CN110623234A - Low-temperature closed manufacturing process and low-temperature refrigeration storage method of Guilin rice noodle brine - Google Patents
Low-temperature closed manufacturing process and low-temperature refrigeration storage method of Guilin rice noodle brine Download PDFInfo
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- CN110623234A CN110623234A CN201910938284.1A CN201910938284A CN110623234A CN 110623234 A CN110623234 A CN 110623234A CN 201910938284 A CN201910938284 A CN 201910938284A CN 110623234 A CN110623234 A CN 110623234A
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- 239000012267 brine Substances 0.000 title claims abstract description 35
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 title claims abstract description 35
- 240000007594 Oryza sativa Species 0.000 title claims abstract description 23
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 23
- 235000009566 rice Nutrition 0.000 title claims abstract description 23
- 238000000034 method Methods 0.000 title claims abstract description 10
- 238000003860 storage Methods 0.000 title claims abstract description 9
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 8
- 238000005057 refrigeration Methods 0.000 title claims abstract description 7
- 235000012149 noodles Nutrition 0.000 title claims description 19
- 239000000463 material Substances 0.000 claims abstract description 22
- 238000001816 cooling Methods 0.000 claims abstract description 19
- 235000013599 spices Nutrition 0.000 claims abstract description 17
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 13
- 235000008397 ginger Nutrition 0.000 claims abstract description 13
- 244000037364 Cinnamomum aromaticum Species 0.000 claims abstract description 12
- 235000014101 wine Nutrition 0.000 claims abstract description 11
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims abstract description 10
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 10
- 238000004806 packaging method and process Methods 0.000 claims abstract description 10
- 238000002360 preparation method Methods 0.000 claims abstract description 10
- 241001127714 Amomum Species 0.000 claims abstract description 8
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 8
- 239000004576 sand Substances 0.000 claims abstract description 7
- 238000007789 sealing Methods 0.000 claims abstract description 7
- 244000059800 Amomum compactum Species 0.000 claims abstract description 6
- 235000016426 Amomum compactum Nutrition 0.000 claims abstract description 6
- 241000213006 Angelica dahurica Species 0.000 claims abstract description 6
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 6
- 240000006927 Foeniculum vulgare Species 0.000 claims abstract description 6
- 244000303040 Glycyrrhiza glabra Species 0.000 claims abstract description 6
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 claims abstract description 6
- 239000006002 Pepper Substances 0.000 claims abstract description 6
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 6
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 6
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 6
- 244000223014 Syzygium aromaticum Species 0.000 claims abstract description 6
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims abstract description 6
- LPLVUJXQOOQHMX-QWBHMCJMSA-N glycyrrhizinic acid Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@H](O[C@@H]1O[C@@H]1C([C@H]2[C@]([C@@H]3[C@@]([C@@]4(CC[C@@]5(C)CC[C@@](C)(C[C@H]5C4=CC3=O)C(O)=O)C)(C)CC2)(C)CC1)(C)C)C(O)=O)[C@@H]1O[C@H](C(O)=O)[C@@H](O)[C@H](O)[C@H]1O LPLVUJXQOOQHMX-QWBHMCJMSA-N 0.000 claims abstract description 6
- 235000011477 liquorice Nutrition 0.000 claims abstract description 6
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 6
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 6
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 6
- 150000003839 salts Chemical class 0.000 claims abstract description 6
- 210000000582 semen Anatomy 0.000 claims abstract description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 6
- 238000005303 weighing Methods 0.000 claims abstract description 6
- 235000013312 flour Nutrition 0.000 claims abstract description 5
- 235000017803 cinnamon Nutrition 0.000 claims abstract description 3
- 244000273928 Zingiber officinale Species 0.000 claims abstract 3
- 241001131796 Botaurus stellaris Species 0.000 claims abstract 2
- 244000291564 Allium cepa Species 0.000 claims description 5
- 240000002234 Allium sativum Species 0.000 claims description 5
- 244000061520 Angelica archangelica Species 0.000 claims description 5
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 5
- 235000001287 Guettarda speciosa Nutrition 0.000 claims description 5
- 240000007232 Illicium verum Species 0.000 claims description 5
