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Production process of nutrient-rich Yangzhou quick-boiled shredded dried bean curd

A technology with rich nutrition and high production technology, which is applied in the field of Yangzhou hot dried silk production technology, can solve the problems of hard taste, delicious discount, and affect the eating effect, and achieve the effect of flexible and elastic taste, delicious taste and rich nutrition

Inactive Publication Date: 2019-01-18
胡应明
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, because it is a soy product, no matter it is a big restaurant or a small stall, Yangzhou Tanggansi can taste the bean flavor and bitter taste brought by the soybean itself, and the taste is also slightly hard, which affects the eating effect. Great discount
In addition, due to the short shelf life of hot dried silk and the limitation of its production process, it is generally eaten and cooked immediately, and it cannot be carried for long-distance consumption.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0033] The production process of the nutritious Yangzhou hot dry silk is as follows:

[0034] 1. Put the dried shreds in a pot and boil it in boiling water for 40-50 minutes, and add 50-60g (50 pieces of dried shreds as an example) of edible refined salt. The purpose is to make the dried shreds get rid of water and shape, and also for preliminary removal. Dry yellow swill, beany flavor, bitterness and astringency.

[0035] 2. Remove and drain until it is dry.

[0036] 3. Keep it fresh in the refrigerator (3-10℃) for later use. It can be stored for 1 day in summer, 1-3 days in spring and autumn, and 1-5 days in winter.

[0037] 4. Slicing and shredding

[0038] Take a piece of dried silk as an example, a 6*6cm square stem with a thickness of 3cm. Under the action of a knife, the slices are made into slices with a thickness of 0.8-1.2mm. The side is always placed on the left side of the right side of the lower layer, and the front side and the back side are aligned separately, so that t...

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Abstract

The invention relates to a production process of nutrient-rich Yangzhou quick-boiled shredded dried bean curd and belongs to the technical field of bean products. The shredded dried bean curd are boiled with edible salt, kept fresh and shredded, then primary quick-boiling, soaking and secondary quick-boiling are carried out, flavoring liquid, shredded ginger, shredded red pepper, chopped coriander, dried shrimps and the liked are added, mixed and stirred, and then the shredded dried bean curd can be eaten. According to the quick-boiled shredded dried bean curd provided by the invention, undersoaking of the flavoring liquid, the shredded dried bean curd tastes flexible, delicious and mellow and is enriched in flavor, thereby wining much love of people. The quick-boiled shredded dried beancurd provided by the invention can be eaten immediately after being prepared and can also be packed to be carried for long distance. The Yangzhou quick-boiled shredded dried bean curd prepared by theproduction technology provided by the invention is a healthy and hygienic food suitable for and loved by people of all ages, is rich in nutrient, convenient to prepare and delicious.

Description

Technical field [0001] The invention relates to a nutrient-rich Yangzhou scalded dry silk production process, belonging to the technical field of soybean products. Background technique [0002] Soy products are nutritious and delicious, and are green and healthy foods that people love. The hot dried silk is a soy product, and it is also a healthy and hygienic food that is loved by all ages. Only the dried silk from Yangzhou's special dried silk and the secret delicious seasoning make the Yangzhou hot dried silk so beautiful and delicious. . Therefore, Yangzhou hot dried silk has been favored by diners for its low price, easy production, and beautiful color, fragrance, and has become a must-order delicacy for guests in Yangzhou. [0003] However, because it is a soy product, whether it is a large restaurant or a small stall, Yangzhou Boiled Dry Silk can taste the beany taste, bitterness and astringency of the soybean itself, and the taste is slightly hard, which affects the eating...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C20/02A23L11/45
CPCA23C20/025
Inventor 胡应明胡甜
Owner 胡应明
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