CN101385529A - Guilin rice-flour noodle brine - Google Patents

Abstract

The present invention relates to Guilin rice flour brine. The prescription of raw materials comprises as follows according to portions by weight: 200 to 300 portions of common fennel, 200 to 300 portions of medlar, 150 to 250 portions of red jujube, 100 to 200 portions of aniseed, 150 to 250 portions of pepper, 150 to 250 portions of cassia bark, 150 to 250 portions of bay leaf, 50 to 150 portions of dried tangerine peel, 400 to 600 portions of ginger, 100 to 200 portions of wild pepper, 200 to 300 portions of radix codonopsitis, 200 to 300 portions of dried rehmannia rhizome, 150 to 250 portions of grosvenor momordica fruit, 150 to 250 portions of liquorice, 100 to 200 portions of areca, 50 to 250 portions of white spirit, 5000 to 7000 portions of salt, 4000 to 6000 portions of fresh beef, 200 to 300 portions of cherokee rose, 150 to 250 portions of amomum villosum, 150 to 250 portions of strigose hydrangea juvenile leaf and 100 to 200 portions of clove. The brine achieves the requirements of modern people in color, taste and flavor and has unique fragrance, and in addition, the brine can be stored for a long time and causes no excessive internal heat if being eaten a lot.

Description

Guilin rice-flour noodle brine

(1) technical field:

The present invention relates to a kind of flavouring, specifically is the seasoning bittern of traditional Guilin rice-flour noodle.

(2) background technology:

The peculiar flavour of Guilin rice-flour noodle depends primarily on ground rice seasoning bittern.Traditional Guilin rice-flour noodle brine is to be brewed into for a long time with multiple spices and Chinese medicine, though each hotel owner's prescription is slightly different, generally is mainly anise, cassia bark, husky ginger, ginger etc., adds rock sugar and lard when enduring again.In order to improve the mouthfeel of ground rice, also constantly the someone improves the prescription of bittern.Now, in order to increase the mouthfeel and the color of bittern simply, easily, a lot of shops add a large amount of monosodium glutamate and the soy sauce of adding in bittern, but this had not both met the local flavor of traditional Guilin rice-flour noodle, can feel that also the oral cavity is dry and astringent after edible, and bittern color that too much soy sauce accesses and mouthfeel exist than big difference with traditional Guilin rice-flour noodle brine all.

In addition, owing to used a large amount of spices in the bittern, and a lot of people also can add the in addition seasoning of oily quick-fried capsicum, garlic, chive when edible rice flour, therefore, Guilin rice-flour noodle belongs to the traditional Chinese medical science said " scorching " food, and many foods can cause " getting angry " symptoms such as dry throat, throat pain.

Moreover traditional Guilin rice-flour noodle brine can not be deposited, and must endure usefulness on the same day same day, and therefore, the ground rice shop all needs to begin every night to boil bittern, and this becomes warm work in the ground rice shop.

(3) summary of the invention:

The present invention will disclose a kind of take into account mouthfeel and health, and can keep traditional Guilin rice-flour noodle local flavor, the Guilin rice-flour noodle brine made from traditional boiling method.

Traditional Guilin rice-flour noodle brine of the present invention is that the raw material water in the prescription is brewed into, and described composition of raw materials is as follows in weight portion:

Fennel seeds 200～300, the fruit of Chinese wolfberry 200～300, red date 150～250, anise 100～200, pepper 150～250, cassia bark 150～250, spiceleaf 150～250, dried orange peel 50～150, ginger 400～600, lindera glauca 100～200, Radix Codonopsis 200～300, the dried rhizome of rehmannia 200～300, Momordica grosvenori 150～250, Radix Glycyrrhizae 150～250, betel nut 100～200, liquor 50～250, salt 5000～7000, bright beef 4000～6000, the fruit of Cherokee rose 200～300, fructus amomi 150～250, (Lithhocarpus Po-lystachrch) 150～250, cloves 100～200 for sweet tea.

The composition of raw materials of preferred version of the present invention is as follows in weight portion: fennel seeds 250, the fruit of Chinese wolfberry 250, red date 200, anistree 150, pepper 200, cassia bark 200, spiceleaf 200, dried orange peel 100, ginger 500, lindera glauca 150, Radix Codonopsis 250, the dried rhizome of rehmannia 250, Momordica grosvenori 200, Radix Glycyrrhizae 200, betel nut 150, liquor 100, salt 6000, bright beef 5000, the fruit of Cherokee rose 250, fructus amomi 200, sweet tea 200, cloves 150.

