CN112826065A - Preparation method of seasoning for fried noodles with dry-fried spicy chicken - Google Patents

Preparation method of seasoning for fried noodles with dry-fried spicy chicken Download PDF

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Publication number
CN112826065A
CN112826065A CN201911155927.1A CN201911155927A CN112826065A CN 112826065 A CN112826065 A CN 112826065A CN 201911155927 A CN201911155927 A CN 201911155927A CN 112826065 A CN112826065 A CN 112826065A
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CN
China
Prior art keywords
seasoning
fried
preparation
dry
spicy chicken
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Application number
CN201911155927.1A
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Chinese (zh)
Inventor
马龙
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Individual
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Individual
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Priority to CN201911155927.1A priority Critical patent/CN112826065A/en
Publication of CN112826065A publication Critical patent/CN112826065A/en
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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
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
    • 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
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
    • 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
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/50—Poultry products, e.g. poultry sausages
    • 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
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
    • A23L27/14—Dried spices
    • 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
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/109—Types of pasta, e.g. macaroni or noodles

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  • Health & Medical Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Nutrition Science (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Biochemistry (AREA)
  • Molecular Biology (AREA)
  • Mycology (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Seeds, Soups, And Other Foods (AREA)

Abstract

The invention relates to a preparation method of seasoning for stir-fried spicy chicken fried noodles, which comprises a seasoning proportion and a preparation method and is characterized in that the seasoning proportion is as follows: 4 kg of peanuts, 2000 g of pod pepper, 2000 g of red pepper, 400g of coriander seeds, 200g of cardamom, 50g of bay leaves and 30 anises. According to the preparation method of the seasoning for the dry fried spicy chicken fried noodles, the raw materials are firstly baked at high temperature, and the spicy chicken and the fried noodles are combined, so that the delicious degree of the fried noodles is improved, the taste is better and unique, and the appetite is better.

Description

Preparation method of seasoning for fried noodles with dry-fried spicy chicken
Technical Field
The invention relates to the technical field of fried noodles, in particular to a method for preparing seasoning for fried noodles with dry fried spicy chicken.
Background
The fried noodles are traditional Chinese snacks popular in the south and north of the great river, and are made from the main raw materials of noodles, small rapes, onion sections and the like, and are delicious in taste and rich in nutrition.
The existing fried noodles have the disadvantages of single preparation method, non-unique taste and incapability of causing appetite of people.
Disclosure of Invention
The invention aims to provide a method for preparing seasoning for stir-fried spicy chicken fried noodles, which aims to solve the problems in the background technology.
The preparation method of the seasoning for the fried noodles with the dry-fried spicy chicken comprises a seasoning proportion and a preparation method, and is characterized in that the seasoning proportion is as follows: 4 kg of peanuts, 2000 g of pod pepper, 2000 g of red pepper, 400g of coriander seeds, 200g of cardamom, 50g of bay leaves and 30 anises.
Preferably, the preparation of the seasoning is to take the peanuts, the pod peppers, the red peppers, the coriander seeds, the white cardamom, the bay leaves and the star anise in the above amount to be placed in a crusher to be crushed, and then to be uniformly stirred to prepare the seasoning.
Preferably, the seasoning for the dry-fried spicy chicken fried noodles is used for the spicy chicken fried noodles.
Compared with the prior art, the invention has the following beneficial effects: according to the preparation method of the seasoning for the dry fried spicy chicken fried noodles, the spicy chicken and the fried noodles are combined, so that the delicious degree of the fried noodles is improved, the taste is better and unique, and the appetite is more realized.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments.
The specific meanings of the above terms in the present invention can be understood in specific cases to those skilled in the art.
The preparation method of the seasoning for the fried noodles with the dry-fried spicy chicken comprises a seasoning proportion and a preparation method, and is characterized in that the seasoning proportion is as follows: 4 kg of peanuts, 2000 g of pod pepper, 2000 g of red pepper, 400g of coriander seeds, 200g of white cardamom, 50g of bay leaves and 30 grains of star anise are taken for preparing the seasoning, the peanuts, the pod pepper, the red pepper, the coriander seeds, the white cardamom, the bay leaves and the star anise in the above number are placed in a crusher to be crushed and then uniformly stirred to prepare the seasoning, the seasoning for the dry-fried spicy chicken fried noodles is used for the spicy chicken fried noodles, and the preparation method comprises the following steps: chopping chicken into blocks, pouring clear oil into a pot, igniting the fire, frying the chicken with strong fire, uniformly pouring the chicken into the pot, taking the chicken out when the chicken is fried to be golden yellow on the surface with strong fire, pouring a spoon of hot oil into the pot, pouring the fried chicken blocks, adding pepper blocks, onion blocks and red peppers, pouring prepared seasonings, adding salt, monosodium glutamate, pepper, minced garlic and half spoon of water, stir-frying with strong fire, adding belt surfaces after the stir-frying is finished, dripping soy sauce, uniformly stir-frying, taking the chicken out of the pot, and combining the spicy chicken with fried surfaces, so that the delicious degree of the fried surfaces is improved, the taste is better and unique, and the appetite is better.
The above description is only for the preferred embodiment of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art should be able to cover the technical scope of the present invention and the equivalent alternatives or modifications according to the technical solution and the inventive concept of the present invention within the technical scope of the present invention.

