CN110074201A - A kind of manufacture craft of spicy dried bean curd - Google Patents
A kind of manufacture craft of spicy dried bean curd Download PDFInfo
- Publication number
- CN110074201A CN110074201A CN201910403465.4A CN201910403465A CN110074201A CN 110074201 A CN110074201 A CN 110074201A CN 201910403465 A CN201910403465 A CN 201910403465A CN 110074201 A CN110074201 A CN 110074201A
- Authority
- CN
- China
- Prior art keywords
- bean curd
- dried bean
- manufacture craft
- oil
- spicy
- 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.)
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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
A kind of manufacture craft of spicy dried bean curd, it is golden yellow by the way that dried bean curd made of good quality soybeans is put into frying in oil cauldron, then halogen material, chilli powder, salt and clear water are added into oil cauldron, the mixture in oil cauldron is boiled, then pull dried bean curd out, obtains finished product after drying.The present embodiments relate to spicy dried bean curd taste it is aromatic, delicate mouthfeel, have certain elasticity and toughness, color, smell and taste are all good, and manufacture craft is simple, can scale of mass production.
Description
Technical field
The embodiment of the present invention belongs to food processing technology field more particularly to a kind of manufacture craft of spicy dried bean curd.
Background technique
Dried bean curd, also known as " vegetarian ham " belong to the reproduction fabricated product of soya-bean milk as a kind of traditional cuisines of China.Beans
It is dry as the simple product of comparison in bean product, each procedure of production does not destroy dried bean curd as bean product most
The nutritional ingredient on basis.
Dried bean curd is full of nutrition, the amino acid containing a large amount of protein and needed by human body, but dried bean curd currently on the market
Type it is too many, taste is single, is not able to satisfy the taste demand of most consumers.
Summary of the invention
The embodiment of the invention provides a kind of manufacture craft of spicy dried bean curd, specific fabrication processing includes following step
It is rapid:
Dried bean curd made of good quality soybeans is cut into the dried bean curd base that a length of 4cm, width 3cm, thickness are 1cm, then dried bean curd base is put
In the oil cauldron for entering the rapeseed oil equipped with 1kg, heating oil cauldron fries dried bean curd base two sides to golden yellow, using rapeseed oil come fried dried bean curd
Base can promote the mouthfeel and fragrance of dried bean curd base.
The clear water of 1kg, the salt of 50g, the halogen material packet of 200g and the chilli powder of 100g are added into above-mentioned oil cauldron, and
It is mixed, the pungent of the pot-stewed fowl and chilli powder that absorb dried bean curd base in halogen material packet.
The oil cauldron that clear water, salt, halogen material packet and chilli powder is added is heated, the mixture in pot is made to boil
2min can further accelerate absorption of the dried bean curd base to fragrance, make the mouthfeel of finished product more preferably.
Dried bean curd base in pot is pulled out, and drains moisture and oil on dried bean curd base, is packed dried bean curd base i.e. after draining
Finished product is obtained, the dried bean curd after draining can be preserved for a long time and be transported.
Bean product not only include essential amino acid, also include the minerals such as calcium, phosphorus, iron, have high nutriture value
Value, spicy dried bean curd is the deep processing to dried bean curd, and the manufacturing process of spicy dried bean curd will not destroy the nutritive value of dried bean curd itself,
Using rapeseed oil as the fried fragrance that can also enrich dried bean curd using oil of dried bean curd, make its special taste, color wine is red, has
Certain chewy texture and toughness, is suitable for the taste of most people.
Specific embodiment
The embodiment of the invention provides a kind of manufacture crafts of spicy dried bean curd, below by the technical solution of the embodiment of the present invention
Carry out complete, accurately description.The embodiment described is a part of the embodiments of the present invention, and not all embodiment.Base
Embodiment in the present invention, those of ordinary skill in the art obtain every other without making creative work
Embodiment belongs to protection scope of the present invention.
Embodiment:
A kind of manufacture craft of spicy dried bean curd, comprising the following steps:
Dried bean curd made of good quality soybeans is cut into the dried bean curd base that a length of 4cm, width 3cm, thickness are 1cm, then dried bean curd base is put
In the oil cauldron for entering the rapeseed oil equipped with 2kg, heating oil cauldron fries dried bean curd base two sides to golden yellow, using rapeseed oil come fried dried bean curd
Base can promote the mouthfeel and fragrance of dried bean curd base.
The clear water of 1kg, the salt of 50g, the halogen material packet of 200g and the chilli powder of 100g are added into above-mentioned oil cauldron, and
It is mixed, the pungent of the pot-stewed fowl and chilli powder that absorb dried bean curd base in halogen material packet.
