CN103859281B - Instant Lingshui acid powder - Google Patents
Instant Lingshui acid powder Download PDFInfo
- Publication number
- CN103859281B CN103859281B CN201410107618.8A CN201410107618A CN103859281B CN 103859281 B CN103859281 B CN 103859281B CN 201410107618 A CN201410107618 A CN 201410107618A CN 103859281 B CN103859281 B CN 103859281B
- Authority
- CN
- China
- Prior art keywords
- sauce
- broken
- oil
- powder
- parts
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
- 239000000843 powder Substances 0.000 title claims abstract description 53
- 239000002253 acid Substances 0.000 title claims abstract description 23
- 235000015067 sauces Nutrition 0.000 claims abstract description 66
- 239000004615 ingredient Substances 0.000 claims abstract description 18
- 235000013312 flour Nutrition 0.000 claims abstract description 17
- 240000007594 Oryza sativa Species 0.000 claims abstract description 14
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 14
- 235000009566 rice Nutrition 0.000 claims abstract description 14
- 240000004160 Capsicum annuum Species 0.000 claims abstract description 13
- 239000002994 raw material Substances 0.000 claims abstract description 13
- 239000008280 blood Substances 0.000 claims abstract description 7
- 210000004369 blood Anatomy 0.000 claims abstract description 7
- 235000015278 beef Nutrition 0.000 claims description 37
- 239000012634 fragment Substances 0.000 claims description 30
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 25
- 239000008157 edible vegetable oil Substances 0.000 claims description 20
- 241000234282 Allium Species 0.000 claims description 15
- 241001499808 Allium atrorubens Species 0.000 claims description 15
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 15
- 240000002234 Allium sativum Species 0.000 claims description 15
- 235000017060 Arachis glabrata Nutrition 0.000 claims description 15
- 244000105624 Arachis hypogaea Species 0.000 claims description 15
- 235000010777 Arachis hypogaea Nutrition 0.000 claims description 15
- 235000018262 Arachis monticola Nutrition 0.000 claims description 15
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 15
- 235000004611 garlic Nutrition 0.000 claims description 15
- 235000008397 ginger Nutrition 0.000 claims description 15
- 235000020232 peanut Nutrition 0.000 claims description 15
- 150000003839 salts Chemical class 0.000 claims description 14
- 241000243812 Arenicola marina Species 0.000 claims description 13
- 238000000034 method Methods 0.000 claims description 13
- 230000008569 process Effects 0.000 claims description 13
- 241000237502 Ostreidae Species 0.000 claims description 10
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 10
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 10
- 235000003434 Sesamum indicum Nutrition 0.000 claims description 10
- 235000013527 bean curd Nutrition 0.000 claims description 10
- 239000000203 mixture Substances 0.000 claims description 10
- 239000003921 oil Substances 0.000 claims description 10
- 235000019198 oils Nutrition 0.000 claims description 10
- 235000020636 oyster Nutrition 0.000 claims description 10
- 239000008159 sesame oil Substances 0.000 claims description 10
- 235000011803 sesame oil Nutrition 0.000 claims description 10
- 235000013555 soy sauce Nutrition 0.000 claims description 10
- 230000018044 dehydration Effects 0.000 claims description 8
- 238000006297 dehydration reaction Methods 0.000 claims description 8
- 235000013311 vegetables Nutrition 0.000 claims description 8
- 210000005239 tubule Anatomy 0.000 claims description 6
- 235000021419 vinegar Nutrition 0.000 claims description 6
- 241000251468 Actinopterygii Species 0.000 claims description 5
- 241000238366 Cephalopoda Species 0.000 claims description 5
- 244000068988 Glycine max Species 0.000 claims description 5
- 235000010469 Glycine max Nutrition 0.000 claims description 5
- 206010033546 Pallor Diseases 0.000 claims description 5
- 235000019482 Palm oil Nutrition 0.000 claims description 5
- 235000019484 Rapeseed oil Nutrition 0.000 claims description 5
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 5
- 229930006000 Sucrose Natural products 0.000 claims description 5
- 239000006260 foam Substances 0.000 claims description 5
- 239000000446 fuel Substances 0.000 claims description 5
- 235000021552 granulated sugar Nutrition 0.000 claims description 5
- 239000004006 olive oil Substances 0.000 claims description 5
- 235000008390 olive oil Nutrition 0.000 claims description 5
- 239000002540 palm oil Substances 0.000 claims description 5
- 239000002245 particle Substances 0.000 claims description 5
- 235000011837 pasties Nutrition 0.000 claims description 5
