CN108094850A - A kind of production method of brew type spiral shell powder - Google Patents
A kind of production method of brew type spiral shell powder Download PDFInfo
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- CN108094850A CN108094850A CN201711275125.5A CN201711275125A CN108094850A CN 108094850 A CN108094850 A CN 108094850A CN 201711275125 A CN201711275125 A CN 201711275125A CN 108094850 A CN108094850 A CN 108094850A
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- spiral shell
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- dispensing bag
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- 238000004519 manufacturing process Methods 0.000 title claims abstract description 42
- 239000000843 powder Substances 0.000 title claims abstract description 41
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 50
- 240000007594 Oryza sativa Species 0.000 claims abstract description 45
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 45
- 235000009566 rice Nutrition 0.000 claims abstract description 45
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims abstract description 26
- 235000017491 Bambusa tulda Nutrition 0.000 claims abstract description 26
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims abstract description 26
- 239000011425 bamboo Substances 0.000 claims abstract description 26
- 235000013330 chicken meat Nutrition 0.000 claims abstract description 24
- 235000017060 Arachis glabrata Nutrition 0.000 claims abstract description 20
- 244000105624 Arachis hypogaea Species 0.000 claims abstract description 20
- 235000010777 Arachis hypogaea Nutrition 0.000 claims abstract description 20
- 235000018262 Arachis monticola Nutrition 0.000 claims abstract description 20
- 239000002253 acid Substances 0.000 claims abstract description 20
- 235000020232 peanut Nutrition 0.000 claims abstract description 20
- 244000189799 Asimina triloba Species 0.000 claims abstract description 19
- 235000006264 Asimina triloba Nutrition 0.000 claims abstract description 19
- 235000009467 Carica papaya Nutrition 0.000 claims abstract description 19
- 235000013527 bean curd Nutrition 0.000 claims abstract description 18
- 235000013312 flour Nutrition 0.000 claims abstract description 18
- 235000013372 meat Nutrition 0.000 claims abstract description 18
- 241001131796 Botaurus stellaris Species 0.000 claims abstract description 16
- 235000014347 soups Nutrition 0.000 claims abstract description 12
- 239000003205 fragrance Substances 0.000 claims abstract description 9
- 238000000034 method Methods 0.000 claims abstract description 6
- 240000004160 Capsicum annuum Species 0.000 claims abstract description 4
- 244000082204 Phyllostachys viridis Species 0.000 claims abstract 9
- 240000008574 Capsicum frutescens Species 0.000 claims description 36
- 240000002234 Allium sativum Species 0.000 claims description 33
- 235000004611 garlic Nutrition 0.000 claims description 33
- 239000003921 oil Substances 0.000 claims description 33
- 235000019198 oils Nutrition 0.000 claims description 33
- 239000002994 raw material Substances 0.000 claims description 30
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 27
- 239000008157 edible vegetable oil Substances 0.000 claims description 27
- 235000008397 ginger Nutrition 0.000 claims description 27
- 241000234314 Zingiber Species 0.000 claims description 24
- 239000012467 final product Substances 0.000 claims description 21
- 150000003839 salts Chemical class 0.000 claims description 21
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 claims description 20
- 241000234282 Allium Species 0.000 claims description 18
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 18
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 18
- 235000013599 spices Nutrition 0.000 claims description 18
- 241000237502 Ostreidae Species 0.000 claims description 16
- 235000020636 oyster Nutrition 0.000 claims description 16
- 235000015067 sauces Nutrition 0.000 claims description 16
- 238000009455 aseptic packaging Methods 0.000 claims description 12
- 229910052742 iron Inorganic materials 0.000 claims description 10
- 238000003756 stirring Methods 0.000 claims description 9
- 235000021419 vinegar Nutrition 0.000 claims description 9
- 239000000052 vinegar Substances 0.000 claims description 9
- 241000287828 Gallus gallus Species 0.000 claims description 8
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 8
- 239000008158 vegetable oil Substances 0.000 claims description 8
- 235000013305 food Nutrition 0.000 claims description 7
- 239000000047 product Substances 0.000 claims description 7
- UHOVQNZJYSORNB-UHFFFAOYSA-N Benzene Chemical compound C1=CC=CC=C1 UHOVQNZJYSORNB-UHFFFAOYSA-N 0.000 claims description 6
- 235000002566 Capsicum Nutrition 0.000 claims description 6
- 229920002261 Corn starch Polymers 0.000 claims description 6
- 244000000231 Sesamum indicum Species 0.000 claims description 6
- 235000003434 Sesamum indicum Nutrition 0.000 claims description 6
- 125000003118 aryl group Chemical group 0.000 claims description 6
- 239000001390 capsicum minimum Substances 0.000 claims description 6
- 230000008859 change Effects 0.000 claims description 6
- 239000008120 corn starch Substances 0.000 claims description 6
- 229940099112 cornstarch Drugs 0.000 claims description 6
- 235000021110 pickles Nutrition 0.000 claims description 6
- XAEFZNCEHLXOMS-UHFFFAOYSA-M potassium benzoate Chemical compound [K+].[O-]C(=O)C1=CC=CC=C1 XAEFZNCEHLXOMS-UHFFFAOYSA-M 0.000 claims description 6
- 239000011435 rock Substances 0.000 claims description 6
- 235000002639 sodium chloride Nutrition 0.000 claims description 6
- 235000013555 soy sauce Nutrition 0.000 claims description 6
- 240000007232 Illicium verum Species 0.000 claims description 5
- 235000008227 Illicium verum Nutrition 0.000 claims description 5
