CN105661152A - Preparation method of seasoning of sour and hot noodles - Google Patents
Preparation method of seasoning of sour and hot noodles Download PDFInfo
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- CN105661152A CN105661152A CN201410651077.5A CN201410651077A CN105661152A CN 105661152 A CN105661152 A CN 105661152A CN 201410651077 A CN201410651077 A CN 201410651077A CN 105661152 A CN105661152 A CN 105661152A
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Abstract
The present invention provides a preparation method of seasoning of sour and hot noodles. The preparation method is conducted according to the following operation steps: 1) oil is heated to hot oil with a temperature of 120-130 DEG C, and bean sprouts, edible salt, old gingers, white granulated sugar, fermented soya bean sauce and garlic are added into the hot oil to be stir-fried; and the oil is boiled continuously for 4 minutes using a low heat after the oil is boiled to prepare a first product; and 2) chilies, edible vinegar, peanuts, Chinese prickly ash and edible spices are added into the first product, the mixture is stir-fried until the mixture is boiled, fire is turned off, even stirring is conducted, and the evenly-stirred mixture is taken out from a pot to prepare the seasoning of the sour and hot noodles. The obtained sour and hot noodles are good in mouthfeel, mellow and natural in sour and hot fragrance, and fresh and bright in color and luster. A natural sour and hot flavor 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 Hot and sour noodles 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.
Hot and sour noodles is the traditional properties food of a kind of deep tool Chongqing Sichuan 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 Hot and sour noodles, noodles are not tasty, it is difficult to embody the natural fragrance of raw material 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 the simple Hot and sour noodles flavouring agent of using method.
Summary of the invention
A kind of method that it is an object of the invention to provide Hot and sour noodles condiment, convenient and swift, products obtained therefrom acid is felt well fresh perfume (or spice), 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 preparation method of Hot and sour noodles condiment, including following raw material: vegetable oil 24-26 part, edible salt 11-13 part, vinegar 12-14 part, Bulbus Allii 9-11 part, Fructus Capsici 6-8 part, Semen arachidis hypogaeae 4-6 part, old ginger 4-6 part, bud vegetable 4-6 part, black bean sauce 2-4 part, white sugar 1-3 part, Pericarpium Zanthoxyli 0.3-0.5 part, flavorant 0.1-0.2 part, monosodium glutamate 2.4-4.6 part; Described preparation method is undertaken by following operating procedure: oil 1) is heated into the deep fat of 120-130 DEG C (being preferably 125 DEG C), adds bud vegetable, edible salt, old ginger, white sugar, black bean sauce, Bulbus Allii, stir-fry in described deep fat; Turn down fire constantly boiling after making oil boiling 4 minutes, prepare first part of product;2) in first part of product, add Fructus Capsici, vinegar, Semen arachidis hypogaeae, Pericarpium Zanthoxyli, flavorant, close fire after the boiling that stir-fries, stir, off the pot, prepare Hot and sour noodles condiment. Admix in the noodles boiled.
Boiling time: first part of accumulative boiling time of product is 4 minutes; 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 Hot and sour noodles condiment is preferably made up of following raw material: vegetable oil 25 parts, edible salt 12 parts, vinegar 13 parts, 10 parts of Bulbus Allii, 7 parts of Fructus Capsici, Semen arachidis hypogaeae 5 parts, old ginger 5 parts, bud vegetable 5 parts, black bean sauce 3 parts, white sugar 2 parts, 0.4 part of Pericarpium Zanthoxyli, flavorant 0.1 part, monosodium glutamate 3.5 parts.
Give off a strong fragrance nature, bright of the present invention is tempting, and can keep the natural flavor of each raw material 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 vinegar-pepper naturally fresh perfume (or spice), vinegar-pepper tasty and refreshing, tasty long.
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 chicken essence composition of Gao Xianjing, 0.4-0.6 part of 2-4 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 Hot and sour noodles, above-mentioned condiment has a suitableeest interpolation scope can play the flavor effect of optimum, and in use, above-mentioned condiment accounts for the 8-10% of Hot and sour noodles total amount. Within the scope of this, noodle color perfume (or spice) vivid, fresh is tasty and refreshing, moderately salted and has the natural sour, peperry and incense of raw material.
