CN103609739A - Instant multi-flavor dried bean curd sticks - Google Patents
Instant multi-flavor dried bean curd sticks Download PDFInfo
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- CN103609739A CN103609739A CN201310587292.9A CN201310587292A CN103609739A CN 103609739 A CN103609739 A CN 103609739A CN 201310587292 A CN201310587292 A CN 201310587292A CN 103609739 A CN103609739 A CN 103609739A
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Abstract
The invention discloses instant multi-flavor dried bean curd sticks. A preparation method of the multi-flavor dried bean curd sticks comprises the following steps: soaking dried bean curd sticks in brine prepared from seasonings, and adding the seasonings to obtain the instant dried bean curd sticks with a five-spice flavor, a pungent and spicy flavor and a cumin flavor. The instant multi-flavor dried bean curd sticks are rich in nutrition and convenient to eat, can meet the mouth feel requirements of various consumers, are suitable for people of all ages, can be eaten after a package bag is opened without being boiled in water or soaked in hot water, overcome the shortcomings of long-time soaking before eating, relatively poor convenience and high possibility of breaking in transportation and carrying processes and damping and mildewing in a storage process in conventional dried bean curd sticks, and open up a novel way for processing the dried bean curd sticks.
Description
Technical field
The invention belongs to processing of farm products production technical field, be specifically related to the production and processing method of many tastes instant bean milk rolls.
Background technology
All the time, the bean product that bean curd stick Shi Shenshou China broad masses like, processing history is long, and nutritional labeling is abundant, and because it has higher protein, and cholesterol level is very low, and is praised as " vegetarian diet ".In bean curd stick, contain phosphatide, can reduce cholesterol, the disease such as prevention of arterial is atherosis.Meanwhile, the content of bean curd stick Glutamic Acid is higher, can reach 2～5 times of other bean product, and it plays an important role to brain activity, thereby bean curd stick has good brain boosting and supplementing effect, the consumer group of all age groups such as applicable children and adolescents, old age.But the bean curd stick in China market is mostly sold with the form of dried product at present, consumer needed the immersion of long period before eating, and convenience is poor, and its easily fracture fragmentation in transportation and carrying process, in storage process, easily make moist and go mouldy, edible form and taste are single.
Summary of the invention
Technical problem to be solved by this invention is to overcome the shortcoming that existing bean curd stick only sticks to single form dried product, provides a kind of with the bamboo one-tenth of dry rot, has various tastes and nutritious instant bagged bean curd stick product.
Solving the problems of the technologies described above adopted technical scheme is that this instant bagged bean curd stick is prepared from by following method:
1, boiling bittern
Xiang Shuizhong adds the Chinese cassia tree, 2%～4% salt, 1%～2% white granulated sugar, 0.2%～0.8% monosodium glutamate of Chinese prickly ash, 3 ‰～5 ‰ of chilli, 1 ‰～2 ‰ of the root of Dahurain angelica, 3 ‰～5 ‰ of fennel seeds, 3 ‰～5 ‰ of anise, 1 ‰～2 ‰ of anise, 1 ‰～2 ‰ of its quality 1 ‰～2 ‰, be heated to boiling, temperature fire boils 30～60 minutes, naturally be chilled to normal temperature, obtain bittern.
2, prepare many tastes instant bean milk rolls
Dry rot bamboo is dipped to softness with cold water, evenly segment, draining, the bittern obtaining by step 1 soaks 10～30 minutes, pull out, draining, adds the edible oil of bean curd stick quality 5%～7% after draining, or the edible oil, 1%～3% chilli powder and 0.5%～2% the zanthoxylum powder that add bean curd stick quality 5%～7% after draining, or add the edible oil of bean curd stick quality 5%～7% after draining and 1%～5% cumin powder, mix is even, packing, 121 ℃ of sterilizings 3～5 minutes, obtain many tastes instant bean milk rolls.
In above-mentioned boiling bittern step 1, the best adds the anise of its quality 1.6 ‰, 1.6 ‰ anise, 1.6 ‰ fennel seeds, 4 ‰ the root of Dahurain angelica, 4 ‰ chilli, 2 ‰ Chinese prickly ash, 4 ‰ Chinese cassia tree, 3% salt, 1.8% white granulated sugar, 0.6% monosodium glutamate in water, be heated to boiling, temperature fire boils 40 minutes, naturally be chilled to normal temperature, obtain bittern.
In above-mentioned many tastes of preparation instant bean milk rolls step 2, in bean curd stick, add edible oil, what obtain is spiced instant bean milk rolls, and the present invention is preferably to the edible oil that adds its quality 6%～6.5% in bean curd stick after draining, and the best adds the edible oil of its quality 6.5%.
In above-mentioned many tastes of preparation instant bean milk rolls step 2, in bean curd stick, add edible oil, chilli powder, zanthoxylum powder, what obtain is spicy taste instant bean milk rolls, the present invention is preferably to the edible oil, 1.5%～2.5% chilli powder and 1%～1.5% the zanthoxylum powder that add its quality 6%～6.5% in bean curd stick after draining, and the best adds edible oil, 2% chilli powder and 1% the zanthoxylum powder of its quality 6.5%.
In above-mentioned many tastes of preparation instant bean milk rolls step 2, in bean curd stick, add edible oil, cumin powder, what obtain is cumin taste instant bean milk rolls, the present invention preferably adds the edible oil of its quality 6%～6.5% and 2%～4% cumin powder in bean curd stick after draining, and the best adds the edible oil of its quality 6.5% and 3% cumin powder.
After the present invention makes dry rot bamboo bittern with flavoring soaks, then with flavoring, be modulated into the instant bean milk rolls of spiced, spicy taste, cumin taste.Many tastes of the present invention instant bean milk rolls has abundant nutritional labeling, instant edible and can meet all kinds of consumers' mouthfeel demand, suitable for all ages, instant bagged, the shortcoming of overcome that traditional bean curd stick dried product needs the long period to soak before edible, convenience is poor, in broken, the storage process of easy fracture, moisture-sensitive being gone mouldy in transportation and carrying process, for new way has been opened up in bean curd stick processing.
The specific embodiment
Below in conjunction with embodiment, the present invention is described in more detail, but the invention is not restricted to these embodiment.
Embodiment 1
1, boiling bittern
Xiang Shuizhong adds the anise of its quality 1.6 ‰, 1.6 ‰ anise, 1.6 ‰ fennel seeds, 4 ‰ the root of Dahurain angelica, 4 ‰ chilli, 2 ‰ Chinese prickly ash, 4 ‰ Chinese cassia tree, 3% salt, 1.8% white granulated sugar, 0.6% monosodium glutamate, be heated to boiling, temperature fire boils 40 minutes, naturally be chilled to normal temperature, obtain bittern.
2, prepare many tastes instant bean milk rolls
1000g dry rot bamboo is dipped to softness with cold water, is evenly cut into the long segment of 5cm, draining, the bittern obtaining by step 1 soaks 20 minutes, pull out, draining, adds the edible oil of bean curd stick quality 6.5% after draining, and mix is even, packing, 121 ℃ of sterilizings 3 minutes, obtain spiced instant bean milk rolls.
Embodiment 2
In the boiling bittern step 1 of the present embodiment, Xiang Shuizhong adds the anise of its quality 1 ‰, 1 ‰ anise, 1 ‰ fennel seeds, 3 ‰ the root of Dahurain angelica, 3 ‰ chilli, 1 ‰ Chinese prickly ash, 3 ‰ Chinese cassia tree, 2% salt, 1% white granulated sugar, 0.2% monosodium glutamate, be heated to boiling, temperature fire boils 60 minutes, naturally be chilled to normal temperature, obtain bittern.Other steps are identical with embodiment 1, obtain spiced instant bean milk rolls.
Embodiment 3
In the boiling bittern step 1 of the present embodiment, Xiang Shuizhong adds the anise of its quality 2 ‰, 2 ‰ anise, 2 ‰ fennel seeds, 5 ‰ the root of Dahurain angelica, 5 ‰ chilli, 2 ‰ Chinese prickly ash, 5 ‰ Chinese cassia tree, 4% salt, 2% white granulated sugar, 0.8% monosodium glutamate, be heated to boiling, temperature fire boils 30 minutes, naturally be chilled to normal temperature, obtain bittern.Other steps are identical with embodiment 1, obtain spiced instant bean milk rolls.
