CN1150525A - Method for preparing instant noodle matched with chafing dish - Google Patents
Method for preparing instant noodle matched with chafing dish Download PDFInfo
- Publication number
- CN1150525A CN1150525A CN95113083A CN95113083A CN1150525A CN 1150525 A CN1150525 A CN 1150525A CN 95113083 A CN95113083 A CN 95113083A CN 95113083 A CN95113083 A CN 95113083A CN 1150525 A CN1150525 A CN 1150525A
- Authority
- CN
- China
- Prior art keywords
- add
- preparation
- chafing
- chafing dish
- soup juice
- 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
Links
Landscapes
- Noodles (AREA)
Abstract
The present invention relates to a method for preparing instant noodles matched with chafing dish. Said method includes boiling to prepare soup juice for chafing dish, preparation of flavouring material and preparation of noodles. Said invention possesses chilli fragrance, and can whet one's appetite, and its raw material is easily available and cost is low.
Description
The present invention relates to a kind of preparation method of food, especially relate to a kind of preparation method of chafing-dish noodles.
Present fast food wheaten food condiment dullness, taste is single, and nutrition is not rich.
The object of the present invention is to provide a kind of preparation method with chafing-dish noodles of spicy fragrance.
The present invention is achieved in that a kind of preparation method of chafing-dish noodles, it is characterized in that:
1, the preparation of chafing dish soup juice
Butter, lard, cooked food oil decocted jointly pull floating end out, when treating that oily temperature reaches two one-tenth, add bruised ginger and get its fragrance, then add and cut thin beans and do, temper with little fire, do to moisture content, appear fragrance, add the chilli joint again, whole Chinese prickly ash continues to temper with little fire, overflow until spicy bright fragrance, just add an amount of bright soup, rock sugar, monosodium glutamate, liquor and be brewed into chafing dish soup juice, stand-by;
2, preparation of batch
In the chafing dish soup juice for preparing, take out part and add chicken wings, ham, bean sprouts, auricularia auriculajudae, shallot, boil, stand-by;
3, the preparation of face
After the input face boils in boiling water, drag in the container that an amount of mashed garlic is housed, add an amount of chafing dish soup juice and batching again, promptly get chafing-dish noodles.
The chafing-dish noodles that adopts said method to make, condiment is abundant, has spicy fragrance, can increase appetite; And the raw material of this method are easy to get low price, a kind of desirable delicious and nourishing good merchantable brand of can yet be regarded as.
The utility model is described in further detail below in conjunction with present embodiment:
1, the preparation of chafing dish soup juice
In pot, put into 30 gram butter, lards, 10 gram cooked food oil decoct jointly and pull floating end out, when treating that oily temperature reaches two one-tenth, add bruised ginger 10 grams, cut thin beans and do 20 grams, temper with little fire, do to moisture content, appear fragrance, add the chilli joint again, whole Chinese prickly ash continues to temper with little fire, overflow until spicy bright fragrance, just add the bright soup of 200 grams, 2 gram white sugar, 3 gram monosodium glutamates, 2 and restrain liquor and be brewed into chafing dish soup juice, stand-by;
2, preparation of batch
Take out part at the chafing dish soup juice for preparing and add 1 chicken wings, 16 gram hams, 10 gram bean sprouts, 8 gram auricularia auriculajudaes, 8 gram shallots, boil, stand-by;
3, the preparation of face
After the input face boils in boiling water, drag in the container that an amount of mashed garlic 1 gram is housed, add an amount of chafing dish soup juice and batching again, promptly get chafing-dish noodles.
