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Making method of fried strong-smelling bean curd

A production method and technology of stinky tofu, applied in dairy products, cheese substitutes, applications, etc., can solve the problems of fried stinky tofu's general taste and fragrance, and achieve the effect of increasing fragrance and preventing insects

Inactive Publication Date: 2017-01-04
胡培红
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But the deep-fried stinky tofu taste and the fragrance that above-mentioned method makes are general, wait to continue to improve especially

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0014] Amaranth stalks % Bamboo shoots % Fresh bean juice % Pickled cabbage % Ginger % Licorice % Zanthoxylum bungeanum % Rice wine % Salt % Water % Quality of brine 1 12 13 6 11 2 0.2 0.3 6 4 The balance is better2 12.5 12.5 5 10 2.5 0.25 0.25 5 5 Good amount 3 13 12 4 9 3 0.3 0.2 4 6 The balance is better.

[0015] Second, the production of tofu

[0016] 1. Soybean soaking

[0017] Weigh the weight of soybeans needed to produce tofu, and make 10 or 20 kilograms at a time. After cleaning the soybeans, soak the soybeans. It is advisable that the water exceeds the soybeans by 30 cm. Generally, the indoor temperature is between 0 and 10 degrees for about 20 hours, 10 to 20 for 10 to 12 hours, 20 to 25 degrees for 8 to 10 hours, and 25 to 35 degrees for 6 to 8 hours. It is advisable not to foam. Foaming on the water means that the soaking time is too long.

[0018] 2. Refining

[0019] Selection of refiner: Refining is divided into automatic separation of pulp and slag refini...

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PUM

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Abstract

The invention discloses a making method of fried strong-smelling bean curd. The making method includes the four steps of brine preparing, bean curd making, bean curd brine soaking and frying. Materials for preparing brine include, by weight, 12-13% of stems of edible amaranth, 12-13% of bamboo shoots, 4-6% of fresh bean juice, 9-11% of potherb mustard, 2-3% of ginger, 2-3% of licorice roots, 0.2-0.3% of Chinese prickly ash, 4-6% of rice wine, 4-6% of table salt and the balance water. The processing method includes the steps that stems of edible amaranth, bamboo shoots, fresh bean juice, ginger, licorice roots, Chinese prickly ash and water are mixed and cooked, rice wine, table salt and potherb mustard are added after cooling, then the mixture is put into a container and fermented for four months to one year, and brine is obtained; bean curd is made of the raw material of soybeans; in the step of bean curd brine soaking, bean curd is soaked in brine for 3-4 h; in the step of frying, soaked bean curd is fried. The fried strong-smelling bean curd is good in color, aroma and taste.

Description

technical field [0001] The invention relates to a method for preparing flavor food, more specifically a method for preparing fried stinky tofu. Background technique [0002] Fried stinky tofu is a unique casual snack. The traditional production method of fried stinky tofu includes four steps: pre-preparing brine, making tofu, soaking tofu in brine and frying. The brine uses salt and amaranth stems as raw materials , the liquid obtained through fermentation is brine. Tofu is made of soybeans, which are soaked, refined, boiled, pulped, and shaped to make tofu. Soaking tofu in brine is to soak tofu of appropriate size in brine for a period of time. Deep-frying is to fry the tofu soaked in brine with vegetable oil. But the deep-fried stinky tofu taste and fragrance that above-mentioned method makes are general, especially wait for continuous improvement. Contents of the invention [0003] In view of the above situation, the problem to be solved by the present invention is ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C20/02A23L11/45
Inventor 胡培红
Owner 胡培红
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