Preparation process of fermented bean curd with black tea flavor

Abstract

The invention provides a preparation process of fermented bean curd with black tea flavor. Black tea is added into raw materials of common fermented bean curd, and the aromatic and thick flavor of the black tea can be utilized to effectively improve the mouthfeel and the grade of the fermented bean curd. The black tea contains rich tea polyphenol, caffeine and amino acids and is matched with the fermented bean curd to improve human immunity and enhance physical fitness. Therefore, the fermented bean curd meets healthy diet standards advocated at present.

Description

technical field [0001] The invention relates to a processing technology of seasoning for meals, in particular to a processing technology of black tea-flavored fermented bean curd. Background technique [0002] The process of making fermented bean curd is to inoculate mucormycetes on the tofu embryos, culture and multiply until the tofu embryos are covered with white hairs, and then add salt to make it, and then mix it with various auxiliary materials, such as cooking wine, red yeast rice or spices, etc. . The fermented bean curd produced by this method is not delicate enough, has a general taste, and low amino acid content, which does not meet the current healthy dietary requirements. Contents of the invention [0003] Aiming at the above problems in the prior art, the present invention provides a kind of black tea-flavored fermented bean curd with mellow taste and delicate product. [0004] The present invention is achieved through the following technical solutions: ...

AI Technical Summary

Problems solved by technology

The fermented bean curd made by this method is not delicate enough, the taste is average, and the amino acid content is low, which does not meet the current health dietary requirements