CN103478286A - Method for making dried bean curd - Google Patents
Method for making dried bean curd Download PDFInfo
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- CN103478286A CN103478286A CN201310484999.7A CN201310484999A CN103478286A CN 103478286 A CN103478286 A CN 103478286A CN 201310484999 A CN201310484999 A CN 201310484999A CN 103478286 A CN103478286 A CN 103478286A
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Abstract
The invention discloses a method for making dried bean curd. The method comprises the following steps: respectively selecting a half of soybeans and black beans, grinding, boiling pulp, filtering pulp, curdling, pressing, cut molding, marinating, vacuum packaging and sterilizing. Compared with the prior art, the method disclosed by the invention has the advantages that the soybeans and black beans are used as raw materials, so that the nutrition is comprehensive and rich, special marinade is adopted and no additive is used, so that the made dried bean curd has good taste, the dried bean curd is more chewy after being squeezed and dewatered by a forming machine, and meanwhile, vacuum package and sterilization are adopted to effectively maintain the freshness of the dried bean curd and prevent the dried bean curd from deteriorating.
Description
Technical field
The present invention relates to food processing technology field, in particular the dry preparation method of a kind of tea.
Background technology
Tea is dry is a kind of bean product, and the segmentation category for dried bean curd just has been loved by the people since occurring.Traditional tea is drying to be generally comprised as flow process: select materials, defibrination, mashing off, filter pulp, some slurry, compacting, cutting block forming, seasoning, vacuum packaging etc.But because the tea making method of dried is different, the tea of therefore making does in mouthfeel, chew on strength, the aspect such as fresh-keeping and can not get ensureing.
Summary of the invention
The object of the invention is to overcome the deficiencies in the prior art, the dry preparation method of a kind of tea that a kind of mouthfeel is good, the strength of chewing and long fresh-keeping period are arranged is provided.
The present invention is achieved by the following technical solutions:
The preparation method that a kind of tea is dry, comprise the steps:
(1) choose fresh soya bean and the black soya bean of bright in color, full grains, soya bean and black soya bean respectively account for 50%, and the water soaking 9-12 hour with 25-30 ℃, then rinse well with clear water;
(2) add the water mill slurry, Pig is sling to form in four angles of square filtering cloth, place a container under filter cloth for holding juice, pour in Pig after the defibrination milled, rock Pig, carry out the screenings separation, finally add clear water to filter, slag is stayed in Pig, and juice enters in container;
(3) juice in container is poured in iron pan, with big fire, be heated to boiling, then put into a slurry bucket, add gypsum, carry out a slurry, the weight ratio of gypsum and bean or pea is 1:8;
(4) soya-bean milk point is put into and is squeezed on forming machine and dewater after having starched, and obtains the dried bean curd semifinished product, and the dried bean curd semifinished product after squeezing prints and scratches by grid;
(5) the dried bean curd semifinished product is put into to pot salt water boil, continued to boil 1-2 minute, take out; Add in pot after cooling again, put into thick gravy and carry out stew in soy sauce 9-12 hour with little fire, thick gravy is as the criterion just to flood the dried bean curd semifinished product, until tasty, then dewaters, oven dry, cooling, adopts the Polythene Bag asepsis vacuum packing, and sterilizing, get final product.
As above-mentioned a kind of tea dry preparation method preferably, the weight portion of the formula of the thick gravy in described step (5) is: 20 parts of tealeaves, 5 parts of white sugar, 20 parts of salt, 3 parts, Chinese prickly ash, 35 parts, soy sauce, 0.5 part of monosodium glutamate, 1.5 parts, fennel, 1.5 parts of rhizoma zingiberis, 4 parts of anises, 2.5 parts, cassia bark, 1 part of fructus amomi, 1.2 parts of tsaokos, water 1500-3000 part.
The present invention has the following advantages compared to existing technology:
The dry preparation method of a kind of tea provided by the invention, adopt soya bean and black soya bean as raw material, comprehensive nutrition is abundant, adopt distinctive thick gravy, and it does not use additive, the dry mouthfeel of the tea of making is good, it is after forming machine squeezing, dehydration, dried bean curd is more chewed strength, and simultaneously it adopts vacuum packaging, sterilizing, can effectively keep that dried bean curd is fresh to never degenerate.
The specific embodiment
Below embodiments of the invention are elaborated, the present embodiment is implemented take technical solution of the present invention under prerequisite, provided detailed embodiment and concrete operating process, but protection scope of the present invention is not limited to following embodiment.
