CN107094905A - The preparation method of dried bean curd - Google Patents
The preparation method of dried bean curd Download PDFInfo
- Publication number
- CN107094905A CN107094905A CN201710352291.4A CN201710352291A CN107094905A CN 107094905 A CN107094905 A CN 107094905A CN 201710352291 A CN201710352291 A CN 201710352291A CN 107094905 A CN107094905 A CN 107094905A
- Authority
- CN
- China
- Prior art keywords
- parts
- bean curd
- dried bean
- soy sauce
- spice
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
The invention discloses a kind of preparation method of dried bean curd, comprise the following steps：First by soybean soaking, defibrination, mashing off, select slurry, crouching brain, turk, bag embryo, squeeze, cut embryo and obtain dried bean curd, then dried bean curd is sequentially passed through and quick-boils alkali, stew in soy sauce, drying, spice and is finally packaged to be finished product.Wherein, the stew in soy sauce time is 30min；Stew in soy sauce temperature is 70 75 DEG C, and the dried bean curd of every 75 parts by weight uses the bittern of following parts by weight of component：0.4 0.6 parts of salt, 0.4 0.6 parts of salad oil, 0.6 1.0 parts of the diligent juice of brown sugar, 0.4 0.6 parts of soya-bean oil, 40 60 parts of spice water, 0.03 0.05 parts of the sapidity nucleotide disodium, 0.4 0.6 parts of pot-stewed fowl cream, bittern salinity are 45 ° of B é.Preliminary seasoning first is carried out to prefabricated dried bean curd by way of quick stew in soy sauce by the bittern of special formulation, the further seasoning of various spices is then added, to protrude the different flavor of product.Color and luster deliciousness, aromatic flavour, nutritious, superior in taste dried bean curd can be prepared using this method, its technique is simple, easy to implement.
Description
Technical field
The present invention relates to bean product processing technique field, more particularly to a kind of preparation method of dried bean curd.
Background technology
Dried bean curd is nutritious, containing a large amount of protein, fat, carbohydrate, also containing a variety of people such as calcium, phosphorus, iron
Mineral matter needed for body, nutrition is balanced.Dried bean curd can add the tune such as salt, fennel, Chinese prickly ash, aniseed, rhizoma zingiberis in manufacturing process
Material, it is not only fragrant but also fresh, eat do not mind long, be described as " vegetarian ham ".Halogen is dry, smoke-dried beancurd, soy sauce are dry etc. can be also processed into, is to mix cold dish, stir-fry
The superior raw material of Hot dishes.Dried bean curd is one of optimum food for going with rice of going well with wine, and also allows for journey and carries and edible.
The processing of existing dried bean curd is typically seasoned by the way of long-time stew in soy sauce, and it is longer to there is the stew in soy sauce time, halogen
Dried bean curd is harder after system, elastic small, the problems such as taste is not good enough, and the color, smell and taste of obtained dried bean curd, which have been difficult to meet people, increasingly to be carried
High requirement.
The content of the invention
What the present invention proposed to overcome the shortcoming that above-mentioned prior art is present, its technical problem solved is to provide one
The preparation method of kind of dried bean curd, prepare look good, smell good and taste good, nutritious, superior in taste bean curd dried product.
Therefore, the invention provides a kind of preparation method of dried bean curd, comprising the following steps：
(1) soybean soaking, defibrination, obtained raw soya-bean milk are reheated and cooked；
(2) add edible magnesium chloride in the ripe soya-bean milk obtained by step (1) to carry out order halogen, formation filter pulp, halogen temperature of ordering is
80-85 DEG C, concentration of slurry is 9.5-10 degree；
(3) by the jellied bean curd crouching brain 15 minutes obtained by step (2), turk is then carried out, the jellied bean curd of turk is entered successively
Row bag embryo, squeeze, cut embryo and obtain dried bean curd；.
(4) alkali is quick-boiled：The dried bean curd that section shaping in step (3) is added into edible alkali lye is quick-boiled alkali and rinsed, and quick-boils the alkali time
For 5-8min, alkali temperature is quick-boiled for 90-95 DEG C, alkali pH value is quick-boiled for 11-12, the soda time is 2-5min, and pH value is 7-9 after rinsing；
(5) stew in soy sauce：It will quick-boil and stew in soy sauce carried out in the addition bittern of the dried bean curd after alkali, the stew in soy sauce time is 30min；Stew in soy sauce temperature is
70-75 DEG C, the dried bean curd of every 75 parts of parts by weight uses the bittern of following parts by weight of component：0.4-0.6 parts of salt, salad oil 0.4-
0.6 part, diligent juice 0.6-1.0 parts of brown sugar, 0.4-0.6 parts of soya-bean oil, 40-60 parts of spice water, the sapidity nucleotide disodium 0.03-0.05
Part, 0.4-0.6 parts of pot-stewed fowl cream, bittern salinity are 4-5 ° of B é；
(6) dry：Dried, dried by the way of hot-air seasoning with the dryer dried bean curd tasty to stew in soy sauce, dried
Dry temperature：90 DEG C -95 DEG C, time 25-30 minute, after drying dried bean curd moisture control between 55-57%, half dried into
Product are cooled to room temperature；
(7) spice：Dried bean curd after drying is added in blender, the spice progress machinery stirred is then added and mixes
Material；
(8) semi-finished product obtained by step (7) are wrapped inside successively, sterilized, outsourcing, be finally put in storage.
It is preferred that, the dried bean curd of every 75 parts of parts by weight uses following parts by weight of component in step (5) the stew in soy sauce technique
Bittern：0.5 part of salt, 0.5 part of salad oil, 0.8 part of the diligent juice of brown sugar, 0.5 part of soya-bean oil, 50 parts of spice water, the sapidity nucleotide disodium
0.04 part, 0.5 part of pot-stewed fowl cream, salinity are 4-5 ° of B é.
It is preferred that, the spice water is added water by spices brewing in 1kg/100L ratio, boils the time for 6 hours, described
Spices includes the component of following parts by weight：Anistree 80-100 parts, 180-220 parts of zingiber kawagoii, 140-160 parts of fennel, cassia bark 140-160
Part, 140-160 parts of Chinese prickly ash, 40-60 parts of cloves, 60-100 parts of white pepper, 60-100 parts of radix glycyrrhizae, 80-120 parts of old ginger, fructus amomi
140-160 parts, 180-220 parts of tsaoko.
It is preferred that, the spices includes the component of following parts by weight：Anistree 100 parts, 200 parts of zingiber kawagoii, 150 parts of fennel, osmanthus
150 parts of skin, 150 parts of Chinese prickly ash, 50 parts of cloves, 80 parts of white pepper, 80 parts of radix glycyrrhizae, 100 parts of old ginger, 150 parts of fructus amomi, 200 parts of tsaoko.
It is preferred that, the pot-stewed fowl cream includes following components：The fragrant source of starch, meat, garlic powder, onion powder, flavour nucleotide two
Sodium, potassium sorbate, anise, cassia bark, fennel seeds, Chinese prickly ash, spiceleaf, monosodium glutamate, salt, white sugar, salad oil, water, soy sauce, smart pork,
Lard, pig bone-marrow extract, chicken paste and paste flavor beef extract.
It is preferred that, the pot-stewed fowl cream includes the component of following parts by weight：Fragrant 5 parts of the source of 10 parts of starch, meat, 3 parts of garlic powder, ocean
3 parts of green onion powder, 2 parts of the sapidity nucleotide disodium, 2 parts of potassium sorbate, anistree 4 parts, 2 parts of cassia bark, 1.5 parts of fennel seeds, 3 parts of Chinese prickly ash, perfume
1 part of leaf, 3 parts of monosodium glutamate, 3 parts of salt, 3 parts of white sugar, 15 parts of salad oil, 15 parts of water, 25 parts of soy sauce, smart 8 parts of pork, 8 parts of lard, pig
8 parts of 8 parts of bone-marrow extract, 8 parts of chicken paste and paste flavor beef extract.
It is preferred that, the spice includes the component of following parts by weight：40 parts of salt, 100 parts of monosodium glutamate, 8 parts of ethylmaltol, oil
30 parts of capsicum, 100 parts of salad oil.
It is preferred that, the spice includes the component of following parts by weight：40 parts of salt, 100 parts of monosodium glutamate, 500 parts of chili oil, ethyl
8 parts of maltol, 80 parts of zanthoxylum powder, 150 parts of salad oil.
It is preferred that, the spice includes the component of following parts by weight：40 parts of salt, 100 parts of monosodium glutamate, 10 parts of five-spice powder, ethyl
8 parts of maltol, 150 parts of salad oil.
