Spicy dried tofu and making method thereof

A technology of dried bean curd and spicy taste, which is applied in the field of spicy dried bean curd and its preparation, which can solve the problems of incompatibility between nutrition and taste, single taste, poor elasticity, etc., and achieve the effect of small elasticity, unique flavor and low cost

Inactive Publication Date: 2016-06-29
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 spicy 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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  • Spicy dried tofu and making method thereof
  • Spicy dried tofu and making method thereof
  • Spicy dried tofu and making method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] Formula: 140 parts of soybeans, 14 parts of garlic, 840 parts of brine, 8 parts of coagulant, 6 parts of protective agent, and 19 parts of seasoning.

[0028] Preparation of brine: Mix star anise, bay leaves, cinnamon, five-spice powder, pepper, fennel, grass fruit, ginger, sesame, nutmeg, and dried chili evenly, wrap them into spice bags with gauze, put the spice bags in water and boil for 30 minutes, Then add salt, sugar, dark soy sauce, and light soy sauce to the water and continue to boil for 8 minutes on low heat, then take out the spice bag to obtain brine.

[0029] Spicy dried tofu preparation:

[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. During the pulping proc...

Embodiment 2

[0037] Formula: 240 parts of soybeans, 24 parts of garlic, 940 parts of brine, 16 parts of coagulant, 14 parts of protective agent, and 29 parts of seasoning.

[0038] Preparation of brine: Mix star anise, bay leaf, cinnamon, five-spice powder, pepper, fennel, grass fruit, ginger, sesame, nutmeg, and dried chili evenly, then wrap it into a spice bag with gauze, put the spice bag in water and cook on high heat for 60 minutes, Then add salt, white sugar, dark soy sauce, and light soy sauce to the water and continue to boil for 16 minutes on low heat, then take out the spice bag to obtain brine.

[0039] Spicy dried tofu preparation:

[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 ...

Embodiment 3

[0047] Formula: 160 parts of soybeans, 16 parts of garlic, 860 parts of brine, 10 parts of coagulant, 8 parts of protective agent, and 21 parts of seasoning.

[0048] Preparation of brine: Mix star anise, bay leaves, cinnamon, five-spice powder, pepper, fennel, grass fruit, ginger, sesame, nutmeg, and dried chili evenly, wrap them into spice bags with gauze, put the spice bags in water and boil for 30 minutes, Then add salt, sugar, dark soy sauce, and light soy sauce to the water and continue to boil for 8 minutes on low heat, then take out the spice bag to obtain brine.

[0049] Spicy dried tofu preparation:

[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. During the pulping pro...

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PUM

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Abstract

The invention discloses spicy dried tofu and a making method thereof. The spicy dried tofu is made from, by weight, 140-240 parts of soybeans, 14-24 parts of garlic, 840-940 parts of brine, 8-16 parts of a coagulating agent, 6-14 parts of a protective agent and 19-29 parts of seasoner. The making method comprises the steps of soybean pretreatment, soybean milk making, solidification, dicing, baking, marinating and seasoning to obtain finished products. The making method is simple, easy to operate and low in cost, the made spicy dried tofu is unique in flavor, and the problem that existing dried tofu is single in taste, poor in elasticity and poor in taste is solved.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a spicy 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 auxiliary material...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C20/02A23L11/45
CPCA23C20/025A23C2240/15
Inventor 潘连云刘发军
Owner ZHENYUAN LEDOUFANG FOOD CO LTD
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