CN106880018A - A kind of rice-flour noodle brine and preparation method thereof - Google Patents
A kind of rice-flour noodle brine 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
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- Seasonings (AREA)
Abstract
The invention discloses a kind of rice-flour noodle brine and preparation method thereof, in first putting ox spine, pig cylinder bone and the jujube knocked against hard into slaughterhouse together, 15~20 jin of clear water are added, it is first boiled with big fire, then filter after moderate heat of converting is boiled 5~6 hours, stocks are obtained；Then stocks are poured into bittern pot, husky ginger, kaempferia galamga, cassia bark, Sheep's-parsley, the bark of eucommia, Chinese prickly ash, caraway seeds, in one's early teens, American Ginseng and kamuning load together in sachet and fasten, put into bittern pot, moderate heat pulls sachet out after boiling 20~30 minutes；Put soy sauce, oyster sauce, light soy sauce, rice wine, rock sugar, vegetable oil and salt into bittern pot respectively again, after small fire boils 1.5~2 hours, add monosodium glutamate and chickens' extract, stir, bittern is obtained.Rice-flour noodle brine prepared by the present invention, delicious flavour, nutritious, the appropriate tonic Chinese herbal medicine material of bittern addition have functions that appetizing strong skin strong benefit, relieving dyspepsia.
Description
Technical field
The present invention relates to a kind of ground rice flavouring, more particularly to a kind of rice-flour noodle brine and preparation method thereof.
Background technology
Ground rice, distinct Chinese characteristics snack is the popular cuisines in southern area of China.Ground rice with rice as raw material, through leaching
Strip, thread rice made products that the operations such as bubble, boiling and press strip are made, quality are flexible, high resilience.Ground rice is tasteless in itself,
Its local flavor depends primarily on the bittern of seasoning, and the taste of bittern is not only relevant with formula, and preparation method is also to determine bittern taste
Key link.The bittern that hotel owner boils has respective unique skill, and general every shop is all different, and general formula is not outer
Pass, as business secret.When common people prepare bittern, the ratio of various raw materials is often lost control of so that the flavour of bittern is big
Give a discount.Further, since in bittern use more spice, many people in edible rice flour also like add fried peanuts,
The quick-fried capsicum of oil, garlic etc. are subject to seasoning, and food can cause the excessive internal heat symptoms such as dry throat, throat pain more.
The content of the invention
It is an object of the invention to provide a kind of rice-flour noodle brine for having mouthfeel and health concurrently and preparation method thereof.
The technical scheme is that：A kind of rice-flour noodle brine, bittern includes spices, soup stock and condiment, and the spices is by weight
Amount part is made up of following raw material：25~35 grams of husky ginger, 20~25 grams of kaempferia galamga, 30~40 grams of cassia bark, 40~50 grams of Sheep's-parsley, the bark of eucommia 15
~25 grams, 20~30 grams of Chinese prickly ash, 20~30 grams of caraway seeds, 20~25 grams in one's early teens, 25~30 grams of American Ginseng, kamuning 10~15
Gram；The soup stock is made up of following raw material by weight：3500~4000 grams of ox spine, pig 3000~3500 grams of bone of cylinder, jujube
100~120 grams；The condiment is made up of following raw material by weight：200~300 grams of soy sauce, 150~200 grams of oyster sauce, light soy sauce
180~200 grams, 60~70 grams of rice wine, 45~65 grams of rock sugar, 250~300 grams of vegetable oil, 70~80 grams of salt, monosodium glutamate 35~50
Gram, 30~40 grams of chickens' extract.
Preferably, the spices is made up of following raw material by weight：25 grams of husky ginger, 20 grams of kaempferia galamga, 30 grams of cassia bark, Sheep's-parsley
40 grams, 15 grams of the bark of eucommia, 20 grams of Chinese prickly ash, 20 grams of caraway seeds, 20 grams in one's early teens, 25 grams of American Ginseng, 10 grams of kamuning；The soup stock is pressed
Weight portion is made up of following raw material：3500 grams of ox spine, pig 3000 grams of bone of cylinder, 100 grams of jujube；The condiment by weight by with
Lower raw material composition：200 grams of soy sauce, 150 grams of oyster sauce, 180 grams of light soy sauce, 60 grams of rice wine, 50 grams of rock sugar, 250 grams of vegetable oil, salt 70
Gram, 35 grams of monosodium glutamate, 30 grams of chickens' extract.
