Guilin rice-flour noodle brine

Abstract

The present invention relates to Guilin rice flour brine. The prescription of raw materials comprises as follows according to portions by weight: 200 to 300 portions of common fennel, 200 to 300 portions of medlar, 150 to 250 portions of red jujube, 100 to 200 portions of aniseed, 150 to 250 portions of pepper, 150 to 250 portions of cassia bark, 150 to 250 portions of bay leaf, 50 to 150 portions of dried tangerine peel, 400 to 600 portions of ginger, 100 to 200 portions of wild pepper, 200 to 300 portions of radix codonopsitis, 200 to 300 portions of dried rehmannia rhizome, 150 to 250 portions of grosvenor momordica fruit, 150 to 250 portions of liquorice, 100 to 200 portions of areca, 50 to 250 portions of white spirit, 5000 to 7000 portions of salt, 4000 to 6000 portions of fresh beef, 200 to 300 portions of cherokee rose, 150 to 250 portions of amomum villosum, 150 to 250 portions of strigose hydrangea juvenile leaf and 100 to 200 portions of clove. The brine achieves the requirements of modern people in color, taste and flavor and has unique fragrance, and in addition, the brine can be stored for a long time and causes no excessive internal heat if being eaten a lot.

Description

(1) Technical field: [0001] The invention relates to a condiment, in particular to seasoning brine of traditional Guilin rice noodles. (two) background technology: [0002] The unique flavor of Guilin rice noodles mainly depends on the seasoning brine of rice noodles. The traditional Guilin rice noodle brine is made with a variety of spices and traditional Chinese medicines for a long time. Although the formula of each store is slightly different, it is generally mainly star anise, cinnamon bark, sand ginger, ginger, etc., and rock sugar and fatty pork are added when boiling. In order to improve the mouthfeel of rice noodles, there are also people constantly improving the formula of brine. Now, in order to increase the taste and color of brine simply and conveniently, many restaurants add a lot of monosodium glutamate and soy sauce to the brine, but this does not conform to the flavor of traditional Guilin rice noodles, and the mouth feels dry after eating, The color and t...

AI Technical Summary

Problems solved by technology

Now, in order to increase the taste and color of brine simply and conveniently, many restaurants add a lot of monosodium glutamate and soy sauce to the brine, but this does not conform to the flavor of traditional Guilin rice noodles, and the mouth feels dry after eating, The color and taste of the brine prepared with soy sauce are quite different from the traditional Guilin rice noodle brine

[0003] In addition, because a lot of spices are used in the brine, and many people will add fried chili, garlic, and shallots for seasoning when eating rice noodles. "Fire" symptoms such as dry throat and sore throat

[0004] Furthermore, the traditional Guilin rice noodle brine cannot be stored and must be boiled for the same day. Therefore, rice noodle shops have to start boiling brine every night, which has become a hard work for the rice noodle shop