Bone soup for knife noodles and preparation process thereof

A technology of bone broth and knife, applied in food ingredients as taste improver, food ingredients as taste improver, food science and other directions, can solve the problems of bone broth with weak flavor, inability to fully extract bone nutrition, and nutritional deficiencies.

Inactive Publication Date: 2019-02-15
镇江幸运食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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 a

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] Prepare the original soup of pork bones: take by weight 100 parts of fan bones, 100 parts of pork leg bones, 200 parts of pork spines, 50 parts of pork ribs, 25-50 parts of chicken racks, thaw and clean: frozen or refrigerated bones, It needs to be thawed and cleaned with clean water. Impurities are removed directly from fresh bones, and all kinds of dirt on the surface of the bones are washed away with clean water; Crushing: take pork leg bones, fan bones and pig spines for crushing, and each bone is required to be broken into at least 100% 2 pieces; the ribs are cut into 5cm-8cm long sections, and the chicken frame is divided into four parts; then cleaning: put the broken pig bones into the cleaning tank for cleaning until there is no blood; Put the broken bones into the cooking pot, add water three times the weight of the bones, and heat to boiling until the fishy smell weakens and the aroma of flesh and blood appears; then use a 40-mesh mesh spoon from the upper part...

Embodiment 2

[0017] The difference between this example and Example 1 is that 100 parts of pork bone broth, 10 parts of crucian carp thick soup, 6 parts of slick oil, 5 parts of yam, 1 part of dried shrimp, 0.2 part of scallops, 6 parts of salt, 5 parts of sugar, 4 parts of monosodium glutamate, 0.4 parts of I+G, 0.08 parts of scallops, and 0.2 parts of white pepper.

[0018] The prepared bone broth for small knife noodles fully considers the characteristics of different raw materials, and at the same time utilizes the flavor of different raw materials. The fish soup added to the bone broth has a more mellow taste, and different raw materials can provide different taste peptides and richer taste amino acids. , and cooperate with each other, so that the flavor of the bone broth is mellow; yeast is added to the fish soup to remove the fishy smell of the fish soup, and papain is added to use the remaining protein to cut it into more peptides and amino acids, better Dissolved in the soup; yam ...

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PUM

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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 ...

Claims

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Application Information

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IPC IPC(8): A23L23/00A23L27/00A23L27/10
CPCA23V2002/00A23L23/00A23L27/00A23L27/10A23V2200/14A23V2200/16
Inventor 李立新陆燕飞
Owner 镇江幸运食品有限公司
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