Guilin rice noodle marinating material and preparation method of marinating liquid
Through specific Guilin rice flour brown formulas and processes, brine with high amino acid nitrogen, protein and soluble solids was prepared, which solved the problems of quality uniformity and industrial production, achieved high sensory scores and long shelf life, and improved the market Application value.
Patent Information
- Application Number
- CN202410953558.5
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2024-07-16
- Publication Date
- 2025-01-14
AI Technical Summary
The quality of Guilin rice noodles is difficult to unify. The existing standards cannot effectively reflect the quality characteristics of the brine such as rich aroma, thick texture, salty, sweet and softness, and coordinated taste. It is difficult to achieve industrial production. Quality research mainly relies on sensory scores and lacks scientific and objective Quality evaluation.
Provide a Guilin rice flour stew material including boiling ingredients, spices and base ingredients. Through specific formulas and process preparation methods, a high content of volatile compounds, high amino acid nitrogen and protein, soluble solids and significant viscosity are prepared. Brine, ensures long shelf life and high sensory ratings.
It realizes the unique flavor characteristics of brine, has high sensory scores and long shelf life, which significantly improves the market application value and provides scientific quality evaluation indicators to adapt to industrial production needs.
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Figure CN119302414A_ABST
Abstract
Description
Technical Field
[0001] The present application relates to the technical field of Guilin rice noodles, and in particular to a method for preparing Guilin rice noodle brine and brine. Background Art
[0002] The deliciousness of Guilin rice noodles lies not in the rice noodles themselves, but in the refined brine. The brine, as the "soul" of Guilin rice noodles, gives them a unique flavor. According to legend, when King Qin Ying Zheng led his army to conquer the south, the Qin army doctors boiled Chinese herbal medicine into a decoction. After being improved by generations of rice noodle masters, more than a dozen medicinal ingredients and auxiliary materials were added, and finally developed into Guilin rice noodle brine. At present, most Guilin rice noodles are produced in small family workshops. Each family relies solely on experience guidance, which can easily lead to uneven product quality and is difficult to adapt to modern industrial production. In addition, most of the quality research remains at the level of exploring process optimization based on sensory scores, lacking scientific and objective quality evaluation indicators. The corporate standards for Guilin rice noodle brine products are usually formulated based on GB31644-2018 "National Food Safety Standard Compound Seasoning" and DBS45042-2017 "Food Safety Standard Guilin Rice Noodles". The standard indicators formulated are diverse and difficult to achieve unification, and cannot better reflect the quality characteristics of the brine, such as rich and full aroma, thick and shiny texture, salty and sweet taste, and harmonious characteristic flavor. Summary of the invention
[0003] The present application provides a method for preparing Guilin rice noodle marinade and brine. The brine prepared from the marinade contains rich volatile compounds, has unique flavor characteristics, high sensory scores, long shelf life, and is suitable for long-term storage and transportation. In addition, the amino acid nitrogen content and protein content of the marinade and the brine prepared are significantly higher than those of commercial marinade formulas, and the soluble solid content and viscosity are also significantly higher than those of commercial marinade formulas, further indicating that the marinade and the brine prepared have a wider market application value.
