Method for Coloring Dried Tofu with Tea Liquid

Abstract

The invention relates to a method of coloring dried bean curd by tea liquid, and is characterized in that the method comprises the following steps: adding tea into water, heating by big fire, after the water is boiled, continuing heating by big fire for 15-25 minutes, heating by mild fire for 15-25 minutes; removing tea residues after repeated heating for two times to obtain the tea liquid; adding flavoring into the tea liquid to prepare brine; heating the brine to 100-110 DEG C, adding dried bean curd to perform marination so as to obtain the product. The benefits of the invention are that: after the comparison of various raw materials, the pure natural product tea liquid is finally determined to be the raw material, and thus food safety is guaranteed firstly; the whole procedures and parameters are determined through multiple experiments, so the obtained product has a color which completely meets the requirement; and unexpected gains are obtained that the product has light tea fragrancy, and overcomes the slight bitter taste of original products. Additionally, with respect to a coloring agent, the cost is reduced. Therefore, the method obtains perfect results.

Description

technical field [0001] The invention relates to a coloring method of dried bean curd food. Background technique [0002] For a long time, the color of dried tofu has been dark red (yellow) brown. This color has been recognized by the market and consumers. In other words, this color represents tradition, hygiene and professionalism. This is a deep-rooted The concept cannot be changed in the short term. Therefore, in this industry, no manufacturer has ever tried to challenge the above concept and launch products in other colors. [0003] The deep red (yellow) brown color of dried tofu products is not the original color of the product, but a coloring agent added during processing: caramel. Caramel has been used as a coloring agent for a long time. So far, basically all dried tofu manufacturers still use high-temperature boiled caramel as a coloring agent. [0004] At this stage, due to the increase of accidents in the food field, the country pays more and more attention to f...

AI Technical Summary

Problems solved by technology

[0004] At this stage, due to the increase of accidents in the food field, the country pays more and more attention to food safety. For the dried tofu industry, the latest national standard GB2760 specifies in detail the types of food additives that can be used in dried tofu, which does not contain caramel, perhaps because Sugars will decompose into products that are harmful to the human body under high temperature conditions. Although there is no direct evidence to show that, no matter what, if you continue to use caramel, it is not allowed at the legal level

[0005] The new problem is: the types of colorants stipulated in GB2760 are: brilliant blue and its aluminum lake, lemon yellow and its aluminum lake, sunset yellow and its aluminum lake, allura red and its aluminum lake, we all do Through experiments, the color of dried tofu products produced with the above-mentioned colorants is extremely weird, which is not acceptable to consumers at all.