Instant Lingshui sour noodles

A technology of Lingshui acid powder and table salt, which is applied in food preparation, food science, food ingredients, etc., can solve problems such as difficulty in guaranteeing product quality and safety, restricting the rise and development of industries, and difficulty in monitoring market quality, so as to achieve natural and strong flavor , enhance the taste, rich taste effect

Inactive Publication Date: 2014-06-18
吉卫星
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, the production of Lingshui acid powder has been scattered and small-scale workshop-based production for many years, resulting in difficult market quality monitoring and poor sanitation. Some manufacturers even process low-quality rice as raw materials, making it difficult to guarantee product quality and safety. Sauces and seasonings can be prepared at will, and there is no optimized model for reference. It is difficult to industrialize production, which seriously restricts the rise and development of this industry and needs to be improved and upgraded.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0044] Embodiment 1: a kind of ready-to-eat Lingshui sour powder, comprising at least the following ingredients by weight: 10-12 parts of dry rice noodles, 6-8 parts by weight of sauce bag, 2-3 parts by weight of ingredient bag, packed in bags or barrels ,

[0045] Wherein the sauce package comprises the following ingredients prepared by weight:

[0046] 30 parts of edible vegetable oil, 4 parts of chopped red onion, 4.5 parts of chopped garlic, 4 parts of minced ginger, 1.5 parts of crushed red pepper, 2 parts of chopped onion, 2 parts of sour plum sauce, 3 parts of fermented bean curd, 2 parts of soybean paste, old 1 part of soy sauce, 3 parts of yellow lantern chili sauce, 0.5 parts of sesame seeds, 0.8 parts of peanut powder, 1.5 parts of white sugar, 1.2 parts of rice vinegar, 1.5 parts of brown sugar, 2.5 parts of table salt, 4 parts of oyster sauce, 2 parts of sesame oil, appropriate amount of cold boiled water, 20 parts raw flour, 10 parts flour;

[0047] Above-menti...

Embodiment 2

[0071]Embodiment two: a kind of ready-to-eat Lingshui acid powder, at least comprises following batching by weight: 10-12 parts of dried rice noodles, 6-8 parts by weight of sauce bag, 2-3 parts by weight of batching bag, packed in bags or drums ,

[0072] Wherein the sauce package comprises the following ingredients prepared by weight:

[0073] 35 parts of edible vegetable oil, 5 parts of chopped red onion, 5.5 parts of chopped garlic, 4.5 parts of minced ginger, 2 parts of crushed red pepper, 2.5 parts of chopped onion, 2.5 parts of sour plum sauce, 4 parts of fermented bean curd, 2.5 parts of soybean paste, 1.5 parts of soy sauce, 4 parts of yellow lantern chili sauce, 0.6 parts of sesame seeds, 1 part of peanut powder, 2 parts of white sugar, 1.4 parts of rice vinegar, 2 parts of brown sugar, 2.8 parts of table salt, 4.5 parts of oyster sauce, 2.5 parts of sesame oil, appropriate amount of cold boiled water, 25 parts of cornstarch, 13 parts of flour;

[0074] Above-menti...

Embodiment 3

[0097] Embodiment three: a kind of ready-to-eat Lingshui sour powder, at least comprises the following ingredients by weight: 10-12 parts of dry rice noodles, 6-8 parts by weight of sauce bag, 2-3 parts by weight of ingredient bag, packed in bags or barrels ,

[0098] Wherein the sauce package comprises the following ingredients prepared by weight:

[0099] 40 parts of edible vegetable oil,

[0100] 6 parts chopped red onion, 6.5 parts chopped garlic, 5 parts minced ginger, 2.5 parts crushed red pepper, 3 parts chopped onion, 3 parts sour plum sauce, 5 parts fermented bean curd, 3 parts soybean paste, 2 parts dark soy sauce, 5 parts of yellow lantern chili sauce, 0.8 parts of sesame seeds, 1.2 parts of peanut powder, 2.5 parts of white sugar, 1.6 parts of rice vinegar, 2.5 parts of brown sugar, 3 parts of table salt, 5 parts of oyster sauce, 3 parts of sesame oil, appropriate amount of cold boiled water, 30 parts of cornstarch, 15 parts flour;

[0101] Above-mentioned batch...

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PUM

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Abstract

The invention discloses instant Lingshui sour noodles which comprise the following raw materials in parts by weight: 10-12 parts of dry rice-flour noodles, 6-8 parts of a sauce packet and 2-3 parts of an auxiliary material packet. Various raw materials of the instant Lingshui sour noodles do not contain animal fat, people cannot get inflamed after eating Capsicum chinense in the raw materials, people with hypertension and hyperlipidemia can eat the instant Lingshui sour noodles, and masses of Muslim people also can eat the instant Lingshui sour noodles due to Moslem auxiliary materials.

Description

technical field [0001] The invention relates to the technical field of industrial production of Lingshui acid powder, in particular to instant Lingshui acid powder. Background technique [0002] Lingshui sour powder is a famous local snack in Hainan. It comes from the people of Lingshui County. It is deeply loved by local residents and tourists because of its unique flavor. In Lingshui, sour powder shops can be said to be everywhere. In every corner of Lingshui City, large and small acid powder stalls are scattered all over the alleys. There are mobile trolleys selling sour powder, all kinds of restaurants that operate sour powder as a sideline, and sour powder shops that use sour powder as a signboard to open large-scale stores, even in various villages and towns in Lingshui. The shadow of acid powder. In recent years, several Lingshui acid powder shops have also appeared in Haikou City. It can be said that Lingshui sour powder has not only become the favorite snack...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/10A23L1/22A23L7/10A23L27/00
CPCA23L35/00A23V2002/00A23V2200/08
Inventor 吉卫星
Owner 吉卫星
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