CN106107871A - Stirfried bean curd in hot sauce flavouring agent and preparation method thereof - Google Patents
Stirfried bean curd in hot sauce flavouring agent and preparation method thereof Download PDFInfo
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- CN106107871A CN106107871A CN201610554151.0A CN201610554151A CN106107871A CN 106107871 A CN106107871 A CN 106107871A CN 201610554151 A CN201610554151 A CN 201610554151A CN 106107871 A CN106107871 A CN 106107871A
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Abstract
nullThe invention discloses a kind of stirfried bean curd in hot sauce flavouring agent and preparation method thereof，This stirfried bean curd in hot sauce flavouring agent includes according to the mass fraction: Oleum Brassicae campestris: 25.0 32.0 parts，Semen Sojae Preparatum: 3.0 5.0 parts，Pixian watercress: 19.0 23.0，Monosodium glutamate: 3.0 5.0 parts，White sugar: 4.0 5.5 parts，Rhizoma Zingiberis Recens: 6.0 8.0 parts，Bulbus Allii: 5.0 7.0 parts，Soy sauce: 4.0 5.0 parts，Bubble green pepper: 2.0 2.4，Zanthoxylum schinifolium grain: 0.2 0.4 parts，Cumin powder: 0.3 0.4 parts，White pepper powder: 0.7 1.0，1# spice powder: 1.2 1.5 parts，Zanthoxylum schinifolium powder: 0.5 0.6 parts，5 ' disodium 5'-ribonucleotide: 0.1 0.2 parts，Three cherry No. 8 Fructus Capsici powders: 9.0 11.0 parts，Edible salt: 9.0 10.5 parts，Chicken essence seasoning powder: 1.2 1.5 parts，Yeast extract: 0.1 0.2 parts，Beef flavor: 0.1 0.2 parts，Capsanthin: 0.003 0.005 parts.The present invention uses modern crafts culinary art color and luster dark red, tastes and has fiber crops, the pure river taste stirfried bean curd in hot sauce of the feature such as peppery, boiling hot, tender, crisp, fragrant, fresh.
Description
Technical field
The present invention relates to stirfried bean curd in hot sauce flavoring agent technical field, be specifically related to a kind of stirfried bean curd in hot sauce flavouring agent and making side thereof
Method.
Background technology
Stirfried bean curd in hot sauce is one of Han nationality of Sichuan Province tradition famous dish, firstly appears and rules together between year in the Qing Dynasty, by Chengdu woman's bow bridge " Chen Xing
Filling a bowl with rice paving " the old Liu Shi of shopkeeper wife created.Several pockmarks are had on the face because of her, therefore referred to as stirfried bean curd in hot sauce, it is that Sichuan province is consumed deeply
The famous dish that person likes, nowadays, travels across the oceans, in Japan, the U.S., Canada, Britain, France, Vietnam, Singapore, west, Malaysia
The state such as sub-, Australian settles down, and jumps from daily life of a family pickles one simply and climbs up refined taste, has become international famous dish.
Tradition stirfried bean curd in hot sauce culinary art core material typically take from Sichuan, outside the province or abroad the most typically can not on deck
Raw material, it is impossible to easily enjoy traditional cuisines of this delicious and nourishing.
Summary of the invention
Instant invention overcomes the deficiencies in the prior art, it is provided that a kind of stirfried bean curd in hot sauce flavouring agent and preparation method thereof.To expect:
1. solve how to use modern crafts culinary art color and luster dark red, taste have fiber crops, the feature such as peppery, boiling hot, tender, crisp, fragrant, fresh pure
River taste stirfried bean curd in hot sauce；
2. the technical problem that stirfried bean curd in hot sauce compound seasoner local flavor is thin is solved；
3. the technical barrier of stirfried bean curd in hot sauce flavoring agent antiseptic preservation is solved；
4. the problem that stirfried bean curd in hot sauce is got the raw materials ready and made complexity is solved.
