CN105685257A - Hard beancurd with taste of pickled pepper and preparation method thereof - Google Patents
Hard beancurd with taste of pickled pepper and preparation method thereof Download PDFInfo
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Abstract
The invention discloses hard beancurd with the taste of pickled pepper and a preparation method thereof. The hard beancurd is prepared from the following raw materials in parts by weight: 130 to 230 parts of soybean, 13 to 23 parts of the pickled pepper, 830 to 930 parts of brine, 7 to 15 parts of coagulator, 5 to 13 parts of protective agent and 18 to 28 parts of seasoner. The preparation method comprises the steps of pretreating the soybean, pulping, solidifying, slicing, baking, marinating, and seasoning a finished product. The preparation method has the advantages of simplicity, easiness in operation and low cost, the prepared hard beancurd with the taste of the pickled peppes has unique flavor, and the problems of single taste, poor elasticity and poor taste of existing hard beancurd are solved.
Description
Technical field
The present invention relates to food processing technology field, be specifically related to a kind of pickled pepper flavor dried tofu and preparation method thereof。
Background technology
Dried tofu is famous one snack, deeply being liked by everybody, its golden yellow color, quality is tender, cold drinks and snachs is more preferably, dried tofu is the reprocessing goods of bean curd, and dried tofu is nutritious, in hard band tough, for a long time put not bad, it does not contain only a large amount of protein, fat, carbohydrate, mineral possibly together with multiple needed by human body such as calcium, phosphorus, ferrum, being described as " vegetarian ham ", containing substantial amounts of vegetable protein in dried tofu, diabetes patient also can relieved eat。
It is worth and edibility owing to dried tofu has better nutritivity, therefore the processing technique of dried tofu is also increasing, patent document if publication number is CN105076478A discloses the manufacture method of dried tofu, its operating procedure includes: take auxiliary and condiment and Chinese medicine adjuvant, auxiliary and condiment includes Sal, Rhizoma Zingiberis Recens, Bulbus Allii, Pericarpium Zanthoxyli, Fructus Capsici, anise, Cortex cinnamomi japonici (Ramulus Cinnamomi), Fructus Foeniculi, Herba Pelargonii Graveolentis and Rhizoma et radix valerianae, Chinese medicine adjuvant includes the Radix Angelicae Dahuricae, Fructus Amomi Rotundus, the Rhizoma Atractylodis Macrocephalae, Bulbus Lilii, the Rhizoma Anemarrhenae, the Radix Astragali, Radix Codonopsis, Radix Angelicae Sinensis, Flos Caryophylli, Ramulus Cinnamomi, obtain halogen raw material, standby；Make core material: take Semen Phaseoli, Semen phaseoli radiati, Semen Coicis and Semen Pisi sativi, after pulverizing, add water boil, obtain core material cream, standby；Make bean base: be fabricated to that the upper and lower are dried tofu layer, middle level is core material layer side stratiform bean base；Then through blank, stew in soy sauce, fried, inspection, packaging, obtain finished product。The technical problem to be solved in the present invention be to provide a kind of taste enrich, there is skin care, the manufacture method of the dried tofu of airway dysfunction of enriching blood, carry。Although the manufacture method of this dried tofu effectively raise the health-care effect of dried tofu make it have skin care, the effect of gas of enriching blood, carry, but owing to raw material containing substantial amounts of Chinese medicine ingredients, the dried tofu prepared be can not be guaranteed in taste, can cause that the dried tofu prepared has bitter taste to a certain extent。
And for example publication number is that the patent document justice of CN104222307A has opened a kind of dried tofu, is made up of the raw material of following weight portion: water 49%-53%, Semen sojae atricolor 45%-48%, monosodium glutamate 0.5%-1%, Sal 1%-2%, coagulator 0.3%-0.8%, defoamer 0.1%-0.2%, spice 0.25%-0.6%。First with sodium bicarbonate and cysteine mixed solution, Semen sojae atricolor is carried out immersion treatment, carry out steaming and decocting step, fishy smell composition therein can reduced, also can obtain low-molecular-weight soybean peptide, make the dried tofu sheet being eventually fabricated have the feature of excellent taste, there is certain nutritive value。The preparation of this dried tofu has continued traditional processing method and has also effectively overcome the problem of fishy smell composition, but it is single to there is taste, it is impossible to meet the different regions crowd requirement to dried tofu taste。