- 229940043349 potassium metabisulfite Drugs 0.000 claims description 5
- 235000010263 potassium metabisulphite Nutrition 0.000 claims description 5
- 235000010469 Glycine max Nutrition 0.000 claims description 4
- 240000007906 Aidia cochinchinensis Species 0.000 claims description 3
- 244000061520 Angelica archangelica Species 0.000 claims description 3
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims description 3
- 241000522254 Cassia Species 0.000 claims description 3
- 240000006927 Foeniculum vulgare Species 0.000 claims description 3
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 3
- 241000237858 Gastropoda Species 0.000 claims description 3
- 235000001287 Guettarda speciosa Nutrition 0.000 claims description 3
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 3
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 3
- 229910000831 Steel Inorganic materials 0.000 claims description 3
- 244000223014 Syzygium aromaticum Species 0.000 claims description 3
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims description 3
- 244000273928 Zingiber officinale Species 0.000 claims description 3
- 210000000988 bone and bone Anatomy 0.000 claims description 3
- 239000001511 capsicum annuum Substances 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 239000004744 fabric Substances 0.000 claims description 3
- 239000011521 glass Substances 0.000 claims description 3
- 238000004806 packaging method and process Methods 0.000 claims description 3
- 235000020265 peanut milk Nutrition 0.000 claims description 3
- 239000002304 perfume Substances 0.000 claims description 3
- 235000020095 red wine Nutrition 0.000 claims description 3
- 230000000630 rising effect Effects 0.000 claims description 3
- 238000007789 sealing Methods 0.000 claims description 3
- 239000002002 slurry Substances 0.000 claims description 3
- 239000000779 smoke Substances 0.000 claims description 3
- 239000002689 soil Substances 0.000 claims description 3
- 239000010959 steel Substances 0.000 claims description 3
- 239000000463 material Substances 0.000 claims description 2
- RWPGFSMJFRPDDP-UHFFFAOYSA-L potassium metabisulfite Chemical compound [K+].[K+].[O-]S(=O)S([O-])(=O)=O RWPGFSMJFRPDDP-UHFFFAOYSA-L 0.000 claims description 2
- 244000144977 poultry Species 0.000 claims 1
- 235000013594 poultry meat Nutrition 0.000 claims 1
- 238000009835 boiling Methods 0.000 abstract description 6
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 206010013911 Dysgeusia Diseases 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 3
- 210000003254 palate Anatomy 0.000 abstract description 3
- 241001330002 Bambuseae Species 0.000 description 17
- 238000005516 engineering process Methods 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000019640 taste Nutrition 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 1
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 description 1
- CFWRDBDJAOHXSH-SECBINFHSA-N 2-azaniumylethyl [(2r)-2,3-diacetyloxypropyl] phosphate Chemical compound CC(=O)OC[C@@H](OC(C)=O)COP(O)(=O)OCCN CFWRDBDJAOHXSH-SECBINFHSA-N 0.000 description 1
- 235000008744 Brassica perviridis Nutrition 0.000 description 1
- 241000712024 Brassica rapa var. perviridis Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 244000025254 Cannabis sativa Species 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 241000756137 Hemerocallis Species 0.000 description 1
- 239000006002 Pepper Substances 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- FCEVQVQFQUAVOV-UHFFFAOYSA-N S(=O)(O)OS(=O)O.C(C1=CC=CC=C1)(=O)O Chemical compound S(=O)(O)OS(=O)O.C(C1=CC=CC=C1)(=O)O FCEVQVQFQUAVOV-UHFFFAOYSA-N 0.000 description 1
- 230000002421 anti-septic effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 239000000084 colloidal system Substances 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 235000008446 instant noodles Nutrition 0.000 description 1
- 239000000787 lecithin Substances 0.000 description 1
- 229940067606 lecithin Drugs 0.000 description 1
- 235000010445 lecithin Nutrition 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- CHHHXKFHOYLYRE-STWYSWDKSA-M potassium sorbate Chemical group [K+].C\C=C\C=C\C([O-])=O CHHHXKFHOYLYRE-STWYSWDKSA-M 0.000 description 1
- 235000010241 potassium sorbate Nutrition 0.000 description 1
- 239000004302 potassium sorbate Substances 0.000 description 1
- 229940069338 potassium sorbate Drugs 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- JVBXVOWTABLYPX-UHFFFAOYSA-L sodium dithionite Chemical compound [Na+].[Na+].[O-]S(=O)S([O-])=O JVBXVOWTABLYPX-UHFFFAOYSA-L 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/50—Molluscs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/358—Inorganic compounds
-
- 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 a kind of production method of brew type spiral shell powder, method includes the making of rice flour bag, the making of bittern dispensing bag, the making of chilli oil dispensing bag, the making of peanut dispensing bag, pawpaw the silk making of dispensing bag, the making of bean curd stick dispensing bag, the making of acid bamboo shoot dispensing bag and the making of spiral shell meat and diced chicken meat dispensing bag；Finally rice flour bag and dispensing bag are wired up together to get packed or barreled delicious spiral shell powder with sack or bucket.The present invention spiral shell powder is pleasant to the palate, soup delicious, full of nutrition, left a lingering fragrance in one's mouth, enjoy endless aftertastes after eating up, eating method can be bubbled open directly with boiling water, can also boiling, meet people’s lives demand, also can be mass.
Description
Technical field
The present invention relates to food processing production field more particularly to a kind of production methods of brew type spiral shell powder.
