CN104207059A - 一种木耳凉拌酸辣粉的制作工艺 - Google Patents
一种木耳凉拌酸辣粉的制作工艺 Download PDFInfo
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- 235000012149 noodles Nutrition 0.000 title claims abstract description 28
- 240000007594 Oryza sativa Species 0.000 title abstract 5
- 235000007164 Oryza sativa Nutrition 0.000 title abstract 5
- 235000009566 rice Nutrition 0.000 title abstract 5
- 238000010411 cooking Methods 0.000 title abstract 4
- 238000000034 method Methods 0.000 title abstract 4
- 240000004160 Capsicum annuum Species 0.000 claims abstract description 18
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims abstract description 16
- 240000002234 Allium sativum Species 0.000 claims abstract description 13
- 244000017020 Ipomoea batatas Species 0.000 claims abstract description 13
- 235000002678 Ipomoea batatas Nutrition 0.000 claims abstract description 13
- 235000004611 garlic Nutrition 0.000 claims abstract description 13
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 7
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 7
- 240000000467 Carum carvi Species 0.000 claims abstract description 7
- 235000005747 Carum carvi Nutrition 0.000 claims abstract description 7
- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 claims abstract description 7
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 7
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 7
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 7
- 239000003921 oil Substances 0.000 claims abstract description 7
- 235000019198 oils Nutrition 0.000 claims abstract description 7
- 150000003839 salts Chemical class 0.000 claims abstract description 7
- 239000008159 sesame oil Substances 0.000 claims abstract description 7
- 235000011803 sesame oil Nutrition 0.000 claims abstract description 7
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 7
- 235000021419 vinegar Nutrition 0.000 claims abstract description 7
- 239000000052 vinegar Substances 0.000 claims abstract description 7
- 240000008384 Capsicum annuum var. annuum Species 0.000 claims abstract description 4
- 241000233866 Fungi Species 0.000 claims abstract description 4
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 4
- 239000002994 raw material Substances 0.000 claims abstract description 4
- 244000028550 Auricularia auricula Species 0.000 claims description 27
- 235000000023 Auricularia auricula Nutrition 0.000 claims description 27
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 16
- 235000015067 sauces Nutrition 0.000 claims description 12
- 235000007862 Capsicum baccatum Nutrition 0.000 claims description 11
- 239000001728 capsicum frutescens Substances 0.000 claims description 11
- 238000004519 manufacturing process Methods 0.000 claims description 10
- 238000009835 boiling Methods 0.000 claims description 8
- 241000234282 Allium Species 0.000 claims description 6
- 240000008574 Capsicum frutescens Species 0.000 claims description 6
- 239000001390 capsicum minimum Substances 0.000 claims description 6
- 206010053615 Thermal burn Diseases 0.000 claims description 5
