CN108112709A - A kind of preparation method of the marinade dried bean curd based on bean curd flakes and halogen soup - Google Patents
A kind of preparation method of the marinade dried bean curd based on bean curd flakes and halogen soup Download PDFInfo
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- CN108112709A CN108112709A CN201711376485.4A CN201711376485A CN108112709A CN 108112709 A CN108112709 A CN 108112709A CN 201711376485 A CN201711376485 A CN 201711376485A CN 108112709 A CN108112709 A CN 108112709A
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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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Abstract
The invention discloses a kind of preparation methods of the marinade dried bean curd based on bean curd flakes and halogen soup, comprise the following steps：(1) soaking soybean；(2) defibrination removes slag, and obtains soya-bean milk；(3) plasma burning processing is carried out to the soya-bean milk of gained；(4) plasma burning will be passed through treated that soya-bean milk is placed in a slurry bucket, and carried out a slurry with bittern, stop stirring immediately when jellied bean curd fine crushing occurs in soya-bean milk and carry out bored slurry operation, obtain jellied bean curd；(5) jellied bean curd obtained after bored slurry is pressed into dried bean curd, frying to surface obtains oil vacuole, bean curd flakes is made after softening is deoiled in boiling in the oil vacuole in golden yellow；(6) bean curd flakes is put into thick gravy and is dipped to thick gravy and is impregnated with bean curd flakes, taken the dish out of the pot and dry to get marinade dried bean curd；The thick gravy is made of halogen soup, white granulated sugar, straw mushroom dark soy sauce and maltose, wherein the halogen soup is boiled by following raw material：1 2wt% of spice, 0.5 1.5wt% of salt, 15 25wt% of white granulated sugar, 4 6wt% of dark soy sauce, 0.5 1.5wt% of pig bone thick soup, 1.5 2.5wt% of ginger, 1.5 2.5wt% of garlic, water surplus.Marinade dried bean curd produced by the present invention is in good taste, and juice is more, soft fragrant and sweet.
Description
Technical field
The present invention relates to bean product manufacture field, more particularly to a kind of thick gravy bean curd based on bean curd flakes and halogen soup
Dry preparation method.
Background technology
Marinade dried bean curd is local speciality, and only in Jiangnan one with production, and its production procedure is roughly the same, production technology
Then there is larger difference with process aspect, the side such as fragrance proportioning, stew in soy sauce technique when being produced primarily with respect to marinade dried bean curd taste
Face, original marinade dried bean curd mouthfeel is puckery, and immalleable no bite, juice is few, and fragrance is impure.
The content of the invention
It is an object of the invention to provide a kind of preparation method of the marinade dried bean curd based on bean curd flakes and halogen soup, energy
Enough make the marinade dried bean curd that it is produced in good taste, toughness is flexible enough, there is bite, juice mostly not dry and astringent, soft fragrant and sweet, lingering fragrance weight.
The purpose of the present invention is achieved through the following technical solutions：A kind of thick gravy bean curd based on bean curd flakes and halogen soup
Dry preparation method, comprises the following steps：
(1) soaking soybean；
(2) defibrination removes slag, and obtains soya-bean milk；
(3) plasma burning processing is carried out to the soya-bean milk of gained；
(4) plasma burning will be passed through treated that soya-bean milk is placed in a slurry bucket, and a slurry be carried out with bittern, when beans fine crushing occurs in soya-bean milk
Stop stirring and carrying out bored slurry operation immediately during rotten brain, obtain jellied bean curd；
(5) jellied bean curd that will be obtained after bored slurry, is pressed into dried bean curd, and then frying to surface obtains oil vacuole, institute in golden yellow
It states oil vacuole and bean curd flakes is made after softening is deoiled in boiling；
(6) bean curd flakes is put into thick gravy and is dipped to thick gravy and is impregnated with bean curd flakes, taken the dish out of the pot and dry to get thick gravy beans
Corruption is dry；The thick gravy is made of halogen soup, white granulated sugar, straw mushroom dark soy sauce and maltose, wherein the halogen soup is boiled by following raw material：
Spice 1-2wt%, salt 0.5-1.5wt%, white granulated sugar 15-25wt%, dark soy sauce 4-6wt%, pig bone thick soup 0.5-
1.5wt%, ginger 1.5-2.5wt%, garlic 1.5-2.5wt%, water surplus.
