Tomato-flavoured hot fermented beancurd and processing method thereof

Abstract

The invention discloses a tomato-flavoured hot fermented beancurd and a processing method thereof. The tomato-flavoured hot fermented beancurd is prepared from the following raw materials: tomatoes, soybeans, pomegranate wine, pig skin, sea-buckthorn powder, vine tea, black rice, lotus stamen, semen ziziphi spinosae, calendula officinalis, Chinese angelica, tea fungus liquid, marinating materials, red oil, right amount of mucor liquid and right amount of edible salt. The obtained tomato-flavoured hot fermented beancurd adopts secondary fermentation, original taste is reserved in primary fermentation, the black rice, pig skin and tea fungus liquid treatment slurry are added for wrapping to form a coating, vine tea fragrance is fused, nutrition is richer, and taste is layered; meanwhile, slow release effect in follow-up pickling and marinating is realized, salinity of fermented beancurd is reduced, tomato red oil is adopted for immersion, taste is sour, sweet and spicy, ingredients such as lotus stamen and Chinese angelica are added, health value is high, appetite is promoted while blood circulation is promoted and immunological function of the organism is improved, and the tomato-flavoured hot fermented beancurd has the effects of clearing away the heart fire and tonifying kidney as well as promoting blood circulation for regulating menstruation, is ruddy in colour, delicious and fragrant, integrates nutrition, health and flavour into a whole and is applicable to people of all ages.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a tomato-flavored 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 int...

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.