CN103155997A - Preparation method of handmade dried bean curd containing meat - Google Patents
Preparation method of handmade dried bean curd containing meat Download PDFInfo
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- CN103155997A CN103155997A CN201310088408.4A CN201310088408A CN103155997A CN 103155997 A CN103155997 A CN 103155997A CN 201310088408 A CN201310088408 A CN 201310088408A CN 103155997 A CN103155997 A CN 103155997A
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Abstract
The invention discloses a preparation method of a handmade dried bean curd containing meat. The preparation method comprises the steps of selecting beans, soaking beans, grinding beans into thick liquid, boiling the thick liquid, condensing the thick liquid, settling the thick liquid, wrapping a blank, squeezing, adding alkali, specially preparing brine, marinating dried bean curd, baking, stirring materials, bagging, and conducting vacuum pumping. According to the preparation method, the preparation process is fine, high-quality materials are used, the flavor is unique, the taste is fine and smooth, and the dried bean curd is fresh and pliable, rich in nutrition, suitable for people of all ages, and is deeply loved by consumers.
Description
Technical field
The present invention relates to a kind of preparation method of food, relate in particular to a kind of preparation method of dried bean curd
Background technology
Dried bean curd is as a kind of nutritious, all-ages food, each big and medium-sized cities that spread all over the country, and find a good sale in the ground such as the U.S., Thailand, Singapore, and the Nanxi dried bean curd occupies than great share on national bean product processing industry market.The Nanxi dried bean curd is successfully declared the geography symbol product protection, and uses Nanxi dried bean curd certificate of origin trade mark through State Administration for Industry and Commerce's approval." Nanxi dried bean curd " as an industry of Nanxi, obtains flourishly, and at present, existing more than 30 the dried bean curd manufacturing enterprise in this district has wherein emerged a collection of famous brand name, as " Xiao Shanfang ", " good bar food ", " common person mill ", " Yulin " etc.
Summary of the invention
The invention discloses a kind of manufacture method of dried bean curd, its manufacture craft is meticulous, selected material, unique flavor, taste fine and smooth, bright fragrant pliable and tough, nutritious, all-ages, liked by the consumer.
1, a kind of preparation method that contains the manual dried bean curd of meat, is characterized in that, comprises the steps:
One, select beans: the choosing of the foreign material in high quality soybean is clean;
Two, bubble beans: soak with soybean, and then soaked soybean is rinsed well with clear water;
Three, defibrination: soybean is carried out defibrination;
Four, mashing off: the soya-bean milk of milled boils with fire, and the temperature of mashing off is suitable;
Five, select slurry: soya-bean milk is given me a little with courage water it is solidified, and will kill into granular various meat when selecting slurry and add in soya-bean milk, makes its shaping;
Six, heavy slurry: beans are selected the Tofu pudding precipitation of solidifying and are wrapped embryo after 3-8 minute;
Seven, bag embryo; According to different needs, embryo is bundled into different shapes;
Eight, squeezing: the embryo of silkworms of wrapping is squeezed;
Nine, wear alkali: the embryo of silkworms that is shaped is burnt to put into to the 80-90 degree with buck, water wherein wear alkali, then pull embryo of silkworms use water rinse 1-3 minute out;
Ten, secret bittern: first with in medicinal 80 degree water soak, soak time is 3-4 hour, then it is fried to put into pot, when fried, the standby low baking temperature was fried into water juice and fried good juice is mixed into bittern in 3-4 hour; Wherein said Chinese medicine comprises: 1 part of spirit grass, 4 parts of ligusticum sinense olivers, finish pull out 1 part, 20 parts of fennel seeds, 5 parts of hawthorn, 15 parts of Chinese cassia trees, kowtow 3 parts, 3 parts of meat bucket hats, 8 parts, Radix Glycyrrhizae, 3 parts of native husky benevolence, 2 parts of tsaokos, 4 parts of fructus alpiniae oxyphyllaes, 0.5 part of rhizoma nardostachyos in vain, 1 part, anistree 6 parts, three how 3 parts, 2 parts of the roots of Dahurain angelica, 1 part of jatamans valeriana rhizome, 1 part of white tea, 6 parts of old gingers, 1 part of hot pepper, 3 parts, Chinese prickly ash are returned by red 3 parts, 8 parts of spiceleafs, 1 part of lemon-grass, 4 parts of dried orange peels, 1 part of cloves, wide fragrant 0.5 part, the party of kowtowing; Described juice is with 10 parts, soya-bean oil, and 3 parts, rock sugar, 5 parts, brown sugar are fried;
11, preserved dried beancurd: stew in soy sauce dried bean curd after should mixing with monosodium glutamate, bean cotyledon in bittern, stew in soy sauce 3-5 time repeatedly; Preferred 4 times;
12, baking: stew in soy sauce semi-finished product are out toasted, toast 3-5 time, each time 25-35 minute of toasting is until dry by the fire water content 30-40% to moisture content; Preferred baking 4 times; Toasted 30 minutes; Dry by the fire to water content 35%;
13, spice: need add 3 parts of sesame oil during spice on the dried bean curd that toasted; Preferably, wherein sesame oil is made formula and is: 2 parts of spiceleafs, fennel seeds, 2 parts, Chinese prickly ash, in vain kowtow 1 part, 1.5 parts of meat bucket hats, 2 parts, cassia bark, 1 part of tsaoko, finish and pull out 0.5 part, anistree 1 part, three how 0.5 part, 1 part of old ginger, 10 parts of pure rape oils;
14, pack: will mix in the bag of packing into after the dried bean curd weighing of honest material;
15, vacuumize: the finished product dried bean curd that will install bag vacuumizes the sealing shaping and gets final product.
The specific embodiment
In order to make the preparation method of the clearer understanding of those skilled in the art dried bean curd of the present invention, describe its technical scheme in detail below by the specific embodiment.
Embodiment 1:
The preparation method that contains the manual dried bean curd of meat of the present invention comprises the steps:
One, select beans: the choosing of the foreign material in high quality soybean is clean.
Two, bubble beans: add 3 parts of immersions of water with 1 part of soybean, and then soaked soybean is rinsed well with clear water.
Three, defibrination: soybean is carried out defibrination, and the ratio of defibrination is that 1 part of soybean adds 4 parts, water, and defibrination needs quadruplication, grinds the slurry concentration of coming and is advisable in 10% left and right.
Four, mashing off: the soya-bean milk of milled with fire boil, the temperature of mashing off will reach 110 degree and be advisable.
Five, select slurry: soya-bean milk will be given me a little just and can solidify with courage water, and one barrel of slurry of point needs will kill into granular various meat when selecting slurry and add in soya-bean milk with 2 jin of left and right of courage water, makes its shaping.
Six, heavy slurry: just can wrap embryo in 5 minutes with selecting the Tofu pudding precipitation of solidifying.
Seven, bag embryo: the bag embryo will be according to different needs bag embryos.
Eight, squeezing: the embryo of silkworms of wrapping is squeezed, and the time of squeezing is one and a half hours, and humidity is 40% to be advisable.
Nine, wear alkali: the embryo of silkworms that is shaped is burnt to put into to the 80-90 degree with 100 parts of 1 part of bucks, water wherein wear alkali, the concentration of buck is that about 10 degree, the time of wearing is 5-8 minute, then pulls embryo of silkworms out and is advisable in 2 minutes with water rinse.
Ten, secret bittern: first with in medicinal 80 degree water soak, soak time is 3-4 hour, then it is fried to put into pot, when fried, the standby low baking temperature was fried into water juice and fried good juice is mixed into bittern in 3-4 hour; Wherein said Chinese medicine comprises 1 part of spirit grass, 4 parts of ligusticum sinense olivers, finish and pull out 1 part, 20 parts of fennel seeds, 5 parts of hawthorn, 15 parts of Chinese cassia trees, kowtow 3 parts, 3 parts of meat bucket hats, 8 parts, Radix Glycyrrhizae, 3 parts of native husky benevolence, 2 parts of tsaokos, 4 parts of fructus alpiniae oxyphyllaes, 0.5 part of rhizoma nardostachyos, red 3 parts, 8 parts of spiceleafs, 1 part of lemon-grass, 4 parts of dried orange peels, 1 part of cloves, wide fragrant 0.5 part, 1 part of Radix Codonopsis, anistree 6 parts, three how 3 parts, 2 parts of the roots of Dahurain angelica, 1 part of jatamans valeriana rhizome, 1 part of white tea, 6 parts of old gingers, 1 part of hot pepper, 3 parts, Chinese prickly ash of kowtowing in vain; Described juice is with 10 parts, soya-bean oil, and 3 parts, rock sugar, 5 parts, brown sugar are fried;
11, preserved dried beancurd: should be with stew in soy sauce dried bean curd after 0.5 part of monosodium glutamate, 2 parts of mixing of bean cotyledon in bittern, stew in soy sauce semi-finished product out reach tasty and color gloss is bright-coloured is advisable like this, should be repeatedly 4 times.
12, baking: stew in soy sauce semi-finished product are out toasted, toast 4 times, the time of at every turn toasting, to reach 35% left and right be good until moisture content is dried by the fire water content about about 30 minutes.
13, spice: need add 3 parts of sesame oil during spice on the dried bean curd that toasted; Wherein sesame oil is made formula and is: 2 parts of spiceleafs, fennel seeds, 2 parts, Chinese prickly ash, in vain kowtow 1 part, 1.5 parts of meat bucket hats, 2 parts, cassia bark, 1 part of tsaoko, finish and pull out 0.5 part, anistree 1 part, three how 0.5 part, 1 part of old ginger, 10 parts of pure rape oils.
14, pack: will mix in the bag of packing into after the dried bean curd weighing of honest material.
15, vacuumize: the finished product dried bean curd that will install bag vacuumizes the sealing shaping and gets final product.
Embodiment 2:
The preparation method that contains the manual dried bean curd of meat of the present invention comprises the steps:
One, select beans: the choosing of the foreign material in high quality soybean is clean.
Two, bubble beans: add 3 parts of immersions of water with 1 part of soybean, soak time determines just that according to temperature (spring, autumn, soak time was 10-12 hour, summer, soak time was 5-6 hour, and winter, soak time was 12-14 hour), and then soaked soybean is rinsed well with clear water.
Three, defibrination: soybean is carried out defibrination, and the ratio of defibrination is that 1 part of soybean adds 4 parts, water, and defibrination needs quadruplication, grinds the slurry concentration of coming and is advisable in 10% left and right.
Four, mashing off: the soya-bean milk of milled with fire boil, the temperature of mashing off will reach 110 degree and be advisable.
Five, total slurry: soya-bean milk will be given me a little just and can solidify with courage water, one barrel of slurry of point (with 100 jin of calculating) needs with 2 jin of left and right of courage water (courage water concentration 10 degree are advisable), to kill into granular various meat when selecting slurry adds in soya-bean milk, make its shaping (need 4 jin with meat, meat is that lean meat that boil and all kinds of must be fresh).
Six, heavy slurry: the Tofu pudding precipitation that will solidify just can be wrapped embryo in 5 minutes.
Seven, bag embryo: the bag embryo will be bundled into according to different needs difform embryo (packing with gauze)
Eight, squeezing: the embryo of silkworms of wrapping is squeezed, and the time of squeezing is one and a half hours, and humidity is 40% to be advisable.
