灰培豆腐的研制

Preparation of Plant Ash Culture Tofu

以豆腐和草木灰为主要原料,经过灰培、卤制和炒制等工艺制备灰培豆腐,通过单因素和正交实验确定灰培豆腐的最佳配方工艺。结果表明,灰培豆腐的最佳配方工艺为:灰培时间6 d,每1000 mL高汤中添加盐2.2%、辣椒粉0.6%、酱油2%、白糖1%、黑胡椒0.04%、味精0.5%、五香粉0.2%,制备的灰培豆腐呈浅酱色、质地柔软、咸辣适中、豆香浓郁。与普通豆腐相比,灰培豆腐的硬度、弹性、胶黏性和咀嚼性分别是普通豆腐的5.17倍、1.33倍、6.24倍和8.78倍。

In this paper,tofu and plant ash were used as the main raw materials to prepare the plant ash culture tofu by ash culture,marinating and frying.The best formula of the plant ash culture tofu was determined by single factor and orthogonal experiment.The results showed that:the best formula of the plant ash culture tofu was as follows:the ash culture time of tofu was 6 days,adding 2.2%salt,0.6%chili powder,2%soy sauce,1%sugar,0.04%black pepper,0.5%monosodium glutamate and 0.2%five spice powder to every 1000 milliliter soup.The prepared ash culture tofu has light soy sauce color,soft texture,moderate salty and spicy,and strong bean flavor.Compared with ordinary tofu,the hardness,elasticity,stickiness and chewiness of ash culture tofu were 5.17 times,1.33 times,6.24 times and 8.78 times of ordinary tofu,respectively.