Method for making nutritional dried bean curd

Abstract

The invention relates to a method for making nutritional dried bean curd. At present, a method for making dried bean curd with unique flavor and high nutritional value by a simple making process does not exist. The method is characterized in that: raw materials comprise water, soybean, seasoning, medlar and American ginseng slices with thickness of 0.2 to 0.4 millimeter; and the method comprises the following steps of: soaking the soybean into the water for 5 to 10 hours, and then shelling and pulping the soybean to obtain crude soybean milk; boiling the crude soybean milk for 30 minutes with slow fire, and then performing filtration, curdling, pressure filtration and dicing to obtain bean curd blocks; cutting an opening in each bean curd block, putting 2 to 4 American ginseng slices and 3 to 5 granules of medlar into the opening, then performing pressure filtration, and boiling the bean curd blocks for 15 minutes with slow fire to obtain white dried bean curd blanks; and soaking the white dried bean curd blanks into the seasoning for 6 to 8 hours, and then boiling the white dried bean curd blanks for 10 minutes with slow fire to obtain finished dried bean curd. The making process is simple; and the made dried bean curd has comfortable mouthfeel, unique flavor and high nutritional value.

Description

technical field [0001] The invention relates to a method for making dried bean curd, in particular to a method for making nutritious dried bean curd. Background technique [0002] There are many kinds of traditional dried tofu in our country. These dried tofu are generally used as dishes, and can also be used as tourism products and snack foods. The market demand is large, and a large industrialization has been formed. [0003] At present, there are many manufacturing methods about soybean products. For example, the Chinese patent whose publication date is March 3, 2010 and whose publication number is CN101658271 discloses a manufacturing method of dried bean curd. The taste of dried tofu is poor, and its nutritional value is not high. Another example is that the publication date is December 01, 1993, and the publication number is CN1078868 in the Chinese patent, which discloses a kind of production method of nutritious dried bean curd. In the production method, add pollen ...

AI Technical Summary

Problems solved by technology

Another example is that on March 25th, 1998, the publication date is March 25, 1998. In the Chinese patent CN1176752, a kind of preparation method of spiced dried bean curd is disclosed. Poor color, not smooth enough, poor taste

[0004] In summary, there is no simple manufacturing process at present, and the dried tofu produced has a comfortable mouthfeel, unique flavor, and a health-care dried tofu production method with high nutritional value

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