Seasoning for Chongqing noodles as well as preparation method and equipment of seasoning

Abstract

The invention relates to the technical field of food processing, and particularly discloses a seasoning for Chongqing noodles as well as a preparation method and equipment of the seasoning. Comprising 20-40 parts of soybean oil, 5-20 parts of rapeseed oil, 5-10 parts of chili powder, 1-3 parts of garlic, 0.5-1 part of ginger, 1-3 parts of Chinese prickly ash, 1-2 parts of spices, 0.5-2 parts of white sesame seeds, 4-6 parts of salt, 6-8 parts of monosodium glutamate, 4-6 parts of Yibin sprouts, 2-4 parts of brassica napobrassica, 6-8 parts of soy sauce, 1-2 parts of white granulated sugar, 5-10 parts of water and 2-6 parts of flavoring substances. The prepared small noodle seasoning is rich in taste level, the authentic flavor of small noodles can be better restored, a single seasoning bag design is adopted, packaging materials are saved, environmental pollution is reduced, the use experience of consumers is improved, meanwhile, the preparation method is simple and clear, and industrial production and popularization are easy.

Description

Technical Field

[0001] The present invention relates to the technical field of food processing, and particularly to a seasoning for Chongqing noodles, a production method thereof, and equipment therefor. Background Art

[0002] In the existing food seasoning processing industry, there are already various technical methods for the production of noodles seasoning. Currently, the production of noodles seasoning usually adopts the traditional frying process, in which a variety of spices and ingredients are mixed and fried once or multiple times to achieve the purpose of seasoning. These seasonings usually contain common ingredients such as soybean oil, rapeseed oil, chili powder, and Chinese prickly ash, and some spices are added to enhance the taste. During the frying process, factors such as temperature control, the order and time of ingredient addition will affect the taste and flavor of the final product.

[0003] However, most of the existing noodles seasonings adopt the method of one-time frying. The one-time frying process cannot accurately control the frying conditions of different raw materials, resulting in uneven mixing of dry fragrance and sauce fragrance components, low flavor reduction degree, and the multi-packet design requires additional packaging materials, which not only increases production costs, but also causes waste of resources and inconvenience in use, contrary to the concept of environmental protection. Summary of the Invention

[0004] The purpose of the present invention is to provide a seasoning for Chongqing noodles, a production method thereof, and equipment therefor, aiming to solve the technical problems in the prior art that most of the existing noodles seasonings adopt the method of one-time frying, the one-time frying process cannot accurately control the frying conditions of different raw materials, resulting in uneven mixing of dry fragrance and sauce fragrance components, low flavor reduction degree, and the multi-packet design requires additional packaging materials, which not only increases production costs, but also causes waste of resources and inconvenience in use, contrary to the concept of environmental protection.

[0005] To achieve the above purpose, a seasoning for Chongqing noodles adopted by the present invention is made from the following raw materials in parts by weight: 20 - 40 parts of soybean oil, 5 - 20 parts of rapeseed oil, 5 - 10 parts of chili powder, 1 - 3 parts of garlic, 0.5 - 1 part of ginger, 1 - 3 parts of Chinese prickly ash, 1 - 2 parts of spices, 0.5 - 2 parts of white sesame seeds, 4 - 6 parts of salt, 6 - 8 parts of monosodium glutamate, 4 - 6 parts of Yibin sprouts, 2 - 4 parts of turnips, 6 - 8 parts of soy sauce, 1 - 2 parts of granulated sugar, 5 - 10 parts of water, and 2 - 6 parts of flavoring substances.

[0006] The present invention also provides a production method for the seasoning for Chongqing noodles, which is applied to the above-mentioned seasoning for Chongqing noodles and includes the following steps:

[0007] Step S1: Prepare soybean oil, rapeseed oil, chili powder, garlic, ginger, Chinese prickly ash, spices, white sesame seeds, salt, monosodium glutamate, Yibin sprouts, turnips, soy sauce, granulated sugar, water, and flavoring substances according to the weight numbers.

