CN106174423A - Instant cool braised noodle shredded meat fried bean sauce and preparation method thereof - Google Patents

Instant cool braised noodle shredded meat fried bean sauce and preparation method thereof Download PDF

Info

Publication number
CN106174423A
CN106174423A CN201610608679.1A CN201610608679A CN106174423A CN 106174423 A CN106174423 A CN 106174423A CN 201610608679 A CN201610608679 A CN 201610608679A CN 106174423 A CN106174423 A CN 106174423A
Authority
CN
China
Prior art keywords
shredded meat
fried bean
sus domestica
bean sauce
braised noodle
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.)
Pending
Application number
CN201610608679.1A
Other languages
Chinese (zh)
Inventor
赫季芬
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Individual
Original Assignee
Individual
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Individual filed Critical Individual
Priority to CN201610608679.1A priority Critical patent/CN106174423A/en
Publication of CN106174423A publication Critical patent/CN106174423A/en
Pending legal-status Critical Current

Links

Landscapes

  • Noodles (AREA)

Abstract

The invention belongs to food processing technology field, be specifically related to a kind of instant cool braised noodle shredded meat fried bean sauce and preparation method thereof.Instant cool braised noodle shredded meat fried bean sauce, including the composition of following weight portion, Carnis Sus domestica 30 50 parts, 36 parts of egg and flavouring agent 40 60 parts；Wherein, one or more during flavouring agent comprises following parts by weight of component: broad bean paste 46 66, sweet soybean paste 20 40, Sal 5 10, white sugar 6 15, Fructus Capsici 15 30, Herba Alii fistulosi 59, Rhizoma Zingiberis Recens 10 20, Bulbus Allii 6 12 and light soy sauce 13 21.

