CN108157927A - Sauce bag for egg tofu and preparation method thereof - Google Patents
Sauce bag for egg tofu and preparation method thereof Download PDFInfo
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- CN108157927A CN108157927A CN201810023878.5A CN201810023878A CN108157927A CN 108157927 A CN108157927 A CN 108157927A CN 201810023878 A CN201810023878 A CN 201810023878A CN 108157927 A CN108157927 A CN 108157927A
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- water
- parts
- sauce
- rock sugar
- soy sauce
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- 235000015067 sauces Nutrition 0.000 title claims abstract description 101
- 235000013527 bean curd Nutrition 0.000 title claims abstract description 73
- 238000002360 preparation method Methods 0.000 title claims abstract description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 277
- 239000011435 rock Substances 0.000 claims abstract description 126
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 104
- 238000000034 method Methods 0.000 claims abstract description 99
- 229920000881 Modified starch Polymers 0.000 claims abstract description 97
- 239000004368 Modified starch Substances 0.000 claims abstract description 97
- 235000019426 modified starch Nutrition 0.000 claims abstract description 97
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims abstract description 48
- 240000004160 Capsicum annuum Species 0.000 claims abstract description 47
- 235000015277 pork Nutrition 0.000 claims abstract description 47
- 238000010411 cooking Methods 0.000 claims abstract description 38
- 241000234282 Allium Species 0.000 claims abstract description 20
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 20
- 240000002234 Allium sativum Species 0.000 claims abstract description 20
- 240000008415 Lactuca sativa Species 0.000 claims abstract description 20
- 240000007594 Oryza sativa Species 0.000 claims abstract description 20
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 20
- 240000004760 Pimpinella anisum Species 0.000 claims abstract description 20
- 235000012550 Pimpinella anisum Nutrition 0.000 claims abstract description 20
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 20
- 229930006000 Sucrose Natural products 0.000 claims abstract description 20
- 235000004611 garlic Nutrition 0.000 claims abstract description 20
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 20
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 20
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 20
- 235000009566 rice Nutrition 0.000 claims abstract description 20
- 235000012045 salad Nutrition 0.000 claims abstract description 20
- 150000003839 salts Chemical class 0.000 claims abstract description 20
- 235000021419 vinegar Nutrition 0.000 claims abstract description 20
- 239000000052 vinegar Substances 0.000 claims abstract description 20
- NEGYEDYHPHMHGK-UHFFFAOYSA-N para-methoxyamphetamine Chemical compound COC1=CC=C(CC(C)N)C=C1 NEGYEDYHPHMHGK-UHFFFAOYSA-N 0.000 claims abstract description 17
- 235000014347 soups Nutrition 0.000 claims abstract description 16
- 230000008719 thickening Effects 0.000 claims abstract description 16
- 239000002994 raw material Substances 0.000 claims abstract description 8
- 238000012805 post-processing Methods 0.000 claims abstract 2
- 239000000284 extract Substances 0.000 claims description 121
- 244000241838 Lycium barbarum Species 0.000 claims description 92
- 235000015459 Lycium barbarum Nutrition 0.000 claims description 92
- 238000001914 filtration Methods 0.000 claims description 60
- 238000010438 heat treatment Methods 0.000 claims description 57
- 235000013399 edible fruits Nutrition 0.000 claims description 54
- 235000015468 Lycium chinense Nutrition 0.000 claims description 53
- 244000035851 Chrysanthemum leucanthemum Species 0.000 claims description 45
- 235000008495 Chrysanthemum leucanthemum Nutrition 0.000 claims description 45
- 238000001035 drying Methods 0.000 claims description 45
- 238000004781 supercooling Methods 0.000 claims description 45
- 241000628997 Flos Species 0.000 claims description 43
- 238000012869 ethanol precipitation Methods 0.000 claims description 30
- 238000002791 soaking Methods 0.000 claims description 30
- 239000006228 supernatant Substances 0.000 claims description 30
- 229920002472 Starch Polymers 0.000 claims description 28
- 239000008107 starch Substances 0.000 claims description 28
- 235000019698 starch Nutrition 0.000 claims description 28
- 238000012856 packing Methods 0.000 claims description 27
- 239000000203 mixture Substances 0.000 claims description 17
- 238000004090 dissolution Methods 0.000 claims description 16
- 239000012141 concentrate Substances 0.000 claims description 15
- 238000009472 formulation Methods 0.000 claims description 14
- 238000003860 storage Methods 0.000 claims description 14
- 238000000605 extraction Methods 0.000 claims description 12
- 241000287828 Gallus gallus Species 0.000 claims description 7
- 239000000843 powder Substances 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 3
- 235000013372 meat Nutrition 0.000 claims description 2
- 244000273928 Zingiber officinale Species 0.000 claims 1
- 235000006886 Zingiber officinale Nutrition 0.000 claims 1
- 235000008397 ginger Nutrition 0.000 claims 1
- 239000013049 sediment Substances 0.000 claims 1
- 238000003756 stirring Methods 0.000 claims 1
- 235000016709 nutrition Nutrition 0.000 abstract description 5
- 230000035764 nutrition Effects 0.000 abstract description 5
- 238000012545 processing Methods 0.000 abstract description 2
- 235000002639 sodium chloride Nutrition 0.000 abstract 1
- 230000000052 comparative effect Effects 0.000 description 29
- 230000008569 process Effects 0.000 description 13
- 239000003205 fragrance Substances 0.000 description 12
- 239000007788 liquid Substances 0.000 description 12
- 238000011156 evaluation Methods 0.000 description 10
- 240000005250 Chrysanthemum indicum Species 0.000 description 9
- 239000002932 luster Substances 0.000 description 8
- 235000002710 Ilex cornuta Nutrition 0.000 description 6
- 241001310146 Ilex cornuta Species 0.000 description 6
- 235000010326 Osmanthus heterophyllus Nutrition 0.000 description 6
- 235000007516 Chrysanthemum Nutrition 0.000 description 5
- 235000018959 Chrysanthemum indicum Nutrition 0.000 description 4
- 208000003251 Pruritus Diseases 0.000 description 4
- 235000013305 food Nutrition 0.000 description 3
- 235000013311 vegetables Nutrition 0.000 description 3
- 235000006484 Paeonia officinalis Nutrition 0.000 description 2
- 244000170916 Paeonia officinalis Species 0.000 description 2
- 239000000654 additive Substances 0.000 description 2
- 230000000996 additive effect Effects 0.000 description 2
- 125000003118 aryl group Chemical group 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- -1 long mellow Substances 0.000 description 2
- 240000008574 Capsicum frutescens Species 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- PHOQVHQSTUBQQK-SQOUGZDYSA-N D-glucono-1,5-lactone Chemical compound OC[C@H]1OC(=O)[C@H](O)[C@@H](O)[C@@H]1O PHOQVHQSTUBQQK-SQOUGZDYSA-N 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 241000208292 Solanaceae Species 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 239000002002 slurry Substances 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Molecular Biology (AREA)
- Botany (AREA)
- Mycology (AREA)
- Seasonings (AREA)
Abstract
The present invention relates to a kind of for sauce bag of egg tofu and preparation method thereof, belong to foodstuff flavouring processing technique field, be characterized in that：It counts in parts by weight, raw material includes water, streaky pork, water hair mushroom, salad oil, aniseed, raw green onion, fresh ginger-chip, fresh garlic pieces, chilli, cooking wine, rice vinegar, chicken powder, soy sauce, salt, monosodium glutamate, white sugar, rock sugar dark soy sauce, modified starch.Preparation method for the sauce bag of egg tofu includes pretreatment, frying, cooking, thickening soup, post processing, obtains the sauce bag for egg tofu.The sauce bag for egg tofu of the present invention, have the advantages that nutrition it is balanced, it is easy to digest absorb, smooth fresh and tender, fragrant enough, be not easy to get angry, while preparation process is simple.
Description
Technical field
The present invention relates to foodstuff flavouring processing technique field, more specifically, it is related to a kind of sauce for egg tofu
Packet and preparation method thereof.
Background technology
Egg tofu is using egg, soybean as primary raw material, makees coagulator with gluconic acid lactone, and slurry is directly poured into
In packing box, it is made by heating molding.Its existing bean curd it is smooth fresh and tender, also egg is delicious and fragrant, is that one kind is defended
Raw nice, instant food full of nutrition, and liked by consumers in general.
A kind of flavouring of the sauce bag as instant food, mostly sells simultaneously with instant food.However existing sauce bag is general
It is composed for a variety of seasoning packets, such as green vegetable bun, powder packet, oil packet.This sauce bag dispensing is few, and green vegetable bun, powder packet, oil packet are mutually only
It is vertical, though brewing can not organically blend together, and green vegetable bun brew after cannot reach its it is fresh when state.And in sauce bag
In market, not for the professional sauce bag of egg tofu, general sauce bag not only influences egg tofu when for egg tofu
It is delicious and fragrant, also influence the use mouthfeel of consumer.
Invention content
The purpose of the present invention is to provide a kind of sauce bags for egg tofu, not only balanced, easy to digest with nutrition
Absorb, smooth fresh and tender, fragrant foot, the advantages of being not easy to get angry, while preparation process is simple.
The present invention above-mentioned technical purpose technical scheme is that：
A kind of sauce bag for egg tofu is counted in parts by weight, and raw material includes 150~210 parts of water, streaky pork 25~45
Part, 40~65 parts of mushroom of water hair, 8.5~11 parts of salad oil, 0.8~1.2 part of aniseed, 6~8 parts of raw green onion, fresh ginger-chip 6.2~8.8
Part, 4.5~6.5 parts of fresh garlic pieces, 0.4~0.6 part of chilli, 10~15 parts of cooking wine, 15~20 parts of rice vinegar, chicken powder 2.3~3.8
Part, 12~24 parts of soy sauce, 4~7 parts of salt, 5~6.8 parts of monosodium glutamate, 15~22 parts of white sugar, 3.2~4.5 parts of rock sugar dark soy sauce, improvement
7.5~13.5 parts of starch.
