CN107183204A - A kind of strange taste mock shrimp in tomato sauce dried bean curd and preparation method thereof - Google Patents
A kind of strange taste mock shrimp in tomato sauce dried bean curd and preparation method thereof Download PDFInfo
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- CN107183204A CN107183204A CN201710408600.5A CN201710408600A CN107183204A CN 107183204 A CN107183204 A CN 107183204A CN 201710408600 A CN201710408600 A CN 201710408600A CN 107183204 A CN107183204 A CN 107183204A
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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
- A23C20/005—Cheese substitutes mainly containing proteins from pulses or oilseeds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- 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
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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 strange taste mock shrimp in tomato sauce dried bean curd, it is made up of the raw material of following weight parts：Soya bean 80~100, red bean paste 8~10, fresh shrimp 5~8, fresh lily bulb 1~2, celery 1~2, hot red pepper 1~2, salt 0.3~0.4, fecula 0.4~0.5, chicken powder 0.1~0.2, egg 0.8~0.9, cooking wine 0.4~0.5, soup-stock 1~2, fecula water 1~2, bechamel 0.5~0.7, ginger young pilose antler 0.05~0.07, mashed garlic 0.05~0.07, zanthoxylum powder 0.01~0.02, white sugar 0.02~0.03, aromatic vinegar 0.1~0.2, Bulbus Allii Fistulosi 0.05~0.07, sesame paste 0.1~0.2, monosodium glutamate 0.03~0.05.The dried bean curd mouthfeel is unique, with sea food flavor, and 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, be related to a kind of strange taste mock shrimp in tomato sauce dried bean curd and
Its preparation method.
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 the consumer of seafood flavor
For, 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 strange taste mock shrimp in tomato sauce dried bean curd and preparation method thereof, the dried bean curd
Mouthfeel is unique, with sea food flavor, and 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 strange taste mock shrimp in tomato sauce dried bean curd, is made up of the raw material of following weight parts：Soya bean 80~100, red bean paste 8~10,
Fresh shrimp 5~8, fresh lily bulb 1~2, celery 1~2, hot red pepper 1~2, salt 0.3~0.4, fecula 0.4~0.5, chicken powder 0.1~
0.2nd, egg 0.8~0.9, cooking wine 0.4~0.5, soup-stock 1~2, fecula water 1~2, bechamel 0.5~0.7, ginger young pilose antler 0.05~
0.07th, mashed garlic 0.05~0.07, zanthoxylum powder 0.01~0.02, white sugar 0.02~0.03, aromatic vinegar 0.1~0.2, Bulbus Allii Fistulosi 0.05~
0.07th, sesame paste 0.1~0.2, monosodium glutamate 0.03~0.05, five-spice powder 0.01~0.02, small oil 0.1~0.2, chilli oil 0.2~
0.3。
The invention also discloses a kind of strange taste mock shrimp in tomato sauce 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, by bechamel, Jiang Rong, mashed garlic, zanthoxylum powder, white sugar, aromatic vinegar, Bulbus Allii Fistulosi, sesame paste, monosodium glutamate, five-spice powder, small
Sesame oil and chilli oil are poured into crutcher jointly, add 0.5~0.6 boiling water, and uniform stirring 1~2 minute 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, fresh shrimp is shelled and stays peeled shrimp, is cleaned and is drained the water, is put into the pot that salts down, and salt, life are added in pot
Powder, egg, cooking wine and 2~3 clear water, pickle 15~20 minutes, then take valve to clean fresh lily bulb, drain the water stand-by, celery
Tearing old muscle off, to be mitered into section shape stand-by, and hot red pepper is cut into that diamond platy is stand-by, and peeled shrimp is poured into the frying pan of deep fat, sliding to fry to shrimp body
Curl and redden, contained stand-by, continuation is refueled in frying pan and heated, pour into celery and hot red pepper piece is fried 9~10 seconds soon, add chicken powder with
Soup-stock stir-fry is even to boil, and pours into the peeled shrimp fried and fresh lily bulb and quickly fries even, takes the dish out of the pot, make after taking the dish out of the pot after finally drenching fecula water thickening soup
Slowly be ground into pasty state with rod is ground by food materials, 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, and gypsum consumption 10~12 is preliminary to condense shaping, and pressure is wrapped respectively with calico and depression bar
Dried bean curd, 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 bechamel, Jiang Rong, mashed garlic, zanthoxylum powder, white sugar, aromatic vinegar, Bulbus Allii Fistulosi, sesame paste, taste
The dispensing combination fresh shrimp meat such as essence, five-spice powder, small oil and chilli oil, adds the strange taste seafood mouthfeel and chewy texture of dried bean curd, consumption
Person is edible to be difficult to get fat；Containing the protein and amino acid enriched in abundant magnesium combination dried bean curd in peeled shrimp, it can protect well
Cardiovascular system, can reduce blood cholesterol level, prevent artery sclerosis, at the same can also coronary artery dilator, be conducive to pre-
Anti- hypertension and miocardial infarction, are 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 strange taste mock shrimp in tomato sauce dried bean curd, is made up of the raw material of following weight parts (jin is by unit)：Soya bean 80, red bean paste 8,
Fresh shrimp 6, fresh lily bulb 1, celery 1, hot red pepper 1, salt 0.3, fecula 0.4, chicken powder 0.1, egg 0.8, cooking wine 0.4, soup-stock
1st, fecula water 1, bechamel 0.5, ginger young pilose antler 0.05, mashed garlic 0.05, zanthoxylum powder 0.01, white sugar 0.02, aromatic vinegar 0.1, Bulbus Allii Fistulosi 0.05, sesame
Sesame paste 0.1, monosodium glutamate 0.03, five-spice powder 0.01, small oil 0.1, chilli oil 0.2.
