CN108902343A - A kind of production method of Braised Tofu with Seafood cream - Google Patents
A kind of production method of Braised Tofu with Seafood cream Download PDFInfo
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- CN108902343A CN108902343A CN201811032244.2A CN201811032244A CN108902343A CN 108902343 A CN108902343 A CN 108902343A CN 201811032244 A CN201811032244 A CN 201811032244A CN 108902343 A CN108902343 A CN 108902343A
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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
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Abstract
A kind of production method of Braised Tofu with Seafood cream, the Braised Tofu with Seafood cream that the present invention makes is on the basis of original raw material soya bean, it is also added into the flesh of fish and shrimp, the bean curd taste made is more delicious, and nutrition is richer, and it joined bean dregs, fishbone, shrimp shell after fermentation and further ferment, mouthfeel, the taste for not only increasing fermented bean curd, increase the nutrition of fermented bean curd, fermented bean curd are made to have a distinctive flavour, also make raw material availability higher, reduce waste.
Description
Technical field：
The present invention relates to food processing technology fields, and in particular to a kind of production method of Braised Tofu with Seafood cream.
Background technique：
Fermented bean curd is also known as fermented bean curd, is that thousands of years of Han nationality's Traditional Folk cuisines are spread in China, in good taste, nutrition is high, is
Unfailing delicious food together.Fermented bean curd is all that nutritionist praises highly energetically as fermented soya bean and other bean product
Healthy food.Its very high bean product of raw material-dried bean curd originally nutritive value, protein content reaches 15-20%, with meat
Class is suitable, while rich in calcareous.The fermentation that have passed through mould in the manufacturing process of fermented bean curd makes the digestion and absorption of protein
Rate is higher, and vitamin content is richer.Because of the phytic acid in decomposed by microbial beans, so that script absorptivity is very low in soybean
The minerals such as iron, zinc be easier to be absorbed by the body.Simultaneously as Microbe synthesis general vegetable food unexistent dimension
Raw element B12, the people of vegetarian diet often eat a little fermented bean curd, can prevent pernicious anaemia.
Summary of the invention：
Technical problem to be solved by the present invention lies in provide a kind of production method of Braised Tofu with Seafood cream.
The following technical solution is employed for the technical problems to be solved by the invention to realize：
A kind of production method of Braised Tofu with Seafood cream, which is characterized in that be made of following steps：
(1) soya bean is sufficiently impregnated, fish, shrimp is cleaned out, pick out the flesh of fish, shrimp, it is spare to retain fishbone, shrimp shell；
(2) soya bean is mixed with the flesh of fish, shrimp, the water of 5 times of parts by weight of total weight is added, be added in soy bean milk making machine and be squeezed into beans
Slurry filters out spare after bean dregs；
(3) by heating soybean milk to 75-85 degree, brine point slurry, crouching brain 10-15min is added, then is wrapped up and is squeezed into gauze
Block-like bean curd；
(4) bean curd for making step 3 is cut into thumbnail, is put in steamer and steams 5-10 minutes；
(5) the steamed bean curd of step 4 is taken out after cooling, dispersion be placed on hollow out bamboo it is flat on, in the flat lower section of bamboo, there are 5-
The space of 8cm will be inoculated with strain on thumbnail, ferment 5-6 days at a temperature of 18-25 degree after sealing；
(6) after fermentation, thumbnail surface can cover with mycelia to step 5, and mycelia rubbing is opened, mycelia is made to wrap bean curd
Block；
(7) fishbone in step 1, shrimp shell are put in the oven of 180 degree and are baked 5-10 minutes, baked rear grinds and step
The rapid 2 bean dregs mixing filtered out, wrap the thumbnail that step 6 ferments, continue to be sealed by fermentation 3-4 days；
(8) salt, chilli powder, ginger mud, mashed garlic, pepper powder, zanthoxylum powder, preservative, white spirit mixed is uniform, it is made marinated
Material；
(9) thumbnail for handling step 8 well is arranged in the container sterilized, and pickled material lid is added and crosses thumbnail, puts
It is sealed preservation 5-10 days in the environment of 25-35 degree, that is, can be made into.
