CN111406897A - Mildewed bean dreg block and preparation method thereof - Google Patents
Mildewed bean dreg block and preparation method thereof Download PDFInfo
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- CN111406897A CN111406897A CN202010390250.6A CN202010390250A CN111406897A CN 111406897 A CN111406897 A CN 111406897A CN 202010390250 A CN202010390250 A CN 202010390250A CN 111406897 A CN111406897 A CN 111406897A
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- 244000046052 Phaseolus vulgaris Species 0.000 title claims abstract description 89
- 235000010627 Phaseolus vulgaris Nutrition 0.000 title claims abstract description 89
- 238000002360 preparation method Methods 0.000 title claims abstract description 22
- 235000013527 bean curd Nutrition 0.000 claims abstract description 22
- 239000000463 material Substances 0.000 claims abstract description 19
- 239000001814 pectin Substances 0.000 claims abstract description 19
- 235000010987 pectin Nutrition 0.000 claims abstract description 19
- 229920001277 pectin Polymers 0.000 claims abstract description 19
- 239000000843 powder Substances 0.000 claims abstract description 18
- 240000004160 Capsicum annuum Species 0.000 claims abstract description 15
- 240000002853 Nelumbo nucifera Species 0.000 claims abstract description 11
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims abstract description 11
- 240000007594 Oryza sativa Species 0.000 claims abstract description 11
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 11
- 229920002472 Starch Polymers 0.000 claims abstract description 11
- 235000013312 flour Nutrition 0.000 claims abstract description 11
- 235000009566 rice Nutrition 0.000 claims abstract description 11
- 150000003839 salts Chemical class 0.000 claims abstract description 11
- 235000019698 starch Nutrition 0.000 claims abstract description 11
- 239000008107 starch Substances 0.000 claims abstract description 11
- 238000001816 cooling Methods 0.000 claims abstract description 9
- 238000010025 steaming Methods 0.000 claims abstract description 9
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims abstract description 8
- 239000001511 capsicum annuum Substances 0.000 claims abstract description 8
- 238000003756 stirring Methods 0.000 claims abstract description 8
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 238000000465 moulding Methods 0.000 claims abstract description 5
- 238000007781 pre-processing Methods 0.000 claims abstract description 5
- 239000010902 straw Substances 0.000 claims description 20
- 239000000203 mixture Substances 0.000 claims description 16
- 238000000855 fermentation Methods 0.000 claims description 12
- 230000004151 fermentation Effects 0.000 claims description 12
- 239000011265 semifinished product Substances 0.000 claims description 12
- 238000003892 spreading Methods 0.000 claims description 10
- 230000007480 spreading Effects 0.000 claims description 10
- 238000001035 drying Methods 0.000 claims description 8
- 239000000047 product Substances 0.000 claims description 8
- 244000068988 Glycine max Species 0.000 claims description 6
- 235000010469 Glycine max Nutrition 0.000 claims description 6
- 238000010438 heat treatment Methods 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 5
- 238000011081 inoculation Methods 0.000 claims description 4
- 238000004898 kneading Methods 0.000 claims description 4
- 238000004519 manufacturing process Methods 0.000 claims description 4
- 238000004321 preservation Methods 0.000 claims description 4
- 238000009461 vacuum packaging Methods 0.000 claims description 4
- 235000002568 Capsicum frutescens Nutrition 0.000 claims description 2
- 235000002566 Capsicum Nutrition 0.000 claims 1
- 239000006002 Pepper Substances 0.000 claims 1
- 235000016761 Piper aduncum Nutrition 0.000 claims 1
- 235000017804 Piper guineense Nutrition 0.000 claims 1
- 244000203593 Piper nigrum Species 0.000 claims 1
- 235000008184 Piper nigrum Nutrition 0.000 claims 1
- 235000016709 nutrition Nutrition 0.000 abstract description 6
- 230000035764 nutrition Effects 0.000 abstract description 5
- 235000013305 food Nutrition 0.000 abstract description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 4
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- 241001465754 Metazoa Species 0.000 description 2
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 2
- 244000089698 Zanthoxylum simulans Species 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- 230000006872 improvement Effects 0.000 description 2
- 229910052742 iron Inorganic materials 0.000 description 2
- 239000011574 phosphorus Substances 0.000 description 2
- 229910052698 phosphorus Inorganic materials 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 239000002002 slurry Substances 0.000 description 2
- 239000006227 byproduct Substances 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 235000013322 soy milk Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Biotechnology (AREA)
- Mycology (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
The invention belongs to the technical field of food processing, and particularly relates to a mildewed bean dreg block which is prepared from the following raw materials, by weight, 35-55 parts of bean dregs, 10-25 parts of glutinous rice flour, 10-25 parts of lotus root starch, 5-12 parts of pectin, 3-7 parts of chilli powder, 1-5 parts of paprika powder, 1-5 parts of salt and 9-16 parts of bean curd yellow serofluid; the preparation method of the mould bean dreg block comprises the following steps: (1) preprocessing bean dregs; (2) mildew-making of bean dregs; (3) frying; (4) stirring materials; (5) molding; (6) steaming; (7) and (6) cooling. The mildewed bean dreg block disclosed by the invention is unique in taste, rich in nutrition, long in quality guarantee period and scientific and reasonable in preparation method.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to a mildewed bean dreg block and a preparation method thereof.
Background
The bean dregs are the by-products in the process of producing soymilk or bean curd. Has various nutrients such as protein, fat, calcium, phosphorus, iron, etc. China is the origin of bean curd production, has a long bean curd production history, and has large production and sales volume of bean curd and large corresponding bean dreg yield. With the development of science and the improvement of human cultural quality, people have recognized the bean dregs from the aspect of nutrition. Studies prove that part of nutritional ingredients in the soybeans are remained in the bean dregs, and the bean dregs generally contain 85% of water, 3.0% of protein, 0.5% of fat and 8.0% of carbohydrate (cellulose, polysaccharide and the like), and in addition, the soybean dregs also contain mineral substances such as calcium, phosphorus, iron and the like. However, the value of the bean dregs is not fully developed at present, the utilization rate of the bean dregs is low, the traditional utilization mode is that the bean dregs are used as animal feed and are directly fed to animals, and the utilization rate of a plurality of components with high nutritive values in the bean dregs is low. In japan, a large amount of bean dregs are incinerated. In hong Kong, okara is generally deposited as waste and is not utilized at all. Therefore, how to better utilize the bean dregs becomes a problem which needs to be researched and solved urgently.
Disclosure of Invention
Aiming at the problems, the invention aims to provide the mildewed bean dreg block which is unique in taste, rich in nutrition and long in quality guarantee period and the preparation method thereof. The specific technical scheme is as follows:
a mildewed bean dreg block is prepared from the following raw materials, by weight, 35-55 parts of bean dregs, 10-25 parts of glutinous rice flour, 10-25 parts of lotus root starch, 5-12 parts of pectin, 3-7 parts of chili powder, 1-5 parts of paprika powder, 1-5 parts of salt and 9-16 parts of bean curd yellow serofluid.
The mildewed bean dreg block is further prepared from the following raw materials, by weight, 50 parts of bean dregs, 20 parts of glutinous rice flour, 16 parts of lotus root starch, 11 parts of pectin, 5 parts of chilli powder, 3 parts of Chinese prickly ash powder, 3 parts of salt and 15 parts of bean curd yellow slurry.
The mildewed bean dreg block is further prepared from the following raw materials, by weight, 50 parts of bean dregs, 15 parts of glutinous rice flour, 20 parts of lotus root starch, 10 parts of pectin, 5 parts of chilli powder, 3 parts of Chinese prickly ash powder, 3 parts of salt and 15 parts of bean curd yellow slurry.
A preparation method of the mildewed bean dreg block comprises the following steps:
(1) preprocessing bean dregs: steaming the bean dregs in a steamer, spreading and airing to normal temperature, and drying.
(2) And (3) bean dreg mildew preparation: putting the preprocessed bean dregs into a box body with an opening at the top and a hollow bottom; before the bean dregs are placed, a layer of straw is padded at the bottom of the bean dregs, gauze is padded on the straw, then the bean dregs are uniformly spread on the gauze, finally a layer of straw is padded on the bean dregs, mould on the straw is utilized for natural inoculation, then the bean dregs cakes are arranged on the straw, the boxing is finished, the box bodies are overlapped up and down, and the box bodies are placed in a fermentation chamber for heat preservation and fermentation; the temperature of the fermentation chamber is 12-16 ℃; and taking the bean dregs out of the box after pure white fuzz grows on the bean dregs for 3-5 days, and finishing the mildew preparation of the bean dregs.
(3) Frying: putting the mildewed bean dregs into a frying pan according to the formula, frying for 10-20 minutes, then sequentially putting the glutinous rice flour, the lotus root starch, the chilli powder, the paprika powder and the salt into the uniformly mixed premix according to the formula, continuously frying for 3-7 minutes, taking out, spreading and airing to normal temperature.
(4) And (2) stirring the materials, namely putting the fried premix into a container, taking pectin and bean curd yellow serofluid according to a formula for later use, firstly, uniformly mixing the premix and the pectin, then, heating the bean curd yellow serofluid to 30-45 ℃, slowly putting the mixture into the mixture of the premix and the pectin, and continuously stirring and kneading the mixture while putting the mixture into the container to obtain a semi-finished product material.
(5) Molding: and putting the semi-finished product material which is stirred and kneaded into a die to be pressed into blocks.
(6) Steaming: and putting the formed semi-finished block-shaped material into a steamer to steam for 20-50 minutes, and taking out the steamer.
(7) And (3) cooling, namely taking out the steamed semi-finished product block material, spreading and drying in the air, cooling to normal temperature to obtain a finished product, and carrying out vacuum packaging on the finished product to finish the preparation of the fermented soybean residue block.
Further, the heating temperature of the bean curd yellow serofluid in the step (4) is 38 ℃.
The mildewed bean dreg block disclosed by the invention is unique in taste, rich in nutrition, long in quality guarantee period and scientific and reasonable in preparation method.
Detailed Description
The principles and features of this invention are described in further detail below with reference to examples, which are intended to be illustrative only and are not intended to limit the scope of the invention.
The first embodiment is as follows:
a preparation method of the mildewed bean dreg block comprises the following steps:
(1) preprocessing bean dregs: steaming the bean dregs in a steamer, spreading and airing to normal temperature, and drying.
(2) And (3) bean dreg mildew preparation: putting the preprocessed bean dregs into a box body with an opening at the top and a hollow bottom; before the bean dregs are placed, a layer of straw is padded at the bottom of the bean dregs, gauze is padded on the straw, then the bean dregs are uniformly spread on the gauze, finally a layer of straw is padded on the bean dregs, mould on the straw is utilized for natural inoculation, then the bean dregs cakes are arranged on the straw, the boxing is finished, the box bodies are overlapped up and down, and the box bodies are placed in a fermentation chamber for heat preservation and fermentation; the temperature of the fermentation chamber is 12-16 ℃; and taking the bean dregs out of the box after pure white fuzz grows on the bean dregs for 3-5 days, and finishing the mildew preparation of the bean dregs.
(3) Frying: 50 parts of mildewed bean dregs are put into a frying pan according to the formula and fried for 18 minutes, then 20 parts of glutinous rice flour, 16 parts of lotus root starch, 5 parts of chilli powder, 3 parts of paprika powder and 3 parts of salt are sequentially put into the uniformly mixed premix according to the formula, and then continuously fried for 6 minutes, taken out of the pan and spread and dried to normal temperature.
(4) And (2) stirring the materials, namely putting the fried premix into a container, taking 11 parts of pectin and 15 parts of bean curd yellow serofluid according to a formula for later use, firstly, uniformly mixing the premix with the pectin, then, heating the bean curd yellow serofluid to 38 ℃, slowly putting the mixture into the mixture of the premix and the pectin, and continuously stirring and kneading the mixture while putting the mixture into the container to obtain a semi-finished product material.
(5) Molding: and putting the semi-finished product material which is stirred and kneaded into a die to be pressed into blocks.
(6) Steaming: and putting the formed semi-finished block-shaped material into a steamer to steam for 35 minutes, and taking out.
(7) And (3) cooling, namely taking out the steamed semi-finished product block material, spreading and drying in the air, cooling to normal temperature to obtain a finished product, and carrying out vacuum packaging on the finished product to finish the preparation of the fermented soybean residue block.
Example two:
a preparation method of the mildewed bean dreg block comprises the following steps:
(1) preprocessing bean dregs: steaming the bean dregs in a steamer, spreading and airing to normal temperature, and drying.
(2) And (3) bean dreg mildew preparation: putting the preprocessed bean dregs into a box body with an opening at the top and a hollow bottom; before the bean dregs are placed, a layer of straw is padded at the bottom of the bean dregs, gauze is padded on the straw, then the bean dregs are uniformly spread on the gauze, finally a layer of straw is padded on the bean dregs, mould on the straw is utilized for natural inoculation, then the bean dregs cakes are arranged on the straw, the boxing is finished, the box bodies are overlapped up and down, and the box bodies are placed in a fermentation chamber for heat preservation and fermentation; the temperature of the fermentation chamber is 12-16 ℃; and taking the bean dregs out of the box after pure white fuzz grows on the bean dregs for 3-5 days, and finishing the mildew preparation of the bean dregs.
(3) Frying: 50 parts of mildewed bean dregs are put into a frying pan according to the formula and fried for 12 minutes, then 15 parts of glutinous rice flour, 20 parts of lotus root starch, 5 parts of chilli powder, 3 parts of paprika powder and 3 parts of salt are sequentially put into the uniformly mixed premix according to the formula, and then continuously fried for 5 minutes, taken out of the pan and spread and dried to normal temperature.
(4) And (2) stirring the materials, namely putting the fried premix into a container, taking 10 parts of pectin and 15 parts of bean curd yellow serofluid according to a formula for later use, firstly, uniformly mixing the premix with the pectin, then, heating the bean curd yellow serofluid to 42 ℃, slowly putting the mixture into the mixture of the premix and the pectin, and continuously stirring and kneading the mixture while putting the mixture into the container to obtain a semi-finished product material.
(5) Molding: and putting the semi-finished product material which is stirred and kneaded into a die to be pressed into blocks.
(6) Steaming: and putting the formed semi-finished block-shaped material into a steamer to steam for 25 minutes, and taking out.
(7) And (3) cooling, namely taking out the steamed semi-finished product block material, spreading and drying in the air, cooling to normal temperature to obtain a finished product, and carrying out vacuum packaging on the finished product to finish the preparation of the fermented soybean residue block.
The mildewed bean dreg block prepared by the invention has unique taste, fragrant taste, rich nutrition and long shelf life.
The scope of the present invention is not limited to the technical solutions disclosed in the embodiments, and any modifications, equivalent substitutions, improvements, etc. made to the above embodiments according to the technical spirit of the present invention fall within the scope of the present invention.
Claims (5)
1. The moldy bean dreg block is characterized by being prepared from the following raw materials, by weight, 35-55 parts of bean dregs, 10-25 parts of glutinous rice flour, 10-25 parts of lotus root starch, 5-12 parts of pectin, 3-7 parts of chili powder, 1-5 parts of pepper powder, 1-5 parts of salt and 9-16 parts of bean curd yellow serofluid.
2. The mould bean dreg block is characterized by being prepared from the following raw materials, by weight, 50 parts of bean dregs, 20 parts of glutinous rice flour, 16 parts of lotus root starch, 11 parts of pectin, 5 parts of paprika, 3 parts of salt and 15 parts of bean curd yellow serofluid.
3. The mould bean dreg block is characterized by being prepared from the following raw materials, by weight, 50 parts of bean dregs, 15 parts of glutinous rice flour, 20 parts of lotus root starch, 10 parts of pectin, 5 parts of paprika, 3 parts of salt and 15 parts of bean curd yellow serofluid.
4. A method of making a mould okara block according to any one of claims 1 to 3, comprising the steps of:
(1) preprocessing bean dregs: steaming the bean dregs in a steamer, spreading and airing to normal temperature, and drying;
(2) and (3) bean dreg mildew preparation: putting the preprocessed bean dregs into a box body with an opening at the top and a hollow bottom; before the bean dregs are placed, a layer of straw is padded at the bottom of the bean dregs, gauze is padded on the straw, then the bean dregs are uniformly spread on the gauze, finally a layer of straw is padded on the bean dregs, mould on the straw is utilized for natural inoculation, then the bean dregs cakes are arranged on the straw, the boxing is finished, the box bodies are overlapped up and down, and the box bodies are placed in a fermentation chamber for heat preservation and fermentation; the temperature of the fermentation chamber is 12-16 ℃; after the bean dregs are full of pure white fuzz for 3-5 days, taking out of the box to finish the mildew preparation of the bean dregs;
(3) frying: putting the mildewed bean dregs into a frying pan according to the formula, frying for 10-20 minutes, then sequentially putting glutinous rice flour, lotus root starch, chilli powder, paprika powder and salt into the uniformly mixed premix according to the formula, continuously frying for 3-7 minutes, taking out, spreading and airing to normal temperature;
(4) mixing the fried premix in a container, taking pectin and bean curd yellow serofluid according to a formula for later use, mixing the premix with the pectin uniformly, heating the bean curd yellow serofluid to 30-45 ℃, slowly adding the mixture into the mixture of the premix and the pectin, and continuously stirring and kneading the mixture while adding the mixture to obtain a semi-finished product;
(5) molding: putting the semi-finished product material which is stirred and kneaded into a mould to be pressed into blocks;
(6) steaming: putting the formed semi-finished block-shaped material into a steamer to steam for 20-50 minutes and taking out;
(7) and (3) cooling, namely taking out the steamed semi-finished product block material, spreading and drying in the air, cooling to normal temperature to obtain a finished product, and carrying out vacuum packaging on the finished product to finish the preparation of the fermented soybean residue block.
5. The mold bean curd of claim 4, wherein: and (4) heating the bean curd yellow serofluid in the step (4) to 38 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010390250.6A CN111406897A (en) | 2020-05-11 | 2020-05-11 | Mildewed bean dreg block and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN202010390250.6A CN111406897A (en) | 2020-05-11 | 2020-05-11 | Mildewed bean dreg block and preparation method thereof |
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| Publication Number | Publication Date |
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| CN111406897A true CN111406897A (en) | 2020-07-14 |
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| CN202010390250.6A Withdrawn CN111406897A (en) | 2020-05-11 | 2020-05-11 | Mildewed bean dreg block and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115736192A (en) * | 2022-11-30 | 2023-03-07 | 湖南一豆食品科技有限公司 | Bean dreg cake making process |
-
2020
- 2020-05-11 CN CN202010390250.6A patent/CN111406897A/en not_active Withdrawn
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115736192A (en) * | 2022-11-30 | 2023-03-07 | 湖南一豆食品科技有限公司 | Bean dreg cake making process |
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