CN103829301A - Preparation method of tomato egg noodles - Google Patents
Preparation method of tomato egg noodles Download PDFInfo
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- CN103829301A CN103829301A CN201410075841.9A CN201410075841A CN103829301A CN 103829301 A CN103829301 A CN 103829301A CN 201410075841 A CN201410075841 A CN 201410075841A CN 103829301 A CN103829301 A CN 103829301A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L35/00—Food or foodstuffs not provided for in groups A23L5/00 – A23L33/00; Preparation or treatment thereof
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Abstract
The invention belongs to the technical field of food processing methods and in particular relates to a preparation method of tomato egg noodles, which mainly solves the problems that the traditional noodle gravy is prepared for a long time and the requirement of office workers cannot be met. The technical scheme is as follows: the preparation method of tomato egg noodles comprises the following steps: firstly, cooking soup, namely, boiling big bones, chicken, water and spices in an interlayered pot for 4-6h for later use; secondly, preparing gravy, namely adding edible oil in the pot with the conventional method, adding spices in the edible oil, frying until fragrance is emitted, fishing out all spices, adding chopped green onions, garlic granules and ginger granules, adding eggs and frying into granules, then adding tomato granules and garlic granules, frying, adding soup, pasty tomato sauce, cooking wine and salt, adding starch with weight of one-tenth of weight of soup, and boiling for 0.5-1h to prepare fresh tomato egg gravy; and thirdly, bagging. The preparation method has the advantages of simplicity, nutrition, deliciousness and rapidness.
Description
Technical field
The invention belongs to method for making food technical field, be specifically related to a kind of preparation method of tomato egg halogen.
Background technology
Having a meal is the most basic demands of the mankind, due to economic fast development, technology progressive drives increasing substantially of living standards of the people, and that people start is more and more higher to the requirement of diet, become better and better, more and more convenient, simple, nutrition, delicious food, be fast current up-to-date diet theme.And relatively time-consuming of traditional flour halogen preparation method calls the turn the limited time at noon cannot make for working clan at all.
Summary of the invention
The problem that the present invention is long mainly for traditional flour halogen preparation time, can not meet working clan, provides a kind of easy to use, nutrition, delicious food, the preparation method of tomato egg halogen efficiently.
The technical scheme that the present invention takes is for achieving the above object:
A preparation method for tomato egg halogen, comprises the following steps:
(1) boil long-used soup: according to pig bone: chicken: water: the ratio that the weight ratio of spice is 15:4～6:40～60:1 get pig bone, chicken, water and spice put into the pot of sandwich boil 4～6 hours stand-by, wherein said spice comprises cassia bark, fennel seeds, spiceleaf, Chinese prickly ash and aniseed, described cassia bark: fennel seeds: spiceleaf: Chinese prickly ash: the weight ratio of aniseed is 2:0.8～1.2:0.8～1:0.3～0.5:0.3～0.5;
(2) brewed brine: according to conventional method in pot with edible oil, in edible oil, add spice, stir-fry after going out fragrance is pulled whole spices out, add again green onion grain, garlic grain and ginger grain, add egg to carry out stir-fry granulating, add subsequently tomato grain, garlic shoot grain continues stir-fry, add again long-used soup, pasty state catsup, cooking wine and salt, finally add the starch of long-used soup weight 1/10th to boil 0.5～1 hour, make fresh tomato egg halogen, the composition of wherein said spice and part by weight are: cassia bark: fennel seeds: spiceleaf: Chinese prickly ash: the weight ratio of aniseed is 2:0.8～1.2:0.8～1:0.3～0.5:0.3～0.5, described spice: the weight ratio of green onion grain, garlic grain and ginger grain is 1:2:2:1, in pasty state catsup, the weight ratio of water and catsup is 1:2, the egg granules of described stir-fry: the tomato grain of stir-fry: garlic shoot grain: long-used soup: pasty state catsup: cooking wine: the weight ratio of salt is: 30:40:10:20:10:1:3,
(3) pack: the fresh tomato egg halogen of making is poured in bottle placer material juice, by quantitatively packing sealing in time in high-temperature retort bag into, the fresh tomato egg halogen of the one-tenth bag of sealing mouthful is proceeded to and on conveyer, entered in instant freezer after 20～30 minutes, import regulation material window into and make tomato egg halogen.
The present invention's technique scheme of sampling, takes one to pack the tomato egg halogen of getting ready and in boiling water, heat 2 minutes while eating noodles, tear that to pour on the noodles that boil be edible.Therefore, compared with prior art, the present invention has simply, nutrition, delicious food, advantage efficiently.