- 239000002304 perfume Substances 0.000 claims description 5
- 235000013599 spices Nutrition 0.000 claims description 5
- 238000003892 spreading Methods 0.000 claims description 5
- 230000007480 spreading Effects 0.000 claims description 5
- 238000005303 weighing Methods 0.000 claims description 5
- 241000206607 Porphyra umbilicalis Species 0.000 claims description 4
- 230000002879 macerating effect Effects 0.000 claims description 3
- 239000000052 vinegar Substances 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 2
- 244000273928 Zingiber officinale Species 0.000 claims 3
- 244000000231 Sesamum indicum Species 0.000 claims 2
- 206010020772 Hypertension Diseases 0.000 abstract description 2
- 241001465754 Metazoa Species 0.000 abstract description 2
- 239000003760 tallow Substances 0.000 abstract description 2
- 241000234314 Zingiber Species 0.000 description 12
- 210000003128 head Anatomy 0.000 description 12
- 239000000463 material Substances 0.000 description 9
- 241000207961 Sesamum Species 0.000 description 8
- 239000000796 flavoring agent Substances 0.000 description 6
- 235000019634 flavors Nutrition 0.000 description 6
- 238000004519 manufacturing process Methods 0.000 description 5
- 238000004806 packaging method and process Methods 0.000 description 4
- 240000006108 Allium ampeloprasum Species 0.000 description 3
- 235000005254 Allium ampeloprasum Nutrition 0.000 description 3
- 240000008436 Ipomoea aquatica Species 0.000 description 3
- 235000019004 Ipomoea aquatica Nutrition 0.000 description 3
- 235000012976 tarts Nutrition 0.000 description 3
- 239000000919 ceramic Substances 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 210000000214 mouth Anatomy 0.000 description 2
- 210000001779 taste bud Anatomy 0.000 description 2
- 241000287828 Gallus gallus Species 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 238000004891 communication Methods 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 239000006185 dispersion Substances 0.000 description 1
- 230000008030 elimination Effects 0.000 description 1
- 238000003379 elimination reaction Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 239000008236 heating water Substances 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 239000002184 metal Substances 0.000 description 1
- 238000012544 monitoring process Methods 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 238000005457 optimization Methods 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 230000014860 sensory perception of taste Effects 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 230000000638 stimulation Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L35/00—Food or foodstuffs not provided for in groups A23L5/00 – A23L33/00; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seasonings (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
A kind of instant Lingshui acid powder, at least comprise by weight following batching: dry rice flour bar 10-12 part, sauce packet 6-8 weight portion, ingredient bags 2-3 weight portion, in the various raw materials of the instant Lingshui acid powder of this invention, do not contain animal tallow, yellow lantern chilli wherein is not got angry after eating, the crowd of hypertension, high fat of blood is also edible, the Islamic of simultaneously preparing burden, numerous Moslems are also edible.
Description
Technical field
The present invention relates to the technical field of the suitability for industrialized production of Lingshui acid powder, particularly a kind of instant Lingshui acid powder.
Background technology
The local famous local delicacies in Suan Fenshi Hainan, Lingshui, comes from Lingshui county among the people, because its local flavor of solely treating is subject to liking of local resident and traveller deeply. In Lingshui, sour powder shop can be described as without allowing and does not exist. In each corner in city, Lingshui, within big and small sour powder stand spreads all over alley. Educate the portable go-cart of sour powder, all kinds of foods shop that handlebar acid powder is managed as sideline production of specially selling, offer in addition the sour powder shop of larger StoreFront using sour powder as signboard, even each villages and small towns in Lingshui, all can't do without the shadow of sour powder. In recent years, also there is Suan Fen shop, several Lingshuis at Haikou City. Can say, acid powder in Lingshui not only becomes the snack that locals likes the most, and domestic no matter southerner or northerner, has arrived Lingshui county and all will taste Lingshui acid powder and give consistent favorable comment. Therefore, acid powder in Lingshui has become the Speciality Foods of international communication.