The present invention preferably, raw material include 180 parts of water, 35 parts of streaky pork, water hair 50 parts of mushroom, 10 parts of salad oil,
1 part of aniseed, 7 parts of raw green onion, 7.5 parts of fresh ginger-chip, 5.5 parts of fresh garlic pieces, 0.5 part of chilli, 12.25 parts of cooking wine, 17.65 parts of rice vinegar,
3 parts of chicken powder, 20 parts of soy sauce, 6 parts of salt, 5.85 parts of monosodium glutamate, 17.65 parts of white sugar, 4 parts of rock sugar dark soy sauce, 10 parts of modified starch.
Preferably, the rock sugar dark soy sauce includes 2~6wt% of 94~98wt% of dark soy sauce and rock sugar to the present invention.
Preferably, the rock sugar dark soy sauce includes dark soy sauce 95.7wt% and rock sugar 4.3wt% to the present invention.
Preferably, the rock sugar dark soy sauce is prepared the present invention using following methods：Rock sugar is put in 40~50 DEG C of warm water
Dissolving is impregnated, obtains rock sugar solution；Rock sugar solution with concentration, the dark soy sauce concentrate for shining system, allocating is mixed, is stirred evenly；And
By cooking, filtering, being packaged to be rock sugar dark soy sauce.
The present invention preferably, the modified starch include 98.9~99.7wt% of starch, Flos Chrysanthemi Indici extract 0.1~
0.2~0.8wt% of 0.3wt% and wolfberry fruit extract.
Preferably, the modified starch includes starch 99.3wt%, Flos Chrysanthemi Indici extract 0.22wt% and Chinese holly to the present invention
Qi extract 0.48wt%.
Preferably, the Flos Chrysanthemi Indici extract is prepared the present invention using following methods：Wild chrysanthemum is put in 40~60 DEG C
Pre-soaking 0.5 hour in water, it is 70~80 DEG C to be heated to water temperature, is impregnated 1.5~2 hours, and it is 100 DEG C to continue to be heated to water temperature,
It cooks 1~3 hour, through supercooling, filtering, squeezing, obtains wild chrysanthemum extraction solution, put into the ethanol precipitation of 70~90wt%
0.5 hour, supernatant liquor is taken, by concentrating, drying, obtains Flos Chrysanthemi Indici extract.
Preferably, the wolfberry fruit extract is prepared the present invention using following methods：Matrimony vine is put in 40~60 DEG C of water
Pre-soaking 0.5 hour, it is 70~80 DEG C to be heated to water temperature, is impregnated 2~2.5 hours, and it is 100 DEG C to continue to be heated to water temperature, is cooked
1.5~3 hours, through supercooling, filtering, squeezing, matrimony vine extraction solution is obtained, the ethanol precipitation 0.5 for putting into 70~90wt% is small
When, supernatant liquor is taken, by concentrating, drying, obtains wolfberry fruit extract.
Preferably, the modified starch is prepared the present invention using following methods：By starch dissolution in 100 DEG C of water, boil
System 2 minutes, input Flos Chrysanthemi Indici extract, wolfberry fruit extract, cooks 3 minutes, through supercooling, filtering, concentration, drying, is changed
Good starch.
The purpose of the present invention two is to provide a kind of preparation method of the sauce bag for egg tofu.
The present invention above-mentioned technical purpose technical scheme is that：
For the preparation method of the sauce bag of egg tofu, include the following steps：
(1) it pre-processes
Streaky pork, water hair mushroom, chilli with clear water are cleaned respectively, and are chopped into streaky pork fourth, water hair mushroom fourth, chilli
Section, it is spare；
(2) frying
Salad oil is poured into pot, it is 140~150 DEG C to be heated to oil temperature；Aniseed is put into oil cauldron, frying is dragged for after 1~3 minute
Go out；Continue to heat oil cauldron, when oil temperature rises to 200~220 DEG C, by spare streaky pork fourth stir-frying 10~15 minutes；Stop
Only to the heating of oil cauldron, when oil temperature is down to 90~120 DEG C, spare chilli section, raw green onion, fresh ginger-chip, fresh garlic pieces are put into, is continued
Stir-frying 2~3 minutes；
(3) it cooks
Gauge water is poured into oil cauldron, and puts into cooking wine, rice vinegar, heating tanning to water temperature reaches 100 DEG C；It is put into kettle standby
Mushroom fourth is sent out with water, is stirred evenly, and is boiled 1~3 minute；White sugar, salt, monosodium glutamate, rock sugar dark soy sauce, chicken are put into kettle
Powder, soy sauce continue heating tanning and reach 100 DEG C to water temperature, obtain formula water；
(4) thickening soup
It takes out part formulation water to pour into modified starch, dissolves modified starch；The modified starch dissolved is put into kettle,
Continue heating tanning to water temperature and reach 100 DEG C；Be quickly cooled down, examine at a temperature of 15~18 DEG C, packing, be used for
The sauce bag of egg tofu；
(5) it post-processes
Sauce bag is examined again, is put in storage, stores.
In conclusion the invention has the advantages that：
Firstth, the sauce bag for egg tofu of the invention, with nutrition equilibrium, absorption easy to digest, smooth fresh and tender, fragrant
Enough, the advantages of being not easy to get angry.
Secondth, the sauce bag for egg tofu of the invention, it is only necessary to by pretreatment, frying, cooking, thickening soup, after
Reason, you can prepare the sauce bag reached for egg tofu, preparation process is simple.
Purity is higher in the production process, impurity is less for third, rock sugar, has effects that tonifying middle-Jiao and Qi, relieving cough and moistening lung, makes
Obtain the fragrance and mouthfeel for the sauce bag that rock sugar is influenced for egg tofu.Simultaneously because rock sugar dissolves to obtain rock sugar solution, and with it is dense
System, the dark soy sauce concentrate allocated mixing are shone in contracting, and by cooking, filtering, rock sugar dark soy sauce is prepared so that rock sugar and formula water
It mixes evenly, and since rock sugar addition is less, rock sugar dark soy sauce reduces its content so that its additive amount is more accurate, together
When eating the sauce bag for egg tofu, it is gritty to generate, and the mixed influence of rock sugar and dark soy sauce is for egg tofu
Color and luster, structural state and the mouthfeel of sauce bag.
4th, since wild chrysanthemum is composite family herbaceos perennial, there is wind-dispelling heat-dissipating, subdhing swelling and detoxicating, matrimony vine
It, can containing there are many a variety of nutriments such as amino acid, vitamin and carrotene for the dry mature fruit of matrimony vine of solanaceae plant
To enhance body immunity, and wild chrysanthemum and matrimony vine can eat as food additives so that Flos Chrysanthemi Indici extract, Chinese holly
The synergistic effect of Qi extract is influenced for the fragrance of sauce bag of egg tofu and excessive internal heat situation.
5th, by the way that Flos Chrysanthemi Indici extract, wolfberry fruit extract and starch dissolution are mixed, modified starch is prepared, makes
Flos Chrysanthemi Indici extract, wolfberry fruit extract and the mixing of formula water evenly, and due to Flos Chrysanthemi Indici extract, wolfberry fruit extract
Addition is less, and modified starch reduces its content so that its additive amount is more accurate, while is eating the sauce for egg tofu
Bao Shi, it is gritty to generate, and the mixed influence of Flos Chrysanthemi Indici extract, wolfberry fruit extract and starch is for the sauce bag of egg tofu
Structural state, mouthfeel and excessive internal heat situation.
Specific embodiment
The present invention is described in further detail with reference to embodiments.It should be understood that described in the embodiment of the present invention
Preparation method is only used for illustrating the present invention rather than limitation of the present invention, to this hair under the concept thereof of the present invention
The simple modifications of bright preparation method belong to the scope of protection of present invention.
