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Production method of baked noodle soup

A production method and technology of baking noodle soup, applied in food science and other directions, can solve the problems of single taste and no strong taste, and achieve the effect of rich taste, rich soup color, and easy to grasp.

Inactive Publication Date: 2020-05-15
西安帝凡合赢科技发展有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] However, there is a large difference in the taste of the above two methods, and the taste is single and there is no strong mouthfeel.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0030] A method for making handmade noodles, which is used for making handmade noodles, including the process of preparing saozi, preparing aniseed ingredients, preparing auxiliary ingredients and cooking soup, specifically comprising the following steps:

[0031] Step 1. Prepare the saozi

[0032] Take 200g-300g of pork belly and cut into fine meat particles, the number of peppercorns ranges from 20-30 pieces, 3-5 small peppers are cut into small pieces, 5g of minced ginger and 10g of white onion are minced. Increase the aroma of simmered seeds.

[0033] Add 10g-20 vegetable oil to the pot to heat, put the Chinese prickly ash into the hot oil, pour in the minced ginger, small sharp pepper and white onion, stir-fry, then pour in the pork belly and stir-fry until the oil comes out, and the surface of the meat particles is slightly yellow.

[0034] Add 5ml-10ml of balsamic vinegar to prevent the meat from becoming hard and tasteless.

[0035] Add 3g of edible salt, 2g of ligh...

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Abstract

The invention discloses a production method of baked noodle soup. The production method of the baked noodle soup comprises the steps of production of minced meat, production of spices, production of accessories and cooking of soup stock. The method is simple to operate and easy to master, the produced baked noodle soup has a rich taste, by adding pork chops, the rich degree of the soup is improved, meanwhile, calcium nutrition is added, thus the baked noodle soup is rich in nutrition, and by producing the accessories, not only is the color of the soup enriched, but also vitamins and calcium nutrition are added.

Description

technical field [0001] The invention relates to the field of instant food processing, in particular to a method for preparing baked noodle soup. Background technique [0002] Baked noodles are one of the snacks that people often eat in winter in Liquan, Shaanxi. Due to the different tastes of people, there are many ways to make them. Among them, dipping in sauce, pouring soup, cold salad and dry eating are the most common ways to eat. Among them, pouring soup is the first choice of most people in winter. [0003] Whether the noodles are delicious or not depends on the taste and taste of the soup that is poured into the noodles. At present, the common method of making the soup is to stir-fry the aniseed ingredients and add water to boil or add seasonings to the boiling water. cooked. [0004] But, there is bigger difference in mouthfeel in above two kinds of methods, and taste is single, does not have strong mouthfeel. Contents of the invention [0005] In view of the ab...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L23/00
CPCA23L23/00
Inventor 徐凡
Owner 西安帝凡合赢科技发展有限公司
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