CN104172050A - Beef noodle in stone pot - Google Patents

Beef noodle in stone pot Download PDF

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Publication number
CN104172050A
CN104172050A CN201410343495.8A CN201410343495A CN104172050A CN 104172050 A CN104172050 A CN 104172050A CN 201410343495 A CN201410343495 A CN 201410343495A CN 104172050 A CN104172050 A CN 104172050A
Authority
CN
China
Prior art keywords
powder
beef
bag
sauce
ginger
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
CN201410343495.8A
Other languages
Chinese (zh)
Inventor
韩玉玺
侯福仁
贾玉芹
全丽华
李振生
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
HEILONGJIANG BEIDAHUANG FENGWEI FOOD CO Ltd
BEIDAHUANG FENGYUAN GROUP CO LTD
Original Assignee
HEILONGJIANG BEIDAHUANG FENGWEI FOOD CO Ltd
BEIDAHUANG FENGYUAN GROUP CO LTD
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by HEILONGJIANG BEIDAHUANG FENGWEI FOOD CO Ltd, BEIDAHUANG FENGYUAN GROUP CO LTD filed Critical HEILONGJIANG BEIDAHUANG FENGWEI FOOD CO Ltd
Priority to CN201410343495.8A priority Critical patent/CN104172050A/en
Publication of CN104172050A publication Critical patent/CN104172050A/en
Pending legal-status Critical Current

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Classifications

    • 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/60—Salad dressings; Mayonnaise; Ketchup
    • 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • 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
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/109—Types of pasta, e.g. macaroni or noodles

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  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Seasonings (AREA)
  • Seeds, Soups, And Other Foods (AREA)

Abstract

The invention discloses beef noodle in a stone pot. The beef noodle is composed of fine dried noodles, a sauce bag and a seasoning powder bag, wherein the sauce bag is prepared from palm oil, beef fat, beef, onion, ginger, garlic, star aniseed powder, cinnamon powder, medium chili flake, salt, monosodium glutamate, extract beef cream, soy sauce, glucose, cooking wine, paprika red pigment and beef flavor; the seasoning powder bag is prepared from salt, monosodium glutamate, sugar, I+G, yeast powder, hydrolyzed vegetable protein, garlic powder, ginger powder, black pepper powder, guar gum, creamer, soybean protein powder, caramel pigment, beef powder, powdered milk, star aniseed powder, cinnamon powder, curcuma powder, highly-hot chili powder, cheese powder, ethyl maltol, disodium succinate, medlar and a flavour enhancer. The beef noodle in the stone pot has the advantages of special taste, rich nutrition, convenience in eating, and reasonable and scientific formula, has the efficacies of enhancing the immunity and balancing the absorption of nutrients, is a good nutrition food and has a wide market prospect.

Description

Stone pot beef noodle
Technical field
The invention belongs to food processing technology field, relate to a kind of beef noodle.
Background technology
In recent years, along with the fast development of national economy and fast food, the instant food fast development correspondingly of quickening day by day of people's rhythm of life.And along with growth in the living standard, people also eat by having enough to the requirement of quality of life, to having lacol flavor characteristic, also there is basic transformation in meals theory.
Noodles are the common food of people's daily life, and its instant, is of high nutritive value, and favored by people.Existing vermicelli mostly trophic structure are single, and mouthfeel is not good, can not meet the demand of people's desired nutritional composition of modern fast pace life.
Summary of the invention
The object of this invention is to provide a kind of instant, nutritious, mouthfeel is unique, the rational stone pot beef noodle of arranging in pairs or groups.
The object of the invention is to be achieved through the following technical solutions:
A kind of stone pot beef noodle, formed by vermicelli, sauce bag and powder bag, by quality ratio, described sauce bag by the oily 35-45 of palm fibre, butter 11-13, beef 7-9, onion 7-9, ginger 3-5, garlic 1-3, star aniseed powder 0.1-1, cinnamomi cortex pulveratus 0.1-1, in peppery 0.5-1.5, salt 5-7, monosodium glutamate 1-3, somatose cream 5-7, soy sauce 1-3, glucose 1-3, cooking wine 1-3, capsicum red pigment 0.01-0.05, beef flavor 0.1-1 make, described powder bag is by salt 35-45, monosodium glutamate 5-15, sugar 3-5, I+G 0.5-2, dusty yeast 3-5, hydrolytic plant protein powder 3-5, garlic powder 0.5-1.5, ginger powder 0.5-1.5, black pepper 0.5-1.5, guar gum 0.5-2, cream 5-7, soyabean protein powder 1-3, caramel colorant 0.1-0.5, powdered beef 9-11, milk powder 4-6, star aniseed powder 0.1-1, cinnamomi cortex pulveratus 0.1-1, curcuma powder 0.1-1, high peppery powder 0.1-1, cheese's powder 0.5-1.5, ethyl maltol 0.1-1, dried scallop powder 0.1-1, matrimony vine 1-3, flavour enhancer 0.1-0.5 makes, the mass ratio of vermicelli, sauce bag and powder bag is 120-160:10-20:5-15.
When edible, user can be according to individual taste, the appropriate sauce bag and the powder bag that are equipped with of adding in the time of boiling vermicelli, and method is simple, can, because different people makes taste difference, not be applicable to different age people taste.Stone pot beef noodle of the present invention has advantages of special taste, nutritious, instant, and scientific formulation is reasonable, has the effects such as the immunity of enhancing, balanced nutrients absorption, is a kind of well nutraceutical, has wide market prospects.
Detailed description of the invention
Below in conjunction with embodiment, technical scheme of the present invention is further described; but be not limited to this; every technical solution of the present invention is modified or is equal to replacement, and not departing from the spirit and scope of technical solution of the present invention, all should be encompassed in protection scope of the present invention.
Embodiment 1:
In the present embodiment, stone pot beef noodle is made up of vermicelli, sauce bag and powder bag, by quality ratio, described sauce bag by palm fibre oil 40.2, butter 12.7, beef 8.5, onion 8.5, ginger 4.2, garlic 2.1, star aniseed powder 0.5, cinnamomi cortex pulveratus 0.2, in peppery 1.1, salt 6.4, monosodium glutamate 2.1, somatose cream 6.4, soy sauce 2.6, glucose 2.1, cooking wine 2.1, capsicum red pigment 0.02, beef flavor 0.1-1 make; Described powder bag is made up of salt 41, monosodium glutamate 10.5, sugar 4.2, I+G 1.3, dusty yeast 4.2, hydrolytic plant protein powder 4.2, garlic powder 1.3, ginger powder 1.1, black pepper 0.8, guar gum 1.6, cream 6.3, soyabean protein powder 2.1, caramel colorant 0.3, powdered beef 10.5, milk powder 5.1, star aniseed powder 0.5, cinnamomi cortex pulveratus 0.2, curcuma powder 0.3, high peppery powder 0.8, cheese's powder 1.1, ethyl maltol 0.2, dried scallop powder 0.2, matrimony vine 2.1, flavour enhancer 0.1, and the mass ratio of vermicelli, sauce bag and powder bag is 140:15:10.
Embodiment 2:
In the present embodiment, stone pot beef noodle is made up of vermicelli, sauce bag and powder bag, by quality ratio, described sauce bag by palm fibre oil 36.5, butter 11.3, beef 7.2, onion 7.3, ginger 3.4, garlic 1.3, star aniseed powder 0.2, cinnamomi cortex pulveratus 0.5, in peppery 0.7, salt 5.2, monosodium glutamate 1.2, somatose cream 5.2, soy sauce 1.2, glucose 1.2, cooking wine 1.3, capsicum red pigment 0.03, beef flavor 0.5 make; Described powder bag is made up of salt 38, monosodium glutamate 7, sugar 3.3, I+G 0.6, dusty yeast 3.2, hydrolytic plant protein powder 3.5, garlic powder 0.6, ginger powder 0.6, black pepper 0.5, guar gum 0.8, cream 5.2, soyabean protein powder 1.3, caramel colorant 0.2, powdered beef 9.2, milk powder 4.2, star aniseed powder 0.2, cinnamomi cortex pulveratus 0.5, curcuma powder 0.1, high peppery powder 0.2, cheese's powder 0.7, ethyl maltol 0.5, dried scallop powder 0.5, matrimony vine 1.4, flavour enhancer 0.3, and the mass ratio of vermicelli, sauce bag and powder bag is 150:20:15.
Embodiment 3:
In the present embodiment, stone pot beef noodle is made up of vermicelli, sauce bag and powder bag, by quality ratio, described sauce bag by the oily 35-45 of palm fibre, butter 11-13, beef 7-9, onion 7-9, ginger 3-5, garlic 1-3, star aniseed powder 0.1-1, cinnamomi cortex pulveratus 0.1-1, in peppery 0.5-1.5, salt 5-7, monosodium glutamate 1-3, somatose cream 5-7, soy sauce 1-3, glucose 1-3, cooking wine 1-3, capsicum red pigment 0.001-0.005, beef flavor 0.1-1 make; Described powder bag is made up of salt 44, monosodium glutamate 14.5, sugar 4.8, I+G 1.8, dusty yeast 4.9, hydrolytic plant protein powder 4.8, garlic powder 1.0, ginger powder 1.4, black pepper 1.3, guar gum 1.2, cream 6.8, soyabean protein powder 2.8, caramel colorant 0.4, powdered beef 10.0, milk powder 5.8, star aniseed powder 0.8, cinnamomi cortex pulveratus 0.8, curcuma powder 0.5, high peppery powder 0.5, cheese's powder 1.4, ethyl maltol 0.8, dried scallop powder 0.7, matrimony vine 2.8, flavour enhancer 0.4, and the mass ratio of vermicelli, sauce bag and powder bag is 130:10:5.

Claims (8)

1. a stone pot beef noodle, it is characterized in that described hand-pulled noodles is made up of vermicelli, sauce bag and powder bag, by quality ratio, described sauce bag by the oily 35-45 of palm fibre, butter 11-13, beef 7-9, onion 7-9, ginger 3-5, garlic 1-3, star aniseed powder 0.1-1, cinnamomi cortex pulveratus 0.1-1, in peppery 0.5-1.5, salt 5-7, monosodium glutamate 1-3, somatose cream 5-7, soy sauce 1-3, glucose 1-3, cooking wine 1-3, capsicum red pigment 0.01-0.05, beef flavor 0.1-1 make, described powder bag is by salt 35-45, monosodium glutamate 5-15, sugar 3-5, I+G 0.5-2, dusty yeast 3-5, hydrolytic plant protein powder 3-5, garlic powder 0.5-1.5, ginger powder 0.5-1.5, black pepper 0.5-1.5, guar gum 0.5-2, cream 5-7, soyabean protein powder 1-3, caramel colorant 0.1-0.5, powdered beef 9-11, milk powder 4-6, star aniseed powder 0.1-1, cinnamomi cortex pulveratus 0.1-1, curcuma powder 0.1-1, high peppery powder 0.1-1, cheese's powder 0.5-1.5, ethyl maltol 0.1-1, dried scallop powder 0.1-1, matrimony vine 1-3, flavour enhancer 0.1-0.5 makes.
2. stone pot beef noodle according to claim 1, the mass ratio that it is characterized in that described vermicelli, sauce bag and powder bag is 120-160:10-20:5-15.
3. stone pot beef noodle according to claim 1, it is characterized in that described sauce bag by palm fibre oil 40.2, butter 12.7, beef 8.5, onion 8.5, ginger 4.2, garlic 2.1, star aniseed powder 0.5, cinnamomi cortex pulveratus 0.2, in peppery 1.1, salt 6.4, monosodium glutamate 2.1, somatose cream 6.4, soy sauce 2.6, glucose 2.1, cooking wine 2.1, capsicum red pigment 0.02, beef flavor 0.1-1 make; Described powder bag is made up of salt 41, monosodium glutamate 10.5, sugar 4.2, I+G 1.3, dusty yeast 4.2, hydrolytic plant protein powder 4.2, garlic powder 1.3, ginger powder 1.1, black pepper 0.8, guar gum 1.6, cream 6.3, soyabean protein powder 2.1, caramel colorant 0.3, powdered beef 10.5, milk powder 5.1, star aniseed powder 0.5, cinnamomi cortex pulveratus 0.2, curcuma powder 0.3, high peppery powder 0.8, cheese's powder 1.1, ethyl maltol 0.2, dried scallop powder 0.2, matrimony vine 2.1, flavour enhancer 0.1.
4. stone pot beef noodle according to claim 3, the mass ratio that it is characterized in that described vermicelli, sauce bag and powder bag is 140:15:10.
5. stone pot beef noodle according to claim 1, it is characterized in that described sauce bag by palm fibre oil 36.5, butter 11.3, beef 7.2, onion 7.3, ginger 3.4, garlic 1.3, star aniseed powder 0.2, cinnamomi cortex pulveratus 0.5, in peppery 0.7, salt 5.2, monosodium glutamate 1.2, somatose cream 5.2, soy sauce 1.2, glucose 1.2, cooking wine 1.3, capsicum red pigment 0.03, beef flavor 0.5 make; Described powder bag is made up of salt 38, monosodium glutamate 7, sugar 3.3, I+G 0.6, dusty yeast 3.2, hydrolytic plant protein powder 3.5, garlic powder 0.6, ginger powder 0.6, black pepper 0.5, guar gum 0.8, cream 5.2, soyabean protein powder 1.3, caramel colorant 0.2, powdered beef 9.2, milk powder 4.2, star aniseed powder 0.2, cinnamomi cortex pulveratus 0.5, curcuma powder 0.1, high peppery powder 0.2, cheese's powder 0.7, ethyl maltol 0.5, dried scallop powder 0.5, matrimony vine 1.4, flavour enhancer 0.3.
6. stone pot beef noodle according to claim 5, the mass ratio that it is characterized in that described vermicelli, sauce bag and powder bag is 150:20:15.
7. stone pot beef noodle according to claim 1, it is characterized in that described sauce bag by the oily 35-45 of palm fibre, butter 11-13, beef 7-9, onion 7-9, ginger 3-5, garlic 1-3, star aniseed powder 0.1-1, cinnamomi cortex pulveratus 0.1-1, in peppery 0.5-1.5, salt 5-7, monosodium glutamate 1-3, somatose cream 5-7, soy sauce 1-3, glucose 1-3, cooking wine 1-3, capsicum red pigment 0.001-0.005, beef flavor 0.1-1 make; Described powder bag is made up of salt 44, monosodium glutamate 14.5, sugar 4.8, I+G 1.8, dusty yeast 4.9, hydrolytic plant protein powder 4.8, garlic powder 1.0, ginger powder 1.4, black pepper 1.3, guar gum 1.2, cream 6.8, soyabean protein powder 2.8, caramel colorant 0.4, powdered beef 10.0, milk powder 5.8, star aniseed powder 0.8, cinnamomi cortex pulveratus 0.8, curcuma powder 0.5, high peppery powder 0.5, cheese's powder 1.4, ethyl maltol 0.8, dried scallop powder 0.7, matrimony vine 2.8, flavour enhancer 0.4.
8. stone pot beef noodle according to claim 7, the mass ratio that it is characterized in that described vermicelli, sauce bag and powder bag is 130:10:5.
CN201410343495.8A 2014-07-18 2014-07-18 Beef noodle in stone pot Pending CN104172050A (en)

