CN103609744A - Marinated smoked bean curd and preparation method thereof - Google Patents
Marinated smoked bean curd and preparation method thereof Download PDFInfo
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- CN103609744A CN103609744A CN201310625986.7A CN201310625986A CN103609744A CN 103609744 A CN103609744 A CN 103609744A CN 201310625986 A CN201310625986 A CN 201310625986A CN 103609744 A CN103609744 A CN 103609744A
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Abstract
The invention discloses marinated smoked bean curd and a preparation method thereof. The preparation method comprises the following steps: by weight, putting 3-6 parts of salt, 1-3 parts of monosodium glutamate, 1-3 parts of white sugar, 0.5-1.5 parts of pork leg bones, 0.5-1.5 parts of streaky pork and 0.5-1.5 parts of chicken breast bone into 200-300 parts of water, and mixing to obtain marinade; preparing 10-15 parts of anise, 30-40 parts of fennel, 5-10 parts of cinnamon, 15-20 parts of fructus amomi, 10-15 parts of myristica fragrans, 20-30 parts of amomum cardamomum, 20-30 parts of cumin, 90-110 parts of fresh ginger, 10-15 parts of flos caryophylli, 10-15 parts of fructus caryophylli, 10-15 parts of pinus contorta and 10-15 parts of cinnamon fruits into a marinating material package; boiling the marinating material package in the marinade, adding smoked bean curd, and braising; after braising, naturally cooling and taking out the marinated smoked bean curd. According to the marinated smoked bean curd and the processing method provided by the invention, the nutritional value and the mouth feel of the marinated smoked bean curd can be ensured, a healthy nutritional food is brought to consumers, a processing channel of agricultural and sideline products is added, the industry chain is prolonged, and the income of farmers is ensured.
Description
Technical field
The present invention relates to field of food industry, particularly relate to a kind of thick gravy smoked bean curd and preparation method thereof.
Background technology
Soybean product snacks are emerging industries in recent years on market, and the advantage novel, delicately packed with taste, mouthfeel is good, has won compatriots' approval, along with the continuous popularization in market, buy the troop of soybean product snacks in continuous expansion; Soybean product snacks taste is in the market more single, and the collocation of nutrition material is single, can not meet the demand of people to various tastes and nutrition.
Summary of the invention
In view of this, the object of the invention is to propose a kind of thick gravy smoked bean curd and preparation method thereof, can guarantee the mouthfeel that the nutritive value of product can guarantee again, increased the processing channel of agricultural byproducts.
Based on above-mentioned purpose, thick gravy smoked bean curd provided by the invention and preparation method thereof, comprising:
According to weight portion proportioning, 3～6 portions of salt, 1～3 portion of monosodium glutamate, 1～3 part of white sugar, 0.5～1.5 part of Os Sus domestica, 0.5～1.5 portion of streaky pork, 0.5～1.5 part of pigeon breast frame are put into 200～300 parts of water, be modulated into bittern;
According to weight portion proportioning, get 0.01～0.15 portion of anise, 0.03～0.04 portion of fennel seeds, 0.005～0.01 portion of Chinese cassia tree, 0.015～0.02 part of fructus amomi, 0.01～0.015 part of nutmeg, 0.02～0.03 part of white cool, 0.02～0.03 part of cumin, 0.09～0.11 portion of ginger, 0.01～0.015 portion of flos caryophylli, 0.01～0.015 part of Fructus Caryophylli, 0.01～0.015 part of dry and soft, 0.01～0.015 part of osmanthus, make halogen material bag;
Described halogen material bag is put into described bittern and boil, then add smoked bean curd to boil in a covered pot over a slow fire and boil;
Stewing boil complete, naturally cooling rear taking-up thick gravy smoked bean curd.
Alternatively, the weight portion proportioning of described bittern is respectively: 250 parts, water, 4.5～5 parts of salt, 2 parts of monosodium glutamates, 2 parts of white sugar, 1 part of Os Sus domestica, 1 part of streaky pork, 1 part, pigeon breast frame.
Alternatively, in every 200～300 parts of bittern, add 100～150 parts of smoked bean curds.
Alternatively, adopt the halogen pot of sandwich to hold described bittern, described halogen material bag is put into described bittern, steam is inputted to heating in the sandwich of described halogen pot and boiled described bittern.
