A kind of barbecue chili noodles and preparation method thereof
A technology of chili noodles and chili peppers, which is applied in the direction of food ingredients as taste improvers, food science, etc., can solve the problems of the nutritional structure of chili noodles and the impact on taste, the influence of the nutritional structure of chili noodles on taste, and the impact on the taste of eating and grilling, etc., to achieve improvement. Health benefits, rich nutritional value, and appetite-stimulating effects
Examples
Embodiment 1
[0030] A kind of barbecue chili noodle, its raw material composition by weight is chili 90kg, soybean 39kg, chicken essence 19kg, vegetable oil 3.5kg, sesame 9kg, fennel 4.8kg, Chinese prickly ash 4.8kg, salt 17kg, peanut 14kg, monosodium glutamate 38kg, rice seed 4.7kg kg, sesame oil 0.9kg.
[0031] Described peanut, its granularity is 50 orders.
[0032] The preparation method of this barbecue chili powder comprises the following steps:
[0033] (1) After cutting the pepper into sections, place it in a roaster and bake until the pepper has a peppery aroma, then place it in a grinder and grind it into powder to obtain pepper noodles;
[0034] (2) After the soybeans are fried to give off a fragrance, they are then placed in a grinder and ground into soybean powder to obtain soybean noodles;
[0035] (3) After mixing chili noodles, soybean noodles, chicken essence, sesame, fennel, Chinese prickly ash, salt, peanuts, monosodium glutamate, and rice seeds according to the ratio,...
Embodiment 2
[0038] A kind of barbecue chili noodle, its raw material composition by weight is chili 110kg, soybean 41kg, chicken essence 21kg, vegetable oil 4.5kg, sesame 11kg, fennel 5.3kg, Chinese prickly ash 5.2kg, salt 20kg, peanut 17kg, monosodium glutamate 41kg, rice seed 5.3kg kg, sesame oil 1.3kg.
[0039] Described peanut, its granularity is 70 orders.
[0040] The preparation method of this barbecue chili powder comprises the following steps:
[0041] (1) After cutting the pepper into sections, place it in a roaster and bake until the pepper has a peppery aroma, then place it in a grinder and grind it into powder to obtain pepper noodles;
[0042] (2) After the soybeans are fried to give off a fragrance, they are then placed in a grinder and ground into soybean powder to obtain soybean noodles;
[0043] (3) After mixing chili noodles, soybean noodles, chicken essence, sesame, fennel, Chinese prickly ash, salt, peanuts, monosodium glutamate, and rice seeds according to the rati...
Embodiment 3
[0047] A kind of barbecue chili noodle, its raw material composition by weight is 90kg of pepper, 39kg of soybean, 21kg of chicken essence, 4.5kg of vegetable oil, 9kg of sesame, 4.8kg of fennel, 4.8kg of Chinese prickly ash, 17kg of table salt, 14kg of peanut, 38kg of monosodium glutamate, 4.7kg of rice seed kg, sesame oil 1.3kg.
[0048] Described peanut, its granularity is 60 orders.
[0049] The preparation method of this barbecue chili powder comprises the following steps:
[0050] (1) After cutting the pepper into sections, place it in a roaster and bake until the pepper has a peppery aroma, then place it in a grinder and grind it into powder to obtain pepper noodles;
[0051] (2) After the soybeans are fried to give off a fragrance, they are then placed in a grinder and ground into soybean powder to obtain soybean noodles;
[0052] (3) After mixing chili noodles, soybean noodles, chicken essence, sesame, fennel, Chinese prickly ash, salt, peanuts, monosodium glutamate...
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Description
Claims
Application Information
- IPC
- A23L27/00
- CPC
- A23V2002/00; A23V2200/14
- Inventors
- 李义波; 周成新