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
- Summary
- Abstract
- Description
- Claims
- Application Information
AI Technical Summary
Problems solved by technology
Method used
Examples
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 ...
PUM
Abstract
Description
Claims
Application Information
- R&D Engineer
- R&D Manager
- IP Professional
- Industry Leading Data Capabilities
- Powerful AI technology
- Patent DNA Extraction
Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.
© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com