CN103250993A - Fresh pepper tofu chilli sauce baked rice crust - Google Patents
Fresh pepper tofu chilli sauce baked rice crust Download PDFInfo
- Publication number
- CN103250993A CN103250993A CN2013101771401A CN201310177140A CN103250993A CN 103250993 A CN103250993 A CN 103250993A CN 2013101771401 A CN2013101771401 A CN 2013101771401A CN 201310177140 A CN201310177140 A CN 201310177140A CN 103250993 A CN103250993 A CN 103250993A
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- CN
- China
- Prior art keywords
- tofu
- chilli sauce
- rice crust
- pepper
- bean curd
- 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.)
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- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses a fresh pepper tofu chilli sauce baked rice crust which comprises the following components of 10-11kg of tofu, 7-8kg of red pepper, 4.5-5kg of peanut, 1-1.5kg of white sesame seed, 220-230g of ground pepper, 1-1.5kg of sesame oil, 460-500g of fine salt, 170-180g of gourmet powder and 50-51kg of rice crust. According to the fresh pepper tofu chilli sauce baked rice crust, the tofu is rich in nutrition and made into sealed small-bag package chilli sauce, so that the tofu is convenient to eat and sanitary; and after being matched with the tofu, the crisp rice crust is nutritious and delicious.
Description
Technical field the present invention relates to the baked crispy rice of a kind of bright green pepper bean curd La Jiang.
Sauce has multiplely on the background technology market, but does not find the baked crispy rice of bright green pepper bean curd La Jiang as yet, and the present invention is sauce and crispy rice sealing dress separately, when edible, bean curd thick chilli sauce is coated on the crispy rice, and is convenient and healthy.
Summary of the invention problem to be solved by this invention provides the baked crispy rice of a kind of bright green pepper bean curd La Jiang.
Scheme is as follows: bean curd 10-11kg, red sharp green pepper 7-8kg, peanut 4.5-5kg, white sesameseed 1-1.5kg, pepper powder 220-230g, sesame oil 1-1.5kg, refined salt 460-500g, monosodium glutamate 170-180g, crispy rice 50-51kg.
Preparation method of the present invention: bean curd, red sharp green pepper, peanut break into mud, add white sesameseed, pepper, monosodium glutamate, refined salt, sesame oil, stir, with pouch sealing dress, every bag is 10 grams with bean curd thick chilli sauce, get the bean curd thick chilli sauce of crispy rice 25 grams and pouch sealing dress, packed sealing gets final product again.
Eating method: unpack, take out pouch bean curd thick chilli sauce, spread upon on the crispy rice, bean curd thick chilli sauce is salty bright fragrant, and assistant is one delicious food with the crispy rice of delicious and crisp in fact!
The specific embodiment
Embodiment 1:
Bean curd 10-11kg, red sharp green pepper 7-8kg, peanut 4.5-5kg, white sesameseed 1-1.5kg, pepper powder 220-230g, sesame oil 1-1.5kg, refined salt 460-500g, monosodium glutamate 170-180g, crispy rice 50-51kg.
Preparation method: together above
Embodiment 2:
Bean curd 10-11kg, red sharp green pepper 7-8kg, peanut 4.5-5kg, white sesameseed 1-1.5kg, pepper powder 220-230g, sesame oil 1-1.5kg, refined salt 460-500g, monosodium glutamate 170-180g, crispy rice 50-51kg.
Preparation method: together above.
Claims (2)
1. baked crispy rice of the peppery sauce of bright green pepper bean curd is characterized in that comprising following component:
Bean curd 10-11kg, red sharp green pepper 7-8kg, peanut 4.5-5kg, white sesameseed 1-1.5kg, pepper powder 220-230g, sesame oil 1-1.5kg, refined salt 460-500g, monosodium glutamate 170-180g, crispy rice 50-51kg.
2. the baked crispy rice of above-mentioned bright green pepper bean curd La Jiang according to claim 1 is characterized in that comprising following component: bright sharp green pepper 5kg, peanut 1.5kg, sesame oil 1kg, refined salt 260g, monosodium glutamate 150g, crispy rice 15kg, water are an amount of.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013101771401A CN103250993A (en) | 2013-04-27 | 2013-04-27 | Fresh pepper tofu chilli sauce baked rice crust |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013101771401A CN103250993A (en) | 2013-04-27 | 2013-04-27 | Fresh pepper tofu chilli sauce baked rice crust |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103250993A true CN103250993A (en) | 2013-08-21 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2013101771401A Pending CN103250993A (en) | 2013-04-27 | 2013-04-27 | Fresh pepper tofu chilli sauce baked rice crust |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103250993A (en) |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102715418A (en) * | 2012-06-27 | 2012-10-10 | 严斯文 | Making method of fried sauce crispy rice |
| CN103053935A (en) * | 2012-12-04 | 2013-04-24 | 宁波市鄞州风名工业产品设计有限公司 | Beef rice crust and method for making same |
-
2013
- 2013-04-27 CN CN2013101771401A patent/CN103250993A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102715418A (en) * | 2012-06-27 | 2012-10-10 | 严斯文 | Making method of fried sauce crispy rice |
| CN103053935A (en) * | 2012-12-04 | 2013-04-24 | 宁波市鄞州风名工业产品设计有限公司 | Beef rice crust and method for making same |
Non-Patent Citations (3)
| Title |
|---|
| 彩薇编著: "《时尚美食馆 家常滋补药膳》", 31 December 2011 * |
| 焦守正编著: "《韩国风味》", 31 December 1996 * |
| 茅建民等编著: "《美味豆腐菜肴》", 31 December 2002 * |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20130821 |