CN106306088A - Marinated dried beancurd sticks and making method thereof - Google Patents
Marinated dried beancurd sticks and making method thereof Download PDFInfo
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- CN106306088A CN106306088A CN201610682494.5A CN201610682494A CN106306088A CN 106306088 A CN106306088 A CN 106306088A CN 201610682494 A CN201610682494 A CN 201610682494A CN 106306088 A CN106306088 A CN 106306088A
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- dried bean
- dried beancurd
- beancurd sticks
- 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 invention discloses marinated dried beancurd sticks and a making method thereof. The marinated dried beancurd sticks are made from the following raw materials of dried beancurd sticks, white ginger slices, purple garlic, caraway, CapsicumfrutescensL.var.acuminatumFingh., vegetable oil, rice wine, bone soup, an organic soy sauce, an appropriate amount of refined salt, crystal sugar, gourmet powder, an appropriate amount of water and seasoning. The making method comprises the following steps of (1) making spare dried beancurd sticks; (2) making a seasoning packet for standby application; (3) making a soup base for standby application; and (4) putting the spare dried beancurd sticks and the seasoning packet into the soup base, performing boiling with a strong fire, performing slow decoction with a small fire, and performing packaging so as to obtain finished products of the marinated dried beancurd sticks. The marinated dried beancurd sticks made by the making method disclosed by the invention are rich in fragrance, fragrant and rich in taste and unique in flavor; various nourishing raw materials in a reasonable ratio are added, so that the marinated dried beancurd sticks are high in nutrient value, and have certain food therapy and health-care effects; and the marinated dried beancurd sticks are simple in technology, the technique of the marinated dried beancurd sticks is easy to control, the production efficiency is improved, and the marinated dried beancurd sticks are suitable for popularization and application.
Description
Technical field
The invention belongs to food processing technology field, particularly to a kind of stew in soy sauce dried bean and preparation method thereof.
Background technology
Spiced and stewed food is the traditional food of China, with poultry, the meat of domestic animal and internal organs and game, part aquatic products, vegetable is
Primary raw material, puts in the thick gravy modulated, and very hot oven is boiled, little fire digestion, makes thick gravy flavour slowly penetrate raw material skin texture, becomes
For aromatic delicious spiced and stewed food.Spiced and stewed food belongs to general cooked meat product, and it highlights the original taste of raw material, color and luster, flavoring agent master
Salt to be used and a small amount of soy sauce, based on its original color.Spiced and stewed food " heat does cold eating ", the fresh perfume (or spice) of taste.The thick gravy mixed up
Can life-time service, and more Chen Yuexiang.The origin of spiced and stewed food can trace back to the remote the Warring States Period.After having had cooker, people
Begin to culinary art skill and technique of turning from side to side.The method such as " rice steamer ", " steaming ", " exploding ", " boiling ", " ironing " the most successively produces.All original cook from this
Tune method, gradually develops into " the green meat method " introduced in Important Arts for the People's Welfare, namely certain founder of " halogen " and " leaching ".To bright clearly
In period, material and the formula of " salt " are substantially stationary, and from this, " halogen " this manufacture method formally climbs up table top.
Chinese Regional is vast, populous, and various places consumption habit and dietary habit are different.The spiced and stewed food of different regions
Taste also has the biggest difference, and meanwhile, season is different, and the taste of spiced and stewed food is the most different, seasoning will according to different requirements and purpose,
Select suitable flavoring agent and fitting method, produce the goods that local flavor is different.In the market some hotel owners add flavouring agent and
The class such as edible oil differ, and mouthfeel is the best, and nutritive value is short of.Some hotel owner, for increasing mouthfeel, increases spice simply, consumption
Person can feel dry mouth and tougue after eating up, and easily gets angry；Even some illegal businessman also uses underproof flavouring agent, harmful to human
Healthy.
Along with growth in the living standard, the requirement of daily bread is improved constantly by people, be particular about balanced in nutrition while
Also pursuing the peculiar flavour of food, spiced and stewed food kind is the abundantest in the market, and nutritive value has certain limitation, wind
Taste haves much room for improvement, and manufacture method is complex, it is difficult to meet growing consumer market demand and people update day by day
Concept of modern health.