As from the foregoing, although existing dried tofu and processing technique thereof are very diversified, but all ubiquity dried tofu poor flexibility, taste is single, mouthfeel is poor, nutrition and taste can not be taken into account problem。
Summary of the invention
It is desirable to provide a kind of pickled pepper flavor dried tofu and preparation method thereof, to solve that the mouthfeel that numerous dried tofu exists is poor, taste is single, the problem that can not take into account of poor flexibility, nutrition and taste。
The present invention is achieved by the following technical programs:
A kind of pickled pepper flavor dried tofu, it is made up of following raw material: Semen Glycines 130-230 part, bubble green pepper 13-23 part, salt 830-930 part, coagulator 7-15 part, protective agent 5-13 part, flavouring agent 18-28 part。
Described pickled pepper flavor dried tofu is made up of following raw material: Semen Glycines 150-210 part, bubble green pepper 15-21 part, salt 850-910 part, coagulator 9-13 part, protective agent 7-11 part, flavouring agent 20-26 part。
Described pickled pepper flavor dried tofu is made up of following raw material: Semen Glycines 180 parts, bubble green pepper 18 parts, 880 parts of salt, 11 parts of coagulator, protective agent 9 parts, flavouring agent 23 parts。
Described flavouring agent is chilli oil and cumin powder forms according to the proportions that mass ratio is 2:1。
Described coagulator is the one in gluconic acid lactone, Gypsum Fibrosum, calcium acetate, calcium chloride。
Described protective agent is the one in disodium hydrogen phosphate, sodium tartrate, sodium dihydrogen phosphate。
Described salt is made up of following raw material by weight percentage: anistree 0.4%, Herba Pelargonii Graveolentis 0.3%, Cortex cinnamomi japonici (Ramulus Cinnamomi) 0.2%, five spice powder 0.5%, Sal 5%, white sugar 3%, Pericarpium Zanthoxyli 0.8%, dark soy sauce 10%, light soy sauce 8%, Fructus Foeniculi 0.4%, Fructus Tsaoko 0.2%, Rhizoma Zingiberis Recens 0.6%, Semen Sesami 0.8%, Semen Myristicae 0.1%, all the other be water。
The preparation method of described salt is: be bundled into spice bag by after anise, Herba Pelargonii Graveolentis, Cortex cinnamomi japonici (Ramulus Cinnamomi), five spice powder, Pericarpium Zanthoxyli, Fructus Foeniculi, Fructus Tsaoko, Rhizoma Zingiberis Recens, Semen Sesami, Semen Myristicae mix homogeneously with gauze, spice bag is put into big fire in water and boils 30-60min, then in water, add Sal, after white sugar, dark soy sauce, the little fire of light soy sauce continue to boil 8-16min, take out spice bag and namely obtain salt。
The preparation method that present invention also offers above-mentioned pickled pepper flavor dried tofu, the method comprises the following steps:
A, Semen Glycines pretreatment: after first being cleaned by Semen Glycines clear water, soak 3-8h with cold water according to ratio that mass ratio is 1:2.5, when be dipped into Semen Glycines flexible, without hard sense, de-robe, that Semen Sojae Preparatum is opened in stranding is slightly convex, when flap embrittlement does not send out bran；
B, slurrying process: take out after soaked Semen Glycines clear water is cleaned and put into and carry out defibrination process in pulverizer, defibrination process adds water defibrination according to the ratio that mass ratio is 1:2 of Semen Glycines Yu water, add water time control water pressure invariableness, water flow stationary, then through after filtering prepared bean milk put into pot boils after be further continued for boiling 2-5min after get out；
C, solidification stripping and slicing: be after the depth of water solution of 20-25 DEG C by coagulator and protective agent temperature; the mixed aqueous solution obtained is quickly adding in the bean milk that temperature is 75-79 DEG C and stirs; standing is frozen into tofu pudding; put in forming machine compressing after tofu pudding is bound up with gauze, be then cut into bulk and namely obtain dried tofu block；
D, baking: put in the dehydrator that temperature is 80-90 DEG C by prepared dried tofu block, being dried to dried tofu block water content is 10-14%；
E, stew in soy sauce: prepared dried tofu block and bubble green pepper are put into boiling with soft fire 1-2h in preprepared salt simultaneously and closes fire, filter after standing 24h and pull dried tofu out；