Background technology
Spiral shell powder is the famous characteristic snack in Liuzhou, has a sour, peppery, fresh, refreshing, boiling hot peculiar flavour, spiral shell soup have clearly and
It is not light, numb without it is dry, peppery without fire, fragrant and oiliness peculiar flavour, in spiral shell powder rich in carbohydrate, colloid, cephalin,
The multiple nutritional components such as cellulose, lecithin, protein, carrotene, various vitamins, iron, calcium, phosphorus, both can be with a full mouth
Good fortune, and can be occupied with health care first of the local delicacies of Liuzhou.It by the distinctive smooth tasty and refreshing rice flour in Liuzhou, in addition acid bamboo shoot,
The dispensings such as agaric, peanut, fried bean curd stick, day lily, fresh and tender green vegetables and strong appropriate vinegar-pepper taste and spiral shell soup reconcile,
Because there is peculiar delicious spiral shell soup, make one to eat one and think two.Nowadays, spiral shell powder in Liuzhou walks out Liuzhou already, this several years in the whole nation
In the range of fast-developing, spiral shell powder shop nationwide.But most of spiral shell powder shop still concentrates on south, mainly wide
West in the north relatively less, can usually hear that many people for having deep love for spiral shell powder have said Guangxi and wanted to eat the spiral shell powder of bowl orthodox school
All difficult, it is too far not to be that spiral shell powder shop is left home, and exactly cooks the spiral shell powder come and is not very good eating.With packing technique and the hair of online retailing
Exhibition, packed and barreled spiral shell powder come into existence as the situation requires, and receive market favor rapidly.But some packed and barreled spiral shell powder productions
Business uses inferior materials and turns out substandard goods or lacks manufacturing technology to seek violence, and many packed and barreled spiral shell powder tastes are very poor, it is difficult to obtain extensively
A big person sponging on an aristocrat's likes.
The content of the invention
The object of the present invention is to provide a kind of production methods of brew type spiral shell powder, spiral shell powder of the invention is pleasant to the palate,
It is soup delicious, full of nutrition, it lefts a lingering fragrance in one's mouth, enjoys endless aftertastes after eating up, eating method can be bubbled open directly with boiling water, can also water
It boils, meets people’s lives demand, also can be mass.
A kind of production method of brew type spiral shell powder is matched somebody with somebody including the making of rice flour bag, the making of bittern dispensing bag, chilli oil
Expect the making of bag, the making of peanut dispensing bag, the making of dispensing bag of pawpaw silk, the making of bean curd stick dispensing bag, acid bamboo shoot dispensing bag
Making and the making of spiral shell meat and diced chicken meat dispensing bag.
1st, the making of rice flour bag includes herein below：
（1）It is prepared by following parts by weight raw material：80-120 parts of rice, 16-24 parts of cornstarch, 32-36 parts of mountain spring water；
（2）Production method：Local rice is selected, by elutriation-immersion-defibrination, addition cornstarch stirs evenly in Rice ＆ peanut milk,
Slurry concentration is adjusted with mountain spring water, then steaming-wire squeeze-multiple steaming-cooling-drying-packaging-finished product, using reaching a high temperature 121 DEG C
Retort pouch, dispensed, sterilized using fully-automatic packaging bag, gained rice flour is thin bean vermicelli.
2nd, the making of bittern dispensing bag includes herein below：
（1）It is prepared by following parts by weight raw material：
80-100 parts of chicken frame, spiral shell 50-60 parts fresh, 80-100 parts of edible salt, 60-80 parts of edible vegetable oil, 5-10 parts of spice,
6-8 parts of garlic rice, 3-5 parts of ginger, 6-8 parts of onion, 5-8 parts of husky ginger, 8-10 parts of illiciumverum, 3-5 parts of spiceleaf, 10-20 parts of chilli,
Oyster sauce（Containing potassium sorbate）15-25 parts, mountain spring appropriate amount of water；
The fresh spiral shell is the spiral shell grown naturally in pollution-free river；
The spice is made of the raw material of following parts by weight：8-10 parts of Radix Glycyrrhizae, 8-10 parts of fennel seeds, 8-10 parts of Chinese cassia tree, grass
3-5 parts of fruit, 0.1-0.3 parts of cloves, 1-3 parts of dried orange peel, 0.5-2 parts of fructus amomi, 8-10 parts of galingal, 3-5 parts of the root of Dahurain angelica, 3-5 parts of spiceleaf, eight
Angle 2-6 parts, 1-3 parts of Randia cochinchinensis；More than raw material is packed into sealing in cloth bag and makes spice bag；
（2）Its production method comprises the following steps：
1）For use spiral shell with mountain spring water is supported 2-3 days, iron block is added in into mountain spring water, spiral shell is promoted to spit mud, change water daily 2-3 times,
The soil of snail shell surface attachment is cleaned after supporting 2-3 days with clear water；
2）A small amount of edible vegetable oil is poured into frying pan, pot is boiled in water for a while, then dress with soy, vinegar, etc. with garlic rice, ginger, onion, is put into husky ginger, illiciumverum, spiceleaf, extra dry red wine
Capsicum fries out fragrance；Clean spiral shell is put into frying pan and is fried to tasty, it is off the pot to treat that spiral shell distributes spiral shell faint scent；
3）The spiral shell fried is put into pressure cooker, mountain spring water is added in and just submerges spiral shell, it is small to be cooked by slow fire 10-12 after big fire is boiled
When；
4）Chicken frame is cleaned, is put into a big pot bottom, then well-done spiral shell and soup are poured into cauldron together, then adds in food
With salt, edible vegetable oil, spice bag and mountain spring water endure together 20-24 it is small when；
5）Remaining bone, spiral shell and spice bag are drained soup with big strainer to take out, moderate heat tanning concentration 20-30 minutes；
6）The residue in bittern is filtered out with the stainless (steel) wire of 80 mesh, then adds in oyster sauce into bittern and stirs evenly, sterile low
It is allowed to cool in greenhouse to room temperature, then carries out aseptic packaging to obtain the final product.
