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Preparation process of fried spiced dried bean curd

A production process, the technology of spiced dried tofu, which is applied in the field of food processing, can solve the problems of greasy taste and cannot meet the needs of fried food, and achieve the effect of tenderness inside and high nutritional value

Pending Publication Date: 2020-11-13
ANHUI SHOUXIAN COUNTY CHUNSHENFU FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Fried bean curd is a very common casual snack in the market, but the taste is too greasy, and a series of sauces and seasoning powders need to be added; spiced bean curd cannot meet the needs of some people for fried food

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0015] The specific manufacturing process flow of the embodiment of the present invention includes the following steps:

[0016] Soybeans with a weight of 2 kg are placed in warm water at 18 degrees Celsius and soaked until the volume of the soybeans increases by half, and then the soybeans that are full of water are selected for use. The water temperature and soaking time are mutually restricted. If the temperature is too high, the respiration of soybeans will be accelerated, thereby consuming the nutrients of soybeans. If the temperature is too low, the physiological activity of soybeans will be destroyed.

[0017] The soaked soybeans are mixed with 1 L of boiled water and put into a pulverizer, pulverized and polished, and filtered to remove the residue at the bottom to obtain soybean milk. During the grinding process, cold water should be continuously injected, and the more crushed the soybeans are, the more the nutritional value of the soybeans can be released. The resid...

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PUM

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Abstract

the invention provides a preparation process of fried spiced dried bean curd. The preparation process comprises the following steps: putting high-quality soybeans soaked in warm water into a crushingand pulping device to prepare soybean milk, boiling the soybean milk, adding a coagulator to harden the soybean milk, dehydrating the hardened soybean milk, cutting the dehydrated soybean milk into small blocks to obtain dried bean curds, wrapping five spice powder on the dried bean curds, and frying the dried bean curds in an oil pan until the dried bean curds are golden. The fried spiced dried bean curd is simple in preparation process and capable of realizing large-scale mass production, the outer surface of the dried bean curd is coated with the five spice powder, and five spices can be blended into the dried bean curd in the frying process so that the five spices are not limited to the surface.

Description

technical field [0001] The embodiments of the present invention belong to the technical field of food processing, and in particular relate to a manufacturing process of fried spiced dried tofu. Background technique [0002] Fried bean curd is a very common casual snack in the market, but the taste is too greasy, and a series of sauces and seasoning powders need to be added; spiced bean curd cannot satisfy some people's demand for fried food. Fried spiced tofu is a combination of fried tofu and spiced tofu. It not only combines the advantages of both, but also has a relatively simple manufacturing process and can be produced on a large scale. Contents of the invention [0003] The embodiment of the present invention provides a manufacturing process of fried spiced dried tofu, and the specific manufacturing process includes the following steps: [0004] Soybeans with a weight of 2 kg are placed in warm water at 18 degrees Celsius and soaked until the volume of the soybeans ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C20/02
CPCA23C20/025
Inventor 朱庆国
Owner ANHUI SHOUXIAN COUNTY CHUNSHENFU FOOD
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