CN106616814A - Fried-pepper-flavored oil, fried-pepper-flavored soybean cake, and their making methods - Google Patents
Fried-pepper-flavored oil, fried-pepper-flavored soybean cake, and their making methods Download PDFInfo
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
- A23C20/00—Cheese substitutes
- A23C20/02—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates
- A23C20/025—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates mainly containing proteins from pulses or oilseeds
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
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- Seasonings (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses fried-pepper-flavored oil, fried-pepper-flavored soybean cake, and their making methods; the fried-pepper-flavored oil is made from 8-12 parts of Indian hot pepper, 8-12 parts of Guizhou hot pepper (Erjingtiao), 8-12 parts of bullet hot pepper, 65-75 parts of sesame seed oil, 135-145 parts of soybean oil, and 2-5 parts of Sichuan pepper powder. The fried-pepper-flavored oil has strong fried pepper aroma and fried aroma, has full and soft aroma, is aggregable fragrant, is fried but not burnt out, and may serve as a food additive to give better taste to a food; fried-pepper-flavored soybean cake made by using the fried-pepper-flavored oil is agreeably salty, is chewy and fine in taste, has strong fried hot aroma, and has soft and full aroma.
Description
Technical field
The present invention relates to food production processing technique field, more particularly, to a kind of peppery flavor oil of paste, paste peppery local flavor soya-bean cake and its
Preparation method.
Background technology
Special favor of the peppery potato chips from the Dongxiang nationality of ethnic group, also known as Dongxiang potato chips are pasted, materials potato, green grass or young crops are red
Green pepper, onion, appropriate ginger splices, salt, chickens' extract, sugar, oyster sauce, vinegar, paprika, appropriate starch, preparation process is：（1）Potato is cleaned and gone
Skin cuts bulk, and lower oil cauldron Double side frying is yellow, under enter blue or green hot red pepper onion ginger splices and stir-fry；（2）Paprika and starch cold water and even, call in
Appropriate salt, chickens' extract, sugar, oyster sauce, vinegar, then paprika starch water is poured into, stir-fry a little, prepare the peppery potato chips famished look of paste
It is tempting, it is slightly sour-sweet to paste based on pungent.There is burnt pepper shell in prior art or paste the product of the tastes such as peppery peeled shrimp.
It is to be liked by youthful very much that bean product such as dried bean curd, soya-bean cake etc. are prepared into local flavor dried bean curd or soya-bean cake, and China is open
Number A of CN 102119707 disclose a kind of spicy soya-bean cake of five tastes, and soybean peeling is cooked, and boil in a covered pot over a slow fire system, dry half-dried after pulling out again, plus
Enter salt, white sugar, fennel seeds, monosodium glutamate, capsicum is anistree, and Chinese prickly ash, sesame stir-bake to brown is crushed, cake drying processed after mixing thoroughly.The invention is
By flavouring such as capsicum, anise, Chinese prickly ashes directly as the raw material for preparing soya-bean cake, the mouthfeel of soya-bean cake can be affected.
The A of China Patent Publication No. CN 105285149 discloses the preparation method that a kind of delicate fragrance returns sweet dried bean curd, using existing
Fabrication techniques dried bean curd：By dried bean curd in 30-45 DEG C of baking, the time is 2-5 hours；Then in 50-85 DEG C of baking, the time is that 1-2 is little
When；Dried bean curd after baking is put in treatment fluid and is soaked, 1-3 hours are soaked in 40-55 DEG C for the treatment of fluid；Place into 60-70 DEG C
0.5-1 hours are soaked in treatment fluid；Described treatment fluid, its component and weight content scope be, zingiber kawagoii 1-5, anise 1-2, fennel
Fragrant 2-6, Radix Glycyrrhizae 4-10, peppermint 0.5-1, monosodium glutamate 2-6, salt 6-10, sugar 0.5-1 and water；The dried bean curd soaked in treatment fluid is taken out,
Drain and by dried bean curd in 30-45 DEG C of baking, the time is 1-3 hours, and the dried bean curd food of the present invention is obtained.The invention is by dried bean curd Jing
Toast again after stew in soy sauce and form, baking process also results in loss of aroma, and dried bean curd is toasted, stew in soy sauce, the process toasted again, can shadow
Ring the quality and mouthfeel of final products.
The content of the invention
In view of this, the purpose of the present invention is for the deficiencies in the prior art, there is provided the peppery flavor oil of one kind paste and utilization
The peppery local flavor soya-bean cake of paste prepared by peppery flavor oil is pasted, the peppery local flavor soya-bean cake of the paste is moderately salted, and chewy in taste is fine and smooth, pastes peppery burnt odor dense
Strongly fragrant, fragrance is soft full.
To reach above-mentioned purpose, the present invention is employed the following technical solutions：
The peppery flavor oil of one kind paste, is prepared from the following raw materials in parts by weight：India's green pepper 8-12 parts, the twigs of the chaste tree 8-12 parts of Guizhou two, son
Bullet capsicum 8-12 parts, sesame oil 65-75 parts, soybean oil 135-145 parts and zanthoxylum powder 2-5 parts.
Further, the weight ratio of the India green pepper, the twigs of the chaste tree of Guizhou two and sub warhead capsicum is 1:1:1.
Further, the weight ratio of the sesame oil and soybean oil is 1:2.
Further, the peppery flavor oil of described paste, is prepared by following steps：By India green pepper, the twigs of the chaste tree of Guizhou two and sub warhead
20-50 mesh is crushed to after capsicum mixing, chilli powder is obtained；Then 165-175 DEG C will be heated to after sesame oil and soybean oil mixing, so
Stop heating afterwards, and be slowly added to chilli powder and zanthoxylum powder, stir and be incubated after being reduced to 40-50 DEG C to oil temperature 7-9h, be filtered to remove
Filter residue, must paste peppery flavor oil.
A kind of peppery soya-bean cake of paste prepared using the peppery flavor oil of paste, is prepared from the following raw materials in parts by weight：Paste peppery flavor oil
30-40 parts, raw material soya-bean cake 800-900 parts, pungent and fragrant flavorings 60-70 parts, ethylmaltol 2-3 parts, ginger fine powder 60-70 part,
White pepper fine powder 9-10 part, chicken cream 25-30 parts, salt 50-60 parts and sugar 100-150 parts.
