CN111903774A - Bagged bean product food and marinating process thereof - Google Patents
Bagged bean product food and marinating process thereof Download PDFInfo
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- CN111903774A CN111903774A CN202010895313.3A CN202010895313A CN111903774A CN 111903774 A CN111903774 A CN 111903774A CN 202010895313 A CN202010895313 A CN 202010895313A CN 111903774 A CN111903774 A CN 111903774A
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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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Abstract
The invention discloses a bagged bean product food which is prepared from the following raw materials in percentage by weight: 60-65% of soybean, 5-6% of rice, 15-18% of pea and 15-20% of peanut; the bean product is prepared by the following steps: the method comprises the following steps: processing the bean curd embryo: selecting high-quality soybeans, rice, peas and peanuts, cleaning, soaking, grinding into thick liquid, boiling, pressing and forming to prepare bean curd blanks, soaking in alkaline solution, and then drying. According to the deep-frying bean product marinating method, the preliminary frying is carried out firstly during bean product processing, so that the subsequent cutting and hole pricking are convenient to carry out, then the formed bean product is subjected to cutting and hole pricking, deep frying is carried out after the cutting and hole pricking, the deep-frying can be carried out on the bean product after the cutting is carried out, a layer of fried skin is formed after frying the place which is in contact with the outside after the cutting and hole pricking, the marinating taste during the subsequent marinating of the marinating soup is facilitated, the marinating taste is easier to be taken when compared with the traditional method of directly marinating the bean product, and the marinating effect of the bean product can be effectively improved.
Description
Technical Field
The invention relates to the field of processing of bagged bean product food, in particular to a bagged bean product food and a marinating process thereof.
Background
The bean product is a food prepared by processing beans such as soybeans, small beans, green beans, peas, broad beans and the like serving as main raw materials. Most of the bean products are bean curd obtained by coagulating soybean milk of soybean and its remade product. The bean products are processed in a plurality of processing types in the subsequent processing, common processing is marinating processing, the bean products are taken as raw materials and put into prepared marinade, the bean products are boiled with strong fire and are boiled with slow fire, so that the taste of the marinade slowly permeates into the texture of the raw materials, and the marinade with strong fragrance and delicious taste is obtained. The marinated product is a general cooked product, and its raw material taste and colour are highlighted, and its flavouring mainly contains salt and small quantity of soy sauce, and its original colour, fragrance and taste are dominant.
The conventional bean product marinating process has certain disadvantages, the conventional bean product marinating process is mainly used for directly marinating the produced and molded bean product, and due to the specific solid form of the bean product, the interior of the bean product cannot be well marinated and flavored, the marinating effect is poor, only superficial layer flavoring can be performed on the surface during marinating, the flavoring effect is limited, and the eating requirements of people cannot be met.
Disclosure of Invention
The invention mainly aims to provide a bagged bean product food and a marinating process thereof, which can effectively solve the problems in the background art.
In order to achieve the purpose, the invention adopts the technical scheme that:
a bagged bean product food is prepared from the following raw materials in percentage by weight: 60-65% of soybean, 5-6% of rice, 15-18% of pea and 15-20% of peanut; the bean product is prepared by the following steps:
the method comprises the following steps: processing the bean curd embryo: selecting high-quality soybeans, rice, peas and peanuts, cleaning, soaking, grinding into thick liquid, boiling the thick liquid, pressing and forming to prepare bean curd blanks, soaking the bean curd blanks in alkaline solution, and then drying;
step two: and (3) preliminary frying: putting the dried bean curd blanks in the step one into an oil pan for primary frying, taking out the bean curd blanks after frying and forming, and cooling;
step three: hole pricking by a screwdriver: performing superficial layer cutting on the cooled bean curd embryo fished out in the step two, and inserting the bean curd embryo into the interior through a narrow knife to perform deep layer hole pricking;
step four: deep frying: and (4) deep-frying the bean curd blanks subjected to hole punching in the third step in an oil pan, taking out and cooling after deep-frying and forming, and timely changing oil to ensure the quality of oil products, wherein the cooled bean products are reserved.
