CN101095536A - Qishanshaozi noodle soup materials - Google Patents
Qishanshaozi noodle soup materials Download PDFInfo
- Publication number
- CN101095536A CN101095536A CNA2007100182090A CN200710018209A CN101095536A CN 101095536 A CN101095536 A CN 101095536A CN A2007100182090 A CNA2007100182090 A CN A2007100182090A CN 200710018209 A CN200710018209 A CN 200710018209A CN 101095536 A CN101095536 A CN 101095536A
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- whistle
- qishanshaozi
- vinegar
- bun
- local flavor
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Abstract
The invention relates to a kind of Qishan reed noodle soup stock, comprising reed meat bun, tart and delicious flavoring bun, and flavoring vegetable bun, the weight proportion of them is 5-50: 5-50: 2-10.The flvoring vegetable is dewatered and dried, reed meat, tart and delicious bun are boiled, disinfected and packed at high temperature. The product is instant food using boiling water, and is characterized by fast, time saving, abundant nutrition, scientific batching and easy carrying, etc. The preservative period at normal temperature is up to 12 months.
Description
Technical field
The invention belongs to food technology field, particularly a kind of instant food.
Background technology
So the whistle surface current passes a kind of traditional characteristics wheaten food in Guanzhong area.Especially with a long history with the sub-face in the whistle, Qishan (smell of urine), with thin, muscle, light, fry in shallow oil, rare, Wang, sour, peppery, fragrant and famous.Its feature is: noodles are elongated, and thickness is even, and minced or diced meat to be added to noodles or other food before serving is bright fragrant, the chilli oil surface, and the soup flavor is vinegar-pepper, and muscle is tough tasty and refreshing, and old children is all suitable.Pliable and tough have both at the same time.The whistle face starts from the Zhou Dynasty according to legend, is the wheaten food good merchantable brand of folk tradition.Add egg (or bean curd), chrysanthemum, auricularia auriculajudae, and the end dish of delicate flavour with pork " minced or diced meat to be added to noodles or other food before serving " during making, float dish, cook the soup top dressing and form.
The whistle face is because its manufacture craft is numerous and diverse, and is to the ingredient requirement height, main all in restaurant's field fabrication and sale.Be head it off, applicant has been invented whistle meat and preparation method thereof and has been obtained patent of invention (patent No. 96118907.X) in 1996, this patent has solved the storage and the transportation problem of whistle meat, push whistle meat to industrial-scale production from the workshop-based processing mode of past farmers', made whistle meat move towards all over the country.
From the local flavor of whistle face, whistle face main feature is the acid, peppery, fragrant on the taste of its soup stock; Mainly be particular about rapeseed oil, the farmers''s vinegar employing special process making soup stock that adopts this real estate from materials and technology.When edible well-done noodles are dragged in people's soup stock and get final product.Therefore, whistle meat is only arranged and do not have genuine soup stock still can't taste whistle face with genuine flavour.But because whistle noodle soup material complex manufacturing technology, not only common people are not easy to grasp, and can't preserve transportation, make the whistle face only be confined to the edible stage of field fabrication.Along with living standards of the people improve, people's out on tours has become a kind of fashion, and the native goes out to eat the local food of liking becomes basic need.Therefore, this food with unique lacol flavor is made instant food and keep its exclusive taste to become the task of top priority.
Summary of the invention
The object of the invention provides a kind of Qishanshaozi noodle soup materials that can on-the-spot allotment.
Specifically, Qishanshaozi noodle soup materials comprises whistle pork pies, sour, peperry and incense seasoning bag, local flavor green vegetable bun, and its weight ratio is: the whistle pork pies: sour, peperry and incense seasoning bag: local flavor green vegetable bun=5-50: 5-50: 2-10.
Whistle pork pies, sour, peperry and incense seasoning bag, its weight ratio of local flavor green vegetable bun that the present invention recommends are: whistle pork pies: sour, peperry and incense seasoning bag: local flavor green vegetable bun=30-50: 30-5 0: 6-10.
