Xiangxi rice noodle seasoning marinade and making method thereof

A marinade and rice noodle technology, applied in food preparation, application, food science, etc., can solve problems such as difficult promotion

Inactive Publication Date: 2015-06-10
WUHAN WENTUO TIANXIA MANAGEMENT & CONSULTING
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0133] A seasoning marinade of Xiangxi rice noodles is prepared from the following raw materials in parts by weight:

[0134] Raw material grams

[0135] cloves 20,

[0136] Mother Ding 10,

[0137] Gansong 20,

[0138] Cumin 20,

[0139] Nutmeg 25,

[0140] Grass cardamom 20,

[0141] Amomum 13,

[0142] Guizhi 22,

[0143] Hawthorn 25,

[0144] twigs 26,

[0145] Chenpi 15,

[0146] Fragrant leaves 16,

[0147] star anise 25,

[0148] Sichuan pepper 30,

[0149] Galangal 26,

[0150] Angelica dahurica 18,

[0151] Guizi 18,

[0152] Dial 16,

[0153] Shanna 16,

[0154] white buckle 26,

[0155] Licorice 5

[0156] Korean ginseng 10,

[0157] Ningxia wolfberry 10,

[0158] Anhua Dark Tea 10,

[0159] Nepeta 10,

[0160] Perilla 10.

[0161] The preparation method of described seasoning marinade, the steps are as follows:

[0162] 1) Weigh the above raw materials and set aside.

[0163] 2) Stir-fry tangerine peel, cumin, pepper, galangal, and licorice...

Embodiment 2

[0170] A seasoning marinade of Xiangxi rice noodles, which is made of the following raw materials in parts by weight:

[0171] Raw Materials and Examples 2 3 4 5 6 7 clove 15 24 26 23 25 21 mother 6 17 12 19 14 10 Gansong 14 23 22 21 24 19 Cumin 14 23 19 20 23 21 nutmeg 15 27 22 25 26 28 grass cardamom 14 23 20 19 22 24 Amomum 7 14 12 14 11 13 Guizhi 13 25 20 24 27 18 hawthorn 17 27 27 23 25 29 twigs 18 36 27 26 34 38 Chenpi 9 18 13 16 15 18 Fragrant leaves 11 18 18 15 20 16 star anise 17 36 40 24 35 32 Sichuan peppercorn 17 32 22 28 29 33 Galangal 15 29 25 21 24 32 Angelica d...

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PUM

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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...

Claims

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Application Information

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IPC IPC(8): A23L1/221A23L1/29A23L27/10A23L33/00
Inventor 张培张耀天谭绍江周利高肇飞
Owner WUHAN WENTUO TIANXIA MANAGEMENT & CONSULTING
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