Processing method of sour soup paste capable of being tasty and refreshing and reducing internal heat

Abstract

The invention relates to a processing method of sour soup paste capable of being tasty and refreshing and reducing internal heat. The processing method comprises the following steps of (1) selecting chicken materials; (2) treating the selected materials; (3) adding chicken blocks obtained in the step (2) into hot water; (4) grinding a soup base obtained in the step (3) into gravy through a colloidmill; (5) mincing green pickled peppers into the size of thumbs; (6) adding pericarpium zanthoxyli schinifolium oil and performing uniform mixing; (7) performing cooling to room temperature; (8) performing vacuum concentration through a triple-effect type evaporator; (9) adding maltodextrin and instant milk powder to substances obtained in the step (8); and (10) performing bagging and performingsealing. After being brewed, the sour soup paste developed by the invention is fresh, fragrant and delicious; green oranges, mint, lotus seeds and the like are combined, and the ingredients have the effects of promoting salivation, reducing internal heat and being refreshing; and protein raw materials are combined, and protein in instant milk powder, instant soybean flour and instant whey powder can be mixed with aftertaste substances of garlic, scallions and ginger in the oral cavity, so that after soup taste, the purpose of eliminating aftertaste of the oral cavity can be achieved.

Description

technical field [0001] The invention relates to a processing method of sour soup sauce for clearing mouth and fire, and belongs to the technical field of food preparation. Background technique [0002] Mixed noodles is a popular food that mixes cooked and drained noodles with sauce. There are well-known local specialty mixed noodles all over the country, such as: "Lao Mein" in Guangdong, "Regan Noodles" in Hubei, and "Red Dry Noodles" in Sichuan. "Yibin Burning Noodles" and so on, with the popularization of local specialty snacks across the country, convenience foods featuring noodles have broad market prospects. [0003] However, after the convenience of local specialty noodles, there are also some shortcomings: (1) noodle sauce usually contains irritating ingredients such as garlic, onion, ginger, etc., and consumers will have a rather unpleasant aftertaste after eating; (2) After the noodles are drained, the water content becomes lower, and the sauce on the top contains ...

AI Technical Summary

Problems solved by technology

[0003] However, after the convenience of local specialty noodles, there are also some shortcomings: (1) noodle sauce usually contains irritating ingredients such as garlic, onion, ginger, etc., and consumers will have a rather unpleasant aftertaste after eating; (2) After the noodles are drained, the water content becomes lower, and the sauce on the top contains a lot of oil and salt. After eating, it is easy to make people "get angry"