阅读说明：本技术 一种大梁门螺蛳粉及其制备方法 (Snail powder with girder door and preparation method thereof ) 是由 马红财 于 2021-08-22 设计创作，主要内容包括：本发明公开了一种大梁门螺蛳粉及其制备方法,属于食品加工技术领域,螺蛳粉的汤料主要采用鸡汤和田螺,与传统的汤料选择猪脊骨不同,骨胶原蛋白含量更高；米粉采用冷水浸泡泡发,与传统用开水煮沸不同,米粉不易软烂,更有嚼劲,在汤料中煮制时更易入味；螺蛳粉口味丰富,汤料鲜香,营养丰富。(The invention discloses a snail powder of a crossbeam gate and a preparation method thereof, belonging to the technical field of food processing.A soup material of the snail powder mainly adopts chicken soup and river snails, which is different from the traditional soup material which selects pig chine and has higher content of ossein; the rice flour is soaked in cold water and soaked, and is different from the traditional method of boiling with boiled water, so that the rice flour is not easy to soften and rot and is chewy, and the rice flour is easier to taste when being boiled in soup; the snail rice noodles are rich in taste, delicious in soup and rich in nutrition.)

1. The method for preparing the snail rice noodles in the crossbeam gate is characterized by comprising the following steps of:

s1, preparing materials: soaking dried Auricularia, cutting root and pedicle, cutting into small pieces, and cleaning; cutting chicken into diced meat with the diameter of 1.5-2.5 cm, and cleaning for later use; cutting off root and pedicle of leaf lettuce or leaf lettuce, and cleaning; cutting off roots and stems of the caraway, and cleaning for later use; cutting thin bean curd into dices with the diameter of 1.5-2.5 cm, cleaning, draining, putting into an oil pan with the temperature of 150-200 ℃, frying for 2-5 min, and fishing out and controlling oil for later use; putting peanuts into an oil pan at the temperature of 150-200 ℃, frying for 3-6 min, and fishing out and controlling oil for later use; according to the weight ratio of 1: 1: 1: 1, weighing scallion, ginger, garlic and red fermented bean curd, and grinding into mud in a grinder for later use; pulverizing 1kg of dry pepper into powder and putting the powder into a basin for later use; adding shredded green Chinese onions into an oil pan containing 500-600 g oil burned to 150-200 ℃, frying for 4-6 min, taking out, uniformly pouring the oil of the burned green Chinese onions onto the surface of the dry chilli powder for 3-5 times, continuously stirring, and uniformly stirring for later use;

s2, halogenation: adding 2.5-3 kg of oil into a pot, heating to 120-180 ℃, adding 500-600 g of ground green onion, ginger, garlic and red fermented bean curd, and stir-frying for 3-5 min; adding 8.5kg of diced chicken meat, continuously stir-frying for 2-3 min, adding 450-500 g of salt and 15-20 g of sugar, continuously stir-frying for 2-3 min, adding 0.7-0.8 kg of dark soy sauce, and uniformly stir-frying; adding 7.5-8 kg of cut edible fungus, 5-6kg of fried thin bean curd, uniformly stirring and frying, adding 4-5kg of chicken soup, adding 300g of monosodium glutamate and 500g of chicken essence when the temperature in a pot rises to 95-100 ℃, uniformly stirring and frying, taking out the pot, and performing solid-liquid separation;

s3, boiling snail soup: adding 2.5-3 kg of oil into a pot, heating to 120-180 ℃, adding 500-600 g of ground green onion, ginger, garlic and red fermented bean curd, and stir-frying for 3-5 min; adding 120-130 g of spice into the mixture, stir-frying for 3-5 min, adding 7.5-8 kg of cleaned spiral shell, uniformly stir-frying, adding 450-500 g of salt, 12-15 g of sugar and 0.7-0.8 kg of dark soy sauce, uniformly stir-frying, adding 17.5-18.5 kg of chicken soup, continuously heating to a boiling point, stopping heating, keeping the temperature for decocting for 8-10 min, adding 300-350 g of monosodium glutamate and 500-550 g of chicken essence, uniformly stirring, taking out, and performing solid-liquid separation;

