Bamboo-flavored hot fermented bean curd and processing method thereof

Abstract

The invention discloses bamboo-flavored hot fermented bean curd and a processing method thereof. The bamboo-flavored hot fermented bean curd comprises winter bamboo shoots, bamboo leaves, emblic leafflower fruit powder, soybeans, corn juice, schisandra chinensis, rehmannia leaves, abrus herb, caragana sinica, lemon vinegar, tea fungus liquid, brine, chilli oil, pigskin, an appropriate amount of mucor liquid and an appropriate amount of salt. The prepared bamboo-flavored hot fermented bean curd has the advantages that secondary fermentation is adopted, original taste of the fermented bean curd is kept after primary fermentation, and the winter bamboo shoots, the pigskin and the tea fungus treating liquid are added for wrapping to form a coat, so that fragrance and taste are improved, nutrition is rich, and the sense of layering of taste is achieved; the slow release effect is achieved in later pickling and marinating, and the salinity of the fermented bean curd is reduced; the fermented bean curd is soaked in the chilli oil, and bamboo flavor is added; the ingredients such as the schisandra chinensis and the caragana sinica are added, so that health care value and synergistic effect are achieved, appetite is promoted, and the effects of removing liver heat and toxic materials, clearing away lung heat, tonifying the spleen and the like are realized; the bamboo-flavored hot fermented bean curd looks ruddy, has fine texture and tastes delicious.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a red oil fermented bean curd with bamboo flavor flavor and a processing method thereof. Background technique [0002] Fermented bean curd is also called "bean curd", "southern milk" or "cat milk" depending on the place. Fermented bean curd is a kind of secondary processed soy food. It is a famous fermented condiment with ethnic characteristics in my country. It is a common side dish for Chinese people or used for cooking. Usually fermented bean curd is mainly fermented by Mucor sufu, Mucor Rouxianus, Mucor racemosus, and Rhizopus such as Rhizopus chinensis )Wait. For example, the application number is 201310425721.2. The present invention relates to a method for preparing fermented bean curd with Pu’er tea oil. The main point is to boil 0.3-1.2 parts of Pu’er tea powder into tea, scald the soymilk with tea at 85-90°C, filter and point the pulp, Wrap it with cotton cloth and sque...

AI Technical Summary

Problems solved by technology

The above method is to boil the tea leaves to prepare tofu. In this way, the tea flavor will be lost in the process of filtering and pressing, and the seasoning will not be obvious at the same time. Moreover, adding tea wine, which contains traditional Chinese medicine ingredients, will affect the original flavor of fermented bean curd and the quality of tofu.