CN102551013A - Seasoning brine for Guilin rice flour and preparation method for seasoning brine - Google Patents
Seasoning brine for Guilin rice flour and preparation method for seasoning brine Download PDFInfo
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Abstract
The invention discloses seasoning brine for Guilin rice flour and a preparation method for the seasoning brine. The preparation method comprises the following steps of: 1) boiling a pig head bone and a bovine bone in water for 4 to 5 hours, and obtaining decoction for later use; 2) stir-frying 20 to 30 grams of tsaoko amomum fruit, 20 to 30 grams of liquoric root, 10 to 20 grams of lemongrass herb, 10 to 20 grams of villous amomum fruit, 20 to 30 grams of fennel, 5 to 10 grams of clove, 10 to 15 grams of myrcia, 10 to 15 grams of pricklyash peel, 5 to 10 grams of tangerine peel, 350 to 400 grams of fermented blank bean, 50 to 80 grams of dried chilli by using vegetable oil for 15 to 20 minutes to prepare a spice bag; 3) stir-frying 100 to 200 grams of fermented bean curd by using the vegetable oil, adding 100 to 120 grams of salt, 30 to 50 grams of monosodium glutamate, 50 to 80 grams of chicken powder, 200 to 300 grams of crystal sugar and 1,000 to 1,200 grams of soy sauce, and boiling over slow fire to obtain seasoning liquid; and 4) putting the spice bag into the decoction, boiling over slow fire for 2 to 3 hours, adding the seasoning liquid, and mixing uniformly to obtain seasoning brine.
Description
Technical field
The present invention relates to a kind of flavouring, be specifically related to a kind of Guilin rice-flour noodle seasoning bittern and preparation method thereof.
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, in water, rolls into a ball into one and get again.Ground rice itself is tasteless, and key is to be used for the bittern of seasoning, and the taste of bittern is not only relevant with prescription, and the method for making also is the weight factor of decision bittern taste.Each hotel owner's bittern all has prescription separately and all in traditional prescription, improves to some extent; Also there are some differences in the bittern that boils gained, and is sweet as being with in some bittern aquatic foods, have then tend to salty in band aquatic foods etc.; Because the difference of individual taste, the bittern of these tastes all has certain audient crowd.
Summary of the invention
The technical problem that the present invention will solve provides that a kind of color and luster sauce is red, the Guilin rice-flour noodle seasoning bittern of delicious tasting and preparation method thereof.
The preparation method of Guilin rice-flour noodle seasoning bittern of the present invention may further comprise the steps:
1) get pig skull, each 4000～5000 gram of ox bone, clean, use slow fire instead after the water that the adding raw material weight is 3～5 times boils with high heat and boiled 4～5 hours, filter, the gained soup is subsequent use;
2) get vegetable oil 400～500 grams and place pot; When treating oily temperature rise to 50～60 ℃; Add tsaoko 20～30 grams, Radix Glycyrrhizae 20～30 grams, lemongrass 10～20 grams, fructus amomi 10～20 grams, fennel seeds 20～30 grams, cloves 5～10 grams, spiceleaf 10～15 grams, Chinese prickly ash 10～15 grams, dried orange peel 5～10 grams, fermented soya bean 350～400 grams and chilli 50～80 grams, slow fire was fried 15～20 minutes, took out; Be bundled into the spices bag with gauze, subsequent use;
3) get vegetable oil 20～30 grams and place pot; When treating oily temperature rise to 50～60 ℃; Add fermented bean curd 100～200 gram slow fire and fried 2～3 minutes, add salt 100～120 grams, monosodium glutamate 30～50 grams, chickens' extract 50～80 grams, rock sugar 200～300 grams and soy sauce 1000～1200 grams again, slow fire boils; Obtain baste, subsequent use;
4) with step 2) the spices bag of the gained soup slow fire that places step 1) to make boiled 2～3 hours, added the baste that step 3) makes then, mixed, promptly get.
In the above-mentioned preparation method,
The consumption of each raw material step 2) is preferably: vegetable oil 450 grams, tsaoko 25 grams, Radix Glycyrrhizae 25 grams, lemongrass 15 grams, fructus amomi 15 grams, fennel seeds 25 grams, cloves 8 grams, spiceleaf 15 grams, Chinese prickly ash 10 grams, dried orange peel 6 grams, fermented soya bean 380 grams, chilli 60 grams.