s4, preparing chili soup: adding 450-500 g of salt, 300-350 g of monosodium glutamate, 500-550 g of chicken essence, 125-150 g of spice and 400-500 g of fried dry chili powder into a pot, adding 0.75-0.8 kg of snail soup after solid-liquid separation, adding 30-40 kg of chicken soup and uniformly stirring;

s5, mixing the components in percentage by mass of 1-2.5: 1, adding the snail soup subjected to solid-liquid separation into the solid substance subjected to solid-liquid separation in S2, and uniformly stirring to prepare the topping for later use;

s6, putting the rice flour and the leaf lettuce into boiled water, standing for 3-5 min, and fishing out; adding 60-80 ml of topping; 20-30 g of fried peanuts, 20-30 ml of liquid part obtained after solid-liquid separation in S2, 5-8 g of caraway and 5-10 ml of chili soup.

2. The spiral shell noodles in girder gate and the preparation method thereof according to claim 1, are characterized in that: the perfume in S4 comprises: 500-550 g of star anise, 500-550 g of fennel, 150-160 g of tsaoko cardamon, 40-50 g of clove, 50-60 g of vanilla, 70-80 g of Bibo, 70-80 g of nutmeg, 70-80 g of gardenia and 150-160 g of murraya paniculata.

3. The spiral shell noodles in girder gate and the preparation method thereof according to claim 1, are characterized in that: and soaking the spiral shells in the S3 in clear water for 1-2 d in advance, and removing silt for later use.

4. The spiral shell noodles in girder gate and the preparation method thereof according to claim 1, are characterized in that: and (3) soaking the rice flour in the S6 for 5-10 hours in advance by using clear water for later use.

Technical Field

The invention relates to the technical field of food processing, in particular to a snail rice noodle in a crossbeam gate and a preparation method thereof.

Background

The snail powder is one of special snacks in Liuzhou city of the autonomous region of Guangxi Zhuang nationality, and has unique flavors of spicy, refreshing, fresh, sour and hot; is the famous snack with local characteristics in Liuzhou. The snail rice noodles are delicious because of the unique soup materials. The traditional soup base is prepared from natural spices such as snails, rhizoma kaempferiae, anises, cinnamon, clove, various hot peppers and the like, but the traditional soup base has single taste and is not fresh and fragrant enough.

Disclosure of Invention

The invention provides a snail rice noodle with a crossbeam door and a preparation method thereof, aiming at solving the existing problems.

In order to achieve the purpose, the invention adopts the following technical scheme:

a crossbeam gate snail rice noodle and a preparation method thereof comprise the following steps:

s1, preparing materials: soaking dried Auricularia, cutting root and pedicle, cutting into small pieces, and cleaning; cutting chicken into diced meat with the diameter of 1.5-2.5 cm, and cleaning for later use; cutting off root and pedicle of leaf lettuce or leaf lettuce, and cleaning; cutting off roots and stems of the caraway, and cleaning for later use; cutting thin bean curd into dices with the diameter of 1.5-2.5 cm, cleaning, draining, putting into an oil pan with the temperature of 150-200 ℃, frying for 2-5 min, and fishing out and controlling oil for later use; putting peanuts into an oil pan at the temperature of 150-200 ℃, frying for 3-6 min, and fishing out and controlling oil for later use; according to the weight ratio of 1: 1: 1: 1, weighing scallion, ginger, garlic and red fermented bean curd, and grinding into mud in a grinder for later use; pulverizing 1kg of dry pepper into powder and putting the powder into a basin for later use; adding shredded green Chinese onions into an oil pan containing 500-600 g oil burned to 150-200 ℃, frying for 4-6 min, taking out, uniformly pouring the oil of the burned green Chinese onions onto the surface of the dry chilli powder for 3-5 times, continuously stirring, and uniformly stirring for later use;

