CN105746727A - Sauced spicy dried bean curd and preparation method thereof - Google Patents

Sauced spicy dried bean curd and preparation method thereof Download PDF

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Publication number
CN105746727A
CN105746727A CN201610176525.XA CN201610176525A CN105746727A CN 105746727 A CN105746727 A CN 105746727A CN 201610176525 A CN201610176525 A CN 201610176525A CN 105746727 A CN105746727 A CN 105746727A
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bean curd
dried bean
sauce
water
parts
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潘连云
刘发军
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Zhenyuan Ledoufang Food Co Ltd
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Zhenyuan Ledoufang Food Co Ltd
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Priority to CN201610176525.XA priority Critical patent/CN105746727A/en
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23CDAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C20/00Cheese substitutes
    • A23C20/02Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates
    • A23C20/025Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates mainly containing proteins from pulses or oilseeds

Abstract

The invention discloses sauced spicy dried bean curd and a preparation method thereof. The sauced spicy dried bean curd is prepared from raw materials in parts by weight as follows: 150-250 parts of soybeans, 20-30 parts of chili sauce, 850-950 parts of brine, 9-17 parts of a coagulant, 7-15 parts of a protective agent and 20-30 parts of seasoning. The preparation method comprises steps as follows: pretreatment of the soybeans, milking treatment, curdling and dicing, drying, marinating and finished product seasoning. The preparation method is simple, easy to operate and low in cost, the prepared sauced spicy dried bean curd is unique in flavor, and problems of single taste, poor elasticity and poor taste of existing dried bean curd are solved.

