CN102228273A - Chopped chili pepper vinegar-pepper instant silk noodles and processing method thereof - Google Patents
Chopped chili pepper vinegar-pepper instant silk noodles and processing method thereof Download PDFInfo
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- CN102228273A CN102228273A CN201110120156XA CN201110120156A CN102228273A CN 102228273 A CN102228273 A CN 102228273A CN 201110120156X A CN201110120156X A CN 201110120156XA CN 201110120156 A CN201110120156 A CN 201110120156A CN 102228273 A CN102228273 A CN 102228273A
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Abstract
The invention discloses chopped chili pepper vinegar-pepper instant silk noodles and a processing method thereof. The chopped chili pepper vinegar-pepper instant silk noodles are characterized by comprising 50 to 70 grams of puff cake, 8 to 20 grams of sauce bag, 10 to 15 grams of powder vegetable bag, 10 to 13 grams of vinegar bag and 10 to 20 grams of chopped chili pepper bag. The processing method for the chopped chili pepper vinegar-pepper instant silk noodles comprises the following steps of: preparing the sauce bag, the powder vegetable bag, the vinegar bag and the chopped chili pepper bag, and packaging the sauce bag, the powder vegetable bag, the vinegar bag and the chopped chili pepper bag, the puff cake and forks or spoons by using packaging bowls, packaging boxes or packaging bags to prepare the instant silk noodles. In the processing method, pickled hot pepper and the like is used as raw materials and is not fried, so the vinegar-pepper palatable sense of the pickled hot pepper is kept, and the acceptability of consumers is high; the chopped chili pepper vinegar-pepper instant silk noodles are easy to produce mechanically, and compared with the conventional manually-fried material, the chopped chili pepper vinegar-pepper instant silk noodles have the advantage that process parameters are easier to control, so the operation is simplified, and the labor intensity is reduced greatly; and the quality of sauce in different batches is more stable, and the large-scale industrial production is facilitated.
Description
Technical field
The invention belongs to a kind of food or foodstuff and preparation method thereof, relate to a kind of green pepper sour and hot instant vermicelli and processing method thereof of cutting.
Background technology
Ipomoea batatas have another name called sweet potato (
Ipomoea batatasLam), sweet potato, pachyrhizus, be a kind of high yield cereal crops, be rich in vitamin, collagen and glue polysaccharide albumen, dietary fiber and steroids, physiology is alkalescence, is a kind of nutritious health food; Be that the important low input of China, high production, drought-resistant, anti-lean book, multipurpose are grain, feed and insutrial crop.China is world sweet potato big country, sweet potato year cultivated area 6,160,000 hm
2, gross output 1.17 hundred million t account for 68.1% and 86.8% of world's cultivated area and gross output respectively.Nutrient sweet potato is abundant, removes to contain a large amount of starch, Vc, V
B1, V
B2, V
E, outside carrotene, dietary fibre and the several amino acids (especially rare lysine is very abundant in the rice and flour), also contain mineral matters such as calcium, phosphorus, iron, potassium, and the materials such as mucus protein, dehydrobenzene, accurate female sex hormone and selenium with anti-cancer, antitumaous effect.Nutrient sweet potato balance, complete, nutritive value are not less than rice, face, and bright potato draws attention again in the status that people eat in the structure.In recent years, convenience food made of sweet potato has been obtained tremendous development, particularly is the welcome that the instant bean vermicelli food of primary raw material more and more is subjected to people with the Ipomoea batatas.
In recent years, instant bean vermicelli market shoots up, sales volume increases very fast, because the consumer taste changes in demand is fast, taste is tired out for taste consumers such as original vinegar-pepper flavor, large intestines flavor, spicy flavor, mushroom flavor, be badly in need of new taste and replenish, satisfy the taste demand of the continuous conversion of consumer.According to traditional consumption habit, steep little pimiento and all pass through fried or, destroyed the former taste original flavor that steeps little pimiento during the course, and increased the probability that produces harmful substance in the frying course by oily quick-fried, be unfavorable for health.
Summary of the invention
Purpose of the present invention is intended to overcome deficiency of the prior art, and a kind of green pepper sour and hot instant vermicelli and processing method thereof of cutting is provided.Thereby a kind of bright perfume is good to eat, unique flavor is cut green pepper sour and hot instant vermicelli product for the consumer provides.
Content of the present invention is: a kind of green pepper sour and hot instant vermicelli of cutting is characterized in that: every part of instant bean vermicelli comprises muffin 50-70g, sauce bag 8-20g, powder green vegetable bun 10-15g, vinegar bag 10-13g and cuts green pepper bag (or claiming the pickling pepper bag) 10-20g; Wherein:
The component of described sauce bag is formed and the weight portion proportioning comprises:
Vegetable oil (palm oil, rape oil, soya-bean oil or salad wet goods) 45-50 part
Animal fat (lard, chicken fat etc.) 15-25 part
Pickling pepper 8-10 part
Zanthoxylum powder 0.5-1 part
Chilli powder 1-2 part
Salt 2-3 part
Thick broad-bean sauce (one-level bean cotyledon, chafing dish type bean cotyledon or chilli oil bean cotyledon) 3-5 part
Pork cream (producer: melt hundred rings in Beijing, Beijing letter is precious, the Fujian flavor is rich etc.) 2-3 part
Pig bone made soup cream (producer: green hill, Luohe, two remittances etc.) 1-2 part
Sesame seed 0.2-0.5 part;
The component of described powder green vegetable bun is formed and the weight portion proportioning comprises:
Salt 65-70 part
5 '-flavour nucleotide disodium 0.5-1 part
Hydrolytic plant protein powder (producer: Baoding flavor group) 4-6 part
The smart powder of pork (producer: melt hundred rings in Beijing, Beijing letter is precious, the Fujian flavor is rich etc.) 1-2 part
Pig bone made soup powder (producer: green hill, Luohe, two remittances etc.) 1.5-3 part
Maltodextrin 1-3 part
Delicious and crisp soya bean (soybean is made to moisture 2-8% with the frying pan quick-fried) 2-3 part
Dehydration chive 0.2-0.5 part
Dehydration carrot 0.3-0.5 part;
The component of described vinegar bag is formed and the weight portion proportioning comprises:
Vinegar 70-100 part
Soy sauce 0-30 part;
Described component of cutting green pepper bag (or claiming the pickling pepper bag) forms and the weight portion proportioning comprises:
Pickling pepper (pickling pepper is smashed) 65-70 part
Salt 15-20 part.