The spice is made of following raw material：10-20wt% capsicums, 30-50% illiciumverums, 20-30% spiceleafs and 20-
30% cassia bark.
In the step (6), bean curd flakes and each raw material proportioning in thick gravy are as follows：
Bean curd flakes 60-70wt%, halogen soup 8-15wt%, white granulated sugar 10-15wt%, straw mushroom dark soy sauce 4-6wt% and maltosemalt sugar
Sugared 5-6wt%.
In the step (6), halogen soup concentration is 20 ± 1 ° of BX.The bean curd flakes impregnates 25-35min in thick gravy.
In the step (1), in water, when soaking time 6-8 is small, 26-30 DEG C of soaking temperature, that has soaked is big for soybeans soaking
The water absorption rate of beans is 2.5~3.5 times.
It in the step (2), will be rinsed well by the soybean impregnated, add in 6~8 times of 60-65 DEG C of water and carry out defibrination,
The particle diameter of the slurry ground is 3 microns, and the concentration for grinding slurry is 11~13 ° of BX.
In the step (3), the soya-bean milk of milled burns 95~98 DEG C with steam, at this temperature plasma burning time 5-10min
Left and right.
In the step (4), a slurry bored slurry is carried out when dropping to 70~80 DEG C by the temperature of plasma burning treated soya-bean milk.Institute
When stating slurry, the mass fraction of each material is：Ripe slurry 80-90wt%, raw pulp 5-9wt%, bittern 5-8wt%, the bittern are
The solution made of water and sodium bicarbonate, it is 0.01-0.1wt% to select the sodium bicarbonate content after starching in soya-bean milk.
In the step (5), frying processing, 6~10min of deep-fat frying time are carried out using 130 ± 5 DEG C of salad oils.It is described
Dried bean curd is the square of 2.5*2.5cm.
In the step (5), oil vacuole boiling is boiled twice, and each 5min is drained the water i.e. with removing the oil on surface after cooked
It can.
The present invention has the advantage that：
1. the present invention carries out frying to dried bean curd and makes it have golden yellow crust；And after frying after softening is deoiled in boiling
It is impregnated with thick gravy so that dried bean curd is in good taste, and juice is more, soft fragrant and sweet.
2. thick gravy provided by the invention so that the fragrance of dried bean curd is stronger.
Specific embodiment
With reference to specific embodiment, the present invention is described in further detail, but does not form any limit to the present invention
System, any limited modification made within the scope of the invention as claimed, still in the claims of the present invention.
Embodiment one
(1) by soybeans soaking in water, when soaking time 8 is small, 30 DEG C of soaking temperature, the water absorption rate for the soybean soaked is
3.0 again.
(2) it will be rinsed well by the soybean impregnated, add in 8 times of 65 DEG C of water and carry out defibrination, the slurry ground requires particle
3 microns of diameter grind 12 ° of BX of concentration of slurry.
(3) soya-bean milk of milled burns 98 DEG C with steam, carries out plasma burning processing, plasma burning time 10min or so.
(4) carry out starching bored slurry using bittern point when the temperature of slurry drops to 80 DEG C, when point is starched, the mass fraction of each material
For：Ripe slurry 85wt%, raw pulp 8wt%, bittern 7wt%.Bittern is the solution made of water and sodium bicarbonate, is selected after starching in soya-bean milk
Sodium bicarbonate content is 0.05wt%.Stop stirring immediately when jellied bean curd fine crushing occurs in soya-bean milk and carry out bored slurry operation, obtain beans
Rotten brain.
