阅读说明：本技术 一种螺蛳粉及其制备方法 (Snail powder and preparation method thereof ) 是由 熊艺远 于 2020-12-30 设计创作，主要内容包括：本发明涉及一种螺蛳粉,所述螺蛳粉由主料、高汤和辅料制备,所述主料为米粉,所述辅料包括酸豆角、酸笋、时令蔬菜、辣椒油、木耳、鲜炸腐竹；所述高汤包括：田螺、猪筒骨、生姜、甘草、小茴香、陈皮、八角、桂皮、甘松、花椒、沙姜、香叶、丁香、草果、鲜味素、特鲜、三鲜、鸡精、味精、鲜味王和粗盐。本发明螺蛳粉中的汤料主要采用猪筒骨和田螺,与传统的汤料选择猪脊骨不同,骨胶原蛋白含量更高；米粉采用冷水浸泡使之成为湿米粉,米粉不易软烂,更有嚼劲,在汤料中煮制时更易入味；本发明得到的螺蛳粉口味丰富,汤料鲜香,营养丰富。(The invention relates to a spiral shell powder which is prepared from main materials, soup-stock and auxiliary materials, wherein the main materials are rice flour, and the auxiliary materials comprise tamarind, sour bamboo shoots, seasonal vegetables, chili oil, agaric and fresh fried bean curd sticks; the soup stock comprises: river snail, pig bone, ginger, liquorice, fennel, dried orange peel, star anise, cassia bark, nardostachys root, pepper, sand ginger, myrcia, clove, tsaoko amomum fruit, monosodium glutamate, specially fresh, three delicacies, chicken essence, monosodium glutamate, delicate flavor king and crude salt. The soup material in the snail rice noodles mainly adopts pig bones and river snails, and has higher content of ossein compared with the traditional soup material which selects pig chine; the rice flour is soaked in cold water to form wet rice flour, 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 obtained by the invention have rich taste, fresh and fragrant soup base and rich nutrition.)

1. The spiral shell powder is characterized by being prepared from main materials, soup-stock and auxiliary materials, wherein the main materials are rice flour, and the auxiliary materials comprise tamarind, sour bamboo shoots, seasonal vegetables, chili oil, agaric and fresh fried bean curd sticks; the soup stock comprises:

river snail, pig bone, ginger, liquorice, fennel, dried orange peel, star anise, cassia bark, nardostachys root, pepper, sand ginger, myrcia, clove, tsaoko amomum fruit, monosodium glutamate, specially fresh, three delicacies, chicken essence, monosodium glutamate, delicate flavor king and crude salt.

2. The spiral shell noodle of claim 1, wherein the auxiliary materials comprise, by weight: 10-20 parts of tamarind beans, 10-20 parts of pickled bamboo shoots, 15-25 parts of seasonal vegetables, 1-3 parts of chili oil, 4-6 parts of agaric and 8-12 parts of fresh fried bean curd sticks; preferably, the seasonal vegetable comprises a green vegetable, spinach, cabbage or white radish.

3. The spiral shell noodle of claim 2, wherein the auxiliary materials comprise, by weight: 15 parts of pickled beans, 15 parts of pickled bamboo shoots, 20 parts of seasonal vegetables, 2 parts of chili oil, 5 parts of agaric and 10 parts of fresh fried bean curd sticks; preferably, the adding amount ratio of the dry rice flour to the soup-stock is 45: 1.

4. The spiral shell noodle of claims 1-3, wherein the broth comprises by weight:

3000 parts of river snail 2000-containing material, 2000 parts of pig bone 1000-containing material, 80-120 parts of ginger, 20-40 parts of liquorice, 20-40 parts of fennel, 5-15 parts of dried orange peel, 8-12 parts of star anise, 8-12 parts of cassia bark, 8-12 parts of nardostachys root, 8-12 parts of pepper, 8-12 parts of sand ginger, 8-12 parts of bay leaf, 3-7 parts of clove, 8-12 parts of tsaoko amomum fruit, 25-35 parts of umami, 25-35 parts of specially fresh, 25-35 parts of three fresh, 300 parts of chicken essence 200-containing material, 80-120 parts of monosodium glutamate, 300 parts of fresh flavor 200-containing material and 400 parts of crude salt 300-containing material.

