CN106306097A - Production method of dried tofu with carrots - Google Patents
Production method of dried tofu with carrots Download PDFInfo
- Publication number
- CN106306097A CN106306097A CN201610693571.7A CN201610693571A CN106306097A CN 106306097 A CN106306097 A CN 106306097A CN 201610693571 A CN201610693571 A CN 201610693571A CN 106306097 A CN106306097 A CN 106306097A
- Authority
- CN
- China
- Prior art keywords
- dauci sativae
- radix dauci
- dried tofu
- production method
- baking
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Classifications
-
- 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
-
- 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
- A23C2240/00—Use or particular additives or ingredients
- A23C2240/15—Use of plant extracts, including purified and isolated derivatives thereof, as ingredient in dairy products
Abstract
The invention discloses a production method of dried tofu with carrots. The production method includes: making raw materials of soybeans into soybean milk; adding pickled vegetable juice and carrot residues into the soybean milk; under proper baking condition of an oven, enabling tofu to be easily formed and water to be uniformly distributed; performing cooking, stir-frying, evenly stirring and sterilizing and packaging to obtain the product. The production method has the advantages that the finished product is good in formation, sweet in perfume, spicy and delicious, fresh and tender in taste and high in comprehensive nutritional value.
Description
Technical field
The invention belongs to food and food processing technology field, refer more particularly to the production method of a kind of Radix Dauci Sativae dried tofu.
Background technology
Dried tofu is the one of bean product, is a kind of food often having in our daily life, owing to containing in dried tofu
Abundant protein, its lecithin contained can be removed the cholesterol being attached in blood vessel wall, prevent sclerosis of blood vessels, prevent cardiovascular disease
Disease, cardioprotection；And it is possibly together with several mineral materials, supplement calcium, prevent the osteoporosis caused because of calcium deficiency, promote skeleton
Growing, the most extremely advantageous to the bone growth of children's, old man, therefore it is liked by a lot of people.But it is as people couple
The raising that food value requires, the dried bean curd containing only single vegetable protein cannot meet public demand, and Radix Dauci Sativae is
Crisp delicious, the nutritious homely vegetable of a kind of matter, have the title of " Radix Codonopsis Cardiophyllae ", rich in saccharide, fat, volatile oil, Radix Dauci Sativae
The nutritional labeling of the needed by human body such as element, vitamin A, vitamin B1, vitamin B2, anthocyanidin, calcium, ferrum.Therefore, by Radix Dauci Sativae with
Dried bean curd combines dry vegetable protein and the needed by human body nutritional labeling of integrating of the bean curd with carrot produced, nutrition more horn of plenty,
Can significantly meet the nutritional need of people.Additionally, the membership that adds of Radix Dauci Sativae makes dried bean curd mouthfeel the most delicious tasty and refreshing, color is pure and fresh
Vivid.
Therefore the Radix Dauci Sativae dried tofu leisure food work out a kind of features good taste, being of high nutritive value is that this field is badly in need of solving at present
Problem certainly.
Summary of the invention
For solving above-mentioned technical problem, the invention provides the production method of a kind of Radix Dauci Sativae dried tofu, solve traditional bean curd
The problem that dry nutritive value is single, and make products taste tasty and refreshing, color is pure and fresh vivid, can attract consumer.
The present invention is achieved by the following technical programs:
The production method of a kind of Radix Dauci Sativae dried tofu, comprises the steps:
1) choose good quality soybeans, be soaked in water 5-7 hour；Radix Dauci Sativae is cleaned, is ground into foam, stand-by；
2) with stopper, Semen Glycines being drained, the foaming Semen Glycines that will drain by soy bean milk making machine, break into bean milk, it is little that cooked beans slurry boils half
Time, boil again after boiling ten minutes；
3) select with old altar sauerkraut juice and convert bean milk；
4) by Radix Dauci Sativae foam with select the bean milk converted and stir, add Gypsum Fibrosum, suppress 5-7 hour with gauze vanning；
5) bean curd cutting suppressed is put into baking box baking；
6) with Fructus Capsici, Oleum Brassicae campestris is cooked, and adds Pericarpium Zanthoxyli, Fructus Piperis, anise, salt, is then added together by the dried tofu that baking is good
Enter, stir；
7) sterilization, packed products.
