CN106418150A - Guoqiao rice noodles and preparation method thereof - Google Patents
Guoqiao rice noodles and preparation method thereof Download PDFInfo
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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
Abstract
The invention discloses Guoqiao rice noodles and a preparation method thereof. The Guoqiao rice noodles are prepared from soup, rice noodles, raw staple food materials, cooked staple food materials, auxiliary food materials and ingredients, wherein the raw staple food materials comprise Xuanwei ham, squids, chicken breast, fillet, quail eggs and scallops; the cooked staple food materials comprise abalone, sea cucumbers, shrimps, white meat, Wuding cold boiled chicken and fried and crispy meat; the auxiliary food materials comprise tricholoma matsutake, truffle, bamboo fungi, gastrodia elata, typha latifolia, chrysanthemum flowers, seasonal vegetables, oil-processed termite mushrooms, bolete, cantharellus cibarius, a dairy fan roll containing sweet bean paste and cold dishes; the ingredients comprise shallots, coriander, Chinese cabbages, Chinese chives, thin sheets of bean curd, broom, soybean oil, hot pickled mustard tubers, water pickled vegetables, bean sprouts and sesame oil. The problems that Guoqiao rice noodles in the prior art have few side dishes, are low in nutrition value and taste greasy are solved.
Description
Technical field
The present invention relates to food processing field, and in particular to a kind of crossing-over bridge rice noodles and preparation method thereof.
Background technology
Crossing-over bridge rice noodles is the distinctive food in Yunnan the southern regions of the Yunnan Province area, belongs to Yunnan cuisine system, and crossing-over bridge rice noodles is exactly by rice noodle and accurate in advance
The food materials that gets ready are put in salding soup to carry out scalding and boil, and scald directly edible after boiling.But crossing-over bridge rice noodles of the prior art is generally joined
Dish is few, nutritive value is not high is generally only considered as staple food, and one dish of miscarriage is being eaten, and due to the table in soup
Face covers one layer of chicken oil, can thus make crossing-over bridge rice noodles very greasy, has some more and will feel that chest is stuffy, is not desired to continue
Feed.
Content of the invention
It is an object of the invention to provide a kind of crossing-over bridge rice noodles and preparation method thereof, solves crossing-over bridge rice noodles in prior art and joins
Dish is few, nutritive value is not high, eat the not good problem of greasy mouthfeel.
For solving above-mentioned technical problem, the present invention is employed the following technical solutions：
A kind of crossing-over bridge rice noodles, including soup, rice noodle, the staple food material of life, ripe staple food material, auxiliary food materials and dispensing, the master of above-mentioned life
Food materials include Xuanwei ham, squid, chicken breast, fillet, Ovum Coturnicis japonicae and scallop, ripe staple food material include Carnis Haliotidiss, Stichopus japonicuss, shrimp, plain boiled pork,
The cool Cold boiled chicken in Wuding County and crisp-fried, auxiliary food materials include Tricholoma matsutake (lto et lmai) Singer, Truffe, Caulis Bambusae In Taeniam, Rhizoma Gastrodiae, careless bud, Flos Chrysanthemi, vegetables in season, fried collybia albuminosa, cattle
Liver bacterium, chanterelle, bean paste breast fan volume and cold dish, dispensing include Flos Allii Fistulosi, Herba Coriandri, Chinese cabbage, Folium Allii tuberosi, the Glycine max (L.) Merr., Flos Caraganae Sinicae, Oleum Glycines,
Hot pickled mustard tube, water sauerkraut, tall scrawny person and Oleum sesami.
The staple food material of above-mentioned life is not boil, do not cooked the food materials that directly can not eat, and ripe staple food material is for boiling
The food materials that directly can eat crossing, cooking, the cool Cold boiled chicken in Wuding County refers to the cool Cold boiled chicken that is made with Wuding Chicken, and crisp-fried is fertile with pig
Fat or streaky pork are made, and manufacture method is to spill salt in fat pork or streaky pork to pickle one hour, adds after pickling
Egg and Semen Glycines powder stir, while the vegetable oil in oil cauldron is heated, egg and Semen Glycines powder then will be added to stir after
Fat pork or streaky pork are put in oil cauldron, and it is fried to golden yellow to open small fire, and fried collybia albuminosa is obtained after following process：
1. it is cut into thin strips after cleaning 800 parts～1200 parts Collybia albuminosa (Berk.) Petch, a length of 50 ~ 70mm of slice, bottom surface is the rectangle of 5*5mm；2. 3 are taken
Part～6 parts of Fructus Tsaoko, 3 parts～6 parts of anise, the chilli gauze of 2 parts～4 parts of dry Pericarpium Zanthoxyli and 3 parts～6 parts be bundled into spice
Bag；3. 600 parts in oil cauldron～1000 parts of edible oil is heated, the Herba Alii fistulosi for being then placed in spices bag and 400 parts～600 parts is carried out
Refining, will drag for Herba Alii fistulosi after Herba Alii fistulosi perfume to be emitted and spices bag will be pulled out, leave the vegetable oil for having refined；4. small fire is opened, by the Collybia albuminosa (Berk.) Petch for cutting
It is put into fried to golden yellow in the vegetable oil for having refined, in frying course, is put into 2 parts～4 parts of Sal；5. after frying well, Collybia albuminosa (Berk.) Petch is dragged for
Rise, after the vegetable oil of mistake to be used is cool, the Collybia albuminosa (Berk.) Petch that has fried is placed in oil and is soaked.Way the doing with fried collybia albuminosa of bolete
Method differ only in the 1st step be by Collybia albuminosa (Berk.) Petch cutting, and bolete clean after cut into slices, tableted bolete thickness