The dried bean curd preparation method of the present invention, the first bittern by special formulation is by way of quick stew in soy sauce to prefabricated
Dried bean curd carries out preliminary seasoning, then adds the further seasoning of various spices, to protrude the different flavor of product, by changing
Spice formula can prepare the bean curd dried product of different taste.Color and luster deliciousness, aromatic flavour, battalion can be prepared using this method
The abundant, dried bean curd of superior in taste is supported, this method technique is simple, easy to implement.
Embodiment
The specific embodiment of buckwheat noodle and processing technology for the present invention is as follows：
Embodiment 1：
A kind of preparation method of dried bean curd, comprises the following steps：
(1) soybean soaking, defibrination, obtained raw soya-bean milk are reheated and cooked.
(2) add edible magnesium chloride in the ripe soya-bean milk obtained by step (1) to carry out order halogen, formation filter pulp, halogen temperature of ordering is
80-85 DEG C, concentration of slurry is 9.5-10 degree.
(3) by the jellied bean curd crouching brain 15 minutes obtained by step (2), turk is then carried out, the jellied bean curd of turk is entered successively
Row bag embryo, squeeze, cut embryo and obtain dried bean curd..
(4) alkali is quick-boiled：The dried bean curd that section shaping in step (3) is added into edible alkali lye is quick-boiled alkali and rinsed, and quick-boils the alkali time
For 5-8min, alkali temperature is quick-boiled for 90-95 DEG C, alkali pH value is quick-boiled for 11-12, the soda time is 2-5min, and pH value is 7-9 after rinsing.
(5) stew in soy sauce：It will quick-boil and stew in soy sauce carried out in the addition bittern of the dried bean curd after alkali, the stew in soy sauce time is 30min；Stew in soy sauce temperature is
70-75 DEG C, the dried bean curd of every 75 parts of parts by weight uses the bittern of following parts by weight of component：0.4-0.6 parts of salt, salad oil 0.4-
0.6 part, diligent juice 0.6-1.0 parts of brown sugar, 0.4-0.6 parts of soya-bean oil, 40-60 parts of spice water, the sapidity nucleotide disodium 0.03-0.05
Part, 0.4-0.6 parts of pot-stewed fowl cream, bittern salinity are 4-5 ° of B é；
The spice water is added water by spices brewing in 1kg/100L ratio, and the time that boils is 6 hours, the spices bag
Include the component of following parts by weight：Anistree 80-100 parts, 180-220 parts of zingiber kawagoii, 140-160 parts of fennel, 140-160 parts of cassia bark, flower
140-160 parts of green pepper, 40-60 parts of cloves, 60-100 parts of white pepper, 60-100 parts of radix glycyrrhizae, 80-120 parts of old ginger, fructus amomi 140-160
Part, 180-220 parts of tsaoko；
The pot-stewed fowl cream includes following components：The fragrant source of starch, meat, garlic powder, onion powder, the sapidity nucleotide disodium, sorb
Sour potassium, anise, cassia bark, fennel seeds, Chinese prickly ash, spiceleaf, monosodium glutamate, salt, white sugar, salad oil, water, soy sauce, smart pork, lard, pig
Bone-marrow extract, chicken paste and paste flavor beef extract.
(6) dry：Dried, dried by the way of hot-air seasoning with the dryer dried bean curd tasty to stew in soy sauce, dried
Dry temperature：90 DEG C -95 DEG C, time 25-30 minute, after drying dried bean curd moisture control between 55-57%, half dried into
Product are cooled to room temperature.
(7) spice：Dried bean curd after drying is added in blender, the spice progress machinery stirred is then added and mixes
Material, the spice is fragrant spicy spice, includes the component of following parts by weight：40 parts of salt, 100 parts of monosodium glutamate, 8 parts of ethylmaltol,
30 parts of chili oil, 100 parts of salad oil.
(8) semi-finished product obtained by step (7) are wrapped inside successively, sterilized, outsourcing, be finally put in storage.
Embodiment 2：
A kind of preparation method of dried bean curd, comprises the following steps：
(1) soybean soaking, defibrination, obtained raw soya-bean milk are reheated and cooked.
(2) add edible magnesium chloride in the ripe soya-bean milk obtained by step (1) to carry out order halogen, formation filter pulp, halogen temperature of ordering is
80-85 DEG C, concentration of slurry is 9.5-10 degree.
(3) by the jellied bean curd crouching brain 15 minutes obtained by step (2), turk is then carried out, the jellied bean curd of turk is entered successively
Row bag embryo, squeeze, cut embryo and obtain dried bean curd..
