CN111387419A

CN111387419A - Raw cabbage shred soup noodles and making method thereof

Info

Publication number: CN111387419A
Application number: CN202010298549.9A
Authority: CN
Inventors: 谢纪敏
Original assignee: Individual
Current assignee: Individual
Priority date: 2020-04-16
Filing date: 2020-04-16
Publication date: 2020-07-10

Abstract

The invention provides a method for making raw cabbage thread soup noodles based on nutrition, which comprises the following steps: preparing a stock; the bottom soup comprises pork bone chicken soup, mutton soup, crucian carp soup and momordica grosvenori soup; shredding raw cabbage to obtain raw cabbage shreds; mixing the soup base, the pepper powder, the chili powder, the salt, the lard oil, the sesame oil and the shredded onion, boiling and preserving heat to obtain bowl soup; cooking raw peach gum noodles, mixing the cooked peach gum noodles with the bowl soup, placing 6-8 cooked sea sedge slices on the noodles, and stacking the raw cabbage shreds on the noodles to form a mountain shape to obtain the raw cabbage shred soup noodles. The base soup disclosed by the invention is rich in nutrition, high in delicate flavor and good in taste, the raw noodles made of peach gum pulp are chewy and elastic in taste after being cooked, the noodles in the soup are not easy to be burnt, the base soup is rich in peach gum nutrition, and the raw cabbage shreds are eaten raw, so that the base soup has the significance of clearing intestines and stomach, detoxifying, preventing cardiovascular diseases, regulating blood sugar and the like for a human body. Low cost, rich nutrition and great application value.

Description

Raw cabbage shred soup noodles and making method thereof

Technical Field

The invention relates to the technical field of food, in particular to a production process and a seasoning formula of raw cabbage shred soup noodles, noodle preparation, and the characteristics of the structure and combination of the soup noodles.

Background

According to the ancient discovery, the history of the noodle eating in China is 4000 years from today, in the famous record of national-level non-material culture heritage published by the state service institute, 30 items of diet cooking published in 2008, 14 items of pastry account for the modern special noodle making skills, and regarding the current special noodle making skills, Shanxi sliced noodles, Beijing fried sauce noodles, Guizhou Changwang noodles, Guangxi sour and hot noodles, Fujian dried bean noodles, Sichuan Dandan noodles, Qishan Shazi noodles, Wuhan hot dried noodles, Huizhou butterfly noodles, Yanbian Korea cold noodles, Yibin burning noodles, Zhangzhou hand grabbing noodles, Qingtang beef hand pulling noodles, Bingcheng three-thread noodles, Shanghai Yang spring noodles, Guangzhou swallow cloud noodles, Chongqing small noodles and the like are all the precious heritage of Chinese diet culture.

However, for thousands of years, traditional dietary culture has failed to extend the life of Chinese, and the average life of Chinese has not been over 30 years old, even though it was in the early part of the country before centuries, it was 35 years old (2015 th edition [ world health statistics ] report).

The invention relates to a food additive, in particular to a food additive, which is prepared from animal and plant food materials, wherein the food additive is prepared from animal and plant food materials, and is characterized in that the average life of Chinese people reaches 74 years (report of 2015 edition [ world health statistics ]) during statistics announcement in 2015, the main reason is that science and technology laggard for thousands of years affects the aspects of the civil field. Today's achievements in scientific research show that animal and plant contain different contents and various kinds of vitamins, amino acids, minerals, trace elements, antioxidants and the like, which can improve human immunity and reduce cholesterol level; softening blood vessel, dredging blood vessel, nourishing brain, refreshing mind, promoting physical fitness and energy, and preventing coronary heart disease; has effects in preventing cancer; is helpful for preventing fat accumulation in vivo, and has effects of reducing blood lipid and reducing weight; the human body supplements certain sufficient nutrient elements, can effectively remove free radicals in the human body, resists oxidation, can delay senility and the like. Some minerals can help human body to maintain the acid-base balance of body, and is beneficial to the growth and development of children, and has health care effect of prolonging life for middle-aged and elderly people. For thousands of years, the traditional noodles with soup mostly adopt cooked vegetables as ingredients of the noodles with soup, and scientific research results show that vitamin C, chlorophyll, physiologically active components anthocyanin, lutein, sulforaphane and the like contained in the vegetables are lost due to the fact that the vegetables are cooked.

The vegetable food can absorb effective components of vitamin C, chlorophyll and physiologically active components, and has health promotion effects in clearing intestine and stomach, removing toxic substance, resisting anemia, resisting cancer, resisting gene mutation, preventing and preventing cardiovascular disease, regulating blood sugar, etc. In addition, according to the current popular science knowledge, some traditional pastries use heavy oil (too much spicy oil or animal oil is used) which is salty in heavy taste to achieve taste and delicious taste, but the fat and edible oil intake of a human body in one day is 60 g for women and 90 g for men, the animal oil is saturated fatty acid, which is easy to cause coronary heart disease, high blood pressure and other symptoms, and some traditional pastry tastes heavy and salty, the current scientific and technological research shows that the salt intake of each meal is about 2 g (calculated according to three meals a day) on average, the salty and heavy oil foods are often eaten, can secondarily cause artery lumen stenosis, form atherosclerosis, increase the risk of coronary heart disease, and cause high blood sugar, high blood fat, high blood pressure and the like of a human body due to easy obesity of the human body, and cause other clinical symptoms such as cerebral hemorrhage or cerebral infarction, hemiplegia and the like. Therefore, the frequent eating of the heavy-oil traditional pastry can bring negative effects to the health.

Disclosure of Invention

In view of the above, the technical problem to be solved by the invention is to provide a soup noodle which is high in nutrition, chewy and good in mouth feel, the noodles in the soup are not suitable for being pasted and the soup noodle is delicious, and the raw cabbage has health care significance for clearing intestines and stomach, detoxifying, resisting anemia, resisting cancer, resisting gene mutation, preventing and preventing cardiovascular diseases, regulating blood sugar and the like.

The invention provides a method for making raw cabbage shred soup noodles, which comprises the following steps:

A) preparing a stock; the bottom soup comprises pork bone chicken soup, mutton soup, crucian carp soup and momordica grosvenori soup;

shredding raw cabbage to obtain raw cabbage shreds;

B) mixing, boiling and preserving heat 4.9-5.1 parts by mass of soup base, 0.04-0.06 part by mass of paprika, 0.01-0.03 part by mass of paprika, 0.028-0.032 part by mass of salt, 0.058-0.062 part by mass of lard, 0.038-0.042 part by mass of sesame oil and 0.018-0.022 part by mass of shredded onion to obtain bowl soup;

C) cooking 0.13-0.17 parts by mass of raw peach gum noodles, mixing with 0.2-0.5 parts by mass of bowl soup, placing 6-8 pieces of cooked sea sedge pieces on the noodles, and stacking 0.02-0.2 parts by mass of raw cabbage shreds on the noodles to obtain the raw cabbage shred soup noodles.

Preferably, the thickness of the raw cabbage shreds is less than 1.5 mm; the stacking shape of the raw cabbage shreds is required to be stacked into a shape similar to a mountain. The sea sedge sheet is 7.5-8.5 cm long and 5.5-6.5 cm wide.

Preferably, the mass ratio of the native chicken soup with pig bones, the mutton soup, the crucian carp soup and the momordica grosvenori soup is (58-62): 8-12): 1.

Preferably, the preparation method of the native chicken soup with pig bones comprises the following steps:

a) putting 9-11 parts by mass of pig bones, 3-5 parts by mass of native chicken nuggets, 0.09-0.11 part by mass of sliced ginger and 0.09-0.11 part by mass of cooking wine into boiling water, boiling and taking out for later use to obtain pig bones with fishy smell removed and native chicken nuggets with fishy smell removed;

b) putting the pig bone without fishy smell, the chicken nuggets without fishy smell, 0.24-0.26 mass part of sliced onion, 0.19-0.21 mass part of sliced ginger, 0.19-0.21 mass part of dried medlar, 0.14-0.16 mass part of dried astragalus, 0.09-0.11 mass part of dried cinnamon, 0.19-0.21 mass part of dried kelp and 0.49-0.51 mass part of bonito powder into 55-65 mass parts of normal temperature water, boiling and decocting for 10-12 h to obtain the pig bone and chicken soup.