In the content of the present invention: described muffin is the muffin that contains the bean vermicelli moulding of starch from sweet potato or sweet potato whole powder.
Another content of the present invention is: a kind of processing method of cutting the green pepper sour and hot instant vermicelli is characterized in that comprising the following steps:
A, preparation sauce bag:
Press vegetable oil (palm oil, rape oil, soya-bean oil or salad wet goods) 45-50 part, animal fat (lard, chicken fat etc.) 15-25 part, pickling pepper 8-10 part, zanthoxylum powder 0.5-1 part, chilli powder 1-2 part, salt 2-3 part, thick broad-bean sauce (one-level bean cotyledon, chafing dish type bean cotyledon, the chilli oil bean cotyledon) 3-5 part, pork cream (producer: melt hundred rings in Beijing, Beijing letter is precious, the Fujian flavor is rich etc.) 2-3 part, pig bone made soup cream (producer: green hill, Luohe, two remittances etc.) 1-2 part, the component of sesame seed 0.2-0.5 part is formed and the weight portion proportioning is got each component;
Animal fat is warming up to 180-190 ℃, add vegetable oil and be warming up to 150-165 ℃ again, add sesame seed, add pickling pepper, thick broad-bean sauce after 1-2 minute, under 110-120 ℃ of temperature, fry sauce after 5-8 minute, play pot to Cooling or heating jar, add chilli powder, zanthoxylum powder, salt, pork cream, pig bone made soup cream and also be stirred into sauce, behind sauce temperature≤50 ℃, promptly make the sauce bag by every part of 8-20g coating-dividing sealing;
B, preparation powder green vegetable bun:
Press salt 65-70 part, 5 '-flavour nucleotide disodium 0.5-1 part, hydrolytic plant protein powder (producer: Baoding flavor group) 4-6 part, the smart powder of pork (producer: melt hundred rings in Beijing, Beijing letter is precious, the Fujian flavor is rich etc.) 1-2 part, pig bone made soup powder (producer: green hill, Luohe, two remittances etc.) 1.5-3 part, maltodextrin 1-3 part, delicious and crisp soya bean (soybean is made to moisture 2-8% with the frying pan quick-fried) 2-3 part, dehydration chive 0.2-0.5 part, the component of dehydration carrot 0.3-0.5 part forms and the weight portion proportioning is got each component;
With mixing the back and form mixed powder with 5 '-flavour nucleotide disodium, hydrolytic plant protein powder, the smart powder of pork, pig bone made soup powder, maltodextrin, delicious and crisp soya bean after the salt frying, mixed powder is mixed and closes chartered plane (being prior art equipment) through the powder dish promptly making the powder green vegetable bun with dehydration chive, dehydration carrot by every part of 10-15g coating-dividing sealing;
C, preparation vinegar bag: component composition and weight portion proportioning by vinegar (being vinegar) 70-100 part, soy sauce 0-30 part are got each component;
Vinegar is mixed the back promptly make vinegar bag by every part of 10-13g coating-dividing sealing with soy sauce with liquid packing machine;
Green pepper bag (pickling pepper bag) is cut in d, preparation:
Component composition and weight portion proportioning by pickling pepper (being that pickling pepper is smashed) 65-70 part, salt 15-20 part are got each component;
With the pickling pepper fragmentation, mix with salt, adopt sauce body packing machine to become bag by every part of 10-20g coating-dividing sealing, then through 85-90 ℃ of water-bath pasteurize, sterilizing time was controlled at 25-30 minute, promptly made to cut green pepper bag (pickling pepper bag);
E, with a sauce bag, powder green vegetable bun, vinegar bag, one cut green pepper bag and 50-70g muffin, and fork or spoon one to reinstate packing bowl, box or bag packaging together, what promptly make one bowl, box or bag cuts green pepper sour and hot instant vermicelli finished product.
In another content of the present invention: vegetable oil described in the step a can be one or more a mixture of palm oil, rape oil, soya-bean oil or salad wet goods.
In another content of the present invention: animal fat described in the step a can be one or more the mixture in lard, butter, the chicken fat.
In another content of the present invention: chilli powder described in the step a can be the mixture of one or more chilli powders in commodity two twigs of the chaste tree by name, sub warhead, bell pepper, qi xing paprika, a new generation.
In another content of the present invention: zanthoxylum powder described in the step a can be the mixture of one or more zanthoxylum powders in Mao County Chinese prickly ash, Hanyuan Chinese prickly ash, the Shaanxi Chinese prickly ash.
In another content of the present invention: in the green vegetable bun of powder described in the step b, can be with powder and dehydrated vegetables packing separately separately, and can in the powder green vegetable bun, add one or more mixed material such as dehydration cabbage, the blue or green stalk of dehydration dish, dehydration mushroom, dehydration matrimony vine, the Chinese cabbage that dewaters.
In another content of the present invention: vinegar described in the step c can adopt one or more the mixture in bran vinegar, mature vinegar, rice vinegar, the light-coloured vinegar; Also can use one or more mixtures in the above-mentioned vinegar separately, not add soy sauce.
In another content of the present invention: pickling pepper described in the steps d can be for adopting one or more the raw mix of bubble pimiento, bubble green capsicum, pickled upturned chili green pepper; Sterilization mode can replace with modes such as microwave disinfection.
In another content of the present invention: step a prepares and fries device that sauce (boiling) uses in the sauce bag preferably for from turning over the formula fried bean sauce pot in the processing method.
