Seafood dried bean curd and production method thereof

A technology of dried bean curd and seafood, which is applied in the food field, can solve problems such as single taste, loss of nutritional elements of dried tofu, and unreasonable nutritional mix, and achieve the effect of rich taste, reasonable nutritional mix, and guaranteed nutritional elements

Inactive Publication Date: 2013-09-11
WUHU LERUISI INFORMATION CONSULTING
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The processing method of dried tofu has a long history in our country, but the common problem is that the nutritional combination is unreasonable and the taste is relatively simple. Pe

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] In this embodiment, a dried seafood tofu is composed of the following raw materials in parts by weight: 80 parts of soybeans, 20 parts of sea sausage, 20 parts of eel, 10 parts of diced scallops, 8 parts of crab roe, 10 parts of sea urchin yellow, and 5 parts of astragalus , 4 parts of turmeric, 3 parts of cassia twig, 5 parts of honeysuckle, 3 parts of cassia seed, 3 parts of cucumber cubeb, 3 parts of aconite, 5 parts of lemon peel, 5 parts of spring onion, 3 parts of ginger, 3 parts of five-spice powder, 8 parts of cooking wine, 3 parts of salt, 2 parts of sugar.

Embodiment 2

[0017] In this embodiment, a dried seafood tofu is composed of the following raw materials in parts by weight: 100 parts of soybeans, 30 parts of sea sausage, 30 parts of eel, 20 parts of diced scallops, 15 parts of crab roe, 20 parts of sea urchin yellow, and 8 parts of astragalus , 6 parts of turmeric, 5 parts of cassia twig, 9 parts of honeysuckle, 6 parts of cassia seed, 5 parts of cucumber cubeb, 5 parts of aconite, 9 parts of lemon peel, 8 parts of green onion, 6 parts of ginger, 5 parts of five-spice powder, 15 parts of cooking wine, 5 parts of salt, 3 parts of sugar.

Embodiment 3

[0019] The dried seafood bean curd of this embodiment is composed of the following raw materials with the optimal ratio by weight: 100 parts of soybeans, 28 parts of sea sausage, 25 parts of eel, 20 parts of diced scallops, 12 parts of crab roe, 15 parts of sea urchin yellow, and 6 parts of astragalus , 5 parts of turmeric, 3 parts of cassia twig, 8 parts of honeysuckle, 4 parts of cassia seed, 3 parts of cubeb, 5 parts of aconite, 9 parts of lemon peel, 6 parts of spring onion, 5 parts of ginger, 5 parts of five-spice powder, 8 parts of cooking wine, 4 parts of salt, 2 parts of sugar.

[0020] The preparation method of above embodiment dried seafood bean curd comprises the following steps:

[0021] (1) Soak the soybeans in clean water for 12 hours first, then grind them into soybean milk, and filter the residue for later use;

[0022] (2) Put the sea sausage into a blender and crush it, cut the eel into pieces, soak the diced scallops, put them into the steamer together with...

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PUM

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Abstract

The present invention relates to a seafood dried bean curd and a production method thereof, and belongs to the technical field of food. The seafood dried bean curd comprises the following raw materials, by weight, 80-100 parts of soybean, 20-30 parts of Chinese penis fish, 20-30 parts of eel, 10-20 parts of scallop, 8-15 parts of crab roe, 10-20 parts of sea urchin gonad, 5-8 parts of milkvetch root, 4-6 parts of common turmeric rhizome, 3-5 parts of cassiabarktree twig, 5-9 parts of honeysuckle, 3-6 parts of obtuseleaf senna seed, 3-5 parts of litsea cubeba, 3-5 parts of prepared common monkshood daughter root, 5-9 parts of lemon peel, 5-8 parts of green onion, 3-6 parts of ginger, 3-5 parts of five spice powder, 8-15 parts of a cooking wine, 3-5 parts of salt and 2-3 parts of sugar. According to the seafood dried bean curd, the previous dried bean curd processing tradition is broken, the seafood is added during the saucing process while the plurality of the traditional Chinese medicines are added, characteristics of reasonable nutrition match, rich taste, direct taking and no requirement of secondary processing are provided, and nutrient elements contained in the soybeans are substantially ensured.

Description

technical field [0001] The invention relates to dried seafood tofu and a preparation method thereof, belonging to the technical field of food. Background technique [0002] Dried tofu is a reprocessed product of tofu. It is rich in nutrients, contains a lot of protein, fat, carbohydrates, and also contains calcium, phosphorus, iron and other minerals needed by the human body. The lecithin contained in dried tofu can remove the attached Cholesterol on the blood vessel wall prevents arteriosclerosis, prevents cardiovascular disease, and protects the heart. The minerals in it can supplement calcium, prevent osteoporosis caused by calcium deficiency, and promote bone development. The processing method of dried tofu has a long history in our country, but the common problem is that the nutritional combination is unreasonable and the taste is relatively simple. People often need to carry out secondary processing after purchasing, such as frying, frying, frying or steaming. The...

Claims

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Application Information

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IPC IPC(8): A23C20/02A23L11/45
Inventor 杨士云陈雄贵
Owner WUHU LERUISI INFORMATION CONSULTING
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