[0004] To this end, the embodiments of the present application at least disclose the following technical solutions:
[0005] In a first aspect, the present application discloses a rice noodle brine for making Guilin rice noodle brine, the brine comprising:
[0006] The cooking material comprises, by weight, 1000 to 3000 parts of pork shanks, 1000 to 3000 parts of cattle bones, 100 to 500 parts of pig skins, and 300 to 800 parts of pig fat;
[0007] Spices, the spices comprising, by weight, 5 to 15 parts of prickly ash, 3 to 10 parts of coriander seeds, 5 to 15 parts of millennium jian, 3 to 10 parts of clove fruit, 10 to 30 parts of ginger, 5 to 15 parts of lemongrass, 5 to 15 parts of longan, 20 to 60 parts of star anise, 5 to 15 parts of clove buds, 5 to 20 parts of cinnamon leaves, 40 to 80 parts of liquorice, 5 to 20 parts of tangerine peel, 5 to 20 parts of Angelica dahurica, 10-30 parts of tsaoko, 20-40 parts of nutmeg, 10-40 parts of tsaoko, 10-40 parts of betel nut shell, 5-20 parts of fragrant amomum, 20-40 parts of cinnamon bark, 20-60 parts of galangal, 2-10 parts of white cardamom, 10-30 parts of betel nut slices, 20-40 parts of fennel, 10-30 parts of monk fruit, 5-15 parts of yellow mulberry peel and 100-300 parts of old ginger; and
[0008] The basic material comprises, by weight, 20 to 60 parts of rapeseed oil, 20 to 60 parts of fermented bean curd, 20 to 60 parts of fermented black beans, 200 to 400 parts of salt, 100 to 300 parts of soy sauce, 50 to 200 parts of chicken essence, 50 to 200 parts of crystal sugar, 40 to 80 parts of Sanhua wine and 20 to 60 parts of monosodium glutamate.
[0009] In a second aspect, the embodiment discloses a method for preparing the Guilin rice noodle brine described in the first aspect, comprising:
[0010] Raw material pretreatment: provide a formula amount of cooking materials, cut the pork shanks, beef bones, pig skin and pig fat therein into uniform blocks and wash them; provide a formula amount of spices, wash the spices and pack them into spice bags using gauze bags;
[0011] Bone broth preparation: put the pig leg bones and cattle bones in the cooking material into a pot containing pure water and cook for 10 minutes, remove the blood foam, add the pig skin and pig fat in the cooking material, cook at 100° C. for 3 to 6 hours, filter the bone residue to obtain the bone broth;
[0012] Add the spice bag and continue to cook: Add the spice bag and continue to cook for 2 to 4 hours, then filter through a 200-mesh filter to obtain the cooking liquid;
[0013] Seasoning: add rapeseed oil in the base material into the pot, add fermented bean curd and fermented black beans in the base material after frying for 1 minute, add salt, soy sauce, chicken essence, rock sugar, Sanhua wine and monosodium glutamate in the base material after stir-frying for 2 minutes, boil to 100° C., add the boiling liquid, continue to boil to 100° C., and obtain the Guilin rice noodle brine. BRIEF DESCRIPTION OF THE DRAWINGS
[0014] Figure 1 The viscosity, soluble solids, protein, and amino acid nitrogen content of the bone broths prepared from different bone broths provided in the examples.
[0015] Figure 2GC-IMS spectra of the marinade formulas LS and LS1 provided in the examples.
[0016] Figure 3 The amino acid nitrogen content of the marinade formulas LS, LS1, LS2 and LS3 provided in the examples.
[0017] Figure 4 The protein content of the marinade formulas LS, LS1, LS2 and LS3 provided in the examples.
[0018] Figure 5 Sensory scores of marinade formulas LS, LS1, LS2 and LS3 provided in the examples.
[0019] Figure 6 The soluble solids content of the marinade formulas LS, LS1, LS2 and LS3 provided in the examples.
[0020] Figure 7 The salinity of the marinade formulas LS, LS1, LS2 and LS3 provided in the examples.
[0021] Figure 8 The viscosities of the marinade formulas LS, LS1, LS2 and LS3 provided in the examples. DETAILED DESCRIPTION
[0022] In order to make the purpose, technical scheme and advantages of the present application clearer, the present application is further described in detail below in conjunction with the examples. It should be understood that the specific embodiments described herein are only used to explain the present application and are not intended to limit the present application. The reagents not described separately in detail in the present application are all conventional reagents and can be obtained from commercial channels; the methods not described in detail are all conventional experimental methods and can be obtained from the prior art.