Claims (1)
1, a kind of preparation method of chafing-dish noodles is characterized in that:
1. the preparation of chafing dish soup juice
Butter, lard, cooked food oil decocted jointly pull floating end out, when treating that oily temperature reaches two one-tenth, add bruised ginger and get its fragrance, then add and cut thin beans and do, temper with little fire, do to moisture content, appear fragrance, add the chilli joint again, whole Chinese prickly ash continues to temper with little fire, overflow until spicy bright fragrance, just add an amount of bright soup, rock sugar, monosodium glutamate, liquor and be brewed into chafing dish soup juice, stand-by;
2. preparation of batch
In the chafing dish soup juice for preparing, take out part and add chicken wings, ham, bean sprouts, auricularia auriculajudae, shallot, boil, stand-by;
3. the preparation of face
After the input face boils in boiling water, drag in the container that an amount of mashed garlic is housed, add an amount of chafing dish soup juice and batching again, promptly get chafing-dish noodles.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN95113083A CN1150525A (en) | 1995-11-21 | 1995-11-21 | Method for preparing instant noodle matched with chafing dish |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN95113083A CN1150525A (en) | 1995-11-21 | 1995-11-21 | Method for preparing instant noodle matched with chafing dish |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1150525A true CN1150525A (en) | 1997-05-28 |
Family
ID=5079868
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN95113083A Pending CN1150525A (en) | 1995-11-21 | 1995-11-21 | Method for preparing instant noodle matched with chafing dish |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1150525A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104431932A (en) * | 2014-11-30 | 2015-03-25 | 重庆市达优食品有限公司 | Seasoning can, production method thereof and hot-pot noodles adopting seasoning can |
-
1995
- 1995-11-21 CN CN95113083A patent/CN1150525A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104431932A (en) * | 2014-11-30 | 2015-03-25 | 重庆市达优食品有限公司 | Seasoning can, production method thereof and hot-pot noodles adopting seasoning can |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103549367B (en) | The preparation method of a kind of edible salt adding Salicornia Bigelovii Torr. | |
| CN103404890A (en) | Marinated duck giblet and preparation method thereof | |
| CN105124505B (en) | A kind of spicy less salt dip and preparation method thereof | |
| CN103300344B (en) | Pumpkin pork rib sauce and preparation method thereof | |
| CN101715945A (en) | Kelp sauce and making method thereof | |
| CN102113688A (en) | Muslim mutton soup stock and production process thereof | |
| CN107198218A (en) | A kind of preparation method of the hot flavorings of instant biscuit | |
| CN102326775A (en) | Preparation method of rabbit meat soup-blend powder paste nutritional food | |
| CN103637141A (en) | Chafing dish seasoning material and preparation method thereof | |
| CN108142582A (en) | A kind of chafing dish butter and preparation method thereof | |
| EP0461350A1 (en) | Improved method for rice food | |
| CN103380895A (en) | Agrocybe cylindracea-spicy meat paste and preparation method thereof | |
| CN105212165B (en) | A kind of mellowness less salt dip and preparation method thereof | |
| CN109430812A (en) | A kind of Thailand's formula sweet chili sauce and preparation method thereof | |
| CN113662148A (en) | Formula, preparation method and use method of compound low-sodium salt sauced beef cooking liquid | |
| CN108125196A (en) | Greasy serious flavoring food of a kind of heat-clearing solution and preparation method thereof | |
| CN107950978A (en) | It is a kind of to facilitate the Fish with Chinese Sauerkraut condiment | |
| CN101181048B (en) | Flavouring for bating fish bony spur as well as technique for preparing fish shredded pancakes and fish shy son noodle | |
| CN102379408B (en) | Hotpot chicken sauce and preparation method thereof | |
| CN1130131C (en) | Sweet watermelon sauce and its preparing process | |
| CN1150525A (en) | Method for preparing instant noodle matched with chafing dish | |
| CN1126044A (en) | Sausage and biscuits food contg. vegetables as main material | |
| CN100496295C (en) | Preparation method of primary taste Flavoring of onion sauce | |
| CN110269232A (en) | A kind of gadus chafing dish oil plant and preparation method thereof | |
| CN108936469A (en) | A kind of spicy flavor lotus root piece |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| CI01 | Correction of invention patent gazette |
Correction item: Applicant Correct: Luo Shaoyu False: Zhou Shaoyu Number: 22 Page: 3 Volume: 13 Correction item: Inventor Correct: Luo Shaoyu False: Zhou Shaoyu Number: 22 Page: 3 Volume: 13 |
|
| ERR | Gazette correction |
Free format text: CORRECT: APPLICANT INVENTOR; FROM: ZHOU SHAONING ZHOU SHAOYU TO: LUO SHAOYU LUO SHAOYU |
|
| C01 | Deemed withdrawal of patent application (patent law 1993) | ||
| WD01 | Invention patent application deemed withdrawn after publication |