CN105994666A - High-nutrient spiced dried bean curds and making method thereof - Google Patents

High-nutrient spiced dried bean curds and making method thereof Download PDF

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CN105994666A
CN105994666A CN201610308752.3A CN201610308752A CN105994666A CN 105994666 A CN105994666 A CN 105994666A CN 201610308752 A CN201610308752 A CN 201610308752A CN 105994666 A CN105994666 A CN 105994666A
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bean
dried bean
clear water
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filtrate
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舒亚
舒红云
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Anhui Safflower Food Co Ltd
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Anhui Safflower Food Co Ltd
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23CDAIRY PRODUCTS, e.g. MILK, BUTTER OR 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

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  • Food Science & Technology (AREA)
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  • Beans For Foods Or Fodder (AREA)

Abstract

The invention discloses high-nutrient spiced dried bean curds. The high-nutrient spiced dried bean curds are made from soybeans, brine, fresh ginger, fennel, star anise, pepper, pericarpium citri reticulatae, cassia bark, salt, rhizoma coptidis, rhizoma corydalis decumbentis, caulis sinomenii and radix zanthoxyli. The dried bean curds made through the method are strong in aroma, smooth and tender in mouthfeel and rich in nutrition, has the drug effect functions of dispelling wind and relieving pain, promoting blood circulation to remove blood stasis, clearing and activating the channels and the collaterals and clearing heat and achieving disinfection and is especially suitable for being eaten by the aged; in addition, the making method is scientific and reasonable, the comprehensive utilization ratio of the substances is increased by 10%-15%, the making cost is well reduced, and the high popularization value is achieved.

Description

A kind of high nutrition spiced dried bean curd and preparation method thereof
Technical field
The present invention relates to bean product manufacture field, be specifically related to a kind of high nutrition spiced dried bean curd and preparation method thereof.
Background technology
Dried bean curd, one of Han nationality's traditional soybean product, is the reprocessing goods of bean curd.Salty perfume (or spice) is tasty and refreshing, and hard middle band is tough, puts not bad for a long time, is to have one cuisines in China's major styles of cooking.Dried bean curd is nutritious, containing a large amount of protein, fat, carbohydrate, possibly together with the mineral of the multiple needed by human body such as calcium, phosphorus, ferrum.Dried bean curd can add the flavoring agent such as Sal, Fructus Foeniculi, Pericarpium Zanthoxyli, Fructus Anisi Stellati, Rhizoma Zingiberis in manufacturing process, not only perfume (or spice) but also fresh, eats for a long time and does not minds, is described as " vegetarian ham ".
In existing dried bean curd manufacturing process, due to unreasonable, the imperfection of processing technology of material composition collocation, causing the dried bean curd mouthfeel made pained, immalleable without bite, fragrance is the strongest, and the utilization rate of material is the highest.In order to make dried bean curd more tasty, now frequently with the method for stew in soy sauce, boiling water in the thick gravy of preparation will be put into continue steaming and decocting 2 ~ 3h by dried bean curd, then take out, although this mode can improve the tasty effect of dried bean curd to a certain extent, but boiling water heating steaming and decocting can destroy certain nutrient substance composition for a long time, reduce nutritive value and the mouthfeel of dried bean curd.
Summary of the invention
In order to solve the problems referred to above, the invention provides a kind of high nutrition spiced dried bean curd and preparation method thereof.
The present invention is achieved through the following technical solutions:
A kind of high nutrition spiced dried bean curd, is made up of the material of following weight portion:
50 portions of Semen Glyciness, 20 portions of salt, 0.6 portion of Rhizoma Zingiberis Recens, 0.5 portion of Fructus Foeniculi, 0.8 portion of anise, 1 portion of Pericarpium Zanthoxyli, 0.6 portion of Pericarpium Citri Reticulatae, 0.5 portion of Cortex cinnamomi japonici (Ramulus Cinnamomi), 5 portions of Sal, 5 portions of Rhizoma Coptidis, 4 portions of Rhizoma Corydalis Decumbentiss, 3 portions of Caulis Sinomeniis, 4 portions of Radix Zanthoxylis.
The preparation method of a kind of high nutrition spiced dried bean curd, comprises the steps:
(1) Semen Glycines processes: first Semen Glycines is carried out the removal of impurity, is then placed in the clear water of its gross mass 3 ~ 4 times soaking, and heating keeps water temperature to be 31 ~ 33 DEG C, soaks 5 ~ 6h, until Semen sojae atricolor surface-brightening, does not has elephant skin, till Cortex beans easily departs from Semen Sojae Preparatum;
(2) prepared by bean milk: mixed by the clear water of Semen Glycines good for immersion treatment with its quality 0.8 times, it is subsequently adding the enzyme preparation of clear water gross mass 0.2%, jointly puddle and uniformly stand 15min, period heating keeps water temperature to be 35 DEG C, finally it is carried out defibrination process, after control defibrination, granular size is 10 ~ 15 microns, then with centrifuge, serosity is centrifuged first-time filtrate and a filtering residue standby, by filtering residue, clear water with its quality 1.2 times mixes again, the ultrasound wave applying 42KHz carries out extracting 20min, it is 38 DEG C that period controls water temperature, then with centrifuge, it is centrifuged obtaining secondary filtrate, finally first-time filtrate is mixed jointly with secondary filtrate and i.e. obtain bean milk;Semen Glycines is carried out twice extraction, the utilization rate of material can be improved, increase bean milk and the content of beneficiating ingredient, and then improve the quality of bean milk;
(3) preparing mashing off: put in marmite by the bean milk that upper step is prepared, intense fire heating keeps the temperature of bean milk to be 97 ~ 100 DEG C, obtains mashing off standby after 2 ~ 4min after stopping heating natural cooling;
(4) starch vexed slurry: the mass concentration of regulation mashing off is 10 ~ 11 degree, and controls mashing off temperature at 65 ~ 75 DEG C, do not stop stirring, addition salt the most at the uniform velocity, stop immediately when soybean curd in small, broken bits occurs in mashing off stirring and carrying out vexed slurry operation, vexed slurry operation 20min;
(5) bean cerebral system: by bean brain in scattered paste shape after vexed slurry, stir up and down with leakage basin and become shape in small, broken bits to bean brain for several times, the water from washing rice suction pipe sucking-off floated on bean brain after 3 ~ 5min, bean brain is made to expose, put bean curd plate and model lattice well and spread bean curd cloth, appropriate bean brain is poured into a mould toward model lattice, repeat after building cloth above to put plate, add cloth, cast and drop cloth operate, necessary vertical alignment during each sheet frame superposition, after all pouring into a mould and putting in place, arranged one by one on press by top to bottm mode and automatically suppressed, press time is 40 ~ 50min, to be pressed into, dried tofu is anhydrous to ooze out as standard;
(6) drawing base and cool down: after the whole embryo ravel after compacting, entirely putting in blank cutter, by embryo of silkworms size requirements auto-dividing, being fallen on spreading-and-cooling machine by the embryo of silkworms cut, open cold blower fan and spreading-and-cooling machine cool down, and the time is 20 ~ 30min;
(7) Tenderization:
A. Rhizoma Coptidis, Rhizoma Corydalis Decumbentis, Caulis Sinomenii and Radix Zanthoxyli were pulverized 60 mesh jointly, then the clear water with its gross mass 1.5 times is mixed homogeneously, the ultrasound wave applying 35 ~ 38KHz carries out extracting 30min, period keep water temperature be 36 DEG C, finally with centrifuge to its be centrifuged first-time filtrate and a filtering residue standby;Crossing 100 mesh after being pulverized filtering residue, then the clear water with its quality 1.3 times is mixed homogeneously, and the ultrasound wave applying 40 ~ 42KHz carries out extracting 20min, and period keeps water temperature to be 38 DEG C, finally with centrifuge to its be centrifuged secondary filtrate and secondary filtering residue standby;By secondary filtering residue pulverize after cross 150 mesh, then the clear water with its quality 1 times is mixed homogeneously, apply 45 ~ 47KHz ultrasound wave carry out extract 15min, period keep water temperature be 40 DEG C, finally with centrifuge to its be centrifuged three filtrates are standby;Tenderizing liquid is obtained standby after first-time filtrate, secondary filtrate and three filtrates jointly being mixed;Above-mentioned four kinds of compositions carry out three kinds of modes thick, thin, smart go forward one by one extraction, the utilization rate of material can not only be improved, the material that conventional method cannot be extracted can be obtained again, improve the use value of extract;
B. jointly being mixed with tenderizing liquid 1:3 in mass ratio by the bean embryo cooled down, then heating keeps water temperature to be 70 ~ 75 DEG C, and period slowly turns, and after 15 ~ 20min, tenderization completes to take out standby;
(8) prepared by thick gravy: Rhizoma Zingiberis Recens, Fructus Foeniculi, anise, Pericarpium Zanthoxyli, Pericarpium Citri Reticulatae and Cortex cinnamomi japonici (Ramulus Cinnamomi) being put in the clear water of its gross mass 6 ~ 8 times, intense fire boils, and stops heating after having strong fragrance to blow out, filter to get filtrate, when it is cooled to 45 ~ 50 DEG C, Sal is added thereto, after stirring, i.e. obtains thick gravy;
(9) negative pressure stew in soy sauce: the bean embryo after tenderization and thick gravy are put into container after 1:4 mixes jointly in mass ratio, and the pressure controlled in container is 37KPa, and heating keeps the temperature of thick gravy to be 68 ~ 70 DEG C, takes out after stew in soy sauce 1.5 ~ 2h;
(10) packaging: the bean embryo after stew in soy sauce first carries out sterilizing, then get product after vacuum packaging dried bean curd.
Further, containing cellulase and pectase in the enzyme preparation described in step (2).
Further, step (2) is 6500rpm with the centrifugal rotational speed of step (7) described centrifuge.
There is advantages that
(1) from Rhizoma Coptidis, Rhizoma Corydalis Decumbentis, Caulis Sinomenii and Radix Zanthoxyli extract prepared tenderizing liquid, impart the medicinal property that dried bean curd is certain, make it have wind-expelling pain-stopping, blood circulation promoting and blood stasis dispelling, dredge the meridian passage, the effect of heat clearing away sterilization, outstanding applicable designed for old people, and tenderizing liquid has again certain alkalescence, dried bean curd can be made to have the most bloating tendency, be conducive to the protein macromolecule structural rearrangement within dried bean curd, intramolecule space is made to increase, improve retentiveness, increase tenderization degree, in addition, material composition in tenderizing liquid can be combined with protein molecule again, promote the mouthfeel of dried bean curd.
(2) negative pressure marinating method is used, can be under relatively low heating temperature condition, ensure the immersion of thick gravy effective ingredient, greatly reduce again the destruction of nutrient substance simultaneously, improve the nutritive value of dried bean curd, after Tenderization, carry out stew in soy sauce again, the effect of stew in soy sauce can be promoted further, improve the local flavor of stew in soy sauce.
(3) present invention prepares dried bean curd aromatic flavor, mouthfeel are sliding tender, nutritious, there is again wind-expelling pain-stopping, blood circulation promoting and blood stasis dispelling, dredge the meridian passage, the pharmacodynamic feature of heat clearing away sterilization, outstanding applicable designed for old people, and this preparation method is scientific and reasonable, the comprehensive utilization ratio of material improves 10 ~ 15%, well reduce manufacturing cost, great popularization.
Detailed description of the invention
Embodiment 1
A kind of high nutrition spiced dried bean curd, is made up of the material of following weight portion:
50 portions of Semen Glyciness, 20 portions of salt, 0.6 portion of Rhizoma Zingiberis Recens, 0.5 portion of Fructus Foeniculi, 0.8 portion of anise, 1 portion of Pericarpium Zanthoxyli, 0.6 portion of Pericarpium Citri Reticulatae, 0.5 portion of Cortex cinnamomi japonici (Ramulus Cinnamomi), 5 portions of Sal, 5 portions of Rhizoma Coptidis, 4 portions of Rhizoma Corydalis Decumbentiss, 3 portions of Caulis Sinomeniis, 4 portions of Radix Zanthoxylis.
The preparation method of a kind of high nutrition spiced dried bean curd, comprises the steps:
(1) Semen Glycines processes: first Semen Glycines is carried out the removal of impurity, is then placed in the clear water of its gross mass 3 ~ 4 times soaking, and heating keeps water temperature to be 31 ~ 33 DEG C, soaks 5 ~ 6h, until Semen sojae atricolor surface-brightening, does not has elephant skin, till Cortex beans easily departs from Semen Sojae Preparatum;
