CN112155163A - Red oil spicy chicken soup noodles and preparation method thereof - Google Patents
Red oil spicy chicken soup noodles and preparation method thereof Download PDFInfo
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- CN112155163A CN112155163A CN202011032411.0A CN202011032411A CN112155163A CN 112155163 A CN112155163 A CN 112155163A CN 202011032411 A CN202011032411 A CN 202011032411A CN 112155163 A CN112155163 A CN 112155163A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- 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
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Abstract
The invention discloses chili oil and chili oil chicken soup noodles and a preparation method thereof. The chicken soup noodles comprise noodles, chicken soup oil bags, flour bags and dehydrated vegetable bags, wherein the noodles are composed of high gluten wheat flour, tapioca starch, potato starch, tapioca modified starch, potato modified starch, vital gluten, purified water, chicken bone soup, whole egg powder and edible salt; the chicken soup oil bag is composed of rapeseed oil, pepper, seasonings, sesame seeds, mature vinegar, white granulated sugar, chicken leaf fat, sesame oil, ginger, garlic, green Chinese onion and edible salt, the powder bag is composed of edible salt, monosodium glutamate, chicken essence, white granulated sugar, chili powder, pepper powder, white pepper powder, ginger powder and aniseed powder, and the dehydrated vegetable bag is composed of dehydrated pepper, dehydrated green stem vegetable, dehydrated Korean vegetable and dehydrated green Chinese onion. Preparing dough, chicken soup oil bags, flour bags and dehydrated vegetable bags according to various ingredients, and packaging according to the weight proportion to obtain the product red oil spicy chicken soup noodles. The instant noodles have rich nutrition, chewy texture, smooth mouthfeel, bright color and mellow taste, and no preservative or artificial pigment is added in the processing process.
Description
The technical field is as follows:
the invention relates to instant noodles and a preparation method thereof, in particular to red oil spicy chicken soup noodles and a preparation method thereof.
Secondly, background art:
at present, the annual sale amount of the instant noodle market in China reaches 500 million yuan, the taste of the product reaches more than 80 varieties, and the product is transformed to health and enters the active period of innovation because of high similarity and serious homogenization. In the technical field, the prior instant noodles are mostly subjected to color matching and seasoning by adopting a method of combining essence and pigment. The method provided by the invention completely eliminates the flavoring and toning method combining the essence and the pigment by combining the requirements of modern people on health and nutrition. The natural food materials are completely used without adding any food additives, and the purposes of blending fragrance and toning are achieved through a unique processing method and a unique formula. Meanwhile, the flavor characteristics of the traditional dishes are combined, and the requirements of consumers in different consumption levels are met. Such convenience foods having a conventional characteristic flavor have been developed.
Thirdly, the invention content:
the technical problem to be solved by the invention is as follows: a noodle comprising chili oil and chicken soup and its preparation method are provided. The instant noodles produced by the technical scheme of the invention have rich nutrition, chewy surface, smooth mouthfeel, bright color and mellow taste, and no preservative or artificial pigment is added in the processing process.
In order to solve the problems, the invention adopts the technical scheme that:
the invention provides red oil spicy chicken soup noodles which comprise noodle bodies, chicken soup oil bags, powder bags and dehydrated vegetable bags, wherein the weight ratio of the noodle bodies to the chicken soup oil bags to the powder bags to the dehydrated vegetable bags is 55-65: 5-8: 3-6: 1 (preferably 60: 7: 4: 1);
the raw material composition of the described noodle body is represented by weight percentage: 40-50% of high gluten wheat flour, 6-10% of cassava starch, 6-10% of potato starch, 2-4% of cassava modified starch, 2-4% of potato modified starch, 1-3% of wheat gluten, 10-20% of purified water, 10-15% of chicken bone soup, 1-4% of whole egg powder and 1-2% of edible salt;
the chicken soup oil bag comprises the following raw materials in percentage by weight: 65-70% of rapeseed oil, 5-10% of pepper, 2-3% of seasoning, 1-2% of sesame seed, 5-10% of Shanxi mature vinegar, 0.5-1.5% of white granulated sugar, 3-8% of chicken suet, 0.5-1.5% of sesame oil, 0.5-1.5% of ginger, 1-2% of garlic, 1-3% of green Chinese onion and 1-3% of edible salt;
the powder packet comprises the following raw materials in percentage by weight: 40-50% of edible salt, 10-20% of monosodium glutamate, 10-20% of chicken essence, 8-15% of white granulated sugar, 5-10% of chilli powder, 1-5% of pepper powder, 1-5% of white pepper powder, 1-5% of ginger powder and 1-3% of anise powder;
the dehydrated vegetable packet comprises the following raw materials in percentage by weight: 25-35% of dehydrated pepper, 25-35% of dehydrated green stem vegetable, 25-35% of dehydrated Korean vegetable and 8-15% of dehydrated green onion.
