CN110074199A - A kind of production method of sauce bean curd stick - Google Patents
A kind of production method of sauce bean curd stick Download PDFInfo
- Publication number
- CN110074199A CN110074199A CN201810072290.9A CN201810072290A CN110074199A CN 110074199 A CN110074199 A CN 110074199A CN 201810072290 A CN201810072290 A CN 201810072290A CN 110074199 A CN110074199 A CN 110074199A
- Authority
- CN
- China
- Prior art keywords
- grams
- bean curd
- curd stick
- ginger
- added
- 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
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C20/00—Cheese substitutes
- A23C20/02—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates
- A23C20/025—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates mainly containing proteins from pulses or oilseeds
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
The present invention relates to the production methods of food-processing method more particularly to sauce bean curd stick.The invention discloses a kind of production methods of sauce bean curd stick, cassia bark, spiceleaf, pepper, green onion, ginger, Chinese prickly ash, sugar, ginger, the condiment such as monosodium glutamate, salt, soy sauce and bean curd stick, peanut oil are made according to certain proportion process, production method is simply easily mastered, and is particularly suitable for selecting when founding chain fast food restaurant.
Description
Technical field
The present invention relates to the production methods of a kind of food-processing method more particularly to sauce bean curd stick.
Background technique
Sauce bean curd stick various types currently on the market, in order to suit public tastesplay to the gallery, spy's this kind of sauce bean curd stick of invention.
Summary of the invention
It is simple and easy the purpose of the present invention is to provide a kind of production method of fast food, can promote on a large scale and
Guarantee that flavouring quality is unified.
The invention discloses a kind of production methods of sauce bean curd stick, it is characterised in that 1 jin of bean curd stick, 5 grams of cassia bark, 3 grams of spiceleaf,
3 grams of pepper, 15 grams of green onion, 10 grams of ginger, 5 grams of Chinese prickly ash, 5 grams of sugar, 5 grams of monosodium glutamate, 5 grams of salt, the condiment such as 10 grams of soy sauce and 30 grams of peanut oil,
Process production:
(1) first bean curd stick is soaked 4 hours with warm water, pulls out and drain away the water, is cut into segment；Cassia bark, spiceleaf, pepper, green onion, ginger,
Chinese prickly ash, sugar, ginger, monosodium glutamate, salt, soy sauce are stand-by；
(2) peanut oil is added in frying pan, is put into the quick-fried perfume (or spice) of cassia bark, spiceleaf, pepper, green onion, ginger, Chinese prickly ash, bean curd stick is then added, turns over rapidly
It fries, sugar, salt, soy sauce is added, stir-frying is uniform；
(3) proper amount of clear water is added, high fire is boiled, and small fire simmers 5 minutes, and juice is received in high fire, and monosodium glutamate seasoning is added, takes the dish out of the pot.
A kind of production method of sauce bean curd stick disclosed by the invention is simply easily mastered, if according to above-mentioned condiment proportion and
Production process just can produce the metastable sauce bean curd stick of taste, be particularly suitable for selecting when founding chain fast food restaurant, with this side
Reason of the sauce bean curd stick that method is produced since brown sugar water is added, sweet middle band is peppery, is a Chinese style full of nutrition, mouthfeel is excellent
Fast food.
Specific implementation method
Embodiment is 1 jin of bean curd stick, 5 grams of cassia bark, 3 grams of spiceleaf, 3 grams of pepper, 15 grams of green onion, 10 grams of ginger, 5 grams of Chinese prickly ash, sugared 5 grams, monosodium glutamate 5
Gram, the condiment such as 5 grams of salt, 10 grams of soy sauce and 30 grams of peanut oil, process production:
Production process is as follows:
(1) first bean curd stick is soaked 4 hours with warm water, pulls out and drain away the water, is cut into segment；Cassia bark, spiceleaf, pepper, green onion, ginger,
Chinese prickly ash, sugar, ginger, monosodium glutamate, salt, soy sauce are stand-by；
(2) peanut oil is added in frying pan, is put into the quick-fried perfume (or spice) of cassia bark, spiceleaf, pepper, green onion, ginger, Chinese prickly ash, bean curd stick is then added, turns over rapidly
It fries, sugar, salt, soy sauce is added, stir-frying is uniform；
(3) proper amount of clear water is added, high fire is boiled, and small fire simmers 5 minutes, and juice is received in high fire, and monosodium glutamate seasoning is added, takes the dish out of the pot.
Claims (3)
1. a kind of production method of sauce bean curd stick, it is characterised in that 1 jin of weight part ratio bean curd stick, 5 grams of cassia bark, 3 grams of spiceleaf, pepper 3
Gram, 15 grams of green onion, 10 grams of ginger, 5 grams of Chinese prickly ash, 5 grams of sugar, 5 grams of monosodium glutamate, 5 grams of salt, 30 grams of the condiment such as 10 grams of soy sauce and peanut oil, according to
Following procedures production:
(1) first bean curd stick is soaked 4 hours with warm water, pulls out and drain away the water, is cut into segment；Cassia bark, spiceleaf, pepper, green onion, ginger,
Chinese prickly ash, sugar, ginger, monosodium glutamate, salt, soy sauce are stand-by；
(2) peanut oil is added in frying pan, is put into the quick-fried perfume (or spice) of cassia bark, spiceleaf, pepper, green onion, ginger, Chinese prickly ash, bean curd stick is then added, turns over rapidly
It fries, sugar, salt, soy sauce is added, stir-frying is uniform；
(3) proper amount of clear water is added, high fire is boiled, and small fire simmers 5 minutes, and juice is received in high fire, and monosodium glutamate seasoning is added, takes the dish out of the pot.
2. the production method of bean curd stick as described in claim 1, it is characterised in that the bean curd stick used.
3. the production method of sauce bean curd stick as described in claim 1, it is characterised in that the syrup used is brown sugar water.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810072290.9A CN110074199A (en) | 2018-01-25 | 2018-01-25 | A kind of production method of sauce bean curd stick |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810072290.9A CN110074199A (en) | 2018-01-25 | 2018-01-25 | A kind of production method of sauce bean curd stick |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN110074199A true CN110074199A (en) | 2019-08-02 |
Family
ID=67411948
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810072290.9A Pending CN110074199A (en) | 2018-01-25 | 2018-01-25 | A kind of production method of sauce bean curd stick |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN110074199A (en) |
-
2018
- 2018-01-25 CN CN201810072290.9A patent/CN110074199A/en active Pending
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN110074199A (en) | A kind of production method of sauce bean curd stick | |
| CN110074354A (en) | A kind of production method of sauce yellow croaker | |
| CN109699936A (en) | A kind of production method of spiced pig's tripe | |
| CN108936330A (en) | A kind of production method of chicken simmered in brown sauce pawl | |
| CN110192581A (en) | A kind of production method of fried beancurd | |
| CN109699931A (en) | A kind of production method of sauce sheep liver | |
| CN108925863A (en) | A kind of production method of the stewed duck with bean sauce palm | |
| CN109805285A (en) | A kind of production method of stewed duck with bean sauce intestines | |
| CN109953288A (en) | A kind of production method of sauce chicken wings | |
| CN109805292A (en) | A kind of production method of sauce chicken wings | |
| CN108925867A (en) | A kind of production method of chicken simmered in brown sauce meat | |
| CN108936339A (en) | A kind of production method of sauce rabbit meat | |
| CN110074345A (en) | A kind of production method of sauce Roll | |
| CN110192627A (en) | A kind of production method of Stewed winter melon in soy sauce | |
| CN108925857A (en) | A kind of production method of Stewed pork in soy sauce skin | |
| CN109699930A (en) | A kind of production method of seasoned duck neck | |
| CN109699933A (en) | A kind of production method of sauce pig tongue | |
| CN110074340A (en) | A kind of production method of sauce pig ear | |
| CN110074358A (en) | A kind of production method of sauce hairtail | |
| CN108719824A (en) | A kind of production method of sauce dog meats | |
| CN109699928A (en) | A kind of production method of sauce pork liver | |
| CN109699929A (en) | A kind of production method of sauce pork liver | |
| CN108925866A (en) | A kind of production method of roasted goose | |
| CN109805289A (en) | A kind of production method of sauce foie gras | |
| CN108617990A (en) | A kind of production method of flavor roast chicken |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20190802 |