CN103478277B - Pu'er tea fried fermented bean curd and preparation method thereof - Google Patents
Pu'er tea fried fermented bean curd and preparation method thereof Download PDFInfo
- Publication number
- CN103478277B CN103478277B CN201310425721.2A CN201310425721A CN103478277B CN 103478277 B CN103478277 B CN 103478277B CN 201310425721 A CN201310425721 A CN 201310425721A CN 103478277 B CN103478277 B CN 103478277B
- Authority
- CN
- China
- Prior art keywords
- tea
- parts
- bean curd
- powder
- bean
- 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.)
- Active
Links
Landscapes
- Beans For Foods Or Fodder (AREA)
Abstract
The invention relates to curing food, in particular to a Pu'er tea fried fermented bean curd and a preparation method of the Pu'er tea fried fermented bean curd. The Pu'er tea fried fermented bean curd is prepared by the following ingredients, by weight, 100 parts of bean curds, 0.3-1.2 parts of Pu'er tea powder, 1-5 parts of Pu'er tea wine, 0.5-1.5 parts of acid papaya powder, 7-15 parts of salt, 2-5 parts of peppers, 2-7 parts of chilies and 3-7 parts of fresh ginger. The process is simple, the Pu'er tea powder and the Pu'er tea wine are added in the production process, and the Pu'er tea fried fermented bean curd prepared by the method is rich in tea fragrance, excellent in taste and high in nutritive value.
Description
Technical field
The present invention relates to curing food, be specifically related to Pu'er tea fried bean curd breast and preparation method thereof.
Background technology
Fermented bean curd, varies in different localities again and is called " fermented bean curd ", " fermented red beancurd " or " cat breast ".Fermented bean curd is a kind of processed soybean food of secondary operations, and being the fermented seasonings of the famous tool national characters of China, is the common assistant dish of Chinese, or for the cooking.Usual fermented bean curd is mainly by ferment with mucor, comprise fermented bean curd Mucor (Mucor sufu), Zygosaccharomyces rouxii (Mucor Rouxianus), Mucor racemosus (Mucor racemosus), also has rhizopus, as rhizopus chinensis (Rhizopus chinensis) etc.
If application number is 200910100811.8 production methods that the present invention relates to a kind of green tea soycheese, main points are green tea weight is 5 ~ 15%, water 85 ~ 95% is worn into green tea and is starched together with the bean or pea soaked, soya-bean milk, filter through 100 mesh filter screens, the slurries filtered are warming up to 85 ~ 95 DEG C, adopt salt solution making beating granulating, cotton parcel slurry grain after sterilization squeezes into plate, shaping plate is green tea bean curd embryo, be cut into blockage, be successively placed on clean, in the cage of having sterilized, and spray bacterium on the blockage surface of green tea bean curd embryo, deliver to the temperature controlled compartment fermentation of 25 ~ 30 DEG C, until green tea bean curd embryo surface grows flocculent white Mucor, be stained with one deck salt at green tea bean curd embryo surface, be placed in the container of normal temperature 12 ~ 24 hours, the green tea bean curd embryo then in extraction vessel loads bottle, and in bottle, pour into the wine that alcoholic strength is 16 ~ 18%, namely sealing lid makes green tea soycheese in 10 ~ 30 days.
Above-mentioned way carries out being mixed with bean curd after tealeaves being worn into tea slurry, and this sampling technology making itself destroys the making of bean curd, affects the quality of bean curd.And alcohol needs to add separately, complex process.
Summary of the invention
For prior art Problems existing, the invention provides a kind of technique more simple, Pu'er tea fried bean curd breast adding Pu ' er tea powder and Pu'er tea wine in production process and preparation method thereof, this fermented bean curd tea is aromatic strongly fragrant, excellent taste, and is of high nutritive value.
For achieving the above object, the technology used in the present invention solution is: Pu'er tea fried bean curd breast, is prepared from by the batching of following weight portion: bean curd 100 parts, Pu ' er tea powder 0.3 ~ 1.2 part, Pu'er tea wine 1 ~ 5 part, 0.5 ~ 1.5 part, acid Chinese quince powder, salt 7 ~ 15 parts, 2 ~ 5 parts, Chinese prickly ash, 2 ~ 7 parts, capsicum, 3 ~ 7 parts, ginger.
