Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Garlic-juice fermented bean-cuard and its preparing process

A technology of garlic juice and stewed rot, which is applied to the preparation of marinated rot containing garlic juice, can solve the problems of undeveloped health care function and single flavor of fermented bean curd, and achieve good health care effect, reasonable process and convenient storage and transport effects

Inactive Publication Date: 2002-05-29
陈天喜
View PDF0 Cites 6 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But how many years have passed, spices and peppers are only added to seasoning, and its health care function has not been developed, and the flavor of fermented bean curd is relatively simple.

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] The parts by weight of the marinated tofu in garlic juice wine are: 3 parts of garlic juice, 30 parts of glutinous rice wine, 50 parts of fermented tofu cubes, 7.5 parts of edible salt, 7.5 parts of chili powder, 2 parts of corn wine and 1 part of star anise powder. The preparation method of marinated rot in garlic juice wine comprises the steps in the following order: ① Wash fresh garlic, dry the water, squeeze and filter to remove residue, and obtain garlic juice; ② Stir garlic juice and rice wine evenly, and set aside; ③Put the fermented tofu cubes in white wine for soaking; take them out and evenly coat them with edible salt and chili powder, put them into a container, then pour the mixture of garlic juice and rice wine into the container, seal it, sterilize it, and put it into the container. library; ④After standing for 2 months, the finished product of marinated rot in garlic sauce and wine is obtained.

Embodiment 2

[0030] The parts by weight of the marinated tofu in garlic sauce are: 3 parts of garlic juice, 30 parts of rapeseed oil, 50 parts of fermented tofu cubes, 7.5 parts of edible salt, 7.5 parts of chili powder, 2 parts of corn wine and 1 part of star anise powder. The preparation method of marinated rot in garlic juice comprises the steps in the following sequence: ① Wash fresh garlic, dry the water, squeeze and filter to remove residues to obtain garlic juice; ② mix white wine into garlic juice, and stir Evenly, to get a mixture of white wine and garlic juice; ③Put the fermented tofu cubes into the mixture of white wine and garlic juice for soaking; take it out and evenly coat with edible salt and chili powder, put it in a container, Then pour the refined vegetable oil into a container, seal it, sterilize it, and put it in storage; ④After standing for 3 months, you can get the finished product of marinated garlic oil.

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

A preserved garlic-juice bean curd as health-care food is prepared from garlic juice (2-4 wt portions), plant oil or rice wine (28-32), fermented bean curd (48-52), edible salt (7-8), hot pepper powder (7-8), edible spirit (1.5-2.5) and anise powder (0.5-1.5). Its advantages include health-care function, delicious taste, long quality guaranteed period, and strong bactericidal effect.

Description

Technical field [0001] The invention relates to a health food, in particular to a marinated rot containing garlic juice, and also relates to a preparation method of the marinated rot. Background technique [0002] Marinated tofu, also known as fermented bean curd or curd, is processed from soybeans fermented and enzymatically hydrolyzed by beneficial molds. It can not only improve the utilization of soybean nutrients, but also increase the content of vitamin B2, vitamin B6 and riboflavin. This is a major invention of the working people in ancient my country in food science. But how many years have passed, spices and peppers are only added to seasoning, and its health care function has not been developed, and the flavor of fermented bean curd is relatively simple. [0003] Garlic, also known as garlic, garlic alone, gourd, is the bulb of the plant garlic in the lily family. Garlic is warm and pungent in nature, enters the three meridians of the spleen, stomach, and lungs, ...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): A23L11/00
Inventor 陈天喜李菊芬
Owner 陈天喜
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com