CN116391848A - New-style fried flour paste and preparation method thereof - Google Patents
New-style fried flour paste and preparation method thereof Download PDFInfo
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- CN116391848A CN116391848A CN202310528457.9A CN202310528457A CN116391848A CN 116391848 A CN116391848 A CN 116391848A CN 202310528457 A CN202310528457 A CN 202310528457A CN 116391848 A CN116391848 A CN 116391848A
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- 238000002360 preparation method Methods 0.000 title claims description 5
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- 241000287828 Gallus gallus Species 0.000 claims abstract description 8
- HYMLWHLQFGRFIY-UHFFFAOYSA-N Maltol Natural products CC1OC=CC(=O)C1=O HYMLWHLQFGRFIY-UHFFFAOYSA-N 0.000 claims abstract description 8
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 8
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- 239000003755 preservative agent Substances 0.000 abstract description 4
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- 235000013305 food Nutrition 0.000 abstract description 2
- 239000004615 ingredient Substances 0.000 abstract description 2
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- 241000207961 Sesamum Species 0.000 description 15
- 241000510672 Cuminum Species 0.000 description 11
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seasonings (AREA)
Abstract
The invention relates to the technical field of food processing, in particular to a new-style fried flour paste which comprises a raw material A, a raw material B, a raw material C, a raw material D, a raw material E and a raw material F, wherein the raw materials are mixed according to the following parts by weight: the raw material A comprises soybeans, the raw material B comprises onion powder and ginger powder, the material C comprises salad oil and beef tallow, the material D comprises soybean paste, xinjiang cumin powder and medicine powder, the material E comprises sesame paste, soft white sugar, maltol and chicken bone paste, and the material F comprises Xinjiang pepper and Xinjiang pepper. The invention has the following advantages: the ingredients of the formula of the invention are all made of common materials, no preservative is added, so that the fried flour paste is healthier and safer, and the sauce has the dry fragrance of soybeans and the return fragrance of sesame paste by adding the soybeans and the sesame paste with two to eight proportions into the sauce, so that the fragrance level of the sauce is increased, and compared with the traditional sauce which has the fragrance of chilli alone, the sauce has richer taste and better mouthfeel.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a new-style fried flour paste and a preparation method thereof.
Background
The fried rice flour is a classical traditional snack and is a favorite dish for the public. The main material is rice flour, and is prepared by parching vegetables such as cabbage. The classical fried flour is prepared by adding eggs and then putting a certain time order side dish, wherein the side dish is mostly bean sprouts (all the year round), water spinach (summer) and lettuce (spring, autumn and winter).
The sauce is often used when the rice flour is fried, so that the rice flour is delicious, but some preservative is often added into the sauce for the existing fried rice flour to prevent the sauce from going bad, and in addition, the sauce for the existing fried rice flour has single flavor and is not rich in taste.
Disclosure of Invention
The present invention aims to solve at least one of the technical problems existing in the prior art. Therefore, the invention aims to provide a new stir-fried flour paste and a preparation method thereof, no preservative is added, and the product is healthy and safe and has a richer taste.
In order to solve the technical problems, the technical scheme provided by the invention is as follows: the new-style fried flour sauce comprises the following raw materials in parts by weight: the raw material A comprises 500-1000 parts of soybeans, the raw material B comprises 500-1500 parts of onion powder and 50-150 parts of ginger powder, the material C comprises 3000-3500 parts of salad oil and 250-750 parts of beef tallow, the material D comprises 1000-1500 parts of soybean paste, 25-75 parts of Xinjiang cumin powder and 20-30 parts of medicine powder, the material E comprises 300-500 parts of sesame paste, 400-500 parts of soft white sugar, 20-30 parts of maltol and 50-150 parts of chicken bone paste, and the material F comprises 400-600 parts of Xinjiang pepper and 400-600 parts of Xinjiang hot pepper.
