Dried bean curd popcorn preparation method

Abstract

The present invention discloses a dried bean curd popcorn preparation method which comprises the following steps: the dried bean curd is marinated according to a conventional method, granulated, naturally fermented at 15-20 DEG C for 24-30 hours, and then dried at 80-100 DEG C for 25-30 minutes; vegetable oil is heated to 100-150 DEG C, the oven-dried granular dried bean curd is added, fried for 60-90 seconds, removed and cooled to room temperature, then routine seasonings are added to obtained the dried bean curd popcorn. The dried bean curd popcorn has characteristics of being healthy and delicious, unique in mouthfeel, safe and free of additives.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a preparation method of dried tofu popcorn. Background technique [0002] Dried tofu is the abbreviation of dried tofu, one of the traditional soy products. Delicious and refreshing, hard and tough, it will not go bad after a long time. It is a delicacy in all major cuisines. Dried tofu is rich in nutrients, contains a lot of protein, fat, carbohydrates, and also contains calcium, phosphorus, iron and other minerals needed by the human body. It is a good product that people will never tire of eating for a long time. [0003] Dried tofu can be eaten in a variety of ways, including grilled, fried, fried and so on. However, although dried tofu has a wealth of eating methods, it has no major breakthroughs in terms of production or variety, and still continues the most primitive and traditional production process, which limits the development of dried tofu as a...

AI Technical Summary

Problems solved by technology

However, although dried tofu has a wealth of eating methods, it has no major breakthroughs in terms of production or variety. It still continues the most primitive and traditional production process, which limits the development of this traditional delicacy of dried tofu.