CN108124973A - A kind of production method of spiral shell fragrance instant bean milk rolls - Google Patents
A kind of production method of spiral shell fragrance instant bean milk rolls Download PDFInfo
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- CN108124973A CN108124973A CN201611088197.4A CN201611088197A CN108124973A CN 108124973 A CN108124973 A CN 108124973A CN 201611088197 A CN201611088197 A CN 201611088197A CN 108124973 A CN108124973 A CN 108124973A
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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 belongs to processing of farm products production technical fields, and in particular to a kind of production method of spiral shell fragrance instant bean milk rolls.Spiral shell fragrance instant bean milk rolls of the present invention are made of the raw material of following parts by weight：300~310 parts of bean curd stick, 15~20 parts of stone spiral shell, 5~8 parts of bone of pig cylinder, 4~6 parts of chicken carcasses, 3~5 parts of chicken fat, 1~2 part octagonal, 1~2 part of husky ginger, 2~3 parts of ginger, 1~2 part of cloves, 1~2 part of Chinese prickly ash, 1~2 part of cassia bark, 1~2 part of tsaoko, 1~2 part of fructus amomi, 1~2 part of chilli, 1~2 part of fermented bean curd, 1~2 part of cooking wine, 1~2 part of purple perilla, 3~5 parts of acid bamboo shoot, 1~2 part of chive, 1~2 part of salt, 1~2 part of chilli oil, 2~3 parts of peanut oil, 1~2 part of rock sugar, appropriate clear water.After common dry rot bamboo is added the brine soup that other seasonings are boiled into together to impregnate by the present invention with stone spiral shell, it is made the spiral shell fragrance instant bean milk rolls of slightly Pengization, it is crisp in the outer shortcake of finished product, spiral shell perfume (or spice) is tasty and refreshing, the small food of between-meal nibble can be done, also can be edible when garnishes, open new approach for bean curd stick processing.
Description
Technical field
The invention belongs to processing of farm products production technical fields, and in particular to a kind of making side of spiral shell fragrance instant bean milk rolls
Method.
Background technology
Bean curd stick is one of famous national characters food in China, rich in nutrition content, because it has higher protein, and
Cholesterol level is very low, and is praised as " vegetarian diet most ".Contain phosphatide in bean curd stick, cholesterol can be reduced, prevention of arterial is athero- hard
The diseases such as change.Meanwhile the content of bean curd stick Glutamic Acid is higher, can reach 2~5 times of other bean product, has to brain activity
Important function, thus bean curd stick has preferable brain boosting and supplementing effect, is suitable for disappearing for all age groups such as children and adolescents, old age
Take group.Spiral shell meat is good and cheap, and nutrition is more comprehensive, and modern science proves：Per hectogram spiral shell meat containing 11.4 grams of protein,
Fatty 3.8 grams, 1.5 grams of carbohydrate, also containing inorganic salts, vitamin A, thioflavine, niacin etc..The traditional Chinese medical science thinks：Spiral shell
Meat flavour is sweet, cold in nature, has heat-clearing, Li Shui, improving eyesight, to jaundice, oedema, stranguria with turbid discharge, quench one's thirst, dysentery, hemorrhoid, pyogenic infections etc. have auxiliary to treat
Effect.As the improvement of people's living standards, the accelerating rhythm of life, has increasing need for full of nutrition and has the instant of healthcare function
Food, the such product of bean curd stick is seldom at present.
Invention content
Present invention solves the technical problem that the shortcomings that being existing bean curd stick is overcome only to stick to single form dried product, provides
For one kind using dry rot bamboo as major ingredient, spiral shell fragrance instant bagged bean curd stick product full of nutrition is made in auxiliary other materials.The product is eaten
It is convenient and healthy, pure and fresh bamboo perfume (or spice) and spiral shell Flavor are merged, entrance is aromatic crisp tasty and refreshing, and flavor is full, equilibrium full of nutrition, has wide
Wealthy market.