Further, in the step one, the alkaline solution is a sodium carbonate aqueous solution with the weight ratio of 2-4%, the soaking time is 20-35 minutes, and the water content of the dried bean curd embryo is below 0.2%.
Further, the oil temperature in the preliminary frying in the second step is 160-180 ℃, and the preliminary frying is used for preliminary forming of the soybean curd blanks.
Furthermore, the knife is changed to be used for opening the surface of the soybean curd embryo in the middle and shallow layer of the step three, the width of the narrow knife is 0.3-0.8 cm, and the hole is punched to be used for penetrating and opening the inside of the soybean curd embryo, so that the whole shape of the soybean curd embryo is not influenced.
Furthermore, the oil temperature in deep frying in the fourth step is 180-200 ℃, and the deep frying is used for re-forming the bean curd blanks after the bean curd blanks are subjected to cutter changing and hole pricking, so that a layer of fried skin is formed after the places which are contacted with the outside after the cutter changing and hole pricking are fried.
The invention also provides a marinating process for the bagged bean product food, which comprises the following specific steps:
step 1: preparing a marinating soup: adding white sugar, soy sauce and salt into clear water, stirring to dissolve and disperse uniformly, putting the rest ingredients into a cloth bag, tying, making into a material bag, putting the material bag into clear water, boiling for 1 hr, taking out the material bag, and making into marinated soup;
step 2: stewing the marinated soup: putting the bean product for later use into a pot for stewing at the temperature of about 85-94 ℃, stewing for 30-35 minutes by slow fire, and fishing out;
and step 3: and (3) drying a finished product: and (3) putting the bean product fished out in the step (2) into an oven for baking, air-drying to obtain a finished product, and packaging into bags.
Further, the halogen soup in the step 1 is prepared from the following raw materials in parts by mass: 4-8 parts of dried orange peel, 4-6 parts of liquorice, 3-9 parts of pepper, 3-6 parts of aniseed, 2.5-5 parts of cassia bark, 10-13 parts of white sugar, 2.5-5 parts of fennel, 20-24 parts of soy sauce, 18-20 parts of salt and 500 parts of clear water.
Further, in the step 3, the baking temperature is 60-80 ℃, the baking time is 10-25min, the baking is used for better marinating and flavoring, and the air drying is used for cooling the bean products.
Compared with the prior art, the bean product processing method has the advantages that the preliminary frying is carried out firstly during bean product processing, the preliminary bean product forming can be carried out, the subsequent knife-changing and hole-puncturing can be conveniently carried out, the situations that the bean product is broken when the knife-changing and hole-puncturing are avoided, then the knife-changing and hole-puncturing are carried out on the formed bean product, the knife-changing and hole-puncturing are carried out on the bean product, the shallow layer of the surface of the bean curd blank is changed, the narrow knife is inserted into the bean product to carry out deep hole-puncturing, the deep frying is carried out after the knife-changing and hole-puncturing, the place which is in contact with the outside after the knife-changing and hole-puncturing is fried to form a layer of fried skin, the marinating during the subsequent marinating of the marinating soup is facilitated, the marinating of the bean product is easier to be performed compared with the traditional method.
Compared with the prior art, the method has the advantages that after marinating of the marinated soup is finished, baking is carried out, the marinated soup on the surface of the bean product can be baked, the marinated soup on the surface is baked into the shallow layer cutter changing position of the bean product, the marinating effect is improved, meanwhile, deep marinating taste and surface baking taste inside the bean product are met, finally, air drying and cooling are carried out, and finished products are made and packaged into bags.
Detailed Description
In order to make the technical means, the creation characteristics, the achievement purposes and the effects of the invention easy to understand, the invention is further described with the specific embodiments.