Description

Instant cool braised noodle shredded meat fried bean sauce and preparation method thereof
Technical field
The invention belongs to food processing technology field, be specifically related to a kind of instant cool braised noodle shredded meat fried bean sauce and preparation side thereof Method.
Background technology
Fried bean sauce is one of featured food in Beijing, is also the main meal of Pekinese, has hundred to eat the good reputation do not minded, especially It is summer, is the favorite of Pekinese.Genuine old Noodles with Soy Bean Paste, Beijing Style marrow is all on fried bean sauce, and materials and making are the most exquisite. Owing to traditional fried bean sauce local flavor is more single, insufficient fragrance, and also there is the characteristic of each family in each family of the formula of fried bean sauce so that only exists The fried bean sauce of orthodox school just can be had in Beijing.All parts of the country all have fried bean sauce on sale now, but taste difference is the biggest.It practice, Owing in fried bean sauce, formula of fried bean sauce and preparation method thereof is fixing and unreasonable, cause the local flavor of fried bean sauce produced the most not With, the particularly fried bean sauce in some area simply likeness in form, and quality differential is the biggest.In order to meet the different need of different consumer Ask, fried bean sauce on sale on market, be added with the food additive disadvantageous to health such as emulsifying agent, preservative, artificial color.
Summary of the invention
For above-mentioned technical problem, the present invention proposes a kind of instant cool braised noodle shredded meat fried bean sauce and preparation method thereof, should be i.e. Cool braised noodle shredded meat fried bean sauce is the most nutritious, do not add the food additive such as artificial color for food, and local flavor is unified, arranges in pairs or groups cool Wheaten food use, aromatic flavor, solve the problem of fried bean sauce mouthfeel difference on market.
The present invention adopts the following technical scheme that
Instant cool braised noodle shredded meat fried bean sauce, including the composition of following weight portion,
Carnis Sus domestica 30-50 part, egg 3-6 part and flavouring agent 40-60 part；
Wherein, one or more during flavouring agent comprises following parts by weight of component: broad bean paste 46-66, sweet soybean paste 20-40, Sal 5-10, white sugar 6-15, Fructus Capsici 15-30, Herba Alii fistulosi 5-9, Rhizoma Zingiberis Recens 10-20, Bulbus Allii 6-12 and light soy sauce 13-21.
Further, including the composition of following weight portion,
Carnis Sus domestica 35-45 part, egg 4-5 part and flavouring agent 43-53 part；
Wherein, flavouring agent comprises the component of following weight portion: broad bean paste 50-62, sweet soybean paste 28-35, Sal 6-8, white sugar 8-12, Fructus Capsici 19-26, Herba Alii fistulosi 6-7, Rhizoma Zingiberis Recens 13-18, Bulbus Allii 8-10 and light soy sauce 15-19.
Further, including the composition of following weight portion,
Carnis Sus domestica 40 parts, 4 parts of egg and flavouring agent 45 parts；
Wherein, flavouring agent comprises the component of following weight portion: broad bean paste 58, sweet soybean paste 32, Sal 7, white sugar 10, Fructus Capsici 22, Herba Alii fistulosi 6, Rhizoma Zingiberis Recens 15, Bulbus Allii 9 and light soy sauce 17.
Further, Carnis Sus domestica is pork tenderloin.
The preparation method of instant cool braised noodle shredded meat fried bean sauce, comprises the following steps,
Step one, Carnis Sus domestica shred, and egg breaks into egg liquid, and Carnis Sus domestica uniformly mixes with egg liquid；
Step 2, Fructus Capsici, Herba Alii fistulosi, Rhizoma Zingiberis Recens, Bulbus Allii are all shredded；
Step 3, pot are drained the oil and is heated to 90-110 DEG C, put into Fructus Capsici, Herba Alii fistulosi, Rhizoma Zingiberis Recens, Bulbus Allii, stir-fry 0.5-2 minute, by Carnis Sus domestica Mixing with egg liquid is put into and is continued in oil cauldron to stir-fry 3-5 minute, adds other flavouring agent, both instant cool braised noodle shredded meat explodes Beans.
Further, in step 3, in pot, oil is heated to 95 DEG C.
Further, in step 3, put into Fructus Capsici, Herba Alii fistulosi, Rhizoma Zingiberis Recens, Bulbus Allii, stir-fry 1 minute.
Further, in step 3, the mixing of Carnis Sus domestica Yu egg liquid is put into and oil cauldron continues stir-fry 4 minutes.
The present invention at least includes following beneficial effect: first, and the present invention, by improving the formula of shredded meat fried bean sauce, uses Carnis Sus domestica Coordinate with egg, thus reach purpose balanced in nutrition；Secondly, the present invention coordinates instant cool braised noodle to eat, and the present invention is without for a long time Storage, i.e. does instant, does not add any preservative, eat more healthy；Finally, the present invention uses pork tenderloin conduct Raw material, Carnis Sus domestica is one of most important animal food on current people's dining table, needed for pig fillet contains the growth of growth in humans Abundant high-quality protein, fat, vitamin etc., and meat is tenderer, easy to digest.
Detailed description of the invention
Technology and the feature of the present invention is described in detail, it is intended to help reader to be more fully understood that below by way of specific embodiment The technical spirit of the present invention and the beneficial effect that can be generated by, it is impossible to be interpreted as the restriction to the scope of the present invention.
Instant cool braised noodle shredded meat fried bean sauce, including the composition of following weight portion,
Carnis Sus domestica 30-50 part, egg 3-6 part and flavouring agent 40-60 part；
Wherein, one or more during flavouring agent comprises following parts by weight of component: broad bean paste 46-66, sweet soybean paste 20-40, Sal 5-10, white sugar 6-15, Fructus Capsici 15-30, Herba Alii fistulosi 5-9, Rhizoma Zingiberis Recens 10-20, Bulbus Allii 6-12 and light soy sauce 13-21.
In described instant cool braised noodle shredded meat fried bean sauce, including the composition of following weight portion,
Carnis Sus domestica 35-45 part, egg 4-5 part and flavouring agent 43-53 part；
