CN112293690A

CN112293690A - Snail rice noodle soup base and preparation method thereof

Info

Publication number: CN112293690A
Application number: CN202011325937.8A
Authority: CN
Inventors: 罗金波
Original assignee: Guangxi Xingliu Food Co ltd
Current assignee: Guangxi Xingliu Food Co ltd
Priority date: 2020-11-24
Filing date: 2020-11-24
Publication date: 2021-02-02

Abstract

The invention discloses a spiral shell powder soup base and a preparation method thereof, and relates to the technical field of food processing, wherein the raw materials of the spiral shell powder soup base are prepared by decocting 45-55 parts of spiral shell meat, 15-25 parts of herbaceous plants, 15-25 parts of fermented bean curd, 10-20 parts of pig bone and 240 parts of purified water 180-containing materials, 15-25 parts of dry red pepper, 10-20 parts of pepper, 1-3 parts of pepper, 0.5-1.5 parts of cinnamon, 0.3-0.8 part of anise, 0.8-1.3 parts of fennel, 1-3 parts of garlic, 0.5-1 part of tsaoko amomum fruit, 1-3 parts of cassia bark and 2-4 parts of medlar, and then adding 3-5 parts of seasoning oyster sauce, 5-10 parts of sesame oil, 1-3 parts of preserved beancurd juice, 0.5-1.5 parts of chicken essence and 1-2 parts of salt for decoction. According to the invention, the snail meat is used as a main material, and the pig bones are added for boiling, so that the soup stock is more thick, the taste is more pure, each food material has the same effect and is mutually coordinated, the most common food materials are adopted, the soup stock is safe and reliable, the price of the food materials is low, the manufacturing cost is saved, the effective nutritional ingredients in the raw materials can be preserved by preparing the snail powder soup base, the preparation process is reasonable, and the snail powder soup base is suitable for industrial production.

Description

Snail rice noodle soup base and preparation method thereof

Technical Field

The invention relates to a soup base and a preparation method thereof, in particular to a snail rice noodle soup base and a preparation method thereof, belonging to the technical field of food processing.

Background

The snail rice noodles are special snacks with the characteristics of freshness, fragrance, sourness, spiciness, refreshment and the like, and a bowl of snail rice noodles with good color, fragrance and taste is cooked.

At present, a plurality of storehouses in the market make soup bases with poor taste due to poor making methods, and even a plurality of snail rice noodles do not have the fresh and fragrant taste of the screws and cannot be loved by too many eaters.

The snail rice noodles are rich in various nutritional ingredients such as carbohydrate, colloid, cephalin, cellulose, lecithin, protein, carotene, various vitamins, iron, calcium, phosphorus and the like, and can be used for both full appetite and health care. The snail rice noodles are delicious because of the unique soup materials. The snail rice noodle is called as 'snail rice noodle' because the soup is made up of snail.

The spicy taste of the soup of the snail rice noodles is exactly the most distinctive and meticulous boiling of the snail rice noodles. The soup has unique flavor of light but not light, spicy but not dry, spicy but not fire, and fragrant but not greasy.

Disclosure of Invention

The invention aims to provide a snail rice noodle soup base and a preparation method thereof, which aim to solve the problems in the background technology.

In order to solve the technical problems, the invention provides the following technical scheme: a snail rice noodle soup base and a preparation method thereof are disclosed:

in a first aspect, the present invention provides a technical solution: the soup base of the spiral shell powder is prepared by taking 45-55 parts of spiral shell meat, 15-25 parts of herbaceous plants, 15-25 parts of fermented bean curd, 10-20 parts of pig bones and 240 parts of purified water as main materials, adding 15-25 parts of dried red pepper, 10-20 parts of pepper, 1-3 parts of pepper, 0.5-1.5 parts of cinnamon, 0.3-0.8 part of anise, 0.8-1.3 parts of fennel, 1-3 parts of garlic, 0.5-1 part of tsaoko amomum fruits, 1-3 parts of cinnamon and 2-4 parts of medlar as auxiliary materials, and adding 3-5 parts of seasoning oil, 5-10 parts of sesame oil, 1-3 parts of preserved bean curd, 0.5-1.5 parts of chicken essence and 1-2 parts of salt for decoction and decoction.

Further, the soup base of the snail rice noodles comprises the following components in parts by weight:

a. main materials: 50 parts of snail meat, 20 parts of herbaceous plants, 20 parts of fermented bean curd, 15 parts of pig bones and 210 parts of purified water;

b. auxiliary materials: 20 parts of dry red pepper, 15 parts of pepper, 2 parts of pepper, 1 part of cinnamon, 0.5 part of anise, 1 part of fennel, 2 parts of garlic, 0.7 part of tsaoko, 2 parts of cinnamon and 3 parts of medlar;

c. seasoning: 4 parts of oyster sauce, 7.5 parts of sesame oil, 2 parts of preserved beancurd juice, 1 part of chicken essence and 1.5 parts of salt.

