CN104172054A - Brine for rice noodles - Google Patents

Brine for rice noodles Download PDF

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Publication number
CN104172054A
CN104172054A CN201410368422.4A CN201410368422A CN104172054A CN 104172054 A CN104172054 A CN 104172054A CN 201410368422 A CN201410368422 A CN 201410368422A CN 104172054 A CN104172054 A CN 104172054A
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China
Prior art keywords
parts
pig
tough
soy sauce
brine
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CN201410368422.4A
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Chinese (zh)
Inventor
莫云辉
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GUILIN LIANGMING RESTAURANT MANAGEMENT Co Ltd
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GUILIN LIANGMING RESTAURANT MANAGEMENT Co Ltd
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Priority to CN201410368422.4A priority Critical patent/CN104172054A/en
Publication of CN104172054A publication Critical patent/CN104172054A/en
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L23/00Soups; Sauces; Preparation or treatment thereof
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10Natural spices, flavouring agents or condiments; Extracts thereof
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/20Synthetic spices, flavouring agents or condiments
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

The invention relates to brine for rice noodles. According to a formula, the brine is prepared from the following raw materials in parts by weight: 8-10 parts of kacmpferia galangal, 8-10 parts of star anise, 8-12 parts of tsaoko amomum fruits, 8-10 parts of fennel, 8-10 parts of cinnamon, 8-10 parts of murraya paniculata, 6-8 parts of cassia twig, 4-6 parts of fructus cinnamomi, 8-10 parts of fragrant fructus amomi, 8-10 parts of betel nuts, 8-10 parts of semen myristicae, 8-10 parts of katsumadai seeds, 8-10 parts of radix angelicae, 8-10 parts of dried tangerine or orange peel, 6-10 parts of myrcia, 10-12 parts of momordica grosvenori, 6-8 parts of liquorice, 30-35 parts of rock sugar, 50-80 parts of fermented blank beans, 1500-2000 parts of cattle backbones, 1000-1500 parts of chicken bones, a proper amount of high-alcohol three-flower wine, 4000-5000 parts of utility beef, 4000-5000 parts of pork head and skin meat and 50-100 parts of old ginger. The brine is strong in flavor, capable of suffusing an exquisite fragrance all around and rich in nutrition.

Description

A kind of bittern of ground rice
Technical field
The invention belongs to field of food, be specifically related to a kind of bittern of ground rice.
Background technology
Ground rice is popular, and the local flavor of ground rice depends primarily on rice-flour noodle brine, and traditional bittern material therefor of ground rice has Chinese prickly ash, anise, Sha Jiang, ginger, green onion, light soy sauce, dark soy sauce and spiceleaf etc. multiple, boils a few hours to can be made into.
But the ground rice of traditional rice-flour noodle brine modulation, if often edible, can produce not quite satisfactory, cannot aftertaste etc. problem.
Summary of the invention
According to the deficiencies in the prior art, the present invention discloses a kind of bittern of ground rice, is suitable for various crowds and enjoys, and carries out technique improvement on traditional rice-flour noodle brine, added Chinese medicine, taste is strong, suffuses an exquisite fragrance all around, nutritious, even often edible, also can enjoy endless aftertastes, there are good color and luster and fragrance.