The preparation method of Pu'er tea fried bean curd breast, is prepared from by following steps:
The preparation of A, raw material bean curd: by preferred bean cotyledon with the bubble of 20 ~ 25 DEG C after 8 ~ 10 hours, wear into soya-bean milk, Pu ' er tea powder 0.3 ~ 1.2 part is cooked into tea, soya-bean milk of waking up is scalded with the tea of 85 ~ 90 DEG C, after filtration, after slurry, wrap up with cotton and squeeze into bulk, making bean curd, then fermenting traditionally;
B, to pickle: bean curd 100 parts, Pu'er tea wine 1 ~ 5 part, 0.5 ~ 1.5 part, acid Chinese quince powder, salt 7 ~ 15 parts, 2 ~ 5 parts, Chinese prickly ash, 2 ~ 7 parts, capsicum, 3 ~ 7 parts, ginger are fully mixed thoroughly, place 5 ~ 10 days after dress altar, put into fresh rapeseed oil, then pickle more than 12 months.
Wherein, described Pu'er tea wine is formed by the batching mixing of following weight portion brewed half a year: the pure kaoliang spirit of 55 ~ 65 degree 100 parts, 5 ~ 15 parts, rock sugar, Pu'er tea after curing through 240 hours 2 ~ 4 parts, and through 3 ~ 5 hours repeatedly cooling clear 1 ~ 3 part, date after curing, purple rice 3 ~ 5 parts, matrimony vine 1 ~ 3 part, 0.5 ~ 1 part, cultivated land, Radix Angelicae Sinensis 0.2 ~ 0.8 part, the Radix Astragali 1 ~ 2 part, RADIX CODONOPSIS PILOSULAE from Shanxi of China 1 ~ 2 part, the tuber of multiflower knotweed 1 ~ 1.5 part.
the present invention has following beneficial effect:
1. the present invention prepares skill simply, adds Pu ' er tea powder and Pu'er tea wine, makes fermented bean curd smell tea aromatic strongly fragrant, excellent taste of tasting, and be of high nutritive value in production process.
2. the present invention utilizes Pu'er tea to scald soya-bean milk of waking up, and namely reaches and scalds the effect of soya-bean milk of waking up, tea smell can be allowed again to be added to inside bean curd, and the composition that the Tea Polyphenols etc. in Pu'er tea is conducive to human body is also absorbed simultaneously.
3. add various medicine in the Pu'er tea wine that preparation process of the present invention uses, have very high nutritive value, normal food has step-down, lipopenicillinase, enriches blood, carries gas, protects the effects such as liver.
4. the Tea Polyphenols contained in Pu'er tea wine used in the present invention and Pu ' er tea powder is the plant antiseptic agent of pure natural in food additives, and it has very strong non-oxidizability, can effectively suppress harmful bacteria to generate.
5. various medicine is lowered the temperature to clear and is cured by the present invention repeatedly, eliminates the alkaloid being unfavorable for health, makes its fragrance fully demonstrate out simultaneously.
Detailed description of the invention
embodiment 1:pu'er tea fried bean curd breast, is prepared from by following batching: bean curd 100kg, Pu ' er tea powder 0.3kg, Pu'er tea wine 1kg, acid Chinese quince powder 0.5kg, salt 7kg, Chinese prickly ash 2kg, capsicum 2kg, ginger 3kg.
The preparation method of Pu'er tea fried bean curd breast, is prepared from by following steps:
A, get by following batching mixing brewed half a year Pu'er tea wine for subsequent use: the pure kaoliang spirit 100kg of 55 ~ 65 degree, rock sugar 5kg, Pu'er tea 2kg after curing through 240 hours, and through 3 hours repeatedly cooling clear the date 1kg after curing, purple rice 3kg, matrimony vine 1kg, cultivated land 0.5kg, Radix Angelicae Sinensis 0.2kg, Radix Astragali 1kg, RADIX CODONOPSIS PILOSULAE from Shanxi of China 1kg, tuber of multiflower knotweed 1kg.
