CN105661146A - Preparation method of seasoning of noodles with miscellaneous sauce - Google Patents
Preparation method of seasoning of noodles with miscellaneous sauce Download PDFInfo
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- CN105661146A CN105661146A CN201410650896.8A CN201410650896A CN105661146A CN 105661146 A CN105661146 A CN 105661146A CN 201410650896 A CN201410650896 A CN 201410650896A CN 105661146 A CN105661146 A CN 105661146A
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Abstract
The present invention provides a preparation method of a seasoning of noodles with miscellaneous sauce and the preparation method is as follows: 1) oil is heated to hot oil with a temperature of 120-130 DEG C, and shiitake mushroom, sweet sauce, hot pickled mustard tubers, edible salt, old gingers, white granulated sugar and black bean sauce are added into the hot oil to be stir-fried; and the oil is boiled continuously for 7-8 minutes using a low heat after the oil is boiled to prepare a first product; and 2) pepper, monosodium glutamate and edible spices are added into the first product, the mixture is stir-fried and stirred evenly, and the evenly-stirred mixture is taken out from a pot to prepare the seasoning of noodles with miscellaneous sauce. The obtained noodles with miscellaneous sauce are good in mouthfeel, and the miscellaneous sauce is mellow and natural in fragrance, and fresh and bright in color and luster. A natural flavor of the miscellaneous sauce can be kept for a long term at room temperature. The preparation method is simple, the product quality is high, the use is convenient, etc.
Description
Technical field
The present invention relates to food dressing technical field, the preparation method particularly relating to a kind of assorted beans face condiment.
Background technology
Bread is the staff of life, and the quality of diet is the major criterion of people's quality of the life height. Especially modern society, along with the progress of science, the living standard of people is greatly improved, and people are tireless for the pursuit of diet mouthfeel. But, due to the quickening of rhythm of life, while meeting the desire for good food, how to obtain cuisines easily and efficiently, be also the common objectives pursued of people.
Assorted beans face is Pekinese's one special local food originally, is developed to all over the world later. Mix with cooking noodle and assorted beans, by noodles and assorted beans mix homogeneously and edible time edible. It is the traditional properties food of a kind of deep tool characteristic, is loved by the people. But, its gastronomical process is more complicated, it is necessary to flavouring agent more, general family or restaurant are difficult to conveniently cook out taste orthodox school. Also there is multiple flavouring agent in the market, cooking process is directly added into this flavouring agent, therefore can reduce culinary art difficulty. But, existing flavouring agent Easy dosing, normally only include vegetable oil, sauce, Fructus Capsici, Sal etc., taste is dull, and trophism is poor, only the vinegar-pepper taste of dullness, saline taste; When being cooked as assorted beans face, noodles are not tasty, it is difficult to embody the natural fragrance of assorted beans itself. There is presently no and also there is while preparation has the better fresh effect of increasing higher nutritive value and health value, and the method for using method simple assorted beans face flavouring agent.
Summary of the invention
It is an object of the invention to provide a kind of assorted beans face condiment, its be mainly characterized by convenient and swift, paste flavor is mellow, color and luster is glossy, long times of aftertaste, five delicious perfume (or spice), make us enjoying endless aftertastes.
The present invention is achieved through the following technical solutions (when without specified otherwise, the present invention is all with parts by weight):
The preparation method of a kind of assorted beans face condiment, including following raw material: vegetable oil 30-32 part, Lentinus Edodes 13-15 part, protein meat 10-12 part, sweet beans 12-14 part, edible salt 7-9 part, old ginger 4-6 part, hot pickled mustard tube 3-5 part, black bean sauce 2-4 part, white sugar 3-5 part, Fructus Piperis 0.3-0.5 part, flavorant 0.1-0.2 part, monosodium glutamate 2.7-4.9 part; Undertaken by following operating procedure: 1) vegetable oil is heated into the deep fat of 120-130 DEG C (be preferably 125 DEG C), in described deep fat, add Lentinus Edodes, sweet beans, hot pickled mustard tube, edible salt, old ginger, white sugar, black bean sauce, stir-fry;Turn down fire constantly boiling after making oil boiling 7-8 minute, prepare first part of product; 2) in first part of product, add protein meat, Fructus Piperis, monosodium glutamate, flavorant, stir-fry, stir, off the pot, prepare assorted beans face condiment. Admix in the noodles boiled.
