CN103404605A - Five-spice dried bean curd flavoring processing process - Google Patents
Five-spice dried bean curd flavoring processing process Download PDFInfo
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- CN103404605A CN103404605A CN2013103524004A CN201310352400A CN103404605A CN 103404605 A CN103404605 A CN 103404605A CN 2013103524004 A CN2013103524004 A CN 2013103524004A CN 201310352400 A CN201310352400 A CN 201310352400A CN 103404605 A CN103404605 A CN 103404605A
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Abstract
The invention discloses a five-spice dried bean curd flavoring processing process. The process comprises the steps that: alkali quick-boiling is carried out, wherein sliced and shaped dried bean curds are added into an alkali solution and steaming is carried out for 4min, wherein the alkali solution is an edible alkali solution, and the dried bean curds are added when the alkali solution is heated to 90 DEG C; marinating is carried out, wherein the dried bean curds processed with the alkali quick-boiling step is marinated in a marinating soup for 52-56min under a temperature controlled at 84-88 DEG C; drying is carried out, wherein the marinated and flavored dried bean curds are dried by using a drier; water content in the dried bean curds is 55%, and the dried bean curds is cooled to room temperature; and blending is carried out, wherein the dried bean curds are added into a blending machine; blending materials are added, and mechanical blending is carried out. According to the invention, through the alkali quick-boiling step, dried bean curd properties are changed. Toughness is enhanced, and bean odor is removed, such that the dried bean curds are easier to flavor during the subsequent marinating step. Conditions of various processes are strictly controlled, such that finished dried bean curd products has uniform color and consistent taste. With a unique formula, the finished dried bean curd product has good color, good fragrance, and good taste. The dried bean curds are popular among consumers.
Description
Technical field
The present invention relates to the technical field that bean product are produced, relate in particular to a kind of seasoning processing technology of spiced dried bean curd.
Background technology
Dried bean curd, have another name called dried bean curd, white spirit, dry bean curd, and dried bean curd is the reprocessing goods of bean curd, and salty perfume (or spice) is tasty and refreshing, is with in hard toughly, puts for a long time not bad.Dried bean curd is nutritious, contains a large amount of protein, fat, carbohydrate, also contains the mineral matter of the multiple needed by human body such as calcium, phosphorus, iron.The outstanding nutritional benefits of dried bean curd is high calcium.The maximum characteristics of dried bean curd are balanced in nutrition, protein, fat and carbohydrate, and which does not lack, and which is all exceeded again.According to surveying and determination, the dried bean curd of every 100 grams contains the heat of 336 kilocalories, contain the calcium of 731 milligrams, and fat content less than 16 grams is eaten also more and can not got fat.Dried bean curd can add the condiment such as salt, fennel, Chinese prickly ash, aniseed, rhizoma zingiberis in manufacturing process, not only perfume (or spice) but also aquatic foods, eat for a long time and do not mind, and is described as " vegetarian ham ".Also can be processed into that halogen is dry, smoke-dried beancurd, soy sauce are dry etc., are the superior raw materials of mixing cold dish, making dish popular.Dried bean curd is one of the optimum food gone with rice of going well with wine, and also is convenient to journey and carries and eat.Can say, dried bean curd is exactly the bean curd " concentrated ".
The spiced dried bean curd is one of most popular dried bean curd taste, has wide market prospects.The general mode of long-time stew in soy sauce that adopts of existing spiced dried bean curd is carried out preliminary seasoning, and then adds the spiced local flavor of the outstanding product of various spices.Exist the time of stew in soy sauce longer, after stew in soy sauce, dried bean curd is than the problem such as hard, that elasticity is little, and taste is not good enough, and adding spice is the core process that determines the dried bean curd taste, formula and the processing mode of existing spice, the color, smell and taste of the dried bean curd obtained have been difficult to meet the requirement that people improve day by day.
Summary of the invention
In view of this, the invention provides a kind of seasoning processing technology of spiced dried bean curd, can prepare and look good, smell good and taste good, have flexible dried bean curd.
