CN105146446A - Marinating soup for making dried bean curd - Google Patents
Marinating soup for making dried bean curd Download PDFInfo
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- CN105146446A CN105146446A CN201510534329.0A CN201510534329A CN105146446A CN 105146446 A CN105146446 A CN 105146446A CN 201510534329 A CN201510534329 A CN 201510534329A CN 105146446 A CN105146446 A CN 105146446A
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Abstract
The invention discloses marinating soup for making dried bean curd and relates to the technical field of processing of bean products. The marinating soup is prepared from, by weight, 250-300 parts of water, 20-25 parts of lard oil, 15-20 parts of mushroom, 12-18 parts of fermented black bean, 10-15 parts of cooking wine, 10-15 parts of black sesame oil, 8-12 parts of polygonatum odoratum, 8-12 parts of sophora flower, 6-10 parts of shaddock peel, 6-10 parts of agastache rugose, 5-8 parts of onion, 5-8 parts of Sichuan pepper, 4-6 parts of anise, 4-6 parts of pearl barley, 4-6 parts of ginkgo nut, 3-5 parts of orychophragmus violaceus, 3-5 parts of cabbage mustard, 2-4 parts of coconut milk, 2-4 parts of konjac glucomannan and 1-3 parts of fish sauce. Various ingredients and seasonings are selected to make the marinating soup according to a specific ratio with a cooking method, and the marinating soup has strong flavor and rich nutritional value; the dried bean curd made with the marinating soup is good in both color and smell, unique in flavor and well received by consumers.
Description
Technical field:
The present invention relates to bean product processing technique field, be specifically related to a kind of tea drying effect halogen soup.
Background technology:
Tens kinds of natural materials such as tea dry separation high quality soybean, Radix Glycyrrhizae are refining to be formed.And color and luster sauce red, chew carefully the characteristics such as taste length, lasting taste, flexible, doubling be continuous.Except containing except abundant vegetable protein, 18 seed amino acids also containing needed by human body, and tens kinds of trace elements such as calcium, magnesium, molybdenum, manganese, selenium, strontium, copper.5th whole nation trace element with health association are accredited as good, the all-ages nutritional health food of color tool by some famous nutritionists.Also be the optimum food of travelling, drinking, having tea simultaneously.
Need white spirit base to be added in halogen soup to carry out stew in soy sauce in the manufacturing process that tea is dry, this makes the dry final steps of tea, and therefore the preparation of halogen soup is very important.Halogen soup is formulated by multi-condiment material, and its composition and proportioning determine the taste that tea is dry, and general halogen soup exist needed for stew in soy sauce overlong time, shortcoming that taste is light.
Summary of the invention:
Technical problem to be solved by this invention is to provide a kind of with fragrance striking the nose, the nutritious and tea of thick taste drying effect halogen soup.
Technical problem to be solved by this invention adopts following technical scheme to realize:
A kind of tea drying effect halogen soup, be made up of the raw material of following parts by weight:
Water 250-300 part, lard 20-25 part, mushroom 15-20 part, fermented soya bean 12-18 part, cooking wine 10-15 part, black sesame oil 10-15 part, radix polygonati officinalis 8-12 part, sophora flower 8-12 part, pomelo peel 6-10 part, wrinkled giant hyssop 6-10 part, onion 5-8 part, Chinese prickly ash 5-8 part, anise 4-6 part, seed of Job's tears 4-6 part, gingko 4-6 part, Pueraria lobota dish 3-5 part, cabbage mustard 3-5 part, coconut palm slurry 2-4 part, konjac glucomannan 2-4 part, fish sauce 1-3 part;
Its preparation method is as follows:
(1) lard is added in pot, add black sesame oil after being heated to thawing, then add mushroom and endure to dehydration, after pulling out, add onion, Chinese prickly ash and anise, continue infusion 10-15min, filter, obtain sesame oil;
(2) first sesame oil is added in pot, add fermented soya bean and pomelo peel again, water is added after frying 5-10min, cooking wine, the seed of Job's tears and gingko is added after boiled, add radix polygonati officinalis, sophora flower, wrinkled giant hyssop, Pueraria lobota dish and cabbage mustard after infusion 30-45min, continue infusion 15-20min, finally add coconut palm slurry, konjac glucomannan and fish sauce, mix rear filtration, obtain halogen soup.
Described cooking wine is made up of the raw material of following parts by weight: assist lotus 20 parts, sweet basil 20 parts, the bark of eucommia 18 parts, Radix Angelicae Sinensis 18 parts, Flos Magnoliae Liliflorae 15 parts, leek seed 12 parts, 12 parts, ginger, leaves of Hawthorn 10 parts, white tea 8 parts, 8 parts, pepper, lime 5 parts, truffle bacterium 3 parts, wine fermented with osmanthus flower 300 parts, its preparation method is: by the bark of eucommia, Radix Angelicae Sinensis, leek seed, leaves of Hawthorn, pepper and truffle bacterium add in pot, fry to savory effusion, add after being ground into meal again in wine fermented with osmanthus flower, add after soaking 24h and assist lotus, sweet basil, Flos Magnoliae Liliflorae, white tea and lime, continue to soak 12h, then add together with ginger in juice extractor, squeeze the juice after terminating and cross 100 mesh sieves, obtain cooking wine.
