CN104305097A - Instant rice noodle seasoning with curry flavor and preparation method thereof - Google Patents
Instant rice noodle seasoning with curry flavor and preparation method thereof Download PDFInfo
- Publication number
- CN104305097A CN104305097A CN201410622615.8A CN201410622615A CN104305097A CN 104305097 A CN104305097 A CN 104305097A CN 201410622615 A CN201410622615 A CN 201410622615A CN 104305097 A CN104305097 A CN 104305097A
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- parts
- powder
- rice noodle
- dry
- instant rice
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- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/105—Natural spices, flavouring agents or condiments; Extracts thereof obtained from liliaceae, e.g. onions, garlic
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seasonings (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses instant rice noodle seasoning with curry flavor. The instant rice noodle seasoning is prepared from the following raw materials in parts by weight: 40-50 parts of edible salt, 20-25 parts of cumin powder, 20-25 parts of cassia powder, 10-18 parts of onion powder, 20-25 parts of pepper powder, 30-40 parts of curry powder, 4-5 parts of peanut butter, 6-8 parts of pineapple pulp, 5-7 parts of dried plum powder, 8-10 parts of gynura herb, 5-8 parts of dry lotus root slices, 6-9 parts of steamed fish meal, 8-9 parts of spirulina, 6-8 parts of plum jam, 9-11 parts of fresh abalone, 2-4 parts of themeda root, 2-3 parts of horseshoe leaves, 3-4 parts of poria with hostwood, 1-2parts of nightshade, 3-4 parts of kudzuvine root and 6-7 parts of nutrient additive powder. Various seasonings such as curry powder and cassia powder are added to the instant rice noodle seasoning, so that the rice noodle is unique in flavor and mouthfeel, the adopted fresh abalone contains abundant proteins and more nutrient elements such as calcium, ferrum, iodine and vitamin A and has the function of bidirectionally adjusting blood pressure; meanwhile, the instant rice noodle seasoning further adopts various Chinese herbal medicine such as poria with hostwood, and has the effects of tonifying spleen, calming and improving sleep after long-term use.
Description
Technical field
The present invention relates generally to field of seasoning, particularly relates to instant vermicelli flavoring of a kind of curried local flavor and preparation method thereof.
Background technology
Steamed beef soup, beef bean vermicelli are large Speciality Foods in Anhui, are add soup-stock and beef in the bean vermicelli cooked by scalding, but now can only do and now eat.Now, want that this appetizing delicacy is made instant vermicelli to be promoted, i.e. a bag bean vermicelli, Steamed dumplings with beef, a flavor pack, only need boiling water to scald and eat.The effect of flavor pack seems most important, and different flavor pack determines the different flavor of this instant vermicelli.
Summary of the invention
The object of the invention is exactly the defect in order to make up prior art, provides instant vermicelli flavoring of a kind of curried local flavor and preparation method thereof.
The present invention is achieved by the following technical solutions:
An instant vermicelli flavoring for curried local flavor, is characterized in that being made up of the raw material of following weight portion:
Powder 6-7 is added in edible salt 40-50, fennel seeds powder 20-25, cinnamomi cortex pulveratus 20-25, onion powder 10-18, pepper powder 20-25, curry powder 30-40, peanut butter 4-5, pineapple meat 6-8, plum powder 5-7, red back of the body dish 8-10, dry lotus root sheet 5-8, steam fish meal 6-9, spirulina 8-9, plum meat pulp 6-8, Fresh abalone fish 9-11, villose themeda rhizome 2-4, common marshmarigold herb 2-3, fushen 3-4, nightshade 1-2, root of kudzu vine 3-4, nutrition;
Described nutrition is added powder and is made up of the raw material of following weight portion:
Dried goose 7-8, sheep spine soup 8-12, Wind Jujube wine 5-6, common vetch dish tender leaf 4-6, feather fan bean dregs 6-8, fresh Lactarius volemus Fr 7-9, bubble green pepper water 4-5, calycanth 2-4, dragon-boat flower 2-3, fushen 2-3, Sagina subulata 3-4, Calusena lansium core 1-2;
Preparation method is: calycanth, dragon-boat flower, fushen, Sagina subulata, Calusena lansium core mix by (1), water extraction 3-4 time, and each water extraction amount is 3-5 times of mixed material, filters, merging filtrate; Gained filtrate mixes with feather fan bean dregs to be pulled an oar, and gained slurries and sheep spine soup are mixed into pot, after boiling, cooling, after spray-dried process, obtains nutrition medicinal powder;
(2) by Wind Jujube wine, the mixing of bubble green pepper water, obtain pickling liquid, dried goose is placed in pickling liquid and soaks pickled 2-3 hour, discharging, mix, smash into paste to pieces with common vetch dish tender leaf, fresh Lactarius volemus Fr, gained pastel is placed in oven for baking to ripe dry, and discharging, pulverizes;
(3) by the material after step (1), (2) process, mix, to obtain final product.
The preparation method of the instant vermicelli flavoring of described a kind of curried local flavor, is characterized in that comprising the following steps:
(1) by villose themeda rhizome, common marshmarigold herb, fushen, nightshade, root of kudzu vine mixing, water extraction 2-3 time, each water extraction amount is 3-5 times of mixed material, filter, merging filtrate, after being placed in the brewed softness of filtrate by dry lotus root sheet, spirulina, add pineapple meat, red back of the body dish mixing making beating again, gained slurries are placed in pot and endure to water dry, dry, abrasive dust;
(2) peanut butter, plum meat pulp are mixed, obtain tartar sauce, after Fresh abalone fish is cut in half outside on exterior view after tartar sauce, be placed in baking oven and be baked to ripe dry, pulverize, obtain abalone powder;
(3) material after step (1), (2) process is mixed with each raw material of residue, to obtain final product.
Advantage of the present invention is:
The present invention with the addition of the various flavouring such as curry powder, cinnamomi cortex pulveratus, and make bean vermicelli taste, mouthfeel unique, the pineapple meat of interpolation has the effect of tonifying spleen and stomach, reinforcing premodial qi, replenishing qi and blood; The Fresh abalone fish also adopted has rich in protein, also have the nutrients such as more calcium, iron, iodine and vitamin A, the function of tool bidirectional modulation blood pressure, the present invention simultaneously also adopts the multiple Chinese herbal medicines such as fushen, and long-term taking has effect of invigorating the spleen, Ning Xin, improving water flood.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is described in further detail:
Embodiment:
An instant vermicelli flavoring for curried local flavor, be made up of the raw material of following weight portion:
Powder 7 is added in edible salt 50, fennel seeds powder 25, cinnamomi cortex pulveratus 25, onion powder 18, pepper powder 25, curry powder 40, peanut butter 5, pineapple meat 8, plum powder 7, red back of the body dish 10, dry lotus root sheet 8, steam fish meal 9, spirulina 9, plum meat pulp 8, Fresh abalone fish 11, villose themeda rhizome 4, common marshmarigold herb 3, fushen 4, nightshade 2, the root of kudzu vine 4, nutrition;
Described nutrition is added powder and is made up of the raw material of following weight portion:
Dried goose 8, sheep spine soup 12, Wind Jujube wine 6, common vetch dish tender leaf 6, feather fan bean dregs 8, fresh Lactarius volemus Fr 9, bubble green pepper water 5, calycanth 4, dragon-boat spend 3, fushen 3, Sagina subulata 4, Calusena lansium core 2;
Preparation method is: calycanth, dragon-boat flower, fushen, Sagina subulata, Calusena lansium core mix by (1), water extraction 4 times, and each water extraction amount is 5 times of mixed material, filter, merging filtrate; Gained filtrate mixes with feather fan bean dregs to be pulled an oar, and gained slurries and sheep spine soup are mixed into pot, after boiling, cooling, after spray-dried process, obtains nutrition medicinal powder;
(2) by Wind Jujube wine, the mixing of bubble green pepper water, obtain pickling liquid, dried goose is placed in pickling liquid and soaks pickled 3 hours, discharging, mix, smash into paste to pieces with common vetch dish tender leaf, fresh Lactarius volemus Fr, gained pastel is placed in oven for baking to ripe dry, and discharging, pulverizes;
(3) by the material after step (1), (2) process, mix, to obtain final product.
The preparation method of the instant vermicelli flavoring of described a kind of curried local flavor, is characterized in that comprising the following steps:
(1) by villose themeda rhizome, common marshmarigold herb, fushen, nightshade, root of kudzu vine mixing, water extraction 3 times, each water extraction amount is 5 times of mixed material, filter, merging filtrate, after being placed in the brewed softness of filtrate by dry lotus root sheet, spirulina, add pineapple meat, red back of the body dish mixing making beating again, gained slurries are placed in pot and endure to water dry, dry, abrasive dust;
(2) peanut butter, plum meat pulp are mixed, obtain tartar sauce, after Fresh abalone fish is cut in half outside on exterior view after tartar sauce, be placed in baking oven and be baked to ripe dry, pulverize, obtain abalone powder;
(3) material after step (1), (2) process is mixed with each raw material of residue, to obtain final product.
Claims (2)
1. an instant vermicelli flavoring for curried local flavor, is characterized in that being made up of the raw material of following weight portion:
Powder 6-7 is added in edible salt 40-50, fennel seeds powder 20-25, cinnamomi cortex pulveratus 20-25, onion powder 10-18, pepper powder 20-25, curry powder 30-40, peanut butter 4-5, pineapple meat 6-8, plum powder 5-7, red back of the body dish 8-10, dry lotus root sheet 5-8, steam fish meal 6-9, spirulina 8-9, plum meat pulp 6-8, Fresh abalone fish 9-11, villose themeda rhizome 2-4, common marshmarigold herb 2-3, fushen 3-4, nightshade 1-2, root of kudzu vine 3-4, nutrition;
Described nutrition is added powder and is made up of the raw material of following weight portion:
Dried goose 7-8, sheep spine soup 8-12, Wind Jujube wine 5-6, common vetch dish tender leaf 4-6, feather fan bean dregs 6-8, fresh Lactarius volemus Fr 7-9, bubble green pepper water 4-5, calycanth 2-4, dragon-boat flower 2-3, fushen 2-3, Sagina subulata 3-4, Calusena lansium core 1-2;
Preparation method is: calycanth, dragon-boat flower, fushen, Sagina subulata, Calusena lansium core mix by (1), water extraction 3-4 time, and each water extraction amount is 3-5 times of mixed material, filters, merging filtrate; Gained filtrate mixes with feather fan bean dregs to be pulled an oar, and gained slurries and sheep spine soup are mixed into pot, after boiling, cooling, after spray-dried process, obtains nutrition medicinal powder;
(2) by Wind Jujube wine, the mixing of bubble green pepper water, obtain pickling liquid, dried goose is placed in pickling liquid and soaks pickled 2-3 hour, discharging, mix, smash into paste to pieces with common vetch dish tender leaf, fresh Lactarius volemus Fr, gained pastel is placed in oven for baking to ripe dry, and discharging, pulverizes;
(3) by the material after step (1), (2) process, mix, to obtain final product.
2. the preparation method of the instant vermicelli flavoring of a kind of curried local flavor according to claim 1, is characterized in that comprising the following steps:
(1) by villose themeda rhizome, common marshmarigold herb, fushen, nightshade, root of kudzu vine mixing, water extraction 2-3 time, each water extraction amount is 3-5 times of mixed material, filter, merging filtrate, after being placed in the brewed softness of filtrate by dry lotus root sheet, spirulina, add pineapple meat, red back of the body dish mixing making beating again, gained slurries are placed in pot and endure to water dry, dry, abrasive dust;
(2) peanut butter, plum meat pulp are mixed, obtain tartar sauce, after Fresh abalone fish is cut in half outside on exterior view after tartar sauce, be placed in baking oven and be baked to ripe dry, pulverize, obtain abalone powder;
(3) material after step (1), (2) process is mixed with each raw material of residue, to obtain final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410622615.8A CN104305097A (en) | 2014-11-08 | 2014-11-08 | Instant rice noodle seasoning with curry flavor and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410622615.8A CN104305097A (en) | 2014-11-08 | 2014-11-08 | Instant rice noodle seasoning with curry flavor and preparation method thereof |
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| Publication Number | Publication Date |
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| CN104305097A true CN104305097A (en) | 2015-01-28 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201410622615.8A Pending CN104305097A (en) | 2014-11-08 | 2014-11-08 | Instant rice noodle seasoning with curry flavor and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107183531A (en) * | 2017-06-21 | 2017-09-22 | 四川白家食品产业有限公司 | The seasoning bag and preparation method and instant noodles and instant bean vermicelli of a kind of blue or green Prawn curry taste |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103251023A (en) * | 2013-04-18 | 2013-08-21 | 石台县山园食品有限公司 | Seasoner for strengthening stomach and helping digestion and production method thereof |
| CN103876085A (en) * | 2014-02-21 | 2014-06-25 | 孙钰家 | Cynomorium songaricum and lycium chinensis seasoning and preparation method thereof |
| CN103932279A (en) * | 2014-03-25 | 2014-07-23 | 合肥市龙乐食品有限公司 | Sesame sauce having coffee wine taste and preparation method thereof |
-
2014
- 2014-11-08 CN CN201410622615.8A patent/CN104305097A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103251023A (en) * | 2013-04-18 | 2013-08-21 | 石台县山园食品有限公司 | Seasoner for strengthening stomach and helping digestion and production method thereof |
| CN103876085A (en) * | 2014-02-21 | 2014-06-25 | 孙钰家 | Cynomorium songaricum and lycium chinensis seasoning and preparation method thereof |
| CN103932279A (en) * | 2014-03-25 | 2014-07-23 | 合肥市龙乐食品有限公司 | Sesame sauce having coffee wine taste and preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107183531A (en) * | 2017-06-21 | 2017-09-22 | 四川白家食品产业有限公司 | The seasoning bag and preparation method and instant noodles and instant bean vermicelli of a kind of blue or green Prawn curry taste |
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Application publication date: 20150128 |