CN106993663A - A kind of vinegar-pepper monosodium glutamate flesh of fish dried bean curd and preparation method thereof - Google Patents
A kind of vinegar-pepper monosodium glutamate flesh of fish dried bean curd and preparation method thereof Download PDFInfo
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- CN106993663A CN106993663A CN201710408572.7A CN201710408572A CN106993663A CN 106993663 A CN106993663 A CN 106993663A CN 201710408572 A CN201710408572 A CN 201710408572A CN 106993663 A CN106993663 A CN 106993663A
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- 241000251468 Actinopterygii Species 0.000 title claims abstract description 48
- 235000013527 bean curd Nutrition 0.000 title claims abstract description 31
- 239000006002 Pepper Substances 0.000 title claims abstract description 21
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 title claims abstract description 19
- 239000004223 monosodium glutamate Substances 0.000 title claims abstract description 19
- 235000013923 monosodium glutamate Nutrition 0.000 title claims abstract description 19
- 238000002360 preparation method Methods 0.000 title claims description 7
- 244000068988 Glycine max Species 0.000 claims abstract description 24
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 24
- 240000004160 Capsicum annuum Species 0.000 claims abstract description 23
- 239000003921 oil Substances 0.000 claims abstract description 16
- 239000000843 powder Substances 0.000 claims abstract description 14
- 244000203593 Piper nigrum Species 0.000 claims abstract description 13
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 13
- 239000010499 rapseed oil Substances 0.000 claims abstract description 10
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 10
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims abstract description 9
- 240000002234 Allium sativum Species 0.000 claims abstract description 8
- 235000007862 Capsicum baccatum Nutrition 0.000 claims abstract description 8
- 229930006000 Sucrose Natural products 0.000 claims abstract description 8
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 8
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 8
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 8
- 125000003118 aryl group Chemical group 0.000 claims abstract description 8
- 239000001728 capsicum frutescens Substances 0.000 claims abstract description 8
- 235000004611 garlic Nutrition 0.000 claims abstract description 8
- 235000008397 ginger Nutrition 0.000 claims abstract description 8
- 235000021419 vinegar Nutrition 0.000 claims abstract description 8
- 239000000052 vinegar Substances 0.000 claims abstract description 8
- 240000001417 Vigna umbellata Species 0.000 claims abstract description 7
- 235000011453 Vigna umbellata Nutrition 0.000 claims abstract description 7
- 235000013614 black pepper Nutrition 0.000 claims abstract description 7
- 238000010411 cooking Methods 0.000 claims abstract description 7
- 239000001931 piper nigrum l. white Substances 0.000 claims abstract description 7
- 150000003839 salts Chemical class 0.000 claims abstract description 7
- 235000021108 sauerkraut Nutrition 0.000 claims abstract description 7
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 6
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 6
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 6
- 229920002472 Starch Polymers 0.000 claims abstract description 6
- 235000019698 starch Nutrition 0.000 claims abstract description 6
- 239000008107 starch Substances 0.000 claims abstract description 6
- 239000002994 raw material Substances 0.000 claims abstract description 5
- 235000013372 meat Nutrition 0.000 claims description 18
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 16
- 239000007788 liquid Substances 0.000 claims description 9
- 238000002156 mixing Methods 0.000 claims description 9
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 claims description 8
- 229910052602 gypsum Inorganic materials 0.000 claims description 6
- 239000010440 gypsum Substances 0.000 claims description 6
- 238000005360 mashing Methods 0.000 claims description 6
- 229910001220 stainless steel Inorganic materials 0.000 claims description 6
- 239000010935 stainless steel Substances 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 235000021222 fish soup Nutrition 0.000 claims description 5
- 239000012530 fluid Substances 0.000 claims description 5
- 239000002002 slurry Substances 0.000 claims description 5
- 229910000831 Steel Inorganic materials 0.000 claims description 4
- 235000013312 flour Nutrition 0.000 claims description 4
- 229910052742 iron Inorganic materials 0.000 claims description 4
- 238000003801 milling Methods 0.000 claims description 4
- 239000010959 steel Substances 0.000 claims description 4
- 240000008574 Capsicum frutescens Species 0.000 claims description 3