Further, described step 1) in, good quality soybeans refers to bright-coloured and glossy, full and straight uniform, the broken lobe of nothing,
N/D, without insect pest, without going mouldy, without the Semen Glycines of hanging wire.
Further, described step 1) in, the consumption of water is 2-4 times of Semen Glycines weight, and water temperature is 20-30 DEG C.
Further, described step 4) in Gypsum Fibrosum be edible plaster, addition is 0.01-0.02 times of Semen Glycines weight.
Further, described step 4) the middle bean curd obtained through compacting, moisture is 65%-80%.
Further, described step 5) in bake complete dried tofu through baking box, moisture is 20%-33%.
Further, described step 5) in, it is: temperature is 75-85 DEG C that vacuum is 0.02-in baking box baking condition
Baking 1～2 hours under 0.04MPa；Close vacuum, do not exit, continue baking 0.5 hour at 55-75 DEG C.
Further, described step 1)～6) in, Semen Glycines, Radix Dauci Sativae, old altar sauerkraut juice, Fructus Capsici, Oleum Brassicae campestris, Pericarpium Zanthoxyli, recklessly
Green pepper, anise, the input amount of salt, according to weight ratio be, Semen Glycines: Radix Dauci Sativae: old altar sauerkraut juice: Fructus Capsici: Oleum Brassicae campestris: Pericarpium Zanthoxyli: Fructus Piperis:
Anistree: salt=1:0.2～0.3:0.07～0.08:0.25:0.5:0.025:0.025:0.025:0.05.
The present invention compared with prior art, has the effect that
1, outward appearance is good
The bean curd suppressed is under the conditions of suitable baking box baking, and baking temperature is low, does not damage the epidermis of bean curd, does not damages
Beneficiating ingredient in Radix Dauci Sativae, profile is neat, and the dried tofu color and luster beans obtained is red, inhales people's eyeball.
2, nutritious
Rich in needed by human body elements such as each biostearin, vegetable protein, ferrum, calcium, the nutritional need of people can be met.
3, mouthfeel is good
Mouthfeel is fresh and tender, soft the most flexible
4, delicious
The most fragrant peppery good to eat, there is again the sweet taste of Radix Dauci Sativae.
To sum up, dried tofu and Radix Dauci Sativae are combined by the present invention, under the conditions of suitable baking box baking, obtain Radix Dauci Sativae dried tofu,
This product has in good taste, nutritious, the feature that outward appearance is vivid, and this product is fragrant peppery good to eat simultaneously, is suitable for different crowd and eats.
Detailed description of the invention
Below in conjunction with embodiment, technical scheme is further described, but claimed scope is not limited to
In described.
Embodiment 1
1) good quality soybeans 10kg is chosen, with 20kg water soaking 7 hours；2.0Kg Radix Dauci Sativae is cleaned, is ground into foam, stand-by；
2) with stopper, Semen Glycines being drained, break into bean milk by soy bean milk making machine, cooked beans is starched after boiling half an hour and is boiled ten minutes again
3) select with 0.75kg old altar sauerkraut juice and convert bean milk；
4) with Radix Dauci Sativae foam with select the bean milk converted and stir, add 0.10kg Gypsum Fibrosum, with gauze vanning compacting 7 hours, control
Bean curd moisture processed is at 65%-80%；
5) bean curd cutting suppressed is put into baking box baking, control moisture at 25%-35%；In baking box baking condition
For: temperature is 75-85 DEG C, and vacuum is baking 1.5 hours under 0.02-0.04MPa；Close vacuum, do not exit, continue at 55-
Baking 0.5 hour at 75 DEG C；The complete dried tofu moisture Control of baking is at 20%-33%；
6) using Fructus Capsici 2.50Kg, Oleum Brassicae campestris 5.00Kg progress is cooked, and adds Pericarpium Zanthoxyli 0.25kg, Fructus Piperis 0.25kg, anistree
0.25kg, salt 0.50kg stir-fry, and are then added together by the dried tofu that baking is good, stir；
7) Radix Dauci Sativae dried tofu is carried out sterilization processing, be packaged to be finished product.
