Composite seasoning vinegar for noodles with minced meat

Abstract

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.

Description

technical field [0001] The invention belongs to the field of food manufacturing technology, in particular to flavored vinegar and its preparation process. Background technique [0002] Zongzi noodles are a traditional characteristic noodle in the Guanzhong Plain of Shaanxi and Longdong of Gansu. It is a famous snack in Xifu. Zongzi noodles have a long history, especially Qishan Zongzi noodles in Qishan County, Baoji City are the most authentic. Qishan Zongzi noodles are famous for being thin, tendon, light, fried, thin, thick, sour, spicy and fragrant. But to make authentic noodles with glutinous rice noodles, you need to pay attention to many details, especially when frying glutinous rice noodles with meat and soup. Meat saozi is made of big meat, which has been industrialized and can be purchased anywhere in the market. However, the taste of saozi noodles depends on the taste of the soup, so the soup is the soul of the saozi noodles. The local people call the soup of the...

AI Technical Summary

Problems solved by technology

Whether it is a family or a business place, the glutinous rice soup is made by the chef on the spot. With the accelerated pace of people's life and the fact that there are fewer and fewer old artists making glutinous rice noodle soup with traditional crafts, families dominated by young people will not be able to make glutinous rice noodle soup. And the taste and heat are more difficult to grasp

In the process of making saozi noodle soup, a large amount of vinegar needs to be used. Traditionally, ordinary vinegar is used to add other seasonings in the process of making soup. It is impossible to realize fast food and standardized soup making.