Tofu processed with Cuminum cyminum L and satay, and preparation method thereof

A technology of tofu and sand tea, applied in the field of food, can solve the problems of restricting the health, safety, long-term development of tofu food, affecting people's health, and adverse health, and achieving the effects of rich bean flavor, unique taste and long shelf life

Inactive Publication Date: 2018-10-19
郭锋华
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Each raw material adopts following weight (g) in the present embodiment:

[0021] 500g tofu, 50g homemade sand tea sauce, 10g cumin powder, 2g rock sugar, 5g soy sauce, 2g monosodium glutamate, 15g edible salt.

[0022] Wherein, the weight (g) of each raw material in the homemade chili sauce is as follows:

[0023] 20g peanut kernels, 9g white sesame seeds, 7g black sesame seeds, 2g shredded coconut, 2g vanilla, 2g cloves, 1g tangerine peel, 1g angelica dahurica, 2g sand ginger, 4g rock sugar.

[0024] A kind of preparation method of cumin sand tea flavor bean curd comprises the following steps:

[0025] (1) Over-oiling: Preheat the cooking oil to 80°C to make it a fluid liquid, then over-oil the tofu for 10 minutes and drain; then add the pre-prepared and mixed cumin powder, sugar, soy sauce , monosodium glutamate and edible salt and the drained tofu are stirred for 5 minutes, so that all raw materials are fully mixed and set aside;

[0026] (2) Stir-fry: Add the to...

Embodiment 2

[0030] 500g tofu, 50g homemade sand tea sauce, 12g cumin powder, 2g sugar, 6g soy sauce, 2g monosodium glutamate, 15g edible salt.

[0031] Wherein, the weight (g) of each raw material in the homemade chili sauce is as follows:

[0032] 16g peanut kernels, 9g white sesame seeds, 7g black sesame seeds, 2g shredded coconut, 2g vanilla, 2g cloves, 2g tangerine peel, 2g angelica dahurica, 2g sand ginger, 6g rock sugar.

[0033] A kind of preparation method of cumin sand tea bean curd comprises the following steps:

[0034] (1) Over-oiling: pre-prepared one-tenth equal portion of maltose syrup, preheated with edible oil to 80°C to make it into a liquid that is easy to flow, then over-oil the tofu for 10 minutes, and drain; then pre-heat the tofu The prepared and mixed cumin powder, sugar, soy sauce, monosodium glutamate and edible salt are mixed with the drained tofu for 5 minutes to fully mix the raw and auxiliary materials and set aside;

[0035] (2) Stir-fry: Add the tofu mixe...

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PUM

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Abstract

The invention provides a tofu processed with Cuminum cyminum L and satay, and a preparation method thereof, wherein the tofu processed with Cuminum cyminum L and satay is prepared from the following raw materials by weight: 85-90% of tofu, 8-12% of self-made satay sauce, 3-5% of Cuminum cyminum L powder, 1-1.5% of sugar, 4-5% of soy sauce, 0.8-1% of monosodium glutamate, and 4-8% of edible salt. The preparation method comprises: (1) processing with oil, (2) stir frying, (3) sterilization, and (4) packaging. According to the present invention, preservatives and chemical seasonings are not addedduring the production of the instant tofu processed with Cuminum cyminum L and satay, such that the obtained tofu has characteristics of unique taste, rich bean flavor, convenient carrying, long storage time and chewy and crisp taste, has the shelf life of up to more than 12 months, and is the environmentally-friendly, healthy, safe and organic casual bean food.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a cumin sand tea bean curd 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 r...

Claims

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Application Information

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IPC IPC(8): A23C20/02A23L11/45
CPCA23C20/025
Inventor 郭锋华
Owner 郭锋华
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