Preparation method for spiced dried bean curds

Abstract

The invention discloses a preparation method for spiced dried bean curds. The preparation method comprises the following steps: (1) chopping; (2) pulp making; (3) marinating (the former braised food); (4) refrigerating and sizing; (5) slicing; (6) marinating and stewing (the later braised food); (7) drying; (8) packaging; and (9) sterilizing. According to the preparation method, the dried bean curds are prepared from soybean isolate proteins, so that the working procedures of conventional dried bean curd preparation are reduced, emission of wastewater is avoided, resources are saved, and the cost is reduced. In the soybean protein chopping process, aniseed oil, five-spice powder, black pepper powder and Chinese prickly ash water are added, so that the interior braised food can be advanced; by adding of the aniseed oil, the five-spice powder, the black pepper powder and the Chinese prickly ash water, the dried bean curds have extremely good spiced flavor and mellow fragrance; the subsequent blanks are marinated and dried to obtain the spiced dried bean curds. By use of the soybean isolate proteins for preparing the dried bean curds, the working procedures of conventional dried bean curd preparation are reduced, and the product quality is controlled; furthermore, the taste is dominant, and the spiced dried bean curds are uniquely chewy and have the elastic 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 spiced 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. The traditional five-spice dried tofu has a cumbersome production process, and it is marinated in one step. The flavor is not good, and the taste and texture need to be further improved. Contents of the invention [0003] Aiming at...

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.

The production process of traditional five-spice dried tofu is cumbersome, and it is marinated in one step, which has a bad flavor and needs to be further improved in taste and texture.