CN104323194B - Instant vermicelli flavoring of a kind of red heart sweet soya sauce fragrance and preparation method thereof - Google Patents
Instant vermicelli flavoring of a kind of red heart sweet soya sauce fragrance and preparation method thereof Download PDFInfo
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- CN104323194B CN104323194B CN201410622617.7A CN201410622617A CN104323194B CN 104323194 B CN104323194 B CN 104323194B CN 201410622617 A CN201410622617 A CN 201410622617A CN 104323194 B CN104323194 B CN 104323194B
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- heart sweet
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- 244000068988 Glycine max Species 0.000 title claims abstract description 25
- 235000010469 Glycine max Nutrition 0.000 title claims abstract description 25
- 235000015067 sauces Nutrition 0.000 title claims abstract description 24
- 235000001808 Ceanothus spinosus Nutrition 0.000 title claims abstract description 20
- 241001264786 Ceanothus spinosus Species 0.000 title claims abstract description 20
- 235000009508 confectionery Nutrition 0.000 title claims abstract description 20
- 239000003205 fragrance Substances 0.000 title claims abstract description 13
- 238000002360 preparation method Methods 0.000 title claims description 10
- 239000000843 powder Substances 0.000 claims abstract description 39
- 244000046052 Phaseolus vulgaris Species 0.000 claims abstract description 16
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims abstract description 16
- 235000016709 nutrition Nutrition 0.000 claims abstract description 10
- 230000035764 nutrition Effects 0.000 claims abstract description 10
- 239000002994 raw material Substances 0.000 claims abstract description 10
- 241000026010 Dendrobium candidum Species 0.000 claims abstract description 9
- 235000019484 Rapeseed oil Nutrition 0.000 claims abstract description 9
- 244000025254 Cannabis sativa Species 0.000 claims abstract description 7
- 244000241257 Cucumis melo Species 0.000 claims abstract description 7
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 claims abstract description 7
- 241000222684 Grifola Species 0.000 claims abstract description 7
- 241000237536 Mytilus edulis Species 0.000 claims abstract description 7
- 244000269722 Thea sinensis Species 0.000 claims abstract description 7
- 235000006468 Thea sinensis Nutrition 0.000 claims abstract description 7
- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 claims abstract description 7
- 235000020279 black tea Nutrition 0.000 claims abstract description 7
- 235000021329 brown rice Nutrition 0.000 claims abstract description 7
- CJOBVZJTOIVNNF-UHFFFAOYSA-N cadmium sulfide Chemical compound [Cd]=S CJOBVZJTOIVNNF-UHFFFAOYSA-N 0.000 claims abstract description 7
- 235000020638 mussel Nutrition 0.000 claims abstract description 7
- 244000291564 Allium cepa Species 0.000 claims abstract description 4
- 235000010167 Allium cepa var aggregatum Nutrition 0.000 claims abstract description 4
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 4
- 241000252185 Cobitidae Species 0.000 claims abstract description 4
- 240000006927 Foeniculum vulgare Species 0.000 claims abstract description 4
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims abstract description 4
- 239000006002 Pepper Substances 0.000 claims abstract description 4
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 4
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 4
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 4
- 150000003839 salts Chemical class 0.000 claims abstract description 4
- 244000203593 Piper nigrum Species 0.000 claims abstract 2
- 238000007599 discharging Methods 0.000 claims description 12
- 239000000706 filtrate Substances 0.000 claims description 12
- 239000000463 material Substances 0.000 claims description 12
- 238000000034 method Methods 0.000 claims description 12
- 238000002156 mixing Methods 0.000 claims description 12
- 238000003809 water extraction Methods 0.000 claims description 12
- 239000000203 mixture Substances 0.000 claims description 9
- 239000002002 slurry Substances 0.000 claims description 9
- 235000014347 soups Nutrition 0.000 claims description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 7
- 241000272814 Anser sp. Species 0.000 claims description 6
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims description 6
- 240000008384 Capsicum annuum var. annuum Species 0.000 claims description 6
- 241001237908 Lactarius volemus Species 0.000 claims description 6
- 235000006662 Lansium Nutrition 0.000 claims description 6
- 241001156382 Lansium Species 0.000 claims description 6
- 241001494479 Pecora Species 0.000 claims description 6
- 241001411234 Sagina subulata Species 0.000 claims description 6
- 244000105017 Vicia sativa Species 0.000 claims description 6
- 244000126002 Ziziphus vulgaris Species 0.000 claims description 6
- 238000010009 beating Methods 0.000 claims description 6
- 210000003746 feather Anatomy 0.000 claims description 6
- 239000012467 final product Substances 0.000 claims description 6
- 239000007788 liquid Substances 0.000 claims description 6
- 238000005554 pickling Methods 0.000 claims description 6
- 238000009835 boiling Methods 0.000 claims description 4
- 238000001816 cooling Methods 0.000 claims description 3
- 239000006071 cream Substances 0.000 claims description 3
- 239000003814 drug Substances 0.000 claims description 3
- 239000008267 milk Substances 0.000 claims description 3
- 235000013336 milk Nutrition 0.000 claims description 3
- 210000004080 milk Anatomy 0.000 claims description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 abstract description 4
- 230000000694 effects Effects 0.000 abstract description 3
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 abstract description 2
- 229930003268 Vitamin C Natural products 0.000 abstract description 2
- 239000012530 fluid Substances 0.000 abstract description 2
- 241000411851 herbal medicine Species 0.000 abstract description 2
- 230000002218 hypoglycaemic effect Effects 0.000 abstract description 2
- 230000007774 longterm Effects 0.000 abstract description 2
- 239000002304 perfume Substances 0.000 abstract description 2
