CN102813192A

CN102813192A - Production method for spicy hot bean curd ingredient

Info

Publication number: CN102813192A
Application number: CN2012102371774A
Authority: CN
Inventors: 朱修圣; 姚广利
Original assignee: YANGZHOU LVJIA FOOD CO Ltd
Current assignee: YANGZHOU LVJIA FOOD CO Ltd
Priority date: 2012-07-10
Filing date: 2012-07-10
Publication date: 2012-12-12

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. 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%.