[0008] Step S2: Heat the first batch of rapeseed oil to a specified temperature, then add the first batch of soybean oil and heat it to the specified temperature. Deep-fry the white sesame seeds until the skin turns golden yellow, add chili powder and heat it to the specified temperature. Then add Chinese prickly ash, spices and a specified amount of flavoring substances, and stir-fry to make the oil material.

[0009] Step S3: Heat the second batch of rapeseed oil to a specified temperature, then add the second batch of soybean oil and heat it to the specified temperature. Add garlic grains and ginger grains, stir-fry until a special aroma is released. Then add Yibin sprouts and turnips, stir-fry until the aroma is overflowing and heat it to the specified temperature. Add soaked peppers and heat it to the specified temperature. Then add salt, granulated sugar, monosodium glutamate, soy sauce, the remaining flavoring substances and water and heat it to the specified temperature, and stir-fry to make the sauce.

[0010] Step S4: Mix the fried oil material and the fried sauce evenly, and then fill the evenly mixed seasoning to form the final seasoning product for small noodles.

[0011] Among them, in step S1, the spices are composed of 3-6 parts of fennel, 1-4 parts of bay leaves, 1-4 parts of star anise, 2-4 parts of cinnamon, and 0.5-3 parts of white pepper.

[0012] Among them, in step S1, the flavoring substances include 4-6 parts of burnt flavor essence, 90-110 parts of meat flavor essence, 40-60 parts of chicken flavor essence, 0.5-2 parts of scallion oil essence, 1-4 parts of capsicum oleoresin, 1-4 parts of 5'-inosinic acid disodium, 30-40 parts of yeast extract, 40-50 parts of acid hydrolyzed vegetable protein powder, and 4-6 parts of paprika red.

[0013] Among them, in step S2, the heating temperature of the first batch of rapeseed oil is 205°C, the heating temperature of the first batch of soybean oil is 180°C, and the heating temperature after adding white sesame seeds and chili powder is 140°C.

[0014] Among them, in step S3, the heating temperature of the second batch of rapeseed oil is 205°C, the heating temperature of the second batch of soybean oil is 160°C, the heating temperature after adding garlic grains and ginger grains and stir-frying until a special aroma is released, then adding Yibin sprouts and turnips is 105°C, the heating temperature after adding soaked peppers is 108°C, and the heating temperature after adding salt, granulated sugar, monosodium glutamate, soy sauce, the remaining flavoring substances and water is 102°C.

[0015] Among them, the Chongqing small noodle seasoning production equipment includes an L-shaped frame and a wok body. A protective box is arranged above the L-shaped frame. One end of the protective box is provided with a rotary telescopic rod. The output end of the rotary telescopic rod is provided with a rack plate, and the rack plate penetrates through the protective box. One end of the L-shaped frame is rotatably arranged with a lifting telescopic rod through a bearing. The output end of the lifting telescopic rod is provided with a fixed shaft. A plurality of stirring blocks are arranged on the outer side of the fixed shaft, and the outer sides of the stirring blocks have inclined surfaces. The L-shaped frame is fixedly connected to the wok body and is located outside the wok body, and a plurality of the stirring blocks extend to the inner wall of the wok body.

[0016] A kind of Chongqing small noodle seasoning, its production method and equipment of the present invention include 20-40 parts of soybean oil, 5-20 parts of rapeseed oil, 5-10 parts of chili powder, 1-3 parts of garlic, 0.5-1 part of ginger, 1-3 parts of Chinese prickly ash, 1-2 parts of spices, 0.5-2 parts of white sesame seeds, 4-6 parts of salt, 6-8 parts of monosodium glutamate, 4-6 parts of Yibin sprouts, 2-4 parts of turnips, 6-8 parts of soy sauce, 1-2 parts of granulated sugar, 5-10 parts of water and 2-6 parts of flavoring substances. Through scientific proportioning and reasonable frying process, the produced small noodle seasoning has rich taste levels, can better restore the authentic flavor of small noodles, and adopts a single spice packet design, which not only saves packaging materials, reduces environmental pollution, but also improves the use experience of consumers. At the same time, the production method is simple and clear, easy to industrialize and promote, thus effectively solving the technical problems that most of the existing small noodle seasonings are fried in one time, the one-time frying process cannot accurately control the frying conditions of different raw materials, resulting in uneven mixing of dry fragrance and sauce fragrance components, low flavor restoration degree, and the multi-spice packet design requires additional packaging materials, which not only increases production costs, but also causes waste of resources and inconvenience in use, contrary to the environmental protection concept. Brief Description of the Drawings

[0017] In order to more clearly illustrate the technical solutions in the embodiments of the present invention or the prior art, the following will briefly introduce the drawings required to be used in the description of the embodiments or the prior art. Obviously, the following drawings are only some embodiments of the present invention. For those of ordinary skill in the art, other drawings can be obtained based on these drawings without creative efforts.

