CN102813192A - Production method for spicy hot bean curd ingredient - Google Patents

Production method for spicy hot bean curd ingredient Download PDF

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Publication number
CN102813192A
CN102813192A CN2012102371774A CN201210237177A CN102813192A CN 102813192 A CN102813192 A CN 102813192A CN 2012102371774 A CN2012102371774 A CN 2012102371774A CN 201210237177 A CN201210237177 A CN 201210237177A CN 102813192 A CN102813192 A CN 102813192A
Authority
CN
China
Prior art keywords
powder
bean
bean curd
spicy hot
spicy
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
CN2012102371774A
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Chinese (zh)
Inventor
朱修圣
姚广利
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
YANGZHOU LVJIA FOOD CO Ltd
Original Assignee
YANGZHOU LVJIA FOOD CO Ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by YANGZHOU LVJIA FOOD CO Ltd filed Critical YANGZHOU LVJIA FOOD CO Ltd
Priority to CN2012102371774A priority Critical patent/CN102813192A/en
Publication of CN102813192A publication Critical patent/CN102813192A/en
Pending legal-status Critical Current

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Abstract

The invention provides a production method for a spicy hot bean curd ingredient. Raw materials for the spicy hot bean curd ingredient comprise garlic powder, starch, monosodium glutamate, capsicum slices, salt, thick broad-bean paste powder, Chinese prickly ash powder, white sugar, green onion slices, fermented soya bean powder, an yeast extract product, soy powder, ginger powder and pork powder. According to the invention, the pork powder supplements methionine lacking in bean curds; the other commonly-used seasoning components enable processed spicy hot bean curds to be numbing, spicy, delicious and fragrant; production and eating of the spicy hot bean curds are convenient.

Description

A kind of preparation method of spicy hot bean curd batching
Technical field
The present invention relates to field of food, relate in particular to a kind of preparation method of home cooking spicy hot bean curd batching.
Background technology
General 100 gram bean curd calcium contents are 140 milligrams to 160 milligrams, and bean curd is again to contain protein in the vegetable food product than higher, contains the amino acid of 8 kinds of needed by human, also contains unrighted acid, lecithin etc.; Therefore, often take liberties with joke and to protect liver, promote organism metabolism, increase immunity and detoxication is arranged.
But the bean curd weak point is it, and contained soybean protein lacks a kind of essential amino acid---egg amino acid; If it is edible separately; Protein utilization is low, as some other foods of arranging in pairs or groups, and the egg amino acid that makes in the soybean protein to be lacked is replenished; Whole amino acid whose proportioning is tended to balance, and human body just can fully absorb the protein in the bean curd; Egg amino acid content in eggs, the meat protein is higher, and bean curd is the group food mixed edible therewith, like bean curd scrambled eggs, minced meat bean curd, stewed sliced pork with bean curd pl. meat slices etc.; Collocation is edible like this, just can improve the utilization rate of protein in the bean curd.
Bean curd can be cooked multiple dish, delicious flavour not only, and also nutritious, absorbed by stomach and intestine easily, be desirable dietetic treatment article; The batching of existing spicy hot bean curd generally is cook oneself allotment, and ununified quantitative prescription relies on the individual cooking level of cook, is difficult to process same taste.
Summary of the invention
For the quantitative prescription that lacks egg amino acid, not unification in the batching that overcomes existing spicy hot bean curd, the deficiency that is difficult to process same taste spicy hot bean curd; The present invention provides a kind of preparation method of spicy hot bean curd batching; The raw material of the preparation method of this spicy hot bean curd batching is taken from natural food, adopts the method for suitability for industrialized production, and composition is unified quantitative configuration; Step is fixed, and no longer relies on cook's individual condiment level.
The technical solution adopted for the present invention to solve the technical problems is: the preparation method of spicy hot bean curd batching; Each composition adds in the batch mixer by following percentage by weight and order successively; Batch mixer airtight mixing 8 minutes to 15 minutes between 200 ℃ to 250 ℃; By the percentage that accounts for the batching gross weight; Each composition of putting into successively in the batch mixer does, garlic powder 18% to 22%, starch 13.5% to 15.5%, monosodium glutamate 11% to 13%, capsicum sheet 11% to 13%, salt 9% to 11%, thick broad-bean sauce powder 8% to 9%, zanthoxylum powder 6.5% to 7.5%, white granulated sugar 5% to 5.5%, verdant 3.5% to 4%, fermented soya bean powder 2.7% to 3.2%, yeast extract 1.7% to 2.2%, powdered soy 1.3% to 1.7%, ginger powder 0.2% to 0.4%, powder of pork 2% to 5%.
The invention has the beneficial effects as follows that powder of pork has replenished the egg amino acid that is lacked in the bean curd; The flavoring ingredients commonly used that other are numerous makes the product process have fiber crops, peppery, bright, fragrant characteristics, making and instant.
The specific embodiment
Embodiment 1: the preparation method of spicy hot bean curd batching; Each composition adds in the batch mixer by following percentage by weight and order successively; Batch mixer airtight mixing 8 minutes to 15 minutes between 200 ℃ to 250 ℃; By the percentage that accounts for the batching gross weight; Each composition of putting into successively in the batch mixer does, garlic powder 20%, starch 14%, monosodium glutamate 12%, capsicum sheet 11%, salt 10%, thick broad-bean sauce powder 8.7%, zanthoxylum powder 7%, white granulated sugar 5%, verdant 3.5%, fermented soya bean powder 3%, yeast extract 2%, powdered soy 1.5%, ginger powder 0.3%, powder of pork 2%.

