Preparation process of shredded bean curd soup

A production process, tofu technology, applied in the field of food processing, can solve the problems of insufficient fragrance, inability to meet the diversification of tastes, inconvenience, etc., and achieve the effect of strong fragrance, satisfying industrial production, and long chewing taste

Inactive Publication Date: 2013-08-14
重庆敦康农业发展股份合作社
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Traditional tofu soup is made by adding seaweed, eggs, lean meat, fish, etc. tofu, each with its own flavor, but they can only be made and eaten right away, which is very inconvenient for those who want to eat but have no time to make it
[0004] Existing bean curd soup all has more than umami taste in addition, and fragrance is not enough, can't satisfy the demand of people's taste diversification

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Select soybeans from Wuling mountain area, process them into tofu with a stone mill, take 50kg of tofu and slice them, then deep-fry them with pure vegetables for 3 minutes, take them out, wait for the tofu slices to cool down, cut them into shreds, and set aside; use the third-line meat of fresh pork as Raw materials, use fresh pine and cypress branches and green bar wood as smoked and roasted materials to make three-line bacon, take 10kg of three-line bacon, cut into shreds, then stir fry the oil, add ginger, star anise, lotus, cumin, wood ginger, onion, garlic 0.3kg each, stir-fry for 1 minute; then add 100kg of water to cook the soup, when 10% of the water in the pot evaporates, add 30kg of shredded tofu, simmer the soup for 2 hours, and wait until 10% of the water in the pot evaporates, then you can Remove to cool, then bowl and vacuum seal, and store for sale.

Embodiment 2

[0021] Select soybeans from Wuling mountain area, process them into tofu with a stone mill, take 1kg of tofu and slice it, then deep-fry it with pure vegetables for 4 minutes, take it out, wait for the tofu slices to cool down, cut into shreds, and set aside; use the third-line meat of fresh pork as Raw materials, use fresh pine and cypress branches and green bar wood as smoked and roasted materials to make three-line bacon, take 200g of three-line bacon, shred, then stir fry the oil, add ginger, star anise, lotus, fennel, wood ginger, onion, garlic 8g each, stir-fry for 1 minute; then add 2kg of water to cook the soup. When the water in the pot evaporates by 15%, add 800g shredded tofu and cook the soup for 2.5 hours. When the water in the pot continues to evaporate by 15%, you can take it out and eat.

Embodiment 3

[0023] Select soybeans from Wuling mountain area, process them into tofu with a stone mill, take 100kg of tofu and slice them, then deep-fry them with pure vegetables for 5 minutes, take them out, and cut the tofu slices into shreds after cooling, then set aside; Raw materials, use fresh pine and cypress branches and green bar wood as smoked and roasted materials to make three-line bacon, take 20kg of three-line bacon, shred, then stir fry the oil, add ginger, star anise, lotus, cumin, wood ginger, onion, garlic 1kg each, stir-fry for 1 minute; then add 200kg of water to cook the soup, when 20% of the water in the pot evaporates, add 100kg of shredded tofu, simmer the soup for 3 hours on low heat, and when the water in the pot continues to evaporate 20%, it’s ready Remove to cool, then bowl and vacuum seal, and store for sale.

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PUM

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Abstract

The invention discloses a preparation process of shredded bean curd soup, and belongs to the technical field of food processing. The preparation process is characterized in that the soup is prepared from boiling bean curd produced in Wuling mountainous area and special bacon consisting both of meat and fat. The preparation process has the beneficial effects that the bean curd, which is sliced, fried and shredded, is not only fresh but also flavorous; the bacon, which consists both of the meat and the fat, smoked by fresh pine and cypress branches and oriental white oak wood is taken as a flavoring auxiliary material, and the shredded bacon is stir-fried and is boiled with seasonings into the soup, so that the prepared shredded bean curd soup is intense in flavor, fresh and tasty, long in chewing taste, and delicious; and the shredded bean curd soup contained in a sealed bowl can be preserved for a long period, and can be eaten immediately after being opened and heated. The shredded bean curd soup can satisfy the industrial production, and meet demands of people on various tastes.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a production process of silk-passed tofu soup. Background technique [0002] Tofu is rich in nutrients, high in inorganic salts, low in fat, and low in calories. It has been popular throughout the ages. Tofu soup is a soup food made with tofu as the main material and other ingredients. [0003] The traditional tofu soup is made by adding seaweed, eggs, lean meat, fish, etc. to the tofu. [0004] Existing bean curd soup all has more than umami in addition, and fragrance is not enough, can't satisfy the demand of people's taste diversification. Contents of the invention [0005] The technical problem to be solved by the present invention is to provide a process for making bean curd soup by using special bacon and bean curd shreds, and carry out product packaging to meet the needs of people to eat at any time and have diverse tastes. [0006] In order to solve the above...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/39A23L23/00
Inventor 杨世顺罗家祥
Owner 重庆敦康农业发展股份合作社
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