CN106212704A - A kind of thick gravy is done and processing method - Google Patents
A kind of thick gravy is done and processing method Download PDFInfo
- Publication number
- CN106212704A CN106212704A CN201610579620.4A CN201610579620A CN106212704A CN 106212704 A CN106212704 A CN 106212704A CN 201610579620 A CN201610579620 A CN 201610579620A CN 106212704 A CN106212704 A CN 106212704A
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- China
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- weight portion
- weight
- weight portions
- thick gravy
- soy sauce
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C20/00—Cheese substitutes
- A23C20/02—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates
- A23C20/025—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates mainly containing proteins from pulses or oilseeds
Abstract
The processing method that a kind of thick gravy is dry, comprises the following steps: take white spirit base cutting-up and under the oil temperature of 130 150 DEG C fried 8min；Take 68 weight portion Sal, 57 weight portion Pericarpium Zanthoxylies, 35 weight portion monosodium glutamates, 10 20 weight portion Fructus Capsicis, 10 20 weight portion dark soy sauce, 10 20 weight portion light soy sauce, 35 weight portion white sugar, 8 10 weight portion cooking wine, 8 10 weight portion Semen Sojae Preparatum, 200 300 weight parts waters mixing boil brewed brine water；White spirit base immerses 30min in the salt of boiling constantly stir；Brine temperature is down to 80 90 DEG C, continues 1 2h, is vacuum-packed after taking-up；Finished product after packaging is placed in high-temperature sterilization furnace, high temperature sterilize in the environment of 120 122 DEG C of negative pressure 0.2MPa.It is good that the thick gravy of this method processing does rich in taste taste, and the shelf-life has extended, and this method processing technique is simple simultaneously, with low cost.
Description
Technical field
The present invention relates to a kind of thick gravy do, the invention still further relates to the processing method that this kind of thick gravy is dry.
Background technology
Thick gravy is done nutritious, containing a large amount of protein, fat, carbohydrate, possibly together with multiple people such as calcium, phosphorus, ferrum
Mineral needed for body, the lecithin that dried tofu contains can be removed the cholesterol being attached in blood vessel wall, prevent sclerosis of blood vessels, prevent the heart
Angiopathy, cardioprotection；Dried tofu contains several mineral materials, supplement calcium, prevents the osteoporosis caused because of calcium deficiency, promotes bone
Bone is grown, extremely advantageous to the bone growth of children's, old man.In skeleton, calcium exists with the formal distribution of inorganic salt, is to constitute
The Main Ingredients and Appearance of people's skeleton, causing osteoporotic main cause is exactly the shortage of calcium, and bean product contain abundant calcium and certain
The vitamin D of amount, the two combination can effectively prevent and improve osteoporosis.The thick gravy bought currently on the market does most taste list
One, the dry preserving type of traditional thick gravy requires higher and the shelf-life is the shortest, it is impossible to meet the requirement of society people now.
Summary of the invention
The technical problem to be solved in the present invention is to provide a kind of thick gravy and does, and its rich in taste taste is good, and the shelf-life is the most
Extend.
Another technical problem that the invention solves the problems that is to provide the processing method that this thick gravy is dry, the letter of the method processing technique
Single, with low cost, it is suitable for batch production.