Preferably, the preparation method of the mutton soup specifically comprises the following steps:

putting 1.9-2.1 parts by mass of diced goat leg meat with skin, 0.09-0.11 kg of sliced ginger and 0.09-0.11 kg of cooking wine into boiling water, boiling and taking out for later use to obtain the goat leg meat with fishy smell removed;

putting the goat leg meat without fishy smell, 0.19-0.21 mass part of cut carrot, 0.19-0.21 mass part of cut celery, 0.09-0.11 mass part of vanilla, 0.19-0.21 mass part of sliced ginger and 0.19-0.21 mass part of cooking wine into 9-11 mass parts of normal temperature water, boiling, and decocting with slow fire for 3-5 hours to obtain the mutton soup.

Preferably, the preparation method of the crucian carp soup specifically comprises the following steps:

heating 1 part by mass of edible oil to more than 200 ℃, adding 0.19-0.21 part by mass of sliced ginger, frying the sliced ginger to be golden yellow, putting 1.9-2.1 parts by mass of fresh crucian without viscera and fish scales into an oil pot, frying the crucian to be golden yellow, and taking out all the crucian to obtain fried crucian;

putting the fried crucian carp, sliced ginger 0.09-0.11 parts by mass, sliced green onion 0.19-0.21 parts by mass and cooking wine 0.09-0.11 parts by mass into normal-temperature water, boiling, and decocting with slow fire for 3-5 hours to obtain crucian soup.

Preferably, the preparation method of the momordica grosvenori soup specifically comprises the following steps:

putting 1.4-1.6 parts by mass of water and 0.04-0.06 part by mass of dried momordica grosvenori into 1.4-1.6 parts by mass of normal-temperature water, boiling, and decocting with slow fire for 0.9-1.1 hours to obtain the momordica grosvenori soup.

Preferably, the preparation method of the base soup comprises the following steps:

and mixing the mutton soup, the crucian carp soup and the siraitia grosvenorii soup with the pig bone and local chicken soup, boiling, and decocting for 0.9-1.1 hours to obtain the base soup.

Preferably, the preparation method of the raw peach gum noodles specifically comprises the following steps:

putting 0.12-0.16 part by mass of dry peach gum into 0.8-1.2 parts by mass of normal-temperature water, soaking for 5.0-7.0 h, taking out the soaked peach gum from the water, putting the peach gum into a food grinder, grinding for 7-9 seconds, putting the ground peach gum into 4-6 parts by mass of normal-temperature water, boiling, and decocting with slow fire for 2-3 h to obtain viscous peach gum pulp.

Mixing 5.8-6.2 parts by mass of high gluten powder, 3.9-4.1 parts by mass of superfine flour, 20 eggs, 3.4-4.0 parts by mass of peach gum paste, 0.059-0.061 parts by mass of salt, 0.028-0.032 parts by mass of sodium carbonate, 0.014-0.016 parts by mass of gluten source and 0.19-0.21 parts by mass of edible oil, kneading for the first time for 15-20 min, proofing for 15-20 min, kneading for the second time for 10-12 min, proofing for 15-20 min, kneading for the third time for 10-12 min, proofing for 15-20 min, and taking out;

then, rolling by adopting a noodle cutting machine: firstly, taking down a noodle cutting knife, then changing a noodle rolling knife to roll noodles, and rolling the dough for 3-4 times, wherein the gap at the inlet of the first-time noodle rolling is adjusted to 9-10 mm; adjusting the gap of the entrance of the secondary rolling surface to be 4-5 mm, and rolling the surface for 3 times; adjusting the gap of the third time of rolling the dough to be 2mm, rolling the dough for 4 times, and taking out the dough to be cut;

finally, cutting noodles by adopting a noodle cutting machine: firstly, the noodle rolling cutter is taken down, then the cutter head of the round noodle cutter with the diameter of 2mm is replaced with the noodle cutting cutter, and the noodle rolling with the thickness of 2mm is cut.

The invention provides raw cabbage shred soup noodles which are prepared by the preparation method of any one of the technical schemes.

Compared with the prior art, the invention provides a method for making raw cabbage shred soup noodles, which comprises the following steps: A) preparing a stock; the bottom soup comprises pork bone chicken soup, mutton soup, crucian carp soup and momordica grosvenori soup; shredding raw cabbage to obtain raw cabbage shreds; B) mixing, boiling and preserving heat 4.9-5.1 parts by mass of soup base, 0.04-0.06 part by mass of paprika, 0.01-0.03 part by mass of paprika, 0.028-0.032 part by mass of salt, 0.058-0.062 part by mass of lard, 0.038-0.042 part by mass of sesame oil and 0.018-0.022 part by mass of shredded onion to obtain bowl soup; C) cooking 0.13-0.17 parts by mass of raw peach gum noodles, mixing with 0.2-0.5 parts by mass of bowl soup, placing 6-8 pieces of cooked sea sedge pieces on the noodles, and stacking 0.02-0.2 parts by mass of raw cabbage shreds on the noodles into a mountain shape to obtain the raw cabbage shred soup noodles.

The invention adopts the pig bone local chicken soup, the mutton soup, the crucian carp soup and the siraitia grosvenorii soup to prepare the base soup, has rich nutritional value, and simultaneously, because a large amount of the raw cabbage shreds and the like are added, the amount of the vitamin C contained in 200 g of cabbage is twice of that of one citrus. (see literature — (1-health eating of vegetables-Zhang Xuxia) ], [ 3-nutrition and health care of vegetables in the cabbage family-food research and development ], and [ 4-cabbage-academy of academic ]) the raw cabbage is to prevent the loss of vitamin C, chlorophyll and some physiologically active ingredients, such as anthocyanin, lutein, sulforaphane, etc., in vegetables due to cooking. The scientific research results show that: the vitamin C has the effects of resisting oxidation, resisting free radicals and inhibiting the formation of tyrosinase, thereby achieving the effects of whitening and lightening spots, and can block the synthesis of carcinogen N-nitroso compounds and prevent cancers. Preventing iron deficiency anemia, resisting oxidation, and inhibiting free radical damage to human body, so as to prevent tumor and cancer invasion. The physiological function of chlorophyll is to produce blood, provide vitamins, detoxify and resist diseases; the physiological functions of the anthocyanin are antioxidation, gene mutation resistance and cardiovascular disease prevention; the physiological functions of the lutein are eyesight protection, oxidation resistance and cancer resistance, the physiological functions of the sulforaphane are cancer resistance, blood sugar regulation and the like, and the soup noodles eat a large amount of raw cabbage shreds and have health care significance for human bodies. (see literature- [ 5-vitamin c-Baidu academic ], [ 12-Cruciferae vegetable inhibition mutagenesis and chlorophyll content-tumor journal ], [ 13-chlorophyll-Baidu academic ], [ 15-anthocyanin-Baidu academic ], [ 16-vegetable and indeed these active ingredients-BPPS ]).

Drawings

Fig. 1 is a picture of a raw cabbage thread soup noodle according to example 1 of the present invention.