Each raw material percentage composition (unit of 1 rock sugar dark soy sauce of table：Wt%)
| Rock sugar dark soy sauce | One | Two | Three | Four | Five |
| Rock sugar | 2 | 3.1 | 4.3 | 5.6 | 6 |
| Dark soy sauce | 98 | 96.9 | 95.7 | 94.4 | 94 |
Each raw material percentage composition (unit of 2 modified starch of table：Wt%)
| Modified starch | One | Two | Three | Four | Five |
| Flos Chrysanthemi Indici extract | 0.1 | 0.16 | 0.22 | 0.25 | 0.3 |
| Wolfberry fruit extract | 0.8 | 0.62 | 0.48 | 0.38 | 0.2 |
| Starch | 99.1 | 99.22 | 99.3 | 99.37 | 99.5 |
Each material content (unit of 3 embodiment of table：g)
| Embodiment | 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | 12 |
| Water | 150 | 165 | 180 | 195 | 210 | 150 | 165 | 195 | 210 | 180 | 180 | 195 |
| Streaky pork | 28 | 25 | 35 | 40 | 45 | 28 | 25 | 40 | 45 | 35 | 35 | 40 |
| Water sends out mushroom | 40 | 46 | 50 | 65 | 61 | 40 | 46 | 65 | 61 | 50 | 50 | 65 |
| Salad oil | 8.5 | 10.5 | 10 | 9.4 | 11 | 8.5 | 10.5 | 9.4 | 11 | 10 | 10 | 9.4 |
| Aniseed | 1.2 | 1.1 | 1 | 0.9 | 0.8 | 1.2 | 1.1 | 0.9 | 0.8 | 1 | 1 | 0.9 |
| Raw green onion | 8 | 7.6 | 7 | 6.8 | 6 | 8 | 7.6 | 6.8 | 6 | 7 | 7 | 6.8 |
| Fresh ginger-chip | 6.2 | 6.9 | 7.5 | 8.2 | 8.8 | 6.2 | 6.9 | 8.2 | 8.8 | 7.5 | 7.5 | 8.2 |
| Fresh garlic pieces | 4.5 | 5.1 | 5.5 | 6.1 | 6.5 | 4.5 | 5.1 | 6.1 | 6.5 | 5.5 | 5.5 | 6.1 |
| Chilli | 0.54 | 0.46 | 0.5 | 0.4 | 0.6 | 0.54 | 0.46 | 0.4 | 0.6 | 0.5 | 0.5 | 0.4 |
| Cooking wine | 13.5 | 11.6 | 12.3 | 10 | 15 | 13.5 | 11.6 | 10 | 15 | 12.3 | 12.3 | 10 |
| Rice vinegar | 19.4 | 16.8 | 17.7 | 15 | 20 | 19.4 | 16.8 | 15 | 20 | 17.7 | 17.7 | 15 |
| Chicken powder | 3.7 | 3.8 | 3 | 2.3 | 2.6 | 3.7 | 3.8 | 2.3 | 2.6 | 3 | 3 | 2.3 |
| Soy sauce | 24 | 22.5 | 20 | 16 | 12 | 24 | 22.5 | 16 | 12 | 20 | 20 | 16 |
| Salt | 7 | 6.3 | 6 | 5.6 | 4 | 7 | 6.3 | 5.6 | 4 | 6 | 6 | 5.6 |
| Monosodium glutamate | 5 | 5.73 | 5.85 | 6.2 | 6.8 | 5 | 5.73 | 6.2 | 6.8 | 5.85 | 5.85 | 6.2 |
| White sugar | 15 | 16.7 | 17.7 | 19.4 | 22 | 15 | 16.7 | 19.4 | 22 | 17.7 | 17.7 | 19.4 |
| Rock sugar dark soy sauce one | 3.2 | - | - | - | - | 3.2 | - | 4.36 | - | - | - | - |
| Rock sugar dark soy sauce two | - | 3.85 | - | - | - | - | 3.85 | - | 4.5 | - | - | - |
| Rock sugar dark soy sauce three | - | - | 4 | - | - | - | - | - | - | 3.85 | 4.36 | 4 |
| Rock sugar dark soy sauce four | - | - | - | 4.36 | - | - | - | - | - | - | - | - |
| Rock sugar dark soy sauce five | - | - | - | - | 4.5 | - | - | - | - | - | - | - |
| Modified starch one | 10.6 | - | - | - | - | - | - | - | - | - | - | - |
| Modified starch two | - | 9.1 | - | - | - | - | - | - | - | - | - | - |
| Modified starch three | - | - | 10 | - | - | - | - | - | - | 9.1 | 11.5 | 10 |
| Modified starch four | - | - | - | 11.5 | - | - | 9.1 | 11.5 | - | - | - | - |
| Modified starch five | - | - | - | - | 8.5 | 10.6 | - | - | 8.5 | - | - | - |
Embodiment 1：It is prepared with the following method for the sauce bag of egg tofu：
(1) it pre-processes
Streaky pork, water hair mushroom, chilli with clear water are cleaned respectively, and are chopped into streaky pork fourth, water hair mushroom fourth, chilli
Section, it is spare；
(2) frying
Salad oil is poured into pot, it is 140 DEG C to be heated to oil temperature；Aniseed is put into oil cauldron, frying is pulled out after 3 minutes；Continue
Oil cauldron is heated, when oil temperature rises to 210 DEG C, by spare streaky pork fourth stir-frying 11 minutes；Stop the heating to oil cauldron, treat
When oil temperature is down to 110 DEG C, spare chilli section, raw green onion, fresh ginger-chip, fresh garlic pieces are put into, continues stir-frying 2 minutes；
(3) it cooks
Gauge water is poured into oil cauldron, and puts into cooking wine, rice vinegar, heating tanning to water temperature reaches 100 DEG C；It is put into kettle standby
Mushroom fourth is sent out with water, is stirred evenly, and is boiled 1 minute；White sugar, salt, monosodium glutamate, rock sugar dark soy sauce, chicken powder, sauce are put into kettle
Oil continues heating tanning and reaches 100 DEG C to water temperature, obtains formula water；
(4) thickening soup
It takes out part formulation water to pour into modified starch, dissolves modified starch；The modified starch dissolved is put into kettle,
Continue heating tanning to water temperature and reach 100 DEG C；Be quickly cooled down, examine at a temperature of 17.4 DEG C, packing, obtain for chicken
The sauce bag of egg bean curd；
(5) it post-processes
Sauce bag is examined again, is put in storage, stores.
Wherein, rock sugar dark soy sauce is prepared using following methods：Rock sugar is put in 42 DEG C of warm water and impregnates dissolving, it is molten to obtain rock sugar
Liquid；Rock sugar solution with concentration, the dark soy sauce concentrate for shining system, allocating is mixed, is stirred evenly；And by cooking, filtering, packing
To rock sugar dark soy sauce.
Flos Chrysanthemi Indici extract is prepared using following methods：Wild chrysanthemum is put in pre-soaking 0.5 hour in 55 DEG C of water, is heated to
Water temperature is 75 DEG C, is impregnated 1.8 hours, and it is 100 DEG C to continue to be heated to water temperature, cooks 1 hour, through supercooling, filtering, squeezing, obtains
Solution is extracted to wild chrysanthemum, the ethanol precipitation of 75wt% is put into 0.5 hour, takes supernatant liquor, by concentrating, drying, obtain open country
Chrysanthemum extract.
Wolfberry fruit extract is prepared using following methods：Matrimony vine is put in pre-soaking 0.5 hour in 55 DEG C of water, is heated to water temperature
It is 75 DEG C, impregnates 2.8 hours, it is 100 DEG C to continue to be heated to water temperature, cooks 1.5 hours, through supercooling, filtering, squeezing, obtains
Matrimony vine extracts solution, puts into the ethanol precipitation of 75wt% 0.5 hour, takes supernatant liquor, by concentrating, drying, obtains matrimony vine and carry
Take object.
Modified starch is prepared using following methods：It by starch dissolution in 100 DEG C of water, cooks 2 minutes, input wild chrysanthemum carries
Object, wolfberry fruit extract are taken, cooks 3 minutes, through supercooling, filtering, concentration, drying, obtains modified starch.
Embodiment 2：It is prepared with the following method for the sauce bag of egg tofu：
(1) it pre-processes
Streaky pork, water hair mushroom, chilli with clear water are cleaned respectively, and are chopped into streaky pork fourth, water hair mushroom fourth, chilli
Section, it is spare；
(2) frying
Salad oil is poured into pot, it is 142 DEG C to be heated to oil temperature；Aniseed is put into oil cauldron, frying is pulled out after 1 minute；Continue
Oil cauldron is heated, when oil temperature rises to 215 DEG C, by spare streaky pork fourth stir-frying 15 minutes；Stop the heating to oil cauldron, treat
When oil temperature is down to 90 DEG C, spare chilli section, raw green onion, fresh ginger-chip, fresh garlic pieces are put into, continues stir-frying 2.4 minutes；
(3) it cooks
Gauge water is poured into oil cauldron, and puts into cooking wine, rice vinegar, heating tanning to water temperature reaches 100 DEG C；It is put into kettle standby
Mushroom fourth is sent out with water, is stirred evenly, and is boiled 2 minutes；White sugar, salt, monosodium glutamate, rock sugar dark soy sauce, chicken powder, sauce are put into kettle
Oil continues heating tanning and reaches 100 DEG C to water temperature, obtains formula water；
(4) thickening soup
It takes out part formulation water to pour into modified starch, dissolves modified starch；The modified starch dissolved is put into kettle,
Continue heating tanning to water temperature and reach 100 DEG C；Be quickly cooled down, examine at a temperature of 15 DEG C, packing, obtain for egg
The sauce bag of bean curd；
(5) it post-processes
Sauce bag is examined again, is put in storage, stores.
Wherein, rock sugar dark soy sauce is prepared using following methods：Rock sugar is put in 40 DEG C of warm water and impregnates dissolving, it is molten to obtain rock sugar
Liquid；Rock sugar solution with concentration, the dark soy sauce concentrate for shining system, allocating is mixed, is stirred evenly；And by cooking, filtering, packing
To rock sugar dark soy sauce.
Flos Chrysanthemi Indici extract is prepared using following methods：Wild chrysanthemum is put in pre-soaking 0.5 hour in 60 DEG C of water, is heated to
Water temperature is 78 DEG C, is impregnated 1.5 hours, and it is 100 DEG C to continue to be heated to water temperature, is cooked 1.5 hours, through supercooling, filtering, squeezing,
Wild chrysanthemum extraction solution is obtained, the ethanol precipitation of 70wt% is put into 0.5 hour, takes supernatant liquor, by concentrating, drying, obtain
Flos Chrysanthemi Indici extract.
Wolfberry fruit extract is prepared using following methods：Matrimony vine is put in pre-soaking 0.5 hour in 60 DEG C of water, is heated to water temperature
It is 78 DEG C, impregnates 1.5 hours, it is 100 DEG C to continue to be heated to water temperature, cooks 2 hours, through supercooling, filtering, squeezing, obtains Chinese holly
Qi extracts solution, puts into the ethanol precipitation of 70wt% 0.5 hour, takes supernatant liquor, by concentrating, drying, obtains matrimony vine extraction
Object.
Modified starch is prepared using following methods：It by starch dissolution in 100 DEG C of water, cooks 2 minutes, input wild chrysanthemum carries
Object, wolfberry fruit extract are taken, cooks 3 minutes, through supercooling, filtering, concentration, drying, obtains modified starch.
