Mint fermented bean curd silverfish sauce and preparation method thereof

Abstract

The invention discloses a mint fermented bean curd silverfish sauce and a preparation method of the mint fermented bean curd silverfish sauce. The mint fermented bean curd silverfish sauce is prepared from the following raw materials in parts by weight: 10-15 parts of silverfish, 80-90 parts of pod pepper, 15-20 parts of red fermented bean curd, 5-10 parts of mint leaf, 3-5 parts of milk, 2-3 parts of cream, 4-6 parts of flour, 0.2-0.3 part of white pepper powder, 0.3-0.4 part of cinnamon powder, 20-30 parts of black bean sauce, 1-2 parts of fructose, 0.5-1 part of hot chili oil, 3-5 parts of soybean sauce, 1-3 parts of cooking rice wine, 2-3 parts of vegetarian oyster sauce, 3-4 parts of minced onion, 4-6 parts of mashed garlic, 2-3 parts of minced ginger, 4-5 parts of hawthorn seed powder, 3-5 parts of hydrolyzed plant protein powder, 2-3 parts of white sugar, 1-2 parts of salt, 2-3 parts of negundo chastetree leaf powder, 0.1-0.15 part of disodium nucleotide, 0.1-0.2 part of sodium benzoate, 0.1-0.15 part of acesulfame, a proper amount of plant oil and a proper amount of water. The mint fermented bean curd silverfish sauce is heavy and lasting in flavor, rich in nutrition, delicious in taste and strong in seasoning, is scientific, healthy, tasty and safely edible, and is suitable for various crowds.

Description

technical field [0001] The invention relates to mint fermented bean curd whitebait sauce and a preparation method thereof, belonging to the technical field of food. Background technique [0002] Sauce is a paste condiment processed from beans, wheat flour, fruit, meat or fish and shrimp as main raw materials. It plays an important role in people's dietary life and is a necessity for people's life. With the continuous improvement of living standards, people not only require high quality food, but also high taste. Therefore, various traditional seasoning sauces can no longer meet people's higher requirements for rich nutrition, delicious taste and long-lasting sauce flavor. Contents of the invention [0003] The object of the invention is to provide a mint fermented bean curd whitebait sauce and a preparation method thereof, which enriches the varieties of the sauce. The sauce of the invention has high nutritional value, delicious taste and is convenient to eat. [0004] Th...

AI Technical Summary

Problems solved by technology

With the continuous improvement of living standards, people require not only high-quality food, but also high-taste food. Therefore, various traditional seasoning sauces can no longer meet people's higher requirements for rich nutrition, delicious taste and long-lasting sauce.