Sucrose-free healthy rice noodle marinating liquid and preparation method thereof

Abstract

The invention discloses sucrose-free healthy rice noodle marinating liquid and a preparation method thereof. The sucrose-free healthy rice noodle marinating liquid is prepared through mixed boiling ofa spice packet, a seasoning packet and main materials in parts by weight, wherein the spice packet comprises star aniseeds, fructus tsaoko, cassia twigs, cassiabarktree fruits, fennel fruits, Chineseprickly ash, amomum cardamomum, bay leaves, galanga, villous amomum fruits, rhizoma kaempferiae, radix angelicae, dry red peppers, fructus caryophylli, cloves, areca seeds, lingdera thomsonii allen,leaves and bark of clausena excavata, licorice roots, Indian long peppers, lemongrass herbs, semen myristicae, nardostachys jatamansi roots, anisochilus carnosua, old ginger, fermented soya beans andfructus momordicae; the seasoning packet comprises salt, fructus momordicae sugar, fermented bean curds, monosodium glutamate, a light soy sauce, a dark soy sauce, Baijiu of 50 vol or above, and whitevinegar; and the main materials include ox bones. The marinating liquid disclosed by the invention maintains sweetness in the marinating liquid, is suitable for diabetics to eat, is rich in nutrition, and cannot cause symptoms of dry throat, throat pain and the like after being eaten for a long time.

Description

technical field [0001] The invention relates to the field of food, in particular to a sucrose-free healthy rice flour brine and a preparation method thereof. Background technique [0002] Rice noodles are a very popular special food in southern China. Rice noodles are made of rice, which is made into strips and silky rice products through processes such as soaking, cooking, and layering. The texture is flexible and elastic. [0003] The rice noodles themselves are bland and tasteless, and their flavor mainly depends on the seasoned brine. The taste of the brine is not only related to the ingredients in the recipe, but also the preparation method is a key link in determining the taste of the brine. Therefore, more spices will be used in the brine, and a large amount of monosodium glutamate, white sugar and other condiments will be added at the same time, resulting in poor taste, uneven nutrition, and no benefit to human health. If diabetic patients eat for a long time, it wi...

AI Technical Summary

Problems solved by technology

Therefore, more spices will be used in the brine, and a large amount of monosodium glutamate, white sugar and other condiments will be added at the same time, resulting in poor taste, uneven nutrition, and no benefit to human health. If diabetic patients eat for a long time, it will also increase diabetes condition