Guoqiao rice noodles and preparation method thereof

A rice noodle and staple food technology, which is applied in the field of food processing, can solve the problems of low nutritional value, few side dishes of cross-bridge rice noodle, greasy food, etc., and achieve the effect of rich taste and high nutritional value

Pending Publication Date: 2017-02-22
昆明饭店有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to provide a cross-bridge rice noodle and its production method to solve the problems in the prior art that the cross-bridge rice noodle has few side dishes, low nutritional value, and greasy taste.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

specific Embodiment 1

[0021] A bridge rice noodle, comprising soup, rice noodles, raw main ingredients, cooked main ingredients, auxiliary ingredients and ingredients, the raw main ingredients include Xuanwei ham, squid, chicken breast, tenderloin, quail eggs and scallops, cooked The main ingredients include abalone, sea cucumber, shrimp, white meat, Wudingliang white chicken and crispy crisps. The auxiliary ingredients include matsutake, truffle, bamboo fungus, gastrodia elata, grass sprouts, chrysanthemum, seasonal vegetables, oily chicken fir, boletus, chicken oil Mushrooms, bean paste milk fan rolls and cold dishes, the ingredients include green onion, coriander, cabbage, leek, tofu skin, gorse, soybean oil, mustard, water pickles, bean sprouts and sesame oil.

[0022] The above-mentioned raw main ingredients are ingredients that have not been cooked or cannot be eaten directly, and the cooked main ingredients are ingredients that have been cooked and can be eaten directly. Cool white chicken, ...

specific Embodiment 2

[0024] This embodiment is to further illustrate the preparation of soup, rice noodles, raw main ingredients, cooked main ingredients, auxiliary ingredients and ingredients on the basis of specific example 1. The soup, rice noodles, raw main ingredients, cooked When preparing the main ingredients, auxiliary ingredients and ingredients for each 900g soup, mix 400g rice noodles, 5g Xuanwei ham, 8g squid, 10g chicken breast, 7g tenderloin, 1 quail egg, 1 scallop, 1 abalone, 15g sea cucumber, 7g shrimp, 8g white meat, 10g Wuding cool white chicken, 20g crispy, 10g matsutake, 10g truffle, 10g bamboo fungus, 10g Gastrodia elata, 15g grass bud, 2g chrysanthemum, 5g seasonal vegetables, 10g oily chicken fir, 10g Boletus, 15g chanterelles, 1 bean paste milk fan roll, 15g cold dishes, 5g green onion, 5g coriander, 10g cabbage, 10g leeks, 15g tofu skin, 15g gorse, 10g soybean oil, 10g mustard, 10g water pickles , 10g bean sprouts and 2g sesame oil.

[0025] The combination of soup, rice ...

specific Embodiment 3

[0027] This embodiment is based on specific embodiment 1 to describe the soup in detail. The above soup is eight kinds of chicken, spine, tube bone, front leg meat, Xuanwei ham, soybean, golden hook and fish flower. The material is boiled in water. When boiling, the water and each material are calculated according to the weight ratio. Water: chicken: spine: bone: front leg meat: Xuanwei ham: soybean: golden hook: fish flower is 80: 10:5:5:6:5:3:1:0.5.

[0028] Soup is the essence of Guoqiao rice noodles, because all the ingredients are boiled in soup before eating. Whether a bowl of Guoqiao rice noodles is delicious depends on whether the soup is delicious. The soup consists of chicken, spine, and bone. , foreleg meat, Xuanwei ham, soybeans, golden hook and fish flower are boiled in clear water. Chicken is added to make the soup nourishing, but only chicken will make the soup taste monotonous , so the spine, tube bone, front leg meat, Xuanwei ham, soybeans, golden hook and fi...

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PUM

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Abstract

The invention discloses Guoqiao rice noodles and a preparation method thereof. The Guoqiao rice noodles are prepared from soup, rice noodles, raw staple food materials, cooked staple food materials, auxiliary food materials and ingredients, wherein the raw staple food materials comprise Xuanwei ham, squids, chicken breast, fillet, quail eggs and scallops; the cooked staple food materials comprise abalone, sea cucumbers, shrimps, white meat, Wuding cold boiled chicken and fried and crispy meat; the auxiliary food materials comprise tricholoma matsutake, truffle, bamboo fungi, gastrodia elata, typha latifolia, chrysanthemum flowers, seasonal vegetables, oil-processed termite mushrooms, bolete, cantharellus cibarius, a dairy fan roll containing sweet bean paste and cold dishes; the ingredients comprise shallots, coriander, Chinese cabbages, Chinese chives, thin sheets of bean curd, broom, soybean oil, hot pickled mustard tubers, water pickled vegetables, bean sprouts and sesame oil. The problems that Guoqiao rice noodles in the prior art have few side dishes, are low in nutrition value and taste greasy are solved.

Description

technical field [0001] The invention relates to the field of food processing, in particular to bridge rice noodles and a preparation method thereof. Background technique [0002] Crossing Bridge Rice Noodles is a unique food in southern Yunnan, belonging to Yunnan cuisine. Crossing Bridge Rice Noodles is to put rice noodles and pre-prepared ingredients into boiling soup for boiling, and then eat directly after boiling. But bridge rice noodles in the prior art usually have few side dishes and low nutritional value and are usually only used as staple food instead of being eaten as a dish, and because the surface of the soup is covered with a layer of chicken oil, it will make The bridge rice noodles are very greasy. If you eat more, you will feel tight in your chest and don't want to continue eating. Contents of the invention [0003] The object of the present invention is to provide a cross-bridge rice noodle and its production method, which solves the problems in the pr...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/10A23L17/50A23L17/00A23L17/40A23L31/00A23L19/00A23L13/10A23L13/50A23L15/00A23L11/20A23L23/00A23L33/10A23L11/70
CPCA23V2002/00A23V2200/30
Inventor 鄢赪杨振宇张明新史洪波
Owner 昆明饭店有限公司
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