Detailed Description

The invention provides a raw cabbage thread soup noodle and a preparation method thereof, and a person skilled in the art can realize the noodle by properly improving process parameters by referring to the contents in the text. It is expressly intended that all such similar substitutes and modifications apparent to those skilled in the art are deemed to be within the scope of the invention. While the methods and applications of this invention have been described in terms of preferred embodiments, it will be apparent to those of ordinary skill in the art that variations and modifications in the methods and applications described herein, as well as other suitable variations and combinations, may be made to implement and use the techniques of this invention without departing from the spirit and scope of the invention.

shredding raw cabbage to obtain raw cabbage shreds;

C) cooking 0.13-0.17 parts by mass of raw peach gum noodles, mixing with 0.2-0.5 parts by mass of bowl soup, placing 6-8 pieces of cooked sea sedge pieces on the noodles, and stacking 0.02-0.2 parts by mass of raw cabbage shreds on the noodles into a mountain shape to obtain the raw cabbage shred soup noodles.

The preparation method of the raw cabbage shred soup noodles provided by the invention firstly prepares a soup base. The soup base comprises pork bone and native chicken soup, mutton soup, crucian carp soup and momordica grosvenori soup.

The base soup of the invention is synthesized by No. 1 soup (pig bone and native chicken soup), No. 2 soup (mutton soup), No. 3 soup (crucian carp soup) and No. 4 soup (fructus momordicae soup). The method specifically comprises the following steps: and mixing the mutton soup, the crucian carp soup and the siraitia grosvenorii soup with the pig bone and local chicken soup, boiling, and decocting for 0.9-1.1 hours to obtain the base soup.

In the invention, the mass ratio of the native chicken soup with pig bones, the mutton soup, the crucian carp soup and the momordica grosvenori soup is preferably (58-62): (8-12): 1; more preferably 60:10:10: 1.

The preparation method of the native chicken soup with pig bones disclosed by the invention is preferably as follows:

b) boiling and decocting pig bones after fishy smell removal, chicken nuggets after fishy smell removal, sliced onions 0.24-0.26 parts by mass, sliced ginger 0.19-0.21 parts by mass, dried medlar 0.19-0.21 parts by mass, dried astragalus 0.14-0.16 parts by mass, dried cinnamon 0.09-0.11 parts by mass, dried kelp 0.19-0.21 parts by mass and bonito meal 0.49-0.51 parts by mass for 10-12 hours to obtain the pig bone and chicken soup.

Firstly, preparing a medium-sized stockpot capable of containing 14 kg of meat, adding purified water, boiling, putting 9-11 parts by mass of pig bones, 3-5 parts by mass of native chicken nuggets, 0.09-0.11 part by mass of sliced ginger and 0.09-0.11 part by mass of cooking wine in boiling water, boiling and taking out for later use, and obtaining the pig bones without fishy smell and the native chicken nuggets without fishy smell.

More preferably specifically: boiling 10 parts by mass of pig bones, 4 parts by mass of local chicken nuggets, 0.10 part by mass of sliced ginger and 0.10 part by mass of cooking wine in boiling water, and taking out for later use to obtain the pig bones after fishy smell is removed and the local chicken nuggets after fishy smell is removed.

The size of the pig bone blocks, the size of the chicken blocks of the local chicken and the size of the sliced ginger are not limited, and the pig bone blocks, the chicken blocks of the local chicken and the sliced ginger are well known to those skilled in the art.

Preparing a stockpot with the diameter of 40-50 cm and the depth of 60-70 cm, and putting 55-65 parts by mass of normal-temperature water.

Then boiling and decocting the pig bone without fishy smell, the chicken nuggets without fishy smell, 0.24-0.26 mass part of sliced onion, 0.19-0.21 mass part of sliced ginger, 0.19-0.21 mass part of dried medlar, 0.14-0.16 mass part of dried astragalus mongholicus, 0.09-0.11 mass part of dried cinnamon, 0.19-0.21 mass part of dried kelp and 0.49-0.51 mass part of bonito powder for 10-12 h to obtain the pig bone and chicken soup. More preferably specifically: the pig bone without fishy smell, the chicken nuggets without fishy smell, the sliced onion 0.25 mass part, the sliced ginger 0.20 mass part, the dried medlar 0.20 mass part, the dried astragalus 0.15 mass part, the dried cinnamon 0.10 mass part, the dried kelp 0.20 mass part and the bonito meal 0.50 mass part are put into 60 mass parts of normal temperature water to be boiled and decocted for 11 hours with soft fire.

The edible value of bonito is that the content of EPA in bonito (see literature- [ [ 2-3 nutrient component analysis and evaluation ] of the back muscles of bonito ]) is 3.84% -7.14%, EPA can reduce blood viscosity, promote blood circulation and prevent cardiovascular and cerebrovascular diseases, DHA high-quality fatty acid of bonito is more than 24%, which has important effects on promoting brain and retina development, improving intelligence quotient and enhancing memory, moreover, a certain amount of odd-carbon fatty acids (pentadecanoic acid and heptadecanoic acid) are contained in bonito, the anticancer activity of odd-carbon carbonic acid is higher, the mass fraction of L ys contained in bonito is obviously higher than that in FAO/WHO mode, L ys not only can improve nervous system, prevent osteoporosis and enhance immunity, but also has auxiliary curative effect on bronchitis and hepatitis.

The sizes of the sliced onion and the sliced ginger are not limited in the invention, and the sizes are known to those skilled in the art.

The sources of the pig bone, the chicken nuggets, the onion, the ginger, the dried wolfberry fruit, the dried astragalus root, the dried cinnamon, the dried kelp and the bonito powder are not limited, and the pig bone, the chicken nuggets, the onion, the ginger, the dried wolfberry fruit, the dried astragalus root, the dried cinnamon, the dried kelp and the bonito powder can be obtained by the market well known to those skilled in the art. (literature- [ [ 7-100g table of food ingredients ] -Baidu library ]

The pork chop comprises the following nutritional ingredients:

average per 100g pork chop: 1. protein-13.2 g; 2. retinol-12 μ g; 3. thiamine-0.8 mg; 4. riboflavin-0.15 mg; 5. 5.3 mg of nicotinic acid; 6. 0.11 mg of vitamin E; 7. sodium-44.5 mg; 8. calcium-58 mg; 9. iron-0.8 mg.

The nutrient components of the local chicken are as follows:

average per 100g of local chicken: 1. protein-16.7 g; 2. retinol-64 micrograms; 3. thiamine-0.09 mg; 4. riboflavin-0.06 mg; 5. nicotinic acid-2.8 mg; 6. 2.03 mg of vitamin E; 7 sodium-46 mg; 8. calcium-38 mg; 9. iron-0.8 mg.

The raw materials and the process are adopted to prepare the pork bone and chicken soup, so that the pork bone and chicken soup is rich in nutrition and good in taste.

In the invention, the preparation method of the mutton soup specifically comprises the following steps:

putting the goat leg meat without fishy smell, 0.19-0.21 mass part of cut carrot, 0.19-0.21 mass part of cut celery, 0.09-0.11 mass part of vanilla, 0.19-0.21 mass part of sliced ginger and 0.19-0.21 mass part of cooking wine into 9-11 mass parts of normal temperature water for boiling, and then decocting with slow fire for 3-5 hours to obtain the mutton soup.

More preferably specifically: putting 2.0 parts by mass of the diced goat leg meat with skin, 0.1 kg of sliced ginger and 0.1 kg of cooking wine into boiling water, boiling and taking out for later use to obtain the goat leg meat without fishy smell.

Putting the goat leg meat without fishy smell, 0.2 part by mass of cut carrot, 0.20 part by mass of cut celery, 0.10 part by mass of vanilla, 0.20 part by mass of sliced ginger and 0.20 part by mass of cooking wine into 10 parts by mass of normal temperature water, boiling, and decocting with slow fire for 4 hours to obtain the mutton soup.

The nutrient components of goat meat:

(see literature — [ 11-goat meat nutrient contents ])

Average per 100 grams of fresh goat meat: protein-8.7 g; fat-24.5 grams; cholesterol-81 mg; calcium-135 mg; 151 mg of phosphorus; iron-13.7 mg; potassium-744 mg; sodium-160.6 mg; magnesium-50 mg; zinc-10.42 mg; selenium-8.2 microgram; 0.21 mg of copper; manganese-0.06 mg; vitamin A-8 microgram; carbohydrate-9.4 grams; thiamine-0.06 mg; riboflavin-0.12 mg; 4.7 mg of nicotinic acid; retinol equivalent-56.4. mu.g.