In above-mentioned prescription, described liquor is preferably the Guilin three-flower wine more than 50 ℃.

Gravy production method of the present invention can be identical with present bittern boiling method, raw material is added water directly boil and get final product, but the best way is to make with following method:

1) takes by weighing raw material by prescription;

2) fennel seeds, the fruit of Chinese wolfberry, red date, anise, pepper, cassia bark, spiceleaf, dried orange peel, ginger, lindera glauca, Radix Codonopsis, the dried rhizome of rehmannia, Momordica grosvenori, Radix Glycyrrhizae, betel nut, salt, the fruit of Cherokee rose, fructus amomi, sweet tea, cloves are put into the pot that fills cold water;

3) with big fire that the water in the pot is boiled, and boiled 40～80 minutes; Water in the pot is heated to the boiling required time to be generally 10～30 minutes.

4) with liquor, bright beef is put into pot, and the water in the pot is heated to 100 ℃, and keeps 100 ℃, 8～20 hours; In this step, the water in the pot is heated to 100 ℃ of used times was generally 10～30 minutes.

5) filter, remove the gred, get product.

In step 2) in, can be earlier fennel seeds, anise, pepper, cassia bark, spiceleaf, dried orange peel, lindera glauca, salt, cloves are fried fragrant, will fry above-mentioned raw materials behind the perfume (or spice) again with step 2) in other raw materials put into fill cold water pot, effect is better.

Described stir-fry perfume (or spice) can be to fry perfume by conventional method, also can be that raw material is placed under 150 ℃～300 ℃, heats 10～30 minutes.

In step 2) in, the cool water quantity in the pot is that 400000～500000 weight portions are better.

Add the fruit of Chinese wolfberry, red date, Radix Codonopsis, the dried rhizome of rehmannia, the fruit of Cherokee rose, fructus amomi, sweet tea etc. in this bittern and both had seasoning function, the raw material that has the health care function again, in seasoning, increase enriching yin, the invigorating the spleen of bittern, the effect of moistening lung, eliminated " getting angry " symptoms such as the dry that causes after many foods, laryngalgia.And bittern of the present invention need not add monosodium glutamate, and its color all reaches modern's requirement, and its mouthfeel had both met the traditional local flavor of Guilin rice-flour noodle, has unique sweet-smelling again; In addition, this bittern can be deposited the long period, deposits 60 days bittern in (under 5 ℃～30 ℃ room temperatures), and not only local flavor does not descend, and is pure, thick, fragrant all the better.

(4) specific embodiment:

1) takes by weighing fennel seeds 250 grams, the fruit of Chinese wolfberry 250 grams, red date 200 grams, anistree 150 grams, pepper 200 grams, cassia bark 200 grams, spiceleaf 200 grams, dried orange peel 100 grams, ginger 500 grams, lindera glauca 150 grams, Radix Codonopsis 250 grams, the dried rhizome of rehmannia 250 grams, Momordica grosvenori 200 grams, Radix Glycyrrhizae 200 grams, betel nut 150 grams, 50 ℃ of 100 gram of Guilin three-flower wine, salt 6000 grams, bright beef 5000 grams, the fruit of Cherokee rose 250 grams, fructus amomi 200 grams, sweet tea 200 grams, cloves 150 grams, standby.

2) fennel seeds, anise, pepper, cassia bark, spiceleaf, dried orange peel, lindera glauca, salt, cloves directly are put in the frying pan and fry, maybe will go in the micro-wave oven, the micro-wave oven heating-up temperature is transferred to 200 ℃, heated 20 minutes to there being the burnt odor flavor to shed;

3) will fry the above-mentioned spices and the fruit of Chinese wolfberry behind the perfume (or spice), red date, spiceleaf, ginger, Radix Codonopsis, the dried rhizome of rehmannia, fructus amomi, Momordica grosvenori, Radix Glycyrrhizae, betel nut, the fruit of Cherokee rose, sweet tea drops in the pot, add spring 500000 gram, big fire heating 20 minutes is boiled it, endures 1 hour, again bright beef 5000 grams are dropped into the halogen pot, add liquor 100 gram, little fire heating 30 minutes makes that fluid temperature reaches 100 ℃ in the pot, and with (promptly keep in the pot fluid temperature at 100 ℃) at a simmer 12 hours, bittern was fried in shallow oil and is put the handy Porcelain Jar dress of cold filtration and build and be placed on shady and cool place and deposit standby.

