CN107396979A - The dry stuffed bean curd preparation method of the Hakkas - Google Patents
The dry stuffed bean curd preparation method of the Hakkas Download PDFInfo
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- CN107396979A CN107396979A CN201710613279.4A CN201710613279A CN107396979A CN 107396979 A CN107396979 A CN 107396979A CN 201710613279 A CN201710613279 A CN 201710613279A CN 107396979 A CN107396979 A CN 107396979A
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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
- A23C20/02—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
- A23L15/00—Egg products; Preparation or treatment thereof
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- 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
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
-
- 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
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
- A23P20/25—Filling or stuffing cored food pieces, e.g. combined with coring or making cavities
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Mycology (AREA)
- Microbiology (AREA)
- Beans For Foods Or Fodder (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses a kind of dry stuffed bean curd preparation method of the Hakkas, belongs to food processing technology field, and this method includes the making of the dry stuffed bean curd of fillings and the Hakkas；Filling production step is：A, it is respectively that peeled shrimp, mushroom system is broken, preserved egg yellow, sesame and peanut are stir-fried crushing；B, edible oil is added in pork foam and stirred clockwise, added dried starch and part vegetable juice stirs clockwise, obtain compound；C, peeled shrimp, mushroom, preserved egg yellow, sesame, peanut and part vegetable juice are added in compound and stirred clockwise；Then remaining vegetable juice is added to stir clockwise again；Obtain fillings；The making step of the dry stuffed bean curd of the Hakkas is：A1, fillings is put into thumbnail；B1, thumbnail fried to golden yellow, pulled out；C1, will ginger, garlic and capsicum annum fasciculatum it is quick-fried it is fragrant after add water, soy sauce, white sugar and thumbnail, moderate heat and simmer, then thickening soup；D1, thumbnail is put into it is grilled in baking box.Solve the problems, such as that existing bean product variety protection is single.
Description
Technical field
The present invention relates to food processing technology field, especially a kind of dry stuffed bean curd preparation method of the Hakkas.
Background technology
Bean curd is a kind of bean product, and it contains the inorganic salts such as abundant bean protein, calcium, phosphorus, iron and 8 kinds needed by human
Amino acid, the unrighted acid also lacked containing animal food, lecithin etc., but be free of cholesterol；Often taking liberties with joke can
To protect liver, promote organism metabolism, increase immunity, and there are removing toxic substances, supplement muscle nutrition, the work for strengthening body-building effect
With；But existing bean product variety protection is single, also lacks plant vitamin, easily gives people greasy mouthfeel；Therefore in material
The requirement of living standard more and more higher, people to diet, dish has been no longer satisfied with having enough, enough today, how to produce
A kind of collocation of meat and vegetables is reasonable, and thick taste and delicious bean product are the new problems that people constantly solve.
The content of the invention
The technical problems to be solved by the invention are to provide a kind of dry stuffed bean curd preparation method of the Hakkas, and this Hakkas is dry to make beans
Rotten preparation method, can solve the problems, such as that existing bean product variety protection is single.
In order to solve the above problems, the technical solution adopted in the present invention is：This dry stuffed bean curd preparation method of the Hakkas, bag
Include following steps：
Step 1, the making of fillings：
Dry stuffed bean curd filling uses the raw material of following parts by weight：
100 parts of pork foam, 19 parts of vegetable juice, 10 parts of peeled shrimp, 8.6 parts of preserved egg yellow, 5.4 parts of sesame, 4.8 parts of peanut, 3 parts of mushroom, food
With 3 parts of oil, 10 parts of cooking wine, 10 parts of salt, 5 parts of dried starch；
Making step is as follows：
A, peeled shrimp, mushroom maceration are shredded respectively, the ripe crushing of preserved egg yellow system stir-fries sesame and peanut crushing；
B, edible oil is added in pork foam and stirred clockwise, mixing time is 3.4 minutes；Add dried starch and above-mentioned three points
One of the vegetable juice of weight stir clockwise, mixing time is 5.3 minutes；Obtain compound；
C, the half addition of peeled shrimp, mushroom, preserved egg yellow, sesame, peanut and b step residue vegetable juice made from a steps is mixed
Close and stirred clockwise in material, mixing time is 6.6 minutes；Then add remaining vegetable juice to stir clockwise, mixing time 5.6
Minute；Fillings is obtained, it is standby；
Step 2, the making of the dry stuffed bean curd of the Hakkas：
The dry stuffed bean curd of the Hakkas uses the raw material of following parts by weight：
500 parts of thumbnail, 0.2 part of capsicum annum fasciculatum, 5 parts of ginger, 0.2 part of garlic, 15 parts of soy sauce, 5 parts of white sugar, 15 parts of water-starch, 50 parts of water,
2000 parts of edible oil；
Making step is as follows：
A1, the fillings obtained by step 1 is put into thumbnail；
B1, thumbnail made from a1 steps is put into boiled edible oil and fried to golden yellow, pulled out；
C1, by ginger, garlic and capsicum annum fasciculatum it is quick-fried it is fragrant after, add water, soy sauce, white sugar and thumbnail made from b1 steps, moderate heat and simmer 3 points
Zhong Hou, add water-starch thickening soup and receive juice；
D1, thumbnail made from c1 steps is put into charcoal baking box, first with grilled 20 minutes of 150 DEG C~200 DEG C temperature；Then
With grilled 40 minutes of 40 DEG C~60 DEG C temperature；Produce.
In the technical scheme of the above-mentioned dry stuffed bean curd preparation method of the Hakkas, more specifically technical scheme can also be：The dish
Juice is mixed by following raw material：6 parts of haw juice, 4 parts of Tomato juice, 4 parts of rape juice, 2 parts of purple perilla juice, 2 parts of wormwood juice, fragrant-flowered garlic
1 part of vegetable juice.
Further：Each thumbnail and the ratio of weight and number of fillings are 3：1.
Further：In the d1 steps, sterile vacuum packaging will be carried out after grilled good thumbnail sterilization.
Further：The sterilization temperature is 95 °C~100 °C；Sterilizing time is 4 seconds~10 seconds.
The mushroom of the present invention, also known as flower mushroom, mushroom, fragrant letter, fragrant bacterium, dried mushroom, fragrant wild rice, for the son of Pleurotaceae plant mushroom
Entity；Delicious flavour, fragrance make people mentally refreshing are nutritious；Mushroom is rich in vitamin B complex, iron, potassium, provitamin D（Turn after Exposure to Sunlight
Into vitamin D）, it is sweet, it is mild-natured, have QI invigorating not hungry, control wind blood-breaking and the effect of beneficial stomach helps food, antiviral, suppression cancer cell；
The Ovum Anas domestica yolk of the present invention, is made up of Ovum Anas domestica yolk, and the fat in preserved egg yellow is contained abundant based on monounsaturated fatty acids
Vitamin A, vitamin D, VITAMIN EVitamin K and vitamin B2, heart disease can be prevented by having, prevention angular chilitis, tongue
The scorching, function of lip breach；
The hawthorn of the present invention, it contains abundant amino acid needed by human, minerals and vitamins, has appetite-stimulating indigestion-relieving, work
Bloodization silt, resolving sputum of relievining asthma, suppress bacterium, strengthen the immunity of body, anticancer and it is anti-aging, reduce blood pressure and cholesterol, softening
The effect of blood vessel, diuresis and calmness；
The tomato of the present invention, also known as tomato, it contains abundant vitamin A, C and D；With it is aid digestion, relax bowel, slow down
Color spot anti-aging, prevention vascular sclerosis, the effect of blood fat-reducing blood pressure-decreasing；
The rape of the present invention, it is the young stem and leaf of crucifer rape, containing substantial amounts of plant cellulose, carrotene and calcium,
Iron, vitamin A and vitamin C, reduce blood fat, removing toxicity for detumescence, wide intestines defaecation the effect of；
The purple perilla of the present invention, gas fragrance, has an expelling cold and relieving exterior syndrome, and facilitaing lung cough-relieving, qi-regulating is antiabortive with, the effect of removing toxic substances；
The wormwood of the present invention, for perennial herb or slightly there is enhanced aroma into suffruticose plant, its plant；With temperature through stopping
Blood, eliminating cold to stop pain, the effect of wet down desinsection.