Wherein, flavouring agent comprises the component of following weight portion: broad bean paste 50-62, sweet soybean paste 28-35, Sal 6-8, white sugar 8-12, Fructus Capsici 19-26, Herba Alii fistulosi 6-7, Rhizoma Zingiberis Recens 13-18, Bulbus Allii 8-10 and light soy sauce 15-19.
In described instant cool braised noodle shredded meat fried bean sauce, including the composition of following weight portion,
Carnis Sus domestica 40 parts, 4 parts of egg and flavouring agent 45 parts；
Wherein, flavouring agent comprises the component of following weight portion: broad bean paste 58, sweet soybean paste 32, Sal 7, white sugar 10, Fructus Capsici 22, Herba Alii fistulosi 6, Rhizoma Zingiberis Recens 15, Bulbus Allii 9 and light soy sauce 17.
In described instant cool braised noodle shredded meat fried bean sauce, Carnis Sus domestica is pork tenderloin.Carnis Sus domestica is most important on current people's dining table One of animal food, pig fillet contains the abundant high-quality protein needed for the growth of growth in humans, fat, vitamin etc., And meat is tenderer, easy to digest.
The preparation method of instant cool braised noodle shredded meat fried bean sauce, comprises the following steps,
Step one, Carnis Sus domestica shred, and egg breaks into egg liquid, and Carnis Sus domestica uniformly mixes with egg liquid；
Step 2, Fructus Capsici, Herba Alii fistulosi, Rhizoma Zingiberis Recens, Bulbus Allii are all shredded；
Step 3, pot are drained the oil and is heated to 90-110 DEG C, put into Fructus Capsici, Herba Alii fistulosi, Rhizoma Zingiberis Recens, Bulbus Allii, stir-fry 0.5-2 minute, by Carnis Sus domestica Mixing with egg liquid is put into and is continued in oil cauldron to stir-fry 3-5 minute, adds other flavouring agent, both instant cool braised noodle shredded meat explodes Beans.
In the preparation method of described instant cool braised noodle shredded meat fried bean sauce, in step 3, in pot, oil is heated to 95 DEG C.
In the preparation method of described instant cool braised noodle shredded meat fried bean sauce, in step 3, put into Fructus Capsici, Herba Alii fistulosi, Rhizoma Zingiberis Recens, Bulbus Allii, stir-fry 1 Minute.
In the preparation method of described instant cool braised noodle shredded meat fried bean sauce, in step 3, the mixing of Carnis Sus domestica with egg liquid is put Enter and oil cauldron continues stir-fry 4 minutes.
Embodiment 1
Instant cool braised noodle shredded meat fried bean sauce, including the composition of following weight portion:
Carnis Sus domestica 31 parts, 3 parts of egg and flavouring agent 41 parts；
Wherein, flavouring agent comprises the component of following weight portion: broad bean paste 47, sweet soybean paste 21, Sal 5, white sugar 6, Fructus Capsici 16, Herba Alii fistulosi 5, Rhizoma Zingiberis Recens 11, Bulbus Allii 6 and light soy sauce 14.
Embodiment 2
Instant cool braised noodle shredded meat fried bean sauce, including the composition of following weight portion:
Carnis Sus domestica 35 parts, 4 parts of egg and flavouring agent 48 parts；
Wherein, flavouring agent comprises the component of following weight portion: broad bean paste 49, sweet soybean paste 23, Sal 6, white sugar 8, Fructus Capsici 21, Herba Alii fistulosi 6, Rhizoma Zingiberis Recens 13, Bulbus Allii 7 and light soy sauce 18.
Embodiment 3
Instant cool braised noodle shredded meat fried bean sauce, including the composition of following weight portion:
Carnis Sus domestica 43 parts, 5 parts of egg and flavouring agent 50 parts；
Wherein, flavouring agent comprises the component of following weight portion: broad bean paste 56, sweet soybean paste 33, Sal 8, white sugar 12, Fructus Capsici 22, Herba Alii fistulosi 7, Rhizoma Zingiberis Recens 16, Bulbus Allii 9 and light soy sauce 15.
Embodiment 4
The preparation method of instant cool braised noodle shredded meat fried bean sauce, comprises the following steps,
Step one, Carnis Sus domestica shred, and egg breaks into egg liquid, and Carnis Sus domestica uniformly mixes with egg liquid；
Step 2, Fructus Capsici, Herba Alii fistulosi, Rhizoma Zingiberis Recens, Bulbus Allii are all shredded；
Step 3, pot are drained the oil and is heated to 95 DEG C, put into Fructus Capsici, Herba Alii fistulosi, Rhizoma Zingiberis Recens, Bulbus Allii, stir-fry 2 minutes, by Carnis Sus domestica and egg liquid Mixing put into and oil cauldron continue stir-fry 5 minutes, add other flavouring agent, both instant cool braised noodle shredded meat fried bean sauce.
Embodiment 5
The preparation method of instant cool braised noodle shredded meat fried bean sauce, comprises the following steps,
Step one, Carnis Sus domestica shred, and egg breaks into egg liquid, and Carnis Sus domestica uniformly mixes with egg liquid；
Step 2, Fructus Capsici, Herba Alii fistulosi, Rhizoma Zingiberis Recens, Bulbus Allii are all shredded；
Step 3, pot are drained the oil and is heated to 100 DEG C, put into Fructus Capsici, Herba Alii fistulosi, Rhizoma Zingiberis Recens, Bulbus Allii, stir-fry 1.5 minutes, by Carnis Sus domestica and egg The mixing of liquid is put into and is continued in oil cauldron to stir-fry 4 minutes, adds other flavouring agent, both instant cool braised noodle shredded meat fried bean sauce.
Embodiment 6
The preparation method of instant cool braised noodle shredded meat fried bean sauce, comprises the following steps,
Step one, Carnis Sus domestica shred, and egg breaks into egg liquid, and Carnis Sus domestica uniformly mixes with egg liquid；
Step 2, Fructus Capsici, Herba Alii fistulosi, Rhizoma Zingiberis Recens, Bulbus Allii are all shredded；
Step 3, pot are drained the oil and is heated to 108 DEG C, put into Fructus Capsici, Herba Alii fistulosi, Rhizoma Zingiberis Recens, Bulbus Allii, stir-fry 1 minute, by Carnis Sus domestica and egg liquid Mixing put into and oil cauldron continue stir-fry 3 minutes, add other flavouring agent, both instant cool braised noodle shredded meat fried bean sauce.
Although specifically showing and describe the present invention in conjunction with preferred embodiment, but those skilled in the art should be bright In vain, in the spirit and scope of the present invention limited without departing from appended claims, in the form and details can be right The present invention makes a variety of changes, and is protection scope of the present invention.