s2, halogenation: adding 2.5-3 kg of oil into a pot, heating to 120-180 ℃, adding 500-600 g of ground green onion, ginger, garlic and red fermented bean curd, and stir-frying for 3-5 min; adding 8.5kg of diced chicken meat, continuously stir-frying for 2-3 min, adding 450-500 g of salt and 15-20 g of sugar, continuously stir-frying for 2-3 min, adding 0.7-0.8 kg of dark soy sauce, and uniformly stir-frying; adding 7.5-8 kg of cut edible fungus, 5-6kg of fried thin bean curd, uniformly stirring and frying, adding 4-5kg of chicken soup, adding 300g of monosodium glutamate and 500g of chicken essence when the temperature in a pot rises to 95-100 ℃, uniformly stirring and frying, taking out the pot, and performing solid-liquid separation;

s3, boiling snail soup: adding 2.5-3 kg of oil into a pot, heating to 120-180 ℃, adding 500-600 g of ground green onion, ginger, garlic and red fermented bean curd, and stir-frying for 3-5 min; adding 120-130 g of spice, stir-frying for 3-5 min, adding 7.5-8 kg of cleaned spiral shell, uniformly stir-frying, adding 450-500 g of salt, 12-15 g of sugar and 0.7-0.8 kg of dark soy sauce, uniformly stir-frying, adding 17.5-18.5 kg of chicken soup, continuously heating to a boiling point, stopping heating, keeping the temperature, decocting for 8-10 min, adding 300-350 g of monosodium glutamate and 500-550 g of chicken essence, uniformly stirring, taking out, and performing solid-liquid separation;

s4, preparing chili soup: adding 450-500 g of salt, 300-350 g of monosodium glutamate, 500-550 g of chicken essence, 125-150 g of spice and 400-500 g of fried dry chili powder into a pot, adding 0.75-0.8 kg of snail soup after solid-liquid separation, adding 30-40 kg of chicken soup and uniformly stirring;

s5, mixing the components in percentage by mass of 1-2.5: 1, adding the snail soup subjected to solid-liquid separation into the solid substance subjected to solid-liquid separation in S2, and uniformly stirring to prepare the topping for later use;

s6, putting the rice flour and the leaf lettuce into boiled water, standing for 3-5 min, and fishing out; adding 60-80 ml of topping; 20-30 g of fried peanuts, 20-30 ml of liquid part obtained after solid-liquid separation in S2, 5-8 g of caraway and 5-10 ml of chili soup.

Preferably, the perfume in S4 comprises: 500-550 g of star anise, 500-550 g of fennel, 150-160 g of tsaoko cardamon, 40-50 g of clove, 50-60 g of vanilla, 70-80 g of Bibo, 70-80 g of nutmeg, 70-80 g of gardenia and 150-160 g of murraya paniculata.

Preferably, the spiral shell in the S3 is soaked in clean water 1-2 days in advance, and silt is removed for later use.

Preferably, the rice flour in the S6 is soaked in clear water for 5-10 hours in advance for later use.

Compared with the prior art, the invention provides the crossbeam gate snail powder and the preparation method thereof, and the invention has the following beneficial effects:

1. the invention has the beneficial effects that: the soup material of the snail rice noodles obtained by the application mainly adopts chicken soup and river snails, is different from the traditional soup material which selects pig chine, and has higher content of ossein;

2. the invention has the beneficial effects that: the rice flour is soaked in cold water and soaked, and is different from the traditional method of boiling with boiled water, so that the rice flour is not easy to soften and rot, is chewy and is more tasty when being boiled in soup;

3. the invention has the beneficial effects that: the snail rice noodles obtained by the method are rich in taste, delicious in soup base and rich in nutrition.

Detailed Description

The technical solutions in the embodiments of the present invention will be clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments.

In the description of the present invention, it is to be understood that the terms "upper", "lower", "front", "rear", "left", "right", "top", "bottom", "inner", "outer", and the like, indicate orientations and positional relationships for convenience in describing the present invention and simplifying the description, but do not indicate or imply that the referenced devices or elements must have a particular orientation, be constructed and operated in a particular orientation, and thus, should not be construed as limiting the present invention.

