CN104431914A - Pickled-chilli-flavored instant vermicelli seasoning and preparation method thereof - Google Patents
Pickled-chilli-flavored instant vermicelli seasoning and preparation method thereof Download PDFInfo
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- CN104431914A CN104431914A CN201410622614.3A CN201410622614A CN104431914A CN 104431914 A CN104431914 A CN 104431914A CN 201410622614 A CN201410622614 A CN 201410622614A CN 104431914 A CN104431914 A CN 104431914A
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- 238000002360 preparation method Methods 0.000 title claims description 10
- 235000011194 food seasoning agent Nutrition 0.000 title abstract description 10
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- 239000000796 flavoring agent Substances 0.000 claims abstract description 15
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- 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
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- 244000273928 Zingiber officinale Species 0.000 claims abstract description 9
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 9
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- 240000004507 Abelmoschus esculentus Species 0.000 claims abstract description 7
- 244000003416 Asparagus officinalis Species 0.000 claims abstract description 7
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- 240000005373 Panax quinquefolius Species 0.000 claims abstract description 7
- 235000003140 Panax quinquefolius Nutrition 0.000 claims abstract description 7
- 239000010495 camellia oil Substances 0.000 claims abstract description 7
- 235000020186 condensed milk Nutrition 0.000 claims abstract description 7
- 235000009508 confectionery Nutrition 0.000 claims abstract description 7
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 7
- 235000015067 sauces Nutrition 0.000 claims abstract description 7
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- 238000007599 discharging Methods 0.000 claims description 12
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- 244000089698 Zanthoxylum simulans Species 0.000 claims description 7
- 235000009932 Zanthoxylum simulans Nutrition 0.000 claims description 7
- 238000009835 boiling Methods 0.000 claims description 7
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- 235000014347 soups Nutrition 0.000 claims description 7
- 241000272814 Anser sp. Species 0.000 claims description 6
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims description 6
- 235000017491 Bambusa tulda Nutrition 0.000 claims description 6
- 241001237908 Lactarius volemus Species 0.000 claims description 6
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- 239000011425 bamboo Substances 0.000 claims description 6
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- 210000003746 feather Anatomy 0.000 claims description 6
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- 238000010009 beating Methods 0.000 claims description 3
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- 150000003839 salts Chemical class 0.000 claims description 3
- -1 be cut into silk Substances 0.000 claims description 2
- 230000000694 effects Effects 0.000 abstract description 4
- 239000003963 antioxidant agent Substances 0.000 abstract description 2
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- 210000003734 kidney Anatomy 0.000 abstract description 2
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- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract 1
- 230000032683 aging Effects 0.000 abstract 1
- CYQFCXCEBYINGO-IAGOWNOFSA-N delta1-THC Chemical compound C1=C(C)CC[C@H]2C(C)(C)OC3=CC(CCCCC)=CC(O)=C3[C@@H]21 CYQFCXCEBYINGO-IAGOWNOFSA-N 0.000 abstract 1
- 229940087559 grape seed Drugs 0.000 abstract 1
- 235000012149 noodles Nutrition 0.000 abstract 1
- 229940012843 omega-3 fatty acid Drugs 0.000 abstract 1
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Classifications
-
- 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
Landscapes
- Seeds, Soups, And Other Foods (AREA)
- Seasonings (AREA)
Abstract
The invention discloses a pickled-chilli-flavored instant vermicelli seasoning. The pickled-chilli-flavored instant vermicelli seasoning is prepared from the following raw materials in parts by weight: 40-60 parts of pickled chillies, 40-60 parts of pickled ginger, 40-60 parts of pickled rod chillies, 20-30 parts of table salt, 8-20 parts of camellia oil, 20-30 parts of sweet noodle sauce, 7-8 parts of chia seeds, 8-10 parts of oat particles, 6-8 parts of Chinese olive, 7-9 parts of asparagus, 8-9 parts of grape seed powder, 5-6 parts of condensed milk, 7-8 parts of hawthorn juice, 1-3 parts of sinocalamus affinis root, 2-3 parts of schisandra chinensis, 4-5 parts of panax quinquefolium, 2-4 parts of okra, 4-5 parts of longan shell and 8-12 parts of nutrition adding powder. The pickled chillies, the pickled ginger and the pickled rod chillies are added into the pickled-chilli-flavored instant vermicelli seasoning, so that the seasoning is rich in pickled chilli flavor, and is spicy and savoury; the added chia seeds are rich in omega-3 fatty acid; the seasoning contains natural antioxidant and has the effects of resisting oxidation and aging; meanwhile, a plurality of traditional Chinese herbal medicines such as schisandra chinensis are added into the pickled-chilli-flavored instant vermicelli seasoning, so that the seasoning has the effects of astringing lung, nourishing kidney, nourishing heart and tranquilizing mind after being frequently taken.