The consumption of each raw material described in the step 3) is preferably: vegetable oil 25 grams, fermented bean curd 150 grams, salt 110 grams, monosodium glutamate 40 grams, chickens' extract 70 grams, rock sugar 250 grams, soy sauce 1100 grams.
Step 2) and 3) in, described vegetable oil can be soybean oil, rapeseed oil or olive oil.
Step 2) the preferred Yangjiang of the Salt black bean described in Salt black bean, the preferred Guilin of the fermented bean curd described in step 3) fermented bean curd.
The present invention also comprises the Guilin rice-flour noodle seasoning bittern that is made by said method.
Compared with prior art; The method of the invention with spice carry out after the frying again with pig skull, ox bone endure soup boil jointly; So more help active ingredient stripping in the spice in soup; Mix with the baste that boils afterwards, color and luster sauce is red to obtain, the Guilin rice-flour noodle seasoning bittern of delicious tasting again.
The specific embodiment
With specific embodiment the present invention is described further below, but the present invention is not limited to these embodiment.
Embodiment 1
1) get pig skull 4500 grams and ox bone 4500 grams, clean, use slow fire instead after the water that the adding raw material weight is 3 times boils with high heat and boiled 5 hours, filter, the gained soup is subsequent use;
2) get vegetable oil 450 grams and place pot; When treating oily temperature rise to 50 ℃; Add tsaoko 25 grams, Radix Glycyrrhizae 25 grams, lemongrass 15 grams, fructus amomi 15 grams, fennel seeds 25 grams, cloves 8 grams, spiceleaf 15 grams, Chinese prickly ash 10 grams, dried orange peel 6 grams, fermented soya bean 380 grams and chilli 60 grams, slow fire was fried 20 minutes, took out; Be bundled into the spices bag with gauze, subsequent use;
3) get vegetable oil 25 gram and place pot, when treating oily temperature rise to 50 ℃, add fermented bean curd 150 gram slow fire and fried 3 minutes, add salt 110 grams, monosodium glutamate 40 grams, chickens' extract 70 grams, rock sugar 250 grams and soy sauce 1100 grams again, slow fire boils, and obtains baste, and is subsequent use;
4) with step 2) the spices bag of the gained soup slow fire that places step 1) to make boiled 2.5 hours, added the baste that step 3) makes then, mixed, promptly get.
Embodiment 2
1) get pig skull 5000 grams and ox bone 4000 grams, clean, use slow fire instead after the water that the adding raw material weight is 4 times boils with high heat and boiled 4.5 hours, filter, the gained soup is subsequent use;
2) get vegetable oil 400 grams and place pot; When treating oily temperature rise to 55 ℃; Add tsaoko 30 grams, Radix Glycyrrhizae 20 grams, lemongrass 10 grams, fructus amomi 15 grams, fennel seeds 30 grams, cloves 10 grams, spiceleaf 10 grams, Chinese prickly ash 15 grams, dried orange peel 10 grams, Yangjiang fermented soya bean 350 grams and chilli 80 grams, slow fire was fried 18 minutes, took out; Be bundled into the spices bag with gauze, subsequent use;
3) get vegetable oil 30 gram and place pot, when treating oily temperature rise to 50 ℃, add fermented bean curd 100 gram slow fire and fried 3 minutes, add salt 100 grams, monosodium glutamate 30 grams, chickens' extract 60 grams, rock sugar 300 grams and soy sauce 1000 grams again, slow fire boils, and obtains baste, and is subsequent use;
4) with step 2) the spices bag of the gained soup slow fire that places step 1) to make boiled 3 hours, added the baste that step 3) makes then, mixed, promptly get.
Embodiment 3
1) get pig skull 4000 grams and ox bone 4500 grams, clean, use slow fire instead after the water that the adding raw material weight is 5 times boils with high heat and boiled 4 hours, filter, the gained soup is subsequent use;
2) get vegetable oil 500 grams and place pot; When treating oily temperature rise to 60 ℃; Add tsaoko 20 grams, Radix Glycyrrhizae 30 grams, lemongrass 10 grams, fructus amomi 20 grams, fennel seeds 20 grams, cloves 5 grams, spiceleaf 12 grams, Chinese prickly ash 15 grams, dried orange peel 5 grams, fermented soya bean 40 grams and chilli 50 grams, slow fire was fried 15 minutes, took out; Be bundled into the spices bag with gauze, subsequent use;
3) get vegetable oil 20 gram and place pot, when treating oily temperature rise to 50 ℃, add fermented bean curd 180 gram slow fire and fried 2.5 minutes, add salt 120 grams, monosodium glutamate 44 grams, chickens' extract 80 grams, rock sugar 200 grams and soy sauce 1200 grams again, slow fire boils, and obtains baste, and is subsequent use;
4) with step 2) the spices bag of the gained soup slow fire that places step 1) to make boiled 2 hours, added the baste that step 3) makes then, mixed, promptly get.
Embodiment 4
1) get pig skull 4000 grams and ox bone 5000 grams, clean, use slow fire instead after the water that the adding raw material weight is 3.5 times boils with high heat and boiled 4 hours, filter, the gained soup is subsequent use;
2) get vegetable oil 480 grams and place pot; When treating oily temperature rise to 50 ℃; Add tsaoko 22 grams, Radix Glycyrrhizae 20 grams, lemongrass 20 grams, fructus amomi 10 grams, fennel seeds 22 grams, cloves 8 grams, spiceleaf 10 grams, Chinese prickly ash 13 grams, dried orange peel 8 grams, Yangjiang fermented soya bean 400 grams and chilli 100 grams, slow fire was fried 15 minutes, took out; Be bundled into the spices bag with gauze, subsequent use;
3) get vegetable oil 25 gram and place pot, when treating oily temperature rise to 55 ℃, add Guilin fermented bean curd 200 gram slow fire and fried 2 minutes, add salt 115 grams, monosodium glutamate 50 grams, chickens' extract 50 grams, rock sugar 220 grams and soy sauce 1000 grams again, slow fire boils, and obtains baste, and is subsequent use;
4) with step 2) the spices bag of the gained soup slow fire that places step 1) to make boiled 3 hours, added the baste that step 3) makes then, mixed, promptly get.
Claims (5)
1. the preparation method of Guilin rice-flour noodle seasoning bittern is characterized in that it may further comprise the steps:
1) get pig skull, each 4000～5000 gram of ox bone, clean, use slow fire instead after the water that the adding raw material weight is 3～5 times boils with high heat and boiled 4～5 hours, filter, the gained soup is subsequent use;
2) get vegetable oil 400～500 grams and place pot; When treating oily temperature rise to 50～60 ℃; Add tsaoko 20～30 grams, Radix Glycyrrhizae 20～30 grams, lemongrass 10～20 grams, fructus amomi 10～20 grams, fennel seeds 20～30 grams, cloves 5～10 grams, spiceleaf 10～15 grams, Chinese prickly ash 10～15 grams, dried orange peel 5～10 grams, fermented soya bean 350～400 grams and chilli 50～80 grams, slow fire was fried 15～20 minutes, took out; Be bundled into the spices bag with gauze, subsequent use;
3) get vegetable oil 20～30 grams and place pot; When treating oily temperature rise to 50～60 ℃; Add fermented bean curd 100～200 gram slow fire and fried 2～3 minutes, add salt 100～120 grams, monosodium glutamate 30～50 grams, chickens' extract 50～80 grams, rock sugar 200～300 grams and soy sauce 1000～1200 grams again, slow fire boils; Obtain baste, subsequent use;
4) with step 2) the spices bag of the gained soup slow fire that places step 1) to make boiled 2～3 hours, added the baste that step 3) makes then, mixed, promptly get.
2. the preparation method of Guilin rice-flour noodle seasoning bittern according to claim 1 is characterized in that: step 2) described in the consumption of each raw material be:
Vegetable oil 450 grams, tsaoko 25 grams, Radix Glycyrrhizae 25 grams, lemongrass 15 grams, fructus amomi 15 grams, fennel seeds 25 grams, cloves 8 grams, spiceleaf 15 grams, Chinese prickly ash 10 grams, dried orange peel 6 grams, fermented soya bean 380 grams, chilli 60 grams.
3. the preparation method of the Guilin rice-flour noodle seasoning bittern of stating according to claim 2, it is characterized in that: the consumption of each raw material described in the step 3) is:
Vegetable oil 25 grams, fermented bean curd 150 grams, salt 110 grams, monosodium glutamate 40 grams, chickens' extract 70 grams, rock sugar 250 grams, soy sauce 1100 grams.
4. the preparation method of the Guilin rice-flour noodle seasoning bittern of stating according to claim 1,2 or 3 is characterized in that: step 2) and 3) in, described vegetable oil is soybean oil, rapeseed oil or olive oil.
5. the Guilin rice-flour noodle seasoning bittern that each said method makes in the claim 1～4.
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| Application Number | Priority Date | Filing Date | Title |
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| CN2011104460922A CN102551013B (en) | 2011-12-28 | 2011-12-28 | Seasoning brine for Guilin rice flour and preparation method for seasoning brine |
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| CN2011104460922A CN102551013B (en) | 2011-12-28 | 2011-12-28 | Seasoning brine for Guilin rice flour and preparation method for seasoning brine |
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| CN102551013B CN102551013B (en) | 2013-05-08 |
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Cited By (23)
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|---|---|---|---|---|
| CN103932142A (en) * | 2014-05-09 | 2014-07-23 | 陈筠 | Brine formula of rice noodles |
| CN104172054A (en) * | 2014-07-30 | 2014-12-03 | 桂林市粮铭餐饮管理有限公司 | Brine for rice noodles |
| CN104256466A (en) * | 2014-07-30 | 2015-01-07 | 桂林市粮铭餐饮管理有限公司 | Preparation method of brine for rice noodles |
| CN105325987A (en) * | 2015-06-17 | 2016-02-17 | 桂林市粮铭餐饮管理有限公司 | Brine of rice noodles |
| CN106107882A (en) * | 2016-08-21 | 2016-11-16 | 敖芸皎 | A kind of Cyprinus carpio Seasoning gravy and preparation method thereof |
| CN106107881A (en) * | 2016-08-17 | 2016-11-16 | 方民宇 | A kind of Carnis Equi Asini Seasoning gravy and preparation method thereof |
| CN106136192A (en) * | 2016-08-17 | 2016-11-23 | 方民宇 | A kind of Carassius auratus Seasoning gravy and preparation method thereof |
| CN106262616A (en) * | 2016-08-21 | 2017-01-04 | 敖芸皎 | A kind of duck meat Seasoning gravy and preparation method thereof |
| CN106262644A (en) * | 2016-08-17 | 2017-01-04 | 方民宇 | A kind of Misgurni anguillicaudati Seasoning gravy and preparation method thereof |
| CN106262600A (en) * | 2016-08-17 | 2017-01-04 | 胡平 | A kind of cuttlefish Seasoning gravy and preparation method thereof |
| CN106262599A (en) * | 2016-08-17 | 2017-01-04 | 胡平 | A kind of Hypophthalmichthys molitrix Seasoning gravy and preparation method thereof |
| CN106262601A (en) * | 2016-08-17 | 2017-01-04 | 胡平 | A kind of Carnis Leporis Seasoning gravy and preparation method thereof |
| CN106262602A (en) * | 2016-08-17 | 2017-01-04 | 方民宇 | A kind of Trionyx sinensis Wiegmann Seasoning gravy and preparation method thereof |
| CN106262615A (en) * | 2016-08-21 | 2017-01-04 | 敖芸皎 | A kind of Anguillar japonica Seasoning gravy and preparation method thereof |
| CN106307410A (en) * | 2016-08-17 | 2017-01-11 | 胡平 | Bullfrog seasoning marinade and making method thereof |
| CN106307418A (en) * | 2016-08-21 | 2017-01-11 | 敖芸皎 | Sleeve-fish seasoning marinade and preparation method thereof |
| CN106307419A (en) * | 2016-08-21 | 2017-01-11 | 敖芸皎 | Beef seasoning marinade and method for manufacturing same |
| CN106307403A (en) * | 2016-08-17 | 2017-01-11 | 方民宇 | Venison seasoning marinade and making method thereof |
| CN106360597A (en) * | 2016-08-17 | 2017-02-01 | 方民宇 | Bovine bone seasoning marinade and preparation method thereof |
| CN109673913A (en) * | 2018-12-27 | 2019-04-26 | 柳州市乐哈哈食品科技有限公司 | Instant flavous Steamed Spare Ribs with Rice Flour sauce bag and preparation method thereof |
| CN110089715A (en) * | 2019-05-24 | 2019-08-06 | 桂林老盐街餐饮有限公司 | A kind of sucrose free health rice flour brine and preparation method thereof |
