Ready-to-eat thin and crisp dried fermented bean curd and preparation method thereof

Abstract

The invention discloses ready-to-eat thin and crisp strong-smelling dried bean curds and a preparation method thereof, and relates to the field of bean product processing, and the preparation method comprises the steps of bean curd blank making, stinky marinating fermentation, segmented deep-frying embrittlement, vacuum tumbling for flavoring, dehydration, sterilization and packaging. The prepared dried stinky tofu is in a slice shape, has uniform surface micropores, tastes crispy and not soft, is rich and stable in flavor, has a long shelf life at normal temperature after being subjected to nitrogen packaging and pasteurization, is ready-to-eat after being opened, and is suitable for industrial large-scale production.

Description

Technical Field

[0001] This invention belongs to the field of leisure bean product processing technology, specifically relating to a ready-to-eat thin and crispy stinky tofu and its preparation method. Background Technology

[0002] Stinky tofu, a traditional and popular local delicacy, is beloved by consumers. However, traditional stinky tofu is mostly made and sold fresh, resulting in problems such as high moisture content, easy souring, inconvenience in carrying, and short shelf life. Existing ready-to-eat tofu products are mostly thick slices with a chewy texture, lacking a thin and crispy feel. Furthermore, their frying process is often limited, leading to excessive oil absorption, rapid rehydration, and unstable flavor, failing to meet consumer demands for ready-to-eat, crispy, long-shelf-life, and richly flavored products. Therefore, developing a ready-to-eat thin and crispy stinky tofu product with a crispy texture, stable flavor, and long shelf life at room temperature has significant market value. Summary of the Invention

[0003] The purpose of this invention is to overcome the shortcomings of the existing technology and provide a ready-to-eat thin and crispy stinky tofu and its preparation method, so as to achieve the production of thin and crispy, ready-to-eat and long-shelf-life products.

[0004] This invention is achieved through the following technical solution: 1. Thin-cut pressing: The firm tofu is cut into ultra-thin pieces, and the moisture content after dehydration is strictly controlled to ensure the subsequent crisping effect; 2. Temperature-controlled fermentation: Using mild fermentation conditions gives the product a unique stinky tofu flavor, while forming a uniform microporous structure; 3. Segmented frying: Low-temperature setting + high-temperature crisping reduces oil absorption and enhances crispness; 4. Vacuum tumbling: Quickly and evenly infuses flavor, enhancing the layers of flavor; 5. Microwave dehydration + nitrogen sealing + pasteurization: Reduces product moisture, isolates oxygen, inhibits microbial growth, and achieves long-term shelf life at room temperature.

[0005] The beneficial effects of this invention are: 1. The product is in the form of ultra-thin flakes, with a crispy texture that does not become soggy, no greasy feeling, and convenient to eat; 2. The fermentation and seasoning processes work together to create a rich and stable flavor, restoring the characteristics of traditional stinky tofu; 3. The combination of moisture control and sterilization processes allows for a shelf life of more than 6 months at room temperature, making it suitable for industrial production and distribution.

Claims

1. A method for preparing ready-to-eat thin and crispy stinky tofu, characterized in that, Includes the following steps: (1) Tofu preparation: Select firm tofu and cut it into thin tofu pieces with a thickness of 1.0-3.0 mm. After pressing and dehydration, the moisture content of the tofu pieces is controlled at 45-55%. (2) Fermentation with stinky brine: Place the dehydrated tofu embryos in the prepared stinky brine and soak and ferment at 15-25℃ for 3-12 hours. (3) Segmented frying for crisping: Two-stage frying is adopted. First, it is fried at a low temperature of 160-170℃ for 1-3 minutes to set the shape, and then fried at a high temperature of 180-190℃ for 30-60 seconds to make it crispy. After completion, the oil is drained and cooled. (4) Vacuum tumbling for flavoring: Spray the cooled crispy tofu embryos with compound seasoning liquid and vacuum tumble for 3-5 minutes; (5) Dehydration and sterilization packaging: After microwave dehydration to a moisture content of ≤12%, nitrogen is used for packaging, followed by pasteurization.

2. The preparation method according to claim 1, characterized in that, The stinky brine is made by fermenting a mixture of fermented black beans, bamboo shoot juice, edible salt, edible alkali, lactic acid bacteria fermentation liquid, and mold fermentation liquid.

3. The preparation method according to claim 1, characterized in that, The compound seasoning liquid is made from chili powder, cumin powder, Sichuan pepper powder, monosodium glutamate, disodium inosinate, and edible vegetable oil.

4. The preparation method according to claim 1, characterized in that, Pasteurization parameters are 85-90℃, and the temperature is maintained for 10-15 minutes. The resulting stinky tofu has a shelf life of ≥6 months at room temperature.

5. A type of ready-to-eat, thin, crispy stinky tofu, characterized in that, Prepared by the method described in claims 1-4, the product is a uniform thin sheet with uniformly distributed micropores on the surface, has a crispy texture that does not soften, and is ready to eat after opening the bag.