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Hard beancurd with taste of pickled pepper and preparation method thereof

A technology for pepper-flavored beans and pickled peppers, applied in the field of food processing, can solve the problems of inability to balance nutrition and taste, single taste, poor elasticity, etc., and achieve the effects of small elasticity, unique flavor and low cost

Inactive Publication Date: 2016-06-22
ZHENYUAN LEDOUFANG FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The present invention aims to provide a pickled pepper-flavored dried bean curd and its preparation method to solve the problems of poor taste, single taste, poor elasticity, and inability to balance nutrition and taste in many dried bean curds.

Method used

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  • Hard beancurd with taste of pickled pepper and preparation method thereof
  • Hard beancurd with taste of pickled pepper and preparation method thereof
  • Hard beancurd with taste of pickled pepper and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] Formula: 130 parts of soybeans, 13 parts of pickled peppers, 830 parts of brine, 7 parts of coagulant, 5 parts of protective agent, and 18 parts of seasoning.

[0028] Preparation of brine: Mix star anise, bay leaf, cinnamon, five-spice powder, pepper, fennel, grass fruit, ginger, sesame, and nutmeg evenly, then wrap the spice bag with gauze, put the spice bag in water and boil for 30 minutes, and then pour it into the water Add salt, sugar, dark soy sauce, light soy sauce and continue to cook for 8 minutes on low heat, then take out the spice bag to get the brine.

[0029] Preparation of pickled pepper-flavored dried tofu:

[0030] a. Soybean pretreatment: first wash the soybeans with clean water and then soak them in cold water for 3 hours according to the mass ratio of 1:2.5. When the petals are brittle but not chaffed;

[0031] b. Pulping treatment: Take out the soaked soybeans and wash them with clean water, then put them into a pulverizer for pulping treatment. ...

Embodiment 2

[0037] Formula: 230 parts of soybeans, 23 parts of pickled peppers, 930 parts of brine, 15 parts of coagulant, 13 parts of protective agent, and 28 parts of seasoning.

[0038] Preparation of brine: Mix star anise, bay leaves, cinnamon, five-spice powder, pepper, fennel, grass fruit, ginger, sesame, nutmeg and wrap them into spice bags with gauze. Add salt, sugar, dark soy sauce, light soy sauce and continue to cook for 16 minutes on low heat, then take out the spice bag to get the brine.

[0039] Preparation of pickled pepper-flavored dried tofu:

[0040]a. Soybean pretreatment: first wash the soybeans with clean water and soak them in cold water for 8 hours according to the mass ratio of 1:2.5. When the petals are brittle but not chaffed;

[0041] b. Pulping treatment: Take out the soaked soybeans and wash them with clean water, then put them into a pulverizer for pulping treatment. During the pulping process, add water for pulping according to the mass ratio of soybeans t...

Embodiment 3

[0047] Formula: 150 parts of soybeans, 15 parts of pickled peppers, 850 parts of brine, 9 parts of coagulant, 7 parts of protective agent, and 20 parts of seasoning.

[0048] Preparation of brine: Mix star anise, bay leaf, cinnamon, five-spice powder, pepper, fennel, grass fruit, ginger, sesame, and nutmeg evenly, then wrap the spice bag with gauze, put the spice bag in water and boil for 30 minutes, and then pour it into the water Add salt, sugar, dark soy sauce, light soy sauce and continue to cook for 8 minutes on low heat, then take out the spice bag to get the brine.

[0049] Preparation of pickled pepper-flavored dried tofu:

[0050] a. Soybean pretreatment: first wash the soybeans with clean water and then soak them in cold water for 3 hours according to the mass ratio of 1:2.5. When the petals are brittle but not chaffed;

[0051] b. Pulping treatment: Take out the soaked soybeans and wash them with clean water, then put them into a pulverizer for pulping treatment. ...

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Abstract

The invention discloses hard beancurd with the taste of pickled pepper and a preparation method thereof. The hard beancurd is prepared from the following raw materials in parts by weight: 130 to 230 parts of soybean, 13 to 23 parts of the pickled pepper, 830 to 930 parts of brine, 7 to 15 parts of coagulator, 5 to 13 parts of protective agent and 18 to 28 parts of seasoner. The preparation method comprises the steps of pretreating the soybean, pulping, solidifying, slicing, baking, marinating, and seasoning a finished product. The preparation method has the advantages of simplicity, easiness in operation and low cost, the prepared hard beancurd with the taste of the pickled peppes has unique flavor, and the problems of single taste, poor elasticity and poor taste of existing hard beancurd are solved.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to pickled pepper-flavored dried tofu and a preparation method thereof. Background technique [0002] Dried tofu is a famous snack, which is loved by everyone. It is golden in color and soft in texture, and it is better eaten cold. Dried tofu is a reprocessed product of tofu. It contains a lot of protein, fat, carbohydrates, calcium, phosphorus, iron and other minerals needed by the human body. It is known as "vegetarian ham". Dried tofu contains a lot of vegetable protein, and diabetics can also eat it with confidence. [0003] Because dried bean curd has higher nutritive value and edible value, so the processing technology of dried bean curd is also increasing day by day, discloses the preparation method of dried bean curd as the patent document of CN105076478A as publication number, and its operation step comprises: get seasoning auxiliary material and Chinese medicine au...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C20/02A23L11/45
CPCA23C20/025
Inventor 潘连云刘发军
Owner ZHENYUAN LEDOUFANG FOOD CO LTD
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