CN104351352A - Manufacturing method of handmade dried bean curd with filling and dried bean curd product - Google Patents
Manufacturing method of handmade dried bean curd with filling and dried bean curd product Download PDFInfo
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- CN104351352A CN104351352A CN201410560998.0A CN201410560998A CN104351352A CN 104351352 A CN104351352 A CN 104351352A CN 201410560998 A CN201410560998 A CN 201410560998A CN 104351352 A CN104351352 A CN 104351352A
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Abstract
The invention discloses a manufacturing method of handmade dried bean curd with filling, and further discloses a dried bean curd product prepared by the method. The dried bean curd product comprises a dried bean curd main body and a filling material embedded in the dried bean curd main body, which are integrated to form a whole structure. The manufacturing method provided by the invention is simple in technology and steps, easy to realize, capable of quickly manufacturing the dried bean curd with filling, which is beautiful in appearance, good in taste, and good in shaping effect. The dried bean curd product provided by the invention is fine and smooth in taste, bright in color and luster, compact in texture, good in shaping, capable of avoiding a layering or filling material dropping phenomenon, and suitable for various cooking methods such as frying, stir-frying, stewing and boiling; the filling material can be selected from fruit, vegetable, meat, eggs, seafood, sweetened bean paste, jam or the combination thereof, so as to enable the dried bean curd to be added with different tastes, rich in nutrition and suitable for people of all ages; the dried bean curd can meet requirements of different crowds widely, and is favorable to health of human body after long-time use, and can be widely popularized.
Description
Technical field
The invention belongs to bean curd technical field, be specifically related to a kind of manual sandwich bean curd making method of dried and dried bean curd goods thereof.
Background technology
Dried bean curd is the reprocessing goods of bean curd, and during its salty perfume (or spice) is tasty and refreshing, hard, band is tough, nutritious, containing a large amount of protein, fat, carbohydrate etc. in dried bean curd, and the mineral matter also containing multiple needed by human body such as calcium, phosphorus, iron.Dried bean curd usually can add the condiment such as salt, fennel, Chinese prickly ash, aniseed, rhizoma zingiberis in manufacturing process, is all-ages Snacks, and taste mainly contains spiced and spicy type two kinds, sells after being usually cut into thin little block vacuum packaging during making.The kinds such as halogen is dry though existing dried bean curd has, smoke-dried beancurd, soy sauce are dry, are all single tofu raw materials due to what adopt, taste still seems single, and the thickness of dried bean curd can not be too large, otherwise centre is difficult to tasty.Visible, traditional dried bean curd can not meet the needs of people.
For this reason, a kind of sandwich dried bean curd is released in market, and traditional fabrication techniques sandwich bean curd mainly contains two kinds: a kind of directly by mutually stacked for two pieces of bean curd, is then placed on by sandwich material between two pieces of kind bean curd, so from the appearance, naked eyes still can find out hierarchy, and not only unsightly, and molding effect is poor, in transport, sale, edible process, easily occur lamination, affect product quality, and mouthfeel not very desirable.Also have one to be directly on bean curd, dig out a recess, then with sandwich material, this recess is filled up.Equally, sandwich material easily drops out from this recess, and simultaneously sandwich material exposes, and can not be suitable for decocting, fry, stew, the various culinary art skill and technique such as soup, can not meet the demand of the personalized taste of people, and profile neither be very attractive in appearance, has influence on people's appetite.
Summary of the invention
For above-mentioned deficiency, one of the object of the invention is, provides a kind of manufacturing process easy, is easy to realize, and quick Fabrication goes out good looking appearance, and mouthfeel is good, and the manual sandwich bean curd making method of dried of the sandwich dried bean curd of good forming effect;
The object of the invention is also, provides a kind of and implements the obtained dried bean curd goods of above-mentioned manual sandwich bean curd making method of dried.
For achieving the above object, technical scheme provided by the present invention is: a kind of manual sandwich bean curd making method of dried, and it comprises the following steps:
(1) beans are selected: select good quality soybeans;
(2) beans are steeped: be placed in water by soya bean and soak;
(3) defibrination: ground by soaked soya bean, obtains soya-bean milk;
(4) mashing off: soya-bean milk is injected pot and boils, obtains ripe slurry;
(5) screening the pulp: ripe slurry is filtered;
(6) starch: slowly click and enter courage water toward ripe slurry, and stir, till when ripe slurry presents Tofu pudding;
(7) heavy slurry: allowed a ripe slurry transfixion for slurry step, until the protein in ripe slurry is completely cementing, cohesion, precipitation, define Tofu pudding, then the water on Tofu pudding leached, obtain jellied bean curd;
(8) above to squeeze: jellied bean curd is smashed to pieces, then puts into and complete in the holder basin of infantees, packaged by Tofu pudding with infantees, cover pressing plate, weighting material squeezes, allow its excessive moisture that naturally runs off, obtain tender bean curd;
(9) bag embryo: by tender bean curd stripping and slicing, obtains polylith tender bean curd block; By stacked for tender bean curd block, the sandwich material that then will be prepared in advance is placed between adjacent two tender bean curd blocks, is then wrapped formation entirety with bag embryo cloth, obtains embryo of silkworms; Sandwich material can be fruits, greengrocery, meat, Poultry and Eggs, seafood, beans stuffing, jam or their combination.Tender bean curd block also can number of plies sandwich material as required corresponding stacked.Then needing to carry out bag embryo with three pieces of tender bean curd blocks as sandwiched two-layer sandwich material, as needs three-layer sandwich material, then needing four pieces of tender bean curd blocks to carry out bag embryo;
(10) squeeze: extrusion forming is carried out to embryo of silkworms, while extruding excessive moisture, also makes mutually stacked tender bean curd block bonding, form the dried bean curd of integrative-structure;
(11) wear alkali: pour in buck by the dried bean curd after squeezing, after crossing alkali, the buck on dried bean curd surface is rinsed well;
(12) preserved dried beancurd: dried bean curd is put into thick gravy and carry out stew in soy sauce;
(13) toast: the dried bean curd that stew in soy sauce is good is pulled out, dries;
(14) spice: mix thoroughly mutually with condiment after the dried bean curd cooling after to be dried, obtain manual sandwich bean curd dried product.
As a modification of the present invention, it is further comprising the steps of:
(15) pack: the dried bean curd having mixed condiment is loaded in bag;
(16) vacuumize: the sack that dried bean curd is housed is vacuumized, then close sack.
(17) high temperature sterilization: high temperature sterilization is carried out to the dried bean curd that vacuum packet installs.Edible safety, health.
As a modification of the present invention, the soya bean in described step (2) and the weight proportion of water are 1:3; Soak time is 5 ~ 14 hours.
As a modification of the present invention, described step (3) specifically comprises the following steps: soaked soya bean clear water is rinsed well; When mill soya-bean milk, the weight proportion of soya bean and water is 1:4, injects stone mill and slowly grinds, obtain soya-bean milk.
As a modification of the present invention, the temperature of described step (4) mashing off 105 ~ 120 DEG C.
As a modification of the present invention, the ripe slurry in described step (6) some slurry time temperature be 86 ~ 94 DEG C, the weight proportion 1:50 of courage water and ripe slurry.
As a modification of the present invention, described step (11) specifically comprises the following steps:
(11.1) prepare dietary alkali 1 part and 150 parts, water, both are mixed acquisition buck;
(11.2) buck is boiled, the dried bean curd after squeezing is poured in buck, and fully stirs;
(11.3) rinse the dried bean curd after mistake alkali with clear water, flushing is 3 ~ 10 minutes.
