CN102696774A - Preparation method for fragrant cakes - Google Patents
Preparation method for fragrant cakes Download PDFInfo
- Publication number
- CN102696774A CN102696774A CN2012101629238A CN201210162923A CN102696774A CN 102696774 A CN102696774 A CN 102696774A CN 2012101629238 A CN2012101629238 A CN 2012101629238A CN 201210162923 A CN201210162923 A CN 201210162923A CN 102696774 A CN102696774 A CN 102696774A
- Authority
- CN
- China
- Prior art keywords
- blinds
- preparation
- stew
- flavouring
- soy sauce
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Images
Abstract
The invention provides a preparation method for fragrant cakes. The preparation method for the fragrant cakes comprises the following steps: cutting: cutting bean curd sheets into small smashed bean curd sheets of less than or equal to 3cm*1.5cm; marinating: putting the small smashed bean curd sheets into boiling marinade and marinating to obtain the marinated small smashed bean curd sheets, wherein the marinade consists of water and edible plant spice; and pressing: wrapping the marinated small smashed bean curd sheets with cloth, pressing and cutting to obtain the fragrant cakes. The fragrant cakes are the products produced by processing leftover materials and waste materials generated during production of the bean curd sheets, so the production cost of the enterprise can be effectively reduced.
Description
Technical field
The present invention relates to a kind of preparation method of flavouring, belong to the typical local food processing technique field.
Background technology
Soybean contains abundant and comprehensive nutrient, and high protein, essential amino acid and the various trace elements of its collection needed by human are one.The food of processing with soybean is the optimum food of patient's body-buildings such as hypertension, diabetes, obesity.At present; Utilize soybean can be processed into multiple eating bean product easily; Wherein dried bean curd, bean curd, blinds because protein is higher than chicken, lean meat, are a kind of nutritious food; At present mostly the preparation method of dried bean curd is traditional immersion, defibrination, filtration, mashing off, adds coagulating agent (as: bittern, gypsum) and become tender bean curd, again through being squeezed into blinds.At present; Bean product enterprise all can produce leftover pieces and dead meal more or less when producing blinds; Directly scrap and abandon burden and the cost that has then directly increased enterprise; And similarly the leftover pieces utilization mostly is to add again after pulverizing to use, and quality such as the toughness of product, mouthfeel are all had bigger influence.
Summary of the invention
The present invention provides a kind of preparation method of flavouring.
For achieving the above object, the technical scheme that the present invention adopts is: a kind of preparation method of flavouring comprises:
Cut: blinds is cut into the little broken blinds that is less than or equal to 1.5 centimetres of 3 cm x,
Stew in soy sauce: carry out the little broken blinds that stew in soy sauce obtains stew in soy sauce in the thick gravy that little broken blinds input is boiled; The composition of raw materials of wherein said thick gravy is made up of water and food plant spices;
Compacting: the little broken blinds of stew in soy sauce is suppressed it with cloth coating back, promptly got flavouring through cutting again.
Related content in the technique scheme is explained as follows:
1, in the such scheme, the quality percentage composition of food plant spices is 5 ~ 30% in the composition of raw materials of described thick gravy.
2, in the such scheme, said flavorant is selected from green onion, ginger, garlic, capsicum, anise, fennel, cassia bark, pepper, Chinese prickly ash, fennel seeds, onion, cloves, fragrant fruit, orange peel, the root of Dahurain angelica, peppermint, fructus amomi, nutmeg, coriander, mustard, almond.
Because the technique scheme utilization, the present invention compared with prior art has advantage and effect:
1, flavouring of the present invention is the product that the leftover pieces that produce when utilize producing blinds and dead meal process, and can effectively reduce the production cost of enterprise.
2, the flavouring mouthfeel that makes of the present invention is unique, and similar bean product with other are compared has bigger difference, and can be directly edible as cold dish, fills up the market demand of bean product differentiation.
Description of drawings
Accompanying drawing 1 is a flow chart of the present invention.
The specific embodiment
Below in conjunction with accompanying drawing and embodiment the present invention is further described:
Embodiment one: a kind of preparation method of flavouring
A kind of preparation method of flavouring comprises:
Cut: blinds is cut into the little broken blinds that is less than or equal to 1.5 centimetres of 3 cm x,
Stew in soy sauce: carry out the little broken blinds that stew in soy sauce obtains stew in soy sauce in the thick gravy that little broken blinds input is boiled; The composition of raw materials of wherein said thick gravy is made up of water and food plant spices;
Compacting: the little broken blinds of stew in soy sauce is suppressed it with cloth coating back, promptly got flavouring through cutting again.
