CN104738212B - It is a kind of to make the dry method of bean flavor and product using tea oil - Google Patents

It is a kind of to make the dry method of bean flavor and product using tea oil Download PDF

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CN104738212B
CN104738212B CN201510163756.2A CN201510163756A CN104738212B CN 104738212 B CN104738212 B CN 104738212B CN 201510163756 A CN201510163756 A CN 201510163756A CN 104738212 B CN104738212 B CN 104738212B
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tea oil
bean curd
parts
dry plate
bean
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CN104738212A (en
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孙莉琼
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孙莉琼
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Abstract

It is a kind of to make the dry method of bean flavor and product using tea oil, soybean is first produced into bean curd dry plate, then bean curd dry plate is handled by multiple tea oil, and also handled simultaneously with tea oil making the dry dispensing of bean flavor so that the outer surface of bean curd dry plate all speckles with tea oil;Then this product is made after condiment is stirred together with dried bean curd.Described handle bean curd dry plate by multiple tea oil is that soybean first is produced into bean curd dry plate, then bean curd dry plate is stir-fried by tea oil so that the outer surface of bean curd dry plate all speckles with tea oil;Then after condiment is made, then it is put into mixer and is stirred with tea oil together;Described is that the chilli powder in condiment is also passed through into tea oil is excessively oily to making the dry dispensing of bean flavor also to carry out processing with tea oil so that chilli powder desiccation, and allow pungent to enter into tea oil.The present invention can improve the dry shelf lives of bean flavor, and can increase bean flavor dry nutritional ingredient and mouthfeel.

Description

It is a kind of to make the dry method of bean flavor and product using tea oil
Technical field
The present invention relates to a kind of preparation method of typical local food and product, refers in particular to one kind and makes flavor using tea oil The method and product of dried bean curd, belong to food processing manufacture technology field.
Background technology:
Dried bean curd(Also known as smoked bean curd or dried bean curd)It is a kind of time-honored folk snack in China, its water content compares soft beancurd Small, hardness is high, and thickness is small, is the reproduced food of bean curd.The salty perfume of dried bean curd is tasty and refreshing, it is hard in tough, put long not bad, be that China is major One of cuisines having in the style of cooking.Dried bean curd is nutritious, containing a large amount of protein, fat, carbohydrate, also containing calcium, phosphorus, The mineral matter of a variety of needed by human body such as iron.Especially currently on the market popular flavor smoked bean curd can be added in manufacturing process salt, The condiment such as fennel, Chinese prickly ash, aniseed, rhizoma zingiberis, it is not only fragrant but also fresh, eat do not mind long, be described as " vegetarian ham ".Dried bean curd, which is gone well with wine, to go with rice One of optimum food, also allow for journey and carry and eat.Dried bean curd has halogen is dry, smoke-dried beancurd, soy sauce are dry etc., is that cold dish is mixed in feast, is fried The superior raw material of Hot dishes, it is deep to be liked by broad masses of the people.Dried bean curd mainly has following some effects for nutritional point:
1. contain abundant protein in dried bean curd, and bean curd albumen category adequate proteins, not only containing needed by human 8 Kind amino acid, and its ratio needs also close to human body, and nutritive value is higher;
2. the lecithin that dried bean curd contains can remove the cholesterol being attached on vascular wall, vascular sclerosis is prevented, prevents painstaking effort Pipe disease, cardioprotection;
3. containing several mineral materials, supplement calcium, the osteoporosis caused by calcium deficiency is prevented, promote skeleton development, to small Youngster, the bone growth of old man are extremely advantageous.
The production technology of dried bean curd and bean curd it is essentially identical, unlike when casting thickness it is smaller, generally 5-6cm, Press time is 15-30 minutes, it is desirable to after compacting the water content of dried bean curd after 60%-65%, compacting by the requirement of different finished products It is cut into bean curd white spirit embryo of silkworms, as finished product.Specific manufacture craft is as follows:
Soya-bean milk --- --- --- --- cast and --- suppress --- going out bag --- to cut point brain for mashing off and cooling by crouching brain Block --- finished product.