Further, the raw material soya-bean cake is prepared by following steps：
（1）After first are crushed 100-110 part skin of beancurd leftover pieces, with 0.9-1 part dietary alkalis, 0.7-0.8 part salt, 3-4 parts soybean point
From the mixing of albumen, 2-3 part tapiocas, 1-2 part albumen powders, 0.7-0.8 parts carragheen and 0.6-0.7 parts monosodium glutamate, Ran Houjia
Enter 44-45 part water to stir；
（2）Extrude again and grow into 15-25cm, the column of a diameter of 2-4cm, be then placed in boiling 25-35min in 55-65 DEG C of water,
It is 2-4mm thin slices to pull out and be cut into after drying thickness, obtains raw material soya-bean cake.
Further, the pungent and fragrant flavorings are made up of following raw material：Long and thin hot pepper powder 8-9 parts, white pepper powder 0.5-0.6 parts,
Onion powder 0.5-0.6 parts, star aniseed powder 0.5-0.6 parts, spiceleaf powder 0.3-0.4 parts, fennel powder 0.5-0.6 part, ginger powder 0.1-
0.2 part, cumin powder 5-6 parts, zanthoxylum powder 1-2 parts, celery powder 0.5-0.6 parts, chive powder 0.5-0.6 parts, salt 3-4 parts, sugar 3-4
Part, monosodium glutamate 5-6 parts and chicken powder 2-3 part.
A kind of preparation method for pasting peppery soya-bean cake, comprises the following steps：
（1）Fried raw material soya-bean cake：Raw material soya-bean cake is put into into temperature to fry to raw material soya-bean cake outer surface in 100-120 DEG C of soybean oil
Existing small particles, obtains fried soya-bean cake；
（2）Stew in soy sauce soya-bean cake：Fried soya-bean cake is placed in into stew in soy sauce 20-30min in 75-85 DEG C of bittern, stew in soy sauce soya-bean cake is obtained；
（3）Mixing pack：To paste peppery flavor oil, pungent and fragrant flavorings, ethylmaltol, ginger fine powder, white pepper fine powder, chicken cream,
Salt, sugar are well mixed with stew in soy sauce soya-bean cake, pack sealing；
（4）Sterilizing：Sterilize 25-35min at a temperature of 105-115 DEG C, obtains product.
Further, the bittern is made up of following raw material：Chinese prickly ash 3-4 parts, capsicum 4-5 parts, rhizoma zingiberis 2-3 parts, dried orange peel 1-2
Part, cardamom 0.8-0.9 parts, spiceleaf 0.9-1 parts, fennel seeds 1-2 parts, Chinese cassia tree 2-3 parts, root of Dahurain angelica 1-2 parts, cloves 1-2 parts, Radix Glycyrrhizae 3-
4 parts, fructus amomi 1-1.5 parts, tsaoko 1-1.5 parts, anise 1-1.5 parts, chicken cream 20-30 parts, beef extract 10-15 parts, salt 25-30 parts,
3000 parts of ethylmaltol 1-1.45 parts, dark soy sauce 20-30 parts and water.
The invention has the beneficial effects as follows：
1st, the present invention is to lift the local flavor of soya-bean cake, modulates the peppery flavor oil of paste, the flavor oil have the peppery fragrance of strong paste and
Burnt odor taste, full aroma is soft, fragrant and oiliness, burnt and do not paste, and the peppery flavor oil of the paste can be used as food additives, be given
The more preferable mouthfeel of food；And to prepare raw material, the bittern of stew in soy sauce soya-bean cake, the pungent and fragrant flavorings for adopting that the peppery soya-bean cake of paste adopts and
The each side such as the preparation technology of soya-bean cake are adjusted, and the final peppery local flavor soya-bean cake of paste for preparing is moderately salted, and chewy in taste is fine and smooth, paste
Peppery burnt odor is strong, and fragrance is soft.
2nd, paste peppery flavor oil to be worthy of careful study very much in the selection of capsicum, be experimentally verified that, chilli oil pungent after India's green pepper frying
But denseer fragrance is weaker and pungent relatively stimulates；Capsicum oil colours delicate flavour alcohol after the twigs of the chaste tree frying of Guizhou two, it is peppery and not dry, but it is peppery
Taste is low；And pungent and fragrance are all relatively gentleer after sub warhead capsicum frying, the fragrance of peppery stimulation is not done.Therefore the present invention is adopted
Mixing frying is carried out with India green pepper, the twigs of the chaste tree of Guizhou two and sub warhead capsicum, can make that fragrance is fuller, pungent is softer；
In addition chilli powder and oily ratio are 1:Fragrance is more rich when 7, fragrant and oiliness.And the grease separation soybean oil and sesame oil of frying employing
Compound in proportion, fragrance can be made stronger.Also add a certain amount of zanthoxylum powder in addition, the final peppery flavor oil of paste for preparing has concurrently
Chinese prickly ash and the fragrance and burnt odor taste of capsicum, that is, paste peppery burnt odor, gives off a strong fragrance, fragrant and oiliness, burnt and do not paste, and stimulates taste bud, increases
Plus appetite.
3rd, the raw material for preparing the peppery soya-bean cake employing of paste is raw material soya-bean cake, and raw material soya-bean cake uses the corner in skin of beancurd production
Material, during skin of beancurd is produced many leftover pieces can be produced, and a part of leftover pieces producer directly abandons, a part of leftover pieces factory
Family expenses are producing steamed bean curd roll, but the too high impact mouthfeel of alkali content in steamed bean curd roll, and the raw material soya-bean cake made of steamed bean curd roll is black,
Appearance is bad, therefore the present invention directly adopts skin of beancurd leftover bits and pieces preparing raw material soya-bean cake, on the one hand can reduce waste, more environmentally friendly,
On the other hand it is that skin of beancurd also compares chewy, products taste can be increased.
In addition, during using skin of beancurd leftover pieces preparing raw material soya-bean cake, add albumen powder, carragheen, soybean protein isolate with
And tapioca, the chewy in taste of product can be made fine and smooth, wherein albumen powder and carragheen are used to increase the forming ability of product,
So that product more chewy；And soybean protein isolate is used as surfactant, it can reduce the surface tension of water and oil, and energy
Reduce the surface tension of water and air, it is easy to stable emulsion is formed, so as to be easy to formed product；Side chain in cassava ative starch
The ratio of starch and amylose is up to 80：20, therefore with very high spike viscosity, formed product is also easy to, to increase mouth
Sense.Salt and monosodium glutamate being also added in addition, being mainly used in seasoning, wherein salt content will be controlled strictly, and salt can affect soybean separation protein
White gelation, affects formed product.Extrusion molding in machine is then placed in, the process of extruding can also increase the mouthfeel of product
And quality, make products taste more chewy.
4th, prepare paste peppery local flavor soya-bean cake when, first raw material soya-bean cake is carried out fried, be mainly to confer to more preferable burnt odor taste, increase
Plus mouthfeel.
