Pu'er tea fried fermented bean curd and preparation method thereof

• Main Authors: TAO JINGLIN, AI YOUXIAN
• Format: Patent
• Language: Chinese; English
• Published: 01.01.2014
• Subjects: FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

The invention relates to curing food, in particular to a Pu'er tea fried fermented bean curd and a preparation method of the Pu'er tea fried fermented bean curd. The Pu'er tea fried fermented bean curd is prepared by the following ingredients, by weight, 100 parts of bean curds, 0.3-1.2 parts of Pu'er tea powder, 1-5 parts of Pu'er tea wine, 0.5-1.5 parts of acid papaya powder, 7-15 parts of salt, 2-5 parts of peppers, 2-7 parts of chilies and 3-7 parts of fresh ginger. The process is simple, the Pu'er tea powder and the Pu'er tea wine are added in the production process, and the Pu'er tea fried fermented bean curd prepared by the method is rich in tea fragrance, excellent in taste and high in nutritive value.