The technical solution adopted by the present invention to solve the technical problems is：
A kind of production method of spiral shell fragrance instant bean milk rolls, which is characterized in that it is made of the raw material of following parts by weight：Bean curd stick
300~310 parts, 15~20 parts of stone spiral shell, 5~8 parts of bone of pig cylinder, 4~6 parts of chicken carcasses, 3~5 parts of chicken fat, octagonal 1~2 part, husky ginger 1
~2 parts, it is 2~3 parts of ginger, 1~2 part of cloves, 1~2 part of Chinese prickly ash, 1~2 part of cassia bark, 1~2 part of tsaoko, 1~2 part of fructus amomi, dry peppery
It is 1~2 part of green pepper, 1~2 part of fermented bean curd, 1~2 part of cooking wine, 1~2 part of purple perilla, 3~5 parts of acid bamboo shoot, 1~2 part of chive, 1~2 part of salt, peppery
1~2 part of green pepper oil, 2~3 parts of peanut oil, 1~2 part of rock sugar, appropriate clear water.
A kind of production method of spiral shell fragrance instant bean milk rolls, includes the following steps：
(1) raw material of following parts by weight is weighed：300~310 parts of bean curd stick, 15~20 parts of stone spiral shell, 5~8 parts of bone of pig cylinder, chicken bone
4~6 parts of frame, 3~5 parts of chicken fat, 1~2 part octagonal, 1~2 part of husky ginger, 2~3 parts of ginger, 1~2 part of cloves, 1~2 part of Chinese prickly ash, osmanthus
1~2 part of skin, 1~2 part of tsaoko, 1~2 part of fructus amomi, 1~2 part of chilli, 1~2 part of fermented bean curd, 1~2 part of cooking wine, 1~2 part of purple perilla,
3~5 parts of acid bamboo shoot, 1~2 part of chive, 1~2 part of salt, 1~2 part of chilli oil, 2~3 parts of peanut oil, 1~2 part of rock sugar, clear water is fitted
Amount；
(2) step (1) parts by weight stone spiral shell is first cut off into tail point, 80~90 DEG C of hot water, which pick up, excessively rinses well, enters a pot fried dry
It is off the pot for use after moisture content；
(3) pig of step (1) parts by weight cylinder bone, chicken carcasses, chicken fat are crossed after 80~90 DEG C of hot water pick up, with step (2)
Spare stone spiral shell is put into slaughterhouse and stewed open of fire waterborne is added to endure 1~2 hour；
(4) pot cleans excessive internal heat, is put into the peanut rusting of step (1) parts by weight to sixty percent heat, it is octagonal, husky to be put into parts by weight
Ginger, ginger, cloves, Chinese prickly ash, cassia bark, tsaoko, fructus amomi, chilli, acid bamboo shoot, cooking wine are fried to dry perfume, pour into step (3) bone soup
In endured again to 1~2 hour and go out taste, adjust fermented bean curd, salt, rock sugar, chive, the purple perilla of parts by weight, then endure to 20~30 minutes lower capsicums
Oil is off the pot, removes material residue, stays brine soup for use；
(5) by the dry rot bamboo of step (1) parts by weight, simply being rinsed well with clear water makes bean curd stick soft, uniformly cuts
Into the small bean curd stick block of 8~10cm length, impregnated 15~20 minutes with 40~45 DEG C of brine soup that step (4) obtains, by bean curd stick
It pulls out and drains for use；
(6) the spare bean curd stick of step (5) is put into 5~8 minutes ripe perfume (or spice) of baking in air fryer to take the dish out of the pot, quantitatively enters bag packet
Fill the spiral shell fragrance instant bean milk rolls to get slightly Pengization；
After the present invention impregnates common dry rot bamboo with the brine soup that stone spiral shell adds other seasonings to be boiled into together, it is made slightly
The spiral shell fragrance instant bean milk rolls of Pengization, crisp in finished product is outer crisp, spiral shell perfume (or spice) is tasty and refreshing, can do the small food of between-meal nibble, also can be edible when garnishes, is bean curd stick
Processing opens new approach.
Specific embodiment
A kind of production method of spicy instant bean milk rolls, includes the following steps：
(1) raw material components of following parts by weight are weighed：300 parts of bean curd stick, 20 parts of stone spiral shell, pig cylinder 7 parts of bone, 5 parts of chicken carcasses,
4 parts of chicken fat, 1.5 parts octagonal, 1.5 parts of husky ginger, 2.5 parts of ginger, 1.5 parts of cloves, 1.5 parts of Chinese prickly ash, 1.5 parts of cassia bark, tsaoko 1.5
Part, 1.5 parts of fructus amomi, 1.5 parts of chilli, 2 parts of fermented bean curd, 2 parts of cooking wine, 2 parts of purple perilla, 5 parts of acid bamboo shoot, 2 parts of chive, 1.5 parts of salt,
2 parts of chilli oil, 3 parts of peanut oil, 1 part of rock sugar, appropriate clear water；
(2) step (1) parts by weight stone spiral shell is first cut off into tail point, 85 DEG C of hot water, which pick up, excessively rinses well, for use；
(3) step (1) parts by weight pig bone, chicken bone, chicken fat are crossed after 85 DEG C of hot water pick up, the spare stone spiral shell with step (2)
Being put into slaughterhouse adds stewed open of fire waterborne to endure 1.5 hours；
(4) pot cleans excessive internal heat, after being put into the peanut rusting to sixty percent heat of step (1) parts by weight, is put into illiciumverum, husky ginger, life
Ginger, cloves, Chinese prickly ash, cassia bark, tsaoko, fructus amomi, chilli, acid bamboo shoot, cooking wine, fry to it is dry it is fragrant after, pour into step (3) bone soup endure to
Go out taste within 2 hours, adjust fermented bean curd, salt, rock sugar, chive, the purple perilla of parts by weight, then endure, removing material residue off the pot to 25 minutes lower chilli oils,
Stay brine soup for use；
(5) by the dry rot bamboo of step (1) parts by weight, simply being rinsed well with clear water makes bean curd stick soft, uniformly cuts
Into the small bean curd stick block of 9cm length；It is impregnated 20 minutes, pulled out with the brine soup that step 1 obtains, drained for use；
(6) the spare bean curd stick of step (5) is put into 8 minutes ripe perfume (or spice) of baking in air fryer to take the dish out of the pot, quantitatively enters bag packaging, i.e.,
Obtain the spiral shell fragrance instant bean milk rolls of slightly Pengization；
Spiral shell fragrance instant bean milk rolls of the present invention through Pengization, crisp in finished product is outer crisp, spiral shell perfume (or spice) is tasty and refreshing, can do the small food of between-meal nibble, also may be used
It is edible when garnishing food, open new approach for bean curd stick processing.
Claims (2)
1. a kind of spiral shell fragrance instant bean milk rolls, which is characterized in that it is made of the raw material of following parts by weight：300~310 parts of bean curd stick,
15~20 parts of stone spiral shell, 5~8 parts of bone of pig cylinder, 4~6 parts of chicken carcasses, 3~5 parts of chicken fat, 1~2 part octagonal, 1~2 part of husky ginger, ginger 2
~3 parts, it is 1~2 part of cloves, 1~2 part of Chinese prickly ash, 1~2 part of cassia bark, 1~2 part of tsaoko, 1~2 part of fructus amomi, 1~2 part of chilli, rotten
Breast 1~2 part, 1~2 part of cooking wine, 1~2 part of purple perilla, 3~5 parts of acid bamboo shoot, 1~2 part of chive, 1~2 part of salt, chilli oil 1~2
Part, 2~3 parts of peanut oil, 1~2 part of rock sugar, appropriate clear water.