For solving above-mentioned technical problem, the present invention by the following technical solutions:
A kind of stirfried bean curd in hot sauce flavouring agent, includes: Oleum Brassicae campestris: 25.0-32.0 part, Semen Sojae Preparatum: 3.0-5.0 according to the mass fraction
Part, Pixian watercress: 19.0-23.0, monosodium glutamate: 3.0-5.0 part, white sugar: 4.0-5.5 part, Rhizoma Zingiberis Recens: 6.0-8.0 part, Bulbus Allii: 5.0-7.0
Part, soy sauce: 4.0-5.0 part, bubble green pepper: 2.0-2.4, Zanthoxylum schinifolium grain: 0.2-0.4 part, cumin powder: 0.3-0.4 part, white pepper powder:
0.7-1.0,1# spice powder: 1.2-1.5 part, Zanthoxylum schinifolium powder: 0.5-0.6 part, 5 '-disodium 5'-ribonucleotide: 0.1-0.2 part, three
No. 8 Fructus Capsici powders of cherry: 9.0-11.0 part, edible salt: 9.0-10.5 part, chicken essence seasoning powder: 1.2-1.5 part, yeast extract:
0.1-0.2 part, beef flavor: 0.1-0.2 part, capsanthin: 0.003-0.005 part.
Further technical scheme be described Rhizoma Zingiberis Recens be Rhizoma Zingiberis Recens grain, described Bulbus Allii is garlic tablet and/or described bubble green pepper is bubble green pepper grain.
Further technical scheme is that 1# spice powder includes: anistree, Cortex cinnamomi japonici (Ramulus Cinnamomi), Rhizoma Kaempferiae and/or Fructus Foeniculi.
Further technical scheme is also to include: pericarpium zanthoxyli bungeani and/or spice.
Further technical scheme is to provide the manufacture method of a kind of stirfried bean curd in hot sauce flavouring agent, described manufacture method bag
Include following steps:
Raw material selection；
Pretreatment of raw material
Chilli, pericarpium zanthoxyli bungeani, spice, chicken essence seasoning, Rhizoma Zingiberis Recens, Bulbus Allii are carried out pulverization process；
Dispensing
Dispensing is carried out according to the formula of stirfried bean curd in hot sauce flavouring agent described in any one of claim 1 to claim 4；
Parch
By raw material and dispensing according to preset blending ratio, use self-action frying pan parch.
Further technical scheme be described chilli be use ￠ 2～3mm screen cloth pulverize；Described pericarpium zanthoxyli bungeani uses ￠
1～2mm screen cloth is pulverized；Described spice uses ￠ 1mm screen cloth to pulverize；Described chicken essence seasoning uses ￠ 2mm screen cloth to pulverize；Institute
State Rhizoma Zingiberis Recens and Bulbus Allii all uses ￠ 2-5mm screen cloth to pulverize.