- 240000009164 Petroselinum crispum Species 0.000 claims description 3
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 3
- 229930006000 Sucrose Natural products 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 235000011197 perejil Nutrition 0.000 claims description 3
- 239000000843 powder Substances 0.000 claims description 3
- 235000002639 sodium chloride Nutrition 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 5
- 235000019634 flavors Nutrition 0.000 abstract description 5
- 239000008280 blood Substances 0.000 abstract description 2
- 210000004369 blood Anatomy 0.000 abstract description 2
- 201000010099 disease Diseases 0.000 abstract description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 abstract description 2
- 235000013372 meat Nutrition 0.000 abstract description 2
- 235000021186 dishes Nutrition 0.000 abstract 2
- 244000291564 Allium cepa Species 0.000 abstract 1
- 235000002283 Capsicum annuum var aviculare Nutrition 0.000 abstract 1
- 235000013303 Capsicum annuum var. frutescens Nutrition 0.000 abstract 1
- 235000002284 Capsicum baccatum var baccatum Nutrition 0.000 abstract 1
- 235000002568 Capsicum frutescens Nutrition 0.000 abstract 1
- 239000006002 Pepper Substances 0.000 abstract 1
- 235000016761 Piper aduncum Nutrition 0.000 abstract 1
- 235000017804 Piper guineense Nutrition 0.000 abstract 1
- 244000203593 Piper nigrum Species 0.000 abstract 1
- 235000008184 Piper nigrum Nutrition 0.000 abstract 1
- 244000223014 Syzygium aromaticum Species 0.000 abstract 1
- 235000016639 Syzygium aromaticum Nutrition 0.000 abstract 1
- 230000003796 beauty Effects 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 abstract 1
- 230000035764 nutrition Effects 0.000 abstract 1
- 229920001592 potato starch Polymers 0.000 abstract 1
- 235000013311 vegetables Nutrition 0.000 abstract 1
- 241000251468 Actinopterygii Species 0.000 description 1
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 1
- 241000221377 Auricularia Species 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/105—Sweet potatoes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, 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
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- 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
Abstract
本发明涉及一种木耳凉拌酸辣粉的制作工艺，包括准备下述原材料：红薯粉140克、干木耳10克、红椒1个、青椒1个、食盐4克、味精3克、蒜2瓣、香油3汤匙、白砂糖6克、陈醋3汤匙、黄豆酱油2汤匙、绝密辣椒红油2汤匙、葱花和香菜。本发明所要解决的技术问题是提供一种木耳凉拌酸辣粉的制作工艺，适合炎热的夏季食用，木耳--口感细嫩，味道鲜美，风味特殊，是一种营养丰富的著名食用菌；可素可荤，不但为菜肴大添风采，而且能养血驻颜，祛病延年。但用它们来制作凉拌酸辣粉，风味更加别致。
Description
技术领域
本发明涉及食品领域，具体涉及一种木耳凉拌酸辣粉的制作工艺。
背景技术
酸辣粉是四川、重庆等地的传统名小吃，麻、辣、鲜、香、酸且油而不腻。但是在炎炎夏季，对于酸辣粉食客们大多望而止步，因此，需要制作一种凉拌酸辣粉来满足食客的需求。
发明内容
综上所述，本发明所要解决的技术问题是提供一种木耳凉拌酸辣粉的制作工艺。
一种木耳凉拌酸辣粉的制作工艺，包括如下的制作步骤：
(1)准备下述原材料：红薯粉140克、干木耳10克、红椒1个、青椒1个、食盐4克、味精3克、蒜2瓣、香油3汤匙、白砂糖6克、陈醋3汤匙、黄豆酱油2汤匙、绝密辣椒红油2汤匙、葱花和香菜。
(2)将10克木耳用温水彻底浸泡后清洗干净；
(3)锅中倒入清水大火加热至沸腾，放入木耳焯，捞出过冷水后沥干；
(4)用烫过木耳的开水把红薯粉丝煮至九成熟，捞出沥水，放入香油挑拌松弛；
(5)将木耳撕成小块，香菜洗净切成段，青红椒去蒂去籽洗净后切成细丝，大蒜去皮捣成蒜泥；
(6)将木耳、红薯粉丝、香菜段、青红椒丝、蒜泥倒入一个大盆中，调入陈醋、酱油、盐、白糖、味精、辣椒红油，搅拌均匀后撒上葱花加入到煮熟的红薯粉丝中即可。
进一步于，步骤(2)温水为15-25℃.
进一步，步骤(3)锅中倒入清水大火加热至沸腾，放入木耳焯3.5分钟。
进一步，步骤(5)青红椒去蒂去籽洗净后切成4cm长的细丝。
本发明的有益效果是：本发明所要解决的技术问题是提供一种木耳凉拌酸辣粉的制作工艺，适合炎热的夏季食用，木耳--口感细嫩，味道鲜美，风味特殊，是一种营养丰富的著名食用菌；可素可荤，不但为菜肴大添风采，而且能养血驻颜，祛病延年。但用它们来制作凉拌酸辣粉，风味更加别致。
具体实施方式
以下结合实例对本发明的具体失利和特征进行描述，所举实例只用于解释本发明，并非用于限定本发明的范围。
一种木耳凉拌酸辣粉的制作工艺，包括如下的制作步骤：
(1)准备下述原材料：红薯粉140克、干木耳10克、红椒1个、青椒1个、食盐4克、味精3克、蒜2瓣、香油3汤匙、白砂糖6克、陈醋3汤匙、黄豆酱油2汤匙、绝密辣椒红油2汤匙、葱花和香菜。
(2)将10克木耳用15-25℃的温水彻底浸泡后清洗干净；
(3)锅中倒入清水大火加热至沸腾，放入木耳焯3.5分钟，捞出过冷水后沥干；
(4)用烫过木耳的开水把红薯粉丝煮至九成熟，捞出沥水，放入香油挑拌松弛；
(5)将木耳撕成小块，香菜洗净切成段，青红椒去蒂去籽洗净后切成4cm长的细丝，大蒜去皮捣成蒜泥；
(6)将木耳、红薯粉丝、香菜段、青红椒丝、蒜泥倒入一个大盆中，调入陈醋、酱油、盐、白糖、味精、辣椒红油，搅拌均匀后撒上葱花加入到煮熟的红薯粉丝中即可。
以上所述仅为本发明的较佳实施例，并不用以限制本发明，凡在本发明的精神和原则之内，所作的任何修改、等同替换、改进等，均应包含在本发明的保护范围之内。
Claims (4)
1.一种木耳凉拌酸辣粉的制作工艺，包括如下的制作步骤：
(1)准备下述原材料：红薯粉140克、干木耳10克、红椒1个、青椒1个、食盐4克、味精3克、蒜2瓣、香油3汤匙、白砂糖6克、陈醋3汤匙、黄豆酱油2汤匙、绝密辣椒红油2汤匙、葱花和香菜。
(2)将10克木耳用温水彻底浸泡后清洗干净；
(3)锅中倒入清水大火加热至沸腾，放入木耳焯，捞出过冷水后沥干；
(4)用烫过木耳的开水把红薯粉丝煮至九成熟，捞出沥水，放入香油挑拌松弛；
(5)将木耳撕成小块，香菜洗净切成段，青红椒去蒂去籽洗净后切成细丝，大蒜去皮捣成蒜泥；
(6)将木耳、红薯粉丝、香菜段、青红椒丝、蒜泥倒入一个大盆中，调入陈醋、酱油、盐、白糖、味精、辣椒红油，搅拌均匀后撒上葱花加入到煮熟的红薯粉丝中即可。
2.根据权利要求1所述的一种木耳凉拌酸辣粉的制作工艺，其特征在于，步骤(2)温水为15-25℃。
3.根据权利要求1所述的一种木耳凉拌酸辣粉的制作工艺，其特征在于，步骤(3)锅中倒入清水大火加热至沸腾，放入木耳焯3.5分钟。
4.根据权利要求1所述的一种木耳凉拌酸辣粉的制作工艺，其特征在于，步骤(5)青红椒去蒂去籽洗净后切成4cm长的细丝。
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105962316A (zh) * | 2016-05-09 | 2016-09-28 | 成都鲜美诚食品有限公司 | 一种盐菜酸辣粉及其制备方法 |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102396744A (zh) * | 2010-09-16 | 2012-04-04 | 山西百世特食品有限公司 | 一种酸辣粉的制作方法 |
| CN103027325A (zh) * | 2011-10-09 | 2013-04-10 | 宫金燕 | 一种特色酸辣粉的制作方法 |
| CN103859323A (zh) * | 2014-04-09 | 2014-06-18 | 陈斌 | 一种酸辣粉 |
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2014
- 2014-09-28 CN CN201410507526.9A patent/CN104207059A/zh active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102396744A (zh) * | 2010-09-16 | 2012-04-04 | 山西百世特食品有限公司 | 一种酸辣粉的制作方法 |
| CN103027325A (zh) * | 2011-10-09 | 2013-04-10 | 宫金燕 | 一种特色酸辣粉的制作方法 |
| CN103859323A (zh) * | 2014-04-09 | 2014-06-18 | 陈斌 | 一种酸辣粉 |
Non-Patent Citations (1)
| Title |
|---|
| 任立123456: "凉拌酸辣粉", 《百度百科》, 27 January 2013 (2013-01-27) * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105962316A (zh) * | 2016-05-09 | 2016-09-28 | 成都鲜美诚食品有限公司 | 一种盐菜酸辣粉及其制备方法 |
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