Mustard-flavored fermented bean curd

Abstract

The invention relates to the technical field of food processing, in particular to a mustard-flavored fermented bean curd. The mustard-flavored fermented bean curd is prepared through the following steps of taking bean curds made just now, cutting the taken bean curds into blocks with the same size, after performing cooling to room temperature, putting the cooled bean curds into a freezer for refrigerating for 8-12 hours, taking out the refrigerated bean curds, putting the taken bean curds in a fermenting room for early-stage fermentation, laying out the fermented bean curds in a pickling vat, adding salt for pickling for 6-8 days, then fishing out the pickled bean curds for drying by airing, and putting the fished-out bean curds in a ceramic jar; and pouring a soup base which is prepared by blending mustard, Chinese herbal medicines, yellow wine and various seasonings, filling the jar with the soup base, performing sealing, placing the jar in the fermenting room, and performing secondary fermentation for 40-60 days so as to obtain the mustard-flavored fermented bean curd, namely a finished product of the fermented bean curd. The prepared fermented bean curd is strong in fragrance and fresh taste, and just melts in the mouth, and after being subjected to freezing treatment, the bean curds are tasteful; through the assistance of the mustard of which the irritation feeling to noses is greatly reduced after the mustard is treated by a special process, the mustard-flavored fermented bean curd is hot and stimulates the appetite; various Chinese herbal medicines are added, so that the mustard-flavored fermented bean curd also has the health-care efficacy of invigorating the spleen, stimulating the appetite, reducing blood pressure and the like, and is an ideal dish stimulating the appetite.

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, most of the existing fermented bean curd preparation processes have b...

Examples

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...

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, most of the existing fermented bean curd preparation processes have b...

Examples

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...