Preparation method of spicy dried bean curd

Abstract

The invention discloses a preparation method of a spicy dried bean curd. The method comprises the following steps: (1) chopping; (2) pulping; (3) marinating; (4) refrigerating and sizing; (5) stripping and slicing; (6) second marinating; (7) drying; (8) third marinating; and (9) packaging and sterilizing. By three marinating processes, the spicy dried bean curd is strong in spicy flavor. In the first marinating process, chilli oil, five-spice powder and a ground pepper seasoner are added during the material chopping period, so that the dried bean curd is pickled in advance, and the problem that the dried bean curd is difficult to pickle during the later marinating process after being molded is solved. The bean base is red and bright in color and luster due to marinating in advance, so that the spicy dried bean curd has a spicy flavor and a good five-spice flavor. In the second marinating process, the refrigerated dried bean curd is cut into slices, and is marinated in halogen soup at 80 DEG C for an hour, so that the dried bean curd is further pickled and baked. In the third marinating process, the surface of the dried bean curd is fully coated with spicy mixed materials, and is packaged and sterilized; the third marinating process is mainly used for increasing the flavor of the final product; and the taste slowly infiltrates into the dried bean curd in the later storage process, so that the spicy dried bean curd is rich in spicy taste.

Description

technical field [0001] The invention belongs to the technical field of food production and processing, and in particular relates to a method for preparing spicy dried tofu. Background technique [0002] Dried tofu is a traditional food made from soybeans, and it has become one of people's favorite foods because it contains a lot of nutrients needed by the human body. At present, the production methods of dried tofu are mostly traditional soaking, washing, refining, burning, pointing, pressing and other links. The labor cost is high, and a lot of waste water is generated. The cost of sewage treatment increases, and it is also affect the environment. Moreover, the prepared dried tofu has poor elasticity, lacks bite strength and poor mouthfeel. [0003] The existing method of making spicy dried tofu is mainly stewed in the later stage. This method cannot well marinate the spicy taste, the spicy flavor is insufficient, and there are many steps in the production method, which a...

AI Technical Summary

Problems solved by technology

At present, the production methods of dried tofu are mostly traditional soaking, washing, refining, burning, pointing, pressing and other links. The labor cost is high, and a lot of waste water is generated. The cost of sewage treatment increases, and it is also affect the environment

Moreover, the prepared dried tofu has poor elasticity, lacks bite strength and poor mouthfeel.

[0003] The existing method of making spicy dried tofu is mainly stewed in the later stage. This method cannot marinate the spicy taste very well, the spicy flavor is insufficient, and there are many steps in the production method, which affects the taste of dried tofu, and the toughness and taste are not good.