Seasoning for hot and sour rice noodles

Abstract

The invention belongs to the technical field of food flavoring, and discloses a seasoning for hot and sour rice noodles. The seasoning for hot and sour rice noodles is prepared from, by mass, 20-40 parts of soybean salad oil, 3-5 parts of bean halves, 20-30 parts of glutinous rice cake chilies, 3-5 parts of old ginger, 3-5 parts of garlic, 1-2 parts of ground sesame seed oil, 5-10 parts of vinegar, 0.5-1 part of essence for food, 5-10 parts of rod chilies, 1-3 parts of white granulated sugar, 5-10 parts of edible salt, 3-5 parts of monosodium glutamate, 3-5 parts of chicken powder condiment, 1-2 parts of white sesame seeds, 1-3 parts of peanuts, 1-3 parts of Sichuan pepper powder, 0.1-1 part of common fennel powder, 0.5 part of star aniseed powder, 0.3-0.5 part of white pepper powder and 0.1-0.3 part of bay leaf powder. The seasoning does not need to be prepared on site and guarantees the taste uniformity and the hot and sour taste balance.

Description

technical field [0001] The invention belongs to the technical field of food seasoning. Background technique [0002] Hot and sour powder is a traditional Han nationality snack in Chongqing City, Sichuan Province, Guizhou Province and other places, belonging to Chongqing cuisine, Sichuan cuisine, and Guizhou snacks. Its characteristics are hemp, spicy, fresh, fragrant, sour and oily but not greasy. The main powder of hot and sour noodles is made of sweet potatoes, sweet potatoes, and peas in proportion, and then made by farmers with traditional handmade methods. The seasoning of hot and sour powder is mainly composed of pepper, red pepper, chopped green onion, soy sauce, sprouts, celery grains, Baoning vinegar, coriander, fried soybeans, monosodium glutamate and so on. Now the cooking method of hot and sour powder is: after the water boils, add the main powder first, cook it and remove it into the broth, then add pepper, red oil chili, soy sauce, sprouts, celery grains, Bao...

AI Technical Summary

Problems solved by technology

[0003] The disadvantages of hot and sour powder and its cooking technology are as follows: 1. All seasonings (pepper powder, red pepper, soy sauce, sprouts, celery grains, Baoning vinegar, coriander, fried soybeans, monosodium glutamate, etc.) need to be mixed according to experience It is very time-consuming to prepare and then add to the cooked hot and sour noodles; ②In actual operation, the level of chefs varies, and the flavors of seasonings are inconsistent, resulting in different tastes of the final hot and sour noodles. Difficult to unify; 3. mainly use vinegar, red oil capsicum to deploy hot and sour taste in the existing hot and sour powder seasoning, the sour taste of vinegar is a kind of taste, and the hot taste of red oil capsicum is a kind of tactile sensation with burning sensation. , the transition between the two senses is relatively large, and it is difficult to achieve a balanced transition

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