CN109463464A - A kind of stew in soy sauce dried bean curd - Google Patents
A kind of stew in soy sauce dried bean curd Download PDFInfo
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- CN109463464A CN109463464A CN201811506696.XA CN201811506696A CN109463464A CN 109463464 A CN109463464 A CN 109463464A CN 201811506696 A CN201811506696 A CN 201811506696A CN 109463464 A CN109463464 A CN 109463464A
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- bean curd
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- dried bean
- soy sauce
- stew
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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 stew in soy sauce dried bean curd of dried bean curd processing technique field, comprising the following steps: 1) makes dried bean curd block, including soaking soybean, defibrination, heating, solidification, compacting cut embryo;2) thick gravy is made, mineral water is put into pot and is boiled, is subsequently poured into halogen material small fire tanning 6-7h;3) stew in soy sauce dried bean curd is put into dried bean curd block and boils 20-25min after boiling thick gravy.Dried bean curd delicious taste obtained of the invention, is unlikely to deteriorate, long shelf-life.
Description
Technical field
The invention belongs to dried bean curd processing technique fields, and in particular to a kind of stew in soy sauce dried bean curd.
Background technique
Dried bean curd, one of Han nationality's traditional soybean product are the reprocessing products of bean curd.Salty perfume is tasty and refreshing, it is hard in tough, put long not
It is bad, it is to have one of cuisines in the Chinese major styles of cooking.Dried bean curd is full of nutrition, contains a large amount of protein, fat, carbon hydrate
Object, the also minerals containing a variety of needed by human body such as calcium, phosphorus, iron.Dried bean curd can add salt, fennel, flower in the production process
The condiment such as green pepper, aniseed, rhizoma zingiberis, it is not only fragrant but also fresh, it eats do not mind long, be known as " vegetarian ham ".
Since the protein content of dried bean curd is high, it is highly prone to mycotic infection and putrid and deteriorated, for Shelf-life, very
A large amount of additives are added in mostly illegal businessman during the preparation process, often edible that very big danger is caused to the health of consumer
Evil.
Summary of the invention
The invention is intended to provide a kind of stew in soy sauce dried bean curd, to solve existing dried bean curd by mycotic infection, corruption becomes
Matter leads to the problem that the shelf-life is short.
To solve the above-mentioned problems, the present invention provides following scheme: a kind of stew in soy sauce dried bean curd is made according to the following steps:
Step 1: impregnate: soybean is cleaned, impregnate it is spare;
Step 2: defibrination: with refining device by after soaked soybean defibrination, being separated with the screen to filtrate of 150-200 mesh
After obtain soya-bean milk;
Step 3: heating: heating soybean milk is obtained hot soya-bean milk to 95-100 DEG C;
Step 4: solidification: after hot soya-bean milk is cooled to 75-80 DEG C, magnesium chloride is added to the inside, the additional amount of magnesium chloride is
The 0.19-0.22% of hot soya-bean milk quality, solidification obtains Tofu pudding after standing;
Step 5: compacting: Tofu pudding being transferred in the infantees laid, is suppressed after infantees is sealed it, is obtained
Dried bean curd embryo;
Step 6: cutting embryo: infantees being thrown off, dried bean curd embryo is cut into dried bean curd block;
Step 7: preparing thick gravy: mineral water being put into pot and is boiled, halogen material small fire tanning 6-7h, the mine are subsequently poured into
The parts by weight of spring are 179-186 parts, and the halogen material is in parts by weight by 10-12 parts of lemon-grass, 6-7 parts of vegetable oil, capsicum
11-13 parts, 7-9 parts of Chinese prickly ash, 6-7 parts of cumin, 4-6 parts of edible salt, 3-5 parts of white granulated sugar, 3-4 parts of monosodium glutamate, 7-8 parts of chickens' extract and soy sauce
8-10 parts of compositions;
Step 8: stew in soy sauce: being put into dried bean curd block after thick gravy is boiled and boil 20-25min, it is spare to pull cooling out;
Step 9: charging: dried bean curd block and wine yeast being uniformly mixed by weight 1:0.04-0.06, stand 40-
50min adds auxiliary material and mixes with dried bean curd block, and the auxiliary material includes 0.3-0.5 parts of cordate houttuynia, chopped spring onion 0.1- in parts by weight
0.2 part, 0.2-0.3 parts of garlic, 0.1-0.5 parts of capsicum;
Step 10: packaging: will be fitted under vacuum conditions after the sterilization of mixed dried bean curd using in packaging bag, sealing is
It can.
