CN106418421A - Seasoning for Chongqing noodles and preparation method thereof - Google Patents
Seasoning for Chongqing noodles and preparation method thereof Download PDFInfo
- Publication number
- CN106418421A CN106418421A CN201611042870.0A CN201611042870A CN106418421A CN 106418421 A CN106418421 A CN 106418421A CN 201611042870 A CN201611042870 A CN 201611042870A CN 106418421 A CN106418421 A CN 106418421A
- Authority
- CN
- China
- Prior art keywords
- parts
- fructus
- chongqing
- pericarpium zanthoxyli
- fructus capsici
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 238000002360 preparation method Methods 0.000 title claims abstract description 9
- 235000012149 noodles Nutrition 0.000 title abstract description 9
- 235000011194 food seasoning agent Nutrition 0.000 title abstract description 8
- 239000000796 flavoring agent Substances 0.000 claims abstract description 24
- 241000287828 Gallus gallus Species 0.000 claims abstract description 19
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 19
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 14
- 239000003205 fragrance Substances 0.000 claims abstract description 10
- 210000000582 semen Anatomy 0.000 claims description 48
- 241000628997 Flos Species 0.000 claims description 25
- 235000013355 food flavoring agent Nutrition 0.000 claims description 20
- 239000002994 raw material Substances 0.000 claims description 19
- 235000019198 oils Nutrition 0.000 claims description 16
- 239000001390 capsicum minimum Substances 0.000 claims description 13
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims description 12
- 240000008384 Capsicum annuum var. annuum Species 0.000 claims description 12
- 239000000843 powder Substances 0.000 claims description 7
- 239000004575 stone Substances 0.000 claims description 7
- 238000001816 cooling Methods 0.000 claims description 6
- 230000001954 sterilising effect Effects 0.000 claims description 6
- 238000004659 sterilization and disinfection Methods 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 4
- 241000208293 Capsicum Species 0.000 claims 2
- 239000002304 perfume Substances 0.000 claims 1
- 240000008574 Capsicum frutescens Species 0.000 abstract description 15
- 235000019640 taste Nutrition 0.000 abstract description 9
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 240000002234 Allium sativum Species 0.000 abstract description 3
- 240000007594 Oryza sativa Species 0.000 abstract description 3
- 235000007164 Oryza sativa Nutrition 0.000 abstract description 3
- 235000013409 condiments Nutrition 0.000 abstract description 3
- 235000004611 garlic Nutrition 0.000 abstract description 3
- 239000000463 material Substances 0.000 abstract description 3
- 235000009566 rice Nutrition 0.000 abstract description 3
- 244000105624 Arachis hypogaea Species 0.000 abstract description 2
- 244000000231 Sesamum indicum Species 0.000 abstract description 2
- 235000003434 Sesamum indicum Nutrition 0.000 abstract description 2
- 235000020232 peanut Nutrition 0.000 abstract description 2
- 240000006927 Foeniculum vulgare Species 0.000 abstract 3
- 235000004204 Foeniculum vulgare Nutrition 0.000 abstract 3
- 241000159443 Myrcia Species 0.000 abstract 3
- 244000223014 Syzygium aromaticum Species 0.000 abstract 3
- 235000016639 Syzygium aromaticum Nutrition 0.000 abstract 3
- 235000002568 Capsicum frutescens Nutrition 0.000 abstract 2
- 244000273928 Zingiber officinale Species 0.000 abstract 2
- 235000006886 Zingiber officinale Nutrition 0.000 abstract 2
- 235000008397 ginger Nutrition 0.000 abstract 2
- 239000006002 Pepper Substances 0.000 abstract 1
- 235000016761 Piper aduncum Nutrition 0.000 abstract 1
- 235000017804 Piper guineense Nutrition 0.000 abstract 1
- 244000203593 Piper nigrum Species 0.000 abstract 1
- 235000008184 Piper nigrum Nutrition 0.000 abstract 1
- 235000019484 Rapeseed oil Nutrition 0.000 abstract 1
- 244000089698 Zanthoxylum simulans Species 0.000 abstract 1
- 235000019633 pungent taste Nutrition 0.000 abstract 1
- 235000019654 spicy taste Nutrition 0.000 abstract 1
- 239000003921 oil Substances 0.000 description 14
- 210000002784 stomach Anatomy 0.000 description 3
- 206010019909 Hernia Diseases 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 210000003734 kidney Anatomy 0.000 description 2
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 2
- 235000013923 monosodium glutamate Nutrition 0.000 description 2