In a second aspect, the present invention provides a technical solution: a preparation method of a snail rice noodle soup base comprises the following steps:

the method comprises the following steps: weighing the raw materials according to the weight of the main food materials and the weight of the auxiliary materials for later use;

step two: cleaning, namely cleaning the auxiliary material raw materials weighed in the step one, preparing an auxiliary material bag for later use, and boiling liquid seasonings and granular seasonings to prepare a sauce for later use;

step three: boiling soup-stock, taking out 45-55 parts of the cleaned and soaked spiral shell meat, 15-25 parts of herbaceous plants and 15-25 parts of pig bones, placing the materials in a pot, and adding 240 parts of purified water of 180-;

step four: adding 15-25 parts of fermented bean curd into the prepared soup stock, decocting for 25-30min, adding the prepared auxiliary material bag and the prepared sauce into the soup stock, and boiling to obtain the snail powder soup stock finished product;

step five: packaging, sterilizing in a sterilization chamber, and processing into canned food or bagged food according to market demand.

Further, the step two of cleaning also comprises the step of cleaning 50 parts of the snail meat, 20 parts of herbaceous plants and 15 parts of pig bones which are the main food materials weighed in the step one, with clear water, and 20 parts of the fermented bean curd can be directly used without cleaning.

Further, the second cleaning step further comprises the step of separately soaking 50 parts of the cleaned snail meat, 20 parts of the herbaceous plant and 15 parts of the pig bones in clear water for 2-3 hours for later use.

Further, the auxiliary raw materials weighed in the step one are 15.12-24.54 parts of dried red pepper, 10.33-19.57 parts of pepper, 1.14-2.82 parts of pepper, 0.63-1.41 parts of cinnamon, 0.35-0.77 part of aniseed, 0.84-1.27 parts of fennel, 1.17-2.71 parts of garlic, 0.55-0.98 part of tsaoko amomum fruit, 1.3-2.84 parts of cassia bark and 2.77-3.99 parts of medlar, washed with clear water for 5-10min to remove surface impurities, taken out, drained and put into a gauze bag to prepare the auxiliary material bag.

Further, boiling 3.22-4.88 parts of the seasoning oyster oil, 5.67-9.89 parts of sesame oil, 1.51-2.79 parts of preserved beancurd juice, 0.58-1.47 parts of chicken essence and 1.22-1.76 parts of salt which are weighed in the step one, and adding the boiled product into the soup stock.

Compared with the prior art, the invention has the following beneficial effects:

according to the invention, the snail meat is used as the main material, and the pig bones are added for boiling, so that the soup stock is stronger, the taste is purer, each taste of the food material raw materials has the same effect and is coordinated with each other, the most common food materials are adopted, the soup stock is safe and reliable, no side effect is caused, the price of the food material is low, and the manufacturing cost is saved.

Detailed Description

The technical solutions in the embodiments of the present invention will be clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.

The invention provides a technical scheme that: a snail rice noodle soup base and a preparation method thereof are disclosed:

Preferably, according to the components, the snail rice noodle soup base consists of the following components in parts by weight:

step four: adding 15-25 parts of fermented bean curd into the prepared soup stock, decocting for 25-30min, adding the prepared auxiliary material bag and the prepared sauce into the soup stock, and boiling to obtain the soup stock of the snail rice noodles;

According to the first aspect and the second aspect of the above snail rice noodle soup base and the preparation method thereof, the specific preparation method of the invention further comprises the following technical scheme of the embodiment:

example 1

A preparation method of a soup base of snail rice noodles comprises the following steps:

s1, weighing the main food materials and the auxiliary materials according to the weight:

s1-1, main materials: 45 parts of snail meat, 15 parts of herbaceous plants, 15 parts of fermented bean curd, 10 parts of pig bones and 180 parts of purified water;

s1-2, auxiliary materials: 15 parts of dry red pepper, 10 parts of pepper, 1 part of pepper, 0.5 part of cinnamon, 0.3 part of anise, 0.8 part of fennel, 1 part of garlic, 0.5 part of tsaoko amomum fruit, 1 part of cinnamon and 2 parts of medlar;

s1-3, seasoning: 3 parts of oyster sauce, 5 parts of sesame oil, 1 part of preserved beancurd juice, 0.5 part of chicken essence and 1 part of salt;

s2, cleaning the raw materials in the step S1:

s2-1, cleaning the snail meat, the herbaceous plants and the pig bones which are weighed in the step S1 of S1-1 with clear water, wherein the fermented bean curd can be directly used without cleaning, and the cleaned snail meat, the herbaceous plants and the pig bones are separately soaked in clear water for 2 hours for later use;

s2-2, washing the auxiliary materials including the dry red pepper, the cinnamon, the aniseed, the fennel, the garlic, the tsaoko amomum fruit, the cinnamon and the medlar serving in the step S1 of S1-2 with clear water for 5min to remove surface impurities, taking out the auxiliary materials, draining the water, and putting the auxiliary materials into a gauze bag to prepare an auxiliary material bag for later use;

s3, boiling soup stock: taking out the cleaned and soaked snail meat, herbaceous plants and pig bones, putting into a pot, adding purified water, and decocting for 20h to obtain soup-stock;

s4, adding fermented bean curd into the prepared soup-stock, decocting for 25min, adding the prepared auxiliary material bag and the prepared sauce into the soup-stock, and boiling to obtain the finished product of the snail rice noodle soup.

Example 2

s1-1, main materials: 50 parts of snail meat, 20 parts of herbaceous plants, 20 parts of fermented bean curd, 15 parts of pig bones and 210 parts of purified water;

s1-2, auxiliary materials: 20 parts of dry red pepper, 15 parts of pepper, 2 parts of pepper, 1 part of cinnamon, 0.5 part of anise, 1 part of fennel, 2 parts of garlic, 0.7 part of tsaoko, 2 parts of cinnamon and 3 parts of medlar;

s1-3, seasoning: 4 parts of oyster sauce, 7 parts of sesame oil, 2 parts of preserved beancurd juice, 1 part of chicken essence and 1.5 parts of salt;

s2, cleaning the raw materials in the step S1:

s2-1, cleaning the snail meat, the herbaceous plants and the pig bones which are weighed in the step S1 of S1-1 with clear water, wherein the fermented bean curd can be directly used without cleaning, and the cleaned snail meat, the herbaceous plants and the pig bones are separately soaked in clear water for 2.5 hours for later use;

s2-2, washing the auxiliary materials including the dry red pepper, the cinnamon, the aniseed, the fennel, the garlic, the tsaoko amomum fruit, the cinnamon and the medlar serving in the step S1 of S1-2 with clear water for 7min to remove surface impurities, taking out the auxiliary materials, draining the water, and putting the auxiliary materials into a gauze bag to prepare an auxiliary material bag for later use;

s3, boiling soup stock: taking out the cleaned and soaked snail meat, herbaceous plants and pig bones, putting into a pot, adding purified water, and decocting for 25h to obtain soup-stock;

s4, adding fermented bean curd into the prepared soup stock, decocting for 27min, adding the prepared auxiliary material bag and the prepared sauce into the soup stock, and boiling to obtain the finished product of the snail rice noodle soup stock.

Example 3

s1-1, main materials: 55 parts of snail meat, 25 parts of herbaceous plants, 25 parts of fermented bean curd, 20 parts of pig bones and 240 parts of purified water;

s1-2, auxiliary materials: 25 parts of dry red pepper, 20 parts of pepper, 3 parts of pepper, 1.5 parts of cinnamon, 0.8 part of anise, 1.3 parts of fennel, 3 parts of garlic, 1 part of tsaoko amomum fruit, 3 parts of cinnamon and 4 parts of medlar;

s1-3, seasoning: 5 parts of oyster sauce, 10 parts of sesame oil, 3 parts of preserved beancurd juice, 1.5 parts of chicken essence and 2 parts of salt;

s2, cleaning the raw materials in the step S1:

s2-1, cleaning the snail meat, the herbaceous plants and the pig bones which are weighed in the step S1 of S1-1 with clear water, wherein the fermented bean curd can be directly used without cleaning, and the cleaned snail meat, the herbaceous plants and the pig bones are separately soaked in clear water for 3 hours for later use;

s2-2, washing the auxiliary materials including the dry red pepper, the cinnamon, the aniseed, the fennel, the garlic, the tsaoko amomum fruit, the cinnamon and the medlar serving in the step S1 of S1-2 with clear water for 10min to remove surface impurities, taking out the auxiliary materials, draining the water, and putting the auxiliary materials into a gauze bag to prepare an auxiliary material bag for later use;

s3, boiling soup stock: taking out the cleaned and soaked snail meat, herbaceous plants and pig bones, putting into a pot, adding purified water, and decocting for 30h to obtain soup-stock;

s4, adding fermented bean curd into the prepared soup-stock, decocting for 30min, adding the prepared auxiliary material bag and the prepared sauce into the soup-stock, and boiling to obtain the finished product of the snail rice noodle soup.