Preferably, the material comprises a raw material A, a raw material B, a raw material C, a raw material D, a raw material E and a raw material F, and the material A, the raw material B, the raw material C, the raw material E and the raw material F are mixed according to the mass parts: the raw material A comprises 750 parts of soybeans, the raw material B comprises 1000 parts of onion powder and 100 parts of ginger powder, the material C comprises 3250 parts of salad oil and 500 parts of beef tallow, the material D comprises 1300 parts of soybean paste, 50 parts of Xinjiang cumin powder and 25 parts of medicine powder, the material E comprises 400 parts of sesame paste, 450 parts of soft white sugar, 25 parts of maltol and 100 parts of chicken bone paste, and the material F comprises 500 parts of Xinjiang plate pepper and 500 parts of Xinjiang hot pepper.
Preferably, the sesame paste adopts two-eight proportions of sesame paste.
Preferably, the medicine powder comprises star anise, cinnamon, tsaoko cardamon, white knot, myrcia, fennel, fructus amomi, kaempferia galanga, clove, dried orange peel, red pepper, nutmeg, galangal, angelica dahurica, herb of common sage, bergamot fruit, white pepper, dried ginger, cumin and costustoot.
Preferably, the medicine powder comprises the following raw materials in parts by weight: 8-12 parts of star anise, 3-7 parts of cinnamon, 3-5 parts of tsaoko cardamon, 3-5 parts of white button, 2-4 parts of myrcia, 4-8 parts of fennel, 2-3 parts of fructus amomi, 3-5 parts of kaempferia galangal, 0-2 parts of clove, 2-3 parts of dried orange peel, 3-7 parts of red pepper, 2-3 parts of nutmeg, 2-3 parts of galangal, 3-4 parts of angelica dahurica, 0-2 parts of herb of common sage, 2-3 parts of bergamot fruit, 2-4 parts of white pepper, 2-3 parts of dried ginger, 2-4 parts of cumin and 0-2 parts of costustoot.
Preferably, the medicine powder comprises the following raw materials in parts by weight: 10 parts of star anise, 5 parts of cinnamon, 4 parts of tsaoko cardamom, 4 parts of white knot, 3 parts of myrcia, 6 parts of fennel, 2.5 parts of fructus amomi, 4 parts of rhizoma kaempferiae, 1 part of clove, 2.5 parts of dried orange peel, 5 parts of red pepper, 2.5 parts of nutmeg, 2.5 parts of galangal, 3.5 parts of radix angelicae, 1 part of herba caryophylli, 2.5 parts of fructus amomi, 3 parts of white pepper, 2.5 parts of dried ginger, 3 parts of cumin and 1 part of elecampane.
A method for preparing a new-style fried flour paste, comprising the following steps:
step 1: preparing raw materials, namely weighing a raw material A, a raw material B, a raw material C, a raw material D, a raw material E and a raw material F according to the weight portion;
step 2: pretreating raw materials, namely foaming and crushing the raw materials A for 10-14 hours, uniformly stirring all the raw materials in the raw materials E, cleaning the raw materials in the raw materials F, soaking the raw materials in water for 10-14 hours, and crushing the raw materials into a glutinous rice cake shape;
step 3: preparing medicine powder, namely weighing the raw materials in the medicine powder according to the weight portion, mixing the raw materials, grinding the mixture into powder, sieving the powder with a 90-mesh sieve, and weighing the powder according to the weight portion for later use;
step 4: the method comprises the steps of processing a finished product, firstly, putting a raw material C into a pot, heating to 170-190 ℃, putting a raw material A, frying to golden yellow, fishing out for standby, adding a raw material B, frying to golden yellow, adding a raw material F, adjusting to medium and small fire, heating while stirring, keeping for 90-150 minutes, adding soybean paste in the raw material D after moisture is discharged to discharge fragrance, adding medicine powder after stirring uniformly, continuously decocting for 20-40 minutes, adding a raw material E, heating while stirring, keeping for 15-25 minutes, finally adding the fried raw material A, fishing out for standby, and stirring uniformly to obtain the fried powder sauce.
After adopting the structure, the invention has the following advantages: the ingredients of the formula of the invention are all made of common materials, no preservative is added, so that the fried flour paste is healthier and safer, and the sauce has the dry fragrance of soybeans and the return fragrance of sesame paste by adding the soybeans and the sesame paste with two to eight proportions into the sauce, so that the fragrance level of the sauce is increased, and compared with the traditional sauce which has the fragrance of chilli alone, the sauce has richer taste and better mouthfeel.
