CN105029155A - Instant vermicelli and preparation method thereof - Google Patents
Instant vermicelli and preparation method thereof Download PDFInfo
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- CN105029155A CN105029155A CN201510376390.7A CN201510376390A CN105029155A CN 105029155 A CN105029155 A CN 105029155A CN 201510376390 A CN201510376390 A CN 201510376390A CN 105029155 A CN105029155 A CN 105029155A
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Abstract
The invention discloses instant vermicelli and a preparation method thereof. The instant vermicelli is prepared from the following materials in parts by weight: 30 to 50 parts of Vigna radiata (Linn.) Wilczek, 3 to 5 parts of yeast, 4 to 6 parts of Chinese tallowtree seed oil, 1 to 3 parts of alumen, 3 to 6 parts of table salt, 20 to 40 parts of sirloin, 2 to 4 parts of tomato paste, 5 to 9 parts of tomato, 10 to 15 parts of carrot, 10 to 15 parts of cabbage, 10 to 15 parts of potato, 10 to 15 parts of onion, 10 to 15 parts of termitomyces albuminosus, 8 to 10 parts of sausage, 6 to 8 parts of butter, 1 to 3 parts of white sugar, 8 to 10 parts of red wine, 5 to 7 parts of lemon juice, 1 to 3 parts of ground pepper, 15 to 22 parts of flour, 5 to 7 parts of fresh ginger, 1 to 3 parts of cow-horn pepper, 1 to 3 parts of Chinese rose leaves and 4 to 6 parts of preserved cabbage. The instant vermicelli is comprehensive in nutrition, contains multiple microelements needed by a human body, and is convenient, healthful and better in mouthfeel.
Description
Technical field
The present invention relates to one and facilitate powder and preparation method thereof.
Background technology
Bean vermicelli is one of common food of China, is often called again vermicelli silk, Green bean noodle (mainly in Taiwan), and Japan claims spring rain, and the Korea peninsula claims Tang face, and Vietnam claims face.Best bean vermicelli makes with mung bean, and also can be made by cornstarch or sweet potato starch, but quality is not as green bean vermicelli, because the amylose in mung bean is maximum, not easily rotten when boiling, mouthfeel is the most satiny.Similar fine flour strip, peddles after drying, preferably first soakedly before edible makes its soft, and the diameter of bean vermicelli is generally in 0.5 millimeter, and this is also that it has the origin of the name of " silk ".In China, foremost bean vermicelli is Longkou bean vermicelli.
Instant bean vermicelli and traditional bean vermicelli eat feature and contrast instant bean vermicelli edible feature compared with traditional bean vermicelli and had huge difference, tradition bean vermicelli edible way directly descends pan boiling more than soup 6min, seasoning mode is limit cooking limit seasoning, complicated operation, and edible place is home cooking or buys to restaurant; Instant bean vermicelli edible way is that boiling water brews 4min ~ 6rain, seasoning mode be directly add the material bag, the boiling water that configure brew after i.e. edible, edible place is journey or Anywhere.
But current facilitate powder and instant noodles are on the market same class food, are not very nutritious.
Summary of the invention
The technical problem to be solved in the present invention is to provide a kind ofly to be had abundant nutrition, facilitates powder and preparation method thereof preferably containing the trace element required for multiple human body, convenient and healthy, mouthfeel.
For solving the problem, the present invention adopts following technical scheme:
One facilitates powder and preparation method thereof, comprise the raw material of following parts by weight proportioning: hair mung bean 30-50 part, yeast 3-5 part, blue or green oily 4-6 part, alum 1-3 part, salt 3-6 part, sirloin 20-40 part, catsup 2-4 part, tomato 5-9 part, carrot 10-15 part, cabbage 10-15 part, potato 10-15 part, onion 10-15 part, collybia albuminosa 10-15 part, bologna sausage 8-10 part, butter 6-8 part, white sugar 1-3 part, red wine 8-10 part, lemon juice 5-7 part, pepper powder 1-3 part, flour 15-22 part, ginger 5-7 part, long red pepper 1-3 part, Chinese rose leaf 1-3 part, capital preserved vegetable 4-6 part
Further, the raw material of following parts by weight proportioning is comprised: 30 parts, hair mung bean, 3 parts, yeast, blue or green oil 4 parts, 1 part, alum, salt 3 parts, sirloin 20 parts, catsup 2 parts, tomato 5 parts, 10 parts, carrot, cabbage 10 parts, 10 parts, potato, onion 10 parts, collybia albuminosa 10 parts, bologna sausage 8 parts, 6 parts, butter, white sugar 1 part, red wine 8 parts, lemon juice 5 parts, pepper powder 1 part, 15 parts, flour, 5 parts, ginger, long red pepper 1 part, 1 part, Chinese rose leaf, capital preserved vegetable 4 parts.
