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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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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Most of the dried marinade bought in the market now has a single taste. The traditional method of preservation of dried marinade has high requirements and a short shelf life, which cannot meet the requirements of people in today's society.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A kind of processing method of marinades, comprises the following steps:

[0025] (1) Get the white dry base and cut it into a shape with a length of 1.0cm, a width of 1.0cm and a height of 1.0cm;

[0026] (2) Deep-fry the white dry base cut in step (1) at an oil temperature of 130° C. for 8 minutes, then remove and drain;

[0027] (3) Take 6 parts by weight of table salt, 5 parts by weight of Chinese prickly ash, 3 parts by weight of monosodium glutamate, 10 parts by weight of pepper, 10 parts by weight of dark soy sauce, 10 parts by weight of light soy sauce, 3 parts by weight of white sugar, 8 parts by weight of The cooking wine of 8 parts by weight, the tempeh of 8 parts by weight, the water of 200 parts by weight are mixed, and bittern is obtained after boiling;

[0028] (4) Immerse the white dry base fried in step (2) into boiling bittern for seasoning for 30 minutes and constantly stir;

[0029] (5) Reduce the temperature of the brine to 80°C, continue the seas...

Embodiment 2

[0032] A kind of processing method of marinades, comprises the following steps:

[0033] (1) Get the white dry base and cut it into a shape of 1.25cm in length, 1.25cm in width and 1.25cm in height;

[0034] (2) Deep-fry the white dry billet cut in step (1) for 8 minutes at an oil temperature of 140° C., then remove and drain the oil;

[0035] (3) Take 7 parts by weight of table salt, 6 parts by weight of Chinese prickly ash, 4 parts by weight of monosodium glutamate, 15 parts by weight of pepper, 15 parts by weight of dark soy sauce, 15 parts by weight of light soy sauce, 4 parts by weight of white sugar, 9 parts by weight of part cooking wine, 9 parts by weight of fermented soya beans, and 250 parts by weight of water are mixed and boiled to make brine;

[0036] (4) Immerse the white dry base fried in step (2) into boiling bittern for seasoning for 30 minutes and constantly stir;

[0037] (5) Lower the temperature of the brine to 85°C, continue the seasoning operation, tur...

Embodiment 3

[0040] A kind of processing method of marinades, comprises the following steps:

[0041] (1) Get the white dry base and cut it into a shape with a length of 1.5cm, a width of 1.5cm and a height of 1.5cm;

[0042] (2) Deep-fry the white dry base cut in step (1) at an oil temperature of 150°C for 8 minutes, then remove and drain;

[0043] (3) Take 8 parts by weight of table salt, 7 parts by weight of Chinese prickly ash, 5 parts by weight of monosodium glutamate, 20 parts by weight of pepper, 20 parts by weight of dark soy sauce, 20 parts by weight of soy sauce, 5 parts by weight of white sugar, 10 parts by weight of 300 parts by weight of cooking wine, 10 parts by weight of fermented soya beans, and 300 parts by weight of water are mixed to prepare brine after boiling;

[0044] (4) Immerse the white dry base fried in step (2) into boiling bittern for seasoning for 30 minutes and constantly stir;

[0045] (5) Lower the temperature of the brine to 90°C, continue the seasoning o...

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PUM

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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.

Description

technical field [0001] The invention relates to a dried marinade, and also relates to a processing method of the dried marinade. Background technique [0002] Dried marinade is rich in nutrients, contains a lot of protein, fat, carbohydrates, and also contains calcium, phosphorus, iron and other minerals needed by the human body. The lecithin contained in dried tofu can remove the cholesterol attached to the blood vessel wall and prevent Arteriosclerosis prevents cardiovascular disease and protects the heart; dried tofu contains a variety of minerals, supplements calcium, prevents osteoporosis caused by calcium deficiency, promotes bone development, and is extremely beneficial to the bone growth of children and the elderly. In bones, calcium exists in the form of inorganic salts, which is the main component of human bones. The main cause of osteoporosis is the lack of calcium. Soy products are rich in calcium and a certain amount of vitamin D. The combination of the two can ...

Claims

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Application Information

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IPC IPC(8): A23C20/02A23L11/45A23L11/50
CPCA23C20/025
Inventor 赵德志周兵兵盛曼
Owner MAANSHAN ZHONGAN FOOD TECH CO LTD
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