CN102599259A - Method for making marinated, leisure and instant bean curd puffs - Google Patents
Method for making marinated, leisure and instant bean curd puffs Download PDFInfo
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- CN102599259A CN102599259A CN2012100569653A CN201210056965A CN102599259A CN 102599259 A CN102599259 A CN 102599259A CN 2012100569653 A CN2012100569653 A CN 2012100569653A CN 201210056965 A CN201210056965 A CN 201210056965A CN 102599259 A CN102599259 A CN 102599259A
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Abstract
The invention relates to soybean instant leisure food, in particular to a method for making marinated, multi-flavor, leisure and instant bean curd puffs with fried bean curd puffs, which includes: firstly, making marinade, putting the material into a pot with added boiled water, and boiling with intense fire for 1-10 minutes; secondly, cleaning 70-100 parts of bean curd puffs, pouring the bean curd puffs into a pot, adding 1-10 parts of vinegar, 5-10 parts of salt, 2-5 parts of peanut oil, 2-5 parts of sesame seed soil, 1-5 parts of white granulated sugar, 1-5 parts of cooking wine and 1-10 parts of monosodium glutamate, and stewing for 20-60 minutes with low fire; and thirdly, taking out the bean curd puffs, marinating the bean curd puffs, drying well, and performing aseptic packaging and sealing. The marinated, leisure and instant bean curd puffs in multiple series belong to a soybean leisure snack made mainly with finely selected first-class soybean by the traditional production process and modern technology, are unique in taste and have multiple tastes, can retain high protein nutrients of the material, and belong to an ideal nutritional flavored soybean product.
Description
Technical field
The present invention relates to a kind of bean product instant leisure food, and being specifically related to a kind of is the method for many tastes of raw material production stew in soy sauce instant leisure bean curd puff with the fried bean curd.
Background technology
Instant leisure food development at present is swift and violent, and leisure food is convenient, fast because of it, kind is various, particularly young man and children's favor of the pleasant consumer who enjoys China of mouthfeel.The leisure food annual sales amount increases year by year, and annual amplification about about 15%.The raw material of leisure food is to contain more starch based, grease class, mineral matter class and protein-based nutrient mostly; The kind of in fact protein-based instant leisure food still is fewer, and the present invention is exactly that series was not only delicious but also be rich in the leisure ready-to-eat food of protein.
As everyone knows; Protein is that people need most also is nutrient the most in short supply; From the resource and the economic condition of China, soya bean and bean product are main sources of phytoprotein, are all will in people's food configuration, occupy critical role now or in the future.Soya bean not only protein content is high, contains 18 seed amino acids, near the ratio of human body needs; Wherein eight kinds of essential amino acids content just surpass the summation of rice, wheat and corn; Be unique vegetable food product that can replace animal protein, and do not contain cholesterol, be easy to digest and assimilate; Cheap, can improve multiple rich man's disease and sub-health status.So it is necessary to develop a kind of instant leisure bean curd puff, not only satisfied the pursuit of consumer to delicious food, also realized the demand of human body to high quality protein matter.
Bean curd puff is a kind of in numerous bean product, and is with a long history in China, also is to receive one of dish that consumers in general like deeply.Wherein contain abundant protein, and bean curd albumen belongs to adequate proteins, not only contain 8 seed amino acids of needed by human, and its ratio also needs near human body, nutritive value is higher; The lecithin that bean curd puff contains can be removed the cholesterol that is attached on the vascular wall, prevents vascular sclerosis, angiocardiopathy preventing, protection heart; Contain several mineral materials simultaneously, supplement calcium prevents the osteoporosis that causes because of calcium deficiency, promotes skeleton development; For the women who likes to be beautiful, the soybean ideal of pure natural is especially protected the face nutritive food for beautifying face, and the phytoestrogen that from soybean, extracts is known as and preserves youthful looks, protects the healthy envoy of face; Soybean and product almost are not contain any fat, are the healthy food of low fat, low in calories, high protein, high nutrition.