[0023] Rice noodle stew
[0024] The embodiment of the present application discloses a rice noodle marinade for making Guilin rice noodle marinade. The marinade comprises a cooking material, spices and a base material. The cooking material comprises 1000 to 3000 parts of pig leg bones, 1000 to 3000 parts of cattle bones, 100 to 500 parts of pig skin and 300 to 800 parts of pig fat by weight. The spices include, by weight, 5-15 parts of Sichuan pepper, 3-10 parts of coriander seeds, 5-15 parts of millennium garlic, 3-10 parts of clove fruit, 10-30 parts of ginger, 5-15 parts of lemongrass, 5-15 parts of longan, 20-60 parts of star anise, 5-15 parts of clove buds, 5-20 parts of cinnamon leaves, 40-80 parts of liquorice, 5-20 parts of tangerine peel, 5-20 parts of angelica dahurica, 10-30 parts of grass knives, 20-40 parts of nutmeg, 10-40 parts of tsaoko, 10-40 parts of betel nut shells, 5-20 parts of amomum villosum, 20-40 parts of cassia bark, 20-60 parts of galangal, 2-10 parts of white cardamom, 10-30 parts of betel nut slices, 20-40 parts of fennel, 10-30 parts of monk fruit, 5-15 parts of yellow yam peel and 100-300 parts of old ginger. The basic material comprises, by weight, 20 to 60 parts of rapeseed oil, 20 to 60 parts of fermented bean curd, 20 to 60 parts of fermented black beans, 200 to 400 parts of salt, 100 to 300 parts of soy sauce, 50 to 200 parts of chicken essence, 50 to 200 parts of crystal sugar, 40 to 80 parts of Sanhua wine and 20 to 60 parts of monosodium glutamate.
[0025] In some embodiments, the cooking material comprises, by weight, 2000-3000 parts of pork shanks, 2000-3000 parts of beef bones, 200-400 parts of pig skin, and 400-600 parts of pork fat.
[0026] In some embodiments, the cooking material comprises, by weight, 2500 parts of pork shanks, 2500 parts of beef bones, 300 parts of pig skins and 500 parts of pork suet.
[0027] In some embodiments, the spices include 8-12 parts of prickly ash, 7-9 parts of coriander seeds, 8-12 parts of millennium jian, 7-9 parts of clove fruit, 15-25 parts of ginger, 8-12 parts of lemongrass, 8-12 parts of longan, 30-50 parts of star anise, 7-9 parts of clove buds, 13-16 parts of cinnamon leaves, 50-70 parts of liquorice, 14-16 parts of tangerine peel, 14-1 8 parts of Angelica dahurica, 15-25 parts of Artemisia selengensis, 25-35 parts of nutmeg, 15-25 parts of Amomum villosum, 15-25 parts of Areca nut shell, 14-16 parts of Amomum villosum, 25-35 parts of cinnamon bark, 35-45 parts of Kaempferia galanga, 4-6 parts of white cardamom, 15-25 parts of Areca nut slices, 30-35 parts of fennel, 15-25 parts of Monk Fruit, 8-12 parts of Phellodendron chinense and 150-250 parts of old ginger.
[0028] In some embodiments, the spices include, by weight, 10 parts of prickly ash, 8 parts of coriander seeds, 10 parts of millennium sword, 8 parts of clove fruit, 20 parts of ginger, 10 parts of lemongrass, 10 parts of longan, 48 parts of star anise, 8 parts of clove buds, 15 parts of cinnamon leaves, 60 parts of licorice, 15 parts of tangerine peel, 15 parts of angelica dahurica, 20 parts of grass knives, 30 parts of nutmeg, 20 parts of tsaoko, 20 parts of betel nut shells, 15 parts of fragrant amomum, 30 parts of cassia bark, 40 parts of galangal, 5 parts of white cardamom, 20 parts of betel nut slices, 32 parts of fennel, 20 parts of monk fruit, 10 parts of yellow mulberry peel and 200 parts of old ginger.
