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Manufacturing method for instant spicy soup silk noodle

A production method and technology of vermicelli, applied in food preparation, food science, application, etc., can solve problems such as heavy spicy taste, difficult to promote, and less solid matter

Inactive Publication Date: 2010-06-30
孙振远
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Cu soup is a famous specialty snack in Xuzhou area, but it is difficult to popularize because of too much spicy taste and less solid matter

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0005] Further illustrate technical characterictic of the present invention below in conjunction with embodiment:

[0006] 1. Prepare dry package ingredients: fry 30-50 parts of flour, 20-30 parts of starch, 10-20 parts of peanuts, fry them and crush them into granules until the size of mung beans, 1-3 parts of kelp shreds, 1-5 parts of dried shrimp 1-3 parts of sea fungus and 1-2 parts of seaweed are all matured and dried. 2-6 parts of radish shreds, 2-4 parts of venetian shreds, dry. 1-5 parts of salt, 0.15-0.5 parts of chicken essence, 1-3 parts of pepper, 2-6 parts of sugar. Mix evenly, pack into 30-50g packets, and vacuum pack.

[0007] 2. Wet pack ingredients: shred eel raw meat 30-50 parts, chicken breast meat 30-50 parts, pork meat 30-50 parts, add cooking wine 10-15 parts, soy sauce 5-15 parts, sugar 5- 10 parts, 5-10 parts of oyster sauce, 15-25 parts of vegetable oil, fried at high temperature, put into a composite plastic bag, vacuumized and filled with inert ga...

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PUM

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Abstract

The invention relates to a manufacturing method of an instant spicy soup silk noodle which is characterized by frying 30-50 parts of flour, 20-30 parts of starch and 10-20 parts of peanut, after being fried, grinding the mixture to mung bean size, and then curing and drying 1-3 parts of shredded kelp, 1-5 parts of dried peeled prawn, 1-3 parts of sea white fungus and 1-2 parts of laver; drying 2-6 parts of radish strip, 2-4 parts of bean curd blade slice; evenly mixing 1-5 parts of edible salt, 0.15-0.5 part of chicken powder, 1-3 parts of pepper, 2-6 parts of granulated sugar and packing every 30-50g of the mixture into a bag in vacuum; Quick-frying 30-50 parts of raw eel slice, 30-50 parts of chicken breast slice, 30-50 parts of lean meat, 10-15 parts of spirit, 5-15 parts of soy sauce,5-10 parts of sugar, 5-10 parts of oyster sauce, 15-25 parts of vegetable oil and packing the mixture to a bag for vacuum sealing, then sterilizing the mixture for 15-25min at 85-100 DEG C; preparingthe silk noodle into 30-50g / roll; packaging a dry seasoning bag and a wet seasoning bag, a silk noodle roll and a small fork in a packaging bag.

Description

technical field [0001] The invention designs a kind of ready-to-eat food preparation, discloses a kind of preparation method of instant rice soup vermicelli specifically. Background technique [0002] Cu soup is a famous specialty snack in Xuzhou area, but it is difficult to popularize because of too much spicy taste and less solid matter. The invention improves the famous snack and achieves industrial production. The improved product retains the original flavor, and adds shredded radish, crushed peanuts, a large amount of vermicelli and meat, which has better taste and more nutrition. It is more adaptable and becomes a real local snack. Contents of the invention [0003] The invention discloses a method for making instant rice noodle soup, which mainly includes: dry-packed ingredients, wet-packed ingredients and their proportions and processing techniques. Its characteristics are: dry package ingredients: flour, starch, fried peanuts, kelp shreds, dried shrimps, sea fun...

Claims

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Application Information

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IPC IPC(8): A23L1/16A23L1/22A23L7/109A23L27/00
Inventor 孙振远
Owner 孙振远