CN105815458A - Cumin-flavored dried bean curds and preparation method thereof - Google Patents

Abstract

The invention discloses cumin-flavored dried bean curds and a preparation method thereof. The cumin-flavored dried bean curds are prepared from, by weight, 90-190 parts of soybeans, 9-19 parts of cumin powder, 790-890 parts of brine, 3-11 parts of a solidifying agent, 1-9 parts of a protective agent and 14-24 parts of seasoning. The preparation method comprises the steps of soybean preprocessing, pulping processing, solidifying and stripping and slicing, baking, marinating, flavoring and finished product obtaining. The preparation method is simple, easy to operate and low in cost; the prepared cumin-flavored dried bean curds are unique in flavor, and the problems that existing dried bean curds are single in flavor and poor in elasticity and mouthfeel are solved.

Description

A kind of cumin dried tofu and preparation method thereof

Technical field

The present invention relates to food processing technology field, be specifically related to a kind of cumin dried tofu and system thereof Preparation Method.

Background technology

Dried tofu is one famous snack, is deeply liked by everybody, its golden yellow color, and quality is tender, More preferably, dried tofu is the reprocessing goods of bean curd to cold drinks and snachs, and dried tofu is nutritious, and hard middle band is tough, long Put not bad, its do not contain only a large amount of protein, fat, carbohydrate, possibly together with calcium, phosphorus, The mineral of the multiple needed by human body such as ferrum, is described as " vegetarian ham ", containing substantial amounts of in dried tofu Vegetable protein, diabetes patient also can relieved eat.

Being worth and edibility owing to dried tofu has better nutritivity, therefore the processing technique of dried tofu is also Increasing, as the patent document of Publication No. CN105076478A discloses the making of dried tofu Method, its operating procedure includes: take auxiliary and condiment and Chinese medicine adjuvant, auxiliary and condiment include Sal, Rhizoma Zingiberis Recens, Bulbus Allii, Pericarpium Zanthoxyli, Fructus Capsici, anise, Cortex cinnamomi japonici (Ramulus Cinnamomi), Herba Pelargonii Graveolentis and Rhizoma et radix valerianae, Chinese medicine adjuvant includes white The root of Dahurian angelica, Fructus Amomi Rotundus, the Rhizoma Atractylodis Macrocephalae, Bulbus Lilii, the Rhizoma Anemarrhenae, the Radix Astragali, Radix Codonopsis, Radix Angelicae Sinensis, Flos Caryophylli, Ramulus Cinnamomi, Halogen raw material, standby；Make core material: take Semen Phaseoli, Semen phaseoli radiati, Semen Coicis and Semen Pisi sativi, add water after pulverizing Boil, obtain core material cream, standby；Make bean base: be fabricated to the upper and lower be dried tofu layer, Middle level is core material layer side stratiform bean base；Again through blank, stew in soy sauce, fried, check, pack, Obtain finished product.The technical problem to be solved in the present invention be to provide a kind of taste enrich, have skin care, Enrich blood, carry the manufacture method of dried tofu of airway dysfunction.Although the manufacture method of this dried tofu effectively carries The health-care effect of high dried tofu makes it have skin care, the effect of gas of enriching blood, put forward, but due to Containing substantial amounts of Chinese medicine ingredients in raw material so that the dried tofu prepared can not get in terms of taste Ensure, the dried tofu prepared can be caused to a certain extent to have bitter taste.

And for example the patent document justice of Publication No. CN104222307A has opened a kind of dried tofu, by Following weight portion raw material composition: water 49%-53%, Semen sojae atricolor 45%-48%, monosodium glutamate 0.5%-1%, Sal 1%-2%, coagulator 0.3%-0.8%, defoamer 0.1%-0.2%, spice 0.25%-0.6%. First with sodium bicarbonate and cysteine mixed solution, Semen sojae atricolor is carried out immersion treatment, carry out steaming and decocting Step, can reduce fishy smell composition therein, also can obtain the soybean peptide of low-molecular-weight, makes last The dried tofu sheet made has the feature of excellent taste, has certain nutritive value.This dried tofu Preparation has continued traditional processing method and has the most effectively overcome the problem of fishy smell composition, but deposits Single at taste, it is impossible to meet the different regions crowd requirement to dried tofu taste.

As from the foregoing, although existing dried tofu and processing technique thereof are the most diversified, but the most general Store-through in dried tofu poor flexibility, taste is single, mouthfeel is poor, nutrition and taste can not be taken into account asks Topic.

Summary of the invention

It is desirable to provide a kind of cumin dried tofu and preparation method thereof, to solve numerous dried tofu The problem that the mouthfeel existed is poor, taste is single, poor flexibility, nutrition and taste can not be taken into account.

The present invention is achieved by the following technical programs:

A kind of cumin dried tofu, it is made up of following raw material: Semen Glycines 90-190 part, diligent So powder 9-19 part, salt 790-890 part, coagulator 3-11 part, protective agent 1-9 part, flavouring agent 14-24 part.

Described cumin dried tofu is made up of following raw material: Semen Glycines 110-170 part, Fructus Cumini Cymini Powder 11-17 part, salt 810-870 part, coagulator 5-9 part, protective agent 3-7 part, flavouring agent 16-22 Part.

Described cumin dried tofu is made up of following raw material: Semen Glycines 140 parts, cumin powder 14 Part, 840 parts of salt, 7 parts of coagulator, protective agent 5 parts, flavouring agent 19 parts.

Described flavouring agent is that chilli oil and Fructus Foeniculi powder are according to the proportions that mass ratio is 2:1 Become.

Described coagulator is the one in gluconic acid lactone, Gypsum Fibrosum, calcium acetate, calcium chloride.

Described protective agent is the one in disodium hydrogen phosphate, sodium tartrate, sodium dihydrogen phosphate.

Described salt is made up of following raw material by weight percentage: anistree 0.4%, Herba Pelargonii Graveolentis 0.3%, Cortex cinnamomi japonici (Ramulus Cinnamomi) 0.2%, five spice powder 0.5%, Sal 5%, white sugar 3%, Pericarpium Zanthoxyli 0.5%, dark soy sauce 10%, Light soy sauce 8%, Fructus Tsaoko 0.2%, Rhizoma Zingiberis Recens 0.6%, Semen Sesami 0.8%, Semen Myristicae 0.1%, chilli 0.3%, Remaining is water.

The preparation method of described salt is: by anise, Herba Pelargonii Graveolentis, Cortex cinnamomi japonici (Ramulus Cinnamomi), five spice powder, Pericarpium Zanthoxyli, It is bundled into spice bag with gauze after Fructus Tsaoko, Rhizoma Zingiberis Recens, Semen Sesami, Semen Myristicae, chilli mix homogeneously, will Spice bag is put into big fire in water and is boiled 30-60min, then in water add Sal, white sugar, dark soy sauce, After the little fire of light soy sauce continues to boil 8-16min, take out spice bag and i.e. obtain salt.

Present invention also offers the preparation method of above-mentioned cumin dried tofu, the method includes following step Rapid:

A, Semen Glycines pretreatment: first Semen Glycines clear water is cleaned afterwards and cold water is 1 according to mass ratio: The ratio of 2.5 soaks 3-8h, flexible, without firmly feeling, do not take off robe, rubbing with the hands and open bean when being dipped into Semen Glycines Lobe is the most convex, when flap embrittlement does not sends out bran；

B, slurrying process: take out after soaked Semen Glycines clear water is cleaned and put in pulverizer Row defibrination processes, and adds water according to the ratio that mass ratio is 1:2 of Semen Glycines with water during defibrination Defibrination, add water time control water pressure invariableness, water flow stationary, then is put by prepared bean milk after filtering Enter and get out after being further continued for after pot boils boiling 2-5min；

C, solidification stripping and slicing: after by coagulator and protective agent temperature being the depth of water solution of 20-25 DEG C, The mixed aqueous solution obtained is quickly adding in the bean milk that temperature is 75-79 DEG C and stirs, Standing is frozen into tofu pudding, puts in forming machine compressing, then after being bound up with gauze by tofu pudding It is cut into bulk and i.e. obtains dried tofu block；

D, baking: put into by prepared dried tofu block in the dehydrator that temperature is 80-90 DEG C, be dried It is 10-14% to dried tofu block water content；

E, stew in soy sauce: prepared dried tofu block and cumin powder are put into preprepared salt simultaneously Middle boiling with soft fire 1-2h closes fire, filters and pull dried tofu out after standing 24h；

F, seasoning finished product: raise at surface brush after the dried tofu squeezing extrusion salt that stew in soy sauce is completed Taste substance is put in baking box, controls temperature and is 160-180 DEG C, hot air circulation baking 15-18min, Cumin dried tofu finished product is i.e. obtained again through sterilization, packaging.

