CN103355431A - Chilli oil fermented bean curd - Google Patents
Chilli oil fermented bean curd Download PDFInfo
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- CN103355431A CN103355431A CN2013103159551A CN201310315955A CN103355431A CN 103355431 A CN103355431 A CN 103355431A CN 2013103159551 A CN2013103159551 A CN 2013103159551A CN 201310315955 A CN201310315955 A CN 201310315955A CN 103355431 A CN103355431 A CN 103355431A
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Abstract
The present invention relates to fermented bean curd, and particularly relates to a chilli oil fermented bean curd. The technical problem to be solved is to provide the chilli oil fermented bean curd. The technical scheme adopted includes that: the chilli oil fermented bean curd comprises the following ingredients by weight: 170-190 parts of Tofu, 60-75 parts of chilli oil, 0.2-0.4 parts of pepper, 0.1-0.2 parts of star anise, 8-12 parts of salt, 0.3-0.6 parts of cooking wine, 0.2-0.4 parts of cumin, and 0.2-0.4 parts of potassium sorbate. According to the present invention, the fermented bean curd is soaked in chilli oil for a long time, so that the fermented bean curd tastes soft, delicate and pure.
Description
Technical field
The present invention relates to fermented bean curd, be specifically related to a kind of chilli oil fermented bean curd.
Background technology
Fermented bean curd claims again fermented bean curd, is the Traditional Folk cuisines that China spread thousands of years, because its mouthfeel is good, nutrition is high, deeply is subjected to liking of China common people and the south east asia people, is one unfailing delicious food.Fermented bean curd is the flavouring of China original creation, and the kinds such as preserved red beancurd, green-rot breast, white rot are newborn, sauce fermented bean curd, pattern fermented bean curd are arranged, and it both can eat separately, also can be used to cook the dish of unique flavor.
Fermented bean curd is the same with fermented soya bean and other bean product, all be the nutritionist the healthy food of praising highly energetically.Its raw material---dried bean curd was exactly the very high bean product of nutritive value originally, and protein content reaches 15%～20%, and was suitable with meat, contained simultaneously abundant calcareous.Passed through the fermentation of mould in the manufacturing process of fermented bean curd, made the digestibility of protein higher, vitamin content is abundanter.Because microorganism has been decomposed the phytic acid in the beans, so that the mineral matters such as the iron that absorptivity is very low originally in the soybean, zinc more easily are absorbed by the body.Simultaneously, because microorganism has been synthesized the unexistent cobalamin of general vegetable food, the people of vegetarian diet often eats a little fermented bean curd, can prevent pernicious anaemia.
The chilli oil fermented bean curd is as a member in the fermented bean curd extended familys, and the local flavor of chilli oil is very large to fermented bean curd taste-affect.
Summary of the invention
The present invention overcomes the deficiencies in the prior art, and technical problem to be solved provides a kind of chilli oil fermented bean curd.
For solving the problems of the technologies described above, the technical solution adopted in the present invention is: a kind of chilli oil fermented bean curd, the raw material that comprises following weight portion proportioning: bean curd 170-190 part, chilli oil 60-75 part, Chinese prickly ash 0.2-0.4 part, anistree 0.1-0.2 part, salt 8-12 part, cooking wine 0.3-0.6 part, fennel seeds 0.2-0.4 part, potassium sorbate 0.2-0.4 part;
Described chilli oil comprises the raw material of following weight portion proportioning: rapeseed oil 70%, thick broad-bean sauce 14.5%, chilli pepper 6%, fermented soya bean 3%, auxiliary material 5.5%, flavouring 1%; Wherein auxiliary material comprises carrot, onion, celery, caraway, ginger, garlic, the bright red hot pepper of weight proportion 1:1:1:1:1:1:1, and flavouring comprises Chinese prickly ash, anise, tsaoko, cassia bark, the matrimony vine of weight proportion 1:1:1:1:1;
The preparation method of described chilli oil is: first auxiliary material is cleaned, dries, shredded for subsequent use, flavouring is packed into for subsequent use in the gauze bag, chilli pepper is put into heatproof container for subsequent use; Then rapeseed oil is poured into the heating of opening fire in the pot, put into simultaneously the flavouring bag and several onions boil, treat that the onion sheet burns xanthochromia and does, put into auxiliary material and fermented soya bean and continue to boil, constantly stir in case auxiliary material and fermented soya bean sink to the bottom of a pan is burned, until all auxiliary material golden yellow color, stopped heating is slowly poured into thick broad-bean sauce in the pot immediately, constantly be stirred to oil temperature and be cooled to 120 ℃, fast oil is poured in the heatproof container that fills chilli pepper, do not stopped to stir when falling oil, chilli pepper and oil are mixed; Stir once every 10-15min after being finished down oil, amount to and stir 5-6 time, finally obtain the product chilli oil; Described chilli oil is got its upper strata edible vegetable oil in use.
Compared with prior art the beneficial effect that has of the present invention is: chilli oil fermented bean curd of the present invention, according to a conventional method bean curd is made fermented bean curd, then the fermented bean curd of making is immersed in the special chilli oil for a long time, make the fermented bean curd mouthfeel of tasting soft fine and smooth, good taste, giving off a strong fragrance, is cooking dishes, the dining table indispensable good companion that goes with rice or bread, travels outdoors.
The specific embodiment
The invention will be further described below in conjunction with specific embodiment.
In following examples, described chilli oil comprises the raw material of following weight portion proportioning: rapeseed oil 70%, thick broad-bean sauce 14.5%, chilli pepper 6%, fermented soya bean 3%, auxiliary material 5.5%, flavouring 1%; Wherein auxiliary material comprises carrot, onion, celery, caraway, ginger, garlic, the bright red hot pepper of weight proportion 1:1:1:1:1:1:1, and flavouring comprises Chinese prickly ash, anise, tsaoko, cassia bark, the matrimony vine of weight proportion 1:1:1:1:1;
The preparation method of described chilli oil is: first auxiliary material is cleaned, dries, shredded for subsequent use, flavouring is packed into for subsequent use in the gauze bag, chilli pepper is put into heatproof container for subsequent use; Then rapeseed oil is poured into the heating of opening fire in the pot, put into simultaneously the flavouring bag and several onions boil, treat that the onion sheet burns xanthochromia and does, put into auxiliary material and fermented soya bean and continue to boil, constantly stir in case auxiliary material and fermented soya bean sink to the bottom of a pan is burned, until all auxiliary material golden yellow color, stopped heating is slowly poured into thick broad-bean sauce in the pot immediately, constantly be stirred to oil temperature and be cooled to 120 ℃, fast oil is poured in the heatproof container that fills chilli pepper, do not stopped to stir when falling oil, chilli pepper and oil are mixed; Stir once every 10-15min after being finished down oil, amount to and stir 5-6 time, finally obtain the product chilli oil;
Described chilli oil is got its upper strata edible vegetable oil in use.
Embodiment 1
A kind of chilli oil fermented bean curd comprises the raw material of following weight portion proportioning: 170 parts of bean curd, 60 parts of chilli oil, 0.2 part in Chinese prickly ash, anistree 0.1 part, salt 8-12 part, 0.3 part of cooking wine, 0.25 part of fennel seeds, 0.2 part of potassium sorbate.
Embodiment 2
A kind of chilli oil fermented bean curd comprises the raw material of following weight portion proportioning: 180 parts of bean curd, 70 parts of chilli oil, 0.2 part in Chinese prickly ash, anistree 0.2 part, 10 parts of salt, 0.5 part of cooking wine, 0.35 part of fennel seeds, 0.25 part of potassium sorbate.
Embodiment 3
A kind of chilli oil fermented bean curd comprises the raw material of following weight portion proportioning: 190 parts of bean curd, 75 parts of chilli oil, 0.4 part in Chinese prickly ash, anistree 0.2 part, 12 parts of salt, 0.6 part of cooking wine, 0.3 part of fennel seeds, 0.3 part of potassium sorbate.
Embodiment 4
A kind of chilli oil fermented bean curd comprises the raw material of following weight portion proportioning: 175 parts of bean curd, 65 parts of chilli oil, 0.25 part in Chinese prickly ash, anistree 0.15 part, 10 parts of salt, 0.4 part of cooking wine, 0.4 part of fennel seeds, 0.4 part of potassium sorbate.
Embodiment 5
A kind of chilli oil fermented bean curd comprises the raw material of following weight portion proportioning: 185 parts of bean curd, 72 parts of chilli oil, 0.3 part in Chinese prickly ash, anistree 0.15 part, 11 parts of salt, 0.5 part of cooking wine, 0.2 part of fennel seeds, 0.2 part of potassium sorbate.
The present invention can summarize with other the concrete form without prejudice to spirit of the present invention or principal character.Therefore, no matter from that, above-mentioned embodiment of the present invention all can only be thought can not limit invention to explanation of the present invention, claims have been pointed out scope of the present invention, and scope of the present invention is not pointed out in above-mentioned explanation, therefore, in the implication suitable with claims of the present invention and any variation in the scope, all should think to be included in the scope of claims.
Claims (1)
1. chilli oil fermented bean curd is characterized in that comprising the raw material of following weight portion proportioning: bean curd 170-190 part, chilli oil 60-75 part, Chinese prickly ash 0.2-0.4 part, anistree 0.1-0.2 part, salt 8-12 part, cooking wine 0.3-0.6 part, fennel seeds 0.2-0.4 part, potassium sorbate 0.2-0.4 part;
Described chilli oil comprises the raw material of following weight portion proportioning: rapeseed oil 70%, thick broad-bean sauce 14.5%, chilli pepper 6%, fermented soya bean 3%, auxiliary material 5.5%, flavouring 1%; Wherein auxiliary material comprises carrot, onion, celery, caraway, ginger, garlic, the bright red hot pepper of weight proportion 1:1:1:1:1:1:1, and flavouring comprises Chinese prickly ash, anise, tsaoko, cassia bark, the matrimony vine of weight proportion 1:1:1:1:1;
The preparation method of described chilli oil is: first auxiliary material is cleaned, dries, shredded for subsequent use, flavouring is packed into for subsequent use in the gauze bag, chilli pepper is put into heatproof container for subsequent use; Then rapeseed oil is poured into the heating of opening fire in the pot, put into simultaneously the flavouring bag and several onions boil, treat that the onion sheet burns xanthochromia and does, put into auxiliary material and fermented soya bean and continue to boil, constantly stir in case auxiliary material and fermented soya bean sink to the bottom of a pan is burned, until all auxiliary material golden yellow color, stopped heating is slowly poured into thick broad-bean sauce in the pot immediately, constantly be stirred to oil temperature and be cooled to 120 ℃, fast oil is poured in the heatproof container that fills chilli pepper, do not stopped to stir when falling oil, chilli pepper and oil are mixed; Stir once every 10-15min after being finished down oil, amount to and stir 5-6 time, finally obtain the product chilli oil, described chilli oil is got its upper strata edible vegetable oil in use.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201310315955.1A CN103355431B (en) | 2013-07-25 | 2013-07-25 | Chilli oil fermented bean curd |
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| CN201310315955.1A CN103355431B (en) | 2013-07-25 | 2013-07-25 | Chilli oil fermented bean curd |
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| CN103355431A true CN103355431A (en) | 2013-10-23 |
| CN103355431B CN103355431B (en) | 2015-03-11 |
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| CN201310315955.1A Expired - Fee Related CN103355431B (en) | 2013-07-25 | 2013-07-25 | Chilli oil fermented bean curd |
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104839348A (en) * | 2015-05-12 | 2015-08-19 | 余庆县土司风味食品有限责任公司 | Mildewed tofu and preparation method thereof |
| CN104855532A (en) * | 2015-05-11 | 2015-08-26 | 余庆县土司风味食品有限责任公司 | Fermented soya bean curd with fermented soya beans and preparation method therefor |
| CN105145861A (en) * | 2015-08-25 | 2015-12-16 | 郎溪县睿智生产力促进中心有限公司 | Black soybean fermented bean curd containing wild bamboo shoot and making method of fermented bean curd |
| CN105475511A (en) * | 2015-12-09 | 2016-04-13 | 云南牟定小虹帽经贸有限公司 | Processing method of fermented bean curd |
| CN106035707A (en) * | 2016-05-25 | 2016-10-26 | 安徽八公山豆制品有限公司 | Lemon-flavor chili-oil pickled tofu and processing method thereof |
| CN108208192A (en) * | 2018-02-23 | 2018-06-29 | 广西黄氏真味食品科技有限责任公司 | A kind of red oil flavor fermented bean curd and preparation method thereof |
| CN108606078A (en) * | 2018-05-16 | 2018-10-02 | 沅江福升野生动植物面业科技开发有限公司 | Functional food additives and its application, asparagus fermented bean curd and preparation method thereof |
| CN112401132A (en) * | 2020-10-29 | 2021-02-26 | 湖南省湘当当食品有限责任公司 | Preparation method of fermented bean curd |
| CN114041568A (en) * | 2021-11-26 | 2022-02-15 | 安徽八公山豆制品有限公司 | Fermented bean curd-based seasoning sauce and production process thereof |
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2013
- 2013-07-25 CN CN201310315955.1A patent/CN103355431B/en not_active Expired - Fee Related
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104855532A (en) * | 2015-05-11 | 2015-08-26 | 余庆县土司风味食品有限责任公司 | Fermented soya bean curd with fermented soya beans and preparation method therefor |
| CN104839348A (en) * | 2015-05-12 | 2015-08-19 | 余庆县土司风味食品有限责任公司 | Mildewed tofu and preparation method thereof |
| CN105145861A (en) * | 2015-08-25 | 2015-12-16 | 郎溪县睿智生产力促进中心有限公司 | Black soybean fermented bean curd containing wild bamboo shoot and making method of fermented bean curd |
| CN105475511A (en) * | 2015-12-09 | 2016-04-13 | 云南牟定小虹帽经贸有限公司 | Processing method of fermented bean curd |
| CN106035707A (en) * | 2016-05-25 | 2016-10-26 | 安徽八公山豆制品有限公司 | Lemon-flavor chili-oil pickled tofu and processing method thereof |
| CN108208192A (en) * | 2018-02-23 | 2018-06-29 | 广西黄氏真味食品科技有限责任公司 | A kind of red oil flavor fermented bean curd and preparation method thereof |
| CN108606078A (en) * | 2018-05-16 | 2018-10-02 | 沅江福升野生动植物面业科技开发有限公司 | Functional food additives and its application, asparagus fermented bean curd and preparation method thereof |
| CN112401132A (en) * | 2020-10-29 | 2021-02-26 | 湖南省湘当当食品有限责任公司 | Preparation method of fermented bean curd |
| CN114041568A (en) * | 2021-11-26 | 2022-02-15 | 安徽八公山豆制品有限公司 | Fermented bean curd-based seasoning sauce and production process thereof |
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| CN103355431B (en) | 2015-03-11 |
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