CN102396744A - Method for making hot and sour rice noodles - Google Patents
Method for making hot and sour rice noodles Download PDFInfo
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- CN102396744A CN102396744A CN2010102866161A CN201010286616A CN102396744A CN 102396744 A CN102396744 A CN 102396744A CN 2010102866161 A CN2010102866161 A CN 2010102866161A CN 201010286616 A CN201010286616 A CN 201010286616A CN 102396744 A CN102396744 A CN 102396744A
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Abstract
The invention discloses a method for making a cooked food. The cooked made with the method has the advantages of instance for eating, fresh keeping, deliciousness, nutrition and convenience for eating. According to the technical scheme, the method comprises the following steps of: cleaning kelp, thin sheets of bean curd, mushrooms and hot peppers; slicing; cleaning yellow soybean sprouts, and draining to dryness; stewing with saltwater brine of which the weight is equal to the total weight of the materials for 30 minutes; picking the materials out of the saltwater brine; irradiating with ultraviolet rays for 5 minutes; performing bacteria number reducing treatment; eliminating the raw materials used for preparing the saltwater brine according to a certain proportion; cooking special seasoning juice by using edible oil, shredded scallion, minced ginger and the like; cooling the seasoning juice to below 24 DEG C within 30 minutes; pouring the seasoning juice into the main materials, and stirring uniformly; conditioning at the room temperature for 30 minutes; filling nitrogen into every bag of conditioned materials of 300-500 grams for packaging, and sterilizing; independently packaging a mung bean noodle bag and a dry material bag; and putting a main material bag, the mung bean noodle bag, the dry material bag and a fork into a plastic bowl or a paper bowl, and packaging to obtain a finished product.
Description
Technical field
The present invention relates to a kind of preparation method of dish, specifically a kind of preparation method of Hot and Sour Rice Noodles.
Background technology
Hot and Sour Rice Noodles are one popular local delicacies, but the edible fixed-sites such as restaurant and family that only are confined to are given the consumer that some rhythm of lifes are fast, the no time cooks and go out edible making troubles.
Summary of the invention
That the preparation method that the purpose of this invention is to provide a kind of Hot and Sour Rice Noodles, this method have is instant, fresh-keeping, delicious, the advantage of nutrition, instant edible.
Technical scheme of the present invention is earlier sea-tangle, the skin of soya-bean milk, mushroom, capsicum to be cleaned up, and is cut into the silk section, cleans up the moyashi dish, drain; Used the saltwater brine stew in soy sauce that equates with above-mentioned weight of material 30 minutes, and from saltwater brine, took out then, with ultraviolet ray irradiation 5 minutes; Carry out the bacteria reducing processing, deduct the raw material that the preparation saltwater brine has been used by above-mentioned proportion scale then, get edible oil, green onion silk, bruised ginger etc. and cook special baste; Baste was cooled in 30 minutes below 24 degree, poured in the major ingredient to stir, and at room temperature nursed one's health 30 minutes; The material that conditioning is accomplished restrains nitrogen-filled packaging by every bag of 300-500, and sterilization packs bean vermicelli bag, siccative bag more separately; At last major ingredient bag, bean vermicelli bag, siccative bag and fork tool are put into and moulded bowl or paper bowl packing, be finished product.