- 239000004223 monosodium glutamate Substances 0.000 description 2
- 235000014347 soups Nutrition 0.000 description 2
- 210000000952 spleen Anatomy 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- 238000010792 warming Methods 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 235000017060 Arachis glabrata Nutrition 0.000 description 1
- 235000010777 Arachis hypogaea Nutrition 0.000 description 1
- 235000018262 Arachis monticola Nutrition 0.000 description 1
- 235000017166 Bambusa arundinacea Nutrition 0.000 description 1
- 235000017491 Bambusa tulda Nutrition 0.000 description 1
- 244000056139 Brassica cretica Species 0.000 description 1
- 235000003351 Brassica cretica Nutrition 0.000 description 1
- 235000003343 Brassica rupestris Nutrition 0.000 description 1
- 208000031361 Hiccup Diseases 0.000 description 1
- 240000005373 Panax quinquefolius Species 0.000 description 1
- 235000003140 Panax quinquefolius Nutrition 0.000 description 1
- 244000082204 Phyllostachys viridis Species 0.000 description 1
- 235000015334 Phyllostachys viridis Nutrition 0.000 description 1
- 206010067171 Regurgitation Diseases 0.000 description 1
- 208000002474 Tinea Diseases 0.000 description 1
- 241000893966 Trichophyton verrucosum Species 0.000 description 1
- 206010047700 Vomiting Diseases 0.000 description 1
- 230000002159 abnormal effect Effects 0.000 description 1
- 230000001174 ascending effect Effects 0.000 description 1
- 239000011425 bamboo Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- QKSKPIVNLNLAAV-UHFFFAOYSA-N bis(2-chloroethyl) sulfide Chemical compound ClCCSCCCl QKSKPIVNLNLAAV-UHFFFAOYSA-N 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 239000011449 brick Substances 0.000 description 1
- 239000003610 charcoal Substances 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 238000013461 design Methods 0.000 description 1
- 208000001848 dysentery Diseases 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 239000006260 foam Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 239000004570 mortar (masonry) Substances 0.000 description 1
- 235000010460 mustard Nutrition 0.000 description 1
- 244000052769 pathogen Species 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 238000012827 research and development Methods 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 210000001113 umbilicus Anatomy 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
- 230000008673 vomiting Effects 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
- Seasonings (AREA)
Abstract
The invention discloses seasoning for Chongqing noodles and a preparation method thereof. The seasoning is prepared from, by weight, 40-60 parts of rapeseed oil, 12-20 parts of light soy sauce, 5-15 parts of red chilies, 5-10 parts of chicken essence, 4-9 parts of peanuts, 1-5 parts of ginger, 1-5 parts of garlic, 1-5 parts of sesame, 0.1-4 parts of Chinese prickly ash, 0.1-4 parts of pepper, 0.1-4 parts of cloves, 0.1-4 parts of fennel and 0.1-4 parts of myrcia. Fried chilies, ginger, garlic, salty materials and materials with a delicate flavor are mixed into a whole, the prepared seasoning for Chongqing noodles can be used as condiment of the Chongqing noodles and can also be directly used for rice eating, and the seasoning is good in taste, more convenient to use by consumers, ready to eat, long in shelf life and convenient to carry. According to the formula, by adding the cloves, fennel, myrcia and the like, the fragrance of the seasoning is improved, and after the cloves, fennel, myrcia and the like cooperate with the remaining components, the seasoning for the Chongqing noodles has the fragrance striking the nose, a strong taste and proper pungent and spicy tastes.
Description
Technical field
The present invention relates to the little face in a kind of Chongqing flavoring agent and preparation method thereof, belong to food seasoning technical field.
Background technology
Spicy little face is the snack of one people from Chongqing favorite, have according to legend upper a century history, its unique local flavor and well-known
Far and near.Between in one's early years, some men of SiChuan, with the face of carrying on the shoulder, load onto charcoal stove, and Gan Jieguo peddles in lane.Here it is Sichuan noodles by
Come.The spicy little face of Chongqing cuisines, one bowl of simply simple vegetarian noodles, the favourite of almost all people from Chongqing.
