Preparation method of fried bean curd and beef with cayenne pepper

A production method and Mala Tang technology, applied in food preparation, application, food science and other directions, can solve problems such as consumer inconvenience

Inactive Publication Date: 2012-04-04
山西百世特食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Malatang is a popular local snack. At present, it is only sold in some restaurants, whi

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] Take 15 kg of pig fat intestines, clean them, cook them well, cut them into 5-7cm long and 3-5mm wide strips, take 10 kg each of mushrooms, kelp, and tofu skin, and 1 kg of peppers, wash them, and cut them into 5-7cm long, 3-5mm wide shreds, take 10 kg of soybean sprouts, wash, drain, and marinate with 55 kg of brine, which consists of 0.55 kg of salt, 2.2 kg of white sugar, 1.7 kg of chili powder, 1.1 kg of pepper powder, 0.3 kg of star anise, 1 kg of cinnamon, 1.65 kg of cumin, 0.05 kg of clove, 0.3 kg of cardamom and 46.2 kg of water. After marinating for 30 minutes, take it out of the brine and irradiate it with ultraviolet light for 5 minutes. Take 3 kg of edible oil, 1 kg of onion, 1 kg of ginger, 3 kg of white pepper, 1 kg of chili powder, 2 kg of pepper powder, 1 kg of bean paste, 0.5 kg of mature vinegar, 1 kg of light soy sauce, 1.95 kg of salt, and white sugar 1 kg and 4.8 kg of water, cook the special seasoning sauce, cool the sauce to below 24°C within 30 m...

Embodiment 2

[0019] Weigh 14 kg of pig fat intestines, clean and cook, cut into 5-7cm long and 3-5mm wide strips, take 9 kg each of mushrooms, tofu skin and kelp, and 1 kg of pepper, clean them, and cut them into 5-7cm long , 3-5mm wide strips, take 11 kg of soybean sprouts, clean them, drain them, and marinate them with 53 kg of brine. The brine consists of 0.53 kg of salt, 2.1 kg of white sugar, 1.6 kg of chili powder, and 1.1 kg of pepper powder. , 0.3 kg of star anise, 0.9 kg of cinnamon, 1.5 kg of cumin, 0.05 kg of cloves, 0.3 kg of cardamom and 45 kg of water. After marinating for 30 minutes, take it out of the brine and irradiate it with ultraviolet light for 5 minutes. Take 3.5 kg of edible oil, 1.3 kg of shredded green onion, 1 kg of minced ginger, 2.5 kg of white pepper powder, 0.9 kg of chili powder, 1.4 kg of pepper powder, 1 kg of bean paste, 1 kg of mature vinegar, 1 kg of light soy sauce, 2.5 kg of table salt, White granulated sugar 0.9 kg, water 5 kg, cooking special season...

Embodiment 3

[0021] Weigh 16 kg of pig fat intestines, clean them, cook them, cut them into strips of 5-7cm in length and 3-5mm in width, take 11 kg of mushrooms and kelp, 9 kg of tofu skin, and 1 kg of pepper, clean them, and cut them into lengths of 5 -7cm, 3-5mm wide, take 9 kg of soybean sprouts, wash them, drain them, and marinate them with 57 kg of brine. The brine consists of 0.57 kg of salt, 2.3 kg of white sugar, 1.7 kg of chili powder, and pepper powder 1.15 kg, 0.35 kg star anise, 1.1 kg cinnamon, 1.7 kg cumin, 0.06 kg clove, 0.35 kg cardamom and 48 kg water. After marinating for 30 minutes, take it out of the brine and irradiate it with ultraviolet light for 5 minutes. Take 3.3 kg of edible oil, 1 kg of shredded green onion, 1 kg of minced ginger, 2.8 kg of white pepper powder, 0.8 kg of chili powder, 1.8 kg of pepper powder, 1 kg of bean paste, 0.8 kg of mature vinegar, 1 kg of light soy sauce, 2.5 kg of table salt, White granulated sugar 0.7 kg, water 6 kg, cooking special se...

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PUM

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Abstract

The invention relates to the technical field of snack food production, and specially, relates to a preparation method of fried bean curd and beef with cayenne pepper. The fried bean curd and beef with cayenne pepper is a ready-to-use food, has a fresh and delicious taste, is rich in nutrients and is convenient for taking. The technical scheme of the preparation method of the fried bean curd and beef with cayenne pepper comprises 1, cleaning up pig intestines, cooking the cleaned pig intestines and cutting the cooked pig intestines into strips, 2, cleaning up mushroom, sea-tangle, soya milk films and hot pepper and cutting the cleaned mushroom, the sea-tangle, the soya milk films and the hot pepper into strips, 3, cleaning up soybean sprouts, 4, marinating the materials of the strips obtained by the step 1 and the step 2 and the cleaned soybean sprouts by a marinating solution for 30 minutes, wherein the weight of the materials is equal to the weight of the marinating solution, 5, taking out the materials as main materials form the marinating solution and carrying out disinfection, 6, cooking specially-produced seasoning juice, pouring the specially-produced seasoning juice into the main materials and stirring uniformly, 7, carrying out conditioning for 30 minutes at a room temperature, 8, carrying out disinfection packaging, 9, individually preparing vermicelli bags and dried material bags, and 10, putting the vermicelli bags, dried material bags and forks into plastic bowls or paper bowls, and carrying out packaging.

Description

technical field [0001] The invention relates to the technical field of fast food production, in particular to a preparation method of instant, fresh-keeping, delicious, nutritious and convenient to eat spicy soup. Background technique [0002] Malatang is a popular local flavor snack. At present, it is only sold in some restaurants, which brings inconvenience to some consumers who have a fast pace of life, have no time to cook and go out. Contents of the invention [0003] The object of the present invention is to provide a kind of preparation method of spicy soup, and this method has the advantages of instant, fresh, delicious, nutritious and convenient to eat. [0004] The technical solution of the present invention is to first clean pig fat intestines, cook them, and cut them into strips, wash mushrooms, kelp, tofu skin, and peppers, cut them into strips, wash soybean sprouts, and use the same weight of the above materials Equal amount of marinade is marinated for 30 m...

Claims

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Application Information

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IPC IPC(8): A23L1/48A23L35/00
Inventor 崔保国陈联平陈晶亮
Owner 山西百世特食品有限公司
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