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Pot-stewed soup for producing dried bean curd and preparation method thereof

A technology for brine soup and dried tea, which is applied to the field of brine soup made from dried tea and its preparation field, can solve the problems such as the bland taste of brine soup, and achieve the effects of rich aroma, extended shelf life and rich nutrition.

Inactive Publication Date: 2018-11-16
湖南双晟科技信息咨询有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In order to solve the above-mentioned technical problem that the existing stewed soup has a light taste, the present invention provides a stewed soup used for making dried tea and a preparation method thereof. shelf life

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] In this example, the stewed soup used for making dried tea is made from the following raw materials in parts by weight: 20 parts of soy sauce, 13 parts of table salt, 3 parts of lard, 20 parts of shiitake mushrooms, 7 parts of Chinese prickly ash, 15 parts of star anise, fennel 8 parts, 10 parts of fragrant leaves, 5 parts of licorice, 15 parts of honeysuckle, 5 parts of mugwort leaves, 20 parts of cinnamon, 8 parts of nutmeg, 10 parts of rock sugar, and 400 parts of water.

[0016] Its preparation method comprises the following steps:

[0017] (1) Take lard, shiitake mushrooms and Chinese prickly ash respectively according to the proportioning by weight, heat the lard to seven maturity, put in the shiitake mushrooms and the Chinese prickly ash, stir-fry for 5 minutes to obtain the Chinese prickly ash oil mixture;

[0018] (2) Take soy sauce, star anise, fennel, bay leaves, cinnamon bark, nutmeg and water respectively according to the proportions by weight, put the wate...

Embodiment 2

[0021] In this example, the stewed soup used for making dried tea is made from the following raw materials in parts by weight: 25 parts of soy sauce, 11 parts of table salt, 4 parts of rapeseed oil, 17 parts of shiitake mushrooms, 8 parts of Chinese prickly ash, 13 parts of star anise, 10 parts of fennel, 8 parts of fragrant leaves, 7 parts of licorice, 12 parts of honeysuckle, 8 parts of mugwort leaves, 17 parts of cinnamon, 9 parts of nutmeg, 8 parts of rock sugar, and 450 parts of water.

[0022] Its preparation method comprises the following steps:

[0023] (1) Take rapeseed oil, shiitake mushrooms and Chinese prickly ash respectively according to the proportioning by weight, heat the rapeseed oil to seven maturity, put in the mushrooms and Chinese prickly ash, stir-fry for 7 minutes, and get the prickly ash oil mixture ;

[0024] (2) Take soy sauce, star anise, fennel, bay leaves, cinnamon bark, nutmeg and water respectively according to the proportions by weight, put th...

Embodiment 3

[0027] In this example, the stewed soup used for making dried tea is made from the following raw materials in parts by weight: 30 parts of soy sauce, 10 parts of table salt, 5 parts of rapeseed oil, 15 parts of shiitake mushrooms, 10 parts of Chinese prickly ash, 10 parts of star anise, 12 parts of fennel, 7 parts of fragrant leaves, 8 parts of licorice, 10 parts of honeysuckle, 10 parts of mugwort leaves, 15 parts of cinnamon, 0 parts of nutmeg, 5 parts of rock sugar, and 500 parts of water.

[0028] Its preparation method comprises the following steps:

[0029] (1) Take rapeseed oil, shiitake mushrooms and Chinese prickly ash respectively according to the proportioning by weight, heat the rapeseed oil to seven maturity, put in the mushrooms and Chinese prickly ash, stir-fry for 8 minutes, and get the Chinese prickly ash oil mixture ;

[0030] (2) Take soy sauce, star anise, fennel, bay leaves, cinnamon bark, nutmeg and water respectively according to the proportions by weig...

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PUM

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Abstract

The invention discloses pot-stewed soup for producing dried bean curd. The pot-stewed soup for producing the dried bean curd is prepared from the following raw materials in parts by weight: 20 to 30 parts of soy sauce, 10 to 13 parts of table salt, 3 to 5 parts of edible oil, 15 to 20 parts of shiitake mushroom, 7 to 10 parts of Chinese prickly ash, 10 to 15 parts of star anise, 8 to 12 parts of fennel, 7 to 10 parts of bay leaf, 5 to 8 parts of liquorice root, 10 to 15 parts of honeysuckle flower, 5 to 10 parts of folium artemisiae argyi, 15 to 20 parts of cortex cinnamomi, 8 to 10 parts of semen myristicae, 5 to 10 parts of rock candy and 400 to 500 parts of water. The invention further discloses a preparation method of the pot-stewed soup for producing the dried bean curd. According tothe pot-stewed soup for producing the dried bean curd and the preparation method thereof, provided by the invention, various raw materials are prepared into the pot-stewed soup through a specific weight part ratio; the pot-stewed soup has a rich aroma and abundant nutrients and the shelf life of the dried bean curd can be prolonged to a certain extent.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a marinated soup for making dried tea and a preparation method thereof. Background technique [0002] The dried tea is refined from more than a dozen natural materials such as high-quality soybeans and licorice. And it has the characteristics of sauce red in color, long chewing flavor, long-lasting aftertaste, toughness, and continuous folding in half. In addition to being rich in plant protein, it also contains 18 kinds of amino acids needed by the human body, and more than a dozen trace elements such as calcium, magnesium, molybdenum, manganese, selenium, strontium, and copper. In the 5th National Society of Trace Elements and Human Health, it was identified by some famous nutrition experts as a nutritional and health food with good color, fragrance and taste, suitable for all ages. It is also the best food for traveling, drinking and drinking tea. [0003] In the pr...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/00A23L27/10A23L27/14A23L33/10
CPCA23L27/00A23L27/10A23L27/14A23L33/10A23V2002/00A23V2200/30A23V2200/15
Inventor 不公告发明人
Owner 湖南双晟科技信息咨询有限公司