CN101940281A - Fengguo rice tofu series foods and processing method thereof - Google Patents
Fengguo rice tofu series foods and processing method thereof Download PDFInfo
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- CN101940281A CN101940281A CN2010102185875A CN201010218587A CN101940281A CN 101940281 A CN101940281 A CN 101940281A CN 2010102185875 A CN2010102185875 A CN 2010102185875A CN 201010218587 A CN201010218587 A CN 201010218587A CN 101940281 A CN101940281 A CN 101940281A
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Abstract
The invention discloses Fengguo rice tofu series foods and a processing method thereof. The processing method comprises the following steps of: soaking Fengguo rice in aqueous solution of baking soda, adding clear water, grinding into rice milk, cooling and forming the rice milk, frying to obtain fried rice tofu, or heating the rice milk in a heating container, adding various seasonings to form paste rolls, extruding and forming, baking, and spraying various seasonings to obtain crispy rice tofu. In the method, the various seasonings are added in the milk boiling process creatively, so the mouthfeel and the nutrition of the Fengguo rice tofu are richer, and the rice tofu better meets the diet requirement of modern people; and compared with the method for processing the Fengguo rice tofu in the prior art, the process method of the invention has the advantages of low workload of workers in the production process, obvious improvement of production efficiency and contribution to industrialization and mass production.
Description
Technical field
The present invention relates to field of food, specifically a kind of with give state's rice be primary raw material give state's rice tofu series food and processing method thereof.
Background technology
Giving state's rice tofu is a traditional snack in Lao Guan town, Langzhong, Sichuan, and it is reversal to be generally family self-control, and the different home preparation method is not quite similar, its general way is: will give state's rice and plant ash and mix thoroughly, soak the back and eluriate defibrination, boil and pat into difformity, sootiness is standby.Take out when eating and be cut into the piece sheet, be cooked into the food of different taste.But existing to give state's rice tofu mouthfeel bad, can't satisfy popular and the nutrition multiple demands; The production of giving state's rice tofu in addition at present also rests on the handicraft workshop stage, and personnel's amount of labour is big in the whole process of production, and production efficiency is low, is unfavorable for suitability for industrialized production.
The patent inventor gives preparation of state rice tofu and food custom according to the Lao Guan town, discards the dross and selects the essential, and traditional snack is combined with the modern food technology, develops to have a new generation suitability for industrialized production characteristics, that have popular taste and give state's rice tofu series food.
Summary of the invention
Technical problem underlying to be solved by this invention is at the deficiencies in the prior art, provide a kind of have a popular taste give state's rice tofu series food, promptly friedly process, the delicious and crisp rice tofu.
Less important technical problem to be solved by this invention provides this processing method with suitability for industrialized production characteristics of giving state's rice tofu series food.
For solving the problems of the technologies described above, the technical solution used in the present invention is:
A kind of exploding processed rice tofu, and its processing method is:
(1) soak: get the rice removal of impurities and clean, add the sodium bicarbonate aqueous solution of 5-15 times of rice weight, its mass concentration is 4-6%, soaks 20-28 hour, is stirred to rice surface constantly and is little yellow;
(2) defibrination: the leaching rice, clean, add the clear water of 10-20 times of rice weight, wear into Rice ﹠ peanut milk;
(3) mashing off: above-mentioned Rice ﹠ peanut milk put in the heating container heat, stir fast and make it be condensed into the paste group that water content is 45-55%;
(4) moulding: above-mentioned paste is rolled into a ball by taking out in the heating container, and cooling forming forms rice tofu;
(5) fried processing: above-mentioned rice tofu is cooked with steam, put coldly, be pressed into thin slice, spray salt, monosodium glutamate, green onion end, Chinese prickly ash end condiments, fried to little Huang with sesame oil, the fried rice tofu of processing gets product.
A kind of delicious and crisp rice tofu, its prescription comprises rice, with rice weight is benchmark, also contains the salt that accounts for rice weight 1.5-2.0%, the shortening of 0.2-0.3%, the monosodium glutamate of 0.15-0.25%, the chilli powder of 0.4-0.6%, the zanthoxylum powder of 0.35-0.45%.