Description
Technical field
The present invention relates generally to field of seasoning, particularly relates to a kind of instant vermicelli flavoring steeping green pepper 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 a kind of instant vermicelli flavoring steeping green pepper local flavor and preparation method thereof.
The present invention is achieved by the following technical solutions:
Steep an instant vermicelli flavoring for green pepper local flavor, it is characterized in that being made up of the raw material of following weight portion:
Powder 8-12 is added in bubble hot pepper 40-60, bubble ginger 40-60, bubble Chinese pepper 40-60, salt 20-30, camellia oil 8-20, sweet fermented flour sauce 20-30, strange sub-seed 7-8, oat grain 8-10, Chinese olive 6-8, asparagus 7-9, grape pip powder 8-9, condensed milk 5-6, haw juice 7-8, omei mountain bamboo root 1-3, fruit of Chinese magnoliavine 2-3, American Ginseng 4-5, okra 2-4, longan pericarp 4-5, 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.
Described a kind of preparation method steeping the instant vermicelli flavoring of green pepper local flavor, is characterized in that comprising the following steps:
(1), after bubble hot pepper, bubble ginger, bubble Chinese pepper being drained away the water, be cut into silk, mix frying 8-15 minute in the pot pouring camellia oil into sweet fermented flour sauce, discharging, dry, pulverize;
(2) by omei mountain bamboo root, the fruit of Chinese magnoliavine, American Ginseng, okra, longan pericarp mixing, water extraction 2-3 time, each water extraction amount is 3-5 times of mixed material, filter, merging filtrate, is placed in strange sub-seed, oat grain after filtrate soaks 2-3 hour, then mixes making beating, after the spray-dried process of gained slurries, obtain powder;
(3) smash into Chinese olive, asparagus to pieces mud respectively, then be mixed into pot with haw juice, condensed milk, after boiling dry moisture, discharging, dries, pulverizes;
(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 bubble hot pepper, bubble ginger, bubble Chinese pepper, and make pure, the fresh peppery appetizing of this seasoning parison green pepper local flavor, the strange sub-seed of interpolation is rich in omega-3 aliphatic acid, and containing natural, has anti-oxidant, antidotal effect; The present invention simultaneously also adopts the multiple Chinese herbal medicines such as the fruit of Chinese magnoliavine, and long-term taking has effect of nourshing kidney of astringing the lung, antitoxic heart-soothing and sedative.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is described in further detail:
Embodiment:
Steep an instant vermicelli flavoring for green pepper local flavor, be made up of the raw material of following weight portion:
Powder 12 is added in bubble hot pepper 60, bubble ginger 60, bubble Chinese pepper 60, salt 30, camellia oil 20, sweet fermented flour sauce 30, strange sub-seed 8, oat grain 10, Chinese olive 8, asparagus 9, grape pip powder 9, condensed milk 6, haw juice 8, omei mountain bamboo root 3, the fruit of Chinese magnoliavine 3, American Ginseng 5, okra 4, longan pericarp 5, 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.
Described a kind of preparation method steeping the instant vermicelli flavoring of green pepper local flavor, is characterized in that comprising the following steps:
(1) after Chinese pepper drains away the water by bubble hot pepper, bubble ginger, bubble, be cut into silk, mix in the pot pouring camellia oil into frying with sweet fermented flour sauce 15 minutes, discharging, oven dry, pulverizes;
(2) by omei mountain bamboo root, the fruit of Chinese magnoliavine, American Ginseng, okra, longan pericarp mixing, water extraction 3 times, each water extraction amount is 5 times of mixed material, filter, merging filtrate, is placed in filtrate immersion after 3 hours by strange sub-seed, oat grain, then mixes making beating, after the spray-dried process of gained slurries, obtain powder;
(3) smash into Chinese olive, asparagus to pieces mud respectively, then be mixed into pot with haw juice, condensed milk, after boiling dry moisture, discharging, dries, pulverizes;
(4) material after step (1), (2), (3) process is mixed with each raw material of residue, to obtain final product.