The soya bean, fish, shrimp mass ratio be 40：3：2-20：3：2.
The strain is by mucor and Rhizopus oligosporus according to 3:1 weight fraction ratio composition.
The bean curd, salt, chilli powder, ginger mud, mashed garlic, pepper powder, zanthoxylum powder, preservative, white wine mass ratio 10：3：
2：1：1：1：1：0.5：3.
The bamboo is flat will to be put into bamboo is flat in disinfectant by disinfection treatment before use, be heated, continued after boiling
It boils 10-20 minutes, closes fire and impregnate again 20-40 minutes, take out and dry.
The disinfectant is prepared from the following raw materials in parts by weight：10-20 parts of folium artemisiae argyi, 5-10 parts of yellow cinnamon leaf, rhizoma atractylodis 5-10
Part, 5-15 parts of garlic, 5-15 parts of ginger, 2-6 parts of orange peel, 2-6 parts of pomelo peel, 5-10 parts of light-coloured vinegar, 4-8 parts of salt, water 100-150
Part.
The disinfectant the production method is as follows：Folium artemisiae argyi, yellow cinnamon leaf, rhizoma atractylodis are cleaned up, garlic, ginger are sliced,
After orange peel, pomelo peel are cleaned up, fritter is cut, by folium artemisiae argyi, yellow cinnamon leaf, rhizoma atractylodis, garlic, ginger, orange peel, pomelo peel add
The water for entering one third parts by weight carries out small fire infusion, and is stirred continuously, after infusion 20-30 minutes, by folium artemisiae argyi, yellow cinnamon leaf,
Rhizoma atractylodis, garlic, ginger, orange peel, pomelo peel are pulled out, and salt is added and carries out grinding 10-15 minutes, again by ground mixed serum
It is added in the water of infusion, then remaining 2/3rds water is added, carry out second of infusion, small fire is carried out after boiling and is simmered
10-20 minutes.
The preservative is made by extracting in rice, the production method is as follows：After rice is soaked in water 1 hour, dry in the air
It is dry, it is put into the freezing chamber of -20 degree and carries out freezing 30 minutes, the rice after freezing is ground, by the rice meal after grinding
Water and complex enzyme is added, and carries out heat preservation enzymatic hydrolysis at a temperature of 35-45 DEG C, is again heated to reflux state insulated and stirred 10-
15min, centrifugation, takes upper layer enzymolysis liquid, and enzymolysis liquid is sent into freeze drier, and dry obtained solid is made through micronizer
Micro mist obtains preservative.
The complex enzyme is by mass ratio 2：1：1 protease, amylase and cellulase composition.
The beneficial effects of the invention are as follows：
1, the Braised Tofu with Seafood cream that the present invention makes is also added into the flesh of fish and shrimp on the basis of original raw material soya bean, makes
The bean curd taste that work comes out is more delicious, and nutrition is richer, and joined bean dregs, fishbone, shrimp shell after fermentation and further ferment, no
Mouthfeel, the taste for improving only fermented bean curd, increase the nutrition of fermented bean curd, fermented bean curd are made to have a distinctive flavour, also make raw material availability
It is higher, reduce waste；
2, bean curd is steamed before the post-fermentation that completes, and for sterilizing, effectively miscellaneous bacteria can be avoided to be mixed into, after influencing
Continuous ferment effect, while bean curd can be cured, excessive moisture is steamed, bean curd is excessively soft when subsequent bean curd being avoided to ferment
It is rotten, appearance, mouthfeel are influenced, also makes the fermented bean curd mouthfeel made more preferably more careful；
3, the bamboo of placement thumbnail is flat when will be marinated is carried out disinfection with disinfectant, is effectively avoided, harmful bacteria is mixed into, and influences to send out
Ferment effect, avoids fermented bean curd from addling；
4, disinfectant used in bamboo weaving uses natural disinfection disinfection composition, and health environment-friendly will not generate shadow to subsequent fermentation
It rings, and joined the preservative for extracting production by rice, both improved the preservation duration of fermented bean curd, it is also safer healthier.
Specific embodiment：
In order to be easy to understand the technical means, the creative features, the aims and the efficiencies achieved by the present invention, tie below
Specific embodiment is closed, the present invention is further explained.
Embodiment 1
A kind of production method of Braised Tofu with Seafood cream, which is characterized in that be made of following steps：
(1) soya bean is sufficiently impregnated, fish, shrimp is cleaned out, pick out the flesh of fish, shrimp, it is spare to retain fishbone, shrimp shell；
(2) soya bean is mixed with the flesh of fish, shrimp, the water of 5 times of parts by weight of total weight is added, be added in soy bean milk making machine and be squeezed into beans
Slurry filters out spare after bean dregs；
(3) by heating soybean milk to 75 degree, brine point slurry, crouching brain 10min is added, then wrapped up and squeezed into block-like with gauze
Bean curd；
(4) bean curd for making step 3 is cut into thumbnail, is put in steamer and steams 5 minutes；
(5) the steamed bean curd of step 4 is taken out after cooling, dispersion be placed on hollow out bamboo it is flat on, in the flat lower section of bamboo, there are 5cm
Space, strain will be inoculated on thumbnail, is fermented 5 days at a temperature of 18 degree after sealing；
(6) after fermentation, thumbnail surface can cover with mycelia to step 5, and mycelia rubbing is opened, mycelia is made to wrap bean curd
Block；
(7) fishbone in step 1, shrimp shell are put in the oven of 180 degree and are baked 5 minutes, baked rear grinds and step 2
The bean dregs mixing filtered out, wraps the thumbnail that step 6 ferments, and continues to be sealed by fermentation 3 days；
(8) salt, chilli powder, ginger mud, mashed garlic, pepper powder, zanthoxylum powder, preservative, white spirit mixed is uniform, it is made marinated
Material；
(9) thumbnail for handling step 8 well is arranged in the container sterilized, and pickled material lid is added and crosses thumbnail, puts
It is sealed preservation 5 days in the environment of 25 degree, that is, can be made into.
The soya bean, fish, shrimp mass ratio be 40：3：2.
The strain is by mucor and Rhizopus oligosporus according to 3:1 weight fraction ratio composition.
The bean curd, salt, chilli powder, ginger mud, mashed garlic, pepper powder, zanthoxylum powder, preservative, white wine mass ratio 10：3：
2：1：1：1：1：0.5：3.
The bamboo is flat will to be put into bamboo is flat in disinfectant by disinfection treatment before use, be heated, continued after boiling
It boils 10 minutes, closes fire and impregnate again 20 minutes, take out and dry.
The disinfectant is prepared from the following raw materials in parts by weight：10 parts of folium artemisiae argyi, 5 parts of yellow cinnamon leaf, 5 parts of rhizoma atractylodis, garlic 5
Part, 5 parts of ginger, 2 parts of orange peel, 2 parts of pomelo peel, 5 parts of light-coloured vinegar, 4 parts of salt, 100 parts of water.
The disinfectant the production method is as follows：Folium artemisiae argyi, yellow cinnamon leaf, rhizoma atractylodis are cleaned up, garlic, ginger are sliced,
After orange peel, pomelo peel are cleaned up, fritter is cut, by folium artemisiae argyi, yellow cinnamon leaf, rhizoma atractylodis, garlic, ginger, orange peel, pomelo peel add
The water for entering one third parts by weight carries out small fire infusion, and is stirred continuously, infusion after twenty minutes, by folium artemisiae argyi, yellow cinnamon leaf, grey
Art, garlic, ginger, orange peel, pomelo peel are pulled out, and salt is added and carries out grinding 10 minutes, ground mixed serum is added
In the water of infusion, then by remaining 2/3rds water addition, second of infusion is carried out, small fire is carried out after boiling and simmers 10 points
Clock.
The preservative is made by extracting in rice, the production method is as follows：After rice is soaked in water 1 hour, dry in the air
It is dry, it is put into the freezing chamber of -20 degree and carries out freezing 30 minutes, the rice after freezing is ground, by the rice meal after grinding
Water and complex enzyme is added, and carries out heat preservation enzymatic hydrolysis at a temperature of 35 DEG C, is again heated to reflux state insulated and stirred 10min, from
The heart takes upper layer enzymolysis liquid, and enzymolysis liquid is sent into freeze drier, and micro mist is made through micronizer in dry obtained solid, i.e.,
Preservative is made.
The complex enzyme is by mass ratio 2：1：1 protease, amylase and cellulase composition.
Embodiment 2
A kind of production method of Braised Tofu with Seafood cream, which is characterized in that be made of following steps：
(1) soya bean is sufficiently impregnated, fish, shrimp is cleaned out, pick out the flesh of fish, shrimp, it is spare to retain fishbone, shrimp shell；
(2) soya bean is mixed with the flesh of fish, shrimp, the water of 5 times of parts by weight of total weight is added, be added in soy bean milk making machine and be squeezed into beans
Slurry filters out spare after bean dregs；
(3) by heating soybean milk to 80 degree, brine point slurry, crouching brain 13min is added, then wrapped up and squeezed into block-like with gauze
Bean curd；
(4) bean curd for making step 3 is cut into thumbnail, is put in steamer and steams 8 minutes；
(5) the steamed bean curd of step 4 is taken out after cooling, dispersion be placed on hollow out bamboo it is flat on, in the flat lower section of bamboo, there are 6cm
Space, strain will be inoculated on thumbnail, is fermented 5 days at a temperature of 22 degree after sealing；
(6) after fermentation, thumbnail surface can cover with mycelia to step 5, and mycelia rubbing is opened, mycelia is made to wrap bean curd
Block；
(7) fishbone in step 1, shrimp shell are put in the oven of 180 degree and are baked 8 minutes, baked rear grinds and step 2
The bean dregs mixing filtered out, wraps the thumbnail that step 6 ferments, and continues to be sealed by fermentation 3 days；
(8) salt, chilli powder, ginger mud, mashed garlic, pepper powder, zanthoxylum powder, preservative, white spirit mixed is uniform, it is made marinated
Material；
(9) thumbnail for handling step 8 well is arranged in the container sterilized, and pickled material lid is added and crosses thumbnail, puts
It is sealed preservation 8 days in the environment of 30 degree, that is, can be made into.
The soya bean, fish, shrimp mass ratio be 30：3：2.
The strain is by mucor and Rhizopus oligosporus according to 3:1 weight fraction ratio composition.
The bean curd, salt, chilli powder, ginger mud, mashed garlic, pepper powder, zanthoxylum powder, preservative, white wine mass ratio 10：3：
2：1：1：1：1：0.5：3.
The bamboo is flat will to be put into bamboo is flat in disinfectant by disinfection treatment before use, be heated, continued after boiling
It boils 15 minutes, closes fire and impregnate again 30 minutes, take out and dry.
The disinfectant is prepared from the following raw materials in parts by weight：15 parts of folium artemisiae argyi, 8 parts of yellow cinnamon leaf, 8 parts of rhizoma atractylodis, garlic 10
Part, 10 parts of ginger, 4 parts of orange peel, 4 parts of pomelo peel, 8 parts of light-coloured vinegar, 6 parts of salt, 130 parts of water.
The disinfectant the production method is as follows：Folium artemisiae argyi, yellow cinnamon leaf, rhizoma atractylodis are cleaned up, garlic, ginger are sliced,
After orange peel, pomelo peel are cleaned up, fritter is cut, by folium artemisiae argyi, yellow cinnamon leaf, rhizoma atractylodis, garlic, ginger, orange peel, pomelo peel add
The water for entering one third parts by weight carries out small fire infusion, and is stirred continuously, after infusion 25 minutes, by folium artemisiae argyi, yellow cinnamon leaf, grey
Art, garlic, ginger, orange peel, pomelo peel are pulled out, and salt is added and carries out grinding 13 minutes, ground mixed serum is added
In the water of infusion, then by remaining 2/3rds water addition, second of infusion is carried out, small fire is carried out after boiling and simmers 15 points
Clock.