The working principle of this programme and its utility model has the advantages that by dried bean curd block and wine yeast by weight 1 in this programme:
0.04-0.06 is left to ferment after mixing, and the nutritional ingredient of dried bean curd abundant in this way increases soft elasticity, generates after fermentation
Small molecule nutritional ingredient promotes to digest and assimilate.Then the ingredients such as cordate houttuynia, chopped spring onion, garlic and capsicum are added again, are contained in garlic
Allicin, allicin have preferable bactericidal effect, are able to suppress the growth of mould, and addition cordate houttuynia makes dried bean curd have fish
While raw meat grass peculiar taste, also have effects that do clearing heat and detoxicating, the carbuncle that disappears apocenosis, inducing diuresis for treating strangurtia, and contain in cordate houttuynia and wave
Hair oil, decanoy acetaldehyde containing antimicrobial component, methyl n nonyl ketone, laurene, lauryl aldehyde, capraldehyde, capric acid etc. in volatile oil, to catarrh
Coccus, Bacillus influenzae, pneumococcus, staphylococcus aureus have obvious inhibiting effect, also have to microorganism mould and yeast bright
Aobvious inhibiting effect, just can be reduced the quantity of mould in dried bean curd in this way during production, can also inhibit mould in later period storage
Breeding, to extend the shelf-life of dried bean curd.
Further, when the soaking soybean, the mass ratio of soybean and water is 1:3-4.The purpose is to fully inhale soybean
Water is swollen, and water is avoided to cause to waste too much.
Further, it in the step 6, after dried bean curd is cleaned up with clear water, is put into boiling water pot and scalds 7-9s.Its purpose
It is the beany flavor for removing dried bean curd.
Further, in the step 7 before stew in soy sauce, first dried bean curd block is placed in 40-50 DEG C of oil cauldron and fries 3-4min.Its
Purpose is to be further reduced the growth of mould.
Specific embodiment
Below by the further details of explanation of specific embodiment:
Embodiment 1: a kind of stew in soy sauce dried bean curd is made according to the following steps:
Step 1: impregnating: soybean being cleaned, impregnates spare, when soaking soybean, the mass ratio of soybean and water is 1:3;
Step 2: defibrination: with refining device by after soaked soybean defibrination, being obtained after being separated with the screen to filtrate of 150 mesh
To soya-bean milk;
Step 3: heating: heating soybean milk is obtained hot soya-bean milk to 95 DEG C;
Step 4: solidification: after hot soya-bean milk is cooled to 75 DEG C, magnesium chloride is added to the inside, the additional amount of magnesium chloride is heat
The 0.19% of soya-bean milk quality, solidification obtains Tofu pudding after standing;
Step 5: compacting: Tofu pudding being transferred in the infantees laid, is suppressed after infantees is sealed it, is obtained
Dried bean curd embryo;
Step 6: cutting embryo: infantees is thrown off, dried bean curd embryo is cut into dried bean curd block, then cleans up dried bean curd block with clear water,
7s is scalded in boiling water pot again;
Step 7: preparing thick gravy: mineral water being put into pot and is boiled, halogen material small fire tanning 6h, the mineral spring are subsequently poured into
The parts by weight of water are 179 parts, and the halogen material is in parts by weight by 10 parts of lemon-grass, 6 parts of vegetable oil, 11 parts of capsicum, Chinese prickly ash 7
Part, 6 parts of cumin, 4 parts of edible salt, 3 parts of white granulated sugar, 3 parts of monosodium glutamate, 7 parts of chickens' extract and 8 parts of soy sauce compositions;
Step 8: stew in soy sauce: dried bean curd block being placed in 40 DEG C of oil cauldron and fry 3min, then dried bean curd block is put into the halogen after boiling
20min is boiled in juice, and it is spare to pull cooling out;
Step 9: charging: dried bean curd block and wine yeast are uniformly mixed by weight 1:0.04, standing 40min, then plus
Enter auxiliary material to mix with dried bean curd block, the auxiliary material includes 0.3 part of cordate houttuynia, 0.1 part of chopped spring onion, 0.2 part of garlic, capsicum in parts by weight
0.1 part;
Step 10: packaging: will be fitted under vacuum conditions after the sterilization of mixed dried bean curd using in packaging bag, sealing is
It can.
