Fecha de publicación: 29/06/2021 Fuente: WIPO "processing tomato" The invention discloses a preparation method of beef soup noodles, and relates to the field of noodle processing, which aims to solve the problem in the prior art that the taste of food materials is volatilized and the taste of the soup noodles is seriously influenced when the beef soup noodles are packaged after processing. The preparation method comprises the following steps: S1, decocting soup stock; S2, kneading dough with high-gluten flour, after the dough is kneaded, uniformly spreading the edible spiced salt and the common edible salt on the outer surface of the dough, smearing and then adding the high-gluten flour and the egg white for a second kneading; S3, after kneading, performing stretching; S4, pickling the beef, and preparing vegetable dishes which comprise shiitake mushrooms, Chinese yams and carrots; S5, mixing and stewing the pickled beef and vegetables, adding lard oil and tomato sauce, and stirring and mixing; S6, boiling the stretched noodles in clear water, taking out the noodles, rinsing the noodles once with cold water, putting the noodles in a marmite, scattering chopped scallions, ginger and Chinese prickly ash, pouring the soup stock, and adding beef and vegetables; and S7, sealing with a preservative film, covering the marmite cover, placing for 3-5 minutes, and opening the preservative film.