Example 1
The invention provides a bagged bean product food which is prepared from the following raw materials in percentage by weight: 60% of soybean, 5% of rice, 15% of pea and 15% of peanut; the bean product is prepared by the following steps:
the method comprises the following steps: processing the bean curd embryo: selecting high-quality soybeans, rice, peas and peanuts, cleaning, soaking, grinding into slurry, boiling the slurry, pressing and forming to prepare a soybean curd embryo, soaking the soybean curd embryo in an alkaline solution, and then drying, wherein the alkaline solution is a sodium carbonate aqueous solution with the weight ratio of 2%, the soaking time is 20 minutes, and the water content of the dried soybean curd embryo is below 0.2%;
step two: and (3) preliminary frying: putting the dried bean curd embryo in the step one into an oil pan for preliminary frying, fishing out and cooling after the bean curd embryo is fried and formed, wherein the oil temperature in the preliminary frying is 160 ℃, and the preliminary frying is used for preliminary forming of the bean curd embryo;
step three: hole pricking by a screwdriver: performing superficial layer cutter changing on the surface of the bean curd embryo which is fished out and cooled in the step two, inserting the bean curd embryo into the interior of the bean curd embryo through a narrow cutter, and performing deep layer hole punching, wherein the superficial layer cutter changing is used for opening the surface of the bean curd embryo, the width of the narrow cutter is 0.3cm, and the hole punching is used for penetrating and opening the interior of the bean curd embryo, so that the integral shape of the bean curd embryo is preferably not influenced;
step four: deep frying: deep-frying the bean curd blanks subjected to the cutter changing and hole puncturing in the third step in an oil pan, fishing out and cooling after deep-frying and forming, and timely changing oil to ensure the oil quality, wherein the oil temperature in deep-frying is 200 ℃, the deep-frying is used for re-forming the bean curd blanks subjected to the cutter changing and hole puncturing, and a layer of fried skin is formed after deep-frying the places which are in contact with the outside after the cutter changing and hole puncturing.
The invention also provides a marinating process for the bagged bean product food, which comprises the following specific steps:
step 1: preparing a marinating soup: adding white sugar, soy sauce and salt into clear water directly, stirring to dissolve and disperse uniformly, filling the rest ingredients into a cloth bag, tying, preparing a material bag, putting the material bag into the clear water, boiling for 1 hour, taking out the material bag to prepare the marinated soup, wherein the marinated soup is prepared from the following raw materials in parts by mass: 4 parts of dried orange peel, 4 parts of liquorice, 3 parts of pepper, 3 parts of aniseed, 2.5 parts of cassia bark, 10 parts of white sugar, 2.5 parts of fennel, 20 parts of soy sauce, 18 parts of salt and 500 parts of clear water;
step 2: stewing the marinated soup: putting the bean product for later use into a pot for stewing at the temperature of about 85 ℃, stewing for 30 minutes by slow fire, and fishing out;
and step 3: and (3) drying a finished product: and (3) baking the bean product fished out in the step (2) in an oven, air-drying to obtain a finished product, packaging into bags, baking at the temperature of 80 ℃ for 10min for better marinating taste, and air-drying for cooling the bean product.
In this embodiment, narrow sword width is less when changing the sword and prick the hole, consequently can improve the oil temperature in order to guarantee to change the sword and prick the hole after the place that the place contacted with the external world forms the effect of one deck fried skin, the formation of fried skin can be exactly the whole form of assurance bean products, change the sword degree of depth simultaneously and can effectively improve stew in soy sauce flavor effect, owing to toast temperature 80 ℃, consequently can reduce the toasting time, can toast the stew in soy sauce on bean products surface, make the stew in soy sauce on surface toast the shallow layer that gets into bean products and change sword department, improve stew in soy sauce effect, satisfy the deep stew in soy sauce flavor of bean products inside simultaneously and toast flavor with the surface.
