Edible camellia marinade and preparation method thereof

Abstract

The invention relates to edible bittern and a preparation method thereof, in particular to edible oil-tea camellia bittern for rice noodles and a preparation method thereof. The edible oil-tea camellia bittern consists of sauce and oil-tea camellia in the weight ratio (1.5-2.5):1, wherein the sauce is prepared by mixing, cooking and filtering the following raw materials: water, ox vertebrae, pig ribs, pig bones, old ginger, cooking wine, fermented soya beans, salt, sugar, star anise, sand ginger, pseudo-ginseng root, cassia bark, tsaoko amomum fruit, clove, wild pepper, dried orange peel, liquoric root, common fennel, bay leaves, dahurian angelica root, clove mother, corsvenor momordica fruit, cassiabarktree fruit and vegetables; and the oil-tea camellia is prepared by mixing, cooking andfiltering the following raw materials: water, old chicken, pig bones, qingming tea, mango ginger, toasted garlic, chive, parsley and camellia-seed oil. In the method, the oil-tea camellia is preparedby frying qingmin tea with the camellia-seed oil, i.e., tea oil; tea oil does not contain any substance harmful to human bodies such as cholesterol, flavacol and the like, is a true pure natural environmentally-friendly edible oil, and can be matched with various Chinese medicinal herbs; and the edible oil-tea camellia bittern has rich nutrition, remarkable oil tea function and ideal physical therapy and body care functions.

Description

technical field [0001] The invention relates to an edible marinade and a preparation method thereof, in particular to an edible camellia oleifera marinade for rice noodles and a preparation method thereof. Background technique [0002] Rice noodles are one of the common traditional foods in southern my country. The taste of rice noodles is mainly determined by the seasoning soup of rice noodles. The seasoning soups of the existing rice noodle stores are basically made of simple bone broth with low concentration and some seasonings and edible oils. The edible oils added by most stores are mainly low-grade soybean oil, rapeseed oil and lard. Oil products have poor taste, low nutritional content, and do not have the effect of physical therapy and health care. Some stores blindly add spices to increase the taste. Consumers will feel dry mouth after eating, easy to get angry, and eating too much will affect their health. Even some unscrupulous merchants use waste oil to make se...

AI Technical Summary

Problems solved by technology

The seasoning soups of the existing rice noodle stores are basically made of simple bone broth with a very low concentration and some seasonings and edible oils. The edible oils added by most stores are mainly low-grade soybean oil, rapeseed oil and lard. Oil products, poor taste, low nutritional content, no physical therapy and health effects

Some stores blindly add spices to increase the taste. After eating, consumers will feel dry mouth and easy to get angry. Eating too much will affect their health.

Some unscrupulous merchants even use gutter oil to make seasoning for rice noodles. The quality of gutter oil is extremely poor and unhygienic. mucous membrane, causing food poisoning and even cancer