Claims (8)

  1. The most instant cool braised noodle shredded meat fried bean sauce, it is characterised in that: include the composition of following weight portion,
    Carnis Sus domestica 30-50 part, egg 3-6 part and flavouring agent 40-60 part；
    Wherein, one or more during described flavouring agent comprises following parts by weight of component: broad bean paste 46-66, sweet soybean paste 20-40, Sal 5-10, white sugar 6-15, Fructus Capsici 15-30, Herba Alii fistulosi 5-9, Rhizoma Zingiberis Recens 10-20, Bulbus Allii 6-12 and light soy sauce 13-21.
  2. Instant cool braised noodle shredded meat fried bean sauce the most as claimed in claim 1, it is characterised in that: include the composition of following weight portion,
    Carnis Sus domestica 35-45 part, egg 4-5 part and flavouring agent 43-53 part；
    Wherein, described flavouring agent comprises the component of following weight portion: broad bean paste 50-62, sweet soybean paste 28-35, Sal 6-8, white sugar 8-12, Fructus Capsici 19-26, Herba Alii fistulosi 6-7, Rhizoma Zingiberis Recens 13-18, Bulbus Allii 8-10 and light soy sauce 15-19.
  3. Instant cool braised noodle shredded meat fried bean sauce the most as claimed in claim 2, it is characterised in that: include the composition of following weight portion,
    Carnis Sus domestica 40 parts, 4 parts of egg and flavouring agent 45 parts；
    Wherein, described flavouring agent comprises the component of following weight portion: broad bean paste 58, sweet soybean paste 32, Sal 7, white sugar 10, Fructus Capsici 22, Herba Alii fistulosi 6, Rhizoma Zingiberis Recens 15, Bulbus Allii 9 and light soy sauce 17.
  4. 4. instant cool braised noodle shredded meat fried bean sauce as described in any one of claim 1-3, it is characterised in that: described Carnis Sus domestica is pig tenterloin Meat.
  5. 5. the preparation method of the instant cool braised noodle shredded meat fried bean sauce as described in any one of claim 1-4, it is characterised in that:
    Comprise the following steps,
    Step one, Carnis Sus domestica shred, and egg breaks into egg liquid, and Carnis Sus domestica uniformly mixes with egg liquid；
    Step 2, Fructus Capsici, Herba Alii fistulosi, Rhizoma Zingiberis Recens, Bulbus Allii are all shredded；
    Step 3, pot are drained the oil and is heated to 90-110 DEG C, put into Fructus Capsici, Herba Alii fistulosi, Rhizoma Zingiberis Recens, Bulbus Allii, stir-fry 0.5-2 minute, by Carnis Sus domestica and chicken The mixing of egg liquid is put into and is continued in oil cauldron to stir-fry 3-5 minute, adds other flavouring agent, both described instant cool braised noodle shredded meat explodes Beans.
  6. The preparation method of instant cool braised noodle shredded meat fried bean sauce the most as claimed in claim 5, it is characterised in that: in described step 3, In Guo, oil is heated to 95 DEG C.
  7. The preparation method of instant cool braised noodle shredded meat fried bean sauce the most as claimed in claim 5, it is characterised in that: in described step 3, Put into Fructus Capsici, Herba Alii fistulosi, Rhizoma Zingiberis Recens, Bulbus Allii, stir-fry 1 minute.
  8. The preparation method of instant cool braised noodle shredded meat fried bean sauce the most as claimed in claim 5, it is characterised in that: in described step 3, The mixing of Carnis Sus domestica Yu egg liquid is put into and oil cauldron continues stir-fry 4 minutes.
CN201610608679.1A 2016-07-28 2016-07-28 Instant cool braised noodle shredded meat fried bean sauce and preparation method thereof Pending CN106174423A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201610608679.1A CN106174423A (en) 2016-07-28 2016-07-28 Instant cool braised noodle shredded meat fried bean sauce and preparation method thereof

