CN110122587A - A kind of preparation method being stored at room temperature peppery skin of beancurd of instant black - Google Patents
A kind of preparation method being stored at room temperature peppery skin of beancurd of instant black Download PDFInfo
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- CN110122587A CN110122587A CN201910552451.9A CN201910552451A CN110122587A CN 110122587 A CN110122587 A CN 110122587A CN 201910552451 A CN201910552451 A CN 201910552451A CN 110122587 A CN110122587 A CN 110122587A
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- beancurd
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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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- Engineering & Computer Science (AREA)
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- Polymers & Plastics (AREA)
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- Seasonings (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
The invention discloses a kind of preparation methods for being stored at room temperature peppery skin of beancurd of instant black, belong to peppery preparation technical field, existing peppery preparation process is complex, is not suitable for generally using, and in order to improve mouthfeel degree during preparation, it is added to a large amount of additive, to keeping the security performance of peppery item lower, and the peppery item of various additive is added, it may zinc-deficiency after eating, it directly will affect height and intellectual development, it is also possible to anaphylactia can be induced.The present invention pickles skin of beancurd by the method using meat curing food, to which the first time for realizing skin of beancurd is tasty, remove the beans taste in skin of beancurd, then skin of beancurd is poured by high-temperature hot oil, after making skin of beancurd tasty effect being more preferable at high temperature, and skin of beancurd cools, the time that the pungent and delicate flavour of peppery item are kept is longer, to keep the process of peppery item preparation more simple, and added material comes under seasoning encountered in life during entire preparation, improves safety.
Description
Technical field
The present invention relates to peppery preparation technical field, specially a kind of preparation side for being stored at room temperature peppery skin of beancurd of instant black
Method.
Background technique
Extraodinary flood disaster occurs for Hunan within 1998, causes crop loss serious, the main original of Pingjiang County soy sauce pickled bean curd industry
There is significantly production capacity decline in material soybean, directly causes crushing blow to soy sauce pickled bean curd industry, in order to support the family, the Pingjiang River
There is an urgent need to new outlets by county peasant, in this case, Pingjiang River Ren Qiu, the Pingjiang River that three town of Pingjiang County is rich in innovative spirit,
Li Meng energy, Zhong Qingyuan replace bean powder with flour in exploration, improve production technology, are processed using single-screw extrusion machine tool, are added
The condiments such as capsicum, Chinese prickly ash, cumin, sugar, salt, vegetable oil, the innovation peppery item of spicy, industry are named gluten, Pingjiang River people
Spicy, peppery item is called big gluten, plain Cowhells etc., it is the one kind being made into using wheat flour or other cereal, beans as primary raw material
Food.
However existing peppery preparation process is complex, is not suitable for generally using, and in order to mention during preparation
High mouthfeel degree, is added to a large amount of additive, to keep the security performance of peppery item lower, and adds the peppery item of various additive,
After edible may zinc-deficiency, directly will affect height and intellectual development, it is also possible to anaphylactia, such as asthma can be induced, very
To there is carcinogenic risk.
Summary of the invention
It is an object of the invention to: it is complex in order to solve existing peppery preparation process, be not suitable for generally using, and
Added with various additive in peppery item, after eating may zinc-deficiency, directly will affect height and intellectual development.It is also possible to can lure
Anaphylactia, such as asthma are sent out, or even has the problem of carcinogenic risk, a kind of system being stored at room temperature peppery skin of beancurd of instant black is provided
Preparation Method.