Embodiment 3：It is prepared with the following method for the sauce bag of egg tofu：
(1) it pre-processes
Streaky pork, water hair mushroom, chilli with clear water are cleaned respectively, and are chopped into streaky pork fourth, water hair mushroom fourth, chilli
Section, it is spare；
(2) frying
Salad oil is poured into pot, it is 146 DEG C to be heated to oil temperature；Aniseed is put into oil cauldron, frying is pulled out after 2.5 minutes；After
It is continuous that oil cauldron is heated, when oil temperature rises to 220 DEG C, by spare streaky pork fourth stir-frying 13 minutes；Stop the heating to oil cauldron,
When oil temperature is down to 100 DEG C, spare chilli section, raw green onion, fresh ginger-chip, fresh garlic pieces are put into, continues stir-frying 2.5 minutes；
(3) it cooks
Gauge water is poured into oil cauldron, and puts into cooking wine, rice vinegar, heating tanning to water temperature reaches 100 DEG C；It is put into kettle standby
Mushroom fourth is sent out with water, is stirred evenly, and is boiled 1.5 minutes；In kettle put into white sugar, salt, monosodium glutamate, rock sugar dark soy sauce, chicken powder,
Soy sauce continues heating tanning and reaches 100 DEG C to water temperature, obtains formula water；
(4) thickening soup
It takes out part formulation water to pour into modified starch, dissolves modified starch；The modified starch dissolved is put into kettle,
Continue heating tanning to water temperature and reach 100 DEG C；Be quickly cooled down, examine at a temperature of 16 DEG C, packing, obtain for egg
The sauce bag of bean curd；
(5) it post-processes
Sauce bag is examined again, is put in storage, stores.
Wherein, rock sugar dark soy sauce is prepared using following methods：Rock sugar is put in 45 DEG C of warm water and impregnates dissolving, it is molten to obtain rock sugar
Liquid；Rock sugar solution with concentration, the dark soy sauce concentrate for shining system, allocating is mixed, is stirred evenly；And by cooking, filtering, packing
To rock sugar dark soy sauce.
Flos Chrysanthemi Indici extract is prepared using following methods：Wild chrysanthemum is put in pre-soaking 0.5 hour in 45 DEG C of water, is heated to
Water temperature is 70 DEG C, is impregnated 2 hours, and it is 100 DEG C to continue to be heated to water temperature, cooks 3 hours, through supercooling, filtering, squeezing, obtains
Wild chrysanthemum extracts solution, puts into the ethanol precipitation of 85wt% 0.5 hour, takes supernatant liquor, by concentrating, drying, obtain mother chrysanthemum
Flower extract.
Wolfberry fruit extract is prepared using following methods：Matrimony vine is put in pre-soaking 0.5 hour in 45 DEG C of water, is heated to water temperature
It is 70 DEG C, impregnates 3 hours, it is 100 DEG C to continue to be heated to water temperature, cooks 3 hours, through supercooling, filtering, squeezing, obtains matrimony vine
Solution is extracted, the ethanol precipitation of 85wt% is put into 0.5 hour, takes supernatant liquor, by concentrating, drying, obtain wolfberry fruit extract.
Modified starch is prepared using following methods：It by starch dissolution in 100 DEG C of water, cooks 2 minutes, input wild chrysanthemum carries
Object, wolfberry fruit extract are taken, cooks 3 minutes, through supercooling, filtering, concentration, drying, obtains modified starch.
Embodiment 4：It is prepared with the following method for the sauce bag of egg tofu：
(1) it pre-processes
Streaky pork, water hair mushroom, chilli with clear water are cleaned respectively, and are chopped into streaky pork fourth, water hair mushroom fourth, chilli
Section, it is spare；
(2) frying
Salad oil is poured into pot, it is 148 DEG C to be heated to oil temperature；Aniseed is put into oil cauldron, frying is pulled out after 1.5 minutes；After
It is continuous that oil cauldron is heated, when oil temperature rises to 205 DEG C, by spare streaky pork fourth stir-frying 10 minutes；Stop the heating to oil cauldron,
When oil temperature is down to 110 DEG C, spare chilli section, raw green onion, fresh ginger-chip, fresh garlic pieces are put into, continues stir-frying 2.8 minutes；
(3) it cooks
Gauge water is poured into oil cauldron, and puts into cooking wine, rice vinegar, heating tanning to water temperature reaches 100 DEG C；It is put into kettle standby
Mushroom fourth is sent out with water, is stirred evenly, and is boiled 2.5 minutes；In kettle put into white sugar, salt, monosodium glutamate, rock sugar dark soy sauce, chicken powder,
Soy sauce continues heating tanning and reaches 100 DEG C to water temperature, obtains formula water；
(4) thickening soup
It takes out part formulation water to pour into modified starch, dissolves modified starch；The modified starch dissolved is put into kettle,
Continue heating tanning to water temperature and reach 100 DEG C；Be quickly cooled down, examine at a temperature of 18 DEG C, packing, obtain for egg
The sauce bag of bean curd；
(5) it post-processes
Sauce bag is examined again, is put in storage, stores.
Wherein, rock sugar dark soy sauce is prepared using following methods：Rock sugar is put in 48 DEG C of warm water and impregnates dissolving, it is molten to obtain rock sugar
Liquid；Rock sugar solution with concentration, the dark soy sauce concentrate for shining system, allocating is mixed, is stirred evenly；And by cooking, filtering, packing
To rock sugar dark soy sauce.
Flos Chrysanthemi Indici extract is prepared using following methods：Wild chrysanthemum is put in pre-soaking 0.5 hour in 50 DEG C of water, is heated to
Water temperature is 72 DEG C, is impregnated 1.6 hours, and it is 100 DEG C to continue to be heated to water temperature, is cooked 2.5 hours, through supercooling, filtering, squeezing,
Wild chrysanthemum extraction solution is obtained, the ethanol precipitation of 90wt% is put into 0.5 hour, takes supernatant liquor, by concentrating, drying, obtain
Flos Chrysanthemi Indici extract.
Wolfberry fruit extract is prepared using following methods：Matrimony vine is put in pre-soaking 0.5 hour in 50 DEG C of water, is heated to water temperature
It is 72 DEG C, impregnates 2 hours, it is 100 DEG C to continue to be heated to water temperature, cooks 2.6 hours, through supercooling, filtering, squeezing, obtains Chinese holly
Qi extracts solution, puts into the ethanol precipitation of 90wt% 0.5 hour, takes supernatant liquor, by concentrating, drying, obtains matrimony vine extraction
Object.
Modified starch is prepared using following methods：It by starch dissolution in 100 DEG C of water, cooks 2 minutes, input wild chrysanthemum carries
Object, wolfberry fruit extract are taken, cooks 3 minutes, through supercooling, filtering, concentration, drying, obtains modified starch.
Embodiment 5：It is prepared with the following method for the sauce bag of egg tofu：
(1) it pre-processes
Streaky pork, water hair mushroom, chilli with clear water are cleaned respectively, and are chopped into streaky pork fourth, water hair mushroom fourth, chilli
Section, it is spare；
(2) frying
Salad oil is poured into pot, it is 150 DEG C to be heated to oil temperature；Aniseed is put into oil cauldron, frying is pulled out after 2 minutes；Continue
Oil cauldron is heated, when oil temperature rises to 200 DEG C, by spare streaky pork fourth stir-frying 12 minutes；Stop the heating to oil cauldron, treat
When oil temperature is down to 120 DEG C, spare chilli section, raw green onion, fresh ginger-chip, fresh garlic pieces are put into, continues stir-frying 3 minutes；
(3) it cooks
Gauge water is poured into oil cauldron, and puts into cooking wine, rice vinegar, heating tanning to water temperature reaches 100 DEG C；It is put into kettle standby
Mushroom fourth is sent out with water, is stirred evenly, and is boiled 3 minutes；White sugar, salt, monosodium glutamate, rock sugar dark soy sauce, chicken powder, sauce are put into kettle
Oil continues heating tanning and reaches 100 DEG C to water temperature, obtains formula water；
(4) thickening soup
It takes out part formulation water to pour into modified starch, dissolves modified starch；The modified starch dissolved is put into kettle,
Continue heating tanning to water temperature and reach 100 DEG C；Be quickly cooled down, examine at a temperature of 15.8 DEG C, packing, obtain for chicken
The sauce bag of egg bean curd；
(5) it post-processes
Sauce bag is examined again, is put in storage, stores.
Wherein, rock sugar dark soy sauce is prepared using following methods：Rock sugar is put in 50 DEG C of warm water and impregnates dissolving, it is molten to obtain rock sugar
Liquid；Rock sugar solution with concentration, the dark soy sauce concentrate for shining system, allocating is mixed, is stirred evenly；And by cooking, filtering, packing
To rock sugar dark soy sauce.
Flos Chrysanthemi Indici extract is prepared using following methods：Wild chrysanthemum is put in pre-soaking 0.5 hour in 40 DEG C of water, is heated to
Water temperature is 80 DEG C, is impregnated 1.7 hours, and it is 100 DEG C to continue to be heated to water temperature, cooks 2 hours, through supercooling, filtering, squeezing, obtains
Solution is extracted to wild chrysanthemum, the ethanol precipitation of 80wt% is put into 0.5 hour, takes supernatant liquor, by concentrating, drying, obtain open country
Chrysanthemum extract.
Wolfberry fruit extract is prepared using following methods：Matrimony vine is put in pre-soaking 0.5 hour in 40 DEG C of water, is heated to water temperature
It is 80 DEG C, impregnates 2.4 hours, it is 100 DEG C to continue to be heated to water temperature, cooks 2.2 hours, through supercooling, filtering, squeezing, obtains
Matrimony vine extracts solution, puts into the ethanol precipitation of 80wt% 0.5 hour, takes supernatant liquor, by concentrating, drying, obtains matrimony vine and carry
Take object.
Modified starch is prepared using following methods：It by starch dissolution in 100 DEG C of water, cooks 2 minutes, input wild chrysanthemum carries
Object, wolfberry fruit extract are taken, cooks 3 minutes, through supercooling, filtering, concentration, drying, obtains modified starch.