- 235000008227 Illicium verum Nutrition 0.000 claims description 5
- 240000003889 Piper guineense Species 0.000 claims description 5
- 238000004140 cleaning Methods 0.000 claims description 5
- 238000001035 drying Methods 0.000 claims description 5
- 235000004611 garlic Nutrition 0.000 claims description 5
- 235000021551 crystal sugar Nutrition 0.000 claims description 3
- 235000019640 taste Nutrition 0.000 abstract description 8
- 239000011435 rock Substances 0.000 abstract description 4
- 235000000346 sugar Nutrition 0.000 abstract description 4
- 239000000126 substance Substances 0.000 abstract description 3
- 240000004760 Pimpinella anisum Species 0.000 abstract description 2
- 235000012550 Pimpinella anisum Nutrition 0.000 abstract description 2
- 238000010438 heat treatment Methods 0.000 abstract description 2
- 244000223760 Cinnamomum zeylanicum Species 0.000 abstract 1
- 235000002176 Foeniculum vulgare var vulgare Nutrition 0.000 abstract 1
- 235000007265 Myrrhis odorata Nutrition 0.000 abstract 1
- 244000203593 Piper nigrum Species 0.000 abstract 1
- 235000019991 rice wine Nutrition 0.000 abstract 1
- 241000234314 Zingiber Species 0.000 description 10
- KDCGOANMDULRCW-UHFFFAOYSA-N 7H-purine Chemical compound N1=CNC2=NC=NC2=C1 KDCGOANMDULRCW-UHFFFAOYSA-N 0.000 description 6
- 235000013305 food Nutrition 0.000 description 5
- 239000002994 raw material Substances 0.000 description 5
- 230000002354 daily effect Effects 0.000 description 4
- 201000005569 Gout Diseases 0.000 description 2
- 235000015278 beef Nutrition 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- 235000015090 marinades Nutrition 0.000 description 2
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 206010068319 Oropharyngeal pain Diseases 0.000 description 1
- 201000007100 Pharyngitis Diseases 0.000 description 1
- LEHOTFFKMJEONL-UHFFFAOYSA-N Uric Acid Chemical compound N1C(=O)NC(=O)C2=C1NC(=O)N2 LEHOTFFKMJEONL-UHFFFAOYSA-N 0.000 description 1
- TVWHNULVHGKJHS-UHFFFAOYSA-N Uric acid Natural products N1C(=O)NC(=O)C2NC(=O)NC21 TVWHNULVHGKJHS-UHFFFAOYSA-N 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 238000012864 cross contamination Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 206010013781 dry mouth Diseases 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000003203 everyday effect Effects 0.000 description 1
- 230000029142 excretion Effects 0.000 description 1
- 230000037406 food intake Effects 0.000 description 1
- 235000012631 food intake Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 241000411851 herbal medicine Species 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 244000144972 livestock Species 0.000 description 1
- 208000030159 metabolic disease Diseases 0.000 description 1
- 244000144977 poultry Species 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 150000003212 purines Chemical class 0.000 description 1
- 208000024891 symptom Diseases 0.000 description 1
- 229940116269 uric acid Drugs 0.000 description 1
- 239000002699 waste material Substances 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
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
-
- 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
- A23L3/36—Freezing; Subsequent thawing; Cooling
-
- 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 low-temperature closed manufacturing process and a low-temperature refrigeration storage method of Guilin rice flour brine, wherein the manufacturing process comprises the steps of weighing 1.8-2.2 parts by weight of anise, 1.8-2.2 parts by weight of dried sand ginger, 1.8-2.2 parts by weight of cassia bark, 1.8-2.2 parts by weight of liquorice, 1.8-2.2 parts by weight of pepper, 1.8-2.2 parts by weight of tsaoko amomum fruit, 1.8-2.2 parts by weight of common fennel fruit, 0.5-0.8 part by weight of round cardamom fruit, 0.5-0.8 part by weight of dahurian angelica root, 0.5-0.8 part by weight of dried orange peel, 0.5-0.8 part by weight of clove, 0.5-0.8 part by weight of diced cinnamon, 0.5-0.8 part by weight of semen rubi, 0.5-0.8 part by weight of amomi, 0.5-0.8 part; putting the spice bag and the auxiliary material bag into clear water, adding light soy sauce, 38-degree three-flower wine, yellow rice wine, refined salt, monosodium glutamate and rock sugar, and decocting at low temperature of 85 ℃ for 80-120 minutes in a closed manner; stopping heating, cooling the obtained bittern under sealed condition, sealing, aseptically packaging according to daily dosage, and storing at 1-5 deg.C. By adopting the preparation process, the production time can be shortened, the labor cost can be reduced, the spice can be fully fused into the brine, the brine is mellow in taste, the freshness can be kept, and harmful substances can be reduced.
Description
Technical Field
The invention relates to a food processing technology, in particular to a low-temperature closed manufacturing process and a low-temperature refrigeration storage method of Guilin rice flour brine.
Background
The unique flavor of Guilin rice noodles is mainly determined by the seasoning brine of rice noodles. The traditional Guilin rice flour brine is prepared from various spices1The health-care food is prepared by long-time decoction, although the formulas of all shops are slightly different, the formulas are generally aniseed, cassia bark, sand ginger, ginger and the like, and crystal sugar and pig beef bones are added during decoction. In order to improve the taste of rice noodles, people continuously improve the formula and the preparation process of brine in recent years, but the taste and the color of the brine are increased simply, for example, a large amount of fresh-increasing seasonings and soy sauce are added into the brine by some shops, so that the flavor of the traditional Guilin rice noodles is not met, and the symptoms of dry mouth, sore throat and the like of consumers after eating the noodles are caused; moreover, the color and the taste of the brine prepared by the soy sauce are greatly different from the traditional Guilin rice noodle brine. Meanwhile, as the traditional Guilin rice noodle brine cannot be stored for a long time and must be used in the same day of decoction, a shop uses a large amount of spices every day and spends a large amount of time for decocting the brine to avoid the brine from going bad, so that the traditional Guilin rice noodle brine becomes a very hard work in a rice noodle shop, and meanwhile, the consumption of a large amount of spices causes resource waste, the decocted brine is not mellow in taste, and part of the stewed brine of the shop has a rich Chinese herbal medicine taste; prolonged cooking can also result in labor costs and harmful substances such as purines.
Disclosure of Invention
Aiming at the defects of the prior art, the invention provides a low-temperature closed preparation process of Guilin rice noodle brine, which can shorten the production time, reduce the labor cost, fully fuse spices into the brine, ensure that the brine tastes pure and fresh and reduce harmful substances.
The technical scheme for realizing the purpose of the invention is as follows:
a preparation process of Guilin rice noodle brine comprises the following steps:
(1) preparing materials: weighing 1.8-2.2 parts of star anise, 1.8-2.2 parts of dry sand ginger, 1.8-2.2 parts of cassia bark, 1.8-2.2 parts of liquorice, 1.8-2.2 parts of pepper, 1.8-2.2 parts of tsaoko amomum fruit, 1.8-2.2 parts of fennel, 0.5-0.8 part of round cardamom, 0.5-0.8 part of angelica dahurica, 0.5-0.8 part of dried orange peel, 0.5-0.8 part of clove, 0.5-0.8 part of Chinese cinnamon, 0.5-0.8 part of semen arecae, 0.5-0.8 part of amomum fruit, 0.5-0.8 part of bay leaf and 0.5-0.8 part of angelica according to the weight parts, cleaning, drying, crushing and frying to prepare a spice bag for later use;
(2) respectively taking 18-22 parts of scallion, 38-42 parts of ginger and 38-42 parts of garlic, frying to be fragrant, and preparing into auxiliary material bags for later use;
(3) putting the spice bag in the step (1) and the auxiliary material bag in the step (2) into clear water, adding light soy sauce of 500-fold, 38-degree three-flower wine of 80-120, yellow wine of 180-fold, refined salt of 50-70, monosodium glutamate of 30-50 and crystal sugar of 250-fold, and decocting in a closed pot at a low temperature of 85 ℃ for 80-120 minutes;
(4) turning off fire, taking out the auxiliary material bag, using up for one time, no longer repeatedly decocting, cooling the obtained brine to normal temperature in a closed state;
(5) cooling to 5 deg.C, sealing, and packaging.
