Braised bean curd and processing method thereof
A processing method and marinade technology, which are applied in the field of marinade, can solve the problems of short shelf life, single taste, and high requirements on the preservation method of marinade, and achieve the effect of prolonging the shelf life, low cost and prolonging the shelf life.
Inactive Publication Date: 2016-12-14
MAANSHAN ZHONGAN FOOD TECH CO LTD
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Abstract
The invention provides a processing method of a braised bean curd. The processing method comprises the following steps: taking a white bean curd blank and cutting, and frying at oil temperature of 130 DEG C to 150 DEG C for 8min; taking following components in parts by weight: 6 to 8 parts of table salt, 5 to 7 parts of Chinese prickly ash, 3 to 5 parts of monosodium glutamate, 10 to 20 parts of chili, 10 to 20 parts of dark soy sauce, 10 to 20 parts of light soy sauce, 3 to 5 parts of white sugar, 8 to 10 parts of cooking wine, 8 to 10 parts of fermented soya beans and 200 to 300 parts of water; mixing and boiling to prepare marinade; immersing the white bean curd blank into the boiled marinade for 30min and continuously stirring; cooling the marinade to be 80 DEG C to 90 DEG C and continually immersing for 1h to 2h; taking out and packaging in vacuum; putting a packaged finished product into a high-temperature sterilization furnace and carrying out high-temperature sterilization at 120 DEG C to 122 DEG C under the environment with negative pressure of 0.2MPa. The braised bean curd processed by the method provided by the invention has rich mouth feel and good taste; the shelf life is also prolonged; meanwhile, the method has a simple processing process and is low in cost.
Application Domain
Cheese manufacture
Technology Topic
Monosodium glutamateOil temperature +5
Examples
- Experimental program(3)
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