Embodiment 2
1) good quality soybeans 10kg is chosen, with 30kg water soaking 6 hours；2.5Kg Radix Dauci Sativae is cleaned, is ground into foam, stand-by；
2) with stopper, Semen Glycines being drained, the foaming Semen Glycines that will drain by soy bean milk making machine, break into bean milk, it is little that cooked beans slurry boils half
Time, boil again after boiling ten minutes；
3) select with 0.80kg old altar sauerkraut juice and convert bean milk；
4) with Radix Dauci Sativae foam with select the bean milk converted and stir, add 0.20kg Gypsum Fibrosum, with gauze vanning compacting 6 hours, control
Bean curd moisture processed is at 65%-80%；
5) bean curd cutting suppressed is put into baking box baking, in baking box baking condition be: temperature is 75-85 DEG C, vacuum
Degree is baking 1.7 hours under 0.02-0.04MPa；Close vacuum, do not exit, continue baking 0.5 hour at 55-75 DEG C；Baking
Complete dried tofu moisture Control is at 20%-33%；
6) using Fructus Capsici 2.50Kg, Oleum Brassicae campestris 5.00Kg progress is cooked, and adds Pericarpium Zanthoxyli 0.25kg, Fructus Piperis 0.25kg, anistree
0.25kg, salt 0.50kg stir-fry, and are then added together by the dried tofu that baking is good, stir；
7) Radix Dauci Sativae dried tofu is carried out sterilization processing, be packaged to be finished product.
Embodiment 3
1) good quality soybeans 10kg is chosen, with 25kg water soaking 5 hours；3.0Kg Radix Dauci Sativae is cleaned, is ground into foam, stand-by；
2) with stopper, Semen Glycines being drained, the foaming Semen Glycines that will drain by soy bean milk making machine, break into bean milk, it is little that cooked beans slurry boils half
Time, boil again after boiling ten minutes；
3) select with 0.70kg old altar sauerkraut juice and convert bean milk；
4) with Radix Dauci Sativae foam with select the bean milk converted and stir, add 0.15kg Gypsum Fibrosum, with gauze vanning compacting 5 hours, control
Bean curd moisture processed is at 65%-80%；
5) bean curd cutting suppressed is put into baking box baking, in baking box baking condition be: temperature is 75-85 DEG C, vacuum
Degree is baking 2 hours under 0.02-0.04MPa；Close vacuum, do not exit, continue baking 0.5 hour at 55-75 DEG C；Baking is complete
The dried tofu moisture Control finished is at 20%-33%；
6) using Fructus Capsici 2.50Kg, Oleum Brassicae campestris 5.00Kg progress is cooked, and adds Pericarpium Zanthoxyli 0.25kg, Fructus Piperis 0.25kg, anistree
0.25kg, salt 0.50kg stir-fry, and are then added together by the dried tofu that baking is good, stir；
7) Radix Dauci Sativae dried tofu is carried out sterilization processing, be packaged to be finished product.
Embodiment 4
1) good quality soybeans 10kg is chosen, with 35kg water soaking 5.5 hours；2.4Kg Radix Dauci Sativae is cleaned, is ground into foam, treat
With；
2) with stopper, Semen Glycines being drained, the foaming Semen Glycines that will drain by soy bean milk making machine, break into bean milk, it is little that cooked beans slurry boils half
Time, boil again after boiling ten minutes；
3) select with 0.72kg old altar sauerkraut juice and convert bean milk；
4) with Radix Dauci Sativae foam with select the bean milk converted and stir, add 0.18kg Gypsum Fibrosum, suppress 5.5 hours with gauze vanning,
Control bean curd moisture at 65%-80%；
5) bean curd cutting suppressed is put into baking box baking, in baking box baking condition be: temperature is 75-85 DEG C, vacuum
Degree is baking 1 hour under 0.02-0.04MPa；Close vacuum, do not exit, continue baking 0.5 hour at 55-75 DEG C；Baking is complete
The dried tofu moisture Control finished is at 20%-33%；
6) using Fructus Capsici 2.50Kg, Oleum Brassicae campestris 5.00Kg progress is cooked, and adds Pericarpium Zanthoxyli 0.25kg, Fructus Piperis 0.25kg, anistree
0.25kg, salt 0.50kg stir-fry, and are then added together by the dried tofu that baking is good, stir；
7) Radix Dauci Sativae dried tofu is carried out sterilization processing, be packaged to be finished product.