But the production of Lingshui acid powder is for many years always taking dispersion, the workshop-based production of small-scale as main, cause market quality monitoring difficult, sanitary condition is poor, and even indivedual producers process taking rice inferior as raw material, and product quality and safety are difficult to ensure, particularly sauce, condiment, arbitrarily allotment especially, does not have the pattern of the optimization of moulding can reference, is difficult to suitability for industrialized production, seriously restrict the rise and development of this industry, had much room for improvement and promote.
Summary of the invention
To the object of the invention is in order addressing the above problem, a kind of instant Lingshui acid powder to be provided. .
Technical scheme of the present invention is: a kind of instant Lingshui acid powder, at least comprises following batching by weight: dry rice flour bar 10-12 part, sauce packet 6-8 weight portion, ingredient bags 2-3 weight portion, and pack or bucket packaging,
Wherein sauce packet comprises that following batching is prepared from by weight:
Edible vegetable oil 30-40 part,
Red onion fragment 4-6 part, the broken 4.5-6.5 part of the head of garlic, ginger end 4-5 part, broken pimiento 1.5-2.5 part, onion fragment 2-3 part,
Smoked plum sauce 2-3 part, fermented bean curd 3-5 part, beans sauce 2-3, dark soy sauce 1-2 part, amber light cage thick chilli sauce 3-5 part, sesame 0.5-0.8 part, peanut powder 0.8-1.2 part,
White sugar 1.5-2.5 part, rice vinegar 1.2-1.6 part, brown granulated sugar 1.5-2.5 part, salt 2.5-3 part, oyster sauce 4-5 part, sesame oil 2-3 part,
Cold water is appropriate, fecula 20-30 part, flour 10-15 part
Above-mentioned batching is processed in accordance with the following steps,
A. quick-fried perfume (or spice)
Pot adds edible vegetable oil after dryouting, and big fire is oil temperature to 180 DEG C-220 DEG C, puts into red onion fragment, the head of garlic is broken, ginger is last, broken pimiento, onion fragment, stir-fry fast 15 seconds-60 seconds,
B. ripe sauce
When smoked plum sauce, fermented bean curd, beans sauce, dark soy sauce, amber light cage thick chilli sauce, sesame, peanut powder, putting into pot lowers the temperature, turn the fire in a stove before fuel is added simultaneously down, keep kettle temperature at 90 DEG C-110 DEG C, stir-fry and raw material was fully mixed in 2-5 minute, in the process that stir-fries, add oyster sauce, sesame oil
C. become sauce
Add cold water, fecula, flour; Be brewed into pasty state,
D. after weighing, be packaged into bag;
Wherein ingredient bags, comprises that following batching is prepared from by weight:
Dried beef 3-5 part, small Dried fish 2.5-3.5 part, the broken 2-3 part of peanut, dried squids 4-5 part, the dry 1-2 part of sandworm, dehydration green vegetables 4-7 part, above-mentioned batching is weighed and is dressed up small powder bag after mixing.
Wherein the process of producing beef jerky of ingredient bags is as follows:
A. get the raw materials ready
First beef is cleaned, be cut into the thin slice of 1-2mm
B. blanching
Cold water is cooked above-mentioned beef thin slice, after water is outputed blood foam, pulls out, and cold water cleans,
C. touch material
Beef thin slice is shakeout to the mixture of spreading salt, flavoring powder, edible vegetable oil,
D. baked system
The above-mentioned beef thin slice of touching after material is put in baked baking oven, temperature 150-180 DEG C, baked 30-60 minute processed, until Cheng Gan,
E. section
Jiang the baked dried beef of making, cut into the square fritter of 2cm-3cm.
