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Method for preparing spiced bean curd

A technology of spiced tofu and tofu, which is applied in the field of deep-processed food, can solve problems such as adverse effects on human health, achieve significant social and economic benefits and promotion value, light red color, and enrich material and cultural enjoyment

Inactive Publication Date: 2006-11-29
河北玉兰香保定会馆饮食有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Tofu is loved by people because of its high protein and easy digestion and absorption. There are many processing methods for cooked tofu products. According to the types of seasonings and processing methods used, products with different flavors and characteristics can be formed. However, the existing stewed meat cooked products In its processing, a lot of synthetic spices or synthetic pigments are added to improve the smell, vision and other effects of the product, which has adverse effects on human health.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] Example 1: After cutting 450 parts by weight of fresh tofu into 1.5cm cubes, fry them in vegetable oil until golden yellow and remove them for later use; then break 50 parts by weight of dried scallops into filaments and fry them in vegetable oil at 80°C until golden yellow Take it out and set aside; then put the fried tofu and scallops into 10 parts of star anise, 10 parts of cinnamon, 10 parts of longan, 10 parts of hay, 14 parts of raw land, 14 parts of rehmannia, 14 parts of asparagus, 14 parts of sand ginseng, 14 parts of Angelica dahurica, 15 parts of soy sauce, 30 parts of vinegar, 6 parts of salt and 3 parts of monosodium glutamate are simmered in a pot, and the tofu is submerged in water, simmered for 0.3 hours on high heat or 0.5 hours on low heat, and then the finished product is obtained. The prepared finished product is vacuum-packed, sterilized and sterilized to produce ready-to-eat convenience food.

Embodiment 2

[0014] Embodiment 2: The difference between this embodiment and Embodiment 1 is that after 400 parts by weight of fresh tofu are cut into 1.5cm cubes, they are fried in vegetable oil until golden yellow and taken out for later use; then 40 parts by weight of dried scallops are broken into shreds Deep-fry in vegetable oil at 80°C until golden yellow and take out for later use; then put the fried tofu and scallops into a mixture of 8 parts of star anise, 8 parts of cinnamon, 8 parts of longan, 8 parts of hay, 12 parts of raw land, and 12 parts of cooked ground , 12 parts of Asparagus, 12 parts of Radix Ginseng, 12 parts of Angelica dahurica, 12 parts of soy sauce, 25 parts of vinegar, 5 parts of salt and 2 parts of monosodium glutamate in a pot, submerge the tofu in water, then simmer for 0.2 hours on high heat or 0.3 hours on low heat The finished product is made after being out of the pot.

Embodiment 3

[0015] Embodiment 3: The difference between this embodiment and Embodiment 1 is that 500 parts by weight of fresh tofu are cut into cubes of 1.5 cm, fried in vegetable oil until golden yellow and taken out for later use; then 60 parts by weight of dried scallops are broken into shreds Deep-fry in vegetable oil at 80°C until golden yellow, take out and set aside; then add fried tofu and scallops with 9 parts of star anise, 9 parts of cinnamon, 9 parts of longan, 9 parts of hay, 13 parts of raw land, and 13 parts of cooked ground , 13 parts of Asparagus, 13 parts of Radix Ginseng, 13 parts of Angelica dahurica, 18 parts of soy sauce, 35 parts of vinegar, 7 parts of salt and 4 parts of monosodium glutamate in a pot, submerge the tofu in water, then simmer for 0.5 hours or 0.7 hours on low heat The finished product is made after being out of the pot.

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PUM

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Abstract

A process for preparing the spiced bean curd features that its composite flavouring is composed of soy, vinegar, edible salt, dried meat of scallop's adductors, gourmet powder, and 9 Chinese-medicinal materials including anise, cinnamon bark, longan aril, liquorice root, etc. It has delicious taste and skin beautifying function.

Description

technical field [0001] The invention relates to deep-processed food, in particular to a preparation method of spiced tofu marinated product. Background technique [0002] Tofu is loved by people because of its high protein and easy digestion and absorption. There are many processing methods for cooked tofu products. According to the types of seasonings and processing methods used, products with different flavors and characteristics can be formed. However, the existing stewed meat cooked products In its processing, many of them use synthetic spices or synthetic pigments to improve the smell, vision and other effects of the products, which will have adverse effects on human health. Contents of the invention [0003] The purpose of the present invention is to provide a preparation method of the spiced tofu marinated product with invigorating the spleen and appetizing, sweet, salty and mellow aroma, unique flavor and long shelf life. [0004] The purpose of the invention is a...

Claims

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Application Information

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IPC IPC(8): A23L1/20A23L1/22A23L11/00A23L27/00
Inventor 梁连起
Owner 河北玉兰香保定会馆饮食有限公司
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