CN103749727A - Marinade dried bean curd and preparation method thereof - Google Patents
Marinade dried bean curd and preparation method thereof Download PDFInfo
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- CN103749727A CN103749727A CN201310522346.3A CN201310522346A CN103749727A CN 103749727 A CN103749727 A CN 103749727A CN 201310522346 A CN201310522346 A CN 201310522346A CN 103749727 A CN103749727 A CN 103749727A
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Abstract
The invention discloses a marinade dried bean curd. The raw material formulation comprises the following materials by the mass percentage: 41.00% of water, 47.00% of soybean, 3.00% of soybean oil, 0.30% of magnesium chloride, 0.10% of gypsum, 4.00% of white sugar, 3.00% of malt sugar, 1.00% of soy sauce, 0.05% of monosodium glutamate, and 0.55% of a natural fragrance spice. With adopting of the raw material formulation, a preparation method of the marinade dried bean curd comprises the steps: cleaning and soaking, carrying out pulp grinding and removing residues, stewing the pulp for two times, curdling and covering tightly the pulp, pressing, cutting into blanks and cooling, deep frying, preparing materials and selecting blanks, softening and washing the blanks, marinating to get tasty, and packaging and storing. Through the above way, the produced marinade dried bean curd is good in mouthfeel, has enough toughness, is flexible and chewy, has much juice and is not dry, is crisp, soft, tender and sweet, and has strong aftertaste.
Description
Technical field
The present invention relates to bean product manufacture field, particularly relate to a kind of thick gravy dried bean curd and preparation method thereof.
Background technology
Thick gravy dried bean curd is local speciality, only in the south of the River one with production, and its production procedure is roughly the same, production technology and process aspect have larger difference, be mainly the aspects such as spices proportioning while producing for thick gravy dried bean curd taste, stew in soy sauce technique, original thick gravy dried bean curd mouthfeel is puckery, immalleable without bite, juice is few, and fragrance is impure.
Summary of the invention
The technical problem that the present invention mainly solves is to provide a kind of thick gravy dried bean curd and preparation method thereof, can make the thick gravy dried bean curd mouthfeel of its production good, and toughness foot is flexible, has bite, and how not dry and astringent juice is, soft fragrant and sweet, lingering fragrance weight.
For solving the problems of the technologies described above, the technical scheme that the present invention adopts is: a kind of thick gravy dried bean curd is provided, and the composition of raw materials of described thick gravy dried bean curd is comprised of the material of following quality percentage composition:
Water 41.00%;
Soybean 47.00%;
Soybean oil 3.00%;
Magnesium chloride 0.30%;
Gypsum 0.10%;
White sugar 4.00%;
Maltose 3.00%;
Soy sauce 1.00%;
Monosodium glutamate 0.05%;
Natural flavor 0.55%.
Preferably, described natural flavor is comprised of the material of following quality percentage composition: 50% anise, 25% spiceleaf and 25% cassia bark.
Adopt above-described composition of raw materials, a kind of method of making thick gravy dried bean curd, comprising:
A), cleaning and dipping: 500kg soybean is put in fermentation vat, open pneumatics and seethe cleaning 3-5 minute, manually remove the suspension of the water surface, and the sewage soaking of draining, repeat again above cleaning, decontamination, drain operation, finally by the standard time, complete remaining dip operation, be dipped to soybean surface-brightening, there is no elephant skin, skin of beancurd easily departs from bean cotyledon; During dip operation, when immersion water temperature is 21-25 ℃, soak 9 hours, when immersion water temperature is 26-30 ℃, soak 7 hours;
B), defibrination removes slag: soybean is carried out to defibrination with grinding machine, require particle 3 microns of left and right, the slurries after pulp carry out beating to serum pot after three defibrinations continuously, remove slag with centrifuge to slurries are centrifugal;
C), secondary mashing off: slurries are squeezed in size cooking pan, guarantee that slurries amount is less than 3/5ths of ladle capacity, opening steam valve burns to assigned temperature disposable slurries, room temperature is burnt slurries to 95-98 ℃ during higher than 30 ℃, room temperature is burnt to 98-100 ℃ during lower than 30 ℃, the pressure release of steam off valve, repeats above-mentioned mashing off operation after 1 minute, after temperature arrives, steam off valve is got to a slurry bucket by slurries;
D), the vexed slurry of slurry: regulate concentration of slurry in 8.5-9.5 degree scope, and control slurry temperature when 70-80 ℃ of scope, do not stop to stir under slurries prerequisite, at the uniform velocity add bittern and gypsum mixed liquor, mixed liquor must first stir to not precipitating with cold-water solution before adding, when jellied bean curd in small, broken bits appears in soya-bean milk, stop immediately stirring and carrying out vexed slurry operation, vexed slurry operation is more than 10 minutes;
E), compacting: will be the jellied bean curd of scattered paste shape after vexed slurry, stir up and down several to beans brain with leakage basin and become shape in small, broken bits, floating over the swill suction pipe sucking-off on beans brain, beans brain was exposed after 1-2 minute; Put bean curd plate and model lattice well and spread bean curd cloth, toward model lattice, pour into a mould appropriate beans brain, build and repeat to put plate above after cloth, add cloth, cast and drop cloth operation, necessary vertical alignment during each sheet frame stack, after all cast puts in place, by mode top to bottm, arranged on press and carry out automatic pressing system one by one, the press time is 60-70 minute, and to be pressed into, dried bean curd is anhydrous to ooze out as standard;
F), draw base cooling: by after the whole embryo ravel after compacting, entirely put into blank cutter, by embryo of silkworms size requirements auto-dividing, the embryo of silkworms cutting is fallen on spreading-and-cooling machine, open cold blower fan and spreading-and-cooling machine carry out cooling, and the time is 20-30 minute;
G), fried: in oil cauldron, to add 120 jin of soybean oils, when oil temperature is raised to 130 ℃, add 30 jin of fried bean curd embryoes of silkworms, do not stop to stir embryo of silkworms, fried 4-5 minute, when thin skin is formed on embryo of silkworms surface, when oil vacuole embryo expands slowly, pull out immediately and drop in the high temperature oil cauldron of 180 ℃, continue to stir the fried 6-7 minute of embryo of silkworms, when fried bean curd to hand is pinched the broken state of skin, pull fried bean curd out and place in oily plaque, by fan coolling to normal temperature;
H), prepare burden and select embryo: by formula ratio, thick gravy dried bean curd all spices used and batching are weighed and be placed in regulation container, selecting specification is the little fried bean curd embryo of silkworms of 2.5*1.5cm left and right, rejects little fried bean curd embryo of silkworms burned, that harden;
I), softening wash embryo: in pot, add 100 jin of water, open steam valve, hot plate out to boiling after adding 50 jin little fried bean curd embryoes of silkworms, little fried bean curd embryo of silkworms is reaped in frame to draining more than 10 minutes;
J), stew in soy sauce is tasty: in pot, put 25 jin of water, the spices preparing is put into cloth bag and tie together and hot plate, after fragrance burns out, pour little fried bean curd embryo of silkworms into and hot plate, add sequentially again white granulated sugar, soy sauce, open slowly infusion thick gravy of steam valve, constantly stir embryo of silkworms, when thick gravy is after 2 hours, the soup stock of thick gravy is skimmed, add monosodium glutamate, maltose, repeatedly stirring reburns boils 10 minutes, finally drag in plaque by fan coolling to normal temperature;
K), packing and storing: by packaging bag specification requirement, take quantitative stew in soy sauce dried bean curd, must add the soup juice of packed weight 5%, pack, sealing and date print and be positioned in 2-10 ℃ of freezer and store.
The invention has the beneficial effects as follows: the present invention can make thick gravy dried bean curd mouthfeel good, and juice is many, soft fragrant and sweet.
The specific embodiment
Below preferred embodiment of the present invention is described in detail, thereby so that advantages and features of the invention can be easier to be it will be appreciated by those skilled in the art that, protection scope of the present invention is made to more explicit defining.
The embodiment of the present invention comprises:
A kind of thick gravy dried bean curd, the composition of raw materials of described thick gravy dried bean curd is comprised of the material of following quality percentage composition:
Water 41.00%;
Soybean 47.00%;
Soybean oil 3.00%;
Magnesium chloride 0.30%;
Gypsum 0.10%;
White sugar 4.00%;
Maltose 3.00%;
Soy sauce 1.00%;
Monosodium glutamate 0.05%;
Natural flavor 0.55%.
Described natural flavor is comprised of the material of following quality percentage composition: 50% anise, 25% spiceleaf and 25% cassia bark.
Adopt above-described composition of raw materials, a kind of preparation method of thick gravy dried bean curd, comprising:
A), cleaning and dipping: 500kg soybean is put in fermentation vat, open pneumatics and seethe cleaning 3-5 minute, manually remove the suspension of the water surface, and the sewage soaking of draining, repeat again above cleaning, decontamination, drain operation, finally by the standard time, complete remaining dip operation, be dipped to soybean surface-brightening, there is no elephant skin, skin of beancurd easily departs from bean cotyledon; During dip operation, when immersion water temperature is 21-25 ℃, soak 9 hours, when immersion water temperature is 26-30 ℃, soak 7 hours;
B), defibrination removes slag: soybean is carried out to defibrination with grinding machine, require particle 3 microns of left and right, the slurries after pulp carry out beating to serum pot after three defibrinations continuously, remove slag with centrifuge to slurries are centrifugal;
C), secondary mashing off: slurries are squeezed in size cooking pan, guarantee that slurries amount is less than 3/5ths of ladle capacity, opening steam valve burns to assigned temperature disposable slurries, room temperature is burnt slurries to 95-98 ℃ during higher than 30 ℃, room temperature is burnt to 98-100 ℃ during lower than 30 ℃, the pressure release of steam off valve, repeats above-mentioned mashing off operation after 1 minute, after temperature arrives, steam off valve is got to a slurry bucket by slurries;
D), the vexed slurry of slurry: regulate concentration of slurry in 8.5-9.5 degree scope, and control slurry temperature when 70-80 ℃ of scope, do not stop to stir under slurries prerequisite, at the uniform velocity add bittern and gypsum mixed liquor, mixed liquor must first stir to not precipitating with cold-water solution before adding, when jellied bean curd in small, broken bits appears in soya-bean milk, stop immediately stirring and carrying out vexed slurry operation, vexed slurry operation is more than 10 minutes;
E), compacting: will be the jellied bean curd of scattered paste shape after vexed slurry, stir up and down several to beans brain with leakage basin and become shape in small, broken bits, floating over the swill suction pipe sucking-off on beans brain, beans brain was exposed after 1-2 minute; Put bean curd plate and model lattice well and spread bean curd cloth, toward model lattice, pour into a mould appropriate beans brain, build and repeat to put plate above after cloth, add cloth, cast and drop cloth operation, necessary vertical alignment during each sheet frame stack, after all cast puts in place, by mode top to bottm, arranged on press and carry out automatic pressing system one by one, the press time is 60-70 minute, and to be pressed into, dried bean curd is anhydrous to ooze out as standard;
F), draw base cooling: by after the whole embryo ravel after compacting, entirely put into blank cutter, by embryo of silkworms size requirements auto-dividing, the embryo of silkworms cutting is fallen on spreading-and-cooling machine, open cold blower fan and spreading-and-cooling machine carry out cooling, and the time is 20-30 minute;
G), fried: in oil cauldron, to add 120 jin of soybean oils, when oil temperature is raised to 130 ℃, add 30 jin of fried bean curd embryoes of silkworms, do not stop to stir embryo of silkworms, fried 4-5 minute, when thin skin is formed on embryo of silkworms surface, when oil vacuole embryo expands slowly, pull out immediately and drop in the high temperature oil cauldron of 180 ℃, continue to stir the fried 6-7 minute of embryo of silkworms, when fried bean curd to hand is pinched the broken state of skin, pull fried bean curd out and place in oily plaque, by fan coolling to normal temperature;
H), prepare burden and select embryo: by formula ratio, thick gravy dried bean curd all spices used and batching are weighed and be placed in regulation container, selecting specification is the little fried bean curd embryo of silkworms of 2.5*1.5cm left and right, rejects little fried bean curd embryo of silkworms burned, that harden;
I), softening wash embryo: in pot, add 100 jin of water, open steam valve, hot plate out to boiling after adding 50 jin little fried bean curd embryoes of silkworms, little fried bean curd embryo of silkworms is reaped in frame to draining more than 10 minutes;
J), stew in soy sauce is tasty: in pot, put 25 jin of water, the spices preparing is put into cloth bag and tie together and hot plate, after fragrance burns out, pour little fried bean curd embryo of silkworms into and hot plate, add sequentially again white granulated sugar, soy sauce, open slowly infusion thick gravy of steam valve, constantly stir embryo of silkworms, when thick gravy is after 2 hours, the soup stock of thick gravy is skimmed, add monosodium glutamate, maltose, repeatedly stirring reburns boils 10 minutes, finally drag in plaque by fan coolling to normal temperature;
K), packing and storing: by packaging bag specification requirement, take quantitative stew in soy sauce dried bean curd, must add the soup juice of packed weight 5%, pack, sealing and date print and be positioned in 2-10 ℃ of freezer and store.