3rd, the making of chilli oil dispensing bag includes herein below：
（1）It is prepared by following parts by weight raw material：20-30 parts of edible vegetable oil, 8-16 parts of chilli, 4-6 parts of sesame, garlic rice
1-3 parts, 1-3 parts of onion；
（2）Production method：
1）Capsicum is levigate, it then adds in sesame and is polished into face together；
2）Suitable edible vegetable oil, tripping in garlic rice and onion are poured into net pot, oil is slowly heated to having in pot by middle small fire
Oil smoke closes fire when rising garlic rice and onion fragrance spilling, is pulled out garlic rice and onion in pot with strainer, by rusting to seventy percent heat；
3）Oil is poured onto on paprika and is soaked for a period of time, then residue is filtered, chilli oil is subjected to aseptic packaging to obtain the final product.
4th, the making of peanut dispensing bag includes herein below：
（1）It is prepared by following parts by weight raw material：16-20 parts of shelled peanut, 2-4 parts of edible vegetable oil；
（2）Production method:Shelled peanut is cleaned and is put into hot pot, first with moderate heat fried dry moisture, then small fire is fried off the pot to delicious and crisp,
Coat is removed, edible vegetable oil is burnt into people's hot pot to seventy percent heat, shelled peanut is put into deep fat and is fried 1-2 minutes, picks up and drains
It is cooled to room temperature, carries out aseptic packaging to obtain the final product.
5th, the making of pawpaw silk dispensing bag includes herein below：
（1）It is prepared by following parts by weight raw material：Dry 10-20 parts of pawpaw silk, 8-12 parts of pimiento, 10-20 parts of organic soy sauce, life
10-15 parts of ginger, 10-20 parts of rock sugar, 8-12 parts of garlic, 8-16 parts of aromatic vinegar；
（2）Production method comprises the following steps：
1）Ginger is removed the peel, garlic decladding, then pimiento, ginger, garlic are cleaned respectively and dry moisture, be then cut into ginger
Silk, garlic and pimiento are minced；
2）Shredded ginger, garlic and pimiento are added in glass jar together, rock sugar, organic soy sauce and aromatic vinegar is added in and stirs evenly, then
Dry pawpaw silk is added in, is impregnated 5-7 days；
3）The spicy pawpaw silk of gained is carried out sterile artificial to pack to obtain the final product.
6th, the making of bean curd stick dispensing bag includes herein below：
（1）It is prepared by following parts by weight raw material：1-5 parts of bean curd stick, 2-10 parts of edible vegetable oil；Wherein bean curd stick by soya bean, drink
Water and Hydros, are traditionally prepared；
（2）Bean curd stick is fried perfume (or spice) with edible vegetable oil, is then drained, aseptic packaging is carried out after cooling to obtain the final product.
7th, the making of acid bamboo shoot dispensing bag includes herein below：
（1）It is prepared by following parts by weight raw material：80-100 parts of bamboo shoots, 25-40 parts of mountain spring water, 0.4-0.5 parts of citric acid, benzene first
Sour potassium metabisulfite 0.008-0.01 parts, 10-20 parts of salt, 8-12 parts of chilli oil；
（2）Production method comprises the following steps：
1）In spring and autumn, when bamboo shoots send tender shoots, grow about 30 centimeters high, even root is cut down, and is peelled off shell, is cut into 2-6 blocks, washes
Only, it is put into watt cylinder, adds in 0.8-1 parts of mountain spring water, citric acid, benzoic acid potassium metabisulfite and salt, pickles 3 months or so,
Obtain acid bamboo shoot；
2）Acid bamboo shoot is cleaned and is cut into silk, by acid bamboo shoot surface moisture fried dry and then edible salt and chilli oil uniform mixing is added in, then fries
It is extremely tasty rear off the pot, sterile artificial is carried out after being cooled to room temperature and is packed to obtain the final product.
8th, the making of spiral shell meat and diced chicken meat dispensing bag includes herein below：
（1）It is prepared by following parts by weight raw material：Fresh spiral shell 20-30 parts, 20-30 parts of fresh chicken meat, 3-5 parts of chilli oil, edible salt
6-10 parts, 6-10 parts of vegetable oil, 4-8 parts of oyster sauce；
（2）Production method：Spiral shell with mountain spring water is supported 2-3 days, iron block is added in into mountain spring water, spiral shell is promoted to spit mud, change water daily
2-3 times, spiral shell afterbody is cut with iron is embedding after supporting 2-3 days, spiral shell is cooked, meat is taken out, by spiral shell meat moisture fried dry and then added in
Edible salt, vegetable oil, chilli oil and oyster sauce uniform mixing fry again 2-6 minutes it is off the pot, be cooled to room temperature；
（3）Chicken is diced and is put into container, edible salt, vegetable oil, oyster sauce uniform mixing is added in, closes the lid, pickles 10-
It 30 minutes, is then placed in steam stove and cooks, taking-up is cooled to room temperature；
（4）By above-mentioned spiral shell meat and diced chicken meat with ratio 1:1 progress sterile artificial packs to obtain the final product.
