CN109042900A - Flavouring and preparation method thereof - Google Patents
Flavouring and preparation method thereof Download PDFInfo
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- CN109042900A CN109042900A CN201810931161.0A CN201810931161A CN109042900A CN 109042900 A CN109042900 A CN 109042900A CN 201810931161 A CN201810931161 A CN 201810931161A CN 109042900 A CN109042900 A CN 109042900A
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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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Abstract
The invention discloses a kind of flavouring preparation methods, including stock, and the defect ware of the leftover pieces of bean-curd roll and blinds is cut into less than or equal to the fragment of 10cm and is arranged fragment fluffy spare；Soup is simmered, fragrance is added to the water, boils and boils out fragrance, seasoning stirring and dissolving is added, boils to be made and expects that soup is spare；Stew in soy sauce will arrange fluffy fragment and be added in material soup, boil until fragment surface pulls obtained flavouring slurry out when gluing hand；It is die-filling, flavouring slurry is fitted into the mould disks for being covered with infantees, is wrapped up with infantees and covers flavouring slurry；Compacting, mould disks are overlayed in pressure rack, suppress 1.5h~2.0h, wherein it is primary every 15min~20min pressurization, flavouring is made after compression moulding.On the one hand above-mentioned preparation method improves the utilization rate of raw material, reduce production cost, also flavouring obtained can on the other hand be not easy loose in the case where edible and reprocessing, can stand the cooking of long period, boil.
Description
Technical field
The invention belongs to bean product manufacturing technology fields, and in particular to a kind of flavouring and preparation method thereof.
Background technique
The history that bean product have had more than 2,000 years in China, is favored by people, and the type for bean product of enriching constantly,
Such as bean-curd roll, blinds etc..But bean-curd roll and blinds often generate during the preparation process
The more underproof defect ware of leftover pieces and shape, for example, the leftover pieces that bean-curd roll scales off are prepared, preparation hundred
The substandard products with rotten side, disintegrating slag that leaf is selected.If these leftover pieces and defect ware, which directly abandon, will cause greatly to waste, and
The production cost of enterprise is increased, if addition makes again after directly crushing these leftover pieces or the underproof defect ware of shape
With having large effect to quality such as toughness, the mouthfeels of product.
Although 102187909 A of Chinese patent application CN discloses a kind of processing method of fragrant bean curd, only adopt
Fragrant bean curd is prepared with the leftover pieces of blinds, the bean curd of preparation is easy loosely, and mouthfeel is also poor.
Summary of the invention
How the present invention makes the leftover pieces of bean-curd roll, blinds etc. and shape unqualified in traditional bean product production
Defect ware obtain secondary use, and be not easy bean product obtained loosely, problem in good taste provides a kind of flavouring
And preparation method thereof.
A kind of flavouring preparation method provided by the invention, comprising the following steps:
The defect ware of the leftover pieces of bean-curd roll and blinds is cut into the fragment less than or equal to 10cm by stock, and will be described
Fragment arranges fluffy spare；
Soup is simmered, fragrance is added to the water, boils and boils out fragrance, seasoning stirring and dissolving is added, boils to be made and expects that soup is standby
With；
Stew in soy sauce will arrange the fluffy fragment and be added in the material soup, boils until fragment surface pulls system out when gluing hand
Obtain flavouring slurry；
It is die-filling, flavouring slurry is fitted into the mould disks for being covered with infantees, is wrapped up with the infantees and covers the flavouring
Slurry；
Compacting, mould disks are overlayed in pressure rack, suppress 1.5h~2.0h, wherein every 15min~20min pressurization one
It is secondary, the flavouring is made after compression moulding.
In one of the embodiments, in the material preparation step, the leftover pieces of the bean-curd roll are residual with the blinds
The weight ratio of substandard products is 77:27~63:33.
In one of the embodiments, in the stewing soup step, the seasoning includes the raw material of following parts by weight:
3.0 parts~5.0 portions sugar, 0.5 part~1.5 portions chickens' extracts, 4.0 parts~6.0 parts D-sorbites, 2.0 parts~4.0 parts lifes
Pumping, 5.0 parts~7.0 portions dark soy sauce and 2.0 parts~6.0 parts food plant glue.
In one of the embodiments, in the stewing soup step, the weight ratio of the seasoning and the water is 1:60
~10:60.
The food plant glue is xanthan gum, in guar gum, Arabic gum, konjac glucomannan in one of the embodiments,
Any one or a few.
In one of the embodiments, in the stew in soy sauce step, institute is added in fragment made from the defect ware as blinds
It states in material soup, after boiling 1min~3min, the fragment as made from the leftover pieces of bean-curd roll is added, continues to boil until the fragment
When hand is glued on surface, obtained flavouring slurry is pulled out.
In one of the embodiments, in the stew in soy sauce step, the total time boiled is 15min~20min.
In one of the embodiments, in the pressing step, pressing pressure is 5.0MPa~7.0MPa.
The present invention also provides a kind of flavouring, the flavouring is prepared using above-mentioned preparation method.
The flavouring is used to prepare beef in one of the embodiments,.
Above-mentioned flavouring preparation method prepares flavouring using two kinds of raw materials of leftover pieces of blinds defect ware and bean-curd roll, compares
In it is traditional using single blinds as raw material, on the one hand can make full use of production bean-curd roll generate leftover pieces, improve
The utilization rate of raw material, reduces production cost, on the other hand boils in material soup also by the fragment that cuts above-mentioned raw materials
Until blinds fragment surface glues hand, then the fragment is fitted into mould disks and suppresses 1.5h~2.0h, energy in a manner of the pressurization of interval
It is not easy flavouring obtained in the case where edible and reprocessing loose, the cooking of long period can be stood, boiled,
It is fluffy by arranging further to make fragment, so that the blinds fragment of different parts is uniformly mixed, makes final flavouring obtained
The defects of mouthfeel is more uniform, is not in hard-core, be not compromised by using two different raw materials generate flavouring interior laminate layer,
Piecemeal etc. is bad.