The preparation method of Hot and Sour Rice Noodles of the present invention may further comprise the steps:
(1) system major ingredient bag: sea-tangle, the skin of soya-bean milk, mushroom, capsicum are cleaned up; Be cut into the silk section of long 5-7cm, wide 3-5mm; Clean up the moyashi dish, drain; Use the saltwater brine stew in soy sauce that equates with above-mentioned weight of material, saltwater brine is processed by salt 1%, white granulated sugar 2%, green onion 2%, ginger 2%, chilli powder 3%, old chicken soup 60% and water 30%, stew in soy sauce 30 minutes.From saltwater brine, take out then,, carry out the bacteria reducing processing with ultraviolet ray irradiation 5 minutes; Deduct the raw material that the preparation saltwater brine has been used by above-mentioned proportion scale then; Get edible oil, green onion silk, bruised ginger, white pepper, chilli powder, thick broad-bean sauce, mature vinegar, light soy sauce, salt, white granulated sugar and water, cook special baste, baste was cooled in 30 minutes below 24 degree; Pour in the major ingredient and stir; At room temperature nursed one's health 30 minutes, the material that conditioning is accomplished restrains nitrogen-filled packaging by every bag of 300-500, sterilization;
Wherein, the parts by weight of raw materials of making major ingredient is: sea-tangle 15-17 part, skin of soya-bean milk 15-17 part, mushroom 9-11 part, moyashi dish 9-11 part, shelled peanut 2-3 part, capsicum section 1-1.5 part, bean vermicelli 24-26 part, edible oil 2-2.5 part, green onion silk 1.5-2 part, bruised ginger 1.5-2 part, white pepper 2.5-3 part, chilli powder 2.5-3 part, thick broad-bean sauce 1-1.5 part, mature vinegar 3-5 part, light soy sauce 1-1.5 part, salt 2-3 part, white granulated sugar 2-2.5 part, 30 parts of old chicken soups, water 19-21 part, 0.5 part of stir-bake to yellowish beans, 1 part in dehydration caraway;
(2) powder process silk bag: clean bean vermicelli with ultraviolet ray irradiation 5 minutes, is sterilized, then by every bag of 70-130 gram packing;
(3) system siccative bag: clean soya bean is fried, and the caraway that will dewater carries out the bacteria reducing processing with ultraviolet ray irradiation 5 minutes, presses 4.5-7.5 gram nitrogen-filled packaging;
(4) manufactured goods: major ingredient bag, bean vermicelli bag, siccative bag and fork tool put into mould bowl or paper bowl packing, be finished product;
Aforesaid sterilization is multistage gentle F value formula sterilization, promptly 2 minutes, 121 ℃ sterilizations of 2 minutes, 110 ℃ sterilizations of 3 minutes, 100 ℃ sterilizations of 85 ℃ of sterilizations 3 minutes;
Aforementioned its preferred weight portion of preparing burden is: 16 parts in sea-tangle, 16 parts on the skin of soya-bean milk, 10 parts of mushrooms, 10 parts of moyashi dishes, 2 parts of shelled peanuts, 1 part of capsicum section, 25 parts in bean vermicelli, 2 parts of edible oils, 1.5 parts of green onion silks, 1.5 parts of bruised gingers, 3 parts of white peppers, 2.5 parts of chilli powders, 1 part of thick broad-bean sauce, 4 parts in mature vinegar, 1 part of light soy sauce, 2.5 parts of salt, 2 parts of white granulated sugars, 30 parts of old chicken soups, 20 parts in water, 0.5 part of stir-bake to yellowish beans, 1 part in caraway dewaters;
Aforementioned siccative bag stir-bake to yellowish beans are 1: 2 with the ratio of dehydration caraway.
Pour, soak with boiling water when edible and got final product in two minutes.
The present invention organically combines the traditional fabrication method of Hot and Sour Rice Noodles and modern food engineering, through suitability for industrialized production, has both guaranteed that the nutrition of Hot and Sour Rice Noodles itself, delicious food did not run off, instant again, fresh-keeping, health, and product does not contain any chemical addition agent and anticorrisive agent.The maximum characteristics of this product are convenient, delicious, promptly dash, instant.