The weight of the rice flour bag is 90-110g, and the weight of bittern dispensing bag is 22-28g, the weight of chilli oil dispensing bag
For 15-25g, the weight of peanut dispensing bag is 8-12g, and the weight of pawpaw silk dispensing bag is 15-25g, the weight of bean curd stick dispensing bag
For 8-12g, the weight of acid bamboo shoot dispensing bag is 15-25g, and the weight of spiral shell meat and diced chicken meat dispensing bag is 15-25g.With sack or
Person's bucket wires up rice flour bag and dispensing bag together to get packed or barreled brew type spiral shell powder.
The beneficial effects of the invention are as follows：
The present invention spiral shell powder is pleasant to the palate, soup delicious, full of nutrition, left a lingering fragrance in one's mouth, enjoy endless aftertastes after eating up, it is often edible
It greasy will not also get angry；Eating method can be bubbled open directly with boiling water, can also boiling, meet people’s lives demand, can also criticize
Amount production.The barreled spiral shell powder of the present invention can be as the indispensable food to travel away from home, and not only convenient but also delicious and nutritious, was expected to substitute
The position of barreled instant noodle becomes new era fashion instant food.The delicious spiral shell powder of the present invention does not add any essence and prevents
Rotten agent is only the potassium sorbate by containing in high-temp sterilizing and the oyster sauce added, and spiral shell powder dispensing is made to have one
Fixed antiseptic property, it is sufficient to allow its at normal temperatures long shelf-life reach half a year.
Specific embodiment
The present invention is introduced in order to more detailed, with reference to embodiment, the present invention will be further described.
Embodiment
A kind of production method of brew type spiral shell powder is matched somebody with somebody including the making of rice flour bag, the making of bittern dispensing bag, chilli oil
Expect the making of bag, the making of peanut dispensing bag, the making of dispensing bag of pawpaw silk, the making of bean curd stick dispensing bag, acid bamboo shoot dispensing bag
Making and the making of spiral shell meat and diced chicken meat dispensing bag.
1st, the making of rice flour bag includes herein below：
（1）It is prepared by following parts by weight raw material：100 parts of rice, 20 parts of cornstarch, 34 parts of mountain spring water；
（2）Production method：Local rice is selected, by elutriation-immersion-defibrination, addition cornstarch stirs evenly in Rice ＆ peanut milk,
Slurry concentration is adjusted with mountain spring water, then steaming-wire squeeze-multiple steaming-cooling-drying-packaging-finished product, using reaching a high temperature 121 DEG C
Retort pouch, dispensed, sterilized using fully-automatic packaging bag, gained rice flour is thin bean vermicelli.
2nd, the making of bittern dispensing bag includes herein below：
（1）It is prepared by following parts by weight raw material：
90 parts of chicken frame, 55 parts of fresh spiral shell, 35 parts of edible salt, 70 parts of edible vegetable oil, 8 parts of spice, 7 parts of garlic rice, 4 parts of ginger,
7 parts of onion, 7 parts of husky ginger, 9 parts octagonal, 4 parts of spiceleaf, 15 parts of chilli, 20 parts of oyster sauce, mountain spring appropriate amount of water；
The fresh spiral shell is the spiral shell grown naturally in pollution-free river；
The spice is made of the raw material of following parts by weight：9 parts of Radix Glycyrrhizae, 9 parts of fennel seeds, 9 parts of Chinese cassia tree, 4 parts of tsaoko, cloves
0.2 part, 2 parts of dried orange peel, 1 part of fructus amomi, 9 parts of galingal, 4 parts of the root of Dahurain angelica, 4 parts of spiceleaf, octagonal 4 parts, 2 parts of Randia cochinchinensis；More than raw material is filled
Enter sealing in cloth bag and make spice bag；
（2）Its production method comprises the following steps：
1）For use spiral shell with mountain spring water is supported 2-3 days, iron block is added in into mountain spring water, spiral shell is promoted to spit mud, change water daily 3 times, supported
The soil of snail shell surface attachment is cleaned after 2-3 days with clear water；
2）A small amount of edible vegetable oil is poured into frying pan, pot is boiled in water for a while, then dress with soy, vinegar, etc. with garlic rice, ginger, onion, is put into husky ginger, illiciumverum, spiceleaf, extra dry red wine
Capsicum fries out fragrance；Clean spiral shell is put into frying pan and is fried to tasty, it is off the pot to treat that spiral shell distributes spiral shell faint scent；
3）The spiral shell fried is put into pressure cooker, add in mountain spring water just submerge spiral shell, be cooked by slow fire after big fire is boiled 12 it is small when；
4）Chicken frame is cleaned, is put into a big pot bottom, then well-done spiral shell and soup are poured into cauldron together, then adds in food
With salt, edible vegetable oil, spice bag and mountain spring water endure together 24 it is small when；
5）Remaining bone, spiral shell and spice bag are drained soup with big strainer to take out, moderate heat tanning concentration 25 minutes；
6）The residue in bittern is filtered out with the stainless (steel) wire of 80 mesh, then adds in oyster sauce into bittern and stirs evenly, sterile low
It is allowed to cool in greenhouse to room temperature, then carries out aseptic packaging to obtain the final product.
3rd, the making of chilli oil dispensing bag includes herein below：
（1）It is prepared by following parts by weight raw material：25 parts of edible vegetable oil, 12 parts of chilli, 5 parts of sesame, 2 parts of garlic rice, green onion
First 2 parts；
（2）Production method：
1）Capsicum is levigate, it then adds in sesame and is polished into face together；
2）Suitable edible vegetable oil, tripping in garlic rice and onion are poured into net pot, oil is slowly heated to having in pot by middle small fire
Oil smoke closes fire when rising garlic rice and onion fragrance spilling, is pulled out garlic rice and onion in pot with strainer, by rusting to seventy percent heat；
3）Oil is poured onto on paprika and is soaked for a period of time, then residue is filtered, chilli oil is subjected to aseptic packaging to obtain the final product.
