CN1207874A - Formulation and production process of seasoning for Qishan Shaozi noodles - Google Patents
Formulation and production process of seasoning for Qishan Shaozi noodles Download PDFInfo
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- CN1207874A CN1207874A CN97108632A CN97108632A CN1207874A CN 1207874 A CN1207874 A CN 1207874A CN 97108632 A CN97108632 A CN 97108632A CN 97108632 A CN97108632 A CN 97108632A CN 1207874 A CN1207874 A CN 1207874A
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Abstract
The seasoning consists of Shaozi seasoning bag, vinegar seasoning bag and dried vegetable bag. The Shaozi seasoning bag is produced through stewing and boiling pork with salt, vinegar, chili and other steps; the vinegar seasoning bag is produced through quickly frying of vinegar and other material in vegetable oil and boiling after adding salt and sugar; and the dried vegetable bag is produced with vegetables and high- protein food product and through washing, slicing, fast dewatering and mixing. The seasoning is excellent in color, taste, fragrancy and nutrient, and it makes noodles special in flavour.
Description
The present invention relates to a kind of prescription and production technology thereof of whistle face condiment, relate in particular to the condiment and the production technology of a kind of Qishan local flavor whistle face, instant noodles.
The Shaanxi Qishan Shaozi noodles is to have lacol flavor, with a long history, a kind of wheaten food of being loved by the people, and its characteristics key is condiment.But for a long time, the whistle of Qishan local flavor is that condiment is the homecraft making, and the inconvenience of food more can't be carried.Though color shows unique characteristics, batching and science, the trophism of making are relatively poor, and local flavor is still felt shortcoming or not enough.
The objective of the invention is to avoid above-mentioned weak point of the prior art, and provide a kind of batching color various, nutrition arrangement equilibrium, reasonable, make meticulous, the local flavor and the nutrition that can keep natural material, the prescription and the production technology thereof of edible, easy to carry seasoning for Qishan Shaozi noodles.
Purpose of the present invention can reach by following measure;
A kind of prescription of seasoning for Qishan Shaozi noodles comprises that dry vegetalbe helps flavor bag and seasoning bag, and its special character is, described seasoning bag is made up of whistle seasoning bag and vinegar seasoning bag, its percentage by weight consists of: whistle seasoning bag 20～40, vinegar seasoning bag 45～65, dry vegetalbe help flavor bag 10～25; The percentage by weight of described whistle seasoning bag prescription consists of: pork 70.0～81.2, salt 3.4～4.8, vinegar 8.9～14.2, chilli powder 3.0～4.3, condiment powder 0.7～1.5, monosodium glutamate 2.8～5.2; The percentage by weight of described vinegar seasoning bag prescription consists of vinegar 53.0～64.8, salt 9.2～12.5, vegetable oil 18.3～24.0, condiment powder 2.0～3.8, soy sauce 3.5～4.9, sugar 2.2～2.8; Described dry vegetalbe helps the percentage by weight of flavor bag prescription to consist of: boil in water for a while, then dress with soy, vinegar, etc. flavor dish 12.0～19.7, carrot 19.2～25.6, auricularia auriculajudae 15.0～19.7, day lily 18.0～23.9, high protein goods 19.2～29.4.
Whistle seasoning bag of the present invention, vinegar seasoning bag and dry vegetalbe help the percentage by weight of flavor bag to form and can be: whistle seasoning bag 30, vinegar seasoning bag 55, dry vegetalbe help flavor bag 15.
Condiment powder of the present invention can be ginger powder or spices flavouring powder, is best with the fresh ginger end; Described high protein goods are scrambled eggs, bean curd, the skin of soya-bean milk or its mixture, are best with the mixture of scrambled eggs and bean curd, and described to boil in water for a while, then dress with soy, vinegar, etc. the flavor dish be garlic bolt, leek, hotbed chives, caraway or its mixture, is best with garlic bolt or leek.
The percentage by weight composition of whistle seasoning bag prescription of the present invention can be: pork 75.0, salt 4.2, vinegar 12.5, chilli powder 3.3, condiment powder 0.8, monosodium glutamate 4.2.
The percentage by weight composition of vinegar seasoning bag of the present invention can be: vinegar 59.0, salt 11.4, vegetable oil 20.4, condiment powder 2.3, soy sauce 4.5, sugar 2.4.