Prepare and fructus amomi, cloves and fruit grass etc. be added with the bittern adopted during stew in soy sauce soya-bean cake, various spices according to than
Example carries out stew in soy sauce after being well mixed to soya-bean cake, can effectively reduce beany flavor, increases product savoury and aftertaste.
5th, finally prepare in product and be also added with pungent and fragrant flavorings, white pepper fine powder and chicken cream etc., wherein hot flavorings
Use can supplement the spiced fragrance after stew in soy sauce technique, increase mouthfeel, lift peppery fragrance, supplement and lifted to pasting peppery local flavor and having
Effect, also adds in addition ginger fine powder, white pepper fine powder and chicken cream, is to increase product inlet fragrance.
Specific embodiment
With reference to specific embodiment, the invention will be further described.
Embodiment 1
The peppery flavor oil of one kind paste, is prepared by following steps：
（1）Dispensing：8 parts of India green pepper, 12 parts of two twigs of the chaste tree of Guizhou, 8 parts of sub warhead capsicum, 65 parts of sesame oil, 135 parts of soybean oil and flower
2 parts of green pepper powder；
（2）20 mesh are crushed to after India green pepper, the twigs of the chaste tree of Guizhou two and sub warhead capsicum are mixed, chilli powder is obtained；Then by sesame oil
165 DEG C are heated to after soybean oil mixing, then stop heating, and be slowly added to chilli powder and zanthoxylum powder, stirred to oil temperature drop
To be incubated 7h after 40 DEG C, filter residue is filtered to remove with 200 mesh filter screens, peppery flavor oil must be pasted.
Pungent and fragrant flavorings by following mixed raw material into：8 parts of long and thin hot pepper powder, 0.5 part of white pepper powder, 0.6 part of onion powder, anise
0.5 part of powder, 0.3 part of spiceleaf powder, 0.6 part of fennel powder, 0.1 part of ginger powder, 5 parts of cumin powder, 1 part of zanthoxylum powder, celery powder 0.6
2 parts of part, 0.5 part of chive powder, 3 parts of salt, 4 parts of sugar, 5 parts of monosodium glutamate and chicken powder.
A kind of preparation method for pasting peppery soya-bean cake, comprises the following steps：
（1）After first are crushed 110 parts of skin of beancurd leftover pieces, with 0.9 part of dietary alkali, 0.7 part of salt, 4 parts of soybean protein isolates, 2 parts of wood
Sweet potato starch, 1 part of albumen powder, 0.8 part of carragheen and 0.6 part of monosodium glutamate mixing, are subsequently adding 44 parts of water and stir；
（2）Extrude again and grow into 15cm, the column of a diameter of 2cm, be then placed in boiling 25min in 55 DEG C of water, pull out after drying
It is 2mm thin slices to be cut into thickness, obtains raw material soya-bean cake；
（3）Fried soya-bean cake：800 portions of raw material soya-bean cakes are put into into temperature to occur to fry in 100 DEG C of soybean oils to raw material soya-bean cake outer surface
Small particles, takes the dish out of the pot and dries, and obtains fried soya-bean cake；
（4）Stew in soy sauce soya-bean cake：Fried soya-bean cake is placed in into stew in soy sauce 30min in 75 DEG C of bittern, stew in soy sauce soya-bean cake is obtained；Wherein bittern is by following
Mixed raw material into：3 parts of Chinese prickly ash, 5 parts of capsicum, 2 parts of rhizoma zingiberis, 1 part of dried orange peel, 0.9 part of cardamom, 0.9 part of spiceleaf, 2 parts of fennel seeds, meat
2 parts of osmanthus, 1 part of the root of Dahurain angelica, 2 parts of cloves, 3 parts of Radix Glycyrrhizae, 1 part of fructus amomi, 1.5 parts of tsaoko, anistree 1.5 parts, 20 parts of chicken cream, beef extract 15
Part, 25 parts of salt, 1 part of ethylmaltol, 20 parts of dark soy sauce and 3000 parts of water；
（5）Mixing pack：By 30 parts of peppery flavor oils of paste, 70 parts of pungent and fragrant flavorings, 2 parts of ethylmaltols, 60 parts of ginger fine powders, 10
Part white pepper fine powder, 25 portions of chicken cream, 60 portions of salt, 100 portions of sugar are well mixed with stew in soy sauce soya-bean cake, pack sealing；
（6）Sterilizing：Sterilize 35min at a temperature of 105 DEG C, obtains product.
Embodiment 2
The peppery flavor oil of one kind paste, is prepared by following steps：
（1）Dispensing：9 parts of India green pepper, 11 parts of two twigs of the chaste tree of Guizhou, 9 parts of sub warhead capsicum, 68 parts of sesame oil, 136 parts of soybean oil and flower
3 parts of green pepper powder；
（2）30 mesh are crushed to after India green pepper, the twigs of the chaste tree of Guizhou two and sub warhead capsicum are mixed, chilli powder is obtained；Then by sesame oil
165 DEG C are heated to after soybean oil mixing, then stop heating, and be slowly added to chilli powder and zanthoxylum powder, stirred to oil temperature drop
To be incubated 8h after 45 DEG C, filter residue is filtered to remove with 200 mesh filter screens, peppery flavor oil must be pasted.
Pungent and fragrant flavorings by following mixed raw material into：8.2 parts of long and thin hot pepper powder, 0.52 part of white pepper powder, 0.58 part of onion powder,
0.52 part of star aniseed powder, 0.32 part of spiceleaf powder, 0.58 part of fennel powder, 0.12 part of ginger powder, 5.2 parts of cumin powder, zanthoxylum powder 1.2
2.2 parts of part, 0.58 part of celery powder, 0.52 part of chive powder, 3.2 parts of salt, 3.8 parts of sugar, 5.2 parts of monosodium glutamate and chicken powder.
