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Novel stuffed bean curd puff

A technology of stuffed tofu and oily tofu, which is applied in the food field, can solve the problems of easy to get angry, show greasy taste, etc., and achieve the effect of mellow and sweet taste, invigorating Qi and Tonghua health care.

Inactive Publication Date: 2016-09-21
韦伟
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, meat stuffing contains a lot of oil and salt, if eaten in large quantities, it is easy to get angry, and it is also greasy

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] A new stuffed bean curd puff consists of the following raw materials by weight: 20 parts of fried tofu puff, 80 parts of fragrant taro, 220 parts of glutinous rice, 0.6 part of sesame oil, 5 parts of seaweed, 0.8 part of Schisandra chinensis, and 8 parts of edible oil. 60 parts of minced pork, 1 part of refined salt, 0.4 parts of five-spice powder, 0.5 parts of fennel seeds, 2 parts of fungus, 7 parts of dark soy sauce, 30 parts of water chestnut, and 2 parts of white sugar.

[0016] Its concrete preparation method comprises the following steps:

[0017] (1) Wash the glutinous rice and soak it in clean water for 4-6 hours. Wash the soaked glutinous rice and drain the water for later use;

[0018] (2) Soak the fungus in water, chop and set aside; peel and wash the taro and water chestnut, cut into fine pieces and set aside;

[0019] (3) Put the glutinous rice in a large bowl, add minced pork, minced taro, minced matte, five-spice powder, minced fungus, minced seaweed, ...

Embodiment 2

[0023] A new stuffed tofu puff consists of the following raw materials by weight: 25 parts of fried tofu puff, 100 parts of fragrant taro, 250 parts of glutinous rice, 0.95 part of sesame oil, 7 parts of seaweed, 1 part of schisandra, 10.5 parts of edible oil, 70 parts of minced pork, 2.5 parts of refined salt, 0.55 parts of five-spice powder, 0.7 parts of fennel seeds, 3.5 parts of fungus, 9.5 parts of dark soy sauce, 40 parts of water chestnut, and 3.5 parts of white sugar. Its concrete preparation method comprises the following steps:

[0024] (1) Wash the glutinous rice and soak it in clean water for 4-6 hours. Wash the soaked glutinous rice and drain the water for later use;

[0025] (2) Soak the fungus in water, chop and set aside; peel and wash the taro and water chestnut, cut into fine pieces and set aside;

[0026] (3) Put the glutinous rice in a large bowl, add minced pork, minced taro, minced matte, five-spice powder, minced fungus, minced seaweed, refined salt, f...

Embodiment 3

[0030] A new stuffed bean curd puff consists of the following raw materials by weight: 30 parts of fried bean curd puff, 120 parts of fragrant taro, 280 parts of glutinous rice, 1.3 parts of sesame oil, 9 parts of seaweed, 1.2 parts of Schisandra chinensis, 13 parts of edible oil, 80 parts of minced pork, 4 parts of refined salt, 0.7 parts of five-spice powder, 0.9 parts of fennel seeds, 5 parts of fungus, 12 parts of dark soy sauce, 50 parts of water chestnut, and 5 parts of white sugar.

[0031] Its concrete preparation method comprises the following steps:

[0032] (1) Wash the glutinous rice and soak it in clean water for 4-6 hours. Wash the soaked glutinous rice and drain the water for later use;

[0033] (2) Soak the fungus in water, chop and set aside; peel and wash the taro and water chestnut, cut into fine pieces and set aside;

[0034] (3) Put the glutinous rice in a large bowl, add minced pork, minced taro, minced matte, five-spice powder, minced fungus, minced se...

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PUM

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Abstract

The invention discloses novel novel stuffed bean curd puff, belonging to the field of food. The novel stuffed bean curd puff is prepared from the following raw materials in parts by weight: 20 to 30 parts of fried bean curd puff, 80 to 120 parts of henry steudnera tuber, 220 to 280 parts of sticky rice, 0.6 to 1.3 parts of sesame oil, 5 to 9 parts of nori, 0.8 to 1.2 parts of the fruit of Chinese magnoliavine, 8 to 13 parts of edible oil, 60 to 80 parts of minced pork, 1 to 4 parts of refined salt, 0.4 to 0.7 part of five spice powder, 0.5 to 0.9 part of fennel seed, 2 to 5 parts of edible fungus, 7 to 12 parts of dark soy sauce, 30 to 50 parts of water chestnut and 2 to 5 parts of white sugar. According to the novel stuffed beancurd puff, mellow and luscious flavor of traditional stuffed beancurd puff is kept, and meanwhile, health efficacy of invigorating stomach and dispelling cold, clearing heat and moistening lung, promoting circulation of qi, and the like are added.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a new stuffed bean curd puff. Background technique [0002] Tofu puff is a traditional soy product of the Han nationality. It is called deep-fried tofu in the south. It is made from tofu base that is expanded and foamed by frying, but the inside is abnormally soft and hollow. Tofu puffs are rich in plant-based protein, and they are delicious when cooked directly in traditional cooking methods. However, in the south, they are often stuffed with seasoned meat fillings and then made into a dish, which has a fuller taste. The fragrance of the bean curd and the mellow meat filling complement each other, making it a rare delicacy. However, meat stuffing contains a lot of oil and salt, and if eaten in large quantities, it is easy to get angry and also appears greasy. Contents of the invention [0003] For above-mentioned, the object of the present invention is to provide new stuffed be...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C20/02A23L11/45
CPCA23C20/025A23C2200/00
Inventor 韦伟
Owner 韦伟
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