[0018] Figure 1 It is a flowchart of the steps in a kind of Chongqing small noodle seasoning, its production method and equipment of the present invention.

[0019] Figure 2 It is a three-dimensional stereogram of the Chongqing small noodle seasoning production equipment in a kind of Chongqing small noodle seasoning, its production method and equipment of the present invention.

[0020] Figure 3It is the front view of the equipment for making Chongqing small noodle seasoning in a kind of Chongqing small noodle seasoning, its manufacturing method and equipment of the present invention.

[0021] Figure 4 It is of the present invention Figure 3 The cross-sectional view at A-A in it.

[0022] Figure 5 It is of the present invention Figure 3 The cross-sectional view at B-B in it.

[0023] Figure 6 It is the schematic structural view of the stirring block of the equipment for making Chongqing small noodle seasoning in a kind of Chongqing small noodle seasoning, its manufacturing method and equipment of the present invention.

[0024] 1-L-shaped frame, 2-wok body, 3-protective box, 4-rotating telescopic rod, 5-rack plate, 6-lifting telescopic rod, 7-gear, 8-fixed shaft, 9-stirring block, 10-inclined plane. Detailed implementation manners

[0025] The embodiments of the present invention will be described in detail below. Examples of the embodiments are shown in the drawings, wherein the same or similar reference numerals denote the same or similar elements or elements having the same or similar functions throughout. The embodiments described below by referring to the drawings are exemplary and are intended to explain the present invention, and should not be construed as limiting the present invention.

[0026] Please refer to Figures 1 to 6 , the present invention provides a kind of Chongqing small noodle seasoning, which is made from the following raw materials in parts by weight: 20-40 parts of soybean oil, 5-20 parts of rapeseed oil, 5-10 parts of chili powder, 1-3 parts of garlic, 0.5-1 part of ginger, 1-3 parts of Chinese prickly ash, 1-2 parts of spice, 0.5-2 parts of white sesame seeds, 4-6 parts of salt, 6-8 parts of monosodium glutamate, 4-6 parts of Yibin germinated mustard, 2-4 parts of turnip, 6-8 parts of soy sauce, 1-2 parts of white granulated sugar, 5-10 parts of water and 2-6 parts of flavoring substance.

[0027] The present invention also provides a method for making Chongqing small noodle seasoning, which is applied to the above-mentioned Chongqing small noodle seasoning, and includes the following steps:

[0028] Step S1: Prepare soybean oil, rapeseed oil, chili powder, garlic, ginger, Chinese prickly ash, spice, white sesame seeds, salt, monosodium glutamate, Yibin germinated mustard, turnip, soy sauce, white granulated sugar, water and flavoring substance according to the weight numbers;

[0029] Step S2: Heat the first batch of rapeseed oil to a specified temperature, then add the first batch of soybean oil and heat it to the specified temperature, fry the white sesame seeds until the skin is golden yellow, add the chili powder and heat it to the specified temperature, then add Chinese prickly ash, spice and the specified number of parts of flavoring substance, and stir-fry to make oil material;

[0030] Step S3: Heat the second batch of rapeseed oil to a specified temperature, then add the second batch of soybean oil and heat it to the specified temperature. Add garlic grains and ginger grains, stir-fry until a unique fragrance is released, then add Yibin sprouts and turnips, stir-fry until the fragrance is overflowing and heat to the specified temperature. Add soaked peppers and heat to the specified temperature, then add salt, granulated sugar, monosodium glutamate, soy sauce, the remaining flavoring substances and water and heat to the specified temperature to stir-fry into a sauce.

