CN103642668B - Noodles with minced pork and winter bamboo shoots complex flavor vinegar - Google Patents
Noodles with minced pork and winter bamboo shoots complex flavor vinegar Download PDFInfo
- Publication number
- CN103642668B CN103642668B CN201310573210.5A CN201310573210A CN103642668B CN 103642668 B CN103642668 B CN 103642668B CN 201310573210 A CN201310573210 A CN 201310573210A CN 103642668 B CN103642668 B CN 103642668B
- Authority
- CN
- China
- Prior art keywords
- noodles
- ginger
- prickly ash
- chinese prickly
- vinegar
- 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.)
- Active
Links
Landscapes
- Seeds, Soups, And Other Foods (AREA)
- Noodles (AREA)
Abstract
The present invention relates to a kind of noodles with minced pork and winter bamboo shoots complex flavor vinegar, to meet the needs that local delicacies fast makes.It is made up of than component following weight: acidity is edible vinegar 75-85, salt 15-19, white sugar 0.8-1.2, ginger 2-4, anistree 03-0.6, cassia bark 0.2-0.6, the Chinese prickly ash 0.2-0.4 of 5.5 ± 0.1G/100ML; And according to preparation technology, in order to be burnt by pot, heat adds ready Chinese prickly ash, anise, cassia bark stir-fry, then add a small amount of edible vinegar to stir-fry, again the ginger cut is added in pot, stir-fry to fragrance overflows, then add all the other edible vinegars and white sugar, after stirring evenly, boil about 10-15 minute, after soup juice cools, Chinese prickly ash, ginger, anise, cassia bark are filtered out, filling.Feature of the present invention is that noodles with minced pork and winter bamboo shoots soup stock is become suitability for industrialized production from field fabrication by complex flavor vinegar, and not only product health is clean, and taste is original.
Description
Technical field
The invention belongs to food-making technology empty field, particularly a kind of local flavor vinegar and preparation technology.
Background technology
Noodles with minced pork and winter bamboo shoots is a kind of traditional characteristics face of Guanzhong，Shanxi Plain and east Gansu, is western mansion name snack.Noodles with minced pork and winter bamboo shoots is with a long history, especially authentic with the Qishan noodles with minced pork and winter bamboo shoots of Baoji Qishan County.Qishan noodles with minced pork and winter bamboo shoots with thin, muscle, light, decoct, rare, Wang, acid, peppery, fragrant and famous.And the out and out noodles with minced pork and winter bamboo shoots of proficiency will be done to obtain, and many details be noted, particularly important when frying meat minced or diced meat to be added to noodles or other food before serving and join soup.Meat minced or diced meat to be added to noodles or other food before serving adopt pork make, realizes suitability for industrialized production at present, can buy everywhere in market, but the taste quality of noodles with minced pork and winter bamboo shoots depends on the taste of joining soup, therefore join the soul that soup is noodles with minced pork and winter bamboo shoots, native by the soup of noodles with minced pork and winter bamboo shoots minced or diced meat to be added to noodles or other food before serving soup.No matter be family or place of business, minced or diced meat to be added to noodles or other food before serving soup all adopts by cook's field fabrication mode, along with people's rhythm of life is accelerated, in addition the old artist of traditional technology making minced or diced meat to be added to noodles or other food before serving noodle soup is fewer and feweri, all can not make minced or diced meat to be added to noodles or other food before serving noodle soup with youth front yard of artificially managing household affairs, and taste and the duration and degree of heating also compare and are difficult to grasp.In minced or diced meat to be added to noodles or other food before serving noodle soup making processes, need to use a large amount of vinegar, tradition all adopts common vinegar to add other condiment in making soup stock process, cannot realize fast food and stdn making soup stock.
Summary of the invention
The object of the invention is to provide a kind of noodles with minced pork and winter bamboo shoots complex flavor vinegar, to meet the needs that local delicacies fast makes.
