Method for manufacturing stinky tofu

A production method and technology of stinky tofu, applied in dairy products, cheese substitutes, applications, etc., can solve the problems of long marinating time, unpleasant taste of stinky tofu, rough surface of tofu, etc., so that it is not easy to get angry and has a good taste Effect

Inactive Publication Date: 2014-04-02
薛帅
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] The existing method of making stinky tofu is as follows: salt, water, and fermented shepherd's purse stalks are used as raw materials, and tofu is put into it for f

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] A kind of preparation method of stinky tofu comprises the following steps:

[0015] a. Ferment after mixing 3 grams of sesame powder, 3 grams of table salt, 3 grams of soybean juice and 20 grams of water to make a marinade;

[0016] b. Put the tofu and marinade into a container, ferment for 1 month at 12°C, take out the tofu after preliminary fermentation, and proceed to the next step;

[0017] c. Prepare health-care brine. The ingredients used for health-care brine are: 2 grams of ginger, 3 grams of honeysuckle, 3 grams of chrysanthemum, 5 grams of licorice and 4 grams of rice wine. Take out the tofu after the preliminary fermentation and add it to the health-care brine, and keep it warm until 35°C, after deep fermentation for 2 months;

[0018] d. After 2-3 months of deep fermentation, take out the tofu, pour 10 grams of milk on top of the tofu, and store it at a low temperature of 5°C for 5 days to get the finished product. During the deep fermentation process, stir...

Embodiment 2

[0020] A kind of preparation method of stinky tofu comprises the following steps:

[0021] a. Ferment after mixing 4 grams of sesame powder, 4 grams of table salt, 4 grams of soybean juice and 30 grams of water to make a marinade;

[0022] b. Put the tofu and marinade into the container together, ferment for 1.5 months at 20°C, take out the tofu after preliminary fermentation, and proceed to the next step;

[0023] c. Prepare health-care brine. The ingredients used for health-care brine are: 2.5 grams of ginger, 4 grams of honeysuckle, 4.5 grams of chrysanthemum, 5.5 grams of licorice and 5.5 grams of rice wine. Take out the tofu after preliminary fermentation and add it to the health-care brine, and keep it warm until 37°C, after 2.5 months of deep fermentation;

[0024] d. After 2.5 months of deep fermentation, take out the tofu, pour 15 grams of milk on top of the tofu, and store it at a low temperature of 8°C for 8 days to get the finished product. During the deep ferment...

Embodiment 3

[0026] A kind of preparation method of stinky tofu comprises the following steps:

[0027] a. Ferment after mixing 5 grams of sesame powder, 5 grams of table salt, 5 grams of soybean juice and 40 grams of water to make a marinade;

[0028] b. Put the tofu and marinade into the container, ferment for 2 months at 30°C, take out the pre-fermented tofu, and proceed to the next step;

[0029] c. Prepare health-care brine. The ingredients used for health-care brine are: 3 grams of ginger, 5 grams of honeysuckle, 6 grams of chrysanthemum, 6 grams of licorice and 7 grams of rice wine. Take out the tofu after the initial fermentation and add it to the health-care brine, and keep it warm until 40°C, after deep fermentation for 3 months;

[0030] d. After 3 months of deep fermentation, take out the tofu, pour 20 grams of milk on top of the tofu, and store it at a low temperature of 10°C for 10 days to get the finished product. During the deep fermentation process, stir the health-care b...

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PUM

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Abstract

The invention discloses a method for manufacturing stinky tofu. The method comprises the following steps: a, mixing 3-5 parts by weight of a sesame powder, 3-5 parts by weight of table salt, 3-5 parts by weight of a soybean juice and 20-40 parts by weight of water, then fermenting, and thus obtaining a pickling juice; b, putting tofu and the pickling juice together into a container, and under the condition of the temperature of 12-30 DEG C, fermenting for 1-2 months; c, preparing a health brine, taking out the initially fermented tofu, then putting into the health brine, carrying out heat preservation, and at the temperature of 35-40 DEG C, carrying out deep fermentation for 2-3 months; and d, after carrying out deep fermentation for 2-3 months, taking out the tofu, then pouring 10-20 parts by weight of milk on the tofu, preserving at the low temperature of 5-10 DEG C for 5-10 days, and thus obtaining the finished product. The method has the advantages that during the stinky tofu manufacturing process, the fermentation time is short; the health brine is added during the stinky tofu manufacturing process, so people eating the stinky tofu do not easily get angry, and heat and detoxifies are cleared; and the milk is added after deep fermentation, so that a smooth film is formed on the surface of the tofu, and the tofu is good in color, fragrance and taste.

Description

technical field [0001] The invention relates to a preparation method of stinky tofu. Background technique [0002] The existing production method of stinky tofu is as follows: salt, water, and fermented shepherd's purse stalks are used as raw materials, and tofu is put into it for fermentation and pickling. The stinky tofu tastes bad and the pickling time is long. After eating, I got angry, my mouth was dry, and the surface of the tofu was not smooth. Therefore, a new technical method needs to be provided to solve the above problems. Contents of the invention [0003] The purpose of the present invention is to provide a method for making stinky tofu, the stinky tofu prepared by the method is not easy to get angry after eating, and can clear away heat and detoxify. [0004] The technical scheme adopted in the present invention is: [0005] A kind of preparation method of stinky tofu comprises the following steps: [0006] a, ferment after mixing the sesame powder of 3-5...

Claims

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Application Information

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IPC IPC(8): A23C20/02A23L11/45A23L11/50
Inventor 薛帅
Owner 薛帅
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