The specific embodiment
Embodiment 1
A preparation method for tomato egg halogen, comprises the following steps:
(1) boil long-used soup: according to pig bone: chicken: water: the ratio that the weight ratio of spice is 15:4:40:1 get pig bone, chicken, water and spice put into the pot of sandwich boil 4 hours stand-by, wherein said spice comprises cassia bark, fennel seeds, spiceleaf, Chinese prickly ash and aniseed, described cassia bark: fennel seeds: spiceleaf: Chinese prickly ash: the weight ratio of aniseed is 2:0.8:0.8:0.3～0.5:0.3;
(2) brewed brine: according to conventional method in pot with edible oil, in edible oil, add spice, stir-fry after going out fragrance is pulled whole spices out, add again green onion grain, garlic grain and ginger grain, add egg to carry out stir-fry granulating, add subsequently tomato grain, garlic shoot grain continues stir-fry, add again long-used soup, pasty state catsup, cooking wine and salt, finally add the starch of long-used soup weight 1/10th to boil 0.5 hour, make fresh tomato egg halogen, the composition of wherein said spice and part by weight are: cassia bark: fennel seeds: spiceleaf: Chinese prickly ash: the weight ratio of aniseed is 2:0.8:0.8:0.3:0.3, described spice: the weight ratio of green onion grain, garlic grain and ginger grain is 1:2:2:1, in pasty state catsup, the weight ratio of water and catsup is 1:2, the egg granules of described stir-fry: the tomato grain of stir-fry: garlic shoot grain: long-used soup: pasty state catsup: cooking wine: the weight ratio of salt is: 30:40:10:20:10:1:3,
(3) pack: the fresh tomato egg halogen of making is poured in bottle placer material juice, by quantitatively packing sealing in time in high-temperature retort bag into, the fresh tomato egg halogen of the one-tenth bag of sealing mouthful is proceeded to and on conveyer, entered in instant freezer after 20 minutes, import regulation material window into and make tomato egg halogen.
Embodiment 2
A preparation method for tomato egg halogen, comprises the following steps:
(1) boil long-used soup: according to pig bone: chicken: water: the ratio that the weight ratio of spice is 15:5:50:1 get pig bone, chicken, water and spice put into the pot of sandwich boil 5 hours stand-by, wherein said spice comprises cassia bark, fennel seeds, spiceleaf, Chinese prickly ash and aniseed, described cassia bark: fennel seeds: spiceleaf: Chinese prickly ash: the weight ratio of aniseed is 2:1:0.9:0.4:0.4;
(2) brewed brine: according to conventional method in pot with edible oil, in edible oil, add spice, stir-fry after going out fragrance is pulled whole spices out, add again green onion grain, garlic grain and ginger grain, add egg to carry out stir-fry granulating, add subsequently tomato grain, garlic shoot grain continues stir-fry, add again long-used soup, pasty state catsup, cooking wine and salt, finally add the starch of long-used soup weight 1/10th to boil 1 hour, make fresh tomato egg halogen, the composition of wherein said spice and part by weight are: cassia bark: fennel seeds: spiceleaf: Chinese prickly ash: the weight ratio of aniseed is 2:1:0.9:0.4:0.4, described spice: the weight ratio of green onion grain, garlic grain and ginger grain is 1:2:2:1, in pasty state catsup, the weight ratio of water and catsup is 1:2, the egg granules of described stir-fry: the tomato grain of stir-fry: garlic shoot grain: long-used soup: pasty state catsup: cooking wine: the weight ratio of salt is: 30:40:10:20:10:1:3,
(3) pack: the fresh tomato egg halogen of making is poured in bottle placer material juice, by quantitatively packing sealing in time in high-temperature retort bag into, the fresh tomato egg halogen of the one-tenth bag of sealing mouthful is proceeded to and on conveyer, entered in instant freezer after 20～30 minutes, import regulation material window into and make tomato egg halogen.
Embodiment 3
A preparation method for tomato egg halogen, comprises the following steps:
(1) boil long-used soup: according to pig bone: chicken: water: the ratio that the weight ratio of spice is 15:6:60:1 get pig bone, chicken, water and spice put into the pot of sandwich boil 4～6 hours stand-by, wherein said spice comprises cassia bark, fennel seeds, spiceleaf, Chinese prickly ash and aniseed, described cassia bark: fennel seeds: spiceleaf: Chinese prickly ash: the weight ratio of aniseed is 2:1.2:1:0.5:0.5;
(2) brewed brine: according to conventional method in pot with edible oil, in edible oil, add spice, stir-fry after going out fragrance is pulled whole spices out, add again green onion grain, garlic grain and ginger grain, add egg to carry out stir-fry granulating, add subsequently tomato grain, garlic shoot grain continues stir-fry, add again long-used soup, pasty state catsup, cooking wine and salt, finally add the starch of long-used soup weight 1/10th to boil 1 hour, make fresh tomato egg halogen, the composition of wherein said spice and part by weight are: cassia bark: fennel seeds: spiceleaf: Chinese prickly ash: the weight ratio of aniseed is 2:1.2:1:0.5:0.5, described spice: the weight ratio of green onion grain, garlic grain and ginger grain is 1:2:2:1, in pasty state catsup, the weight ratio of water and catsup is 1:2, the egg granules of described stir-fry: the tomato grain of stir-fry: garlic shoot grain: long-used soup: pasty state catsup: cooking wine: the weight ratio of salt is: 30:40:10:20:10:1:3,
(3) pack: the fresh tomato egg halogen of making is poured in bottle placer material juice, by quantitatively packing sealing in time in high-temperature retort bag into, the fresh tomato egg halogen of the one-tenth bag of sealing mouthful is proceeded to and on conveyer, entered in instant freezer after 30 minutes, import regulation material window into and make tomato egg halogen.
