CN105661150A - Seasoning of noodles with pickled Chinese cabbages - Google Patents
Seasoning of noodles with pickled Chinese cabbages Download PDFInfo
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- CN105661150A CN105661150A CN201410651066.7A CN201410651066A CN105661150A CN 105661150 A CN105661150 A CN 105661150A CN 201410651066 A CN201410651066 A CN 201410651066A CN 105661150 A CN105661150 A CN 105661150A
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Abstract
The present invention provides a seasoning of noodles with pickled Chinese cabbages and the seasoning comprises the following raw materials: 50-52 parts of pickled Chinese cabbages, 22-24 parts of vegetable oil, 8-10 parts of pickled peppers, 5-7 parts of edible salt, 4-6 parts of old gingers, 4.5-6.8 parts of monosodium glutamate and 0.1-0.2 part of edible spices. The obtained noodles with the pickled Chinese cabbages are good in mouthfeel, mellow and natural in pickled Chinese cabbage fragrance, and verdant, fresh and bright in color and luster. A natural flavor of the pickled Chinese cabbages 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, particularly relate to a kind of sauerkraut 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.
Sauerkraut is the traditional properties food of a kind of deep tool characteristic, and sauerkraut face is loved by the people especially. 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 sauerkraut face, noodles are not tasty, it is difficult to embody the natural fragrance of sauerkraut itself. There is presently no and also there is while there is the better fresh effect of increasing higher nutritive value and health value, and using method simple sauerkraut face flavouring agent.
Summary of the invention
It is an object of the invention to provide a kind of sauerkraut face condiment, it is mainly characterized by refreshing fresh perfume (or spice) convenient and swift, sour, makes 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):
A kind of sauerkraut face condiment, including following raw material: sauerkraut 50-52 part, vegetable oil 22-24 part, bubble green pepper 8-10 part, edible salt 5-7 part, old ginger 4-6 part, monosodium glutamate 4.5-6.8 part, flavorant 0.1-0.2 part. Preferably, it is made up of 51 parts of sauerkraut, vegetable oil 23 parts, bubble green pepper 9 parts, edible salt 6 parts, old ginger 5 parts, monosodium glutamate 5-6 part, flavorant 0.1 part.
The present invention makes give off a strong fragrance nature, color and luster of sauerkraut clearly tempting, and can keep the natural flavor of sauerkraut 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 acid naturally of sauerkraut fragrant, vinegar-pepper tasty and refreshing, 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 4-6 part, 0.5-0.8 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 sauerkraut 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 9-12% of sauerkraut face total amount. Within the scope of this, noodle color clearly perfume (or spice) vivid, fresh is tasty and refreshing, moderately salted and has sauerkraut nature fragrance.
The preparation method of above-mentioned sauerkraut face condiment, is undertaken by following operating procedure:
1) vegetable oil is heated into the deep fat of 120-130 DEG C (being preferably 125 DEG C), in described deep fat, adds edible salt, old ginger, bubble green pepper, sauerkraut, stir-fry; Open little fire constantly boiling after making oil boiling 4-5 minute, prepare first part of product;
2) in first part of product, add monosodium glutamate, flavorant, stir-fry, stir, off the pot, prepare sauerkraut face condiment. Admix in the noodles boiled.
Boiling time: first part of accumulative boiling time of product is 4-5 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
Beneficial effect
1. the sauerkraut face mouthfeel that the present invention obtains is good, sauerkraut gives off a strong fragrance nature, color and luster is verdant vivid, and can keep the natural flavor of sauerkraut 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 sauerkraut face noodles chewy that the present invention obtains, with the naturally fresh perfume (or spice) of strong sauerkraut, tasty deeply natural.
3. system of the present invention product meet 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 sauerkraut 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
A kind of sauerkraut face condiment, it is prepared by raw material composition: 50 parts of sauerkraut, vegetable oil 22 parts, bubble green pepper 8 parts, edible salt 5 parts, old ginger 4 parts, monosodium glutamate 4.5 parts, flavorant 0.1 part, monosodium glutamate is made up of 4 portions of chicken essences, 0.5 part high fresh essence, 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%.
Preparation process: oil is heated into the deep fat of 125 DEG C, adds Semen Sojae Preparatum, edible salt, old ginger, white sugar, black bean sauce in described deep fat, stir-fries; Open little fire constantly boiling after making oil boiling 5 minutes, add protein meat, Fructus Capsici, Pericarpium Zanthoxyli, chicken essence, Gao Xianjing, spice, flavorant, stir-fry, stir, off the pot, the sauerkraut face of the present invention 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 sauerkraut face total amount.
The fragrance in sauerkraut 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 4.85 points, mouthfeel average 4.8 points.
Embodiment 2
A kind of sauerkraut face condiment, is made up of 51 parts of sauerkraut, vegetable oil 23 parts, bubble green pepper 9 parts, edible salt 6 parts, old ginger 5 parts, monosodium glutamate 5.6 parts, flavorant 0.1 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 Semen Sojae Preparatum, edible salt, old ginger, white sugar, black bean sauce in described deep fat, stir-fries; Open little fire constantly boiling after making oil boiling 5 minutes, add protein meat, Fructus Capsici, Pericarpium Zanthoxyli, chicken essence, Gao Xianjing, spice, flavorant, stir-fry, stir, off the pot, the sauerkraut face of the present invention 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 11% of sauerkraut face total amount.
The fragrance in sauerkraut 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
A kind of sauerkraut face condiment, including following raw material: 52 parts of sauerkraut, vegetable oil 24 parts, bubble green pepper 10 parts, edible salt 7 parts, old ginger 6 parts, monosodium glutamate 6.8 parts, flavorant 0.2 part; Monosodium glutamate is made up of 6 portions of chicken essences, 0.8 part high fresh essence, and 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%. 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 9% of sauerkraut face total amount.
Preparation process: oil is heated into the deep fat of 125 DEG C, adds Semen Sojae Preparatum, edible salt, old ginger, white sugar, black bean sauce in described deep fat, stir-fries; Open little fire constantly boiling after making oil boiling 5 minutes, add protein meat, Fructus Capsici, Pericarpium Zanthoxyli, chicken essence, Gao Xianjing, spice, flavorant, stir-fry, stir, off the pot, the sauerkraut face of the present invention condiment of system.Admix in the noodles boiled.
The fragrance in sauerkraut 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 4.6 points, delicate flavour average 4.8 points, mouthfeel average 4.7 points.
Claims (5)
1. a sauerkraut face condiment, it is characterised in that: include following raw material: sauerkraut 50-52 part, vegetable oil 22-24 part, bubble green pepper 8-10 part, edible salt 5-7 part, old ginger 4-6 part, monosodium glutamate 4.5-6.8 part, flavorant 0.1-0.2 part.
2. sauerkraut face as claimed in claim 1 condiment, is made up of 51 parts of sauerkraut, vegetable oil 23 parts, bubble green pepper 9 parts, edible salt 6 parts, old ginger 5 parts, monosodium glutamate 5-6 part, flavorant 0.1 part.
3. sauerkraut face as claimed in claim 1 or 2 condiment, described monosodium glutamate is the fresh essence composition of height of the chicken essence of 4-6 part, 0.5-0.8 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. sauerkraut 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 sauerkraut face condiment as described in as arbitrary in claim 1-4, described condiment accounts for the 9-12% of sauerkraut face total amount.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410651066.7A CN105661150A (en) | 2014-11-17 | 2014-11-17 | Seasoning of noodles with pickled Chinese cabbages |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201410651066.7A CN105661150A (en) | 2014-11-17 | 2014-11-17 | Seasoning of noodles with pickled Chinese cabbages |
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| CN105661150A true CN105661150A (en) | 2016-06-15 |
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| CN201410651066.7A Pending CN105661150A (en) | 2014-11-17 | 2014-11-17 | Seasoning of noodles with pickled Chinese cabbages |
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Citations (2)
| 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 |
| CN103202448A (en) * | 2013-05-08 | 2013-07-17 | 统一企业(中国)投资有限公司昆山研究开发中心 | Convenient preparation method of fermented pickled Chinese cabbage |
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2014
- 2014-11-17 CN CN201410651066.7A patent/CN105661150A/en active Pending
Patent Citations (2)
| 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 |
| CN103202448A (en) * | 2013-05-08 | 2013-07-17 | 统一企业(中国)投资有限公司昆山研究开发中心 | Convenient preparation method of fermented pickled Chinese cabbage |
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Application publication date: 20160615 |
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