The common practice in spicy little face is：(1) chilli oil Fructus Capsici processed：Vegetable oil is cooked for 500 grams, boiled be cooled to seventy percent heat,
Off the pot put in an alms bowl, put into Fructus Capsici parch and become chilli oil Fructus Capsici.
(2) taste bowl processed：By chilli oil Fructus Capsici, soy sauce, Zanthoxyli Bungeani powder, hot pickled mustard tube, grating peanut rice, mashed garlic water, Sucus Zingberis, sesame paste,
Herba Alii fistulosi, monosodium glutamate are sequentially placed in bowl, add appropriate bone soup according to customer requirement.
(3) boil face：Heat up water in pot, lower noodles after opening；Beat foam after opening, put into vegetable；After opening again, provoke vegetable
Put into taste bowl side, after face is good, choose face to bowl with thin bamboo strip pocket,.
Spicy is in harmonious proportion not to stimulate, and noodles chewy is smooth, and soup stock is with fragrance striking the nose, and taste is dense.As increasingly enjoying Sheng
The little face in Chongqing of name, but just can only have in the solid shop/brick and mortar store in streets and lanes.For this, the research and development little face in Chongqing flavor pack, is easy to take
Band, boils conveniently, and everybody can stay at home or the little face in light one bowl of genuine Chongqing of cooking of travelling outside, so also more favourable
Extend to the whole of China various places in the little face in the Chongqing us, allow whole nation compatriot one enjoy Chongqing cuisines.
Content of the invention
For existing problem, it is an object of the invention to provide a kind of little face in Chongqing flavoring agent, present invention also offers should
The preparation method of kind of the little face in Chongqing flavoring agent it is easy to preserve, in good taste, do not get angry, health delicious, easy to carry.
In order to realize above-mentioned first purpose, the technical scheme is that：A kind of little face in Chongqing flavoring agent, by following weight portion
The raw material of number is made：Oleum Brassicae campestriss 40-60 part, light soy sauce 12-20 part, Fructus Capsici 5-15 part, chicken essence 5-10 part, Semen arachidis hypogaeae 4-9 part, Rhizoma Zingiberis Recens
1-5 part, Bulbus Allii 1-5 part, Semen Sesami 1-5 part, Pericarpium Zanthoxyli 0.1-4 part, Fructus Piperiss 0.1-4 part, Flos Caryophylli 0.1-4 part, Fructus Foeniculi 0.1-4 part, Herba Pelargonii Graveolentiss
0.1-4 part.
Preferably：It is made up of the following raw material of parts by weight：40 parts of Oleum Brassicae campestriss, 12 parts of light soy sauce, 5 parts of Fructus Capsici, chicken essence 5
Part, 4 parts of Semen arachidis hypogaeae, 1 part of Rhizoma Zingiberis Recens, 1 part of Bulbus Allii, 1 part of Semen Sesami, 0.1 part of Pericarpium Zanthoxyli, 0.1 part of Fructus Piperiss, 0.1 part of Flos Caryophylli, 0.1 part of Fructus Foeniculi, Herba Pelargonii Graveolentiss 0.
Part.
Preferably：It is made up of the raw material of following parts by weight：60 parts of Oleum Brassicae campestriss, 20 parts of light soy sauce, 15 parts of Fructus Capsici, chicken essence
10 parts, 9 parts of Semen arachidis hypogaeae, 5 parts of Rhizoma Zingiberis Recens, 5 parts of Bulbus Allii, 5 parts of Semen Sesami, 4 parts of Pericarpium Zanthoxyli, 4 parts of Fructus Piperiss, 4 parts of Flos Caryophylli, 4 parts of Fructus Foeniculi, 4 parts of Herba Pelargonii Graveolentiss.
Preferably：It is made up of the raw material of following parts by weight：50 parts of Oleum Brassicae campestriss, 18 parts of light soy sauce, 12 parts of Fructus Capsici, chicken essence
8 parts, 6 parts of Semen arachidis hypogaeae, 3 parts of Rhizoma Zingiberis Recens, 3 parts of Bulbus Allii, 4 parts of Semen Sesami, 3 parts of Pericarpium Zanthoxyli, 2 parts of Fructus Piperiss, 2 parts of Flos Caryophylli, 3 parts of Fructus Foeniculi, 3 parts of Herba Pelargonii Graveolentiss.
