CN109077275A - A kind of Hot and Sour Rice Noodles ingredient and preparation method thereof - Google Patents
A kind of Hot and Sour Rice Noodles ingredient and preparation method thereof Download PDFInfo
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- CN109077275A CN109077275A CN201810975895.9A CN201810975895A CN109077275A CN 109077275 A CN109077275 A CN 109077275A CN 201810975895 A CN201810975895 A CN 201810975895A CN 109077275 A CN109077275 A CN 109077275A
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- sour rice
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- 239000004615 ingredient Substances 0.000 title claims abstract description 58
- 235000012149 noodles Nutrition 0.000 title claims abstract description 39
- 238000002360 preparation method Methods 0.000 title abstract description 10
- 241001275898 Mylopharyngodon piceus Species 0.000 claims abstract description 35
- 235000015277 pork Nutrition 0.000 claims abstract description 27
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 22
- 235000008397 ginger Nutrition 0.000 claims abstract description 22
- 240000002234 Allium sativum Species 0.000 claims abstract description 17
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims abstract description 17
- 240000007232 Illicium verum Species 0.000 claims abstract description 17
- 235000008227 Illicium verum Nutrition 0.000 claims abstract description 17
- 235000004611 garlic Nutrition 0.000 claims abstract description 17
- 239000002994 raw material Substances 0.000 claims abstract description 17
- 150000003839 salts Chemical class 0.000 claims abstract description 17
- 244000037364 Cinnamomum aromaticum Species 0.000 claims abstract description 16
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims abstract description 16
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 14
- 238000010411 cooking Methods 0.000 claims abstract description 12
- 240000006927 Foeniculum vulgare Species 0.000 claims abstract 5
- 235000013555 soy sauce Nutrition 0.000 claims description 21
- 241000287828 Gallus gallus Species 0.000 claims description 16
- 240000006794 Volvariella volvacea Species 0.000 claims description 16
- 235000013330 chicken meat Nutrition 0.000 claims description 16
- 240000008574 Capsicum frutescens Species 0.000 claims description 13
- 235000014347 soups Nutrition 0.000 claims description 12
- 238000004519 manufacturing process Methods 0.000 claims description 11
- 235000013372 meat Nutrition 0.000 claims description 6
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 claims description 5
- 241000251468 Actinopterygii Species 0.000 claims description 5
- 241000234282 Allium Species 0.000 claims description 5
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 5
- 208000006558 Dental Calculus Diseases 0.000 claims description 5
- 239000008157 edible vegetable oil Substances 0.000 claims description 5
- 230000035800 maturation Effects 0.000 claims description 5
- 239000002304 perfume Substances 0.000 claims description 5
- 235000013599 spices Nutrition 0.000 claims description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 5
- FGUUSXIOTUKUDN-IBGZPJMESA-N C1(=CC=CC=C1)N1C2=C(NC([C@H](C1)NC=1OC(=NN=1)C1=CC=CC=C1)=O)C=CC=C2 Chemical compound C1(=CC=CC=C1)N1C2=C(NC([C@H](C1)NC=1OC(=NN=1)C1=CC=CC=C1)=O)C=CC=C2 FGUUSXIOTUKUDN-IBGZPJMESA-N 0.000 claims description 3
- 235000013547 stew Nutrition 0.000 claims description 3
- 240000004160 Capsicum annuum Species 0.000 claims 1
- 241000333181 Osmanthus Species 0.000 claims 1
- 235000019082 Osmanthus Nutrition 0.000 claims 1
- 206010061218 Inflammation Diseases 0.000 abstract description 8
- 230000004054 inflammatory process Effects 0.000 abstract description 8
- 235000016709 nutrition Nutrition 0.000 abstract description 8
- 230000000241 respiratory effect Effects 0.000 abstract description 8
- 206010011224 Cough Diseases 0.000 abstract description 7
- 230000001225 therapeutic effect Effects 0.000 abstract description 7
- 206010001497 Agitation Diseases 0.000 abstract description 4
- 206010036790 Productive cough Diseases 0.000 abstract description 4
- 208000006673 asthma Diseases 0.000 abstract description 4
