Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Pu'er tea fried fermented bean curd and preparation method thereof

A technology of deep-fried tofu and Pu'er tea, applied in the field of pickled products, can solve the problems of damaging tofu production, complicated process, and affecting the quality of tofu, and achieve the effects of inhibiting the formation of harmful bacteria, simple preparation technology, and excellent taste

Active Publication Date: 2014-01-01
ZHENYUAN YI HANI & LAHU NATTIES AUTONOMOUS COUNTY YUANJIU AGRI PROD DEV
View PDF4 Cites 15 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The above method is to grind the tea leaves into tea slurry and mix them to prepare tofu. This process itself destroys the production of tofu and affects the quality of tofu.
Moreover, alcohol needs to be added separately, and the process is complicated

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

[0017] Example 1: Pu'er tea oil fermented bean curd is prepared from the following ingredients: 100kg of tofu, 0.3kg of Pu'er tea powder, 1kg of Pu'er tea wine, 0.5kg of sour papaya powder, 7kg of salt, 2kg of peppercorns, 2kg of peppers, and 3kg of ginger.

[0018] The preparation method of Pu'er tea oil fermented bean curd is prepared through the following steps:

[0019] A. Take the Pu’er tea wine prepared by mixing and brewing the following ingredients for half a year for later use: 100kg of pure sorghum wine at 55-65 degrees, 5kg of rock sugar, 2kg of Pu’er tea after 240 hours of baking, and repeatedly cooling and draining for 3 hours Baked jujube 1kg, purple rice 3kg, wolfberry 1kg, rehmannia glutinosa 0.5kg, angelica 0.2kg, astragalus 1kg, road ginseng 1kg, Shouwu 1kg.

[0020] B. Preparation of raw tofu: Soak the preferred watercress in water at 20°C for 8 hours, grind it into soy milk, boil 0.3kg of Pu’er tea powder into tea, scald the soy milk with 85°C of tea, fil...

Embodiment 2

[0022] Example 2: Puer tea oil bean curd is prepared from the following ingredients: 100kg tofu, 0.7kg Puer tea powder, 3kg Puer tea wine, 1kg sour papaya powder, 11kg table salt, 3kg pepper, 5kg pepper, and 5kg ginger.

[0023] The preparation method of Pu'er tea oil fermented bean curd is prepared through the following steps:

[0024] A. Take the Pu’er tea wine prepared by mixing and brewing the following ingredients for half a year: 100kg of pure sorghum wine at 60 degrees, 10kg of rock sugar, 3kg of Pu’er tea after 240 hours of baking, and after 4 hours of repeated cooling and drying. Chinese jujube 2kg, purple rice 4kg, medlar 2kg, Rehmannia glutinosa 0.7kg, angelica 0.5kg, astragalus 1.5kg, road ginseng 1.5kg, Shouwu 1.25kg.

[0025] B. Preparation of raw tofu: Soak the preferred watercress in water at 22°C for 9 hours, grind it into soy milk, boil 0.7kg of Puer tea powder into tea, scald the soy milk with 87°C of tea, filter and make a slurry, Wrapped in cotton cloth...

Embodiment 3

[0027] Example 3: Puer tea oil bean curd is prepared from the following ingredients: 100kg tofu, 1.2kg Puer tea powder, 5kg Puer tea wine, 1.5kg sour papaya powder, 15kg salt, 5kg pepper, 7kg pepper, and 7kg ginger.

[0028] The preparation method of Pu'er tea oil fermented bean curd is prepared through the following steps:

[0029] A. Take the Pu’er tea wine prepared by mixing and brewing the following ingredients for half a year: 100kg of pure sorghum wine at 65 degrees, 15kg of rock sugar, 4kg of Pu’er tea baked for 240 hours, and after 5 hours of repeated cooling and drying. Chinese jujube 3kg, purple rice 5kg, wolfberry 3kg, rehmannia glutinosa 1kg, angelica 0.8kg, astragalus 2kg, road ginseng 2kg, Shouwu 1.5kg.

[0030] B. Preparation of raw tofu: Soak the preferred watercress in 25°C water for 10 hours, grind it into soy milk, boil 1.2kg of Pu'er tea powder into tea, scald the soy milk with 90°C of tea, filter and point the pulp, Wrapped in cotton cloth and pressed i...

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 relates to curing food, in particular to a Pu'er tea fried fermented bean curd and a preparation method of the Pu'er tea fried fermented bean curd. The Pu'er tea fried fermented bean curd is prepared by the following ingredients, by weight, 100 parts of bean curds, 0.3-1.2 parts of Pu'er tea powder, 1-5 parts of Pu'er tea wine, 0.5-1.5 parts of acid papaya powder, 7-15 parts of salt, 2-5 parts of peppers, 2-7 parts of chilies and 3-7 parts of fresh ginger. The process is simple, the Pu'er tea powder and the Pu'er tea wine are added in the production process, and the Pu'er tea fried fermented bean curd prepared by the method is rich in tea fragrance, excellent in taste and high in nutritive value.

Description

technical field [0001] The invention relates to pickled products, in particular to Pu'er tea oil fermented bean curd and a preparation method thereof. Background technique [0002] Fermented bean curd is also called "bean curd", "southern milk" or "cat milk" depending on the place. Fermented bean curd is a secondary processed soy food. It is a famous fermented condiment with ethnic characteristics in my country. It is a common side dish for Chinese people or used for cooking. Usually fermented bean curd is mainly fermented by Mucor sufu, Mucor Rouxianus, Mucor racemosus, and Rhizopus such as Rhizopus chinensis )wait. [0003] For example, the application number is 200910100811.8. This invention relates to a production method of green tea fermented bean curd. The main point is that the weight of green tea is 5-15%, water 85-95%, and soaked beans are ground together to make green tea milk and soybean milk, which are filtered through a 100-mesh filter. , the filtered slurry ...

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
IPC IPC(8): A23C20/02A23L11/45A23L11/50
Inventor 艾有仙陶靖林
Owner ZHENYUAN YI HANI & LAHU NATTIES AUTONOMOUS COUNTY YUANJIU AGRI PROD DEV
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

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

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com