The processing method of above-mentioned delicious and crisp rice tofu is:
(1) soak: get the rice removal of impurities and clean, add the sodium bicarbonate aqueous solution of 5-15 times of rice weight, its mass concentration is 4-6%, soaks 20-28 hour, is stirred to rice surface constantly and is little yellow;
(2) defibrination: the leaching rice, clean, add the clear water of 10-20 times of rice weight, wear into Rice ﹠ peanut milk;
(3) mashing off: above-mentioned Rice ﹠ peanut milk is put in the heating container, add the salt of rice weight 1.5-2.0%, the shortening of 0.2-0.3%, the monosodium glutamate of 0.15-0.25%, the chilli powder of 0.4-0.6%, the zanthoxylum powder of 0.35-0.45%, heating, stirring makes it be condensed into the paste group that water content is 45-55% fast;
(4) moulding: above-mentioned paste is rolled into a ball by taking out in the heating container, cook with steam, and place the spiral bulking machine to push, high pressure swelling through 5-10 minute high temperature of 130-170 ℃, 0.5-1MPa is handled, make moisture be controlled at 10-15%, the material that the spiral bulking machine is squeezed out cuts into the piece sheet at last;
(5) baking: above-mentioned sheet toasted 30 minutes under 105-115 ℃ temperature environment, make moisture be controlled at 3-4%, the delicious and crisp rice tofu gets product.
Beneficial effect of the present invention can reduce the following aspects: (1) multiple tastes, nutritious: as to give the traditional snack of state's rice tofu as the Lao Guan town, people always are and use ancient preparation method, the taste dullness, thinking set for a long time is difficult to impel people to go improvement, create new processing method, people are improved the cooking methods of giving state's rice tofu after the machine-shaping, make its culinary art taste more delicious, and do not expect and on the source that produces, just improved, the inventor can be in traditional thinking set, break through conventional, have the courage to bring forth new ideas, estimable, this is an importance must being paid attention to when considering the invention.Delicious and crisp rice tofu among the present invention creatively adds multiple condiment wherein in the mashing off process, various condiment are evenly distributed on its inside, make this delicious and crisp rice tofu mouthfeel unanimity everywhere, nutrition is horn of plenty more, more is difficult for spoiled, the delicious and crisp rice tofu is toasted, can improve its mouthfeel and shelf-life, spray salad oil and milk wet goods flavoring then thereon, both can prevent the product suction, further extend the shelf life, can improve its mouthfeel and local flavor again, be more suitable for the dietary requirements of contemporary people; (2) work simplification, be convenient to carry out modern production: each making step of delicious and crisp rice tofu of the present invention is all simple and clear, be convenient to mechanized operation, whole processing method mechanization, automation, the formation streamline is produced: the rice after will soaking is sent to rubber mill and carries out defibrination, place the heating container heating then and add various flavorings, after the extrusion modling of spiral bulking machine, in baking machine, toast, again it is stirred the formation finished product at last, in prior art, give state's rice tofu processing method, personnel's amount of labour is little in this invention production process, production efficiency is significantly improved, and is beneficial to industrialization, produce in enormous quantities.
The specific embodiment
Embodiment 1: a kind of exploding processed rice tofu, and its processing method is:
(1) soaks: get high quality white rice, because giving state's rice (originating from Lao Guan town, Langzhong, Sichuan) is the high quality white rice with local characteristic, having look white, matter is glutinous, delicate fragrance, mouthfeel is good, characteristics such as nutritious, therefore select for use high-quality to give state's rice in the present embodiment, removal of impurities is cleaned, add the doubly sodium bicarbonate aqueous solution of (present embodiment is preferably 10 times) rice weight of 5-15, its mass concentration (percentage of sodium bicarbonate quality and solution gross mass) is 4-6% (present embodiment is preferably 5%), soak 20-28 hour (present embodiment is preferably 24 hours), be stirred to rice surface constantly and be little yellow;
(2) defibrination: the leaching rice, clean, add the doubly clear water of (present embodiment is preferably 15 times) rice weight of 10-20, wear into Rice ﹠ peanut milk;
(3) mashing off: above-mentioned Rice ﹠ peanut milk put in the heating container heat, stir fast and make it be condensed into the paste group that water content is 45-55%;
(4) moulding: above-mentioned paste is rolled into a ball by taking out in the heating container, and cooling forming forms rice tofu;
(5) fried processing: above-mentioned rice tofu is cooked with steam, put coldly, be pressed into thin slice, spray salt, monosodium glutamate, green onion end, Chinese prickly ash end condiments, fried to little Huang with sesame oil, the fried rice tofu of processing gets product.
Embodiment 2: a kind of delicious and crisp rice tofu is a benchmark with rice weight, contains the salt that accounts for rice weight 1.5-2.0%, the shortening of 0.2-0.3%, the monosodium glutamate of 0.15-0.25%, the chilli powder of 0.4-0.6%, the zanthoxylum powder of 0.35-0.45%.
