CN105852023A - Method for making hot and sour rice noodle condiments and meat sauce soup - Google Patents
Method for making hot and sour rice noodle condiments and meat sauce soup Download PDFInfo
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- CN105852023A CN105852023A CN201610289119.4A CN201610289119A CN105852023A CN 105852023 A CN105852023 A CN 105852023A CN 201610289119 A CN201610289119 A CN 201610289119A CN 105852023 A CN105852023 A CN 105852023A
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Abstract
Provided is a method for making hot and sour rice noodle condiments. The method comprises the following steps that the condiment A is made, wherein equivalent tsaoko amomum fruits, pepper, anise and cloves are taken, blend oil with the total amount larger than that of the accessories is added, the accessories and the blend oil are placed in a container and soaked for 24 hours or above, and the condiment A is made; the condiment B is made, wherein equivalent fresh ginger, garlic and onions are taken, blend oil with the total amount larger than that of the accessories is added, the mixture is decocted with soft fire, the decoction time ranges from 5 hours to 10 hours, and the condiment B is made; the condiment C is made, wherein, equivalent dried peppers, anise, pepper and sesame are taken, blend oil with the total amount larger than that of the accessories is added, the mixture is decocted with soft fire, the decoction time ranges from 5 hours to 10 hours, and the condiment C is made; the made condiment A, condiment B and condiment C are mixed together, equivalent pepper powder, garlic water, sugar water, vinegar and soybean sauce are added, and the mixture is stirred to be uniform for use. The condiments taste pungent, spicy, delicious, fragrant, scour, oily but not greasy.
Description
Technical field
The present invention relates to the dispensing of Hot and Sour Rice Noodles, be specifically related to make Hot and Sour Rice Noodles bed material and meat pulp soup
Method.
Background technology
In the prior art, the major ingredient powder sweet potato vermicelli of Hot and Sour Rice Noodles is rich in carbohydrate, albumen
Matter, dietary fiber, nicotinic acid, calcium, magnesium, ferrum, potassium, phosphorus, sodium multiple element, consumed deeply
Person likes, but, the dispensing that the bed material of existing making Hot and Sour Rice Noodles and meat pulp soup are used less than
Position, does not reaches the mouthfeel requirement of Hot and Sour Rice Noodles.
Summary of the invention
It is an object of the invention to: for the drawbacks described above of prior art, it is provided that a kind of making acid
Peppery foundation cream material and the method for meat pulp soup, the bed material of the offer of employing this method and meat pulp soup are prepared
Hot and Sour Rice Noodles；Its mouthfeel has: numb, peppery, fresh, fragrant, sour, oily but not greasy sensation.
A kind of method making Hot and Sour Rice Noodles bed material is provided, uses following steps to carry out:
A1, making bed material A: take the Fructus Tsaoko of equivalent, Pericarpium Zanthoxyli, anise and Flos Caryophylli, add total amount big
In the mixed oil of above-mentioned dispensing total amount,
Dispensing and mixed oil are put in container, soaks 24 hours bed material A produced above
A2, making bed material B: take the Rhizoma Zingiberis Recens of equivalent, Bulbus Allii, Bulbus Allii Cepae, add total amount more than above-mentioned
The mixed oil of dispensing total amount, is brewed into little fire, and the time of boiling is 5-10 hour, prepares the end
Material B；
A3, making bed material C: take the chilli of equivalent, anise, Pericarpium Zanthoxyli, Semen Sesami, add total amount
More than the mixed oil of above-mentioned dispensing total amount, being brewed into little fire, the time of boiling is 5-10 hour,
Prepare bed material C；
A4, above-mentioned bed material A, B, C made is mixed, add the flower of equivalent
Green pepper powder, water, sucrose solution, vinegar and soy sauce, stir standby.
A kind of method making Hot and Sour Rice Noodles meat pulp soup is provided, uses following steps to carry out:
A1, chicken bone or pig skull are crossed blood and slime, put into and boiled water boils about 8 hours, recycling
Bag (using the Cortex cinnamomi japonici (Ramulus Cinnamomi) of equivalent, anise, Herba Pelargonii Graveolentis, Flos Caryophylli, Fructus Amomi composition) boils half an hour,
Endure out soup；
A2, by Jiang Mo fry perfume, place into streaky pork filling and carry out parch, add chicken essence, sweet soybean paste fry
To going out fragrance；
A3, taking a meat pulp, four portions of soup are configured to the meat pulp soup looked good, smell good and taste good.
