Spiced dried bean curd

[0026] Example one

[0027] The compatibility is: 3-5 kg ​​of premium soybeans, 600-650 g of refined salt, 250-300 g of soy sauce, 15-20 g of cinnamon, 25-30 g of ginger, 15-20 g of chives, 10-15 g of monosodium glutamate.

[0028] Preparation:

[0029] a. Preparation: 3-5 kg ​​of high-quality soybeans, 600-650 grams of refined salt, 250-300 grams of soy sauce, 15-20 grams of cinnamon, 25-30 grams of ginger, 15-20 grams of chives, 10-15 grams of monosodium glutamate;

[0030] b. Refining: first wash the soybeans, soak them in clean water for a day and night, then grind them into a slurry, and filter the residue for later use;

[0031] c. Boiling milk: After the ground raw soy milk is boiled in the pot, add 20%-25% water to reduce the concentration of soy milk and slow down the speed of suspected solids, so that the formation of protein coagulation network is slowed down and the moisture is reduced. Wrap with solubles to facilitate smooth drainage of water during squeezing;

[0032] d. Solidification: When the slurry temperature drops to 8_0_-90℃, you can use brine to dot the slurry. When dotting the slurry, pay attention to uniformity and stir frequently, but avoid random stirring. Stop when the slurry has sesame-sized particles, and cover It takes about 30-40 minutes to cover, and when the slurry temperature drops to about 70~C;

[0033] e. Brain-drawing: The tofu must be broken up before loading, which will not only break the network to release the water, but also make the tofu-brain evenly spread on the cloth, and the product quality is tight, which can avoid uneven thickness. More gaps;

[0034] f. Packing: First spread the cloth on the grid board (the grid on the board is determined according to the size of the dried tofu required), and then add the tofu brain on the cloth, so that a layer of tofu brain is added. Tofu nao should be spread evenly, which can be slightly higher than the grid a few millimeters, the quantity should be determined according to the thickness of the dried tofu, but the thickness of each batch should be the same. Then tie the wrapping cloth tightly and press to shape it. After 1 hour, remove the wrapping cloth, use a knife to cut the dried tofu according to the grid mark, and soak the tofu in clean water for about 30 minutes and take it out;

[0035] g. Soaking: Put 500 grams of refined salt in 3 kilograms of clean water and stir well, then put the dried bean curd in the dry salt water tank, soak for half a day, remove it, and drain the water. Take 7 kilograms of water and pour it into a pot, put 100 grams of salt, ginger, cinnamon (packed in a gauze bag), soy sauce, chives, and monosodium glutamate to make brine;

[0036] h. Boil dry: return the prepared brine to a boil and add dried bean curd, boil for about 30 minutes, take a dried bean curd to observe, if the color is brown and red and the taste is delicious, you can take it out;

[0037] Example two

[0038]The compatibility is: 3 kilograms of premium soybeans, 600 grams of refined salt, 250 grams of soy sauce, 15 grams of cinnamon, 25 grams of ginger, 15 grams of chives, and 10 grams of monosodium glutamate. The preparation method is the same as that of Example 1.

[0039] In summary, the dried spiced tofu of the present invention has a fragrant taste, moderate saltiness, and a shelf life of 6 months. It can be used as a health food for ordinary people without any side effects and can be eaten daily; the theoretical basis of the present invention is to benefit Qi Kuan The high-quality soybeans that are beneficial to the spleen and stomach are used as raw materials and are made into dried food for direct consumption, which has a good nourishing and health care effect.