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201610608679.1A CN106174423A (en) 2016-07-28 2016-07-28 Instant cool braised noodle shredded meat fried bean sauce and preparation method thereof

Publications (1)

Publication Number Publication Date
CN106174423A true CN106174423A (en) 2016-12-07

Family

ID=57496004

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201610608679.1A Pending CN106174423A (en) 2016-07-28 2016-07-28 Instant cool braised noodle shredded meat fried bean sauce and preparation method thereof

Country Status (1)

Country Link
CN (1) CN106174423A (en)

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1463630A (en) * 2002-06-12 2003-12-31 刘洪英 Spicy meat paste and method for making same
CN1739396A (en) * 2004-08-23 2006-03-01 翟恩林 Instant pungent salted shrimp paste with diced pork and its production process
CN102551037A (en) * 2012-02-28 2012-07-11 徐慧 Method for preparing chili sauce
CN104543944A (en) * 2013-10-12 2015-04-29 安庆市天河味业有限责任公司 Umami blend sauce and preparation method thereof
CN104738573A (en) * 2013-12-27 2015-07-01 青岛休闲食品有限公司 Special pork sauce

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1463630A (en) * 2002-06-12 2003-12-31 刘洪英 Spicy meat paste and method for making same
CN1739396A (en) * 2004-08-23 2006-03-01 翟恩林 Instant pungent salted shrimp paste with diced pork and its production process
CN102551037A (en) * 2012-02-28 2012-07-11 徐慧 Method for preparing chili sauce
CN104543944A (en) * 2013-10-12 2015-04-29 安庆市天河味业有限责任公司 Umami blend sauce and preparation method thereof
CN104738573A (en) * 2013-12-27 2015-07-01 青岛休闲食品有限公司 Special pork sauce

Similar Documents

Publication Publication Date Title
KR101727224B1 (en) Chicken Power and Method of preparing fried chicken using thereof
KR100983839B1 (en) Manufacturing method of liver sausage comprising of pork liver
CN103704751A (en) Low-salt spicy duck meat sauce and making method thereof
CN102429246A (en) Whole pot-stewed chicken and preparation method thereof
CN105475865A (en) Processing method and formula of novel duck liver paste
CN106174422A (en) Instant cool braised noodle Carnis Gallus domesticus fried bean sauce and preparation method thereof
CN105851941A (en) Chinese chive cuttlefish noodle and preparation method thereof
CN105747126A (en) Making method of braised pigeon
KR101847138B1 (en) Method for producing health-soup using pettitoes for nutrient and tonic
CN103478767A (en) Processing method of oil-fried crisp fish
KR102240912B1 (en) Manufacturing method of meet soup for jjigae
CN102232573B (en) Processing method of flavored aquatic product and spice composition
CN102048108A (en) Hot pot seasoning and preparation method thereof
CN106174423A (en) Instant cool braised noodle shredded meat fried bean sauce and preparation method thereof
CN101066109A (en) Instant nutritious bean curd
CN111466527A (en) Dried egg and preparation method thereof
CN105942309A (en) Gulfweed-containing cuttlefish balls and preparation method thereof
CN102813247B (en) White flint quick-boiling soup
KR20170053915A (en) Method for production of dakgalbi
CN105494570A (en) Osteocalcin-enriching nutritional biscuits and preparation method thereof
KR101669869B1 (en) Sausage containing barley and process for producing the same
KR20200002126A (en) How to make sundae with beef and barbecue sauce
CN107125712A (en) A kind of preparation method of spiced hot beef sauce
CN108244577A (en) A kind of spicy spiral shell powder soup stock
KR101969154B1 (en) The manufacturing method of salmon soup

Legal Events

Date Code Title Description
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
RJ01 Rejection of invention patent application after publication

Application publication date: 20161207