For solving above technical problem, technical scheme of the present invention is, a kind of seasoning processing technology of spiced dried bean curd is provided, and comprises the steps:
A, quick-boil alkali: to the dried bean curd that adds the moulding of cutting into slices in alkali lye, boiling 4 minutes, described alkali lye is edible alkali solution, aqueous slkali adds dried bean curd after being heated to 90 ℃;
B, stew in soy sauce: will quick-boil dried bean curd after alkali and add in halogen soup and carry out stew in soy sauce, the stew in soy sauce time is 52～56 minutes, and temperature is controlled at 84 ℃～88 ℃;
C, oven dry: with dryer, the tasty dried bean curd of stew in soy sauce is dried, dry the mode that adopts hot-air seasoning, the temperature of dryer is controlled at 80 ℃～90 ℃, and after drying, the water content of dried bean curd is 55%, is cooled to room temperature; Water content is compared common dried bean curd and is wanted high, and the taste while being more conducive to spice infiltrates in dried bean curd, and pliability is good, and taste is better.
D, spice: the dried bean curd after drying adds in blender, then adds spice to carry out mechanical spice, makes after spice the taste of dried bean curd even.
Preferably, in described steps A, the concentration of alkali lye is 1.4g/L～1.6g/L.The alkali lye of appropriateness can be removed the beany flavor of dried bean curd, more easily tasty while making stew in soy sauce.
Preferably, in described step D, spice is spiced condiment, and the composition of each component and part by weight are that the dried bean curd after oven dry: spices are oily: white sugar: monosodium glutamate: flavour nucleotide disodium: edible salt=1000:15:8:5:1:25.
Preferably, the formula of described spiced oil forms and proportioning is, rapeseed oil: anise: cassia bark: three how: fennel: green onion: garlic: ginger: capsicum: Chinese prickly ash=10000:30:26:24:30:20:20:20:10:8.
Preferably, the concrete preparation process of described spiced oil is: the formula according to spiced oil is got rapeseed oil, first is heated to 225 ℃, then adds green onion,ginger and garlic while being cooled to 180 ℃; While being cooled to again 150 ℃, add remaining spices oil to form, soak and pull the solid slag in rapeseed oil out after 20 minutes, namely obtain spiced oil after oil temperature is down to normal temperature.
Preferably, the dried bean curd that described step D obtains after processing, carry out vacuum packaging sterilizing.
Compared with prior art, the present invention has following advantage:
The present invention changes the character of dried bean curd by quick-boiling the alkali step, increase pliable and tough strength, remove beany flavor, make dried bean curd be more prone to tasty during stew in soy sauce in the back, the strict condition of controlling each operation, make that finished product dried bean curd color and luster is even, taste is consistent, adopt unique formula to make looking good, smell good and taste good of finished product dried bean curd, be subject to liking of consumers in general.
The specific embodiment
In order to make those skilled in the art understand better technical scheme of the present invention, the present invention is described in further detail below in conjunction with specific embodiment.
Below in conjunction with embodiment, the specific embodiment of the present invention is further described.Following examples are only for technical scheme of the present invention more clearly is described, and can not limit the scope of the invention with this.
Embodiment mono-
A kind of seasoning processing technology of spiced dried bean curd, comprise the steps:
A, quick-boil alkali: to the dried bean curd that adds the moulding of cutting into slices in alkali lye, boiling 4 minutes, described alkali lye is edible alkali solution, aqueous slkali adds dried bean curd after being heated to 90 ℃; The concentration of described alkali lye is 1.4g/L.The alkali lye of appropriateness can be removed the beany flavor of dried bean curd, more easily tasty while making stew in soy sauce.
B, stew in soy sauce: will quick-boil dried bean curd after alkali and add in halogen soup and carry out stew in soy sauce, the stew in soy sauce time is 52 minutes, and temperature is controlled at 84 ℃ ℃; In described halogen soup, contain the halogen material such as anise, Chinese prickly ash, cumin, the root of Dahurain angelica, the halogen material is boiled to 2 to 5 hours with boiling water and get final product.
