Preparation method of marinated dried tofu

Abstract

The invention discloses a preparation method of marinated dried tofu and belongs to the technical field of bean product processing. The preparation method is characterized in that through a specific molding process, tofu produced as raw material of marinated dried tofu has a water content of 70 to 75% and the tofu separated from a mold has a good shape and is not loose and cracked. Marinated dried tofu produced by the preparation method has the special flavor of traditional marinated products and each piece of the marinated dried tofu has an inner honeycomb structure. The mouth feel of the marinated dried tofu is tender inside and crisp outside and the marinated dried tofu has a water content of 58 to 68% and can be prepared into snack foods having different tastes to satisfy needs of different customers. The marinated dried tofu prepared by the preparation method has the characteristics of marinated products and also maintains the characteristics which belong to traditional tofu and comprise high water content and delicate taste.

Description

technical field [0001] The invention relates to a preparation method of marinated dried bean curd, provides an industrial production method of marinated "dried bean curd", and belongs to the technical field of bean product processing. Background technique [0002] The development of various forms of soybean products and the improvement of traditional soybean products combined with modern technology are effective ways to solve the problems of backward processing technology and unstable products of soybean food in my country. Traditional water tofu has a high water content and a delicate taste, but because it is easy to fall apart after demoulding during the demoulding process, it is generally retailed in large pieces; or it is fried and mainly made of tofu bubbles. During the production process, the bean curd base is not squeezed or marinated. Although the appearance is golden, the inside is hollow and has a high water content. However, general dried bean curd is fried after...

AI Technical Summary

Problems solved by technology

Traditional water tofu has a high water content and a delicate taste, but because it is easy to fall apart after demoulding during the demoulding process, it is generally retailed in large pieces; or it is fried and mainly made of tofu bubbles. During the production process, the tofu base is not squeezed or stewed. Although the appearance is golden, the inside is hollow and has a high water content.

However, the general dried tofu is marinated and then fried, but the product is hard on the outside and tough on the inside, and the taste is poor.

[0003] Although traditional dried tofu has been industrialized, some of the technical parameters involved still depend on the experience of operators, which cannot guarantee the uniform quality and stability of the product.

[0004] According to the data, domestic and foreign soy products have not yet appeared the standardized process involved in the stewed "dried tofu" product and its molding