A kind of preparation method for pasting peppery soya-bean cake, comprises the following steps：
（1）After first are crushed 108 parts of skin of beancurd leftover pieces, with 0.92 part of dietary alkali, 0.72 portion of salt, 3.8 parts of soybean protein isolates,
2.2 portions of tapiocas, 1.2 parts of albumen powders, 0.78 part of carragheen and 0.62 part of monosodium glutamate mixing, are subsequently adding 44.2 parts of water stirrings
Uniformly；
（2）Place into extruding in machine and grow into 16cm, the column of a diameter of 3cm, be then placed in boiling 30min in 60 DEG C of water,
It is 3mm thin slices to pull out and be cut into after drying thickness, obtains raw material soya-bean cake；
（3）Fried soya-bean cake：820 portions of raw material soya-bean cakes are put into into temperature to occur to fry in 105 DEG C of soybean oils to raw material soya-bean cake outer surface
Small particles, takes the dish out of the pot and dries, and obtains fried soya-bean cake；
（4）Stew in soy sauce soya-bean cake：Fried soya-bean cake is placed in into stew in soy sauce 20min in 80 DEG C of bittern, stew in soy sauce soya-bean cake is obtained；Wherein bittern is by following
Mixed raw material into：It is 3.2 parts of Chinese prickly ash, 4.8 parts of capsicum, 2.2 parts of rhizoma zingiberis, 1.2 parts of dried orange peel, 0.88 part of cardamom, 0.92 part of spiceleaf, little
1.8 parts of fennel, 2.2 parts of Chinese cassia tree, 1.2 parts of the root of Dahurain angelica, 1.8 parts of cloves, 3.2 parts of Radix Glycyrrhizae, 1.1 parts of fructus amomi, 1.4 parts of tsaoko, anise 1.4
Part, 22 parts of chicken cream, 14 parts of beef extract, 26 parts of salt, 1.1 parts of ethylmaltol, 22 parts of dark soy sauce and 3000 parts of water.
（5）Mixing pack：Peppery flavor oil, 68 portions of pungent and fragrant flavorings, 2.2 portions of ethylmaltols, 62 portions of gingers are pasted by 32 parts
Fine powder, 9.8 portions of white pepper fine powders, 26 portions of chicken cream, 58 portions of salt, 105 portions of sugar are well mixed with stew in soy sauce soya-bean cake, pack sealing；
（6）Sterilizing：Sterilize 30min at a temperature of 110 DEG C, obtains product.
Embodiment 3
The peppery flavor oil of one kind paste, is prepared by following steps：
（1）Dispensing：10 parts of India green pepper, 10 parts of two twigs of the chaste tree of Guizhou, 11 parts of sub warhead capsicum, 72 parts of sesame oil, 137 parts of soybean oil and
4 parts of zanthoxylum powder；
（2）40 mesh are crushed to after India green pepper, the twigs of the chaste tree of Guizhou two and sub warhead capsicum are mixed, chilli powder is obtained；Then by sesame oil
170 DEG C are heated to after soybean oil mixing, then stop heating, and be slowly added to chilli powder and zanthoxylum powder, stirred to oil temperature drop
To be incubated 9h after 45 DEG C, filter residue is filtered to remove with 200 mesh filter screens, peppery flavor oil must be pasted.
Pungent and fragrant flavorings by following mixed raw material into：8.4 parts of long and thin hot pepper powder, 0.54 part of white pepper powder, 0.56 part of onion powder,
0.54 part of star aniseed powder, 0.34 part of spiceleaf powder, 0.56 part of fennel powder, 0.14 part of ginger powder, 5.4 parts of cumin powder, zanthoxylum powder 1.4
2.4 parts of part, 0.57 part of celery powder, 0.54 part of chive powder, 3.4 parts of salt, 3.6 parts of sugar, 5.4 parts of monosodium glutamate and chicken powder.
A kind of preparation method for pasting peppery soya-bean cake, comprises the following steps：
（1）After first are crushed 106 parts of skin of beancurd leftover pieces, with 0.94 part of dietary alkali, 0.74 portion of salt, 3.6 parts of soybean protein isolates,
2.4 portions of tapiocas, 1.4 parts of albumen powders, 0.76 part of carragheen and 0.64 part of monosodium glutamate mixing, are subsequently adding 44.4 parts of water stirrings
Uniformly；
（2）Place into extruding in machine and grow into 17cm, the column of a diameter of 4cm, be then placed in boiling 35min in 65 DEG C of water,
It is 4mm thin slices to pull out and be cut into after drying thickness, obtains raw material soya-bean cake；
（3）Fried soya-bean cake：840 portions of raw material soya-bean cakes are put into into temperature to occur to fry in 110 DEG C of soybean oils to raw material soya-bean cake outer surface
Small particles, takes the dish out of the pot and dries, and obtains fried soya-bean cake；
（4）Stew in soy sauce soya-bean cake：Fried soya-bean cake is placed in into stew in soy sauce 20min in 85 DEG C of bittern, stew in soy sauce soya-bean cake is obtained；Wherein bittern is by following
Mixed raw material into：It is 3.4 parts of Chinese prickly ash, 4.6 parts of capsicum, 2.4 parts of rhizoma zingiberis, 1.4 parts of dried orange peel, 0.86 part of cardamom, 0.94 part of spiceleaf, little
1.6 parts of fennel, 2.4 parts of Chinese cassia tree, 1.4 parts of the root of Dahurain angelica, 1.6 parts of cloves, 3.4 parts of Radix Glycyrrhizae, 1.2 parts of fructus amomi, 1.3 parts of tsaoko, anise 1.3
Part, 24 parts of chicken cream, 13 parts of beef extract, 27 parts of salt, 1.2 parts of ethylmaltol, 24 parts of dark soy sauce and 3000 parts of water.
（5）Mixing pack：Peppery flavor oil, 66 portions of pungent and fragrant flavorings, 2.4 portions of ethylmaltols, 64 portions of gingers are pasted by 34 parts
Fine powder, 9.6 portions of white pepper fine powders, 27 portions of chicken cream, 57 portions of salt, 110 portions of sugar are well mixed with stew in soy sauce soya-bean cake, pack sealing；
（6）Sterilizing：Sterilize 25min at a temperature of 115 DEG C, obtains product.
Embodiment 4
The peppery flavor oil of one kind paste, is prepared by following steps：
（1）Dispensing：10 parts of India green pepper, 10 parts of two twigs of the chaste tree of Guizhou, 10 parts of sub warhead capsicum, 70 parts of sesame oil, 140 parts of soybean oil and
3 parts of zanthoxylum powder；
（2）30 mesh are crushed to after India green pepper, the twigs of the chaste tree of Guizhou two and sub warhead capsicum are mixed, chilli powder is obtained；Then by sesame oil
170 DEG C are heated to after soybean oil mixing, then stop heating, and be slowly added to chilli powder and zanthoxylum powder, stirred to oil temperature drop
To be incubated 8h after 45 DEG C, filter residue is filtered to remove with 200 mesh filter screens, peppery flavor oil must be pasted.
Pungent and fragrant flavorings by following mixed raw material into：8.5 parts of long and thin hot pepper powder, 0.55 part of white pepper powder, 0.55 part of onion powder,
0.55 part of star aniseed powder, 0.35 part of spiceleaf powder, 0.55 part of fennel powder, 0.15 part of ginger powder, 5.5 parts of cumin powder, zanthoxylum powder 1.5
2.5 parts of part, 0.55 part of celery powder, 0.55 part of chive powder, 3.5 parts of salt, 3.5 parts of sugar, 5.5 parts of monosodium glutamate and chicken powder.