5. The spiral shell noodle of claim 4, wherein the broth comprises by weight:

2500 parts of river snail, 1500 parts of pig bone, 100 parts of ginger, 30 parts of liquorice, 30 parts of fennel, 10 parts of dried orange peel, 10 parts of star anise, 10 parts of cassia bark, 10 parts of nardostachys root, 10 parts of pepper, 10 parts of sand ginger, 10 parts of myrcia, 5 parts of clove, 10 parts of tsaoko amomum fruit, 30 parts of umami, 30 parts of specially fresh, 30 parts of three delicacies, 250 parts of chicken essence, 100 parts of monosodium glutamate, 250 parts of umami king and 350 parts of crude salt; the soup stock also comprises 50000 parts of water.

6. The spiral shell noodle of claim 4 or 5, wherein the soup-stock preparation method comprises: adding river snail, pig bone, ginger, liquorice, fennel, dried orange peel, star anise, cassia bark, nardostachys root, pepper, sand ginger, bay leaf, clove and tsaoko amomum fruit into water in sequence, boiling with strong fire, stewing for half an hour with medium fire, turning off the fire, adding the monosodium glutamate, the special fresh, the three delicacies, the chicken essence, the monosodium glutamate, the delicate flavor king and the coarse salt, and stirring uniformly.

7. The spiral shell noodle of claim 6, wherein the temperature of the fire is 95-100 ℃; the temperature of the medium fire is 60-70 ℃.

8. A method of making the spiral shell noodles as claimed in claims 1 to 7, comprising the steps of:

(1) soaking dry rice flour in cold water to obtain wet rice flour;

(2) and (2) adding the soup stock into a pot, heating to 85 ℃, adding the wet rice flour, the pickled beans, the pickled bamboo shoots, the seasonal vegetable, the chili oil, the agaric and the fresh fried bean curd sticks obtained in the step (1), boiling with strong fire, and taking the pot out, and adding the chopped green onion and the fresh fried peanut to obtain the snail powder.

9. The method for preparing the spiral shell noodles as claimed in claim 8, wherein in the step (1), the temperature of the cold water is 3-10 ℃, and the soaking time is 6 hours.

10. The method for preparing the spiral shell powder as claimed in claim 8, wherein in the step (2), the temperature of the big fire is 95-100 ℃, the temperature is kept for 2-5 minutes after the big fire is boiled, and the spiral shell powder can be obtained by adding chopped green onion and fresh fried peanut in a pot.

Technical Field

The invention belongs to the technical field of food processing, and particularly relates to snail rice noodles 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.

In view of this, this patent is filed.

Disclosure of Invention

In order to solve the problems in the prior art, the invention provides the spiral shell powder and the preparation method thereof, and the prepared spiral shell powder is rich in taste, fresh and fragrant in soup base and rich in nutrition.

The invention aims to provide a spiral shell rice noodle.

The invention also aims to provide a preparation method of the snail rice noodles.

According to the specific embodiment of the invention, the spiral shell powder is prepared from main materials, soup-stock and auxiliary materials, wherein the main materials are rice flour, and the auxiliary materials comprise tamarind, sour bamboo shoots, seasonal vegetables, chili oil, agaric and fried beancurd sticks; the soup stock comprises:

river snail, pig bone, ginger, liquorice, fennel, dried orange peel, star anise, cassia bark, nardostachys root, pepper, sand ginger, myrcia, clove, tsaoko amomum fruit, monosodium glutamate, specially fresh, three delicacies, chicken essence, monosodium glutamate, delicate flavor king and crude salt.

Further, the auxiliary materials comprise the following components in percentage by weight: 10-20 parts of tamarind beans, 10-20 parts of pickled bamboo shoots, 15-25 parts of seasonal vegetables, 1-3 parts of chili oil, 4-6 parts of agaric and 8-12 parts of fresh fried bean curd sticks; preferably, the seasonal vegetable comprises a green vegetable, spinach, cabbage or white radish.

