CN108850192A - A kind of preparation method that chilli bean curd is dry - Google Patents
A kind of preparation method that chilli bean curd is dry Download PDFInfo
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- CN108850192A CN108850192A CN201810771647.2A CN201810771647A CN108850192A CN 108850192 A CN108850192 A CN 108850192A CN 201810771647 A CN201810771647 A CN 201810771647A CN 108850192 A CN108850192 A CN 108850192A
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- parts
- bean
- bean curd
- soya
- dried
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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 invention discloses a kind of preparation methods of dried bean curd, by weight, including following raw material：Fresh mung bean 16-18 parts, 8-12 parts of panda beans, 12-14 parts of navy bean, 6-8 parts of red bean, 14-16 parts of buckwheat, pass through sorting, defibrination, select bean curd, stew in soy sauce and etc. dried bean curd obtained bean curd is made by addition highland barley, and then promote the nutritional ingredient of dried bean curd, new fresh waxy corn is added simultaneously, corn juice, which increases in soya-bean milk, during defibrination improves the mouthfeel and sweetness of soya-bean milk, bean curd is pressed into selecting the soya-bean milk one starch and lead to together with leachate by that will will shred towards day simultaneously, so that there being capsicum inside dried bean curd, it is only that surface has pungent that dried bean curd is avoided when edible, and the problem that dried bean curd internal taste is more boring.
Description
Technical field
The invention belongs to food processing technology fields, and in particular to a kind of preparation method that chilli bean curd is dry.
Background technique
Dried bean curd is a kind of bean product, as soon as it has been favored by people since the appearance for the subdivision category of dried bean curd.It passes
The dried bean curd production process of system generally comprises：Sorting, defibrination, mashing off, filter pulp, point slurry, compacting, cutting block forming, seasoning, vacuum packet
Dress etc..But since dried bean curd production is all prepared using traditional raw materials such as soya beans, dried bean curd is prepared by stew in soy sauce, in beans
It is difficult to meet present people on dry-air blast taste to the pursuit in terms of food nutrition substance and health.
The prior art make chilli bean curd it is dry be by dried bean curd stew in soy sauce it is good after sprinkle paprika, in this way be only dried bean curd table
There is pungent in face, and internal pungent deficiency taste is boring.
Summary of the invention
The purpose of the present invention is to provide a kind of full of nutrition, mouthfeel it is soft it is glutinous, be rich in vitamin, the abundant spicy beans of pungent
Corruption is dry.
A kind of dry preparation method of chilli bean curd of the invention, includes the following steps：
(1) fresh mung bean 16-18 parts, 6-8 parts of semen viciae fabae, 12-14 parts of kidney bean, soya bean 6-8 of bright in color, full grains are chosen
It is part, 14-16 parts of highland barley, fresh waxy corn 9-11 parts new, it is impregnated 10-12 hour with 26-38 DEG C of water, is then rinsed and done with clear water
Only；
(2) add water defibrination, four angles of square filtering cloth are lifted to form hanging bag, a container is placed immediately below filter cloth
For holding juice, is poured into hanging bag after defibrination milled, shake hanging bag, carry out screenings separation, be eventually adding clear water filtering, slag stays
In hanging bag, juice enters in container；
(3) juice in container is poured into iron pan, is heated to boiling with high fire, be then placed in a slurry bucket, gypsum is added,
Carry out slurry, the weight ratio of gypsum and bean or pea is 1:6；
（4）It chooses to cut after 2-3 parts of removal chilli seeds of fresh capsicum annum fasciculatum and is chopped into capsicum grain, be put into 0.4-0.6 part of salt and pickle
3-4 minutes, it is filtered dry leachate, it is spare；
(5) soya-bean milk select slurry after the completion of according to soya-bean milk and bean dregs 15:1 ratio will select soya-bean milk, the step that slurry is completed（2）Screenings,
It is put on molding machine with capsicum leachate in the capsicum pickled and is squeezed and be dehydrated, obtain dried bean curd semifinished product, the beans after squeezing
Required size is made in dry body as requested；
(6) dried bean curd semifinished product is put into pot and is boiled with salt water, continue to boil 1-2 minutes, taken out；It is cooked with skin of soya-bean milk package after cooling
Beans base be first put into low temperature in oil cauldron and fry to skin of beancurd color in after golden yellow, after being wrapped up in rope bundle, place into thick gravy pot with small
Fire carries out stew in soy sauce 9-12 hours, and thick gravy, which is subject to, just floods dried bean curd semifinished product, until it is tasty, it is then dehydrated, spreads paprika, dries
It is dry, cooling, using Polythene Bag asepsis vacuum packing, sterilizing.
