CN105558078A - Preparation process of pickled Chinese vegetable-flavor fermented soybean curd - Google Patents
Preparation process of pickled Chinese vegetable-flavor fermented soybean curd Download PDFInfo
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- CN105558078A CN105558078A CN201410618340.0A CN201410618340A CN105558078A CN 105558078 A CN105558078 A CN 105558078A CN 201410618340 A CN201410618340 A CN 201410618340A CN 105558078 A CN105558078 A CN 105558078A
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- bean curd
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- sauerkraut
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Abstract
The invention discloses a preparation process of pickled Chinese vegetable-flavor fermented soybean curd, and belongs to the field of food processing. The preparation process comprises three procedures of preparing brine water, pickled Chinese vegetable and soybean curd, wherein the brine water is prepared from a plurality of materials; the pickled Chinese vegetable is prepared from fresh vegetables according to a certain processing method; the soybean curd is prepared from high-quality soybeans as a raw material by soaking the soybeans, grinding into slurry, filtering the slurry, halogenating, pre-fermenting, pickling, adding soup, post-fermenting and many other procedures. Through combination of the fermented soybean curd and the pickled Chinese vegetable, the pickled Chinese vegetable-flavor fermented soybean curd can be prepared; the pickled Chinese vegetable-flavor fermented soybean curd is sweet, sour and palatable, and is high in nutritional value and simple in preparation method; the pickled Chinese vegetable-flavor fermented soybean curd smells bad but tastes good; in addition, sour, fragrant, mellow, bland and palatable taste of the pickled Chinese vegetable endows the pickled Chinese vegetable-flavor fermented soybean curd with an unique flavor; the pickled Chinese vegetable-flavor fermented soybean curd can play a health-care role.
Description
Technical field
The invention belongs to food processing field, be specifically related to a kind of preparation method of sauerkraut bean curd with odor.
Background technology
Bean curd with odor, with the taste of uniqueness, has won liking of a person sponging on an aristocrat.But the manufacturing process of general bean curd with odor is brewed brine water, bean curd, soaks bean curd, then is equipped with condiment.Key is selection and the making of thick gravy and batching, just can make the difference of bean curd with odor taste.Traditional preparation method, the bean curd with odor taste of working it out is general, then is equipped with tune juice, eats easily to get angry afterwards.
This problem, in actual business process, is improved by inventor, to overcome above-mentioned defect.This sauerkraut bean curd with odor mouthfeel is good, is of high nutritive value, plays the effect of health care.
Summary of the invention
Technical problem to be solved by this invention is to provide a kind of sauerkraut bean curd with odor, its special taste, sweet and sour taste and nutritious and not easily get angry after eating.
For solving the problems of the technologies described above, technical scheme of the present invention is: provide a kind of sauerkraut bean curd with odor, it is characterized in that comprising and make bittern, sauerkraut and bean curd three process, bittern is formulated by multiple material, bean curd take good quality soybeans as raw material, through bubble beans, defibrination, filter pulp, order halogen, prior fermentation, pickle, fill with that the multiple working procedure such as soup, later stage fermentation makes.Fresh vegetables is made through certain processing method by sauerkraut.
The manufacture craft of sauerkraut bean curd with odor of the present invention, is characterized in that batching and the manufacturing process thereof of bittern;
Wherein batching is as follows:
Batching: chilli 400g, ginger block 50g, onion parts 70g, anistree 20g, cassia bark 8g, fennel seeds 10g, tsaoko 10g, Chinese prickly ash 10g, cloves 5g, fructus amomi 8g, cardamom 12g, Lysimachia sikokiana 5g, spiceleaf 5g, refined salt 100g, monosodium glutamate 15g, red yeast rice 50g, fresh soup 5000g, Clean products 2000g.
Manufacturing process is as follows:
A. chilli is cut into joint, and other spices clear water slightly steep, draining.Red yeast rice adds clear water 1200g and endures remarkably, and drop slag stays juice stand-by.
B. clean pot is got angry, and drains the oil and burns to three one-tenths heat, and lower chilli joint, the spices drained and green onion ginger are slightly fried, and participate in fresh soup and have endured red yeast rice water, call in refined salt, monosodium glutamate boiled after, change little fiery infusion 2 hours, until after overflow fragrance, pungent, thick gravy.