The preservative is made by extracting in rice, the production method is as follows：After rice is soaked in water 1 hour, dry in the air
It is dry, it is put into the freezing chamber of -20 degree and carries out freezing 30 minutes, the rice after freezing is ground, by the rice meal after grinding
Water and complex enzyme is added, and carries out heat preservation enzymatic hydrolysis at a temperature of 40 DEG C, is again heated to reflux state insulated and stirred 13min, from
The heart takes upper layer enzymolysis liquid, and enzymolysis liquid is sent into freeze drier, and micro mist is made through micronizer in dry obtained solid, i.e.,
Preservative is made.
The complex enzyme is by mass ratio 2：1：1 protease, amylase and cellulase composition.
Embodiment 3
A kind of production method of Braised Tofu with Seafood cream, which is characterized in that be made of following steps：
(1) soya bean is sufficiently impregnated, fish, shrimp is cleaned out, pick out the flesh of fish, shrimp, it is spare to retain fishbone, shrimp shell；
(2) soya bean is mixed with the flesh of fish, shrimp, the water of 5 times of parts by weight of total weight is added, be added in soy bean milk making machine and be squeezed into beans
Slurry filters out spare after bean dregs；
(3) by heating soybean milk to 85 degree, brine point slurry, crouching brain 15min is added, then wrapped up and squeezed into block-like with gauze
Bean curd；
(4) bean curd for making step 3 is cut into thumbnail, is put in steamer and steams 10 minutes；
(5) the steamed bean curd of step 4 is taken out after cooling, dispersion be placed on hollow out bamboo it is flat on, in the flat lower section of bamboo, there are 8cm
Space, strain will be inoculated on thumbnail, is fermented 6 days at a temperature of 25 degree after sealing；
(6) after fermentation, thumbnail surface can cover with mycelia to step 5, and mycelia rubbing is opened, mycelia is made to wrap bean curd
Block；
(7) fishbone in step 1, shrimp shell are put in the oven of 180 degree and are baked 10 minutes, baked rear grinds and step
The 2 bean dregs mixing filtered out, wrap the thumbnail that step 6 ferments, continue to be sealed by fermentation 4 days；
(8) salt, chilli powder, ginger mud, mashed garlic, pepper powder, zanthoxylum powder, preservative, white spirit mixed is uniform, it is made marinated
Material；
(9) thumbnail for handling step 8 well is arranged in the container sterilized, and pickled material lid is added and crosses thumbnail, puts
It is sealed preservation 10 days in the environment of 25-35 degree, that is, can be made into.
The soya bean, fish, shrimp mass ratio be 20：3：2.
The strain is by mucor and Rhizopus oligosporus according to 3:1 weight fraction ratio composition.
The bean curd, salt, chilli powder, ginger mud, mashed garlic, pepper powder, zanthoxylum powder, preservative, white wine mass ratio 10：3：
2：1：1：1：1：0.5：3.
The bamboo is flat will to be put into bamboo is flat in disinfectant by disinfection treatment before use, be heated, continued after boiling
It boils 20 minutes, closes fire and impregnate again 40 minutes, take out and dry.
The disinfectant is prepared from the following raw materials in parts by weight：20 parts of folium artemisiae argyi, 10 parts of yellow cinnamon leaf, 10 parts of rhizoma atractylodis, garlic
15 parts, 15 parts of ginger, 6 parts of orange peel, 6 parts of pomelo peel, 10 parts of light-coloured vinegar, 8 parts of salt, 150 parts of water.
The disinfectant the production method is as follows：Folium artemisiae argyi, yellow cinnamon leaf, rhizoma atractylodis are cleaned up, garlic, ginger are sliced,
After orange peel, pomelo peel are cleaned up, fritter is cut, by folium artemisiae argyi, yellow cinnamon leaf, rhizoma atractylodis, garlic, ginger, orange peel, pomelo peel add
The water for entering one third parts by weight carries out small fire infusion, and is stirred continuously, after infusion 30 minutes, by folium artemisiae argyi, yellow cinnamon leaf, grey
Art, garlic, ginger, orange peel, pomelo peel are pulled out, and salt is added and carries out grinding 10-15 minutes, ground mixed serum is added again
Enter in the water of infusion, then remaining 2/3rds water is added, carry out second of infusion, small fire is carried out after boiling and simmers 20 points
Clock.
The preservative is made by extracting in rice, the production method is as follows：After rice is soaked in water 1 hour, dry in the air
It is dry, it is put into the freezing chamber of -20 degree and carries out freezing 30 minutes, the rice after freezing is ground, by the rice meal after grinding
Water and complex enzyme is added, and carries out heat preservation enzymatic hydrolysis at a temperature of 45 DEG C, is again heated to reflux state insulated and stirred 15min, from
The heart takes upper layer enzymolysis liquid, and enzymolysis liquid is sent into freeze drier, and micro mist is made through micronizer in dry obtained solid, i.e.,
Preservative is made.
The complex enzyme is by mass ratio 2：1：1 protease, amylase and cellulase composition.
Control group 1
This control group content and 2 content of embodiment are essentially identical, and something in common no longer repeats, the difference is that：It does not adopt
The step of steaming in steamer is put in by the bean curd made.
Control group 2
This control group content and 2 content of embodiment are essentially identical, and something in common no longer repeats, the difference is that：In bamboo
It is flat to use preceding the step of not using disinfection.
Control group 3
This control group content and 2 content of embodiment are essentially identical, and something in common no longer repeats, the difference is that：Bamboo is flat
Disinfectant use commercially available common chemosterilant.
Control group 4
This control group content and 2 content of embodiment are essentially identical, and something in common no longer repeats, the difference is that：Anti-corrosion
Agent uses commercially available Determination of common preservatives.
Control group 5
This control group content and 2 content of embodiment are essentially identical, and something in common no longer repeats, the difference is that：Strain
Only with mucor.
1. embodiment of the present invention of table and control group experimental result
The above shows and describes the basic principles and main features of the present invention and the advantages of the present invention.The technology of the industry
Personnel are it should be appreciated that the present invention is not limited to the above embodiments, and the above embodiments and description only describe this
The principle of invention, without departing from the spirit and scope of the present invention, various changes and improvements may be made to the invention, these changes
Change and improvement all fall within the protetion scope of the claimed invention.The claimed scope of the invention by appended claims and its
Equivalent thereof.
Claims (7)
1. a kind of production method of Braised Tofu with Seafood cream, which is characterized in that be made of following steps：
(1) soya bean is sufficiently impregnated, fish, shrimp is cleaned out, pick out the flesh of fish, shrimp, it is spare to retain fishbone, shrimp shell；
(2) soya bean is mixed with the flesh of fish, shrimp, the water of 5 times of parts by weight of total weight is added, be added in soy bean milk making machine and be squeezed into soya-bean milk,
It filters out spare after bean dregs；
(3) by heating soybean milk to 75-85 degree, brine point slurry, crouching brain 10-15min is added, then is wrapped up with gauze and squeezes into bulk
Bean curd；
(4) bean curd for making step 3 is cut into thumbnail, is put in steamer and steams 5-10 minutes；
(5) the steamed bean curd of step 4 is taken out after cooling, dispersion be placed on hollow out bamboo it is flat on, in the flat lower section of bamboo, there are 5-8cm's
Space will be inoculated with strain on thumbnail, ferment 5-6 days at a temperature of 18-25 degree after sealing；
(6) after fermentation, thumbnail surface can cover with mycelia to step 5, and mycelia rubbing is opened, mycelia is made to wrap thumbnail；
(7) fishbone in step 1, shrimp shell are put in the oven of 180 degree and are baked 5-10 minutes, baked rear grinds and step 2
The bean dregs mixing filtered out, wraps the thumbnail that step 6 ferments, and continues to be sealed by fermentation 3-4 days；
(8) salt, chilli powder, ginger mud, mashed garlic, pepper powder, zanthoxylum powder, preservative, white spirit mixed is uniform, pickled material is made；
(9) thumbnail for handling step 8 well is arranged in the container sterilized, and pickled material lid is added and crosses thumbnail, is put in 25-
It is sealed preservation 5-10 days in the environment of 35 degree, that is, can be made into.