Compared with prior art, the present invention has following characteristics and beneficial effect:
(1) to adopt vegetable oil, animal fat, pickling pepper, vinegar etc. be major ingredient in the present invention, and bright capsicum makes auxiliary material after infusion, vinegar-pepper agreeable to the taste, and it is fragrant and the tasty and refreshing aquatic foods of pickling pepper are peppery, unique flavor to have strong acetic acid; With the pickling pepper is raw material, without fried, keeps the vinegar-pepper agreeable to the taste sense of pickling pepper, bright fragrant sense, has avoided may producing harmful substance because of fried, is beneficial to health, and consumer's acceptance is higher;
(2) adopt the present invention, be easy to mechanization production, fry material procedure parameter more easy to control, make simple to operateization, greatly reduce labour intensity than traditional-handwork.Simultaneously, the sauce quality of different batches is more stable, is beneficial to large-scale production;
(3) adopt the present invention, increase configuration capsicum bag, finished product bean vermicelli special taste is compared richer individual character with instant bean vermicelli, the instant noodles of present numerous domestic style;
(4) adopt the present invention, can turn over the formula fried bean sauce pot certainly is frying (stir-fry sauce) device (instrument), the material temperature is fried in easier control in the production, avoided when using traditional common stir-fry sauce pot the sauce frying inhomogeneous, the local flavor deviation is bigger, has guaranteed very easily to occur the equilibrium of deviation sauce local flavor and has made whole local flavor equilibrium;
(5) production and processing technology of the present invention is succinct, and production cost is low, energy savings, and finished product instant bean vermicelli stay in grade, good product quality, practical.
The specific embodiment
Embodiment given below intends so that the invention will be further described; but can not be interpreted as it is limiting the scope of the invention; the person skilled in art to some nonessential improvement and adjustment that the present invention makes, still belongs to protection scope of the present invention according to the content of the invention described above.
Embodiment 1:
A kind of green pepper sour and hot instant vermicelli of cutting, every part of instant bean vermicelli comprises muffin 50-70g, sauce bag 8-20g, powder green vegetable bun 10-15g, vinegar bag 10-13g and cuts green pepper bag (or claiming the pickling pepper bag) 10-20g; Wherein:
The component of described sauce bag is formed and the weight portion proportioning comprises:
Vegetable oil (palm oil, rape oil, soya-bean oil or salad wet goods) 45-50 part
Animal fat (lard, chicken fat etc.) 15-25 part
Pickling pepper 8-10 part
Zanthoxylum powder 0.5-1 part
Chilli powder 1-2 part
Salt 2-3 part
Thick broad-bean sauce (one-level bean cotyledon, chafing dish type bean cotyledon or chilli oil bean cotyledon) 3-5 part
Pork cream (producer: melt hundred rings in Beijing, Beijing letter is precious, the Fujian flavor is rich etc.) 2-3 part
Pig bone made soup cream (producer: green hill, Luohe, two remittances etc.) 1-2 part
Sesame seed 0.2-0.5 part;
The component of described powder green vegetable bun is formed and the weight portion proportioning comprises:
Salt 65-70 part
5 '-flavour nucleotide disodium 0.5-1 part
Hydrolytic plant protein powder (producer: Baoding flavor group) 4-6 part
The smart powder of pork (producer: melt hundred rings in Beijing, Beijing letter is precious, the Fujian flavor is rich etc.) 1-2 part
Pig bone made soup powder (producer: green hill, Luohe, two remittances etc.) 1.5-3 part
Maltodextrin 1-3 part
Delicious and crisp soya bean (soybean is made to moisture 2-8% with the frying pan quick-fried) 2-3 part
Dehydration chive 0.2-0.5 part
Dehydration carrot 0.3-0.5 part;
The component of described vinegar bag is formed and the weight portion proportioning comprises:
Vinegar 70-100 part
Soy sauce 0-30 part;
Described component of cutting green pepper bag (or claiming the pickling pepper bag) forms and the weight portion proportioning comprises:
Pickling pepper (pickling pepper is smashed) 65-70 part
Salt 15-20 part.
Embodiment 2:
A kind of green pepper sour and hot instant vermicelli of cutting, every part of instant bean vermicelli comprises muffin 50g, sauce bag 8g, powder green vegetable bun 10g, vinegar bag 10g and cuts green pepper bag (or claiming the pickling pepper bag) 10g; Wherein:
The component of described sauce bag is formed and the weight portion proportioning comprises:
45 parts of vegetable oil (palm oil, rape oil, soya-bean oil or salad wet goods)
15 parts of animal fats (lard, chicken fat etc.)
8 parts of pickling peppers
0.5 part of zanthoxylum powder
1 part of chilli powder
2 parts of salt
3 parts of thick broad-bean sauce (one-level bean cotyledon, chafing dish type bean cotyledon or chilli oil bean cotyledon)
2 parts of pork cream (producer: melt hundred rings in Beijing, Beijing letter is precious, the Fujian flavor is rich etc.)
1 part of pig bone made soup cream (producer: green hill, Luohe, two remittances etc.)
0.2 part of sesame seed;
The component of described powder green vegetable bun is formed and the weight portion proportioning comprises:
65 parts of salt
0.5 part of 5 '-flavour nucleotide disodium
Hydrolytic plant protein powder (producer: Baoding flavor group) 4 parts
1 part in the smart powder of pork (producer: melt hundred rings in Beijing, Beijing letter is precious, the Fujian flavor is rich etc.)
1.5 parts in pig bone made soup powder (producer: green hill, Luohe, two remittances etc.)
1 part of maltodextrin
2 parts of delicious and crisp soya beans (soybean is made to moisture 2-8% with the frying pan quick-fried)
0.2 part of dehydration chive
0.3 part in dehydration carrot;
The component of described vinegar bag is formed and the weight portion proportioning comprises:
70 parts of vinegar
0 part in soy sauce;
Described component of cutting green pepper bag (or claiming the pickling pepper bag) forms and the weight portion proportioning comprises:
65 parts of pickling peppers (capsicum is smashed)
15 parts of salt.
Embodiment 3:
A kind of green pepper sour and hot instant vermicelli of cutting, every part of instant bean vermicelli comprises muffin 70g, sauce bag 20g, powder green vegetable bun 15g, vinegar bag 13g and cuts green pepper bag (or claiming the pickling pepper bag) 20g; Wherein:
The component of described sauce bag is formed and the weight portion proportioning comprises:
50 parts of vegetable oil (palm oil, rape oil, soya-bean oil or salad wet goods)
25 parts of animal fats (lard, chicken fat etc.)
10 parts of pickling peppers
1 part of zanthoxylum powder
2 parts of chilli powders
3 parts of salt
5 parts of thick broad-bean sauce (one-level bean cotyledon, chafing dish type bean cotyledon or chilli oil bean cotyledon)
3 parts of pork cream (producer: melt hundred rings in Beijing, Beijing letter is precious, the Fujian flavor is rich etc.)
2 parts of pig bone made soup cream (producer: green hill, Luohe, two remittances etc.)
