CN111296751A - Juice fishing noodles and processing method thereof - Google Patents
Juice fishing noodles and processing method thereof Download PDFInfo
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- CN111296751A CN111296751A CN202010208400.7A CN202010208400A CN111296751A CN 111296751 A CN111296751 A CN 111296751A CN 202010208400 A CN202010208400 A CN 202010208400A CN 111296751 A CN111296751 A CN 111296751A
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- 235000012149 noodles Nutrition 0.000 title claims abstract description 57
- 235000011389 fruit/vegetable juice Nutrition 0.000 title claims abstract description 31
- 238000003672 processing method Methods 0.000 title claims description 13
- 239000003921 oil Substances 0.000 claims abstract description 36
- 235000019198 oils Nutrition 0.000 claims abstract description 36
- 235000015067 sauces Nutrition 0.000 claims abstract description 26
- 235000014347 soups Nutrition 0.000 claims abstract description 26
- 235000003434 Sesamum indicum Nutrition 0.000 claims abstract description 24
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 23
- 239000006002 Pepper Substances 0.000 claims abstract description 23
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 23
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 23
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 23
- 235000009337 Spinacia oleracea Nutrition 0.000 claims abstract description 21
- 240000008574 Capsicum frutescens Species 0.000 claims abstract description 18
- 235000002568 Capsicum frutescens Nutrition 0.000 claims abstract description 18
- 240000008067 Cucumis sativus Species 0.000 claims abstract description 17
- 240000004922 Vigna radiata Species 0.000 claims abstract description 17
- 235000010721 Vigna radiata var radiata Nutrition 0.000 claims abstract description 17
- 235000011469 Vigna radiata var sublobata Nutrition 0.000 claims abstract description 17
- 239000001728 capsicum frutescens Substances 0.000 claims abstract description 16
- 239000000843 powder Substances 0.000 claims abstract description 16
- 240000002234 Allium sativum Species 0.000 claims abstract description 15
- 235000004611 garlic Nutrition 0.000 claims abstract description 15
- 235000010799 Cucumis sativus var sativus Nutrition 0.000 claims abstract description 12
- 244000068988 Glycine max Species 0.000 claims abstract description 12
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 12
- 241000237502 Ostreidae Species 0.000 claims abstract description 12
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 12
- 235000008397 ginger Nutrition 0.000 claims abstract description 12
- 235000020636 oyster Nutrition 0.000 claims abstract description 12
- 239000008159 sesame oil Substances 0.000 claims abstract description 12
- 235000011803 sesame oil Nutrition 0.000 claims abstract description 12
- 235000000346 sugar Nutrition 0.000 claims abstract description 12
- 240000002262 Litsea cubeba Species 0.000 claims abstract description 10
- 235000012854 Litsea cubeba Nutrition 0.000 claims abstract description 10
- 238000003756 stirring Methods 0.000 claims abstract description 7
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 6
- 238000000034 method Methods 0.000 claims abstract description 6
- 239000000796 flavoring agent Substances 0.000 claims abstract description 5
- 235000019634 flavors Nutrition 0.000 claims abstract description 5
- 244000300264 Spinacia oleracea Species 0.000 claims abstract 7
- 244000273928 Zingiber officinale Species 0.000 claims abstract 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 23
- 241000207961 Sesamum Species 0.000 claims description 22
- 244000291564 Allium cepa Species 0.000 claims description 10
- 240000000467 Carum carvi Species 0.000 claims description 10
- 235000005747 Carum carvi Nutrition 0.000 claims description 10
- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 claims description 10
- 235000021419 vinegar Nutrition 0.000 claims description 10
- 239000000052 vinegar Substances 0.000 claims description 10
- 241000949456 Zanthoxylum Species 0.000 claims description 9
- 235000009849 Cucumis sativus Nutrition 0.000 claims description 5
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 5
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 5
- 238000009835 boiling Methods 0.000 claims description 5
- 238000005507 spraying Methods 0.000 claims description 5
- 235000010167 Allium cepa var aggregatum Nutrition 0.000 claims description 4
- 244000062793 Sorghum vulgare Species 0.000 claims description 4
- 235000019713 millet Nutrition 0.000 claims description 4
- 235000013599 spices Nutrition 0.000 claims description 4
- 239000001289 litsea cubeba fruit oil Substances 0.000 claims description 2
- 238000007781 pre-processing Methods 0.000 claims description 2
- 241000722363 Piper Species 0.000 claims 7
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims 1