For 5mm, remaining step is identical, and said method eliminates the fishy smell of edible oil itself by fried Herba Alii fistulosi, while further through fried
Material bag equipped with chilli, Fructus Tsaoko, anise and pepper grain increased pungent fragrance to edible oil, and such operation has edible oil
Enrich and the fragrance of uniqueness, then fresher perfume is good to eat for parch fried collybia albuminosa out, cause appetite, it is sweetened bean paste stuffing that bean paste breast fan is rolled up
Breast fan volume, rich in rich in protein and human body in the staple food material Xuanwei ham of life, squid, chicken breast, fillet, Ovum Coturnicis japonicae and scallop
Required various aminoacid, can provide necessary nutrition for people, and the staple food material of these lifes is just boiled through the boiling hot of short time
Energy is edible, therefore in order to be able to the direct end of the more preferable delicious loss for reducing nutrient substance for preserving food materials serves simultaneously, waits to eat
When carry out again scalding and boil, after adding raw staple food material in soup, the taste of soup can be made to become more strong, and be cooked by scalding by soup
Raw food materials, absorb decoction, become tasty and delicious, and not only the taste of food materials itself is fully discharged, and also carry strong soup
The taste of juice, ripe staple food material Carnis Haliotidiss, Stichopus japonicuss, shrimp, the cool Cold boiled chicken of plain boiled pork and Wuding County, to could eat through boiling hot the boiling of long period
With, therefore in order to reduce a person sponging on an aristocrat wait time, before serving ripe staple food material end, first once scalded and boiled, wait to boil
Holding again afterwards and serve, need to only be heated so when edible, Carnis Haliotidiss, Stichopus japonicuss and shrimp is put in soup and can improve the fresh of soup
Taste, makes soup have typical sea food flavor, and Carnis Haliotidiss are to mend and not dry marine products, rich in 20 kinds of aminoacid, also containing calcium, ferrum,
The nutrient such as iodine and vitamin A, have functions that the Bao Suneng in nourishing YIN and invigorating YANG, regulation blood pressure, nourishing the liver to improve visual acuity, and Carnis Haliotidiss
Metabolite necessary to enough destroy cancerous cell, the development of the effective anticancer of energy, Stichopus japonicuss are not only the food of preciousness, and
Famous and precious medical material, energy the kidney invigorating, beneficial marrow, with improving memory, delaying gonad aging, prevent arteriosclerosis and antitumor etc.
Effect, Stichopus japonicuss and Carnis Haliotidiss are all belonging to the gentle food materials of the property of medicine, and long-term consumption can make body more healthy and strong, add auxiliary food materials
Tricholoma matsutake (lto et lmai) Singer, Truffe, Caulis Bambusae In Taeniam, Rhizoma Gastrodiae, careless bud, Flos Chrysanthemi, vegetables in season, fried collybia albuminosa, bolete and chanterelle can then provide abundant meals
Food fiber and vitamin, after so adding auxiliary food materials, can make nutrition more general equilibrium, moreover it is possible to make soup have vegetable peculiar
Fragrant, neutralized delicate flavour, drink more smooth, fragrant and oiliness.Because being rice noodle and food materials to be put in soup carry out
Scald boil, so scald cook come rice noodle and food materials taste be all similar, and bean paste breast fan volume be directly carry out edible, this
Sample bean paste breast fan volume and food materials, soup collocation get up to be allowed to multiple taste, and mouthfeel more enriches exquisiteness, finally can root
Different dispensings are put into according to different tastes and demand to be seasoned, can thus make the mouthfeel of crossing-over bridge rice noodles more rich
Rich, changeable, the demand of different people's different tastes can be met.
As present invention further optimization, above-mentioned soup, rice noodle, the staple food material of life, ripe staple food material, auxiliary food materials and join
Material is when being prepared, and the soup per 900g joins 400g rice noodle, 5g Xuanwei ham, 8g squid, 10g chicken breast, 7g fillet, 1 Carnis Coturnicis japonicae
Egg, 1 scallop, 1 Carnis Haliotidis, 15g Stichopus japonicuss, 7g shrimp, 8g plain boiled pork, the cool Cold boiled chicken in 10g Wuding County, 20g crisp-fried, 10g Tricholoma matsutake (lto et lmai) Singer, 10g Truffe,
10g Caulis Bambusae In Taeniam, 10g Rhizoma Gastrodiae, 15g grass bud, 2g Flos Chrysanthemi, 5g vegetables in season, 10g fried collybia albuminosa, 10g bolete, 15g chanterelle, 1 bean
Husky breast fan volume, 15g cold dish, 5g Flos Allii Fistulosi, 5g Herba Coriandri, 10g Chinese cabbage, 10g Folium Allii tuberosi, the 15g Glycine max (L.) Merr., 15g Flos Caraganae Sinicae, 10g Oleum Glycines,
10g hot pickled mustard tube, 10g water sauerkraut, 10g tall scrawny person and 2g Oleum sesami.Soup, rice noodle, food materials and dispensing get up to make by the collocation of above-mentioned weight
Crossing-over bridge rice noodles is tasted, and fresh perfume is good to eat, and due to adding numerous food materials and dispensing, this allows for crossing-over bridge rice noodles and is meeting one
Nutrition having been taken into account also while the appetite of adult, acted not only as staple food and eaten, moreover it is possible to as dish, has added Oleum sesami
It is an insulation effect in order to allow Oleum sesami seal the heat of soup, but it is more greasy that soup can be thus drunk, and adds Caulis Bambusae In Taeniam then
Well Oleum sesami can be absorbed, can thus make soup fragrant and oiliness, crossing-over bridge rice noodles also more fresh perfume (or spice), smooth good to eat.
