Pickled pepper flavored hard bean curds and making method thereof

A technology of dried tofu and pickled peppers, which is applied in the field of food processing, can solve the problems of single taste of dried tofu and cannot satisfy consumers, and achieve the effects of small loss of active ingredients, avoiding adverse effects, and delicious taste

Inactive Publication Date: 2019-01-25
CHONGQING JIANGHAI FOOD DEV CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Aiming at the fact that the current dried tofu has a single taste and cannot meet the needs of consumers, the invention provides a pickled pepper flavored dried tofu and a preparation method thereof

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Example 1: A pickled pepper-flavored dried tofu is made from the following raw materials in parts by weight: 15 parts of pickled pepper, 4 parts of millet pepper, 3 parts of maltodextrin, 3 parts of ginger, 2 parts of garlic, 15 parts of rice wine, star anise 4 parts, 2 parts of cinnamon, 3 parts of licorice, 1 part of monosodium glutamate, 4 parts of salt, 15 parts of curd, 0.02 parts of edible preservatives, 100 parts of dried tofu.

[0025] The preparation method of the pickled pepper flavor dried tofu comprises the following steps:

[0026] (1) Preparation of Pickled Pepper Flavor

[0027] Wash the millet pepper, ginger, garlic, star anise, cinnamon bark, and licorice with water, crush them and pass through a 50-mesh sieve, add 20 times the water, add pickled peppers and edible preservatives, and ferment in a fermentation container at 40°C for 1 -5 days, to be used;

[0028] (2) Frozen

[0029] Wash the dried tofu with water, store it in a -4°C refrigerator for 1...

Embodiment 2

[0034] Embodiment 2:: a kind of pickled pepper flavor dried bean curd, is made of the following raw materials by weight: 20 parts of pickled peppers, 3 parts of millet peppers, 2 parts of maltodextrin, 2 parts of ginger, 1 part of garlic, 10 parts of rice wine, 3 parts of star anise, 1 part of cinnamon, 2 parts of licorice, 0.5 parts of monosodium glutamate, 3 parts of salt, 3 parts of curd, 0.01 part of edible preservatives, 90 parts of dried tofu.

[0035] The preparation method of the pickled pepper flavor dried tofu comprises the following steps:

[0036] (1) Preparation of Pickled Pepper Flavor

[0037] Wash millet pepper, ginger, garlic, star anise, cinnamon bark, and licorice with water, crush them and pass through a 50-60 mesh sieve, add 10 times the water, add pickled peppers and edible preservatives, put them in a fermentation container at 20- Ferment at 60°C for 2 days and set aside;

[0038] (2) Frozen

[0039] Wash the dried tofu with water, store it in a -4°C ...

Embodiment 3

[0045] A pickled pepper-flavored dried tofu, which is made of the following raw materials in parts by weight: 50 parts of pickled pepper, 5 parts of millet pepper, 5 parts of maltodextrin, 5 parts of ginger, 3 parts of garlic, and 20 parts of rice wine 5 parts of star anise, 3 parts of cinnamon, 5 parts of licorice, 2 parts of monosodium glutamate, 5 parts of salt, 16 parts of curd, 0.03 parts of edible preservatives, 120 parts of dried tofu.

[0046] Preferably, the preparation method of described pickled pepper flavor dried tofu comprises the following steps:

[0047] (1) Preparation of Pickled Pepper Flavor

[0048] Wash the millet pepper, ginger, garlic, star anise, cinnamon bark, and licorice with water, crush them and pass through a 60-mesh sieve, add 30 times the water, add pickled peppers and edible preservatives, and ferment in a fermentation container at 60°C for 1 -5 days, to be used;

[0049] (2) Frozen

[0050] Wash the dried tofu with water, store it in a -4°C...

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PUM

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Abstract

The invention belongs to the technical field of food processing and particularly relates to pickled pepper flavored hard bean curds and a making method thereof. The pickled pepper flavored hard bean curds are made from, by weight, the following raw materials: 20-25 parts of pickled peppers, 3-5 parts of capsicum frutescens, 2-5 parts of maltodextrin, 2-5 parts of fresh ginger, 1-3 parts of garlic,10-20 parts of rice wine, 3-5 parts of anises, 1-3 parts of cassia barks, 2-5 parts of licorice roots, 0.5-2 parts of monosodium glutamate, 3-5 parts of salt, 3-16 parts of curd, 0.01-0.03 part of edible preservative and 90-120 parts of hard bean curds. The pickled pepper flavored materials, curd, rice wine and other raw materials are adopted to process the hard bean curds and the hard bean curdsare baked, so that the hard bean curds contain multiple effective ingredients and aromas and is rich in flavor and fresh and tender in taste.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to dried bean curd with pickled pepper flavor and a preparation method thereof. Background technique [0002] Dried tofu has a long history. It is salty, fragrant and refreshing. It is hard and tough, and it will not go bad after a long time. It is a delicacy in all major Chinese cuisines. Dried tofu is rich in nutrition, contains a lot of protein, fat, carbohydrates, and also contains calcium, phosphorus, iron and other minerals needed by the human body. It has a good flavor and taste, and is deeply loved by the people. In recent years, with the enrichment of product flavors and changes in eating habits, dried tofu products have become popular among the public for their long shelf life, good taste and changeable flavors. [0003] Pickled pepper, commonly known as "fish pepper", is a unique seasoning in Sichuan cuisine. Pickled pepper has the characteristics of...

Claims

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Application Information

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IPC IPC(8): A23C20/00
CPCA23C20/005
Inventor 刘江
Owner CHONGQING JIANGHAI FOOD DEV CO LTD
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