The bittern of a kind of ground rice of the present invention, is formed by the material combination of following weight portion proportioning: wherein spices is made up of husky ginger 8-10 part, anistree 8-10 part, tsaoko 8-12 part fennel seeds 8-10 part, Chinese cassia tree 8-10 part, murraya paniculataJack 8-10 part, cassia twig 6-8 part, Gui Ding 4-6 part, Fructus Amomi 8-10 part, betel nut 8-10 part, semen myristicae 8-10 part, brigand 8-10 part, root of Dahurain angelica 8-10 part, dried orange peel 8-10 part, spiceleaf 6-10 part, Momordica grosvenori 10-12 part, Radix Glycyrrhizae 6-8 part;
Batching be by rock sugar 30-35 part, fermented soya bean 50-80 part, ox spine 1500-2000 part, chicken carcasses 1000-1500 part, height three-flower wine 53 spend above 450 parts, dry green pepper 15-20 part, chive head 30-40 part, extra large brilliant salt 500-800 part, tough beef 4000-5000 part, pig's head skin and flesh 4000-5000 part, old ginger 50-100 part, water 20000-30000 part,
Tough beef 10000-20000 part, chicken carcasses 1000-2000 part, pig's head skin 10000-20000 part composition;
Flavoring is made up of chicken powder 100-200 part, chickens' extract 100-200 part, pepper powder 50-100 part, extra large brilliant salt 450-900 part, light soy sauce 450-600 part, straw mushroom dark soy sauce 100-200 part, monosodium glutamate 50-80 part, sesame oil 10-20 part, fermented bean curd 50-80 part, rock sugar 180-220 part, rice vinegar 380-420 part.
A bittern for ground rice is to be formed by the material combination of following preferred weight part proportioning:
Wherein spices is made up of 7 parts of 9 parts of husky ginger, anistree 9 parts, 9 parts of 10 portions of fennel seeds of tsaoko, 9 parts of Chinese cassia trees, 9 parts of murraya paniculataJacks, 7 parts of cassia twig, 5 parts of Gui Ding, 9 parts of Fructus Amomis, 9 parts of betel nuts, 9 parts of semen myristicae, 9 parts of brigands, 9 parts of the roots of Dahurain angelica, 9 parts of dried orange peels, 8 parts of spiceleafs, 11 parts of Momordica grosvenoris, Radix Glycyrrhizae;
Batching is spent 15000 parts of above 450 parts, 17 parts of dry greens pepper, 35 parts, chive head, 650 parts of extra large brilliant salt, 4500 parts of tough beefs, 4500 parts of pig's head skin and flesh, 75 parts of old gingers, 25000 parts, water, 15000 parts of tough beefs, 1500 parts of chicken carcasses, pig's head skin by 32 parts, rock sugar, fermented soya bean part, 1700 parts of ox spines, 1250 parts of chicken carcasses, height three-flower wine 53 and is formed;
Flavoring is made up of 400 parts, 150 parts, chicken powder, 150 parts of chickens' extracts, 75 parts of pepper powders, 700 parts of extra large brilliant salt, 500 parts of light soy sauce, 150 parts of straw mushroom dark soy sauce, 65 parts of monosodium glutamates, 15 parts, sesame oil, 65 parts of fermented bean curd, 200 parts, rock sugar, rice vinegar.
The preparation method of bittern of the present invention comprises the following steps:
1) preparation one frying pan is placed in fire above, puts into oil, as camellia seed oil, adds above-mentioned spices to fry out after fragrance, adds height three-flower wine, then puts into Momordica grosvenori, rock sugar etc., when the baked wheaten cake of useing force is extremely boiling, adds ox spine and chicken carcasses, extra large brilliant salt.
2) after 1 hour, add the tough beef of cleaning and cut slivering shape to enter in pot, after ripe, tightening up shaping pulls out stand-by, then put into clean pig's head skin and flesh and enter pot, meat is boiled, till exposing with chopsticks, pull out stand-byly, then pig's head skin and flesh is stabbed to thickly dotted aperture with bamboo chopsticks, then be put on pork skin with extra large brilliant salt, then it is stand-by then to spread rice vinegar.
3) twice-cooked stir-frying again, while enduring to about three hours, then enters tough beef in pot, and enduring can be off the pot stand-by to exposing with bamboo chopsticks.
4) the bittern pot of pulling tough beef out being boiled to 8 hours again, treat that exactly the meat on ox spine can be for good from bone, just can, by halogen pot from fire, spices scum juice be filtered to only remaining bittern, is that 30 kg of water boil 20 kg of water;
5) place on fire and dryout moisture with frying pan, fermented bean curd is smashed, add three-flower wine, light soy sauce, straw mushroom dark soy sauce, braisedly boils and adds extra large brilliant salt, chicken powder, chickens' extract while rolling at one, monosodium glutamate, pour the bittern after filtration into, boil two or three minutes with little fire again after together boiled, add pepper powder and sesame oil to be first-class Guilin rice-flour noodle brine, fragrance overflows, and allows people enjoy endless aftertastes.
