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Sauced spicy dried bean curd and preparation method thereof

A technology for dried bean curd and soy sauce, which is applied in the field of soy-flavored dried bean curd and its preparation, can solve the problems of inability to balance nutrition and taste, single taste, poor taste, etc., and achieves natural and easy to disperse, simple and easy operation, and low cost. Effect

Inactive Publication Date: 2016-07-13
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 sauce-flavored dried bean curd and its preparation method, so as to solve the problems of many dried bean curds such as poor taste, single taste, poor elasticity, and inability to balance nutrition and taste.

Method used

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  • Sauced spicy dried bean curd and preparation method thereof
  • Sauced spicy dried bean curd and preparation method thereof
  • Sauced spicy dried bean curd and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] Recipe: 150 parts of soybeans, 20 parts of chili sauce, 850 parts of brine, 9 parts of coagulant, 7 parts of protective agent, and 20 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] Preparation of Dried Tofu with Spicy Sauce:

[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. Durin...

Embodiment 2

[0037] Formula: 250 parts of soybeans, 30 parts of chili sauce, 950 parts of brine, 17 parts of coagulant, 15 parts of protective agent, and 30 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] Preparation of Dried Tofu with Spicy Sauce:

[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...

Embodiment 3

[0047] Formula: 170 parts of soybeans, 17 parts of chili sauce, 870 parts of brine, 11 parts of coagulant, 9 parts of protective agent, and 22 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] Preparation of Dried Tofu with Spicy Sauce:

[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. Dur...

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Abstract

The invention discloses sauced spicy dried bean curd and a preparation method thereof. The sauced spicy dried bean curd is prepared from raw materials in parts by weight as follows: 150-250 parts of soybeans, 20-30 parts of chili sauce, 850-950 parts of brine, 9-17 parts of a coagulant, 7-15 parts of a protective agent and 20-30 parts of seasoning. The preparation method comprises steps as follows: pretreatment of the soybeans, milking treatment, curdling and dicing, drying, marinating and finished product seasoning. The preparation method is simple, easy to operate and low in cost, the prepared sauced spicy dried bean curd is unique in flavor, and problems of single taste, poor elasticity and poor taste of existing dried bean curd are solved.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a sauce-flavored dried bean curd 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 auxi...

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