Preferably, the spices is made up of following raw material by weight：35 grams of husky ginger, 25 grams of kaempferia galamga, 40 grams of cassia bark, Sheep's-parsley
50 grams, 25 grams of the bark of eucommia, 30 grams of Chinese prickly ash, 25 grams of caraway seeds, 25 grams in one's early teens, 30 grams of American Ginseng, 15 grams of kamuning；The soup stock is pressed
Weight portion is made up of following raw material：4000 grams of ox spine, pig 3500 grams of bone of cylinder, 120 grams of jujube；The condiment by weight by with
Lower raw material composition：250 grams of soy sauce, 200 grams of oyster sauce, 200 grams of light soy sauce, 70 grams of rice wine, 60 grams of rock sugar, 300 grams of vegetable oil, salt 80
Gram, 45 grams of monosodium glutamate, 35 grams of chickens' extract.
A kind of preparation method of rice-flour noodle brine, comprises the following steps：
（1）In putting ox spine, pig cylinder bone and the jujube knocked against hard into slaughterhouse together, 15~20 jin of clear water are added, first with big baked wheaten cake
Open, then filter after moderate heat of converting is boiled 5~6 hours, stocks are obtained；
（2）By stocks pour into bittern pot in, husky ginger, kaempferia galamga, cassia bark, Sheep's-parsley, the bark of eucommia, Chinese prickly ash, caraway seeds, in one's early teens, the West
Ginseng and kamuning load in sachet and fasten together, put into bittern pot, and moderate heat pulls sachet out after boiling 20~30 minutes；
（3）Put soy sauce, oyster sauce, light soy sauce, rice wine, rock sugar, vegetable oil and salt into bittern pot respectively, small fire is boiled 1.5~2 hours
Afterwards, monosodium glutamate and chickens' extract are added, is stirred, bittern is obtained.
Spices used has Chinese herbal medicine in rice-flour noodle brine of the present invention, and its primary efficacy is：
Kaempferia galamga：Nature and flavor are pungent, temperature, returns spleen, stomach；Have functions that warming middle-JIAO for eliminating dampness, promoting qi circulation and relieving pain, it is edible can play warming spleen and stomach for dispelling cold,
The effect of appetite-stimulating indigestion-relieving and regulating qi-flowing for relieving pain, particularly those there is no appetite, feel trusted subordinate's crymodynia and borborygmus diarrhoea person very
It is adapted to.
Cassia bark：Nature and flavor are pungent, temperature, and the thoughts of returning home, liver,spleen,kidney four are passed through；There are liver and kidney benefiting, qualcomm meridian, chill, cassia bark is because containing
There is volatile oil and fragrant aroma, meat dish can be made to dispel, and raw meat solution is greasy, and fragrance is good to eat, and then make us appetite and increase.In diet
In appropriate addition cassia bark, potentially contribute to the type II diabetes for preventing or delaying to cause with age.
The bark of eucommia：Nature and flavor are sweet, temperature, return liver and kidney channel；The effects such as having filling liver kidney, control spinal column ache, hypotensive, with removing
Internal rubbish, strengthen human body cell metabolism, prevent muscle skeleton aging, balanced human's blood pressure, decomposer inner cholesterol, drop
Low body fat, recovers blood vessel elasticity, the effect of diuresis heat-clearing.
In one's early teens：Nature and flavor are pungent, temperature, returns spleen, stomach；There is an eliminating dampness promoting the circulation of qi, effect of warming middle energizer to arrest vomiting, with special strong pungent
Peppery fragrance, can remove stink smell, increase the fragrance of bittern, improve a poor appetite.
American Ginseng：Bitter in taste, micro-sweet, cold, the thoughts of returning home, lung, kidney channel；There are tonifying lung fall fire, nourishing the stomach to improve the production of body fluid, can strengthen
Central nervous system, enhances metabolism, improves body immunity.
