CN104351354A - Preparation method of dried peanut bean curd - Google Patents
Preparation method of dried peanut bean curd Download PDFInfo
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- CN104351354A CN104351354A CN201410678487.9A CN201410678487A CN104351354A CN 104351354 A CN104351354 A CN 104351354A CN 201410678487 A CN201410678487 A CN 201410678487A CN 104351354 A CN104351354 A CN 104351354A
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Abstract
The invention discloses a preparation method of a dried peanut bean curd. The preparation method comprises the following steps: soaking, grinding into soybean milk, boiling the soybean milk, adding gesso into the soybean milk, braising, putting into a mold, performing pressure formation, eliminating astringency, marinating, drying and blending. Prepared by grinding peanuts and soybeans which are mixed according to a certain ratio, the dried bean curd is more plentiful in nutrients; due to the addition of peanut milk, the prepared dried bean curd is better in taste, more unique in flavor and conductive to absorption and digestion of a human body; due to the addition of spices and a sesame oil material, the dried bean curd has plentiful nutrients and also has good color, flavor and taste. Besides, the astringency elimination step is performed before the marinating step, so the properties of the dried bean curd can be effectively changed, the toughness of the dried bean curd is enhanced, and the beany flavor and the astringency are eliminated, so the dried bean curd is more flavorous in a subsequent marinating process. By being marinated in brine formed by boiling Chinese herbal medicines, the dried bean curd also has health care and food therapy effects and can enhance the immunity of the human body after being eaten for a long time.
Description
Technical field
The invention belongs to bean products processing technique field, be specifically related to the preparation method that a kind of peanut bean curd is dry.
background technology
Soybean curd nutrition enriches, various trace elements containing needed by human such as iron, calcium, phosphorus, magnesium, also containing carbohydrate, vegetable oil and abundant high-quality protein, have the laudatory title of " Vegetable meat ", the digestibility of bean curd reaches more than 95%, two fritter bean curd, can meet the requirement of a people one day calcium, also have effect of hypotensive, reducing blood lipid, norcholesterol simultaneously, be raw ripely all can, old children is all suitable, health regimen, the delicacy excellent product of promoting longevity.In China, bean curd has the history of more than 2,000 year, and because new fresh bean curd is unfavorable for preserving, people are processed into dried bean curd further bean curd, and nowadays, various places dried bean curd has been that kind is different, of all shapes and colors.
Dried bean curd is the reprocessing goods of bean curd, and salty perfume (or spice) is tasty and refreshing, and in hard, band is tough, puts not bad for a long time.Dried bean curd is nutritious, and containing a large amount of protein, fat, carbohydrate, dried bean curd can add the condiment such as salt, fennel, Chinese prickly ash, aniseed, rhizoma zingiberis in processing and making process, i.e. perfume (or spice) but also fresh, eats for a long time and does not mind, be described as " vegetarian ham ".Also can be processed into that halogen is dry, smoke-dried beancurd, soy sauce are dry, be the superior raw material mixed cold dish, make dish popular.Dried bean curd is one of optimum food of going with rice of going well with wine, and be also convenient to journey and carry and eat, can say, dried bean curd is exactly the bean curd " concentrated ".
Peanut contains protein, fat, carbohydrate, vitamin A, vitamin B6, vitamin E, vitamin K, and the nutritional labeling such as mineral calcium, phosphorus, iron, amino acid and the unrighted acid of totally 8 kinds of needed by human body can be carried, containing the material of the favourable healths such as lecithin, choline, carrotene, crude fibre, its nutritive value is never lower than milk, egg or lean meat.In peanut, fat content is 44%-45%, and protein content is 24-36%, and sugar content is about 20%.Also containing abundant vitamin B2, PP, A, D, E, calcium and iron etc.And containing multivitamins such as thiamine, riboflavin, niacins.Containing the amino acid that human body is necessary, brain cell development can be promoted, strengthen the function of memory, there is ageing resistance, blood coagulation hemostasis, grow the logical breast of blood, promote the medical values such as growth, peanut and dried bean curd are combined and makes savoury food, often the edible food therapy values such as reducing cholesterol, delaying human body caducity, promotion children skeleton development, pre-preventing tumor that can play.
