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Fried bean sauce for instant potato noodle and preparation method of fried bean sauce
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A technology of potato noodles and a production method, applied in the field of condiments, can solve the problems of large difference in flavor and poor taste of fried sauce
Inactive Publication Date: 2015-06-24
INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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Abstract
Description
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[0004] Another object of the present invention is to provide a kind of fried sauce that does not add any pigment and emulsifier, and is safe to eat. The fried sauce of the present invention is eaten together with potato noodles, which is not only rich in fragrance, but also rich in nutrition. The problem of large flavor difference and poor taste
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Embodiment 1
[0039]A fried sauce for instant potato noodles. The consumption of each raw and auxiliary material is: 500g of refined pork meat, 150g of winter bamboo shoots, 75g of dried tofu, 30g of bean paste, 10g of ginger, 6g of monosodium glutamate, 5g of chicken essence, 50g of sweet noodle sauce, 130g of chili sauce, 70g of soy sauce, Salt 5g, chili oil 150g, chili powder 5g.
[0040] The production process includes the following steps:
[0041] (1) Mince 500g of lean pork meat, wash and remove the blood;
[0042] (2) Add 10% salt water to the minced pork, let stand and marinate for 30 minutes;
[0043] (3) Put the marinated minced pork into an extraction tank, pre-cook the minced pork in boiling water at 100°C for 10 minutes, and use a tubular separation device to vacuum remove it by vacuum suction at a rotation speed of 19000r / min. Froth for 3 minutes to suck up the foam on the liquid surface, then remove the minced pork, add 20g of soybean oil and fry until cooked, and fry the p...
Embodiment 2
[0049] A fried sauce for instant potato noodles, the consumption of each raw material is as follows: 1000g of refined pork meat, 300g of winter bamboo shoots, 150g of dried bean curd, 60g of bean paste, 20g of ginger, 12g of monosodium glutamate, 10g of chicken essence, 100g of sweet noodle sauce, 260g of chili sauce, 140g of soy sauce, Salt 10g, chili oil 300g, chili powder 10g.
[0050] The production process includes the following steps:
[0051] (1) Mince 1000g of lean pork meat, wash and remove the blood;
[0052] (2) Add 10% salt water to the minced pork, let stand and marinate for 60 minutes;
[0053] (3) Put the marinated minced pork into the extraction tank, pre-cook the minced pork in boiling water at 100°C for 20 minutes, and use a tubular separation device to remove it by vacuum suction under the condition of 19000r / min. Froth for 4 minutes to suck up the foam on the liquid surface, then remove the minced pork, add 30g of soybean oil and fry until cooked, and fry...
Embodiment 3
[0059] A fried sauce for instant potato noodles, the consumption of each raw material is: 1500g of refined pork meat, 450g of winter bamboo shoots, 225g of dried tofu, 90g of bean paste, 30g of ginger, 18g of monosodium glutamate, 15g of chicken essence, 150g of sweet noodle sauce, 390g of chili sauce, 210g of soy sauce, Salt 15g, chili oil 450g, chili powder 15g.
[0060] The production process includes the following steps:
[0061] (1) Mince 1500g of lean pork meat, wash and remove the blood;
[0062] (2) Add 10% salt water to the minced pork, let stand and marinate for 120 minutes;
[0063] (3) Put the marinated minced pork into an extraction tank, pre-cook the minced pork in boiling water at 100°C for 30 minutes, and use a tubular separation device to vacuum remove it by vacuum suction at a rotation speed of 19000r / min. Froth for 5 minutes to suck up the foam on the liquid surface, then remove the minced pork, add 40g of soybean oil and fry until cooked, and fry the prec...
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Abstract
The invention discloses a preparation method of a fried bean sauce for an instant potato noodle. The preparation method comprises the following steps: dividing the raw materials into three groups, wherein the first group of raw material comprises lean meat, the second group of raw material comprises winter bamboo shoots and dried bean curd and the third group of raw material comprises thick broad-bean sauce, sweet bean sauce and chili sauce; then performing the following steps: step one, crushing the first group of raw material into minced lean meat, curing the minced lean meat, pre-cooking the cured minced lean meat in an extraction pot, completely sucking the froth on the liquid surface by vacuum suction, fishing the minced lean meat out from the pot for further use and well frying the pre-cooked minced lean meat by vegetable oil; step two, cooking the winter bamboo shoots in the second group of raw material in boiling water until the winter bamboo shoots are no longer numbing and pre-cooking the dried bean curd; step three, frying the third group of raw material and adding the first group of raw material processed in the step one and the second group of raw material processed in the step two into the third group of raw material and then uniformly stirring to obtain the fried bean sauce for the instant potato noodle. The invention also discloses a fried bean sauce for the instant potato noodle. The fried bean sauce for the instant potato noodle solves the problems of large flavor difference and relatively bad taste of the existing fried bean sauce.
Description
technical field [0001] The invention belongs to the field of condiments, and relates to fried sauce for potato noodles and a preparation method thereof. Background technique [0002] Zhajiangmian is one of the staple foods that the northern people like very much, and its flavor depends largely on the quality of the sauce. Because the traditional zhajiang noodles have a single flavor substance, lack of fragrance, and the formula is not fixed, the zhajiang noodles change their taste when they go out of the north. In fact, due to the unfixed and unreasonable formula and preparation method of the fried sauce, the flavor of the fried noodles is different and the quality is low. In order to meet the needs of consumers in general, many fried sauces with emulsifiers, preservatives, and artificial colorings have appeared on the market, which are very harmful to the human body if eaten. Contents of the invention [0003] Aiming at the above technical problems, the present inventio...
Claims
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Application Information
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