(4) alkali is quick-boiled：The dried bean curd that section shaping in step (3) is added into edible alkali lye is quick-boiled alkali and rinsed, and quick-boils the alkali time
For 5-8min, alkali temperature is quick-boiled for 90-95 DEG C, alkali pH value is quick-boiled for 11-12, the soda time is 3min, and pH value is 7-9 after rinsing.
(5) stew in soy sauce：It will quick-boil and stew in soy sauce carried out in the addition bittern of the dried bean curd after alkali, the stew in soy sauce time is 30min；Stew in soy sauce temperature is
70-75 DEG C, the dried bean curd of every 75 parts of parts by weight uses the bittern of following parts by weight of component：It is 0.5 part of salt, 0.5 part of salad oil, red
Diligent 0.8 part of the juice of sugar, 0.5 part of soya-bean oil, 50 parts of spice water, 0.04 part of the sapidity nucleotide disodium, 0.5 part of pot-stewed fowl cream, salinity are 4.5 ° of B
é；
The spice water is added water by spices brewing in 1kg/100L ratio, and the time that boils is 6 hours, the spices bag
Include the component of following parts by weight：Anistree 100 parts, 200 parts of zingiber kawagoii, 150 parts of fennel, 150 parts of cassia bark, 150 parts of Chinese prickly ash, cloves 50
Part, 80 parts of white pepper, 80 parts of radix glycyrrhizae, 100 parts of old ginger, 150 parts of fructus amomi, 200 parts of tsaoko；
The pot-stewed fowl cream includes the component of following parts by weight：Fragrant 5 parts of the source of 10 parts of starch, meat, 3 parts of garlic powder, onion powder 3
Part, 2 parts of the sapidity nucleotide disodium, 2 parts of potassium sorbate, anistree 4 parts, 2 parts of cassia bark, 1.5 parts of fennel seeds, 3 parts of Chinese prickly ash, 1 part of spiceleaf,
3 parts of monosodium glutamate, 3 parts of salt, 3 parts of white sugar, 15 parts of salad oil, 15 parts of water, 25 parts of soy sauce, smart 8 parts of pork, 8 parts of lard, the leaching of pig bone marrow
8 parts of 8 parts of cream, 8 parts of chicken paste and paste flavor beef extract.
(6) dry：Dried, dried by the way of hot-air seasoning with the dryer dried bean curd tasty to stew in soy sauce, dried
Dry temperature：90 DEG C -95 DEG C, time 25-30 minute, after drying dried bean curd moisture control between 55-57%, half dried into
Product are cooled to room temperature.
(7) spice：Dried bean curd after drying is added in blender, the spice progress machinery stirred is then added and mixes
Material, the spice is spicy spice, includes the component of following parts by weight：40 parts of salt, 100 parts of monosodium glutamate, 500 parts of chili oil, second
8 parts of base maltol, 80 parts of zanthoxylum powder, 150 parts of salad oil.
(8) semi-finished product obtained by step (7) are wrapped inside successively, sterilized, outsourcing, be finally put in storage.
Embodiment 3：
A kind of preparation method of dried bean curd, comprises the following steps：
(1) soybean soaking, defibrination, obtained raw soya-bean milk are reheated and cooked.
(2) add edible magnesium chloride in the ripe soya-bean milk obtained by step (1) to carry out order halogen, formation filter pulp, halogen temperature of ordering is
80-85 DEG C, concentration of slurry is 9.5-10 degree.
(3) by the jellied bean curd crouching brain 15 minutes obtained by step (2), turk is then carried out, the jellied bean curd of turk is entered successively
Row bag embryo, squeeze, cut embryo and obtain dried bean curd..
(4) alkali is quick-boiled：The dried bean curd that section shaping in step (3) is added into edible alkali lye is quick-boiled alkali and rinsed, and quick-boils the alkali time
For 5-8min, alkali temperature is quick-boiled for 90-95 DEG C, alkali pH value is quick-boiled for 11-12, the soda time is 2-5min, and pH value is 7-9 after rinsing.
