Five-spice dried bean curd flavoring processing process

A processing technology and technology of dried tofu, which is applied in the field of seasoning processing technology of five-flavored dried tofu, can solve the problems of unsatisfactory color and fragrance, poor taste, and long time of dried tofu, so as to achieve increased flexibility, consistent taste, color and fragrance full effect

Inactive Publication Date: 2013-11-27
CHENGDU XIANGXIANGZUI FOOD
View PDF5 Cites 11 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

It takes a long time to marinate, and after stewing, the dried tofu is hard, less elastic, and has poor taste. Adding seasoning is the core process that determines the taste of dried tofu. Color, fragrance has been difficult to meet people's increasing requirements

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] A seasoning processing technology for dried spiced tofu, comprising the steps of:

[0021] A. Alkali: add sliced ​​dried tofu into the lye, and cook for 4 minutes. The lye is an edible alkali solution, and the alkali solution is heated to 90°C and then added to the curd; the concentration of the lye is 1.4g / L. Moderate lye can remove the beany smell of dried tofu, making it easier to taste when marinating.

[0022] B, marinating: add the dried tofu after blanching to the stewed soup for stewing, the stewing time is 52 minutes, and the temperature is controlled at 84°C; the stewed soup contains star anise, pepper, cumin, angelica and other stewed materials, and The marinade is boiled in boiling water for 2 to 5 hours.

[0023] C. Drying: Use a dryer to dry the marinated dried tofu. The drying method is hot air drying. The temperature of the dryer is controlled at 80°C. After drying, the moisture content of the dried tofu is 55%. Cool to room temperature; the water co...

Embodiment 2

[0027] A seasoning processing technology for dried spiced tofu, comprising the steps of:

[0028] A. Alkali: add sliced ​​dried tofu into the lye, and cook for 4 minutes. The lye is an edible alkaline solution. After the lye is heated to 90°C, add the dried tofu; the concentration of the lye is 1.5g / L . Moderate lye can remove the beany smell of dried tofu, making it easier to taste when marinating.

[0029] B. Stewing: add the dried tofu after blanching to the stewed soup for stewing. The stewing time is 54 minutes, and the temperature is controlled at 86°C;

[0030] C. Drying: Use a dryer to dry the marinated dried tofu. The drying method is hot air drying. The temperature of the dryer is controlled at 85°C. After drying, the moisture content of the dried tofu is 55%. Cool to room temperature; the water content is higher than that of ordinary dried tofu, which is more conducive to the infiltration of the taste of the seasoning into the dried tofu, with good flexibility and...

Embodiment 3

[0034] A seasoning processing technology for dried spiced tofu, comprising the steps of:

[0035] A. Alkali: add sliced ​​dried tofu to the lye, and cook for 4 minutes. The lye is an edible alkaline solution. After the lye is heated to 90°C, add the dried tofu; the concentration of the lye is 1.6g / L . Moderate lye can remove the beany smell of dried tofu, making it easier to taste when marinating.

[0036] B. Stewing: Add the dried tofu after blanching to the stewed soup for stewing. The stewing time is 56 minutes, and the temperature is controlled at 88°C;

[0037] C. Drying: Use a dryer to dry the marinated dried tofu. The drying method is hot air drying. The temperature of the dryer is controlled at 90°C. After drying, the moisture content of the dried tofu is 55%. Cool to room temperature; the water content is higher than that of ordinary dried tofu, which is more conducive to the infiltration of the taste of the seasoning into the dried tofu, with good flexibility and b...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention discloses a five-spice dried bean curd flavoring processing process. The process comprises the steps that: alkali quick-boiling is carried out, wherein sliced and shaped dried bean curds are added into an alkali solution and steaming is carried out for 4min, wherein the alkali solution is an edible alkali solution, and the dried bean curds are added when the alkali solution is heated to 90 DEG C; marinating is carried out, wherein the dried bean curds processed with the alkali quick-boiling step is marinated in a marinating soup for 52-56min under a temperature controlled at 84-88 DEG C; drying is carried out, wherein the marinated and flavored dried bean curds are dried by using a drier; water content in the dried bean curds is 55%, and the dried bean curds is cooled to room temperature; and blending is carried out, wherein the dried bean curds are added into a blending machine; blending materials are added, and mechanical blending is carried out. According to the invention, through the alkali quick-boiling step, dried bean curd properties are changed. Toughness is enhanced, and bean odor is removed, such that the dried bean curds are easier to flavor during the subsequent marinating step. Conditions of various processes are strictly controlled, such that finished dried bean curd products has uniform color and consistent taste. With a unique formula, the finished dried bean curd product has good color, good fragrance, and good taste. The dried bean curds are popular among consumers.

Description

technical field [0001] The invention relates to the technical field of bean product production, in particular to a seasoning processing technology of five-flavor dried tofu. Background technique [0002] Dried tofu, also known as dried tofu, white dry, and dried tofu, is a reprocessed product of tofu. It is salty and refreshing, hard and tough, and will last for a long time. Dried tofu is rich in nutrients, containing a lot of protein, fat, carbohydrates, and also contains calcium, phosphorus, iron and other minerals needed by the human body. The outstanding nutritional benefit of dried tofu is high calcium. The biggest feature of dried tofu is balanced nutrition, protein, fat and carbohydrates, none of which are lacking, and none of them are too much. According to the measurement, every 100 grams of dried tofu contains 336 kcal of heat, 731 mg of calcium, and less than 16 grams of fat, so eating more will not make you fat. Salt, fennel, Chinese prickly ash, aniseed, drie...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
Patent Type & Authority Applications(China)
IPC IPC(8): A23C20/02A23L11/45
Inventor 李金益聂付宝邱峰
Owner CHENGDU XIANGXIANGZUI FOOD
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap