CN106072363A - Hot and Sour Rice Noodles flavoring agent - Google Patents
Hot and Sour Rice Noodles flavoring agent Download PDFInfo
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- CN106072363A CN106072363A CN201610446377.9A CN201610446377A CN106072363A CN 106072363 A CN106072363 A CN 106072363A CN 201610446377 A CN201610446377 A CN 201610446377A CN 106072363 A CN106072363 A CN 106072363A
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- 239000000796 flavoring agent Substances 0.000 title claims abstract description 31
- 235000012149 noodles Nutrition 0.000 title claims abstract description 25
- 235000013355 food flavoring agent Nutrition 0.000 title claims abstract description 22
- 239000000843 powder Substances 0.000 claims abstract description 76
- 210000000582 semen Anatomy 0.000 claims abstract description 50
- 240000008574 Capsicum frutescens Species 0.000 claims abstract description 24
- 235000021419 vinegar Nutrition 0.000 claims abstract description 23
- 239000000052 vinegar Substances 0.000 claims abstract description 23
- 235000002568 Capsicum frutescens Nutrition 0.000 claims abstract description 19
- 239000001728 capsicum frutescens Substances 0.000 claims abstract description 19
- 244000068988 Glycine max Species 0.000 claims abstract description 18
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 18
- 240000008415 Lactuca sativa Species 0.000 claims abstract description 18
- 235000012045 salad Nutrition 0.000 claims abstract description 18
- 240000007594 Oryza sativa Species 0.000 claims abstract description 17
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 17
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 17
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 17
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 17
- 235000009566 rice Nutrition 0.000 claims abstract description 17
- 244000203593 Piper nigrum Species 0.000 claims abstract description 15
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 15
- 229930006000 Sucrose Natural products 0.000 claims abstract description 15
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 15
- 235000013305 food Nutrition 0.000 claims abstract description 15
- 241000287828 Gallus gallus Species 0.000 claims abstract description 14
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 14
- 235000013614 black pepper Nutrition 0.000 claims abstract description 14
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 14
- 235000008397 ginger Nutrition 0.000 claims abstract description 14
- 239000001931 piper nigrum l. white Substances 0.000 claims abstract description 14
- 150000003839 salts Chemical class 0.000 claims abstract description 14
- 240000004760 Pimpinella anisum Species 0.000 claims abstract description 13
- 235000012550 Pimpinella anisum Nutrition 0.000 claims abstract description 13
- 244000273928 Zingiber officinale Species 0.000 claims abstract 5
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims description 6
- 240000008384 Capsicum annuum var. annuum Species 0.000 claims description 6
- 235000019634 flavors Nutrition 0.000 abstract description 9
- 239000006002 Pepper Substances 0.000 abstract description 6
- 241000234314 Zingiber Species 0.000 description 9
- 239000002994 raw material Substances 0.000 description 6
- 238000010411 cooking Methods 0.000 description 4
- 235000013599 spices Nutrition 0.000 description 4
- 235000012976 tarts Nutrition 0.000 description 4
- 238000009835 boiling Methods 0.000 description 3
- 235000013339 cereals Nutrition 0.000 description 3
- 150000002333 glycines Chemical class 0.000 description 3
- 239000002304 perfume Substances 0.000 description 3
- 235000013555 soy sauce Nutrition 0.000 description 3
- 241000628997 Flos Species 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 230000035807 sensation Effects 0.000 description 2
- 235000019615 sensations Nutrition 0.000 description 2
- 235000011888 snacks Nutrition 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 230000007704 transition Effects 0.000 description 2
- 206010006784 Burning sensation Diseases 0.000 description 1
- 235000002566 Capsicum Nutrition 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 244000017020 Ipomoea batatas Species 0.000 description 1
- 235000002678 Ipomoea batatas Nutrition 0.000 description 1
- 235000016761 Piper aduncum Nutrition 0.000 description 1
- 235000017804 Piper guineense Nutrition 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 230000008602 contraction Effects 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 230000014860 sensory perception of taste Effects 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 230000009967 tasteless effect Effects 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 238000010792 warming Methods 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Noodles (AREA)
Abstract
The invention belongs to foodstuff flavouring technical field, disclose a kind of Hot and Sour Rice Noodles flavoring agent, Hot and Sour Rice Noodles flavoring agent, the mass fraction of each component is as follows: soybean salad oil 20～40 parts；Semen Sojae Preparatum 3～5 parts；Glutinous rice cake Fructus Capsici 20～30 parts；Old ginger 3～5 parts；Bulbus Allii 3～5 parts；Ground sesameseed oil 1～2 parts；Vinegar 5～10 parts；Essence for food 0.5～1 part；Capsicum frutescens var 5～10 parts；White sugar 1～3 parts；Edible salt 5～10 parts；Monosodium glutamate 3～5 parts；Chicken essence seasoning 3～5 parts；Semen sesami Albae 1～2 parts；Semen arachidis hypogaeae 1～3 parts；Zanthoxyli Bungeani powder 1～3 parts；Fructus Foeniculi powder 0.1～1 part；Star aniseed powder 0.5 part；White pepper powder 0.3～0.5 part；Herba Pelargonii Graveolentis powder 0.1～0.3 part.The present invention is without now joining, ensure mouthfeel unification, vinegar-pepper flavour balance.