- 241000442132 Lactarius lactarius Species 0.000 claims description 3
- 241000322338 Loeseliastrum Species 0.000 claims description 3
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 3
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 3
- 230000018044 dehydration Effects 0.000 claims description 3
- 238000006297 dehydration reaction Methods 0.000 claims description 3
- 238000001914 filtration Methods 0.000 claims description 3
- JEGUKCSWCFPDGT-UHFFFAOYSA-N h2o hydrate Chemical compound O.O JEGUKCSWCFPDGT-UHFFFAOYSA-N 0.000 claims description 3
- 235000013336 milk Nutrition 0.000 claims description 3
- 239000008267 milk Substances 0.000 claims description 3
- 210000004080 milk Anatomy 0.000 claims description 3
- 235000013547 stew Nutrition 0.000 claims description 3
- 238000000465 moulding Methods 0.000 claims description 2
- 238000005119 centrifugation Methods 0.000 claims 1
- 235000013409 condiments Nutrition 0.000 claims 1
- 230000000050 nutritive effect Effects 0.000 abstract description 3
- 235000013622 meat product Nutrition 0.000 abstract description 2
- 239000000463 material Substances 0.000 description 3
- 244000269722 Thea sinensis Species 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 238000007654 immersion Methods 0.000 description 2
- 210000003205 muscle Anatomy 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 238000007493 shaping process Methods 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 240000008384 Capsicum annuum var. annuum Species 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- 206010059013 Nocturnal emission Diseases 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 229930003451 Vitamin B1 Natural products 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 230000009084 cardiovascular function Effects 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 239000003292 glue Substances 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000004576 sand Substances 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 1
- 239000011691 vitamin B1 Substances 0.000 description 1
- 235000010374 vitamin B1 Nutrition 0.000 description 1
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
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention discloses a kind of vinegar-pepper monosodium glutamate flesh of fish dried bean curd, it is made up of the raw material of following weight parts：Soya bean 80~100, red bean paste 8~10, the flesh of fish 5~6, sauerkraut 0.1~0.2, chilli 0.3~0.4, salt 0.1~0.2, cooking wine 0.1~0.2, starch 0.3~0.4, rape oil 0.4~0.5, white pepper powder 0.05~0.07, pepper powder 0.04~0.06, monosodium glutamate 0.08~0.1, bruised ginger 0.2~0.3, Bulbus Allii Fistulosi 0.2~0.3, steep hot red pepper end 0.2~0.3, mashed garlic 0.2~0.3, white sugar 0.08~0.1, aromatic vinegar 0.08~0.1, light soy sauce 0.2~0.3, chilli oil 0.1~0.3, small oil 0.2~0.3.The dried bean curd mouthfeel is unique, and salty fresh, the vinegar-pepper Hui Tian of taste type is of high nutritive value, relative to traditional pure meat product, heat is less.
Description
Technical field
The present invention relates to bean product processing and fabricating technical field, in particular, it is related to a kind of vinegar-pepper monosodium glutamate flesh of fish dried bean curd
And preparation method thereof.
Background technology
Traditional dried bean curd is that, using single soybean as raw material, the bean curd deep processing being made is made, instant, deep by vast consumption
Person's likes, but finished product dried bean curd nutrition is not high, mouthfeel is poor, indigestibility absorbs, and for liking returning sweet tea mouthful in Hot and sour fish acid
For the consumer of taste, traditional dried bean curd can not meet their requirement,.
The content of the invention
The technical problems to be solved by the invention are to provide a kind of vinegar-pepper monosodium glutamate flesh of fish dried bean curd and preparation method thereof, the beans
Dry mouthfeel is unique, and salty fresh, the vinegar-pepper Hui Tian of taste type is of high nutritive value, relative to traditional pure meat product, heat is less.
The technical problems to be solved by the invention are realized using following technical scheme.
A kind of vinegar-pepper monosodium glutamate flesh of fish dried bean curd, is made up of the raw material of following weight parts：Soya bean 80~100, red bean paste 8~
10th, the flesh of fish 5~6, sauerkraut 0.1~0.2, chilli 0.3~0.4, salt 0.1~0.2, cooking wine 0.1~0.2, starch 0.3~
0.4th, rape oil 0.4~0.5, white pepper powder 0.05~0.07, pepper powder 0.04~0.06, monosodium glutamate 0.08~0.1, bruised ginger 0.2~
0.3rd, Bulbus Allii Fistulosi 0.2~0.3, bubble hot red pepper end 0.2~0.3, mashed garlic 0.2~0.3, white sugar 0.08~0.1, aromatic vinegar 0.08~0.1, life
Take out 0.2~0.3, chilli oil 0.1~0.3, small oil 0.2~0.3.