(5) jellied bean curd that will be obtained after bored slurry suppresses dried bean curd, and is cut into the square of 2.5*2.5cm.Then 130 ± 5 are used
DEG C salad oil 6~10min of frying, fry to surface in golden yellow, be the special oil vacuole of marinade dried bean curd.Oil vacuole boiling boils two
Time, each 5min is drained the water after cooked with removing the oil on surface to get the special blank of marinade dried bean curd of softening.
(6) bean curd flakes is put into thick gravy and impregnates 30min, until thick gravy is impregnated with bean curd flakes, take the dish out of the pot dry to get
Marinade dried bean curd.Wherein, thick gravy is made of halogen soup, white granulated sugar, straw mushroom dark soy sauce and maltose.Each material proportion is：Bean curd flakes
68wt%, halogen soup 10wt%, white granulated sugar 11.5wt%, straw mushroom dark soy sauce 5wt% and maltose 5.5wt%.Halogen soup concentration is 20 ± 1 °
BX is boiled by following raw material：Spice 1.5wt%, salt 1wt%, sugar 20wt%, dark soy sauce 5wt%, pig bone thick soup 1wt%,
Ginger 2wt%, garlic 2wt%, water surplus.Spice is made of following raw material：10wt% capsicums, 40% octagonal, 25% spiceleaf
With 25% cassia bark.Pig bone thick soup adds water infusion to soup to see that soup look is whitened less for pig bone, and pig bone shortcake is rotten to obtain the final product.
Embodiment two
(1) by soybeans soaking in water, when soaking time 6 is small, 30 DEG C of soaking temperature, the water absorption rate for the soybean soaked is
2.5 again.
(2) it will be rinsed well by the soybean impregnated, add in 6 times of 60 DEG C of water and carry out defibrination, the slurry ground requires particle
3 microns of diameter grind 11 ° of BX of concentration of slurry.
(3) soya-bean milk of milled burns 95 DEG C with steam, carries out plasma burning processing, plasma burning time 5min or so.
(4) carry out starching bored slurry using bittern point when the temperature of soya-bean milk drops to 70 DEG C, when point is starched, the mass fraction of each material
For：Ripe slurry 83wt%, raw pulp 9wt%, bittern 8wt%.Bittern is the solution made of water and sodium bicarbonate, is selected after starching in soya-bean milk
Sodium bicarbonate content is 0.1wt%.Stop stirring immediately when jellied bean curd fine crushing occurs in soya-bean milk and carry out bored slurry operation, obtain bean curd
Brain.
(5) jellied bean curd that will be obtained after bored slurry suppresses dried bean curd, and is cut into the square of 2.5*2.5cm.Then 130 ± 5 are used
DEG C salad oil frying 6min, fry to surface in golden yellow, be the special oil vacuole of marinade dried bean curd.Oil vacuole boiling is boiled twice,
Each 5min is drained the water after cooked with removing the oil on surface to get the special blank of marinade dried bean curd of softening.
(6) bean curd flakes is put into thick gravy and impregnates 30min, until thick gravy is impregnated with bean curd flakes, take the dish out of the pot dry to get
Marinade dried bean curd.Wherein, thick gravy is made of halogen soup, white granulated sugar, straw mushroom dark soy sauce and maltose.Each material proportion is：Bean curd flakes
70wt%, halogen soup 8wt%, white granulated sugar 10wt%, straw mushroom dark soy sauce 6wt% and maltose 6wt%.Halogen soup concentration is 20 ± 1 ° of BX, by
Following raw material boils：Spice 2wt%, salt 1.5wt%, sugar 25wt%, dark soy sauce 6wt%, pig bone thick soup 1.5wt%, life
Ginger 2.5wt%, garlic 2.5wt%, water surplus.The spice is made of following raw material：15wt% capsicums, it is 45% octagonal,
20% spiceleaf and 20% cassia bark.Pig bone thick soup adds water infusion to soup to see that soup look is whitened less for pig bone, and pig bone shortcake is rotten to obtain the final product.