Further technical scheme is that described parch step includes:
Step 1, in a heated condition, heats Oleum Brassicae campestris；When raising along with oil temperature, oil carries out step 2 time bright；
Step 2, in a heated condition, cooks Fructus Capsici powder, and lower pot temperature is 165 to 175 degrees Celsius, when Fructus Capsici powder is brown
Redness and color are homogeneous, and fragrance overflows, and carry out step 3 during without being charred taste；
Step 3, in a heated condition, cooks Pixian watercress, and lower pot temperature is 175 to 185 degrees Celsius, and mixing speed is
30HZ；1 to 3 minute parch time；When Semen Sojae Preparatum dissipates seed, without conglomeration, when having uniform bubble quickly to spue, carry out step 4；
Step 4, in a heated condition, cooks black bean sauce, and lower pot temperature is 105 to 115 degrees Celsius, and mixing speed is
45HZ, the parch time is 10 to 11 minutes；When stirring, without carrying out step 5 during conglomeration；
Step 5, in a heated condition, cooks bubble green pepper beans, and lower pot temperature is 100 to 110 degrees Celsius, and mixing speed is
45HZ, the parch time is 4 to 6 minutes；When disconnected life, brewage fragrance carries out step 6 when overflowing；
Step 6, in a heated condition, cooks Rhizoma Zingiberis Recens grain and garlic tablet, and lower pot temperature is 98 to 108 degrees Celsius, mixing speed
For 45HZ, the parch time is 4 to 5 minutes；When Rhizoma Zingiberis Recens grain and garlic tablet Skin shrinkage, fragrance overflows, and pasta has tiny Rhizoma Zingiberis Recens Bulbus Allii foam floating
Shi Jinhang step 7；
Step 7, under the conditions of closing fire, cooks boiling hot Fructus Capsici, and lower pot temperature is 95 to 105 degrees Celsius, and mixing speed is
45HZ, the parch time is 0.5 to 2 minute；Step 8 is carried out when stirring；
Step 8, under the conditions of closing fire, cooks 1# spice, white pepper powder, Zanthoxyli Bungeani powder and white sugar, and lower pot temperature is
95 to 105 degrees Celsius, mixing speed is 45HZ, and the parch time is 0.5 to 2 minute；When stirring, carry out during savory spilling
Step 9；
Step 9, under the conditions of closing fire, cooks edible salt and monosodium glutamate, and lower pot temperature is 95 to 105 degrees Celsius, stirring speed
Degree is 45HZ, and the parch time is 0.5 to 2 minute；When stirring, edible salt and monosodium glutamate carry out step 10 when dissolving；
Step 10, is closing under the conditions of fire, will make soy sauce, yeast extract, edible essence and capsanthin solution are cooked,
Lower pot temperature is 93 to 103 degrees Celsius, and mixing speed is 45HZ, and the parch time is 0.5 to 2 minute；Carry out when stirring
Step 11；
Step 11, off the pot.
Further technical scheme be described step 11 be to close under the conditions of fire, when frying pan temperature is 85 to 95 degrees Celsius
Off the pot.
Further technical scheme is also to include packaging step, and described packaging is automatic packaging.
Further technical scheme be described Oleum Brassicae campestris be one-level squeeze Oleum Brassicae campestris.
Compared with prior art, one of beneficial effect of the embodiment of the present invention is:
1. raw material selection is rigorous
In order to ensure the stirfried bean curd in hot sauce flavoring agent of orthodox school, our supplementary material such as selected Pixian watercress, bubble green pepper, Rhizoma Zingiberis Recens (pickled), Fructus Capsici is equal
Supplementary material for Sichuan characteristic.And have a raw material supply steady in a long-term for guarantee company, it is further ensured that raw material supply
Quality, there is the raw material supply base of oneself in company, is scheduled that special messenger is managed, to its planting environment, seed select, plantation
Process, supplementary material gathers in, and post-production has all carried out omnidistance guidance and supervision, instructs according to the requirement of good agriculture job specification
Peasant household plants.Require that supplier must carry out plant development in strict accordance with pollution-free food production processing request.
2. difference on local flavor
Domestic existing stirfried bean curd in hot sauce seasoner products local flavor is inferior, local flavor is the most authentic, preservative is abused, exceeded standard, food
Safety can not be protected.Stirfried bean curd in hot sauce flavouring agent uses the SAS statistical software through internal authority, carries out formulation optimization.Cook
Color depth glow after system, red white phase contrast, taste numb, peppery, boiling hot, tender, crisp, fragrant, fresh, enjoy endless aftertastes；Stirfried bean curd in hot sauce flavouring agent does not adds
Add any preservative, green health.
3. green health flavoring agent
The supplementary material that stirfried bean curd in hot sauce flavouring agent is used is all to sign food peace through company and all supplementary material suppliers
The full letter of commitment, definite undertaking not production and processing fake and forged commodity food；Do not use inferior materials and turn out substandard goods, adulteration, pass a fake product off as a genuine one；Not with non-food
Product raw material, moldy metamorphism Raw material processing food；Do not abuse food additive；Do not forge food packing and storage, do not falsely use QS mark, the most empty
False labeling production date etc..Company works in all its bearings, ensures company's supplementary material safety, grabs food from the source of food production
Safety.Meanwhile, stirfried bean curd in hot sauce flavouring agent is not added with any preservative, green health.