4th, the making of peanut dispensing bag includes herein below：
（1）It is prepared by following parts by weight raw material：18 parts of shelled peanut, 3 parts of edible vegetable oil；
（2）Production method:Shelled peanut is cleaned and is put into hot pot, first with moderate heat fried dry moisture, then small fire is fried off the pot to delicious and crisp,
Remove coat, edible vegetable oil burnt into people's hot pot to seventy percent heat, shelled peanut is put into deep fat and is fried 1 minute, pick up drain it is cold
But to room temperature, carry out aseptic packaging to obtain the final product.
5th, the making of pawpaw silk dispensing bag includes herein below：
（1）It is prepared by following parts by weight raw material：15 parts of dry pawpaw silk, 10 parts of pimiento, 15 parts of organic soy sauce, 12 parts of ginger,
15 parts of rock sugar, 10 parts of garlic, 12 parts of aromatic vinegar；
（2）Production method comprises the following steps：
1）Ginger is removed the peel, garlic decladding, then pimiento, ginger, garlic are cleaned respectively and dry moisture, be then cut into ginger
Silk, garlic and pimiento are minced；
2）Shredded ginger, garlic and pimiento are added in glass jar together, rock sugar, organic soy sauce and aromatic vinegar is added in and stirs evenly, then
Dry pawpaw silk is added in, is impregnated 6 days；
3）The spicy pawpaw silk of gained is carried out sterile artificial to pack to obtain the final product.
6th, the making of bean curd stick dispensing bag includes herein below：
（1）It is prepared by following parts by weight raw material：2 parts of bean curd stick, 6 parts of edible vegetable oil；
（2）Bean curd stick is fried perfume (or spice) with edible vegetable oil, is then drained, aseptic packaging is carried out after cooling to obtain the final product.
7th, the making of acid bamboo shoot dispensing bag includes herein below：
（1）It is prepared by following parts by weight raw material：90 parts of bamboo shoots, 30 parts of mountain spring water, 0.4 part of citric acid, benzoic acid pyrosulfurous acid
0.009 part of potassium, 15 parts of salt, 10 parts of chilli oil；
（2）Production method comprises the following steps：
1）In spring and autumn, when bamboo shoots send tender shoots, grow about 30 centimeters high, even root is cut down, and is peelled off shell, is cut into 4 pieces, washes
Only, it is put into watt cylinder, adds in 0.9 part of mountain spring water, citric acid, benzoic acid potassium metabisulfite and salt, pickles 3 months or so, obtain
To acid bamboo shoot；
2）Acid bamboo shoot is cleaned and is cut into silk, by acid bamboo shoot surface moisture fried dry and then edible salt and chilli oil uniform mixing is added in, then fries
It is extremely tasty rear off the pot, sterile artificial is carried out after being cooled to room temperature and is packed to obtain the final product.
8th, the making of spiral shell meat and diced chicken meat dispensing bag includes herein below：
（1）It is prepared by following parts by weight raw material：Fresh 25 parts of spiral shell, 25 parts of fresh chicken meat, 4 parts of chilli oil, 8 parts of edible salt, plant
Oily 8 parts, 6 parts of oyster sauce；
（2）Production method：Spiral shell with mountain spring water is supported 2-3 days, iron block is added in into mountain spring water, spiral shell is promoted to spit mud, change water daily
3 times, spiral shell afterbody is cut with iron is embedding after supporting 2-3 days, spiral shell is cooked, meat is taken out, then spiral shell meat moisture fried dry is added in into food
With salt, vegetable oil, chilli oil and oyster sauce uniform mixing fry again 4 minutes it is off the pot, be cooled to room temperature；
（3）Chicken is diced and is put into container, edible salt, vegetable oil, oyster sauce uniform mixing is added in, closes the lid, pickles 20
Minute, it is then placed in steam stove and cooks, taking-up is cooled to room temperature；
（4）By above-mentioned spiral shell and diced chicken meat with ratio 1:1 progress sterile artificial packs to obtain the final product.
The weight of the rice flour bag is 100g, and the weight of bittern dispensing bag is 25g, and the weight of chilli oil dispensing bag is 20g,
The weight of peanut dispensing bag is 10g, and the weight of pawpaw silk dispensing bag is 20g, and the weight of bean curd stick dispensing bag is 10g, acid bamboo shoot dispensing
The weight of bag is 20g, and the weight of spiral shell meat and diced chicken meat dispensing bag is 20g.With sack or bucket by rice flour bag and dispensing bag one
It rises and wires up to get packed or barreled brew type spiral shell powder.The nutritional ingredient of spiral shell powder of the present invention is shown in Table 1, and product sends guest
City's product quality detects be detected survey report and is shown in Table 2-3.
1 spiral shell powder nutrient component meter of table
2 examination and test of products of table is reported
3 examination and test of products of table is reported
The foregoing is merely illustrative of the preferred embodiments of the present invention, is not intended to limit the invention, it is all the present invention spirit and
All any modification, equivalent and improvement made within principle etc., should all be included in the protection scope of the present invention.
Claims (10)
1. a kind of production method of brew type spiral shell powder, which is characterized in that making, bittern dispensing the described method includes rice flour bag
The making of bag, the making of chilli oil dispensing bag, the making of peanut dispensing bag, the pawpaw silk making of dispensing bag, bean curd stick dispensing bag
Making, the making of acid bamboo shoot dispensing bag and the making of spiral shell meat and diced chicken meat dispensing bag.
