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14-flavor vegetarian pork dried bean curd and preparation method thereof

A flavoring and pork technology, which is applied in the field of fourteen flavoring pork dried tofu and its preparation, can solve the problems of indigestion and absorption, poor taste, and low nutrition of finished dried tofu, and achieve high nutritional value, increase flavor, taste and chewiness Strength, beneficial to digestion and absorption

Inactive Publication Date: 2017-08-15
安徽大富食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Traditional dried tofu is made from a single soybean as raw material. It is made of tofu, which is easy to eat and is deeply loved by consumers. However, the finished dried tofu has low nutrition, poor taste, and is difficult to digest and absorb. For consumers, traditional dried tofu cannot meet their requirements

Method used

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Examples

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Embodiment Construction

[0016] In order to make the technical means, creative features, goals and effects of the invention easy to understand, the present invention will be further described below in conjunction with the examples.

[0017] A fourteen-scented pork jerky is made from the following raw materials in parts by weight (in kilograms): 80 soybeans, 8 red bean paste, 9 pork, 0.1 salt, 0.4 soy sauce, 0.09 white sugar, 0.02 white wine, and 0.01 monosodium glutamate , ginger 0.04, cinnamon 0.03, fennel 0.01, clove 0.01, woody 0.01, kaempferen 0.02, angelica 0.02, pepper 0.01, pepper 0.01, aniseed 0.01, tangerine peel 0.01, licorice 0.01, nutmeg 0.01, amomum 0.01.

[0018] A preparation method of fourteen-flavored pork and bean curd, which comprises:

[0019] Step 1: Select local self-planted soybeans, wash them clean, use a soybean filter and sifter to remove rotten soybeans, then immerse the soybeans in a water tank and soak them in cold water for 8 hours, and the time will increase or decrease ...

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PUM

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Abstract

The invention discloses 14-flavor vegetarian pork dried bean curd, which is prepared from the following raw materials in parts by weight: 80 to 100 parts of soybeans, 8 to 10 parts of red bean paste, 9 to 11 parts of pork, 0.1 to 0.3 part of table salt, 0.4 to 0.6 part of soy sauce, 0.09 to 0.11 part of white sugar, 0.02 to 0.04 part of baijiu, 0.01 to 0.03 part of monosodium glutamate, 0.04 to 0.06 part of galangal, 0.03 to 0.05 part of cassia bark, 0.01 to 0.03 part of fennel, 0.01 to 0.02 part of flos caryophylli, 0.01 to 0.02 part of radix aucklandiae, 0.02 to 0.04 part of rhizoma kaempferiae, 0.02 to 0.04 part of radix angelicae, 0.01 to 0.02 part of pepper, 0.01 to 0.02 part of pepper and 0.01 to 0.03 part of aniseed. The dried bean curd has the advantages that the mouthfeel is unique; the dried bean curd is particularly suitable for customers liking 14 flavors or meat; the nutrition value is high. Compared with conventional pure meat food, the 14-flavor vegetarian pork dried bean curd has low calories.

Description

technical field [0001] The invention relates to the technical field of bean product processing and production, and more specifically relates to a fourteen-flavored pork jerky and a preparation method thereof. Background technique [0002] Traditional dried tofu is made from a single soybean as raw material. It is made of tofu, which is easy to eat and is deeply loved by consumers. However, the finished dried tofu has low nutrition, poor taste, and is difficult to digest and absorb. For consumers, traditional dried tofu cannot meet their requirements. Contents of the invention [0003] The technical problem to be solved by the present invention is to provide a fourteen-flavored pork jerky and a preparation method thereof. The dried tofu has a unique taste, is especially suitable for consumers who like fourteen-flavor and meat, and has high nutritional value. Compared with traditional pure meat Foods with less calories. [0004] The technical problem to be solved by the pr...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C20/02A23L13/60A23L33/10A23L27/10A23L11/45
CPCA23C20/025A23V2002/00A23V2250/21A23V2200/32A23V2200/30A23V2200/306
Inventor 张芝亮李林邓德兵陆峰
Owner 安徽大富食品有限公司
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