Fermented bean curd and making method thereof

Abstract

The present invention discloses fermented bean curd which is prepared by coating a bean curd block with seasonings, and the seasonings comprise table salt, chili powder, ginger, garlic, Chinese prickly ash, monosodium glutamate, high-degree white spirit, white sugar, orange peel, light soy sauce and spice. The making method of the fermented bean curd comprises the following steps of bean curd making, dicing, frame placing, fermentation, seasoning wrapping, vegetable leaf wrapping and jar filling. The fermented bean curd has the advantages that seasonal natural fermentation in autumn and winter of alpine is utilized, no additive is added, and the method is green, healthy and excellent in flavor; the dried Yanba green vegetable leaves are adopted for wrapping, so that the flavor of the fermented bean curd can be kept, the dried Yanba green vegetable leaves have green vegetable fragrance, the taste is improved, the dried Yanba green vegetable leaves are easy to store, seasonings are stronger in adhesive force and do not fall off, the center of the fermented bean curd can be tasty during pickling, the taste is better, the fragrance of all the seasonings is long in preservation time and not prone to volatilization, and the fermented bean curd is isolated from one another, not sticky and convenient to eat; through low-temperature fermentation, uniform and thorough fermentation is achieved, and the taste of melting in the mouth is achieved; and orange peel is added, so that color, aroma and taste are improved, and appetite is improved.

Description

technical field [0001] The invention relates to fermented bean curd and a preparation method thereof, belonging to the technical field of food processing. Background technique [0002] It is a characteristic traditional folk delicacy that has been passed down in China for thousands of years. Because of its good taste and high nutrition, it is deeply loved by Chinese people and people in Southeast Asia. It is an enduring delicacy. At present, there are various types of fermented bean curd on the market. In order to prolong the shelf life and storage time of fermented bean curd, manufacturers often add preservatives to fermented bean curd, or store fermented bean curd in ceramic jars with water. The process of fermented bean curd is relatively complicated, and there are many standardized processes and indicators that need to be controlled in industrial production. Not fermented. Contents of the invention [0003] The technical problem to be solved by the present invention ...

AI Technical Summary

Problems solved by technology

At present, there are various types of fermented bean curd on the market. In order to prolong the shelf life and storage time of fermented bean curd, manufacturers often add preservatives to fermented bean curd, or store fermented bean curd in ceramic jars with water. The process of fermented bean curd is relatively complicated, and there are many standardized processes and indicators that need to be controlled in industrial production. Not fermented