CN103393004A - Dried rice vermicelli containing vinegar-pepper seasoner and processing method of dried rice vermicelli - Google Patents
Dried rice vermicelli containing vinegar-pepper seasoner and processing method of dried rice vermicelli Download PDFInfo
- Publication number
- CN103393004A CN103393004A CN2013103277168A CN201310327716A CN103393004A CN 103393004 A CN103393004 A CN 103393004A CN 2013103277168 A CN2013103277168 A CN 2013103277168A CN 201310327716 A CN201310327716 A CN 201310327716A CN 103393004 A CN103393004 A CN 103393004A
- Authority
- CN
- China
- Prior art keywords
- water
- flavoring
- soup
- vinegar
- powder
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 241000209094 Oryza Species 0.000 title claims abstract description 46
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 45
- 235000009566 rice Nutrition 0.000 title claims abstract description 45
- 239000006002 Pepper Substances 0.000 title claims abstract description 20
- 238000003672 processing method Methods 0.000 title claims abstract description 9
- 235000014347 soups Nutrition 0.000 claims abstract description 32
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 32
- 239000000843 powder Substances 0.000 claims abstract description 22
- 239000000796 flavoring agent Substances 0.000 claims abstract description 10
- 235000019634 flavors Nutrition 0.000 claims abstract description 10
- 238000001035 drying Methods 0.000 claims abstract description 7
- 230000001954 sterilising effect Effects 0.000 claims abstract description 6
- 238000009461 vacuum packaging Methods 0.000 claims abstract description 6
- 238000002156 mixing Methods 0.000 claims abstract description 4
- 235000013312 flour Nutrition 0.000 claims description 16
- 235000021419 vinegar Nutrition 0.000 claims description 8
- 239000000052 vinegar Substances 0.000 claims description 8
- 239000002994 raw material Substances 0.000 claims description 7
- 238000010438 heat treatment Methods 0.000 claims description 3
- 239000000463 material Substances 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 238000007796 conventional method Methods 0.000 claims description 2
- 238000001802 infusion Methods 0.000 claims description 2
- 238000003825 pressing Methods 0.000 claims description 2
- 239000000243 solution Substances 0.000 claims 8
- 239000007864 aqueous solution Substances 0.000 claims 1
- 238000002360 preparation method Methods 0.000 claims 1
- 230000009967 tasteless effect Effects 0.000 abstract description 2
- 244000037364 Cinnamomum aromaticum Species 0.000 description 4
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 description 4
- 235000011194 food seasoning agent Nutrition 0.000 description 3
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 3
- 235000013923 monosodium glutamate Nutrition 0.000 description 3
- 239000004223 monosodium glutamate Substances 0.000 description 3
- 241001131796 Botaurus stellaris Species 0.000 description 2
- 240000004160 Capsicum annuum Species 0.000 description 2
- 240000006927 Foeniculum vulgare Species 0.000 description 2
- 235000004204 Foeniculum vulgare Nutrition 0.000 description 2
- 244000223014 Syzygium aromaticum Species 0.000 description 2
- 235000016639 Syzygium aromaticum Nutrition 0.000 description 2
- 244000185386 Thladiantha grosvenorii Species 0.000 description 2
- 235000011171 Thladiantha grosvenorii Nutrition 0.000 description 2
- 244000089698 Zanthoxylum simulans Species 0.000 description 2
- 244000273928 Zingiber officinale Species 0.000 description 2
- 235000006886 Zingiber officinale Nutrition 0.000 description 2
- 235000013527 bean curd Nutrition 0.000 description 2
- 235000008397 ginger Nutrition 0.000 description 2
- 235000012149 noodles Nutrition 0.000 description 2
- 239000011435 rock Substances 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- 235000019082 Osmanthus Nutrition 0.000 description 1
- 241000333181 Osmanthus Species 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 235000013330 chicken meat Nutrition 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 244000144977 poultry Species 0.000 description 1
- 235000021404 traditional food Nutrition 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Seeds, Soups, And Other Foods (AREA)
- Seasonings (AREA)
- Cereal-Derived Products (AREA)
Abstract
The invention discloses dried rice vermicelli containing a vinegar-pepper seasoner, and a processing method of the dried rice vermicelli. The dried rice vermicelli is prepared from the following steps of: uniformly mixing rice four body and seasoner water/soup solution at certain proportion, squeezing into powder, drying, cutting into sections, vacuum packaging and sterilizing, wherein the ratio by weight parts of the ice four body to the seasoner water/soup solution is 1: (0.33-0.36). According to the invention, tasteless fresh rice vermicelli is prepared into the dried rice vermicelli with vinegar-pepper flavor, and the dried rice vermicelli can be eaten after water is added, is convenient to eat, is delicious in taste, long in storage life, and can be sold in the supermarket.
