CN104782786A - Spicy-flavor Shiping dried bean curd and cooking method thereof - Google Patents

Spicy-flavor Shiping dried bean curd and cooking method thereof Download PDF

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Publication number
CN104782786A
CN104782786A CN201510171683.1A CN201510171683A CN104782786A CN 104782786 A CN104782786 A CN 104782786A CN 201510171683 A CN201510171683 A CN 201510171683A CN 104782786 A CN104782786 A CN 104782786A
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China
Prior art keywords
bean curd
spicy
soft
dried bean
stone screen
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Pending
Application number
CN201510171683.1A
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Chinese (zh)
Inventor
吴勇
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Shiping County Shuai Hong bean products Co. Ltd.
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Shiping County Shuai Hong Bean Products Factory
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Application filed by Shiping County Shuai Hong Bean Products Factory filed Critical Shiping County Shuai Hong Bean Products Factory
Priority to CN201510171683.1A priority Critical patent/CN104782786A/en
Publication of CN104782786A publication Critical patent/CN104782786A/en
Pending legal-status Critical Current

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Abstract

The invention relates to spicy-flavor Shiping dried bean curd and a cooking method thereof. The cooking method comprises the following steps: slicing Shiping bean curd into bean curd slices with the thickness of 3-5 mm; putting the bean curd slices into a frying pan, frying until the surfaces yellow, wrinkle and are not adhered with each other, taking out, and filtering away oil for standby; placing the fried bean curd slices obtained in the last step under the sun to be dried into semi-soft dried bean curd, and stopping drying when the water content reaches 20-35%; putting the semi-soft dried bean curd into the frying pan again, adding zanthoxylum bungeanum, anise, hot pepper, soybean sauce and sugar, further frying until the bean curd is appetizing, taking out from the pan, filtering away oil, adjusting the salinity after cooling, performing sealed packaging and high temperature sterilization to obtain the finished product, and putting the finished product in a storage or directly selling the finished product into market. The spicy-flavor Shiping dried bean curd has the characteristics of being appetizing, crisp and palatable, capable of being eaten instantly after the package is opened, alternate in soft and hard mouth feels as being blended with mushroom feet, matched in crisp and soft mouth feels, suitable for being eaten by all kinds of people, and favored by all kinds of people; moreover, the more people eat the spicy-flavor Shiping dried bean curd, the more they want, the spicy-flavor Shiping dried bean curd can be eaten together with other foods, is suitable for recreational consumption, and is even the first choice among convenient foods in journey.

Description

The spicy stone screen dried bean curd of local flavor and method for making
Technical field
The present invention relates to the spicy stone screen dried bean curd of a kind of local flavor and method for making.
Background technology
Stone screen bean curd is the special food of local name of sound China and foreign countries, door leaf, is once Qing Dynasty's imperial court tribute.This bean curd is without bittern, but a kind of underground spring of locality, locals is referred to as sour water point system and forms soft beancurd, wraps applying certain pressure through burden, squeezes after going most of moisture and becomes tabular bean curd, and then become bar bean curd after scratching with kitchen knife.Over the past thousands of years, stone screen bean curd is exactly be main consumption pattern with this bar bean curd, and between officialdom market or ordinary people friends and family, courtesy demands reciprocity all using this bar bean curd as gift.Generally once serve ten bars, the family of enough five or six mouthfuls of people has been able to eat several days.Both can not feel not presentable very little, also can not feel too many, even if therefore people's contacts of first meeting all can be taken like a shot, and can not feel awkward.
But along with the raising of people's living standard, increasing consumer is more and more not content with this stiff consumption pattern, particularly pursues the consumption pattern of the cold and hot edible leisure type of a kind of instant bagged.But such stone screen bean curd does not also occur so far.
Summary of the invention
Object of the present invention proposes the spicy stone screen dried bean curd of a kind of local flavor and method for making exactly, it is agreeable to the taste that this dried bean curd has crisp-fried, instant bagged, can go with rice or bread and be suitable for nature of leisure to eat, there are the special food true qualities of strong local name, old and young eating, makes up the shortcoming of stone screen bean curd consumption pattern for a long time, meets the ever-increasing material of people and cultural need with this.
The spicy stone screen dried bean curd of this local flavor of the present invention, it is characterized in that it is with the fresh stone screen bean curd of the special food of local name,, oil strain fried fragrant through deep fat and become half soft bean curd after tedding, then fry with the seasoning matter mixing twice-cooked stir-frying such as Chinese prickly ash, capsicum, anise, soy sauce, sugar and salt the instant food of one that perfume obtains.
The method for making of the spicy stone screen dried bean curd of this local flavor that the present invention proposes, is characterized in that it has the following steps:
(1) stone screen bean curd is cut into the thick bean curd slice of 3-5mm;
(2) bean curd slice is put into oil cauldron explode epidermis jaundice, surface wrinkling skin, can not inter-adhesive time pick up, elimination fluid is stand-by;
(3) upper step gained is exploded under taste beancurd sheet is put in sunlight shine into half soft bean curd, pack up when moisture reaches 20-35%;
(4) half soft bean curd shone is dropped into again oil cauldron to add Chinese prickly ash, anise, capsicum, soy sauce and sugar and fry fragrant elimination fluid off the pot further, adjust salinity to suitable loading food pack after cooling off and vacuumize and pack;
(5) dried bean curd after packaging obtains finished product after high-temperature sterilization.Finished product is put preservation in storage or is directly supplied market.
Add in described step (4) mushroom pin fried in advance together twice-cooked stir-frying stir-fry, taste is better.
Chinese prickly ash in step (4), anise, capsicum, soy sauce, sugar and monosodium glutamate adjust according to the taste weight of people.
Generally, the moisture of half soft bean curd is 19-25%, and the dried bean curd of this moisture is the most nutty, and taste is best, is applicable to the mouthfeel demand of most people.
Then how many some impact is little for the ratio of Chinese prickly ash, anise and chilli powder, and general ratio is half soft bean curd: zanthoxylum powder: chilli powder: star aniseed powder: soy sauce: the part by weight of sugar is: 1000:50:100:20:40:10.Owing to all can remove salt on bar bean curd surface when bean curd is drawn by the most of producer of stone screen bean curd, the bean curd of listing has certain salinity, generally need not add salt again.As long as control other batching additions well.
The ratio that is each and batching that every 1000g half soft bean curd adds is not changeless, as long as but 10% taste effect that fluctuates on above-mentioned ratio basis is substantially suitable.
Mushroom pin is exactly part remaining after artificial cultivation or wild mushroom remove mushroom cap.Because this part quality is harder, compare as vegetables and be difficult to culinary art, mouthfeel also differs and reserves, common people do not like eating, it is fried fragrant in pot but the present invention drains the oil after the thick mushroom sheet of the chip or 2-4mm that mushroom pin are chopped into particle diameter 3-5mm, pick up when smelling fragrance, after oil strain can with half soft bean curd mixing re-roasting.
Fried fragrant rear mushroom pin and half soft bean curd mixed proportion are: 1000 part of half soft bean curd adds 20-30 part and explode mushroom pin.
The feature that the spicy stone screen dried bean curd of this local flavor of the present invention has is: crisp-fried is agreeable to the taste, instant bagged, not only can go with rice or bread but also be suitable for nature of leisure to eat, admix dry dried bean curd and the mushroom pin soft and hard alternation of allowing of spicy hot bean curd of mushroom pin, crisp continuous collocation, think that taste is single after having eaten dried bean curd, want to chew harder mushroom pin, felt again after chewing mushroom pin to want to take liberties with joke dry, unconsciously, excite the appetite of people back and forth, eat and more want to eat, particularly people chat together, play card when playing Mah-Jong and want most to eat this pot foods.
Certain field or during the journey, opens one bag of this spicy stone screen dried bean curd, mixes instant noodles, rice, also can be very tasty and refreshing even without other dish, very satisfied.
This food suits the taste of both old and young, but children prefer to eat.
Detailed description of the invention
The present invention is further illustrated below with example.
Example 1, that the fresh stone screen bean curd done the same day is cut into 3-5mm is thick, long 2-5cm, the bean curd slice of wide 8-15mm is put into oil cauldron and is fried, oil immersion is allowed not have bean curd slice, inactive slice or strainer are stirred, make it to be heated evenly, explode and turn to be yellow microvesicle to bean curd slice surface, can not mutually adhesion time all pick up to put on pail dustpan or filter screen and control the liquid that deoils.
The bean curd slice moisture of elimination fluid is also heavier, though savory lack hardness, do not have nutty, equitemperature is shakeout when dropping to below 40 DEG C carries out sunlight according to shining on a flat roof, local flavor is increased to slough moisture further, sampling Detection moisture after one day, packs up when reaching moisture 20-30, becomes half soft bean curd.Now twice-cooked stir-frying can add Chinese prickly ash, anise, capsicum, soy sauce and white sugar and stir-fry, note stir-frying and can not, with having oil too much, fluid can not being allowed not have dried bean curd, when fluid amount is opened with shovel, one deck fluid can be seen in the bottom of a pan.
Stir-fry and again smell fragrance, and when having a little blue or green cigarette to rise, off the potly pour elimination fluid in pail dustpan or filter screen into, after cooling, namely available vacuum food packaging bag vacuumizes and packs and disinfection.
If first time fries not according to above-mentioned steps time fried, moisture is exploded 20-30% always, even lower, then dried bean curd will have uncomfortable mouthfeel, and surface has and is charred shape spot, not only can not eat the taste of the special food of local name, also have a strong impact on outward appearance, market selling points will reduce greatly.
The part by weight of half soft bean curd after this example teds and the anistree capsicum white sugar of Chinese prickly ash is that every 1000g half soft bean curd adds zanthoxylum powder 50g, chilli powder 100g, star aniseed powder 20g, white sugar 10g, soy sauce 40g.
Mouthful taste salinity, can suitably add salt mix thoroughly if salt is lightly seasoned, add certain monosodium glutamate simultaneously, make taste better.
The standard that salinity adds 10-15g salt with reference to the every 1000g of salt-free fried medium-soft stone screen dried bean curd is adjusted.
The spicy stone screen dried bean curd of this routine this local flavor, make the bagged products of the 50-200g plurality of specifications such as not, through on probation in circle of friends and specific user, reflect satisfactory, supply falls short of demand for preproduction.
Example 2, with the fresh stone screen bean curd done the same day, be cut into 3-5mm thick, length and width are respectively 2-5cm, the bean curd slice of wide 8-15mm is put into oil cauldron and is fried, allow oil immersion not have bean curd slice, slice of not stopping using, strainer are stirred, and make it to be heated evenly, explode to bean curd slice surface jaundice bubble, can not mutually adhesion time all pick up and put into elimination fluid on pail dustpan or filter screen.
Ted after oil strain, the processing step of twice-cooked stir-frying re-roasting is same as Example 1.Just with the addition of in advance with fried ripe mushroom pin 20-30g when adding and such expecting re-roasting.
This example, owing to the addition of mushroom pin, makes natively to have very much that the stone screen spicy hot bean curd of lacol flavor is dry is more added with taste, more nutty.Kith and kin according to prelibation are reflected, this dried bean curd and a small amount of fragrant pin are arranged in pairs or groups edible, and add every several dried bean curd and chew a slice mushroom pin, that taste eats and more want to eat, and more eats and do not want to stop.More just more want to eat after drinking mouthful boiling water.

Claims (8)

1. the spicy stone screen dried bean curd of local flavor, it is characterized in that it is with the fresh stone screen bean curd of the special food of local name, explode perfume, oil strain through deep fat and after tedding, become half soft bean curd, then frying the fragrant instant food of one obtained with Chinese prickly ash, capsicum, anise, soy sauce, sugar and salt mixing twice-cooked stir-frying.
2. a method for making for the spicy stone screen dried bean curd of local flavor, is characterized in that it has the following steps:
(1) stone screen bean curd is cut into the thick bean curd slice of 3-5mm;
(2) bean curd slice is put into oil cauldron explode epidermis jaundice, surface wrinkling skin, can not inter-adhesive time pick up, elimination fluid is stand-by;
(3) upper step gained is exploded under taste beancurd sheet is put in sunlight shine into half soft bean curd, pack up when moisture reaches 20-35%;
(4) half soft bean curd shone is dropped into oil cauldron again, add Chinese prickly ash, anise, capsicum, soy sauce and sugar and fry fragrant elimination fluid off the pot further, adjust salinity to suitable after cooling off, loading food pack vacuumizes and packs;
(5) dried bean curd after packaging obtains finished product through high-temperature sterilization.
3. the method for making of the spicy stone screen dried bean curd of local flavor according to claim 2, it is characterized in that adding in step (4) mushroom pin fried in advance together twice-cooked stir-frying stir-fry.
4. the method for making of the spicy stone screen dried bean curd of local flavor according to claim 2, is characterized in that the Chinese prickly ash in step (4), anise, capsicum, soy sauce, sugar and monosodium glutamate adjust according to the taste weight of people.
5. the method for making of the spicy stone screen dried bean curd of local flavor according to claim 2, is characterized in that the moisture of half soft bean curd is 19-25%.
6. the method for making of the spicy stone screen dried bean curd of local flavor according to claim 2, is characterized in that half soft bean curd in step (4): zanthoxylum powder: chilli powder: star aniseed powder: soy sauce: sugar=1000:50:100:20:40:10.
7. the method for making of the spicy stone screen dried bean curd of local flavor according to claim 6, is characterized in that the ratio of the various batchings that every 1000g half soft bean curd adds allows to fluctuate 10%.
8. the method for making of the spicy stone screen dried bean curd of local flavor according to claim 3, it is characterized in that fried fragrant after mushroom pin and half soft bean curd mixed proportion be: 1000 part of half soft bean curd adds 20-30 part and explodes ripe mushroom pin.
CN201510171683.1A 2015-04-13 2015-04-13 Spicy-flavor Shiping dried bean curd and cooking method thereof Pending CN104782786A (en)

