Braised bean curd and processing method thereof

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.