Ingredient bag for river snail rice noodles and preparation method of ingredient bag
By preparing spice-containing braised sauce buns and fried rice noodle sauce buns, the problems of low efficiency and unstable flavor production in snail noodle shops are solved, and efficient and stable production of snail noodle braised sauce buns are achieved.
Patent Information
- Application Number
- CN202510637787.0
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-05-19
- Publication Date
- 2025-07-04
Smart Images
Figure CN120240635A_ABST
Abstract
Description
Technical Field
[0001] The present invention relates to the technical field of Liuzhou river snail powder seasoning packets, and specifically relates to a Liuzhou river snail powder ingredient packet and a preparation method thereof. Background Art
[0002] As a local special food, Liuzhou river snail powder has been deeply loved by people in many regions in recent years due to its unique flavor and taste. Marinated flavors, as one of the commonly used ingredients in Liuzhou river snail powder, are very popular in many Liuzhou river snail powder shops.
[0003] Existing Liuzhou river snail powder stores usually use natural spices to prepare spice packets for making marinated flavors, add a large amount of water for boiling, and then marinate the food ingredients. This method has low utilization efficiency of spices, difficult control of process standardization, and there are often significant differences in flavor and color among products of different batches. Summary of the Invention
[0004] In view of the deficiencies of the prior art, the present invention provides a Liuzhou river snail powder ingredient packet and a preparation method thereof, which solve the problems raised in the above background art.
[0005] To achieve the above objectives, the present invention is realized through the following technical solutions: A Liuzhou river snail powder ingredient packet and a preparation method thereof, the ingredient packet includes: a marinated flavor sauce packet containing spices and a fried rice noodle sauce packet; The marinated flavor sauce packet includes the following components and parts by weight: 1 - 3 parts of red prickly ash powder, 1 - 3 parts of green prickly ash powder, 0.5 - 1 part of dried ginger powder, 3 - 6 parts of rock sugar, 2 - 4 parts of monosodium glutamate, 2 - 4 parts of table salt, 0.3 - 0.6 part of angelica dahurica powder, 0.2 - 0.4 part of cinnamon leaf powder, 0.2 - 0.5 part of star anise powder, 1 - 3 parts of chili powder, 6 - 8 parts of light soy sauce, 6 - 10 parts of dark soy sauce, 2 - 5 parts of concentrated chicken powder, 2 - 4 parts of brine seasoning; The fried rice noodle sauce packet includes the following components and parts by weight: 9 - 11 parts of edible vegetable oil, 28 - 35 parts of pounded chili peppers, 8 - 12 parts of small river snail meat, 2 - 5 parts of table salt, 4 - 6 parts of monosodium glutamate, 2 - 5 parts of granulated sugar, 6 - 10 parts of sweet flour sauce, 8 - 12 parts of broad bean paste, 2 - 4 parts of spices, 1 - 3 parts of edible essence, 1 - 2 parts of pickled bamboo shoots, 0.2 - 0.3 part of disodium inosinate, 0.02 - 0.1 part of citric acid, 1 - 3 parts of corn starch, 0.03 - 0.08 part of food additive.
[0006] A further improvement of the technical solution of the present invention is that: the marinated flavor sauce packet, by weight, includes the following raw materials: 1.3 parts of green pepper powder, 1.3 parts of red pepper powder, 0.7 parts of dried ginger powder, 4 parts of rock sugar, 2.6 parts of MSG, 2.6 parts of salt, 0.4 parts of angelica powder, 0.3 parts of bay leaf powder, 0.3 parts of star anise powder, 0.6 parts of chili powder, 5.3 parts of light soy sauce, 5.3 parts of dark soy sauce, 2.6 parts of concentrated chicken soup powder, and 2.6 parts of brine seasoning.
[0007] A further improvement of the technical solution of the present invention is that the fried rice noodle sauce bag comprises the following raw materials: 10.4 parts of edible vegetable oil, 32 parts of ciba chili, 10 parts of small stone snail meat, 3 parts of salt, 4 parts of MSG, 3 parts of white sugar, 7 parts of sweet noodle sauce, 10.5 parts of bean paste, 3.2 parts of spices, 1.4 parts of edible flavors, 1.5 parts of sour bamboo shoots, 0.24 parts of disodium ribonucleotides, 0.06 parts of citric acid, 2.4 parts of corn starch, and 0.03 parts of food additives.