Chinese medicine in above-mentioned raw materials is all on the books in Chinese medicine voluminous dictionary, is described as follows:
Husky ginger has another name called Kaempferia galanga, calls husky ginger, mountain is peppery, be used as medicine with rhizome, and warming middle-JIAO for eliminating dampness, promoting qi circulation and relieving pain, cure mainly acute gastroenteritis, indigestion, stomach cold pain, toothache, rheumatic arthritis, traumatic injury, main product Guangdong, Guangxi and Yunnan, Sichuan is introduced a fine variety from Guangxi to plant and is planted experimentally and succeed in Miyi County.
Anistree, claim again Chinese anise, anise, aniseed and anise, be a Plants of Magnoliaceae Illicium, its dry fruit of the same name is one of flavoring of Chinese dishes and south east asia culinary art, aiphyllium in moistening for being grown in, warm half cloudy environment, height can, to 20 meters, mainly be distributed in South China mainland, fruit was plucked in autumn and winter, after being dried, was rufous or yellowish-brown.Fragrant odour and sweet, full fruit or abrasive dust use, have in expelling parasite, temperature regulate the flow of vital energy, the effect such as arresting vomiting by using stomachics, dispelling cold, excitor nerve, can make flavouring.
Tsaoko, stem is grown thickly, 3 meters of Gao Keda, complete stool has pungent fragrance, and under ground portion is slightly like ginger, and its dry fruit is used as Chinese meal flavoring and Chinese herbal medicine, has special fragrance, pungent, the micro-hardship of taste, tsaoko is a kind of flavoring, tsaoko has special strong pungent fragrance.
Fennel seeds are the fragrant son of dry mature fruit You Ming Huai perfume (or spice) " property of medicine opinion " Huai " Tang materia medica " of samphire fennel, aniseed " Kaibao Bencao ", fennel, cumin " Bencao Tujing ", wild fennel 《 Lv Cliff rock book on Chinese herbal medicine ", anise " Zhu Shi collection proved recipe ", Gu Miaoxiang, Gu Xiang " modern Practical Chinese medicinal ", fragrant son " medicinal plants in China will ", there is eliminating cold to stop pain, effect of regulating the flow of Qi and the middle Jiao.
Chinese cassia tree, has another name called beautiful osmanthus, male osmanthus, cajaput, great Gui, peppery osmanthus, safety tree, cassia, is the dry bark of canella Chinese cassia tree.Bark fragrance, can make spices, and taste is similar to the cassia bark that originates from Sri Lanka Chinese cassia tree, but pepperyyer, not as good as cassia bark deliciousness, and thick compared with cassia bark, have like the fragrance of cassia bark and the sweet pungent of cassia, for foodstuff flavouring.
Murraya paniculataJack is Rutaceae dungarunga plant, is born in the mountain region sparse woods or thick forest of haugh or height above sea level, and In Limestone Area is more common, and In The Granite Area also has, and is the excellent kind of list within the scope of small size sometimes, and root, leaf are as herbal medicine, and taste is micro-pungent, bitter and spicy.Warm in nature, slightly poisonous, the network that stimulates the menstrual flow, promoting the circulation of qi, invigorates blood circulation, the loose stasis of blood, pain relieving, relieving convulsion, detumescence, removing toxic substances.Cure cold, have a headache, stomachache, toothache, treating rheumatic ostealgia, treating swelling and pain by traumatic injury.