2. the production method of Braised Tofu with Seafood cream according to claim 1, which is characterized in that the soya bean, fish, shrimp quality
Than being 40：3：2-20：3：2.
3. the production method of Braised Tofu with Seafood cream according to claim 1, which is characterized in that the strain is by mucor and less
Spore head mold is according to 3:1 weight fraction ratio composition.
4. the production method of Braised Tofu with Seafood cream according to claim 1, it is characterised in that：The bean curd, salt, chilli powder,
Ginger mud, mashed garlic, pepper powder, zanthoxylum powder, preservative, white wine mass ratio 10：3：2：1：1：1：1：0.5：3.
5. the production method of Braised Tofu with Seafood cream according to claim 1, it is characterised in that：The bamboo is flat will be through before use
Disinfection treatment is crossed, is put into bamboo is flat in disinfectant, is heated, continue to boil 10-20 minutes after boiling, fire is closed and impregnates 20-40 again
Minute, it takes out and dries.
6. the production method of Braised Tofu with Seafood cream according to claim 5, which is characterized in that the disinfectant is by folium artemisiae argyi 10-
20 parts, it is 5-10 parts of yellow cinnamon leaf, 5-10 parts of rhizoma atractylodis, 5-15 parts of garlic, 5-15 parts of ginger, 2-6 parts of orange peel, 2-6 parts of pomelo peel, white
5-10 parts of vinegar, 4-8 parts of salt, 100-150 parts of water.
7. the production method of Braised Tofu with Seafood cream according to claim 6, it is characterised in that：The production method of the disinfectant
It is as follows：Folium artemisiae argyi, yellow cinnamon leaf, rhizoma atractylodis are cleaned up, garlic, ginger are sliced, after orange peel, pomelo peel are cleaned up, cut
Fritter, by folium artemisiae argyi, yellow cinnamon leaf, rhizoma atractylodis, garlic, ginger, the water that one third parts by weight are added in orange peel, pomelo peel carries out small
Fiery infusion, and be stirred continuously, after infusion 20-30 minutes, by folium artemisiae argyi, yellow cinnamon leaf, rhizoma atractylodis, garlic, ginger, orange peel, pomelo peel
It pulls out, salt is added and carries out grinding 10-15 minutes, ground mixed serum is added in the water of infusion, then by remaining three
/ bis- water is added, and carries out second of infusion, and small fire is carried out after boiling and is simmered 10-20 minutes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811032244.2A CN108902343A (en) | 2018-09-05 | 2018-09-05 | A kind of production method of Braised Tofu with Seafood cream |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811032244.2A CN108902343A (en) | 2018-09-05 | 2018-09-05 | A kind of production method of Braised Tofu with Seafood cream |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108902343A true CN108902343A (en) | 2018-11-30 |
Family
ID=64408473
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201811032244.2A Withdrawn CN108902343A (en) | 2018-09-05 | 2018-09-05 | A kind of production method of Braised Tofu with Seafood cream |
Country Status (1)
| Country | Link |
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| CN (1) | CN108902343A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112568387A (en) * | 2020-12-08 | 2021-03-30 | 海南热带海洋学院 | Fermented minced fish bean curd and preparation method thereof |
-
2018
- 2018-09-05 CN CN201811032244.2A patent/CN108902343A/en not_active Withdrawn
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112568387A (en) * | 2020-12-08 | 2021-03-30 | 海南热带海洋学院 | Fermented minced fish bean curd and preparation method thereof |
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Application publication date: 20181130 |