Embodiment 2: a kind of stew in soy sauce dried bean curd is made according to the following steps:
Step 1: impregnating: soybean being cleaned, impregnates spare, when soaking soybean, the mass ratio of soybean and water is 2:7;
Step 2: defibrination: with refining device by after soaked soybean defibrination, being obtained after being separated with the screen to filtrate of 180 mesh
To soya-bean milk;
Step 3: heating: heating soybean milk is obtained hot soya-bean milk to 98 DEG C;
Step 4: solidification: after hot soya-bean milk is cooled to 78 DEG C, magnesium chloride is added to the inside, the additional amount of magnesium chloride is heat
The 0.20% of soya-bean milk quality, solidification obtains Tofu pudding after standing;
Step 5: compacting: Tofu pudding being transferred in the infantees laid, is suppressed after infantees is sealed it, is obtained
Dried bean curd embryo;
Step 6: cutting embryo: infantees is thrown off, dried bean curd embryo is cut into dried bean curd block, then cleans up dried bean curd block with clear water,
8s is scalded in boiling water pot again;
Step 7: preparing thick gravy: mineral water being put into pot and is boiled, halogen material small fire tanning 6.5h, the mine are subsequently poured into
The parts by weight of spring are 183 parts, and the halogen material is in parts by weight by 11 parts of lemon-grass, 6.5 parts of vegetable oil, 12 parts of capsicum, flower
8 parts of green pepper, 6.5 parts of cumin, 5 parts of edible salt, 4 parts of white granulated sugar, 3.5 parts of monosodium glutamate, 7.5 parts of chickens' extract and 9 parts of soy sauce compositions;
Step 8: stew in soy sauce: dried bean curd block is placed in 45 DEG C of oil cauldron fry 3.5min, then dried bean curd block is put into boil after
23min is boiled in thick gravy, and it is spare to pull cooling out;
Step 9: charging: dried bean curd block and wine yeast are uniformly mixed by weight 1:0.05, standing 45min, then plus
Enter auxiliary material to mix with dried bean curd block, the auxiliary material includes 0.4 part of cordate houttuynia in parts by weight, 0.15 part of chopped spring onion, 0.25 part of garlic, peppery
0.3 part of green pepper;
Step 10: packaging: will be fitted under vacuum conditions after the sterilization of mixed dried bean curd using in packaging bag, sealing is
It can.
Embodiment 3: a kind of stew in soy sauce dried bean curd is made according to the following steps:
Step 1: impregnating: soybean being cleaned, impregnates spare, when soaking soybean, the mass ratio of soybean and water is 1:4;
Step 2: defibrination: with refining device by after soaked soybean defibrination, being obtained after being separated with the screen to filtrate of 200 mesh
To soya-bean milk;
Step 3: heating: heating soybean milk is obtained hot soya-bean milk to 100 DEG C;
Step 4: solidification: after hot soya-bean milk is cooled to 80 DEG C, magnesium chloride is added to the inside, the additional amount of magnesium chloride is heat
The 0.22% of soya-bean milk quality, solidification obtains Tofu pudding after standing;
Step 5: compacting: Tofu pudding being transferred in the infantees laid, is suppressed after infantees is sealed it, is obtained
Dried bean curd embryo;
Step 6: cutting embryo: infantees is thrown off, dried bean curd embryo is cut into dried bean curd block, then cleans up dried bean curd block with clear water,
9s is scalded in boiling water pot again;
Step 7: preparing thick gravy: mineral water being put into pot and is boiled, halogen material small fire tanning 7h, the mineral spring are subsequently poured into
The parts by weight of water are 186 parts, and the halogen material is in parts by weight by 12 parts of lemon-grass, 7 parts of vegetable oil, 13 parts of capsicum, Chinese prickly ash 9
Part, 7 parts of cumin, 6 parts of edible salt, 5 parts of white granulated sugar, 4 parts of monosodium glutamate, 8 parts of chickens' extract and 10 parts of soy sauce compositions;
Step 8: stew in soy sauce: dried bean curd block being placed in 50 DEG C of oil cauldron and fry 4min, then dried bean curd block is put into the halogen after boiling
25min is boiled in juice, and it is spare to pull cooling out;
Step 9: charging: dried bean curd block and wine yeast are uniformly mixed by weight 1:0.06, standing 50min, then plus
Enter auxiliary material to mix with dried bean curd block, the auxiliary material include in parts by weight 0.5 part of cordate houttuynia, 0.2 part of chopped spring onion, 0.2-0.3 parts of garlic,
0.5 part of capsicum;
Step 10: packaging: will be fitted under vacuum conditions after the sterilization of mixed dried bean curd using in packaging bag, sealing is
It can.
Dried bean curd made from above-described embodiment and traditional dried bean curd are subjected to detection comparison, using Howard's mold count
Method, obtains that the experimental data are shown in the following table:
It can obviously be learnt by upper table, fungi count of the dried bean curd produced by the present invention than dried bean curd made from conventional method
It is low, and in subsequent preserving process, the reproduction speed of dried bean curd mould of the invention is also dry well below traditional bean curd.