[0008] A further improvement of the technical solution of the present invention is that when the braised food sauce packet and the fried rice noodle sauce packet are placed in the snail noodle, the total added amount of the braised food sauce packet and the fried rice noodle sauce is less than 1 / 5 of the snail noodle soup base.
[0009] A further improvement of the technical solution of the present invention is that the brine seasoning in the brine sauce bag includes the following components and their weight proportions: 10-15 parts of soybean oil, 0.3-0.5 parts of cumin, 0.2-0.5 parts of fennel, 0.25-0.3 parts of pepper, 0.01-0.03 parts of lemongrass, 1-2 parts of sweet noodle sauce, 20-30 parts of salt, 2-3 parts of dark soy sauce, 9-10 parts of soft white sugar, 1-2 parts of disodium nucleotide, 1-2 parts of white wine, 1-2 parts of hydrolyzed vegetable protein powder, 5-6 parts of black duck paste, and 1-2 parts of red yeast rice.
[0010] The present invention also provides a method for preparing a snail noodle ingredient package, the method comprising preparing a braised sauce package and a fried rice noodle sauce package, wherein the steps of preparing the braised sauce package include: S1: Pretreatment: mix green pepper powder, red pepper powder, dried ginger powder, angelica powder, bay leaf powder, star anise powder and chili powder evenly, add light soy sauce and dark soy sauce into water, and pour in concentrated chicken soup powder; S2: Stir-frying spices: Add cooking oil to the pot and heat it to 120°C over high heat. When a little smoke comes out of the top of the pot, turn to low heat and pour in the mixed spice powder mixed evenly in S1. Stir-fry quickly until the aroma comes out. At this time, add rock sugar and stir-fry over low heat until the rock sugar melts and mixes with the spices. S3: Boiling; pour the mixed liquid seasoning obtained in S1 into the pot, boil over medium heat, add salt and monosodium glutamate, stir until completely dissolved, keep boiling over medium-low heat, add brine seasoning, stir for 15-20 minutes, stirring at a speed of 10-20r / min, and when the liquid in the pot is reduced by 1 / 4-1 / 3 and becomes thick, stop the heat to obtain the braised sauce; S4: Preservation; sieve the marinated sauce obtained in S3 through a fine sieve, convey it through a pipeline to a filling machine, pour it into a packaging bag, and extract it to a vacuum by a vacuum machine to form the required marinated sauce packet.
[0011] A further improvement of the technical solution of the present invention lies in: the preparation steps of the brine seasoning in the marinated sauce packet include: Heat soybean oil to 130 - 140 °C, add cumin, fennel, Chinese prickly ash, lemongrass, and angelica dahurica, fry until fragrant for 2 - 3 minutes, then add sweet flour sauce, salt, dark soy sauce, cotton candy sugar, disodium 5'-ribonucleotide, white wine, hydrolyzed vegetable protein powder, black duck paste, and monascus red, and continue stir-frying at 100 - 110 °C for 3 - 4 minutes to obtain the brine seasoning.
[0012] A further improvement of the technical solution of the present invention lies in: the preparation steps of the fried rice noodle sauce packet include: T1: Primary processing; wash the chili peppers, boil them in water, and make them into pounded chili peppers with a blender for standby; thaw and wash the small river snail meat, and then blanch and wash it for standby; T2: Pour edible vegetable oil into an automatic stir-frying pan heated by gas, heat the oil temperature to above 120 °C, stir-fry the spices until fragrant, then pour in the broad bean paste and sweet flour sauce and stir-fry until a sauce fragrance appears, pour in the spices, stir-fry until fragrant, put in the small river snail meat, pickled bamboo shoots, and pounded chili peppers and stir-fry until fragrant, then put in edible salt, monosodium glutamate, granulated sugar, disodium 5'-ribonucleotide, citric acid, and corn starch, stir-fry evenly, and finally put in edible essence and food additives to embellish the top note of the product to obtain the fried rice noodle sauce; T3: Sieve the fried rice noodle sauce obtained in T2 through a fine sieve, convey it through a pipeline to a filling machine, pour it into a packaging bag, and extract it to a vacuum by a vacuum machine to form the required marinated sauce packet.
