CN106307435A - Convenient spicy and hot spare rib noodles seasoning and production method thereof - Google Patents
Convenient spicy and hot spare rib noodles seasoning and production method thereof Download PDFInfo
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- CN106307435A CN106307435A CN201610983957.1A CN201610983957A CN106307435A CN 106307435 A CN106307435 A CN 106307435A CN 201610983957 A CN201610983957 A CN 201610983957A CN 106307435 A CN106307435 A CN 106307435A
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Abstract
The invention discloses a convenient spicy and hot spare rib noodles seasoning and a production method thereof, belonging to the field of food. The seasoning comprises the following ingredients: edible oil, minced meat sauce, soy sauce, sesame sauce, chopped pepper sauce, sesame oil and auxiliary seasonings, wherein the auxiliary seasonings mainly include sodium chloride, chilli powder, paprika powder, sweet chilli powder, sugar, aginomoto, scallops, black pepper powder, hydrolyzed vegetable protein, citric acid, pigs cream, cinnamon powder and potassium sorbate. The spicy and hot spare rib noodles has outstanding characteristics of being delicious, nutritional and convenient based on safety and health, and is dedicated to service for fast-pace of life. The spicy and hot spare rib noodles can be directly eaten, so that the cooking time can be shortened; the cooking greener can also do delicious and appetizing spicy and hot spare rib noodles which are popular with wide consumers; the produced spicy and hot spare rib noodles are abundant in mouthfeeling, spicy and hot, the appetite of people can be improved, and the demand of modern people on convenient and fast nutritional food can be met.
Description
Technical field
The invention belongs to field of food, particularly to a kind of convenience type spicy soup noodle with pork rib flavoring agent and preparation method thereof.
Background technology
Along with the rhythm of life of people is progressively accelerated, instant food arises at the historic moment, more and more welcomed by the people.And side
Just flavouring agent is requisite in being then various food, it with easy to use, delicious in taste, unique flavor by different levels
Personage likes.
In daily life, people do spicy soup noodle with pork rib oneself and buy Os Sus domestica and add various spice and flavoring agent is slowly endured
On the one hand system, it is done so that spicy soup noodle with pork rib, there is problems in that, from buying food materials, processes food materials, dispensing to final system
Make spicy soup noodle with pork rib to need to spend the longer time, under nervous work rhythm, often there is no the time and efforts of abundance；
On the other hand want the dispensing making appetizing spicy soup noodle with pork rib needs more, and the more difficult control of proportion scale, there is no warp
It is the most undesirable that the cooker tested makes effect.
If there being the spicy soup noodle with pork rib flavoring agent of a kind of energy industrialized production, allowing people be in also and can quickly produce delicious food
Spicy soup noodle with pork rib will be the happiness of numerous people, therefore to the requirement meeting market be necessary propose improve.
Summary of the invention
The invention provides a kind of convenience type spicy soup noodle with pork rib flavoring agent and preparation method thereof, this kind of spicy Os Sus domestica flavouring material formula
Unique, can directly use, the fresh perfume (or spice) in spicy Os Sus domestica flavoring agent face using production of the present invention is good to eat, spicy oiliness, can increase
The appetite of people, but also there is appetizing function, special taste, it is suitable for popular taste.
To achieve these goals, the technical solution adopted in the present invention is as follows:
A kind of convenience type spicy soup noodle with pork rib flavoring agent, it calculates by weight and specifically includes following components:
Edible oil 328 parts, 200 parts of minced meat beans, soya sauce 25 parts, sesame paste 25 parts, 92.5 parts of chopped chilli beans, Oleum sesami 56 parts
And adjuvant, described adjuvant is edible sodium chloride, Fructus Capsici powder, Zanthoxyli Bungeani powder, Fructus Capsici powder, white sugar, monosodium glutamate, dried scallop powder, black pepper, water
Solve vegetable protein, citric acid, pig cream, Cortex cinnamomi japonici powder and potassium sorbate.
