CN103621683A - Production process for spicy and hot dried bean curds - Google Patents
Production process for spicy and hot dried bean curds Download PDFInfo
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- CN103621683A CN103621683A CN201310589826.1A CN201310589826A CN103621683A CN 103621683 A CN103621683 A CN 103621683A CN 201310589826 A CN201310589826 A CN 201310589826A CN 103621683 A CN103621683 A CN 103621683A
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Abstract
The invention provides a production process for spicy and hot dried bean curds, and relates to the technical field of food processing. The production process comprises the following steps: producing white bodies; immersing soybeans and peeling off; washing and grinding the soybeans into soybean milk; curdling by using bittern with the ratio of being one tenth of the weight of the soybeans; then preparing into small squeezed white bodies with the sizes of four square centimeters and the thickness of three to four millimeters; and adding cinnamon, anise, ligusticum chuanxiong hort, syzygium aromaticum, peppers, fennel, angelica dahurica benth and chili slices into a pot and boiling. The production process for the spicy and hot dried bean curds has the beneficial effects that the spicy and hot taste is increased so that the dried bean curds are multi-flavor; the spicy and hot dried bean curds are unique in taste, have good color, cluster and taste, and are adaptive to the taste requirements of modern people.
Description
Technical field:
The present invention relates to food processing technology field, be specifically related to the dry manufacture craft of spicy taste tea.
Background technology:
The dry dried bean curd ，Shi China tradition famous product that also cries of tea, the manufacturing history of existing more than 100 year, enjoys great prestige at home and abroad.Existing this tea is dry, and mostly to be spiced tea dry, and taste is more single, cannot adapt to the demand of modern to the multiple tastes of cuisines.
Summary of the invention:
Technical problem to be solved by this invention is to overcome the defect of prior art, provides a kind of spicy taste tea to do manufacture craft.
Technical problem to be solved by this invention realizes by the following technical solutions.
Spicy taste tea is done manufacture craft, it is characterized in that: comprise the following steps:
1) openpore is made, and chooses soya bean;
2) by soybean soaking in water, be dipped to soya bean decortication;
3) with clear water, rinse well, obtain bean cotyledon;
4) bean cotyledon is ground to form to fine and smooth soya-bean milk;
5), after soya-bean milk milled, pour into hang in slurry bag and hang slurry;
6) paddle hanging out is put in pot and is boiled with big fire;
7) again with bittern point slurry, bittern ratio is generally 1/10th of bean or pea weight, and point is to pulp-water pastiness;
8) then scoop in coolingly in cylinder, be about half an hour cool time, become jellied bean curd;
9) jellied bean curd is scooped in and is covered with in the wooden frame of calico, put weight and be squeezed into processed bean curd;
10) again processed bean curd is cut into the fritter of 40*40*4 (mm);
11) with calico, fritter is wrapped up, put into squeezer, squeeze 10 minutes, drain moisture, obtain tea extra dry white wine base;
12) choose 120 jin of water, 8 liang, cassia bark, anistree 1 jin, 1 liang of fragrant fruit, cloves 5 money, 3 liang, Chinese prickly ash, 1 liang of fennel seeds, 1 liang of the root of Dahurain angelica, puts into pot and boils;
13) get again 4 jin of capsicum sheets and put into pot and endure, endure place's juice;
14) choose 100 parts of tea extra dry white wine bases, put into pot halogen and boil, boil;
15) add 7 liang of peppery smart Chinese prickly ashes to boil half an hour;
16) obtaining tea does.
Described step 2) in, soak time, according to seasonal variations, is soaked 15-20 hour spring and autumn, soaks 30-40 hour winter, soaks 5-6 hour summer.
Beneficial effect of the present invention is: increases spicy taste, multi-flavor is provided for tea is dry, and special taste, color and luster is delicious, adapts to modern's taste demand.
The specific embodiment:
For technological means, creation characteristic that the present invention is realized, reach object and effect is easy to understand, below in conjunction with specific embodiment, further set forth the present invention.
