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Seasoning for Mapo bean curd

A mapo tofu and seasoning technology, applied in application, food preparation, food science and other directions, can solve the problems of bad taste and short shelf life of seasonings, and achieve the effects of simple cooking process, long shelf life and convenient eating.

Inactive Publication Date: 2015-04-08
天津市利民调料有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But above-mentioned flavoring mouthfeel is bad, and shelf-life is short

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] Example 1 1 part of 100g

[0031] Weigh 20 parts of oil;

[0032] 20 parts of water;

[0033] 10 servings of bean paste;

[0034] 3 parts green garlic;

[0035] 3 parts ginger;

[0036] 3 parts soy sauce;

[0037] 2 parts chili powder;

[0038] 2 parts white sugar;

[0039] 1 part pepper powder;

[0040] 1 part salt;

[0041] MSG 0.3 part;

[0042] I+G 0.01 part.

[0043] After weighing the above raw materials, prepare according to the following steps:

[0044] (1) Mince the garlic and ginger, smash them into mud, and set aside;

[0045] (2) Pepper and chili are weighed and pulverized into 60-80 mesh on the pulverizer for use;

[0046] (3) monosodium glutamate, I+G add 10% water to dissolve after weighing, stand-by;

[0047] (4) After weighing sugar, salt and soy sauce, add remaining 90% water, stir until dissolved, and set aside;

[0048] (5) Heat oil to 100°C, add bean paste and stir-fry for 2 minutes; add pepper powder and chili powder, s...

Embodiment 2

[0051] Example 2 1 part of 100g

[0052] Weigh 32.2 parts of oil;

[0053] 26.8 parts of water;

[0054] Doubanjiang 16.08;

[0055] Green garlic 5.36;

[0056] 5.36 parts of ginger;

[0057] 5.36 parts of soy sauce;

[0058] 2.68 parts of chili powder;

[0059] 2.68 parts of white sugar;

[0060] 1.88 parts of pepper powder;

[0061] 1.07 parts of salt;

[0062] MSG 0.536 parts;

[0063] I+G 0.016 parts.

[0064] After weighing the above raw materials, prepare according to the following steps:

[0065] (1) Mince the garlic and ginger, smash them into mud, and set aside;

[0066] (2) Pepper and chili are weighed and pulverized into 60-80 mesh on the pulverizer for use;

[0067] (3) monosodium glutamate, I+G add 10% water to dissolve after weighing, stand-by;

[0068] (4) After weighing sugar, salt and soy sauce, add remaining 90% water, stir until dissolved, and set aside;

[0069] (5) Heat oil to 100°C, add bean paste and stir-fry for 2 minutes; a...

Embodiment

[0072] Example 1 part of 100g

[0073] Weigh 40 parts of oil;

[0074] 40 parts of water;

[0075] 20 servings of bean paste;

[0076] 6 parts green garlic;

[0077] 6 parts ginger;

[0078] 6 parts soy sauce;

[0079] 3 parts chili powder;

[0080] 4 parts white sugar;

[0081] 3 parts pepper powder;

[0082] 2 parts salt;

[0083] MSG 0.6 part;

[0084] I+G 0.02 parts.

[0085] After weighing the above raw materials, prepare according to the following steps:

[0086] (1) Mince the garlic and ginger, smash them into mud, and set aside;

[0087] (2) Pepper and chili are weighed and pulverized into 60-80 mesh on the pulverizer for use;

[0088] (3) monosodium glutamate, I+G add 10% water to dissolve after weighing, stand-by;

[0089] (4) After weighing sugar, salt and soy sauce, add remaining 90% water, stir until dissolved, and set aside;

[0090] (5) Heat oil to 100°C, add bean paste and stir-fry for 2 minutes; add pepper powder and chili powder, st...

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Abstract

The invention discloses a seasoning for Mapo bean curd. The seasoning consists of the following raw materials in parts by weight: 20-40 parts of oil, 20-40 parts of water, 10-20 parts of thick broad-bean sauce, 3-6 parts of garlic sprouts, 3-6 parts of ginger, 3-6 parts of soy sauce, 2-3 parts of chili powder, 2-4 parts of white sugar, 1-3 parts of pepper powder, 1-2 parts of salt, 0.3-0.6 part of monosodium glutamate and 0.01-0.02 part of I+G. Furthermore, the invention also discloses a preparation method of the seasoning for Mapo bean curd. The seasoning for Mapo bean curd disclosed by the invention has the advantages that the seasoning is convenient to eat, low in cost, rich in nutrition and long in shelf life.

Description

technical field [0001] The invention belongs to the technical field of food, and relates to a preparation method of fried seasoning, in particular to a mapo tofu seasoning. Background technique [0002] Mapo tofu is a very representative dish in Sichuan cuisine. It was originally a snack, but because of its high praise, it has already been included in the Sichuan cuisine banquet. The seasoning used in Mapo tofu dishes is a compound seasoning, which is made by combining basic seasonings in a certain proportion with a variety of other auxiliary materials through certain processing techniques. It integrates "numbing, spicy, hot, whole, crisp and tender" in one, and has the characteristics of unique taste, convenient use, storage and portability. [0003] In the fast-paced modern life, people are more and more looking forward to the simplification of kitchen work, so as to liberate them from heavy housework. Therefore, if the seasoning (sauce) can be made into a variety of pro...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/226A23L27/20
Inventor 牛丽丽
Owner 天津市利民调料有限公司
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