Method for making marinated, leisure and instant bean curd puffs

A technology of soaking and marinating tofu, which is applied in the field of instant snack food of soy products, to achieve the effect of rich nutrition, simple preparation process and unique taste

Inactive Publication Date: 2012-07-25
INST AGRO PROD PROCESSING ANHUI ACADEMY AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But relevant instant leisure bean curd foam and preparation method have not been reported yet

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Spicy flavor marinated casual instant tofu puffs, composed of the following ingredients by weight:

[0021] 75 parts of tofu, 10 parts of pepper, 10 parts of dried chili, 5 parts of ginger slices, 6 parts of monosodium glutamate, 5 parts of vinegar, 5 parts of cooking wine, 10 parts of table salt, 5 parts of peanut oil, 5 parts of sesame oil, and 4 parts of white sugar.

[0022] The preparation process steps are as follows:

[0023] ①. Wrap the dried chili, Chinese prickly ash and ginger slices with gauze, put them in a pot, add boiled water and boil for 5 minutes;

[0024] ②. Wash the tofu soak and pour it into the pot, then add monosodium glutamate, vinegar, cooking wine, salt, peanut oil, sesame sesame oil and white sugar at one time, and cook on low heat for 20 minutes;

[0025] ③. Take out the tofu puffs, marinate them, drain the soup, and seal them in aseptic packaging.

Embodiment 2

[0027] Five-spice marinated ready-to-eat casual tofu puffs, consisting of the following ingredients by weight:

[0028] 70 parts of tofu bubble, 5 parts of pepper, 5 parts of ginger, 5 parts of fennel, 5 parts of cinnamon, 5 parts of clove, 6 parts of monosodium glutamate, 5 parts of vinegar, 5 parts of cooking wine, 8 parts of table salt, 5 parts of peanut oil, 5 parts of sesame oil , 4 parts of white sugar.

[0029] The preparation process steps are as follows:

[0030] ① Put pepper, ginger slices, cinnamon, fennel, and cloves into the pot and boil for 10 minutes;

[0031] ②. Wash the soaked tofu and pour it into the pot, then add monosodium glutamate, vinegar, cooking wine, salt, peanut oil, sesame oil and white sugar at one time, and cook on low heat for 30 minutes;

[0032] ③. Take out the tofu puffs, marinate them, drain the soup, and seal them in aseptic packaging.

Embodiment 3

[0034] Instant casual tofu puffs marinated in chicken sauce, with a strong chicken flavor, consists of the following ingredients by weight:

[0035] 80 parts of tofu puff, 10 parts of chicken flavor seasoning (the main ingredients are hydrolyzed vegetable protein, yeast extract sodium inosinate and sodium guanylate), 6 parts of monosodium glutamate, 5 parts of vinegar, 5 parts of cooking wine, 8 parts of table salt, peanut oil 5 parts, 5 parts of sesame oil, 4 parts of white sugar.

[0036] The preparation process steps are as follows:

[0037] ①. Put the chicken flavor seasoning into the pot, add boiled water and boil for 1 minute;

[0038] ②. Wash the tofu soak and pour it into the pot, then add monosodium glutamate, vinegar, cooking wine, salt, peanut oil, sesame sesame oil and white sugar at one time, and cook on low heat for 20 minutes;

[0039] ③. Take out the tofu puffs, marinate them, drain the soup, and seal them in aseptic packaging.

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PUM

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Abstract

The invention relates to soybean instant leisure food, in particular to a method for making marinated, multi-flavor, leisure and instant bean curd puffs with fried bean curd puffs, which includes: firstly, making marinade, putting the material into a pot with added boiled water, and boiling with intense fire for 1-10 minutes; secondly, cleaning 70-100 parts of bean curd puffs, pouring the bean curd puffs into a pot, adding 1-10 parts of vinegar, 5-10 parts of salt, 2-5 parts of peanut oil, 2-5 parts of sesame seed soil, 1-5 parts of white granulated sugar, 1-5 parts of cooking wine and 1-10 parts of monosodium glutamate, and stewing for 20-60 minutes with low fire; and thirdly, taking out the bean curd puffs, marinating the bean curd puffs, drying well, and performing aseptic packaging and sealing. The marinated, leisure and instant bean curd puffs in multiple series belong to a soybean leisure snack made mainly with finely selected first-class soybean by the traditional production process and modern technology, are unique in taste and have multiple tastes, can retain high protein nutrients of the material, and belong to an ideal nutritional flavored soybean product.

Description

technical field [0001] The invention relates to a bean product instant leisure food, in particular to a method for producing marinated multi-taste instant leisure bean curd puffs by using fried bean curd puffs as raw materials. Background technique [0002] At present, ready-to-eat leisure food is developing rapidly. Leisure food is favored by consumers in my country, especially young people and children, because of its convenience, speed, variety and pleasant taste. The annual sales of snack foods are increasing year by year, and the annual growth rate is about 15%. Most of the raw materials of snack foods contain more starch, oil, minerals and protein nutrients. In fact, there are relatively few types of protein instant snack foods. The present invention is a series of delicious and protein-rich leisure foods. Instant food. [0003] As we all know, protein is the most needed and scarce nutrient for people. From the perspective of our country's resources and economic cond...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C20/02A23L11/45
Inventor 程江华闫晓明
Owner INST AGRO PROD PROCESSING ANHUI ACADEMY AGRI SCI
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