CN104431915A - Instant bean vermicelli condiment with spicy garlic fragrance and preparation method thereof - Google Patents
Instant bean vermicelli condiment with spicy garlic fragrance and preparation method thereof Download PDFInfo
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- CN104431915A CN104431915A CN201410622619.6A CN201410622619A CN104431915A CN 104431915 A CN104431915 A CN 104431915A CN 201410622619 A CN201410622619 A CN 201410622619A CN 104431915 A CN104431915 A CN 104431915A
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- 240000002234 Allium sativum Species 0.000 title claims abstract description 24
- 235000004611 garlic Nutrition 0.000 title claims abstract description 24
- 244000046052 Phaseolus vulgaris Species 0.000 title claims abstract description 15
- 235000010627 Phaseolus vulgaris Nutrition 0.000 title claims abstract description 15
- 238000002360 preparation method Methods 0.000 title claims description 10
- 235000013409 condiments Nutrition 0.000 title abstract 4
- 239000003205 fragrance Substances 0.000 title abstract 2
- 239000000843 powder Substances 0.000 claims abstract description 25
- 235000016709 nutrition Nutrition 0.000 claims abstract description 10
- 239000002994 raw material Substances 0.000 claims abstract description 10
- 244000144730 Amygdalus persica Species 0.000 claims abstract description 9
- 235000006040 Prunus persica var persica Nutrition 0.000 claims abstract description 9
- 241000220317 Rosa Species 0.000 claims abstract description 9
- 241000541656 Carex marina Species 0.000 claims abstract description 7
- 244000068988 Glycine max Species 0.000 claims abstract description 7
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 7
- 239000008157 edible vegetable oil Substances 0.000 claims abstract description 7
- 239000003921 oil Substances 0.000 claims abstract description 7
- 229940029982 garlic powder Drugs 0.000 claims abstract description 5
- 244000017020 Ipomoea batatas Species 0.000 claims abstract description 4
- 235000002678 Ipomoea batatas Nutrition 0.000 claims abstract description 4
- 235000013557 nattō Nutrition 0.000 claims abstract description 4
- 150000003839 salts Chemical class 0.000 claims abstract description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 16
- 239000000706 filtrate Substances 0.000 claims description 12
- 239000000463 material Substances 0.000 claims description 12
- 238000003809 water extraction Methods 0.000 claims description 12
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims description 9
- 240000008384 Capsicum annuum var. annuum Species 0.000 claims description 9
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 9
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 9
- 238000007599 discharging Methods 0.000 claims description 9
- 238000000034 method Methods 0.000 claims description 9
- 239000000203 mixture Substances 0.000 claims description 9
- 230000035764 nutrition Effects 0.000 claims description 9
- 235000013372 meat Nutrition 0.000 claims description 7
- 235000014347 soups Nutrition 0.000 claims description 7
- 241000272814 Anser sp. Species 0.000 claims description 6
- 240000004160 Capsicum 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
- 240000005001 Paeonia suffruticosa Species 0.000 claims description 6
- 235000003889 Paeonia suffruticosa Nutrition 0.000 claims description 6
- 241001494479 Pecora Species 0.000 claims description 6
- 241001411234 Sagina subulata Species 0.000 claims description 6
- 240000006688 Telosma cordata Species 0.000 claims description 6
- 235000017352 Telosma cordata Nutrition 0.000 claims description 6
- 244000105017 Vicia sativa Species 0.000 claims description 6
- 244000126002 Ziziphus vulgaris Species 0.000 claims description 6
- 210000003746 feather Anatomy 0.000 claims description 6
- 239000012467 final product Substances 0.000 claims description 6
- 238000001802 infusion Methods 0.000 claims description 6
- 239000007788 liquid Substances 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 6
- 238000005554 pickling Methods 0.000 claims description 6
- 239000011435 rock Substances 0.000 claims description 6
- 239000002893 slag Substances 0.000 claims description 6
- 240000009239 Tulbaghia violacea Species 0.000 claims description 4
- 238000009835 boiling Methods 0.000 claims description 4
- 238000001816 cooling Methods 0.000 claims description 3
- 238000000227 grinding Methods 0.000 claims description 3
- 239000002304 perfume Substances 0.000 claims description 3
- 239000002002 slurry Substances 0.000 claims description 3
- 235000013599 spices Nutrition 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 230000000694 effects Effects 0.000 abstract description 6
- 239000000796 flavoring agent Substances 0.000 abstract description 5
- 235000019634 flavors Nutrition 0.000 abstract description 5
- 210000002784 stomach Anatomy 0.000 abstract description 5
- 230000001737 promoting effect Effects 0.000 abstract description 3
- 238000005728 strengthening Methods 0.000 abstract description 3
- 241000411851 herbal medicine Species 0.000 abstract description 2
- 230000036039 immunity Effects 0.000 abstract description 2
- 230000007774 longterm Effects 0.000 abstract description 2
- 210000000952 spleen Anatomy 0.000 abstract description 2
- 235000002568 Capsicum frutescens Nutrition 0.000 abstract 1
- 240000001868 Castanea seguinii Species 0.000 abstract 1
- 235000007764 Castanea seguinii Nutrition 0.000 abstract 1
- 244000223760 Cinnamomum zeylanicum Species 0.000 abstract 1
- 244000170916 Paeonia officinalis Species 0.000 abstract 1
- 235000006484 Paeonia officinalis Nutrition 0.000 abstract 1
- 240000006711 Pistacia vera Species 0.000 abstract 1
- 235000003447 Pistacia vera Nutrition 0.000 abstract 1
- 241000238371 Sepiidae Species 0.000 abstract 1
- 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 abstract 1
- 235000019789 appetite Nutrition 0.000 abstract 1
- 230000036528 appetite Effects 0.000 abstract 1
- 235000017803 cinnamon Nutrition 0.000 abstract 1
- 235000014571 nuts Nutrition 0.000 abstract 1
- 235000020233 pistachio Nutrition 0.000 abstract 1
- 230000009758 senescence Effects 0.000 abstract 1
- 235000015278 beef Nutrition 0.000 description 4
- 206010027146 Melanoderma Diseases 0.000 description 1
- 206010053615 Thermal burn Diseases 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 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
- 210000003734 kidney Anatomy 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
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
Abstract
The invention discloses an instant bean vermicelli condiment with spicy garlic fragrance. The instant bean vermicelli condiment is prepared from the following raw materials in parts by weight: 50-60 parts of edible salt, 50-60 parts of spicy hot powder, 10-15 parts of hot chili oil, 50-60 parts of garlic, 15-20 parts of large cinnamon, 8-12 parts of rock candy blocks, 6-7 parts of sea sedge, 8-9 parts of baked natto powder, 5-7 parts of sweet potato powder, 6-8 parts of dried cuttle fish, 9-10 parts of pistachio nuts, 5-6 parts of residue of soy beans, 8-9 parts of yellow peaches, 2-4 parts of phoenix-tail fern, 2-3 parts of herba violae, 3-5 parts of castanea seguinii leaf, 1-2 parts of the root bark of the peony tree, 4-5 parts of rose, 5-8 parts of edible oil and 7-10 parts of nutritional addition powder. The garlic is added to be prepared into marinated garlic powder, so that the bean vermicelli is strong in garlic flavor and has the effects of promoting appetite and nourishing the stomach, and the added yellow peaches have the effects of eliminating black spots, delaying senescence and improving the immunity. Meanwhile, the rose and other multiple Chinese herbal medicines are adopted, and the instant bean vermicelli condiment has the effects of promoting qi circulation and removing obstruction in the collateral and strengthening the spleen and stomach due to long-term eating.
Description
Technical field
The present invention relates generally to field of seasoning, particularly relates to instant vermicelli flavoring of a kind of spicy garlic taste 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 spicy garlic taste and preparation method thereof.
The present invention is achieved by the following technical solutions:
An instant vermicelli flavoring for spicy garlic taste, is characterized in that being made up of the raw material of following weight portion:
Powder 7-10 is added in edible salt 50-60, numb green pepper powder 50-60, chilli oil 10-15, garlic benevolence 50-60, bulk cassia bark 15-20, rock sugar block 8-12, sea sedge 6-7, roasting natto powder 8-9, sweet potato powder 5-7, dry inkfish 6-8, happy kernel 9-10, soya bean slag 5-6, yellow peach meat 8-9, phoenix-tail fern 2-4, Chinese violet 2-3, Mao Li leaf 3-5, root bark of tree peony 1-2, rose 4-5, edible oil 5-8, 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 spicy garlic taste, is characterized in that comprising the following steps:
(1) garlic benevolence, bulk cassia bark, rock sugar block are mixed into pot, add 4-6 times of water, moderate heat infusion is done to water, after removing bulk cassia bark, after garlic benevolence and chilli oil are mixed into mud, are placed in baking oven and dry moisture, pulverize, obtain sweet garlic powder;
(2) by phoenix-tail fern, Chinese violet, Mao Liye, the root bark of tree peony, rose mixing, water extraction 2-3 time, each water extraction amount is 3-5 times of mixed material, filter, merging filtrate, is mixed into pot by sea sedge, dried cuttle fiss, yellow peach meat and filtrate, and slow fire infusion is done to water, smash into paste to pieces, after stirring with soya bean slag, the pot being placed in edible oil is decocted to ripe perfume (or spice), then is placed in baking oven and dries moisture, discharging, becomes powder with happy kernel mixed grinding;
(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 garlic benevolence and makes sweet garlic powder, and make garlicky strong, the appetizing nourishing the stomach of bean vermicelli, the yellow peach meat of interpolation has the effect dispelled blackspot, delay senility, improve immunity; The dry inkfish also adopted has rich in protein, has building body and strengthening yang, a function that beneficial blood kidney, stomach invigorating are regulated the flow of vital energy, and the present invention simultaneously also adopts the multiple Chinese herbal medicines such as rose, and long-term taking has effect of promoting qi circulation and removing obstruction in the collateral, strengthening the spleen and stomach.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is described in further detail:
Embodiment:
An instant vermicelli flavoring for spicy garlic taste, be made up of the raw material of following weight portion:
Powder 10 is added in edible salt 60, numb green pepper powder 60, chilli oil 15, garlic benevolence 60, bulk cassia bark 20, rock sugar block 12, sea sedge 7, roasting natto powder 9, sweet potato powder 7, dry inkfish 8, happy kernel 10, soya bean slag 6, yellow peach meat 9, phoenix-tail fern 4, Chinese violet 3, Mao Li leaf 5, the root bark of tree peony 2, rose 5, edible oil 8, 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 spicy garlic taste, is characterized in that comprising the following steps:
(1) garlic benevolence, bulk cassia bark, rock sugar block are mixed into pot, add 6 times of water, moderate heat infusion is done to water, after removing bulk cassia bark, after garlic benevolence and chilli oil are mixed into mud, are placed in baking oven and dry moisture, pulverize, obtain sweet garlic powder;
(2) by phoenix-tail fern, Chinese violet, Mao Liye, the root bark of tree peony, rose mixing, water extraction 3 times, each water extraction amount is 5 times of mixed material, filter, merging filtrate, is mixed into pot by sea sedge, dried cuttle fiss, yellow peach meat and filtrate, and slow fire infusion is done to water, smash into paste to pieces, after stirring with soya bean slag, the pot being placed in edible oil is decocted to ripe perfume (or spice), then is placed in baking oven and dries moisture, discharging, becomes powder with happy kernel mixed grinding;
(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 spicy garlic taste, is characterized in that being made up of the raw material of following weight portion:
Powder 7-10 is added in edible salt 50-60, numb green pepper powder 50-60, chilli oil 10-15, garlic benevolence 50-60, bulk cassia bark 15-20, rock sugar block 8-12, sea sedge 6-7, roasting natto powder 8-9, sweet potato powder 5-7, dry inkfish 6-8, happy kernel 9-10, soya bean slag 5-6, yellow peach meat 8-9, phoenix-tail fern 2-4, Chinese violet 2-3, Mao Li leaf 3-5, root bark of tree peony 1-2, rose 4-5, edible oil 5-8, 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 spicy garlic taste according to claim 1, is characterized in that comprising the following steps:
(1) garlic benevolence, bulk cassia bark, rock sugar block are mixed into pot, add 4-6 times of water, moderate heat infusion is done to water, after removing bulk cassia bark, after garlic benevolence and chilli oil are mixed into mud, are placed in baking oven and dry moisture, pulverize, obtain sweet garlic powder;
(2) by phoenix-tail fern, Chinese violet, Mao Liye, the root bark of tree peony, rose mixing, water extraction 2-3 time, each water extraction amount is 3-5 times of mixed material, filter, merging filtrate, is mixed into pot by sea sedge, dried cuttle fiss, yellow peach meat and filtrate, and slow fire infusion is done to water, smash into paste to pieces, after stirring with soya bean slag, the pot being placed in edible oil is decocted to ripe perfume (or spice), then is placed in baking oven and dries moisture, discharging, becomes powder with happy kernel mixed grinding;
(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 |
|---|---|---|---|
| CN201410622619.6A CN104431915A (en) | 2014-11-08 | 2014-11-08 | Instant bean vermicelli condiment with spicy garlic fragrance and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410622619.6A CN104431915A (en) | 2014-11-08 | 2014-11-08 | Instant bean vermicelli condiment with spicy garlic fragrance and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104431915A true CN104431915A (en) | 2015-03-25 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410622619.6A Pending CN104431915A (en) | 2014-11-08 | 2014-11-08 | Instant bean vermicelli condiment with spicy garlic fragrance and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104431915A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106072361A (en) * | 2016-06-13 | 2016-11-09 | 湖北文理学院 | The common vetch dish culinary art special flavoring agent of Carnis Gallus domesticus |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102150818A (en) * | 2011-04-19 | 2011-08-17 | 李建峰 | Seasoning sauce and preparation method thereof |
| CN102578524A (en) * | 2012-02-17 | 2012-07-18 | 河南科技大学 | Method for making seasoning bag of instant glass noodles |
| CN104000155A (en) * | 2014-06-20 | 2014-08-27 | 肖安辉 | Seasoning and preparation method thereof |
-
2014
- 2014-11-08 CN CN201410622619.6A patent/CN104431915A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102150818A (en) * | 2011-04-19 | 2011-08-17 | 李建峰 | Seasoning sauce and preparation method thereof |
| CN102578524A (en) * | 2012-02-17 | 2012-07-18 | 河南科技大学 | Method for making seasoning bag of instant glass noodles |
| CN104000155A (en) * | 2014-06-20 | 2014-08-27 | 肖安辉 | Seasoning and preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106072361A (en) * | 2016-06-13 | 2016-11-09 | 湖北文理学院 | The common vetch dish culinary art special flavoring agent of Carnis Gallus domesticus |
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Application publication date: 20150325 |
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