Brewing instant stinky tofu and preparation process thereof

By using ultra-thin slicing, low-temperature short-time fermentation, and hot air microwave drying technology, combined with separate packaging of dried tofu and raw materials, the problems of traditional stinky tofu being inconvenient to carry and ready-to-eat dried tofu having a hard and chewy texture have been solved, providing a convenient, quick-rehydration, and long-shelf-life ready-to-eat stinky tofu product.

CN122123468APending Publication Date: 2026-06-02孟星
View PDF 0 Cites 0 Cited by

Patent Information

Authority / Receiving Office
CN · China
Patent Type
Applications(China)
Current Assignee / Owner
孟星
Filing Date
2026-03-23
Publication Date
2026-06-02

AI Technical Summary

Technical Problem

Traditional stinky tofu is inconvenient to carry, and existing ready-to-eat dried tofu cannot replicate the soft and tender texture of soup-cooked stinky tofu. Furthermore, there is a lack of quick-rehydration and intact instant-to-eat products.

Method used

Using ultra-thin slicing, low-temperature short-time fermentation, and hot air and microwave combined drying technology, combined with separate packaging of dried curd and raw materials, ready-to-eat stinky tofu with good rehydration properties is prepared.

Benefits of technology

This product is a ready-to-eat stinky tofu that can be eaten simply by adding boiling water, has a soft and chewy texture, retains its original shape, and has a long shelf life, making it suitable for consumption in various scenarios.

✦ Generated by Eureka AI based on patent content.
Patent Text Reader

Abstract

This invention discloses a ready-to-eat stinky tofu and its preparation process, belonging to the field of convenience food technology. The process includes tofu preparation, temperature-controlled fermentation, hot air-microwave composite drying, and aseptic packaging. The product consists of dried stinky tofu prep with an individual soup base packet. It can be quickly rehydrated and eaten after being steeped in boiling water for 30 seconds to 3 minutes. After rehydration, it retains its shape, has a soft and chewy texture, and authentic flavor, solving the problems of traditional stinky tofu being inconvenient to carry and having poor timeliness, making it suitable for industrial production and promotion.
Need to check novelty before this filing date? Find Prior Art