1. cook the meat seasoning formula: dried ginger 20%, pepper 18%, fennel 12%, Amomum tsaoko and Cinnamomum cassia each 10%, pepper 9%, rhizoma kaempferiae and nutmeg 5%, galangal and citronella 4% respectively. The proportion of cook the meat material and soup is about 0.5-0.7%.

Second, the proportion of soup seasoning is: dried ginger powder 28%, pepper powder 25%, pepper powder 20%, Amomum tsaoko powder15%, cinnamon powder12%. Among them, the ratio of seasoning to soup is about 0.3-0.4%.

3. The ratio of salt to soup is:1.4-1.5%.

4. The proportion of fresh ginger juice, garlic juice and soup is 0. 1-0.2%. Adding fresh ginger juice and garlic juice (50% each) to the prepared soup is more delicious.

5. The ratio of monosodium glutamate to soup (water) is: 0? 2-04％。

6. Frying ratio and oil temperature of beef noodles and Chili oil:1.The ratio of oil to Chili noodles is 20% (500g oil added100g Chili noodles). 2. The oil temperature should be controlled at 175 C when pepper noodles are put in, and it can be controlled at 170- 175C when the weight is over 25 kg.

Lanzhou beef Lamian Noodles, also known as Lanzhou broth beef noodles, is one of the "Top Ten Noodles in China" and a local snack in Lanzhou, Gansu Province. With its unique flavor of "clear soup mirror, fragrant rotten meat and fine noodles" and "one clear, two white, three red and four green wuhuang", one clear (clear soup), two white (radish white), three red (chili oil red), four green (coriander, garlic sprout green) and wuhuang (noodle Huang Liang), it has won favorable comments from customers at home and all over the world. And it was rated as one of the three Chinese fast food by China Cuisine Association, and won the reputation of "the first side of China".

Legend has it that Lanzhou beef noodles originated in the Tang Dynasty. At present, there are historical records that Lanzhou beef noodles began in Jiaqing period of Qing Dynasty, and its founder was Chen Weijing [1]? . After being passed down and improved by later generations, the standard of Lanzhou beef noodles was unified with "one clear (soup), two white (radish), three red (chili pepper), four green (coriander and garlic seedlings) and wuhuang (noodle Huang Liang)". The five major steps of its production, from material selection, dough mixing, noodles, and Lamian Noodles, skillfully use the physical properties of the ingredients, that is, the extensibility and elasticity of gluten protein.

Lanzhou Lamian Noodles is the most distinctive popular economic snack in Lanzhou.

reference data

X technology. X technology [citation time 20 17- 12-23]