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Crab-flavored bean product cooking seasonings

A technology of soy products and seasonings, applied in the field of seasonings, can solve the problems of long time consumption, lack of effect, high energy consumption, etc., and achieve the effect of improving taste and flavor

Inactive Publication Date: 2019-12-10
秦在珍
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] With the development of modern society and the accelerated pace of life, the way people cook has evolved from using ordinary gas stoves to using pressure cookers or electric pressure cookers to stew food, especially bean products. Stewing bean products with gas stoves takes a long time. It consumes a lot of energy, and the pressure cooker or electric pressure cooker used today consumes less time and adapts to the fast-paced life. However, when stewing soybean products, the spices with the same formula are not suitable for high-temperature and high-pressure stewing in traditional cooking tools. If the result is not satisfactory, it takes about 45-50 minutes to stew pork ribs with ordinary gas, but only 8-10 minutes in a pressure cooker. There is a rapid increase in temperature and pressure, and the ripening of beans and the release of flavor are completed in an instant. 8- Spices do not fully penetrate the soy product within 10 minutes

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0010] A seasoning for cooking crab-flavored soy products, which is prepared from the following components in parts by weight: 10-30 parts of crab meat, 10-20 parts of crab roe, 15-30 parts of egg yolk, 20-30 parts of dried small fish, 20-40 parts of shrimp skin, 15-35 parts of white sugar, 5-20 parts of minced ginger, 10-15 parts of minced garlic, 10-30 parts of cooked sesame, 5-15 parts of soybean paste, 5-12 parts of Korean sweet chili sauce, oil consumption 10-20 parts, blended oil 5-15 parts.

[0011] The blended oil comprises sesame oil, peanut oil, rapeseed oil and olive oil. The weight ratio of the sesame oil, peanut oil, rapeseed oil and olive oil is 2:1:3:1. The dried small fish is made by drying small crucian carp, small white fish and small whitebait.

Embodiment 2

[0013] A seasoning for cooking crab-flavored soy products, which is prepared from the following components in parts by weight: 30 parts of crab meat, 20 parts of crab roe, 30 parts of egg yolk, 30 parts of dried small fish, 40 parts of shrimp skin, and 35 parts of white sugar , 20 parts of minced ginger, 15 parts of minced garlic, 30 parts of cooked sesame, 15 parts of soybean paste, 12 parts of Korean sweet chili sauce, 20 parts of oil consumption, and 5-15 parts of blended oil.

[0014] The blended oil comprises sesame oil, peanut oil, rapeseed oil and olive oil. The weight ratio of the sesame oil, peanut oil, rapeseed oil and olive oil is 2:1:3:1. The dried small fish is made by drying small crucian carp, small white fish and small whitebait.

Embodiment 3

[0016] A seasoning for cooking crab-flavored soy products, which is prepared from the following components in parts by weight: 10 parts of crab meat, 10 parts of crab roe, 15 parts of egg yolk, 20 parts of dried small fish, 20 parts of shrimp skin, and 15 parts of white sugar , 5 parts of minced ginger, 10 parts of minced garlic, 10 parts of cooked sesame, 5 parts of soybean paste, 5 parts of Korean sweet chili sauce, 10 parts of oil consumption, and 5 parts of blended oil.

[0017] The blended oil comprises sesame oil, peanut oil, rapeseed oil and olive oil. The weight ratio of the sesame oil, peanut oil, rapeseed oil and olive oil is 2:1:3:1. The dried small fish is made by drying small crucian carp, small white fish and small whitebait.

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Abstract

The invention relates to crab-flavored bean product cooking seasonings, and belongs to the technical field of seasonings. The crab-flavored bean product cooking seasonings are prepared from the following components in parts by weight of 10-30 parts of crabmeat, 10-20 parts of crab cream, 15-30 parts of yolk, 20-30 parts of dried fingerlings, 20-40 parts of dried small shrimps, 15-35 parts of whitegranulated sugar, 5-20 parts of bruised ginger, 10-15 parts of chopped garlic, 10-30 parts of cooked sesame seeds, 5-15 parts of a soybean sauce, 5-12 parts of a Korean sweet chili sauce, 10-20 partsof oyster oil and 5-15 parts of blend oil. The crab-flavored bean product cooking seasonings disclosed by the invention bring new feeling and more convenience for food life of people.

Description

technical field [0001] The invention relates to a seasoning, in particular to a seasoning for cooking crab-flavored soybean products, and belongs to the technical field of seasonings. Background technique [0002] With the development of modern society and the accelerated pace of life, the way people cook has evolved from using ordinary gas stoves to using pressure cookers or electric pressure cookers to stew food, especially bean products. Stewing bean products with gas stoves takes a long time. It consumes a lot of energy, and the pressure cooker or electric pressure cooker used today consumes less time and adapts to the fast-paced life. However, when stewing soybean products, the spices with the same formula are not suitable for high-temperature and high-pressure stewing in traditional cooking tools. If the result is not satisfactory, it takes about 45-50 minutes to stew pork ribs with ordinary gas, but only 8-10 minutes in a pressure cooker. There is a rapid increase in ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L11/00A23L17/40A23L27/00
CPCA23L11/01A23L17/40A23L27/00
Inventor 秦在珍
Owner 秦在珍
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