Description
Technical field
The invention belongs to foodstuff flavouring technical field.
Background technology
Hot and Sour Rice Noodles are Han nationality's traditional characteristics snacks on the ground such as Chongqing City, Sichuan Province, Guizhou Province, belong to Chongqing dish, Sichuan cuisine, Guizhou
Snack.It is characterized in numb, peppery, fresh, fragrant, sour and oily but not greasy.The main powder of Hot and Sour Rice Noodles is in harmonious proportion in proportion by Radix Ipomoeae, sweet potato, Semen Pisi sativi, so
After by farmers' with traditional-handwork leakage system form.The flavouring agent of Hot and Sour Rice Noodles is mainly with Fructus Piperis powder, chilli oil Fructus Capsici, Flos Allii Fistulosi, soy sauce, bud
Dish, Herba Apii graveolentis grain, protect the composition such as peaceful vinegar, Herba Coriandri, short Semen Glycines, monosodium glutamate.The cooking methods of Hot and Sour Rice Noodles is now: after water boiling, first
Main powder is added, pulls out after boiling to soup, add Fructus Piperis powder, chilli oil Fructus Capsici, soy sauce, bud vegetable, Herba Apii graveolentis grain, protect peaceful vinegar,
Herba Coriandri, short Semen Glycines, monosodium glutamate, after sprinkling Flos Allii Fistulosi, Herba Coriandri, one bowl of genuine Hot and Sour Rice Noodles is just carried out.
The shortcoming of Hot and Sour Rice Noodles and cooking technology thereof is now: the most each flavouring agent (Fructus Piperis powder, chilli oil Fructus Capsici, soy sauce, bud
Dish, Herba Apii graveolentis grain, protect peaceful vinegar, Herba Coriandri, short Semen Glycines, monosodium glutamate etc.) mixing preparation when needing rule of thumb to cook, then add to the most cooked
The main powder of Hot and Sour Rice Noodles in, quite time-consuming；2., in practical operation, the level of cook has height, and the allotment taste of flavouring agent differs
Cause, cause the Hot and Sour Rice Noodles mouthfeel finally made to differ, it is difficult to be unified；Main vinegar in the most existing Hot and Sour Rice Noodles flavoring agent, chilli oil are peppery
Green pepper carries out allocating vinegar-pepper taste, and the tart flavour of vinegar is a kind of sense of taste, and the pungent of chilli oil Fructus Capsici is then a kind of with burning sensation sense of touch, and two
Plant transition after sensation combines bigger, it is difficult to reach the transition of balance.
Summary of the invention
The invention is intended to provide a kind of without now joining, ensure mouthfeel unification, the Hot and Sour Rice Noodles flavoring agent of vinegar-pepper flavour balance.
Hot and Sour Rice Noodles flavoring agent in this programme, the mass fraction of each component is as follows: soybean salad oil 20～40 parts；Semen Sojae Preparatum 3～5
Part；Glutinous rice cake Fructus Capsici 20～30 parts；Old ginger 3～5 parts；Bulbus Allii 3～5 parts；Ground sesameseed oil 1～2 parts；Vinegar 5～10 parts；Essence for food
0.5～1 part；Capsicum frutescens var 5～10 parts；White sugar 1～3 parts；Edible salt 5～10 parts；Monosodium glutamate 3～5 parts；Chicken essence seasoning 3～5
Part；Semen sesami Albae 1～2 parts；Semen arachidis hypogaeae 1～3 parts；Zanthoxyli Bungeani powder 1～3 parts；Fructus Foeniculi powder 0.1～1 part；Star aniseed powder 0.5 part；White pepper powder
0.3～0.5 part；Herba Pelargonii Graveolentis powder 0.1～0.3 part.