Further, the raw material of following parts by weight proportioning is comprised: 50 parts, hair mung bean, 5 parts, yeast, blue or green oil 6 parts, 3 parts, alum, salt 6 parts, sirloin 40 parts, catsup 4 parts, tomato 9 parts, 15 parts, carrot, cabbage 15 parts, 15 parts, potato, onion 15 parts, collybia albuminosa 15 parts, bologna sausage 10 parts, 8 parts, butter, white sugar 3 parts, red wine 10 parts, lemon juice 7 parts, pepper powder 3 parts, 22 parts, flour, 7 parts, ginger, long red pepper 3 parts, 3 parts, Chinese rose leaf, capital preserved vegetable 6 parts.
Further, the raw material of following parts by weight proportioning is comprised: 40 parts, hair mung bean, 4 parts, yeast, blue or green oil 5 parts, 2 parts, alum, salt 5 parts, sirloin 30 parts, catsup 3 parts, tomato 7 parts, 13 parts, carrot, cabbage 13 parts, 13 parts, potato, onion 13 parts, collybia albuminosa 13 parts, bologna sausage 9 parts, 7 parts, butter, white sugar 2 parts, red wine 9 parts, lemon juice 6 parts, pepper powder 2 parts, 18 parts, flour, 6 parts, ginger, long red pepper 2 parts, 2 parts, Chinese rose leaf, capital preserved vegetable 5 parts.
Another technical problem that the present invention will solve is to provide a kind of preparation method facilitating powder, comprises the following steps:
1) by hair mung bean 30-50 part wash clean, and first hair mung bean 30-50 part scalding added after cold water and yeast 3-5 part soaks 12 hours for 3 minutes with boiling water again, filter and obtain solution A and the hair mung bean 30-50 part after soaking, for subsequent use;
2) the hair mung bean 30-50 part after being soaked by step 1) gained is put in grinder and is worn into soya-bean milk, is more fully mixed by the solution of step 1 gained, and depositing in temperature is leave standstill in the oxygen-free environment of 26 degree after 24 hours to filter acquisition starch and solution B, for subsequent use;
3) by step 2) the starch porphyrize powdered of gained, then take out 1/5th and add appropriate cold water and alum 1-3 part furnishing powder water, then powder water is poured in the vessel that boiling water is housed and fully stir into water gruel, more remaining starch is poured in vessel, fully mix and stir and make it become half flow regime, insert in powder funnel spoon immediately, namely semifluid gelatinized corn starch becomes wire to leak down by aperture, falls into boiling water pot, boils immediately and swims in the water surface, obtain vermicelli, for subsequent use;
4) vermicelli of step 3) gained are positioned over step 2) wash away the pigment on vermicelli surface in the solution B of gained, the baking box being then placed in 120 degree is dried, for subsequent use;
5) sirloin 20-40 part wash clean is diced, for subsequent use;
6) tomato 5-9 part, carrot 10-15 part, cabbage 10-15 part, potato 10-15 part, onion 10-15 part, collybia albuminosa 10-15 part, bologna sausage 8-10 part wash clean are removed the peel and diced, for subsequent use;
7) step 6 is put into cold water pot intense fire boiled, boil after floating to blood end and pull sirloin 20-40 part cleaning out, for subsequent use;
8) flour 15-22 part is poured in the pot burning heat, fries to the micro-Huang of flour 15-22 part with little fire, take out after cooling and add appropriate water flour furnishing scattered paste shape, for subsequent use;
9) sirloin 20-40 part of step 7) gained, ginger 5-7 part, red wine 8-10 part, Chinese rose leaf 1-3 part and appropriate clear water are poured into boil with high heat in pressure cooker after fire of larding speech with literary allusions boil 30 minutes, for subsequent use;
10) oily for green grass or young crops 4-6 part is poured in pot boil heat after add butter 6-8 part burn heat, step 6) and catsup 2-4 part is poured into after butter dissolves completely, fry 5 minutes soon with high heat, then step 9), lemon juice 5-7 part, pepper powder 1-3 part, long red pepper 1-3 part, white sugar 1-3 part and salt 3-6 part are simmered in water 10 minutes, then pour into step 8) do not stop to stir until again boiled in pot time close fiery sabot, for subsequent use;
11) pour capital preserved vegetable 4-6 part into step 10), then filter and obtain soup juice and stock-cube, for subsequent use;
12) stock-cube of step 11) is placed in the baking box with 150 degree and dry, then put into aseptic packaging sealing and preserve, for subsequent use;