The components by weight of described sour, peperry and incense seasoning bag is following and according to being prepared as follows method preparation:
1. vinegar 10-50,
2. salt 3-18,
3. chilli powder 0.5-15,
4. vegetable oil 1-10,
5. spice 1-10;
In said components, also can add: 6. monosodium glutamate 1-10,7. chickens' extract 1-10.
Preparation technology is:
With the vegetable oil heating, capsicum is burned in vegetable oil, and salt is made popular in oil, pours into and boils after vinegar is boiled in water for a while, then dress with soy, vinegar, etc. pot, adds spice.
Cool slightly back adds monosodium glutamate and the chickens' extract pack gets final product.
Described each components by weight of local flavor green vegetable bun is:
1. carrot 0.3-5 dewaters
2. verdant 0.1-10 dewaters
3. day lily 0.1-10 dewaters
4. egg cake 0.2-20 dewaters
5. black fungus 0.1-10 dewaters.
Qishanshaozi noodle soup materials of the present invention, major technique innovative point are at Qishan Shaozi noodles local flavor characteristics " soup stock is fried in shallow oil rare Wang, taste sour, peperry and incense ", innovate the instant flavous food of a kind of the best.Its main local flavor sour, peperry and incense is a kind of very unique local flavor, tart flavour, pungent and the fragrance that promptly will keep it also will allow more consumers accept, and are its key problem in technology, in order to reach the whistle pork pies that local flavor orthodox school wears again, embodied the feature of whistle face.Fry in shallow oil rare Wang in order to guarantee that whistle noodle soup material reaches, dispose the local flavor green vegetable bun again, the five terminal of the plant that typical local dish is selected for use, root, stem, leaf, flower, fruit are made into, and color is that reddish yellow is green white black.Get the red of carrot, the Huang of day lily, verdant green, egg is white, black fungus is black, thereby has reached meat dish egg, look good, smell good and taste good, consider people's daily life needs again, can reach condition element such as quick and convenient when edible, typical local dish adopts dewatered drying to form whistle meat, sour, peperry and incense, adopt the thermophilic digestion packaging bags, high temperature sterilization forms.Keeping adopting boiling water instant under the present situation of original special favor towards soup, have " save time fast, nutrition health, batching science, easy to carry, be convenient to deposit " etc. characteristics.The following shelf-life of normal temperature can reach 12 months.
The product advantage: save time fast, unique flavor, nutrition health, batching science, keep original flavor, boiling water dash food, easy to carry, be convenient to deposit.
The specific embodiment
Embodiment 1: Qishanshaozi noodle soup materials comprises: A, whistle pork pies; B, vinegar-pepper pork pies; C, local flavor green vegetable bun.Wherein: A, whistle pork pies 40 grams, B, vinegar-pepper sachet 40 grams, C, local flavor green vegetable bun 8 grams.
Each component package becomes:
1, whistle pork pies (this production technology and batching are made according to patent of invention formerly);
2, sour, peperry and incense seasoning bag:
1. vinegar (making vinegar) 30 restrains
2. salt (health refined salt) 9 restrains
3. chilli powder (do not have capsicum is done) 2 restrains
4. monosodium glutamate (the pure monosodium glutamate of 99% content) 5 restrains
5. chickens' extract 5 restrains
6. vegetable oil 6.5 restrains;
7. spice (ginger, Chinese prickly ash, anise, cassia bark, fennel seeds) 3 restrains
Preparation technology is:
With the vegetable oil heating, capsicum is burned in vegetable oil, and salt is made popular in oil, pours into and boils after vinegar is boiled in water for a while, then dress with soy, vinegar, etc. pot, adds spice; Cool slightly back adds monosodium glutamate and the chickens' extract pack gets final product.
