CN111543494A - Dendrobium covered bean curd and preparation process thereof - Google Patents
Dendrobium covered bean curd and preparation process thereof Download PDFInfo
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Classifications
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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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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
The invention discloses a dendrobe pulp-coated bean curd and a preparation process thereof, wherein dendrobe juice is added during preparation of the dendrobe pulp-coated bean curd, the dendrobe juice is prepared by grinding fresh dendrobe, 4.5-5.5 jin of fresh dendrobe is used per 100 jin of soybean, the dendrobe juice is added into soybean milk during curdling and is uniformly mixed, or the soybean and the fresh dendrobe are simultaneously added during grinding, and citric acid water is added to cooperate with water for coagulation. The prepared dendrobium pulp-coated bean curd is light green in whole, the appearance is more attractive, the nutritional value of the bean curd can be improved, the effects of nourishing yin, promoting the secretion of saliva or body fluid, protecting liver and nourishing liver are achieved, and the market competitiveness of the pulp-coated bean curd is improved.
Description
Technical Field
The invention belongs to the technical field of slurry-coated bean curd, and particularly relates to dendrobium slurry-coated bean curd and a preparation process thereof.
Background
The slurry-coated bean curd contains a large amount of vitamins, plant proteins, trace elements, mineral substances and the like, has the effects of enriching blood and supplementing calcium, and tonifying spleen and nourishing stomach, is particularly friendly to the old, children and people with hypertension, hyperlipidemia and hyperglycemia, is fresh, tender and delicious in taste, and is deeply loved by people.
However, the flavor and the properties of the slurry-coated bean curd are single all the time, more and more food types can be selected by people along with the development of the times, and the slurry-coated bean curd is extremely easy to be eliminated by market places if the slurry-coated bean curd is always stopped. Therefore, how to improve the formula and the process of the slurry-coated bean curd to ensure that the slurry-coated bean curd has more unique flavor and the improvement of the nutritional value of the slurry-coated bean curd becomes a research hotspot of the current slurry-coated bean curd.
Disclosure of Invention
The invention aims to: the dendrobium pulp-coated bean curd and the preparation process thereof are provided, the formula of the dendrobium pulp-coated bean curd is changed, the nutritional value of the dendrobium pulp-coated bean curd is improved, and the market competitiveness of the dendrobium pulp-coated bean curd is finally improved.
The technical scheme adopted by the invention is as follows:
a herba Dendrobii pulp-coated bean curd is prepared by adding herba Dendrobii juice, grinding herba Dendrobii juice into fresh herba Dendrobii, and using 4.5-5.5 jin of fresh herba Dendrobii per 100 jin of soybean.
The preparation process of the dendrobe slurry-coated bean curd comprises the following steps:
(1) boiling the soybean milk: boiling the ground soybean milk in a milk boiling tank to be fully cooked, and filtering to obtain soybean milk, wherein the milk boiling temperature is maintained to be more than 100 ℃;
(2) curdling: adding herba Dendrobii juice into 90-98 deg.C soybean milk, stirring, or directly grinding fresh herba Dendrobii and soybean together during grinding, adding water to reduce the temperature of the soybean milk to 70-85 deg.C, adding coagulating water for coagulation, wherein the pH value of the soybean milk after adding water is 6.5-7;
(3) squatting to obtain bean curd jelly;
(4) squeezing to obtain a semi-finished product: the semi-finished product is light green in color.
Wherein the preparation steps of the soybean milk are as follows: selecting non-transgenic soybeans which are full in grains, free of mildew and disease spots and have a protein content of more than 42 wt%, cleaning, soaking at the temperature of 20-25 ℃ for 4-5.5h, cleaning again and grinding into thick liquid, wherein 400kg of soybean serous fluid can be obtained from every 45-55kg of soybeans during grinding into thick liquid, and the soybean serous fluid is ground until the soybean serous fluid can pass through a sieve of 110-130 meshes.
The preparation method of the solidified water comprises the following steps: diluting citric acid with water to obtain citric acid water, wherein 490-520kg of water is added to 250g of citric acid, the citric acid water is mixed with water to obtain coagulating water, 28-35kg of water is added to 100kg of citric acid water, and the standing time of the water is 1-2 days.
Soaking the semi-finished product to obtain a finished product, preparing soaking water when soaking, then slicing the slurry-coated bean curd, and placing the sliced bean curd into the soaking water for soaking for 5.8-6 h;
wherein the soaking water comprises water, slurry-containing bean curd materials and salt, and the using amount is as follows according to the parts by weight: 3600 parts of dendrobe slurry-coated bean curd, 3500 parts of water, 30-32 parts of slurry-coated bean curd and 5-5.5 parts of salt;
the slurry-coated bean curd material is a mixture of sodium bicarbonate and sodium carbonate, and 4-5.5kg of sodium bicarbonate is added to 1kg of sodium carbonate.
The finished dendrobium pulp-coated bean curd can be sold directly or processed into various products for sale, such as hot pot bean curd, instant pulp-coated bean curd and the like.
In summary, due to the adoption of the technical scheme, the invention has the beneficial effects that:
according to the invention, the dendrobe juice and the slurry-coated bean curd are combined, so that the prepared slurry-coated bean curd semi-finished product is light green and has more bright color, and the nutrient substances of dendrobe are all blended into the slurry-coated bean curd, so that the nutrient value of the slurry-coated bean curd is effectively improved, the slurry-coated bean curd has the effects of nourishing yin, tonifying deficiency, nourishing liver and protecting liver, the requirements of the market in large environment are met, and the unique fragrance of dendrobe can be blended into the slurry-coated bean curd, so that the taste of the slurry-coated bean curd is also effectively improved.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is further described in detail with reference to the following embodiments. It should be understood that the detailed description and specific examples, while indicating the preferred embodiment of the invention, are intended for purposes of illustration only and are not intended to limit the scope of the invention.
Thus, the following detailed description of the embodiments of the present invention is not intended to limit the scope of the invention as claimed, but is merely representative of selected embodiments of the invention. All other embodiments, which can be derived by a person skilled in the art from the embodiments of the present invention without making any creative effort, shall fall within the protection scope of the present invention.
It is noted that relational terms such as "first" and "second," and the like, may be used solely to distinguish one entity or action from another entity or action without necessarily requiring or implying any actual such relationship or order between such entities or actions. Also, the terms "comprises," "comprising," or any other variation thereof, are intended to cover a non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements does not include only those elements but may include other elements not expressly listed or inherent to such process, method, article, or apparatus. Without further limitation, an element defined by the phrase "comprising an … …" does not exclude the presence of other identical elements in a process, method, article, or apparatus that comprises the element.
A herba Dendrobii pulp-coated bean curd is prepared by adding herba Dendrobii juice, grinding herba Dendrobii juice into fresh herba Dendrobii, and using 4.5-5.5 jin of fresh herba Dendrobii per 100 jin of soybean.
The preparation process of the dendrobium pulp-coated bean curd comprises the following steps:
(1) boiling the soybean milk: the ground soybean milk is boiled in a milk boiling tank to be fully cooked and filtered to obtain soybean milk, the milk boiling temperature is maintained to be more than 100 ℃, generally 100-120 ℃, the milk boiling time is generally 8-10min, the primary filtration is generally carried out after the milk boiling, the impurities in the milk are further removed, the taste of the prepared slurry-coated bean curd is improved, and the filtering is generally carried out by a screen with 130 meshes of 110-;
(2) curdling: adding herba Dendrobii juice into 90-98 deg.C soybean milk, stirring, or directly grinding fresh herba Dendrobii and soybean together during grinding, adding water to reduce the temperature of the soybean milk to 70-85 deg.C, and adding coagulating water for coagulation, wherein the pH value of the soybean milk after adding water is 6.5-7, and the mass ratio of the coagulating water to the soybean milk is 2: 3;
(3) and (4) obtaining bean curd jelly through squatting: the squatting time is generally 5-7min, and after the beancurd jelly is formed and the beancurd flower is precipitated, the gauze and the filter screen are used for completely pumping the water above the beancurd flower;
(4) squeezing to obtain a semi-finished product: the cloth needs to be spread before squeezing, the mould and the gauze need to be clean and free of impurities during cloth spreading, the cloth spreading state is that edges and corners have types and do not have leaking corners, then the tofu pudding is uniformly poured into the mould, the surface of the tofu pudding is flat and neat, then the tofu pudding is bound, the gauze is straightened during binding, each batch of the tofu pudding is packed in 10min preferably, so that squeezing can be performed as soon as possible, the color of the semi-finished product (which can be considered as common fresh tofu) after squeezing is light green, and the tofu pudding is free of bean dregs, impurities and acid and red, and has elasticity.
During pressing, the bean curd is pressed for 4 to 7 minutes by using the force of 480-520 kilograms, after the pressing is finished, the bean curd is taken out, separated and dried on a bean curd rack (the bean curd rack is arranged obliquely), the bean curd can be turned when being cooled to 20 to 25 ℃, and then the bean curd is sliced and packaged to obtain a semi-finished product.
The preparation method of the soybean milk comprises the following steps:
selecting non-transgenic soybeans which are full in grains, free of impurities, mildew and scabs and have protein content of more than 42 wt%, so that the prepared dendrobium pulp tofu has richer protein content and more fresh and fragrant mouthfeel;
cleaning soybean with water level of 15 cm above the soybean, and cleaning for 8-15min until no visible impurities are left after water exchange;
soaking soybean at 20-25 deg.C for 4-5.5h, preferably for making soybean core have one line;
cleaning the soybeans again, wherein the water consumption is proper when the soybeans are covered by a water level of 15 cm, visible impurities do not exist after the soybeans are cleaned until water is changed, and the cleaning time is generally 8-15 min;
and then grinding the soybean into pulp, wherein 400kg of soybean pulp can be obtained from every 45-55kg of soybean during grinding, the pulp is ground until the pulp can pass through a 130-mesh sieve with 110 meshes, and the ground pulp needs to be put into a pulp boiling barrel in time for burning and cannot stay.
The dendrobium contains various chemical components, such as alkaloids, polysaccharides, sesquiterpenes, phenanthrenequinones, bibenzels, amino acids and the like, has the pharmacological effects of enhancing the immunity of the organism, resisting tumors, promoting the secretion of digestive juice, inhibiting platelet aggregation, reducing blood fat, reducing blood sugar, resisting oxidation, resisting aging, reducing fever and relieving pain and the like, and particularly has the effects of nourishing yin, promoting the secretion of body fluid, nourishing the liver and protecting the liver. Fresh dendrobium people generally directly squeeze juice or soak water for drinking, the flavor is single, the audience is not wide, and the nutritive value of dendrobium is difficult to embody.
According to the invention, the dendrobium and the slurry-coated bean curd are combined, and the dendrobium is utilized to improve the nutritional value of the slurry-coated bean curd, improve the taste of the slurry-coated bean curd and beautify the appearance of the slurry-coated bean curd, so that the slurry-coated bean curd not only contains high protein, but also has the effects of nourishing yin, promoting the production of body fluid, protecting liver and nourishing liver. Meanwhile, the slurry-coated bean curd is basically a dish which is frequently appeared on dining tables of households, and the dendrobium stem slurry-coated bean curd disclosed by the invention enables dendrobium to be more easily accepted by people, so that the value of dendrobium stem is more effectively embodied, and the dendrobium stem slurry-coated bean curd supplement each other.
Further, the preparation method of the condensed water in the step (2) is as follows: diluting citric acid with water to obtain citric acid water, wherein 490-520kg of water is added to 250g of citric acid, the citric acid water is mixed with water to obtain coagulating water, and 28-35kg of water is added to 100kg of citric acid water, wherein the standing time of the water is 1-2d (the water is old water in the previous coagulation).
The semi-finished product is similar to the normal fresh bean curd, and can be made into complete dendrobium pulp-coated bean curd by soaking, wherein when soaking, soaking water is prepared firstly, then the dendrobium pulp-coated bean curd is sliced and placed into the soaking water for soaking for 5.8-6h, and the dendrobium pulp-coated bean curd is soaked until the elasticity state appears;
wherein the soaking water comprises water, slurry-containing bean curd materials and salt, and the using amount is as follows according to the parts by weight: 3600 parts of dendrobe slurry-coated bean curd, 3500 parts of water, 30-32 parts of slurry-coated bean curd and 5-5.5 parts of salt;
the slurry-coated bean curd material is a mixture of sodium bicarbonate and sodium carbonate, and 4-5.5kg of sodium bicarbonate is added to 1kg of sodium carbonate.
And after each batch of the dendrobium pulp-coated bean curd is fished out, a frying test is carried out, the fried bean curd is golden yellow, and the appearance of the fried bean curd bulges to form pulp-coated juice which is a qualified finished product, so that the prepared dendrobium pulp-coated bean curd can be generally stored for about 45 days under the condition of vacuumizing at the temperature of-2-4 ℃.
The water used in the preparation process of the dendrobium-coated slurry bean curd is spring water or underground water well water from nanmu forest, red stone rock and the like, and when the natural water is used, the natural water is firstly filtered and purified without adding other chemical substances, so that the taste of the prepared dendrobium-coated slurry bean curd is not influenced.
The preparation process for preparing the quick-frozen slurry-coated bean curd by using the prepared finished product comprises the following steps:
and (3) fishing out the soaked dendrobium pulp-coated bean curd, air-drying the water, quickly freezing and locking the freshness immediately, bagging and packaging the quick-frozen dendrobium pulp-coated bean curd at-18 ℃ and storing for 8 months. The quick-frozen bean curd can retain the delicate flavor of the dendrobium-coated bean curd to the maximum extent, and is delicious when being thawed and eaten.
The soaked finished product of the dendrobium pulp-coated bean curd can be prepared into hot pot bean curd, which comprises the following steps:
frying the dendrobe pulp-coated bean curd until the surface of the bean curd is golden yellow and the pulp-coated juice is swelled, taking out the fried bean curd, wherein the frying temperature is 200-235 ℃, the frying temperature can meet the requirement after being generally kept for 2-3min, the bean curd can be packaged after being cooled after the frying is finished, the cooling time is generally controlled within 10-15min so as not to influence the taste of the bean curd, and the cooled bean curd can be refrigerated by vacuumizing and generally can be stored for about 6 months. The bean curd has crisp and fragrant outer skin after being cooked, soft and glutinous inner pulp, unique flavor when being eaten, can be used for boiling hot pot, boiling dishes or boiling soup, cooking dishes and the like, and is named as hot pot bean curd mainly because the bean curd is generally used for hot pot eating and not only can be used for hot pot eating.
The soaked finished dendrobium pulp-coated bean curd can also be prepared into instant pulp-coated bean curd, which comprises the following components in parts by weight: 70-75 parts of dendrobe pulp-coated bean curd, 10 parts of sesame oil, 15 parts of kohlrabi, 10 parts of houttuynia cordata root, 2 parts of chili powder, 2 parts of chopped green onion, 45 parts of fragrant dry material and 14.5 parts of fresh material; wherein, the root of kohlrabi and the root of houttuynia cordata are all chopped.
Wherein the dendrobe slurry-coated bean curd is fried bean curd which is fried to golden surface and is swelled with slurry;
the chili powder is prepared by the following steps: putting 5 parts of pepper into a pot, frying, cooling, crushing the pepper into rice-shaped powder, and adding 2 parts of pepper powder, 2 parts of chicken essence, 2 parts of monosodium glutamate, 2 parts of chicken essence and 2 parts of spice into the crushed pepper powder;
the perfume comprises the following components in parts by weight: 30 parts of star anise, 15 parts of tsaoko amomum fruits, 45 parts of fennel, 20 parts of cardamom, 15 parts of Chinese wildrye, 10 parts of lysimachia sikokiana, 45 parts of nardostachyos roots, 45 parts of cardamom, 20 parts of cassia bark, 15 parts of cassia twig, 40 parts of allspice, 80 parts of myrcia, 20 parts of cortex acanthopanacis, 25 parts of murraya paniculata, 15 parts of angelica dahurica and 10 parts of cumin;
the fragrant dry material is prepared by stir-frying and crushing the following components in parts by weight: 10 parts of walnut, 10 parts of peanut, 5 parts of soybean, 10 parts of melon seed and 10 parts of sesame;
the fresh materials comprise the following components in parts by weight: 10 parts of capsicum frutescens, 15 parts of garlic, 100 parts of houttuynia cordata roots, 20 parts of chopped green onion, and chopped capsicum frutescens, garlic and houttuynia cordata roots.
And during packaging, the fragrant dry materials and the fresh materials are respectively independent small bags, the fresh materials are quickly frozen and locked to be fresh after being packaged, the hot pot bean curd and other auxiliary materials are uniformly stirred and then packaged, the packaging mode can be bag packaging or box packaging, and the fragrant dry materials, the fresh materials and the hot pot bean curd are mixed when the instant slurry coated bean curd is eaten, so that the instant slurry coated bean curd is complete in color, aroma and taste and is easier to be loved by people.
Furthermore, the sesame oil used in the instant slurry-coated bean curd is refined by the following method: heating 300 parts of soybean oil to 130-. The sesame oil is bright in color and aromatic in flavor, and is mixed in the bean curd, so that the bean curd is more beautiful in color and more pleasant in flavor, the taste of the bean curd can be improved, and the selling phase of the bean curd can be optimized.
The features and properties of the present invention are described in further detail below with reference to examples.
Example 1
The embodiment provides a dendrobium pulp-coated bean curd, which is prepared by adding dendrobium juice into the pulp-coated bean curd, wherein the dendrobium juice is prepared by grinding and filtering fresh dendrobium without mildew and impurities, wherein the adding proportion of the fresh dendrobium and soybeans in the embodiment is as follows: 1:20.
The preparation method of the dendrobium pulp-coated bean curd comprises the following steps:
selecting non-transgenic soybean with protein content over 42 wt%, and the soybean should have no impurity, full grain, no mildew, no disease spot, etc.
Cleaning the soybeans, wherein the water consumption is higher than the water level of the soybeans by 15 cm during cleaning, no visible impurities exist after the soybeans are cleaned until water is changed, and the cleaning time is 10 min;
soaking soybeans at the soaking temperature of 25 ℃ for 5 hours until soybean cores appear one line;
cleaning the soybeans again, wherein the water consumption is higher than the water level of the soybeans by 15 cm during cleaning, no visible impurities exist after the soybeans are cleaned until water is changed, and the cleaning time is 10 min;
grinding: cleaning fresh dendrobium, mixing with soybean, grinding at the same time, grinding until the soybean pulp can pass through a 120-mesh sieve, wherein the mass ratio of the soybean consumption to the prepared soybean pulp is 2:15, and the ground pulp can not stay in a pulp boiling barrel for burning.
Boiling the soybean milk: putting the soybean milk into a milk boiling tank of 255 kg/tank, boiling the milk at 105 ℃ for 8min, immediately filtering the soybean milk by using a 120-mesh screen after the milk boiling is finished, and cleaning the screen after each filtration.
Curdling: and (3) the temperature of the filtered soybean milk is 95 ℃, water is added to reduce the temperature of the soybean milk to 80 ℃, and then coagulating water is added for coagulation, wherein the pH value of the soybean milk after water is added is 6.5-7, and the mass ratio of the coagulating water to the soybean milk is 2: 3.
The preparation method of the solidified water comprises the following steps: diluting citric acid with water to obtain citric acid water, wherein the mass ratio of citric acid to water is 1(g):2(kg), mixing citric acid water with water to obtain coagulating water, wherein the mass ratio of citric acid water to water is 10:3, and the standing time of water is 1d (water is old water in the previous coagulation).
Squatting: after the beancurd jelly is squatted for 6min, beancurd jelly is formed, after the beancurd jelly is precipitated, the notice water above the beancurd jelly is completely pumped out by using gauze and a filter screen, and then the beancurd jelly can be seen like cotton.
Cleaning the mold and gauze, spreading until the edges and corners have the shapes without leaking corners, uniformly pouring the tofu pudding into the mold, filling the mold with the tofu pudding, making the pouring texture uniform, then wrapping, straightening the gauze, and completing the pouring within 10min each batch so as to avoid affecting the taste of the tofu. Pressing with 500 kg of force for 5min after packaging, taking out the bean curd, separately drying on a bean curd rack, turning the bean curd when the bean curd is cooled to 25 ℃, and finally slicing and packaging to obtain a semi-finished product, wherein the semi-finished product is light green, free of bean dregs and impurities, acid-proof, red-proof and elastic.
Soaking the semi-finished product in soaking water for 6 hours, wherein the bean curd is in an elastic state after soaking is finished, and the soaking water comprises water, slurry-coated bean curd materials and salt, and the using amount is as follows in parts by weight: 3800 parts of semi-finished product, 3300 parts of water, 31 parts of slurry-coated bean curd material and 5.2 parts of salt; vacuumizing the soaked finished product, and refrigerating in a refrigeration house at the temperature of-2-4 ℃, wherein the finished product is not deteriorated after being stored for 45 days, and the time from packaging to warehousing cannot exceed 15min, so that the taste of the bean curd is not influenced.
Wherein the slurry-coated bean curd material is a mixture of sodium bicarbonate and sodium carbonate, and the mass ratio of the sodium carbonate to the sodium bicarbonate is 1: 5.
After each batch of soaking, 2-3 blocks are selected for carrying out frying test, and the fried bean curd is golden yellow and qualified because the appearance is swollen and the pulp juice is wrapped inside.
Wherein, in order to keep the delicate flavor of the dendrobium-coated bean curd as much as possible, a part of the dendrobium-coated bean curd is taken out from the soaking water, immediately frozen and fresh-locked, then vacuum-packaged, preserved in a freezer at-18 ℃ and stored for 6 months without deterioration.
The prepared finished product of the dendrobium pulp-coated bean curd can be sold directly or processed into various special foods for eating, and the dendrobium pulp-coated bean curd prepared in the embodiment is prepared into hot pot bean curd and instant pulp-coated bean curd:
frying the dendrobe pulp-coated bean curd until the surface of the bean curd is golden yellow and the pulp-coated bean curd is swelled, taking out the fried bean curd at the frying temperature of 220 ℃ for 3min, cooling the bean curd after taking out the bean curd by air cooling for about 10min, and vacuumizing and refrigerating the cooled bean curd.
The instant slurry-coated bean curd comprises the following components in parts by weight: 73 parts of dendrobe pulp-coated bean curd, 10 parts of sesame oil, 15 parts of kohlrabi, 10 parts of houttuynia cordata root, 2 parts of chili powder, 2 parts of chopped green onion, 45 parts of fragrant dried material and 14.5 parts of fresh material; wherein, the root of kohlrabi and the root of houttuynia cordata are all chopped.
Wherein the dendrobe slurry-coated bean curd is fried bean curd fried to golden surface and swelling slurry-coated bean curd, and the frying process is the same as that of hot pot bean curd;
the chili powder is prepared by the following steps: putting 5 parts of pepper into a pot, frying, cooling, crushing the pepper into rice-shaped powder, and adding 2 parts of pepper powder, 2 parts of chicken essence, 2 parts of monosodium glutamate, 2 parts of chicken essence and 2 parts of spice into the crushed pepper powder;
the spice is prepared by uniformly mixing the following components in parts by weight: 30 parts of star anise, 15 parts of tsaoko amomum fruits, 45 parts of fennel, 20 parts of cardamom, 15 parts of Chinese wildrye, 10 parts of lysimachia sikokiana, 45 parts of nardostachyos roots, 45 parts of cardamom, 20 parts of cassia bark, 15 parts of cassia twig, 40 parts of allspice, 80 parts of myrcia, 20 parts of cortex acanthopanacis, 25 parts of murraya paniculata, 15 parts of angelica dahurica and 10 parts of cumin;
the fragrant dry material is prepared by stir-frying and crushing the following components in parts by weight: 10 parts of walnut, 10 parts of peanut, 5 parts of soybean, 10 parts of melon seed and 10 parts of sesame;
the fresh materials comprise the following components in parts by weight: 10 parts of capsicum frutescens, 15 parts of garlic, 100 parts of houttuynia cordata roots, 20 parts of chopped green onion, and chopped capsicum frutescens, garlic and houttuynia cordata roots;
the sesame oil is refined by the following method: heating 300 parts of soybean oil to 150 ℃, adding 5 parts of ginger slices, 5 parts of garlic slices, 5 parts of onion slices and 5 parts of dried onion slices, fishing out dry residues, adding 1 part of pepper granules, 8 parts of red oil bean pieces and 2 parts of spices, frying for 3min, turning off fire, stirring for 10min at the oil temperature, frying the red oil bean pieces to be crisp at the moment, and preparing sesame oil, wherein the sesame oil is cherry-colored and emits rose fragrance;
except for the fragrant dry materials and the fresh materials, other auxiliary materials are uniformly mixed with fried bean curd to make the bean curd tasty, the mixed bean curd is quick-frozen and fresh, then the bean curd is packaged and vacuumized, then the fragrant dry materials and the fresh materials are respectively packaged and vacuumized, the three materials are stored in the same bag or box, wherein the fresh materials are also quick-frozen and fresh, then the fresh materials are packaged and vacuumized, and the packaged instant slurry-coated bean curd is stored in a refrigeration house for 6 months without deterioration.
Example 2
The embodiment provides a dendrobium pulp-coated bean curd, which is prepared by adding dendrobium juice into the pulp-coated bean curd, wherein the dendrobium juice is prepared by grinding and filtering fresh dendrobium without mildew and impurities, wherein the adding proportion of the fresh dendrobium and soybeans in the embodiment is as follows: 0.9:20.
The preparation method of the dendrobium pulp-coated bean curd comprises the following steps:
selecting non-transgenic soybean with protein content over 42 wt%, and the soybean should have no impurity, full grain, no mildew, no disease spot, etc.
Cleaning the soybeans, wherein the water consumption is controlled to cover the water level of the soybeans by 16 cm during cleaning, no visible impurities exist after the water is changed, and the cleaning time is 8 min;
soaking the soybeans at the soaking temperature of 20 ℃ for 5.5 hours until the soybean cores appear one line;
cleaning the soybeans again, wherein the water consumption is higher than the water level of the soybeans by 15 cm during cleaning, no visible impurities exist after the soybeans are cleaned until water is changed, and the cleaning time is 8 min;
grinding: and during grinding, the mass ratio of the soybean consumption to the obtained soybean milk is 11:80, the soybean milk is ground to be capable of passing through a 110-mesh sieve, and the ground soybean milk needs to be put into a soybean milk boiling barrel in time to be burnt and cannot stay.
Boiling the soybean milk: putting the soybean milk into a milk boiling tank of 255 kg/tank, boiling the milk at 102 ℃ for 9min, immediately filtering the soybean milk by using a 110-mesh screen after the milk boiling is finished, and cleaning the screen after each filtration.
Curdling: and (3) the temperature of the filtered soybean milk is 90 ℃, the ground dendrobe juice is added into the soybean milk and stirred uniformly, then water is added to reduce the temperature of the soybean milk to 70 ℃, and coagulating water is added for coagulation, wherein the pH value of the soybean milk after water is added is 6.5-7, and the mass ratio of the coagulating water to the soybean milk is 2: 3.
The preparation method of the solidified water comprises the following steps: diluting citric acid by using water to obtain citric acid water, wherein the mass ratio of the citric acid to the water is 25(g): 49(kg), mixing citric acid water and water to obtain coagulating water, wherein the mass ratio of the citric acid water to the water is 20:7, and the standing time of the water is 1d (the water is old water in the previous coagulating).
Squatting: after the jelly is squatted for 5min, the milk is completely removed with gauze and filter screen after the milk is settled, and the milk is retained like cotton for use in next time.
Cleaning the mold and gauze, spreading until the edges and corners have the shapes without leaking corners, uniformly pouring the tofu pudding into the mold, filling the mold with the tofu pudding, making the pouring texture uniform, then wrapping, straightening the gauze, and completing the pouring within 10min each batch so as to avoid affecting the taste of the tofu. After the bean curd is packaged, pressing for 4min by using 520kg of force, taking out the bean curd, separately drying the bean curd on a bean curd rack, turning the bean curd when the bean curd is cooled to 20 ℃, and finally slicing and packaging to obtain a semi-finished product, wherein the semi-finished product is light green, free of bean dregs and impurities, acid-free, red-free and elastic.
Soaking the semi-finished product in soaking water for 5.8h, wherein the bean curd is in an elastic state after soaking, the soaking water comprises water, slurry-coated bean curd materials and salt, and the using amount is as follows in parts by weight: 3600 parts of semi-finished product, 3000 parts of water, 30 parts of slurry-coated bean curd material and 5 parts of salt; vacuumizing the soaked finished product, and refrigerating in a refrigeration house at the temperature of-2-4 ℃, wherein the finished product is not deteriorated after being stored for 45 days, and the time from packaging to warehousing cannot exceed 15min, so that the taste of the bean curd is not influenced.
Wherein the slurry-coated bean curd material is a mixture of sodium bicarbonate and sodium carbonate, and the mass ratio of the sodium carbonate to the sodium bicarbonate is 4: 1.
After each batch of soaking, 2-3 blocks are selected for carrying out frying test, and the fried bean curd is golden yellow and qualified because the appearance is swollen and the pulp juice is wrapped inside.
Wherein, in order to keep the delicate flavor of the dendrobium-coated bean curd as much as possible, a part of the dendrobium-coated bean curd is taken out from the soaking water, immediately frozen and fresh-locked, then vacuum-packaged, preserved in a freezer at-18 ℃ and stored for 6 months without deterioration.
The prepared finished product of the dendrobium pulp-coated bean curd can be sold directly or processed into various special foods for eating, and the dendrobium pulp-coated bean curd prepared in the embodiment is prepared into hot pot bean curd and instant pulp-coated bean curd:
frying the dendrobe pulp-coated bean curd until the surface of the bean curd is golden yellow and the pulp-coated bean curd is swelled, taking out the fried bean curd at the frying temperature of 200 ℃ for 2min, cooling the bean curd after taking out the bean curd by air cooling for about 12min, and vacuumizing and refrigerating the cooled bean curd.
The instant slurry-coated bean curd comprises the following components in parts by weight: 75 parts of dendrobe pulp-coated bean curd, 10 parts of sesame oil, 15 parts of kohlrabi, 10 parts of houttuynia cordata root, 2 parts of chili powder, 2 parts of chopped green onion, 45 parts of fragrant dried material and 14.5 parts of fresh material; wherein, the root of kohlrabi and the root of houttuynia cordata are all chopped.
Wherein the dendrobe slurry-coated bean curd is fried bean curd fried to golden surface and swelling slurry-coated bean curd, and the frying process is the same as that of hot pot bean curd;
the chili powder is prepared by the following steps: putting 5 parts of pepper into a pot, frying, cooling, crushing the pepper into rice-shaped powder, and adding 2 parts of pepper powder, 2 parts of chicken essence, 2 parts of monosodium glutamate, 2 parts of chicken essence and 2 parts of spice into the crushed pepper powder;
the spice is prepared by uniformly mixing the following components in parts by weight: 30 parts of star anise, 15 parts of tsaoko amomum fruits, 45 parts of fennel, 20 parts of cardamom, 15 parts of Chinese wildrye, 10 parts of lysimachia sikokiana, 45 parts of nardostachyos roots, 45 parts of cardamom, 20 parts of cassia bark, 15 parts of cassia twig, 40 parts of allspice, 80 parts of myrcia, 20 parts of cortex acanthopanacis, 25 parts of murraya paniculata, 15 parts of angelica dahurica and 10 parts of cumin;
the fragrant dry material is prepared by stir-frying and crushing the following components in parts by weight: 10 parts of walnut, 10 parts of peanut, 5 parts of soybean, 10 parts of melon seed and 10 parts of sesame;
the fresh materials comprise the following components in parts by weight: 10 parts of capsicum frutescens, 15 parts of garlic, 100 parts of houttuynia cordata roots, 20 parts of chopped green onion, and chopped capsicum frutescens, garlic and houttuynia cordata roots;
the sesame oil is refined by the following method: heating 300 parts of soybean oil to 130 ℃, adding 5 parts of ginger slices, 5 parts of garlic slices, 5 parts of onion slices and 5 parts of dried onion slices, fishing out dry residues, adding 1 part of pepper granules, 8 parts of red oil bean pieces and 2 parts of spices, frying for 3min, turning off fire, stirring for 10min at the oil temperature, frying the red oil bean pieces to be crisp at the moment, and preparing sesame oil, wherein the sesame oil is cherry-colored and emits rose fragrance;
except for the fragrant dry materials and the fresh materials, other auxiliary materials are uniformly mixed with fried bean curd to make the bean curd tasty, the mixed bean curd is quick-frozen and fresh, then the bean curd is packaged and vacuumized, then the fragrant dry materials and the fresh materials are respectively packaged and vacuumized, the three materials are stored in the same bag or box, wherein the fresh materials are also quick-frozen and fresh, then the fresh materials are packaged and vacuumized, and the packaged instant slurry-coated bean curd is stored in a refrigeration house for 6 months without deterioration.
Example 3
The embodiment provides a dendrobium pulp-coated bean curd, which is prepared by adding dendrobium juice into the pulp-coated bean curd, wherein the dendrobium juice is prepared by grinding and filtering fresh dendrobium without mildew and impurities, wherein the adding proportion of the fresh dendrobium and soybeans in the embodiment is as follows: 1.1:20.
The preparation method of the dendrobium pulp-coated bean curd comprises the following steps:
selecting non-transgenic soybean with protein content over 42 wt%, and the soybean should have no impurity, full grain, no mildew, no disease spot, etc.
Cleaning the soybeans, wherein the water consumption is controlled to cover the water level of the soybeans by 15 cm during cleaning, no visible impurities exist after the water is changed, and the cleaning time is 9 min;
soaking the soybeans at the soaking temperature of 20 ℃ for 4 hours until the soybean cores appear one line;
cleaning the soybeans again, wherein the water consumption is higher than the water level of the soybeans by 15 cm during cleaning, no visible impurities exist after the soybeans are cleaned until water is changed, and the cleaning time is 15 min;
grinding: when grinding the soybean milk, the mass ratio of the used soybean weight to the obtained soybean milk is as follows: and 3:22, grinding the pulp until the pulp can pass through a 130-mesh sieve, and putting the ground pulp into a pulp boiling barrel to be fired in time without staying.
Boiling the soybean milk: putting the soybean milk into a milk boiling tank of 255 kg/tank, boiling the milk at 106 ℃ for 10min, immediately filtering the soybean milk by using a 130-mesh screen after the milk boiling is finished, and cleaning the screen after each filtration.
Curdling: and (3) the temperature of the filtered soybean milk is 98 ℃, the ground dendrobe juice is added into the soybean milk and stirred uniformly, then water is added to reduce the temperature of the soybean milk to 85 ℃, and coagulating water is added for coagulation, wherein the pH value of the soybean milk after water is added is 6.5-7, and the mass ratio of the coagulating water to the soybean milk is 2: 3.
The preparation method of the solidified water comprises the following steps: diluting citric acid with water to obtain citric acid water, wherein the mass ratio of citric acid to water is 25(g):52(kg), mixing citric acid water with water to obtain coagulating water, wherein the mass ratio of citric acid water to water is 20:7, and the standing time of the water is 2d (the water is old water in the previous coagulation).
Squatting: after the jellied bean curd is squatted for 7min, removing the water from the jellied bean curd with gauze and filter screen, and allowing the jellied bean curd to remain like cotton for the next time.
Cleaning the mold and gauze, spreading until the edges and corners have the shapes without leaking corners, uniformly pouring the tofu pudding into the mold, filling the mold with the tofu pudding, making the pouring texture uniform, then wrapping, straightening the gauze, and completing the pouring within 10min each batch so as to avoid affecting the taste of the tofu. After the bean curd is packaged, pressing for 7min by 480 kg of force, taking out the bean curd, separately drying on a bean curd rack, turning the bean curd when the bean curd is cooled to 23 ℃, and finally slicing and packaging to obtain a semi-finished product, wherein the semi-finished product is light green, free of bean dregs and impurities, acid-proof, red-proof and elastic.
Soaking the semi-finished product in soaking water for 6.5h, wherein the bean curd is in an elastic state after soaking, the soaking water comprises water, slurry-coated bean curd materials and salt, and the using amount is as follows in parts by weight: 4000 parts of semi-finished product, 3500 parts of water, 32 parts of slurry-coated bean curd material and 5.5 parts of salt; vacuumizing the soaked finished product, and refrigerating in a refrigeration house at the temperature of-2-4 ℃, wherein the finished product is not deteriorated after being stored for 45 days, and the time from packaging to warehousing cannot exceed 15min, so that the taste of the bean curd is not influenced.
Wherein the slurry-coated bean curd material is a mixture of sodium bicarbonate and sodium carbonate, and the mass ratio of the sodium bicarbonate to the sodium carbonate is 5.5: 1.
After each batch of soaking, 2-3 blocks are selected for carrying out frying test, and the fried bean curd is golden yellow and qualified because the appearance is swollen and the pulp juice is wrapped inside.
Wherein, in order to keep the delicate flavor of the dendrobium-coated bean curd as much as possible, a part of the dendrobium-coated bean curd is taken out from the soaking water, immediately frozen and fresh-locked, then vacuum-packaged, preserved in a freezer at-18 ℃ and stored for 6 months without deterioration.
The prepared finished product of the dendrobium pulp-coated bean curd can be sold directly or processed into various special foods for eating, and the dendrobium pulp-coated bean curd prepared in the embodiment is prepared into hot pot bean curd and instant pulp-coated bean curd:
frying the dendrobe pulp-coated bean curd until the surface of the bean curd is golden yellow and the pulp-coated bean curd is swelled, taking out the fried bean curd at the frying temperature of 235 ℃ for 2min, cooling the bean curd by air cooling for about 15min after taking out the bean curd, and vacuumizing and refrigerating the cooled bean curd.
The instant slurry-coated bean curd comprises the following components in parts by weight: 70 parts of dendrobe pulp-coated bean curd, 10 parts of sesame oil, 15 parts of root of kohlrabi, 10 parts of houttuynia cordata root, 2 parts of chili powder, 2 parts of chopped green onion, 45 parts of fragrant dried material and 14.5 parts of fresh material; wherein, the root of kohlrabi and the root of houttuynia cordata are all chopped.
Wherein the dendrobe slurry-coated bean curd is fried bean curd fried to golden surface and swelling slurry-coated bean curd, and the frying process is the same as that of hot pot bean curd;
the chili powder is prepared by the following steps: putting 5 parts of pepper into a pot, frying, cooling, crushing the pepper into rice-shaped powder, and adding 2 parts of pepper powder, 2 parts of chicken essence, 2 parts of monosodium glutamate, 2 parts of chicken essence and 2 parts of spice into the crushed pepper powder;
the spice is prepared by uniformly mixing the following components in parts by weight: 30 parts of star anise, 15 parts of tsaoko amomum fruits, 45 parts of fennel, 20 parts of cardamom, 15 parts of Chinese wildrye, 10 parts of lysimachia sikokiana, 45 parts of nardostachyos roots, 45 parts of cardamom, 20 parts of cassia bark, 15 parts of cassia twig, 40 parts of allspice, 80 parts of myrcia, 20 parts of cortex acanthopanacis, 25 parts of murraya paniculata, 15 parts of angelica dahurica and 10 parts of cumin;
the fragrant dry material is prepared by stir-frying and crushing the following components in parts by weight: 10 parts of walnut, 10 parts of peanut, 5 parts of soybean, 10 parts of melon seed and 10 parts of sesame;
the fresh materials comprise the following components in parts by weight: 10 parts of capsicum frutescens, 15 parts of garlic, 100 parts of houttuynia cordata roots, 20 parts of chopped green onion, and chopped capsicum frutescens, garlic and houttuynia cordata roots;
the sesame oil is refined by the following method: heating 300 parts of soybean oil to 140 ℃, adding 5 parts of ginger slices, 5 parts of garlic slices, 5 parts of onion slices and 5 parts of dried onion slices, fishing out dry residues, adding 1 part of pepper granules, 8 parts of red oil bean pieces and 2 parts of spices, frying for 3min, turning off fire, stirring for 10min at the oil temperature, frying the red oil bean pieces to be crisp at the moment, and preparing sesame oil, wherein the sesame oil is cherry-colored and emits rose fragrance;
except for the fragrant dry materials and the fresh materials, other auxiliary materials are uniformly mixed with the fried bean curd to make the bean curd tasty, the mixed bean curd is quick-frozen and fresh, then the bean curd is packaged and vacuumized, then the fragrant dry materials and the fresh materials are respectively packaged and vacuumized, the three materials are stored in the same bag or box, wherein the fresh materials are also quick-frozen and fresh, then the fresh materials are packaged and vacuumized, and the packaged instant slurry-coated bean curd is stored in a refrigeration house for 6 months without deterioration.
Test examples
Preparing conventional slurry-coated bean curd:
selecting non-transgenic soybean with protein content over 42 wt%, and the soybean should have no impurity, full grain, no mildew, no disease spot, etc.
