CN101991048A - Noodle soup formula and making process - Google Patents
Noodle soup formula and making process Download PDFInfo
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- CN101991048A CN101991048A CN2009101630483A CN200910163048A CN101991048A CN 101991048 A CN101991048 A CN 101991048A CN 2009101630483 A CN2009101630483 A CN 2009101630483A CN 200910163048 A CN200910163048 A CN 200910163048A CN 101991048 A CN101991048 A CN 101991048A
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Abstract
The invention relates to the technical field of making of noodle soup, in particular to a noodle soup formula and a making process. The formula comprises the following components in proportion by weight: 100g of raw Italian shaped noodle, 10-20g of compound soup base, 5-10g of spicy and hot base, 5-10g of soup raw material, 5-10g of spring onion, 8-10g of ginger, 1-3g of vinegar, 4-6g of chilli oil, 1-3g of white pepper, 5-6g of oyster sauce, 2-5g of table salt, 2-3g of monosodium glutamate, 1-3g of sesame, 2-3g of light soy sauce, 30-50g of broccoli, 20-30g of purple head cabbage and 200-300g of purified water. The preparation process comprises the following steps of: decocting the raw and auxiliary materials to prepare soup; hot boiling; and boiling on a special noodle boiling furnace. The noodle soup has the advantages of delicious taste, no greasiness, full chewing feel, fragrant, hot, spicy, fresh and refreshing tastes and endless aftertaste.
Description
Technical field
The present invention relates to a kind of manufacture technology field of noodle soup, relate in particular to a kind of prescription and preparation method of noodle soup.
Background technology
Noodles are one of China's grain and food, and are with a long history, widely distributed, and the noodles cookings is simple, and the wheaten food of band soup is a lot of on the existing market, and as clear soup face, chicken noodle soup, bone noodle soup, these faces all are that to select the Chinese style noodles for use be that main food materials are made.And pasta (powder) food is also a lot, mostly adopts noodles served with soy sauce, sesame butter, etc., baked of fried flour,, roasting face, and mostly adopting is the western-style food manufacture craft.The raw material Du Lan wheat of pasta (powder) has characteristics such as high density, high protein, high muscle degree, it is yellow that its face of making (powder) entire body is, anti-ly boil, mouthfeel is good, be that Chinese are the most acceptant, most popular in numerous western-style food kinds, the pasta that western-style food technology is made is stung the somewhat hard state of sensation, the western-style food tartar sauce is because of the difference of people's eating habit, most people's incompatibility, the wheaten food of making of the pasta food materials on the market becomes more and more popular, but this wheaten food still belongs to the western-style food formula, and difficulty is stepped on the dining table of Chinese restaurant.For the Chinese that the Chinese style noodle soup had been eaten soup, had been accustomed to the love of having dinner, Western-style pasta is mostly eaten uncomfortable, trace it to its cause, be when making the Chinese style noodle soup with pasta (powder), select at soup stock preparation, condiment, boil and accomplish the bright fragrance of soup juice U.S. on the ironing process, face (powder) color and luster is gentle as beautiful, and the strength road is pure, taste perfume (or spice), pepperyly, numb, bright, refreshing allow the people enjoy endless aftertastes, the mouthfeel that meets Chinese meal fully is not easy very much.
Summary of the invention
The wheaten food core of making of the pasta food materials is hard, mouthfeel is poor in order to solve, the difficult problem that adapts to the people's that has lunch eating habit, the object of the present invention is to provide a kind of delicate fragrance good to eat, mouthfeel uniqueness, the prescription and the manufacture craft of making simple noodle soup.
To achieve these goals, the technical solution adopted in the present invention is: a kind of prescription of noodle soup and manufacture craft thereof, get the raw and auxiliary material of following weight ratio: give birth to Italy abnormity (butterfly, spiral, inclined tube, letter, moulding such as animal) face (powder) 100 grams, compound soup stock (pig bone plain soup material, compound bone soup stock, old duck thick soup material, stripped tuna thick soup material) 10-20 gram, spicy bed material (30 jin in butter, 10 jin in glutinous rice cake capsicum, 3 jin of bean pastes, 2 jin of old gingers, 2 jin of liquor, anistree, cassia bark, cloves, the spirit grass, Amomum cardamomum, each 3 liang of fennel seeds, the mountain naphthalene, tsaoko, each 2 liang of making of fructus amomi form) the 5-10 gram, soup stock raw material (0.5 jin of bed material, 4 jin of old oil, chickens' extract 100 grams, chilli 50 grams, Chinese prickly ash 50 grams, 2.4 jin of white sauce soup stocks, fermented glutinour rice 50 restraints form) the 5-10 gram, green onion 5-10 gram, ginger 8-10 gram, vinegar 1-3 gram, chilli oil 4-6 gram, white pepper 1-3 gram, oyster sauce 5-6 gram, salt 2-5 gram, monosodium glutamate 2-3 gram, chilli oil 4-6 gram, sesame 1-3 gram, light soy sauce 2-3 gram, broccoli 30-50 gram, purple wild cabbage 20-30 gram, pure water 200-300 gram, with above-mentioned raw and auxiliary material through infusion system material soup, scald and boil, noodle cooking stove boiling in special use forms.
The invention has the beneficial effects as follows: the bright fragrance of noodle soup soup juice U.S., the dense white and non-greasy of prescription for a medical decoction, face (powder) color and luster of moulding such as the butterfly that Italy Du Lan wheat flour is made, spiral, inclined tube, letter, animal is gentle as beautiful, the strength road is pure, broccoli is green as emerald, taste perfume (or spice), peppery, numb, bright, refreshing allows the people enjoy endless aftertastes.