Specific embodiment
In order to make the objectives, technical solutions, and advantages of the present invention clearer, below in conjunction with specific embodiment pair
The present invention is further described.It should be appreciated that the specific embodiments described herein are only used to explain the present invention, but simultaneously
It is not used in the restriction present invention.
The flavouring preparation method of one embodiment of the invention, comprising the following steps:
The defect ware of the leftover pieces of bean-curd roll and blinds is cut into the fragment less than or equal to 10cm by stock, and will be described
Fragment arranges fluffy spare；
Soup is simmered, fragrance is added to the water, boils and boils out fragrance, seasoning stirring and dissolving is added, boils to be made and expects that soup is standby
With；
Stew in soy sauce will arrange the fluffy fragment and be added in the material soup, boils until fragment surface pulls system out when gluing hand
Obtain flavouring slurry；
It is die-filling, flavouring slurry is fitted into the mould disks for being covered with infantees, is wrapped up with the infantees and covers the flavouring
Slurry；
Compacting, mould disks are overlayed in pressure rack, suppress 1.5h~2.0h, wherein every 15min~20min pressurization one
It is secondary, the flavouring is made after compression moulding.
Traditional flavouring generally uses soya bean to be prepared as a raw material, and also has using blinds or blinds defect ware as former
What material was prepared, but since bean product are many kinds of, defect ware, the life of bean-curd roll can be not only generated in blinds production process
A large amount of leftover pieces can be also generated during producing, inventor has found that by the leftover pieces of bean-curd roll and blinds defect ware
The flavouring prepared after directly crushing, toughness, mouthfeel are poor.If directlying adopt the preparation method with blinds manufacture flavouring, prepare
Bean curd be easy loose, mouthfeel is poor, and can obviously experience the difference of bean-curd roll and blinds in flavouring, and consumer is caused to eat
It is poor with experiencing.
The present inventor further study show that, boiling time when stew in soy sauce has weight to the quality of flavouring obtained
The influence wanted, it is excessively rotten, excessively soft to will lead to flavouring base if boiling time is too long, not can be carried out prolonged compacting, and prepare
Flavouring intensity is lower, easily-deformable；If boiling time is too short, flavouring will appear loose phenomenon, even across the pressure of long period
System, flavouring obtained are also easy loose.Further, it is prepared due to flavouring using blinds defect ware, since blinds is inferior
Product quality is different, and difference is also larger between different batches, obtained between different batches if only limiting stew in soy sauce step with boiling time
Flavouring quality differential is also larger, is not able to satisfy the requirement of the quality of production, and therefore, how to carry out stew in soy sauce step is by blinds defect ware
Prepare the key of flavouring, and under study for action it was unexpectedly observed that when blinds fragment is boiled glue hand to surface when, it is repressed after perfume (or spice)
Cake is i.e. only soft easily-deformable, and loose phenomenon will not occur.
Above-mentioned flavouring preparation method prepares flavouring using two kinds of raw materials of leftover pieces of blinds defect ware and bean-curd roll, compares
In it is traditional using single blinds as raw material, on the one hand can make full use of production bean-curd roll generate leftover pieces, improve
The utilization rate of raw material, reduces production cost, on the other hand boils in material soup also by the fragment that cuts above-mentioned raw materials
Until blinds fragment surface glues hand, then the fragment is fitted into mould disks and suppresses 1.5h~2.0h, energy in a manner of the pressurization of interval
It is not easy flavouring obtained in the case where edible and reprocessing loose, the cooking of long period can be stood, boiled,
It is fluffy by arranging further to make fragment, so that the blinds fragment of different parts is uniformly mixed, makes final flavouring obtained
The defects of mouthfeel is more uniform, is not in hard-core, be not compromised by using two different raw materials generate flavouring interior laminate layer,
Piecemeal etc. is bad.
As a kind of optional embodiment, in the material preparation step, the leftover pieces of the bean-curd roll and the blinds
The weight ratio of defect ware is 77:27~63:33.It is further preferred that the weight of the defect ware of the leftover pieces and blinds of bean-curd roll
Than for 7:3.Bean-curd roll and blinds are different types of bean product, and the weight ratio of the leftover pieces of bean-curd roll and blinds defect ware is not
Together, the quality of the flavouring of preparation is also not quite similar, when the weight ratio of the defect ware of the leftover pieces and blinds of bean-curd roll is 77:
When 27~63:33, the dosage of bean-curd roll leftover pieces is more, and the flavouring elasticity prepared is more preferable, and mouthfeel is more tough；Further,
When the weight ratio of the defect ware of the leftover pieces and blinds of bean-curd roll is 7:3, it can be ensured that flavouring quality is more stable, and elasticity is more
Height, toughness are more preferable.
As a kind of optional embodiment, in the stewing soup step, the seasoning includes the original of following parts by weight
Material: 3.0 parts~5.0 portions sugar, 0.5 part~1.5 portions chickens' extracts, 4.0 parts~6.0 parts D-sorbites, 2.0 parts~4.0 parts light soy sauce, 5.0
Part~7.0 portions of dark soy sauce and 2.0 parts~6.0 parts food plant glue.Simmer soup step be in order to make when stew in soy sauce flavouring have specifically for
Taste in the present invention, passes through the above-mentioned formula of seasoning, energy generally according to needing to be added suitable fragrance and seasoning
Enough make the flavouring of preparation that there is pleasant mouthfeel, color and fragrance, and suitable using natural plant gum due to joined, so as to
The consolidation strength of flavouring is enough improved, even if can also make flavouring block type obtained complete, table using blinds defect ware as raw material
Skinning explanation in face is not easy loose, decorative pattern cleaning, and without ponding after incision, the not rotten heart, level bonding is clear, chewy in taste.Further
Optionally, food plant glue is xanthan gum, guar gum, Arabic gum, any one or a few in konjac glucomannan.Further may be used
Selection of land, the food plant glue are xanthan gum, guar gum, Arabic gum, any one or a few in konjac glucomannan.