Embodiment 5
1) good quality soybeans 10kg is chosen, with 25kg water soaking 6.5 hours；2.7Kg Radix Dauci Sativae is cleaned, is ground into foam, treat
With；
2) with stopper, Semen Glycines being drained, the foaming Semen Glycines that will drain by soy bean milk making machine, break into bean milk, it is little that cooked beans slurry boils half
Time, boil again after boiling ten minutes；
3) select with 0.78kg old altar sauerkraut juice and convert bean milk；
4) with Radix Dauci Sativae foam with select the bean milk converted and stir, add 0.13kg Gypsum Fibrosum, suppress 6.5 hours with gauze vanning,
Control bean curd moisture at 65%-80%；
5) bean curd cutting suppressed is put into baking box baking, in baking box baking condition be: temperature is 75-85 DEG C, vacuum
Degree is baking 1.2 hours under 0.02-0.04MPa；Close vacuum, do not exit, continue baking 0.5 hour at 55-75 DEG C；Baking
Complete dried tofu moisture Control is at 20%-33%；
6) using Fructus Capsici 2.50Kg, Oleum Brassicae campestris 5.00Kg progress is cooked, and adds Pericarpium Zanthoxyli 0.25kg, Fructus Piperis 0.25kg, anistree
0.25kg, salt 0.50kg stir-fry, and are then added together by the dried tofu that baking is good, stir；
7) Radix Dauci Sativae dried tofu is carried out sterilization processing, be packaged to be finished product.
The product obtaining embodiment 1 to embodiment 5, has carried out foretasting test and appraisal, mainly in terms of outward appearance, mouthfeel, taste
Test and assess.Evaluating result is as follows:
Outward appearance: profile is neat, and Radix Dauci Sativae dried tofu surface is furnished with red chili, glossy glossy, it can be seen that red after dried tofu cuts
The Radix Dauci Sativae of color is embedded in dried tofu.
Mouthfeel: mouthfeel is fresh and tender, soft the most flexible.
Taste: micro-peppery, has the sweet of Radix Dauci Sativae.
Claims (8)
1. the production method of a Radix Dauci Sativae dried tofu, it is characterised in that: described production method is carried out as steps described below:
1) choose good quality soybeans, be soaked in water 5-7 hour；Radix Dauci Sativae is cleaned, is ground into foam, stand-by；
2) with stopper, Semen Glycines being drained, the foaming Semen Glycines that will drain by soy bean milk making machine, break into bean milk, cooked beans slurry is boiled half an hour, is opened
Boil again after Guo ten minutes；
3) select with old altar sauerkraut juice and convert bean milk；
4) with Radix Dauci Sativae foam with select the bean milk converted and stir, add Gypsum Fibrosum, suppress 5-7 hour with gauze vanning；
5) bean curd cutting suppressed is put into baking box baking；
6) with Fructus Capsici, Oleum Brassicae campestris is cooked, and adds Pericarpium Zanthoxyli, Fructus Piperis, anise, salt, is then added together by the dried tofu that baking is good, stir
Mix uniformly；
7) sterilization, packed products.
A kind of production method of Radix Dauci Sativae dried tofu, it is characterised in that: described step 1) in high-quality yellow
Bean refers to bright-coloured and glossy, full and straight uniform, without broken lobe, N/D, goes mouldy without insect pest, nothing, without the Semen Glycines of hanging wire.
A kind of production method of Radix Dauci Sativae dried tofu, it is characterised in that: described step 1) in the use of water
Amount is 2-4 times of Semen Glycines weight, and water temperature is 22-28 DEG C.
A kind of production method of Radix Dauci Sativae dried tofu, it is characterised in that: described step 4) in Gypsum Fibrosum be
Edible plaster, addition is 0.01-0.02 times of Semen Glycines weight.
A kind of production method of Radix Dauci Sativae dried tofu, it is characterised in that: described step 4) in through overvoltage
The bean curd prepared, moisture is 65%-80%.
A kind of production method of Radix Dauci Sativae dried tofu, it is characterised in that: described step 5) at baking box
Baking condition is: temperature is 75-85 DEG C, and vacuum is baking 1～2 hours under 0.02-0.04MPa；Close vacuum, do not exit,
Continue baking 0.5 hour at 55-75 DEG C.
A kind of production method of Radix Dauci Sativae dried tofu, it is characterised in that: described step 5) middle through roasting
Complete dried tofu baked by case, and moisture is 20%-33%.