3, local flavor green vegetable bun:
1. carrot 3 grams dewater
2. verdant 1 gram dewaters
3. day lily 1 gram dewaters
4. egg cake 2 grams dewater
5. black fungus 1 gram dewaters.
Pack back high temperature sterilization got final product after consumption was weighed according to the rules with above-mentioned each component.
Embodiment 2:
Qishanshaozi noodle soup materials comprises: A, whistle pork pies; B, vinegar-pepper pork pies; C, local flavor green vegetable bun.Wherein: A, whistle pork pies 5 grams, B, vinegar-pepper sachet 50 grams, C, local flavor green vegetable bun 2 grams.
Each component package becomes:
1, whistle pork pies (this production technology and batching are made according to patent of invention formerly);
2, sour, peperry and incense seasoning bag:
1. vinegar (making vinegar) 50 restrains
2. salt (health refined salt) 18 restrains
3. chilli powder (do not have capsicum is done) 10 restrains
4. monosodium glutamate (the pure monosodium glutamate of 99% content) 5 restrains
6. vegetable oil 4 restrains;
7. spice (ginger, Chinese prickly ash, anise, cassia bark, fennel seeds) 4 restrains
Preparation technology is:
With the vegetable oil heating, capsicum is burned in vegetable oil, and salt is made popular in oil, pours into and boils after vinegar is boiled in water for a while, then dress with soy, vinegar, etc. pot, adds spice; Cool slightly back adds monosodium glutamate and the chickens' extract pack gets final product.
3, local flavor green vegetable bun:
1. carrot 5 grams dewater
2. verdant 0.1 gram dewaters
3. day lily 5 grams dewater
4. egg cake 20 grams dewater
5. black fungus 0.1 gram dewaters.
Above-mentioned each component pack back high temperature sterilization is got final product.
Embodiment 3:
Qishanshaozi noodle soup materials comprises: A, whistle pork pies; B, vinegar-pepper pork pies; C, local flavor green vegetable bun.Wherein: A, whistle pork pies 50 grams, B, vinegar-pepper sachet 5 grams, C, local flavor green vegetable bun 10 grams.
Each component package becomes:
1, whistle pork pies (this production technology and batching are made according to patent of invention formerly);
2, sour, peperry and incense seasoning bag:
1. vinegar (making vinegar) 10 restrains
2. salt (health refined salt) 3 restrains
3. chilli powder (do not have capsicum is done) 1 restrains
4. monosodium glutamate (the pure monosodium glutamate of 99% content) 1 restrains
5. chickens' extract 1 restrains
6. vegetable oil 2 restrains;
7. spice (ginger, Chinese prickly ash, anise, cassia bark, fennel seeds) 5 restrains
Preparation technology is:
With the vegetable oil heating, capsicum is burned in vegetable oil, and salt is made popular in oil, pours into and boils after vinegar is boiled in water for a while, then dress with soy, vinegar, etc. pot, adds spice; Cool slightly back adds monosodium glutamate and the chickens' extract pack gets final product.
3, local flavor green vegetable bun:
1. carrot 5 grams dewater
2. verdant 10 grams dewater
3. day lily 8 grams dewater
4. egg cake 10 grams dewater
5. black fungus 6 grams dewater.
Above-mentioned each component pack back high temperature sterilization is got final product.
Claims (5)
1, a kind of Qishanshaozi noodle soup materials is characterized in that comprising that whistle pork pies, sour, peperry and incense seasoning bag, local flavor green vegetable bun and its weight ratio are: whistle pork pies: sour, peperry and incense seasoning bag: local flavor green vegetable bun=5-50: 5-50: 2-10.
2, Qishanshaozi noodle soup materials according to claim 1 is characterized in that comprising that whistle pork pies, sour, peperry and incense seasoning bag, local flavor green vegetable bun and its weight ratio are: whistle pork pies: sour, peperry and incense seasoning bag: local flavor green vegetable bun=30-50: 30-50: 6-10.
