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

Method for preparing spicy recreational food using fermented bean curd as main flavouring material

A technology of snack food and manufacturing method, which is applied in food preparation, food science, application, etc., can solve the problems of snack food without unique chewy taste, cannot be eaten directly in large quantities, heavy taste, etc., and achieves suppression of bad smell and easy taste Adaptation, strong taste and unique effect

Inactive Publication Date: 2005-12-21
刘东
View PDF1 Cites 13 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Fermented bean curd is a cheese-shaped block product made by adding salt and wine to tofu, growing mildew, pickling embryos, and fermenting. It is a nutritious protein fermented food, rich in various amino acids, and has a unique umami and ester flavor. The food that goes with the table is very popular, and the publication number is: the patent application of CN1304684A discloses oriental salad dressing, and it adopts peanut, soybean drum, fermented bean curd, sesame, red salamander, seasoning as raw material, through dehydration, crushing, filtration, mixing Finally, add vegetable oil to make a paste or liquid to make a finished product. This method is made of raw materials with oriental taste. It not only meets the needs of people who are not used to Western food, but also enriches the edible flavor of salad. Fermented bean curd has a unique flavor and is matched with other seasoning materials to achieve a practical and novel seasoning purpose and increase the variety of seasoning sauces. It is heavy, cannot be eaten directly in large quantities, and does not have the unique chewy taste of snack foods, which inhibits people's leisure life needs for the unique umami and ester flavor of fermented bean curd and the combination with other auxiliary seasonings.

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

[0016] Example 1: Original Flavored Fermented Bean Curd Chicken Feet

[0017] Selection and pretreatment of fermented bean curd seasoning: select 9 kg of original white bean fermented bean curd, grind it finely through colloidal grinding, and obtain the original white fermented bean curd seasoning sauce;

[0018] Selection and pretreatment of food raw materials: 100 kg of frozen chicken feet, thawed and cooked in a pot, removed, cooled, cut into small pieces, and 90 kg of cooked chicken feet were obtained;

[0019] Fermented bean curd flavor preparation: Put 9 kg of pretreated plain white fermented bean curd seasoning sauce into a cold water tank just enough to completely submerge 90 kg of chicken feet, stir well and put in 90 kg of pretreated chicken feet, Stew at 4°C for 48 hours and remove;

[0020] Seasoning according to the product variety: add 0.45 kg of salt, 0.18 kg of monosodium glutamate, 0.18 kg of chicken essence, 0.09 kg of sugar, 0.45 kg of sesame oil, and 4.5 k...

Embodiment 2

[0022] Embodiment 2: Spicy type, spicy type, barbecue type tofu milk flavor beef strips

[0023] Selection and pretreatment of fermented bean curd seasoning: 10 kg of spicy red fermented bean curd, after removing the hard chili powder on the outer layer, the No. 2 kg of five-spice fermented bean curd with five-spice powder added, after removing the hard matter, grind it finely through colloidal grinding to obtain No. 2 fermented bean curd seasoning sauce;

[0024] Selection and pretreatment of food raw materials: 100 kg of boneless and tendon-free beef, cut into small pieces of 1 kg, add 0.5 kg of salt, 0.1 kg of five-spice powder, 1 kg of wine, marinate at 4°C for 24 hours, put the beef in just enough Completely submerge 100kg of beef in the stewed stewed soup, add finely ground No. 1 fermented bean curd seasoning sauce, bring to a boil, then turn to low heat and marinate until cooked and flavored, remove and cool, cut into 5 to 7 cm long, 60 kg of beef strips with a width o...

Embodiment 3

[0028] Example 3: Five-spice sauce-flavored tofu and curd-flavored dried tofu strips

[0029] Selection and pretreatment of fermented bean curd seasoning: 10 kg of fermented bean curd with five-spice sauce is added to fermented bean curd with five-spice powder in the late fermentation process. milk seasoning sauce;

[0030] Selection and pretreatment of food raw materials: 100 kg of dried tofu slices with a thickness of 0.5 cm, cut into strips with a length of 10 cm and a width of 2 cm, and stewed with red stew soup to add flavor;

[0031] Fermented bean curd flavor preparation: mix 100 kg of dried tofu strips that have been cut into strips and marinated with 10 kg of finely ground five-spice sauce-flavored fermented bean curd seasoning sauce and mix evenly;

[0032] Seasoning according to product variety: Add 0.1 kg of salt, 0.1 kg of monosodium glutamate, 0.1 kg of chicken essence, 0.05 kg of sugar, 0.2 kg of five-spice powder, 1 kg of sesame oil, and vegetable oil to the d...

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 present invention discloses a method for making flavor snack food by using soybean cheese as main flavoring material. Said making method includes the following processes: according to flavoring requirements of product selecting soybean cheese flavoring material and making pretreatment, food raw material selection and pretreatment, regulating soybean cheese flavor, flavoring according to product variety, weighing, packaging, sterilizing, boxing and putting in storage.

Description

Technical field: [0001] The invention relates to the field of food processing, in particular to a method for manufacturing flavored snack food with fermented bean curd as the main seasoning. Background technique: [0002] Fermented bean curd is a cheese-shaped block product made by adding salt and wine to tofu, growing mildew, pickling embryos, and fermenting. It is a nutritious protein fermented food, rich in various amino acids, and has a unique umami and ester flavor. The food that goes with the table is very popular, and the publication number is: the patent application of CN1304684A discloses oriental salad dressing, and it adopts peanut, soybean drum, fermented bean curd, sesame, red salamander, seasoning as raw material, through dehydration, crushing, filtration, mixing Finally, add vegetable oil to make a paste or liquid to make a finished product. This method is made of raw materials with oriental taste. It not only meets the needs of people who are not used to West...

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
IPC IPC(8): A23L11/00
Inventor 刘东
Owner 刘东
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