The specific embodiment
Below in conjunction with embodiment the present invention is further described, following embodiment is not as a limitation of the invention.
Embodiment 1:
A kind of prescription of noodle soup and manufacture craft, preparation method is as follows: 1, above-mentioned Italy's abnormity (moulding such as butterfly, spiral, inclined tube, letter, the animal) face (powder) of giving birth to is boiled in the boiling water of saliferous and boiled 6 minutes, pick up put in the cold water standby; 2, above-mentioned spicy bed material being put into the pot of stewing soup together boiled 5 hours; 3, above-mentioned soup stock raw material being put into the pot of stewing soup together boiled 1.5 hours; 4, above-mentioned compound soup stock is added water boil; 5, above-mentioned soup stock raw material boiled, add successively and boil standby Italian shaped face, broccoli, purple wild cabbage and boiled 1.5 minutes; 6, Italian shaped face, broccoli, the purple wild cabbage that will boil 1.5 minutes contains that to mix with the compound soup stock of finished product, spicy bed material and above-mentioned other condiment in the bowl be edible.
Embodiment 2:
A kind of prescription of noodle soup and manufacture craft, another kind of preparation method is as follows:
1, gets living Italy abnormity (moulding such as butterfly, spiral, inclined tube, letter, animal) face (powder) 100 grams, boiled in the saliferous boiling water 6 minutes; 2, getting compound soup stock 15 grams adds pure water 250 grams and boils; 3, getting spicy bed material (3 jin of bean pastes, 2 jin of old gingers, 2 jin of liquor, anise, cassia bark, cloves, spirit grass, Amomum cardamomum, each 3 liang of fennel seeds, mountain naphthalene, tsaoko, each 2 liang of making of fructus amomi form for 30 jin in butter, 10 jin in glutinous rice cake capsicum) 8 restrains; 4, soup stock raw material (0.5 jin of bed material, 4 jin of old oil, chickens' extract 100 grams, chilli 50 grams, Chinese prickly ash 50 grams, 2.4 jin of white sauce soup stocks, fermented glutinour rice 50 restrain form) 8 restrains; 5, getting green onion 8 gram, ginger 9 grams, vinegar 2 grams, chilli oil 5 grams, white pepper 2 grams, oyster sauce 5 grams, salt 3 grams, monosodium glutamate 3 grams, chilli oil 5 grams, sesame 2 grams, light soy sauce 2 grams puts into cooked Italian shaped face, broccoli, the purple wild cabbage that is contained in bowl and mixes.
Claims (2)
1. the prescription of noodle soup and manufacture craft thereof, its prescription is: give birth to Italian shaped face 100 grams, compound soup stock 10-20 gram, spicy bed material 5-10 gram, soup stock raw material 5-10 gram, green onion 5-10 gram, ginger 8-10 gram, vinegar 1-3 gram, chilli oil 4-6 gram, white pepper 1-3 gram, oyster sauce 5-6 gram, salt 2-5 gram, monosodium glutamate 2-3 gram, chilli oil 4-6 gram, sesame 1-3 gram, light soy sauce 2-3 gram, broccoli 30-50 gram, purple wild cabbage 20-30 gram, pure water 200-300 gram.
2. the prescription of a kind of noodle soup according to claim 1 and manufacture craft, its technological process is: with raw and auxiliary material through infusion system material soup, scald and boil, form in the noodle cooking stove boiling of special use.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009101630483A CN101991048A (en) | 2009-08-21 | 2009-08-21 | Noodle soup formula and making process |
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| Application Number | Priority Date | Filing Date | Title |
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| CN2009101630483A CN101991048A (en) | 2009-08-21 | 2009-08-21 | Noodle soup formula and making process |
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| CN101991048A true CN101991048A (en) | 2011-03-30 |
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| CN2009101630483A Pending CN101991048A (en) | 2009-08-21 | 2009-08-21 | Noodle soup formula and making process |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102960669A (en) * | 2012-12-03 | 2013-03-13 | 兰州玉兰味精清真食品有限公司 | Lanzhou stretched noodles soup blend and preparation method thereof |
| CN103027305A (en) * | 2013-01-18 | 2013-04-10 | 贵州大学 | Nourishing mutton product and preparation technology thereof |
| CN103039850A (en) * | 2012-12-23 | 2013-04-17 | 德州久源发泡水泥工程有限公司 | Cooking method of coarse grain health-preserving soup noodles |
| CN104000090A (en) * | 2013-02-25 | 2014-08-27 | 杨晓虹 | Making method of ginger shallot noodles |
| CN104799184A (en) * | 2015-03-24 | 2015-07-29 | 李杰传 | Production method of orzo |
-
2009
- 2009-08-21 CN CN2009101630483A patent/CN101991048A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102960669A (en) * | 2012-12-03 | 2013-03-13 | 兰州玉兰味精清真食品有限公司 | Lanzhou stretched noodles soup blend and preparation method thereof |
| CN103039850A (en) * | 2012-12-23 | 2013-04-17 | 德州久源发泡水泥工程有限公司 | Cooking method of coarse grain health-preserving soup noodles |
| CN103027305A (en) * | 2013-01-18 | 2013-04-10 | 贵州大学 | Nourishing mutton product and preparation technology thereof |
| CN104000090A (en) * | 2013-02-25 | 2014-08-27 | 杨晓虹 | Making method of ginger shallot noodles |
| CN104799184A (en) * | 2015-03-24 | 2015-07-29 | 李杰传 | Production method of orzo |
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Application publication date: 20110330 |