CN103156156B - A kind of mushroom dried bean curd sauce and production method thereof - Google Patents
A kind of mushroom dried bean curd sauce and production method thereof Download PDFInfo
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- CN103156156B CN103156156B CN201310069417.9A CN201310069417A CN103156156B CN 103156156 B CN103156156 B CN 103156156B CN 201310069417 A CN201310069417 A CN 201310069417A CN 103156156 B CN103156156 B CN 103156156B
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Abstract
The invention discloses a kind of mushroom dried bean curd sauce and production method thereof, its optimum weight part ratio is: mushroom after rehydration: 60, vegetable oil: 30, thick broad-bean sauce: 20, chive: 8, round onions: 6, ginger: 3, caraway powder: 0.8, aniseed powder: 1.5, zanthoxylum powder: 1.5, Radix Glycyrrhizae: 1, cassia bark: 1, chilli powder: 1, pepper powder: 0.8, numb green pepper powder: 0.8, Chinese cassia tree: 0.6, monosodium glutamate: 0.8, soy sauce: 4, edible salt: 2.Dried bean curd adopts ripe sizing process to obtain soya-bean milk, after gypsum and bittern mixing point slurry, squeezing is obtained again, mushroom is using dried thin mushroom as raw material, obtain fried dried bean curd fourth and mushroom fourth through high temperature is fried after mushroom after dried bean curd and rehydration being cut into the little fourth of 1cm × 1cm, the mushroom dried bean curd sauce of the dense deliciousness of taste after adding auxiliary material frying afterwards, can be obtained.
Description
Technical field
The present invention relates to a kind of sauce, particularly relate to a kind of mushroom dried bean curd sauce and production method thereof.
Background technology
China is the founding country of sauce, has the history of thousands of years in fact.In " passing in Emperor Wu Di of the Han dynasty " that Chinese class is solid, under note Hsi Wang Mu, Emperor Wu Di of the Han dynasty is seen in the human world, wherein remembers that Hsi Wang Mu tells military Supreme Being, says refreshing medicine has " like a chain of pearls or a string of beads cloud sauce ", " beautiful Tianjin gold sauce ", also has " sauce without spirit ".So just there is sauce method processed to be that Hsi Wang Mu passes the saying with the human world.Viewed from the record being recorded in " Book of Rites " " Zhou Li ", there is very large change in the effect of sauce, from the main flavouring of joining food and becoming very concrete.Arrived Ming Dynasty's (13rd century), the production of beans sauce more develops, and fish, meat system are then day by day eliminated.The technology of sauce processed also generally spreads between the working people of town and country.And now, sauce is got back and further developed in people's life, people like inside sauce, add other auxiliary materials such as vegetables or meat, then obtain more and more welcome vegetable sauce or meat pulp through frying or boiling.
Dried bean curd is a kind of time-honored folk snack, is also the abbreviation of dried bean curd.Containing abundant protein in dried bean curd, and bean curd albumen belongs to adequate proteins, 8 seed amino acids not only containing needed by human, and its ratio also needs close to human body, and nutritive value is higher; The lecithin that dried bean curd contains can remove the cholesterol be attached on vascular wall, prevents vascular sclerosis, angiocardiopathy preventing, cardioprotection; Containing several mineral materials, supplement calcium, prevents the osteoporosis because calcium deficiency causes, and promotes skeleton development, very favourable to the bone growth of children's, old man.But the food of reprocessing using dried bean curd as raw material is at present almost nil.
Mushroom, also known as dried mushroom, Umbelliferae Mycophyta, green health vegetables; The fungi of a kind of growth on timber.Due to its delicious flavour, fragrance oozes people, nutritious, is rich in natural plant protein, dietary fiber, 17 seed amino acids, more than 30 kind of enzyme, therefore is described as " kings of vegetables ".
Therefore mushroom and the nutritious raw material of dried bean curd two kinds are combined a kind of novel sauce class flavouring of exploitation, products characteristics is with rich flavor, and sensory modalities is unique, breaks in the past that sauce class flavouring kind is few, the limitation that taste is single.
Summary of the invention
The present invention is directed to existing sauce class flavouring kind few, taste is single, provides a kind of novel mushroom dried bean curd sauce and production method thereof.
For solving the problems of the technologies described above, the present invention is realized by following scheme: a kind of mushroom dried bean curd sauce, described mushroom dried bean curd sauce is formed by production and processing by mushroom after the white embryo of major ingredient dried bean curd, rehydration and auxiliary material thick broad-bean sauce, vegetable oil, chive, ginger, round onions, zanthoxylum powder, aniseed powder, caraway powder, cassia bark, Radix Glycyrrhizae, edible salt, soy sauce, chilli powder, numb green pepper powder, pepper powder, Chinese cassia tree and monosodium glutamate, and its proportioning weight portion is as follows:
A production method for mushroom dried bean curd sauce, said method comprising the steps of:
1), selected good quality soybeans, choose full grains, without going mouldy, unabroken good quality soybeans;
2), will soak and reach the soya bean of standard, the defibrination when not adding water, is corase grind, backward paste in add water, do not soak five times of water of front soya bean weight, then carry out fine grinding;
3), ultramicronising process, shear temperature 40 DEG C, shear rotating speed 13000rpm, shear time 15min;
4), mashing off, after temperature rises to 95 DEG C-105 DEG C, continue 10min;
5), filter pulp, the screenings after boiling is carried out screenings separation under 100 mesh filter screens, gained soya-bean milk through saccharometer measure after be 8 degree;
6), mend cold water, in soya-bean milk, add cold water, make its temperature be down to 75 DEG C, and concentration reaches 7 degree;
7), some slurry, adopt compound coagulant point slurry, namely bittern puts slurry after mix with gypsum, quiet to motionless 5min, i.e. crouching brain process afterwards, and the protein in soya-bean milk is completely cementing, condense, precipitate, and defines Tofu pudding;
8), upper plate, squeezing, carry out brokenly brain to beans brain, the suitable fragmentation of beans brain is evenly inserted in frame mould afterwards, and the squeezing time is 30min, and dewater moderate, shape is fixed with elasticity, and the white embryo of the dried bean curd obtained is cut into the dried bean curd fourth of 1cm × 1cm;
9), mushroom rehydration, after selecting undamaged dried thin mushroom, cleaning, with 35 DEG C ~ 50 DEG C water soaking 1h, mushroom is fully absorbed water, is cut into the mushroom fourth of 1cm × 1cm afterwards;
10), two-part is fried, and it is fried that dried bean curd fourth and mushroom fourth carry out two-part respectively, and one section of frying temperature is between 150 DEG C ~ 160 DEG C, and two sections of frying temperatures are at 180 DEG C ~ 200 DEG C, and the fried material of gained is the major ingredient after processing;
11), frying, pour vegetable oil into, when oil is raised to uniform temperature, the major ingredient after processing and auxiliary material added and carry out frying, until material color deepens, stop frying, add monosodium glutamate and mix thoroughly, afterwards by the packing of product in bottle, carry out vacuum-pumping and sealing;
12), sterilizing, carry out autoclave sterilization, time 20min, temperature 121 DEG C, afterwards cooling mushroom dried bean curd sauce.
In step 11) in, described auxiliary material comprises thick broad-bean sauce, vegetable oil, chive, ginger, round onions, zanthoxylum powder, aniseed powder, caraway powder, cassia bark, Radix Glycyrrhizae, edible salt, soy sauce, chilli powder, numb green pepper powder, pepper powder, Chinese cassia tree, and its weight portion is as follows:
Vegetable oil: 30, thick broad-bean sauce: 20, chive: 8, round onions: 6, ginger: 3, caraway powder: 0.8, aniseed powder: 1.5, zanthoxylum powder: 1.5, Radix Glycyrrhizae: 1, cassia bark: 1, chilli powder: 1, pepper powder: 0.8, numb green pepper powder: 0.8, Chinese cassia tree: 0.6, soy sauce: 4, edible salt: 2.
Advantage of the present invention is: because the white embryo of dried bean curd improves in production technology, its mouthfeel, flavour, local flavor, the improvement that color and luster is gone up all largely, and nutritive value is improved; Further, the improvement of the present invention's formula, can form local flavor unique in sauce class flavoring and mouthfeel.
Accompanying drawing explanation
Below in conjunction with accompanying drawing, the present invention is elaborated.
Fig. 1 is mushroom dried bean curd sauce production method flow chart of the present invention.
Detailed description of the invention
As shown in Figure 1, a kind of mushroom dried bean curd sauce, it is characterized in that, described mushroom dried bean curd sauce is formed by production and processing by mushroom after the white embryo of major ingredient dried bean curd, rehydration and auxiliary material thick broad-bean sauce, vegetable oil, chive, ginger, round onions, zanthoxylum powder, aniseed powder, caraway powder, cassia bark, Radix Glycyrrhizae, edible salt, soy sauce, chilli powder, numb green pepper powder, pepper powder, Chinese cassia tree and monosodium glutamate, and its proportioning weight portion is as follows:
Mushroom after rehydration: 60, vegetable oil: 30, thick broad-bean sauce: 20, chive: 8, round onions: 6, ginger: 3, caraway powder: 0.8, aniseed powder: 1.5, zanthoxylum powder: 1.5, Radix Glycyrrhizae: 1, cassia bark: 1, chilli powder: 1, pepper powder: 0.8, numb green pepper powder: 0.8, Chinese cassia tree: 0.6, monosodium glutamate: 0.8, soy sauce: 4, edible salt: 2.
1), selected good quality soybeans, choose full grains, without going mouldy, unabroken good quality soybeans;
2), will soak and reach the soya bean of standard, the defibrination when not adding water, is corase grind, backward paste in add water, do not soak five times of water of front soya bean weight, then carry out fine grinding;
3), ultramicronising process, shear temperature 40 DEG C, shear rotating speed 13000rpm, shear time 15min;
4), mashing off, after temperature rises to 95 DEG C-105 DEG C, continue 10min;
5), filter pulp, the screenings after boiling is carried out screenings separation under 100 mesh filter screens, gained soya-bean milk through saccharometer measure after be 8 degree;
6), mend cold water, in soya-bean milk, add cold water, make its temperature be down to 75 DEG C, and concentration reaches 7 degree;
7), some slurry, adopt compound coagulant point slurry, namely bittern puts slurry after mix with gypsum, quiet to motionless 5min, i.e. crouching brain process afterwards, and the protein in soya-bean milk is completely cementing, condense, precipitate, and defines Tofu pudding;
8), upper plate, squeezing, carry out brokenly brain to beans brain, the suitable fragmentation of beans brain is evenly inserted in frame mould afterwards, and the squeezing time is 30min, and dewater moderate, shape is fixed with elasticity, and the white embryo of the dried bean curd obtained is cut into the dried bean curd fourth of 1cm × 1cm;
9), mushroom rehydration, after selecting undamaged dried thin mushroom, cleaning, with 35 DEG C ~ 50 DEG C water soaking 1h, mushroom is fully absorbed water, is cut into the mushroom fourth of 1cm × 1cm afterwards;
10), two-part is fried, and it is fried that dried bean curd fourth and mushroom fourth carry out two-part respectively, and one section of frying temperature is between 150 DEG C ~ 160 DEG C, and two sections of frying temperatures are at 180 DEG C ~ 200 DEG C, and the fried material of gained is the major ingredient after processing;
11), frying, pour vegetable oil into, when oil is raised to uniform temperature, major ingredient after processing and above-mentioned auxiliary material weight portion are added and carries out frying, until material color deepens, stop frying, add monosodium glutamate 0.8 weight portion to mix thoroughly, afterwards by the packing of product in bottle, carry out vacuum-pumping and sealing;
12), sterilizing, carry out autoclave sterilization, time 20min, temperature 121 DEG C, afterwards cooling mushroom dried bean curd sauce.
In step 3) in ultramicronising process, the wherein alternative condition factor of shear temperature: the denaturation temperature because of 7S in soya-bean milk is (70 ± 2) DEG C, the denaturation temperature of 11S globulin is (90 ± 2) DEG C.Usually between 0 DEG C to 40-50 DEG C, protein and water binding ability increase with the raising of temperature, when temperature is more than 40-50 DEG C, due to hydrogen bond decreased number, are generally presented downward trend by the water of protein bound.Therefore, three levels of shear temperature select 30 DEG C, 40 DEG C, 50 DEG C respectively, determine best shear temperature by orthogonal test.
In step 3) in ultramicronising process, it shears the horizontal alternative condition factor of rotating speed: soybean protein molecule has typical amphiphilic structure, stronger interfacial activity is shown in dispersion liquid, when protein receptor is to mechanical agitation rapidly, have a large amount of gas to enter, form water-air interface, and by soybean protein Molecular Adsorption on this interface, reduce surface tension, promote that interface is formed, simultaneously because soy proteinaceous part peptide chain extends on interface, and pass through the interaction of peptide interchain, form two dimension protection grid, interfacial film is strengthened, thereby promoting the formation of foam.Therefore, when shearing rotating speed and being excessive, soya-bean milk foaminess increases, and causes material protein to lose excessive.So selection shearing rotating speed is respectively the one in 10000rpm, 13000rpm, 16000rpm, determine best shearing rotating speed by orthogonal test.
In step 3) in ultramicronising process, the level of its shear time is selected: the shear time one be respectively in 10min, 15min, 20min carries out being cut into Best Times.
In step 3) in ultramicronising process, the determination of its shearing condition, determine adopt L9 (3
3) selection of orthogonal test research dried bean curd high shear ultramicronising processing horizontal.Adopt and reaction is affected to larger reaction shear temperature (A), shears rotating speed (B), shear time (C) three factors, with protein dispersibility index (PDI) for performance assessment criteria, determine best reaction condition, factor level design is in table 1.
Table 1L
9(3
4) orthogonal test factor level table
In step 11) in auxiliary material, its composite aromatic condiment is by preparing with following table 2 material formulation in auxiliary material.
Table 2 composite pungent and fragrant material formula (total amount is 100g)
Mushroom dried bean curd sauce production method is optimized, and its optimization comprises following table 3, table 4, table 5:
Table 3 subjective appreciation standard
Choose amount of water, salt adding amount, mushroom amount, the addition of spice is investigation factor, and in conjunction with trial test and production reality, each factor gets 7 levels, by even test U
7(7
4) design, take sensory evaluation as deliberated index, investigation factor is in table 4:
Table 4U
7(7
4) uniform Design factor and water-glass
Table 5U
7(7
4) uniform experiment design and result (CD2=0.1604)
The foregoing is only the preferred embodiment of the present invention; not thereby the scope of the claims of the present invention is limited; every utilize description of the present invention and accompanying drawing content to do equivalent structure or equivalent flow process conversion; or be directly or indirectly used in other relevant technical field, be all in like manner included in scope of patent protection of the present invention.
Claims (2)
1. a production method for mushroom dried bean curd sauce, said method comprising the steps of:
1), selected good quality soybeans, choose full grains, without going mouldy, unabroken good quality soybeans;
2), will soak and reach the soya bean of standard, the defibrination when not adding water, is corase grind, backward paste in add water, do not soak five times of water of front soya bean weight, then carry out fine grinding;
3), ultramicronising process, shear temperature 40 DEG C, shear rotating speed 13000rpm, shear time 15min;
4), mashing off, after temperature rises to 95 DEG C-105 DEG C, continue 10min;
5), filter pulp, the screenings after boiling is carried out screenings separation under 100 mesh filter screens, gained soya-bean milk through saccharometer measure after be 8 degree;
6), mend cold water, in soya-bean milk, add cold water, make its temperature be down to 75 DEG C, and concentration reaches 7 degree;
7), some slurry, adopt compound coagulant point slurry, namely bittern puts slurry after mix with gypsum, leaves standstill motionless 5min, i.e. crouching brain process afterwards, and the protein in soya-bean milk is completely cementing, condense, precipitate, and defines Tofu pudding;
8), upper plate, squeezing, carry out brokenly brain to beans brain, the suitable fragmentation of beans brain is evenly inserted in frame mould afterwards, and the squeezing time is 30min, and dewater moderate, shape is fixed with elasticity, and the white embryo of the dried bean curd obtained is cut into the dried bean curd fourth of 1cm × 1cm;
9), mushroom rehydration, after selecting undamaged dried thin mushroom, cleaning, with 35 DEG C ~ 50 DEG C water soaking 1h, mushroom is fully absorbed water, reaching weight portion is 60 parts, is cut into the mushroom fourth of 1cm × 1cm afterwards;
It is characterized in that, further comprising the steps of:
10), two-part is fried, and it is fried that dried bean curd fourth and mushroom fourth carry out two-part respectively, and one section of frying temperature is between 150 DEG C ~ 160 DEG C, and two sections of frying temperatures are at 180 DEG C ~ 200 DEG C, and the fried material of gained is the major ingredient after processing;
11), frying, pour vegetable oil into, when oil is raised to uniform temperature, major ingredient after processing and auxiliary material are added and carries out frying, until material color deepens, stop frying, add monosodium glutamate 0.8 weight portion to mix thoroughly, afterwards by the packing of product in bottle, carry out vacuum-pumping and sealing;
12), sterilizing, carry out autoclave sterilization, time 20min, temperature 121 DEG C, afterwards cooling mushroom dried bean curd sauce.
2. according to the production method of a kind of mushroom dried bean curd sauce according to claim 1, it is characterized in that step 11), described auxiliary material comprises thick broad-bean sauce, vegetable oil, chive, ginger, round onions, zanthoxylum powder, aniseed powder, caraway powder, cassia bark, Radix Glycyrrhizae, edible salt, soy sauce, chilli powder, numb green pepper powder, pepper powder, Chinese cassia tree, and its weight portion is as follows:
Vegetable oil: 30, thick broad-bean sauce: 20, chive: 8, round onions: 6, ginger: 3, caraway powder: 0.8, aniseed powder: 1.5, zanthoxylum powder: 1.5, Radix Glycyrrhizae: 1, cassia bark: 1, chilli powder: 1, pepper powder: 0.8, numb green pepper powder: 0.8, Chinese cassia tree: 0.6, soy sauce: 4, edible salt: 2.
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| CN103380893A (en) * | 2012-05-02 | 2013-11-06 | 巢湖市永昌食用菌开发有限公司 | Preparation method of spicy mushroom diced meat |
| CN103445134A (en) * | 2013-07-02 | 2013-12-18 | 京山同德食品有限公司 | Mushroom sauce production process |
| CN103444881A (en) * | 2013-07-29 | 2013-12-18 | 马鞍山市黄池食品（集团）有限公司 | Fried mushroom bean curd and preparation method thereof |
| CN103960644A (en) * | 2014-04-04 | 2014-08-06 | 陈志冲 | Preparation method of mushroom bean sauce |
| CN105104554A (en) * | 2015-07-24 | 2015-12-02 | 重庆市蓬江食品有限公司 | Preparation method of Lentinus edodes dried bean curd |
| CN105433369B (en) * | 2015-12-07 | 2018-09-28 | 四川高福记食品有限公司 | A kind of edible mushroom is gone with rice or bread dish and preparation method thereof |
| CN107660695A (en) * | 2017-05-16 | 2018-02-06 | 泌阳亿健食品有限公司 | A kind of mushroom sauce and its processing technology |
| CN108606319A (en) * | 2018-04-11 | 2018-10-02 | 陈剑军 | A kind of immunopotentiator and its application |
| CN109170815A (en) * | 2018-09-28 | 2019-01-11 | 四川道泉老坛酸菜股份有限公司 | A kind of mushroom dried bean curd sauce and preparation method thereof |
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| CN1826968A (en) * | 2006-02-14 | 2006-09-06 | 上海大山合集团有限公司 | Straw mushroom sauce and preparation method thereof |
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