Seasoning for spicy and hot noodles

Abstract

The invention belongs to the technical field of food seasoning, and discloses a seasoning for spicy and hot noodles. The seasoning is prepared from components in parts by mass as follows: 20-30 parts of soybean oil, 20-30 parts of rapeseed oil, 10-20 parts of chilies, 3-5 parts of old ginger, 8-12 parts of sauce, 2-5 parts of a chicken essence seasoning, 1-2 parts of white granulated sugar, 4-6 parts of monosodium glutamate, 10-15 parts of edible salt, 1-3 parts of pepper powder, 1-2 parts of white sesame seeds, 1-2 parts of crushed crisp peanut, 1-4 parts of spices, 0.5-1 part of spicy and hot oil, 1-3 parts of soybean flour and 2-3 parts of garlic. The seasoning for the spicy and hot noodles is not required to be prepared during cooking, guarantees unified taste of the spicy and hot noodles and has smaller irritation to intestines and stomach.

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: Put red oil chili, 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: ① Various seasonings (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 It is very time-consuming; ②In actual operation, the level of chefs varies, and the taste of seasoning is inconsistent, resulting in different tastes of the final noodles, which is difficult to unify; ③Using vegetable oil as a solvent to extract capsaicin in peppers The chemical composition of capsaicin is mainly capsaicin (Capsaicin, C) and dihydrocapsaicin (Dihydrocapsaicin, DC), so that when the oily substance containing capsaicin is added to the cooked noodles, it floats on the surface of the noodle soup. It is easy to be eaten by people. After this kind of oily substance enters the human digestive tract, the oily substance adheres to the intestinal wall, which greatly stimulates the stomach and intestines, and causes diarrhea and other problems in severe cases.

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