[0029] In some embodiments, the base material comprises, by weight, 35-45 parts of rapeseed oil, 35-45 parts of fermented bean curd, 35-45 parts of fermented black beans, 240-260 parts of salt, 140-160 parts of soy sauce, 100-150 parts of chicken essence, 100-150 parts of crystal sugar, 50-70 parts of Sanhua wine and 30-50 parts of monosodium glutamate.
[0030] In some embodiments, the base material comprises, by weight, 40 parts of rapeseed oil, 40 parts of fermented bean curd, 40 parts of fermented black beans, 250 parts of salt, 150 parts of soy sauce, 120 parts of chicken essence, 120 parts of crystal sugar, 60 parts of Sanhua wine and 40 parts of monosodium glutamate.
[0031] In this application, the term "part" refers only to parts by weight, which is any weight as one part, and is used to define the ratio of each component, such as the ratio of each component in the cooking material, spices and base material. Parts by weight can refer to 1mg, 10mg, 100mg, 1g, 10g, 100g, 1kg or other arbitrary weights.
[0032] Preparation of Guilin rice noodle brine
[0033] The preparation method of Guilin rice noodle brine comprises:
[0034] (1) Raw material pretreatment
[0035] According to the component distribution ratio in the cooking material, weigh 250g of pork shank, 250g of beef bone, 30g of pig skin, and 50g of pig fat, cut into uniform blocks and wash them; weigh 1g of Zanthoxylum bungeanum, 0.8g of coriander seeds, 1g of Millennium Jian, 0.8g of clove fruit, 2g of ginger, 1g of lemongrass, 1g of Piper longum, 4.8g of star anise, 0.8g of clove buds, 1.5g of cinnamon leaves, 6g of licorice, 1.5g of tangerine peel, 1.5g of Angelica dahurica, 2g of Tsaoko, 3g of nutmeg, 2g of Tsaoko, 2g of betel nut shell, 1.5g of Amomum villosum, 3g of cinnamon bark, 4g of galangal, 0.5g of white cardamom, 2g of betel nut slices, 3.2g of fennel, 2g of monk fruit, 1g of Phellodendron chinense and 20g of old ginger, and wash them and wrap them into a spice bag in a gauze bag.
[0036] (2) Bone broth
[0037] Put 250g of pork shanks and 250g of beef bones processed by (1) into a pot, add 4kg of pure water, boil for 10min, and remove the blood foam; add 30g of pig skin and 50g of pig fat processed by (1), boil at 100℃ for 3-6h, filter the bone residue to obtain bone soup.
[0038] (3) Add the spice bag and continue to cook
[0039] Add the spice bag and continue to boil for 2 to 4 hours, then filter through a 200-mesh filter to obtain the boiled liquid.
[0040] (4) Seasoning
[0041] Take another wok and add 40g rapeseed oil. Heat for 1 minute. When the oil is hot, add 40g fermented bean curd and 40g black beans. Stir-fry on low heat for 2 minutes. Add 250g salt, 150g soy sauce, 120g chicken essence, 120g rock sugar, 60g Sanhua wine, and 40g MSG. Bring to a boil over low heat. Pour into 2kg of cooking liquid, bring to a boil and mix well.
[0042] (5) Filling and sterilization
[0043] The Guilin rice noodle brine prepared in the above steps is divided into packaging bags and immediately sealed, and the sealing is ensured to be hygienic during the process, and sterilized at 121° C. for 15 minutes. After the above steps, the finished product of Guilin rice noodle brine can be obtained.
[0044] Experiment on Optimization of Bone Broth Preparation Process
[0045] Set up group Z, group N and group Z+N. Among them, group Z uses only 500g pork shank, 30g pig skin and 50g pork lard according to the step (2) of boiling bone broth. Group N uses only 500g beef bone, 30g pig skin and 50g pork lard according to the step (2) of boiling bone broth. Among them, group Z+N (2) uses 250g pork shank, 250g beef bone, 30g pig skin and 50g pork lard in the step of boiling bone broth. Boil them separately, and the boiling time is set to 1, 2, 3, 4, 5 and 6h, and measure the viscosity, soluble solids, protein and amino acid nitrogen content of bone broth under different boiling process parameters.
