CN104489585A - Sauce seasoning for mixing with noodles - Google Patents
Sauce seasoning for mixing with noodles Download PDFInfo
- Publication number
- CN104489585A CN104489585A CN201410768720.2A CN201410768720A CN104489585A CN 104489585 A CN104489585 A CN 104489585A CN 201410768720 A CN201410768720 A CN 201410768720A CN 104489585 A CN104489585 A CN 104489585A
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- parts
- sauce
- soy sauce
- oil
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- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
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- 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)
- Noodles (AREA)
Abstract
The invention relates to a sauce seasoning for mixing with noodles. The sauce seasoning comprises the following raw materials in parts by weight: 12-16 parts of mustard tuber shreds, 12-16 parts of chili, 8-12 parts of edible blended oil, 8-12 parts of green onion mash and the like. The invention further discloses a preparation method of the sauce for mixing with noodles. The sauce seasoning provided by the invention has the advantages that (1) Chengdu famous snack, namely noodles with hot pepper, forms an independent product in the way of sauce; and (2) the cooking process is more convenient by using the sauce seasoning.
Description
Technical field
The invention belongs to food technology field, particularly a kind of noodles served with soy sauce, sesame butter, etc. sauce flavoring.
Background technology
The spicy style of cooking such as Sichuan cuisine, Hunan cuisine is very important in Chinese's diet, and the universal whole nation, spicy is one of popular taste generally liked.And noodles are as one of China's three large staple foods, in China, particularly northern area, has wide market and consumption crowd.
The plain green pepper fried bean sauce of locality, Chengdu is exactly the perfect adaptation of southern Sichuan cuisine and northern wheaten food.Element green pepper fried bean sauce, being in the oodle shop in street corner, Sichuan a kind of common little, be very popular a kind of snack, but this fried bean sauce is completely different with Pekinese's fried bean sauce.Although be all called fried bean sauce, although there is fried bean sauce to have face, no matter is outward appearance mouthfeel, all greatly differs from each other.The fried bean sauce condiment in Sichuan enriches, and with add with sesame oil modulation sesame paste for characteristic, then water fried bean sauce sell.
But the taste of fried bean sauce does not pass to the north, the river taste noodles served with soy sauce, sesame butter, etc. material can bought on the market, great majority are noodle soup material, directly cannot mix food.
Therefore need a kind of noodles served with soy sauce, sesame butter, etc. sauce, the people in the convenient north tastes the taste of southern fried bean sauce.
Summary of the invention
To achieve these goals, the technical solution used in the present invention is:
A kind of noodles served with soy sauce, sesame butter, etc. sauce flavoring, is made up of the raw material of following portions by weight:
Shredded hot pickled mustard tuber 12-16 part
Capsicum 12-16 part
Edible blend oil 8-12 part
Green onion mud 8-12 part
Sesame paste 8-12 part
Three grades of oily 8-12 parts
Water 2-20 part
Ten fragrant 3-8 parts
Fermented soya bean 3-9 part
White granulated sugar 3-9 part
Fiber crops green pepper 1-5 part
Monosodium glutamate 1-5 part
Salt 1-5 part
Rice vinegar 1-5 part
Yeast extract pork medicinal extract 1-5 part
Xanthans 0.1-0.5 part
Little fennel 0.05-0.2 part
Chilli extract 0.01-0.1 part
Sodium Benzoate 0.01-0.1 part
Potassium sorbate 0.01-0.1 part
Cassia bark 0.01-0.1 part
Cloves 0.01-0.1 part
Nutmeg 0.01-0.1 part.
Preferably, be made up of the raw material of following portions by weight::
Shredded hot pickled mustard tuber 14 parts
14 parts, capsicum
Edible blend oil 10 parts
10 parts, green onion mud
8 parts, sesame paste
Three grades of oil 8 parts
6.54 parts, water
Ten fragrant silks 6 parts
5 parts, fermented soya bean
White granulated sugar 5 parts
Fiber crops green pepper 3.5 parts
Monosodium glutamate 3 parts
Salt 3 parts
Rice vinegar 2 parts
Yeast extract pork medicinal extract 1.5 parts
Xanthans 0.1 part
Little fennel 0.1 part
Chilli extract 0.05 part
Sodium Benzoate 0.05 part
Potassium sorbate 0.05 part
0.05 part, cassia bark
Cloves 0.03 part
Nutmeg 0.03 part.
The invention also discloses the preparation method of this noodles served with soy sauce, sesame butter, etc. sauce flavoring:
(1) sesame paste, fermented soya bean, green onion mud, yeast extract, soy sauce, rice vinegar are weighed, and mix, for subsequent use;
(2) hot pickled mustard tube, ten fragrant silk choppings, for subsequent use;
(3) mix after xanthans, white sugar, salt, Ground Cloves, cinnamomi cortex pulveratus, little fennel powder, nutmeg being weighed, for subsequent use;
(4) vegetable oil is weighed, and is heated to 150 DEG C, adds numb green pepper, stir-fry 3 minutes.Filter numb green pepper grain, oil is for subsequent use;
(5) add capsicum in oil, stir-fry 3 minutes, to producing chilli oil;
(6) add the hot pickled mustard tube, the ten fragrant silks that cut, and sesame paste, fermented soya bean, green onion mud, yeast extract, soy sauce, rice vinegar mixture, frying 5 minutes;
(7) adding the mixture of xanthans, white sugar, salt, Ground Cloves, cinnamomi cortex pulveratus, little fennel powder, nutmeg, frying to dissolving completely;
(8) being cooled to 80 DEG C, adding anticorrisive agent, chilli extract and monosodium glutamate, mixing to dissolving completely;
(9) hot filling.
