CN106579283A - Pepper seasoner for cold noodles with sesame sauce - Google Patents
Pepper seasoner for cold noodles with sesame sauce Download PDFInfo
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- CN106579283A CN106579283A CN201611118196.XA CN201611118196A CN106579283A CN 106579283 A CN106579283 A CN 106579283A CN 201611118196 A CN201611118196 A CN 201611118196A CN 106579283 A CN106579283 A CN 106579283A
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Abstract
The invention relates to a pepper seasoner for cold noodles with sesame sauce, and belongs to the technical field of seasoner production. The seasoner for cold noodles with sesame sauce is made from, by weight, 5-25 parts of pepper oil, 8-12 parts of garlic water, 3-9 parts of wasabi sauce, 1-8 parts of banana pepper paste, 2-6 parts of ground pepper, 1-5 parts of white sugar, 2-9 parts of sesame oil, 2-6 parts of vinegar, 2-9 parts of salt, 2-6 parts of chicken powder, 1-5 parts of soybean sauce and 5-11 parts of spice. The banana pepper paste, pepper oil and wasabi paste are adopted, with the cooperation of the garlic water and other raw materials of other specific amounts, compatibility is reasonable, storage is easy, flavors are coordinated, and the seasoner can be combined with various noodles to obtain the cold noodles with sesame sauce.
Description
Technical field
The present invention relates to a kind of flavoring agent, it is more particularly related to a kind of Pericarpium Zanthoxyli cool braised noodle flavouring agent, belongs to seasoning
Product production technical field.
Background technology
Cool braised noodle refers to the noodles being eaten cold also known as huyashi-chuuka (cold chinese-style noodles), and in the world there is a cool braised noodle in many areas, prevailing in the hot appetite in summer day
It is not good edible；Now also see in supermarket and peddle box-packed cool braised noodle, supermarket's cool braised noodle style is more, only sensory of noodles is general not as good as cool braised noodle sale monopoly
Shop is neither too hard, nor too soft, and face amount is few not as good as brand shop.
Fructus Capsici, Solanaceae, Capsicum are 1 year or limited herbaceos perennial.Fruit is generally in conical or Long Circle,
In green during immaturity, cerise, green or purple are become after maturation, it is most commonly seen with redness.The fruit cause and effect skin of Fructus Capsici contains
There is capsaicin and have pungent, can appetite stimulator.Ascorbic content occupies first in vegetable in Fructus Capsici, originates in Mexico, bright
Towards the last years of a dynasty or reign incoming China.Green pepper is also viewed and admired, circular, inedible, color has redness, purple etc..
State Intellectual Property Office discloses Publication No. CN101099559, a kind of entitled " flavoring agent in 2008.1.9
And preparation method thereof " invention, the invention is mainly by chilli, anise, Fructus Tsaoko, Fructus Amomi Rotunduss, Rhizoma Zingiberis Recens, Bulbus Allii, Semen Sesami, peanut butter, Semen Sojae Preparatum
Beans parch is formed, it is characterised in that the weight of said components point ratio is：Chilli 30-50 parts, Fructus Tsaoko 0.5-2 parts, Fructus Amomi Rotunduss 0.5-1
Part, anistree 0.5-2 parts, Rhizoma Zingiberis Recens 1.5-4.5 parts, Semen Sesami 4-10 parts, Bulbus Allii 0.5-4 parts, peanut butter 5-30 parts, broad bean paste 5-30 parts；With
Three step parches of upper dispensing point are formed, and the spicy profit mouth of mouthfeel extremely whets the appetite, and can be directly used for mixing cold dish, cool braised noodle, does bottom material of chafing dish
With dip in water, can also be used for parch meat, it is edible after will not feel xerostomia.
Above-mentioned flavoring agent of the prior art can be used for cool braised noodle, but it is not fully suitable as the flavouring agent of cool braised noodle,
The local flavor for reaching coordination can not be combined with all types of noodles.
The content of the invention
Present invention seek to address that flavouring agent can not combine the problem for making cool braised noodle food with all noodles in prior art, carry
For a kind of Pericarpium Zanthoxyli cool braised noodle flavouring agent, rationally, flavor coordination can be combined and make cool braised noodle the cool braised noodle seasoning material formula with various noodles
Food.
In order to realize foregoing invention purpose, its specific technical scheme is as follows：
A kind of Pericarpium Zanthoxyli cool braised noodle flavouring agent, it is characterised in that：Including following raw materials by weight：
Fructus Zanthoxyli oil 5-25 parts
Bulbus Allii water 8-12 parts
Wasabia japonic (Euterma Wasabi) beans 3-9 parts
Roe chilli sauce 1-8 part
Fructus Piperis powder 2-6 parts
White sugar 1-5 parts
Oleum sesami 2-9 parts
Vinegar 2-6 parts
Salt 2-9 parts
Chicken essence 2-6 parts
Soy sauce 1-5 parts
Spice 5-11 parts.