| CN112971009A (en) * | 2021-03-03 | 2021-06-18 | 海南么二餐饮管理有限公司 | Processing method of high-quality saruo powder |
| CN115103606A (en) * | 2020-05-01 | 2022-09-23 | 华万喜株式会社 | Liquid fermented seasoning and its preparation method |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101543282A (en) * | 2009-05-09 | 2009-09-30 | 蒋建学 | Bittern of guilin rice-flour noodle for flavouring |
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2011
- 2011-12-28 CN CN2011104460922A patent/CN102551013B/en not_active Expired - Fee Related
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101543282A (en) * | 2009-05-09 | 2009-09-30 | 蒋建学 | Bittern of guilin rice-flour noodle for flavouring |
Cited By (23)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103932142A (en) * | 2014-05-09 | 2014-07-23 | 陈筠 | Brine formula of rice noodles |
| CN104172054A (en) * | 2014-07-30 | 2014-12-03 | 桂林市粮铭餐饮管理有限公司 | Brine for rice noodles |
| CN104256466A (en) * | 2014-07-30 | 2015-01-07 | 桂林市粮铭餐饮管理有限公司 | Preparation method of brine for rice noodles |
| CN105325987A (en) * | 2015-06-17 | 2016-02-17 | 桂林市粮铭餐饮管理有限公司 | Brine of rice noodles |
| CN106262599A (en) * | 2016-08-17 | 2017-01-04 | 胡平 | A kind of Hypophthalmichthys molitrix Seasoning gravy and preparation method thereof |
| CN106307403A (en) * | 2016-08-17 | 2017-01-11 | 方民宇 | Venison seasoning marinade and making method thereof |
| CN106136192A (en) * | 2016-08-17 | 2016-11-23 | 方民宇 | A kind of Carassius auratus Seasoning gravy and preparation method thereof |
| CN106360597A (en) * | 2016-08-17 | 2017-02-01 | 方民宇 | Bovine bone seasoning marinade and preparation method thereof |
| CN106262644A (en) * | 2016-08-17 | 2017-01-04 | 方民宇 | A kind of Misgurni anguillicaudati Seasoning gravy and preparation method thereof |
| CN106262600A (en) * | 2016-08-17 | 2017-01-04 | 胡平 | A kind of cuttlefish Seasoning gravy and preparation method thereof |
| CN106107881A (en) * | 2016-08-17 | 2016-11-16 | 方民宇 | A kind of Carnis Equi Asini Seasoning gravy and preparation method thereof |
| CN106262601A (en) * | 2016-08-17 | 2017-01-04 | 胡平 | A kind of Carnis Leporis Seasoning gravy and preparation method thereof |
| CN106262602A (en) * | 2016-08-17 | 2017-01-04 | 方民宇 | A kind of Trionyx sinensis Wiegmann Seasoning gravy and preparation method thereof |
| CN106307410A (en) * | 2016-08-17 | 2017-01-11 | 胡平 | Bullfrog seasoning marinade and making method thereof |
| CN106262615A (en) * | 2016-08-21 | 2017-01-04 | 敖芸皎 | A kind of Anguillar japonica Seasoning gravy and preparation method thereof |
| CN106307418A (en) * | 2016-08-21 | 2017-01-11 | 敖芸皎 | Sleeve-fish seasoning marinade and preparation method thereof |
| CN106307419A (en) * | 2016-08-21 | 2017-01-11 | 敖芸皎 | Beef seasoning marinade and method for manufacturing same |
| CN106107882A (en) * | 2016-08-21 | 2016-11-16 | 敖芸皎 | A kind of Cyprinus carpio Seasoning gravy and preparation method thereof |
| CN106262616A (en) * | 2016-08-21 | 2017-01-04 | 敖芸皎 | A kind of duck meat Seasoning gravy and preparation method thereof |
| CN109673913A (en) * | 2018-12-27 | 2019-04-26 | 柳州市乐哈哈食品科技有限公司 | Instant flavous Steamed Spare Ribs with Rice Flour sauce bag and preparation method thereof |
| CN110089715A (en) * | 2019-05-24 | 2019-08-06 | 桂林老盐街餐饮有限公司 | A kind of sucrose free health rice flour brine and preparation method thereof |
| CN115103606A (en) * | 2020-05-01 | 2022-09-23 | 华万喜株式会社 | Liquid fermented seasoning and its preparation method |
| CN112971009A (en) * | 2021-03-03 | 2021-06-18 | 海南么二餐饮管理有限公司 | Processing method of high-quality saruo powder |
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