It is kind that dried bean curd one of which has peculiar flavour that bean flavor is dry, and it is the dried bean curd that will be made, Some flavorings are mixed by adding, what then pack was made facilitates snack, has unique flavor, spy in good taste, nutritious Point.But it is essentially all first to make dried bean curd base substrate that present bean flavor is dry, is then again put into dried bean curd and matches somebody with somebody in advance In the thick gravy or condiment that make, done after stew in soy sauce or stirring as bean flavor;According to the wind made by this preparation method Taste dried bean curd, due to being made using the thick gravy or condiment of water, therefore it is easy to the problem of spoiled occur, when guaranteeing the quality Between it is short, therefore necessary this is improved.
By patent retrieval and do not find there be the patent literature constructed with the present invention, related to the present invention is main Have following:
1st, Patent No. CN201410382093, entitled " processing method of Chinese prickly ash tender shoots leaf spices dry fruit beans food " Patent of invention, which disclose a kind of processing method of Chinese prickly ash tender shoots leaf spices dry fruit beans food, be using declining period spend Green pepper tender shoots leaf and multiple types crop products are processed into the multiple types spices dry fruit beans food of the common pungent crisp-fried sweet tea taste of tool, its Chinese prickly ash The processing method of tender shoots leaf spices dry fruit beans food is divided into materials procurement, raw material are processed, spiced dry fruit beans infusion is ripe de- Water, the program of drying and packaging four, respectively plus different types of Chinese prickly ash tender shoots leaf spices dry fruit beans food can be gone out, its mouthfeel crisp-fried is crisp Sweet tea, it is nutritious, and there is life enhancement function.
2nd, Patent No. CN201210244460, the patent of invention of entitled " a kind of processing technology of beef smoked bean curd " should Patent discloses a kind of processing technology of beef smoked bean curd, comprises the concrete steps that thin paving beef paste and radish on thousand sheets skin, folds repeatedly Put, until gross thickness reaches 8-10cm, thousand sheets skin is then put into heat-shaping in steam boiler, then it is compressing while hot, then will Thousand sheets skin is cut into slices, and is finally vacuum-packed and is put in storage with food bag, its advantage is to provide a kind of smoked bean curd with beef-flavouring, is easy to Production, it is adapted to tourism, snack and snacks, does not have flavor.
3rd, Patent No. CN201310625986, the patent of invention of entitled " marinated smoked bean curd and preparation method thereof ", this is special Profit discloses a kind of marinated smoked bean curd and preparation method thereof, including according to weight by 3~6 portions of salt, 1~3 part of monosodium glutamate, 1 ~3 parts of white sugar, 0.5~1.5 part of Os Sus domestica, 0.5~1.5 portion of streaky pork, 0.5~1.5 part of pigeon breast frame are put into 200~300 parts of water In, it is modulated into bittern;According to weight take 10~15 portions of anises, 30~40 portions of fennel seeds, 5~10 portions of Chinese cassia trees, 15~ 20 parts of fructus amomis, 10~15 parts of nutmegs, 20~30 parts of White Chloes, 20~30 parts of cumins, 90~110 portions of gingers, 10~15 portions of flos caryophyllis, 10~15 parts of Fructus Caryophyllis, 10~15 parts of dry and soft, 10~15 parts of osmanthus, are made halogen material bag;The halogen material bag is put into the bittern In boil, then add smoked bean curd simmer;Simmer and finish, marinated smoked bean curd is taken out after natural cooling.
Though the preparation method that these above-mentioned patents have been directed to some smoked bean curds, all fragrant without existing flavor is changed Dry is all the way that flavor smoked bean curd is made using water brewed brine juice or condiment, thus it is noted earlier the problem of can not effectively be solved Certainly, still need further to be improved.
The content of the invention
It is all to make flavor perfume using the thick gravy with water or condiment according to current flavor smoked bean curd that the purpose of the present invention, which is exactly, It is dry, have that the shelf-life is short, deficiency apt to deteriorate, and a kind of preparation method that taste smoked bean curd is made using camellia oil is proposed, should The preparation method of kind flavor smoked bean curd, not only changes the way for making flavor smoked bean curd with water thick gravy or condiment in the past, Er Qieneng Further improve mouthfeel and the nutrition of flavor smoked bean curd.
According to foregoing invention purpose, technical scheme proposed by the invention is:One kind makes bean flavor using tea oil and done Method, soybean is first produced into bean curd dry plate, then by bean curd dry plate by multiple tea oil handle, and simultaneously to make flavor The dispensing of dried bean curd is also handled with tea oil so that the outer surface of bean curd dry plate all speckles with tea oil;Then by condiment and bean curd Do and this product is made after stirring together.
Further, described handle bean curd dry plate by multiple tea oil is that soybean first is produced into bean curd dry plate, so Bean curd dry plate is stir-fried by tea oil afterwards so that the outer surface of bean curd dry plate all speckles with tea oil;Then after condiment is made, It is put into mixer and is stirred with tea oil together again;Described is also handled making the dry dispensing of bean flavor with tea oil It is that the chilli powder in condiment is also passed through into tea oil is excessively oily so that chilli powder desiccation, and allow pungent to enter into tea oil.
Further, the parts by weight of described dried bean curd and tea oil proportioning is as follows:
100 parts of dried bean curd
Tea oil 6-9 parts.
Further, described condiment comprises at least chilli powder, monosodium glutamate, cumin powder, pepper powder and salt, and the proportioning of dispensing is:
100 parts of dried bean curd
Chilli powder 1-2 parts
Monosodium glutamate 0.15-0.25 parts
Cumin powder 0.2-0.3 parts
Pepper powder 0.3-0.5 parts
Salt 0.2-0.3 parts.
Further, described soybean is produced into bean curd dry plate is to pull soybeans soaking after 1-2 days out to be cleaned, so Afterwards plus water mill slurry, refilter slagging-off, then will be boiled except the soya-bean milk to remove slag, add raw water select cream, top box extrusion forming, outlet, touch salt, Boiling, drying again, are finally cut into sheet by the dried bean curd block of drying.
Further, described bean curd dry plate stir-fries by tea oil is according to 100 by bean curd dry plate and tea oil ratio:1- 2 weight deals match, and first pour into frying pan tea oil, tea oil is heated into 35-65 DEG C of temperature, then pour into bean curd dry plate, constantly Stir-fry 10-15 minutes so that the outer surface of bean curd dry plate all speckle with take the dish out of the pot after tea oil it is standby.
Further, described chilli powder desiccation is to pour into 1.5-2 part tea oil in pot, treats that tea oil is heated to 40-70 DEG C, Chilli powder is poured into the excessively oily 2-6 seconds in pot again, until pepper flavor sheds, chilli powder darkens, and takes the dish out of the pot;
Further, described condiment stirs together with dried bean curd is that remaining tea oil is all poured into mixer It is interior, and the dried bean curd handled well and chilli powder are all poured into mixer together with other dispensings, according to 4-5 points of stirring Clock, stop 30-45 minutes, be stirred for 4-5 minutes, then stop the cycle operation 6-8 hours of 30-45 minutes again so that tea oil is equal Even to be wrapped in the surface of Fragrant dried slice, and make condiment tasty to after in bean curd dry plate, taking the dish out of the pot is made bean flavor and does.
Further, the dry specific make step of described bean flavor is as follows:
(1) stock up:100 parts of soybean, tea oil 6-9 parts, salt 0.2-0.3 parts, cumin powder 0.2-0.3 parts, chilli powder 1-2 Part, pepper powder 0.3-0.5 parts, monosodium glutamate 0.15-0.25;
(2) bean curd dry plate processed:First soybean is cleaned, is soaked 1-2 days with clear water, then wears into slurry, after filter residue, soya-bean milk boils Boiling, plus raw water select cream, top box extrusion forming, outlet, touch salt, again boiling, drying, finally the dried bean curd block of drying is cut into slices Shape;
(3) by bean curd dry plate and tea oil ratio according to 100:1-2 weight deal matches, and first pours into tea oil in frying pan, will Tea oil is heated to 35-65 DEG C of temperature, then pours into bean curd dry plate, constantly stir-fries 10-15 minutes so that the outer surface of bean curd dry plate is all Speckle with take the dish out of the pot after tea oil it is standby;
(4) 1.5-2 part tea oil will be poured into pot, and will treat that tea oil will be heated to 40-70 DEG C, then chilli powder is poured into mistake in pot The oily 2-6 seconds, until pepper flavor sheds, chilli powder darkens, and takes the dish out of the pot standby;
(5) remaining tea oil will be all poured into mixer, and by the dried bean curd handled well and chilli powder together with other Dispensing is all poured into mixer together, according to stirring 4-5 minutes, stops 30-45 minutes, is stirred for 4-5 minutes, then stop again The cycle operation 6-8 hours of 30-45 minutes so that tea oil is uniformly wrapped in the surface of bean curd dry plate, and makes condiment is tasty to arrive beans After in rotten dry plate, taking the dish out of the pot is made bean flavor and does.
A kind of bean flavor produced according to above-mentioned preparation method is done, including bean curd dry plate, in the appearance of bean curd dry plate Tea oil and flavoring substance are enclosed with, described flavoring substance comprises at least chilli powder, monosodium glutamate, cumin powder, pepper powder and salt.
Further, described bean flavor do various components parts by weight proportioning be:
100 parts of dried bean curd
Tea oil 6-9 parts
Chilli powder 1-2 parts
Monosodium glutamate 0.15-0.25 parts
Cumin powder 0.2-0.3 parts
Pepper powder 0.3-0.5 parts
Salt 0.2-0.3 parts.
The advantage of the invention is that:The present invention is done using tea oil to make bean flavor, has unique flavor, in good taste Feature.Tea oil is mainly containing unrighted acids such as oleic acid, linoleic acid, without the harmful material such as erucic acid, cholesterol, its fat Fat acid content, ratio and olive oil are very much like, or even the index of some nutritional ingredients is higher than olive oil, the dietotherapy of tea oil Dual-use function is actually superior to olive oil, in addition to the aliphatic acid of two kinds of greases forms and oil property, nutritional ingredient are similar, tea Oil also contains the unexistent specific physiological activator Tea Polyphenols of olive oil and camellianin(That is TS, or Tea Saponin);Tea Oil has substantial amounts of polyphenoils, and the oxide of tea oil can be delayed to survive significantly, and the shelf-life is 2 years, than general edible oil It is much longer, therefore also have for article extend the effect guaranteed the quality at normal temperatures;It has anti-corrosion, fat-reducing, hypotensive, anti-hemostasis The health-care effects such as fat hardening.Done with tea oil to make bean flavor, handle especially by multiple tea oil, turned over first by tea oil The moisture removed in dried bean curd is fried, then by condiment also over oil treatment, removes moisture removal, is finally stirring dried bean curd and allotment tea oil The mode that intermittent operation is utilized in machine is mixed, the dry anhydrous processing of bean flavor can be greatly improved, can greatly prolong and guarantee the quality Time, and improve nutritional ingredient.The bean flavor made using this method, which is done, to be stored and the shelf-life is more than 9 months, and just In carry, transport, be the good merchantable brand of present of visiting.
Embodiment
Below in conjunction with embodiment, the present invention will be further described.
Embodiment one
A kind of bean flavor is done, including bean curd dry plate, and tea oil and flavoring substance are enclosed with the appearance of bean curd dry plate, described Flavoring substance comprise at least chilli powder, monosodium glutamate, cumin powder, pepper powder and salt.Described bean flavor does various components Parts by weight match:
100 parts of dried bean curd
Tea oil 6-7 parts
Chilli powder 1-2 parts
Monosodium glutamate 0.15-0.25 parts
Cumin powder 0.2-0.3 parts
Pepper powder 0.3-0.5 parts
Salt 0.2-0.25 parts.
The dry preparation method of bean flavor is:
(1) stock up:100 parts of soybean, tea oil 6-7 parts, salt 0.2-0.25 parts, cumin powder 0.2-0.3 parts, chilli powder 1- 2 parts, pepper powder 0.3-0.5 parts, monosodium glutamate 0.15-0.25 parts;
(2) bean curd dry plate processed:First soybean is cleaned, is soaked 1-2 days with clear water, then wears into slurry, after filter residue, soya-bean milk boils Boiling, plus raw water select cream, top box extrusion forming, outlet, touch salt, again boiling, drying, finally the dried bean curd block of drying is cut into slices Shape;
(3) by bean curd dry plate and tea oil ratio according to 100:1-2 weight deal matches, and first pours into tea oil in frying pan, will Tea oil is heated to 35-65 DEG C of temperature, then pours into bean curd dry plate, constantly stir-fries 10-15 minutes so that the outer surface of bean curd dry plate is all Speckle with take the dish out of the pot after tea oil it is standby;
(4) 1.5-2 part tea oil will be poured into pot, and will treat that tea oil will be heated to 40-70 DEG C, then chilli powder is poured into mistake in pot The oily 2-6 seconds, until pepper flavor sheds, chilli powder darkens, and takes the dish out of the pot standby;
(5) remaining tea oil will be all poured into mixer, and by the dried bean curd handled well and chilli powder together with other Dispensing is all poured into mixer together, according to stirring 4-5 minutes, stops 30-45 minutes, is stirred for 4-5 minutes, then stop again The cycle operation 6-8 hours of 30-45 minutes so that tea oil is uniformly wrapped in the surface of bean curd dry plate, and makes condiment is tasty to arrive beans After in rotten dry plate, taking the dish out of the pot is made bean flavor and does.
Embodiment two
The preparation method of embodiment two and embodiment one is essentially identical, simply different in dispensing;Described flavor The parts by weight of the various components of dried bean curd match:
100 parts of dried bean curd
Tea oil 7-9 parts.
Chilli powder 1-2 parts
Monosodium glutamate 0.2-0.25 parts
Cumin powder 0.2-0.3 parts
Pepper powder 0.3-0.5 parts
Salt 0.2-0.25 parts.
The dry shelf lives of bean flavor that this scheme makes can be more longer, can reach more than 10 months.
According to above-described embodiment, it can be seen that the dry method of bean flavor is made using tea oil the invention further relates to a kind of, Soybean is first produced into bean curd dry plate, then handled bean curd dry plate by multiple tea oil, and done simultaneously to making bean flavor Dispensing also handled with tea oil so that the outer surface of bean curd dry plate all speckles with tea oil;Then by condiment together with dried bean curd This product is made after stirring.
Further, described handle bean curd dry plate by multiple tea oil is that soybean first is produced into bean curd dry plate, so Bean curd dry plate is stir-fried by tea oil afterwards so that the outer surface of bean curd dry plate all speckles with tea oil;Then after condiment is made, It is put into mixer and is stirred with tea oil together again;Described is also handled making the dry dispensing of bean flavor with tea oil It is that the chilli powder in condiment is also passed through into tea oil is excessively oily so that chilli powder desiccation, and allow pungent to enter into tea oil.
Further, the parts by weight of described dried bean curd and tea oil proportioning is as follows:
100 parts of dried bean curd
Tea oil 6-9 parts.
Further, described condiment comprises at least chilli powder, monosodium glutamate, cumin powder, pepper powder and salt, and the proportioning of dispensing is:
100 parts of dried bean curd
Chilli powder 1-2 parts
Monosodium glutamate 0.15-0.25 parts
Cumin powder 0.2-0.3 parts
Pepper powder 0.3-0.5 parts
Salt 0.2-0.3 parts.
Further, described soybean is produced into bean curd dry plate is to pull soybeans soaking after 1-2 days out to be cleaned, so Afterwards plus water mill slurry, refilter slagging-off, then will be boiled except the soya-bean milk to remove slag, add raw water select cream, top box extrusion forming, outlet, touch salt, Boiling, drying again, are finally cut into sheet by the dried bean curd block of drying.
Further, described bean curd dry plate stir-fries by tea oil is according to 100 by bean curd dry plate and tea oil ratio:1- 2 weight deals match, and first pour into frying pan tea oil, tea oil is heated into 35-65 DEG C of temperature, then pour into bean curd dry plate, constantly Stir-fry 10-15 minutes so that the outer surface of bean curd dry plate all speckle with take the dish out of the pot after tea oil it is standby.
Further, described chilli powder desiccation is to pour into 1.5-2 part tea oil in pot, treats that tea oil is heated to 40-70 DEG C, Chilli powder is poured into the excessively oily 2-6 seconds in pot again, until pepper flavor sheds, chilli powder darkens, and takes the dish out of the pot;
Further, described condiment stirs together with dried bean curd is that remaining tea oil is all poured into mixer It is interior, and the dried bean curd handled well and chilli powder are all poured into mixer together with other dispensings, according to 4-5 points of stirring Clock, stop 30-45 minutes, be stirred for 4-5 minutes, then stop the cycle operation 6-8 hours of 30-45 minutes again so that tea oil is equal Even to be wrapped in the surface of Fragrant dried slice, and make condiment tasty to after in bean curd dry plate, taking the dish out of the pot is made bean flavor and does.
Further, the dry specific make step of described bean flavor is as follows:
(1) stock up:100 parts of soybean, tea oil 6-9 parts, salt 0.2-0.3 parts, cumin powder 0.2-0.3 parts, chilli powder 1-2 Part, pepper powder 0.3-0.5 parts, monosodium glutamate 0.15-0.25;
(2) bean curd dry plate processed:First soybean is cleaned, is soaked 1-2 days with clear water, then wears into slurry, after filter residue, soya-bean milk boils Boiling, plus raw water select cream, top box extrusion forming, outlet, touch salt, again boiling, drying, the dried bean curd block of drying is finally cut into sheet;
(3) by bean curd dry plate and tea oil ratio according to 100:1-2 weight deal matches, and first pours into tea oil in frying pan, will Tea oil is heated to 35-65 DEG C of temperature, then pours into bean curd dry plate, constantly stir-fries 10-15 minutes so that the outer surface of bean curd dry plate is all Speckle with take the dish out of the pot after tea oil it is standby;
(4) 1.5-2 part tea oil will be poured into pot, and will treat that tea oil will be heated to 40-70 DEG C, then chilli powder is poured into mistake in pot The oily 2-6 seconds, until pepper flavor sheds, chilli powder darkens, and takes the dish out of the pot standby;
(5) remaining tea oil will be all poured into mixer, and by the dried bean curd handled well and chilli powder together with other Dispensing is all poured into mixer together, according to stirring 4-5 minutes, stops 30-45 minutes, is stirred for 4-5 minutes, then stop again The cycle operation 6-8 hours of 30-45 minutes so that tea oil is uniformly wrapped in the surface of bean curd dry plate, and makes condiment is tasty to arrive beans After in rotten dry plate, taking the dish out of the pot is made bean flavor and does.
The advantage of the invention is that:The present invention is done using tea oil to make bean flavor, has unique flavor, in good taste Feature;Being particularly due to tea oil has mainly containing unrighted acids such as oleic acid, linoleic acid, without erucic acid, cholesterol etc. to people Body harmful substance, its content of fatty acid, ratio and olive oil are very much like, or even the index of some nutritional ingredients is higher than olive Olive oil, the dietotherapy dual-use function of tea oil is actually superior to olive oil, aliphatic acid composition and oil property, battalion except two kinds of greases Split-phase is formed like outside, tea oil also contains the unexistent specific physiological activator Tea Polyphenols of olive oil and camellianin(That is TS, Or Tea Saponin);And camellia oil has substantial amounts of polyphenoils, the oxide of tea oil can be delayed to survive significantly, the shelf-life can It is more much longer than general edible oil up to 2 years, therefore also have for article extend the effect guaranteed the quality at normal temperatures, with tea oil come Make bean flavor to do, handled especially by multiple tea oil, stir-fried the moisture removed in dried bean curd by tea oil first, then will Condiment also over oil treatment, removes moisture removal, and dried bean curd and allotment tea oil are finally utilized to the mode of intermittent operation in mixer, The dry anhydrous processing of bean flavor can be greatly improved, shelf lives can be greatly prolonged, and improve nutritional ingredient.Utilize this The bean flavor that method makes, which is done, to be stored and the shelf-life is more than 9 months, and is easy to carry, is transported, and be present of visiting Good merchantable brand.

Claims (4)

1. a kind of make the dry method of bean flavor using tea oil, it is characterised in that:Soybean is first produced into bean curd dry plate, then Bean curd dry plate is handled by multiple tea oil, and also handled simultaneously with tea oil making the dry condiment of bean flavor so that The outer surface of bean curd dry plate all speckles with tea oil;Then this product is made after condiment is stirred together with dried bean curd;Described It is that soybean first is produced into bean curd dry plate that bean curd dry plate is handled by multiple tea oil, then turns over bean curd dry plate by tea oil Fry so that the outer surface of bean curd dry plate all speckles with tea oil;Then after condiment is made, then it is put into mixer uses tea together Oil stirs;Described is also to pass through the chilli powder in condiment to making the dry condiment of bean flavor also to carry out processing with tea oil It is excessively oily to cross tea oil so that chilli powder desiccation, and allow pungent to enter into tea oil;
Described dried bean curd and the parts by weight proportioning of tea oil are as follows:
100 parts of dried bean curd
Tea oil 6-9 parts;
Described bean curd dry plate stir-fries by tea oil is according to 100 by bean curd dry plate and tea oil ratio:1-2 weight deals are matched somebody with somebody Than, first tea oil is poured into frying pan, tea oil is heated to 35-65 DEG C of temperature, then bean curd dry plate is poured into, constantly stir-fry 10-15 points Clock so that the outer surface of bean curd dry plate all speckle with take the dish out of the pot after tea oil it is standby;
Described chilli powder desiccation is to pour into 1.5-2 part tea oil in pot, treats that tea oil is heated to 40-70 DEG C, then chilli powder is fallen Enter the excessively oily 2-6 seconds in pot, until pepper flavor sheds, chilli powder darkens, and takes the dish out of the pot;
Described condiment stirs together with dried bean curd is all to pour into remaining tea oil in mixer, and will be handled well Dried bean curd and chilli powder all poured into together with other condiment in mixer, according to stirring 4-5 minutes, stop 30-45 point Clock, 4-5 minutes are stirred for, then stop the cycle operation 6-8 hours of 30-45 minutes again so that tea oil is uniformly wrapped in dried bean curd The surface of piece, and make condiment tasty to after in bean curd dry plate, taking the dish out of the pot is made bean flavor and does.
2. make the dry method of bean flavor using tea oil as claimed in claim 1, it is characterised in that:Described condiment is at least Including chilli powder, monosodium glutamate, cumin powder, pepper powder and salt, the proportioning of condiment is:
100 parts of dried bean curd
Chilli powder 1-2 parts
Monosodium glutamate 0.15-0.25 parts
Cumin powder 0.2-0.3 parts
Pepper powder 0.3-0.5 parts
Salt 0.2-0.3 parts.
3. make the dry method of bean flavor using tea oil as described in claim 2 claim, it is characterised in that:Described The dry specific make step of bean flavor is as follows:
(1) stock up:100 parts of soybean, tea oil 6-9 parts, salt 0.2-0.3 parts, cumin powder 0.2-0.3 parts, chilli powder 1-2 parts, Pepper powder 0.3-0.5 parts, monosodium glutamate 0.15-0.25;
(2) bean curd dry plate processed:First soybean is cleaned, is soaked 1-2 days with clear water, then wears into slurry, after filter residue, soya-bean milk boils, added Raw water select cream, top box extrusion forming, outlet, touch salt, again boiling, drying, the dried bean curd block of drying is finally cut into sheet;
(3) by bean curd dry plate and tea oil ratio according to 100:1-2 weight deal matches, and first pours into tea oil in frying pan, by tea oil 35-65 DEG C of temperature is heated to, then pours into bean curd dry plate, is constantly stir-fried 10-15 minutes so that the outer surface of bean curd dry plate all speckles with Taken the dish out of the pot after tea oil standby;
(4) 1.5-2 part tea oil is poured into pot, treats that tea oil is heated to 40-70 DEG C, then chilli powder is poured into excessively oily 2-6 in pot Second, until pepper flavor sheds, chilli powder darkens, and takes the dish out of the pot standby;
(5) remaining tea oil is all poured into mixer, and by the dried bean curd handled well and chilli powder together with other condiment one Rise and all pour into mixer, according to stirring 4-5 minutes, stop 30-45 minutes, be stirred for 4-5 minutes, then stop 30-45 again The cycle operation 6-8 hours of minute so that tea oil is uniformly wrapped in the surface of bean curd dry plate, and makes condiment is tasty to arrive bean curd dry plate After interior, taking the dish out of the pot is made bean flavor and does.
4. a kind of bean flavor produced according to claim 1 using the dry method of tea oil making bean flavor is done, including beans Rotten dry plate, tea oil and flavoring substance are enclosed with the appearance of bean curd dry plate, described flavoring substance comprises at least chilli powder, taste Essence, cumin powder, pepper powder and salt;Described bean flavor do various components parts by weight proportioning be:
100 parts of dried bean curd
Tea oil 6-9 parts
Chilli powder 1-2 parts
Monosodium glutamate 0.15-0.25 parts
Cumin powder 0.2-0.3 parts
Pepper powder 0.3-0.5 parts
Salt 0.2-0.3 parts
The dry making step of described bean flavor is as follows:
(1) stock up:100 parts of soybean, tea oil 6-9 parts, salt 0.2-0.3 parts, cumin powder 0.2-0.3 parts, chilli powder 1-2 parts, Pepper powder 0.3-0.5 parts, monosodium glutamate 0.15-0.25;
(2) bean curd dry plate processed:First soybean is cleaned, is soaked 1-2 days with clear water, then wears into slurry, after filter residue, soya-bean milk boils, added Raw water select cream, top box extrusion forming, outlet, touch salt, again boiling, drying, the dried bean curd block of drying is finally cut into sheet;
(3) by bean curd dry plate and tea oil ratio according to 100:1-2 weight deal matches, and first pours into tea oil in frying pan, by tea oil 35-65 DEG C of temperature is heated to, then pours into bean curd dry plate, is constantly stir-fried 10-15 minutes so that the outer surface of bean curd dry plate all speckles with Taken the dish out of the pot after tea oil standby;
(4) 1.5-2 part tea oil is poured into pot, treats that tea oil is heated to 40-70 DEG C, then chilli powder is poured into excessively oily 2-6 in pot Second, until pepper flavor sheds, chilli powder darkens, and takes the dish out of the pot standby;
(5) remaining tea oil is all poured into mixer, and by the dried bean curd handled well and chilli powder together with other condiment one Rise and all pour into mixer, according to stirring 4-5 minutes, stop 30-45 minutes, be stirred for 4-5 minutes, then stop 30-45 again The cycle operation 6-8 hours of minute so that tea oil is uniformly wrapped in the surface of bean curd dry plate, and makes condiment is tasty to arrive bean curd dry plate After interior, taking the dish out of the pot is made bean flavor and does.
CN201510163756.2A 2015-04-09 2015-04-09 It is a kind of to make the dry method of bean flavor and product using tea oil Expired - Fee Related CN104738212B (en)

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