Embodiment 6：It is prepared with the following method for the sauce bag of egg tofu：
(1) it pre-processes
Streaky pork, water hair mushroom, chilli with clear water are cleaned respectively, and are chopped into streaky pork fourth, water hair mushroom fourth, chilli
Section, it is spare；
(2) frying
Salad oil is poured into pot, it is 140 DEG C to be heated to oil temperature；Aniseed is put into oil cauldron, frying is pulled out after 3 minutes；Continue
Oil cauldron is heated, when oil temperature rises to 210 DEG C, by spare streaky pork fourth stir-frying 11 minutes；Stop the heating to oil cauldron, treat
When oil temperature is down to 110 DEG C, spare chilli section, raw green onion, fresh ginger-chip, fresh garlic pieces are put into, continues stir-frying 2 minutes；
(3) it cooks
Gauge water is poured into oil cauldron, and puts into cooking wine, rice vinegar, heating tanning to water temperature reaches 100 DEG C；It is put into kettle standby
Mushroom fourth is sent out with water, is stirred evenly, and is boiled 1 minute；White sugar, salt, monosodium glutamate, rock sugar dark soy sauce, chicken powder, sauce are put into kettle
Oil continues heating tanning and reaches 100 DEG C to water temperature, obtains formula water；
(4) thickening soup
It takes out part formulation water to pour into modified starch, dissolves modified starch；The modified starch dissolved is put into kettle,
Continue heating tanning to water temperature and reach 100 DEG C；Be quickly cooled down, examine at a temperature of 17.4 DEG C, packing, obtain for chicken
The sauce bag of egg bean curd；
(5) it post-processes
Sauce bag is examined again, is put in storage, stores.
Wherein, rock sugar dark soy sauce is prepared using following methods：Rock sugar is put in 45 DEG C of warm water and impregnates dissolving, it is molten to obtain rock sugar
Liquid；Rock sugar solution with concentration, the dark soy sauce concentrate for shining system, allocating is mixed, is stirred evenly；And by cooking, filtering, packing
To rock sugar dark soy sauce.
Flos Chrysanthemi Indici extract is prepared using following methods：Wild chrysanthemum is put in pre-soaking 0.5 hour in 50 DEG C of water, is heated to
Water temperature is 72 DEG C, is impregnated 1.6 hours, and it is 100 DEG C to continue to be heated to water temperature, is cooked 2.5 hours, through supercooling, filtering, squeezing,
Wild chrysanthemum extraction solution is obtained, the ethanol precipitation of 90wt% is put into 0.5 hour, takes supernatant liquor, by concentrating, drying, obtain
Flos Chrysanthemi Indici extract.
Wolfberry fruit extract is prepared using following methods：Matrimony vine is put in pre-soaking 0.5 hour in 50 DEG C of water, is heated to water temperature
It is 72 DEG C, impregnates 2 hours, it is 100 DEG C to continue to be heated to water temperature, cooks 2.6 hours, through supercooling, filtering, squeezing, obtains Chinese holly
Qi extracts solution, puts into the ethanol precipitation of 90wt% 0.5 hour, takes supernatant liquor, by concentrating, drying, obtains matrimony vine extraction
Object.
Modified starch is prepared using following methods：It by starch dissolution in 100 DEG C of water, cooks 2 minutes, input wild chrysanthemum carries
Object, wolfberry fruit extract are taken, cooks 3 minutes, through supercooling, filtering, concentration, drying, obtains modified starch.
Embodiment 7：It is prepared with the following method for the sauce bag of egg tofu：
(1) it pre-processes
Streaky pork, water hair mushroom, chilli with clear water are cleaned respectively, and are chopped into streaky pork fourth, water hair mushroom fourth, chilli
Section, it is spare；
(2) frying
Salad oil is poured into pot, it is 142 DEG C to be heated to oil temperature；Aniseed is put into oil cauldron, frying is pulled out after 1 minute；Continue
Oil cauldron is heated, when oil temperature rises to 215 DEG C, by spare streaky pork fourth stir-frying 15 minutes；Stop the heating to oil cauldron, treat
When oil temperature is down to 90 DEG C, spare chilli section, raw green onion, fresh ginger-chip, fresh garlic pieces are put into, continues stir-frying 2.4 minutes；
(3) it cooks
Gauge water is poured into oil cauldron, and puts into cooking wine, rice vinegar, heating tanning to water temperature reaches 100 DEG C；It is put into kettle standby
Mushroom fourth is sent out with water, is stirred evenly, and is boiled 2 minutes；White sugar, salt, monosodium glutamate, rock sugar dark soy sauce, chicken powder, sauce are put into kettle
Oil continues heating tanning and reaches 100 DEG C to water temperature, obtains formula water；
(4) thickening soup
It takes out part formulation water to pour into modified starch, dissolves modified starch；The modified starch dissolved is put into kettle,
Continue heating tanning to water temperature and reach 100 DEG C；Be quickly cooled down, examine at a temperature of 15 DEG C, packing, obtain for egg
The sauce bag of bean curd；
(5) it post-processes
Sauce bag is examined again, is put in storage, stores.
Wherein, rock sugar dark soy sauce is prepared using following methods：Rock sugar is put in 45 DEG C of warm water and impregnates dissolving, it is molten to obtain rock sugar
Liquid；Rock sugar solution with concentration, the dark soy sauce concentrate for shining system, allocating is mixed, is stirred evenly；And by cooking, filtering, packing
To rock sugar dark soy sauce.
Flos Chrysanthemi Indici extract is prepared using following methods：Wild chrysanthemum is put in pre-soaking 0.5 hour in 40 DEG C of water, is heated to
Water temperature is 80 DEG C, is impregnated 1.7 hours, and it is 100 DEG C to continue to be heated to water temperature, cooks 2 hours, through supercooling, filtering, squeezing, obtains
Solution is extracted to wild chrysanthemum, the ethanol precipitation of 80wt% is put into 0.5 hour, takes supernatant liquor, by concentrating, drying, obtain open country
Chrysanthemum extract.
Wolfberry fruit extract is prepared using following methods：Matrimony vine is put in pre-soaking 0.5 hour in 40 DEG C of water, is heated to water temperature
It is 80 DEG C, impregnates 2.4 hours, it is 100 DEG C to continue to be heated to water temperature, cooks 2.2 hours, through supercooling, filtering, squeezing, obtains
Matrimony vine extracts solution, puts into the ethanol precipitation of 80wt% 0.5 hour, takes supernatant liquor, by concentrating, drying, obtains matrimony vine and carry
Take object.
Modified starch is prepared using following methods：It by starch dissolution in 100 DEG C of water, cooks 2 minutes, input wild chrysanthemum carries
Object, wolfberry fruit extract are taken, cooks 3 minutes, through supercooling, filtering, concentration, drying, obtains modified starch.
Embodiment 8：It is prepared with the following method for the sauce bag of egg tofu：
(1) it pre-processes
Streaky pork, water hair mushroom, chilli with clear water are cleaned respectively, and are chopped into streaky pork fourth, water hair mushroom fourth, chilli
Section, it is spare；
(2) frying
Salad oil is poured into pot, it is 148 DEG C to be heated to oil temperature；Aniseed is put into oil cauldron, frying is pulled out after 1.5 minutes；After
It is continuous that oil cauldron is heated, when oil temperature rises to 205 DEG C, by spare streaky pork fourth stir-frying 10 minutes；Stop the heating to oil cauldron,
When oil temperature is down to 110 DEG C, spare chilli section, raw green onion, fresh ginger-chip, fresh garlic pieces are put into, continues stir-frying 2.8 minutes；
(3) it cooks
Gauge water is poured into oil cauldron, and puts into cooking wine, rice vinegar, heating tanning to water temperature reaches 100 DEG C；It is put into kettle standby
Mushroom fourth is sent out with water, is stirred evenly, and is boiled 2.5 minutes；In kettle put into white sugar, salt, monosodium glutamate, rock sugar dark soy sauce, chicken powder,
Soy sauce continues heating tanning and reaches 100 DEG C to water temperature, obtains formula water；
(4) thickening soup
It takes out part formulation water to pour into modified starch, dissolves modified starch；The modified starch dissolved is put into kettle,
Continue heating tanning to water temperature and reach 100 DEG C；Be quickly cooled down, examine at a temperature of 18 DEG C, packing, obtain for egg
The sauce bag of bean curd；
(5) it post-processes
Sauce bag is examined again, is put in storage, stores.
Wherein, rock sugar dark soy sauce is prepared using following methods：Rock sugar is put in 42 DEG C of warm water and impregnates dissolving, it is molten to obtain rock sugar
Liquid；Rock sugar solution with concentration, the dark soy sauce concentrate for shining system, allocating is mixed, is stirred evenly；And by cooking, filtering, packing
To rock sugar dark soy sauce.
Flos Chrysanthemi Indici extract is prepared using following methods：Wild chrysanthemum is put in pre-soaking 0.5 hour in 55 DEG C of water, is heated to
Water temperature is 75 DEG C, is impregnated 1.8 hours, and it is 100 DEG C to continue to be heated to water temperature, cooks 1 hour, through supercooling, filtering, squeezing, obtains
Solution is extracted to wild chrysanthemum, the ethanol precipitation of 75wt% is put into 0.5 hour, takes supernatant liquor, by concentrating, drying, obtain open country
Chrysanthemum extract.
Wolfberry fruit extract is prepared using following methods：Matrimony vine is put in pre-soaking 0.5 hour in 55 DEG C of water, is heated to water temperature
It is 75 DEG C, impregnates 2.8 hours, it is 100 DEG C to continue to be heated to water temperature, cooks 1.5 hours, through supercooling, filtering, squeezing, obtains
Matrimony vine extracts solution, puts into the ethanol precipitation of 75wt% 0.5 hour, takes supernatant liquor, by concentrating, drying, obtains matrimony vine and carry
Take object.