According to the red oil spicy chicken soup noodles, the noodle body comprises the following raw materials: 47% of high gluten wheat flour, 7% of cassava starch, 7% of potato starch, 3% of cassava modified starch, 3% of potato modified starch, 2% of wheat gluten, 15% of purified water, 13% of chicken bone soup, 2% of whole egg powder and 1% of edible salt;
the chicken soup oil bag comprises the following raw materials: 68% of rapeseed oil, 8.5% of pepper, 2.4% of seasoning, 1.5% of sesame seed, 6% of Shanxi mature vinegar, 0.9% of white granulated sugar, 5% of chicken suet, 0.9% of sesame oil, 0.9% of ginger, 1.4% of garlic, 2.5% of green Chinese onion and 2% of edible salt;
the powder bag comprises the following raw materials: 45% of edible salt, 15% of monosodium glutamate, 15% of chicken essence, 10% of white granulated sugar, 8% of chili powder, 2% of pepper powder, 2% of white pepper powder, 2% of ginger powder and 1% of anise powder;
the dehydrated vegetable bag comprises the following raw materials: 30% of dehydrated pepper, 30% of dehydrated green stem vegetable, 30% of dehydrated Korean vegetable and 10% of dehydrated green onion.
According to the red oil spicy chicken soup noodles, the seasonings in the chicken soup oil bag are pepper, aniseed, cassia bark, clove, white pepper, black pepper, amomum tsao-ko, galangal, dried ginger, netmeg, dried orange peel and fennel, and the adding amount of each seasoning accounts for 4-6 per mill, 3-5 per mill, 0.5-2 per mill, 1-2 per mill, 0.5-2 per mill and 1-2 per mill of the total weight of the chicken soup oil bag respectively.
According to the red oil spicy chicken soup noodles, the adding amount of various seasonings respectively accounts for 5.2 per thousand, 3.5 per thousand, 0.5 per thousand, 0.9 per thousand, 1.7 per thousand, 0.9 per thousand and 1.6 per thousand of the total weight of the chicken soup oil bag.
According to the chicken bone soup noodles with the chilli oil and the chilli oil, the chicken bone soup is prepared by the following method:
a. the chicken bone soup adopts the following raw materials of chicken, chicken frame, chicken skin and chicken oil, and the weight ratio of the chicken bone soup to the chicken frame to the chicken skin to the chicken oil is 2-6: 3-9: 1-3: 1-3, weighing chicken, chicken frames, chicken skins and chicken oil according to the raw material proportion, respectively cleaning the raw materials, removing blood stains and impurities of the blood stains, respectively crushing the cleaned raw materials by using a crusher, and processing the crushed raw materials into blocks with the size of less than or equal to 10 cm;
b. adding various cut raw materials into a cooking pot, adding water which is 3-5 times of the total weight of the raw materials, and then cooking, wherein the pressure of the cooking pot is 0.025Mpa, and the cooking time is 3-5 minutes; removing floating foam and discharging hot water after the first cooking, washing with clear water, adding water which is 3-5 times of the total weight of the raw materials, boiling again, controlling the pressure of a cooking pot to be 0.025Mpa, and cooking for 20-30 minutes; then, decocting with slow fire, controlling the pressure of the cooking pot to be 0.01Mpa, decocting with slow fire for 4-5 h, and obtaining milk white soup after decocting;
c. b, adding various auxiliary materials into the milky white soup obtained in the step b, and decocting for 10-15 minutes after adding, wherein the pressure of a cooking pot is controlled to be 0.01 Mpa;
d. placing the boiled mixture into a container after boiling, and placing the container into a refrigeration house for standby, wherein the temperature of the refrigeration house is controlled to be less than or equal to minus 18 ℃.
According to the red oil spicy chicken soup noodles, the moisture content of the milk-white soup obtained in the step b is less than or equal to 35%.
According to the red oil spicy chicken soup noodles, the various auxiliary materials in the step c are white pepper, ginger, pepper, anise, fennel and bay leaf, and the adding amount of the various auxiliary materials respectively accounts for 1-3 per mill, 1-2 per mill and 0.5-2 per mill of the total weight of the milky white soup.
According to the red oil spicy chicken soup noodles, the adding amount of various auxiliary materials respectively accounts for 2 per thousand, 1.5 per thousand, 1.4 per thousand, 1.3 per thousand, 1 per thousand and 0.5 per thousand of the total weight of the milky white soup.
