Rice noodle roll sauce and production method thereof

A technology of rice roll sauce and raw powder, applied in food preparation, application, food science, etc., can solve the problems of diners getting angry, throat discomfort, etc., and achieve the effect of avoiding wind, fire, toothache and improving nutritional value

Inactive Publication Date: 2015-06-03
李展威
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The current rice roll sauce is mostly made with light soy sauce or chili sauce and peanut oil. Excessive consumption often easily causes diners to get angry, causing toothache, throat discomfort and other symptoms

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0030] The present invention also provides a preparation method of intestine powder sauce, which comprises the following steps:

[0031] 0.3-0.6 parts by weight of coriander and 0.4-0.8 parts by weight of shiitake mushrooms are boiled and filtered, then 130-145 parts by weight of clear water, 1-2 parts by weight of oyster sauce, 2-3.5 parts by weight of light soy sauce, and 1-2 parts by weight of chili sauce are poured And 0.4~0.6 parts by weight of white sugar and boil on high fire;

[0032] Add 3 to 5 parts by weight of corn starch, 0.5 to 1.2 parts by weight of ribs powder, 0.3 to 0.6 parts by weight of kudzu root powder, and 0.4 to 0.6 parts by weight of green tea powder, and then cook for 2 to 3 minutes;

[0033] Finally, 0.8 to 1.5 parts by weight of seafood essence, 1 to 2 parts by weight of chicken essence, and 2 to 3 parts by weight of garlic are poured in, and the rice rolls are mixed evenly to obtain the rice roll sauce.

Embodiment 1

[0036] After boiling 0.5 parts by weight of coriander and 0.6 parts by weight of shiitake mushrooms, filter the residue, pour 135 parts by weight of water, 1 part by weight of oyster sauce, 2.3 parts by weight of light soy sauce, 1 part by weight of chili sauce and 0.4 parts by weight of white sugar, and boil on high heat; 4 parts by weight of powder, 1 part by weight of ribs powder, 0.5 part by weight of kudzu root powder, and 0.5 part by weight of green tea powder, then cook for 2 minutes; finally, pour 1.5 parts by weight of seafood essence, 1.6 parts by weight of chicken essence and 2.6 parts by weight of garlic rice and stir evenly. The intestine powder sauce is obtained.

Embodiment 2

[0038] 0.3 parts by weight of coriander and 0.8 parts by weight of shiitake mushrooms are boiled and filtered, then 130 parts by weight of water, 2 parts by weight of oyster sauce, 3 parts by weight of light soy sauce, 2 parts by weight of chili sauce, and 0.5 parts by weight of white sugar are poured into the filter residue. 5 parts by weight of powder, 1.2 parts by weight of ribs powder, 0.6 parts by weight of kudzu root powder, and 0.4 parts by weight of green tea powder, then cook for 3 minutes; finally pour 1 part by weight of seafood essence, 2 parts by weight of chicken essence, and 3 parts by weight of garlic rice and stir evenly. The intestine powder sauce is obtained.

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PUM

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Abstract

The invention discloses rice noodle roll sauce and a production method thereof. The rice noodle roll sauce is produced from the following components in parts by weight: 2-3 parts of garlic cloves, 3-5 parts of cornstarch, 1-2 parts of oyster sauce, 2-3.5 parts of light soy sauce, 0.5-1.2 parts of pork rib powder, 1-2 parts of pepper sauce, 0.3-0.6 part of radix puerariae powder, 0.4-0.6 part of green tea powder, 0.3-0.6 part of coriander, 0.4-0.8 part of mushrooms, 0.4-0.6 part of white sugar, 0.8-1.5 parts of seafood essence, 1-2 parts of chicken essence and 130-145 parts of clear water. According to the rice noodle roll sauce and the preparation method thereof, rice noodle roll is delicious and the nutritional value of the rice noodle roll sauce is improved; the rice noodle roll sauce has the effects of clearing heat and toxic materials, relaxing constipation and the like, so that the inflammation symptoms of wind-fire toothache, throat discomfort and the like of eaters are avoided; the rice noodle roll sauce is green and healthy.

Description

Technical field [0001] The invention relates to the technical field of intestine flour processing, in particular to a sauce for intestine flour and a preparation method thereof. Background technique [0002] Rice rolls are a kind of rice product, also called Bra steamed rolls. It is a very common neighborhood delicacy in Guangdong. The shape of rolls is crystal clear, and it tastes delicious, delicate and smooth. It is deeply loved by diners. [0003] Since the rice roll itself is tasteless, it is usually eaten with rice rolls with a variety of flavors. The current rice roll sauce is made with light soy sauce or hot sauce with peanut oil. Excessive consumption can easily cause diners to get angry and cause symptoms such as toothache and throat discomfort. Summary of the invention [0004] The purpose of the present invention is to provide an intestine powder sauce and a preparation method thereof, which can improve the nutritional value of the intestine powder, have the effects of ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/24A23L27/60
Inventor 李展威
Owner 李展威
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