The preparation method of the little face in this kind of Chongqing flavoring agent, completes in accordance with the following steps：
(1) get the raw materials ready：Get the raw materials ready：Semen arachidis hypogaeae, Semen Sesami, Fructus Capsici and Pericarpium Zanthoxyli are dried, Rhizoma Zingiberis Recens, Bulbus Allii are processed into fine grained, Fructus Capsici, flower
Green pepper, Fructus Piperiss, Flos Caryophylli, Fructus Foeniculi, Herba Pelargonii Graveolentiss are ground into fine powder.
(2) parch：Put into part Oleum Brassicae campestriss in pot, be heated to 150-250 DEG C, drench in Fructus Capsici, Pericarpium Zanthoxyli, Semen Sesami, Semen arachidis hypogaeae
Surface, makes oil capsicum；Add remaining Oleum Brassicae campestriss and be heated to 150-250 DEG C in pot, lower Rhizoma Zingiberis Recens, Bulbus Allii parch to suffusing an exquisite fragrance all around, plus
Enter light soy sauce, Fructus Piperiss, Flos Caryophylli, Fructus Foeniculi, Herba Pelargonii Graveolentiss, chicken essence, oil capsicum stir, you can off the pot；
(3), metering, pack, sterilization cooling obtain product.
Preferably：Described Fructus Capsici is stone column Fructus Capsici.Stone column Fructus Capsici, pungent are overbearing, bright-colored.
The invention has the beneficial effects as follows：Oil capsicum is mixed one by the present invention with Rhizoma Zingiberis Recens, Bulbus Allii, salty substances and delicate flavour material,
The little face in the Chongqing flavoring agent of preparation both can use it is also possible to directly go with rice as little face condiment, in good taste, allows consumer using more
Plus convenient, open bag both edibles, long shelf-life, easy to carry, Herba Pelargonii Graveolentiss in the formula of the present invention：Acrid in the mouth, gas is fragrant, warm in nature scattered, has
Dispelling the wind and dampness pathogens, effect of hernia；Flos Caryophylli property is pungent, taste temperature, enters lung, spleen, stomach, kidney four warp, effect：Warming middle-JIAO, warming the kidney, sending down the abnormal ascending QI.Cure mainly：Control
Singultuss, vomiting, regurgitation, dysentery, trusted subordinate's crymodynia, mass beside the umbilicus, hernia, ringworm；Fructus Foeniculi has functions that stomach invigorating circulation of qi promoting.By Flos Caryophylli, Herba Pelargonii Graveolentiss,
The cooperation of Fructus Foeniculi and remaining flavouring agent component so that little face condiments is with fragrance striking the nose, taste is dense, spicy suitable, not imapirment of the spleen and stomach, do not go up
Fire.And flavoring agent of the present invention does not contain monosodium glutamate, is more healthy flavoring agent.
Specific embodiment
With reference to specific embodiment, the present invention will be further described：
Embodiment 1
The little face in Chongqing flavoring agent：Prepare the following raw material of parts by weight：40 parts of Oleum Brassicae campestriss, 12 parts of light soy sauce, 5 parts of Fructus Capsici,
5 parts of chicken essence, 4 parts of Semen arachidis hypogaeae, 1 part of Rhizoma Zingiberis Recens, 1 part of Bulbus Allii, 1 part of Semen Sesami, 0.1 part of Pericarpium Zanthoxyli, 0.1 part of Fructus Piperiss, 0.1 part of Flos Caryophylli, 0.1 part of Fructus Foeniculi,
0. part of Herba Pelargonii Graveolentiss.Fructus Capsici is stone column Fructus Capsici.
Complete in accordance with the following steps：
(1) get the raw materials ready：Semen arachidis hypogaeae, Semen Sesami, Fructus Capsici and Pericarpium Zanthoxyli are dried, Rhizoma Zingiberis Recens, Bulbus Allii are processed into fine grained, Fructus Capsici, Pericarpium Zanthoxyli, recklessly
Green pepper, Flos Caryophylli, Fructus Foeniculi, Herba Pelargonii Graveolentiss are ground into fine powder.
