Making method for flavor stinky bean curd

Abstract

The invention discloses a making method for flavor stinky bean curd. The making method includes the following steps that salt, mashed garlic, old ginger, chili oil and yellow wine are mixed to be fermented, and preserving juice is prepared; bean curd cut into sheets and the preserving juice are put into a container together and fermented, the primarily-fermented bean curd is taken out; seasoning brine is prepared from 1-3 parts of kelp jam, 1-2 parts of lemon powder, 5-8 parts of california burclover, 6-8 parts of potherb mustard and 4-7 parts of bamboo shoots, the primarily-fermented bean curd is taken out and added into the seasoning brine, the temperature is kept 35 DEG C to 40 DEG C, and depth fermentation is carried out for 1 month to 2 months; after depth fermentation is carried out for 1 month to 2 months, the bean curd is taken out, 10-20 parts by weight of cooked sesame powder is poured into the bean curd, the product is saved for 5 days to 10 days at the low temperature of 5 DEG C to 10 DEG C, and the finished product is obtained. In the making process of the stinky bean curd, the fermentation time is short, the seasoning brine is added into the making process of the stinky bean curd, the calcium level and the vitamin content are high, nutrition is rich, the taste is light, and the heat clearing effect and the toxicity removing effect can be further achieved; as the sesame powder is added after depth fermentation, the bean curd is complete in color, fragrance and taste.

Description

technical field [0001] The invention relates to a preparation method of flavor stinky tofu. Background technique [0002] The existing production method of stinky tofu is as follows: salt, water and fermented shepherd's purse stalks are used as raw materials, and tofu is put into it to ferment and pickle. The stinky tofu tastes bad and takes a long time to eat. Get angry, dry mouth, taste salty and greasy, low nutritional content. Therefore, a new technical method needs to be provided to solve the above problems. Contents of the invention [0003] The purpose of the present invention is to provide a method for preparing stinky tofu with refreshing taste and rich nutrition. [0004] The technical scheme adopted in the present invention is: [0005] A preparation method of flavor stinky tofu, comprising the following steps: [0006] a, the salt of 3-5 parts by weight, the mashed garlic of 3-5 parts by weight, the old ginger of 2-3 parts by weight, the chili oil of 3-5 pa...

AI Technical Summary

Problems solved by technology

[0002] The existing production method of stinky tofu is as follows: salt, water and fermented shepherd's purse stalks are used as raw materials, and the tofu is put into it for fermentation and pickling. The stinky tofu tastes bad and takes a long time to eat. Get angry, dry mouth, salty and greasy taste, low nutritional content