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Method for making convenient food of beancurd with minced beef

A technology of convenience food and production method, which is applied in food preparation, food science, application, etc., can solve the problem of easy sticking and taste of tofu cubes, and achieve the effect of delicious taste without loss

Inactive Publication Date: 2009-01-14
山西百世特食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] There are many existing mapo tofu dishes, but the food is limited to fixed places such as restaurants and families, and because it is not processed by catering technology, the tofu pieces are easy to stick and have poor taste

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] The method for making mapo tofu instant food is to pack small pieces of tofu, stir-fried soup and red oil, fill nitrogen gas and seal them respectively, and then put them into a large packaging bag, which is characterized in that:

[0021] The first step: making tofu,

[0022] Boil the tofu in hot salt water for 4 minutes, drain the water and cool it at room temperature, then cut it into 2mm×2mm cubes, pack and seal with nitrogen gas;

[0023] Step 2: Make the soup stock,

[0024] a. Prepare materials,

[0025] The following seasonings are configured in the following parts by weight:

[0026] 10 parts of salad oil, 5 parts of bean paste, 0.5 part of dark soy sauce, 2 parts of table salt, 0.5 part of cooking wine, 0.5 part of monosodium glutamate, 0.5 part of Chinese prickly ash, 0.5 part of pepper, 0.2 part of minced ginger, 0.2 part of minced green onion, 3.6 parts of water;

[0027] b. According to the conventional method, put the prepared seasoning into the pot an...

Embodiment 2

[0035] The method for making mapo tofu instant food is to pack small pieces of tofu, stir-fried soup and red oil, fill nitrogen gas and seal them respectively, and then put them into a large packaging bag, which is characterized in that:

[0036] The first step: making tofu,

[0037] Boil the tofu in hot salt water for 3 minutes, drain the water and cool it at room temperature, then cut it into small cubes of 2mm×2mm, pack and seal with nitrogen gas;

[0038] Step 2: Make the soup stock,

[0039] a. Prepare materials,

[0040] The following seasonings are configured in the following parts by weight:

[0041] 6 parts of salad oil, 4 parts of bean paste, 0.3 part of dark soy sauce, 1 part of table salt, 0.3 part of cooking wine, 0.3 part of monosodium glutamate, 0.3 part of Chinese prickly ash, 0.3 part of pepper, 0.1 part of minced ginger, 0.1 part of minced green onion, 3 parts of water;

[0042] b. According to the conventional method, put the prepared seasoning into the p...

Embodiment 3

[0049] The method of making mapo tofu instant food is to pack and seal small pieces of tofu, stir-fried soup and red oil respectively, fill them with nitrogen, and then put them into large packaging bags. The steps are as follows:

[0050] The first step: making tofu,

[0051] Boil the tofu in hot salt water for 5 minutes, drain the water and cool it at room temperature, then cut it into 2mm×2mm cubes, pack and seal with nitrogen gas;

[0052] Step 2: Make the soup stock,

[0053] a. Prepare materials,

[0054] The following seasonings are configured in the following parts by weight:

[0055] 15 parts of salad oil, 6 parts of bean paste, 0.7 parts of dark soy sauce, 3 parts of table salt, 0.7 parts of cooking wine, 0.7 parts of monosodium glutamate, 0.7 parts of Chinese prickly ash, 0.7 parts of pepper, 0.3 parts of minced ginger, 0.3 parts of minced green onion, 5 parts of water;

[0056] b. According to the conventional method, put the prepared seasoning into the pot and ...

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PUM

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Abstract

The invention relates to a manufacture method for a fast food of numb and sore bean, in particular to a manufacture method for a fast food of numb which can be instantly eaten, fresh, delicious and abundant in nutrition; the manufacture method includes the steps of: step one, manufacturing the bean curd; step two, manufacturing a soup material; step three, pumping nitrogen into red oil, packaging and sealing; step four, adding into a large packaging bag. The invention is convenient and healthy; the blocks of bean curd are not adhesive and can be instantly eaten after being heated.

Description

technical field [0001] The invention relates to a preparation method of instant, fresh-keeping, delicious and nutritious mapo tofu instant food. Background technique [0002] Existing mapo tofu dishes are many, but eating is only limited to fixed places such as restaurants and families, and because it is not processed by catering technology, tofu pieces are easy to stick and have poor mouthfeel. Contents of the invention [0003] The purpose of the present invention is to provide a method for making mapo tofu instant food. The food prepared by the method is an easy-to-preserve instant food with no adhesion, good taste and rich nutrition. [0004] The technical scheme of the present invention is: the preparation method of mapo tofu instant food, respectively packing and sealing the small pieces of tofu, fried soup and red oil with nitrogen, and then packing into a large packaging bag, the steps are: [0005] The first step: making tofu, [0006] Boil the tofu in hot salt ...

Claims

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Application Information

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IPC IPC(8): A23L1/20A23L1/22A23L1/48A23L11/00A23L27/00A23L35/00
Inventor 崔保国陈联平
Owner 山西百世特食品有限公司
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