Preferably, a kind of Pericarpium Zanthoxyli cool braised noodle flavouring agent, it is characterised in that：Including following raw materials by weight：
Fructus Zanthoxyli oil 9-12 parts
Bulbus Allii water 10-11 parts
Wasabia japonic (Euterma Wasabi) beans 4-6 parts
Roe chilli sauce 3-5 part
Fructus Piperis powder 4-6 parts
White sugar 2-5 parts
Oleum sesami 3-7 parts
Vinegar 3-5 parts
Salt 3-5 parts
Chicken essence 4-6 parts
Soy sauce 2-4 parts
Spice 6-8 parts.
Spice of the present invention includes anise, Fructus Foeniculi, the Radix Angelicae Dahuricae, Flos Caryophylli, Fructus Piperis Longi, Rhizoma Alpiniae Officinarum and Cortex cinnamomi japonici (Ramulus Cinnamomi).
The ratio of anise of the present invention, Fructus Foeniculi, the Radix Angelicae Dahuricae, Flos Caryophylli, Fructus Piperis Longi, Rhizoma Alpiniae Officinarum and Cortex cinnamomi japonici (Ramulus Cinnamomi) is 1:2:2:2:3:1:
1。
The Advantageous Effects that the present invention brings：
The present invention solves the problems, such as that flavouring agent can not make cool braised noodle food with the combination of all noodles in prior art.The present invention is adopted
With roe chilli sauce, Fructus Zanthoxyli oil and Wasabia japonic (Euterma Wasabi) beans, Bulbus Allii water is equipped with, in conjunction with the raw material of other specified quantitatives, coordinates reasonable, it is easy to protect
Deposit, flavor coordination, can combine with various noodles and make cool braised noodle food.
Specific embodiment
Embodiment 1
A kind of Pericarpium Zanthoxyli cool braised noodle flavouring agent, including following raw materials by weight：
8 parts of Fructus Zanthoxyli oil
8 parts of Bulbus Allii water
3 parts of Wasabia japonic (Euterma Wasabi) beans
1 part of roe chilli sauce
2 parts of Fructus Piperis powder
1 part of white sugar
2 parts of Oleum sesami
2 parts of vinegar
2 parts of salt
2 parts of chicken essence
1 part of soy sauce
5 parts of spice.
Embodiment 2
A kind of Pericarpium Zanthoxyli cool braised noodle flavouring agent, including following raw materials by weight：
20 parts of Fructus Zanthoxyli oil
12 parts of Bulbus Allii water
9 parts of Wasabia japonic (Euterma Wasabi) beans
8 parts of roe chilli sauce
6 parts of Fructus Piperis powder
5 parts of white sugar
9 parts of Oleum sesami
6 parts of vinegar
9 parts of salt
6 parts of chicken essence
5 parts of soy sauce
11 parts of spice.
Embodiment 3
A kind of Pericarpium Zanthoxyli cool braised noodle flavouring agent, including following raw materials by weight：
14 parts of Fructus Zanthoxyli oil
10 parts of Bulbus Allii water
6 parts of Wasabia japonic (Euterma Wasabi) beans
4.5 parts of roe chilli sauce
4 parts of Fructus Piperis powder
3 parts of white sugar
5.5 parts of Oleum sesami
4 parts of vinegar
5.5 parts of salt
4 parts of chicken essence
3 parts of soy sauce
8 parts of spice.
Embodiment 4
A kind of Pericarpium Zanthoxyli cool braised noodle flavouring agent, including following raw materials by weight：
15 parts of Fructus Zanthoxyli oil
11 parts of Bulbus Allii water
8 parts of Wasabia japonic (Euterma Wasabi) beans
3 parts of roe chilli sauce
5.5 parts of Fructus Piperis powder
4.5 parts of white sugar
6.5 parts of Oleum sesami
3 parts of vinegar
4 parts of salt
4.5 parts of chicken essence
2 parts of soy sauce
7 parts of spice.
Embodiment 5
A kind of Pericarpium Zanthoxyli cool braised noodle flavouring agent, including following raw materials by weight：
9 parts of Fructus Zanthoxyli oil
10 parts of Bulbus Allii water
4 parts of Wasabia japonic (Euterma Wasabi) beans
3 parts of roe chilli sauce
4 parts of Fructus Piperis powder
2 parts of white sugar
3 parts of Oleum sesami
3 parts of vinegar
3 parts of salt
4 parts of chicken essence
2 parts of soy sauce
6 parts of spice.
Embodiment 6
A kind of Pericarpium Zanthoxyli cool braised noodle flavouring agent, including following raw materials by weight：
12 parts of Fructus Zanthoxyli oil
11 parts of Bulbus Allii water
6 parts of Wasabia japonic (Euterma Wasabi) beans
5 parts of roe chilli sauce
6 parts of Fructus Piperis powder
5 parts of white sugar
7 parts of Oleum sesami
5 parts of vinegar
5 parts of salt
6 parts of chicken essence
4 parts of soy sauce
8 parts of spice.