Embodiment 4
In many tastes of preparation instant bean milk rolls step 2 of embodiment 1～3,1000g dry rot bamboo is dipped to softness with cold water, be evenly cut into the long segment of 5cm, draining, the bittern obtaining by step 1 soaks 10 minutes, pulls draining out, the edible oil that adds bean curd stick quality 5% after draining, mix is even, packing, 121 ℃ of sterilizings 3 minutes, other steps are identical with corresponding embodiment, obtain spiced instant bean milk rolls.
Embodiment 5
In many tastes of preparation instant bean milk rolls step 2 of embodiment 1～3,1000g dry rot bamboo is dipped to softness with cold water, be evenly cut into the long segment of 5cm, draining, the bittern obtaining by step 1 soaks 30 minutes, pulls draining out, the edible oil that adds bean curd stick quality 7% after draining, mix is even, packing, 121 ℃ of sterilizings 5 minutes, other steps are identical with corresponding embodiment, obtain spiced instant bean milk rolls.
Embodiment 6
In many tastes of preparation instant bean milk rolls step 2 of embodiment 1～3,1000g dry rot bamboo is dipped to softness with cold water, be evenly cut into the long segment of 5cm, draining, the bittern obtaining by step 1 soaks 30 minutes, pulls draining out, the edible oil, 1% chilli powder and 0.5% the zanthoxylum powder that add bean curd stick quality 6% after draining, mix is even, packing, 121 ℃ of sterilizings 5 minutes, other steps are identical with corresponding embodiment, obtain spicy taste instant bean milk rolls.
Embodiment 7
In many tastes of preparation instant bean milk rolls step 2 of embodiment 1～3,1000g dry rot bamboo is dipped to softness with cold water, be evenly cut into the long segment of 5cm, draining, the bittern obtaining by step 1 soaks 10 minutes, pulls draining out, the edible oil, 3% chilli powder and 2% the zanthoxylum powder that add bean curd stick quality 7% after draining, mix is even, packing, 121 ℃ of sterilizings 5 minutes, other steps are identical with corresponding embodiment, obtain spicy taste instant bean milk rolls.
Embodiment 8
In many tastes of preparation instant bean milk rolls step 2 of embodiment 1～3,1000g dry rot bamboo is dipped to softness with cold water, be evenly cut into the long segment of 5cm, draining, the bittern obtaining by step 1 soaks 10 minutes, pulls draining out, the edible oil, 2% chilli powder and 1% the zanthoxylum powder that add bean curd stick quality 6.5% after draining, mix is even, packing, 121 ℃ of sterilizings 5 minutes, other steps are identical with corresponding embodiment, obtain spicy taste instant bean milk rolls.
Embodiment 9
In many tastes of preparation instant bean milk rolls step 2 of embodiment 1～3,1000g dry rot bamboo is dipped to softness with cold water, be evenly cut into the long segment of 5cm, draining, the bittern obtaining by step 1 soaks 10 minutes, pulls draining out, add the edible oil of bean curd stick quality 6.5% after draining, 3% cumin powder, mix is even, packing, 121 ℃ of sterilizings 3 minutes, other steps are identical with corresponding embodiment, obtain cumin taste instant bean milk rolls.
Embodiment 10
In many tastes of preparation instant bean milk rolls step 2 of embodiment 1～3,1000g dry rot bamboo is dipped to softness with cold water, be evenly cut into the long segment of 5cm, draining, the bittern obtaining by step 1 soaks 10 minutes, pulls draining out, add the edible oil of bean curd stick quality 5% after draining, 1% cumin powder, mix is even, packing, 121 ℃ of sterilizings 3 minutes, other steps are identical with corresponding embodiment, obtain cumin taste instant bean milk rolls.
