Hot pepper spiced tofu and processing method thereof

Abstract

The invention relates to a hot pepper spiced tofu which is pickled by mixing main raw materials and ingredients in percentage by weight, wherein the main raw materials comprise 40%-60% of fermented tofu and 20%-25% of hot pepper, and the ingredients mainly comprises 7%-10% of salt, 5%-9% of paprika, 1%-3% of pricklyash peel, 3%-5% of ginger, 1%-2% of vegetable oil and 3%-6% of distiller. The fermented tofu blank forms a block shape, and the length and width range is between 3cm-5cm. The hot pepper is the whole hot pepper, and prepared by baking.

Description

Technical field [0001] The invention belongs to the technical field of food processing, and relates to a paste hot pepper stewed food and a processing method thereof. Background technique [0002] Braised rot is an important variety of cured meat products in Yunnan. It is also called fermented bean curd outside the province. Yunnan braised rot is thoroughly melted inside and outside, red and yellow in the inside, moderate toughness, tangy sauce, delicate and smooth, and melts in the mouth. , Scent, taste and nutrition. In Yunnan, the methods and flavors of stewed fu are diverse and unique: white wine stewed rot, leaf stewed rot, oil stewed rot, big meat stewed rot, ginger stewed rot, soy sauce stewed rot and so on. The conventional method is: the good tofu is fully fermented to grow hair, dried until semi-dry, sprinkled with special seasoning on the surface of the tofu, and then placed in a clay pot layer by layer, sealed the pot, and marinated 3 Months, the stew can be eaten a...

AI Technical Summary

Problems solved by technology

Although the color, aroma and taste of the stewed rot in different varieties and methods in the prior art are different, there is a common shortcoming, that is, the stewed rot has a heavy sour taste