The invention provides a kind of thick gravy to do, this thick gravy is dry by following method processing gained:
(1) white spirit base cutting-up growth 1.0-1.5cm, wide 1.0-1.5cm, the shape of high 1.0-1.5cm are taken；
(2) the white spirit base cut through step (1) is pulled out after fried 8min under the oil temperature of 130-150 DEG C drain；
(3) take the Sal of 6-8 weight portion, the Pericarpium Zanthoxyli of 5-7 weight portion, the monosodium glutamate of 3-5 weight portion, 10-20 weight portion peppery
Green pepper, the dark soy sauce of 10-20 weight portion, the light soy sauce of 10-20 weight portion, the white sugar of 3-5 weight portion, the cooking wine of 8-10 weight portion, 8-10
The Semen Sojae Preparatum of weight portion, the water mixing of 200-300 weight portion, prepare salt after boiling；
(4) by seasoning 30min in the salt of the white spirit base immersion boiling after step (2) is fried and constantly stir；
(5) brine temperature is down to 80-90 DEG C, continues seasoning action, during every 20min stir once, take after 1-2h
Go out and drain and be vacuum-packed；
(6) finished product after step (5) is packed is placed in high-temperature sterilization furnace, at the ring of 120-122 DEG C of negative pressure 0.2MPa
High temperature sterilize 15-45min under border.
Present invention also offers the processing method that a kind of thick gravy is dry, the method comprises the following steps:
(1) white spirit base cutting-up growth 1.0-1.5cm, wide 1.0-1.5cm, the shape of high 1.0-1.5cm are taken；
(2) the white spirit base cut through step (1) is pulled out after fried 8min under the oil temperature of 130-150 DEG C drain；
(3) take the Sal of 6-8 weight portion, the Pericarpium Zanthoxyli of 5-7 weight portion, the monosodium glutamate of 3-5 weight portion, 10-20 weight portion peppery
Green pepper, the dark soy sauce of 10-20 weight portion, the light soy sauce of 10-20 weight portion, the white sugar of 3-5 weight portion, the cooking wine of 8-10 weight portion, 8-10
The Semen Sojae Preparatum of weight portion, the water mixing of 200-300 weight portion, prepare salt after boiling；
(4) by seasoning 30min in the salt of the white spirit base immersion boiling after step (2) is fried and constantly stir；
(5) brine temperature is down to 80-90 DEG C, continues seasoning action, during every 20min stir once, take after 1-2h
Go out and drain and be vacuum-packed；
(6) finished product after step (5) is packed is placed in high-temperature sterilization furnace, at the ring of 120-122 DEG C of negative pressure 0.2MPa
High temperature sterilize 15-45min under border.
Doing according to the thick gravy that the processing method that a kind of thick gravy provided by the present invention is dry is processed, its shelf-life is 30 days.
Advantages of the present invention: the processing method that a kind of thick gravy provided by the present invention is dry, its production technology is simple, low cost
Honest and clean, it is suitable for batch production.A kind of thick gravy provided by the present invention is done, and uses salt to pickle in its manufacturing process, can help into
Taste and extending the shelf life, finished product thick gravy is done the mode using vacuum packaging to increase temperature sterilizing, can be preserved at normal temperatures, Er Qiebao
The matter phase also substantially prolongs.
In order to make the present invention reach more preferable effect, the preferred version of the present invention is as follows:
As preferably, described step (3) uses the Sal of 7 weight portions, the Pericarpium Zanthoxyli of 6 weight portions, the taste of 4 weight portions
Essence, the Fructus Capsici of 15 weight portions, the dark soy sauce of 15 weight portions, the light soy sauce of 15 weight portions, the white sugar of 4 weight portions, the cooking wine of 9 weight portions, 9
The Semen Sojae Preparatum of weight portion, the water of 250 weight portions.
Detailed description of the invention
Embodiment one:
The processing method that a kind of thick gravy is dry, comprises the following steps:
(1) white spirit base cutting-up growth 1.0cm, wide 1.0cm, the shape of high 1.0cm are taken；
(2) the white spirit base cut through step (1) is pulled out after fried 8min under the oil temperature of 130 DEG C drain；
(3) Sal of 6 weight portions, the Pericarpium Zanthoxyli of 5 weight portions, the monosodium glutamate of 3 weight portions, the Fructus Capsici of 10 weight portions, 10 weight are taken
Part dark soy sauce, the light soy sauce of 10 weight portions, the white sugar of 3 weight portions, the cooking wine of 8 weight portions, the Semen Sojae Preparatum of 8 weight portions, 200 weight portions
Water mixes, and prepares salt after boiling；
(4) by seasoning 30min in the salt of the white spirit base immersion boiling after step (2) is fried and constantly stir；
(5) brine temperature is down to 80 DEG C, continues seasoning action, during every 20min stir once, take out after 1h and drain
And be vacuum-packed；
(6) finished product after step (5) is packed is placed in high-temperature sterilization furnace, in the environment of 120 DEG C of negative pressure 0.2MPa
High temperature sterilize 15min.