The mutton soup prepared by the raw materials and the process is rich in nutrition and good in taste.

The preparation method of the crucian carp soup specifically comprises the following steps:

9-11 parts by mass of water, fried crucian, 0.09-0.11 part by mass of sliced ginger, 0.19-0.21 part by mass of cut green onion and 0.09-0.11 part by mass of cooking wine are boiled and then decocted with soft fire for 3-5 hours to obtain crucian soup.

The crucian carp comprises the following nutritional ingredients:

(see literature — [ 8-Carassius auratus nutritional value and diet therapy treatise ]

Average amount per 100g crucian carp: 1. protein-16.7; 2. retinol-17 microgram; 3. thiamine-0.04 mg; 4. riboflavin-0.09 mg; 5. nicotinic acid-2.5 mg; 6. 0.68 mg of vitamin E; 7. sodium-41.2 mg; 8. calcium-79 mg; 9. iron-1.3 mg;

in the present invention, the source of the raw materials is not limited, and commercially available raw materials may be used.

In the invention, the preparation method of the momordica grosvenori soup specifically comprises the following steps:

boiling 1.4-1.6 parts by mass of water and 0.19-0.21 part by mass of dried momordica grosvenori, and decocting with slow fire for 0.9-1.1 hours to obtain momordica grosvenori soup; the boiling time is preferably 1 h.

The source of the momordica grosvenori is not limited and can be sold in the market.

The edible value of the momordica grosvenori:

(see literature — [ 9-Lo Han Guo Nutrition ingredient) ])

1. The mogrosides in the grosvenor momordica fruit have the advantages of no toxicity, high sweetness and low calorie, and are good sweeteners for diabetics;

2. has effects of relieving cough, relieving asthma, eliminating phlegm, relaxing bowels and relieving spasm;

3. improving the content of superoxide dismutase and glutathione peroxidase, improving the total oxidation resistance of blood serum, and has antioxidation effect;

4. mogroside in fructus Siraitiae Grosvenorii can reduce the activity of glutamic alanine aminotransferase and glutamic acid aminotransferase in blood serum, improve the activity of superoxide dismutase in liver tissue, relieve pathological change of liver tissue, and protect liver injury;

5. the mogroside has inhibitory effect on tumor promoter TPA-induced EB virus early antigen.

6. Can improve the phagocytic function of cyclophosphamide immunosuppression macrophages and the proliferation effect of T cells.

7. Raise serum hemolysin level, raise lymphocyte converting rate and raise immunity.

8. The function of the element selenium is as follows: preventing and treating coronary heart disease, resisting senility and resisting cancer.

The invention creatively adopts the combination of the native chicken soup with pig bones, the mutton soup, the crucian carp soup and the siraitia grosvenorii soup to prepare the base soup, which is rich in multiple broth flavors, has high delicious taste, good nutrition and taste and high liking degree.

Shredding the raw cabbage to obtain the raw cabbage shreds.

Cleaning raw cabbage, removing cabbage heart, cutting into pieces, shredding, and manually shredding or slicing with food slicer, wherein the thickness of the shredded cabbage is below 1.5mm, and the whole process of cleaning and shredding the raw cabbage is in accordance with the national food sanitation standard, i.e. the sanitation standard of the raw vegetables.

The stacking shape of the raw cabbage shreds is required to be stacked into a shape similar to a mountain.

The nutrient components of the cabbage are as follows: (cabbage: another name: cabbage, Korean cabbage, broccoli, Kimber, cabbage; English name: Cabbage. vitamin C, chlorophyll and some physiologically active ingredients anthocyanin, lutein, sulforaphen, etc. contained in vegetables are lost by cooking, so that the cabbage can be eaten as a raw cabbage to retain the beneficial effects of vitamin C, chlorophyll and some physiologically active ingredients [ see document- [ 5-vitamin C-Baidu academic ] ], [ 12-inhibiting mutagenesis and chlorophyll content of cruciferous vegetables-tumor journal ], [ 13-chlorophyll-Baidu academic ], [ 15-anthocyanin-Baidu academic ], [ 16-vegetable race with these active ingredients-BPPS ]

The edible value of the cabbage is as follows:

(see literature-) - [ 1-shallow talk about vegetable health eating law \ "Zhang Xuxia \ ], [ 3-vegetables in cabbage category nutrition and health care \ -food research and development \ ], [ 4-vegetables in cabbage-academy of academic \ ])

Firstly, the amount of vitamin C contained in 200 g of cabbage is twice that of one citrus, so that the immunity of a human body can be improved, the cold can be alleviated, and the fatigue can be alleviated;

the second one, vitamin E and vitamin A precursor (β -carrot), these antioxidant ingredients can protect the body from the damage of free radical, and can help the renewal of cells, provide a certain amount of antioxidant with important function to the human body;

thirdly, the cabbage contains rich sulfur element, the element has the main functions of killing parasites and relieving itching, and has certain curative effect on various skin pruritus, eczema and other diseases, so that the regular eating of the vegetables is very beneficial to maintaining the skin health;

and fourthly, tryptophan contained in vegetables such as cabbage is a protein component, and the chemical substance can calm nerves and promote the generation of 5 hydroxytryptamine which is a substance like a haphazard hormone. In addition, the cabbage vegetable also contains trace element selenium, and the element also has the function of improving human mood;

fifthly, a large amount of cellulose is contained, so that the gastrointestinal function can be enhanced, the intestinal peristalsis is promoted, and the cholesterol level is reduced;

sixth, the cabbage contains abundant mineral substances and microelements, wherein the kalium element can adjust the content of water in vivo, discharge toxic substances and metabolic waste in vivo out of the body, and metabolize the redundant water in the interstitial space. The magnesium element contained in the health care wine can not only nourish brain and refresh, but also improve physical ability and energy of people; the iron element can improve the oxygen content in blood, is beneficial to the body to burn fat, and is greatly beneficial to losing weight; the proportion of vitamin C is higher in all foods. The vitamin C can improve the microcirculation of the organism and reduce the capillary fragility, and simultaneously, the vitamin C can also reduce the content of cholesterol, thereby being a natural lipid-lowering food. Japanese scholars find that the health care tea can promote the metabolism of fat and prevent the accumulation of fat in the body, thereby having the effects of reducing fat and losing weight. The flavonoid is a good blood vessel cleaning agent, can effectively remove cholesterol deposited on blood vessels, can prevent platelet aggregation, and can reduce the occurrence of heart diseases.

Then, 4.9-5.1 parts by mass of the soup base, 0.04-0.06 part by mass of pepper powder, 0.01-0.03 part by mass of pepper powder, 0.028-0.032 part by mass of salt, 0.058-0.062 part by mass of lard, 0.038-0.042 part by mass of sesame oil and 0.018-0.022 part by mass of shredded onion are mixed, boiled and kept warm to obtain the bowl soup.

More preferably specifically: mixing the above 5 parts by mass of soup base, 0.05 part by mass of pepper powder, 0.02 part by mass of chili powder, 0.03 part by mass of salt, 0.056 part by mass of lard, 0.04 part by mass of sesame oil and 0.02 part by mass of shredded onion, boiling and preserving heat to obtain bowl soup.

The temperature of the heat preservation is 70-80 ℃; preferably 75 deg.c.

In the present invention, the source of the raw material is not limited and may be commercially available.

And then cooking 0.13-0.17 parts by mass of raw peach gum noodles, mixing with 0.2-0.5 parts by mass of bowl soup, placing 6-8 pieces of cooked sea sedge pieces on the noodles, and stacking 0.02-0.2 parts by mass of raw cabbage shreds on the noodles into a mountain shape to obtain the raw cabbage shred soup noodles.

