Spicy hot flour sauce formula technology
The present invention provides a spicy hot flour sauce formula technology, and relates to a traditional bean product formula technology. The formula comprises that the main material is soybeans or broad beans, and auxiliary materials are flatspine pricklyash, hot pepper, mixture of five spices, xian...
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| creator | MAO YONGXIANG |
| description | The present invention provides a spicy hot flour sauce formula technology, and relates to a traditional bean product formula technology. The formula comprises that the main material is soybeans or broad beans, and auxiliary materials are flatspine pricklyash, hot pepper, mixture of five spices, xiang sha, fresh ginger, gravy salt, edible oil, fennel and cooking wine. Operation steps comprise: 1, preparing bamboo appliances; 2, select high-quality soybeans or broad beans, sorting to remove residue stone, washing, and carrying out air drying; 3, frying the soybeans or the broad beans until achieving 80% doneness, cooling, and grinding into bean powder; 4, adding water to the bean powder, uniformly blending, covering for half an hour, and loosely stirring, wherein per 500 g of the soybean is added with 250 g of water; 5, placing the loosely stirred bean powder in a steamer to steam for half an hour, pouring into a large dustpan, and cooling; 6, placing the cooled bean powder in a bamboo container with a room tem |
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The formula comprises that the main material is soybeans or broad beans, and auxiliary materials are flatspine pricklyash, hot pepper, mixture of five spices, xiang sha, fresh ginger, gravy salt, edible oil, fennel and cooking wine. Operation steps comprise: 1, preparing bamboo appliances; 2, select high-quality soybeans or broad beans, sorting to remove residue stone, washing, and carrying out air drying; 3, frying the soybeans or the broad beans until achieving 80% doneness, cooling, and grinding into bean powder; 4, adding water to the bean powder, uniformly blending, covering for half an hour, and loosely stirring, wherein per 500 g of the soybean is added with 250 g of water; 5, placing the loosely stirred bean powder in a steamer to steam for half an hour, pouring into a large dustpan, and cooling; 6, placing the cooled bean powder in a bamboo container with a room tem</description><language>chi ; eng</language><subject>FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HUMAN NECESSITIES ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><creationdate>2013</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20131016&DB=EPODOC&CC=CN&NR=103349269A$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,780,885,25564,76547</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20131016&DB=EPODOC&CC=CN&NR=103349269A$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>MAO YONGXIANG</creatorcontrib><title>Spicy hot flour sauce formula technology</title><description>The present invention provides a spicy hot flour sauce formula technology, and relates to a traditional bean product formula technology. 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The formula comprises that the main material is soybeans or broad beans, and auxiliary materials are flatspine pricklyash, hot pepper, mixture of five spices, xiang sha, fresh ginger, gravy salt, edible oil, fennel and cooking wine. Operation steps comprise: 1, preparing bamboo appliances; 2, select high-quality soybeans or broad beans, sorting to remove residue stone, washing, and carrying out air drying; 3, frying the soybeans or the broad beans until achieving 80% doneness, cooling, and grinding into bean powder; 4, adding water to the bean powder, uniformly blending, covering for half an hour, and loosely stirring, wherein per 500 g of the soybean is added with 250 g of water; 5, placing the loosely stirred bean powder in a steamer to steam for half an hour, pouring into a large dustpan, and cooling; 6, placing the cooled bean powder in a bamboo container with a room tem</abstract><oa>free_for_read</oa></addata></record> |
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| language | chi ; eng |
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| subjects | FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES |
| title | Spicy hot flour sauce formula technology |
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