Modified starch is prepared using following methods：It by starch dissolution in 100 DEG C of water, cooks 2 minutes, input wild chrysanthemum carries
Object, wolfberry fruit extract are taken, cooks 3 minutes, through supercooling, filtering, concentration, drying, obtains modified starch.
Embodiment 9：It is prepared with the following method for the sauce bag of egg tofu：
(1) it pre-processes
Streaky pork, water hair mushroom, chilli with clear water are cleaned respectively, and are chopped into streaky pork fourth, water hair mushroom fourth, chilli
Section, it is spare；
(2) frying
Salad oil is poured into pot, it is 150 DEG C to be heated to oil temperature；Aniseed is put into oil cauldron, frying is pulled out after 2 minutes；Continue
Oil cauldron is heated, when oil temperature rises to 200 DEG C, by spare streaky pork fourth stir-frying 12 minutes；Stop the heating to oil cauldron, treat
When oil temperature is down to 120 DEG C, spare chilli section, raw green onion, fresh ginger-chip, fresh garlic pieces are put into, continues stir-frying 3 minutes；
(3) it cooks
Gauge water is poured into oil cauldron, and puts into cooking wine, rice vinegar, heating tanning to water temperature reaches 100 DEG C；It is put into kettle standby
Mushroom fourth is sent out with water, is stirred evenly, and is boiled 3 minutes；White sugar, salt, monosodium glutamate, rock sugar dark soy sauce, chicken powder, sauce are put into kettle
Oil continues heating tanning and reaches 100 DEG C to water temperature, obtains formula water；
(4) thickening soup
It takes out part formulation water to pour into modified starch, dissolves modified starch；The modified starch dissolved is put into kettle,
Continue heating tanning to water temperature and reach 100 DEG C；Be quickly cooled down, examine at a temperature of 15.8 DEG C, packing, obtain for chicken
The sauce bag of egg bean curd；
(5) it post-processes
Sauce bag is examined again, is put in storage, stores.
Wherein, rock sugar dark soy sauce is prepared using following methods：Rock sugar is put in 40 DEG C of warm water and impregnates dissolving, it is molten to obtain rock sugar
Liquid；Rock sugar solution with concentration, the dark soy sauce concentrate for shining system, allocating is mixed, is stirred evenly；And by cooking, filtering, packing
To rock sugar dark soy sauce.
Flos Chrysanthemi Indici extract is prepared using following methods：Wild chrysanthemum is put in pre-soaking 0.5 hour in 55 DEG C of water, is heated to
Water temperature is 75 DEG C, is impregnated 1.8 hours, and it is 100 DEG C to continue to be heated to water temperature, cooks 1 hour, through supercooling, filtering, squeezing, obtains
Solution is extracted to wild chrysanthemum, the ethanol precipitation of 75wt% is put into 0.5 hour, takes supernatant liquor, by concentrating, drying, obtain open country
Chrysanthemum extract.
Wolfberry fruit extract is prepared using following methods：Matrimony vine is put in pre-soaking 0.5 hour in 55 DEG C of water, is heated to water temperature
It is 75 DEG C, impregnates 2.8 hours, it is 100 DEG C to continue to be heated to water temperature, cooks 1.5 hours, through supercooling, filtering, squeezing, obtains
Matrimony vine extracts solution, puts into the ethanol precipitation of 75wt% 0.5 hour, takes supernatant liquor, by concentrating, drying, obtains matrimony vine and carry
Take object.
Modified starch is prepared using following methods：It by starch dissolution in 100 DEG C of water, cooks 2 minutes, input wild chrysanthemum carries
Object, wolfberry fruit extract are taken, cooks 3 minutes, through supercooling, filtering, concentration, drying, obtains modified starch.
Flos Chrysanthemi Indici extract is prepared using following methods：Wild chrysanthemum is put in pre-soaking 0.5 hour in 60 DEG C of water, is heated to
Water temperature is 78 DEG C, is impregnated 1.5 hours, and it is 100 DEG C to continue to be heated to water temperature, is cooked 1.5 hours, through supercooling, filtering, squeezing,
Wild chrysanthemum extraction solution is obtained, the ethanol precipitation of 70wt% is put into 0.5 hour, takes supernatant liquor, by concentrating, drying, obtain
Flos Chrysanthemi Indici extract.
Wolfberry fruit extract is prepared using following methods：Matrimony vine is put in pre-soaking 0.5 hour in 60 DEG C of water, is heated to water temperature
It is 78 DEG C, impregnates 1.5 hours, it is 100 DEG C to continue to be heated to water temperature, cooks 2 hours, through supercooling, filtering, squeezing, obtains Chinese holly
Qi extracts solution, puts into the ethanol precipitation of 70wt% 0.5 hour, takes supernatant liquor, by concentrating, drying, obtains matrimony vine extraction
Object.
Modified starch is prepared using following methods：It by starch dissolution in 100 DEG C of water, cooks 2 minutes, input wild chrysanthemum carries
Object, wolfberry fruit extract are taken, cooks 3 minutes, through supercooling, filtering, concentration, drying, obtains modified starch.
Embodiment 10：It is prepared with the following method for the sauce bag of egg tofu：
(1) it pre-processes
Streaky pork, water hair mushroom, chilli with clear water are cleaned respectively, and are chopped into streaky pork fourth, water hair mushroom fourth, chilli
Section, it is spare；
(2) frying
Salad oil is poured into pot, it is 146 DEG C to be heated to oil temperature；Aniseed is put into oil cauldron, frying is pulled out after 2.5 minutes；After
It is continuous that oil cauldron is heated, when oil temperature rises to 220 DEG C, by spare streaky pork fourth stir-frying 13 minutes；Stop the heating to oil cauldron,
When oil temperature is down to 100 DEG C, spare chilli section, raw green onion, fresh ginger-chip, fresh garlic pieces are put into, continues stir-frying 2.5 minutes；
(3) it cooks
Gauge water is poured into oil cauldron, and puts into cooking wine, rice vinegar, heating tanning to water temperature reaches 100 DEG C；It is put into kettle standby
Mushroom fourth is sent out with water, is stirred evenly, and is boiled 1.5 minutes；In kettle put into white sugar, salt, monosodium glutamate, rock sugar dark soy sauce, chicken powder,
Soy sauce continues heating tanning and reaches 100 DEG C to water temperature, obtains formula water；
(4) thickening soup
It takes out part formulation water to pour into modified starch, dissolves modified starch；The modified starch dissolved is put into kettle,
Continue heating tanning to water temperature and reach 100 DEG C；Be quickly cooled down, examine at a temperature of 16 DEG C, packing, obtain for egg
The sauce bag of bean curd；
(5) it post-processes
Sauce bag is examined again, is put in storage, stores.
Wherein, rock sugar dark soy sauce is prepared using following methods：Rock sugar is put in 48 DEG C of warm water and impregnates dissolving, it is molten to obtain rock sugar
Liquid；Rock sugar solution with concentration, the dark soy sauce concentrate for shining system, allocating is mixed, is stirred evenly；And by cooking, filtering, packing
To rock sugar dark soy sauce.
Flos Chrysanthemi Indici extract is prepared using following methods：Wild chrysanthemum is put in pre-soaking 0.5 hour in 45 DEG C of water, is heated to
Water temperature is 70 DEG C, is impregnated 2 hours, and it is 100 DEG C to continue to be heated to water temperature, cooks 3 hours, through supercooling, filtering, squeezing, obtains
Wild chrysanthemum extracts solution, puts into the ethanol precipitation of 85wt% 0.5 hour, takes supernatant liquor, by concentrating, drying, obtain mother chrysanthemum
Flower extract.
Wolfberry fruit extract is prepared using following methods：Matrimony vine is put in pre-soaking 0.5 hour in 45 DEG C of water, is heated to water temperature
It is 70 DEG C, impregnates 3 hours, it is 100 DEG C to continue to be heated to water temperature, cooks 3 hours, through supercooling, filtering, squeezing, obtains matrimony vine
Solution is extracted, the ethanol precipitation of 85wt% is put into 0.5 hour, takes supernatant liquor, by concentrating, drying, obtain wolfberry fruit extract.
Modified starch is prepared using following methods：It by starch dissolution in 100 DEG C of water, cooks 2 minutes, input wild chrysanthemum carries
Object, wolfberry fruit extract are taken, cooks 3 minutes, through supercooling, filtering, concentration, drying, obtains modified starch.
Embodiment 11：It is prepared with the following method for the sauce bag of egg tofu：
(1) it pre-processes
Streaky pork, water hair mushroom, chilli with clear water are cleaned respectively, and are chopped into streaky pork fourth, water hair mushroom fourth, chilli
Section, it is spare；
(2) frying
Salad oil is poured into pot, it is 146 DEG C to be heated to oil temperature；Aniseed is put into oil cauldron, frying is pulled out after 2.5 minutes；After
It is continuous that oil cauldron is heated, when oil temperature rises to 220 DEG C, by spare streaky pork fourth stir-frying 13 minutes；Stop the heating to oil cauldron,
When oil temperature is down to 100 DEG C, spare chilli section, raw green onion, fresh ginger-chip, fresh garlic pieces are put into, continues stir-frying 2.5 minutes；
(3) it cooks
Gauge water is poured into oil cauldron, and puts into cooking wine, rice vinegar, heating tanning to water temperature reaches 100 DEG C；It is put into kettle standby
Mushroom fourth is sent out with water, is stirred evenly, and is boiled 1.5 minutes；In kettle put into white sugar, salt, monosodium glutamate, rock sugar dark soy sauce, chicken powder,
Soy sauce continues heating tanning and reaches 100 DEG C to water temperature, obtains formula water；
(4) thickening soup
It takes out part formulation water to pour into modified starch, dissolves modified starch；The modified starch dissolved is put into kettle,
Continue heating tanning to water temperature and reach 100 DEG C；Be quickly cooled down, examine at a temperature of 16 DEG C, packing, obtain for egg
The sauce bag of bean curd；
(5) it post-processes
Sauce bag is examined again, is put in storage, stores.