A kind of preparation method for pasting peppery soya-bean cake, comprises the following steps：
（1）After first are crushed 105 parts of skin of beancurd leftover pieces, with 0.95 part of dietary alkali, 0.75 portion of salt, 3.5 parts of soybean protein isolates,
2.5 portions of tapiocas, 1.5 parts of albumen powders, 0.75 part of carragheen and 0.65 part of monosodium glutamate mixing, are subsequently adding 44.5 parts of water stirrings
Uniformly；
（2）Place into extruding in machine and grow into 20cm, the column of a diameter of 3cm, be then placed in boiling 30min in 60 DEG C of water,
It is 3mm thin slices to pull out and be cut into after drying thickness, obtains raw material soya-bean cake；
（3）Fried soya-bean cake：850 portions of raw material soya-bean cakes are put into into temperature to occur to fry in 115 DEG C of soybean oils to raw material soya-bean cake outer surface
Small particles, takes the dish out of the pot and dries, and obtains fried soya-bean cake；
（4）Stew in soy sauce soya-bean cake：Fried soya-bean cake is placed in into stew in soy sauce 25min in 80 DEG C of bittern, stew in soy sauce soya-bean cake is obtained；Wherein bittern is by following
Mixed raw material into：It is 3.5 parts of Chinese prickly ash, 4.5 parts of capsicum, 2.5 parts of rhizoma zingiberis, 1.5 parts of dried orange peel, 0.85 part of cardamom, 0.95 part of spiceleaf, little
1.5 parts of fennel, 2.5 parts of Chinese cassia tree, 1.5 parts of the root of Dahurain angelica, 1.5 parts of cloves, 3.5 parts of Radix Glycyrrhizae, 1.3 parts of fructus amomi, 1.2 parts of tsaoko, anise 1.2
Part, 25 parts of chicken cream, 12 parts of beef extract, 28 parts of salt, 1.3 parts of ethylmaltol, 25 parts of dark soy sauce and 3000 parts of water.
（5）Mixing pack：Peppery flavor oil, 65 portions of pungent and fragrant flavorings, 2.5 portions of ethylmaltols, 65 portions of gingers are pasted by 35 parts
Fine powder, 9.5 portions of white pepper fine powders, 28 portions of chicken cream, 56 portions of salt, 115 portions of sugar are well mixed with stew in soy sauce soya-bean cake, pack sealing；
（6）Sterilizing：Sterilize 30min at a temperature of 110 DEG C, obtains product.
Embodiment 5
The peppery flavor oil of one kind paste, is prepared by following steps：
（1）Dispensing：11 parts of India green pepper, 9 parts of two twigs of the chaste tree of Guizhou, 11 parts of sub warhead capsicum, 73 parts of sesame oil, 138 parts of soybean oil and
2 parts of zanthoxylum powder；
（2）50 mesh are crushed to after India green pepper, the twigs of the chaste tree of Guizhou two and sub warhead capsicum are mixed, chilli powder is obtained；Then by sesame oil
170 DEG C are heated to after soybean oil mixing, then stop heating, and be slowly added to chilli powder and zanthoxylum powder, stirred to oil temperature drop
To be incubated 7h after 40 DEG C, filter residue is filtered to remove with 200 mesh filter screens, peppery flavor oil must be pasted.
Pungent and fragrant flavorings by following mixed raw material into：8.6 parts of long and thin hot pepper powder, 0.56 part of white pepper powder, 0.54 part of onion powder,
0.56 part of star aniseed powder, 0.36 part of spiceleaf powder, 0.54 part of fennel powder, 0.16 part of ginger powder, 5.6 parts of cumin powder, zanthoxylum powder 1.6
2.6 parts of part, 0.56 part of celery powder, 0.56 part of chive powder, 3.6 parts of salt, 3.3 parts of sugar, 5.6 parts of monosodium glutamate and chicken powder.
A kind of preparation method for pasting peppery soya-bean cake, comprises the following steps：
（1）After first are crushed 104 parts of skin of beancurd leftover pieces, with 0.96 part of dietary alkali, 0.76 portion of salt, 3.4 parts of soybean protein isolates,
2.6 portions of tapiocas, 1.6 parts of albumen powders, 0.74 part of carragheen and 0.66 part of monosodium glutamate mixing, are subsequently adding 44.6 parts of water stirrings
Uniformly；
（2）Place into extruding in machine and grow into 18cm, the column of a diameter of 2cm, be then placed in boiling 25min in 55 DEG C of water,
It is 2mm thin slices to pull out and be cut into after drying thickness, obtains raw material soya-bean cake；
（3）Fried soya-bean cake：860 portions of raw material soya-bean cakes are put into into temperature to occur to fry in 120 DEG C of soybean oils to raw material soya-bean cake outer surface
Small particles, takes the dish out of the pot and dries, and obtains fried soya-bean cake；
（4）Stew in soy sauce soya-bean cake：Fried soya-bean cake is placed in into stew in soy sauce 30min in 75 DEG C of bittern, stew in soy sauce soya-bean cake is obtained；Wherein bittern is by following
Mixed raw material into：It is 3.6 parts of Chinese prickly ash, 4.3 parts of capsicum, 2.6 parts of rhizoma zingiberis, 1.6 parts of dried orange peel, 0.84 part of cardamom, 0.96 part of spiceleaf, little
1.4 parts of fennel, 2.6 parts of Chinese cassia tree, 1.6 parts of the root of Dahurain angelica, 1.4 parts of cloves, 3.6 parts of Radix Glycyrrhizae, 1.4 parts of fructus amomi, 1.1 parts of tsaoko, anise 1.1
Part, 26 parts of chicken cream, 11 parts of beef extract, 29 parts of salt, 1.4 parts of ethylmaltol, 26 parts of dark soy sauce and 3000 parts of water.
（5）Mixing pack：Peppery flavor oil, 62 portions of pungent and fragrant flavorings, 2.6 portions of ethylmaltols, 68 portions of gingers are pasted by 36 parts
Fine powder, 9.4 portions of white pepper fine powders, 29 portions of chicken cream, 55 portions of salt, 120 portions of sugar are well mixed with stew in soy sauce soya-bean cake, pack sealing；
（6）Sterilizing：Sterilize 35min at a temperature of 105 DEG C, obtains product.
