阅读说明：本技术 一种猪骨面条汤料 (Pork bone noodle soup base ) 是由 吴飞 于 2018-05-30 设计创作，主要内容包括：一种猪骨面条汤料,包括以下重量份的各组份制备而成：虾籽酱油5-12份、食用猪油2-8份、猪骨高汤10-20份、食盐5-10份、味增酱5-12份、海鲜酱5-12份、大蒜2-8份、水10-20份、鲜味剂5-10份、香菇粉5-8份、香辛料8-12份。本发明给人们的食品生活带来了新的感觉和更多的方便。(The pork bone noodle soup base is prepared from the following components in parts by weight: 5-12 parts of shrimp roe soy sauce, 2-8 parts of edible lard, 10-20 parts of pork bone soup stock, 5-10 parts of salt, 5-12 parts of seasoning sauce, 5-12 parts of hoisin sauce, 2-8 parts of garlic, 10-20 parts of water, 5-10 parts of flavor enhancer, 5-8 parts of mushroom powder and 8-12 parts of spice. The invention brings new feeling and more convenience to the food life of people.)

1. The pork bone noodle soup base is characterized by comprising the following components in parts by weight: 5-12 parts of shrimp roe soy sauce, 2-8 parts of edible lard, 10-20 parts of pork bone soup stock, 5-10 parts of salt, 5-12 parts of seasoning sauce, 5-12 parts of hoisin sauce, 2-8 parts of garlic, 10-20 parts of water, 5-10 parts of flavor enhancer, 5-8 parts of mushroom powder and 8-12 parts of spice.

2. The pork bone noodle soup base according to claim 1, wherein the hoisin sauce is prepared by decocting squid, shrimp, abalone and sparerib.

3. The pork bone noodle soup base according to claim 1, wherein the flavoring agent is prepared from chicken essence, monosodium glutamate and dried small shrimps.

4. The pork bone noodle soup base according to claim 1, which is further provided with 5 to 8 parts by weight of thick broad-bean paste.

Technical Field

The invention relates to a soup base, in particular to a pork bone noodle soup base, belonging to the technical field of soup bases.

Background

Soup is a delicious soup formed by stewing a large amount of water and various cooked vegetables, meat and other seasonings with slow fire for a long time so that the taste leaks out and mixing the water with the water.

With the development of modern society and the acceleration of life rhythm, people change the mode of cooking from adopting a common gas cooker to using a pressure cooker or stewing food, in particular meat products, the gas cooker is long in time consumption and much in energy consumption, the pressure cooker or the electric pressure cooker which is adopted at present consumes less time and is suitable for fast-paced life, but when the meat products are stewed, spices with the same formula are not suitable for stewing at high temperature and high pressure in the traditional cooking tool, and the satisfactory effect cannot be achieved.

A plurality of convenient soup bases appear in the market, and people can enjoy delicious soup products by unpacking, heating and boiling after buying home without spending a long time. Then, the existing soup bases are various in variety, but the functions of the common soup bases are single, such as adding a large amount of monosodium glutamate, chicken essence, spices and the like only play a role in adjusting the mouthfeel, or taking a large amount of meat as a main material, but the cholesterol and fat content of animal meat is high, and the symptoms such as coronary heart disease, hyperlipidemia, arteriosclerosis and the like are easily caused by overeating. At present, no standard, good-taste commercial, nutritional, healthy and convenient soup base exists, so that the requirements of people on nutrition, convenience and delicacy cannot be met at the same time.

Disclosure of Invention

The invention aims to provide a pork bone noodle soup base aiming at the defects of the prior art.

The purpose of the invention is realized by the following technical scheme: the pork bone noodle soup base is characterized by comprising the following components in parts by weight: 5-12 parts of shrimp roe soy sauce, 2-8 parts of edible lard, 10-20 parts of pork bone soup stock, 5-10 parts of salt, 5-12 parts of seasoning sauce, 5-12 parts of hoisin sauce, 2-8 parts of garlic, 10-20 parts of water, 5-10 parts of flavor enhancer, 5-8 parts of mushroom powder and 8-12 parts of spice.

The seafood sauce is prepared by decocting Loligo chinensis Gray, Penaeus seu panulirus, Carnis Haliotidis, and sparerib.

The flavor enhancer is prepared from chicken essence, monosodium glutamate and dried small shrimps.

Also comprises 5-8 parts of thick broad-bean sauce.

The soup prepared by the invention is prepared by boiling various food materials, dregs are removed, essence is left, the soup is rich in taste, the raw materials are natural and pure, the taste is fragrant and sweet, the formula is reasonable and scientific, various nutrient elements are combined, the soup can nourish the body, the effects of tonifying the kidney and the liver, invigorating the spleen and tonifying the stomach, enriching the blood and activating the blood and reducing the lipid can be achieved by frequent eating, the soup is green, health-care, convenient and delicious, is well accepted by broad eaters, and the delicate flavor of the food materials can be completely released in a short time by adopting the soup, so that the effect of satisfying eaters is achieved. The seasoning of the invention brings new feeling and more convenience to the food life of people.

Detailed Description