- 230000003014 reinforcing effect Effects 0.000 abstract description 2
- 235000013599 spices Nutrition 0.000 abstract description 2
- 210000002784 stomach Anatomy 0.000 abstract description 2
- 235000019154 vitamin C Nutrition 0.000 abstract description 2
- 239000011718 vitamin C Substances 0.000 abstract description 2
- 235000015278 beef Nutrition 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- 241000722363 Piper Species 0.000 description 2
- 206010053615 Thermal burn Diseases 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000011194 food seasoning agent 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
- 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
- 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
- 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
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Seasonings (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses a kind of instant vermicelli flavoring of red heart sweet soya sauce fragrance, be made up of the raw material of following weight portion: powder 8-11 is added in galingal powder 30-40, spiced salt 30-40, pepper powder 30-40, Bi powder allocation 10-20, fennel seeds powder 10-20, shallot powder 20-30, soya sauce 20-30, rapeseed oil 6-8, brown rice schlempe 8-10, black waist beans 6-10, black tea soak 5-6, red heart sweet 8-12, cadmium yellow melon skin 12-15, loach powder 6-8, well limit grass 1-2, dendrobium candidum 3-4, mussel 2-3, grifola frondosus 4-5, indicalamus leaf 1-2, nutrition; The present invention with the addition of soya sauce, and makes powder again after soya sauce is first fried perfume (or spice) in rapeseed oil, and add the sauce fragrance of this flavoring, the red heart sweet of interpolation is rich in vitamin C, has hypoglycemic effect; The present invention simultaneously also adopts the multiple Chinese herbal medicines such as dendrobium candidum, and long-term taking has reinforcing stomach reg fluid, nourishing Yin and clearing heat effect.
Description
Technical field
The present invention relates generally to field of seasoning, particularly relates to instant vermicelli flavoring of a kind of red heart sweet soya sauce fragrance 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 red heart sweet soya sauce fragrance and preparation method thereof.
The present invention is achieved by the following technical solutions:
An instant vermicelli flavoring for red heart sweet soya sauce fragrance, is characterized in that being made up of the raw material of following weight portion:
Powder 8-11 is added in galingal powder 30-40, spiced salt 30-40, pepper powder 30-40, Bi powder allocation 10-20, fennel seeds powder 10-20, shallot powder 20-30, soya sauce 20-30, rapeseed oil 6-8, brown rice schlempe 8-10, black waist beans 6-10, black tea soak 5-6, red heart sweet 8-12, cadmium yellow melon skin 12-15, loach powder 6-8, well limit grass 1-2, dendrobium candidum 3-4, mussel 2-3, grifola frondosus 4-5, indicalamus leaf 1-2, 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 red heart sweet soya sauce fragrance, is characterized in that comprising the following steps:
(1) by well limit grass, dendrobium candidum, mussel, grifola frondosus, indicalamus leaf mixing, water extraction 2-3 time, each water extraction amount is 3-5 times of mixed material, filter, black waist beans are placed in after filtrate soaks 3-4 hour, mixing making beating by merging filtrate, after the spray-dried process of gained slurries, obtain medicine soybean milk powder;
(2) rapeseed oil is placed in pot to burn to seventy percent heat, pour soya sauce into, big fire is fried to 3-5 minute, discharging, and be placed in oven for baking to parching, discharging, pulverizes;
(3) by red heart sweet, the mixing of cadmium yellow melon skin, add the making beating of black tea soak, gained slurries and brown rice schlempe are mixed into pot, are brewed into cream, dry, pulverize;
(4) material after step (1), (2), (3) 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 soya sauce, and makes powder again after soya sauce is first fried perfume (or spice) in rapeseed oil, and add the sauce fragrance of this flavoring, the red heart sweet of interpolation is rich in vitamin C, has hypoglycemic effect; The present invention simultaneously also adopts the multiple Chinese herbal medicines such as dendrobium candidum, and long-term taking has reinforcing stomach reg fluid, nourishing Yin and clearing heat effect.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is described in further detail:
Embodiment:
An instant vermicelli flavoring for red heart sweet soya sauce fragrance, be made up of the raw material of following weight portion:
Powder 11 is added in galingal powder 40, the spiced salt 40, pepper powder 40, Bi powder allocation 20, fennel seeds powder 20, shallot powder 30, soya sauce 30, rapeseed oil 8, brown rice schlempe 10, black waist beans 10, black tea soak 6, red heart sweet 12, cadmium yellow melon skin 15, loach powder 8, well limit grass 2, dendrobium candidum 4, mussel 3, grifola frondosus 5, indicalamus leaf 2, 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 red heart sweet soya sauce fragrance, is characterized in that comprising the following steps:
(1) by well limit grass, dendrobium candidum, mussel, grifola frondosus, indicalamus leaf mixing, water extraction 3 times, each water extraction amount is 5 times of mixed material, filter, merging filtrate, black waist beans are placed in filtrate and soak after 4 hours, mixing making beating, after the spray-dried process of gained slurries, obtains medicine soybean milk powder;
(2) rapeseed oil is placed in pot to burn to seventy percent heat, pour soya sauce into, big fire was fried to 5 minutes, discharging, and be placed in oven for baking to parching, discharging, pulverizes;
(3) by red heart sweet, the mixing of cadmium yellow melon skin, add the making beating of black tea soak, gained slurries and brown rice schlempe are mixed into pot, are brewed into cream, dry, pulverize;
(4) material after step (1), (2), (3) process is mixed with each raw material of residue, to obtain final product.