Beneficial effect: 1. soybean salad oil, tasteless, do not affect added spiced local flavor；Semen Sojae Preparatum renders palatable；Glutinous rice cake Fructus Capsici can
Boiling out taste for a long time outstanding, increase the peppery color that carries, Capsicum frutescens var also can increase pungent；Ground sesameseed oil, Titian taste；Vinegar, increases tart flavour；Food
Product essence, tarts up.Adding certain white sugar again, spice etc., by soft to pungent and tart flavour, coordinated, is embodied vinegar-pepper
Integrally, reaching seasoning can balance, and reaches the sensation that fragrant peppery acid is refreshing；2. various raw materials are integrated into a flavor pack, vinegar-pepper spy
Levy substantially, by industrially producing steady quality, the Hot and Sour Rice Noodles flavoring agent that mouthfeel is unified, the client of different geographical all can be tasted
The Chongqing Hot and Sour Rice Noodles that road is genuine, meet the demand that chain catering trade Rapid Expansion is joined；When 3. cooking little, directly open flavoring agent
Bag is seasoned, it is not necessary to situ configuration flavoring agent, has been effectively saved cooking time.
Further, soybean salad oil 20 parts；Semen Sojae Preparatum 3 parts；20 parts of glutinous rice cake Fructus Capsici；Old ginger 3 parts；3 parts of Bulbus Allii；Ground sesameseed oil 1
Part；Vinegar 5 parts；Essence for food 0.5 part；Capsicum frutescens var 5 parts；White sugar 1 part；Edible salt 5 parts；Monosodium glutamate 3 parts；Chicken essence seasoning 3 parts；
Semen sesami Albae 1 part；Semen arachidis hypogaeae 1 part；Zanthoxyli Bungeani powder 1 part；0.1 part of Fructus Foeniculi powder；Star aniseed powder 0.5 part；White pepper powder 0.3 part；Herba Pelargonii Graveolentis powder 0.1
Part.Glutinous rice cake Fructus Capsici, Capsicum frutescens var content are less, and vinegar is the most on the low side, are suitable for the people of light taste.
Further, soybean salad oil 40 parts；Semen Sojae Preparatum 5 parts；30 parts of glutinous rice cake Fructus Capsici；Old ginger 5 parts；5 parts of Bulbus Allii；Ground sesameseed oil 2
Part；Vinegar 10 parts；Essence for food 1 part；Capsicum frutescens var 10 parts；White sugar 3 parts；Edible salt 10 parts；Monosodium glutamate 5 parts；Chicken essence seasoning 5
Part；Semen sesami Albae 2 parts；Semen arachidis hypogaeae 3 parts；Zanthoxyli Bungeani powder 3 parts；1 part of Fructus Foeniculi powder；Star aniseed powder 0.5 part；White pepper powder 0.5 part；Herba Pelargonii Graveolentis powder 0.3
Part.Glutinous rice cake Fructus Capsici, Capsicum frutescens var content are more, and vinegar is the most on the high side, the people that applicable taste weighs clearly.
Further, soybean salad oil 30 parts；Semen Sojae Preparatum 4 parts；25 parts of glutinous rice cake Fructus Capsici；Old ginger 4 parts；4 parts of Bulbus Allii；Ground sesameseed oil 1
Part；Vinegar 8 parts；Essence for food 1 part；Capsicum frutescens var 8 parts；White sugar 2 parts；Edible salt 7 parts；Monosodium glutamate 4 parts；Chicken essence seasoning 4 parts；In vain
Semen Sesami 1 part；Semen arachidis hypogaeae 1 part；Zanthoxyli Bungeani powder 1 part；1 part of Fructus Foeniculi powder；Star aniseed powder 0.5 part；White pepper powder 0.5 part；0.3 part of Herba Pelargonii Graveolentis powder.Ci
Cake Fructus Capsici, Capsicum frutescens var content are moderate, and vinegar is the most moderate, are suitable for common people.