Cassia twig, rectification of name: Chinese cassia tree, have another name called beautiful osmanthus, cassia bark etc., belong to Ranales, the medium megaphanerophyte of Lauraceae; Annotinous branch is cylindrical, terminal bud perula width egg shape, and green leaf alternate, oblong is to nearly lanceolar; Floral white, is about 4.5mm; Fruit is oval, and black purple when ripe, without hair; 6 ~ August of florescence, really 10 ~ December of phase, its nature and flavor acrid, sweet, warm, enter lung, the heart, urinary bladder channel, to cure mainly the conventional drugs for dispelling internal cold of interior cold, have effect of complement sun, promoting blood circulation, warming spleen and stomach, normal and filling liver kidney medicine, the medicine compatibility that fills blood, treat the insufficiency of the kidney yang, the Yang-function insufficiency of kidneyzang, the cold weak pulse of limb, with other drugs for dispelling internal cold compatibility treatment coldness and pain in the epigastrium, arthritis pain in the back, there is the effect of obvious analgesia and anti-cancer and cancer-preventing.
Gui Ding, derives from the tender fruit of children of canella Chinese cassia tree, has warming spleen and stomach for dispelling cold, controls the cold mediocre effect of vomitting the sound of vomiting of gastral cavilty.
The upright draft of bacterium Fructus Amomi, the vaneless pale red leaf sheath of base portion tool, the blade shape of falling ovum lanceolar or ellipticity lanceolar, tip of a leaf nick, keratin, leaf sheath light green, without hair, fruit hyoscine.
Betel nut claim again Bin Men, Bing Nan, great Bai Bin, benevolence frequently, benevolence is bulky, wash miasma pellet, celestial miasma pellet, spiral shell fruit, it is babassu etc., belong to Palmae aiphyllium together with coconut, trunk can grow to 20 meters, trunk is straight and upright, leaf is concentrated and is grown in treetop, has cultivation in China, India, Sri Lanka, Thailand, Malaysia and Philippine.
Semen myristicae has a lot of another names, strangles, cardamom, flesh fruit, top meat etc. such as meat bandit, character used in proper names and in rendering some foreign names arrest, and semen myristicae is medicine-food two-purpose food, mainly can be used as medicine, in culinary art, be used as condiment, semen myristicae is the myristic mature seed kernel of myristicaceae plant, includes multiple volatile oil, main component terpenes in oil,, there are a large amount of myristic acids in also fatty oil, semen myristicae kind benevolence is oval or ellipse in oil, long 2 to 3.5 centimetres, wide 1.5 to 2.5 centimetres.Surface celadon or burgundy, have netted rill, has obvious longitudinal furrow between two ends.Matter is hard, cataclasm visible marble grain, and gas is fragrance strongly, and taste is pungent, micro-hardship.
Brigand, another name: Hainan Alpinia japonica, little Amomum globosum loureiro, japanese galangal fruit or seed, false fructus amomi, Zingiber, Alpinia plants, for the fruit of zingiberaceous plant shellflower, be interrupted stagnant, indigestion, vomiting and diarrhoea for trusted subordinate's crymodynia, fullness and oppression of chest and abdomen, phlegm, have the effects such as appetizing, also commonly use and make condiment.
Momordica grosvenori, the perennial liana of Curcurbitaceae, another name LAHANGUO, balloonvine heartseed herb, Semen Momordicae, invaluable, arhat table, naked tortoise bar, be described as " angle fruit " by people, its leaf heart, dioecism, summer-flowering, seed in autumn, can be relieving cough and reducing sputum, taste is sweet, and fruits nutrition is worth very high, contains abundant vitamin C and glucoside, fructose, glucose, protein, lipid etc.
Radix Glycyrrhizae, having another name called Glycyrrhiza Uralensis, is a kind of help Chinese herbal medicine, natural breeding, stem is tall and straight upright, the micro-taste of gas is sweet and special, and function cures mainly clearing heat and detoxicating, expelling phlegm and arresting coughing, gastral cavity abdomen etc., happiness sunlight is abundant, the low dry climate of long temperature at sunshine, Radix Glycyrrhizae is also widely used in food industry, refining candy, preserved fruit and chewing gum.
Spiceleaf has another name called bay, claim again bay tree, laurel tree, sweet bay, baywreath, it is the source of flavoring basyleave, originate in Mediterranean and shrub petrographic province is with in Asia Minor one, now spread all over all over the world, dark green leaf, oval, keratin, bitter, delicate fragrance, after dry, bitter taste reduces, fragrance strengthens, can be used as condiment, i.e. " spiceleaf ", function has 1, pain relieving, neuralgia, antibacterial, anti-spasm, appetizing, convergence, promote choleresis, diuresis, stimulate the menstrual flow, bring down a fever, profit liver, desinsection, practise midwifery, excitation, profit stomach, promote sweating, mend body, 2, digestive system is had to benefiting of showing, can help that you open appetite, the deswelling gas of dispelling, pacify stomachache, and nourishing liver, invigorating kidney, promote urine to flow.
Dried orange peel, another name: orange peel, expensive old, red skin, yellow orange peel, wide orange peel, PERICARPIUM CITRI RETICULATAE, orange peel, citrus chachiensis hortorum, for the maturate peel of rutaceae orange and variety thereof, the evergreen dungarunga of tangerine or shrub, cultivate in hills, low mountain zone, rivers and lakes bank or Plain, be distributed in each department on the south the Changjiang river, when fruit maturation, take fruit 10 to December, strip pericarp, dry in the shade or aeration-drying, dried orange peel is slit into 3 to 4 lobes, nature and flavor hardship, pungent more while stripping, temperature, return lung, the spleen channel, function cures mainly regulating qi-flowing for strengthening spleen, eliminating dampness and eliminating phlegm.
The root of Dahurain angelica is the samphire Xingan root of Dahurain angelica, storehouse and the root of Dahurain angelica (angelica anomala) and Radix angelicae dahuricae (Lemonfragrant Angelica Root) are used as medicine with root, the functions such as dehumidifying, apocenosis myogenic, promoting blood circulation and stopping pain get rid of illness, cure mainly anemofrigid cold, headache, rhinitis, toothache, the diseases such as leukorrhea with reddish discharge, pain furuncle poison, also can make spices.
Fermented soya bean, Han nationality's traditional zymotic bean product, also be one of important flavoring of many styles of cooking, fermented soya bean are taking soybean or soya bean as primary raw material, utilize the effect of Mucor, aspergillus or bacterialprotease, decomposing soya-bean protein matter, when acquiring a certain degree, salt adding, with wine, the method such as dry, the vigor of inhibitory enzyme, delays sweat and makes, and the kind of fermented soya bean is more, be divided into black curded beans and soya bean fermented soya beans, salted or other wise by processing raw material, can be divided into taste salty fermented soya bean and Fermented Soybean, effect is and stomach, relieving restlessness, solution raw meat poison, cold removing heat.
Anistree, claim again Chinese anise (Compendium of Materia Medica), anise, mark angle (Guangxi Zhuang language), aniseed and anise, be a Plants of Magnoliaceae Illicium, its dry fruit of the same name is one of flavoring of Chinese dishes and south east asia culinary art, the aiphyllium in moistening for being grown in, warm half cloudy environment, height can, to 20 meters, mainly be distributed in South China mainland.Fruit was plucked in autumn and winter, was rufous or yellowish-brown after dry, fragrant odour and sweet.
Fructus amomi has another name called cardamom, perennial herb, be Perenniporia martius zingiberaceous plant fruits and seeds, be the conventional medicinal material of armaticity simply of the traditional Chinese medical science, plant height 1.5-3 rice, stem is scattered; The rhizome ground of crawling, on joint, by the membranous scale of brown, rhizome is sturdy, brownish red.Seed group's point 3 lobes, 5~9 pieces, every lobe seed, seed fragrant odour and high strong, as spices, slightly peppery, its taste, like camphor tree, is dish flavouring in the Orient, the particularly seasoning matter of curry dish, is usually used in pastries seasoning in Scandinavia, be also the conventional medicinal material of armaticity simply of the traditional Chinese medical science.
