CN107094905A - The preparation method of dried bean curd - Google Patents
The preparation method of dried bean curd Download PDFInfo
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- 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
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- soy sauce
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- 235000013527 bean curd Nutrition 0.000 title claims abstract description 92
- 238000002360 preparation method Methods 0.000 title claims abstract description 20
- 235000013599 spices Nutrition 0.000 claims abstract description 61
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 48
- 239000003513 alkali Substances 0.000 claims abstract description 43
- 235000013547 stew Nutrition 0.000 claims abstract description 39
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 29
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 28
- 244000068988 Glycine max Species 0.000 claims abstract description 28
- 150000003839 salts Chemical class 0.000 claims abstract description 28
- 240000008415 Lactuca sativa Species 0.000 claims abstract description 27
- 235000012045 salad Nutrition 0.000 claims abstract description 27
- 241001131796 Botaurus stellaris Species 0.000 claims abstract description 23
- 239000006071 cream Substances 0.000 claims abstract description 18
- 239000002773 nucleotide Substances 0.000 claims abstract description 17
- 125000003729 nucleotide group Chemical group 0.000 claims abstract description 17
- QXNVGIXVLWOKEQ-UHFFFAOYSA-N Disodium Chemical compound [Na][Na] QXNVGIXVLWOKEQ-UHFFFAOYSA-N 0.000 claims abstract description 16
- 238000001035 drying Methods 0.000 claims abstract description 14
- 210000001161 mammalian embryo Anatomy 0.000 claims abstract description 14
- 239000000796 flavoring agent Substances 0.000 claims abstract description 13
- 235000019634 flavors Nutrition 0.000 claims abstract description 13
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 10
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 9
- 238000000034 method Methods 0.000 claims abstract description 8
- 210000004556 brain Anatomy 0.000 claims abstract description 7
- 239000002002 slurry Substances 0.000 claims abstract description 7
- 238000002791 soaking Methods 0.000 claims abstract description 7
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 18
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 18
- 239000004223 monosodium glutamate Substances 0.000 claims description 18
- 240000006927 Foeniculum vulgare Species 0.000 claims description 17
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 17
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 16
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 15
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 15
- 229910052736 halogen Inorganic materials 0.000 claims description 15
- 150000002367 halogens Chemical class 0.000 claims description 15
- 239000000843 powder Substances 0.000 claims description 15
- TWRXJAOTZQYOKJ-UHFFFAOYSA-L Magnesium chloride Chemical compound [Mg+2].[Cl-].[Cl-] TWRXJAOTZQYOKJ-UHFFFAOYSA-L 0.000 claims description 12
- 235000013336 milk Nutrition 0.000 claims description 12
- 239000008267 milk Substances 0.000 claims description 12
- 210000004080 milk Anatomy 0.000 claims description 12
- 241000234282 Allium Species 0.000 claims description 8
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 8
- 241000287828 Gallus gallus Species 0.000 claims description 8
- 244000203593 Piper nigrum Species 0.000 claims description 8
- 235000008184 Piper nigrum Nutrition 0.000 claims description 8
- 229920002472 Starch Polymers 0.000 claims 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 description 8
- 229930006000 Sucrose Natural products 0.000 claims description 8
- 244000223014 Syzygium aromaticum Species 0.000 claims description 8
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims description 8
- 241000234314 Zingiber Species 0.000 claims description 8
- 241000310089 Zingiber kawagoi Species 0.000 claims description 8
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 8
- 235000015278 beef Nutrition 0.000 claims description 8
- 235000013614 black pepper Nutrition 0.000 claims description 8
- 229940029982 garlic powder Drugs 0.000 claims description 8
- 235000008397 ginger Nutrition 0.000 claims description 8
- 235000013372 meat Nutrition 0.000 claims description 8
- 239000001931 piper nigrum l. white Substances 0.000 claims description 8
- 235000015277 pork Nutrition 0.000 claims description 8
- 235000019698 starch Nutrition 0.000 claims description 8
- 239000008107 starch Substances 0.000 claims description 8
- 210000001185 bone marrow Anatomy 0.000 claims description 7
- 239000011265 semifinished product Substances 0.000 claims description 7
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims description 6
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 claims description 6
- 229910001629 magnesium chloride Inorganic materials 0.000 claims description 6
- 238000012946 outsourcing Methods 0.000 claims description 6
- 235000010241 potassium sorbate Nutrition 0.000 claims description 6
- 239000004302 potassium sorbate Substances 0.000 claims description 6
- 229940069338 potassium sorbate Drugs 0.000 claims description 6
- 238000007493 shaping process Methods 0.000 claims description 6
- 238000003860 storage Methods 0.000 claims description 6
- 235000002568 Capsicum frutescens Nutrition 0.000 claims description 5
- YIKYNHJUKRTCJL-UHFFFAOYSA-N Ethyl maltol Chemical compound CCC=1OC=CC(=O)C=1O YIKYNHJUKRTCJL-UHFFFAOYSA-N 0.000 claims description 5
- 240000004760 Pimpinella anisum Species 0.000 claims description 5
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 5
- 229940093503 ethyl maltol Drugs 0.000 claims description 5
- 235000007265 Myrrhis odorata Nutrition 0.000 claims description 4
- 241000949456 Zanthoxylum Species 0.000 claims description 3
- 244000025254 Cannabis sativa Species 0.000 claims 1
- 235000009508 confectionery Nutrition 0.000 claims 1
- 235000008935 nutritious Nutrition 0.000 abstract description 3
- 125000003118 aryl group Chemical group 0.000 abstract description 2
- 238000009472 formulation Methods 0.000 abstract description 2
- 239000002932 luster Substances 0.000 abstract description 2
- 239000000203 mixture Substances 0.000 abstract description 2
- 238000005360 mashing Methods 0.000 abstract 1
- XPCTZQVDEJYUGT-UHFFFAOYSA-N 3-hydroxy-2-methyl-4-pyrone Chemical compound CC=1OC=CC(=O)C=1O XPCTZQVDEJYUGT-UHFFFAOYSA-N 0.000 description 10
- 239000000047 product Substances 0.000 description 9
- HYMLWHLQFGRFIY-UHFFFAOYSA-N Maltol Natural products CC1OC=CC(=O)C1=O HYMLWHLQFGRFIY-UHFFFAOYSA-N 0.000 description 5
- 230000015572 biosynthetic process Effects 0.000 description 5
- 229940043353 maltol Drugs 0.000 description 5
- 239000000463 material Substances 0.000 description 5
- PUSKHXMZPOMNTQ-UHFFFAOYSA-N ethyl 2,1,3-benzoselenadiazole-5-carboxylate Chemical group CCOC(=O)C1=CC=C2N=[Se]=NC2=C1 PUSKHXMZPOMNTQ-UHFFFAOYSA-N 0.000 description 3
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 2
- 239000002585 base Substances 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 239000011591 potassium Substances 0.000 description 2
- 229910052700 potassium Inorganic materials 0.000 description 2
- 235000007686 potassium Nutrition 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 235000002566 Capsicum Nutrition 0.000 description 1
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 1
- 240000008384 Capsicum annuum var. annuum Species 0.000 description 1
- 240000008574 Capsicum frutescens Species 0.000 description 1
- 240000008620 Fagopyrum esculentum Species 0.000 description 1
- 235000009419 Fagopyrum esculentum Nutrition 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 241000333181 Osmanthus Species 0.000 description 1
- 235000019082 Osmanthus Nutrition 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 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
- 239000001390 capsicum minimum Substances 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 235000021186 dishes Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 229910001608 iron mineral Inorganic materials 0.000 description 1
- 238000002386 leaching Methods 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000012149 noodles Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 235000015424 sodium 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 OR TREATMENT 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.
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
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| 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 |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
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| 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 |
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