A flavoring sauce for noodles and a method for preparing the same

Abstract

The present application relates to the field of food technology, and more particularly to a flavor sauce for fried noodles and a preparation method thereof. The present application combines four kinds of sauces, namely, broad bean sauce, soybean sauce, zhuhou sauce and sweet flour paste, in a reasonable proportion. The salty and spicy flavor of the broad bean sauce, the mellow flavor of the soybean sauce, the sweet and spicy flavor of the zhuhou sauce and the sweet and moist flavor of the sweet flour paste are combined to form a three-dimensional and coordinated sauce flavor. The flavors of the four kinds of sauces penetrate and gain from each other through a reasonable preparation method, so that the salty, sweet, fresh and fragrant flavors are released one after another after the finished sauce is put into the mouth, forming a rich and layered flavor. The present application realizes perfect balance of taste through reasonable selection of raw materials and preparation process, and the taste is balanced and oily without being greasy.

Description

Technical Field

[0001] This invention relates to the field of food technology, and in particular to a flavored fried sauce for fried noodles and its preparation method. Background Technology

[0002] As a typical representative of traditional Chinese noodles, the core flavor of Zhajiangmian (noodles with soybean paste) originates from the soybean paste itself. An ideal Zhajiang should possess characteristics such as a rich, savory aroma, a balanced sweet and salty taste, a harmonious blend of oil and sauce, a meaty texture, and a lingering aftertaste. However, currently available Zhajiang products (including homemade, restaurant, and industrially pre-packaged products) generally suffer from the following technical defects: 1) Monotonous flavor and lack of complexity: Most fried sauce recipes rely too much on a single sauce (such as using only soybean paste or sweet bean sauce), resulting in a straightforward and monotonous flavor that lacks a complex and mellow taste. The finished product is often overly salty, lacking a sweet aftertaste and rich aroma variations, and the aftertaste is short-lived, even causing a dry mouth.

[0003] 2) Imbalanced taste, greasy or dry: There are two extremes in the use of oil. One is insufficient oil or improper cooking process, which leads to dry and tough sauce that is difficult to mix evenly with noodles. The other is blindly pursuing a moist feel and using too much oil without achieving full integration of oil, sauce, meat and ingredients, resulting in a serious oily floating surface in the finished product, a greasy and sticky taste, and a heavy eating burden.

[0004] Therefore, it is necessary to develop a fried sauce with rich flavor layers, balanced taste, and healthy and easy consumption to meet the market's core demand for high-quality fried sauce for fried sauce noodles. Summary of the Invention

[0005] Therefore, based on the above background, the present invention provides a flavored fried sauce for fried noodles. The present invention prepares a fried sauce for fried noodles by reasonably proportioning various sauces and spices and combining them with a reasonable preparation process, resulting in a fried sauce with a rich and mellow aroma, a smooth and non-greasy texture, and a rich flavor profile.

[0006] The technical solution provided by this invention is as follows: A flavored fried sauce for Zhajiangmian (noodles with soybean paste), by weight, is made from the following ingredients: 5000-10000 parts vegetable oil, 400-1000 parts onion, 20-50 parts scallion, 20-50 parts ginger, 20-50 parts garlic, 3000-7000 parts meat, 400-700 parts broad bean paste, 500-850 parts soybean paste, 500-850 parts chu hou sauce, 200-350 parts sweet bean sauce, and 50-120 parts five-spice powder.

[0007] Furthermore, by weight, it is made from the following raw materials: 7600 parts vegetable oil, 600 parts onion, 35 parts scallion, 35 parts ginger, 35 parts garlic, 5400 parts meat, 650 parts broad bean paste, 750 parts soybean paste, 750 parts chu hou sauce, 250 parts sweet bean sauce, and 100 parts five-spice powder.

[0008] Furthermore, the vegetable oil is selected from blended oil or soybean oil, wherein the blended oil is composed of peanut oil and sesame oil in a mass ratio of 8:1.

[0009] Furthermore, the meat used is pork foreleg or pork belly with a lean-to-fat ratio of 3:7 or 4:6.

[0010] Furthermore, the fermented soybean paste is made from red oil fermented soybeans.