Further, described adjuvant by weight particularly as follows: edible 40 parts of sodium chloride, 33 parts, 40 parts Zanthoxyli Bungeani powder of Fructus Capsici powder,
40 portions of Fructus Capsici powder, 15 portions of white sugar, 20 portions of monosodium glutamates, 10 portions of dried scallop powders, 10 portions of black peppers, 5 portions of hydrolyzed vegetable proteins, 10 portions of Fructus Citri Limoniaes
Acid, 20 parts of pig cream, 30 parts of Cortex cinnamomi japonici powderes and 0.5 part of potassium sorbate.
The manufacture method of a kind of convenience type spicy soup noodle with pork rib flavoring agent, comprises the following steps:
Step A: the edible oil taking above-mentioned weight portion is heated to 140 DEG C, then edible oil is cooled to 90～100 DEG C,
Add the minced meat beans of above-mentioned weight portion under this oil temperature to stir-fry out fragrance, during parch, add suitable quantity of water several times；
Step B: add sesame paste and the soya sauce of above-mentioned mass parts in the minced meat beans that the parch of step A is good, continue to stir-fry
After add remaining flavouring agent of above-mentioned mass parts, fully stir, during parch, add suitable quantity of water several times, treat that it is endured
Become beans shape；
Step C: after step B prepares sauce cooling, weigh and pack, obtain described convenience type spicy soup noodle with pork rib flavoring agent.
Further, the minced meat beans that the present invention uses is cooked by streaky pork and is pounded beans shape and makes.
Further, boiling spicy soup noodle with pork rib flavoring agent through above-mentioned steps, every 1000 parts of spicy soup noodle with pork rib flavoring agent are being fried
328 parts of edible oil, 200 portions of minced meat beans, 25 portions of soya sauces, 25 portions of sesame pastes, 92.5 portions of chopped chilli beans, 56 portions of Semen Sesamis need to be added time processed
Oil and adjuvant, described adjuvant is edible sodium chloride, Fructus Capsici powder, Zanthoxyli Bungeani powder, Fructus Capsici powder, white sugar, monosodium glutamate, dried scallop powder, black pepper,
Hydrolyzed vegetable protein, citric acid, pig cream, Cortex cinnamomi japonici powder and potassium sorbate, it is preferable that according to adjuvant described in parts by weight composition such as
Under: 40 parts of edible sodium chloride, 33 portions of Fructus Capsici powder, 23.5 parts of Zanthoxyli Bungeani powder, 20 parts of Fructus Capsici powder, 23 parts of white sugar, 87 portions of monosodium glutamates, 3 parts do
Bei Su, 9.5 portions of black peppers, 9.5 parts of hydrolyzed vegetable proteins, 5 parts of citric acids, 4 parts of pig cream, 5 parts of Cortex cinnamomi japonici powderes and 0.5 part of sorbic acid
Potassium.
By the realization of above technical scheme, there is advantages that
The present invention is based on safety and health, and delicious food of giving prominence to the key points, nutrition, convenient product attribute, exclusively for allegro
Service for life.The spicy soup noodle with pork rib of the present invention can directly use, it is to avoid buying food materials and multiple flavoring agent and right before making
Boiling of Os Sus domestica, shortens cooking time；The invention enables culinary art new hand also can make appetizing spicy soup noodle with pork rib, be subject to
Consumers in general like；Use the spicy soup noodle with pork rib rich in taste of present invention making, perfume peppery good to eat, it is possible to increase the food of people
It is intended to, meets modern's demand for conveniently nutraceutical.
Accompanying drawing explanation
Fig. 1 is the Making programme schematic diagram of the present invention spicy soup noodle with pork rib flavoring agent.
