Composition formula of prepackaged Lanzhou beef noodle seasoning and preparation method of prepackaged Lanzhou beef noodle seasoning

Abstract

The invention relates to the technical field of Lanzhou beef noodle seasonings, and discloses a composition formula for prepackaging Lanzhou beef noodle seasonings, which comprises a bone and meat concentrated soup packet consisting of basic raw materials, spices and seasoning ingredients, the spices comprise star anise, cinnamon, bay leaves, amomum tsao-ko, pepper, white pepper, galangal, netmeg, long pepper, fructus amomi, pericarpium citri reticulatae, rhizoma kaempferiae and fennel, and the seasoning ingredients comprise ginger, green onion, salt, monosodium glutamate and chicken essence; the chili bag is composed of dried chili, edible vegetable oil, spices and freshening ingredients, the spices comprise star anise, cinnamon, bay leaves, Chinese prickly ash, amomum tsao-ko and fennel, and the freshening ingredients comprise cooked sesame, salt and white sugar; the vegetable bag is composed of white radishes, garlic sprouts and coriander. According to the composition formula of the prepackaged Lanzhou beef noodle seasoning and the preparation method, the flavor of authentic Lanzhou beef noodles is restored to a great extent by preparing the bone and meat concentrated soup bag, the preparation efficiency is high, and the Lanzhou beef noodles are convenient and rapid to eat.

Description

Technical Field

[0001] The present invention relates to the technical field of Lanzhou beef noodle seasonings, and particularly relates to a composition formula and a production method of pre-packaged Lanzhou beef noodle seasonings. Background Art

[0002] Lanzhou beef noodles, also known as Lanzhou clear soup beef noodles, are halal-flavored noodles in Lanzhou area, Gansu Province. It has won unanimous praise from diners at home and abroad with its unique flavor of "clear soup, fragrant and rotten meat, and fine noodles" and the characteristics of "one clear, two white, three red, four green, and five yellow" (clear soup, white radish, red chili oil, green coriander and garlic sprouts, and yellow and bright noodles), and enjoys a high reputation at home and abroad.

[0003] With the increasing popularity of Lanzhou beef noodles and the popularity of the fast-paced lifestyle, consumers' demand for convenient, fast, and delicious food is growing day by day. Lanzhou beef noodles, as a traditional food with wide popularity and a deep mass base, are deeply loved for their unique flavor characteristics. Pre-packaged Lanzhou beef noodles have emerged, providing consumers with a way to easily enjoy this delicious food at home or when going out. And the seasoning packet, as the core part of pre-packaged Lanzhou beef noodles, directly determines whether the product can restore the flavor of authentic Lanzhou beef noodles. At present, the types and quantities of Lanzhou beef noodle seasoning packets on the market are uneven, and some are almost the same as those of ordinary-flavored instant noodle seasoning packets, unable to restore the authentic Lanzhou beef noodle flavor. Since the market demand for high-quality and standardized seasoning packets continues to climb, there is a need to produce new Lanzhou beef noodle seasoning packets with high production efficiency and without losing the strong flavor of the origin. Summary of the Invention

[0004] The present invention provides a composition formula and a production method of pre-packaged Lanzhou beef noodle seasonings, including a bone and meat concentrated soup packet, a chili packet, and a vegetable packet, which can greatly restore the flavor of authentic Lanzhou beef noodles by making the bone and meat concentrated soup packet, and has high production efficiency, facilitating the quick consumption of Lanzhou beef noodles.

[0005] The present invention provides a composition formula of pre-packaged Lanzhou beef noodle seasonings, including:

[0006] A bone and meat concentrated soup packet composed of basic raw materials, spices, and flavoring ingredients. The basic raw materials include beef bones, beef, and water. The spices include star anise, cinnamon, cinnamon leaves, tsaoko, Chinese prickly ash, white pepper, galangal, nutmeg, long pepper, amomum villosum, dried tangerine peel, kaempferia galanga, and fennel. The flavoring ingredients include ginger, scallions, salt, monosodium glutamate, and chicken essence;

[0007] A chili packet composed of dried chili peppers, edible vegetable oil, spices, and flavor-enhancing ingredients. The spices include star anise, cinnamon, cinnamon leaves, Chinese prickly ash, tsaoko, and fennel. The flavor-enhancing ingredients include roasted sesame seeds, salt, and white sugar;

[0008] A vegetable pack composed of white radish, garlic sprouts, and coriander.

[0009] Furthermore, in the basic raw materials, the ratio of beef bones to beef is 2:1, and the weight of water is 2 - 3 times the total weight of beef bones and beef;

[0010] The spice accounts for 4% of the total weight of water, and the flavoring ingredient accounts for 3% of the total weight of water.

