Mutton instant noodle and preparation method thereof
A technology of instant noodles and mutton, which is applied in the field of food processing, can solve the problems that hinder the development of mutton instant food, the mutton has a strong smell and is difficult to like, and achieve the effect of improving nutritional richness and health, enhancing health care efficacy, and increasing nutritional value
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Embodiment 1
[0029] A mutton instant noodle comprises the following raw materials: 150 g of dry noodle cake, 20 g of mutton, and 5 g of seasoning. The mutton is fresh mutton mixed with the mutton smell improving agent according to the weight ratio of 4:1, after being mixed and marinated, it is then added to clean water and boiled for 30 minutes. The raw materials included in the mutton smell improving agent are 3g star anise, 2g licorice, 2g fennel, 1g prickly ash, 4g ginger, 3g bay leaf, 1g pines, 2g red pepper, 2g cinnamon, and 1g white buckle by weight. , Cao Guo 1g, Amomum 3g for preparation. The raw materials of the seasoning are by weight 40g of salt, 11g of monosodium glutamate, 7g of pepper powder, 4g of pepper powder, 1g of coriander, 2g of garlic sprouts, and 1g of green onion.
[0030] The preparation method of this mutton instant noodles is characterized in that, comprises the following steps:
[0031] (1) The fresh mutton and the mutton taste improver are mixed according to ...
Embodiment 2
[0037]A mutton instant noodle comprises the following raw materials: 200 g of dry noodle cake, 35 g of mutton, and 10 g of seasoning. The mutton is fresh mutton mixed with the mutton smell improving agent according to the weight ratio of 5:2, after being mixed and marinated, it is then added to clean water and boiled for 40 minutes. The raw materials included in the mutton-flavor improving agent are star anise 5g, licorice 4g, fennel 3g, Chinese prickly ash 2g, Galangal 5g, bay leaves 4g, pines 3g, red pepper 5g, cassia bark 4g, white buckle 4g by weight , Cao Guo 5g, Amomum 5g. The cassia bark is carbon powder obtained by carbonization treatment in a vacuum environment; wherein the vacuum degree of the vacuum environment is 0.08MPa. The raw materials of the seasoning are by weight 60g of salt, 15g of monosodium glutamate, 10g of pepper powder, 7g of pepper powder, 2g of coriander, 3g of garlic sprouts, and 2g of green onion.
[0038] The preparation method of this mutton ...
Embodiment 3
[0045] A mutton instant noodle comprises the following raw materials: dry noodle cake 180g, mutton 30g, seasoning 8g. The mutton is fresh mutton mixed with the mutton smell improving agent according to the weight ratio of 3:1, after being mixed and marinated, it is added to clean water and boiled for 35 minutes. The raw materials included in the mutton smell improving agent are 4g star anise, 3g licorice, 2.5g fennel, 1.5g prickly ash, 4.5g ginger, 3.5g bay leaf, 2g pines, 3g red pepper, and 3g cinnamon by weight. , Baikou 2g, Caoguo 4g, Amomum 4g. The cassia bark is carbon powder obtained by carbonization treatment in a vacuum environment; wherein the vacuum degree of the vacuum environment is 0.02MPa. The raw materials of the seasoning are by weight 50g of salt, 13g of monosodium glutamate, 9g of pepper powder, 5g of pepper powder, 1.5g of coriander, 2.5g of garlic sprouts, and 1.7g of green onion.
[0046] The preparation method of this mutton instant noodles is character...
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