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Pickle bean curd and making method thereof

A technology of tofu and kimchi, applied in the field of recipes, can solve the problems of tasteless and brittle lactone tofu, and achieve the effect of delicious taste, low price and wide source

Inactive Publication Date: 2016-05-11
CHONGQING PINGMENG AGRI DEV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Lactone tofu is loved by people because it tastes very tender, but lactone tofu is fragile, and if it is not prepared properly in daily life, it will taste tasteless. Therefore, it is good to make lactone tofu that is not crumbly. is what people have been looking for

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] The pickled cabbage tofu is composed of lactone tofu, pickled beans, pickled radish, pickled pepper, pickled ginger, garlic, edible oil, pueraria powder and seasoning;

[0020] Wherein said lactone tofu is 90 parts; said pickled beans are 8 parts; said pickled radish is 3 parts; said pickled pepper is 3 parts; said pickled ginger is 4 parts; said garlic is 3 parts; Described edible oil is 6 parts; Described kudzu root powder is 2 parts; Described parts are parts by weight.

[0021] The seasoning consists of edible salt, Chinese prickly ash and monosodium glutamate.

[0022] The preparation method of the kimchi tofu described in the present embodiment is:

[0023] Include the following steps:

[0024] (A) Preparation of ingredients: cut the lactone tofu into pieces and soak in salt water with a salt content of 4% for 12 minutes, cut the soaked beans and pickled peppers into sections, pickled radish into cubes, pickled ginger and garlic into slices slices, stir the kud...

Embodiment 2

[0028] Changes are made on the basis of Embodiment 1, and the changes are as follows:

[0029] Wherein said lactone tofu is 100 parts; said pickled beans are 8 parts; said pickled radish is 4 parts; said pickled pepper is 4 parts; said pickled ginger is 2 parts; said garlic is 5 parts; The edible oil is 7 parts; the pueraria pueraria powder is 3 parts; the parts are parts by weight.

[0030] The preparation method of the kimchi tofu described in the present embodiment is:

[0031] Include the following steps:

[0032] (A) Preparation of ingredients: Cut the lactone tofu into pieces and soak in salt water with a salt content of 5% for 14 minutes, cut the soaked beans and pickled peppers into sections, pickled radish into cubes, pickled ginger and garlic into slices slices, stir the kudzu root powder with appropriate amount of water;

[0033] (B) Food material processing: remove the water from the lactone tofu in step (A), then pour the edible oil into the non-water frying pa...

Embodiment 3

[0037] Changes are made on the basis of Embodiment 1, and the changes are as follows:

[0038] Wherein said lactone tofu is 95 parts; said pickled beans are 5 parts; said pickled radish is 5 parts; said pickled pepper is 3 parts; said pickled ginger is 4 parts; said garlic is 3 parts; Described edible oil is 6 parts; Described kudzu root powder is 2 parts; Described parts are parts by weight.

[0039] The preparation method of the kimchi tofu described in the present embodiment is:

[0040] Include the following steps:

[0041] (A) Prepare the ingredients: Cut the lactone tofu into pieces and soak in salt water with a salt content of 3% for 15 minutes, cut the soaked beans and peppers into sections, cut the soaked radish into cubes, and cut the pickled ginger and garlic into cubes. slices, stir the kudzu root powder with appropriate amount of water;

[0042] (B) Food material processing: remove the water from the lactone tofu in step (A), then pour the edible oil into the n...

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PUM

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Abstract

The invention relates to pickle bean curd and a making method of the pickle bean curd, and belongs to the technical field of recipes. The pickle bean curd comprises lactone bean curd, pickled beans, pickled radishes, pickled pepper, pickled ginger, garlic, edible oil, pueraria powder and seasonings. The pickle bean curd disclosed by the invention is delicious in flavor, the lactone bean curd is soaked with salt water before frying, and then difficult to break while stir-frying, and further can supplement nutrients of proteins, fibers, vitamins and the like required by human bodies, and has an appetizing effect after being combined with pickles. Furthermore, the pickle bean curd is wide in main raw material sources, low in cost, simple in production process and easy to popularize.

Description

technical field [0001] The invention relates to pickled vegetable tofu and a preparation method thereof, belonging to the technical field of recipes. Background technique [0002] Tofu is a nourishing and heat-clearing health food with high nutrition. It contains iron, magnesium, potassium, niacin, copper, calcium, zinc, phosphorus, folic acid, vitamin B1, lecithin and vitamin B6. Dryness, promoting body fluids to quench thirst, cleaning the stomach, etc. Experts have found that tofu contains a lot of estrogen, and eating more tofu can supplement estrogen very well. [0003] Lactone tofu is loved by people because it tastes very tender, but lactone tofu is fragile, and if it is not prepared properly in daily life, it will taste tasteless. Therefore, it is good to make lactone tofu that is not crumbly. It's what people have been looking for. Contents of the invention [0004] According to the deficiencies in the prior art above, the technical problem to be solved in the p...

Claims

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Application Information

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IPC IPC(8): A23C20/02A23L1/29A23L11/45
Inventor 刘先华
Owner CHONGQING PINGMENG AGRI DEV
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