Method for making instant Wowo noodle food (famous Shanxi dish)

Abstract

The invention provides a method for making instant Wowo noodle food (famous Shanxi dish). The method includes the following steps that 1, Wowo noodles are made, wherein formed Wowo noodles are selected, dried through steaming and bagged; 2, soup bases are prepared, wherein pork, shiitake mushrooms and chicken are cleaned for use, the cleaned pork is processed into rice-shaped meat granules, the meat granules are stir-fried in a pot in which vegetable oil is added, then taken out and placed in a soup pot, aniseed is added into the fried meat granules for blending, then the soaked shiitake mushrooms are placed for steam-cooking together, then aniseed blended in the meat granules is taken out for use, and the cleaned chicken is added into clean water for steam-cooking into chicken liquid; the made chicken liquid, the meat granules and the shiitake mushrooms are mixed evenly, and aniseed blending water, shiitake mushroom water, salt, sesame oil, green onions and garlic sprouts are added into a concentrating pan for concentration and then bagged; 3, the formula of auxiliary materials is composed of the noodles and dehydrated vegetables, the noodles and dehydrated vegetables are packed with plastic bags for making a soup for the Wowo noodle food; 4, the packed soup bags and the auxiliary material bags are added into plastic bags for UV sterilization. The instant Wowo noodle food has the advantages of being popular, portable and easy to eat.

Description

technical field [0001] The invention belongs to the technical field of pasta, and in particular relates to a method for making instant noodles. Background technique [0002] Wowo noodles was first created in the Daoguang period of the Qing Dynasty, with a history of more than 170 years. Wowo noodles were produced and evolved in this way, which can be said to be "leisure". At that time, there was a Hengsheng Restaurant in Yaoxian County. The master chef of the restaurant was Tian Fengke, who was a well-known cooking master. One day, there were very few customers in the store, and Master Tian was free, so he used eggs to knead the noodles, rolled them into small noodles, and used chopsticks to push them out from the center of his fist one by one, pushing out one by one "mini noodles". "Wowotou, I squeezed all kinds of vegetables in the kitchen, made them into seasonings, and stewed them with the Wowotou noodles. After it was ready, it was taken out for diners to taste, whic...

AI Technical Summary

Problems solved by technology

This method makes Bangzhou Wowo noodles fresh. However, the commodity rate is extremely low, which is inconvenient. The cost is high, and customers can only eat it in Yaoxian canteens or restaurants.

Usually it is difficult to see, it cannot enter the family, it is not popular, and it is handcrafted, the art is backward, it is not convenient to carry, it is not a convenience food, it is difficult to form a scale, and it cannot meet the needs of consumers.

[0004] The future development trend of my country's food is to develop in the direction of high, new, different, nourishing, fresh and minced, that is, to develop multifunctional food with popular convenience. The traditional Yaozhou Wowo noodle canteen restaurant is unique and does not have popularization. Moreover, the micro-processing technology is complicated and inconvenient, and it is only a soup dish, which cannot become a convenience food for mass consumption, and the ingredients are not rich in nutrients, and the nourishing and health-care effects are low.

Images