[0011] Furthermore, its preparation method includes the following steps: 1) Raw material pretreatment Finely chop the onion, scallion, ginger, and garlic into even pieces, about 2-5mm thick. Separate the lean and fatty parts of the meat and cut them into 0.5-0.8cm cubes. Mix together fermented soybean paste, soybean paste, hoisin sauce, and sweet bean sauce, add an appropriate amount of water or cooking wine, stir well, and you will get a mixed sauce. 2) Pour vegetable oil into a pot, add diced fatty pork to the cold oil, and stir-fry over medium heat until the diced fatty pork turns golden brown and shrinks in size, rendering the pork fat fully. After removing the oil residue, keep the heat at medium and add chopped green onions, ginger, and garlic. Fry for 3-5 minutes. Turn the heat to high, add the diced lean meat, stir-fry quickly until the meat turns white and separates, then pour in cooking wine along the edge of the wok. Turn the heat to medium-low, pour all the mixed sauce into the pot, and stir-fry for 15-20 minutes. After adding the five-spice powder and stir-frying evenly, pour in water, just enough to cover all the ingredients, and stir well. Turn the heat to the lowest setting, cover the pot, and simmer for 40-60 minutes, stirring every 10-15 minutes during this time. Open the lid, turn back to medium heat and reduce the sauce until it is thick and continuous when scooped up with a spoon but does not drip quickly. Turn off the heat and let it cool completely before serving.

[0012] The beneficial effects achieved by this invention are as follows: This invention combines broad bean paste, soybean paste, chu hou sauce, and sweet bean sauce in a reasonable ratio. The salty and spicy flavor of broad bean paste, the mellow flavor of soybean paste, the spicy and sweet flavor of chu hou sauce, and the sweet flavor of sweet bean sauce are combined to form a three-dimensional and harmonious sauce aroma. The flavors of these four sauces permeate and enhance each other through a reasonable preparation method, so that the finished fried sauce releases salty, sweet, fresh, and fragrant flavors in succession after tasting, forming a rich and layered flavor.

[0013] This invention achieves a perfect balance of flavor through reasonable raw material selection and preparation process. The taste is balanced, oily but not greasy. On the one hand, it selects pork with a specific fat-to-lean ratio and uses a process of rendering the fat first and then stir-frying the lean meat. This extracts the rich aroma of the animal fat while ensuring the lean meat is tender and melts in your mouth, providing a rich meaty texture. On the other hand, the thorough "stir-frying of the sauce" allows the fat and sauce to fully emulsify and blend, achieving a state where "oil and sauce are inseparable." The final product is oily and shiny, but has a crisp texture and no greasy feeling from excess oil.

[0014] The preparation process of this invention achieves the stepwise release of aroma substances. The process involves successively refining lard in cold oil, frying scallions, ginger and garlic over medium heat, stir-frying meat over high heat, stir-frying sauce over medium-low heat, and simmering over low heat. This allows the aroma of animal fat, plant spices, sauce esters and meat to be released layer by layer and locked firmly in the sauce.

[0015] This invention relies entirely on the synergistic flavor of natural ingredients, without the need for added MSG or other chemical flavor enhancers. It has a mild taste after consumption, without causing dryness or thirst. Its salty-sweet balance has been optimized, so it is not overly salty even when eaten plain, perfectly matching the core taste requirements of Zhajiangmian (noodles with soybean paste) and suitable for daily consumption by various groups. Furthermore, this soybean paste can be used not only for mixing with noodles but also as a base for wraps, dipping sauces, or cooking, making it widely applicable. Detailed Implementation

[0016] To make the objectives, technical solutions, and advantages of the embodiments of the present invention clearer, the technical solutions of the embodiments of the present invention will be clearly and completely described below in conjunction with the embodiments of the present invention. Obviously, the described embodiments are only some embodiments of the present invention, not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.

[0017] Example 1: A flavored fried sauce for fried noodles, which, by weight, is made from the following ingredients: 7600 parts vegetable oil, 600 parts onion, 35 parts scallion, 35 parts ginger, 35 parts garlic, 5400 parts meat, 650 parts broad bean paste, 750 parts soybean paste, 750 parts chu hou sauce, 250 parts sweet bean sauce, and 100 parts five-spice powder.

[0018] In the preparation of this embodiment, the specific amount taken is as follows: 7600g vegetable oil, 600g onion, 35g scallion, 35g ginger, 35g garlic, 5400g meat, 650g broad bean paste, 750g soybean paste, 750g chu hou sauce, 250g sweet bean sauce, and 100g five-spice powder.

[0019] Its preparation includes the following steps: 1) Raw material pretreatment Finely chop the onion, scallion, ginger, and garlic into even pieces, about 2-5mm thick. Separate the lean and fatty parts of the meat and cut them into 0.5-0.8cm cubes. Mix the fermented soybean paste, soybean paste, hoisin sauce, and sweet bean sauce together, add 200ml of cooking wine, and stir well to obtain the mixed sauce. 2) Pour vegetable oil into a pot, add diced fatty pork to the cold oil, and stir-fry over medium heat until the diced fatty pork turns golden brown and shrinks in size, rendering the pork fat fully. After removing the oil residue, keep the heat at medium and add chopped green onions, ginger, and garlic. Fry for 3-5 minutes. Turn the heat to high, add the diced lean meat, stir-fry quickly until the meat turns white and separates, then pour 50ml of cooking wine along the edge of the wok. Turn the heat to medium-low, pour all the mixed sauce into the pot, and stir-fry for 15-20 minutes. After adding the five-spice powder and stir-frying evenly, pour in water, just enough to cover all the ingredients, and stir well. Turn the heat to the lowest setting, cover the pot, and simmer for 40-60 minutes, stirring every 10-15 minutes during this time. Open the lid, turn back to medium heat and reduce the sauce until it is thick and continuous when scooped up with a spoon but does not drip quickly. Turn off the heat and let it cool completely before serving.