Spicy taste tea is done manufacture craft, comprises the following steps: openpore is made, and chooses soya bean; Soybean soaking, in water, is dipped to soya bean decortication; With clear water, rinse well, obtain bean cotyledon; Bean cotyledon is ground to form to fine and smooth soya-bean milk; After soya-bean milk milled, pour into hang in slurry bag and hang slurry; The paddle hanging out is put in pot and is boiled with big fire; With bittern point slurry, bittern ratio is generally 1/10th of bean or pea weight again, and point is to pulp-water pastiness; Then the cylinder that scoops in is interior cooling, is about half an hour cool time, becomes jellied bean curd; Jellied bean curd is scooped in and is covered with in the wooden frame of calico, put weight and be squeezed into processed bean curd; Again processed bean curd is cut into the fritter of 40*40*4 (mm); With calico, fritter is wrapped up, put into squeezer, squeeze 10 minutes, drain moisture, obtain tea extra dry white wine base; Choose 120 jin of water, 8 liang, cassia bark, anistree 1 jin, 1 liang of fragrant fruit, cloves 5 money, 3 liang, Chinese prickly ash, 1 liang of fennel seeds, 1 liang of the root of Dahurain angelica, puts into pot and boils; Get again 4 jin of capsicum sheets and put into pot and endure, endure place's juice; Choose 100 jin of tea extra dry white wine bases, put into pot halogen and boil, boil; Add 7 liang of peppery smart Chinese prickly ashes to boil half an hour; Obtain tea dry.
More than show and described basic principle of the present invention, principal character and advantage of the present invention.The technical staff of the industry should understand; the present invention is not restricted to the described embodiments; that in above-described embodiment and description, describes just illustrates principle of the present invention; without departing from the spirit and scope of the present invention; the present invention also has various changes and modifications, and these changes and improvements all fall in the claimed scope of the invention.The claimed scope of the present invention is defined by appending claims and equivalent thereof.
Claims (2)
1. spicy taste tea is done manufacture craft, it is characterized in that: comprise the following steps:
1) openpore is made, and chooses soya bean;
2) by soybean soaking in water, be dipped to soya bean decortication;
3) with clear water, rinse well, obtain bean cotyledon;
4) bean cotyledon is ground to form to fine and smooth soya-bean milk;
5), after soya-bean milk milled, pour into hang in slurry bag and hang slurry;
6) paddle hanging out is put in pot and is boiled with big fire;
7) again with bittern point slurry, bittern ratio is generally 1/10th of bean or pea weight, and point is to pulp-water pastiness;
8) then scoop in coolingly in cylinder, be about half an hour cool time, become jellied bean curd;
9) jellied bean curd is scooped in and is covered with in the wooden frame of calico, put weight and be squeezed into processed bean curd;
10) again processed bean curd is cut into the fritter of 40*40*4 (mm);
11) with calico, fritter is wrapped up, put into squeezer, squeeze 10 minutes, drain moisture, obtain tea extra dry white wine base;
12) choose 120 jin of water, 8 liang, cassia bark, anistree 1 jin, 1 liang of fragrant fruit, cloves 5 money, 3 liang, Chinese prickly ash, 1 liang of fennel seeds, 1 liang of the root of Dahurain angelica, puts into pot and boils;
13) get again 4 jin of capsicum sheets and put into pot and endure, endure place's juice;
14) choose 100 parts of tea extra dry white wine bases, put into pot halogen and boil, boil;
15) add 7 liang of peppery smart Chinese prickly ashes to boil half an hour;
16) obtaining tea does.
2. according to the dry manufacture craft of the spicy taste tea described in claim 1, it is characterized in that: described step 2), soak time, according to seasonal variations, is soaked 15-20 hour spring and autumn, soaks 30-40 hour winter, soaks 5-6 hour summer.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310589826.1A CN103621683A (en) | 2013-11-20 | 2013-11-20 | Production process for spicy and hot dried bean curds |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310589826.1A CN103621683A (en) | 2013-11-20 | 2013-11-20 | Production process for spicy and hot dried bean curds |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103621683A true CN103621683A (en) | 2014-03-12 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310589826.1A Pending CN103621683A (en) | 2013-11-20 | 2013-11-20 | Production process for spicy and hot dried bean curds |
Country Status (1)
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| CN (1) | CN103621683A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104186693A (en) * | 2014-07-23 | 2014-12-10 | 马鞍山江心绿洲食品有限公司 | Nutritional dried bean curd with beef |
| CN104186694A (en) * | 2014-07-23 | 2014-12-10 | 马鞍山江心绿洲食品有限公司 | Spicy and hot dried bean curd |
-
2013
- 2013-11-20 CN CN201310589826.1A patent/CN103621683A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104186693A (en) * | 2014-07-23 | 2014-12-10 | 马鞍山江心绿洲食品有限公司 | Nutritional dried bean curd with beef |
| CN104186694A (en) * | 2014-07-23 | 2014-12-10 | 马鞍山江心绿洲食品有限公司 | Spicy and hot dried bean curd |
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| PB01 | Publication | ||
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| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20140312 |
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| WD01 | Invention patent application deemed withdrawn after publication |