0.5 part of sesame seed;
The component of described powder green vegetable bun is formed and the weight portion proportioning comprises:
70 parts of salt
1 part of 5 '-flavour nucleotide disodium
Hydrolytic plant protein powder (producer: Baoding flavor group) 6 parts
2 parts in the smart powder of pork (producer: melt hundred rings in Beijing, Beijing letter is precious, the Fujian flavor is rich etc.)
3 parts in pig bone made soup powder (producer: green hill, Luohe, two remittances etc.)
3 parts of maltodextrins
3 parts of delicious and crisp soya beans (soybean is made to moisture 2-8% with the frying pan quick-fried)
0.5 part of dehydration chive
0.5 part in dehydration carrot;
The component of described vinegar bag is formed and the weight portion proportioning comprises:
100 parts of vinegar
30 parts in soy sauce;
Described component of cutting green pepper bag (or claiming the pickling pepper bag) forms and the weight portion proportioning comprises:
70 parts of pickling peppers (pickling pepper is smashed)
20 parts of salt.
Embodiment 4:
A kind of green pepper sour and hot instant vermicelli of cutting, every part of instant bean vermicelli comprises muffin 60g, sauce bag 14g, powder green vegetable bun 13g, vinegar bag 12g and cuts green pepper bag (or claiming the pickling pepper bag) 15g; Wherein:
The component of described sauce bag is formed and the weight portion proportioning comprises:
48 parts of vegetable oil (palm oil, rape oil, soya-bean oil or salad wet goods)
20 parts of animal fats (lard, chicken fat etc.)
9 parts of pickling peppers
0.7 part of zanthoxylum powder
1.5 parts of chilli powders
2.5 parts of salt
4 parts of thick broad-bean sauce (one-level bean cotyledon, chafing dish type bean cotyledon or chilli oil bean cotyledon)
2.5 parts of pork cream (producer: melt hundred rings in Beijing, Beijing letter is precious, the Fujian flavor is rich etc.)
1.5 parts of pig bone made soup cream (producer: green hill, Luohe, two remittances etc.)
0.4 part of sesame seed;
The component of described powder green vegetable bun is formed and the weight portion proportioning comprises:
67 parts of salt
0.7 part of 5 '-flavour nucleotide disodium
Hydrolytic plant protein powder (producer: Baoding flavor group) 5 parts
1.5 parts in the smart powder of pork (producer: melt hundred rings in Beijing, Beijing letter is precious, the Fujian flavor is rich etc.)
2.2 parts in pig bone made soup powder (producer: green hill, Luohe, two remittances etc.)
2 parts of maltodextrins
2.5 parts of delicious and crisp soya beans (soybean is made to moisture 2-8% with the frying pan quick-fried)
0.3 part of dehydration chive
0.4 part in dehydration carrot;
The component of described vinegar bag is formed and the weight portion proportioning comprises:
85 parts of vinegar
15 parts in soy sauce;
Described component of cutting green pepper bag (or claiming the pickling pepper bag) forms and the weight portion proportioning comprises:
68 parts of pickling peppers (pickling pepper is smashed)
17 parts of salt.
Embodiment 5-11:
A kind of green pepper sour and hot instant vermicelli of cutting, every part of instant bean vermicelli comprises muffin 50-70g, sauce bag 8-20g, powder green vegetable bun 10-15g, vinegar bag 10-13g and cuts green pepper bag (or claiming the pickling pepper bag) 10-20g;
The concrete consumption (g) of each embodiment sees the following form:
Wherein:
The component of described sauce bag is formed and the weight portion proportioning comprises: vegetable oil (palm oil, rape oil, soya-bean oil or salad wet goods) 45-50 part, animal fat (lard, chicken fat etc.) 15-25 part, pickling pepper 8-10 part, zanthoxylum powder 0.5-1 part, chilli powder 1-2 part, salt 2-3 part, thick broad-bean sauce (one-level bean cotyledon, chafing dish type bean cotyledon or chilli oil bean cotyledon) 3-5 part, pork cream (producer: melt hundred rings in Beijing, Beijing letter is precious, the Fujian flavor is rich etc.) 2-3 part, pig bone made soup cream (producer: green hill, Luohe, two remittances etc.) 1-2 part, sesame seed 0.2-0.5 part;
The concrete amount ratio of each embodiment (the weight portion proportioning can be gram) sees the following form:
The component of described powder green vegetable bun is formed and the weight portion proportioning comprises: salt 65-70 part, 5 '-flavour nucleotide disodium 0.5-1 part, hydrolytic plant protein powder (producer: Baoding flavor group) 4-6 part, the smart powder of pork (producer: melt hundred rings in Beijing, Beijing letter is precious, the Fujian flavor is rich etc.) 1-2 part, pig bone made soup powder (producer: green hill, Luohe, two remittances etc.) 1.5-3 part, maltodextrin 1-3 part, delicious and crisp soya bean (soybean is made to moisture 2-8% with the frying pan quick-fried) 2-3 part, dehydration chive 0.2-0.5 part, dehydration carrot 0.3-0.5 part;
The concrete amount ratio of each embodiment (the weight portion proportioning can be gram) sees the following form:
The component of described vinegar bag is formed and the weight portion proportioning comprises:
Vinegar 70-100 part
Soy sauce 0-30 part;
The concrete amount ratio of each embodiment (the weight portion proportioning can be gram) sees the following form:
Described component of cutting green pepper bag (or claiming the pickling pepper bag) forms and the weight portion proportioning comprises:
Bubble pimiento (will steep little pimiento smashes) 65-70 part
Bubble ginger 15-30 part
Salt 15-20 part
Pericarpium zanthoxyli schinifolii powder 2-3 part.
