Compound flavor type snail rice noodle soup base formula and preparation method thereof

Abstract

The invention discloses a formula and a preparation method of a compound-flavor soup base for river snail rice noodles, and relates to the technical field of food science and compound seasonings for river snail rice noodles, in particular to the formula and the preparation method of the compound-flavor soup base for river snail rice noodles. The margarya melanioides soup is prepared from 30-50 parts of margarya melanioides, 100-200 parts of meat and bone soup base, 20-25 parts of cooking wine, 6-10 parts of salt, 20-30 parts of light soy sauce, 4-10 parts of rock candy, 1-5 parts of garlic, 3-6 parts of Chinese prickly ash, 2-7 parts of bay leaves, 40-70 parts of sour bamboo shoots and 10-14 parts of condiments. The meat and bone clear soup is rich in taste and flavor, the meat and bone clear soup which is natural in flavor, clean in label and appropriate in flavor is researched and developed through the unique meat and bone soup base, and the successfully prepared meat and bone clear soup is natural in raw material and simple in component, not only conforms to the development trend of label cleaning, but also can be used for preparing the meat and bone clear soup. And the device can be better applied to the blending of soup base materials of the river snail rice noodles, and materials and equipment space are saved on a large scale.

Description

Technical Field

[0001] The invention relates to the technical field of food science and compound seasoning for river snail noodle, in particular to a compound-flavor river snail noodle soup formula and a preparation method thereof. Background Art

[0002] Snail rice noodle is the most famous and popular rice noodle snack in Liuzhou. It has a unique flavor of sour, spicy, fresh, refreshing and hot, and is very delicious. The deliciousness of snail rice noodle is also due to its unique soup. The reason why snail rice noodle is called "snail rice noodle" is because its soup is made from snails. Outsiders may not be used to the spicy and fishy taste of snail rice noodle soup, but this is precisely the biggest feature of snail rice noodle. The carefully cooked snail soup has a unique flavor that is clear but not light, spicy but not dry, spicy but not hot, fragrant but not greasy.

[0003] Pork bone soup, as one of the commonly used ingredients in the soup base of snail noodles, is widely used in the industry. However, the commonly used pork bone soup is mainly made of pork bone soup and edible chemical ingredients. Although it has a strong taste and flavor, adding it to the soup base of snail noodles may have a greater impact on its original characteristic flavor, and this is inconsistent with the current overall clean label development trend.

[0004] Therefore, developing a pork bone soup with natural flavor, clean label and suitable flavor is one of the problems that urgently need to be solved in the field of raw materials for snail noodles. Summary of the invention

[0005] In view of the deficiencies in the prior art, the present invention provides a formula for a compound-flavored snail noodle soup and a preparation method thereof, which solves the problems raised in the above-mentioned background technology.

[0006] To achieve the above objectives, the present invention is implemented by the following technical scheme: a formula for a compound-flavored snail noodle soup and a preparation method thereof, wherein the formula comprises the following components and weight portions: 30-50 portions of snails, 100-200 portions of meat and bone broth, 20-25 portions of cooking wine, 6-10 portions of salt, 20-30 portions of light soy sauce, 4-10 portions of rock sugar, 1-5 portions of garlic, 3-6 portions of Sichuan peppercorns, 2-7 portions of bay leaves, 40-70 portions of pickled bamboo shoots, and 10-14 portions of side dishes.

[0007] A further improvement of the technical solution of the present invention is that the formula is composed of the following raw materials by weight: 30 portions of snails, 100 portions of meat and bone broth, 20 portions of cooking wine, 6 portions of salt, 20 portions of light soy sauce, 4 portions of rock sugar, 1 portion of garlic, 3 portions of Sichuan peppercorns, 2 portions of bay leaves, 40 portions of pickled bamboo shoots, and 10 portions of side dishes.

[0008] A further improvement of the technical solution of the present invention is that the formula is composed of the following raw materials by weight: 45 portions of snails, 185 portions of meat and bone broth, 22 portions of cooking wine, 7 portions of salt, 27 portions of light soy sauce, 8 portions of rock sugar, 3 portions of garlic, 4 portions of Sichuan peppercorns, 5 portions of bay leaves, 54 portions of pickled bamboo shoots, and 13 portions of side dishes.

[0009] A further improvement of the technical solution of the present invention is that the small ingredients include any one or more of rice noodles, bean curd sticks, peanuts, shredded fungus, sour beans or water spinach.