Description

A kind of sauce pungent dried bean curd and preparation method thereof
Technical field
The present invention relates to food processing technology field, be specifically related to a kind of sauce pungent dried bean curd and system thereof Preparation Method.
Background technology
Dried bean curd is one famous snack, is deeply liked by everybody, its golden yellow color, and quality is tender, More preferably, dried bean curd is the reprocessing goods of bean curd to cold food, and dried bean curd is nutritious, and hard middle band is tough, long Put not bad, its do not contain only a large amount of protein, fat, carbohydrate, possibly together with calcium, phosphorus, The mineral matter of the multiple needed by human body such as iron, is described as " vegetarian ham ", containing substantial amounts of in dried bean curd Vegetable protein, diabetes patient also can relieved eat.
Being worth and edibility owing to dried bean curd has better nutritivity, therefore the processing technology of dried bean curd is also Increasing, as the patent document of Publication No. CN105076478A discloses the making of dried bean curd Method, its operating procedure includes: take auxiliary and condiment and Chinese medicine auxiliary material, auxiliary and condiment include salt, Ginger, garlic, Chinese prickly ash, capsicum, anise, cassia bark, fennel, spiceleaf and vanilla, Chinese medicine accessory package Include the root of Dahurain angelica, cardamom, the bighead atractylodes rhizome, lily, the wind-weed, the Radix Astragali, Radix Codonopsis, Radix Angelicae Sinensis, cloves, cassia twig, Obtain halogen raw material, standby;Make core material: take red bean, mung bean, heart of a lotus seed Renhe pea, add after pulverizing Water boil, obtains core material cream, standby;Make beans base: be fabricated to the upper and lower be dried bean curd layer, Middle level is core material layer side stratiform beans base;Again through blank, stew in soy sauce, fried, check, pack, Obtain finished product.The technical problem to be solved in the present invention be to provide a kind of taste enrich, have beauty treatment, Enrich blood, carry the preparation method of dried bean curd of airway dysfunction.Although the preparation method of this dried bean curd effectively carries The health-care effect of high dried bean curd makes it have beauty treatment, the effect of gas of enriching blood, put forward, but due to Containing substantial amounts of traditional Chinese medicine ingredients in raw material so that the dried bean curd prepared can not get in terms of taste Ensure, the dried bean curd prepared can be caused to a certain extent to have bitter taste.
And for example the patent document justice of Publication No. CN104222307A has opened a kind of dried bean curd, by Following weight portion raw material composition: water 49%-53%, soybean 45%-48%, monosodium glutamate 0.5%-1%, Salt 1%-2%, coagulator 0.3%-0.8%, defoamer 0.1%-0.2%, spices 0.25%-0.6%. First with sodium acid carbonate and cysteine mixed solution, soybean is carried out immersion treatment, carry out boiling Step, can reduce fishy smell composition therein, also can obtain the Soybean Peptide of low-molecular-weight, makes last The dried bean curd sheet made has the feature of excellent taste, has certain nutritive value.This dried bean curd Preparation has continued traditional processing method and has the most effectively overcome the problem of fishy smell composition, but deposits Single at taste, it is impossible to meet the different regions crowd requirement to dried bean curd taste.
As from the foregoing, although existing dried bean curd and processing technology thereof are the most diversified, but the most general Store-through in dried bean curd poor flexibility, taste is single, mouthfeel is poor, nutrition and taste can not be taken into account asks Topic.
Summary of the invention
It is desirable to provide a kind of sauce pungent dried bean curd and preparation method thereof, to solve numerous dried bean curd The problem that the mouthfeel existed is poor, taste is single, poor flexibility, nutrition and taste can not be taken into account.
The present invention is achieved by the following technical programs:
A kind of sauce pungent dried bean curd, it is made up of following raw material: soya bean 150-250 part, Thick chilli sauce 20-30 part, bittern 850-950 part, coagulator 9-17 part, protective agent 7-15 part, tune Taste substance 20-30 part.
Described sauce pungent dried bean curd is made up of following raw material: soya bean 170-230 part, capsicum Sauce 17-23 part, bittern 870-930 part, coagulator 11-15 part, protective agent 9-13 part, flavoring 22-28 part.
Described sauce pungent dried bean curd is made up of following raw material: soya bean 200 parts, thick chilli sauce 20 Part, 900 parts of bittern, coagulator 13 parts, protective agent 11 parts, flavoring 25 parts.
Described flavoring is that chilli oil and cumin powder are according to the proportions that mass ratio is 2:1 Become.
Described coagulator is the one in glucolactone, gypsum, calcium acetate, calcium chloride.
Described protective agent is the one in disodium hydrogen phosphate, sodium tartrate, sodium dihydrogen phosphate.
Described bittern is made up of following raw material by weight percentage: anistree 0.4%, spiceleaf 0.3%, Cassia bark 0.2%, five-spice powder 0.5%, salt 5%, white sugar 3%, Chinese prickly ash 0.5%, dark soy sauce 10%, Light soy sauce 8%, fennel 0.4%, tsaoko 0.2%, ginger 0.6%, sesame 0.8%, nutmeg 0.1%, Chilli 0.3%, remaining be water.
The preparation method of described bittern is: by anise, spiceleaf, cassia bark, five-spice powder, Chinese prickly ash, Fennel, tsaoko, ginger, sesame, nutmeg, chilli are bundled into spices with gauze after mixing Bag, spices bag is put into big fire in water and boils 30-60min, then in water add salt, white sugar, After the little fire of dark soy sauce, light soy sauce continues to boil 8-16min, take out spices bag and i.e. obtain bittern.
Present invention also offers the preparation method of above-mentioned sauce pungent dried bean curd, the method includes following step Rapid:
A, soya bean pretreatment: first soya bean clear water is cleaned afterwards and cold water is 1 according to mass ratio: The ratio of 2.5 soaks 3-8h, flexible, without firmly feeling, do not take off robe, rubbing with the hands and open beans when being dipped into soya bean Lobe is the most convex, when flap embrittlement does not sends out chaff;
B, slurrying process: take out after soaked soya bean clear water is cleaned and put in pulverizer Row defibrination processes, and adds water according to the ratio that mass ratio is 1:2 of soya bean with water during defibrination Defibrination, controls water pressure invariableness, water flow stationary, then is put by prepared soya-bean milk after filtering when adding water Enter and get out after being further continued for after pot boils boiling 2-5min;
C, solidification stripping and slicing: after by coagulator and protective agent temperature being the depth of water solution of 20-25 DEG C, The mixed aqueous solution obtained is quickly adding in the soya-bean milk that temperature is 75-79 DEG C and stirs, Standing is frozen into Tofu pudding, puts in forming machine compressing, then after being bound up with gauze by Tofu pudding It is cut into bulk and i.e. obtains dried bean curd block;
D, baking: put into by prepared dried bean curd block in the dryer that temperature is 80-90 DEG C, be dried It is 10-14% to dried bean curd block water content;
E, stew in soy sauce: prepared dried bean curd block and thick chilli sauce are put into preprepared bittern simultaneously Middle boiling with soft fire 1-2h closes fire, filters and pull dried bean curd out after standing 24h;
F, seasoning finished product: raise at surface brush after the dried bean curd squeezing extrusion bittern that stew in soy sauce is completed Taste substance is put in baking box, controls temperature and is 160-180 DEG C, hot air circulation baking 15-18min, Sauce pungent dried bean curd finished product is i.e. obtained again through sterilization, packaging.
The beneficial effects of the present invention is: the present invention first soya bean is put in water soak after with water Carry out defibrination process according to a certain percentage, strict control hydraulic pressure and addition speed during processing Degree, can not only play lubrication and cooling effect, prevent the sex change of protein, Er Qieneng Enough making the Separation of Proteins that grinds out, form good sol, the soya-bean milk ground is thin Greasy uniformly overcoming because current are excessive, mill is thin, beans stick with paste the problem having grain, also overcome because of Current are too small causes abrasive disc heating to make protein denaturation, the problem affecting product quality, defibrination The protein generation sex change being heated after completing in soya-bean milk alleviates peculiar smell, improves soybean protein Nutritive value, extends the freshness date of product, during coagulation forming strict by temperature control, Coagulator, with protectant and execute, overcomes temperature high, and setting rate is fast, and gel tissue shrinks, Structure mesh is little, poor water retention property, and bean curd elasticity is little, sends out the problem extremely hardened, it also avoid temperature Spend low, cause bean curd water content too high, lack flexibility, the frangible problem not being molded, will be solidifying Gu the dried bean curd block that stripping and slicing completes to obtain carries out baking without enabling to dried bean curd more consolidation, moreover it is possible to The problem that solution dried bean curd block to the full extent easily falls slag during stew in soy sauce so that dried bean curd Integrality preferably protected, during stew in soy sauce, dried bean curd block is put into thick chilli sauce block Self-control bittern carries out stew in soy sauce, effectively thick chilli sauce Middle nutrition material and fragrance is penetrated into bean curd In so that the dried bean curd thick chilli sauce fragrance prepared is difficult to loss naturally, and nutritive value is higher, this Preparation method is simple to operation, low cost and the sauce pungent dried bean curd unique flavor prepared, solution Determine the existing problem that dried bean curd taste is single, poor flexibility, mouthfeel are the best.
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 wants The scope asking protection is not limited to described.
Embodiment one
Formula: soya bean 150 parts, thick chilli sauce 20 parts, 850 parts of bittern, coagulator 9 parts, protection Agent 7 parts, flavoring 20 parts.
Making from brine is standby: by anise, spiceleaf, cassia bark, five-spice powder, Chinese prickly ash, fennel, tsaoko, Ginger, sesame, nutmeg, chilli are bundled into spices bag with gauze, by spices bag after mixing Put into big fire in water and boil 30min, in water, then add salt, white sugar, dark soy sauce, light soy sauce little After fire continues to boil 8min, take out spices bag and i.e. obtain bittern.
Prepared by sauce pungent dried bean curd:
A, soya bean pretreatment: first soya bean clear water is cleaned afterwards and cold water is 1 according to mass ratio: The ratio of 2.5 soaks 3h, flexible, without firmly feeling, do not take off robe, rubbing with the hands and open beans when being dipped into soya bean Lobe is the most convex, when flap embrittlement does not sends out chaff;
B, slurrying process: take out after soaked soya bean clear water is cleaned and put in pulverizer Row defibrination processes, and adds water according to the ratio that mass ratio is 1:2 of soya bean with water during defibrination Defibrination, controls water pressure invariableness, water flow stationary, then is put by prepared soya-bean milk after filtering when adding water Enter and get out after being further continued for after pot boils boiling 2min;
C, solidification stripping and slicing: after by coagulator and protective agent temperature being the depth of water solution of 20 DEG C, will The mixed aqueous solution obtained is quickly adding in the soya-bean milk that temperature is 75 DEG C and stirs, and stands solidifying Admittedly become Tofu pudding, put in forming machine compressing after Tofu pudding is bound up with gauze, be then cut into block Shape i.e. obtains dried bean curd block;