Claims (1)
1. a preparation method for tomato egg halogen, is characterized in that comprising the following steps:
(1) boil long-used soup: according to pig bone: chicken: water: the ratio that the weight ratio of spice is 15:4～6:40～60:1 get pig bone, chicken, water and spice put into the pot of sandwich boil 4～6 hours stand-by, wherein said spice comprises cassia bark, fennel seeds, spiceleaf, Chinese prickly ash and aniseed, described cassia bark: fennel seeds: spiceleaf: Chinese prickly ash: the weight ratio of aniseed is 2:0.8～1.2:0.8～1:0.3～0.5:0.3～0.5;
(2) brewed brine: according to conventional method in pot with edible oil, in edible oil, add spice, stir-fry after going out fragrance is pulled whole spices out, add again green onion grain, garlic grain and ginger grain, add egg to carry out stir-fry granulating, add subsequently tomato grain, garlic shoot grain continues stir-fry, add again long-used soup, pasty state catsup, cooking wine and salt, finally add the starch of long-used soup weight 1/10th to boil 0.5～1 hour, make fresh tomato egg halogen, the composition of wherein said spice and part by weight are: cassia bark: fennel seeds: spiceleaf: Chinese prickly ash: the weight ratio of aniseed is 2:0.8～1.2:0.8～1:0.3～0.5:0.3～0.5, described spice: the weight ratio of green onion grain, garlic grain and ginger grain is 1:2:2:1, in pasty state catsup, the weight ratio of water and catsup is 1:2, the egg granules of described stir-fry: the tomato grain of stir-fry: garlic shoot grain: long-used soup: pasty state catsup: cooking wine: the weight ratio of salt is: 30:40:10:20:10:1:3,
(3) pack: the fresh tomato egg halogen of making is poured in bottle placer material juice, by quantitatively packing sealing in time in high-temperature retort bag into, the fresh tomato egg halogen of the one-tenth bag of sealing mouthful is proceeded to and on conveyer, entered in instant freezer after 20～30 minutes, import regulation material window into and make tomato egg halogen.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201410075841.9A CN103829301A (en) | 2014-03-04 | 2014-03-04 | Preparation method of tomato egg noodles |
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| CN201410075841.9A CN103829301A (en) | 2014-03-04 | 2014-03-04 | Preparation method of tomato egg noodles |
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| CN103829301A true CN103829301A (en) | 2014-06-04 |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104172010A (en) * | 2014-09-04 | 2014-12-03 | 长治市绿森食品有限公司 | Tomato and egg brine and preparation method thereof |
| CN104187480A (en) * | 2014-09-04 | 2014-12-10 | 长治市绿森食品有限公司 | Tomato and egg sauce and preparation method thereof |
| CN106490501A (en) * | 2016-10-10 | 2017-03-15 | 河北乐寿食品有限公司 | A kind of processing method of sauced duck meat |
| CN116711849A (en) * | 2023-05-23 | 2023-09-08 | 新疆新康农业发展有限公司 | Tomato gravy and preparation method thereof |
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| CN102871024A (en) * | 2012-09-22 | 2013-01-16 | 李盛泉 | Method for preparing baked braised noodles, braised rice and marinade |
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2014
- 2014-03-04 CN CN201410075841.9A patent/CN103829301A/en active Pending
Patent Citations (8)
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| CN101731684A (en) * | 2008-11-14 | 2010-06-16 | 陆伟 | Method for preparing three-fresh delicacy gravy soup |
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| CN102871024A (en) * | 2012-09-22 | 2013-01-16 | 李盛泉 | Method for preparing baked braised noodles, braised rice and marinade |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104172010A (en) * | 2014-09-04 | 2014-12-03 | 长治市绿森食品有限公司 | Tomato and egg brine and preparation method thereof |
| CN104187480A (en) * | 2014-09-04 | 2014-12-10 | 长治市绿森食品有限公司 | Tomato and egg sauce and preparation method thereof |
| CN106490501A (en) * | 2016-10-10 | 2017-03-15 | 河北乐寿食品有限公司 | A kind of processing method of sauced duck meat |
| CN116711849A (en) * | 2023-05-23 | 2023-09-08 | 新疆新康农业发展有限公司 | Tomato gravy and preparation method thereof |
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Application publication date: 20140604 |