CN104585703A - Convenient hot-sour vermicelli - Google Patents
Convenient hot-sour vermicelli Download PDFInfo
- Publication number
- CN104585703A CN104585703A CN201310532928.XA CN201310532928A CN104585703A CN 104585703 A CN104585703 A CN 104585703A CN 201310532928 A CN201310532928 A CN 201310532928A CN 104585703 A CN104585703 A CN 104585703A
- Authority
- CN
- China
- Prior art keywords
- parts
- vermicelli
- vinegar
- extract
- lily
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 244000046052 Phaseolus vulgaris Species 0.000 claims abstract description 25
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims abstract description 19
- 241000287828 Gallus gallus Species 0.000 claims abstract description 17
- 241000234435 Lilium Species 0.000 claims abstract description 12
- 239000000203 mixture Substances 0.000 claims abstract description 10
- 210000000988 bone and bone Anatomy 0.000 claims abstract description 9
- 150000003839 salts Chemical class 0.000 claims abstract description 8
- 239000000052 vinegar Substances 0.000 claims abstract description 8
- 235000021419 vinegar Nutrition 0.000 claims abstract description 8
- 235000002639 sodium chloride Nutrition 0.000 claims abstract description 5
- 230000001954 sterilising effect Effects 0.000 claims abstract description 4
- 235000015067 sauces Nutrition 0.000 claims description 13
- 239000006002 Pepper Substances 0.000 claims description 12
- 235000012459 muffins Nutrition 0.000 claims description 8
- 241000234282 Allium Species 0.000 claims description 6
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 6
- 235000021332 kidney beans Nutrition 0.000 claims description 6
- 235000021108 sauerkraut Nutrition 0.000 claims description 6
- 238000004140 cleaning Methods 0.000 claims description 3
- 238000004519 manufacturing process Methods 0.000 claims description 3
- 238000003672 processing method Methods 0.000 claims description 3
- 238000000034 method Methods 0.000 abstract description 4
- 239000000463 material Substances 0.000 abstract description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 2
- 235000014347 soups Nutrition 0.000 abstract description 2
- 244000291564 Allium cepa Species 0.000 abstract 3
- 235000010167 Allium cepa var aggregatum Nutrition 0.000 abstract 3
- 235000002568 Capsicum frutescens Nutrition 0.000 abstract 2
- 240000008574 Capsicum frutescens Species 0.000 abstract 2
- 238000002156 mixing Methods 0.000 abstract 2
- 238000005406 washing Methods 0.000 abstract 2
- 238000001816 cooling Methods 0.000 abstract 1
- 238000001035 drying Methods 0.000 abstract 1
- 235000013410 fast food Nutrition 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 abstract 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 4
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 2
- 239000000446 fuel Substances 0.000 description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
- 239000011707 mineral Substances 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 235000007516 Chrysanthemum Nutrition 0.000 description 1
- 244000189548 Chrysanthemum x morifolium Species 0.000 description 1
- 102000008186 Collagen Human genes 0.000 description 1
- 108010035532 Collagen Proteins 0.000 description 1
- 208000006558 Dental Calculus Diseases 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 235000001465 calcium Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 229920001436 collagen Polymers 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 239000006210 lotion Substances 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 235000001055 magnesium Nutrition 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 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
Landscapes
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses a kind of convenient hot-sour vermicelli. The vermicelli comprises a vermicelli cake and a flavoring bag, wherein the flavoring bag comprises the following ingredients in parts by weight: 3-5 parts of chicken extract, 3-5 parts of chicken bone extract, 5-10 parts of red chili oil, 5-15 parts of lily, 5-8 parts of vinegar, 5-15 parts of pickled beans, 2-3 parts of shallot and 5-8 parts of salt. The invention also relates to a method for preparing the convenient hot-sour vermicelli, and the method comprises the following steps: firstly preparing materials, washing and drying the lily, and washing, peeling and cutting up the shallot; uniformly mixing the pickled bean, shallot, salt and vinegar, pouring the red chili oil in a pot, frying the mixture in the pot with small fire for five minutes, cooling to 70 DEG C below, then adding the chicken extract, the chicken bone extract and the lily in the pot, uniformly mixing, sterilizing and filling the product. The convenient hot-sour vermicelli disclosed by the invention is brewed with boiled water, the brewed vermicelli has tasteful soup and unique taste, is hot and sour, and has rich nutrition; and the vermicelli disclosed by the invention has the advantages of time saving, labor saving, fuel-saving, small volume, is convenient to eat, carry and store, and is a popular fast food among people.
Description
Technical field
The present invention relates to one and facilitate vinegar-pepper bean vermicelli and processing method thereof.
