CN103999950A - Method for manufacturing dried bean curds - Google Patents
Method for manufacturing dried bean curds Download PDFInfo
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- CN103999950A CN103999950A CN201410265745.0A CN201410265745A CN103999950A CN 103999950 A CN103999950 A CN 103999950A CN 201410265745 A CN201410265745 A CN 201410265745A CN 103999950 A CN103999950 A CN 103999950A
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- bean curd
- bean curds
- bean
- water
- dried bean
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Abstract
The invention discloses a method for manufacturing dried bean curds. The method includes the following steps: (1) pouring cleanly-washed soybeans into a jar, adding water in the jar for soaking the soybeans for 5-15 hours, then grinding the soybeans to form soybean milk, conducting filtering to obtain soybean juice, boiling the soybean juice, and taking out the soybean juice for standby; (2) adding water into calcined gypsum, evenly mixing the calcined gypsum and the water, then pouring the mixture into the jar, injecting the boiled soybean juice into the jar to be stirred, and obtaining uncongealed bean curds after the soybean juice is solidified; (3) mixing the uncongealed bean curds with swan eggs, spooning the mixture into a pressing frame, standing the mixture, pressing out water to form bean curds, taking out the bean curds to divide the bean curds into blocks, putting the blocks into water, and taking out the blocks after the blocks are soaked for 20-40 minutes; (4) placing the bean curds into boiling water for 1-3 minutes, taking out the bean curds for airing and cooling, then placing the aired and cooled bean curds into saline, and fishing out the bean curds after soaking is carried out for 4-8 hours; (5) boiling brine, putting the bean curds into the brine, boiling the bean curds for 20-40 minutes, and airing the bean curds. The bean curds contain the ingredient of the swan eggs, and are nutrient and healthy.
Description
Technical field
The present invention relates to dried bean curd production technical field, especially relate to a kind of preparation method of dried bean curd.
Background technology
Dried bean curd is the reprocessing goods of bean curd, nutritious, and salty perfume (or spice) is tasty and refreshing, is with in hard toughly, and instant, eats and do not mind for a long time.
But traditional dried bean curd raw material, nutrition, taste are single, and in traditional dried bean curd, often add anticorrisive agent, long-term edible impact is healthy.Therefore, need to constantly develop the dried bean curd with various tastes, nutrient health, meet consumer's various needs.
Summary of the invention
Technical problem to be solved by this invention is to provide a kind of preparation method of dried bean curd, contains swan egg component, nutrient health in its dried bean curd.
In order to solve the problems of the technologies described above, the technical solution adopted in the present invention is:
A preparation method for dried bean curd, comprises the following steps:
(1) soya bean after cleaning is poured in cylinder, add water enchroachment (invasion) bubble 5-15 hour, then worn into soya-bean milk, cross leaching fermented bean drink, by bean juice boiling, take out stand-by;
(2) pour in cylinder after adding water to mix well the plaster of paris, the more above-mentioned fermented bean drink boiling is injected in cylinder and stirred, fermented bean drink is frozen into jellied bean curd;
(3) jellied bean curd and swan egg are mixed and be scooped in compacting frame, place and extrude moisture and form dried bean curd, take out dried bean curd and cut into piece, then drop into and in water, invade bubble and take out for 20-40 minute;
(4) dried bean curd is put into after boiling water 1-3 minute, taken out and dry in the air coldly, then the dried bean curd drying in the air after cold is put into salt solution and invade bubble and pull out for 4-8 hour;
(5) bittern is boiled, then drop into dried bean curd, boil taking-up in 20-40 minute, dry.
Wherein, described bittern is that swan egg bittern, ginger, cassia bark, chive, soy sauce, monosodium glutamate, salt, water boil the soup juice of acquisition together.
Weight ratio between described soya bean and swan egg is 10-14:1.
Weight ratio between described soya bean and the plaster of paris is 250-350:1.
The present invention has the following advantages:
In dried bean curd, contain swan egg component, nutrient health; In swan egg, contain rich in protein, minerals and vitamins, the protein being wherein rich in is beneficial to human body and digests and assimilates, and what content was more incubates phosphatide, and the brain to people and the growth of nerve fiber have significant role, are particularly suitable for child and old man edible.
Detailed description of the invention
By the description of embodiment below, the specific embodiment of the present invention is described in further detail.
Embodiment 1, the preparation method of this dried bean curd, comprises the following steps:
(1) pour in cylinder after 3 kilograms of soya beans are cleaned, add water enchroachment (invasion) bubble 5-15 hour (soak summer and autumn about 7 hours, winter soak about 12 hours), then worn into soya-bean milk, cross leaching fermented bean drink, by bean juice boiling, take out stand-by;
(2) pour in cylinder after adding water to mix well 10 grams of plaster of paris, the more above-mentioned fermented bean drink boiling is injected in cylinder and stirred, fermented bean drink is frozen into jellied bean curd;
(3) the swan egg of jellied bean curd and 250 grams is mixed and is scooped in compacting frame, place and extrude moisture and form dried bean curd, take out dried bean curd and cut into piece, then drop into and in water, invade bubble and take out for 30 minutes;
(4) dried bean curd is put into boiling water after 2 minutes, taken out and dry in the air coldly, then the dried bean curd drying in the air after cold is put into salt solution and invade bubble and pull out for 5 hours;
(5) bittern is boiled, then drop into dried bean curd, boil taking-up in 30 minutes, dry.
Bittern is that swan egg bittern, ginger, cassia bark, chive, soy sauce, monosodium glutamate, salt, water boil the soup juice of acquisition together; Wherein, 250 grams, soy sauce, 500 grams of salt, 15 grams, cassia bark, 15 grams of chives, 25 grams of Jiang Ding, 10 grams of monosodium glutamates, clear water is appropriate.
Embodiment 2, the preparation method of this dried bean curd, comprises the following steps:
(1) by 5 kilograms of soya beans clean after pour in cylinder, add water enchroachment (invasion) bubble 5-15 hour (soak summer and autumn about 7 hours, winter soak about 12 hours), then worn into soya-bean milk, and pack into and in white cloth bag, cross leaching fermented bean drink, by bean juice boiling, take out stand-by;
(2) pour in cylinder after adding water to mix well 18 grams of plaster of paris, the more above-mentioned fermented bean drink boiling is injected in cylinder and stirred, fermented bean drink is frozen into jellied bean curd;
(3) the swan egg of jellied bean curd and 380 grams is mixed be scooped in compacting frame and fill and lead up, cover pressboard, add weight compacting, place and extrude moisture and form dried bean curd, take out dried bean curd and cut into piece, the dried bean curd that becomes piece is dropped into and in water, invades bubble and take out for 35 minutes;
(4) dried bean curd is put into boiling water after 3 minutes, taken out and dry in the air coldly, then the dried bean curd drying in the air after cold is put into salt solution and invade bubble and pull out for 7 hours;
(5) bittern is boiled, then drop into dried bean curd, boil taking-up in 28 minutes, dry.
Bittern is that swan egg bittern, ginger, cassia bark, chive, soy sauce, monosodium glutamate, salt, water boil the soup juice of acquisition together; Wherein, 280 grams, soy sauce, 450 grams of salt, 13 grams, cassia bark, 15 grams of chives, 25 grams of Jiang Ding, 10 grams of monosodium glutamates, clear water is appropriate.
In dried bean curd, contain swan egg component, nutrient health; In swan egg, contain rich in protein, minerals and vitamins, the protein being wherein rich in is beneficial to human body and digests and assimilates, and what content was more incubates phosphatide, and the brain to people and the growth of nerve fiber have significant role, are particularly suitable for child and old man edible.Egg under the swan that swan egg is artificial incubation, raise and train.