Embodiment 6
The peppery flavor oil of one kind paste, is prepared by following steps：
（1）Dispensing：12 parts of India green pepper, 8 parts of two twigs of the chaste tree of Guizhou, 12 parts of sub warhead capsicum, 74 parts of sesame oil, 142 parts of soybean oil and
3 parts of zanthoxylum powder；
（2）20 mesh are crushed to after India green pepper, the twigs of the chaste tree of Guizhou two and sub warhead capsicum are mixed, chilli powder is obtained；Then by sesame oil
170 DEG C are heated to after soybean oil mixing, then stop heating, and be slowly added to chilli powder and zanthoxylum powder, stirred to oil temperature drop
To be incubated 9h after 50 DEG C, filter residue is filtered to remove with 200 mesh filter screens, peppery flavor oil must be pasted.
Pungent and fragrant flavorings by following mixed raw material into：8.8 parts of long and thin hot pepper powder, 0.58 part of white pepper powder, 0.52 part of onion powder,
0.58 part of star aniseed powder, 0.38 part of spiceleaf powder, 0.52 part of fennel powder, 0.18 part of ginger powder, 5.8 parts of cumin powder, zanthoxylum powder 1.8
2.8 parts of part, 0.54 part of celery powder, 0.58 part of chive powder, 3.8 parts of salt, 3.4 parts of sugar, 5.8 parts of monosodium glutamate and chicken powder.
A kind of preparation method for pasting peppery soya-bean cake, comprises the following steps：
（1）After first are crushed 103 parts of skin of beancurd leftover pieces, with 0.98 part of dietary alkali, 0.78 portion of salt, 3.3 parts of soybean protein isolates,
2.8 portions of tapiocas, 1.8 parts of albumen powders, 0.72 part of carragheen and 0.68 part of monosodium glutamate mixing, are subsequently adding 44.7 parts of water stirrings
Uniformly；
（2）Place into extruding in machine and grow into 22cm, the column of a diameter of 4cm, be then placed in boiling 30min in 65 DEG C of water,
It is 3mm thin slices to pull out and be cut into after drying thickness, obtains raw material soya-bean cake；
（3）Fried soya-bean cake：880 portions of raw material soya-bean cakes are put into into temperature to occur to fry in 100 DEG C of soybean oils to raw material soya-bean cake outer surface
Small particles, takes the dish out of the pot and dries, and obtains fried soya-bean cake；
（4）Stew in soy sauce soya-bean cake：Fried soya-bean cake is placed in into stew in soy sauce 20min in 80 DEG C of bittern, stew in soy sauce soya-bean cake is obtained；Wherein bittern is by following
Mixed raw material into：It is 3.8 parts of Chinese prickly ash, 4.2 parts of capsicum, 2.8 parts of rhizoma zingiberis, 1.8 parts of dried orange peel, 0.82 part of cardamom, 0.98 part of spiceleaf, little
1.2 parts of fennel, 2.8 parts of Chinese cassia tree, 1.8 parts of the root of Dahurain angelica, 1.2 parts of cloves, 3.8 parts of Radix Glycyrrhizae, 1.5 parts of fructus amomi, 1 part of tsaoko, anistree 1 part,
3000 parts of 28 parts of chicken cream, 10 parts of beef extract, 30 parts of salt, 1.45 parts of ethylmaltol, 28 parts of dark soy sauce and water.
（5）Mixing pack：Peppery flavor oil, 60 portions of pungent and fragrant flavorings, 2.8 portions of ethylmaltols, 70 portions of gingers are pasted by 38 parts
Fine powder, 9.2 portions of white pepper fine powders, 30 portions of chicken cream, 54 portions of salt, 130 portions of sugar are well mixed with stew in soy sauce soya-bean cake, pack sealing；
（6）Sterilizing：Sterilize 30min at a temperature of 110 DEG C, obtains product.
Embodiment 7
The peppery flavor oil of one kind paste, is prepared by following steps：
（1）Dispensing：8 parts of India green pepper, 8 parts of two twigs of the chaste tree of Guizhou, 10 parts of sub warhead capsicum, 75 parts of sesame oil, 145 parts of soybean oil and flower
4 parts of green pepper powder；
（2）30 mesh are crushed to after India green pepper, the twigs of the chaste tree of Guizhou two and sub warhead capsicum are mixed, chilli powder is obtained；Then by sesame oil
175 DEG C are heated to after soybean oil mixing, then stop heating, and be slowly added to chilli powder and zanthoxylum powder, stirred to oil temperature drop
To be incubated 8h after 50 DEG C, filter residue is filtered to remove with 200 mesh filter screens, peppery flavor oil must be pasted.
Pungent and fragrant flavorings by following mixed raw material into：9 parts of long and thin hot pepper powder, 0.6 part of white pepper powder, 0.5 part of onion powder, anise
0.6 part of powder, 0.4 part of spiceleaf powder, 0.5 part of fennel powder, 0.2 part of ginger powder, 6 parts of cumin powder, 1.9 parts of zanthoxylum powder, celery powder 0.5
2.9 parts of part, 0.6 part of chive powder, 4 parts of salt, 3.2 parts of sugar, 6 parts of monosodium glutamate and chicken powder.
A kind of preparation method for pasting peppery soya-bean cake, comprises the following steps：
（1）After first are crushed 102 parts of skin of beancurd leftover pieces, with 1 part of dietary alkali, 0.8 portion of salt, 3.2 parts of soybean protein isolates, 3.0 parts
Tapioca, 1.9 parts of albumen powders, 0.7 part of carragheen and 0.7 part of monosodium glutamate mixing, are subsequently adding 44.8 parts of water and stir；
（2）Place into extruding in machine and grow into 24cm, the column of a diameter of 2cm, be then placed in boiling 35min in 60 DEG C of water,
It is 4mm thin slices to pull out and be cut into after drying thickness, obtains raw material soya-bean cake；
（3）Fried soya-bean cake：890 portions of raw material soya-bean cakes are put into into temperature to occur to fry in 110 DEG C of soybean oils to raw material soya-bean cake outer surface
Small particles, takes the dish out of the pot and dries, and obtains fried soya-bean cake；
（4）Stew in soy sauce soya-bean cake：Fried soya-bean cake is placed in into stew in soy sauce 20min in 85 DEG C of bittern, stew in soy sauce soya-bean cake is obtained；Wherein bittern is by following
Mixed raw material into：4 parts of Chinese prickly ash, 4 parts of capsicum, 3 parts of rhizoma zingiberis, 2 parts of dried orange peel, 0.8 part of cardamom, 1 part of spiceleaf, 1 part of fennel seeds, Chinese cassia tree
3 parts, 2 parts of the root of Dahurain angelica, 1 part of cloves, 4 parts of Radix Glycyrrhizae, 1 part of fructus amomi, 1.5 parts of tsaoko, anistree 1.4 parts, 29 parts of chicken cream, 15 parts of beef extract,
3000 parts of 25 parts of salt, 1.1 parts of ethylmaltol, 29 parts of dark soy sauce and water.
