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Mushrooms dry bean curd source and production method

A technology of shiitake bean curd paste and production method, applied in application, food preparation, food science and other directions, can solve the problems of single taste and few varieties, etc., and achieve the effects of improving color and lustre and increasing nutritional value

Inactive Publication Date: 2013-06-19
ZHEJIANG LAOBA FOODSTUFF
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Therefore, a new type of sauce condiment is developed by combining the two nutritious raw materials of shiitake mushroom and dried bean curd.

Method used

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  • Mushrooms dry bean curd source and production method
  • Mushrooms dry bean curd source and production method
  • Mushrooms dry bean curd source and production method

Examples

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Embodiment Construction

[0036] Such as figure 1 As shown, a dried bean curd bean paste with mushrooms is characterized in that the dried bean curd bean paste consists of the main ingredients dried bean curd white embryos, rehydrated shiitake mushrooms and auxiliary ingredients bean paste, vegetable oil, chives, ginger, shallots, pepper powder, Aniseed powder, coriander powder, cinnamon, licorice, edible salt, soy sauce, chili powder, sesame pepper, pepper, cinnamon and monosodium glutamate are produced and processed. The proportions by weight are as follows:

[0037] After rehydration, shiitake mushrooms: 60, vegetable oil: 30, bean paste: 20, chives: 8, shallots: 6, ginger: 3, coriander powder: 0.8, aniseed powder: 1.5, pepper powder: 1.5, licorice: 1, Cinnamon: 1, chili powder: 1, pepper: 0.8, pepper powder: 0.8, cinnamon: 0.6, monosodium: 0.8, soy sauce: 4, edible salt: 2.

[0038] 1) Select high-quality soybeans, and select high-quality soybeans with full grains, no mildew, and no damage;

[0039] 2)....

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Abstract

The invention discloses a mushrooms dry bean curd source and a production method, and the mushrooms dry bean curd source comprises the following components by weight: 60 parts of mushrooms after rehydration, 30 parts of plant oil, 20 parts of thick broad-bean sauce, 8 parts of chive, 6 parts of onion, 3 parts of ginger, 0.8 parts of caraway powder, 1.5 parts of aniseed powder, 1.5 parts of paprika powder, 1 part of liquorice, 1 part of cinnamon, 1 part of chilli powder, 0.8 parts of ground pepper, 0.8 parts of spicy hot powder, 0.6 parts of cinnamon, 0.8 parts of gourmet powder, 4 parts of soy sauce and 2 parts of edible salt. The dry bean curd employs a boiled pulp technology to prepare soya-bean milk, curdled by mixing gypsum and brine to squeeze to obtain the dry bean curd, the mushrooms take dry mushrooms as a raw material, the dry bean curd and the mushrooms after rehydration are cut into small blocks with 1cm*1cm, and fried with high temperature to obtain the fried small dry bean curd blocks and small mushrooms blocks, and an auxiliary material is added to fry to obtain the mushrooms dry bean curd source with thick and delicious taste.

Description

Technical field [0001] The invention relates to a sauce, in particular to a dried mushroom bean paste and a production method thereof. Background technique [0002] China is the founding country of the sauce and has a history of thousands of years. In Han Ban Gu’s "Han Wu Emperor's Internal Biography", it is recorded that the Queen Mother of the West met Emperor Wu of the Han in the world. Among them, Queen Mother of the West told Emperor Wu that there were "Lianzhu Yunjiang", "Yujin Jinjiang", and "Spiritless sauce" on the magical medicine. . So there is a saying that the method of making sauce is passed on by the Queen Mother of the West. From the records in "Zhou Li" to "Book of Rites", the role of sauce has changed a lot, from the main food to a very specific seasoning. In the Ming Dynasty (13th century), the production of bean paste was more developed, while fish and meat systems were gradually eliminated. The technology of making sauce is also widely spread among workin...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/24A23L1/28A23L1/29A23L27/60A23L33/00
Inventor 胡耀辉郭修雄刘俊梅李琢伟刘定勇周兴良王丹王辉王璐
Owner ZHEJIANG LAOBA FOODSTUFF
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