[0011] Furthermore, in the chili pack, there are 21 parts of dried chili peppers, 64 parts of edible vegetable oil, 8 parts of spices, and 7 parts of flavor enhancing ingredients.

[0012] Furthermore, in the spices, there are 8 parts of star anise, 10 parts of cinnamon, 5 parts of bay leaves, 28 parts of Chinese prickly ash, 21 parts of tsaoko fruit, and 28 parts of fennel;

[0013] In the flavor enhancing ingredients, there are 20 parts of roasted sesame seeds, 17 parts of salt, and 17 parts of white sugar.

[0014] Furthermore, in the vegetable pack, there are 62 parts of white radish, 19 parts of garlic sprouts, and 19 parts of coriander.

[0015] Furthermore, in the spices, there are 5 parts of star anise, 5 parts of cinnamon, 5 parts of bay leaves, 15 parts of tsaoko fruit, 15 parts of Chinese prickly ash, 10 parts of white pepper, 5 parts of galangal, 5 parts of nutmeg, 5 parts of long pepper, 5 parts of amomum villosum, 5 parts of dried tangerine peel, 5 parts of kaempferia galanga, and 15 parts of fennel;

[0016] In the flavoring ingredients, there are 32 parts of ginger, 32 parts of scallions, 19 parts of salt, 7 parts of monosodium glutamate, and 10 parts of chicken essence.

[0017] Furthermore, in the basic raw materials, beef leg bones and beef shanks are selected for the beef bones, and beef brisket and beef tendon are selected for the beef;

[0018] For the dried chili peppers, a mixture of Gangu thread chili peppers, Qin peppers, and Erjingtiao chili peppers is selected, and the ratio of Gangu thread chili peppers, Qin peppers, and Erjingtiao chili peppers is 4:3:3; rapeseed oil is selected as the edible vegetable oil.

[0019] The present invention also provides a method for making a pre-packaged Lanzhou beef noodle seasoning. Based on the composition formula of the pre-packaged Lanzhou beef noodle seasoning as described above,

[0020] The method for making the bone and meat concentrated soup packet includes:

[0021] S101. Preparation of ingredients: 1000 grams of beef bones, 500 grams of beef; Spices: 5 grams of star anise, 5 grams of cinnamon, 5 grams of bay leaves, 15 grams of tsaoko, 15 grams of Chinese prickly ash, 10 grams of white pepper, 5 grams of galangal, 5 grams of nutmeg, 5 grams of piper longum, 5 grams of amomum villosum, 5 grams of dried tangerine peel, 5 grams of kaempferia galanga, 15 grams of fennel; Seasoning ingredients: 32 grams of ginger, 32 grams of scallions, 19 grams of salt, 7 grams of monosodium glutamate, 10 grams of chicken powder, 3000 milliliters of water;

[0022] S102. Pretreatment;

[0023] Bone treatment: Wash the beef bones, break them with a hammer or the back of a knife to expose the marrow. Put the broken beef bones into clean water and soak for 2 - 3 hours, changing the water every half hour;

[0024] Beef treatment: Wash the beef and cut it into 5 - 6 - centimeter cubes. Also put it into clean water and soak for 1 - 2 hours, changing the water 2 - 3 times every half hour. After soaking, take it out and drain the water;

[0025] Spice treatment: Mix the spices such as star anise, cinnamon, bay leaves, tsaoko, Chinese prickly ash, white pepper, galangal, nutmeg, piper longum, amomum villosum, dried tangerine peel, kaempferia galanga, and fennel together, rinse them in clean water, and then take them out and drain the water for later use;

[0026] Seasoning ingredient treatment: Wash the ginger and cut it into slices, wash the scallions and cut them into sections;

[0027] S103. Blanching: Add water to the pot that can cover the beef and beef bones. Put the soaked beef bones and beef cubes into the pot in cold water and heat it over high heat. While the water is gradually heating up, use a soup spoon to skim off the floating foam until there is no floating foam on the soup surface. After blanching, take out the beef bones and beef, rinse them with hot water to remove the remaining floating foam on the surface, and drain the water for later use;

[0028] S104. Boiling the soup base; Put the blanched beef bones into the soup pot, add the sliced ginger and scallion sections, and pour in the processed spices; Add 3000 milliliters of clean water at one time, bring the water to a boil over high heat, and then turn to low heat and simmer. During the simmering process, keep the soup boiling slightly; The simmering time is not less than 4 hours. During the simmering process, add hot water to keep the water volume basically stable.

