CN106690261A - Processing method of burning noodle sauce - Google Patents
Processing method of burning noodle sauce Download PDFInfo
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- CN106690261A CN106690261A CN201611207657.0A CN201611207657A CN106690261A CN 106690261 A CN106690261 A CN 106690261A CN 201611207657 A CN201611207657 A CN 201611207657A CN 106690261 A CN106690261 A CN 106690261A
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- peanut
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- sauce
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Abstract
The invention discloses a processing method of a burning noodle sauce. The characteristic components of a Yibin burning noodle, like peanut, hard bean curd, sprout and thick broad-bean sauce, are kept, the modern food ingredients are also effectively blended into the traditional burning noodle, so that the quality of the burning noodle sauce is improved, and the Yibin burning noodle is transformed to the modern convenient food from the traditional snack; the flavors of the hard bean curd, minced meat, the sprout, the peanut and various spices are organically mixed together through a unique stir-frying method, the defect that the flavors are mutually covered when the raw materials are stir-fried together is avoided; the hard bean curd, the sprout and the peanut are specially processed to be effectively dispersed into the noodle sauce, the controlled proportions of colleseed oil and palm oil in the noodle sauce and a chosen emulsifier lead to the uniform semi-solid state of the noodle sauce, the sprout and the peanut are outside and the various ingredients are further blended inside after the noodle is mixed, and the burning noodle sauce is delicious and fragrant as well as moderately pungent and spicy, and has values of popularization and application.
Description
Technical field
The present invention relates to a kind of food materials processing method, more particularly to a kind of processing method for firing flour paste.
Background technology
With development and local characteristic the snack popularization in China of tourist industry, combustion face is due to its unique local flavor
And dispensing, just winning liking for the increasing whole nation common people.Most crucial step is exactly its flour paste in the manufacturing process of combustion face
Preparation, the processing technology of tradition combustion flour paste is relatively complicated, and only for the purpose of meeting restaurant's temporary dining, it is difficult to ensure industry
The large-scale production of change, so as to limit the deeper popularization in combustion face, accordingly, there exist room for improvement.
The content of the invention
The purpose of the present invention is that and a kind of processing method for firing flour paste is provided to solve the above problems.
The present invention is achieved through the following technical solutions above-mentioned purpose：
The present invention is comprised the following steps：
(1) by solid palm oil according to weight ratio be 0.8:1.2~1:1.2 amount is added in rapeseed oil, treats palm oil
Slowly melt after being lumped together with rapeseed oil, be added to for the minced meat that weight is 25%~30% by (40 DEG C~60 DEG C) at low temperature
In miscella, then frying 4~6 minutes picks up the minced meat after stir-frying, standby；
(2) thick broad-bean sauce (1%~1.5%) and pickled red pepper (1.5%~2%) are added to the miscella in (1), uses small fire
(110 DEG C~125 DEG C) are fried to thick broad-bean sauce without raw taste, untill pickled red pepper is without tart flavour, about 4~6 minutes；
(3) old ginger, bubble ginger, garlic are cut into the particle of soybean grain size, then respectively according to (0.5%~1%),
During the ratio of (0.8%~1.2%) and (1.5%~1.8%) is added to (2), with moderate heat (130 DEG C~142 DEG C) frying 1~3
Minute；
(4) ox-hide dried bean curd is cut into 0.3~0.5 centimetre of square, is added in (3) by 2%~3% amount,
Then hot millet is added by 1%~2% amount, is stir-fried with moderate heat (130 DEG C~142 DEG C), about 4~6 minutes；
(5) bean sprout is added in (4) by 20%~30% amount, (140 DEG C~150 DEG C) of big fire is fried to bean sprout moisture base
Untill this volatilization, about 7~9 minutes, wherein bean sprout 2/3rds was cut into length for 0.2~0.4 centimetre, three/all are into length
It it is 0.5~0.8 centimetre, hereafter, the minced meat that addition stir-fries is well mixed；
(6) salt (1.8%~2.4%), monosodium glutamate (3 ‰~5 ‰), pepper powder (0.8%~1%), spicy cream are added
(0.8%~1%), beef extract (2.5 ‰~3 ‰) are added in (5), are with (110 DEG C~125 DEG C) stir-fry to beef flavors of small fire
Only, about 1~2 minute；
(7) a length of 1 centimetre, a width of 0.8 cm raw peanut grain is chosen, the raw peanut grain that will be chosen pours into frying pan
It is interior, by 1:8~1:12 weight ratio to salt is added in peanut, fry to the peculiar fragrance of peanut is gone out, and moisture is less than 8% by small fire
Untill, about 12~15 minutes, the good peanut of frying is divided on clothes hanger, after being blown on fan, flower is sloughed with peanut huller
Cortex outside life, then peanut is crushed to 1/3~1/4 granular size with pulverizer；
(8) treat (6) Guan Huohou, to poured into (6) extra large precious element (0.8 ‰~1.2 ‰), spicy powder (1.5 ‰~2.2 ‰),
Tertiary butyl is to stupid diphenol (0.08 ‰~0.1 ‰), glyceryl monostearate (0.5 ‰~1 ‰) and by the good peanut of (7) frying
Grain (5%~8%), off the pot after being well mixed, packing sterilized (120 DEG C~122 DEG C) 15~20 minutes.
The beneficial effects of the present invention are：
The present invention is a kind of processing method for firing flour paste, compared with prior art, present invention preserves peanut, dried bean curd, bud
The characteristic component in face is fired in the Yibin such as dish, thick broad-bean sauce, and the food ingredient (fumet, antioxidant, emulsifying agent) for modernizing is had
Effect it is dissolved into tradition combustion flour paste, improves the quality of combustion flour paste so that fires face from prior restaurant snack to modernization in Yibin
Instant food changes；By unique frying production method so that dried bean curd fragrance, minced meat fragrance, bean sprout fragrance, peanut fragrance, with
And various spice fragrance are organically merged, it is to avoid the defect that fragrance is mutually covered caused by common frying；It is logical
The special treatment of dried bean curd, bean sprout, peanut is crossed, them can be made to be effectively dispersed in flour paste, the vegetable seed controlled in flour paste
Oil and palm oil ratio, and the emulsifying agent (glyceryl monostearate) selected can make flour paste form uniform semisolid shape, and
Outside can be formed after noodles served with soy sauce, sesame butter, etc. bean sprout, peanut, and internal to have merged various dispensings again, fresh perfume is good to eat, spicy moderate.
Specific embodiment
The invention will be further described below：
The present invention is comprised the following steps：
(1) by solid palm oil according to weight ratio be 0.8:1.2~1:1.2 amount is added in rapeseed oil, treats palm oil
Slowly melt after being lumped together with rapeseed oil, be added to for the minced meat that weight is 25%~30% by (40 DEG C~60 DEG C) at low temperature
In miscella, then frying 4~6 minutes picks up the minced meat after stir-frying, standby；
(2) thick broad-bean sauce (1%~1.5%) and pickled red pepper (1.5%~2%) are added to the miscella in (1), uses small fire
(110 DEG C~125 DEG C) are fried to thick broad-bean sauce without raw taste, untill pickled red pepper is without tart flavour, about 4~6 minutes；
(3) old ginger, bubble ginger, garlic are cut into the particle of soybean grain size, then respectively according to (0.5%~1%),
During the ratio of (0.8%~1.2%) and (1.5%~1.8%) is added to (2), with moderate heat (130 DEG C~142 DEG C) frying 1~3
Minute；
(4) ox-hide dried bean curd is cut into 0.3~0.5 centimetre of square, is added in (3) by 2%~3% amount,
Then hot millet is added by 1%~2% amount, is stir-fried with moderate heat (130 DEG C~142 DEG C), about 4~6 minutes；
(5) bean sprout is added in (4) by 20%~30% amount, (140 DEG C~150 DEG C) of big fire is fried to bean sprout moisture base
Untill this volatilization, about 7~9 minutes, wherein bean sprout 2/3rds was cut into length for 0.2~0.4 centimetre, three/all are into length
It it is 0.5~0.8 centimetre, hereafter, the minced meat that addition stir-fries is well mixed；
