Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Preparing method of watermelon flavor fermented bean curd and fermented bean curd prepared through same

A technology of fermented bean curd and watermelon, which is applied in the field of food processing, can solve the problems of single taste of fermented bean curd and high nutritional value, and achieve the effects of being conducive to mold growth, high nutritional value and good taste.

Inactive Publication Date: 2016-11-09
QINGDAO HAIZHIYUAN INTELLIGENT TECH
View PDF0 Cites 1 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] One of the purposes of the present invention is to provide a method for preparing fermented bean curd with watermelon flavor, so as to improve the problem of single taste of fermented bean curd in the existing ones, and the fermented bean curd prepared has good taste and high nutritional value

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A preparation method of watermelon-flavored fermented bean curd includes the following steps:

[0022] (1) Weigh the following parts by mass according to the proportion: 50 parts of fresh tofu, 10 parts of watermelon, 6 parts of lotus root, 3 parts of cucumber, 4 parts of banana, 2 parts of pineapple, 2 parts of osmanthus, 2 parts of chrysanthemum, 2 parts of fennel, 2 parts of red pepper, 2 parts of Chinese pepper, 1 part of ginger, 3 parts of salt, 2 parts of white wine over 50%;

[0023] (2) Wash the weighed fresh tofu, cut into pieces, put it in a steamer, steam for 5-8 minutes, wash the picked lotus leaves, and put them in a sealable container, and steam the Transfer the tofu to the lotus leaf. Only one layer of tofu can be placed on each layer of the lotus leaf. A gap of 1 cm is left between adjacent tofu pieces. The container is sealed and fermented at room temperature for 12 days;

[0024] (3) Weigh clean water 15 times the mass of the chrysanthemum, mix it with the w...

Embodiment 2

[0029] A preparation method of watermelon-flavored fermented bean curd includes the following steps:

[0030] (1) Weigh the following components according to the proportion: 50 parts of fresh tofu, 8 parts of watermelon, 5 parts of lotus root, 4 parts of cucumber, 3 parts of banana, 2 parts of pineapple, 1 part of osmanthus, 2 parts of chrysanthemum, 3 parts of fennel, 1 part of red pepper, 1 part of Chinese pepper, 1 part of ginger, 2 parts of salt, 2 parts of white wine over 50%;

[0031] (2) Wash the weighed fresh tofu, cut into pieces, put it in a steamer, steam for 5-8 minutes, wash the picked lotus leaves, and put them in a sealable container, and steam the Transfer the tofu to the lotus leaf. Only one layer of tofu can be placed on each layer of the lotus leaf, leaving a gap of 2cm between adjacent tofu pieces. Seal the container and ferment for 15 days at room temperature;

[0032] (3) Weigh clean water 15 times the mass of the chrysanthemum, mix it with the weighed chrysant...

Embodiment 3

[0037] A preparation method of watermelon-flavored fermented bean curd includes the following steps:

[0038] (1) Weigh the following components according to the proportion: 56 parts of fresh tofu, 12 parts of watermelon, 5 parts of lotus root, 3 parts of cucumber, 4 parts of banana, 3 parts of pineapple, 2 parts of osmanthus, 3 parts of chrysanthemum, 4 parts of fennel, 3 parts of red pepper, 2 parts of Chinese pepper, 2 parts of ginger, 4 parts of salt, 1 part of white wine over 50%;

[0039] (2) Wash the weighed fresh tofu, cut into pieces, put it in a steamer, steam for 5-8 minutes, wash the picked lotus leaves, and put them in a sealable container, and steam the Transfer the tofu to the lotus leaf. Only one layer of tofu can be placed on each layer of the lotus leaf. A gap of 1.5 cm is left between adjacent tofu pieces. The container is sealed and fermented at room temperature for 10 days;

[0040] (3) Weigh clean water 15 times the mass of the chrysanthemum, mix it with the we...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention relates to a preparing method of watermelon flavor fermented bean curd and fermented bean curd prepared through the preparing method of the watermelon flavor fermented bean curd. The preparing method of the watermelon flavor fermented bean curd includes the following steps that 1, all raw material components are weighed; 2, fresh bean curd is cut into cubes, stewed and fermented for 10-15 days under the normal temperature condition; 3, chrysanthemum flower is soaked for 30-40 min at the temperature of 70-80 DEG C, obtained leach liquor is taken through filtering; 4, cut lotus root, cucumbers, bananas, pineapple, osmanthus fragrans, fennel, red pepper and ginger are uniformly mixed with weighed Chinese prickly ash, salt and baijiu with the alcohol content being 50; 5, the bean curd cubes are soaked in chrysanthemum flower leach liquor and the mixture obtained in the step 4 and sealed for fermentation. The preparing method has the advantages that the problem that existing fermented bean curd is single in taste is solved, the prepared fermented bean curd is good in mouthfeel and high in nutritive value.

Description

Technical field [0001] The present invention belongs to the technical field of food processing, and in particular relates to a method for preparing watermelon-flavored fermented bean curd; the present invention also relates to a method for preparing watermelon-flavored fermented bean curd. Background technique [0002] Fermented bean curd is a kind of soy food that uses mold to ferment and pickle tofu, and then undergo secondary processing. It is a very commonly used condiment. Fermented bean curd is usually divided into three categories: green, red and white. Among them, stinky tofu belongs to the "green prescription". "Chunk", "Red Spicy", "Rose" and so on belong to "Red Fang". "Sweet and Spicy", "Osmanthus" and "Five Spices" belong to "White Fang". The fermented bean curd has a fine texture, mellow and delicious flavor, and is rich in a variety of trace elements needed by the human body. It is a traditional folk delicacy of the Han people in China for thousands of years, an...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23C20/02A23L11/45A23L11/50
CPCA23C20/025
Inventor 袁国防李洪孙明王亮宋辉
Owner QINGDAO HAIZHIYUAN INTELLIGENT TECH
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com