Wherein the dry process of the sandworm of ingredient bags is as follows:
F. first by after dry sandworm macerating, the tail of decaptitating, rinse with tubule inner,
G. then pour into laver powder and salt with tubule,
H. the environment that is placed in 40-55 DEG C is dried.
Described edible vegetable oil is any or the optional two or more mixture wherein in palm oil, soya-bean oil, rapeseed oil, olive oil.
Described red onion fragment, the head of garlic is broken, ginger is last, the particle diameter of broken pimiento, onion fragment is less than 2mm.
Beneficial effect of the present invention
In the various raw materials of instant Lingshui acid powder of this invention, not containing animal tallow, yellow lantern chilli wherein is not got angry after eating, and the crowd of hypertension, high fat of blood is also edible, the Islamic of simultaneously preparing burden, and numerous Moslems are also edible.
Sauce packet in this invention, has reached preferably effect with proportioning preferably, makes tart flavour, pungent natural, comfortable, is extremely suitable as flavouring for instant Lingshui acid powder, has the advantages such as preparation is simple, local flavor is naturally strong.
Tart flavour is wherein respectively from smoked plum sauce and rice vinegar, and the two stimulates taste buds different in oral cavity, can excite trencherman's multi-faceted taste perception; Pungent is wherein respectively from pimiento and amber light cage thick chilli sauce, and the two also stimulates taste buds different in oral cavity, and in conjunction with the stimulation of above-mentioned tart flavour, comprehensive feeder is with frank impression.
The total ingredient bags of this invention comprises multiple batching, taste is abundant, can significantly promote the mouthfeel of instant Lingshui acid powder, the wherein baked system processing of dried beef Tong Guo, can reach dry fragrant tasty effect, its taste is better than the dried beef that usual boiling is dried, and the laver powder and the salt that during sandworm is dry, add, can promote the dry delicate flavour of sandworm.
Detailed description of the invention
Embodiment mono-: a kind of instant Lingshui acid powder, at least comprises following batching by weight: dry rice flour bar 10-12 part, sauce packet 6-8 weight portion, ingredient bags 2-3 weight portion, pack or bucket packaging,
Wherein sauce packet comprises that following batching is prepared from by weight:
30 parts of edible vegetable oils, 4 parts, red onion fragment, broken 4.5 parts of the head of garlic, 4 parts, ginger end, 1.5 parts of broken pimientos, 2 parts, onion fragment, 2 parts, smoked plum sauce, 3 parts of fermented bean curd, beans sauce 2,1 part of dark soy sauce, 3 parts of amber light cage thick chilli sauce, 0.5 part of sesame, 0.8 part of peanut powder, 1.5 parts of white sugar, 1.2 parts of rice vinegars, 1.5 parts of brown granulated sugars, 2.5 parts of salt, 4 parts, oyster sauce, 2 parts, sesame oil, cold water are appropriate, 20 parts of fecula, 10 parts, flour;
Above-mentioned batching is processed in accordance with the following steps,
A. quick-fried perfume (or spice)
Pot adds edible vegetable oil after dryouting, and big fire is oil temperature to 180 DEG C-220 DEG C, puts into red onion fragment, the head of garlic is broken, ginger is last, broken pimiento, onion fragment, stir-fry fast 15 seconds-60 seconds,
B. ripe sauce
When smoked plum sauce, fermented bean curd, beans sauce, dark soy sauce, amber light cage thick chilli sauce, sesame, peanut powder, putting into pot lowers the temperature, turn the fire in a stove before fuel is added down simultaneously, keep kettle temperature at 90 DEG C-110 DEG C, stir-fry and raw material was fully mixed in 2-5 minute, in the process that stir-fries, add oyster sauce, sesame oil;
C. become sauce
Add cold water, fecula, flour; Be brewed into pasty state,
D. after weighing, be packaged into bag.
Described edible vegetable oil is any or the optional two or more mixture wherein in palm oil, soya-bean oil, rapeseed oil, olive oil.