The invention also aims to provide a low-temperature refrigeration storage method of Guilin rice noodle brine prepared by the preparation process.
The low-temperature refrigeration storage method of Guilin rice noodle brine is characterized in that brine decocted at low temperature is cooled to normal temperature in a sealed state, then cooled to 1-4 ℃ in 30 minutes from normal temperature, sealed and aseptically packaged according to daily usage amount, and stored at low temperature of 1-5 ℃.
Compared with the prior art, the invention has the beneficial effects that:
the raw materials are few in material consumption, the raw materials are subjected to low-temperature closed decoction, repeated heating and repeated addition of the raw materials are avoided, the decoction method is convenient and rapid, the marinade is prepared at present, the fragrance of the marinade is kept, and the fresh taste is kept; the traditional earthen jar storage is abandoned, and the growth and the propagation of bacteria and cross contamination are effectively inhibited by adopting a low-temperature subpackaging closed storage method, so that the scientific food safety operation standard is better met; the spice is crushed and ground, the utilization rate of the raw materials is high, and the brine is not used for repeatedly marinating animal raw materials such as poultry and livestock, such as beef, liver and other foods, so that the decrease of the intake of exogenous purine in the food intake way is avoided. (gout patients should reduce the intake of high purine food, gout is a disease caused by purine metabolic disorder and uric acid excretion disorder).
Detailed Description
Example 1:
a preparation process of Guilin rice noodle brine comprises the following steps:
(1) preparing materials: weighing 2g of star anise, 2g of dry sand ginger, 2g of cassia bark, 2g of liquorice, 2g of pepper, 2g of tsaoko amomum fruit, 2g of fennel, 0.6g of round cardamom, 0.6g of angelica dahurica, 0.6g of dried orange peel, 0.6g of clove, 0.6g of cassia twig, 0.6g of semen rubiae, 0.6g of fructus amomi, 0.6g of bay leaf and 0.6g of angelica, cleaning, drying, crushing, frying to be fragrant, and preparing into a spice bag for later use;
(2) respectively taking 20g of scallion, 40g of ginger and 40g of garlic, frying to be fragrant, and preparing into an auxiliary material bag for later use;
(3) putting the spice bag in the step (1) and the auxiliary material bag in the step (2) into clear water, adding 600ml of light soy sauce, 100ml of 38-degree three-flower wine, 200ml of Huadiao wine, 60g of refined salt, 40g of monosodium glutamate and 300g of rock sugar, and decocting for 80 minutes at low temperature and sealed temperature of 85 ℃;
(4) turning off fire, taking out the auxiliary material bag, using up for one time, no longer repeatedly decocting, cooling to normal temperature under sealed state;
(5) cooling to room temperature, sealing and aseptically packaging;
cooling to room temperature under sealed condition, cooling to 1-4 deg.C within 30 min from room temperature, and packaging under sealed and aseptic condition according to daily usage.
Example 2:
a preparation process of Guilin rice noodle brine comprises the following steps:
(1) preparing materials: weighing 1.8g of star anise, 1.8g of dry sand ginger, 1.8g of cassia bark, 1.8g of liquorice, 1.8g of pepper, 1.8g of tsaoko amomum fruit, 1.8g of fennel, 0.5g of round cardamom, 0.5g of angelica dahurica, 0.5g of dried orange peel, 0.5g of clove, 0.5g of cassia twig, 0.5g of semen rubi, 0.5g of fructus amomi, 0.5g of bay leaf and 0.5g of angelica respectively, cleaning, drying, crushing, frying to prepare a spice bag for later use;
(2) respectively taking 18g of scallion, 38g of ginger and 38g of garlic, frying to be fragrant, and preparing into an auxiliary material bag for later use;
(3) putting the spice bag in the step (1) and the auxiliary material bag in the step (2) into clear water, adding 500ml of light soy sauce, 80ml of 38-degree three-flower wine, 180ml of Huadiao wine, 50g of refined salt, 30g of monosodium glutamate and 250g of rock sugar, and decocting for 100 minutes at low temperature and sealed temperature of 85 ℃;
(4) turning off fire, taking out the auxiliary material bag, using up for one time, no longer repeatedly decocting, cooling to normal temperature under sealed state;
(5) cooling to room temperature, sealing and aseptically packaging;
cooling to room temperature under sealed condition, cooling to 1-4 deg.C within 30 min from room temperature, and packaging under sealed and aseptic condition according to daily usage.