Detailed description of the invention
Below by detailed description of the invention, the present invention is further detailed explanation:
Embodiment 1
A kind of Hot and Sour Rice Noodles flavoring agent, the mass fraction of each component such as following table:
Embodiment 2
A kind of Hot and Sour Rice Noodles flavoring agent, the mass fraction of each component such as following table:
Embodiment 3
A kind of Hot and Sour Rice Noodles flavoring agent, the mass fraction of each component such as following table:
| Component | Content (g) |
| Soybean salad oil | 30 |
| Semen Sojae Preparatum | 4 |
| Glutinous rice cake Fructus Capsici | 25 |
| Old ginger | 4 |
| Bulbus Allii | 4 |
| Ground sesameseed oil | 1 |
| Vinegar | 8 |
| Essence for food | 1 |
| Capsicum frutescens var | 8 |
| White sugar | 2 |
| Edible salt | 7 |
| Monosodium glutamate | 4 |
| Chicken essence seasoning | 4 |
| Semen sesami Albae | 1 |
| Semen arachidis hypogaeae | 1 |
| Zanthoxyli Bungeani powder | 1 |
| Fructus Foeniculi powder | 1 |
| Star aniseed powder | 0.5 |
| White pepper powder | 0.5 |
| Herba Pelargonii Graveolentis powder | 0.3 |
The preparation method of Hot and Sour Rice Noodles flavoring agent is as follows:
1. raw material prepares
Raw material is prepared: soybean salad oil 20g according to embodiment 1；Semen Sojae Preparatum 3g；Glutinous rice cake Fructus Capsici 20g；Old ginger 3g；Bulbus Allii
3g；Ground sesameseed oil 1g；Vinegar 5g；Essence for food 0.5g；Capsicum frutescens var 5g；White sugar 1g；Edible salt 5g；Monosodium glutamate 3g；
Chicken essence seasoning 3g；Semen sesami Albae 1g；Semen arachidis hypogaeae 1g；Zanthoxyli Bungeani powder 1g；Fructus Foeniculi powder 0.1g；Star aniseed powder 0.5g；White pepper powder 0.3g；Herba Pelargonii Graveolentis
Powder 0.1g.
Or prepare raw material according to embodiment 2: soybean salad oil 40g；Semen Sojae Preparatum 5g；Glutinous rice cake Fructus Capsici 30g；Old ginger 5g；Bulbus Allii
5g；Ground sesameseed oil 2g；Vinegar 10g；Essence for food 1g；Capsicum frutescens var 10g；White sugar 3g；Edible salt 10g；Monosodium glutamate 5g；Chicken essence seasoning
Material 5g；Semen sesami Albae 2g；Semen arachidis hypogaeae 3g；Zanthoxyli Bungeani powder 3g；Fructus Foeniculi powder 1g；Star aniseed powder 0.5g；White pepper powder 0.5g；Herba Pelargonii Graveolentis powder 0.3g.
Or prepare raw material according to embodiment 3: soybean salad oil 30g；Semen Sojae Preparatum 4g；Glutinous rice cake Fructus Capsici 25g；Old ginger 4g；Bulbus Allii
4g；Ground sesameseed oil 1g；Vinegar 8g；Essence for food 1g；Capsicum frutescens var 8g；White sugar 2g；Edible salt 7g；Monosodium glutamate 4g；Chicken essence seasoning
4g；Semen sesami Albae 1g；Semen arachidis hypogaeae 1g；Zanthoxyli Bungeani powder 1g；Fructus Foeniculi powder 1g；Star aniseed powder 0.5g；White pepper powder 0.5g；Herba Pelargonii Graveolentis powder 0.3g.