Detailed description of the invention
Below in conjunction with embodiment and Figure of description, the present invention is described in detail:
Implement::
A kind of convenience type spicy soup noodle with pork rib flavoring agent, it calculates by weight and specifically includes following components:
Edible oil, minced meat beans, soya sauce, sesame paste, chopped chilli beans, Oleum sesami and adjuvant, described adjuvant is edible sodium chloride,
Fructus Capsici powder, Zanthoxyli Bungeani powder, Fructus Capsici powder, white sugar, monosodium glutamate, dried scallop powder, black pepper, hydrolyzed vegetable protein, citric acid, pig cream, Cortex cinnamomi japonici (Ramulus Cinnamomi)
Powder and potassium sorbate.To make 100 bag flavoring agent as radix, often bag net weight 10g, often edible oil 3.28g, minced meat beans 2g, Huang in bag
Bean sauce 0.25g, sesame paste 0.25g, chopped chilli beans 0.915g, Oleum sesami 0.56g, edible sodium chloride 0.4g, Fructus Capsici powder 0.33g,
0.235g Zanthoxyli Bungeani powder, 0.2g Fructus Capsici powder, 0.23g white sugar, 0.87g monosodium glutamate, 0.03g dried scallop powder, 0.095g black pepper, 0.095g
Hydrolyzed vegetable protein, 0.05g citric acid, 0.04g pig cream, 0.05g Cortex cinnamomi japonici powder and 0.005g potassium sorbate.
The manufacture method of a kind of convenience type spicy soup noodle with pork rib flavoring agent, specifically includes following steps:
Step A: take 328g edible oil and be heated to 140 DEG C, then edible oil is cooled to 90～100 DEG C, under this oil temperature
The minced meat beans adding 200g stir-fries out fragrance, and under this oil temperature, parch can allow minced meat beans produce joyful fragrance and be unlikely to handle rapidly
Minced meat is fried dry, and the minced meat beans that the present invention uses is cooked by streaky pork and is pounded beans shape and makes, and during parch, adds several times
Suitable quantity of water；
Step B: add 25g sesame paste and 25g soya sauce in the minced meat beans that the parch of step A is good, add again after continuing to stir-fry
Enter 92.5g chopped chilli beans, 56g Oleum sesami, edible sodium chloride 40g, Fructus Capsici powder 33g, Zanthoxyli Bungeani powder 23.5g, Fructus Capsici powder 20g, white sugar
23g, monosodium glutamate 87g, dried scallop powder 3g, black pepper 9.5g, hydrolyzed vegetable protein 9.5g, citric acid 5g, pig cream 4g, Cortex cinnamomi japonici powder 5g and
Potassium sorbate 0.5g, fully stirs, and various local flavor so can be made preferably to merge, produce mellow fragrance；In parch
During, add suitable quantity of water several times, prevent fried dry or be charred, owing to, during the parch of flavoring agent, adding the water of abundance,
It is thus desirable to the infusion regular hour treats that it is boiled into beans shape, gained beans shape flavoring agent is that 1kg is optimal；
Step C: after step B prepares sauce cooling, carry out according to actual needs weighing, packing, obtain described convenience type
Spicy soup noodle with pork rib flavoring agent.
Above-described embodiment only illustrates principle and effect thereof of the present invention, and those skilled in the art can be by disclosed by this specification
Content, it is thus understood that advantages of the present invention and effect.Above example illustrates rather than restriction, people in the art further
Member completely can be according to being combined into more, can reach the technology of the present invention effect in the range of the technical scheme that summary of the invention is summarized
The detailed description of the invention of fruit.Therefore, any person skilled in the art is thinking with technology without departing from disclosed spirit
Think that lower all completed equivalences are modified or change, must be contained by the claim of the present invention.
Claims (3)
1. a convenience type spicy soup noodle with pork rib flavoring agent, it is characterised in that it is calculated by weight and specifically includes following components: edible
Oil 328 parts, 200 parts of minced meat beans, soya sauce 25 parts, sesame paste 25 parts, 92.5 parts of chopped chilli beans, Oleum sesami 56 parts and adjuvant, described
Adjuvant is edible sodium chloride, Fructus Capsici powder, Zanthoxyli Bungeani powder, Fructus Capsici powder, white sugar, monosodium glutamate, dried scallop powder, black pepper, hydrolyzed vegetable protein,
Citric acid, pig cream, Cortex cinnamomi japonici powder and potassium sorbate.