A kind of strange taste mock shrimp in tomato sauce 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, by bechamel, Jiang Rong, mashed garlic, zanthoxylum powder, white sugar, aromatic vinegar, Bulbus Allii Fistulosi, sesame paste, monosodium glutamate, five-spice powder, small
Sesame oil and chilli oil are poured into crutcher jointly, add 0.5 boiling water, and uniform stirring 1 minute 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, fresh shrimp is shelled and stays peeled shrimp, is cleaned and is drained the water, is put into the pot that salts down, and salt, life are added in pot
Powder, egg, cooking wine and 2 clear water, pickle 15 minutes, then take valve to clean fresh lily bulb, drain the water stand-by, and celery tears old muscle off
It is mitered into section shape stand-by, hot red pepper is cut into that diamond platy is stand-by, peeled shrimp is poured into the frying pan of deep fat, sliding fry to shrimp body curls change
It is red, contain stand-by, continuation is refueled in frying pan to be heated, poured into celery and hot red pepper piece is fried 9 seconds soon, added chicken powder and soup-stock fries even boil
Boiling, pours into the peeled shrimp fried and fresh lily bulb and quickly fries even, taken the dish out of the pot after finally drenching fecula water thickening soup, will be eaten using stone roller rod after taking the dish out of the pot
Material is slowly ground into pasty state, after standing is chilly, is added in above-mentioned juice mixed liquor, then is starched with levigate gypsum point, mashing off water temperature
Degree control is 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
To 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 strange taste mock shrimp in tomato sauce dried bean curd, it is characterised in that be made up of the raw material of following weight parts：Soya bean 80~100, red bean
Sand 8~10, fresh shrimp 5~8, fresh lily bulb 1~2, celery 1~2, hot red pepper 1~2, salt 0.3~0.4, fecula 0.4~0.5,
Chicken powder 0.1~0.2, egg 0.8~0.9, cooking wine 0.4~0.5, soup-stock 1~2, fecula water 1~2, bechamel 0.5~0.7,
Ginger young pilose antler 0.05~0.07, mashed garlic 0.05~0.07, zanthoxylum powder 0.01~0.02, white sugar 0.02~0.03, aromatic vinegar 0.1~0.2, green onion
White 0.05~0.07, sesame paste 0.1~0.2, monosodium glutamate 0.03~0.05, five-spice powder 0.01~0.02, small oil 0.1~0.2, red
Oil 0.2~0.3.
2. a kind of strange taste mock shrimp in tomato sauce 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, by bechamel, Jiang Rong, mashed garlic, zanthoxylum powder, white sugar, aromatic vinegar, Bulbus Allii Fistulosi, sesame paste, monosodium glutamate, five-spice powder, small oil
Poured into jointly in crutcher with chilli oil, add 0.5~0.6 boiling water, uniform stirring 1~2 minute 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, fresh shrimp is shelled and stays peeled shrimp, is cleaned and is drained the water, is put into the pot that salts down, and salt, fecula, chicken are added in pot
Egg white, cooking wine and 2~3 clear water, pickle 15~20 minutes, then take valve to clean fresh lily bulb, drain the water stand-by, and celery tears off old
It is stand-by that muscle is mitered into section shape, and hot red pepper is cut into that diamond platy is stand-by, peeled shrimp is poured into the frying pan of deep fat, sliding fry to shrimp body curls change
It is red, contain stand-by, continuation is refueled in frying pan to be heated, poured into celery and hot red pepper piece is fried 9~10 seconds soon, added chicken powder and soup-stock is fried
It is even to boil, pour into the peeled shrimp fried and fresh lily bulb and quickly fry even, taken the dish out of the pot after finally drenching fecula water thickening soup, stone roller rod is used after taking the dish out of the pot
Food materials are slowly ground into pasty state, after standing is chilly, are added in above-mentioned juice mixed liquor, then starched with levigate gypsum point, mashing off
Coolant-temperature gage control is at 85~90 degree, and gypsum consumption 10~12 is preliminary to condense shaping, and pressure dried bean curd is wrapped respectively with calico and depression bar,
Press dry 1~1.2 hour, obtain 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, centrifugation for 30~40 minutes
Baking molding after dehydration, obtains finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710408600.5A CN107183204A (en) | 2017-06-02 | 2017-06-02 | A kind of strange taste mock shrimp in tomato sauce dried bean curd and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710408600.5A CN107183204A (en) | 2017-06-02 | 2017-06-02 | A kind of strange taste mock shrimp in tomato sauce dried bean curd and preparation method thereof |
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| CN107183204A true CN107183204A (en) | 2017-09-22 |
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| CN201710408600.5A Pending CN107183204A (en) | 2017-06-02 | 2017-06-02 | A kind of strange taste mock shrimp in tomato sauce dried bean curd and preparation method thereof |
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| CN (1) | CN107183204A (en) |
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 |
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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 |
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