(5) stew in soy sauce：It will quick-boil and stew in soy sauce carried out in the addition bittern of the dried bean curd after alkali, the stew in soy sauce time is 30min；Stew in soy sauce temperature is
70-75 DEG C, the dried bean curd of every 75 parts of parts by weight uses the bittern of following parts by weight of component：It is 0.4 part of salt, 0.6 part of salad oil, red
Diligent 1.0 parts of the juice of sugar, 0.6 part of soya-bean oil, 40 parts of spice water, 0.05 part of the sapidity nucleotide disodium, 0.4 part of pot-stewed fowl cream, bittern salinity is
5°Bé；
The spice water is added water by spices brewing in 1kg/100L ratio, and the time that boils is 6 hours, the spices bag
Include the component of following parts by weight：Anistree 80 parts, 220 parts of zingiber kawagoii, 140 parts of fennel, 160 parts of cassia bark, 140 parts of Chinese prickly ash, 60 parts of cloves,
60 parts of white pepper, 100 parts of radix glycyrrhizae, 80 parts of old ginger, 160 parts of fructus amomi, 220 parts of tsaoko；
The pot-stewed fowl cream includes following components：The fragrant source of starch, meat, garlic powder, onion powder, the sapidity nucleotide disodium, sorb
Sour potassium, anise, cassia bark, fennel seeds, Chinese prickly ash, spiceleaf, monosodium glutamate, salt, white sugar, salad oil, water, soy sauce, smart pork, lard, pig
Bone-marrow extract, chicken paste and paste flavor beef extract.
(6) dry：Dried, dried by the way of hot-air seasoning with the dryer dried bean curd tasty to stew in soy sauce, dried
Dry temperature：90 DEG C -95 DEG C, time 25-30 minute, after drying dried bean curd moisture control between 55-56%, half dried into
Product are cooled to room temperature.
(7) spice：Dried bean curd after drying is added in blender, the spice progress machinery stirred is then added and mixes
Material, the spice is spiced spice, includes the component of following parts by weight：40 parts of salt, 100 parts of monosodium glutamate, 10 parts of five-spice powder, ethyl
8 parts of maltol, 150 parts of salad oil.
(8) semi-finished product obtained by step (7) are wrapped inside successively, sterilized, outsourcing, be finally put in storage.
Specific embodiment 4：
A kind of preparation method of dried bean curd, comprises the following steps：
(1) soybean soaking, defibrination, obtained raw soya-bean milk are reheated and cooked.
(2) add edible magnesium chloride in the ripe soya-bean milk obtained by step (1) to carry out order halogen, formation filter pulp, halogen temperature of ordering is
80-85 DEG C, concentration of slurry is 9.5-10 degree.
(3) by the jellied bean curd crouching brain 15 minutes obtained by step (2), turk is then carried out, the jellied bean curd of turk is entered successively
Row bag embryo, squeeze, cut embryo and obtain dried bean curd..
(4) alkali is quick-boiled：The dried bean curd that section shaping in step (3) is added into edible alkali lye is quick-boiled alkali and rinsed, and quick-boils the alkali time
For 5-8min, alkali temperature is quick-boiled for 90-95 DEG C, alkali pH value is quick-boiled for 11-12, the soda time is 2-5min, and pH value is 7-9 after rinsing.
(5) stew in soy sauce：It will quick-boil and stew in soy sauce carried out in the addition bittern of the dried bean curd after alkali, the stew in soy sauce time is 30min；Stew in soy sauce temperature is
70-75 DEG C, the dried bean curd of every 75 parts of parts by weight uses the bittern of following parts by weight of component：It is 0.6 part of salt, 0.4 part of salad oil, red
Diligent 0.6 part of the juice of sugar, 0.4 part of soya-bean oil, 45 parts of spice water, 0.03 part of the sapidity nucleotide disodium, -0.6 part of pot-stewed fowl cream, bittern salinity is
4°Bé；
The spice water is added water by spices brewing in 1kg/100L ratio, and the time that boils is 6 hours, the spices bag
Include the component of following parts by weight：Anistree 100 parts, 180 parts of zingiber kawagoii, 160 parts of fennel, 140 parts of cassia bark, 160 parts of Chinese prickly ash, cloves 40
Part, 100 parts of white pepper, 60 parts of radix glycyrrhizae, 120 parts of old ginger, 140 parts of fructus amomi, 220 parts of tsaoko；
(9) the pot-stewed fowl cream includes the component of following parts by weight：Fragrant 5 parts of the source of 10 parts of starch, meat, 3 parts of garlic powder, onion powder
3 parts, 2 parts of the sapidity nucleotide disodium, 2 parts of potassium sorbate, anistree 4 parts, 2 parts of cassia bark, 1.5 parts of fennel seeds, 3 parts of Chinese prickly ash, spiceleaf 1
Part, 3 parts of monosodium glutamate, 3 parts of salt, 3 parts of white sugar, 15 parts of salad oil, 15 parts of water, 25 parts of soy sauce, smart 8 parts of pork, 8 parts of lard, pig bone
8 parts of 8 parts of marrow medicinal extract, 8 parts of chicken paste and paste flavor beef extract.
