CN104686984A - Formula of marinating seasoning for marinating dried bean curds - Google Patents
Formula of marinating seasoning for marinating dried bean curds Download PDFInfo
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- CN104686984A CN104686984A CN201310657672.5A CN201310657672A CN104686984A CN 104686984 A CN104686984 A CN 104686984A CN 201310657672 A CN201310657672 A CN 201310657672A CN 104686984 A CN104686984 A CN 104686984A
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- dried bean
- bean curd
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- marinating
- soy sauce
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Abstract
The invention discloses a formula of a marinating seasoning for marinating dried bean curds. The formula of the marinating seasoning comprises the following components in parts by weight: 2-5 parts of refined salt, 2-5 parts of diced ginger, 5-10 parts of lemon powder, 2-6 parts of tomato juice, 2-5 parts of soy sauce, 1-3 parts of chives, 1-3 parts of gourmet powder and the balance of water. The formula of the marinating seasoning, disclosed by the invention, is used for marinating dried bean curds to obtain dried bean curds with a mango flavor, and the content of nutrient components in the dried bean curds is increased, so that the development of skeletons is promoted, and the dried bean curds obtained by using the marinating seasoning are extremely beneficial to the growth of the skeletons of children and old people.
Description
Technical field
The present invention relates to a kind of halogen material formula, particularly relate to a kind of halogen material formula for stew in soy sauce dried bean curd.
Background technology
Known from institute, dried bean curd is the reprocessing goods of bean curd, and salty perfume (or spice) is tasty and refreshing, and in hard, band is tough, puts not bad for a long time.Dried bean curd is nutritious, containing a large amount of protein, fat, carbohydrate, and the mineral matter also containing multiple needed by human body such as calcium, phosphorus, iron.Dried bean curd can add the condiment such as salt, fennel, Chinese prickly ash, aniseed, rhizoma zingiberis in manufacturing process, not only perfume (or spice) but also fresh, eats for a long time and does not mind, be described as " vegetarian ham ".
At present, the formula for stew in soy sauce dried bean curd is various, and existing halogen material formula, substantially based on spiced, causes stew in soy sauce dried bean curd fragrance out single, cannot attract eater further, therefore can not meet the demand in market.
Summary of the invention
The object of the invention is to the problems referred to above overcoming prior art existence, propose a kind of halogen material formula for stew in soy sauce dried bean curd.The present invention goes out the dried bean curd with mango taste for stew in soy sauce, adds the content of dried bean curd Middle nutrition composition, promotes skeleton development, very favourable to the bone growth of children's, old man.
The present invention realizes by the following technical solutions:
A kind of halogen material formula for stew in soy sauce dried bean curd, it is characterized in that: in described halogen material formula, the mass ratio of each component is: the refined salt of 2-5 weight portion, the Jiang Ding of 2-5 weight portion, the lemon powder of 5-10 weight portion, the tomato juice of 2-6 weight portion, the soy sauce of 2-5 weight portion, the chive of 1-3 weight portion and the monosodium glutamate of 1-3 weight portion, remainder is water.
In described halogen material formula, the mass ratio of each component is: the refined salt of 4 weight portions, the Jiang Ding of 4 weight portions, the lemon powder of 7 weight portions, the tomato juice of 4 weight portions, the soy sauce of 4 weight portions, the chive of 2 weight portions and the monosodium glutamate of 2 weight portions, and remainder is water.
After being modulated into halogen soup in proportion, dried bean curd openpore being poured in halogen pot and boil 10-20 minute with halogen soup, after stopping heating; Boil in a covered pot over a slow fire again and take the dish out of the pot after 20-30 minute, naturally cool to indoor, form dried bean curd finished product.
Compared with prior art, its advantage is in the present invention:
1, dried bean curd of the present invention is not only containing carbohydrate, calcium, phosphorus, iron and the multiple nutritional components such as vitamin B1, B2, C, can supplement calcium, prevents the osteoporosis because calcium deficiency causes, promotes skeleton development, very favourable to the bone growth of children's, old man.
2, dried bean curd of the present invention also has abundant citric acid and flavonoids, volatile oil, hesperidine etc.; There is the effect preventing and eliminate cutaneous pigmentation.
3, dried bean curd of the present invention, the vitamin C due to smoker's needs is 2 times of non-smoker; Can eat more, useful to health; Lemon heat is low, and has very strong shrinkage, is therefore conducive to reducing fat, is fat-reducing good medicine.
4, dried bean curd of the present invention, the lemon in dried bean curd can prevent cardiovascular artery sclerosis and reduce blood viscosity; Moistening lung, sour to quench one's thirst, the relieving alcoholism that whets the appetite, whitening, moisturizing, reduction cholesterol.
5, dried bean curd of the present invention, containing the composition of adenine, choline, tomatidine and anti-inflammatory, diuresis, step-down in dried bean curd, is conducive to the healthy of eater.
Detailed description of the invention
Embodiment 1:
For a halogen material formula for stew in soy sauce dried bean curd, in described halogen material formula, the mass ratio of each component is: the refined salt of 2 weight portions, the Jiang Ding of 2 weight portions, the lemon powder of 5 weight portions, the tomato juice of 2 weight portions, the soy sauce of 2 weight portions, the chive of 1 weight portion and the monosodium glutamate of 1 weight portion, remainder is water.
After being modulated into halogen soup in proportion, dried bean curd openpore being poured in halogen pot and boil 10-20 minute with halogen soup, after stopping heating; Boil in a covered pot over a slow fire again and take the dish out of the pot after 20-30 minute, naturally cool to indoor, form dried bean curd finished product.
