Seasoning for Mapo Tofu and preparation technology of seasoning

A technology of Mapo tofu and preparation process, which is applied in the directions of food ingredients as taste improver, food ingredients as anti-microbial preservation, food ingredients, etc. , rosy and attractive color, unique fragrance effect

Pending Publication Date: 2019-11-12
CHONGQING DEZHUANG AGRI PROD DEV CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The object of the present invention is to provide a seasoning for mapo tofu and its preparation process, so as to solve the problem that the mapo tofu made with the seasoning is not fresh enough and has poor taste

Method used

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  • Seasoning for Mapo Tofu and preparation technology of seasoning
  • Seasoning for Mapo Tofu and preparation technology of seasoning

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A mapo tofu seasoning, comprising the following raw materials in parts by weight: 40 parts of edible oil, 6 parts of garlic, 4 parts of ginger, 2 parts of onion, 1 part of tempeh, 20 parts of bean paste, 2 parts of pepper, 0.5 part of red pepper, green 0.5 parts of pepper, 3 parts of salt, 1 part of white sugar, D-sodium erythorbate and tea polyphenols, the amount of D-sodium erythorbate is 0.1‰ of the total weight of the seasoning, and the amount of tea polyphenols is 0.1% of the total weight of the seasoning 0.05‰.

[0026] This embodiment also discloses the preparation process of the above-mentioned Mapo tofu seasoning, which specifically includes the following steps:

[0027] (1) Pretreatment: Garlic, ginger and onion are pulverized respectively by a blender (or grinder) to obtain garlic, ginger and green onion. The mesh number of garlic and ginger are 5-10 mesh. The grain size is 10-20 meshes; fermented soya bean paste, bean paste, pepper, red peppercorns and gree...

Embodiment 2-5

[0035] The difference between Examples 2-5 and Example 1 is only: the dosage of raw materials, the frying time, the first oil temperature, the second oil temperature, the dosage of D-sodium erythorbate and the dosage of tea polyphenols The amount is different, and the specific data are shown in Table 1 below.

[0036] Table 1

[0037]

[0038] Store the seasoning prepared in Examples 1-5 at room temperature, dilute the liquid in the seasoning with 5 times of refined rapeseed oil, and then use the Lovibond colorimeter to measure the red value. See Table 2 below for specific data.

[0039] Table 2

[0040]

[0041] in conclusion:

[0042] (1) The seasonings obtained in Examples 1-5 have a unique aroma with a sense of layering and aftertaste: the main body is the aroma of sauce, and then mixed in sequence ① aroma of garlic, ginger, and green onion, ② aroma of pepper, and ③ aroma of numbness brought by red peppercorns And the fragrance brought by green peppercorns.

[00...

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Abstract

The invention belongs to the technical field of food processing, and particularly discloses a seasoning for Mapo Tofu. The seasoning comprises the following raw materials in parts by weight of 40-50 parts of edible oil, 6-9 parts of garlic, 4-7 parts of ginger, 2-5 parts of onions, 1-3 parts of fermented soya beans, 20-30 parts of a thick broad-bean sauce, 2-5 parts of chilies, 0.5-1.5 parts of red peppercorns, 0.5-1.5 parts of zanthoxylum schinifolium, 3-5 parts of salt and 1-2 parts of sugar. The invention also discloses a preparation technology of the seasoning for Mapo Tofu. The preparation technology comprises the following steps of (1) performing pretreatment; (2) preparing materials; and (3) performing stir-frying. The seasoning is fresh and fragrant in mouth feel, unique in fragrance and layered and can be stored at room temperature for 18 months, and obvious changes of color of the seasoning cannot appear.

Description

technical field [0001] The application of the invention belongs to the technical field of food processing, and specifically discloses a mapo tofu seasoning and a preparation process thereof. Background technique [0002] Mapo tofu is one of the traditional Sichuan dishes. It originated in the early years of Tongzhi in the Qing Dynasty. It was created by Chen Liu in Chengdu. Call it mapo tofu. Mapo tofu has the characteristics of numbing, spicy, hot, and fragrant. It is a delicacy for appetizing and eating, keeping warm and relieving cold, and is deeply loved by the public. [0003] With the increasing abundance of market products, various mapo tofu seasonings have appeared on the market, which greatly facilitates people's eating, but the ubiquitous problems of these seasonings are: (1) most of the seasonings sold on the market are dark red, And with the extension of storage time (the shelf life of the seasoning is generally 6 months to 2 years), there will be a phenomenon ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/00A23L27/60A23L11/00A23L27/10A23L27/24A23L3/3472A23L3/3544A23L5/10
CPCA23L27/00A23L27/60A23L27/105A23L27/10A23L27/24A23L3/3472A23L3/3544A23L5/11A23V2002/00A23L11/50A23V2200/14A23V2200/16A23V2200/044A23V2200/10A23V2250/2132
Inventor 李德建王森黄采姣徐伟伟张丽陈小容赵欠
Owner CHONGQING DEZHUANG AGRI PROD DEV CO LTD
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