Example 1:

a crossbeam gate snail rice noodle and a preparation method thereof comprise the following steps:

s1, preparing materials: soaking dried Auricularia, cutting root and pedicle, cutting into small pieces, and cleaning; cutting chicken into diced meat with the diameter of 1.5-2.5 cm, and cleaning for later use; cutting off root and pedicle of leaf lettuce or leaf lettuce, and cleaning; cutting off roots and stems of the caraway, and cleaning for later use; cutting thin bean curd into dices with the diameter of 1.5-2.5 cm, cleaning, draining, putting into an oil pan with the temperature of 150-200 ℃, frying for 2-5 min, and fishing out and controlling oil for later use; putting peanuts into an oil pan at the temperature of 150-200 ℃, frying for 3-6 min, and fishing out and controlling oil for later use; according to the weight ratio of 1: 1: 1: 1, weighing scallion, ginger, garlic and red fermented bean curd, and grinding into mud in a grinder for later use; pulverizing 1kg of dry pepper into powder and putting the powder into a basin for later use; adding shredded green Chinese onions into an oil pan containing 500-600 g oil burned to 150-200 ℃, frying for 4-6 min, taking out, uniformly pouring the oil of the burned green Chinese onions onto the surface of the dry chilli powder for 3-5 times, continuously stirring, and uniformly stirring for later use;

s2, halogenation: adding 2.5-3 kg of oil into a pot, heating to 120-180 ℃, adding 500-600 g of ground green onion, ginger, garlic and red fermented bean curd, and stir-frying for 3-5 min; adding 8.5kg of diced chicken meat, continuously stir-frying for 2-3 min, adding 450-500 g of salt and 15-20 g of sugar, continuously stir-frying for 2-3 min, adding 0.7-0.8 kg of dark soy sauce, and uniformly stir-frying; adding 7.5-8 kg of cut edible fungus, 5-6kg of fried thin bean curd, uniformly stirring and frying, adding 4-5kg of chicken soup, adding 300g of monosodium glutamate and 500g of chicken essence when the temperature in a pot rises to 95-100 ℃, uniformly stirring and frying, taking out the pot, and performing solid-liquid separation;

s3, boiling snail soup: adding 2.5-3 kg of oil into a pot, heating to 120-180 ℃, adding 500-600 g of ground green onion, ginger, garlic and red fermented bean curd, and stir-frying for 3-5 min; adding 120-130 g of spice, stir-frying for 3-5 min, adding 7.5-8 kg of cleaned spiral shell, uniformly stir-frying, adding 450-500 g of salt, 12-15 g of sugar and 0.7-0.8 kg of dark soy sauce, uniformly stir-frying, adding 17.5-18.5 kg of chicken soup, continuously heating to a boiling point, stopping heating, keeping the temperature, decocting for 8-10 min, adding 300-350 g of monosodium glutamate and 500-550 g of chicken essence, uniformly stirring, taking out, and performing solid-liquid separation;

s4, preparing chili soup: adding 450-500 g of salt, 300-350 g of monosodium glutamate, 500-550 g of chicken essence, 125-150 g of spice and 400-500 g of fried dry chili powder into a pot, adding 0.75-0.8 kg of snail soup after solid-liquid separation, adding 30-40 kg of chicken soup and uniformly stirring;

s5, mixing the components in percentage by mass of 1-2.5: 1, adding the snail soup subjected to solid-liquid separation into the solid substance subjected to solid-liquid separation in S2, and uniformly stirring to prepare the topping for later use;

s6, putting the rice flour and the leaf lettuce into boiled water, standing for 3-5 min, and fishing out; adding 60-80 ml of topping; 20-30 g of fried peanuts, 20-30 ml of liquid part obtained after solid-liquid separation in S2, 5-8 g of caraway and 5-10 ml of chili soup.

Further, preferably, the perfume in S4 comprises: 500-550 g of star anise, 500-550 g of fennel, 150-160 g of tsaoko cardamon, 40-50 g of clove, 50-60 g of vanilla, 70-80 g of Bibo, 70-80 g of nutmeg, 70-80 g of gardenia and 150-160 g of murraya paniculata.

Further, preferably, the spiral shells in the S3 are soaked in clean water 1-2 d in advance, and silt is removed for later use.