The dried bean curd lemon flavour that the present embodiment is made is light.
Embodiment 2:
For a halogen material formula for stew in soy sauce dried bean curd, in described halogen material formula, the mass ratio of each component is: the refined salt of 4 weight portions, the Jiang Ding of 4 weight portions, the lemon powder of 7 weight portions, the tomato juice of 3 weight portions, the soy sauce of 4 weight portions, the chive of 2 weight portions and the monosodium glutamate of 2 weight portions, remainder is water.
After being modulated into halogen soup in proportion, dried bean curd openpore being poured in halogen pot and boil 10-20 minute with halogen soup, after stopping heating; Boil in a covered pot over a slow fire again and take the dish out of the pot after 20-30 minute, naturally cool to indoor, form dried bean curd finished product.
The dried bean curd lemon flavour that the present embodiment is made is moderate, gets consumer reception especially.
Embodiment 3:
For a halogen material formula for stew in soy sauce dried bean curd, in described halogen material formula, the mass ratio of each component is: the refined salt of 5 weight portions, the Jiang Ding of 5 weight portions, the lemon powder of 10 weight portions, the tomato juice of 6 weight portions, the soy sauce of 5 weight portions, the chive of 3 weight portions and the monosodium glutamate of 3 weight portions, remainder is water.
The dried bean curd lemon flavour that the present embodiment is made is dense, slightly has tomato.
The present invention in use, can also be used for the product of other dried bean curd series such as stew in soy sauce dried bean curd strand and thumbnail, all can increase novel taste, attract more eater.
Claims (3)
1. the halogen material formula for stew in soy sauce dried bean curd, it is characterized in that: in described halogen material formula, the mass ratio of each component is: the refined salt of 2-5 weight portion, the Jiang Ding of 2-5 weight portion, the lemon powder of 5-10 weight portion, the tomato juice of 2-6 weight portion, the soy sauce of 2-5 weight portion, the chive of 1-3 weight portion and the monosodium glutamate of 1-3 weight portion, remainder is water.
2. a kind of halogen material formula for stew in soy sauce dried bean curd according to claim 1, it is characterized in that: in described halogen material formula, the mass ratio of each component is: the refined salt of 4 weight portions, the Jiang Ding of 4 weight portions, the lemon powder of 7 weight portions, the tomato juice of 4 weight portions, the soy sauce of 4 weight portions, the chive of 2 weight portions and the monosodium glutamate of 2 weight portions, remainder is water.
3. a kind of halogen material formula for stew in soy sauce dried bean curd according to claim 1 and 2, is characterized in that: after being modulated into halogen soup in proportion, is poured into by dried bean curd openpore in halogen pot and boil 10-20 minute with halogen soup, after stopping heating; Boil in a covered pot over a slow fire again and take the dish out of the pot after 20-30 minute, naturally cool to indoor, form dried bean curd finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310657672.5A CN104686984A (en) | 2013-12-09 | 2013-12-09 | Formula of marinating seasoning for marinating dried bean curds |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310657672.5A CN104686984A (en) | 2013-12-09 | 2013-12-09 | Formula of marinating seasoning for marinating dried bean curds |
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| CN104686984A true CN104686984A (en) | 2015-06-10 |
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| CN201310657672.5A Pending CN104686984A (en) | 2013-12-09 | 2013-12-09 | Formula of marinating seasoning for marinating dried bean curds |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105231391A (en) * | 2015-10-10 | 2016-01-13 | 重庆多味多食品有限公司 | Eight-ingredient dried bean curd seasoner |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101077157A (en) * | 2007-06-25 | 2007-11-28 | 吴江市方霞企业信息咨询有限公司 | Spiced dried bean curd |
| JP2011139648A (en) * | 2010-01-06 | 2011-07-21 | Nisshin Seifun Group Inc | Long-term preservable heat-processed potato and method for producing the same |
| CN103283861A (en) * | 2013-06-24 | 2013-09-11 | 芜湖乐锐思信息咨询有限公司 | Seafood dried bean curd and production method thereof |
-
2013
- 2013-12-09 CN CN201310657672.5A patent/CN104686984A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101077157A (en) * | 2007-06-25 | 2007-11-28 | 吴江市方霞企业信息咨询有限公司 | Spiced dried bean curd |
| JP2011139648A (en) * | 2010-01-06 | 2011-07-21 | Nisshin Seifun Group Inc | Long-term preservable heat-processed potato and method for producing the same |
| CN103283861A (en) * | 2013-06-24 | 2013-09-11 | 芜湖乐锐思信息咨询有限公司 | Seafood dried bean curd and production method thereof |
Non-Patent Citations (2)
| Title |
|---|
| HTTP://WENKU.BAIDU.COM/LINK?URL=MBPKQ9ILIQLRD YOBA4CIHRB8TZOI9H0: "卤料包、各类卤料配方", 《百度文库》 * |
| 陈志田: "《大厨教你做豆类菜6800例》", 31 March 2012, 湖南美术出版社 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105231391A (en) * | 2015-10-10 | 2016-01-13 | 重庆多味多食品有限公司 | Eight-ingredient dried bean curd seasoner |
| CN105231391B (en) * | 2015-10-10 | 2019-01-04 | 重庆多味多食品科技开发股份有限公司 | Eight treasures (choice ingredients of certain special dishes) dried bean curd seasoning |
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Application publication date: 20150610 |