Tsaoko, stem is grown thickly, 3 meters of Gao Keda, complete stool has pungent fragrance, and under ground portion is ginger slightly seemingly, blade oblong or Long Circle, long 40-70 centimetre, spike is branch not, long 13-18 centimetre, corolla redness.The close life of capsule, redness when ripe, dry rear brown, does not ftracture, oblong, seed polygonal, has strong fragrance, and its dry fruit is used as Chinese meal flavoring and Chinese herbal medicine, there is special fragrance, pungent, the micro-hardship of taste, tsaoko is a kind of flavoring, tsaoko has special strong pungent fragrance.
The invention has the beneficial effects as follows it is all with thering is the raw material of health care, added the ground rice of bittern of the present invention, people is refreshed oneself after edible eye-catching, appetizing, and the nutrient of the needed by human body such as the iron of supplementary needed by human body, calcium, zinc, vitamin and mineral matter.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is described in further details, but is not limitation of the present invention.
The bittern of 1 one kinds of ground rice of embodiment, is formed by the material combination of following weight portion proportioning: wherein spices is made up of 6 parts of 8 parts of husky ginger, anistree 8 parts, 8 parts of 8 portions of fennel seeds of tsaoko, 8 parts of Chinese cassia trees, 8 parts of murraya paniculataJacks, 6 parts of cassia twig, 4 parts of Gui Ding, 8 parts of Fructus Amomis, 8 parts of betel nuts, 8 parts of semen myristicae, 8 parts of brigands, 8 parts of the roots of Dahurain angelica, 8 parts of dried orange peels, 6 parts of spiceleafs, 10 parts of Momordica grosvenoris, Radix Glycyrrhizae;
Batching is spent 10000 parts of above 450 parts, 15 parts of dry greens pepper, 30 parts, chive head, 500 parts of extra large brilliant salt, 4000 parts of tough beefs, 4000 parts of pig's head skin and flesh, 50 parts of old gingers, 20000 parts, water, 10000 parts of tough beefs, 1000 parts of chicken carcasses, pig's head skin by 30 parts, rock sugar, 50 parts, fermented soya bean, 1500 parts of ox spines, 1000 parts of chicken carcasses, height three-flower wine 53 and is formed;
Flavoring is made up of 50 parts, 100 parts, chicken powder, 100 parts of chickens' extracts, 50 parts of pepper powders, 450 parts of extra large brilliant salt, 450 parts of light soy sauce, 100 parts of straw mushroom dark soy sauce, 50 parts of monosodium glutamates, 10 parts, sesame oil, fermented bean curd.
The preparation method of bittern of the present invention comprises the following steps: the infusion method of bittern of the present invention comprises the following steps: 1) prepare a frying pan and be placed on fire, put into camellia seed oil (oil), add above-mentioned spices to fry out after fragrance, add height three-flower wine, then put into Momordica grosvenori, rock sugar etc., when the baked wheaten cake of useing force is extremely boiling, add ox spine and chicken carcasses, extra large brilliant salt.
2) after 1 hour, add the tough beef of cleaning and cut slivering shape to enter in pot, after ripe, tightening up shaping pulls out stand-by, then put into clean pig's head skin and flesh and enter pot, meat is boiled, till exposing with chopsticks, pull out stand-byly, then pig's head skin and flesh is stabbed to thickly dotted aperture with bamboo chopsticks, then be put on pork skin with extra large brilliant salt, then it is stand-by then to spread rice vinegar.
3) twice-cooked stir-frying again, while enduring to about three hours, then enters tough beef in pot, and enduring can be off the pot stand-by to exposing with bamboo chopsticks.
4) the bittern pot of pulling tough beef out being boiled to 8 hours again, treat that exactly the meat on ox spine can be for good from bone, just can, by halogen pot from fire, spices scum juice be filtered to only remaining bittern, is that 30 kg of water boil 20 kg of water;
5) place on fire and dryout moisture with frying pan, fermented bean curd is smashed, add three-flower wine, light soy sauce, straw mushroom dark soy sauce, braisedly boils and adds extra large brilliant salt, chicken powder, chickens' extract while rolling at one, monosodium glutamate, pour the bittern after filtration into, boil two or three minutes with little fire again after together boiled, add pepper powder and sesame oil to be first-class Guilin rice-flour noodle brine, fragrance overflows, and allows people enjoy endless aftertastes.