Embodiment three
(1) by soybeans soaking in water, when soaking time 7 is small, 28 DEG C of soaking temperature, the water absorption rate for the soybean soaked is
3.0 again.
(2) it will be rinsed well by the soybean impregnated, add in 7 times of 63 DEG C of water and carry out defibrination, the slurry ground requires particle
3 microns of diameter grind 12 ° of BX of concentration of slurry.
(3) soya-bean milk of milled burns 96 DEG C with steam, carries out plasma burning processing, plasma burning time 8min or so.
(4) carry out starching bored slurry using bittern point when the temperature of soya-bean milk drops to 75 DEG C.During point slurry, the mass fraction of each material
For：Ripe slurry 90wt%, raw pulp 5wt%, bittern 5wt%.Bittern is the solution made of water and sodium bicarbonate, is selected after starching in soya-bean milk
Sodium bicarbonate content is 0.01wt%.Stop stirring immediately when jellied bean curd fine crushing occurs in soya-bean milk and carry out bored slurry operation, obtain beans
Rotten brain.
(5) jellied bean curd that will be obtained after bored slurry suppresses dried bean curd, and is cut into the square of 2.5*2.5cm.Then 130 ± 5 are used
DEG C salad oil frying 10min, fry to surface in golden yellow, be the special oil vacuole of marinade dried bean curd.Oil vacuole boiling is boiled twice,
Each 5min is drained the water after cooked with removing the oil on surface to get the special blank of marinade dried bean curd of softening.
(6) bean curd flakes is put into thick gravy and impregnates 35min, until thick gravy is impregnated with bean curd flakes, take the dish out of the pot dry to get
Marinade dried bean curd.Wherein, thick gravy is made of halogen soup, white granulated sugar, straw mushroom dark soy sauce and maltose.Each material proportion is：Bean curd flakes
60wt%, halogen soup 15wt%, white granulated sugar 15wt%, straw mushroom dark soy sauce 5wt% and maltose 5wt%.Halogen soup concentration is 20 ± 1 ° of BX,
It is boiled by following raw material：Spice 1wt%, salt 0.5wt%, sugar 15wt%, dark soy sauce 4wt%, pig bone thick soup 0.5wt%,
Ginger 1.5wt%, garlic 1.5wt%, water surplus.The spice is made of following raw material：10wt% capsicums, it is 30% octagonal,
30% spiceleaf and 30% cassia bark.Pig bone thick soup adds water infusion to soup to see that soup look is whitened less for pig bone, and pig bone shortcake is rotten to obtain the final product.
Comparative example
(1) by soybeans soaking in water, when soaking time 8 is small, 30 DEG C of soaking temperature, the water absorption rate for the soybean soaked is
3.0 again.
(2) it will be rinsed well by the soybean impregnated, add in 8 times of 65 DEG C of water and carry out defibrination, the slurry ground requires particle
3 microns of diameter grind 12 ° of BX of concentration of slurry.
(3) soya-bean milk of milled burns 98 DEG C with steam, carries out plasma burning processing, plasma burning time 10min or so.
(4) carry out starching bored slurry using bittern point when the temperature of slurry drops to 80 DEG C, when point is starched, the mass fraction of each material
For：Ripe slurry 85wt%, raw pulp 8wt%, bittern 7wt%.Bittern is the solution made of water and sodium bicarbonate, is selected after starching in soya-bean milk
Sodium bicarbonate content is 0.05wt%.Stop stirring immediately when jellied bean curd fine crushing occurs in soya-bean milk and carry out bored slurry operation, obtain beans
Rotten brain.
(5) jellied bean curd that will be obtained after bored slurry suppresses dried bean curd, and is cut into the square of 2.5*2.5cm.Then 130 ± 5 are used
DEG C salad oil frying 5min, be the special oil vacuole of marinade dried bean curd.Oil vacuole boiling is boiled twice, and each 5min is to remove surface
Oil, drained the water after cooked to get the special blank of marinade dried bean curd of softening.
