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Condensed soup for sheep meat stewed noodles

A technology for concentrating soup and mutton, applied in the fields of application, food preparation, food science, etc., can solve the problems of different flavor and aroma of mutton noodle soup, consuming the energy of the chef, and long cooking time, so as to avoid the aroma and flavor. Loss, uniform state, stable quality effect

Active Publication Date: 2012-05-09
HENAN YONGDA MEIJI FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Its shortcoming is: the one, because operator is different, purchase raw material is different, and firepower intensity is different when boiling, causes the mutton stewed noodle soup flavor and aroma of boiling to be different; Partial energy; third, higher cost

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0010] Embodiment 1: a kind of concentrated mutton stewed noodle soup, boiled by the following raw materials, auxiliary materials, water and flavoring agent in parts by weight, wherein the main ingredients are: 30 parts of chicken bones, 60 parts of mutton bones, 3 parts of mutton, mutton 18 parts oil; accessories: 0.4 parts green onion, 2 parts ginger, 0.3 parts pepper, 0.3 parts pepper, 0.1 part pepper; seasonings: 6 parts MSG, 12 parts salt, 5 parts sugar, 0.5 parts fried shallot oil 0.5 part of pepper oil, 0.1 part of pure pork bone powder, 0.5 part of a mixture of sodium inosinate and sodium guanylate; 2000 parts of water.

[0011] The production steps are as follows: First, put the main ingredients into the high-pressure extraction tank according to the proportion, add water submerged in the main ingredients, open the heating valve, start the stirring device, soak the main ingredients in hot water at a temperature of 70°C for 10 minutes, and then drain Hot water, the...

Embodiment 2

[0012] Embodiment 2: a kind of concentrated mutton stewed noodle soup, boiled by the following raw materials, auxiliary materials, water and flavoring agent in parts by weight, wherein the main ingredients are: 40 parts of chicken bones, 50 parts of mutton bones, 8 parts of mutton, mutton 12 parts oil; auxiliary materials: 0.5 parts green onion, 1 part ginger, 0.5 parts Chinese prickly ash, 0.1 parts pepper, 0.2 parts pepper; 0.05 parts of pepper oil, 3 parts of pure pork bone powder, 0.2 parts of a mixture of sodium inosinate and sodium guanylate; 6000 parts of water.

[0013] The production steps are as follows: First, put the main ingredients into the high-pressure extraction tank according to the proportion, add water submerged in the main ingredients, open the heating valve, start the stirring device, soak the main ingredients in hot water at a temperature of 60°C for 20 minutes, and then drain Hot water, then put clean cold water and auxiliary materials again in proporti...

Embodiment 3

[0014] Embodiment 3: a kind of concentrated mutton stewed noodle soup, boiled by the following raw materials, auxiliary materials, water and flavoring agent in parts by weight, wherein the main ingredients are: 35 parts of chicken bones, 55 parts of mutton bones, 5 parts of mutton, mutton 15 parts oil; accessories: 0.5 parts green onion, 2 parts ginger, 0.3 parts Chinese prickly ash, 0.2 parts pepper, 0.12 parts pepper; 0.2 parts of pepper oil, 1 part of pure pork bone powder, 0.4 parts of a mixture of sodium inosinate and sodium guanylate, and 4000 parts of water.

[0015] The production steps are as follows: First, put the main ingredients into the high-pressure extraction tank according to the proportion, add water submerged in the main ingredients, open the heating valve, start the stirring device, and soak the main ingredients in hot water at a temperature of 60°C-70°C for 10-20 Minutes later, let off the hot water, then re-put in clean cold water and auxiliary materials ...

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Abstract

The invention relates to condensed soup for mutton stewed noodles, which is prepared from the following raw materials, auxiliary materials, water and flavoring agents through decoction in part by weight, wherein the main materials comprise 30-40 parts of chicken bone, 50-60 parts of sheep bone, 3-8 parts of sheep meat and 12-18 parts of sheep fat; the auxiliary materials comprise 0.4-0.5 part of green onion, 1-2 parts of ginger, 0.3-0.5 part of pepper, 0.1-0.3 part of chili and 0.1-0.2 part of black pepper; the flavoring agents comprise 3-6 parts of gourmet powder, 12-15 parts of table salt, 1-5 parts of white sugar, 0.5-1 part of fried onion oil, 0.05-0.5 part of pepper oil, 0.1-3 parts of pure pig bone powder, 0.2-0.5 part of mixture of sodium inosinate and sodium guanylate and 2000-6000 parts of water. The condensed soup produced by the invention has cheap and easily acquirable raw materials, is convenient for industrial production and can be produced in large scale.

Description

technical field [0001] The invention belongs to the field of food, in particular to a semi-finished meat product. Background technique [0002] At present, each catering chain enterprise adopts the control of the headquarters to send the core ingredients for stewed noodle soup to each franchise store. In each franchise store, they cook it in a large pot on the spot and prepare the mutton stewed noodle soup. market share. Its shortcoming is: the one, because operator is different, purchase raw material is different, and firepower intensity is different when boiling, causes the mutton stewed noodle soup flavor and aroma of boiling to be different; Part of the energy; the third is the higher cost. Contents of the invention [0003] The purpose of the present invention is to provide a concentrated mutton noodle soup and its preparation method, thereby solving the deficiencies in the background technology, and can be comparable to the existing high-grade mutton noodle soup. ...

Claims

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Application Information

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IPC IPC(8): A23L1/40A23L23/10
Inventor 王俊青
Owner HENAN YONGDA MEIJI FOOD CO LTD
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