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发明公开
CN101095535A 浓缩型复合牛肉面汤料及其制作方法 失效 - 权利终止

浓缩型复合牛肉面汤料及其制作方法
摘要：
本发明涉及一种用于制作牛肉面的浓缩型复合牛肉面汤料。它由下述重量配比的原料制成：煮肉浓缩原汤100份、精炼牛油18～25份、基础调味料18～21份、调味香精0.04～0.06份、味精4～5份、I+G0.8～1份、鸡精1.8～2份、食盐40～45份、苯甲酸钠0.02～0.05份、二丁基羟基甲苯0.01～0.03份、日落黄0.004～0.006份；其中基础调味料的组分重量份配比是：八角3～7份、花椒15～18份、生姜10～15份、草果3～5份、胡椒6～9份。加入水即可还原成后制作兰州牛肉拉面的浇面清汤，汤汁清澈见底，味道鲜醇，极大的改善了兰州牛肉拉面的风味和口感，方便储运和配制，为在全国推广制作原产地风味及口感的兰州牛肉拉面提供了可靠保证。
摘要（英）：

The invention relates to a condensed compound beef noodle soup stock. The comprised raw materials and weight proportion are as follows: condensed meat soup 100, refined butter 18-25, basic flavoring agent 18-21, flavoring essence 0.04-0.06, glutavene 4-5, I+G 0.8-1, chickens' extract 1.8-2, slat 40-45, sodium benzoate 0.02-0.05, butylated hydroxytoluene 0.01-0.03, and sunset yellow 0.004-0.006. Said basic flavoring agent comprises octagonal 3-7, peppertree 15-18, fresh ginger 10-15, tsaoko 3-5, and piper nigrum 6-9. The product can be used as soup for beef noodles when water is added, which is characterized by nice taste, improved taste and local flavor for Lanzhou hand-pulled noodles with beef, convenient transportation and formulation.

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