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Rapid making method for stinky tofu

A production method and technology for stinky tofu, applied in the field of food processing, can solve the problems of unstable product quality, slow production speed of stinky tofu, etc., and achieve the effects of fast processing speed, reasonable processing technology and reasonable process arrangement

Inactive Publication Date: 2014-04-02
SHANGHAI QINGMEI GREEN FOOD
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  • Abstract
  • Description
  • Claims
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AI Technical Summary

Problems solved by technology

[0005] The technical problem to be solved by the present invention is to overcome the problems of slow production speed of stinky tofu and unstable product quality in existing food processing, and provide a rapid production method of stinky tofu

Method used

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  • Rapid making method for stinky tofu

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Embodiment Construction

[0017] 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 illustrations.

[0018] see figure 1 , a rapid production method of stinky tofu, the main steps are: ordering marinade, thickening→breaking the brain, pouring→pressing, cutting and cutting→cooling, soaking in marinade→drying, and picking. The detailed steps are as follows:

[0019] 1. Bittering and swelling: After the soy milk is filtered, put it into the pulping tank and then slowly add salt bittern. Stirring is required at the beginning of the bittern, and the stirring is gradually stopped at the end; the pulping time is 15-20 minutes.

[0020] 2. Brain breaking and pouring: Slightly break the pulp after swelling, pour it into a mold covered with cloth, wrap it, and stack the mold to continue the operation.

[0021] 3. Pressing and scribing: stack 6 layers o...

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Abstract

The invention relates to a rapid making method for stinky tofu. The main steps include: bittern dripping and static solidification, slight breaking and pouring, squeezing and cutting, cooling and brine soaking, bailing and picking, as well as casing and delivery finally. The stinky tofu made by the method provided by the invention is rich in protein, vitamin and minerals, and also contains considerable calories. Thus, the stinky tofu not only can serve as a common leisure food, but also can serve as a daily staple food, and is very suitable for people to eat out together and for work or outdoor dining. Being able to be processed into various dishes, the stinky tofu has delicate, smooth and tender taste and heavy fragrance, and is more delicious than ordinary stinky tofu. Due to a more reasonable processing technology, the product has excellent quality. The method provided by the invention has the characteristics of fast processing speed, reasonable technological arrangement, and is very suitable for mass production of food processing enterprises.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for rapidly making stinky tofu in a food processing center. Background technique [0002] "Stinky tofu" is a well-known traditional snack. It is deeply loved by people because of its golden red color, strong sauce aroma, mellow aroma, and tender and crisp texture. Many tourists also have a soft spot for the unique flavor of "stinky tofu", and they all want to taste it quick. However, the current "stinky tofu" and its production method have been stuck in the original workshop-style production method so far. This manual production method has long cycle, low efficiency, and poor hygienic conditions, which is not convenient for large batches. Production, especially the present "stinky tofu" is all made and bought now, so it is very inconvenient for people to make and enjoy themselves, or to take it out and eat it as a convenience food. This is also a great constra...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C20/02A23L11/45A23L11/50
Inventor 沈建华李立
Owner SHANGHAI QINGMEI GREEN FOOD
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