Flavored dried bean curd and preparation method thereof

Abstract

The invention provides a flavored dried bean curd and a preparation method thereof. The flavored dried bean curd is prepared from the following raw materials by weight: organic soybeans, water, brine,Chinese prickly ash, aniseed, fennel, edible salt, and granulated sugar. The method employs organic soybeans as a raw material, and preserves the rich nutrients in soybeans to the maximum extent; after marinating by the spices, the flavored dried bean curd has richer taste, maintains the original flavor, and gains a unique slight flavor of yogurt after fermentation for 10 hours. The process of making the dried bean curd is added with no additives, therefore the flavored dried bean curd does not contain heavy metals such as lead, is healthy and green dish good for cooking and accompanying meals.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to a flavored dried bean curd and a method for preparing the flavored dried bean curd. Background technique [0002] At present, traditional tofu is used as raw material for dried tofu on the market, which has a single taste. In the process of making traditional tofu, protein, isoflavones and other nutrients are lost due to deslagging and discarding of bean dregs and brine during pressing, resulting in a decrease in the nutritional content of dried tofu. , and because of the raw materials, it is very easy to make the content of heavy metals in dried tofu exceed the standard, which not only affects the tenderness and taste of the product, but more importantly, it also affects human health. Contents of the invention [0003] The purpose of the present invention is to provide a kind of flavor dried bean curd and its preparation method, solve the problem existing in the prior...

AI Technical Summary

Problems solved by technology

[0002] At present, the dried tofu on the market is made of traditional tofu, which has a single taste. In the process of making traditional tofu, due to the removal of slag and the discarding of bean dregs and brine during pressing, nutrients such as protein and isoflavones are lost, resulting in a decrease in the nutritional content of dried tofu. , and due to the raw materials, it is very easy to make the content of heavy metals in dried tofu exceed the standard, which not only affects the tenderness and taste of the product, but more importantly, it also affects human health