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Process for making dried beancurd

A production process and a technology for dried tofu, applied in the field of food processing, can solve the problems of unhealthy, unpleasant, and poor boiled toughness, and achieve the effect of being beneficial to health and rich in nutrients.

Inactive Publication Date: 2013-03-06
宜宾市南溪区郭大良心食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] But the existing dried bean curd is all fried or boiled, the toughness of boiled is not good, fried is unfavorable for health, also not tasty and refreshing

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] A kind of manufacturing process of dried bean curd, comprises the steps:

[0015] (1) Cut the tofu into thin slices, and evenly coat the upper and lower sides of the thin slices with salt;

[0016] (2) After the salt is applied for 1 hour, when the salt penetrates into the tofu, place the thin slices of tofu in the seasoning mixed with tomato powder and chili powder in a mass ratio of 3:1;

[0017] (3) Dry in a freeze dryer for 2 days after tossing.

Embodiment 2

[0019] A kind of manufacturing process of dried bean curd, comprises the steps:

[0020] (1) Cut the tofu into thin slices, and evenly coat the upper and lower sides of the thin slices with salt;

[0021] (2) After smearing the salt for 2 hours, wait for the salt to penetrate into the tofu, and place the thin slices of tofu in the seasoning mixed with tomato powder and chili powder in a mass ratio of 3:1;

[0022] (3) Dry in a freeze dryer for 3 days after tossing.

Embodiment 3

[0024] A kind of manufacturing process of dried bean curd, comprises the steps:

[0025] (1) Cut the tofu into thin slices, and evenly coat the upper and lower sides of the thin slices with salt;

[0026] (2) After smearing salt for 1-2 hours, wait for the salt to penetrate into the tofu, and place the thin slices of tofu in the seasoning mixed with tomato powder and chili powder in a mass ratio of 5:1;

[0027] (3) Dry in a freeze dryer for 2-3 days after tossing.

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PUM

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Abstract

The invention relates to a process for making dried beancurd, which comprises the following steps of: cutting beancurd into slices and uniformly coating salt on both upper and lower surfaces of the slices; after the salt seeps into the beancurd, placing the beancurd slices in spices prepared by mixing tomato powder and red chilli powder to bump; and after bumping, placing the obtained product in a freeze drier to dry for 2 to 3 days. The dried beancurd obtained by the process disclosed by the invention has flexible and crispy skin and tender and smooth meat, is crispy and soft to taste, is sweet and sour, is full of rich proteins, various vitamins and various trace elements such as calcium, zinc, sodium, selenium and the like, has rich nourishment and is beneficial to health.

Description

technical field [0001] The invention relates to a food processing method. Background technique [0002] Tofu is rich in nutrients and contains iron, calcium, phosphorus, magnesium and other trace elements necessary for the human body. It also contains sugar, vegetable oil and rich high-quality protein. It is known as "vegetable meat". The digestion and absorption rate of tofu is more than 95%. Two small pieces of tofu can meet a person's daily calcium requirement. [0003] Tofu is a tonic, heat-clearing and health-preserving food. If you eat it regularly, it can nourish the middle and replenish qi, clear away heat and moisten dryness, promote body fluid and quench thirst, and clean the stomach. It is more suitable for people with hot constitution, bad breath and thirst, intestinal and stomach upset, and those who are recuperating after febrile disease. Modern medicine has confirmed that in addition to the functions of increasing nutrition, helping digestion, and increasin...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23C20/02A23L11/45
Inventor 方爱玉
Owner 宜宾市南溪区郭大良心食品有限公司
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