A kind of bean product brine and its brine making method

A soy product and brine technology, which is applied in the processing field of soy product brine and soy product brine, and can solve the problem of only available materials.

Active Publication Date: 2011-11-30
SICHUAN NANXI HUIJI FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, traditional brine formulas or some patents related to brine processing involve some spices that are not included in the "GB/T 21725 Classification of Natural Spices" and "List of Item

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0012] Example 1

[0013] Prepare spice water: make 70g cloves, 20g white pepper, 20g old ginger, 90g grass fruit, 70g cinnamon, 100g star anise, 110g pepper, 100g sannai, 100g cumin, 40g licorice, and 70g Amomum villosum to make a spice packet, and then add the spices Add water and boil until it has a medicinal taste to obtain spice water, and the amount of water added is 80kg.

[0014] Prepare brown sugar water: Weigh 300g of brown sugar and 600g of water, first mix the brown sugar with half of the total amount of water, wait until all the brown sugar is dissolved, then heat and fry, stir-fry until there is no sweetness or slightly bitter taste, add the other half of the water and boil until boiling. After filtering with a strainer, let it cool to get brown sugar water for later use.

[0015] Boil the brine: Boil 8000g of water, 50g of soy sauce, 200g of salt, 100g of brown sugar water, 50g of salad oil, 200g of spice water, and 3g of I+G to a boil. Control the brine salinity to 9...

Example Embodiment

[0021] Example 2

[0022] Preparation of spice water: 80g cloves, 30g white pepper, 30g old ginger, 100g grass fruit, 80g cinnamon, 130g star anise, 130g pepper, 120g sannai, 120g cumin, 50g licorice, and 80g amomum to make a spice bag, and then add the spices The spice water is obtained by boiling it with water until it has a medicinal taste. The amount of water added is 140kg.

[0023] Prepare brown sugar water: Weigh 350g of brown sugar and 650g of water, first mix half of the brown sugar with the total amount of water, after all the brown sugar is dissolved, heat and fry, stir-fry until there is no sweetness or slightly bitter taste, add the other half of the water and boil until boiling. After filtering with a strainer, let it cool to get brown sugar water for later use.

[0024] Boil brine: Boil 8200g of clear water, 75g of soy sauce, 300g of salt, 200g of brown sugar water, 100g of salad oil, 350g of spice water, and 7g of I+G until it boils. Control the brine salinity to 9~1...

Example Embodiment

[0026] Example 3

[0027] Prepare spice water: make 90g cloves, 40g white pepper, 40g old ginger, 120g grass fruit, 90g cinnamon, 150g star anise, 140g Chinese pepper, 150g sannai, 150g cumin, 60g licorice, and 90g Amomum villosum to make a spice packet, and then add the spices The spice water is obtained by boiling it with water until it has a medicinal taste, and the amount of water added is 230kg.

[0028] Prepare brown sugar water: Weigh 400g brown sugar and 700g water, first mix brown sugar with half of the total amount of water, wait until all the brown sugar is dissolved, and then heat and fry. When there is no sweetness or slightly bitter taste, add the other half of the water and boil until boiling. After filtering with a strainer, let it cool to get brown sugar water for later use.

[0029] Boil brine: Boil 8500g of clear water, 100g of soy sauce, 400g of table salt, 300g of brown sugar water, 150g of salad oil, 500g of spice water, and 10g of I+G until it boils. Control t...

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PUM

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Abstract

The invention discloses bean product bittern for processing bean products such as dried bean curd, fried bean curd, meat substitute products and the like and a marinating method thereof. The bittern is prepared from the following raw materials in part by weight: 80 to 85 parts of clear water, 0.5 to 1.0 part of soy sauce, 2 to 4 parts of salt, 1 to 3 parts of brown sugar water, 0.5 to 1.5 parts of salad oil, 2 to 5 parts of spice water, and 0.03 to 0.1 part of I and G. According to the bittern, Chinese medicinal materials involved in the traditional halogen materials and not in the ranges of Natural Spice Classification and Food and Medicine Article List are removed, the characteristics of the traditional marinated food are kept, and the using specifications of the spices involved in the halogen materials are met. The bean products marinated quantitatively at fixed temperature for fixed time by using the bittern prepared by the formula have fragrance striking the nose, strong fragrantsmell and excellent mouthfeel. The bittern is decocted by adding water after marinating and then cooled for recycling.

Description

technical field [0001] The invention relates to a bean product stewed material and a processing method for bean product stewed, and belongs to the technical field of stewed and bean product processing. Background technique [0002] Stewed food is a traditional food in China, and the addition of spices to soy products after stewing is also a traditional process in soy product processing. However, traditional brine formulas or some patents related to brine processing involve some spices that are not included in the "GB / T 21725 Classification of Natural Spices" and "List of Items that Are Both Food and Drugs", that is, some materials belong to Chinese herbal medicines and are restricted to be used in In food processing, some materials may only be used in health food. For example, Guanghexiang belongs to Chinese medicinal materials, and Chuanxiong can only be used in health food. Contents of the invention [0003] In view of the above disadvantages, the present invention pro...

Claims

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Application Information

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IPC IPC(8): A23L1/226A23L1/09A23L27/20
Inventor 唐锐钟威唐成勤唐鹏
Owner SICHUAN NANXI HUIJI FOOD
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