Ready-to-eat spiced bean curd and preparation method thereof

Abstract

The invention provides ready-to-eat spiced bean curd and a preparation method thereof. The ready-to-eat spiced bean curd is prepared from the following raw materials in percentage by weight of 86-91%of bean curd, 5-8% of self-made seasoning powder, 3-5% of sesame seeds, 0.5-2.5% of sugar, 2.5-4% of a soy sauce, 0.8-1% of monosodium glutamate and 4-8% of edible salt. The preparation method comprises the following steps of (1) frying the bean curd with oil; (2) performing drying; (3) performing seasoning; (4) performing sterilizing; and (5) performing packing. In the preparation process, the spiced bean curd is free from preservatives and chemical seasonings, so that the bean curd is unique in mouth feel, rich in bean taste, convenient to carry, long in preservation time, and chewy, smoothand crisp in mouth feel, the quality guarantee period can achieve 12 months or above, and the ready-to-eat spiced bean curd is a green, healthy, safe and organic leisure bean food.

Description

technical field [0001] The invention relates to the technical field of food, in particular to instant spiced tofu and a preparation method thereof. Background technique [0002] Tofu is a green and healthy food invented by Huainan Wang Liu An, an alchemist in my country. The birth of tofu completely changed the fate of soybeans. Tofu makes it easier for the human body to absorb and utilize soybean protein; the soft and flexible personality of tofu leaves a lot of room for creativity for Chinese who are good at cooking, so tofu has been made into a wide variety of dishes to suit different regions people's tastes and preferences. All of these sublimate ordinary soybeans. Today, it has a history of more than 2,100 years, and is deeply loved by the people of our country, neighboring countries, and people all over the world. [0003] Tofu is high in protein, low in fat, and has the effect of lowering blood pressure, blood fat and cholesterol. It is suitable for both raw and ...

AI Technical Summary

Problems solved by technology

[0004] However, the existing tofu on the market often adds a lot of preservatives and chemical seasonings due to the need to ensure the shelf life and taste of the tofu. After long-term consumption, it will bring adverse consequences to human health and affect people's health.

How to ensure the taste of tofu while taking into account the convenience of carrying and storage time is currently the bottleneck that restricts the health, safety and long-term development of tofu food