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Mutton noodles containing flour paste

A technology for mutton noodles and paste soup, applied in the direction of food science, can solve problems such as single type, and achieve the effect of strong taste and good application prospects

Inactive Publication Date: 2016-11-23
赵小雷
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Although this kind of mutton noodles is delicious, it is too common and of a single type. Therefore, if different types of mutton noodles can be developed, it will be welcomed by people.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A mutton noodles in paste soup, prepared according to the following method:

[0019] (1) Take fresh mutton bones, mutton and mutton suet, add scallions, ginger and water to stew until a milky white mutton soup is formed, take out the mutton soup for later use, remove the mutton, and cut into diced mutton Stand-by, wherein the mutton suet is crushed into powder in advance, and the weight ratio of mutton bone, mutton, mutton suet, green onion, ginger and water is 1:2.0:0.8:0.06:0.08:6;

[0020] (2) Take wheat flour, add water after frying, and adjust it into a flour paste for use, wherein the weight ratio of wheat flour and water is 1:1.2;

[0021] (3) Add diced mutton into the mutton soup, then place the mutton soup at a temperature of 150°C for cooking, after the mutton soup is boiled, add flour paste, the weight ratio of the sheep soup to the flour paste is 12:1, Stir well, then add seasoning, until it is cooked into porridge, then add hand-rolled noodles, and finally...

Embodiment 2

[0023] A mutton noodles in paste soup, prepared according to the following method:

[0024] (1) Take fresh mutton bones, mutton and mutton suet, add scallions, ginger and water to stew until a milky white mutton soup is formed, take out the mutton soup for later use, remove the mutton, and cut into diced mutton Stand-by, wherein the sheep suet is crushed into powder in advance, and the weight ratio of sheep bone, lamb, sheep suet, green onion, ginger and water is 1:1.7:0.6:0.05:0.07:5;

[0025] (2) Get wheat flour, add water after frying, adjust into flour paste for use, wherein the weight ratio of wheat flour and water is 1:1.1;

[0026] (3) Add the diced mutton into the mutton soup, then place the mutton soup at a temperature of 140°C for cooking, after the mutton soup is boiled, add the flour paste, the weight ratio of the sheep soup to the flour paste is 11:1, Stir well, then add seasoning, until it is cooked into porridge, then add hand-rolled noodles, and finally cook u...

Embodiment 3

[0028] A mutton noodles in paste soup, prepared according to the following method:

[0029] (1) Take fresh mutton bones, mutton and mutton suet, add scallions, ginger and water to stew until a milky white mutton soup is formed, take out the mutton soup for later use, remove the mutton, and cut into diced mutton Stand-by, wherein the sheep suet is crushed into powder in advance, and the weight ratio of sheep bone, lamb, sheep suet, green onion, ginger and water is 1:1.5:0.5:0.03:0.06:4;

[0030] (2) Take wheat flour, add water after frying, and adjust it into a flour paste for later use, wherein the weight ratio of wheat flour and water is 1:1;

[0031] (3) Add diced mutton into the mutton soup, then place the mutton soup at a temperature of 130°C for cooking, after the mutton soup is boiled, add the flour paste, the weight ratio of the sheep soup to the flour paste is 10:1, Stir well, then add seasoning, until it is cooked into porridge, then add hand-rolled noodles, and fina...

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PUM

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Abstract

The invention discloses mutton noodles containing flour paste. The mutton noodles containing flour paste are prepared according to the steps of 1, taking fresh sheep bones, mutton and lamb caul fat, adding green Chinese onion, fresh ginger and water for stewing till creamy white mutton soup is formed, taking the mutton soup out for use, fishing the mutton out, and cutting the mutton into pieces for use; 2, conducting stir-frying of wheat flour, and then adding water to obtain flour paste for use; 3, adding the mutton pieces into the mutton soup, then cooking the mutton soup at 130-150 DEG C, adding the flour paste after the mutton soup boils, conducting uniform stirring, adding seasoning, and adding handmade noodles after the mutton soup is in a mushy state till the handmade noodles are well cooked. The mutton noodles containing flour paste are a new type of mutton noodles, the soup of the mutton boodles is in a paste state, the unique freshness and flavor of mutton and the unique fragrance of fried flour are obtained, the taste is thick, the cooked handmade noodles are smooth and chewy and taste good, the appetite is stimulated, and the mutton noodles containing flour paste has broad application prospects in market.

Description

technical field [0001] The invention relates to the field of food, in particular to mutton noodles in paste soup. Background technique [0002] Mutton, warm in nature. It can not only resist wind and cold, but also nourish the body. It is suitable for general wind-cold cough, chronic bronchitis, asthma due to deficiency cold, impotence due to kidney deficiency, cold pain in the abdomen, weakness and fear of cold, sore waist and knees, yellow and emaciated complexion, deficiency of both qi and blood, and post-illness. Or postpartum physical deficiency and all deficiency symptoms have therapeutic and tonic effects. [0003] Mutton noodles made from mutton are a common and popular snack in my country. The existing mutton noodles are as follows: first stew the mutton into soup, then take out the mutton, cut it into slices, cook the noodles with the mutton soup, and then add the cut mutton slices into the noodles. [0004] Although this mutton noodles tastes delicious, it is t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/109A23L13/00A23L23/00
Inventor 赵小雷
Owner 赵小雷