(10) dry：Dried, dried by the way of hot-air seasoning with the dryer dried bean curd tasty to stew in soy sauce, dried
Dry temperature：90 DEG C -95 DEG C, time 25-30 minute, after drying dried bean curd moisture control between 56-57%, half dried into
Product are cooled to room temperature.
(11) spice：Dried bean curd after drying is added in blender, the spice stirred is then added and carries out machinery
Spice, the spice is spiced spice, includes the component of following parts by weight：40 parts of salt, 100 parts of monosodium glutamate, 10 parts of five-spice powder, second
8 parts of base maltol, 150 parts of salad oil.
(8) semi-finished product obtained by step (7) are wrapped inside successively, sterilized, outsourcing, be finally put in storage.
It is above-mentioned that embodiments of the present invention are explained in detail, but the present invention is not limited to above-mentioned embodiment,
In the knowledge that one of ordinary skill in the art possesses, many variations can also be made to it.
Claims (9)
1. a kind of preparation method of dried bean curd, it is characterised in that：Comprise the following steps：
(1) soybean soaking, defibrination, obtained raw soya-bean milk are reheated and cooked；
(2) edible magnesium chloride is added in the ripe soya-bean milk obtained by step (1) to carry out order halogen, filter pulp is formed, and halogen temperature of ordering is 80-85
DEG C, concentration of slurry is 9.5-10 degree；
(3) by the jellied bean curd crouching brain 15 minutes obtained by step (2), turk is then carried out, the jellied bean curd of turk is wrapped successively
Embryo, squeeze, cut embryo and obtain dried bean curd；
(4) alkali is quick-boiled：The dried bean curd that section shaping in step (3) is added into edible alkali lye is quick-boiled alkali and rinsed, and quick-boils the alkali time for 5-
8min, quick-boils alkali temperature for 90-95 DEG C, quick-boils alkali pH value for 11-12, the soda time is 2-5min, and pH value is 7-9 after rinsing；
(5) stew in soy sauce：It will quick-boil and stew in soy sauce carried out in the addition bittern of the dried bean curd after alkali, the stew in soy sauce time is 30min；Stew in soy sauce temperature is 70-
75 DEG C, the dried bean curd of every 75 parts of parts by weight uses the bittern of following parts by weight of component：0.4-0.6 parts of salt, salad oil 0.4-0.6
Part, diligent juice 0.6-1.0 parts of brown sugar, 0.4-0.6 parts of soya-bean oil, 40-60 parts of spice water, 0.03-0.05 parts of the sapidity nucleotide disodium, halogen
0.4-0.6 parts of taste cream, bittern salinity is 4-5 ° of B é；
(6) dry：Dried, dried by the way of hot-air seasoning with the dryer dried bean curd tasty to stew in soy sauce, drying temperature
Degree：90 DEG C -95 DEG C, time 25-30 minute, dried bean curd moisture control is between 55-57% after drying, and the semi-finished product dried are cold
But to room temperature；
(7) spice：Dried bean curd after drying is added in blender, the spice stirred is then added and carries out mechanical spice；
(8) semi-finished product obtained by step (7) are wrapped inside successively, sterilized, outsourcing, be finally put in storage.
2. the preparation method of dried bean curd according to claim 1, it is characterised in that：It is every in step (5) the stew in soy sauce technique
The dried bean curd of 75 parts of parts by weight uses the bittern of following parts by weight of component：0.5 part of salt, 0.5 part of salad oil, the diligent juice 0.8 of brown sugar
Part, 0.5 part of soya-bean oil, 50 parts of spice water, 0.04 part of the sapidity nucleotide disodium, 0.5 part of pot-stewed fowl cream, salinity are 4-5 ° of B é.
3. the preparation method of dried bean curd according to claim 1, it is characterised in that：The spice water is pressed by spices brewing
1kg/100L ratio adds water, and boils the time for 6 hours, the spices includes the component of following parts by weight：Anistree 80-100 parts,
180-220 parts of zingiber kawagoii, 140-160 parts of fennel, 140-160 parts of cassia bark, 140-160 parts of Chinese prickly ash, 40-60 parts of cloves, white pepper 60-
100 parts, 60-100 parts of radix glycyrrhizae, 80-120 parts of old ginger, 140-160 parts of fructus amomi, 180-220 parts of tsaoko.