C, oven dry: with dryer, the tasty dried bean curd of stew in soy sauce is dried, dry the mode that adopts hot-air seasoning, the temperature of dryer is controlled at 80 ℃, and after drying, the water content of dried bean curd is 55%, is cooled to room temperature; Water content is compared common dried bean curd and is wanted high, and the taste while being more conducive to spice infiltrates in dried bean curd, and pliability is good, and taste is better.
D, spice: the dried bean curd after drying adds in blender, then adds spice to carry out mechanical spice, makes after spice the taste of dried bean curd even.
Spice is spiced condiment, and the composition of each component and part by weight are that the dried bean curd after oven dry: spices are oily: white sugar: monosodium glutamate: flavour nucleotide disodium: edible salt=1000:15:8:5:1:25.The formula of described spiced oil forms and proportioning is, rapeseed oil: anise: cassia bark: three how: fennel: green onion: garlic: ginger: capsicum: Chinese prickly ash=10000:30:26:24:30:20:20:20:10:8.The concrete preparation process of described spiced oil is: the formula according to spiced oil is got rapeseed oil, first is heated to 225 ℃, then adds green onion,ginger and garlic while being cooled to 180 ℃; While being cooled to again 150 ℃, add remaining spices oil to form, soak and pull the solid slag in rapeseed oil out after 20 minutes, namely obtain spiced oil after oil temperature is down to normal temperature.The dried bean curd that described step D obtains after processing, carry out vacuum packaging sterilizing.
Embodiment bis-
A kind of seasoning processing technology of spiced dried bean curd, comprise the steps:
A, quick-boil alkali: to the dried bean curd that adds the moulding of cutting into slices in alkali lye, boiling 4 minutes, described alkali lye is edible alkali solution, alkali lye adds dried bean curd after being heated to 90 ℃; The concentration of alkali lye is 1.5g/L.The alkali lye of appropriateness can be removed the beany flavor of dried bean curd, more easily tasty while making stew in soy sauce.
B, stew in soy sauce: will quick-boil dried bean curd after alkali and add in halogen soup and carry out stew in soy sauce, the stew in soy sauce time is 54 minutes, and temperature is controlled at 86 ℃;
C, oven dry: with dryer, the tasty dried bean curd of stew in soy sauce is dried, dry the mode that adopts hot-air seasoning, the temperature of dryer is controlled at 85 ℃, and after drying, the water content of dried bean curd is 55%, is cooled to room temperature; Water content is compared common dried bean curd and is wanted high, and the taste while being more conducive to spice infiltrates in dried bean curd, and pliability is good, and taste is better.
D, spice: the dried bean curd after drying adds in blender, then adds spice to carry out mechanical spice, makes after spice the taste of dried bean curd even.
Spice is spiced condiment, and the composition of each component and part by weight are that the dried bean curd after oven dry: spices are oily: white sugar: monosodium glutamate: flavour nucleotide disodium: edible salt=1000:15:8:5:1:25.The formula of described spiced oil forms and proportioning is, rapeseed oil: anise: cassia bark: three how: fennel: green onion: garlic: ginger: capsicum: Chinese prickly ash=10000:30:26:24:30:20:20:20:10:8.The concrete preparation process of described spiced oil is: the formula according to spiced oil is got rapeseed oil, first is heated to 225 ℃, then adds green onion,ginger and garlic while being cooled to 180 ℃; While being cooled to again 150 ℃, add remaining spices oil to form, soak and pull the solid slag in rapeseed oil out after 20 minutes, namely obtain spiced oil after oil temperature is down to normal temperature.The dried bean curd that described step D obtains after processing, carry out vacuum packaging sterilizing.