Description
Technical field
The present invention relates to food, specifically a kind of dry rice flour and processing method thereof that contains vinegar-pepper flavoring.
Background technology
Ground rice is that a lot of people like a kind of traditional food that eats.It is take rice as raw material, through washing, soak, be ground into the operations such as defibrination, gelatinization, wire squeeze or slitting, is processed into thread, circle strip or laminar product.In osmanthus, the province such as Guangdong, Fujian, Hunan, Hubei Province, Jiangxi is called as ground rice, in cloud, expensive, river, Chongqing, is referred to as rice noodles.Divide dried, bright two large classes.
Traditional taste dried or fresh rice-flour noodles is the taste of rice rice matter itself, adds the condiment seasonings such as bittern that make when edible.But the making of bittern is once very complicated operation,, to family, particularly concerning the traveller, can not write with facility.
Summary of the invention
The objective of the invention is for overcoming the deficiencies in the prior art, and provide a kind of dry rice flour and processing method thereof that contains vinegar-pepper flavoring, this dry rice flour instant, delicious flavour, long shelf-life.
The technical scheme that realizes the object of the invention is:
A kind of dry rice flour that contains vinegar-pepper flavoring, by the rice powder with after flavoring water/soup solution mixes by a certain percentage, through pressing powder, drying, segment, vacuum packaging, sterilizing making; The weight ratio proportioning of rice powder and flavoring water/soup solution is: the rice powder: flavoring water/soup solution=1:033-036.
Described flavoring water/soup solution is flavoring and the water that will prepare
/ soup By flavoring: the weight portion proportioning of water/soup=1:200 boils and forms.
Described flavoring consists of by weight ratio following raw material:
Tsaoko 18-22, cassia twig 4-8, Radix Glycyrrhizae 3-6, anistree 12-17, fructus amomi 4-8, fennel seeds 8-12, cloves 2-4, Chinese prickly ash 5-7, dried orange peel 3-6, cassia bark 2-4, pericarpium arecae 4-8, Momordica grosvenori 10-15, husky ginger 13-16, monosodium glutamate 4-8, salt 33-38, fermented bean curd 38-42, rock sugar 13-18, chilli 50-60, vinegar 60-80.
Described flavoring can change according to the taste of different crowd, can be to add the meat material flavor collocation such as fowl, poultry to form.
The above-mentioned processing method that contains the dry rice flour of vinegar-pepper flavoring is:
(1) rice is made the rice powder;
(2) will fill a prescription in other raw materials except vinegar and water/soup by the weight portion proportioning of former material ︰ water/soup=1 ︰ 200, infusion Cheng Shui/soup solution;
(3) water of making in step (2)/soup solution adds vinegar to mix well, and makes the flavoring water that contains vinegar-pepper flavor/soup solution;
(4) the rice powder is put into flavoring water/soup solution, mixing and stirring;
(5) press powder, drying, segment through the self heating powder press according to a conventional method;
(6) vacuum packaging, sterilizing, must contain the dry rice flour of vinegar-pepper taste.
It is edible that products obtained therefrom adds water, and instant is with vinegar-pepper taste, and mouthfeel is good.
Characteristics of the present invention are: dry rice flour tasteless or this flavor of rice is made the dry rice flour that contains vinegar-pepper flavor characteristic, and adding water is edible, and instant is with vinegar-pepper taste, and delicious flavour, and long shelf-life can enter the added sale in supermarket.
The specific embodiment
The invention will be further elaborated below by embodiment, but be not limitation of the invention.
