CN107912540A - A kind of spicy dried bean curd - Google Patents
A kind of spicy dried bean curd Download PDFInfo
- Publication number
- CN107912540A CN107912540A CN201710984617.5A CN201710984617A CN107912540A CN 107912540 A CN107912540 A CN 107912540A CN 201710984617 A CN201710984617 A CN 201710984617A CN 107912540 A CN107912540 A CN 107912540A
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- China
- Prior art keywords
- parts
- bean curd
- dried bean
- spicy dried
- soup
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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
Abstract
The present invention provides a kind of spicy dried bean curd, including 100 parts of bean curd dry body, 200 parts of halogen material, 250 parts of soup-stock, 200 parts of chilli oil.
Description
Technical field
The invention belongs to belong to Tofu processing field, more particularly to tea perfume bean curd.
Background technology
Dried bean curd is one of the abbreviation of dried bean curd, Chinese tradition bean product, is the reprocessing product of bean curd.Salty perfume is tasty and refreshing, firmly
Middle band is tough, puts long not bad, is to have one of cuisines in the Chinese major styles of cooking.Produce in In South China, the south of the lower reaches of the Yangtze River.
Dried bean curd is full of nutrition, containing a large amount of protein, fat, carbohydrate, also containing a variety of human bodies such as calcium, phosphorus, iron
Required mineral matter.Dried bean curd can add the condiment such as salt, fennel, Chinese prickly ash, aniseed, rhizoma zingiberis in the production process, not only fragrant but also fresh,
Eat and do not mind long, be known as " vegetarian ham ", but dried bean curd currently on the market is of less types.
The content of the invention
In view of the deficienciess of the prior art, it is an object of the present invention to provide a kind of spicy dried bean curd, to solve above-mentioned background skill
The problem of being proposed in art.
The present invention solves its technical problem and is achieved through the following technical solutions：
A kind of spicy dried bean curd, includes the raw material of following number：
100 parts of bean curd dry body, 200 parts of halogen material, 250 parts of soup-stock, 200 parts of chilli oil.
The halogen material include 0.05 part of fennel fruit, 0.05 part octagonal, 0.2 part of cassia bark, 0.1 part of rhizoma nardostachyos, 0.1 part of husky ginger,
White 1.5 parts of button, 3 parts of nutmeg, 9 parts of hawthorn, 10 parts of Chinese cassia tree, 4 parts of dried orange peel, 4 parts of radix glycyrrhizae, 4 parts of Siraitia grosvenorii, 3 parts of lemongrass, 2 parts of Chinese prickly ash,
3 parts of tsaoko, fragrant 3 parts of fruit, 15 parts of capsicum, 10 parts of rapeseed oil, 15 parts of salt, from 100 parts of 10 parts of granulated sugar, 3 parts of monosodium glutamate and water.
The soup-stock includes Os Sus domestica 10%, shallot 2%, ginger 1.5%, water 86.5%.
The chilli oil includes 130 parts of rapeseed oil, l parts of Chinese prickly ash, 3 parts octagonal, 2 parts of cassia twig, 4 parts of nutmeg, lindera glauca 1
Part, 2 parts of cassia bark, 2 parts of spiceleaf, l0 parts of chilli, 50 parts of paprika.
A kind of production method of spicy dried bean curd, includes following steps：
A. material is weighed by the formula composition；
B. soup-stock boils:After Os Sus domestica is cleaned, be put into warm water and soak 0.5h, to remove blood stains and fishy smell, add water,
Ginger and shallot, first big fire is boiled small fire again and is boiled about 1h, then pulls ginger block and shallot out, and then small fire boils 2h, goes
Except impurity is up to soup-stock.