[0013] Beneficial effects Compared with the prior art, the beneficial effects of the present invention are: through the combination of the adopted raw materials, the taste is delicious and the marinated flavor is full. The content of spices in the prepared product is much higher than that of the marinated flavor made from the spice water boiled by the traditional process. The whole production process of the marinated sauce is highly efficient and low-cost. The production process uses fully enclosed containers and pipeline processing and transportation, and the production process is safe, hygienic, and standardized. The prepared marinated sauce is suitable for use in the marinated flavor of snail rice noodles, greatly saving the site and processing time, and at the same time maintaining the stability of the flavor and taste of the product; During the production process of the product, stir-frying is carried out by an automatic stir-frying pan, reducing the labor intensity and the influence of traditional manual stir-frying on the taste stability. At the same time, using a storage tank to convey to the packaging workshop by a pump can reduce the possibility of the product being contaminated at the front end of packaging, reduce the labor intensity, and at the same time incorporate the unique snails and pickled bamboo shoots of snail rice noodles into it, increasing the flavor of the fried rice noodle sauce. Brief description of the drawings
[0014] Figure 1 It is a flowchart for the preparation of the marinated flavor sauce packet in the snail rice noodle ingredient packet and its preparation method; Figure 2 It is a flowchart for the preparation of the fried rice noodle sauce packet in the snail rice noodle ingredient packet and its preparation method. Specific embodiments
[0015] Various exemplary embodiments, features, and aspects of the present application will be described in detail below with reference to the accompanying drawings. Identical reference numerals in the drawings denote elements having the same or similar functions. Although various aspects of the embodiments are shown in the drawings, the drawings do not have to be drawn to scale unless otherwise specified.
[0016] The term "exemplary" used herein means "serving as an example, embodiment, or illustration". Any embodiment described herein as "exemplary" does not have to be construed as superior to or better than other embodiments.
[0017] In addition, in order to better illustrate the present application, numerous specific details are given in the following specific embodiments. Those skilled in the art should understand that the present application can also be implemented without some specific details. In some instances, methods, means, and elements well known to those skilled in the art are not described in detail in order to highlight the gist of the present application.
[0018] The present invention provides a snail rice noodle ingredient packet and its preparation method. The ingredient packet includes a marinated flavor sauce packet containing spices and a fried rice noodle sauce packet; The marinated flavor sauce packet includes the following components and parts by weight: 1 - 3 parts of red prickly ash powder, 1 - 3 parts of green prickly ash powder, 0.5 - 1 part of dried ginger powder, 3 - 6 parts of rock sugar, 2 - 4 parts of monosodium glutamate, 2 - 4 parts of table salt, 0.3 - 0.6 part of angelica dahurica powder, 0.2 - 0.4 part of cinnamon leaf powder, 0.2 - 0.5 part of star anise powder, 1 - 3 parts of chili powder, 6 - 8 parts of light soy sauce, 6 - 10 parts of dark soy sauce, 2 - 5 parts of concentrated chicken powder, 2 - 4 parts of brine seasoning; The fried rice noodle sauce packet includes the following components and parts by weight: 9 - 11 parts of edible vegetable oil, 28 - 35 parts of ciba pepper, 8 - 12 parts of small snail meat, 2 - 5 parts of table salt, 4 - 6 parts of monosodium glutamate, 2 - 5 parts of granulated sugar, 6 - 10 parts of sweet flour sauce, 8 - 12 parts of broad bean paste, 2 - 4 parts of spices, 1 - 3 parts of edible essence, 1 - 2 parts of pickled bamboo shoots, 0.2 - 0.3 part of disodium inosinate, 0.02 - 0.1 part of citric acid, 1 - 3 parts of corn starch, 0.03 - 0.08 part of food additive.
[0019] The marinated flavor sauce packet, by weight, includes the following raw materials: 1.3 parts of green pepper powder, 1.3 parts of red pepper powder, 0.7 parts of dried ginger powder, 4 parts of rock sugar, 2.6 parts of MSG, 2.6 parts of salt, 0.4 parts of angelica powder, 0.3 parts of bay leaf powder, 0.3 parts of star anise powder, 0.6 parts of chili powder, 5.3 parts of light soy sauce, 5.3 parts of dark soy sauce, 2.6 parts of concentrated chicken soup powder, and 2.6 parts of brine seasoning.
