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Spicy and hot bean curd seasoning packet

A technology of mapo tofu and seasoning package, which is applied in the field of food processing, can solve the problem that it is difficult to make delicious mapo tofu, and achieve the effects of high food safety, spicy taste and convenient use

Inactive Publication Date: 2015-12-09
郎溪县睿智生产力促进中心有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, in ordinary families, there are often not too many seasonings, so it is difficult to make delicious mapo tofu

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] A seasoning package of mapo tofu is made from the following raw materials in parts by weight:

[0016] 30 parts of chicken oil, 20 parts of marinated ham, 12 parts of bamboo shoots, 10 parts of burdock, 12 parts of bracken, 3 parts of white fungus, 12 parts of pepper, 25 parts of flower mushroom, 15 parts of Xianghe, 10 parts of Eucommia, 10 parts of Radix Ophiopogon japonicus , 8 parts of Polygonatum odoratum, 11 parts of leek, 8 parts of malt, 8 parts of shrimp and onion, 6 parts of red yeast rice, 6 parts of sweet-scented osmanthus, 4 parts of horseradish, 3 parts of black sesame, 12 parts of table salt, 5 parts of pepper, and 35 parts of glutinous rice wine part, 100 parts of peanut oil;

[0017] Its production method is as follows:

[0018] (1) Add Xianghe, Eucommia, Ophiopogon japonicus, Polygonatum Polygonatum, Malt and Horseradish into glutinous rice wine after crushing, soak for 24 hours, then filter, and the obtained filtrate is concentrated to make a wine pa...

Embodiment 2

[0023] A seasoning package of mapo tofu is made from the following raw materials in parts by weight:

[0024] 35 parts of chicken oil, 15 parts of marinated ham, 15 parts of bamboo shoots, 12 parts of burdock, 10 parts of bracken, 4 parts of white fungus, 13 parts of pepper, 22 parts of flower mushroom, 18 parts of Xianghe, 12 parts of Eucommia, 11 parts of Radix Ophiopogon japonicus , 9 parts Polygonatum, 12 parts leek, 10 parts malt, 8 parts shrimp and onion, 7 parts red yeast rice, 6 parts sweet-scented osmanthus, 5 parts horseradish, 4 parts black sesame, 13 parts salt, 6 parts pepper, 35 parts glutinous rice wine 95 parts, peanut oil.

[0025] The preparation method of the mapo tofu seasoning packet in this embodiment is the same as that in embodiment 1.

Embodiment 3

[0027] A seasoning package of mapo tofu is made from the following raw materials in parts by weight:

[0028] 35 parts of chicken oil, 20 parts of marinated ham, 18 parts of bamboo shoots, 10 parts of burdock, 10 parts of bracken, 5 parts of white fungus, 15 parts of pepper, 25 parts of flower mushroom, 15 parts of Xianghe, 15 parts of Eucommia, 12 parts of Radix Ophiopogon japonicus , 7 parts Polygonatum, 12 parts leek, 8 parts malt, 12 parts shrimp and onion, 8 parts red yeast rice, 8 parts sweet-scented osmanthus, 6 parts horseradish, 5 parts black sesame, 15 parts salt, 7 parts pepper, 40 glutinous rice wine 100 parts, peanut oil.

[0029] The preparation method of the mapo tofu seasoning packet in this embodiment is the same as that in embodiment 1.

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Abstract

The present invention discloses a spicy and hot bean curd seasoning packet, which relates to the technical field of food processing. The spicy and hot bean curd seasoning packet is made from the following raw materials in parts by weight: 30-35 parts of chicken oil, 15-20 parts of salt cured hams, 12-18 parts of bamboo shoots, 10-15 parts of arctium lappa, 8-12 parts of pteridium aquilinum var. latiusculum, 3-5 parts of white fungus, 12-15 parts of chilies, 20-25 parts of flower mushrooms, 15-20 parts of zingiber mioga, 10-15 parts of eucommia ulmoides, 10-15 parts of ophiopogon japonicus, 7-10 parts of polygonatum odoratum, 11-14 parts of Chinese chives, 8-12 parts of malts, 8-12 parts of allium schoenoprasum, 6-10 parts of red yeast, 5-8 parts of osmanthus fragrans flowers, 4-6 parts of armoracia rusticana, 3-5 parts of black sesame seeds, 12-15 parts of edible salt, 5-8 parts of Chinese prickly ash, 35-40 parts of glutinous rice wine, and 90-100 parts of peanut oil. The prepared spicy and hot bean curd seasoning packet is rich in nutrition, has no any chemical additives, is high in food safety, and is convenient for use.

Description

Technical field: [0001] The invention relates to the technical field of food processing, in particular to a mapo tofu seasoning package. Background technique: [0002] Mapo tofu is one of the famous traditional dishes of the Han nationality in Sichuan Province, belonging to Sichuan cuisine. The main raw materials are ingredients and tofu, and the main materials are tofu, minced meat, pepper and pepper. Ma comes from Sichuan pepper, and spicy comes from chili. This dish highlights the "spicy" characteristic of Sichuan cuisine. Mapo tofu is very popular and spread all over the world, and there are many different ways of making it. Contemporary mapo tofu pays attention to the characteristics of hemp, spicy, fresh, hot, tender, bundled and crispy. However, there are often not too many seasonings prepared in ordinary families, so it is difficult to make delicious Mapo Tofu. In response to this situation, we have developed a mapo tofu seasoning package, which is not only conve...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/22A23L27/00
CPCY02A40/90
Inventor 舒双平
Owner 郎溪县睿智生产力促进中心有限公司
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