Preparation process of convenient industrialized Sichuan Mapo tofu
A technology of Mapo tofu and preparation technology, applied in the direction of food science and the like, can solve the problems of Mapo tofu that cannot be stored at room temperature and is not easy to store, and achieves the effects of keeping the tofu fresh and tender, strong hygroscopicity, and reducing water activity
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Embodiment 1
[0066] 1. Production of Sichuan-flavored Mapo Tofu Box:
[0067] (1) Raw material preparation
[0068] 1) Cut 20kg of marinated tofu into 6.0cm*9.0cm*1.5cm pieces and set aside.
[0069] 2) Fresh bitter gourd is deseeded and sliced, then dried at a temperature of about 50°C until the moisture content is 10%, crushed and passed through an 80-mesh sieve for later use.
[0070] 3) Dry the fresh lemon peel until the moisture content reaches 10%, then crush it through an 80-mesh sieve for later use.
[0071] (2) Precooked tofu
[0072] Turn on the power switch of the electromagnetic automatic cooking machine, set the speed to 0rmb / min, then pour 3.5 times the weight of tofu into the pot with salt water (3.0g Nacl in 100mL water), add 0.45‰ old ginger grains and 0.64‰ to the salt water as a percentage of the weight of tofu Lemon peel powder (old ginger and lemon peel can remove the beany smell of marinated tofu very well), boil for 3 minutes, put the marinated tofu in the pot, an...
Embodiment 2
[0096] The making and eating of Zhongchuan flavor mapo tofu of the present invention comprise the following steps:
[0097] 1. Production of Sichuan-flavored Mapo Tofu Box:
[0098] (1) Raw material preparation
[0099] 1) Cut 15kg of brine tofu into 6.0cm*9.0cm*1.5cm pieces and set aside.
[0100] 2) Deseeded and sliced fresh bitter melon, dried, crushed and passed through an 80-mesh sieve for later use.
[0101] 3) Fresh lemon peels are dried and crushed through an 80-mesh sieve for later use.
[0102] (2) Precooked tofu
[0103] Turn on the power switch of the electromagnetic automatic cooking machine pot, set the rotation speed to 0rmb / min, then pour salt water three times the weight of tofu into the pot (100mL water contains 4.5g Nacl), add tofu weight percentage 0.35‰ old ginger grains and 0.6‰ Lemon peel powder (old ginger and lemon peel can remove the beany smell of marinated tofu very well), boil for 3 minutes, put in marinated tofu, boil for 10 minutes, and get...
Embodiment 3
[0127] The making and eating of Zhongchuan flavor mapo tofu of the present invention comprise the following steps:
[0128] 1. Production of Sichuan-flavored Mapo Tofu Box:
[0129] (1) Raw material preparation
[0130] 1) Cut 10kg of marinated tofu into 6.0cm*9.0cm*1.5cm pieces and set aside.
[0131] 2) Deseeded and sliced fresh bitter melon, dried, crushed and passed through an 80-mesh sieve for later use.
[0132] 3) Fresh lemon peels are dried and crushed through an 80-mesh sieve for later use.
[0133] (2) Precooked tofu
[0134] Turn on the power switch of the electromagnetic automatic cooking machine pot, set the speed to 0rmb / min, and then pour 3.5 times the weight of tofu into the pot with salt water (100mL water contains 4.0g of Nacl), and add 0.55‰ old ginger grains and 0.72‰ of tofu weight percentage to the salt water Lemon peel powder (old ginger and lemon peel can remove the beany smell of marinated tofu very well), boil for 2.5 minutes, put in marinated t...
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