The foregoing summary is for the purpose of the specification only and is not intended to be limiting in any way. In addition to the illustrative aspects, embodiments, and features described above, further aspects, embodiments, and features of the present invention will become readily apparent from the following detailed description.
Detailed Description
The following detailed description of embodiments of the present application is exemplary and is provided merely for purposes of explanation and not to be construed as limiting the application.
Example 1
The new-style fried flour sauce comprises the following raw materials in parts by weight: the soybean sauce comprises 500 parts of soybean, 500 parts of onion powder and 50 parts of ginger powder, 3000 parts of salad oil and 250 parts of beef tallow as raw materials, 1000 parts of soybean sauce, 25 parts of Xinjiang cumin powder and 20 parts of medicine powder as raw materials, 300 parts of sesame paste, 400 parts of soft white sugar, 20 parts of maltol and 50 parts of chicken bone paste as raw materials, and 400 parts of Xinjiang plate pepper and 400 parts of Xinjiang line pepper as raw materials.
The sesame paste adopts two-eight proportions of sesame paste.
The medicinal powder comprises fructus Anisi Stellati, cortex Cinnamomi, fructus Tsaoko without seed, fructus Amomi rotundus, herba Pelargonii Graveolentis, fructus Foeniculi, fructus Amomi, rhizoma Kaempferiae, flos Caryophylli, pericarpium Citri Tangerinae, fructus Zanthoxyli, semen Myristicae, rhizoma Alpiniae Officinarum, radix Angelicae Dahuricae, herba Pelargonii Graveolentis, fructus Tsaoko, fructus Piperis, rhizoma Zingiberis, cuminum cyminum and radix aucklandiae.
The medicine powder comprises the following raw materials in parts by weight: 8 parts of star anise, 3 parts of cinnamon, 3 parts of tsaoko cardamon seed, 3 parts of white knot, 2 parts of myrcia, 4 parts of fennel, 2 parts of fructus amomi, 3 parts of kaempferia galanga, 0.5 part of clove, 2 parts of dried orange peel, 3 parts of red pepper, 2 parts of nutmeg, 2 parts of galangal, 3 parts of angelica dahurica, 0.5 part of herba caryophylli, 2 parts of fructus amomi, 2 parts of white pepper, 2 parts of dried ginger, 2 parts of cumin and 0.5 part of costustoot.
A method for preparing a new-style fried flour paste, comprising the following steps:
step 1: preparing raw materials, namely weighing a raw material A, a raw material B, a raw material C, a raw material D, a raw material E and a raw material F according to the weight portion;
step 2: pretreating raw materials, namely foaming and crushing the raw materials A for 10 hours, uniformly stirring all the raw materials in the raw materials E, cleaning the raw materials in the raw materials F, soaking in water for 10 hours, and crushing into glutinous rice cake shapes;
step 3: preparing medicine powder, namely weighing the raw materials in the medicine powder according to the weight portion, mixing the raw materials, grinding the mixture into powder, sieving the powder with a 90-mesh sieve, and weighing the powder according to the weight portion for later use;
step 4: and (3) processing a finished product, firstly, putting the raw material C into a pot, heating to 170 ℃, putting the raw material A into the pot, frying to golden yellow, fishing out for standby, adding the raw material B into the pot, frying to golden yellow, adding the raw material F, adjusting to medium and small fire, heating while stirring, keeping for 90 minutes, adding the soybean paste in the raw material D after the moisture is discharged to be fragrant, stirring uniformly, adding the medicinal powder, continuously decocting for 20 minutes, adding the raw material E, heating while stirring, keeping for 15 minutes, finally adding the fried and fished out standby raw material A, and stirring uniformly to obtain the fried powder paste.
Example two
The new-style fried flour sauce comprises the following raw materials in parts by weight: the soybean sauce is characterized in that the raw material A comprises 1000 parts of soybean, the raw material B comprises 1500 parts of onion powder and 150 parts of ginger powder, the material C comprises 3500 parts of salad oil and 750 parts of beef tallow, the material D comprises 1500 parts of soybean sauce, 75 parts of Xinjiang cumin powder and 30 parts of medicine powder, the material E comprises 500 parts of sesame paste, 500 parts of soft white sugar, 30 parts of maltol and 150 parts of chicken bone paste, and the material F comprises 600 parts of Xinjiang plate pepper and 600 parts of Xinjiang hot pepper.