(6) bean curd flakes is put into thick gravy and impregnates 30min, until thick gravy is impregnated with bean curd flakes, take the dish out of the pot dry to get
Marinade dried bean curd.Wherein, thick gravy is made of halogen soup, white granulated sugar, straw mushroom dark soy sauce and maltose.Each material proportion is：Bean curd flakes
50wt%, halogen soup 20wt%, white granulated sugar 10wt%, dark soy sauce 5wt% and maltose 5wt%.Halogen soup concentration is 20 ± 1 ° of BX, by following
Raw material boils：Spice 1.5wt%, salt 1wt%, sugar 15wt%, dark soy sauce 5wt%, ginger 2wt%, garlic 2wt%, water
Surplus.Spice is made of following raw material：50% illiciumverum, 25% spiceleaf and 25% cassia bark.Pig bone thick soup adds water infusion for pig bone
See that soup look is whitened less to soup, pig bone shortcake is rotten to obtain the final product.
Sensory evaluation group is formed by 5 people, subjective appreciation is carried out to above-described embodiment marinade dried bean curd, seen under natural light
Product color is examined, smells its smell, tastes its mouthfeel.Color and luster：Golden yellow, it is glossy；Fragrance：There are beans perfume and thick gravy fragrance；Mouthfeel：
Soft succulence.10 points of point systems are given a mark：10 points are fabulous, and 8 points are good, and 6 points are general, and 4 points poor, and 2 points are poor.
| Project | Color and luster | Fragrance | Mouthfeel |
| Embodiment one | 10 points | 10 points | 10 points |
| Embodiment two | 8 points | 9 points | 10 points |
| Embodiment three | 9 points | 8 points | 10 points |
| Comparative example | 8 points | 6 points | 6 points |
Claims (10)
1. a kind of preparation method of the marinade dried bean curd based on bean curd flakes and halogen soup, comprises the following steps：
(1) soaking soybean；
(2) defibrination removes slag, and obtains soya-bean milk；
(3) plasma burning processing is carried out to the soya-bean milk of gained；
(4) plasma burning will be passed through treated that soya-bean milk is placed in a slurry bucket, and a slurry be carried out with bittern, when jellied bean curd fine crushing occurs in soya-bean milk
When stop stirring immediately and carry out bored slurry operation, obtain jellied bean curd；
(5) jellied bean curd obtained after bored slurry is pressed into dried bean curd, then frying to surface obtains oil vacuole, the oil in golden yellow
Bean curd flakes is made after softening is deoiled in boiling in bubble；
(6) bean curd flakes is put into thick gravy and is dipped to thick gravy and is impregnated with bean curd flakes, taken the dish out of the pot and dry to get thick gravy bean curd
It is dry；
It is characterized in that the thick gravy is made of halogen soup, white granulated sugar, straw mushroom dark soy sauce and maltose, wherein the halogen soup is by following raw material
It boils：Spice 1-2wt%, salt 0.5-1.5wt%, white granulated sugar 15-25wt%, dark soy sauce 4-6wt%, pig bone thick soup 0.5-
1.5wt%, ginger 1.5-2.5wt%, garlic 1.5-2.5wt%, water surplus.
2. the preparation method of the marinade dried bean curd according to claim 1 based on bean curd flakes and halogen soup, it is characterized in that,
The spice is made of following raw material：10-20wt% capsicums, 30-50wt% illiciumverums, 20-30wt% spiceleafs and 20-30wt%
Cassia bark.
3. the preparation method of the marinade dried bean curd according to claim 1 based on bean curd flakes and halogen soup, it is characterized in that,
In the step (6), bean curd flakes and each raw material proportioning in thick gravy are as follows：
Bean curd flakes 60-70wt%, halogen soup 8-15wt%, white granulated sugar 10-15wt%, straw mushroom dark soy sauce 4-6wt% and maltose 5-
6wt%.
