Bagged bean product food and marinating process thereof

Abstract

The invention discloses a bagged bean product food. The bagged bean product food is prepared from the following raw materials in percentage by weight: 60-65% of soybeans, 5-6% of rice, 15-18% of peasand 15-20% of peanuts. A bean product is prepared by the following steps of: (1), processing a bean curd selecting high-quality soybeans, rice, peas and peanuts, cleaning, soaking, grinding intothick liquid, boiling into thick liquid, performing pressure forming to prepare the bean curd base, putting the bean curd base in alkaline solution to soak, and then performing drying treatment. According to the bagged bean product food and the marinating process thereof in the invention, preliminary frying is firstly carried out when the bean product is processed; subsequent cutting and hole pricking are conveniently carried out; then, the formed bean product is subjected to cutting and hole pricking; deep frying is carried out after cutting and hole pricking; the cut bean product can be formed deeply; therefore, the parts, making contact with the outside, of the bean product are fried to form a layer of fried skin after cutting and hole pricking; marinating and flavouring during subsequent marinating of marinating soup are facilitated; compared with traditional direct marinating of the bean product, the bean product is more flavourful; and the marinating effect of the bean product can be effectively improved.

Description

technical field [0001] The invention relates to the field of bagged soybean food processing, in particular to a bagged soybean product and a marinating process thereof. Background technique [0002] Soy products are processed foods made from soybeans, adzuki beans, green beans, peas, broad beans and other beans as the main raw materials. Most soy products are tofu and its re-products made from coagulated soybean milk. There are many types of soy products in the subsequent processing. The common one is stewed processing. Soy products are used as raw materials, put into the prepared marinade, boiled on high heat, and soaked in low heat, so that the taste of the marinade slowly penetrates into the raw materials The texture becomes a fragrant and delicious stewed product. Braised products belong to general cooked products, which highlight the original taste and color of raw materials. Salt and a small amount of soy sauce are mainly used as condiments, with their original color...

AI Technical Summary

Problems solved by technology

[0003] There are certain disadvantages in the existing bean product stewing process. Most of the existing bean product stewed products are directly stewed and processed on the produced soy products. Due to the unique solid state of the soy product, it is impossible to make a good stewed taste inside the bean product. , the marinating effect is poor, and the surface can only be tasted shallowly when marinating, and the taste effect is limited, which cannot meet people's eating requirements. Therefore, we propose a bagged soybean product food and its marinating process