CN102258087A

CN102258087A - Ash cultured bean curd

Info

Publication number: CN102258087A
Application number: CN201110211574XA
Authority: CN
Inventors: 杨锐
Original assignee: Weng'an County Dujiang Food Co Ltd
Current assignee: Weng'an County Dujiang Food Co Ltd
Priority date: 2011-07-27
Filing date: 2011-07-27
Publication date: 2011-11-30

Abstract

The invention discloses ash cultured bean curd. A making process of the ash cultured bean curd comprises the following steps of: (1) soaking selected soybean at the temperature of between 8 and 25 DEG C; (2) cleaning, pulping and sieving with a sieve of 150 to 200 meshes; (3) boiling and coagulating the soybean milk, and standing for 45 minutes; (4) squeezing, filtering, shaping, cutting the formed bean curd into blocks, putting the bean curd blocks into ash formed by mixing 2.5 kilograms of spiced salt and 25 kilograms of dried plant ash, and cleaning the bean curd by using water after 2 to 3 hours; (5) and cutting the bean curd into standard sheets or blocks by using a slicing machine after baking and sterilizing; and (6) packing in vacuum and warehousing. The made spiced salt flavor dried bean curd is delicate, proper in spicy flavor, fragrant and tasty in eating, memorable and rich in excellent plant protein, glutamic acid, asparagus root, unsaturated fatty acid, mineral substances and the like; and tasted by related technicians, the dried bean curd is good in color, aroma and taste, and is regarded as good healthy food, leisure food and a tourism product. The production method is strict in process, ensures the quality, and can realize mechanization and automatic control.

Description

A kind of ash training bean curd

Technical field

The present invention relates to a kind of preparation method of bean curd, be specifically related to a kind of ash training bean curd.

Background technology

China is with a long history, and is vast in territory.There are own habits and customs various places, and bean-curd product spreads in China more than one thousand years.Relate to not following 1,100 kinds of bean curd preparation methods.The patent documentation quantity of applying for to Patent Office between more than 20 year so far from 87 years according to our retrieval also has more than 800, does not have the patent application of ash training bean curd.Wherein, it is application number " 200610050945.X " that similar patent application is arranged, the application name is called (grey bean curd and production method), it is introduced that this application grey bean curd and production method are to get raw material bean curd, with raw material bean curd and plant ash is that 1: 1.5～3 (weight ratios) are carried out mix in proportion, places, and takes out and inhales the raw material bean curd that has removed moisture, use dry plant ash again, frying 20～25 minutes obtains the spherical bean curd of flexible, and the plant ash of removing on the bean curd that adheres to promptly gets the product grey bean curd, the delicious flavour of grey bean curd, tasty and delicious, aftertaste is long, welcome by the eater, production method is simple, convenient for production, cost is low, low price, simultaneously, product is nutritious, is a good food.Product is the spherical bean curd of dry toughness, is the foaming cavity in the bean curd, and relatively fried bean curd more steeps, and requires the long period to soak when eating, and it is clean repeatedly to change washing, though fresh and tender good to eat, require sometimes suitably with the vinegar wherein alkali flavor that neutralizes; The flavour juice of easy oil-feed salt of product and various dish, it is fine to make garnishes.

Because the grey bean curd product is ecosystem comparatively, from " getting raw material bean curd; with raw material bean curd and plant ash is that 1: 1.5～3 (weight ratios) are carried out mix in proportion; place; take out and inhale the raw material bean curd that has removed moisture; use dry plant ash again, frying 20～25 minutes obtains the spherical bean curd of flexible; the plant ash of removing on the bean curd that adheres to promptly gets the product grey bean curd ", process determines: bean curd is square when beginning to put into plant ash, but not fine and close, moisture more, again through the plant ash suction, frying, the internal moisture evaporation, expand inner formation than macroscopic-void, and product is irregular spherical product.Product orientation is as garnishes.

This product orientation: be to make leisure food and travelling products, the technology strictness, carefully-selected in material, method and all inequality on the grey bean curd product.

Summary of the invention

Purpose of the present invention, with the strict process conditions of selected raw material, a kind of special leisure food is made, this Fried Tofu with Spicy Salt, it not only distinguishes the flavor of fragrant tasty and refreshing, being rich in good vegetable protein, glutamic acid, lucid asparagus, unrighted acid, mineral matter etc. again, will be a kind of healthy food, leisure food and travelling products.By applicant's effort, perfect production technology has reached this requirement.

A kind of ash training of the present invention soybean curd preparing technique is the following step:

1, soaking 4 hours～6 hours under 8 ℃～25 ℃ temperature with selected soybean, is that soya bean is being about 115 kilograms of soya beans for 50 kilograms after the immersion before soaking;

2, it is clean to add the heavy washing of 2 times of soaked soybean, uses fiberizer slurrying, starches 150～200 mesh sieves;

3, the slurry after will filtering adds thermal agitation and boiled 30～50 minutes in saucepan, cools to 90 ℃ then, with green vegetables and the thin rice gruel ready-made sour soup that ferments, after the some slurry stirs, leaves standstill 45 minutes, wherein the PH of sour soup ≦ 3;

4, wrap the bean curd of solidification forming with filter cloth, squeezed drainage 1.5 hours with 50 kilograms pressure is lasting then, the bean curd that suppresses is cut into 2.3 ㎝～10.5 ㎝ bulks, by 50 kilograms of bean curd, put into the ash of 2.5 kilograms in the spiced salt and 25 kilograms of dry plant ash mixings, bean curd is rinsed well through water after 2～3 hours;

5, baking under 250 ℃ temperature, sterilization are 25 minutes～30 minutes, and being cut into standard with slicer then is thick 1.5 millimeters～2.5 millimeters, and long 5 centimetres, wide 2 centimetres sheet, or other bulks;

6, vacuum packaging, warehouse-in.