[0031] Step S4: Mix the stir-fried oil materials and the stir-fried sauce evenly, and then fill the evenly mixed seasonings to form the final seasoning product for small noodles.

[0032] Further, in Step S1, the spice is composed of 3 - 6 parts of fennel, 1 - 4 parts of bay leaves, 1 - 4 parts of star anise, 2 - 4 parts of cinnamon, and 0.5 - 3 parts of white pepper.

[0033] Further, in Step S1, the flavoring substances include 4 - 6 parts of roasted flavor essence, 90 - 110 parts of meat flavor essence, 40 - 60 parts of chicken flavor essence, 0.5 - 2 parts of scallion oil essence, 1 - 4 parts of oleoresin capsici, 1 - 4 parts of 5'-ribonucleotide disodium, 30 - 40 parts of yeast extract, 40 - 50 parts of acid hydrolyzed vegetable protein powder, and 4 - 6 parts of paprika red.

[0034] Further, in Step S2, the heating temperature of the first batch of rapeseed oil is 205°C, the heating temperature of the first batch of soybean oil is 180°C, and the heating temperature after adding white sesame seeds and chili powder is 140°C.

[0035] Further, in Step S3, the heating temperature of the second batch of rapeseed oil is 205°C, the heating temperature of the second batch of soybean oil is 160°C, the heating temperature after adding garlic grains and ginger grains and stir-frying until a unique fragrance is released, then adding Yibin sprouts and turnips is 105°C, the heating temperature after adding soaked peppers is 108°C, and the heating temperature after adding salt, granulated sugar, monosodium glutamate, soy sauce, the remaining flavoring substances and water is 102°C.

[0036] Furthermore, the Chongqing noodles seasoning production equipment includes an L-shaped frame 1 and a wok body 2. A protective box 3 is arranged above the L-shaped frame 1. One end of the protective box 3 is provided with a rotary telescopic rod 4. The output end of the rotary telescopic rod 4 is provided with a rack plate 5, and the rack plate 5 penetrates through the protective box 3. One end of the L-shaped frame 1 is rotatably arranged with a lifting telescopic rod 6 through a bearing. The output end of the lifting telescopic rod 6 is provided with a fixed shaft 8. A plurality of stirring blocks 9 are arranged on the outer side of the fixed shaft 8, and an inclined surface 10 is arranged on the outer side of the stirring block 9. The L-shaped frame 1 is fixedly connected to the wok body 2 and is located on the outer side of the wok body 2. A plurality of the stirring blocks 9 extend to the inner wall of the wok body 2. By arranging the rotary telescopic rod 4 and the rack plate 5 through the protective box 3, flexible control of some operating components can be realized, which is convenient for operations in different production stages. The lifting telescopic rod 6 drives the fixed shaft 8 and a plurality of stirring blocks 9 with inclined surfaces 10 to move on the inner wall of the wok body 2. During the frying process, the stirring blocks 9 can effectively stir the raw materials, so that various raw materials are fully mixed and evenly heated, ensuring that the frying effect of the seasoning is consistent and avoiding the situation of local overheating or uneven mixing of raw materials. At the same time, the inclined surface 10 design of the stirring block 9 helps to better turn over the raw materials, improve the stirring efficiency, ensure the smooth progress of the Chongqing noodles seasoning production process, and improve the quality and efficiency of seasoning production.

[0037] In the present invention, for a Chongqing noodles seasoning, its production method and equipment thereof, soybean oil, rapeseed oil, chili powder, garlic, ginger, Chinese prickly ash, spices, white sesame seeds, salt, monosodium glutamate, Yibin sprouts, turnips, soy sauce, granulated sugar, water and flavoring substances are prepared by weight and put into the wok body 2. The rotary telescopic rod 4 is started, and its output end drives the rack plate 5 to make a linear reciprocating motion. The rack plate 5 meshes with the gear 7, so that the lifting telescopic rod 6 rotates around the bearing, and the fixed shaft 8 and a plurality of the stirring blocks 9 with inclined surfaces 10 move. The stirring blocks 9 extend to the inner wall of the wok body 2 and effectively turn over the raw materials during rotation, realizing uniform mixing and sufficient heating. The rotary telescopic rod 4 is started and stopped in a timely manner according to the frying progress to control the stirring. After frying is completed, the equipment operation is stopped, and the seasoning is taken out for subsequent filling treatment.

