Formula and making method of river snail rice noodles

Through scientific brine formula and side dishes processing, combined with rigorous production process, the problem of insufficient flavor of snail noodles and poor taste of side dishes is solved, and the stable production of high-quality snail noodles is achieved.

CN120570355AInactive Publication Date: 2025-09-02丁大锦
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Patent Information

Application Number
CN202510805937.4
Authority / Receiving Office
CN · China
Patent Type
Applications(China)
Current Assignee / Owner
Filing Date
2025-06-17
Publication Date
2025-09-02
Estimated Expiration
Not applicable · inactive patent

AI Technical Summary

Technical Problem

During the production process of snail noodles on the market, the brine flavor is not strong enough and the side dishes are poor, resulting in the uneven quality of snail noodles made by different merchants, which is difficult to meet consumers' demand for high-quality snail noodles.

Method used

Use scientific brine formula and fine side dish recipes, combined with rigorous production process, including using pork bones, beef bones, snails and a variety of spices to make brine, and finely process the side dish, such as sour beans, fungus, peanuts, chili oil, etc.

Benefits of technology

Making snail noodles with unique flavor and excellent taste ensures that the brine tastes rich, the side dishes have rich taste and standardized process, and can ensure the stability of product quality and high-quality needs.

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Abstract

The invention relates to a formula and a preparation method of snail rice noodles, which comprise a brine formula and side dishes, wherein the brine formula comprises 4 jin as an example, 0.8 jin of pig bone, 0.8 jin of ox bone, a proper amount of snails, spices, 25g of citronella, table salt (115g of salt is added to per jin of brine), 04 type ten-fold fresh (20g of salt is added to per jin of brine), 03 type ten-fold fresh (6g of salt is added to per jin of brine), crystal sugar (24g of crystal sugar is added to per jin of brine) and Taitai chicken essence (6g of Taitai chicken essence is added to per jin of brine); the formula of the side dishes comprises pickled vigna unguiculata, agaric, peanut kernels, chili oil, pickled peppers, fried bean curd sticks and pickled bamboo shoots, and the method has the beneficial effects that the marinating liquid is decocted from the pig bones, the cattle bones, the snails, various spices and the like, and the side dishes contain the pickled vigna unguiculata and the like and are subjected to fine treatment; the preparation method comprises the steps of rice flour soaking, snail frying, brine boiling and the like, the finished product is strong in brine taste, the side dishes are rich in taste, the preparation process is scientific, stable quality can be guaranteed, and the requirements of industrial production and high quality are met.
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