A kind of convenience type spicy soup noodle with pork rib flavoring agent the most according to claim 1, it is characterised in that described adjuvant is by weight
Particularly as follows: edible 40 parts of sodium chloride, 33 parts, 23.5 parts Zanthoxyli Bungeani powder of Fructus Capsici powder, 20 parts of Fructus Capsici powder, 23 parts of white sugar, 87 portions of monosodium glutamates, 3
Part dried scallop powder, 9.5 portions of black peppers, 9.5 parts of hydrolyzed vegetable proteins, 5 parts of citric acids, 4 parts of pig cream, 5 parts of Cortex cinnamomi japonici powderes and 0.5 part of mountain
Potassium sorbate.
The manufacture method of a kind of convenience type the most according to claim 2 spicy soup noodle with pork rib flavoring agent, it is characterised in that specifically wrap
Include following steps:
Step A: the edible oil taking above-mentioned weight portion is heated to 140 DEG C, then edible oil is cooled to 90～100 DEG C, oil at this
The lower minced meat beans adding above-mentioned weight portion of temperature stir-fries out fragrance, during parch, adds suitable quantity of water several times；
Step B: add sesame paste and the soya sauce of above-mentioned mass parts in the minced meat beans that the parch of step A is good, after continuing to stir-fry again
Add remaining flavouring agent of above-mentioned mass parts, fully stir, during parch, add suitable quantity of water several times, treat that it is boiled into beans
Shape；
Step C: after step B prepares sauce cooling, weigh and pack, obtain described convenience type spicy soup noodle with pork rib flavoring agent.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201610983957.1A CN106307435A (en) | 2016-11-08 | 2016-11-08 | Convenient spicy and hot spare rib noodles seasoning and production method thereof |
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| CN201610983957.1A CN106307435A (en) | 2016-11-08 | 2016-11-08 | Convenient spicy and hot spare rib noodles seasoning and production method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106901309A (en) * | 2017-02-09 | 2017-06-30 | 广西南宁市韩太食品有限责任公司 | A kind of spicy chop instant noodles sauce packet and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102366073A (en) * | 2011-10-18 | 2012-03-07 | 天津市食品研究所有限公司 | Sichuan hotpot seasoning and fabrication method thereof |
| CN102613537A (en) * | 2012-04-19 | 2012-08-01 | 迁安市龙泉农产品开发有限公司 | Spicy hot mushroom pork sauce and preparation method of spicy hot mushroom pork sauce |
| CN102845727A (en) * | 2012-09-11 | 2013-01-02 | 四川玖玖爱食品有限公司 | Mixed sauce seasoning packet suitable for non-fried miscellaneous-grain instant noodles, and production method thereof |
| CN104172127A (en) * | 2014-08-05 | 2014-12-03 | 宁夏红山河食品有限公司 | Muslim mushroom beef sauce and preparation method thereof |
-
2016
- 2016-11-08 CN CN201610983957.1A patent/CN106307435A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102366073A (en) * | 2011-10-18 | 2012-03-07 | 天津市食品研究所有限公司 | Sichuan hotpot seasoning and fabrication method thereof |
| CN102613537A (en) * | 2012-04-19 | 2012-08-01 | 迁安市龙泉农产品开发有限公司 | Spicy hot mushroom pork sauce and preparation method of spicy hot mushroom pork sauce |
| CN102845727A (en) * | 2012-09-11 | 2013-01-02 | 四川玖玖爱食品有限公司 | Mixed sauce seasoning packet suitable for non-fried miscellaneous-grain instant noodles, and production method thereof |
| CN104172127A (en) * | 2014-08-05 | 2014-12-03 | 宁夏红山河食品有限公司 | Muslim mushroom beef sauce and preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106901309A (en) * | 2017-02-09 | 2017-06-30 | 广西南宁市韩太食品有限责任公司 | A kind of spicy chop instant noodles sauce packet and preparation method thereof |
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Application publication date: 20170111 |