The sesame paste adopts two-eight proportions of sesame paste.
The medicinal powder comprises fructus Anisi Stellati, cortex Cinnamomi, fructus Tsaoko without seed, fructus Amomi rotundus, herba Pelargonii Graveolentis, fructus Foeniculi, fructus Amomi, rhizoma Kaempferiae, flos Caryophylli, pericarpium Citri Tangerinae, fructus Zanthoxyli, semen Myristicae, rhizoma Alpiniae Officinarum, radix Angelicae Dahuricae, herba Pelargonii Graveolentis, fructus Tsaoko, fructus Piperis, rhizoma Zingiberis, cuminum cyminum and radix aucklandiae.
The medicine powder comprises the following raw materials in parts by weight: 12 parts of star anise, 7 parts of cinnamon, 5 parts of tsaoko cardamon seed, 5 parts of white knot, 4 parts of myrcia, 8 parts of fennel, 3 parts of fructus amomi, 5 parts of kaempferia galanga, 2 parts of clove, 3 parts of dried orange peel, 7 parts of red pepper, 3 parts of nutmeg, 3 parts of galangal, 4 parts of radix angelicae, 2 parts of herba caryophylli, 3 parts of bergamot fruit, 4 parts of white pepper, 3 parts of dried ginger, 4 parts of cumin and 2 parts of costustoot.
A method for preparing a new-style fried flour paste, comprising the following steps:
step 1: preparing raw materials, namely weighing a raw material A, a raw material B, a raw material C, a raw material D, a raw material E and a raw material F according to the weight portion;
step 2: pretreating raw materials, namely foaming and crushing the raw materials A for 14 hours, uniformly stirring all the raw materials in the raw materials E, cleaning the raw materials in the raw materials F, soaking the raw materials in water for 14 hours, and crushing the raw materials into glutinous rice cake shapes;
step 3: preparing medicine powder, namely weighing the raw materials in the medicine powder according to the weight portion, mixing the raw materials, grinding the mixture into powder, sieving the powder with a 90-mesh sieve, and weighing the powder according to the weight portion for later use;
step 4: and (3) processing a finished product, firstly, putting the raw material C into a pot, heating to 190 ℃, putting the raw material A, frying to golden yellow, fishing out for standby, adding the raw material B, frying to golden yellow, adding the raw material F, adjusting to medium and small fire, heating while stirring, keeping for 150 minutes, adding the soybean paste in the raw material D after the moisture is discharged to discharge the fragrance, uniformly stirring, adding the medicinal powder, continuously decocting for 40 minutes, adding the raw material E, heating while stirring, keeping for 25 minutes, finally adding the fried and fished out standby raw material A, and uniformly stirring to obtain the fried powder paste.
Example III
The new-style fried flour sauce comprises the following raw materials in parts by weight: the soybean milk powder comprises 750 parts of soybean, 1000 parts of onion powder and 100 parts of ginger powder as raw materials B, 3250 parts of salad oil and 500 parts of refined beef tallow as materials C, 1300 parts of sea-sky soybean paste, 50 parts of Xinjiang cumin powder and 25 parts of medicine powder as materials D, 400 parts of sesame paste, 450 parts of soft white sugar, 25 parts of maltol and 100 parts of double-sink chicken bone paste as materials E, and 500 parts of Xinjiang green pepper and 500 parts of Xinjiang line pepper as materials F.
The sesame paste adopts two-eight proportions of sesame paste.
The medicinal powder comprises fructus Anisi Stellati, cortex Cinnamomi, fructus Tsaoko without seed, fructus Amomi rotundus, herba Pelargonii Graveolentis, fructus Foeniculi, fructus Amomi, rhizoma Kaempferiae, flos Caryophylli, pericarpium Citri Tangerinae, fructus Zanthoxyli, semen Myristicae, rhizoma Alpiniae Officinarum, radix Angelicae Dahuricae, herba Pelargonii Graveolentis, fructus Tsaoko, fructus Piperis, rhizoma Zingiberis, cuminum cyminum and radix aucklandiae.