As a kind of optional embodiment, in the stewing soup step, the weight ratio of the seasoning and the water is 1:
60~10:60.Expect in soup, the content of seasoning certainly will influence color, taste and mouthfeel through expecting the flavouring of soup stew in soy sauce, this reality
Example is applied by making weight ratio 1:60~10:60 of seasoning and water, can make the flavouring of preparation that the uniform light brown of color be presented
Color or brown, and it is suitable for that the consumer for being suitble to taste lighter is edible, and fits through and the seasoning such as capsicum is added that mouthfeel is light
Material meets the heavier taste demand of consumer.
As a kind of optional embodiment, in stew in soy sauce step, the weight ratio of fragment and material soup is 1:1~5:8.More preferably
The weight ratio of ground, fragment and material soup is 5:6.When the weight ratio of fragment and material soup is 1:1~5:8, on the one hand fragment can be made complete
It is immersed in material soup entirely, just also fragment is tasty, paints, and on the other hand, also can be avoided and causes to waste using excessive material soup.
Fragment made from the defect ware as blinds is added in the stew in soy sauce step as a kind of optional embodiment
In the material soup, after boiling 1min~3min, the fragment as made from the leftover pieces of bean-curd roll is added, continues to boil until described broken
When hand is glued on block surface, obtained flavouring slurry is pulled out.Since blinds and bean-curd roll are different bean product, boiled if being added in material soup simultaneously
Boiling then cannot make bean-curd roll fragment and blinds fragment reach the sticky state in surface simultaneously, make bean-curd roll boiling time process or hundred
Leaf boiling time is too short, influences the flavouring mouthfeel finally prepared.As making described in the addition of the fragment as made from the defect ware of blinds
Expect the early 1min~3min of fragment made from the leftover pieces in soup than bean-curd roll, fragment made from the defect ware of blinds and beans can be made
Fragment made from the leftover pieces of corruption volume reaches the sticky state in surface simultaneously, and the defect ware of blinds is made when so as to make compacting
Fragment and bean-curd roll leftover pieces made from fragment can bind well, enough make flavouring obtained edible and reprocess
In the case of be not easy loose, the cooking of long period can be stood, boiled, and be not in since part fragment is not cooked
Appearance, which is hardened etc., influences mouthfeel situation.
As a kind of optional embodiment, in the stew in soy sauce step, the total time boiled is 15min~20min.Due to halogen
Boiling time when processed has important influence to the quality of flavouring obtained, will lead to flavouring base mistake if boiling time is too long
It is rotten, excessively soft, it not can be carried out prolonged compacting, and the flavouring intensity prepared is lower, it is easily-deformable；It is fragrant if boiling time is too short
Cake will appear loose phenomenon, and even across the compacting of long period, flavouring obtained is also easy loose.By checking blinds fragment
Whether viscous hand judges whether that stew in soy sauce completion can ensure that the stew in soy sauce time suitable when boiling in expecting soup, but due to stew in soy sauce process ratio
High-temperature boiling is relatively needed, if frequently operation difficulty artificially will certainly be increased with hand detection judgement.It was found by the inventors of the present invention that halogen
Also there is certain relationship in time processed with the water content of blinds, and therefore, the total time boiled is controlled in 20min~30min, and with
Foundation of the blinds moisture content as further control boiling time, when blinds moisture content is higher, then appropriate reduce is boiled
Total time, i.e., control be advisable close to 20min, when blinds moisture content is lower, then the total time boiled is appropriately extended, i.e.,
Control is advisable close to 30min, so as to according to blinds water content, boil when whether start viscous hand control and boil total time.It improves
The accuracy of stew in soy sauce time is controlled, to make flavouring stay in grade obtained, block shape is complete, and surface skining is explained not loose.
As a kind of optional embodiment, in the pressing step, pressing pressure is 5.0MPa~7.0MPa.Compacting pressure
Power has great influence for the bonding between the flavouring block type, thickness, blinds fragment of preparation.When pressing pressure is excessive, it is easy
Cause flavouring excessively thin, is easily broken.Although can by increase flavouring base thickness so that pressed flavouring thickness be suitable for,
It is to be easy to cause outside flavouring pine in tight, inside is under pressure lesser defect.When pressing pressure is too small, flavouring base cannot be compressed,
It is easy loose.The present embodiment is by making flavouring base, with a thickness of 4cm~6cm, suppress 1.5h~2.0h, and make to suppress in mould disks
Pressure maintains 5.0MPa~7.0MPa, primary every 15min~20min pressurization, can make flavouring blinds fragment obtained it
Between bond consolidation, level bonding is clear, and notch is neat.
The flavouring of one embodiment of the invention, the flavouring are prepared using above-mentioned preparation method.Above-mentioned preparation method system
Standby flavouring feature has been described above, and is not being repeated herein.
Still optionally further, above-mentioned flavouring can be further used for preparing beef.Beef is with beef-flavouring and group
A kind of bean product of fell sense, flavouring of the invention contain fragrance and seasoning in soup stock, assign flavouring beef-flavouring, match
It is quite similar with the mouthfeel of beef and full of nutrition to further increase the toughness of flavouring after compacting, it can be improved user
Vegetable protein abundant, and it is avoided that the high-fat danger of meat food.Further, which can be by into one
Step addition condiment prepares the beef product of different taste, such as spicy flavor, spicy flavor, cumin taste, barbecue taste
Deng.
