CN1105509C - 豆腐干的制备方法 - Google Patents
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Abstract
本发明公开了一种豆腐干的制备方法。它是先按常规方法加工生产千张(又称百叶),再将一部分千张用辛香料和焦糖色素调味着色,另一部分千张用0.5~0.7%纯碱液浸湿,接着将酱色千张与浸过纯碱的白色千张分层交替叠放,层间夹入牛肉片、脱水胡萝卜条和调味粉,然后将叠放的千张折卷成筒,用棉布包裹后再用麻绳缠绕扎紧,蒸汽加热定型后,将筒形成卷的千张切成薄片。豆腐干荤素搭配,色彩诱人,口味郁香,营养丰富。
Description
本发明涉及豆类产品的制备方法,尤其涉及一种豆腐干的制备方法。
豆腐干是一种传统的大豆制品,深受百姓喜爱。但是,目前各种豆腐干均是由大豆一种原料制作而成,色彩单一,口味平淡,也缺少动物蛋白质和蔬菜的成分。我国人口膳食结构中,蛋白质供应明显偏低。按照人体营养的要求,动物蛋白与植物蛋白混食有利于营养的平衡吸收和合理利用,增进健康。胡萝卜素则是人体维生素A的重要来源,而胡萝卜中含有大量人体需要的胡萝卜素。
本发明的目的是提供一种含大豆蛋白、牛肉蛋白和胡萝卜素的豆腐干的制备方法。
为了达到上述目的本发明采取下列措施:
豆腐干的制备方法为:先按常规方法加工生产千张(又称百叶),再将一部分千张用辛香料和焦糖色素调味着色,另一部分千张用0.5~0.7%纯碱液浸湿,接着将酱色千张与浸过纯碱的白色千张分层交替叠放,层间夹入牛肉片、脱水胡萝卜条和调味粉,然后将叠放的千张折卷成筒,用棉布包裹后再用麻绳缠绕扎紧,蒸汽加热定型后,将筒形成卷的千张切成薄片,薄片用复合塑料蒸煮袋真空包装后进行高温杀菌,冷却后即可食用或上市销售。
本发明将部分千张先用焦糖色素着成酱色,酱色千张与普遍白色千张交替叠放后折卷成筒状,从其切下的薄片表面就呈现出条纹状或斑块状黑白相间的图案。在黑、白千张交替叠放的千张之间夹入了牛肉片、脱水胡萝卜条和其他调味粉,从而使制成的豆腐干内既有大豆成分,又有禽肉和蔬菜,荤素搭配,色彩诱人,口味郁香,营养丰富。纯碱作为粘结剂,当折卷裹紧的千张加热时,浸过纯碱的千张表面与紧贴的千张粘合,冷却后即定型,使折卷成筒的千张紧密不散。本发明产品食用方便,适合于外出旅游、娱乐活动、食堂酒店、街头小吃、家庭便餐等各种场合食用,既经济实惠又新颖别致。该产品还可以作为冷盘直接食用,也可以与其它蔬菜一起烹饪,更适合于烧烤或油炸。产品的保质期在三个月以上。
下面结合实施例作详细说明:
酱色千张制备步骤为:1)将干燥、新鲜、无污染物的千张切成块;2)桂皮和茴香装入纱布袋内与水同煮30~50分钟,趁热加入食盐、白糖和焦糖色素后再用纱布过滤即成酱色调味液;3)将千张投入预先熬制好的酱色调味液中微沸3~5分钟,使色素和调味物质进入千张内,每次加入的千张不可过多,调味液和千张之比5∶1。
牛肉片的制备步骤为:1)鲜牛肉或冻牛肉(先解冻)清洗去污后,剔除筋腱和脂肪,切成7~9×9~11cm的长条肉块;2)将肉块放入锅中,用清水煮,清水中加入老姜、八角、桂皮、茴香和辣椒,小火煮40~50分钟,煮沸后边煮边去除肉汤表面的泡沫;3)涝起肉块,冷凉后在切肉片机上,横着肌肉纤维的方向切片,切片厚度2~3mm,再将牛肉片切成宽2~4cm的长条。
脱水胡萝卜条的制备步骤为:1)挑选新鲜无霉烂的胡萝卜,去皮后对半纵剖,投入已煮沸的清水中煮1~2分钟,水与胡萝卜的比例5∶1;2)胡萝卜煮后,再纵向切成细条(横截面0.5×0.5cm),烘箱烘干或太阳晒干备用。
实施例:
豆腐干的制备步骤为:1)操作台上先铺一张清洁棉布(50×60cm),将一张白色千张平铺在棉布上,接着将酱色千张和浸过纯碱的白色千张交替叠放,每层千张上均匀洒入调味粉、放入脱水胡萝卜条、牛肉片,共叠放5层千张,然后顺着千张的长边方向随意折卷千张,用棉布包裹严密后成筒状(直径3~4cm),最后用麻绳缠绕在外,用力扎紧。配料比例为(按千张重量):0.5%辣椒粉、0.6%五香粉、0.8%脱水胡萝卜条、1%味精、5%牛肉片;2)将包好扎紧的千张在锅内隔水蒸煮25~30分钟,冷却后解开麻绳和棉布,此时缠卷的千张与包裹的配料已粘结定型;3)将定型的长筒状千张切成0.5~0.6cm厚的薄片,定量装入复合塑料蒸煮袋内,注意薄片不要相互重叠;4)装袋后,立即用真空包装机抽真空的同时加热封口,抽气的真空度为680~700毫米汞柱,封口温度约200~240℃;5)真空封口后,进行高温杀菌,杀菌公式为10’-20’-10’/118℃;6)杀菌后立即投入凉水冷却,最后擦干包装袋表面的水,装箱入库。
