Rice noodle sauce and preparation method of rice noodle sauce
A technology for rice noodle sauce and sweet noodle sauce, which is applied in the field of food processing, can solve the problems that the processing and production of rice noodle sauce cannot be used as a guide and reference, and the industrial production standard is not formed, and achieves the effects of convenient processing, time saving and quality improvement.
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Embodiment 1
[0018] Embodiment 1, the rice noodle sauce, its raw materials include by weight: 1.535 parts to 1.5656 parts of diced pepper, 3.4 to 3.5 parts of pepper shreds, 6.16 to 6.34 parts of meat, 11.85 to 12.15 parts of red oil, 0.62-0.63 parts of ginger, 3.11-3.19 parts of green onions, 0.115-0.125 parts of soy sauce, 0.035-0.045 parts of table salt, 0.08-0.09 parts of pepper noodles, 0.17-0.18 parts of white sugar, 5.91-6.09 parts of sweet noodle sauce , 10.35 to 10.65 parts of bean paste, 0.21 to 0.22 parts of monosodium glutamate, 0.0499 to 0.0501 parts of D-sodium erythorbate and 13.35 to 13.65 parts of water. When choosing wire pepper and seven-star pepper, remove sand, stones, hair, grass sticks, insect flies and sundries mixed in it, and remove mildew, remove handles, and then make wire pepper diced and seven-star pepper shreds; Remove the skin and rotten green onion, remove the root, wash it with clean water and set aside; remove the mildewed and bruised part of the ginger...
Embodiment 2
[0019] Embodiment 2, the rice noodle sauce, its raw materials include by weight: 1.535 parts or 1.5656 parts of diced pepper, 3.4 or 3.5 parts of pepper shreds, 6.16 or 6.34 parts of meat, 11.85 or 12.15 parts of red oil, 0.62 or 0.63 parts of ginger, 3.11 or 3.19 parts of green onion, 0.115 or 0.125 parts of soy sauce, 0.035 or 0.045 parts of salt, 0.08 or 0.09 parts of pepper noodles, 0.17 or 0.18 parts of white sugar, 5.91 or 6.09 parts of sweet bean sauce , 10.35 or 10.65 parts of bean paste, 0.21 or 0.22 parts of monosodium glutamate, 0.0499 or 0.0501 parts of D-sodium erythorbate and 13.35 or 13.65 parts of water.
Embodiment 3
[0020] Embodiment 3, as the preference of the foregoing embodiment, the rice noodle sauce is obtained by the following preparation method: the first step, cut the meat into diced meat, mince the ginger and shred the green onion, and take out 0.1 part of weighed water to 0.15 parts as dissolved water and boiled, add D-sodium erythorbate into the boiled dissolved water and dissolve to obtain D-sodium erythorbate solution; the second step, first put the red oil into the pot and heat to 180°C to 190°C , add diced meat, stir-fry until the diced meat turns yellow to get cooked diced meat, take out the cooked diced meat, then boil minced ginger and bean paste for 4 to 6 minutes, then pour in diced line pepper, shredded Qixing pepper and sweet noodle sauce, Continue to boil for 4 to 6 minutes, then pour in salt, white sugar, pepper noodles, green onion, soy sauce and cooked diced meat in turn, continue to boil for 4 to 6 minutes, and finally add the remaining water in the first step,...
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