The bed material A of Hot and Sour Rice Noodles uses: Fructus Tsaoko, Pericarpium Zanthoxyli, anise, Flos Caryophylli, mixed oil material warp
Cross the time brewed fusion of a few hours to form.Bed material B, is also chilli oil, uses: Rhizoma Zingiberis Recens, big
The materials such as Bulbus Allii, Bulbus Allii Cepae, mixed oil form through meticulously boiling.Bed material C, is also chilli oil,
Use: the materials such as chilli, anise, Pericarpium Zanthoxyli, Semen Sesami, mixed oil meticulously boil and form.Add
Enter Zanthoxyli Bungeani powder, water, sucrose solution, vinegar, raw materials of soy sauce, be made according to proportioning.
Soup boils: chicken bone or pig skull are crossed blood and slime, puts into that to carry out boiling about 8 in boiled water little
Time, it is little that recycling bag (containing materials such as Cortex cinnamomi japonici (Ramulus Cinnamomi), anise, Herba Pelargonii Graveolentis, Flos Caryophylli, Fructus Amomis) boils half
Time, go out soup.Meat pulp boils: Jiang Mo fry perfume (or spice) put into streaky pork filling carry out parch add chicken essence,
Sweet soybean paste etc. are fried to going out fragrance.Meat pulp soup: meat pulp carries out preparation with soup by standard proportional and formed
The meat pulp soup looked good, smell good and taste good.
Bed material is put in bowl in proportion, pulls out sweet potato powder good for soup, add and boil
Good meat pulp soup.Fabric is added again: Herba Coriandri, Semen arachidis hypogaeae, Flos Allii Fistulosi, Semen Sesami, squeezing by personal like
Dish etc..Mouthfeel: numb, peppery, fresh, fragrant, sour, oily but not greasy.Brewageing delicious mature vinegar, acid is refreshing
To not all right；Secret oil spicy Fructus Capsici, spicy enjoyable.
Detailed description of the invention
A kind of method making Hot and Sour Rice Noodles bed material is provided, uses following steps to carry out:
A1, making bed material A: take the Fructus Tsaoko of equivalent, Pericarpium Zanthoxyli, anise and Flos Caryophylli, add total amount big
In the mixed oil of above-mentioned dispensing total amount,
Dispensing and mixed oil are put in container, soaks 24 hours bed material A produced above
A2, making bed material B: take the Rhizoma Zingiberis Recens of equivalent, Bulbus Allii, Bulbus Allii Cepae, add total amount more than above-mentioned
The mixed oil of dispensing total amount, is brewed into little fire, and the time of boiling is 5-10 hour, prepares the end
Material B；
A3, making bed material C: take the chilli of equivalent, anise, Pericarpium Zanthoxyli, Semen Sesami, add total amount
More than the mixed oil of above-mentioned dispensing total amount, being brewed into little fire, the time of boiling is 5-10 hour,
Prepare bed material C；
A4, above-mentioned bed material A, B, C made is mixed, add the flower of equivalent
Green pepper powder, water, sucrose solution, vinegar and soy sauce, stir standby.
A kind of method making Hot and Sour Rice Noodles meat pulp soup is provided, uses following steps to carry out:
A1, chicken bone or pig skull are crossed blood and slime, put into and boiled water boils about 8 hours, recycling
Bag (using the Cortex cinnamomi japonici (Ramulus Cinnamomi) of equivalent, anise, Herba Pelargonii Graveolentis, Flos Caryophylli, Fructus Amomi composition) boils half an hour,
Endure out soup；
A2, by Jiang Mo fry perfume, place into streaky pork filling and carry out parch, add chicken essence, sweet soybean paste fry
To going out fragrance；
A3, taking a meat pulp, four portions of soup are configured to the meat pulp soup looked good, smell good and taste good.
