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Taro and peanut fermented soybean curd sauce and preparation method thereof

A technology of fermented bean curd sauce and taro, which is applied in the field of taro peanut fermented bean curd sauce and its preparation, can solve the problems of improving and maintaining taste, mouthfeel and health effects, and achieve the effects of flexible packaging, increasing nutritional components, and improving the qualified rate

Active Publication Date: 2018-11-13
ZUMING BEAN PROD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, these inventions only changed the shape of fermented bean curd, and still kept the traditional formula, without further improving the taste, mouthfeel and health effects.

Method used

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  • Taro and peanut fermented soybean curd sauce and preparation method thereof

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] 60 parts of white fermented bean curd, 10 parts of taro, 5 parts of crushed peanuts, 20 parts of vegetable oil, 2 parts of white sugar, 0.20 parts of monosodium glutamate, 0.15 parts of natural spice powder.

[0026] Baifang fermented bean curd is a fermented bean curd produced by Zuming Bean Products Co., Ltd., which is blocky, white to light yellow, and has a normal smell of fermented bean curd. Put the commercially available taro in the oven at a temperature of 150 degrees and bake for 25 minutes until there is a slight roasted aroma. After cooling, put it into the post-fermented white bean curd and immerse it in the liquid. The time is about 40 days. . Take out the post-fermented fermented bean curd and taro, drain the excess slurry on the surface, and use a grinder to crush the fermented bean curd and taro without fine grinding, and the crushed particles are 20 mesh. Put the vegetable oil in an iron pot, add natural spice powder when the temperature reaches 100 de...

Embodiment 2

[0028] 85 parts of white fermented bean curd, 5 parts of taro, 10 parts of crushed peanut, 40 parts of vegetable oil, 3 parts of white sugar, 0.08 part of monosodium glutamate, 0.1 part of natural spice powder.

[0029] Baifang fermented bean curd is a fermented bean curd produced by Zuming Bean Products Co., Ltd., which is blocky, white to light yellow, and has a normal smell of fermented bean curd. Put the commercially available taro in the oven at 200 degrees, and bake for 15 minutes until there is a slight aroma of roasting. After cooling, put it into the post-fermented white bean curd and immerse it in the liquid. The time is about 20 days. . Take out the post-fermented fermented fermented bean curd and taro, drain the excess slurry on the surface, and use a grinder to crush the fermented bean curd and taro without fine grinding, and the crushed particles are about 18 mesh. Put the vegetable oil in an iron pot, add natural spice powder when the temperature reaches 150 de...

Embodiment 3

[0031] 70 parts of white fermented bean curd, 8 parts of taro, 8 parts of crushed peanut, 30 parts of vegetable oil, 4 parts of white sugar, 0.1 part of monosodium glutamate, 0.13 part of natural spice powder.

[0032]Baifang fermented bean curd is a fermented bean curd produced by Zuming Bean Products Co., Ltd., which is blocky, white to light yellow, and has a normal smell of fermented bean curd. Put the commercially available taro in the oven at a temperature of 180 degrees and bake for 20 minutes until there is a slight roasted aroma. After cooling, put it into the post-fermented white bean curd and immerse it in the liquid. The time is about 1 hour moon. Take out the post-fermented fermented fermented bean curd and taro, drain the excess slurry on the surface, and use a grinder to crush the fermented bean curd and taro without fine grinding, and the crushed particles are about 19 mesh. Put the vegetable oil in an iron pot, add natural spice powder when the temperature re...

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Abstract

The invention relates to the field of fermented soybean curd sauces, and discloses a taro and peanut fermented soybean curd sauce and a preparation method thereof. The fermented soybean curd sauce comprises the following components in parts by weight of 60-85 parts of a white fermented soybean curd sauce, 5-10 parts of taros, 5-10 parts of broken peanuts, 20-40 parts of vegetable oil, 2-4 parts ofwhite granulated sugar, 0.08-0.20 part of monosodium glutamate and 0.1-0.15 part of natural spice powder. Baked taros are added at the after-fermentation period of the fermented soybean curd sauce for joint fermentation, the broken peanuts are added, and through the working procedures of after-fermentation, frying treatment, cooling, high-temperature sterilizing and the like, the taro and peanutfermented soybean curd sauce is finely prepared. The preparation technology is quick, efficient and low in cost, and the prepared products are unique in mouth feel, rich in fragrance, and convenient to eat and carry, and conform to food requirements of current people for quick, convenient foods being good in color, fragrance and taste.

Description

technical field [0001] The invention relates to the field of fermented bean curd sauce, in particular to taro and peanut fermented bean curd sauce and a preparation method thereof. Background technique [0002] Fermented bean curd is rich in protein and calcium, and its production process has been fermented by mold, which makes the digestion and absorption rate of protein higher and the vitamin content richer. It is a traditional folk delicacy that has been passed down for thousands of years and is deeply loved by everyone. However, traditional fermented bean curd has a high salt content and purine content, which is not a small burden for people with high blood pressure, cardiovascular disease, gout, kidney disease, peptic ulcer patients, and most elderly people. Moreover, traditional fermented bean curd is not only inconvenient to carry, its aroma is not very pleasing to young people today, and it is not very convenient to eat. [0003] The Chinese patent with the applicat...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C20/02A23L11/45A23L11/50
CPCA23C20/025
Inventor 蔡祖明
Owner ZUMING BEAN PROD
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