- 239000003205 fragrance Substances 0.000 abstract description 4
- 230000036541 health Effects 0.000 abstract description 4
- 150000003839 salts Chemical class 0.000 abstract description 4
- 230000009286 beneficial effect Effects 0.000 abstract description 3
- 235000019789 appetite Nutrition 0.000 abstract description 2
- 230000036528 appetite Effects 0.000 abstract description 2
- 235000013399 edible fruits Nutrition 0.000 abstract description 2
- 230000008569 process Effects 0.000 abstract description 2
- 244000203593 Piper nigrum Species 0.000 abstract 2
- 244000000231 Sesamum indicum Species 0.000 abstract 2
- 239000004278 EU approved seasoning Substances 0.000 abstract 1
- 240000003889 Piper guineense Species 0.000 description 14
- 241000219315 Spinacia Species 0.000 description 14
- 241000234314 Zingiber Species 0.000 description 8
- 235000013305 food Nutrition 0.000 description 4
- 235000013409 condiments Nutrition 0.000 description 3
- 230000006872 improvement Effects 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 238000012856 packing Methods 0.000 description 2
- 235000007650 Aralia spinosa Nutrition 0.000 description 1
- 230000001133 acceleration Effects 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
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- 239000002994 raw material Substances 0.000 description 1
- 230000033764 rhythmic process Effects 0.000 description 1
- 235000021259 spicy food Nutrition 0.000 description 1
- 239000007921 spray 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/109—Types of pasta, e.g. macaroni or noodles
-
- 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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
-
- 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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/70—Germinated pulse products, e.g. from soy bean sprouts
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
-
- 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
- A23L27/24—Synthetic spices, flavouring agents or condiments prepared by fermentation
-
- 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
- A23L27/50—Soya sauce
-
- 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
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Agronomy & Crop Science (AREA)
- Biotechnology (AREA)
- Microbiology (AREA)
- Mycology (AREA)
- Noodles (AREA)
Abstract
The invention discloses a juice fishing noodle, which is prepared by adding juice into one noodle and uniformly stirring, wherein the juice fishing comprises the following components: 30-35 g of garlic, 0.5-1 g of thirteen-spices, 3-5 g of bruised ginger, 2-5 g of capsicum frutescens, 1-1.5 g of sugar, 1-2 g of pepper powder, 0.1-0.2 g of litsea cubeba flower oil, 1-3 g of oyster sauce, 2-5 g of sesame paste, 20-25 g of extremely fresh flavor, 1-2 g of pepper oil, 5-6 g of sesame oil, 2-2.5 g of cooked sesame, 15-20 g of soybean paste, 10-20 g of fried peppery fruit, 10-15 g of mung bean sprouts, 10-18 g of spinach and 10-20 g of cucumber. The soup prepared by the method is more delicious and has excellent taste, the noodles are wrapped by the soup, the original chewiness of the noodles can be guaranteed when the noodles are eaten, the fragrance of all the seasonings gathered together can be tasted, the appetite of eaters is increased, and the soup is fresh and cool and not greasy, does not add salt and is more beneficial to the body health of the eaters; the soup is simple to process and can be matched at home.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to a juice fishing noodle and a processing method thereof.
Background
The boiled noodle is an ancient Chinese characteristic traditional cooked wheaten food variety, is a food which is prepared by draining noodles, adding sauce and stirring, and sometimes adding some ingredients for eating, and the boiled noodle has a history of more than 1000 years nowadays. With the improvement of living standard and the acceleration of life rhythm of people, a plurality of sauce capable of being directly used for fishing noodles appear in the market, the sauce is mostly prepared by processing and blending simple raw materials such as salt, sauce and the like, although the material blending procedure of fishing noodles is simplified to a certain extent, the taste and the traditional meaning of fishing noodles are greatly discounted, and the health of a user is not facilitated. With the increasing requirements of consumers on the taste, quality and nutrition of the boiled noodles, the common sauce cannot well meet the requirements of the consumers. Therefore, the sauce for fishing the flour is imperative to be pushed out and displayed.
Disclosure of Invention
The invention aims to provide a juice fishing noodle and a processing method thereof, wherein the noodle is fresh and cool and not greasy, does not add salt, and is more beneficial to the health of eaters.
