Preparation method of Lentinus edodes dried bean curd

Abstract

The invention discloses a preparation method of Lentinus edodes dried bean curd. The preparation method comprises steps of selecting, washing, and immersing; slurry grinding and boiling; slurry filtering, curdling and moulding; pressing and moulding; alkali treatment; auxiliary material preparation; marinating; drying with cold wind; seasoning; and packaging and sterilization. Beneficial effects are that: an especial method is adopted to prepared bean curd; alkali treatment, preparation of a Lentinus edodes golden sauce, and deep frying of the Lentinus edodes golden sauce are adopted; so that the color of the prepared Lentinus edodes dried bean curd is golden; mouthfeel is crisp and tender; the Lentinus edodes dried bean curd is delicious, tasty and refreshing, can be eaten after opening of packaging bags, is portable, possesses fresh, fragrant, crisp, and tender mouthfeel; Lentinus edodes is capable of improving immunity; immersion of Lentinus edodes in Chinese prickly ash liquid is capable of improving mouthfeel and prolonging shelf life of the Lentinus edodes dried bean curd; production efficiency and product quality are improved greatly; and the preparation method is suitable for large-scale popularization.

Description

technical field [0001] The invention belongs to the technical field of bean product processing, in particular to a method for preparing dried shiitake mushrooms and tofu. Background technique [0002] Tofu has a history of more than 2,000 years in my country and is deeply loved by the people. Because fresh tofu is not conducive to preservation, people gradually further process tofu into dried tofu. Nowadays, dried tofu all over the country has different varieties and various patterns; dried tofu has high protein, low fat, lowers blood pressure, lowers blood fat Cholesterol-lowering effect. It is suitable for both raw and cooked food, suitable for all ages, and is a good delicacy for health maintenance, sex improvement, and longevity. [0003] During the processing of dried tofu, flavoring agents and preservatives are essential. The traditional methods generally have broad flavor and spicy flavor; while preservatives are used to preserve the quality. The dried tofu produced...

AI Technical Summary

Problems solved by technology

[0003] During the processing of dried tofu, flavoring agents and preservatives are essential. The traditional methods generally have broad flavor and spicy flavor; while preservatives are used to preserve the quality. The dried tofu produced by these methods is too old and has Potential safety hazards of chemical agent residues; in terms of coloring, there is basically no treatment, or chemical coloring is used, which also has potential safety hazards

[0004] Patent No. 2012104134684 discloses a method for making dried tofu with shiitake mushrooms. In this method, a lot of auxiliary materials are added during pulping, and seasoning sauce is also added during the cooking process, so that the dried tofu is not pure, and the shiitake mushrooms only account for a very small amount. It loses the fragrance that the mushrooms and dried tofu should have. Many kinds of auxiliary materials are added when marinating, but there are no mushrooms. As dried tofu with mushrooms, it is hard to say that it is worthy of the name.