D, baking: prepared dried bean curd block is put in the dryer that temperature is 80 DEG C, be dried to Dried bean curd block water content is 14%;
E, stew in soy sauce: prepared dried bean curd block and thick chilli sauce are put into preprepared bittern simultaneously Middle boiling with soft fire 1h closes fire, filters and pull dried bean curd out after standing 24h;
F, seasoning finished product: raise at surface brush after the dried bean curd squeezing extrusion bittern that stew in soy sauce is completed Taste substance is put in baking box, and controlling temperature is 160 DEG C, hot air circulation baking 15min, then through killing Bacterium, packaging i.e. obtain sauce pungent dried bean curd finished product.
Embodiment two
Formula: soya bean 250 parts, thick chilli sauce 30 parts, 950 parts of bittern, coagulator 17 parts, protection Agent 15 parts, flavoring 30 parts.
Making from brine is standby: by anise, spiceleaf, cassia bark, five-spice powder, Chinese prickly ash, fennel, tsaoko, Ginger, sesame, nutmeg, chilli are bundled into spices bag with gauze, by spices bag after mixing Put into big fire in water and boil 60min, in water, then add salt, white sugar, dark soy sauce, light soy sauce little After fire continues to boil 16min, take out spices bag and i.e. obtain bittern.
Prepared by sauce pungent dried bean curd:
A, soya bean pretreatment: first soya bean clear water is cleaned afterwards and cold water is 1 according to mass ratio: The ratio of 2.5 soaks 8h, flexible, without firmly feeling, do not take off robe, rubbing with the hands and open beans when being dipped into soya bean Lobe is the most convex, when flap embrittlement does not sends out chaff;
B, slurrying process: take out after soaked soya bean clear water is cleaned and put in pulverizer Row defibrination processes, and adds water according to the ratio that mass ratio is 1:2 of soya bean with water during defibrination Defibrination, controls water pressure invariableness, water flow stationary, then is put by prepared soya-bean milk after filtering when adding water Enter and get out after being further continued for after pot boils boiling 5min;
C, solidification stripping and slicing: after by coagulator and protective agent temperature being the depth of water solution of 25 DEG C, will The mixed aqueous solution obtained is quickly adding in the soya-bean milk that temperature is 79 DEG C and stirs, and stands solidifying Admittedly become Tofu pudding, put in forming machine compressing after Tofu pudding is bound up with gauze, be then cut into block Shape i.e. obtains dried bean curd block;
D, baking: prepared dried bean curd block is put in the dryer that temperature is 90 DEG C, be dried to Dried bean curd block water content is 10%;
E, stew in soy sauce: prepared dried bean curd block and thick chilli sauce are put into preprepared bittern simultaneously Middle boiling with soft fire 2h closes fire, filters and pull dried bean curd out after standing 24h;
F, seasoning finished product: raise at surface brush after the dried bean curd squeezing extrusion bittern that stew in soy sauce is completed Taste substance is put in baking box, controls temperature and is 160-180 DEG C, hot air circulation baking 15-18min, Sauce pungent dried bean curd finished product is i.e. obtained again through sterilization, packaging.
Embodiment three
Formula: soya bean 170 parts, thick chilli sauce 17 parts, 870 parts of bittern, coagulator 11 parts, protection Agent 9 parts, flavoring 22 parts.
Making from brine is standby: by anise, spiceleaf, cassia bark, five-spice powder, Chinese prickly ash, fennel, tsaoko, Ginger, sesame, nutmeg, chilli are bundled into spices bag with gauze, by spices bag after mixing Put into big fire in water and boil 30min, in water, then add salt, white sugar, dark soy sauce, light soy sauce little After fire continues to boil 8min, take out spices bag and i.e. obtain bittern.
Prepared by sauce pungent dried bean curd:
A, soya bean pretreatment: first soya bean clear water is cleaned afterwards and cold water is 1 according to mass ratio: The ratio of 2.5 soaks 3h, flexible, without firmly feeling, do not take off robe, rubbing with the hands and open beans when being dipped into soya bean Lobe is the most convex, when flap embrittlement does not sends out chaff;
B, slurrying process: take out after soaked soya bean clear water is cleaned and put in pulverizer Row defibrination processes, and adds water according to the ratio that mass ratio is 1:2 of soya bean with water during defibrination Defibrination, controls water pressure invariableness, water flow stationary, then is put by prepared soya-bean milk after filtering when adding water Enter and get out after being further continued for after pot boils boiling 2min;
C, solidification stripping and slicing: after by coagulator and protective agent temperature being the depth of water solution of 20 DEG C, will The mixed aqueous solution obtained is quickly adding in the soya-bean milk that temperature is 75 DEG C and stirs, and stands solidifying Admittedly become Tofu pudding, put in forming machine compressing after Tofu pudding is bound up with gauze, be then cut into block Shape i.e. obtains dried bean curd block;
D, baking: prepared dried bean curd block is put in the dryer that temperature is 80 DEG C, be dried to Dried bean curd block water content is 14%;
E, stew in soy sauce: prepared dried bean curd block and thick chilli sauce are put into preprepared bittern simultaneously Middle boiling with soft fire 1h closes fire, filters and pull dried bean curd out after standing 24h;
F, seasoning finished product: raise at surface brush after the dried bean curd squeezing extrusion bittern that stew in soy sauce is completed Taste substance is put in baking box, and controlling temperature is 160 DEG C, hot air circulation baking 15min, then through killing Bacterium, packaging i.e. obtain sauce pungent dried bean curd finished product.
Embodiment four
Formula: soya bean 230 parts, thick chilli sauce 23 parts, 930 parts of bittern, coagulator 15 parts, protection Agent 13 parts, flavoring 28 parts.
Making from brine is standby: by anise, spiceleaf, cassia bark, five-spice powder, Chinese prickly ash, fennel, tsaoko, Ginger, sesame, nutmeg, chilli are bundled into spices bag with gauze, by spices bag after mixing Put into big fire in water and boil 60min, in water, then add salt, white sugar, dark soy sauce, light soy sauce little After fire continues to boil 16min, take out spices bag and i.e. obtain bittern.
Prepared by sauce pungent dried bean curd:
A, soya bean pretreatment: first soya bean clear water is cleaned afterwards and cold water is 1 according to mass ratio: The ratio of 2.5 soaks 8h, flexible, without firmly feeling, do not take off robe, rubbing with the hands and open beans when being dipped into soya bean Lobe is the most convex, when flap embrittlement does not sends out chaff;
B, slurrying process: take out after soaked soya bean clear water is cleaned and put in pulverizer Row defibrination processes, and adds water according to the ratio that mass ratio is 1:2 of soya bean with water during defibrination Defibrination, controls water pressure invariableness, water flow stationary, then is put by prepared soya-bean milk after filtering when adding water Enter and get out after being further continued for after pot boils boiling 5min;
C, solidification stripping and slicing: after by coagulator and protective agent temperature being the depth of water solution of 25 DEG C, will The mixed aqueous solution obtained is quickly adding in the soya-bean milk that temperature is 79 DEG C and stirs, and stands solidifying Admittedly become Tofu pudding, put in forming machine compressing after Tofu pudding is bound up with gauze, be then cut into block Shape i.e. obtains dried bean curd block;
D, baking: prepared dried bean curd block is put in the dryer that temperature is 90 DEG C, be dried to Dried bean curd block water content is 10%;
E, stew in soy sauce: prepared dried bean curd block and thick chilli sauce are put into preprepared bittern simultaneously Middle boiling with soft fire 2h closes fire, filters and pull dried bean curd out after standing 24h;
F, seasoning finished product: raise at surface brush after the dried bean curd squeezing extrusion bittern that stew in soy sauce is completed Taste substance is put in baking box, and controlling temperature is 180 DEG C, hot air circulation baking 18min, then through killing Bacterium, packaging i.e. obtain sauce pungent dried bean curd finished product.
Embodiment five
Formula: soya bean 200 parts, thick chilli sauce 20 parts, 900 parts of bittern, coagulator 13 parts, protection Agent 11 parts, flavoring 25 parts.
Making from brine is standby: by anise, spiceleaf, cassia bark, five-spice powder, Chinese prickly ash, fennel, tsaoko, Ginger, sesame, nutmeg, chilli are bundled into spices bag with gauze, by spices bag after mixing Put into big fire in water and boil 45min, in water, then add salt, white sugar, dark soy sauce, light soy sauce little After fire continues to boil 12min, take out spices bag and i.e. obtain bittern.
Prepared by sauce pungent dried bean curd:
A, soya bean pretreatment: first soya bean clear water is cleaned afterwards and cold water is 1 according to mass ratio: The ratio of 2.5 soaks 5.5h, flexible, without firmly feeling, do not take off robe, rubbing with the hands and open beans when being dipped into soya bean Lobe is the most convex, when flap embrittlement does not sends out chaff;
B, slurrying process: take out after soaked soya bean clear water is cleaned and put in pulverizer Row defibrination processes, and adds water according to the ratio that mass ratio is 1:2 of soya bean with water during defibrination Defibrination, controls water pressure invariableness, water flow stationary, then is put by prepared soya-bean milk after filtering when adding water Enter and get out after being further continued for after pot boils boiling 3.5min;
C, solidification stripping and slicing: after by coagulator and protective agent temperature being the depth of water solution of 22.5 DEG C, The mixed aqueous solution obtained is quickly adding in the soya-bean milk that temperature is 77 DEG C and stirs, stand It is frozen into Tofu pudding, puts in forming machine compressing after Tofu pudding is bound up with gauze, be then cut into Bulk i.e. obtains dried bean curd block;
D, baking: prepared dried bean curd block is put in the dryer that temperature is 85 DEG C, be dried to Dried bean curd block water content is 12%;
E, stew in soy sauce: prepared dried bean curd block and thick chilli sauce are put into preprepared bittern simultaneously Middle boiling with soft fire 1.5h closes fire, filters and pull dried bean curd out after standing 24h;
F, seasoning finished product: raise at surface brush after the dried bean curd squeezing extrusion bittern that stew in soy sauce is completed Taste substance is put in baking box, and controlling temperature is 170 DEG C, hot air circulation baking 16.5min, then warp Sterilization, packaging i.e. obtain sauce pungent dried bean curd finished product.
Below in conjunction with specific experiment example, the present invention is described further.
Experimental example one
Under the conditions of different disposal, according to the color and luster of dried bean curd, surface texture state, smell, group Become 10 people subjective appreciation groups to embodiment in the present invention one, embodiment two, embodiment three, real Execute example four, dried bean curd that embodiment five is prepared is evaluated, and indices score value is 10 points, Full marks are 30 points, and result takes the mean value 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, no matter the sauce pungent dried bean curd that the present invention prepares is in color and luster, surface texture The score value that state, smell aspect obtain, all more than 24 points, fully belongs to high-quality dried bean curd series, because of This is it may be concluded that the sauce pungent dried bean curd prepared by the present invention is in color and luster, surface texture The mouthfeel that state, smell aspect solve numerous dried bean curd with the presence of huge lifting is poor, taste The problem that single, poor flexibility, nutrition and taste can not be taken into account, is a kind of excellent dried bean curd product.

Claims (9)

1. a sauce pungent dried bean curd, it is characterised in that: it is made up of following raw material: Soya bean 150-250 part, thick chilli sauce 20-30 part, bittern 850-950 part, coagulator 9-17 part, guarantor Protect agent 7-15 part, flavoring 20-30 part.
Sauce pungent dried bean curd the most according to claim 1, it is characterised in that: described sauce pungent Dried bean curd is made up of following raw material: soya bean 170-230 part, thick chilli sauce 17-23 part, bittern 870-930 part, coagulator 11-15 part, protective agent 9-13 part, flavoring 22-28 part.
Sauce pungent dried bean curd the most according to claim 1, it is characterised in that: described sauce pungent Dried bean curd is made up of following raw material: soya bean 200 parts, thick chilli sauce 20 parts, 900 parts of bittern, Coagulator 13 parts, protective agent 11 parts, flavoring 25 parts.
4. according to the arbitrary described sauce pungent dried bean curd of claim 1-3, it is characterised in that: described Flavoring is chilli oil and cumin powder forms according to the proportions that mass ratio is 2:1.
5. according to the arbitrary described sauce pungent dried bean curd of claim 1-3, it is characterised in that: described Coagulator is the one in glucolactone, gypsum, calcium acetate, calcium chloride.
6. according to the arbitrary described sauce pungent dried bean curd 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 sauce pungent dried bean curd of claim 1-3, it is characterised in that: described Bittern is made up of following raw material by weight percentage: anise 0.4%, spiceleaf 0.3%, cassia bark 0.2%, five-spice powder 0.5%, salt 5%, white sugar 3%, Chinese prickly ash 0.5%, dark soy sauce 10%, life Take out 8%, fennel 0.4%, tsaoko 0.2%, ginger 0.6%, sesame 0.8%, nutmeg 0.1%, Chilli 0.3%, remaining be water.
Sauce pungent dried bean curd the most according to claim 7, it is characterised in that: described bittern Preparation method is: by anise, spiceleaf, cassia bark, five-spice powder, Chinese prickly ash, fennel, tsaoko, Ginger, sesame, nutmeg, chilli are bundled into spices bag with gauze, by spices bag after mixing Put into big fire in water and boil 30-60min, in water, then add salt, white sugar, dark soy sauce, light soy sauce After little fire continues to boil 8-16min, take out spices bag and i.e. obtain bittern.
9. a preparation method for the sauce pungent dried bean curd as described in claim 1-3 is arbitrary, it is special Levy and be: the method comprises the following steps:
A, soya bean pretreatment: first soya bean clear water is cleaned afterwards and cold water is 1 according to mass ratio: The ratio of 2.5 soaks 3-8h, flexible, without firmly feeling, do not take off robe, rubbing with the hands and open beans when being dipped into soya bean Lobe is the most convex, when flap embrittlement does not sends out chaff;
B, slurrying process: take out after soaked soya bean clear water is cleaned and put in pulverizer Row defibrination processes, and adds water according to the ratio that mass ratio is 1:2 of soya bean with water during defibrination Defibrination, controls water pressure invariableness, water flow stationary, then is put by prepared soya-bean milk after filtering when adding water Enter and get out after being further continued for after pot boils boiling 2-5min;
C, solidification stripping and slicing: after by coagulator and protective agent temperature being the depth of water solution of 20-25 DEG C, The mixed aqueous solution obtained is quickly adding in the soya-bean milk that temperature is 75-79 DEG C and stirs, Standing is frozen into Tofu pudding, puts in forming machine compressing, then after being bound up with gauze by Tofu pudding It is cut into bulk and i.e. obtains dried bean curd block;
D, baking: put into by prepared dried bean curd block in the dryer that temperature is 80-90 DEG C, be dried It is 10-14% to dried bean curd block water content;
E, stew in soy sauce: prepared dried bean curd block and thick chilli sauce are put into preprepared bittern simultaneously Middle boiling with soft fire 1-2h closes fire, filters and pull dried bean curd out after standing 24h;
F, seasoning finished product: raise at surface brush after the dried bean curd squeezing extrusion bittern that stew in soy sauce is completed Taste substance is put in baking box, controls temperature and is 160-180 DEG C, hot air circulation baking 15-18min, Sauce pungent dried bean curd finished product is i.e. obtained again through sterilization, packaging.
CN201610176525.XA 2016-03-24 2016-03-24 Sauced spicy dried bean curd and preparation method thereof Pending CN105746727A (en)

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Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106106804A (en) * 2016-07-16 2016-11-16 马鞍山中安食品科技有限公司 A kind of processing method of dried tofu
CN106922840A (en) * 2017-04-21 2017-07-07 贵州健素食品科技有限公司 The formula of walnut dried bean curd
CN106954681A (en) * 2017-04-21 2017-07-18 贵州健素食品科技有限公司 The processing technology of walnut dried bean curd
CN107242299A (en) * 2017-06-28 2017-10-13 合肥市凤落河豆制食品有限公司 A kind of preparation method of soy sauce pickled bean curd
CN107873862A (en) * 2017-12-28 2018-04-06 安徽祈发食品有限责任公司 A kind of mushroom dried bean curd and its processing method

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103598351A (en) * 2013-10-31 2014-02-26 界首市宏亮食品有限公司 Manufacturing method of appetizing dried bean curd
CN104642559A (en) * 2015-02-06 2015-05-27 新晃小肥牛食品有限公司 Spicy bean curd snack food

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103598351A (en) * 2013-10-31 2014-02-26 界首市宏亮食品有限公司 Manufacturing method of appetizing dried bean curd
CN104642559A (en) * 2015-02-06 2015-05-27 新晃小肥牛食品有限公司 Spicy bean curd snack food

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106106804A (en) * 2016-07-16 2016-11-16 马鞍山中安食品科技有限公司 A kind of processing method of dried tofu
CN106922840A (en) * 2017-04-21 2017-07-07 贵州健素食品科技有限公司 The formula of walnut dried bean curd
CN106954681A (en) * 2017-04-21 2017-07-18 贵州健素食品科技有限公司 The processing technology of walnut dried bean curd
CN107242299A (en) * 2017-06-28 2017-10-13 合肥市凤落河豆制食品有限公司 A kind of preparation method of soy sauce pickled bean curd
CN107873862A (en) * 2017-12-28 2018-04-06 安徽祈发食品有限责任公司 A kind of mushroom dried bean curd and its processing method

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