(6) salt (1.8%~2.4%), monosodium glutamate (3 ‰~5 ‰), pepper powder (0.8%~1%), spicy cream are added
(0.8%~1%), beef extract (2.5 ‰~3 ‰) are added in (5), are with (110 DEG C~125 DEG C) stir-fry to beef flavors of small fire
Only, about 1~2 minute；
(7) a length of 1 centimetre, a width of 0.8 cm raw peanut grain is chosen, the raw peanut grain that will be chosen pours into frying pan
It is interior, by 1:8~1:12 weight ratio to salt is added in peanut, fry to the peculiar fragrance of peanut is gone out, and moisture is less than 8% by small fire
Untill, about 12~15 minutes, the good peanut of frying is divided on clothes hanger, after being blown on fan, flower is sloughed with peanut huller
Cortex outside life, then peanut is crushed to 1/3~1/4 granular size with pulverizer；
(8) treat (6) Guan Huohou, to poured into (6) extra large precious element (0.8 ‰~1.2 ‰), spicy powder (1.5 ‰~2.2 ‰),
Tertiary butyl is to stupid diphenol (0.08 ‰~0.1 ‰), glyceryl monostearate (0.5 ‰~1 ‰) and by the good peanut of (7) frying
Grain (5%~8%), off the pot after being well mixed, packing sterilized (120 DEG C~122 DEG C) 15~20 minutes.
The combustion flour paste obtained by above method processing is in bronzing, glossy, fragrant except having distributed meat smell of urine taste and spice
Outside gas, bean sprout, the fermenting aroma of thick broad-bean sauce characteristic are also remained with, anacidity, hardship, Jiao and other peculiar smell, sticky appropriateness, free from admixture,
More than 60 DEG C, under conditions of appropriate addition hot water, mixing may be such that flour paste is sufficiently mixed uniformly in one minute, soilless sticking regardless of
Scattered phenomenon, compared to other dry mixing face flour pastes, combustion flour paste of the present invention has good dispersiveness.During edible also
Can be sampled to the good to eat bean sprout of the full dried bean curd of chewy texture, not only crisp but also crisp peanut, fresh perfume while face is eaten.In addition,
The combustion flour paste also stability with good quality, storage phase in storage phase, was not in corrupt, and went bad, takes off more than 27 days
Color all quality problems, it is easy to carry, material bag is opened, add according to quantity, that is, open instant, take food conveniently.
General principle of the invention and principal character and advantages of the present invention has been shown and described above.The technology of the industry
Personnel it should be appreciated that the present invention is not limited to the above embodiments, simply explanation described in above-described embodiment and specification this
The principle of invention, without departing from the spirit and scope of the present invention, various changes and modifications of the present invention are possible, these changes
Change and improvement all fall within the protetion scope of the claimed invention.The claimed scope of the invention by appending claims and its
Equivalent thereof.