The specific embodiment
Embodiment 1
Take by weighing and get sea-tangle, each 16 kilograms on the skin of soya-bean milk, 10 kilograms of mushrooms, 1 kilogram in capsicum; Clean up, be cut into the silk section of long 5-7cm, wide 3-5mm, get the moyashi dish and clean up, drain for 10 kilograms; 2 kilograms of shelled peanuts; With 55 kilograms of saltwater brine stew in soy sauces, saltwater brine is processed for 16.5 kilograms by 0.55 kilogram of salt, white granulated sugar, green onion and 1.1 kilograms of Jiang Ge, 1.65 kilograms of chilli powders, 33 kilograms of old chicken soups and water, stew in soy sauce 30 minutes.From saltwater brine, take out then, with ultraviolet ray irradiation 5 minutes.Get 2 kilograms of edible oils, 0.4 kilogram of green onion silk, 0.4 kilogram of bruised ginger, 3 kilograms of white pepper powders, 0.85 kilogram of chilli powder, 1 kilogram of thick broad-bean sauce, 4 kilograms in mature vinegar, 1 kilogram of light soy sauce, 1.95 kilograms of salt, 0.9 kilogram of white granulated sugar, 3.5 kilograms in water; Cook special baste; Baste was cooled in 30 minutes below 24 degree; All materials are stirred; At room temperature nursed one's health 30 minutes, then by every bag 400 gram nitrogen-filled packaging, sterilization was 3 minutes when sterilization was spent in 2 minutes, 121 when sterilization was spent in 2 minutes, 110 when sterilization was spent in 3 minutes, 100 when 85 spend.Get clean bean vermicelli with ultraviolet ray irradiation 5 minutes, then by every bag 100 gram packing.Soya bean is fried, shine stir-bake to yellowish beans and dehydration caraway 5 minutes, pack, major ingredient bag, bean vermicelli bag, siccative bag and fork tool are put into moulded bowl or paper bowl packing then, be finished product by every bag 2 gram stir-bake to yellowish beans, 4 gram dehydration caraways with ultraviolet ray.
Embodiment 2
Take by weighing and get sea-tangle, each 15 kilograms on the skin of soya-bean milk, 11 kilograms of mushrooms, 1.5 kilograms in capsicum; Clean up, be cut into the silk section of long 5-7cm, wide 3-5mm, get the moyashi dish and clean up, drain for 10.5 kilograms; 3 kilograms of shelled peanuts; With 55 kilograms of saltwater brine stew in soy sauces, saltwater brine is processed for 16.5 kilograms by 0.55 kilogram of salt, white granulated sugar, green onion and 1.1 kilograms of Jiang Ge, 1.65 kilograms of chilli powders, 33 kilograms of old chicken soups and water, stew in soy sauce 30 minutes.From saltwater brine, take out then, with ultraviolet ray irradiation 5 minutes.Get 2.5 kilograms of edible oils, 0.9 kilogram of green onion silk, 0.7 kilogram of bruised ginger, 2.5 kilograms of white pepper powders, 1.35 kilograms of chilli powders, 1.5 kilograms of thick broad-bean sauce, 5 kilograms in mature vinegar, 1.5 kilograms of light soy sauces, 1.45 kilograms of salt, 1.4 kilograms of white granulated sugars, 4.5 kilograms in water; Cook special baste; Baste was cooled in 30 minutes below 24 degree; All materials are stirred; At room temperature nursed one's health 30 minutes, then by every bag 300 gram nitrogen-filled packaging, sterilization was 3 minutes when sterilization was spent in 2 minutes, 121 when sterilization was spent in 2 minutes, 110 when sterilization was spent in 3 minutes, 100 when 85 spend.Get clean bean vermicelli with ultraviolet ray irradiation 5 minutes, then by every bag 70 gram packing.Soya bean is fried, stir-bake to yellowish beans and dehydration caraway irradiation 5 minutes,, major ingredient bag, bean vermicelli bag, siccative bag and fork tool are put into moulded bowl or the paper bowl is packed then, be finished product by every bag 1.7 gram stir-bake to yellowish beans and 3.3 gram dehydration caraways packings with ultraviolet ray.
