Hot pepper spiced tofu and processing method thereof

A technology of paste pepper and stewed rot, which is applied in the field of paste spicy stewed rot food and its processing, and can solve the problems of heavy sour taste of stewed rot

Inactive Publication Date: 2010-08-18
赵宏高
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although the color, aroma and taste of the stewed rot in different varieties and methods in the pri

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] Example 1: Paste spicy braised rot is made by mixing and pickling the main raw materials and seasonings. The main raw material is moldy tofu, which is in block shape. The length and width range between 3 cm and 5 cm. The main ingredients of the seasoning It is salt, pepper, ginger, vegetable oil and shochu; the main raw material also contains a paste ingredient. The paste is the whole pepper, which is made after roasting; calculated by weight, the ingredients of the paste The dosage of ingredients: 50% moldy tofu, 23% hot pepper, 9% salt, 7% chili noodles, 2% pepper, 4% ginger, 2% vegetable oil, 3% shochu.

Embodiment 2

[0015] Example 2: Paste spicy braised rot, the amount of its constituents: 60% moldy tofu, 20% pasted spicy, salt 7%, chili noodles 5%, pepper 1%, ginger 3%, vegetable oil 1% and shochu 3 %.

Embodiment 3

[0016] Example 3: Paste hot pepper braised rot, the dosage of its components is: moldy tofu blanks account for 40%, paste hot pepper 25%, chili noodles 9%, table salt 10%, pepper 3%, ginger 5%, vegetable oil 2%, soju 6%.

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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...

Claims

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Application Information

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IPC IPC(8): A23L1/20A23L1/22A23L11/00A23L27/00
Inventor 赵宏高
Owner 赵宏高
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