Example 3:
a preparation process of Guilin rice noodle brine comprises the following steps:
(1) preparing materials: weighing 2.2g of star anise, 2.2g of dry sand ginger, 2.2g of cassia bark, 2.2g of liquorice, 2.2g of pepper, 2.2g of tsaoko amomum fruit, 2.2g of fennel, 0.8g of round cardamom, 0.8g of angelica dahurica, 0.8g of dried orange peel, 0.8g of clove, 0.8g of cassia twig, 0.8g of semen rubi, 0.8g of fructus amomi, 0.8g of bay leaf and 0.8g of angelica respectively, cleaning, drying, crushing, frying to prepare a spice bag for later use;
(2) respectively taking 22g of green onion, 42g of ginger and 42g of garlic, frying to be fragrant, and preparing into an auxiliary material bag for later use;
(3) putting the spice bag in the step (1) and the auxiliary material bag in the step (2) into clear water, adding 700ml of light soy sauce, 120ml of 38-degree three-flower wine, 220ml of Huadiao wine, 70g of refined salt, 50g of monosodium glutamate and 350g of rock sugar, and decocting for 120 minutes at low temperature and sealed temperature of 85 ℃;
(4) turning off fire, taking out the auxiliary material bag, using up for one time, no longer repeatedly decocting, cooling to normal temperature under sealed state;
(5) cooling to room temperature, sealing and aseptically packaging;
cooling to room temperature under sealed condition, cooling to 1-4 deg.C within 30 min from room temperature, and packaging under sealed and aseptic condition according to daily usage.
Claims (3)
1. A low-temperature closed manufacturing process of Guilin rice noodle brine is characterized by comprising the following steps: the method comprises the following steps:
(1) preparing materials: weighing 1.8-2.2 parts of star anise, 1.8-2.2 parts of dry sand ginger, 1.8-2.2 parts of cassia bark, 1.8-2.2 parts of liquorice, 1.8-2.2 parts of pepper, 1.8-2.2 parts of tsaoko amomum fruit, 1.8-2.2 parts of fennel, 0.5-0.8 part of round cardamom, 0.5-0.8 part of angelica dahurica, 0.5-0.8 part of dried orange peel, 0.5-0.8 part of clove, 0.5-0.8 part of Chinese cinnamon, 0.5-0.8 part of semen arecae, 0.5-0.8 part of amomum fruit, 0.5-0.8 part of bay leaf and 0.5-0.8 part of angelica according to the weight parts, cleaning, drying, crushing and frying to prepare a spice bag for later use;
(2) respectively taking 18-22 parts of scallion, 38-42 parts of ginger and 38-42 parts of garlic, frying to be fragrant, and preparing into auxiliary material bags for later use;
(3) putting the spice bag in the step (1) and the auxiliary material bag in the step (2) into clear water, adding light soy sauce of 500-degree, 38-degree three-flower wine of 80-120 degrees, yellow wine of 180-degree, refined salt of 50-70 degrees, monosodium glutamate of 30-50 degrees and crystal sugar of 250-degree, and decocting for 80-120 minutes at low temperature of 85 ℃ in a sealed manner;
(4) turning off fire, taking out the auxiliary material bag, and cooling the obtained brine to normal temperature in a closed state;
(5) cooling to 5 deg.C, sealing, and packaging.
2. The low-temperature refrigeration storage method of Guilin rice flour brine prepared by the preparation process of claim 1, which is characterized in that: cooling the low temperature decocted bittern to normal temperature under sealed condition, cooling to 1-4 deg.C within 30 min from normal temperature, sealing, aseptically packaging according to daily usage amount, and storing at 1-5 deg.C.
3. Guilin rice flour brine prepared by the preparation process of claim 1 or 2.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113331377A (en) * | 2021-07-19 | 2021-09-03 | 金菜地食品股份有限公司 | Preparation process of pickles |
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Application publication date: 20191231 |