13) the soup juice of step 11) is carried out concentration, and be kept at temperature be 60 degree evaporate unnecessary moisture in environment and obtain condensed soup cream, then put into aseptic packaging sealing and preserve, for subsequent use;
14) step 4), step 12) are deposited in together with step 13) in high temperature sterilization packaging and after high temperature sterilizing device sterilization, deposit in shady and cool place after sealing.
Detailed description of the invention
Embodiment 1:
Facilitate a preparation method for powder, comprise the raw material of following parts by weight proportioning: 30 parts, hair mung bean, 3 parts, yeast, blue or green oil 4 parts, 1 part, alum, salt 3 parts, sirloin 20 parts, catsup 2 parts, tomato 5 parts, 10 parts, carrot, cabbage 10 parts, 10 parts, potato, onion 10 parts, collybia albuminosa 10 parts, bologna sausage 8 parts, 6 parts, butter, white sugar 1 part, red wine 8 parts, lemon juice 5 parts, pepper powder 1 part, 15 parts, flour, 5 parts, ginger, long red pepper 1 part, 1 part, Chinese rose leaf, capital preserved vegetable 4 parts.
A kind of preparation method of powder that facilitates comprises the following steps:
1) by hair mung bean 30 parts of wash cleans, and first with boiling water 30 parts, hair mung bean scalded and within 3 minutes, add after cold water and 3 parts, yeast soak 12 hours again, filter and obtain solution A and 30 parts, hair mung bean after soaking, for subsequent use;
2) 30 parts, hair mung bean after being soaked by step 1) gained is put in grinder and is worn into soya-bean milk, is more fully mixed by the solution of step 1 gained, and depositing in temperature is leave standstill in the oxygen-free environment of 26 degree after 24 hours to filter acquisition starch and solution B, for subsequent use;
3) by step 2) the starch porphyrize powdered of gained, then take out 1/5th and add appropriate cold water and alum 1 part of furnishing powder water, then powder water is poured in the vessel that boiling water is housed and fully stir into water gruel, more remaining starch is poured in vessel, fully mix and stir and make it become half flow regime, insert in powder funnel spoon immediately, namely semifluid gelatinized corn starch becomes wire to leak down by aperture, falls into boiling water pot, boils immediately and swims in the water surface, obtain vermicelli, for subsequent use;
4) vermicelli of step 3) gained are positioned over step 2) wash away the pigment on vermicelli surface in the solution B of gained, the baking box being then placed in 120 degree is dried, for subsequent use;
5) sirloin 20 parts of wash cleans are diced, for subsequent use;
6) tomato 5 parts, 10 parts, carrot, cabbage 10 parts, 10 parts, potato, onion 10 parts, collybia albuminosa 10 parts, bologna sausage 8 parts of wash cleans are removed the peel and diced, for subsequent use;
7) step 6 is put into cold water pot intense fire boiled, boil and to pull sirloin 20 parts after floating to blood end out and clean, for subsequent use;
8) 15 parts, flour is poured in the pot burning heat, fries to flour 15 parts of micro-Huangs with little fire, take out after cooling and add appropriate water flour furnishing scattered paste shape, for subsequent use;
9) sirloin 20 parts of step 7) gained, 5 parts, ginger, red wine 8 parts, 1 part, Chinese rose leaf and appropriate clear water are poured into boil with high heat in pressure cooker after fire of larding speech with literary allusions boil 30 minutes, for subsequent use;
10) by green grass or young crops oil 4 parts pour in pot boil heat after add 6 parts, butter burn heat, step 6) and catsup 2 parts is poured into after butter dissolves completely, fry 5 minutes soon with high heat, then step 9), lemon juice 5 parts, pepper powder 1 part, long red pepper 1 part, white sugar 1 part and salt 3 parts are simmered in water 10 minutes, then pour into step 8) do not stop to stir until again boiled in pot time close fiery sabot, for subsequent use;
11) pour capital preserved vegetable 4 parts into step 10), then filter and obtain soup juice and stock-cube, for subsequent use;
12) stock-cube of step 11) is placed in the baking box with 150 degree and dry, then put into aseptic packaging sealing and preserve, for subsequent use;
13) the soup juice of step 11) is carried out concentration, and be kept at temperature be 60 degree evaporate unnecessary moisture in environment and obtain condensed soup cream, then put into aseptic packaging sealing and preserve, for subsequent use;
