High-protein marinated dried tofu and marinating method thereof, and preparation method of sauce for marinating high-protein marinated dried tofu

Abstract

The invention discloses a high-protein marinated dried tofu and a marinating method thereof, and a preparation method of a sauce for marinating the high-protein marinated dried tofu, belonging to the field of manufacturing techniques of dried tofu. The preparation method of the sauce for marinating the high-protein marinated dried tofu comprises the following steps: A. immersing the soybean raw material, carrying out dry steaming, and cooling; B. adding flour and fermentation auxiliary materials into the soybeans, stirring uniformly, spreading, and fermenting; and C. pouring the fermented soybeans into saline water, storing, and drying in the sun to prepare the soybean sauce. The marinating method of the high-protein marinated dried tofu comprises the following steps: immersing the soybeans, grinding, filtering, steaming, curdling, forming, pressing, slicing and boiling with soda to remove the bean flavor, thereby preparing the dried tofu billets; decocting the marinating material from the soybean sauce, putting the dried tofu billets into the marinating material, and marinating to obtain the marinated dried tofu; and sterilizing the marinated dried tofu. The marinated dried tofu prepared by the marinating method effectively avoids loss of nutrients, and has higher protein content.

Description

technical field [0001] The invention relates to the field of production technology of dried tofu, more specifically, relates to a high-protein dried sauce, its marinating method and a preparation method of the sauce for marinating. Background technique [0002] Soybean contains rich and comprehensive nutrients. It integrates high protein, amino acid and various trace elements necessary for human body. Foods made from soybeans are the best food for people with high blood pressure, diabetes and obesity to keep fit. At present, soybeans can be processed into a variety of convenient soy products, such as tofu skin, dried tofu, tofu, bean bubbles, etc. The protein content of soy products is generally higher than that of chicken, lean meat, etc., and it is a nutritious food , is very popular in the market; and with the improvement of living standards, consumers have more diversified demands for the types and tastes of soy products, and have higher requirements for the nutritional...

AI Technical Summary

Problems solved by technology

The application has a higher utilization rate of soybean raw materials and a longer storage time of stewed dried tofu. Specifically, the protein in soybeans is dissolved with water by soaking and grinding, thereby improving the utilization of soybean raw materials, and the dried tofu is made by frying. The internal moisture is reduced, thereby prolonging the storage time. However, during the frying process of the dried tofu in this application, a large amount of nutrients such as protein in the dried tofu will be lost, and it is easy to cause the taste of the dried tofu to be rough, which is difficult to satisfy consumers' higher demand for soy products. Requirements for taste and nutritional value still need to be further improved