CN105124540A - Fermented bean curd seasoning sauce - Google Patents

Abstract

The present invention discloses a fermented bean curd seasoning sauce, and relates to the technical field of bean product processing. The fermented bean curd seasoning sauce is produced from the following raw materials in parts by weight: 35-40 parts of chicken fat, 18-22 parts of sausage, 15-20 parts of dried peeled shrimp, 12-15 parts of peanuts, 12-15 parts of lotus seeds, 10-13 parts of hot pepper, 8-12 parts of nori, 6-9 parts of porphyra, 20-25 parts of shiitake mushrooms, 15-20 parts of myoga ginger, 13-16 parts of sweet basil herbs, 10-15 parts of eucommia bark, 10-15 parts of mongolian milkvetch roots, 7-10 parts of tall gastrodia tubers, 8-12 parts of hedychium coronarium, 8-12 parts of hawthorn leaves, 8-12 parts of chives, 6-10 parts of lily bulbs, 6-10 parts of aromatic grains, 5-8 parts of Chinese toon, 12-15 parts of table salt, 5-8 parts of Sichuan pepper, 35-40 parts of osmanthus-flavored wine and 90-100 parts of black sesame oil. The fermented bean curd seasoning sauce provided by the invention has the advantages of overflowing fragrance, delicious taste and mellow mouth feel, is rich in nutrition, uses no chemical additives, and is of high food safety.

Description

A kind of fermented bean curd tartar sauce

Technical field:

The present invention relates to bean product processing technique field, be specifically related to a kind of fermented bean curd tartar sauce.

Background technology:

Fermented bean curd, be Han nationality's Traditional Folk cuisines that China spreads thousands of years, its mouthfeel is good, nutrition is high, is one unfailing delicious food.Fermented bean curd is the same with fermented soya bean and other bean product, is all the healthy food that nutritionist praises highly energetically.Its raw material-dried bean curd bean product that originally nutritive value is very high, protein content reaches 15-20%, suitable with meat, simultaneously calcareous containing what enrich.Have passed through the fermentation of mould in the manufacturing process of fermented bean curd, make the digestibility of protein higher, vitamin content is abundanter.Phytic acid because of decomposed by microbial in beans, makes the mineral matter such as iron, zinc that in soybean, absorptivity is very low originally more easily be absorbed by the body.Meanwhile, the unexistent vitamin B12 of general vegetable food due to Microbe synthesis, the people of vegetarian diet often eats a little fermented bean curd, can prevent pernicious anaemia.

Fermented bean curd is divided into green grass or young crops side, red, white side's three major types usually.Wherein, bean curd with odor belongs to " green grass or young crops side "." bulk ", " red peppery ", " rose " etc. belong to " red "." sweet peppery ", " sweet osmanthus ", " spices " etc. belong to " in vain side ".In order to promote the mouthfeel of fermented bean curd and simplify production process, we develop a kind of fermented bean curd tartar sauce, not only delicious flavour, mellow in taste, and making and use method is simple.

Summary of the invention:

Technical problem to be solved by this invention is to provide a kind of delicious flavour, mellow in taste and the simple fermented bean curd tartar sauce of preparation method.

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

A kind of fermented bean curd tartar sauce, be made up of the raw material of following parts by weight:

Chicken fat 35-40 part, sausage 18-22 part, dried shrimp 15-20 part, peanut 12-15 part, lotus seeds 12-15 part, capsicum 10-13 part, sea sedge 8-12 part, laver 6-9 part, mushroom 20-25 part, assist lotus 15-20 part, sweet basil 13-16 part, bark of eucommia 10-15 part, Radix Astragali 10-15 part, rhizoma Gastrodiae 7-10 part, ginger 8-12 part, leaves of Hawthorn 8-12 part, shrimp sprout green onion 8-12 part, lily 6-10 part, fragrant poor 6-10 part, Chinese toon 5-8 part, salt 12-15 part, Chinese prickly ash 5-8 part, wine fermented with osmanthus flower 35-40 part, black sesame oil 90-100 part,

Its preparation method is as follows:

(1) add in wine fermented with osmanthus flower after lotus, sweet basil, the bark of eucommia, the Radix Astragali, rhizoma Gastrodiae and leaves of Hawthorn will be assisted to pulverize, soak 12-24h, then filter, gained concentrating filter liquor makes the wine cream of solid content 65-70%;

(2) mushroom is added in black sesame oil endure to dehydration, add dried shrimp, lily, fragrant grain and Chinese prickly ash after pulling out, continue to boil 10-15min, stop heating, add ginger, shrimp sprout green onion and Chinese toon 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) peanut, lotus seeds, capsicum, sea sedge and laver powder are broken into powder, mix obtained powder;

(4) in powder, adding wine cream, salt and through cooking and the sausage cut into dices, then adding sesame oil while hot, being fully uniformly mixed, tinning after cooling, put into high-pressure steam sterilizing pan subsequently, sterilizing 15-20min at 121 DEG C, obtains fermented bean curd tartar sauce.

The invention has the beneficial effects as follows: the present invention take various food as raw material, obtain fermented bean curd tartar sauce by suitable cooking method, it has, and delicate fragrance overflows, the feature of delicious flavour, mellow in taste, nutritious, do not use any chemical addition agent, edible safety is high; And this tartar sauce directly can carry out pickling of spicy hot bean curd breast as condiment, also can directly be coated on white taste fermented bean curd edible.