Beneficial effect
1. the present invention obtains the Hot and sour noodles mouthfeel nature that gives off a strong fragrance good, vinegar-pepper, bright, and vinegar-pepper natural flavor can be kept at normal temperatures for a long time, there is the advantages such as preparation method is simple, end product quality is high, easy to use.
2. the Hot and sour noodles noodles chewy that the present invention obtains, with strong vinegar-pepper naturally fresh perfume (or spice), tasty deeply natural.
3. system of the present invention product meet tingle and hot flavorings DB50/T327-2009 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 Hot and sour noodles culinary art, 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 preparation method of Hot and sour noodles condiment, it is prepared by raw material composition: vegetable oil 24 parts, edible salt 11 parts, vinegar 12 parts, 9 parts of Bulbus Allii, 6 parts of Fructus Capsici, Semen arachidis hypogaeae 4 parts, old ginger 4 parts, bud vegetable 4 parts, black bean sauce 2 parts, white sugar 1 part, 0.3 part of Pericarpium Zanthoxyli, flavorant 0.1 part, monosodium glutamate 2.4 parts; Described monosodium glutamate be 2 parts Gao Xianjing, 0.4 part chicken essence composition; 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: 1) oil is heated into the deep fat of 120 DEG C, in described deep fat, add bud vegetable, edible salt, old ginger, white sugar, black bean sauce, Bulbus Allii, stir-fry; Turn down fire constantly boiling after making oil boiling 4 minutes, prepare first part of product;
2) in first part of product, add Fructus Capsici, vinegar, Semen arachidis hypogaeae, Pericarpium Zanthoxyli, spice, close fire after the boiling that stir-fries, stir, off the pot, prepare Hot and sour noodles condiment. 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 10% of Hot and sour noodles total amount.
The fragrance of Hot and sour noodles 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.
Embodiment 2
A kind of preparation method of Hot and sour noodles condiment, it is made up of following raw material: vegetable oil 25 parts, edible salt 12 parts, vinegar 13 parts, 10 parts of Bulbus Allii, 7 parts of Fructus Capsici, Semen arachidis hypogaeae 5 parts, old ginger 5 parts, bud vegetable 5 parts, black bean sauce 3 parts, white sugar 2 parts, 0.4 part of Pericarpium Zanthoxyli, flavorant 0.1 part, monosodium glutamate 3.5 parts; Described monosodium glutamate be 3 parts Gao Xianjing, 0.5 part chicken essence composition; Described monosodium glutamate be 3 parts Gao Xianjing, 0.5 part chicken essence composition; 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: 1) oil is heated into the deep fat of 125 DEG C, in described deep fat, add bud vegetable, edible salt, old ginger, white sugar, black bean sauce, Bulbus Allii, stir-fry; Turn down fire constantly boiling after making oil boiling 4 minutes, prepare first part of product;
2) in first part of product, add Fructus Capsici, vinegar, Semen arachidis hypogaeae, Pericarpium Zanthoxyli, spice, close fire after the boiling that stir-fries, stir, off the pot, prepare Hot and sour noodles condiment. 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 Hot and sour noodles total amount.
The fragrance of Hot and sour noodles 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 4.9 points, delicate flavour average 4.9 points, mouthfeel average 4.8 points.
Embodiment 3
A kind of preparation method of Hot and sour noodles condiment, it is prepared by raw material composition: vegetable oil 24-26 part, edible salt 11-13 part, vinegar 14 parts, 11 parts of Bulbus Allii, 8 parts of Fructus Capsici, Semen arachidis hypogaeae 6 parts, old ginger 6 parts, bud vegetable 6 parts, black bean sauce 4 parts, white sugar 3 parts, 0.5 part of Pericarpium Zanthoxyli, flavorant 0.2 part, monosodium glutamate 4.6 parts; Described monosodium glutamate be 4 parts Gao Xianjing, 0.6 part chicken essence composition; 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 8% of Hot and sour noodles total amount.