The preparation of B, raw material bean curd: preferred bean cotyledon after 8 hours with the bubble of 20 DEG C, is worn into soya-bean milk, Pu ' er tea powder 0.3kg is cooked into tea, with the tea of 85 DEG C scald wake up soya-bean milk, after filtration, some slurry after, wrap up with cotton and squeeze into bulk, make bean curd, then ferment traditionally;
C, to pickle: bean curd 100kg, Pu'er tea wine 1kg, acid Chinese quince powder 0.5kg, salt 7kg, Chinese prickly ash 2kg, capsicum 2kg, ginger 3kg are fully mixed thoroughly, place 5 days after dress altar, put into fresh rapeseed oil, then pickle more than 12 months.
embodiment 2:pu'er tea fried bean curd breast, is prepared from by following batching: bean curd 100kg, Pu ' er tea powder 0.7 kg, Pu'er tea wine 3kg, acid Chinese quince powder 1kg, salt 11kg, Chinese prickly ash 3kg, capsicum 5kg, ginger 5kg.
The preparation method of Pu'er tea fried bean curd breast, is prepared from by following steps:
A, get by following batching mixing brewed half a year Pu'er tea wine for subsequent use: the pure kaoliang spirit 100kg of 60 degree, rock sugar 10kg, Pu'er tea 3kg after curing through 240 hours, and through 4 hours repeatedly cooling clear the date 2kg after curing, purple rice 4kg, matrimony vine 2kg, cultivated land 0.7kg, Radix Angelicae Sinensis 0.5kg, Radix Astragali 1.5kg, RADIX CODONOPSIS PILOSULAE from Shanxi of China 1.5kg, tuber of multiflower knotweed 1.25kg.
The preparation of B, raw material bean curd: preferred bean cotyledon after 9 hours with the bubble of 22 DEG C, is worn into soya-bean milk, Pu ' er tea powder 0.7kg is cooked into tea, with the tea of 87 DEG C scald wake up soya-bean milk, after filtration, some slurry after, wrap up with cotton and squeeze into bulk, make bean curd, then ferment traditionally;
C, to pickle: bean curd 100kg, Pu'er tea wine 3kg, acid Chinese quince powder 1kg, salt 11kg, Chinese prickly ash 3kg, capsicum 5kg, ginger 5kg are fully mixed thoroughly, place 7 days after dress altar, put into fresh rapeseed oil, then pickle more than 12 months.
embodiment 3:pu'er tea fried bean curd breast, is prepared from by following batching: bean curd 100kg, Pu ' er tea powder 1.2 kg, Pu'er tea wine 5kg, acid Chinese quince powder 1.5kg, salt 15kg, Chinese prickly ash 5kg, capsicum 7kg, ginger 7kg.
The preparation method of Pu'er tea fried bean curd breast, is prepared from by following steps:
A, get by following batching mixing brewed half a year Pu'er tea wine for subsequent use: the pure kaoliang spirit 100kg of 65 degree, rock sugar 15kg, Pu'er tea 4kg after curing through 240 hours, and through 5 hours repeatedly cooling clear the date 3kg after curing, purple rice 5kg, matrimony vine 3kg, cultivated land 1kg, Radix Angelicae Sinensis 0.8kg, Radix Astragali 2kg, RADIX CODONOPSIS PILOSULAE from Shanxi of China 2kg, tuber of multiflower knotweed 1.5kg.
The preparation of B, raw material bean curd: preferred bean cotyledon after 10 hours with the bubble of 25 DEG C, is worn into soya-bean milk, Pu ' er tea powder 1.2kg is cooked into tea, with the tea of 90 DEG C scald wake up soya-bean milk, after filtration, some slurry after, wrap up with cotton and squeeze into bulk, make bean curd, then ferment traditionally;
C, to pickle: bean curd 100kg, Pu'er tea wine 5kg, acid Chinese quince powder 1.5kg, salt 15kg, Chinese prickly ash 5kg, capsicum 7kg, ginger 7kg are fully mixed thoroughly, place 10 days after dress altar, put into fresh rapeseed oil, then pickle more than 12 months.