Further, preferably, the rice flour in the S6 is soaked in clear water for 5-10 hours in advance for standby.

Example 2:

a crossbeam gate snail rice noodle and a preparation method thereof comprise the following steps:

s1, preparing materials: soaking dried Auricularia, cutting root and pedicle, cutting into small pieces, and cleaning; cutting chicken into diced meat with diameter of 1.5cm, and cleaning for use; cutting off root and pedicle of leaf lettuce or leaf lettuce, and cleaning; cutting off roots and stems of the caraway, and cleaning for later use; cutting thin bean curd into pieces of 1.5cm in diameter, cleaning, draining, frying in 150 deg.C oil pan for 2min, taking out, and draining; putting peanut into oil pan of 150 deg.C, frying for 3min, taking out, and draining oil; according to the weight ratio of 1: 1: 1: 1, weighing scallion, ginger, garlic and red fermented bean curd, and grinding into mud in a grinder for later use; pulverizing 1kg of dry pepper into powder and putting the powder into a basin for later use; shredding scallion, adding into oil pan containing 500g oil burned to 150 deg.C, frying for 4min, taking out, uniformly pouring the oil on the surface of dried Capsici fructus powder for 3 times, and stirring continuously;

s2, halogenation: adding 2.5kg of oil into the pan, heating to 120 deg.C, adding 500g of ground herba Alii Fistulosi, rhizoma Zingiberis recens, Bulbus Allii and red fermented bean curd, and parching for 3 min; adding 8.5kg of diced chicken meat, stir-frying for 2min, adding 450g of salt and 15g of sugar, continuously stir-frying for 2min, adding 0.7kg of dark soy sauce, and uniformly stir-frying; adding 7.5kg of cut edible fungus, 5kg of fried thin bean curd, uniformly stirring and frying, adding 4kg of chicken soup, adding 300g of monosodium glutamate and 500g of chicken essence when the temperature in the pot rises to 95 ℃, uniformly stirring and frying, taking out the pot, and performing solid-liquid separation;

s3, boiling snail soup: adding 2.5kg of oil into the pan, heating to 120 deg.C, adding 500g of ground herba Alii Fistulosi, rhizoma Zingiberis recens, Bulbus Allii and red fermented bean curd, and parching for 3 min; adding 120g of spice and stir-frying for 3min, adding 7.5kg of cleaned spiral shell, uniformly stir-frying, adding 450g of salt, 12g of sugar and 0.7kg of dark soy sauce, uniformly stir-frying, adding 17.5kg of chicken soup, continuously heating to the boiling point, stopping heating, keeping the temperature for decocting for 8min, adding 300g of monosodium glutamate and 500g of chicken essence, uniformly stirring, taking out, and performing solid-liquid separation;

s4, preparing chili soup: adding 450g of salt, 300g of monosodium glutamate, 500g of chicken essence, 125g of spice and 400g of fried dry chili powder into a pot, adding 0.75kg of snail soup subjected to solid-liquid separation, adding 30kg of chicken soup, and uniformly stirring;

s5, mixing the components in percentage by mass as 2.5: 1, adding the snail soup subjected to solid-liquid separation into the solid substance subjected to solid-liquid separation in S2, and uniformly stirring to prepare the topping for later use;

s6, putting the rice flour and the leaf lettuce into boiled water, standing for 3min, and fishing out; adding 60ml of topping; 20g of fried peanuts, 20ml of liquid part obtained after solid-liquid separation in S2, 5g of caraway and 5ml of chili soup.

Further, preferably, the perfume in S4 comprises: 500g of star anise, 500g of fennel, 150g of tsaoko amomum fruit, 40g of clove, 50g of vanilla, 70g of Bibo, 70g of nutmeg, 70g of gardenia and 1500g of murraya paniculata.

Further, preferably, the spiral shell in the S3 is soaked in clean water 1d in advance, and silt is removed for standby.

Further, preferably, the rice flour in the S6 is soaked in clear water for 5 hours in advance for standby.

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 considered to be within the technical scope of the present invention, and the technical solutions and the inventive concepts thereof according to the present invention should be equivalent or changed within the scope of the present invention.