Embodiment two:
The processing method that a kind of thick gravy is dry, comprises the following steps:
(1) white spirit base cutting-up growth 1.25cm, wide 1.25cm, the shape of high 1.25cm are taken；
(2) the white spirit base cut through step (1) is pulled out after fried 8min under the oil temperature of 140 DEG C drain；
(3) Sal of 7 weight portions, the Pericarpium Zanthoxyli of 6 weight portions, the monosodium glutamate of 4 weight portions, the Fructus Capsici of 15 weight portions, 15 weight are taken
Part dark soy sauce, the light soy sauce of 15 weight portions, the white sugar of 4 weight portions, the cooking wine of 9 weight portions, the Semen Sojae Preparatum of 9 weight portions, 250 weight portions
Water mixes, and prepares salt after boiling；
(4) by seasoning 30min in the salt of the white spirit base immersion boiling after step (2) is fried and constantly stir；
(5) brine temperature is down to 85 DEG C, continues seasoning action, during every 20min stir once, take out drip after 1.5h
Dry doubling is vacuum-packed；
(6) finished product after step (5) is packed is placed in high-temperature sterilization furnace, in the environment of 121 DEG C of negative pressure 0.2MPa
High temperature sterilize 30min.
Embodiment three:
The processing method that a kind of thick gravy is dry, comprises the following steps:
(1) white spirit base cutting-up growth 1.5cm, wide 1.5cm, the shape of high 1.5cm are taken；
(2) the white spirit base cut through step (1) is pulled out after fried 8min under the oil temperature of 150 DEG C drain；
(3) Sal of 8 weight portions, the Pericarpium Zanthoxyli of 7 weight portions, the monosodium glutamate of 5 weight portions, the Fructus Capsici of 20 weight portions, 20 weight are taken
The dark soy sauce of part, the light soy sauce of 20 weight portions, the white sugar of 5 weight portions, the cooking wine of 10 weight portions, the Semen Sojae Preparatum of 10 weight portions, 300 weight portions
Water mixing, after boiling prepare salt；
(4) by seasoning 30min in the salt of the white spirit base immersion boiling after step (2) is fried and constantly stir；
(5) brine temperature is down to 90 DEG C, continues seasoning action, during every 20min stir once, take out after 2h and drain
And be vacuum-packed；
(6) finished product after step (5) is packed is placed in high-temperature sterilization furnace, in the environment of 122 DEG C of negative pressure 0.2MPa
High temperature sterilize 40min.
Finally it is noted that the foregoing is only the preferred embodiments of the present invention, it is not limited to the present invention,
Although being described in detail the present invention with reference to above-described embodiment, for a person skilled in the art, it still may be used
So that the technical scheme described in the various embodiments described above to be modified, or wherein portion of techniques feature is carried out equivalent,
Any modification, equivalent substitution and improvement etc. that are all on the basis of technical solution of the present invention, that made, should be included in the present invention's
Within protection domain.