As present invention further optimization, above-mentioned soup be by chicken, spine, cylinder bone, fore shank, Xuanwei ham, Semen Glyciness, gold
Hook and eight kinds of materials of mesh fish fry are put into boil in water and form, and boil each material of Shi Shuiyu by weight calculating, water：Chicken：Spine：Cylinder
Bone：Fore shank：Xuanwei ham：Semen Glyciness：Golden hook：Mesh fish fry is 80：10：5：5：6：5：3：1：0.5.Soup is the elite of crossing-over bridge rice noodles
Be located because all of food materials be all through soup scald boil after eaten again, whether one bowl of crossing-over bridge rice noodles is fond of eating, and must see that soup is first
No good to eat, soup be chicken, spine, cylinder bone, fore shank, Xuanwei ham, Semen Glyciness, golden hook and mesh fish fry are put in clear water boil and
Become, it is to allow soup have the effect of nourishing to add chicken, but only carries out boiling with chicken and can make soup single taste, therefore adds
Spine, cylinder bone, fore shank, Xuanwei ham, Semen Glyciness, golden hook and mesh fish fry are being seasoned, and spine and cylinder bone can allow in soup and incorporate
The taste of bone, golden hook and mesh fish fry can then make soup have the local flavor of seafood, and the mouthfeel level for so allowing for soup is more rich
Richness, with chicken soup, bone soup and the triple local flavors of seafood soup, adds Semen Glyciness soup can be made well more fine and smooth, moreover it is possible to provide rich
Rich aminoacid, the bone marrow oil in cylinder bone can not only be replenished the calcium the effect of also replenishing vital essence and blood, and add Xuanwei ham then can make soup more
Plus aromatic, above-mentioned mesh fish fry is exactly that cuttlefish removes head, cleaned and cut out lines above with knife, is put in boiled water and cooks by scalding
The finished product that makes afterwards.
As present invention further optimization, above-mentioned boil during per 900g soup in, the Sal of addition, Radix orixae japonicae
Powder, monosodium glutamate, chicken oil, the amount of refined oil are respectively 1.6g, 0.2g, 0.8g, 30g, 30g.Be separately added in the soup of 80kg 1.6g,
The Sal of 0.2g, 0.8g, 30g, 30g, white pepper powder, monosodium glutamate, chicken oil, refined oil, can make soup fragrant and oiliness, have a taste and not salty.
Used as present invention further optimization, the above-mentioned process that boils is will be serious to chicken, spine, cylinder bone, fore shank, Xuanwei
Lower limb, Semen Glyciness, golden hook and mesh fish fry are washed more than once clearly, after the completion of cleaning, material are put in ready container, then to appearance
Ready water is added in device, is stewed 8 hours with slow fire, is carried out leaching after the completion of stewing, after the completion of leaching again in container
Water is added, is then stewed 6 hours with moderate heat, after the completion of stewing, carry out second leaching.Be washed more than once clearly is boiled to allow
The soup for going out contains less impurity, more smooth good to eat, is stewed 8 hours with slow fire and is because being stewed with slow fire, can allow water evaporation
Amount lack relatively, when being avoided that big fire is stewed, moisture evaporation is crossed and occurs water in pressure cooker and stewed dry situation, on the other hand, uses
When slow fire stews, the collision frequency between food materials and container of stewing soup can be reduced, collision dynamics can also reduce, and so allow for
The density of food materials of stewing soup diminishes, and it is soft that fiber is easier to become, and the soup for boiling out is just more nutritious, and after first time leaching
Carry out stewing with moderate heat and be because that food materials have already been through and once stew, fiber has become soft, faster can be boiled with moderate heat
Go out the soup that wants.
Used as present invention further optimization, above-mentioned rice noodle is the one kind in Calyx seu fructus physaliss rice noodle, thin rice noodle and red rice line.Rice
Line is the one kind in Calyx seu fructus physaliss rice noodle, thin rice noodle and red rice line, can thus make a person sponging on an aristocrat have three kinds of selections, select different rice
Line, mouthfeel is also different, can meet the demand of different people's different tastes, and Calyx seu fructus physaliss rice noodle is fresh and sweet, lubricious, and muscles and bones is good, smooth
Hui Tian, thin rice noodle mouthfeel is delicate, just melt in the mouth, and then nutritive value is more high for red rice line.
A kind of manufacture method of above-mentioned crossing-over bridge rice noodles, comprises the steps：Put food materials and dispensing；Will be for holding rice noodle
Container, chicken oil and the soup for boiling be heated separately to 150 degrees Celsius, 60 degrees Celsius and more than 100 degrees Celsius；After heating
Chicken oil and soup pour into heating after for holding in the container of rice noodle；Chicken oil and soup are poured into for holding in the container of rice noodle
Afterwards, raw food materials, rice noodle, ripe food materials and dispensing are sequentially added in the container for hold rice noodle.Because crossing-over bridge rice noodles be by
Food materials and dispensing are directly placed in soup to carry out scalding and boil, and are therefore first well placed food materials and dispensing before consumption, in order to be able to by food materials
Cook by scalding with dispensing, need for soup more than 100 degrees Celsius to be heated to, and chicken oil is in order to the heat of soup is sealed, and plays insulation,
The container for holding rice noodle is heated to 150 degrees Celsius, so hold that the container of rice noodle can continue transfers heat to soup, to subtract
The the scattering and disappearing of heat during few edible, and be first put into raw food materials, be in order to be able to preferably raw food materials be cooked by scalding.