- 230000000694 effects Effects 0.000 abstract description 4
- 230000011514 reflex Effects 0.000 abstract description 4
- 210000001034 respiratory center Anatomy 0.000 abstract description 4
- 230000028327 secretion Effects 0.000 abstract description 4
- 206010062717 Increased upper airway secretion Diseases 0.000 abstract description 3
- 235000013882 gravy Nutrition 0.000 abstract description 3
- 208000026435 phlegm Diseases 0.000 abstract description 3
- 230000035876 healing Effects 0.000 abstract description 2
- 241000212314 Foeniculum Species 0.000 description 12
- 241000234314 Zingiber Species 0.000 description 8
- 241000208293 Capsicum Species 0.000 description 2
- 235000002566 Capsicum Nutrition 0.000 description 2
- 238000009835 boiling Methods 0.000 description 2
- 239000001390 capsicum minimum Substances 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 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
- A23L23/00—Soups; Sauces; 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- 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 Hot and Sour Rice Noodles ingredients and preparation method thereof, including following raw material and its weight fraction: streaky pork is 200~300g mass parts；Black carp is 150~200g mass parts；Cooking wine is 10~20g mass parts；Garlic sprouts is 15~25g mass parts；Ginger is 5~15g mass parts；Edible salt is 5~10g mass parts；Cassia bark is 3~5g mass parts；Illiciumverum is 5~8g mass parts；Fennel seeds are 4~6g mass parts.The present invention has many advantages, such as that smooth shortcake is tender, gravy overflows, mouthfeel is full and crisp fragrant mouth, pass through the increase of soup-stock, the excitability of respiratory center can be effectively reduced, respiratory movement is set to tend to effect quiet and that antibechic is presented and relievings asthma, and there is good wet and physical therapeutic function to bottleneck throat, be conducive to local inflammation healing, and local gargalesthesia can be released, to block cough reflex, the stickiness of respiratory inflammation and secretion can be diluted, it is allowed to easy expectoration, is conducive to cough-relieving and eliminating the phlegm, greatly improves the nutritional ingredient of Hot and Sour Rice Noodles ingredient.
Description
Technical field
The present invention relates to Hot and Sour Rice Noodles ingredients technical field, specially a kind of Hot and Sour Rice Noodles ingredient and preparation method thereof.
Background technique
Currently, there is also the places of some shortcomings for existing Hot and Sour Rice Noodles ingredient, such as；In existing Hot and Sour Rice Noodles ingredient
Nutritional ingredient cannot reduce the excitability of respiratory center, and respiratory movement is made to tend to effect quiet and that antibechic is presented and relievings asthma, and
And do not have good wet and physical therapeutic function to bottleneck throat, it is unfavorable for local inflammation healing, and part cannot be released and itched
Sense, to block cough reflex, cannot dilute the stickiness of respiratory inflammation and secretion, be allowed to easy expectoration, greatly reduce
The nutritional ingredients of Hot and Sour Rice Noodles ingredients.
Summary of the invention
The purpose of the present invention is to provide a kind of Hot and Sour Rice Noodles ingredients and preparation method thereof, solve proposed in background technique
The problem of.
To achieve the above object, the invention provides the following technical scheme: a kind of Hot and Sour Rice Noodles ingredient and preparation method thereof, including
Following raw material and its weight fraction: streaky pork is 200~300g mass parts；Black carp is 150~200g mass parts；Cooking wine is 10
~20g mass parts；Garlic sprouts is 15~25g mass parts；Ginger is 5~15g mass parts；Edible salt is 5~10g mass parts；Cassia bark
For 3~5g mass parts；Illiciumverum is 5~8g mass parts；Fennel seeds are 4~6g mass parts；Chilli is 10~15g mass parts；Chicken
Essence is 5~10g mass parts；Soup-stock is appropriate and straw mushroom dark soy sauce is 6~12g mass parts.