As a modification of the present invention, the thick gravy in described step (12) adopts following methods to obtain:
(12.1) preparing material one: fennel seeds 20 parts, hawthorn 5 parts, Chinese cassia tree 15 parts, meat bucket be preced with 3 parts, 8 parts, Radix Glycyrrhizae, native husky benevolence 3 parts, tsaoko 2 parts, fructus alpiniae oxyphyllae 4 parts, spiceleaf 8 parts, lemon-grass 1 part, dried orange peel 4 parts, cloves 1 part, anistree 6 parts, three how 3 parts, the root of Dahurain angelica 2 parts, white tea 1 part, old ginger 6 parts, hot pepper 1 part, 3 parts, Chinese prickly ash;
(12.2) preparing material two: 10 parts, soya-bean oil, 3 parts, rock sugar, 5 parts, brown sugar;
(12.3) raw material one in step (12.1) is put into temperature be 75 ~ 85 water soak, soak time is 3 ~ 4 hours, then puts into pot low baking temperature fried 3 ~ 4 hours, obtains water juice;
(12.4) raw material two in step (12.2) is put into pot low baking temperature fried, obtain juice;
(12.5) water juice is mixed mutually with juice, obtain thick gravy;
(12.6) dried bean curd is put into thick gravy, stew in soy sauce 20 ~ 40 minutes, in stew in soy sauce process otherwise stop stir, make dried bean curd stew in soy sauce even.
As a modification of the present invention, the condiment in described step (14) is mixed by the raw material of following portion rate: spiceleaf 2 parts, fennel seeds 2 parts, 2 parts, Chinese prickly ash, 2 parts, cassia bark, meat bucket be preced with 1.5 parts, tsaoko 1 part, anistree 1 part, old ginger 1 part, three how 0.5 part and pure rape oil 10 parts.
Implement the dried bean curd goods that above-mentioned manual sandwich bean curd making method of dried is obtained, these dried bean curd goods comprise the dried bean curd body of integrative-structure and are embedded in the intrinsic sandwich material of this dried bean curd.
Beneficial effect of the present invention is: the manufacture craft of method provided by the invention is succinct, and step is simple, is easy to realize, and quick Fabrication can go out good looking appearance, mouthfeel is good, and the sandwich dried bean curd of good forming effect, ingeniously after the tender bean curd that upper squeezing step is formed, carry out bag embryo, namely between adjacent two pieces of tender bean curd blocks, sandwich material is placed with, then formation entirety is wrapped with bag embryo cloth, because tender bean curd block quality is tender soft, in conjunction with effective, through squeezing process, while extruding excessive moisture, also make mutually stacked two pieces or the bonding structure that combines together of polylith tender bean curd block, from cross section structure, mutually stacked polylith tender bean curd block has formed the dried bean curd of integrative-structure, dried bean curd goods taste provided by the invention is fine and smooth, bright in color, quality is closely knit, forming, avoid the phenomenon occurring that layering or sandwich material drop out, can be suitable for decocting, fry, pot, the various culinary art skill and technique such as soup, and sandwich material can be fruits, greengrocery, meat, Poultry and Eggs, seafood, beans stuffing, jam or their combination, the kind of dried bean curd can be increased like this, make it that there is multiple different taste, be convenient to carry out nutrition arrangement, nutritious, all-ages, to meet the needs of more vast different crowd, long-term eating more is beneficial to health, be beneficial to extensive popularization, there is obvious economic benefit and social benefit.
Below in conjunction with drawings and Examples, the invention will be further described.
Accompanying drawing explanation
Fig. 1 is Making programme schematic diagram of the present invention.
Detailed description of the invention
Embodiment 1: see Fig. 1, a kind of manual sandwich bean curd making method of dried, it comprises the following steps.
(1) beans are selected: select good quality soybeans; Golden yellow color look, bright-coloured glossiness be good quality soybeans; If color and luster is dim, tarnish is soya bean inferior.Good quality soybeans has normal beany flavour; The soya bean of tart flavour or musty is had to be substandard products.Simultaneously by clean for the foreign material choosing in soybean.
(2) beans are steeped: be placed in water by soya bean and soak; Soya bean in described step (2) and the weight proportion of water are 1:3; Soak time is 5 ~ 14 hours.Bubble the beans time according to temperature height determine, generally between 5 ~ 14 hours (spring, autumn soak time be 8 ~ 12 hours, summer, soak time was 5 ~ 6 hours, winter, soak time was 12 ~ 14 hours), during bubble beans, soya bean will be stirred once every 2 hours, even to reach bubble beans.Whether the soya bean of bubble can defibrination, and check whether soya bean soaks, method is that soya bean is pinched to open to see whether also have hard core in the middle of soya bean, if there is hard core, lengthen the bubble beans time, in order to avoid affect pulping rate.
(3) defibrination: ground by soaked soya bean, obtains soya-bean milk; Described step (3) specifically comprises the following steps: soaked soya bean clear water is rinsed well; When mill soya-bean milk, the weight proportion of soya bean and water is 1:4, injects stone mill and slowly grinds, obtain soya-bean milk.Grind the soymilk concentration come to be advisable about 10%.
(4) mashing off: soya-bean milk is injected pot and boils, obtains ripe slurry; The temperature of described step (4) mashing off 105 ~ 120 DEG C, is preferably about 110 DEG C.
(5) screening the pulp: ripe slurry is filtered; Screening the pulp process is the process that soybean residue is separated with soya-bean milk, namely filters with fine cloth, is cleaned out by bean dregs, allows soya-bean milk naturally trickle from filter cloth during screening the pulp, soya-bean milk can not be allowed interior containing bean dregs, not so can affect the quality of dried bean curd.
(6) starch: slowly click and enter courage water toward ripe slurry, and stir, till when ripe slurry presents Tofu pudding; Selecting slurry is that soya-bean milk is become the most key step of bean curd.With courage water spot slurry, courage water can play the effect that water is separated with Tofu pudding, ripe slurry starch time temperature be 86 ~ 94 DEG C, optimum temperature is 90 DEG C.During courage water spot slurry, the courage water of soya-bean milk injects in soya-bean milk slowly, and during point slurry, courage water is is evenly clicked and entered, selecting when presenting Tofu pudding to ripe slurry in stirring limit, limit.The number of courage water, will directly affect thick, the tender degree of jellied bean curd.The weight proportion 1:50 of courage water and ripe slurry.Namely one barrel of slurry (with 100 jin of calculating) need with about 2 jin, courage water (courage water concentration 10 degree be advisable).
(7) heavy slurry: allowed a ripe slurry transfixion for slurry step, the general time needing 5 minutes, until the protein in ripe slurry is completely cementing, cohesion, precipitation, define Tofu pudding, then the water on Tofu pudding leached, obtain jellied bean curd.
(8) upper squeezing: jellied bean curd after condensing 5 minutes is smashed jellied bean curd to pieces, then puts into and completes in the holder basin of infantees, packaged by Tofu pudding with infantees, cover pressing plate, weighting material squeezes, and allows its excessive moisture that naturally runs off, allow Tofu pudding become tender bean curd, facilitate stripping and slicing, obtain tender bean curd accordingly;
(9) bag embryo: tender bean curd block tender bean curd being become length and width about 4 centimetres, height about 1 centimetre, obtains polylith tender bean curd block; By stacked for tender bean curd block, then by the sandwich material that is prepared in advance (sandwich material can be fruits, greengrocery, meat, Poultry and Eggs, seafood, beans stuffing, jam or their combination) be placed between adjacent two tender bean curd blocks, then wrapped formation entirety with bag embryo cloth, obtained embryo of silkworms; The size of sandwich material is less than bag embryo tender bean curd block, and bag embryo is careful, does not allow filling expose.Two-layer or multilayer sandwiched material can also be sandwiched as required.Then need to carry out bag embryo with three pieces of tender bean curd blocks as sandwiched two-layer sandwich material, as needs three-layer sandwich material, then need four pieces of tender bean curd blocks to carry out bag embryo, by that analogy, but the sandwich material number of plies is more, and bag embryo difficulty is larger.
