Beef noodle soup package capable of being stored at room temperature, preparation method thereof and beef noodle prepared by using same

Abstract

The invention discloses a beef noodle soup package capable of being stored at room temperature, a preparation method thereof and a beef noodle prepared by using the same. The beef noodle soup packagecomprises a half-rib half-meat package, a beef bone soup package and a vegetable package which are assembled together. The preparation method of the beef noodle food package is optimized by dividing the beef tendon into hard ribs, hard empty tube ribs and soft ribs, and adopting pre-cooking, low-temperature cooling, section cooking and low-temperature cooling to make sure the network structure ofa tendon protein has no colloid melting or macromolecular skeleton collapse during storage and ensure the overall taste and flavor of the beef tendon and beef in the half-rib half-meat package are soft and stable. A semi-finished product is subjected to high-temperature sterilization to make the half-rib half-meat package stored at the room temperature for a long time. A formula is optimized to make the soup of the beef bone soup package to be thick and delicious. The vegetable bag is provided to enhance the nutrition and the chewing feeling of the product. In short, the beef noodle soup package can achieve large-scale production and has broad market prospects.

Description

technical field [0001] The invention relates to the technical field of prepared food processing, and specifically provides a beef noodle dish package that can be stored at room temperature, a production method thereof, and beef noodles prepared by using the same. Background technique [0002] For a long time, Chinese people have pursued the tradition of "color, aroma, taste, and beauty" in food. It has always been a long-term national policy to tap the treasure house of traditional Chinese food culture and develop a variety of convenience foods with regional and national characteristics. [0003] During the development of instant noodles, seasonings were mainly sauces, powders and dehydrated vegetables. Uni-President Enterprise pioneered the application of wet fermented vegetables in instant noodles in 2002, which provided consumers with a different experience and delicacy, and achieved the dominance of Uni-President Laotan Pickled Vegetable Beef Noodles. However, with the ...

AI Technical Summary

Problems solved by technology

But no matter what form it is, it is far from the kitchen cooking, especially in the field of room temperature convenience food, because high-temperature sterilization or preservatives can only solve safety problems, but it is difficult to solve in terms of taste and deliciousness, especially those containing beef. The conditioning products of gluten fail to realize large-scale, industrialized continuous production. For example, the invention patent with publication number CN109105760 A provides a method for marinating beef tendon with sauce, which cannot be stored at room temperature and automated continuous production.

[0005] In short, compared with the development of prepared foods in foreign countries, the development of prepared foods in my country is relatively slow. Up to now, the processed foods in the central kitchen are still mainly processed and re-frozen. However, the processed foods that can be stored at room temperature and contain beef tendon have never appeared. It is mainly limited by the following factors: 1) Beef tendon itself is rich in colloid, and raw beef tendon has strong toughness and complex tissue structure. It is difficult to ensure the consistency of taste and stability during storage by conventional processing methods

2) Beef tendons are composed of three parts: hard and solid tendons, hard hollow tubular tendons and soft tendons. Their structures are interspersed together. It is difficult to ensure the integrity and regularity of the product's shape during processing. This is difficult for enterprises and consumers to process. At the same time, the net content label is difficult to stabilize, and it is easy to cause a lot of waste and loss during production; 3) Beef and beef tendon are not the same in the taste of the prepared food, but also affect the taste, richness and aroma of the prepared food itself. There are different empowerments, so the tendon is pre-cooked, while the beef needs to be stewed to taste

4) After beef and tendon are processed, the colloidal network structure of the tendon will collapse during storage at room temperature, resulting in varying degrees of softening, affecting the taste of the tendon

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