2. pretreatment of raw material
A) 1/3 soybean salad oil is heated to 120 DEG C, then Semen arachidis hypogaeae is poured in pot crisp fragrant, off the pot deoil, then Semen arachidis hypogaeae is led to
Cross cutmixer and pulverize standby (grinding particle size is less than 5mm)；
B) continue with the soybean salad oil of step a), soybean salad oil in pot is warming up to 180 DEG C, by Semen sesami Albae with big
Strainer is crisp turn yellow to color and luster and go out perfume (or spice), stop heating, Semen sesami Albae is off the pot deoil standby；
3. parch flavoring agent
C) 2/3 soybean salad oil is poured in pot, and be heated to 140 DEG C, Semen Sojae Preparatum, glutinous rice cake Fructus Capsici are added in pot, parch
To oil colours glow, without the most raw pepper flavor, and till the contraction of green pepper skin, green pepper skin color change brownish red, temperature maintains 110 DEG C；
D) adding Bulbus Allii, old ginger again in pot, the temperature that stir-fries maintains 110 DEG C, and parch went out perfume (or spice) after 2 minutes
E) being minced by Capsicum frutescens var, then added by Capsicum frutescens var in pot, the temperature that stir-fries maintains 110 DEG C, and parch went out after 2 minutes
Fragrant；
F) Zanthoxyli Bungeani powder, Fructus Foeniculi powder, star aniseed powder, white pepper powder, Herba Pelargonii Graveolentis powder being added in pot, the temperature that stir-fries maintains 110 DEG C,
Parch went out perfume (or spice) after 1 minute；
G) white sugar, edible salt, monosodium glutamate, chicken essence being added in pot, stir, till becoming to stick together, the temperature that stir-fries maintains
At 100 DEG C, stir-fry 2 minutes；
H) essence for food, vinegar, ground sesameseed oil are added in pot, then close fire, and maintain 4 minutes；This three is at high temperature
Lower fragrance is volatile, closes fire and stops heating, reduce loss of aroma, maintains and the fragrance of three can be allowed to incorporate product entirety local flavor.
I) again Semen arachidis hypogaeae, the Semen sesami Albae through pretreatment is added in pot, and stir, recurrence pot packaging.
The protection domain that this application claims should be as the criterion with the content of its claim, the detailed description of the invention in description
May be used for explaining the content of claim Deng record.
Claims (4)
1. Hot and Sour Rice Noodles flavoring agent, the mass fraction of each component is as follows: soybean salad oil 20～40 parts；Semen Sojae Preparatum 3～5 parts；Glutinous rice cake Fructus Capsici
20～30 parts；Old ginger 3～5 parts；Bulbus Allii 3～5 parts；Ground sesameseed oil 1～2 parts；Vinegar 5～10 parts；Essence for food 0.5～1 part；
Capsicum frutescens var 5～10 parts；White sugar 1～3 parts；Edible salt 5～10 parts；Monosodium glutamate 3～5 parts；Chicken essence seasoning 3～5 parts；Semen sesami Albae 1
～2 parts；Semen arachidis hypogaeae 1～3 parts；Zanthoxyli Bungeani powder 1～3 parts；Fructus Foeniculi powder 0.1～1 part；Star aniseed powder 0.5 part；White pepper powder 0.3～0.5 part；
Herba Pelargonii Graveolentis powder 0.1～0.3 part.
Hot and Sour Rice Noodles flavoring agent the most according to claim 1, it is characterised in that: soybean salad oil 20 parts；Semen Sojae Preparatum 3 parts；Glutinous rice cake is peppery
Green pepper 20 parts；Old ginger 3 parts；3 parts of Bulbus Allii；Ground sesameseed oil 1 part；Vinegar 5 parts；Essence for food 0.5 part；Capsicum frutescens var 5 parts；White sugar 1
Part；Edible salt 5 parts；Monosodium glutamate 3 parts；Chicken essence seasoning 3 parts；Semen sesami Albae 1 part；Semen arachidis hypogaeae 1 part；Zanthoxyli Bungeani powder 1 part；0.1 part of Fructus Foeniculi powder；
Star aniseed powder 0.5 part；White pepper powder 0.3 part；0.1 part of Herba Pelargonii Graveolentis powder.
Hot and Sour Rice Noodles flavoring agent the most according to claim 2, it is characterised in that: soybean salad oil 40 parts；Semen Sojae Preparatum 5 parts；Glutinous rice cake is peppery
Green pepper 30 parts；Old ginger 5 parts；5 parts of Bulbus Allii；Ground sesameseed oil 2 parts；Vinegar 10 parts；Essence for food 1 part；Capsicum frutescens var 10 parts；White sugar 3
Part；Edible salt 10 parts；Monosodium glutamate 5 parts；Chicken essence seasoning 5 parts；Semen sesami Albae 2 parts；Semen arachidis hypogaeae 3 parts；Zanthoxyli Bungeani powder 3 parts；1 part of Fructus Foeniculi powder；Eight
0.5 part of angle powder；White pepper powder 0.5 part；0.3 part of Herba Pelargonii Graveolentis powder.