Used as present invention further optimization, above-mentioned food materials of putting are included raw staple food material Xuanwei ham, squid, chicken
Dried meat, fillet and scallop are placed in a plate, and spoon cold boiled water and Oleum sesami on raw staple food material；After smashing Ovum Coturnicis japonicae eggshell
The Ovum Gallus domesticus album of Ovum Coturnicis japonicae and egg yolk are loaded in plate；By ripe staple food material Carnis Haliotidiss, Stichopus japonicuss, shrimp, plain boiled pork, the cool Cold boiled chicken in Wuding County and crisp-fried
It is placed in a plate；By Tricholoma matsutake (lto et lmai) Singer, Truffe, Caulis Bambusae In Taeniam, Rhizoma Gastrodiae, careless bud, Flos Chrysanthemi, vegetables in season, fried collybia albuminosa, bolete, chanterelle,
Bean paste breast fan volume, cold dish, Flos Allii Fistulosi, Herba Coriandri, Chinese cabbage, Folium Allii tuberosi, the Glycine max (L.) Merr., Flos Caraganae Sinicae, Oleum Glycines, hot pickled mustard tube, water sauerkraut and tall scrawny person divide
It is not placed in different plates.Raw staple food material and ripe staple food material are individually placed in different plates, preferably can be distinguished,
Cold boiled water being spooned on raw staple food material and Oleum sesami can play a part of moisturizing, is that food materials are more fresh, Ovum Coturnicis japonicae eggshell
The Ovum Gallus domesticus album of Ovum Coturnicis japonicae and egg yolk are loaded after smashing enhanced convenience when boiling hot boiling can be so made in plate fast, has saved the time,
Auxiliary food materials and dispensing are individually placed in different plates, thus can be put into according to the different demands of different people different
Auxiliary food materials, while preferably can be seasoned according to different tastes.
Used as present invention further optimization, fried collybia albuminosa in above-mentioned ripe food materials, bolete and chanterelle are according to a person sponging on an aristocrat
Itself hobby is selectively put into and holds in the container of rice noodle, and bean paste breast fan volume then directly eats.
Compared with prior art, the present invention can at least reach in following beneficial effect：
1. garnish food many, due to adding Carnis Haliotidiss, Stichopus japonicuss, shrimp, Tricholoma matsutake (lto et lmai) Singer, Truffe, Caulis Bambusae In Taeniam, Rhizoma Gastrodiae, careless bud, Flos Chrysanthemi, vegetables in season, oil
Collybia albuminosa (Berk.) Petch, bolete, chanterelle, bean paste breast fan volume, cold dish, Flos Allii Fistulosi, Herba Coriandri, Chinese cabbage, Folium Allii tuberosi, the Glycine max (L.) Merr., Flos Caraganae Sinicae, Oleum Glycines, squeezing
Dish, water sauerkraut and tall scrawny person, so being of high nutritive value, both can be eaten as staple food, moreover it is possible to as dish.
2. Caulis Bambusae In Taeniam absorbs the oil in soup so that soup is fragrant and oiliness, smooth good to eat, and so the boiling hot rice noodle for cooking is also more
Good to eat.
3. as soup is boiled and is formed by chicken, spine, cylinder bone, fore shank, Xuanwei ham, Semen Glyciness, golden hook and mesh fish fry, this
Sample allows for soup and has abundant multi-level mouthfeel, scalds the food materials for cooking and also just has abundant multi-level mouthfeel, and
Fried collybia albuminosa, bolete and chanterelle can also be selectively put into according to a person sponging on an aristocrat itself hobby, bean paste breast fan volume is direct-edible, this
Sample allows for the different taste that crossing-over bridge rice noodles can meet different people.
Specific embodiment
In order that the objects, technical solutions and advantages of the present invention become more apparent, with reference to embodiments, to the present invention
It is further elaborated.It should be appreciated that specific embodiment described herein is not used to only in order to explain the present invention
Limit the present invention.
Specific embodiment 1：
A kind of crossing-over bridge rice noodles, including soup, rice noodle, the staple food material of life, ripe staple food material, auxiliary food materials and dispensing, the master of above-mentioned life
Food materials include Xuanwei ham, squid, chicken breast, fillet, Ovum Coturnicis japonicae and scallop, ripe staple food material include Carnis Haliotidiss, Stichopus japonicuss, shrimp, plain boiled pork,
The cool Cold boiled chicken in Wuding County and crisp-fried, auxiliary food materials include Tricholoma matsutake (lto et lmai) Singer, Truffe, Caulis Bambusae In Taeniam, Rhizoma Gastrodiae, careless bud, Flos Chrysanthemi, vegetables in season, fried collybia albuminosa, cattle
Liver bacterium, chanterelle, bean paste breast fan volume and cold dish, dispensing include Flos Allii Fistulosi, Herba Coriandri, Chinese cabbage, Folium Allii tuberosi, the Glycine max (L.) Merr., Flos Caraganae Sinicae, Oleum Glycines,
Hot pickled mustard tube, water sauerkraut, tall scrawny person and Oleum sesami.
The staple food material of above-mentioned life is not boil, do not cooked the food materials that directly can not eat, and ripe staple food material is for boiling
The food materials that directly can eat crossing, cooking, the cool Cold boiled chicken in Wuding County refers to the cool Cold boiled chicken that is made with Wuding Chicken, and crisp-fried is fertile with pig
Fat or streaky pork are made, and manufacture method is to spill salt in fat pork or streaky pork to pickle one hour, adds after pickling
Egg and Semen Glycines powder stir, while the vegetable oil in oil cauldron is heated, egg and Semen Glycines powder then will be added to stir after
Fat pork or streaky pork are put in oil cauldron, and it is fried to golden yellow to open small fire, and fried collybia albuminosa is obtained after following process：
1. it is cut into thin strips after cleaning 800 parts～1200 parts Collybia albuminosa (Berk.) Petch, a length of 50 ~ 70mm of slice, bottom surface is the rectangle of 5*5mm；2. 3 are taken
Part～6 parts of Fructus Tsaoko, 3 parts～6 parts of anise, the chilli gauze of 2 parts～4 parts of dry Pericarpium Zanthoxyli and 3 parts～6 parts be bundled into spice
Bag；3. 600 parts in oil cauldron～1000 parts of edible oil is heated, the Herba Alii fistulosi for being then placed in spices bag and 400 parts～600 parts is carried out
Refining, will drag for Herba Alii fistulosi after Herba Alii fistulosi perfume to be emitted and spices bag will be pulled out, leave the vegetable oil for having refined；4. small fire is opened, by the Collybia albuminosa (Berk.) Petch for cutting
It is put into fried to golden yellow in the vegetable oil for having refined, in frying course, is put into 2 parts～4 parts of Sal；5. after frying well, Collybia albuminosa (Berk.) Petch is dragged for
Rise, after the vegetable oil of mistake to be used is cool, the Collybia albuminosa (Berk.) Petch that has fried is placed in oil and is soaked, pull out when edible.The way of bolete
With fried collybia albuminosa way differ only in the 1st step be by Collybia albuminosa (Berk.) Petch cutting, and bolete be clean after cut into slices, be cut into
The bolete thickness of piece is 5mm, and remaining step is identical, and said method eliminates the fishy smell of edible oil itself by fried Herba Alii fistulosi,
While increased pungent fragrance, such work to edible oil further through the fried material bag equipped with chilli, Fructus Tsaoko, anise and pepper grain
Sequence makes edible oil with enriching and the fragrance of uniqueness, and then fresher perfume is good to eat for parch fried collybia albuminosa out, causes appetite, bean paste breast
The breast fan volume that volume is sweetened bean paste stuffing is fanned, rich in abundant in the staple food material Xuanwei ham of life, squid, chicken breast, fillet, Ovum Coturnicis japonicae and scallop
Protein and needed by human body various aminoacid, can be that people provide necessary nutrition, and staple food materials of these lifes are passed through
Boiling hot the boiling of short time can just eat, therefore in order to be able to preferably preserve the delicious of food materials while the loss for reducing nutrient substance is direct
End serves, and carries out again scalding and boils, after adding raw staple food material, the taste of soup can be made to become more dense in soup when edible
Strongly fragrant, and the food materials of the life that is cooked by scalding by soup, decoction is absorbed, becomes tasty and delicious, not only the taste of food materials itself is fully discharged,
Taste also with strong decoction, ripe staple food material Carnis Haliotidiss, Stichopus japonicuss, shrimp, the cool Cold boiled chicken of plain boiled pork and Wuding County, be through the long period
Boiling hot boiling could eat, therefore in order to reduce a person sponging on an aristocrat wait time, before serving ripe staple food material end, first carry out once
Scalding and boil, is held after waiting to boil again and serve, need to only be heated so when edible, Carnis Haliotidiss, Stichopus japonicuss and shrimp is put in soup
The delicate flavour of soup can be improved, makes soup have typical sea food flavor, Carnis Haliotidiss are to mend and not dry marine products, rich in 20 kinds of aminoacid,
Also containing the nutrient such as calcium, ferrum, iodine and vitamin A, have functions that nourishing YIN and invigorating YANG, blood pressure, nourishing the liver to improve visual acuity, and Bao is adjusted
Bao Su in fish can destroy cancerous cell necessary to metabolite, can effective anticancer development, Stichopus japonicuss are not only treasure
Expensive food, and famous and precious medical material, energy the kidney invigorating, beneficial marrow, with improving memory, delaying gonad aging, prevent tremulous pulse hard
The effect such as change and antitumor, Stichopus japonicuss and Carnis Haliotidiss are all belonging to the gentle food materials of the property of medicine, and long-term consumption can make body more be good for
Strong, addition auxiliary food materials Tricholoma matsutake (lto et lmai) Singer, Truffe, Caulis Bambusae In Taeniam, Rhizoma Gastrodiae, careless bud, Flos Chrysanthemi, vegetables in season, fried collybia albuminosa, bolete and chanterelle are then
Abundant dietary fiber and vitamin can be provided, after so adding auxiliary food materials, nutrition more general equilibrium can be made, moreover it is possible to make
Soup has the distinctive fragrant of vegetable, has neutralized delicate flavour, drink more smooth, fragrant and oiliness.Because be by rice noodle and food
Material be put in soup carry out scald boil, so scald cook come rice noodle and food materials taste be all similar, and bean paste breast fan volume be straight
Tap into what row ate, such bean paste breast fan volume and food materials, soup arrange in pairs or groups to get up to be allowed to multiple taste, and mouthfeel is more enriched
Exquisiteness, finally can be put into different dispensings according to different tastes and demand to be seasoned, can thus make crossing-over bridge rice noodles
Mouthfeel more enrich, changeable, the demand of different people's different tastes can be met.
Specific embodiment 2：
The present embodiment be on the basis of specific embodiment 1 to soup, rice noodle, the staple food material of life, ripe staple food material, auxiliary food materials and
The preparation situation of dispensing is further detailed, and above-mentioned soup, rice noodle, the staple food material of life, ripe staple food material, auxiliary and are joined at food materials
Material is when being prepared, and the soup per 900g joins 400g rice noodle, 5g Xuanwei ham, 8g squid, 10g chicken breast, 7g fillet, 1 Carnis Coturnicis japonicae
Egg, 1 scallop, 1 Carnis Haliotidis, 15g Stichopus japonicuss, 7g shrimp, 8g plain boiled pork, the cool Cold boiled chicken in 10g Wuding County, 20g crisp-fried, 10g Tricholoma matsutake (lto et lmai) Singer, 10g Truffe,
10g Caulis Bambusae In Taeniam, 10g Rhizoma Gastrodiae, 15g grass bud, 2g Flos Chrysanthemi, 5g vegetables in season, 10g fried collybia albuminosa, 10g bolete, 15g chanterelle, 1 bean
Husky breast fan volume, 15g cold dish, 5g Flos Allii Fistulosi, 5g Herba Coriandri, 10g Chinese cabbage, 10g Folium Allii tuberosi, the 15g Glycine max (L.) Merr., 15g Flos Caraganae Sinicae, 10g Oleum Glycines,
10g hot pickled mustard tube, 10g water sauerkraut, 10g tall scrawny person and 2g Oleum sesami.