Noodles with minced pork and winter bamboo shoots complex flavor vinegar, it is made up of than component following weight: acidity be edible vinegar 75-85, the salt 15-19 of 5.5 ± 0.1G/100ML, white sugar 0.8-1.2, ginger 2-4, anistree 03-0.6, cassia bark 0.2-0.6, Chinese prickly ash 0.2-0.4; And make according to following technique:
(1), ginger minces stand-by;
(2), Chinese prickly ash, anise, cassia bark cutter are clapped broken stand-by;
(3), pot is burnt that heat adds ready Chinese prickly ash, anise, cassia bark stir-fry, then add a small amount of edible vinegar to stir-fry, again the ginger cut is added in pot, stir-fry to fragrance overflows, then add all the other edible vinegars and white sugar, after stirring evenly, boil about 10-15 minute, after soup juice cools, Chinese prickly ash, ginger, anise, cassia bark are filtered out, filling.
Feature of the present invention is that noodles with minced pork and winter bamboo shoots soup stock is become suitability for industrialized production from field fabrication by complex flavor vinegar, and not only product health is clean, and taste is original, can satisfy the demand at any time for the people that can not make noodles with minced pork and winter bamboo shoots soup stock.
Embodiment
Noodles with minced pork and winter bamboo shoots complex flavor vinegar, is made up of than component following weight: acidity be edible vinegar 75-85, the salt 15-19 of 5.5 ± 0.1G/100ML, white sugar 0.8-1.2, ginger 2-4, anistree 03-0.6, cassia bark 0.2-0.6, Chinese prickly ash 0.2-0.4; And make according to following technique:
(1), ginger minces stand-by;
(2), Chinese prickly ash, anise, cassia bark cutter are clapped broken stand-by;
(3), pot is burnt that heat adds ready Chinese prickly ash, anise, cassia bark stir-fry, then add a small amount of (being advisable to flood condiment) edible vinegar to stir-fry, again the ginger cut is added in pot, stir-fry to fragrance overflows, then add all the other edible vinegars and white sugar, after stirring evenly, boil about 10-15 minute, after soup juice cools, Chinese prickly ash, ginger, anise, cassia bark are filtered out, filling.
Claims (1)
1. noodles with minced pork and winter bamboo shoots complex flavor vinegar, is characterized in that following weight is made than component: acidity be edible vinegar 75-85, the salt 15-19 of 5.5 ± 0.1G/100ML, white sugar 0.8-1.2, ginger 2-4, anistree 03-0.6, cassia bark 0.2-0.6, Chinese prickly ash 0.2-0.4; And make according to following technique:
(1), ginger minces stand-by;
(2), Chinese prickly ash, anise, cassia bark cutter are clapped broken stand-by;
(3), pot is burnt that heat adds ready Chinese prickly ash, anise, cassia bark stir-fry, then add a small amount of edible vinegar to stir-fry, again the ginger cut is added in pot, stir-fry to fragrance overflows, then add all the other edible vinegars and salt, white sugar, after stirring evenly, boil 10-15 minute, after soup juice cools, Chinese prickly ash, ginger, anise, cassia bark are filtered out, filling.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310573210.5A CN103642668B (en) | 2013-11-15 | 2013-11-15 | Noodles with minced pork and winter bamboo shoots complex flavor vinegar |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310573210.5A CN103642668B (en) | 2013-11-15 | 2013-11-15 | Noodles with minced pork and winter bamboo shoots complex flavor vinegar |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103642668A CN103642668A (en) | 2014-03-19 |
| CN103642668B true CN103642668B (en) | 2015-08-05 |
Family
ID=50247956
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310573210.5A Active CN103642668B (en) | 2013-11-15 | 2013-11-15 | Noodles with minced pork and winter bamboo shoots complex flavor vinegar |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103642668B (en) |
Families Citing this family (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103952284B (en) * | 2014-05-21 | 2016-07-27 | 义乌市锦钰信息科技有限公司 | A kind of preparation method of seasoning aromatic vinegar |
| CN104164358B (en) * | 2014-05-21 | 2016-04-27 | 新和科德瑞生物技术有限公司 | A kind of seasoning aromatic vinegar |
