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Preparation method of chuanchuan condiment

The technology of base material and raw material is applied in the field of preparation of Chuanchuan base material, which can solve the problems of poor operating environment, poor dining environment and rough process of Chuanchuan incense, and achieve the effects of low cost, simple preparation method and unique flavor.

Inactive Publication Date: 2018-06-29
成都鼎信致远科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In this way, various disadvantages of the traditional Chuanchuanxiang business model and dining methods are exposed, such as rough craftsmanship, single taste, simple variety, poor dining environment, and even food hygiene and food safety have become big problems.
[0004] Chuan Chuan Xiang is very popular as a traditional food, but most of the Chuan Chuan Xiang has a poor business environment. People need a convenient and easy preparation method, and they can eat this delicious food at home at any time

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] This embodiment provides a method for preparing a string base material, the preparation method comprising:

[0023] Preparation of chili noodles: select natural sun-dried cluster peppers, Chaotian peppers and vegetable peppers for later use; remove pepper stalks and grass leaves mixed in; after cleaning, drain water on the mesh plate until there is no water dripping from the surface; cut the raw materials into chunks Put it in a drying box for drying, the temperature is controlled at 60-70°C, and the time is 10 minutes, so that the water of the raw material is evaporated and sterilized; the dried raw material is put into a pulverizer and pulverized, and then put into a pulverizer ground into powder;

[0024] B. Production of peanut noodles: Select naturally dried shelled peanuts for later use; after cleaning, drain the water on the screen until no water drops drip on the surface; cut the raw materials into pieces and place them in a drying box for drying, and the temper...

Embodiment 2

[0031] This embodiment is an improvement made on the basis of Example 1. In this embodiment, the preparation method also includes: putting the washed and dried honeysuckle, gardenia fruit, mung bean, sweet-scented osmanthus and raisins into a pulverizer for pulverization Finally, put it into a mill and grind it into powder, and then add it to the string bottom material.

[0032] In the present embodiment, the weight ratio of tangerine peel, cinnamon bark, onion, chili powder, cumin, Chinese prickly ash, chicken essence, salt, monosodium glutamate, sugar, sesame, peanut noodles, honeysuckle, gardenia fruit, mung bean, sweet-scented osmanthus, raisin is: tangerine peel : 6~10, cinnamon: 5~8, onion: 2~3, chili powder: 80~100, cumin: 1~2, pepper: 70~80, chicken essence 10~15, salt 15~30, monosodium glutamate 10~ 15, sugar 5-8, sesame 1-3, peanut noodles: 3-5, honeysuckle: 3-4, gardenia: 5-7, mung bean: 1-3, osmanthus: 1-2, raisins : 1-2 servings.

[0033] The whole string base m...

Embodiment 3

[0036] This example is an improvement made on the basis of Example 2. In this example, the preparation method also includes: putting the cleaned and dried sea cucumber powder, shrimp and crab roe into a pulverizer and pulverizing them, and then putting them into Grind it into a powder in a mill, and then add it to the skewer base.

[0037] In this example, tangerine peel, cinnamon, onion, chili powder, cumin, pepper, chicken essence, salt, monosodium glutamate, sugar, sesame, peanut noodles, honeysuckle, gardenia fruit, mung bean, osmanthus, raisins, sea cucumber powder, shrimp, crab roe The weight ratio is: tangerine peel: 6-10, cinnamon: 5-8, onion: 2-3, chili powder: 80-100, cumin: 1-2, pepper: 70-80, chicken essence 10-15, salt 15~30, monosodium glutamate 10~15, sugar 5~8, sesame 1~3, peanut noodles: 3~5, honeysuckle: 3~4 parts, gardenia fruit: 5~7 parts, mung beans: 1~3 parts, osmanthus : 1-2 parts, raisins: 1-2 parts, sea cucumber powder: 4-5 parts, shrimp: 1-3 parts, c...

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Abstract

The invention provides a preparation method of a chuanchuan condiment. The method comprises the following steps: preparing chili powder; preparing peanut powder; grinding dried orange peel, cassia bark and onions; and mixing the dried orange peel powder, the cassia bark powder, the onion powder, the chili powder, cumin, Chinese prickly ash, chicken essence, salt, monosodium glutamate, sugar, sesame seed and the peanut powder to obtain a finished product. The product prepared by the preparation method has delicious and fragrant mouthfeel, fragrant and mellow taste, unique flavor and spicy but not dry taste, and also reduces greasiness and fishy smell; the chuanchuan condiment is suitable for people of all ages and delicious and fragrant in mouthfeel, has health-care effects on the intestines and stomach and has no side effects on bodies when eaten for a long term; and meanwhile, the preparation method is simple, has cheap and easily-available raw materials, is suitable for popularization in the market and has larger economic benefits.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a preparation method of skewer base material. Background technique [0002] Chuan Chuan Xiang is a local specialty snack that originated in Sichuan and has been passed down for thousands of years. It is also called Malatang. Its main feature is that it is all hot and tasteless, so it is deeply loved by consumers. In the humid and foggy Sichuan and Sichuan areas, boatmen and trackers who have worked all year round built a stove, set up earthen pots, collected local materials, pulled out some wild vegetables, put pepper, pepper and other seasonings, and ate them hot. It can not only satisfy the hunger, but also dispel cold and dampness. Later, this custom of cooking, rinsing and scalding food was followed, and later developed into the string incense we often see in the streets and alleys today. Chuan Chuan Xiang can be said to be the predecessor of Sichuan hot pot, and i...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/00A23L33/00
CPCA23L27/00A23L33/00A23V2002/00A23V2200/32
Inventor 王成高斌泉
Owner 成都鼎信致远科技有限公司
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