CN105124506A - spicy and hot bean curd seasoning packet - Google Patents

Abstract

The present invention discloses a spicy and hot bean curd seasoning packet, which relates to the technical field of food processing. The spicy and hot bean curd seasoning packet is made from the following raw materials in parts by weight: 30-35 parts of chicken oil, 15-20 parts of salt cured hams, 12-18 parts of bamboo shoots, 10-15 parts of arctium lappa, 8-12 parts of pteridium aquilinum var. latiusculum, 3-5 parts of white fungus, 12-15 parts of chilies, 20-25 parts of flower mushrooms, 15-20 parts of zingiber mioga, 10-15 parts of eucommia ulmoides, 10-15 parts of ophiopogon japonicus, 7-10 parts of polygonatum odoratum, 11-14 parts of Chinese chives, 8-12 parts of malts, 8-12 parts of allium schoenoprasum, 6-10 parts of red yeast, 5-8 parts of osmanthus fragrans flowers, 4-6 parts of armoracia rusticana, 3-5 parts of black sesame seeds, 12-15 parts of edible salt, 5-8 parts of Chinese prickly ash, 35-40 parts of glutinous rice wine, and 90-100 parts of peanut oil. The prepared spicy and hot bean curd seasoning packet is rich in nutrition, has no any chemical additives, is high in food safety, and is convenient for use.

Description

A kind of stirfried bean curd in hot sauce flavor pack

Technical field:

The present invention relates to food processing technology field, be specifically related to a kind of stirfried bean curd in hot sauce flavor pack.

Background technology:

Stirfried bean curd in hot sauce is one of Han nationality of Sichuan Province tradition famous dish, belongs to Sichuan cuisine system.Primary raw material is batching and bean curd, and material mainly contains bean curd, minced meat, capsicum and Chinese prickly ash etc.Fiber crops are from Chinese prickly ash, and peppery in capsicum, this course highlights the feature of Sichuan cuisine " spicy ".Stirfried bean curd in hot sauce is very popular, spreads various places, and way also has many differences.The present age stirfried bean curd in hot sauce be particular about numb, peppery, fresh, boiling hot, tender, tie, shortcake etc. characteristic.But in general family, often there is no standby too much flavoring, be therefore difficult to the stirfried bean curd in hot sauce making delicious flavour.For this situation, we develop a kind of stirfried bean curd in hot sauce flavor pack, not only easy to use, only need add in pot, jointly boil with bean curd during culinary art; And nutritious, not containing any chemical addition agent, edible safety is high.

Summary of the invention:

Technical problem to be solved by this invention is to provide a kind of easy to use, nutritious and stirfried bean curd in hot sauce flavor pack that edible safety is high.

Technical problem to be solved by this invention adopts following technical scheme to realize:

A kind of stirfried bean curd in hot sauce flavor pack, be made up of the raw material of following parts by weight:

Chicken fat 30-35 part, cured ham 15-20 part, bamboo shoots 12-18 part, burdock 10-15 part, fiddlehead 8-12 part, white fungus 3-5 part, capsicum 12-15 part, flower mushroom 20-25 part, assist lotus 15-20 part, bark of eucommia 10-15 part, the tuber of dwarf lilyturf 10-15 part, radix polygonati officinalis 7-10 part, leek 11-14 part, Fructus Hordei Germinatus 8-12 part, shrimp sprout green onion 8-12 part, red colouring agent for food, also used as a Chinese medicine 6-10 part, sweet osmanthus 5-8 part, horseradish 4-6 part, Semen sesami nigrum 3-5 part, salt 12-15 part, Chinese prickly ash 5-8 part, glutinous rice wine 35-40 part, peanut oil 90-100 part;

Its preparation method is as follows:

(1) add in glutinous rice wine after lotus, the bark of eucommia, the tuber of dwarf lilyturf, radix polygonati officinalis, Fructus Hordei Germinatus and horseradish will be assisted to pulverize, soak 12-24h, then filter, gained concentrating filter liquor makes the wine cream of solid content 65-70%;