[0046] like Figure 1As shown in the figure, as the cooking time increases, the soluble solid content in the bone soup increases. After cooking, the soluble solid content of the mixed group of pig bones and cow bones is higher than that of the other two groups, reaching 5.5% at 6 hours. During the cooking process of different animal bones, the viscosity of the bone soup showed a slow upward trend. After cooking for 5 hours, the viscosity of the mixed group of pig bones and cow bones was similar to that of the pig bone group. The reason may be that the purchased pig bones contain more meat than cow bones, and the fat content of pig bone soup is significantly higher than that of cow bone soup. The bone soup needs to be boiled with a spice bag and then mixed with a variety of seasonings to obtain the finished brine, so the soluble solids and viscosity are lower than those of Guilin rice noodle brine.
[0047] During the cooking process, the protein content of the three bone soups first increased, then gradually leveled off after 5 hours. It was found through sensory perception that the bone soup had a slight bitter taste after 5 hours of cooking, so 5 hours was selected as the best cooking time for bone soup. The amino acid nitrogen content has a great influence on the umami taste of brine. During the cooking process, the amino acid nitrogen content of the three bone soups showed an upward trend, and the amino acid nitrogen content of the mixed group of pork bones and beef bones was higher than that of the other two groups. Based on the results of soluble solids and viscosity, the 1:1 group of pork bones and beef bones (Z+N) was selected for subsequent experiments.
[0048] Preparation of different Guilin rice noodle brine
[0049] 1. Commercially available brine formula LS1
[0050] Boil one spice bag with 70 catties of water:
[0051] (1) Wash 4000g of pig skull and 4000g of beef bones separately, put them into boiling water and cook them over high heat for 10 minutes. Remove them and put them into a stainless steel bucket. Add about 70kg of water, bring to a boil over high heat, then simmer over low heat for 5 hours. Remove them and keep the soup.
[0052] (2) Spice bag formula: 14g Sichuan pepper, 10g coriander seeds, 10g millennium jian, 10g mother clove, 25g galangal, 9g lemongrass, 7g longan, 40g star anise, 8g cloves, 5g bay leaves, 60g liquorice, 18g tangerine peel, 17g angelica, 25g tsaoko, 20g nutmeg, 16g tsaoko, 22g betel nut shell, 20g amomum villosum, 24g cinnamon, 48g galangal, 5g white cardamom, 22g betel nut slices, 50g fennel, and 20g old ginger.
[0053] (3) Crush the tsaoko, xiangguo, yuguo and other spices. Heat a little oil in a wok, stir-fry the spice bag, 400g of shallots, 1000g of old ginger, and 50g of dried chili peppers (slightly spicy) over low heat for about 10-15 minutes, wrap the stir-fried spices, licorice, and 500g of yellow yao black beans in gauze to make a spice bag, and put it into the previously boiled soup and simmer over low heat for about 3 hours.
[0054] (4) Add a little oil to a wok, heat it to about 50% hot, then add a few pieces of fermented bean curd (about 500g). Stir-fry over low heat for 2 minutes, then add appropriate amounts of salt (2500g), MSG (250g), chicken stock (500g), rock sugar (500g), and soy sauce (2000g) (300ml each of light and dark soy sauce). Bring to a boil over low heat. Once cooked, pour directly into a soup pot with spices, mix well, and serve.
[0055] 2. Commercially available brine LS2 formula
[0056] The raw material formula is calculated by weight: 200-300 parts of fennel, 200-300 parts of wolfberry, 150-250 parts of red dates, 100-200 parts of star anise, 150-250 parts of pepper, 150-250 parts of cinnamon bark, 150-250 parts of bay leaf, 50-150 parts of tangerine peel, 400-600 parts of ginger, 100-200 parts of mountain pepper, 200-300 parts of codonopsis pilosula, 200-300 parts of raw rehmannia, 150-250 parts of momordica grosvenori, 150-250 parts of liquorice, 100-200 parts of betel nut shell, 50-250 parts of white wine, 5000-7000 parts of salt, 4000-6000 parts of fresh beef, 200-300 parts of golden cherry fruit, 150-250 parts of amomum villosum, 150-250 parts of sweet tea and 100-200 parts of clove.