Embodiment tri-
A kind of seasoning processing technology of spiced dried bean curd, comprise the steps:
A, quick-boil alkali: to the dried bean curd that adds the moulding of cutting into slices in alkali lye, boiling 4 minutes, described alkali lye is edible alkali solution, alkali lye adds dried bean curd after being heated to 90 ℃; The concentration of alkali lye is 1.6g/L.The alkali lye of appropriateness can be removed the beany flavor of dried bean curd, more easily tasty while making stew in soy sauce.
B, stew in soy sauce: will quick-boil dried bean curd after alkali and add in halogen soup and carry out stew in soy sauce, the stew in soy sauce time is 56 minutes, and temperature is controlled at 88 ℃;
C, oven dry: with dryer, the tasty dried bean curd of stew in soy sauce is dried, dry the mode that adopts hot-air seasoning, the temperature of dryer is controlled at 90 ℃, and after drying, the water content of dried bean curd is 55%, is cooled to room temperature; Water content is compared common dried bean curd and is wanted high, and the taste while being more conducive to spice infiltrates in dried bean curd, and pliability is good, and taste is better.
D, spice: the dried bean curd after drying adds in blender, then adds spice to carry out mechanical spice, makes after spice the taste of dried bean curd even.
Above-mentioned spice is spiced condiment, and the composition of each component and part by weight are that the dried bean curd after oven dry: spices are oily: white sugar: monosodium glutamate: flavour nucleotide disodium: edible salt=1000:15:8:5:1:25.The formula of described spiced oil forms and proportioning is, rapeseed oil: anise: cassia bark: three how: fennel: green onion: garlic: ginger: capsicum: Chinese prickly ash=10000:30:26:24:30:20:20:20:10:8.The concrete preparation process of described spiced oil is: the formula according to spiced oil is got rapeseed oil, first is heated to 225 ℃, then adds green onion,ginger and garlic while being cooled to 180 ℃; While being cooled to again 150 ℃, add remaining spices oil to form, soak and pull the solid slag in rapeseed oil out after 20 minutes, namely obtain spiced oil after oil temperature is down to normal temperature.The dried bean curd that described step D obtains after processing, carry out vacuum packaging sterilizing.
The pliable and tough strength of the spiced dried bean curd that embodiment mono-to three produces is strong, there is no beany flavor, and easily tasty during the dried bean curd stew in soy sauce, the stew in soy sauce time is shorter.Finished product dried bean curd color and luster is even, taste is consistent, adds and adopts unique formula to make looking good, smell good and taste good of finished product dried bean curd.
Be below only the preferred embodiment of the present invention, it should be pointed out that above-mentioned preferred embodiment should not be considered as limitation of the present invention, protection scope of the present invention should be as the criterion with the claim limited range.For those skilled in the art, without departing from the spirit and scope of the present invention, can also make some improvements and modifications and also should be considered as protection scope of the present invention.
Claims (6)
1. the seasoning processing technology of a spiced dried bean curd, is characterized in that, comprises the steps:
A, quick-boil alkali: to the dried bean curd that adds the moulding of cutting into slices in alkali lye, boiling 4 minutes, described alkali lye is edible alkali solution, aqueous slkali adds dried bean curd after being heated to 90 ℃;
B, stew in soy sauce: will quick-boil dried bean curd after alkali and add in halogen soup and carry out stew in soy sauce, the stew in soy sauce time is 52～56 minutes, and temperature is controlled at 84 ℃～88 ℃;
C, oven dry: with dryer, the tasty dried bean curd of stew in soy sauce is dried, dry the mode that adopts hot-air seasoning, the temperature of dryer is controlled at 80 ℃～90 ℃, and after drying, the water content of dried bean curd is 55%, is cooled to room temperature;
D, spice: the dried bean curd after drying adds in blender, then adds spice to carry out mechanical spice, makes after spice the taste of dried bean curd even.
2. the seasoning processing technology of spiced dried bean curd as claimed in claim 1, is characterized in that, in described steps A, the concentration of aqueous slkali is 1.4g/L～1.6g/L.
