CN102551013B - 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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- CN102551013B CN102551013B CN2011104460922A CN201110446092A CN102551013B CN 102551013 B CN102551013 B CN 102551013B CN 2011104460922 A CN2011104460922 A CN 2011104460922A CN 201110446092 A CN201110446092 A CN 201110446092A CN 102551013 B CN102551013 B CN 102551013B
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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 mainly with this as breakfast.It is first rice bubble to be risen, and grinds to turn to and starches and be filtered dry, and carries into powder ball and boils heat, then squeezes out root root ground rice, then rolls into a ball into one and get in water.Ground rice itself is tasteless, and key is the bittern for seasoning, and the taste of bittern is not only relevant with formula, and the method for making is also the weight factor that determines the bittern taste.Each hotel owner's bittern has formula separately and all improves to some extent in traditional formula, also there are some differences in the bittern that boils gained, and is as sweet in being with in some bittern aquatic foods, have to tend to salty middle band bright etc., due to the difference of individual taste, the bittern of these tastes all has certain audient crowd.
Summary of the invention
The technical problem to be solved in the present invention is to provide 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 comprises the following steps:
1) get each 4000～5000 grams of pig skull, ox bone, clean, change after adding the water of 3～5 times of raw material weights to boil with high heat and simmer in water 4～5 hours, filter, the gained soup is standby;
2) get vegetable oil 400～500 grams and be placed in pot, when oil temperature rises 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, take out, be bundled into the spices bag with gauze, standby;
3) get vegetable oil 20～30 grams and be placed in pot, when oil temperature rises to 50～60 ℃, add fermented bean curd 100～200 gram slow fire to fry 2～3 minutes, add again 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, slow fire boils, obtain baste, standby;
4) with step 2) the spices bag of gained is placed in step 1) the soup slow fire that makes boiled 2～3 hours, then added step 3) baste that makes, mix, and get final product.
In 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 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), described vegetable oil can be soybean oil, rapeseed oil or olive oil.
Step 2) the fermented bean curd preferred Guilin fermented bean curd the preferred Yangjiang of the Salt black bean described in Salt black bean, step 3).
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 frying again with pig skull, ox bone endure soup jointly boil, so more be conducive to active ingredient stripping in 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
The invention will be further described with specific embodiment for the 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, change after adding the water of 3 times of raw material weights to boil with high heat and simmer in water 5 hours, filter, the gained soup is standby;
2) get vegetable oil 450 grams and be placed in pot, when oil temperature rises 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, take out, be bundled into the spices bag with gauze, standby;
3) get vegetable oil 25 grams and be placed in pot, when oil temperature rises to 50 ℃, add fermented bean curd 150 gram slow fire to fry 3 minutes, then add salt 110 grams, monosodium glutamate 40 grams, chickens' extract 70 grams, rock sugar 250 grams and soy sauce 1100 grams, slow fire boils, and obtains baste, and is standby;
4) with step 2) the spices bag of gained is placed in step 1) the soup slow fire that makes boiled 2.5 hours, then added step 3) baste that makes, mix, and get final product.
Embodiment 2
1) get pig skull 5000 grams and ox bone 4000 grams, clean, change after adding the water of 4 times of raw material weights to boil with high heat and simmer in water 4.5 hours, filter, the gained soup is standby;
2) get vegetable oil 400 grams and be placed in pot, when oil temperature rises 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 soybean 350 grams and chilli 80 grams, slow fire was fried 18 minutes, take out, be bundled into the spices bag with gauze, standby;
3) get vegetable oil 30 grams and be placed in pot, when oil temperature rises to 50 ℃, add fermented bean curd 100 gram slow fire to fry 3 minutes, then add salt 100 grams, monosodium glutamate 30 grams, chickens' extract 60 grams, rock sugar 300 grams and soy sauce 1000 grams, slow fire boils, and obtains baste, and is standby;
4) with step 2) the spices bag of gained is placed in step 1) the soup slow fire that makes boiled 3 hours, then added step 3) baste that makes, mix, and get final product.
Embodiment 3
1) get pig skull 4000 grams and ox bone 4500 grams, clean, change after adding the water of 5 times of raw material weights to boil with high heat and simmer in water 4 hours, filter, the gained soup is standby;
2) get vegetable oil 500 grams and be placed in pot, when oil temperature rises 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, take out, be bundled into the spices bag with gauze, standby;
3) get vegetable oil 20 grams and be placed in pot, when oil temperature rises to 50 ℃, add fermented bean curd 180 gram slow fire to fry 2.5 minutes, then add salt 120 grams, monosodium glutamate 44 grams, chickens' extract 80 grams, rock sugar 200 grams and soy sauce 1200 grams, slow fire boils, and obtains baste, and is standby;
4) with step 2) the spices bag of gained is placed in step 1) the soup slow fire that makes boiled 2 hours, then added step 3) baste that makes, mix, and get final product.
Embodiment 4
1) get pig skull 4000 grams and ox bone 5000 grams, clean, change after adding the water of 3.5 times of raw material weights to boil with high heat and simmer in water 4 hours, filter, the gained soup is standby;
2) get vegetable oil 480 grams and be placed in pot, when oil temperature rises 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 soybean 400 grams and chilli 100 grams, slow fire was fried 15 minutes, take out, be bundled into the spices bag with gauze, standby;
3) get vegetable oil 25 grams and be placed in pot, when oil temperature rises to 55 ℃, add fermented bean curd 200 gram slow fire in Guilin to fry 2 minutes, then add salt 115 grams, monosodium glutamate 50 grams, chickens' extract 50 grams, rock sugar 220 grams and soy sauce 1000 grams, slow fire boils, and obtains baste, and is standby;
4) with step 2) the spices bag of gained is placed in step 1) the soup slow fire that makes boiled 3 hours, then added step 3) baste that makes, mix, and get final product.
Claims (5)
1. the preparation method of Guilin rice-flour noodle seasoning bittern is characterized in that it comprises the following steps:
1) get each 4000～5000 grams of pig skull, ox bone, clean, change after adding the water of 3～5 times of raw material weights to boil with high heat and simmer in water 4～5 hours, filter, the gained soup is standby;
2) get vegetable oil 400～500 grams and be placed in pot, when oil temperature rises 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, take out, be bundled into the spices bag with gauze, standby;
3) get vegetable oil 20～30 grams and be placed in pot, when oil temperature rises to 50～60 ℃, add fermented bean curd 100～200 gram slow fire to fry 2～3 minutes, add again 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, slow fire boils, obtain baste, standby;
4) with step 2) the spices bag of gained is placed in step 1) the soup slow fire that makes boiled 2～3 hours, then added step 3) baste that makes, mix, and get final product.
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 Guilin rice-flour noodle seasoning bittern according to claim 2, is characterized in that: step 3) described in the consumption of each raw material be:
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 according to claim 1,2 or 3 described Guilin rice-flour noodle seasoning bittern, 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 in claim 1～4, the described method of any one makes.
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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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| CN102551013A CN102551013A (en) | 2012-07-11 |
| CN102551013B true CN102551013B (en) | 2013-05-08 |
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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 |
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| CN115103606A (en) * | 2020-05-01 | 2022-09-23 | 华万喜株式会社 | Liquid fermented seasoning and its preparation method |
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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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| 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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