(2) parch：Put into part Oleum Brassicae campestriss in pot, be heated to 150 DEG C, drench in Fructus Capsici, Pericarpium Zanthoxyli, Semen Sesami, Semen arachidis hypogaeae surface,
Make oil capsicum；Add remaining Oleum Brassicae campestriss and be heated to 150 DEG C in pot, lower Rhizoma Zingiberis Recens, Bulbus Allii parch arrive suffuses an exquisite fragrance all around, addition light soy sauce, recklessly
Green pepper, Flos Caryophylli, Fructus Foeniculi, Herba Pelargonii Graveolentiss, chicken essence, oil capsicum stir, you can off the pot.
(3), metering, pack, sterilization cooling obtain product.
Embodiment 2
The little face in Chongqing flavoring agent：Prepare the following raw material of parts by weight：60 parts of Oleum Brassicae campestriss, 20 parts of light soy sauce, 15 parts of Fructus Capsici,
10 parts of chicken essence, 9 parts of Semen arachidis hypogaeae, 5 parts of Rhizoma Zingiberis Recens, 5 parts of Bulbus Allii, 5 parts of Semen Sesami, 4 parts of Pericarpium Zanthoxyli, 4 parts of Fructus Piperiss, 4 parts of Flos Caryophylli, 4 parts of Fructus Foeniculi, 4 parts of Herba Pelargonii Graveolentiss.
Fructus Capsici is stone column Fructus Capsici.
Complete in accordance with the following steps：
(1) get the raw materials ready：Semen arachidis hypogaeae, Semen Sesami, Fructus Capsici and Pericarpium Zanthoxyli are dried, Rhizoma Zingiberis Recens, Bulbus Allii are processed into fine grained, Fructus Capsici, Pericarpium Zanthoxyli, recklessly
Green pepper, Flos Caryophylli, Fructus Foeniculi, Herba Pelargonii Graveolentiss are ground into fine powder.
(2) parch：Put into part Oleum Brassicae campestriss in pot, be heated to 250 DEG C, drench in Fructus Capsici, Pericarpium Zanthoxyli, Semen Sesami, Semen arachidis hypogaeae surface,
Make oil capsicum；Add remaining Oleum Brassicae campestriss and be heated to 200 DEG C in pot, lower Rhizoma Zingiberis Recens, Bulbus Allii parch arrive suffuses an exquisite fragrance all around, addition light soy sauce, recklessly
Green pepper, Flos Caryophylli, Fructus Foeniculi, Herba Pelargonii Graveolentiss, chicken essence, oil capsicum stir, you can off the pot.
(3), metering, pack, sterilization cooling obtain product.
Embodiment 3
The little face in Chongqing flavoring agent：Prepare the following raw material of parts by weight：50 parts of Oleum Brassicae campestriss, 18 parts of light soy sauce, 12 parts of Fructus Capsici,
8 parts of chicken essence, 6 parts of Semen arachidis hypogaeae, 3 parts of Rhizoma Zingiberis Recens, 3 parts of Bulbus Allii, 4 parts of Semen Sesami, 3 parts of Pericarpium Zanthoxyli, 2 parts of Fructus Piperiss, 2 parts of Flos Caryophylli, 3 parts of Fructus Foeniculi, 3 parts of Herba Pelargonii Graveolentiss.
Fructus Capsici is stone column Fructus Capsici.
Complete in accordance with the following steps：
(1) get the raw materials ready：Semen arachidis hypogaeae, Semen Sesami, Fructus Capsici and Pericarpium Zanthoxyli are dried, Rhizoma Zingiberis Recens, Bulbus Allii are processed into fine grained, Fructus Capsici, Pericarpium Zanthoxyli, recklessly
Green pepper, Flos Caryophylli, Fructus Foeniculi, Herba Pelargonii Graveolentiss are ground into fine powder.
(2) parch：Put into part Oleum Brassicae campestriss in pot, be heated to 200 DEG C, drench in Fructus Capsici, Pericarpium Zanthoxyli, Semen Sesami, Semen arachidis hypogaeae surface,
Make oil capsicum；Add remaining Oleum Brassicae campestriss and be heated to 180 DEG C in pot, lower Rhizoma Zingiberis Recens, Bulbus Allii parch arrive suffuses an exquisite fragrance all around, addition light soy sauce, recklessly
Green pepper, Flos Caryophylli, Fructus Foeniculi, Herba Pelargonii Graveolentiss, chicken essence, oil capsicum stir, you can off the pot.
(3), metering, pack, sterilization cooling obtain product.