Kamuning：Nature and flavor are pungent, temperature, the thoughts of returning home, liver, lung channel；The flower of kamuning, leaf, fruit contain essential oil, and oil yield is 0.25%,
Essential oil can be used for cosmetic essence, food flavor, and leaf can make flavoring, and branches and leaves are used as medicine the promoting flow of qi and blood circulation, blood stasis removing analgesic, removing toxic substances
Effect of detumescence, can treat for stomachache, arthralgia pain due to rheumatism, and external application can then control toothache, tumbling and swelling, worm snake bite etc..
The beneficial effects of the invention are as follows：Rice-flour noodle brine prepared by the present invention, delicious flavour, nutritious, bittern addition is suitable
The effects such as tonic Chinese herbal medicine material of amount, strong with the strong skin of appetizing benefit, relieving dyspepsia, except meeting human body to protein and vitamin etc.
Demand outside, moreover it is possible to reach appetizing, increase the purpose of appetite, mixed and stirred with ground rice, help with the dispensings such as garlic granule, chopped spring onion, coriander, Wen Qi
Come with fragrance striking the nose, taste and enjoy endless aftertastes.
Specific embodiment
Embodiment one
A kind of rice-flour noodle brine, bittern includes spices, soup stock and condiment, and spices is made up of following raw material by weight：Husky ginger 25~
35 grams, 20~25 grams of kaempferia galamga, 30~40 grams of cassia bark, 40~50 grams of Sheep's-parsley, 15~25 grams of the bark of eucommia, 20~30 grams of Chinese prickly ash, caraway seeds
20~30 grams, 20~25 grams in one's early teens, 25~30 grams of American Ginseng, 10~15 grams of kamuning；Soup stock is by weight by following raw material
Composition：3500~4000 grams of ox spine, pig 3000~3500 grams of bone of cylinder, 100~120 grams of jujube；Condiment is by weight by following
Raw material is constituted：200~300 grams of soy sauce, 150~200 grams of oyster sauce, 180~200 grams of light soy sauce, 60~70 grams of rice wine, rock sugar 45~65
Gram, 250~300 grams of vegetable oil, 70~80 grams of salt, 35~50 grams of monosodium glutamate, 30~40 grams of chickens' extract.
Its preparation method is comprised the following steps：
1. in putting ox spine, pig cylinder bone and the jujube knocked against hard into slaughterhouse together, 15~20 jin of clear water are added, first with big baked wheaten cake
Open, then filter after moderate heat of converting is boiled 5~6 hours, stocks are obtained；
2. by stocks pour into bittern pot in, husky ginger, kaempferia galamga, cassia bark, Sheep's-parsley, the bark of eucommia, Chinese prickly ash, caraway seeds, in one's early teens, American Ginseng
Load together in sachet with kamuning and fasten, put into bittern pot, moderate heat pulls sachet out after boiling 20~30 minutes；
3. soy sauce, oyster sauce, light soy sauce, rice wine, rock sugar, vegetable oil and salt are put into bittern pot respectively, small fire is boiled 1.5~2 hours
Afterwards, monosodium glutamate and chickens' extract are added, is stirred, bittern is obtained.
Embodiment two
A kind of rice-flour noodle brine, bittern includes spices, soup stock and condiment, and spices is made up of following raw material by weight：Spices is by weight
Amount part is made up of following raw material：25 grams of husky ginger, 20 grams of kaempferia galamga, 30 grams of cassia bark, 40 grams of Sheep's-parsley, 15 grams of the bark of eucommia, 20 grams of Chinese prickly ash, caraway
20 grams of seed, 20 grams in one's early teens, 25 grams of American Ginseng, 10 grams of kamuning；Soup stock is made up of following raw material by weight：Ox spine 3500
Gram, pig 3000 grams of bone of cylinder, 100 grams of jujube；Condiment is made up of following raw material by weight：200 grams of soy sauce, 150 grams of oyster sauce, light soy sauce
180 grams, 60 grams of rice wine, 50 grams of rock sugar, 250 grams of vegetable oil, 70 grams of salt, 35 grams of monosodium glutamate, 30 grams of chickens' extract.