[0057] 3. Commercially available brine LS3 formula
[0058] 1) Boil pig skull and cow bone in water for 4-5 hours, and keep the soup for later use; 2) Stir-fry 20-30g of Amomum villosum, 20-30g of Licorice, 10-20g of Lemongrass, 10-20g of Amomum villosum, 20-30g of Cuminum officinale, 5-10g of Clove, 10-15g of Bay Leaf, 10-15g of Sichuan Peppercorn, 5-10g of Tangerine Peel, 350-400g of Fermented Black Beans and 50-80g of Dried Chili Peel in vegetable oil for 1 hour. After 5 to 20 minutes, make a spice bag; 3) stir-fry 100 to 200 grams of fermented bean curd with vegetable oil, then add 100 to 120 grams of salt, 30 to 50 grams of monosodium glutamate, 50 to 80 grams of chicken essence, 200 to 300 grams of rock sugar and 1000 to 1200 grams of soy sauce, boil over low heat to obtain seasoning liquid; 4) place the spice bag in the soup and cook over low heat for 2 to 3 hours, then add the seasoning liquid, mix well, and it is ready.
[0059] The above brine formulations LS, LS1, LS2 and LS3 were compared in terms of GC-IMS analysis, sensory evaluation, shelf life comparison, amino acid nitrogen content, protein content, soluble solids content, salinity and viscosity.
[0060] like Figure 2As shown in the figure, the volatile compounds in LS brine are significantly more than those in LS1, among which there are four main volatile compounds that are unique to LS, namely α-terpineol, 2-methylbutyric acid hexyl ester, phenylethyl acetate, and methyl decanoate. Compared with the content of volatile components of the two, the volatile components with a content greater than that of LS1 include benzaldehyde, limonene, α-terpineol, 3-octanone, 3-methoxycinnamic acid, and lauryl acetate. These volatile components give Guilin rice noodle brine a special flavor. And through the GC-IMS and GC-MS identification results of the volatile components of Guilin rice noodle brine in existing literature, it can be seen that benzaldehyde, limonene, α-terpineol and lauryl acetate are the main common volatile components in Guilin rice noodle brine. The higher the content, the more characteristic the flavor of Guilin rice noodle brine.
[0061] like Figure 3 As shown in Figure 2, the amino acid nitrogen content of LS brine is the highest. Figure 4 As shown in Figure 2, LS brine has the highest protein content. Figure 5 As shown in Figure 2, LS brine had the highest sensory score. Figure 6 As shown in Figure 2, LS brine has the highest soluble solids content. Figure 7 As shown in Figure 2, LS brine has the lowest salinity. Figure 8 As shown, LS brine has the highest viscosity.
[0062] GC-IMS Analysis of Guilin Rice Noodle Brine
[0063] Thaw the brine sample at room temperature and shake it evenly. Weigh 2.000±0.001g of brine sample into a 20mL headspace injection bottle, heat it to 60℃ at an oscillation rate of 500r / min, incubate it for 10min, inject it into the headspace, the injection needle temperature is 65℃, the injection volume is 1mL, no splitting, and the cleaning time is 5min. After one sample is tested, the test procedure for the next sample will be automatically entered. The chromatographic column model is FS-SE-54-CB-1; the carrier gas is N2 (purity ≥99.999%).
[0064] Sensory evaluation of Guilin rice noodle brine
[0065] The sensory evaluation team was composed of 10 professionally trained students majoring in food. 10 mL of brine was placed in a special transparent glass bottle, and its color, smell and shape were evaluated by sensory evaluation; referring to the method of eating Guilin rice noodles, 12 mL of brine was added to 100 g of fresh wet round noodles after hot soup, and the taste was evaluated by sensory evaluation. Each sensory evaluator scored the flavor quality of the sample, with a full score of 100 points. The higher the score, the more appropriate the single factor addition amount under this indicator. The scoring result was the average score of the 10 evaluators. The specific scoring criteria are the same as Table 1.