1 to 5 pair of preparation method of the invention is described further with reference to embodiments.
Embodiment 1
The leftover pieces for producing bean-curd roll generation are cut into the bean-curd roll fragment of 10cm, the defect ware that blinds generates will be produced and cut
At the blinds fragment of 10cm, remove the excessive rotten side of blinds of disintegrating slag and moisture content therein, by 44.42kg bean-curd roll fragment with
15.57kg blinds fragment mixing final finishing is fluffy spare.
The 0.5kg spices bag for containing illiciumverum, cassia bark, spiceleaf, dried orange peel etc. is added in 60kg water, boils and boils out fragrance,
The seasoning stirring and dissolving of 1.0kg is added, boils and material soup is made.44.42kg is arranged into fluffy bean-curd roll fragment, material soup is added
In and reaction stirring up and down, boil after 1min and 15.57kg arrange to fluffy blinds fragment is added in material soup and reaction is stirred up and down
It mixes, boils 14min, bean-curd roll fragment and blinds fragment surface glue hand at this time, and steam off pot is pulled out, and flavouring base is made.It will be fragrant
Cake is fitted into the mould disks for being covered with infantees, and the bezel height of mould disks is 4cm, and the flavouring base of mold disk center is made to be higher than mold
The flavouring base on four side of disk, and wrapped up with infantees and cover flavouring base.
Mould disks equipped with flavouring base are overlayed in pressure rack, 1.5h are suppressed with the pressing pressure of 5.0MPa, every 15min
Pressurization is primary, and to ensure that pressure is enough, compression moulding takes off cloth spreading for cooling, and flavouring is made.After flavouring surface is lower than hand temperature, wet cloth is used
It covers on flavouring, is put into 0 DEG C~10 DEG C of freezer and saves.It is subsequent the processes such as packed, sterilized after sell or further again
Processing.
Wherein, the proportion of seasoning is as follows:
3.0kg sugar, 0.5kg chickens' extract, 4.0kg D-sorbite, 2.0kg light soy sauce, 5.0kg dark soy sauce and 2.0kg xanthan gum.
Embodiment 2
The leftover pieces for producing bean-curd roll generation are cut into the bean-curd roll fragment of 6cm, the defect ware that blinds generates will be produced and cut
At the blinds fragment of 6cm, remove the excessive rotten side of blinds of disintegrating slag and moisture content therein, by 23.86kg bean-curd roll fragment with
12.5kg blinds fragment mixing final finishing is fluffy spare.
The 0.8kg spices bag for containing illiciumverum, cassia bark, spiceleaf, dried orange peel etc. is added in 60kg water, boils and boils out fragrance,
The seasoning stirring and dissolving of 10.0kg is added, boils and material soup is made.23.86kg is arranged into fluffy bean-curd roll fragment, material soup is added
In and reaction stirring up and down, boil after 3min and 12.5kg arrange to fluffy blinds fragment is added in material soup and reaction is stirred up and down
It mixes, boils 27min, bean-curd roll fragment and blinds fragment surface glue hand at this time, and steam off pot is pulled out, and flavouring base is made.It will be fragrant
Cake is fitted into the mould disks for being covered with infantees, and the bezel height of mould disks is 6cm, and the flavouring base of mold disk center is made to be higher than mold
The flavouring base on four side of disk, and wrapped up with infantees and cover flavouring base.
Mould disks equipped with flavouring base are overlayed in pressure rack, 2.0h are suppressed with the pressing pressure of 7.0MPa, every 20min
Pressurization is primary, and to ensure that pressure is enough, compression moulding takes off cloth spreading for cooling, and flavouring is made.After flavouring surface is lower than hand temperature, wet cloth is used
It covers on flavouring, is put into 0 DEG C~10 DEG C of freezer and saves.It is subsequent the processes such as packed, sterilized after sell or further again
Processing.
Wherein, the proportion of seasoning is as follows:
5.0kg sugar, 1.5kg chickens' extract, 6.0kg D-sorbite, 4.0kg light soy sauce, 7.0kg dark soy sauce, 3.0kg xanthan gum and
3.0kg guar gum.
Embodiment 3
The leftover pieces for producing bean-curd roll generation are cut into the bean-curd roll fragment of 8cm, the defect ware that blinds generates will be produced and cut
At the blinds fragment of 8cm, the excessive rotten side of blinds of disintegrating slag and moisture content therein is removed, by 28kg bean-curd roll fragment and 12kg hundred
Leaf fragment mixing final finishing is fluffy spare.
The 0.7kg spices bag for containing illiciumverum, cassia bark, spiceleaf, dried orange peel etc. is added in 60kg water, boils and boils out fragrance,
The seasoning stirring and dissolving of 5.0kg is added, boils and material soup is made.28kg is arranged fluffy bean-curd roll fragment to be added in material soup simultaneously
12kg is arranged simultaneously reaction stirring up and down in fluffy blinds fragment addition material soup after boiling 2min, boiled by upper and lower reaction stirring
23min, bean-curd roll fragment and blinds fragment surface glue hand at this time, and steam off pot is pulled out, and flavouring base is made.Flavouring base is filled
Enter to be covered in the mould disks of infantees, the bezel height of mould disks is 5cm, and the flavouring base of mold disk center is made to be higher than four side of mould disks
Flavouring base, and wrapped up with infantees and cover flavouring base.