Claims (1)
1. an instant vermicelli flavoring for red heart sweet soya sauce fragrance, is characterized in that being made up of the raw material of following weight portion:
Powder 8-11 is added in galingal powder 30-40, spiced salt 30-40, pepper powder 30-40, Bi powder allocation 10-20, fennel seeds powder 10-20, shallot powder 20-30, soya sauce 20-30, rapeseed oil 6-8, brown rice schlempe 8-10, black waist beans 6-10, black tea soak 5-6, red heart sweet 8-12, cadmium yellow melon skin 12-15, loach powder 6-8, well limit grass 1-2, dendrobium candidum 3-4, mussel 2-3, grifola frondosus 4-5, indicalamus leaf 1-2, 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 red heart sweet soya sauce fragrance comprises the following steps:
(1) by well limit grass, dendrobium candidum, mussel, grifola frondosus, indicalamus leaf mixing, water extraction 2-3 time, each water extraction amount is 3-5 times of mixed material, filter, black waist beans are placed in after filtrate soaks 3-4 hour, mixing making beating by merging filtrate, after the spray-dried process of gained slurries, obtain medicine soybean milk powder;
(2) rapeseed oil is placed in pot to burn to seventy percent heat, pour soya sauce into, big fire is fried to 3-5 minute, discharging, and be placed in oven for baking to parching, discharging, pulverizes;
(3) by red heart sweet, the mixing of cadmium yellow melon skin, add the making beating of black tea soak, gained slurries and brown rice schlempe are mixed into pot, are brewed into cream, dry, pulverize;
(4) material after step (1), (2), (3) process is mixed with each raw material of residue, to obtain final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410622617.7A CN104323194B (en) | 2014-11-08 | 2014-11-08 | Instant vermicelli flavoring of a kind of red heart sweet soya sauce fragrance and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410622617.7A CN104323194B (en) | 2014-11-08 | 2014-11-08 | Instant vermicelli flavoring of a kind of red heart sweet soya sauce fragrance and preparation method thereof |
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| Publication Number | Publication Date |
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| CN104323194A CN104323194A (en) | 2015-02-04 |
| CN104323194B true CN104323194B (en) | 2016-03-30 |
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| CN201410622617.7A Active CN104323194B (en) | 2014-11-08 | 2014-11-08 | Instant vermicelli flavoring of a kind of red heart sweet soya sauce fragrance and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN106072398A (en) * | 2016-06-13 | 2016-11-09 | 湖北文理学院 | A kind of Fructus Chaenomelis culinary art special toppings of beef and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102423058A (en) * | 2011-12-06 | 2012-04-25 | 崔明强 | Sauce for baked shellfish food and processing method thereof |
| CN102793059A (en) * | 2012-08-29 | 2012-11-28 | 梅普农 | Chinese herbal medicine feed additive and preparation process thereof |
| CN103932204A (en) * | 2014-03-21 | 2014-07-23 | 五河童师傅食品有限公司 | Canned corn beef soup |
-
2014
- 2014-11-08 CN CN201410622617.7A patent/CN104323194B/en active Active
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102423058A (en) * | 2011-12-06 | 2012-04-25 | 崔明强 | Sauce for baked shellfish food and processing method thereof |
| CN102793059A (en) * | 2012-08-29 | 2012-11-28 | 梅普农 | Chinese herbal medicine feed additive and preparation process thereof |
| CN103932204A (en) * | 2014-03-21 | 2014-07-23 | 五河童师傅食品有限公司 | Canned corn beef soup |
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| CN104323194A (en) | 2015-02-04 |
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Address after: 232000 No.6 Building of Standardized Workshop in Ancheng Economic Development Zone, Huainan City, Anhui Province Patentee after: Huainan Yisheng Biotechnology Co., Ltd. Address before: 232000 No.6 Building of Standardized Workshop in Ancheng Economic Development Zone, Huainan City, Anhui Province Patentee before: HUAINAN YISHENG FOOD CO., LTD. |