Described red onion fragment, the head of garlic is broken, ginger is last, the particle diameter of broken pimiento, onion fragment is less than 2mm.
Described ingredient bags, comprises that following batching is prepared from by weight:
3 parts of dried beef, 2.5 parts of small Dried fish, broken 2 parts of peanut, 4 parts of dried squidses, dry 1 part of sandworm, 4 parts, dehydration green vegetables, above-mentioned batching is weighed and is dressed up small powder bag after mixing.
Described process of producing beef jerky is as follows:
A. get the raw materials ready
First beef is cleaned, be cut into the thin slice of 1-2mm
B. blanching
Cold water is cooked above-mentioned beef thin slice, after water is outputed blood foam, pulls out, and cold water cleans,
C. touch material
Beef thin slice is shakeout to the mixture of spreading salt, flavoring powder, edible vegetable oil,
D. baked system
The above-mentioned beef thin slice of touching after material is put in baked baking oven, temperature 150-180 DEG C, baked 30-60 minute processed, until Cheng Gan,
E. section
Jiang the baked dried beef of making, cut into the square fritter of 2cm-3cm.
Described dehydration green vegetables are water spinach or are leek.
Embodiment bis-: a kind of instant Lingshui acid powder, at least comprises following batching by weight: dry rice flour bar 10-12 part, sauce packet 6-8 weight portion, ingredient bags 2-3 weight portion, pack or bucket packaging,
Wherein sauce packet comprises that following batching is prepared from by weight:
35 parts of edible vegetable oils, 5 parts, red onion fragment, broken 5.5 parts of the head of garlic, 4.5 parts, ginger end, 2 parts of broken pimientos, 2.5 parts, onion fragment, 2.5 parts, smoked plum sauce, 4 parts of fermented bean curd, beans sauce 2.5,1.5 parts of dark soy sauces, 4 parts of amber light cage thick chilli sauce, 0.6 part of sesame, 1 part of peanut powder, 2 parts of white sugar, 1.4 parts of rice vinegars, 2 parts of brown granulated sugars, 2.8 parts of salt, 4.5 parts, oyster sauce, 2.5 parts, sesame oil, cold water are appropriate, 25 parts of fecula, 13 parts, flour;
Above-mentioned batching is processed in accordance with the following steps,
A. quick-fried perfume (or spice)
Pot adds edible vegetable oil after dryouting, and big fire is oil temperature to 180 DEG C-220 DEG C, puts into red onion fragment, the head of garlic is broken, ginger is last, broken pimiento, onion fragment, stir-fry fast 15 seconds-60 seconds,
B. ripe sauce
When smoked plum sauce, fermented bean curd, beans sauce, dark soy sauce, amber light cage thick chilli sauce, sesame, peanut powder, putting into pot lowers the temperature, turn the fire in a stove before fuel is added down simultaneously, keep kettle temperature at 90 DEG C-110 DEG C, stir-fry and raw material was fully mixed in 2-5 minute, in the process that stir-fries, add oyster sauce, sesame oil;
C. become sauce
Add cold water, fecula, flour; Be brewed into pasty state,
D. after weighing, be packaged into bag.
Described edible vegetable oil is any or the optional two or more mixture wherein in palm oil, soya-bean oil, rapeseed oil, olive oil.
Described red onion fragment, the head of garlic is broken, ginger is last, the particle diameter of broken pimiento, onion fragment is less than 2mm. Described ingredient bags, comprises that following batching is prepared from by weight:
4 parts of dried beef, 3 parts of small Dried fish, broken 2.5 parts of peanut, 4.5 parts of dried squidses, dry 1.5 parts of sandworm, 5.5 parts, dehydration green vegetables, above-mentioned batching is weighed and is dressed up small powder bag after mixing.
