CN107660618A - Black funny dried bean curd and preparation method thereof - Google Patents

Abstract

The invention belongs to food utensil technical field, more particularly to a kind of black funny dried bean curd and preparation method thereof.The invention discloses the Kg of dried bean curd 100, the 150Kg of water 100, the Kg of soy sauce 67, the Kg of salt 35, the Kg of white granulated sugar 10 17, the Kg of cassia bark 0.1 0.5,0.2 0.6 Kg of anise, the Kg of fennel seeds 0.1 0.3, the Kg of spiceleaf 0.01 0.1, the Kg of Chinese prickly ash 0.05 0.2, the Kg of monosodium glutamate 0.3 1, the Kg of pot-stewed fowl essence 0.2 1.0, chilli extract 0.01 0.05 Kg, the 1.5Kg of vegetable oil 0.5 it is an advantage of the invention that：Mouthfeel has chewy texture, and surface is painted with thick soy sauce, and color is pitch-black, there is dense paste flavor taste, and the inside is dried bean curd white, and the fresh perfume of taste is spicy, and chewy texture is full.

Description

Black funny dried bean curd and preparation method thereof

Technical field

The invention belongs to food utensil technical field, more particularly to a kind of black funny dried bean curd and preparation method thereof.

Background technology

Black funny dried bean curd is a kind of snacks, and taste has the characteristics that fresh fragrant.Black funny dried bean curd is relatively to be liked at present by people The food of love.But black funny bean curd dried product at present on the market its due to match and Making programme difference so that black funny beans Rotten dried product additive is more, and texture is soft, addition pigment, and bitter taste is obvious.So as to be played negatively to the taste of black funny bean curd dried product Effect, have impact on its edibility.

The content of the invention

It is an object of the invention to solve the problems, such as techniques discussed above, there is provided a kind of mouthfeel has chewy texture, the dense sauce in surface Oil colouring, color is pitch-black, there is dense paste flavor taste, and the inside is dried bean curd white, and the fresh perfume of taste is spicy, the full black funny bean curd of chewy texture Do and preparation method thereof, its technical scheme is as follows：

Black funny dried bean curd, it is characterised in that consist of the following composition：

Dried bean curd 100 Kg, water 100-150Kg, soy sauce 6-7 Kg, salt 3-5 Kg, white granulated sugar 10-17 Kg, cassia bark 0.1- 0.5 Kg, anistree 0.2-0.6 Kg, fennel seeds 0.1-0.3 Kg, spiceleaf 0.01-0.1 Kg, Chinese prickly ash 0.05-0.2 Kg, taste Smart 0.3-1 Kg, pot-stewed fowl essence 0.2-1.0 Kg, chilli extract 0.01-0.05 Kg, vegetable oil 0.5-1.5Kg；Its preparation method For：

Suppress dried bean curd：Complete dried bean curd cloth, dried bean curd be laid on dried bean curd cloth one by one, repave last layer cloth, be then covered with dried bean curd, By that analogy, 10 layers or so are completed, is then suppressed；

Colouring, pot-stewed fowl：Thick gravy is prepared, by water, soy sauce, salt, white sugar, cassia bark, anise, fennel seeds, spiceleaf, is put into pot and boils Boiling, pours into dried bean curd and boils, then pull dried bean curd out radiating, after waiting dried bean curd surface steam to disperse, again pour into dried bean curd in thick gravy Halogen 6-10 hours；

Cook：The dried bean curd that stew in soy sauce finishes, which continues to hot plate to pull out after boiling, to be dried, until the liquid on surface dries up；

Seasoning：Dried bean curd is put into washbowl, remaining dispensing is sprinkled into and mixes thoroughly；

Packaging：Specification is fitted into packaging bag on request, vacuumizes sealing；

Sterilization：121 DEG C of dried bean curd is sterilized 25 minutes.

White granulated sugar in the present invention：White granulated sugar is the basic sweetener of preserved fruit：（1）Natural production, in good taste, aftertaste is continuous It is long;（2）Penetration is strong, can destroy cell membrane.Preserved fruit（Fruit jelly）The white granulated sugar of middle addition more than 55%, which can play, suppresses bacterium life Long effect, the preserved fruit long period is set to preserve.

Salt：In saline taste, salt is not only indispensable flavouring in the product, and is indispensable in human body Material composition.Its main component is sodium chloride, is the taste that a kind of neutral inorganic salts are shown.

Monosodium glutamate：Fresh adding.With strong meat delicate flavour, particularly taste is fresher in subacidity product, and it has mitigation salty Acid, the effect of bitter taste, can weaken the bitter taste of the sweeteners such as saccharin sodium, and can draw possessed natural flavor in food.

It is anistree：Chinese anise is named as, to commonly use condiment.It is anistree to remove foul smell in meat, it is allowed to add perfume (or spice) again, therefore also known as fennel Perfume (or spice),

Pleasantly sweet and strong aromatic odor, fragrance come from volatile anisaldehyde therein.

Fennel seeds：Fennel seeds are the conventional perfumes of Aline cooking series.During the dish for class of especially cooking meat often Use.It can not only improve a poor appetite, promote digestion, fennel seeds also have anticancer effect.

Spiceleaf：Welcome spices, with what pickling or infusion of food, and with what stew, stuff and fish etc..Taste fragrance, but Slightly bitter taste.

Cassia bark：Cassia bark is because of the fragrant aroma containing volatile oil, and dish can be made to dispel, and raw meat solution is greasy, and fragrance is tasty, and then makes us eating It is intended to increase.

Chilli extract：Chilli extract is to be extracted using scientific method from natural material capsicum, the one kind formed through separation and purification The natural flavouring with pungent.Possess most of attribute of capsicum taste.

Chinese prickly ash：Chinese prickly ash can remove the stink smell of various meats；Promote salivary secretion, increase appetite；Distend the blood vessels, so as to play The effect to reduce blood pressure.

Vegetable oil：Flavouring, hyperchromic effect are played to product.It is allowed to look good, smell good and taste good.

Soy sauce：Soy sauce is the flavouring of Chinese tradition.The liquid flavoring brewageed with beans, wheat, wheat bran.Color and luster bronzing, There is unique paste flavor, flavour is delicious, helps lend some impetus to appetite

Pot-stewed fowl essence：A kind of spices, the fragrance of halogen meat can be produced after adding dried bean curd.

It is an advantage of the invention that：Mouthfeel has chewy texture, and surface is painted with thick soy sauce, and color is pitch-black, there is dense paste flavor taste, inner Face is dried bean curd white, and the fresh perfume of taste is spicy, and chewy texture is full.

Embodiment

Embodiment is specifically described below：

Embodiment 1：

Black funny dried bean curd, it is characterised in that consist of the following composition：

Dried bean curd 100 Kg, water 100Kg, soy sauce 6 Kg, salt 3Kg, white granulated sugar 10Kg, cassia bark 0.1Kg, anistree 0.2Kg , fennel seeds 0.1Kg, spiceleaf 0.01 Kg, Chinese prickly ash 0.05Kg, monosodium glutamate 0.3Kg, pot-stewed fowl essence 0.2Kg, the Kg of chilli extract 0.01, Vegetable oil 0.5Kg；Its preparation method is：

Suppress dried bean curd：Complete dried bean curd cloth, dried bean curd be laid on dried bean curd cloth one by one, repave last layer cloth, be then covered with dried bean curd, By that analogy, 10 layers or so are completed, is then suppressed；

Colouring, pot-stewed fowl：Thick gravy is prepared, by water, soy sauce, salt, white sugar, cassia bark, anise, fennel seeds, spiceleaf, is put into pot and boils Boiling, pours into dried bean curd and boils, then pull dried bean curd out radiating, after waiting dried bean curd surface steam to disperse, again pour into dried bean curd in thick gravy Halogen 6-10 hours；

Cook：The dried bean curd that stew in soy sauce finishes, which continues to hot plate to pull out after boiling, to be dried, until the liquid on surface dries up；

Seasoning：Dried bean curd is put into washbowl, remaining dispensing is sprinkled into and mixes thoroughly；

Packaging：Specification is fitted into packaging bag on request, vacuumizes sealing；

Sterilization：121 DEG C of dried bean curd is sterilized 25 minutes.