Background technology
Bean vermicelli is sparkling and crystal-clear smooth, especially famous to be good at the taste absorbing other food materials in the cooking.The nutritional labeling mainly mineral matter such as carbohydrate, dietary fiber, protein, nicotinic acid and calcium, magnesium, iron, potassium, phosphorus, sodium of bean vermicelli.Bean vermicelli has good attached taste, and it can absorb the taste of various delicious soup stock, adds the soft and moist soft of bean vermicelli itself, more tasty and refreshing pleasant.Bean vermicelli saves time with it, save trouble, volume is little, fuel saving, be convenient to eat, be easy to carry and the plurality of advantages such as preservation and become a kind of deeply popular instant food, existing convenience as vinegar-pepper bean vermicelli one comprises muffin, and seasoning sauce material bag, in order to meet the demand in market, need constantly to upgrade to product, by the change to component in tartar sauce, optimize product structure with the requirement of the different taste and nutrition that meet consumers in general and improve resident's food satisfaction.
Summary of the invention
The object of the invention is: provide a kind of save time save trouble, volume is little, fuel saving, the one of being convenient to eat, be easy to carry and preserve facilitate vinegar-pepper bean vermicelli.
Another object of the present invention provides a kind of processing method facilitating vinegar-pepper bean vermicelli.
The object of the invention is to be realized by following technical proposals:
One facilitates vinegar-pepper bean vermicelli, comprises muffin and sauce packet, it is characterized in that: the percentage by weight of described muffin and sauce packet is 80:40, and described sauce packet comprises following component by weight percentage:
Chicken extract 3-5, the extract of chicken bone 3-5, oil bold and resolute sub-5-10, lily 5-15, vinegar 5-8, sauerkraut fresh kidney beans 5-15, green onion 2-3, salt 5-8.
A kind of muffin of vinegar-pepper bean vermicelli that facilitates adopts common process to produce, its sauce packet following steps for manufacturing:
(1) lily is cleaned, and dry, verdant and thick cleaning, peeling, chopping;
(2) sauerkraut fresh kidney beans, green onion, salt, vinegar, chrysanthemum essence are mixed, in pot, pour oily bold and resolute son into, said mixture is poured into the medium and small fire of pot and fry to 5 minutes, be cooled to less than 70 degree, add Chicken extract, the extract of chicken bone and lily, mix;
(3) sterilizing, filling.
Facilitate vinegar-pepper bean vermicelli, containing multiple bone collagen, various mineral matter in chicken extract.By the reasonable setting of machined parameters, the local flavor of product is given prominence to.Food there is beautifying face and moistering lotion, the feature that nutritious, delicate fragrance is far away, mouthfeel is unique.
Detailed description of the invention
One of the present invention facilitates vinegar-pepper bean vermicelli: muffin 70-75 gram, sauce packet 35-45 gram, and wherein sauce packet comprises following weight percent composition:
Chicken extract 3-5, the extract of chicken bone 3-5, oil bold and resolute sub-5-10, lily 5-15, vinegar 5-8, sauerkraut fresh kidney beans 5-15, green onion 2-3, salt 5-8.
A kind of muffin of vinegar-pepper bean vermicelli that facilitates adopts common process to produce, its sauce packet following steps for manufacturing:
(1) lily is cleaned, and dry, verdant and thick cleaning, peeling, chopping;
(2) by sauerkraut fresh kidney beans, green onion, salt, vinegar, mix, pour oily bold and resolute son in pot into, said mixture is poured into pot medium and small fire fry to 5 minutes, be cooled to less than 70 degree, add Chicken extract, the extract of chicken bone and lily, mix;
(3) sterilizing, filling.
Claims (2)
1. facilitate a vinegar-pepper bean vermicelli, comprise muffin and sauce packet, it is characterized in that: the percentage by weight of described muffin and sauce packet is 70-80:50-40, and described sauce packet comprises following component by weight percentage:
Chicken extract 3-5, the extract of chicken bone 3-5, oil bold and resolute sub-5-10, lily 5-15, vinegar 5-8, sauerkraut fresh kidney beans 5-15, green onion 2-3, salt 5-8.
2. a kind of processing method facilitating vinegar-pepper bean vermicelli as claimed in claim 1, is characterized in that, described sauce packet following steps for manufacturing:
(1) lily is cleaned, and dry, verdant and thick cleaning, peeling, chopping;
(2) by sauerkraut fresh kidney beans, green onion, salt, vinegar, mix, pour oily bold and resolute son in pot into, said mixture is poured into pot medium and small fire fry to 5 minutes, be cooled to less than 70 degree, add Chicken extract, the extract of chicken bone and lily, mix;
(3) sterilizing, filling.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310532928.XA CN104585703A (en) | 2013-11-04 | 2013-11-04 | Convenient hot-sour vermicelli |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310532928.XA CN104585703A (en) | 2013-11-04 | 2013-11-04 | Convenient hot-sour vermicelli |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104585703A true CN104585703A (en) | 2015-05-06 |
Family
ID=53112038
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310532928.XA Pending CN104585703A (en) | 2013-11-04 | 2013-11-04 | Convenient hot-sour vermicelli |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104585703A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107594454A (en) * | 2017-09-22 | 2018-01-19 | 重庆市友军食品有限公司 | Self-heating Hot and Sour Rice Noodles and preparation method |
-
2013
- 2013-11-04 CN CN201310532928.XA patent/CN104585703A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107594454A (en) * | 2017-09-22 | 2018-01-19 | 重庆市友军食品有限公司 | Self-heating Hot and Sour Rice Noodles and preparation method |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20150506 |