[0020] The fried rice noodle sauce bag comprises the following raw materials: 10.4 parts of edible vegetable oil, 32 parts of ciba chili, 10 parts of small stone snail meat, 3 parts of salt, 4 parts of MSG, 3 parts of white sugar, 7 parts of sweet noodle sauce, 10.5 parts of bean paste, 3.2 parts of spices, 1.4 parts of edible flavors, 1.5 parts of sour bamboo shoots, 0.24 parts of disodium ribonucleotides, 0.06 parts of citric acid, 2.4 parts of corn starch, and 0.03 parts of food additives.
[0021] The specific substances present in food additives are sodium benzoate and potassium sorbate used to prevent corruption, and lactic acid used to adjust pH.
[0022] When the braised food sauce package and the fried rice noodle sauce package are placed in the snail noodle, the total added amount of the braised food sauce package and the fried rice noodle sauce is less than 1 / 5 of the snail noodle soup base.
[0023] The brine seasoning in the brine sauce package includes the following components and their weight proportions: 10-15 parts of soybean oil, 0.3-0.5 parts of cumin, 0.2-0.5 parts of fennel, 0.25-0.3 parts of pepper, 0.01-0.03 parts of lemongrass, 1-2 parts of sweet bean paste, 20-30 parts of salt, 2-3 parts of dark soy sauce, 9-10 parts of soft white sugar, 1-2 parts of disodium ribonucleotide, 1-2 parts of white wine, 1-2 parts of hydrolyzed vegetable protein powder, 5-6 parts of black duck paste, and 1-2 parts of red yeast rice.
[0024] The present invention also provides a method for preparing a snail noodle ingredient package, the method comprising preparing a braised sauce package and a fried rice noodle sauce package, wherein the steps of preparing the braised sauce package include: S1: Pretreatment: mix green pepper powder, red pepper powder, dried ginger powder, angelica powder, bay leaf powder, star anise powder and chili powder evenly, add light soy sauce and dark soy sauce into water, and pour in concentrated chicken soup powder; S2: Stir-frying spices: Add cooking oil to the pot and heat it to 120°C over high heat. When a little smoke comes out of the top of the pot, turn to low heat and pour in the mixed spice powder mixed evenly in S1. Stir-fry quickly until the aroma comes out. At this time, add rock sugar and stir-fry over low heat until the rock sugar melts and mixes with the spices. S3: Boiling; Pour the mixed liquid seasoning obtained in S1 into a pot. After boiling over medium heat, add salt and monosodium glutamate, stir until completely dissolved, keep boiling over medium-low heat, add the brine seasoning, stir for 15 - 20 minutes at a stirring speed of 10 - 20 r / min. When the liquid in the pot reduces by 1 / 4 - 1 / 3 and becomes thick, turn off the heat to obtain the marinated sauce; S4: Preservation; Pass the marinated sauce obtained in S3 through a fine sieve, and convey it through a pipeline to a filling machine. Pour it into a packaging bag, and evacuate it to a vacuum through a vacuum machine to form the required marinated sauce packet.
[0025] The preparation steps of the brine seasoning in the marinated sauce packet include: Heat the soybean oil to 130 - 140 °C, add cumin, fennel, Chinese prickly ash, lemongrass, and angelica dahurica, fry until fragrant for 2 - 3 minutes, then add sweet flour sauce, salt, soy sauce, cotton candy sugar, disodium 5'-ribonucleotide, white wine, hydrolyzed vegetable protein powder, black duck paste, and monascus red. Continue to stir-fry for 3 - 4 minutes in an environment of 100 - 110 °C to obtain the brine seasoning.
[0026] The preparation steps of the fried rice noodle sauce packet include: T1: Preliminary processing; Wash the chili peppers clean, boil them in water, and use a blender to make them into pounded chili peppers for standby; Thaw and wash the small snail meat, and then blanch and wash it for standby; T2: Pour the edible vegetable oil into an automatic stir-fry pan heated by gas, heat the oil temperature to above 120 °C, stir-fry the spices until fragrant, then pour in the broad bean paste and sweet flour sauce and stir-fry until they have a sauce aroma. Pour in the spices, stir-fry until fragrant, put in the small snail meat, pickled bamboo shoots, and pounded chili peppers and stir-fry until fragrant. Then put in edible salt, monosodium glutamate, granulated sugar, disodium 5'-ribonucleotide, citric acid, and corn starch, stir-fry evenly. Finally, put in the edible essence and food additives to embellish the top note of the product to obtain the fried rice noodle sauce; T3: Pass the fried rice noodle sauce obtained in T2 through a fine sieve, and convey it through a pipeline to a filling machine. Pour it into a packaging bag, and evacuate it to a vacuum through a vacuum machine to form the required marinated sauce packet.
