Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Perilla-frutescens-flavor fermented bean curd and preparation method thereof

A fermented bean curd and flavor technology, which is applied in the field of food processing, can solve the problems such as the rarity of fermented bean curd, and achieve the effects of avoiding spoilage, strong fragrance and unique taste

Inactive Publication Date: 2018-10-12
ANHUI SCI & TECH UNIV
View PDF0 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, fermented bean curd with perilla flavor and added with white wine and radish is relatively rare.

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] A perilla flavored fermented bean curd is prepared from the following raw materials in parts by weight: 300 parts of white tofu, 20 parts of salt, 8 parts of chili powder, 28 parts of medicinal wine, 35 parts of edible oil, 15 parts of sesame oil, 2 parts of red yeast rice powder, 2 parts perilla powder, 2 parts chicken essence, 2 parts star anise powder, 2 parts cinnamon powder, 2 parts prickly ash powder, 2 parts cumin powder, 2 parts radish seed, 2 parts tangerine peel powder, 1 part white cardamom powder, 2 parts clove , Amomum 2 parts, Cao Guo 2 parts.

[0034] The preparation method of described perilla flavor fermented bean curd, comprises the following steps:

[0035] (1) Weigh the white tofu according to the above weight parts, drain the water, cut into 2.5cm squares, put them in a constant temperature box, and ferment for 7 days at 15°C;

[0036] (2) Weigh the radish seeds according to the above weight parts, wash them, drain the water, put them into the oven...

Embodiment 2

[0042] A perilla-flavored fermented bean curd is prepared from the following raw materials in parts by weight: 350 parts of white tofu, 26 parts of salt, 10 parts of chili powder, 34 parts of medicinal wine, 40 parts of edible oil, 18 parts of sesame oil, 2 parts of red yeast rice powder, 2 parts perilla powder, 2 parts chicken essence, 3 parts star anise powder, 3 parts cinnamon powder, 4 parts prickly ash powder, 2 parts cumin powder, 3 parts radish seed, 3 parts tangerine peel powder, 2 parts white cardamom powder, 3 parts cloves , Amomum 3 parts, Cao Guo 2 parts.

[0043] The preparation method of described perilla flavor fermented bean curd, comprises the following steps:

[0044] (1) Weigh the white tofu according to the above weight parts, drain the water, cut into 2.5cm squares, put them in a constant temperature box, and ferment for 7 days at 20°C;

[0045] (2) Weigh the radish seeds according to the above weight parts, wash them, drain the water, put them in the ove...

Embodiment 3

[0051] A perilla flavored fermented bean curd is made from the following raw materials in parts by weight: 400 parts of white tofu, 30 parts of salt, 15 parts of chili powder, 38 parts of medicinal wine, 45 parts of edible oil, 20 parts of sesame oil, 3 parts of red yeast rice powder, 3 parts of perilla powder, 3 parts of chicken essence, 4 parts of star anise powder, 4 parts of cinnamon powder, 4 parts of pepper powder, 3 parts of cumin powder, 4 parts of radish seed, 4 parts of tangerine peel powder, 2 parts of white cardamom powder, 3 parts of clove , Amomum 3 parts, Cao Guo 3 parts.

[0052] The preparation method of described perilla flavor fermented bean curd, comprises the following steps:

[0053] (1) Weigh the white tofu according to the above weight parts, drain the water, cut into 2.5cm squares, put them in a constant temperature box, and ferment for 7 days at 20°C;

[0054] (2) Weigh the radish seeds according to the above weight parts, wash them, drain the water,...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses perilla-frutescens-flavor fermented bean curd and a preparation method thereof. The perilla-frutescens-flavor fermented bean curd is prepared from the following raw materials in parts by weight: 300-400 parts of white bean curd, 20-30 parts of salt, 8-15 parts of chili pepper powder, 28-38 parts of medicinal liquor, 35-45 parts of vegetable oil, 15-20 parts of sesame seed oil, 2-3 parts of hongqu powder (a fermented product of monascus), 2-3 parts of perilla frutescens powder, 2-3 parts of chicken essence, 2-4 parts of star anise powder, 2-4 parts of Chinese cinnamon powder, 2-4 parts of Chinese prickly ash powder, 2-3 parts of fennel powder, 2-4 parts of radish seeds, 2-4 parts of dried orange peel powder, 1-2 parts of round cardamom powder, 2-3 parts of clove, 2-3parts of fructus amomi, and 2-3 parts of fructus tsaoko. According to the perilla-frutescens-flavor fermented bean curd and the preparation method thereof disclosed by the invention, the chili pepperpowder, the perilla frutescens powder, the hongqu powder, the radish seeds, the dried orange peel powder, the Chinese prickly ash powder, the medicinal liquor, the round cardamom powder and the likeare added when the fermented bean curd is being prepared, so that the prepared fermented bean curd is rich in nutrients, and has multiple health-caring functions, including increasing appetite, strengthening the spleen and the stomach and so on; moreover, the perilla-frutescens-flavor fermented bean curd is unique in taste, and attractive in color and luster.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to perilla-flavored fermented bean curd and a preparation method thereof. Background technique [0002] Fermented bean curd is a traditional Chinese food, smooth and soft, delicious and fragrant, rich in nutrition, can increase appetite and promote digestion. But fermented bean curd with perilla flavor and adding white wine and radish seed is relatively rare at present. [0003] Traditional Chinese medicine believes that chili can "dispel food, relieve qi, open the stomach, warm the middle and dispel cold, remove wind and sweat, remove cold addiction, promote phlegm, and remove dampness." Red yeast rice powder has the functions of promoting blood circulation and removing stasis, invigorating the spleen, warming the stomach and eliminating food; perilla has the functions of "relieving the exterior and dispelling cold, promoting qi and harmonizing the stomach", and it is main...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23C20/02A23L11/45A23L11/50
CPCA23C20/025
Inventor 刘颜杨剑婷郭元新朱镇华张献领潘冬梅
Owner ANHUI SCI & TECH UNIV
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

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