[0029] S105. Add beef and continue boiling; When the beef bones have been simmered for 4 hours, put the cut beef cubes into the soup, and then continue to simmer over low heat; After adding the beef, simmer for another 2 - 3 hours until the beef becomes tender and can be easily inserted with chopsticks;

[0030] S106. Seasoning; Add 19 grams of salt and stir while adding; Then add 7 grams of monosodium glutamate and 10 grams of chicken powder and stir well;

[0031] S107. Concentrated soup: After the seasoning is completed, turn the heat to medium and continue heating to keep the soup boiling for concentration. Stir constantly during the concentration process. Stop the concentration when the soup is reduced to one-third to one-fourth of the original amount.

[0032] S108. Filtration and packaging: Prepare a fine strainer or filter, filter the boiled and concentrated soup through the strainer into a clean container to remove bones, meat residues, and spice residue impurities in the soup. When the soup cools to 50 - 60 °C, pack it into a clean and heat-resistant food packaging bag and seal it to complete the production of the bone and meat concentrated soup packet.

[0033] Further, the production method of the chili packet includes:

[0034] S201. Stir-fry spices: Pour the rapeseed oil prepared according to the ratio into the pot, add star anise, cinnamon, cinnamon leaves, Chinese prickly ash, tsaoko fruit, and fennel prepared according to the ratio, stir-fry over low heat for 3 - 5 minutes, turn off the heat and remove the spice residues, leaving the oil with a spicy flavor in the pot.

[0035] S202. Make the chili packet: Grind the dried chili peppers prepared according to the ratio, put the ground chili powder into a heat-resistant container, add roasted sesame seeds, salt, and white sugar prepared according to the ratio, and stir evenly. Reheat the heated spice oil to 180 - 200 °C, first pour one-third of the hot oil into the chili powder, and quickly stir with chopsticks at the same time. Then pour one-third of the hot oil and continue stirring. Finally, pour all the remaining hot oil and stir well to make the chili powder fully blend with the hot oil. Let it cool aside.

[0036] S203. After it is completely cooled, pack it into a clean, dry, and sealed food packaging bag and seal it to complete the production of the chili packet.

[0037] Further, the production method of the vegetable packet includes:

[0038] S301. Cleaning and pretreatment;

[0039] White radish: Rinse the surface soil and impurities with running water, then peel it. Cut the peeled white radish into slices with a thickness of 2 - 3 mm, and then cut it into diamond-shaped pieces with a side length of 2 - 3 cm.

[0040] Garlic sprouts: Cut off the roots of the garlic sprouts, remove the outer old leaves, wash them with clean water, shake off the surface water, and cut the washed garlic sprouts into sections 1 - 2 cm long.

[0041] Coriander: Remove the soil and debris at the roots of the coriander, remove the yellow leaves, wash them with clean water and shake off the water, and cut them into sections 1 - 2 cm long, keeping the same length as the garlic sprouts.

[0042] S302. Dehydration treatment: Evenly spread the sliced white radish, chopped garlic sprouts, and chopped coriander on a tray, place it in a hot air drying equipment, set the temperature at 60 - 70 °C until the water content of the vegetables drops below 5% to meet the dehydration standard.

[0043] S303. Mixing and packaging: Put the dehydrated vegetables into a clean and dry container, stir well, and pack them into a clean, dry, and sealed food packaging bag to complete the production of the vegetable package.

[0044] The beneficial effects of the present invention are as follows:

[0045] The Lanzhou beef noodle seasoning of the present invention includes a bone and meat concentrated soup packet, a chili packet, and a vegetable packet. The dosage of each seasoning packet can be flexibly adjusted according to personal taste preferences to achieve personalized customization of the taste. The bone and meat concentrated soup packet maximally restores the flavor of authentic Lanzhou beef noodles. The chili packet and the vegetable packet restore the characteristics of "one clear, two white, three red, four green, and five yellow" of Lanzhou beef noodles, ensuring that consumers can taste a relatively stable and authentic flavor of Lanzhou beef noodles, avoiding taste deviations caused by differences in personal cooking skills or inaccurate dosage of seasonings. Consumers do not need to prepare a variety of spices and complex soup bases tediously. They only need to simply add the seasoning packets to the cooked noodles in a few steps to quickly make a bowl of Lanzhou beef noodles with a strong flavor, saving a lot of cooking time and energy. Specific embodiments

[0046] It should be understood that the specific embodiments described herein are only used to explain the present invention and are not used to limit the present invention.

[0047] The present invention provides a composition formula for a pre-packaged Lanzhou beef noodle seasoning, including a bone and meat concentrated soup packet, a chili packet, and a vegetable packet. Specifically,

[0048] (1) The bone and meat concentrated soup packet composed of basic raw materials, spices, and flavoring ingredients. The basic raw materials include beef bones, beef, and water. The spices include star anise, cinnamon, cinnamon leaves, tsaoko fruit, Chinese prickly ash, white pepper, galangal, nutmeg, long pepper, amomum villosum, dried tangerine peel, kaempferia galanga, and fennel. The flavoring ingredients include ginger, scallions, salt, monosodium glutamate, and chicken essence.

[0049] Among them, beef bones are selected from parts rich in marrow and collagen such as beef shanks and beef leg bones. Approximately 1000 grams of beef bones are used for every 1000 ml of soup base. Beef is selected from parts with tender meat and strong fragrance such as beef brisket and beef tendon, and the ratio to beef bones is approximately 1:2, that is, about 500 grams. The weight of water is 2 - 3 times the total weight of beef bones and beef. For example, 1500 grams of beef bones and beef are paired with 3000 - 4500 ml of water. The spices account for 4% of the total weight of water, and the flavoring ingredients account for 3% of the total weight of water.

[0050] Among the spices, there are 5 parts of star anise, 5 parts of cinnamon, 5 parts of bay leaves, 15 parts of tsaoko fruit, 15 parts of Chinese prickly ash, 10 parts of white pepper, 5 parts of galangal, 5 parts of nutmeg, 5 parts of long pepper, 5 parts of amomum fruit, 5 parts of dried tangerine peel, 5 parts of kaempferia galanga, and 15 parts of fennel;

[0051] Among the seasoning ingredients, there are 32 parts of ginger, 32 parts of scallions, 19 parts of salt, 7 parts of monosodium glutamate, and 10 parts of chicken essence.

[0052] (2) A chili packet composed of dried chili peppers, edible vegetable oil, spices, and flavor-enhancing ingredients. The spices include star anise, cinnamon, bay leaves, Chinese prickly ash, tsaoko fruit, and fennel. The flavor-enhancing ingredients include roasted sesame seeds, salt, and white sugar.

[0053] The proportion of each ingredient in the chili packet is: 21 parts of dried chili peppers, 64 parts of edible vegetable oil, 8 parts of spices, and 7 parts of flavor-enhancing ingredients. The dried chili peppers are a mixture of Gangu thread chili peppers, Qin peppers, and Erjingtiao chili peppers, and the ratio of Gangu thread chili peppers, Qin peppers, and Erjingtiao chili peppers is 4:3:3. Cut the dried chili peppers into small sections, remove the seeds, and then grind them into chili flakes of different thicknesses with a blender or mortar. The coarse grains add texture, and the fine powder makes the chili oil more mellow. The edible vegetable oil selected is rapeseed oil, which has a unique aroma and can perfectly blend with the chili peppers to enhance the flavor of the chili oil. Before use, pour the rapeseed oil into a pot, heat it until it starts to smoke slightly, then turn off the heat and let it cool to remove the raw oil smell. Specifically,

[0054] Among the spices, there are 8 parts of star anise, 10 parts of cinnamon, 5 parts of bay leaves, 28 parts of Chinese prickly ash, 21 parts of tsaoko fruit, and 28 parts of fennel. These spices can release a strong aroma when stir-fried in hot oil and blend into the chili oil to enrich the flavor layers.

[0055] Among the flavor-enhancing ingredients, there are 20 parts of roasted sesame seeds, 17 parts of salt, and 17 parts of white sugar. The roasted sesame seeds add fragrance and texture, and the salt and white sugar are used to enhance the flavor, making the chili oil more mellow and balanced.

[0056] (3) A vegetable packet composed of white radish, garlic sprouts, and coriander.

[0057] The proportion of each ingredient in the vegetable packet is: 62 parts of white radish, 19 parts of garlic sprouts, and 19 parts of coriander.

[0058] White radish is a key ingredient in the vegetable packet of Lanzhou beef noodles. It has a crispy texture, is sweet and delicious, can add a refreshing taste to the beef noodles, and neutralize the greasiness of the soup. Fresh white radishes with smooth skins, no black spots, and a heavy weight when held in the hand should be selected. After washing, cut it into thin slices about 2-3 mm thick, and then cut them into diamond-shaped pieces with sides of 2-3 cm. This shape can better absorb the soup after rehydration and is of a suitable size for easy consumption.

[0059] The garlic sprouts bring a unique fresh aroma and slightly spicy taste to the beef noodles. Select fresh garlic sprouts with green leaves, no yellow or rotten leaves. Cut off the roots of the garlic sprouts, remove the outer old leaves, wash them clean, and cut them into small sections about 1 - 2 cm long. Cutting them too short is not easy to pick up, while cutting them too long will affect the taste and overall appearance.

[0060] Coriander also has a unique fragrance and can enhance the flavor of beef noodles. Select coriander with intact leaves, fresh green color, and strong aroma. First, remove the soil from the roots of the coriander, get rid of the yellow leaves and debris, wash it clean, and then cut it into sections about 1 - 2 cm long, keeping the same length as the garlic sprouts, so that the vegetable package is more coordinated visually and in taste.

