CN113424939A - Uncongealed beancurd ingredient and preparation method thereof - Google Patents
Uncongealed beancurd ingredient and preparation method thereof Download PDFInfo
- Publication number
- CN113424939A CN113424939A CN202010207534.7A CN202010207534A CN113424939A CN 113424939 A CN113424939 A CN 113424939A CN 202010207534 A CN202010207534 A CN 202010207534A CN 113424939 A CN113424939 A CN 113424939A
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- parts
- preparing
- ingredient
- pepper
- soybeans
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- 235000013527 bean curd Nutrition 0.000 title claims abstract description 37
- 239000004615 ingredient Substances 0.000 title claims abstract description 30
- 238000002360 preparation method Methods 0.000 title description 9
- 240000006108 Allium ampeloprasum Species 0.000 claims abstract description 23
- 235000005254 Allium ampeloprasum Nutrition 0.000 claims abstract description 23
- 244000068988 Glycine max Species 0.000 claims abstract description 23
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 23
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 18
- 150000003839 salts Chemical class 0.000 claims abstract description 15
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 14
- 239000006002 Pepper Substances 0.000 claims abstract description 14
- 241000722363 Piper Species 0.000 claims abstract description 14
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 14
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 14
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 14
- 239000008159 sesame oil Substances 0.000 claims abstract description 13
- 235000011803 sesame oil Nutrition 0.000 claims abstract description 13
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims abstract description 11
- 239000011780 sodium chloride Substances 0.000 claims abstract description 11
- 239000002994 raw material Substances 0.000 claims abstract description 8
- 238000002156 mixing Methods 0.000 claims description 15
- 235000002568 Capsicum frutescens Nutrition 0.000 claims description 10
- 240000008574 Capsicum frutescens Species 0.000 claims description 10
- 239000012267 brine Substances 0.000 claims description 9
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 claims description 9
- 238000009835 boiling Methods 0.000 claims description 5
- 238000004140 cleaning Methods 0.000 claims description 5
- 239000008157 edible vegetable oil Substances 0.000 claims description 5
- 238000010438 heat treatment Methods 0.000 claims description 5
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 5
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 5
- 239000004223 monosodium glutamate Substances 0.000 claims description 5
- 238000005554 pickling Methods 0.000 claims description 5
- 210000000582 semen Anatomy 0.000 claims description 5
- 238000005507 spraying Methods 0.000 claims description 5
- 238000000034 method Methods 0.000 claims 1
- 235000019640 taste Nutrition 0.000 abstract description 10
- 235000011194 food seasoning agent Nutrition 0.000 abstract description 9
- 235000015090 marinades Nutrition 0.000 abstract description 4
- 235000015110 jellies Nutrition 0.000 description 3
- 239000008274 jelly Substances 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 1
- 235000019604 hot taste sensations Nutrition 0.000 description 1
- 239000013067 intermediate product Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000011962 puddings Nutrition 0.000 description 1
- 235000021148 salty food Nutrition 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 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
-
- 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
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- 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
- A23L27/20—Synthetic spices, flavouring agents or condiments
-
- 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
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seasonings (AREA)
Abstract
The invention provides the following technical scheme: the uncongealed tofu ingredient comprises the following raw materials in parts by weight: 5-11 parts of soybeans; 2-5 parts of saline water; 3-8 parts of leek flower; 1-2 parts of pepper; 0.5-1 part of sesame oil. The invention has the advantages that the ingredient has light taste, less salt and less pepper amount are added, the taste is lighter when the seasoning is eaten compared with other marinades or strong pepper taste ingredients, the seasoning is suitable for people of all ages, and the seasoning has higher popularization and application values.
Description
Technical Field
The invention relates to the technical field of uncongealed tofu ingredients, and particularly relates to a uncongealed tofu ingredient and a preparation method thereof.
Background
The uncongealed beancurd, a famous traditional Chinese snack, is often mixed with beancurd jelly and tofu pudding, and according to different tastes of different places, salty food is favored in the north, sweet taste is favored in the south, and sour and hot taste is favored in regions such as Sichuan and the like. The uncongealed beancurd and the uncongealed beancurd are intermediate products of beancurd, and the ingredients of the uncongealed beancurd are not greatly different. The uncongealed beancurd is firstly taken out, is relatively tender and soft, is difficult to clamp by using chopsticks and needs to be contained by using a soup ladle, and beancurd jelly is obtained when the uncongealed beancurd is solidified a little more, has a more smooth mouthfeel than the uncongealed beancurd and can be clamped by using chopsticks for eating; the beancurd jelly is placed in a mould to be compacted and then is solidified into the beancurd.