Described process of producing beef jerky is as follows:
A. get the raw materials ready
First beef is cleaned, be cut into the thin slice of 1-2mm
B. blanching
Cold water is cooked above-mentioned beef thin slice, after water is outputed blood foam, pulls out, and cold water cleans,
C. touch material
Beef thin slice is shakeout to the mixture of spreading salt, flavoring powder, edible vegetable oil,
D. baked system
The above-mentioned beef thin slice of touching after material is put in baked baking oven, temperature 150-180 DEG C, baked 30-60 minute processed, until Cheng Gan,
E. section
Jiang the baked dried beef of making, cut into the square fritter of 2cm-3cm.
Described dehydration green vegetables are water spinach or are leek.
Embodiment tri-: a kind of instant Lingshui acid powder, at least comprises following batching by weight: dry rice flour bar 10-12 part, sauce packet 6-8 weight portion, ingredient bags 2-3 weight portion, pack or bucket packaging,
Wherein sauce packet comprises that following batching is prepared from by weight:
40 parts of edible vegetable oils,
6 parts, red onion fragment, broken 6.5 parts of the head of garlic, 5 parts, ginger end, 2.5 parts of broken pimientos, 3 parts, onion fragment, 3 parts, smoked plum sauce, 5 parts of fermented bean curd, beans sauce 3,2 parts of dark soy sauces, 5 parts of amber light cage thick chilli sauce, 0.8 part of sesame, 1.2 parts of peanut powders, 2.5 parts of white sugar, 1.6 parts of rice vinegars, 2.5 parts of brown granulated sugars, 3 parts of salt, 5 parts, oyster sauce, 3 parts, sesame oil, cold water are appropriate, 30 parts of fecula, 15 parts, flour;
Above-mentioned batching is processed in accordance with the following steps,
A. quick-fried perfume (or spice)
Pot adds edible vegetable oil after dryouting, and big fire is oil temperature to 180 DEG C-220 DEG C, puts into red onion fragment, the head of garlic is broken, ginger is last, broken pimiento, onion fragment, stir-fry fast 15 seconds-60 seconds,
B. ripe sauce
When smoked plum sauce, fermented bean curd, beans sauce, dark soy sauce, amber light cage thick chilli sauce, sesame, peanut powder, putting into pot lowers the temperature, turn the fire in a stove before fuel is added down simultaneously, keep kettle temperature at 90 DEG C-110 DEG C, stir-fry and raw material was fully mixed in 2-5 minute, in the process that stir-fries, add oyster sauce, sesame oil;
C. become sauce
Add cold water, fecula, flour; Be brewed into pasty state,
D. after weighing, be packaged into bag.
Described edible vegetable oil is any or the optional two or more mixture wherein in palm oil, soya-bean oil, rapeseed oil, olive oil.
Described red onion fragment, the head of garlic is broken, ginger is last, the particle diameter of broken pimiento, onion fragment is less than 2mm. Described ingredient bags, comprises that following batching is prepared from by weight:
5 parts of dried beef, 3.5 parts of small Dried fish, broken 3 parts of peanut, 5 parts of dried squidses, dry 2 parts of sandworm, 7 parts, dehydration green vegetables, above-mentioned batching is weighed and is dressed up small powder bag after mixing.
Described process of producing beef jerky is as follows:
A. get the raw materials ready
First beef is cleaned, be cut into the thin slice of 1-2mm
B. blanching
Cold water is cooked above-mentioned beef thin slice, after water is outputed blood foam, pulls out, and cold water cleans,
C. touch material
Beef thin slice is shakeout to the mixture of spreading salt, flavoring powder, edible vegetable oil,
D. baked system
The above-mentioned beef thin slice of touching after material is put in baked baking oven, temperature 150-180 DEG C, baked 30-60 minute processed, until Cheng Gan,
E. section
Jiang the baked dried beef of making, cut into the square fritter of 2cm-3cm.
Described dehydration green vegetables are water spinach or are leek.
In above-described embodiment one to three the baked process processed of Niu Rou, avoid metal baking oven to affect taste, preferably adopt the Hang baked system of stove and accessory Jin of " ceramic chicken oven " this class ceramics furnace inner bag of Chinese utility model patent 201120366183.0.