Embodiment 3
Take by weighing and get sea-tangle, each 17 kilograms on the skin of soya-bean milk, 9 kilograms of mushrooms, 1 kilogram in capsicum; Clean up, be cut into the silk section of long 5-7cm, wide 3-5mm, get the moyashi dish and clean up, drain for 9 kilograms; 2 kilograms of shelled peanuts; With 55 kilograms of saltwater brine stew in soy sauces, saltwater brine is processed for 16.5 kilograms by 0.55 kilogram of salt, white granulated sugar, green onion and 1.1 kilograms of Jiang Ge, 1.65 kilograms of chilli powders, 33 kilograms of old chicken soups and water, stew in soy sauce 30 minutes.From saltwater brine, take out then, with ultraviolet ray irradiation 5 minutes.Get 2.2 kilograms of edible oils, 1 kilogram of green onion silk, 0.6 kilogram of bruised ginger, 2.8 kilograms of white pepper powders, 1 kilogram of chilli powder, 1.3 kilograms of thick broad-bean sauce, 3 kilograms in mature vinegar, 1.2 kilograms of light soy sauces, 1.5 kilograms of salt, 1.5 kilograms of white granulated sugars, 4 kilograms in water; Cook special baste; Baste was cooled in 30 minutes below 24 degree; All materials are stirred; At room temperature nursed one's health 30 minutes, then by every bag 500 gram nitrogen-filled packaging, sterilization was 3 minutes when sterilization was spent in 2 minutes, 121 when sterilization was spent in 2 minutes, 110 when sterilization was spent in 3 minutes, 100 when 85 spend.Get clean bean vermicelli with ultraviolet ray irradiation 5 minutes, then by every bag 130 gram packing.Soya bean is fried, shine stir-bake to yellowish beans and dehydration caraway 5 minutes, pack, major ingredient bag, bean vermicelli bag, siccative bag and fork tool are put into moulded bowl or paper bowl packing then, be finished product by every bag 2.5 gram stir-bake to yellowish beans, 5 gram dehydration caraways with ultraviolet ray.
Claims (4)
1. the preparation method of Hot and Sour Rice Noodles is characterized in that:
(1) system major ingredient bag: sea-tangle, the skin of soya-bean milk, mushroom, capsicum are cleaned up; Be cut into the silk section of long 5-7cm, wide 3-5mm; Clean up the moyashi dish, drain; Use the saltwater brine stew in soy sauce that equates with above-mentioned weight of material, saltwater brine is processed by salt 1%, white granulated sugar 2%, green onion 2%, ginger 2%, chilli powder 3%, old chicken soup 60% and water 30%, stew in soy sauce 30 minutes.From saltwater brine, take out then,, carry out the bacteria reducing processing with ultraviolet ray irradiation 5 minutes; Deduct the raw material that the preparation saltwater brine has been used by above-mentioned proportion scale then; Get edible oil, green onion silk, bruised ginger, white pepper, chilli powder, thick broad-bean sauce, mature vinegar, light soy sauce, salt, white granulated sugar and water, cook special baste, baste was cooled in 30 minutes below 24 degree; Pour in the major ingredient and stir; At room temperature nursed one's health 30 minutes, the material that conditioning is accomplished restrains nitrogen-filled packaging by every bag of 300-500, sterilization;
Wherein, the parts by weight of raw materials of making major ingredient is: sea-tangle 15-17 part, skin of soya-bean milk 15-17 part, mushroom 9-11 part, moyashi dish 9-11 part, shelled peanut 2-3 part, capsicum section 1-1.5 part, bean vermicelli 24-26 part, edible oil 2-2.5 part, green onion silk 1.5-2 part, bruised ginger 1.5-2 part, white pepper 2.5-3 part, chilli powder 2.5-3 part, thick broad-bean sauce 1-1.5 part, mature vinegar 3-5 part, light soy sauce 1-1.5 part, salt 2-3 part, white granulated sugar 2-2.5 part, 30 parts of old chicken soups, water 19-21 part, 0.5 part of stir-bake to yellowish beans, 1 part in dehydration caraway;
(2) powder process silk bag: clean bean vermicelli with ultraviolet ray irradiation 5 minutes, is sterilized, then by every bag of 70-130 gram packing;
(3) system siccative bag: clean soya bean is fried, and the caraway that will dewater carries out the bacteria reducing processing with ultraviolet ray irradiation 5 minutes, presses 4.5-7.5 gram nitrogen-filled packaging;
(4) manufactured goods: major ingredient bag, bean vermicelli bag, siccative bag and fork tool put into mould bowl or paper bowl packing, be finished product.