Claims (1)
1. Pu'er tea fried bean curd breast, it is characterized in that, be prepared from by the batching of following weight portion: bean curd 100 parts, Pu ' er tea powder 0.3 ~ 1.2 part, Pu'er tea wine 1 ~ 5 part, 0.5 ~ 1.5 part, acid Chinese quince powder, salt 7 ~ 15 parts, 2 ~ 5 parts, Chinese prickly ash, 2 ~ 7 parts, capsicum, 3 ~ 7 parts, ginger;
This Pu'er tea fried bean curd breast is prepared from by following steps:
The preparation of A, raw material bean curd: by preferred bean cotyledon with the bubble of 20 ~ 25 DEG C after 8 ~ 10 hours, wear into soya-bean milk, Pu ' er tea powder 0.3 ~ 1.2 part is cooked into tea, soya-bean milk of waking up is scalded with the tea of 85 ~ 90 DEG C, after filtration, after slurry, wrap up with cotton and squeeze into bulk, making bean curd, then fermenting traditionally;
B, Pu'er tea wine brewed: Pu'er tea wine is mixed by the batching of following weight portion and forms brewed half a year, the pure kaoliang spirit of 55 ~ 65 degree 100 parts, 5 ~ 15 parts, rock sugar, Pu'er tea after curing through 240 hours 2 ~ 4 parts, and through 3 ~ 5 hours repeatedly cooling clear 1 ~ 3 part, date after curing, purple rice 3 ~ 5 parts, matrimony vine 1 ~ 3 part, 0.5 ~ 1 part, cultivated land, Radix Angelicae Sinensis 0.2 ~ 0.8 part, the Radix Astragali 1 ~ 2 part, RADIX CODONOPSIS PILOSULAE from Shanxi of China 1 ~ 2 part, the tuber of multiflower knotweed 1 ~ 1.5 part;
C, to pickle: bean curd 100 parts, Pu'er tea wine 1 ~ 5 part, 0.5 ~ 1.5 part, acid Chinese quince powder, salt 7 ~ 15 parts, 2 ~ 5 parts, Chinese prickly ash, 2 ~ 7 parts, capsicum, 3 ~ 7 parts, ginger are fully mixed thoroughly, place 5 ~ 10 days after dress altar, put into fresh rapeseed oil, then pickle more than 12 months.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310425721.2A CN103478277B (en) | 2013-09-18 | 2013-09-18 | Pu'er tea fried fermented bean curd and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310425721.2A CN103478277B (en) | 2013-09-18 | 2013-09-18 | Pu'er tea fried fermented bean curd and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103478277A CN103478277A (en) | 2014-01-01 |
| CN103478277B true CN103478277B (en) | 2015-06-17 |
Family
ID=49819140
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310425721.2A Active CN103478277B (en) | 2013-09-18 | 2013-09-18 | Pu'er tea fried fermented bean curd and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103478277B (en) |
Families Citing this family (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104489130A (en) * | 2015-01-16 | 2015-04-08 | 贵州湄潭百道茶业有限公司 | Method for producing fermented bean curd with addition of tea leaves |
| CN104663919A (en) * | 2015-02-09 | 2015-06-03 | 南京菀园农业科技有限公司 | Preserved bean curd with tea powder and processing process thereof |
| CN105053239A (en) * | 2015-07-19 | 2015-11-18 | 宣威市兴翔食品有限公司 | Making method of spicy fermented bean curds |
| CN105707280A (en) * | 2016-03-08 | 2016-06-29 | 贵州省湄潭县野谷草食品有限公司 | Black tea red fermented bean curd and preparation method thereof |
| CN105994674A (en) * | 2016-05-25 | 2016-10-12 | 安徽八公山豆制品有限公司 | Tomato-flavoured hot fermented beancurd and processing method thereof |
| CN105994672A (en) * | 2016-05-25 | 2016-10-12 | 安徽八公山豆制品有限公司 | Ginseng red-chili-oil fermented bean curd and processing method thereof |
| CN106035708A (en) * | 2016-05-25 | 2016-10-26 | 安徽八公山豆制品有限公司 | Nori-flavor chili-oil pickled tofu and processing method thereof |
| CN108077451A (en) * | 2018-01-26 | 2018-05-29 | 贵州省湄潭县野谷草食品有限公司 | Green tea soycheese and preparation method thereof |