The leek of the present invention, it is Liliaceae allium herbaceous plant, thick taste, there is nourishing the liver to support taste, reduce blood fat, dissipate
The effect of stasis of blood, promoting blood circulation, removing toxic substances；
By adopting the above-described technical solution, the present invention has the advantages that compared with prior art：
1st, there are vegetable juice, peeled shrimp, mushroom, preserved egg yellow, sesame, a peanut due to being made in thumbnail, and add vegetable juice, clockwise in three times
Stir the fillings of modulation, fry to and obtain, so, not only make made of the delicious alcohol of the dry stuffed bean curd of finished product and, fresh and tender sliding perfume, open spleen and be good for
Stomach, promote the production of body fluid aid digestion, and make the collocation of whole course meat and vegetables reasonable, non-greasy of tasting, enhance the appetite of people；
2nd, because vegetable juice uses haw juice, Tomato juice, rape juice, purple perilla juice, wormwood juice, Chinese chive juice mixes, not only increases
The appetite of people is added, has further improved the mouthfeel of the mellowness of the dry stuffed bean curd of finished product, moreover, making its nutrition balanced；
3rd, due to sterile vacuum packaging will be carried out after grilled good thumbnail sterilization；So, it is not only easy to carry, and buy i.e.
Eat, meet the demand of modern people's fast pace life.
Embodiment
With reference to embodiment, the invention will be further described：
Embodiment one
This dry stuffed bean curd preparation method of the Hakkas, comprises the following steps：
Step 1, the making of fillings：
Dry stuffed bean curd filling uses the raw material of following weight：
Pork foam double centner, 19 kilograms of vegetable juice, 10 kilograms of peeled shrimp, 8.6 kilograms of preserved egg yellow, 5.4 kilograms of sesame, peanut 4.8 thousand
Gram, 3 kilograms of mushroom, 3 kilograms of edible oil, 10 kilograms of cooking wine, 10 kilograms of salt, 5 kilograms of dried starch；
Wherein：Vegetable juice is mixed by following raw material：6 kilograms of haw juice, 4 kilograms of Tomato juice, 4 kilograms of rape juice, purple perilla
2 kilograms of juice, 2 kilograms of wormwood juice, 1 kilogram of Chinese chive juice；
Haw juice, Tomato juice, purple perilla juice, wormwood juice, Chinese chive juice are respectively by hawthorn, tomato, rape, purple perilla, wormwood, leek
Press and obtain by juice extractor；
Making step is as follows：
A, peeled shrimp, mushroom maceration are shredded respectively, the ripe crushing of preserved egg yellow system stir-fries sesame and peanut crushing；
B, edible oil is added in pork foam and stirred clockwise, mixing time is 3.4 minutes；Add dried starch and 6.33 kilograms
Vegetable juice stir clockwise, mixing time be 5.3 minutes；Obtain compound；
C, peeled shrimp, mushroom, preserved egg yellow, sesame, peanut and 6.33 kilograms of vegetable juice made from a steps are added into up time in compound
Pin stirs, and mixing time is 6.6 minutes；Then add remaining 6.33 kilograms of vegetable juice to stir clockwise, mixing time 5.6
Minute；Fillings is obtained, it is standby；
Step 2, the making of the dry stuffed bean curd of the Hakkas：
The dry stuffed bean curd of the Hakkas uses the raw material of following weight：
500 kilograms of thumbnail, 0.2 kilogram of capsicum annum fasciculatum, 5 kilograms of ginger, 0.2 kilogram of garlic, 15 kilograms of soy sauce, 5 kilograms of white sugar, water-starch
15 kilograms, 50 kilograms of water, 2000 kilograms of edible oil；
Making step is as follows：
A1, the fillings obtained by step 1 is put into thumbnail；Each thumbnail and the weight ratio of fillings are 3：1；
B1, thumbnail made from a1 steps is put into boiled edible oil and fried to golden yellow, pulled out；
C1, by ginger, garlic and capsicum annum fasciculatum it is quick-fried it is fragrant after, add water, soy sauce, white sugar and thumbnail made from b1 steps, moderate heat and simmer 3 points
Zhong Hou, add water-starch thickening soup and receive juice；
D1, thumbnail made from c1 steps is put into charcoal baking box, first with grilled 20 minutes of 150 DEG C~165 DEG C temperature；Then
With grilled 40 minutes of 40 DEG C~46 DEG C temperature；Sterile vacuum packaging will be carried out after grilled good thumbnail sterilization；Sterilization temperature is
95°C；Sterilizing time is 10 seconds；Produce.