Beneficial effect of the present invention, spiced salt smoked bean curd with technology making of the present invention, dried bean curd is careful, and green pepper is suitably fragrant, and edible flavor is fragrant tasty and refreshing, enjoy endless aftertastes, be rich in good vegetable protein, glutamic acid, lucid asparagus, unrighted acid, mineral matter etc., ask relevant technologies personage product Taste, think that color, smell and taste are all good, think a kind of good healthy food, leisure food and travelling products.The strictness of production method technology, quality assurance, technology can realize mechanization and control automatically.

The specific embodiment

Embodiment 1

1, soaking 4 hours under 25 ℃ temperature with selected soybean, is that soya bean is being about 115 kilograms of soya beans for 50 kilograms after the immersion before soaking;

2, it is clean to add the heavy washing of 2 times of soaked soybean, use fiberizer slurrying, mistake 200 mesh sieves;

3, the slurry after will filtering adds thermal agitation and boiled 40 minutes in saucepan, cools to 90 ℃ then, with the sour soup that green vegetables and thin rice gruel fermentation are made, after the some slurry stirs, leaves standstill 45 minutes, wherein the PH of sour soup ≦ 3;

4, wrap the bean curd of solidification forming with filter cloth, then with 50 kilograms pressure squeezing drainage 2 hours, the bean curd that suppresses is cut into 2.3 ㎝～10.5 ㎝ bulks, by 50 kilograms of bean curd, put into the ash of 2.5 kilograms in the spiced salt and 12.5 kilograms of dry plant ash mixings, thumbnail is rinsed well through water after 2 hours;

5, baking under 250 ℃ temperature, sterilization are 30 minutes, and being cut into standard with slicer then is thick 1.5 millimeters, and long 5 centimetres, wide 2 centimetres, or other bulks;

6, vacuum packaging, warehouse-in.

Embodiment 2

1, soaking 6 hours under 8 ℃ temperature with selected soybean, is that soya bean gets 115 kilograms of soya beans for 50 kilograms before soaking after immersion;

2, it is clean to add the heavy washing of 2 times of soaked soybean, use fiberizer slurrying, mistake 150 mesh sieves;

3, the slurry after will filtering adds thermal agitation and boiled 30 minutes in saucepan, cools to 90 ℃ then, with the sour soup that green vegetables and thin rice gruel fermentation are made, after the some slurry stirs, leaves standstill 45 minutes, wherein the PH of sour soup ≦ 3;

4, wrap the bean curd of solidification forming with filter cloth, then with 50 kilograms pressure squeezing drainage 1～2 hour, the bean curd that suppresses is cut into 2.3 ㎝～10.5 ㎝ bulks, by 50 kilograms of bean curd, put into the ash of 2.5 kilograms in the spiced salt and 25 kilograms of dry plant ash mixings, through water after 2 hours that the thumbnail flushing is clean;

5, baking under 250 ℃ temperature, sterilization are 25 minutes, and being cut into standard with slicer then is thick 1.5 millimeters, and long 5 centimetres, wide 2 centimetres, or other bulks;

6, vacuum packaging, warehouse-in.

Claims

1. an ash is trained bean curd, and the manufacture craft that it is characterized in that it is the following step:

(1) soaking 4 hours～6 hours under 8 ℃～25 ℃ temperature with selected soybean, is that soya bean is 115 kilograms of soya beans for 50 kilograms before soaking after immersion;

(2) it is clean to add the heavy washing of 2 times of soaked soybean, uses fiberizer slurrying, starches 150～200 mesh sieves;

(3) slurry after will filtering adds thermal agitation and boiled 30～50 minutes in saucepan, cools to 90 ℃ then, with green vegetables and the thin rice gruel ready-made sour soup that ferments, after the some slurry stirs, leaves standstill 45 minutes, wherein the PH of sour soup ≦ 3;

(4) wrap the bean curd of solidification forming with filter cloth, squeezed drainage 1.5 hours with 50 kilograms pressure is lasting then, the bean curd that suppresses is cut into 2.3 ㎝～10.5 ㎝ bulks, by 50 kilograms of bean curd, put into the ash of 2.5 kilograms in the spiced salt and 25 kilograms of dry plant ash mixings, bean curd is rinsed well through water after 2～3 hours;

(5) baking under 250 ℃ temperature, sterilization are 25 minutes～30 minutes, and being cut into standard with slicer then is thick 1.5 millimeters～2.5 millimeters, and long 5 centimetres, wide 2 centimetres sheet, or other bulks;

(6) vacuum packaging, warehouse-in.