14) step 4), step 12) are deposited in together with step 13) in high temperature sterilization packaging and after high temperature sterilizing device sterilization, deposit in shady and cool place after sealing.
Embodiment 2:
One facilitates powder and preparation method thereof, comprises the raw material of following parts by weight proportioning: 50 parts, hair mung bean, 5 parts, yeast, blue or green oil 6 parts, 3 parts, alum, salt 6 parts, sirloin 40 parts, catsup 4 parts, tomato 9 parts, 15 parts, carrot, cabbage 15 parts, 15 parts, potato, onion 15 parts, collybia albuminosa 15 parts, bologna sausage 10 parts, 8 parts, butter, white sugar 3 parts, red wine 10 parts, lemon juice 7 parts, pepper powder 3 parts, 22 parts, flour, 7 parts, ginger, long red pepper 3 parts, 3 parts, Chinese rose leaf, capital preserved vegetable 6 parts.
Facilitate a preparation method for powder, comprise the following steps:
1) by hair mung bean 50 parts of wash cleans, and first with boiling water 50 parts, hair mung bean scalded and within 3 minutes, add after cold water and yeast 3-5 part soaks 12 hours again, filter and obtain solution A and 50 parts, hair mung bean after soaking, for subsequent use;
2) 50 parts, hair mung bean after being soaked by step 1) gained is put in grinder and is worn into soya-bean milk, is more fully mixed by the solution of step 1 gained, and depositing in temperature is leave standstill in the oxygen-free environment of 26 degree after 24 hours to filter acquisition starch and solution B, for subsequent use;
3) by step 2) the starch porphyrize powdered of gained, then take out 1/5th and add appropriate cold water and alum 3 parts of furnishing powder water, then powder water is poured in the vessel that boiling water is housed and fully stir into water gruel, more remaining starch is poured in vessel, fully mix and stir and make it become half flow regime, insert in powder funnel spoon immediately, namely semifluid gelatinized corn starch becomes wire to leak down by aperture, falls into boiling water pot, boils immediately and swims in the water surface, obtain vermicelli, for subsequent use;
4) vermicelli of step 3) gained are positioned over step 2) wash away the pigment on vermicelli surface in the solution B of gained, the baking box being then placed in 120 degree is dried, for subsequent use;
5) sirloin 40 parts of wash cleans are diced, for subsequent use;
6) tomato 9 parts, 15 parts, carrot, cabbage 15 parts, 15 parts, potato, onion 15 parts, collybia albuminosa 15 parts, bologna sausage 10 parts of wash cleans are removed the peel and diced, for subsequent use;
7) step 6 is put into cold water pot intense fire boiled, boil and to pull sirloin 40 parts after floating to blood end out and clean, for subsequent use;
8) 22 parts, flour is poured in the pot burning heat, fries to flour 22 parts of micro-Huangs with little fire, take out after cooling and add appropriate water flour furnishing scattered paste shape, for subsequent use;
9) sirloin 40 parts of step 7) gained, 7 parts, ginger, red wine 10 parts, 3 parts, Chinese rose leaf and appropriate clear water are poured into boil with high heat in pressure cooker after fire of larding speech with literary allusions boil 30 minutes, for subsequent use;
10) by green grass or young crops oil 6 parts pour in pot boil heat after add 8 parts, butter burn heat, step 6) and catsup 4 parts is poured into after butter dissolves completely, fry 5 minutes soon with high heat, then step 9), lemon juice 7 parts, pepper powder 3 parts, long red pepper 3 parts, white sugar 3 parts and salt 6 parts are simmered in water 10 minutes, then pour into step 8) do not stop to stir until again boiled in pot time close fiery sabot, for subsequent use;
11) pour capital preserved vegetable 6 parts into step 10), then filter and obtain soup juice and stock-cube, for subsequent use;
12) stock-cube of step 11) is placed in the baking box with 150 degree and dry, then put into aseptic packaging sealing and preserve, for subsequent use;
13) the soup juice of step 11) is carried out concentration, and be kept at temperature be 60 degree evaporate unnecessary moisture in environment and obtain condensed soup cream, then put into aseptic packaging sealing and preserve, for subsequent use;
14) step 4), step 12) are deposited in together with step 13) in high temperature sterilization packaging and after high temperature sterilizing device sterilization, deposit in shady and cool place after sealing.
Embodiment 3:
One facilitates powder and preparation method thereof, comprises the raw material of following parts by weight proportioning: 40 parts, hair mung bean, 4 parts, yeast, blue or green oil 5 parts, 2 parts, alum, salt 5 parts, sirloin 30 parts, catsup 3 parts, tomato 7 parts, 13 parts, carrot, cabbage 13 parts, 13 parts, potato, onion 13 parts, collybia albuminosa 13 parts, bologna sausage 9 parts, 7 parts, butter, white sugar 2 parts, red wine 9 parts, lemon juice 6 parts, pepper powder 2 parts, 18 parts, flour, 6 parts, ginger, long red pepper 2 parts, 2 parts, Chinese rose leaf, capital preserved vegetable 5 parts.
Facilitate a preparation method for powder, comprise the following steps:
1) by hair mung bean 40 parts of wash cleans, and first with boiling water 40 parts, hair mung bean scalded and within 3 minutes, add after cold water and 4 parts, yeast soak 12 hours again, filter and obtain solution A and 40 parts, hair mung bean after soaking, for subsequent use;
2) 40 parts, hair mung bean after being soaked by step 1) gained is put in grinder and is worn into soya-bean milk, is more fully mixed by the solution of step 1 gained, and depositing in temperature is leave standstill in the oxygen-free environment of 26 degree after 24 hours to filter acquisition starch and solution B, for subsequent use;
3) by step 2) the starch porphyrize powdered of gained, then take out 1/5th and add appropriate cold water and alum 2 parts of furnishing powder water, then powder water is poured in the vessel that boiling water is housed and fully stir into water gruel, more remaining starch is poured in vessel, fully mix and stir and make it become half flow regime, insert in powder funnel spoon immediately, namely semifluid gelatinized corn starch becomes wire to leak down by aperture, falls into boiling water pot, boils immediately and swims in the water surface, obtain vermicelli, for subsequent use;
4) vermicelli of step 3) gained are positioned over step 2) wash away the pigment on vermicelli surface in the solution B of gained, the baking box being then placed in 120 degree is dried, for subsequent use;
5) sirloin 30 parts of wash cleans are diced, for subsequent use;
6) tomato 7 parts, 13 parts, carrot, cabbage 13 parts, 13 parts, potato, onion 13 parts, collybia albuminosa 13 parts, bologna sausage 9 parts of wash cleans are removed the peel and diced, for subsequent use;
7) step 6 is put into cold water pot intense fire boiled, boil and to pull sirloin 30 parts after floating to blood end out and clean, for subsequent use;
8) 18 parts, flour is poured in the pot burning heat, fries to flour 18 parts of micro-Huangs with little fire, take out after cooling and add appropriate water flour furnishing scattered paste shape, for subsequent use;
9) sirloin 30 parts of step 7) gained, 6 parts, ginger, red wine 9 parts, 2 parts, Chinese rose leaf and appropriate clear water are poured into boil with high heat in pressure cooker after fire of larding speech with literary allusions boil 30 minutes, for subsequent use;
10) by green grass or young crops oil 5 parts pour in pot boil heat after add 7 parts, butter burn heat, step 6) and catsup 3 parts is poured into after butter dissolves completely, fry 5 minutes soon with high heat, then step 9), lemon juice 6 parts, pepper powder 2 parts, long red pepper 2 parts, white sugar 2 parts and salt 5 parts are simmered in water 10 minutes, then pour into step 8) do not stop to stir until again boiled in pot time close fiery sabot, for subsequent use;
11) pour capital preserved vegetable 5 parts into step 10), then filter and obtain soup juice and stock-cube, for subsequent use;
12) stock-cube of step 11) is placed in the baking box with 150 degree and dry, then put into aseptic packaging sealing and preserve, for subsequent use;
13) the soup juice of step 11) is carried out concentration, and be kept at temperature be 60 degree evaporate unnecessary moisture in environment and obtain condensed soup cream, then put into aseptic packaging sealing and preserve, for subsequent use;
14) step 4), step 12) are deposited in together with step 13) in high temperature sterilization packaging and after high temperature sterilizing device sterilization, deposit in shady and cool place after sealing.
