| 摘要 |
PURPOSE: Rice noodle stock and a producing method thereof are provided to offer the simple taste and the delicate flavor to the rice noodle stock using spices and fish sauce. CONSTITUTION: A producing method of a rice noodle stock comprises the following steps: washing star anise, coriander seeds, cinnamon, garlic, pepper, celery, ginger, and clove, and drying for 1~3hours before crushing; and mixing 1~5wt% of star anise, 0.1~2wt% of coriander seeds, 0.1~1.5wt% of cinnamon, 0.1~1wt% of garlic, 0.1~0.5wt% of pepper, 0.001~0.5wt% of celery, 0.01~0.5wt% of ginger, 0.01~0.5wt% of clove, 50~70wt% of water, 10~20wt% of soy sauce, 10~20wt% of fish sauce, 2~8wt% of sugar, 1~5wt% of modified tapioca starch, 1~5wt% of salt, and other ingredients, at 80~95deg C for 35~50minutes. |
