CN108208192A - A kind of red oil flavor fermented bean curd and preparation method thereof - Google Patents
A kind of red oil flavor fermented bean curd and preparation method thereof Download PDFInfo
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- CN108208192A CN108208192A CN201810151300.8A CN201810151300A CN108208192A CN 108208192 A CN108208192 A CN 108208192A CN 201810151300 A CN201810151300 A CN 201810151300A CN 108208192 A CN108208192 A CN 108208192A
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- bean curd
- fermented bean
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- red oil
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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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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Beans For Foods Or Fodder (AREA)
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Abstract
The present invention relates to a kind of red oil flavor fermented bean curd and preparation method thereof, are prepared from the following raw materials in parts by weight：300 450 parts of bean curd, 13 parts of Chinese prickly ash, 35 parts octagonal, 12 parts of fennel, 24 parts of cassia bark, 20 30 parts of edible salt, 5 10 parts of monosodium glutamate, 38 parts of white granulated sugar, 10 15 parts of cooking wine, 10 20 parts of sesame oil, 30 50 parts of chilli oil, 0.8 1.5 parts of potassium sorbate.Fermented bean curd quality is fine and smooth soft made of the present invention, and surface is orange transparent, and delicious flavour is very fragrant, micro- peppery, full of nutrition, can improve a poor appetite, help digest, and is the common food of people, while be to enjoy the condiment prepared food again.
Description
Technical field
The invention belongs to food processing technology fields more particularly to a kind of red oil flavor fermented bean curd and preparation method thereof.
Background technology
Fermented bean curd is also known as fermented bean curd, is the Traditional Folk cuisines that thousands of years are spread in China, because its is in good taste, nutrition is high, it is deep by
China common people and the south east asia people's likes, is unfailing delicious food together.Fermented bean curd is the tune of China's original creation
Taste product have the kinds such as preserved red beancurd, green-rot breast, white rot breast, sauce fermented bean curd, pattern fermented bean curd, it both can individually eat, it is also possible to cook
The dish of unique flavor.
Fermented bean curd is all the healthy food that nutritionist praises highly energetically as fermented soya bean and other bean product.Its original
Material --- the very high bean product of dried bean curd originally nutritive value, protein content is suitable with meat up to 15%~20%, together
Abundant calcareous of Shi Hanyou.It has passed through the fermentation of mould in the manufacturing process of fermented bean curd, make the digestibility higher of protein, tie up
Raw cellulose content is more rich.Because of the phytic acid in decomposed by microbial beans so that the very low iron of script absorptivity, zinc etc. in soybean
Minerals are easier to be absorbed by the body.Simultaneously as Microbe synthesis general vegetable food unexistent vitamin B12,
The people of vegetarian diet often eats a little fermented bean curd, can prevent pernicious anaemia.
For red oil fermented bean curd as a member in fermented bean curd large family, the flavor of red oil is very big to fermented bean curd taste-affect.
Invention content
Overcome the deficiencies in the prior art of the present invention, the technical problem to be solved is that provide a kind of red oil flavor fermented bean curd and its
Preparation method.
In order to solve the above-mentioned technical problem, the technical solution adopted by the present invention is：
A kind of red oil flavor fermented bean curd, is prepared from the following raw materials in parts by weight：300-450 parts of bean curd, 1-3 parts of Chinese prickly ash, illiciumverum
3-5 parts, 1-2 parts of fennel, 2-4 parts of cassia bark, 20-30 parts of edible salt, 5-10 parts of monosodium glutamate, 3-8 parts of white granulated sugar, 10-15 parts of cooking wine, sesame
10-20 parts of sesame oil, 30-50 parts of chilli oil, 0.8-1.5 parts of potassium sorbate.
Further, a kind of red oil flavor fermented bean curd, is prepared by following steps：
（1）It is by bean curd cutting, big fire Steam by water bath 30-35 minutes；
（2）It dries in the air at normal temperatures cool to 40-50 degree or so, is put into sealing holds, is placed in and puts spontaneous fermentation 10-15 days at 25-35 DEG C；
（3）Above-mentioned parts by weight Chinese prickly ash, illiciumverum, fennel, cassia bark are put into pot, the clear water that 3-5 times of total amount is measured is added in and boils, and add
Enter edible salt, monosodium glutamate, white granulated sugar, the cooking wine of above-mentioned parts by weight；Seasoning soup is made, dries in the air cool, it is spare；
（4）When bean curd grows floss, it is placed in seasoning soup and impregnates 5-10 days, and add in sesame oil, chilli oil, sorbic acid
Potassium；
（5）It pulls out, bottles together with appropriate seasoning soup, pack.
The beneficial effects of the invention are as follows：Fermented bean curd quality is fine and smooth soft made of the present invention, and surface is orange transparent, and taste is fresh
It is U.S. strange fragrant, it is micro- peppery, it is full of nutrition, it can improve a poor appetite, help digest, be the common food of people, while be to enjoy the condiment prepared food again.
Specific embodiment
With reference to embodiment, the present invention is described in further detail, but the implementation of the present invention is not limited to this.
Unless stated otherwise, material involved in embodiment, method are material commonly used in the art and method.
Embodiment
A kind of red oil flavor fermented bean curd, is prepared from the following raw materials in parts by weight：350 parts of bean curd, 2 parts of Chinese prickly ash, illiciumverum 4
Part, 1.5 parts of fennel, 3 parts of cassia bark, 25 parts of edible salt, 7 parts of monosodium glutamate, 6 parts of white granulated sugar, 13 parts of cooking wine, 15 parts of sesame oil, chilli oil
40 parts, 1.2 parts of potassium sorbate.
A kind of red oil flavor fermented bean curd, is prepared by following steps：
（1）It is by bean curd cutting, big fire Steam by water bath 35 minutes；
（2）It dries in the air at normal temperatures cool to 45 degree or so, is put into sealing appearance, is placed in and puts spontaneous fermentation 12 days at 30 DEG C；
（3）Above-mentioned parts by weight Chinese prickly ash, illiciumverum, fennel, cassia bark are put into pot, the clear water for adding in 4 times of amounts of total amount boils, and add in
Edible salt, monosodium glutamate, white granulated sugar, the cooking wine of above-mentioned parts by weight；Seasoning soup is made, dries in the air cool, it is spare；
（4）When bean curd grows floss, it is placed in seasoning soup and impregnates 8 days, and add in sesame oil, chilli oil, potassium sorbate；
（5）It pulls out, bottles together with appropriate seasoning soup, pack.
Claims (2)
1. a kind of red oil flavor fermented bean curd, it is characterised in that：It is prepared from the following raw materials in parts by weight：300-450 parts of bean curd, flower
1-3 parts of green pepper, 3-5 parts of illiciumverum, 1-2 parts of fennel, 2-4 parts of cassia bark, 20-30 parts of edible salt, 5-10 parts of monosodium glutamate, 3-8 parts of white granulated sugar, material
10-15 parts of wine, 10-20 parts of sesame oil, 30-50 parts of chilli oil, 0.8-1.5 parts of potassium sorbate.
2. a kind of red oil flavor fermented bean curd according to claim 1, it is characterised in that：It is prepared by following steps：
（1）It is by bean curd cutting, big fire Steam by water bath 30-35 minutes；
（2）It dries in the air at normal temperatures cool to 40-50 degree or so, is put into sealing holds, is placed in and puts spontaneous fermentation 10-15 days at 25-35 DEG C；
（3）Above-mentioned parts by weight Chinese prickly ash, illiciumverum, fennel, cassia bark are put into pot, the clear water that 3-5 times of total amount is measured is added in and boils, and add
Enter edible salt, monosodium glutamate, white granulated sugar, the cooking wine of above-mentioned parts by weight；Seasoning soup is made, dries in the air cool, it is spare；
（4）When bean curd grows floss, it is placed in seasoning soup and impregnates 5-10 days, and add in sesame oil, chilli oil, sorbic acid
Potassium；
（5）It pulls out, bottles together with appropriate seasoning soup, pack.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810151300.8A CN108208192A (en) | 2018-02-23 | 2018-02-23 | A kind of red oil flavor fermented bean curd and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810151300.8A CN108208192A (en) | 2018-02-23 | 2018-02-23 | A kind of red oil flavor fermented bean curd and preparation method thereof |
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| Publication Number | Publication Date |
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| CN108208192A true CN108208192A (en) | 2018-06-29 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810151300.8A Pending CN108208192A (en) | 2018-02-23 | 2018-02-23 | A kind of red oil flavor fermented bean curd and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110301482A (en) * | 2019-08-12 | 2019-10-08 | 周琪 | A kind of smelled Chinese cheese and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103355431A (en) * | 2013-07-25 | 2013-10-23 | 山西毛大姐食品有限公司 | Chilli oil fermented bean curd |
| CN105519694A (en) * | 2015-12-25 | 2016-04-27 | 长顺县赤丞种养殖农民专业合作社 | Making method of flavored fermented bean curds |
| CN106306069A (en) * | 2015-06-26 | 2017-01-11 | 姚克成 | Preparation method of fermented bean curds |
| CN106615183A (en) * | 2015-11-04 | 2017-05-10 | 李万美 | Fresh and fragrant fermented bean curd |
-
2018
- 2018-02-23 CN CN201810151300.8A patent/CN108208192A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103355431A (en) * | 2013-07-25 | 2013-10-23 | 山西毛大姐食品有限公司 | Chilli oil fermented bean curd |
| CN106306069A (en) * | 2015-06-26 | 2017-01-11 | 姚克成 | Preparation method of fermented bean curds |
| CN106615183A (en) * | 2015-11-04 | 2017-05-10 | 李万美 | Fresh and fragrant fermented bean curd |
| CN105519694A (en) * | 2015-12-25 | 2016-04-27 | 长顺县赤丞种养殖农民专业合作社 | Making method of flavored fermented bean curds |
Non-Patent Citations (1)
| Title |
|---|
| 曾学英: "《经典豆制品加工工艺与配方》", 31 August 2013, 湖南科学技术出版社 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110301482A (en) * | 2019-08-12 | 2019-10-08 | 周琪 | A kind of smelled Chinese cheese and preparation method thereof |
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Application publication date: 20180629 |
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