Mutton soup for instant potato noodle and preparation method for mutton soup

A potato noodle and its production method are applied in the directions of food preparation, application, food science, etc., which can solve the problems of single flavor substance, insufficient fragrance, unfavorable long-term consumption, etc., and achieve the advantages of simple production process, high nutritional value, and improved stability. Effect

Inactive Publication Date: 2015-05-27
INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the nutritional components of traditional mutton soup are not comprehensive enough, the flavor substances are relatively single, the fragrance is insufficient, and the formula is not fixed, which makes the flavor of mutton soup made in different regions different.
And no domestic and foreign patents and bibliographical reports have

Method used

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  • Mutton soup for instant potato noodle and preparation method for mutton soup
  • Mutton soup for instant potato noodle and preparation method for mutton soup
  • Mutton soup for instant potato noodle and preparation method for mutton soup

Examples

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Effect test

example 1

[0039] The main feature of the mutton soup for instant potato noodles is that its raw and auxiliary materials are composed according to the following weight ratios: mutton thigh bone: 1500 parts, mutton: 1000 parts, mutton oil: 100 parts, water: 4000 parts, salt: 70 parts, Chinese prickly ash : 3 parts, cumin: 0.4 parts, star anise: 2 parts, white pepper: 0.05 parts, cloves: 0.1 parts, cinnamon bark: 0.2 parts, dried ginger slices: 0.7 parts, grass fruit: 1 part, Chaotian pepper: 5 parts, Cumin: 0.07 parts, Nutmeg: 0.5 parts, Angelica dahurica: 0.5 parts, Kaempferum: 5 parts, Amomum: 0.5 parts, Geranium: 0.05 parts.

[0040] The preparation method of above-mentioned instant potato noodles with mutton soup, it comprises the steps:

[0041] Step 1. After sawing 1,500 sheep thigh bones into 2cm-long small bone pieces, wash and soak to remove blood stains;

[0042] Step 2. Cut 1000 portions of mutton into 8×8×3cm 3 Put the large pieces into clean water, soak for 2 hours, remove ...

example 2

[0053] The main feature of the mutton soup for instant potato noodles is that its raw and auxiliary materials are composed according to the following weight ratios: mutton thigh bone: 2000 parts, mutton: 3000 parts, mutton oil: 300 parts, water: 7000 parts, salt: 130 parts, Chinese prickly ash : 10 parts, cumin: 1 part, star anise: 5 parts, white pepper: 0.2 parts, cloves: 0.6 parts, cinnamon: 0.7 parts, dried ginger slices: 3 parts, grass fruit: 3 parts, Chaotian pepper: 20 parts, Cumin: 0.14 parts, Nutmeg: 2 parts, Angelica dahurica: 0.15 parts, Kaempferen: 10 parts, Amomum: 1.5 parts, Geranium: 0.3 parts.

[0054] The preparation method of above-mentioned instant potato noodles with mutton soup, it comprises the steps:

[0055] Step 1. After sawing 2,000 sheep thigh bones into 2cm-long small bone pieces, wash and soak to remove blood stains;

[0056] Step 2. Cut 3000 pieces of mutton into 8×8×3cm 3 Put the large pieces into clean water, soak for 3 hours, remove blood and ...

example 3

[0067] The main feature of the mutton soup for instant potato noodles is that its raw and auxiliary materials are composed according to the following weight ratios: mutton thigh bone: 2500 parts, mutton: 5000 parts, mutton oil: 500 parts, water: 10000 parts, salt: 250 parts, Chinese prickly ash : 17 parts, cumin: 2 parts, star anise: 10 parts, white pepper: 0.35 parts, cloves: 1 part, cinnamon bark: 1 part, dried ginger slices: 6 parts, grass fruit: 5 parts, Chaotian pepper: 30 parts, Cumin: 3 parts, Nutmeg: 4 parts, Angelica: 3 parts, Kaempferen: 15 parts, Amomum: 2.5 parts, Geranium: 0.6 parts.

[0068] The preparation method of above-mentioned instant potato noodles with mutton soup, it comprises the steps:

[0069] Step 1. After sawing 2,500 sheep thigh bones into small bone pieces with a length of 2 cm, wash and soak to remove blood stains;

[0070] Step 2. Cut 5000 pieces of mutton into 8×8×3cm 3 Put the large pieces into clean water, soak for 4 hours, remove blood and...

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Abstract

The invention provides mutton soup for an instant potato noodle and a preparation method for the mutton soup. The mutton soup consists of the following components in parts by weight: 1500-2500 parts of sheep thigh bones, 1000-5000 parts of mutton, 100-500 parts of mutton fat, 4000-10000 parts of water, 70-250 parts of salts, 3-17 parts of Chinese prickly ash, 0.4-2 parts of fennel, 2-10 parts of anise, 0.05-0.35 part of white peppers, 0.1-1 part of clove, 0.2-1 part of cinnamon, 0.7-6 parts of dried ginger slices, 1-5 parts of amomum tsao-ko, 5-30 parts of pod peppers, 0.07-3 parts of cumin, 0.5-4 parts of netmeg, 0.5-3 parts of angelica roots, 5-15 parts of rhizoma kaempferiae, 0.5-2.5 parts of fructus amomi and 0.05-0.6 part of myrcia. The preparation process is simple and the prepared mutton soup has good fragrance, strong smell and a high nutritive value.

Description

technical field [0001] The present invention relates to seasoning for potato noodles. More specifically, the present invention relates to the formulation and preparation method of instant mutton soup for potato noodles with excellent properties. Background technique [0002] Potatoes can be used as a vegetable to make delicacies or as a staple food. Eating 0.25 kilograms of fresh potatoes every day can produce more than 100 kcal of heat, and you will have a good feeling of fullness after eating, and you are very resistant to hunger; potatoes have high nutritional value and have all the amino acids necessary for the human body, especially It is rich in lysine, which is lacking in grains; it is also rich in vitamin A, vitamin C and minerals. The content of high-quality starch is about 16.5%, and the content of vitamin C is the highest in vegetables. Noodles are a staple food product that is deeply loved by the people of our country, and its flavor depends on the type and qua...

Claims

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Application Information

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IPC IPC(8): A23L1/39A23L1/30A23L33/10
Inventor 张泓李慧超戴小枫胡宏海张雪张春江黄峰陈文波刘倩楠张荣徐芬黄艳杰
Owner INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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