Sauce bag for egg bean curds and preparation method thereof

The technology of egg tofu and sauce bag is applied in the field of egg tofu sauce bag and its preparation, which can solve the problems of affecting the delicious and fragrant taste of egg tofu, affecting the taste of consumers, and being unable to be organically integrated, so as to enhance human immunity and be difficult to use. Fire, easy to digest and absorb

Inactive Publication Date: 2018-06-15
ZHUOZHOU ZHONGHUI AGRI TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This kind of sauce package has few ingredients, and the vegetable package, flour package, and oil package are independent of each other. Even if they are brewed together, they cannot be organically integrated, and the vegetable package cannot reach its fresh state after brewing.
Moreover, in the sauce package market, there is no professional sauce package for egg tofu. Generally, when the sauce package is used for egg tofu, it not only affects the delicious fragrance of egg tofu, but also affects the taste of consumers.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0042] Embodiment 1: the sauce bag that is used for egg tofu adopts following method to prepare and obtain:

[0043] (1) Pretreatment

[0044] Wash the pork belly, Shuifa shiitake mushrooms, and dried chili respectively with clean water, and chop into diced pork belly, shiitake shiitake mushrooms, and dried chili, and set aside;

[0045] (2) Fried

[0046] Pour salad oil into the pot and heat it until the oil temperature is 140°C; put aniseed ingredients in the oil pot, fry for 3 minutes, then remove; continue to heat the oil pot, and when the oil temperature rises to 210°C, set aside Stir-fry the diced pork belly for 11 minutes; stop heating the oil pan, and when the oil temperature drops to 110°C, add spare dried chili segments, raw green onions, fresh ginger slices, and fresh garlic slices, and continue to stir-fry for 2 minutes;

[0047] (3) Cooking

[0048] Pour a certain amount of water into the oil pot, add cooking wine and rice vinegar, heat and cook until the water...

Embodiment 2

[0057] Embodiment 2: the sauce bag that is used for egg tofu adopts following method to prepare and obtain:

[0058] (1) Pretreatment

[0059] Wash the pork belly, Shuifa shiitake mushrooms, and dried chili respectively with clean water, and chop into diced pork belly, shiitake shiitake mushrooms, and dried chili, and set aside;

[0060] (2) Fried

[0061] Pour salad oil into the pot and heat it until the oil temperature is 142°C; put aniseed ingredients in the oil pot, fry for 1 minute, then remove; continue to heat the oil pot, and when the oil temperature rises to 215°C, set aside Stir-fry the diced pork belly for 15 minutes; stop heating the oil pan, and when the oil temperature drops to 90°C, put in spare dried chili segments, raw green onions, fresh ginger slices, and fresh garlic slices, and continue to stir-fry for 2.4 minutes;

[0062] (3) Cooking

[0063] Pour a certain amount of water into the oil pot, add cooking wine and rice vinegar, heat and cook until the wa...

Embodiment 3

[0072] Embodiment 3: the sauce bag that is used for egg tofu adopts following method to prepare and obtain:

[0073] (1) Pretreatment

[0074] Wash the pork belly, Shuifa shiitake mushrooms, and dried chili respectively with clean water, and chop into diced pork belly, shiitake shiitake mushrooms, and dried chili, and set aside;

[0075] (2) Fried

[0076] Pour salad oil into the pot and heat it until the oil temperature is 146°C; put aniseed ingredients in the oil pot, fry for 2.5 minutes, then remove; continue to heat the oil pot, and when the oil temperature rises to 220°C, set aside Stir-fry the diced pork belly for 13 minutes; stop heating the oil pan, and when the oil temperature drops to 100°C, add spare dried chili segments, raw shallots, fresh ginger slices, and fresh garlic slices, and continue to stir-fry for 2.5 minutes;

[0077] (3) Cooking

[0078] Pour a certain amount of water into the oil pot, add cooking wine and rice vinegar, heat and boil until the water...

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PUM

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Abstract

The invention relates to a sauce bag for egg bean curds and a preparation method thereof and belongs to the technical field of flavoring and processing of foods. The technical key point is as follows:the sauce bag comprises the following raw materials in parts by weight: water, streaky pork, water-soaked shiitake mushrooms, salad oil, aniseed, raw scallions, sliced fresh ginger, sliced fresh garlic, dried chilis, cooking wine, rice vinegar, chicken essence, soy sauce, table salt, monosodium glutamate, white sugar, crystal sugar, dark soy sauce and modified starch. The preparation method of the sauce bag for the egg bean curds comprises the steps of pretreatment, stir-frying, boiling, dressing with starchy sauce and after-treatment to obtain the sauce bag for egg bean curds. The sauce bagfor the egg bean curds provided by the invention has the advantages of balanced nutrients, digestibility, absorbability, refreshing, smooth, delicious and tender mouthfeel, subtle fragrance and satisfactory flavor, and is not liable to cause excessive internal heat, and meanwhile, a preparation process is simple.

Description

technical field [0001] The invention relates to the technical field of food seasoning processing, more specifically, it relates to a sauce bag for egg tofu and a preparation method thereof. Background technique [0002] Egg tofu is made by using eggs and soybeans as the main raw materials, using gluconolactone as the coagulant, pouring the slurry directly into the packaging box, and forming it by heating. It not only has the smoothness and tenderness of tofu, but also the delicious fragrance of eggs. It is a hygienic, delicious and nutritious convenience food, and is loved by consumers. [0003] As a condiment of convenience food, sauce package is mostly sold at the same time as convenience food. Yet existing sauce pack is generally made up of multiple seasoning packs, such as vegetable pack, powder pack, oil pack. This kind of sauce package has few ingredients, and the vegetable package, flour package and oil package are independent of each other, even if they are brewed ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60A23L33/105A23L29/30
CPCA23L27/60A23L29/30A23L33/105A23V2002/00A23V2200/16A23V2200/14A23V2200/04A23V2250/21A23V2250/5118A23V2200/30Y02A40/90
Inventor 杨康
Owner ZHUOZHOU ZHONGHUI AGRI TECH CO LTD
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