The above, be only the specific embodiment of the present invention, but protection scope of the present invention is not limited thereto, and any change of expecting without creative work or replacement, all should be encompassed in protection scope of the present invention.
Claims (5)
1. one kind facilitates powder and preparation method thereof, it is characterized in that: the raw material comprising following parts by weight proportioning: hair mung bean 30-50 part, yeast 3-5 part, blue or green oily 4-6 part, alum 1-3 part, salt 3-6 part, sirloin 20-40 part, catsup 2-4 part, tomato 5-9 part, carrot 10-15 part, cabbage 10-15 part, potato 10-15 part, onion 10-15 part, collybia albuminosa 10-15 part, bologna sausage 8-10 part, butter 6-8 part, white sugar 1-3 part, red wine 8-10 part, lemon juice 5-7 part, pepper powder 1-3 part, flour 15-22 part, ginger 5-7 part, long red pepper 1-3 part, Chinese rose leaf 1-3 part, capital preserved vegetable 4-6 part.
2. one as claimed in claim 1 facilitates powder and preparation method thereof, it is characterized in that, comprise the raw material of following parts by weight proportioning: 30 parts, hair mung bean, 3 parts, yeast, blue or green oil 4 parts, 1 part, alum, salt 3 parts, sirloin 20 parts, catsup 2 parts, tomato 5 parts, 10 parts, carrot, cabbage 10 parts, 10 parts, potato, onion 10 parts, collybia albuminosa 10 parts, bologna sausage 8 parts, 6 parts, butter, white sugar 1 part, red wine 8 parts, lemon juice 5 parts, pepper powder 1 part, 15 parts, flour, 5 parts, ginger, long red pepper 1 part, 1 part, Chinese rose leaf, capital preserved vegetable 4 parts.
3. one as claimed in claim 1 facilitates powder and preparation method thereof, it is characterized in that: the raw material comprising following parts by weight proportioning: 50 parts, hair mung bean, 5 parts, yeast, blue or green oil 6 parts, 3 parts, alum, salt 6 parts, sirloin 40 parts, catsup 4 parts, tomato 9 parts, 15 parts, carrot, cabbage 15 parts, 15 parts, potato, onion 15 parts, collybia albuminosa 15 parts, bologna sausage 10 parts, 8 parts, butter, white sugar 3 parts, red wine 10 parts, lemon juice 7 parts, pepper powder 3 parts, 22 parts, flour, 7 parts, ginger, long red pepper 3 parts, 3 parts, Chinese rose leaf, capital preserved vegetable 6 parts.
4. one as claimed in claim 1 facilitates powder and preparation method thereof, it is characterized in that: the raw material comprising following parts by weight proportioning: 40 parts, hair mung bean, 4 parts, yeast, blue or green oil 5 parts, 2 parts, alum, salt 5 parts, sirloin 30 parts, catsup 3 parts, tomato 7 parts, 13 parts, carrot, cabbage 13 parts, 13 parts, potato, onion 13 parts, collybia albuminosa 13 parts, bologna sausage 9 parts, 7 parts, butter, white sugar 2 parts, red wine 9 parts, lemon juice 6 parts, pepper powder 2 parts, 18 parts, flour, 6 parts, ginger, long red pepper 2 parts, 2 parts, Chinese rose leaf, capital preserved vegetable 5 parts.