Embodiment two
This dry stuffed bean curd preparation method of the Hakkas, comprises the following steps：
Step 1, the making of fillings：
Dry stuffed bean curd filling uses the raw material of following weight：
50 kilograms of pork foam, 9.5 kilograms of vegetable juice, 5 kilograms of peeled shrimp, 4.3 kilograms of preserved egg yellow, 2.7 kilograms of sesame, 2.4 kilograms of peanut,
1.5 kilograms of mushroom, 1.5 kilograms of edible oil, 5 kilograms of cooking wine, 5 kilograms of salt, 2.5 kilograms of dried starch；
Wherein：Vegetable juice is mixed by following raw material：3 kilograms of haw juice, 2 kilograms of Tomato juice, 2 kilograms of rape juice, purple perilla
1 kilogram of juice, 1 kilogram of wormwood juice, 0.5 kilogram of Chinese chive juice；
Haw juice, Tomato juice, purple perilla juice, wormwood juice, Chinese chive juice are respectively by hawthorn, tomato, rape, purple perilla, wormwood, leek
Press and obtain by juice extractor；
Making step is as follows：
A, peeled shrimp, mushroom maceration are shredded respectively, the ripe crushing of preserved egg yellow system stir-fries sesame and peanut crushing；
B, edible oil is added in pork foam and stirred clockwise, mixing time is 3.4 minutes；Add dried starch and 3.17 kilograms
Vegetable juice stir clockwise, mixing time be 5.3 minutes；Obtain compound；
C, peeled shrimp, mushroom, preserved egg yellow, sesame, peanut and 3.17 kilograms of vegetable juice made from a steps are added into up time in compound
Pin stirs, and mixing time is 6.6 minutes；Then add remaining 3.17 kilograms of vegetable juice to stir clockwise, mixing time 5.6
Minute；Fillings is obtained, it is standby；
Step 2, the making of the dry stuffed bean curd of the Hakkas：
The dry stuffed bean curd of the Hakkas uses the raw material of following weight：
250 kilograms of thumbnail, 0.1 kilogram of capsicum annum fasciculatum, 2.5 kilograms of ginger, 0.1 kilogram of garlic, 12.5 kilograms of soy sauce, 2.5 kilograms of white sugar,
7.5 kilograms of water-starch, 25 kilograms of water, 1000 kilograms of edible oil；
Making step is as follows：
A1, the fillings obtained by step 1 is put into thumbnail；Each thumbnail and the weight ratio of fillings are 3：1；
B1, thumbnail made from a1 steps is put into boiled edible oil and fried to golden yellow, pulled out；
C1, by ginger, garlic and capsicum annum fasciculatum it is quick-fried it is fragrant after, add water, soy sauce, white sugar and thumbnail made from b1 steps, moderate heat and simmer 3 points
Zhong Hou, add water-starch thickening soup and receive juice；
D1, thumbnail made from c1 steps is put into charcoal baking box, first with grilled 20 minutes of 166 DEG C~183 DEG C temperature；Then
With grilled 40 minutes of 47 DEG C~53 DEG C temperature；Sterile vacuum packaging will be carried out after grilled good thumbnail sterilization；Sterilization temperature is
100°C；Sterilizing time is 4 seconds；Produce.
