Method for preparing marinated bean curds

Abstract

The invention discloses a method for preparing marinated bean curds. The method comprises the following steps: cleaning, marinating, cooling, soaking at a low temperature, slicing, modified atmospherepackaging, packing and the like. With the adoption of the low-temperature soaking and flavoring process, secondary flavoring of the bean curds is facilitated, the bean curds are not subjected to thermal expansion and cold contraction after low-temperature flavoring, marinade remains in the bean curds and does not seep, and the problem that the interior of the bean curds is difficult to be flavored is solved. A unique complex mixture is added during marinating and forms interaction with components in the marinade, the quality guarantee period further reaches 10-12 days, and the method has obvious competitive advantages in the market.

Description

technical field [0001] The invention relates to the field of instant dish processing, in particular to a preparation method of stewed dried tofu. Background technique [0002] The instant dish made of dried tofu as raw material and marinated is a convenient and popular delicacy. Due to the complicated selection of raw materials for the preparation of convenience dishes, and this type of food cannot be processed for a long time, and most of the convenience dishes must comply with local standards or enterprise standards, no preservatives are allowed to be added to this type of stewed food. Therefore, how to Prolonging the shelf life of convenience dishes without affecting the taste is a key research topic for industry researchers. [0003] The processing of dried tofu has a traditional technical accumulation in China. It is generally prepared by mixing chicken essence, monosodium glutamate and other seasonings through the traditional marinating process, and a stable industry ...

AI Technical Summary

Problems solved by technology

At present, the shelf life of dried bean curd in modified atmosphere packaging on the market is 5-7 days. If it is vacuum-packed, the shelf life is only 2-3 days. Too short shelf life is not conducive to product sales.

In addition, the traditional process of stewed dried tofu also has the following defects: one is that the stewed soup of dried tofu needs to be boiled with broth and the taste of the broth is single, which cannot meet the taste demand of the market

The second is that dried tofu has the characteristics of tight organizational structure and difficult taste. If the marinating time is too long, the components will be lost and the yield will be reduced; if the marinating time is too short, the internal and external tastes of the dried tofu will be inconsistent, which is not conducive to sales, and the customer experience will be poor. not good