Five-spiced dried bean curds

Abstract

The invention provides five-spiced dried bean curds. The five-spiced dried bean curds comprise 100 parts of dried bean curd blanks, 200 parts of marinating materials, 20 parts of peanut kernels, 150 parts of rapeseed oil, and 20 parts of walnut kernels, wherein the marinating materials comprise 0.2 part of common fennel, 0.2 part of star aniseeds, 0.2 part of Chinese cinnamon, 0.2 part of nardostachys jatamansi roots, 0.2 part of rhizoma kaempferiae, 9 parts of haws, 10 parts of cinnamon, 4 parts of dried orange peel, 4 parts of licorice roots, 3 parts of citronella, 5 parts of Chinese pricklyash, 3 parts of fructus tsaoko, 3 parts of rhizoma chiuanxiong, 15 parts of chili peppers, 10 parts of rapeseed oil, 15 parts of table salt, 15 parts of white granulated sugar, 3 parts of monosodiumglutamate and 100 parts of water.

Description

technical field [0001] The invention belongs to the field of tofu processing, in particular to spiced dried tofu. Background technique [0002] Dried tofu is the abbreviation of dried tofu, one of the traditional Chinese bean products, and it is a reprocessed product of tofu. Salty and refreshing, hard and tough, it will not go bad after a long time. It is a delicacy in all major Chinese cuisines. Produced in South China, Jiangnan region. [0003] Dried tofu is rich in nutrients, contains a lot of protein, fat, carbohydrates, and also contains calcium, phosphorus, iron and other minerals needed by the human body. Salt, fennel, Chinese prickly ash, aniseed, dried ginger and other seasonings are added to dried tofu during the production process. Contents of the invention [0004] Aiming at the deficiencies in the prior art, the purpose of the present invention is to provide a spiced dried bean curd to solve the problems raised in the above-mentioned background technology....

AI Technical Summary

Problems solved by technology

Seasonings such as salt, fennel, pepper, aniseed, and dried ginger are added to dried tofu during the production process.