In order to achieve the purpose, the invention adopts the technical scheme that: a juice fishing noodle is prepared by adding a fishing juice into a noodle and uniformly stirring, wherein the fishing juice comprises the following components: 30-35 g of garlic, 0.5-1 g of thirteen-spices, 3-5 g of bruised ginger, 2-5 g of capsicum frutescens, 1-1.5 g of sugar, 1-2 g of pepper powder, 0.1-0.2 g of litsea cubeba flower oil, 1-3 g of oyster sauce, 2-5 g of sesame paste, 20-25 g of extremely fresh flavor, 1-2 g of pepper oil, 5-6 g of sesame oil, 2-2.5 g of cooked sesame, 15-20 g of soybean paste, 10-20 g of fried peppery fruit, 10-15 g of mung bean sprouts, 10-18 g of spinach and 10-20 g of cucumber.
The technical scheme of further improvement in the technical scheme is as follows:
1. in the scheme, the fishing juice comprises the following components: 30 g of garlic, 0.5 g of thirteen spices, 3 g of bruised ginger, 3 g of millet pepper, 1.5 g of sugar, 1.5 g of pepper powder, 3 g of oyster sauce, 0.2 g of litsea cubeba oil, 3 g of sesame paste, 20 g of seasoning sauce, 2 g of zanthoxylum oil, 6 g of sesame oil, 2.5 g of cooked sesame, 15 g of soybean paste, 10 g of fried pepper, 2 g of shallot, 2 g of caraway, 5 g of vinegar, 10 g of mung bean sprout, 10 g of spinach and 10 g of cucumber.
2. In the scheme, the noodle serving is 300-500 g.
The invention also comprises another technical scheme that: a processing method of the juice fishing noodles comprises the following steps:
s1, pretreating 2-5 g of capsicum frutescens, 10-15 g of mung bean sprouts, 10-18 g of spinach and 10-20 g of cucumbers for later use;
s2, placing 30-35 g of garlic into a prepared utensil, then adding 0.5-1 g of thirteen-spices, 1-1.5 g of sugar, 1-2 g of pepper powder, 3 g of capsicum frutescens, 3-5 g of ginger powder, 1-3 g of oyster sauce and 10 g of hot oil into the utensil, and spraying hot oil;
s3, adding 2-5 g of sesame paste, 20-25 g of extremely fresh flavor, 1-2 g of zanthoxylum oil, 5-6 g of sesame oil, 2-2.5 g of cooked sesame, 0.2 g of litsea oil, 2 g of scallion, 2 g of caraway, 5 g of vinegar and 15-20 g of soybean paste into the utensil in S3, and stirring to obtain soup for later use;
s4, boiling a part of the noodles, fishing out, putting into a bowl, and putting the processed spinach, bean sprouts and cucumber strips on the noodles;
s5, pouring the soup prepared in the S3 on the surface.
1. In the above scheme, the preprocessing in S1 is:
s01, cutting 10-18 g of spinach into segments, frying in boiled water, and taking out after the spinach is soaked in cold water;
s02, frying the mung bean sprouts in boiled water, and fishing out the mung bean sprouts after being soaked in cold water;
s03, cutting the cucumbers into shreds and the capsicum frutescens into segments for later use.
2. In the scheme, the amount of the hot oil in the S2 is 15 g.
Due to the application of the technical scheme, compared with the prior art, the invention has the following advantages:
the invention relates to a juice fishing noodle and a processing method thereof, wherein thirteen spices, sugar, pricklyash peel powder, millet pepper, ginger powder, oyster sauce and hot pepper oil are added into garlic to spray hot oil, so that the fragrance of each condiment can be released instantly and gathered in the soup, the blended soup is more delicious and has excellent taste, sesame paste, delicious taste, pepper oil, sesame oil, cooked sesame, litsea oil, shallot, caraway, vinegar and soybean paste are added to form final soup, the soup is poured on the noodles, and the noodles are wrapped by the soup; the soup is simple to process and can be matched at home.