[0066] Table 1 Sensory evaluation indexes of Guilin rice noodle brine
[0067]
[0068] Determination of soluble solids content
[0069] Refer to GB / T12143-2008 "General Analytical Methods for Beverages" and make some modifications. After centrifuging each brine at 8000r / min for 15min, the supernatant was taken and its soluble solid content was determined by refractometer, and the refractometer was calibrated with pure water as blank sample.
[0070] Determination of Viscosity of Guilin Rice Noodle Brine
[0071] The viscosity of the samples was measured using a rapid viscosity analyzer (RVA) at 28°C and 160 r / min for 10 s.
[0072] Determination of salinity (in terms of NaCl) of Guilin rice noodle brine
[0073] Based on GB / T5009.30-2003 "Analysis method for hygienic standard of soy sauce".
[0074] Determination of protein content in Guilin rice noodle brine
[0075] Based on GB5009.5-2016 "National Food Safety Standard Determination of Protein in Food".
[0076] Determination of Amino Acid Nitrogen Content in Guilin Rice Noodle Brine
[0077] According to GB5009.235-2016 "National Food Safety Standard Determination of Amino Acid Nitrogen in Food", the colorimetric method is used for determination.
[0078] The above is only a preferred specific implementation of the present application, but the protection scope of the present application is not limited thereto. Any changes or substitutions that can be easily conceived by any technician familiar with the technical field within the technical scope disclosed in the present application should be covered within the protection scope of the present application.
Claims
1. A rice noodle marinade for making Guilin rice noodle marinade, the marinade comprising: The cooking material comprises, by weight, 1000 to 3000 parts of pork shanks, 1000 to 3000 parts of cattle bones, 100 to 500 parts of pig skins, and 300 to 800 parts of pig fat; Spices, the spices comprising, by weight, 5 to 15 parts of prickly ash, 3 to 10 parts of coriander seeds, 5 to 15 parts of millennium jian, 3 to 10 parts of clove fruit, 10 to 30 parts of ginger, 5 to 15 parts of lemongrass, 5 to 15 parts of longan, 20 to 60 parts of star anise, 5 to 15 parts of clove buds, 5 to 20 parts of cinnamon leaves, 40 to 80 parts of liquorice, 5 to 20 parts of tangerine peel, 5 to 20 parts of Angelica dahurica, 10-30 parts of tsaoko, 20-40 parts of nutmeg, 10-40 parts of tsaoko, 10-40 parts of betel nut shell, 5-20 parts of fragrant amomum, 20-40 parts of cinnamon bark, 20-60 parts of galangal, 2-10 parts of white cardamom, 10-30 parts of betel nut slices, 20-40 parts of fennel, 10-30 parts of monk fruit, 5-15 parts of yellow mulberry peel and 100-300 parts of old ginger; and The basic material comprises, by weight, 20 to 60 parts of rapeseed oil, 20 to 60 parts of fermented bean curd, 20 to 60 parts of fermented black beans, 200 to 400 parts of salt, 100 to 300 parts of soy sauce, 50 to 200 parts of chicken essence, 50 to 200 parts of crystal sugar, 40 to 80 parts of Sanhua wine and 20 to 60 parts of monosodium glutamate.
2. The rice noodle stew according to claim 1, wherein the stew comprises, by weight, 2000-3000 parts of pork shanks, 2000-3000 parts of beef bones, 2000-400 parts of pig skin, and 400-600 parts of pork fat.
3. The rice noodle stew according to claim 2, wherein the cooking material comprises, by weight, 2500 parts of pork shanks, 2500 parts of beef bones, 300 parts of pig skins and 500 parts of pork fat.