4. the preparation method of dried bean curd according to claim 3, it is characterised in that：The spices includes following parts by weight
Component：Anistree 100 parts, it is 200 parts of zingiber kawagoii, 150 parts of fennel, 150 parts of cassia bark, 150 parts of Chinese prickly ash, 50 parts of cloves, 80 parts of white pepper, sweet
80 parts of grass, 100 parts of old ginger, 150 parts of fructus amomi, 200 parts of tsaoko.
5. the preparation method of dried bean curd according to claim 1, it is characterised in that：The pot-stewed fowl cream includes following components：
The fragrant source of starch, meat, garlic powder, onion powder, the sapidity nucleotide disodium, potassium sorbate, anise, cassia bark, fennel seeds, Chinese prickly ash, spiceleaf,
Monosodium glutamate, salt, white sugar, salad oil, water, soy sauce, smart pork, lard, pig bone-marrow extract, chicken paste and paste flavor beef extract.
6. the preparation method of dried bean curd according to claim 5, it is characterised in that：The pot-stewed fowl cream includes following parts by weight
Component：Fragrant 5 parts of the source of 10 parts of starch, meat, 3 parts of garlic powder, 3 parts of onion powder, 2 parts of the sapidity nucleotide disodium, 2 parts of potassium sorbate,
Anistree 4 parts, 2 parts of cassia bark, 1.5 parts of fennel seeds, 3 parts of Chinese prickly ash, 1 part of spiceleaf, 3 parts of monosodium glutamate, 3 parts of salt, 3 parts of white sugar, salad oil 15
8 parts of part, 15 parts of water, 25 parts of soy sauce, smart 8 parts of pork, 8 parts of lard, 8 parts of pig bone-marrow extract, 8 parts of chicken paste and paste flavor beef extract.
7. the preparation method of dried bean curd according to claim 1, it is characterised in that：The spice includes following parts by weight
Component：40 parts of salt, 100 parts of monosodium glutamate, 8 parts of ethylmaltol, 30 parts of chili oil, 100 parts of salad oil.
8. the preparation method of dried bean curd according to claim 1, it is characterised in that：The spice includes following parts by weight
Component：40 parts of salt, 100 parts of monosodium glutamate, 500 parts of chili oil, 8 parts of ethylmaltol, 80 parts of zanthoxylum powder, 150 parts of salad oil.
9. the preparation method of dried bean curd according to claim 1, it is characterised in that：The spice includes following parts by weight
Component：40 parts of salt, 100 parts of monosodium glutamate, 10 parts of five-spice powder, 8 parts of ethylmaltol, 150 parts of salad oil.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710352291.4A CN107094905A (en) | 2017-05-18 | 2017-05-18 | The preparation method of dried bean curd |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710352291.4A CN107094905A (en) | 2017-05-18 | 2017-05-18 | The preparation method of dried bean curd |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107094905A true CN107094905A (en) | 2017-08-29 |
Family
ID=59669978
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710352291.4A Pending CN107094905A (en) | 2017-05-18 | 2017-05-18 | The preparation method of dried bean curd |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107094905A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107568349A (en) * | 2017-10-24 | 2018-01-12 | 贵州省三好食品开发有限公司 | A kind of dry processing technology of savoury and crisp bean curd |
| CN108740053A (en) * | 2018-06-29 | 2018-11-06 | 四川省胡婆婆食品有限责任公司 | A kind of dried bean curd preparation process |
| CN108812926A (en) * | 2018-05-22 | 2018-11-16 | 祖名豆制品股份有限公司 | A kind of compound leisure bean product and its processing technology |
| CN113261648A (en) * | 2021-06-08 | 2021-08-17 | 福州稻花香食品有限公司 | Making process of dried bean curd |
| CN115067474A (en) * | 2022-07-07 | 2022-09-20 | 重庆市三品功能食品研究院有限公司 | Dried bean curd for supplementing calcium and promoting calcium absorption and utilization and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP3911234B2 (en) * | 2002-05-01 | 2007-05-09 | 学校法人福岡工業大学 | Soy milk coagulation equipment |