Boiling time: first part of accumulative boiling time of product is 7-8 minute; Need uniform, dispersion (group's of having avoided material) in order to add when adding other raw materials after boiling, under suitable oil temperature, make the stratified release of various fragrance. Described every pot fried after must remove rapidly the residue in clean pot, just can carry out next pot of parch, if the Ba Bixu water that occurs being burned uses after again cleaning
Above-mentioned assorted beans face condiment is preferably made up of vegetable oil 31 parts, 14 parts of Lentinus Edodes, protein meat 11 parts, 13 parts of sweet beans, edible salt 8 parts, old ginger 5 parts, 4 parts of hot pickled mustard tube, black bean sauce 3 parts, white sugar 4 parts, 0.4 part of Fructus Piperis, flavorant 0.1 part, monosodium glutamate 3.8 parts. Described protein meat is preferably protein-rich soy meat.
The present invention makes give off a strong fragrance nature, bright of assorted beans tempting, and can keep the natural flavor of assorted beans at normal temperatures for a long time, has the advantage that preparation method is simple, easy to use. Noodles can be made deeply to accumulate the natural fragrance of assorted beans, the five tastes overflow, left a lingering fragrance in one's mouth, tasty deeply.
In order to improve the delicate flavour of product further, and so as to have multi-level fragrance, it is preferred that described monosodium glutamate is the fresh essence composition of height of the chicken essence of 2-4 part, 0.7-0.9 part; Described chicken essence is by sodium glutamate 37-39%, edible salt 30-32%, white sugar 11-13%, Carnis Gallus domesticus powder 7-9%, starch 4-6%, maltodextrin 1-3%, 5 '-disodium 5'-ribonucleotide 0.8-1.3%, flavorant 1-3%, Fructus Piperis 0.4-0.6% group; Described Gao Xianjing is made up of sodium glutamate 93-95%, 5 '-disodium 5'-ribonucleotide 3-5%, disodium succinate 1-3%. Preferably, described Gao Xianjing by sodium glutamate be 94%, 5 '-disodium 5'-ribonucleotide 4%, disodium succinate 2% form; Chicken essence is made up of sodium glutamate 38%, edible salt 31%, white sugar 12%, Carnis Gallus domesticus powder 8%, starch 5.5%, maltodextrin 2%, 5 '-disodium 5'-ribonucleotide 1%, flavorant 2%, Fructus Piperis 0.5%. Synergism between each composition, not only has and makes flavouring agent have strong naturally fresh fragrance, and existence that can be more stable under the high oil temperature when the cooking.
When making assorted beans face, above-mentioned condiment has a suitableeest interpolation scope can play the flavor effect of optimum, and in use, above-mentioned condiment accounts for the 12-15% of assorted beans face total amount. Within the scope of this, noodle color perfume (or spice) vivid, fresh is tasty and refreshing, moderately salted and has assorted beans nature fragrance.
Beneficial effect
1. the assorted beans face mouthfeel that the present invention obtains is good, the nature that gives off a strong fragrance of assorted beans, bright, and can keep the natural flavor of assorted beans at normal temperatures for a long time, has the advantages such as preparation method is simple, end product quality is high, easy to use.
2. the assorted beans face noodles chewy that the present invention obtains, with the strong naturally fresh perfume (or spice) of assorted beans, tasty deeply natural.
3. system of the present invention product meet clear soup flavoring agent clear soup flavoring agent Q/ZJJ0006S-2013 standard.
4. the present invention is not when increasing or even reducing addition in food, improves the fresh effect of increasing of monosodium glutamate, safety and Health more, and decreases production cost and use cost; Further, containing abundant nutritional labeling, not only it is of high nutritive value, and mouthfeel is more delicious and with original natural fragrance, makes food better to eat.And when carrying out the culinary art of assorted beans face, under the high temperature of deep fat, monosodium glutamate degradation rate is low.
Detailed description of the invention
The explanation of above example is only intended to help to understand method and the core concept thereof of the present invention. It should be pointed out that, for those skilled in the art, under the premise without departing from the principles of the invention, it is also possible to the present invention carries out some improvement and modification, these improve and modify in the protection domain also falling into the claims in the present invention.
Embodiment 1
The preparation method of a kind of assorted beans face condiment, is prepared by raw material composition: vegetable oil 30 parts, 13 parts of Lentinus Edodes, protein meat 10 parts, 12 parts of sweet beans, edible salt 7 parts, old ginger 4 parts, 3 parts of hot pickled mustard tube, black bean sauce 2 parts, white sugar 3 parts, 0.3 part of Fructus Piperis, flavorant 0.1 part, monosodium glutamate 2.7 parts; Described monosodium glutamate is the chicken essence of 2 parts, the fresh essence composition of the height of 0.7 part; Described chicken essence is by being made up of (being put into by described chicken essence under 150-180 DEG C of high temperature, decompose 6% after 30s) sodium glutamate 37%, edible salt 30%, white sugar 11%, Carnis Gallus domesticus powder 9%, starch 6%, maltodextrin 3%, 5 '-disodium 5'-ribonucleotide 0.8%, flavorant 1.8%, Fructus Piperis 0.4%; Described Gao Xianjing is made up of sodium glutamate 93%, 5 '-disodium 5'-ribonucleotide 5%, disodium succinate 2%.