[0010] A further improvement of the technical solution of the present invention is that the meat bones include meat bones, meat bones, chicken bones and any other edible bones, wherein the bones are selected to be tubular bones or ribs.

[0011] A further improvement of the technical solution of the present invention is that the meat and bone soup base comprises: meat and bones, meat and bone oil, emulsified and homogenized salt and water.

[0012] The present invention also provides a method for preparing a compound-flavor snail noodle soup formula, the method comprising the following specific steps: S1: Pretreatment: Soak the selected snails in clean water, add sesame oil to accelerate the snails to spit out sand, change the water 2-3 times, cut off the snail tail, put it in a pot with cold water, add cooking wine and boil for 2 minutes, remove it and rinse it with clean water for later use; S2: Prepare the soup base; put the meat and bone soup base into the pot, add rock sugar, boil over high heat, then simmer over low heat for 1.5h-3h, until the soup base turns milky white; S3: Stir-fry spices; add garlic to a hot pan with cold oil and sauté until fragrant, add reserved snails and fry until fragrant, add sour bamboo shoots and stir-fry for 2 minutes, pour in cooking wine and light soy sauce, stir well, add peppercorns, bay leaves, and small spices into the pan, and fry over low heat until fragrant; S4: Mix and boil the soup; add the fried spices into the soup base, boil over high heat, then simmer over low heat for 1-2 hours. After simmering, add appropriate amount of salt, remove the spice waste, and obtain the compound-flavored snail noodle soup.

[0013] A further improvement of the technical solution of the present invention is that the meat and bone soup base includes the following specific preparation steps: T1: Soaking: Put the meat and bones into the thawing pool for 3-4 hours, changing the water 2-3 times during the process, until the surface of the skeleton turns white; T2: Blanching: After soaking, blanch the meat and bones in hot water for 3-5 minutes to fully remove the blood foam inside the meat and bones; T3: Grind; grind the blanched meat and bones into small pieces of 2-3 cm using a grinder; T4: Extraction; put the crushed meat and bones into the extraction tank, add tap water 4 times the weight of the raw materials, open the steam valve, gradually increase the pressure and temperature to 125°C, and keep the constant temperature for 180 minutes. After the constant temperature extraction is completed, open the pressure extraction valve to obtain meat and bone broth, and transport the extracted meat and bone broth to the temporary storage tank; T5: Filtration; the extracted meat and bone broth is filtered through a 200-mesh filter and then transported to a concentration tank; T6: vacuum concentration; concentrate the filtered meat and bone broth at a concentration temperature of 70±5°C to obtain a concentrated meat and bone extract; T7: Mixing and emulsification: add meat and bone oil and salt to the concentrated meat and bone extract and emulsify and homogenize to obtain meat and bone soup; T8: Filling and sterilization: After emulsification, the pork and bone soup is filled according to the specifications, and then sterilized at 90-95℃ for 20-25min to obtain the pork and bone soup base.

[0014] The further improvement of the technical solution of the present invention is that: in the T4 rendering, the pressure of the meat and bone in the rendering tank is controlled at 0.25±0.05Mpa; The concentration pressure of the meat and bone broth in the T6 vacuum concentration is controlled to be -0.05±-0.01Mpa.

[0015] A further improvement of the technical solution of the present invention is that the concentration of meat and bone oil added to the meat and bone extract in T7 is 25%, and the concentration of salt emulsification and homogenization is 13%.

[0016] Beneficial Effects Compared with the prior art, the beneficial effects of the present invention are: the taste and flavor of the present invention are relatively rich, and a meat and bone soup with natural flavor, clean label and suitable flavor is developed through a unique meat and bone soup base, and the meat and bone soup after successful production has natural raw materials and simple ingredients, which not only conforms to the development trend of clean labels, but can also be better applied to the preparation of the soup base of snail noodles, saving materials and equipment space on a large scale. BRIEF DESCRIPTION OF THE DRAWINGS

[0017] Figure 1 A flow chart for the preparation of a compound-flavored snail noodle soup recipe; Figure 2 This is a flow chart of the preparation of beef bone soup base in Example 1; Figure 3 This is a flow chart of the preparation of pork bone soup base in Example 2. DETAILED DESCRIPTION

[0018] Various exemplary embodiments, features and aspects of the present application will be described in detail below with reference to the accompanying drawings. The same reference numerals in the accompanying drawings represent elements with the same or similar functions. Although various aspects of the embodiments are shown in the accompanying drawings, the drawings are not necessarily drawn to scale unless otherwise specified.

