CN106804755A - A kind of bean curd with odor sauce - Google Patents
A kind of bean curd with odor sauce Download PDFInfo
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- CN106804755A CN106804755A CN201510853075.9A CN201510853075A CN106804755A CN 106804755 A CN106804755 A CN 106804755A CN 201510853075 A CN201510853075 A CN 201510853075A CN 106804755 A CN106804755 A CN 106804755A
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Abstract
The present invention relates to field of food, specifically a kind of bean curd with odor sauce.It is by the material composition of following parts by weight：Sesame 25-35 parts, peanut 10-15 parts, soya-bean milk 5-10 parts, chicken extract 25-35 parts, capsicum 3-5 parts, monosodium glutamate 1-3 parts, chickens' extract 2-4 parts, white sugar 5-12 parts, mushroom 3-8 parts, pickle juice 20-40 parts, stink reconcile 10-20 parts of spices.The bean curd with odor sauce that the present invention is provided, it is raw material to use pure plant, is fermented by adding lactic acid bacteria, prepares tool bean curd with odor sauce frowzy, bean curd with odor sauce of the invention, when edible, by new fresh bean curd fry it is ripe after, eaten bean curd two sides is applied to, so it is possible to prevente effectively from general bean curd with odor is repeatedly fried, the exceeded situation of trans-fatty acid, and bean curd with odor hygiene and health, mouthfeel are unique.
Description
Technical field
The present invention relates to field of food, specifically a kind of bean curd with odor sauce.
Background technology
Bean curd with odor smells smelly, perfume (or spice) of tasting, and is a kind of bean curd fermented product for spreading in the whole of China and all over the world, bean curd sheet
It is exactly nutritive value bean product very high, and protein content reaches 15%-20%, suitable with meat.After by fermentation, various
In the presence of microorganism, breaks down proteins in zymotic fluid are various amino acid and polypeptide, and discharge substantial amounts of amino acid and
Other compounds, so as to form the flavour of bean curd with odor, while fermentation generates the materials such as yeast again, with improving a poor appetite,
Promote effect of digestion.
There are many bean curd with odors on the market now, have stink in vain, fragrance is not enough, many businessmans add cheap in order to cost-effective
Chemicals, such as ferrous sulfate etc fermented, and not only taste is pungent for such bean curd with odor, and harmful,
When but people want to eat bean curd with odor, it is difficult to buy secure, the healthy bean curd with odor of quality again.
The content of the invention
In order to solve the above problems, the invention provides a kind of safety and Health, additive-free bean curd with odor sauce.
Technical scheme is as follows:
A kind of bean curd with odor sauce, is by the material composition of following parts by weight：Sesame 25-35 parts, peanut 10-15 parts, soya-bean milk 5-10
Part, chicken extract 25-35 parts, capsicum 3-5 parts, monosodium glutamate 1-3 parts, chickens' extract 2-4 parts, white sugar 5-12 parts, mushroom 3-8 parts, salt down
Juice 20-40 parts processed, stink 10-20 parts of spices of mediation.
Further, a kind of bean curd with odor sauce, pickle juice for Chinese prickly ash, soy sauce, raw oyster, cooking wine, five-spice powder, cumin powder, cassia bark,
Matrimony vine, great Jiang, tealeaves are prepared from, and stink reconciles sauce for egg, lactic acid bacteria, jellied bean curd, salt, Chinese prickly ash, aniseed mix
Fermentation half a year is made, the eating method of bean curd with odor sauce be by new fresh bean curd fry to two sides it is golden yellow after, smear bean curd with odor sauce obtain final product it is edible
Use bean curd with odor.
Beneficial effects of the present invention：
Compared with prior art, the present invention provide bean curd with odor sauce, it is raw material to use pure plant, by add lactic acid bacteria come
Fermented, prepared tool bean curd with odor sauce frowzy, bean curd with odor sauce of the invention, when eating, by new fresh bean curd fry it is ripe after,
Eaten bean curd two sides is applied to, so it is possible to prevente effectively from general bean curd with odor is repeatedly fried, the exceeded feelings of trans-fatty acid
Condition, and bean curd with odor hygiene and health, mouthfeel are unique.
Specific embodiment
Embodiment 1
A kind of bean curd with odor sauce, is by the material composition of following parts by weight：25 parts of sesame, 10 parts of peanut, 5 parts of soya-bean milk, chicken
25 parts of juice, 3 parts of capsicum, 1 part of monosodium glutamate, 2 parts of chickens' extract, 5 parts of white sugar, 3 parts of mushroom, pickle 20 parts of juice, stink reconcile
10 parts of spices.