Making step: oil is heated into the deep fat of 130 DEG C, adds Lentinus Edodes, sweet beans, hot pickled mustard tube, edible salt, old ginger, white sugar, black bean sauce in described deep fat, stir-fries; Turn down fire constantly boiling after making oil boiling 8 minutes, add protein meat, Fructus Piperis, monosodium glutamate, flavorant, stir-fry, stir, off the pot, the of the present invention assorted beans face condiment of system. After the condiment obtained is placed normal temperature condition lower 1 month, taking out and admix in the noodles boiled, described condiment accounts for the 15% of assorted beans face total amount.
The fragrance in assorted beans face of preparation, delicate flavour and mouthfeel are marked by random investigation 50 people: extremely enjoying a lot to be 5 points, like being 4 points, be generally 3 points, not liking is 2 points, and extremely not liking is 1 point. Fragrance average is 4.8 points, delicate flavour average 4.8 points, mouthfeel average 4.7 points.
Embodiment 2
The preparation method of a kind of assorted beans face condiment, is made up of vegetable oil 31 parts, 14 parts of Lentinus Edodes, protein meat 11 parts, 13 parts of sweet beans, edible salt 8 parts, old ginger 5 parts, 4 parts of hot pickled mustard tube, black bean sauce 3 parts, white sugar 4 parts, 0.4 part of Fructus Piperis, flavorant 0.1 part, monosodium glutamate 3.8 parts. Described monosodium glutamate is the chicken essence of 3 parts, the fresh essence composition of the height of 0.8 part; Described Gao Xianjing by sodium glutamate be 94%, 5 '-disodium 5'-ribonucleotide 4%, disodium succinate 2% form; Chicken essence is formed (being put into by described chicken essence under 150-180 DEG C of high temperature, decompose 5% by weight after 30s) by sodium glutamate 38%, edible salt 31%, white sugar 12%, Carnis Gallus domesticus powder 8%, starch 5.5%, maltodextrin 2%, 5 '-disodium 5'-ribonucleotide 1%, flavorant 2%, Fructus Piperis 0.5%.
Preparation process: oil is heated into the deep fat of 125 DEG C, adds Lentinus Edodes, sweet beans, hot pickled mustard tube, edible salt, old ginger, white sugar, black bean sauce in described deep fat, stir-fries; Turn down fire constantly boiling after making oil boiling 8 minutes, add protein meat, Fructus Piperis, monosodium glutamate, flavorant, stir-fry, stir, off the pot, the of the present invention assorted beans face condiment of system. After the condiment obtained is placed normal temperature condition lower 1 month, taking out and admix in the noodles boiled, described condiment accounts for the 13% of assorted beans face total amount.
The fragrance in assorted beans face of preparation, delicate flavour and mouthfeel are marked by random investigation 50 people: extremely enjoying a lot to be 5 points, like being 4 points, be generally 3 points, not liking is 2 points, and extremely not liking is 1 point. Fragrance average is 4.8 points, delicate flavour average 4.9 points, mouthfeel average 4.8 points.
Embodiment 3
The preparation method of a kind of assorted beans face condiment, is prepared by raw material composition: vegetable oil 32 parts, 15 parts of Lentinus Edodes, protein meat 12 parts, 14 parts of sweet beans, edible salt 9 parts, old ginger 6 parts, 5 parts of hot pickled mustard tube, black bean sauce 4 parts, white sugar 5 parts, 0.5 part of Fructus Piperis, flavorant 0.2 part, monosodium glutamate 4.9 parts; Described monosodium glutamate is the chicken essence of 4 parts, the fresh essence composition of the height of 0.9 part; Described Gao Xianjing is that sodium glutamate 95%, 5 '-disodium 5'-ribonucleotide 3%, disodium succinate 2% form (being put into by described chicken essence under 150-180 DEG C of high temperature, decompose 7% after 30s); Described Gao Xianxiang is made up of sodium glutamate 39%, edible salt 32%, white sugar 13%, Carnis Gallus domesticus powder 7%, starch 4%, maltodextrin 1%, 5 '-disodium 5'-ribonucleotide 1.3%, flavorant 2.1%, Fructus Piperis 0.6%. Admixing in the noodles boiled, described condiment accounts for the 9% of assorted beans face total amount.