Patent CN97108142.5 (fried bean curd), CN200910040141.5 (a kind of bean curd puff that contains Chinese herbal medicine) etc. disclose the preparation method of bean curd puff.At present, the leisure ready-to-eat food of processing with soya bean on the domestic and international market is more, and is in the majority with the local flavor dried bean curd.But relevant instant leisure bean curd puff and preparation method do not appear in the newspapers as yet.
Summary of the invention
The object of the present invention is to provide a kind of preparation method of many tastes of stew in soy sauce instant leisure type bean curd puff.This bean curd puff is of high nutritive value, flavour is delicious, color and luster evenly, the meat yellow-white, the distinctive fragrance of fried bean curd is arranged, and long shelf-life, the shelf-life can reach more than 10 months.
The technical scheme that the present invention adopts is following:
The lie fallow preparation method of instant bean curd puff of a kind of stew in soy sauce type is characterized in that, may further comprise the steps:
1., the making of halogen soup, raw material put into pot with plain boiled water big fire boiled 1～10 minute;
2., pour in the pot after 70～100 parts of bean curd puffs are cleaned, add 1～10 portion of vinegar, 5～10 portions of salt, 2～5 portions of peanut oil, 2～5 parts of Oleum Sesamis, 1～5 portion of white granulated sugar, 1～5 portion of cooking wine and 1～10 portion of monosodium glutamate again, little fire boiled 20～60 minutes;
3., pull bean curd puff out, stew in soy sauce drains soup juice, aseptic packaging sealing.
As a kind of embodiment, said halogen Tangyuan County material is 1～10 portion of chilli, 1～10 portion of Chinese prickly ash and 3～10 portions of ginger splices.
As a kind of embodiment, said halogen Tangyuan County material is 1～10 portion of Chinese prickly ash, 3～10 portions of ginger splices, 1～5 portion of fennel, 1～5 part of cassia bark and 1～5 portion of cloves.
As a kind of embodiment, said halogen Tangyuan County material is 1～10 portion of chicken flavor flavoring.
As a kind of embodiment, said halogen Tangyuan County material is 1～10 portion of bubble Chinese pepper and 3～10 portions of ginger splices.
The stew in soy sauce type of the multi-series of the present invention instant bean curd puff that lies fallow; With selected first-class soya bean is the in addition traditional processing technology of historic evolution of main raw material(s), cooperates Modern New Technology, the bean product of the producing little food that lies fallow; Edible taste is unique; Taste is numerous, and can keep the high-protein nutrient composition of raw material, is a kind of desirable flavour nutrient bean product.
The lie fallow advantage of instant bean curd puff of stew in soy sauce type is to look good, smell good and taste good, and taste is good, and is nutritious.Preparation technology is simple, can be suitable for domestic. applications, also can be fit to batch production large-scale production.Instant bagged, fry, cook soup etc., instant.
The specific embodiment
Below in conjunction with embodiment the present invention is further described.
Embodiment 1
The spicy flavor stew in soy sauce instant bean curd puff that lies fallow, form by the raw material of following weight:
75 parts of bean curd puffs, 10 parts in Chinese prickly ash, 10 parts of chilli, 5 parts of ginger splices, 6 parts of monosodium glutamates, 5 parts of vinegar, 5 parts of cooking wine, 10 parts of salt, 5 parts of peanut oil, 5 parts of Oleum Sesamis, 4 parts of white granulated sugars.
Step of preparation process is following:
1., chilli, Chinese prickly ash and ginger splices are bound up with gauze put into pot and boiled 5 minutes with plain boiled water;
2., pour in the pot after bean curd puff cleaned, property adding monosodium glutamate, vinegar, cooking wine, salt, peanut oil, Oleum Sesami and white granulated sugar again, little fire boiled 20 minutes;
3., pull bean curd puff out, stew in soy sauce drains soup juice, aseptic packaging sealing.