As a kind of preferred embodiment of the invention, the Hot and Sour Rice Noodles ingredient, including following raw material and its weight point
Number: streaky pork is 200g mass parts；Black carp is 150g mass parts；Cooking wine is 10g mass parts；Garlic sprouts is 15g mass parts；Ginger is
10g mass parts；Edible salt is 6g mass parts；Cassia bark is 3g mass parts；Illiciumverum is 5g mass parts；Fennel seeds are 4g mass parts；It is dry
Capsicum is 10g mass parts；Chickens' extract is 5g mass parts and straw mushroom dark soy sauce is 6g mass parts.
As a kind of preferred embodiment of the invention, the Hot and Sour Rice Noodles ingredient, including following raw material and its weight point
Number: streaky pork is 300g mass parts；Black carp is 200g mass parts；Cooking wine is 10g mass parts；Garlic sprouts is 15g mass parts；Ginger is
10g mass parts；Edible salt is 6g mass parts；Cassia bark is 3g mass parts；Illiciumverum is 5g mass parts；Fennel seeds are 4g mass parts；It is dry
Capsicum is 10g mass parts；Chickens' extract is 5g mass parts；Soup-stock is appropriate and straw mushroom dark soy sauce is 6g mass parts.
As a kind of preferred embodiment of the invention, the production method of the Hot and Sour Rice Noodles ingredient, production method step
It is as follows:
A. the raw material chosen is weighed according to parts by weight first；
B. after the completion of step a, then streaky pork is washed with water completely, then reusing pulverizer, to be ground into minced meat standby
With；
C. after the completion of step b, then black carp scaled it is clean, then again by black carp with blade at fillet；
D. after the completion of step c, then prepare cookware high fire and pour into edible oil to be heated to 7-8 maturation, be put into onion parts, ginger,
Black carp frying, turn a lower fire fry to golden yellow pull out it is spare；
E. after the completion of step d, continue the pot with fried fish tartar souce just now, rusting heat of opening fire, be placed again into ginger, garlic sprouts, illiciumverum,
Cassia bark, fennel seeds and chilli carry out quick-fried perfume (or spice), then reenter streaky pork end and braise in soy sauce, enter suitable salt, chickens' extract and straw mushroom dark soy sauce, height
Soup is burnt 20 minutes, until soup point dryouies；
F. after the completion of step e, then to suitable soup-stock is added in pot, the fillet fried then are put into pot again
In, tanning ingredient is carried out, finally boiled ingredient is put into Hot and Sour Rice Noodles again.
As a kind of preferred embodiment of the invention, streaky pork needs to use its pork skin before crushing in the step b
Knife removal, revolving speed when pulverizer crushes are 1500r/min, and grinding time is 8-11min.
As a kind of preferred embodiment of the invention, need before black carp is cut into sheet in the step c by black carp
Fishbone reject, be then cut into black carp piece of uniform size again.
It needs to stew slowly using small fire when boiling ingredient as a kind of preferred embodiment of the invention, in the step f,
Soup ladle is used constantly to be stirred to ingredient during tanning.
Compared with prior art, beneficial effects of the present invention are as follows:
A kind of Hot and Sour Rice Noodles ingredient of the present invention and preparation method thereof, with smooth shortcake is tender, gravy overflows, mouthfeel is full and crisp
The advantages that fragrant mouth, can effectively reduce the excitability of respiratory center by the increase of soup-stock, make respiratory movement tend to it is quiet and
The effect that antibechic is presented and relievings asthma, and have good wet and physical therapeutic function to bottleneck throat, be conducive to local inflammation and control
More, and it local gargalesthesia can be released can dilute the stickiness of respiratory inflammation and secretion to block cough reflex, be allowed to easy
Expectoration is conducive to cough-relieving and eliminating the phlegm, greatly improves the nutritional ingredient of Hot and Sour Rice Noodles ingredient.
