Flavored dried bean curd and preparation method thereof
A production method and a technology for dried tofu, applied in the food field, can solve the problems of single taste, affect the tenderness and taste of products, and reduce the content of nutrients in dried tofu, etc., and achieve the effect of rich taste.
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[0016] Examples:
[0017] A flavored dried beancurd, including the following components in parts by weight: 20g per part, 20 parts of organic soybeans, 20-40 parts of water, some brine, pepper, aniseed, cumin, edible salt, sugar for making mixture , The weight ratio of each raw material to the mixture is: 30 parts of pepper, 50 parts of aniseed, 80 parts of cumin, 200 parts of salt, and 200 parts of sugar.
[0018] The production method includes the following steps:
[0019] a. Choose organic soybeans with a soy fat content of 19%-20% and a protein content of 35%-40%, soak them in water at 8°C-12°C for about 12 hours without peeling, wash, remove, and drain;
[0020] b. Grind the soybeans in the previous step with water, the amount of water is about 2 times that of soybeans, the fineness is 60-80 mesh, and the soybean milk is separated from the soybean dregs;
[0021] c. After the soy milk is boiled, turn to a low heat and continue to cook for 5 minutes. Use the brine to lighten the to...
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