Preparation process: 1) oil is heated into the deep fat of 130 DEG C, in described deep fat, add bud vegetable, edible salt, old ginger, white sugar, black bean sauce, Bulbus Allii, stir-fry; Turn down fire constantly boiling after making oil boiling 4 minutes, prepare first part of product; 2) in first part of product, add Fructus Capsici, vinegar, Semen arachidis hypogaeae, Pericarpium Zanthoxyli, spice, close fire after the boiling that stir-fries, stir, off the pot, prepare Hot and sour noodles condiment. Admix in the noodles boiled.
The fragrance of Hot and sour noodles 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 4.8 points, mouthfeel average 4.6 points.
Claims (5)
1. the preparation method of a Hot and sour noodles condiment, it is characterized in that: include following raw material: vegetable oil 24-26 part, edible salt 11-13 part, vinegar 12-14 part, Bulbus Allii 9-11 part, Fructus Capsici 6-8 part, Semen arachidis hypogaeae 4-6 part, old ginger 4-6 part, bud vegetable 4-6 part, black bean sauce 2-4 part, white sugar 1-3 part, Pericarpium Zanthoxyli 0.3-0.5 part, flavorant 0.1-0.2 part, monosodium glutamate 2.4-4.6 part; Described preparation method is undertaken by following operating procedure: oil 1) is heated into the deep fat of 120-130 DEG C, adds bud vegetable, edible salt, old ginger, white sugar, black bean sauce, Bulbus Allii, stir-fry in described deep fat; Turn down fire constantly boiling after making oil boiling 4 minutes, prepare first part of product; 2) in first part of product, add Fructus Capsici, vinegar, Semen arachidis hypogaeae, Pericarpium Zanthoxyli, flavorant, close fire after the boiling that stir-fries, stir, off the pot, prepare Hot and sour noodles condiment.
2. the preparation method of Hot and sour noodles condiment as claimed in claim 1, it is made up of following raw material: vegetable oil 25 parts, edible salt 12 parts, vinegar 13 parts, 10 parts of Bulbus Allii, 7 parts of Fructus Capsici, Semen arachidis hypogaeae 5 parts, old ginger 5 parts, bud vegetable 5 parts, black bean sauce 3 parts, white sugar 2 parts, 0.4 part of Pericarpium Zanthoxyli, flavorant 0.1 part, monosodium glutamate 3.5 parts.
3. the preparation method of Hot and sour noodles condiment as claimed in claim 1 or 2, 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. the preparation method of Hot and sour noodles condiment as claimed in claim 3, 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 Hot and sour noodles condiment as described in as arbitrary in claim 1-4, described condiment accounts for the 8-10% of Hot and sour noodles total amount.
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| CN201410651077.5A CN105661152A (en) | 2014-11-17 | 2014-11-17 | Preparation method of seasoning of sour and hot noodles |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106690261A (en) * | 2016-12-23 | 2017-05-24 | 四川锦膳食品有限公司 | Processing method of burning noodle sauce |
| CN112293713A (en) * | 2020-11-09 | 2021-02-02 | 史瑞雪 | Sour and hot flavor instant noodle seasoning, seasoning packet and preparation method |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101336683A (en) * | 2008-08-07 | 2009-01-07 | 郝青林 | Dandan instant noodle |
| 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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2014
- 2014-11-17 CN CN201410651077.5A patent/CN105661152A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101336683A (en) * | 2008-08-07 | 2009-01-07 | 郝青林 | Dandan instant noodle |
| 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 |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106690261A (en) * | 2016-12-23 | 2017-05-24 | 四川锦膳食品有限公司 | Processing method of burning noodle sauce |
| CN112293713A (en) * | 2020-11-09 | 2021-02-02 | 史瑞雪 | Sour and hot flavor instant noodle seasoning, seasoning packet and preparation method |
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Application publication date: 20160615 |