The concrete amount ratio of each embodiment (the weight portion proportioning can be gram) sees the following form:
Embodiment 12:
A kind of processing method of cutting the green pepper sour and hot instant vermicelli comprises the following steps:
A, preparation sauce bag:
Press vegetable oil (palm oil, rape oil, soya-bean oil or salad wet goods) 45-50 part, animal fat (lard, chicken fat etc.) 15-25 part, pickling pepper 8-10 part, bright onion 1.5-2 part, zanthoxylum powder 0.5-1 part, chilli powder 1-2 part, salt 2-3 part, thick broad-bean sauce (one-level bean cotyledon, chafing dish type bean cotyledon, the chilli oil bean cotyledon) 3-5 part, pork cream (producer: melt hundred rings in Beijing, Beijing letter is precious, the Fujian flavor is rich etc.) 2-3 part, pig bone made soup cream (producer: green hill, Luohe, two remittances etc.) 1-2 part, the component of sesame seed 0.2-0.5 part is formed and the weight portion proportioning is got each component; Concrete composition and weight portion proportioning are with arbitrary among the embodiment 2-11;
Animal fat is warming up to 180-190 ℃, add vegetable oil and be warming up to 150-165 ℃ again, add sesame seed, add pickling pepper, thick broad-bean sauce after 1 minute, under 110-120 ℃ of temperature, fry sauce after 5 minutes, play pot to Cooling or heating jar, add chilli powder, zanthoxylum powder, salt, pork cream, pig bone made soup cream and also be stirred into sauce, behind sauce temperature≤50 ℃, promptly make the sauce bag by every part of 8g coating-dividing sealing;
B, preparation powder green vegetable bun:
Press salt 65-70 part, 5 '-flavour nucleotide disodium 0.5-1 part, hydrolytic plant protein powder (producer: Baoding flavor group) 4-6 part, the smart powder of pork (producer: melt hundred rings in Beijing, Beijing letter is precious, the Fujian flavor is rich etc.) 1-2 part, pig bone made soup powder (producer: green hill, Luohe, two remittances etc.) 1.5-3 part, maltodextrin 1-3 part, delicious and crisp soya bean (soybean is made to moisture 2-8% with the frying pan quick-fried) 2-3 part, dehydration chive 0.2-0.5 part, the component of dehydration carrot 0.3-0.5 part forms and the weight portion proportioning is got each component; Concrete composition and weight portion proportioning are with arbitrary among the embodiment 2-11;
With mixing the back and form mixed powder with 5 '-flavour nucleotide disodium, hydrolytic plant protein powder, the smart powder of pork, pig bone made soup powder, maltodextrin, delicious and crisp soya bean after the salt frying, mixed powder is mixed and closes chartered plane (being prior art equipment) through the powder dish promptly making the powder green vegetable bun with dehydration chive, dehydration carrot by every part of 10g coating-dividing sealing;
C, preparation vinegar bag: component composition and weight portion proportioning by vinegar (being vinegar) 70-100 part, soy sauce 0-30 part are got each component; Concrete composition and weight portion proportioning are with arbitrary among the embodiment 2-11;
Vinegar is mixed the back promptly make vinegar bag by every part of 10g coating-dividing sealing with soy sauce with liquid packing machine;
Green pepper bag (pickling pepper bag) is cut in d, preparation:
Component composition and weight portion proportioning by pickling pepper (being that pickling pepper is smashed) 65-70 part, salt 15-20 part are got each component; Concrete composition and weight portion proportioning are with arbitrary among the embodiment 2-11;
With the pickling pepper fragmentation, mix with salt, adopt sauce body packing machine to become bag by every part of 10g coating-dividing sealing, then through 85-90 ℃ of water-bath pasteurize, sterilizing time was controlled at 25-30 minute, promptly made to cut green pepper bag (pickling pepper bag);
E, with a sauce bag, powder green vegetable bun, vinegar bag, one cut green pepper bag and 50-70g muffin, and fork or spoon one to reinstate packing bowl, box or bag packaging together, what promptly make one bowl, box or bag cuts green pepper sour and hot instant vermicelli finished product.
Embodiment 13:
A kind of processing method of cutting the green pepper sour and hot instant vermicelli comprises the following steps:
A, preparation sauce bag:
Press vegetable oil (palm oil, rape oil, soya-bean oil or salad wet goods) 45-50 part, animal fat (lard, chicken fat etc.) 15-25 part, pickling pepper 8-10 part, zanthoxylum powder 0.5-1 part, chilli powder 1-2 part, salt 2-3 part, thick broad-bean sauce (one-level bean cotyledon, chafing dish type bean cotyledon, the chilli oil bean cotyledon) 3-5 part, pork cream (producer: melt hundred rings in Beijing, Beijing letter is precious, the Fujian flavor is rich etc.) 2-3 part, pig bone made soup cream (producer: green hill, Luohe, two remittances etc.) 1-2 part, the component of sesame seed 0.2-0.5 part is formed and the weight portion proportioning is got each component; Concrete composition and weight portion proportioning are with arbitrary among the embodiment 2-11;
Animal fat is warming up to 180-190 ℃, add vegetable oil and be warming up to 150-165 ℃ again, add sesame seed, add pickling pepper, thick broad-bean sauce after 2 minutes, under 110-120 ℃ of temperature, fry sauce after 8 minutes, play pot to Cooling or heating jar, add chilli powder, zanthoxylum powder, salt, pork cream, pig bone made soup cream and also be stirred into sauce, behind sauce temperature≤50 ℃, promptly make the sauce bag by every part of 20g coating-dividing sealing;
B, preparation powder green vegetable bun:
Press salt 65-70 part, 5 '-flavour nucleotide disodium 0.5-1 part, hydrolytic plant protein powder (producer: Baoding flavor group) 4-6 part, the smart powder of pork (producer: melt hundred rings in Beijing, Beijing letter is precious, the Fujian flavor is rich etc.) 1-2 part, pig bone made soup powder (producer: green hill, Luohe, two remittances etc.) 1.5-3 part, maltodextrin 1-3 part, delicious and crisp soya bean (soybean is made to moisture 2-8% with the frying pan quick-fried) 2-3 part, dehydration chive 0.2-0.5 part, the component of dehydration carrot 0.3-0.5 part forms and the weight portion proportioning is got each component; Concrete composition and weight portion proportioning are with arbitrary among the embodiment 2-11;
With mixing the back and form mixed powder with 5 '-flavour nucleotide disodium, hydrolytic plant protein powder, the smart powder of pork, pig bone made soup powder, maltodextrin, delicious and crisp soya bean after the salt frying, mixed powder is mixed and closes chartered plane (being prior art equipment) through the powder dish promptly making the powder green vegetable bun with dehydration chive, dehydration carrot by every part of 15g coating-dividing sealing;
C, preparation vinegar bag: component composition and weight portion proportioning by vinegar (being vinegar) 70-100 part, soy sauce 0-30 part are got each component; Concrete composition and weight portion proportioning are with arbitrary among the embodiment 2-11;
Vinegar is mixed the back promptly make vinegar bag by every part of 13g coating-dividing sealing with soy sauce with liquid packing machine;
Green pepper bag (pickling pepper bag) is cut in d, preparation:
Component composition and weight portion proportioning by pickling pepper (being that pickling pepper is smashed) 65-70 part, salt 15-20 part are got each component; Concrete composition and weight portion proportioning are with arbitrary among the embodiment 2-11;
With the pickling pepper fragmentation, mix with salt, adopt sauce body packing machine to become bag by every part of 20g coating-dividing sealing, then through 85-90 ℃ of water-bath pasteurize, sterilizing time was controlled at 25-30 minute, promptly made to cut green pepper bag (pickling pepper bag);
E, with a sauce bag, powder green vegetable bun, vinegar bag, one cut green pepper bag and 50-70g muffin, and fork or spoon one to reinstate packing bowl, box or bag packaging together, what promptly make one bowl, box or bag cuts green pepper sour and hot instant vermicelli finished product.
