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Processing method of Tujia dried bean curd

A processing method and technology for dried bean curd, which are applied in the processing field of health-care spiced dried bean curd, can solve the problems of old dried bean curd, chemical residues, potential safety hazards, etc., and achieve the effects of golden color, improved product quality, and improved production efficiency.

Active Publication Date: 2013-09-25
重庆市蓬江食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] During the processing of dried tofu, flavoring agents and preservatives are essential. The traditional methods generally have broad flavor and spicy flavor; while preservatives are used to preserve the quality. The dried tofu produced by these methods is too old and has Potential safety hazards of chemical agent residues; in terms of coloring, there is basically no treatment, or chemical coloring is used, which also has potential safety hazards

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] First prepare Tujia spices, mix 25kg star anise, 25kg kaempferen, cumin 50kg, grass fruit 10kg, bay leaves 10kg, cinnamon 25kg, cloves 10kg, pepper 75kg, pepper 50kg and mix well.

[0022] To prepare golden sauce, put 75kg of national first-class white granulated sugar and 25kg of brown sugar into a pot and stir-fry continuously until it flows, then add 75kg of warm water, stir well and serve.

[0023] To prepare oily peppers, dry selected peppers and crush them manually, take 20kg of crushed peppers and 10kg of rapeseed oil, heat the rapeseed oil to 120°C, stop the fire, then add crushed peppers, and keep stirring until 100°C After that, let it stand to cool down.

[0024] Then select 100kg of soybeans without insect erosion, mildew and impurities, clean them, soak them in 900kg of clear water at room temperature, and soak in water at room temperature for 5 days in summer to make the soybeans fully absorb water and swell; then drain the soaking water to obtain 357.6kg ...

Embodiment 2

[0026] First prepare Tujia spices, mix 50kg of star anise, 50kg of kaempferen, 100kg of cumin, 20kg of grass fruit, 20kg of fragrant leaves, 50kg of cinnamon, 20kg of cloves, 150kg of peppercorns, and 100kg of pepper.

[0027] To prepare golden sauce, put 150kg of national first-class white granulated sugar and 50kg of brown sugar into a pot and stir-fry continuously until it flows, then add 150kg of warm water, stir well and serve.

[0028] To prepare oily chili, dry the selected chili and crush it manually. Take 40kg of minced chili and 20kg of rapeseed oil. When the rapeseed oil is heated to 125°C, stop the fire, then add the minced pepper, and keep stirring until 100°C After that, let it stand to cool down.

[0029] Then select 300kg of soybeans without insect erosion, mildew and impurities, and clean them, soak them with 3000kg of clear water at room temperature, and soak them in room temperature water for 7 hours in spring to make the soybeans fully absorb water and swel...

Embodiment 3

[0031] First prepare Tujia spices, mix 250kg star anise, 250kg kaempferen, 500kg cumin, 100kg grass fruit, 100kg bay leaves, 250kg cinnamon bark, 100kg cloves, 750kg peppercorns, and 500kg peppercorns.

[0032] To prepare golden sauce, put 750kg of national first-class white granulated sugar and 250kg of brown sugar into a pot and stir-fry continuously until the line flows, then add 750kg of warm water, stir well and serve.

[0033] To prepare oily chili, dry the selected chili and crush it manually, take 200kg of minced chili and 100kg of rapeseed oil, heat the rapeseed oil to 130°C, stop the fire, then add the minced pepper, and keep stirring until 100°C After that, let it stand to cool down.

[0034]Then select 1000kg of soybeans without insect erosion, mildew and impurities, and clean them, soak them in 11000kg of clear water at normal temperature, and soak them in normal temperature water for 10 hours in winter, so that the soybeans can fully absorb water and swell; then ...

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Abstract

A processing method of Tujia dried bean curd belongs to the technical field of bean product processing, and comprises the technological steps of immersing, pulp refining, pulp filtering, pulp boiling, solidifying, shaping, squeezing, cutting, marinating, blow drying, seasoning, and packaging sterilizing. The method is in favor of the food nutrition balance because of the six-tank continuous boiling of the obtained soybean pulp, guarantees the dried bean curd raw material quality because of the filtration before and after the pulp boiling, can realize the golden color, crisp and tender mouthfeel, fresh, delicious taste, ready-to-eat, easy carrying and easy preservation by commonly utilizing the seasoning and quality guarantee of a Tujia perfume and the seasoning and color adjustment of a golden sauce, maintains the traditional fresh, fragrant, crisp and tender mouthfeel of Tujia dried bean curd, substantially improves the production efficiency and the product quality and solves the easy acetification and difficult preservation problems of dried bean curd by utilizing a modern technology, and is suitable for the popularization.

Description

technical field [0001] The invention belongs to the technical field of bean product processing, in particular to a processing method of health-care spiced dried tofu containing Chinese herbal medicine components. Background technique [0002] Tofu has a history of more than 2,000 years in my country and is deeply loved by the people. Because fresh tofu is not conducive to preservation, people gradually further process tofu into dried tofu. Nowadays, dried tofu all over the country has different varieties and various patterns; dried tofu has high protein, low fat, lowers blood pressure, lowers blood fat Cholesterol-lowering effect. It is suitable for both raw and cooked food, suitable for all ages, and is a good delicacy for health maintenance, sex improvement, and longevity. [0003] During the processing of dried tofu, flavoring agents and preservatives are essential. The traditional methods generally have broad flavor and spicy flavor; while preservatives are used to pre...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C20/02A23L11/45
Inventor 冉芬
Owner 重庆市蓬江食品有限公司
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