Instant hot and spicy dried bean curd

Abstract

The invention mainly relates to the technical field of bean product processing, and discloses an instant hot and spicy dried bean curd, which is produced from the following materials: bean curds, sweet potato starch, angel wine saccharomycete, salt, soybean oligosaccharide and marinade. The method is simple, batch production can be carried out, the instant hot and spicy dried bean curd does not contain any additive, and the instant hot and spicy dried bean curd is safe, healthy, aromatic, chewy, hot and spicy and tasty; since the dried bean curd is prepared with the bean curds as a material, the conventional dried bean curd pressing process is avoided, consequently, the process is simplified, and thereby the efficiency of dried bean curd production is increased by 26.8 percent; the bean curds are first frozen, so that the porosity of the bean curds is increased and nutrient ingredients are added to the bean curds; produced acidic substances can degrade the fat of the human body, so the objective of sliming is achieved; the frozen bean curds are added with the sweet potato starch, and are fermented by the angel wine saccharomycete at low temperature, consequently, the traditional idea that dried bean curds are a non-fermented product is changed, a great deal of small-molecule aroma and a large number of nutrient ingredients are produced, elasticity is increased, and digestion and absorption are promoted.

Description

technical field [0001] The invention mainly relates to the technical field of bean products processing, in particular to an instant dried spicy tofu. Background technique [0002] Dried tofu, a traditional bean product of the Han nationality, is a reprocessed product of tofu. It is a form of deep processing, but the traditional dried tofu starts with soaking soybeans, and it can be pressed into white tofu after multiple processes in the middle. There are many dried tofu products with various flavors and packages. Spicy flavor is a flavor preferred by the public. However, dried tofu has high protein content and is easily spoiled. In order to prolong the shelf life, many unscrupulous merchants add a lot of additives during the preparation process. Cause very big harm to the healthy of consumer, therefore, need a kind of nutritious and healthy instant spicy dried bean curd. Contents of the invention [0003] In order to make up for the defects of the prior art, the purpose ...

AI Technical Summary

Problems solved by technology

[0002] Dried tofu, a traditional bean product of the Han nationality, is a reprocessed product of tofu. It is a form of deep processing, but the traditional dried tofu starts with soaking soybeans, and it can be pressed into white tofu after multiple processes in the middle. There are many dried tofu products with various flavors and packages. Spicy flavor is a flavor preferred by the public. However, dried tofu has high protein content and is easily spoiled. In order to prolong the shelf life, many unscrupulous merchants add a lot of additives during the preparation process. Cause very big harm to the healthy of consumer, therefore, need a kind of nutritious and healthy instant spicy dried bean curd