High-nutrient spiced dried bean curds and making method thereof

Abstract

The invention discloses high-nutrient spiced dried bean curds. The high-nutrient spiced dried bean curds are made from soybeans, brine, fresh ginger, fennel, star anise, pepper, pericarpium citri reticulatae, cassia bark, salt, rhizoma coptidis, rhizoma corydalis decumbentis, caulis sinomenii and radix zanthoxyli. The dried bean curds made through the method are strong in aroma, smooth and tender in mouthfeel and rich in nutrition, has the drug effect functions of dispelling wind and relieving pain, promoting blood circulation to remove blood stasis, clearing and activating the channels and the collaterals and clearing heat and achieving disinfection and is especially suitable for being eaten by the aged; in addition, the making method is scientific and reasonable, the comprehensive utilization ratio of the substances is increased by 10%-15%, the making cost is well reduced, and the high popularization value is achieved.

Description

technical field [0001] The invention relates to the field of bean product processing, in particular to a high-nutrition spiced dried bean curd and a preparation method thereof. Background technique [0002] Dried tofu, one of the traditional bean products of the Han nationality, is a reprocessed product of tofu. Salty and refreshing, hard and tough, it will not go bad after a long time. It is a delicacy in all major Chinese cuisines. Dried tofu is rich in nutrients, containing a lot of protein, fat, carbohydrates, and also contains calcium, phosphorus, iron and other minerals needed by the human body. Salt, fennel, Chinese prickly ash, aniseed, dried ginger and other seasonings are added to dried tofu during the production process. [0003] In the current production process of dried tofu, due to unreasonable combination of raw materials and imperfect manufacturing process, the produced dried tofu has a bitter taste, no toughness, no bite, no strong fragrance, and low utili...

AI Technical Summary

Problems solved by technology

[0003] In the current production process of dried tofu, due to the unreasonable combination of raw materials and imperfect manufacturing process, the produced dried tofu has a bitter taste, no toughness, no bite, strong fragrance, and low utilization rate of substances.

In order to make the dried bean curd more delicious, the method of marinating is often used now, that is, put the dried tofu in the prepared marinade and cook in boiling water for 2~3 hours, and then take it out. Boiling water heating and cooking for a long time will destroy certain nutrients and reduce the nutritional value and taste of dried tofu