Mould disks equipped with flavouring base are overlayed in pressure rack, 1.8h are suppressed with the pressing pressure of 6.0MPa, every 18min
Pressurization is primary, and to ensure that pressure is enough, compression moulding takes off cloth spreading for cooling, and flavouring is made.After flavouring surface is lower than hand temperature, wet cloth is used
It covers on flavouring, is put into 0 DEG C~10 DEG C of freezer and saves.It is subsequent the processes such as packed, sterilized after sell or further again
Processing.
Wherein, the proportion of seasoning is as follows:
4.0kg sugar, 1.0kg chickens' extract, 5.0kg D-sorbite, 3.0kg light soy sauce, 6.0kg dark soy sauce and 4.0kg konjac glucomannan.
Embodiment 4
The leftover pieces for producing bean-curd roll generation are cut into the bean-curd roll fragment of 7cm, the defect ware that blinds generates will be produced and cut
At the blinds fragment of 7cm, the excessive rotten side of blinds of disintegrating slag and moisture content therein is removed, by 35kg bean-curd roll fragment and 15kg hundred
Leaf fragment mixing final finishing is fluffy spare.
The 0.5kg spices bag for containing illiciumverum, cassia bark, spiceleaf, dried orange peel etc. is added in 60kg water, boils and boils out fragrance,
The seasoning stirring and dissolving of 3.0kg is added, boils and material soup is made.35kg is arranged fluffy bean-curd roll fragment to be added in material soup simultaneously
15kg is arranged simultaneously reaction stirring up and down in fluffy blinds fragment addition material soup after boiling 2min, boiled by upper and lower reaction stirring
25min, bean-curd roll fragment and blinds fragment surface glue hand at this time, and steam off pot is pulled out, and flavouring base is made.Flavouring base is filled
Enter to be covered in the mould disks of infantees, the bezel height of mould disks is 5cm, and the flavouring base of mold disk center is made to be higher than four side of mould disks
Flavouring base, and wrapped up with infantees and cover flavouring base.
Mould disks equipped with flavouring base are overlayed in pressure rack, 1.5h are suppressed with the pressing pressure of 6.0MPa, every 15min
Pressurization is primary, and to ensure that pressure is enough, compression moulding takes off cloth spreading for cooling, and flavouring is made.After flavouring surface is lower than hand temperature, wet cloth is used
It covers on flavouring, is put into 0 DEG C~10 DEG C of freezer and saves.It is subsequent the processes such as packed, sterilized after sell or further again
Processing.
Wherein, the proportion of seasoning is as follows:
3.5kg sugar, 0.8kg chickens' extract, 5.5kg D-sorbite, 2.0kg light soy sauce, 7.0kg dark soy sauce, 2.0kg xanthan gum and
3kg Arabic gum.
Embodiment 5
The leftover pieces for producing bean-curd roll generation are cut into the bean-curd roll fragment of 3cm, the defect ware that blinds generates will be produced and cut
At the blinds fragment of 3cm, the excessive rotten side of blinds of disintegrating slag and moisture content therein is removed, by 42kg bean-curd roll fragment and 18kg hundred
Leaf fragment mixing final finishing is fluffy spare.
The 1.5kg spices bag for containing illiciumverum, cassia bark, spiceleaf, dried orange peel etc. is added in 60kg water, boils and boils out fragrance,
The seasoning stirring and dissolving of 3.0kg is added, boils and material soup is made.
42kg is arranged fluffy bean-curd roll fragment to be added in material soup and reaction stirring up and down, is boiled 18kg is whole after 2min
It manages fluffy blinds fragment and simultaneously reaction stirring up and down is added in material soup, boil 16min, at this time bean-curd roll fragment and blinds fragment table
Hand is glued in face, and steam off pot is pulled out, and flavouring base is made.Flavouring base is fitted into the mould disks for being covered with infantees, the frame of mould disks
Height is 5cm, so that the flavouring base of mold disk center is higher than the flavouring base on four side of mould disks, and wrapped up with infantees and cover flavouring
Base.
Mould disks equipped with flavouring base are overlayed in pressure rack, 1.5h are suppressed with the pressing pressure of 6.0MPa, every 15min
Pressurization is primary, and to ensure that pressure is enough, compression moulding takes off cloth spreading for cooling, and flavouring is made.After flavouring surface is lower than hand temperature, wet cloth is used
It covers on flavouring, is put into 0 DEG C~10 DEG C of freezer and saves.It is subsequent the processes such as packed, sterilized after sell or further again
Processing.
Wherein, the proportion of seasoning is as follows:
3.5kg sugar, 0.8kg chickens' extract, 5.5kg D-sorbite, 2.0kg light soy sauce, 7.0kg dark soy sauce, 2.0kg xanthan gum and
3kg Arabic gum.
Comparative example 1
The leftover pieces for producing bean-curd roll generation are cut into the bean-curd roll fragment of 8cm, the defect ware that blinds generates will be produced and cut
At the blinds fragment of 8cm, the excessive rotten side of blinds of disintegrating slag and moisture content therein is removed, by 35kg bean-curd roll fragment and 12kg hundred
Leaf fragment mixing final finishing is fluffy spare.
The 0.7kg spices bag for containing illiciumverum, cassia bark, spiceleaf, dried orange peel etc. is added in 60kg water, boils and boils out fragrance,
The seasoning stirring and dissolving of 5.0kg is added, boils and material soup is made.35kg is arranged fluffy bean-curd roll fragment to be added in material soup simultaneously
12kg is arranged simultaneously reaction stirring up and down in fluffy blinds fragment addition material soup after boiling 2min, boiled by upper and lower reaction stirring
23min, bean-curd roll fragment and blinds fragment surface glue hand at this time, and steam off pot is pulled out, and flavouring base is made.Flavouring base is filled
Enter to be covered in the mould disks of infantees, the bezel height of mould disks is 5cm, and the flavouring base of mold disk center is made to be higher than four side of mould disks
Flavouring base, and wrapped up with infantees and cover flavouring base.