A kind of production method of Radix Dauci Sativae dried tofu, it is characterised in that: described step 1)～6) in, yellow
Bean, Radix Dauci Sativae, old altar sauerkraut juice, Fructus Capsici, Oleum Brassicae campestris, Pericarpium Zanthoxyli, Fructus Piperis, anise, the input amount of salt, according to weight ratio be, Semen Glycines:
Radix Dauci Sativae: water: old altar sauerkraut juice: Fructus Capsici: Oleum Brassicae campestris: Pericarpium Zanthoxyli: Fructus Piperis: anistree: salt=1:0.2～0.3:0.07～0.08:
0.25:0.5:0.025:0.025:0.025:0.05。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610693571.7A CN106306097A (en) | 2016-08-19 | 2016-08-19 | Production method of dried tofu with carrots |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610693571.7A CN106306097A (en) | 2016-08-19 | 2016-08-19 | Production method of dried tofu with carrots |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106306097A true CN106306097A (en) | 2017-01-11 |
Family
ID=57743848
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610693571.7A Pending CN106306097A (en) | 2016-08-19 | 2016-08-19 | Production method of dried tofu with carrots |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106306097A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103155997A (en) * | 2013-03-20 | 2013-06-19 | 宜宾市南溪区孝善坊食品有限公司 | Preparation method of handmade dried bean curd containing meat |
| CN103461516A (en) * | 2012-06-06 | 2013-12-25 | 柞水县豆制品加工农民专业合作社 | Processing technology of stone milled tofu |
| CN105707284A (en) * | 2016-03-24 | 2016-06-29 | 镇远乐豆坊食品有限公司 | Spicy dried tofu and making method thereof |
-
2016
- 2016-08-19 CN CN201610693571.7A patent/CN106306097A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103461516A (en) * | 2012-06-06 | 2013-12-25 | 柞水县豆制品加工农民专业合作社 | Processing technology of stone milled tofu |
| CN103155997A (en) * | 2013-03-20 | 2013-06-19 | 宜宾市南溪区孝善坊食品有限公司 | Preparation method of handmade dried bean curd containing meat |
| CN105707284A (en) * | 2016-03-24 | 2016-06-29 | 镇远乐豆坊食品有限公司 | Spicy dried tofu and making method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102845732B (en) | Beef soybean paste and manufacturing method thereof | |
| CN106174084A (en) | A kind of Budgerigar chicken claw leisure food and preparation method thereof | |
| CN102845721A (en) | Mushroom rooster sauce and preparation method thereof | |
| CN104247742A (en) | Dragon fruit Chinese mooncake and making method thereof | |
| CN103504325A (en) | Spicy green bean dried pork and preparation method thereof | |
| CN104719858A (en) | Production method of health lentinus edodes meat paste | |
| KR101685458B1 (en) | Manufacturing method for a healthy soybean paste using natural material | |
| CN112471413A (en) | Preparation process of dried bean curd | |
| CN101647533A (en) | Technique for producing cereal-bean-fruit porridge | |
| CN104585348A (en) | Spiced dried bean curds with dark plums and duck meat and preparation method of spiced dried bean curds with dark plums and duck meat | |
| CN104365779A (en) | Method for making sweet potato and chestnut biscuits | |
| CN106343398A (en) | Preparation method for nutritional vegetable dried egg curd | |
| CN106260061A (en) | A kind of production method of beef dried tofu | |
| CN106212716A (en) | A kind of production method of common yam rhizome dried bean curd | |
| CN104187808A (en) | Preparation method of cake with dried bean curd and chicken | |
| CN104055129A (en) | Steamed pork with bean dregs and processing method thereof | |
| CN104621553A (en) | Fish noodle and processing method thereof | |
| CN104382026B (en) | A kind of vegetable dried meat floss with health care and preparation method thereof | |
| CN107712636A (en) | A kind of processing method of soya sauce | |
| CN106306097A (en) | Production method of dried tofu with carrots | |
| KR20180117001A (en) | Manufacture method of boiled gondre herb rice mixed marinade | |
| CN104996956A (en) | A Litsea cubeba condiment and a production method thereof | |
| CN104585346A (en) | Black sesame shredded chicken sauced bean curd and preparation method thereof | |
| CN104489031A (en) | Preparation method of biscuit with sweet potato and chestnut | |
| CN108812803A (en) | A kind of thousand layers of shortcake of fig and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20170111 |