The oil cauldron that clear water, salt, halogen material packet and chilli powder is added is heated, the mixture in pot is made to boil
2min can further accelerate absorption of the dried bean curd base to fragrance, make the mouthfeel of finished product more preferably.
Dried bean curd base in pot is pulled out, and drains moisture and oil on dried bean curd base, is packed dried bean curd base i.e. after draining
Finished product is obtained, the dried bean curd after draining can be preserved for a long time and be transported.
Bean product not only include essential amino acid, also include the minerals such as calcium, phosphorus, iron, have high nutriture value
Value, spicy dried bean curd is the deep processing to dried bean curd, and the manufacturing process of spicy dried bean curd will not destroy the nutritive value of dried bean curd itself,
Using rapeseed oil as the fried fragrance that can also enrich dried bean curd using oil of dried bean curd, make its special taste, color wine is red, there is one
Fixed chewy texture and toughness, is suitable for the taste of most people.
The foregoing is only a preferred embodiment of the present invention, but scope of protection of the present invention is not limited thereto,
Anyone skilled in the art in the technical scope disclosed by the present invention, according to the technique and scheme of the present invention and its
It improves design and is subject to equivalent substitution or change, should be covered by the scope of protection of the present invention.
Claims (4)
1. a kind of manufacture craft of spicy dried bean curd, which is characterized in that including the following steps:
A) dried bean curd base made of good quality soybeans is placed in oil cauldron, oil is reheated, keeps the frying of dried bean curd base golden yellow to two sides；
B clear water, salt, halogen material packet and chilli powder, and uniform stirring) will be poured into oil cauldron；
C the mixture in oil cauldron) is heated to 2min after boiling；
D) the dried bean curd base in oil cauldron is pulled out, and drains dried bean curd, is got product after packaging.
2. a kind of manufacture craft of spicy dried bean curd according to claim 1, it is characterised in that: described in step A)
Dried bean curd total weight parts are 2kg, and a length of 4cm of manufactured monolithic dried bean curd base, width 3cm, thickness 1cm.
3. a kind of manufacture craft of spicy dried bean curd according to claim 1, it is characterised in that: the oil in the oil cauldron is
Rapeseed oil, and the parts by weight of rapeseed oil are 1kg.
4. a kind of manufacture craft of spicy dried bean curd according to claim 1, it is characterised in that: the clear water, salt, halogen
The parts by weight of material packet and chilli powder are respectively 1kg, 50g, 200g and 100g.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910403465.4A CN110074201A (en) | 2019-05-15 | 2019-05-15 | A kind of manufacture craft of spicy dried bean curd |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910403465.4A CN110074201A (en) | 2019-05-15 | 2019-05-15 | A kind of manufacture craft of spicy dried bean curd |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN110074201A true CN110074201A (en) | 2019-08-02 |
Family
ID=67420328
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201910403465.4A Pending CN110074201A (en) | 2019-05-15 | 2019-05-15 | A kind of manufacture craft of spicy dried bean curd |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN110074201A (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103262895A (en) * | 2013-03-04 | 2013-08-28 | 浙江老爸食品有限公司 | Spicy dried bean curd sauce and preparation method thereof |
| CN106212704A (en) * | 2016-07-21 | 2016-12-14 | 马鞍山中安食品科技有限公司 | A kind of thick gravy is done and processing method |
| CN108606079A (en) * | 2018-06-25 | 2018-10-02 | 重庆渝金源食品有限公司 | A kind of spiced dried beancurd production method |
| CN108850192A (en) * | 2018-07-13 | 2018-11-23 | 吴佩莲 | A kind of preparation method that chilli bean curd is dry |
| CN109463464A (en) * | 2018-12-10 | 2019-03-15 | 贵州玉洁食品有限公司 | A kind of stew in soy sauce dried bean curd |
-
2019
- 2019-05-15 CN CN201910403465.4A patent/CN110074201A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103262895A (en) * | 2013-03-04 | 2013-08-28 | 浙江老爸食品有限公司 | Spicy dried bean curd sauce and preparation method thereof |
| CN106212704A (en) * | 2016-07-21 | 2016-12-14 | 马鞍山中安食品科技有限公司 | A kind of thick gravy is done and processing method |
| CN108606079A (en) * | 2018-06-25 | 2018-10-02 | 重庆渝金源食品有限公司 | A kind of spiced dried beancurd production method |
| CN108850192A (en) * | 2018-07-13 | 2018-11-23 | 吴佩莲 | A kind of preparation method that chilli bean curd is dry |
| CN109463464A (en) * | 2018-12-10 | 2019-03-15 | 贵州玉洁食品有限公司 | A kind of stew in soy sauce dried bean curd |
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| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20190802 |