[0019] The word “exemplary” is used exclusively herein to mean “serving as an example, example, or illustration.” Any embodiment described herein as “exemplary” is not necessarily to be construed as preferred or advantageous over other embodiments.

[0020] In addition, in order to better illustrate the present application, numerous specific details are provided in the specific examples below. It should be understood by those skilled in the art that the present application can also be implemented without certain specific details. In some examples, methods, means, and elements well known to those skilled in the art are not described in detail in order to highlight the subject matter of the present application.

[0021] The present invention provides a formula for a compound-flavored river snail noodle soup, which comprises the following components and parts by weight: 30-50 portions of snails, 100-200 portions of meat and bone broth, 20-25 portions of cooking wine, 6-10 portions of salt, 20-30 portions of light soy sauce, 4-10 portions of rock sugar, 1-5 portions of garlic, 3-6 portions of Sichuan peppercorns, 2-7 portions of bay leaves, 40-70 portions of pickled bamboo shoots, and 10-14 portions of side dishes.

[0022] The small ingredients include any one or more of rice noodles, bean curd sticks, peanuts, shredded wood ear mushrooms, sour beans or water spinach.

[0023] The meat bones include meat bones, meat bones, chicken bones and any other edible bones, wherein the bones are selected from tubular bones or ribs.

[0024] The meat and bone soup base comprises: meat and bones, meat and bone oil, emulsified and homogenized salt and water.

[0025] The present invention also provides a method for preparing a compound-flavor snail noodle soup formula, the method comprising the following specific steps: S1: Pretreatment: Soak the selected snails in clean water, add sesame oil to accelerate the snails to spit out sand, change the water 2-3 times, cut off the snail tail, put it in a pot with cold water, add cooking wine and boil for 2 minutes, remove it and rinse it with clean water for later use; S2: Prepare the soup base; put the meat and bone soup base into the pot, add rock sugar, boil over high heat, then simmer over low heat for 1.5h-3h, until the soup base turns milky white; S3: Stir-fry spices; add garlic to a hot pan with cold oil and sauté until fragrant, add reserved snails and fry until fragrant, add sour bamboo shoots and stir-fry for 2 minutes, pour in cooking wine and light soy sauce, stir well, add peppercorns, bay leaves, and small spices into the pan, and fry over low heat until fragrant; S4: Mix and boil the soup; add the fried spices into the soup base, boil over high heat, then simmer over low heat for 1-2 hours. After simmering, add appropriate amount of salt, remove the spice waste, and obtain the compound-flavored snail noodle soup.

[0026] The meat and bone soup base comprises the following specific preparation steps: T1: Soaking: Put the meat and bones into the thawing pool for 3-4 hours, changing the water 2-3 times during the process, until the surface of the skeleton turns white; T2: Blanching: After soaking, blanch the meat and bones in hot water for 3-5 minutes to fully remove the blood foam inside the meat and bones; T3: Grind; grind the blanched meat and bones into small pieces of 2-3 cm using a grinder; T4: Extraction; put the crushed meat and bones into the extraction tank, add tap water 4 times the weight of the raw materials, open the steam valve, gradually increase the pressure and temperature to 125°C, and keep the constant temperature for 180 minutes. After the constant temperature extraction is completed, open the pressure extraction valve to obtain meat and bone broth, and transport the extracted meat and bone broth to the temporary storage tank; T5: Filtration; the extracted meat and bone broth is filtered through a 200-mesh filter and then transported to a concentration tank; T6: vacuum concentration; concentrate the filtered meat and bone broth at a concentration temperature of 70±5°C to obtain a concentrated meat and bone extract; T7: Mixing and emulsification: add meat and bone oil and salt to the concentrated meat and bone extract and emulsify and homogenize to obtain meat and bone soup; T8: Filling and sterilization: After emulsification, the pork and bone soup is filled according to the specifications, and then sterilized at 90-95℃ for 20-25min to obtain the pork and bone soup base.

[0027] In the T4 rendering, the pressure of the meat and bones in the rendering tank is controlled at 0.25±0.05Mpa; The concentration pressure of the meat and bone broth in the T6 vacuum concentration is controlled to be -0.05±-0.01Mpa.

[0028] The meat and bone oil concentration added to the meat and bone extract in T7 is 25%, and the salt emulsification and homogenization concentration is 13%.