Claims (1)

1. the preparation method of spicy hot bean curd batching; It is characterized in that: each composition adds in the batch mixer by following percentage by weight and order successively; Batch mixer airtight mixing 8 minutes to 15 minutes between 200 ℃ to 250 ℃; By the percentage that accounts for the batching gross weight; Each composition of putting into successively in the batch mixer does, garlic powder 18% to 22%, starch 13.5% to 15.5%, monosodium glutamate 11% to 13%, capsicum sheet 11% to 13%, salt 9% to 11%, thick broad-bean sauce powder 8% to 9%, zanthoxylum powder 6.5% to 7.5%, white granulated sugar 5% to 5.5%, verdant 3.5% to 4%, fermented soya bean powder 2.7% to 3.2%, yeast extract 1.7% to 2.2%, powdered soy 1.3% to 1.7%, ginger powder 0.2% to 0.4%, powder of pork 2% to 5%.
CN2012102371774A 2012-07-10 2012-07-10 Production method for spicy hot bean curd ingredient Pending CN102813192A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN2012102371774A CN102813192A (en) 2012-07-10 2012-07-10 Production method for spicy hot bean curd ingredient

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN2012102371774A CN102813192A (en) 2012-07-10 2012-07-10 Production method for spicy hot bean curd ingredient

Publications (1)

Publication Number Publication Date
CN102813192A true CN102813192A (en) 2012-12-12

Family

ID=47297905

Family Applications (1)

Application Number Title Priority Date Filing Date
CN2012102371774A Pending CN102813192A (en) 2012-07-10 2012-07-10 Production method for spicy hot bean curd ingredient

Country Status (1)

Country Link
CN (1) CN102813192A (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103222608A (en) * 2013-04-26 2013-07-31 上海臻厨食品有限公司 Block-shaped flavoring
CN103238812A (en) * 2013-04-26 2013-08-14 上海臻厨食品有限公司 Method for preparing blocky seasoning

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103222608A (en) * 2013-04-26 2013-07-31 上海臻厨食品有限公司 Block-shaped flavoring
CN103238812A (en) * 2013-04-26 2013-08-14 上海臻厨食品有限公司 Method for preparing blocky seasoning

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C02 Deemed withdrawal of patent application after publication (patent law 2001)
WD01 Invention patent application deemed withdrawn after publication

Application publication date: 20121212