CN105494680A - Tofu meatball and making method thereof - Google Patents
Tofu meatball and making method thereof Download PDFInfo
- Publication number
- CN105494680A CN105494680A CN201511023598.7A CN201511023598A CN105494680A CN 105494680 A CN105494680 A CN 105494680A CN 201511023598 A CN201511023598 A CN 201511023598A CN 105494680 A CN105494680 A CN 105494680A
- Authority
- CN
- China
- Prior art keywords
- bean curd
- glutinous rice
- rice flour
- dumpling made
- meat foam
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C20/00—Cheese substitutes
- A23C20/02—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates
- A23C20/025—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates mainly containing proteins from pulses or oilseeds
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
The invention provides a tofu meatball and a making method thereof. The tofu meatball is mainly made of tofu and minced pork. According to the making method provided by the invention, the tofu meatball is required to be fried only once in oil; the making time is short; the labor is reduced; moreover, the taste is crisp outside and tender inside; the tofu is fresh and delicious in taste and does not have fishy smell.
Description
Technical field:
The present invention relates to nutraceutical, be specifically related to a kind of bean curd dumpling made of glutinous rice flour and preparation method thereof, belong to the technical field of food.
Background technology:
Bean curd is modal bean product, also known as soft beancurd, it is the primary raw material of China's vegetarian dishes, bean curd is not only delicious but also nutrition is high, iron content, magnesium, potassium, nicotinic acid, copper, calcium, zinc, phosphorus, folic acid, vitamin B1, lecithin and vitamin B6, have the laudatory title of " Vegetable meat ", dark liking by our people.Therefore, bean curd is also processed to the food of various pattern, and bean curd dumpling made of glutinous rice flour is outer crisp interior tender because of it, receives liking of people.In prior art, when bean curd dumpling made of glutinous rice flour makes, usually need to explode twice in oil, tender to ensure in outer shortcake, so just extend Production Time, add manpower.
Summary of the invention:
Technical problem to be solved by this invention is to provide a kind of bean curd dumpling made of glutinous rice flour and preparation method thereof.The present invention only needs once fried, and Production Time is short, decreases manpower, and mouthfeel is outer crisp interior tender, and delicious flavour, without fishy smell.
For solving the problems of the technologies described above, the present invention realizes by the following technical solutions: a kind of bean curd dumpling made of glutinous rice flour, calculates, be made primarily of bean curd 5-15 part and meat foam 0.05-0.15 part according to composition by weight.
In aforesaid bean curd dumpling made of glutinous rice flour, calculate according to composition by weight, be made primarily of bean curd 8-12 part and meat foam 0.08-0.12 part.
In aforesaid bean curd dumpling made of glutinous rice flour, calculate according to composition by weight, be made primarily of bean curd 10 parts and meat foam 0.1 part.
In a kind of preparation method of aforesaid bean curd dumpling made of glutinous rice flour, after bean curd is pulverized, with meat foam, green onion, Chinese prickly ash, pepper powder and sugar routinely consumption mix, pinch into bean curd group, put into the rapeseed oil of 60-70 DEG C, big fire is heated, until bean curd group surface is in yellow, little fire heating 5-15min, takes out, obtains bean curd dumpling made of glutinous rice flour again.
In the preparation method of aforesaid bean curd dumpling made of glutinous rice flour, by bean curd pulverize after, with meat foam, green onion, Chinese prickly ash, pepper powder and sugar routinely consumption mix, put into the rapeseed oil of 60-70 DEG C, big fire is heated, until bean curd group surface is in yellow, little fire heating 10min, takes out, obtains bean curd dumpling made of glutinous rice flour again.
In the preparation method of aforesaid bean curd dumpling made of glutinous rice flour, the consumption mixing routinely of the basal part of the ear, pickled radiss, caraway, green onion, pepper powder, Chinese prickly ash, capsicum, soy sauce will be rolled over, must water be dipped in, for subsequent use; Time edible, water will be dipped in and put into bean curd dumpling made of glutinous rice flour, to obtain final product.