4. formula variation
Investigated by my houses market and whole market sampling is carried out component analysis, learning that I is joining by company's stirfried bean curd in hot sauce
Other like product of Fang Shangyu has following difference and an advantage:
The most selected squeezing one-level Oleum Brassicae campestris: in order to reach good local flavor and mouthfeel, my company uses at vegetable oil raw materials
On, the most rigorous, the most selected one-level Oleum Brassicae campestris produced through squeezing process, it is bright that it has oil colours Huang, distributes nature fragrant,
The feature such as in good taste, can make flavoring agent color and luster more ruddy, can make culinary art vegetable color and luster glow, appetite stimulator.
The most do not use preservative: use high salt to be combined anticorrosion with spice, never use preservative, green health.And its
Often using in its company's like product and have the preservative such as potassium sorbate or sodium benzoate, edible safety can not be protected.
5. production technology
At present, stirfried bean curd in hot sauce flavouring agent in nationwide is all packed with manual or semi-automatic form.Stirfried bean curd in hot sauce is adjusted
Taste substance manufacturing enterprise Technical facilities in production degree is relatively low, needs a large amount of labour forces to produce.Along with the development of science and technology, industry
Production mechanization, automaticity improve constantly, and labour-intensive inevitable trend science and technology is intensive.Improve constantly production factors
Quality and utilization ratio, realize economic growth, constantly pursues consumption low, low cost, and product quality is high, good in economic efficiency mesh
Mark strides forward.Therefore, company actively gets down to the research of compound seasoner fill process automation technology, and achieves complete success.
And by Science and Technology Department of province, this technology having been carried out appraisal of scientific and technological achievements, this technology identified has reached domestically leading level.
My company uses this technology to pack stirfried bean curd in hot sauce flavouring agent, intelligent program control, mechanization, automaticity be high,
Improve accuracy rate and the production efficiency of stirfried bean curd in hot sauce flavoring package, decrease the artificial operation directly contacting food, it is ensured that
Product quality and flavor-stable.
Stirfried bean curd in hot sauce flavoring agent of the present invention uses the SAS statistical software through internal authority, carries out formulation optimization.Reach to cook
Rear color depth glow, red white phase contrast, to taste and there is fiber crops, the point such as peppery, boiling hot, tender, crisp, fragrant, fresh, stirfried bean curd in hot sauce flavouring agent is without appointing
What preservative, green health.The listing of stirfried bean curd in hot sauce flavouring agent makes many people at home and abroad easily enjoy the Gao Pin of delicious and nourishing
Matter river taste vegetable.And the research and development of stirfried bean curd in hot sauce flavouring agent have also conformed to the consumption feature of Modern human populations, i.e. pursue convenient purification, quick
Change, health.
Accompanying drawing explanation
Fig. 1 is investigation evaluating result block diagram in one embodiment of the invention.
Detailed description of the invention
All features disclosed in this specification, or disclosed all methods or during step, except mutually exclusive
Feature and/or step beyond, all can combine by any way.
Any feature disclosed in this specification (including any accessory claim, summary), unless specifically stated otherwise,
By other equivalences or there is the alternative features of similar purpose replaced.I.e., unless specifically stated otherwise, each feature is a series of
An example in equivalence or similar characteristics.
Below in conjunction with embodiment, the detailed description of the invention of the present invention is described in detail.
Embodiment 1
The open a kind of stirfried bean curd in hot sauce flavouring agent of the present embodiment, this stirfried bean curd in hot sauce flavouring agent includes according to the mass fraction: one
Level squeezing Oleum Brassicae campestris: 25.0-32.0 part, Semen Sojae Preparatum: 3.0-5.0 part, Pixian watercress: 19.0-23.0, monosodium glutamate: 3.0-5.0 part, in vain
Saccharum Sinensis Roxb.: 4.0-5.5 part, Jiang Li: 6.0-8.0 part, garlic tablet: 5.0-7.0 part, soy sauce: 4.0-5.0 part, steep green pepper grain: 2.0-2.4,
Zanthoxylum schinifolium grain: 0.2-0.4 part, cumin powder: 0.3-0.4 part, white pepper powder: 0.7-1.0,1# spice powder: 1.2-1.5 part, blue and white
Green pepper powder: 0.5-0.6 part, 5 '-disodium 5'-ribonucleotide: 0.1-0.2 part, three cherry No. 8 Fructus Capsici powders: 9.0-11.0 part, edible salt:
9.0-10.5 part, chicken essence seasoning powder: 1.2-1.5 part, yeast extract: 0.1-0.2 part, beef flavor: 0.1-0.2 part,
Capsanthin: 0.003-0.005 part.
Further, this stirfried bean curd in hot sauce flavouring agent also includes pericarpium zanthoxyli bungeani and/or spice.Wherein 1# spice powder at least includes
Anise, Cortex cinnamomi japonici (Ramulus Cinnamomi), Rhizoma Kaempferiae, Fructus Foeniculi.
Embodiment 2
The present embodiment discloses the manufacture method of stirfried bean curd in hot sauce flavouring agent, concrete the present embodiment stirfried bean curd in hot sauce seasoning further
The processing technology of material specifically includes that
Material and instrument and equipment
Wherein main supplementary material includes: one-level squeezing Oleum Brassicae campestris: 25.0-32.0 part, Semen Sojae Preparatum: 3.0-5.0 part, Pixian County bean
Lobe: 19.0-23.0, monosodium glutamate: 3.0-5.0 part, white sugar: 4.0-5.5 part, Jiang Li: 6.0-8.0 part, garlic tablet: 5.0-7.0 part, beans
Oil: 4.0-5.0 part, steeps green pepper grain: 2.0-2.4, Zanthoxylum schinifolium grain: 0.2-0.4 part, cumin powder: 0.3-0.4 part, white pepper powder: 0.7-
1.0,1# spice powder: 1.2-1.5 part, Zanthoxylum schinifolium powder: 0.5-0.6 part, 5 '-disodium 5'-ribonucleotide: 0.1-0.2 part, three cherries No. 8
Fructus Capsici powder: 9.0-11.0 part, edible salt: 9.0-10.5 part, chicken essence seasoning powder: 1.2-1.5 part, yeast extract: 0.1-0.2
Part, beef flavor: 0.1-0.2 part, capsanthin: 0.003-0.005 part.
Further, this stirfried bean curd in hot sauce flavouring agent also includes pericarpium zanthoxyli bungeani and/or spice.Wherein 1# spice powder at least includes
Anise, Cortex cinnamomi japonici (Ramulus Cinnamomi), Rhizoma Kaempferiae, Fructus Foeniculi.
Production equipment specifically includes that TFSP-50 self-action frying pan；JW-JG3300AIIQ-M upright packing machine；Other is commonly used
Equipment.
Production technology
The production technology of its stirfried bean curd in hot sauce flavoring agent is mainly: raw material → pretreatment → dispensing → parch → inner packing → outsourcing
Dress → vanning → finished product.
Preferably, the crucial production operation main points of this manufacture method are as follows:
(1) supplementary material
Carry out an acceptance inspection in strict accordance with respective standard.
(2) pretreatment
Chilli: ￠ 2～3mm screen cloth is pulverized
Pericarpium zanthoxyli bungeani: ￠ 1～2mm screen cloth is pulverized
Spice: ￠ 1mm screen cloth is pulverized
Chicken essence seasoning: ￠ 2mm screen cloth is pulverized
Rhizoma Zingiberis Recens, Bulbus Allii: ￠ 2-5mm screen cloth is pulverized
(3) dispensing
Stirfried bean curd in hot sauce flavoring agent list of ingredients is shown in Table 1.