Embodiment 7
A kind of Pericarpium Zanthoxyli cool braised noodle flavouring agent, including following raw materials by weight：
10.5 parts of Fructus Zanthoxyli oil
10.5 parts of Bulbus Allii water
5 parts of Wasabia japonic (Euterma Wasabi) beans
4 parts of roe chilli sauce
5 parts of Fructus Piperis powder
3.5 parts of white sugar
5 parts of Oleum sesami
4 parts of vinegar
4 parts of salt
5 parts of chicken essence
3 parts of soy sauce
7 parts of spice.
Embodiment 8
A kind of Pericarpium Zanthoxyli cool braised noodle flavouring agent, including following raw materials by weight：
11 parts of Fructus Zanthoxyli oil
10.3 parts of Bulbus Allii water
5.5 parts of Wasabia japonic (Euterma Wasabi) beans
3.5 parts of roe chilli sauce
5.5 parts of Fructus Piperis powder
4 parts of white sugar
6 parts of Oleum sesami
4.2 parts of vinegar
3.2 parts of salt
4.2 parts of chicken essence
3.9 parts of soy sauce
7.5 parts of spice.
Embodiment 9
On the basis of embodiment 1-8：
Preferably, described spice includes anise, Fructus Foeniculi, the Radix Angelicae Dahuricae, Flos Caryophylli, Fructus Piperis Longi, Rhizoma Alpiniae Officinarum and Cortex cinnamomi japonici (Ramulus Cinnamomi).
Further, the ratio of described anise, Fructus Foeniculi, the Radix Angelicae Dahuricae, Flos Caryophylli, Fructus Piperis Longi, Rhizoma Alpiniae Officinarum and Cortex cinnamomi japonici (Ramulus Cinnamomi) is 1:2:2:
2:3:1:1。
Claims (4)
1. a kind of Pericarpium Zanthoxyli cool braised noodle flavouring agent, it is characterised in that：Including following raw materials by weight：
Fructus Zanthoxyli oil 5-25 parts
Bulbus Allii water 8-12 parts
Wasabia japonic (Euterma Wasabi) beans 3-9 parts
Roe chilli sauce 1-8 part
Fructus Piperis powder 2-6 parts
White sugar 1-5 parts
Oleum sesami 2-9 parts
Vinegar 2-6 parts
Salt 2-9 parts
Chicken essence 2-6 parts
Soy sauce 1-5 parts
Spice 5-11 parts.
2. a kind of Pericarpium Zanthoxyli cool braised noodle flavouring agent according to claim 1, it is characterised in that：Including it is following in parts by weight
Raw material：
Fructus Zanthoxyli oil 9-12 parts
Bulbus Allii water 10-11 parts
Wasabia japonic (Euterma Wasabi) beans 4-6 parts
Roe chilli sauce 3-5 part
Fructus Piperis powder 4-6 parts
White sugar 2-5 parts
Oleum sesami 3-7 parts
Vinegar 3-5 parts
Salt 3-5 parts
Chicken essence 4-6 parts
Soy sauce 2-4 parts
Spice 6-8 parts.
3. a kind of Pericarpium Zanthoxyli cool braised noodle flavouring agent according to claim 1 and 2, it is characterised in that：Described spice include it is anistree,
Fructus Foeniculi, the Radix Angelicae Dahuricae, Flos Caryophylli, Fructus Piperis Longi, Rhizoma Alpiniae Officinarum and Cortex cinnamomi japonici (Ramulus Cinnamomi).
4. a kind of Pericarpium Zanthoxyli cool braised noodle flavouring agent according to claim 3, it is characterised in that：Described anise, Fructus Foeniculi, the Radix Angelicae Dahuricae,
The ratio of Flos Caryophylli, Fructus Piperis Longi, Rhizoma Alpiniae Officinarum and Cortex cinnamomi japonici (Ramulus Cinnamomi) is 1:2:2:2:3:1:1.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611118196.XA CN106579283A (en) | 2016-12-07 | 2016-12-07 | Pepper seasoner for cold noodles with sesame sauce |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611118196.XA CN106579283A (en) | 2016-12-07 | 2016-12-07 | Pepper seasoner for cold noodles with sesame sauce |
Publications (1)
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| CN106579283A true CN106579283A (en) | 2017-04-26 |
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| CN201611118196.XA Pending CN106579283A (en) | 2016-12-07 | 2016-12-07 | Pepper seasoner for cold noodles with sesame sauce |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109329852A (en) * | 2018-11-20 | 2019-02-15 | 镇江幸运食品有限公司 | A kind of dedicated seasoning in pot cover face |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105475951A (en) * | 2015-12-23 | 2016-04-13 | 成都汇安捷伦科技有限公司 | Cold noodle seasoning |
-
2016
- 2016-12-07 CN CN201611118196.XA patent/CN106579283A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105475951A (en) * | 2015-12-23 | 2016-04-13 | 成都汇安捷伦科技有限公司 | Cold noodle seasoning |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109329852A (en) * | 2018-11-20 | 2019-02-15 | 镇江幸运食品有限公司 | A kind of dedicated seasoning in pot cover face |
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Application publication date: 20170426 |