Advantage of the present invention is: 1. little for famous for Chengdu street corner green pepper fried bean sauce of being a vegetarian is formed stand-alone product in the mode of sauce by the present invention.2. the present invention is by cooking process facilitation more.
Detailed description of the invention
Embodiment 1 in 1 part for 100g
A kind of noodles served with soy sauce, sesame butter, etc. sauce flavoring, is made up of following raw materials according: shredded hot pickled mustard tuber 14 parts
14 parts, capsicum
Edible blend oil 10 parts
10 parts, green onion mud
8 parts, sesame paste
Three grades of oil 8 parts
6.54 parts, water
Ten fragrant silks 6 parts
5 parts, fermented soya bean
White granulated sugar 5 parts
Fiber crops green pepper 3.5 parts
Monosodium glutamate 3 parts
Salt 3 parts
Rice vinegar 2 parts
Yeast extract pork medicinal extract 1.5 parts
Xanthans 0.1 part
Little fennel 0.1 part
Chilli extract 0.05 part
Sodium Benzoate 0.05 part
Potassium sorbate 0.05 part
0.05 part, cassia bark
Cloves 0.03 part
Nutmeg 0.03 part.
Embodiment 2 in 1 part for 100g
A kind of noodles served with soy sauce, sesame butter, etc. sauce flavoring, is made up of the raw material of following portions by weight:
Shredded hot pickled mustard tuber 12 parts
12 parts, capsicum
Edible blend oil 8 parts
8 parts, green onion mud
8 parts, sesame paste
Three grades of oil 8 parts
2 parts, water
Ten fragrant silks 3 parts
3 parts, fermented soya bean
White granulated sugar 3 parts
Fiber crops green pepper 1 part
Monosodium glutamate 1 part
Salt 1 part
Rice vinegar 1 part
Yeast extract pork medicinal extract 1 part
Xanthans 0. part
Little fennel 0.05 part
Chilli extract 0.01 part
Sodium Benzoate 0.01 part
Potassium sorbate 0.01 part
0.01 part, cassia bark
Cloves 0.01 part
Nutmeg 0.01 part.
Embodiment 3 in 1 part for 100g
A kind of noodles served with soy sauce, sesame butter, etc. sauce flavoring, is made up of the raw material of following portions by weight:
Shredded hot pickled mustard tuber 16 parts
16 parts, capsicum
Edible blend oil 12 parts
12 parts, green onion mud
12 parts, sesame paste
Three grades of oil 12 parts
20 parts, water
Ten fragrant silks 8 parts
9 parts, fermented soya bean
White granulated sugar 9 parts
Fiber crops green pepper 5 parts
Monosodium glutamate 5 parts
Salt 5 parts
Rice vinegar 5 parts
Yeast extract pork medicinal extract 5 parts
Xanthans 0.5 part
Little fennel 0.2 part
Chilli extract 0.1 part
Sodium Benzoate 0.1 part
Potassium sorbate 0.1 part
0.1 part, cassia bark
Cloves 0.1 part
Nutmeg 0.1 part.
Embodiment 4
The preparation method of the noodles served with soy sauce, sesame butter, etc. sauce flavoring of embodiment 1-3, comprises the steps:
(1) sesame paste, fermented soya bean, green onion mud, yeast extract, soy sauce, rice vinegar are weighed, and mix, for subsequent use;
(2) hot pickled mustard tube, ten fragrant silk choppings, for subsequent use;
(3) mix after xanthans, white sugar, salt, Ground Cloves, cinnamomi cortex pulveratus, little fennel powder, nutmeg being weighed, for subsequent use;
(4) vegetable oil is weighed, and is heated to 150 DEG C, adds numb green pepper, stir-fry 3 minutes.Filter numb green pepper grain, oil is for subsequent use;
(5) add capsicum in oil, stir-fry 3 minutes, to producing chilli oil;
(6) add the hot pickled mustard tube, the ten fragrant silks that cut, and sesame paste, fermented soya bean, green onion mud, yeast extract, soy sauce, rice vinegar mixture, frying 5 minutes;
(7) adding the mixture of xanthans, white sugar, salt, Ground Cloves, cinnamomi cortex pulveratus, little fennel powder, nutmeg, frying to dissolving completely;
(8) being cooled to 80 DEG C, adding anticorrisive agent, chilli extract and monosodium glutamate, mixing to dissolving completely;
(9) hot filling.
Claims (3)
1. a noodles served with soy sauce, sesame butter, etc. sauce flavoring, is characterized in that: be made up of the raw material of following portions by weight:
2. a kind of noodles served with soy sauce, sesame butter, etc. sauce flavoring according to claim 1, is characterized in that: be made up of the raw material of following portions by weight:
3. a preparation method for the noodles served with soy sauce, sesame butter, etc. sauce flavoring as described in claim as arbitrary in claim 1 or 2, is characterized in that: step is as follows:
(1) sesame paste, fermented soya bean, green onion mud, yeast extract, soy sauce, rice vinegar are weighed, and mix, for subsequent use;
(2) hot pickled mustard tube, ten fragrant silk choppings, for subsequent use;
(3) mix after xanthans, white sugar, salt, Ground Cloves, cinnamomi cortex pulveratus, little fennel powder, nutmeg being weighed, for subsequent use;
(4) vegetable oil is weighed, and is heated to 150 DEG C, adds numb green pepper, stir-fry 3 minutes.Filter numb green pepper grain, oil is for subsequent use;
(5) add capsicum in oil, stir-fry 3 minutes, to producing chilli oil;
(6) add the hot pickled mustard tube, the ten fragrant silks that cut, and sesame paste, fermented soya bean, green onion mud, yeast extract, soy sauce, rice vinegar mixture, frying 5 minutes;
(7) adding the mixture of xanthans, white sugar, salt, Ground Cloves, cinnamomi cortex pulveratus, little fennel powder, nutmeg, frying to dissolving completely;
(8) being cooled to 80 DEG C, adding anticorrisive agent, chilli extract and monosodium glutamate, mixing to dissolving completely;
(9) hot filling.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410768720.2A CN104489585A (en) | 2014-12-14 | 2014-12-14 | Sauce seasoning for mixing with noodles |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410768720.2A CN104489585A (en) | 2014-12-14 | 2014-12-14 | Sauce seasoning for mixing with noodles |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104489585A true CN104489585A (en) | 2015-04-08 |
Family
ID=52931118
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410768720.2A Pending CN104489585A (en) | 2014-12-14 | 2014-12-14 | Sauce seasoning for mixing with noodles |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104489585A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104957590A (en) * | 2015-06-12 | 2015-10-07 | 蚌埠市丰牧牛羊肉制品有限责任公司 | Freshwater mussel sauce mixed with noodles |
| CN105011068A (en) * | 2015-06-30 | 2015-11-04 | 遵义绿苑食品有限公司 | Pickled tuber mustard paste and preparation method thereof |
| CN105475951A (en) * | 2015-12-23 | 2016-04-13 | 成都汇安捷伦科技有限公司 | Cold noodle seasoning |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6034154A (en) * | 1983-08-03 | 1985-02-21 | Nisshin Flour Milling Co Ltd | Powdery sauce composition |
| CN1568770A (en) * | 2004-05-09 | 2005-01-26 | 青岛百乐麦食品有限公司 | Method for making Chinese style instant noodle |
| CN101690581A (en) * | 2009-10-15 | 2010-04-07 | 江南大学 | Preparing method of onion edible tartar sauce |
| CN102258188A (en) * | 2011-08-22 | 2011-11-30 | 天津春发生物科技集团有限公司 | Tartar sauce for beef with brown sauce and preparation method thereof |
| CN103549375A (en) * | 2013-09-30 | 2014-02-05 | 安庆市天河味业有限责任公司 | Shiitake sauce and preparation method thereof |
| CN104172122A (en) * | 2014-07-18 | 2014-12-03 | 北大荒丰缘集团有限公司 | Noodles served with sauce |
-
2014
- 2014-12-14 CN CN201410768720.2A patent/CN104489585A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6034154A (en) * | 1983-08-03 | 1985-02-21 | Nisshin Flour Milling Co Ltd | Powdery sauce composition |
| CN1568770A (en) * | 2004-05-09 | 2005-01-26 | 青岛百乐麦食品有限公司 | Method for making Chinese style instant noodle |
| CN101690581A (en) * | 2009-10-15 | 2010-04-07 | 江南大学 | Preparing method of onion edible tartar sauce |
| CN102258188A (en) * | 2011-08-22 | 2011-11-30 | 天津春发生物科技集团有限公司 | Tartar sauce for beef with brown sauce and preparation method thereof |
| CN103549375A (en) * | 2013-09-30 | 2014-02-05 | 安庆市天河味业有限责任公司 | Shiitake sauce and preparation method thereof |
| CN104172122A (en) * | 2014-07-18 | 2014-12-03 | 北大荒丰缘集团有限公司 | Noodles served with sauce |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104957590A (en) * | 2015-06-12 | 2015-10-07 | 蚌埠市丰牧牛羊肉制品有限责任公司 | Freshwater mussel sauce mixed with noodles |
| CN105011068A (en) * | 2015-06-30 | 2015-11-04 | 遵义绿苑食品有限公司 | Pickled tuber mustard paste and preparation method thereof |
| CN105475951A (en) * | 2015-12-23 | 2016-04-13 | 成都汇安捷伦科技有限公司 | Cold noodle seasoning |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20150408 |
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| RJ01 | Rejection of invention patent application after publication |