Mould disks equipped with flavouring base are overlayed in pressure rack, 1.8h are suppressed with the pressing pressure of 6.0MPa, every 18min
Pressurization is primary, and to ensure that pressure is enough, compression moulding takes off cloth spreading for cooling, and flavouring is made.After flavouring surface is lower than hand temperature, wet cloth is used
It covers on flavouring, is put into 0 DEG C~10 DEG C of freezer and saves.It is subsequent the processes such as packed, sterilized after sell or further again
Processing.
Wherein, the proportion of seasoning is as follows:
4.0kg sugar, 1.0kg chickens' extract, 5.0kg D-sorbite, 3.0kg light soy sauce, 6.0kg dark soy sauce and 4.0kg konjac glucomannan.
Embodiment 2
The leftover pieces for producing bean-curd roll generation are cut into the bean-curd roll fragment of 8cm, the defect ware that blinds generates will be produced and cut
At the blinds fragment of 8cm, the excessive rotten side of blinds of disintegrating slag and moisture content therein is removed, by 26kg bean-curd roll fragment and 14kg hundred
Leaf fragment mixing final finishing is fluffy spare.
The 0.7kg spices bag for containing illiciumverum, cassia bark, spiceleaf, dried orange peel etc. is added in 60kg water, boils and boils out fragrance,
The seasoning stirring and dissolving of 5.0kg is added, boils and material soup is made.26kg is arranged fluffy bean-curd roll fragment to be added in material soup simultaneously
14kg is arranged simultaneously reaction stirring up and down in fluffy blinds fragment addition material soup after boiling 2min, boiled by upper and lower reaction stirring
23min, bean-curd roll fragment and blinds fragment surface glue hand at this time, and steam off pot is pulled out, and flavouring base is made.Flavouring base is filled
Enter to be covered in the mould disks of infantees, the bezel height of mould disks is 5cm, and the flavouring base of mold disk center is made to be higher than four side of mould disks
Flavouring base, and wrapped up with infantees and cover flavouring base.
Mould disks equipped with flavouring base are overlayed in pressure rack, 1.8h are suppressed with the pressing pressure of 6.0MPa, every 18min
Pressurization is primary, and to ensure that pressure is enough, compression moulding takes off cloth spreading for cooling, and flavouring is made.After flavouring surface is lower than hand temperature, wet cloth is used
It covers on flavouring, is put into 0 DEG C~10 DEG C of freezer and saves.It is subsequent the processes such as packed, sterilized after sell or further again
Processing.
Wherein, the proportion of seasoning is as follows:
4.0kg sugar, 1.0kg chickens' extract, 5.0kg D-sorbite, 3.0kg light soy sauce, 6.0kg dark soy sauce and 4.0kg konjac glucomannan.
Comparative example 3
The leftover pieces for producing bean-curd roll generation are cut into the bean-curd roll fragment of 8cm, the defect ware that blinds generates will be produced and cut
At the blinds fragment of 8cm, the excessive rotten side of blinds of disintegrating slag and moisture content therein is removed, by 28kg bean-curd roll fragment and 12kg hundred
Leaf fragment mixing final finishing is fluffy spare.
The 0.7kg spices bag for containing illiciumverum, cassia bark, spiceleaf, dried orange peel etc. is added in 60kg water, boils and boils out fragrance,
The seasoning stirring and dissolving of 5.0kg is added, boils and material soup is made.0.7kg is contained to the fragrance of illiciumverum, cassia bark, spiceleaf, dried orange peel etc.
Packet is added in 60kg water, boils and boils out fragrance, the seasoning stirring and dissolving of 5.0kg is added, and boils and material soup is made.28kg is whole
It manages fluffy bean-curd roll fragment and boils 12kg and arrange fluffy blinds fragment and be added in material soup and reaction stirring up and down, boil
25min, steam off pot, is pulled out, and flavouring base is made.
To be overlayed in pressure rack equipped with the mould disks of flavouring base, 40min suppressed with the pressing pressure of 6.0MPa, be pressed into
Type takes off cloth spreading for cooling, and flavouring is made.After flavouring surface is lower than hand temperature, is covered on flavouring with wet cloth, be put into 0 DEG C~10 DEG C of freezer
It saves.It is subsequent the processes such as packed, sterilized after sell or further reprocessing.
Wherein, the proportion of seasoning is as follows:
4.0kg sugar, 1.0kg chickens' extract, 5.0kg D-sorbite, 3.0kg light soy sauce, 6.0kg dark soy sauce and 4.0kg konjac glucomannan.
Comparative example 4
The leftover pieces for producing bean-curd roll generation are cut into the bean-curd roll fragment of 8cm, the defect ware that blinds generates will be produced and cut
At the blinds fragment of 8cm, the excessive rotten side of blinds of disintegrating slag and moisture content therein is removed, by 28kg bean-curd roll fragment and 12kg hundred
Leaf fragment mixing final finishing is fluffy spare.
The 0.7kg spices bag for containing illiciumverum, cassia bark, spiceleaf, dried orange peel etc. is added in 60kg water, boils and boils out fragrance,
The seasoning stirring and dissolving of 5.0kg is added, boils and material soup is made.28kg is arranged fluffy bean-curd roll fragment to be added in material soup simultaneously
12kg is arranged simultaneously reaction stirring up and down in fluffy blinds fragment addition material soup after boiling 2min, boiled by upper and lower reaction stirring
23min, bean-curd roll fragment and blinds fragment surface glue hand at this time, and steam off pot is pulled out, and flavouring base is made.Flavouring base is filled
Enter to be covered in the mould disks of infantees, the bezel height of mould disks is 5cm, and the flavouring base of mold disk center is made to be higher than four side of mould disks
Flavouring base, and wrapped up with infantees and cover flavouring base.
