CN101756112A

CN101756112A - Preparation method of spiced sauteed dried tofu

Info

Publication number: CN101756112A
Application number: CN200810236119A
Authority: CN
Inventors: 周宾
Original assignee: Individual
Current assignee: Individual
Priority date: 2008-11-24
Filing date: 2008-11-24
Publication date: 2010-06-30

Abstract

The invention belongs to the technical field of food processing, relates to a novel improved preparation method of spiced sauteed dried tofu, which comprises the steps of preparing tofu, soaking, peeling and cleaning soybean to be grinded into soyabean milk, and curdling, wherein the curdling comprises the following steps, using brine to curdle, the ratio of the brine is 10% of the soybean by weight, and then preparing a small piece of pressed and dried tofu which is 4 square centimeters in size and 3-4mm in thickness; adding 10g white pepper, 50g spice, 50g star anise, 40g monosodium glutamate and the like to stew to prepare the spiced sauteed dried tofu. The method of the invention does not use additive, the finished product of the prepared spiced sauteed dried tofu is delicious in taste and moderate in salt, savory and sugar, the spiced sauteed dried tofu is extremely delicious when being bitten by people for a big bite and people have a mouthful of savory after poltophagy, the aftertaste lingers after the eating, the spiced sauteed dried tofu has the strange effect of appetizing, increases the appetite, and people can eat the spiced sauteed dried tofu for a long time.

Description

A kind of preparation method of spiced sauteed dried tofu

Technical field: the invention belongs to food processing technology field, relate to the drying new method of doing of a kind of improved spiced tea.

Background technology: spiced tea is done and is also cried spiced dried bean curd, is China's tradition famous product, and the manufacturing history in existing more than 100 year enjoys great prestige at home and abroad.This spiced dried bean curd is that strip, bulk or other are irregularly shaped, and is saturating yellow in color and luster is white, has toughly during quality is hard, becomes fragrant anti-chewing, and chews more fragrant and more fragrant.General dried bean curd has salty doing and two kinds of smoke-dried beancurds, and salty doing is divided into two kinds in dried bean curd and bean curd muscle again, and the two method for making is identical, and shape has different; Bean curd muscle likeness in form bamboo chopsticks, soft as leather strap, pliable and tough anti-chewing.Treating bean curd with smoke to do also has two kinds, and a kind of is to boil without halogen, just uses sawdust (is good with the pine and cypress end) sootiness after the stripping and slicing; Another kind is smoked again after halogen boils, and quality and flavor is better with the latter, but output is few.Traditional making roughly will be boiled with condiment halogen such as salt, mattress perfume (or spice), Chinese prickly ash, aniseed, ginger at last through multiple working procedures such as making, press, cut, shine, boil.

Summary of the invention: the objective of the invention is to propose the preparation method that a kind of improved spiced tea is done.

The present invention is achieved like this: mainly comprise following making step: openpore is made: select first-class big grain soybean soaking for use, spring and autumn soaked 15-20 hour, and the time in severe winter soaked 36-40 hour; Midsummer, the climate temperature height soaked 5-6 hour, grasped the time of bubble bean or pea according to weather, and soya bean neither can be rotted and can be steeped shortcake, good decortication, and the soya bean decortication becomes bean cotyledon later, rinses well with clear water, adds water mill and becomes fine and smooth soya-bean milk; Select slurry: after soya-bean milk grinds, pour the Pig of making of calico into and hang slurry, the limit buttonhole selvage adds clear water and filters, till the juice filtering, the slurry that hangs out is put in the pot and is boiled with big fire, with bittern point slurry, the bittern ratio is generally 1/10th of bean or pea weight, puts the pulp-water pastiness again. cooling ten or twenty minute in the cylinder that scoops in then, become jellied bean curd, jellied bean curd scooped in spread in the wooden frame of calico, put weight and be pressed into processed bean curd, it is centimetre big again processed bean curd to be made Siping City side, the fritter of three or four millimeters thick, be bundled into parcel with calico, put people's squeezer, approximately squeeze about 10 minutes, drain moisture. strip out and just become tea extra dry white wine base; Boiling: tea extra dry white wine base need be through twice boiling, use for the first time the salt poach, water has been opened just flame-out, boil with soy sauce halogen for the second time, after soy sauce halogen prepares, pour in the pot, add the white great river of 10 grams, 50 gram spices, the first fennel of 50 grams, 40 gram money monosodium glutamates, two jin of soya-bean milk. after boiling, the tea extra dry white wine base that the 20 jin of soya beans of people that fall are again cooked slowly burns half an hour with little fire, has just become appetizing spiced tea to do.

The specific embodiment: the present invention is described in detail below in conjunction with embodiment.

Embodiment: openpore is made: general white spirit is similar with doing, and selects first-class big grain soybean soaking for use, and spring and autumn soaked 15-20 hour, and the time in severe winter need soak 36-40 hour; On the contrary, midsummer, the climate temperature height as long as soak 5-6 hour, was grasped the time of bubble bean or pea according to weather, and soya bean neither can be rotted and can be steeped shortcake, good decortication, and the soya bean decortication becomes bean cotyledon later, rinses well with clear water, adds water mill and becomes fine and smooth soya-bean milk; Select slurry: after soya-bean milk grinds, pour the Pig of making of calico into and hang slurry, the limit buttonhole selvage adds clear water and filters, till the juice filtering, the slurry that hangs out is put in the pot and is boiled with big fire, with bittern point slurry, general 20 jin of soya beans need 2 jin of bittern, put the pulp-water pastiness again. cooling ten or twenty minute in the cylinder that scoops in then, become jellied bean curd, jellied bean curd scooped in spread in the wooden frame of calico, put weight and be pressed into processed bean curd, it is centimetre big again processed bean curd to be made Siping City side, the fritter piece of three or four millimeters thick, be bundled into parcel with calico, put people's squeezer, approximately squeeze about 10 minutes, drain moisture. strip out and just become tea extra dry white wine base; Boiling: boiling is a most important procedure, absolutely can not be careless, tea extra dry white wine base need just can become the complete spiced tea of color and do through twice boiling, use for the first time the salt poach, water has been opened just flame-out, purpose be remove tea in pot aqueous vapor flavor, boil with soy sauce halogen the second time, soy sauce halogen generally is formulated with half salt solution of half soy sauce, salt solution can increase and decrease according to seasonal variations, and summer is denseer a little, and winter is slightly lighter; After soy sauce halogen prepares, pour in the pot, add the white great river of 10 grams, 50 gram spices, the first fennel of 50 grams, 40 gram money monosodium glutamates, two jin of soya-bean milk. after boiling, the tea extra dry white wine base that the 20 jin of soya beans of people that fall are again cooked, slowly burn half an hour with little fire, just become appetizing spiced tea to do.

20 jin of soya beans of this method embodiment can be made 24 jin of tea and be done.

The inventive method is not used additive, and the spiced tea of making is done tender degree of having, and decontrols behind the hand rubbing volume, restores as before, cannot split brokenly; The surface is dark reddish purple look slightly general beauty, and is glossy moistening; Winter can be stored for a long time, and summer, the nature placement can reach 4-5 days, and its matter is constant, and its flavor is as usual; Finished product is delicious in taste, salty, fragrant, comfortable in, slightly sting deliciously unusual, chew carefully fragrance profusely, food back aftertaste is continuous, and the special effect of appetizing is arranged, and increases energy of appetite, eats for a long time and does not mind.

Claims

1. the preparation method that spiced tea is dried is characterized in that comprising following making step: the openpore making: select first-class big grain soybean soaking for use, spring and autumn immersion 15-20 hour, individual hour of time in severe winter immersion 36-40; Midsummer, the climate temperature height soaked 5-6 hour, grasped the time of bubble bean or pea according to weather, and soya bean neither can be rotted and can be steeped shortcake, good decortication, and the soya bean decortication becomes bean cotyledon later, rinses well with clear water, adds water mill and becomes fine and smooth soya-bean milk; Select slurry: after soya-bean milk grinds, pour the Pig of making of calico into and hang slurry, the limit buttonhole selvage adds clear water and filters, till the juice filtering, the slurry that hangs out is put in the pot and is boiled with big fire, with bittern point slurry, the bittern ratio is generally 1/10th of bean or pea weight, puts the pulp-water pastiness again. cooling ten or twenty minute in the cylinder that scoops in then, become jellied bean curd, jellied bean curd scooped in spread in the wooden frame of calico, put weight and be pressed into processed bean curd, it is centimetre big again processed bean curd to be made Siping City side, the fritter of three or four millimeters thick, be bundled into parcel with calico, put people's squeezer, approximately squeeze about 10 minutes, drain moisture. strip out and just become tea extra dry white wine base; Boiling: tea extra dry white wine base need be through twice boiling, use for the first time the salt poach, water has been opened just flame-out, boil with soy sauce halogen for the second time, after soy sauce halogen prepares, pour in the pot, add the white great river of 10 grams, 50 gram spices, the first fennel of 50 grams, 40 gram money monosodium glutamates, two jin of soya-bean milk. after boiling, the tea extra dry white wine base that the 20 jin of soya beans of people that fall are again cooked slowly burns half an hour with little fire, has just become appetizing spiced tea to do.