CN106072363A - Hot and Sour Rice Noodles flavoring agent - Google Patents

Hot and Sour Rice Noodles flavoring agent Download PDF

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Publication number
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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CN
China
Prior art keywords
parts
powder
semen
hot
vinegar
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Pending
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CN201610446377.9A
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Chinese (zh)
Inventor
张小琴
刘燕
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Chongqing Feiya Industrial Co ltd
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Chongqing Feiya Industrial Co ltd
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Priority to CN201610446377.9A priority Critical patent/CN106072363A/en
Publication of CN106072363A publication Critical patent/CN106072363A/en
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

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

Hot and Sour Rice Noodles flavoring agent
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.
CN201610446377.9A 2016-06-20 2016-06-20 Hot and Sour Rice Noodles flavoring agent Pending CN106072363A (en)

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Application Number Priority Date Filing Date Title
CN201610446377.9A CN106072363A (en) 2016-06-20 2016-06-20 Hot and Sour Rice Noodles flavoring agent

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Cited By (3)

* Cited by examiner, † Cited by third party
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
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

Citations (3)

* Cited by examiner, † Cited by third party
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

Patent Citations (3)

* Cited by examiner, † Cited by third party
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 (3)

* Cited by examiner, † Cited by third party
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
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

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