Detailed description of the invention
Upon reading the detailed description of non-limiting embodiments with reference to the following drawings, other feature of the invention,
Objects and advantages will become more apparent upon:
Fig. 1 is a kind of flow chart of Hot and Sour Rice Noodles ingredient of the present invention and preparation method thereof.
Specific embodiment
Following will be combined with the drawings in the embodiments of the present invention, and technical solution in the embodiment of the present invention carries out clear, complete
Site preparation description, it is clear that described embodiments are only a part of the embodiments of the present invention, instead of all the embodiments.
Referring to Fig. 1, the present invention provides a kind of technical solution: a kind of Hot and Sour Rice Noodles ingredient and preparation method thereof, including it is following
Raw material and its weight fraction: streaky pork is 200~300g mass parts；Black carp is 150~200g mass parts；Cooking wine is 10~20g
Mass parts；Garlic sprouts is 15~25g mass parts；Ginger is 5~15g mass parts；Edible salt is 5~10g mass parts；Cassia bark be 3~
5g mass parts；Illiciumverum is 5~8g mass parts；Fennel seeds are 4~6g mass parts；Chilli is 10~15g mass parts；Chickens' extract is 5
~10g mass parts；Soup-stock is appropriate and straw mushroom dark soy sauce is 6~12g mass parts.
Further, the Hot and Sour Rice Noodles ingredient, including following raw material and its weight fraction: streaky pork is 200g mass parts；
Black carp is 150g mass parts；Cooking wine is 10g mass parts；Garlic sprouts is 15g mass parts；Ginger is 10g mass parts；Edible salt is 6g matter
Measure part；Cassia bark is 3g mass parts；Illiciumverum is 5g mass parts；Fennel seeds are 4g mass parts；Chilli is 10g mass parts；Chickens' extract is
5g mass parts and straw mushroom dark soy sauce are 6g mass parts.
Further, the Hot and Sour Rice Noodles ingredient, including following raw material and its weight fraction: streaky pork is 300g mass parts；
Black carp is 200g mass parts；Cooking wine is 10g mass parts；Garlic sprouts is 15g mass parts；Ginger is 10g mass parts；Edible salt is 6g matter
Measure part；Cassia bark is 3g mass parts；Illiciumverum is 5g mass parts；Fennel seeds are 4g mass parts；Chilli is 10g mass parts；Chickens' extract is
5g mass parts；Soup-stock is appropriate and straw mushroom dark soy sauce is 6g mass parts.
Further, the production method of the Hot and Sour Rice Noodles ingredient, steps are as follows for production method:
A. the raw material chosen is weighed according to parts by weight first；
B. after the completion of step a, then streaky pork is washed with water completely, then reusing pulverizer, to be ground into minced meat standby
With；
C. after the completion of step b, then black carp scaled it is clean, then again by black carp with blade at fillet；
D. after the completion of step c, then prepare cookware high fire and pour into edible oil to be heated to 7-8 maturation, be put into onion parts, ginger,
Black carp frying, turn a lower fire fry to golden yellow pull out it is spare；
E. after the completion of step d, continue the pot with fried fish tartar souce just now, rusting heat of opening fire, be placed again into ginger, garlic sprouts, illiciumverum,
Cassia bark, fennel seeds and chilli carry out quick-fried perfume (or spice), then reenter streaky pork end and braise in soy sauce, enter suitable salt, chickens' extract and straw mushroom dark soy sauce, height
Soup is burnt 20 minutes, until soup point dryouies；
F. after the completion of step e, then to suitable soup-stock is added in pot, the fillet fried then are put into pot again
In, tanning ingredient is carried out, finally boiled ingredient is put into Hot and Sour Rice Noodles again.
Further, streaky pork needs to remove its pork skin with knife before crushing in the step b, turns when pulverizer crushes
Speed is 1500r/min, and grinding time is 8-11min.
Further, it needs to reject in the fishbone of black carp before black carp being cut into sheet in the step c, then be cut into again big
Small uniform black carp piece.
Further, it needs to stew slowly using small fire when boiling ingredient in the step f, to use soup ladle not during tanning
It is disconnected that ingredient is stirred.