(2) prepared by bean milk: mixed by the clear water of Semen Glycines good for immersion treatment with its quality 0.8 times, it is subsequently adding the enzyme preparation of clear water gross mass 0.2%, jointly puddle and uniformly stand 15min, period heating keeps water temperature to be 35 DEG C, finally it is carried out defibrination process, after control defibrination, granular size is 10 ~ 15 microns, then with centrifuge, serosity is centrifuged first-time filtrate and a filtering residue standby, by filtering residue, clear water with its quality 1.2 times mixes again, the ultrasound wave applying 42KHz carries out extracting 20min, it is 38 DEG C that period controls water temperature, then with centrifuge, it is centrifuged obtaining secondary filtrate, finally first-time filtrate is mixed jointly with secondary filtrate and i.e. obtain bean milk;
(3) preparing mashing off: put in marmite by the bean milk that upper step is prepared, intense fire heating keeps the temperature of bean milk to be 97 ~ 100 DEG C, obtains mashing off standby after 2 ~ 4min after stopping heating natural cooling;
(4) starch vexed slurry: the mass concentration of regulation mashing off is 10 ~ 11 degree, and controls mashing off temperature at 65 ~ 75 DEG C, do not stop stirring, addition salt the most at the uniform velocity, stop immediately when soybean curd in small, broken bits occurs in mashing off stirring and carrying out vexed slurry operation, vexed slurry operation 20min;
(5) bean cerebral system: by bean brain in scattered paste shape after vexed slurry, stir up and down with leakage basin and become shape in small, broken bits to bean brain for several times, the water from washing rice suction pipe sucking-off floated on bean brain after 3 ~ 5min, bean brain is made to expose, put bean curd plate and model lattice well and spread bean curd cloth, appropriate bean brain is poured into a mould toward model lattice, repeat after building cloth above to put plate, add cloth, cast and drop cloth operate, necessary vertical alignment during each sheet frame superposition, after all pouring into a mould and putting in place, arranged one by one on press by top to bottm mode and automatically suppressed, press time is 40 ~ 50min, to be pressed into, dried tofu is anhydrous to ooze out as standard;
(6) drawing base and cool down: after the whole embryo ravel after compacting, entirely putting in blank cutter, by embryo of silkworms size requirements auto-dividing, being fallen on spreading-and-cooling machine by the embryo of silkworms cut, open cold blower fan and spreading-and-cooling machine cool down, and the time is 20 ~ 30min;
(7) Tenderization:
A. Rhizoma Coptidis, Rhizoma Corydalis Decumbentis, Caulis Sinomenii and Radix Zanthoxyli were pulverized 60 mesh jointly, then the clear water with its gross mass 1.5 times is mixed homogeneously, the ultrasound wave applying 35 ~ 38KHz carries out extracting 30min, period keep water temperature be 36 DEG C, finally with centrifuge to its be centrifuged first-time filtrate and a filtering residue standby;Crossing 100 mesh after being pulverized filtering residue, then the clear water with its quality 1.3 times is mixed homogeneously, and the ultrasound wave applying 40 ~ 42KHz carries out extracting 20min, and period keeps water temperature to be 38 DEG C, finally with centrifuge to its be centrifuged secondary filtrate and secondary filtering residue standby;By secondary filtering residue pulverize after cross 150 mesh, then the clear water with its quality 1 times is mixed homogeneously, apply 45 ~ 47KHz ultrasound wave carry out extract 15min, period keep water temperature be 40 DEG C, finally with centrifuge to its be centrifuged three filtrates are standby;Tenderizing liquid is obtained standby after first-time filtrate, secondary filtrate and three filtrates jointly being mixed;
B. jointly being mixed with tenderizing liquid 1:3 in mass ratio by the bean embryo cooled down, then heating keeps water temperature to be 70 ~ 75 DEG C, and period slowly turns, and after 15 ~ 20min, tenderization completes to take out standby;
(8) prepared by thick gravy: Rhizoma Zingiberis Recens, Fructus Foeniculi, anise, Pericarpium Zanthoxyli, Pericarpium Citri Reticulatae and Cortex cinnamomi japonici (Ramulus Cinnamomi) being put in the clear water of its gross mass 6 ~ 8 times, intense fire boils, and stops heating after having strong fragrance to blow out, filter to get filtrate, when it is cooled to 45 ~ 50 DEG C, Sal is added thereto, after stirring, i.e. obtains thick gravy;
(9) negative pressure stew in soy sauce: the bean embryo after tenderization and thick gravy are put into container after 1:4 mixes jointly in mass ratio, and the pressure controlled in container is 37KPa, and heating keeps the temperature of thick gravy to be 68 ~ 70 DEG C, takes out after stew in soy sauce 1.5 ~ 2h;
(10) packaging: the bean embryo after stew in soy sauce first carries out sterilizing, then get product after vacuum packaging dried bean curd.
Further, containing cellulase and pectase in the enzyme preparation described in step (2).
Further, step (2) is 6500rpm with the centrifugal rotational speed of step (7) described centrifuge.
Comparative example 1
This comparative example 1 compared with Example 1, uses conventional marinating method when stew in soy sauce, will be directly placed into boiling water heating 2 ~ 3h in thick gravy for dried bean curd, and in addition, remaining method step is the most identical.
Matched group
Existing dried bean curd manufacture method.
The dried bean curd preparing above-mentioned three kinds of methods carries out sensory evaluation and composition detection, and result see table 1 respectively, table 2.
Table 1
Embodiment 1 Comparative example 1 Matched group
Outward appearance 4.7 4.2 3.5
Local flavor 4.8 4.4 3.8
Organizational structure 4.5 4.0 3.5
Total score 13.0 12.6 10.8
Table 2
Embodiment 1 Comparative example 1 Matched group
Protein content (g/100g) 20.6 18.3 15.2
Vitamin C content (mg/100g) 3.2 0 0
Content of vitamin E (mg/100g) 27.46 20.35 15.23
Carotene carotene content (μ g/100g) 8.7 4.6 2.2

Claims (4)

1. a Zhong Gao nutrition spiced dried bean curd, it is characterised in that be made up of the material of following weight portion:
50 portions of Semen Glyciness, 20 portions of salt, 0.6 portion of Rhizoma Zingiberis Recens, 0.5 portion of Fructus Foeniculi, 0.8 portion of anise, 1 portion of Pericarpium Zanthoxyli, 0.6 portion of Pericarpium Citri Reticulatae, 0.5 portion of Cortex cinnamomi japonici (Ramulus Cinnamomi), 5 portions of Sal, 5 portions of Rhizoma Coptidis, 4 portions of Rhizoma Corydalis Decumbentiss, 3 portions of Caulis Sinomeniis, 4 portions of Radix Zanthoxylis.
2. the preparation method of a high nutrition spiced dried bean curd as claimed in claim 1, it is characterised in that comprise the steps:
(1) Semen Glycines processes: first Semen Glycines is carried out the removal of impurity, is then placed in the clear water of its gross mass 3 ~ 4 times soaking, and heating keeps water temperature to be 31 ~ 33 DEG C, soaks 5 ~ 6h, until Semen sojae atricolor surface-brightening, does not has elephant skin, till Cortex beans easily departs from Semen Sojae Preparatum;
(2) prepared by bean milk: mixed by the clear water of Semen Glycines good for immersion treatment with its quality 0.8 times, it is subsequently adding the enzyme preparation of clear water gross mass 0.2%, jointly puddle and uniformly stand 15min, period heating keeps water temperature to be 35 DEG C, finally it is carried out defibrination process, after control defibrination, granular size is 10 ~ 15 microns, then with centrifuge, serosity is centrifuged first-time filtrate and a filtering residue standby, by filtering residue, clear water with its quality 1.2 times mixes again, the ultrasound wave applying 42KHz carries out extracting 20min, it is 38 DEG C that period controls water temperature, then with centrifuge, it is centrifuged obtaining secondary filtrate, finally first-time filtrate is mixed jointly with secondary filtrate and i.e. obtain bean milk;
(3) preparing mashing off: put in marmite by the bean milk that upper step is prepared, intense fire heating keeps the temperature of bean milk to be 97 ~ 100 DEG C, obtains mashing off standby after 2 ~ 4min after stopping heating natural cooling;
(4) starch vexed slurry: the mass concentration of regulation mashing off is 10 ~ 11 degree, and controls mashing off temperature at 65 ~ 75 DEG C, do not stop stirring, addition salt the most at the uniform velocity, stop immediately when soybean curd in small, broken bits occurs in mashing off stirring and carrying out vexed slurry operation, vexed slurry operation 20min;
(5) bean cerebral system: by bean brain in scattered paste shape after vexed slurry, stir up and down with leakage basin and become shape in small, broken bits to bean brain for several times, the water from washing rice suction pipe sucking-off floated on bean brain after 3 ~ 5min, bean brain is made to expose, put bean curd plate and model lattice well and spread bean curd cloth, appropriate bean brain is poured into a mould toward model lattice, repeat after building cloth above to put plate, add cloth, cast and drop cloth operate, necessary vertical alignment during each sheet frame superposition, after all pouring into a mould and putting in place, arranged one by one on press by top to bottm mode and automatically suppressed, press time is 40 ~ 50min, to be pressed into, dried tofu is anhydrous to ooze out as standard;
(6) drawing base and cool down: after the whole embryo ravel after compacting, entirely putting in blank cutter, by embryo of silkworms size requirements auto-dividing, being fallen on spreading-and-cooling machine by the embryo of silkworms cut, open cold blower fan and spreading-and-cooling machine cool down, and the time is 20 ~ 30min;
(7) Tenderization:
A. Rhizoma Coptidis, Rhizoma Corydalis Decumbentis, Caulis Sinomenii and Radix Zanthoxyli were pulverized 60 mesh jointly, then the clear water with its gross mass 1.5 times is mixed homogeneously, the ultrasound wave applying 35 ~ 38KHz carries out extracting 30min, period keep water temperature be 36 DEG C, finally with centrifuge to its be centrifuged first-time filtrate and a filtering residue standby;Crossing 100 mesh after being pulverized filtering residue, then the clear water with its quality 1.3 times is mixed homogeneously, and the ultrasound wave applying 40 ~ 42KHz carries out extracting 20min, and period keeps water temperature to be 38 DEG C, finally with centrifuge to its be centrifuged secondary filtrate and secondary filtering residue standby;By secondary filtering residue pulverize after cross 150 mesh, then the clear water with its quality 1 times is mixed homogeneously, apply 45 ~ 47KHz ultrasound wave carry out extract 15min, period keep water temperature be 40 DEG C, finally with centrifuge to its be centrifuged three filtrates are standby;Tenderizing liquid is obtained standby after first-time filtrate, secondary filtrate and three filtrates jointly being mixed;
B. jointly being mixed with tenderizing liquid 1:3 in mass ratio by the bean embryo cooled down, then heating keeps water temperature to be 70 ~ 75 DEG C, and period slowly turns, and after 15 ~ 20min, tenderization completes to take out standby;
(8) prepared by thick gravy: Rhizoma Zingiberis Recens, Fructus Foeniculi, anise, Pericarpium Zanthoxyli, Pericarpium Citri Reticulatae and Cortex cinnamomi japonici (Ramulus Cinnamomi) being put in the clear water of its gross mass 6 ~ 8 times, intense fire boils, and stops heating after having strong fragrance to blow out, filter to get filtrate, when it is cooled to 45 ~ 50 DEG C, Sal is added thereto, after stirring, i.e. obtains thick gravy;
(9) negative pressure stew in soy sauce: the bean embryo after tenderization and thick gravy are put into container after 1:4 mixes jointly in mass ratio, and the pressure controlled in container is 37KPa, and heating keeps the temperature of thick gravy to be 68 ~ 70 DEG C, takes out after stew in soy sauce 1.5 ~ 2h;
(10) packaging: the bean embryo after stew in soy sauce first carries out sterilizing, then get product after vacuum packaging dried bean curd.
The preparation method of a kind of high nutrition spiced dried bean curd the most according to claim 2, it is characterised in that containing cellulase and pectase in the enzyme preparation described in step (2).
The preparation method of a kind of high nutrition spiced dried bean curd the most according to claim 2, it is characterised in that step (2) is 6500rpm with the centrifugal rotational speed of step (7) described centrifuge.
CN201610308752.3A 2016-05-11 2016-05-11 High-nutrient spiced dried bean curds and making method thereof Pending CN105994666A (en)

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CN107242300A (en) * 2017-07-15 2017-10-13 合肥市凤落河豆制食品有限公司 A kind of beautifying face and moistering lotion Chinese rose fragrance of a flower buckwheat soy sauce pickled bean curd
CN109258831A (en) * 2018-11-10 2019-01-25 益阳陈克明食品股份有限公司 A kind of peptic dried bean curd and preparation method thereof

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CN104286216A (en) * 2014-10-24 2015-01-21 合肥市凤落河豆制食品有限公司 Dried yogurt-perilla bean curd
CN105494683A (en) * 2016-01-14 2016-04-20 南江县太子洞食品有限公司 Hard dried bean curd and making method thereof

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CN103315327A (en) * 2013-07-10 2013-09-25 广西新秀食品有限公司 Dry egg with cough eliminating and phlegm reducing functions and production method of dry egg
CN104137897A (en) * 2014-07-01 2014-11-12 安徽人人福豆业有限公司 Rose cow milk dried tofu and preparation method thereof
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Publication number Priority date Publication date Assignee Title
CN107242300A (en) * 2017-07-15 2017-10-13 合肥市凤落河豆制食品有限公司 A kind of beautifying face and moistering lotion Chinese rose fragrance of a flower buckwheat soy sauce pickled bean curd
CN109258831A (en) * 2018-11-10 2019-01-25 益阳陈克明食品股份有限公司 A kind of peptic dried bean curd and preparation method thereof

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Application publication date: 20161012