Its preparation method is comprised the following steps：
1. in putting ox spine, pig cylinder bone and the jujube knocked against hard into slaughterhouse together, 15 jin of clear water are added, it is first boiled with big fire, then
Conversion moderate heat is filtered after boiling 5 hours, and stocks are obtained；
2. by stocks pour into bittern pot in, husky ginger, kaempferia galamga, cassia bark, Sheep's-parsley, the bark of eucommia, Chinese prickly ash, caraway seeds, in one's early teens, American Ginseng
Load together in sachet with kamuning and fasten, put into bittern pot, moderate heat pulls sachet out after boiling 20 minutes；
3. soy sauce, oyster sauce, light soy sauce, rice wine, rock sugar, vegetable oil and salt are put into bittern pot respectively, after small fire boils 1.5 hours,
Monosodium glutamate and chickens' extract are added, is stirred, bittern is obtained.
Embodiment three
A kind of rice-flour noodle brine, bittern includes spices, soup stock and condiment, and spices is made up of following raw material by weight：Spices is by weight
Amount part is made up of following raw material：35 grams of husky ginger, 25 grams of kaempferia galamga, 40 grams of cassia bark, 50 grams of Sheep's-parsley, 25 grams of the bark of eucommia, 30 grams of Chinese prickly ash, caraway
25 grams of seed, 25 grams in one's early teens, 30 grams of American Ginseng, 15 grams of kamuning；Soup stock is made up of following raw material by weight：Ox spine 4000
Gram, pig 3500 grams of bone of cylinder, 120 grams of jujube；Condiment is made up of following raw material by weight：250 grams of soy sauce, 200 grams of oyster sauce, light soy sauce
200 grams, 70 grams of rice wine, 60 grams of rock sugar, 300 grams of vegetable oil, 80 grams of salt, 45 grams of monosodium glutamate, 35 grams of chickens' extract.
Its preparation method is comprised the following steps：
1. in putting ox spine, pig cylinder bone and the jujube knocked against hard into slaughterhouse together, 20 jin of clear water are added, it is first boiled with big fire, then
Conversion moderate heat is filtered after boiling 6 hours, and stocks are obtained；
2. by stocks pour into bittern pot in, husky ginger, kaempferia galamga, cassia bark, Sheep's-parsley, the bark of eucommia, Chinese prickly ash, caraway seeds, in one's early teens, American Ginseng
Load together in sachet with kamuning and fasten, put into bittern pot, moderate heat pulls sachet out after boiling 30 minutes；
3. soy sauce, oyster sauce, light soy sauce, rice wine, rock sugar, vegetable oil and salt are put into bittern pot respectively, after small fire boils 2 hours, plus
Enter monosodium glutamate and chickens' extract, stir, bittern is obtained.
The above, specific embodiment only of the invention, but protection scope of the present invention is not limited thereto, and it is any
The change or simple replacement expected without creative work, should all be included within the scope of the present invention.
Claims (4)
1. a kind of rice-flour noodle brine, bittern includes spices, soup stock and condiment, it is characterised in that：
The spices is made up of following raw material by weight：25~35 grams of husky ginger, 20~25 grams of kaempferia galamga, 30~40 grams of cassia bark is fragrant
40~50 grams of celery, 15~25 grams of the bark of eucommia, 20~30 grams of Chinese prickly ash, 20~30 grams of caraway seeds, 20~25 grams in one's early teens, American Ginseng 25~
30 grams, 10~15 grams of kamuning；
The soup stock is made up of following raw material by weight：3500~4000 grams of ox spine, pig 3000~3500 grams of bone of cylinder, jujube
100~120 grams；
The condiment is made up of following raw material by weight：200~300 grams of soy sauce, 150~200 grams of oyster sauce, light soy sauce 180~200
Gram, 60~70 grams of rice wine, 45~65 grams of rock sugar, 250~300 grams of vegetable oil, 70~80 grams of salt, 35~50 grams of monosodium glutamate, chickens' extract 30
~40 grams.