2. the production method of spiral shell fragrance instant bean milk rolls according to claim 1, includes the following steps：
(1) raw material of parts by weight is weighed：Bean curd stick, stone spiral shell, pig cylinder bone, chicken carcasses, chicken fat, illiciumverum, husky ginger, ginger, cloves, flower
Green pepper, cassia bark, tsaoko, fructus amomi, chilli, fermented bean curd, cooking wine, purple perilla, acid bamboo shoot, chive, salt, chilli oil, peanut oil, rock sugar, clearly
Appropriate amount of water；
(2) parts by weight stone spiral shell is cut off into tail point, crosses 80~90 DEG C of hot water and pick up and rinses well, enter off the pot after pot fried dry moisture content treat
With；
(3) pig of parts by weight cylinder bone, chicken carcasses, chicken fat are crossed after 80~90 DEG C of hot water pick up, spare stone spiral shell is put with step (2)
Entering slaughterhouse adds stewed open of fire waterborne to endure 1~2 hour；
(4) pot cleans excessive internal heat, is put into the peanut rusting of parts by weight to sixty percent heat, be put into parts by weight illiciumverum, husky ginger, ginger, cloves,
Chinese prickly ash, cassia bark, tsaoko, fructus amomi, chilli, acid bamboo shoot, cooking wine, fry to it is dry it is fragrant after, pour into step (3) bone soup and endured again to 1~2 small
When go out taste, put fermented bean curd, salt, rock sugar, chive, the purple perilla of parts by weight, then endure it is off the pot to 20~30 minutes lower chilli oils, remove material
Slag stays brine soup for use；
(5) by the dry rot bamboo of step (1) parts by weight, simply being rinsed with clear water makes bean curd stick soft, uniformly cuts into 8~10cm
The small bean curd stick block of length, 40~45 DEG C of brine soup obtained with step (4), which impregnate 15~20 minutes, to be pulled out, is drained for use；
(6) bean curd stick of step (5) is put into 5~8 minutes ripe perfume (or spice) of baking in air fryer to take the dish out of the pot, quantitatively enters bag packaging to get slightly
Spiral shell fragrance instant bean milk rolls with Pengization.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611088197.4A CN108124973A (en) | 2016-12-01 | 2016-12-01 | A kind of production method of spiral shell fragrance instant bean milk rolls |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611088197.4A CN108124973A (en) | 2016-12-01 | 2016-12-01 | A kind of production method of spiral shell fragrance instant bean milk rolls |
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| CN108124973A true CN108124973A (en) | 2018-06-08 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611088197.4A Pending CN108124973A (en) | 2016-12-01 | 2016-12-01 | A kind of production method of spiral shell fragrance instant bean milk rolls |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114504093A (en) * | 2022-02-25 | 2022-05-17 | 桂林智仁食品工业有限公司 | Spicy snail rice noodle soup base formula |
| CN115251304A (en) * | 2022-08-11 | 2022-11-01 | 许昌学院 | Preparation method of crispy dried bean curd stick snack |
| CN115517340A (en) * | 2022-10-17 | 2022-12-27 | 许昌学院 | Spicy instant bean curd sticks and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103583708A (en) * | 2013-11-12 | 2014-02-19 | 福建省农业科学院农业工程技术研究所 | Color protection method of instant dried bean curd sticks |
| CN103609739A (en) * | 2013-11-18 | 2014-03-05 | 陕西师范大学 | Instant multi-flavor dried bean curd sticks |
| CN105146443A (en) * | 2015-07-20 | 2015-12-16 | 柳州市国祥食品有限公司 | Method for manufacturing sauce of rice noodles with snails |
| CN105995836A (en) * | 2016-06-22 | 2016-10-12 | 韦伟 | Soup base formula of cool and refreshing river snail rice noodles |
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2016
- 2016-12-01 CN CN201611088197.4A patent/CN108124973A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103583708A (en) * | 2013-11-12 | 2014-02-19 | 福建省农业科学院农业工程技术研究所 | Color protection method of instant dried bean curd sticks |
| CN103609739A (en) * | 2013-11-18 | 2014-03-05 | 陕西师范大学 | Instant multi-flavor dried bean curd sticks |
| CN105146443A (en) * | 2015-07-20 | 2015-12-16 | 柳州市国祥食品有限公司 | Method for manufacturing sauce of rice noodles with snails |
| CN105995836A (en) * | 2016-06-22 | 2016-10-12 | 韦伟 | Soup base formula of cool and refreshing river snail rice noodles |
Non-Patent Citations (1)
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114504093A (en) * | 2022-02-25 | 2022-05-17 | 桂林智仁食品工业有限公司 | Spicy snail rice noodle soup base formula |
| CN115251304A (en) * | 2022-08-11 | 2022-11-01 | 许昌学院 | Preparation method of crispy dried bean curd stick snack |
| CN115517340A (en) * | 2022-10-17 | 2022-12-27 | 许昌学院 | Spicy instant bean curd sticks and preparation method thereof |
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Application publication date: 20180608 |
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