In addition, the preparation method of the chili oil and chili oil chicken soup noodles comprises the following steps:
1) preparing a surface body:
a. weighing various raw materials according to the raw material ratio of the flour body, adding the weighed raw materials into a vacuum dough mixer for kneading dough, wherein the vacuum degree of the vacuum dough mixer is 0.085Mpa, and the vacuum dough kneading time is 7-8 minutes;
b. b, curing the noodles obtained in the step a for 2-3 minutes, and after curing, folding the noodles into cured noodle strips with the length of 20-25 meters for curing;
c. calendering the cured flour belt by adopting a composite calender, performing 7-9 times of composite calendering, wherein the calendering speed of the calender is 9-10 m/min, and performing layering molding on the calendered flour belt;
d. steaming the noodles molded by layering for the first time by adopting a steam box, wherein the inlet temperature of the steam box is 92-96 ℃, the steaming time is controlled to be 2-2.5 minutes, the outlet temperature of the steam box is 88-91 ℃, and the noodles subjected to the first steaming are subjected to primary seasoning water; secondly, steaming the noodles with the seasoning water by adopting a steam box for the second time, wherein the inlet temperature of the steam box is 93-95 ℃, the steaming time is controlled to be 1-2 minutes, and the outlet temperature of the steaming is 88-91 ℃;
e. cutting the cooked noodles, and then frying the cut noodles in a frying pan, wherein the frying inlet temperature is 105-110 ℃, the frying outlet temperature is 160-165 ℃, and the frying time is controlled to be 2-3 minutes;
f. cooling the fried dough blocks in an air cooler to obtain dough bodies, wherein the surface temperature of the dough bodies is less than 20 ℃;
2) preparing the chicken soup oil bag:
a. firstly, removing stems and impurities of raw material of the Zanthoxylum piperitum (selected from Shaanxi Zanthoxylum piperitum), crushing and sieving with a 80-mesh sieve; removing impurities from rhizoma Zingiberis recens, cleaning, and grinding into particles of less than or equal to 1 mm; peeling garlic, cleaning, and grinding into granules with diameter less than or equal to 1 mm; removing yellow leaves and roots of the green Chinese onions, cleaning the green Chinese onions, and grinding the green Chinese onions into particles of 3-6 mm;
b. crushing the chicken suet into particles smaller than 4mm, decocting, filtering and filtering residues to obtain decocted chicken suet;
c. then, mixing the materials according to the raw material composition of the chicken soup oil bag; putting the prepared chicken suet, the pepper powder, the sesame seed and the seasoning into a container;
d. heating the rapeseed oil to 170 ℃, putting the scallion, the ginger and the garlic into the rapeseed oil, frying the scallion, the ginger and the garlic to be yellow, adding the hot rapeseed oil into the container in the step c for three times, and uniformly stirring the oil every time of adding to obtain chili oil;
e. adding weighed Shanxi mature vinegar when the chili oil does not bubble, and re-foaming the chili oil; adding white granulated sugar and edible salt when bubbles disappear, and uniformly stirring; adding sesame oil when the chili oil is cooled to be less than or equal to 36 ℃, and uniformly stirring to obtain a chicken soup oil bag;
3) preparing various raw materials according to the composition proportion of the powder packet, uniformly mixing the raw materials, and quantitatively packaging to obtain the powder packet;
4) preparing various raw materials according to the composition proportion of the dehydrated vegetable packet, uniformly mixing the raw materials, and quantitatively packaging to obtain the dehydrated vegetable packet;
5) and (3) packaging and forming the noodle body obtained in the step 1), the chicken soup oil bag obtained in the step 2), the powder bag obtained in the step 3) and the dehydrated vegetable bag obtained in the step 4) by an automatic packaging machine according to the weight ratio to obtain the red oil spicy chicken soup noodle.
According to the preparation method of the chili oil and chili chicken soup noodles, the seasoning water in the step d of the noodle preparation process comprises the following raw materials in percentage by weight: 100 parts of water, 1.0 part of edible salt, 1.0 part of monosodium glutamate, 0.2 part of white granulated sugar and 8.0 parts of chicken bone soup.
The invention has the following positive beneficial effects:
1. according to incomplete statistics, more than 80 kinds of instant noodles have the existing taste, but no relevant literature report of the red oil spicy chicken soup noodles prepared by the invention exists at present. Therefore, the taste of the product is the original taste in the instant noodle industry at present, and the product with the taste is produced for the first time in the instant noodle industry. Therefore, the invention has development significance and fills up a taste blank of the instant noodle industry.
2. Most of the flavoring technologies in the current market adopt essence for direct flavoring. The chicken bone soup adopted in the technical scheme is prepared by taking chicken, chicken skeleton, chicken skin and chicken fat as raw materials and decocting the raw materials together with a plurality of natural spices by a traditional decocting method, is rich in nutrition and delicious in taste, also contains a large amount of vitamins and trace elements, can enhance the immunity of a human body, meets the requirements of modern people on nutrition and health, is natural and vivid, is seasoned by pure natural food materials, and realizes the transformation of a product to a nutrition natural direction.
3. At present, the color matching of the instant noodle industry mostly adopts pigment direct color matching. In the technical scheme of the invention, natural food materials are completely adopted, and the unique formula is combined with the traditional process. Particularly, the unique processing method of three times of oiling enables the color, the taste and the fragrance in the hot pepper to naturally overflow, the color is vivid, the taste is mellow, the fragrance overflows, and the perfect combination of the color, the fragrance and the fragrance is achieved. Provides a brand new thought for the food industry to the transformation of nutrition and health, and fills a technical gap.
4. The flour of the invention has reasonable proportion of various starches in the ingredients of the flour body, so that the flour body is smoother, chewy and powerful, and the added whole egg powder has reasonable and balanced nutrition, thereby not only increasing the nutritive value, but also playing a role in emulsification and enabling the taste to be more perfect.
Therefore, the method provided by the invention completely abandons the flavoring and toning method combining the essence and the pigment, does not add any food additive, completely uses natural food materials, and achieves the purposes of flavoring and toning through a unique processing method and a formula. Meanwhile, the flavor characteristics of the traditional dishes are combined, and the requirements of consumers in different consumption levels are met. A new instant food with traditional characteristic flavor is developed.
5. Through detection, the main relevant components and the content of the product prepared in the embodiment 1 of the invention are detailed in the table 1.
TABLE 1 relevant test data for the product obtained in example 1 of the present invention
| Item | Each 100 g | Reference value of nutrient |
| Energy of | 1751 kilojoule | 21 |
| Protein | 8.2 g | 14 |
| Fat | 14.3 g | 24 |
| Carbohydrate compound | 63.7 g | 21 |
| Sodium salt | 1225 mg of | 61 |
Fourthly, the specific implementation mode:
the invention is further illustrated by the following examples, which do not limit the scope of the invention.
Example 1:
the red oil spicy chicken soup noodles comprise a noodle body, a chicken soup oil bag, a flour bag and a dehydrated vegetable bag, wherein the weight ratio of the noodle body to the chicken soup oil bag to the flour bag to the dehydrated vegetable bag is 60: 7: 4: 1;
the raw material composition of the described noodle body is represented by weight percentage: 47% of high gluten wheat flour, 7% of cassava starch, 7% of potato starch, 3% of cassava modified starch, 3% of potato modified starch, 2% of wheat gluten, 15% of purified water, 13% of chicken bone soup, 2% of whole egg powder and 1% of edible salt;
the chicken soup oil bag comprises the following raw materials in percentage by weight: 68% of rapeseed oil, 8.5% of pepper, 2.4% of seasoning, 1.5% of sesame seed, 6% of Shanxi mature vinegar, 0.9% of white granulated sugar, 5% of chicken suet, 0.9% of sesame oil, 0.9% of ginger, 1.4% of garlic, 2.5% of green Chinese onion and 2% of edible salt.
The flavoring in the chicken soup oil bag is pepper, aniseed, cassia bark, clove, white pepper, black pepper, amomum tsao-ko, tsaoko amomum fruit, galangal, dried ginger, nutmeg, dried orange peel and fennel, and the adding amount of each flavoring accounts for 5.2 per mill, 3.5 per mill, 0.5 per mill, 0.9 per mill, 1.7 per mill, 0.9 per mill and 1.6 per mill of the total weight of the chicken soup oil bag respectively.
The powder bag comprises the following raw materials: 45% of edible salt, 15% of monosodium glutamate, 15% of chicken essence, 10% of white granulated sugar, 8% of chili powder, 2% of pepper powder, 2% of white pepper powder, 2% of ginger powder and 1% of anise powder;
the dehydrated vegetable bag comprises the following raw materials: 30% of dehydrated pepper, 30% of dehydrated green stem vegetable, 30% of dehydrated Korean vegetable and 10% of dehydrated green onion.
The chicken bone soup is prepared by the following method:
a. the chicken bone soup adopts the raw materials of chicken, chicken frame, chicken skin and chicken fat, and the weight ratio of the chicken to the chicken bone soup is 2: 3: 1: weighing chicken, chicken frame, chicken skin and chicken oil according to the raw material proportion, respectively cleaning various raw materials, removing blood dirt and impurities thereof, respectively crushing the cleaned raw materials by a crusher, and processing the crushed raw materials into blocks with the size less than or equal to 10 cm;
b. adding the cut raw materials into a cooking pot, adding water which is 5 times of the total weight of the raw materials, and then cooking, wherein the pressure of the cooking pot is 0.025Mpa, and the cooking time is 5 minutes; removing floating foam and discharging hot water after the first cooking, washing with clear water, adding water with 5 times of the total weight of the raw materials, boiling again, controlling the pressure of the cooking pot to be 0.025Mpa, and the cooking time to be 25 minutes; then, decocting with slow fire, controlling the pressure of the cooking pot to be 0.01Mpa, decocting with slow fire for 5h, and obtaining milk white soup (the water content in the obtained milk white soup is less than or equal to 35%);
c. b, adding various auxiliary materials into the milky white soup obtained in the step b, and decocting for 15 minutes after adding, wherein the pressure of a cooking pot is controlled to be 0.01 Mpa;
the auxiliary materials are white pepper, ginger, pepper, anise, fennel and bay leaf, and the addition amount of the auxiliary materials respectively accounts for 2 per mill, 1.5 per mill, 1.4 per mill, 1.3 per mill, 1 per mill and 0.5 per mill of the total weight of the milky white soup;
d. placing the boiled mixture into a container after boiling, and placing the container into a refrigeration house for standby, wherein the temperature of the refrigeration house is controlled to be less than or equal to minus 18 ℃.
Example 2:
the red oil spicy chicken soup noodles comprise a noodle body, a chicken soup oil bag, a flour bag and a dehydrated vegetable bag, wherein the weight ratio of the noodle body to the chicken soup oil bag to the flour bag to the dehydrated vegetable bag is 58: 6: 3: 1;
the raw material composition of the described noodle body is represented by weight percentage: 50% of high gluten wheat flour, 6% of cassava starch, 6% of potato starch, 4% of cassava modified starch, 4% of potato modified starch, 3% of wheat gluten, 11% of purified water, 10% of chicken bone soup, 4% of whole egg powder and 2% of edible salt;
the chicken soup oil bag comprises the following raw materials in percentage by weight: 65% of rapeseed oil, 10% of pepper, 2.0% of seasoning, 2.0% of sesame seed, 5% of Shanxi mature vinegar, 1.5% of white granulated sugar, 7% of chicken suet, 1.5% of sesame oil, 0.5% of ginger, 1.0% of garlic, 3% of green Chinese onion and 1.5% of edible salt.
The flavoring in the chicken soup oil bag is pepper, aniseed, cassia bark, clove, white pepper, black pepper, amomum tsao-ko, galangal, dried ginger, nutmeg, dried orange peel and fennel, and the adding amount of each flavoring accounts for 4.4 per mill, 3.0 per mill, 1 per mill, 0.7 per mill, 1.2 per mill, 0.7 per mill and 1.1 per mill of the total weight of the chicken soup oil bag respectively.
The powder bag comprises the following raw materials: 50% of edible salt, 10% of monosodium glutamate, 10% of chicken essence, 15% of white granulated sugar, 5% of chili powder, 3% of pepper powder, 3% of white pepper powder, 3% of ginger powder and 1% of anise powder;
the dehydrated vegetable bag comprises the following raw materials: 25% of dehydrated pepper, 35% of dehydrated green stem vegetable, 25% of dehydrated Korean vegetable and 15% of dehydrated green onion.
The chicken bone soup was prepared in the same manner as in example 1.
Example 3:
the red oil spicy chicken soup noodles comprise a noodle body, a chicken soup oil bag, a flour bag and a dehydrated vegetable bag, wherein the weight ratio of the noodle body to the chicken soup oil bag to the flour bag to the dehydrated vegetable bag is 63: 8: 5: 1;
the raw material composition of the described noodle body is represented by weight percentage: 40% of high gluten wheat flour, 10% of cassava starch, 10% of potato starch, 2% of cassava modified starch, 2% of potato modified starch, 1% of wheat gluten, 17% of purified water, 14% of chicken bone soup, 3% of whole egg powder and 1% of edible salt;
the chicken soup oil bag comprises the following raw materials in percentage by weight: 70% of rapeseed oil, 5% of pepper, 3.0% of seasoning, 1.0% of sesame seed, 10% of Shanxi mature vinegar, 0.5% of white granulated sugar, 3% of chicken suet, 0.5% of sesame oil, 1.5% of ginger, 1.5% of garlic, 1% of green Chinese onion and 3% of edible salt.
The flavoring in the chicken soup oil bag is pepper, aniseed, cassia bark, clove, white pepper, black pepper, amomum tsao-ko, galangal, dried ginger, nutmeg, dried orange peel and fennel, and the adding amount of each flavoring accounts for 6 per mill, 4.2 per mill, 0.8 per mill, 1.4 per mill, 1.2 per mill, 1.5 per mill, 1.4 per mill and 1.7 per mill of the total weight of the chicken soup oil bag respectively.
The powder bag comprises the following raw materials: 40% of edible salt, 20% of monosodium glutamate, 12% of chicken essence, 8% of white granulated sugar, 10% of chili powder, 1% of pepper powder, 1% of white pepper powder, 5% of ginger powder and 3% of anise powder;
the dehydrated vegetable bag comprises the following raw materials: 35% of dehydrated pepper, 25% of dehydrated green stem vegetable, 32% of dehydrated Korean vegetable and 8% of dehydrated green onion.
The chicken bone soup was prepared in the same manner as in example 1.
Example 4:
the red oil spicy chicken soup noodles comprise a noodle body, a chicken soup oil bag, a flour bag and a dehydrated vegetable bag, wherein the weight ratio of the noodle body to the chicken soup oil bag to the flour bag to the dehydrated vegetable bag is 62: 6: 4: 1;
the raw material composition of the described noodle body is represented by weight percentage: 45% of high gluten wheat flour, 8% of cassava starch, 7% of potato starch, 2% of cassava modified starch, 3% of potato modified starch, 2% of wheat gluten, 20% of purified water, 10% of chicken bone soup, 1% of whole egg powder and 2% of edible salt;
the chicken soup oil bag comprises the following raw materials in percentage by weight: 65% of rapeseed oil, 7.5% of pepper, 2.6% of seasoning, 1.4% of sesame seed, 8% of Shanxi mature vinegar, 1.0% of white granulated sugar, 8% of chicken suet, 1.0% of sesame oil, 1.0% of ginger, 1.2% of garlic, 2% of green Chinese onion and 1.3% of edible salt.
The flavoring in the chicken soup oil bag is pepper, aniseed, cassia bark, clove, white pepper, black pepper, amomum tsao-ko, tsaoko amomum fruit, galangal, dried ginger, nutmeg, dried orange peel and fennel, and the adding amount of each flavoring accounts for 5.5 thousandths, 4.5 thousandths, 1.5 thousandths, 1.0 thousandths and 1.0 thousandths of the total weight of the chicken soup oil bag respectively.
The powder bag comprises the following raw materials: 42% of edible salt, 13% of monosodium glutamate, 15% of chicken essence, 10% of white granulated sugar, 7% of chili powder, 5% of pepper powder, 4% of white pepper powder, 2% of ginger powder and 2% of anise powder;
the dehydrated vegetable bag comprises the following raw materials: 27% of dehydrated pepper, 27% of dehydrated green stem vegetable, 35% of dehydrated Korean vegetable and 11% of dehydrated green onion.
The chicken bone soup was prepared in the same manner as in example 1.
The preparation method of the chili oil and chili oil chicken soup noodles provided by the embodiment 1-4 of the invention comprises the following detailed steps:
1) preparing a surface body:
a. weighing various raw materials according to the raw material proportion of the flour body in any one of the embodiments 1 to 4, adding the weighed raw materials into a vacuum flour-mixing machine for flour mixing, wherein the vacuum degree of the vacuum flour-mixing machine is 0.085Mpa, and the vacuum flour mixing time is 8 minutes;
b. b, curing the noodles obtained in the step a for 3 minutes, and folding the noodles into a cured noodle belt with the length of 25 meters for curing;
c. rolling the cured flour belt by a composite rolling mill, performing 9 times of composite rolling, wherein the rolling speed of the rolling mill is 10 m/min, and pressing the rolled flour belt into strips;
d. steaming the noodles formed by layering for the first time by adopting a steam box, wherein the inlet temperature of the steam box is 92-96 ℃, the steaming time is controlled to be 2.5 minutes, the outlet temperature of the steam box is 88-91 ℃, and the noodles subjected to the first steaming are subjected to primary seasoning water (the raw material composition and content of the seasoning water are 100kg of water, 1.0kg of edible salt, 1.0kg of monosodium glutamate, 0.2kg of white granulated sugar and 8.0kg of chicken bone soup); secondly, steaming the noodles with the seasoning water by adopting a steam box for the second time, wherein the inlet temperature of the steam box is 93-95 ℃, the steaming time is controlled to be 2 minutes, and the outlet temperature of the steaming is 88-91 ℃;
e. cutting the cooked noodles, and frying in a frying pan at the frying inlet temperature of 105-110 ℃ and the outlet temperature of 160-165 ℃ for 2.5 minutes;
f. cooling the fried dough blocks in an air cooler to obtain dough bodies, wherein the surface temperature of the dough bodies is less than 20 ℃;
2) preparing the chicken soup oil bag:
a. firstly, removing stems and impurities of raw material of the Zanthoxylum piperitum (selected from Shaanxi Zanthoxylum piperitum), crushing and sieving with a 80-mesh sieve; removing impurities from rhizoma Zingiberis recens, cleaning, and grinding into particles of less than or equal to 1 mm; peeling garlic, cleaning, and grinding into granules with diameter less than or equal to 1 mm; removing yellow leaves and roots of the green Chinese onions, cleaning the green Chinese onions, and grinding the green Chinese onions into particles of 3-6 mm;
b. crushing the chicken suet into particles smaller than 4mm, decocting, filtering and filtering residues to obtain decocted chicken suet;
c. then, the ingredients are prepared according to the raw material composition of the chicken soup oil bag in any one of the embodiments 1 to 4; putting the prepared chicken suet, the pepper powder, the sesame seed and the seasoning into a container;
d. heating the rapeseed oil to 170 ℃, putting the scallion, the ginger and the garlic into the rapeseed oil, frying the scallion, the ginger and the garlic to be yellow, adding the hot rapeseed oil into the container in the step c for three times, and uniformly stirring the oil every time of adding to obtain chili oil;
e. adding weighed Shanxi mature vinegar when the chili oil does not bubble, and re-foaming the chili oil; adding white granulated sugar and edible salt when bubbles disappear, and uniformly stirring; adding sesame oil when the chili oil is cooled to be less than or equal to 36 ℃, and uniformly stirring to obtain a chicken soup oil bag;
3) preparing various raw materials according to the composition proportion of the powder packet in any one of the embodiments 1-4, uniformly mixing the raw materials, and quantitatively packaging to obtain the powder packet;
4) preparing various raw materials according to the composition proportion of the dehydrated vegetable packet in any one of the embodiments 1 to 4, uniformly mixing the raw materials, and quantitatively packaging to obtain the dehydrated vegetable packet;
5) and (3) packaging and forming the noodle body obtained in the step 1), the chicken soup oil bag obtained in the step 2), the powder bag obtained in the step 3) and the dehydrated vegetable bag obtained in the step 4) by an automatic packaging machine according to the weight ratio of any one of the embodiments 1 to 4 to obtain the red oil spicy chicken soup noodle.
