CN107372854A - A kind of flavor mold bean curd - Google Patents
A kind of flavor mold bean curd Download PDFInfo
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- CN107372854A CN107372854A CN201710704359.0A CN201710704359A CN107372854A CN 107372854 A CN107372854 A CN 107372854A CN 201710704359 A CN201710704359 A CN 201710704359A CN 107372854 A CN107372854 A CN 107372854A
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- parts
- bean curd
- thumbnail
- flavor
- spices
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Classifications
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- 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
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- 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 present invention relates to a kind of flavor mold bean curd, its material component is in parts by weight：50~150 parts of tender bean curd, 5~15 parts of capsicum, spend peppery 1~5 part, 0.5~1.5 part of pepper, 4~12 parts of salt, 0.5~1.5 part of fennel, 0.5~1.5 part of Mao Xiangcao, 0.5~1.5 part of cumin, 0.5~1.5 part of cloves, 10~50 parts of white wine, 10~50 parts of sesame oil；Use above-mentioned component make the method for flavor mold bean curd for：Tenderer gypsum bean curd is first selected, is cut into the square of 3~4cm sizes；Then carry out drying fermentation；Further according to needing dosage to prepare spices, spices is well mixed with salt standby；Thumbnail is soaked in white wine；Finally with bamboo chopstick clip thumbnail contain spices container in be stained with spices, be put into native altar and seal.The present invention is inventor to be formed by putting into practice trial-production for many years, hears smelly, but eats perfume, not only in good taste, and color and luster is especially tempting.
Description
Technical field
The invention belongs to food processing field, more particularly to a kind of flavor mold bean curd.
Background technology
Mold bean curd is called fermented bean curd, is that one kind of southwest people is commonly called as, and it is one kind in numerous bean product.Mold bean curd
Raw material be it has often been said that tender bean curd, be cut into the square of 2X4 centimetres of size, allow its mouldy is made of fermenting.But because not
Same regional preparation method is different, and the mouthfeel obtained is also entirely different.Some is heard smelly, but is eaten very fragrant；Some is heard very
Perfume (or spice), but it is really edible when taste it is average.
The content of the invention
It is an object of the invention to provide a kind of flavor mold bean curd prepared using specific process.
A kind of flavor mold bean curd, it prepares the material component of flavor mold bean curd and is in parts by weight：Tender bean curd 50~150
Part, 5~15 parts of capsicum, spend peppery 1~5 part, 0.5~1.5 part of pepper, 4~12 parts of salt, 0.5~1.5 part of fennel, Mao Xiangcao 0.5
~1.5 parts, 0.5~1.5 part of cumin, 0.5~1.5 part of cloves, 10~50 parts of white wine, 10~50 parts of sesame oil；
Use above-mentioned component make the method for flavor mold bean curd for：
（1）Raw material prepares：Select oneself to make gypsum bean curd using conventional method or buy the gypsum bean curd of in the market, be cut into 3
The square of~4cm sizes is standby；
（2）Dry fermentation：The container that the thumbnail cut is slipped through the net with band is installed, it is spaced apart between thumbnail, make it
Moisture can fully be dried and the mildew that ferments, temperature control 7~15 days time, then put thumbnail between 12~15 degree
Enter Stainless steel basin containers for future use；
（3）It is prepared by spices：Dosage as needed, by capsicum, spend peppery, pepper, fennel, Mao Xiangcao, cumin, cloves broken with pulverizer
Into 150 mesh fine powders, it is well mixed with salt, is put into containers for future use；
（4）The white wine got ready is poured into the rustless steel container for containing thumbnail, thumbnail is soaked 10~15 minutes, then drag for
Go out；
（5）Every piece of thumbnail for soaking white wine is clipped with bamboo chopstick by hand respectively and is stained with perfume (or spice) in the container for containing spices
Material, is then sequentially placed into Tu Tanzhong by the thumbnail for being stained with spices, after installing altar, the sesame oil got ready is poured into altar from native altar
In, sealing, 15~20 days i.e. edible.