F, seasoning finished product: after the dried tofu squeezing extrusion salt completed by stew in soy sauce, in surface brush, flavouring agent is put in baking box, controls temperature and is 160-180 DEG C, namely hot air circulation baking 15-18min obtains pickled pepper flavor dried tofu finished product then through sterilization, packaging。
The beneficial effects of the present invention is: first Semen Glycines is put into and carry out defibrination process after soaking in water with water according to a certain percentage by the present invention, strict control hydraulic pressure and addition speed in the process processed, lubrication and cooling effect can not only be played, prevent the degeneration of protein, and enable to the Separation of Proteins that grinds out, form good sol, the bean milk ground is fine and smooth uniformly, overcome because current are excessive, grind thinless, bean sticks with paste the problem having grain, also overcome and cause that because current are too small abrasive disc heating makes protein denaturation, the problem affecting product quality, defibrination is heated in bean milk protein generation degeneration after completing alleviates abnormal flavour, improve the nutritive value of soybean protein, extend the freshness date of product, the process of coagulation forming is strictly passed through temperature control, coagulator is with protectant and execute, overcome temperature height, setting rate is fast, gel tissue shrinks, structure mesh is little, poor water retention property, bean curd elasticity is little, send out the problem extremely hardened, it also avoid temperature too low, cause that bean curd water content is too high, lack flexibility, the problem of frangible not molding, carry out baking the dried tofu block that solidification stripping and slicing completes to obtain without enabling to dried tofu consolidation more, the problem that dried tofu block easily falls slag in stew in soy sauce process can also be solved to the full extent, the integrity making dried tofu is better protected, dried tofu block is put in self-control salt with bubble green pepper by stew in soy sauce process and carries out stew in soy sauce, effectively bubble green pepper Middle nutrition material and fragrance are penetrated in bean curd, make the dried tofu Fructus Capsici fragrance not easily loss naturally prepared, nutritive value is higher, this preparation method is simple to operation, cost is low, and the pickled pepper flavor dried tofu unique flavor prepared, solve existing dried tofu taste single, poor flexibility, the problem that mouthfeel is not good。
Accompanying drawing explanation
Fig. 1 is the process chart of the present invention
Detailed description of the invention
Below in conjunction with drawings and Examples, technical scheme is further described, but claim scope be not limited to described in。
Embodiment one
Formula: Semen Glycines 130 parts, bubble green pepper 13 parts, 830 parts of salt, 7 parts of coagulator, protective agent 5 parts, flavouring agent 18 parts。
Making from brine is standby: be bundled into spice bag by after anise, Herba Pelargonii Graveolentis, Cortex cinnamomi japonici (Ramulus Cinnamomi), five spice powder, Pericarpium Zanthoxyli, Fructus Foeniculi, Fructus Tsaoko, Rhizoma Zingiberis Recens, Semen Sesami, Semen Myristicae mix homogeneously with gauze, spice bag is put into big fire in water and boils 30min, then in water, add Sal, after white sugar, dark soy sauce, the little fire of light soy sauce continue to boil 8min, take out spice bag and namely obtain salt。
Prepared by pickled pepper flavor dried tofu:
A, Semen Glycines pretreatment: after first being cleaned by Semen Glycines clear water, soak 3h with cold water according to ratio that mass ratio is 1:2.5, when be dipped into Semen Glycines flexible, without hard sense, de-robe, that Semen Sojae Preparatum is opened in stranding is slightly convex, when flap embrittlement does not send out bran；
B, slurrying process: take out after soaked Semen Glycines clear water is cleaned and put into and carry out defibrination process in pulverizer, defibrination process adds water defibrination according to the ratio that mass ratio is 1:2 of Semen Glycines Yu water, add water time control water pressure invariableness, water flow stationary, then through after filtering prepared bean milk put into pot boils after be further continued for boiling 2min after get out；