Mould disks equipped with flavouring base are overlayed in pressure rack, 1.8h are suppressed with the pressing pressure of 6.0MPa, every 18min
Pressurization is primary, and to ensure that pressure is enough, compression moulding takes off cloth spreading for cooling, and flavouring is made.After flavouring surface is lower than hand temperature, wet cloth is used
It covers on flavouring, is put into 0 DEG C~10 DEG C of freezer and saves.It is subsequent the processes such as packed, sterilized after sell or further again
Processing.
Wherein, the proportion of seasoning is as follows:
4.0kg sugar, 1.0kg chickens' extract, 5.0kg D-sorbite, 3.0kg light soy sauce and 6.0kg dark soy sauce.
Comparative example 5
The leftover pieces for producing bean-curd roll generation are cut into the bean-curd roll fragment of 8cm, the defect ware that blinds generates will be produced and cut
At the blinds fragment of 8cm, the excessive rotten side of blinds of disintegrating slag and moisture content therein is removed, by 28kg bean-curd roll fragment and 12kg hundred
Leaf fragment mixing final finishing is fluffy spare.
The 0.7kg spices bag for containing illiciumverum, cassia bark, spiceleaf, dried orange peel etc. is added in 60kg water, boils and boils out fragrance,
The seasoning stirring and dissolving of 5.0kg is added, boils and material soup is made.28kg is arranged fluffy bean-curd roll fragment to be added in material soup simultaneously
12kg is arranged simultaneously reaction stirring up and down in fluffy blinds fragment addition material soup after boiling 2min, boiled by upper and lower reaction stirring
5min, bean-curd roll fragment and blinds fragment surface glue hand at this time, and steam off pot is pulled out, and flavouring base is made.Flavouring base is packed into
It is covered in the mould disks of infantees, the bezel height of mould disks is 5cm, and the flavouring base of mold disk center is made to be higher than four side of mould disks
Flavouring base, and wrapped up with infantees and cover flavouring base.
Mould disks equipped with flavouring base are overlayed in pressure rack, 1.8h are suppressed with the pressing pressure of 6.0MPa, every 18min
Pressurization is primary, and to ensure that pressure is enough, compression moulding takes off cloth spreading for cooling, and flavouring is made.After flavouring surface is lower than hand temperature, wet cloth is used
It covers on flavouring, is put into 0 DEG C~10 DEG C of freezer and saves.It is subsequent the processes such as packed, sterilized after sell or further again
Processing.
Wherein, the proportion of seasoning is as follows:
4.0kg sugar, 1.0kg chickens' extract, 5.0kg D-sorbite, 3.0kg light soy sauce, 6.0kg dark soy sauce and 4.0kg konjac glucomannan.
Comparative example 6
The leftover pieces for producing bean-curd roll generation are cut into the bean-curd roll fragment of 8cm, the defect ware that blinds generates will be produced and cut
At the blinds fragment of 8cm, the excessive rotten side of blinds of disintegrating slag and moisture content therein is removed, by 28kg bean-curd roll fragment and 12kg hundred
Leaf fragment mixing final finishing is fluffy spare.
The 0.7kg spices bag for containing illiciumverum, cassia bark, spiceleaf, dried orange peel etc. is added in 60kg water, boils and boils out fragrance,
The seasoning stirring and dissolving of 5.0kg is added, boils and material soup is made.28kg is arranged fluffy bean-curd roll fragment to be added in material soup simultaneously
12kg is arranged simultaneously reaction stirring up and down in fluffy blinds fragment addition material soup after boiling 2min, boiled by upper and lower reaction stirring
35min, bean-curd roll fragment and blinds fragment surface glue hand at this time, and steam off pot is pulled out, and flavouring base is made.Flavouring base is filled
Enter to be covered in the mould disks of infantees, the bezel height of mould disks is 5cm, and the flavouring base of mold disk center is made to be higher than four side of mould disks
Flavouring base, and wrapped up with infantees and cover flavouring base.
Mould disks equipped with flavouring base are overlayed in pressure rack, 1.8h are suppressed with the pressing pressure of 6.0MPa, every 18min
Pressurization is primary, and to ensure that pressure is enough, compression moulding takes off cloth spreading for cooling, and flavouring is made.After flavouring surface is lower than hand temperature, wet cloth is used
It covers on flavouring, is put into 0 DEG C~10 DEG C of freezer and saves.It is subsequent the processes such as packed, sterilized after sell or further again
Processing.
Wherein, the proportion of seasoning is as follows:
4.0kg sugar, 1.0kg chickens' extract, 5.0kg D-sorbite, 3.0kg light soy sauce, 6.0kg dark soy sauce and 4.0kg konjac glucomannan.
It chooses the flavouring that 100 subjects prepare embodiment 1 to 5 and comparative example 1 to 6 and carries out double-blind,
Ask subject to give a mark in terms of the degree of packing, mouthfeel and appearance three, the degree of packing, mouthfeel and appearance be divided into 1,2,3,
4,5 score values, score value is higher, represents that the degree of packing is higher, mouthfeel is better and appearance is more complete, and embodiment and comparative example are made
Flavouring evaluation result it is as shown in table 1.