Summary of the invention
It is an object of the invention to provide a kind of making simple, unique flavor, the stew in soy sauce dried bean being of high nutritive value and system thereof
Make method.
For solving above-mentioned technical problem, the technical solution that the present invention provides is as follows:
A kind of stew in soy sauce dried bean, is made up of the raw material of following weight portion: dried bean 80～120 parts, Rhizoma Zingiberis sheet 2～5 parts, purple skin
Bulbus Allii 2～5 parts, Herba Coriandri 3～8 parts, Capsicum frutescens L. var. acuminatum Fingh. 2～5 parts, vegetable oil 8～15 parts, rice wine 3～6 parts, bone soup 100～150 parts, have
Machine soy sauce 10～20 parts, appropriate refined salt, crystal sugar 2～6 parts, monosodium glutamate 0.5～1 part, suitable quantity of water, flavouring agent 8～15 parts；Described tune
Taste substance includes the raw material of following weight: sweet ancient name for Chinese cabbage 0.3～0.8 part, Semen Alpiniae Katsumadai 1～2 parts, the Radix Angelicae Dahuricae 1～2 parts, Radix orixae japonicae 0.1
～0.3 part, Radix Glycyrrhizae 1～2 parts, Oleum Linderae 0.2～0.4 part, Herba Salviae Plebeiae 0.2～0.4 part, the Rhizoma Atractylodis Macrocephalae 0.5～1 part, Radix Panacis Quinquefolii 0.2～
0.4 part, Agaricus blazei Murrill 0.1～0.2 part；
The manufacture method of described stew in soy sauce dried bean, comprises the following steps:
(1) choosing dried bean, clean, put into and boil in boiled water 10～15 minutes, dewatering obtains standby dried bean；
(2) vegetable oil is placed in pot, when oil temperature rises to 50～60 DEG C, add sweet ancient name for Chinese cabbage, Semen Alpiniae Katsumadai, the Radix Angelicae Dahuricae, Radix orixae japonicae,
Radix Glycyrrhizae, Oleum Linderae, Herba Salviae Plebeiae, the Rhizoma Atractylodis Macrocephalae, Radix Panacis Quinquefolii and Agaricus blazei Murrill, slow fire is fried 20～30 minutes, takes out and loads in gauze bag, obtains seasoning
Material bag is standby；
(3) again vegetable oil is placed in pot, when oil temperature rises to 50～60 DEG C, adds Rhizoma Zingiberis sheet, purple garlic, Herba Coriandri, little
Referring to that green pepper stir-frying is fragrant, add rice wine, bone soup, organic soy sauce, refined salt, crystal sugar, monosodium glutamate and suitable quantity of water, slow fire boils, and obtains soup stock standby
With；
(4) by standby dried bean and the flavouring agent bag of step (2) gained of step (1) gained, the soup of step (3) gained is put into
In material, after intense fire boils, using the infusion 15 at leisure of little fire～30 minutes instead, dried packaging i.e. obtains stew in soy sauce dried bean finished product.
Preferably, in described step (2) and step (3), the vegetable oil of employing is Oleum Helianthi.
Preferably, in described step (4), its manufacture method also includes, uses hot air drying dress enduring well-done dried bean
Put and be dried, make material moisture reduce by 10%～20%.
Preferably, in described step (4), its manufacture method also includes, dried dried bean carries out vacuum packaging envelope
Mouthful, sterilizing.
The invention has the beneficial effects as follows:
Manufacture method advantages of simple of the present invention, the stew in soy sauce dried bean made, with fragrance striking the nose, taste is aromatic, unique flavor,
With the addition of the rational nourishing food of multiple ratio, rich in nutritive value, there is certain Dietotherapy health effect, meet society now
The requirement of health diet；Present invention process is simple, and technology is easily mastered, and improves production efficiency, is suitable to popularization and application.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is further illustrated, but the present invention is not only limited to implement in detail below
Example.