| CN103952283B (en) * | 2014-05-21 | 2016-08-24 | 义乌市锦钰信息科技有限公司 | A kind of flavor type aromatic vinegar |
| CN103952285B (en) * | 2014-05-21 | 2016-08-24 | 义乌市锦钰信息科技有限公司 | A kind of preparation method of flavor type aromatic vinegar |
| CN105995887A (en) * | 2016-05-25 | 2016-10-12 | 李伟 | Sour, hot and flavorful soup base of minced noodles |
| CN107964498A (en) * | 2017-12-03 | 2018-04-27 | 镇江刘恒记食品有限公司 | A kind of vinegar that can dispel internal raw gas |
| EA034944B1 (en) * | 2018-01-10 | 2020-04-09 | Федеральное государственное бюджетное образовательное учреждение высшего образования "Кубанский государственный технологический университет" (ФГБОУ ВО "КубГТУ") | Seasoned distilled vinegar |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1235779A (en) * | 1998-05-18 | 1999-11-24 | 郭吉顺 | Edible vinegar for stir-frying meat |
| CN1452896A (en) * | 2003-05-23 | 2003-11-05 | 广西醋娘子饮料工贸有限公司 | Health vinegar and its production process |
| CN1772871A (en) * | 2004-11-12 | 2006-05-17 | 陈松 | Vinegar making process |
| CN101148640A (en) * | 2007-01-16 | 2008-03-26 | 李明 | Technique for brewing edible vinegar |
| CN101649289A (en) * | 2009-09-16 | 2010-02-17 | 步新源 | Preparation method of vinegar with flavors of pericarpium zanthoxyli and medical stone |
| CN101906376A (en) * | 2010-07-22 | 2010-12-08 | 郑秀颀 | Health-care vinegar |
-
2013
- 2013-11-15 CN CN201310573210.5A patent/CN103642668B/en active Active
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1235779A (en) * | 1998-05-18 | 1999-11-24 | 郭吉顺 | Edible vinegar for stir-frying meat |
| CN1452896A (en) * | 2003-05-23 | 2003-11-05 | 广西醋娘子饮料工贸有限公司 | Health vinegar and its production process |
| CN1772871A (en) * | 2004-11-12 | 2006-05-17 | 陈松 | Vinegar making process |
| CN101148640A (en) * | 2007-01-16 | 2008-03-26 | 李明 | Technique for brewing edible vinegar |
| CN101649289A (en) * | 2009-09-16 | 2010-02-17 | 步新源 | Preparation method of vinegar with flavors of pericarpium zanthoxyli and medical stone |
| CN101906376A (en) * | 2010-07-22 | 2010-12-08 | 郑秀颀 | Health-care vinegar |
Non-Patent Citations (2)
| Title |
|---|
| 调配风味醋;林传和;《食品与生活》;20030111;27页 * |
| 醋的调味营养与保健功能;沈祖耀;《江苏调味副食品》;19980930;22-25页 * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN103642668A (en) | 2014-03-19 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103642668B (en) | Noodles with minced pork and winter bamboo shoots complex flavor vinegar | |
| CN102429230A (en) | Making method of mutton board noodle | |
| CN104222974A (en) | Seasoning for braised lobsters | |
| CN101999690A (en) | Chicken meatballs and preparation method thereof | |
| CN104187898A (en) | Carp soup formula and making method thereof | |
| CN102326654A (en) | Method for making crisp egg rolls cooked with chive oil | |
| CN101427808A (en) | Process for preparing food | |
| CN103734765A (en) | Method for making special braised pork in brown sauce | |
| CN103584158A (en) | Preparation method of minced fillet sausage | |
| CN102228213A (en) | Imperial tribute chopped chili pepper and preparation method thereof | |
| CN104413422A (en) | Roasted young pigeon and production method thereof | |
| CN104886532A (en) | Spicy hot sauce and preparation method thereof | |
| CN102907712A (en) | Method for preparing oyster without fishy smells | |
| CN102894332A (en) | Condiment for spicy fish | |
| CN104738667A (en) | Fragrant and spicy honey-stewed chicken wing | |
| CN103099167A (en) | Flavoring used for pickled pepper chicken claws | |
| CN103652816A (en) | Seafood meat sauce and preparation method | |
| CN103156214A (en) | Sliced fish in hot chili oil and preparation method thereof | |
| CN104336657A (en) | Cooking method for special meat foodstuff | |
| CN102362676A (en) | Fish chin shashlik product and preparation method thereof | |
| CN103271388A (en) | Preparation method of sweet-fresh-salty crabs | |
| CN103783567A (en) | Spicy boiled fish | |
| KR20240037475A (en) | Manufacturing method of handmade seasoned pork shoulder | |
| CN105685648A (en) | Making process for special smoked chicken | |
| CN104286881A (en) | Making method of honeydew pork butt |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant |