Preparation method of fermented and spicy-flavored mildewed bean curds
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A technology of moldy tofu and spicy taste, which is applied in the field of preparation of bad spicy moldy tofu, can solve the problems of different tastes, lower cholesterol, etc., and achieve the effect of spicy and smooth taste
Inactive Publication Date: 2020-01-24
YUQING COUNTY TOAST FLAVOR FOOD
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[0002] Moldy tofu is a folk delicacy that has been passed down for thousands of years in our country. It is very popular among Chinese people because of its good taste and special fragrance. Moldy tofu contains probiotics that are beneficial to the human body. Eating it correctly has many benefits for the human body. After eating, it can lower cholesterol , lowering blood pressure, lowering blood lipids, preventing osteoporosis, and preventing and treating senile dementia; the method is to use tofu after moldy treatment, and due to different regions, the methods are also varied, so the taste is also significantly different. There is no report on moldy bean curd with bad spicy taste and related production method
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Embodiment 1
[0012] The preparation method of the bad spicy mildew tofu comprises cutting the fresh tofu into pieces, putting the fresh tofu in a fermentation room for fermentation, soaking in low-alcohol wine for 7 minutes, and mixing the soaked semi-finished moldy tofu with bad chili and sealing it After the altar is sealed at 10-15°C for 3 days, open the altar, pour out the semi-finished moldy tofu and bad peppers into a clean and oil-free basin, pick out the semi-finished moldy tofu, hold it with a clip and put it into the seasoning water, stir a few times Wash off the residue on the semi-finished moldy tofu; drain the water, put it in a container and store it at low temperature to get bad spicy moldy tofu.
[0013] The bad chili is made from the following raw materials in parts by weight: 115 parts of fresh red sea pepper, 2 parts of ginger, 3 parts of garlic, 5 parts of watercress, 0.3 part of rice wine, 7 parts of table salt, 0.6 part of Chinese prickly ash, and 0.7 part of rock suga...
Embodiment 2
[0016] A method for preparing bad spicy moldy tofu, which comprises cutting fresh tofu into pieces, putting them in a fermentation room for fermentation, soaking them in low-alcohol wine for 9 minutes, and mixing and sealing the soaked semi-finished moldy tofu with bad peppers Put in an altar, seal it at 10-15°C for 5 days, open the altar, pour out the semi-finished moldy tofu and bad peppers into a clean and oil-free basin, pick out the semi-finished moldy tofu, hold it with a clip and put it into the seasoning water, stir Wash off the residue on the semi-finished moldy tofu several times; after draining the water, put it in a container and store it at low temperature to get bad spicy moldy tofu.
[0017] The bad pepper is made from the following raw materials in parts by weight: 95 parts of fresh red sea pepper, 3 parts of ginger, 5 parts of garlic, 7 parts of watercress, 0.6 part of rice wine, 7 parts of table salt, 1 part of Chinese prickly ash, and 1.2 parts of rock sugar ...
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Abstract
The present invention belongs to the technical field of food processing and particularly relates to a preparation method of fermented and spicy-flavored mildewed bean curds. The preparation method comprises the following steps: fresh bean curds are cut into blocks, then the bean curd blocks are put into a fermentation chamber for fermentation, the fermented bean curd blocks are soaked in low-alcohol-content wine for soaking for 5-10 minutes, the soaked semi-finished product mildewed bean curds are mixed with fermented chilies, sealing and jar filling are conducted, after sealing is conducted at 10-15 DEG C for 2-5 days, the jar is opened, the semi-finished product mildewed bean curds and fermented chilies are poured out into a clean and oil-free basin, the semi-finished product mildewed bean curds are picked out and clamped by a clamp, and stretch into seasoning water, and stirring for several circles is conducted to wash away residues on the semi-finished fermented bean curds; and after water draining, the semi-finished fermented bean curds are stored in a container at low temperature to obtain the fermented and spicy-flavored mildewed bean curds. A sealing and fermentation mannerof the semi-finished product mildewed bean curds and fermented chilies is used, fragrant and spicy flavor of the fermented chilies is permeated into the semi-finished product mildewed bean curds, andthe finished product mildewed bean curds are obtained after seasoning water rinsing and also have unique fragrance of tea leaves and abelmoschus esculentus.
Description
technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a preparation method of sour spicy mildew tofu. Background technique [0002] Moldy tofu is a folk delicacy that has been passed down for thousands of years in our country. It is very popular among Chinese people because of its good taste and special fragrance. Moldy tofu contains probiotics that are beneficial to the human body. Eating it correctly has many benefits for the human body. After eating, it can lower cholesterol , lowering blood pressure, lowering blood lipids, preventing osteoporosis, and preventing and treating senile dementia; the method is to use tofu after moldy treatment, and due to different regions, the methods are also varied, so the taste is also significantly different. There is no report on moldy bean curd with bad spicy taste and related preparation method. Contents of the invention [0003] In view of the above problems, the objec...
Claims
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Application Information
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