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Sauce for stewed beancurd with minced pork in pepper sauce

The technology of Mapo tofu and sauce, which is applied in the field of food seasoning, can solve the problems of single ingredients and lack of meatiness, and achieve the effects of pure taste, convenient use and rich meatiness.

Inactive Publication Date: 2015-10-14
TIANJIN HAOJI TECH DEV CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The disadvantage of this method is that the ingredients are single and lack the feeling of meat

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A mapo tofu sauce, the raw materials and their parts by weight are: 25 parts of salad oil, 1 part of ginger, 2 parts of garlic, 25 parts of Pixian bean paste, 2 parts of tempeh, 6 parts of beef stuffing, 3 parts of cooking wine, fermented glutinous rice 3 parts of juice, 0.5 part of soy sauce, 0.3 part of cinnamon powder, 0.2 part of star anise powder, 0.5 part of pepper powder, 1 part of chili powder, 0.1 part of bay leaf powder, 2 parts of table salt, 2 parts of monosodium glutamate, 0.5 part of rock sugar powder.

Embodiment 2

[0021] A mapo tofu sauce, the raw materials and their parts by weight are: 21 parts of salad oil, 0.5 parts of ginger, 1.5 parts of garlic, 20 parts of Pixian bean paste, 2.5 parts of tempeh, 4 parts of ground beef, 1 part of cooking wine, fermented glutinous rice 1 part of juice, 0.7 part of soy sauce, 0.1 part of cinnamon powder, 0.1 part of star anise powder, 0.7 part of pepper powder, 1.3 part of chili powder, 0.05 part of bay leaf powder, 3.5 parts of table salt, 3.5 parts of monosodium glutamate, 0.2 part of rock sugar powder.

Embodiment 3

[0023] A mapo tofu sauce, the raw materials and their parts by weight are: 32 parts of salad oil, 1.8 parts of ginger, 2.8 parts of garlic, 32 parts of Pixian bean paste, 3 parts of tempeh, 8 parts of beef stuffing, 2 parts of cooking wine, fermented glutinous rice 2 parts of juice, 0.9 parts of soy sauce, 0.5 parts of cinnamon powder, 0.3 parts of star anise powder, 0.3 parts of pepper powder, 1.6 parts of chili powder, 0.15 parts of bay leaf powder, 5 parts of salt, 5 parts of monosodium glutamate, and 0.8 parts of rock sugar powder.

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PUM

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Abstract

The invention relates to sauce for stewed beancurd with minced pork in pepper sauce. The sauce is prepared from the following raw materials in parts by weight: 20-35 parts of salad oil, 0.5-2 parts of fresh ginger, 1.5-3 parts of garlic, 20-35 parts of Pi county thick broad-bean sauce, 1.5-3 part of fermented soya beans, 4-10 parts of minced beef, 1-3 parts of cooking liquor, 1-3 parts of fermented glutinous rice juice, 0.3-1 parts of soybean sauce, 1.5-3.3 parts of spices, 1-5 parts of table salt, 1-5 parts of monosodium glutamate and 0.1-1 part of rock candy powder. The sauce provided by the invention is scientific and reasonable in formula and convenient to use, and the product has a unique flavor of numbness, pungency, freshness and fragrance. The product is abundant in nutrients and rich in anthocyanin and dietary fiber, and has a good health-care function.

Description

technical field [0001] The invention belongs to the field of food seasonings, in particular to a mapo tofu sauce. Background technique [0002] Mapo tofu is one of the most local flavor dishes in Chinese tofu dishes. This dish is cooked in the "burning" method and is a world-renowned Sichuan cuisine. After retrieval, Chinese patent CN101756144A has announced a kind of improved spicy tofu seasoning, it is characterized in that a kind of compound seasoning is provided, makes cooking operation easy. The disadvantage of this method is that the ingredients are single and lack the feeling of meat. Contents of the invention [0003] The invention provides a mapo tofu sauce to solve the technical problems in the known technology. [0004] The technical scheme that the present invention adopts for solving the technical problem that exists in the known technology is: [0005] A kind of mapo tofu sauce is characterized in that: it is made up of the raw material of following parts ...

Claims

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Application Information

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IPC IPC(8): A23L1/24A23L1/30A23L27/60
CPCA23V2002/00A23V2200/30
Inventor 臧坤
Owner TIANJIN HAOJI TECH DEV CO LTD
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