Condiment sauce for dipping tofu pudding and production process thereof

A production process and water-dipping technology, which is applied in the food field, can solve the problems of rough selection of bean curd in water, not suitable for a wide range of people, easy to get angry, etc., and achieve the effects of long aftertaste, moderate spiciness and ruddy color.

Inactive Publication Date: 2015-01-21
李亭钢
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] However, the traditional bean curd dipped in water is relatively rough, too spicy and easy to get angry. It is only suitable for people who like spicy and spicy food, and it is not suitable for a wide range of people.

Method used

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Examples

Experimental program
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Embodiment Construction

[0025] Below in conjunction with embodiment the present invention is further described in detail.

[0026] A kind of bean curd dipped in water, which is prepared from the following raw materials in weight percentage: 40.6% soy sauce; 22% dried chili; 16% rapeseed oil; 6% monosodium glutamate; 8% salt; 2% sesame; 3% pepper; 1% pepper ; Anise 0.5%; Sannai 0.5%; Comprehensive spices 0.2%; Disodium nucleotide 0.1%; Potassium sorbate 0.05%; Sodium benzoate 0.05%.

[0027] The manufacturing process of said bean curd dipped in water comprises the following steps:

[0028] A. Glass bottle treatment: wash, dry and cool the glass bottle;

[0029] B. Pepper processing:

[0030] To clean, pour the dried peppers into a cleaning tank filled with water, and wash them repeatedly; the dried peppers should not exceed 40 kg each time;

[0031] To steam, put the cleaned peppers into the steamer, close the door, and put a lid on it; open the steam valve, start timing when steaming (at this time...

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PUM

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Abstract

The present invention discloses a condiment sauce for dipping tofu pudding. The condiment sauce is characterized in that the condiment sauce is prepared from the following raw materials by weight percent: 40.6% of soy sauce, 22% of dry hot chili, 16% of rapeseed oil, 6% of monosodium glutamate, 8% of salt, 2% of sesame, 3% of flatspine pricklyash, 1% of pepper, 0.5% of illicium verum, 0.5% of Rhizoma Kaempferiae, 0.2% of composite spice, 0.1% of disodium 5'-ribonucleotide; 0.05% of potassium sorbate and 0.05% of sodium benzoate. The production process comprises the following steps: glass bottle processing, hot chili processing, rapeseed oil refining; soy sauce refining; spice crushing; blending; filling; capping; coding; labeling; packing into boxes; packaging; and finished product checking. Compared with the prior art, the present invention has advantages of that: the condiment sauce for dipping tofu pudding has finely selected materials, is ruddy in color, has characteristics of fragrance, hot spicy taste, delicious flavor and long aftertaste; has moderate hot spicy taste, and is suitable for the majority of people to eat.

Description

technical field [0001] The invention relates to a bean curd dipped in water and a production process thereof, belonging to the field of food. Background technique [0002] Douhua dipped in water is the partner food of Douhua. It has the spicy and spicy characteristics of Sichuan flavor. It is delicious and fresh, with a long aftertaste. It is an ideal seasoning for cooking all kinds of Sichuan dishes, cold dishes and pasta, and it is also a convenient and good product for home travel. [0003] The main purpose of dipping bean curd in water is of course to dip the bean curd in water. The specific method of eating: first dip the bean curd into a spoon or a rice bowl, then use chopsticks to pick up a little dipped water and spread it on the bean curd, then mix the bean curd with rice and swallow it, and then drink it A sip of cellar water. In this way, you can lose your soul and have a long aftertaste. [0004] However, the traditional bean curd dipped in water is relatively...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/226A23L27/20
CPCA23L27/00
Inventor 李亭钢
Owner 李亭钢
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