CN108935735A - flavor blood bean curd - Google Patents
flavor blood bean curd Download PDFInfo
- Publication number
- CN108935735A CN108935735A CN201810728973.5A CN201810728973A CN108935735A CN 108935735 A CN108935735 A CN 108935735A CN 201810728973 A CN201810728973 A CN 201810728973A CN 108935735 A CN108935735 A CN 108935735A
- Authority
- CN
- China
- Prior art keywords
- bean curd
- fire
- blood
- hours
- condiment
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
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Classifications
-
- 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 flavor blood bean curd, belong to the cured food-processing method that salts down.Its method is the meat piece that lean pork is cut into table tennis size, and white wine and condiment, sealed pickling is added；It is mixed in proportion after tender bean curd is smashed to pieces with fresh pig blood, glutinous rice flour, pig fat meat, salt, five-spice powder, obtains mixture；It by marinated meat piece and is rolled into a ball tightly at the shape that sticks together with mixture package, freezing is fire-cureed 24 hours after 3 hours with timber, is finally placed it in ventilated environment and is air-dried 15~20 days.Blood bean curd of the present invention is oily but not greasy, glutinous smooth mouth, and elasticity is good for chewing, has both the flavor of bean curd and bacon；It is a kind of blood bean curd with peculiar flavour.
Description
Technical field
The present invention relates to a kind of bean curd production method more particularly to a kind of flavor blood bean curd；Belong to the production for the cured food that salts down
Method.
Background technique
Blood bean curd after bean curd, fresh pig blood, pork, fragrance mixing mainly by rolling into a ball at the shape that sticks together, then through fire-cureing；Not only seek
Unique taste abundant and with dry bean curd and bacon is supported, be a kind of depth is salted down cured food by civil favorite one kind.
Currently, there are coarse mouthfeel, shortage chewing elasticity and toughness, taste list for the blood tofu product of conventional method production
One, quality is loose, is sliced the defects of not easily molded.
Summary of the invention
In view of the above defects of the prior art, the present invention is intended to provide a kind of delicate mouthfeel is smooth, chews elasticity
It is glutinous delicious with good toughness, perfume, have both the flavor blood bean curd of bacon characteristic.
To achieve the goals above, the invention adopts the following technical scheme: it includes tender bean curd；The preparation method is as follows:
1) lean pork is cut into the meat piece of table tennis size, immerses in white wine and pulls out；Uniformly smear condiment, sealed pickling one in surface
Week；The condiment is mixed by zanthoxylum powder, five-spice powder, monosodium glutamate, salt by the weight ratio of 5:5:1:3, lean pork and condiment
Weight ratio is 50:1；
2) it is pressed after smashing tender bean curd to pieces with fresh pig blood, glutinous rice flour, pig fat meat, salt, the five-spice powder for being cut into 20 × 20 × 20 ㎜
The weight ratio of 100:5:3:40:6.8:4 is uniformly mixed, and obtains mixture；
3) with mixture package by marinated meat piece, group tightly at the shape that sticks together, is sent into -10 DEG C of refrigerator-freezer and freezes 3 hours；
4) it will stick together to be placed in by the bean curd of freezing and fire-cure on frame, fire-cureed 24 hours with not grease-contained branch or sawdust, fire-cure temperature
Degree is 60~70 DEG C；
5) several apertures are being pricked out by the bean curd that the fire-cures surface that sticks together, is then placing it in ventilated environment and air-dries 15~20 days.
Compared with the prior art, the present invention can both increase the glutinous sliding mouth of bean curd due to being added to glutinous rice flour after curing
Sense can play the role of adhesive again；Make bean curd that still there is toughness and elasticity after air drying, improves chewing effect.In addition, by
In using refrigerating process, thus can bean curd stick together it is internal form several slight voids, can not only make bean curd stick together soft inner but also
Be conducive to bean curd to air-dry, while the grease of also absorbable fat meat, keep its oily but not greasy.Third, due to being added to by marinated
Meat stuffing, therefore blood tofu product has both bean curd and bacon flavor, mouthfeel and special taste.4th, it is fire-cureed twice due to using,
And puncture technique is used therebetween, therefore the steam inside meat stuffing and bean curd can not only be made to discharge, make moisture content inside and outside bean curd
It is close, consequently facilitating storage and improvement mouthfeel；And it also helps timber flue gas and fire-cures meat stuffing and form bacon smoke.The
Five, since glutinous rice flour is added, bean curd viscosity is good, slice is easy molding.