Summary of the invention
For problems of the prior art, the object of the invention is putting forward the preparation method that a kind of peanut bean curd is dry altogether.
The present invention is realized by the following technical programs:
The preparation method that described a kind of peanut bean curd is dry, is characterized in that being made up of following steps:
1) soak: soak after the soybean of select and peanut mixing with spring, until all fully imbibition of soybean and peanut; The use amount of spring is generally about 10 times of soybean and peanut total amount, and under normal circumstances, summer, normal-temperature water soaked 5-6 hour, and season in spring and autumn, normal-temperature water soaked 6-8 hour, and winter, normal-temperature water soaked 8-10 hour;
2) defibrination: immersion water is drained, then add after clear water stone mill carefully pushes away slurry of pulverizing and filter obtained raw slurry;
3) mashing off: the raw slurry of milled is put into pot, then the spring adding raw slurry weight 0.23 times, filter after upper pan boiling boils, remove slag and get slurry, the bean dregs discarded and peanut dregs can make feed and use; Can not boil excessive, otherwise, how much there is impact with always tender to the Tofu pudding pointed out;
4) starch: slurry temperature, when 70-100 DEG C, carries out a slurry with edible magnesium chloride, the rest point when slurry occurs that diameter is the Tofu pudding of more than 1cm; This step needs the temperature and the use deal of magnesium chloride that control slurry, otherwise can not select Tofu pudding or the Tofu pudding quality pointed out bad;
5) crouching slurry: close the lid after some slurry vexed slurry 10-40 minute, and Tofu pudding is separated also sedimentation with mixing soybean milk water, the mixing soybean milk water of removing 30%, and draw broken by the Tofu pudding after slurry of squatting; Tofu pudding is drawn broken being conducive to and break network releasing Bao Shui, by Tofu pudding can be made to be spread out in uniformly on infantees, the product quality of being convenient to make is tight, can than gage distortion second, the phenomenon that space is more;
6) bag base: be layered on by infantees on dividing plate, waters Tofu pudding uniformly and is sprinkled upon on infantees, watering of such one deck Tofu pudding one deck cloth, then by tight for wrapping cloth wrapping, quietly puts 10-15 minute, makes it slowly seep water; Under normal circumstances, Tofu pudding is scooped in little calico, be twisted into cheese;
7) extrusion forming: lie between two pieces of smooth planks by several rows of for the bean curd bag of preliminary permeate, the weight stacking 45-55kg again on plank carries out extruding 45-120 minute, moisture inside bean curd is squeezed out, the new fresh bean curd after shaping is required to be cut into bean curd briquet according to product specification;
8) except puckery: clear water is put into pot boiled after, add edible sodium carbonate, then bean curd briquet put into clear water and ceaselessly promote bean curd briquet 7-15 minute, then bean curd briquet is pulled out and put into after clear water soaks 5-20 minute, leach dry for subsequent use; Not stopping to promote dried bean curd makes its surface part come off, and to reach the object except puckery water, this step can make that final obtained dried bean curd surface has gloss, mouthfeel is smooth, quality is fine and smooth, extrudes not water outlet with cutter cutting section;
9) stew in soy sauce: put into boiling water after being wrapped by spices calico and carry out infusion, infusion three times altogether, it is 15kg that the water yield is added in each infusion, collect each infusion liquid respectively, three infusion liquid are mixed and obtain bittern, Moustache bean sauce 1000g is added in bittern, soy sauce brewing 500g mixes, bean curd briquet is put into bittern low baking temperature stew in soy sauce 10-60 minute, the consumption of bittern and bean curd briquet is that bean curd briquet floods by bittern completely, in stew in soy sauce process, every stew in soy sauce 10kg bean curd briquet, all need to add sodium glutamate 100-200g in bittern, edible salt 100-200g, soybean oil 100-200g, chickens' extract 100-200g,
10) dry: the bean curd briquet that halogen is crossed is placed on the sieve of stand and can not overlapping evenly spreading out be dried, put into the baking oven baking 30-40 minute of 70-90 DEG C; In bake process, brush sesame wet goods condiment can being dipped in by baking limit, limit fine, soft fur brush on dried bean curd, for making it strong and brisk in taste, at least will dry through three halogen three;
11) spice: the bean curd briquet after Drying and cooling is admixed sesame oil material and namely complete the dry making of peanut bean curd, wherein, the weight ratio of bean curd briquet and sesame oil material is 100:3-4.
The preparation method that described a kind of peanut bean curd is dry, is characterized in that the mass ratio of peanut and soybean in step 1) is 1:10.
The preparation method that described a kind of peanut bean curd is dry, is characterized in that step 2) in soybean and the gross weight of peanut and the weight ratio of clear water be 10:6-8.
The preparation method that described a kind of peanut bean curd is dry, is characterized in that the mass ratio of edible sodium carbonate and clear water in step 8) is 1:32.
The preparation method that described a kind of peanut bean curd is dry, it is characterized in that the spices described in step 9) for according to weight by anistree 500-550g, kaempferia galamga 100-120g, fennel 520-600g, Chinese prickly ash 100-130g, capsicum 100-180g, cloves 200g, fructus amomi 180g, cassia bark 80g, orange peel 80g, Bi dial 60g, rhizoma nardostachyos 60g, white lotus 50g, white tea 30g mix and form.
The preparation method that described a kind of peanut bean curd is dry, is characterized in that the time of three infusions in step 9) is respectively, first time infusion 1h, second time infusion 1.5h, third time infusion 1h.
The preparation method that described a kind of peanut bean curd is dry, is characterized in that the sesame oil material described in step 11) is made up of following components by weight percent: rapeseed oil 1000-1500g, anistree 100g, kaempferia galamga 30g, fennel 120g, Chinese prickly ash 20g, capsicum 10g.
The preparation method that described a kind of peanut bean curd is dry, is characterized in that stew in soy sauce and stoving process are three times, hockets.
Peanut and soybean are combined and makes dried bean curd, the catechin contained in peanut plays very strong anti-aging effect to human body, containing grease in peanut coat, multivitamin also containing the material making reduced clotting time, can resist fibrinous dissolving, has and promotes that marrow manufactures hematoblastic function, to multiple hemorrhagic disease, not only there is the effect of hemostasis, and have certain therapeutic action to protopathy, useful to human body hematopoiesis function.Containing abundant fat oil and protein in peanut, to hypogalactia person in postpartum, there is nourishing qi and blood, logical breast effect of nourishing blood.In peanut, calcium content is high, and calcium is the main component forming skeleton, therefore many anthophagies are raw, can promote growing of human body.Peanut is rich in lecithin and cephalin, and it is the important substance required for nervous system, can delay brain function decline, suppresses platelet aggregation, prevents cerebral thrombosis.Experiment confirms, normal anthophagy life can improve blood circulation, strengthens memory, delay senility, and is " peanut " worthy of the name.In addition, the food therapy value of peanut is mainly reflected in the following aspects: reduce cholesterol: containing a large amount of linoleic acid in peanut oil, this material can make cholesterol in human body be decomposed into bile acid to excrete, avoid cholesterol to deposit in vivo, reduce the incidence causing multiple cardiovascular and cerebrovascular disease because cholesterol exceedes normal value in human body.Delaying human body caducity: the Zn-ef ficiency content in peanut is generally higher than other oil crops.Zinc can promote children's brain development, and have the memory function strengthening brain, can activate middle-aged and old brain cell, delaying human body crosses presenility effectively, has anti-aging effect.Promote children's skeleton development: peanut calcium content enriches, and can promote children's skeleton development, and prevent the elderly's bone degenerative pathology from occurring.Containing abundant fat oil and protein in peanut, hypogalactia person in postpartum is nourished blood and leads to breast effect.Pre-preventing tumor: containing natural polyphenol class material---the resveratrol that a kind of biologically active is very strong in peanut, peanut oil.It is the native chemical prophylactic of tumor disease, can also reduce platelet aggregation, prevention and therapy atherosclerotic, cardiovascular and cerebrovascular disease simultaneously.And resveratrol is listed in one of the most effective anti-ageing material.And be rich in the peanut of resveratrol, peanut wet goods (Groundnut products) of being correlated with will play larger effect to diet with healthy.