[0027] Example 1. This example uses a relatively traditional current snail rice noodle seasoning packet. The specific preparation method includes: Step 1: Wash and blanch the fresh chicken frames, put them into a stew pot, add water accounting for two-thirds of the pot volume, wash the spices, put them into a gauze bag, and put them into the pot to stew for 3 hours to obtain the chicken frame soup; Step 2: Put oyster sauce in a frying pan. After the oil is hot, stir-fry ginger and green onions in the pan, then put in pickled peppers, Chinese prickly ash, and star anise and stir-fry until fragrant. Add the snail meat, small silver fish, shrimps, mature vinegar, soy sauce, and cooking wine and stir-fry until flavored to obtain the stir-fried snail meat; Step 3: Pour the stir-fried snail meat into the chicken frame soup prepared in step S1, simmer over low heat for 2 hours, turn off the heat, and add granulated sugar and salt for seasoning to obtain the soup stock; Step 4: After cooling the soup stock, irradiate it with an ultraviolet lamp for sterilization and then package it into a soup stock packet. Dry and package the carrots into a vegetable packet. Irradiate the pickled vegetables and sweet and sour garlic with an ultraviolet lamp for sterilization and then package them into a pickled vegetable packet and a sweet and sour garlic packet respectively. Then, jointly package the soup stock packet, the vegetable packet, the pickled vegetable packet, the sweet and sour garlic packet and the dried rice noodles, seal them, and put them into an outer box for packaging.
[0028] Put the screw powder seasoning packet obtained in the above Step 4 into a traditional screw powder soup base, add vermicelli and / or rice noodles, and stir evenly to obtain Sample 1.
[0029] Example 2. In this example, the above-mentioned marinated flavor sauce packet is prepared, and its specific preparation method includes: Step 1: Pretreatment; Mix the green prickly ash powder, red prickly ash powder, dried ginger powder, angelica dahurica powder, cinnamon leaf powder, star anise powder and chili powder evenly. Add light soy sauce and dark soy sauce into water, and pour in the concentrated chicken soup powder. Step 2: Spice frying; After adding edible oil into the pot, heat it to 120°C over high heat. When there is a little smoke above the pot, turn to low heat, pour in the evenly mixed spice powder obtained in Step 1, quickly stir-fry until the aroma escapes, then add rock sugar and stir-fry over low heat until the rock sugar melts and mixes with the spices. Step 3: Boiling; Pour the mixed liquid seasoning obtained in Step 1 into the pot, bring to a boil over medium heat, add salt and monosodium glutamate, stir until completely dissolved, keep boiling over medium-low heat, add the brine seasoning, stir for 15 - 20 minutes at a stirring speed of 10 - 20 r / min. When the liquid in the pot reduces by 1 / 4 - 1 / 3 and becomes thick, stop heating to obtain the marinated flavor sauce. Step 4: Preservation; Pass the marinated flavor sauce obtained in Step 3 through a fine sieve, transport it through a pipeline to a filling machine, pour it into a packaging bag, and evacuate it to a vacuum by a vacuum machine to form the required marinated flavor sauce packet.
