Ginseng red-chili-oil fermented bean curd and processing method thereof

Abstract

The invention discloses ginseng red-chili-oil fermented bean curd and a processing method thereof. The fermented bean curd is prepared from the following raw materials: ginseng, black soybeans, pigskin, chickpea, abelmoschus manihot, pollen pini, rose hip, rosemary, stevia rebaudian, apple blossoms, propolis, tea fungus liquid, stewing materials, red chili oil, a proper amount of mucor liquid and a proper amount of edible salt. According to the processed ginseng red-chili-oil fermented bean curd, secondary fermentation is adopted, the original flavor of fermented bean curd is preserved in primary fermentation, abelmoschus manihot, pigskin and tea fungus liquid are added into pulp coating processing to form a coat; abelmoschus manihot and tea fragrance are fused, the nutrition is rich, the taste is rich in gradation, and a sustained release effect is achieved in subsequent preserving and stewing processes to reduce the salinity of the fermented bean curd; stewing materials containing ginseng and red chili oil are adopted for soaking, and apple blossoms, stevia rebaudian and other ingredients are added, so that ginseng red-chili-oil fermented bean curd has a health-protection value and synthetic effect, can be used for promoting appetite, promoting blood circulation, improving body immunity and enhancing physical strength, has red color and smooth texture, is delicious, fragrant and mellow, integrates nutrition, health protection and flavor, and is suitable for people of all ages.

Description

technical field [0001] The invention relates to the field of food technology, in particular to a ginseng red oil fermented bean curd 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 squeeze it into block...

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.