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 spicy stewed rot food and a processing method thereof. Background technique [0002] Marinated tofu is an important variety of Yunnan cured products. It is also called fermented bean curd outside the province. It is a good accompaniment product with complete flavor, fragrance, taste and nutrition. In Yunnan, the methods and flavors of marinated tofu are diverse and peculiar: there are marinated tofu in white wine, stewed leaves, stewed in oil, stewed with big meat, stewed with ginger, stewed with soy sauce and so on. The conventional method is: the best tofu is fully fermented and long-haired, dried in the sun until it is half-dried, sprinkled with special seasoning on the surface of the tofu, then put it in a clay pot and stacked it layer by layer, seal the mouth of the pot tightly, and marinate for 3 After a few months, the stewed rot can be eaten after it is fu...

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