Embodiment 4
The little face in Chongqing flavoring agent：Prepare the following raw material of parts by weight：46 parts of Oleum Brassicae campestriss, 16 parts of light soy sauce, 8 parts of Fructus Capsici,
6 parts of chicken essence, 9 parts of Semen arachidis hypogaeae, 1 part of Rhizoma Zingiberis Recens, 1 part of Bulbus Allii, 2 parts of Semen Sesami, 0.5 part of Pericarpium Zanthoxyli, 0.5 part of Fructus Piperiss, 0.1 part of Flos Caryophylli, 0.1 part of Fructus Foeniculi,
0.1 part of Herba Pelargonii Graveolentiss.Fructus Capsici is stone column Fructus Capsici.
Complete in accordance with the following steps：
(1) get the raw materials ready：Semen arachidis hypogaeae, Semen Sesami, Fructus Capsici and Pericarpium Zanthoxyli are dried, Rhizoma Zingiberis Recens, Bulbus Allii are processed into fine grained, Fructus Capsici, Pericarpium Zanthoxyli, recklessly
Green pepper, Flos Caryophylli, Fructus Foeniculi, Herba Pelargonii Graveolentiss are ground into fine powder.
(2) parch：Put into part Oleum Brassicae campestriss in pot, be heated to 190 DEG C, drench in Fructus Capsici, Pericarpium Zanthoxyli, Semen Sesami, Semen arachidis hypogaeae surface,
Make oil capsicum；Add remaining Oleum Brassicae campestriss and be heated to 200 DEG C in pot, lower Rhizoma Zingiberis Recens, Bulbus Allii parch arrive suffuses an exquisite fragrance all around, addition light soy sauce, recklessly
Green pepper, Flos Caryophylli, Fructus Foeniculi, Herba Pelargonii Graveolentiss, chicken essence, oil capsicum stir, you can off the pot.
(3), metering, pack, sterilization cooling obtain product.
The preferred embodiment of the present invention described in detail above.It should be appreciated that those of ordinary skill in the art is no
Need creative work just can make many modifications and variations according to the design of the present invention.Therefore, all technology in the art
It is available that personnel pass through logical analysis, reasoning, or a limited experiment under this invention's idea on the basis of existing technology
Technical scheme, all should be in the protection domain being defined in the patent claims.
Claims (6)
1. a kind of little face in Chongqing flavoring agent, is made up of the raw material of following parts by weight：Oleum Brassicae campestriss 40-60 part, light soy sauce 12-20 part,
Fructus Capsici 5-15 part, chicken essence 5-10 part, Semen arachidis hypogaeae 4-9 part, Rhizoma Zingiberis Recens 1-5 part, Bulbus Allii 1-5 part, Semen Sesami 1-5 part, Pericarpium Zanthoxyli 0.1-4 part, Fructus Piperiss
0.1-4 part, Flos Caryophylli 0.1-4 part, Fructus Foeniculi 0.1-4 part, Herba Pelargonii Graveolentiss 0.1-4 part.
2. according to claim 1 Chongqing little face flavoring agent it is characterised in that：It is made up of the following raw material of parts by weight：Dish
40 parts of seed oil, 12 parts of light soy sauce, 5 parts of Fructus Capsici, 5 parts of chicken essence, 4 parts of Semen arachidis hypogaeae, 1 part of Rhizoma Zingiberis Recens, 1 part of Bulbus Allii, 1 part of Semen Sesami, 0.1 part of Pericarpium Zanthoxyli, recklessly
0.1 part of green pepper, 0.1 part of Flos Caryophylli, 0.1 part of Fructus Foeniculi, 0. part of Herba Pelargonii Graveolentiss.
3. according to claim 1 Chongqing little face flavoring agent it is characterised in that：It is made up of the raw material of following parts by weight：Dish
60 parts of seed oil, 20 parts of light soy sauce, 15 parts of Fructus Capsici, 10 parts of chicken essence, 9 parts of Semen arachidis hypogaeae, 5 parts of Rhizoma Zingiberis Recens, 5 parts of Bulbus Allii, 5 parts of Semen Sesami, 4 parts of Pericarpium Zanthoxyli, recklessly
4 parts of green pepper, 4 parts of Flos Caryophylli, 4 parts of Fructus Foeniculi, 4 parts of Herba Pelargonii Graveolentiss.