According to the invention, the sea sedge sheet is 7.5-8.5 cm long and 5.5-6.5 cm wide. The present invention is not limited in its source, and may be commercially available.

Alternative names of sea sedge: porphyra yezoensis, Latin scientific name: seaweed. The thallus Porphyrae is rich in B vitamins, especially riboflavin and nicotinic acid, and contains vitamin A and vitamin E. The thallus Porphyrae contains about 15% of minerals, wherein selenium and iodine are especially rich, and these minerals can help human body maintain acid-base balance of organism, are beneficial to growth and development of children, and are helpful for aging delaying of the elderly.

According to the present invention, the preparation method of the raw noodles is preferably specifically:

putting 0.12-0.16 part by mass of dry peach gum into 0.8-1.2 parts by mass of normal-temperature water, soaking for 5.0-7.0 h, fishing out the soaked peach gum from the water, putting the peach gum into a food grinder, grinding for 7-9 seconds, putting the ground peach gum into 4-6 parts by mass of normal-temperature water, boiling, and decocting with slow fire for 2-3 h to obtain peach gum pulp.

Mixing 5.8-6.2 parts by mass of high gluten powder, 3.9-4.1 parts by mass of superfine flour, 20 eggs, 3.4-4.0 parts by mass of peach gum pulp, 0.059-0.061 parts by mass of salt, 0.028-0.032 parts by mass of flour alkali, 0.014-0.016 parts by mass of gluten source and 0.19-0.21 parts by mass of edible oil, kneading for the first time for 15-20 min, proofing for 15-20 min, kneading for the second time for 10-12 min, proofing for 15-20 min, kneading for the third time for 10-12 min, proofing for the third time for 15-20 min, and taking out; more preferably: putting the raw materials into a dough kneading machine according to a ratio for kneading, wherein the adding temperature of the peach gum slurry is 30-35 ℃; mixing 6 parts by mass of high-gluten flour, 4 parts by mass of superfine flour, 20 eggs, 3.4-4.0 parts by mass of peach gum pulp, 0.06 part by mass of salt, 0.03 part by mass of flour alkali, 0.015 part by mass of gluten source and 0.2 part by mass of edible oil, kneading for 20min and standing up for 20min for the first time, then kneading for 10min for the second time, standing up for 20min again, kneading for 10min for the third time, standing up for 20min for the third time, and taking out.

Then, rolling by adopting a noodle cutting machine: firstly, taking down a noodle cutting knife, then changing a noodle rolling knife to roll noodles, and rolling the dough for 3-4 times, wherein the clearance is adjusted to 9-10 mm for the first time; adjusting the clearance for the second time to be 4-5 mm, and rolling the dough for 3 times; the third clearance is adjusted to be 2mm, and the noodle to be cut is taken out after rolling for 4 times. More preferably specifically: noodle rolling of a 5 kg type noodle cutting machine: firstly, taking down the noodle cutter, then changing the noodle cutter to roll noodles, adjusting the clearance to 10 mm for the first time, and rolling the noodles for 4 times; adjusting the clearance for the second time to be 5mm, and rolling the surface for 3 times; the third clearance is adjusted to be 2mm, and the noodle to be cut is taken out after rolling for 4 times.

The peach gum has the following nutrition and efficacy:

1. peach gum is sweet and bitter in nature, flat and nontoxic, and is mainly used for treating urolithiasis, bloody stranguria and dysentery.

2. The peach gum mainly contains peach gum polysaccharide, and researches show that the peach gum polysaccharide has wide pharmacological action, and has the effects of enhancing immunity, eliminating free radical, resisting tumor, infection and aging, and reducing blood sugar and blood fat.

3. Peach gum can be used for treating diabetes, and experiments show that eating peach gum can delay the absorption of sugar by intestinal tract, improve postprandial sugar tolerance, and reduce the dosage of insulin or oral hypoglycemic agent for diabetic patients without increasing insulin level.

4. The peach gum can reduce blood sugar, low density lipoprotein cholesterol, triglyceride and total cholesterol.

5. The peach gum polysaccharide can promote the growth of probiotics such as bifidobacterium, lactobacillus and the like, thereby improving the environment of intestinal flora.

6. Can be used for treating gastralgia. The peach gum has the effects of regulating blood, tonifying qi and relieving pain. The medicine for treating stomachache and gastritis is prepared by cleaning peach gum which is a little bigger than soybean grains with clear water, chewing and crushing, taking the peach gum with warm boiled water once in the morning and at night, taking the peach gum for thirty days continuously, and preventing gastritis from being violated and stomach from being uncomfortable after people eat any cold things.

7. Reducing blood fat and beautifying. Peach gum is also a skin-nourishing tonic for Qinhua Dai imperial in the back of Cixi Tai of the year, and peach gum, Chinese honey locust rice and tremella are matched and boiled into soup for long-term use, so that the effects of reducing blood fat, nourishing skin and tendering skin are achieved.

The soup noodles of the invention use food materials which are easy to be absorbed by human body and are rich in various nutrient components in the aspects of soup ingredients of soup noodles, noodle making process and raw vegetable use of ingredients. The food materials are rich in vitamins, amino acids, trace elements, antioxidants and the like required by a human body, the selenium content of the formula of the soup noodle theoretically reaches the required amount of the human body in one day, and the trace element selenium is the king of cancer resistance. Selenium element is an active component of an antioxidant glutathione peroxidase, and a human body can effectively remove free radicals, resist oxidation and delay aging by supplementing sufficient selenium element.

In addition, the cabbage is eaten raw to absorb vitamin C, chlorophyll and some physiologically active ingredients such as anthocyanin, lutein, sulforaphen and the like in the vegetables. Due to the degradation of vitamin C in boiling water. (ii) a Chlorophyll is degraded at a temperature of more than 90 ℃, and is completely degraded by anthocyanin, lutein, sulforaphane and the like which degrade some physiological active ingredients in a boiling water state at a temperature of 100 ℃. . The chlorophyll content in the cabbage is higher than that of other vegetables, and the physiological functions of the chlorophyll are hematopoiesis, vitamin supply, detoxification, disease resistance and mutagenesis inhibition, namely the effect of preventing certain cancers. Some physiologically active ingredients are anthocyanin, lutein, sulforaphane, etc. The scientific research results show that: the physiological functions of the anthocyanin are antioxidation, gene mutation resistance and cardiovascular disease prevention; the physiological functions of the lutein are eyesight protection, oxidation resistance and cancer resistance, and the physiological functions of the sulforaphane are cancer resistance, blood sugar regulation and the like. The invention is characterized by eating a large amount of cabbage shreds.

The invention selects nutritious food materials in the formula of the soup material, selects the raw cabbage in the side dish aspect of the noodles containing peach gum nutrition and the soup noodles, has the characteristic of health care significance, integrates multiple aspects to achieve unique taste and unique nutrition, and has a bowl of body-building soup noodles, and has no similarity with the noodle making technology in the existing national non-material cultural heritage list and the soup noodle making technology of the granted national patent.

The invention comprises the following steps: firstly, the used food materials play a health care role in human health; secondly, viscous peach gum pulp is prepared in the noodle process, contains peach gum nutrition, has unique appearance in appearance, and uses a large amount of raw cabbage shreds, so that the whole soup and noodles in the soup bowl are covered and piled into a mountain shape, and the purpose of eating a large amount of raw cabbage shreds is achieved. In the formulation of the soup base, except pork ribs, local chicken, goat meat, kelp and spices, the use of bonito powder, fresh crucian, dried grosvenor momordica fruit in Guangxi province and the like is the characteristic of the formulation of the soup base.