Further, the material component for preparing the flavor mold bean curd is in parts by weight：100 parts of tender bean curd, 10 parts of capsicum,
Spend peppery 3 parts, 1 part of pepper, 8 parts of salt, 1 part of fennel, 1 part of Mao Xiangcao, 1 part of cumin, 1 part of cloves, 30 parts of white wine, 30 parts of sesame oil.
The present invention is inventor to be formed by putting into practice trial-production for many years, hears smelly, but eats perfume, not only in good taste, Er Qiese
Pool is especially tempting.
Embodiment
The present invention is described in detail with reference to specific embodiment.
Embodiment 1
A kind of flavor mold bean curd, its material component used in parts by weight for：50 parts of tender bean curd, 5 parts of capsicum, spend peppery 1 part, Hu
0.5 part of green pepper, 4 parts of salt, 0.5 part of fennel, 0.5 part of Mao Xiangcao, 0.5 part of cumin, 0.5 part of cloves, 10 parts of white wine, 10 parts of sesame oil.
Use above-mentioned component make the method for flavor mold bean curd for：
（1）Raw material prepares：Select oneself to make gypsum bean curd using conventional method or buy the gypsum bean curd of in the market, be cut into 3
The square of~4cm sizes is standby；
（2）Dry fermentation：The container that the thumbnail cut is slipped through the net with band is installed, it is spaced apart between thumbnail, make it
Moisture can fully be dried and the mildew that ferments, be independent of each other, temperature control is between 12~15 degree, 7~15 days time, then will
Thumbnail is put into Stainless steel basin containers for future use；
（3）It is prepared by spices：Dosage as needed, by capsicum, spend peppery, pepper, fennel, Mao Xiangcao, cumin, cloves broken with pulverizer
Into 150 mesh fine powders, it is well mixed with salt, is put into containers for future use；
（4）The white wine got ready is poured into the rustless steel container for containing thumbnail, thumbnail is soaked 10~15 minutes, then drag for
Go out；
（5）Every piece of thumbnail for soaking white wine is clipped with bamboo chopstick by hand respectively and is stained with perfume (or spice) in the container for containing spices
Material, is then sequentially placed into Tu Tanzhong by the thumbnail for being stained with spices, after installing altar, the sesame oil got ready is poured into altar from native altar
In, sealing, 15~20 days i.e. edible.
Embodiment 2
A kind of flavor mold bean curd, its material component used in parts by weight for：80 parts of tender bean curd, 8 parts of capsicum, spend peppery 2 parts, Hu
0.8 part of green pepper, 6 parts of salt, 0.8 part of fennel, 0.8 part of Mao Xiangcao, 0.8 part of cumin, 0.8 part of cloves, 20 parts of white wine, 20 parts of sesame oil.
Its preparation method is identical with embodiment 1.
Embodiment 3
A kind of flavor mold bean curd, its material component used in parts by weight for：100 parts of tender bean curd, 10 parts of capsicum, spend peppery 3 parts,
1 part of pepper, 8 parts of salt, 1 part of fennel, 1 part of Mao Xiangcao, 1 part of cumin, 1 part of cloves, 30 parts of white wine, 30 parts of sesame oil.Its preparation side
Method is identical with embodiment 1, but by test of many times, it is best using this proportioning, obtained mold bean curd mouthfeel.
Embodiment 4
A kind of flavor mold bean curd, its material component used in parts by weight for：120 parts of tender bean curd, 12 parts of capsicum, spend peppery 4 parts,
1.2 parts of pepper, 10 parts of salt, 1.2 parts of fennel, 1.2 parts of Mao Xiangcao, 1.2 parts of cumin, 1.2 parts of cloves, 40 parts of white wine, sesame oil 40
Part.Its preparation method is identical with embodiment 1.
Embodiment 5
A kind of flavor mold bean curd, its material component used in parts by weight for：150 parts of tender bean curd, 15 parts of capsicum, spend peppery 5 parts,
1.5 parts of pepper, 12 parts of salt, 1.5 parts of fennel, 1.5 parts of Mao Xiangcao, 1.5 parts of cumin, 1.5 parts of cloves, 50 parts of white wine, sesame oil 50
Part.Its preparation method is identical with embodiment 1.
