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Beef noodle thin soup and preparation technology thereof

A preparation process, the technology of beef noodles, which is applied in the food field, can solve the problems of single taste and unbalanced nutritional composition of noodle soup, etc., and achieve the effects of enhancing immunity, delicious and unique taste, and enhancing physical strength

Inactive Publication Date: 2017-02-01
王君
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But in the beef noodle of prior art, part taste is single, and part has increased a lot of seasoning additives in order to pursue taste, makes the nutrient composition in the noodle soup unbalanced; Consumption demand, therefore, preparing a kind of beef noodle soup that has the delicious taste of beef and can nourish and strengthen the body is the starting point of the present invention

Method used

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  • Beef noodle thin soup and preparation technology thereof
  • Beef noodle thin soup and preparation technology thereof
  • Beef noodle thin soup and preparation technology thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A kind of beef noodle broth of the present embodiment, its component and weight ratio are:

[0019]

[0020]

[0021]

[0022] The preparation technology of a kind of beef noodle broth of the present embodiment comprises the following steps:

[0023] (1) Wash 25kg of beef bones with clear water, then soak them in water for 4 hours, set aside;

[0024] (2) Put 5 kg of beef that has been washed and removed from the butter into water and boil until boiling, remove the foam while cooking, and after the foam is removed, take out the beef and set aside;

[0025] (3) Put the above-mentioned spare ox bones, beef, 1kg green onion and 1kg ginger together in the pot, put in 100kg of water and boil for 24 hours to make broth;

[0026] (4) Add auxiliary materials to the prepared broth, namely 0.15kg aniseed, 0.1kg cinnamon, 0.1kg cumin, 0.1kg pepper, 0.5kg green onion, 0.25kg ginger, 0.3kg salt, 0.2kg monosodium glutamate, 0.2kg chicken essence , 0.3kg of curry powder and...

Embodiment 2

[0028] A kind of beef noodle broth of the present embodiment, its component and weight ratio are:

[0029]

[0030]

[0031] The preparation technology of a kind of beef noodle broth of the present embodiment comprises the following steps:

[0032] (1) Wash 25kg of beef bones with clear water, then soak in water for 3 hours, and set aside;

[0033] (2) Put 5 kg of beef that has been washed and removed from the butter into water and boil until boiling, remove the foam while cooking, and after the foam is removed, take out the beef and set aside;

[0034] (3) Put the above-mentioned spare ox bones, beef, 1kg green onion, and 1kg ginger together in the pot, put in 100kg of water and boil for 30 hours to make a broth;

[0035] (4) Add auxiliary materials to the prepared broth, namely 0.1kg aniseed, 0.15kg cinnamon, 0.15kg cumin, 0.2kg pepper, 0.45kg green onion, 0.25kg ginger, 0.4kg salt, 0.15kg monosodium glutamate, 0.25kg chicken essence , 0.4kg curry powder and 0.35kg s...

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Abstract

The invention belongs to the technical field of foods, and particularly relates to beef noodle thin soup and a preparation technology thereof. The beef noodle thin soup comprises main materials and auxiliary materials, and traditional Chinese medicines are also added. A specific preparation method of the beef noodle thin soup comprises the following steps of placing thoroughly-cleaned ox bones, thoroughly-cleaned beef, thoroughly-cleaned scallions and thoroughly-cleaned ginger in a pot together, putting water, and performing stewing for 20-30 hours so as to prepare thin soup; and adding the auxiliary materials namely star anise, Chinese cinnamon, cumin seeds, Chinese prickly ash, scallions, ginger, salt, gourmet powder, chicken essence, curry powder, and a spicy sauce to the made thin soup, and performing boiling over. The traditional Chinese medicines can also be added to the thin soup, namely radix codonopsis, raw radix astragali, bighead atractylodes rhizomes and glossy ganoderma are thoroughly cleaned, then dicing is performed, and the diced radix codonopsis, the diced raw radix astragali, the diced bighead atractylodes rhizomes and the diced glossy ganoderma are put into a gauze bag; and at the same time, the gauze bag is put in the thin soup for boiling over, so that the beef noodle thin soup is prepared.

Description

technical field [0001] The invention belongs to the field of food, and in particular relates to a beef noodle broth and a preparation process thereof. Background technique [0002] Noodles are one of the traditional Chinese delicacies, especially loved by people in the north. They are smooth, delicate, and easy to chew, and there are many ways to make them. As a special noodle dish, beef noodles are mainly made of clear soup and beef bones. Made by boiling. But in the beef noodle of prior art, part taste is single, and part has increased a lot of seasoning additives in order to pursue taste, makes the nutrient composition in the noodle soup unbalanced; Consumer demand, therefore, prepares a kind of beef noodle soup that has the delicious taste of beef and can nourish and strengthen the body again, is the starting point of the present invention. Contents of the invention [0003] Aiming at the deficiencies of the prior art, the present invention provides a nutritious, del...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L23/00A23L13/20A23L13/40A23L33/105
CPCA23V2002/00A23V2200/30
Inventor 王君
Owner 王君
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