[0029] Example 1: In this example, a compound-flavored snail noodle soup is prepared using beef bones as the soup base raw material, to achieve a beef bone soup with natural flavor, clean label and suitable flavor. The compound-flavored snail noodle soup formula is composed of the following raw materials: 30 portions of snails, 100 portions of beef bone soup base, 20 portions of cooking wine, 6 portions of salt, 20 portions of light soy sauce, 4 portions of rock sugar, 1 portion of garlic, 3 portions of Sichuan peppercorns, 2 portions of bay leaves, 40 portions of pickled bamboo shoots, and 10 portions of side dishes.

[0030] The small ingredients include any one or more of rice noodles, bean curd sticks, peanuts, shredded wood ear mushrooms, sour beans or water spinach.

[0031] The bones selected are beef shanks or beef ribs.

[0032] The beef bone soup base comprises beef bones, beef bone oil, emulsified and homogenized salt and water.

[0033] This embodiment provides a method for preparing a specific compound-flavor snail noodle soup recipe, the method comprising the following steps: S1: Pretreatment: Soak the selected snails in clean water, add sesame oil to accelerate the snails to spit out sand, change the water 2-3 times, cut off the snail tail, put it in a pot with cold water, add cooking wine and boil for 2 minutes, remove it and rinse it with clean water for later use; S2: Prepare the soup base; put the beef bone soup base into the pot, add rock sugar, boil over high heat, then simmer over low heat for 1.5h-3h, until the soup base turns milky white; S3: Stir-fry spices; add garlic to a hot pan with cold oil and sauté until fragrant, add reserved snails and fry until fragrant, add sour bamboo shoots and stir-fry for 2 minutes, pour in cooking wine and light soy sauce, stir well, add peppercorns, bay leaves, and small spices into the pan, and fry over low heat until fragrant; S4: Mix and boil the soup; add the fried spices into the soup base, boil over high heat, then simmer over low heat for 1-2 hours. After simmering, add appropriate amount of salt, remove the spice waste, and obtain the compound-flavored snail noodle soup.

[0034] The beef bone soup base comprises the following specific preparation steps: T1: Soaking: Put the beef bones into the thawing pool for 3-4 hours, changing the water 2-3 times during the process, until the surface of the bones turns white; T2: Blanching: After soaking, blanch the beef bones in hot water for 3-5 minutes to fully remove the blood foam inside the bones; T3: Grinding: Grind the blanched beef bones into small pieces of 2-3 cm using a grinder; T4: Extraction: Put the crushed beef bones into the extraction tank, add tap water 4 times the weight of the raw materials, open the steam valve, gradually increase the pressure and temperature to 125°C, and keep the constant temperature for 180 minutes. After the constant temperature extraction is completed, open the pressure extraction valve to obtain beef bone broth, and transport the extracted beef bone broth to the temporary storage tank; T5: Filtration; the extracted beef bone broth is filtered through a 200-mesh filter and then transported to a concentration tank; T6: vacuum concentration; concentrating the filtered beef bone broth at a concentration temperature of 70±5°C to obtain a concentrated beef bone extract; T7: Mixing and emulsification: Add beef bone oil and salt to the concentrated beef bone extract and emulsify and homogenize evenly to obtain beef bone soup; T8: Filling and sterilization: After emulsification, the beef bone soup is filled according to the specifications, and then sterilized at 90-95℃ for 20-25min to obtain the beef bone soup base.

[0035] In the T4 refining, the pressure of the cattle bones in the refining tank is controlled at 0.25±0.05Mpa; The concentration pressure of the beef bone broth in the T6 vacuum concentration is controlled to be -0.05±-0.01Mpa.

[0036] The concentration of the bovine bone oil added to the bovine bone extract in T7 is 25%, and the concentration of the salt emulsification homogenization is 13%.

[0037] Example 2: In this example, a compound-flavored snail noodle soup is prepared using pork bones as the soup base raw material, achieving a pork bone soup with natural flavor, clean label and appropriate flavor. The compound-flavored snail noodle soup formula is composed of the following raw materials: 45 portions of snails, 185 portions of pork bone soup base, 22 portions of cooking wine, 7 portions of salt, 27 portions of light soy sauce, 8 portions of rock sugar, 3 portions of garlic, 4 portions of Sichuan peppercorns, 5 portions of bay leaves, 54 portions of pickled bamboo shoots, and 13 portions of side dishes.