The bittern of 2 one kinds of ground rice of embodiment, is characterized in that being formed by the material combination of following preferential weight portion proportioning: wherein spices is made up of 7 parts of 9 parts of husky ginger, anistree 9 parts, 9 parts of 10 portions of fennel seeds of tsaoko, 9 parts of Chinese cassia trees, 9 parts of murraya paniculataJacks, 7 parts of cassia twig, 5 parts of Gui Ding, 9 parts of Fructus Amomis, 9 parts of betel nuts, 9 parts of semen myristicae, 9 parts of brigands, 9 parts of the roots of Dahurain angelica, 9 parts of dried orange peels, 8 parts of spiceleafs, 11 parts of Momordica grosvenoris, Radix Glycyrrhizae;
Batching is spent 15000 parts of above 450 parts, 17 parts of dry greens pepper, 35 parts, chive head, 650 parts of extra large brilliant salt, 4500 parts of tough beefs, 4500 parts of pig's head skin and flesh, 75 parts of old gingers, 25000 parts, water, 15000 parts of tough beefs, 1500 parts of chicken carcasses, pig's head skin by 32 parts, rock sugar, fermented soya bean part, 1700 parts of ox spines, 1250 parts of chicken carcasses, height three-flower wine 53 and is formed;
Flavoring is made up of 65 parts, 150 parts, chicken powder, 150 parts of chickens' extracts, 75 parts of pepper powders, 700 parts of extra large brilliant salt, 500 parts of light soy sauce, 150 parts of straw mushroom dark soy sauce, 65 parts of monosodium glutamates, 15 parts, sesame oil, fermented bean curd.
8 parts of grass of 8 parts of semen myristicae of husky 8 portions of betel nuts of 4 parts of Fructus Amomis of 6 parts of osmanthus fourths of 8 parts of cassia twig of 8 parts of murraya paniculataJacks of 8 portions of Chinese cassia trees of 8 portions of fennel seeds of 8 parts of tsaokos of 8 parts of anises of ginger are buckled 50 parts of above 4000 parts of old gingers of 4000 parts of pig's head skin and flesh of 450 parts of tough beefs of 1000 parts of height three-flower wines of 1500 parts of chicken carcasses of 50 parts of ox spines of 30 parts of fermented soya bean of 6 portions of rock sugar of 10 portions of Radix Glycyrrhizaes of 6 portions of Momordica grosvenoris of 8 portions of spiceleafs of 8 parts of dried orange peels of 8 parts of roots of Dahurain angelica, 53 degree.
The preparation method of rice-flour noodle brine of the present invention is with embodiment 1.
The bittern of 3 one kinds of ground rice of embodiment, is formed by the material combination of following weight portion proportioning: wherein spices is made up of 8 parts of 10 parts of husky ginger, anistree 10 parts, 10 parts of 12 portions of fennel seeds of tsaoko, 10 parts of Chinese cassia trees, 10 parts of murraya paniculataJacks, 8 parts of cassia twig, 6 parts of Gui Ding, 10 parts of Fructus Amomis, 10 parts of betel nuts, 10 parts of semen myristicae, 10 parts of brigands, 10 parts of the roots of Dahurain angelica, 10 parts of dried orange peels, 10 parts of spiceleafs, 12 parts of Momordica grosvenoris, Radix Glycyrrhizae;
Batching be by 35 parts, rock sugar, 80 parts, fermented soya bean, 2000 parts of ox spines, 1500 parts of chicken carcasses, height three-flower wine 53 spend above 450 parts, 20 parts of dry greens pepper, 40 parts, chive head, 800 parts of extra large brilliant salt, 5000 parts of tough beefs, 5000 parts of pig's head skin and flesh, 100 parts of old gingers, 30000 parts, water,
20000 parts of tough beefs, 2000 parts of chicken carcasses, 20000 parts of compositions of pig's head skin;
Flavoring is made up of 80 parts, 200 parts, chicken powder, 200 parts of chickens' extracts, 100 parts of pepper powders, 900 parts of extra large brilliant salt, 600 parts of light soy sauce, 200 parts of straw mushroom dark soy sauce, 80 parts of monosodium glutamates, 20 parts, sesame oil, fermented bean curd.