Soup, rice noodle, food materials and dispensing get up to make crossing-over bridge rice noodles fresh perfume of tasting good to eat by the collocation of above-mentioned weight, due to adding
Numerous food materials and dispensing have been entered, this allows for crossing-over bridge rice noodles and battalion has also been taken into account while the appetite of an adult is met
Support, act not only as staple food and eaten, moreover it is possible to as dish, add Oleum sesami be in order to allow Oleum sesami seal the heat of soup, rise
Insulation effect, but it is more greasy that soup can be thus drunk, and adds Caulis Bambusae In Taeniam and then can absorb Oleum sesami well, thus can
Make soup fragrant and oiliness, crossing-over bridge rice noodles also more fresh perfume (or spice), smooth good to eat.
Specific embodiment 3：
The present embodiment is on the basis of specific embodiment 1, soup to be described in detail, above-mentioned soup be by chicken, spine, cylinder
Bone, fore shank, Xuanwei ham, Semen Glyciness, golden hook and eight kinds of materials of mesh fish fry are put into boil in water and form, and boil each material of Shi Shuiyu
By weight calculating, water：Chicken：Spine：Cylinder bone：Fore shank：Xuanwei ham：Semen Glyciness：Golden hook：Mesh fish fry is 80：10：5：5：6：5：
3：1：0.5.
Soup be crossing-over bridge rice noodles elite be located because all of food materials be all through soup scald boil after eaten again, one bowl of mistake
Whether QIAO rice line is fond of eating, and must see whether soup good to eat first, soup be by chicken, spine, cylinder bone, fore shank, Xuanwei ham, Semen Glyciness, gold
Hook and mesh fish fry are put into boil in clear water and form, add chicken be in order to allow soup have the effect of nourishing, but only be endured with chicken
System can make soup single taste, therefore add spine, cylinder bone, fore shank, Xuanwei ham, Semen Glyciness, golden hook and mesh fish fry carrying out
Seasoning, spine and cylinder bone can allow the taste for incorporating bone in soup, golden hook and mesh fish fry then make soup have the local flavor of seafood, so
The mouthfeel level for allowing for soup more enriches, and with chicken soup, bone soup and the triple local flavors of seafood soup, adds Semen Glyciness good
Make soup more fine and smooth, moreover it is possible to provide abundant aminoacid, the bone marrow oil in cylinder bone can not only be replenished the calcium the effect of also replenishing vital essence and blood,
And adding Xuanwei ham then make soup more aromatic, above-mentioned mesh fish fry is exactly that cuttlefish removes head, cleaned and use above
Knife cuts out lines, is put into the finished product that makes after cooking by scalding in boiled water.
Specific embodiment 4：
The present embodiment be on the basis of specific embodiment 3, soup is boiled during add flavoring agent and oil plant carried out further
Explanation, above-mentioned boil during per 900g soup in, the Sal of addition, white pepper powder, monosodium glutamate, chicken oil, the amount of refined oil are divided
Wei not 1.6g, 0.2g, 0.8g, 30g, 30g.Be separately added in the soup of 80kg 1.6g, 0.2g, 0.8g, 30g, 30g Sal,
White pepper powder, monosodium glutamate, chicken oil, refined oil, can make soup fragrant and oiliness, have a taste and not salty.
Specific embodiment 5：
The present embodiment is to have carried out further instruction to the process that boils of soup on the basis of specific embodiment 3, above-mentioned boils
Process be that chicken, spine, cylinder bone, fore shank, Xuanwei ham, Semen Glyciness, golden hook and mesh fish fry are washed more than once clearly, cleaning is completed
Afterwards material is put in ready container, in container, ready water is then added, stewed 8 hours with slow fire, stewed
Leaching being carried out after becoming, water is added in container again after the completion of leaching, then stewed 6 hours with moderate heat, carry out after the completion of stewing
Second leaching.Be washed more than once clearly be in order to allow the soup that boils out containing less impurity, more smooth good to eat, stewed with slow fire
System is because being stewed with slow fire for 8 hours, and the amount of water evaporation can be allowed to lack relatively, and when being avoided that big fire is stewed, moisture evaporation is too fast
Occur water in pot and dry situation is stewed, on the other hand, when being stewed with slow fire, the collision frequency stewed soup between food materials and container
Can reduce, collision dynamics can also reduce, the density of the food materials that so allow for stewing soup diminishes, it is soft that fiber is easier to become, and boils
The soup for going out is just more nutritious, and carries out stewing with moderate heat after first time leaching and be because that food materials have already been through and once stew
System, fiber has become soft, can faster boil out the soup that wants with moderate heat.
Specific embodiment 6：
The present embodiment is that the species of the rice noodle on the basis of specific embodiment 1 to selecting has carried out further instruction, above-mentioned
Rice noodle is the one kind in Calyx seu fructus physaliss rice noodle, thin rice noodle and red rice line.Rice noodle is in Calyx seu fructus physaliss rice noodle, thin rice noodle and red rice line
Kind, can thus make a person sponging on an aristocrat have three kinds of selections, different rice noodles are selected, mouthfeel is also different, can meet different people's differences
The demand of taste, Calyx seu fructus physaliss rice noodle is fresh and sweet, lubricious, and muscles and bones is good, smooth Hui Tian, and thin rice noodle mouthfeel is delicate, just melt in the mouth, and red rice line is then
Nutritive value is more high.
Specific embodiment 7：
The manufacture method of the crossing-over bridge rice noodles in a kind of specific embodiment 1, comprises the steps：Put food materials and dispensing；To be used for
Container, chicken oil and the soup for boiling for holding rice noodle is heated separately to 150 degrees Celsius, 60 degrees Celsius and more than 100 degrees Celsius；
By the chicken oil after heating and soup pour into heating after for holding in the container of rice noodle；Chicken oil and soup are poured into for holding rice noodle
Container in after, sequentially add raw food materials, rice noodle, ripe food materials and dispensing in the container for hold rice noodle.
