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Preparation method of dried bean curd

A production method and technology of dried bean curd, applied in dairy products, cheese substitutes, applications, etc., can solve the problems of weak health care effect and single taste, and achieve the effect of improving taste, rich taste and rich nutrition.

Inactive Publication Date: 2015-11-25
CHONGQING CHUANRUI YUCHU FOOD
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the existing dried tofu products are usually only made of soybeans, and the taste is relatively single, and the stewed marinade is usually only ordinary seasoning, its health care effect is weak, and it only plays the role of supplementing protein

Method used

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Embodiment Construction

[0021] The preparation method of dried tofu of the present invention, the quality of seasoning auxiliary material used in each embodiment, Chinese medicine auxiliary material is as shown in table 1, unit: g:

[0022] Table 1

[0023]

[0024] Now take embodiment one as an example, specifically illustrate the preparation method of dried tofu of the present invention, and its operation steps are:

[0025] A. Take seasoning accessories and Chinese medicine accessories, seasoning accessories table salt 6g, ginger 4g, garlic 3g, pepper 7.5g, pepper 16, star anise 3.4g, cinnamon 3.6g, fennel 4g, bay leaves 2g, vanilla 2g, Chinese medicine accessories, Angelica dahurica 2.5g g. Cardamom 2g, Atractylodes macrocephala 2.5g, Lily 6.8g, Anemarrhena 4g, Astragalus 4.5g, Codonopsis 4.5g, Angelica 4.5g, Clove 2g, Guizhi 2g, get the raw materials for marinating, set aside;

[0026] B. Making the core material: take 100g of red beans, 100g of mung beans, 100g of barley and 100g of peas, g...

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Abstract

The present invention discloses a preparation method of dried bean curd. The method includes steps of: taking flavoring accessories including salt, ginger, garlic, Chinese prickly ash, hot pepper, anise, cassia bark, fennel, myrcia and vanilla, and traditional Chinese medicine accessories including angelica root, cardamun, bighead atractylodes rhizome, lily, Anemarrhena, Radix Astragali, Codonopsis, Chinese angelica, cloves and cassia twig, so as to obtain marinating raw materials for standby; producing a core material by crushing red beans, mung beans, barley and peas, adding water and boiling to obtain a core material paste for standby; producing a bean curd blank comprising upper and lower layers of dried bean curd, and a middle layer of a core material; and then after cutting, marinating, frying, testing and packaging to obtain a finished product. The invention solves the technical problem by providing a preparation method of dried bean curd with abundant taste and the functions of beautifying, enriching blood and lifting spirit.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a method for making dried tofu. Background technique [0002] Dried tofu is a folk snack with a long history, and it is also the abbreviation of dried tofu. It is a flavored snack food made of soybeans mixed with other raw materials. The nutrition of dried tofu is mainly as follows: 1. Dried tofu is rich in protein, and tofu protein is a complete protein. It not only contains 8 kinds of amino acids necessary for the human body, but also its ratio is close to the needs of the human body, and its nutritional value is high; 2. Dried tofu contains The lecithin in the lecithin can remove the cholesterol attached to the blood vessel wall, prevent arteriosclerosis, prevent cardiovascular disease, and protect the heart; 3. It contains a variety of minerals, supplements calcium, prevents osteoporosis caused by calcium deficiency, and promotes bone health. It is extremely beneficial to the...

Claims

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Application Information

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IPC IPC(8): A23C20/02A23L11/40A23L11/45
Inventor 肖金容
Owner CHONGQING CHUANRUI YUCHU FOOD
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