Preparation method of braised beef flavor noodle seasoning

A technology of braised beef and flavor, which is applied in the field of food seasoning, can solve the problems that it is difficult to reflect the aroma of braised beef, monotonous hot and sour taste, salty taste, and light noodles, so as to improve the effect of increasing freshness, delicious taste, deep taste and natural effect

Inactive Publication Date: 2016-06-15
CHONGQING ZHOUJUNJI HOTPOT FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But existing condiment batching is simple, generally only comprises vegetable oil, sauce, capsicum, salt etc., and taste is monotonous, and nutrition is poor, has only monotonous hot and sour flavor, salty taste; The taste of the noodles is light, it is difficult to reflect the aroma of braised beef
At present, there is no method that can prepare a better freshness-enhancing effect, but also has higher nutritional value and health value, and the method of using simple braised beef flavor noodle seasoning

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A preparation method of braised beef-flavored noodle seasoning, which is composed of the following raw materials: 22 parts of vegetable oil, 30 parts of bean paste, 8 parts of ginger, 6 parts of protein meat, 5 parts of edible salt, 3 parts of White sugar, 2 parts of tempeh, 2 parts of pepper, 0.3 part of Chinese prickly ash, 1.5 parts of spices, 4 parts of edible spices, 1 part of chicken essence, and 0.4 part of high fresh essence; the chicken essence is made of corn Sodium Amino Acid 37%, Edible Salt 30%, White Sugar 11%, Chicken Powder 9%, Starch 6%, Maltodextrin 3%, 5'-Taste Nucleotide Disodium 0.8%, Food Spice 1.8%, Pepper 0.4% composition (put the chicken essence at a high temperature of 150-180°C, and decompose 6% after 30s); the high fresh essence is composed of 93% sodium glutamate, 5'-flavored nucleotide disodium , Disodium succinate 2%.

[0023] Preparation steps: heat the oil to 125°C hot oil, add watercress, edible salt, ginger, white sugar, fermented soy...

Embodiment 2

[0026] A kind of preparation method of braised beef flavor noodle condiment is made of 23 parts of vegetable oil, 31 parts of bean paste, 9 parts of old ginger, 7 parts of protein meat, 6 parts of edible salt, 4 parts of white granulated sugar, 3 parts of It consists of 3 parts of black bean sauce, 3 parts of pepper, 0.4 part of Chinese prickly ash, 1.5 parts of spices, 2.5 parts of monosodium glutamate, and 5 parts of edible spices. The high fresh essence is composed of 94% sodium glutamate, 4% disodium 5'-taste nucleotide, and 2% disodium succinate; chicken essence is composed of 38% sodium glutamate, 31% edible salt , 12% white sugar, 8% chicken powder, 5.5% starch, 2% maltodextrin, 1% disodium 5'-taste nucleotide, 2% edible spices, 0.5% pepper (put the chicken essence into At high temperature of 150-180℃, it will decompose 5% by weight after 30s).

[0027] Preparation steps: heat the oil to 125°C hot oil, add watercress, edible salt, ginger, white sugar, fermented soy sau...

Embodiment 3

[0030] A preparation method of braised beef-flavored noodle seasoning is composed of the following raw materials: 24 parts of vegetable oil, 32 parts of bean paste, 10 parts of old ginger, 8 parts of protein meat, 7 parts of edible salt, 5 parts of White granulated sugar, 4 parts of soybean meal, 4 parts of pepper, 0.5 part of Chinese prickly ash, 2.5 parts of spices, 6 parts of edible spices, 3 parts of chicken essence, and 0.6 part of high fresh essence; the high fresh essence is glutamine 95% sodium phosphate, 3% disodium 5'-taste nucleotide, and 2% disodium succinate (put the chicken bouillon at a high temperature of 150-180°C, and decompose 7% after 30s); the high flavor is Consists of 39% sodium glutamate, 32% edible salt, 13% white sugar, 7% chicken powder, 4% starch, 1% maltodextrin, 1.3% disodium 5'-flavored nucleotide, and 2.1% flavoring , pepper 0.6% composition. Stir in the boiled noodles, and the seasoning accounts for 3% of the total amount of braised beef flavo...

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PUM

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Abstract

The present invention provides a preparation method of a braised beef flavor noodle seasoning. The preparation method includes the following steps: 1) heating vegetable oil to be hot oil (125 DEG C), adding thick broad-bean sauce, table salt, mature ginger, white granulated sugar and fermented soya beans into the hot oil to be stir-fried; and further boiling the oil over small fire for 4-5 minutes after the oil is boiling to obtain the first product; and 2), adding vegetarian meat, hot peppers, Chinese prickly ash, monosodium glutamate, spices and food flavors into the first product to be evenly stir-fried, and removing the finished products from the pot, thereby obtaining the braised beef flavor noodle seasoning. The braised beef flavor noodle seasoning is good in mouthfeel, rich and natural in beef aroma and bright in color and luster, and can keep the natural braised beef flavor for a long time at room temperature. Advantages: the braised beef flavor noodle seasoning is simple in preparation method, high in finished product quality, easy to use, etc.

Description

technical field [0001] The invention relates to the technical field of food seasonings, in particular to a method for preparing braised beef-flavored noodle seasoning. Background technique [0002] People depend on food, and the quality of food is an important standard for people's quality of life. Especially in modern society, with the advancement of science, people's material living standards have been greatly improved, and people are tirelessly pursuing the taste of food. However, due to the acceleration of the pace of life, how to obtain delicious food conveniently and quickly while satisfying appetite is also a common goal pursued by people. [0003] Braised beef noodles are a popular flavor food. However, its cooking process is more complicated and needs more seasonings, and it is difficult for ordinary families or restaurants to cook the authentic taste conveniently. There are also multiple seasonings on the market, which can be added directly during the cooking pr...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/22
Inventor 周英明
Owner CHONGQING ZHOUJUNJI HOTPOT FOOD
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