Soybean-cake-flavor braising juice with special flavor and preparation method thereof

A bean cake and flavor technology, which is applied in the direction of food ingredients as a taste improver, food science, etc., can solve the problems of not strong taste of finished products, increase the complexity of the process, and difficult promotion of bean cake, so as to enrich the original flavor and scientific and reasonable formula collocation , the effect of increasing nutritional value

Inactive Publication Date: 2017-08-04
LINGNAN NORMAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, the east coast bean cake has the usual product problems of soy products, such as a more obvious beany smell, and the taste is relatively simple. In modern times, single-taste food has been difficult to meet people's psychological needs for freshness and novelty. Regional mass promotion
At present, in the process of stewing bean cakes, people usually add a lot of seasonings for seasoning, but the taste of the finished product is not strong, and the nutritional value is also low
If the public uses broth to make it, the complexity of the process will be increased, and the cost will be higher

Method used

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  • Soybean-cake-flavor braising juice with special flavor and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] The raw materials of a flavored bean cake fragrant stew sauce are: 500g sour cabbage, 500g sour mustard greens, 1500g old hen, 500g pig feet, 1000g pork bones, 100g lean ham, 200g scallops, 100g rock sugar, 50g white peppercorns, 100g longan meat, 150g spicy soy sauce, 150g Thai sweet chili sauce, 10g dark soy sauce, 20L water, 1000g salad oil;

[0037] Sauerkraut seasoning: 1000g sour mustard, 200g wild pepper, 150g cowpea, 150g ginger, 30ml broth.

[0038] The processing steps of a flavor bean cake fragrant stewing juice are as follows:

[0039] S1. Handling of raw materials:

[0040] a. 100g of lean ham was soaked in water for 5 minutes, then fried in 1000g of salad oil at 150°C for 5 minutes, removed and blanched in water for 5 minutes, drained and set aside;

[0041] b. Put 1500g of old hen, 500g of pig's feet, and 1000g of pork bones into cold water and set aside;

[0042] c. Cut 500g of sour cabbage, 1500g of sour mustard, 200g of wild pepper, 150g of cowpea, ...

Embodiment 2

[0053] The raw materials of a flavored bean cake fragrant stew sauce are: 300g sour cabbage, 300g sour mustard greens, 800g old hen, 300g pig feet, 500g pork bones, 50g lean ham, 100g scallops, 50g rock sugar, 30g white peppercorns, 50g longan meat, 80g spicy soy sauce, 80g Thai sweet chili sauce, 6g dark soy sauce, 12L water, 500g salad oil;

[0054] Sauerkraut seasoning: 500g sour mustard, 100g wild pepper, 80g cowpea, 80g ginger, 20ml broth.

[0055] The processing steps of a flavor bean cake fragrant stewing juice are as follows:

[0056] S1. Handling of raw materials:

[0057] a. 50g lean ham in water for 5 minutes, then deep-fried in 500g salad oil at 120°C for 7 minutes, removed and blanched for 5 minutes, drained and set aside;

[0058] b. Put 800g of old hen, 300g of pig's feet, and 500g of pork bones into cold water and set aside;

[0059] c. Cut 300g of sour cabbage, 800g of sour mustard, 100g of wild pepper, 80g of cowpea, and 80g of ginger into 4cm sections, and ...

Embodiment 3

[0069] The raw materials of a flavored bean cake fragrant stew sauce are: 1000g sour cabbage, 1000g sour mustard greens, 3000g old hen, 1000g pig feet, 2000g pork bones, 200g lean ham, 400g scallops, 200g rock sugar, 100g white peppercorns, 200g longan meat, Spicy soy sauce 300g, Thai sweet chili sauce 300g, dark soy sauce 20g, water 40L, salad oil 2000g;

[0070] Sauerkraut seasoning: 2000g sour mustard, 400g wild pepper, 300g cowpea, 300g ginger, 60ml broth.

[0071] The processing steps of a flavor bean cake fragrant stewing juice are as follows:

[0072] S1. Handling of raw materials:

[0073] a. 200g lean ham in water for 5 minutes, then fry in 2000g salad oil at 160°C for 3 minutes, remove and blanch for 5 minutes, drain and set aside;

[0074] b. Put 3000g of old hen, 1000g of pig's feet, and 2000g of pork bones into cold water and set aside;

[0075] c. Cut 1000g of sour cabbage, 3000g of sour mustard, 400g of wild pepper, 300g of cowpea, and 300g of ginger into 4cm...

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Abstract

The invention provides a soybean-cake-flavor braising juice with special flavor and a preparation method thereof. The soybean-cake-flavor braising juice with the special flavor is prepared from the following raw materials: pickled Chinese cabbage, pickled mustard, old hens, pig feet, pig bones, lean sausage, dried scallops, crystal sugar, white pepper corns, longan pulp, pungent sauce, Thai sweet and chilli sauce, dark soy sauce, water, salad oil and a pickled Chinese cabbage condiment, wherein the pickled Chinese cabbage condiment is composed of the following components: pickled mustard, rod chilli, cowpeas, tender ginger and soup stock. The soybean-cake-flavor braising juice with the special flavor has the advantages that materials are rigorously selected, a formula is scientifically and reasonably collocated, requirements in aspects of nutrition, taste, color and luster can be met at the same time, the braising juice provided by the invention has special flavor of pickled Chinese cabbage in an old jar and is delicious and long in aftertaste, and requirements of different regions on taste can be met.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to flavored bean cake fragrant stewed juice and a preparation method thereof. Background technique [0002] Bean cake is a unique and delicious Han traditional bean food in Maoming, Guangdong, and the most famous one is Dong'an Town bean cake. Its taste is first-class, the bean flavor is strong, and it is as soft and smooth as curdled fat, and it is not easy to boil. There are various cooking methods. The surface of the dried fried bean cake is golden, fragrant and soft; [0003] However, the east coast bean cake has the usual product problems of soy products, such as a more obvious beany smell, and the taste is relatively simple. In modern times, single-taste food has been difficult to meet people's psychological needs for freshness and novelty. Regional mass promotion. At present, in the bean cake stewing process, people usually add a large amount of seasoni...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/00A23L19/20A23L13/20A23L13/50
CPCA23V2002/00A23V2200/16
Inventor 王晓敏黄珍金李莹莹杨龙飞吴诗敏李锐
Owner LINGNAN NORMAL UNIV
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