Because crossing-over bridge rice noodles is food materials and dispensing to be directly placed in soup carry out scalding to boil, therefore before consumption first by food materials and
Dispensing is well placed, and in order to be able to cook by scalding food materials and dispensing, needs for soup to be heated to more than 100 degrees Celsius, and chicken oil be in order to seal
Firmly the heat of soup, plays insulation, the container for holding rice noodle is heated to 150 degrees Celsius, so holds the container energy of rice noodle
Lasting transfers heat to soup, with reduce edible during the scattering and disappearing of heat, and be first put into raw food materials, be in order to be able to more preferable
Raw food materials are cooked by scalding.
Specific embodiment 8：
The present embodiment has been described in detail to putting food materials on the basis of specific embodiment 7, above-mentioned puts food materials bag
Include and raw staple food material Xuanwei ham, squid, chicken breast, fillet and scallop are placed in a plate, and drench on raw staple food material
Upper cold boiled water and Oleum sesami；After smashing Ovum Coturnicis japonicae eggshell, the Ovum Gallus domesticus album of Ovum Coturnicis japonicae and egg yolk are loaded in plate；By ripe staple food material Bao
Fish, Stichopus japonicuss, shrimp, plain boiled pork, the cool Cold boiled chicken in Wuding County and crisp-fried are placed in a plate；By Tricholoma matsutake (lto et lmai) Singer, Truffe, Caulis Bambusae In Taeniam, Rhizoma Gastrodiae, careless bud, chrysanthemum
Flower, vegetables in season, fried collybia albuminosa, bolete, chanterelle, bean paste breast fan volume, cold dish, Flos Allii Fistulosi, Herba Coriandri, Chinese cabbage, Folium Allii tuberosi, the Glycine max (L.) Merr.,
Flos Caraganae Sinicae, Oleum Glycines, hot pickled mustard tube, water sauerkraut and tall scrawny person are individually placed in different plates.
Raw staple food material and ripe staple food material are individually placed in different plates, preferably can be distinguished, in raw staple food
Cold boiled water being spooned on material and Oleum sesami can play a part of moisturizing, is that food materials are more fresh, by quail after Ovum Coturnicis japonicae eggshell is smashed
The Ovum Gallus domesticus album of quail egg and egg yolk load enhanced convenience when can so make boiling hot boiling in plate and fast, have saved the time, will aid in food materials
Being individually placed in different plates with dispensing, thus different auxiliary food materials can be put into according to the different demands of different people,
While preferably can be seasoned according to different tastes.
Specific embodiment 9：
The present embodiment be to adding ripe food materials to carry out entering one in the container for hold rice noodle on the basis of specific embodiment 7
The explanation of step, fried collybia albuminosa in above-mentioned ripe food materials, bolete and chanterelle are selectively put into Sheng according to a person sponging on an aristocrat itself hobby
Put in the container of rice noodle, bean paste breast fan volume then directly eats.The mouthfeel of rice noodle can be so caused more to enrich, a person sponging on an aristocrat can root
According to the taste of itself, collocation is more selectively carried out edible.
Although reference be made herein to invention has been described for multiple explanatory embodiments of the present invention, however, it is to be understood that
Those skilled in the art can be designed that a lot of other modifications and embodiment, and these modifications and embodiment will fall in this Shen
Please be within disclosed spirit and spirit.More specifically, in the range of disclosure and claim, can be to master
The building block of topic composite configuration and/or layout carry out multiple modifications and improvement.Except carried out to building block and/or layout
Deformation and improvement are outer, and to those skilled in the art, other purposes also will be apparent.
Claims (9)
1. a kind of crossing-over bridge rice noodles, including soup, rice noodle, the staple food material of life, ripe staple food material, aids in food materials and dispensing, and its feature exists
In：The staple food material of the life includes Xuanwei ham, squid, chicken breast, fillet, Ovum Coturnicis japonicae and scallop, ripe staple food material include Carnis Haliotidiss,
Stichopus japonicuss, shrimp, plain boiled pork, the cool Cold boiled chicken in Wuding County and crisp-fried, auxiliary food materials include Tricholoma matsutake (lto et lmai) Singer, Truffe, Caulis Bambusae In Taeniam, Rhizoma Gastrodiae, careless bud, Flos Chrysanthemi, season
Vegetable, fried collybia albuminosa, bolete, chanterelle, bean paste breast fan volume and cold dish, dispensing includes Flos Allii Fistulosi, Herba Coriandri, Chinese cabbage, Folium Allii tuberosi, bean curd
Skin, Flos Caraganae Sinicae, Oleum Glycines, hot pickled mustard tube, water sauerkraut, tall scrawny person and Oleum sesami.
2. crossing-over bridge rice noodles according to claim 1, it is characterised in that：The soup, rice noodle, the staple food material of life, ripe staple food
Material, auxiliary food materials and dispensing when being prepared, per 900g soup join 400g rice noodle, 5g Xuanwei ham, 8g squid, 10g chicken breast,
7g fillet, 1 Ovum Coturnicis japonicae, 1 scallop, 1 Carnis Haliotidis, 15g Stichopus japonicuss, 7g shrimp, 8g plain boiled pork, the cool Cold boiled chicken in 10g Wuding County, 20g crisp-fried,
10g Tricholoma matsutake (lto et lmai) Singer, 10g Truffe, 10g Caulis Bambusae In Taeniam, 10g Rhizoma Gastrodiae, 15g grass bud, 2g Flos Chrysanthemi, 5g vegetables in season, 10g fried collybia albuminosa, 10g Hepar Bovis seu Bubali
Bacterium, 15g chanterelle, 1 bean paste breast fan volume, 15g cold dish, 5g Flos Allii Fistulosi, 5g Herba Coriandri, 10g Chinese cabbage, 10g Folium Allii tuberosi, the 15g Glycine max (L.) Merr.,
15g Flos Caraganae Sinicae, 10g Oleum Glycines, 10g hot pickled mustard tube, 10g water sauerkraut, 10g tall scrawny person and 2g Oleum sesami.