（5）Mixing pack：Peppery flavor oil, 62 parts of pungent and fragrant flavorings, 3 parts of ethylmaltols, 65 parts of ginger extracts are pasted by 40 parts
Powder, 9 portions of white pepper fine powders, 25 portions of chicken cream, 52 portions of salt, 140 portions of sugar are well mixed with stew in soy sauce soya-bean cake, pack sealing；
（6）Sterilizing：Sterilize 25min at a temperature of 115 DEG C, obtains product.
Embodiment 8
The peppery flavor oil of one kind paste, is prepared by following steps：
（1）Dispensing：9 parts of India green pepper, 9 parts of two twigs of the chaste tree of Guizhou, 11 parts of sub warhead capsicum, 70 parts of sesame oil, 142 parts of soybean oil and flower
5 parts of green pepper powder；
（2）40 mesh are crushed to after India green pepper, the twigs of the chaste tree of Guizhou two and sub warhead capsicum are mixed, chilli powder is obtained；Then by sesame oil
175 DEG C are heated to after soybean oil mixing, then stop heating, and be slowly added to chilli powder and zanthoxylum powder, stirred to oil temperature drop
To be incubated 9h after 50 DEG C, filter residue is filtered to remove with 200 mesh filter screens, peppery flavor oil must be pasted.
Pungent and fragrant flavorings by following mixed raw material into：8.8 parts of long and thin hot pepper powder, 0.55 part of white pepper powder, 0.6 part of onion powder,
0.6 part of star aniseed powder, 0.36 part of spiceleaf powder, 0.55 part of fennel powder, 0.15 part of ginger powder, 6 parts of cumin powder, 2 parts of zanthoxylum powder, celery
3 parts of 0.54 part of powder, 0.58 part of chive powder, 3.8 parts of salt, 3 parts of sugar, 5.8 parts of monosodium glutamate and chicken powder.
A kind of preparation method for pasting peppery soya-bean cake, comprises the following steps：
（1）After first are crushed 100 parts of skin of beancurd leftover pieces, with 1 part of dietary alkali, 0.8 part of salt, 3 parts of soybean protein isolates, 2.6 parts of wood
Sweet potato starch, 2 parts of albumen powders, 0.8 part of carragheen and 0.66 part of monosodium glutamate mixing, are subsequently adding 45 parts of water and stir；
（2）Place into extruding in machine and grow into 25cm, the column of a diameter of 3cm, be then placed in boiling 25min in 55 DEG C of water,
It is 3mm thin slices to pull out and be cut into after drying thickness, obtains raw material soya-bean cake；
（3）Fried soya-bean cake：900 portions of raw material soya-bean cakes are put into into temperature to occur to fry in 120 DEG C of soybean oils to raw material soya-bean cake outer surface
Small particles, takes the dish out of the pot and dries, and obtains fried soya-bean cake；
（4）Stew in soy sauce soya-bean cake：Fried soya-bean cake is placed in into stew in soy sauce 30min in 75 DEG C of bittern, stew in soy sauce soya-bean cake is obtained；Wherein bittern is by following
Mixed raw material into：3.2 parts of Chinese prickly ash, 4.5 parts of capsicum, 2.8 parts of rhizoma zingiberis, 1.5 parts of dried orange peel, 0.8 part of cardamom, 0.9 part of spiceleaf, little fennel
Fragrant 1.2 parts, 2.5 parts of Chinese cassia tree, 1.5 parts of the root of Dahurain angelica, 1.5 parts of cloves, 3 parts of Radix Glycyrrhizae, 1.2 parts of fructus amomi, 1.4 parts of tsaoko, it is anistree 1.3 parts,
3000 parts of 30 parts of chicken cream, 14 parts of beef extract, 26 parts of salt, 1.2 parts of ethylmaltol, 30 parts of dark soy sauce and water.
（5）Mixing pack：Peppery flavor oil, 65 portions of pungent and fragrant flavorings, 2.5 portions of ethylmaltols, 68 portions of gingers are pasted by 36 parts
Fine powder, 9.5 portions of white pepper fine powders, 26 portions of chicken cream, 50 portions of salt, 150 portions of sugar are well mixed with stew in soy sauce soya-bean cake, pack sealing；
（6）Sterilizing：Sterilize 30min at a temperature of 110 DEG C, obtains product.
Comparative example 1
Comparative example 1 is substantially the same manner as Example 8, and difference is：Capsicum is pasted in peppery flavor oil dispensing only with India green pepper,
I.e.：
（1）Dispensing：5 parts of 29 parts of India green pepper, 70 parts of sesame oil, 142 parts of soybean oil and zanthoxylum powder；Other steps and the phase of embodiment 8
Together.
Comparative example 2
Comparative example 2 is substantially the same manner as Example 8, and difference is：Capsicum is pasted in peppery flavor oil dispensing only with the chaste tree of Guizhou two
Bar, i.e.,：
The peppery flavor oil of one kind paste, has following steps to prepare：
（1）Dispensing：5 parts of 29 parts of two twigs of the chaste tree of Guizhou, 70 parts of sesame oil, 142 parts of soybean oil and zanthoxylum powder；Other steps and embodiment
8 is identical.
Comparative example 3
Comparative example 3 is substantially the same manner as Example 8, and difference is to prepare do not use when pasting peppery soya-bean cake pungent and fragrant flavorings, its
His method is same as Example 8.
Paste peppery flavor oil subjective appreciation
Please 10 subjective appreciation persons carry out subjective appreciation to pasting peppery flavor oil, evaluation index is color and luster, fragrance, flavour and mouthfeel,
Sensory evaluation must be divided into the mean value of 10 sensory evaluation personnel scorings；Subjective appreciation standard is as shown in table 1, the embodiment of the present invention
The sensory results of 1-8 are shown in Table 2.
Table 1 pastes peppery flavor oil subjective appreciation
The results of sensory evaluation of table 2
Paste peppery local flavor soya-bean cake subjective appreciation
10 subjective appreciation persons are selected to carry out sensory evaluation to the laboratory sample for giving, with reference to GB/T23494-2009《Dried bean curd
Subjective appreciation is required》, sensory evaluation must be divided into the mean value of 10 sensory evaluation personnel scoring, paste peppery local flavor soya-bean cake subjective appreciation
Standard and result are shown in Table respectively 3 and table 4.