[0038] In the present invention, by adopting a segmented frying process, that is, first frying raw materials such as chili peppers, Chinese prickly ash, spices, and white sesame seeds that need to be fried to produce a dry aroma into oil materials, then frying raw materials such as Yibin sprouts and turnips that need to provide a sauce aroma into sauce materials, and finally mixing the two, the invention can accurately control the frying conditions of different raw materials, ensure that the dry aroma and sauce aroma components are fully released and evenly mixed, thereby greatly improving the flavor reduction degree. In addition, the invention also successfully realizes a single spice packet design by optimizing the formula and production process, which not only reduces the consumption of packaging materials, lowers the production cost, but also greatly facilitates the use of consumers and more meets the requirements of the environmental protection concept.

[0039] In the present invention, the method for making hydrated chili peppers is to boil dried chili peppers until swollen with water and then chop them with a meat grinder.

[0040] In the present invention, three embodiments are also provided;

[0041] The first embodiment:

[0042] A kind of Chongqing noodles seasoning in this embodiment is made from the following raw materials in parts by weight: 20 parts of soybean oil, 5 parts of rapeseed oil, 5 parts of chili powder, 1 part of garlic, 0.5 part of ginger, 1 part of Chinese prickly ash, 1 part of spices (wherein 3 parts of fennel, 1 part of bay leaf, 1 part of star anise, 2 parts of cinnamon, 0.5 part of white pepper), 10.5 parts of white sesame seeds, 4 parts of salt, 6 parts of monosodium glutamate, 4 parts of Yibin sprouts, 2 parts of turnips, 6 parts of soy sauce, 1 part of white granulated sugar, 5 parts of water, and 2 parts of flavoring substances (wherein 4 parts of roasted flavor essence, 90 parts of meat flavor essence, 40 parts of chicken flavor essence, 0.5 part of scallion oil essence, 1 part of capsicum oleoresin, 1 part of 5'-inosinic acid disodium, 30 parts of yeast extract, 40 parts of acid hydrolyzed vegetable protein powder, 4 parts of paprika red).

[0043] During production, prepare the raw materials according to the above weights. Heat the first batch of 3 parts of rapeseed oil to 205°C, then add the first batch of 10 parts of soybean oil and heat to 180°C. Fry the white sesame seeds until the surface is golden yellow, add the chili powder and heat to 140°C, then add the Chinese prickly ash, spices, and 1 part of the specified amount of flavoring substances to fry into oil materials; Heat the second batch of 2 parts of rapeseed oil to 205°C, then add the second batch of 10 parts of soybean oil and heat to 160°C. Add garlic grains and ginger grains, stir-fry to produce a unique aroma, then add Yibin sprouts and turnips, stir-fry until the aroma is overflowing and heat to 105°C, add hydrated chili peppers and heat to 108°C, then add salt, white granulated sugar, monosodium glutamate, soy sauce, the remaining 1 part of flavoring substances and water and heat to 102°C to fry into sauce materials; Mix the fried oil materials and sauce materials evenly, and finally fill them into packages to form products.

[0044] The second embodiment:

[0045] A kind of seasoning for Chongqing noodles in this embodiment is made from the following raw materials in parts by weight: 30 parts of soybean oil, 15 parts of rapeseed oil, 8 parts of chili powder, 2 parts of garlic, 1 part of ginger, 1.5 parts of Chinese prickly ash, 0.5 part of spice (including 5 parts of fennel, 3 parts of bay leaf, 3 parts of star anise, 3 parts of cinnamon, 2 parts of white pepper), 1 part of white sesame seeds, 5 parts of salt, 7 parts of monosodium glutamate, 5 parts of Yibin sprouts, 3 parts of turnips, 7 parts of soy sauce, 1.5 parts of granulated sugar, 7 parts of water and 4 parts of flavoring substances (including 5 parts of pyrolysis flavor essence, 100 parts of meat flavor essence, 50 parts of chicken flavor essence, 1 part of scallion oil flavor essence, 3 parts of oleoresin capsici, 3 parts of 5'-inosinic acid disodium, 35 parts of yeast extract, 45 parts of acid hydrolyzed vegetable protein powder, 5 parts of capsanthin).