Claims (10)
1. The red oil spicy chicken soup noodles comprise a noodle body, a chicken soup oil bag, a flour bag and a dehydrated vegetable bag, and are characterized in that the weight ratio of the noodle body to the chicken soup oil bag to the flour bag to the dehydrated vegetable bag is 55-65: 5-8: 3-6: 1;
the raw material composition of the described noodle body is represented by weight percentage: 40-50% of high gluten wheat flour, 6-10% of cassava starch, 6-10% of potato starch, 2-4% of cassava modified starch, 2-4% of potato modified starch, 1-3% of wheat gluten, 10-20% of purified water, 10-15% of chicken bone soup, 1-4% of whole egg powder and 1-2% of edible salt;
the chicken soup oil bag comprises the following raw materials in percentage by weight: 65-70% of rapeseed oil, 5-10% of pepper, 2-3% of seasoning, 1-2% of sesame seed, 5-10% of Shanxi mature vinegar, 0.5-1.5% of white granulated sugar, 3-8% of chicken suet, 0.5-1.5% of sesame oil, 0.5-1.5% of ginger, 1-2% of garlic, 1-3% of green Chinese onion and 1-3% of edible salt;
the powder packet comprises the following raw materials in percentage by weight: 40-50% of edible salt, 10-20% of monosodium glutamate, 10-20% of chicken essence, 8-15% of white granulated sugar, 5-10% of chilli powder, 1-5% of pepper powder, 1-5% of white pepper powder, 1-5% of ginger powder and 1-3% of anise powder;
the dehydrated vegetable packet comprises the following raw materials in percentage by weight: 25-35% of dehydrated pepper, 25-35% of dehydrated green stem vegetable, 25-35% of dehydrated Korean vegetable and 8-15% of dehydrated green onion.
2. The chili oil and chili chicken soup noodle as claimed in claim 1, wherein the noodle comprises the following raw materials: 47% of high gluten wheat flour, 7% of cassava starch, 7% of potato starch, 3% of cassava modified starch, 3% of potato modified starch, 2% of wheat gluten, 15% of purified water, 13% of chicken bone soup, 2% of whole egg powder and 1% of edible salt;
the chicken soup oil bag comprises the following raw materials: 68% of rapeseed oil, 8.5% of pepper, 2.4% of seasoning, 1.5% of sesame seed, 6% of Shanxi mature vinegar, 0.9% of white granulated sugar, 5% of chicken suet, 0.9% of sesame oil, 0.9% of ginger, 1.4% of garlic, 2.5% of green Chinese onion and 2% of edible salt;
the powder bag comprises the following raw materials: 45% of edible salt, 15% of monosodium glutamate, 15% of chicken essence, 10% of white granulated sugar, 8% of chili powder, 2% of pepper powder, 2% of white pepper powder, 2% of ginger powder and 1% of anise powder;
the dehydrated vegetable bag comprises the following raw materials: 30% of dehydrated pepper, 30% of dehydrated green stem vegetable, 30% of dehydrated Korean vegetable and 10% of dehydrated green onion.
3. The noodles with chili oil and chicken soup according to claim 1 or 2, wherein the seasonings in the chicken soup oil bag are pepper, aniseed, cinnamon, clove, white pepper, black pepper, amomum tsao-ko, galangal, dried ginger, nutmeg, dried orange peel and fennel, and the addition amount of each seasoning is 4 to 6%, 3 to 5%, 0.5 to 2%, 1 to 2%, 0.5 to 2% and 1 to 2% of the total weight of the chicken soup oil bag.
4. The chili oil and chili chicken soup noodle of claim 3, wherein: the addition amount of each flavoring agent accounts for 5.2 per mill, 3.5 per mill, 0.5 per mill, 0.9 per mill, 1.7 per mill, 0.9 per mill and 1.6 per mill of the total weight of the chicken soup oil bag.
5. The chili oil and chicken soup noodle of claim 1, wherein the chicken bone soup is prepared by the following method:
a. the chicken bone soup adopts the following raw materials of chicken, chicken frame, chicken skin and chicken oil, and the weight ratio of the chicken bone soup to the chicken frame to the chicken skin to the chicken oil is 2-6: 3-9: 1-3: 1-3, weighing chicken, chicken frames, chicken skins and chicken oil according to the raw material proportion, respectively cleaning the raw materials, removing blood stains and impurities of the blood stains, respectively crushing the cleaned raw materials by using a crusher, and processing the crushed raw materials into blocks with the size of less than or equal to 10 cm;
b. adding various cut raw materials into a cooking pot, adding water which is 3-5 times of the total weight of the raw materials, and then cooking, wherein the pressure of the cooking pot is 0.025Mpa, and the cooking time is 3-5 minutes; removing floating foam and discharging hot water after the first cooking, washing with clear water, adding water which is 3-5 times of the total weight of the raw materials, boiling again, controlling the pressure of a cooking pot to be 0.025Mpa, and cooking for 20-30 minutes; then, decocting with slow fire, controlling the pressure of the cooking pot to be 0.01Mpa, decocting with slow fire for 4-5 h, and obtaining milk white soup after decocting;
c. b, adding various auxiliary materials into the milky white soup obtained in the step b, and decocting for 10-15 minutes after adding, wherein the pressure of a cooking pot is controlled to be 0.01 Mpa;
d. placing the boiled mixture into a container after boiling, and placing the container into a refrigeration house for standby, wherein the temperature of the refrigeration house is controlled to be less than or equal to minus 18 ℃.
