Mustard-flavored fermented bean curd

A technology of fermented bean curd and mustard, which is applied in the field of food processing, can solve the problems of spicy and pungent nose, difficult to accept the taste, etc., and achieve the effect of reducing irritation, easy to absorb soup, and good taste

Inactive Publication Date: 2017-03-15
南陵县皖南野生葛研究所
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Because mustard contains isothiocyanates, which make it pungent and pungent when eaten, most people find it difficult to accept its taste

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Example 1, a mustard-flavored fermented bean curd, the following raw materials and auxiliary materials were weighed in parts by weight: 80 kg of tofu, 15 kg of mustard, 0.8 kg of red yeast rice flour, 2.3 kg of daylily sauce, 8 kg of sweet bean sauce, and 6 kg of chili powder , 6 kg of Chinese herbal medicinal liquid, 10 kg of rice wine, appropriate amount of salt, and appropriate amount of water, wherein the herbal medicinal liquid is prepared through the following Chinese herbal medicines: Smilax perforata, Eucommia leaves, and Plum. Its preparation process comprises the following steps:

[0024] (1) Raw material pretreatment:

[0025] Tofu, remove the freshly made tofu, cut it into cubes of the same size, after cooling to room temperature, put it in the freezer, freeze it at -5°C for 8 hours, and take it out for later use;

[0026] Mustard, first make rice milk, take a certain amount of millet, soak it in clean water for 1 hour, then put it in an oven to dry, pour t...

Embodiment 2

[0032] Example 2, a mustard-flavored fermented bean curd, the following raw materials and auxiliary materials were weighed in parts by weight: 90 kg of tofu, 18 kg of mustard, 0.9 kg of red yeast rice flour, 3 kg of daylily sauce, 10 kg of sweet bean sauce, and 10 kg of chili powder , 8 kg of Chinese herbal medicinal liquid, 13 kg of yellow rice wine, appropriate amount of salt, and appropriate amount of water, wherein the herbal medicinal liquid is prepared by the following Chinese herbal medicine: Smilax perforata, Eucommia leaf, Prunus chinensis, Stevia rebaudiana, and Xia Tianqu. Its preparation process comprises the following steps:

[0033] (1) Raw material pretreatment:

[0034] Tofu, remove the fresh tofu, cut it into cubes of the same size, after cooling to room temperature, put it in the freezer, freeze it at -5°C for 10 hours, and take it out for later use;

[0035]Mustard, first make rice milk, take a certain amount of millet, soak it in clean water for 2 hours, t...

Embodiment 3

[0046] Example 3, a mustard-flavored fermented bean curd, the following raw materials and auxiliary materials were weighed in parts by weight: 100 kg of tofu, 20 kg of mustard, 1 kg of red yeast rice flour, 3.3 kg of daylily sauce, 10 kg of sweet bean sauce, and 8 kg of chili powder 10 kg of Chinese herbal medicine liquid, 15 kg of yellow rice wine, appropriate amount of salt, and appropriate amount of water, wherein the herbal medicinal liquid is prepared by the following Chinese herbal medicine: Smilax perforata, Eucommia leaf, mountain plum, stevia, Xiatianqu, cherry leaf, black Ginseng. Its preparation process comprises the following steps:

[0047] (1) Raw material pretreatment:

[0048] Tofu, remove the freshly made tofu, cut it into cubes of the same size, after cooling to room temperature, put it in the freezer, freeze it at -5°C for 12 hours, and take it out for later use;

[0049] Mustard, first make rice milk, take a certain amount of millet, soak it in clean wate...

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PUM

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Abstract

The invention relates to the technical field of food processing, in particular to mustard-flavored fermented bean curd. The mustard-flavored fermented bean curd is made by cutting just-made bean curd into dices of equal size, cooling to room temperature, freezing in a freezer for 8-12 hours, taking out, carrying out early fermentation in a fermenting room, arranging the fermented dices in a pickling tank, adding salt to pickle for 6-8 days, taking out, air-drying, placing in a porcelain jar, pouring in soup made with mustard, Chinese herbs, yellow cooking wine and various seasonings, filling the jar with the soup, sealing, placing in the fermenting room, and carrying out secondary fermentation for 40-60 days; the finished fermented bean curd has strong aroma and delicious taste and will melt in the mouth, the frozen bean curd dices are easier to flavor and may be treated via special techniques so that the mustard with spiciness greatly relieved, the bean curd dices are spicy and appetizing, the various Chinese herbs added therein may also impart the health effects of spleen tonifying and appetizing to the fermented bean curd, and the mustard-flavored fermented bean curd is an ideal appetizer.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to mustard-flavored fermented bean curd. Background technique [0002] Fermented bean curd: It is a soy food made by fermenting tofu with mold, pickling, and then undergoing secondary processing. It is a very commonly used condiment. Fermented bean curd is usually divided into three categories: green square, red square and white square. Among them, stinky tofu belongs to "green recipe". "Big piece", "red spicy", "rose" and so on belong to "red square". "Sweet and spicy", "osmanthus", "five spices" and so on belong to "white recipe". Fermented bean curd is delicate in texture, mellow and delicious, delicious in taste, and rich in various trace elements needed by the human body. It is a traditional folk delicacy of the Han nationality that has been passed down in China for thousands of years. At present, the preparation process of most of the existing fermented bean curd h...

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 徐爱华
Owner 南陵县皖南野生葛研究所
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