3. the seasoning processing technology of spiced dried bean curd as claimed in claim 1, it is characterized in that, in described step D, spice is spiced condiment, the composition of each component and part by weight are that the dried bean curd after oven dry: spices are oily: white sugar: monosodium glutamate: flavour nucleotide disodium: edible salt=1000:15:8:5:1:25.
4. the seasoning processing technology of spiced dried bean curd as claimed in claim 3, it is characterized in that, the formula of described spiced oil forms and proportioning is, rapeseed oil: anise: cassia bark: three how: fennel: green onion: garlic: ginger: capsicum: Chinese prickly ash=10000:30:26:24:30:20:20:20:10:8.
5. the seasoning processing technology of spiced dried bean curd as claimed in claim 4, is characterized in that, the concrete preparation process of described spiced oil is: the formula according to spiced oil is got rapeseed oil, first is heated to 225 ℃, then adds green onion,ginger and garlic while being cooled to 180 ℃; While being cooled to again 150 ℃, add remaining spices oil to form, soak and pull the solid slag in rapeseed oil out after 20 minutes, namely obtain spiced oil after oil temperature is down to normal temperature.
6. as the seasoning processing technology of spiced dried bean curd as described in claim 1-5 any one, it is characterized in that, the dried bean curd that described step D obtains after processing, carry out vacuum packaging sterilizing.
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Cited By (8)
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|---|---|---|---|---|
| CN104738212A (en) * | 2015-04-09 | 2015-07-01 | 孙莉琼 | Method for preparing relish dried bean curds by utilizing tea oil and product |
| CN105010570A (en) * | 2015-07-30 | 2015-11-04 | 河南张老有食品有限公司 | Dried bean curd preparation method |
| CN107094905A (en) * | 2017-05-18 | 2017-08-29 | 宁夏固原宏晨龙清真食品有限公司 | The preparation method of dried bean curd |
| CN107279307A (en) * | 2017-07-11 | 2017-10-24 | 合肥市凤落河豆制食品有限公司 | A kind of preparation method without greasy dried bean curd |
| CN107660618A (en) * | 2016-07-29 | 2018-02-06 | 浙江莫干山食业有限公司 | Black funny dried bean curd and preparation method thereof |
| CN108094567A (en) * | 2018-01-15 | 2018-06-01 | 河南牧业经济学院 | A kind of stew in soy sauce halogen material, halogen thousand sheets and preparation method thereof |
| CN111387296A (en) * | 2020-04-16 | 2020-07-10 | 成都香香嘴豆制品有限公司 | Low-fat dried bean curd and preparation method thereof |
| CN116019211A (en) * | 2022-09-20 | 2023-04-28 | 吉林省澎霖健康科技有限公司 | Chicken soup and bean curd string boiling process |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104738212A (en) * | 2015-04-09 | 2015-07-01 | 孙莉琼 | Method for preparing relish dried bean curds by utilizing tea oil and product |
| CN105010570A (en) * | 2015-07-30 | 2015-11-04 | 河南张老有食品有限公司 | Dried bean curd preparation method |
| CN107660618A (en) * | 2016-07-29 | 2018-02-06 | 浙江莫干山食业有限公司 | Black funny dried bean curd and preparation method thereof |
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| CN107279307A (en) * | 2017-07-11 | 2017-10-24 | 合肥市凤落河豆制食品有限公司 | A kind of preparation method without greasy dried bean curd |
| CN108094567A (en) * | 2018-01-15 | 2018-06-01 | 河南牧业经济学院 | A kind of stew in soy sauce halogen material, halogen thousand sheets and preparation method thereof |
| CN111387296A (en) * | 2020-04-16 | 2020-07-10 | 成都香香嘴豆制品有限公司 | Low-fat dried bean curd and preparation method thereof |
| CN116019211A (en) * | 2022-09-20 | 2023-04-28 | 吉林省澎霖健康科技有限公司 | Chicken soup and bean curd string boiling process |
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Application publication date: 20131127 |