(10) squeeze: carry out extrusion forming to embryo of silkworms, during squeezing, pressure will be suitable for, and pressurizes gradually.Treat that in infantees, anhydrous drip goes out, and bean curd embryo is soft and flexible, can stop applying pressure, the time of squeezing is approximately one and a half hours, and humidity is 40% to be advisable.Realize while extruding excessive moisture, also make mutually stacked tender bean curd block bonding, form the dried bean curd of integrative-structure.
(11) wear alkali: pour in buck by the dried bean curd after squeezing, after crossing alkali, the buck on dried bean curd surface is rinsed well; Described step (11) specifically comprises the following steps: both are mixed acquisition buck by (11.1) preparation dietary alkali 1 part and 150 parts, water; (11.2) buck is boiled, the dried bean curd after squeezing is poured in buck, and fully stirs 5 ~ 8 minutes; (11.3) rinse the dried bean curd after mistake alkali with clear water, flushing is 3 ~ 10 minutes.Through after alkali treatment, dried bean curd surface can be made more delicate, smooth.After crossing alkali, embryo of silkworms is put in dustpan, predominate clear water cleaning, the buck staying dried bean curd surface is fully clean, approximately to repeatedly clean about 5 minutes.
(12) preserved dried beancurd: dried bean curd is put into thick gravy and carry out stew in soy sauce; Thick gravy in described step (12) adopts following methods to obtain: (12.1) preparing material one: fennel seeds 20 parts, hawthorn 5 parts, Chinese cassia tree 15 parts, meat bucket be preced with 3 parts, 8 parts, Radix Glycyrrhizae, native husky benevolence 3 parts, tsaoko 2 parts, fructus alpiniae oxyphyllae 4 parts, spiceleaf 8 parts, lemon-grass 1 part, dried orange peel 4 parts, cloves 1 part, anistree 6 parts, three how 3 parts, the root of Dahurain angelica 2 parts, white tea 1 part, old ginger 6 parts, hot pepper 1 part, 3 parts, Chinese prickly ash; (12.2) preparing material two: 10 parts, soya-bean oil, 3 parts, rock sugar, 5 parts, brown sugar; (12.3) raw material one in step (12.1) is put into temperature be 75 ~ 85 water soak, soak time is 3 ~ 4 hours, then puts into pot low baking temperature fried 3 ~ 4 hours, obtains water juice; (12.4) raw material two in step (12.2) is put into pot low baking temperature fried, obtain juice; (12.5) water juice is mixed mutually with juice, obtain thick gravy; (12.6) dried bean curd is put into thick gravy, stew in soy sauce 20 ~ 40 minutes, in stew in soy sauce process otherwise stop stir, make dried bean curd stew in soy sauce even.Such stew in soy sauce semi-finished product out reach tasty and color gloss is beautiful is advisable, and toast and carry out in turn, answer quadruplication effect to be good with a rear operation.
(13) toast: the dried bean curd that stew in soy sauce is good is pulled out, dries; Concrete, the dried bean curd that halogen is good is pulled out, pile up in baking tray, overlap is not had between dried bean curd, uneven in order to avoid be heated, the baking tray that code is good is put on baking rack, and the time of each baking was about about 30 minutes, transposition will be stirred to dried bean curd every 5 minutes, until moisture content is dried water content reach about 35% for good in bake process.Quadruplication is answered in such baking, i.e. halogen four times, roasting four times.Step (12) and (13) four times should be repeated mutually, then to step (14).