The present invention can make thick gravy dried bean curd mouthfeel good, and toughness foot is flexible, has bite, and how not dry and astringent juice is, soft fragrant and sweet, lingering fragrance weight.
The foregoing is only embodiments of the invention; not thereby limit the scope of the claims of the present invention; every equivalent structure or conversion of equivalent flow process that utilizes description of the present invention to do; or be directly or indirectly used in other relevant technical fields, be all in like manner included in scope of patent protection of the present invention.
Claims (3)
1. a thick gravy dried bean curd, is characterized in that, comprising: the composition of raw materials of described thick gravy dried bean curd is comprised of the material of following quality percentage composition:
Water 41.00%;
Soybean 47.00%;
Soybean oil 3.00%;
Magnesium chloride 0.30%;
Gypsum 0.10%;
White sugar 4.00%;
Maltose 3.00%;
Soy sauce 1.00%;
Monosodium glutamate 0.05%;
Natural flavor 0.55%.
2. a kind of thick gravy dried bean curd according to claim 1, is characterized in that: described natural flavor is comprised of the material of following quality percentage composition: 50% anise, 25% spiceleaf and 25% cassia bark.
3. adopt the composition of raw materials of the thick gravy dried bean curd described in claim 1 or 2 to make a method for thick gravy dried bean curd, it is characterized in that: comprising:
A), cleaning and dipping: 500kg soybean is put in fermentation vat, open pneumatics and seethe cleaning 3-5 minute, manually remove the suspension of the water surface, and the sewage soaking of draining, repeat again above cleaning, decontamination, drain operation, finally by the standard time, complete remaining dip operation, be dipped to soybean surface-brightening, there is no elephant skin, skin of beancurd easily departs from bean cotyledon; During dip operation, when immersion water temperature is 21-25 ℃, soak 9 hours, when immersion water temperature is 26-30 ℃, soak 7 hours;
B), defibrination removes slag: soybean is carried out to defibrination with grinding machine, require particle 3 microns of left and right, the slurries after pulp carry out beating to serum pot after three defibrinations continuously, remove slag with centrifuge to slurries are centrifugal;
C), secondary mashing off: slurries are squeezed in size cooking pan, guarantee that slurries amount is less than 3/5ths of ladle capacity, opening steam valve burns to assigned temperature disposable slurries, room temperature is burnt slurries to 95-98 ℃ during higher than 30 ℃, room temperature is burnt to 98-100 ℃ during lower than 30 ℃, the pressure release of steam off valve, repeats above-mentioned mashing off operation after 1 minute, after temperature arrives, steam off valve is got to a slurry bucket by slurries;
D), the vexed slurry of slurry: regulate concentration of slurry in 8.5-9.5 degree scope, and control slurry temperature when 70-80 ℃ of scope, do not stop to stir under slurries prerequisite, at the uniform velocity add bittern and gypsum mixed liquor, mixed liquor must first stir to not precipitating with cold-water solution before adding, when jellied bean curd in small, broken bits appears in soya-bean milk, stop immediately stirring and carrying out vexed slurry operation, vexed slurry operation is more than 10 minutes;
E), compacting: will be the jellied bean curd of scattered paste shape after vexed slurry, stir up and down several to beans brain with leakage basin and become shape in small, broken bits, floating over the swill suction pipe sucking-off on beans brain, beans brain was exposed after 1-2 minute; Put bean curd plate and model lattice well and spread bean curd cloth, toward model lattice, pour into a mould appropriate beans brain, build and repeat to put plate above after cloth, add cloth, cast and drop cloth operation, necessary vertical alignment during each sheet frame stack, after all cast puts in place, by mode top to bottm, arranged on press and carry out automatic pressing system one by one, the press time is 60-70 minute, and to be pressed into, dried bean curd is anhydrous to ooze out as standard;
F), draw base cooling: by after the whole embryo ravel after compacting, entirely put into blank cutter, by embryo of silkworms size requirements auto-dividing, the embryo of silkworms cutting is fallen on spreading-and-cooling machine, open cold blower fan and spreading-and-cooling machine carry out cooling, and the time is 20-30 minute;
