Preparation method of tea-flavored fermented bean curd and prepared fermented bean curd

A fermented bean curd and tea-flavored technology, which is applied in the field of food processing, can solve the problems of high nutritional value and single taste of fermented bean curd, and achieve the effects of high nutritional value, single taste and improved taste

Inactive Publication Date: 2016-09-07
QINGDAO HAIZHIYUAN INTELLIGENT TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] One of the objects of the present invention is to provide a method for preparing tea-flavored fermented bean curd, so as to improve the problem of single taste of the existing fermented bean curd, and the prepared fermented bean curd has good taste and high nutritional value

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A preparation method of tea-flavored fermented bean curd, comprising the following steps:

[0025] (1) Weigh the following components by mass according to the ratio: 90 parts of fresh tofu, 3 parts of green tea, 2 parts of tangerine peel, 4 parts of fig, 4 parts of rose, 3 parts of pomegranate, 2 parts of sweet-scented osmanthus, 6 parts of shiitake mushroom 8 servings of chicken, 1 serving of thirteen spices, 2 servings of star anise, 2 servings of peppercorns, 3 servings of minced ginger, 6 servings of table salt, 1 serving of honey, 1 serving of sesame oil, 3 servings of liquor above 50 degrees;

[0026] (2) Clean the weighed fresh tofu, cut it into pieces, put it in a steamer, and steam it for 4-6 minutes. Clean the picked lotus leaves and put them in a sealable container. Transfer the tofu to the lotus leaves. Only one layer of tofu can be placed on each layer of lotus leaves. There is a gap of 1 cm between adjacent tofu blocks. Seal the container and ferment for 1...

Embodiment 2

[0034] A preparation method of tea-flavored fermented bean curd, comprising the following steps:

[0035] (1) Weigh the following components according to the ratio: 90 parts of fresh tofu, 4 parts of green tea, 1 part of tangerine peel, 3 parts of figs, 3 parts of roses, 4 parts of pomegranate flowers, 1 part of sweet-scented osmanthus, 5 parts of shiitake mushrooms 6 servings of chicken, 1 serving of thirteen spices, 1 serving of star anise, 1 serving of peppercorns, 1 serving of minced ginger, 5 servings of table salt, 1 serving of honey, 1 serving of sesame oil, 2 servings of white wine above 50 degrees;

[0036] (2) Clean the weighed fresh tofu, cut it into pieces, put it in a steamer, and steam it for 4-6 minutes. Clean the picked lotus leaves and put them in a sealable container. Transfer the tofu to the lotus leaves. Only one layer of tofu can be placed on each layer of lotus leaves. There is a gap of 1.5 cm between adjacent tofu blocks. Seal the container and ferment f...

Embodiment 3

[0044] A preparation method of tea-flavored fermented bean curd, comprising the following steps:

[0045] (1) Weigh the following components by mass according to the ratio: 100 parts of fresh tofu, 3 parts of green tea, 3 parts of tangerine peel, 5 parts of fig, 3 parts of rose, 4 parts of pomegranate, 2 parts of sweet-scented osmanthus, 5 parts of shiitake mushroom 7 servings of chicken, 1 serving of thirteen spices, 2 servings of star anise, 2 servings of peppercorns, 2 servings of minced ginger, 6 servings of table salt, 1 serving of honey, 1 serving of sesame oil, 4 servings of white wine above 50 degrees;

[0046] (2) Clean the weighed fresh tofu, cut it into pieces, put it in a steamer, and steam it for 4-6 minutes. Clean the picked lotus leaves and put them in a sealable container. Transfer the tofu to the lotus leaves. Only one layer of tofu can be placed on each layer of lotus leaves. There is a gap of 2 cm between adjacent tofu blocks. Seal the container and ferment ...

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PUM

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Abstract

The invention relates to a preparation method of tea-flavored fermented bean curd, and also relates to the fermented bean curd prepared by the preparation method of the tea-flavored fermented bean curd. The preparation method of the tea-flavored fermented bean curd comprises the following steps: (1) weighing each raw material component; (2) slicing fresh bean curd, stewing the bean curd and carrying out fermentation under a room temperature condition for 10-15 days; (3) soaking green tea at 70-80 DEG C for 30-40 minutes, filtering the solution and taking the obtained water extract solution; (4) decocting mushroom, chicken and thirteen-spices with a slow fire and taking juice; (5) boiling pericarpium citri reticulatae, fig, rose, pomegranate flower and sweet-scented osmanthus with slow fire to obtain thick juice; (6) mixing the materials; and (7) soaking the sliced bean curd with the mixture obtained in the step (6) and carrying out sealed fermentation. The method has the advantages that the problem of a single flavor of the existing fermented bean curd is solved; and the prepared fermented bean curd is good in mouthfeel and high in nutrient value.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a method for preparing tea-flavored fermented bean curd; the invention also relates to fermented bean curd prepared by the method for preparing tea-flavored fermented bean curd. Background technique [0002] Fermented bean curd is a kind of soy food made by fermenting tofu with mold, pickling, and then undergoing secondary processing. It is a very commonly used condiment. Fermented bean curd is usually divided into three categories: green square, red square and white square. Among them, stinky tofu belongs to "green recipe". "Big piece", "red spicy", "rose" and so on belong to "red square". "Sweet and spicy", "osmanthus", "five spices" and so on belong to "white recipe". Fermented bean curd is delicate in texture, mellow and delicious, delicious in taste, and rich in various trace elements needed by the human body. It is a traditional folk delicacy of the H...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C20/02A23L11/45A23L11/50
CPCA23C20/025
Inventor 袁国防李洪孙明王亮宋辉
Owner QINGDAO HAIZHIYUAN INTELLIGENT TECH
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