Embodiment 14:
A kind of processing method of cutting the green pepper sour and hot instant vermicelli comprises the following steps:
A, preparation sauce bag:
Press vegetable oil (palm oil, rape oil, soya-bean oil or salad wet goods) 45-50 part, animal fat (lard, chicken fat etc.) 15-25 part, pickling pepper 8-10 part, zanthoxylum powder 0.5-1 part, chilli powder 1-2 part, salt 2-3 part, thick broad-bean sauce (one-level bean cotyledon, chafing dish type bean cotyledon, the chilli oil bean cotyledon) 3-5 part, pork cream (producer: melt hundred rings in Beijing, Beijing letter is precious, the Fujian flavor is rich etc.) 2-3 part, pig bone made soup cream (producer: green hill, Luohe, two remittances etc.) 1-2 part, the component of sesame seed 0.2-0.5 part is formed and the weight portion proportioning is got each component; Concrete composition and weight portion proportioning are with arbitrary among the embodiment 2-11;
Animal fat is warming up to 180-190 ℃, add vegetable oil and be warming up to 150-165 ℃ again, add sesame seed, 1.5 add pickling pepper, thick broad-bean sauce after minute, under 110-120 ℃ of temperature, fry sauce after 7 minutes, play pot to Cooling or heating jar, add chilli powder, zanthoxylum powder, salt, pork cream, pig bone made soup cream and also be stirred into sauce, behind sauce temperature≤50 ℃, promptly make the sauce bag by every part of 14g coating-dividing sealing;
B, preparation powder green vegetable bun:
Press salt 65-70 part, 5 '-flavour nucleotide disodium 0.5-1 part, hydrolytic plant protein powder (producer: Baoding flavor group) 4-6 part, the smart powder of pork (producer: melt hundred rings in Beijing, Beijing letter is precious, the Fujian flavor is rich etc.) 1-2 part, pig bone made soup powder (producer: green hill, Luohe, two remittances etc.) 1.5-3 part, maltodextrin 1-3 part, delicious and crisp soya bean (soybean is made to moisture 2-8% with the frying pan quick-fried) 2-3 part, dehydration chive 0.2-0.5 part, the component of dehydration carrot 0.3-0.5 part forms and the weight portion proportioning is got each component; Concrete composition and weight portion proportioning are with arbitrary among the embodiment 2-11;
With mixing the back and form mixed powder with 5 '-flavour nucleotide disodium, hydrolytic plant protein powder, the smart powder of pork, pig bone made soup powder, maltodextrin, delicious and crisp soya bean after the salt frying, mixed powder is mixed and closes chartered plane (being prior art equipment) through the powder dish promptly making the powder green vegetable bun with dehydration chive, dehydration carrot by every part of 12g coating-dividing sealing;
C, preparation vinegar bag: component composition and weight portion proportioning by vinegar (being vinegar) 70-100 part, soy sauce 0-30 part are got each component; Concrete composition and weight portion proportioning are with arbitrary among the embodiment 2-11;
Vinegar is mixed the back promptly make vinegar bag by every part of 12g coating-dividing sealing with soy sauce with liquid packing machine;
Green pepper bag (pickling pepper bag) is cut in d, preparation:
Component composition and weight portion proportioning by pickling pepper (being that pickling pepper is smashed) 65-70 part, salt 15-20 part are got each component; Concrete composition and weight portion proportioning are with arbitrary among the embodiment 2-11;
With the pickling pepper fragmentation, mix with salt, adopt sauce body packing machine to become bag by every part of 15g coating-dividing sealing, then through 85-90 ℃ of water-bath pasteurize, sterilizing time was controlled at 25-30 minute, promptly made to cut green pepper bag (pickling pepper bag);
E, with a sauce bag, powder green vegetable bun, vinegar bag, one cut green pepper bag and 50-70g muffin, and fork or spoon one to reinstate packing bowl, box or bag packaging together, what promptly make one bowl, box or bag cuts green pepper sour and hot instant vermicelli finished product.