The invention has the beneficial effects as follows: the present invention selects various food and flavoring, obtain halogen soup by specific proportioning and cooking method, its aromatic flavour and there is abundant nutritive value; Tea dry color perfume (or spice) all good, the unique flavors utilizing this halogen soup to make, like by consumer deeply.
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.
The preparation of cooking wine: 18 parts of barks of eucommia, 18 parts of Radix Angelicae Sinensis, 12 parts of leek seeds, 10 parts of leaves of Hawthorn, 8 portions of peppers and 3 parts of truffle bacterium are added in pot, fry to savory effusion, add in 300 portions of wine fermented with osmanthus flower after being ground into meal again, add 20 parts after soaking 24h and assist lotus, 20 portions of sweet basils, 15 parts of Flos Magnoliae Lilifloraes, 8 parts of white tea and 5 parts of limes, continue to soak 12h, then add in juice extractor together with 12 portions of gingers, squeeze the juice after terminating and cross 100 mesh sieves, obtain cooking wine.
Embodiment 1
A kind of tea drying effect halogen soup, be made up of the raw material of following parts by weight:
250 parts, water, lard 25 parts, 15 parts, mushroom, 12 parts, fermented soya bean, cooking wine 10 parts, black sesame oil 10 parts, radix polygonati officinalis 8 parts, 8 parts, sophora flower, pomelo peel 6 parts, wrinkled giant hyssop 6 parts, onion 6 parts, 5 parts, Chinese prickly ash, anise 5 parts, the seed of Job's tears 4 parts, gingko 4 parts, Pueraria lobota dish 4 parts, cabbage mustard 3 parts, coconut palm starch 3 parts, konjac glucomannan 2 parts, fish sauce 2 parts;
Its preparation method is as follows:
(1) lard is added in pot, add black sesame oil after being heated to thawing, then add mushroom and endure to dehydration, after pulling out, add onion, Chinese prickly ash and anise, continue infusion 10min, filter, obtain sesame oil;
(2) first sesame oil is added in pot, add fermented soya bean and pomelo peel again, water is added after frying 5min, cooking wine, the seed of Job's tears and gingko is added after boiled, add radix polygonati officinalis, sophora flower, wrinkled giant hyssop, Pueraria lobota dish and cabbage mustard after infusion 45min, continue infusion 20min, finally add coconut palm slurry, konjac glucomannan and fish sauce, mix rear filtration, obtain halogen soup.
Embodiment 2
A kind of tea drying effect halogen soup, be made up of the raw material of following parts by weight:
300 parts, water, lard 20 parts, 18 parts, mushroom, 15 parts, fermented soya bean, cooking wine 12 parts, black sesame oil 12 parts, radix polygonati officinalis 10 parts, 10 parts, sophora flower, pomelo peel 8 parts, wrinkled giant hyssop 8 parts, onion 7 parts, 6 parts, Chinese prickly ash, anise 5 parts, the seed of Job's tears 5 parts, gingko 4 parts, Pueraria lobota dish 4 parts, cabbage mustard 3 parts, coconut palm starch 3 parts, konjac glucomannan 3 parts, fish sauce 2 parts.
In the present embodiment, the preparation method of halogen soup is with embodiment 1.
Embodiment 3
A kind of tea drying effect halogen soup, be made up of the raw material of following parts by weight:
300 parts, water, lard 25 parts, 20 parts, mushroom, 12 parts, fermented soya bean, cooking wine 15 parts, black sesame oil 15 parts, radix polygonati officinalis 12 parts, 8 parts, sophora flower, pomelo peel 10 parts, wrinkled giant hyssop 8 parts, onion 8 parts, 8 parts, Chinese prickly ash, anise 6 parts, the seed of Job's tears 5 parts, gingko 5 parts, Pueraria lobota dish 5 parts, cabbage mustard 3 parts, coconut palm starch 4 parts, konjac glucomannan 4 parts, fish sauce 3 parts.
In the present embodiment, the preparation method of halogen soup 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 (2)
1. a tea drying effect halogen soup, is characterized in that, is made up of the raw material of following parts by weight:
Water 250-300 part, lard 20-25 part, mushroom 15-20 part, fermented soya bean 12-18 part, cooking wine 10-15 part, black sesame oil 10-15 part, radix polygonati officinalis 8-12 part, sophora flower 8-12 part, pomelo peel 6-10 part, wrinkled giant hyssop 6-10 part, onion 5-8 part, Chinese prickly ash 5-8 part, anise 4-6 part, seed of Job's tears 4-6 part, gingko 4-6 part, Pueraria lobota dish 3-5 part, cabbage mustard 3-5 part, coconut palm slurry 2-4 part, konjac glucomannan 2-4 part, fish sauce 1-3 part;
Its preparation method is as follows:
(1) lard is added in pot, add black sesame oil after being heated to thawing, then add mushroom and endure to dehydration, after pulling out, add onion, Chinese prickly ash and anise, continue infusion 10-15min, filter, obtain sesame oil;
(2) first sesame oil is added in pot, add fermented soya bean and pomelo peel again, water is added after frying 5-10min, cooking wine, the seed of Job's tears and gingko is added after boiled, add radix polygonati officinalis, sophora flower, wrinkled giant hyssop, Pueraria lobota dish and cabbage mustard after infusion 30-45min, continue infusion 15-20min, finally add coconut palm slurry, konjac glucomannan and fish sauce, mix rear filtration, obtain halogen soup.
