CN101756144A - Improved spicy hot bean curd seasoning - Google Patents
Improved spicy hot bean curd seasoning Download PDFInfo
- Publication number
- CN101756144A CN101756144A CN200810234496A CN200810234496A CN101756144A CN 101756144 A CN101756144 A CN 101756144A CN 200810234496 A CN200810234496 A CN 200810234496A CN 200810234496 A CN200810234496 A CN 200810234496A CN 101756144 A CN101756144 A CN 101756144A
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- bean curd
- spicy hot
- improved
- hot bean
- seasoning
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Abstract
The invention belongs to the technical field of food additives, in particular to a recipe of an improved spicy hot bean curd seasoning. The improved spicy hot bean curd seasoning is prepared from the following ingredients: Pixian bean paste, paprika, pepper powder, lobster sauce, ginger, soy sauce, monosodium glutamate and ground pepper according to a ratio of 15/7/3/14/3/10/3/0.75, and in addition, 0.3 g/kg antiseptic agents and 0.1 g/kg PG oil control oxidizers are also added in the ingredients. The recipe of the invention maintains the features of the spicy hot bean curd, and the product has the typical characteristics of pungent taste, acridity, freshness and fragrance of Chengdu sauteed spicy hot bean curd.
Description
Technical field:
The invention belongs to technical field of food additives, be specifically related to a kind of prescription of stirfried bean curd in hot sauce flavoring of improvement.
Background technology:
Flavouring is the indispensable product of going with rice or bread.The flavouring of China is many based on fermented product at present.Kind is single, of low grade, deep processed product is few, does not catch up with the requirement of compoundization of local flavor that international flavouring market proposes, seriation, pantryization far away.Therefore, flavoring (sauce) if can be made the product of multiple series by different Lay meat and fish dishes, the requirement of different flavor type, just can make to cook and appoint program to oversimplify.
Summary of the invention:
It is base-material that purpose of the present invention is exactly with the fermentation sauce, and according to the characteristic of spicy hot bean curd, the spicy hot bean curd condiment of a kind of improvement of proposition, product have the old stirfried bean curd in hot sauce fiber crops in typical Chengdu, peppery, bright, fragrant characteristics.
The present invention is achieved like this: the prescription of spicy hot bean curd flavoring is a bean paste: paprika: pepper powder: beans limb: ginger: soy sauce: monosodium glutamate: ground pepper is 15: 7: 3: 14: 3: 10: 3: 0.75, also be added with the anticorrisive agent of 0.3g/kg and the PG oil-control oxidant of 0.1g/kg.
The specific embodiment: the present invention is further described below in conjunction with embodiment.
Embodiment:
Supplementary material: rape oil, bean paste, fermented soya bean ground pepper, monosodium glutamate, ginger, soy sauce; Supplementary material quality standard: rapeseed oil: meet the requirement of GB1536-2004, bean paste, glossy glow, pungent is heavier, agreeable to the taste, the no foreign matter of aromatic strongly fragrant, the salty aquatic foods of sauce, fermented soya bean: yellow black, glossy smooth, the soft diffusing seed of cake of smell sweet-smelling, color and luster, delicious Hui Tian, superior with Yongchuan, Chongqing fermented soya bean flavor, fermented soya bean are used in the taste that can increase salty bright sweet-smelling in the soup halogen; Sesame oil: give off a strong fragrance, clearing color; Capsicum; Color glow, drying, the complete shape that is translucent of green pepper body, do not have go mouldy, free from insect pests, no foreign matter; Chinese prickly ash; It is pure to require the strong look of flavor fiber crops flavor hot warm in nature just distinguishing the flavor of, do not have go mouldy, free from insect pests, no foreign matter, pepper; Flavor is hot warm in nature cold with strong aromatic odor, and pleasant effect is good for the stomach; Monosodium glutamate is pressed GB 8967-2000 and is carried out; Old ginger: property is hot wet, contains the peppery rope of volatile oil ginger, has special pungent fragrance, and the ginger body be yellow, does not have bad phenomenon: soy sauce: bright in colour, sauce is fragrant and aromatic strongly fragrant, the delicious U.S. of fat, mellow, salty, comfortable mouth.Anticorrisive agent and PG Oxidation of Fat and Oils inhibitor.