3. crossing-over bridge rice noodles according to claim 1, it is characterised in that：The soup be by chicken, spine, cylinder bone, fore shank, a surname
Prestige Petaso, Semen Glyciness, golden hook and eight kinds of materials of mesh fish fry are put into boil in water and form, and boil each material of Shi Shuiyu by weight
Calculate, water：Chicken：Spine：Cylinder bone：Fore shank：Xuanwei ham：Semen Glyciness：Golden hook：Mesh fish fry is 80：10：5：5：6：5：3：1：0.5.
4. crossing-over bridge rice noodles according to claim 3, it is characterised in that：Described boil during per 900g soup in, add
Sal, white pepper powder, monosodium glutamate, chicken oil, refined oil amount be respectively 1.6g, 0.2g, 0.8g, 30g, 30g.
5. crossing-over bridge rice noodles according to claim 3, it is characterised in that：The process that boils be by chicken, spine, cylinder bone,
Fore shank, Xuanwei ham, Semen Glyciness, golden hook and mesh fish fry are washed more than once clearly, after the completion of cleaning, material are put into ready appearance
In device, in container, ready water then being added, is stewed 8 hours with slow fire, leaching is carried out after the completion of stewing, after the completion of leaching
Water is added in container again, then stewed 6 hours with moderate heat, after the completion of stewing, carry out second leaching.
6. crossing-over bridge rice noodles according to claim 1, it is characterised in that：The rice noodle is Calyx seu fructus physaliss rice noodle, thin rice noodle and red rice
One kind in line.
7. the manufacture method of crossing-over bridge rice noodles described in a kind of claim 1, it is characterised in that：Comprise the steps：Put food materials
And dispensing；By be used for hold rice noodle container, chicken oil and the soup for boiling be heated separately to 150 degrees Celsius, 60 degrees Celsius and
More than 100 degrees Celsius；By the chicken oil after heating and soup pour into heating after for holding in the container of rice noodle；Chicken oil and soup are fallen
After entering in the container for hold rice noodle, sequentially add in the container for hold rice noodle raw food materials, rice noodle, ripe food materials and
Dispensing.
8. the manufacture method of crossing-over bridge rice noodles according to claim 7, it is characterised in that：Described put that food materials include will be raw
Staple food material Xuanwei ham, squid, chicken breast, fillet and scallop are placed in a plate, and spoon cold boiled water on raw staple food material
And Oleum sesami；After smashing Ovum Coturnicis japonicae eggshell, the Ovum Gallus domesticus album of Ovum Coturnicis japonicae and egg yolk are loaded in plate；By ripe staple food material Carnis Haliotidiss, Stichopus japonicuss,
Shrimp, plain boiled pork, the cool Cold boiled chicken in Wuding County and crisp-fried are placed in a plate；By Tricholoma matsutake (lto et lmai) Singer, Truffe, Caulis Bambusae In Taeniam, Rhizoma Gastrodiae, careless bud, Flos Chrysanthemi, seasonal vegetable
Dish, fried collybia albuminosa, bolete, chanterelle, bean paste breast fan volume, cold dish, Flos Allii Fistulosi, Herba Coriandri, Chinese cabbage, Folium Allii tuberosi, the Glycine max (L.) Merr., Flos Caraganae Sinicae, bean
Oil, hot pickled mustard tube, water sauerkraut and tall scrawny person are individually placed in different plates.
9. the manufacture method of crossing-over bridge rice noodles according to claim 7, it is characterised in that：A fine breed of chicken with thick brownish feathers in the ripe food materials
Fir, bolete and chanterelle are selectively put into according to a person sponging on an aristocrat itself hobby and hold in the container of rice noodle, and bean paste breast fan volume is then straight
Connect edible.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN109222032A (en) * | 2018-08-06 | 2019-01-18 | 红河天源酒店管理有限公司 | A kind of production method of Mengzi crossing-over bridge rice noodles soup |
| CN110226699A (en) * | 2019-06-24 | 2019-09-13 | 山东伊甸园餐饮管理有限公司 | Crossing-over bridge rice noodles operating process technique |
| CN110250407A (en) * | 2019-06-24 | 2019-09-20 | 昆明国际会展中心有限公司 | A kind of crossing-over bridge rice noodles and preparation method thereof |
| CN110692916A (en) * | 2019-11-15 | 2020-01-17 | 建水县老八碗饮食服务有限公司 | Method for manufacturing Jianshui purple pottery steam-boiler rice noodles |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108056457A (en) * | 2017-11-29 | 2018-05-22 | 郑州市姐弟俩餐饮管理有限公司 | A kind of formula and its preparation process of marmite mealy potato |
| CN109222032A (en) * | 2018-08-06 | 2019-01-18 | 红河天源酒店管理有限公司 | A kind of production method of Mengzi crossing-over bridge rice noodles soup |
| CN110226699A (en) * | 2019-06-24 | 2019-09-13 | 山东伊甸园餐饮管理有限公司 | Crossing-over bridge rice noodles operating process technique |
| CN110250407A (en) * | 2019-06-24 | 2019-09-20 | 昆明国际会展中心有限公司 | A kind of crossing-over bridge rice noodles and preparation method thereof |
| CN110692916A (en) * | 2019-11-15 | 2020-01-17 | 建水县老八碗饮食服务有限公司 | Method for manufacturing Jianshui purple pottery steam-boiler rice noodles |
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