Wherein, rock sugar dark soy sauce is prepared using following methods：Rock sugar is put in 50 DEG C of warm water and impregnates dissolving, it is molten to obtain rock sugar
Liquid；Rock sugar solution with concentration, the dark soy sauce concentrate for shining system, allocating is mixed, is stirred evenly；And by cooking, filtering, packing
To rock sugar dark soy sauce.
Flos Chrysanthemi Indici extract is prepared using following methods：Wild chrysanthemum is put in pre-soaking 0.5 hour in 45 DEG C of water, is heated to
Water temperature is 70 DEG C, is impregnated 2 hours, and it is 100 DEG C to continue to be heated to water temperature, cooks 3 hours, through supercooling, filtering, squeezing, obtains
Wild chrysanthemum extracts solution, puts into the ethanol precipitation of 85wt% 0.5 hour, takes supernatant liquor, by concentrating, drying, obtain mother chrysanthemum
Flower extract.
Wolfberry fruit extract is prepared using following methods：Matrimony vine is put in pre-soaking 0.5 hour in 45 DEG C of water, is heated to water temperature
It is 70 DEG C, impregnates 3 hours, it is 100 DEG C to continue to be heated to water temperature, cooks 3 hours, through supercooling, filtering, squeezing, obtains matrimony vine
Solution is extracted, the ethanol precipitation of 85wt% is put into 0.5 hour, takes supernatant liquor, by concentrating, drying, obtain wolfberry fruit extract.
Modified starch is prepared using following methods：It by starch dissolution in 100 DEG C of water, cooks 2 minutes, input wild chrysanthemum carries
Object, wolfberry fruit extract are taken, cooks 3 minutes, through supercooling, filtering, concentration, drying, obtains modified starch.
Embodiment 12：It is prepared with the following method for the sauce bag of egg tofu：
(1) it pre-processes
Streaky pork, water hair mushroom, chilli with clear water are cleaned respectively, and are chopped into streaky pork fourth, water hair mushroom fourth, chilli
Section, it is spare；
(2) frying
Salad oil is poured into pot, it is 146 DEG C to be heated to oil temperature；Aniseed is put into oil cauldron, frying is pulled out after 2.5 minutes；After
It is continuous that oil cauldron is heated, when oil temperature rises to 220 DEG C, by spare streaky pork fourth stir-frying 13 minutes；Stop the heating to oil cauldron,
When oil temperature is down to 100 DEG C, spare chilli section, raw green onion, fresh ginger-chip, fresh garlic pieces are put into, continues stir-frying 2.5 minutes；
(3) it cooks
Gauge water is poured into oil cauldron, and puts into cooking wine, rice vinegar, heating tanning to water temperature reaches 100 DEG C；It is put into kettle standby
Mushroom fourth is sent out with water, is stirred evenly, and is boiled 1.5 minutes；In kettle put into white sugar, salt, monosodium glutamate, rock sugar dark soy sauce, chicken powder,
Soy sauce continues heating tanning and reaches 100 DEG C to water temperature, obtains formula water；
(4) thickening soup
It takes out part formulation water to pour into modified starch, dissolves modified starch；The modified starch dissolved is put into kettle,
Continue heating tanning to water temperature and reach 100 DEG C；Be quickly cooled down, examine at a temperature of 16 DEG C, packing, obtain for egg
The sauce bag of bean curd；
(5) it post-processes
Sauce bag is examined again, is put in storage, stores.
Wherein, rock sugar dark soy sauce is prepared using following methods：Rock sugar is put in 45 DEG C of warm water and impregnates dissolving, it is molten to obtain rock sugar
Liquid；Rock sugar solution with concentration, the dark soy sauce concentrate for shining system, allocating is mixed, is stirred evenly；And by cooking, filtering, packing
To rock sugar dark soy sauce.
Flos Chrysanthemi Indici extract is prepared using following methods：Wild chrysanthemum is put in pre-soaking 0.5 hour in 45 DEG C of water, is heated to
Water temperature is 70 DEG C, is impregnated 2 hours, and it is 100 DEG C to continue to be heated to water temperature, cooks 3 hours, through supercooling, filtering, squeezing, obtains
Wild chrysanthemum extracts solution, puts into the ethanol precipitation of 85wt% 0.5 hour, takes supernatant liquor, by concentrating, drying, obtain mother chrysanthemum
Flower extract.
Wolfberry fruit extract is prepared using following methods：Matrimony vine is put in pre-soaking 0.5 hour in 45 DEG C of water, is heated to water temperature
It is 70 DEG C, impregnates 3 hours, it is 100 DEG C to continue to be heated to water temperature, cooks 3 hours, through supercooling, filtering, squeezing, obtains matrimony vine
Solution is extracted, the ethanol precipitation of 85wt% is put into 0.5 hour, takes supernatant liquor, by concentrating, drying, obtain wolfberry fruit extract.
Modified starch is prepared using following methods：It by starch dissolution in 100 DEG C of water, cooks 2 minutes, input wild chrysanthemum carries
Object, wolfberry fruit extract are taken, cooks 3 minutes, through supercooling, filtering, concentration, drying, obtains modified starch.
Comparative example 1：Difference lies in rock sugar dark soy sauce replaces with the dark soy sauce for being not added with rock sugar for comparative example 1 and embodiment 3.
Comparative example 2：Comparative example 2 and embodiment 3 difference lies in, rock sugar dark soy sauce replaces with the dark soy sauce for being not added with rock sugar, and
Equivalent rock sugar is added directly into formula water.
Comparative example 3：Difference lies in be not added with Flos Chrysanthemi Indici extract in modified starch for comparative example 3 and embodiment 3.
Comparative example 4：Difference lies in be not added with wolfberry fruit extract in modified starch for comparative example 4 and embodiment 3.
Comparative example 5：Comparative example 5 and embodiment 3 replaced with difference lies in, modified starch be not added with Flos Chrysanthemi Indici extract,
The starch of wolfberry fruit extract.
Comparative example 6：Comparative example 6 and embodiment 3 replaced with difference lies in, modified starch be not added with Flos Chrysanthemi Indici extract,
The starch of wolfberry fruit extract, and equivalent Flos Chrysanthemi Indici extract, wolfberry fruit extract are added directly into formula water.
For the evaluation of the sauce bag of egg tofu
For the embodiment 1~12 and the sauce bag for egg tofu of comparative example 1~6 prepared by the above method, according to
Following evaluation criteria is evaluated, will be evaluation result is shown in table 4.
(1) evaluation method of color and luster
According to following benchmark, overall merit is carried out to the sauce bag for being used for egg tofu by 10 professional discussion groups.A：Color and luster
For uniform red sauce or peony, surface is vivid glossy；B：Color and luster is uniform red sauce or peony, and surface is vivider
It is glossy；C：Color and luster is uniform red sauce, and surface is slightly vivid glossy；D：Color and luster black or it is partially light, surface gloss compared with
Difference.
(2) evaluation method of fragrance
According to following benchmark, overall merit is carried out to the sauce bag for being used for egg tofu by 10 professional discussion groups.A：Fragrance
It is strong, long mellow, and fragrance harmony and natural；B：Aromatic flavour, long mellow, fragrance is compared with harmony and natural；C：Aromatic flavour,
Long mellow, fragrance is general；D：Fragrance is poor, light deficiency, the inadequate harmony and natural of fragrance.
(3) evaluation method of structural state
According to following benchmark, overall merit is carried out to the sauce bag for being used for egg tofu by 10 professional discussion groups.A：Sauce body
It is fine and smooth uniform, insoluble matter is visible by naked eyes, viscosity is moderate；B：Sauce body is fine and smooth uniformly, is visible by naked eyes insoluble matter, viscosity compared with
It is good；C：Sauce body is uniform, is visible by naked eyes tolerant, and viscosity is general；D：The sauce body uniformity is poor, slightly the visible insoluble matter of naked eyes,
Viscosity is poor.
(4) evaluation method of mouthfeel
According to following benchmark, overall merit is carried out to the sauce bag for being used for egg tofu by 10 professional discussion groups.A：Mouthfeel
Smooth fresh and tender exquisiteness, without gritty sense, peppery degree salinity is moderate；B：The fresh and tender exquisiteness of smooth in taste, without gritty sense, peppery degree salinity is slightly worse；
C：Mouthfeel is fresh and tender slightly fine and smooth, slightly gritty sense, and peppery degree salinity is moderate；D, mouthfeel is fresh and tender slightly fine and smooth, slightly gritty sense, peppery degree salinity
It is slightly worse.
(5) evaluation method of excessive internal heat situation
According to following benchmark, contrast experiment is grouped by 1200 consumers, is randomly divided into 12 groups, every group 100, every group
Consumer carries out overall merit after using the sauce bag for egg tofu.A：Throat is dry after edible itches thirsty, there is excessive internal heat sign
Number accounts for less than 5% total number of persons；B：Throat is dry after edible itches thirsty, and the number for having excessive internal heat sign accounts for more than 5% total number of persons
And less than 10%；C：Throat is dry after edible itches thirsty, and the number for having excessive internal heat sign accounts for more than 10% total number of persons and less than 20%；
D：Throat is dry after edible itches thirsty, and the number for having excessive internal heat sign accounts for more than 20% total number of persons.