The beneficial effects of the present invention is: the present invention first Semen Glycines is put in water soak after with water Carry out defibrination process according to a certain percentage, strict control hydraulic pressure and addition speed during processing Degree, can not only play lubrication and cooling effect, prevent the degeneration of protein, Er Qieneng Enough making the Separation of Proteins that grinds out, form good sol, the bean milk ground is thin Greasy uniformly overcoming because current are excessive, mill is thin, bean sticks with paste the problem having grain, also overcome because of Current are too small causes abrasive disc heating to make protein denaturation, the problem affecting product quality, defibrination The protein generation degeneration being heated after completing in bean milk alleviates abnormal flavour, improves soybean protein Nutritive value, extends the freshness date of product, during coagulation forming strict by temperature control, Coagulator, with protectant and execute, overcomes temperature high, and setting rate is fast, and gel tissue shrinks, Structure mesh is little, poor water retention property, and bean curd elasticity is little, sends out the problem extremely hardened, it also avoid temperature Spend low, cause bean curd water content too high, lack flexibility, the problem of frangible not molding, will be solidifying Gu the dried tofu block that stripping and slicing completes to obtain carries out baking without enabling to dried tofu more consolidation, moreover it is possible to The problem that solution dried tofu block to the full extent easily falls slag during stew in soy sauce so that dried tofu Integrity preferably protected, during stew in soy sauce, dried tofu block is put into Fructus Cumini Cymini powder agglomates Self-control salt carries out stew in soy sauce, effectively cumin powder Middle nutrition material and fragrance is penetrated into bean curd In so that the dried tofu cumin powder fragrance prepared is difficult to loss naturally, and nutritive value is higher, this Preparation method is simple to operation, low cost and the cumin dried tofu unique flavor prepared, solution Determine the existing problem that dried tofu taste is single, poor flexibility, mouthfeel are the best.

Accompanying drawing explanation

Fig. 1 is the process chart of the present invention

Detailed description of the invention

Below in conjunction with drawings and Examples, technical scheme is further described, but wants The scope asking protection is not limited to described.

Embodiment one

Formula: Semen Glycines 90 parts, cumin powder 9 parts, 790 parts of salt, 3 parts of coagulator, protective agent 1 Part, flavouring agent 14 parts.

Making from brine is standby: by anise, Herba Pelargonii Graveolentis, Cortex cinnamomi japonici (Ramulus Cinnamomi), five spice powder, Pericarpium Zanthoxyli, Fructus Tsaoko, Rhizoma Zingiberis Recens, It is bundled into spice bag with gauze after Semen Sesami, Semen Myristicae, chilli mix homogeneously, spice bag is put into water 30min is boiled in middle big fire, then adds Sal, white sugar, dark soy sauce, light soy sauce little fire continuation in water After boiling 8min, take out spice bag and i.e. obtain salt.

Prepared by cumin dried tofu:

A, Semen Glycines pretreatment: first Semen Glycines clear water is cleaned afterwards and cold water is 1 according to mass ratio: The ratio of 2.5 soaks 3h, flexible, without firmly feeling, do not take off robe, rubbing with the hands and open bean when being dipped into Semen Glycines Lobe is the most convex, when flap embrittlement does not sends out bran；

B, slurrying process: take out after soaked Semen Glycines clear water is cleaned and put in pulverizer Row defibrination processes, and adds water according to the ratio that mass ratio is 1:2 of Semen Glycines with water during defibrination Defibrination, add water time control water pressure invariableness, water flow stationary, then is put by prepared bean milk after filtering Enter and get out after being further continued for after pot boils boiling 2min；

C, solidification stripping and slicing: after by coagulator and protective agent temperature being the depth of water solution of 20 DEG C, will The mixed aqueous solution obtained is quickly adding in the bean milk that temperature is 75 DEG C and stirs, and stands solidifying Admittedly become tofu pudding, put in forming machine compressing after tofu pudding is bound up with gauze, be then cut into block Shape i.e. obtains dried tofu block；

D, baking: prepared dried tofu block is put in the dehydrator that temperature is 80 DEG C, be dried to Dried tofu block water content is 14%；

E, stew in soy sauce: prepared dried tofu block and cumin powder are put into preprepared salt simultaneously Middle boiling with soft fire 1h closes fire, filters and pull dried tofu out after standing 24h；

F, seasoning finished product: raise at surface brush after the dried tofu squeezing extrusion salt that stew in soy sauce is completed Taste substance is put in baking box, and controlling temperature is 160 DEG C, hot air circulation baking 15min, then through killing Bacterium, packaging i.e. obtain cumin dried tofu finished product.

Embodiment two

Formula: Semen Glycines 190 parts, cumin powder 19 parts, 890 parts of salt, 11 parts of coagulator, protection Agent 9 parts, flavouring agent 24 parts.

Making from brine is standby: by anise, Herba Pelargonii Graveolentis, Cortex cinnamomi japonici (Ramulus Cinnamomi), five spice powder, Pericarpium Zanthoxyli, Fructus Tsaoko, Rhizoma Zingiberis Recens, It is bundled into spice bag with gauze after Semen Sesami, Semen Myristicae, chilli mix homogeneously, spice bag is put into water 60min is boiled in middle big fire, then adds Sal, white sugar, dark soy sauce, light soy sauce little fire continuation in water After boiling 16min, take out spice bag and i.e. obtain salt.

Prepared by cumin dried tofu:

A, Semen Glycines pretreatment: first Semen Glycines clear water is cleaned afterwards and cold water is 1 according to mass ratio: The ratio of 2.5 soaks 8h, flexible, without firmly feeling, do not take off robe, rubbing with the hands and open bean when being dipped into Semen Glycines Lobe is the most convex, when flap embrittlement does not sends out bran；

B, slurrying process: take out after soaked Semen Glycines clear water is cleaned and put in pulverizer Row defibrination processes, and adds water according to the ratio that mass ratio is 1:2 of Semen Glycines with water during defibrination Defibrination, add water time control water pressure invariableness, water flow stationary, then is put by prepared bean milk after filtering Enter and get out after being further continued for after pot boils boiling 5min；

C, solidification stripping and slicing: after by coagulator and protective agent temperature being the depth of water solution of 25 DEG C, will The mixed aqueous solution obtained is quickly adding in the bean milk that temperature is 79 DEG C and stirs, and stands solidifying Admittedly become tofu pudding, put in forming machine compressing after tofu pudding is bound up with gauze, be then cut into block Shape i.e. obtains dried tofu block；

D, baking: prepared dried tofu block is put in the dehydrator that temperature is 90 DEG C, be dried to Dried tofu block water content is 14%；

E, stew in soy sauce: prepared dried tofu block and cumin powder are put into preprepared salt simultaneously Middle boiling with soft fire 2h closes fire, filters and pull dried tofu out after standing 24h；

F, seasoning finished product: raise at surface brush after the dried tofu squeezing extrusion salt that stew in soy sauce is completed Taste substance is put in baking box, and controlling temperature is 180 DEG C, hot air circulation baking 18min, then through killing Bacterium, packaging i.e. obtain cumin dried tofu finished product.

Embodiment three

Formula: Semen Glycines 110 parts, cumin powder 11 parts, 810 parts of salt, 5 parts of coagulator, protection Agent 3 parts, flavouring agent 16 parts.

Making from brine is standby: by anise, Herba Pelargonii Graveolentis, Cortex cinnamomi japonici (Ramulus Cinnamomi), five spice powder, Pericarpium Zanthoxyli, Fructus Tsaoko, Rhizoma Zingiberis Recens, It is bundled into spice bag with gauze after Semen Sesami, Semen Myristicae, chilli mix homogeneously, spice bag is put into water 40min is boiled in middle big fire, then adds Sal, white sugar, dark soy sauce, light soy sauce little fire continuation in water After boiling 10min, take out spice bag and i.e. obtain salt.

