Making technology of spiced dried bean curd

A manufacturing process and technology of spiced dried bean curd, applied in dairy products, cheese substitutes, applications, etc., can solve problems such as damage to health, and achieve the effects of long shelf life, easy portability and consumption

Inactive Publication Date: 2014-06-04
刘泽霖
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Nowadays, people's life and work pressure is increasing, and they are prone to various chronic diseases. These chronic diseases are n...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] The manufacturing process of spiced dried tofu includes the processes of soaking soybeans, refining pulp, burning pulp, braising, scratching, molding, pressing and cutting, seasoning, drying, packaging, and autoclaving;

[0014] The seasoning is to first wash 100kg of pressed and cut white bean base, add 800kg of water, and add 0.5kg of salt, 0.2kg of pepper, 0.1kg of anise, 0.1kg of cumin, 0.2g of cinnamon, and 0.02kg of cloves. , Rehmannia glutinosa 0.04kg, Angelica 0.06kg, Cornus officinalis 0.06kg, Poria cocos 0.04kg, Chinese yam 0.06kg, Moutan cortex 0.04kg, Ligustrum lucidum 0.04kg and Anemarrhena 0.06kg, boiled at 80°C for 20min, took out, and obtained bittern Dried tofu; add 1kg of soy sauce, 0.2kg of monosodium glutamate and 0.1kg of chili to stir-fry at high temperature for 20 minutes;

[0015] The drying is to place the stir-fried stewed dried tofu in air for 20 minutes at 80°C.

Embodiment 2

[0017] The manufacturing process of spiced dried tofu includes the processes of soaking soybeans, refining pulp, burning pulp, braising, scratching, molding, pressing and cutting, seasoning, drying, packaging, and autoclaving;

[0018] The seasoning is to first wash 100kg of pressed and cut white bean base, add 1300kg of water, and add 0.9kg of salt, 0.4kg of pepper, 0.2kg of anise, 0.3kg of cumin, 0.6kg of cinnamon, and 0.06kg of cloves. , Rehmannia glutinosa 0.08kg, Angelica 0.12kg, Cornus officinalis 0.12kg, Poria cocos 0.08kg, Chinese yam 0.12kg, Moutan cortex 0.08kg, Ligustrum lucidum 0.08kg and Anemarrhena 0.12kg, boiled at 100°C for 40min, took out, and obtained braised Dried tofu; add 3kg of soy sauce, 0.4kg of monosodium glutamate and 0.4kg of chili to stir-fry at high temperature for 30 minutes;

[0019] The drying is to place the stir-fried stewed dried beans at 120° C. for 30 minutes in air.

Embodiment 3

[0021] The manufacturing process of spiced dried tofu includes the processes of soaking soybeans, refining pulp, burning pulp, stewing, scratching, molding, pressing and cutting, seasoning, drying, packaging, and autoclaving;

[0022] The seasoning is to first wash 100kg of pressed and cut white bean base, add 1000kg of water, and add 0.7kg of salt, 0.3kg of pepper, 0.15kg of anise, 0.2kg of cumin, 0.4kg of cinnamon, and 0.04kg of cloves. , Rehmannia glutinosa 0.06kg, Angelica 0.09kg, Cornus officinalis 0.09kg, Poria cocos 0.06kg, Chinese yam 0.09kg, Moutan cortex 0.06kg, Ligustrum lucidum 0.06kg and Anemarrhena 0.09kg, boiled at 90°C for 30min, took out, and obtained brine Dried tofu; add 2kg of soy sauce, 0.3kg of monosodium glutamate and 0.2kg of chili to stir-fry at high temperature for 25 minutes;

[0023] The drying is to air-dry the stir-fried dried bean curd at 100° C. for 25 minutes.

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Abstract

The invention discloses a making technology of spiced dried bean curd. The technology comprises the processes of soybean immersion, pulping, boiling, marinating, bean curd jelly dividing, filling to a die, squeezing cutting, seasoning, drying, packaging and autoclaving, wherein the seasoning process comprises the following steps: cleaning squeezed and divided tofu blanks, adding water, salt, Chinese prickly ash, aniseed, Fructus Foeniculi, cinnamon, Syzygium aromaticum and Chinese herbal medicines, boiling for 20-40min, and taking out the obtained material to obtain marinated dried bean curd; and adding the marinated dried bean curd to sauce, monosodium glutamate and capsicum, and stir-frying at a high temperature for 20-30min. The color, the smell, the taste and the nutritional values of the spiced dried bean curd made in the invention can be maintained at normal temperature, and the spiced dried bean curd has a long shelf life, can be conveniently carried and eaten by consumers, and has certain health efficacies.

Description

technical field [0001] The invention relates to a manufacturing process of bean products, in particular to a manufacturing process of spiced dried tofu. Background technique [0002] Dried tofu, also known as dried tofu, is an important traditional food in my country. It has a long history of processing, is delicious and has high nutritional value. It is a favorite snack food for all ages. Dried tofu is rich in protein, 8 kinds of amino acids necessary for the human body, and has high nutritional value. At the same time, it contains calcium, phosphorus, iron and other essential light substances, as well as vitamin B1, vitamin B2 and cellulose, and does not contain cholesterol. Therefore, dried tofu is suitable for people who are weak, malnourished, qi and blood deficiency, old and weak, and people with high blood fat, high cholesterol, obesity, and people with hardening of the arteries. Nowadays, people's life and work pressure are increasing, and they are prone to various...

Claims

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Application Information

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IPC IPC(8): A23C20/02A23L11/45
Inventor 刘泽霖
Owner 刘泽霖
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