The medicine powder comprises the following raw materials in parts by weight: 10 parts of star anise, 5 parts of cinnamon, 4 parts of tsaoko cardamom, 4 parts of white knot, 3 parts of myrcia, 6 parts of fennel, 2.5 parts of fructus amomi, 4 parts of rhizoma kaempferiae, 1 part of clove, 2.5 parts of dried orange peel, 5 parts of red pepper, 2.5 parts of nutmeg, 2.5 parts of galangal, 3.5 parts of radix angelicae, 1 part of herba caryophylli, 2.5 parts of fructus amomi, 3 parts of white pepper, 2.5 parts of dried ginger, 3 parts of cumin and 1 part of elecampane.
A method for preparing a new-style fried flour paste, comprising the following steps:
step 1: preparing raw materials, namely weighing a raw material A, a raw material B, a raw material C, a raw material D, a raw material E and a raw material F according to the weight portion;
step 2: pretreating raw materials, namely foaming and crushing the raw materials A for 12 hours, uniformly stirring all the raw materials in the raw materials E, cleaning the raw materials in the raw materials F, soaking the raw materials in water for 12 hours, and crushing the raw materials into glutinous rice cake shapes;
step 3: preparing medicine powder, namely weighing the raw materials in the medicine powder according to the weight portion, mixing the raw materials, grinding the mixture into powder, sieving the powder with a 90-mesh sieve, and weighing the powder according to the weight portion for later use;
step 4: the method comprises the steps of processing a finished product, firstly, putting a raw material C into a pot, heating to 180 ℃, putting a raw material A, frying to golden yellow, fishing out for standby, adding a raw material B, frying to golden yellow, adding a raw material F, adjusting to medium and small fire, heating while stirring, keeping for 120 minutes, adding soybean paste in the raw material D after moisture is discharged to discharge fragrance, adding medicinal powder after stirring uniformly, continuously decocting for 30 minutes, adding a raw material E, heating while stirring, keeping for 20 minutes, finally adding the fried and fished out standby raw material A, and obtaining the fried powder paste after stirring uniformly.
The fried flour paste is added with proper amount of flavoring agent when preparing Xinjiang fried rice flour, and can be used for stir-frying rice cake, pancake, noodles, and rice.
The invention and its embodiments have been described above with no limitation, and the actual construction is not limited to the embodiments of the invention as shown throughout. In summary, if one of ordinary skill in the art is informed by this disclosure, a structural manner and an embodiment similar to the technical solution should not be creatively devised without departing from the gist of the present invention.
Claims (7)
1. A new stir-fried flour paste is characterized in that: the material comprises the following raw materials in parts by weight: the raw material A comprises 500-1000 parts of soybeans, the raw material B comprises 500-1500 parts of onion powder and 50-150 parts of ginger powder, the material C comprises 3000-3500 parts of salad oil and 250-750 parts of beef tallow, the material D comprises 1000-1500 parts of soybean paste, 25-75 parts of Xinjiang cumin powder and 20-30 parts of medicine powder, the material E comprises 300-500 parts of sesame paste, 400-500 parts of soft white sugar, 20-30 parts of maltol and 50-150 parts of chicken bone paste, and the material F comprises 400-600 parts of Xinjiang pepper and 400-600 parts of Xinjiang hot pepper.
2. The new-style fried flour paste of claim 1, wherein: the material comprises the following raw materials in parts by weight: the raw material A comprises 750 parts of soybeans, the raw material B comprises 1000 parts of onion powder and 100 parts of ginger powder, the material C comprises 3250 parts of salad oil and 500 parts of beef tallow, the material D comprises 1300 parts of soybean paste, 50 parts of Xinjiang cumin powder and 25 parts of medicine powder, the material E comprises 400 parts of sesame paste, 450 parts of soft white sugar, 25 parts of maltol and 100 parts of chicken bone paste, and the material F comprises 500 parts of Xinjiang plate pepper and 500 parts of Xinjiang hot pepper.