Claims (3)

1. The preparation method of the seasoning for the fried noodles with the dry-fried spicy chicken comprises a seasoning proportion and a preparation method, and is characterized in that the seasoning proportion is as follows: 4 kg of peanuts, 2000 g of pod pepper, 2000 g of red pepper, 400g of coriander seeds, 200g of cardamom, 50g of bay leaves and 30 anises.
2. The method for preparing the seasoning for the fried noodles with the dry-fried spicy chicken as claimed in claim 1, wherein the seasoning comprises the following steps: the preparation method comprises the steps of putting the peanuts, the pod peppers, the red peppers, the coriander seeds, the cardamom, the bay leaves and the star anises in the above amount into a crusher to be crushed, and then uniformly stirring to prepare the seasoning.
3. The method for preparing the seasoning for the fried noodles with the dry-fried spicy chicken as claimed in claim 1, wherein the seasoning comprises the following steps: the seasoning for the dry-fried spicy chicken fried noodles is used for the spicy chicken fried noodles.
CN201911155927.1A 2019-11-22 2019-11-22 Preparation method of seasoning for fried noodles with dry-fried spicy chicken Withdrawn CN112826065A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201911155927.1A CN112826065A (en) 2019-11-22 2019-11-22 Preparation method of seasoning for fried noodles with dry-fried spicy chicken

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201911155927.1A CN112826065A (en) 2019-11-22 2019-11-22 Preparation method of seasoning for fried noodles with dry-fried spicy chicken

Publications (1)

Publication Number Publication Date
CN112826065A true CN112826065A (en) 2021-05-25

Family

ID=75921598

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201911155927.1A Withdrawn CN112826065A (en) 2019-11-22 2019-11-22 Preparation method of seasoning for fried noodles with dry-fried spicy chicken

Country Status (1)

Country Link
CN (1) CN112826065A (en)

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102366075A (en) * 2011-10-28 2012-03-07 济宁耐特食品有限公司 Powdery compound spices for salt roasted chicken
CN104187476A (en) * 2014-08-28 2014-12-10 贵州省遵义县贵三红食品有限责任公司 Fried pepper sauce with flavored spicy chicken and preparation method thereof
CN106071952A (en) * 2016-06-24 2016-11-09 贵州梵净山农业高科技股份有限公司 A kind of manufacture method of deep fried chicken cube with chili
CN106722328A (en) * 2017-02-28 2017-05-31 桂林浩新科技服务有限公司 A kind of preparation method of crisp-fried diced chicken

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102366075A (en) * 2011-10-28 2012-03-07 济宁耐特食品有限公司 Powdery compound spices for salt roasted chicken
CN104187476A (en) * 2014-08-28 2014-12-10 贵州省遵义县贵三红食品有限责任公司 Fried pepper sauce with flavored spicy chicken and preparation method thereof
CN106071952A (en) * 2016-06-24 2016-11-09 贵州梵净山农业高科技股份有限公司 A kind of manufacture method of deep fried chicken cube with chili
CN106722328A (en) * 2017-02-28 2017-05-31 桂林浩新科技服务有限公司 A kind of preparation method of crisp-fried diced chicken

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
刘玲，等: "《川菜食画》", 30 September 2019 *

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Application publication date: 20210525

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