After preserving 60 days under 30 ℃, take out., can earlier bittern be boiled to boiling before using as Guilin rice-flour noodle seasoning bittern with this bittern, according to mouthfeel, also can be modulated go into the pepper powders of 150～200 grams, 20 grams～50 restrain soy sauce.

In two liang of Guilin rice-flour noodles, add the above-mentioned bittern of 5～10 grams.The ground rice color and luster is tempting, the mouthfeel sweet-smelling.

In the fall, arbitrarily choose 20 people, be divided into two groups, every group 10 people, early, middle and late breakfast, lunch and dinner all are dinner with the Guilin rice-flour noodle, continuous 3 days:

One group of edible Guilin rice-flour noodle with above-mentioned bittern seasoning, " scorching " phenomenon such as no one has tangible dry, have sore throat, and edible only by one group of the Guilin rice-flour noodle of the bittern seasoning of spices brewings such as anise, cassia bark, husky ginger, ginger, have that tangible dry appears in three people, " scorching " phenomenon such as have sore throat.

Claims (9)

1, Guilin rice-flour noodle brine is that the raw material water in the prescription is brewed into, and it is characterized in that described composition of raw materials is as follows in weight portion:

Fennel seeds 200～300, the fruit of Chinese wolfberry 200～300, red date 150～250, anistree 100～200, pepper 150～250, cassia bark 150～250, spiceleaf 150～250, dried orange peel 50～150, ginger 400～600, lindera glauca 100～200, Radix Codonopsis 200～300, the dried rhizome of rehmannia 200～300, Momordica grosvenori 150～250, Radix Glycyrrhizae 150～250, betel nut 100～200, liquor 50～250, salt 5000～7000, bright beef 4000～6000, the fruit of Cherokee rose 200～300, fructus amomi 150～250, sweet tea 150～250, cloves 100～200.

2, Guilin rice-flour noodle brine according to claim 1 is characterized in that described composition of raw materials is as follows in weight portion: fennel seeds 250, the fruit of Chinese wolfberry 250, red date 200, anise 150, pepper 200, cassia bark 200, spiceleaf 200, dried orange peel 100, ginger 500, lindera glauca 150, Radix Codonopsis 250, the dried rhizome of rehmannia 250, Momordica grosvenori 200, Radix Glycyrrhizae 200, betel nut 150, liquor 100, salt 6000, bright beef 5000, the fruit of Cherokee rose 250, fructus amomi 200, sweet tea 200, cloves 150.

3, Guilin rice-flour noodle brine according to claim 1 and 2 is characterized in that: described liquor is the Guilin three-flower wine more than 50 ℃.

4, according to the described Guilin rice-flour noodle brine of claim 3, it is characterized in that: it is to make with following method:

1) takes by weighing raw material by prescription;

2) fennel seeds, the fruit of Chinese wolfberry, red date, anise, pepper, cassia bark, spiceleaf, dried orange peel, ginger, lindera glauca, Radix Codonopsis, the dried rhizome of rehmannia, Momordica grosvenori, Radix Glycyrrhizae, betel nut, salt, the fruit of Cherokee rose, fructus amomi, sweet tea, cloves are put into the pot that fills cold water;

3) water in the pot is heated to boiling, and keeps boiling 40～80 minutes;

4) with liquor, bright beef is put into pot, and the water in the pot is heated to 100 ℃, and keeps 100 ℃, 8～15 hours;

5) filter, remove the gred, get product.

5, the described Guilin rice-flour noodle brine of claim 4 is characterized in that: in step 3), it is with 10～30 minutes that the water in the pot is heated to the used time of boiling.

6, the described Guilin rice-flour noodle brine of claim 4 is characterized in that: in step 4), it is with 10～30 minutes that the water in the pot is heated to 100 ℃ of used times.

7, the described Guilin rice-flour noodle brine of claim 4, it is characterized in that: in step 2) in, earlier fennel seeds, anise, pepper, cassia bark, spiceleaf, dried orange peel, lindera glauca, salt, cloves are fried fragrantly, will be fried above-mentioned raw materials behind the perfume (or spice) again with step 2) in other raw materials put into fill cold water pot.

8, the described Guilin rice-flour noodle brine of claim 7 is characterized in that: described stir-fry perfume (or spice) is that raw material is placed under 150 ℃～300 ℃, heats 10～30 minutes.

9, Guilin rice-flour noodle brine described in the claim 4 is characterized in that: in step 2) in, the cool water quantity in the pot is 400000～500000 weight portions.