4. according to claim 1 Chongqing little face flavoring agent it is characterised in that：It is made up of the raw material of following parts by weight：Dish
50 parts of seed oil, 18 parts of light soy sauce, 12 parts of Fructus Capsici, 8 parts of chicken essence, 6 parts of Semen arachidis hypogaeae, 3 parts of Rhizoma Zingiberis Recens, 3 parts of Bulbus Allii, 4 parts of Semen Sesami, 3 parts of Pericarpium Zanthoxyli, Fructus Piperiss
2 parts, 2 parts of Flos Caryophylli, 3 parts of Fructus Foeniculi, 3 parts of Herba Pelargonii Graveolentiss.
5. a kind of little face in any one of claim 1-4 Chongqing flavoring agent preparation method it is characterised in that：Complete in accordance with the following steps
Become：
(1) get the raw materials ready：Semen arachidis hypogaeae, Semen Sesami, Fructus Capsici and Pericarpium Zanthoxyli are dried, Rhizoma Zingiberis Recens, Bulbus Allii are processed into fine grained, Fructus Capsici, Pericarpium Zanthoxyli, Fructus Piperiss, fourth
Perfume, Fructus Foeniculi, Herba Pelargonii Graveolentiss are ground into fine powder；
(2) parch：Put into part Oleum Brassicae campestriss in pot, be heated to 150-250 DEG C, drench in Fructus Capsici, Pericarpium Zanthoxyli, Semen Sesami, Semen arachidis hypogaeae surface,
Make oil capsicum；Add remaining Oleum Brassicae campestriss in pot and be heated to 150-250 DEG C, lower Rhizoma Zingiberis Recens, Bulbus Allii parch, to suffusing an exquisite fragrance all around, add life
Take out, Fructus Piperiss, Flos Caryophylli, Fructus Foeniculi, Herba Pelargonii Graveolentiss, chicken essence, oil capsicum stir, you can off the pot；
(3), metering, pack, sterilization cooling obtain product.
6. according to claim 5 the little face in Chongqing flavoring agent preparation method it is characterised in that：Described Fructus Capsici is that stone column is red peppery
Green pepper.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611042870.0A CN106418421A (en) | 2016-11-24 | 2016-11-24 | Seasoning for Chongqing noodles and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611042870.0A CN106418421A (en) | 2016-11-24 | 2016-11-24 | Seasoning for Chongqing noodles and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106418421A true CN106418421A (en) | 2017-02-22 |
Family
ID=58219231
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611042870.0A Pending CN106418421A (en) | 2016-11-24 | 2016-11-24 | Seasoning for Chongqing noodles and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106418421A (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106962872A (en) * | 2017-05-08 | 2017-07-21 | 重庆市友军食品有限公司 | Facet condiment and preparation method thereof |
| CN107080221A (en) * | 2017-04-24 | 2017-08-22 | 四川五斗米食品开发有限公司 | A kind of bubble green pepper facet condiment and preparation method thereof |
| CN108338329A (en) * | 2018-01-26 | 2018-07-31 | 重庆市开州区十里竹溪农业开发有限公司 | A kind of spicy chicken giblets condiment and preparation method thereof |
| CN108338349A (en) * | 2018-01-26 | 2018-07-31 | 重庆市开州区十里竹溪农业开发有限公司 | A kind of Chongqing facet condiment and preparation method thereof |
| CN109567129A (en) * | 2018-12-20 | 2019-04-05 | 广西壮族自治区农业科学院 | A kind of anti-corrosive antibacterial condiment and its application |
| CN110692993A (en) * | 2019-11-14 | 2020-01-17 | 庞雷 | Edible seasoning and preparation method thereof |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105361090A (en) * | 2015-11-24 | 2016-03-02 | 重庆市盛沿食品有限责任公司 | Combined Chongqing Xiaomian seasoning packet |
| CN105475955A (en) * | 2015-11-24 | 2016-04-13 | 重庆市盛沿食品有限责任公司 | Making method of combined Chongqing noodle Xiaomian seasoning bag |
| CN105962266A (en) * | 2016-06-20 | 2016-09-28 | 重庆飞亚实业有限公司 | Pickled pepper noodle relish |
| CN106072412A (en) * | 2016-06-20 | 2016-11-09 | 重庆飞亚实业有限公司 | Spicy little flavoring agent |
| CN106072390A (en) * | 2016-06-20 | 2016-11-09 | 重庆飞亚实业有限公司 | Spicy little flavoring agent processing technique |
-
2016
- 2016-11-24 CN CN201611042870.0A patent/CN106418421A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105361090A (en) * | 2015-11-24 | 2016-03-02 | 重庆市盛沿食品有限责任公司 | Combined Chongqing Xiaomian seasoning packet |
| CN105475955A (en) * | 2015-11-24 | 2016-04-13 | 重庆市盛沿食品有限责任公司 | Making method of combined Chongqing noodle Xiaomian seasoning bag |
| CN105962266A (en) * | 2016-06-20 | 2016-09-28 | 重庆飞亚实业有限公司 | Pickled pepper noodle relish |
| CN106072412A (en) * | 2016-06-20 | 2016-11-09 | 重庆飞亚实业有限公司 | Spicy little flavoring agent |
| CN106072390A (en) * | 2016-06-20 | 2016-11-09 | 重庆飞亚实业有限公司 | Spicy little flavoring agent processing technique |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107080221A (en) * | 2017-04-24 | 2017-08-22 | 四川五斗米食品开发有限公司 | A kind of bubble green pepper facet condiment and preparation method thereof |
| CN106962872A (en) * | 2017-05-08 | 2017-07-21 | 重庆市友军食品有限公司 | Facet condiment and preparation method thereof |
| CN108338329A (en) * | 2018-01-26 | 2018-07-31 | 重庆市开州区十里竹溪农业开发有限公司 | A kind of spicy chicken giblets condiment and preparation method thereof |
| CN108338349A (en) * | 2018-01-26 | 2018-07-31 | 重庆市开州区十里竹溪农业开发有限公司 | A kind of Chongqing facet condiment and preparation method thereof |
| CN109567129A (en) * | 2018-12-20 | 2019-04-05 | 广西壮族自治区农业科学院 | A kind of anti-corrosive antibacterial condiment and its application |
| CN110692993A (en) * | 2019-11-14 | 2020-01-17 | 庞雷 | Edible seasoning and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN106418421A (en) | Seasoning for Chongqing noodles and preparation method thereof | |
| CN102835644B (en) | Spicy hot sauce and preparation method of spicy hot sauce | |
| CN106722692A (en) | Spicy chafing dish bottom flavorings and preparation method thereof | |
| CN100393245C (en) | Production of gristle food | |
| CN102028177A (en) | Condiment for boiled fish with pickled cabbage and chilli and method for preparing boiled fish with pickled cabbage and chilli using same | |
| KR101319101B1 (en) | Oddless soup for rice noodle using oriental medicinal herbs and manufacturing method thereof | |
| CN105325891A (en) | Method for producing spicy and fragrant chicken feet | |
| CN101449799A (en) | Tingle and hot flavorings | |
| CN105166817A (en) | Chinese sauerkraut bone soup seasoning and production process thereof | |
| CN106072363A (en) | Hot and Sour Rice Noodles flavoring agent | |
| CN103859347A (en) | Saucing material and preparation method thereof | |
| CN101411455A (en) | Fried dish and stew seasoning | |
| CN103584057A (en) | Flavoring capable of regulating flow of qi to alleviate pain, strengthening spleen and eliminating dampness | |
| CN105995894A (en) | Quick cooking bag of 13 sweet lobster | |
| KR101330430B1 (en) | the powdered and liquefied seasoning, product method of powdered and liquefied seasoning | |
| CN103766828A (en) | Meat stewing material | |
| CN103859346A (en) | Saucing material and preparation method thereof | |
| CN101194727A (en) | Method for preparing griddle cooked duck heads chafing dish | |
| CN105285878A (en) | Seasoning for spiced chicken with chili sauce and production technology of seasoning | |
| CN101606672A (en) | A kind of tasty spicy flavouring | |
| CN104872714A (en) | Recipe of brine seasoning for sauced spiced duck | |
| CN108902906A (en) | A kind of seasoning fresh chilli sauce | |
| KR20080017885A (en) | Spice mixed meat stock powder and katsuobushi power and method thereof | |
| CN1298244C (en) | Spices for cooking duck goose | |
| CN1330258C (en) | Caramel for cooking meat, fish product |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20170222 |
|
| RJ01 | Rejection of invention patent application after publication |