Example 2
The invention provides a bagged bean product food which is prepared from the following raw materials in percentage by weight: 63% of soybean, 5.5% of rice, 16% of pea and 17% of peanut; the bean product is prepared by the following steps:
the method comprises the following steps: processing the bean curd embryo: selecting high-quality soybeans, rice, peas and peanuts, cleaning, soaking, grinding into slurry, boiling the slurry, pressing and forming to prepare a soybean curd embryo, soaking the soybean curd embryo in an alkaline solution, and then drying, wherein the alkaline solution is a sodium carbonate aqueous solution with the weight ratio of 3%, the soaking time is 27 minutes, and the water content of the dried soybean curd embryo is below 0.2%;
step two: and (3) preliminary frying: putting the dried bean curd embryo in the step one into an oil pan for preliminary frying, fishing out and cooling after the bean curd embryo is fried and formed, wherein the oil temperature in the preliminary frying is 170 ℃, and the preliminary frying is used for preliminary forming of the bean curd embryo;
step three: hole pricking by a screwdriver: performing superficial layer cutter changing on the surface of the bean curd embryo which is fished out and cooled in the step two, inserting the bean curd embryo into the interior of the bean curd embryo through a narrow cutter, and performing deep layer hole punching, wherein the superficial layer cutter changing is used for opening the surface of the bean curd embryo, the width of the narrow cutter is 0.5cm, and the hole punching is used for penetrating and opening the interior of the bean curd embryo, so that the integral shape of the bean curd embryo is preferably not influenced;
step four: deep frying: deep-frying the bean curd blanks subjected to the hole punching by the cutter in the third step in an oil pan, fishing out and cooling after the bean curd blanks are deep-fried and formed, and timely changing oil to ensure the oil quality, wherein the oil temperature in deep-frying is 190 ℃, the deep-frying is used for re-forming the bean curd blanks subjected to the hole punching by the cutter, and a layer of fried skin is formed after the places which are in contact with the outside after the hole punching by the cutter is changed and fried.
The invention also provides a marinating process for the bagged bean product food, which comprises the following specific steps:
step 1: preparing a marinating soup: adding white sugar, soy sauce and salt into clear water directly, stirring to dissolve and disperse uniformly, filling the rest ingredients into a cloth bag, tying, preparing a material bag, putting the material bag into the clear water, boiling for 1 hour, taking out the material bag to prepare the marinated soup, wherein the marinated soup is prepared from the following raw materials in parts by mass: 6 parts of dried orange peel, 5 parts of liquorice, 6 parts of pepper, 5 parts of aniseed, 4 parts of cassia bark, 12 parts of white sugar, 4 parts of fennel, 22 parts of soy sauce, 19 parts of salt and 500 parts of clear water;
step 2: stewing the marinated soup: putting the bean product for later use into a marinating pot with the temperature of about 88 ℃, marinating for 33 minutes by slow fire, and then fishing out;
and step 3: and (3) drying a finished product: and (3) baking the bean product fished out in the step (2) in an oven, air-drying to obtain a finished product, packaging into bags, baking at the temperature of 70 ℃ for 18min for better marinating taste, and air-drying for cooling the bean product.
In the embodiment, the narrow knife is moderate in width when the knife is changed to prick the hole, so that the temperature can be guaranteed to be moderate when deep frying is carried out, the effect of a layer of fried skin is formed at the place which is contacted with the outside after the knife is changed to prick the hole, the whole shape of a bean product can be just guaranteed by the fried skin, meanwhile, the stew tasty effect can be effectively improved by changing the knife depth, the moderate baking time can be selected due to the fact that the baking temperature is 70 ℃, the stew soup on the surface of the bean product can be baked, the stew tasty effect can be improved by baking the stew soup on the surface into the shallow layer knife changing position of the bean product, and meanwhile, the deep stew tasty effect and the surface baking tasty effect of the bean product inside are met.
Example 3
The invention provides a bagged bean product food which is prepared from the following raw materials in percentage by weight: 65% of soybean, 6% of rice, 18% of pea and 20% of peanut; the bean product is prepared by the following steps:
the method comprises the following steps: processing the bean curd embryo: selecting high-quality soybeans, rice, peas and peanuts, cleaning, soaking, grinding into slurry, boiling the slurry, pressing and forming to prepare a soybean curd embryo, soaking the soybean curd embryo in an alkaline solution, and then drying, wherein the alkaline solution is a sodium carbonate aqueous solution with the weight ratio of 4%, the soaking time is 35 minutes, and the water content of the dried soybean curd embryo is below 0.2%;
step two: and (3) preliminary frying: putting the dried bean curd embryo in the step one into an oil pan for preliminary frying, fishing out and cooling after the bean curd embryo is fried and formed, wherein the oil temperature in the preliminary frying is 180 ℃, and the preliminary frying is used for preliminary forming of the bean curd embryo;
step three: hole pricking by a screwdriver: performing superficial layer cutter changing on the surface of the bean curd embryo which is fished out and cooled in the step two, inserting the bean curd embryo into the interior of the bean curd embryo through a narrow cutter, and performing deep layer hole punching, wherein the superficial layer cutter changing is used for opening the surface of the bean curd embryo, the width of the narrow cutter is 0.8cm, and the hole punching is used for penetrating and opening the interior of the bean curd embryo, so that the integral shape of the bean curd embryo is preferably not influenced;
step four: deep frying: deep-frying the bean curd blanks subjected to the cutter changing and hole puncturing in the third step in an oil pan, fishing out and cooling after deep-frying and forming, and timely changing oil to ensure the oil quality, wherein the oil temperature in deep-frying is 180 ℃, the deep-frying is used for re-forming the bean curd blanks subjected to the cutter changing and hole puncturing, and a layer of fried skin is formed after frying the places which are in contact with the outside after the cutter changing and hole puncturing.
The invention also provides a marinating process for the bagged bean product food, which comprises the following specific steps:
step 1: preparing a marinating soup: adding white sugar, soy sauce and salt into clear water directly, stirring to dissolve and disperse uniformly, filling the rest ingredients into a cloth bag, tying, preparing a material bag, putting the material bag into the clear water, boiling for 1 hour, taking out the material bag to prepare the marinated soup, wherein the marinated soup is prepared from the following raw materials in parts by mass: 8 parts of dried orange peel, 6 parts of liquorice, 9 parts of pepper, 6 parts of aniseed, 5 parts of cassia bark, 13 parts of white sugar, 5 parts of fennel, 24 parts of soy sauce, 20 parts of salt and 500 parts of clear water;
step 2: stewing the marinated soup: putting the bean product for later use into a pot for stewing at the temperature of about 94 ℃, stewing for 35 minutes by slow fire, and fishing out;
and step 3: and (3) drying a finished product: and (3) baking the bean product fished out in the step (2) in an oven, air-drying to obtain a finished product, packaging into bags, baking at the temperature of 60 ℃ for 25min for better marinating taste, and air-drying for cooling the bean product.
In this embodiment, narrow sword width is great when changing the sword and prick the hole, consequently can reduce the oil temperature in order to guarantee to change the sword and prick the hole after the place that the place contacted with the external world forms the effect of one deck fried skin, the formation of fried skin can be exactly the whole form of assurance bean products, change the sword degree of depth simultaneously and can effectively improve stew in soy sauce flavor effect, owing to toast temperature 60 ℃, consequently can improve the toasting time, can toast the stew in soy sauce on bean products surface, make the stew in soy sauce on surface toast the shallow layer that gets into bean products and change sword department, improve stew in soy sauce effect, satisfy the inside deep stew in soy sauce flavor of bean products simultaneously and toast flavor with the surface.
According to the bean product marinating method, preliminary frying is carried out firstly during bean product processing, preliminary bean product forming can be carried out, subsequent knife-changing and hole-pricking are convenient to carry out, the situations that the bean product is broken when the knife is changed and the hole is pricked are avoided, then the knife-changing and hole-pricking are carried out on the formed bean product, the shallow layer on the surface of a bean curd blank is changed, the bean curd blank is inserted into the interior to be pricked deeply, deep frying is carried out after the knife is changed and the hole is pricked, a layer of fried skin is formed after frying the place which is contacted with the outside after the knife is changed and the hole is pricked, the marinating and the seasoning of the follow-up marinating soup marinating are facilitated, compared with the traditional method of directly marinating the bean product, the seasoning is easier, and the marinating effect of the bean product can be effectively improved; according to the invention, after marinating of the marinated soup is finished, baking treatment is carried out, the marinated soup on the surface of the bean product can be baked, so that the marinated soup on the surface is baked into the shallow layer of the bean product, the marinating effect is improved, deep marinating taste and surface baking taste in the bean product are met, and finally, air drying and cooling are carried out, so that finished products are packaged into bags.
