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Production process for spicy and hot dried bean curds

A technology for making and flavoring tea, which is applied in the field of food processing, can solve the problems of being unable to meet the needs of various food tastes and single taste, and achieve the effect of delicious color, unique taste and increased spicy taste

Inactive Publication Date: 2014-03-12
ANHUI MOON FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Most of the existing dried teas are spiced dried teas with a relatively single taste, which can no longer meet the diverse needs of modern people for gourmet tastes.

Method used

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Embodiment Construction

[0024] In order to make the technical means, creative features, goals and effects achieved by the present invention easy to understand, the present invention will be further described below in conjunction with specific embodiments.

[0025] The manufacturing process of dried spicy tea includes the following steps: making white base, selecting soybeans; soaking soybeans in water until the soybeans are peeled off; rinsing with clean water to obtain watercress; grinding the watercress into fine soybean milk; grinding the soybean milk, Pour it into the hanging slurry bag for hanging pulp; put the hanging pulp leaves into the pot and boil on high heat; then use brine to make slurry, the proportion of brine is generally one-tenth of the weight of beans, until the slurry turns blue; then scoop Put it into the vat to cool, the cooling time is about half an hour, and it becomes tofu nao; scoop the tofu nao into a wooden frame covered with white cloth, put a heavy object on it and squeez...

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Abstract

The invention provides a production process for spicy and hot dried bean curds, and relates to the technical field of food processing. The production process comprises the following steps: producing white bodies; immersing soybeans and peeling off; washing and grinding the soybeans into soybean milk; curdling by using bittern with the ratio of being one tenth of the weight of the soybeans; then preparing into small squeezed white bodies with the sizes of four square centimeters and the thickness of three to four millimeters; and adding cinnamon, anise, ligusticum chuanxiong hort, syzygium aromaticum, peppers, fennel, angelica dahurica benth and chili slices into a pot and boiling. The production process for the spicy and hot dried bean curds has the beneficial effects that the spicy and hot taste is increased so that the dried bean curds are multi-flavor; the spicy and hot dried bean curds are unique in taste, have good color, cluster and taste, and are adaptive to the taste requirements of modern people.

Description

Technical field: [0001] The invention relates to the technical field of food processing, in particular to a process for preparing dried spicy tea. Background technique: [0002] Dried tea, also called dried tofu, is a famous traditional product in my country. It has a production history of more than 100 years and is well-known at home and abroad. Most of the existing dried teas are spiced dried teas with a relatively single taste, which cannot meet the diverse needs of modern people for gourmet tastes. Invention content: [0003] The technical problem to be solved by the present invention is to overcome the defects of the prior art and provide a process for making dried spicy tea. [0004] The technical problem to be solved by the present invention is realized by the following technical solutions. [0005] The manufacturing process of dried spicy tea is characterized in that it comprises the following steps: [0006] 1) To make blank, select soybeans; [0007] 2) Soak ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C20/02A23L11/45
Inventor 韩斌
Owner ANHUI MOON FOOD
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