Instant hot and spicy bean curd and preparation method thereof

Abstract

The invention provides instant hot and spicy bean curd and a preparation method thereof. The instant hot and spicy bean curd is prepared from the following raw materials in percentage by weight: 85-90% of bean curd, 6-10% of homemade chili sauce, 3-5% of Chinese prickly ash powder, 0.5-1.5% of sugar, 4-7% of soy sauce, 0.8-1% of monosodium glutamate, and 4-8% of edible salt. The preparation methodof the instant hot and spicy bean curd comprises the following steps: (1) carrying out oil-frying; (2) carrying out stir-frying; (3) carrying out sterilizing; and (4) carrying out packaging. No preservatives or chemical seasonings are added during the preparation processes of the instant hot and spicy bean curd disclosed by the invention, so that the prepared instant hot and spicy bean curd is unique in taste, richer in bean flavor, convenient to carry and long in shelf life; and the shelf life of the instant hot and spicy bean curd is up to 12 months or above. Moreover, the instant hot and spicy bean curd is chewy and crispy in taste; and thus, the instant hot and spicy 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 spicy 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 c...

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