Sauce-flavored fermented bean curd and preparation method thereof

A fermented bean curd and sauce-flavored technology, applied in the field of sauce-flavored fermented bean curd and its preparation, can solve the problems of lack of anti-fatigue and anti-heat stress, and achieve the effects of better taste, anti-fatigue immunity and unique flavor.

Inactive Publication Date: 2019-12-20
江西友泉食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Traditional fermented bean curd is basically a condiment made from soybeans processed through a certain process

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] A sauce-flavored fermented bean curd prepared from the following raw materials in proportions by weight: 170 parts of soybeans, 30 parts of red oil, 30 parts of shrimp powder, 50 parts of okra pulp, 50 parts of dried meat floss, 50 parts of perilla meal, 80 parts of protein powder, 15 parts of edible salt, 12 parts of chili powder, 1 part of white wine, 1 part of compound flavor enhancer;

[0037] The compound flavor enhancer is composed of star anise powder, pepper powder, sodium glutamate, disodium 5'-inosinate, edible glucose, and yeast extract in a mass ratio of 1:8:0.3:0.4:0.6:0.8 .

[0038] Preferably, the compound flavor enhancer includes shrimp powder, which is obtained by putting fresh shrimp into clear water and cooking, removing the skin of the shrimp, drying in the sun, and grinding into powder.

[0039] The okra pulp comprises okra and mango with a ratio of 1:1 by weight, and the extraction method of camellia oil is prepared as follows:

[0040] (1) blanc...

Embodiment 2

[0050] A sauce-flavored fermented bean curd, compared with Example 1, the difference is that it is prepared from the following raw materials in proportions by weight: 120 parts of soybeans, 35 parts of red oil, 35 parts of shrimp powder, and 80 parts of okra pulp , 60 parts of meat floss, 60 parts of perilla meal, 120 parts of gluten powder, 12 parts of edible salt, 8 parts of chili powder, 0.5 part of white wine, and 0.5 part of compound flavor enhancer.

[0051] All the other are the same as Example 1.

Embodiment 3

[0053] A sauce-flavored fermented bean curd, compared with Example 1, the difference is that it is prepared from the following raw materials in parts by weight: 220 parts of soybeans, 50 parts of red oil, 50 parts of shrimp powder, and 60 parts of okra pulp , 60 parts of meat floss, 40 parts of perilla meal, 50 parts of gluten powder, 20 parts of edible salt, 15 parts of chili powder, 2 parts of white wine, and 2 parts of compound flavor enhancer.

[0054] All the other are the same as Example 1.

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PUM

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Abstract

The invention discloses sauce-flavored fermented bean curd and a preparation method thereof. The sauce-flavored fermented bean curd are prepared from the following raw materials in parts by weight: 120-220 parts of soybeans, 25-50 parts of chili sauce, 20-50 parts of shrimp meat powder, 50-120 parts of okra pulp, 50-100 parts of dried meat floss, 40-60 parts of perilla meal, 50-120 parts of vitalgluten, 12-20 parts of edible salt, 8-15 parts of chili powder, 0.5-2 parts of white spirit and 0.5-2 parts of a compound flavoring agent. The sauce-flavored fermented bean curd is rich and comprehensive in nutrients and scientific and reasonable in collocation, integrates dual nutritional values of fermented bean curd and okra, is high in protein content and rich in unsaturated fatty acids, aminoacids, group vitamins, minerals and antioxidant substances, has not only the taste of shrimp meat and the dried meat floss but also the rich sauce flavor, is excellent in taste, and not only is crispin taste but also has the effects of resisting thermal stress, resisting fatigue and enhancing immunity.

Description

technical field [0001] The invention relates to the technical field of fermented bean curd food, in particular to a sauce-flavored fermented bean curd and a preparation method thereof. Background technique [0002] Fermented bean curd is a secondary processed soy food. During the production of fermented bean curd, it has been fermented by mold, so that the digestion and absorption rate of protein is higher and the vitamin content is richer. At the same time, due to the decomposition of phytic acid in beans by microorganisms, minerals such as iron and zinc in soybeans that have a low absorption rate are more easily absorbed by the human body. In addition, because microorganisms synthesize vitamin B that is not found in general plant foods, vegetarians often eat fermented bean curd, which can prevent pernicious anemia. [0003] Okra is also known as okra, coffee ambrette, commonly known as croissants and eggplants, and in Pingxiang in the west of Jiangxi Province, China, the ...

Claims

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Application Information

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IPC IPC(8): A23C20/02
CPCA23C20/025
Inventor 徐佳兴
Owner 江西友泉食品有限公司
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