Embodiment one
The Hot and Sour Rice Noodles ingredient, including following raw material and its weight fraction: streaky pork is 200g mass parts；Black carp is
150g mass parts；Cooking wine is 10g mass parts；Garlic sprouts is 15g mass parts；Ginger is 10g mass parts；Edible salt is 6g mass parts；
Cassia bark is 3g mass parts；Illiciumverum is 5g mass parts；Fennel seeds are 4g mass parts；Chilli is 10g mass parts；Chickens' extract is 5g matter
It measures part and straw mushroom dark soy sauce is 6g mass parts.
Steps are as follows for production method:
A. the raw material chosen is weighed according to parts by weight first；
B. after the completion of step a, then streaky pork is washed with water completely, then reusing pulverizer, to be ground into minced meat standby
With；
C. after the completion of step b, then black carp scaled it is clean, then again by black carp with blade at fillet；
D. after the completion of step c, then prepare cookware high fire and pour into edible oil to be heated to 7-8 maturation, be put into onion parts, ginger,
Black carp frying, turn a lower fire fry to golden yellow pull out it is spare；
E. after the completion of step d, continue the pot with fried fish tartar souce just now, rusting heat of opening fire, be placed again into ginger, garlic sprouts, illiciumverum,
Cassia bark, fennel seeds and chilli carry out quick-fried perfume (or spice), then reenter streaky pork end and braise in soy sauce, enter suitable salt, chickens' extract and straw mushroom dark soy sauce, height
Soup is burnt 20 minutes, until soup point dryouies；
F. after the completion of step e, then to suitable soup-stock is added in pot, the fillet fried then are put into pot again
In, tanning ingredient is carried out, finally boiled ingredient is put into Hot and Sour Rice Noodles again.
Embodiment two
The Hot and Sour Rice Noodles ingredient, including following raw material and its weight fraction: streaky pork is 300g mass parts；Black carp is
200g mass parts；Cooking wine is 10g mass parts；Garlic sprouts is 15g mass parts；Ginger is 10g mass parts；Edible salt is 6g mass parts；
Cassia bark is 3g mass parts；Illiciumverum is 5g mass parts；Fennel seeds are 4g mass parts；Chilli is 10g mass parts；Chickens' extract is 5g matter
Measure part；Soup-stock is appropriate and straw mushroom dark soy sauce is 6g mass parts.
Steps are as follows for production method:
A. the raw material chosen is weighed according to parts by weight first；
B. after the completion of step a, then streaky pork is washed with water completely, then reusing pulverizer, to be ground into minced meat standby
With；
C. after the completion of step b, then black carp scaled it is clean, then again by black carp with blade at fillet；
D. after the completion of step c, then prepare cookware high fire and pour into edible oil to be heated to 7-8 maturation, be put into onion parts, ginger,
Black carp frying, turn a lower fire fry to golden yellow pull out it is spare；
E. after the completion of step d, continue the pot with fried fish tartar souce just now, rusting heat of opening fire, be placed again into ginger, garlic sprouts, illiciumverum,
Cassia bark, fennel seeds and chilli carry out quick-fried perfume (or spice), then reenter streaky pork end and braise in soy sauce, enter suitable salt, chickens' extract and straw mushroom dark soy sauce, height
Soup is burnt 20 minutes, until soup point dryouies；
F. after the completion of step e, then to suitable soup-stock is added in pot, the fillet fried then are put into pot again
In, tanning ingredient is carried out, finally boiled ingredient is put into Hot and Sour Rice Noodles again.
