Bone soup for knife noodles and preparation process thereof

Abstract

The invention provides bone soup for knife noodles and a preparation process thereof. The raw materials comprise the following components in parts by weight: 100 parts of pig bone stock, 10 parts of thick crucian soup, 5-8 parts of floating oil, 3-12 parts of Chinese yams, 0.8-1.5 parts of dried small shrimps, 0.1-0.3 part of scallops, 5-10 parts of salt, 3-8 parts of sugar, 3-5 parts of monosodium glutamate, 0.1-0.8 part of I+G, 0.05-0.2 part of disodium succinate and 0-0.3 part of white pepper powder. The characteristics of different raw materials are fully considered, meanwhile, the flavorsof the different raw materials are utilized, the bone soup is mer in freshness by adding fish soup, different raw materials are utilized to provide different flavor peptides, flavor amino acids are richer, and the raw materials are mutually synergistic, so that the flavor of the bone soup is mellow; the fish soup is added with yeast to remove fishy smell of the fish soup, and papain is added forcutting residual proteins to form more peptides and amino acids which can be better dissolved in the soup; and the Chinese yams are added to utilize the thickening property of starch and increase theresidence time of the bone soup in the oral cavity so as to fully embody the delicious taste of the bone soup.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a bone soup for noodle and a preparation process thereof. Background technique [0002] Noodles are one of the traditional staple foods of Chinese residents. The noodle products formed by rolling with wheat flour as raw material are very popular for their good taste and convenience. Bone soup is rich in nutrition, which can supplement nutrition for the human body and promote digestion. The flavor of bone soup noodles largely depends on the type and quality of bone soup, but simple cooking cannot fully extract the nutrients in the bone, resulting in a lack of flavor in bone soup. Weak, lack of nutrition. Contents of the invention [0003] In order to solve the problems in the prior art, the invention provides a kind of bone broth for noodle and its preparation process. [0004] The technical solution of the present invention to solve the above-mentioned problems is: a ...

AI Technical Summary

Problems solved by technology

Bone soup is rich in nutrition, which can supplement nutrition for the human body and promote digestion. The flavor of bone soup noodles largely depends on the type and quality of bone soup, but simple cooking cannot fully extract the nutrients in the bone, resulting in a lack of flavor in bone soup. weak, nutritionally deficient