Instant beef noodle soup base and making method thereof

Abstract

The invention provides a making method of an instant beef noodle soup base. The making method includes the following steps that 1, beef tendons and fat of fresh beef are removed, lean beef is left, dehydrated and then smashed, and beef powder is prepared; 2, the beef powder, beef bone seasoners and seasoning powder are mixed in the weight ratio of 1:(0.2-0.8):(0.5-1.5), the obtained mixed powder and water are mixed in the weight ratio of 1:(8-12), the mixture is sufficiently stirred and dissolved, and the product soup base is obtained. By means of the method, the making process of a beef noodle soup base is simplified, standard and large-scale production of the beef noodle soup base is achieved, and the problems that the traditional soup base making process is complex, the technical requirement is high, and the supply quantity is insufficient are effectively solved; in addition, the made soup base is unified in taste and sufficient in meat fragrance, soup is thick and clear and bright in color, and the original flavor of Lanzhou beef noodles is kept to the maximum degree.

Description

technical field [0001] The invention belongs to the technical field of food processing, and relates to an instant beef noodle soup and a preparation method thereof. Background technique [0002] Lanzhou Beef Noodles, also known as Lanzhou Clear Soup Beef Noodles, is a Halal-flavored noodle dish in Lanzhou, Gansu Province. With the unique flavor of "the soup is clear, the meat is rotten, the noodles are fine", and "one clear, two white, three red, four green and five yellow" (clear soup, white radish, red chili oil, green coriander and garlic, yellow and bright noodles) ) features, has won unanimous praise from diners at home and abroad, and enjoys a high reputation both at home and abroad. With the increasing popularity of Lanzhou beef noodles, in recent years, many Lanzhou beef noodle restaurants or Lanzhou beef noodle restaurants have appeared all over the country. However, due to the lack of uniform standards, the production level of Lanzhou beef noodles is uneven, espec...

AI Technical Summary

Problems solved by technology

[0003] The main reason is that the production method of traditional Lanzhou beef noodle soup is relatively complicated. It takes a long time to cook the beef soup, which is time-consuming and laborious. Moreover, the skill of cooking soup is relatively high, and there is a high degree of mastery of the ingredients and cooking time of the soup. As a result, the quantity of beef noodle soup prepared by traditional methods is limited, so many local beef noodle restaurants in Lanzhou with a good reputation often close their business in the afternoon. The main reason is that the supply of beef noodle soup is limited.

Moreover, the preparation of seasonings in the process of boiling beef soup is also very critical, which can directly determine the taste of the soup, and the recipes of seasonings are mostly secret recipes, which makes the taste of beef noodles in various noodle restaurants even more uneven.