Table 3 pastes peppery local flavor soya-bean cake subjective appreciation standard
Table 4 pastes peppery local flavor soya-bean cake results of sensory evaluation
As shown in Table 2, the peppery flavor oil of paste that prepared by the present invention has the peppery fragrance of strong paste and burnt odor taste, and full aroma is soft,
It is fragrant and oiliness, it is burnt and do not paste；And comparative example 1 pastes the raw material of hot pepper of peppery flavor oil only with India green pepper, the product fragrant spicy of preparation
Relatively rush, comparative example 2 is only with the twigs of the chaste tree of Guizhou two, and fragrant spicy is weaker, illustrate the present invention by India green pepper, the twigs of the chaste tree of Guizhou two and sub warhead
Capsicum is used in mixed way, and fragrant spicy can be made more strong soft.
Adopt pungent and fragrant flavorings in comparative example 3 in addition, the peppery fragrance of final products is on the weak side, illustrate that pungent and fragrant flavorings can be with
Lift and strengthen the local flavor of the peppery flavor oil of paste.
Finally illustrate, above example is only to illustrate technical scheme and unrestricted, and this area is common
Other modifications or equivalent that technical staff is made to technical scheme, without departing from technical solution of the present invention
Spirit and scope, all should cover in the middle of scope of the presently claimed invention.
Claims (9)
- It is 1. a kind of to paste peppery flavor oil, it is characterised in that：It is prepared from the following raw materials in parts by weight：India's green pepper 8-12 parts, Guizhou two Twigs of the chaste tree 8-12 parts, sub warhead capsicum 8-12 parts, sesame oil 65-75 parts, soybean oil 135-145 parts and zanthoxylum powder 2-5 parts.
- 2. one kind according to claim 1 pastes peppery flavor oil, it is characterised in that：The India green pepper, the twigs of the chaste tree of Guizhou two and son The weight ratio of bullet capsicum is 1:1:1.
- 3. one kind according to claim 1 pastes peppery flavor oil, it is characterised in that：The weight ratio of the sesame oil and soybean oil For 1:2.
- 4. one kind according to claim 1 pastes peppery flavor oil, it is characterised in that：Prepared by following steps：By India green pepper, expensive 20-50 mesh is crushed to after the twigs of the chaste tree of state two and the mixing of sub warhead capsicum, chilli powder is obtained；Then will add after sesame oil and soybean oil mixing Heat to 165-175 DEG C, then stops heating, and is slowly added to chilli powder and zanthoxylum powder, stirs and protected after being reduced to 40-50 DEG C to oil temperature Warm 7-9h, is filtered to remove filter residue, must paste peppery flavor oil.
- 5. the peppery soya-bean cake of paste that prepared by the peppery flavor oil of paste described in a kind of utilization claim 1, it is characterised in that：By following weight portion Several raw materials are made：Paste peppery flavor oil 30-40 parts, raw material soya-bean cake 800-900 parts, pungent and fragrant flavorings 60-70 parts, ethylmaltol 2-3 parts, ginger fine powder 60-70 part, white pepper fine powder 9-10 part, chicken cream 25-30 parts, salt 50-60 parts and sugar 100-150 parts.
- It is 6. according to claim 5 to paste peppery soya-bean cake, it is characterised in that：The raw material soya-bean cake is prepared by following steps：（1）After first are crushed 100-110 part skin of beancurd leftover pieces, with 0.9-1 part dietary alkalis, 0.7-0.8 part salt, 3-4 parts soybean point From the mixing of albumen, 2-3 part tapiocas, 1-2 part albumen powders, 0.7-0.8 parts carragheen and 0.6-0.7 parts monosodium glutamate, Ran Houjia Enter 44-45 part water to stir；（2）Extrude again and grow into 15-25cm, the column of a diameter of 2-4cm, be then placed in boiling 25-35min in 55-65 DEG C of water, It is 2-4mm thin slices to pull out and be cut into after drying thickness, obtains raw material soya-bean cake.
- It is 7. according to claim 5 to paste peppery soya-bean cake, it is characterised in that：The pungent and fragrant flavorings are made up of following raw material：The Qin Green pepper powder 8-9 parts, white pepper powder 0.5-0.6 parts, onion powder 0.5-0.6 parts, star aniseed powder 0.5-0.6 parts, spiceleaf powder 0.3-0.4 parts, Fennel powder 0.5-0.6 part, ginger powder 0.1-0.2 parts, cumin powder 5-6 parts, zanthoxylum powder 1-2 parts, celery powder 0.5-0.6 parts, perfume (or spice) Green onion powder 0.5-0.6 parts, salt 3-4 parts, sugar 3-4 parts, monosodium glutamate 5-6 parts and chicken powder 2-3 part.
- 8. the preparation method of the peppery soya-bean cake of a kind of paste according to claim 5, it is characterised in that comprise the following steps：（1）Fried raw material soya-bean cake：Raw material soya-bean cake is put into into temperature to fry to raw material soya-bean cake outer surface in 100-120 DEG C of soybean oil Existing small particles, obtains fried soya-bean cake；（2）Stew in soy sauce soya-bean cake：Fried soya-bean cake is placed in into stew in soy sauce 20-30min in 75-85 DEG C of bittern, stew in soy sauce soya-bean cake is obtained；（3）Mixing pack：To paste peppery flavor oil, pungent and fragrant flavorings, ethylmaltol, ginger fine powder, white pepper fine powder, chicken cream, Salt, sugar are well mixed with stew in soy sauce soya-bean cake, pack sealing；（4）Sterilizing：Sterilize 25-35min at a temperature of 105-115 DEG C, obtains product.
- 9. the preparation method of the peppery soya-bean cake of a kind of paste according to claim 8, it is characterised in that：The bittern is by following raw material Make：Chinese prickly ash 3-4 parts, capsicum 4-5 parts, rhizoma zingiberis 2-3 parts, dried orange peel 1-2 parts, cardamom 0.8-0.9 parts, spiceleaf 0.9-1 parts, fennel seeds 1-2 parts, Chinese cassia tree 2-3 parts, root of Dahurain angelica 1-2 parts, cloves 1-2 parts, Radix Glycyrrhizae 3-4 parts, fructus amomi 1-1.5 parts, tsaoko 1-1.5 parts, anise 1- 1.5 parts, chicken cream 20-30 parts, beef extract 10-15 parts, salt 25-30 parts, ethylmaltol 1-1.45 parts, dark soy sauce 20-30 parts and water 3000 parts.
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| CN107410880A (en) * | 2017-08-14 | 2017-12-01 | 安徽皓皓食品有限公司 | A kind of flavor extruding cake and preparation method |
| CN109566696A (en) * | 2019-01-26 | 2019-04-05 | 南阳师范学院 | A kind of hypoglycemic biscuit and preparation method thereof |
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