The invention provides a method for making raw cabbage shred soup noodles, which comprises the following steps: A) preparing a stock; the bottom soup comprises pork bone chicken soup, mutton soup, crucian carp soup and momordica grosvenori soup; shredding raw cabbage to obtain raw cabbage shreds; B) mixing, boiling and preserving heat 4.9-5.1 parts by mass of soup base, 0.04-0.06 part by mass of paprika, 0.01-0.03 part by mass of paprika, 0.028-0.032 part by mass of salt, 0.058-0.062 part by mass of lard, 0.038-0.042 part by mass of sesame oil and 0.018-0.022 part by mass of shredded onion to obtain bowl soup; C) cooking 0.13-0.17 parts by mass of raw peach gum noodles, mixing with 0.2-0.5 parts by mass of bowl soup, placing 6-8 pieces of cooked sea sedge pieces on the noodles, and stacking 0.04-0.2 parts by mass of raw cabbage shreds on the noodles into a mountain shape to obtain the raw cabbage shred soup noodles. The invention adopts the pig bone local chicken soup, the mutton soup, the crucian carp soup and the siraitia grosvenorii soup to make the base soup,

the green noodles made of peach gum pulp have rich nutrition, multiple broth flavor, high fresh taste, good mouthfeel and delicious taste, the mouthfeel of the cooked noodles is more chewy and elastic, the noodles in the soup are not easy to be burnt and rotten, and the green noodles are rich in peach gum nutrition, meanwhile, because a large amount of green cabbage shreds are added on the noodles in the soup, and the vegetables are eaten raw, the noodles in the soup are tasty, and vitamin C, chlorophyll, anthocyanin, lutein, sulforaphane and the like of active ingredients in the green vegetables have health-care significance of detoxifying, resisting anemia, resisting cancer, resisting gene mutation, preventing and preventing cardiovascular diseases, regulating blood sugar and the like. A soup noodle comprising bowl soup, noodle, thallus Porphyrae, and rhizoma Dioscoreae Septemlobae shreds with effects of supplementing nutrition, strengthening body constitution, and promoting health … ….

In order to further explain the present invention, the following describes in detail a raw cabbage soup noodle and a preparation method thereof provided by the present invention with reference to examples.

Example 1

The method for preparing the soup comprises the following specific steps:

the soup base is composed of No. 1 soup (pig bone and native chicken soup), No. 2 soup (mutton soup), No. 3 soup (crucian carp soup), and No. 4 soup (fructus Siraitiae Grosvenorii soup).

The method for preparing No. 1 soup (pig bone chicken soup) comprises the following specific steps:

removing fishy smell: preparing a medium-sized soup pot capable of containing 14 kg of meat food, adding purified water, boiling, then putting pork ribs 9-11 kg, local chicken nuggets 3-5 kg, sliced ginger 0.09-0.11 kg and cooking wine 0.09-0.11 kg into boiling water, and immediately taking out all materials for later use after boiling;

boiling: preparing a soup pot with the diameter of 50 cm and the depth of 70 cm, putting 60 liters of normal-temperature purified water, and putting the pork ribs, the chicken nuggets of the local chicken, 0.24-0.26 kg of sliced onion, 0.19-0.21 kg of sliced ginger, 0.19-0.21 kg of dried medlar, 0.14-0.16 kg of dried astragalus mongholicus, 0.09-0.11 kg of dried cinnamon, 0.19-0.21 kg of dried kelp, 0.49 kg of bonito meal and the like which are subjected to fishy smell removal into the soup pot at the same time

0.51 kg, boiling the whole pot of soup, boiling the soup with soft fire for about 12 hours, and stopping heating for later use.

The preparation method of No. 2 soup (mutton soup) comprises the following specific steps:

removing fishy smell: preparing a small soup pot containing 2 kg meat, adding purified water, boiling, and cutting into pieces with skin of goat leg meat 1.9

2.1 kg of sliced ginger, 0.09-0.11 kg of sliced ginger and 0.09-0.11 kg of cooking wine are put into boiling water and all the materials are taken out for later use immediately after the materials are boiled;

boiling: preparing a soup pot with the diameter of 28 cm and the depth of 16 cm, putting 10 liters of normal-temperature purified water, putting the goat leg meat without fishy smell, 0.19-0.21 kg of cut carrot, 0.19-0.21 kg of cut celery, 0.09-0.11 kg of vanilla, 0.19-0.21 kg of sliced ginger and 0.19-0.21 kg of cooking wine into the soup pot at the same time, boiling the soup in the whole pot, then boiling the soup with soft fire for about 4 hours, and stopping the fire for later use.

The preparation method of the No. 3 soup (crucian carp soup) comprises the following specific steps:

removing fishy smell: preparing a big frying pan capable of frying 2 kg of fresh crucian, adding 1.0 kg of edible oil, heating to above 200 ℃, adding 0.19-0.21 kg of sliced ginger, frying to be golden yellow, putting 1.9-2.1 kg of fresh crucian (removing viscera and fish scales) into the oil pan, frying to be golden yellow, and taking out all the crucian for later use;

boiling: preparing a soup pot with the diameter of 28 cm and the depth of 16 cm, adding 9-11 liters of normal-temperature purified water, simultaneously adding 0.09-0.11 kg of fried crucian and sliced ginger, 0.19-0.21 kg of cut green onion and 0.09-0.11 kg of cooking wine until the whole pot of soup is boiled, then boiling with soft fire for about 4 hours, and stopping the fire for standby application.

The preparation method of the No. 4 soup (fructus momordicae soup) comprises the following specific steps:

preparing a small pot, putting 1.4-1.6 liters of normal-temperature purified water, boiling dried fructus momordicae after 0.19-0.21 kg, boiling with soft fire for about 1.0 hour, and stopping heating for later use.

And finally pouring the No. 2 soup, the No. 3 soup and the No. 4 soup into the No. 1 soup, boiling again, boiling with soft fire for about 1 hour, stopping heating, and preparing the base soup for later use.

Preparing cabbage shreds: removing cabbage heart, cutting into pieces, shredding, and manually shredding or slicing with food slicer, wherein the thickness of the shredded cabbage is below 1.5mm, and the whole process of cleaning and shredding lettuce meets the national food sanitation standard.

The bowl soup preparation method specifically comprises the following steps of taking out 4.9-5.1 kg of soup base, then putting 0.04-0.06 kg of pepper powder, 0.01-0.03 kg of chilli powder, 0.028-0.032 kg of salt, 0.058-0.062 kg of lard, 0.038-0.042 kg of sesame oil and 0.018-0.022 kg of onion shreds, boiling, and then keeping the temperature at 75 ℃.

The method for making the raw cabbage shred soup noodles comprises the following specific steps:

putting 0.13-0.17 kg of peach gum noodles into boiling water, cooking, fishing out, putting into a blank soup bowl, and then pouring 0.2 kg of peach gum noodles

0.5 kg bowl soup (the amount of bowl soup is adjusted according to the diameter of the bowl soup), 8 pieces of cooked sea sedge (7.5-8.5 cm in length and 5.5-6.5 cm in width) are uniformly distributed on the noodles, and then 0.02 kg of the cooked sea sedge pieces are piled up

0.2 kg of raw cabbage shreds (the dosage of the raw cabbage shreds is adjusted according to the caliber of the soup bowl), and the raw cabbage shreds are piled into a mountain shape to obtain the raw cabbage shred soup noodles. FIG. 1 shows a schematic representation of a dried cabbage of the present invention example 1Picture of noodles with shredded soup.

Example 2

The contents of the soup base, the soup base and the final whole body of the raw cabbage thread soup noodles of example 1 of the present invention were measured, and the results were:

in the stock solution: 1. protein-2494 g; 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. 860 mg of phosphorus; 13. zinc-226.3 mg; 14. 5.6 mg of copper; 15. selenium-0.75 mg; 16. manganese-1.2 mg; 17. vitamin A-160 microgram; 18. 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.