Traditional Hot and Sour Rice Noodles ingredient data parameters table 1 is as follows:
| Test item | Nutritional ingredient | Eating mouth feel | Throat humidification | Throat therapeutic effect |
| Parameter index | It is low | Commonly | Nothing | Nothing |
One Hot and Sour Rice Noodles ingredient data parameters table 1 of embodiment is as follows:
| Test item | Nutritional ingredient | Eating mouth feel | Throat humidification | Throat therapeutic effect |
| Parameter index | In | Generally | Generally | Generally |
Two Hot and Sour Rice Noodles ingredient data parameters table 2 of embodiment is as follows:
| Test item | Nutritional ingredient | Eating mouth feel | Throat humidification | Throat therapeutic effect |
| Parameter index | It is high | Well | Well | Well |
It to sum up states, is obtained referring to the data comparison of table 1, table 2 and table 3, with smooth shortcake is tender, gravy overflows, mouthfeel is full
The advantages that with crisp fragrant mouth, by the increase of soup-stock, the excitability of respiratory center can be effectively reduced, respiratory movement is made to tend to pacify
It is quiet and antibechic is presented and the effect relievingd asthma, and have good wet and physical therapeutic function to bottleneck throat, be conducive to local inflammation
Disease cure, and can release part gargalesthesia can dilute the stickiness of respiratory inflammation and secretion to block cough reflex, make
Easy expectoration, be conducive to cough-relieving and eliminating the phlegm, greatly improve the nutritional ingredient of Hot and Sour Rice Noodles ingredient.
The above shows and describes the basic principles and main features of the present invention and the advantages of the present invention, for this field skill
For art personnel, it is clear that invention is not limited to the details of the above exemplary embodiments, and without departing substantially from spirit of the invention or
In the case where essential characteristic, the present invention can be realized in other specific forms.Therefore, in all respects, should all incite somebody to action
Embodiment regards exemplary as, and is non-limiting, the scope of the present invention by appended claims rather than on state
Bright restriction, it is intended that including all changes that fall within the meaning and scope of the equivalent elements of the claims in the present invention
It is interior.Any reference signs in the claims should not be construed as limiting the involved claims.
In addition, it should be understood that although this specification is described in terms of embodiments, but not each embodiment is only wrapped
Containing an independent technical solution, this description of the specification is merely for the sake of clarity, and those skilled in the art should
It considers the specification as a whole, the technical solutions in the various embodiments may also be suitably combined, forms those skilled in the art
The other embodiments being understood that.
Claims (7)
1. a kind of Hot and Sour Rice Noodles ingredient, it is characterised in that: including following raw material and its weight fraction: streaky pork is 200~300g matter
Measure part；Black carp is 150~200g mass parts；Cooking wine is 10~20g mass parts；Garlic sprouts is 15~25g mass parts；Ginger be 5~
15g mass parts；Edible salt is 5~10g mass parts；Cassia bark is 3~5g mass parts；Illiciumverum is 5~8g mass parts；Fennel seeds are 4
~6g mass parts；Chilli is 10~15g mass parts；Chickens' extract is 5~10g mass parts；Soup-stock in right amount and straw mushroom dark soy sauce for 6~
12g mass parts.
2. a kind of Hot and Sour Rice Noodles ingredient according to claim 1, it is characterised in that: including following raw material and its weight fraction:
Streaky pork is 200g mass parts；Black carp is 150g mass parts；Cooking wine is 10g mass parts；Garlic sprouts is 15g mass parts；Ginger is 10g
Mass parts；Edible salt is 6g mass parts；Cassia bark is 3g mass parts；Illiciumverum is 5g mass parts；Fennel seeds are 4g mass parts；Chilli
For 10g mass parts；Chickens' extract is 5g mass parts and straw mushroom dark soy sauce is 6g mass parts.
3. a kind of Hot and Sour Rice Noodles ingredient according to claim 1, it is characterised in that: including following raw material and its weight fraction:
Streaky pork is 300g mass parts；Black carp is 200g mass parts；Cooking wine is 10g mass parts；Garlic sprouts is 15g mass parts；Ginger is 10g
Mass parts；Edible salt is 6g mass parts；Cassia bark is 3g mass parts；Illiciumverum is 5g mass parts；Fennel seeds are 4g mass parts；Chilli
For 10g mass parts；Chickens' extract is 5g mass parts；Soup-stock is appropriate and straw mushroom dark soy sauce is 6g mass parts.
4. a kind of production method of Hot and Sour Rice Noodles ingredient according to claim 1, it is characterised in that: production method step is such as
Under:
A. the raw material chosen is weighed according to parts by weight first；
B. after the completion of step a, then streaky pork is washed with water completely, then reusing pulverizer, to be ground into minced meat spare；
C. after the completion of step b, then black carp scaled it is clean, then again by black carp with blade at fillet；
D. after the completion of step c, then prepare cookware high fire pour into edible oil be heated to 7-8 maturation, be put into onion parts, ginger, black carp
Frying, turn a lower fire fry to golden yellow pull out it is spare；
E. after the completion of step d, continue the pot with fried fish tartar souce just now, rusting heat of opening fire is placed again into ginger, garlic sprouts, illiciumverum, osmanthus
Skin, fennel seeds and chilli carry out quick-fried perfume (or spice), then reenter streaky pork end and braise in soy sauce, enter suitable salt, chickens' extract and straw mushroom dark soy sauce, soup-stock
It burns 20 minutes, until soup point dryouies；
F. after the completion of step e, then to suitable soup-stock is added in pot, then the fillet fried are put into pot again, into
Boiled ingredient, is finally put into Hot and Sour Rice Noodles by row tanning ingredient again.
5. a kind of production method of Hot and Sour Rice Noodles ingredient according to claim 1, it is characterised in that: five flower in the step b
Meat needs to remove its pork skin with knife before crushing, and revolving speed when pulverizer crushes is 1500r/min, and grinding time is 8-
11min。
6. a kind of production method of Hot and Sour Rice Noodles ingredient according to claim 1, it is characterised in that: will be green in the step c
Fish needs to reject in the fishbone of black carp before being cut into sheet, is then cut into black carp piece of uniform size again.
7. a kind of production method of Hot and Sour Rice Noodles ingredient according to claim 1, it is characterised in that: boiled in the step f
It needs to stew slowly using small fire when ingredient, to use soup ladle to be constantly stirred to ingredient during tanning.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810975895.9A CN109077275A (en) | 2018-08-24 | 2018-08-24 | A kind of Hot and Sour Rice Noodles ingredient and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810975895.9A CN109077275A (en) | 2018-08-24 | 2018-08-24 | A kind of Hot and Sour Rice Noodles ingredient and preparation method thereof |
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| Publication Number | Publication Date |
|---|---|
| CN109077275A true CN109077275A (en) | 2018-12-25 |
Family
ID=64794661
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810975895.9A Pending CN109077275A (en) | 2018-08-24 | 2018-08-24 | A kind of Hot and Sour Rice Noodles ingredient and preparation method thereof |
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| Country | Link |
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| CN (1) | CN109077275A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111869861A (en) * | 2020-07-30 | 2020-11-03 | 安徽君临食品有限公司 | Instant hot and sour rice noodles and production process thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103027325A (en) * | 2011-10-09 | 2013-04-10 | 宫金燕 | Preparation method for special hot and sour rice noodles |
| CN105852023A (en) * | 2016-05-03 | 2016-08-17 | 东莞市鸿骏膳食管理有限公司 | Method for making hot and sour rice noodle condiments and meat sauce soup |
| CN106072363A (en) * | 2016-06-20 | 2016-11-09 | 重庆飞亚实业有限公司 | Hot and Sour Rice Noodles flavoring agent |
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Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103027325A (en) * | 2011-10-09 | 2013-04-10 | 宫金燕 | Preparation method for special hot and sour rice noodles |
| CN105852023A (en) * | 2016-05-03 | 2016-08-17 | 东莞市鸿骏膳食管理有限公司 | Method for making hot and sour rice noodle condiments and meat sauce soup |
| CN106072363A (en) * | 2016-06-20 | 2016-11-09 | 重庆飞亚实业有限公司 | Hot and Sour Rice Noodles flavoring agent |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111869861A (en) * | 2020-07-30 | 2020-11-03 | 安徽君临食品有限公司 | Instant hot and sour rice noodles and production process thereof |
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Application publication date: 20181225 |