Embodiment 15:
A kind of processing method of cutting the green pepper sour and hot instant vermicelli comprises the following steps:
A, preparation sauce bag:
Press vegetable oil (palm oil, rape oil, soya-bean oil or salad wet goods) 45-50 part, animal fat (lard, chicken fat etc.) 15-25 part, pickling pepper 8-10 part, zanthoxylum powder 0.5-1 part, chilli powder 1-2 part, salt 2-3 part, thick broad-bean sauce (one-level bean cotyledon, chafing dish type bean cotyledon, the chilli oil bean cotyledon) 3-5 part, pork cream (producer: melt hundred rings in Beijing, Beijing letter is precious, the Fujian flavor is rich etc.) 2-3 part, pig bone made soup cream (producer: green hill, Luohe, two remittances etc.) 1-2 part, the component of sesame seed 0.2-0.5 part is formed and the weight portion proportioning is got each component; Concrete composition and weight portion proportioning are with arbitrary among the embodiment 2-11;
Animal fat is warming up to 180-190 ℃, add vegetable oil and be warming up to 150-165 ℃ again, add sesame seed, add pickling pepper, thick broad-bean sauce after 1-2 minute, under 110-120 ℃ of temperature, fry sauce after 5-8 minute, play pot to Cooling or heating jar, add chilli powder, zanthoxylum powder, salt, pork cream, pig bone made soup cream and also be stirred into sauce, behind sauce temperature≤50 ℃, promptly make the sauce bag by every part of 8-20g coating-dividing sealing;
B, preparation powder green vegetable bun:
Press salt 65-70 part, 5 '-flavour nucleotide disodium 0.5-1 part, hydrolytic plant protein powder (producer: Baoding flavor group) 4-6 part, the smart powder of pork (producer: melt hundred rings in Beijing, Beijing letter is precious, the Fujian flavor is rich etc.) 1-2 part, pig bone made soup powder (producer: green hill, Luohe, two remittances etc.) 1.5-3 part, maltodextrin 1-3 part, delicious and crisp soya bean (soybean is made to moisture 2-8% with the frying pan quick-fried) 2-3 part, dehydration chive 0.2-0.5 part, the component of dehydration carrot 0.3-0.5 part forms and the weight portion proportioning is got each component; Concrete composition and weight portion proportioning are with arbitrary among the embodiment 2-11;
With mixing the back and form mixed powder with 5 '-flavour nucleotide disodium, hydrolytic plant protein powder, the smart powder of pork, pig bone made soup powder, maltodextrin, delicious and crisp soya bean after the salt frying, mixed powder is mixed and closes chartered plane (being prior art equipment) through the powder dish promptly making the powder green vegetable bun with dehydration chive, dehydration carrot by every part of 10-15g coating-dividing sealing;
C, preparation vinegar bag: component composition and weight portion proportioning by vinegar (being vinegar) 70-100 part, soy sauce 0-30 part are got each component; Concrete composition and weight portion proportioning are with arbitrary among the embodiment 2-11;
Vinegar is mixed the back promptly make vinegar bag by every part of 10-13g coating-dividing sealing with soy sauce with liquid packing machine;
Green pepper bag (pickling pepper bag) is cut in d, preparation:
Component composition and weight portion proportioning by pickling pepper (being that pickling pepper is smashed) 65-70 part, salt 15-20 part are got each component; Concrete composition and weight portion proportioning are with arbitrary among the embodiment 2-11;
With the pickling pepper fragmentation, mix with salt, adopt sauce body packing machine to become bag by every part of 10-20g coating-dividing sealing, then through 85-90 ℃ of water-bath pasteurize, sterilizing time was controlled at 25-30 minute, promptly made to cut green pepper bag (pickling pepper bag);
E, with a sauce bag, powder green vegetable bun, vinegar bag, one cut green pepper bag and 50-70g muffin, and fork or spoon one to reinstate packing bowl, box or bag packaging together, what promptly make one bowl, box or bag cuts green pepper sour and hot instant vermicelli finished product.
In the foregoing description: vegetable oil described in the step a can be one or more a mixture of palm oil, rape oil, soya-bean oil or salad wet goods.
In the foregoing description: animal fat described in the step a can be one or more the mixture in lard, butter, the chicken fat.
In the foregoing description: chilli powder described in the step a can be the mixture of one or more chilli powders in commodity two twigs of the chaste tree by name, sub warhead, bell pepper, qi xing paprika, a new generation.
In the foregoing description: zanthoxylum powder described in the step a can be the mixture of one or more zanthoxylum powders in Mao County Chinese prickly ash, Hanyuan Chinese prickly ash, the Shaanxi Chinese prickly ash.
In the foregoing description: in the green vegetable bun of powder described in the step b, can be with powder and dehydrated vegetables packing separately separately, can also in the powder green vegetable bun, add one or more mixed material such as dehydration cabbage, the blue or green stalk of dehydration dish, dehydration mushroom, dehydration matrimony vine, the Chinese cabbage that dewaters.
In the foregoing description: vinegar described in the step c can adopt one or more the mixture in bran vinegar, mature vinegar, rice vinegar, the light-coloured vinegar; Also can use one or more mixtures in the above-mentioned vinegar separately, not add soy sauce.
In the foregoing description: pickling pepper described in the steps d can be for adopting one or more the raw mix of bubble pimiento, bubble green capsicum, pickled upturned chili green pepper; Sterilization mode can replace with modes such as microwave disinfection.
In the foregoing description:: described muffin is the muffin that contains the bean vermicelli moulding of starch from sweet potato or sweet potato whole powder (referring to the record of Chinese patent application numbers 200910059207.5, publication number CN101548761A, title prior aries such as " a kind of processing methods of sweet potato whole powder ").
In the foregoing description: described weight portion can all be gram or kilogram.
Among foregoing invention content and the embodiment: described " producer " is the manufacturer of raw material.
In the foregoing description: the technological parameter in each step, each amounts of components and other numerical value are scope, and any point is all applicable.
The same prior art of technology contents, the raw material components of concrete narration are not existing marketable material in content of the present invention and the foregoing description.
The invention is not restricted to the foregoing description, content of the present invention is described all can implement and have described good result.
Claims (9)
1. cut the green pepper sour and hot instant vermicelli for one kind, it is characterized in that: every part of instant bean vermicelli comprises muffin 50-70g, sauce bag 8-20g, powder green vegetable bun 10-15g, vinegar bag 10-13g and cuts green pepper bag 10-20g; Wherein:
The component of described sauce bag is formed and the weight portion proportioning comprises:
Vegetable oil 45-50 part
Animal fat 15-25 part
Pickling pepper 8-10 part
Zanthoxylum powder 0.5-1 part
Chilli powder 1-2 part
Salt 2-3 part
Thick broad-bean sauce 3-5 part
Pork cream 2-3 part
Pig bone made soup cream 1-2 part
Sesame seed 0.2-0.5 part;
The component of described powder green vegetable bun is formed and the weight portion proportioning comprises:
Salt 65-70 part
5 '-flavour nucleotide disodium 0.5-1 part
Hydrolytic plant protein powder 4-6 part
The smart powder 1-2 of pork part
Pig bone made soup powder 1.5-3 part
Maltodextrin 1-3 part
Delicious and crisp soya bean 2-3 part
Dehydration chive 0.2-0.5 part
Dehydration carrot 0.3-0.5 part;
The component of described vinegar bag is formed and the weight portion proportioning comprises:
Vinegar 70-100 part
Soy sauce 0-30 part;
Described component of cutting the green pepper bag forms and the weight portion proportioning comprises:
Pickling pepper 65-70 part
Salt 15-20 part.
