Lemon-flavor chili-oil pickled tofu and processing method thereof

Abstract

The invention discloses lemon-flavor chili-oil pickled tofu and a processing method thereof. The lemon-flavor chili-oil pickled tofu is prepared from the following raw materials: lemon grass, millets, pig skin, soybeans, red dates, chrysanthemum nankingense, flos buddlejae, pineapple peel, pseudostellaria maximowicziana tuberous root, flos albiziae, mint juice, kombucha liquid, marinade, chili oil, an appropriate amount of mucoraceous liquid and an appropriate amount of table salt. The processing method of the lemon-flavor chili-oil pickled tofu prepared by the invention comprises the step of performing fermentation for two times. The first fermentation preserves original flavor of the pickled tofu; wrapping is performed by a treatment pulp of the red dates, the pig skin and the kombucha liquid so as to form a coating; thus, the lemon-flavor chili-oil pickled tofu is richer in nutrition and full in layered sense of taste while the aroma is enhanced and the flavor is improved; moreover, slow-release effects are achieved in subsequent pickling and pot-stewing processes, so that the salinity of the pickled tofu is reduced. Soaking is conducted with the chili oil containing the lemon grass powder and the mint juice, so that the pickled tofu has the flavor of the lemon, and is capable of refreshing and restoring the consciousness. In addition, the ingredients, including the flos buddlejae, the flos albiziae and the like, are added, so that the pickled tofu has higher health-care values. Thus, the pickled tofu increases the appetite, and has the functions of nourishing Yin, clearing away heat, reducing internal fire, detoxifying and so on. The pickled tofu has the characteristics of delicious taste and mellow aroma, and integrates the effects of nourishing and health-caring as well as the flavor; thus, the pickled tofu is suitable for people of all ages.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a lemon-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 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 that 0.3-1.2 parts of Pu’er tea powder is boiled into tea, and the soy milk is scalded with 85-90°C tea. After filtering and pointing, Wrap it with cotton cloth and squeez...

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.