Claims (3)
1. the processing method that thick gravy is dry, comprises the following steps:
(1) white spirit base cutting-up growth 1.0-1.5cm, wide 1.0-1.5cm, the shape of high 1.0-1.5cm are taken；
(2) the white spirit base cut through step (1) is pulled out after fried 8min under the oil temperature of 130-150 DEG C drain；
(3) take the Sal of 6-8 weight portion, the Pericarpium Zanthoxyli of 5-7 weight portion, the monosodium glutamate of 3-5 weight portion, the Fructus Capsici of 10-20 weight portion,
The dark soy sauce of 10-20 weight portion, the light soy sauce of 10-20 weight portion, the white sugar of 3-5 weight portion, the cooking wine of 8-10 weight portion, 8-10 weight
The Semen Sojae Preparatum of part, the water mixing of 200-300 weight portion, prepare salt after boiling；
(4) by seasoning 30min in the salt of the white spirit base immersion boiling after step (2) is fried and constantly stir；
(5) brine temperature is down to 80-90 DEG C, continues seasoning action, during every 20min stir once, take out drip after 1-2h
Dry doubling is vacuum-packed；
(6) finished product after step (5) is packed is placed in high-temperature sterilization furnace, in the environment of 120-122 DEG C of negative pressure 0.2MPa
High temperature sterilize 15-45min.
A kind of thick gravy of the processing method processing gained that a kind of thick gravy the most according to claim 1 is dry is done.
The processing method that a kind of thick gravy the most according to claim 1 is dry, it is characterised in that: described step (3) uses 7
The Sal of weight portion, the Pericarpium Zanthoxyli of 6 weight portions, the monosodium glutamate of 4 weight portions, the Fructus Capsici of 15 weight portions, the dark soy sauce of 15 weight portions, 15 weight
The light soy sauce of part, the white sugar of 4 weight portions, the cooking wine of 9 weight portions, the Semen Sojae Preparatum of 9 weight portions, the water of 250 weight portions.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610579620.4A CN106212704A (en) | 2016-07-21 | 2016-07-21 | A kind of thick gravy is done and processing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610579620.4A CN106212704A (en) | 2016-07-21 | 2016-07-21 | A kind of thick gravy is done and processing method |
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| Publication Number | Publication Date |
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| CN106212704A true CN106212704A (en) | 2016-12-14 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201610579620.4A Withdrawn CN106212704A (en) | 2016-07-21 | 2016-07-21 | A kind of thick gravy is done and processing method |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110074201A (en) * | 2019-05-15 | 2019-08-02 | 寿县迎淮豆制品有限公司 | A kind of manufacture craft of spicy dried bean curd |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104642559A (en) * | 2015-02-06 | 2015-05-27 | 新晃小肥牛食品有限公司 | Spicy bean curd snack food |
| CN105166077A (en) * | 2015-08-28 | 2015-12-23 | 武汉家事易农业科技有限公司 | Making method of smoked bean curds |
| CN105285146A (en) * | 2015-11-13 | 2016-02-03 | 重庆市盛沿食品有限责任公司 | Manufacturing method of spicy dried bean curd leisure food |
| CN105309629A (en) * | 2015-11-16 | 2016-02-10 | 重庆市盛沿食品有限责任公司 | Preparation method of no-preservative dried tofu |
-
2016
- 2016-07-21 CN CN201610579620.4A patent/CN106212704A/en not_active Withdrawn
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104642559A (en) * | 2015-02-06 | 2015-05-27 | 新晃小肥牛食品有限公司 | Spicy bean curd snack food |
| CN105166077A (en) * | 2015-08-28 | 2015-12-23 | 武汉家事易农业科技有限公司 | Making method of smoked bean curds |
| CN105285146A (en) * | 2015-11-13 | 2016-02-03 | 重庆市盛沿食品有限责任公司 | Manufacturing method of spicy dried bean curd leisure food |
| CN105309629A (en) * | 2015-11-16 | 2016-02-10 | 重庆市盛沿食品有限责任公司 | Preparation method of no-preservative dried tofu |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110074201A (en) * | 2019-05-15 | 2019-08-02 | 寿县迎淮豆制品有限公司 | A kind of manufacture craft of spicy dried bean curd |
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| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20161214 |
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| WW01 | Invention patent application withdrawn after publication |