Embodiment three
This dry stuffed bean curd preparation method of the Hakkas, comprises the following steps：
Step 1, the making of fillings：
Dry stuffed bean curd filling uses the raw material of following weight：
200 kilograms of pork foam, 38 kilograms of vegetable juice, 20 kilograms of peeled shrimp, 17.2 kilograms of preserved egg yellow, 10.8 kilograms of sesame, peanut 9.6 thousand
Gram, 6 kilograms of mushroom, 6 kilograms of edible oil, 20 kilograms of cooking wine, 20 kilograms of salt, 10 kilograms of dried starch；
Wherein：Vegetable juice is mixed by following raw material：12 kilograms of haw juice, 8 kilograms of Tomato juice, 8 kilograms of rape juice, purple perilla
4 kilograms of juice, 4 kilograms of wormwood juice, 2 kilograms of Chinese chive juice；
Haw juice, Tomato juice, purple perilla juice, wormwood juice, Chinese chive juice are respectively by hawthorn, tomato, rape, purple perilla, wormwood, leek
Press and obtain by juice extractor；
Making step is as follows：
A, peeled shrimp, mushroom maceration are shredded respectively, the ripe crushing of preserved egg yellow system stir-fries sesame and peanut crushing；
B, edible oil is added in pork foam and stirred clockwise, mixing time is 3.4 minutes；Add dried starch and 12.67 thousand
Gram vegetable juice stir clockwise, mixing time be 5.3 minutes；Obtain compound；
C, peeled shrimp, mushroom, preserved egg yellow, sesame, peanut and 12.67 kilograms of vegetable juice made from a steps are added suitable in compound
Hour hands stir, and mixing time is 6.6 minutes；Then add remaining 12.67 kilograms of vegetable juice to stir clockwise, mixing time is
5.6 minute；Fillings is obtained, it is standby；
Step 2, the making of the dry stuffed bean curd of the Hakkas：
The dry stuffed bean curd of the Hakkas uses the raw material of following weight：
1000 kilograms of thumbnail, 0.4 kilogram of capsicum annum fasciculatum, 10 kilograms of ginger, 0.4 kilogram of garlic, 30 kilograms of soy sauce, 10 kilograms of white sugar, water
30 kilograms of starch, water double centner, 4000 kilograms of edible oil；
Making step is as follows：
A1, the fillings obtained by step 1 is put into thumbnail；Each thumbnail and the weight ratio of fillings are 3：1；
B1, thumbnail made from a1 steps is put into boiled edible oil and fried to golden yellow, pulled out；
C1, by ginger, garlic and capsicum annum fasciculatum it is quick-fried it is fragrant after, add water, soy sauce, white sugar and thumbnail made from b1 steps, moderate heat and simmer 3 points
Zhong Hou, add water-starch thickening soup and receive juice；
D1, thumbnail made from c1 steps is put into charcoal baking box, first with grilled 20 minutes of 184 DEG C~200 DEG C temperature；Then
With grilled 40 minutes of 54 DEG C~60 DEG C temperature；Sterile vacuum packaging will be carried out after grilled good thumbnail sterilization；Sterilization temperature is
97°C；Sterilizing time is 7 seconds；Produce.
