CN106804755A - A kind of bean curd with odor sauce - Google Patents

A kind of bean curd with odor sauce Download PDF

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Publication number
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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CN
China
Prior art keywords
parts
bean curd
odor
sauce
bean
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
CN201510853075.9A
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Chinese (zh)
Inventor
曹大旭
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Qingdao Urban Rail Transit Equipment Technology Co Ltd
Original Assignee
Qingdao Urban Rail Transit Equipment Technology Co Ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Qingdao Urban Rail Transit Equipment Technology Co Ltd filed Critical Qingdao Urban Rail Transit Equipment Technology Co Ltd
Priority to CN201510853075.9A priority Critical patent/CN106804755A/en
Publication of CN106804755A publication Critical patent/CN106804755A/en
Pending legal-status Critical Current

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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

A kind of bean curd with odor sauce
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.
CN201510853075.9A 2015-11-27 2015-11-27 A kind of bean curd with odor sauce Pending CN106804755A (en)

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

Family

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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
CN (1) CN106804755A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
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

Cited By (1)

* Cited by examiner, † Cited by third party
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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WD01 Invention patent application deemed withdrawn after publication

Application publication date: 20170609