| CN102258182A (en) * | 2011-08-12 | 2011-11-30 | 四川南溪徽记食品有限公司 | Bean product bittern and marinating method thereof |
| CN103404605A (en) * | 2013-08-13 | 2013-11-27 | 成都香香嘴食品有限公司 | Five-spice dried bean curd flavoring processing process |
| CN106135854A (en) * | 2014-08-11 | 2016-11-23 | 慧康利兹生物科技(北京)有限公司 | A kind of pot-stewed fowl cream and preparation method |
-
2017
- 2017-05-18 CN CN201710352291.4A patent/CN107094905A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP3911234B2 (en) * | 2002-05-01 | 2007-05-09 | 学校法人福岡工業大学 | Soy milk coagulation equipment |
| CN102258182A (en) * | 2011-08-12 | 2011-11-30 | 四川南溪徽记食品有限公司 | Bean product bittern and marinating method thereof |
| CN103404605A (en) * | 2013-08-13 | 2013-11-27 | 成都香香嘴食品有限公司 | Five-spice dried bean curd flavoring processing process |
| CN106135854A (en) * | 2014-08-11 | 2016-11-23 | 慧康利兹生物科技(北京)有限公司 | A kind of pot-stewed fowl cream and preparation method |
Non-Patent Citations (1)
| Title |
|---|
| 刘丽君 等: "《中国东北优质大豆》", 31 October 2007, 黑龙江科学技术出版社 * |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107568349A (en) * | 2017-10-24 | 2018-01-12 | 贵州省三好食品开发有限公司 | A kind of dry processing technology of savoury and crisp bean curd |
| CN108812926A (en) * | 2018-05-22 | 2018-11-16 | 祖名豆制品股份有限公司 | A kind of compound leisure bean product and its processing technology |
| CN108740053A (en) * | 2018-06-29 | 2018-11-06 | 四川省胡婆婆食品有限责任公司 | A kind of dried bean curd preparation process |
| CN113261648A (en) * | 2021-06-08 | 2021-08-17 | 福州稻花香食品有限公司 | Making process of dried bean curd |
| CN115067474A (en) * | 2022-07-07 | 2022-09-20 | 重庆市三品功能食品研究院有限公司 | Dried bean curd for supplementing calcium and promoting calcium absorption and utilization and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103005485B (en) | Method for processing bepig trotter and bepig trotter | |
| CN107094905A (en) | The preparation method of dried bean curd | |
| CN105433342A (en) | Seasoning packet and production method thereof | |
| CN104489636A (en) | Spicy and hot mushroom chicken paste and manufacture method thereof | |
| CN104664443A (en) | Tea egg marinating method and product | |
| CN103404605A (en) | Five-spice dried bean curd flavoring processing process | |
| CN105410835A (en) | Chafing dish rice noodle seasoning and chafing dish rice noodle making method | |
| CN107114756A (en) | Bean cotyledon mushroom sauce and preparation method | |
| CN106036557A (en) | Gulfweed-cuttlefish sausages and making method thereof | |
| CN103230023B (en) | Spicy and hot rabbit meat and preparation method thereof | |
| KR101742395B1 (en) | Method of cooking Broth for Relief the Hangover | |
| CN104996926A (en) | Litsea cubeba fermented soya bean and manufacturing method thereof | |
| CN107223899A (en) | A kind of Guangdong taste Spicy Salted Duck | |
| KR102240912B1 (en) | Manufacturing method of meet soup for jjigae | |
| CN104904864A (en) | Production method of bean product | |
| KR20190134553A (en) | Jeju pork noodle manufacturing method | |
| CN106490488A (en) | A kind of jasmine tea fragrant beef granules and preparation method thereof | |
| CN106387822A (en) | Medicated food hotpot bottom materials and preparation method thereof | |
| CN110140901A (en) | A kind of preparation method of Peru squid stew in soy sauce flavour product | |
| KR101152590B1 (en) | Budae jjigae and manufacturing process thereof | |
| CN110150627A (en) | A kind of Hericium erinaceus semisolid seasoning and preparation method thereof | |
| CN104738212B (en) | It is a kind of to make the dry method of bean flavor and product using tea oil | |
| CN107319373A (en) | A kind of Hunan taste Spicy Salted Duck | |
| CN108936332A (en) | A kind of stew in soy sauce trotter and preparation method thereof | |
| CN103005486A (en) | Method for processing bean cattle hoof meat and bean cattle hoof meat |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for 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: 20170829 |