CN102613308A - Flavored Chiba bean curd and preparation method thereof - Google Patents
Flavored Chiba bean curd and preparation method thereof Download PDFInfo
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- CN102613308A CN102613308A CN2012100820923A CN201210082092A CN102613308A CN 102613308 A CN102613308 A CN 102613308A CN 2012100820923 A CN2012100820923 A CN 2012100820923A CN 201210082092 A CN201210082092 A CN 201210082092A CN 102613308 A CN102613308 A CN 102613308A
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Abstract
The invention discloses flavored Chiba bean curd and a preparation method thereof. The raw materials of the flavored Chiba bean curd comprise soybean, water, edible vegetable oil, corn starch, soy source, white granulated sugar, white pepper, edible salt and food additives; and the flavored Chiba bean curd prepared by adopting the preparation method provided by the invention not only keeps the Q interest and crispy natures of original bean curd, but also is added with specially-made marinade on the basis of original taste, so that the prepared flavored Chiba bean curd has strong braised food and pure taste.
Description
Technical field
The invention belongs to food processing field, more specifically relate to a kind of seasoning Chiba bean curd and preparation method thereof.
Background technology
Chiba bean curd is also claimed blinds bean curd or thousand pages of bean curd, is popular in the last few years vegetarian diet new product, is widely current in the Taiwan, the coastal cities and the northern area in continent, and the utmost point receives consumer's welcome.To be that main material is refining with soy meal and starch form for it; Be a kind of low fat, low-carb and be rich in the new century cuisines of protein; It has not only kept bean curd delicacy originally, more possesses distinctive Q strength and sharp and clear, also has superpower soup juice absorbability; Cooperate modern cooking, can make high-quality new fashion delicious food.
But the Chiba bean curd of selling in the market all is original flavor Chiba bean curd, and the product taste is comparatively single, can not satisfy groups of people's taste demand.
Summary of the invention
In order to address the above problem, the invention provides a kind of seasoning Chiba bean curd and preparation method thereof, this Chiba bean curd is selected materials through science, and the product pot-stewed fowl of preparation is thick and heavy, and mouthfeel is pure.
The present invention implements through following technical scheme:
A kind of raw material of seasoning Chiba bean curd comprises soya bean, water, edible vegetable oil, cornstarch, soy sauce, white granulated sugar, spice, edible salt and food additives.The mass fraction of described raw material is: soya bean 30-50 part, water 30-35 part, edible vegetable oil 8-12 part, cornstarch 2-6 part, soy sauce 2-5 part, white granulated sugar 1-4 part, spice 0.5-2 part, edible salt 0.5-2 part, food additives 0.1-1 part.Described food additives are sodium glutamate or 5'-flavour nucleotide disodium.
A kind of preparation method of seasoning Chiba bean curd mixes raw material by said mass fraction, cut and mix, and vacuumizes, adds after the boiling, section thick gravy and carry out halogen and boil, and oven dry, spice are promptly processed described seasoning Chiba bean curd.
The said speed of mixing of cutting is 4000r/min, and the time is 10-12min.
Described boiling temperature 90-100 ℃, time 20-40 minute.
The raw material of said thick gravy is formed and mass fraction is: water 80-90 part, soy sauce 2-5 part, white granulated sugar 1-3 part, green onion 1-3 part, ginger 1-3 part, sodium glutamate 1-2.5 part, anistree 0.1-0.9 part, cassia bark 0.1-0.5 part, fennel seeds 0.1-0.5 part, 5'-flavour nucleotide disodium 0.01-0.04 part.The mass ratio of the Chiba bean curd after said thick gravy and the section is 2:1.
Said bake out temperature is 100-120 ℃, and the time is 55-60 minute.
Advantage of the present invention is: the seasoning Chiba bean curd of the present invention preparation, not only kept the Q strength of original bean curd and sharp and clear, also on the basis of original flavor through adding special thick gravy, make the seasoning Chiba bean curd pot-stewed fowl of preparation thick and heavy, mouthfeel is pure.