Claims (1)
1. it is a kind of fire flour paste processing method, it is characterised in that comprise the following steps：
(1) by solid palm oil according to weight ratio be 0.8:1.2~1:1.2 amount is added in rapeseed oil, treats palm oil slowly
Melt after being lumped together with rapeseed oil, the minced meat that weight is 25%~30% is added to mixing by (40 DEG C~60 DEG C) at low temperature
In oil, then frying 4~6 minutes picks up the minced meat after stir-frying, standby；
(2) thick broad-bean sauce (1%~1.5%) and pickled red pepper (1.5%~2%) is added to the miscella in (1), with (110 DEG C of small fire
~125 DEG C) fry to thick broad-bean sauce without raw taste, untill pickled red pepper is without tart flavour, about 4~6 minutes；
(3) old ginger, bubble ginger, garlic are cut into the particle of soybean grain size, then respectively according to (0.5%~1%),
During the ratio of (0.8%~1.2%) and (1.5%~1.8%) is added to (2), with moderate heat (130 DEG C~142 DEG C) frying 1~3
Minute；
(4) ox-hide dried bean curd is cut into 0.3~0.5 centimetre of square, is added in (3) by 2%~3% amount, then
Hot millet is added by 1%~2% amount, is stir-fried with moderate heat (130 DEG C~142 DEG C), about 4~6 minutes；
(5) bean sprout is added in (4) by 20%~30% amount, (140 DEG C~150 DEG C) of big fire is fried to bean sprout moisture and waved substantially
Untill hair, about 7~9 minutes, wherein bean sprout 2/3rds was cut into length for 0.2~0.4 centimetre, three/all are into length
0.5~0.8 centimetre, hereafter, the minced meat that addition stir-fries is well mixed；
(6) add salt (1.8%~2.4%), monosodium glutamate (3 ‰~5 ‰), pepper powder (0.8%~1%), spicy cream (0.8%~
1%), beef extract (2.5 ‰~3 ‰) is added in (5), is fried to beef flavor for (110 DEG C~125 DEG C) with small fire, about 1~
2 minutes；
(7) a length of 1 centimetre, a width of 0.8 cm raw peanut grain is chosen, the raw peanut grain that will be chosen is poured into frying pan, pressed
1:8~1:12 weight ratio to adding salt in peanut, fry to going out the peculiar fragrance of peanut by small fire, untill moisture is less than 8%,
About 12~15 minutes, the good peanut of frying is divided on clothes hanger, after being blown on fan, sloughed outside peanut with peanut huller
Cortex, then peanut is crushed to 1/3~1/4 granular size with pulverizer；
(8) (6) Guan Huohou is treated, to pouring into extra large precious element (0.8 ‰~1.2 ‰), spicy powder (1.5 ‰~2.2 ‰), special fourth in (6)
Base is to stupid diphenol (0.08 ‰~0.1 ‰), glyceryl monostearate (0.5 ‰~1 ‰) and by the good peanut grain of (7) frying
(5%~8%), off the pot after being well mixed, packing sterilized (120 DEG C~122 DEG C) 15~20 minutes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611207657.0A CN106690261A (en) | 2016-12-23 | 2016-12-23 | Processing method of burning noodle sauce |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611207657.0A CN106690261A (en) | 2016-12-23 | 2016-12-23 | Processing method of burning noodle sauce |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106690261A true CN106690261A (en) | 2017-05-24 |
Family
ID=58903337
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611207657.0A Pending CN106690261A (en) | 2016-12-23 | 2016-12-23 | Processing method of burning noodle sauce |
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| CN (1) | CN106690261A (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1810160A (en) * | 2005-01-26 | 2006-08-02 | 四川省宜宾辐射应用实验站 | Seasoning sauce and its production process |
| CN102845727A (en) * | 2012-09-11 | 2013-01-02 | 四川玖玖爱食品有限公司 | Mixed sauce seasoning packet suitable for non-fried miscellaneous-grain instant noodles, and production method thereof |
| CN105581119A (en) * | 2014-11-17 | 2016-05-18 | 重庆周君记火锅食品有限公司 | Preparation method of condiments for Sichuan style noodles |
| CN105661152A (en) * | 2014-11-17 | 2016-06-15 | 重庆周君记火锅食品有限公司 | Preparation method of seasoning of sour and hot noodles |
-
2016
- 2016-12-23 CN CN201611207657.0A patent/CN106690261A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1810160A (en) * | 2005-01-26 | 2006-08-02 | 四川省宜宾辐射应用实验站 | Seasoning sauce and its production process |
| CN102845727A (en) * | 2012-09-11 | 2013-01-02 | 四川玖玖爱食品有限公司 | Mixed sauce seasoning packet suitable for non-fried miscellaneous-grain instant noodles, and production method thereof |
| CN105581119A (en) * | 2014-11-17 | 2016-05-18 | 重庆周君记火锅食品有限公司 | Preparation method of condiments for Sichuan style noodles |
| CN105661152A (en) * | 2014-11-17 | 2016-06-15 | 重庆周君记火锅食品有限公司 | Preparation method of seasoning of sour and hot noodles |
Non-Patent Citations (1)
| Title |
|---|
| 周航 等: "四川芽菜肉酱工艺条件研究", 《中国调味品》 * |
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| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20170524 |