Process of making spicy noodles condiment

Abstract

The patent application belongs to the technical field of food flavoring and discloses a process of making spicy noodles condiment. The process includes the steps of preparing materials, pretreating materials and stir-frying the materials; first-generation chili pepper, Erjingtiao chili pepper, Shizhu red chili pepper and Ban chili pepper having a mass ratio of 3: 3: 7: 2 are mixed and ground into chili pepper powder, 1-3 parts of soybean four is added during stir-frying that may adsorb part of oily material, the soybean flour warps the oily material and sinks to the bottom of noodle soup after the whole condiment is added to cooked noodles, the oily material floating on the surface of the noodle soup is effectively reduced, fewer oil materials are used by people, stimulation to human intestines and stomach is reduced, and additionally the aroma of the soybean itself can improve mellow taste of the spicy noodles and the noodles taste agreeably greasy with good flavor.

Description

technical field [0001] The invention belongs to the technical field of food seasoning. Background technique [0002] Spicy noodles is a favorite snack of Chongqing people. According to legend, it has a history of hundreds of years and is famous for its unique flavor. In the early years, some men in Bashu carried their noodles on their shoulders, loaded them with charcoal stoves, and peddled them through the streets and alleys. This is the origin of dan dan noodles. Chongqing gourmet spicy noodles, a bowl of simple plain noodles, is the favorite of almost all Chongqing people. [0003] The general method of spicy noodles is: (1) Red oil chili: Put 500 grams of vegetable oil into the pot, boil it and cool it to 70% heat, put it in a bowl, add chili and stir-fry to make red oil chili. (2) Flavor making bowl: add red chili oil, soy sauce, pepper powder, pickled mustard, crushed peanuts, garlic water, ginger juice, sesame paste, shallots, and monosodium glutamate into the bowl...

AI Technical Summary

Problems solved by technology

[0004] The disadvantages of this spicy noodle method are: ①The raw materials (red oil chili, soy sauce, pepper powder, pickled mustard, crushed peanuts, etc.) need to be mixed and prepared according to experience, and then added to the cooked noodle , very time-consuming; ②In actual operation, the level of chefs varies, and the taste of the deployment is inconsistent, resulting in different tastes of the final small noodles, which is difficult to unify; ③Using vegetable oil as a solvent to extract capsaicin in peppers, capsaicin The chemical composition is mainly capsaicin (Capsaicin, C) and dihydrocapsaicin (Dihydrocapsaicin, DC), so when the oily substance containing capsaicin is added to the cooked noodles, it floats on the surface of the noodle soup and is easy to be eaten , after this type of oil enters the human digestive tract, it will greatly stimulate the stomach and intestines, and cause diarrhea and other problems in severe cases