The preparation method of rice-flour noodle brine of the present invention is with embodiment 1.

Claims (2)

1. a bittern for ground rice, is characterized in that being formed by the material combination of following weight portion proportioning:
Wherein spices is made up of husky ginger 8-10 part, anistree 8-10 part, tsaoko 8-12 part fennel seeds 8-10 part, Chinese cassia tree 8-10 part, murraya paniculataJack 8-10 part, cassia twig 6-8 part, Gui Ding 4-6 part, Fructus Amomi 8-10 part, betel nut 8-10 part, semen myristicae 8-10 part, brigand 8-10 part, root of Dahurain angelica 8-10 part, dried orange peel 8-10 part, spiceleaf 6-10 part, Momordica grosvenori 10-12 part, Radix Glycyrrhizae 6-8 part;
Batching is spent above 450 parts, dry green pepper 15-20 part, chive head 30-40 part, extra large brilliant salt 500-800 part, tough beef 4000-5000 part, pig's head skin and flesh 4000-5000 part, old ginger 50-100 part, water 20000-30000 part, tough beef 10000-20000 part, chicken carcasses 1000-2000 part, pig's head skin 10000-20000 part by rock sugar 30-35 part, fermented soya bean 50-80 part, ox spine 1500-2000 part, chicken carcasses 1000-1500 part, height three-flower wine 53 and is formed;
Flavoring is made up of chicken powder 100-200 part, chickens' extract 100-200 part, pepper powder 50-100 part, extra large brilliant salt 450-900 part, light soy sauce 450-600 part, straw mushroom dark soy sauce 100-200 part, monosodium glutamate 50-80 part, sesame oil 10-20 part, fermented bean curd 50-80 part.
2. the bittern of a kind of ground rice according to claim 1, is characterized in that being formed by the material combination of following preferred weight part proportioning:
Wherein spices is made up of 7 parts of 9 parts of husky ginger, anistree 9 parts, 9 parts of 10 portions of fennel seeds of tsaoko, 9 parts of Chinese cassia trees, 9 parts of murraya paniculataJacks, 7 parts of cassia twig, 5 parts of Gui Ding, 9 parts of Fructus Amomis, 9 parts of betel nuts, 9 parts of semen myristicae, 9 parts of brigands, 9 parts of the roots of Dahurain angelica, 9 parts of dried orange peels, 8 parts of spiceleafs, 11 parts of Momordica grosvenoris, Radix Glycyrrhizae;
Batching is spent 15000 parts of above 450 parts, 17 parts of dry greens pepper, 35 parts, chive head, 650 parts of extra large brilliant salt, 4500 parts of tough beefs, 4500 parts of pig's head skin and flesh, 75 parts of old gingers, 25000 parts, water, 15000 parts of tough beefs, 1500 parts of chicken carcasses, pig's head skin by 32 parts, rock sugar, fermented soya bean part, 1700 parts of ox spines, 1250 parts of chicken carcasses, height three-flower wine 53 and is formed;
Flavoring is made up of 65 parts, 150 parts, chicken powder, 150 parts of chickens' extracts, 75 parts of pepper powders, 700 parts of extra large brilliant salt, 500 parts of light soy sauce, 150 parts of straw mushroom dark soy sauce, 65 parts of monosodium glutamates, 15 parts, sesame oil, fermented bean curd.
CN201410368422.4A 2014-07-30 2014-07-30 Brine for rice noodles Pending CN104172054A (en)

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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
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
CN111543599A (en) * 2020-06-23 2020-08-18 湖南曾匠厨品农产品电子商务有限公司 Making method of preserved duck palm bag

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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
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
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Application publication date: 20141203