(2) flower mushroom is added in peanut oil endure to dehydration, add red colouring agent for food, also used as a Chinese medicine and Chinese prickly ash after pulling out, continue to boil 10-15min, stop heating, add leek, shrimp sprout green onion and sweet osmanthus and boil in a covered pot over a slow fire 5-10min, then add chicken fat, filter while hot after chicken fat fully melts, obtained sesame oil;

(3) bamboo shoots, burdock, fiddlehead water proof are dried after cooking, be ground into powder with white fungus together with capsicum, mix obtained powder;

(4) in powder, adding wine cream, Semen sesami nigrum, salt and through cooking and the cured ham cut into dices, then adding sesame oil while hot, being fully uniformly mixed, sterilizing 20min at 121 DEG C, carrying out vacuum packaging subsequently and namely obtain flavor pack.

The invention has the beneficial effects as follows: the present invention is with cured ham and various vegetables, condiment, Chinese medicine etc. for raw material, and obtain stirfried bean curd in hot sauce flavor pack by suitable technique, not only nutritious, do not use any chemical addition agent, edible safety is high; And easy to use, add after only flavor pack need being taken apart in pot to stew together with bean curd and boil, can cook out with fragrance striking the nose, taste is spicy, the stirfried bean curd in hot sauce of mellow in taste.

Detailed description of the invention:

The technological means realized to make the present invention, creation characteristic, reaching object and effect is easy to understand, below in conjunction with specific embodiment, setting forth the present invention further.

Embodiment 1

A kind of stirfried bean curd in hot sauce flavor pack, be made up of the raw material of following parts by weight:

Chicken fat 30 parts, cured ham 20 parts, 12 parts, bamboo shoots, burdock 10 parts, fiddlehead 12 parts, 3 parts, white fungus, 12 parts, capsicum, flower mushroom 25 parts, assist lotus 15 parts, the bark of eucommia 10 parts, the tuber of dwarf lilyturf 10 parts, radix polygonati officinalis 8 parts, 11 parts, leek, 8 parts, Fructus Hordei Germinatus, shrimp sprout green onion 8 parts, 6 parts, red colouring agent for food, also used as a Chinese medicine, sweet osmanthus 6 parts, horseradish 4 parts, Semen sesami nigrum 3 parts, salt 12 parts, 5 parts, Chinese prickly ash, glutinous rice wine 35 parts, peanut oil 100 parts;

Its preparation method is as follows:

(1) add in glutinous rice wine after lotus, the bark of eucommia, the tuber of dwarf lilyturf, radix polygonati officinalis, Fructus Hordei Germinatus and horseradish will be assisted to pulverize, soak 24h, then filter, gained concentrating filter liquor makes the wine cream of solid content 65-70%;

(2) flower mushroom is added in peanut oil endure to dehydration, add red colouring agent for food, also used as a Chinese medicine and Chinese prickly ash after pulling out, continue to boil 10min, stop heating, add leek, shrimp sprout green onion and sweet osmanthus and boil in a covered pot over a slow fire 5min, then add chicken fat, filter while hot after chicken fat fully melts, obtained sesame oil;

(3) bamboo shoots, burdock, fiddlehead water proof are dried after cooking, be ground into powder with white fungus together with capsicum, mix obtained powder;

(4) in powder, adding wine cream, Semen sesami nigrum, salt and through cooking and the cured ham cut into dices, then adding sesame oil while hot, being fully uniformly mixed, sterilizing 20min at 121 DEG C, carrying out vacuum packaging subsequently and namely obtain flavor pack.

Embodiment 2

A kind of stirfried bean curd in hot sauce flavor pack, be made up of the raw material of following parts by weight:

Chicken fat 35 parts, cured ham 15 parts, 15 parts, bamboo shoots, burdock 12 parts, fiddlehead 10 parts, 4 parts, white fungus, 13 parts, capsicum, flower mushroom 22 parts, assist lotus 18 parts, the bark of eucommia 12 parts, the tuber of dwarf lilyturf 11 parts, radix polygonati officinalis 9 parts, 12 parts, leek, 10 parts, Fructus Hordei Germinatus, shrimp sprout green onion 8 parts, 7 parts, red colouring agent for food, also used as a Chinese medicine, sweet osmanthus 6 parts, horseradish 5 parts, Semen sesami nigrum 4 parts, salt 13 parts, 6 parts, Chinese prickly ash, glutinous rice wine 35 parts, peanut oil 95 parts.