G), fried: in oil cauldron, to add 120 jin of soybean oils, when oil temperature is raised to 130 ℃, add 30 jin of fried bean curd embryoes of silkworms, do not stop to stir embryo of silkworms, fried 4-5 minute, when thin skin is formed on embryo of silkworms surface, when oil vacuole embryo expands slowly, pull out immediately and drop in the high temperature oil cauldron of 180 ℃, continue to stir the fried 6-7 minute of embryo of silkworms, when fried bean curd to hand is pinched the broken state of skin, pull fried bean curd out and place in oily plaque, by fan coolling to normal temperature;
H), prepare burden and select embryo: by formula ratio, thick gravy dried bean curd all spices used and batching are weighed and be placed in regulation container, selecting specification is the little fried bean curd embryo of silkworms of 2.5*1.5cm left and right, rejects little fried bean curd embryo of silkworms burned, that harden;
I), softening wash embryo: in pot, add 100 jin of water, open steam valve, hot plate out to boiling after adding 50 jin little fried bean curd embryoes of silkworms, little fried bean curd embryo of silkworms is reaped in frame to draining more than 10 minutes;
J), stew in soy sauce is tasty: in pot, put 25 jin of water, the spices preparing is put into cloth bag and tie together and hot plate, after fragrance burns out, pour little fried bean curd embryo of silkworms into and hot plate, add sequentially again white granulated sugar, soy sauce, open slowly infusion thick gravy of steam valve, constantly stir embryo of silkworms, when thick gravy is after 2 hours, the soup stock of thick gravy is skimmed, add monosodium glutamate, maltose, repeatedly stirring reburns boils 10 minutes, finally drag in plaque by fan coolling to normal temperature;
K), packing and storing: by packaging bag specification requirement, take quantitative stew in soy sauce dried bean curd, must add the soup juice of packed weight 5%, pack, sealing and date print and be positioned in 2-10 ℃ of freezer and store.
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104137910A (en) * | 2014-07-11 | 2014-11-12 | 长治市胖妞食品有限公司 | Preparation method of flavored cake |
| CN104286219A (en) * | 2014-10-27 | 2015-01-21 | 梁平县奇味食品有限公司 | Method for making marinated dried tofu |
| CN105941658A (en) * | 2016-06-28 | 2016-09-21 | 贵州益农生态农业开发有限公司 | Process for making mung bean taste dried bean curd |
| CN105994679A (en) * | 2016-06-28 | 2016-10-12 | 贵州益农生态农业开发有限公司 | Production process of tea perfume dried beancurd |
| CN106106797A (en) * | 2016-06-28 | 2016-11-16 | 贵州益农生态农业开发有限公司 | A kind of processing technology of marinade dried bean curd |
| CN108112709A (en) * | 2017-12-19 | 2018-06-05 | 苏州金记食品有限公司 | A kind of preparation method of the marinade dried bean curd based on bean curd flakes and halogen soup |
| CN109247394A (en) * | 2017-07-14 | 2019-01-22 | 赵林 | A kind of manufacture craft of cumin smoked bean curd |
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| CN102187911A (en) * | 2011-06-03 | 2011-09-21 | 四川南溪徽记食品有限公司 | Preparation method of marinated dried tofu |
| CN103155996A (en) * | 2013-03-04 | 2013-06-19 | 浙江老爸食品有限公司 | Leisure sauced dry bean curd preparation method |
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| CN102187911A (en) * | 2011-06-03 | 2011-09-21 | 四川南溪徽记食品有限公司 | Preparation method of marinated dried tofu |
| CN103155996A (en) * | 2013-03-04 | 2013-06-19 | 浙江老爸食品有限公司 | Leisure sauced dry bean curd preparation method |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104137910A (en) * | 2014-07-11 | 2014-11-12 | 长治市胖妞食品有限公司 | Preparation method of flavored cake |
| CN104286219A (en) * | 2014-10-27 | 2015-01-21 | 梁平县奇味食品有限公司 | Method for making marinated dried tofu |
| CN105941658A (en) * | 2016-06-28 | 2016-09-21 | 贵州益农生态农业开发有限公司 | Process for making mung bean taste dried bean curd |
| CN105994679A (en) * | 2016-06-28 | 2016-10-12 | 贵州益农生态农业开发有限公司 | Production process of tea perfume dried beancurd |
| CN106106797A (en) * | 2016-06-28 | 2016-11-16 | 贵州益农生态农业开发有限公司 | A kind of processing technology of marinade dried bean curd |
| CN109247394A (en) * | 2017-07-14 | 2019-01-22 | 赵林 | A kind of manufacture craft of cumin smoked bean curd |
| CN108112709A (en) * | 2017-12-19 | 2018-06-05 | 苏州金记食品有限公司 | A kind of preparation method of the marinade dried bean curd based on bean curd flakes and halogen soup |
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|---|---|
| CN103749727B (en) | 2015-08-12 |
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