[0030] Put the screw powder seasoning packet obtained in the above Step 4 into a traditional screw powder soup base, add vermicelli and / or rice noodles, and stir evenly to obtain Sample 3; Example 3. In this example, a marinated flavor sauce packet without brine seasoning is prepared, and its preparation steps include: Step 1: Pretreatment; Mix the green prickly ash powder, red prickly ash powder, dried ginger powder, angelica dahurica powder, cinnamon leaf powder, star anise powder and chili powder evenly. Add light soy sauce and dark soy sauce into water, and pour in the concentrated chicken soup powder. Step 2: Spice frying; After adding edible oil into the pot, heat it to 120°C over high heat. When there is a little smoke above the pot, turn to low heat, pour in the evenly mixed spice powder obtained in Step 1, quickly stir-fry until the aroma escapes, then add rock sugar and stir-fry over low heat until the rock sugar melts and mixes with the spices. Step 3, boiling; Pour the mixed liquid seasoning obtained in Step 1 into a pot. After boiling over medium heat, add table salt and monosodium glutamate, stir until completely dissolved, keep boiling over medium-low heat, stir for 15 - 20 min, the stirring speed is 10 - 20 r / min. When the liquid in the pot reduces by 1 / 4 - 1 / 3 and becomes thick, turn off the heat to obtain the marinated flavor sauce; Step 4, preservation; Pass the marinated flavor sauce obtained in Step 3 through a fine sieve, and convey it through a pipeline to a filling machine, pour it into a packaging bag, and extract it to a vacuum by a vacuum machine to form the required marinated flavor sauce packet.
[0031] Put the prepared snail rice noodle seasoning packet obtained in Step 4 above into a traditional snail rice noodle soup base, and add vermicelli and / or rice noodles, stir evenly to obtain Sample 2.
[0032] Example 4. In this example, the above-mentioned fried rice noodle sauce packet is prepared, and its specific preparation method includes: Step 1, preliminary processing; Wash the chili peppers clean, after boiling in water, make them into pounded chili peppers with a blender for standby; Thaw and wash the small river snail meat, and then wash it after blanching for standby; Step 2, Pour edible vegetable oil into an automatic stir-fry pan heated by gas, heat the oil temperature to above 120 °C, stir-fry the spices until fragrant, then pour in the broad bean paste and sweet bean paste and stir-fry until a sauce aroma appears, pour in the spices, stir-fry until fragrant, put in the small river snail meat, pickled bamboo shoots, and pounded chili peppers and stir-fry until fragrant, then put in edible salt, monosodium glutamate, granulated sugar, disodium 5'-ribonucleotide, citric acid, and corn starch, stir-fry evenly, and finally put in edible essence and food additives to embellish the top note of the product to obtain the fried rice noodle sauce; Step 3, Pass the fried rice noodle sauce obtained in Step 2 through a fine sieve, and convey it through a pipeline to a filling machine, pour it into a packaging bag, and extract it to a vacuum by a vacuum machine to form the required marinated flavor sauce packet.
[0033] Put the prepared snail rice noodle seasoning packet obtained in Step 3 above into a traditional snail rice noodle soup base, and add vermicelli and / or rice noodles, stir evenly to obtain Sample 4; In summary, in this application, the volatile flavor substances of the spices generated from the various spice raw materials in Samples 1, 2, 3, and 4 are detected, and the results are shown in the following table: Combined with the above table, among the volatile flavor substances of the spices, the contribution rates are in the order of heterocyclic compounds > ethers > ketones > aldehydes; hydrocarbons > alcohols > acids; It can be seen that the flavor volatilities of Samples 4 and 3 are significantly higher than those of Samples 1 and 2. Therefore, the flavor expressiveness of Samples 4 and 3 is significantly stronger than that of Samples 1 and 2.
[0034] Since tastes vary from person to person and there are significant geographical differences, in this application, 200 tasters from 13 different regions were successively given samples 1, 2, 3, and 4 to taste. After each person scored and the scores were averaged, the scoring items included: fragrance, color, taste, spiciness, and acidity. After comprehensive scoring, the results are shown in the following table: In the above table, the scoring range for color includes: 1 - dull and turbid; 2 - relatively turbid in color; 3 - basically normal in color, with a moderate color for the soup base; 4 - better in color, with an attractive color for the soup base; 5 - excellent in color, with a rich color for the soup base; The scoring range for fragrance includes: 1 - basically no fragrance; 2 - light fragrance; 3 - moderate fragrance; 4 - strong fragrance; 5 - rich and abundant fragrance; The scoring range for taste includes: 1 - poor taste when entering the mouth, pungent and sharp; 2 - terrible taste, difficult to swallow; 3 - ordinary taste; 4 - better taste; 5 - excellent taste; The scoring range for spiciness includes: 1 - no spiciness; 2 - slight spiciness; 3 - moderate spiciness; 4 - relatively spicy; 5 - strong spiciness; The scoring range for acidity includes: 1 - no acidity; 2 - weak acidity; 3 - moderate acidity; 4 - obvious acidity; 5 - strong acidity.