Hot and Sour Rice Noodles flavoring agent the most according to claim 3, it is characterised in that: soybean salad oil 30 parts；Semen Sojae Preparatum 4 parts；Glutinous rice cake is peppery
Green pepper 25 parts；Old ginger 4 parts；4 parts of Bulbus Allii；Ground sesameseed oil 1 part；Vinegar 8 parts；Essence for food 1 part；Capsicum frutescens var 8 parts；White sugar 2 parts；
Edible salt 7 parts；Monosodium glutamate 4 parts；Chicken essence seasoning 4 parts；Semen sesami Albae 1 part；Semen arachidis hypogaeae 1 part；Zanthoxyli Bungeani powder 1 part；1 part of Fructus Foeniculi powder；Star aniseed powder
0.5 part；White pepper powder 0.5 part；0.3 part of Herba Pelargonii Graveolentis powder.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610446377.9A CN106072363A (en) | 2016-06-20 | 2016-06-20 | Hot and Sour Rice Noodles flavoring agent |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610446377.9A CN106072363A (en) | 2016-06-20 | 2016-06-20 | Hot and Sour Rice Noodles flavoring agent |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106072363A true CN106072363A (en) | 2016-11-09 |
Family
ID=57237528
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610446377.9A Pending CN106072363A (en) | 2016-06-20 | 2016-06-20 | Hot and Sour Rice Noodles flavoring agent |
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| Country | Link |
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| CN (1) | CN106072363A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107373583A (en) * | 2017-09-01 | 2017-11-24 | 成都珪食品开发股份有限公司 | A kind of Hot and Sour Rice Noodles sauce flavoring and preparation method thereof and application |
| 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 |
| CN111011803A (en) * | 2019-11-30 | 2020-04-17 | 高德前 | Seasoning for making sauce-flavor vermicelli and method for making sauce-flavor vermicelli by using seasoning |
| CN111109580A (en) * | 2020-01-14 | 2020-05-08 | 四川畅享食品有限公司 | Sour and hot powder sauce and preparation method thereof |
| CN111938123A (en) * | 2020-08-20 | 2020-11-17 | 安徽君临食品有限公司 | Seasoning packet for instant vermicelli and production process thereof |
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| CN1190540A (en) * | 1998-02-26 | 1998-08-19 | 黄顺邦 | Method for producing instant vinegar-pepper vermicellic and products thereof |
| CN103027325A (en) * | 2011-10-09 | 2013-04-10 | 宫金燕 | Preparation method for special hot and sour rice noodles |
| CN105661142A (en) * | 2014-11-17 | 2016-06-15 | 重庆周君记火锅食品有限公司 | Hot and sour noodle seasoning |
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2016
- 2016-06-20 CN CN201610446377.9A patent/CN106072363A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1190540A (en) * | 1998-02-26 | 1998-08-19 | 黄顺邦 | Method for producing instant vinegar-pepper vermicellic and products thereof |
| CN103027325A (en) * | 2011-10-09 | 2013-04-10 | 宫金燕 | Preparation method for special hot and sour rice noodles |
| CN105661142A (en) * | 2014-11-17 | 2016-06-15 | 重庆周君记火锅食品有限公司 | Hot and sour noodle seasoning |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107373583A (en) * | 2017-09-01 | 2017-11-24 | 成都珪食品开发股份有限公司 | A kind of Hot and Sour Rice Noodles sauce flavoring and preparation method thereof and application |
| 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 |
| CN111011803A (en) * | 2019-11-30 | 2020-04-17 | 高德前 | Seasoning for making sauce-flavor vermicelli and method for making sauce-flavor vermicelli by using seasoning |
| CN111109580A (en) * | 2020-01-14 | 2020-05-08 | 四川畅享食品有限公司 | Sour and hot powder sauce and preparation method thereof |
| CN111938123A (en) * | 2020-08-20 | 2020-11-17 | 安徽君临食品有限公司 | Seasoning packet for instant vermicelli and production process thereof |
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Application publication date: 20161109 |