Bittern of guilin rice-flour noodle for flavouring

A brine and rice noodle technology, applied in application, food preparation, food science and other directions, can solve the problems such as the taste is not pure enough, the smell of brine is not mellow enough, and the taste of Guilin rice noodles is not mellow enough.

Inactive Publication Date: 2009-09-30
蒋建学 +1
View PDF0 Cites 7 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In addition to the raw materials used in brine, the cooking time is also another important factor that determines the taste of brine. In order to save the raw materials used in brine and the cooking time, many stores add a lot of monosodium glutamate and soy sauce to the brine, and the resulting brine smells not mellow enough. The taste is not pure enough; the taste of Guilin rice noodles made from it is not pure enough

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] Weigh 100,000 grams of water, 20 grams of cloves, 20 grams of peppercorns, 50 grams of star anise, 75 grams of grass fruit, 80 grams of cinnamon, 80 grams of ginger, 20 grams of tangerine peel, 50 grams of licorice, 1300 grams of salt, 300 grams of rock sugar, and 60 grams of dried chili. gram, 20 grams of white wine and 3000 grams of fresh beef with an alcohol content of 55° are put into a stainless steel pot, heated to boiling with high heat, then boiled with a slow fire for 10 hours, cooled, filtered, and the gained filtrate is Guilin of the present invention. Rice noodles are seasoned with brine.

Embodiment 2

[0015] Weigh 100,000 grams of water, 50 grams of cloves, 30 grams of peppercorns, 20 grams of star anise, 60 grams of grass fruit, 65 grams of cinnamon, 100 grams of ginger, 40 grams of tangerine peel, 95 grams of licorice, 1650 grams of salt, 200 grams of rock sugar, and 100 grams of dried chili. 60 grams of white wine and 6000 grams of fresh beef with an alcohol content of 52° are put into a stainless steel pot, heated to boiling with high heat, then boiled with a slow fire for 20 hours, cooled, and filtered, and the gained filtrate is Guilin of the present invention. Rice noodles are seasoned with brine.

Embodiment 3

[0017] Weigh 100,000 grams of water, 25 grams of cloves, 25 grams of peppercorns, 40 grams of star anise, 70 grams of grass fruit, 70 grams of cinnamon, 90 grams of ginger, 30 grams of tangerine peel, 80 grams of licorice, 1,500 grams of salt, 250 grams of ice cream, dried chili 70 grams, 40 grams of white wine and 4,500 grams of fresh beef with an alcohol content of 51° are put into a stainless steel pot, heated to boiling with high heat, then boiled with a slow fire for 15 hours, cooled, filtered, and the obtained filtrate is the present invention. Guilin rice noodles are seasoned with brine.

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention relates to a bittern of guilin rice-flour noodle for flavouring, the raw charge of which is heated to ebullience by conflagration and decocted by mild fire for 10-20 hours, and the proportioning by weight of the raw charge is: water 100000, cloves 20-50, chinese red pepper 20-30, anise tree 20-50, tsaoko 60-80, cassia bark 60-80, old ginger 80-100, citrus reticulata blanco 20-40, extractum glycyrrhizae liquidum 50-100, salt 1250-1650, rock sugar 200-300, dried hungarian pepper 50-100, spirit 20-60 and fresh beeves 3000-6000.

Description

Technical field: [0001] The invention relates to a condiment, in particular to Guilin rice noodle seasoning brine. Background technique: [0002] Guilin rice noodle is a special snack in Guilin, and most Guilin citizens use it for breakfast. It is obtained by first soaking the rice, grinding it into a slurry and draining it, putting it into a dough ball and boiling it, then pressing out the rice noodles, and then forming a ball in water. The rice noodles themselves are bland and tasteless. The key lies in the brine used for seasoning. Although each store has its own recipe for the brine, it is usually made of star anise, cinnamon, licorice, grass fruit, cumin and other spices in a pot, and pork and pork bones are added. Or beef, etc., then add ingredients such as Sanhua wine, Luo Han Guo, etc., first use a strong fire, and then use a slow fire to cook the obtained. In addition to the raw materials used in brine, the cooking time is also another important factor that determ...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/22A23L27/00
Inventor 李靖琳蒋建学
Owner 蒋建学
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap