Shiitake mushroom hard bean curds and processing method thereof

A technology of shiitake mushrooms and dried tofu, which is applied in the field of food processing, can solve the problems of dried tofu with single nutritional content and taste, single taste, and nutritional content to be enriched, and achieve the effect of increasing aroma and taste, rich nutrition, and increasing appetite aroma

Inactive Publication Date: 2018-04-06
安徽祈发食品有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Traditional dried tofu is made from a single soybean. During the production process, common seasonings such as salt and pepper are added. The taste is relatively simple. If you eat it for a long time, you will feel that the taste is poor and boring, and its nutritional content needs to be enriched and strengthened.
With the improvement of people's living standards, the requirements for the taste and nutrition of food are getting higher and higher, and dried tofu with single nutritional content and taste can no longer meet people's needs.

Method used

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  • Shiitake mushroom hard bean curds and processing method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] A kind of dry bean curd with mushroom, made from the following raw materials in proportion by weight: 40 parts of soybeans, 10 parts of fish meat, 5 parts of shiitake mushrooms, 5 parts of radish, 5 parts of black fungus, 2 parts of hawthorn, 3 parts of ginger powder and garlic powder 4 parts, 2 parts of chili powder, 2 parts of black pepper powder, 5 parts of white pepper powder, 3 parts of salt, 3 parts of sugar, 10 parts of brine, 2 parts of chili sauce, 6 parts of additives.

[0027] Further, the brine is made of the following raw materials in parts by weight: 6 parts of soy sauce, 4 parts of bean paste, 5 parts of rice wine, 5 parts of salt, 8 parts of rock sugar, 3 parts of star anise, 3 parts of cinnamon, 10 parts of beer, 5 parts of leaves, 3 parts of grasswort, 2 parts of tangerine peel, 2 parts of heterophylla, 3 parts of medlar, 3 parts of jujube, 2 parts of astragalus, 2 parts of poria cocos, 2 parts of Atractylodes macrocephala, 2 parts of licorice, 1 part o...

Embodiment 2

[0042] A dried tofu with mushrooms, made from the following raw materials in proportion by weight: 50 parts of soybeans, 20 parts of fish meat, 10 parts of shiitake mushrooms, 10 parts of radishes, 10 parts of black fungus, 5 parts of hawthorn, 6 parts of ginger powder, and garlic powder 8 parts, 4 parts of chili powder, 4 parts of black pepper powder, 10 parts of white pepper powder, 6 parts of salt, 5 parts of sugar, 15 parts of brine, 5 parts of chili sauce, and 10 parts of additives.

[0043] Further, the brine is made of the following raw materials in parts by weight: 6 parts of soy sauce, 4 parts of bean paste, 5 parts of rice wine, 5 parts of salt, 8 parts of rock sugar, 3 parts of star anise, 3 parts of cinnamon, 10 parts of beer, 5 parts of leaves, 3 parts of grasswort, 2 parts of tangerine peel, 2 parts of heterophylla, 3 parts of medlar, 3 parts of jujube, 2 parts of astragalus, 2 parts of poria cocos, 2 parts of Atractylodes macrocephala, 2 parts of licorice, 1 part...

Embodiment 3

[0058] Dried tofu with mushrooms, made from the following raw materials in proportion by weight: 45 parts of soybeans, 15 parts of fish, 8 parts of shiitake mushrooms, 8 parts of radishes, 8 parts of black fungus, 4 parts of hawthorn, 5 parts of ginger powder, and garlic powder 6 parts, 3 parts of chili powder, 3 parts of black pepper powder, 8 parts of white pepper powder, 5 parts of salt, 4 parts of sugar, 13 parts of brine, 4 parts of chili sauce, and 8 parts of additives.

[0059] Further, the brine is made of the following raw materials in parts by weight: 6 parts of soy sauce, 4 parts of bean paste, 5 parts of rice wine, 5 parts of salt, 8 parts of rock sugar, 3 parts of star anise, 3 parts of cinnamon, 10 parts of beer, 5 parts of leaves, 3 parts of grasswort, 2 parts of tangerine peel, 2 parts of heterophylla, 3 parts of medlar, 3 parts of jujube, 2 parts of astragalus, 2 parts of poria cocos, 2 parts of Atractylodes macrocephala, 2 parts of licorice, 1 part of dodder s...

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Abstract

The invention relates to shiitake mushroom hard bean curds and a processing method thereof. By taking soybeans, fish meat and shiitake mushrooms as primary raw materials, the prepared shiitake mushroom hard bean curds are rich in nutrient and delicious and tasty, are rich in amino acids and proteins, and also have the functions of being crispy and tasty, increasing the appetite and fragrance and removing grease by being matched with black fungus, radish, hawthorns and the like. Meanwhile, soybean milk is frozen by using special collagens in pig skin and the thickness is increased by matching with lotus root powder, polished rice flour and glutinous rice flour, and meanwhile, fragrance and taste are increased, and the problem that nutrients of conventional hard bean curds prepared by adopting water containing soda are damaged and the taste of the hard bean curds are bitter and astringent is solved.

Description

Technical field: [0001] The invention relates to the field of food processing, in particular to a dried shiitake mushroom and a processing method thereof. Background technique: [0002] As people's living standards are getting higher and higher and the pace of life is getting faster and faster, people not only require convenience and quickness in life, but also pay more and more attention to healthy diet. Soybean contains rich and comprehensive nutrients. It integrates high protein, essential amino acids and various trace elements necessary for the human body. Foods made from soybeans are the best food for people with high blood pressure, diabetes and obesity to keep fit. [0003] At present, soybeans can be processed into a variety of convenient and nutritious soybean products. At present, the production methods of dried tofu are mostly traditional soaking, grinding, filtering, boiling, adding brine, gypsum to become soft tofu, and then extruding into dried tofu. Traditi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C20/02A23L11/45
CPCA23C20/025
Inventor 刘其发
Owner 安徽祈发食品有限责任公司
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