The animal toxicity test of the soup base of the snail rice noodles of the invention comprises the following steps:

taking 10 adult mice, which are female and male and have the weight of 150-; the super-dose experimental group is fed with 30 times of human dose, the normal-dose experimental group is fed with 5-6 times of human dose, the administration is carried out once every morning, noon and evening, the feeding is continuously carried out for 30 days, the feeding reaction is observed every day, and the result shows that the two groups of mice have normal activities and diets and are fed without adverse side effects;

long-term toxicity test: taking experimental dogs as an example, selecting 4 dogs which have male and female functions and weigh 30-40kg, and feeding the snails powder soup bases into two groups, wherein one group is an overdose experimental group, the other group is a normal amount experimental group, and the dosage for feeding the experimental dogs is 7-9 times and 40 times; taking a white rat as an example, feeding the white rat with the dosage of 7-9 times, 40 times and 160 times (calculated according to the weight) of the dosage for human use, continuously feeding for 3 months and 6 months respectively, wherein the animals are all alive without toxic reaction, and blood and marrow smears and pathological sections of organs have no pathological change with toxic significance, namely the snail powder soup has no adverse side effect.

Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.

Claims

1. The soup base for the snail rice noodles is characterized in that: the soup base of the spiral shell powder is prepared by taking 45-55 parts of spiral shell meat, 15-25 parts of herbaceous plants, 15-25 parts of fermented bean curd, 10-20 parts of pig bones and 240 parts of purified water as main materials, adding 15-25 parts of dried red pepper, 10-20 parts of pepper, 1-3 parts of pepper, 0.5-1.5 parts of cinnamon, 0.3-0.8 part of anise, 0.8-1.3 parts of fennel, 1-3 parts of garlic, 0.5-1 part of tsaoko amomum fruits, 1-3 parts of cinnamon and 2-4 parts of medlar as auxiliary materials, and adding 3-5 parts of seasoning oil, 5-10 parts of sesame oil, 1-3 parts of preserved bean curd, 0.5-1.5 parts of chicken essence and 1-2 parts of salt for decoction and decoction.

2. The soup blend for margarya melanioides according to claim 1, which is characterized in that: the soup base of the snail rice noodles is composed of the following components in parts by weight:

main materials: 50 parts of snail meat, 20 parts of herbaceous plants, 20 parts of fermented bean curd, 15 parts of pig bones and 210 parts of purified water;

auxiliary materials: 20 parts of dry red pepper, 15 parts of pepper, 2 parts of pepper, 1 part of cinnamon, 0.5 part of anise, 1 part of fennel, 2 parts of garlic, 0.7 part of tsaoko, 2 parts of cinnamon and 3 parts of medlar;

seasoning: 4 parts of oyster sauce, 7.5 parts of sesame oil, 2 parts of preserved beancurd juice, 1 part of chicken essence and 1.5 parts of salt.

3. A preparation method of a soup base of snail rice noodles is characterized by comprising the following steps: the preparation method of the snail rice noodle soup base comprises the following steps:

4. The method for preparing a soup blend for margarya melanioides according to claim 3, wherein the soup blend comprises the following components: and the cleaning step in the second step also comprises the step of cleaning 50 parts of the snail meat, 20 parts of herbaceous plants and 15 parts of pig bones which are the main food materials weighed in the first step with clear water, and 20 parts of the fermented bean curd can be directly used without cleaning.

5. The method for preparing a soup blend for margarya melanioides according to claim 3, wherein the soup blend comprises the following components: and the cleaning step in the second step also comprises the step of separately soaking 50 parts of the cleaned snail meat, 20 parts of herbaceous plants and 15 parts of pig bones in clear water for 2-3 hours for later use.

6. The method for preparing a soup blend for margarya melanioides according to claim 3, wherein the soup blend comprises the following components: the auxiliary material raw materials weighed in the step one are 15.12-24.54 parts of dried red pepper, 10.33-19.57 parts of pepper, 1.14-2.82 parts of pepper, 0.63-1.41 parts of cinnamon, 0.35-0.77 part of anise, 0.84-1.27 parts of fennel, 1.17-2.71 parts of garlic, 0.55-0.98 part of tsaoko amomum fruit, 1.3-2.84 parts of cassia bark and 2.77-3.99 parts of medlar, washed with clear water for 5-10min to remove surface impurities, taken out, drained and put into a gauze bag to prepare the auxiliary material bag.

7. The method for preparing a soup blend for margarya melanioides according to claim 3, wherein the soup blend comprises the following components: adding the sauce prepared by boiling 3.22-4.88 parts of the seasoning oyster oil, 5.67-9.89 parts of sesame oil, 1.51-2.79 parts of preserved beancurd juice, 0.58-1.47 parts of chicken essence and 1.22-1.76 parts of salt which are weighed in the step one into the soup-stock.