Special compound seasoning for stewing tofu and preparation and using method thereof

A compound seasoning and seasoning technology, applied in the field of compound seasoning, can solve the problem of no reference standard, etc., and achieve the effects of full taste, convenient use and broad market prospects

Inactive Publication Date: 2017-02-22
姚兴玉
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, many compound seasonings have appeared on the market, such as: chicken powder seasoning, beef powder seasoning, chicken juice seasoning, etc., but these seasonings generally need to be used with other various seasonings when they are actually used. , and the dosage is determined by the user, generally there is no reference standard

Method used

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  • Special compound seasoning for stewing tofu and preparation and using method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] Prepare the following raw materials in parts by weight: 550 parts of shrimp paste, 250 parts of shrimp oil, 100 parts of soy sauce, 50 parts of vinegar, 40 parts of cooking wine, 30 parts of chicken juice, 10 parts of monosodium glutamate, and 0.8 parts of potassium sorbate. Shrimp paste is ground and mixed with other raw materials, boiled in a pot, cooled and then aseptically packaged.

[0029] Stew the tofu according to the above-mentioned recommended usage, number 1, and wait for the tasting group to taste it.

Embodiment 2

[0031] Prepare the following raw materials in parts by weight: 600 parts of shrimp paste, 220 parts of shrimp oil, 80 parts of soy sauce, 55 parts of vinegar, 45 parts of cooking wine, 35 parts of chicken juice, 12 parts of monosodium glutamate, and 0.9 part of potassium sorbate. Shrimp paste is ground and mixed with other raw materials, boiled in a pot, cooled and then aseptically packaged.

[0032] Stew the tofu according to the above-mentioned recommended usage, number 2, and wait for the tasting group to taste it.

Embodiment 3

[0034] Prepare the following raw materials in parts by weight: 500 parts of shrimp paste, 300 parts of shrimp oil, 120 parts of soy sauce, 45 parts of vinegar, 35 parts of cooking wine, 25 parts of chicken juice, 8 parts of monosodium glutamate, and 0.7 part of potassium sorbate. Shrimp paste is ground and mixed with other raw materials, boiled in a pot, cooled and then aseptically packaged.

[0035] Stew tofu according to the above-mentioned recommended method, number 3, and wait for the tasting group to taste it.

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PUM

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Abstract

The invention discloses a special compound seasoning for stewing tofu and a preparation method of the special compound seasoning and a using method thereof. The special compound seasoning for stewing tofu is mixed and prepared from, by weight, 500-600 parts of shrimp sauce, 200-300 parts of shrimp oil, 80-120 parts of sauce oil, 45-55 parts of vinegar, 35-45 parts of cooking wine, 25-35 parts of chicken bouillon, and 8-12 parts of aginomoto. When the seasoning is in use, each part of the seasoning by weight can be applied to 7-9 parts by weight of tofu. The special compound seasoning for stewing tofu is convenient to use, and has unique flavor.

Description

technical field [0001] The invention relates to the field of compound condiments, in particular to a special compound seasoning for stewed tofu and its preparation and use method. Background technique [0002] According to the regulations in "Classification of Condiments" (National Standard B / T 20903-2007), "composite seasonings" refer to seasonings that are specially processed with two or more condiments. At present, many compound seasonings have appeared on the market, such as: chicken powder seasoning, beef powder seasoning, chicken juice seasoning, etc., but these seasonings generally need to be used with other various seasonings when they are actually used. , and the dosage is determined by the user himself, and generally there is no reference standard. [0003] As people's requirements for gourmet food are getting higher and higher, the modulation of food taste is becoming more and more diversified, specific and special, and the compound condiment for specific dishes ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/00A23C20/02A23L11/45
CPCA23C20/025
Inventor 姚兴玉
Owner 姚兴玉
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