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Instant succulent frozen dried bean curd and making method thereof

A technology of dried tofu and marinade, applied in the field of instant juicy dried tofu and its preparation, which can solve the problems of complex processing technology and long time for instant dried tofu to achieve the effect of uniform taste, reduced water content and strong toughness

Active Publication Date: 2016-05-04
南江县太子洞食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The instant dried tofu marinated by this method has a longer taste time, and the processing technology is more complicated.

Method used

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  • Instant succulent frozen dried bean curd and making method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] According to the recipe shown in Table 1, the marinade was prepared as follows:

[0032] Spices such as grass fruit, cinnamon, three Nye, star anise, fennel, bay leaf, amomum, etc. are ground into powder and packed in a spice bag made of gauze. Put the spice bag, scallion white, and ginger in weighed water and start heating. Until the water boils, adjust the size of the fire, keep the marinade in a slightly boiling state, boil for 4 hours, then add soy sauce, salt, cooking wine, chicken essence and brown sugar and let it stand for 4 hours to obtain a five-flavored marinade.

Embodiment 2

[0034] Dried tofu with a water content of 45wt% and a thickness of 5mm was used as a raw material, frozen at -8°C for 5 hours, and then aged at -3°C for 16 hours to obtain frozen dried tofu;

[0035] Thaw the frozen tofu in normal temperature water until the ice crystals in the frozen tofu melt;

[0036] The thawed frozen tofu is passed through an elastic extrusion device to remove the moisture in the pores, and then cut into shapes. Obtain porous frozen tofu;

[0037] The porous frozen dried tofu was boiled in the marinade provided in Example 1 for 2 minutes, weighed and packaged, and then sterilized at 121° C. and 0.1 MPa for 20 minutes to obtain instant juicy dried frozen tofu.

[0038] The ready-to-eat juicy dried frozen tofu obtained in this embodiment has uniform and dense pores, uniform and comprehensive taste, juicy, delicate, tough, and uniform taste. It integrates the advantages of frozen tofu and dried tofu, and has strong palatability.

Embodiment 3

[0040] Dried bean curd with a water content of 60 wt% and a thickness of 15 mm was used as a raw material, frozen at -15°C for 3 hours, and then aged at -3°C for 10 hours to obtain frozen dried bean curd;

[0041] Thaw the frozen tofu in normal temperature water until the ice crystals in the frozen tofu melt;

[0042]The thawed frozen tofu is passed through an elastic extrusion device to remove the moisture in the pores, and then cut into shapes. Obtain porous frozen tofu;

[0043] The porous frozen dried tofu was boiled in the marinade provided in Example 1 for 3 minutes, weighed and packaged, and then sterilized at 121° C. and 0.1 MPa for 40 minutes to obtain instant juicy dried frozen tofu.

[0044] The ready-to-eat juicy dried frozen tofu obtained in this embodiment has uniform and dense pores, uniform and comprehensive taste, juicy, delicate, tough, and uniform taste. It integrates the advantages of frozen tofu and dried tofu, and has strong palatability.

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Abstract

The invention provides a making method of instant succulent frozen dried bean curd. The making method comprises the following steps that dried bean curd is aged after being frozen, and frozen dried bean curd is obtained; the frozen dried bean curd is unfrozen, and porous frozen dried bean curd is obtained after water is removed; the porous frozen dried bean curd is boiled in marinade, and the instant succulent frozen dried bean curd is obtained; the instant succulent frozen dried bean curd is subjected to high-temperature high-pressure sterilization. The dried bean curd is adopted as a raw material, and after the dried bean curd is frozen, aged, unfrozen, dewatered, marinated and subjected to high-temperature high-pressure sterilization to be tasty, the comprehensively and evenly tasty instant succulent frozen dried bean curd with compact holes is obtained. Compared with bean curd, the water content of the dried bean curd is reduced, high toughness is achieved, many small holes are formed after freezing and dewatering, a good structure foundation is provided for fast sauce absorption and flavor development of the frozen dried bean curd through the compact mesh structure, and therefore sauce can be fast and evenly absorbed into the holes of the frozen bean curd. During high-temperature high-pressure sterilization, the sauce absorbed in the holes of the frozen dried bean curd can further penetrate through the frozen dried bean curd, and therefore the taste is more even.

Description

technical field [0001] The invention belongs to the technical field of bean products, and in particular relates to an instant juicy frozen dried bean curd and a preparation method thereof. Background technique [0002] Not only is tofu nutritious, it's also highly digestible and a good source of plant-based protein at an affordable price. Although tofu is so high-quality and cheap, its characteristics of perishability, difficulty in storage and transportation limit its sales scope. However, if the tofu is frozen to make frozen tofu or marinated to obtain dried tofu, it is not only easy to dehydrate, store and transport, but also has a special taste, which is deeply loved by consumers. [0003] The Chinese patent application of publication number CN103082024A discloses a kind of preparation method of frozen dried bean curd, is to operate according to the following steps: (1) freeze the bean curd block; (2) extrude the moisture in the frozen bean curd block; (3) bake Dried b...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C20/02A23L11/45
CPCA23C20/025
Inventor 邱小平
Owner 南江县太子洞食品有限公司
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