The invention also discloses a kind of vinegar-pepper monosodium glutamate flesh of fish dried bean curd preparation method, it includes：
Step one, select local from soya bean is planted, eluriate totally, rotten soya bean is screened out out using the miscellaneous machine of soybean sieves, then will
In soya bean immersion tank, cold water soaks 8~9 hours, slightly early to drip within 20~30 minutes according to the weather cold and hot increase and decrease time, is put into
Have and wait to grind in the stainless steel cask of leaking hole；
Step 2, adds small steel electric mill by soya bean to be ground and moves inside flour milling machine, be ground operation in batches, after filtering
To semi-fluid mixing paste；
Step 3, bruised ginger, Bulbus Allii Fistulosi, bubble hot red pepper end, mashed garlic, white sugar, aromatic vinegar, light soy sauce, chilli oil, small oil and monosodium glutamate are put into
In crutcher, 0.2~0.3 times of water uniform stirring is added, small fire is decocted 10~20 minutes, obtains flavouring liquid；
Step 4, semi-fluid mixing paste is put into stainless steel is washed in a pan in pot plus 1 times of water water is boiled, it is well-done after scoop out and be contained in crowded bag
In, firmly extrude, extrude juice, will be put into 70~80 degree of hot water drift about 5~10 minutes, take in the crowded bag for remaining soybean residue
Go out and extrude juice again with club pressurization, red bean paste and flavouring liquid are added in juice, mashing off 30~40 minutes is filtrated to get slurry
Juice mixed liquor is standby；
Step 5, cleans fish body, first with fish head is cut, the flesh of fish with fish is cut into fish meat sheet, then fish meat sheet is put into
Pasted fish meat is cut into inside meat grinder, pasted fish meat is put into bowl and adds salt, cooking wine and starch and stirs mixing for standby use, then by fish head
Jia 0.5~0.6 times of water after inciting stir-fry with a small amount of rape oil with remaining fish-bone, be put into white pepper powder and pepper powder is boiled into the white fish of milk
In the case of soup, then iron pan very hot oven, pour into rape oil burn to sixty percent it is ripe when add sauerkraut and chilli, fish soup is poured into after stir-frying, is burnt
Pasted fish meat is added after opening, is dialled and dissipated 2~3 minutes with chopsticks, after standing is chilly, is added in above-mentioned juice mixed liquor, then use
Levigate gypsum point slurry, the control of mashing off coolant-temperature gage is at 85~90 degree, and gypsum consumption 10~12 is preliminary to condense shaping, with calico with
Depression bar wraps pressure dried bean curd respectively, press dry 1~1.2 hour, obtains dried bean curd base；
Step 6,10~12 times of water of addition boil 30~40 minutes in dried bean curd base, and stew in soy sauce takes out dried bean curd in 30~40 minutes,
Baking molding after centrifugal dehydration, obtains finished product.
Wherein the miscellaneous machine of soybean sieves can use DS-ZX80 model machines, and small steel electric mill moves flour milling machine and uses 28A models three
Phase motor power drive, weight is 150KG, in production can continuous dosing operation, flavouring liquid slurry before just add juice inside,
Solubility and finished product mouthfeel are more preferable.
Compared with the prior art, beneficial effects of the present invention are embodied in：
The materials such as the red bean paste in dried bean curd produced by the invention can play tonifying speen and tonifying kidney, controlling nocturnal emission with astringent drugs QI invigorating, strong muscles and bones, increasing
The effect of strong muscle power and Constipation；Using bruised ginger, Bulbus Allii Fistulosi, bubble hot red pepper end, mashed garlic, white sugar, aromatic vinegar, light soy sauce, chilli oil, small oil
Vinegar-pepper pasted fish meat is combined with the dispensing such as monosodium glutamate, the vinegar-pepper time sweet tea mouthfeel and chewy texture of dried bean curd is added, consumer is edible to be difficult to get fat；
Protein, amino acid and the ore deposit enriched in the material combination dried bean curd such as protein, calcium, phosphorus, iron, vitamin B1 are usually contained in the flesh of fish
Material, can strengthen memory, thinking and analysis ability, delay aneuria, be conducive to cardiovascular function, can also reduce blood and glue
Degree, stimulates circulation, is of high nutritive value.
Embodiment
In order that technological means, creation characteristic, reached purpose and effect that invention is realized are easy to understand, with reference to
Embodiment, is expanded on further the present invention.
A kind of vinegar-pepper monosodium glutamate flesh of fish dried bean curd, is made up of the raw material of following weight parts (in units of jin)：Soya bean 80, red bean
Sand 8, the flesh of fish 5, sauerkraut 0.1, chilli 0.3, salt 0.1, cooking wine 0.1, starch 0.3, rape oil 0.4, white pepper powder 0.05, flower
Green pepper face 0.04, monosodium glutamate 0.08, bruised ginger 0.2, Bulbus Allii Fistulosi 0.2, bubble hot red pepper end 0.2, mashed garlic 0.2, white sugar 0.08, aromatic vinegar 0.08, light soy sauce
0.2nd, chilli oil 0.1, small oil 0.2.
