CN104855527A - A manufacturing process of a spicy-hot tofu - Google Patents
A manufacturing process of a spicy-hot tofu Download PDFInfo
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- CN104855527A CN104855527A CN201510207142.XA CN201510207142A CN104855527A CN 104855527 A CN104855527 A CN 104855527A CN 201510207142 A CN201510207142 A CN 201510207142A CN 104855527 A CN104855527 A CN 104855527A
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- bean curd
- spicy
- manufacturing process
- infusion
- tofu
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Abstract
The present invention discloses a manufacturing process of spicy-hot tofu. The manufacturing process includes the following processing steps: mixing: putting garlic, starch, shii-take slices, pepper powder, table salt, thick broad-bean sauce powder, star anise, white granulated sugar, fermented soya beans, soy sauce and ginger into a pan to stir-fry the mixture until cooked medium-well; boiling; air drying; and packaging. The manufacturing process is simple and low in cost, and maintains the original flavor of tofu. Common raw materials are used in the processing steps, and the common raw materials fully play their roles when being processed. The spicy-hot tofu has effects in whetting appetite and dispelling cold, enhancing appetite, and recollecting pleasant flavour and promoting saliva secretion; and the safety and health spicy-hot tofu is easy to carry.
Description
Technical field
The present invention relates to bean product field, be specifically related to a kind of manufacture craft of spicy hot bean curd.
Background technology
Bean curd is modal bean product, is the primary raw material of China's vegetarian dishes, has just started to be difficult to eat in ancients' memory, through constantly transforming, welcomed by the people gradually, is described as " Vegetable meat " by people.Bean curd can be produced throughout the year, is not subject to seasonal restrictions, and therefore in Vegetable produce dull season, can adjust dish kind.At present, various edible dried bean curd goods are a lot, and great majority are that dried bean curd is carried out processing and fabricating again with after soy sauce.So dried bean curd will be made to increase the weight of look and saline taste, healthy not.
Summary of the invention
For the deficiencies in the prior art, the object of the present invention is to provide a kind of health and the manufacture craft of the spicy hot bean curd be convenient for carrying.
The technical problem that the present invention solves can realize by the following technical solutions: a kind of manufacture craft of spicy hot bean curd, comprises following processing step:
(1), batch mixing: garlic, starch, mushroom pieces, pepper powder, salt, thick broad-bean sauce powder, anise, white granulated sugar, fermented soya bean, soy sauce, ginger are put into frying pan fry to eight points ripe;
(2), infusion: the batching after frying is put into pot and add water after little fire boils half an hour and put into bean curd infusion;
(3), air-dry: successful for infusion bean curd to be taken out and is placed in hurricane drier air-dry;
(4), pack: the bean curd after air-dry is put into packaging bag, and evacuation.
Preferably, the infusion time in described step (2) is less than two hours.
Preferably, the instrument that the bean curd in described step (3) takes out is strainer.
Beneficial effect is: it is simple that this technique has making, and cost is low, and maintains the former zestful advantage of bean curd.The raw material that processing adopts is all common raw material, adds the effect having given full play to them man-hour, can have appetizing cold removing, improve a poor appetite, and aftertaste such as to be promoted the production of body fluid at the effect, and safety and sanitation, be easy to carry.
Detailed description of the invention
embodiment:
The following detailed description of the preferred embodiment of the present invention.
The detailed description of the invention of the manufacture craft of spicy hot bean curd: an a kind of manufacture craft of spicy hot bean curd, comprises following processing step: (1), batch mixing: garlic, starch, mushroom pieces, pepper powder, salt, thick broad-bean sauce powder, anise, white granulated sugar, fermented soya bean, soy sauce, ginger are put into frying pan fry to eight points ripe; (2), infusion: the batching after frying is put into pot and add water after little fire boils half an hour and put into bean curd infusion; (3), air-dry: successful for infusion bean curd to be taken out and is placed in hurricane drier air-dry; (4), pack: the bean curd after air-dry is put into packaging bag, and evacuation.The infusion time in step (2) is less than two hours.The instrument that bean curd in step (3) takes out is strainer.
After above-mentioned processing step, obtain the spicy hot bean curd of packing good, safety and sanitation, after taking apart, special taste, fresh perfume (or spice) is spicy.
The foregoing is only embodiments of the invention; not thereby the scope of the claims of the present invention is limited; every utilize description of the present invention to do equivalent structure or the conversion of equivalent flow process, or be directly or indirectly used in other relevant technical fields, be all in like manner included in scope of patent protection of the present invention.
Claims (3)
1. a manufacture craft for spicy hot bean curd, is characterized in that, comprises following processing step:
(1), batch mixing: garlic, starch, mushroom pieces, pepper powder, salt, thick broad-bean sauce powder, anise, white granulated sugar, fermented soya bean, soy sauce, ginger are put into frying pan fry to eight points ripe;
(2), infusion: the batching after frying is put into pot and add water after little fire boils half an hour and put into bean curd infusion;
(3), air-dry: successful for infusion bean curd to be taken out and is placed in hurricane drier air-dry;
(4), pack: the bean curd after air-dry is put into packaging bag, and evacuation.
2. the manufacture craft of a kind of spicy hot bean curd according to claim 1, is characterized in that: the infusion time in described step (2) is less than two hours.
3. the manufacture craft of a kind of spicy hot bean curd according to claim 1, is characterized in that: the instrument that the bean curd in described step (3) takes out is strainer.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510207142.XA CN104855527A (en) | 2015-04-28 | 2015-04-28 | A manufacturing process of a spicy-hot tofu |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510207142.XA CN104855527A (en) | 2015-04-28 | 2015-04-28 | A manufacturing process of a spicy-hot tofu |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104855527A true CN104855527A (en) | 2015-08-26 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510207142.XA Pending CN104855527A (en) | 2015-04-28 | 2015-04-28 | A manufacturing process of a spicy-hot tofu |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104855527A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108477530A (en) * | 2018-05-28 | 2018-09-04 | 魏光兰 | Japanese bean curd and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102805324A (en) * | 2012-07-10 | 2012-12-05 | 扬州绿佳食品有限公司 | Method for processing ingredients of spicy hot bean curd |
| CN103828935A (en) * | 2012-11-20 | 2014-06-04 | 刘泽霖 | Making technology of spiced dried bean curd |
-
2015
- 2015-04-28 CN CN201510207142.XA patent/CN104855527A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102805324A (en) * | 2012-07-10 | 2012-12-05 | 扬州绿佳食品有限公司 | Method for processing ingredients of spicy hot bean curd |
| CN103828935A (en) * | 2012-11-20 | 2014-06-04 | 刘泽霖 | Making technology of spiced dried bean curd |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108477530A (en) * | 2018-05-28 | 2018-09-04 | 魏光兰 | Japanese bean curd and preparation method thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| EXSB | Decision made by sipo to initiate substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20150826 |
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| RJ01 | Rejection of invention patent application after publication |