Detailed Description
The invention is further described below with reference to the following examples:
example 1: a juice fishing noodle and a processing method thereof are disclosed, wherein the juice fishing noodle is added into a noodle portion and is uniformly stirred, and the juice fishing noodle is prepared by the following steps: cutting 10 g of spinach into segments, frying in boiled water, and fishing out after the spinach is soaked in cold water; frying 10 g of mung bean sprouts in boiled water, and fishing out after the mung bean sprouts are soaked in cold water; slicing 10 g of cucumber and 1.5 g of capsicum frutescens into segments for later use;
cutting 30 g of garlic into pieces, putting the garlic pieces into a prepared utensil, adding 0.5 g of thirteen-spices, 1 g of sugar, 1 g of pepper powder, 1 g of capsicum frutescens, 3 g of bruised ginger, 1 g of oyster sauce and 6 g of hot oil into the utensil, and spraying hot oil;
then 2 g of sesame paste, 20 g of seasoning sauce, 1 g of zanthoxylum oil, 5 g of sesame oil, 2 g of cooked sesame, 0.15 g of litsea oil, 1.5 g of scallion, 1.5 g of caraway, 3 g of vinegar and 15 g of soybean paste are added into the vessel and stirred into soup for later use;
boiling 300 g of noodles, fishing out and putting into a bowl, and putting the treated spinach, bean sprouts and cucumber strips on the noodles;
pouring the prepared soup on the surface.
Example 2: a juice fishing noodle and a processing method thereof are disclosed, wherein the juice fishing noodle is added into a noodle portion and is uniformly stirred, and the juice fishing noodle is prepared by the following steps: cutting 12 g of spinach into segments, frying in boiled water, and taking out after being soaked in cold water; frying 12 g of mung bean sprouts in boiled water, and fishing out after the mung bean sprouts are soaked in cold water; slicing 15 g of cucumber and 2 g of capsicum frutescens into segments for later use;
cutting 32 g of garlic into pieces, putting the garlic pieces into a prepared vessel, adding 0.8 g of thirteen-spices, 1.2 g of sugar, 1.5 g of pepper powder, 4 g of capsicum frutescens, 4 g of bruised ginger, 1.5 g of oyster sauce and 12 g of fried pepper into the vessel, and spraying hot oil;
then adding 4 g of sesame paste, 22 g of delicious food, 1.5 g of zanthoxylum oil, 5.5 g of sesame oil, 2.2 g of cooked sesame, 0.18 g of litsea oil, 1.8 g of scallion, 1.8 g of caraway, 4 g of vinegar and 18 g of soybean paste into the vessel, and stirring to obtain soup for later use;
cooking a 400 g portion of noodles, fishing out and putting into a bowl, and putting the treated spinach, bean sprouts and cucumber strips on the noodles;
pouring the prepared soup on the surface.
Example 3: a juice fishing noodle and a processing method thereof are disclosed, wherein the juice fishing noodle is added into a noodle portion and is uniformly stirred, and the juice fishing noodle is prepared by the following steps: cutting 15 g of spinach into segments, frying in boiled water, and fishing out after the spinach is soaked in cold water; frying 18 g of mung bean sprouts in boiled water, and fishing out after the mung bean sprouts are soaked in cold water; shredding 20 g of cucumbers and cutting 3 g of capsicum frutescens into segments for later use;
cutting 35 g of garlic into pieces, putting the garlic pieces into a prepared utensil, adding 1 g of thirteen-spices, 1.5 g of sugar, 2 g of pepper powder, 3 g of capsicum frutescens, 5 g of bruised ginger, 3 g of oyster sauce and 15 g of oil pepper into the utensil, and spraying hot oil;
then 5 g of sesame paste, 25 g of seasoning sauce, 2 g of zanthoxylum oil, 6 g of sesame oil, 2.5 g of cooked sesame, 0.2 g of litsea oil, 2 g of scallion, 2 g of caraway, 5 g of vinegar and 20 g of soybean paste are added into the vessel and stirred into soup for later use;
boiling a 500 g portion of noodles, fishing out and putting into a bowl, and putting the processed spinach, bean sprouts and cucumber strips on the noodles;
pouring the prepared soup on the surface.
The above-mentioned aspects of the invention are further explained as follows:
adding thirteen spices, sugar, pepper powder, capsicum frutescens, bruised ginger, oyster sauce and hot pepper sauce into garlic, instantly releasing the fragrance of each condiment, and gathering in soup to make the blended soup more delicious and excellent in taste, adding sesame paste, extremely delicious taste, zanthoxylum oil, sesame oil, cooked sesame, litsea oil, shallot, caraway, vinegar and soybean paste to form final soup, pouring the soup on the noodles, wrapping the noodles with the soup, and when eating, not only ensuring the original chewiness of the noodles, but also tasting the fragrance of each condiment gathered together, increasing the appetite of eaters, and the soup is not greasy, and is not added with salt, thereby being more beneficial to the health of the eaters; this hot water processing is simple, can arrange by oneself in the family, especially when eating in winter, and the hot water flavor that adopts boiling water modulation is strong, can let the human heart warm in the twinkling of an eye after eating, can be faster than the sauce of bagging-off packing mix with noodless, and the taste is better, and the sauce of bagging-off packing needs to melt earlier, and difficult and noodless mix together, and is more inconvenient when edible.