The processing method of above-mentioned delicious and crisp rice tofu is:
(1) soaks: get high quality white rice, because giving state's rice (originating from Lao Guan town, Langzhong, Sichuan) is the high quality white rice with local characteristic, having look white, matter is glutinous, delicate fragrance, mouthfeel is good, characteristics such as nutritious, therefore select for use high-quality to give state's rice in the present embodiment, removal of impurities is cleaned, add the doubly sodium bicarbonate aqueous solution of (present embodiment is preferably 10 times) rice weight of 5-15, its mass concentration (percentage of sodium bicarbonate quality and solution gross mass) is 4-6% (present embodiment is preferably 5%), soak 20-28 hour (present embodiment is preferably 24 hours), be stirred to rice surface constantly and be little yellow;
(2) defibrination: the leaching rice, clean, add the doubly clear water of (present embodiment is preferably 15 times) rice weight of 10-20, wear into Rice ﹠ peanut milk;
(3) mashing off: above-mentioned Rice ﹠ peanut milk is put in the heating container, add the salt of rice weight 1.5-2.0% (present embodiment is preferably 1.75%), the shortening of 0.2-0.3% (present embodiment is preferably 0.25%), the monosodium glutamate of 0.15-0.25% (present embodiment is preferably 0.2%), the chilli powder of 0.4-0.6% (present embodiment is preferably 0.5%), the zanthoxylum powder of 0.35-0.45% (present embodiment is preferably 0.4%), heating, stirring makes it be condensed into the paste group that water content is 45-55% fast;
(4) moulding: above-mentioned paste is rolled into a ball by taking out in the heating container, cook with steam, and place the spiral bulking machine to push, high pressure swelling through 5-10 minute high temperature of 130-170 ℃, 0.5-1MPa is handled, make moisture be controlled at 10-15%, the material that the spiral bulking machine is squeezed out cuts into the piece sheet at last;
(5) baking: above-mentioned sheet toasted 30 minutes under 105-115 ℃ temperature environment, make moisture be controlled at 3-4%, the delicious and crisp rice tofu gets product;
(6) seasoning: the finished product after the baking is stirred, spray salad oil simultaneously, then spray cream, both can prevent the product suction, further extend the shelf life, can improve its mouthfeel and local flavor again, be more suitable for the dietary requirements of contemporary people.
Claims (10)
1. delicious and crisp rice tofu, its prescription comprises rice, it is characterized in that: with rice weight is benchmark, also contains the salt that accounts for rice weight 1.5-2.0%, the shortening of 0.2-0.3%, the monosodium glutamate of 0.15-0.25%, the chilli powder of 0.4-0.6% and the zanthoxylum powder of 0.35-0.45%.
2. delicious and crisp rice tofu according to claim 1 is characterized in that: with rice weight is benchmark, contains the salt that accounts for rice weight 1.75%, 0.25% shortening, 0.2% monosodium glutamate, 0.5% chilli powder and 0.4% zanthoxylum powder.
3. delicious and crisp rice tofu according to claim 1 and 2 is characterized in that: also spraying on this delicious and crisp rice tofu has salad oil and cream.
4. the processing method of delicious and crisp rice tofu according to claim 1 is characterized in that: comprise the following steps:
(1) soak: get the rice removal of impurities and clean, add the sodium bicarbonate aqueous solution of 5-15 times of rice weight, its mass concentration is 4-6%, soaks 20-28 hour, is stirred to rice surface constantly and is little yellow;
(2) defibrination: the leaching rice, clean, add the clear water of 10-20 times of rice weight, wear into Rice ﹠ peanut milk;
(3) mashing off: above-mentioned Rice ﹠ peanut milk is put in the heating container, the salt, the shortening of 0.2-0.3%, the monosodium glutamate of 0.15-0.25%, the chilli powder of 0.4-0.6% and the zanthoxylum powder of 0.35-0.45% that add rice weight 1.5-2.0%, heating, stirring makes it be condensed into the paste group that water content is 45-55% fast;
(4) moulding: above-mentioned paste is rolled into a ball by taking out in the heating container, cook with steam, and place the spiral bulking machine to push, high pressure swelling through 5-10 minute high temperature of 130-170 ℃, 0.5-1MPa is handled, make moisture be controlled at 10-15%, the material that the spiral bulking machine is squeezed out cuts into the piece sheet at last;
(5) baking: above-mentioned sheet toasted 30 minutes under 105-115 ℃ temperature environment, make moisture be controlled at 3-4%, the delicious and crisp rice tofu gets product.
5. the processing method of delicious and crisp rice tofu according to claim 4 is characterized in that: also comprise this step of seasoning, promptly the finished product after the baking is stirred, spray salad oil simultaneously, then spray cream.
6. the processing method of delicious and crisp rice tofu according to claim 4 is characterized in that: the middle saleratus solution of described step (1) is 10 times of rice weight, and its mass concentration is 5%, and the time that rice soaks within it is 24 hours.
7. the processing method of delicious and crisp rice tofu according to claim 4 is characterized in that: the middle clear water of described step (2) is 15 times of rice weight.
8. the processing method of delicious and crisp rice tofu according to claim 4 is characterized in that: add the salt that accounts for rice weight 1.75%, 0.25% shortening, 0.2% monosodium glutamate, 0.5% chilli powder and 0.4% zanthoxylum powder in the described step (3).
9. fried process rice tofu for one kind, it is characterized in that: its processing method is:
(1) soak: get the rice removal of impurities and clean, add the sodium bicarbonate aqueous solution of 5-15 times of rice weight, its mass concentration is 4-6%, soaks 20-28 hour, is stirred to rice surface constantly and is little yellow;
(2) defibrination: the leaching rice, clean, add the clear water of 10-20 times of rice weight, wear into Rice ﹠ peanut milk;
(3) mashing off: above-mentioned Rice ﹠ peanut milk put in the heating container heat, stir fast and make it be condensed into the paste group that water content is 45-55%;
(4) moulding: above-mentioned paste is rolled into a ball by taking out in the heating container, and cooling forming forms rice tofu;
(5) fried processing: above-mentioned rice tofu is cooked with steam, put coldly, be pressed into thin slice, spray salt, monosodium glutamate, green onion end, Chinese prickly ash end condiments, fried to little Huang with sesame oil, the fried rice tofu of processing gets product.
10. according to claim 9 exploding processed rice tofu, it is characterized in that: the middle saleratus solution of described step (1) is 10 times of rice weight, and its mass concentration is 5%, and the time that rice soaks within it is 24 hours.
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| CN2010102185875A CN101940281B (en) | 2010-07-06 | 2010-07-06 | Fengguo rice tofu series foods and processing method thereof |
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| CN2010102185875A CN101940281B (en) | 2010-07-06 | 2010-07-06 | Fengguo rice tofu series foods and processing method thereof |
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| CN101940281A true CN101940281A (en) | 2011-01-12 |
| CN101940281B CN101940281B (en) | 2013-06-26 |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108378137A (en) * | 2018-03-26 | 2018-08-10 | 郭锋华 | A kind of instant spiced bean curd and preparation method thereof |
| CN108651632A (en) * | 2018-03-26 | 2018-10-16 | 郭锋华 | A kind of instant spicy bean curd and preparation method thereof |
| CN108669236A (en) * | 2018-03-26 | 2018-10-19 | 郭锋华 | A kind of cumin satay bean curd and preparation method thereof |
Citations (2)
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| CN1449679A (en) * | 2003-04-16 | 2003-10-22 | 颜世恩 | Corn and rice curd and production method |
| CN101664125A (en) * | 2009-09-18 | 2010-03-10 | 彭南香 | Multi-taste rice tofu and production process thereof |
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2010
- 2010-07-06 CN CN2010102185875A patent/CN101940281B/en active Active
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1449679A (en) * | 2003-04-16 | 2003-10-22 | 颜世恩 | Corn and rice curd and production method |
| CN101664125A (en) * | 2009-09-18 | 2010-03-10 | 彭南香 | Multi-taste rice tofu and production process thereof |
Non-Patent Citations (2)
| Title |
|---|
| 《武冈新韵》 20100531 杨博理 漫步古城武冈 湖南人民出版社 , * |
| 《科学种养》 20081231 胡启山 米豆腐的加工技术 , 第11期 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108378137A (en) * | 2018-03-26 | 2018-08-10 | 郭锋华 | A kind of instant spiced bean curd and preparation method thereof |
| CN108651632A (en) * | 2018-03-26 | 2018-10-16 | 郭锋华 | A kind of instant spicy bean curd and preparation method thereof |
| CN108669236A (en) * | 2018-03-26 | 2018-10-19 | 郭锋华 | A kind of cumin satay bean curd and preparation method thereof |
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| CN101940281B (en) | 2013-06-26 |
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