Xiangxi rice noodle seasoning marinade and making method thereof

Abstract

The invention relates to a Xiangxi rice noodle seasoning marinade which comprises, by weight, 15-24 parts of cloves, 6-17 parts of clove fruits, 14-23 parts of rhizoma nardostachyos, 14-23 parts of fennel fruits, 15-27 parts of nutmeg, 14-23 parts of katsumade galangal seeds, 7-14 parts of fructus amomi, 13-25 parts of cassia twigs, 17-27 parts of hawthorn fruits, 18-36 parts of cinnamon, 9-18 parts of pericarpium citri reticulatae, 11-18 parts of bay leaves, 17-36 parts of fructus anisi stellati, 17-32 parts of wild pepper, 15-29 parts of galangal, 10-21 parts of radix angelicae dahuricae, 9-20 parts of fruits of Japanese cinnamon, 9-19 parts of piper longum, 9-20 parts of rhizoma kaempferiae, 17-27 parts of cardamoms, and 3-14 parts of liquorice. A making method of the Xiangxi rice noodle seasoning marinade comprises the first step of weighing raw materials in proportion, the second step of putting the raw materials into a pot, the third step of heating water in the pot with big fire till the water is boiling for 19-21 minutes, and conducting decoction for 1.8-2.2 hours, and the fourth step of cooling down the boiling water to 28-32 DEG C, putting ginseng, Anhua dark green tea and herba schizonepetae into the pot in proportion, conducting decoction with the big fire till the water is boiling, and conducting decoction with slow fire after the water is boiling for 0.9-1.1 hours, and the fifth step of filtering and removing residues, and the marinade is obtained. The color, the flavor and the taste of the marinade achieve the requirements of modern people, natural coloring and rich taste can be achieved, requirements for long-time storing are met, and people do not worry about getting inflamed with eating too much marinade.

Description

technical field [0001] The invention belongs to the technical field of condiments, and more specifically relates to a seasoning marinade of Xiangxi rice noodles, and also relates to a preparation method of the seasoning marinade. technical background [0002] The unique flavor of Xiangxi beef stewed noodles mainly depends on the seasoning marinade of rice noodles. [0003] The eating area of ​​traditional Xiangxi beef stewed noodles is mainly concentrated in Jishou, Fenghuang and other places in Xiangxi, Hunan Province, as well as Hengyang and Changde. The marinade is made by boiling for a long time with a variety of spices and traditional Chinese herbal medicines. Although the recipes are slightly different in different places and stores, generally speaking, the main raw materials are star anise, fennel, tangerine peel, longan, etc., and the specific cooking process is supplemented by boiling fatty pork and fatty beef. In order to further improve the taste of rice noodles...

AI Technical Summary

Problems solved by technology

Therefore, in the production process of the traditional Xiangxi beef stewed powder marinade, in order to increase the energy of human anti-rheumatism, artificially add spicy seasonings such as pepper and garlic, which belong to the "dry and hot" food mentioned in Chinese medicine. Eating too much will cause symptoms such as dry throat, Dry tongue and other obvious symptoms of "burning", so this regional delicacy is difficult to promote in other regions