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Formula of marinating seasoning for marinating dried bean curds

A technology of dried tofu and marinade, which is applied in application, dairy products, food preparation, etc. It can solve the problems of single flavor of dried tofu and cannot further attract consumers, so as to prevent and eliminate skin pigmentation and reduce blood viscosity , the effect of reducing fat

Inactive Publication Date: 2015-06-10
CHENGDU JINHUI TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, there are various formulas for marinating dried bean curd. The existing marinated material formula is basically based on five flavors, which leads to the single flavor of the marinated dried bean curd, which cannot further attract eaters, and therefore cannot meet the needs of the market.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] A marinade formula for stewing dried tofu, the mass ratio of each component in the marinade formula is: 2 parts by weight of refined salt, 2 parts by weight of diced ginger, 5 parts by weight of lemon powder, 2 parts by weight of Tomato juice, 2 parts by weight of soy sauce, 1 part by weight of chives and 1 part by weight of monosodium glutamate, and the rest is water.

[0017] After making stewed soup according to the proportion, pour the dried white tofu into the stewed pot and boil it with the stewed soup for 10-20 minutes, stop heating; stew for another 20-30 minutes, take out of the pot, and cool it to the room naturally to form the finished product of tofu .

[0018] The dried tofu made in this embodiment has a light taste.

Embodiment 2

[0020] A marinade formula for stewing dried tofu, the mass ratio of each component in the marinade formula is: 4 parts by weight of refined salt, 4 parts by weight of diced ginger, 7 parts by weight of lemon powder, 3 parts by weight of Tomato juice, 4 parts by weight of soy sauce, 2 parts by weight of chives and 2 parts by weight of monosodium glutamate, and the rest is water.

[0021] After making stewed soup according to the proportion, pour the dried tofu into the stewed pot and boil it with the stewed soup for 10-20 minutes, stop heating; stew for another 20-30 minutes, take it out of the pot, cool it to the room naturally, and form the finished product of tofu .

[0022] The dried bean curd made in this embodiment has a moderate taste and is particularly popular with consumers.

Embodiment 3

[0024] A marinade formula for stewing dried tofu, the mass ratio of each component in the marinade formula is: 5 parts by weight of refined salt, 5 parts by weight of diced ginger, 10 parts by weight of lemon powder, 6 parts by weight of Tomato juice, 5 parts by weight of soy sauce, 3 parts by weight of chives and 3 parts by weight of monosodium glutamate, and the rest is water.

[0025] The dried tofu made in this example has a strong lemon taste and a slight tomato flavor.

[0026] When the present invention is in use, it can also be used for stewed dried bean curd strips, tofu cubes and other products of other dried bean curd series, all of which can add new tastes and attract more eaters.

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PUM

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Abstract

The invention discloses a formula of a marinating seasoning for marinating dried bean curds. The formula of the marinating seasoning comprises the following components in parts by weight: 2-5 parts of refined salt, 2-5 parts of diced ginger, 5-10 parts of lemon powder, 2-6 parts of tomato juice, 2-5 parts of soy sauce, 1-3 parts of chives, 1-3 parts of gourmet powder and the balance of water. The formula of the marinating seasoning, disclosed by the invention, is used for marinating dried bean curds to obtain dried bean curds with a mango flavor, and the content of nutrient components in the dried bean curds is increased, so that the development of skeletons is promoted, and the dried bean curds obtained by using the marinating seasoning are extremely beneficial to the growth of the skeletons of children and old people.

Description

technical field [0001] The invention relates to a stewed material formula, in particular to a stewed material formula for stewing dried bean curd. Background technique [0002] As we all know, dried tofu is a reprocessed product of tofu. It is salty, fragrant and refreshing, hard and tough, and it will not go bad after a long time. Dried tofu is rich in nutrients, containing a lot of protein, fat, carbohydrates, and also contains calcium, phosphorus, iron and other minerals needed by the human body. Salt, fennel, Chinese prickly ash, aniseed, dried ginger and other seasonings are added to dried tofu during the production process. [0003] At present, there are various recipes for marinating dried bean curd. The existing marinated material formulas are mainly based on five flavors, which leads to the single flavor of the marinated dried bean curd, which cannot further attract eaters, and therefore cannot meet the needs of the market. Contents of the invention [0004] Th...

Claims

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Application Information

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IPC IPC(8): A23L1/226A23L1/221A23C20/02A23L27/20A23L11/45A23L27/10
Inventor 张一帆
Owner CHENGDU JINHUI TECH
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