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Preparation method of marinade dried bean curd

A production method and technology of dried tofu, which is applied in dairy products, cheese substitutes, applications, etc., can solve the problems of dry tofu in marinade, such as astringent taste, less juice, and impure aroma, so as to achieve the effect of good taste and more juice without dryness

Inactive Publication Date: 2014-04-30
SUZHOU JINJI FOODS
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0002] Dried tofu in marinade is only produced in the south of the Yangtze River, and its production process is roughly the same, but there are big differences in production technology and technology. Some dried tofu in marinated sauce has astringent taste, no toughness, no bite, less juice, and impure fragrance

Method used

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Embodiment Construction

[0029] The preferred embodiments of the present invention are described in detail below, so that the advantages and features of the present invention can be more easily understood by those skilled in the art, so as to define the protection scope of the present invention more clearly.

[0030] Embodiments of the invention include:

[0031] A method for making dried tofu in marinated sauce, the raw material formula of dried tofu in marinated sauce is composed of the following materials in mass percentage:

[0032] Water 41.00%;

[0033] soybean 47.00%;

[0034] soybean oil 3.00%;

[0035] Magnesium chloride 0.30%;

[0036] Gypsum 0.10%;

[0037] White sugar 4.00%;

[0038] Caramel 3.00%;

[0039] Soy sauce 1.00%;

[0040] MSG 0.05%;

[0041] Natural Flavoring 0.55%.

[0042] The natural spice is composed of the following materials in mass percentage: 50% star anise, 25% bay leaves and 25% cassia bark.

[0043] A method for making marinated dried bean curd, comprising: ...

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Abstract

The invention discloses a preparation method of a marinade dried bean curd. The raw material formulation comprises the following materials by the mass percentage: 41.00% of water, 47.00% of soybean, 3.00% of soybean oil, 0.30% of magnesium chloride, 0.10% of gypsum, 4.00% of white sugar, 3.00% of malt sugar, 1.00% of soy sauce, 0.05% of monosodium glutamate, and 0.55% of a natural fragrance spice. With adopting of the raw material formulation, a preparation method of the marinade dried bean curd comprises the steps: cleaning and soaking, carrying out pulp grinding and removing residues, stewing the pulp for two times, curdling and covering tightly the pulp, pressing, cutting into blanks and cooling, deep frying, preparing materials and selecting blanks, softening and washing the blanks, marinating to get tasty, and packaging and storing. Through the above way, the produced marinade dried bean curd is good in mouthfeel, has enough toughness, is flexible and chewy, has much juice and is not dry, is crisp, soft, tender and sweet, and has strong aftertaste.

Description

technical field [0001] The invention relates to the field of bean product processing technology, in particular to a method for preparing dried bean curd with marinated sauce. Background technique [0002] Dried tofu in marinated sauce is only produced in the south of the Yangtze River, and its production process is roughly the same, but there are big differences in production technology and technology, mainly in terms of spice ratio and marinating process when producing dried tofu in marinated sauce. Some marinated tofu has a dry taste, no toughness, no bite, less juice, and impure fragrance. Contents of the invention [0003] The main technical problem to be solved by the present invention is to provide a method for making dried bean curd in marinade, which can produce dried bean curd in marinade with good taste, sufficient toughness and elasticity, juicy but not dry, soft and sweet, and with a strong aftertaste. [0004] In order to solve the above-mentioned technical p...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C20/02A23L11/45
Inventor 金兴仓
Owner SUZHOU JINJI FOODS
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