4. the preparation method of the marinade dried bean curd according to claim 1 based on bean curd flakes and halogen soup, it is characterized in that,
In the step (6), halogen soup concentration is 20 ± 1 ° of BX.
5. the preparation method of the marinade dried bean curd according to claim 1 based on bean curd flakes and halogen soup, it is characterized in that,
In the step (6), the bean curd flakes impregnates 25-35min in thick gravy.
6. according to the preparation method of marinade dried bean curd of the claim 1-5 any one of them based on bean curd flakes and halogen soup,
It is characterized in that in the step (1), in water, when soaking time 6-8 is small, 26-30 DEG C of soaking temperature has soaked soybeans soaking
The water absorption rate of soybean is 2.5~3.5 times.
7. the preparation method of the marinade dried bean curd according to claim 6 based on bean curd flakes and halogen soup, it is characterized in that,
It in the step (2), will be rinsed well by the soybean impregnated, add in 6~8 times of 60-65 DEG C of water and carry out defibrination, the slurry ground
Particle diameter for 3 microns, the concentration for grinding slurry is 11~13 ° of BX.
8. the preparation method of the marinade dried bean curd according to claim 6 based on bean curd flakes and halogen soup, it is characterized in that,
In the step (3), the soya-bean milk of milled burns 95~98 DEG C with steam, at this temperature plasma burning time 5-10min or so.
9. the preparation method of the marinade dried bean curd according to claim 6 based on bean curd flakes and halogen soup, it is characterized in that,
In the step (4), a slurry bored slurry is carried out when dropping to 70~80 DEG C by the temperature of plasma burning treated soya-bean milk；The point slurry
When, the mass fraction of each material is：Ripe slurry 80-90wt%, raw pulp 5-9wt%, bittern 5-8wt%, the bittern be by water and
Solution made of sodium bicarbonate, it is 0.01-0.1wt% to select the sodium bicarbonate content after starching in soya-bean milk.
10. the preparation method of the marinade dried bean curd according to claim 6 based on bean curd flakes and halogen soup, feature
Be, in the step (6), in the step (5), using 130 ± 5 DEG C salad oils carry out frying processing, deep-fat frying time 6~
10min；Oil vacuole boiling is boiled twice, and each 5min is drained the water with removing the oil on surface after cooked.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN108850196A (en) * | 2018-08-15 | 2018-11-23 | 盐城市天孜食品有限公司 | Satay dried bean curd and preparation method thereof |
| CN112088945A (en) * | 2020-09-12 | 2020-12-18 | 武汉味美鲜食品有限公司 | Making process of rattan pepper and sea sedge bean curd strings |
| CN112741270A (en) * | 2020-12-29 | 2021-05-04 | 苏州金记食品有限公司 | Process for preparing fried sauce marinade dried bean curd |
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| CN103749727A (en) * | 2013-10-30 | 2014-04-30 | 苏州金记食品有限公司 | Marinade dried bean curd and preparation method thereof |
| CN103749720A (en) * | 2013-10-30 | 2014-04-30 | 苏州金记食品有限公司 | Preparation method of marinade dried bean curd |
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| 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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| CN103749727A (en) * | 2013-10-30 | 2014-04-30 | 苏州金记食品有限公司 | Marinade dried bean curd and preparation method thereof |
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| CN108850196A (en) * | 2018-08-15 | 2018-11-23 | 盐城市天孜食品有限公司 | Satay dried bean curd and preparation method thereof |
| CN112088945A (en) * | 2020-09-12 | 2020-12-18 | 武汉味美鲜食品有限公司 | Making process of rattan pepper and sea sedge bean curd strings |
| CN112741270A (en) * | 2020-12-29 | 2021-05-04 | 苏州金记食品有限公司 | Process for preparing fried sauce marinade dried bean curd |
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