2. tea according to claim 1 drying effect halogen soup, it is characterized in that: described cooking wine is made up of the raw material of following parts by weight: assist lotus 20 parts, sweet basil 20 parts, the bark of eucommia 18 parts, Radix Angelicae Sinensis 18 parts, Flos Magnoliae Liliflorae 15 parts, leek seed 12 parts, 12 parts, ginger, leaves of Hawthorn 10 parts, white tea 8 parts, 8 parts, pepper, lime 5 parts, truffle bacterium 3 parts, wine fermented with osmanthus flower 300 parts, its preparation method is: by the bark of eucommia, Radix Angelicae Sinensis, leek seed, leaves of Hawthorn, pepper and truffle bacterium add in pot, fry to savory effusion, add after being ground into meal again in wine fermented with osmanthus flower, add after soaking 24h and assist lotus, sweet basil, Flos Magnoliae Liliflorae, white tea and lime, continue to soak 12h, then add together with ginger in juice extractor, squeeze the juice after terminating and cross 100 mesh sieves, obtain cooking wine.
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| CN201510534329.0A CN105146446A (en) | 2015-08-25 | 2015-08-25 | Marinating soup for making dried bean curd |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111758791A (en) * | 2020-07-10 | 2020-10-13 | 黄山市超港食品有限公司 | Preparation process of dried bean curd |
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| CN101019579A (en) * | 2007-03-02 | 2007-08-22 | 黄山佳龙土特产有限公司 | Dry tea producing process |
| CN103202345A (en) * | 2013-03-12 | 2013-07-17 | 马鞍山市黄池食品（集团）有限公司 | Blood replenishing cheery dried bean curd and preparation method thereof |
| CN103478286A (en) * | 2013-10-16 | 2014-01-01 | 唐照保 | Method for making dried bean curd |
| CN103598349A (en) * | 2013-10-29 | 2014-02-26 | 界首市吕长明清真食品有限公司 | Processing method of healthy dried bean curd |
| CN103621680A (en) * | 2013-11-20 | 2014-03-12 | 安徽月亮食品有限责任公司 | Production process of dried bean curd with fresh and special taste |
| CN103621682A (en) * | 2013-11-20 | 2014-03-12 | 安徽月亮食品有限责任公司 | Dried bean curd production process with health-care function |
| CN103931782A (en) * | 2014-05-07 | 2014-07-23 | 黄山旅游集团佳龙绿色食品有限公司 | Method for making Anhui-favor dried bean curd |
| CN104322705A (en) * | 2014-09-27 | 2015-02-04 | 合肥市凤落河豆制食品有限公司 | Sauce-processed dried bean curd containing cereals and preparation method thereof |
| CN104543018A (en) * | 2014-12-30 | 2015-04-29 | 黄山市超港食品有限公司 | Dried bean curd and preparation method thereof |
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2015
- 2015-08-25 CN CN201510534329.0A patent/CN105146446A/en active Pending
Patent Citations (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101019579A (en) * | 2007-03-02 | 2007-08-22 | 黄山佳龙土特产有限公司 | Dry tea producing process |
| CN103202345A (en) * | 2013-03-12 | 2013-07-17 | 马鞍山市黄池食品（集团）有限公司 | Blood replenishing cheery dried bean curd and preparation method thereof |
| CN103478286A (en) * | 2013-10-16 | 2014-01-01 | 唐照保 | Method for making dried bean curd |
| CN103598349A (en) * | 2013-10-29 | 2014-02-26 | 界首市吕长明清真食品有限公司 | Processing method of healthy dried bean curd |
| CN103621680A (en) * | 2013-11-20 | 2014-03-12 | 安徽月亮食品有限责任公司 | Production process of dried bean curd with fresh and special taste |
| CN103621682A (en) * | 2013-11-20 | 2014-03-12 | 安徽月亮食品有限责任公司 | Dried bean curd production process with health-care function |
| CN103931782A (en) * | 2014-05-07 | 2014-07-23 | 黄山旅游集团佳龙绿色食品有限公司 | Method for making Anhui-favor dried bean curd |
| CN104322705A (en) * | 2014-09-27 | 2015-02-04 | 合肥市凤落河豆制食品有限公司 | Sauce-processed dried bean curd containing cereals and preparation method thereof |
| CN104543018A (en) * | 2014-12-30 | 2015-04-29 | 黄山市超港食品有限公司 | Dried bean curd and preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111758791A (en) * | 2020-07-10 | 2020-10-13 | 黄山市超港食品有限公司 | Preparation process of dried bean curd |
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Application publication date: 20151216 |
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