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Fermented tofu dipping sauce and preparation method thereof

A production method and technology of tofu, applied in the direction of food science, etc., to achieve the effect of sweet taste, rich nutrition and delicious taste

Inactive Publication Date: 2019-02-12
SUZHOU JINJI FOODS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This product has the aroma of fermented soy sauce and the fresh aroma of shiitake mushrooms. It can be used as a sauce for fried stinky tofu and fragrant tofu, as well as a sauce for vegetables and noodles. It is nutritious and healthy with unique flavor. It is convenient and applicable for home and travel. At present, there is no sweet chili sauce product made of shiitake mushrooms, bean drums, and chopped peppers in the market; for this reason, we propose a fermented tofu sauce and its production method to solve the above problems

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] 300 grams of bean drum, 100 grams of shiitake mushrooms, 100 grams of chopped pepper, 60 grams of bean paste, 15 grams of salt, 10 grams of monosodium glutamate, 30 grams of light soy sauce, 15 grams of oyster sauce, 20 grams of sugar, 15 grams of chili powder, 10 grams of thirteen spices , 30 grams of pork paste, 15 grams of sesame paste, 600 grams of water, 120 grams of onion and ginger sesame oil, and 30 grams of sesame oil.

[0024] The above short-term material beating is mixed with seasoning and fried to obtain 265kg of fried fragrant tofu sauce.

[0025] The present invention provides fermented bean curd sauce and its production method. 1. Selection of fermented soya bean: select fermented fermented soya bean fermented soybean, which has complete bean shape, no rancidity, and no foreign matter pollution; add water to grind the fermented soya bean according to the ratio of bean:water=1:6 It is made into sauce mud, beaten with a beater or chopped with a chopping ma...

Embodiment 2

[0035] Yongchuan soybean meal 150kg, shiitake mushroom feet 50kg, chopped pepper 90kg, vegetable oil 120kg, bean paste 50kg, chicken powder 4kg, ginger 15kg, garlic 20kg, onion 5kg, chili powder 13kg, chicken powder 3kg, monosodium glutamate 1kg, oyster sauce 8kg, white fried sugar 2kg , soy sauce 2kg, salt 2kg, sesame paste 3kg.

[0036] The above short-term material is beaten and mixed with seasoning and fried to obtain 272kg of sausage sauce.

[0037] The present invention provides fermented bean curd sauce and its production method. 1. Selection of fermented soya bean: select fermented fermented soya bean fermented soybean, which has complete bean shape, no rancidity, and no foreign matter pollution; add water to grind the fermented soya bean according to the ratio of bean:water=1:6 It is made into sauce mud, beaten with a beater or chopped with a chopping machine, and then ground into a mud with colloid, which is directly used in the production of Jiao sauce.

[0038] 2....

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PUM

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Abstract

The invention discloses a fermented tofu dipping sauce and a preparation method thereof. The preparation method of the fermented tofu dipping sauce comprises a step of selecting salt black bean, mushroom feet and chopped chilli and making sauce, a step of selecting auxiliary materials and making sauce, a step of mixing and seasoning the dipping sauce, a step of preparing sesame oil with scallion and ginger and mixing oil, a step of filling and sealing, and a step of sterilizing, wherein the step of selecting and treating the salt black bean is characterized by directly using high-quality Yongchuan salt black bean, adding water, crushing and carrying out colloid milling to prepare salt black bean paste; the step of selecting and treating the mushroom feet is characterized by soaking the mushroom feet and re-watering, then adding water, pulping and carrying out colloid milling to prepare mushroom feet paste; the step of selecting and treating the chopped chilli is characterized by chopping, pulping and carrying out colloid milling to prepare chopped chilli paste; the step of selecting the auxiliary materials is characterized by selecting natural pork lean, heating and cooking, then processing the pork lean into pork lean paste, adding chicken pure powder, sesame paste, the ginger and garlic, then adding natural spices and seasonings. The fermented tofu dipping sauce has the characteristics of being delicious in taste, fragrant and sweet in mouthfeel and rich in nutrition.

Description

technical field [0001] The invention relates to the technical field of making fermented bean curd sauce, in particular to a fermented bean curd fermented soy sauce and a preparation method thereof. Background technique [0002] Yongchuan bean drum is a typical representative of traditional fermented food in my country. The nationally famous geographical indication product is known as "the soul of Sichuan cuisine". At present, Dougu is mainly used as a condiment for cooking Sichuan cuisine. The added value of the product is low, and the homogeneity of product development is serious. The industry is eager for the deep processing and development of Dougu and product innovation. Mushroom bean drum dipping sauce is made of Yongchuan bean drum, shiitake mushroom feet and chopped pepper as the main raw materials, which are made by beating, colloid grinding, adding seasoning and heating. This product has the aroma of fermented soy sauce and the fresh aroma of shiitake mushrooms. I...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60A23L33/00
CPCA23L27/60A23L33/00
Inventor 金兴仓邓大宇金锋朴成文熊丹
Owner SUZHOU JINJI FOODS