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Ham fermented bean curd and processing method thereof

A processing method and technology of ham, which is applied in the field of ham fermented bean curd and its processing, can solve the problems of easy change of taste and troubles, and achieve the effect of increasing the demand for new tastes, rich and unique fragrance, and enriching food culture

Inactive Publication Date: 2017-10-27
楚雄彝家香经贸有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the market, ham series food and fermented bean curd series food are not uncommon. Some people try to combine ham and fermented bean curd to develop new food, but because ham is meat and fermented bean curd is vegetarian, the taste of the two is easy to change.
However, in some places in Yunnan, cooked ham slices are eaten with fermented bean curd. The flavor of ham and fermented bean curd blends together, which is very popular among children. To taste this delicacy, you have to buy ham and fermented bean curd separately. It is more troublesome to cook. For this reason, people are eager to have a kind of instant food that combines ham and fermented bean curd

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] A ham fermented bean curd and its processing method is characterized in that: it is composed of the following weight ratio: 36 parts of ham, 25 parts of moldy tofu, 11 parts of vegetable oil, 3 parts of table salt, 1 part of pepper powder, and 8 parts of chili powder; the steps are as follows :

[0016] a. Select the high-quality ham that has been marinated for 2 years, and weigh the ham lean meat according to the weight ratio;

[0017] b. Cut the said ham lean meat into shreds with a thickness of 0.2cm, a width of 0.2cm, and a length of 2cm;

[0018] c. Fry the shredded pork in boiling vegetable oil, remove and set aside;

[0019] d. Select high-quality soybeans and make moldy tofu according to conventional methods;

[0020] e. Weigh the moldy tofu by weight, spray and sterilize the moldy tofu with 55% white wine for 4 minutes;

[0021] f. Place the shredded pork obtained in step c and the vegetable oil, table salt, pepper powder and chili powder weighed by product ...

Embodiment 2

[0024] A kind of ham fermented bean curd and its processing method, it is characterized in that: be made up of following weight ratio: 40 parts of ham, 29 parts of moldy tofu, 13 parts of vegetable oil, 4 parts of table salt, 2 parts of Chinese prickly ash powder, 9 parts of chili powder; The steps are as follows :

[0025] a. Select the high-quality ham that has been marinated for 2 years, and weigh the ham lean meat according to the weight ratio;

[0026] b. Cut the lean ham meat into shreds with a thickness of 0.3cm, a width of 0.4cm, and a length of 2.5cm;

[0027] c. Fry the shredded pork in boiling vegetable oil, remove and set aside;

[0028] d. Select high-quality soybeans and make moldy tofu according to conventional methods;

[0029] e. Weigh the moldy tofu by weight, spray and sterilize the moldy tofu with 58% white wine for 4 minutes;

[0030] f. Place the shredded pork obtained in step c and the vegetable oil, table salt, pepper powder and chili powder weighed ...

Embodiment 3

[0033] A kind of ham fermented bean curd and its processing method, it is characterized in that: it is made up of following weight ratio: 43 parts of ham, 35 parts of moldy tofu, 15 parts of vegetable oil, 6 parts of table salt, 3 parts of Chinese prickly ash powder, 9 parts of chili powder; The steps are as follows :

[0034] a. Select the high-quality ham that has been marinated for 3 years, and weigh the ham lean meat according to the weight ratio;

[0035] b. Cut the said ham lean meat into shreds with a thickness of 0.4cm, a width of 0.6cm, and a length of 3cm;

[0036] c. Fry the shredded pork in boiling vegetable oil, remove and set aside;

[0037] d. Select high-quality soybeans and make moldy tofu according to conventional methods;

[0038] e. Weigh the moldy tofu by weight, spray and sterilize the moldy tofu with 55% white wine for 5 minutes;

[0039] f. Place the shredded pork obtained in step c and the vegetable oil, table salt, pepper powder and chili powder we...

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PUM

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Abstract

Ham fermented bean curd and a processing method thereof are characterized in that the ham fermented bean curd comprises the following components in percentage by weight: 35 to 45 percent of ham, 25 to 35 percent of fermented bean curd, 10 to 15 percent of vegetable oil, 3 to 6 percent of table salt, 1 to 3 percent of Sichuan pepper powder and 8 to 10 percent of chili powder; the ham fermented bean curd is prepared by a pickling process; the product has the advantages that the fermented bean curd flavor and the ham flavor are integrated, the fragrance is strong and unique, and the product can be eaten as long as a pack is opened.

Description

Technical field: [0001] The invention relates to ham fermented bean curd and a processing method thereof, belonging to the technical field of food processing. Background technique [0002] Ham and fermented bean curd have become people's favorite food because of their unique fragrance. No matter at home or abroad, cured ham and fermented bean curd have a long history. In the market, ham series food and fermented bean curd series food are not uncommon. Some people try to combine ham and fermented bean curd to develop new food, but because ham is meat and fermented bean curd is vegetarian, the taste of the two is easy to change. However, in some places in Yunnan, cooked ham slices are used to dip in fermented bean curd. The flavor of ham and fermented bean curd blends, which is very popular among children. To taste this delicacy, you have to buy ham and fermented bean curd separately. Cooking is more troublesome. For this reason, people are eager to have a kind of instant foo...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C20/02A23L13/40A23L11/45A23L11/50
CPCA23C20/025A23V2002/00A23V2200/15
Inventor 代刚阳
Owner 楚雄彝家香经贸有限公司
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