Embodiment 1:
A kind of stew in soy sauce dried bean, is made up of the raw material of following weight portion: dried bean 80 parts, Rhizoma Zingiberis sheet 2 parts, purple garlic 2 parts, perfume
Dish 3 parts, Capsicum frutescens L. var. acuminatum Fingh. 2 parts, vegetable oil 8 parts, 3 parts of rice wine, bone soup 100 parts, organic soy sauce 10 parts, appropriate refined salt, 2 parts of crystal sugar,
Monosodium glutamate 0.5 part, suitable quantity of water, flavouring agent 8 parts；Described flavouring agent includes the raw material of following weight: sweet ancient name for Chinese cabbage 0.3 part, grass
1 part of Fructus Amomi Rotundus, the Radix Angelicae Dahuricae 1 part, Radix orixae japonicae 0.1 part, 1 part of Radix Glycyrrhizae, Oleum Linderae 0.2～part, Herba Salviae Plebeiae 0.2 part, the Rhizoma Atractylodis Macrocephalae 0.5 part, Radix Panacis Quinquefolii
0.2 part, Agaricus blazei Murrill 0.1 part；
The manufacture method of described stew in soy sauce dried bean, comprises the following steps:
(1) choosing dried bean, clean, put into and boil in boiled water 10 minutes, dewatering obtains standby dried bean；
(2) vegetable oil is placed in pot, when oil temperature rises to 50 DEG C, adds sweet ancient name for Chinese cabbage, Semen Alpiniae Katsumadai, the Radix Angelicae Dahuricae, Radix orixae japonicae, sweet
Grass, Oleum Linderae, Herba Salviae Plebeiae, the Rhizoma Atractylodis Macrocephalae, Radix Panacis Quinquefolii and Agaricus blazei Murrill, slow fire is fried 20 minutes, takes out and loads in gauze bag, obtains flavouring agent bag standby
With；
(3) again vegetable oil is placed in pot, when oil temperature rises to 50 DEG C, adds Rhizoma Zingiberis sheet, purple garlic, Herba Coriandri, Capsicum frutescens L. var. acuminatum Fingh.
Stir-frying is fragrant, adds rice wine, bone soup, organic soy sauce, refined salt, crystal sugar, monosodium glutamate and suitable quantity of water, and slow fire boils, and obtains soup stock standby；
(4) by standby dried bean and the flavouring agent bag of step (2) gained of step (1) gained, the soup of step (3) gained is put into
In material, after intense fire boils, use little fire infusion 15 minutes at leisure instead, use hot-air drying device to do enduring well-done dried bean
Dry, make material moisture reduce by 20%, dried dried bean is carried out vacuum packaging sealing, sterilizing, obtains stew in soy sauce dried bean finished product.
Embodiment 2:
A kind of stew in soy sauce dried bean, is made up of the raw material of following weight portion: dried bean 120 parts, Rhizoma Zingiberis sheet 5 parts, purple garlic 5 parts,
8 parts of Herba Coriandri, Capsicum frutescens L. var. acuminatum Fingh. 5 parts, vegetable oil 15 parts, 6 parts of rice wine, bone soup 150 parts, organic soy sauce 20 parts, appropriate refined salt, crystal sugar 6
Part, monosodium glutamate 1 part, suitable quantity of water, flavouring agent 15 parts；Described flavouring agent includes the raw material of following weight: sweet ancient name for Chinese cabbage 0.8 part,
Semen Alpiniae Katsumadai 2 parts, the Radix Angelicae Dahuricae 2 parts, Radix orixae japonicae 0.3 part, 2 parts of Radix Glycyrrhizae, Oleum Linderae 0.4 part, Herba Salviae Plebeiae 0.4 part, the Rhizoma Atractylodis Macrocephalae 1 part, Radix Panacis Quinquefolii 0.4
Part, Agaricus blazei Murrill 0.2 part；
The manufacture method of described stew in soy sauce dried bean, comprises the following steps:
(1) choosing dried bean, clean, put into and boil in boiled water 15 minutes, dewatering obtains standby dried bean；
(2) vegetable oil is placed in pot, when oil temperature rises to 60 DEG C, adds sweet ancient name for Chinese cabbage, Semen Alpiniae Katsumadai, the Radix Angelicae Dahuricae, Radix orixae japonicae, sweet
Grass, Oleum Linderae, Herba Salviae Plebeiae, the Rhizoma Atractylodis Macrocephalae, Radix Panacis Quinquefolii and Agaricus blazei Murrill, slow fire is fried 30 minutes, takes out and loads in gauze bag, obtains flavouring agent bag standby
With；
(3) again vegetable oil is placed in pot, when oil temperature rises to 60 DEG C, adds Rhizoma Zingiberis sheet, purple garlic, Herba Coriandri, Capsicum frutescens L. var. acuminatum Fingh.
Stir-frying is fragrant, adds rice wine, bone soup, organic soy sauce, refined salt, crystal sugar, monosodium glutamate and suitable quantity of water, and slow fire boils, and obtains soup stock standby；
(4) by standby dried bean and the flavouring agent bag of step (2) gained of step (1) gained, the soup of step (3) gained is put into
In material, after intense fire boils, use little fire infusion 30 minutes at leisure instead, use hot-air drying device to do enduring well-done dried bean
Dry, make material moisture reduce by 10%, dried dried bean is carried out vacuum packaging sealing, sterilizing, obtains stew in soy sauce dried bean finished product.
In the above embodiment of the present invention, the vegetable oil used in described making step is Oleum Helianthi.
Embodiment of the present invention manufacture method is simple, the stew in soy sauce dried bean made, with fragrance striking the nose, taste is aromatic, local flavor is only
Spy, with the addition of the rational nourishing food of multiple ratio, has certain Dietotherapy health effect；Its technique is simple, is suitable to promote and answers
With.
Above embodiment is only to be described the preferred embodiment of the present invention, not enters the scope of the present invention
Row limits, and on the premise of designing spirit without departing from the present invention, technical scheme is done by those of ordinary skill in the art
The various deformation gone out and improvement, all should fall in the protection domain that claims of the present invention determines.
Claims (4)
1. a stew in soy sauce dried bean, it is characterised in that be made up of the raw material of following weight portion: dried bean 80～120 parts, Rhizoma Zingiberis sheet 2
～5 parts, purple garlic 2～5 parts, Herba Coriandri 3～8 parts, Capsicum frutescens L. var. acuminatum Fingh. 2～5 parts, vegetable oil 8～15 parts, rice wine 3～6 parts, bone soup 100
～150 parts, organic soy sauce 10～20 parts, appropriate refined salt, crystal sugar 2～6 parts, monosodium glutamate 0.5～1 part, suitable quantity of water, flavouring agent 8～15
Part；Described flavouring agent includes the raw material of following weight: sweet ancient name for Chinese cabbage 0.3～0.8 part, Semen Alpiniae Katsumadai 1～2 parts, the Radix Angelicae Dahuricae 1～2
Part, Radix orixae japonicae 0.1～0.3 part, Radix Glycyrrhizae 1～2 parts, Oleum Linderae 0.2～0.4 part, Herba Salviae Plebeiae 0.2～0.4 part, the Rhizoma Atractylodis Macrocephalae 0.5～1 part,
Radix Panacis Quinquefolii 0.2～0.4 part, Agaricus blazei Murrill 0.1～0.2 part；
The manufacture method of described stew in soy sauce dried bean, comprises the following steps:
(1) choosing dried bean, clean, put into and boil in boiled water 10～15 minutes, dewatering obtains standby dried bean；
(2) vegetable oil is placed in pot, when oil temperature rises to 50～60 DEG C, adds sweet ancient name for Chinese cabbage, Semen Alpiniae Katsumadai, the Radix Angelicae Dahuricae, Radix orixae japonicae, sweet
Grass, Oleum Linderae, Herba Salviae Plebeiae, the Rhizoma Atractylodis Macrocephalae, Radix Panacis Quinquefolii and Agaricus blazei Murrill, slow fire is fried 20～30 minutes, takes out and loads in gauze bag, obtains flavouring agent
Wrap standby；
(3) again vegetable oil is placed in pot, when oil temperature rises to 50～60 DEG C, adds Rhizoma Zingiberis sheet, purple garlic, Herba Coriandri, Capsicum frutescens L. var. acuminatum Fingh.
Stir-frying is fragrant, adds rice wine, bone soup, organic soy sauce, refined salt, crystal sugar, monosodium glutamate and suitable quantity of water, and slow fire boils, and obtains soup stock standby；
(4) by standby dried bean and the flavouring agent bag of step (2) gained of step (1) gained, the soup stock of step (3) gained is put into
In, after intense fire boils, use the infusion 15 at leisure of little fire～30 minutes instead, dried packaging i.e. obtains stew in soy sauce dried bean finished product.
The manufacture method of a kind of stew in soy sauce dried bean the most according to claim 1, it is characterised in that described step (2) and step
Suddenly, in (3), the vegetable oil of employing is Oleum Helianthi.
The manufacture method of a kind of stew in soy sauce dried bean the most according to claim 1, it is characterised in that in described step (4), its
Manufacture method also includes, endure well-done dried bean use hot-air drying device be dried, make material moisture reduce by 10%～
20%.
4. according to the manufacture method of a kind of stew in soy sauce dried bean described in claim 1 and 3, it is characterised in that described step (4)
In, its manufacture method also includes, dried dried bean carries out vacuum packaging sealing, sterilizing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610682494.5A CN106306088A (en) | 2016-08-17 | 2016-08-17 | Marinated dried beancurd sticks and making method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610682494.5A CN106306088A (en) | 2016-08-17 | 2016-08-17 | Marinated dried beancurd sticks and making method thereof |
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| Publication Number | Publication Date |
|---|---|
| CN106306088A true CN106306088A (en) | 2017-01-11 |
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| CN201610682494.5A Withdrawn CN106306088A (en) | 2016-08-17 | 2016-08-17 | Marinated dried beancurd sticks and making method thereof |
Country Status (1)
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112120088A (en) * | 2020-10-09 | 2020-12-25 | 湖北周黑鸭食品工业园有限公司 | Preparation method of marinated bean curd sticks and marinated bean curd sticks |
| CN115251304A (en) * | 2022-08-11 | 2022-11-01 | 许昌学院 | Preparation method of crispy dried bean curd stick snack |
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| CN102669622A (en) * | 2012-01-04 | 2012-09-19 | 河南科技大学 | Halogen soup and making method and application thereof |
| CN103609739A (en) * | 2013-11-18 | 2014-03-05 | 陕西师范大学 | Instant multi-flavor dried bean curd sticks |
| CN104430922A (en) * | 2014-11-19 | 2015-03-25 | 安徽省固镇县争华羊业有限公司 | Mutton-flavor instant dried beancurd stick and processing method thereof |
| CN105767196A (en) * | 2016-04-06 | 2016-07-20 | 张保义 | Selenium-rich health dried beancurd sticks |
-
2016
- 2016-08-17 CN CN201610682494.5A patent/CN106306088A/en not_active Withdrawn
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102669622A (en) * | 2012-01-04 | 2012-09-19 | 河南科技大学 | Halogen soup and making method and application thereof |
| CN103609739A (en) * | 2013-11-18 | 2014-03-05 | 陕西师范大学 | Instant multi-flavor dried bean curd sticks |
| CN104430922A (en) * | 2014-11-19 | 2015-03-25 | 安徽省固镇县争华羊业有限公司 | Mutton-flavor instant dried beancurd stick and processing method thereof |
| CN105767196A (en) * | 2016-04-06 | 2016-07-20 | 张保义 | Selenium-rich health dried beancurd sticks |
Non-Patent Citations (1)
| Title |
|---|
| 尚厨美食研究中心: "《开胃爽口凉拌菜》", 31 March 2014, 中国人口出版社 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112120088A (en) * | 2020-10-09 | 2020-12-25 | 湖北周黑鸭食品工业园有限公司 | Preparation method of marinated bean curd sticks and marinated bean curd sticks |
| CN112120088B (en) * | 2020-10-09 | 2023-10-10 | 湖北周黑鸭食品工业园有限公司 | Preparation method of steamed dried beancurd sticks and steamed dried beancurd sticks |
| CN115251304A (en) * | 2022-08-11 | 2022-11-01 | 许昌学院 | Preparation method of crispy dried bean curd stick snack |
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Application publication date: 20170111 |
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