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.
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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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