In the present embodiment, the preparation method of stirfried bean curd in hot sauce flavor pack is with embodiment 1.

Embodiment 3

A kind of stirfried bean curd in hot sauce flavor pack, be made up of the raw material of following parts by weight:

Chicken fat 35 parts, cured ham 20 parts, 18 parts, bamboo shoots, burdock 10 parts, fiddlehead 10 parts, 5 parts, white fungus, 15 parts, capsicum, flower mushroom 25 parts, assist lotus 15 parts, the bark of eucommia 15 parts, the tuber of dwarf lilyturf 12 parts, radix polygonati officinalis 7 parts, 12 parts, leek, 8 parts, Fructus Hordei Germinatus, shrimp sprout green onion 12 parts, 8 parts, red colouring agent for food, also used as a Chinese medicine, sweet osmanthus 8 parts, horseradish 6 parts, Semen sesami nigrum 5 parts, salt 15 parts, 7 parts, Chinese prickly ash, glutinous rice wine 40 parts, peanut oil 100 parts.

In the present embodiment, the preparation method of stirfried bean curd in hot sauce flavor pack is with embodiment 1.

More than show and describe general principle of the present invention and principal character and advantage of the present invention.The technical staff of the industry should understand; the present invention is not restricted to the described embodiments; what describe in above-described embodiment and description just illustrates principle of the present invention; without departing from the spirit and scope of the present invention; the present invention also has various changes and modifications, and these changes and improvements all fall in the claimed scope of the invention.Application claims protection domain is defined by appending claims and equivalent thereof.

Claims (1)

1. a stirfried bean curd in hot sauce flavor pack, is characterized in that, is made up of the raw material of following parts by weight:

Chicken fat 30-35 part, cured ham 15-20 part, bamboo shoots 12-18 part, burdock 10-15 part, fiddlehead 8-12 part, white fungus 3-5 part, capsicum 12-15 part, flower mushroom 20-25 part, assist lotus 15-20 part, bark of eucommia 10-15 part, the tuber of dwarf lilyturf 10-15 part, radix polygonati officinalis 7-10 part, leek 11-14 part, Fructus Hordei Germinatus 8-12 part, shrimp sprout green onion 8-12 part, red colouring agent for food, also used as a Chinese medicine 6-10 part, sweet osmanthus 5-8 part, horseradish 4-6 part, Semen sesami nigrum 3-5 part, salt 12-15 part, Chinese prickly ash 5-8 part, glutinous rice wine 35-40 part, peanut oil 90-100 part;

Its preparation method is as follows:

(1) add in glutinous rice wine after lotus, the bark of eucommia, the tuber of dwarf lilyturf, radix polygonati officinalis, Fructus Hordei Germinatus and horseradish will be assisted to pulverize, soak 12-24h, then filter, gained concentrating filter liquor makes the wine cream of solid content 65-70%;

(2) flower mushroom is added in peanut oil endure to dehydration, add red colouring agent for food, also used as a Chinese medicine and Chinese prickly ash after pulling out, continue to boil 10-15min, stop heating, add leek, shrimp sprout green onion and sweet osmanthus and boil in a covered pot over a slow fire 5-10min, then add chicken fat, filter while hot after chicken fat fully melts, obtained sesame oil;

(3) bamboo shoots, burdock, fiddlehead water proof are dried after cooking, be ground into powder with white fungus together with capsicum, mix obtained powder;

(4) in powder, adding wine cream, Semen sesami nigrum, salt and through cooking and the cured ham cut into dices, then adding sesame oil while hot, being fully uniformly mixed, sterilizing 20min at 121 DEG C, carrying out vacuum packaging subsequently and namely obtain flavor pack.