2. the preparation method of spicy soup according to claim 1 is characterized in that described sterilization is multistage gentle F value formula sterilization, promptly 2 minutes, 121 ℃ sterilizations of 2 minutes, 110 ℃ sterilizations of 3 minutes, 100 ℃ sterilizations of 85 ℃ of sterilizations 3 minutes.
3. the preparation method of a kind of Hot and Sour Rice Noodles according to claim 1 is characterized in that the weight portion of its batching is: 16 parts in sea-tangle, 16 parts on the skin of soya-bean milk, 10 parts of mushrooms, 10 parts of moyashi dishes, 2 parts of shelled peanuts, 1 part of capsicum section, 25 parts in bean vermicelli, 2 parts of edible oils, 1.5 parts of green onion silks, 1.5 parts of bruised gingers, 3 parts of white peppers, 2.5 parts of chilli powders, 1 part of thick broad-bean sauce, 4 parts in mature vinegar, 1 part of light soy sauce, 2.5 parts of salt, 2 parts of white granulated sugars, 30 parts of old chicken soups, 20 parts in water, 0.5 part of stir-bake to yellowish beans, 1 part in dehydration caraway.
4. the preparation method of the described a kind of Hot and Sour Rice Noodles of claim 1 is characterized in that said siccative bag stir-bake to yellowish beans and the ratio of dehydration caraway are 1: 2.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010102866161A CN102396744A (en) | 2010-09-16 | 2010-09-16 | Method for making hot and sour rice noodles |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010102866161A CN102396744A (en) | 2010-09-16 | 2010-09-16 | Method for making hot and sour rice noodles |
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| CN102396744A true CN102396744A (en) | 2012-04-04 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN2010102866161A Pending CN102396744A (en) | 2010-09-16 | 2010-09-16 | Method for making hot and sour rice noodles |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103859323A (en) * | 2014-04-09 | 2014-06-18 | 陈斌 | Hot and sour rice noodles |
| CN104207059A (en) * | 2014-09-28 | 2014-12-17 | 蒋艳玲 | Cooking process of cold mixed spicy and sour rice noodles with agaric |
| CN105852023A (en) * | 2016-05-03 | 2016-08-17 | 东莞市鸿骏膳食管理有限公司 | Method for making hot and sour rice noodle condiments and meat sauce soup |
| 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 |
| CN108294292A (en) * | 2017-12-08 | 2018-07-20 | 安徽三兄弟薯业有限责任公司 | A kind of wide rice noodles of mushroom chicken extract sweet potato |
-
2010
- 2010-09-16 CN CN2010102866161A patent/CN102396744A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103859323A (en) * | 2014-04-09 | 2014-06-18 | 陈斌 | Hot and sour rice noodles |
| CN104207059A (en) * | 2014-09-28 | 2014-12-17 | 蒋艳玲 | Cooking process of cold mixed spicy and sour rice noodles with agaric |
| CN105852023A (en) * | 2016-05-03 | 2016-08-17 | 东莞市鸿骏膳食管理有限公司 | Method for making hot and sour rice noodle condiments and meat sauce soup |
| 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 |
| CN108294292A (en) * | 2017-12-08 | 2018-07-20 | 安徽三兄弟薯业有限责任公司 | A kind of wide rice noodles of mushroom chicken extract sweet potato |
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Application publication date: 20120404 |