[0020] The vegetable oil is a blended oil, which is a mixture of peanut oil and sesame oil in a mass ratio of 8:1.

[0021] The meat used is pork foreleg with a fat-to-lean ratio of 3:7.

[0022] The fermented soybean paste used is made from red oil fermented soybeans, specifically from Pixian County, Sichuan Province.

[0023] The Zhuhou sauce used is Zhuhou sauce produced in Guangdong.

[0024] The ingredients (by weight) of the five-spice powder are 40 parts star anise, 25 parts cinnamon, 18 parts Sichuan peppercorns, 12 parts fennel seeds and 5 parts cloves.

[0025] The sweet bean sauce used is Beijing Liubiju sweet bean sauce.

[0026] In this embodiment, the fried sauce is simply mixed with the cooked noodles before use.

[0027] The present invention and its embodiments have been described above. This description is not restrictive, and the embodiments shown are only one of the embodiments of the present invention. The actual structure is not limited to this. In conclusion, if those skilled in the art are inspired by this description and design similar structures and embodiments without departing from the spirit of the present invention, they should all fall within the protection scope of the present invention.

Claims

1. A flavored fried sauce for fried noodles, characterized in that, By weight, it is made from the following raw materials: 5000-10000 parts vegetable oil, 400-1000 parts onion, 20-50 parts scallion, 20-50 parts ginger, 20-50 parts garlic, 3000-7000 parts meat, 400-700 parts broad bean paste, 500-850 parts soybean paste, 500-850 parts chu hou sauce, 200-350 parts sweet bean sauce, and 50-120 parts five-spice powder.

2. The flavored fried sauce for fried noodles according to claim 1, characterized in that, By weight, it is made from the following raw materials: 7600 parts vegetable oil, 600 parts onion, 35 parts scallion, 35 parts ginger, 35 parts garlic, 5400 parts meat, 650 parts broad bean paste, 750 parts soybean paste, 750 parts chu hou sauce, 250 parts sweet bean sauce, and 100 parts five-spice powder.

3. A flavored fried sauce for fried noodles according to claim 1 or 2, characterized in that, The vegetable oil is selected from blended oil or soybean oil, wherein the blended oil is composed of peanut oil and sesame oil in a mass ratio of 8:

1.

4. A flavored fried sauce for fried noodles according to claim 1 or 2, characterized in that, The meat used is pork foreleg or pork belly with a fat-to-lean ratio of 3:7 or 4:

6.

5. A flavored fried sauce for fried noodles according to claim 1 or 2, characterized in that, The fermented soybean paste used is made from red oil fermented soybeans.

6. A flavored fried sauce for fried noodles according to any one of claims 1 to 5, characterized in that, Its preparation method includes the following steps: 1) Raw material pretreatment Finely chop the onion, scallion, ginger, and garlic into even pieces, about 2-5mm thick. Separate the lean and fatty parts of the meat and cut them into 0.5-0.8cm cubes. Mix together fermented soybean paste, soybean paste, hoisin sauce, and sweet bean sauce, add an appropriate amount of water or cooking wine, stir well, and you will get a mixed sauce. 2) Pour vegetable oil into a pot, add diced fatty pork to the cold oil, and stir-fry over medium heat until the diced fatty pork turns golden brown and shrinks in size, rendering the pork fat fully. After removing the oil residue, keep the heat at medium and add chopped green onions, ginger, and garlic. Fry for 3-5 minutes. Turn the heat to high, add the diced lean meat, stir-fry quickly until the meat turns white and separates, then pour in cooking wine along the edge of the wok. Turn the heat to medium-low, pour all the mixed sauce into the pot, and stir-fry for 15-20 minutes. After adding five-spice powder and stir-frying evenly, pour in water or broth, just enough to cover all the ingredients, and stir well. Turn the heat to the lowest setting, cover the pot, and simmer for 40-60 minutes, stirring occasionally every 10-15 minutes. Open the lid, turn back to medium heat and reduce the sauce until it is thick and continuous when scooped up with a spoon but does not drip quickly. Turn off the heat and let it cool completely before serving.