Table 1 stirfried bean curd in hot sauce flavouring agent list of ingredients
(4) parch
By supplementary material by certain proportioning, use TFSP-50 self-action frying pan parch.Stirfried bean curd in hot sauce flavoring agent operating procedure stream
Journey and main points are shown in Table 2.
Table 2 stirfried bean curd in hot sauce operation technological process and main points
Further, the stirfried bean curd in hot sauce flavouring agent market survey data that the present embodiment makes are as follows:
1. investigation put on market by stirfried bean curd in hot sauce flavouring agent
My company in Sichuan, Chongqing, Kweiyang, multiple provinces and cities such as Xi'an market that the stirfried bean curd in hot sauce flavoring agent developed has been carried out
Investigation test and appraisal.Ask 300 masses to use stirfried bean curd in hot sauce flavoring agent to cook stirfried bean curd in hot sauce vegetable according to eating method at random, observe color
Pool, fragrance, taste its spicy, overall local flavor.The last masses, to its color and luster, fragrance, taste its pungent, overall local flavor etc. four
The index of quality carries out taste test and appraisal, and investigation evaluating result is shown in Fig. 1.
As shown in Figure 1, participate in the investigation masses at 300, stirfried bean curd in hot sauce entirety local flavor is held suggestion certainly, likes rate
Reach 96.3%, illustrate that stirfried bean curd in hot sauce is put on market, it is possible to accepted by consumers in general and like.
The moisture of stirfried bean curd in hot sauce flavouring agent to developing of my company, edible salt content, total acid, amino-acid nitrogen, acid value, mistake
The physical and chemical indexs such as oxidation number are detected, it is determined that its physical and chemical index scope.Testing result situation is shown in Table 3, wherein:
1. moisture
Stirfried bean curd in hot sauce flavouring agent moisture measures according to the method specified by GB/T 5009.3.
2. salt content
The method that stirfried bean curd in hot sauce flavouring agent salt content is specified by GB/T 12457 detects.
3. total acid (in terms of lactic acid)
The method that stirfried bean curd in hot sauce flavouring agent total acid is specified by GB 12456 detects.
4. amino-acid nitrogen
The method that stirfried bean curd in hot sauce flavouring agent amino-acid nitrogen is specified by GB/T5009.39 measures.
5. acid value, peroxide value
The method that stirfried bean curd in hot sauce flavouring agent acid value, peroxide value are specified by GB/T5009.37 measures.
Table 3 stirfried bean curd in hot sauce flavouring agent index determines and detects data statistics
| Project | Index | Sample batch | Range of results |
| Moisture/(g/100g) | ≤45.0 | 100 | 27.0～35.0 |
| Edible salt (in terms of NaCl)/(g/100g) | ≤25.0 | 100 | 13.0～16.0 |
| Total acid/(g/100g) | ≤2.0 | 100 | 0.40～0.7 |
| Acid value/(mg/g) | ≤5.0 | 100 | 0.86～1.35 |
| Peroxide value/(g/100g) | ≤0.25 | 100 | 0.036～0.070 |
" embodiment ", " another embodiment ", " embodiment " spoken of in this manual etc., refer to combine
Specific features, structure or the feature that this embodiment describes is included at least one embodiment that the application generality describes.
The most multiple local appearance statement of the same race is not necessarily to refer to same embodiment.Furthermore, it is understood that combine arbitrary
When individual embodiment describes a specific features, structure or feature, to be advocated is, and to combine other embodiments this to realize
Feature, structure or feature also fall within the scope of the present invention.
Although reference be made herein to invention has been described for the multiple explanatory embodiment invented, however, it is to be understood that this
Skilled person can be designed that a lot of other amendments and embodiment, and these amendments and embodiment will fall in the application
Within disclosed spirit and spirit.More specifically, in the range of disclosure claim, can be to theme group
Building block and/or the layout of closing layout carry out multiple modification and improvement.Except the modification that building block and/or layout are carried out
Outside improving, to those skilled in the art, other purposes also will be apparent from.
Claims (10)
1. a stirfried bean curd in hot sauce flavouring agent, it is characterised in that: include according to the mass fraction: Oleum Brassicae campestris: 25.0-32.0 part, bean
Fermented soya beans, salted or other wise: 3.0-5.0 part, Pixian watercress: 19.0-23.0, monosodium glutamate: 3.0-5.0 part, white sugar: 4.0-5.5 part, Rhizoma Zingiberis Recens: 6.0-8.0 part,
Bulbus Allii: 5.0-7.0 part, soy sauce: 4.0-5.0 part, bubble green pepper: 2.0-2.4, Zanthoxylum schinifolium grain: 0.2-0.4 part, cumin powder: 0.3-0.4 part,
White pepper powder: 0.7-1.0,1# spice powder: 1.2-1.5 part, Zanthoxylum schinifolium powder: 0.5-0.6 part, 5 '-disodium 5'-ribonucleotide: 0.1-
0.2 part, three cherry No. 8 Fructus Capsici powders: 9.0-11.0 part, edible salt: 9.0-10.5 part, chicken essence seasoning powder: 1.2-1.5 part, yeast
Extract: 0.1-0.2 part, beef flavor: 0.1-0.2 part, capsanthin: 0.003-0.005 part.
Stirfried bean curd in hot sauce flavouring agent the most according to claim 1, it is characterised in that described Rhizoma Zingiberis Recens is Rhizoma Zingiberis Recens grain, described Bulbus Allii is garlic tablet
And/or described bubble green pepper be bubble green pepper grain.
Stirfried bean curd in hot sauce flavouring agent the most according to claim 1, it is characterised in that 1# spice powder includes: anistree, Cortex cinnamomi japonici (Ramulus Cinnamomi), Rhizoma Kaempferiae
And/or Fructus Foeniculi.
4. according to the stirfried bean curd in hot sauce flavouring agent described in claim 1 or 3, it is characterised in that also include: pericarpium zanthoxyli bungeani and/or perfume are pungent
Material.
5. the manufacture method of a stirfried bean curd in hot sauce flavouring agent, it is characterised in that described manufacture method comprises the following steps:
Raw material selection；
Pretreatment of raw material
Chilli, pericarpium zanthoxyli bungeani, spice, chicken essence seasoning, Rhizoma Zingiberis Recens, Bulbus Allii are carried out pulverization process；
Dispensing
Dispensing is carried out according to the formula of stirfried bean curd in hot sauce flavouring agent described in any one of claim 1 to claim 4；
Parch
By raw material and dispensing according to preset blending ratio, use self-action frying pan parch.
The manufacture method of stirfried bean curd in hot sauce flavouring agent the most according to claim 5, it is characterised in that described chilli is to adopt
Pulverize with ￠ 2～3mm screen cloth；Described pericarpium zanthoxyli bungeani uses ￠ 1～2mm screen cloth to pulverize；Described spice uses ￠ 1mm screen cloth powder
Broken；Described chicken essence seasoning uses ￠ 2mm screen cloth to pulverize；Described Rhizoma Zingiberis Recens and Bulbus Allii all use ￠ 2-5mm screen cloth to pulverize.