Embodiment 2
Spiced stew in soy sauce type instant leisure bean curd puff, form by the raw material of following weight:
70 parts of bean curd puffs, 5 parts in Chinese prickly ash, 5 parts of ginger splices, 5 parts in fennel, 5 parts on cassia bark, 5 parts of cloves, 6 parts of monosodium glutamates, 5 parts of vinegar, 5 parts of cooking wine, 8 parts of salt, 5 parts of peanut oil, 5 parts of Oleum Sesamis, 4 parts of white granulated sugars.
Step of preparation process is following:
1., Chinese prickly ash, ginger splices, cassia bark, fennel, cloves being put into pot boiled 10 minutes with plain boiled water;
2., pour in the pot after bean curd puff cleaned, property adding monosodium glutamate, vinegar, cooking wine, salt, peanut oil, Oleum Sesami and white granulated sugar again, little fire boiled 30 minutes;
3., pull bean curd puff out, stew in soy sauce drains soup juice, aseptic packaging sealing.
Embodiment 3
Chicken extract flavor stew in soy sauce instant leisure bean curd puff has aromatic chicken flavor, is made up of the raw material of following weight:
80 parts of bean curd puffs, 10 parts of chicken flavor flavorings (main component is hydrolyzed vegetable protein, yeast extract Sodium Inosinate and black thuja acid sodium), 6 parts of monosodium glutamates, 5 parts of vinegar, 5 parts of cooking wine, 8 parts of salt, 5 parts of peanut oil, 5 parts of Oleum Sesamis, 4 parts of white granulated sugars.
Step of preparation process is following:
1., the chicken flavor flavoring being put into pot boiled 1 minute with plain boiled water;
2., pour in the pot after bean curd puff cleaned, property adding monosodium glutamate, vinegar, cooking wine, salt, peanut oil, Oleum Sesami and white granulated sugar again, little fire boiled 20 minutes;
3., pull bean curd puff out, stew in soy sauce drains soup juice, aseptic packaging sealing.
Embodiment 4
Bubble green pepper flavor stew in soy sauce instant leisure bean curd puff, form by the raw material of following weight:
80 parts of bean curd puffs, 10 parts of Chinese pepper of bubble, 8 parts of ginger splices, 5 parts of vinegar, 5 parts of cooking wine, 8 parts of salt, 5 parts of peanut oil, 5 parts of Oleum Sesamis, 4 parts of white granulated sugars, 4 parts of monosodium glutamates.
Step of preparation process is following:
1., will steep Chinese pepper, ginger splices is put into pot and was boiled 5 minutes with plain boiled water;
2., pour in the pot after bean curd puff cleaned, property adding monosodium glutamate, vinegar, cooking wine, salt, peanut oil, Oleum Sesami and white granulated sugar again, little fire boiled 25 minutes;
3., pull bean curd puff out, stew in soy sauce drains soup juice, aseptic packaging sealing.
Stew in soy sauce instant leisure bean curd puff, its halogen soup is not limited in the foregoing description, can also adopt other various halogen soup, to satisfy the demand of making various different tastes.
Above content only is to what how the present invention implemented to be done to give an example and explanation; Rather than restriction protection scope of the present invention; Under the technical staff in present technique field described specific embodiment is made various modifications or replenish or adopt similar mode to substitute; Only otherwise depart from the structure of invention or surmount the defined scope of these claims, all should belong to protection scope of the present invention.
Claims (5)
1. the stew in soy sauce type preparation method of instant bean curd puff that lies fallow is characterized in that, may further comprise the steps:
1., the making of halogen soup, raw material put into pot with plain boiled water big fire boiled 1～10 minute;
2., pour in the pot after 70～100 parts of bean curd puffs are cleaned, add 1～10 portion of vinegar, 5～10 portions of salt, 2～5 portions of peanut oil, 2～5 parts of Oleum Sesamis, 1～5 portion of white granulated sugar, 1～5 portion of cooking wine and 1～10 portion of monosodium glutamate again, little fire boiled 20～60 minutes;
3., pull bean curd puff out, stew in soy sauce drains soup juice, aseptic packaging sealing.