A kind of preparation method of above-mentioned dried bean curd, wherein step（5）The thick gravy is boiled by following raw material：Sauce
Oily 24 parts, 6 parts of rock sugar, 4 parts of brown sugar, 8 parts of dried peppermint leaf, 8 parts of pepper grain, 17 parts of salt, 5 parts of purple cool, 5 parts of fennel seeds, spiceleaf 3
Part, 3 parts of galanga.
Compared with prior art, the present invention there is obvious beneficial effect, as can be known from the above technical solutions:By adding highland barley
Bean curd is made, and then promotes the nutritional ingredient of dried bean curd, while adding new fresh waxy corn, corn juice increases to beans during defibrination
Improve the mouthfeel and sweetness of soya-bean milk in slurry, at the same by by towards day will shred together with leachate with select the soya-bean milk starched
One it is logical be pressed into bean curd so that there is capsicum inside dried bean curd, dried bean curd is avoided when edible and is only that there is pungent on surface, and
The more boring problem of dried bean curd internal taste.
Specific embodiment
Embodiment 1：
A kind of preparation method that chilli bean curd is dry, includes the following steps：
(1) choose bright in color, the fresh mung bean 18Kg of full grains, semen viciae fabae 6Kg, kidney bean 14Kg, soya bean 6Kg, highland barley 16Kg,
New fresh waxy corn 9Kg, is impregnated 10 hours with 38 DEG C of water, is then rinsed well with clear water；
(2) add water defibrination, four angles of square filtering cloth are lifted to form hanging bag, a container is placed immediately below filter cloth
For holding juice, is poured into hanging bag after defibrination milled, shake hanging bag, carry out screenings separation, be eventually adding clear water filtering, slag stays
In hanging bag, juice enters in container；
(3) juice in container is poured into iron pan, is heated to boiling with high fire, be then placed in a slurry bucket, gypsum is added,
Carry out slurry, the weight ratio of gypsum and bean or pea is 1:6；
（4）It chooses to cut after fresh capsicum annum fasciculatum 3Kg removal chilli seed and is chopped into capsicum grain, the salt for being put into 0.4Kg is 4 minutes marinated,
It is filtered dry leachate, it is spare；
(5) soya-bean milk select slurry after the completion of according to soya-bean milk and bean dregs 15:1 ratio will select soya-bean milk, the step that slurry is completed（2）Screenings,
It is put on molding machine with capsicum leachate in the capsicum pickled and is squeezed and be dehydrated, obtain dried bean curd semifinished product, the beans after squeezing
Required size is made in dry body as requested；
(6) dried bean curd semifinished product is put into pot and is boiled with salt water, continue to boil 1 minute, taken out；It is well-done with skin of soya-bean milk package after cooling
Beans base is first put into low temperature in oil cauldron and fries to skin of beancurd color in after golden yellow, after being wrapped up in rope bundle, places into thick gravy pot and uses small fire
It carries out stew in soy sauce 12 hours, thick gravy, which is subject to, just floods dried bean curd semifinished product, until tasty, be then dehydrated, spread paprika, is drying, cold
But, using Polythene Bag asepsis vacuum packing, sterilizing.
A kind of preparation method of dried bean curd as described above, wherein step（5）The thick gravy boiled by following raw material and
At：Soy sauce 24Kg, rock sugar 6Kg, brown sugar 4Kg, dried peppermint leaf 8Kg, pepper grain 8Kg, salt 17Kg, purple cool 5Kg, fennel seeds 5Kg, perfume (or spice)
Leaf 3Kg, galanga 3Kg.