Embodiment 11
In many tastes of preparation instant bean milk rolls step 2 of embodiment 1～3,1000g dry rot bamboo is dipped to softness with cold water, be evenly cut into the long segment of 5cm, draining, the bittern obtaining by step 1 soaks 10 minutes, pulls draining out, add the edible oil of bean curd stick quality 7% after draining, 5% cumin powder, mix is even, packing, 121 ℃ of sterilizings 3 minutes, other steps are identical with corresponding embodiment, obtain cumin taste instant bean milk rolls.
In order to determine optimum material proportion of the present invention, inventor has carried out a large amount of laboratory research tests, and various test situation are as follows:
1, determine the addition of edible oil in spiced instant bean milk rolls
The edible oil that adds respectively its quality 5%, 5.5%, 6%, 6.5%, 7% in bean curd stick after soaking to bittern, mix is even, the subjective appreciation that it is carried out to color and luster and mouthfeel etc., result of the test is in Table 1.
Table 1 is determined the addition of edible oil
From table 1, to the edible oil that adds its quality 5% in bean curd stick, the spiced instant bean milk rolls taste of preparation is slightly light, while adding 5.5%～6.5% edible oil, spiced instant bean milk rolls color and luster, flavour, the mouthfeel of preparation are all better, but while adding 7% edible oil, the mouthfeel of bean curd stick is more greasy.Optimal selection of the present invention is to the edible oil that adds its quality 6.5% in bean curd stick.
2, determine the addition of cumin powder in cumin taste instant bean milk rolls
In bean curd stick after soaking to bittern, add the edible oil of its quality 6.5%, and add respectively the cumin powder of bean curd stick quality 1%, 2%, 3%, 4%, 5%, mix is even, the subjective appreciation that it is carried out to color and luster and mouthfeel etc., and result of the test is in Table 2.
Table 2 is determined the addition of cumin powder
From table 2, when the addition of cumin powder is 1%, the cumin taste instant bean milk rolls taste of preparation is slightly light, when the addition of cumin powder is 2%～4%, cumin taste instant bean milk rolls color and luster, flavour, the mouthfeel of preparation are all better, when the addition of cumin powder is 5%, the cumin thick taste of the cumin taste instant bean milk rolls of preparation.Optimal selection of the present invention is to the cumin powder that adds its quality 3% in bean curd stick.
3, determine the addition of chilli powder and zanthoxylum powder in spicy taste instant bean milk rolls
In bean curd stick after soaking to bittern, add the edible oil of its quality 6.5%, and add respectively the chilli powder of bean curd stick quality 1%, 2%, 3%, mix is even, the subjective appreciation that it is carried out to color and luster and mouthfeel etc., and result of the test is in Table 3.
Table 3 is determined the addition of chilli powder
From table 3, when the addition of chilli powder is 1%, the pungent of the bean curd stick of preparation is not obvious, when the addition of chilli powder is 1.5%～2.5%, the color and luster of bean curd stick, flavour, mouthfeel are all better, when the addition of chilli powder is 3%, capsicum particle in bean curd stick is more, taste is too peppery, and therefore, optimal selection of the present invention is to the chilli powder that adds its quality 2% in bean curd stick.
In bean curd stick after soaking to bittern, add the edible oil of its quality 6.5%, 2% chilli powder, and add respectively the zanthoxylum powder of bean curd stick quality 0.5%, 1%, 1.5%, 2%, mix is even, the subjective appreciation that it is carried out to color and luster and mouthfeel etc., and result of the test is in Table 4.
Table 4 is determined the addition of zanthoxylum powder
From table 4, when the addition of zanthoxylum powder is 0.5%, the numb taste of the spicy taste instant bean milk rolls of preparation is not obvious, when the addition of zanthoxylum powder is 1%～1.5%, the spicy taste instant bean milk rolls color and luster of preparation, flavour, mouthfeel are all better, when the addition of zanthoxylum powder is 2%, the spicy taste instant bean milk rolls Chinese prickly ash particle of preparation is too many, taste is fiber crops too, and therefore, optimal selection of the present invention is to the zanthoxylum powder that adds its quality 1% in bean curd stick.
4, determine sterilization time
The edible oil that adds respectively its quality 6.5% in bean curd stick after soaking to bittern, mix is even, packing, 121 ℃ of difference sterilizing 3,5,10,20 minutes, carries out color and luster, quality and mouthfeel evaluation to it, and result of the test is in Table 5.