In manufacturing process, bittern is sure not to be stained with oil, pays attention to sanitation and hygiene, and anti-foreign material are mixed into, and grasps flexibly according to the four seasons different temperature, makes it the moment to be in yeastiness.Continuous use added a major ingredient every 3 months, way and deal the same (not adding green alum and soda ash) used time will be noted often staying old bittern (better more for a long time).The normal standard of inspection bittern is fermentation.If azymic, when smell is abnormal, its way clean firebrick is burnt red being placed in water impel fermentation, meanwhile, also suitably adds some seasoning matter by above-mentioned formula and enter, after making it ferment flat cause spoiled.
The manufacture craft of sauerkraut bean curd with odor of the present invention, is characterized in that batching and the manufacturing process of sauerkraut;
Wherein batching is as follows:
A. material: cabbage 1, carrot half, Jiang Shaoliang.
B. flavoring: salt is appropriate, and light-coloured vinegar, brown sugar, sesame oil, ground pepper, chickens' extract are a small amount of.
Manufacturing process is as follows:
A. cabbage cabbage heart part excavated with cutter, dish leaf slices taken off, after cleaning, thoroughly drain well is for subsequent use.
B. every sheet cabbage hand is torn into about 3 ~ 4 small pieces, more evenly sprinkles flavoring and make its naturally softening water outlet, salt solution can be outwelled after about 2 ~ 3 hours.
C. carrot, ginger are cleaned, and carrot chopping, ginger simple stage property is for subsequent use, flavoring for mixture is mixed thoroughly and is sweet and sour juice.
D. be mixed together evenly by cabbage, carrot silk, bruised ginger and sweet and sour juice, In Shade or refrigerate pickled about 1 day i.e. edible afterwards, period need be stirred repeatedly evenly tasty to make, and refrigeration about can preserve 2 weeks.
The manufacture craft of sauerkraut bean curd with odor of the present invention, is characterized in that the manufacturing process of bean curd is as follows:
A. soya bean bubble is sent out, soak rear clear water and clean, change to clear water 20 ~ 25kg, wear into magma with stone mill, then add and mix thoroughly with the warm water of magma as much, load in cloth bag, firmly juice is extruded, then squeeze entering after boiling water is mixed thoroughly in bean dregs again, bean dregs are not touched with one's hand so continuously.
B. when soya-bean milk has squeezed, skim foam, juice is entered pot big fire boiled, pour in cylinder, add gypsum juice, limit edged waddy stirs, and after about stirring 15 ~ 20 turns, can drip little water, as mixed with slurry, representing that gypsum juice is inadequate, must add some gypsum juice again and stir.As the water that instills with starching mixing, namely become jellied bean curd after about spending 20 minutes.Be scooped into by jellied bean curd in tub, cover plank, press scheelite block, pressure is anhydrated point, bean curd.
The manufacture craft of sauerkraut bean curd with odor of the present invention, is characterized in that its manufacturing process is as follows:
Wherein batching is as follows:
A. major ingredient: rotten 30 pieces (1.5 cm thicks, the 5X5 centimetre) of refining white peas or beans.
B. condiment: vegetable oil 2000 grams, (real consumption 100 grams), chilli oil 50 grams, taste reaches U.S. 50 grams, sesame oil 25 grams, monosodium glutamate 2.5 grams, chicken soup 100 grams, 25 grams, garlic end, 25 grams, caraway.
Manufacturing process is as follows:
A. green alum 3 grams enters in square rafter, stirring, putting into bean curd to entering boiling water rod.Spring and autumn, soak time was 2--5 hour, summer 1--2 hour, winter 6--10 hour, the firmly many bubbles of embryo of silkworms, soft few bubble, halogen well takes out afterwards, washes with cold boiling water, loads drain well (water after washing is kept) in sieve, wash water dense time pour in bittern.
B. use chilli oil, taste reaches U.S., sesame oil, monosodium glutamate, and garlic end, caraway converts into material with a little soup.