The total bottom soup of the big pot can be divided into 100 bowls of soup, and the average nutrient content theoretical value of one bowl of soup is as follows:

in the average total amount: 1. protein-24.94 g; 2. retinol-52 μ g; 3. thiamine-856 microgram; 4. riboflavin-228 micrograms; 5. nicotinic acid-7.86 mg; 6. vitamin E-1.06 mg; 7. sodium-114.31 mg; 8. calcium-118.2 mg; 9. iron-4.25 mg; 10. potassium-36.63 mg; 11. 18.20 mg of magnesium; 12. phosphorus-8.60 mg; 13. 2.26 mg of zinc; 14. copper-56 micrograms; 15. selenium-75 micrograms; 16. manganese-12. mu.g; 17. vitamin A-1.60 microgram; 18. glutamic acid-216 microgram; 19. aspartic acid-188 micrograms; 20. valine-104. mu.g; 21. alanine-100 micrograms; 22. leucine-104. mu.g.

The final overall soup noodle nutrition is shown in table 1:

TABLE 1

Note 1: the use amount of the raw cabbage shreds is 40 g according to the caliber of a soup bowl

Between 200 grams, calculated as 120 grams of the average value of this range.

Note 2: with respect to the sea weeds, the weight of 8 pieces of cooked sea weeds was calculated to be 10 g.

The vitamin C content of the soup noodles is close to the daily requirement of a human body, but the soup noodles are effective only by eating the cabbage raw materials.

Note 3: the selenium content of the soup noodles is theoretically more than the daily requirement of a human body, and the trace element selenium is 'king of cancer resistance'. Selenium element is an active component of an antioxidant glutathione peroxidase, and a human body can effectively remove free radicals, resist oxidation and delay aging by supplementing sufficient selenium element. (see literature — [ 14-cancer prevention and treatment of selenium microelement-xu Bing He ])

Example 3

Compared with the traditional noodles, namely Lanzhou hand-pulled noodles, Chongqing noodles and Japanese hand-pulled noodles, comparative investigation is made on the aspects of likeability, mouthfeel, nutrition, bowel clearing and the like, the Lanzhou hand-pulled noodles take beef curry soup as bowl soup, the Chongqing noodles take spicy beef soup as bowl soup, and the Japanese hand-pulled noodles take pig bone soup as follows:

during 12 months to 25 months from 12 months to 12 months in 2019, 10 young years (5 men and women), 5 middle-aged women and 5 old women are selected, the soup noodles and the standard soup noodles are provided, the soup noodles and the standard soup noodles are tasted for more than 5 times in an accumulated way (including other soup noodles), the questionnaire is filled in each tasting, and the answering contents are summarized as follows:

experience questionnaire table for soup noodles and common soup noodles (Lanzhou hand-pulled noodles, Chongqing noodles, Japan hand-pulled noodles)

And (3) knotting: the soup noodles are more popular with women and young people, generally feel that compared with the traditional soup noodles, the soup noodles have the advantages that fresh nutrition in vegetables is more emphasized, the soup noodles are not damaged, taste is more than 5 times, the soup noodles have the effects of clearing intestines and stomach, and relaxing bowels is good, and the raw cabbage shreds are accompanied with soup, so that the soup noodles feel fresh and cool, have greasy feeling after being eaten for a plurality of times, and feel good the next day.

Example 4

During the period from 1 day of 3 months to 8 days of 3 months in 2020, 3 young boys, 5 girls, 4 middle-aged girls and 3 old girls are selected, comparison between the soup noodles and the standard soup noodles and comparison under different proportions of raw materials are provided, after tasting, questionnaires are filled, and the contents of the questionnaires are summarized as follows:

firstly, the taste satisfaction degree of the soup base after the raw material proportion of the soup base is changed is investigated:

the bottom soup of the invention is prepared from the following raw materials: mutton: crucian carp: the ratio of the raw materials to the raw materials is 60:10:10:1, 10 parts by mass of goat meat is added to 20 parts by mass of decocted soup stock under the same conditions as the raw materials and the process, and the like, and the decocted soup stock is compared with the soup stock; the soup stock prepared by adding 10 mass parts of crucian carp to 20 mass parts of the soup stock is compared with the soup stock of the invention to be used as comparative example 1; comparing a soup stock prepared by adding 1 part by mass of momordica grosvenori to 2 parts by mass of the soup stock of the invention as comparative example 2:

taste questionnaire table for different ratios of soup base raw materials of soup noodles

The highest satisfaction degree of the mouthfeel is 100 percent

And (3) knotting: the goat meat is added to 20 parts by mass of the decocted soup base, the soup taste has slight goat meat smell, and the goat meat cannot be eaten together with the raw cabbage shreds and is not favored by the experimenters; adding 20 parts by mass of crucian carp into the boiled soup base, wherein the soup taste has slight river fish fishy smell, and the crucian carp is not popular with the raw cabbage shreds when eaten together with the raw cabbage shreds; the fructus momordicae is added into the soup base decocted by 2 parts by mass, the taste of the soup obviously has the taste of fructus momordicae, the soup is sweet, and the taste is not suitable for eating together with the raw cabbage shreds, so that the tentacles do not like the soup base.

Secondly, the soup noodles, the traditional noodles, Lanzhou hand-pulled noodles, Chongqing noodles and Japanese hand-pulled noodles are subjected to the flavor degree survey:

compared with the traditional noodles, namely Lanzhou hand-pulled noodles, Chongqing noodles and Japanese hand-pulled noodles, the soup noodles have the fresh taste degree, the Lanzhou hand-pulled noodles take the beef curry taste as the bowl soup, the Chongqing noodles take the spicy beef taste as the bowl soup, and the Japanese hand-pulled noodles take the pig bone taste as the bowl soup:

the soup of soup noodle bowl, Lanzhou hand-pulled noodles, Chongqing noodles, Japan hand-pulled noodles

The highest degree of delicate flavor is 100 percent

And (3) knotting: in the survey of the freshness degree of bowl soup of various types of noodles with soup, the full freshness degree is 100%. The soup noodle is mixed with various broths, has slightly sweet soup, thick taste and high freshness, and is loved and concerned by people.

Thirdly, the flavor degree of the soup noodles, the traditional noodles, Lanzhou stretched noodles, Chongqing stretched noodles and Japanese stretched noodles is investigated:

compared with the traditional noodles, namely Lanzhou hand-pulled noodles, Chongqing noodles and Japanese hand-pulled noodles, which are used as bowl soup, the noodles take the pig bone chicken soup as the bowl soup, the Lanzhou hand-pulled noodles take the beef curry taste as the bowl soup, the Chongqing noodles take the spicy beef taste as the bowl soup, and the Japanese hand-pulled noodles take the pig bone taste as the bowl soup:

the soup of soup noodle bowl and the bowl soup of Lanzhou hand-pulled noodles, Chongqing noodles and Japan hand-pulled noodles are a table for investigating the satisfaction degree of the flavor

The highest satisfaction degree of the flavor is 100 percent

And (3) knotting: in the survey of the satisfaction degree of the flavors of bowl soup of various types of soup noodles, the flavor fullness is 100%. Compared with beef curry soup and pig bone soup, the soup noodles have the advantages that the soup noodles are mixed with various broths, and the pig bone local chicken soup with rich taste and high freshness is popular with people.

And fourthly, investigating the mouthfeel of the noodles of the soup noodles, the traditional noodles, namely Lanzhou stretched noodles, Chongqing stretched noodles and Japanese stretched noodles:

compared with the noodles prepared by using traditional noodles, namely Lanzhou stretched noodles, Chongqing stretched noodles and Japanese stretched noodles as bowl soup, the noodles prepared by the soup are 2mm thin noodles, the Chongqing stretched noodles are 2mm thin noodles, and the Japanese stretched noodles are 2mm thin noodles:

the peach gum noodles, Lanzhou hand-pulled noodles, Chongqing noodles and Japan hand-pulled noodles have a taste satisfaction questionnaire

The satisfaction degree of the noodle taste is 100 percent

And (3) knotting: in the examination of the satisfaction of the taste of the noodle, the satisfaction of the taste of the noodle was 100%. From the feedback of the experimenter, the noodles of the Lanzhou hand-pulled noodles are relatively poor in chewiness and chewiness, the Japanese hand-pulled noodles are good in chewiness and chewiness, the noodles are not easy to be burnt in soup, and are chewy, chewy and durable, and the feedback average taste satisfaction is high.

