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Formula for marinating green tea dried bean curds and preparation method of green tea dried bean curds

A technology for green tea and dried tofu, applied in the food field, can solve the problems of poor freshness and outdated taste of dried tofu.

Inactive Publication Date: 2020-04-14
洛南县民生食品科技开发有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The main purpose of this application is to provide a kind of formula and the preparation method of green tea dried bean curd for marinating green tea bean curd, to solve the traditional dried bean curd taste outdated stale, the problem of freshness difference

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Follow the steps below to prepare dried tofu

[0027] For the selection of materials, the soybeans should be full, uniform in size, and free of impurities.

[0028] Soak, choose to pour in water and soak for 9 hours.

[0029] In the past, the fine-toothed stone mill was used for manual operation, and the animal was used for grinding. The rhythm was uniform and the water flowed long. It can fully grind the beans and increase the consistency of the pulp. Now, it adopts semi-mechanization, simple operation, high efficiency and better quality.

[0030] To boil the pulp, pour boiling water into the froth, then filter, cook again, filter again, and boil the pot twice. During this time, you must not peel the tofu skin, which will affect the quality of tofu.

[0031] Do soy milk. When the cooked soy milk reaches 98°C, start to do so. Use the most traditional yogurt water. Pour the yogurt water like soy milk into the soy milk while observing the flocculation state of the soy milk. Stir t...

Embodiment 2

[0035] To prepare dried bean curd according to the steps in Example 1, the difference is that in the process of marinating the soup, the amount of each raw material used is:

[0036] 50g Pu'er black tea, 800g Shangnan green tea, 400g salt, 400g seasoned chicken essence, 30g brown sugar, 30g white sugar, 40g soy sauce, 30g star anise, 5g bay leaf, 20g fennel, 5g grass fruit, 7 grams of cloves, 6 grams of ginger, 15 grams of nutmeg, 3 grams of Qilixiang.

Embodiment 3

[0038] To prepare dried bean curd according to the steps in Example 1, the difference is that in the process of marinating the soup, the amount of each raw material used is:

[0039] 80g Pu'er black tea, 780g Shangnan green tea, 450g salt, 350g flavored chicken essence, 40g brown sugar, 25g white sugar, 50g soy sauce, 25g star anise, 8g bay leaf, 19g fennel, 8g grass fruit, 6 grams of cloves, 7 grams of ginger, 12 grams of nutmeg, 4 grams of Qilixiang.

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PUM

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Abstract

The invention discloses a formula for marinating green tea dried bean curds. The formula comprises the following components: Pu'er black tea, Shangnan green tea, salt, seasoning chicken essence, brownsugar, white sugar, soy sauce, star anise, myrcia, fennel, amomum tsao-ko, clove, Alpinia officinarum Hance, netmeg and daphne odera. The invention also discloses a method for preparing the green teadried bean curds. The method comprises the following steps: (1) obtaining formed dried bean curds; (2) putting the dried bean curds into a pot, using the formula for marinating the green tea dried bean curds according to the claim 1 to prepare soup, boiling the soup with soft fire, keeping the boiling state, continuing soaking after the fire is stopped, taking the boiled dried bean curds out of the pot, and airing the dried bean curds.

Description

Technical field [0001] The application relates to the field of food, specifically, to a formula for marinating green tea dried beans and a preparation method of green tea dried beans. Background technique [0002] Luonan dried tofu is something that Shangluo people have never lacked on the table. According to legend, Luonan dried tofu has been civilized since the Qing Dynasty and was once dedicated to Emperor Qianlong as a tribute. The people of Luonan have always maintained the ancient production method, since 1999 In order to meet people's demand for soy products, our company began to study the improvement of traditional production into industrialized production. The products have been in short supply in the market. In order to expand the product line, people have higher and higher requirements for the freshness of soy products. Southern dried tofu still stays in the physalis water bittern. After extrusion, it is dried with light brine and three water. In terms of product appea...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C20/02A23L11/45
CPCA23C20/025
Inventor 王洋
Owner 洛南县民生食品科技开发有限责任公司