The foregoing shows and describes the general principles and broad features of the present invention and advantages thereof. It will be understood by those skilled in the art that the present invention is not limited to the embodiments described above, which are described in the specification and illustrated only to illustrate the principle of the present invention, but that various changes and modifications may be made therein without departing from the spirit and scope of the present invention, which fall within the scope of the invention as claimed. The scope of the invention is defined by the appended claims and equivalents thereof.
Claims (8)
1. A bagged bean product food is characterized in that: the feed is prepared from the following raw materials in percentage by weight: 60-65% of soybean, 5-6% of rice, 15-18% of pea and 15-20% of peanut; the bean product is prepared by the following steps:
the method comprises the following steps: processing the bean curd embryo: selecting high-quality soybeans, rice, peas and peanuts, cleaning, soaking, grinding into thick liquid, boiling the thick liquid, pressing and forming to prepare bean curd blanks, soaking the bean curd blanks in alkaline solution, and then drying;
step two: and (3) preliminary frying: putting the dried bean curd blanks in the step one into an oil pan for primary frying, taking out the bean curd blanks after frying and forming, and cooling;
step three: hole pricking by a screwdriver: performing superficial layer cutting on the cooled bean curd embryo fished out in the step two, and inserting the bean curd embryo into the interior through a narrow knife to perform deep layer hole pricking;
step four: deep frying: and (4) deep-frying the bean curd blanks subjected to hole punching in the third step in an oil pan, taking out and cooling after deep-frying and forming, and timely changing oil to ensure the quality of oil products, wherein the cooled bean products are reserved.
2. The bagged soy product food product of claim 1 wherein: in the first step, the alkaline solution is a sodium carbonate aqueous solution with the weight ratio of 2-4%, the soaking time is 20-35 minutes, and the water content of the dried bean curd embryo is below 0.2%.
3. The bagged soy product food product of claim 1 wherein: and in the second step, the oil temperature in the preliminary frying is 160-180 ℃, and the preliminary frying is used for preliminary forming of the bean curd embryo.
4. The bagged soy product food product of claim 1 wherein: the knife is changed to the shallow layer in step three and is used for the opening on soybean curd embryo surface, and the width of narrow sword is 0.3 ~ 0.8cm, pricks the inside perforation that runs through of hole and is used for soybean curd embryo to do not influence soybean curd embryo whole shape and prefer.
5. The bagged soy product food product of claim 1 wherein: the oil temperature in deep frying in the fourth step is 180-200 ℃, and the deep frying is used for re-forming the bean curd blanks after the bean curd blanks are subjected to cutter changing and hole puncturing, so that a layer of fried skin is formed after the places which are contacted with the outside after the cutter changing and the hole puncturing are fried.
6. The marinating process of the bagged bean product food is characterized by comprising the following steps of: the method comprises the following specific steps:
step 1: preparing a marinating soup: adding white sugar, soy sauce and salt into clear water, stirring to dissolve and disperse uniformly, putting the rest ingredients into a cloth bag, tying, making into a material bag, putting the material bag into clear water, boiling for 1 hr, taking out the material bag, and making into marinated soup;
step 2: stewing the marinated soup: putting the bean product for later use into a pot for stewing at the temperature of about 85-94 ℃, stewing for 30-35 minutes by slow fire, and fishing out;
and step 3: and (3) drying a finished product: and (3) putting the bean product fished out in the step (2) into an oven for baking, air-drying to obtain a finished product, and packaging into bags.
7. The marinating process of bagged bean product food according to claim 6, wherein: the halogen soup in the step 1 is prepared from the following raw materials in parts by weight: 4-8 parts of dried orange peel, 4-6 parts of liquorice, 3-9 parts of pepper, 3-6 parts of aniseed, 2.5-5 parts of cassia bark, 10-13 parts of white sugar, 2.5-5 parts of fennel, 20-24 parts of soy sauce, 18-20 parts of salt and 500 parts of clear water.
8. The marinating process of bagged bean product food according to claim 6, wherein: in the step 3, the baking temperature is 60-80 ℃, the baking time is 10-25min, the baking is used for better marinating and flavoring, and the air drying is used for cooling the bean products.
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| CN112617115A (en) * | 2021-01-28 | 2021-04-09 | 重庆合得拢食品有限公司 | Bagged bean product food and marinating process thereof |
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