Preparation method of stinky tofu

A production method and technology of stinky tofu, applied in dairy products, cheese substitutes, food science, etc., can solve the problems of crispy outside and tender inside, heavy stewed meat, unhealthy taste, etc., achieve unique flavor and reduce amine nitrite Effect

Pending Publication Date: 2021-03-12
胡爱平
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The traditional production process of stinky tofu is relatively complicated, and generally goes through processes such as adding marinade, fermenting, and frying.
The stinky tofu in the prior art loses its original tofu flavor due to the heavy stewed meat, and it cannot be truly crispy on the outside and tender on the inside, and it tastes unhealthy

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] The stinky tofu production method of the present embodiment is specifically completed through the following steps:

[0015] (1) Preparation of brine: Mix stinky fermented bean curd, rice wine, fish gravy, and water in a weight ratio of 5:2:5:15, then seal and ferment at room temperature for 8 hours. The fish gravy is made from fresh crucian carp and water The weight ratio of 1:4 is first boiled on high heat, then simmered on low heat for 50 minutes, and then filtered;

[0016] (2) Tofu base production: select fresh and mature soybeans in the season, make tofu cubes in a conventional way, then wrap them in white gauze and squeeze out 20% of the water with heavy objects to obtain tofu bases;

[0017] (3) Fermentation: Soak the tofu bases produced in step (2) completely in the brine prepared in step (1) and carry out airtight fermentation at room temperature for 5 hours, and there is a distance between two adjacent tofu bases;

[0018] (4) Vacuum frying: take out the tofu...

Embodiment 2

[0020] The stinky tofu production method of the present embodiment is specifically completed through the following steps:

[0021] (1) Preparation of brine: Mix stinky fermented bean curd, rice wine, fish gravy, and water in a weight ratio of 8:2:3:10, then seal and ferment at room temperature for 10 hours. The fish gravy is made from fresh crucian carp and water The weight ratio of 1:2 is obtained by first boiling on high heat, then changing to low heat and simmering for 50 minutes, and then filtering;

[0022] (2) Tofu base production: select fresh and mature soybeans in the season, make tofu cubes in a conventional way, then wrap them in white gauze and squeeze out 25% of the water with heavy objects to obtain tofu bases;

[0023] (3) Fermentation: Soak the tofu bases produced in step (2) completely in the brine prepared in step (1) and carry out airtight fermentation at room temperature for 8 hours, and there is a distance between two adjacent tofu bases;

[0024] (4) Vac...

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PUM

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Abstract

The invention discloses a preparation method of stinky tofu. The preparation method comprises the following steps: carrying out sealed fermentation by using stinky tofu milk, rice wine, fish meat juice and the like to obtain marinade with relatively rich nutrition and unique flavor, further fermenting tofu bases by using the marinade to obtain bases with certain odor, fermentation flavor and richnutrition, and controlling the vacuum frying mode and time to obtain the stinky tofu which is unique in flavor, does not lose the taste of tofu and is relatively healthy in nutrition, thereby reducingthe risk of producing nitrous acid amine and the like in the past.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a new preparation method of stinky tofu. Background technique [0002] Stinky tofu is one of the traditional Chinese snacks. There are considerable differences in the way of making and eating it in different places. It has a good effect on regulating the intestines and strengthening the stomach. It is one of the snacks that many people like. [0003] The production process of traditional stinky tofu is relatively complicated, and generally goes through processes such as adding marinade, fermenting, and frying. The stinky tofu in the prior art loses its original tofu flavor due to too much stewed meat, and it cannot be truly crispy on the outside and tender on the inside, and it tastes unhealthy. Contents of the invention [0004] In view of the above-mentioned problems in the prior art that the taste of tofu is covered, the purpose of the present invention is to provide a method...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L11/45A23L11/50A23L29/00
CPCA23C20/025
Inventor 胡爱平
Owner 胡爱平
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