CN101543282A - Bittern of guilin rice-flour noodle for flavouring - Google Patents

Abstract

The invention relates to a bittern of guilin rice-flour noodle for flavouring, the raw charge of which is heated to ebullience by conflagration and decocted by mild fire for 10-20 hours, and the proportioning by weight of the raw charge is: water 100000, cloves 20-50, chinese red pepper 20-30, anise tree 20-50, tsaoko 60-80, cassia bark 60-80, old ginger 80-100, citrus reticulata blanco 20-40, extractum glycyrrhizae liquidum 50-100, salt 1250-1650, rock sugar 200-300, dried hungarian pepper 50-100, spirit 20-60 and fresh beeves 3000-6000.

Description

Bittern of guilin rice-flour noodle for flavouring

Technical field:

The present invention relates to a kind of flavouring, be specially bittern of guilin rice-flour noodle for flavouring.

Background technology:

Guilin rice-flour noodle is the characteristic snack in Guilin, the Guilin citizen many with this as breakfast.It is earlier the rice bubble to be risen, and grinds to turn to slurry and filter is done, and carries into powder ball and boils heat, squeezes out root root ground rice then, rolls into a ball into one and get again in water.Ground rice itself is tasteless, key is to be used for the bittern of seasoning, though the bittern that each hotel owner boils all has prescription separately, but generally be that spices such as anise, cassia bark, Radix Glycyrrhizae, tsaoko, fennel seeds are sat pot, put into pork, pig bone or beef etc., add batchings such as three-flower wine, Momordica grosvenori again, with high heat earlier, boil gained with slow fire then.Except bittern is raw materials used, the time that boils also is another weight factor of decision bittern taste, and a lot of hotel owners add a large amount of monosodium glutamate and soy sauce in order to save the time that bittern is raw materials used and boil in bittern, the not enough sweet-smelling of gained bittern smell, taste is pure and beautiful inadequately; Alcohol is being just inadequately with its Guilin rice-flour noodle taste that modulates.

Summary of the invention:

The technical problem to be solved in the present invention provides a kind of smell sweet-smelling, the pure and beautiful bittern of guilin rice-flour noodle for flavouring of taste.Use Guilin rice-flour noodle taste alcohol that this bittern modulates just, deliciousness.

Technical scheme of the present invention is as follows:

Bittern of guilin rice-flour noodle for flavouring, it is to boil 10～20 hours gained with slow fire by the following weight proportion raw material again after big fire is heated to boiling:

Water 100000, cloves 20～50, Chinese prickly ash 20～30, anise 20～50, tsaoko 60～80, cassia bark 60～80, old ginger 80～100, dried orange peel 20～40, Radix Glycyrrhizae 50～100, salt 1250～1650, rock sugar 200～300, chilli 50～100, liquor 20～60, bright beef 3000～6000.

The weight proportion of above-mentioned each raw material is preferably:

Water 100000, cloves 25, Chinese prickly ash 25, anise 40, tsaoko 70, cassia bark 70, old ginger 90, dried orange peel 30, Radix Glycyrrhizae 80, salt 1500, rock sugar 250, chilli 70, liquor 40, bright beef 4500.

Described liquor is the Guilin three-flower wine of alcoholic strength more than 50 °.

Bittern of guilin rice-flour noodle for flavouring of the present invention, raw material that adopts and proportioning are that the applicant draws through the long-term practice summary on original bittern prescription basis, only need take by weighing each raw material according to quantity places pot infusion certain hour to get final product, easy to make, and the bittern that boils out is bronzing, and smell sweet-smelling, taste are pure and beautiful; Use Guilin rice-flour noodle taste alcohol that this bittern modulates just, deliciousness.

The specific embodiment:

The invention will be further described with embodiment below, but the present invention is not limited to these embodiment.

Embodiment 1

Take by weighing water 100000 grams, cloves 20 grams, Chinese prickly ash 20 grams, anistree 50 grams, tsaoko 75 grams, cassia bark 80 grams, old ginger 80 grams, dried orange peel 20 grams, Radix Glycyrrhizae 50 grams, salt 1300 grams, rock sugar 300 grams, chilli 60 grams, alcoholic strength is that 55 ° liquor 20 gram and bright beef 3000 restrain and puts into stainless-steel pan, be heated to boiling with big fire after, used the slow fire infusion again 10 hours, cooling is filtered, and gained filtrate is bittern of guilin rice-flour noodle for flavouring of the present invention.

Embodiment 2

Take by weighing water 100000 grams, cloves 50 grams, Chinese prickly ash 30 grams, anistree 20 grams, tsaoko 60 grams, cassia bark 65 grams, old ginger 100 grams, dried orange peel 40 grams, Radix Glycyrrhizae 95 grams, salt 1650 grams, rock sugar 200 grams, chilli 100 grams, alcoholic strength is that 52 ° liquor 60 gram and bright beef 6000 restrain and puts into stainless-steel pan, be heated to boiling with big fire after, used the slow fire infusion again 20 hours, cooling is filtered, and gained filtrate is bittern of guilin rice-flour noodle for flavouring of the present invention.

Embodiment 3

Take by weighing water 100000 grams, cloves 25 grams, Chinese prickly ash 25 grams, anistree 40 grams, tsaoko 70 grams, cassia bark 70 grams, old ginger 90 grams, dried orange peel 30 grams, Radix Glycyrrhizae 80 grams, salt 1500 gram ， Bing Tang 250 grams, chilli 70 grams, alcoholic strength is that 51 ° liquor 40 gram and bright beef 4500 restrain and puts into stainless-steel pan, be heated to boiling with big fire after, used the slow fire infusion again 15 hours, cooling is filtered, and gained filtrate is bittern of guilin rice-flour noodle for flavouring of the present invention.

Claims (3)

1, bittern of guilin rice-flour noodle for flavouring is characterized in that it is to boil 10～20 hours gained with slow fire by the following weight proportion raw material again after big fire is heated to boiling:

Water 100000, cloves 20～50, Chinese prickly ash 20～30, anise 20～50, tsaoko 60～80, cassia bark 60～80, old ginger 80～100, dried orange peel 20～40, Radix Glycyrrhizae 50～100, salt 1250～1650, rock sugar 200～300, chilli 50～100, liquor 20～60, bright beef 3000～6000.

2, bittern of guilin rice-flour noodle for flavouring according to claim 1 is characterized in that: the weight proportion of each raw material is:

Water 100000, cloves 25, Chinese prickly ash 25, anise 40, tsaoko 70, cassia bark 70, old ginger 90, dried orange peel 30, Radix Glycyrrhizae 80, salt 1500, rock sugar 250, chilli 70, liquor 40, bright beef 4500.

3, bittern of guilin rice-flour noodle for flavouring according to claim 1 and 2 is characterized in that: described liquor is that alcoholic strength is the Guilin three-flower wine more than 50 °.