Claims (5)
- A kind of 1. dry stuffed bean curd preparation method of the Hakkas, it is characterised in that：Comprise the following steps：Step 1, the making of fillings：Dry stuffed bean curd filling uses the raw material of following parts by weight：100 parts of pork foam, 19 parts of vegetable juice, 10 parts of peeled shrimp, 8.6 parts of preserved egg yellow, 5.4 parts of sesame, 4.8 parts of peanut, 3 parts of mushroom, food With 3 parts of oil, 10 parts of cooking wine, 10 parts of salt, 5 parts of dried starch；Making step is as follows：A, peeled shrimp, mushroom maceration are shredded respectively, the ripe crushing of preserved egg yellow system stir-fries sesame and peanut crushing；B, edible oil is added in pork foam and stirred clockwise, mixing time is 3.4 minutes；Add dried starch and above-mentioned three points One of the vegetable juice of weight stir clockwise, mixing time is 5.3 minutes；Obtain compound；C, the half addition of peeled shrimp, mushroom, preserved egg yellow, sesame, peanut and b step residue vegetable juice made from a steps is mixed Close and stirred clockwise in material, mixing time is 6.6 minutes；Then add remaining vegetable juice to stir clockwise, mixing time 5.6 Minute；Fillings is obtained, it is standby；Step 2, the making of the dry stuffed bean curd of the Hakkas：The dry stuffed bean curd of the Hakkas uses the raw material of following parts by weight：500 parts of thumbnail, 0.2 part of capsicum annum fasciculatum, 5 parts of ginger, 0.2 part of garlic, 15 parts of soy sauce, 5 parts of white sugar, 15 parts of water-starch, 50 parts of water, 2000 parts of edible oil；Making step is as follows：A1, the fillings obtained by step 1 is put into thumbnail；B1, thumbnail made from a1 steps is put into boiled edible oil and fried to golden yellow, pulled out；C1, by ginger, garlic and capsicum annum fasciculatum it is quick-fried it is fragrant after, add water, soy sauce, white sugar and thumbnail made from b1 steps, moderate heat and simmer 3 points Zhong Hou, add water-starch thickening soup and receive juice；D1, thumbnail made from c1 steps is put into charcoal baking box, first with grilled 20 minutes of 150 DEG C~200 DEG C temperature；Then With grilled 40 minutes of 40 DEG C~60 DEG C temperature；Produce.
- 2. the dry stuffed bean curd preparation method of the Hakkas according to claim 1, it is characterised in that：The vegetable juice is by following raw material Mix：6 parts of haw juice, 4 parts of Tomato juice, 4 parts of rape juice, 2 parts of purple perilla juice, 2 parts of wormwood juice, 1 part of Chinese chive juice.
- 3. the dry stuffed bean curd preparation method of the Hakkas according to claim 1 or 2, it is characterised in that：Each thumbnail with The ratio of weight and number of fillings is 3：1.
- 4. the dry stuffed bean curd preparation method of the Hakkas according to claim 3, it is characterised in that：, will be grilled in the d1 steps Sterile vacuum packaging is carried out after good thumbnail sterilization.
- 5. the dry stuffed bean curd preparation method of the Hakkas according to claim 4, it is characterised in that：The sterilization temperature be 95 °C~ 100°C；Sterilizing time is 4 seconds~10 seconds.
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| JPH10286080A (en) * | 1997-04-14 | 1998-10-27 | Ueno Shoji Kk | Meat dumpling in dried bean curd and its production |
| JP2008035754A (en) * | 2006-08-03 | 2008-02-21 | Ariake Nori:Kk | Toasted inari rice, toasted inari rice box lunch, and method for producing the toasted inari rice |
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2017
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| JPH10286080A (en) * | 1997-04-14 | 1998-10-27 | Ueno Shoji Kk | Meat dumpling in dried bean curd and its production |
| JP2008035754A (en) * | 2006-08-03 | 2008-02-21 | Ariake Nori:Kk | Toasted inari rice, toasted inari rice box lunch, and method for producing the toasted inari rice |
| CN102077951A (en) * | 2009-11-27 | 2011-06-01 | 宋玉霞 | Method for preparing novel Boshan bean curd box |
| CN102187911A (en) * | 2011-06-03 | 2011-09-21 | 四川南溪徽记食品有限公司 | Preparation method of marinated dried tofu |
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Application publication date: 20171128 |