Nine, wear alkali: the embryo of silkworms that is shaped is burnt to put into to the 80-90 degree (concentration of buck is about 10 degree) with 100 parts of 1 part of bucks, water wherein wear alkali, the time of wearing is 5-8 minute (according to the firepower size), then pulls embryo of silkworms out and is advisable in 2 minutes with water rinse.
ten, secret bittern: first use all kinds of Chinese medicines (1 part of spirit grass, 4 parts of ligusticum sinense olivers, finish and pull out 1 part, 20 parts of fennel seeds, 5 parts of hawthorn, 15 parts of Chinese cassia trees, kowtow in vain 3 parts, 3 parts of meat bucket hats, 8 parts, Radix Glycyrrhizae, 3 parts of the husky benevolence of soil, 2 parts of tsaokos, 4 parts of fructus alpiniae oxyphyllaes, 0.5 part of rhizoma nardostachyos, redly kowtow 3 parts, 8 parts of spiceleafs, 1 part of lemon-grass, 4 parts of dried orange peels, 1 part of cloves, wide fragrant 0.5 part, party returns 1 part, anistree 6 parts, three how 3 parts, 2 parts of the roots of Dahurain angelica, 1 part of jatamans valeriana rhizome, 1 part of white tea, 6 parts of old gingers, 1 part of hot pepper, 3 parts, Chinese prickly ash) etc. use 80 degree water soak, soak time is 3-4 hour, put into again pot fried, when fried, the standby low baking temperature was fried into water juice and fried good juice is mixed into bittern in 3-4 hour.(juice fried: with 10 parts, soya-bean oil, 3 parts, rock sugar, 5 parts, brown sugar are fried)
11, preserved dried beancurd: should be with stew in soy sauce dried bean curd after 0.5 part of monosodium glutamate, 2 parts of mixing of bean cotyledon in bittern, stew in soy sauce semi-finished product out reach tasty and color gloss is bright-coloured is advisable like this, should be repeatedly 4 times.
12, baking: stew in soy sauce semi-finished product are out toasted (toast 4 times), the time of at every turn toasting, to reach 35% left and right be good until moisture content is dried by the fire water content about about 30 minutes.
13, spice: need add during spice 3 parts of sesame oil (sesame oil is made formula: 2 parts of spiceleafs, fennel seeds, 2 parts, Chinese prickly ash, in vain kowtow 1 part, 1.5 parts of meat bucket hats, 2 parts, cassia bark, 1 part of tsaoko, finish and pull out 0.5 part, anistree 1 part, three how 0.5 part, 1 part of old ginger, 10 parts of pure rape oils) on the dried bean curd that toasted.
14, pack: will mix in the bag of packing into after the dried bean curd weighing of honest material.
15, vacuumize: the finished product dried bean curd that will install bag vacuumizes the sealing shaping and gets final product.
Be to be understood that; the above-mentioned specific embodiment only is used for describing technical scheme of the present invention, and is not used in restriction the present invention, and those skilled in the art can obtain the technology enlightenment from the present invention; it is carried out various modification and combination, and protection scope of the present invention is as the criterion with claims.
Claims (8)
1. a preparation method that contains the manual dried bean curd of meat, is characterized in that, comprises the steps:
One, select beans: the choosing of the foreign material in high quality soybean is clean;
Two, bubble beans: soak with soybean, and then soaked soybean is rinsed well with clear water;
Three, defibrination: soybean is carried out defibrination;
Four, mashing off: the soya-bean milk of milled boils with fire;
Five, select slurry: soya-bean milk is given me a little with courage water it is solidified, and will kill into granular various meat when selecting slurry and add in soya-bean milk, and its shaping is boiled;
Six, heavy slurry: beans are selected the Tofu pudding precipitation of solidifying and are wrapped embryo after 3-8 minute;
Seven, bag embryo: the bag embryo will be bundled into according to different needs difform embryo (packing with gauze);
Eight, squeezing: the embryo of silkworms of wrapping is squeezed;
Nine, wear alkali: the embryo of silkworms that is shaped is burnt to the 80-90 degree with buck, water put into wherein, then pull embryo of silkworms out and use water rinse 1-3 minute;
Ten, secret bittern: first with in medicinal 80 degree water soak, soak time is 3-4 hour, then it is fried to put into pot, when fried, the standby low baking temperature was fried into water juice and fried good juice is mixed into bittern in 3-4 hour; Wherein said Chinese medicine comprises 1 part of spirit grass, 4 parts of ligusticum sinense olivers, finish pull out 1 part, 20 parts of fennel seeds, 5 parts of hawthorn, 15 parts of Chinese cassia trees, kowtow 3 parts, 3 parts of meat bucket hats, 8 parts, Radix Glycyrrhizae, 3 parts of native husky benevolence, 2 parts of tsaokos, 4 parts of fructus alpiniae oxyphyllaes, 0.5 part of rhizoma nardostachyos in vain, 1 part, anistree 6 parts, three how 3 parts, 2 parts of white lotus, 1 part of jatamans valeriana rhizome, 1 part of white tea, 6 parts of old gingers, 1 part of hot pepper, 3 parts, Chinese prickly ash are returned by red 3 parts, 8 parts of spiceleafs, 1 part of lemon-grass, 4 parts of dried orange peels, 1 part of cloves, wide fragrant 0.5 part, the party of kowtowing; Described juice is with 10 parts, soya-bean oil, and 3 parts, rock sugar, 5 parts, brown sugar are fried;
11, preserved dried beancurd: stew in soy sauce dried bean curd after should mixing with monosodium glutamate, bean cotyledon in bittern, stew in soy sauce 3-5 time repeatedly; Preferred 4 times;
12, baking: stew in soy sauce semi-finished product are out toasted, toast 3-5 time, each time 25-35 minute of toasting is until dry by the fire water content 30-40% to moisture content; Preferred baking 4 times; Toasted 30 minutes; Dry by the fire to water content 35%;
13, spice: need add 3 parts of sesame oil during spice on the dried bean curd that toasted;
14, pack: will mix in the bag of packing into after the dried bean curd weighing of honest material;
15, vacuumize: the finished product dried bean curd that will install bag vacuumizes the sealing shaping and gets final product.
2. the method for claim 1, it is characterized in that, in step 2: add 3 parts of immersions of water with 1 part of soybean, soak time just determines according to temperature, spring, autumn, soak time was 10-12 hour, summer, soak time was 5-6 hour, and winter, soak time was 12-14 hour, and then soaked soybean is rinsed well with clear water.
3. the method for claim 1, is characterized in that, in step 3: soybean is carried out defibrination, and the ratio of defibrination is that 1 part of soybean adds 4 parts, water, and defibrination needs quadruplication, grinds the slurry concentration of coming and be advisable in 10% left and right.
4. the method for claim 1, is characterized in that, in step 4, the soya-bean milk of milled with fire boil, the temperature of mashing off will reach 110 degree and be advisable.
5. the method for claim 1, is characterized in that, in step 5, soya-bean milk is given me a little with courage water it is solidified, and one barrel of slurry that point is 100 jin needs to be 2 jin, the 10 courage water of spending, will to kill into granular various meat when selecting slurry and add in soya-bean milk with concentration, make its shaping, boil; Wherein use 4 jin of meat, meat is that lean meat that boil and all kinds of are fresh.
6. the method for claim 1, is characterized in that, in step 8, the embryo of silkworms of wrapping squeezed, and the time of squeezing is one and a half hours, and appropriateness is 40%.
7. the method for claim 1, is characterized in that, in step 9, the embryo of silkworms that is shaped is burnt to put into to the 80-90 degree with 100 parts of 1 part of bucks, water wherein wear alkali, the concentration of buck is the 8-12 degree, and the time of wearing is 5-8 minute, then pulls embryo of silkworms out and uses water rinse 1-3 minute.
8. the method for claim 1, it is characterized in that, in step 13, sesame oil is made formula and is: 2 parts of spiceleafs, fennel seeds, 2 parts, Chinese prickly ash, in vain kowtow 1 part, 1.5 parts of meat bucket hats, 2 parts, cassia bark, 1 part of tsaoko, finish and pull out 0.5 part, anistree 1 part, three how 0.5 part, 1 part of old ginger, 10 parts of pure rape oils.
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| CN106561834A (en) * | 2016-09-22 | 2017-04-19 | 金仁元 | Dried-crisp flavor bean curd thin sheets |
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| CN107535989A (en) * | 2017-09-18 | 2018-01-05 | 张伟 | A kind of dried bean curd flavoring |
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