(14) spice: mix thoroughly mutually with condiment after the dried bean curd cooling after to be dried, obtain manual sandwich bean curd dried product.Condiment in described step (14) is mixed by the raw material of following portion rate: spiceleaf 2 parts, fennel seeds 2 parts, 2 parts, Chinese prickly ash, 2 parts, cassia bark, meat bucket be preced with 1.5 parts, tsaoko 1 part, anistree 1 part, old ginger 1 part, three how 0.5 part and pure rape oil 10 parts.
(15) pack: the dried bean curd having mixed condiment is loaded in bag.
(16) vacuumize: the sack that dried bean curd is housed is vacuumized, then close sack.
(17) high temperature sterilization: high temperature sterilization is carried out to the dried bean curd that vacuum packet installs.Concrete, dried bean curd vacuum packet installed is placed on disinfecting vehicle, and after treating all to be well placed, disinfecting vehicle is shifted onto in retort, and sterilization about 25 minutes at the temperature of 120 DEG C, is incubated about 25 minutes, cools about 10 minutes.After sterilization, the oil stain outside packaging bag is cleaned, then the moisture outside drying and packaging bag, can dispatch from the factory and sell.Convenient and simple for operation, edible safety, health.
The manufacture craft of method provided by the invention is succinct, and step is simple, is easy to realize, and quick Fabrication can go out good looking appearance, mouthfeel is good, and the sandwich dried bean curd of good forming effect; Ingeniously after the tender bean curd that upper squeezing step is formed, carry out bag embryo, namely between adjacent two pieces of tender bean curd blocks, sandwich material is placed with, then formation entirety is wrapped with bag embryo cloth, because tender bean curd block quality is tender soft, in conjunction with effective, through squeezing process, while extruding excessive moisture, also make mutually stacked two pieces or the bonding structure that combines together of polylith tender bean curd block, from cross section structure, mutually stacked polylith tender bean curd block has formed the dried bean curd of integrative-structure.
Implement the dried bean curd goods that above-mentioned manual sandwich bean curd making method of dried is obtained, these dried bean curd goods comprise the dried bean curd body of integrative-structure and are embedded in the intrinsic sandwich material of this dried bean curd.Dried bean curd goods taste provided by the invention is fine and smooth, bright in color, quality is closely knit, forming, avoid the phenomenon occurring that layering or sandwich material drop out, can be suitable for decocting, fry, pot, the various culinary art skill and technique such as soup, and sandwich material can be fruits, greengrocery, meat, Poultry and Eggs, seafood, beans stuffing, jam or their combination, the kind of dried bean curd can be increased like this, make it that there is multiple different taste, be convenient to carry out nutrition arrangement, nutritious, all-ages, to meet the needs of more vast different crowd, long-term eating more is beneficial to health.
Above-described embodiment is only the good embodiment of the present invention, and the present invention can not enumerate out whole embodiments, the technical scheme of all employing above-described embodiments, or according to the equivalent variations that above-described embodiment does, all in scope.
The announcement of book and instruction according to the above description, those skilled in the art in the invention can also change above-mentioned embodiment and revise.Therefore, the present invention is not limited to detailed description of the invention disclosed and described above, also should fall in the protection domain of claim of the present invention modifications and changes more of the present invention.In addition, although employ some specific terms in this description, these terms just for convenience of description, do not form any restriction to the present invention.As described in the above embodiment the present invention, component same or analogous with it is adopted and other dried bean curd goods obtained and preparation method thereof, all in scope.
Claims (10)
1. a manual sandwich bean curd making method of dried, it is characterized in that, it comprises the following steps:
(1) beans are selected: select good quality soybeans;
(2) beans are steeped: be placed in water by soya bean and soak;
(3) defibrination: ground by soaked soya bean, obtains soya-bean milk;
(4) mashing off: soya-bean milk is injected pot and boils, obtains ripe slurry;
(5) screening the pulp: ripe slurry is filtered;
(6) starch: slowly click and enter courage water toward ripe slurry, and stir, till when ripe slurry presents Tofu pudding;
(7) heavy slurry: allowed a ripe slurry transfixion for slurry step, until the protein in ripe slurry is completely cementing, cohesion, precipitation, define Tofu pudding, then the water on Tofu pudding leached, obtain jellied bean curd;
(8) above to squeeze: jellied bean curd is smashed to pieces, then puts into and complete in the holder basin of infantees, packaged by Tofu pudding with infantees, cover pressing plate, weighting material squeezes, allow its excessive moisture that naturally runs off, obtain tender bean curd;
(9) bag embryo: by tender bean curd stripping and slicing, obtains polylith tender bean curd block; By stacked for tender bean curd block, the sandwich material that then will be prepared in advance is placed between adjacent two tender bean curd blocks, is then wrapped formation entirety with bag embryo cloth, obtains embryo of silkworms;
(10) squeeze: extrusion forming is carried out to embryo of silkworms, while extruding excessive moisture, also makes mutually stacked tender bean curd block bonding, form the dried bean curd of integrative-structure;
(11) wear alkali: pour in buck by the dried bean curd after squeezing, after crossing alkali, the buck on dried bean curd surface is rinsed well;
(12) preserved dried beancurd: dried bean curd is put into thick gravy and carry out stew in soy sauce;
(13) toast: the dried bean curd that stew in soy sauce is good is pulled out, dries;
(14) spice: mix thoroughly mutually with condiment after the dried bean curd cooling after to be dried, obtain manual sandwich bean curd dried product.
2. manual sandwich bean curd making method of dried according to claim 1, it is characterized in that, it is further comprising the steps of:
(15) pack: the dried bean curd having mixed condiment is loaded in bag;
(16) vacuumize: the sack that dried bean curd is housed is vacuumized, then close sack;
(17) high temperature sterilization: high temperature sterilization is carried out to the dried bean curd that vacuum packet installs.
3. manual sandwich bean curd making method of dried according to claim 1, is characterized in that, the soya bean in described step (2) and the weight proportion of water are 1:3; Soak time is 5 ~ 14 hours.
4. manual sandwich bean curd making method of dried according to claim 1, is characterized in that, described step (3) specifically comprises the following steps: soaked soya bean clear water is rinsed well; When mill soya-bean milk, the weight proportion of soya bean and water is 1:4, injects stone mill and slowly grinds, obtain soya-bean milk.
5. manual sandwich bean curd making method of dried according to claim 1, is characterized in that, the temperature of described step (4) mashing off 105 ~ 120 DEG C.
6. manual sandwich bean curd making method of dried according to claim 1, is characterized in that, the ripe slurry in described step (6) some slurry time temperature be 86 ~ 94 DEG C, the weight proportion 1:50 of courage water and ripe slurry.
7. manual sandwich bean curd making method of dried according to claim 1, is characterized in that, described step (11) specifically comprises the following steps:
(11.1) prepare dietary alkali 1 part and 150 parts, water, both are mixed acquisition buck;
(11.2) buck is boiled, the dried bean curd after squeezing is poured in buck, and fully stirs;
(11.3) rinse the dried bean curd after mistake alkali with clear water, flushing is 3 ~ 10 minutes.
8. manual sandwich bean curd making method of dried according to claim 1, is characterized in that, the thick gravy in described step (12) adopts following methods to obtain:
(12.1) preparing material one: fennel seeds 20 parts, hawthorn 5 parts, Chinese cassia tree 15 parts, meat bucket be preced with 3 parts, 8 parts, Radix Glycyrrhizae, native husky benevolence 3 parts, tsaoko 2 parts, fructus alpiniae oxyphyllae 4 parts, spiceleaf 8 parts, lemon-grass 1 part, dried orange peel 4 parts, cloves 1 part, anistree 6 parts, three how 3 parts, the root of Dahurain angelica 2 parts, white tea 1 part, old ginger 6 parts, hot pepper 1 part, 3 parts, Chinese prickly ash;
(12.2) preparing material two: 10 parts, soya-bean oil, 3 parts, rock sugar, 5 parts, brown sugar;
(12.3) raw material one in step (12.1) is put into temperature be 75 ~ 85 water soak, soak time is 3 ~ 4 hours, then puts into pot low baking temperature fried 3 ~ 4 hours, obtains water juice;
(12.4) raw material two in step (12.2) is put into pot low baking temperature fried, obtain juice;
(12.5) water juice is mixed mutually with juice, obtain thick gravy;
(12.6) dried bean curd is put into thick gravy, stew in soy sauce 20 ~ 40 minutes, in stew in soy sauce process otherwise stop stir, make dried bean curd stew in soy sauce even.
9. manual sandwich bean curd making method of dried according to claim 1, it is characterized in that, the condiment in described step (14) is mixed by the raw material of following portion rate: spiceleaf 2 parts, fennel seeds 2 parts, 2 parts, Chinese prickly ash, 2 parts, cassia bark, meat bucket be preced with 1.5 parts, tsaoko 1 part, anistree 1 part, old ginger 1 part, three how 0.5 part and pure rape oil 10 parts.
10. implement the claims the dried bean curd goods that the described manual sandwich bean curd making method of dried of one of 1-9 is obtained, it is characterized in that: these dried bean curd goods comprise the dried bean curd body of integrative-structure and are embedded in the intrinsic sandwich material of this dried bean curd.
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| CN105076478A (en) * | 2015-09-09 | 2015-11-25 | 重庆市川瑞俞厨食品有限公司 | Preparation method of dried bean curd |
| CN105767203A (en) * | 2016-03-21 | 2016-07-20 | 山西省农业科学院高寒区作物研究所 | Flax dried bean curd preparation method |
| CN106172839A (en) * | 2016-08-23 | 2016-12-07 | 浙江剑光酒业有限公司 | Formula, technique and the screening technique of a kind of tea bean curd |
| CN106561834A (en) * | 2016-09-22 | 2017-04-19 | 金仁元 | Dried-crisp flavor bean curd thin sheets |
| CN106578114A (en) * | 2016-09-22 | 2017-04-26 | 金仁元 | Flavor frozen dried beancurd |
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| CN111557345A (en) * | 2020-06-08 | 2020-08-21 | 宜宾市南溪区郭大良心食品有限公司 | Dried bean curd making process capable of replacing raw materials of sandwich food layer |
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| CN106561834A (en) * | 2016-09-22 | 2017-04-19 | 金仁元 | Dried-crisp flavor bean curd thin sheets |
| CN106578114A (en) * | 2016-09-22 | 2017-04-26 | 金仁元 | Flavor frozen dried beancurd |
| CN106857871A (en) * | 2016-12-30 | 2017-06-20 | 四川欧润食品有限公司 | A kind of bean curd dumpling and preparation method thereof |
| CN108208189A (en) * | 2017-01-04 | 2018-06-29 | 河南大学 | A kind of compound bean product and preparation method thereof |
| CN109247396A (en) * | 2018-11-12 | 2019-01-22 | 邵阳学院 | The processing method and leisure Sandwich dried bean curd of leisure Sandwich dried bean curd |
| CN109757565A (en) * | 2019-03-18 | 2019-05-17 | 王迎春 | A kind of preparation method that sandwich tea is dry |
| CN110301481A (en) * | 2019-07-31 | 2019-10-08 | 湖北乐小脆食品有限公司 | A kind of sandwich bean curd and preparation method thereof |
| CN111557345A (en) * | 2020-06-08 | 2020-08-21 | 宜宾市南溪区郭大良心食品有限公司 | Dried bean curd making process capable of replacing raw materials of sandwich food layer |
| CN113693201A (en) * | 2020-11-18 | 2021-11-26 | 贵州省油料研究所(贵州省香料研究所) | Preparation method of fermented shredded dried bean curd |
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