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Crossing-the-bridge noodle and making method thereof

A rice noodle and broth technology, applied in food ingredients as odor improvers, food ingredients as taste improvers, food science, etc., can solve problems such as uneven distribution conditions, food safety issues, and uneven taste of cross-bridge rice noodles , to achieve the effect of maintaining the original taste

Inactive Publication Date: 2019-09-20
昆明国际会展中心有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, there are a large number of entities operating Guoqiao rice noodles, with wide distribution and uneven conditions, and the tastes of the produced Guoqiao rice noodles are also uneven; and because of the special production of Guoqiao rice noodles, which are cold-cooked and mixed, improper production is prone to food safety question

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] A method for making cross-bridge rice noodles, comprising the following steps:

[0031] (1) Soup making: by weight, weigh 16 parts of chicken skeleton, 5 parts of old duck, 6 parts of pork rib bone and 2 parts of ham bone, put them in 100 parts of clear water and boil on high heat, then simmer slowly for 7 hour, filtered to obtain broth;

[0032] (2) Adjust the soup; according to the ratio, weigh 45,000 parts of broth, add 200 parts of chicken essence, 30 parts of white pepper, 160 parts of white sugar, 40 parts of salt and 300 parts of lard, boil on high heat, keep for 10-20 minutes, then simmer The fire keeps the soup rising;

[0033] (3) Sliced ​​and plated; weigh 4 portions of ham slices, 6 portions of pork tenderloin, 6 portions of mullet slices, 5 portions of chicken breast slices, 5 portions of squid slices, 20 portions of cooked chicken nuggets, 5 portions of crispy crisps, and 4 portions of magnolia slices , 5 parts of bean sprouts, 5 parts of bean curd skin,...

Embodiment 2

[0038] A method for making cross-bridge rice noodles, comprising the following steps:

[0039] (1) Soup making: by weight, take 20 parts of chicken skeleton, 7 parts of old duck, 8 parts of pork rib bone and 2.5 parts of ham bone, put them in 120 parts of clear water and boil on high heat, then simmer slowly for 8 hour, filtered to obtain broth;

[0040] (2) Adjust the soup; according to the ratio, weigh 50,000 parts of broth, add 250 parts of chicken essence, 40 parts of white pepper, 200 parts of white sugar, 50 parts of salt and 400 parts of lard, boil on high heat, keep for 20 minutes, and then keep on low heat Soup rising state;

[0041] (3) Sliced ​​and plated; Weigh 6 ham slices, 8 pork tenderloins, 8 mullet slices, 8 chicken breast slices, 8 squid slices, 25 cooked chicken nuggets, 8 crispy crisps, and 6 magnolia slices , 8 parts of bean sprouts, 8 parts of bean curd skin, 15 parts of leek, 3 parts of chopped green onion, 3 parts of coriander, 8 parts of mustard must...

Embodiment 3

[0046] A method for making cross-bridge rice noodles, comprising the following steps:

[0047] (1) Soup making: by weight, take 12 parts of chicken skeleton, 4 parts of old duck, 4 parts of pork rib bone and 1.5 parts of ham bone, put them in 90 parts of clear water and boil on high heat, then simmer slowly for 6 hour, filtered to obtain broth;

[0048] (2) Adjust the soup; according to the ratio, weigh 40,000 parts of broth, add 150 parts of chicken essence, 25 parts of white pepper, 130 parts of white sugar, 30 parts of salt and 200 parts of lard, boil on high heat, keep for 10-20 minutes, then simmer The fire keeps the soup rising;

[0049] (3) Sliced ​​and plated; weigh 2 portions of ham slices, 4 portions of pork tenderloin, 4 portions of mullet slices, 4 portions of chicken breast slices, 4 portions of squid slices, 15 portions of cooked chicken nuggets, 4 portions of crispy crisps, and 2 portions of magnolia slices , 4 parts of bean sprouts, 4 parts of bean curd skin,...

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Abstract

The invention relates to a crossing-the-bridge noodle which comprises soup-stock, soup regulating backing materials, oil fried backing materials and composition materials. The soup-stock comprises chicken skeletons, old ducks, pork leg bones, ham bones and water, wherein the soup regulating backing materials comprise the soup-stock, chicken extracts, white peppers, white granulated sugar, salt and lard oil, the oil fried backing materials comprise shrimp meal, white pepper powder, monosodium glutamate and lard oil, and the composition materials comprise hams, pork loins, mullets, chicken, squids, crispy pastries, yulan magnolia, bean sprouts, soybean milk skins, fragrant-flowered garlic, chopped green onions, corianders, hot pickled mustard tubers and rice noodles. The crossing-the-bridge noodle has the advantages that the crossing-the-bridge noodle is delicious, fragrant, ecological and environmentally friendly, and original taste and flavor are maximally kept.

Description

technical field [0001] The invention relates to the technical field of food, in particular to bridge rice noodles and a preparation method thereof. Background technique [0002] Yunnan Bridge Rice Noodles are well-known throughout the country and have a history of more than 100 years. It is said that Yunnan Crossing Bridge Rice Noodles originated from Mengzi in southern Yunnan, so Mengzi is also known as the "Hometown of Crossing Bridge Rice Noodles". Cross-bridge rice noodles are well-known at home and abroad for their exquisite selection of ingredients, fine production, special eating methods, delicious taste, unique flavor, and rich nutrition. It is mainly composed of condiments, fresh vegetables, fresh meat, broth, rice noodles and other materials. . [0003] At present, there are a large number of entities operating Guoqiao rice noodles, with wide distribution and uneven conditions, and the tastes of the produced Guoqiao rice noodles are also uneven; and because of th...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/10A23L23/00A23L27/14A23L27/22A23L27/23
CPCA23L7/10A23L23/00A23L27/14A23L27/22A23L27/235A23V2002/00A23V2200/15A23V2200/16
Inventor 王庆兴
Owner 昆明国际会展中心有限公司
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