To achieve the above object, the invention provides the following technical scheme: a kind of instant black peppery skin of beancurd of being stored at room temperature
Preparation method, specifically includes the following steps:
Step 1: prepare material: oil, thick broad-bean sauce, chilli, chilli powder, Chinese prickly ash, cassia bark, illiciumverum, ginger, sugar, cooking wine, soy sauce, basin,
Soybean slips through the net, juice extractor, pot, gauze, shines net, bucket and water；
Step 2: soybean is placed in bucket, and is soaked in water, soaking time be 2 hours, when soybean particle impregnate it is full,
And the water in bucket adds water, then impregnate 2 hours, to obtain soybean material when having absorbed fastly into bucket again；
Step 3: being missed the water in soybean material using slipping through the net, only surplus soybean, then imports soybean in juice extractor, and add
Soybean is ground into soya-bean milk by juice extractor, is then filtered out the bean dregs in soya-bean milk using gauze, to obtain by a small amount of water
Pure soya-bean milk；
Step 4: the pure soya-bean milk being sieved is imported in pot, and high fire firing of uniting, evaporates the foam generated in sintering procedure, thus
The surface of pure soya-bean milk is set to generate a thin layer of skin, it is online that obtained skin is then placed on solarization, and takes and shone under sunlight
Dry-cure, to obtain skin of beancurd A；
Step 4: the skin of beancurd A bubble after drying is soft, then pinches skin of beancurd A with hand, drains the moisture in skin of beancurd A, and by skin of beancurd A
It is torn into suitable size, to obtain skin of beancurd B；
Step 5: skin of beancurd B being placed in basin, ginger, cooking wine, soy sauce are then added into basin, thick broad-bean sauce salts to skin of beancurd B down
System, makes skin of beancurd B color blackening, to obtain skin of beancurd C；
Step 6: adding a large amount of oil in pot, and pot is fired using high fire, make oily heat, then added into the oil heated
Chilli, chilli powder, Chinese prickly ash, cassia bark, illiciumverum, sugar, to obtain firing sauce；
Step 7: sauce directly being poured and is filled on skin of beancurd C, keeps skin of beancurd C tasty using high temperature, to obtain the peppery item of instant black.
Preferably, according to step 5, wherein ginger is in filament, and the additive amount of the soy sauce directly affects the color of peppery item.
Preferably, according to step 5: salting period is maintained at 1-2 hour.
Preferably, according to step 4, the soft or hard degree that the skin of beancurd impregnates is related with added immersion water.
Preferably, according to step 2, the water level added again is higher than 3-5 centimetres of soybean.
Preferably, according to step 2, the water level in the bucket is higher than 1-2 centimetres of soybean.
Compared with prior art, the beneficial effects of the present invention are: the present invention passes through the method pair using meat curing food
Skin of beancurd is pickled, so that the first time for realizing skin of beancurd is tasty, the beans taste in skin of beancurd is removed, then by high-temperature hot oil to beans
Skin is poured, after making skin of beancurd tasty effect being more preferable at high temperature, and skin of beancurd cools, time that the pungent and delicate flavour of peppery item are kept
It is longer, thus keep the process of peppery item preparation more simple, convenient for generally using, and added material during entire preparation
Material comes under seasoning encountered in life, to reduce costs, and improves safety, reduces the risk of illness.
Specific embodiment
Below in conjunction in the embodiment of the present invention, technical solution in the embodiment of the present invention is clearly and completely retouched
It states, it is clear that described embodiments are only a part of the embodiments of the present invention, instead of all the embodiments.Based on the present invention
In embodiment, every other implementation obtained by those of ordinary skill in the art without making creative efforts
Example, shall fall within the protection scope of the present invention.
Oil mentioned in the present invention, thick broad-bean sauce, chilli, chilli powder, Chinese prickly ash, cassia bark, illiciumverum, ginger, sugar, cooking wine, soy sauce,
Basin soybean, slips through the net, juice extractor (model JYL-C05), pot, gauze, shines net and bucket and in market or private can order institute
?.
A kind of preparation method being stored at room temperature peppery skin of beancurd of instant black, specifically includes the following steps:
Step 1: prepare material: oil, thick broad-bean sauce, chilli, chilli powder, Chinese prickly ash, cassia bark, illiciumverum, ginger, sugar, cooking wine, soy sauce, basin,
Soybean slips through the net, juice extractor, pot, gauze, shines net, bucket and water；
Step 2: soybean is placed in bucket, and is soaked in water, soaking time be 2 hours, when soybean particle impregnate it is full,
And the water in bucket adds water, then impregnate 2 hours, to obtain soybean material when having absorbed fastly into bucket again；
Step 3: being missed the water in soybean material using slipping through the net, only surplus soybean, then imports soybean in juice extractor, and add
Soybean is ground into soya-bean milk by juice extractor, is then filtered out the bean dregs in soya-bean milk using gauze, to obtain by a small amount of water
Pure soya-bean milk；
Step 4: the pure soya-bean milk being sieved is imported in pot, and high fire firing of uniting, evaporates the foam generated in sintering procedure, thus
The surface of pure soya-bean milk is set to generate a thin layer of skin, it is online that obtained skin is then placed on solarization, and takes and shone under sunlight
Dry-cure, to obtain skin of beancurd A；
Step 4: the skin of beancurd A bubble after drying is soft, then pinches skin of beancurd with hand, drains the moisture in skin of beancurd A, and by skin of beancurd A
It is torn into suitable size, to obtain skin of beancurd B；
Step 5: skin of beancurd B being placed in basin, ginger, cooking wine, soy sauce are then added into basin, thick broad-bean sauce salts to skin of beancurd B down
System, makes skin of beancurd B color blackening, to obtain skin of beancurd C；
Step 6: adding a large amount of oil in pot, and pot is fired using high fire, make oily heat, then added into the oil heated
Chilli, chilli powder, Chinese prickly ash, cassia bark, illiciumverum, sugar, to obtain firing sauce；
Step 7: sauce directly being poured and is filled on skin of beancurd C, keeps skin of beancurd C tasty using high temperature, to obtain the peppery item of instant black.
The present invention pickles skin of beancurd B by the method using meat curing food, to realize the first of skin of beancurd B
It is secondary tasty, the beans taste in skin of beancurd B is removed, then skin of beancurd C is poured by high-temperature hot oil, keeps skin of beancurd C tasty at high temperature
After effect is more preferable, and skin of beancurd C is cooled, the time that the pungent and delicate flavour of peppery item are kept is longer, to make the process of peppery item preparation more
To be simple, convenient for generally using.
Embodiment 1
As a preferred embodiment of the present invention, according to step 5, wherein ginger is in filament, the direct shadow of the additive amount of soy sauce
Ring the color of peppery item.
This kind is stored at room temperature the preparation method of peppery skin of beancurd of instant black by the way that ginger is cut into filiform, not only makes the tasty of ginger
Effect is more preferable, also provides convenience for subsequent pick out shredded ginger, to preferably provide not like the user of ginger
It is convenient, and a large amount of soy sauce is added when needing color depth by adding soy sauce, when needing of light color, add a small amount of sauce
Oil improves utilization rate to preferably carry out control to the color of skin of beancurd B.
Embodiment 2
As a preferred embodiment of the present invention, according to step 5: salting period is maintained at 1-2 hour, according to step 4, beans
The soft or hard degree that skin impregnates is related with added immersion water.
This kind is stored at room temperature the preparation method of peppery skin of beancurd of instant black by pickling 1-2 hour, makes that skin of beancurd B's is tasty
Effect is more preferable, to improve mouthfeel degree, and carries out control by immersion degree of the water of addition to skin of beancurd A, when water compared with
When more, the water suction of beans A skin is sufficient, to keep skin of beancurd A softer, when water is few, skin of beancurd A water suction is not sufficient enough, to make skin of beancurd A more
Firmly.
Embodiment 3
As a preferred embodiment of the present invention, according to step 2, the water level added again is higher than 3-5 centimetres of soybean, according to step
Rapid 2, the water level in bucket is higher than 1-2 centimetres of soybean.
This kind is stored at room temperature the preparation method of peppery skin of beancurd of instant black by the way that the water level for adding water for the first time is higher than soybean
1-2 centimetres, the water level for adding water for the second time is higher than 3-5 centimetres of soybean, to make soybean immersion have certain cushion effect, to keep away
Immersion for the first time is exempted from excessively to cause to reach immersion rupture, to improve the quality of soybean, and reduce costs.
It is obvious to a person skilled in the art that invention is not limited to the details of the above exemplary embodiments, Er Qie
In the case where without departing substantially from spirit or essential attributes of the invention, the present invention can be realized in other specific forms.Therefore, no matter
From the point of view of which point, the present embodiments are to be considered as illustrative and not restrictive, and the scope of the present invention is by appended power
Benefit requires rather than above description limits, it is intended that all by what is fallen within the meaning and scope of the equivalent elements of the claims
Variation is included within the present invention.Any label in claim should not be construed as limiting the claims involved.