Further, the auxiliary materials comprise the following components in percentage by weight: 15 parts of pickled beans, 15 parts of pickled bamboo shoots, 20 parts of seasonal vegetables, 2 parts of chili oil, 5 parts of agaric and 10 parts of fresh fried bean curd sticks; preferably, the adding amount ratio of the dry rice flour to the soup-stock is 45: 1.

Further, the soup stock comprises the following components in percentage by weight:

3000 parts of river snail 2000-containing material, 2000 parts of pig bone 1000-containing material, 80-120 parts of ginger, 20-40 parts of liquorice, 20-40 parts of fennel, 5-15 parts of dried orange peel, 8-12 parts of star anise, 8-12 parts of cassia bark, 8-12 parts of nardostachys root, 8-12 parts of pepper, 8-12 parts of sand ginger, 8-12 parts of bay leaf, 3-7 parts of clove, 8-12 parts of tsaoko amomum fruit, 25-35 parts of umami, 25-35 parts of specially fresh, 25-35 parts of three fresh, 300 parts of chicken essence 200-containing material, 80-120 parts of monosodium glutamate, 300 parts of fresh flavor 200-containing material and 400 parts of crude salt 300-containing material.

Further, the soup stock comprises the following components in percentage by weight:

2500 parts of river snail, 1500 parts of pig bone, 100 parts of ginger, 30 parts of liquorice, 30 parts of fennel, 10 parts of dried orange peel, 10 parts of star anise, 10 parts of cassia bark, 10 parts of nardostachys root, 10 parts of pepper, 10 parts of sand ginger, 10 parts of myrcia, 5 parts of clove, 10 parts of tsaoko amomum fruit, 30 parts of umami, 30 parts of specially fresh, 30 parts of three delicacies, 250 parts of chicken essence, 100 parts of monosodium glutamate, 250 parts of umami king and 350 parts of crude salt; the soup stock also comprises 50000 parts of water.

Further, the preparation method of the soup stock comprises the following steps: adding river snail, pig bone, ginger, liquorice, fennel, dried orange peel, star anise, cassia bark, nardostachys root, pepper, sand ginger, bay leaf, clove and tsaoko amomum fruit into water in sequence, boiling with strong fire, stewing for half an hour with medium fire, turning off the fire, adding the monosodium glutamate, the special fresh, the three delicacies, the chicken essence, the monosodium glutamate, the delicate flavor king and the coarse salt, and stirring uniformly.

Further, the temperature of the big fire is 95-100 ℃; the temperature of the medium fire is 60-70 ℃.

A method of making a snail rice noodle, said method comprising the steps of:

(1) soaking dry rice flour in cold water to obtain wet rice flour;

(2) and (2) adding the soup stock into a pot, heating to 85 ℃, adding the wet rice flour, the pickled beans, the pickled bamboo shoots, the seasonal vegetable, the chili oil, the agaric and the fresh fried bean curd sticks obtained in the step (1), boiling with strong fire, and taking the pot out, and adding the chopped green onion and the fresh fried peanut to obtain the snail powder.

Further, in the step (1), the temperature of the cold water is 3-10 ℃, and the soaking time is 6 hours.

Further, in the step (2), the temperature of the big fire is 95-100 ℃, the temperature is kept for 2-5 minutes after the big fire is boiled, and the snail powder can be obtained by adding chopped green onions and fresh fried peanuts into the pot.

The pig bone tube, also known as big bone, has big two ends and a hole in the middle, is rich in bone marrow and ossein protein, and is the best bone for cooking soup.

Compared with the prior art, the invention has the following beneficial effects:

(1) the soup material of the snail rice noodles obtained by the invention mainly adopts pig bones and river snails, and is different from the traditional soup material which selects pig chine, and the bone collagen content is higher;

(2) the rice flour of the invention is soaked in cold water to be wet rice flour, and is different from the traditional method of boiling with boiled water, the rice flour is not easy to be soft and soft, is chewy, and is more tasty when being boiled in soup.

(3) The snail rice noodles obtained by the invention have rich taste, fresh and fragrant soup base and rich nutrition.

