CN108185019A - A kind of delicious and crisp dried bean curd formula - Google Patents
A kind of delicious and crisp dried bean curd formula Download PDFInfo
- Publication number
- CN108185019A CN108185019A CN201810276423.4A CN201810276423A CN108185019A CN 108185019 A CN108185019 A CN 108185019A CN 201810276423 A CN201810276423 A CN 201810276423A CN 108185019 A CN108185019 A CN 108185019A
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- parts
- bean curd
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- dried bean
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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 relates to field of food more particularly to a kind of delicious and crisp dried bean curd formula, the component composition including following mass fraction：Major ingredient includes：100 parts of soybean, 10 20 parts of the flesh of fish；Halogen material includes：58 parts of fennel, 36 parts octagonal, 13 parts of kaempferia galamga, 35 parts of spiceleaf, 13 parts of cassia bark, 24 parts of meat bandit, 23 parts of cloves, 1.5 3.5 parts of Radix Glycyrrhizae, 79 parts of Jerusalem artichoke root, 38 parts of wild chrysanthemum, honeysuckle 46,15 25 parts of chilli, 10 15 parts of Chinese prickly ash, 8 12 parts of ginger, 7 10 parts of rock sugar, 10 12 parts of soy sauce, 36 parts of cooking wine, 58 parts of salt.By implementing to be formulated, to achieve the effect that dried bean curd good forming effect and mouthfeel consolidation.
Description
Technical field
The present invention relates to field of food more particularly to a kind of delicious and crisp dried bean curd formulas.
Background technology
Dried bean curd is the reprocessing product of bean curd, and salty perfume is tasty and refreshing, it is hard in tough, put long not bad.Dried bean curd is full of nutrition, contains
There are a large amount of protein, fat, carbohydrate, the also minerals containing a variety of needed by human body such as calcium, phosphorus, iron.Dried bean curd is being made
The condiment such as salt, fennel, Chinese prickly ash, aniseed, rhizoma zingiberis can be added during work, are known as " vegetarian ham ".But selling on the market
Stew in soy sauce dried bean curd it is more loose, and easily get angry.
Invention content
The invention is intended to provide a kind of delicious and crisp dried bean curd formula, to reach the effect of dried bean curd good forming effect and mouthfeel consolidation
Fruit.
In order to achieve the above objectives, base case of the invention is as follows：A kind of delicious and crisp dried bean curd formula, including following mass fraction
Component composition：Major ingredient includes：100 parts of soybean, 10-20 parts of the flesh of fish；Halogen material includes：5-8 parts of fennel, 3-6 parts of illiciumverum, kaempferia galamga 1-
3 parts, 3-5 parts of spiceleaf, 1-3 parts of cassia bark, 2-4 parts of meat bandit, 2-3 parts of cloves, 3-8 parts of wild chrysanthemum, 4-6 parts of honeysuckle, Radix Glycyrrhizae 1.5-
3.5 parts, 7-9 parts of Jerusalem artichoke root, 15-25 parts of chilli, 10-15 parts of Chinese prickly ash, 8-12 parts of ginger, 7-10 parts of rock sugar, 10-12 parts of soy sauce,
3-6 parts of cooking wine, 5-8 parts of salt.
The principle and advantage of this programme are：It can by adding 10-20 parts of the flesh of fish in dried bean curd major ingredient in this programme
It is tasty and refreshing to ensure that bean curd after molding simply plays, while the flesh of fish is filled up in bean curd larger gap, so as to ensure bean curd after molding
Dry consolidation.Dried bean curd after molding is hot and savory and will not get angry after this halogen material formula carries out stew in soy sauce.
Preferred embodiment 1：As the improvement of basic scheme, the preparation method of the delicious and crisp dried bean curd formula includes the following steps：
Step 1：Prepare dried bean curd forming device, which includes Soy-bean milk boiler, former, blender is installed above Soy-bean milk boiler
Structure, while telescopic mud jacking plate is installed above former, mud jacking plate is evenly spaced in cylinder output shaft by several piece fanning strip
Peripheral wall on, and gap is formed between adjacent fanning strip, wherein rabbling mechanism can drive mud jacking plate to rotate together；
Step 2：Filtering will be beaten after soybeans soaking 5-6 hours, will filter out the soya-bean milk come pour into it is spare in Soy-bean milk boiler, and
The flesh of fish is blended into pour into soya-bean milk after mud and is mixed；It heats Soy-bean milk boiler and stretches into rabbling mechanism in Soy-bean milk boiler and be stirred, stir
The rotating speed for mixing mechanism is 20-40r/min, and halogen of ordering after soya-bean milk boils 3-5min forms jellied bean curd, wherein, rabbling mechanism is stirring
In the process, mud jacking plate rotates therewith；
Step 3：The jellied bean curd of step 2 is poured into former, starts mud jacking plate extruding jellied bean curd and discharges excessive moisture
After form bean curd, and bean curd cutting is formed into thumbnail with cutter, thumbnail is air-dried to form dried bean curd；
Step 4：It adds in after 80-100 part of boiling is boiled and the halogen material is poured into boiling water shape after infusion 30-50min together
It, will at 30-40 DEG C by brine temperature control after the dried bean curd in step 3 is poured into brine stew in soy sauce 20-30min together into brine
Bean curd dried bean curd is boiled in a covered pot over a slow fire to 30min or so, pulls out to form rear delicious and crisp dried bean curd.
The effect of the above method is：Since mud jacking plate is evenly spaced in by several piece fanning strip on the peripheral wall of cylinder output shaft,
And gap is formed between adjacent fanning strip, therefore the molding for being molded indoor bean curd is imitated to realize using the rotation of fanning strip
Fruit, the moisture that the rotation of fanning strip can be accelerated in bean curd distribute, while the air-flow that fanning strip rotation generates can also be to bean curd
Surface is pressurizeed, therefore this programme can effectively ensure the flatness on dried bean curd surface after molding and the degree of packing of bean curd,
Ensure the mouthfeel of bean curd.
Preferred embodiment 2：In step 1, the defeated of cylinder is fixedly connected on the mud jacking plate for preferably 1 improvement
On shaft, cylinder lagging is equipped with sleeve, which is rotatably connected in rack, divides on the rabbling mechanism and cylinder output shaft
It is not coaxially installed with mutually engageable first gear and second gear.By above-mentioned setting, when rabbling mechanism carries out soya-bean milk
While stirring, cylinder output shaft is driven to rotate by the engagement of first gear and second gear, so as to make fanning strip rotation production
Raw wind-force so reduces production cost without outside power source and saves the energy to be dehydrated and be pressurizeed to bean curd；This
Outside, mashing off, the dehydration of bean curd and pressurization are carried out at the same time, and greatly improve the shaping efficiency of dried bean curd.
Preferred embodiment 3：Preferably 2 improvement, in step 2, when rabbling mechanism stirs in Soy-bean milk boiler, the
One gear and second gear engagement, fanning strip dissipate the jellied bean curd in former with wind-force is generated during rotational cylinder
Heat, in step 4 when mud jacking plate squeezes jellied bean curd, first gear and second gear separation.It can be to beans so as to fulfill fanning strip
Corruption is dehydrated and is pressurizeed, and also bean curd can be squeezed.
Preferred embodiment 4：Preferably 3 improvement, is equipped with holding tank in the fanning strip, horizontal in the holding tank
Stripper plate is rotatably connected to, described stripper plate one end is hinged on cylinder output shaft, the other end of the stripper plate and close appearance
Receiving the side of slot slot bottom is connected with tension spring, and the tension spring other end is connected at holding tank slot bottom；The stripper plate is far from tension spring
Side be connected with the drawstring in the gap for stripper plate to be driven to close adjacent fanning strip, the other end of the drawstring passes through second
Gear is connected on sleeve.By above-mentioned setting, when cylinder pushes fanning strip to be pressed down against bean curd, drawstring pulls out stripper plate
Holding tank, and offseting with adjacent secter pat, so as to which the gap between adjacent secter pat will be closed, so with ensure to bean curd into
The comprehensive extruding of row, improves dehydration efficiency.
Description of the drawings
Fig. 1 is the structure diagram of the embodiment of the present invention.
Fig. 2 is the enlarged diagram of A in Fig. 1.
Fig. 3 is the structure diagram of secter pat and stripper plate.
Specific embodiment
Below by the further details of explanation of specific embodiment：
Reference numeral in Figure of description includes：Pedestal 1, the second adjusting rod 12, stent 13, boils first adjusting rod 11
Starch room 2, variable frequency drive motors 21, first rotating shaft 22, first gear 23, sleeve 31, second gear 32, secter pat 33, side plate 34,
Bottom plate 35, pusher cylinder 36, stripper plate 37, drawstring 38, cylinder 39, drive shaft 40.