The specific embodiment
Embodiment 1
A kind of raw material of seasoning Chiba bean curd comprises soya bean, water, edible vegetable oil, cornstarch, soy sauce, white granulated sugar, spice, edible salt and food additives.The mass fraction of described raw material is: 30 parts of soya beans, 30 parts in water, 8 parts of edible vegetable oils, 2 parts of cornstarch, 2 parts in soy sauce, 1 part of white granulated sugar, 0.5 part of spice, 0.5 part of edible salt, 0.1 part of food additives.Described food additives are sodium glutamate or 5'-flavour nucleotide disodium.
A kind of preparation method of seasoning Chiba bean curd mixes raw material by said mass fraction, cut and mix, and vacuumizes, adds after the boiling, section thick gravy and carry out halogen and boil, and oven dry, spice are promptly processed described seasoning Chiba bean curd.
The said speed of mixing of cutting is 4000r/min, and the time is 10min.
90 ℃ of described boiling temperatures, 20 minutes time.
The raw material of said thick gravy is formed and mass fraction is: 80 parts in water, 2 parts in soy sauce, 1 part of white granulated sugar, 1 part of green onion, 1 part of ginger, 1 part of sodium glutamate, 0.1 part of anise, 0.1 part on cassia bark, 0.1 part of fennel seeds, 0.01 part of 5'-flavour nucleotide disodium.The mass ratio of the Chiba bean curd after said thick gravy and the section is 2:1.
Said bake out temperature is 100 ℃, and the time is 55 minutes.
Embodiment 2
A kind of raw material of seasoning Chiba bean curd comprises soya bean, water, edible vegetable oil, cornstarch, soy sauce, white granulated sugar, spice, edible salt and food additives.The mass fraction of described raw material is: 50 parts of soya beans, 35 parts in water, 12 parts of edible vegetable oils, 6 parts of cornstarch, 5 parts in soy sauce, 4 parts of white granulated sugars, 2 parts of spices, 2 parts of edible salts, 1 part of food additives.Described food additives are sodium glutamate or 5'-flavour nucleotide disodium.
A kind of preparation method of seasoning Chiba bean curd mixes raw material by said mass fraction, cut and mix, and vacuumizes, adds after the boiling, section thick gravy and carry out halogen and boil, and oven dry, spice are promptly processed described seasoning Chiba bean curd.
The said speed of mixing of cutting is 4000r/min, and the time is 12min.
100 ℃ of described boiling temperatures, 40 minutes time.
The raw material of said thick gravy is formed and mass fraction is: 90 parts in water, 5 parts in soy sauce, 3 parts of white granulated sugars, 3 parts of green onions, 3 parts of ginger, 2.5 parts of sodium glutamates, 0.9 part of anise, 0.5 part on cassia bark, 0.5 part of fennel seeds, 0.04 part of 5'-flavour nucleotide disodium.The mass ratio of the Chiba bean curd after said thick gravy and the section is 2:1.
Said bake out temperature is 120 ℃, and the time is 60 minutes.
Embodiment 3
A kind of raw material of seasoning Chiba bean curd comprises soya bean, water, edible vegetable oil, cornstarch, soy sauce, white granulated sugar, spice, edible salt and food additives.The mass fraction of described raw material is: 40 parts of soya beans, 32 parts in water, 10 parts of edible vegetable oils, 4 parts of cornstarch, 3 parts in soy sauce, 2 parts of white granulated sugars, 1 part of spice, 1 part of edible salt, 0.5 part of food additives.Described food additives are sodium glutamate or 5'-flavour nucleotide disodium.
A kind of preparation method of seasoning Chiba bean curd mixes raw material by said mass fraction, cut and mix, and vacuumizes, adds after the boiling, section thick gravy and carry out halogen and boil, and oven dry, spice are promptly processed described seasoning Chiba bean curd.