Further, a kind of bean curd with odor sauce, pickle juice for Chinese prickly ash, soy sauce, raw oyster, cooking wine, five-spice powder, cumin powder, cassia bark,
Matrimony vine, great Jiang, tealeaves are prepared from, and stink reconciles sauce for egg, lactic acid bacteria, jellied bean curd, salt, Chinese prickly ash, aniseed mix
Fermentation half a year is made, the eating method of bean curd with odor sauce be by new fresh bean curd fry to two sides it is golden yellow after, smear bean curd with odor sauce obtain final product it is edible
Use bean curd with odor.
Embodiment 2
A kind of bean curd with odor sauce, is by the material composition of following parts by weight：35 parts of sesame, 15 parts of peanut, 10 parts of soya-bean milk, chicken
35 parts of juice, 5 parts of capsicum, 3 parts of monosodium glutamate, 4 parts of chickens' extract, 12 parts of white sugar, 8 parts of mushroom, pickle 40 parts of juice, stink reconcile
20 parts of spices.
Further, a kind of bean curd with odor sauce, pickle juice for Chinese prickly ash, soy sauce, raw oyster, cooking wine, five-spice powder, cumin powder, cassia bark,
Matrimony vine, great Jiang, tealeaves are prepared from, and stink reconciles sauce for egg, lactic acid bacteria, jellied bean curd, salt, Chinese prickly ash, aniseed mix
Fermentation half a year is made, the eating method of bean curd with odor sauce be by new fresh bean curd fry to two sides it is golden yellow after, smear bean curd with odor sauce obtain final product it is edible
Use bean curd with odor.
Embodiment 3
A kind of bean curd with odor sauce, is by the material composition of following parts by weight：30 parts of sesame, 112 parts of peanut, 8 parts of soya-bean milk, chicken
30 parts of juice, 4 parts of capsicum, 2 parts of monosodium glutamate, 3 parts of chickens' extract, 10 parts of white sugar, 5 parts of mushroom, pickle 30 parts of juice, stink reconcile
15 parts of spices.
Further, a kind of bean curd with odor sauce, pickle juice for Chinese prickly ash, soy sauce, raw oyster, cooking wine, five-spice powder, cumin powder, cassia bark,
Matrimony vine, great Jiang, tealeaves are prepared from, and stink reconciles sauce for egg, lactic acid bacteria, jellied bean curd, salt, Chinese prickly ash, aniseed mix
Fermentation half a year is made, the eating method of bean curd with odor sauce be by new fresh bean curd fry to two sides it is golden yellow after, smear bean curd with odor sauce obtain final product it is edible
Use bean curd with odor.
Claims (4)
1. a kind of bean curd with odor sauce, it is characterised in that be by the material composition of following parts by weight：Sesame 25-35 parts, peanut
10-15 parts, soya-bean milk 5-10 parts, chicken extract 25-35 parts, capsicum 3-5 parts, monosodium glutamate 1-3 parts, chickens' extract 2-4 parts, white sugar 5-12
Part, mushroom 3-8 part, pickle juice 20-40 parts, stink mediation 10-20 parts of spices.
2. as claimed in claim 1, a kind of bean curd with odor sauce, it is characterised in that it is described pickle juice for Chinese prickly ash, soy sauce, raw oyster,
Cooking wine, five-spice powder, cumin powder, cassia bark, matrimony vine, great Jiang, tealeaves are prepared from.
3. a kind of as claimed in claim 1, bean curd with odor sauce, it is characterised in that the stink reconcile sauce be egg, lactic acid bacteria,
Jellied bean curd, salt, Chinese prickly ash, aniseed mixed fermentation half a year are made.
4. a kind of as claimed in claim 1, bean curd with odor sauce, it is characterised in that the eating method of the bean curd with odor sauce is will be fresh
Bean curd fry to two sides it is golden yellow after, smear bean curd with odor sauce obtain final product edible bean curd with odor.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510853075.9A CN106804755A (en) | 2015-11-27 | 2015-11-27 | A kind of bean curd with odor sauce |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510853075.9A CN106804755A (en) | 2015-11-27 | 2015-11-27 | A kind of bean curd with odor sauce |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106804755A true CN106804755A (en) | 2017-06-09 |
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ID=59156778
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510853075.9A Pending CN106804755A (en) | 2015-11-27 | 2015-11-27 | A kind of bean curd with odor sauce |
Country Status (1)
| Country | Link |
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| CN (1) | CN106804755A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110692738A (en) * | 2019-11-04 | 2020-01-17 | 董顺桃 | Preparation method of fried strong-smelling preserved bean curd |
-
2015
- 2015-11-27 CN CN201510853075.9A patent/CN106804755A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110692738A (en) * | 2019-11-04 | 2020-01-17 | 董顺桃 | Preparation method of fried strong-smelling preserved bean curd |
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| PB01 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20170609 |