Embodiment 2：
A kind of preparation method that chilli bean curd is dry, includes the following steps：
(1) fresh mung bean 16-18Kg, semen viciae fabae 6-8Kg, kidney bean 12-14Kg, the soya bean 6- of bright in color, full grains are chosen
8Kg, highland barley 14-16Kg, new fresh waxy corn 9-11Kg are impregnated 10-12 hours with 26-38 DEG C of water, are then rinsed with clear water dry
Only；
(2) add water defibrination, four angles of square filtering cloth are lifted to form hanging bag, a container is placed immediately below filter cloth
For holding juice, is poured into hanging bag after defibrination milled, shake hanging bag, carry out screenings separation, be eventually adding clear water filtering, slag stays
In hanging bag, juice enters in container；
(3) juice in container is poured into iron pan, is heated to boiling with high fire, be then placed in a slurry bucket, gypsum is added,
Carry out slurry, the weight ratio of gypsum and bean or pea is 1:6；
（4）It chooses to cut after fresh capsicum annum fasciculatum 2-3Kg removal chilli seed and is chopped into capsicum grain, the salt for being put into 0.4-0.6Kg is marinated
3-4 minutes, it is filtered dry leachate, it is spare；
(5) soya-bean milk select slurry after the completion of according to soya-bean milk and bean dregs 15:1 ratio will select soya-bean milk, the step that slurry is completed（2）Screenings,
It is put on molding machine with capsicum leachate in the capsicum pickled and is squeezed and be dehydrated, obtain dried bean curd semifinished product, the beans after squeezing
Required size is made in dry body as requested；
(6) dried bean curd semifinished product is put into pot and is boiled with salt water, continue to boil 1-2 minutes, taken out；It is cooked with skin of soya-bean milk package after cooling
Beans base be first put into low temperature in oil cauldron and fry to skin of beancurd color in after golden yellow, after being wrapped up in rope bundle, place into thick gravy pot with small
Fire carries out stew in soy sauce 9-12 hours, and thick gravy, which is subject to, just floods dried bean curd semifinished product, until it is tasty, it is then dehydrated, spreads paprika, dries
It is dry, cooling, using Polythene Bag asepsis vacuum packing, sterilizing.
A kind of preparation method of dried bean curd as described above, wherein step（5）The thick gravy boiled by following raw material and
At：Soy sauce 24Kg, rock sugar 6Kg, brown sugar 4Kg, dried peppermint leaf 8Kg, pepper grain 8Kg, salt 17Kg, purple cool 5Kg, fennel seeds 5Kg, perfume (or spice)
Leaf 3Kg, galanga 3Kg.
Embodiment 3：
A kind of preparation method that chilli bean curd is dry, includes the following steps：
(1) choose bright in color, the fresh mung bean 16Kg of full grains, semen viciae fabae 8Kg, kidney bean 12Kg, soya bean 8Kg, highland barley 14Kg,
New fresh waxy corn 11Kg, is impregnated 12 hours with 26 DEG C of water, is then rinsed well with clear water；
(2) add water defibrination, four angles of square filtering cloth are lifted to form hanging bag, a container is placed immediately below filter cloth
For holding juice, is poured into hanging bag after defibrination milled, shake hanging bag, carry out screenings separation, be eventually adding clear water filtering, slag stays
In hanging bag, juice enters in container；
(3) juice in container is poured into iron pan, is heated to boiling with high fire, be then placed in a slurry bucket, gypsum is added,
Carry out slurry, the weight ratio of gypsum and bean or pea is 1:6；
（4）It chooses to cut after fresh capsicum annum fasciculatum 2Kg removal chilli seed and is chopped into capsicum grain, the salt for being put into 0.6Kg is 3 minutes marinated,
It is filtered dry leachate, it is spare；
(5) soya-bean milk select slurry after the completion of according to soya-bean milk and bean dregs 15:1 ratio will select soya-bean milk, the step that slurry is completed（2）Screenings,
It is put on molding machine with capsicum leachate in the capsicum pickled and is squeezed and be dehydrated, obtain dried bean curd semifinished product, the beans after squeezing
Required size is made in dry body as requested；
(6) dried bean curd semifinished product is put into pot and is boiled with salt water, continue to boil 2 minutes, taken out；It is well-done with skin of soya-bean milk package after cooling
Beans base is first put into low temperature in oil cauldron and fries to skin of beancurd color in after golden yellow, after being wrapped up in rope bundle, places into thick gravy pot and uses small fire
It carries out stew in soy sauce 9 hours, thick gravy, which is subject to, just floods dried bean curd semifinished product, until tasty, be then dehydrated, spread paprika, is drying, cold
But, using Polythene Bag asepsis vacuum packing, sterilizing.
A kind of preparation method of dried bean curd as described above, wherein step（5）The thick gravy boiled by following raw material and
At：Soy sauce 24Kg, rock sugar 6Kg, brown sugar 4Kg, dried peppermint leaf 8Kg, pepper grain 8Kg, salt 17Kg, purple cool 5Kg, fennel seeds 5Kg, perfume (or spice)
Leaf 3Kg, galanga 3Kg.