The preparation method that a kind of tea is dry, comprise the steps:
(1) choose fresh soya bean and the black soya bean of bright in color, full grains, soya bean and black soya bean respectively account for 50%, and the water soaking 9-12 hour with 25-30 ℃, then rinse well with clear water;
(2) add the water mill slurry, Pig is sling to form in four angles of square filtering cloth, place a container under filter cloth for holding juice, pour in Pig after the defibrination milled, rock Pig, carry out the screenings separation, finally add clear water to filter, slag is stayed in Pig, and juice enters in container;
(3) juice in container is poured in iron pan, with big fire, be heated to boiling, then put into a slurry bucket, add gypsum, carry out a slurry, the weight ratio of gypsum and bean or pea is 1:8;
(4) soya-bean milk point is put into and is squeezed on forming machine and dewater after having starched, and obtains the dried bean curd semifinished product, and the dried bean curd semifinished product after squeezing prints and scratches by grid;
(5) the dried bean curd semifinished product is put into to pot salt water boil, continued to boil 1-2 minute, take out; Add in pot after cooling again, put into thick gravy and carry out stew in soy sauce 9-12 hour with little fire, thick gravy is as the criterion just to flood the dried bean curd semifinished product, until tasty, then dewaters, oven dry, cooling, adopts the Polythene Bag asepsis vacuum packing, and sterilizing, get final product.
The weight portion of the formula of the thick gravy in above-mentioned steps (5) is: 20 parts of tealeaves, 5 parts of white sugar, 20 parts of salt, 3 parts, Chinese prickly ash, 35 parts, soy sauce, 0.5 part of monosodium glutamate, 1.5 parts, fennel, 1.5 parts of rhizoma zingiberis, 4 parts of anises, 2.5 parts, cassia bark, 1 part of fructus amomi, 1.2 parts of tsaokos, water 1500-3000 part.
The foregoing is only preferred embodiment of the present invention, not in order to limit the present invention, all any modifications of doing within the spirit and principles in the present invention, be equal to and replace and improvement etc., within all should being included in protection scope of the present invention.
Claims (2)
1. the preparation method that tea is dry, is characterized in that, comprises the steps:
(1) choose fresh soya bean and the black soya bean of bright in color, full grains, soya bean and black soya bean respectively account for 50%, and the water soaking 9-12 hour with 25-30 ℃, then rinse well with clear water;
(2) add the water mill slurry, Pig is sling to form in four angles of square filtering cloth, place a container under filter cloth for holding juice, pour in Pig after the defibrination milled, rock Pig, carry out the screenings separation, finally add clear water to filter, slag is stayed in Pig, and juice enters in container;
(3) juice in container is poured in iron pan, with big fire, be heated to boiling, then put into a slurry bucket, add gypsum, carry out a slurry, the weight ratio of gypsum and bean or pea is 1:8;
(4) soya-bean milk point is put into and is squeezed on forming machine and dewater after having starched, and obtains the dried bean curd semifinished product, and the dried bean curd semifinished product after squeezing prints and scratches by grid;
(5) the dried bean curd semifinished product is put into to pot salt water boil, continued to boil 1-2 minute, take out; Add in pot after cooling again, put into thick gravy and carry out stew in soy sauce 9-12 hour with little fire, thick gravy is as the criterion just to flood the dried bean curd semifinished product, until tasty, then dewaters, oven dry, cooling, adopts the Polythene Bag asepsis vacuum packing, and sterilizing, get final product.
2. the dry preparation method of a kind of tea as claimed in claim 1, it is characterized in that, the weight portion of the formula of the thick gravy in described step (5) is: 20 parts of tealeaves, 5 parts of white sugar, 20 parts of salt, 3 parts, Chinese prickly ash, 35 parts, soy sauce, 0.5 part of monosodium glutamate, 1.5 parts, fennel, 1.5 parts of rhizoma zingiberis, 4 parts of anises, 2.5 parts, cassia bark, 1 part of fructus amomi, 1.2 parts of tsaokos, water 1500-3000 part.