In above-mentioned three embodiment, add the dry following process of sandworm, can form three new embodiment;
F. first by after dry sandworm macerating, the tail of decaptitating, rinse with tubule inner,
G. then pour into laver powder and salt with tubule,
H. the environment that is placed in 40-55 DEG C is dried.
In ingredient bags in above-mentioned all embodiment, should add sealing drier, avoid material bag to get damp.
This instant Lingshui acid powder is put into above-mentioned dry rice flour bar in container when edible, and heating water soaks thoroughly, and then elimination moisture, pours sauce packet and ingredient bags into, and mixing thoroughly is edible.
Claims (3)
1. an instant Lingshui acid powder, at least comprises following batching by weight: dry rice flour bar 10-12 part, sauce packet 6-8 weight portion, ingredient bags 2-3 weight portion,
Wherein sauce packet comprises that following batching is prepared from by weight:
Edible vegetable oil 30-40 part, red onion fragment 4-6 part, the broken 4.5-6.5 part of the head of garlic, ginger end 4-5 part, broken pimiento 1.5-2.5 part, onion fragment 2-3 part, smoked plum sauce 2-3 part, fermented bean curd 3-5 part, beans sauce 2-3 part, dark soy sauce 1-2 part, amber light cage thick chilli sauce 3-5 part, sesame 0.5-0.8 part, peanut powder 0.8-1.2 part, white sugar 1.5-2.5 part, rice vinegar 1.2-1.6 part, brown granulated sugar 1.5-2.5 part, salt 2.5-3 part, oyster sauce 4-5 part, sesame oil 2-3 part, cold water is appropriate, fecula 20-30 part, flour 10-15 part
Above-mentioned batching is processed in accordance with the following steps,
A. quick-fried perfume (or spice)
Pot adds edible vegetable oil after dryouting, and big fire is oil temperature to 180 DEG C-220 DEG C, puts into red onion fragment, the head of garlic is broken, ginger is last, broken pimiento, onion fragment, stir-fry fast 15 seconds-60 seconds,
B. ripe sauce
When smoked plum sauce, fermented bean curd, beans sauce, dark soy sauce, amber light cage thick chilli sauce, sesame, peanut powder, putting into pot lowers the temperature, turn the fire in a stove before fuel is added simultaneously down, keep kettle temperature at 90 DEG C-110 DEG C, stir-fry and raw material was fully mixed in 2-5 minute, in the process that stir-fries, add oyster sauce, sesame oil
C. become sauce
Add cold water, fecula, flour; Be brewed into pasty state,
D. after weighing, be packaged into bag;
Wherein ingredient bags, comprises that following batching is prepared from by weight:
Dried beef 3-5 part, small Dried fish 2.5-3.5 part, the broken 2-3 part of peanut, dried squids 4-5 part, the dry 1-2 part of sandworm, dehydration green vegetables 4-7 part, above-mentioned batching is weighed and is dressed up small powder bag after mixing;
Wherein the process of producing beef jerky of ingredient bags is as follows:
A. get the raw materials ready
First beef is cleaned, be cut into the thin slice of 1-2mm
B. blanching
Cold water is cooked above-mentioned beef thin slice, after water is outputed blood foam, pulls out, and cold water cleans,
C. skinning loam
Beef thin slice is shakeout to the mixture of spreading salt, flavoring powder, edible vegetable oil,
D. baked system
Beef thin slice after above-mentioned skinning loam is put in baked baking oven, temperature 150-180 DEG C, baked 30-60 minute processed, until Cheng Gan,
E. section
Jiang the baked dried beef of making, cut into the square fritter of 2cm-3cm;
Wherein the dry process of the sandworm of ingredient bags is as follows:
F. first by after dry sandworm macerating, the tail of decaptitating, rinse with tubule inner,
G. then pour into laver powder and salt with tubule,
H. the environment that is placed in 40-55 DEG C is dried.
2. acid powder in instant Lingshui according to claim 1, is characterized in that: described edible vegetable oil is any or the optional two or more mixture wherein in palm oil, soya-bean oil, rapeseed oil, olive oil.
