Hot and sour rice noodle sauce and preparation method thereof

A hot and sour powder and sauce technology, which is applied in the food field, can solve problems such as stratification, precipitation at the bottom of the hot and sour powder, and affecting the flavor of the hot and sour powder, and achieve the effect of simple process, convenient operation and improved liking

Inactive Publication Date: 2020-05-08
四川畅享食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Yet above-mentioned hot and sour powder sauce material is owing to the density of each component, particle size there is bigger difference, so it is after regulating hot and sour powder local flavor, more liquid components such as vegetable oil can adhere to the surface of hot and sour powder, and More solid components such as watercress, chili powder, and peppercorns will settle at the bottom of the hot and sour powder, which will lead to stratification of the ingredients and affect the flavor of the hot and sour powder

Method used

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  • Hot and sour rice noodle sauce and preparation method thereof
  • Hot and sour rice noodle sauce and preparation method thereof
  • Hot and sour rice noodle sauce and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0044] A hot and sour powder sauce, comprising the following components by weight: 25 parts of vegetable oil, 36 parts of watercress, 10 parts of minced garlic, 6 parts of chili powder, 4 parts of spice powder, 5 parts of Chinese prickly ash, 10 parts of soy sauce, and 2 parts of cornstarch , 2 parts of salt, 3 parts of monosodium glutamate.

[0045] Among them, vegetable oil is prepared from soybean oil, olive oil, and peanut oil in a weight ratio of 3:1:2; soy sauce is brewed soy sauce, and its amino acid nitrogen content is 0.60g / mL; oil-absorbing corn starch is B730 modified corn starch , the number of mesh is 900 mesh.

[0046] The preparation method of above-mentioned hot and sour powder sauce material, see figure 1 , including the following steps:

[0047] ①. Pour vegetable oil into the pot, heat to 130°C, lubricate the pot wall with vegetable oil, then slide the watercress into the vegetable oil along the pot wall, stir fry for 3 minutes, and cool down;

[0048] ② W...

Embodiment 5

[0061] Embodiments 5-6 are all based on the method of Embodiment 1, and the vegetable oil is adjusted. Wherein, the vegetable oil of embodiment 5 is that soybean oil and olive oil are formulated by the weight ratio of 1:1; The vegetable oil of embodiment 6 is that soybean oil, olive oil and sesame oil are formulated by the weight ratio of 3:1:2 .

[0062] 1.4. Examples 7-10

Embodiment 7

[0063] Embodiment 7-10 is all on the method basis of embodiment 1, adjusts soy sauce. Wherein, the amino acid nitrogen content of soy sauce in Example 7 is 0.55 g / mL; the amino acid nitrogen content of soy sauce in Example 8 is 0.65 g / mL; the amino acid nitrogen content of soy sauce in Example 9 is 0.70 g / mL; The soy sauce in Example 10 is formulated soy sauce, and its amino acid nitrogen content is 0.40 g / mL.

[0064] 1.5. Examples 11-14

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Abstract

The invention relates to the technical field of food, in particular to a hot and sour rice noodle sauce and a preparation method thereof. The hot and sour rice noodle sauce comprises the following components in parts by weight: 20-28 parts of vegetable oil, 35-40 parts of broad bean fragments, 7-12 parts of minced garlic, 5-8 parts of chili powder, 3-5 parts of spice powder, 4-7 parts of Chinese prickly ash, 10-12 parts of soy sauce, 2-3 parts of oil-absorbing corn starch, 1-5 parts of edible salt and 2-5 parts of monosodium glutamate. The hot and sour rice noodle sauce disclosed by the invention is stable and uniform in components, and can be uniformly adhered to hot and sour rice noodles so as to guarantee the excellent flavor of the hot and sour rice noodles. The hot and sour rice noodle sauce is prepared by stir-frying the components in sequence. The preparation method has the characteristics of simple process, convenient operation and convenient batch production.

Description

technical field [0001] The invention relates to the field of food technology, in particular to a hot and sour powder sauce and a preparation method thereof. Background technique [0002] Food is the main supply source of people's energy, and hot and sour powder is one of them in food, is deeply liked by people. With the development of social economy, people's living standards are improved, and people's requirements for the flavor of food are also getting higher and higher. In order to realize a large number of popularization and application of food, manufacturers usually design the flavor sauce of their unique food, among which the sauce in hot and sour powder is one of the most critical factors affecting the flavor of hot and sour powder, with the strong hemp in Sichuan cuisine. The basic characteristics of hot, spicy, fresh, fragrant and red. [0003] At present, the main components of hot and sour powder sauces on the market include vegetable oil, watercress, chili powd...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60
CPCA23L27/60A23V2002/00A23V2250/18A23V2250/5118
Inventor 龚梓萱
Owner 四川畅享食品有限公司
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