[0061] To extend the shelf life and facilitate storage and transportation, the vegetables need to be dehydrated. Common dehydration methods include hot air drying, vacuum freeze - drying, etc.

[0062] The present invention also provides a method for making a pre - packaged Lanzhou beef noodle seasoning. Based on the composition formula of the pre - packaged Lanzhou beef noodle seasoning described in claim 7,

[0063] (1) The method for making the bone and meat concentrated soup packet includes:

[0064] S101. Preparation of ingredients: 1000 grams of beef bones, 500 grams of beef; Spices: 5 grams of star anise, 5 grams of cinnamon, 5 grams of bay leaves, 15 grams of tsaoko, 15 grams of Chinese prickly ash, 10 grams of white pepper, 5 grams of galangal, 5 grams of nutmeg, 5 grams of long pepper, 5 grams of amomum villosum, 5 grams of dried tangerine peel, 5 grams of kaempferia galanga, 15 grams of fennel; Seasoning ingredients: 32 grams of ginger, 32 grams of scallions, 19 grams of salt, 7 grams of monosodium glutamate, 10 grams of chicken essence, 3000 milliliters of water;

[0065] S102. Pretreatment;

[0066] Bone treatment: Wash the beef bones, break them with a hammer or the back of a knife to expose the marrow, so that the nutrients and flavors in the marrow can be more fully incorporated into the soup. After breaking, put the beef bones into clean water and soak for 2 - 3 hours, changing the water every half hour to remove the blood and impurities and reduce the fishy smell of the soup.

[0067] Beef treatment: After washing the beef, cut it into large pieces, preferably about 5 - 6 cm square. Also put it into clean water and soak for 1 - 2 hours, changing the water 2 - 3 times. After soaking, take it out and drain the water.

[0068] Spice treatment: Mix the spices such as star anise, cinnamon, bay leaves, tsaoko, Chinese prickly ash, white pepper, galangal, nutmeg, long pepper, amomum villosum, dried tangerine peel, kaempferia galanga, fennel together, quickly rinse them in clean water to remove the dust and impurities on the surface, then take them out and drain the water for later use. The tsaoko needs to be cracked with a knife to better release the fragrance.

[0069] Seasoning ingredient processing: Wash the ginger and cut it into slices, wash the scallions and cut them into sections.

[0070] S103. Blanching: Add water to the pot that can cover the beef and beef bones. Put the soaked beef bones and beef chunks into the pot in cold water and heat it over high heat. As the water gradually warms up, the blood and impurities will slowly seep out and form foam. Use a soup spoon to skim off the foam in time until there is basically no foam on the soup surface. This process takes about 5 - 8 minutes. After blanching, take out the beef bones and beef, rinse the surface residue of the foam with hot water, and drain the water for later use.

[0071] S104. Boil the soup base; Put the blanched beef bones into the soup pot, add the cut ginger slices and scallion sections, and pour in the processed spices. Add 3000 ml of water at one time, bring the water to a boil over high heat, and then turn to low heat for slow cooking. During the cooking process, keep the soup in a slightly boiling state, which can not only fully release the nutrients of the ingredients but also prevent the soup from becoming turbid due to excessive boiling. The cooking time is not less than 4 hours. During the cooking process, add hot water to keep the water volume basically stable. Long - time cooking can fully dissolve the nutrients such as bone marrow and collagen in the beef bones into the soup, making the soup rich and delicious.

[0072] S105. Add beef and continue to boil; When the beef bones have been cooked for 4 hours, put the cut beef chunks into the soup. At this time, continue to cook over low heat, so that the beef can absorb the flavor in the soup while its own umami flavor also melts into the soup. After the beef is put in, cook for another 2 - 3 hours until the beef becomes soft and can be easily inserted with chopsticks. The nutrition and flavor of the beef can fully blend into the soup, and at the same time, the beef itself can be used as high - quality ingredients in the soup packet.

[0073] S106. Seasoning; Season 20 - 30 minutes before the end of boiling. Add 19 grams of salt, stir while adding, taste the soup, and adjust the amount of salt appropriately according to personal taste. Then add 7 grams of monosodium glutamate and 10 grams of chicken powder, and stir well; Let the umami flavor fully blend into the soup. Monosodium glutamate and chicken powder can increase the umami flavor of the soup, but pay attention to using them in an appropriate amount to avoid the taste being too strong.

[0074] S107. Concentrate the soup; After seasoning, turn the heat to medium and continue heating to keep the soup boiling for concentration. Stir constantly during the concentration process to prevent the soup from sticking to the pot. Stop concentrating when the soup is reduced to one - third to one - fourth of the original amount.

