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A kind of taro peanut bean curd sauce and preparation method thereof

The technology of fermented bean curd sauce and taro is applied to the field of taro peanut fermented bean curd sauce and its preparation, which can solve the problems of preservation, taste, taste and health care effect improvement, and achieve the effects of increasing nutritional components, flexible packaging and reducing costs.

Active Publication Date: 2022-04-12
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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  • A kind of taro peanut bean curd sauce and preparation method thereof

Examples

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 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 reaches 130...

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Abstract

The invention relates to the field of fermented bean curd sauce, and discloses a taro and peanut fermented bean curd sauce and a preparation method thereof. The fermented bean curd sauce comprises the following components and parts by weight: 60-85 parts of white square fermented bean curd, 5-10 parts of taro, 5-10 parts of crushed peanuts, 20-40 parts of vegetable oil, 2-4 parts of white sugar, and 0.08-0.20 parts of monosodium glutamate , 0.1-0.15 parts of natural spice powder. The invention is refined by adding baked taro and co-fermenting in the post-fermentation stage of fermented bean curd, adding crushed peanuts, and undergoing post-fermentation treatment, frying treatment, cooling and high-temperature sterilization. The preparation process is fast and efficient, and the cost is low. The prepared product has a unique taste, strong aroma, and is easy to eat and carry, and meets the current people's pursuit of fast, convenient, and food requirements with complete 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 Patents(China)
IPC IPC(8): A23L11/45A23L27/10A23L11/50
CPCA23C20/025
Inventor 蔡祖明
Owner ZUMING BEAN PROD
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