Specific embodiment
Below with reference to specific embodiment, the invention will be further described:
Embodiment 1
1) lean pork is cut into the meat piece of table tennis size, immerses in white wine and pulls out；Uniformly smear condiment, sealed pickling one in surface
Week；The condiment is mixed by zanthoxylum powder, five-spice powder, monosodium glutamate, salt by the weight ratio of 5:5:1:3, lean pork and condiment
Weight ratio is 50:1；
2) it is pressed after smashing tender bean curd to pieces with fresh pig blood, glutinous rice flour, pig fat meat, salt, the five-spice powder for being cut into 20 × 20 × 20 ㎜
The weight ratio of 100:5:3:40:6.8:4 is uniformly mixed, and obtains mixture；
3) with mixture package by marinated meat piece, group tightly at the shape that sticks together, is sent into -10 DEG C of refrigerator-freezer and freezes 3 hours；
4) it will stick together to be placed in by the bean curd of freezing and fire-cure on frame, fire-cureed 12 hours with not grease-contained branch or sawdust, fire-cure temperature
Degree is 60~70 DEG C；
5) going out several small ventilating holes by the bean curd that once the fire-cures surface puncture that sticks together, be then further continued for fire-cureing 12 hours；
6) it will stick together to be placed in ventilated environment by the bean curd fire-cureed twice and air-dry 15~20 days.
Claims (1)
1. a kind of flavor blood bean curd, including tender bean curd；It is characterized in that the preparation method is as follows:
1) lean pork is cut into the meat piece of table tennis size, immerses in white wine and pulls out；Uniformly smear condiment, sealed pickling one in surface
Week；The condiment is mixed by zanthoxylum powder, five-spice powder, monosodium glutamate, salt by the weight ratio of 5:5:1:3, lean pork and condiment
Weight ratio is 50:1；
2) it is pressed after smashing tender bean curd to pieces with fresh pig blood, glutinous rice flour, pig fat meat, salt, the five-spice powder for being cut into 20 × 20 × 20 ㎜
The weight ratio of 100:5:3:40:6.8:4 is uniformly mixed, and obtains mixture；
3) with mixture package by marinated meat piece, group tightly at the shape that sticks together, is sent into -10 DEG C of refrigerator-freezer and freezes 3 hours；
4) it will stick together to be placed in by the bean curd of freezing and fire-cure on frame, fire-cureed 12 hours with not grease-contained branch or sawdust, fire-cure temperature
Degree is 60~70 DEG C；
5) going out several small ventilating holes by the bean curd that once the fire-cures surface puncture that sticks together, be then further continued for fire-cureing 12 hours；
6) it will stick together to be placed in ventilated environment by the bean curd fire-cureed twice and air-dry 15~20 days.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810728973.5A CN108935735A (en) | 2018-07-05 | 2018-07-05 | flavor blood bean curd |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810728973.5A CN108935735A (en) | 2018-07-05 | 2018-07-05 | flavor blood bean curd |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108935735A true CN108935735A (en) | 2018-12-07 |
Family
ID=64485791
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810728973.5A Pending CN108935735A (en) | 2018-07-05 | 2018-07-05 | flavor blood bean curd |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108935735A (en) |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101564175A (en) * | 2009-06-01 | 2009-10-28 | 张永康 | Glutinous rice pig-blood sausage and production method thereof |
| CN103355425A (en) * | 2012-04-10 | 2013-10-23 | 黄晓玉 | Processing method of red bean curd food |
-
2018
- 2018-07-05 CN CN201810728973.5A patent/CN108935735A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101564175A (en) * | 2009-06-01 | 2009-10-28 | 张永康 | Glutinous rice pig-blood sausage and production method thereof |
| CN103355425A (en) * | 2012-04-10 | 2013-10-23 | 黄晓玉 | Processing method of red bean curd food |
Non-Patent Citations (2)
| Title |
|---|
| 周巍峙: "《中国节日志 姊妹节》", 30 November 2014, 北京：光明日报出版社 * |
| 清镇市民族宗教事务局: "《清镇少数民族百科》", 30 June 2016, 贵州民族出版社 * |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20181207 |
|
| RJ01 | Rejection of invention patent application after publication |