CN101999594A - Preparation method of instant bean curd puff and prepared instant bean curd puff - Google Patents
Preparation method of instant bean curd puff and prepared instant bean curd puff Download PDFInfo
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- CN101999594A CN101999594A CN2010105285201A CN201010528520A CN101999594A CN 101999594 A CN101999594 A CN 101999594A CN 2010105285201 A CN2010105285201 A CN 2010105285201A CN 201010528520 A CN201010528520 A CN 201010528520A CN 101999594 A CN101999594 A CN 101999594A
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Abstract
The invention provides a preparation method of an instant bean curd puff and a prepared instant bean curd puff. Therefore, a bean curd puff serving as a folk snack is produced in a standardized way and can be eaten once a package is opened or can be eaten after being brewed simply. The preparation method of the instant bean curd puff comprises the following steps of: (1) preparing materials mainly comprising raw material flour for steamed bread or cakes, bean curds, seasoning oil, dry fruits and vegetables or brined vegetables and seasonings; (2) processing; and (3) sealing and packaging. The instant bean curd puff prepared by the method is a non-fried instant food and can be eaten once the package is opened or can be eaten after being brewed simply; and the instant bean curd puff basically keeps the flavor of the conventional way, is convenient to eat, has good mouthfeel, is nutrient and healthy and has various flavors.
Description
Technical field
The present invention relates to a kind of preparation method of instant food, be specifically related to the preparation method of fast food bean curd puff.
Background technology
Bean curd puff is a kind of polytrophic traditional characteristics snack of Shaanxi Province's Weinan City, Chang Zuowei sees the curbside booth earlier, generally being that steamed bun or the cake of breaking into fritter off with the fingers and thumb are covered with hot bean curd, watering hot beancurd soup, is edible behind the Chinese toon that salts down on the accent, special chilli oil, the condiment juice.This snack is liked by the masses deeply in the locality, Weinan, but the curbside of doing existing food as showing of other earlier, and bean curd puff seldom continues the street pedlar later in breakfast time, wants to eat and non-availability for the people of many bubbles of liking taking liberties with joke.Moreover traditional bean curd puff taste is single, can not satisfy diversified demand; In addition, the modern has relatively high expectations to food hygiene, and the environmental sanitation of street corner booth is satisfied not to the utmost.
Therefore, consider a kind of fast food bean curd puff of the similar instant noodles, can satisfy people's demand.
Summary of the invention
The invention provides the preparation method of fast food bean curd puff and the fast food bean curd puff of preparation thereof, make this folk snack of bean curd puff be able to standardized production, but both instant baggeds, also can be instant through simply brewing.
Technical scheme of the present invention is as follows:
The preparation method of fast food bean curd puff may further comprise the steps:
1 gets the raw materials ready
Mainly be divided into the former charge level of steamed bun piece or cake piece, ripe bean curd, flavouring oil, dry fruit vegetables or the vegetables that salt down, these five parts of flavoring; Wherein, the composition and the percentage by weight of the former charge level of steamed bun piece or cake piece consist of:
Flour 60-100%
One of corn flour, soy noodle, Ipomoea batatas face, mung bean face, rice flour or buckwheat flour 0-40%;
2 processing and preparing
(2.1) and face, system steamed bun piece or cake piece: described former charge level is put into container mix, Jia Shui and become the homely face that steamed bun or cake are used of making; Make steamed bun piece or cake piece with machine again, steamed bun piece or cake piece are square block, and the length and width height is at 0.5-1.5CM; With steamed bun piece or the oven dry of cake piece, encapsulate with sealer by every part of 50-250 gram;
(2.2) preparation encapsulation bean curd: described ripe bean curd is cut into the square block of long 5-15CM, wide 5-15CM, high 0.5-5CM or the circular block of diameter 5-15CM, thick 0.5-5CM, encapsulates with sealer after the high-temperature sterilization;
(2.3) preparation flavouring oil: encapsulate with sealer after one of them restrains high-temperature sterilization by every bag of 5-15 with chilli oil, Chinese prickly ash oil, scallion oil, spiced oil, sesame oil, cream, maple sugar;
(2.4) the preparation dry fruit vegetables or the vegetables that salt down: the dry fruit vegetables or the vegetables that salt down are encapsulated with sealer by every bag of 5-15 gram sterilization back;
(2.5) flavoring is encapsulated with sealer by every bag of 5-15 gram;
3 packings
In air humidity is not more than 50% environment, will be through step 2) steamed bun piece or cake piece, encapsulation bean curd, flavouring oil, flavoring and dry fruit vegetables or the vegetables that salt down of gained pack with packaging bag or packing box.
The composition of the former charge level of above-mentioned steamed bun piece or cake piece and preferable percentage by weight are:
Flour 70-95%
One of corn flour, soy noodle, Ipomoea batatas face, mung bean face, rice flour or buckwheat flour 5-30%.
Above-mentioned steps 2 described oven dry are that steamed bun piece or cake piece are placed 150 degrees centigrade to 300 degrees centigrade bakings of dryer 10-20 minute, guarantee that steamed bun piece or cake piece are well-done and guarantee that moisture is below 5%.Can guarantee mouthfeel, make steamed bun piece or cake piece to preserve the long period at normal temperatures again.
Above-mentioned dry fruit vegetables are considered various taste collocation, can be selected from dried onion, dried diced carrot, dried thin mushroom fourth, preserved fruit, canned fruit and Seasonal fresh fruits etc., and the described vegetables that salt down generally can be selected the Chinese toon that salts down.
Above-mentioned flavoring is considered various taste collocation, is salt and monosodium glutamate, perhaps is white granulated sugar.
Above-mentioned ripe bean curd is to make more than 20 minutes through 100 celsius temperature boilings.
Above-mentioned ripe bean curd is preferably taken from making lactone bean curd.Making lactone bean curd is compared other bean curd, and the one, mouthfeel is good, and is soft tender fragrant sliding; The 2nd, mature production technology is fit to machine production; The 3rd, additive is few, more meets the requirement of modern's green health life.
This fast food bean curd puff brewed in hot water is edible: steamed bun piece, bean curd, vegetables are put into container, pour boiling water into to covering above article fully, put into flavouring oil and flavoring again, putting lid is edible after vexed 4 minutes.
This fast food bean curd puff cold water brews edible: steamed bun piece, bean curd, vegetables are put into container, pour cold water into to covering above article fully, put into flavouring oil and flavoring again, putting lid is edible after vexed 8 minutes.
This fast food bean curd puff instant bagged: steamed bun piece, bean curd are done ripe in process fully, can open the bag back and directly eat.
The present invention has the following advantages:
1, the fast food bean curd puff of the present invention's preparation is a non-fried instant food, but instant bagged, also can be instant through simply brewing, substantially the local flavor that has kept traditional approach, instant not only, mouthfeel is good, and nutrient health, also possess the diversity on the taste simultaneously, it is edible to be fit to most people, and it is edible to be fit to people not agnate, different religions.
2, the fast food bean curd puff of the present invention's preparation, normal temperature is preserved, the advantage of long shelf-life but have, and the shelf-life can reach 1 year; Easy to carry, storage convenience.
3, owing to the fried link that does not have general instant food processing, so processing cost of the present invention is lower than fried instant face about 20%; Contained steamed bun piece of this product or cake piece, bean curd, flavouring oil, condiment powder, dry fruit vegetables do not change character own under normal temperature condition, but normal temperature is preserved.Because steamed bun piece or cake piece water content are lower than 5%, oil-containing lipid composition is not perishable in sealing bag under the normal temperature; Bean curd is after high-temperature sterilization and encapsulation, so the shelf-life generally can reach more than 1 year when this fast food bean curd puff is not opened under bag situation normal temperature.
4, the present invention has realized the standardized production of this folk snack of bean curd puff, and raw material, equipment all can be bought in market.
The specific embodiment
The preparation method of fast food bean curd puff of the present invention is described in detail in detail below for example.
Embodiment 1
100kg flour is added the face that hydration becomes daily life of a family system steamed bun or cake, make steamed bun piece or the cake piece of length and width height with machine again at 1cm, put into 250 degrees centigrade of bakings of dryer 15 minutes, guarantee that steamed bun piece or cake piece are well-done and guarantee moisture, according to encapsulating with sealer by every part 200 gram below 5%.
Machine-processed making lactone bean curd is cut into the rectangular blocks of the high 1cm of the wide 8cm of long 10cm, in steam more than 100 degrees centigrade, steams after 20 minutes and encapsulate with sealer.
The chilli oil that will prepare under 400 degrees centigrade of oily temperature encapsulates with sealer by every bag 10 gram.
The Chinese toon that will salt down encapsulates with sealer by every bag 5 gram
Condiment powder such as salt, monosodium glutamate are encapsulated with sealer by every bag 5 gram.
At last under air humidity is not more than 50% environment, with above-mentioned article packaging bags.
After this product boiling water brews 4 minutes, the color glow, taste is hot bright fragrant, and the steamed bun piece is neither too hard, nor too soft, and bean curd is fresh and tender, and mouthfeel is smooth.
Embodiment 2
81kg flour is added the face that hydration becomes daily life of a family system steamed bun or cake with corn flour 19kg, make steamed bun piece or the cake piece of length and width height with machine again at 1.5cm, put into 250 degrees centigrade of bakings of dryer 15 minutes, guarantee that steamed bun piece or cake piece are well-done and guarantee moisture, according to encapsulating with sealer by every part 150 gram below 5%.
The common beancurd of manual manufacture is cut into the circular block of diameter 8cm, thick 1.5cm, in steam more than 100 degrees centigrade, steams after 20 minutes and encapsulate with sealer.
The scallion oil that will prepare under 400 degrees centigrade of oily temperature encapsulates with sealer by every bag 10 gram.
Dried onion and dried diced carrot are encapsulated with sealer by every bag 5 gram
Condiment powder such as salt, monosodium glutamate are encapsulated with sealer by every bag 5 gram.
At last under air humidity is not more than 50% environment, with above-mentioned article packaging bags.
After this product boiling water brewed 4 minutes, green onion perfume (or spice) overflowed, and the salty perfume (or spice) of taste is agreeable to the taste, and the steamed bun piece is neither too hard, nor too soft, and bean curd is fresh and tender, and mouthfeel is smooth.
Embodiment 3
95kg flour is added the face that hydration becomes daily life of a family system steamed bun or cake with mung bean face 5kg, make steamed bun piece or the cake piece of length and width height with machine again at 0.5cm, put into 250 degrees centigrade of bakings of dryer 15 minutes, guarantee that steamed bun piece or cake piece are well-done and guarantee moisture, according to encapsulating with sealer by every part 250 gram below 5%.
Machine-processed bean curd is cut into the circular block of diameter 8cm, thick 2cm, in steam more than 100 degrees centigrade, steams after 20 minutes and encapsulate with sealer.
Every bag 50 gram of cream is encapsulated with sealer.
Consider cream and salt, the general different foods of monosodium glutamate, can select this moment various fruit products to strengthen mouthfeel and taste, as preserved fruit, canned fruit, Seasonal fresh fruits etc.And have a liking for sweet crowd for being fit to part, the seasoning material package can encapsulate 5 gram white sugar increases sweet taste.
At last under air humidity is not more than 50% environment, with above-mentioned article packaging bags.
After this product boiling water brewed 5 minutes, mouthfeel was soft glutinous, had a sweet taste, and the steamed bun piece is slightly soft, and bean curd is fresh and tender, and cream is fragrant and sweet.
Embodiment 4
60kg flour is added the face that hydration becomes daily life of a family system steamed bun or cake with buckwheat flour 40kg, make steamed bun piece or the cake piece of length and width height with machine again at 1.5cm, put into 250 degrees centigrade of bakings of dryer 15 minutes, guarantee that steamed bun piece or cake piece are well-done and guarantee moisture, according to encapsulating with sealer by every part 100 gram below 5%.
Machine-processed making lactone bean curd is cut into the circular block of diameter 8cm, thick 2cm, in steam more than 100 degrees centigrade, steams after 20 minutes and encapsulate with sealer.
The sesame oil that will prepare under 400 degrees centigrade of oily temperature encapsulates with sealer by every bag 20 gram.
The dried thin mushroom fourth is encapsulated with sealer by every bag 5 gram
Condiment powder such as salt, monosodium glutamate are encapsulated with sealer by every bag 5 gram.
At last under air humidity is not more than 50% environment, with above-mentioned article packaging bags.
After this product boiling water brewed 4 minutes, giving off a strong fragrance assailed the nostrils, and the salty perfume (or spice) of taste is agreeable to the taste, and the steamed bun piece is neither too hard, nor too soft, and bean curd is fresh and tender, the mushroom chewiness.
In addition, it is edible that the fast food bean curd puff of the present invention's preparation also can adopt cold water to brew, and generally requires the water more than 25 degrees centigrade to brew more than 8 minutes, i.e. edible.
Because each material that the present invention prepares before the time encapsulation is prepared food, so but also instant bagged.
Steamed bun piece that the fast food bean curd puff of the present invention's preparation is included or cake piece, bean curd, flavouring oil, condiment powder, dry fruit vegetables do not change character own under normal temperature condition, but normal temperature is preserved; Because steamed bun piece or cake piece water content are lower than 5%, oil-containing lipid composition is not perishable in sealing bag under the normal temperature; Bean curd is after high-temperature sterilization and encapsulation, so the shelf-life generally can reach more than 1 year when this fast food bean curd puff is not opened under bag situation normal temperature.
Claims (8)
1. the preparation method of fast food bean curd puff may further comprise the steps:
1) gets the raw materials ready
Mainly be divided into the former charge level of steamed bun piece or cake piece, ripe bean curd, flavouring oil, dry fruit vegetables or the vegetables that salt down, these five parts of flavoring; Wherein, the composition and the percentage by weight of the former charge level of steamed bun piece or cake piece consist of:
Flour 60-100%
One of corn flour, soy noodle, Ipomoea batatas face, mung bean face, rice flour or buckwheat flour 0-40%;
2) processing and preparing
(2.1) and face, system steamed bun piece or cake piece: described former charge level is put into container mix, Jia Shui and become the homely face that steamed bun or cake are used of making; Make steamed bun piece or cake piece with machine again, steamed bun piece or cake piece are square block, and the length and width height is at 0.5-1.5CM; With steamed bun piece or the oven dry of cake piece, encapsulate with sealer by every part of 50-250 gram;
(2.2) preparation encapsulation bean curd: described ripe bean curd is cut into the square block of long 5-15CM, wide 5-15CM, high 0.5-5CM or the circular block of diameter 5-15CM, thick 0.5-5CM, encapsulates with sealer after the high-temperature sterilization;
(2.3) preparation flavouring oil: encapsulate with sealer after one of them restrains high-temperature sterilization by every bag of 5-15 with chilli oil, Chinese prickly ash oil, scallion oil, spiced oil, sesame oil, cream, maple sugar;
(2.4) the preparation dry fruit vegetables or the vegetables that salt down: the dry fruit vegetables or the vegetables that salt down are encapsulated with sealer by every bag of 5-15 gram sterilization back;
(2.5) flavoring is encapsulated with sealer by every bag of 5-15 gram;
3) packing
In air humidity is not more than 50% environment, will be through step 2) steamed bun piece or cake piece, encapsulation bean curd, flavouring oil, flavoring and dry fruit vegetables or the vegetables that salt down of gained pack with packaging bag or packing box.
2. the preparation method of fast food bean curd puff according to claim 1 is characterized in that: the composition and the percentage by weight of the former charge level of described steamed bun piece or cake piece consist of:
Flour 70-95%
One of corn flour, soy noodle, Ipomoea batatas face, mung bean face, rice flour or buckwheat flour 5-30%.
3. the preparation method of fast food bean curd puff according to claim 2, it is characterized in that: step 2) described oven dry is that steamed bun piece or cake piece are placed 150 degrees centigrade to 300 degrees centigrade bakings of dryer 10-20 minute, guarantees that steamed bun piece or cake piece are well-done and guarantees that moisture is below 5%.
4. the preparation method of fast food bean curd puff according to claim 3 is characterized in that: described dry fruit vegetables are selected from dried onion, dried diced carrot, dried thin mushroom fourth, preserved fruit, canned fruit and Seasonal fresh fruits, and the described vegetables that salt down select to salt down Chinese toon.
5. the preparation method of fast food bean curd puff according to claim 3 is characterized in that: described flavoring is salt and monosodium glutamate, perhaps is white granulated sugar.
6. the preparation method of fast food bean curd puff according to claim 3 is characterized in that: described ripe bean curd is to make more than 20 minutes through 100 celsius temperature boilings.
7. the preparation method of fast food bean curd puff according to claim 6 is characterized in that: the described ripe bean curd making lactone bean curd of drawing materials.
8. the fast food bean curd puff that makes as the preparation method of the arbitrary described fast food bean curd puff of claim 1 to 7.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010105285201A CN101999594B (en) | 2010-11-03 | 2010-11-03 | Preparation method of instant bean curd puff and prepared instant bean curd puff |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010105285201A CN101999594B (en) | 2010-11-03 | 2010-11-03 | Preparation method of instant bean curd puff and prepared instant bean curd puff |
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| CN101999594A true CN101999594A (en) | 2011-04-06 |
| CN101999594B CN101999594B (en) | 2013-03-13 |
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| CN2010105285201A Expired - Fee Related CN101999594B (en) | 2010-11-03 | 2010-11-03 | Preparation method of instant bean curd puff and prepared instant bean curd puff |
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1097940A (en) * | 1994-06-24 | 1995-02-01 | 北京市营养源研究所 | Instant cake reheated in boiling soup and production technology thereof |
| CN1132034A (en) * | 1995-03-31 | 1996-10-02 | 关伟立 | Convenient foodstuff of beef and mutton mixed with steamed bun and its prodn. tech |
| CN1857121A (en) * | 2006-05-29 | 2006-11-08 | 刘义伟 | Method for making soaked steamed bun in roasted duck |
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2010
- 2010-11-03 CN CN2010105285201A patent/CN101999594B/en not_active Expired - Fee Related
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1097940A (en) * | 1994-06-24 | 1995-02-01 | 北京市营养源研究所 | Instant cake reheated in boiling soup and production technology thereof |
| CN1132034A (en) * | 1995-03-31 | 1996-10-02 | 关伟立 | Convenient foodstuff of beef and mutton mixed with steamed bun and its prodn. tech |
| CN1857121A (en) * | 2006-05-29 | 2006-11-08 | 刘义伟 | Method for making soaked steamed bun in roasted duck |
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| CN101999594B (en) | 2013-03-13 |
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