[0038] The small ingredients include any one or more of rice noodles, bean curd sticks, peanuts, shredded wood ear mushrooms, sour beans or water spinach.

[0039] The bones selected are pork shanks or pork ribs.

[0040] This embodiment provides a method for preparing a specific compound-flavor snail noodle soup recipe, the method comprising the following steps: S1: Pretreatment: Soak the selected snails in clean water, add sesame oil to accelerate the snails to spit out sand, change the water 2-3 times, cut off the snail tail, put it in a pot with cold water, add cooking wine and boil for 2 minutes, remove it and rinse it with clean water for later use; S2: Prepare the soup base; put the pork bone soup base into the pot, add rock sugar, boil over high heat, then simmer over low heat for 1.5h-3h, until the soup base turns milky white; S3: Stir-fry spices; add garlic to a hot pan with cold oil and sauté until fragrant, add reserved snails and fry until fragrant, add sour bamboo shoots and stir-fry for 2 minutes, pour in cooking wine and light soy sauce, stir well, add peppercorns, bay leaves, and small spices into the pan, and fry over low heat until fragrant; S4: Mix and boil the soup; add the fried spices into the soup base, boil over high heat, then simmer over low heat for 1-2 hours. After simmering, add appropriate amount of salt, remove the spice waste, and obtain the compound-flavored snail noodle soup.

[0041] The pork bone soup base comprises the following specific preparation steps: T1: Soaking: Put the pig bones into the thawing pool for 3-4 hours, changing the water 2-3 times during the process, until the surface of the bones turns white; T2: Blanching: After soaking, blanch the pork bones in hot water for 3-5 minutes to fully remove the blood foam inside the pork bones; T3: Grinding: Grind the blanched pork bones into small pieces of 2-3 cm using a grinder; T4: Extraction; put the crushed pig bones into the extraction tank, add tap water 4 times the weight of the raw materials, open the steam valve, gradually increase the pressure and temperature to 125°C, and keep the constant temperature for 180 minutes. After the constant temperature extraction is completed, open the pressure extraction valve to obtain the pig bone broth, and transport the extracted pig bone broth to the temporary storage tank; T5: Filtration; the extracted pork bone broth is filtered through a 200-mesh filter and then transported to a concentration tank; T6: vacuum concentration; concentrate the filtered pork bone broth at a concentration temperature of 70±5°C to obtain a concentrated pork bone extract; T7: Mixing and emulsification: Add the concentrated pig bone extract to pig bone oil and salt and emulsify and homogenize to obtain pig bone soup; T8: Filling and sterilization: After emulsification, the pork bone soup is filled according to the specification requirements, and then sterilized at 90-95℃ for 20-25min to obtain the pork bone soup base.

[0042] The invention is characterized in that: during the T4 refining, the pressure of the pig bones in the refining tank is controlled at 0.25±0.05Mpa; The concentration pressure of the pork bone broth in the T6 vacuum concentration is controlled to be -0.05±-0.01Mpa.

[0043] The concentration of the pig bone oil added to the pig bone extract in T7 is 25%, and the concentration of the salt emulsification homogenization is 13%.

[0044] Example 3, in summary, Example 1 and Example 2 are respectively used for preparing the corresponding compound-flavor snail noodle soup formula with beef bones and pork bones as soup base raw materials. This example will use the white soup type soup that is more common in the market as the control group, and make corresponding references to Example 1 and Example 2; The components of the white soup base in this embodiment are: pig bones, lard, pig skin, fruits and vegetables, snails, plant spices, salt, white sugar, glucose, yeast extract, I+G, glycine, L-cysteine, thiamine, and distilled water.