2. rice-flour noodle brine according to claim 1, it is characterised in that：
The spices is made up of following raw material by weight：25 grams of husky ginger, 20 grams of kaempferia galamga, 30 grams of cassia bark, 40 grams of Sheep's-parsley, the bark of eucommia 15
Gram, 20 grams of Chinese prickly ash, 20 grams of caraway seeds, 20 grams in one's early teens, 25 grams of American Ginseng, 10 grams of kamuning；
The soup stock is made up of following raw material by weight：3500 grams of ox spine, pig 3000 grams of bone of cylinder, 100 grams of jujube；
The condiment is made up of following raw material by weight：200 grams of soy sauce, 150 grams of oyster sauce, 180 grams of light soy sauce, 60 grams of rice wine, ice
50 grams of sugar, 250 grams of vegetable oil, 70 grams of salt, 35 grams of monosodium glutamate, 30 grams of chickens' extract.
3. rice-flour noodle brine according to claim 1, it is characterised in that：
The spices is made up of following raw material by weight：35 grams of husky ginger, 25 grams of kaempferia galamga, 40 grams of cassia bark, 50 grams of Sheep's-parsley, the bark of eucommia 25
Gram, 30 grams of Chinese prickly ash, 25 grams of caraway seeds, 25 grams in one's early teens, 30 grams of American Ginseng, 15 grams of kamuning；
The soup stock is made up of following raw material by weight：4000 grams of ox spine, pig 3500 grams of bone of cylinder, 120 grams of jujube；
The condiment is made up of following raw material by weight：250 grams of soy sauce, 200 grams of oyster sauce, 200 grams of light soy sauce, 70 grams of rice wine, ice
60 grams of sugar, 300 grams of vegetable oil, 80 grams of salt, 45 grams of monosodium glutamate, 35 grams of chickens' extract.
4. a kind of preparation method according to any rice-flour noodle brine of claims 1 to 3, it is characterised in that：Comprise the following steps：
（1）In putting ox spine, pig cylinder bone and the jujube knocked against hard into slaughterhouse together, 15~20 jin of clear water are added, first with big baked wheaten cake
Open, then filter after moderate heat of converting is boiled 5~6 hours, stocks are obtained；
（2）By stocks pour into bittern pot in, husky ginger, kaempferia galamga, cassia bark, Sheep's-parsley, the bark of eucommia, Chinese prickly ash, caraway seeds, in one's early teens, the West
Ginseng and kamuning load in sachet and fasten together, put into bittern pot, and moderate heat pulls sachet out after boiling 20~30 minutes；
（3）Put soy sauce, oyster sauce, light soy sauce, rice wine, rock sugar, vegetable oil and salt into bittern pot respectively, small fire is boiled 1.5~2 hours
Afterwards, monosodium glutamate and chickens' extract are added, is stirred, bittern is obtained.
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107691973A (en) * | 2017-09-13 | 2018-02-16 | 蓝莹 | A kind of preparation method of Lane hundred chicken of kamuning seven |
| CN109744523A (en) * | 2017-11-03 | 2019-05-14 | 陆泽举 | A kind of flavoring for rice noodles |
| CN109793143A (en) * | 2018-12-27 | 2019-05-24 | 柳州市乐哈哈食品科技有限公司 | The production technology of instant flavous steamed beef with rice flvour sauce bag |
| CN110089715A (en) * | 2019-05-24 | 2019-08-06 | 桂林老盐街餐饮有限公司 | A kind of sucrose free health rice flour brine and preparation method thereof |
-
2016
- 2016-12-23 CN CN201611204811.9A patent/CN106880018A/en not_active Withdrawn
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107691973A (en) * | 2017-09-13 | 2018-02-16 | 蓝莹 | A kind of preparation method of Lane hundred chicken of kamuning seven |
| CN109744523A (en) * | 2017-11-03 | 2019-05-14 | 陆泽举 | A kind of flavoring for rice noodles |
| CN109793143A (en) * | 2018-12-27 | 2019-05-24 | 柳州市乐哈哈食品科技有限公司 | The production technology of instant flavous steamed beef with rice flvour sauce bag |
| CN110089715A (en) * | 2019-05-24 | 2019-08-06 | 桂林老盐街餐饮有限公司 | A kind of sucrose free health rice flour brine and preparation method thereof |
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Application publication date: 20170623 |