A kind of vinegar-pepper monosodium glutamate flesh of fish dried bean curd preparation method, it includes：
Step one, select local from soya bean is planted, eluriate totally, rotten soya bean is screened out out using the miscellaneous machine of soybean sieves, then will
In soya bean immersion tank, cold water soaks 8 hours, slightly early to drip within 20 minutes according to the weather cold and hot increase and decrease time, has been put into leaking hole
Stainless steel cask in wait to grind；
Step 2, adds small steel electric mill by soya bean to be ground and moves inside flour milling machine, be ground operation in batches, after filtering
To semi-fluid mixing paste；
Step 3, bruised ginger, Bulbus Allii Fistulosi, bubble hot red pepper end, mashed garlic, white sugar, aromatic vinegar, light soy sauce, chilli oil, small oil and monosodium glutamate are put into
In crutcher, 0.2 times of water uniform stirring is added, small fire is decocted 10 minutes, obtains flavouring liquid；
Step 4, semi-fluid mixing paste is put into stainless steel is washed in a pan in pot plus 1 times of water water is boiled, it is well-done after scoop out and be contained in crowded bag
In, firmly extrude, extrude juice, drift about 5 minutes, taking-up club in 70 degree of hot water will be put into the crowded bag for remaining soybean residue
Juice is extruded in pressurization again, red bean paste and flavouring liquid is added in juice, mashing off 30 minutes is filtrated to get juice mixed liquor standby
With；
Step 5, cleans fish body, first with fish head is cut, the flesh of fish with fish is cut into fish meat sheet, then fish meat sheet is put into
Pasted fish meat is cut into inside meat grinder, pasted fish meat is put into bowl and adds salt, cooking wine and starch and stirs mixing for standby use, then by fish head
Incited with remaining fish-bone with a small amount of rape oil after stir-fry plus 0.5 times of water, be put into white pepper powder and pepper powder is boiled into the white fish soup of milk, then
In the case of iron pan very hot oven, pour into rape oil burn to sixty percent it is ripe when add sauerkraut and chilli, pour into fish soup after stir-frying, it is boiled after plus
Enter pasted fish meat, dialled and dissipated 2 minutes with chopsticks, stand it is chilly after, be added in above-mentioned juice mixed liquor, then with levigate gypsum
Point slurry, mashing off coolant-temperature gage is controlled at 85 degree, and gypsum consumption 10 is preliminary to condense shaping, wraps pressure dried bean curd respectively with calico and depression bar,
Press dry 1 hour, obtain dried bean curd base；
Step 6,10 times of water of addition boil 30 minutes in dried bean curd base, and stew in soy sauce takes out dried bean curd in 30 minutes, is dried after centrifugal dehydration
Type is roasted into, finished product is obtained.
The general principle and principal character and advantages of the present invention of the present invention has been shown and described above.The technology of the industry
Personnel are it should be appreciated that the present invention is not limited to the above embodiments, and the simply explanation described in above-described embodiment and specification is originally
The principle of invention, without departing from the spirit and scope of the present invention, various changes and modifications of the present invention are possible, these changes
Change and improvement all fall within the protetion scope of the claimed invention.The claimed scope of the invention by appended claims and its
Equivalent thereof.
Claims (2)
1. a kind of vinegar-pepper monosodium glutamate flesh of fish dried bean curd, it is characterised in that be made up of the raw material of following weight parts：It is soya bean 80~100, red
Sweetened bean paste 8~10, the flesh of fish 5~6, sauerkraut 0.1~0.2, chilli 0.3~0.4, salt 0.1~0.2, cooking wine 0.1~0.2, shallow lake
Powder 0.3~0.4, rape oil 0.4~0.5, white pepper powder 0.05~0.07, pepper powder 0.04~0.06, monosodium glutamate 0.08~0.1, ginger
End 0.2~0.3, Bulbus Allii Fistulosi 0.2~0.3, bubble hot red pepper end 0.2~0.3, mashed garlic 0.2~0.3, white sugar 0.08~0.1, aromatic vinegar 0.08
~0.1, light soy sauce 0.2~0.3, chilli oil 0.1~0.3, small oil 0.2~0.3.
