Pickle moldy bean curd and preparation method thereof

A technology for moldy tofu and kimchi, which is applied to the field of kimchi moldy tofu and its preparation, can solve the problems of insufficient fragrance, unnatural production process, long preparation time, etc., and achieves a taste that is fresh and fragrant, suitable for large-scale production, and increases the average daily output. Effect

Inactive Publication Date: 2017-01-04
云南羊泉生物科技股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, moldy tofu products currently on the market generally have problems such as single taste, insufficient fragrance, unnatural production process, low nutrient content, long preparation time, and low yield.

Method used

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  • Pickle moldy bean curd and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Embodiment 1: The moldy tofu of this embodiment is made of the following raw materials in parts by weight: 125 parts of tofu, 12 parts of salt, 2 parts of pepper powder, 1 part of white sugar, and 50 parts of diced pickles. The diced pickles are a mixture of white lotus, carrot, red pepper, cowpea and cucumber in any proportion.

[0022] The preparation method of above-mentioned kimchi mildew tofu of the present invention comprises the steps:

[0023] (1) Cut into pieces: Physalis water point slurry to prepare tofu, and tofu is cut into pieces;

[0024] (2) Liquor treatment: dry the cut tofu block, evenly coat the surface with a layer of 50° white liquor, and place it in a cool and ventilated place for 1 day;

[0025] (3) Fermentation: Evenly coat the surface of the fermented tofu block with a layer of kimchi water, then place it in a cool and dry airtight fermentation room, control the fermentation temperature to 40°C, and ferment for 3 days;

[0026] (4) Stir-fry: D...

Embodiment 2

[0029] Example 2: The moldy tofu of the example is made of the following raw materials in parts by weight: 120 parts of tofu, 10 parts of salt, 3 parts of pepper powder, 1.2 parts of white sugar, and 40 parts of diced pickles. The diced pickles are red peppers.

[0030] The preparation method of above-mentioned kimchi mildew tofu of the present invention comprises the steps:

[0031] (1) Cut into pieces: Physalis water point slurry to prepare tofu, and tofu is cut into pieces;

[0032] (2) Liquor treatment: dry the cut tofu block, evenly coat the surface with a layer of 50° white liquor, and place it in a cool and ventilated place for 0.5 days;

[0033] (3) Fermentation: Evenly coat the surface of the fermented tofu block with a layer of kimchi water, then place it in a cool and dry airtight fermentation room, control the fermentation temperature to 30°C, and ferment for 2 days;

[0034] (4) Stir-fry: Dried kimchi is dried and then stir-fried with edible oil until the surfac...

Embodiment 3

[0036] Embodiment 3: The moldy tofu of this embodiment is made of the following raw materials in parts by weight: 105 parts of tofu, 6 parts of salt, 4 parts of pepper powder, 1.2 parts of white sugar, and 30 parts of diced pickles. The diced pickles are a mixture of carrots, red peppers and cowpeas in any proportion.

[0037] The preparation method of above-mentioned kimchi mildew tofu of the present invention comprises the steps:

[0038] (1) Cut into pieces: Physalis water point slurry to prepare tofu, and tofu is cut into pieces;

[0039] (2) Liquor treatment: dry the cut tofu block, evenly coat the surface with a layer of 50° white liquor, and place it in a cool and ventilated place for 0.8 days;

[0040] (3) Fermentation: Evenly coat the surface of the fermented tofu block with a layer of kimchi water, then place it in a cool and dry airtight fermentation room, control the fermentation temperature to 38°C, and ferment for 2 days;

[0041] (4) Stir-fry: Dried kimchi is ...

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Abstract

The invention relates to pickle moldy bean curd and a preparation method thereof. The method is a fermentation method of new flavor original fermented bean curd. The moldy bean curd is prepared from, by weight, 105-125 parts of bean curd, 6-12 parts of salt, 2-4 parts of powder of Chinese prickly ash, 1-1.2 parts of white granulated sugar and 30-50 parts of diced pickles. The method includes the specific steps of dicing, baijiu processing, fermentation, frying and mixing. Bean cured used for dicing is prepared through curdling by means of acidic curdling water. In the frying step, after the diced pickles are aired, the diced pickles are stir-fried with edible oil till no water exists on the surfaces. In the mixing step, salt, powder of Chinese prickly ash and white granulated sugar are added according to the weight parts, the fried pickles are evenly mixed, then edible oil is added to submerge the food materials, sealing is conducted for 8-10 days, and the pickle moldy bean curd can be obtained. By means of the method, the pickle moldy bean curd can be quickly prepared, the content of nutrients can be increased, and the flavor of the pickle moldy bean curd is improved.

Description

technical field [0001] The invention relates to moldy bean curd with kimchi and a preparation method thereof, which is a fermentation method of original ecological fermented bean curd with new taste. Background technique [0002] Moldy tofu is a common soy product of the Han nationality in southern China. Its production method is to use fresh tofu, leave it for about a week to become moldy, mix the fermented tofu with seasoning, dip it in white wine and put it in a crock pot. Moldy tofu is a traditional food loved by the Chinese people. It contains a variety of amino acids, minerals and B vitamins needed by the human body. It has high nutritional value and has the functions of appetizing, reducing internal heat and seasoning. Moldy tofu can usually be divided into three types: white, red, and blue: white moldy tofu is not added with red yeast rice during production to keep its original color; moldy tofu base is added with red yeast rice, which is red moldy tofu; Also known ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C20/02A23L11/45A23L11/50
CPCA23C20/025
Inventor 王知荣
Owner 云南羊泉生物科技股份有限公司
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