Embodiment 1
A kind of take the processing method of vinegar-pepper flavor as main seasoning dry rice flour, comprise the steps:
(1) prepare the flavoring formula take 100kg rice powder as the raw material fundamental quantity: tsaoko 20g, cassia twig 6g, Radix Glycyrrhizae 5g, anistree 15g, fructus amomi 6g, fennel seeds 10g, cloves 3g, Chinese prickly ash 6g, dried orange peel 5g, cassia bark 3g, pericarpium arecae 6g, Momordica grosvenori 10g, husky ginger 15g, monosodium glutamate 6g, salt 35g, fermented bean curd 40g, rock sugar 15g, chilli 55g, vinegar 70g;
(2) raw material except vinegar in above-mentioned formula is put into 40kg water/soup slow fire and boil, until water in pot/when being concentrated into 33-35kg, soup solution anneals, remove oil slick in soup solution, and cooling, filter, filter clean residue through 80 mesh sieves;
(3) vinegar is put into the water of step (2) after filtering/soup solution and stirred, obtain the flavoring water of vinegar-pepper flavor/soup solution;
(4) 100kg rice powder is put into flavoring water/soup solution mixing and stirring; Then
(5) press powder, drying, segment through the self heating powder press;
(6) vacuum packaging, sterilizing, have the seasoning ground rice of vinegar-pepper taste.
Embodiment 2:
Method step by embodiment 1 carries out, and different is: do not contain monosodium glutamate in formula, the soup solution of the water in step (2) for pork or chicken or beef, being brewed into, and degrease.
Claims (5)
1. dry rice flour that contains vinegar-pepper flavoring, it is characterized in that: it by the rice powder with after flavoring water/soup solution mixes by a certain percentage, through pressing powder, drying, segment, vacuum packaging, sterilizing making, the weight portion proportioning of described rice powder and flavoring water/soup solution is: rice powder ︰ flavoring water/soup solution=1 ︰ 0.33-0.36.
2. dry rice flour according to claim 1, it is characterized in that: the described flavoring aqueous solution is that flavoring and the water that will prepare are formulated by the weight portion of Tiao Wei Liao ︰ water=1 ︰ 200.
3. dry rice flour according to claim 1, it is characterized in that: described flavoring soup solution is that flavoring and the soup that will prepare are formulated by the weight portion of Tiao Wei Liao ︰ soup=1 ︰ 200.
4. the processing method of the described dry rice flour of claim 1, comprise the raw material preparation, press powder, drying, segment, it is characterized in that:
(1) rice is made the rice powder;
(2) will fill a prescription in other raw materials except vinegar and water by the weight portion proportioning of former material ︰ water/soup=1 ︰ 200, infusion Cheng Shui/soup solution;
(3) water of making in step (2)/soup solution adds vinegar to mix well, contain the flavoring water of vinegar-pepper flavor/soup solution;
(4) the rice powder is put into flavoring water/soup solution, mixing and stirring;
(5) press powder, drying, segment through the self heating powder press according to a conventional method;
(6) vacuum packaging, sterilizing, must contain the dry rice flour of vinegar-pepper taste.
5. the dry rice flour that contains vinegar-pepper flavoring of processing with processing method claimed in claim 4.
Priority Applications (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013103277168A CN103393004A (en) | 2013-07-31 | 2013-07-31 | Dried rice vermicelli containing vinegar-pepper seasoner and processing method of dried rice vermicelli |
| CN201410225778.2A CN104336449A (en) | 2013-07-31 | 2014-05-27 | Dried rice noodles containing sour and spicy seasonings and processing method of dried rice noodles |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013103277168A CN103393004A (en) | 2013-07-31 | 2013-07-31 | Dried rice vermicelli containing vinegar-pepper seasoner and processing method of dried rice vermicelli |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103393004A true CN103393004A (en) | 2013-11-20 |
Family
ID=49556914
Family Applications (2)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2013103277168A Pending CN103393004A (en) | 2013-07-31 | 2013-07-31 | Dried rice vermicelli containing vinegar-pepper seasoner and processing method of dried rice vermicelli |
| CN201410225778.2A Pending CN104336449A (en) | 2013-07-31 | 2014-05-27 | Dried rice noodles containing sour and spicy seasonings and processing method of dried rice noodles |