Cleaning the soybeans, wherein the water consumption is higher than the water level of the soybeans by 15 cm during cleaning, no visible impurities exist after the soybeans are cleaned until water is changed, and the cleaning time is 10 min;
soaking soybeans at the soaking temperature of 25 ℃ for 5 hours until soybean cores appear one line;
cleaning the soybeans again, wherein the water consumption is higher than the water level of the soybeans by 15 cm during cleaning, no visible impurities exist after the soybeans are cleaned until water is changed, and the cleaning time is 10 min;
grinding: and during grinding, the mass ratio of the soybean consumption to the obtained soybean milk is 2:15, the soybean milk is ground to be 120-mesh sieved, and the ground soybean milk needs to be put into a soybean milk boiling barrel in time to be burnt and cannot stay.
Boiling the soybean milk: putting the soybean milk into a milk boiling tank of 255 kg/tank, boiling the milk at 105 ℃ for 8min, immediately filtering the soybean milk by using a 120-mesh screen after the milk boiling is finished, and cleaning the screen after each filtration.
Curdling: stirring and mixing gypsum and soybean slurry at 80 deg.C, mixing for 5min, and making squatting pan.
Squatting: and (4) forming the tofu pudding after 12min of squatting, and completely pumping the water above the tofu pudding by using gauze and a filter screen after the tofu pudding is precipitated.
Cleaning the mould and the gauze, spreading the gauze until the edges and corners have the shapes without leaking corners, uniformly pouring the tofu pudding into the mould, filling the mould to ensure uniform pouring texture, then binding up, and straightening the gauze. Pressing with 500 kg force for 5min, taking out bean curd, drying on bean curd rack, cooling to 25 deg.C, turning, and slicing and packaging to obtain white semi-finished product.
Soaking the semi-finished product in soaking water for 5h, wherein the raw materials used in the soaking process and the weight ratio thereof are as follows: 3800 parts of semi-finished products, 3300 parts of water, 31 parts of slurry-coated bean curd materials and 5.2 parts of salt.
Wherein the slurry-coated bean curd material is a mixture of sodium bicarbonate and sodium carbonate, and the mass ratio of the sodium carbonate to the sodium bicarbonate is 1: 5.
After soaking, taking out a part of the slurry-coated bean curd from the soaking water, quickly freezing and locking, and then carrying out vacuum packaging.
Frying the slurry-coated bean curd until the surface of the bean curd is golden yellow and the slurry-coated bean curd is swelled, taking out the fried bean curd at the frying temperature of 220 ℃ for 3min, cooling the bean curd by air cooling after taking out the bean curd for about 10min, and vacuumizing and refrigerating the cooled bean curd.
The instant slurry-coated bean curd comprises the following components in parts by weight: 73 parts of slurry-coated bean curd, 10 parts of sesame oil, 15 parts of root of kohlrabi, 10 parts of houttuynia cordata root, 2 parts of chili powder, 2 parts of chopped green onion, 45 parts of fragrant dried material and 14.5 parts of fresh material; wherein, the root of kohlrabi and the root of houttuynia cordata are all chopped.
Wherein the slurry-coated bean curd is fried bean curd fried to golden yellow surface, and the frying process is the same as that of chafing dish bean curd;
the chili powder is prepared by the following steps: putting 5 parts of pepper into a pot, frying, cooling, crushing the pepper into rice-shaped powder, and adding 2 parts of pepper powder, 2 parts of chicken essence, 2 parts of monosodium glutamate, 2 parts of chicken essence and 2 parts of spice into the crushed pepper powder;
the spice is prepared by uniformly mixing the following components in parts by weight: 30 parts of star anise, 15 parts of tsaoko amomum fruits, 45 parts of fennel, 20 parts of cardamom, 15 parts of Chinese wildrye, 10 parts of lysimachia sikokiana, 45 parts of nardostachyos roots, 45 parts of cardamom, 20 parts of cassia bark, 15 parts of cassia twig, 40 parts of allspice, 80 parts of myrcia, 20 parts of cortex acanthopanacis, 25 parts of murraya paniculata, 15 parts of angelica dahurica and 10 parts of cumin;
the fragrant dry material is prepared by stir-frying and crushing the following components in parts by weight: 10 parts of walnut, 10 parts of peanut, 5 parts of soybean, 10 parts of melon seed and 10 parts of sesame;
the fresh materials comprise the following components in parts by weight: 10 parts of capsicum frutescens, 15 parts of garlic, 100 parts of houttuynia cordata roots, 20 parts of chopped green onion, and chopped capsicum frutescens, garlic and houttuynia cordata roots;
the sesame oil is refined by the following method: heating 300 parts of soybean oil to 150 ℃, adding 5 parts of ginger slices, 5 parts of garlic slices, 5 parts of onion slices and 5 parts of dried onion slices, fishing out dry residues, adding 1 part of pepper granules, 8 parts of red oil bean pieces and 2 parts of spices, frying for 3min, turning off fire, stirring for 10min at the oil temperature, frying the red oil bean pieces to be crisp at the moment, and preparing sesame oil, wherein the sesame oil is cherry-colored and emits rose fragrance;
except for the fragrant dry materials and the fresh materials, other auxiliary materials are uniformly mixed with fried bean curd, the mixed bean curd is quickly frozen and locked, then the bean curd is packaged and vacuumized, then the fragrant dry materials and the fresh materials are respectively packaged and vacuumized, the fragrant dry materials and the fresh materials are stored in the same bag or box, wherein the fresh materials are also quickly frozen and locked, and then the fresh materials are packaged and vacuumized.
The conventional slurry-coated tofu prepared in examples 1-3 and experimental examples was subjected to a trial eating test in groups, wherein 1000 persons were randomly selected from the trial eaters, 120 persons were selected from the 10-18 years old, 450 persons were selected from the 18-30 years old, 300 persons were selected from the 30-50 years old, and 120 persons were selected from the 50 years old or older, the finished tofu in examples 1-3 and conventional slurry-coated tofu was set as one group, quick-frozen fresh-locked tofu was set as one group, hot pot tofu was set as one group, instant slurry-coated tofu was set as one group, and then all tofu was tried by the trial eater, and the most favorable one of each group was selected, and the statistical results were as follows:
and (3) finished bean curd: example 1 voter 378, example 2 voter 282, example 3 voter 301, trial voter 39;
quick-freezing fresh-keeping bean curd: example 1 voter 339, example 2 voter 307, example 3 voter 324, trial voter 30;
chafing dish bean curd (cooked with the same chafing dish material): example 1 voter 309, example 2 voter 331, example 3 voter 259, trial voter 101;
instant slurry-wrapped bean curd: example 1 voter 299, example 2 voter 327, example 3 voter 276, and trial voter 88.
Therefore, compared with the common slurry-coated bean curd, the taste of the dendrobium slurry-coated bean curd prepared by the invention is obviously improved no matter the dendrobium slurry-coated bean curd is directly eaten or the taste of the dendrobium slurry-coated bean curd after treatment, and the dendrobium slurry-coated bean curd is easy to be favored by consumers.
The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents and improvements made within the spirit and principle of the present invention are intended to be included within the scope of the present invention.
Claims (10)
1. The dendrobe pulp-coated bean curd is characterized in that dendrobe juice is added during preparation, the dendrobe juice is prepared by grinding fresh dendrobe, and 4.5-5.5 jin of fresh dendrobe is used per 100 jin of soybean.
2. A preparation process for preparing the dendrobium pulp-coated bean curd of claim 1 is characterized by comprising the following steps:
(1) boiling the soybean milk: boiling the ground soybean milk in a milk boiling tank to be fully cooked, and filtering to obtain soybean milk, wherein the milk boiling temperature is maintained to be more than 100 ℃;
(2) curdling: adding herba Dendrobii juice into 90-98 deg.C soybean milk, stirring, or directly grinding fresh herba Dendrobii and soybean together during grinding, adding water to reduce the temperature of the soybean milk to 70-85 deg.C, adding coagulating water for coagulation, wherein the pH value of the soybean milk after adding water is 6.5-7;
(3) squatting to obtain bean curd jelly;
(4) squeezing to obtain a semi-finished product: the semi-finished product is light green in color.
3. The preparation process of the dendrobe pulp-coated bean curd according to claim 2, wherein the semi-finished product is soaked to obtain a finished product, and when the semi-finished product is soaked, soaking water is prepared, then the dendrobe pulp-coated bean curd slices are placed into the soaking water to be soaked, and the soaking time is 5.8-6 hours;
wherein the soaking water comprises water, slurry-containing bean curd materials and salt, and the using amount is as follows according to the parts by weight: 3600 parts of dendrobe slurry-coated bean curd, 3500 parts of water, 30-32 parts of slurry-coated bean curd and 5-5.5 parts of salt;
the slurry-coated bean curd material is a mixture of sodium bicarbonate and sodium carbonate, and 4-5.5kg of sodium bicarbonate is added to 1kg of sodium carbonate.
4. The preparation process of the dendrobe pulp-coated bean curd according to claim 3, wherein the dendrobe pulp-coated bean curd can be fished up after being soaked until the dendrobe pulp-coated bean curd is elastic, and a frying test is required after each batch of dendrobe pulp-coated bean curd is fished up, and the fried bean curd is golden yellow and the pulp-coated juice is qualified after the appearance is raised.
5. The preparation process of the dendrobe pulp-coated bean curd according to claim 2, wherein the preparation steps of the soybean milk are as follows: selecting non-transgenic soybeans which are full in grains, free of mildew and disease spots and have a protein content of more than 42 wt%, cleaning, soaking at the temperature of 20-25 ℃ for 4-5.5h, cleaning again and grinding into thick liquid, wherein 400kg of soybean serous fluid can be obtained from every 45-55kg of soybeans during grinding into thick liquid, and the soybean serous fluid is ground until the soybean serous fluid can pass through a sieve of 110-130 meshes.
6. The preparation process of the dendrobe pulp-coated bean curd according to claim 2, wherein the preparation method of the solidified water in the step (2) is as follows: diluting citric acid with water to obtain citric acid water, wherein 490-520kg of water is added to 250g of citric acid, the citric acid water is mixed with water to obtain coagulating water, 28-35kg of water is added to 100kg of citric acid water, and the standing time of the water is 1-2 days.
7. A preparation method of quick-frozen dendrobium pulp tofu comprising the dendrobium pulp tofu prepared according to claim 3 is characterized by comprising the following steps: and (5) immediately air-drying the water quality of the finished product obtained after soaking, and quickly freezing and locking the freshness.
8. A preparation method of hot pot bean curd containing the dendrobe pulp-coated bean curd of claim 1 is characterized by comprising the following steps: frying the slurry-coated bean curd until the surface of the bean curd is golden yellow and the slurry-coated bean curd is swelled, and taking out the bean curd, wherein the frying temperature is 200-.
9. An instant slurry-coated bean curd comprising the dendrobe slurry-coated bean curd of claim 1, which is characterized by comprising the following components in parts by weight: 70-75 parts of dendrobe pulp-coated bean curd, 10 parts of sesame oil, 15 parts of kohlrabi, 10 parts of houttuynia cordata root, 2 parts of chili powder, 2 parts of chopped green onion, 45 parts of fragrant dry material and 14.5 parts of fresh material;
wherein the dendrobe slurry-coated bean curd is fried bean curd which is fried to be golden yellow in appearance and has raised slurry coating, and the frying temperature is 200-235 ℃;
the chili powder is prepared by the following steps: putting 5 parts of pepper into a pot, frying, cooling, crushing the pepper, and adding 2 parts of pepper powder, 2 parts of chicken essence, 2 parts of monosodium glutamate, 2 parts of chicken essence and 2 parts of spice;
the perfume comprises the following components in parts by weight: 30 parts of star anise, 15 parts of tsaoko amomum fruits, 45 parts of fennel, 20 parts of cardamom, 15 parts of Chinese wildrye, 10 parts of lysimachia sikokiana, 45 parts of nardostachyos roots, 45 parts of cardamom, 20 parts of cassia bark, 15 parts of cassia twig, 40 parts of allspice, 80 parts of myrcia, 20 parts of cortex acanthopanacis, 25 parts of murraya paniculata, 15 parts of angelica dahurica and 10 parts of cumin;
the fragrant dry material is prepared by stir-frying and crushing the following components in parts by weight: 10 parts of walnut, 10 parts of peanut, 5 parts of soybean, 10 parts of melon seed and 10 parts of sesame;
the fresh materials comprise the following components in parts by weight: comprises 10 parts of capsicum frutescens, 15 parts of garlic, 100 parts of houttuynia cordata roots and 20 parts of chopped green onion.
The fragrant dry materials and the fresh materials are independently packaged, the hot pot bean curd and other auxiliary materials are stirred and packaged, and the packaged hot pot bean curd is quickly frozen and is fresh.
10. An instant stuffed bean curd as claimed in claim 8, wherein the sesame oil is refined by the following method: heating 300 parts of soybean oil to 130-.
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| CN105613785A (en) * | 2016-02-25 | 2016-06-01 | 周兆平 | Method for making cortex moutan and herba dendrobii nutrient fermented bean curd |
| CN105767208A (en) * | 2016-04-11 | 2016-07-20 | 广东逸丰生态实业有限公司 | Herba dendrodii officinalis bean curd and making method thereof |
| CN107041428A (en) * | 2017-04-25 | 2017-08-15 | 赤水市桫龙虫茶饮品有限责任公司 | HERBA DENDROBII fermented bean curd |
| CN109122893A (en) * | 2018-08-28 | 2019-01-04 | 贵州赤水包浆豆腐食品有限公司 | A kind of slurry coating tofu and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN105613785A (en) * | 2016-02-25 | 2016-06-01 | 周兆平 | Method for making cortex moutan and herba dendrobii nutrient fermented bean curd |
| CN105767208A (en) * | 2016-04-11 | 2016-07-20 | 广东逸丰生态实业有限公司 | Herba dendrodii officinalis bean curd and making method thereof |
| CN107041428A (en) * | 2017-04-25 | 2017-08-15 | 赤水市桫龙虫茶饮品有限责任公司 | HERBA DENDROBII fermented bean curd |
| CN109122893A (en) * | 2018-08-28 | 2019-01-04 | 贵州赤水包浆豆腐食品有限公司 | A kind of slurry coating tofu and preparation method thereof |
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