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Preparation method of tomato-flavored chili oil fermented bean curd

A technology of tomato red oil and fermented bean curd, applied in the direction of food science, etc., can solve the problems of low nutritional content and inability to bring beneficial promotion effects to the human body, and achieve the effects of rich nutrition, improving the immune function of the body, and enhancing physical strength

Pending Publication Date: 2021-03-19
ANHUI BAGONGSHAN BEAN PRODS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Existing fermented bean curd is not high in nutrients, except for its unique taste, it cannot bring beneficial promoting effects to the human body

Method used

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  • Preparation method of tomato-flavored chili oil fermented bean curd
  • Preparation method of tomato-flavored chili oil fermented bean curd
  • Preparation method of tomato-flavored chili oil fermented bean curd

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preparation example Construction

[0035] A preparation method of tomato-flavored red oil fermented bean curd, comprising the steps of:

[0036] Step 1: In parts by weight, weigh 100 parts of tomato, 1300 parts of soybean, 28 parts of pomegranate wine, 85 parts of pigskin, 12 parts of seabuckthorn powder, 22 parts of rattan tea, 160 parts of purple rice, 4 parts of lotus root, jujube seed 3 parts, 5 parts of calendula chrysanthemum, 4 parts of sealwort, 3 parts of Michelia flower, 4 parts of angelica, 190 parts of kombucha liquid, 140 parts of marinated material, 160 parts of tomato red oil, 0.3 part of mucormycete liquid, 0.1 part of table salt. Wash the tomatoes and put them into boiling water to scald them. Take them out and put them in ice water for cold soaking. Remove the outer skin and cut them into pieces. Make a puree. Add pomegranate wine and mix well. Stew for 1 hour under water isolation at 50°C. Add seabuckthorn Stir the powder into a thick sauce to make a tomato sauce;

[0037] Step 2: Depilate a...

Embodiment 2

[0045] A preparation method of tomato-flavored red oil fermented bean curd, comprising the steps of:

[0046] Step 1: In parts by weight, weigh 120 parts of tomato, 1500 parts of soybean, 32 parts of pomegranate wine, 95 parts of pigskin, 16 parts of seabuckthorn powder, 28 parts of rattan tea, 210 parts of purple rice, 8 parts of lotus root, jujube seed 8 parts, 10 parts of calendula chrysanthemum, 7 parts of sealwort, 6 parts of michelia, 6 parts of dang, 210 parts of kombucha liquid, 210 parts of marinade, 220 parts of tomato red oil, 0.5 parts of mucormycete liquid, 0.2 parts of table salt. Wash the tomatoes, make a cross, put them in boiling water, scald them, pick them up and soak them in ice water, remove the skin, cut them into pieces, grind them into a puree, add pomegranate wine and stir well, simmer for 2 hours at 65°C with water separated, add sea buckthorn Stir the powder into a thick sauce to make a tomato sauce;

[0047] Step 2: Depilate and clean the pigskin, ...

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Abstract

The invention discloses a preparation method of tomato-flavored chili oil fermented bean curd. According to the invention, two-time fermentation is adopted, primary fermentation is carried out to retain the original taste of the fermented bean curd, slurry is treated by adding purple rice, pigskin and black tea fungus liquid for wrapping to form a coating, and the fermented bean curd is fused withvine tea fragrance, so that the tomato-flavored chili oil fermented bean curd is richer in nutrients, the taste is rich in layering, a slow release effect is achieved in subsequent pickling and marinating steps at the same time, and the salinity of the fermented bean curd is reduced. The fermented bean curd is infused in the tomato-flavored chili oil, so that the fermented bean curd is sour, sweet and spicy in mouthfeel, in addition, lotus stamen, Chinese angelica and other components are added, so that the tomato-flavored chili oil fermented bean curd has more health care value, moreover, synergistic effects are realized, so that the tomato-flavored chili oil fermented bean curd has the effects of whetting appetite, promoting blood circulation, improving the body immune function, enhancing the physical strength, clearing away the heart-fire and tonifying the kidney, promoting blood flow to regulate menstruation, etc., furthermore, the tomato-flavored chili oil fermented bean curd isruddy in color and luster, fine and smooth in texture, delicious in taste and rich in fragrance, capable of integrating nutrition, health care and flavor, and suitable for people of all ages. The prepared tomato-flavored chili oil fermented bean curd has the effects of moistening and beautifying by adding solomonseal rhizomes and michelia figo.

Description

technical field [0001] The invention relates to the technical field of fermented bean curd preparation, in particular to a preparation method of tomato-flavored red oil fermented bean curd. Background technique [0002] Fermented bean curd, also known as fermented bean curd, is a traditional folk delicacy that has been passed down in my country for thousands of years. Because of its good taste and high nutrition, it is deeply loved by the people in my country and Southeast Asia. It is an enduring delicacy. Fermented bean curd is an original condiment in my country. There are red fermented bean curd, green fermented bean curd, white fermented bean curd, sauced fermented bean curd, colored fermented bean curd and other varieties. It can be eaten alone or used to cook dishes with unique flavors. Existing fermented bean curd is not high in nutrients, and except for its unique taste, it cannot bring beneficial promoting effects to the human body. Contents of the invention [0...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L11/50A23L33/105
CPCA23L33/105
Inventor 顾永忠谈志新徐本菊李立新李兴江徐本贤
Owner ANHUI BAGONGSHAN BEAN PRODS
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