Preferably, turn off steam after adding smoked bean curd, halogen pot is sealed, stewing boiling 30～60 minutes, then naturally cooling, take out first and boil in a covered pot over a slow fire and boil smoked bean curd;
Interlayer input steam to halogen pot boils bittern again, adds described first stewingly to boil smoked bean curd, turns off steam, halogen pot is sealed, and stewing boiling 30～60 minutes, then naturally cooling, take out second and boil in a covered pot over a slow fire and boil smoked bean curd;
So circulation obtains thick gravy smoked bean curd at least 2 times later.
Alternatively, the preparation method of described smoked bean curd comprises:
Soya bean is put into container and soak 6～8 hours, room temperature is less than or equal to 20 ℃;
Soaked soya bean is put into mechanical mill and grind, obtain soya-bean milk;
Ground soya-bean milk is carried out to filter cleaner;
Soya-bean milk after removing slag is boiled, then adopt vinegar water spot halogen, make its protein coagulating become jellied bean curd;
By the compressing smoked bean curd that obtains of the jellied bean curd of ordering after halogen, then cut smoked bean curd;
By the smoked bean curd baking of well cutting 8～9 hours.
The present invention also provides a kind of thick gravy smoked bean curd, and described thick gravy smoked bean curd is to make according to the preparation method of above-mentioned thick gravy smoked bean curd.
As can be seen from above, thick gravy smoked bean curd provided by the invention and preparation method thereof, can guarantee the mouthfeel that the nutritive value of product can guarantee again, for consumer has brought health-nutrition food, also the processing channel that has increased agricultural byproducts, has extended industrial chain, and has guaranteed peasant household's income.The thick gravy smoked bean curd obtaining by the method has unique delicious food.
The specific embodiment
For making the object, technical solutions and advantages of the present invention clearer, below in conjunction with specific embodiment, the present invention is described in more detail.
The preparation method of thick gravy smoked bean curd provided by the invention, comprising:
According to weight portion proportioning, 3～6 portions of salt, 1～3 portion of monosodium glutamate, 1～3 part of white sugar, 0.5～1.5 part of Os Sus domestica, 0.5～1.5 portion of streaky pork, 0.5～1.5 part of pigeon breast frame are put into 200～300 parts of water, be modulated into bittern;
According to weight portion proportioning, get 10～15 portions of anises, 30～40 portions of fennel seeds, 5～10 portions of Chinese cassia trees, 15～20 parts of fructus amomis, 10～15 parts of nutmegs, 20～30 parts of white cool, 20～30 parts of cumins, 90～110 portions of gingers, 10～15 portions of flos caryophyllis, 10～15 parts of Fructus Caryophyllis, 10～15 parts of dry and soft, 10～15 parts of osmanthus, make halogen material bag;
Described halogen material bag is put into described bittern and boil, then add smoked bean curd to boil in a covered pot over a slow fire and boil;
Stewing boil complete, naturally cooling rear taking-up thick gravy smoked bean curd.
Embodiment 1
As one embodiment of the present of invention, the preparation method of described thick gravy smoked bean curd comprises:
(1) make smoked bean curd
Soya bean is put into container and soak 6～8 hours, room temperature is no more than 20 ℃;
Soaked soya bean is put into mechanical mill and grind, obtain soya-bean milk;
Ground soya-bean milk is carried out to filter cleaner;
Soya-bean milk after removing slag is boiled, then adopt vinegar water spot halogen, make its protein coagulating become jellied bean curd;
With gauze, by the jellied bean curd mound of ordering after halogen, use fixedly circle to live, by its compressing smoked bean curd that obtains, then cut smoked bean curd;
The smoked bean curd model of well cutting is entered to oven for baking 8～9 hours, obtain smoked bean curd.
(2) make bittern
4.5～5kg salt, 2kg monosodium glutamate, 2kg white sugar, 1kg Os Sus domestica, 1kg streaky pork, 1kg pigeon breast frame are put into 250kg water, be modulated into bittern.
(3) making of halogen material bag
Get 10～15g anise, 30～40g fennel seeds, 5～10g Chinese cassia tree, 15～20g fructus amomi, 10～15g nutmeg, 20～30g dry and soft, 10～15g osmanthus of cool, 20～30g cumin, 90～110g ginger, 10～15g flos caryophylli, 10～15g Fructus Caryophylli, 10～15g in vain, mix, make halogen material bag.