Inventor has carried out large quantity research for a long time to the manufacture craft of bean curd dumpling made of glutinous rice flour.Previous applicant adopts fried 2 times, and to ensure bean curd dumpling made of glutinous rice flour, shortcake is interior tender outward, but the fried Production Time extending bean curd dumpling made of glutinous rice flour for 2 times, add manpower, make efficiency low.Applicant studied discovery afterwards, added sugar in the feed, and when making bean curd dumpling made of glutinous rice flour like this, only need in the outer shortcake of the fried bean curd dumpling made of glutinous rice flour that once just can make to make tender, so just substantially reduce Production Time, decrease manpower, make efficiency is also higher simultaneously.The bean curd dumpling made of glutinous rice flour mouthfeel made is outer crisp interior tender, and delicious flavour, without fishy smell.
Inventor has carried out large quantifier elimination to described sausage stuffed mainly with bean starch paste, and wherein mouthfeel research is as follows:
Experimental example 1: sensory evaluation
1, project is tasted:
Bean curd dumpling made of glutinous rice flour 1: sausage stuffed mainly with bean starch paste of the present invention, with embodiment 1.
Bean curd dumpling made of glutinous rice flour 2: commercially available.
2. standards of grading: undertaken carrying out a series of investigation evaluation to the bean curd dumpling made of glutinous rice flour that estovers is tasted by taste panel (10 veteran personnel), and provide evaluation.Result sees table 1.
Result investigated by table 1
Note: "+" more multilist shows mouthfeel liking more by experimenter.
" * " more multilist shows that fishy smell is lighter, and " * * * * * " indicates without fishy smell.
Conclusion: the bean curd dumpling made of glutinous rice flour that the present invention makes, mouthfeel, fragility are better, without fishy smell; Like by experimenter.
Compared with the prior art, the present invention only needs once fried, and Production Time is short, decreases manpower, and mouthfeel is outer crisp interior tender, and delicious flavour, without fishy smell.Reach goal of the invention.
Further illustrate the present invention by the following examples, but not as limitation of the present invention
Detailed description of the invention
Embodiment 1:
Formula: bean curd 1kg, meat foam 10g, green onion 0.5g, Chinese prickly ash 0.5g, pepper powder 0.5g, sugared 0.5g, folding basal part of the ear 8g, pickled radiss 5g, caraway 1g, capsicum 0.2g and soy sauce 0.5g.
Technique: after being pulverized by bean curd, get 0.25g green onion, 0.25g Chinese prickly ash and 0.25g pepper powder, mix with meat foam and sugar, put into the rapeseed oil of 60-70 DEG C, big fire is heated, until bean curd group surface is in yellow, less fire heating 10min, take out, obtain bean curd dumpling made of glutinous rice flour; By the green onion of the folding basal part of the ear, pickled radiss, soy sauce, caraway, surplus, pepper powder, Chinese prickly ash and capsicum mixing, must water be dipped in, for subsequent use; Time edible, water will be dipped in and put into bean curd dumpling made of glutinous rice flour, to obtain final product.
Embodiment 2:
Formula: bean curd 1500g, meat foam 15g, green onion 0.5g, Chinese prickly ash 0.5g, pepper powder 0.5g, sugared 0.5g, folding basal part of the ear 8g, pickled radiss 5g, caraway 1g, capsicum 0.2g and soy sauce 0.5g.
Technique: after being pulverized by bean curd, get 0.25g green onion, 0.25g Chinese prickly ash and 0.25g pepper powder, mix with meat foam and sugar, put into the rapeseed oil of 60-70 DEG C, big fire is heated, until bean curd group surface is in yellow, less fire heating 15min, take out, obtain bean curd dumpling made of glutinous rice flour; By the green onion of the folding basal part of the ear, pickled radiss, soy sauce, caraway, surplus, pepper powder, Chinese prickly ash and capsicum mixing, must water be dipped in, for subsequent use; Time edible, water will be dipped in and put into bean curd dumpling made of glutinous rice flour, to obtain final product.
Embodiment 3:
Formula: bean curd 500g, meat foam 5g, green onion 0.5g, Chinese prickly ash 0.5g, pepper powder 0.5g, sugared 0.5g, folding basal part of the ear 8g, pickled radiss 5g, caraway 1g, capsicum 0.2g and soy sauce 0.5g.
Technique: after being pulverized by bean curd, get 0.25g green onion, 0.25g Chinese prickly ash and 0.25g pepper powder, mix with meat foam and sugar, put into the rapeseed oil of 60-70 DEG C, big fire is heated, until bean curd group surface is in yellow, less fire heating 5min, take out, obtain bean curd dumpling made of glutinous rice flour; By the green onion of the folding basal part of the ear, pickled radiss, soy sauce, caraway, surplus, pepper powder, Chinese prickly ash and capsicum mixing, must water be dipped in, for subsequent use; Time edible, water will be dipped in and put into bean curd dumpling made of glutinous rice flour, to obtain final product.
Claims (6)
1. a bean curd dumpling made of glutinous rice flour, is characterized in that: calculate according to composition by weight, be made primarily of bean curd 5-15 part and meat foam 0.05-0.15 part.
2. bean curd dumpling made of glutinous rice flour as claimed in claim 1, is characterized in that: calculate according to composition by weight, be made primarily of bean curd 8-12 part and meat foam 0.08-0.12 part.
3. bean curd dumpling made of glutinous rice flour as claimed in claim 2, is characterized in that: calculate according to composition by weight, is made primarily of bean curd 10 parts and meat foam 0.1 part.
4. the preparation method of the bean curd dumpling made of glutinous rice flour according to any one of claim 1-3, it is characterized in that: after bean curd is pulverized, with meat foam, green onion, Chinese prickly ash, pepper powder and sugar routinely consumption mix, pinch into bean curd group, put into the rapeseed oil of 60-70 DEG C, big fire is heated, until bean curd group surface is in yellow, little fire heating 5-15min, takes out, obtains bean curd dumpling made of glutinous rice flour again.
5. the preparation method of bean curd dumpling made of glutinous rice flour as claimed in claim 4, it is characterized in that: after bean curd is pulverized, with meat foam, green onion, Chinese prickly ash, pepper powder and sugar routinely consumption mix, put into the rapeseed oil of 60-70 DEG C, big fire is heated, until bean curd group surface is in yellow, less fire heating 10min, take out, obtain bean curd dumpling made of glutinous rice flour.
6. the preparation method of described bean curd dumpling made of glutinous rice flour as claimed in claim 5, is characterized in that: will roll over the consumption mixing routinely of the basal part of the ear, pickled radiss, caraway, green onion, pepper powder, Chinese prickly ash, capsicum, soy sauce, and must dip in water, for subsequent use; Time edible, water will be dipped in and put into bean curd dumpling made of glutinous rice flour, to obtain final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201511023598.7A CN105494680A (en) | 2015-12-30 | 2015-12-30 | Tofu meatball and making method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201511023598.7A CN105494680A (en) | 2015-12-30 | 2015-12-30 | Tofu meatball and making method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105494680A true CN105494680A (en) | 2016-04-20 |
Family
ID=55703290
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201511023598.7A Pending CN105494680A (en) | 2015-12-30 | 2015-12-30 | Tofu meatball and making method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105494680A (en) |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1326692A (en) * | 2000-06-06 | 2001-12-19 | 李自安 | Bean curd product and processing method |
| JP2005318840A (en) * | 2004-05-10 | 2005-11-17 | Kaoru Wada | Health food |
| CN103875818A (en) * | 2012-12-20 | 2014-06-25 | 章卫东 | Bean curd dumplings and preparation method thereof |
| CN103891909A (en) * | 2012-12-26 | 2014-07-02 | 王兆兵 | Seafood dried bean curd |
| CN103891912A (en) * | 2012-12-26 | 2014-07-02 | 王兆兵 | Manufacturing method of tofu meat ball |
| CN104432287A (en) * | 2014-12-11 | 2015-03-25 | 纪永锋 | Preparation method of meat dumplings with radish and bean curd |
| CN104886263A (en) * | 2015-06-24 | 2015-09-09 | 蒋丽红 | Bean curd dumpling and making method thereof |
-
2015
- 2015-12-30 CN CN201511023598.7A patent/CN105494680A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1326692A (en) * | 2000-06-06 | 2001-12-19 | 李自安 | Bean curd product and processing method |
| JP2005318840A (en) * | 2004-05-10 | 2005-11-17 | Kaoru Wada | Health food |
| CN103875818A (en) * | 2012-12-20 | 2014-06-25 | 章卫东 | Bean curd dumplings and preparation method thereof |
| CN103891909A (en) * | 2012-12-26 | 2014-07-02 | 王兆兵 | Seafood dried bean curd |
| CN103891912A (en) * | 2012-12-26 | 2014-07-02 | 王兆兵 | Manufacturing method of tofu meat ball |
| CN104432287A (en) * | 2014-12-11 | 2015-03-25 | 纪永锋 | Preparation method of meat dumplings with radish and bean curd |
| CN104886263A (en) * | 2015-06-24 | 2015-09-09 | 蒋丽红 | Bean curd dumpling and making method thereof |
Non-Patent Citations (2)
| Title |
|---|
| 常之林编著: "《中华风味美食 典藏版》", 31 January 2012, 成都时代出版社 * |
| 无: "炸豆腐丸子", 《HTTPS://WWW.ZUOCAI.TV/CAIXI/1676.HTML》 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102860492B (en) | Beef seasoning packet applicable to non-fried miscellaneous-grain instant noodles and production method thereof | |
| CN103053935B (en) | Beef rice crust and method for making same | |
| CN102871053B (en) | Method for preparing non-fried potato-flavor dry eaten instant noodles and convenient foods | |
| US20140106049A1 (en) | High protein snack chips and methods for preparing the same | |
| CN102511535B (en) | Production process for family laver puff pastry | |
| CN102894270A (en) | Chicken nutrient dried noodles | |
| CN102894281A (en) | High-protein nutrient dried noodles | |
| CN102845703A (en) | Double-pepper seasoning packet suitable for non-fried miscellaneous-grain instant noodles, and production method thereof | |
| CN104171861B (en) | One kind wraps up in powder formula and its application | |
| CN102894276A (en) | Seafood noodles | |
| CN102894273A (en) | Fine dried noodles with good mouth feeling | |
| CN101810275A (en) | Enteromorpha clathrata rice crust and preparation process thereof | |
| CN103053937B (en) | Codfish rice crust and method for making same | |
| CN105494680A (en) | Tofu meatball and making method thereof | |
| CN104171015A (en) | Production method of imitation beef | |
| CN107865342A (en) | A kind of Alaska pollock row and preparation method thereof | |
| KR20120134749A (en) | Kalguksu noodles containing sesame and seafood and its manufacturing method | |
| CN105410125A (en) | Turkey red-pepper-sauce biscuit | |
| CN103829264A (en) | Beef jerky preparation method | |
| CN107125650A (en) | A kind of horseradish diatery supplement and its processing method | |
| CN107927078A (en) | A kind of crisp formula of shrimp cracker | |
| CN102440353A (en) | Burdock dreg dietary fiber health care instant noodles | |
| CN103976397B (en) | The preparation method of the assorted string of a kind of sausage | |
| CN105639600A (en) | Instant noodle seasoning sauce | |
| CN104719954A (en) | Mustard and peanut egg roll |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20160420 |
|
| RJ01 | Rejection of invention patent application after publication |