Priority Applications (1)
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| CN201310484999.7A CN103478286A (en) | 2013-10-16 | 2013-10-16 | Method for making dried bean curd |
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| CN201310484999.7A CN103478286A (en) | 2013-10-16 | 2013-10-16 | Method for making dried bean curd |
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Cited By (22)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103931782A (en) * | 2014-05-07 | 2014-07-23 | 黄山旅游集团佳龙绿色食品有限公司 | Method for making Anhui-favor dried bean curd |
| CN104222310A (en) * | 2014-09-01 | 2014-12-24 | 张永凤 | Soybean oil skin and preparation method thereof |
| CN105076470A (en) * | 2015-08-04 | 2015-11-25 | 马鞍山德宏堂生物科技有限公司 | Red wine dried bean curd capable of beautifying features and preparation technology of red wine dried bean curd |
| CN105076449A (en) * | 2015-08-04 | 2015-11-25 | 马鞍山德宏堂生物科技有限公司 | Dried tea leaf with refreshing taste and preparation technology thereof |
| CN105076469A (en) * | 2015-08-04 | 2015-11-25 | 马鞍山德宏堂生物科技有限公司 | Vinegar-flavored dried bean curd and preparation technology thereof |
| CN105076473A (en) * | 2015-08-04 | 2015-11-25 | 马鞍山德宏堂生物科技有限公司 | Celery dried bean curd capable of reducing blood pressure and preparation technology of celery dried bean curd |
| CN105076472A (en) * | 2015-08-04 | 2015-11-25 | 马鞍山德宏堂生物科技有限公司 | Orange flavored tea leaf-dried bean curd and preparation technology thereof |
| CN105076468A (en) * | 2015-08-04 | 2015-11-25 | 马鞍山德宏堂生物科技有限公司 | Snow pear lung moistening dried bean curd and preparation technology thereof |
| CN105076471A (en) * | 2015-08-04 | 2015-11-25 | 马鞍山德宏堂生物科技有限公司 | Bitter gourd dried bean curd capable of clearing away fire and preparation technology of bitter gourd dried bean curd |
| CN105104558A (en) * | 2015-08-04 | 2015-12-02 | 马鞍山德宏堂生物科技有限公司 | Malabar-spinach eyesight-improving dried bean curd and preparation technology thereof |
| CN105104560A (en) * | 2015-08-04 | 2015-12-02 | 马鞍山德宏堂生物科技有限公司 | Dried bean curd capable of tonifying qi and nourishing blood and preparation technology thereof |
| CN105104561A (en) * | 2015-08-04 | 2015-12-02 | 马鞍山德宏堂生物科技有限公司 | Dried bean curd and making technology thereof |
| CN105104556A (en) * | 2015-08-04 | 2015-12-02 | 马鞍山德宏堂生物科技有限公司 | Chrysanthemum-flavored dried bean curds and producing process thereof |
| CN105104557A (en) * | 2015-08-04 | 2015-12-02 | 马鞍山德宏堂生物科技有限公司 | Dried bean curd with white spirit aroma and making technology thereof |
| CN105104555A (en) * | 2015-08-04 | 2015-12-02 | 马鞍山德宏堂生物科技有限公司 | Anti-fatigue health-care dried bean curds and producing process thereof |
| CN105123969A (en) * | 2015-08-04 | 2015-12-09 | 马鞍山德宏堂生物科技有限公司 | Milk flavor dried bean curd and preparation process thereof |
| CN105123970A (en) * | 2015-08-04 | 2015-12-09 | 马鞍山德宏堂生物科技有限公司 | Lemon flavor dried bean curd and preparation process thereof |
| CN105146446A (en) * | 2015-08-25 | 2015-12-16 | 郎溪县睿智生产力促进中心有限公司 | Marinating soup for making dried bean curd |
| CN106017047A (en) * | 2016-07-07 | 2016-10-12 | 山东端信堂大禹药业有限公司 | Rapid drying treatment device of Chinese herb waste residue |
| CN106720453A (en) * | 2017-03-31 | 2017-05-31 | 东明县昌磊食品有限公司 | A kind of preparation method of selenium-rich black soya bean dried bean curd |
| CN107568347A (en) * | 2017-08-02 | 2018-01-12 | 合肥市凤落河豆制食品有限公司 | A kind of method for improving the dry texture characteristic of tea |
| CN109090262A (en) * | 2018-09-05 | 2018-12-28 | 安庆谷润农产品有限责任公司 | A kind of peanut butter and preparation method thereof |
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| CN102258182A (en) * | 2011-08-12 | 2011-11-30 | 四川南溪徽记食品有限公司 | Bean product bittern and marinating method thereof |