(4) make thick gravy smoked bean curd
Adopt the halogen pot of sandwich to hold described bittern, described halogen material bag is put into described bittern, steam is inputted to heating in the sandwich of described halogen pot and boiled described bittern;
Then after adding 120kg smoked bean curd, turn off steam, halogen pot is sealed, stewing boiling 50 minutes then taken out first and stewingly boiled smoked bean curd from halogen pot, puts it in sieve naturally cooling about 1 hour;
Interlayer input steam to halogen pot boils bittern again, adds described cooled first stewingly to boil smoked bean curd, turns off steam, halogen pot is sealed, stewing boiling 40 minutes then taken out second and stewingly boiled smoked bean curd from halogen pot, puts it in sieve naturally cooling about 1 hour;
So circulation obtains thick gravy smoked bean curd 4 times later.
(5) encapsulation and sterilization
The thick gravy smoked bean curd making specification is as required carried out to Vacuum Package;
After having encapsulated, carry out immediately sterilization, the temperature of sterilization is controlled at 120～123 ℃, and the time is 15 minutes.
Embodiment 2
As an alternative embodiment of the invention, the preparation method of described thick gravy smoked bean curd comprises:
(1) make smoked bean curd
Soya bean is put into container and soak 6～8 hours, room temperature is no more than 20 ℃;
Soaked soya bean is put into mechanical mill and grind, obtain soya-bean milk;
Ground soya-bean milk is carried out to filter cleaner;
Soya-bean milk after removing slag is boiled, then adopt vinegar water spot halogen, make its protein coagulating become jellied bean curd;
With gauze, by the jellied bean curd mound of ordering after halogen, use fixedly circle to live, by its compressing smoked bean curd that obtains, then cut smoked bean curd;
Put the smoked bean curd of well cutting into oven for baking 8～9 hours, obtain smoked bean curd.
(2) make bittern
4.2～5.2kg salt, 2.3kg monosodium glutamate, 2.1kg white sugar, 1.2kg Os Sus domestica, 0.9kg streaky pork, 1.3kg pigeon breast frame are put into 280kg water, be modulated into bittern.
(3) making of halogen material bag
Get 12～14g anise, 35～38g fennel seeds, 8～10g Chinese cassia tree, 18～20g fructus amomi, 13～15g nutmeg, 25～28g dry and soft, 10～14g osmanthus of cool, 21～25g cumin, 100～110g ginger, 11～13g flos caryophylli, 13～15g Fructus Caryophylli, 12～15g in vain, mix, make halogen material bag.
(4) make thick gravy smoked bean curd
Adopt the halogen pot of sandwich to hold described bittern, described halogen material bag is put into described bittern, steam is inputted to heating in the sandwich of described halogen pot and boiled described bittern;
Then after adding 135kg smoked bean curd, turn off steam, halogen pot is sealed, stewing boiling 40 minutes then taken out first and stewingly boiled smoked bean curd from halogen pot, puts it in sieve naturally cooling about 0.8 hour;
Interlayer input steam to halogen pot boils bittern again, adds described cooled first stewingly to boil smoked bean curd, turns off steam, halogen pot is sealed, stewing boiling 40 minutes then taken out second and stewingly boiled smoked bean curd from halogen pot, puts it in sieve naturally cooling about 1 hour;
So circulation obtains thick gravy smoked bean curd 3 times later.
(5) encapsulation and sterilization
The thick gravy smoked bean curd making specification is as required carried out to Vacuum Package;
After having encapsulated, carry out immediately sterilization, the temperature of sterilization is controlled at 120～123 ℃, and the time is 15 minutes.
The thick gravy smoked bean curd that adopts above-mentioned preparation method to make, its maintenance phase is half a year at normal temperatures.
Need to further be pointed out that; smoked bean curd described in the embodiment of the present invention can be also other food that need stew in soy sauce; so it will be understood by those skilled in the art that the technical scheme that adopts preparation method of the present invention to process other food, all belong to protection scope of the present invention.
Hence one can see that, and thick gravy smoked bean curd provided by the invention and preparation method thereof can guarantee the mouthfeel that the nutritive value of product can guarantee again, for consumer has brought health-nutrition food, also the processing channel that has increased agricultural byproducts, has extended industrial chain, and has guaranteed peasant household's income.The thick gravy smoked bean curd obtaining by the method has unique delicious food.
Those of ordinary skill in the field are to be understood that: the foregoing is only specific embodiments of the invention; be not limited to the present invention; within the spirit and principles in the present invention all, any modification of making, be equal to replacement, improvement etc., within all should being included in protection scope of the present invention.
Claims (7)
1. a preparation method for thick gravy smoked bean curd, is characterized in that, comprising:
According to weight portion proportioning, 3～6 portions of salt, 1～3 portion of monosodium glutamate, 1～3 part of white sugar, 0.5～1.5 part of Os Sus domestica, 0.5～1.5 portion of streaky pork, 0.5～1.5 part of pigeon breast frame are put into 200～300 parts of water, be modulated into bittern;
According to weight portion proportioning, get 0.01～0.15 portion of anise, 0.03～0.04 portion of fennel seeds, 0.005～0.01 portion of Chinese cassia tree, 0.015～0.02 part of fructus amomi, 0.01～0.015 part of nutmeg, 0.02～0.03 part of white cool, 0.02～0.03 part of cumin, 0.09～0.11 portion of ginger, 0.01～0.015 portion of flos caryophylli, 0.01～0.015 part of Fructus Caryophylli, 0.01～0.015 part of dry and soft, 0.01～0.015 part of osmanthus, make halogen material bag;
Described halogen material bag is put into described bittern and boil, then add smoked bean curd to boil in a covered pot over a slow fire and boil;
Stewing boil complete, naturally cooling rear taking-up thick gravy smoked bean curd.
2. the preparation method of thick gravy smoked bean curd according to claim 1, is characterized in that, the weight portion proportioning of described bittern is respectively: 250 parts, water, 4.5～5 parts of salt, 2 parts of monosodium glutamates, 2 parts of white sugar, 1 part of Os Sus domestica, 1 part of streaky pork, 1 part, pigeon breast frame.
3. the preparation method of thick gravy smoked bean curd according to claim 1, is characterized in that, in every 200～300 parts of bittern, adds 100～150 parts of smoked bean curds.
4. the preparation method of thick gravy smoked bean curd according to claim 1, is characterized in that, adopts the halogen pot of sandwich to hold described bittern, and described halogen material bag is put into described bittern, steam is inputted to heating in the sandwich of described halogen pot and is boiled described bittern.
5. the preparation method of thick gravy smoked bean curd according to claim 4, is characterized in that, turns off steam after adding smoked bean curd, and halogen pot is sealed, stewing boiling 30～60 minutes, and then from halogen pot, taking out first, stewing to boil smoked bean curd naturally cooling;
Interlayer input steam to halogen pot boils bittern again, adds described cooled first stewingly to boil smoked bean curd, turns off steam, halogen pot is sealed, and stewing boiling 30～60 minutes, then from halogen pot, taking out second, stewing to boil smoked bean curd naturally cooling;
So circulation obtains thick gravy smoked bean curd at least 2 times later.
6. the preparation method of thick gravy smoked bean curd according to claim 1, is characterized in that, the preparation method of described smoked bean curd comprises:
Soya bean is put into container and soak 6～8 hours, room temperature is less than or equal to 20 ℃;
Soaked soya bean is put into mechanical mill and grind, obtain soya-bean milk;
Ground soya-bean milk is carried out to filter cleaner;
Soya-bean milk after removing slag is boiled, then adopt vinegar water spot halogen, make its protein coagulating become jellied bean curd;
By the compressing smoked bean curd that obtains of the jellied bean curd of ordering after halogen, then cut smoked bean curd;
By the smoked bean curd baking of well cutting 8～9 hours.
7. a thick gravy smoked bean curd, is characterized in that, described thick gravy smoked bean curd is to make according to the preparation method of the thick gravy smoked bean curd described in any one in claim 1～6.
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| CN201310625986.7A CN103609744A (en) | 2013-11-29 | 2013-11-29 | Marinated smoked bean curd and preparation method thereof |
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| CN201310625986.7A CN103609744A (en) | 2013-11-29 | 2013-11-29 | Marinated smoked bean curd and preparation method thereof |
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| CN104957271A (en) * | 2015-07-31 | 2015-10-07 | 武汉家事易农业科技有限公司 | Production method of flavored spicy bean cheeses |
| CN105166077A (en) * | 2015-08-28 | 2015-12-23 | 武汉家事易农业科技有限公司 | Making method of smoked bean curds |
| CN106879745A (en) * | 2017-04-20 | 2017-06-23 | 中南林业科技大学 | A kind of dry halogen material of black tea bean flavor, dried bean curd and preparation method thereof |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104957271A (en) * | 2015-07-31 | 2015-10-07 | 武汉家事易农业科技有限公司 | Production method of flavored spicy bean cheeses |
| CN105166077A (en) * | 2015-08-28 | 2015-12-23 | 武汉家事易农业科技有限公司 | Making method of smoked bean curds |
| CN106879745A (en) * | 2017-04-20 | 2017-06-23 | 中南林业科技大学 | A kind of dry halogen material of black tea bean flavor, dried bean curd and preparation method thereof |
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