Fungi flavor oil preserved bean curd
A technology of mushroom flavor and fermented bean curd
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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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