Fifthly, raw eating mouth feeling survey of the cabbage shreds, the Chinese cabbage shreds, the lettuce shreds and the radish shreds of the soup noodle:

under the same conditions of bowl soup of the soup noodles and peach gum noodles, the Chinese cabbage shreds, the lettuce shreds and the radish shreds are matched, and the feedback of the experimenter is as follows:

the taste satisfaction questionnaire of the soup noodle cabbage shreds, the Chinese cabbage shreds, the lettuce shreds and the radish shreds

The highest satisfaction degree of the mouthfeel is 100 percent

And (3) knotting: in the investigation of the satisfaction degree of the tastes of different vegetables, the same bowl of soup and noodles and the raw vegetables after eating the vegetables, the raw shredded cabbage and the raw shredded radish are difficult to be eaten and cannot be scored, the raw vegetables can be accepted after eating the raw vegetables, but the tastes of the raw shredded cabbage of the soup noodles are influenced by slight bitterness of the raw vegetables, and the raw shredded cabbage of the soup noodles has slight sweetness and faint scent after being eaten, so that the noodles can be accepted by trial people.

Sixthly, the taste investigation after reducing a plurality of main materials of the soup noodle base soup is as follows:

the base soup is prepared by mixing main materials such as native chicken with pig bones, goat meat, crucian carp, momordica grosvenori and the like, and the taste of bowl soup with one or two main materials is investigated:

taste satisfaction degree questionnaire table for different soup bases of bowl soup of the soup noodles

The highest satisfaction degree of the mouthfeel is 100 percent

And (3) knotting: in the comparison of the bowl soup mouthfeel of one main material and two main materials with the bowl soup mouthfeel of Japanese hand-pulled noodles, the bowl soup of a pure pig bone local chicken ingredient is relatively simple, and compared with the bowl soup of a pig bone local chicken, mutton and crucian carp ingredient, the bowl soup of the pig bone local chicken, mutton and crucian carp (without momordica grosvenori) has relatively thick mouthfeel and high freshness.

Seventhly, investigating the taste of the soup noodles with different dry peach gum contents according to the proportion:

under the same conditions of bowl soup of the soup noodles, raw cabbage shreds and the like, the soup noodles with different dry peach gum contents have the following taste feedback:

the noodle taste of the peach gum raw materials with different contents and the like questionnaire

The highest satisfaction degree of the mouthfeel is 100 percent

And (3) knotting: the sticky peach gum pulp is bonded with flour particles to prepare noodles, and the colloid has the function of slowing down the flow of water molecules, so that the peach gum colloid slows down the water swelling of the noodles. Noodles made from 100g of dry peach gum are relatively easy to absorb water and swell, and after comparison by an experimenter, the noodles feel soft and swell quickly after absorbing water. Noodles made from 180 g of dry peach gum are relatively difficult to absorb water and swell, and after comparison, the tried feel that the noodles are hard, but the noodles are not easy to be burnt and rotten, and finally the tried and the tried are satisfied with the noodles of the invention.

The foregoing is only a preferred embodiment of the present invention, and it should be noted that, for those skilled in the art, various modifications and decorations can be made without departing from the principle of the present invention, and these modifications and decorations should also be regarded as the protection scope of the present invention.

Claims

1. A method for making a nutrition-based raw cabbage shred soup noodle is characterized by comprising the following steps:

shredding raw cabbage to obtain raw cabbage shreds;

2. The method according to claim 1, wherein the thickness of the shredded raw cabbage is 1.5mm or less; the stacking shape of the raw cabbage shreds is required to be in a mountain shape; the sea sedge sheet is 7.0-9.0 cm long and 5.0-7.0 cm wide.

3. The preparation method of claim 1, wherein the mass ratio of the native chicken with pig bones, the mutton soup, the crucian carp soup and the momordica grosvenori soup is (58-62): (8-12): 1.

4. The method for preparing the native chicken soup of pig bone according to claim 1, wherein the method for preparing the native chicken soup of pig bone comprises the following steps:

b) mixing the pig bone without fishy smell, the chicken nuggets without fishy smell, 0.24-0.26 mass part of sliced onion, 0.19-0.21 mass part of sliced ginger, 0.19-0.21 mass part of dried medlar, 0.14-0.16 mass part of dried astragalus, 0.09-0.11 mass part of dried cinnamon, 0.19-0.21 mass part of dried kelp and 0.49-0.51 mass part of bonito powder with 55-65 mass parts of water, boiling and decocting for 10-12 hours to obtain the pig bone and chicken soup.

5. The method for preparing a mutton soup according to claim 1, wherein the method for preparing the mutton soup comprises the following steps:

putting 1.9-2.1 parts by mass of diced goat leg meat with skin, 0.09-0.11 part by mass of sliced ginger and 0.09-0.11 part by mass of cooking wine into boiling water, boiling and taking out for later use to obtain the goat leg meat without fishy smell;

mixing the goat leg meat without fishy smell, 0.19-0.21 mass part of cut carrot, 0.19-0.21 mass part of cut celery, 0.09-0.11 mass part of vanilla, 0.19-0.21 mass part of sliced ginger and 0.19-0.21 mass part of cooking wine with 9-11 mass parts of water, boiling, and decocting with slow fire for 3-5 hours to obtain the mutton soup.

6. The making method of claim 1, wherein the preparation method of the crucian carp soup specifically comprises the following steps:

heating 1 part by mass of edible oil to the temperature of more than 180 ℃, adding 0.19-0.21 part by mass of sliced ginger, frying the sliced ginger into golden yellow, putting 1.9-2.1 parts by mass of fresh crucian with viscera and fish scales removed into an oil pot, frying the crucian into golden yellow on the surface, and taking out the crucian to obtain the fried crucian;

mixing fried crucian, sliced ginger 0.09-0.11 parts by mass, sliced green onion 0.19-0.21 parts by mass, cooking wine 0.09-0.11 parts by mass and water 9-11 parts by mass, boiling, and decocting with slow fire for 3-5 hours to obtain crucian soup.

7. The preparation method of claim 1, wherein the preparation method of the momordica grosvenori soup specifically comprises the following steps:

mixing 0.19-0.21 part by mass of dried momordica grosvenori and 1.4-1.6 parts by mass of water, boiling, and decocting with slow fire for 0.9-1.1 hours to obtain momordica grosvenori soup.

8. The method for preparing the broth according to claim 1, wherein the method for preparing the broth comprises:

9. The manufacturing method according to claim 1, wherein the preparation method of the raw peach gum noodles specifically comprises:

putting 0.12-0.16 part by mass of dry peach gum into 0.8-1.2 parts by mass of normal-temperature water, soaking for 5.0-7.0 h, taking out the soaked peach gum from the water, putting the peach gum into a food grinder, grinding for 7-9 seconds, putting the ground peach gum into 4-6 parts by mass of normal-temperature water, boiling, and decocting with slow fire for 2-3 h to obtain viscous peach gum pulp;

mixing 5.8-6.2 parts by mass of high gluten flour, 3.9-4.1 parts by mass of superfine flour, 20 eggs, 3.4-4.0 parts by mass of peach gum paste, 0.059-0.061 parts by mass of salt, 0.028-0.032 parts by mass of flour alkali, 0.014-0.016 parts by mass of gluten source and 0.19-0.21 parts by mass of edible oil, kneading for 15-20 min and proofing for 15-20 min for the first time, kneading for 10-12 min for the second time, proofing for 15-20 min, kneading for 10-12 min for the third time and proofing for 15-20 min for the third time, and taking out dough;

10. A raw cabbage noodle soup, which is prepared by the preparation method according to any one of claims 1 to 9.