[0075] S108. Filter and package; Prepare a fine strainer or filter, filter the boiled and concentrated soup through the strainer into a clean container to remove the bones, meat residues, and spice residue impurities in the soup. When the soup cools to 50 - 60 °C, pour it into a clean and heat - resistant food packaging bag and seal it to complete the production of the concentrated meat and bone soup packet.

[0076] (2) The manufacturing method of the chili packet includes:

[0077] S201, stir-fry the spices: Pour the rapeseed oil prepared according to the ratio into the pot, add star anise, cinnamon, cinnamon leaves, Chinese prickly ash, tsaoko fruit, and fennel prepared according to the ratio, stir-fry over low heat for 3 - 5 minutes, turn off the heat and remove the spice residues, leaving the oil with the flavor of the spices in the pot;

[0078] S202, make the chili packet: Grind the dried chili peppers prepared according to the ratio, put the ground chili powder into a heat-resistant container, add the roasted sesame seeds, salt, and white sugar prepared according to the ratio, stir well. Reheat the heated spice oil to 180 - 200 °C, first pour one-third of the hot oil into the chili powder, and at the same time quickly stir with chopsticks to make the chili powder evenly heated and stimulate the fragrance. Then pour in one-third of the hot oil and continue to stir. At this time, the chili powder starts to make a "sizzling" sound and the color gradually becomes bright. Finally, pour all the remaining hot oil, stir well to make the chili powder fully blend with the hot oil, and leave it aside to cool. During the cooling process, the spicy oil further blends the fragrance and becomes more mellow.

[0079] S203, after it is completely cooled, pack it into a clean, dry, and sealed food packaging bag and seal it to complete the production of the chili packet.

[0080] (3) The manufacturing method of the vegetable packet includes:

[0081] S301, cleaning and pre-treatment;

[0082] White radish: Rinse the surface soil and impurities with running water, then peel it to remove the outer skin that is hard in texture and may be bitter. Cut the peeled white radish into slices with a thickness of 2 - 3 mm, and then cut them into diamond-shaped pieces with a side length of 2 - 3 cm. Such a shape can better absorb the soup and improve the taste during subsequent dehydration and rehydration.

[0083] Garlic sprouts: Cut off the roots of the garlic sprouts, remove the outer old leaves, wash them with clean water, and shake off the surface water. Cut the washed garlic sprouts into sections with a length of 1 - 2 cm, and the length is appropriate for easy eating and packaging.

[0084] Coriander: Remove the soil and debris at the roots of the coriander, remove the yellow leaves, wash them with clean water and shake off the water, then cut them into sections with a length of 1 - 2 cm, which is the same as the length of the garlic sprouts to ensure the visual and taste coordination of the vegetable packet.

[0085] S302. Dehydration treatment: Evenly spread the sliced white radish, chopped garlic sprouts, and chopped coriander on a tray, and place it in a hot air drying equipment. Set the temperature at 60 - 70°C. This temperature can not only ensure the dehydration efficiency but also retain the nutrition and flavor of the vegetables to the greatest extent. The drying duration needs to be flexibly adjusted according to the type of vegetables and the laying thickness, generally lasting for several hours until the water content of the vegetables drops below 5% to meet the dehydration standard. The volume of the dehydrated vegetables is greatly reduced, which is convenient for packaging and long-term storage.

[0086] S303. Mixing and packaging;

[0087] Mixing: Put the dehydrated white radish, garlic sprouts, and coriander into a clean and dry container, and stir well to ensure that each type of vegetable is evenly distributed, so that consumers can taste a rich taste in every bite.

[0088] Packaging: Select a food-grade sealed bag. According to the product specifications, the weight of each vegetable package is controlled at 20 - 30 grams. The packaged vegetable packages should be stored in a cool, dry, and well-ventilated warehouse, with the temperature controlled at 15 - 25°C and the relative humidity maintained at 40% - 60%. Avoid direct sunlight and high-temperature and high-humidity environments to prevent the vegetable packages from absorbing moisture and deteriorating, and the flavor from being damaged.

[0089] The Lanzhou beef noodle seasoning of the present invention includes a bone and meat concentrated soup packet, a chili packet, and a vegetable packet. The dosage of each seasoning packet can be flexibly adjusted according to personal taste preferences to achieve personalized customization of the taste. The bone and meat concentrated soup packet restores the flavor of the authentic Lanzhou beef noodles to the greatest extent. The chili packet and the vegetable packet restore the characteristics of "clear soup, white radish, red chili oil, green coriander, and yellow noodles" of Lanzhou beef noodles, ensuring that consumers can taste a relatively stable and authentic Lanzhou beef noodle flavor, and avoiding taste deviations caused by differences in personal cooking skills or inaccurate dosage of seasonings. Consumers do not need to prepare a variety of spices and modulate complex soup stocks tediously. They only need to simply add the seasoning packets to the cooked noodles in a few steps to quickly make a bowl of Lanzhou beef noodles with a strong flavor, saving a lot of cooking time and energy.