C, solidification stripping and slicing: be after the depth of water solution of 20 DEG C by coagulator and protective agent temperature; the mixed aqueous solution obtained is quickly adding in the bean milk that temperature is 75 DEG C and stirs; standing is frozen into tofu pudding; put in forming machine compressing after tofu pudding is bound up with gauze, be then cut into bulk and namely obtain dried tofu block；
D, baking: put in the dehydrator that temperature is 80 DEG C by prepared dried tofu block, being dried to dried tofu block water content is 14 DEG C；
E, stew in soy sauce: prepared dried tofu block and bubble green pepper are put into boiling with soft fire 1h in preprepared salt simultaneously and closes fire, filter after standing 24h and pull dried tofu out；
F, seasoning finished product: after the dried tofu squeezing extrusion salt completed by stew in soy sauce, in surface brush, flavouring agent is put in baking box, and controlling temperature is 160 DEG C, hot air circulation baking 15min, namely obtains pickled pepper flavor dried tofu finished product then through sterilization, packaging。
Embodiment two
Formula: Semen Glycines 230 parts, bubble green pepper 23 parts, 930 parts of salt, 15 parts of coagulator, protective agent 13 parts, flavouring agent 28 parts。
Making from brine is standby: be bundled into spice bag by after anise, Herba Pelargonii Graveolentis, Cortex cinnamomi japonici (Ramulus Cinnamomi), five spice powder, Pericarpium Zanthoxyli, Fructus Foeniculi, Fructus Tsaoko, Rhizoma Zingiberis Recens, Semen Sesami, Semen Myristicae mix homogeneously with gauze, spice bag is put into big fire in water and boils 60min, then in water, add Sal, after white sugar, dark soy sauce, the little fire of light soy sauce continue to boil 16min, take out spice bag and namely obtain salt。
Prepared by pickled pepper flavor dried tofu:
A, Semen Glycines pretreatment: after first being cleaned by Semen Glycines clear water, soak 8h with cold water according to ratio that mass ratio is 1:2.5, when be dipped into Semen Glycines flexible, without hard sense, de-robe, that Semen Sojae Preparatum is opened in stranding is slightly convex, when flap embrittlement does not send out bran；
B, slurrying process: take out after soaked Semen Glycines clear water is cleaned and put into and carry out defibrination process in pulverizer, defibrination process adds water defibrination according to the ratio that mass ratio is 1:2 of Semen Glycines Yu water, add water time control water pressure invariableness, water flow stationary, then through after filtering prepared bean milk put into pot boils after be further continued for boiling 5min after get out；
C, solidification stripping and slicing: be after the depth of water solution of 25 DEG C by coagulator and protective agent temperature; the mixed aqueous solution obtained is quickly adding in the bean milk that temperature is 79 DEG C and stirs; standing is frozen into tofu pudding; put in forming machine compressing after tofu pudding is bound up with gauze, be then cut into bulk and namely obtain dried tofu block；
D, baking: put in the dehydrator that temperature is 90 DEG C by prepared dried tofu block, being dried to dried tofu block water content is 10%；
E, stew in soy sauce: prepared dried tofu block and bubble green pepper are put into boiling with soft fire 2h in preprepared salt simultaneously and closes fire, filter after standing 24h and pull dried tofu out；
F, seasoning finished product: after the dried tofu squeezing extrusion salt completed by stew in soy sauce, in surface brush, flavouring agent is put in baking box, and controlling temperature is 180 DEG C, hot air circulation baking 18min, namely obtains pickled pepper flavor dried tofu finished product then through sterilization, packaging。
Embodiment three
Formula: Semen Glycines 150 parts, bubble green pepper 15 parts, 850 parts of salt, 9 parts of coagulator, protective agent 7 parts, flavouring agent 20 parts。
Making from brine is standby: be bundled into spice bag by after anise, Herba Pelargonii Graveolentis, Cortex cinnamomi japonici (Ramulus Cinnamomi), five spice powder, Pericarpium Zanthoxyli, Fructus Foeniculi, Fructus Tsaoko, Rhizoma Zingiberis Recens, Semen Sesami, Semen Myristicae mix homogeneously with gauze, spice bag is put into big fire in water and boils 30min, then in water, add Sal, after white sugar, dark soy sauce, the little fire of light soy sauce continue to boil 8min, take out spice bag and namely obtain salt。
Prepared by pickled pepper flavor dried tofu:
A, Semen Glycines pretreatment: after first being cleaned by Semen Glycines clear water, soak 3h with cold water according to ratio that mass ratio is 1:2.5, when be dipped into Semen Glycines flexible, without hard sense, de-robe, that Semen Sojae Preparatum is opened in stranding is slightly convex, when flap embrittlement does not send out bran；
B, slurrying process: take out after soaked Semen Glycines clear water is cleaned and put into and carry out defibrination process in pulverizer, defibrination process adds water defibrination according to the ratio that mass ratio is 1:2 of Semen Glycines Yu water, add water time control water pressure invariableness, water flow stationary, then through after filtering prepared bean milk put into pot boils after be further continued for boiling 2min after get out；
C, solidification stripping and slicing: be after the depth of water solution of 20 DEG C by coagulator and protective agent temperature; the mixed aqueous solution obtained is quickly adding in the bean milk that temperature is 75 DEG C and stirs; standing is frozen into tofu pudding; put in forming machine compressing after tofu pudding is bound up with gauze, be then cut into bulk and namely obtain dried tofu block；
D, baking: put in the dehydrator that temperature is 80 DEG C by prepared dried tofu block, being dried to dried tofu block water content is 14%；
E, stew in soy sauce: prepared dried tofu block and bubble green pepper are put into boiling with soft fire 1h in preprepared salt simultaneously and closes fire, filter after standing 24h and pull dried tofu out；
F, seasoning finished product: after the dried tofu squeezing extrusion salt completed by stew in soy sauce, in surface brush, flavouring agent is put in baking box, and controlling temperature is 160 DEG C, hot air circulation baking 15min, namely obtains pickled pepper flavor dried tofu finished product then through sterilization, packaging。
Embodiment four
Formula: Semen Glycines 210 parts, bubble green pepper 21 parts, 910 parts of salt, 13 parts of coagulator, protective agent 11 parts, flavouring agent 26 parts。
Making from brine is standby: be bundled into spice bag by after anise, Herba Pelargonii Graveolentis, Cortex cinnamomi japonici (Ramulus Cinnamomi), five spice powder, Pericarpium Zanthoxyli, Fructus Foeniculi, Fructus Tsaoko, Rhizoma Zingiberis Recens, Semen Sesami, Semen Myristicae mix homogeneously with gauze, spice bag is put into big fire in water and boils 60min, then in water, add Sal, after white sugar, dark soy sauce, the little fire of light soy sauce continue to boil 16min, take out spice bag and namely obtain salt。
Prepared by pickled pepper flavor dried tofu:
A, Semen Glycines pretreatment: after first being cleaned by Semen Glycines clear water, soak 8h with cold water according to ratio that mass ratio is 1:2.5, when be dipped into Semen Glycines flexible, without hard sense, de-robe, that Semen Sojae Preparatum is opened in stranding is slightly convex, when flap embrittlement does not send out bran；
B, slurrying process: take out after soaked Semen Glycines clear water is cleaned and put into and carry out defibrination process in pulverizer, defibrination process adds water defibrination according to the ratio that mass ratio is 1:2 of Semen Glycines Yu water, add water time control water pressure invariableness, water flow stationary, then through after filtering prepared bean milk put into pot boils after be further continued for boiling 5min after get out；
C, solidification stripping and slicing: be after the depth of water solution of 25 DEG C by coagulator and protective agent temperature; the mixed aqueous solution obtained is quickly adding in the bean milk that temperature is 79 DEG C and stirs; standing is frozen into tofu pudding; put in forming machine compressing after tofu pudding is bound up with gauze, be then cut into bulk and namely obtain dried tofu block；
D, baking: put in the dehydrator that temperature is 90 DEG C by prepared dried tofu block, being dried to dried tofu block water content is 10%；
E, stew in soy sauce: prepared dried tofu block and bubble green pepper are put into boiling with soft fire 2h in preprepared salt simultaneously and closes fire, filter after standing 24h and pull dried tofu out；
F, seasoning finished product: after the dried tofu squeezing extrusion salt completed by stew in soy sauce, in surface brush, flavouring agent is put in baking box, and controlling temperature is 180 DEG C, hot air circulation baking 18min, namely obtains pickled pepper flavor dried tofu finished product then through sterilization, packaging。
Embodiment five
Formula: Semen Glycines 180 parts, bubble green pepper 18 parts, 880 parts of salt, 11 parts of coagulator, protective agent 9 parts, flavouring agent 23 parts。
Making from brine is standby: be bundled into spice bag by after anise, Herba Pelargonii Graveolentis, Cortex cinnamomi japonici (Ramulus Cinnamomi), five spice powder, Pericarpium Zanthoxyli, Fructus Foeniculi, Fructus Tsaoko, Rhizoma Zingiberis Recens, Semen Sesami, Semen Myristicae mix homogeneously with gauze, spice bag is put into big fire in water and boils 45min, then in water, add Sal, after white sugar, dark soy sauce, the little fire of light soy sauce continue to boil 8-16min, take out spice bag and namely obtain salt。
Prepared by pickled pepper flavor dried tofu:
A, Semen Glycines pretreatment: after first being cleaned by Semen Glycines clear water, soak 5.5h with cold water according to ratio that mass ratio is 1:2.5, when be dipped into Semen Glycines flexible, without hard sense, de-robe, that Semen Sojae Preparatum is opened in stranding is slightly convex, when flap embrittlement does not send out bran；
B, slurrying process: take out after soaked Semen Glycines clear water is cleaned and put into and carry out defibrination process in pulverizer, defibrination process adds water defibrination according to the ratio that mass ratio is 1:2 of Semen Glycines Yu water, add water time control water pressure invariableness, water flow stationary, then through after filtering prepared bean milk put into pot boils after be further continued for boiling 3.5min after get out；
C, solidification stripping and slicing: be after the depth of water solution of 22.5 DEG C by coagulator and protective agent temperature; the mixed aqueous solution obtained is quickly adding in the bean milk that temperature is 77 DEG C and stirs; standing is frozen into tofu pudding; put in forming machine compressing after tofu pudding is bound up with gauze, be then cut into bulk and namely obtain dried tofu block；
D, baking: put in the dehydrator that temperature is 85 DEG C by prepared dried tofu block, being dried to dried tofu block water content is 12%；
E, stew in soy sauce: prepared dried tofu block and bubble green pepper are put into boiling with soft fire 1.5h in preprepared salt simultaneously and closes fire, filter after standing 24h and pull dried tofu out；
F, seasoning finished product: after the dried tofu squeezing extrusion salt completed by stew in soy sauce, in surface brush, flavouring agent is put in baking box, and controlling temperature is 170 DEG C, hot air circulation baking 16.5min, namely obtains pickled pepper flavor dried tofu finished product then through sterilization, packaging。
Below in conjunction with specific experiment example, the present invention is described further。
Experimental example one
When different disposal, according to the color and luster of dried tofu, surface texture state, abnormal smells from the patient, form the dried tofu that embodiment in the present invention one, embodiment two, embodiment three, embodiment four, embodiment five prepared by 10 people subjective appreciation groups to evaluate, indices score value is 10 points, full marks are 30 points, result takes the meansigma methods of 10 people's scorings, and its evaluation result is as shown in table 1:
Table 1 results of sensory evaluation:
As seen from the above table, the score value no matter the pickled pepper flavor dried tofu that the present invention prepares obtains in color and luster, surface texture state, abnormal smells from the patient is all more than 24 points, fully belong to high-quality dried tofu series, therefore it is concluded that, the problem that the pickled pepper flavor dried tofu prepared by the present invention has huge lifting to solve in color and luster, surface texture state, abnormal smells from the patient, and mouthfeel that numerous dried tofu exists is poor, taste is single, poor flexibility, nutrition and taste can not be taken into account, is a kind of excellent dried tofu product。
Claims (9)
1. a pickled pepper flavor dried tofu, it is characterised in that: it is made up of following raw material: Semen Glycines 130-230 part, bubble green pepper 13-23 part, salt 830-930 part, coagulator 7-15 part, protective agent 5-13 part, flavouring agent 18-28 part。
2. pickled pepper flavor dried tofu according to claim 1, it is characterised in that: described pickled pepper flavor dried tofu is made up of following raw material: Semen Glycines 150-210 part, bubble green pepper 15-21 part, salt 850-910 part, coagulator 9-13 part, protective agent 7-11 part, flavouring agent 20-26 part。
3. pickled pepper flavor dried tofu according to claim 1, it is characterised in that: described pickled pepper flavor dried tofu is made up of following raw material: Semen Glycines 180 parts, bubble green pepper 18 parts, 880 parts of salt, 11 parts of coagulator, protective agent 9 parts, flavouring agent 23 parts。
4. according to the arbitrary described pickled pepper flavor dried tofu of claim 1-3, it is characterised in that: described flavouring agent is chilli oil and cumin powder forms according to the proportions that mass ratio is 2:1。
5. according to the arbitrary described pickled pepper flavor dried tofu of claim 1-3, it is characterised in that: described coagulator is the one in gluconic acid lactone, Gypsum Fibrosum, calcium acetate, calcium chloride。
6. according to the arbitrary described pickled pepper flavor dried tofu of claim 1-3, it is characterised in that: described protective agent is the one in disodium hydrogen phosphate, sodium tartrate, sodium dihydrogen phosphate。
7. according to the arbitrary described pickled pepper flavor dried tofu of claim 1-3, it is characterised in that: described salt is made up of following raw material by weight percentage: anistree 0.4%, Herba Pelargonii Graveolentis 0.3%, Cortex cinnamomi japonici (Ramulus Cinnamomi) 0.2%, five spice powder 0.5%, Sal 5%, white sugar 3%, Pericarpium Zanthoxyli 0.8%, dark soy sauce 10%, light soy sauce 8%, Fructus Foeniculi 0.4%, Fructus Tsaoko 0.2%, Rhizoma Zingiberis Recens 0.6%, Semen Sesami 0.8%, Semen Myristicae 0.1%, all the other be water。
8. pickled pepper flavor dried tofu according to claim 7, it is characterized in that: the preparation method of described salt is: be bundled into spice bag by after anise, Herba Pelargonii Graveolentis, Cortex cinnamomi japonici (Ramulus Cinnamomi), five spice powder, Pericarpium Zanthoxyli, Fructus Foeniculi, Fructus Tsaoko, Rhizoma Zingiberis Recens, Semen Sesami, Semen Myristicae mix homogeneously with gauze, spice bag is put into big fire in water and boils 30-60min, then in water, add Sal, after white sugar, dark soy sauce, the little fire of light soy sauce continue to boil 8-16min, take out spice bag and namely obtain salt。
9. one kind as arbitrary in claim 1-3 as described in the preparation method of pickled pepper flavor dried tofu, it is characterised in that: the method comprises the following steps:
A, Semen Glycines pretreatment: after first being cleaned by Semen Glycines clear water, soak 3-8h with cold water according to ratio that mass ratio is 1:2.5, when be dipped into Semen Glycines flexible, without hard sense, de-robe, that Semen Sojae Preparatum is opened in stranding is slightly convex, when flap embrittlement does not send out bran；
B, slurrying process: take out after soaked Semen Glycines clear water is cleaned and put into and carry out defibrination process in pulverizer, defibrination process adds water defibrination according to the ratio that mass ratio is 1:2 of Semen Glycines Yu water, add water time control water pressure invariableness, water flow stationary, then through after filtering prepared bean milk put into pot boils after be further continued for boiling 2-5min after get out；
C, solidification stripping and slicing: be after the depth of water solution of 20-25 DEG C by coagulator and protective agent temperature; the mixed aqueous solution obtained is quickly adding in the bean milk that temperature is 75-79 DEG C and stirs; standing is frozen into tofu pudding; put in forming machine compressing after tofu pudding is bound up with gauze, be then cut into bulk and namely obtain dried tofu block；
D, baking: put in the dehydrator that temperature is 80-90 DEG C by prepared dried tofu block, being dried to dried tofu block water content is 10-14%；
E, stew in soy sauce: prepared dried tofu block and bubble green pepper are put into boiling with soft fire 1-2h in preprepared salt simultaneously and closes fire, filter after standing 24h and pull dried tofu out；
F, seasoning finished product: after the dried tofu squeezing extrusion salt completed by stew in soy sauce, in surface brush, flavouring agent is put in baking box, controls temperature and is 160-180 DEG C, namely hot air circulation baking 15-18min obtains pickled pepper flavor dried tofu finished product then through sterilization, packaging。
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| CN106942389A (en) * | 2017-03-25 | 2017-07-14 | 周红 | A kind of nutrition and health care soaked chili squids dried bean curd |
| CN109258823A (en) * | 2018-11-05 | 2019-01-25 | 重庆江海食品开发有限公司 | A kind of pickled chilli flavor dried bean curd and preparation method thereof |
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