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 fermented bean curd tartar sauce, be made up of the raw material of following parts by weight:

Chicken fat 35 parts, 22 parts, sausage, 15 parts, dried shrimp, peanut 12 parts, 12 parts, lotus seeds, 10 parts, capsicum, sea sedge 10 parts, laver 6 parts, 20 parts, mushroom, assist lotus 15 parts, sweet basil 15 parts, the bark of eucommia 10 parts, the Radix Astragali 10 parts, 8 parts, rhizoma Gastrodiae, ginger 8 parts, leaves of Hawthorn 10 parts, shrimp sprout green onion 8 parts, lily 6 parts, fragrant grain 6 parts, 5 parts, Chinese toon, salt 12 parts, 5 parts, Chinese prickly ash, wine fermented with osmanthus flower 40 parts, black sesame oil 90 parts;

Its preparation method is as follows:

(1) add in wine fermented with osmanthus flower after lotus, sweet basil, the bark of eucommia, the Radix Astragali, rhizoma Gastrodiae and leaves of Hawthorn will be assisted to pulverize, soak 24h, then filter, gained concentrating filter liquor makes the wine cream of solid content 65-70%;

(2) mushroom is added in black sesame oil endure to dehydration, add dried shrimp, lily, fragrant grain and Chinese prickly ash after pulling out, continue to boil 15min, stop heating, add ginger, shrimp sprout green onion and Chinese toon 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) peanut, lotus seeds, capsicum, sea sedge and laver powder are broken into powder, mix obtained powder;

(4) in powder, adding wine cream, salt and through cooking and the sausage cut into dices, then adding sesame oil while hot, being fully uniformly mixed, tinning after cooling, put into high-pressure steam sterilizing pan subsequently, sterilizing 20min at 121 DEG C, obtains fermented bean curd tartar sauce.

Embodiment 2

A kind of fermented bean curd tartar sauce, be made up of the raw material of following parts by weight:

Chicken fat 40 parts, 18 parts, sausage, 18 parts, dried shrimp, peanut 15 parts, 13 parts, lotus seeds, 12 parts, capsicum, sea sedge 10 parts, laver 8 parts, 22 parts, mushroom, assist lotus 18 parts, sweet basil 15 parts, the bark of eucommia 12 parts, the Radix Astragali 12 parts, 8 parts, rhizoma Gastrodiae, ginger 10 parts, leaves of Hawthorn 10 parts, shrimp sprout green onion 10 parts, lily 8 parts, fragrant grain 8 parts, 7 parts, Chinese toon, salt 13 parts, 7 parts, Chinese prickly ash, wine fermented with osmanthus flower 38 parts, black sesame oil 95 parts.

In the present embodiment, the preparation method of fermented bean curd tartar sauce is with embodiment 1.

Embodiment 3

A kind of fermented bean curd tartar sauce, be made up of the raw material of following parts by weight:

Chicken fat 40 parts, 22 parts, sausage, 20 parts, dried shrimp, peanut 15 parts, 12 parts, lotus seeds, 13 parts, capsicum, sea sedge 10 parts, laver 9 parts, 25 parts, mushroom, assist lotus 18 parts, sweet basil 16 parts, the bark of eucommia 10 parts, the Radix Astragali 10 parts, 9 parts, rhizoma Gastrodiae, ginger 12 parts, leaves of Hawthorn 8 parts, shrimp sprout green onion 12 parts, lily 6 parts, fragrant grain 10 parts, 5 parts, Chinese toon, salt 15 parts, 8 parts, Chinese prickly ash, wine fermented with osmanthus flower 40 parts, black sesame oil 100 parts.

In the present embodiment, the preparation method of fermented bean curd tartar sauce 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 fermented bean curd tartar sauce, is characterized in that, is made up of the raw material of following parts by weight:

Chicken fat 35-40 part, sausage 18-22 part, dried shrimp 15-20 part, peanut 12-15 part, lotus seeds 12-15 part, capsicum 10-13 part, sea sedge 8-12 part, laver 6-9 part, mushroom 20-25 part, assist lotus 15-20 part, sweet basil 13-16 part, bark of eucommia 10-15 part, Radix Astragali 10-15 part, rhizoma Gastrodiae 7-10 part, ginger 8-12 part, leaves of Hawthorn 8-12 part, shrimp sprout green onion 8-12 part, lily 6-10 part, fragrant poor 6-10 part, Chinese toon 5-8 part, salt 12-15 part, Chinese prickly ash 5-8 part, wine fermented with osmanthus flower 35-40 part, black sesame oil 90-100 part,

Its preparation method is as follows:

(1) add in wine fermented with osmanthus flower after lotus, sweet basil, the bark of eucommia, the Radix Astragali, rhizoma Gastrodiae and leaves of Hawthorn will be assisted to pulverize, soak 12-24h, then filter, gained concentrating filter liquor makes the wine cream of solid content 65-70%;

(2) mushroom is added in black sesame oil endure to dehydration, add dried shrimp, lily, fragrant grain and Chinese prickly ash after pulling out, continue to boil 10-15min, stop heating, add ginger, shrimp sprout green onion and Chinese toon 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) peanut, lotus seeds, capsicum, sea sedge and laver powder are broken into powder, mix obtained powder;

(4) in powder, adding wine cream, salt and through cooking and the sausage cut into dices, then adding sesame oil while hot, being fully uniformly mixed, tinning after cooling, put into high-pressure steam sterilizing pan subsequently, sterilizing 15-20min at 121 DEG C, obtains fermented bean curd tartar sauce.