Detailed Description

In order to make the objects, technical solutions and advantages of the present invention more apparent, the technical solutions of the present invention will be described in detail below. It is to be understood that the described embodiments are merely exemplary of the invention, and not restrictive of the full scope of the invention. All other embodiments, which can be derived by a person skilled in the art from the examples given herein without any inventive step, are within the scope of the present invention.

In some more specific embodiments, the snail powder is prepared from a main material, a soup stock and an auxiliary material, wherein the main material is rice flour, and the auxiliary material comprises the following components in percentage by weight: 10-20 parts of tamarind beans, 10-20 parts of pickled bamboo shoots, 15-25 parts of seasonal vegetables, 1-3 parts of chili oil, 4-6 parts of agaric and 8-12 parts of fresh fried bean curd sticks; preferably, the seasonal vegetable comprises a green vegetable, spinach, cabbage or white radish;

the soup stock comprises the following components in percentage by weight:

3000 parts of river snail 2000-containing material, 2000 parts of pig bone 1000-containing material, 80-120 parts of ginger, 20-40 parts of liquorice, 20-40 parts of fennel, 5-15 parts of dried orange peel, 8-12 parts of star anise, 8-12 parts of cassia bark, 8-12 parts of nardostachys root, 8-12 parts of pepper, 8-12 parts of sand ginger, 8-12 parts of bay leaf, 3-7 parts of clove, 8-12 parts of tsaoko amomum fruit, 25-35 parts of umami, 25-35 parts of specially fresh, 25-35 parts of three fresh, 300 parts of chicken essence 200-containing material, 80-120 parts of monosodium glutamate, 300 parts of fresh flavor 200-containing material and 400 parts of crude salt 300-containing material.

Example 1

The embodiment provides a snail powder which is prepared from main materials, soup-stock and auxiliary materials, wherein the main materials comprise 45 jin of dry rice flour and 500g of soup-stock; the auxiliary materials comprise: 20g of pickled beans, 10g of pickled bamboo shoots, 25g of green vegetables, 1g of chili oil, 6g of agaric and 8g of fresh fried bean curd sticks; the soup stock comprises:

3000g of river snail, 1000g of pig bone, 120g of ginger, 20g of liquorice, 40g of fennel, 5g of dried orange peel, 8g of star anise, 12g of cassia bark, 8g of nardostachys root, 12g of pepper, 8g of sand ginger, 12g of bay leaf, 7g of clove, 12g of tsaoko amomum fruit, 25g of umami, 25g of specially fresh, 35g of three delicacies, 200g of chicken essence, 120g of monosodium glutamate, 200g of umami king and 400g of crude salt; the preparation method of the soup stock comprises the following steps: adding river snail, pig bone, ginger, liquorice, fennel, dried orange peel, star anise, cassia bark, nardostachys root, pepper, sand ginger, bay leaf, clove and tsaoko amomum fruit into 100 jin of water in sequence, boiling the mixture with strong fire at 95 ℃, turning to 70 ℃ middle fire for stewing for half an hour, turning off the fire, adding delicate flavor, special delicacies, three delicacies, chicken essence, monosodium glutamate, delicate flavor king and crude salt, and stirring uniformly.

The method for preparing the spiral shell rice noodles comprises the following steps:

(1) soaking dry rice flour in cold water at 10 deg.C for 6 hr to obtain wet rice flour;

(2) adding the soup stock into a pot, heating to 85 ℃, adding the wet rice flour, the pickled beans, the pickled bamboo shoots, the green vegetables, the chili oil, the agaric and the fresh fried bean curd sticks obtained in the step (1), boiling with strong fire at 100 ℃ and preserving the heat for 2 minutes, taking out of the pot, and adding the chopped green onion and the fresh fried peanut to obtain the snail powder.