3. The new-style fried flour paste of claim 2, wherein: the sesame paste adopts two-eight proportions of sesame paste.
4. The new-style fried flour paste of claim 2, wherein: the medicinal powder comprises fructus Anisi Stellati, cortex Cinnamomi, fructus Tsaoko without seed, fructus Amomi rotundus, herba Pelargonii Graveolentis, fructus Foeniculi, fructus Amomi, rhizoma Kaempferiae, flos Caryophylli, pericarpium Citri Tangerinae, fructus Zanthoxyli, semen Myristicae, rhizoma Alpiniae Officinarum, radix Angelicae Dahuricae, herba Pelargonii Graveolentis, fructus Tsaoko, fructus Piperis, rhizoma Zingiberis, cuminum cyminum and radix aucklandiae.
5. The new-style fried flour paste of claim 4, wherein: the medicine powder comprises the following raw materials in parts by weight: 8-12 parts of star anise, 3-7 parts of cinnamon, 3-5 parts of tsaoko cardamon, 3-5 parts of white button, 2-4 parts of myrcia, 4-8 parts of fennel, 2-3 parts of fructus amomi, 3-5 parts of kaempferia galangal, 0-2 parts of clove, 2-3 parts of dried orange peel, 3-7 parts of red pepper, 2-3 parts of nutmeg, 2-3 parts of galangal, 3-4 parts of angelica dahurica, 0-2 parts of herb of common sage, 2-3 parts of bergamot fruit, 2-4 parts of white pepper, 2-3 parts of dried ginger, 2-4 parts of cumin and 0-2 parts of costustoot.
6. The new-style fried flour paste of claim 5, wherein: the medicine powder comprises the following raw materials in parts by weight: 10 parts of star anise, 5 parts of cinnamon, 4 parts of tsaoko cardamom, 4 parts of white knot, 3 parts of myrcia, 6 parts of fennel, 2.5 parts of fructus amomi, 4 parts of rhizoma kaempferiae, 1 part of clove, 2.5 parts of dried orange peel, 5 parts of red pepper, 2.5 parts of nutmeg, 2.5 parts of galangal, 3.5 parts of radix angelicae, 1 part of herba caryophylli, 2.5 parts of fructus amomi, 3 parts of white pepper, 2.5 parts of dried ginger, 3 parts of cumin and 1 part of elecampane.
7. A preparation method of a new stir-fried flour paste is characterized by comprising the following steps: the method comprises the following steps:
step 1: preparing raw materials, namely weighing a raw material A, a raw material B, a raw material C, a raw material D, a raw material E and a raw material F according to the weight portion;
step 2: pretreating raw materials, namely foaming and crushing the raw materials A for 10-14 hours, uniformly stirring all the raw materials in the raw materials E, cleaning the raw materials in the raw materials F, soaking the raw materials in water for 10-14 hours, and crushing the raw materials into a glutinous rice cake shape;
step 3: preparing medicine powder, namely weighing the raw materials in the medicine powder according to the weight portion, mixing the raw materials, grinding the mixture into powder, sieving the powder with a 90-mesh sieve, and weighing the powder according to the weight portion for later use;
step 4: the method comprises the steps of processing a finished product, firstly, putting a raw material C into a pot, heating to 170-190 ℃, putting a raw material A, frying to golden yellow, fishing out for standby, adding a raw material B, frying to golden yellow, adding a raw material F, adjusting to medium and small fire, heating while stirring, keeping for 90-150 minutes, adding soybean paste in the raw material D after moisture is discharged to discharge fragrance, adding medicine powder after stirring uniformly, continuously decocting for 20-40 minutes, adding a raw material E, heating while stirring, keeping for 15-25 minutes, finally adding the fried raw material A, fishing out for standby, and stirring uniformly to obtain the fried powder sauce.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202310528457.9A CN116391848A (en) | 2023-05-11 | 2023-05-11 | New-style fried flour paste and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202310528457.9A CN116391848A (en) | 2023-05-11 | 2023-05-11 | New-style fried flour paste and preparation method thereof |
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| CN116391848A true CN116391848A (en) | 2023-07-07 |
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| CN202310528457.9A Withdrawn CN116391848A (en) | 2023-05-11 | 2023-05-11 | New-style fried flour paste and preparation method thereof |
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| Country | Link |
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Application publication date: 20230707 |