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Soup base for spicy potato noodles and preparation method of soup base

A technology of potato flour and bottom material, which is applied in the food field, can solve the problems of "easy to get angry, troublesome, and inability to prepare complete condiments, etc., and achieve the effects of reducing symptoms of getting angry, broadening the market prospect, and reducing complicated steps.

Inactive Publication Date: 2018-11-02
洛阳锅底香集团有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, when cooking spicy potato noodles at home, the preparation of the base material is complicated and cumbersome, and ordinary families generally cannot prepare complete condiments, and cannot easily enjoy this authentic spicy potato noodles. At the same time, spicy potato noodles are easy to "get angry" after eating, that is Symptoms such as dry mouth, bad breath, bleeding gums, intestinal dryness, constipation, sore throat, and cough

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] A spicy potato powder base material, comprising the following raw materials in parts by weight: 12 parts of vegetable oil, 2 parts of ginger, 1 part of green onion, 0.5 part of monosodium glutamate, 0.5 part of sodium benzoate, 3 parts of edible salt, 3 parts of Chaotian pepper, 2 parts of Chinese prickly ash, 2 parts of dry red pepper, 4 parts of Yongchuan tempeh, 4 parts of lettuce, 4 parts of wolfberry, 2 parts of mint, 7 parts of malt, 0.05 part of grass fruit, 0.2 part of anise, 0.1 part of bay leaf, and 0.2 part of cinnamon. Wherein, the vegetable oil is primary rapeseed oil.

[0030] In the present embodiment, the preparation method of the spicy potato base material, the steps are as follows:

[0031] 1) Remove impurities and clean the raw materials in required parts by weight, weigh ginger and green onion and use a φ5mm sieve to pulverize them and mix them to obtain mixture A, which is set aside;

[0032] 2) Yongchuan fermented soya bean, lettuce, wolfberry, mi...

Embodiment 2

[0036] A spicy potato powder base material, comprising the following raw materials in parts by weight: 54 parts of vegetable oil, 8 parts of ginger, 6 parts of green onion, 2 parts of monosodium glutamate, 2 parts of sodium benzoate, 11 parts of edible salt, 11 parts of Chaotian pepper, 8 parts of Chinese prickly ash, 8 parts of dry red pepper, 15 parts of Yongchuan tempeh, 17 parts of lettuce, 15 parts of wolfberry, 8 parts of mint, 27 parts of malt, 0.2 part of grass fruit, 0.8 part of anise, 0.4 part of bay leaf, and 1 part of cinnamon. Wherein, the vegetable oil is primary rapeseed oil.

[0037] In the present embodiment, the preparation method of the spicy potato base material, the steps are as follows:

[0038] 1) Remove impurities and clean the raw materials in required parts by weight, weigh ginger and green onion and use a φ5mm sieve to pulverize them and mix them to obtain mixture A, which is set aside;

[0039] 2) Yongchuan fermented soya bean, lettuce, wolfberry, ...

Embodiment 3

[0043]A spicy potato powder base material, comprising the following raw materials in parts by weight: 36 parts of vegetable oil, 4.8 parts of ginger, 3.6 parts of green onion, 1.2 parts of monosodium glutamate, 1.2 parts of sodium benzoate, 7.2 parts of edible salt, 7.2 parts of Chaotian pepper, 4.8 parts of Chinese prickly ash, 4.8 parts of dry red pepper, 9.6 parts of Yongchuan tempeh, 10.8 parts of lettuce, 9.6 parts of wolfberry, 4.8 parts of mint, 18 parts of malt, 0.12 parts of grass fruit, 0.48 parts of anise, 0.24 parts of bay leaves, and 0.6 parts of cinnamon. Wherein, the vegetable oil is primary rapeseed oil.

[0044] In the present embodiment, the preparation method of the spicy potato base material, the steps are as follows:

[0045] 1) Remove impurities and clean the raw materials in required parts by weight, weigh ginger and green onion and use a φ5mm sieve to pulverize them and mix them to obtain mixture A, which is set aside;

[0046] 2) Yongchuan fermented s...

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PUM

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Abstract

The invention discloses a soup base for spicy potato noodles. The soup base comprises the following raw materials: vegetable oil, ginger, scallion, monosodium glutamate, sodium benzoate, edible salt,pod peppers, Chinese prickly ash, dried red chilies, Yongchuan fermented soybeans, lettuce, Chinese wolfberries, mint, malt, tsaoko amomum fruits, star anise, myrcia and cassia bark. The invention also discloses a preparation method of the soup base for spicy potato noodles. The soup base for spicy potato noodles prepared by the method can be directly used for cooking spicy potato noodles, is convenient and quick, can enable people to enjoy a spicy taste, also can reduce the symptoms of excessive internal heat after being eaten, and has a wide market prospect.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a spicy potato powder base and a preparation method thereof. Background technique [0002] The nutritional value of potatoes is very high. Potatoes contain starch, protein, fat, sugar, 21 kinds of amino acids necessary for the human body, vitamins B1, B2, B6 and carotene, cellulose, calcium, phosphorus, iron, potassium, sodium , iodine, magnesium and molybdenum, etc., are known as "perfect food" by nutritionists. [0003] Potato flour is a delicacy that uses potatoes as raw materials. Its production method is to extract the potato materials, beat the ingredients, knead the noodles, boil the water, and dry them in a cold bath. Finally, this famous traditional food is made. pasta. After cooking potato flour, it is bright in color, soft and trembling, smooth and refreshing. At the same time, potato flour is rich in various nutrients, including a kind of "chondroitin" nutrient, which ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/00A23L33/10
CPCA23L27/00A23L33/10A23V2002/00A23V2200/30
Inventor 朱心广魏金红
Owner 洛阳锅底香集团有限公司
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