Method for making marinated dried tofu

Abstract

The invention relates to a method for making marinated dried tofu. The method comprises the following steps: S1, selecting appropriate soybeans, and performing cleaning and soaking on the soybeans; S2, grinding the soaked soybeans, filtering, heating, curdling, forming, pressing, slicing, frying, cooking while adding spices, cooling and packaging. The method for making the marinated dried tofu has the benefits that the making process is simple, the utilization ratio of raw materials is high, the production efficiency is high, and preservation time of the marinated dried tofu is long.

Description

technical field [0001] The invention relates to a production method of stewed dried tofu. Background technique [0002] Soybean contains rich and comprehensive nutrients. It integrates high protein, amino acid and various trace elements necessary for human body. Foods made from soybeans are the best food for people with high blood pressure, diabetes and obesity to keep fit. At present, soybeans can be processed into a variety of convenient soy products. Among them, dried tofu and tofu have higher protein content than chicken and lean meat. , refining, filtering, boiling, adding coagulants (such as: brine, stone) to make soft tofu, extruding to make dry tofu, and adding seasoning to make soy products that can be eaten directly. The products made by this method contain The water volume is very high, it is difficult to store for a long time and it is not conducive to long-distance transportation. During the production process, a large amount of waste residue and waste water ...

AI Technical Summary

Problems solved by technology

This production method, due to the traditional technology that is still used, has not solved the problems existing in the technology, and although the storage period has been extended, it is still difficult to preserve and store for a long time.