CN103300345A - Mint fermented bean curd silverfish sauce and preparation method thereof - Google Patents

Abstract

The invention discloses a mint fermented bean curd silverfish sauce and a preparation method of the mint fermented bean curd silverfish sauce. The mint fermented bean curd silverfish sauce is prepared from the following raw materials in parts by weight: 10-15 parts of silverfish, 80-90 parts of pod pepper, 15-20 parts of red fermented bean curd, 5-10 parts of mint leaf, 3-5 parts of milk, 2-3 parts of cream, 4-6 parts of flour, 0.2-0.3 part of white pepper powder, 0.3-0.4 part of cinnamon powder, 20-30 parts of black bean sauce, 1-2 parts of fructose, 0.5-1 part of hot chili oil, 3-5 parts of soybean sauce, 1-3 parts of cooking rice wine, 2-3 parts of vegetarian oyster sauce, 3-4 parts of minced onion, 4-6 parts of mashed garlic, 2-3 parts of minced ginger, 4-5 parts of hawthorn seed powder, 3-5 parts of hydrolyzed plant protein powder, 2-3 parts of white sugar, 1-2 parts of salt, 2-3 parts of negundo chastetree leaf powder, 0.1-0.15 part of disodium nucleotide, 0.1-0.2 part of sodium benzoate, 0.1-0.15 part of acesulfame, a proper amount of plant oil and a proper amount of water. The mint fermented bean curd silverfish sauce is heavy and lasting in flavor, rich in nutrition, delicious in taste and strong in seasoning, is scientific, healthy, tasty and safely edible, and is suitable for various crowds.

Description

A kind of peppermint fermented bean curd Salangid paste and preparation method thereof

Technical field

The present invention relates to a kind of peppermint fermented bean curd Salangid paste and preparation method thereof, belong to food technology field.

Background technology

Sauce is that the pasty state flavouring that processes occupies an important position in people's dietetic life, is the necessity that people live take things such as beans, wheat flour, fruit, meat or fishes and shrimps as primary raw material.Along with improving constantly of living standard, people are not only dietetic requirement and require high-quality, also require GOOD TASTE, and therefore, traditional various tartar sauces can't satisfy people to nutritious, delicious flavour, the lasting requirements at the higher level of sauce flavor.

Summary of the invention

The object of the present invention is to provide a kind of peppermint fermented bean curd Salangid paste and preparation method thereof, enriched the kind of sauce, sauce of the present invention has very high nutritive value, delicious flavour, instant.

The technical solution used in the present invention is as follows:

A kind of peppermint fermented bean curd Salangid paste, made by the raw material of following weight portion:

Silverfish 10-15, capsicum annum fasciculatum 80-90, preserved red beancurd 15-20, dried peppermint leaf 5-10, milk 3-5, cream 2-3, flour 4-6, white pepper powder 0.2-0.3, cinnamomi cortex pulveratus 0.3-0.4, black bean sauce 20-30, fructose 1-2, chilli oil 0.5-1, soy sauce 3-5, cooking rice wine 1-3, element oyster sauce 2-3, green onion end 3-4, mashed garlic 4-6, bruised ginger 2-3, Chinese hawthorn seed powder 4-5, hydrolytic plant protein powder 3-5, white sugar 2-3, salt 1-2, Negundo Chastetree Leaf powder 2-3, disodium 5 '-ribonucleotide 0.1-0.15, Sodium Benzoate 0.1-0.2, acesulfame potassium 0.1-0.15, vegetable oil is an amount of, water is an amount of.

Preferably, a kind of peppermint fermented bean curd Salangid paste, made by the raw material of following weight portion:

Silverfish 10, capsicum annum fasciculatum 80, preserved red beancurd 15, dried peppermint leaf 6, milk 3, cream 2, flour 4, white pepper powder 0.2, cinnamomi cortex pulveratus 0.3-0.4, black bean sauce 25, fructose 1.5, chilli oil 0.8, soy sauce 4, cooking rice wine 2, plain oyster sauce 2, green onion end 3, mashed garlic 4, bruised ginger 3, Chinese hawthorn seed powder 4, hydrolytic plant protein powder 4, white sugar 2, salt 1.5, Negundo Chastetree Leaf powder 2, disodium 5 '-ribonucleotide 0.1, Sodium Benzoate 0.15, acesulfame potassium 0.1, vegetable oil is an amount of, water is an amount of.