2. a kind of vinegar-pepper monosodium glutamate flesh of fish dried bean curd preparation method as claimed in claim 1, it is characterised in that it includes：
Step one, select local from soya bean is planted, eluriate clean, rotten soya bean is screened out out using the miscellaneous machine of soybean sieves, then by soya bean
Immerse in tank, cold water soaks 8~9 hours, it is slightly early to drip within 20~30 minutes according to the weather cold and hot increase and decrease time, it has been put into leakage
Wait to grind in the stainless steel cask in water hole；
Step 2, adds small steel electric mill by soya bean to be ground and moves inside flour milling machine, be ground after operation, filtering and obtain half in batches
Liquid mixing paste；
Step 3, condiment is put into by bruised ginger, Bulbus Allii Fistulosi, bubble hot red pepper end, mashed garlic, white sugar, aromatic vinegar, light soy sauce, chilli oil, small oil and monosodium glutamate
In pot, 0.2~0.3 times of water uniform stirring is added, small fire is decocted 10~20 minutes, obtains flavouring liquid；
Step 4, semi-fluid mixing paste is put into stainless steel is washed in a pan in pot plus 1 times of water water is boiled, it is well-done after scoop out and be contained in crowded bag, use
Power is extruded, and extrudes juice, will be put into the crowded bag for remaining soybean residue in 70~80 degree of hot water drift about 5~10 minutes, is taken out and use
Juice is extruded in club pressurization again, red bean paste and flavouring liquid is added in juice, mashing off 30~40 minutes, is filtrated to get juice and is mixed
Close liquid standby；
Step 5, cleans fish body, first with fish head is cut, the flesh of fish with fish is cut into fish meat sheet, then fish meat sheet is put into Minced Steak
Pasted fish meat is cut into inside machine, pasted fish meat is put into bowl and adds salt, cooking wine and starch stirring mixing for standby use, then by fish head and is remained
Under fish-bone with a small amount of rape oil incite stir-fry after Jia 0.5~0.6 times of water, be put into white pepper powder and pepper powder be boiled into the white fish soup of milk,
Again in the case of iron pan very hot oven, pour into rape oil burn to sixty percent it is ripe when add sauerkraut and chilli, pour into fish soup after stir-frying, it is boiled after
Add pasted fish meat, dialled and dissipated 2~3 minutes with chopsticks, stand it is chilly after, be added in above-mentioned juice mixed liquor, then with levigate
Gypsum point slurry, the control of mashing off coolant-temperature gage is at 85~90 degree, gypsum consumption 10~12, and preliminary condense shapes, with calico and depression bar
Bag pressure dried bean curd, press dry 1~1.2 hour, obtains dried bean curd base respectively；
Step 6,10~12 times of water of addition boil 30~40 minutes in dried bean curd base, and stew in soy sauce takes out dried bean curd, centrifugation for 30~40 minutes
Baking molding after dehydration, obtains finished product.
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| CN201710408572.7A CN106993663A (en) | 2017-06-02 | 2017-06-02 | A kind of vinegar-pepper monosodium glutamate flesh of fish dried bean curd and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201710408572.7A CN106993663A (en) | 2017-06-02 | 2017-06-02 | A kind of vinegar-pepper monosodium glutamate flesh of fish dried bean curd and preparation method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108185019A (en) * | 2018-03-30 | 2018-06-22 | 贵州省三好食品开发有限公司 | A kind of delicious and crisp dried bean curd formula |
| CN109757565A (en) * | 2019-03-18 | 2019-05-17 | 王迎春 | A kind of preparation method that sandwich tea is dry |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104304513A (en) * | 2014-10-08 | 2015-01-28 | 赵敬哲 | Pork dried bean curd and preparation method thereof |
| CN105831267A (en) * | 2016-03-24 | 2016-08-10 | 镇远乐豆坊食品有限公司 | Beef-flavor dried bean curd and preparation method thereof |
-
2017
- 2017-06-02 CN CN201710408572.7A patent/CN106993663A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104304513A (en) * | 2014-10-08 | 2015-01-28 | 赵敬哲 | Pork dried bean curd and preparation method thereof |
| CN105831267A (en) * | 2016-03-24 | 2016-08-10 | 镇远乐豆坊食品有限公司 | Beef-flavor dried bean curd and preparation method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108185019A (en) * | 2018-03-30 | 2018-06-22 | 贵州省三好食品开发有限公司 | A kind of delicious and crisp dried bean curd formula |
| CN109757565A (en) * | 2019-03-18 | 2019-05-17 | 王迎春 | A kind of preparation method that sandwich tea is dry |
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Application publication date: 20170801 |