| CN108450559A (en) * | 2018-02-26 | 2018-08-28 | 衡东县美中餐腐乳制品有限责任公司 | A kind of manufacture craft of tea oil fermented bean curd |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1350800A (en) * | 2001-11-30 | 2002-05-29 | 陈天喜 | Garlic-juice fermented bean-cuard and its preparing process |
| CN1570072A (en) * | 2004-05-11 | 2005-01-26 | 云南思茅兴洋茶业有限公司 | Pu'er tea wine and its preparation method |
| CN101385520A (en) * | 2007-09-13 | 2009-03-18 | 张西学 | Aromatic lactone bean curd and production method thereof |
-
2013
- 2013-09-18 CN CN201310425721.2A patent/CN103478277B/en active Active
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1350800A (en) * | 2001-11-30 | 2002-05-29 | 陈天喜 | Garlic-juice fermented bean-cuard and its preparing process |
| CN1570072A (en) * | 2004-05-11 | 2005-01-26 | 云南思茅兴洋茶业有限公司 | Pu'er tea wine and its preparation method |
| CN101385520A (en) * | 2007-09-13 | 2009-03-18 | 张西学 | Aromatic lactone bean curd and production method thereof |
Non-Patent Citations (3)
| Title |
|---|
| 未知.哈尼梯田--普洱卤腐(豆腐乳).《新浪博客》.2011,第1-2页,参见正文第2-4段. * |
| 茶汁豆腐制作工艺;刘春香;《农村新技术》;20090831;第49页 * |
| 茶豆腐的研究;许喜林等;《广州食品工业科技》;20010331;第17卷(第1期);第53-54页 * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN103478277A (en) | 2014-01-01 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103478277B (en) | Pu'er tea fried fermented bean curd and preparation method thereof | |
| CN102293258B (en) | Production technology of chemical additive free fermented bean curd with long shelf life | |
| CN103315070B (en) | Processing method of Tujia dried bean curd | |
| CN103689544B (en) | A kind of bubble green pepper Salangid paste and preparation method thereof | |
| CN103125901B (en) | Method for making salt vegetable | |
| CN105062857A (en) | Brewing process of devilpepper leaf and radix pueraiae vinegar | |
| CN105316202A (en) | Brewing process of vinegar with ingredients of forsythia flowers and purple sweet potatoes | |
| CN104982893A (en) | Preparation method for magnolia officinalis tea soy sauce | |
| CN102871135A (en) | Sterile beancurd coagulant and low-temperature, self-coagulating and sterile-packing beancurd | |
| CN103494229B (en) | Puer tea cured meat product and preparation method thereof | |
| CN104172096A (en) | Preparation method of chicory soybean sauce | |
| CN105519694A (en) | Making method of flavored fermented bean curds | |
| CN104431176A (en) | Fermented tea of pepper leaves and jinhua fungus and preparation method and application of fermented tea | |
| CN105124536A (en) | Fragrant mushroom and beef paste and preparation method thereof | |
| CN103907895A (en) | Rhizome phragmitis soy sauce processing method | |
| CN106306300A (en) | Production method of osmanthus flower maltose | |
| CN104605326A (en) | Processing method for sophora fruit soy sauce | |
| CN104247819A (en) | Eight-treasure chrysanthemum tea and preparation method thereof | |
| CN103519221A (en) | Processing method for high-calcium sausages | |
| CN105494646A (en) | Date-flavored ewe's milk having functions of promoting digestion and eliminating phlegm and preparation method of date-flavored ewe's milk | |
| CN105875860A (en) | Processing technology of fermented bean curd | |
| CN105494678A (en) | Production method of citrus fermented bean curds | |
| KR20160063439A (en) | Manufacturing method of fermented salt using hard boiled rice | |
| CN110720520A (en) | Preparation method of fermented spicy mildewed tofu | |
| CN108783377A (en) | A kind of production method of acid soup beef and mutton seasoning |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant |