CN105285144A - Manufacturing method of spiced memorable dried bean curd - Google Patents

Abstract

The invention discloses a manufacturing method of spiced memorable dried bean curd. The manufacturing method comprises baking dried bean curd at a temperature of 30-45 DEG C for 2-5h, carrying out baking at a temperature of 50-85 DEG C for 1-2h, immersing the baked dried bean curd in a treatment liquid at a temperature of 40-55 DEG C for 1-3h, putting the baked dried bean curd in the treatment liquid at a temperature of 60-70 DEG C for 0.5-1h, wherein the treatment liquid comprises, by weight, 1-5 parts of kaempferiae, 1-2 parts of anise, 2-6 parts of fennel, 4-10 parts of licorice root, 0.5-1 part of chrysanthemum, 2-6 parts of monosodium glutamate, 6-10 parts of table salt, 0.5-1 part of sugar and water, taking out the dried bean curd in the treatment liquid, carrying out drainage, and baking the dried bean curd at a temperature of 30-45 DEG C for 1-3h to obtain the spiced memorable dried bean curd. A series of the spiced memorable dried bean curd products have spicy, delicious and spiced tastes and high toughness, satisfy eater requirements and gain the market.

Description

A kind of preparation method of spiced aftertaste dried bean curd

Technical field

The present invention relates to a kind of preparation method of leisure food, particularly a kind of preparation method of spiced aftertaste dried bean curd.

Background technology

Along with the raising of people's living standard, leisure, GT grand touring food are more and more subject to everybody favor; Bean product contain rich in protein because of it, the mineral matter that the human bodies such as the amino acid containing needed by human, calcium, phosphorus, iron need, and containing Cobastab l, B2 and cellulose, and wherein not containing cholesterol, therefore, harmful person is suffered from for obesity, artery sclerosis, hyperlipidemia, hypertension, coronary heart disease etc. and eats beans and bean product more, there is stronger health care prevention effect.

In prior art, the method for processing bean products comprising dried bean curd is more, also can meet the needs of part eater; But its mouthfeel etc. also needs further raising, chewiness also needs to improve, and could meet the needs of more eaters, win larger market.

Summary of the invention

The object of the invention is the needs that can not meet more eaters in order to solve dried bean curd mouthfeel of the prior art, chewiness etc., needing the deficiencies such as raising further, and the preparation method of a kind of spiced aftertaste dried bean curd provided.

To achieve these goals, the preparation method of a kind of spiced aftertaste dried bean curd designed by the present invention, is characterized in that comprising the steps,

(1) adopt prior art, make dried bean curd; The thickness of dried bean curd is at 0.5-3cm;

(2) by dried bean curd 30-45 DEG C of bakings, the time is 2-5 hours; Then 50-85 DEG C of bakings, the time is 1-2 hours;

(3) dried bean curd after baking is put into treatment fluid to soak, in 40-55 DEG C for the treatment of fluids, soak 1-3 hour; Put into 60-70 DEG C for the treatment of fluids again and soak 0.5-1 hour; Described treatment fluid, comprise three how, anise, fennel, Radix Glycyrrhizae, chrysanthemum, monosodium glutamate, salt and sugar, three how, anise, fennel, Radix Glycyrrhizae, chrysanthemum are all powder, its weight content scope is, three how 1-5, anistree 1-2, fennel 2-6, Radix Glycyrrhizae 4-10, chrysanthemum 0.5-1, monosodium glutamate 2-6, salt 6-10 and sugared 0.5-1, frying 2-5 minute in advance three how, anise, fennel, Radix Glycyrrhizae, chrysanthemum, be added to the water together with monosodium glutamate, salt and sugar, be made into treatment fluid;

(4) dried bean curd soaked in treatment fluid is taken out, drain;

(5) by the dried bean curd after draining 30-45 DEG C of bakings, the time is 1-3 hours, obtained peppery dried bean curd leisure food of the present invention.

Compared with prior art, the preparation method tool of a kind of spiced aftertaste dried bean curd that the present invention obtains has the following advantages: dried bean curd of the present invention, defines a series, have spicy, fresh perfume (or spice), spices etc., its mouthfeel is good, and chewiness also significantly improves, meet the needs of more eaters, win larger market.The present invention, through twice baking, fully sloughs the moisture of the original existence in dried bean curd, the bittern etc. during especially original making dried bean curd, soaks and lay the first stone in the treatment fluid for a rear step, and treatment fluid can infiltrate through dried bean curd inside in a large number.

Detailed description of the invention

Below in conjunction with embodiment, the present invention is further described.

The preparation method of a kind of spiced aftertaste dried bean curd of the present invention, comprises the steps:

1, adopt prior art, make dried bean curd; The thickness of dried bean curd is at 0.5-3cm;

2, by dried bean curd 30-45 DEG C of bakings, the time is 2-5 hours; Then 50-85 DEG C of bakings, the time is 1-2 hours; The present invention, through twice baking, fully sloughs the moisture of the original existence in dried bean curd, the bittern etc. during especially original making dried bean curd, soaks and lay the first stone in the treatment fluid for a rear step, and treatment fluid can infiltrate through dried bean curd inside in a large number; And, the refinement of dried bean curd internal structure, exquisiteness can be made, dried bean curd surface compact can be made, form yellow appearance;

3, the dried bean curd after baking is put into treatment fluid to soak, in 40-55 DEG C for the treatment of fluids, soak 1-3 hour; Put into 60-70 DEG C for the treatment of fluids again and soak 0.5-1 hour; Described treatment fluid, comprise three how, anise, fennel, Radix Glycyrrhizae, chrysanthemum, monosodium glutamate, salt and sugar, three how, anise, fennel, Radix Glycyrrhizae, chrysanthemum are all powder, its weight content scope is, three how 1-5, anistree 1-2, fennel 2-6, Radix Glycyrrhizae 4-10, chrysanthemum 0.5-1, monosodium glutamate 2-6, salt 6-10 and sugared 0.5-1, frying 2-5 minute in advance three how, anise, fennel, Radix Glycyrrhizae, chrysanthemum; Be added to the water together with monosodium glutamate, salt and sugar, according to the mouthfeel of different consumer, regulate concentration with the quantity of water, be made into the treatment fluid of multiple concentration;

4, the dried bean curd soaked in treatment fluid is taken out, drain;

5, by the dried bean curd after draining 30-45 DEG C of bakings, the time is 1-3 hours, obtained dried bean curd leisure food of the present invention.

Embodiment 1,

The preparation method of a kind of spiced aftertaste dried bean curd of the present invention, the steps include:

1, adopt prior art, make dried bean curd; The thickness of dried bean curd is at 0.5cm;

2, by dried bean curd 30 DEG C of bakings, the time is 2 hours; Then 50 DEG C of bakings, the time is 1 hour;

3, the dried bean curd after baking is put into treatment fluid to soak, soak 1 hour in 40 DEG C for the treatment of fluids; Put into 60 DEG C for the treatment of fluids again to soak 0.5 hour; Described treatment fluid, comprise three how, anise, fennel, Radix Glycyrrhizae, chrysanthemum, monosodium glutamate, salt and sugar, three how, anise, fennel, Radix Glycyrrhizae, chrysanthemum are all powder, its weight content is, three how 1, anistree 1, fennel 2, Radix Glycyrrhizae 5, chrysanthemum 0.5, monosodium glutamate 3, salt 6 and sugar 0.5, frying in advance 2 minutes three how, anise, fennel, Radix Glycyrrhizae, chrysanthemum, be added to the water together with monosodium glutamate, salt and sugar, be made into the treatment fluid of multiple concentration according to mouthfeel;

4, the dried bean curd soaked in treatment fluid is taken out, drain;

5, by the dried bean curd after draining 30 DEG C of bakings, the time is 1 hour, obtained dried bean curd leisure food of the present invention.

