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Preparation method of Tofu-mushroom paste

A technology of shiitake mushroom sauce and tofu, which is applied in the field of food processing, can solve the problems of insufficient taste and incomplete nutrition of tofu shiitake mushroom sauce, and achieve the effects of easy storage, rich nutrition and good taste

Inactive Publication Date: 2018-11-20
丹凤县商山丹水食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to provide a preparation method of tofu and mushroom sauce to achieve the purpose of making tofu and mushroom sauce with balanced nutrition, simple production, and delicious taste, and to solve the problems of insufficient taste and incomplete nutrition in the existing tofu and mushroom sauce

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0012] A kind of preparation method of bean curd mushroom sauce is characterized in that, through following process:

[0013] a. Wash the shiitake mushrooms, tofu, fennel and onions and cut them into fine pieces, including 30-40 parts of shiitake mushrooms, 10-20 parts of tofu, 2-4 parts of fennel, and 2-6 parts of onions, and steam them in a steamer The onion and fennel play the role of adjusting the taste of the tofu and mushroom sauce, and can make the tofu and mushroom sauce emit an attractive fragrance.

[0014] b. Pour rattan pepper oil, salt, sesame oil, and chili oil into sesame paste and stir evenly. The weight ratio is 1-2 parts of rattan pepper oil, 0.5-1 part of salt, 1-2 parts of sesame oil, and 1-4 parts of pepper Oil and 10-15 servings of sesame paste; the taste can be adjusted according to different sales places, and the taste can be numb or spicy.

[0015] c. Pour shiitake mushrooms, tofu, fennel and minced onions into the stirred sesame paste and stir again;...

Embodiment 1

[0018] A kind of preparation method of bean curd mushroom sauce is characterized in that, through following process:

[0019] a. Wash the shiitake mushrooms, tofu, fennel and onion and cut them into fine pieces. Among them, 35g of shiitake mushrooms, 15g of tofu, 2g of fennel, and 4g of onion are steamed in a steamer; the onion and fennel can adjust the taste of the tofu and shiitake mushroom sauce function, and can make the tofu and mushroom sauce exude an attractive fragrance.

[0020] B, pour rattan pepper oil, salt, sesame oil, chili oil into sesame paste and stir evenly, its weight ratio is the rattan pepper oil of 1g, the salt of 0.8g, the sesame oil of 1g, the chili oil of 4g and the sesame paste of 15g; The taste can be adjusted according to different sales places, and the taste can be slightly numb or spicy, so as to bring out the spicy taste.

[0021] c. Pour shiitake mushrooms, tofu, fennel and minced onions into the stirred sesame paste and stir again;

[0022] T...

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PUM

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Abstract

The invention discloses a preparation method of Tofu-mushroom paste, and belongs to the technical field of the food processing. The tofu-mushroom sauce is prepared from the following steps: a, cleaning and chopping mushroom, tofu, fennel and onions, wherein the mushroom is 30-40 parts, the tofu is 10-20 parts, the fennel is 2-4 parts, and the onions are 2-6 parts; and then steaming in a steamer; b, pouring capsicum oil, salt, sesame oil, and chili oil into sesame paste, and uniformly stirring, wherein the capsicum oil is 1-4 parts, the salt is 0.5-1 part, the sesame oil is 1-2 parts, the chilioil is 1-4 parts and the sesame paste is 10-15 parts; and c, pouring the chopped mushroom, the tofu, the fennel and the onions into the stirred sesame paste, uniformly stirring; and pouring the stirred paste into a storage bottle, and vacuumizing to obtain the Tofu-mushroom paste. The problem that the conventional tofu-mushroom past is bad in taste and incomplete in nutrition is solved.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for preparing tofu and mushroom sauce. Background technique [0002] It is known that there are various sauce flavoring agents in the market, especially sauces based on shiitake mushrooms. But there is deficiency in the fresh and fragrant mouthfeel in the bean curd mushroom sauce in the market now, is difficult to satisfy people's taste. In addition, the current tofu and mushroom sauce also has the problem of nutritional insufficiency. To this end, we provide a new tofu and shiitake mushroom sauce to enhance the taste of tofu and shiitake mushroom sauce. Contents of the invention [0003] The object of the present invention is to provide a preparation method of tofu and mushroom sauce to achieve the purpose of making tofu and mushroom sauce with balanced nutrition, simple production and delicious taste, and to solve the problems of insufficient taste and inco...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60
CPCA23L27/60
Inventor 罗铁柱
Owner 丹凤县商山丹水食品有限公司