Dry vegetalbe of the present invention helps the percentage by weight of flavor bag prescription can be: boil in water for a while, then dress with soy, vinegar, etc. flavor dish 13.3, carrot 23.3, auricularia auriculajudae 16.7, day lily 20.0, high protein goods 26.7.
A kind of technology that adopts above-mentioned seasoning for Qishan Shaozi noodles prescription to produce seasoning for Qishan Shaozi noodles, its special character is:
1) production process of whistle seasoning bag
1. get gross weight pork, pork skin, fat meat, lean meat separated, pulverize respectively with leaf fat,
2. in leaf fat: fat meat and pork skin: the ratio of lean meat=1: 5: 4, get leaf fat, fat meat and pork skin and lean meat respectively;
3. the vegetable oil that takes a morsel is poured in the pot, puts into leaf fat after the heating, refine to oil go out and oil colours saturating clearly; Add pork skin, fat meat, the oil in the fat meat produced, add lean meat to the clear saturating back of oil colours,
4. form by the percentage by weight of whistle seasoning bag prescription and get material respectively, in pot, add salt, condiment powder, the lean meat that adds was stewed 40～60 minutes with the temperature fire; Add vinegar again, the temperature fire was stewed 5～15 minutes;
5. stop heating, when treating that kettle temperature is reduced to 80～90 ℃, add chilli powder, mix thoroughly; Add monosodium glutamate at last, mix thoroughly, cool off;
2) the vinegar seasoning packs and makes operation
1. form by the percentage by weight of vinegar seasoning bag prescription and get material respectively;
2. in pot, put into vegetable oil, be heated to and boil, put into condiment powder and salt, add vinegar, soy sauce and sugar again, boil the back cooling;
3) help the production process of flavor dry vegetalbe bag
1. get and boil in water for a while, then dress with soy, vinegar, etc. flavor dish, carrot, auricularia auriculajudae, day lily, the high protein goods are cleaned chopping respectively;
2. with above-mentioned chopping material fast dewatering, oven dry under 75～85 ℃ of temperature;
3. form by the percentage by weight that helps flavor dry vegetalbe bag prescription and get the dry vegetalbe of oven dry respectively, mix;
4) by whistle seasoning bag, vinegar seasoning bag, help the percentage by weight of flavor dry vegetalbe bag to form to get material, vacuumize packing respectively, reinstall in the composite bag.
It is of the present invention that to help fast dewatering, the bake out temperature of flavor dry vegetalbe bag Chinese food be the best with 80 ℃;
The invention will be further described below in conjunction with embodiment:
1, the production process of whistle seasoning bag;
1) get gross weight pork, pork skin, fat meat, lean meat are separated, use the meat grinder hank knotting respectively with leaf fat, or pulverize with pulverizer.
2) in leaf fat: fat meat and pork skin: the ratio of lean meat=1: 5: 4, get leaf fat, fat meat and pork skin and lean meat respectively;
3) vegetable oil that takes a morsel is poured in the pot, makes leaf fat add fashionable unlikely sticking pot, is heated to oil heat, gets raw material respectively; Put into leaf fat, the oil in the leaf fat is produced, refine to oil colours saturating clearly; Add pork skin, fat meat, the oil in the fat meat is produced, add lean meat to the clear saturating back of oil colours.
4. press the percentage by weight of whistle flavor pack prescription and form, get material respectively, add salt, ginger end, fry refining 40～60 minutes, 60 minutes optimums with the temperature fire; Add vinegar, warm fire boiled 8～15 minutes, was advisable in 10 minutes.
5. stop heating, when treating that kettle temperature is reduced to 80～90 ℃, add chilli powder, mix evenly, add monosodium glutamate at last, mixed pot thoroughly, cooling.
2, the vinegar seasoning packs and makes operation
1. press the percentage by weight of vinegar flavor pack prescription and form, get various raw materials respectively.
2. in pot, put into vegetable oil, be heated to and boil, put into ginger powder and salt, add vinegar, soy sauce and sugar again, be heated to and boil, mainly make ginger, vinegar go out fragrance, sterilize simultaneously.
3, help the making of flavor dry vegetalbe bag:
1. get and boil in water for a while, then dress with soy, vinegar, etc. flavor dish, carrot, auricularia auriculajudae, day lily, the high protein goods are cleaned chopping respectively.
2. with above-mentioned chopping material fast dewatering, oven dry under 75～85 ℃ of temperature.