3. acid powder in instant Lingshui according to claim 1, is characterized in that: described red onion fragment, the head of garlic is broken, ginger is last, the particle diameter of broken pimiento, onion fragment is less than 2mm.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410107618.8A CN103859281B (en) | 2014-03-22 | 2014-03-22 | Instant Lingshui acid powder |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410107618.8A CN103859281B (en) | 2014-03-22 | 2014-03-22 | Instant Lingshui acid powder |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103859281A CN103859281A (en) | 2014-06-18 |
| CN103859281B true CN103859281B (en) | 2016-05-04 |
Family
ID=50898742
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410107618.8A Expired - Fee Related CN103859281B (en) | 2014-03-22 | 2014-03-22 | Instant Lingshui acid powder |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103859281B (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105029339A (en) * | 2015-08-27 | 2015-11-11 | 北京味食源食品科技有限责任公司 | Seasoning for sour soup beef |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103284171A (en) * | 2013-05-13 | 2013-09-11 | 潘小英 | Processing method of fingered citron flavored sliced dried beef |
| CN103535598A (en) * | 2013-10-17 | 2014-01-29 | 江南大学 | Processing method of moisturized instant rice noodles with canna |
-
2014
- 2014-03-22 CN CN201410107618.8A patent/CN103859281B/en not_active Expired - Fee Related
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103284171A (en) * | 2013-05-13 | 2013-09-11 | 潘小英 | Processing method of fingered citron flavored sliced dried beef |
| CN103535598A (en) * | 2013-10-17 | 2014-01-29 | 江南大学 | Processing method of moisturized instant rice noodles with canna |
Non-Patent Citations (2)
| Title |
|---|
| 方便面酱料生产和质量管控;张朝军;《中国调味品》;20110510;第36卷(第5期);76-78 * |
| 陵水酸粉;不详;《百度百科 http://baike.***.com/history/47591816》;20130813;第2页做法部分 * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN103859281A (en) | 2014-06-18 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN105146489B (en) | A kind of chicken cartilage mushroom sauce and preparation method thereof | |
| CN104012883A (en) | Incense pot beef vegetarian diet and preparation method thereof | |
| CN104472644A (en) | Yunnan ham sparassis crispa mooncake and processing method thereof | |
| CN104222211A (en) | Quick-frozen rice pizza product and preparation method thereof | |
| KR20110109318A (en) | The manufacturing method of smoked ham hocks kkakttugi | |
| CN104273197A (en) | Mooncake with Luchuan pig lean meat serving as stuffing | |
| CN103859281B (en) | Instant Lingshui acid powder | |
| CN103829209B (en) | Instant Lingshui acid powder sauce packet | |
| CN104413422A (en) | Roasted young pigeon and production method thereof | |
| CN106261944A (en) | The processing technique of saury | |
| CN1403031A (en) | Production process of instant won ton and instant dumpling | |
| CN111264628A (en) | Conveniently processed pork blood ball and preparation method thereof | |
| CN102613523A (en) | Hot pot dish convenient accessory material and manufacture method of hot pot dish convenient accessory material | |
| CN111264629A (en) | Instant pork blood ball food | |
| CN104026618A (en) | Method for manufacturing spicy duck (Yalajiao) by sanhui duck | |
| CN102771806A (en) | Production method for Tujia braised meat | |
| CN106473040A (en) | A kind of preparation technology of crisp chilli | |
| CN104757047A (en) | Preparation method of folium artemisiae argyi cake | |
| CN101623066A (en) | Method for making convenient wontons and dumplings | |
| CN107811273A (en) | A kind of preparation method of peanut chilli sauce | |
| CN105265915A (en) | Formula of peanut chili sauce | |
| CN104585346A (en) | Black sesame shredded chicken sauced bean curd and preparation method thereof | |
| CN103829264A (en) | Beef jerky preparation method | |
| KR20200048991A (en) | Process of manufacturing sauce having improved flavor and cooking bowl of rice with the sauce | |
| CN102986798A (en) | Method for making olive oil egg rolls |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| CF01 | Termination of patent right due to non-payment of annual fee | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20160504 Termination date: 20170322 |