2. the production method of brew type spiral shell powder according to claim 1, which is characterized in that the making of the rice flour bag includes
Herein below：
（1）It is prepared by following parts by weight raw material：80-120 parts of rice, 16-24 parts of cornstarch, 32-36 parts of mountain spring water；
（2）Production method：Local rice is selected, by elutriation-immersion-defibrination, addition cornstarch stirs evenly in Rice ＆ peanut milk,
Slurry concentration is adjusted with mountain spring water, then steaming-wire squeeze-multiple steaming-cooling-drying-packaging-finished product, using reaching a high temperature 121 DEG C
Retort pouch, dispensed, sterilized using fully-automatic packaging bag, gained rice flour is thin bean vermicelli.
3. the production method of brew type spiral shell powder according to claim 1, which is characterized in that the making of the bittern dispensing bag
Including herein below：
（1）It is prepared by following parts by weight raw material：
80-100 parts of freshly-slaughtered poultry frame, spiral shell 50-60 parts fresh, 80-100 parts of edible salt, 60-80 parts of edible vegetable oil, spice 5-10
Part, 6-8 parts of garlic rice, 3-5 parts of ginger, 6-8 parts of onion, 5-8 parts of husky ginger, 8-10 parts of illiciumverum, 3-5 parts of spiceleaf, chilli 10-20
Part, 15-25 parts of oyster sauce, mountain spring appropriate amount of water；
The fresh spiral shell is the spiral shell grown naturally in pollution-free river；
The spice is made of the raw material of following parts by weight：8-10 parts of Radix Glycyrrhizae, 8-10 parts of fennel seeds, 8-10 parts of Chinese cassia tree,
3-5 parts of tsaoko, 0.1-0.3 parts of cloves, 1-3 parts of dried orange peel, 0.5-2 parts of fructus amomi, 8-10 parts of galingal, 3-5 parts of the root of Dahurain angelica, 3-5 parts of spiceleaf,
2-6 parts octagonal, 1-3 parts of Randia cochinchinensis；More than raw material is packed into sealing in cloth bag and makes spice bag；
（2）Its production method comprises the following steps：
1）For use spiral shell with mountain spring water is supported 2-3 days, iron block is added in into mountain spring water, spiral shell is promoted to spit mud, change water daily 2-3 times,
Support the 2-3 days soil that snail shell surface attachment is cleaned with clear water；
2）A small amount of edible vegetable oil is poured into frying pan, pot is boiled in water for a while, then dress with soy, vinegar, etc. with garlic rice, ginger, onion, is put into husky ginger, illiciumverum, spiceleaf, extra dry red wine
Capsicum fries out fragrance；Clean spiral shell is put into frying pan and is fried to tasty, it is off the pot to treat that spiral shell distributes spiral shell faint scent；
3）The spiral shell fried is put into pressure cooker, mountain spring water is added in and just submerges spiral shell, it is small to be cooked by slow fire 10-12 after big fire is boiled
When；
4）Chicken frame is cleaned, is put into a big pot bottom, then well-done spiral shell and soup are poured into cauldron together, then adds in food
With salt, edible vegetable oil, spice bag and mountain spring water endure together 20-24 it is small when；
5）Remaining bone, spiral shell and spice bag are drained soup with big strainer to take out, moderate heat tanning concentration 20-30 minutes；
6）The residue in bittern is filtered out with the stainless (steel) wire of 80 mesh, then adds in oyster sauce into bittern and stirs evenly, sterile low
It is allowed to cool in greenhouse to room temperature, then carries out aseptic packaging to obtain the final product.
4. the production method of brew type spiral shell powder according to claim 1, which is characterized in that the system of the chilli oil dispensing bag
Work includes herein below：
（1）It is prepared by following parts by weight raw material：20-30 parts of edible vegetable oil, 8-16 parts of chilli, 4-6 parts of sesame, garlic rice
1-3 parts, 1-3 parts of onion；
（2）Production method：
1）Capsicum is levigate, it then adds in sesame and is polished into face together；
2）Suitable edible vegetable oil, tripping in garlic rice and onion are poured into net pot, oil is slowly heated to having in pot by middle small fire
Oil smoke closes fire when rising garlic rice and onion fragrance spilling, is pulled out garlic rice and onion in pot with strainer, by rusting to seventy percent heat；
3）Oil is poured onto on paprika and is soaked for a period of time, then residue is filtered, chilli oil is subjected to aseptic packaging to obtain the final product.
5. the production method of brew type spiral shell powder according to claim 1, which is characterized in that the making of the peanut dispensing bag
Including herein below：
（1）It is prepared by following parts by weight raw material：16-20 parts of shelled peanut, 2-4 parts of edible vegetable oil；
（2）Production method:Shelled peanut is cleaned and is put into hot pot, first with moderate heat fried dry moisture, then small fire is fried off the pot to delicious and crisp,
Coat is removed, edible vegetable oil is poured into hot pot and is burnt to seventy percent heat, shelled peanut is put into deep fat and is fried 1-2 minutes, picks up and drains
It is cooled to room temperature, carries out aseptic packaging to obtain the final product.
6. the production method of brew type spiral shell powder according to claim 1, which is characterized in that the system of the pawpaw silk dispensing bag
Work includes herein below：
（1）It is prepared by following parts by weight raw material：Dry 10-20 parts of pawpaw silk, 8-12 parts of pimiento, 10-20 parts of organic soy sauce, life
10-15 parts of ginger, 10-20 parts of rock sugar, 8-12 parts of garlic, 8-16 parts of aromatic vinegar；
（2）Production method comprises the following steps：
1）Ginger is removed the peel, garlic decladding, then pimiento, ginger, garlic are cleaned respectively and dry moisture, be then cut into ginger
Silk, garlic and pimiento are minced；
2）Shredded ginger, garlic and pimiento are added in glass jar together, rock sugar, organic soy sauce and aromatic vinegar is added in and stirs evenly, then
Dry pawpaw silk is added in, is impregnated 5-7 days；
3）The spicy pawpaw silk of gained is carried out sterile artificial to pack to obtain the final product.
7. the production method of brew type spiral shell powder according to claim 1, which is characterized in that the making of the bean curd stick dispensing bag
Including herein below：
（1）It is prepared by following parts by weight raw material：1-5 parts of bean curd stick, 2-10 parts of edible vegetable oil；
（2）Bean curd stick is fried perfume (or spice) with edible vegetable oil, is then drained, aseptic packaging is carried out after cooling to obtain the final product.
8. the production method of brew type spiral shell powder according to claim 1, which is characterized in that the making of the acid bamboo shoot dispensing bag
Including herein below：
（1）It is prepared by following parts by weight raw material：80-100 parts of bamboo shoots, 25-40 parts of mountain spring water, 0.4-0.5 parts of citric acid, benzene first
Sour potassium metabisulfite 0.008-0.01 parts, 10-20 parts of salt, 8-12 parts of chilli oil；
（2）Production method comprises the following steps：
1）In spring and autumn, when bamboo shoots send tender shoots, grow about 30 centimeters high, even root is cut down, and is peelled off shell, is cut into 2-6 blocks, washes
Only, it is put into watt cylinder, adds in 0.8-1 parts of mountain spring water, citric acid, benzoic acid potassium metabisulfite and salt, pickles 3 months or so,
Obtain acid bamboo shoot；
2）Acid bamboo shoot is cleaned and is cut into silk, by acid bamboo shoot surface moisture fried dry and then edible salt and chilli oil uniform mixing is added in, then fries
It is extremely tasty rear off the pot, sterile artificial is carried out after being cooled to room temperature and is packed to obtain the final product.
9. the production method of brew type spiral shell powder according to claim 1, which is characterized in that the spiral shell meat and diced chicken meat are matched somebody with somebody
The making of material bag includes herein below：
（1）It is prepared by following parts by weight raw material：Fresh spiral shell 20-30 parts, 20-30 parts of fresh chicken meat, 3-5 parts of chilli oil, edible salt
6-10 parts, 6-10 parts of vegetable oil, 4-8 parts of oyster sauce；
（2）Production method：Spiral shell with mountain spring water is supported 2-3 days, iron block is added in into mountain spring water, spiral shell is promoted to spit mud, change water daily
2-3 times, spiral shell afterbody is cut with iron is embedding after supporting 2-3 days, spiral shell is cooked, meat is taken out, by spiral shell meat moisture fried dry and then added in
Edible salt, vegetable oil, chilli oil and oyster sauce uniform mixing fry again 2-6 minutes it is off the pot, be cooled to room temperature；
（3）Chicken is diced and is put into container, edible salt, vegetable oil, oyster sauce uniform mixing is added in, closes the lid, pickles 10-
It 30 minutes, is then placed in steam stove and cooks, taking-up is cooled to room temperature；
（4）By above-mentioned spiral shell meat and diced chicken meat with ratio 1-2:1 progress sterile artificial packs to obtain the final product.
10. the production method of brew type spiral shell powder according to claim 1, which is characterized in that the weight of the rice flour bag is
90-110g, the weight of bittern dispensing bag are 22-28g, and the weight of chilli oil dispensing bag is 15-25g, the weight of peanut dispensing bag
For 8-12g, the weight of pawpaw silk dispensing bag is 15-25g, and the weight of bean curd stick dispensing bag is 8-12g, and the weight of acid bamboo shoot dispensing bag is
The weight of 15-25g, spiral shell meat and diced chicken meat dispensing bag is 15-25g；Rice flour bag and dispensing bag are wrapped together with sack or bucket
It loads to get packed or barreled brew type spiral shell powder.
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|---|---|---|---|---|
| CN105146443A (en) * | 2015-07-20 | 2015-12-16 | 柳州市国祥食品有限公司 | Method for manufacturing sauce of rice noodles with snails |
| CN105852006A (en) * | 2016-05-12 | 2016-08-17 | 柳州市螺蛳粉协会 | Recipe to soup of snail rice noodle |
| CN105918786A (en) * | 2016-04-29 | 2016-09-07 | 广西螺霸王食品有限公司 | Bellamya quadrata rice noodles and preparation method thereof |
| CN106072284A (en) * | 2016-06-22 | 2016-11-09 | 韦伟 | A kind of sweet taste Bellamya quadrata powder soup blend formula |
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2017
- 2017-12-06 CN CN201711275125.5A patent/CN108094850A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105146443A (en) * | 2015-07-20 | 2015-12-16 | 柳州市国祥食品有限公司 | Method for manufacturing sauce of rice noodles with snails |
| CN105918786A (en) * | 2016-04-29 | 2016-09-07 | 广西螺霸王食品有限公司 | Bellamya quadrata rice noodles and preparation method thereof |
| CN105852006A (en) * | 2016-05-12 | 2016-08-17 | 柳州市螺蛳粉协会 | Recipe to soup of snail rice noodle |
| CN106072284A (en) * | 2016-06-22 | 2016-11-09 | 韦伟 | A kind of sweet taste Bellamya quadrata powder soup blend formula |
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