Hot and sour rice noodle ingredient and making method thereof

A production method and technology of hot and sour powder, applied in the functions of food ingredients, food science, application, etc., can solve the problem of inability to dilute respiratory tract inflammation and secretion viscosity, the throat does not have moisturizing and physical therapy effects, reduce sour and spicy Powder ingredients, nutrients and other issues, to achieve good physical therapy effect, reduce excitability, relieve local itching effect

Inactive Publication Date: 2018-12-25
湖州美果汇食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] At present, there are still some deficiencies in the existing hot and sour powder batching, for example; the nutrients in the existing hot and sour powder batching cannot reduce the excitability of the respiratory center, so that the respiratory movement tends to be quiet and presents antitussive and flat asthma It does not have a good moisturizing and physical therapy effect on the throat, which is not conducive to the healing of local inflammation, and cannot relieve local itching, thereby blocking the cough reflex, and cannot dilute the viscosity of respiratory inflammation and secretions, making it easy Cough out, greatly reducing the nutritional content of hot and sour powder ingredients

Method used

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  • Hot and sour rice noodle ingredient and making method thereof

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Effect test

Embodiment 1

[0036] The hot and sour powder ingredients include the following raw materials and their weight fractions: pork belly is 200g by mass; herring is 150g by mass; cooking wine is 10g by mass; green garlic is 15g by mass; ginger is 10g by mass; edible salt is 6g parts by mass; 3g parts by mass of cinnamon bark; 5g parts by mass of star anise; 4g parts by mass of fennel; 10g parts by mass of dried chili;

[0037] The production method steps are as follows:

[0038] a. First, the selected raw materials are weighed according to parts by weight;

[0039] b. After step a is completed, wash the pork belly with water, and then use a grinder to grind it into minced meat for later use;

[0040] c. After step b is completed, descale and wash the herring, and then slice the herring with a blade;

[0041] d. After step c is completed, prepare the pot and pour cooking oil into it to heat until it is 7-8 years old, then add scallions, ginger and herring to fry, then turn down the heat and fry...

Embodiment 2

[0045]The hot and sour powder ingredients include the following raw materials and their weight fractions: pork belly is 300g by mass; herring is 200g by mass; cooking wine is 10g by mass; green garlic is 15g by mass; ginger is 10g by mass; edible salt is 6g parts by mass; 3 g parts by mass of cinnamon bark; 5 g parts by mass of star anise; 4 g parts by mass of cumin; 10 g parts by mass of dried chili;

[0046] The production method steps are as follows:

[0047] a. First, the selected raw materials are weighed according to parts by weight;

[0048] b. After step a is completed, wash the pork belly with water, and then use a grinder to grind it into minced meat for later use;

[0049] c. After step b is completed, descale and wash the herring, and then slice the herring with a blade;

[0050] d. After step c is completed, prepare the pot and pour cooking oil into it to heat until it is 7-8 years old, then add scallions, ginger and herring to fry, then turn down the heat and f...

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Abstract

The invention discloses a hot and sour rice noodle ingredient and a making method thereof. The hot and sour rice noodle ingredient comprises, by weight, 200-300g of streaky pork, 150-200g of black carps, 10-20g of cooking wine, 15-25g of garlic sprouts, 5-15g of fresh ginger, 5-10g of edible salt, 3-5g of wilson cinnamon barks, 5-8g of star anise fruits and 4-6g of fennel fruits. The hot and sourrice noodle ingredient has the advantages of smooth, crispy and tender properties, meat juice overflow, full taste, crispy chewing properties and the like. The excitability of a respiratory center canbe effectively reduced, respiratory movement tends to be quiet, the functions of relieving cough and asthma are achieved, good wetting and physical therapy functions are achieved for a laryngeal partof pharynx, local inflammation healing is facilitated, local itching can be relieved, so that cough reflex is blocked, respiratory tract inflammation and the viscosity of secretions can be diluted, the secretions are easily coughed up, coughing and phlegm removal are facilitated, and nutritional components of the hot and sour rice noodle ingredient are greatly improved.

Description

technical field [0001] The invention relates to the technical field of hot and sour powder ingredients, in particular to a hot and sour powder ingredient and a preparation method thereof. Background technique [0002] At present, there are still some deficiencies in the existing hot and sour powder batching, for example; the nutrients in the existing hot and sour powder batching cannot reduce the excitability of the respiratory center, so that the respiratory movement tends to be quiet and presents antitussive and flat asthma It does not have a good moisturizing and physical therapy effect on the throat, which is not conducive to the healing of local inflammation, and cannot relieve local itching, thereby blocking the cough reflex, and cannot dilute the viscosity of respiratory inflammation and secretions, making it easy Coughing it out greatly reduces the nutritional content of the hot and sour powder ingredients. Contents of the invention [0003] The purpose of the pre...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L23/00A23L33/00
CPCA23V2002/00A23L23/00A23L33/00A23V2200/314
Inventor 潘佳威
Owner 湖州美果汇食品有限公司
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