Embodiment 1
A kind of delicious and crisp dried bean curd formula, the component composition including following mass fraction：Major ingredient includes：100 parts of soybean, the flesh of fish 10
Part；Halogen material includes：5 parts of fennel, 3 parts octagonal, 1 part of kaempferia galamga, 3 parts of spiceleaf, 1 part of cassia bark, 2 parts of meat bandit, 2 parts of cloves, Radix Glycyrrhizae 1.5
Part, 7 parts of Jerusalem artichoke root, 15 parts of chilli, 3 parts of wild chrysanthemum, honeysuckle 4,10 parts of Chinese prickly ash, 8 parts of ginger, 7 parts of rock sugar, 10 parts of soy sauce, material
3 parts of wine, 5 parts of salt.
Embodiment 2
A kind of delicious and crisp dried bean curd formula, the component composition including following mass fraction：Major ingredient includes：100 parts of soybean, the flesh of fish 15
Part；Halogen material includes：7 parts of fennel, 5 parts octagonal, 2 parts of kaempferia galamga, 4 parts of spiceleaf, 2 parts of cassia bark, 3 parts of meat bandit, 2 parts of cloves, 2 parts of Radix Glycyrrhizae,
8 parts of Jerusalem artichoke root, 20 parts of chilli, 6 parts of wild chrysanthemum, honeysuckle 5,12 parts of Chinese prickly ash, 8-12 parts of ginger, 8 parts of rock sugar, 11 parts of soy sauce, material
5 parts of wine, 6 parts of salt.
Embodiment 3
A kind of delicious and crisp dried bean curd formula, the component composition including following mass fraction：Major ingredient includes：100 parts of soybean, the flesh of fish 20
Part；Halogen material includes：8 parts of fennel, 6 parts octagonal, 3 parts of kaempferia galamga, 5 parts of spiceleaf, 3 parts of cassia bark, 4 parts of meat bandit, 2-3 parts of cloves, Radix Glycyrrhizae 3.5
Part, 9 parts of Jerusalem artichoke root, 25 parts of chilli, 8 parts of wild chrysanthemum, honeysuckle 6,15 parts of Chinese prickly ash, 12 parts of ginger, 10 parts of rock sugar, 12 parts of soy sauce,
6 parts of cooking wine, 8 parts of salt.
The preparation method of the various embodiments described above includes the following steps：
Step 1：Prepare dried bean curd forming device as shown in Figure 1, 2, 3, including pedestal 1, on pedestal 1 from left to right successively
First adjusting rod 11, mashing off room 2, molding room and the second adjusting rod 12 are installed, molding room includes side plate 34 and bottom plate 35, wherein
Bottom plate 35 is slidably connected with side plate 34, and pusher cylinder 36 is additionally provided on pedestal 1, and the piston rod of pusher cylinder 36 upward, pushes
The piston rod of cylinder 36 is threadedly coupled with the middle part of bottom plate 35, when ventilating into pusher cylinder 36, the piston of pusher cylinder 36
Bar stretches out, and piston rod stretching will be further driven to bottom plate 35 and be moved up along side plate 34.The side plate 34 and bottom plate 35 of molding room are equal
Filtration hole is offered, level slidably connects number row for cutting the cutter of bean curd on the side plate 34 of molding room；
Sliding rail is equipped on the first adjusting rod 11 and the second adjusting rod 12, in the first adjusting rod 11 and the second adjusting rod 12
Between be equipped with stent 13, the left and right ends of stent 13 are slidably connected at respectively on the first adjusting rod 11 and the second adjusting rod 12.
Variable frequency drive motors 21 are fixedly connected in the lower part of stent 13, the lower end of variable frequency drive motors 21 is connected with first
Shaft 22.First gear 23 is coaxially connected in first rotating shaft 22, the lower end of first rotating shaft 22 is connected with puddle support, and puddle support is stretched
Enter into mashing off room 2, when being worked, the soya-bean milk in mashing off room 2 should ensure that the length of submergence puddle support in more than 10cm.