C. stew in soy sauce, halogen material, which is put into halogen pot, soaks 30min, and big fire is heated to thick gravy slightly boiling, adds soup-stock, pours into dried bean curd
Base, makes bean curd dry body be totally submerged in thick gravy, slow boiling stew in soy sauce l h, during which agitation 2 times up and down；After pulling cooling out, carry out the 2nd time
Stew in soy sauce.2nd time stew in soy sauce presses the 1st stew in soy sauce step operation, obtains spiced beancurd；
D. with the moisture on hot blast drying spiced beancurd surface when system is completed；
E. the making of chilli oil:Rapeseed oil is progressively heated to smoke point；Treat cool to 3~4 one-tenth heat of oil；Add Chinese prickly ash, octagonal, osmanthus
Branch, nutmeg, lindera glauca, cassia bark, spiceleaf, chilli, slowly boil, be progressively heated to 7~8 one-tenth heat, during which can small fire endure slowly
20min, pulls spices out；Burned perfumery oil is poured on paprika, is stirred evenly, it is stand-by.
F. season:First chilli oil is heated, then pours into halogen dried bean curd, mixes thoroughly, dries therewith, obtains spicy dried bean curd.
The present invention has the beneficial effect that：
Dried bean curd provided by the invention, processing technology is simple, and dried beancurd with spiced sauce color and luster wine is red, and glossy light, flavour enriches, flavor
Excellent, mouthfeel is smooth flexible, and tissue is fine and smooth, and flexible, entrance has chewy texture, and color, smell, taste and shape are all good.
Embodiment
The present invention will be described in detail below.
Embodiment：
A kind of spicy dried bean curd, includes the raw material of following number：
100 parts of bean curd dry body, 200 parts of halogen material, 250 parts of soup-stock, 200 parts of chilli oil.
The halogen material include 0.05 part of fennel fruit, 0.05 part octagonal, 0.2 part of cassia bark, 0.1 part of rhizoma nardostachyos, 0.1 part of husky ginger,
White 1.5 parts of button, 3 parts of nutmeg, 9 parts of hawthorn, 10 parts of Chinese cassia tree, 4 parts of dried orange peel, 4 parts of radix glycyrrhizae, 4 parts of Siraitia grosvenorii, 3 parts of lemongrass, 2 parts of Chinese prickly ash,
3 parts of tsaoko, fragrant 3 parts of fruit, 15 parts of capsicum, 10 parts of rapeseed oil, 15 parts of salt, from 100 parts of 10 parts of granulated sugar, 3 parts of monosodium glutamate and water.
The soup-stock includes Os Sus domestica 10%, shallot 2%, ginger 1.5%, water 86.5%.
The chilli oil includes 130 parts of rapeseed oil, l parts of Chinese prickly ash, 3 parts octagonal, 2 parts of cassia twig, 4 parts of nutmeg, lindera glauca 1
Part, 2 parts of cassia bark, 2 parts of spiceleaf, l0 parts of chilli, 50 parts of paprika.
A kind of production method of spicy dried bean curd, includes following steps：
A. material is weighed by the formula composition；
B. soup-stock boils:After Os Sus domestica is cleaned, be put into warm water and soak 0.5h, to remove blood stains and fishy smell, add water,
Ginger and shallot, first big fire is boiled small fire again and is boiled about 1h, then pulls ginger block and shallot out, and then small fire boils 2h, goes
Except impurity is up to soup-stock.
C. stew in soy sauce, halogen material, which is put into halogen pot, soaks 30min, and big fire is heated to thick gravy slightly boiling, adds soup-stock, pours into dried bean curd
Base, makes bean curd dry body be totally submerged in thick gravy, slow boiling stew in soy sauce l h, during which agitation 2 times up and down；After pulling cooling out, carry out the 2nd time
Stew in soy sauce.2nd time stew in soy sauce presses the 1st stew in soy sauce step operation, obtains spiced beancurd；
D. with the moisture on hot blast drying spiced beancurd surface when system is completed；
E. the making of chilli oil:Rapeseed oil is progressively heated to smoke point；Treat cool to 3~4 one-tenth heat of oil；Add Chinese prickly ash, octagonal, osmanthus
Branch, nutmeg, lindera glauca, cassia bark, spiceleaf, chilli, slowly boil, be progressively heated to 7~8 one-tenth heat, during which can small fire endure slowly
20min, pulls spices out；Burned perfumery oil is poured on paprika, is stirred evenly, it is stand-by.
F. season:First chilli oil is heated, then pours into halogen dried bean curd, mixes thoroughly, dries therewith, obtains spicy dried bean curd.
Although disclosing the embodiment of the present invention for the purpose of illustration, it will be appreciated by those skilled in the art that：Not
Depart from the present invention and spirit and scope of the appended claims in, it is various replace, change and modifications all be it is possible, therefore, this
The scope of invention is not limited to embodiment disclosure of that.
Claims (4)
1. a kind of spicy dried bean curd, it is characterised in that include the raw material of following number：
100 parts of bean curd dry body, 200 parts of halogen material, 250 parts of soup-stock, 200 parts of chilli oil.
2. a kind of spicy dried bean curd according to claim 1, it is characterised in that the halogen material includes fennel fruit 0.05
Part, 0.05 part octagonal, 0.2 part of cassia bark, 0.1 part of rhizoma nardostachyos, 0.1 part of husky ginger, white 1.5 parts of button, 3 parts of nutmeg, 9 parts of hawthorn, Chinese cassia tree 10
Part, 4 parts of dried orange peel, 4 parts of radix glycyrrhizae, 4 parts of Siraitia grosvenorii, 3 parts of lemongrass, 2 parts of Chinese prickly ash, 3 parts of tsaoko, fragrant 3 parts of fruit, 15 parts of capsicum, rapeseed oil
10 parts, 15 parts of salt, from 100 parts of 10 parts of granulated sugar, 3 parts of monosodium glutamate and water.
3. a kind of spicy dried bean curd according to claim 1, it is characterised in that the soup-stock includes 25 parts of Os Sus domestica, greatly
6 parts of green onion, 4 parts of ginger, 215 parts of water.
A kind of 4. spicy dried bean curd according to claim 1, it is characterised in that the chilli oil include 130 parts of rapeseed oil,
L parts of Chinese prickly ash, 3 parts octagonal, 2 parts of cassia twig, 4 parts of nutmeg, 1 part of lindera glauca, 2 parts of cassia bark, 2 parts of spiceleaf, l0 parts of chilli, paprika 50
Part.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710984617.5A CN107912540A (en) | 2017-10-20 | 2017-10-20 | A kind of spicy dried bean curd |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710984617.5A CN107912540A (en) | 2017-10-20 | 2017-10-20 | A kind of spicy dried bean curd |
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| Publication Number | Publication Date |
|---|---|
| CN107912540A true CN107912540A (en) | 2018-04-17 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710984617.5A Pending CN107912540A (en) | 2017-10-20 | 2017-10-20 | A kind of spicy dried bean curd |
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| CN (1) | CN107912540A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109258833A (en) * | 2018-11-15 | 2019-01-25 | 贵州省三好食品开发有限公司 | A kind of dried bean curd formula |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101353500B1 (en) * | 2013-06-03 | 2014-01-21 | 김우정 | Jjamppong soft bean curd, and method for manufacturing the same |
| CN104642559A (en) * | 2015-02-06 | 2015-05-27 | 新晃小肥牛食品有限公司 | Spicy bean curd snack food |
-
2017
- 2017-10-20 CN CN201710984617.5A patent/CN107912540A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101353500B1 (en) * | 2013-06-03 | 2014-01-21 | 김우정 | Jjamppong soft bean curd, and method for manufacturing the same |
| CN104642559A (en) * | 2015-02-06 | 2015-05-27 | 新晃小肥牛食品有限公司 | Spicy bean curd snack food |
Non-Patent Citations (1)
| Title |
|---|
| 瑞雅: "《如何做好家常菜一问一答》", 31 March 2016, 中国纺织出版社 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109258833A (en) * | 2018-11-15 | 2019-01-25 | 贵州省三好食品开发有限公司 | A kind of dried bean curd formula |
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Application publication date: 20180417 |