[0045] The preparation steps include: Step 1: Crush the pig bones into small pieces of 3 cm to 8 cm and wash them in clean water. Put the washed pig bones and pig skin into boiling water and cook for 5 min to 10 min. Take them out and wash them with clean water for later use. Step 2: Wash the fruits, vegetables, snails and plant spices, cut them into small pieces and set aside; Step 3, adding the obtained pig bones, pig skins, fruits and vegetables, snails and plant spices into distilled water, heating the distilled water to 95°C to 100°C, steaming the mixed raw materials for 0.4 to 2 hours, skimming off the upper oil foam and blood foam, then covering and sealing, heating to 110°C to 121°C, steaming and extracting for 2 to 4 hours; then cooling to 30°C to 50°C to obtain a pork bone soup containing bone and meat residues; Step 3, adding lard to the pork bone soup containing bone and meat residues obtained in step 2, grinding with a colloid mill, removing residues through a 200-mesh sieve, and then emulsifying with a high-speed shear emulsifier at a speed of 1500-2000 rpm / min for 3-5 minutes to obtain a milky pork bone soup; Step 4, adding yeast extract, I+G, salt, sugar, glucose, glycine and L-cysteine ​​raw materials prepared in proportion to the milky white pork bone soup obtained in step 3, and reacting for 2 to 2.5 hours while stirring at a pork bone soup temperature of 90 to 100° C., then adding thiamine, heating the pork bone soup to 105 to 120° C., and continuing to react for 0.5 to 1 hour while stirring. After the reaction is completed, quickly cool the pork bone soup to 55 to 65° C.; Step 5: Pump the pork bone soup obtained in step 4 into a vacuum concentration pot, and concentrate the pork bone soup at a concentration temperature of 60 to 70° C. and a vacuum degree of -0.08 to 0.1 MPa until the solid content reaches 40% to 60%, thereby obtaining a finished soup.

[0046] After 200 tasters tasted the corresponding soups obtained in Example 1, Example 2 and Example 3, they scored them and averaged them to obtain the results shown in the following table: In the above, the scoring criteria are as follows: the scoring items and scores corresponding to the color are: 1-dark gray; 2-off-white; 3-light white; 4-relatively white; 5-milky white; The scoring items and scores for aroma are: 1 - peculiar smell or no obvious aroma; 2 - weak aroma, need to get close to smell; 3 - strong aroma; 4 - overflowing aroma; 5 - overflowing aroma, natural fragrance; The scoring items and scores for taste are: 1 - strange smell or taste of boneless soup; 2 - weak taste, strong taste of water or other spices; 3 - clear taste; 4 - rich taste; 5 - strong taste; The acceptability is divided into very poor, poor, fair, good and excellent, corresponding to 1, 2, 3, 4 and 5 points.

[0047] In summary, the present application further discloses the specific ingredients of the soup using pork bones in Example 2 and Example 3. 50 ml of each of the soup formulas obtained in Example 2 and Example 3 are taken, acidified according to the standard mixed product preparation method, and the amino acids and amino acid contents thereof are determined using a Hitachi L8800 amino acid automatic analyzer. The results are shown in the following table: In summary, pig bones contain all the amino acids that constitute protein and essential amino acids for the human body, and the ratio of amino acids is balanced, which is a high-quality protein. All those listed in the table above are high-quality proteins. It is found that the amino acid content in Example 1 is not consistent with that in Example 3. The closer the essential amino acid pattern of food protein is to that of human protein, the higher the degree to which the essential amino acids are utilized by the body, and the nutritional value of food protein is relatively higher. Therefore, Example 2 is a more preferred embodiment, and the compound-flavored snail noodle soup of the present application is also more nutritious.

[0048] It should be noted that, in this article, relational terms such as first and second, etc. are only used to distinguish one entity or operation from another entity or operation, and do not necessarily require or imply any such actual relationship or order between these entities or operations. Moreover, the terms "include", "comprise" or any other variants thereof are intended to cover non-exclusive inclusion, so that a process, method, article or device including a series of elements includes not only those elements, but also other elements not explicitly listed, or also includes elements inherent to such process, method, article or device.

[0049] Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions and variations may be made to the embodiments without departing from the principles and spirit of the present invention, and that the scope of the present invention is defined by the appended claims and their equivalents.

Claims

1. The formula of the compound-flavored snail noodle soup is characterized by: The formula includes the following components and parts by weight: 30-50 portions of snails, 100-200 portions of meat and bone broth, 20-25 portions of cooking wine, 6-10 portions of salt, 20-30 portions of light soy sauce, 4-10 portions of rock sugar, 1-5 portions of garlic, 3-6 portions of Sichuan peppercorns, 2-7 portions of bay leaves, 40-70 portions of pickled bamboo shoots, and 10-14 portions of side dishes.

2. The compound-flavored snail noodle soup recipe according to claim 1, characterized in that: The formula consists of the following raw materials by weight: 30 portions of snails, 100 portions of meat and bone broth, 20 portions of cooking wine, 6 portions of salt, 20 portions of light soy sauce, 4 portions of rock sugar, 1 portion of garlic, 3 portions of Sichuan peppercorns, 2 portions of bay leaves, 40 portions of pickled bamboo shoots, and 10 portions of side dishes.

