Composite
seasoning vinegar for noodles with minced meat aims at satisfying the needs for rapidly preparing
flavor snacks. The composite
seasoning vinegar is composed of the following components in parts by weight: 75-85 parts of edible vinegar with a sour degree of 5.5+ / -0.1 g / 100 mL, 15-19 parts of table salt, 0.8-1.2 parts of white
sugar, 2-4 parts of raw ginger, 0.3-0.6 part of
illicium verum, 0.2-0.6 part of
cassia and 0.2-0.4 part of Chinese prickly ash. The preparation technology of the composite
seasoning vinegar comprises: heating a pot to be hot, adding prepared Chinese prickly ash,
illicium verum and
cassia, frying with stirring, adding a small amount of edible vinegar to fry with stirring, then adding
cut ginger into the pot, frying until fragrance overflows, then adding the balance edible vinegar and white
sugar, stirring uniformly, boiling for about 10-15 min, after the soup is cold, filtering out Chinese prickly ash, raw ginger,
illicium verum and
cassia, and loading to obtain the composite seasoning vinegar. The characteristics comprise that by employing the composite seasoning vinegar, the soup base of noodles with minced meat is produced in an industrialized manner instead of on-site making, the product is not only healthful and clean, but also unique in taste.