CN104757129A - Fish roe sauce-fragrance stinky tofu and preparing method thereof - Google Patents

Abstract

Fish roe sauce-fragrance stinky tofu and a preparing method thereof are disclosed. The stinky tofu is prepared from following raw materials by weight: 4-6 parts of fish roe, 3-5 parts of cuttlefish eggs, 120-150 parts of tofu, 10-12 parts of red caltrop 3-5 parts of knotroot, 2-3 parts of sand ginger, 3-4 parts of cushaw flower, 2-3 parts of moringa seed powder, 2-4 parts of perilla seed oil, 2-4 parts of fish bone powder, 20-30 parts of black tea juice, 5-8 parts of salted egg yolk, 1-2 parts of cherokee rose fruit, 2-3 parts of pear blossom, 2-3 parts of chloranthus flower , 3-5 parts of shaddock peel, 2-4 parts of wolfiporia extensa, 0.3-0.4 part of chili oil and a proper amount of secretly-prepared brine. The stinky tofu maintains the special flavor of stinky tofu and has taste and flavor of fish roe sauce fragrance, wherein the outer layer of the stinky tofu is delicious and rich in fragrance, and the inner layer of the stinky tofu is fragrant, crisp, tasty and refreshing. The stinky tofu is reasonable in compatibility, prone to digestion and absorption by human bodies, has functions of reinforcing intelligence, invigorating the brain, strengthening muscles and bones, tonifying kidney and spleen, and the like, is capable of boosting body endurance and eliminating fatigue, and is a nutritive and delicious food to be eaten together with rice or bread.

Description

Good and foul smells bean curd of a kind of caviar and preparation method thereof

Technical field

The present invention relates to good and foul smells bean curd of a kind of caviar and preparation method thereof, belong to food processing technology field.

Background technology

Bean curd with odor smells smelly, perfume (or spice) of tasting, and be a kind of spreading in the whole of China and bean curd fermented product all over the world, the bean curd bean product that originally nutritive value is very high, protein content reaches 15%-20%, suitable with meat.By fermentation, under the effect of various microorganism, breaks down proteins in zymotic fluid is each seed amino acid and polypeptide, and discharge a large amount of amino acid and other compound, thus define the flavour of bean curd with odor, ferment simultaneously and create the materials such as yeast, having and improve a poor appetite, promoting effect of digestion.

Along with the raising of people's living standard, more and more higher to the requirement of food, as nutraceutical, health food, functional food, pollution-free food etc., become the focus in food consumption market.In order to meet food products market demand, the present invention obtains bean curd with odor, not only has color and all good feature of shape, and jointly develop in local flavor, nutrition, health care etc., instant, safety and sanitation, nutritious equilibrium, meets people's tourism and leisure and allegro living needs.

Summary of the invention

The object of the present invention is to provide good and foul smells bean curd of a kind of caviar and preparation method thereof, cater to the needs of more consumers.

For achieving the above object, the technical solution used in the present invention is as follows:

The good and foul smells bean curd of a kind of caviar, be made up of the raw material of following weight parts:

Roe 4-6, order fish egg 3-5, bean curd 120-150, red water chestnut 10-12, ring 3-5, three how 2-3, pumpkin flower 3-4, moringa seeds powder 2-3, perilla oil 2-4, fishbone dust 2-4, black tea draw-off juice 20-30, preserved egg yellow 5-8, fruit of Cherokee rose 1-2, pear flower 2-3, chu lan flower 2-3, shaddock ped 3-5, Poria cocos 2-4, chilli oil 0.3-0.4, secret bittern are appropriate;

Described secret bittern is made up of the raw material of following weight parts: black meal leaf 6-8, Kang Xian flower 4-6, lemon grass (Cymbopogon citratus) 4-5, orange peel 4-6, rosemary 4-6, bamboo juice 4-6, dill fresh leaf 8-10, black garlic juice 18-20, honey 8-10, violet cabbage juice 10-12, yak marrow 1-2, blue fragrant sub-powder 2-4, rice vinegar are appropriate, tamarind 10-12, jade powder 0.5-1, pickle three-coloured amaranth juice 180-200;

Described secret bittern preparation method be: a, fresh for dill leaf removal of impurities cleaned, put into boiling water and scald to 40-60 second, pull out and rinse cooling, freeze-drying is pulverized, and goes out perfume (or spice), obtain spiceleaf powder with the frying of orchid fragrant seed powder; B, black meal leaf, Kang Xianhua, lemon grass (Cymbopogon citratus), orange peel, rosemary are picked assorted and clean, put into steaming tray, add proper amount of rice vinegar in steamer, big fire steams 20-30 minute, pulls out and is stranding into end, adds 6-8 times of water and boils 40-60 minute, filter and remove residue, obtain fried liquid; C, tamarind process is obtained pulp, slurry worn into by glue, mixes, stew to moisten 30-40 minute, obtain honeydew at 50-60 DEG C with black garlic juice, violet cabbage juice, honey; D, will pickle three-coloured amaranth juice, fried liquid, spiceleaf powder and other surplus stocks and mix, sealing and fermenting 4-6 month, filter and remove residue, mixed with honeydew, to obtain final product.

The preparation method of the good and foul smells bean curd of described caviar, comprises the following steps:

(1), three how by, pumpkin spends and cleans freeze-drying, pulverizes, mixes with moringa seeds powder, fishbone dust, enter a pot frying and go out perfume (or spice), obtain fragrant peppery powder;

(2), by red water chestnut shell and get benevolence, together clean with ground ring, put into boiling water blanching and pull out after 1-2 minute and drain, slurry worn into by glue, obtains slurry mud;

(3), by the fruit of Cherokee rose, pear flower, chu lan flower, shaddock ped, Poria cocos powder be broken to 10-20 order, add 5-8 times of soak by water 50-60 minute, filter and remove residue, obtains decoction liquor;

(4), add in black tea draw-off juice by roe, order fish egg, preserved egg yellow, make pulping, water proof is stewing steams thick shape, adds slurry mud, fragrant peppery powder, perilla oil, chilli oil, decoction liquor, stirs, and boils in a covered pot over a slow fire and stewes to thick sliding shape, obtain caviar at 60-80 DEG C;

(5), bean curd is cut into fritter, interval is evenly placed on the bamboo bast mat of clean sterilization, erects and is parked in sealing sterilizing room, at 18-25 DEG C, put 3-5 days, grow tiny mycelia, put into tank, pour secret thick gravy into, lidstock 2-4 hour, after taking-up drains, evenly be stained with and wrap up in caviar, enter oil cauldron frying to ripe perfume (or spice), to obtain final product.

Beneficial effect of the present invention:

The good and foul smells bean curd of the caviar that the present invention obtains, keep bean curd with odor peculiar taste, give again the taste flavor of caviar perfume (or spice), wherein coat deliciousness is aromatic, and nexine delicious and crisp is tasty and refreshing, compatibility is reasonable, not only easily digested, also there is the effects such as brain healthy, strong muscles and bones, kidney and spleen invigorating, improve body endurance, dispelling fatigue is the appetizing food of a nutrition delicious food.

Detailed description of the invention

The good and foul smells bean curd of a kind of caviar, be made up of the raw material of following weight (jin):

Roe 6, order fish egg 5, bean curd 150, red water chestnut 12, ring 5, three how 3, pumpkin spends 4, moringa seeds powder 3, perilla oil 4, fishbone dust 4, black tea draw-off juice 30, preserved egg yellow 8, the fruit of Cherokee rose 2, pear flower 3, chu lan flower 3, shaddock ped 5, Poria cocos 4, chilli oil 0.4, secret bittern are appropriate;

Described secret bittern is made up of the raw material of following weight (jin): black meal leaf 8, Kang Xian spend 6, lemon grass (Cymbopogon citratus) 5, orange peel 6, rosemary 5, bamboo juice 6, the fresh leaf of dill 10, black garlic juice 20, honey 10, violet cabbage juice 12, yak marrow 2, blue fragrant sub-powder 4, rice vinegar are appropriate, tamarind 12, jade powder 1, pickle three-coloured amaranth juice 200;

Described secret bittern preparation method be: a, fresh for dill leaf removal of impurities to be cleaned, put into boiling water and scald to 60 seconds, pull out and rinse cooling, freeze-drying is pulverized, and goes out perfume (or spice), obtain spiceleaf powder with the frying of orchid fragrant seed powder; B, black meal leaf, Kang Xianhua, lemon grass (Cymbopogon citratus), orange peel, rosemary are picked assorted and clean, put into steaming tray, add proper amount of rice vinegar in steamer, big fire steams 30 minutes, pulls out and is stranding into end, adds 8 times of water and boils 60 minutes, filter and remove residue, obtain fried liquid; C, tamarind process is obtained pulp, slurry worn into by glue, mixes, stew to moisten 40 minutes, obtain honeydew at 60 DEG C with black garlic juice, violet cabbage juice, honey; D, will pickle three-coloured amaranth juice, fried liquid, spiceleaf powder and other surplus stocks and mix, sealing and fermenting 6 months, filter and remove residue, mixes with honeydew, to obtain final product.

The preparation method of the good and foul smells bean curd of described caviar, comprises the following steps:

(1), three how by, pumpkin spends and cleans freeze-drying, pulverizes, mixes with moringa seeds powder, fishbone dust, enter a pot frying and go out perfume (or spice), obtain fragrant peppery powder;

(2), by red water chestnut shell and get benevolence, together clean with ground ring, put into boiling water blanching and pull out after 1-2 minute and drain, slurry worn into by glue, obtains slurry mud;

(3), by the fruit of Cherokee rose, pear flower, chu lan flower, shaddock ped, Poria cocos powder be broken to 20 orders, add 8 times of soak by water 60 minutes, filter and remove residue, obtains decoction liquor;

(4), add in black tea draw-off juice by roe, order fish egg, preserved egg yellow, make pulping, water proof is stewing steams thick shape, adds slurry mud, fragrant peppery powder, perilla oil, chilli oil, decoction liquor, stirs, and boils in a covered pot over a slow fire and stewes to thick sliding shape, obtain caviar at 80 DEG C;

(5), bean curd is cut into fritter, interval is evenly placed on the bamboo bast mat of clean sterilization, erects and is parked in sealing sterilizing room, put 4 days at 25 DEG C, grow tiny mycelia, put into tank, pour secret thick gravy into, lidstock 3 hours, after taking-up drains, evenly be stained with and wrap up in caviar, enter oil cauldron frying to ripe perfume (or spice), to obtain final product.

Claims (2)

1. the good and foul smells bean curd of caviar, it is characterized in that being made up of the raw material of following weight parts:

Roe 4-6, order fish egg 3-5, bean curd 120-150, red water chestnut 10-12, ring 3-5, three how 2-3, pumpkin flower 3-4, moringa seeds powder 2-3, perilla oil 2-4, fishbone dust 2-4, black tea draw-off juice 20-30, preserved egg yellow 5-8, fruit of Cherokee rose 1-2, pear flower 2-3, chu lan flower 2-3, shaddock ped 3-5, Poria cocos 2-4, chilli oil 0.3-0.4, secret bittern are appropriate;

Described secret bittern is made up of the raw material of following weight parts: black meal leaf 6-8, Kang Xian flower 4-6, lemon grass (Cymbopogon citratus) 4-5, orange peel 4-6, rosemary 4-6, bamboo juice 4-6, dill fresh leaf 8-10, black garlic juice 18-20, honey 8-10, violet cabbage juice 10-12, yak marrow 1-2, blue fragrant sub-powder 2-4, rice vinegar are appropriate, tamarind 10-12, jade powder 0.5-1, pickle three-coloured amaranth juice 180-200;

Described secret bittern preparation method be: a, fresh for dill leaf removal of impurities cleaned, put into boiling water and scald to 40-60 second, pull out and rinse cooling, freeze-drying is pulverized, and goes out perfume (or spice), obtain spiceleaf powder with the frying of orchid fragrant seed powder; B, black meal leaf, Kang Xianhua, lemon grass (Cymbopogon citratus), orange peel, rosemary are picked assorted and clean, put into steaming tray, add proper amount of rice vinegar in steamer, big fire steams 20-30 minute, pulls out and is stranding into end, adds 6-8 times of water and boils 40-60 minute, filter and remove residue, obtain fried liquid; C, tamarind process is obtained pulp, slurry worn into by glue, mixes, stew to moisten 30-40 minute, obtain honeydew at 50-60 DEG C with black garlic juice, violet cabbage juice, honey; D, will pickle three-coloured amaranth juice, fried liquid, spiceleaf powder and other surplus stocks and mix, sealing and fermenting 4-6 month, filter and remove residue, mixed with honeydew, to obtain final product.

2. a preparation method for the good and foul smells bean curd of caviar as claimed in claim 1, is characterized in that comprising the following steps:

(1), three how by, pumpkin spends and cleans freeze-drying, pulverizes, mixes with moringa seeds powder, fishbone dust, enter a pot frying and go out perfume (or spice), obtain fragrant peppery powder;

(2), by red water chestnut shell and get benevolence, together clean with ground ring, put into boiling water blanching and pull out after 1-2 minute and drain, slurry worn into by glue, obtains slurry mud;

(3), by the fruit of Cherokee rose, pear flower, chu lan flower, shaddock ped, Poria cocos powder be broken to 10-20 order, add 5-8 times of soak by water 50-60 minute, filter and remove residue, obtains decoction liquor;

(4), add in black tea draw-off juice by roe, order fish egg, preserved egg yellow, make pulping, water proof is stewing steams thick shape, adds slurry mud, fragrant peppery powder, perilla oil, chilli oil, decoction liquor, stirs, and boils in a covered pot over a slow fire and stewes to thick sliding shape, obtain caviar at 60-80 DEG C;

(5), bean curd is cut into fritter, interval is evenly placed on the bamboo bast mat of clean sterilization, erects and is parked in sealing sterilizing room, at 18-25 DEG C, put 3-5 days, grow tiny mycelia, put into tank, pour secret thick gravy into, lidstock 2-4 hour, after taking-up drains, evenly be stained with and wrap up in caviar, enter oil cauldron frying to ripe perfume (or spice), to obtain final product.