Claims (2)
- A kind of 1. flavor mold bean curd, it is characterised in that：The material component for preparing the flavor mold bean curd is in parts by weight：Tender beans Rotten 50~150 parts, 5~15 parts of capsicum, spend peppery 1~5 part, 0.5~1.5 part of pepper, 4~12 parts of salt, 0.5~1.5 part of fennel, 0.5~1.5 part of Mao Xiangcao, 0.5~1.5 part of cumin, 0.5~1.5 part of cloves, 10~50 parts of white wine, 10~50 parts of sesame oil；Use above-mentioned component make the method for flavor mold bean curd for：（1）Raw material prepares：Select oneself to make gypsum bean curd using conventional method or buy the gypsum bean curd of in the market, be cut into 3 The square of~4cm sizes is standby；（2）Dry fermentation：The container that the thumbnail cut is slipped through the net with band is installed, it is spaced apart between thumbnail, make it Moisture can fully be dried and the mildew that ferments, temperature control 7~15 days time, then puts thumbnail between 12~15 degree Enter Stainless steel basin containers for future use；（3）It is prepared by spices：Dosage as needed, by capsicum, spend peppery, pepper, fennel, Mao Xiangcao, cumin, cloves broken with pulverizer Into 150 mesh fine powders, it is well mixed with salt, is put into containers for future use；（4）The white wine got ready is poured into the rustless steel container for containing thumbnail, thumbnail is soaked 10~15 minutes, then drag for Go out；（5）Every piece of thumbnail for soaking white wine is clipped with bamboo chopstick by hand respectively and is stained with perfume (or spice) in the container for containing spices Material, is then sequentially placed into Tu Tanzhong by the thumbnail for being stained with spices, after installing altar, the sesame oil got ready is poured into altar from native altar In, sealing, 15~20 days i.e. edible.
- 2. flavor mold bean curd according to claim 1, it is characterised in that：The material component of the flavor mold bean curd is prepared by weight Measuring number is：100 parts of tender bean curd, 10 parts of capsicum, spend peppery 3 parts, 1 part of pepper, 8 parts of salt, 1 part of fennel, 1 part of Mao Xiangcao, cumin 1 Part, 1 part of cloves, 30 parts of white wine, 30 parts of sesame oil.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710704359.0A CN107372854A (en) | 2017-08-17 | 2017-08-17 | A kind of flavor mold bean curd |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710704359.0A CN107372854A (en) | 2017-08-17 | 2017-08-17 | A kind of flavor mold bean curd |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107372854A true CN107372854A (en) | 2017-11-24 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710704359.0A Pending CN107372854A (en) | 2017-08-17 | 2017-08-17 | A kind of flavor mold bean curd |
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1339267A (en) * | 2001-09-25 | 2002-03-13 | 贾琪菲 | Method for preparing fermented bean curd and its products |
| CN101803706A (en) * | 2010-04-27 | 2010-08-18 | 赵宏高 | Hot pepper spiced tofu and processing method thereof |
| CN104855532A (en) * | 2015-05-11 | 2015-08-26 | 余庆县土司风味食品有限责任公司 | Fermented soya bean curd with fermented soya beans and preparation method therefor |
| CN105053239A (en) * | 2015-07-19 | 2015-11-18 | 宣威市兴翔食品有限公司 | Making method of spicy fermented bean curds |
-
2017
- 2017-08-17 CN CN201710704359.0A patent/CN107372854A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1339267A (en) * | 2001-09-25 | 2002-03-13 | 贾琪菲 | Method for preparing fermented bean curd and its products |
| CN101803706A (en) * | 2010-04-27 | 2010-08-18 | 赵宏高 | Hot pepper spiced tofu and processing method thereof |
| CN104855532A (en) * | 2015-05-11 | 2015-08-26 | 余庆县土司风味食品有限责任公司 | Fermented soya bean curd with fermented soya beans and preparation method therefor |
| CN105053239A (en) * | 2015-07-19 | 2015-11-18 | 宣威市兴翔食品有限公司 | Making method of spicy fermented bean curds |
Non-Patent Citations (1)
| Title |
|---|
| 李景文等: "《腌制家常小菜》", 30 June 2001, 河南联强印刷有限公司 * |
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Application publication date: 20171124 |
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