Example 2

The embodiment provides a snail powder which is prepared from main materials, soup-stock and auxiliary materials, wherein the main materials comprise 45 jin of dry rice flour and 500g of soup-stock; the auxiliary materials comprise the following components in percentage by weight: 10g of pickled beans, 20g of pickled bamboo shoots, 15g of cabbage, 3g of chili oil, 4g of agaric and 12g of fresh fried bean curd sticks; the soup stock comprises the following components in percentage by weight:

2000g of river snail, 2000g of pig bone, 80g of ginger, 40g of liquorice, 20g of fennel, 15g of dried orange peel, 8g of star anise, 12g of cassia bark, 8g of nardostachys root, 12g of pepper, 8g of sand ginger, 12g of bay leaf, 3g of clove, 12g of tsaoko amomum fruit, 25g of monosodium glutamate, 35g of specially fresh, 25g of three delicacies, 300g of chicken essence, 80g of monosodium glutamate, 300g of delicious king and 300g of crude salt; the preparation method of the soup stock comprises the following steps: adding river snail, pig bone, ginger, liquorice, fennel, dried orange peel, star anise, cassia bark, nardostachys root, pepper, sand ginger, bay leaf, clove and tsaoko amomum fruit into 100 jin of water in sequence, boiling the mixture with strong fire at 95 ℃, stewing the mixture for half an hour with medium fire at 60 ℃, turning off the fire, adding delicate flavor, special delicacies, three delicacies, chicken essence, monosodium glutamate, delicate flavor king and crude salt, and stirring the mixture evenly.

The method for preparing the spiral shell rice noodles comprises the following steps:

(1) soaking dry rice flour in cold water at 3 deg.C for 6 hr to obtain wet rice flour;

(2) adding the soup stock into a pot, heating to 85 ℃, adding the wet rice flour, the pickled beans, the pickled bamboo shoots, the cabbage, the chili oil, the agaric and the fresh fried bean curd sticks obtained in the step (1), boiling with strong fire at 95 ℃, keeping the temperature for 5 minutes, taking out of the pot, and adding the chopped green onion and the fresh fried peanut to obtain the snail powder.

Example 3

The embodiment provides a snail powder which is prepared from main materials, soup-stock and auxiliary materials, wherein the main materials comprise 45 jin of dry rice flour and 500g of soup-stock; the auxiliary materials comprise the following components in percentage by weight: 15g of pickled beans, 15g of pickled bamboo shoots, 20g of spinach, 2g of chili oil, 5g of agaric and 10g of fresh fried bean curd sticks; the soup stock comprises the following components in percentage by weight:

2500g of river snail, 1500g of pig bone, 100g of ginger, 30g of liquorice, 30g of fennel, 10g of dried orange peel, 10g of star anise, 10g of cassia bark, 10g of nardostachys root, 10g of pepper, 10g of sand ginger, 10g of myrcia, 5g of clove, 10g of tsaoko amomum fruit, 30g of umami, 30g of specially fresh, 30g of three delicacies, 250g of chicken essence, 100g of monosodium glutamate, 250g of umami king and 350g of crude salt; the preparation method of the soup stock comprises the following steps: adding river snail, pig bone, ginger, liquorice, fennel, dried orange peel, star anise, cassia bark, nardostachys root, pepper, sand ginger, bay leaf, clove and tsaoko amomum fruit into 100 jin of water in sequence, boiling the mixture with strong fire at the temperature of 98 ℃, stewing the mixture for half an hour with medium fire at the temperature of 65 ℃, turning off the fire, adding delicate flavor, special delicacies, three delicacies, chicken essence, monosodium glutamate, delicate flavor king and crude salt, and stirring the mixture evenly.

The method for preparing the spiral shell rice noodles comprises the following steps:

(1) soaking dry rice flour in cold water at 8 deg.C for 6 hr to obtain wet rice flour;

(2) adding the soup stock into a pot, heating to 85 ℃, adding the wet rice flour, the pickled beans, the pickled bamboo shoots, the seasonal vegetable, the chili oil, the agaric and the fresh fried bean curd sticks obtained in the step (1), boiling with strong fire at 98 ℃, keeping the temperature for 3 minutes, taking out of the pot, and adding the chopped green onion and the fresh fried peanut to obtain the snail powder.

The above description is only for the specific embodiments of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art can easily conceive of the changes or substitutions within the technical scope of the present invention, and all the changes or substitutions should be covered within the scope of the present invention. Therefore, the protection scope of the present invention shall be subject to the protection scope of the appended claims.