Preparation method of marinated dried bean curds

Abstract

The invention discloses a preparation method of marinated dried bean curds, and relates to the technical field of marinated dried bean curds. The marinated dried bean curds comprise the following raw materials in parts by weight: 80-110 parts of high-quality dried bean curds, 3-6 parts of chicken bones, 2-5 parts of light soy sauce, 1-3 parts of dark soy sauce, 2-5 parts of ginger slices, 3-6 parts of garlic bulbs, 3-5 parts of chives, 1-4 parts of table salt, 1-3 parts of monosodium glutamate, 1-4 parts of chicken essence, 1-4 parts of soybean oil, 0.5-3 parts of lard oil, 2-5 parts of crystal sugar, 2-3 parts of yellow wine and 16-34 parts of a seasoning bag. According to the preparation method of the marinated dried bean curds, the marinated dried bean curds can fully combine marinating soup with high-quality dried bean curds while maintaining the own flavor of the dried bean curds, so that the prepared high-quality dried bean curds can fully absorb essence of marinating materials in the marinating soup, the taste of the finished marinated dried bean curds is improved, the marinated dried bean curds also have a certain health-care effect, the experience of consumers after eating is improved, the marinated dried bean curds are rich in nutritional value, have certain dietary therapy and health care effects, meet the requirements of healthy diet in the current society, and are suitable for popularization.

Description

technical field [0001] The technical field of stewed dried bean curd of the present invention is specifically a preparation method of stewed dried bean curd. Background technique [0002] Stewed dried tofu is a relatively common food in daily life. The bagged stewed dried tofu has a longer storage time and is more convenient to eat. The existing stewed dried tofu is marinated with a single material. In this way, the dried tofu after marinating has a poor taste and cannot be recognized by consumers. At the same time, most of the dried tofu is quickly dried in the production process of the dried tofu, which will cause the marinade in the dried to quickly lose, As a result, the taste of dried tofu is not good after stewing, which affects the sales of dried tofu in the later stage. Contents of the invention [0003] (1) Solved technical problems [0004] Aiming at the deficiencies of the prior art, the present invention provides a method for preparing dried bean curd, the pr...

AI Technical Summary

Problems solved by technology

[0004] Aiming at the deficiencies of the prior art, the present invention provides a method for preparing dried bean curd, the prepared dried bean curd has the advantages of improved mouthfeel, various health care effects, etc., and also solves the problem that marinade cannot The problem of savoring dried brine