Determining of table 5 sterilization time
From table 5,121 ℃ of sterilizings 3～5 minutes, the instant bean milk rolls color and luster of making, quality, mouthfeel are all better, sterilization time surpasses 5 minutes, the deliquescing gradually of the instant bean milk rolls of making, becomes rotten, mouthfeel variation, therefore, the present invention selects instant bean milk rolls 121 ℃ of sterilizings 3～5 minutes.
Claims (8)
1. the instant bean milk rolls of taste more than, is characterized in that it is prepared from by following method:
(1) boiling bittern
Xiang Shuizhong adds the Chinese cassia tree, 2%～4% salt, 1%～2% white granulated sugar, 0.2%～0.8% monosodium glutamate of Chinese prickly ash, 3 ‰～5 ‰ of chilli, 1 ‰～2 ‰ of the root of Dahurain angelica, 3 ‰～5 ‰ of fennel seeds, 3 ‰～5 ‰ of anise, 1 ‰～2 ‰ of anise, 1 ‰～2 ‰ of its quality 1 ‰～2 ‰, be heated to boiling, temperature fire boils 30～60 minutes, naturally be chilled to normal temperature, obtain bittern;
(2) prepare many tastes instant bean milk rolls
Dry rot bamboo is dipped to softness with cold water, evenly segment, draining, the bittern obtaining by step (1) soaks 10～30 minutes, pull out, draining, adds the edible oil of bean curd stick quality 5%～7% after draining, or the edible oil, 1%～3% chilli powder and 0.5%～2% the zanthoxylum powder that add bean curd stick quality 5%～7% after draining, or add the edible oil of bean curd stick quality 5%～7% after draining and 1%～5% cumin powder, mix is even, packing, 121 ℃ of sterilizings 3～5 minutes, obtain many tastes instant bean milk rolls.
2. many tastes instant bean milk rolls according to claim 1, it is characterized in that: in described boiling bittern step (1), Xiang Shuizhong adds the anise of its quality 1.6 ‰, 1.6 ‰ anise, 1.6 ‰ fennel seeds, 4 ‰ the root of Dahurain angelica, 4 ‰ chilli, 2 ‰ Chinese prickly ash, 4 ‰ Chinese cassia tree, 3% salt, 1.8% white granulated sugar, 0.6% monosodium glutamate, be heated to boiling, temperature fire boils 40 minutes, naturally be chilled to normal temperature, obtain bittern.
3. many tastes instant bean milk rolls according to claim 1 and 2, is characterized in that: in described many tastes of preparation instant bean milk rolls step (2), dry rot bamboo is dipped to softness with cold water, evenly segment, draining, the bittern obtaining by step (1) soaks 20 minutes, pulls out, draining, the edible oil that adds bean curd stick quality 6%～6.5% after draining, mix is even, packing, 121 ℃ of sterilizings 3～5 minutes, obtain spiced instant bean milk rolls.
4. many tastes instant bean milk rolls according to claim 3, is characterized in that: in described many tastes of preparation instant bean milk rolls step (2), dry rot bamboo is dipped to softness with cold water, evenly segment, draining, the bittern obtaining by step (1) soaks 20 minutes, pulls out, draining, the edible oil that adds bean curd stick quality 6.5% after draining, mix is even, packing, 121 ℃ of sterilizings 3～5 minutes, obtain spiced instant bean milk rolls.
5. many tastes instant bean milk rolls according to claim 1 and 2, is characterized in that: in described many tastes of preparation instant bean milk rolls step (2), dry rot bamboo is dipped to softness with cold water, evenly segment, draining, the bittern obtaining by step (1) soaks 20 minutes, pulls out, draining, the edible oil, 1.5%～2.5% chilli powder and 1%～1.5% the zanthoxylum powder that add bean curd stick quality 6%～6.5% after draining, mix is even, packing, 121 ℃ of sterilizings 3～5 minutes, obtain spicy taste instant bean milk rolls.
6. many tastes instant bean milk rolls according to claim 5, is characterized in that: in described many tastes of preparation instant bean milk rolls step (2), dry rot bamboo is dipped to softness with cold water, evenly segment, draining, the bittern obtaining by step (1) soaks 20 minutes, pulls out, draining, the edible oil, 2% chilli powder and 1% the zanthoxylum powder that add bean curd stick quality 6.5% after draining, mix is even, packing, 121 ℃ of sterilizings 3～5 minutes, obtain spicy taste instant bean milk rolls.
7. many tastes instant bean milk rolls according to claim 1 and 2, is characterized in that: in described many tastes of preparation instant bean milk rolls step (2), dry rot bamboo is dipped to softness with cold water, evenly segment, draining, the bittern obtaining by step (1) soaks 20 minutes, pulls out, draining, add the edible oil of bean curd stick quality 6%～6.5% after draining and 2%～4% cumin powder, mix is even, packing, 121 ℃ of sterilizings 3～5 minutes, obtain cumin taste instant bean milk rolls.
8. many tastes instant bean milk rolls according to claim 7, is characterized in that: in described many tastes of preparation instant bean milk rolls step (2), dry rot bamboo is dipped to softness with cold water, evenly segment, draining, the bittern obtaining by step (1) soaks 20 minutes, pulls out, draining, add the edible oil of bean curd stick quality 6.5% after draining and 3% cumin powder, mix is even, packing, 121 ℃ of sterilizings 3～5 minutes, obtain cumin taste instant bean milk rolls.
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| CN201310587292.9A CN103609739A (en) | 2013-11-18 | 2013-11-18 | Instant multi-flavor dried bean curd sticks |
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Cited By (7)
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| CN105475510A (en) * | 2015-12-04 | 2016-04-13 | 许昌学院 | Instant bean curd stick food in black bean sauce, and production method thereof |
| CN106306088A (en) * | 2016-08-17 | 2017-01-11 | 方民宇 | Marinated dried beancurd sticks and making method thereof |
| CN106472710A (en) * | 2016-09-28 | 2017-03-08 | 许昌学院 | A kind of bubble green pepper bean curd stick instant food and preparation method thereof |
| CN108124973A (en) * | 2016-12-01 | 2018-06-08 | 广西威颜食品有限公司 | A kind of production method of spiral shell fragrance instant bean milk rolls |
| CN108522660A (en) * | 2018-03-17 | 2018-09-14 | 北京好仁缘食品有限公司 | A kind of preparation method of bean curd stick silk |
| CN112120088A (en) * | 2020-10-09 | 2020-12-25 | 湖北周黑鸭食品工业园有限公司 | Preparation method of marinated bean curd sticks and marinated bean curd sticks |
| CN115251304A (en) * | 2022-08-11 | 2022-11-01 | 许昌学院 | Preparation method of crispy dried bean curd stick snack |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105475510A (en) * | 2015-12-04 | 2016-04-13 | 许昌学院 | Instant bean curd stick food in black bean sauce, and production method thereof |
| CN106306088A (en) * | 2016-08-17 | 2017-01-11 | 方民宇 | Marinated dried beancurd sticks and making method thereof |
| CN106472710A (en) * | 2016-09-28 | 2017-03-08 | 许昌学院 | A kind of bubble green pepper bean curd stick instant food and preparation method thereof |
| CN108124973A (en) * | 2016-12-01 | 2018-06-08 | 广西威颜食品有限公司 | A kind of production method of spiral shell fragrance instant bean milk rolls |
| CN108522660A (en) * | 2018-03-17 | 2018-09-14 | 北京好仁缘食品有限公司 | A kind of preparation method of bean curd stick silk |
| CN112120088A (en) * | 2020-10-09 | 2020-12-25 | 湖北周黑鸭食品工业园有限公司 | Preparation method of marinated bean curd sticks and marinated bean curd sticks |
| CN112120088B (en) * | 2020-10-09 | 2023-10-10 | 湖北周黑鸭食品工业园有限公司 | Preparation method of steamed dried beancurd sticks and steamed dried beancurd sticks |
| CN115251304A (en) * | 2022-08-11 | 2022-11-01 | 许昌学院 | Preparation method of crispy dried bean curd stick snack |
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