[0046] During production, prepare the raw materials according to the amount. Heat the first batch of 10 parts of rapeseed oil to 205°C, add the first batch of 20 parts of soybean oil and heat to 180°C. Fry the white sesame seeds until the surface is golden yellow, add the chili powder and heat to 140°C, then add the Chinese prickly ash, spices and 2 parts of the specified amount of flavoring substances, and stir-fry to make the oil material; Heat the second batch of 5 parts of rapeseed oil to 205°C, add the second batch of 10 parts of soybean oil and heat to 160°C, add garlic grains and ginger grains, stir-fry to produce a special fragrance, then add Yibin sprouts and turnips, stir-fry until the fragrance is overflowing and heat to 105°C, add hydrated chili peppers and heat to 108°C, then add salt, granulated sugar, monosodium glutamate, soy sauce, the remaining 2 parts of flavoring substances and water and heat to 102°C, and stir-fry to make the sauce; Mix the fried oil material and the sauce evenly, and finally fill and package to form the product.

[0047] The third embodiment:

[0048] A kind of seasoning for Chongqing noodles in this embodiment is made from the following raw materials in parts by weight: 40 parts of soybean oil, 20 parts of rapeseed oil, 10 parts of chili powder, 3 parts of garlic, 1 part of ginger, 3 parts of Chinese prickly ash, 2 parts of spice (including 6 parts of fennel, 4 parts of bay leaf, 4 parts of star anise, 4 parts of cinnamon, 3 parts of white pepper), 2 parts of white sesame seeds, 6 parts of salt, 8 parts of monosodium glutamate, 6 parts of Yibin sprouts, 4 parts of turnips, 8 parts of soy sauce, 2 parts of granulated sugar, 10 parts of water and 6 parts of flavoring substances (including 6 parts of pyrolysis flavor essence, 110 parts of meat flavor essence, 60 parts of chicken flavor essence, 2 parts of scallion oil flavor essence, 4 parts of oleoresin capsici, 4 parts of 5'-inosinic acid disodium, 40 parts of yeast extract, 50 parts of acid hydrolyzed vegetable protein powder, 6 parts of capsanthin).

[0049] During production, prepare the raw materials by weight. Heat the first batch of 12 parts of rapeseed oil to 205 °C, add the first batch of 28 parts of soybean oil heated to 180 °C, fry the white sesame seeds until the skin is golden yellow, add chili powder and heat to 140 °C, then add Chinese prickly ash, spices and 2 parts of the specified amount of flavoring substances, and stir-fry to make the oil material. Heat the second batch of 8 parts of rapeseed oil to 205 °C, add the second batch of 12 parts of soybean oil heated to 160 °C, add garlic grains and ginger grains, stir-fry until a special fragrance is produced, then add Yibin sprouts and turnips, stir-fry until the fragrance is overflowing and heat to 105 °C, add soaked peppers and heat to 108 °C, then add salt, granulated sugar, monosodium glutamate, soy sauce, the remaining 4 parts of flavoring substances and water and heat to 102 °C, and stir-fry to make the sauce; mix the fried oil material and the sauce evenly, and finally fill it to form the product.

[0050] The above-disclosed is only a preferred embodiment of the present invention. Of course, it cannot be used to limit the scope of the rights of the present invention. Those of ordinary skill in the art can understand all or part of the processes of implementing the above embodiments, and the equivalent changes made according to the claims of the present invention still fall within the scope covered by the invention.

Claims

1. A kind of seasoning for Chongqing noodles, characterized in that, The invention is prepared from the following raw materials in parts by weight: 20-40 parts of soybean oil, 5-20 parts of rapeseed oil, 5-10 parts of chili powder, 1-3 parts of garlic, 0.5-1 parts of ginger, 1-3 parts of pepper, 1-2 parts of spices, 0.5-2 parts of white sesame seeds, 4-6 parts of salt, 6-8 parts of monosodium glutamate, 4-6 parts of Yibin sprouts, 2-4 parts of kohlrabi, 6-8 parts of soy sauce, 1-2 parts of white sugar, 5-10 parts of water and 2-6 parts of flavoring substances.