3. form by the percentage by weight that helps flavor dry vegetalbe bag prescription, various raw materials mix respectively.
4, form by the percentage by weight of flavouring material formula of the present invention, get material respectively, vacuumize sealed packet with packing machine respectively again and dress up whistle seasoning bag, vinegar seasoning bag and dry vegetalbe and help the flavor bag.
5, get packaged whistle seasoning bag, vinegar seasoning bag, dry vegetalbe and help each one bag of flavor bag, attach together into a composite bag, or according to instant noodles face piece weight determine the flavouring amount, in the Instant noodle bag of packing into.
Formulation Example of the present invention is as follows:
The present invention compared with prior art has following advantage:
1, acid, fragrant, appetizing, and stingless excitation.
2, peppery, look red, flavor is fragrant, and do not have pungent sense.
3, oil float one deck, say: a bite is blown not saturating, and does not have rich sense.
4, the adding of bean curd makes it to have more halogen fragrance.
5, batching is fine and smooth, exquisite, and Raw material processing is meticulous, and has kept color and luster and the nutrition of natural material.
6, the operation science, rationally, be suitable for large-scale production.
7, batching is natural red, yellow, and green, white isochrome, easily causes appetite, and nutrition arrangement is reasonable, balanced, Color is various.
8, keep and developed the characteristics such as the acid of Qishan local flavor whistle face condiment, peppery, perfume (or spice).
9, production technology is simple, and is edible, easy to carry.
Claims (8)
1, a kind of prescription of seasoning for Qishan Shaozi noodles comprises that dry vegetalbe helps flavor bag and seasoning bag, is characterized in that, described seasoning bag is made up of whistle seasoning bag and vinegar seasoning bag, its percentage by weight consists of: whistle seasoning bag 20～40, vinegar seasoning bag 45～65, dry vegetalbe help flavor bag 10～25; The percentage by weight of described whistle seasoning bag prescription consists of: pork 70.0～81.2, salt 3.4～4.8, vinegar 8.9～14.2, chilli powder 3.0～4.3, condiment powder 0.7～1.5, monosodium glutamate 2.8～5.2; The percentage by weight of described vinegar seasoning bag prescription consists of vinegar 53.0～64.8, salt 9.2～12.5, vegetable oil 18.3～24.0, condiment powder 2.0～3.8, soy sauce 3.5～4.9, sugar 2.2～2.8; Described dry vegetalbe helps the percentage by weight of flavor bag prescription to consist of: boil in water for a while, then dress with soy, vinegar, etc. flavor dish 12.0～19.7, carrot 19.2～25.6, auricularia auriculajudae 15.0～19.7, day lily 18.0～23.9, high protein goods 19.2～29.4.
2, the prescription of seasoning for Qishan Shaozi noodles as claimed in claim 1 is characterized in that, described whistle seasoning bag, vinegar seasoning bag and dry vegetalbe help the percentage by weight of flavor bag to consist of: whistle seasoning bag 30, vinegar seasoning bag 55, dry vegetalbe help flavor bag 15.
3, the prescription of seasoning for Qishan Shaozi noodles as claimed in claim 1 or 2 is characterized in that: described condiment powder is ginger powder or spices flavouring powder; Described high protein goods are scrambled eggs, bean curd, the skin of soya-bean milk or its mixture; Described boil in water for a while, then dress with soy, vinegar, etc. the flavor dish be garlic bolt, leek, hotbed chives, caraway or its mixture.
4, the prescription of seasoning for Qishan Shaozi noodles as claimed in claim 3 is characterized in that, the percentage by weight of described whistle seasoning bag prescription consists of: pork 75.0, salt 4.2, vinegar 12.5, chilli powder 3.3, condiment powder 0.8, monosodium glutamate 4.2.
5, the prescription of seasoning for Qishan Shaozi noodles as claimed in claim 3 is characterized in that, the percentage by weight of described vinegar seasoning bag consists of: vinegar 59.0, salt 11.4, vegetable oil 20.4, condiment powder 2.3, soy sauce 4.5, sugar 2.4.
6, the prescription of seasoning for Qishan Shaozi noodles as claimed in claim 3 is characterized in that, described dry vegetalbe helps the percentage by weight of flavor bag prescription to be: boil in water for a while, then dress with soy, vinegar, etc. flavor dish 13.3, carrot 23.3, auricularia auriculajudae 16.7, day lily 20.0, high protein goods 26.7.
7, a kind of technology that adopts seasoning for Qishan Shaozi noodles prescription as claimed in claim 1 to produce seasoning for Qishan Shaozi noodles is characterized in that:
1) production process of whistle seasoning bag
1. get gross weight pork, pork skin, fat meat, lean meat separated, pulverize respectively with leaf fat,
2. in leaf fat: fat meat and pork skin: the ratio of lean meat=1: 5: 4, get leaf fat, fat meat and pork skin and lean meat respectively;
3. the vegetable oil that takes a morsel is poured in the pot, puts into leaf fat after the heating, refine to oil go out and oil colours saturating clearly; Add pork skin, fat meat, the oil in the fat meat is produced, add lean meat to the clear saturating back of oil colours;
4. form by the percentage by weight of whistle seasoning bag prescription and get material respectively, in pot, add salt, condiment powder, the lean meat that adds was stewed 40～60 minutes with the temperature fire; Add vinegar again, the temperature fire was stewed 5～15 minutes;
5. stop heating, when treating that kettle temperature is reduced to 80～90 ℃, add chilli powder, mix thoroughly; Add monosodium glutamate at last, mix thoroughly, cool off;
2) the vinegar seasoning packs and makes operation
1. form by the percentage by weight of vinegar seasoning bag prescription and get material respectively;
2. in pot, put into vegetable oil, be heated to and boil, put into condiment powder and salt, add vinegar, soy sauce and sugar again, boil the back cooling;
3) help the production process of flavor dry vegetalbe bag
1. get and boil in water for a while, then dress with soy, vinegar, etc. flavor dish, carrot, auricularia auriculajudae, day lily, the high protein goods are cleaned chopping respectively;
2. with above-mentioned chopping material fast dewatering, oven dry under 75～85 ℃ of temperature;
3. form by the percentage by weight that helps flavor dry vegetalbe bag prescription and get the dry vegetalbe of oven dry respectively, mix;
4) by whistle seasoning bag, vinegar seasoning bag, help the percentage by weight of flavor dry vegetalbe bag to form to get material, vacuumize packing respectively, reinstall in the composite bag.
8, the production technology of seasoning for Qishan Shaozi noodles as claimed in claim 7 is characterized in that:
It is described that to help fast dewatering, the bake out temperature of flavor dry vegetalbe bag Chinese food be 80 ℃;
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN97108632A CN1207874A (en) | 1997-08-07 | 1997-08-07 | Formulation and production process of seasoning for Qishan Shaozi noodles |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN97108632A CN1207874A (en) | 1997-08-07 | 1997-08-07 | Formulation and production process of seasoning for Qishan Shaozi noodles |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1207874A true CN1207874A (en) | 1999-02-17 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN97108632A Pending CN1207874A (en) | 1997-08-07 | 1997-08-07 | Formulation and production process of seasoning for Qishan Shaozi noodles |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103734762A (en) * | 2013-12-24 | 2014-04-23 | 李波 | Nutritional diced rabbit meat product and processing method for same |
| CN103766750A (en) * | 2014-01-11 | 2014-05-07 | 许伟 | Special-made noodles |
| CN105995887A (en) * | 2016-05-25 | 2016-10-12 | 李伟 | Sour, hot and flavorful soup base of minced noodles |
| CN106579103A (en) * | 2016-11-19 | 2017-04-26 | 潍坊友容实业有限公司 | Instant suaeda salsa cold dish and production method thereof |
-
1997
- 1997-08-07 CN CN97108632A patent/CN1207874A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103734762A (en) * | 2013-12-24 | 2014-04-23 | 李波 | Nutritional diced rabbit meat product and processing method for same |
| CN103734762B (en) * | 2013-12-24 | 2015-09-23 | 李波 | Rabbit meat nutritive minced or diced meat to be added to noodles or other food before serving product and processing method thereof |
| CN103766750A (en) * | 2014-01-11 | 2014-05-07 | 许伟 | Special-made noodles |
| CN105995887A (en) * | 2016-05-25 | 2016-10-12 | 李伟 | Sour, hot and flavorful soup base of minced noodles |
| CN106579103A (en) * | 2016-11-19 | 2017-04-26 | 潍坊友容实业有限公司 | Instant suaeda salsa cold dish and production method thereof |
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| WD01 | Invention patent application deemed withdrawn after publication |