Preparation method of spicy dried bean curd

Abstract

The invention discloses a preparation method of spicy dried bean curd. The dried bean curd is prepared from the following raw materials in parts by weight: 16-18 parts of fresh mung beans, 8-12 partsof pinto beans, 12-14 parts of white kidney beans, 6-8 parts of red beans, and 14-16 parts of buckwheat. The dried bean curd is made with the steps of material selecting, grinding, coagulating, marinating and the like, and then highland barley is added to make bean curd, thereby enhancing the nutrients of the dried bean curd; at the same time, fresh waxy corn is added, corn juice is added to soya-bean milk during the grinding process to enhance the taste and sweetness of the soya-bean milk; and chopped pod pepper and leachate thereof and the coagulated soya-bean milk are pressed together to form the bean curd, so that the dried bean curd has pepper inside, and the problem that dried bean curd only tastes spicy on the surface but bland inside is solved.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a preparation method of spicy dried tofu. Background technique [0002] Dried tofu is a kind of soy product, a subcategory of dried tofu, which has been loved by people since its appearance. The traditional production process of dried tofu generally includes: material selection, pulp refining, pulp cooking, pulp filtration, pulping, pressing, cutting into pieces, seasoning, vacuum packaging, etc. However, since dried tofu is prepared by traditional raw materials such as soybeans, it is difficult to satisfy people's pursuit of food nutrients and health preservation in the flavor of dried tofu by marinating dried tofu. [0003] In the prior art, the spicy dried bean curd is made by marinating the dried bean curd and then sprinkled with chili noodles, so that only the surface of the dried bean curd has a spicy taste, and the internal spicy taste is not enough an...

AI Technical Summary

Problems solved by technology

However, because traditional raw materials such as soybeans are used for the preparation of dried tofu, it is difficult to satisfy people's pursuit of food nutrients and health preservation in terms of the flavor of dried tofu.

[0003] In the prior art, the spicy dried tofu is made by marinating the dried tofu and then sprinkled with chili noodles. In this way, only the surface of the dried tofu has a spicy taste, and the internal spicy taste is not enough.