3, Qishanshaozi noodle soup materials according to claim 1 and 2 is characterized in that the components by weight of described sour, peperry and incense seasoning bag is following and according to being prepared as follows the method preparation:
1. vinegar 10-50,
2. salt 3-18,
3. chilli powder 0.5-15,
4. vegetable oil 1-10,
5. spice 1-10;
Preparation technology is:
With the vegetable oil heating, capsicum is burned in vegetable oil, and salt is made popular in oil, and the vinegar of falling people is boiled after boiling in water for a while, then dress with soy, vinegar, etc. pot, adds spice.
4, Qishanshaozi noodle soup materials according to claim 3 is characterized in that also can adding in said components: 6. monosodium glutamate 1-10,7. chickens' extract 1-10; And the cool slightly back of vinegar adds monosodium glutamate and chickens' extract pack in preparation technology.
5, Qishanshaozi noodle soup materials according to claim 1 and 2 is characterized in that described each components by weight of local flavor green vegetable bun is:
1. carrot 0.3-5 dewaters
2. verdant 0.1-10 dewaters
3. day lily 0.1-10 dewaters
4. egg cake 0.2-20 dewaters
5. black fungus 0.1-10 dewaters.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2007100182090A CN101095536A (en) | 2007-06-16 | 2007-06-16 | Qishanshaozi noodle soup materials |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2007100182090A CN101095536A (en) | 2007-06-16 | 2007-06-16 | Qishanshaozi noodle soup materials |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101095536A true CN101095536A (en) | 2008-01-02 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA2007100182090A Pending CN101095536A (en) | 2007-06-16 | 2007-06-16 | Qishanshaozi noodle soup materials |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102813246A (en) * | 2011-06-08 | 2012-12-12 | 吴婷婷 | Manufacturing method for soup bases, soup bases and cooked wheaten food comprising soup bases |
| CN104905127A (en) * | 2014-03-11 | 2015-09-16 | 齐银芳 | Farmhouse bland minced fish meat noodle production process |
| CN104970295A (en) * | 2015-06-10 | 2015-10-14 | 杜本国 | Conveniently carriable diced meat noodle and production method thereof |
| CN105995887A (en) * | 2016-05-25 | 2016-10-12 | 李伟 | Sour, hot and flavorful soup base of minced noodles |
| CN106173930A (en) * | 2016-06-14 | 2016-12-07 | 青岛秦上秦餐饮管理有限公司 | Fragrant noodles with minced pork and winter bamboo shoots of a kind of element and preparation method thereof |
-
2007
- 2007-06-16 CN CNA2007100182090A patent/CN101095536A/en active Pending
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102813246A (en) * | 2011-06-08 | 2012-12-12 | 吴婷婷 | Manufacturing method for soup bases, soup bases and cooked wheaten food comprising soup bases |
| CN102813246B (en) * | 2011-06-08 | 2013-10-23 | 吴婷婷 | Manufacturing method for soup bases, soup bases and cooked wheaten food comprising soup bases |
| CN104905127A (en) * | 2014-03-11 | 2015-09-16 | 齐银芳 | Farmhouse bland minced fish meat noodle production process |
| CN104970295A (en) * | 2015-06-10 | 2015-10-14 | 杜本国 | Conveniently carriable diced meat noodle and production method thereof |
| CN104970295B (en) * | 2015-06-10 | 2018-06-26 | 杜本国 | A kind of noodles with minced pork and winter bamboo shoots being convenient for carrying and its production method |
| CN105995887A (en) * | 2016-05-25 | 2016-10-12 | 李伟 | Sour, hot and flavorful soup base of minced noodles |
| CN106173930A (en) * | 2016-06-14 | 2016-12-07 | 青岛秦上秦餐饮管理有限公司 | Fragrant noodles with minced pork and winter bamboo shoots of a kind of element and preparation method thereof |
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Application publication date: 20080102 |