4. The rice noodle marinade according to claim 1, wherein the spices, by weight, comprise 8 to 12 parts of prickly ash, 7 to 9 parts of coriander seeds, 8 to 12 parts of millennium jian, 7 to 9 parts of clove fruit, 15 to 25 parts of ginger, 8 to 12 parts of lemongrass, 8 to 12 parts of longan, 30 to 50 parts of star anise, 7 to 9 parts of clove buds, 13 to 16 parts of cinnamon leaves, 50 to 70 parts of liquorice, and 14 to 16 parts of tangerine peel , 14-18 parts of Angelica dahurica, 15-25 parts of Artemisia selengensis, 25-35 parts of nutmeg, 15-25 parts of Amomum villosum, 15-25 parts of Betel nut shell, 14-16 parts of Amomum villosum, 25-35 parts of cinnamon bark, 35-45 parts of Kaempferia galanga, 4-6 parts of white cardamom, 15-25 parts of Betel nut slices, 30-35 parts of fennel, 15-25 parts of Monk Fruit, 8-12 parts of Phellodendron chinense and 150-250 parts of old ginger.
5. The rice noodle marinade according to claim 4, wherein the spices comprise, by weight, 10 parts of Sichuan pepper, 8 parts of coriander seeds, 10 parts of millennium sword, 8 parts of clove fruit, 20 parts of ginger, 10 parts of lemongrass, 10 parts of longan, 48 parts of star anise, 8 parts of clove buds, 15 parts of cinnamon leaves, 60 parts of licorice, 15 parts of tangerine peel, 15 parts of angelica dahurica, 20 parts of grass wormwood, 30 parts of nutmeg, 20 parts of tsaoko, 20 parts of betel nut shells, 15 parts of fragrant amomum, 30 parts of cassia bark, 40 parts of galangal, 5 parts of white cardamom, 20 parts of betel nut slices, 32 parts of fennel, 20 parts of monk fruit, 10 parts of yellow mulberry peel and 200 parts of old ginger.
6. The rice noodle marinade according to claim 1, wherein the basic material comprises, by weight, 35-45 parts of rapeseed oil, 35-45 parts of fermented bean curd, 35-45 parts of fermented black beans, 240-260 parts of salt, 140-160 parts of soy sauce, 100-150 parts of chicken essence, 100-150 parts of crystal sugar, 50-70 parts of Sanhua wine and 30-50 parts of monosodium glutamate.
7. The rice noodle marinade according to claim 6, wherein the basic material comprises, by weight, 40 parts of rapeseed oil, 40 parts of fermented bean curd, 40 parts of fermented black beans, 250 parts of salt, 150 parts of soy sauce, 120 parts of chicken essence, 120 parts of crystal sugar, 60 parts of Sanhua wine and 40 parts of monosodium glutamate.
8. The method for preparing the Guilin rice noodle brine according to any one of claims 1 to 7, comprising: Raw material pretreatment: Provide a prescribed amount of cooking material, cut the pork shanks, beef bones, pig skin and pig fat into uniform blocks and wash them; Providing a formula amount of spices, and then washing the spices and packing them into a spice bag using a gauze bag; Bone broth preparation: put the pig leg bones and cattle bones in the cooking material into a pot containing pure water and cook for 10 minutes, remove the blood foam, add the pig skin and pig fat in the cooking material, cook at 100° C. for 3 to 6 hours, filter the bone residue to obtain the bone broth; Add the spice bag and continue to cook: Add the spice bag and continue to cook for 2 to 4 hours, then filter through a 200-mesh filter to obtain the cooking liquid; Seasoning: add rapeseed oil in the base material into the pot, add fermented bean curd and fermented black beans in the base material after frying for 1 minute, add salt, soy sauce, chicken essence, rock sugar, Sanhua wine and monosodium glutamate in the base material after stir-frying for 2 minutes, boil to 100° C., add the boiling liquid, continue to boil to 100° C., and obtain the Guilin rice noodle brine.