6. The chili oil and chili chicken soup noodle of claim 5, wherein: the water content of the milk white soup obtained in the step b is less than or equal to 35 percent.
7. The chili oil and chicken soup noodles as claimed in claim 5, wherein the adjuvants in step c are white pepper, pricklyash peel, ginger, chili pepper, anise, fennel and bay leaf, and the addition amounts of the adjuvants are 1-3%, 1-2% and 0.5-2% of the total weight of the milky soup.
8. The noodles with chilli oil and chicken soup as claimed in claim 7, wherein the amount of each of the auxiliary materials added is 2%, 1.5%, 1.4%, 1.3%, 1% and 0.5% of the total weight of the milky soup.
9. The preparation method of the chili oil and chicken soup noodles is characterized by comprising the following steps:
1) preparing a surface body:
a. weighing various raw materials according to the raw material proportion of the flour body of claim 1, adding the weighed raw materials into a vacuum flour-mixing machine for flour-mixing, wherein the vacuum degree of the vacuum flour-mixing machine is 0.085Mpa, and the vacuum flour-mixing time is 7-8 minutes;
b. b, curing the noodles obtained in the step a for 2-3 minutes, and after curing, folding the noodles into cured noodle strips with the length of 20-25 meters for curing;
c. calendering the cured flour belt by adopting a composite calender, performing 7-9 times of composite calendering, wherein the calendering speed of the calender is 9-10 m/min, and performing layering molding on the calendered flour belt;
d. steaming the noodles molded by layering for the first time by adopting a steam box, wherein the inlet temperature of the steam box is 92-96 ℃, the steaming time is controlled to be 2-2.5 minutes, the outlet temperature of the steam box is 88-91 ℃, and the noodles subjected to the first steaming are subjected to primary seasoning water; secondly, steaming the noodles with the seasoning water by adopting a steam box for the second time, wherein the inlet temperature of the steam box is 93-95 ℃, the steaming time is controlled to be 1-2 minutes, and the outlet temperature of the steaming is 88-91 ℃;
e. cutting the cooked noodles, and then frying the cut noodles in a frying pan, wherein the frying inlet temperature is 105-110 ℃, the frying outlet temperature is 160-165 ℃, and the frying time is controlled to be 2-3 minutes;
f. cooling the fried dough blocks in an air cooler to obtain dough bodies, wherein the surface temperature of the dough bodies is less than 20 ℃;
2) preparing the chicken soup oil bag:
a. firstly, removing stems and impurities of raw material zanthoxylum bungeanum, crushing and sieving with a 80-mesh sieve; removing impurities from rhizoma Zingiberis recens, cleaning, and grinding into particles of less than or equal to 1 mm; peeling garlic, cleaning, and grinding into granules with diameter less than or equal to 1 mm; removing yellow leaves and roots of the green Chinese onions, cleaning the green Chinese onions, and grinding the green Chinese onions into particles of 3-6 mm;
b. crushing the chicken suet into particles smaller than 4mm, decocting, filtering and filtering residues to obtain decocted chicken suet;
c. then the chicken soup oil bag is prepared according to the raw material composition of the chicken soup oil bag of claim 1; putting the prepared chicken suet, the pepper powder, the sesame seed and the seasoning into a container;
d. heating the rapeseed oil to 170 ℃, putting the scallion, the ginger and the garlic into the rapeseed oil, frying the scallion, the ginger and the garlic to be yellow, adding the hot rapeseed oil into the container in the step c for three times, and uniformly stirring the oil every time of adding to obtain chili oil;
e. adding weighed Shanxi mature vinegar when the chili oil does not bubble, and re-foaming the chili oil; adding white granulated sugar and edible salt when bubbles disappear, and uniformly stirring; adding sesame oil when the chili oil is cooled to be less than or equal to 36 ℃, and uniformly stirring to obtain a chicken soup oil bag;
3) preparing various raw materials according to the composition proportion of the powder packet in claim 1, uniformly mixing the raw materials, and quantitatively packaging to obtain the powder packet;
4) preparing various raw materials according to the composition proportion of the dehydrated vegetable packet as claimed in claim 1, uniformly mixing the raw materials, and quantitatively packaging to obtain the dehydrated vegetable packet;
5) and (3) packaging and forming the noodle bodies obtained in the step 1), the chicken soup oil bags obtained in the step 2), the powder bags obtained in the step 3) and the dehydrated vegetable bags obtained in the step 4) by an automatic packaging machine according to the weight proportion of the noodle bodies in the claim 1 to obtain the red-oil spicy chicken soup noodles.
10. The preparation method of the noodles with chilli oil and chicken soup according to claim 9, wherein the seasoning water in the step d of the noodle preparation process comprises the following raw materials in percentage by weight: 100 parts of water, 1.0 part of edible salt, 1.0 part of monosodium glutamate, 0.2 part of white granulated sugar and 8.0 parts of chicken bone soup.
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