Obviously specific implementation of the present invention is not subject to the restrictions described above; as long as adopted the improvement of the various unsubstantialities that design of the present invention and technical scheme carry out; or without improving, design of the present invention and technical scheme are directly applied to other occasion, all within protection scope of the present invention.
Claims (4)
1. a preparation method for dried bean curd, is characterized in that: comprise the following steps:
(1) soya bean after cleaning is poured in cylinder, add water enchroachment (invasion) bubble 5-15 hour, then worn into soya-bean milk, cross leaching fermented bean drink, by bean juice boiling, take out stand-by;
(2) pour in cylinder after adding water to mix well the plaster of paris, the more above-mentioned fermented bean drink boiling is injected in cylinder and stirred, fermented bean drink is frozen into jellied bean curd;
(3) jellied bean curd and swan egg are mixed and be scooped in compacting frame, place and extrude moisture and form dried bean curd, take out dried bean curd and cut into piece, then drop into and in water, invade bubble and take out for 20-40 minute;
(4) dried bean curd is put into after boiling water 1-3 minute, taken out and dry in the air coldly, then the dried bean curd drying in the air after cold is put into salt solution and invade bubble and pull out for 4-8 hour;
(5) bittern is boiled, then drop into dried bean curd, boil taking-up in 20-40 minute, dry.
2. the preparation method of dried bean curd as claimed in claim 1, is characterized in that: described bittern is that swan egg bittern, ginger, cassia bark, chive, soy sauce, monosodium glutamate, salt, water boil the soup juice of acquisition together.
3. the preparation method of dried bean curd as claimed in claim 1, is characterized in that: the weight ratio between described soya bean and swan egg is 10-14:1.
4. the preparation method of dried bean curd as claimed in claim 1, is characterized in that: the weight ratio between described soya bean and the plaster of paris is 250-350:1.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410265745.0A CN103999950A (en) | 2014-06-14 | 2014-06-14 | Method for manufacturing dried bean curds |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410265745.0A CN103999950A (en) | 2014-06-14 | 2014-06-14 | Method for manufacturing dried bean curds |
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| CN103999950A true CN103999950A (en) | 2014-08-27 |
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| CN201410265745.0A Pending CN103999950A (en) | 2014-06-14 | 2014-06-14 | Method for manufacturing dried bean curds |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104770679A (en) * | 2015-04-23 | 2015-07-15 | 王亮 | Method for preserving salted tofu |
| CN106107543A (en) * | 2016-06-28 | 2016-11-16 | 麻江县灰豆农特产营销有限公司 | A kind of manufacture method of ash bean |
| CN107183210A (en) * | 2017-06-28 | 2017-09-22 | 合肥市凤落河豆制食品有限公司 | A kind of preparation method of dried bean curd |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101077153A (en) * | 2006-05-23 | 2007-11-28 | 黑龙江大学 | Brain-tonifying intelligence-raising bean product and its manufacturing method |
| CN103392820A (en) * | 2013-06-20 | 2013-11-20 | 江南大学 | Production process of novel egg bean curd cake |
-
2014
- 2014-06-14 CN CN201410265745.0A patent/CN103999950A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101077153A (en) * | 2006-05-23 | 2007-11-28 | 黑龙江大学 | Brain-tonifying intelligence-raising bean product and its manufacturing method |
| CN103392820A (en) * | 2013-06-20 | 2013-11-20 | 江南大学 | Production process of novel egg bean curd cake |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104770679A (en) * | 2015-04-23 | 2015-07-15 | 王亮 | Method for preserving salted tofu |
| CN106107543A (en) * | 2016-06-28 | 2016-11-16 | 麻江县灰豆农特产营销有限公司 | A kind of manufacture method of ash bean |
| CN107183210A (en) * | 2017-06-28 | 2017-09-22 | 合肥市凤落河豆制食品有限公司 | A kind of preparation method of dried bean curd |
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Application publication date: 20140827 |