2. the lie fallow preparation method of instant bean curd puff of a kind of stew in soy sauce type according to claim 1 is characterized in that said halogen Tangyuan County material is 1～10 portion of chilli, 1～10 portion of Chinese prickly ash and 3～10 portions of ginger splices.
3. the lie fallow preparation method of instant bean curd puff of a kind of stew in soy sauce type according to claim 1 is characterized in that said halogen Tangyuan County material is 1～10 portion of Chinese prickly ash, 3～10 portions of ginger splices, 1～5 portion of fennel, 1～5 part of cassia bark and 1～5 portion of cloves.
4. the lie fallow preparation method of instant bean curd puff of a kind of stew in soy sauce type according to claim 1 is characterized in that said halogen Tangyuan County material is 1～10 portion of chicken flavor flavoring.
5. the lie fallow preparation method of instant bean curd puff of a kind of stew in soy sauce type according to claim 1 is characterized in that said halogen Tangyuan County material is 1～10 portion of bubble Chinese pepper and 3～10 portions of ginger splices.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012100569653A CN102599259A (en) | 2012-02-29 | 2012-02-29 | Method for making marinated, leisure and instant bean curd puffs |
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| Application Number | Priority Date | Filing Date | Title |
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| CN2012100569653A CN102599259A (en) | 2012-02-29 | 2012-02-29 | Method for making marinated, leisure and instant bean curd puffs |
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| CN102599259A true CN102599259A (en) | 2012-07-25 |
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| CN2012100569653A Pending CN102599259A (en) | 2012-02-29 | 2012-02-29 | Method for making marinated, leisure and instant bean curd puffs |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106135438A (en) * | 2015-03-16 | 2016-11-23 | 湖南怡合村食品有限公司 | A kind of preparation method steeping green pepper bean curd with odor |
| CN110140930A (en) * | 2019-05-16 | 2019-08-20 | 广州天惠食品股份有限公司 | A kind of liquid concentrated brine baste and preparation method thereof |
| CN114586940A (en) * | 2020-12-07 | 2022-06-07 | 刘佰华 | Production process for quickly marinating bean products by using can bottles |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20040137134A1 (en) * | 2002-12-26 | 2004-07-15 | Jiro Kanamori | Process for producing deep-fried bean curd pouch |
| CN101088389A (en) * | 2006-06-16 | 2007-12-19 | 顾友恒 | Making process of salted vegetable with bean curd |
| CN101627812A (en) * | 2009-06-18 | 2010-01-20 | 上海清美绿色食品有限公司 | Method for producing dried chili bean curd |
-
2012
- 2012-02-29 CN CN2012100569653A patent/CN102599259A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20040137134A1 (en) * | 2002-12-26 | 2004-07-15 | Jiro Kanamori | Process for producing deep-fried bean curd pouch |
| CN101088389A (en) * | 2006-06-16 | 2007-12-19 | 顾友恒 | Making process of salted vegetable with bean curd |
| CN101627812A (en) * | 2009-06-18 | 2010-01-20 | 上海清美绿色食品有限公司 | Method for producing dried chili bean curd |
Non-Patent Citations (2)
| Title |
|---|
| 王守国: "《食疗卤菜》", 31 August 2004, article "五香油豆腐" * |
| 郝永德，等: "《豆制品生产工艺与深加工技术》", 31 July 1990, article "五香油豆腐块" * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106135438A (en) * | 2015-03-16 | 2016-11-23 | 湖南怡合村食品有限公司 | A kind of preparation method steeping green pepper bean curd with odor |
| CN110140930A (en) * | 2019-05-16 | 2019-08-20 | 广州天惠食品股份有限公司 | A kind of liquid concentrated brine baste and preparation method thereof |
| CN114586940A (en) * | 2020-12-07 | 2022-06-07 | 刘佰华 | Production process for quickly marinating bean products by using can bottles |
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Application publication date: 20120725 |