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Cited By (26)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103931782A (en) * | 2014-05-07 | 2014-07-23 | 黄山旅游集团佳龙绿色食品有限公司 | Method for making Anhui-favor dried bean curd |
| CN103931782B (en) * | 2014-05-07 | 2015-12-30 | 黄山旅游集团佳龙绿色食品有限公司 | The preparation method that a kind of emblem formula tea is dry |
| CN104222310A (en) * | 2014-09-01 | 2014-12-24 | 张永凤 | Soybean oil skin and preparation method thereof |
| CN105076472A (en) * | 2015-08-04 | 2015-11-25 | 马鞍山德宏堂生物科技有限公司 | Orange flavored tea leaf-dried bean curd and preparation technology thereof |
| CN105104555A (en) * | 2015-08-04 | 2015-12-02 | 马鞍山德宏堂生物科技有限公司 | Anti-fatigue health-care dried bean curds and producing process thereof |
| CN105076473A (en) * | 2015-08-04 | 2015-11-25 | 马鞍山德宏堂生物科技有限公司 | Celery dried bean curd capable of reducing blood pressure and preparation technology of celery dried bean curd |
| CN105076449A (en) * | 2015-08-04 | 2015-11-25 | 马鞍山德宏堂生物科技有限公司 | Dried tea leaf with refreshing taste and preparation technology thereof |
| CN105076468A (en) * | 2015-08-04 | 2015-11-25 | 马鞍山德宏堂生物科技有限公司 | Snow pear lung moistening dried bean curd and preparation technology thereof |
| CN105076471A (en) * | 2015-08-04 | 2015-11-25 | 马鞍山德宏堂生物科技有限公司 | Bitter gourd dried bean curd capable of clearing away fire and preparation technology of bitter gourd dried bean curd |
| CN105104558A (en) * | 2015-08-04 | 2015-12-02 | 马鞍山德宏堂生物科技有限公司 | Malabar-spinach eyesight-improving dried bean curd and preparation technology thereof |
| CN105104560A (en) * | 2015-08-04 | 2015-12-02 | 马鞍山德宏堂生物科技有限公司 | Dried bean curd capable of tonifying qi and nourishing blood and preparation technology thereof |
| CN105104561A (en) * | 2015-08-04 | 2015-12-02 | 马鞍山德宏堂生物科技有限公司 | Dried bean curd and making technology thereof |
| CN105104556A (en) * | 2015-08-04 | 2015-12-02 | 马鞍山德宏堂生物科技有限公司 | Chrysanthemum-flavored dried bean curds and producing process thereof |
| CN105104557A (en) * | 2015-08-04 | 2015-12-02 | 马鞍山德宏堂生物科技有限公司 | Dried bean curd with white spirit aroma and making technology thereof |
| CN105076469A (en) * | 2015-08-04 | 2015-11-25 | 马鞍山德宏堂生物科技有限公司 | Vinegar-flavored dried bean curd and preparation technology thereof |
| CN105123969A (en) * | 2015-08-04 | 2015-12-09 | 马鞍山德宏堂生物科技有限公司 | Milk flavor dried bean curd and preparation process thereof |
| CN105123970A (en) * | 2015-08-04 | 2015-12-09 | 马鞍山德宏堂生物科技有限公司 | Lemon flavor dried bean curd and preparation process thereof |
| CN105076470A (en) * | 2015-08-04 | 2015-11-25 | 马鞍山德宏堂生物科技有限公司 | Red wine dried bean curd capable of beautifying features and preparation technology of red wine dried bean curd |
| CN105146446A (en) * | 2015-08-25 | 2015-12-16 | 郎溪县睿智生产力促进中心有限公司 | Marinating soup for making dried bean curd |
| CN106017047A (en) * | 2016-07-07 | 2016-10-12 | 山东端信堂大禹药业有限公司 | Rapid drying treatment device of Chinese herb waste residue |
| CN106017047B (en) * | 2016-07-07 | 2018-08-14 | 山东端信堂大禹药业有限公司 | Waste residue of Chinese herbs rapid draing processing unit |
| CN108800894A (en) * | 2016-07-07 | 2018-11-13 | 齐宁 | A kind of application method of waste residue of Chinese herbs rapid draing processing unit |
| CN108800894B (en) * | 2016-07-07 | 2020-06-16 | 江西天元药业有限公司 | Use method of traditional Chinese medicine waste residue rapid drying treatment device |
| CN106720453A (en) * | 2017-03-31 | 2017-05-31 | 东明县昌磊食品有限公司 | A kind of preparation method of selenium-rich black soya bean dried bean curd |
| CN107568347A (en) * | 2017-08-02 | 2018-01-12 | 合肥市凤落河豆制食品有限公司 | A kind of method for improving the dry texture characteristic of tea |
| CN109090262A (en) * | 2018-09-05 | 2018-12-28 | 安庆谷润农产品有限责任公司 | A kind of peanut butter and preparation method thereof |
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Application publication date: 20140101 |