Braised beef noodles and preparation process thereof

A technology of beef noodles and fresh beef, which is applied to the functions of food ingredients, food science, and applications. It can solve the problems of noodle nutrition loss, poor toughness, and loss of beef high-protein nutrition, so as to accelerate blood circulation, improve immunity, The effect of good taste experience

Inactive Publication Date: 2018-06-01
南阳麦香源食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, during the preparation of beef noodles, the noodles often have poor taste, poor toughness, and are not easy to digest, resulting in sub-health of the human body; while the nutrition of the

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0009] The technical solution adopted in this specific embodiment is: a kind of braised beef noodles is composed of the following raw materials in parts by weight: 50 parts of flour, 65 parts of drinking water, 10 parts of fresh beef, 3 parts of gluten powder, 0.3 part of star anise, 0.3 part of orange peel 6 parts, 6 parts of yam, 1 part of bean paste, 0.5 parts of ginger, 0.6 parts of garlic, 0.2 parts of edible salt, 0.1 part of chicken essence, and 6 parts of edible oil.

[0010] A kind of preparation technology of braised beef noodles comprises the following steps: 1. Mix flour and gluten powder, add drinking water to form a viscous mixture, fully stir the mixture, place it in a container after high-temperature sterilization Set aside for a period of time; 2. Wash the fresh beef, star anise, tangerine peel, ginger, and garlic, cut the fresh beef into shreds, chop the ginger and garlic into cubes and mix them together. Add cooking oil to the pot and heat it. When the oil te...

Embodiment 2

[0017] The difference between this embodiment and Example 1 is that a kind of braised beef noodles is composed of the following raw materials in parts by weight: 55 parts of flour, 70 parts of drinking water, 11 parts of fresh beef, 4 parts of gluten powder, 0.4 part of star anise, tangerine peel 0.4 parts, 7 parts of yam, 2 parts of bean paste, 0.6 parts of ginger, 0.7 parts of garlic, 0.3 parts of edible salt, 0.2 parts of chicken essence, and 7 parts of cooking oil.

[0018] Other composition, preparation method are all identical with embodiment 1.

Embodiment 3

[0020] The difference between this embodiment and Example 1 is that a kind of braised beef noodles is composed of the following raw materials in parts by weight: 60 parts of flour, 75 parts of drinking water, 12 parts of fresh beef, 5 parts of gluten powder, 0.5 part of star anise, tangerine peel 0.5 parts, 8 parts of yam, 3 parts of bean paste, 0.7 parts of ginger, 0.8 parts of garlic, 0.4 parts of edible salt, 0.3 parts of chicken essence, and 8 parts of cooking oil.

[0021] Other composition, preparation method are all identical with embodiment 1.

[0022] After adopting the above technical scheme, the beneficial effects of the present invention are: it can be mass-produced automatically, has a good chewing taste, has the effects of expelling wind and regulating qi, harmonizing the stomach, invigorating the spleen and moistening the lungs, expelling cold and dampness, and accelerating blood circulation , to bring a better taste experience to the eater, and improve the immu...

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PUM

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Abstract

The invention provides braised beef noodles and a preparation process thereof and relates to a cooked wheaten food and a preparation process thereof. The braised beef noodles are prepared from the following raw materials in parts by weight: flour, drinking water, fresh beef, wheat gluten, aniseed, dried orange peel, Chinese yams, thick broad-bean sauce, ginger, garlic, edible salt, chicken essenceand edible oil. The braised beef noodles are prepared from the raw materials in parts by weight according to the preparation process. By adopting the technical scheme, the braised beef noodles and the preparation process thereof have the beneficial effects that the braised beef noodles can be automatically produced in batches, have better chewing taste, have the effects of dispersing pathogenic wind, regulating the flow of qi, harmonizing the stomach, regulating middle-jiao, strengthening the spleen, moistening the lung, dispelling cold, eliminating dampness as well as promoting blood circulation, bring better taste experience for eaters and enhance the immunity of the human body.

Description

technical field [0001] The invention relates to pasta and a preparation process thereof, in particular to braised beef noodles and a preparation process thereof. Background technique [0002] Wheaten is the traditional food of my country, and it is a kind of simple to make, instant, nutritious, can be used as staple food but also the health care food of fast food. With the improvement of people's living standards, people's taste requirements and health awareness of noodles are gradually strengthened. Existing noodle taste and nutrition are more single, can't satisfy people's growing demand to the nutrition of food, health, rationality and so on. The noodles currently on the market have a variety of different flavors for consumers to choose from. When choosing a taste, it is also accompanied by people's taste and nutritional requirements for noodles. [0003] Among the existing noodle flavors, beef noodles are the most popular among consumers. However, during the preparati...

Claims

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Application Information

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IPC IPC(8): A23L7/109A23L13/00A23L33/00
CPCA23L7/109A23L13/00A23L33/00A23V2002/00A23V2200/324
Inventor 孙新建陈国
Owner 南阳麦香源食品有限公司
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