Flavouring evaluation result made from 1 embodiment of table and comparative example
It can be seen that flavouring made from embodiment 1 to 5 in the degree of packing, mouthfeel and appearance tripartite from the test result of table 1
The average mark in face is higher, and without scleroma, whole to reflect.The bean-curd roll fragment ratio of comparative example 1 and comparative example 2 due to addition
Example is too high or too low, causes the mouthfeel of flavouring poor.Comparative example 3 due to being added bean-curd roll fragment and blinds fragment, stew in soy sauce simultaneously
When boiling time it is identical, bean-curd roll fragment and blinds fragment fail to generate the sticky phenomenon in surface simultaneously, lead to flavouring viscous
Knotting strength reduces, and more loosely, and mouthfeel is poor, and there are the biggish mouthfeel defects of part fragment pellet hardness.Comparative example 4 due to
Food plant glue is not contained in seasoning ingredient, the flavouring of preparation is loose, and mouthfeel is poor, and appearance is also undesirable.5 stew in soy sauce of comparative example
When boiling time it is too short, flavouring internal bond is poor, and loosely, poor taste, appearance is also poor.Boiling time when 6 stew in soy sauce of comparative example
Too long, flavouring is excessively soft, and mouthfeel is poor, without tenacity, is easily broken.
Although the embodiments of the present invention has been shown and described above, it is to be understood that above-described embodiment is example
Property, it is not considered as limiting the invention, those skilled in the art within the scope of the invention can be to above-mentioned
Embodiment is changed, modifies, replacement and variant.
Claims (10)
1. a kind of flavouring preparation method, which comprises the following steps:
The defect ware of the leftover pieces of bean-curd roll and blinds is cut into the fragment less than or equal to 10cm by stock, and by the fragment
It arranges fluffy spare；
Soup is simmered, fragrance is added to the water, boils and boils out fragrance, seasoning stirring and dissolving is added, boils to be made and expects that soup is spare；
Stew in soy sauce will arrange the fluffy fragment and be added in the material soup, boils until fragment surface is pulled out when gluing hand is made perfume
Cake slurry；
It is die-filling, flavouring slurry is fitted into the mould disks for being covered with infantees, is wrapped up with the infantees and covers the flavouring slurry；
Compacting, mould disks are overlayed in pressure rack, suppress 1.5h~2.0h, wherein, pressure primary every 15min~20min pressurization
The flavouring is made after type is made.
2. flavouring preparation method according to claim 1, which is characterized in that in the material preparation step, the bean-curd roll
Leftover pieces and the blinds defect ware weight ratio be 77:27~63:33.
3. flavouring preparation method according to claim 1, which is characterized in that in the stewing soup step, the seasoning
Raw material including following parts by weight:
3.0 parts~5.0 portions sugar, 0.5 part~1.5 portions chickens' extracts, 4.0 parts~6.0 parts D-sorbites, 2.0 parts~4.0 parts light soy sauce, 5.0
Part~7.0 portions of dark soy sauce and 2.0 parts~6.0 parts food plant glue.
4. flavouring preparation method according to claim 3, which is characterized in that the food plant glue is xanthan gum, Guar
Bean gum, Arabic gum, any one or a few in konjac glucomannan.
5. flavouring preparation method according to claim 3, which is characterized in that in the stewing soup step, the seasoning
Weight ratio with the water is 1:60~10:60.
6. flavouring preparation method according to claim 1, which is characterized in that, will be by blinds in the stew in soy sauce step
Fragment made from defect ware is added in the material soup, after boiling 1min~3min, is added broken as made from the leftover pieces of bean-curd roll
Block continues to boil until pulling obtained flavouring slurry out when the fragment surface glues hand.
7. flavouring preparation method according to claim 6, which is characterized in that in the stew in soy sauce step, total time for boiling
For 15min~20min.
8. according to claim 1 to flavouring preparation method described in 7 any one, which is characterized in that in the pressing step,
Pressing pressure is 5.0MPa~7.0MPa.
9. a kind of flavouring, which is characterized in that the flavouring is using the preparation method system as described in claim 1 to 8 any one
It is standby to form.
10. flavouring according to claim 9, which is characterized in that the flavouring is used to prepare beef.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810931161.0A CN109042900A (en) | 2018-08-15 | 2018-08-15 | Flavouring and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810931161.0A CN109042900A (en) | 2018-08-15 | 2018-08-15 | Flavouring and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
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| CN109042900A true CN109042900A (en) | 2018-12-21 |
Family
ID=64686987
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810931161.0A Withdrawn CN109042900A (en) | 2018-08-15 | 2018-08-15 | Flavouring and preparation method thereof |
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20060188637A1 (en) * | 2003-05-06 | 2006-08-24 | Hiroaki Iwamoto | Raw material for food containing soybean component, food containing soybeam component from the raw material, and process for producing the food containing soybean component |
| CN102187909A (en) * | 2010-03-03 | 2011-09-21 | 金兴仓 | Processing method of fragrant bean curd |
| CN102696774A (en) * | 2012-05-24 | 2012-10-03 | 苏州金记食品有限公司 | Preparation method for fragrant cakes |
| CN107136222A (en) * | 2017-05-22 | 2017-09-08 | 山东禹王生态食业有限公司 | A kind of beef dried bean curd containing soybean protein and preparation method thereof |
-
2018
- 2018-08-15 CN CN201810931161.0A patent/CN109042900A/en not_active Withdrawn
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20060188637A1 (en) * | 2003-05-06 | 2006-08-24 | Hiroaki Iwamoto | Raw material for food containing soybean component, food containing soybeam component from the raw material, and process for producing the food containing soybean component |
| CN102187909A (en) * | 2010-03-03 | 2011-09-21 | 金兴仓 | Processing method of fragrant bean curd |
| CN102696774A (en) * | 2012-05-24 | 2012-10-03 | 苏州金记食品有限公司 | Preparation method for fragrant cakes |
| CN107136222A (en) * | 2017-05-22 | 2017-09-08 | 山东禹王生态食业有限公司 | A kind of beef dried bean curd containing soybean protein and preparation method thereof |
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