Claims (2)
1. the method making Hot and Sour Rice Noodles bed material, it is characterised in that: use following steps to carry out:
A1, making bed material A: take the Fructus Tsaoko of equivalent, Pericarpium Zanthoxyli, anise and Flos Caryophylli, add total amount big
In the mixed oil of above-mentioned dispensing total amount,
Dispensing and mixed oil are put in container, soaks 24 hours bed material A produced above
A2, making bed material B: take the Rhizoma Zingiberis Recens of equivalent, Bulbus Allii, Bulbus Allii Cepae, add total amount more than above-mentioned
The mixed oil of dispensing total amount, is brewed into little fire, and the time of boiling is 5-10 hour, prepares the end
Material B；
A3, making bed material C: take the chilli of equivalent, anise, Pericarpium Zanthoxyli, Semen Sesami, add total amount
More than the mixed oil of above-mentioned dispensing total amount, being brewed into little fire, the time of boiling is 5-10 hour,
Prepare bed material C；
A4, above-mentioned bed material A, B, C made is mixed, add the flower of equivalent
Green pepper powder, water, sucrose solution, vinegar and soy sauce, stir standby.
2. the method making Hot and Sour Rice Noodles meat pulp soup, it is characterised in that: use following steps to carry out:
A1, chicken bone or pig skull are crossed blood and slime, put into and boiled water boils about 8 hours, recycling
Bag (using the Cortex cinnamomi japonici (Ramulus Cinnamomi) of equivalent, anise, Herba Pelargonii Graveolentis, Flos Caryophylli, Fructus Amomi composition) boils half an hour,
Endure out soup；
A2, by Jiang Mo fry perfume, place into streaky pork filling and carry out parch, add chicken essence, sweet soybean paste fry
To going out fragrance；
A3, taking a meat pulp, four portions of soup are configured to the meat pulp soup looked good, smell good and taste good.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610289119.4A CN105852023A (en) | 2016-05-03 | 2016-05-03 | Method for making hot and sour rice noodle condiments and meat sauce soup |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610289119.4A CN105852023A (en) | 2016-05-03 | 2016-05-03 | Method for making hot and sour rice noodle condiments and meat sauce soup |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105852023A true CN105852023A (en) | 2016-08-17 |
Family
ID=56630232
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610289119.4A Pending CN105852023A (en) | 2016-05-03 | 2016-05-03 | Method for making hot and sour rice noodle condiments and meat sauce soup |
Country Status (1)
| Country | Link |
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| CN (1) | CN105852023A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109077275A (en) * | 2018-08-24 | 2018-12-25 | 湖州美果汇食品有限公司 | A kind of Hot and Sour Rice Noodles ingredient and preparation method thereof |
| CN111820392A (en) * | 2019-04-13 | 2020-10-27 | 李渊 | Sour and hot powder decocted by sauce soup and preparation process thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1403012A (en) * | 2002-09-13 | 2003-03-19 | 陈朝晖 | Sour and hot instant vermicelli and its production process |
| CN102396744A (en) * | 2010-09-16 | 2012-04-04 | 山西百世特食品有限公司 | Preparation method of hot and sour rice noodles |
-
2016
- 2016-05-03 CN CN201610289119.4A patent/CN105852023A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1403012A (en) * | 2002-09-13 | 2003-03-19 | 陈朝晖 | Sour and hot instant vermicelli and its production process |
| CN102396744A (en) * | 2010-09-16 | 2012-04-04 | 山西百世特食品有限公司 | Preparation method of hot and sour rice noodles |
Non-Patent Citations (2)
| Title |
|---|
| 健康分类大人 候绪义: "酸辣粉需要哪些配料、还有红油和辣椒油的做法 求详细点的求指导", 《百度知道》 * |
| 辣有引力: "骨汤酸辣粉", 《下厨房》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109077275A (en) * | 2018-08-24 | 2018-12-25 | 湖州美果汇食品有限公司 | A kind of Hot and Sour Rice Noodles ingredient and preparation method thereof |
| CN111820392A (en) * | 2019-04-13 | 2020-10-27 | 李渊 | Sour and hot powder decocted by sauce soup and preparation process thereof |
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| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20160817 |
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| WD01 | Invention patent application deemed withdrawn after publication |