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Raw cabbage shred soup noodles and production method thereof

A production method, technology of cabbage, applied in the food field, can solve problems such as negative effects on health, atherosclerosis, and arterial lumen stenosis

Pending Publication Date: 2020-07-10
谢纪敏
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In addition, according to the current popular science knowledge, some traditional noodles use heavy oil (too much spicy oil or animal oil) to achieve a strong taste and salty taste, but the daily intake of fat and edible oil for the human body is 60 grams and 90 grams is better for men, and animal oil is saturated fatty acid, which can easily cause symptoms such as coronary heart disease and high blood pressure. The left and right are the best (calculated as three meals a day), and frequent consumption of salty and heavy oily foods can cause secondary narrowing of the arterial lumen, form atherosclerosis, increase the risk of coronary heart disease, and make the body prone to obesity , causing high blood sugar, high blood lipids, high blood pressure, etc., leading to cerebrovascular hemorrhage or cerebral infarction and other clinical symptoms such as hemiplegia
Therefore, frequent consumption of some traditional noodles with heavy oil and heavy taste will have a negative effect on health.

Method used

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  • Raw cabbage shred soup noodles and production method thereof
  • Raw cabbage shred soup noodles and production method thereof
  • Raw cabbage shred soup noodles and production method thereof

Examples

Experimental program
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Effect test

preparation example Construction

[0045] The preparation method of pork bone native chicken soup of the present invention is preferably specifically:

[0046] a) Put 9-11 parts by mass of pork bone, 3-5 parts by mass of local chicken nuggets, 0.09-0.11 part by mass of sliced ​​ginger, and 0.09-0.11 part by mass of cooking wine, boil them in boiling water, pick them up for later use, and obtain fishy Pork bones and chicken nuggets after removing the fishy smell;

[0047] b) Pork bones after deodorization, local chicken nuggets after deodorization, 0.24 to 0.26 parts by mass of sliced ​​onions, 0.19 to 0.21 parts by mass of sliced ​​ginger, 0.19 to 0.21 parts by mass of dried medlar, and 0.14 to 0.21 parts by mass of dried astragalus 0.16 parts by mass, 0.09-0.11 parts by mass of dried cinnamon bark, 0.19-0.21 parts by mass of dried kelp, and 0.49-0.51 parts by mass of bonito powder, boiled and boiled for 10-12 hours to obtain pork bone chicken soup.

[0048] First, prepare a medium-sized soup pot that can put ...

Embodiment 1

[0132] The specific steps to make the base soup are as follows:

[0133] The base soup is composed of No. 1 soup (pork bone chicken soup), No. 2 soup (mutton soup), No. 3 soup (crucian carp soup), and No. 4 soup (Luo Han Guo soup).

[0134] The specific steps for making No. 1 soup (pork bone chicken soup):

[0135] To remove fishy smell: Prepare a medium-sized soup pot that can put 14 kg of meat, put it in pure water and boil it, then put 9-11 kg of pork ribs in the market, 3-5 kg ​​of chicken nuggets, 0.09-0.11 kg of sliced ​​ginger, cooking wine Put 0.09-0.11 kg in boiling water, and immediately pick up all of them for later use after boiling;

[0136] Soup: Prepare a soup pot with a diameter of 50 cm and a depth of 70 cm, put 60 liters of pure water at room temperature, and at the same time put in pork ribs, chicken nuggets, 0.24-0.26 kg of sliced ​​onions, and 0.19-0.21 kg of sliced ​​ginger 0.19-0.21 kg of dried medlar, 0.14-0.16 kg of dried astragalus, 0.09-0.11 kg of ...

Embodiment 2

[0151] The bottom soup, noodle soup and the final overall nutritional content of the raw cabbage shredded cabbage noodle soup in Example 1 of the present invention are measured, and the result is:

[0152]In the soup base: 1. Protein - 2494 grams; 2. Retinol - 5.23 mg; 3. Thiamine - 85.6 mg; 4. Riboflavin - 22.8 mg; 5. Niacin - 786 mg 6. Vitamin E - 105.8 mg; 7. Sodium - 11431 mg; 8. Calcium - 11819.9 mg; 9. Iron - 425.3 mg; 10. Potassium - 3662.9 mg; 11. Magnesium - 1820 mg; 12. Phosphorus - 860 mg; 13. Zinc - 226.3 mg; 14. Copper - 5.6 mg; 15. Selenium - 0.75 mg; 16. Manganese - 1.2 mg; 17. Vitamin A - 160 micrograms; 18 1. Glutamic acid - 21.6 mg; 19. Aspartic acid - 18.8 mg; 20. Valine - 10.4 mg; 21. Alanine - 10 mg; 22. Leucine - 10.4 mg.

[0153] The total base soup of the big pot can be divided into 100 bowls of soup, and the theoretical value of the average nutritional content of a bowl of soup is:

[0154] In the average total: 1. Protein - 24.94 grams; 2. Retinol -...

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Abstract

The invention provides a production method of raw cabbage (Brassica oleracea var. capitata) shred soup noodles based on nutrition. The production method comprises the steps of: preparing primary soup,wherein the primary soup comprises pork bone and native chicken soup, mutton soup, crucian carp soup and fructus momordicae soup; shredding raw cabbage to obtain raw cabbage shreds; mixing the primary soup, Chinese prickly ash powder, chilli powder, salt, lard oil, sesame oil and onion shreds and carrying out boiling and heat preservation to obtain bowl soup; and after well cooling raw peach gumnoodles, mixing the noodles with the bowl soup, placing 6 to 8 cooked nori flakes on the noodles, and stacking the raw cabbage shreds to form a hill shape on the noodles so as to obtain the cabbage shred soup noodles. According to the invention, the primary soup is full of nutriments, high in deliciousness degree and good in taste; the raw noodles prepared from peach gum is more chewy and al dentewhen being cooked; the noodles in the soup are not liable to be mushy and are rich in peach gum nutriments; and the raw cabbage shreds make the soup noodles tasty and refreshing and has the significances of cleansing intestines and stomach, detoxicating, preventing the cardiovascular disease, regulating blood glucose and the like for human bodies. The soup noodles with low cost and rich nutriments have high application value.

Description

technical field [0001] The invention relates to the field of food technology, in particular to a production process and seasoning formula of raw cabbage and shredded cabbage noodle soup, noodle making, and characteristics of the structure and combination of noodle soup. Background technique [0002] According to archaeological findings, the history of eating noodles in China has a history of 4,000 years, and in the list of national intangible cultural heritage announced by the State Council, there are 30 items of food and cooking released in 2008, and noodles account for 14 of them. , as far as the special noodle making skills that are spread today, Shanxi knife-sliced ​​noodles, Beijing fried noodles, Guizhou sausage noodles, Guangxi hot and sour noodles, Fujian tofu noodles, Sichuan Dandan noodles, Qishan simmered noodles, Wuhan hot and dry noodles, Huizhou butterfly noodles Noodles, Yanbian Korean Cold Noodles, Yibin Burning Noodles, Zhangzhou Noodles, Beef Noodles in Cle...

Claims

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Application Information

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IPC IPC(8): A23L7/109A23L23/00A23L33/00A23L19/00
CPCA23L7/109A23L23/00A23L33/00A23L19/03A23V2002/00A23V2200/32A23V2200/30A23V2200/308A23V2200/326A23V2200/328
Inventor 谢纪敏
Owner 谢纪敏
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