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Hard bean curd of chicken bouillon flavor and preparation method thereof

A technology for dried bean curd and chicken juice, which is applied to the field of chicken juice flavored dried bean curd and its preparation, can solve the problems of inability to balance nutrition and taste, single taste, poor elasticity, etc., and achieves the effects of low cost, unique flavor and preventing denaturation

Inactive Publication Date: 2016-08-03
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 chicken juice 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 bean curd of chicken bouillon flavor and preparation method thereof
  • Hard bean curd of chicken bouillon flavor and preparation method thereof
  • Hard bean curd of chicken bouillon flavor and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] Formula: 120 parts of soybeans, 12 parts of chicken, 820 parts of brine, 6 parts of coagulant, 4 parts of protective agent, and 17 parts of seasoning.

[0028] 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. Put the spice bags in water and cook for 30 minutes on high heat. Add salt, sugar, dark soy sauce, and light soy sauce to the water and cook on low heat for 8 minutes, then take out the spice bag to get brine.

[0029] Preparation of Chicken Flavored Bean Curd:

[0030] 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;

[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 process, add water for...

Embodiment 2

[0037] Formula: 220 parts of soybeans, 22 parts of chicken, 920 parts of brine, 14 parts of coagulant, 12 parts of protective agent, and 27 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. Put the spice bags in water and boil for 60 minutes on high heat. Add salt, sugar, dark soy sauce, and light soy sauce to the water and continue to cook on low heat for 16 minutes, then take out the spice bag to obtain brine.

[0039] Preparation of Chicken Flavored Bean Curd:

[0040]a. Soybean pretreatment: first wash the soybeans with clean water and then soak them in cold water for 10 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...

Embodiment 3

[0047] Formula: 140 parts of soybeans, 14 parts of chicken, 840 parts of brine, 8 parts of coagulant, 6 parts of protective agent, and 19 parts of seasoning.

[0048] 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. Put the spice bags in water and cook for 30 minutes on high heat. Add salt, sugar, dark soy sauce, and light soy sauce to the water and cook on low heat for 8 minutes, then take out the spice bag to get brine.

[0049] Preparation of chicken-flavored dried tofu:

[0050] 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;

[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 process, add water fo...

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Abstract

The invention discloses hard bean curd of chicken bouillon flavor and a preparation method thereof. The hard bean curd is prepared from, by weight, 120-220 parts of soybeans, 12-22 parts of chicken, 820-920 parts of bittern, 6-14 parts of coagulator, 4-12 parts of a protective agent and 17-27 parts of seasoner. The preparation method comprises the steps of pre-treatment of the soybeans, slurrying treatment, solidification and dicing, baking, marinating and seasoning and finished product obtaining. The preparation method is simple, easy to operate and low in cost, the prepared hard bean curd of chicken bouillon flavor is unique in flavor, and the problems that existing hard bean curd is singular in flavor, poor in elasticity and bad in mouthfeel are solved.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a chicken juice-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 medic...

Claims

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Application Information

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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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