Making method of ready-to-eat recuperating flavored fish dried bean curds stored at room temperature

Abstract

The invention provides a making method of ready-to-eat recuperating flavored fish dried bean curds stored at room temperature. The making method comprises the following steps of S1, placing dried crucian carps and bean powder in a mixing and kneading machine, performing mixing and kneading to obtain minced fillet, mixing edible condiments and egg white with the minced fillet, adding an appropriateamount of water, and performing mixing and stirring to obtain mixed materials; S2, cleaning fresh crucian carp meat, performing draining, according to a conventional fish sauce preparation method, performing fermentation respectively with lactobacillus sake, lactobacillus plantarum, pediococcus acidilactici and staphylococcus xylosus to obtain fish sauces, and mixing the fish sauces to obtain a mixed fish sauce; S3, mixing the mixed materials obtained in the step S1 with the mixed fish sauce obtained in the step S2, adding table salt and monosodium glutamate, performing stirring and dispersing, in the stirring and dispersing course, adding an appropriate amount of water, performing kneading to obtain balls, and cutting the balls into block-shaped semifinished product materials; and S4, steaming the block-shaped semifinished product materials obtained in the step S3 to a cooked state, performing cooling to room temperature, putting the cooled block-shaped semifinished product materialsinto spiced oil which is prepared in advance, performing deep-frying, after deep-frying is completed, performing vacuum deoiling, and performing packaging to obtain finished products.

Description

technical field [0001] The invention relates to the preparation of flavored dried fish tofu, in particular to a method for preparing flavored dried fish tofu stored at room temperature and ready to eat. Background technique [0002] Dried tofu is one of the traditional soy products in my country and is a reprocessed product of tofu. Salty and refreshing, hard and tough, it will not go bad after a long time. It is a delicacy in all major Chinese cuisines. Dried tofu is rich in nutrients, containing a lot of protein, fat, carbohydrates, and also contains calcium, phosphorus, iron and other minerals needed by the human body. Salt, fennel, Chinese prickly ash, aniseed, dried ginger and other seasonings are added to dried tofu during the production process. [0003] Dried tofu is rich in protein, and tofu protein is a complete protein. It not only contains 8 kinds of amino acids necessary for the human body, but also its ratio is close to the needs of the human body, and its nu...

AI Technical Summary

Problems solved by technology

[0004] Based on the unique nutritional value and taste of dried bean curd, it is favored by consumers, especially dried fish tofu with flavor. However, there are fewer cooking methods for dried tofu with flavored fish tofu in the patent documents and journal papers reported at present.

[0005] In the traditional production of flavored fish tofu, most of the dried tofu blanks are placed in the marinade and stewed, which not only easily causes the dried tofu to be boiled, but also the marinade is not easy to enter the dried tofu, resulting in a relatively simple taste

In view of the deficiencies of existing technologies, there is no effective way to solve the problem