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Application Number Priority Date Filing Date Title
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Publications (1)

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CN104172050A true CN104172050A (en) 2014-12-03

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Citations (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101558858A (en) * 2009-05-26 2009-10-21 陕西佰度实业有限公司 Instant noodle spice and preparation method thereof
CN101606671A (en) * 2009-07-07 2009-12-23 安徽新锦丰企业投资集团有限公司 A kind of instant noodle seasoning bag and preparation method thereof
CN102048102A (en) * 2009-10-29 2011-05-11 张宁 Donkey meat flavor instant noodle seasoning bag
CN102150818A (en) * 2011-04-19 2011-08-17 李建峰 Seasoning sauce and preparation method thereof
CN102342489A (en) * 2011-09-19 2012-02-08 天津春发生物科技集团有限公司 Stewed beef sauce bag and preparation method thereof
CN102366083A (en) * 2011-09-20 2012-03-07 天津市春升清真食品有限公司 Flavoring with beef flavor and preparation method thereof
CN102640951A (en) * 2012-05-18 2012-08-22 淮南白蓝企业集团有限公司 Preparation method of convenience beef soup
CN102845729A (en) * 2012-09-11 2013-01-02 四川玖玖爱食品有限公司 Brine sauce seasoning packet suitable for non-fried miscellaneous-grain instant noodles, and production method thereof
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Patent Citations (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101558858A (en) * 2009-05-26 2009-10-21 陕西佰度实业有限公司 Instant noodle spice and preparation method thereof
CN101606671A (en) * 2009-07-07 2009-12-23 安徽新锦丰企业投资集团有限公司 A kind of instant noodle seasoning bag and preparation method thereof
CN102048102A (en) * 2009-10-29 2011-05-11 张宁 Donkey meat flavor instant noodle seasoning bag
CN102150818A (en) * 2011-04-19 2011-08-17 李建峰 Seasoning sauce and preparation method thereof
CN102342489A (en) * 2011-09-19 2012-02-08 天津春发生物科技集团有限公司 Stewed beef sauce bag and preparation method thereof
CN102366083A (en) * 2011-09-20 2012-03-07 天津市春升清真食品有限公司 Flavoring with beef flavor and preparation method thereof
CN102640951A (en) * 2012-05-18 2012-08-22 淮南白蓝企业集团有限公司 Preparation method of convenience beef soup
CN102845729A (en) * 2012-09-11 2013-01-02 四川玖玖爱食品有限公司 Brine sauce seasoning packet suitable for non-fried miscellaneous-grain instant noodles, and production method thereof
CN103478597A (en) * 2013-10-11 2014-01-01 上海电机学院 Nutritionally balanced instant noodles

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Application publication date: 20141203