Family Applications After (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410225778.2A Pending CN104336449A (en) | 2013-07-31 | 2014-05-27 | Dried rice noodles containing sour and spicy seasonings and processing method of dried rice noodles |
Country Status (1)
| Country | Link |
|---|---|
| CN (2) | CN103393004A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108936242A (en) * | 2018-06-28 | 2018-12-07 | 广西壮族自治区农业科学院玉米研究所 | A kind of health corn rice flour and its preparation and application |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1203751A (en) * | 1998-06-08 | 1999-01-06 | 中德联合研究院(江西－Oai) | Flavouring instant rice-flour noodles and its preparing method |
| CN101647530A (en) * | 2009-07-03 | 2010-02-17 | 谈发来 | Making method of rice noodle |
| CN102144751A (en) * | 2010-12-31 | 2011-08-10 | 桂林全州米兰香食品有限公司 | Grinded dry rice noodles and preparing method thereof |
| CN102293372A (en) * | 2011-08-23 | 2011-12-28 | 中南林业科技大学 | Processing method of straight stripped dry rice noodles |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101081066A (en) * | 2007-06-04 | 2007-12-05 | 张兰锁 | Meat flavour vermicelli / noodle and method for prepararing the same |
-
2013
- 2013-07-31 CN CN2013103277168A patent/CN103393004A/en active Pending
-
2014
- 2014-05-27 CN CN201410225778.2A patent/CN104336449A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1203751A (en) * | 1998-06-08 | 1999-01-06 | 中德联合研究院(江西－Oai) | Flavouring instant rice-flour noodles and its preparing method |
| CN101647530A (en) * | 2009-07-03 | 2010-02-17 | 谈发来 | Making method of rice noodle |
| CN102144751A (en) * | 2010-12-31 | 2011-08-10 | 桂林全州米兰香食品有限公司 | Grinded dry rice noodles and preparing method thereof |
| CN102293372A (en) * | 2011-08-23 | 2011-12-28 | 中南林业科技大学 | Processing method of straight stripped dry rice noodles |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108936242A (en) * | 2018-06-28 | 2018-12-07 | 广西壮族自治区农业科学院玉米研究所 | A kind of health corn rice flour and its preparation and application |
Also Published As
| Publication number | Publication date |
|---|---|
| CN104336449A (en) | 2015-02-11 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103385423A (en) | Dry rice noodles containing seasoning and processing method of dry rice noodles | |
| CN104687077B (en) | A kind of low cholesterol beefsteak and preparation method thereof | |
| CN105124505B (en) | A kind of spicy less salt dip and preparation method thereof | |
| CN103416678A (en) | Ready-to-eat rice vermicelli containing seasoning and processing method thereof | |
| CN103141804B (en) | Production method of disposable hotpot seasoning containing two kinds of pickled pepper | |
| CN101422245A (en) | Mixed cured meat and production method thereof | |
| CN103892332A (en) | Green processing method of fish (meat) products | |
| CN104305290A (en) | Rib-flavored nutritious roast duck and preparation method thereof | |
| CN108013369A (en) | A kind of processing method of spicy beef jerky | |
| CN102894270A (en) | Chicken nutrient dried noodles | |
| CN102894281A (en) | High-protein nutrient dried noodles | |
| CN104757618A (en) | Fragrant and spicy caviar and production method thereof | |
| CN104920942A (en) | Selenium-enriched sweet potato vermicelli and production method thereof | |
| CN104543898A (en) | Preparation method of instant clear-oil concentrated type hotpot condiment | |
| CN103719718A (en) | Nutrition noodles containing active substance, nutrition Chinese chive noodles and manufacture method thereof | |
| CN103564419A (en) | Instant shrimp paste with African flavor, and preparation method of instant shrimp paste | |
| CN102894276A (en) | Seafood noodles | |
| CN102894273A (en) | Fine dried noodles with good mouth feeling | |
| CN104920926A (en) | Mung bean and konjac nutritional composite instant bean vermicelli and production method thereof | |
| CN104256489A (en) | Natural color green mustard and preparation method thereof | |
| CN107897745A (en) | Health-related sausage stuffed mainly with bean starch paste of low fat and preparation method thereof | |
| CN104187535A (en) | Wild vegetable-flavor liquid seasoning and preparation method thereof | |
| CN104172216A (en) | Dried meat floss added with black rice | |
| CN103952283A (en) | Flavored aromatic vinegar | |
| CN104886535A (en) | Spicy and hot small river shrimp paste preparation method |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20131120 |