Claims (4)
1. a kind of stew in soy sauce dried bean curd, it is characterised in that: be made according to the following steps:
Step 1: impregnate: soybean is cleaned, impregnate it is spare;
Step 2: defibrination: with refining device by after soaked soybean defibrination, being obtained after being separated with the screen to filtrate of 150-200 mesh
To soya-bean milk;
Step 3: heating: heating soybean milk is obtained hot soya-bean milk to 95-100 DEG C;
Step 4: solidification: after hot soya-bean milk is cooled to 75-80 DEG C, magnesium chloride is added to the inside, the additional amount of magnesium chloride is hot beans
The 0.19-0.22% of quality is starched, solidification obtains Tofu pudding after standing;
Step 5: compacting: Tofu pudding being transferred in the infantees laid, is suppressed after infantees is sealed it, dried bean curd is obtained
Embryo;
Step 6: cutting embryo: infantees being thrown off, dried bean curd embryo is cut into dried bean curd block;
Step 7: preparing thick gravy: mineral water being put into pot and is boiled, halogen material small fire tanning 6-7h, the mineral water are subsequently poured into
Parts by weight be 179-186 parts, the halogen material is in parts by weight by 10-12 parts of lemon-grass, 6-7 parts of vegetable oil, capsicum 11-13
Part, 7-9 parts of Chinese prickly ash, 6-7 parts of cumin, 4-6 parts of edible salt, 3-5 parts of white granulated sugar, 3-4 parts of monosodium glutamate, 7-8 parts of chickens' extract and soy sauce 8-10
Part composition;
Step 8: stew in soy sauce: being put into dried bean curd block after thick gravy is boiled and boil 20-25min, it is spare to pull cooling out;
Step 9: charging: dried bean curd block and wine yeast are uniformly mixed by weight 1:0.04-0.06, stand 40-50min,
It adds auxiliary material to mix with dried bean curd block, the auxiliary material includes 0.3-0.5 parts of cordate houttuynia in parts by weight, 0.1-0.2 parts of chopped spring onion, big
0.2-0.3 parts of garlic, 0.1-0.5 parts of capsicum;
Step 10: packaging: will mixed dried bean curd sterilization after under vacuum conditions is fitted into use packaging bag in, sealing.
2. a kind of stew in soy sauce dried bean curd according to claim 1, it is characterised in that: when the soaking soybean, soybean and water
Mass ratio is 1:3-4.
3. a kind of stew in soy sauce dried bean curd according to claim 2, it is characterised in that: in the step 6, by dried bean curd clear water
After cleaning up, it is put into boiling water pot and scalds 7-9s.
4. a kind of stew in soy sauce dried bean curd according to claim 3, it is characterised in that: in the step 7 before stew in soy sauce, first by beans
Dry block, which is placed in 40-50 DEG C of oil cauldron, fries 3-4min.
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Cited By (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN109757567A (en) * | 2019-03-26 | 2019-05-17 | 贵州大学 | A kind of preparation method of halogen dried bean curd |
CN110074201A (en) * | 2019-05-15 | 2019-08-02 | 寿县迎淮豆制品有限公司 | A kind of manufacture craft of spicy dried bean curd |
CN110839710A (en) * | 2019-11-26 | 2020-02-28 | 黑龙江惊哲森林食品集团有限公司 | Ferment vegetarian steak and preparation method thereof |
CN112450381A (en) * | 2020-11-25 | 2021-03-09 | 福州颐玖叁叁豆制品有限公司 | Marinated dried bean curd and preparation method thereof |
CN113966807A (en) * | 2021-10-12 | 2022-01-25 | 达州合得拢食品有限公司 | Production process of dried cow-hide bean curd with stomach nourishing effect |
-
2018
- 2018-12-10 CN CN201811506696.XA patent/CN109463464A/en active Pending
Cited By (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN109757567A (en) * | 2019-03-26 | 2019-05-17 | 贵州大学 | A kind of preparation method of halogen dried bean curd |
CN110074201A (en) * | 2019-05-15 | 2019-08-02 | 寿县迎淮豆制品有限公司 | A kind of manufacture craft of spicy dried bean curd |
CN110839710A (en) * | 2019-11-26 | 2020-02-28 | 黑龙江惊哲森林食品集团有限公司 | Ferment vegetarian steak and preparation method thereof |
CN112450381A (en) * | 2020-11-25 | 2021-03-09 | 福州颐玖叁叁豆制品有限公司 | Marinated dried bean curd and preparation method thereof |
CN113966807A (en) * | 2021-10-12 | 2022-01-25 | 达州合得拢食品有限公司 | Production process of dried cow-hide bean curd with stomach nourishing effect |
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