Spicy nostoc sphaeroids kutz-added dried bean curd and preparation method thereof

Abstract

The invention discloses a spicy nostoc sphaeroids kutz-added dried bean curd prepared from the following components in parts by weight: 10-20 parts of a semi-dried fresh nostoc sphaeroids kutz product, 40-50 parts of soybeans, 2-4 parts of citric acid, 1-3 parts of anise, 1-3 parts of cinnamon, 3-5 parts of dried orange peels, 1-3 parts of dried gingers, 0.5-1.5 parts of bay leaves, 0.2-1 part ofamomum tsao-ko and 0.2-1 part of fructus amomi, 3-5 parts of myristica fragrans, 3-5 parts of rhizoma kaempferiae, 4-8 parts of edible soy sauce, 2-5 parts of white granulated sugar, 2-3 parts of edible salt, 5-15 parts of a nostoc sphaeroids kutz polysaccharide gel nutrient solution, and 1-2 parts of a chicken essence. The prepared nostoc sphaeroids kutz-added dried bean curd disclosed by the invention is unique in taste, constant in shape, balanced in nutrition and convenient to eat; the added nostoc sphaeroids kutz has the functions of nourishing and strengthening the body, resisting ageing, oxidation and tumors; and the nostoc sphaeroids kutz-added dried bean curd can enhance the appetite, popular to various people and suitable for both old and young people.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a spicy-flavored kudzu rice dried tofu and a preparation method thereof. Background technique [0002] Dried tofu is a folk snack with a long history. The traditional flavor of casual dried tofu is mostly seasoned with secret old stew, and then prepared with external ingredients. Because of its various tastes and special taste, it is quickly popular The majority of consumers love. Traditional leisure dried tofu is made directly from the raw material dried tofu. The taste is not good, and there are pigments or oil stains on the outer surface of the dried tofu. At the same time, the dried tofu is difficult to shape or easy to break after being shaped, and the chewing force itself is poor. Some food additives will bring food risks and cannot meet the needs of modern multi-level consumers. [0003] Gexianmi, commonly known as water fungus and also known as nitrogen-fixing b...

AI Technical Summary

Problems solved by technology

Traditional leisure dried tofu is made directly from the raw material dried tofu. The taste is not good, and there are pigments or oil stains on the outer surface of the dried tofu. At the same time, the dried tofu is difficult to shape or easy to break after being shaped, and the chewing force itself is poor. Food additives will bring food risks and cannot meet the needs of modern multi-level consumers