The further optimized technical scheme of the specific embodiment of the invention, said flavorant are selected from green onion, ginger, garlic, capsicum, anise, fennel, cassia bark, pepper, Chinese prickly ash, fennel seeds, onion, cloves, fragrant fruit, orange peel, the root of Dahurain angelica, peppermint, fructus amomi, nutmeg, coriander, mustard, almond.
The further optimized technical scheme of the specific embodiment of the invention, the quality percentage composition of food plant spices is 5 ~ 30% in the composition of raw materials of described thick gravy.
Embodiment two: a kind of preparation method of flavouring
A kind of preparation method of flavouring comprises:
1, broken blinds is selected: will have peculiar smell, foreign matter, blinds in small, broken bits to choose by production operators, it is to be processed to keep satisfactory broken blinds.
2, cut: production operators is put into frame with qualified broken blinds, cuts into the little broken blinds that is not more than 3 * 1.5cm with cutter.
3, stew in soy sauce: in the stew in soy sauce pot, add quantitative running water, add the anistree and cassia bark of natural perfume material then and hot plate, treat that thick gravy puts into quantitative tiny blinds stew in soy sauce after boiled, 20-25 minute stew in soy sauce time, with broken blinds feel like jelly, all tasty till.Mass ratio anistree and cassia bark is 1 ︰ 1, and in the bittern, the quality percentage composition of food plant spices is 6%.
4, compacting: the broken blinds of pulling out behind the stew in soy sauce is put into the pressboard box that infantees is laid, broken blinds quantity with concordant with the pressboard box be standard, press time 20-25 minute.
5, cut: the flavouring semi-finished product that suppress are taken off from press, remove wrapping cloth then and be positioned in the clean Turnround basket, cut by the specification of flavouring 250g or 500g then.
6, packing: the flavouring that branch is cut is packed in the packaging bag, is positioned on the vacuum packing machine to vacuumize, seal and coding.The time that vacuumizes is 5-6 second, has the packaging product of gas leakage to choose.
7, warehouse-in: packaged flavouring is positioned in 2-5 ℃ the freezer and stores, the storage time was less than 36 hours.
The foregoing description only is explanation technical conceive of the present invention and characteristics, and its purpose is to let the personage who is familiar with this technology can understand content of the present invention and enforcement according to this, can not limit protection scope of the present invention with this.All equivalences that spirit is done according to the present invention change or modify, and all should be encompassed within protection scope of the present invention.
Claims (3)
1. the preparation method of a flavouring comprises:
Cut: blinds is cut into the little broken blinds that is less than or equal to 1.5 centimetres of 3 cm x;
Stew in soy sauce: carry out the little broken blinds that stew in soy sauce obtains stew in soy sauce in the thick gravy that little broken blinds input is boiled; The composition of raw materials of wherein said thick gravy is made up of water and food plant spices;
Compacting: the little broken blinds of stew in soy sauce is suppressed it with cloth coating back, promptly got flavouring through cutting again.
2. the preparation method of flavouring according to claim 1 is characterized in that: said flavorant is selected from green onion, ginger, garlic, capsicum, anise, fennel, cassia bark, pepper, Chinese prickly ash, fennel seeds, onion, cloves, fragrant fruit, orange peel, the root of Dahurain angelica, peppermint, fructus amomi, nutmeg, coriander, mustard, almond.
3. the preparation method of flavouring according to claim 1, it is characterized in that: the quality percentage composition of food plant spices is 5 ~ 30% in the composition of raw materials of described thick gravy.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012101629238A CN102696774A (en) | 2012-05-24 | 2012-05-24 | Preparation method for fragrant cakes |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012101629238A CN102696774A (en) | 2012-05-24 | 2012-05-24 | Preparation method for fragrant cakes |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102696774A true CN102696774A (en) | 2012-10-03 |
Family
ID=46890074
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2012101629238A Pending CN102696774A (en) | 2012-05-24 | 2012-05-24 | Preparation method for fragrant cakes |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102696774A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105942206A (en) * | 2016-05-18 | 2016-09-21 | 绍兴市好吃来食品有限公司 | Balm and preparation method thereof |
| CN106616814A (en) * | 2017-01-20 | 2017-05-10 | 郑州雪麦龙食品香料有限公司 | Fried-pepper-flavored oil, fried-pepper-flavored soybean cake, and their making methods |
| CN109042900A (en) * | 2018-08-15 | 2018-12-21 | 盐城市天孜食品有限公司 | Flavouring and preparation method thereof |
| CN110226639A (en) * | 2019-07-18 | 2019-09-13 | 长沙市聚美合豆制品有限公司 | A method of plain squid dried bean curd is produced using bean curd leftover pieces |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6261544A (en) * | 1985-09-12 | 1987-03-18 | Fuji Oil Co Ltd | Production of laminated food |
| JPS62205754A (en) * | 1986-03-04 | 1987-09-10 | Tajimaya Shokuhin Kk | Production of massive food |
| CN102187909A (en) * | 2010-03-03 | 2011-09-21 | 金兴仓 | Processing method of fragrant bean curd |
-
2012
- 2012-05-24 CN CN2012101629238A patent/CN102696774A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6261544A (en) * | 1985-09-12 | 1987-03-18 | Fuji Oil Co Ltd | Production of laminated food |
| JPS62205754A (en) * | 1986-03-04 | 1987-09-10 | Tajimaya Shokuhin Kk | Production of massive food |
| CN102187909A (en) * | 2010-03-03 | 2011-09-21 | 金兴仓 | Processing method of fragrant bean curd |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105942206A (en) * | 2016-05-18 | 2016-09-21 | 绍兴市好吃来食品有限公司 | Balm and preparation method thereof |
| CN106616814A (en) * | 2017-01-20 | 2017-05-10 | 郑州雪麦龙食品香料有限公司 | Fried-pepper-flavored oil, fried-pepper-flavored soybean cake, and their making methods |
| CN109042900A (en) * | 2018-08-15 | 2018-12-21 | 盐城市天孜食品有限公司 | Flavouring and preparation method thereof |
| CN110226639A (en) * | 2019-07-18 | 2019-09-13 | 长沙市聚美合豆制品有限公司 | A method of plain squid dried bean curd is produced using bean curd leftover pieces |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103689516B (en) | Seasoning for steamed pork with rice flour and making method of seasoning | |
| CN101889692B (en) | Method for processing instant and convenient spicy lamb entrails | |
| CN102342472B (en) | Five-spice powder and preparation method thereof | |
| US20120021119A1 (en) | Curry seasoning and its preparation process | |
| CN102077964A (en) | Method for preparing spiced winter vegetables | |
| CN102578524A (en) | Method for making seasoning bag of instant glass noodles | |
| CN101822363A (en) | Selenium-enriched edible mushroom soup and cooking method thereof | |
| CN104041780B (en) | A kind of processing method of fresh peppery local flavor mixing chicken powder | |
| CN102715254A (en) | Crispy dried bean curd and method for preparing same | |
| CN106974247A (en) | It is a kind of to have public condiment of the roast chicken of paste flavor and pickled chilli flavor and preparation method thereof concurrently | |
| CN102696774A (en) | Preparation method for fragrant cakes | |
| CN104164358B (en) | A kind of seasoning aromatic vinegar | |
| CN103315323A (en) | Preparation method of luncheon duck meat with pickled pepper flavor | |
| CN1915087A (en) | Formula of instant powder for mutton, and fabricating technique | |
| CN102715259A (en) | Sponge dried bean curd and method for preparing same | |
| CN107950978A (en) | It is a kind of to facilitate the Fish with Chinese Sauerkraut condiment | |
| CN103952283A (en) | Flavored aromatic vinegar | |
| CN104256489A (en) | Natural color green mustard and preparation method thereof | |
| KR101652456B1 (en) | Method of manufacturing fish soy sauce | |
| CN101461510A (en) | Black pepper thick chilli sauce and method for preparing the same | |
| CN102715258A (en) | Method for preparing crispy dried bean curd | |
| KR100856037B1 (en) | Seasoning and the potato soup using them | |
| CN102038042A (en) | Technology for extracting bone oil and processing edible seasoning bone oil | |
| CN102793212A (en) | Spiced mashed fishbone can and preparation method thereof | |
| CN102715269A (en) | Crispy dried bean curd |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C12 | Rejection of a patent application after its publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20121003 |