The manufacture method of stirfried bean curd in hot sauce flavouring agent the most according to claim 5, it is characterised in that described parch step bag
Include:
Step 1, in a heated condition, heats Oleum Brassicae campestris；When raising along with oil temperature, oil carries out step 2 time bright；
Step 2, in a heated condition, cooks Fructus Capsici powder, and lower pot temperature is 165 to 175 degrees Celsius, when Fructus Capsici powder is maroon
And color is homogeneous, fragrance overflows, and carries out step 3 during without being charred taste；
Step 3, in a heated condition, cooks Pixian watercress, and lower pot temperature is 175 to 185 degrees Celsius, and mixing speed is
30HZ；1 to 3 minute parch time；When Semen Sojae Preparatum dissipates seed, without conglomeration, when having uniform bubble quickly to spue, carry out step 4；
Step 4, in a heated condition, cooks black bean sauce, and lower pot temperature is 105 to 115 degrees Celsius, and mixing speed is 45HZ,
The parch time is 10 to 11 minutes；When stirring, without carrying out step 5 during conglomeration；
Step 5, in a heated condition, cooks bubble green pepper beans, and lower pot temperature is 100 to 110 degrees Celsius, and mixing speed is 45HZ,
The parch time is 4 to 6 minutes；When disconnected life, brewage fragrance carries out step 6 when overflowing；
Step 6, in a heated condition, cooks Rhizoma Zingiberis Recens grain and garlic tablet, and lower pot temperature is 98 to 108 degrees Celsius, and mixing speed is
45HZ, the parch time is 4 to 5 minutes；When Rhizoma Zingiberis Recens grain and garlic tablet Skin shrinkage, fragrance overflows, when pasta has tiny Rhizoma Zingiberis Recens Bulbus Allii foam floating
Carry out step 7；
Step 7, under the conditions of closing fire, cooks boiling hot Fructus Capsici, and lower pot temperature is 95 to 105 degrees Celsius, and mixing speed is 45HZ, fries
Time processed is 0.5 to 2 minute；Step 8 is carried out when stirring；
Step 8, is closing under the conditions of fire, 1# spice, white pepper powder, Zanthoxyli Bungeani powder and white sugar is being cooked, lower pot temperature be 95 to
105 degrees Celsius, mixing speed is 45HZ, and the parch time is 0.5 to 2 minute；When stirring, during savory spilling, carry out step
9；
Step 9, under the conditions of closing fire, cooks edible salt and monosodium glutamate, and lower pot temperature is 95 to 105 degrees Celsius, and mixing speed is
45HZ, the parch time is 0.5 to 2 minute；When stirring, edible salt and monosodium glutamate carry out step 10 when dissolving；
Step 10, is closing under the conditions of fire, will make soy sauce, yeast extract, edible essence and capsanthin solution are cooked, and cooks
Temperature is 93 to 103 degrees Celsius, and mixing speed is 45HZ, and the parch time is 0.5 to 2 minute；Step is carried out when stirring
11；
Step 11, off the pot.
The manufacture method of stirfried bean curd in hot sauce flavouring agent the most according to claim 7, it is characterised in that described step 11 be
Under the conditions of closing fire, frying pan temperature is off the pot when being 85 to 95 degrees Celsius.
The manufacture method of stirfried bean curd in hot sauce flavouring agent the most according to claim 5, it is characterised in that also include packaging step, institute
Stating packaging is automatic packaging.
The manufacture method of stirfried bean curd in hot sauce flavouring agent the most according to claim 7, it is characterised in that described Oleum Brassicae campestris is one
Level squeezing Oleum Brassicae campestris.
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| CN110432472A (en) * | 2019-07-24 | 2019-11-12 | 重庆德庄农产品开发有限公司 | A kind of stirfried bean curd in hot sauce condiment and its preparation process |
| CN111528435A (en) * | 2020-05-15 | 2020-08-14 | 成都陈麻婆川菜调味品有限公司 | Bean curd seasoning and preparation process thereof |
| CN111838619A (en) * | 2020-07-28 | 2020-10-30 | 四川省雅士科技有限公司 | Mapo bean curd seasoning powder and production process thereof |
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| CN109043454A (en) * | 2018-08-07 | 2018-12-21 | 四川天味食品集团股份有限公司 | Twice-cooked stir-frying meat flavorings and preparation method thereof |
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| CN111838619A (en) * | 2020-07-28 | 2020-10-30 | 四川省雅士科技有限公司 | Mapo bean curd seasoning powder and production process thereof |
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