The said speed of mixing of cutting is 4000r/min, and the time is 11min.
95 ℃ of described boiling temperatures, 30 minutes time.
The raw material of said thick gravy is formed and mass fraction is: 85 parts in water, 3 parts in soy sauce, 2 parts of white granulated sugars, 2 parts of green onions, 2 parts of ginger, 1.5 parts of sodium glutamates, 0.5 part of anise, 0.3 part on cassia bark, 0.3 part of fennel seeds, 0.02 part of 5'-flavour nucleotide disodium.The mass ratio of the Chiba bean curd after said thick gravy and the section is 2:1.
Said bake out temperature is 110 ℃, and the time is 58 minutes.
The above is merely preferred embodiment of the present invention, and all equalizations of doing according to claim of the present invention change and modify, and all should belong to covering scope of the present invention.
Claims (9)
1. seasoning Chiba bean curd, it is characterized in that: the raw material of described seasoning Chiba bean curd comprises soya bean, water, edible vegetable oil, cornstarch, soy sauce, white granulated sugar, spice, edible salt and food additives.
2. seasoning Chiba bean curd according to claim 1, it is characterized in that: the mass fraction of described raw material is: soya bean 30-50 part, water 30-35 part, edible vegetable oil 8-12 part, cornstarch 2-6 part, soy sauce 2-5 part, white granulated sugar 1-4 part, spice 0.5-2 part, edible salt 0.5-2 part, food additives 0.1-1 part.
3. seasoning Chiba bean curd according to claim 1 and 2 is characterized in that: described food additives are sodium glutamate or 5'-flavour nucleotide disodium.
4. the preparation method of a seasoning Chiba bean curd as claimed in claim 1 is characterized in that: raw material is mixed by said mass fraction, cut and mix, vacuumize, add after the boiling, section thick gravy and carry out halogen and boil, oven dry, spice are promptly processed described seasoning Chiba bean curd.
5. the preparation method of seasoning Chiba bean curd according to claim 4 is characterized in that: the said speed of mixing of cutting is 4000r/min, and the time is 10-12min.
6. the preparation method of seasoning Chiba bean curd according to claim 4 is characterized in that: described boiling temperature 90-100 ℃, and time 20-40 minute.
7. the preparation method of seasoning Chiba bean curd according to claim 4 is characterized in that: the raw material of said thick gravy is formed and mass fraction is: water 80-90 part, soy sauce 2-5 part, white granulated sugar 1-3 part, green onion 1-3 part, ginger 1-3 part, sodium glutamate 1-2.5 part, anistree 0.1-0.9 part, cassia bark 0.1-0.5 part, fennel seeds 0.1-0.5 part, 5'-flavour nucleotide disodium 0.01-0.04 part.
8. the preparation method of seasoning Chiba bean curd according to claim 4 is characterized in that: the mass ratio of the Chiba bean curd after said thick gravy and the section is 2:1.
9. the preparation method of seasoning Chiba bean curd according to claim 4 is characterized in that: said bake out temperature is 100-120 ℃, and the time is 55-60 minute.