3. The compound-flavor snail noodle soup recipe according to claim 2, characterized in that: The formula consists of the following raw materials by weight: 45 portions of snails, 185 portions of meat and bone broth, 22 portions of cooking wine, 7 portions of salt, 27 portions of light soy sauce, 8 portions of rock sugar, 3 portions of garlic, 4 portions of Sichuan peppercorns, 5 portions of bay leaves, 54 portions of pickled bamboo shoots, and 13 portions of side dishes.

4. The compound-flavored snail noodle soup recipe according to claim 3, characterized in that: The small ingredients include any one or more of rice noodles, bean curd sticks, peanuts, shredded wood ear mushrooms, sour beans or water spinach.

5. The compound-flavored snail noodle soup recipe according to claim 4, characterized in that: The meat bones include meat bones, meat bones, chicken bones and any other edible bones, wherein the bones are selected from tubular bones or ribs.

6. The compound-flavor snail noodle soup recipe according to claim 5, characterized in that: The meat and bone soup base comprises: meat and bones, meat and bone oil, emulsified and homogenized salt and water.

7. A method for preparing a compound-flavored snail noodle soup formula, applied to the compound-flavored snail noodle soup formula as claimed in claim 6, characterized in that: The method comprises the following specific steps: S1: Pretreatment: Soak the selected snails in clean water, add sesame oil to accelerate the snails to spit out sand, change the water 2-3 times, cut off the snail tail, put it in a pot with cold water, add cooking wine and boil for 2 minutes, remove it and rinse it with clean water for later use; S2: Prepare the soup base; put the meat and bone soup base into the pot, add rock sugar, boil over high heat, then simmer over low heat for 1.5h-3h, until the soup base turns milky white; S3: stir-fry spices; Heat the pan with cold oil, add garlic and sauté until fragrant. Add reserved snails and fry until fragrant. Add sour bamboo shoots and stir-fry for 2 minutes. Pour in cooking wine and light soy sauce, stir well, then add pepper, bay leaves and small spices into the pan and fry over low heat until fragrant. S4: Mix and boil the soup; add the fried spices into the soup base, boil over high heat, then simmer over low heat for 1-2 hours. After simmering, add appropriate amount of salt, remove the spice waste, and obtain the compound-flavored snail noodle soup.

8. The method for preparing a compound-flavored snail noodle soup recipe according to claim 7, characterized in that: The meat and bone soup base comprises the following specific preparation steps: T1: Soaking: Put the meat and bones into the thawing pool for 3-4 hours, changing the water 2-3 times during the process, until the surface of the skeleton turns white; T2: Blanching: After soaking, blanch the meat and bones in hot water for 3-5 minutes to fully remove the blood foam inside the meat and bones; T3: Grind; grind the blanched meat and bones into small pieces of 2-3 cm using a grinder; T4: Extraction; put the crushed meat and bones into the extraction tank, add tap water 4 times the weight of the raw materials, open the steam valve, gradually increase the pressure and temperature to 125°C, and keep the constant temperature for 180 minutes. After the constant temperature extraction is completed, open the pressure extraction valve to obtain meat and bone broth, and transport the extracted meat and bone broth to the temporary storage tank; T5: Filtration; the extracted meat and bone broth is filtered through a 200-mesh filter and then transported to a concentration tank; T6: vacuum concentration; concentrate the filtered meat and bone broth at a concentration temperature of 70±5°C to obtain a concentrated meat and bone extract; T7: Mixing and emulsification: add meat and bone oil and salt to the concentrated meat and bone extract and emulsify and homogenize to obtain meat and bone soup; T8: Filling and sterilization: After emulsification, the pork and bone soup is filled according to the specifications, and then sterilized at 90-95℃ for 20-25min to obtain the pork and bone soup base.

9. The method for preparing a compound-flavored snail noodle soup recipe according to claim 8, characterized in that: In the T4 rendering, the pressure of the meat and bones in the rendering tank is controlled at 0.25±0.05Mpa; The concentration pressure of the meat and bone broth in the T6 vacuum concentration is controlled to be -0.05±-0.01Mpa.

10. The method for preparing a compound-flavored snail noodle soup recipe according to claim 8, characterized in that: The meat and bone oil concentration added to the meat and bone extract in T7 is 25%, and the salt emulsification and homogenization concentration is 13%.

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