2. A method for making Chongqing small noodle seasoning, which is applied to the Chongqing small noodle seasoning as described in claim 1, and is characterized in that, The steps include: Step S1: prepare soybean oil, rapeseed oil, chili powder, garlic, ginger, pepper, spices, white sesame, salt, monosodium glutamate, Yibin sprouts, kohlrabi, soy sauce, white sugar, water and flavoring substances according to weight; Step S2: heating the first batch of rapeseed oil to a specified temperature, adding the first batch of soybean oil and heating it to a specified temperature, frying white sesame seeds until the surface is golden brown, adding chili powder and heating it to a specified temperature, then adding pepper, spices and a specified number of flavoring substances, and frying to make oil; Step S3: heating the second batch of rapeseed oil to a specified temperature, adding the second batch of soybean oil and heating to a specified temperature, adding garlic and ginger, stir-frying to bring out a unique aroma, adding Yibin sprouts and kohlrabi, stir-frying until the aroma is overflowing and heating to a specified temperature, adding water-soaked chili peppers and heating to a specified temperature, then adding salt, white sugar, monosodium glutamate, soy sauce, remaining flavoring substances and water and heating to a specified temperature, and stir-frying to make a sauce; Step S4: Evenly mix the fried oil and the fried sauce, and then fill the evenly mixed seasoning to form a final noodle seasoning product.

3. The method for making Chongqing noodles seasoning as claimed in claim 2, characterized in that: In step S1, the spices consist of 3-6 parts of fennel, 1-4 parts of bay leaves, 1-4 parts of star anise, 2-4 parts of cinnamon, and 0.5-3 parts of white pepper.

4. The method for making Chongqing noodles seasoning as claimed in claim 3, characterized in that: In step S1, the flavoring substances include 4-6 parts of paste flavor, 90-110 parts of meat flavor, 40-60 parts of chicken flavor, 0.5-2 parts of scallion oil flavor, 1-4 parts of capsicum oleoresin, 1-4 parts of 5'-flavor nucleotide disodium, 30-40 parts of yeast extract, 40-50 parts of acid hydrolyzed vegetable protein powder, and 4-6 parts of capsanthin.

5. The method for making Chongqing noodles seasoning as claimed in claim 4, characterized in that: In step S2, the heating temperature of the first batch of rapeseed oil is 205°C, the heating temperature of the first batch of soybean oil is 180°C, and the heating temperature after adding white sesame seeds and chili powder is 140°C.

6. The method for making Chongqing noodles seasoning as claimed in claim 5, characterized in that: In step S3, the heating temperature of the second batch of rapeseed oil is 205°C, the heating temperature of the second batch of soybean oil is 160°C, after adding garlic and ginger, stir-frying to bring out the unique aroma, and then adding Yibin sprouts and kohlrabi, the heating temperature is 105°C, after adding water-soaked chili peppers, the heating temperature is 108°C, and after adding salt, white sugar, MSG, soy sauce, remaining flavoring substances and water, the heating temperature is 102°C.

7. A production device for Chongqing small noodle seasoning, which is applied to the production method of Chongqing small noodle seasoning as claimed in claim 6, characterized in that the production device for Chongqing small noodle seasoning includes an L-shaped frame and a wok body. A protective box is arranged above the L-shaped frame. One end of the protective box is provided with a rotary telescopic rod. The output end of the rotary telescopic rod is provided with a rack plate, and the rack plate penetrates through the protective box. One end of the L-shaped frame is rotatably arranged with a lifting telescopic rod through a bearing. A gear is arranged on the outer side of the lifting telescopic rod, and the rack plate meshes with the gear and is located on the outer side of the gear. The output end of the lifting telescopic rod is provided with a fixed shaft. A plurality of stirring blocks are arranged on the outer side of the fixed shaft, and the outer side of the stirring block has an inclined surface. The L-shaped frame is fixedly connected to the wok body and is located on the outer side of the wok body, and a plurality of the stirring blocks extend to the inner wall of the wok body.

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