[0090] It should be noted that in this article, the term "comprising", "including" or any other variant thereof is intended to cover non-exclusive inclusion, so that a process, device, article or method comprising a series of elements not only includes those elements but also includes other elements not explicitly listed, or further includes elements inherent to such process, device, article or method. Without further limitation, an element defined by the statement "comprising one..." does not exclude the existence of another identical element in the process, device, article or method comprising that element.

[0091] The above are only the preferred embodiments of the present invention, and do not thereby limit the patent scope of the present invention. Any equivalent structure or equivalent process transformation made by using the content of the specification of the present invention, or directly or indirectly applied in other related technical fields, shall similarly be included within the patent protection scope of the present invention.

Claims

1. A composition formula of prepackaged Lanzhou beef noodle seasoning, characterized in that: include: A bone and meat concentrated soup bag composed of basic raw materials, spices and seasoning ingredients, wherein the basic raw materials include beef bones, beef and water, the spices include star anise, cinnamon, bay leaves, grass fruit, prickly ash, white pepper, galangal, nutmeg, longan, amomum villosum, tangerine peel, galangal and cumin, and the seasoning ingredients include ginger, onion, salt, monosodium glutamate and chicken stock; A chili bag consisting of dried chili peppers, edible vegetable oil, spices and freshness-enhancing ingredients, wherein the spices include star anise, cinnamon, bay leaves, prickly ash, tsaoko and cumin, and the freshness-enhancing ingredients include cooked sesame seeds, salt and sugar; A vegetable package consisting of white radish, garlic sprouts and coriander.

2. The composition formula of the prepackaged Lanzhou beef noodle seasoning according to claim 1, characterized in that: In the basic raw materials, the ratio of cattle bones to beef is 2:1, and the weight of water is 2-3 times the total weight of cattle bones and beef; The spices account for 4% of the total weight of the water, and the seasoning ingredients account for 3% of the total weight of the water.

3. The composition formula of the prepackaged Lanzhou beef noodle seasoning according to claim 2, characterized in that: The chili bag contains 21 parts of dried chili, 64 parts of edible vegetable oil, 8 parts of spices and 7 parts of flavor-enhancing ingredients.

4. The composition formula of the prepackaged Lanzhou beef noodle seasoning according to claim 3, characterized in that: The spices include 8 parts of star anise, 10 parts of cinnamon bark, 5 parts of bay leaf, 28 parts of prickly ash, 21 parts of tsaoko and 28 parts of fennel; The flavor-enhancing ingredients include 20 parts of cooked sesame seeds, 17 parts of salt, and 17 parts of white sugar.

5. The composition formula of the prepackaged Lanzhou beef noodle seasoning according to claim 4, characterized in that: The vegetable package includes 62 parts of white radish, 19 parts of garlic sprouts and 19 parts of coriander.

6. The composition formula of the prepackaged Lanzhou beef noodle seasoning according to claim 5, characterized in that: The spices include 5 parts of star anise, 5 parts of cinnamon bark, 5 parts of bay leaf, 15 parts of tsaoko, 15 parts of prickly ash, 10 parts of white pepper, 5 parts of ginger, 5 parts of nutmeg, 5 parts of longan, 5 parts of amomum villosum, 5 parts of tangerine peel, 5 parts of galangal, and 15 parts of cumin; The seasoning ingredients include 32 parts of ginger, 32 parts of green onions, 19 parts of salt, 7 parts of monosodium glutamate, and 10 parts of chicken essence.

7. The composition formula of the prepackaged Lanzhou beef noodle seasoning according to claim 6, characterized in that: Among the basic raw materials, the beef bones are selected from beef leg bones and beef shank bones, and the beef is selected from beef brisket and beef tendon meat; The dry chili peppers are a mixture of Gangu line peppers, Qin peppers and Erjingtiao peppers, and the ratio of Gangu line peppers, Qin peppers and Erjingtiao peppers is 4:3:3; the edible vegetable oil is rapeseed oil.