Prepared by cumin dried tofu:

A, Semen Glycines pretreatment: first Semen Glycines clear water is cleaned afterwards and cold water is 1 according to mass ratio: The ratio of 2.5 soaks 4h, flexible, without firmly feeling, do not take off robe, rubbing with the hands and open bean when being dipped into Semen Glycines Lobe is the most convex, when flap embrittlement does not sends out bran；

B, slurrying process: take out after soaked Semen Glycines clear water is cleaned and put in pulverizer Row defibrination processes, and adds water according to the ratio that mass ratio is 1:2 of Semen Glycines with water during defibrination Defibrination, add water time control water pressure invariableness, water flow stationary, then is put by prepared bean milk after filtering Enter and get out after being further continued for after pot boils boiling 3min；

C, solidification stripping and slicing: after by coagulator and protective agent temperature being the depth of water solution of 21 DEG C, will The mixed aqueous solution obtained is quickly adding in the bean milk that temperature is 76 DEG C and stirs, and stands solidifying Admittedly become tofu pudding, put in forming machine compressing after tofu pudding is bound up with gauze, be then cut into block Shape i.e. obtains dried tofu block；

D, baking: prepared dried tofu block is put in the dehydrator that temperature is 82 DEG C, be dried to Dried tofu block water content is 13%；

E, stew in soy sauce: prepared dried tofu block and cumin powder are put into preprepared salt simultaneously Middle boiling with soft fire 1h closes fire, filters and pull dried tofu out after standing 24h；

F, seasoning finished product: raise at surface brush after the dried tofu squeezing extrusion salt that stew in soy sauce is completed Taste substance is put in baking box, and controlling temperature is 165 DEG C, hot air circulation baking 16min, then through killing Bacterium, packaging i.e. obtain cumin dried tofu finished product.

Embodiment four

Formula: Semen Glycines 170 parts, cumin powder 17 parts, 870 parts of salt, 9 parts of coagulator, protection Agent 7 parts, flavouring agent 22 parts.

Making from brine is standby: by anise, Herba Pelargonii Graveolentis, Cortex cinnamomi japonici (Ramulus Cinnamomi), five spice powder, Pericarpium Zanthoxyli, Fructus Tsaoko, Rhizoma Zingiberis Recens, It is bundled into spice bag with gauze after Semen Sesami, Semen Myristicae, chilli mix homogeneously, spice bag is put into water 60min is boiled in middle big fire, then adds Sal, white sugar, dark soy sauce, light soy sauce little fire continuation in water After boiling 16min, take out spice bag and i.e. obtain salt.

Prepared by cumin dried tofu:

A, Semen Glycines pretreatment: first Semen Glycines clear water is cleaned afterwards and cold water is 1 according to mass ratio: The ratio of 2.5 soaks 7h, flexible, without firmly feeling, do not take off robe, rubbing with the hands and open bean when being dipped into Semen Glycines Lobe is the most convex, when flap embrittlement does not sends out bran；

B, slurrying process: take out after soaked Semen Glycines clear water is cleaned and put in pulverizer Row defibrination processes, and adds water according to the ratio that mass ratio is 1:2 of Semen Glycines with water during defibrination Defibrination, add water time control water pressure invariableness, water flow stationary, then is put by prepared bean milk after filtering Enter and get out after being further continued for after pot boils boiling 4min；

C, solidification stripping and slicing: after by coagulator and protective agent temperature being the depth of water solution of 24 DEG C, will The mixed aqueous solution obtained is quickly adding in the bean milk that temperature is 78 DEG C and stirs, and stands solidifying Admittedly become tofu pudding, put in forming machine compressing after tofu pudding is bound up with gauze, be then cut into block Shape i.e. obtains dried tofu block；

D, baking: prepared dried tofu block is put in the dehydrator that temperature is 88 DEG C, be dried to Dried tofu block water content is 11%；

E, stew in soy sauce: prepared dried tofu block and cumin powder are put into preprepared salt simultaneously Middle boiling with soft fire 2h closes fire, filters and pull dried tofu out after standing 24h；

F, seasoning finished product: raise at surface brush after the dried tofu squeezing extrusion salt that stew in soy sauce is completed Taste substance is put in baking box, and controlling temperature is 175 DEG C, hot air circulation baking 17min, then through killing Bacterium, packaging i.e. obtain cumin dried tofu finished product.

