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Sour, hot and flavorful soup base of minced noodles

A technology of simmered noodle sour and soup material, which is applied in the direction of food science, etc., can solve the problems of difficulty in mastering, big difference in taste of soup material, no standard, etc., and achieve the effect of ensuring quality stability, easy storage and convenient consumption

Inactive Publication Date: 2016-10-12
李伟
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In terms of the flavor of the whistle noodle, its main feature is the sour, spicy and fragrant soup. However, due to the complex production process of the hot and sour soup for the saozi noodle, it is not easy for ordinary people to master it, and different people make it. The taste of the soup varies greatly, there is no standard to follow, and the quality of the soup is not stable; there are also storage and transportation problems

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] The hot and sour hot and sour soup stock of saozi noodle of the present invention, comprises the raw material of following weight to make: seasoning sauce 0.55kg, seasoning powder 0.22kg, vinegar 22.5kg, salt 6.3kg, edible oil 4.4kg and chili powder 3.3kg; From the following cooking liquid: the cooking liquid is made of the following raw materials: 9 kg of water, 0.27 kg of Chinese prickly ash, 0.27 kg of star anise, 0.18 kg of cassia bark and 0.18 kg of cumin; 0.055kg, cumin powder 0.055kg, cinnamon powder 0.055kg and star anise powder 0.055kg are mixed. It also includes 1.1kg of ginger, 3.96kg of monosodium glutamate and 1.98kg of chicken essence. Edible oil is rapeseed oil.

[0024] The preparation method of above-mentioned saozi noodle hot and sour soup stock in the present invention is as follows:

[0025] (1) Divide the cooking liquid to obtain the required seasoning sauce: the preparation method of the cooking liquid is as follows: water, Chinese prickly ash, s...

Embodiment 2

[0029] The hot and sour soup of the present invention comprises the raw materials of following weight: seasoning sauce 0.5kg, seasoning powder 0.2kg, vinegar 25kg, salt 7kg, edible oil 4kg and chili powder 3kg; Described seasoning sauce is taken from as follows Cooking liquid: the cooking liquid is made of the following raw materials: 10 kg of water, 0.3 kg of pepper, 0.3 kg of star anise, 0.2 kg of cinnamon and 0.2 kg of cumin; the seasoning powder consists of the following raw materials: 0.05 kg of pepper powder , cumin powder 0.05kg, cinnamon powder 0.05kg and star anise powder 0.05kg are mixed. It also includes 1kg of ginger, 3.6kg of monosodium glutamate and 1.8kg of chicken essence. Edible oil is rapeseed oil.

[0030] The preparation method of above-mentioned saozi noodle hot and sour soup stock in the present invention is as follows:

[0031] (1) Take the cooking liquid separately to obtain the required seasoning sauce: the preparation method of the cooking liquid is...

Embodiment 3

[0035] The preparation method of above-mentioned saozi noodle hot and sour soup stock in the present invention is as follows:

[0036] (1) Take the cooking liquid separately to obtain the required seasoning sauce: the preparation method of the cooking liquid is as follows: Weigh the following raw materials: water, Chinese prickly ash, star anise, cinnamon and cumin; boil the water, then add Chinese prickly ash, star anise, Cinnamon and cumin, boiled for 1 hour, filtered to get the filtrate;

[0037] (2) Preparation of seasoning powder: take the following raw materials: Zanthoxylum bungeanum, star anise, cinnamon and fennel, grind the pepper, star anise, cinnamon and cumin into powder, and mix well to get final product;

[0038] (3) Weigh edible oil, vinegar, ginger and edible salt, and heat the edible oil, then add vinegar, boil for 18min, add ginger, boil for 8min, then add edible salt and the step ( The seasoning sauce in 1), boil for 5 minutes, add chili powder and the sea...

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Abstract

The invention discloses a sour, hot and flavorful soup base of minced noodles. The soup base is prepared from the following raw materials in parts by weight: 0.45-0.55 part of sauce, 0.18-0.22 part of seasoning powder, 22.5-27.5 parts of vinegar, 6.3-7.7 parts of salt, 3.6-4.4 parts of edible oil and 2.7-3.3 parts of chili powder, wherein the source is taken from a boiling liquid prepared from the following raw materials in parts by weight: 9-11 parts of water, 0.27-0.33 part of Chinese prickly ash, 0.27-0.33 part of star anise, 0.18-0.22 part of cinnamon and 0.18-0.22 part of fennel; the seasoning powder is prepared from the following raw materials in parts by weight: 0.045-0.055 part of Chinese prickly ash powder, 0.045-0.055 part of fennel powder, 0.045-0.055 part of cinnamon powder and 0.045-0.055 part of star anise powder. The soup base also contains the following raw materials in parts by weight: 0.9-1.1 parts of fresh ginger, 3.24-3.96 parts of monosodium glutamate and 1.62-1.98 parts of essence of chicken. The sour, hot and flavorful soup base of minced noodles has aromatic flavor and stable quality and is simple in preparation method.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to hot and sour soup stock for glutinous rice noodles. Background technique [0002] Saozi noodles are a traditional characteristic noodle dish spread in the Guanzhong area of ​​Shaanxi. In particular, Qishan Zongzi noodles have a long history and are famous for being thin, tendon, light, fried, thin, thick, sour, spicy and fragrant. In terms of the flavor of the whistle noodle, its main feature is the sour, spicy and fragrant soup. However, due to the complex production process of the hot and sour soup for the saozi noodle, it is not easy for ordinary people to master it, and different people make it. The taste of the soup varies greatly, there is no standard to follow, and the quality of the soup made is unstable; at the same time, there are problems of storage and transportation. Contents of the invention [0003] The technical problem to be solved by the present inv...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/10
Inventor 李伟
Owner 李伟
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