Embodiment 2：

Black funny dried bean curd, it is characterised in that consist of the following composition：

Dried bean curd 100 Kg, water 120Kg, the Kg of soy sauce 7, the Kg of salt 4, the Kg of white granulated sugar 13, the Kg of cassia bark 0.3, anise 0.4 Kg, fennel seeds 0.2 Kg, spiceleaf 0.05Kg, the Kg of Chinese prickly ash 0.1, the Kg of monosodium glutamate 0.6, the Kg of pot-stewed fowl essence 0.7, chilli extract 0.03 Kg, vegetable oil 1Kg；Its preparation method is：

Suppress dried bean curd：Complete dried bean curd cloth, dried bean curd be laid on dried bean curd cloth one by one, repave last layer cloth, be then covered with dried bean curd, By that analogy, 10 layers or so are completed, is then suppressed；

Colouring, pot-stewed fowl：Thick gravy is prepared, by water, soy sauce, salt, white sugar, cassia bark, anise, fennel seeds, spiceleaf, is put into pot and boils Boiling, pours into dried bean curd and boils, then pull dried bean curd out radiating, after waiting dried bean curd surface steam to disperse, again pour into dried bean curd in thick gravy Halogen 6-10 hours；

Cook：The dried bean curd that stew in soy sauce finishes, which continues to hot plate to pull out after boiling, to be dried, until the liquid on surface dries up；

Seasoning：Dried bean curd is put into washbowl, remaining dispensing is sprinkled into and mixes thoroughly；

Packaging：Specification is fitted into packaging bag on request, vacuumizes sealing；

Sterilization：121 DEG C of dried bean curd is sterilized 25 minutes.

Embodiment 3：

Black funny dried bean curd, it is characterised in that consist of the following composition：

Dried bean curd 100 Kg, water 150Kg, the Kg of soy sauce 7, the Kg of salt 5, the Kg of white granulated sugar 17, the Kg of cassia bark 0.5, anise 0.6 Kg, the Kg of fennel seeds 0.3, the Kg of spiceleaf 0.1, the Kg of Chinese prickly ash 0.2, the Kg of monosodium glutamate 1, the Kg of pot-stewed fowl essence 1.0, chilli extract 0.05 Kg, vegetable oil 1.5Kg；Its preparation method is：

Suppress dried bean curd：Complete dried bean curd cloth, dried bean curd be laid on dried bean curd cloth one by one, repave last layer cloth, be then covered with dried bean curd, By that analogy, 10 layers or so are completed, is then suppressed；

Colouring, pot-stewed fowl：Thick gravy is prepared, by water, soy sauce, salt, white sugar, cassia bark, anise, fennel seeds, spiceleaf, is put into pot and boils Boiling, pours into dried bean curd and boils, then pull dried bean curd out radiating, after waiting dried bean curd surface steam to disperse, again pour into dried bean curd in thick gravy Halogen 6-10 hours；

Cook：The dried bean curd that stew in soy sauce finishes, which continues to hot plate to pull out after boiling, to be dried, until the liquid on surface dries up；

Seasoning：Dried bean curd is put into washbowl, remaining dispensing is sprinkled into and mixes thoroughly；

Packaging：Specification is fitted into packaging bag on request, vacuumizes sealing；

Sterilization：121 DEG C of dried bean curd is sterilized 25 minutes.

Claims (1)

1. black funny dried bean curd, it is characterised in that consist of the following composition：

Dried bean curd 100 Kg, water 100-150Kg, soy sauce 6-7 Kg, salt 3-5 Kg, white granulated sugar 10-17 Kg, cassia bark 0.1- 0.5 Kg, anistree 0.2-0.6 Kg, fennel seeds 0.1-0.3 Kg, spiceleaf 0.01-0.1 Kg, Chinese prickly ash 0.05-0.2 Kg, taste Smart 0.3-1 Kg, pot-stewed fowl essence 0.2-1.0 Kg, chilli extract 0.01-0.05 Kg, vegetable oil 0.5-1.5Kg；Its preparation method For：

Suppress dried bean curd：Complete dried bean curd cloth, dried bean curd be laid on dried bean curd cloth one by one, repave last layer cloth, be then covered with dried bean curd, By that analogy, 10 layers or so are completed, is then suppressed；

Colouring, pot-stewed fowl：Thick gravy is prepared, by water, soy sauce, salt, white sugar, cassia bark, anise, fennel seeds, spiceleaf, is put into pot and boils Boiling, pours into dried bean curd and boils, then pull dried bean curd out radiating, after waiting dried bean curd surface steam to disperse, again pour into dried bean curd in thick gravy Halogen 6-10 hours；

Cook：The dried bean curd that stew in soy sauce finishes, which continues to hot plate to pull out after boiling, to be dried, until the liquid on surface dries up；

Seasoning：Dried bean curd is put into washbowl, remaining dispensing is sprinkled into and mixes thoroughly；

Packaging：Specification is fitted into packaging bag on request, vacuumizes sealing；

Sterilization：121 DEG C of dried bean curd is sterilized 25 minutes.