The above described is only a preferred embodiment of the present invention, being not intended to limit the present invention in any form, appoint
What is to the above embodiments according to the technical essence of the invention any simply to repair without departing from technical solution of the present invention content
Change, equivalent variations and modification, all of which are still within the scope of the technical scheme of the invention.
Claims (2)
1. a kind of dry preparation method of chilli bean curd, includes the following steps：
(1) fresh mung bean 16-18 parts, 6-8 parts of semen viciae fabae, 12-14 parts of kidney bean, soya bean 6-8 of bright in color, full grains are chosen
It is part, 14-16 parts of highland barley, fresh waxy corn 9-11 parts new, it is impregnated 10-12 hour with 26-38 DEG C of water, is then rinsed and done with clear water
Only；
(2) add water defibrination, four angles of square filtering cloth are lifted to form hanging bag, a container is placed immediately below filter cloth
For holding juice, is poured into hanging bag after defibrination milled, shake hanging bag, carry out screenings separation, be eventually adding clear water filtering, slag stays
In hanging bag, juice enters in container；
(3) juice in container is poured into iron pan, is heated to boiling with high fire, be then placed in a slurry bucket, gypsum is added,
Carry out slurry, the weight ratio of gypsum and bean or pea is 1:6；
（4）It chooses to cut after 2-3 parts of removal chilli seeds of fresh capsicum annum fasciculatum and is chopped into capsicum grain, be put into 0.4-0.6 part of salt and pickle
3-4 minutes, it is filtered dry leachate, it is spare；
(5) soya-bean milk select slurry after the completion of according to soya-bean milk and bean dregs 15:1 ratio will select soya-bean milk, the step that slurry is completed（2）Screenings,
It is put on molding machine with capsicum leachate in the capsicum pickled and is squeezed and be dehydrated, obtain dried bean curd semifinished product, the beans after squeezing
Required size is made in dry body as requested；
(6) dried bean curd semifinished product is put into pot and is boiled with salt water, continue to boil 1-2 minutes, taken out；It is cooked with skin of soya-bean milk package after cooling
Beans base be first put into low temperature in oil cauldron and fry to skin of beancurd color in after golden yellow, after being wrapped up in rope bundle, place into thick gravy pot with small
Fire carries out stew in soy sauce 9-12 hours, and thick gravy, which is subject to, just floods dried bean curd semifinished product, until it is tasty, it is then dehydrated, spreads paprika, dries
It is dry, cooling, using Polythene Bag asepsis vacuum packing, sterilizing.
2. a kind of preparation method of dried bean curd as described in claim 1, it is characterised in that step（5）The thick gravy is by following
Raw material boils：It is 24 parts of soy sauce, 6 parts of rock sugar, 4 parts of brown sugar, 8 parts of dried peppermint leaf, 8 parts of pepper grain, 17 parts of salt, 5 parts of purple cool, small
5 parts of fennel, 3 parts of spiceleaf, 3 parts of galanga.
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| CN201810771647.2A CN108850192A (en) | 2018-07-13 | 2018-07-13 | A kind of preparation method that chilli bean curd is dry |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109757567A (en) * | 2019-03-26 | 2019-05-17 | 贵州大学 | A kind of preparation method of halogen dried bean curd |
| CN110074201A (en) * | 2019-05-15 | 2019-08-02 | 寿县迎淮豆制品有限公司 | A kind of manufacture craft of spicy dried bean curd |
| CN110754533A (en) * | 2019-11-13 | 2020-02-07 | 王雪琴 | Spicy dried bean curd and preparation method thereof |
| CN110754534A (en) * | 2019-11-13 | 2020-02-07 | 王雪琴 | Crisp bean curd and preparation method thereof |
-
2018
- 2018-07-13 CN CN201810771647.2A patent/CN108850192A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109757567A (en) * | 2019-03-26 | 2019-05-17 | 贵州大学 | A kind of preparation method of halogen dried bean curd |
| CN110074201A (en) * | 2019-05-15 | 2019-08-02 | 寿县迎淮豆制品有限公司 | A kind of manufacture craft of spicy dried bean curd |
| CN110754533A (en) * | 2019-11-13 | 2020-02-07 | 王雪琴 | Spicy dried bean curd and preparation method thereof |
| CN110754534A (en) * | 2019-11-13 | 2020-02-07 | 王雪琴 | Crisp bean curd and preparation method thereof |
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Application publication date: 20181123 |