2. a processing method of cutting the green pepper sour and hot instant vermicelli is characterized in that comprising the following steps:
A, preparation sauce bag:
Component composition and weight portion proportioning by vegetable oil 45-50 part, animal fat 15-25 part, pickling pepper 8-10 part, zanthoxylum powder 0.5-1 part, chilli powder 1-2 part, salt 2-3 part, thick broad-bean sauce 3-5 part, pork cream 2-3 part, pig bone made soup cream 1-2 part, sesame seed 0.2-0.5 part are got each component;
Animal fat is warming up to 180-190 ℃, add vegetable oil and be warming up to 150-165 ℃ again, add sesame seed, add pickling pepper, thick broad-bean sauce after 1-2 minute, under 110-120 ℃ of temperature, fry sauce after 5-8 minute, play pot to Cooling or heating jar, add chilli powder, zanthoxylum powder, salt, pork cream, pig bone made soup cream and also be stirred into sauce, behind sauce temperature≤50 ℃, promptly make the sauce bag by every part of 8-20g coating-dividing sealing;
B, preparation powder green vegetable bun:
Component composition and weight portion proportioning by salt 65-70 part, 5 '-flavour nucleotide disodium 0.5-1 part, hydrolytic plant protein powder 4-6 part, the smart powder 1-2 of pork part, pig bone made soup powder 1.5-3 part, maltodextrin 1-3 part, delicious and crisp soya bean 2-3 part, dehydration chive 0.2-0.5 part, dehydration carrot 0.3-0.5 part are got each component;
With mixing the back and form mixed powder with 5 '-flavour nucleotide disodium, hydrolytic plant protein powder, the smart powder of pork, pig bone made soup powder, maltodextrin, delicious and crisp soya bean after the salt frying, mixed powder is mixed and closes chartered plane through the powder dish promptly making the powder green vegetable bun with dehydration chive, dehydration carrot by every part of 10-15g coating-dividing sealing;
C, preparation vinegar bag: component composition and weight portion proportioning by vinegar 70-100 part, soy sauce 0-30 part are got each component;
Vinegar is mixed the back promptly make vinegar bag by every part of 10-13g coating-dividing sealing with soy sauce with liquid packing machine;
The green pepper bag is cut in d, preparation:
Component composition and weight portion proportioning by pickling pepper 65-70 part, salt 15-20 part are got each component;
With the pickling pepper fragmentation, mix with salt, adopt sauce body packing machine to become bag by every part of 10-20g coating-dividing sealing, then through 85-90 ℃ of water-bath pasteurize, sterilizing time was controlled at 25-30 minute, promptly made to cut the green pepper bag;
E, with a sauce bag, powder green vegetable bun, vinegar bag, one cut green pepper bag and 50-70g muffin, and fork or spoon one to reinstate packing bowl, box or bag packaging together, what promptly make one bowl, box or bag cuts green pepper sour and hot instant vermicelli finished product.
3. by the described processing method of cutting the green pepper sour and hot instant vermicelli of claim 2, it is characterized in that: vegetable oil described in the step a is one or more a mixture of palm oil, rape oil, soya-bean oil or salad wet goods.
4. by the described processing method of cutting the green pepper sour and hot instant vermicelli of claim 2, it is characterized in that: animal fat described in the step a is one or more the mixture in lard, butter, the chicken fat.
5. by the described processing method of cutting the green pepper sour and hot instant vermicelli of claim 2, it is characterized in that: chilli powder described in the step a is the mixture of one or more chilli powders in commodity two twigs of the chaste tree by name, sub warhead, bell pepper, qi xing paprika, a new generation.
6. by the described processing method of cutting the green pepper sour and hot instant vermicelli of claim 2, it is characterized in that: zanthoxylum powder described in the step a is the mixture of one or more zanthoxylum powders in Mao County Chinese prickly ash, Hanyuan Chinese prickly ash, the Shaanxi Chinese prickly ash.
7. by the described processing method of cutting the green pepper sour and hot instant vermicelli of claim 2, it is characterized in that: in the green vegetable bun of powder described in the step b, with powder and dehydrated vegetables packing separately separately, and in the powder green vegetable bun, add the dehydration cabbage is arranged, one or more mixed material such as the blue or green stalk of dehydration dish, dehydration mushroom, dehydration matrimony vine, dehydration Chinese cabbage.
8. by the described processing method of cutting the green pepper sour and hot instant vermicelli of claim 2, it is characterized in that: the mixture of one or more in the employing of vinegar described in step c bran vinegar, mature vinegar, rice vinegar, the light-coloured vinegar.
9. by the described processing method of cutting the green pepper sour and hot instant vermicelli of claim 2, it is characterized in that: pickling pepper described in the steps d is one or more the raw mix of bubble pimiento, bubble green capsicum, pickled upturned chili green pepper; Sterilization mode replaces with modes such as microwave disinfection.
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| CN102845727A (en) * | 2012-09-11 | 2013-01-02 | 四川玖玖爱食品有限公司 | Mixed sauce seasoning packet suitable for non-fried miscellaneous-grain instant noodles, and production method thereof |
| CN103190558A (en) * | 2013-04-23 | 2013-07-10 | 南京农业大学 | Instant wet seasoned vermicelli product and production process thereof |
| CN103211142A (en) * | 2013-03-17 | 2013-07-24 | 湖北郧府薯业有限公司 | Convenient Yunyang three-combination soup and processing method thereof |
| CN103907809A (en) * | 2013-01-09 | 2014-07-09 | 卢建军 | Acid-alkali adjusting method in starch hydrolysis technology during production of starch noodle |
| CN107581586A (en) * | 2017-09-05 | 2018-01-16 | 四川友联味业食品有限公司 | It is a kind of to facilitate Hot and Sour Rice Noodles and preparation method thereof |
| CN110839817A (en) * | 2019-12-20 | 2020-02-28 | 四川白家食品产业有限公司 | Instant Huajia rice noodles and preparation method thereof |
| CN114027491A (en) * | 2021-11-17 | 2022-02-11 | 四川白家阿宽食品产业股份有限公司 | Chengdu cap and joint fat intestine powder |
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| CN110839817A (en) * | 2019-12-20 | 2020-02-28 | 四川白家食品产业有限公司 | Instant Huajia rice noodles and preparation method thereof |
| CN114027491A (en) * | 2021-11-17 | 2022-02-11 | 四川白家阿宽食品产业股份有限公司 | Chengdu cap and joint fat intestine powder |
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Application publication date: 20111102 |