Method for preparing Chinese medicine marinade for fried pungent beancurd

A production method and technology of stinky tofu, applied in food preparation, application, food science, etc., can solve problems such as dry throat, easy to get angry, etc.

Inactive Publication Date: 2011-04-20
SHANGYU BAIWEIXIAN FOODS
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  • Description
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  • Application Information

AI Technical Summary

Problems solved by technology

But because deep-fried stinky tofu is that tofu is soaked and fermented in marinade, and is made after high-temperature frying again, the deep-fried stinky tofu that the above-mentioned method makes still has the sensation of dry throat after eating, and is easy to get angry

Method used

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  • Method for preparing Chinese medicine marinade for fried pungent beancurd

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Embodiment Construction

[0009] 1. Proportion of traditional Chinese medicine marinade

[0010] The ratio of traditional Chinese medicine marinade is very important to the taste of fried stinky tofu. It is specifically made by mixing a certain amount of medlar, honeysuckle, chrysanthemum, mint leaves, licorice, soybean juice and water twice the total mass of ingredients. , after cooling, add pickled amaranth juice, rice wine and salt, then put it in a container, stir well, seal and ferment, and then stir and seal and ferment for four to six months. The stinky tofu traditional Chinese medicine stinky marinade is the liquid taken out after fermentation is the traditional Chinese medicine marinade.

[0011] The weight ratio of concrete raw material is as follows:

[0012]

[0013] 2. Introduction of ingredients

[0014] 1. Pickled amaranth juice: Pickled amaranth juice is a plant pickling sauce used to make stinky vegetables in the south of the Yangtze River. The method of pickling amaranth juice: t...

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Abstract

The invention discloses a method for preparing a Chinese medicine marinade for fried pungent beancurd. The invention is characterized in that the Chinese medicine marinade comprises the following components in percentage by weight:10-12% of wolfberry fruit, 5-7% of honeysuckle flower, 6-8% of chrysanthemum flower, 3-5% of peppermint leaf, 4-6% of licorice root, 16-18% of soybean juice, 37-41% of pickled amaranth juice, 5-7% of yellow wine and 4-6% of table salt. The method comprises the following steps: mixing the wolfberry fruit, the honeysuckle flower, the chrysanthemum flower, the peppermint leaf, the licorice root, the soybean juice and water the weight of which is twice of the total weight of the components, boiling, cooling, adding the pickled amaranth juice, the yellow wine and the table salt, putting the mixture in a container, evenly stirring, sealing, and fermenting for 4-6 mouths, wherein the obtained liquid is the Chinese medicine marinate. According to the invention, the preparation method of the marinate for fried pungent beancurd is improved. The fried pungent beancurd pickled by using the Chinese medicine marinate has the advantage of overcoming the defect that the user can feel thirsty and easily suffer from excessive internal heat after eating the original fried pungent beancurd.

Description

technical field [0001] The invention relates to a method for preparing flavored food, more specifically a method for preparing marinade soaked in fried stinky tofu. Background technique [0002] Fried stinky tofu is a characteristic casual snack. The traditional method for making fried stinky tofu includes four steps: pre-preparing marinade, making tofu, soaking tofu in marinade and frying. Among them, the marinade is generally a liquid obtained by fermentation using salt and amaranth stems as raw materials, and the marinade directly affects the quality of stinky tofu. [0003] The taste and the fragrance of the deep-fried stinky tofu that adopt common marinade to make especially need to continue to improve, and for this reason, also have some reports to prepare the improved scheme of marinade. "A kind of preparation method of fried stinky tofu" (publication number: CN101147548) disclosed by the State Intellectual Property Office on March 26, 2008, in the preparation method...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/30A23L1/226A23L1/221A23L33/10
Inventor 顾渭忠
Owner SHANGYU BAIWEIXIAN FOODS
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