C. after rusting being boiled, bean curd block-by-block cook deep fry for five minutes (fire large time, use little fire, burned is as the criterion thoroughly) become outer burnt in tenderly to pull out, enter dish and will convert material and be poured on bean curd.
Finally, by ready-made bean curd with odor, be equipped with sauerkraut and edible.
Compared with prior art, the invention has the beneficial effects as follows; The present invention takes full advantage of the modulator approach of speciality bittern, bean curd, adds the garnishes of the nutriments such as sauerkraut, and its way is simple, special taste, nutritious, and not easily gets angry after eating.
Detailed description of the invention
A kind of sauerkraut bean curd with odor of the present invention, comprise and make bittern, sauerkraut and bean curd three process, bittern is formulated by multiple material, bean curd be with containing the high good quality soybeans of protein for raw material, through bubble beans, defibrination, filter pulp, order halogen, prior fermentation, pickle, fill with that the multiple working procedure such as soup, later stage fermentation makes.Fresh vegetables is made it have certain tart flavour through certain processing method and makes by sauerkraut.
The batching of bittern is as follows:
Batching: chilli 400g, ginger block 50g, onion parts 70g, anistree 20g, cassia bark 8g, fennel seeds 10g, tsaoko 10g, Chinese prickly ash 10g, cloves 5g, fructus amomi 8g, cardamom 12g, Lysimachia sikokiana 5g, spiceleaf 5g, refined salt 100g, monosodium glutamate 15g, red yeast rice 50g, fresh soup 5000g, Clean products 2000g.
The manufacturing process of bittern is as follows:
A. chilli is cut into joint, and other spices clear water slightly steep, draining.Red yeast rice adds clear water 1200g and endures remarkably, and drop slag stays juice stand-by.
B. clean pot is got angry, and drains the oil and burns to three one-tenths heat, and lower chilli joint, the spices drained and green onion ginger are slightly fried, and participate in fresh soup and have endured red yeast rice water, call in refined salt, monosodium glutamate boiled after, change little fiery infusion 2 hours, until after overflow fragrance, pungent, thick gravy.
Points for attention:
A. bittern is sure not to be stained with oil, pays attention to sanitation and hygiene, and anti-foreign material are mixed into, and grasps flexibly according to the four seasons different temperature, makes it the moment to be in yeastiness.Continuous use added a major ingredient every 3 months, way and deal the same (not adding green alum and soda ash) used time will be noted often staying old bittern (better more for a long time).
B. the normal standard of bittern is checked to be fermentation.If azymic, when smell is abnormal, its way is burnt red by clean firebrick
Be placed in thing water and impel fermentation, meanwhile, also suitably add some seasoning matter by above-mentioned formula and enter, after making it ferment flat cause spoiled.
The batching of sauerkraut is as follows:
A. material: cabbage 1, carrot half, Jiang Shaoliang.
B. flavoring: salt is appropriate, and light-coloured vinegar, brown sugar, sesame oil, ground pepper, chickens' extract are a small amount of.
The manufacturing process of sauerkraut is as follows:
A. cabbage cabbage heart part excavated with cutter, dish leaf slices taken off, after cleaning, thoroughly drain well is for subsequent use.
B. every sheet cabbage hand is torn into about 3 ~ 4 small pieces, more evenly sprinkles flavoring and make its naturally softening water outlet, about 2 ~ 3 is little
Time after salt solution can be outwelled.
C. carrot, ginger are cleaned, and carrot chopping, ginger simple stage property is for subsequent use, flavoring for mixture is mixed thoroughly and is sweet and sour juice.
D. be mixed together evenly by cabbage, carrot silk, bruised ginger and sweet and sour juice, In Shade or refrigerate pickled about 1 day i.e. edible afterwards, period need be stirred repeatedly evenly tasty to make, and refrigeration about can preserve 2 weeks.
The manufacturing process of bean curd is as follows:
A. soya bean bubble is sent out, soak rear clear water and clean, change to clear water 20 ~ 25kg, wear into magma with stone mill, then add and mix thoroughly with the warm water of magma as much, load in cloth bag, firmly juice is extruded, then squeeze entering after boiling water is mixed thoroughly in bean dregs again, bean dregs are not touched with one's hand so continuously.
B. when soya-bean milk has squeezed, skim foam, juice is entered pot big fire boiled, pour in cylinder, add gypsum juice, limit edged waddy stirs, and after about stirring 15 ~ 20 turns, can drip little water, as mixed with slurry, representing that gypsum juice is inadequate, must add some gypsum juice again and stir.As the water that instills with starching mixing, namely become jellied bean curd after about spending 20 minutes.Be scooped into by jellied bean curd in tub, cover plank, press scheelite block, pressure is anhydrated point, bean curd.
The manufacturing process of sauerkraut bean curd with odor is as follows:
Prepare batching as follows:
A. major ingredient: rotten 30 pieces (1.5 cm thicks, the 5X5 centimetre) of refining white peas or beans.
B. condiment: vegetable oil 2000 grams, (real consumption 100 grams), chilli oil 50 grams, taste reaches U.S. 50 grams, sesame oil 25 grams, monosodium glutamate 2.5 grams, chicken soup 100 grams, 25 grams, garlic end, 25 grams, caraway.
Manufacturing process is as follows:
A. green alum 3 grams enters in square rafter, stirring, putting into bean curd to entering boiling water rod.Spring and autumn, soak time was 2--5 hour, summer 1--2 hour, winter 6--10 hour, the firmly many bubbles of embryo of silkworms, soft few bubble, halogen well takes out afterwards, washes with cold boiling water, loads drain well (water after washing is kept) in sieve, wash water dense time pour in bittern.
B. use chilli oil, taste reaches U.S., sesame oil, monosodium glutamate, and garlic end, caraway converts into material with a little soup.
C. after rusting being boiled, bean curd block-by-block cook deep fry for five minutes (fire large time, use little fire, burned is as the criterion thoroughly) become outer burnt in tenderly to pull out, enter dish and will convert material and be poured on bean curd.
Finally, by ready-made bean curd with odor, be equipped with sauerkraut and edible.
The above is only preferred embodiment of the present invention, is not restriction the present invention being made to other form.It will be appreciated by those skilled in the art that and can carry out multiple changes and improvements when not departing from the protection domain described in claims of the present invention.
Claims (5)
1. a manufacture craft for sauerkraut bean curd with odor, is characterized in that comprising and makes bittern, sauerkraut and bean curd three process, and bean curd take soya bean as raw material, through bubble beans, defibrination, filter pulp, order halogen, prior fermentation, pickle, fill with soup, later stage fermentation operation is made.
2. the manufacture craft of a kind of sauerkraut bean curd with odor according to claim 1, is characterized in that batching and the manufacturing process of bittern;
Wherein batching is as follows:
Chilli 400g, ginger block 50g, onion parts 70g, anistree 20g, cassia bark 8g, fennel seeds 10g, tsaoko 10g, Chinese prickly ash 10g, cloves 5g, fructus amomi 8g, cardamom 12g, Lysimachia sikokiana 5g, spiceleaf 5g, refined salt 100g, monosodium glutamate 15g, red yeast rice 50g, fresh soup 5000g, Clean products 2000g;
Manufacturing process is as follows:
A. chilli is cut into joint, and other spices clear water slightly steep, draining; Red yeast rice adds clear water 1200g and endures remarkably, and drop slag stays juice stand-by;
B. clean pot is got angry, and drains the oil and burns to three one-tenths heat, and lower chilli joint, the spices drained and green onion ginger are slightly fried, and mix fresh soup and have endured red yeast rice water, call in refined salt, monosodium glutamate boiled after, change little fiery infusion 2 hours, until after overflow fragrance, pungent, thick gravy;
In manufacturing process, bittern is sure not to be stained with oil; Continuous use added a major ingredient every 3 months, way and deal the same; If bittern azymic, when smell is abnormal, clean firebrick is burnt red being placed in water and impels fermentation.
3. the manufacture craft of a kind of sauerkraut bean curd with odor according to claim 1, is characterized in that batching and the manufacturing process of sauerkraut;
Wherein batching is as follows:
A. material: cabbage 1, carrot half, Jiang Shaoliang;
B. flavoring: salt is appropriate, and light-coloured vinegar, brown sugar, sesame oil, ground pepper, chickens' extract are a small amount of;
Manufacturing process is as follows:
A. cabbage cabbage heart part excavated with cutter, dish leaf slices taken off, after cleaning, thoroughly drain well is for subsequent use;
B. every sheet cabbage hand is torn into about 3 ~ 4 small pieces, more evenly sprinkles flavoring and make its naturally softening water outlet, salt solution can be outwelled after about 2 ~ 3 hours;
C. carrot, ginger are cleaned, carrot chopping, and ginger simple stage property is for subsequent use, flavoring for mixture is mixed thoroughly and is sweet and sour juice;
D. be mixed together evenly by cabbage, carrot silk, bruised ginger and sweet and sour juice, In Shade or refrigerate pickled about 1 day i.e. edible afterwards, period need be stirred repeatedly evenly tasty to make.
4. the manufacture craft of a kind of sauerkraut bean curd with odor according to claim 1, is characterized in that the manufacturing process of bean curd is as follows:
A. soya bean bubble is sent out, soak rear clear water and clean, change to clear water 20 ~ 25kg, wear into magma with stone mill, then add and mix thoroughly with the warm water of magma as much, load in cloth bag, firmly juice is extruded, then squeeze again entering after boiling water is mixed thoroughly in bean dregs, so continuously until bean dregs are not touched with one's hand;
B. when soya-bean milk has squeezed, skim foam, juice is entered pot big fire boiled, pour in cylinder, add gypsum juice, limit edged waddy stirs, and after stirring 15 ~ 20 turns, drips upper little water; As mixed with slurry, representing that gypsum juice is inadequate, some gypsum juice must be added again and stir again; As the water that instills with starching mixing, namely become jellied bean curd after about spending 20 minutes; Be scooped into by jellied bean curd in tub, cover plank, press scheelite block, pressure is anhydrated point, bean curd.
5. the manufacture craft of a kind of sauerkraut bean curd with odor according to claim 1, its manufacturing process is as follows:
Prepare batching as follows:
A. major ingredient: rotten 30 pieces of refining white peas or beans;
B. condiment: vegetable oil 2000 grams; Chilli oil 50 grams, taste reaches U.S. 50 grams, sesame oil 25 grams, monosodium glutamate 2.5 grams, chicken soup 100 grams, 25 grams, garlic end, 25 grams, caraway;
Manufacturing process is as follows:
A. green alum 3 grams enters in square rafter, stirring, putting into bean curd to entering boiling water rod; Spring and autumn, soak time was 2-5 hour, summer 1-2 hour, winter 6-10 hour, halogen well takes out afterwards, cleans with cold boiling water, loads drain well in sieve, wash water dense time pour in bittern;
B. use chilli oil, taste reaches U.S., sesame oil, monosodium glutamate, garlic end, and caraway converts into material with a little soup;
C., after rusting being boiled, bean curd block-by-block is cooked deep fry for five minutes, become outer burnt in tenderly to pull out, enter dish and will convert material and be poured on bean curd.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410618340.0A CN105558078A (en) | 2014-11-06 | 2014-11-06 | Preparation process of pickled Chinese vegetable-flavor fermented soybean curd |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410618340.0A CN105558078A (en) | 2014-11-06 | 2014-11-06 | Preparation process of pickled Chinese vegetable-flavor fermented soybean curd |
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| CN105558078A true CN105558078A (en) | 2016-05-11 |
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| CN201410618340.0A Pending CN105558078A (en) | 2014-11-06 | 2014-11-06 | Preparation process of pickled Chinese vegetable-flavor fermented soybean curd |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112425724A (en) * | 2020-11-27 | 2021-03-02 | 湖南湘勇盛农产品开发有限公司 | Production method of spicy hot strong-smelling preserved bean curd |
-
2014
- 2014-11-06 CN CN201410618340.0A patent/CN105558078A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112425724A (en) * | 2020-11-27 | 2021-03-02 | 湖南湘勇盛农产品开发有限公司 | Production method of spicy hot strong-smelling preserved bean curd |
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| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20160511 |
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| WD01 | Invention patent application deemed withdrawn after publication |