For people who do not eat spicy food, the capsicum frutescens can be not added.
The above embodiments are merely illustrative of the technical ideas and features of the present invention, and the purpose thereof is to enable those skilled in the art to understand the contents of the present invention and implement the present invention, and not to limit the protection scope of the present invention. All equivalent changes and modifications made according to the spirit of the present invention should be covered within the protection scope of the present invention.
Claims (6)
1. The juice fishing noodle is characterized in that: adding the fishing juice into one part of noodles, and uniformly stirring, wherein the fishing juice comprises the following components: 30-35 g of garlic, 0.5-1 g of thirteen-spices, 3-5 g of ginger powder, 2-5 g of millet pepper, 1-1.5 g of sugar, 1-2 g of pepper powder, 0.1-0.2 g of litsea cubeba flower oil, 1-3 g of oyster sauce, 2-5 g of sesame paste, 20-25 g of seasoning sauce, 1-2 g of pepper oil, 5-6 g of sesame oil, 2-2.5 g of cooked sesame, 15-20 g of soybean paste, 10-20 g of oil peppery, 1-2 g of green onion, 1-2 g of caraway, 3-5 g of vinegar, 10-15 g of mung bean sprouts, 10-18 g of spinach and 10-20 g of cucumber.
2. The juice scooping surface of claim 1, wherein: the fishing juice comprises the following components: 30 g of garlic, 0.5 g of thirteen spices, 3 g of bruised ginger, 3 g of millet pepper, 1.5 g of sugar, 1.5 g of pepper powder, 3 g of oyster sauce, 0.2 g of litsea cubeba oil, 3 g of sesame paste, 20 g of seasoning sauce, 2 g of zanthoxylum oil, 6 g of sesame oil, 2.5 g of cooked sesame, 15 g of soybean paste, 10 g of fried pepper, 2 g of shallot, 2 g of caraway, 5 g of vinegar, 10 g of mung bean sprout, 10 g of spinach and 10 g of cucumber.
3. The juice scooping surface of claim 1, wherein: the noodle serving is 300-500 g.
4. A method for processing juice fishing noodles as claimed in claim 1, which is characterized in that: the method comprises the following steps:
s1, pretreating 2-5 g of capsicum frutescens, 10-15 g of mung bean sprouts, 10-18 g of spinach and 10-20 g of cucumbers for later use;
s2, placing 30-35 g of garlic into a prepared utensil, then adding 0.5-1 g of thirteen-spices, 1-1.5 g of sugar, 1-2 g of pepper powder, 3 g of capsicum frutescens, 3-5 g of ginger powder, 1-3 g of oyster sauce and 10 g of hot oil into the utensil, and spraying hot oil;
s3, adding 2-5 g of sesame paste, 20-25 g of extremely fresh flavor, 1-2 g of zanthoxylum oil, 5-6 g of sesame oil, 2-2.5 g of cooked sesame, 0.2 g of litsea oil, 2 g of scallion, 2 g of caraway, 5 g of vinegar and 15-20 g of soybean paste into the utensil in S3, and stirring to obtain soup for later use;
s4, boiling a part of the noodles, fishing out, putting into a bowl, and putting the processed spinach, bean sprouts and cucumber strips on the noodles;
s5, pouring the soup prepared in the S3 on the surface.
5. The processing method of the juice fishing noodles as claimed in claim 4, wherein the processing method comprises the following steps: the preprocessing in the step S1 is as follows:
s01, cutting 10-18 g of spinach into segments, frying in boiled water, and taking out after the spinach is soaked in cold water;
s02, frying the mung bean sprouts in boiled water, and fishing out the mung bean sprouts after being soaked in cold water;
s03, cutting the cucumbers into shreds and the capsicum frutescens into segments for later use.
6. The processing method of the juice fishing noodles as claimed in claim 4, wherein the processing method comprises the following steps: the amount of hot oil in said S2 was 15 g.
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Application publication date: 20200619 |