A kind of peppermint fermented bean curd Salangid paste may further comprise the steps:

(1) with the clean smalls that breaks into of dried peppermint leaf, after adding an amount of water boil, in pot, put into cream, milk, salt, Negundo Chastetree Leaf powder, white sugar, white pepper powder and cinnamomi cortex pulveratus, boil with little thermal transfer and to mix thoroughly, with little bowl flour and an amount of water are mixed thoroughly in addition, boil in then slowly flour water being added pot to thick can stop working for subsequent use;

(2) preserved red beancurd is kneaded into the mud shape, closes rear adding fructose, chilli oil, cooking rice wine, plain oyster sauce, green onion end and mashed garlic with an amount of aqueous fusion, mix thoroughly the little fiery infusion of rear usefulness to thick can stop working for subsequent use;

(3) add an amount of vegetable oil in the pot, after the rusting heat, behind adding bruised ginger and the quick-fried perfume (or spice) of Chinese hawthorn seed powder, putting into the clean silverfish of rinsing fries to little yellow with medium and small fire, add the capsicum annum fasciculatum that cuts fritter again and stir 4-5 minute, add soy sauce, little fire is slowly received soup, after soup juice is received to the greatest extent, add the thick liquid that black bean sauce, hydrolytic plant protein powder, step (1) and step (2) make, after stirring, little fiery infusion 10-15 minute, add again disodium 5 '-ribonucleotide, Sodium Benzoate and acesulfame potassium, stir;

(4) can, sealing, sterilization gets product.

Beneficial effect of the present invention:

The sauce that the present invention selects the plurality of raw materials such as peppermint, preserved red beancurd, silverfish, hydrolytic plant protein powder to make through the science compatibility, its aromatic flavour is lasting, nutritious, delicious flavour, seasoning function are strong, it is the edible tartar sauce of a kind of science, health, delicious food, safety, be fit to various crowds edible, application market is wide, has good social and economic effects.

The specific embodiment

A kind of peppermint fermented bean curd Salangid paste, made by the raw material of following weight (kg):

Silverfish 10, capsicum annum fasciculatum 80, preserved red beancurd 15, dried peppermint leaf 6, milk 3, cream 2, flour 4, white pepper powder 0.2, cinnamomi cortex pulveratus 0.3-0.4, black bean sauce 25, fructose 1.5, chilli oil 0.8, soy sauce 4, cooking rice wine 2, plain oyster sauce 2, green onion end 3, mashed garlic 4, bruised ginger 3, Chinese hawthorn seed powder 4, hydrolytic plant protein powder 4, white sugar 2, salt 1.5, Negundo Chastetree Leaf powder 2, disodium 5 '-ribonucleotide 0.1, Sodium Benzoate 0.15, acesulfame potassium 0.1, vegetable oil is an amount of, water is an amount of.

A kind of peppermint fermented bean curd Salangid paste may further comprise the steps:

(1) with the clean smalls that breaks into of dried peppermint leaf, after adding an amount of water boil, in pot, put into cream, milk, salt, Negundo Chastetree Leaf powder, white sugar, white pepper powder and cinnamomi cortex pulveratus, boil with little thermal transfer and to mix thoroughly, with little bowl flour and an amount of water are mixed thoroughly in addition, boil in then slowly flour water being added pot to thick can stop working for subsequent use;

(2) preserved red beancurd is kneaded into the mud shape, closes rear adding fructose, chilli oil, cooking rice wine, plain oyster sauce, green onion end and mashed garlic with an amount of aqueous fusion, mix thoroughly the little fiery infusion of rear usefulness to thick can stop working for subsequent use;

(3) add an amount of vegetable oil in the pot, after the rusting heat, behind adding bruised ginger and the quick-fried perfume (or spice) of Chinese hawthorn seed powder, putting into the clean silverfish of rinsing fries to little yellow with medium and small fire, add the capsicum annum fasciculatum that cuts fritter again and stir 5 minutes, add soy sauce, little fire is slowly received soup, after soup juice is received to the greatest extent, add the thick liquid that black bean sauce, hydrolytic plant protein powder, step (1) and step (2) make, after stirring, little fiery infusion 12 minutes, add again disodium 5 '-ribonucleotide, Sodium Benzoate and acesulfame potassium, stir;

(4) can, sealing, sterilization gets product.

The peppermint fermented bean curd Salangid paste aromatic flavour that the present invention prepares is lasting, and without fishy smell, existing wine flavour in the sauce perfume (or spice) also has the peppermint cooling taste without musty, and the sauce body is evenly fine and smooth, and salinity is moderate, and mouthfeel is good, and unique flavor is more suitable for mass consumption.

Claims (3)

1. a peppermint fermented bean curd Salangid paste is characterized in that, is made by the raw material of following weight portion:

Silverfish 10-15, capsicum annum fasciculatum 80-90, preserved red beancurd 15-20, dried peppermint leaf 5-10, milk 3-5, cream 2-3, flour 4-6, white pepper powder 0.2-0.3, cinnamomi cortex pulveratus 0.3-0.4, black bean sauce 20-30, fructose 1-2, chilli oil 0.5-1, soy sauce 3-5, cooking rice wine 1-3, element oyster sauce 2-3, green onion end 3-4, mashed garlic 4-6, bruised ginger 2-3, Chinese hawthorn seed powder 4-5, hydrolytic plant protein powder 3-5, white sugar 2-3, salt 1-2, Negundo Chastetree Leaf powder 2-3, disodium 5 '-ribonucleotide 0.1-0.15, Sodium Benzoate 0.1-0.2, acesulfame potassium 0.1-0.15, vegetable oil is an amount of, water is an amount of.

2. a kind of peppermint fermented bean curd Salangid paste according to claim 1 is characterized in that, is made by the raw material of following weight portion:

Silverfish 10, capsicum annum fasciculatum 80, preserved red beancurd 15, dried peppermint leaf 6, milk 3, cream 2, flour 4, white pepper powder 0.2, cinnamomi cortex pulveratus 0.3-0.4, black bean sauce 25, fructose 1.5, chilli oil 0.8, soy sauce 4, cooking rice wine 2, plain oyster sauce 2, green onion end 3, mashed garlic 4, bruised ginger 3, Chinese hawthorn seed powder 4, hydrolytic plant protein powder 4, white sugar 2, salt 1.5, Negundo Chastetree Leaf powder 2, disodium 5 '-ribonucleotide 0.1, Sodium Benzoate 0.15, acesulfame potassium 0.1, vegetable oil is an amount of, water is an amount of.

3. peppermint fermented bean curd Salangid paste as claimed in claim 1 or 2 is characterized in that may further comprise the steps:

(1) with the clean smalls that breaks into of dried peppermint leaf, after adding an amount of water boil, in pot, put into cream, milk, salt, Negundo Chastetree Leaf powder, white sugar, white pepper powder and cinnamomi cortex pulveratus, boil with little thermal transfer and to mix thoroughly, with little bowl flour and an amount of water are mixed thoroughly in addition, boil in then slowly flour water being added pot to thick can stop working for subsequent use;

(2) preserved red beancurd is kneaded into the mud shape, closes rear adding fructose, chilli oil, cooking rice wine, plain oyster sauce, green onion end and mashed garlic with an amount of aqueous fusion, mix thoroughly the little fiery infusion of rear usefulness to thick can stop working for subsequent use;

(3) add an amount of vegetable oil in the pot, after the rusting heat, behind adding bruised ginger and the quick-fried perfume (or spice) of Chinese hawthorn seed powder, putting into the clean silverfish of rinsing fries to little yellow with medium and small fire, add the capsicum annum fasciculatum that cuts fritter again and stir 4-5 minute, add soy sauce, little fire is slowly received soup, after soup juice is received to the greatest extent, add the thick liquid that black bean sauce, hydrolytic plant protein powder, step (1) and step (2) make, after stirring, little fiery infusion 10-15 minute, add again disodium 5 '-ribonucleotide, Sodium Benzoate and acesulfame potassium, stir;

(4) can, sealing, sterilization gets product.