Method for preparing frying bean curd with odor

A production method and technology of stinky tofu, applied in dairy products, food preparation, cheese substitutes, etc., can solve the problems of fried stinky tofu in general taste and aroma

Inactive Publication Date: 2008-03-26
顾渭忠
View PDF0 Cites 27 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But the deep-fried stinky tofu taste and the fragrance that above-mentioned method makes are general, wait to continue to improve especially

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0011] 1. Preparation of brine

[0012] The preparation of brine is very important to the color, aroma and taste of fried stinky tofu. It is specifically made by mixing a certain amount of amaranth stalks, bamboo shoots, fresh bean juice, ginger, licorice, pepper and water, and adding rice wine after cooling With salt and pickled cabbage, then put it in a container and ferment it for four months to one year, and the liquid part obtained is brine. During its fermentation, stirring is carried out 2 to 3 times to make the fermentation even. In the process of preparing the brine, the brine is taken out after fermentation, and the slag can still be placed in the container to add water and continue to ferment. The weight ratio of concrete raw material is as follows:

[0013] implement

example

Amaranth

Stem%

bamboo shoots

%

fresh beans

juice%

Pickled cabbage%

ginger%

Li...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The present invention discloses a preparation method of deep-fried odoriferous beancurd. Said preparation method includes four steps of preparing spiced gravy soup, making beancurd, soaking said beancurd in said spiced gravy soup ad deep-frying. The raw material composition for preparing spiced gravy soup includes (by wt%) 12-13% of amaranth stem, 12-13% of bamboo shoots, 4-6% of fresh soybean juice, 9-11% of potherb mustard, 2-3% of ginger, 2-3% of licorice, 0.2-0.3% of Chinese prickly ash, 4-6% of yellow wine, 4-6% of edible salt and the rest is water, and its preparation method includes the following steps: mixing amaranth stem, bamboo shoots, fresh soybean juice, ginger, licorice, Chinese prickly ash and water, boiling them, cooling, adding yellow wine, edible salt and potherb mustard, placing them in a container, making fermentation for four months-one year so as to obtain the invented spiced gravy soup.

Description

technical field [0001] The invention relates to a method for preparing flavor food, more specifically a method for preparing fried stinky tofu. Background technique [0002] Fried stinky tofu is a unique casual snack. The traditional production method of fried stinky tofu includes four steps: pre-preparing brine, making tofu, soaking tofu in brine and frying. The brine uses salt and amaranth stems as raw materials , the liquid obtained through fermentation is brine. Tofu is made of soybeans, which are soaked, refined, boiled, pulped, and shaped to make tofu. Soaking tofu in brine is to soak tofu of appropriate size in brine for a period of time. Deep-frying is to fry the tofu soaked in brine with vegetable oil. But the deep-fried stinky tofu taste and fragrance that above-mentioned method makes are general, especially wait for continuous improvement. Contents of the invention [0003] In view of the above situation, the problem to be solved by the present invention is ...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/202A23C20/02A23L1/01A23L5/10A23L11/45A23L11/50
Inventor 顾渭忠
Owner 顾渭忠
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap