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Process for preparing aroma type salty noodle sauce

A technology of salty noodle sauce and aromatic type, which is applied in the field of preparation technology of aromatic noodle sauce, to achieve the effect of bright color

Inactive Publication Date: 2010-06-09
孙大龙
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Its aroma enhancing effect is non-aromatic

Method used

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Embodiment Construction

[0012] The specific embodiment of the present invention is described further below: technical scheme of the present invention is to comprise following preparation method; Raw material: 500 parts of flour, 50 parts of salt, 50 parts of seasoning; Said seasoning refers to spice, spicy thing.

[0013] Its preparation steps are as follows:

[0014] ① Take flour and add appropriate amount of water to make a long noodle, steam for 1 hour;

[0015] ②Cut the product obtained in step ① into slices with a thickness of 1-5mm, and add seasoning evenly;

[0016] ③Put the product obtained in step ② into a container and seal it, and the bottom of the container is pre-laid with Artemisia macrophylla and persimmon leaves;

[0017] ④Place the sealed container of the product obtained in step ③ to ferment for one month at 40°C, take out the fermented noodle sauce and add salt, stir well and serve.

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Abstract

The invention discloses a process for preparing aroma type salty noodle sauce. The noodle sauce prepared by the process possesses dense sauce fragrance, suitable saltiness and aromatic flavor. The salty noodle sauce is prepared from the following raw materials in weight by part: 500 parts of flour, 50 parts of salt and 50 parts of seasoning, wherein the seasonings are pungent and fragrant materials and spicy materials. The preparation process comprises the following steps of: 1, adding proper amount of water to the flour to form a strip-shaped flour dough, and steaming the flour dough for 1 hour; cutting the products obtained by the step 1 into pieces with the thickness of 1 to 5mm, and evenly adding the seasonings; 3, putting the products obtained by the step 2 in a container and sealing the container, wherein big-leaf sweet wormwood and persimmon leaves are laid on the bottom part of the container in advance; and 4, placing the sealed container at a temperature of 40 DEG C for fermentation for one month, taking out the noodle sauce, adding slat and evenly stirring the noodle sauce. The noodle sauce prepared by the preparation process of the invention possesses bight color, dense sauce fragrance and unique aromatic flavor.

Description

technical field [0001] The invention relates to a seasoning production process, in particular to a preparation process of aromatic salty noodle sauce. Background technique [0002] The noodle sauce produced by the traditional salty noodle sauce or sweet noodle sauce production process contains high salt or sugar, lacks fragrance and heavy taste, and is not rich in taste. [0003] Chinese Patent No. 200510045226.4; 200710018764.3 discloses preparation methods of different noodle sauces. Its aroma enhancing effect is non-aromatic. Contents of the invention [0004] The object of the present invention is to provide a kind of preparation technology of aromatic type salty noodle sauce. The noodle sauce produced by this production process has a mellow aroma, suitable saltiness and aroma. [0005] The technical scheme of the present invention comprises the following preparation method; raw materials: 500 parts of flour, 50 parts of salt, and 50 parts of seasoning; the seasonin...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/24A23L27/60
Inventor 孙大龙
Owner 孙大龙
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