At present, the uncongealed beancurd in the market is mainly prepared by adding marinade and marinating materials in the south, and the uncongealed beancurd is lack of light mouthfeel in eating mouthfeel.
Disclosure of Invention
The invention aims to provide a uncongealed tofu ingredient and a preparation method thereof, which aim to solve the problems in the background technology.
In order to achieve the purpose, the invention provides the following technical scheme:
the uncongealed tofu ingredient comprises the following raw materials in parts by weight:
5-11 parts of soybeans;
2-5 parts of brine;
3-8 parts of leek flower;
1-2 parts of pepper;
0.5-1 part of sesame oil.
The invention adopts the following further technical scheme: the feed comprises the following raw materials in parts by weight:
8 parts of soybeans;
4 parts of brine;
6 parts of leek flower;
1.5 parts of pepper;
0.7 part of sesame oil.
A preparation method of uncongealed tofu ingredients comprises the following steps:
(1) preparing soybeans: putting the soybeans into a pot, boiling for 30 minutes, and fishing out for later use;
(2) preparing saline water: salt and water according to 13-15: blending at a ratio of 50-100 for later use;
(3) preparing leek flower: cleaning fresh leek flowers, pickling, and grinding into paste for later use;
(4) preparing the hot pepper: grinding Capsici fructus, adding salt, monosodium glutamate, semen Sesami Indici, and edible oil, heating and sprinkling;
(5) mixing: and mixing the soybean, the saline water, the leek flower and the hot pepper for later use according to a proportion, and finally spraying sesame oil to obtain the uncongealed beancurd ingredient.
The invention adopts the following further technical scheme: in the preparation of brine, the ratio of salt to water is 14: 75.
the invention has the advantages that the ingredient has light taste, less salt and less pepper amount are added, the taste is lighter when the seasoning is eaten compared with other marinades or strong pepper taste ingredients, the seasoning is suitable for people of all ages, and the seasoning has higher popularization and application values.
Detailed Description
The technical solutions in the embodiments of the present invention are clearly and completely described below with reference to specific embodiments, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1:
the uncongealed tofu ingredient comprises the following raw materials in parts by weight:
5 parts of soybeans;
1 part of brine;
3 parts of leek flower;
3 parts of pepper;
0.5 part of sesame oil.
A preparation method of uncongealed tofu ingredients comprises the following steps:
(1) preparing soybeans: putting the soybeans into a pot, boiling for 30 minutes, and fishing out for later use;
(2) preparing saline water: salt and water as 13: blending at a ratio of 50 for later use;
(3) preparing leek flower: cleaning fresh leek flowers, pickling, and grinding into paste for later use;
(4) preparing the hot pepper: grinding Capsici fructus, adding salt, monosodium glutamate, semen Sesami Indici, and edible oil, heating and sprinkling;
(5) mixing: and mixing the soybean, the saline water, the leek flower and the hot pepper for later use according to a proportion, and finally spraying sesame oil to obtain the uncongealed beancurd ingredient.
Example 2:
the uncongealed tofu ingredient comprises the following raw materials in parts by weight:
11 parts of soybeans;
2 parts of brine;
8 parts of leek flower;
6 parts of pepper;
1 part of sesame oil.
A preparation method of uncongealed tofu ingredients comprises the following steps:
(1) preparing soybeans: putting the soybeans into a pot, boiling for 30 minutes, and fishing out for later use;
(2) preparing saline water: salt and water as follows 15: blending at a ratio of 100 for later use;
(3) preparing leek flower: cleaning fresh leek flowers, pickling, and grinding into paste for later use;
(4) preparing the hot pepper: grinding Capsici fructus, adding salt, monosodium glutamate, semen Sesami Indici, and edible oil, heating and sprinkling;
(5) mixing: and mixing the soybean, the saline water, the leek flower and the hot pepper for later use according to a proportion, and finally spraying sesame oil to obtain the uncongealed beancurd ingredient.
Example 3:
the uncongealed tofu ingredient comprises the following raw materials in parts by weight:
8 parts of soybeans;
1.5 parts of brine;
6 parts of leek flower;
5 parts of pepper;
0.7 part of sesame oil.
A preparation method of uncongealed tofu ingredients comprises the following steps:
(1) preparing soybeans: putting the soybeans into a pot, boiling for 30 minutes, and fishing out for later use;
(2) preparing saline water: salt and water as per 14: 75, blending for later use;
(3) preparing leek flower: cleaning fresh leek flowers, pickling, and grinding into paste for later use;
(4) preparing the hot pepper: grinding Capsici fructus, adding salt, monosodium glutamate, semen Sesami Indici, and edible oil, heating and sprinkling;
(5) mixing: and mixing the soybean, the saline water, the leek flower and the hot pepper for later use according to a proportion, and finally spraying sesame oil to obtain the uncongealed beancurd ingredient.
The invention has the advantages that the ingredient has light taste, less salt and less pepper amount are added, the taste is lighter when the seasoning is eaten compared with other marinades or strong pepper taste ingredients, the seasoning is suitable for people of all ages, and the seasoning has higher popularization and application values.
It will be evident to those skilled in the art that the invention is not limited to the details of the foregoing illustrative embodiments, and that the present invention may be embodied in other specific forms without departing from the spirit or essential attributes thereof. The present embodiments are therefore to be considered in all respects as illustrative and not restrictive, the scope of the invention being indicated by the appended claims rather than by the foregoing description, and all changes which come within the meaning and range of equivalency of the claims are therefore intended to be embraced therein.
Furthermore, it should be understood that although the present description refers to embodiments, not every embodiment may contain only a single embodiment, and such description is for clarity only, and those skilled in the art should integrate the description, and the embodiments may be combined as appropriate to form other embodiments understood by those skilled in the art.
Claims (4)
1. The uncongealed tofu ingredient is characterized by comprising the following raw materials in parts by weight:
5-11 parts of soybeans;
2-5 parts of brine;
3-8 parts of leek flower;
1-2 parts of pepper;
0.5-1 part of sesame oil.
2. The uncongealed tofu ingredient according to claim 1, comprising the following raw materials by weight:
8 parts of soybeans;
4 parts of brine;
6 parts of leek flower;
1.5 parts of pepper;
0.7 part of sesame oil.
3. A method for preparing the uncongealed tofu ingredient according to claim 1, comprising the steps of:
preparing soybeans: putting the soybeans into a pot, boiling for 30 minutes, and fishing out for later use;
preparing saline water: salt and water according to 13-15: blending at a ratio of 50-100 for later use;
preparing leek flower: cleaning fresh leek flowers, pickling, and grinding into paste for later use;
preparing the hot pepper: grinding Capsici fructus, adding salt, monosodium glutamate, semen Sesami Indici, and edible oil, heating and sprinkling;
mixing: and mixing the soybean, the saline water, the leek flower and the hot pepper for later use according to a proportion, and finally spraying sesame oil to obtain the uncongealed beancurd ingredient.
4. The ingredients of claim 3, wherein the ratio of salt to water in preparing the brine is 14: 75.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010207534.7A CN113424939A (en) | 2020-03-23 | 2020-03-23 | Uncongealed beancurd ingredient and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010207534.7A CN113424939A (en) | 2020-03-23 | 2020-03-23 | Uncongealed beancurd ingredient and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN113424939A true CN113424939A (en) | 2021-09-24 |
Family
ID=77752493
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202010207534.7A Pending CN113424939A (en) | 2020-03-23 | 2020-03-23 | Uncongealed beancurd ingredient and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN113424939A (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101406279A (en) * | 2007-10-08 | 2009-04-15 | 天津开发区贰加壹米兰环保科技有限公司 | Method for producing convenient tofu jelly seasoning formulated pepper oil |
| CN107136220A (en) * | 2016-03-01 | 2017-09-08 | 柴美珍 | A kind of saline taste jellied bean curd thick gravy and preparation method thereof |
| CN109275727A (en) * | 2018-12-05 | 2019-01-29 | 安徽鲜森绿色食品有限公司 | Chicken extract jellied bean curd formula and preparation method thereof and application |
| CN109864287A (en) * | 2017-12-02 | 2019-06-11 | 朱玉佩 | A kind of production method of the salty mouth jellied bean curd thick gravy of deliciousness |
-
2020
- 2020-03-23 CN CN202010207534.7A patent/CN113424939A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101406279A (en) * | 2007-10-08 | 2009-04-15 | 天津开发区贰加壹米兰环保科技有限公司 | Method for producing convenient tofu jelly seasoning formulated pepper oil |
| CN107136220A (en) * | 2016-03-01 | 2017-09-08 | 柴美珍 | A kind of saline taste jellied bean curd thick gravy and preparation method thereof |
| CN109864287A (en) * | 2017-12-02 | 2019-06-11 | 朱玉佩 | A kind of production method of the salty mouth jellied bean curd thick gravy of deliciousness |
| CN109275727A (en) * | 2018-12-05 | 2019-01-29 | 安徽鲜森绿色食品有限公司 | Chicken extract jellied bean curd formula and preparation method thereof and application |
Non-Patent Citations (1)
| Title |
|---|
| 黄仲华: "《中国调味食品实用手册》", 28 February 1991, 中国标准出版社 * |
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| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20210924 |
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| RJ01 | Rejection of invention patent application after publication |