5. facilitate an its preparation method for powder, it is characterized in that: comprise the following steps:
1) by hair mung bean 30-50 part wash clean, and first hair mung bean 30-50 part scalding added after cold water and yeast 3-5 part soaks 12 hours for 3 minutes with boiling water again, filter and obtain solution A and the hair mung bean 30-50 part after soaking, for subsequent use;
2) the hair mung bean 30-50 part after being soaked by step 1) gained is put in grinder and is worn into soya-bean milk, is more fully mixed by the solution of step 1 gained, and depositing in temperature is leave standstill in the oxygen-free environment of 26 degree after 24 hours to filter acquisition starch and solution B, for subsequent use;
3) by step 2) the starch porphyrize powdered of gained, then take out 1/5th and add appropriate cold water and alum 1-3 part furnishing powder water, then powder water is poured in the vessel that boiling water is housed and fully stir into water gruel, more remaining starch is poured in vessel, fully mix and stir and make it become half flow regime, insert in powder funnel spoon immediately, namely semifluid gelatinized corn starch becomes wire to leak down by aperture, falls into boiling water pot, boils immediately and swims in the water surface, obtain vermicelli, for subsequent use;
4) vermicelli of step 3) gained are positioned over step 2) wash away the pigment on vermicelli surface in the solution B of gained, the baking box being then placed in 120 degree is dried, for subsequent use;
5) sirloin 20-40 part wash clean is diced, for subsequent use;
6) tomato 5-9 part, carrot 10-15 part, cabbage 10-15 part, potato 10-15 part, onion 10-15 part, collybia albuminosa 10-15 part, bologna sausage 8-10 part wash clean are removed the peel and diced, for subsequent use;
7) step 6 is put into cold water pot intense fire boiled, boil after floating to blood end and pull sirloin 20-40 part cleaning out, for subsequent use;
8) flour 15-22 part is poured in the pot burning heat, fries to the micro-Huang of flour 15-22 part with little fire, take out after cooling and add appropriate water flour furnishing scattered paste shape, for subsequent use;
9) sirloin 20-40 part of step 7) gained, ginger 5-7 part, red wine 8-10 part, Chinese rose leaf 1-3 part and appropriate clear water are poured into boil with high heat in pressure cooker after fire of larding speech with literary allusions boil 30 minutes, for subsequent use;
10) oily for green grass or young crops 4-6 part is poured in pot boil heat after add butter 6-8 part burn heat, step 6) and catsup 2-4 part is poured into after butter dissolves completely, fry 5 minutes soon with high heat, then step 9), lemon juice 5-7 part, pepper powder 1-3 part, long red pepper 1-3 part, white sugar 1-3 part and salt 3-6 part are simmered in water 10 minutes, then pour into step 8) do not stop to stir until again boiled in pot time close fiery sabot, for subsequent use;
11) pour capital preserved vegetable 4-6 part into step 10), then filter and obtain soup juice and stock-cube, for subsequent use;
12) stock-cube of step 11) is placed in the baking box with 150 degree and dry, then put into aseptic packaging sealing and preserve, for subsequent use;
13) the soup juice of step 11) is carried out concentration, and be kept at temperature be 60 degree evaporate unnecessary moisture in environment and obtain condensed soup cream, then put into aseptic packaging sealing and preserve, for subsequent use;
14) step 4), step 12) are deposited in together with step 13) in high temperature sterilization packaging and after high temperature sterilizing device sterilization, deposit in shady and cool place after sealing.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN105852057A (en) * | 2016-04-02 | 2016-08-17 | 朱增伟 | Processing method of bean jelly |
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| 斯波: "牛肉风味方便粉丝加工工艺及操作要点", 《中小企业科技》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105852057A (en) * | 2016-04-02 | 2016-08-17 | 朱增伟 | Processing method of bean jelly |
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