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Uncongealed bean curd marinade and preparation method thereof

A tofu nao and marinade technology, which is applied in the field of tofu nao marinade and its processing, can solve the problems of lack of nutritional value, single ingredients of soup ingredients, unconvincing taste, etc.

Inactive Publication Date: 2012-08-01
苏州圣隆嘉业探矿工具有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] There are various methods of making tofu brain marinade, each with its own advantages, but the taste is always unconvincing; and the ingredients of the soup are single, and the nutritional value is lacking

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A bean curd marinade mainly consists of the following components by weight: 100 parts of water, 5 parts of refined salt, 2 parts of white sugar, 4 parts of soy sauce, 2 parts of salad oil, 1 part of agar, 0.2 parts of multivitamins, and 0.1 parts of chicken essence , 2 parts of green onion, 1 part of ginger, 1 part of garlic, 0.1 part of tangerine peel, 0.3 part of pepper, 0.2 part of nutmeg, 0.2 part of fennel, 0.05 part of bay leaf, 0.2 part of amomum, 0.02 part of bellflower, 0.1 part of gardenia, Codonopsis pilosula 0.04 parts, 0.2 parts of wolfberry, 0.1 parts of ginseng, 0.04 parts of Atractylodes macrocephala, 0.02 parts of angelica, 0.02 parts of astragalus, and 0.03 parts of Chuanxiong.

[0020] The preparation method of bean curd marinade, its concrete steps are as follows:

[0021] (1) Pretreatment: material selection, weighing, cleaning.

[0022] (2) Soup cooking: Mix the ingredients according to the ratio and heat for 1 hour.

[0023] (3) Soup filtering: ...

Embodiment 2

[0025] A bean curd marinade mainly consists of the following components by weight: 150 parts of water, 7 parts of refined salt, 6 parts of white sugar, 6 parts of soy sauce, 5 parts of salad oil, 4 parts of agar, 0.4 parts of multivitamins, and 0.3 parts of chicken essence , 4 parts of scallions, 3 parts of ginger, 2 parts of garlic, 0.3 parts of tangerine peel, 0.6 parts of peppercorns, 0.4 parts of nutmeg, 0.4 parts of fennel, 0.1 parts of fragrant leaves, 0.4 parts of amomum, 0.04 parts of platycodon grandiflorum, 0.3 parts of gardenia, Codonopsis pilosula 0.06 parts, 0.4 parts of medlar, 0.2 parts of ginseng, 0.08 parts of Atractylodes macrocephala, 0.04 parts of angelica, 0.04 parts of astragalus, and 0.05 parts of Chuanxiong.

[0026] The preparation method of bean curd marinade, its concrete steps are as follows:

[0027] (1) Pretreatment: material selection, weighing, cleaning.

[0028] (2) Soup cooking: Mix the ingredients according to the ratio and heat for 1.5 hour...

Embodiment 3

[0031] A bean curd marinade, mainly composed of the following components by weight: 120 parts of water, 6 parts of refined salt, 4 parts of white sugar, 5 parts of soy sauce, 4 parts of salad oil, 3 parts of agar, 0.3 parts of multivitamins, and 0.2 parts of chicken essence , 3 parts of green onions, 2 parts of ginger, 1.5 parts of garlic, 0.2 parts of tangerine peel, 0.4 parts of pepper, 0.3 parts of nutmeg, 0.3 parts of fennel, 0.08 parts of fragrant leaves, 0.3 parts of amomum, 0.03 parts of platycodon grandiflorum, 0.2 parts of gardenia, Codonopsis pilosula 0.056 parts, 0.3 parts of medlar, 0.15 parts of ginseng, 0.06 parts of Atractylodes macrocephala, 0.03 parts of angelica, 0.03 parts of astragalus, and 0.04 parts of Chuanxiong.

[0032] The preparation method of bean curd marinade, its concrete steps are as follows:

[0033] (1) Pretreatment: material selection, weighing, cleaning;

[0034] (2) Soup cooking: mix the ingredients according to the ratio and heat for 1.3 ...

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Abstract

The invention relates to an uncongealed bean curd marinade and a preparation method thereof. The uncongealed bean curd marinade is mainly prepared from the following components in parts by weight: 100-150 parts of water, 5-7 parts of refined salt, 2-6 parts of white granulated sugar, 4-6 parts of soy sauce, 2-5 parts of salad oil, 1-4 parts of agar, 0.2-0.4 part of compound vitamin, 0.1-0.3 partof chicken powder, 2-4 parts of green Chinese onion, 1-3 parts of ginger, 1-2 parts of garlic and other Chinese medicine ingredients. Various seasonings and Chinese medicine materials are meticulously boiled to form the uncongealed bean curd marinade. The proportions of the added various seasonings are reasonable, so that the prepared uncongealed bean curd marinade has unique taste. Various Chinese medicine nourishing ingredients are added, so that the uncongealed bean curd marinade has efficacies of tonifying the spleen, nourishing the stomach, nourishing qi and blood and the like, and therefore the nutritional ingredients of the uncongealed bean curd marinade are richer.

Description

technical field [0001] The invention relates to a bean curd marinade and a processing method thereof. Background technique [0002] Tofu nao is mild in nature and sweet in taste, and has the functions of tonifying deficiency, moistening intestines, clearing lung fire, and resolving phlegm. Tofu brain contains oxidants, minerals and vitamins, and also contains a kind of phytoestrogen "daidzein" that milk does not have. Tofu brain is rich in protein and is a complete protein. It not only contains eight kinds of amino acids necessary for the human body, but also has a ratio close to the needs of the human body, and has high nutritional value; it can reduce blood lipids, protect vascular cells, and prevent cardiovascular diseases. Tofu nao is a kind of extremely tender tofu, and the absorption rate of it by the human body can reach 92% to 98%. So tofu brain is also a kind of food that people like very much. [0003] There are various methods of making tofu brain marinade,...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C20/02A23L11/45
Inventor 徐坤元
Owner 苏州圣隆嘉业探矿工具有限公司
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