Making apparatus: stainless steel jacketed pan, pulverizer, retort, constant incubator, colloid mill, tissue mashing machine, continous way sealing machine, cartoning sealing machine.
Preparation method: bean paste gets rid of bruisher earlier and breaks into the mud shape, and ginger is cleaned the back and kills into the 3mm graininess with killing the ginger machine, joins in the bean cotyledon by the prescription requirement with other auxiliary material to stir evenly.Be heated in 150～160 ℃ of raw materials that slowly fall above the people rape oil and constantly stirring.Homogeneous: with deployed semi-finished product milling treatment of colloid.Packing, sterilization, cooling, check, warehouse-in: the semi finished package behind the homogeneous is put sterilization in people's retort, cooling, the inspection by sampling warehousing after passing after good.
Claims (1)
1. the stirfried bean curd in hot sauce condiment of an improvement, it is characterized in that prescription is: bean paste: paprika: pepper powder: beans limb: ginger: soy sauce: monosodium glutamate: ground pepper is 15: 7: 3: 14: 3: 10: 3: 0.75, also be added with the anticorrisive agent of 0.3g/kg and the PG oil-control oxidant of 0.1g/kg.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200810234496A CN101756144A (en) | 2008-11-19 | 2008-11-19 | Improved spicy hot bean curd seasoning |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200810234496A CN101756144A (en) | 2008-11-19 | 2008-11-19 | Improved spicy hot bean curd seasoning |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101756144A true CN101756144A (en) | 2010-06-30 |
Family
ID=42487651
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN200810234496A Pending CN101756144A (en) | 2008-11-19 | 2008-11-19 | Improved spicy hot bean curd seasoning |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101756144A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102362651A (en) * | 2011-06-30 | 2012-02-29 | 邱湘津 | Dressing for a spicy rabbit |
| CN104970341A (en) * | 2015-07-08 | 2015-10-14 | 天津好记科技发展有限公司 | Sauce for stewed beancurd with minced pork in pepper sauce |
| CN105053965A (en) * | 2015-07-08 | 2015-11-18 | 天津雨茅科技有限公司 | A preparation method of Mapo Tofu sauce |
| CN105685586A (en) * | 2014-11-26 | 2016-06-22 | 重庆周君记火锅食品有限公司 | Flavor fermented soya bean seasoning and preparation method thereof |
| CN106107871A (en) * | 2016-07-14 | 2016-11-16 | 四川天味家园食品有限公司 | Stirfried bean curd in hot sauce flavouring agent and preparation method thereof |
-
2008
- 2008-11-19 CN CN200810234496A patent/CN101756144A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102362651A (en) * | 2011-06-30 | 2012-02-29 | 邱湘津 | Dressing for a spicy rabbit |
| CN105685586A (en) * | 2014-11-26 | 2016-06-22 | 重庆周君记火锅食品有限公司 | Flavor fermented soya bean seasoning and preparation method thereof |
| CN104970341A (en) * | 2015-07-08 | 2015-10-14 | 天津好记科技发展有限公司 | Sauce for stewed beancurd with minced pork in pepper sauce |
| CN105053965A (en) * | 2015-07-08 | 2015-11-18 | 天津雨茅科技有限公司 | A preparation method of Mapo Tofu sauce |
| CN106107871A (en) * | 2016-07-14 | 2016-11-16 | 四川天味家园食品有限公司 | Stirfried bean curd in hot sauce flavouring agent and preparation method thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| DD01 | Delivery of document by public notice |
Addressee: Meng Qiwei Document name: Notification of before Expiration of Request of Examination as to Substance |
|
| DD01 | Delivery of document by public notice |
Addressee: Meng Qiwei Document name: Notification that Application Deemed to be Withdrawn |
|
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Open date: 20100630 |