Production process of dried bean curd with stomach nourishing effect

Abstract

The invention discloses a production process of dried bean curd with a stomach nourishing effect, and relates to the technical field of dried bean curd production. The dried bean curd is prepared from the following raw materials in parts by weight: 90-110 parts of soybeans, 9-11 parts of sesame oil, 9-11 parts of soy sauce, 0.36-0.44 part of salt, 0.27-0.33 part of monosodium glutamate, 1.08-1.32 parts of aniseed, 0.9-1.1 parts of pepper, 9-11 parts of five-spice seasoning, 1.8-2.2 parts of green onion sections, 0.9-1.1 parts of fresh ginger, 1.8-2.2 parts of egg white, 9-11 parts of rhizoma polygonati, 0.18-0.22 part of dendrobium officinale and 0.36-0.44 part of dried sweet osmanthus. The production process comprises the following eight steps of: soaking and peeling, grinding into pulp, boiling the pulp into a blank, squeezing and forming, decocting marinating soup, cutting for flavoring, drying and dewatering, slicing and packaging. According to the production process of the dried bean curd with the stomach nourishing effect, the egg white, the rhizoma polygonati, the dendrobium officinale and the dried sweet osmanthus are added when the dried bean curd is marinated, so that the dried bean curd is more delicate and smooth in taste, elastic, smooth and chewy; and the dried sweet osmanthus, the rhizoma polygonati and the dendrobium officinale are added in the marinating process, so that the fragrance of the dried bean curd can be improved, and meanwhile, the dried bean curd has a certain stomach nourishing effect.

Description

technical field [0001] The technical field of bean curd production of the present invention is specifically a production process of cowhide dried bean curd with the effect of nourishing the stomach. Background technique [0002] Spiced dried cowhide tofu needs to be made through multiple processing processes such as refining, boiling, coagulation, and pressing. Most of the dried cowhide tofu on the market now uses a single ingredient for marinating. After marinating, the dried cowhide tofu has a single taste. The lack of stomach-nourishing effect cannot fully bring out the energy efficiency of dried cowhide tofu, and cannot satisfy most consumers. However, due to the limited time of marinating traditional dried tofu in the marinating process, the marinated dried tofu is not good. It is very delicious, and it affects the taste when it is eaten. It is difficult to be accepted by the majority of people who eat it, and it is not convenient for production and promotion. Content...

AI Technical Summary

Problems solved by technology

[0004] Aiming at the deficiencies of the prior art, the present invention provides a production process of kraft bean curd with the effect of nourishing the stomach, and the prepared dried bean curd has the advantages of improved taste and various stomach nourishing effects, and also solves the problem of kraft bean curd in the production process of the dried bean curd. The problem of not being able to fully taste

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