Spicy dried tofu and making process thereof

Abstract

Provided is spicy dried tofu. Dried tofu is the raw material, added auxiliary materials comprise, by weight, 15-23 parts of soybean oil, 5-10 parts of fermented soy sauce, 12-18 parts of material water, 0.3-1 part of salt, 1-3 parts of white granulated sugar, 0.05-1.5 parts of aginomoto, 1-3 parts of chilli powder, 0.5-1.5 parts of paprika powder, 0.3-1 part of white sesame and 0.1-0.6 part of green Chinese onion sections. The making process comprises the steps of freezing, unfreezing, strip cutting, rinsing, frying and after-treatment. The spicy dried tofu is spicy, sweet and fragrant, layer of tissue is good, juiciness and chewing resistance are achieved, and the spicy dried tofu is a necessary good product for home-based leisure, travel and the like; the making process is simple, dosing is accurate, the quantitation is easy, the process is stable, the product quality is stable, and the operation is easy and convenient.

Description

Technical field [0001] The invention relates to a snack food and its production process, in particular to a spicy dried tofu and its production process. Background technique [0002] The existing spicy dried tofu are made directly from raw dried tofu, some are marinated and some are boiled to ensure the taste and texture of the dried tofu. Since these spicy dried tofu are directly shaped from raw dried tofu, their taste is not good, the texture is less layered, the soup taste is heavier, and the dried tofu itself is not chewy, and cannot meet the needs of modern multi-level consumers. Summary of the invention [0003] The present invention aims at the shortcomings of the existing dried tofu. One is to provide a kind of spicy dried tofu with good structure hierarchy, juicy and chewy, and the other is to provide the manufacturing process of this kind of dried tofu. [0004] The technical scheme adopted by the present invention is: [0005] A kind of spicy dried tofu, dried tofu as the...

AI Technical Summary

Problems solved by technology

These spicy dried bean curds are directly shaped and made from the raw material dried bean curds, so the taste is not good, the texture is less layered, the soup taste is heavier, and the dried bean curd itself has poor chewiness, which cannot meet the needs of modern multi-level consumers.