Margarya rice noodle sauce and production method thereof

A production method and technology of snail noodles, applied in the field of snail noodles sauce and its production, can solve problems such as impure taste of snail noodles, achieve the effect of convenient carrying and transportation, and increase the freshness, sweetness and viscosity

Inactive Publication Date: 2017-09-05
柳州智赢食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The invention provides a snail powder sauce and a preparation method thereof, which can solve the problem that the existing snail powder has an impure taste

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0009] Embodiment 1——snail powder sauce and preparation method thereof

[0010] The production method of this embodiment includes the following steps: 1) Using the following raw materials in parts by weight: 2 parts of snail meat, 6 parts of pork bone, 0.2 parts of spices, 0.6 parts of table salt, 1 part of vegetable oil, 0.2 parts of dried red pepper, 20 parts of water and 0.6 parts of sugar, the spices include cinnamon, cloves, star anise, pepper, cumin, dried ginger and grass fruit, the sugar is maltose; 2) Stew the pork bone and the water Cook for 2 hours, remove the bones of the pork tube bone to obtain soup; 3) take half the weight of the snail meat and the spices, salt, vegetable oil, and dried red pepper, stir-fry for 10 minutes, add water and simmer After 30 minutes, crush the snail meat to obtain the snail meat paste. Stir the snail meat to taste and then crush it. By crushing the snail meat, the snail meat will dissolve into the snail soup; 4) Pour the snail meat pa...

Embodiment 2

[0011] Embodiment 2——snail powder sauce and preparation method thereof

[0012] The production method of the present embodiment includes the following steps: 1) using the following raw materials in parts by weight: 3 parts of snail meat, 7 parts of pork ribs, 0.4 parts of spices, 0.8 parts of table salt, 1.5 parts of vegetable oil, 0.4 parts of dried red pepper, 30 parts of water and 0.8 parts of sugar, the spices include cinnamon, cloves, star anise, pepper, cumin, dried ginger and grass fruit, the sugar is maltose; 2) Stew the pork bone and the water Cook for 3 hours, remove the bones of the pork tube bone to obtain soup; 3) take half the weight of the snail meat and the spices, salt, vegetable oil, and dried red pepper, stir fry for 15 minutes, add water and simmer After 45 minutes, crush the snail meat to obtain the snail meat paste. Stir the snail meat to taste and then crush it. By crushing the snail meat, the snail meat will dissolve into the snail soup; 4) Pour the sna...

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PUM

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Abstract

The invention discloses margarya rice noodle sauce and a production method thereof and relates to the technical field of food processing. The production method comprises the specific steps: 1) adopting the following raw materials in parts by weight: 2 to 3 parts of margarya meat, 6 to 7 parts of pork bones, 0.2 to 0.4 part of spice, 0.6 to 0.8 part of table salt, 1 to 1.5 parts of vegetable oil, 0.2 to 0.4 part of dried chili, 20 to 30 parts of water and 0.6 to 0.8 part of sugar; 2) stewing the pork bones with the water for 2h to 3h; taking out bones of the pork bones and obtaining the soup; 3) taking one half of the margarya meat and the spice, the table salt, the vegetable oil and the dried chili and stirring and frying for 10min to 15min; then adding the water and braising for 30min to 45min; then mashing to obtain margarya meat paste; 4) pouring the margarya meat paste of step 3) into the soup of step 2) and adding the residual margarya meat and the sugar; boiling for 2h to 3h to obtain the margarya rice noodle sauce. The problem that the margarya taste of existing margarya rice noodles is not pure is solved.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a snail noodle sauce and a preparation method thereof. Background technique [0002] The snail rice noodle is a famous snack in Liuzhou. It has a delicious, hot and sour, and refreshing enemy flavor. When cooking a bowl of snail rice noodles with all colors, aromas and flavors, in addition to the strength and refreshing taste of the snail rice noodles, the most important thing is to cook them. Make snail noodle soup. However, due to the different production techniques of the unique local snail noodle soup, it is rare to eat authentic and delicious Liuzhou snail noodle soup in other places. The snail noodle soup made by many stores is not good because of poor production methods. Even many snail noodles do not have the fresh flavor of snails, cannot taste the pure taste of snail noodles, and cannot be loved by too many diners. Contents of the invention [0003] The inve...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60A23L33/10
CPCA23L27/60A23L33/10
Inventor 钟玲刘家兴
Owner 柳州智赢食品有限公司
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