Beef noodle in stone pot

A beef noodle, stone pot technique, applied to beef noodle. It can solve the problems of single nutritional structure, poor taste, and insufficiency, and achieve the effects of enriching nutrients, enhancing immunity, and balancing nutrient absorption.

Inactive Publication Date: 2014-12-03
BEIDAHUANG FENGYUAN GRP +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Most of the existing noodles have a single nutritional structure and poor taste, which cannot meet the nutritional needs of people living in a modern fast-paced life.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0010] In this embodiment, the stone pot beef noodles are composed of dried noodles, sauce packs and powder packs. In terms of mass ratio, the sauce packs are composed of 40.2% palm oil, 12.7% butter, 8.5% beef, 8.5% onion, 4.2% ginger, 2.1% garlic, and 2.1% star anise. Powder 0.5, cinnamon powder 0.2, medium spicy flakes 1.1, salt 6.4, monosodium glutamate 2.1, beef extract 6.4, soy sauce 2.6, glucose 2.1, cooking wine 2.1, capsicum red pigment 0.02, beef essence 0.1-1; Salt 41, monosodium glutamate 10.5, sugar 4.2, I+G 1.3, yeast powder 4.2, hydrolyzed vegetable protein powder 4.2, garlic powder 1.3, ginger powder 1.1, black pepper powder 0.8, guar gum 1.6, creamer 6.3, soybean protein powder 2.1 , caramel pigment 0.3, beef powder 10.5, milk powder 5.1, star anise powder 0.5, cinnamon powder 0.2, turmeric powder 0.3, spicy powder 0.8, cheese powder 1.1, ethyl maltol 0.2, scallop 0.2, wolfberry 2.1, flavor enhancer 0.1, the mass ratio of dried noodles, sauce packets and powde...

Embodiment 2

[0012] In this embodiment, the stone pot beef noodles are composed of dried noodles, sauce packets and powder packets. In terms of mass ratio, the sauce packets are composed of 36.5% palm oil, 11.3% butter, 7.2% beef, 7.3% onion, 3.4% ginger, 1.3% garlic, and 1.3% star anise. Powder 0.2, cinnamon powder 0.5, medium spicy flakes 0.7, salt 5.2, monosodium glutamate 1.2, beef extract 5.2, soy sauce 1.2, glucose 1.2, cooking wine 1.3, capsicum red pigment 0.03, beef essence 0.5; the powder bag is made of salt 38 , monosodium glutamate 7, sugar 3.3, I+G 0.6, yeast powder 3.2, hydrolyzed vegetable protein powder 3.5, garlic powder 0.6, ginger powder 0.6, black pepper powder 0.5, guar gum 0.8, creamer 5.2, soybean protein powder 1.3, coke Sugar pigment 0.2, beef powder 9.2, milk powder 4.2, star anise powder 0.2, cinnamon powder 0.5, turmeric powder 0.1, spicy powder 0.2, cheese powder 0.7, ethyl maltol 0.5, scallop 0.5, wolfberry 1.4, flavor enhancer 0.3 The mass ratio of dried nood...

Embodiment 3

[0014] In this embodiment, the stone pot beef noodles are composed of dried noodles, sauce packets and powder packets. In terms of mass ratio, the sauce packets are composed of palm oil 35-45, butter 11-13, beef 7-9, onion 7-9 , ginger 3-5, garlic 1-3, star anise powder 0.1-1, cinnamon powder 0.1-1, medium spicy slices 0.5-1.5, salt 5-7, monosodium glutamate 1-3, beef extract 5-7, soy sauce 1- 3. Glucose 1-3, cooking wine 1-3, capsanthin 0.001-0.005, beef essence 0.1-1; the powder bag is made of salt 44, monosodium glutamate 14.5, sugar 4.8, I+G 1.8, yeast powder 4.9, Hydrolyzed vegetable protein powder 4.8, garlic powder 1.0, ginger powder 1.4, black pepper powder 1.3, guar gum 1.2, creamer 6.8, soybean protein powder 2.8, caramel color 0.4, beef powder 10.0, milk powder 5.8, star anise powder 0.8, cinnamon 0.8 turmeric powder, 0.5 turmeric powder, 0.5 hot pepper powder, 1.4 cheese powder, 0.8 ethyl maltol, 0.7 scallops, 2.8 wolfberry, and 0.4 flavor enhancer. The mass ratio ...

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PUM

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Abstract

The invention discloses beef noodle in a stone pot. The beef noodle is composed of fine dried noodles, a sauce bag and a seasoning powder bag, wherein the sauce bag is prepared from palm oil, beef fat, beef, onion, ginger, garlic, star aniseed powder, cinnamon powder, medium chili flake, salt, monosodium glutamate, extract beef cream, soy sauce, glucose, cooking wine, paprika red pigment and beef flavor; the seasoning powder bag is prepared from salt, monosodium glutamate, sugar, I+G, yeast powder, hydrolyzed vegetable protein, garlic powder, ginger powder, black pepper powder, guar gum, creamer, soybean protein powder, caramel pigment, beef powder, powdered milk, star aniseed powder, cinnamon powder, curcuma powder, highly-hot chili powder, cheese powder, ethyl maltol, disodium succinate, medlar and a flavour enhancer. The beef noodle in the stone pot has the advantages of special taste, rich nutrition, convenience in eating, and reasonable and scientific formula, has the efficacies of enhancing the immunity and balancing the absorption of nutrients, is a good nutrition food and has a wide market prospect.

Description

technical field [0001] The invention belongs to the technical field of food processing and relates to beef noodles. Background technique [0002] In recent years, with the rapid development of the national economy and the accelerated pace of people's life, corresponding fast food and convenience food have developed rapidly. And with the improvement of living standards, people's requirements for the quality of life have also changed from being full to eating well, to having local flavor characteristics, and the concept of meals has also undergone a fundamental change. [0003] Noodles are common food in people's daily life. They are convenient to eat and have high nutritional value. They have always been favored by people. Most of the existing noodles have a single nutritional structure and poor taste, which cannot meet the nutritional needs of people living in a modern fast-paced life. Contents of the invention [0004] The purpose of the invention is to provide stone po...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/22A23L1/24A23L1/16A23L27/00A23L7/109A23L27/60
CPCA23L27/60A23L7/109A23L27/00
Inventor 韩玉玺侯福仁贾玉芹全丽华李振生
Owner BEIDAHUANG FENGYUAN GRP
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