Embodiment 2,

The preparation method of a kind of spiced aftertaste dried bean curd of the present invention, the steps include:

1, adopt prior art, make dried bean curd; The thickness of dried bean curd is at 1cm;

2, by dried bean curd 35 DEG C of bakings, the time is 3 hours; Then 55 DEG C of bakings, the time is 2 hours;

3, the dried bean curd after baking is put into treatment fluid to soak, soak 1 hour in 40 DEG C for the treatment of fluids; Put into 70 DEG C for the treatment of fluids again to soak 0.5 hour; Described treatment fluid, comprise three how, anise, fennel, Radix Glycyrrhizae, chrysanthemum, monosodium glutamate, salt and sugar, three how, anise, fennel, Radix Glycyrrhizae, chrysanthemum are all powder, its weight content is, three how 3, anistree 2, fennel 4, Radix Glycyrrhizae 6, chrysanthemum 0.8, monosodium glutamate 4, salt 8 and sugar 1, frying in advance 3 minutes three how, anise, fennel, Radix Glycyrrhizae, chrysanthemum, be added to the water together with monosodium glutamate, salt and sugar, be made into the treatment fluid of multiple concentration according to mouthfeel;

4, the dried bean curd soaked in treatment fluid is taken out, drain;

5, by the dried bean curd after draining 40 DEG C of bakings, the time is 2 hours, obtained dried bean curd leisure food of the present invention.

Embodiment 3,

The preparation method of a kind of spiced aftertaste dried bean curd of the present invention, the steps include:

1, adopt prior art, make dried bean curd; The thickness of dried bean curd is at 2cm;

2, by dried bean curd 45 DEG C of bakings, the time is 3 hours; Then 80 DEG C of bakings, the time is 1 hour;

3, the dried bean curd after baking is put into treatment fluid to soak, soak 2 hours in 50 DEG C for the treatment of fluids; Put into 70 DEG C for the treatment of fluids again to soak 1 hour; Described treatment fluid, comprise three how, anise, fennel, Radix Glycyrrhizae, chrysanthemum, monosodium glutamate, salt and sugar, three how, anise, fennel, Radix Glycyrrhizae, chrysanthemum are all powder, its weight content is, three how 5, anistree 1, fennel 6, Radix Glycyrrhizae 19, chrysanthemum 1, monosodium glutamate 4, salt 10 and sugar 1, frying in advance 3 minutes three how, anise, fennel, Radix Glycyrrhizae, chrysanthemum, monosodium glutamate, salt and sugar is added to the water, and is made into the treatment fluid of multiple concentration according to mouthfeel;

4, the dried bean curd soaked in treatment fluid is taken out, drain;

5, by the dried bean curd after draining 35 DEG C of bakings, the time is 1.5 hours, obtained spiced aftertaste dried bean curd leisure food of the present invention.

Claims (1)

1. a preparation method for spiced aftertaste dried bean curd, is characterized in that comprising the steps,

(1) adopt prior art, make dried bean curd; The thickness of dried bean curd is at 0.5-3cm;

(2) by dried bean curd 30-45 DEG C of bakings, the time is 2-5 hours; Then 50-85 DEG C of bakings, the time is 1-2 hours;

(3) dried bean curd after baking is put into treatment fluid to soak, in 40-55 DEG C for the treatment of fluids, soak 1-3 hour; Put into 60-70 DEG C for the treatment of fluids again and soak 0.5-1 hour; Described treatment fluid, comprise three how, anise, fennel, Radix Glycyrrhizae, chrysanthemum, monosodium glutamate, salt and sugar, three how, anise, fennel, Radix Glycyrrhizae, chrysanthemum are all powder, its weight content scope is, three how 1-5, anistree 1-2, fennel 2-6, Radix Glycyrrhizae 4-10, chrysanthemum 0.5-1, monosodium glutamate 2-6, salt 6-10 and sugared 0.5-1, frying 2-5 minute in advance three how, anise, fennel, Radix Glycyrrhizae, chrysanthemum, be added to the water together with monosodium glutamate, salt and sugar, be made into treatment fluid;

(4) dried bean curd soaked in treatment fluid is taken out, drain;

(5) by the dried bean curd after draining 30-45 DEG C of bakings, the time is 1-3 hours, obtained peppery dried bean curd leisure food of the present invention.