Claims (2)
1. steep an instant vermicelli flavoring for green pepper local flavor, it is characterized in that being made up of the raw material of following weight portion:
Powder 8-12 is added in bubble hot pepper 40-60, bubble ginger 40-60, bubble Chinese pepper 40-60, salt 20-30, camellia oil 8-20, sweet fermented flour sauce 20-30, strange sub-seed 7-8, oat grain 8-10, Chinese olive 6-8, asparagus 7-9, grape pip powder 8-9, condensed milk 5-6, haw juice 7-8, omei mountain bamboo root 1-3, fruit of Chinese magnoliavine 2-3, American Ginseng 4-5, okra 2-4, longan pericarp 4-5, 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. a kind of preparation method steeping the instant vermicelli flavoring of green pepper local flavor according to claim 1, is characterized in that comprising the following steps:
(1), after bubble hot pepper, bubble ginger, bubble Chinese pepper being drained away the water, be cut into silk, mix frying 8-15 minute in the pot pouring camellia oil into sweet fermented flour sauce, discharging, dry, pulverize;
(2) by omei mountain bamboo root, the fruit of Chinese magnoliavine, American Ginseng, okra, longan pericarp mixing, water extraction 2-3 time, each water extraction amount is 3-5 times of mixed material, filter, merging filtrate, is placed in strange sub-seed, oat grain after filtrate soaks 2-3 hour, then mixes making beating, after the spray-dried process of gained slurries, obtain powder;
(3) smash into Chinese olive, asparagus to pieces mud respectively, then be mixed into pot with haw juice, condensed milk, after boiling dry moisture, discharging, dries, pulverizes;
(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 |
|---|---|---|---|
| CN201410622614.3A CN104431914A (en) | 2014-11-08 | 2014-11-08 | Pickled-chilli-flavored instant vermicelli seasoning and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410622614.3A CN104431914A (en) | 2014-11-08 | 2014-11-08 | Pickled-chilli-flavored instant vermicelli seasoning and preparation method thereof |
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| Publication Number | Publication Date |
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| CN104431914A true CN104431914A (en) | 2015-03-25 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201410622614.3A Pending CN104431914A (en) | 2014-11-08 | 2014-11-08 | Pickled-chilli-flavored instant vermicelli seasoning and preparation method thereof |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105211832A (en) * | 2015-10-24 | 2016-01-06 | 崔子扬 | A kind of strange sub-seed health-care sauce and preparation method thereof |
| CN105901659A (en) * | 2016-04-15 | 2016-08-31 | 重庆市友军食品有限公司 | Special vegetable pickled chilli sauce and preparation method thereof |
| CN106174097A (en) * | 2016-08-09 | 2016-12-07 | 蚌埠大成食品有限公司 | Fresh flavoring agent is carried for fried chicken fillet |
| CN108813525A (en) * | 2018-05-17 | 2018-11-16 | 广西桂林就是地道米粉发展有限公司 | A kind of rice flour seasoning and preparation method thereof |
| CN113197287A (en) * | 2021-06-09 | 2021-08-03 | 珠海强竞食品有限公司 | Processing technology of grilled fish |
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| CN102894324A (en) * | 2012-11-13 | 2013-01-30 | 蒋亚飞 | Salt tarragon flaxseed instant noodle condiment and preparation method thereof |
| CN103494176A (en) * | 2013-10-23 | 2014-01-08 | 黄龙干 | Health-care chili sauce and preparation method thereof |
| CN103907871A (en) * | 2014-04-29 | 2014-07-09 | 统一企业(中国)投资有限公司昆山研究开发中心 | Fermentative crispy pickled pepper and application of fermentative crispy pickled pepper in seasoning packet of instant noodles |
| CN104000155A (en) * | 2014-06-20 | 2014-08-27 | 肖安辉 | Seasoning and preparation method thereof |
-
2014
- 2014-11-08 CN CN201410622614.3A patent/CN104431914A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102894324A (en) * | 2012-11-13 | 2013-01-30 | 蒋亚飞 | Salt tarragon flaxseed instant noodle condiment and preparation method thereof |
| CN103494176A (en) * | 2013-10-23 | 2014-01-08 | 黄龙干 | Health-care chili sauce and preparation method thereof |
| CN103907871A (en) * | 2014-04-29 | 2014-07-09 | 统一企业(中国)投资有限公司昆山研究开发中心 | Fermentative crispy pickled pepper and application of fermentative crispy pickled pepper in seasoning packet of instant noodles |
| CN104000155A (en) * | 2014-06-20 | 2014-08-27 | 肖安辉 | Seasoning and preparation method thereof |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105211832A (en) * | 2015-10-24 | 2016-01-06 | 崔子扬 | A kind of strange sub-seed health-care sauce and preparation method thereof |
| CN105901659A (en) * | 2016-04-15 | 2016-08-31 | 重庆市友军食品有限公司 | Special vegetable pickled chilli sauce and preparation method thereof |
| CN106174097A (en) * | 2016-08-09 | 2016-12-07 | 蚌埠大成食品有限公司 | Fresh flavoring agent is carried for fried chicken fillet |
| CN108813525A (en) * | 2018-05-17 | 2018-11-16 | 广西桂林就是地道米粉发展有限公司 | A kind of rice flour seasoning and preparation method thereof |
| CN113197287A (en) * | 2021-06-09 | 2021-08-03 | 珠海强竞食品有限公司 | Processing technology of grilled fish |
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| C06 | Publication | ||
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| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20150325 |