Preparation process: oil is heated into the deep fat of 120 DEG C, adds Lentinus Edodes, sweet beans, hot pickled mustard tube, edible salt, old ginger, white sugar, black bean sauce in described deep fat, stir-fries; Turn down fire constantly boiling after making oil boiling 7 minutes, add protein meat, Fructus Piperis, monosodium glutamate, flavorant, stir-fry, stir, off the pot, the of the present invention assorted beans face condiment of system. After the condiment obtained is placed normal temperature condition lower 1 month, taking out and admix in the noodles boiled, described condiment accounts for the 12% of assorted beans face total amount.
The fragrance in assorted beans face of preparation, delicate flavour and mouthfeel are marked by random investigation 50 people: extremely enjoying a lot to be 5 points, like being 4 points, be generally 3 points, not liking is 2 points, and extremely not liking is 1 point. Fragrance average is 4.7 points, delicate flavour average 4.7 points, mouthfeel average 4.8 points.
Claims (5)
1. the preparation method of an assorted beans face condiment, it is characterised in that: include following raw material: vegetable oil 30-32 part, Lentinus Edodes 13-15 part, protein meat 10-12 part, sweet beans 12-14 part, edible salt 7-9 part, old ginger 4-6 part, hot pickled mustard tube 3-5 part, black bean sauce 2-4 part, white sugar 3-5 part, Fructus Piperis 0.3-0.5 part, flavorant 0.1-0.2 part, monosodium glutamate 2.7-4.9 part; Described preparation method is undertaken by following operating procedure: oil 1) is heated into the deep fat of 120-130 DEG C, adds Lentinus Edodes, sweet beans, hot pickled mustard tube, edible salt, old ginger, white sugar, black bean sauce, stir-fry in described deep fat; Turn down fire constantly boiling after making oil boiling 7-8 minute, prepare first part of product; 2) in first part of product, add protein meat, Fructus Piperis, monosodium glutamate, flavorant, stir-fry, stir, off the pot, prepare assorted beans face condiment.
2. the preparation method of assorted beans face as claimed in claim 1 condiment, is made up of vegetable oil 31 parts, 14 parts of Lentinus Edodes, protein meat 11 parts, 13 parts of sweet beans, edible salt 8 parts, old ginger 5 parts, 4 parts of hot pickled mustard tube, black bean sauce 3 parts, white sugar 4 parts, 0.4 part of Fructus Piperis, flavorant 0.1 part, monosodium glutamate 3.8 parts.
3. the preparation method of assorted beans face as claimed in claim 1 or 2 condiment, described monosodium glutamate is the fresh essence composition of height of the chicken essence of 2-4 part, 0.7-0.9 part; Described chicken essence is by sodium glutamate 37-39%, edible salt 30-32%, white sugar 11-13%, Carnis Gallus domesticus powder 7-9%, starch 4-6%, maltodextrin 1-3%, 5 '-disodium 5'-ribonucleotide 0.8-1.3%, flavorant 1-3%, Fructus Piperis 0.4-0.6% group;Described Gao Xianjing is made up of sodium glutamate 93-95%, 5 '-disodium 5'-ribonucleotide 3-5%, disodium succinate 1-3%.
4. the preparation method of assorted beans face as claimed in claim 3 condiment, described Gao Xianjing by sodium glutamate be 94%, 5 '-disodium 5'-ribonucleotide 4%, disodium succinate 2% form; Chicken essence is made up of sodium glutamate 38%, edible salt 31%, white sugar 12%, Carnis Gallus domesticus powder 8%, starch 5.5%, maltodextrin 2%, 5 '-disodium 5'-ribonucleotide 1%, flavorant 2%, Fructus Piperis 0.5%.
5. the preparation method of the assorted beans face condiment as described in as arbitrary in claim 1-4, described condiment accounts for the 12-15% of assorted beans face total amount.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201410650896.8A CN105661146A (en) | 2014-11-17 | 2014-11-17 | Preparation method of seasoning of noodles with miscellaneous sauce |
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Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101695359A (en) * | 2009-11-03 | 2010-04-21 | 陕西穆堂香调味食品有限公司 | Chicken essence and manufacturing method thereof |
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Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101695359A (en) * | 2009-11-03 | 2010-04-21 | 陕西穆堂香调味食品有限公司 | Chicken essence and manufacturing method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 龚伟824: "杂酱面佐料", 《百度文库》 * |
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Application publication date: 20160615 |