Fructus amomi except have strong aromatic odor and strong pungent except, also have inhibitory action to enteron aisle, have dampness elimination to be amusing, relieving QI stagnancy in the stomach, the effect that helps digestion.Bi dials the pungent large temperature of taste, nontoxic, can be used for stomachache that stomach cold causes, acid regurgitation, diarrhoea, coronary disease and angina pectoris, nervous headache and toothache etc.Rhizoma nardostachyos taste is pungent, sweet, warm in nature; Return spleen, stomach warp; Fragrance row is loose; Rhizoma nardostachyos has warming spleen and stomach for dispelling cold, regulating qi-flowing for relieving pain, the effect of appetizing of being amusing; Rhizoma nardostachyos cures mainly coldness and pain in the epigastrium turgor, do not feel like eating, pectoralgia, toothache, falls the pain of injury of falling forward, beriberi edema, choleraic myospasm.
The preparation method that peanut bean curd of the present invention is dry, by peanut is mixed defibrination by a certain percentage with soybean, obtained dried bean curd, the nutritional labeling of peanut and the nutritional labeling of soybean are combined, make the nutritional labeling of dried bean curd abundanter, the interpolation of peanut paste makes the dried bean curd mouthfeel that obtains better, and local flavor is unique, contributes to absorption of human body, digestion; The interpolation of spices and sesame oil material, under making the dried bean curd obtained have nutritious prerequisite, also has good color, smell and taste.In addition, the present invention carries out, except puckery step, effectively to change the character of dried bean curd before stew in soy sauce operation, increase pliable and tough strength, go out beany flavor and astringent taste, make dried bean curd more tasty when stew in soy sauce below, the condition of strict each operation of control, makes finished product dried bean curd uniform color.Carry out stew in soy sauce with the bittern of Chinese herbal medicine decoction, make dried bean curd also have health care and dietotherapy effect, eat for a long time, can resistance of human body be strengthened.
Detailed description of the invention
By following specific embodiment, the invention will be further described.
Embodiment 1
The preparation method that a kind of peanut bean curd is dry, be made up of following steps: 1) soak: select go mouldy without worm, nothing, the soybean of full seed and peanut, wherein the mass ratio of peanut and soybean is 1:10,8 hours are soaked by adding spring after the soybean of select and peanut mixing, make soybean and the equal imbibition of peanut, wherein the consumption of spring is 12 times of soybean and peanut total amount, 2) defibrination: immersion water is drained, then add after clear water stone mill carefully pushes away slurry of pulverizing and filter obtained raw slurry, wherein the gross weight of soybean and peanut is 10:7 with the weight ratio of adding clear water, 3) mashing off: the raw slurry of milled is put into pot, add the spring of raw slurry weight 0.23 times again, filter after upper pan boiling boils, remove slag and get slurry, the bean dregs discarded and peanut dregs also can do pig feed and use, during mashing off, can not boil excessive, namely stop after boiling, otherwise, how much there is impact with always tender to the Tofu pudding pointed out, 4) starch: slurry temperature, 85 DEG C time, carries out a slurry with edible magnesium chloride, the rest point when slurry occurs that diameter is the Tofu pudding of more than 1cm, 5) crouching slurry: close the lid after some slurry vexed slurry 10-40 minute, and Tofu pudding is separated also sedimentation with mixing soybean milk water, the mixing soybean milk water of removing 30%, and draw broken by the Tofu pudding after slurry of squatting, 6) bag base: be layered on by infantees on dividing plate, waters Tofu pudding uniformly and is sprinkled upon on infantees, watering of such one deck Tofu pudding one deck cloth, then by tight for cloth wrapping, quietly puts 10 minutes, makes it slowly seep water, 7) extrusion forming: lie between two pieces of smooth planks by several rows of for the bean curd bag of preliminary permeate, the weight stacking 50kg again on plank carries out extruding 80 minutes, moisture inside bean curd is squeezed out, the new fresh bean curd after shaping is required to be cut into bean curd briquet according to product specification, 8) except puckery: clear water is put into pot boiled after, add edible sodium carbonate, again bean curd briquet is put into clear water and ceaselessly promote bean curd briquet 10 minutes, then bean curd briquet is pulled out and put into after clear water soaks 5-20 minute, leach dry for subsequent use, wherein, the mass ratio of edible sodium carbonate and clear water is 1:32, 9) stew in soy sauce: put into boiling water after being wrapped by spices calico and carry out infusion, infusion three times altogether, first time infusion 1h, second time infusion 1.5h, third time infusion 1h, it is 15kg that the water yield is added in each infusion, collect each infusion liquid respectively, three infusion liquid are mixed and obtain bittern, Moustache bean sauce 1000g is added in bittern, soy sauce brewing 500g mixes, bean curd briquet is put into bittern low baking temperature stew in soy sauce 10-60 minute, the consumption of bittern and bean curd briquet is that bean curd briquet floods by bittern completely, in stew in soy sauce process, every stew in soy sauce 10kg bean curd briquet, all need to add sodium glutamate 100g in bittern, edible salt 150g, soybean oil 200g, chickens' extract 100g, wherein, spices is by anistree 500g according to weight, kaempferia galamga 120g, fennel 550g, Chinese prickly ash 130g, capsicum 150g, cloves 200g, fructus amomi 180g, cassia bark 80g, orange peel 80g, Bi dials 60g, rhizoma nardostachyos 60g, white lotus 50g, white tea 30g mixes and forms, 10) dry: the bean curd briquet that halogen is crossed is placed on the sieve of stand and can not overlapping evenly spreading out be dried, put into the baking oven baking 30-40 minute of 70-90 DEG C, stew in soy sauce and stoving process are three times, hocket, 11) spice: the bean curd briquet after last one Drying and cooling is admixed sesame oil material and namely complete the dry making of peanut bean curd, wherein, the weight ratio of bean curd briquet and sesame oil material is 100:3-4, and sesame oil material is made up of following components by weight percent: rapeseed oil 1000g, anistree 100g, kaempferia galamga 30g, fennel 120g, Chinese prickly ash 20g, capsicum 10g.
Embodiment 2
The preparation method that a kind of peanut bean curd is dry, be made up of following steps: 1) soak: select go mouldy without worm, nothing, the soybean of full seed and peanut, wherein the mass ratio of peanut and soybean is 1:10,10 hours are soaked by adding spring after the soybean of select and peanut mixing, make soybean and the equal imbibition of peanut, wherein the consumption of spring is 10 times of soybean and peanut total amount, 2) defibrination: immersion water is drained, then add after clear water stone mill carefully pushes away slurry of pulverizing and filter obtained raw slurry, wherein the gross weight of soybean and peanut is 10:6 with the weight ratio of adding clear water, 3) mashing off: the raw slurry of milled is put into pot, add the spring of raw slurry weight 0.23 times again, filter after upper pan boiling boils, remove slag and get slurry, the bean dregs discarded and peanut dregs also can do pig feed and use, during mashing off, can not boil excessive, namely stop after boiling, otherwise, how much there is impact with always tender to the Tofu pudding pointed out, 4) starch: slurry temperature, 100 DEG C time, carries out a slurry with edible magnesium chloride, the rest point when slurry occurs that diameter is the Tofu pudding of more than 1cm, 5) crouching slurry: close the lid after some slurry vexed slurry 10-40 minute, and Tofu pudding is separated also sedimentation with mixing soybean milk water, the mixing soybean milk water of removing 30%, and draw broken by the Tofu pudding after slurry of squatting, 6) bag base: be layered on by infantees on dividing plate, waters Tofu pudding uniformly and is sprinkled upon on infantees, watering of such one deck Tofu pudding one deck cloth, then by tight for cloth wrapping, quietly puts 12 minutes, makes it slowly seep water, 7) extrusion forming: lie between two pieces of smooth planks by several rows of for the bean curd bag of preliminary permeate, the weight stacking 55kg again on plank carries out extruding 45 minutes, moisture inside bean curd is squeezed out, the new fresh bean curd after shaping is required to be cut into bean curd briquet according to product specification, 8) except puckery: clear water is put into pot boiled after, add edible sodium carbonate, again bean curd briquet is put into clear water and ceaselessly promote bean curd briquet 7 minutes, then bean curd briquet is pulled out and put into after clear water soaks 5-20 minute, leach dry for subsequent use, wherein, the mass ratio of edible sodium carbonate and clear water is 1:32, 9) stew in soy sauce: put into boiling water after being wrapped by spices calico and carry out infusion, infusion three times altogether, first time infusion 1h, second time infusion 1.5h, third time infusion 1h, it is 15kg that the water yield is added in each infusion, collect each infusion liquid respectively, three infusion liquid are mixed and obtain bittern, Moustache bean sauce 1000g is added in bittern, soy sauce brewing 500g mixes, bean curd briquet is put into bittern low baking temperature stew in soy sauce 10-60 minute, the consumption of bittern and bean curd briquet is that bean curd briquet floods by bittern completely, in stew in soy sauce process, every stew in soy sauce 10kg bean curd briquet, all need to add sodium glutamate 150g in bittern, edible salt 200g, soybean oil 100g, chickens' extract 150g, wherein, spices is by anistree 550g according to weight, kaempferia galamga 100g, fennel 600g, Chinese prickly ash 120g, capsicum 100g, fourth
Fragrant 200g, fructus amomi 180g, cassia bark 80g, orange peel 80g, Bi dial 60g, rhizoma nardostachyos 60g, white lotus 50g, white tea 30g mix and form; 10) dry: the bean curd briquet that halogen is crossed is placed on the sieve of stand and can not overlapping evenly spreading out be dried, put into the baking oven baking 30-40 minute of 70-90 DEG C, stew in soy sauce and stoving process are three times, hocket; 11) spice: the bean curd briquet after last one Drying and cooling is admixed sesame oil material and namely complete the dry making of peanut bean curd, wherein, the weight ratio of bean curd briquet and sesame oil material is 100:3-4, and sesame oil material is made up of following components by weight percent: rapeseed oil 1200g, anistree 100g, kaempferia galamga 30g, fennel 120g, Chinese prickly ash 20g, capsicum 10g.。
Embodiment 3
The preparation method that a kind of peanut bean curd is dry, be made up of following steps: 1) soak: select go mouldy without worm, nothing, the soybean of full seed and peanut, wherein the mass ratio of peanut and soybean is 1:10,9 hours are soaked by adding spring after the soybean of select and peanut mixing, make soybean and the equal imbibition of peanut, wherein the consumption of spring is 9 times of soybean and peanut total amount, 2) defibrination: immersion water is drained, then add after clear water stone mill carefully pushes away slurry of pulverizing and filter obtained raw slurry, wherein the gross weight of soybean and peanut is 10:8 with the weight ratio of adding clear water, 3) mashing off: the raw slurry of milled is put into pot, add the spring of raw slurry weight 0.23 times again, filter after upper pan boiling boils, remove slag and get slurry, the bean dregs discarded and peanut dregs also can do pig feed and use, during mashing off, can not boil excessive, namely stop after boiling, otherwise, how much there is impact with always tender to the Tofu pudding pointed out, 4) starch: slurry temperature, 70 DEG C time, carries out a slurry with edible magnesium chloride, the rest point when slurry occurs that diameter is the Tofu pudding of more than 1cm, 5) crouching slurry: close the lid after some slurry vexed slurry 10-40 minute, and Tofu pudding is separated also sedimentation with mixing soybean milk water, the mixing soybean milk water of removing 30%, and draw broken by the Tofu pudding after slurry of squatting, 6) bag base: be layered on by infantees on dividing plate, waters Tofu pudding uniformly and is sprinkled upon on infantees, watering of such one deck Tofu pudding one deck cloth, then by tight for cloth wrapping, quietly puts 15 minutes, makes it slowly seep water, 7) extrusion forming: lie between two pieces of smooth planks by several rows of for the bean curd bag of preliminary permeate, the weight stacking 45kg again on plank carries out extruding 60 minutes, moisture inside bean curd is squeezed out, the new fresh bean curd after shaping is required to be cut into bean curd briquet according to product specification, 8) except puckery: clear water is put into pot boiled after, add edible sodium carbonate, again bean curd briquet is put into clear water and ceaselessly promote bean curd briquet 15 minutes, then bean curd briquet is pulled out and put into after clear water soaks 5-20 minute, leach dry for subsequent use, wherein, the mass ratio of edible sodium carbonate and clear water is 1:32, 9) stew in soy sauce: put into boiling water after being wrapped by spices calico and carry out infusion, infusion three times altogether, first time infusion 1h, second time infusion 1.5h, third time infusion 1h, it is 15kg that the water yield is added in each infusion, collect each infusion liquid respectively, three infusion liquid are mixed and obtain bittern, Moustache bean sauce 1000g is added in bittern, soy sauce brewing 500g mixes, bean curd briquet is put into bittern low baking temperature stew in soy sauce 10-60 minute, the consumption of bittern and bean curd briquet is that bean curd briquet floods by bittern completely, in stew in soy sauce process, every stew in soy sauce 10kg bean curd briquet, all need to add sodium glutamate 200g in bittern, edible salt 100g, soybean oil 150g, chickens' extract 200g, wherein, spices is by anistree 530g according to weight, kaempferia galamga 110g, fennel 520g, Chinese prickly ash 100g, capsicum 180g,
Cloves 200g, fructus amomi 180g, cassia bark 80g, orange peel 80g, Bi dial 60g, rhizoma nardostachyos 60g, white lotus 50g, white tea 30g mix and form; 10) dry: the bean curd briquet that halogen is crossed is placed on the sieve of stand and can not overlapping evenly spreading out be dried, put into the baking oven baking 30-40 minute of 70-90 DEG C, stew in soy sauce and stoving process are three times, hocket; 11) spice: the bean curd briquet after last one Drying and cooling is admixed sesame oil material and namely complete the dry making of peanut bean curd, wherein, the weight ratio of bean curd briquet and sesame oil material is 100:3-4, and sesame oil material is made up of following components by weight percent: rapeseed oil 1500g, anistree 100g, kaempferia galamga 30g, fennel 120g, Chinese prickly ash 20g, capsicum 10g.
Adopt the dried bean curd that the inventive method is obtained, owing to the addition of peanut, make the dried bean curd nutrition that nutritional labeling is higher originally abundanter, mouthfeel is finer and smoother, delicious, often edible, can brain cell development be promoted, strengthen memory function, the medicinal and health cares such as delaying human body caducity, promotion children skeleton development.
Claims (8)
1. the preparation method that peanut bean curd is dry, is characterized in that being made up of following steps:
1) soak: soak after the soybean of select and peanut mixing with spring, until all fully imbibition of soybean and peanut;
2) defibrination: immersion water is drained, then add after clear water stone mill carefully pushes away slurry of pulverizing and filter obtained raw slurry;
3) mashing off: by the spring of the raw slurry interpolation 23% of milled, filter after upper pan boiling boils, remove slag and get slurry;
4) starch: slurry temperature, when 70-100 DEG C, carries out a slurry with magnesium chloride, the rest point when slurry occurs that diameter is the Tofu pudding of more than 1cm;
5) crouching slurry: close the lid after some slurry vexed slurry 10-40 minute, and Tofu pudding is separated also sedimentation with mixing soybean milk water, the mixing soybean milk water of removing 30%, and draw broken by the Tofu pudding after slurry of squatting;
6) bag base: be layered on by infantees on dividing plate, waters Tofu pudding uniformly and is sprinkled upon on infantees, watering of such one deck Tofu pudding one deck cloth, then by tight for cloth wrapping, quietly puts 10-15 minute, makes it slowly seep water;
7) extrusion forming: lie between two pieces of smooth planks by several rows of for the bean curd bag of preliminary permeate, the weight stacking 45-55kg again on plank carries out extruding 45-120 minute, moisture inside bean curd is squeezed out, the new fresh bean curd after shaping is required to be cut into bean curd briquet according to product specification;
8) except puckery: clear water is put into pot boiled after, add edible sodium carbonate, then bean curd briquet put into clear water and ceaselessly promote bean curd briquet 7-15 minute, then bean curd briquet is pulled out and put into after clear water soaks 5-20 minute, leach dry for subsequent use;
9) stew in soy sauce: put into boiling water after being wrapped by spices calico and carry out infusion, infusion three times altogether, it is 15kg that the water yield is added in each infusion, collect each infusion liquid respectively, three infusion liquid are mixed and obtain bittern, Moustache bean sauce 1000g is added in bittern, soy sauce brewing 500g mixes, bean curd briquet is put into bittern low baking temperature stew in soy sauce 10-60 minute, the consumption of bittern and bean curd briquet is that bean curd briquet floods by bittern completely, in stew in soy sauce process, every stew in soy sauce 10kg bean curd briquet, all need to add sodium glutamate 100-200g in bittern, edible salt 100-200g, soybean oil 100-200g, chickens' extract 100-200g,
10) dry: the bean curd briquet that halogen is crossed is placed on the sieve of stand and can not overlapping evenly spreading out be dried, put into the baking oven baking 30-40 minute of 70-90 DEG C;
11) spice: the bean curd briquet after last one Drying and cooling is admixed sesame oil material and namely complete the dry making of peanut bean curd, wherein, the weight ratio of bean curd briquet and sesame oil material is 100:3-4.
2. the preparation method that a kind of peanut bean curd according to claim 1 is dry, is characterized in that the mass ratio of peanut and soybean in step 1) is 1:10.
3. the preparation method that a kind of peanut bean curd according to claim 1 is dry, is characterized in that step 2) in soybean and the gross weight of peanut and the weight ratio of clear water be 10:6-8.
4. the preparation method that a kind of peanut bean curd according to claim 1 is dry, is characterized in that the mass ratio of edible sodium carbonate and clear water in step 8) is 1:32.
5. the preparation method that a kind of peanut bean curd according to claim 1 is dry, it is characterized in that the spices described in step 9) for according to weight by anistree 500-550g, kaempferia galamga 100-120g, fennel 520-600g, Chinese prickly ash 100-130g, capsicum 100-180g, cloves 200g, fructus amomi 180g, cassia bark 80g, orange peel 80g, Bi dial 60g, rhizoma nardostachyos 60g, white lotus 50g, white tea 30g mix and form.
6. the preparation method that a kind of peanut bean curd according to claim 1 is dry, is characterized in that the time of three infusions in step 9) is respectively, first time infusion 1h, second time infusion 1.5h, third time infusion 1h.
7. the preparation method that a kind of peanut bean curd according to claim 1 is dry, is characterized in that the sesame oil material described in step 11) is made up of following components by weight percent: rapeseed oil 1000-1500g, anistree 100g, kaempferia galamga 30g, fennel 120g, Chinese prickly ash 20g, capsicum 10g.
8. the preparation method that a kind of peanut bean curd according to claim 1 is dry, is characterized in that stew in soy sauce and stoving process are three times, hockets.
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106490180A (en) * | 2016-12-02 | 2017-03-15 | 西昌学院 | Dried bean curd made of Rhizoma Solani tuber osi and preparation method thereof |
| 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 |
| CN106615199A (en) * | 2016-12-09 | 2017-05-10 | 重庆渝金源食品有限公司 | Peanut soybean gluten and preparation method thereof |
| CN107568349A (en) * | 2017-10-24 | 2018-01-12 | 贵州省三好食品开发有限公司 | A kind of dry processing technology of savoury and crisp bean curd |
-
2014
- 2014-11-24 CN CN201410678487.9A patent/CN104351354A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN106490180A (en) * | 2016-12-02 | 2017-03-15 | 西昌学院 | Dried bean curd made of Rhizoma Solani tuber osi and preparation method thereof |
| CN106615199A (en) * | 2016-12-09 | 2017-05-10 | 重庆渝金源食品有限公司 | Peanut soybean gluten and preparation method thereof |
| CN107568349A (en) * | 2017-10-24 | 2018-01-12 | 贵州省三好食品开发有限公司 | A kind of dry processing technology of savoury and crisp bean curd |
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