Claims (6)
1. a kind of preparation method for being stored at room temperature peppery skin of beancurd of instant black, it is characterised in that: specifically includes the following steps:
Step 1: prepare material: oil, thick broad-bean sauce, chilli, chilli powder, Chinese prickly ash, cassia bark, illiciumverum, ginger, sugar, cooking wine, soy sauce, basin,
Soybean slips through the net, juice extractor, pot, gauze, shines net, bucket and water；
Step 2: soybean is placed in bucket, and is soaked in water, soaking time be 2 hours, when soybean particle impregnate it is full,
And the water in bucket adds water, then impregnate 2 hours, to obtain soybean material when having absorbed fastly into bucket again；
Step 3: being missed the water in soybean material using slipping through the net, only surplus soybean, then imports soybean in juice extractor, and add
Soybean is ground into soya-bean milk by juice extractor, is then filtered out the bean dregs in soya-bean milk using gauze, to obtain by a small amount of water
Pure soya-bean milk；
Step 4: the pure soya-bean milk being sieved is imported in pot, and high fire firing of uniting, evaporates the foam generated in sintering procedure, thus
The surface of pure soya-bean milk is set to generate a thin layer of skin, it is online that obtained skin is then placed on solarization, and takes and shone under sunlight
Dry-cure, to obtain skin of beancurd A；
Step 4: the skin of beancurd A bubble after drying is soft, then pinches skin of beancurd A with hand, drains the moisture in skin of beancurd A, and by skin of beancurd A
It is torn into suitable size, to obtain skin of beancurd B；
Step 5: skin of beancurd B being placed in basin, ginger, cooking wine, soy sauce are then added into basin, thick broad-bean sauce salts to skin of beancurd B down
System, makes skin of beancurd B color blackening, to obtain skin of beancurd C；
Step 6: adding a large amount of oil in pot, and pot is fired using high fire, make oily heat, then added into the oil heated
Chilli, chilli powder, Chinese prickly ash, cassia bark, illiciumverum, sugar, to obtain firing sauce；
Step 7: sauce directly being poured and is filled on skin of beancurd C, keeps skin of beancurd C tasty using high temperature, to obtain the peppery item of instant black.
2. a kind of preparation method for being stored at room temperature peppery skin of beancurd of instant black according to claim 1, it is characterised in that: root
According to step 5, wherein ginger is in filament, and the additive amount of the soy sauce directly affects the color of peppery item.
3. a kind of preparation method for being stored at room temperature peppery skin of beancurd of instant black according to claim 1, it is characterised in that: root
According to step 5: salting period is maintained at 1-2 hour.
4. a kind of preparation method for being stored at room temperature peppery skin of beancurd of instant black according to claim 1, it is characterised in that: root
According to step 4, the soft or hard degree that the skin of beancurd impregnates is related with added immersion water.
5. a kind of preparation method for being stored at room temperature peppery skin of beancurd of instant black according to claim 1, it is characterised in that: root
According to step 2, the water level added again is higher than 3-5 centimetres of soybean.
6. a kind of preparation method for being stored at room temperature peppery skin of beancurd of instant black according to claim 1, it is characterised in that: root
According to step 2, the water level in the bucket is higher than 1-2 centimetres of soybean.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910552451.9A CN110122587A (en) | 2019-06-25 | 2019-06-25 | A kind of preparation method being stored at room temperature peppery skin of beancurd of instant black |
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| CN201910552451.9A CN110122587A (en) | 2019-06-25 | 2019-06-25 | A kind of preparation method being stored at room temperature peppery skin of beancurd of instant black |
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| CN107494759A (en) * | 2017-09-29 | 2017-12-22 | 周四海 | A kind of peppery bar |
| CN108378135A (en) * | 2018-03-06 | 2018-08-10 | 北京香豆豆食品有限公司 | A kind of preparation method facilitating skin of beancurd |
| CN108991131A (en) * | 2018-08-21 | 2018-12-14 | 重庆合得拢食品有限公司 | A kind of production method of the peppery item of skin of beancurd |
| CN109122900A (en) * | 2018-10-31 | 2019-01-04 | 四川南溪徽记食品有限公司 | A kind of fragrant spicy skin of beancurd and preparation method thereof |
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2019
- 2019-06-25 CN CN201910552451.9A patent/CN110122587A/en active Pending
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| CN107232314A (en) * | 2017-04-26 | 2017-10-10 | 蚌埠市星光豆制品厂 | A kind of oily skin of beancurd of chilli oil |
| CN107259355A (en) * | 2017-05-27 | 2017-10-20 | 含山县长通食品制造有限公司 | A kind of small peppery bar of nutrient health |
| CN107212101A (en) * | 2017-06-23 | 2017-09-29 | 安徽皓皓食品有限公司 | A kind of preparation method of healthy peppery bar |
| CN107494759A (en) * | 2017-09-29 | 2017-12-22 | 周四海 | A kind of peppery bar |
| CN108378135A (en) * | 2018-03-06 | 2018-08-10 | 北京香豆豆食品有限公司 | A kind of preparation method facilitating skin of beancurd |
| CN108991131A (en) * | 2018-08-21 | 2018-12-14 | 重庆合得拢食品有限公司 | A kind of production method of the peppery item of skin of beancurd |
| CN109122900A (en) * | 2018-10-31 | 2019-01-04 | 四川南溪徽记食品有限公司 | A kind of fragrant spicy skin of beancurd and preparation method thereof |
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Application publication date: 20190816 |
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