Claims (4)
1.一种豆腐干的制备方法,其特征在于:先按常规方法加工生产千张,再将一部分千张用辛香料和焦糖色素调味着色,另一部分千张用0.5~0.7%纯碱液浸湿,接着将酱色千张与浸过纯碱的白色千张分层交替叠放,层间夹入牛肉片、脱水胡萝卜条和调味粉,然后将叠放的千张折卷成筒,用棉布包裹后再用麻绳缠绕扎紧,蒸汽加热定型后,将筒形成卷的千张切成薄片,薄片用复合塑料蒸煮袋真空包装后进行高温杀菌,冷却后即可食用或上市销售。
2.根据权利要求1所说的一种豆腐干的制备方法,其特征在于:所说的酱色千张制备步骤为:1)将干燥、新鲜、无污染物的千张切成块;2)桂皮和茴香装入纱布袋内与水同煮30~50分钟,趁热加入食盐、白糖和焦糖色素后再用纱布过滤即成酱色调味液;3)将千张投入预先熬制好的酱色调味液中微沸3~5分钟,使色素和调味物质进入千张内,每次加入的千张不可过多,调味液和千张之比5∶1。
3.根据权利要求1或2所述的一种豆腐干的制备方法,其特征在于:所说的牛肉片的制备步骤为:1)鲜牛肉或冻牛肉清洗去污后,剔除筋腱和脂肪,切成7~9×9~11cm的长条肉块;2)将肉块放入锅中,用清水煮,清水中加入老姜、八角、桂皮、茴香和辣椒,小火煮40~50分钟,煮沸后边煮边去除肉汤表面的泡沫;3)涝起肉块,冷凉后在切肉片机上,横着肌肉纤维的方向切片,切片厚度2~3mm,再将牛肉片切成宽2~4cm的长条。
4.根据权利要求1或2所述的一种豆腐干的制备方法,其特征在于:所说的脱水胡萝卜条的制备步骤为:1)挑选新鲜无霉烂的胡萝卜,去皮后对半纵剖,投入已煮沸的清水中煮1~2分钟,水与胡萝卜的比例5∶1;2)胡萝卜煮后,再纵向切成细条,烘箱烘干或太阳晒干备用。
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CN1327786C (zh) * | 2005-04-15 | 2007-07-25 | 钱军 | 一种天然栗壳色的豆腐干及其制作方法 |
CN101579082B (zh) * | 2009-03-23 | 2012-05-09 | 王生朝 | 一种圆柱形粽子 |
CN102754846A (zh) * | 2011-04-27 | 2012-10-31 | 苏州金记食品有限公司 | 一种百叶大肠的制作方法 |
CN104642561B (zh) * | 2015-03-17 | 2018-06-12 | 山东嘉利丰食品有限公司 | 一种豆腐干的制备方法及其制得的豆腐干 |
CN104642562B (zh) * | 2015-03-17 | 2018-10-23 | 陈林 | 一种褐色豆腐的制备方法 |
CN107223718A (zh) * | 2017-08-02 | 2017-10-03 | 合肥浦邦农业科技有限公司 | 一种即食牛肉豆干及其制造方法 |
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CN1081835A (zh) * | 1993-04-08 | 1994-02-16 | 薛岩松 | 五香豆腐干的制作工艺及其产品 |
CN1127093A (zh) * | 1995-10-19 | 1996-07-24 | 郑伟 | 夹心豆腐干及制作工艺 |
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CN1081835A (zh) * | 1993-04-08 | 1994-02-16 | 薛岩松 | 五香豆腐干的制作工艺及其产品 |
CN1127093A (zh) * | 1995-10-19 | 1996-07-24 | 郑伟 | 夹心豆腐干及制作工艺 |
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