8. A method for preparing a prepackaged Lanzhou beef noodle seasoning, characterized in that: Based on the composition formula of the prepackaged Lanzhou beef noodle seasoning according to claim 7, The method for preparing the bone and meat concentrated soup bag comprises: S101. Ingredients: 1000g beef bones, 500g beef; spices: 5g star anise, 5g cinnamon, 5g bay leaves, 15g grass fruit, 15g pepper, 10g white pepper, 5g galangal, 5g nutmeg, 5g longan, 5g amomum, 5g tangerine peel, 5g galangal, 15g cumin; seasonings: 32g ginger, 32g scallion, 19g salt, 7g MSG, 10g chicken stock, 3000ml water; S102, preprocessing; Bone treatment: Wash the bones and break them with a hammer or knife to expose the bone marrow. Soak the broken bones in clean water for 2-3 hours, changing the water every half an hour. Beef processing: Wash the beef and cut it into 5-6 cm cubes. Soak it in clean water for 1-2 hours, changing the water 2-3 times every half an hour. After soaking, remove it and drain the water. Spices processing: Mix star anise, cinnamon, bay leaves, grass fruit, prickly ash, white pepper, galangal, nutmeg, longan, amomum, tangerine peel, galangal, cumin and other spices together, rinse them in clean water, then remove them and drain them for later use; Seasoning ingredients processing: wash the ginger and cut into slices, wash the green onion and cut into green onion segments; S103, blanching: add enough water to cover the beef and beef bones into the pot, put the soaked beef bones and beef chunks into the pot with cold water, and heat over high heat; while the water is gradually heated up, skim off the floating foam with a soup spoon until no floating foam appears on the soup surface; after the blanching is completed, remove the beef bones and beef, rinse off the remaining floating foam on the surface with hot water, and drain the water for later use; S104. Prepare the soup base. Put the blanched beef bones into the soup pot, add the chopped ginger and scallion segments, and pour in the processed spices. Add 3000 ml of water at one time, bring the water to a boil over high heat, then simmer over low heat. During the stewing process, keep the soup at a slightly boiling state. The stewing time should be no less than 4 hours. During the stewing process, add hot water to keep the water level basically stable. S105, add beef and continue to simmer; after the beef bones have been stewed for 4 hours, add the chopped beef into the soup and continue to simmer over low heat; stew for another 2-3 hours after adding the beef, until the beef becomes soft and can be easily inserted with chopsticks; S106, seasoning; add 19 grams of salt, stirring while adding; then add 7 grams of monosodium glutamate and 10 grams of chicken powder, stirring evenly; S107, concentrating the soup; after seasoning, turn the heat to medium, continue heating, keep the soup in a boiling state, and concentrate it, stirring it continuously during the concentration process, and stop concentrating when the soup is reduced to one third to one fourth of the original amount; S108 filtration and packaging: prepare a fine filter or filter, filter the boiled and concentrated soup through the filter into a clean container, remove bones, meat residues, spice residues and impurities in the soup, and when the soup is cooled to 50-60°C, put it into a clean, high-temperature resistant food packaging bag and seal it to complete the production of the bone and meat concentrated soup bag.

9. The method for preparing the prepackaged Lanzhou beef noodle seasoning according to claim 8, characterized in that: The preparation method of the chili bag comprises: S201, stir-frying spices: pour rapeseed oil prepared according to the ratio into a pot, add star anise, cinnamon, bay leaves, prickly ash, grass fruit, and cumin prepared according to the ratio, stir-fry over low heat for 3-5 minutes, turn off the heat, remove the spice residue, and keep the oil with spice flavor in the pot; S202, making chili bags: grinding the dried chili prepared according to the ratio, putting the ground chili pieces into a heat-resistant container, adding the cooked sesame seeds, salt and sugar prepared according to the ratio, stirring evenly, heating the heated spice oil again to 180-200° C., first pouring one third of the hot oil into the chili pieces, stirring quickly with chopsticks, then pouring one third of the hot oil, continuing to stir, and finally pouring all the remaining hot oil, stirring thoroughly, so that the chili pieces and the hot oil are fully integrated, and setting aside to cool; S203, after being completely cooled, the chili bag is packed into a clean, dry, sealed food packaging bag and sealed to complete the production of the chili bag.

10. The method for preparing the prepackaged Lanzhou beef noodle seasoning according to claim 9, characterized in that: The method for making the vegetable bag comprises: S301, cleaning and pretreatment; White radish: Wash the surface dirt and impurities with running water, then peel the skin, cut the peeled white radish into 2-3 mm thick slices, and then cut into 2-3 cm long diamond-shaped pieces; Garlic sprouts: remove the roots of the garlic sprouts, peel off the outer old leaves, wash with clean water, shake off the surface moisture, and cut the washed garlic sprouts into small pieces of 1-2 cm long; Coriander: Remove the dirt and debris from the roots of coriander, remove the yellow leaves, wash with clean water, shake dry, and cut into 1-2 cm long segments, the same length as the garlic sprouts; S302, dehydration treatment; the cut white radish slices, garlic sprouts, and coriander segments are evenly spread on a tray, placed in a hot air drying device, and the temperature is set at 60-70° C. until the water content of the vegetables drops below 5%, reaching the dehydration standard; S303, mixing and packaging; putting the dehydrated vegetables into a clean, dry container, stirring them evenly, putting them into a clean, dry, sealed food packaging bag and sealing them to complete the production of the vegetable package.