Pot-stewed dried bean curd and preparation method thereof
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A production method and technology of dried tofu, which is applied in the field of food processing, can solve problems such as complex production methods, lack of nutritional value, and harm to human health, and achieve the effect of simple and reasonable production methods, rich nutritional value, and easy-to-master technology
Inactive Publication Date: 2016-10-26
姜敏
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Problems solved by technology
At present, some stores in the market add seasonings and edible oils of different grades, which have poor taste and lack of nutritional value.
Some stores blindly add spices to increase the taste, consumers will feel dry mouth after eating, easy to get angry; some unscrupulous businesses even use unqualified seasonings, endangering human health
[0004] With the improvement of living standards, people's requirements for daily food are constantly increasing. While paying attention to nutritional balance, they also pursue the unique flavor of food. At present, the variety of stewed products in the market is not rich enough, the nutritional value has certain limitations, and the flavor needs to be improved. , and the production method is relatively complicated, it is difficult to meet the needs of the growing consumer market and people's increasingly updated modern health concepts
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Embodiment 1
[0020] A stewed dried tofu is made from the following raw materials in parts by weight: 80 parts of dried tofu, 2 parts of ginger slices, 2 parts of purple garlic, 3 parts of coriander, 2 parts of long and thin peppers, 8 parts of vegetable oil, and 3 parts of rice wine , 100 parts of bone broth, 10 parts of light soy sauce, appropriate amount of refined salt, 2 parts of rock sugar, 0.5 parts of monosodium glutamate, appropriate amount of water, and 8 parts of seasoning; the seasoning includes the following raw materials in proportions by weight: 0.3 part of Kaempferia, grass 1 part of fruit, 1 part of white cardamom, 0.1 part of Chinese prickly ash, 1 part of paprika, 0.2-part of medlar, 0.2 part of chicken bone fragrance, 0.5 part of orange peel, 0.2 part of Codonopsis, 0.1 part of angelica;
[0021] The preparation method of described stewed beancurd, comprises the following steps:
[0022] (1) Select the dried tofu, wash it, put it into boiling water and cook for 10 minute...
Embodiment 2
[0027] A stewed dried tofu is made from the following raw materials in parts by weight: 120 parts of dried tofu, 5 parts of ginger slices, 5 parts of purple garlic, 8 parts of coriander, 5 parts of long and thin peppers, 15 parts of vegetable oil, and 6 parts of rice wine , 150 parts of bone broth, 20 parts of light soy sauce, appropriate amount of refined salt, 6 parts of rock sugar, 1 part of monosodium glutamate, appropriate amount of water, and 15 parts of seasoning; the seasoning includes the following raw materials in proportions by weight: 0.8 part of Kaempferia, grass 2 parts of fruit, 2 parts of white cardamom, 0.3 part of Chinese prickly ash, 2 parts of papaya, 0.4 part of wolfberry, 0.4 part of chicken bone fragrance, 1 part of orange peel, 0.4 part of Codonopsis, 0.2 part of angelica;
[0028] The preparation method of described stewed beancurd, comprises the following steps:
[0029] (1) Select the dried tofu, wash it, put it into boiling water and cook for 15 min...
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Abstract
The invention discloses pot-stewed dried bean curd and a preparation method thereof. The pot-stewed dried bean curd is prepared from the following raw materials: dried bean curd, old ginger slices, purple-skin garlic, corianders, slender peppers, vegetable oil, yellow wine, bone soup, light soy sauce, an appropriate amount of refined salt, crystal sugar, monosodium glutamate, an appropriate amount of water, and seasonings. The preparation method adopted by the invention comprises the following steps: (1) preparing the dried bean curd for later use; (2), preparing a seasoning bag for later use; (3), preparing a soup stock for later use; (4), putting the prepared dried bean curd and the prepared seasoning bag in the soup stock, carrying out cooking over high heat until the mixture is boiling, turning down the heat and carrying out slow stewing over small fire, and packaging the stewed dried bean curd, so that the pot-stewed dried bean curd is prepared. The pot-stewed dried bean curd prepared by the preparation method is sharp in aroma, mellow in taste and unique in flavor; moreover, multiple nourishing raw materials are added in rational ratio, so that the pot-stewed dried bean curd is rich in nutritive values, and has certain diet-therapy and health-care effects. The preparation method is simple in technology, and the technique can be easily grasped; thus, the production efficiency is improved, and the preparation method is suitable for popularization and applicaiton.
Description
technical field [0001] The invention belongs to the technical field of food processing, in particular to a stewed dried bean curd and a preparation method thereof. Background technique [0002] Stewed products are traditional food in China. The main raw materials are poultry, livestock meat, viscera, game, some aquatic products, and vegetables. Slowly infiltrating into the texture of raw materials, it becomes a fragrant and delicious stewed product. Stewed meat products belong to general cooked meat products, which highlight the original taste and color of raw materials. Salt and a small amount of soy sauce are mainly used as condiments to focus on their original color, aroma and taste. Braised products are "cooked hot and eaten cold", with a delicious taste. The adjusted marinade can be used for a long time, and the older it is, the more fragrant it becomes. The origin of marinated products can be traced back to the distant Warring States period. After having cooking ut...
Claims
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Application Information
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