Fried dried beancurd with spiced sauce and method for producing same

Abstract

The invention relates to a bean product and a method for producing the same, in particular to a fried dried beancurd with spiced sauce and a method for producing the same. The bean product is characterized in that the fried dried beancurd with spiced sauce contains 25 to 38 percent of water; and the producing method is technically characterized in that: before marinating, the bean product is boiled in solution of sodium carbonate for 2 to 4 minutes; and then the bean product with spiced sauce is deep-fried, mixed with other raw materials and packaged.

Description

technical field [0001] The invention relates to dried bean curd, in particular to fried dried bean curd with soybean as raw material and a production method thereof. Background technique [0002] Tofu is rich in nutrients, contains a lot of protein, and also contains calcium, phosphorus, iron and other minerals needed by the human body. Dried tofu is a reprocessed product of tofu, which is salty and refreshing, hard but tough. Seasonings such as salt, fennel, Chinese prickly ash, and dried ginger are usually added to dried tofu during the production process. It is both fragrant and fresh, and can be eaten for a long time. The production process generally needs to go through more than ten processes such as soaking beans, refining, filtering, boiling, pointing, pressing, brine, and drying before it can be made into a product. [0003] Traditional dried bean curd has been industrialized, but fried bean curd products have always been produced in the traditional way, with high ...

AI Technical Summary

Problems solved by technology

[0003] Traditional dried bean curd has been industrialized, but fried bean curd products have always been produced in the traditional way, with high manual labor intensity, and the finished product is mainly fried bean curd puffs, which have not been squeezed or stewed in the whole production process. , its appearance is golden yellow, the inside is hollow, and the water content is heavy. According to investigations, there is no deep-fried stewed tofu and its production method using soybeans as raw materials at home and abroad.