[0035] From the above, it can be seen that the actual consumption reaction of sample 3 exceeds that of samples 4, 2, and 1, and the actual consumption reaction of sample 4 exceeds that of samples 2 and 1.
[0036] It should be noted that in this article, relational terms such as first and second are only used to distinguish one entity or operation from another entity or operation, and do not necessarily require or imply any actual relationship or order between these entities or operations. Moreover, the term "comprises", "comprising", or any other variation thereof is intended to cover a non-exclusive inclusion, such that a process, method, article, or device that comprises a series of elements includes not only those elements but also other elements not expressly listed, or elements inherent to such process, method, article, or device.
[0037] Although the embodiments of the present invention have been shown and described, for those of ordinary skill in the art, it can be understood that various changes, modifications, substitutions, and variations can be made to these embodiments without departing from the principles and spirit of the present invention. The scope of the present invention is defined by the appended claims and their equivalents.
Claims
1. A Liuzhou river snail rice noodle ingredient packet, characterized in that, The ingredient package includes: a marinated flavor sauce packet containing spices and a fried rice noodle sauce packet. The marinated flavor sauce packet includes the following components and parts by weight: 1-3 parts of red prickly ash powder, 1-3 parts of green prickly ash powder, 0.5-1 part of dried ginger powder, 3-6 parts of rock sugar, 2-4 parts of monosodium glutamate, 2-4 parts of table salt, 0.3-0.6 part of angelica dahurica powder, 0.2-0.4 part of cinnamon leaf powder, 0.2-0.5 part of star anise powder, 1-3 parts of chili powder, 6-8 parts of light soy sauce, 6-10 parts of dark soy sauce, 2-5 parts of concentrated chicken soup powder, 2-4 parts of brine seasoning. The fried rice noodle sauce packet includes the following components and parts by weight: 9-11 parts of edible vegetable oil, 28-35 parts of ciba pepper, 8-12 parts of small stone snail meat, 2-5 parts of table salt, 4-6 parts of monosodium glutamate, 2-5 parts of granulated sugar, 6-10 parts of sweet flour sauce, 8-12 parts of broad bean paste, 2-4 parts of spices, 1-3 parts of edible essence, 1-2 parts of pickled bamboo shoots, 0.2-0.3 part of disodium 5'-ribonucleotide, 0.02-0.1 part of citric acid, 1-3 parts of corn starch, 0.03-0.08 part of food additive.
2. The ingredient packet of snail rice noodles according to claim 1, wherein The marinated flavor sauce packet, by weight, includes the following raw materials: 1.3 parts of green prickly ash powder, 1.3 parts of red prickly ash powder, 0.7 part of dried ginger powder, 4 parts of rock sugar, 2.6 parts of monosodium glutamate, 2.6 parts of table salt, 0.4 part of angelica dahurica powder, 0.3 part of cinnamon leaf powder, 0.3 part of star anise powder, 0.6 part of chili powder, 5.3 parts of light soy sauce, 5.3 parts of dark soy sauce, 2.6 parts of concentrated chicken soup powder, 2.6 parts of brine seasoning.
3. A Liuzhou river snail rice noodle ingredient pack according to claim 1, wherein, The fried rice noodle sauce packet includes the following raw materials: 10.4 parts of edible vegetable oil, 32 parts of ciba pepper, 10 parts of small stone snail meat, 3 parts of table salt, 4 parts of monosodium glutamate, 3 parts of granulated sugar, 7 parts of sweet flour sauce, 10.5 parts of broad bean paste, 3.2 parts of spices, 1.4 parts of edible essence, 1.5 parts of pickled bamboo shoots, 0.24 part of disodium 5'-ribonucleotide, 0.06 part of citric acid, 2.4 parts of corn starch, 0.03 part of food additive.
4. A Liuzhou river snail rice noodle ingredient pack according to claim 1, wherein, When the marinated flavor sauce packet and the fried rice noodle sauce packet are placed in the snail rice noodles, the total addition amount of the marinated flavor sauce packet and the fried rice noodle sauce is less than 1 / 5 of the snail rice noodle soup base.
5. A Liuzhou river snail rice noodle ingredient packet according to claim 1, characterized in that, The brine seasoning in the marinated flavor sauce packet includes the following components and parts by weight: 10-15 parts of soybean oil, 0.3-0.5 part of cumin, 0.2-0.5 part of fennel, 0.25-0.3 part of prickly ash, 0.01-0.03 part of lemon grass, 1-2 parts of sweet flour sauce, 20-30 parts of table salt, 2-3 parts of dark soy sauce, 9-10 parts of cotton candy sugar, 1-2 parts of disodium 5'-ribonucleotide, 1-2 parts of white wine, 1-2 parts of hydrolyzed vegetable protein powder, 5-6 parts of black duck paste, 1-2 parts of monascus red.
6. A preparation method of a Liuzhou river snail rice noodle ingredient pack, applied to the Liuzhou river snail rice noodle ingredient pack as described in any one of claims 1-5, characterized in that, The method includes the preparation of the marinated flavor sauce packet and the fried rice noodle sauce packet. The preparation steps of the marinated flavor sauce packet include: S1: Pretreatment; Mix the green prickly ash powder, red prickly ash powder, dried ginger powder, angelica dahurica powder, cinnamon leaf powder, star anise powder and chili powder evenly, add the light soy sauce and dark soy sauce into the clear water, and pour in the concentrated chicken soup powder. S2: Spice Stir-Frying; After adding cooking oil into the pot, heat it over high heat until it reaches 120°C. When slight smoke emerges from the top of the pot, turn to low heat, pour in the spice mixture powder evenly mixed in S1, stir-fry quickly until the aroma escapes. At this time, add rock sugar and stir-fry over low heat until the rock sugar melts and mixes with the spices; S3: Boiling; Pour the mixed liquid seasoning obtained in S1 into the pot. After boiling over medium heat, add salt and monosodium glutamate, stir until completely dissolved, maintain medium-low heat for boiling, add the brine seasoning, stir for 15 - 20 minutes, with the stirring speed at 10 - 20 r / min. When the liquid in the pot reduces by 1 / 4 - 1 / 3 and becomes thick, turn off the heat to obtain the marinated sauce; S4: Preservation; Pass the marinated sauce obtained in S3 through a fine sieve, and convey it through a pipeline to a filling machine, pour it into a packaging bag, and extract it to a vacuum by a vacuum machine to form the required marinated sauce packet.
7. The preparation method of a screw powder ingredient package according to claim 6, characterized in that, The preparation steps of the brine seasoning in the said marinated sauce packet include: Heat soybean oil to 130 - 140°C, add cumin, fennel, Chinese prickly ash, lemongrass, and angelica dahurica, fry until fragrant for 2 - 3 minutes, then add sweet flour sauce, salt, soy sauce, cotton candy sugar, disodium 5'-ribonucleotide, white wine, hydrolyzed vegetable protein powder, black duck paste, and monascus red. Continue to stir-fry for 3 - 4 minutes in an environment of 100 - 110°C to obtain the brine seasoning.
8. The preparation method of a snail rice noodle ingredient pack according to claim 6, wherein, The preparation steps of the fried rice noodle sauce packet include: T1: Primary Processing; Wash the chili peppers clean, after boiling in water, make them into pounded chili peppers with a blender for standby; Thaw and wash the small river snail meat, and then wash it again after blanching for standby; T2: Stir-Frying; Pour edible vegetable oil into an automatic stir-frying pan heated by gas, heat the oil temperature to above 120°C, stir-fry the spices until fragrant, then pour in the broad bean paste and sweet flour sauce and stir-fry until a sauce aroma appears, pour in the spices again, stir-fry until fragrant, put in the small river snail meat, pickled bamboo shoots, and pounded chili peppers and stir-fry until fragrant, then put in edible salt, monosodium glutamate, granulated sugar, disodium 5'-ribonucleotide, citric acid, and corn starch, stir-fry evenly, and finally put in edible essence and food additives to embellish the top note of the product to obtain the fried rice noodle sauce; T3: Preservation; Pass the fried rice noodle sauce obtained in T2 through a fine sieve, and convey it through a pipeline to a filling machine, pour it into a packaging bag, and extract it to a vacuum by a vacuum machine to form the required marinated sauce packet.