Fungi flavor oil preserved bean curd

A technology of mushroom flavor and fermented bean curd

Inactive Publication Date: 2010-01-06
YUNNAN MUDING RUNFENGYUAN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to overcome the shortcomings of the existing oily bean curd with a single

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] ① Take 100 grams of moldy tofu and dry it naturally until the water content is 47%, and then sterilize it twice with 58% white wine for 4.5 minutes, then remove it as product A;

[0025] ②Use 22 grams of edible vegetable oil to fry 11 grams of edible fungi until the color of the fungus turns golden yellow, then let it cool down naturally, leave it for 15 days, and the oil obtained by filtering is product B;

[0026] ③ Add 12 grams of chili powder, 10 grams of salt, 1 gram of monosodium glutamate, 2 grams of white wine, and 0.3 grams of Chinese prickly ash to product B to obtain product C;

[0027] ④Add product C to product A, let product C wrap and submerge product A to get the fungus-flavored fermented bean curd;

[0028] ⑤ The obtained product is sterilized in a glass container or a ceramic container, and then vacuum-packed.

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PUM

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Abstract

The invention relates to a fungi flavor oil preserved bean curd, which is prepared by using a fermented bean curd as a base material, adding oil obtained by deep-frying edible fungi with edible vegetable oil into the base material, and adding chili powder, Chinese prickly ash, cooking salt, monosodium glutamate and distilled spirit, wherein the fungi flavor oil preserved bean curd comprises the following components in portion by weight: 1,000 portions of the fermented bean curd, 20 to 200 portions of the edible fungi, 200 to 400 portions of the edible vegetable oil, 20 to 200 portions of the chili powder, 1 to 6 portions of the Chinese prickly ash, 50 to 150 portions of the cooking salt, 1 to 20 portions of the monosodium glutamate, and 5 to 50 portions of the distilled spirit. In the preparation process, the chili powder, the cooking salt, the monosodium glutamate, the Chinese prickly ash and the distilled spirit are added into the oil obtained by deep-frying the edible fungi and are mixed evenly, and then the mixed oil is added into the fermented bean curd which is air-cured and sterilized to obtain the fungi flavor oil preserved bean curd. The fungi flavor oil preserved bean curd has the advantages of rich nutrition, delicious, tasty and refreshing flavor, and fresh and refreshing fungi flavor specific for the edible fungi.

Description

Technical field: [0001] The invention belongs to the technical field of fermented bean curd, and relates to fermented bean curd with fungus flavor and a preparation method thereof. Background technique: [0002] With the improvement of people's living standards, people's eating habits are also constantly improved, and the single taste of fermented bean curd can no longer satisfy consumers' pursuit of new flavors of fermented bean curd. Edible fungi are rich in various nutrients, especially the refreshing and delicious taste of edible fungi, which has attracted a lot of consumption. Therefore, when consumers are pursuing new flavors of fermented bean curd, they hope that the new fermented bean curd has the taste of edible fungi . Invention content: [0003] The object of the present invention is just to overcome the shortcoming of single taste of the existing fermented bean curd, to propose a fungus-flavored fermented bean curd with good taste and high nutritional value an...

Claims

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Application Information

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IPC IPC(8): A23L1/202A23L1/28A23C20/02A23L1/22A23L11/20
Inventor 徐晓斌
Owner YUNNAN MUDING RUNFENGYUAN FOOD
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