Processing and making method of fermented bean curds

Abstract

The invention relates to a processing and making method of fermented bean curds. The processing and making method comprises the following steps of selecting bean curds of which the water content is 60-65%, and putting tea leaves and table salt into a steamer; wholly putting a steaming frame at a place with temperature being 26-28 DEG C; cleaning mucor bean curd blocks with Baijiu of 53-vol, and performing drying by airing; putting the bean curd blocks in the environment of 110 DEG C, and performing steam sterilization for 22-26 minutes; and uniformly stirring raw materials of 60-80 parts of yellow wine, 12-16 parts of table salt, 10-12 parts of chili powder, 8-10 parts of chopped garlic, 8-10 parts of bruised ginger, 6-8 parts of peppers, 6-8 parts of Chinese prickly ash powder, 2-3 partsof star anise powder, 2-3 parts of fennel powder, 2-3 parts of cinnamon powder, 2-3 parts of thirteen-spice powder, 2-3 parts of chicken essence and 2-3 parts of crystal sugar to obtain a mixture, andputting the mixture into an earthen jar. According to the processing and making method of the fermented bean curds, based on traditional fermented bean curd making characteristics, fermented bean curd raw materials are in reasonable allocation, so that saline taste can be better reduced, fermented bean curd taste can be well maintained, and the made fermented bean curds are mellow in mouth feel,unique in flavor and suitable for being eaten for a long term.

Description

technical field [0001] The invention relates to the technical field of processing and manufacturing pickled peppers, in particular to a method for processing and manufacturing fermented bean curd. Background technique [0002] In recent years, with the improvement of people's living standards and the development of the national economy, people have higher and higher requirements for the quality of fermented bean curd. Fermented bean curd is developing towards low-saltization, nutrition, convenience and serialization. Fermented bean curd, also known as fermented bean curd, is a characteristic traditional folk delicacy that has been passed down in China for thousands of years. An enduring delicacy. Fermented bean curd, fermented soya bean and other soy products are the same as healthy foods highly recommended by nutritionists. Dried tofu, the raw material of fermented bean curd, is originally a soy product with high nutritional value, with a protein content of 15% to 20%, w...

AI Technical Summary

Problems solved by technology

However, there is too much salt, too much salt taste, and too much salt intake, which is not good for your health and is not suitable for long-term consumption.

Moreover, the growth of mucor mold is too much, the fermented bean curd is rotten, the shape is not good, and the quality is low, so it is difficult to meet people's demand for high-quality fermented bean curd

In addition, the ingredients of the stewed soup are relatively single, the taste of the fermented bean curd made is single, the nutritional value is low, and the quality is not high