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105123986A (en) * 2015-10-15 2015-12-09 唐山向妈妈食品股份有限公司 Spicy dried tofu and making process thereof
CN110510173A (en) * 2019-08-13 2019-11-29 刘江 Instant type is exempted to ease back the packing method of extruding dried bean curd

Citations (7)

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Publication number Priority date Publication date Assignee Title
CN1437880A (en) * 2003-02-20 2003-08-27 何在福 Dried potato processing and eating method
CN102048075A (en) * 2009-11-09 2011-05-11 重庆市黔江区黔双科技有限公司 Method for making sauced bean curd cakes
CN102132885A (en) * 2011-02-18 2011-07-27 福州素天下食品有限公司 Method for preparing simulation Dongpo pork
CN102144773A (en) * 2011-03-29 2011-08-10 福建绿宝食品集团有限公司 Method for preparing mushroom vegetarian meat
CN103444881A (en) * 2013-07-29 2013-12-18 马鞍山市黄池食品(集团)有限公司 Fried mushroom bean curd and preparation method thereof
CN103828936A (en) * 2012-11-27 2014-06-04 朱殿康 Manufacturing method of spiced dried bean curd
CN104222311A (en) * 2014-09-03 2014-12-24 四川省南溪大良心食品有限公司 Preparation method of marinated dried bean curd

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1437880A (en) * 2003-02-20 2003-08-27 何在福 Dried potato processing and eating method
CN102048075A (en) * 2009-11-09 2011-05-11 重庆市黔江区黔双科技有限公司 Method for making sauced bean curd cakes
CN102132885A (en) * 2011-02-18 2011-07-27 福州素天下食品有限公司 Method for preparing simulation Dongpo pork
CN102144773A (en) * 2011-03-29 2011-08-10 福建绿宝食品集团有限公司 Method for preparing mushroom vegetarian meat
CN103828936A (en) * 2012-11-27 2014-06-04 朱殿康 Manufacturing method of spiced dried bean curd
CN103444881A (en) * 2013-07-29 2013-12-18 马鞍山市黄池食品(集团)有限公司 Fried mushroom bean curd and preparation method thereof
CN104222311A (en) * 2014-09-03 2014-12-24 四川省南溪大良心食品有限公司 Preparation method of marinated dried bean curd

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105123986A (en) * 2015-10-15 2015-12-09 唐山向妈妈食品股份有限公司 Spicy dried tofu and making process thereof
CN110510173A (en) * 2019-08-13 2019-11-29 刘江 Instant type is exempted to ease back the packing method of extruding dried bean curd

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Effective date of registration: 20170919

Address after: 662200 Yunnan Province Honghe Hani and Yi Autonomous Prefecture, Shiping County Chengdong tofu Park

Applicant after: Shiping County Shuai Hong bean products Co. Ltd.

Address before: 662200 Yunnan Province Honghe Hani and Yi Autonomous Prefecture, Shiping County Chengdong tofu Park

Applicant before: Shiping County Shuai Hong Bean Products Factory

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