Embodiment five

Formula: Semen Glycines 140 parts, cumin powder 14 parts, 840 parts of salt, 7 parts of coagulator, protection Agent 5 parts, flavouring agent 19 parts.

Making from brine is standby: by anise, Herba Pelargonii Graveolentis, Cortex cinnamomi japonici (Ramulus Cinnamomi), five spice powder, Pericarpium Zanthoxyli, Fructus Tsaoko, Rhizoma Zingiberis Recens, It is bundled into spice bag with gauze after Semen Sesami, Semen Myristicae, chilli mix homogeneously, spice bag is put into water 45min is boiled in middle big fire, then adds Sal, white sugar, dark soy sauce, light soy sauce little fire continuation in water After boiling 12min, take out spice bag and i.e. obtain salt.

Prepared by cumin dried tofu:

A, Semen Glycines pretreatment: first Semen Glycines clear water is cleaned afterwards and cold water is 1 according to mass ratio: The ratio of 2.5 soaks 5.5h, flexible, without firmly feeling, do not take off robe, rubbing with the hands and open bean when being dipped into Semen Glycines Lobe is the most convex, when flap embrittlement does not sends out bran；

B, slurrying process: take out after soaked Semen Glycines clear water is cleaned and put in pulverizer Row defibrination processes, and adds water according to the ratio that mass ratio is 1:2 of Semen Glycines with water during defibrination Defibrination, add water time control water pressure invariableness, water flow stationary, then is put by prepared bean milk after filtering Enter and get out after being further continued for after pot boils boiling 3.5min；

C, solidification stripping and slicing: after by coagulator and protective agent temperature being the depth of water solution of 22.5 DEG C, The mixed aqueous solution obtained is quickly adding in the bean milk that temperature is 77 DEG C and stirs, stand It is frozen into tofu pudding, puts in forming machine compressing after tofu pudding is bound up with gauze, be then cut into Bulk i.e. obtains dried tofu block；

D, baking: prepared dried tofu block is put in the dehydrator that temperature is 85 DEG C, be dried to Dried tofu block water content is 12%；

E, stew in soy sauce: prepared dried tofu block and cumin powder are put into preprepared salt simultaneously Middle boiling with soft fire 1.5h closes fire, filters and pull dried tofu out after standing 24h；

F, seasoning finished product: raise at surface brush after the dried tofu squeezing extrusion salt that stew in soy sauce is completed Taste substance is put in baking box, and controlling temperature is 170 DEG C, hot air circulation baking 16.5min, then warp Sterilization, packaging i.e. obtain cumin dried tofu finished product.

Below in conjunction with specific experiment example, the present invention is described further.

Experimental example one

Under the conditions of different disposal, according to the color and luster of dried tofu, surface texture state, abnormal smells from the patient, group Become 10 people subjective appreciation groups to embodiment in the present invention one, embodiment two, embodiment three, real Execute example four, dried tofu that embodiment five is prepared is evaluated, and indices score value is 10 points, Full marks are 30 points, and result takes the meansigma methods of 10 people's scorings, and its evaluation result is as shown in table 1:

Table 1 results of sensory evaluation:

As seen from the above table, no matter the cumin dried tofu that the present invention prepares is in color and luster, surface texture The score value that state, abnormal smells from the patient aspect obtain, all more than 24 points, fully belongs to high-quality dried tofu series, because of This is it may be concluded that the cumin dried tofu prepared by the present invention is in color and luster, surface texture The mouthfeel that state, abnormal smells from the patient aspect solve numerous dried tofu with the presence of huge lifting is poor, taste The problem that single, poor flexibility, nutrition and taste can not be taken into account, is a kind of excellent dried tofu product.

Claims (9)

1. a cumin dried tofu, it is characterised in that: it is made up of following raw material: Semen Glycines 90-190 part, cumin powder 9-19 part, salt 790-890 part, coagulator 3-11 part, protection Agent 1-9 part, flavouring agent 14-24 part.

Cumin dried tofu the most according to claim 1, it is characterised in that: described cumin Dried tofu is made up of following raw material: Semen Glycines 110-170 part, cumin powder 11-17 part, salt 810-870 part, coagulator 5-9 part, protective agent 3-7 part, flavouring agent 16-22 part.

Cumin dried tofu the most according to claim 1, it is characterised in that: described cumin Dried tofu is made up of following raw material: Semen Glycines 150 parts, cumin powder 15 parts, 850 parts of salt, 8 parts of coagulator, protective agent 6 parts, flavouring agent 20 parts.

4. according to the arbitrary described cumin dried tofu of claim 1-3, it is characterised in that: described Flavouring agent is chilli oil and Fructus Foeniculi powder forms according to the proportions that mass ratio is 2:1.

5. according to the arbitrary described cumin dried tofu of claim 1-3, it is characterised in that: described Coagulator is the one in gluconic acid lactone, Gypsum Fibrosum, calcium acetate, calcium chloride.

6. according to the arbitrary described cumin dried tofu of claim 1-3, it is characterised in that: described Protective agent is the one in disodium hydrogen phosphate, sodium tartrate, sodium dihydrogen phosphate.

7. according to the arbitrary described cumin dried tofu of claim 1-3, it is characterised in that: described Salt is made up of following raw material by weight percentage: anise 0.4%, Herba Pelargonii Graveolentis 0.3%, Cortex cinnamomi japonici (Ramulus Cinnamomi) 0.2%, five spice powder 0.5%, Sal 5%, white sugar 3%, Pericarpium Zanthoxyli 0.5%, dark soy sauce 10%, life Take out 8%, Fructus Tsaoko 0.2%, Rhizoma Zingiberis Recens 0.6%, Semen Sesami 0.8%, Semen Myristicae 0.1%, chilli 0.3%, Remaining is water.

Cumin dried tofu the most according to claim 7, it is characterised in that: described salt Preparation method is: by anise, Herba Pelargonii Graveolentis, Cortex cinnamomi japonici (Ramulus Cinnamomi), five spice powder, Pericarpium Zanthoxyli, Fructus Tsaoko, Rhizoma Zingiberis Recens, It is bundled into spice bag with gauze after Semen Sesami, Semen Myristicae, chilli mix homogeneously, spice bag is put into water 30-60min is boiled in middle big fire, and then in water, addition Sal, white sugar, dark soy sauce, the little fire of light soy sauce continue Continue after boiling 8-16min, take out spice bag and i.e. obtain salt.

9. a preparation method for the cumin dried tofu as described in claim 1-3 is arbitrary, it is special Levy and be: the method comprises the following steps:

A, Semen Glycines pretreatment: first Semen Glycines clear water is cleaned afterwards and cold water is 1 according to mass ratio: The ratio of 2.5 soaks 3-8h, flexible, without firmly feeling, do not take off robe, rubbing with the hands and open bean when being dipped into Semen Glycines Lobe is the most convex, when flap embrittlement does not sends out bran；

B, slurrying process: take out after soaked Semen Glycines clear water is cleaned and put in pulverizer Row defibrination processes, and adds water according to the ratio that mass ratio is 1:2 of Semen Glycines with water during defibrination Defibrination, add water time control water pressure invariableness, water flow stationary, then is put by prepared bean milk after filtering Enter and get out after being further continued for after pot boils boiling 2-5min；

C, solidification stripping and slicing: after by coagulator and protective agent temperature being the depth of water solution of 20-25 DEG C, The mixed aqueous solution obtained is quickly adding in the bean milk that temperature is 75-79 DEG C and stirs, Standing is frozen into tofu pudding, puts in forming machine compressing, then after being bound up with gauze by tofu pudding It is cut into bulk and i.e. obtains dried tofu block；

D, baking: put into by prepared dried tofu block in the dehydrator that temperature is 80-90 DEG C, be dried It is 10-14% to dried tofu block water content；

E, stew in soy sauce: prepared dried tofu block and cumin powder are put into preprepared salt simultaneously Middle boiling with soft fire 1-2h closes fire, filters and pull dried tofu out after standing 24h；

F, seasoning finished product: raise at surface brush after the dried tofu squeezing extrusion salt that stew in soy sauce is completed Taste substance is put in baking box, controls temperature and is 160-180 DEG C, hot air circulation baking 15-18min, Cumin dried tofu finished product is i.e. obtained again through sterilization, packaging.