The spicy plain Tung-Po meat evaluation result of table 4
| Assessment item | Color and luster | Fragrance | Structural state | Mouthfeel | Excessive internal heat situation |
| Embodiment 1 | B | B | A | B | B |
| Embodiment 2 | B | A | A | A | B |
| Embodiment 3 | A | A | A | A | A |
| Embodiment 4 | A | A | B | A | A |
| Embodiment 5 | A | A | C | B | A |
| Embodiment 6 | B | B | A | B | A |
| Embodiment 7 | A | A | B | A | A |
| Embodiment 8 | B | B | A | B | A |
| Embodiment 9 | A | A | C | A | A |
| Embodiment 10 | B | A | A | A | A |
| Embodiment 11 | B | A | A | A | A |
| Embodiment 12 | A | A | A | B | A |
| Comparative example 1 | A | B | A | B | A |
| Comparative example 2 | B | A | D | C | A |
| Comparative example 3 | A | B | A | A | D |
| Comparative example 4 | A | A | A | A | C |
| Comparative example 5 | A | B | A | A | D |
| Comparative example 6 | A | A | D | C | B |
By the evaluation result in table 4 it is found that the present invention is used for the sauce bag of egg tofu, with nutrition equilibrium, suction easy to digest
Receive, smooth fresh and tender, fragrant foot, the advantages of being not easy to get angry, especially embodiment 3.
By comparative example 3 and comparative example 1~2 it is found that the difference of comparative example 1 and embodiment 3 is to replace rock sugar dark soy sauce
The dark soy sauce for being not added with rock sugar is changed to, addition rock sugar dark soy sauce influences the fragrance and mouthfeel of the sauce bag for egg tofu of the present invention.
The difference of comparative example 2 and embodiment 3 is that rock sugar dark soy sauce replaces with the dark soy sauce for being not added with rock sugar, and equivalent rock sugar is added directly into
It is formulated in water, rock sugar is made an addition in dark soy sauce to color and luster, structural state and the mouth for influencing the sauce bag for egg tofu of the present invention
Sense.
By comparative example 3 and comparative example 3~6 it is found that the difference of comparative example 3 and embodiment 3 be in modified starch not
Flos Chrysanthemi Indici extract is added, the difference of comparative example 4 and embodiment 3 is that wolfberry fruit extract is not added in modified starch, 5 He of comparative example
The difference of embodiment 3 is that modified starch replaces with the starch for being not added with Flos Chrysanthemi Indici extract, wolfberry fruit extract, is added in modified starch
Add Flos Chrysanthemi Indici extract and the fragrance of the sauce bag for egg tofu of the wolfberry fruit extract synergy present invention and excessive internal heat situation.
The difference of comparative example 6 and embodiment 3 is that modified starch replaces with the starch for being not added with Flos Chrysanthemi Indici extract, wolfberry fruit extract, and
Equivalent Flos Chrysanthemi Indici extract, wolfberry fruit extract are added directly into formula water, Flos Chrysanthemi Indici extract, wolfberry fruit extract are added
Structural state, mouthfeel and the excessive internal heat situation of the sauce bag for egg tofu of the present invention are influenced in starch.
Claims (10)
1. a kind of sauce bag for egg tofu, it is characterised in that：Count in parts by weight, raw material include 150~210 parts of water,
It is 25~45 parts of streaky pork, 40~65 parts of mushroom of water hair, 8.5~11 parts of salad oil, 0.8~1.2 part of aniseed, 6~8 parts of raw green onion, fresh
6.2~8.8 parts of ginger splices, 4.5~6.5 parts of fresh garlic pieces, 0.4~0.6 part of chilli, 10~15 parts of cooking wine, 15~20 parts of rice vinegar, chicken
2.3~3.8 parts of powder, 12~24 parts of soy sauce, 4~7 parts of salt, 5~6.8 parts of monosodium glutamate, 15~22 parts of white sugar, rock sugar dark soy sauce 3.2~
4.5 parts, 7.5~13.5 parts of modified starch.
2. the sauce bag according to claim 1 for egg tofu, it is characterised in that：Its raw material includes 180 parts of water, five flowers
35 parts of meat, 50 parts of mushroom of water hair, 10 parts of salad oil, 1 part of aniseed, 7 parts of raw green onion, 7.5 parts of fresh ginger-chip, 5.5 parts of fresh garlic pieces, chilli
0.5 part, 12.25 parts of cooking wine, 17.65 parts of rice vinegar, 3 parts of chicken powder, 20 parts of soy sauce, 6 parts of salt, 5.85 parts of monosodium glutamate, white sugar 17.65
Part, 4 parts of rock sugar dark soy sauce, 10 parts of modified starch.
3. the sauce bag according to claim 1 or 2 for egg tofu, it is characterised in that：The rock sugar dark soy sauce includes old
Take out 2~6wt% of 94~98wt% and rock sugar.
4. the sauce bag according to claim 3 for egg tofu, it is characterised in that：The rock sugar dark soy sauce includes dark soy sauce
95.7wt% and rock sugar 4.3wt%.
5. the sauce bag according to claim 3 for egg tofu, it is characterised in that：The rock sugar dark soy sauce uses following sides
It is prepared by method：Rock sugar is put in 40~50 DEG C of warm water and impregnates dissolving, obtains rock sugar solution；By rock sugar solution and concentration, solarization system, tune
The dark soy sauce concentrate mixing matched, stirs evenly；And by cooking, filtering, being packaged to be rock sugar dark soy sauce.
6. the sauce bag according to claim 1 or 2 for egg tofu, it is characterised in that：The modified starch includes forming sediment
0.2~0.8wt% of 98.9~99.7wt% of powder, 0.1~0.3wt% of Flos Chrysanthemi Indici extract and wolfberry fruit extract.
7. the sauce bag according to claim 6 for egg tofu, it is characterised in that：The modified starch includes starch
99.3wt%, Flos Chrysanthemi Indici extract 0.22wt% and wolfberry fruit extract 0.48wt%.
8. the sauce bag according to claim 6 for egg tofu, it is characterised in that：The Flos Chrysanthemi Indici extract, matrimony vine
Extract is prepared using following methods：
Wild chrysanthemum is put in pre-soaking 0.5 hour in 40~60 DEG C of water, it is 70~80 DEG C to be heated to water temperature, and it is small to impregnate 1.5~2
When, it is 100 DEG C to continue to be heated to water temperature, is cooked 1~3 hour, through supercooling, filtering, squeezing, obtains wild chrysanthemum extraction solution,
It puts into the ethanol precipitation of 70~90wt% 0.5 hour, takes supernatant liquor, by concentrating, drying, obtain Flos Chrysanthemi Indici extract；
Matrimony vine is put in pre-soaking 0.5 hour in 40~60 DEG C of water, it is 70~80 DEG C to be heated to water temperature, is impregnated 2~2.5 hours,
It is 100 DEG C to continue to be heated to water temperature, is cooked 1.5~3 hours, through supercooling, filtering, squeezing, obtains matrimony vine extraction solution, input
The ethanol precipitation of 70~90wt% 0.5 hour, takes supernatant liquor, by concentrating, drying, obtains wolfberry fruit extract.
9. the sauce bag according to claim 6 for egg tofu, it is characterised in that：The modified starch uses following sides
It is prepared by method：By starch dissolution in 100 DEG C of water, cooking 2 minutes, input Flos Chrysanthemi Indici extract, wolfberry fruit extract cook 3 minutes,
Through supercooling, filtering, concentration, drying, modified starch is obtained.
10. the preparation method of the sauce bag for egg tofu, it is characterised in that：Include the following steps：
（1）Pretreatment
Streaky pork, water hair mushroom, chilli with clear water are cleaned respectively, and are chopped into streaky pork fourth, water hair mushroom fourth, chilli
Section, it is spare；
（2）Frying
Salad oil is poured into pot, it is 140~150 DEG C to be heated to oil temperature；Aniseed is put into oil cauldron, frying is dragged for after 1~3 minute
Go out；Continue to heat oil cauldron, when oil temperature rises to 200~220 DEG C, by spare streaky pork fourth stir-frying 10~15 minutes；Stop
Only to the heating of oil cauldron, when oil temperature is down to 90~120 DEG C, spare chilli section, raw green onion, fresh ginger-chip, fresh garlic pieces are put into, is continued
Stir-frying 2~3 minutes；
（3）It cooks
Gauge water is poured into oil cauldron, and puts into cooking wine, rice vinegar, heating tanning to water temperature reaches 100 DEG C；It is put into kettle standby
Mushroom fourth is sent out with water, is stirred evenly, and is boiled 1~3 minute；White sugar, salt, monosodium glutamate, rock sugar dark soy sauce, chicken are put into kettle
Powder, soy sauce continue heating tanning and reach 100 DEG C to water temperature, obtain formula water；
（4）Thickening soup
It takes out part formulation water to pour into modified starch, dissolves modified starch；The modified starch dissolved is put into kettle,
Continue heating tanning to water temperature and reach 100 DEG C；Be quickly cooled down, examine at a temperature of 15~18 DEG C, packing, be used for
The sauce bag of egg tofu；
（5）Post processing
Sauce bag is examined again, is put in storage, stores.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201810023878.5A CN108157927A (en) | 2018-01-10 | 2018-01-10 | Sauce bag for egg tofu and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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ID=62517858
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20010019344A (en) * | 1999-08-26 | 2001-03-15 | 김길환 | Seasoning Sauce for Pork Ribs |
| CN104738539A (en) * | 2013-12-25 | 2015-07-01 | 青岛休闲食品有限公司 | A production method of shii-take meat paste |
| CN107319491A (en) * | 2017-06-30 | 2017-11-07 | 合肥卓畅农业科技有限公司 | A kind of green health nutrient plant sauce and preparation method thereof |
-
2018
- 2018-01-10 CN CN201810023878.5A patent/CN108157927A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20010019344A (en) * | 1999-08-26 | 2001-03-15 | 김길환 | Seasoning Sauce for Pork Ribs |
| CN104738539A (en) * | 2013-12-25 | 2015-07-01 | 青岛休闲食品有限公司 | A production method of shii-take meat paste |
| CN107319491A (en) * | 2017-06-30 | 2017-11-07 | 合肥卓畅农业科技有限公司 | A kind of green health nutrient plant sauce and preparation method thereof |
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Application publication date: 20180615 |