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| Application Number | Priority Date | Filing Date | Title |
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| CN2012100820923A CN102613308A (en) | 2012-03-27 | 2012-03-27 | Flavored Chiba bean curd and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN2012100820923A CN102613308A (en) | 2012-03-27 | 2012-03-27 | Flavored Chiba bean curd and preparation method thereof |
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Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103262911A (en) * | 2013-05-24 | 2013-08-28 | 山东省高唐蓝山集团总公司 | Leaf-shaped bean curd and production method thereof |
| CN103392821A (en) * | 2013-07-02 | 2013-11-20 | 岳鹏 | Method for processing hypotensive Chiba tofu |
| CN103404607A (en) * | 2013-08-27 | 2013-11-27 | 福州素天下食品有限公司 | Rice cake shutter bean curd and production method thereof |
| CN103583709A (en) * | 2013-11-29 | 2014-02-19 | 湖南娄底百雄堂高科技农业有限责任公司 | Qianye bean curd and production method thereof |
| CN103651928A (en) * | 2013-11-19 | 2014-03-26 | 南乐县道德金农产品开发有限公司 | Preparation method of marinated bean curd sheet silks |
| CN105379854A (en) * | 2015-11-16 | 2016-03-09 | 典发食品（苏州）有限公司 | Manufacturing method for Chiba tofu |
| CN105532918A (en) * | 2016-02-04 | 2016-05-04 | 祖名豆制品股份有限公司 | Leisure Chiba bean curd and processing technology thereof |
| CN105660877A (en) * | 2016-01-07 | 2016-06-15 | 苏州金记食品有限公司 | Qianye shredded bean curds and preparation method thereof |
| CN106234618A (en) * | 2016-07-28 | 2016-12-21 | 天津市春升清真食品有限公司 | A kind of fragrant peppery thousand bean curd and preparation method thereof |
| CN109221438A (en) * | 2018-11-12 | 2019-01-18 | 黑河农耕大健康食品有限公司 | A kind of thousand rich in nutrition page bean curd and preparation method thereof |
| CN109463460A (en) * | 2017-09-07 | 2019-03-15 | 山东禹王生态食业有限公司 | A kind of bean powder thousand bean curd silk and preparation method thereof |
| CN114208934A (en) * | 2021-12-23 | 2022-03-22 | 讷河市笙得利农业科技发展有限公司 | Preparation method of defatted thousand-leaf bean curd |
-
2012
- 2012-03-27 CN CN2012100820923A patent/CN102613308A/en active Pending
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Cited By (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103262911A (en) * | 2013-05-24 | 2013-08-28 | 山东省高唐蓝山集团总公司 | Leaf-shaped bean curd and production method thereof |
| CN103262911B (en) * | 2013-05-24 | 2014-09-17 | 山东省高唐蓝山集团总公司 | Leaf-shaped bean curd and production method thereof |
| CN103392821A (en) * | 2013-07-02 | 2013-11-20 | 岳鹏 | Method for processing hypotensive Chiba tofu |
| CN103404607A (en) * | 2013-08-27 | 2013-11-27 | 福州素天下食品有限公司 | Rice cake shutter bean curd and production method thereof |
| CN103651928A (en) * | 2013-11-19 | 2014-03-26 | 南乐县道德金农产品开发有限公司 | Preparation method of marinated bean curd sheet silks |
| CN103583709A (en) * | 2013-11-29 | 2014-02-19 | 湖南娄底百雄堂高科技农业有限责任公司 | Qianye bean curd and production method thereof |
| CN105379854A (en) * | 2015-11-16 | 2016-03-09 | 典发食品（苏州）有限公司 | Manufacturing method for Chiba tofu |
| CN105660877A (en) * | 2016-01-07 | 2016-06-15 | 苏州金记食品有限公司 | Qianye shredded bean curds and preparation method thereof |
| CN105532918A (en) * | 2016-02-04 | 2016-05-04 | 祖名豆制品股份有限公司 | Leisure Chiba bean curd and processing technology thereof |
| CN106234618A (en) * | 2016-07-28 | 2016-12-21 | 天津市春升清真食品有限公司 | A kind of fragrant peppery thousand bean curd and preparation method thereof |
| CN109463460A (en) * | 2017-09-07 | 2019-03-15 | 山东禹王生态食业有限公司 | A kind of bean powder thousand bean curd silk and preparation method thereof |
| CN109221438A (en) * | 2018-11-12 | 2019-01-18 | 黑河农耕大健康食品有限公司 | A kind of thousand rich in nutrition page bean curd and preparation method thereof |
| CN114208934A (en) * | 2021-12-23 | 2022-03-22 | 讷河市笙得利农业科技发展有限公司 | Preparation method of defatted thousand-leaf bean curd |
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Application publication date: 20120801 |