CN101849646A

CN101849646A - Method for preparing marinated bean curd

Info

Publication number: CN101849646A
Application number: CN200910043082A
Authority: CN
Inventors: 尹文
Original assignee: Individual
Current assignee: Individual
Priority date: 2009-04-02
Filing date: 2009-04-02
Publication date: 2010-10-06

Abstract

The invention discloses a method for preparing marinated bean curd. The process flow of the method comprises: material selection, soaking, cleaning, grinding, cooking, fine filtration, slushing, pressing, baking, marinating, packaging, sterilizing and warehousing. The key technique of the method is that: after good-quality soybeans are soaked in water and softened, the soybeans are cooked by a boiling machine at the temperature of 100 DEG C, filtered by a 150-mesh fine screen, slushed by acetic water and then pressed into bean curd pieces; the bean curd pieces and the halogen materials and brine are mixed for marination in a ratio of 1:4, wherein the halogen materials comprises aniseeds, cassia bark, liquorice, tsaoko amomum seed, clove, pepper, ginger powder, navel orange peel, momordica grosvenori, ginger pieces, onion sections, coloring sauce, rice wine, rock candy, peanut oil, cooked sesames, refined salt and the like, the halogen materials are fragrant, spicy and tasty, the smoked bean curd is hard and crispy, and good to be chewed, and thus, the marinated bean curd prepared by the method is agreeable with the general public.

Description

A kind of spiced beancurd preparation method

A kind of spiced beancurd preparation method of technical field the present invention belongs to food processing field.

The processing and the preparation method of the existing spiced beancurd of background technology are more, though have his own strong points, traditional spiced beancurd preparation method still exist make extensive, mouthfeel is not good enough, deficiency such as anti-storage not.

Summary of the invention the object of the present invention is to provide a kind of spiced beancurd preparation method who has improved, and its making is meticulous, and mouthfeel is very good, and storage tolerance.

Main points of the present invention are that the apolegamy of halogen material is superior, the raw material uniqueness, and smoked bean curd is fragrant peppery good to eat, tough crisp suitable, chews head flavor foot, is fit to popular taste.Its preparation method is as follows:

1, chooses and contain the high high quality soybean of protein, after the dedusting impurity elimination, be soaked in water about 8 hours, the soybean water of suction deliquescing is rinsed well repeatedly, drain then.Use paste mill grinding.Use the boiling machine mashing off again, temperature will reach 100 ℃.With 150 purpose dusting cover filter soy-bean milk, filter pulp concentration is to guarantee the delicacy degree of being of bean curd, and pH value is 6.

2, will filter the boiled back of good soya-bean milk and keep 95-100 ℃ of temperature, dash slurry with vinegar water, after spending 10-15 minute the jellied bean curd biscuit.The jellied bean curd biscuit is poured in the case of requirement up to specification, squeezed into thumbnail, pressure is at 3-5 pressure.Thumbnail after squeezing drains away the water is toasted, and be cut into small pieces, dewater once more, in temperature 95-100 ℃ baking oven, be dried into dried bean curd.

3, prepare the halogen material according to the requirement and the market demand of product.Dried bean curd piece and halogen material bittern are carried out stew in soy sauce according to 1: 4 ratio, and the smoked bean curd that stew in soy sauce is good carries out vacuum packaging, the high-temperature sterilization sterilization, and packaging and warehousing after cooling off is put ventilated, shady and cool drying and is sentenced sale fully.Usually the shelf-life is 18 months.

The concrete manufacturing process of specific embodiment spiced beancurd preparation method of the present invention

1, early stage, soya-bean milk was made

Its manufacture craft flow process is: select materials---soaks and---cleans---defibrination---mashing off---fine filtering.

Select materials: select to contain the high soybean of protein.Should select that skin is thin, surface-brightening, navel look shallow, do not have go mouldy, the soybean of free from admixture, free from dust.Before the soybean processing, earlier with windmill car dust and light impurity, again with artificial removal's impurity, dust and mashed grain, barnyard grass grain.

Soak: the water quality requirement water meets the GB5749-2006 standard.Soybean is soaked in water, and fully suction makes the soybean deliquescing, is convenient to defibrination.Soak time was long when water temperature was low, generally at 6-8 hour, when water temperature is high generally at 4-6 hour.

Clean: will be through soaking the soybean of suction deliquescing, water is rinsed well repeatedly, drains then.

Defibrination: select 175 type paste mill grindings for use, start earlier adds water again when noting the mill beans, mixes up the mill distance; Pine mill distance behind the reinforced and mill beans is closed water again, closes power supply.

Mashing off: use the pulp boiling machine mashing off.Notice that power supply will meet voltage 220V, electric current 40A, must strict ground connection.Determine temperature earlier, stop automatically heating after the system temperature, in case the benefit pot steeps clearly earlier before the mashing off.Temperature should reach 100 ℃ during mashing off, prevents that 80 ℃ of vacations of soya-bean milk from boiling.

Fine filtering: with 200 purpose dusting cover filter soy-bean milk.Note boil slurry and other thing not being splashed in the filter pulp, clean and contain slurry bucket tool, filter pulp concentration determines that according to product pH value is 6, to guarantee the soya-bean milk quality, the delicacy of bean curd.

2, the making of thumbnail

Its manufacture craft flow process is: dash slurry---squeezing---baking.

Dash slurry: will filter good soya-bean milk boiled after, maintain the temperature at 95-100 ℃, dash slurry with high-quality vinegar water, after spending 10-15 minute jellied bean curd biscuit or one-tenth bean curd.

Squeezing: with jellied bean curd biscuit or the bean curd of making, pour in the expression box, squeeze into thumbnail, pressing the cloth requirement can not be too thin, can not be too thick, and be convenient to flowing water and drain, suitably give certain pressure during squeezing, generally at 3-5 pressure.

Baking:, still also have enough moisture though the thumbnail after squeezing drains away the water is shaped.Therefore, also need toast.To thumbnail be cut into small pieces according to specification requirement, dewater once more, in temperature 95-100 ℃ baking oven, thumbnail is dried into dried bean curd.

3, the stew in soy sauce of dried bean curd

Its manufacture craft flow process is: the preparation of halogen material---stew in soy sauce.

The preparation of halogen material: this is the key of product mouthfeel quality quality.According to the requirement of product configuration halogen material, the halogen material will guarantee to meet the state food standard-required, and is should color complete, and outstanding again unique taste adapts to the demand in market.Halogen material formula characteristics are that the bittern slurry is red, aromatic flavour.Its prescription and preparation method are:

Prescription: aniseed 75 grams, cassia bark 100 grams, Radix Glycyrrhizae 100 grams, tsaoko 25 grams, cloves 25 grams, Chinese prickly ash ginger powder 25 grams, navel orange skin 25 grams, 1 of Momordica grosvenori, ginger piece 100 grams, onion parts 100 grams, quality soy sauce 5000 grams, rice wine 2500 grams, the ice pool 2100 grams, peanut oil 25 grams, ripe sesame 20 grams, refined salt 5 grams.

Gravy production method: spices is tied with white bundle, put into clear water and soaked 30 minutes.The halogen pot is put on the very hot oven, and the rusting of adding peanut is ripe, adds the ginger piece, and onion parts is fried saturating, removes ginger piece, onion parts, and adding clear water 4000 restrains and boils.Spices is dropped in the boiling water pot, add the ice pool, quality soy sauce, rice wine and refined salt boil and boil 30 minutes, remove the foam and the impurity on bittern surface, mix and stir ripe sesame.

Stew in soy sauce: dried bean curd piece and halogen material bittern are carried out stew in soy sauce according to 1: 4 ratio and specification requirement.The vessel of bittern will clean.When halogen does not soak dried bean curd, add a cover after cooling off, prevent that unboiled water from sneaking into.When it was hot, bittern had soaked food and will boil, in case rotten.Spices is stayed in the bittern and needn't be picked up, and generally changes once at second day.The periodic cleaning residue minces, and it is rotten to prevent that these things from sinking to the bottom of a pan.Regular flavouring material and replacing spices.Pick and place raw material with specialist tools, bittern will be put shady and cool place, and bittern could be got over Chen Yuexiang like this, and is prolonged not bad.

4, the packing of dried bean curd

Its technological process is: packing---sterilization---warehouse-in.

Packing: the dried bean curd product that stew in soy sauce is good is that dried beancurd with spiced sauce (smoked bean curd) carries out vacuum packaging, prevents to go mouldy or the bacterium infiltration, improves the anticorrosive quality of anti-the storage.

Sterilization:, carry out 121 ℃ of disinfections of high temperature with packaged dried bean curd or smoked bean curd.

Warehouse-in: with dried bean curd behind the high temperature sterilization or smoked bean curd food, packaging and warehousing after cooling off is in order to selling.Usually put ventilated shady and cool dry place, the shelf-life is 18 months.

Claims

1. spiced beancurd preparation method, its preparation method is characterised in that:

A, choose and contain the high high quality soybean of protein, after the dedusting impurity elimination, be soaked in water about 10 hours, the soybean water of suction deliquescing is rinsed well repeatedly, drain then; Use paste mill grinding; Use the boiling machine mashing off again, temperature will reach 100 ℃; With 150 purpose dusting cover filter soy-bean milk, filter pulp concentration is to guarantee the delicacy degree of being of bean curd, and pH value is 6;

B, will filter the boiled back of good soya-bean milk and keep 95-100 ℃ of temperature, dash slurry with vinegar water, after spending 10-15 minute the jellied bean curd biscuit; The jellied bean curd biscuit is poured in the expression box, squeezed into thumbnail, pressure is at 3-5 pressure; Thumbnail after squeezing drains away the water is toasted, and be cut into small pieces, dewater once more, in temperature 95-100 ℃ baking oven, be dried into dried bean curd;

C, dried bean curd piece and halogen material bittern are carried out stew in soy sauce according to 1: 4 ratio, the smoked bean curd that stew in soy sauce is good carries out vacuum packaging, the high-temperature sterilization sterilization, and packaging and warehousing after cooling off is put ventilated, shady and cool drying and is sentenced to be equipped with and sell; Usually the shelf-life is 18 months.

2. a kind of spiced beancurd preparation method according to claim 1 is characterized in that the preferred feedstock proportioning of halogen material bittern is: aniseed 75 grams, cassia bark 100 grams, Radix Glycyrrhizae 100 grams, tsaoko 25 grams, cloves 25 grams, Chinese prickly ash ginger powder 25 grams, navel orange skin 25 grams, 1 of Momordica grosvenori, ginger piece 100 grams, onion parts 100 grams, quality soy sauce 5000 grams, rice wine 2500 grams, the ice pool 2100 grams, peanut oil 25 grams, ripe sesame 20 grams, refined salt 5 grams.

3. a kind of spiced beancurd preparation method according to claim 1 is characterized in that the preparation method of halogen material bittern is: spices is tied with white bundle, put into clear water and soaked 30 minutes; The halogen pot is put on the very hot oven, and the rusting of adding peanut is ripe, adds the ginger piece, and onion parts is fried saturating, removes ginger piece, onion parts, and adding clear water 4000 restrains and boils; Spices is dropped in the boiling water pot, add the ice pool, quality soy sauce, rice wine and refined salt boil and boil 30 minutes, remove the foam and the impurity on bittern surface, mix and stir ripe sesame.