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Qinhuai beancurd making method

A production method and technology of dried flower, which are applied in the directions of food preparation, application, food science, etc., can solve the problems of the sensory color, brown sauce, dripping marinade, inconvenient eating, etc. Effect

Inactive Publication Date: 2009-10-07
张广铸 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Existing dried Qinhuai flowers have the following deficiencies: one is that they are all artificially produced, soaked in marinade for retail sale, and are not suitable for preservation, and it is difficult to meet food hygiene requirements; convenient

Method used

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Examples

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Embodiment Construction

[0006] The present invention utilizes the machine-made Dabai dried belt produced by the factory as the main material. The dried dried belt is about 1 centimeter thick and about 6 centimeters wide. The dried dried rice with two sides of the coir raincoat is mechanically cut into pieces by a machine, and each piece is about 6 cm long. Centimeters, 30 meters of white stems are cut into 500 square-shaped white stems, and the square-shaped white stems of coir raincoat flowers are dried at a temperature of about 60°C for half an hour. Fried latte shaped white dry, in addition to the appropriate amount of anise, onion, ginger, refined salt, cooking wine, sugar, monosodium glutamate and water, you also need to add 145-155 grams of ginger, licorice, grass fruit, 35-45 grams of pepper. 15 kg of original flavored old brine should be added to each stewed stew. After the stewed stew is cooked out of the pot, drain the marinade and cool to room temperature. After packing it into a bag, it is...

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PUM

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Abstract

A method for mechanically preparing the 'Qinhuai patterned dried bean curd' is disclosed. Its product features good color, smell and taste, and long quality guaretted period.

Description

technical field [0001] The invention relates to a preparation method in the technical field of soybean food, in particular to a preparation method of dried Qinhuai flowers. Background technique [0002] Dried orchid is a traditional soy-based food with local flavor in my country. It is in the form of a net, red in color, delicious in taste, and strong in body. Finally, boil it with sesame oil, ginger, anise, cinnamon and other seasonings and water, and then use medium heat to harvest the soup into a thick juice. Existing dried Qinhuai flowers have the following deficiencies: one is that they are all artificially produced, soaked in marinade for retail sale, and are not suitable for preservation, and it is difficult to meet food hygiene requirements; convenient. Contents of the invention [0003] The object of the present invention is to provide a method for making dried Qinhuai flowers that is suitable for industrial production, can ensure food hygiene, meet product quali...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/20A23L11/00
Inventor 张广铸傅庭治
Owner 张广铸
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