The second shaft is equipped on the right side of first rotating shaft 22, the second shaft includes the sleeve being rotatably connected on vertically in rack
With the cylinder being fixedly connected in sleeve, the upper end of sleeve 31 passes through rack and is attached with rack by bearing, cylinder
Drive shaft is coaxially connected on output shaft, second gear 32, first gear 23 and second gear are additionally provided in the drive shaft 40
32 intermeshings, under the engagement of first gear 23 and second gear 32, variable frequency drive motors 21 are driving first rotating shaft
While 22 rotation, sleeve 31 will simultaneously be rotated with the rotating speed of 225-10 times of first rotating shaft, and the lower end of drive shaft 40 is extend into
In type room, drive shaft 40 extend into the indoor position of molding and is equipped with secter pat 33, when being worked, is molded indoor bean curd
Under secter pat 33.
The thickness of secter pat 33 is 3cm, offers holding tank in secter pat 33, horizontally rotates in holding tank and be connected with extruding
Plate 37,37 one end of stripper plate are hinged in drive shaft 40, the side connection of the other end of stripper plate 37 and close holding tank slot bottom
There is tension spring, the tension spring other end is connected at holding tank slot bottom；Side of the stripper plate 37 far from tension spring is connected with to be squeezed for driving
Plate 37 closes the drawstring 38 in the gap of adjacent secter pat 33, and the other end of drawstring 38 is connected to sleeve 31 across second gear 32
On.
Step 2：Filtering will be beaten after soybeans soaking 5-6 hours, will filter out the soya-bean milk come pour into it is spare in Soy-bean milk boiler, and
The flesh of fish is blended into pour into soya-bean milk after mud and is mixed；It heats Soy-bean milk boiler and stretches into rabbling mechanism in Soy-bean milk boiler and be stirred, stir
The rotating speed for mixing mechanism is 20-40r/min, and halogen of ordering after soya-bean milk boils 3-5min forms jellied bean curd；
Step 3：The jellied bean curd of step 2 is poured into former, starts cylinder 39 and drive shaft 40 is pushed to squeeze jellied bean curd, this
When first gear 23 and second gear 32 be detached from, the second shaft is no longer rotated with first rotating shaft 22, with moving down for secter pat 33,
Secter pat 33 and the distance of sleeve 31 gradually increase, so as to make drawstring 38 that will be slidably connected at squeezing in the holding tank of secter pat 33
Pressing plate 37 pulls out, and offsets with adjacent secter pat 33, so as to close the gap between adjacent secter pat 33, so with guarantee
Comprehensive extruding is carried out to bean curd.The cutter being slidably connected on molding room's side wall is finally pushed to cut bean curd,
So as to which bean curd is cut into thumbnail, thumbnail is air-dried to form dried bean curd；
Step 4：Brine is formed after the halogen material is poured into boiling water infusion 30-50min together after the boiling boiling of addition, it will
After dried bean curd in step 3 pours into brine stew in soy sauce 20-30min together, brine temperature is controlled and boils in a covered pot over a slow fire bean curd dried bean curd at 30-40 DEG C
To 30min or so, pull out to form rear delicious and crisp dried bean curd.
Above-described is only the embodiment of the present invention, and the common sense such as well known concrete structure and/or characteristic are herein in scheme
It does not describe excessively.It should be pointed out that for those skilled in the art, without departing from the inventive concept of the premise, also
Several modifications and improvements can be made, these should also be considered as protection scope of the present invention, these all do not interfere with of the invention real
The effect and practical applicability applied.The scope of protection required by this application should be based on the content of the claims, specification
In the records such as specific embodiment can be used for explaining the content of claim.
Claims (5)
1. a kind of delicious and crisp dried bean curd formula, it is characterised in that：Component composition including following mass fraction：Major ingredient includes：Soybean 100
Part, 10-20 parts of the flesh of fish；Halogen material includes：5-8 parts of fennel, 3-6 parts of illiciumverum, 1-3 parts of kaempferia galamga, 3-5 parts of spiceleaf, 1-3 parts of cassia bark, meat
2-4 parts of bandit, 2-3 parts of cloves, 1.5-3.5 parts of Radix Glycyrrhizae, 7-9 parts of Jerusalem artichoke root, 3-8 parts of wild chrysanthemum, honeysuckle 4-6, chilli 15-25
Part, 10-15 parts of Chinese prickly ash, 8-12 parts of ginger, 7-10 parts of rock sugar, 10-12 parts of soy sauce, 3-6 parts of cooking wine, 5-8 parts of salt.
2. delicious and crisp dried bean curd formula according to claim 1, it is characterised in that：The preparation method packet of the delicious and crisp dried bean curd formula
Include following steps：
Step 1：Prepare dried bean curd forming device, which includes Soy-bean milk boiler, former, rabbling mechanism is installed above Soy-bean milk boiler,
Telescopic mud jacking plate is installed above former simultaneously, wherein rabbling mechanism can drive mud jacking plate to rotate together；
Step 2：Filtering will be beaten after soybeans soaking 5-6 hours, will filter out the soya-bean milk come pour into it is spare in Soy-bean milk boiler, and by fish
Meat is blended into pour into soya-bean milk after mud and be mixed；It heats Soy-bean milk boiler and stretches into rabbling mechanism in Soy-bean milk boiler and be stirred, blender
The rotating speed of structure is 20-40r/min, and halogen of ordering after soya-bean milk boils 3-5min forms jellied bean curd；
Step 3：The jellied bean curd of step 2 is poured into former, starts mud jacking plate and squeezes shape after jellied bean curd discharges excessive moisture
Bean curd cutting is formed into thumbnail into bean curd, and with cutter, thumbnail is air-dried to form dried bean curd；
Step 4：It adds in after 80-100 part of boiling is boiled after the halogen material is poured into boiling water infusion 30-50min together and forms halogen
Water, after the dried bean curd in step 3 is poured into brine stew in soy sauce 20-30min together, by brine temperature control at 30-40 DEG C by bean curd
Dried bean curd is boiled in a covered pot over a slow fire to 30min or so, pulls out to form rear delicious and crisp dried bean curd.
3. delicious and crisp dried bean curd formula according to claim 2, it is characterised in that：In step 1, it is fixedly connected on the mud jacking plate
On the output shaft of cylinder, cylinder lagging is equipped with sleeve, which is rotatably connected in rack, in the rabbling mechanism and cylinder
Mutually engageable first gear and second gear are coaxially installed on output shaft respectively.
4. delicious and crisp dried bean curd formula according to claim 3, it is characterised in that：In step 2, when rabbling mechanism is in Soy-bean milk boiler
During middle stirring, first gear and second gear engagement, fanning strip during rotational cylinder with wind-force is generated, to the beans in former
Rotten brain radiates, in step 4 when mud jacking plate squeezes jellied bean curd, first gear and second gear separation.
5. delicious and crisp dried bean curd formula according to claim 4, it is characterised in that：Holding tank is equipped in the fanning strip, it is described
Horizontally rotate in holding tank and be connected with stripper plate, described stripper plate one end is hinged on cylinder output shaft, the stripper plate it is another
One end and tension spring is connected with close to the side of holding tank slot bottom, the tension spring other end is connected at holding tank slot bottom；It is described to squeeze
Side of the pressing plate far from tension spring is connected with the drawstring in the gap for stripper plate to be driven to close adjacent fanning strip, the drawstring it is another
One end is connected to across second gear on sleeve.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810276423.4A CN108185019A (en) | 2018-03-30 | 2018-03-30 | A kind of delicious and crisp dried bean curd formula |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810276423.4A CN108185019A (en) | 2018-03-30 | 2018-03-30 | A kind of delicious and crisp dried bean curd formula |
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| CN108185019A true CN108185019A (en) | 2018-06-22 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810276423.4A Pending CN108185019A (en) | 2018-03-30 | 2018-03-30 | A kind of delicious and crisp dried bean curd formula |
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106993663A (en) * | 2017-06-02 | 2017-08-01 | 安徽大富食品有限公司 | A kind of vinegar-pepper monosodium glutamate flesh of fish dried bean curd and preparation method thereof |
| CN107668217A (en) * | 2017-11-10 | 2018-02-09 | 重庆市川瑞俞厨食品有限公司 | The processing technology of dried bean curd |
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2018
- 2018-03-30 CN CN201810276423.4A patent/CN108185019A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106993663A (en) * | 2017-06-02 | 2017-08-01 | 安徽大富食品有限公司 | A kind of vinegar-pepper monosodium glutamate flesh of fish dried bean curd and preparation method thereof |
| CN107668217A (en) * | 2017-11-10 | 2018-02-09 | 重庆市川瑞俞厨食品有限公司 | The processing technology of dried bean curd |
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Application publication date: 20180622 |