CN111919897A - Making process of fried spiced dried bean curd - Google Patents
Making process of fried spiced dried bean curd Download PDFInfo
- Publication number
- CN111919897A CN111919897A CN201910417863.1A CN201910417863A CN111919897A CN 111919897 A CN111919897 A CN 111919897A CN 201910417863 A CN201910417863 A CN 201910417863A CN 111919897 A CN111919897 A CN 111919897A
- Authority
- CN
- China
- Prior art keywords
- bean curd
- soybeans
- fried
- spiced
- dried bean
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000013527 bean curd Nutrition 0.000 title claims abstract description 64
- 238000000034 method Methods 0.000 title claims abstract description 11
- 244000068988 Glycine max Species 0.000 claims abstract description 45
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 45
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 24
- 238000000227 grinding Methods 0.000 claims abstract description 16
- 239000008267 milk Substances 0.000 claims abstract description 14
- 210000004080 milk Anatomy 0.000 claims abstract description 14
- 235000013336 milk Nutrition 0.000 claims abstract description 14
- 239000000843 powder Substances 0.000 claims abstract description 11
- 238000009835 boiling Methods 0.000 claims abstract description 6
- 239000000701 coagulant Substances 0.000 claims abstract description 6
- 238000002360 preparation method Methods 0.000 claims abstract description 5
- 238000005520 cutting process Methods 0.000 claims abstract description 4
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 9
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 9
- 238000005498 polishing Methods 0.000 claims description 8
- 238000001816 cooling Methods 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 6
- 238000005096 rolling process Methods 0.000 claims description 6
- 238000007493 shaping process Methods 0.000 claims description 6
- PHOQVHQSTUBQQK-SQOUGZDYSA-N D-glucono-1,5-lactone Chemical compound OC[C@H]1OC(=O)[C@H](O)[C@@H](O)[C@@H]1O PHOQVHQSTUBQQK-SQOUGZDYSA-N 0.000 claims description 5
- 238000002791 soaking Methods 0.000 claims description 5
- 239000004744 fabric Substances 0.000 claims description 3
- 238000001914 filtration Methods 0.000 claims description 3
- 238000003892 spreading Methods 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims 1
- 239000008103 glucose Substances 0.000 claims 1
- -1 glucose lactone Chemical class 0.000 claims 1
- 238000003825 pressing Methods 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract 2
- 235000019634 flavors Nutrition 0.000 abstract 2
- 239000011248 coating agent Substances 0.000 abstract 1
- 238000000576 coating method Methods 0.000 abstract 1
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 4
- 238000010521 absorption reaction Methods 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 235000016709 nutrition Nutrition 0.000 description 4
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- 230000015271 coagulation Effects 0.000 description 2
- 238000005345 coagulation Methods 0.000 description 2
- 235000012209 glucono delta-lactone Nutrition 0.000 description 2
- 229960003681 gluconolactone Drugs 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
- 229910052742 iron Inorganic materials 0.000 description 2
- 239000011707 mineral Substances 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 239000011574 phosphorus Substances 0.000 description 2
- 229910052698 phosphorus Inorganic materials 0.000 description 2
- 230000001766 physiological effect Effects 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 230000029058 respiratory gaseous exchange Effects 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
Classifications
-
- 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
Landscapes
- 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
A technology for preparing the fried spiced dried bean curd includes such steps as immersing high-quality soybean in warm water, grinding to obtain soybean milk, boiling, adding coagulant, hardening, dewatering, cutting to become small blocks, coating with spiced powder, and frying in oil pot. The fried spiced dried bean curd provided by the embodiment of the invention is simple in preparation process and can be produced in large scale, and the spiced powder is wrapped on the surface of the dried bean curd, so that the spiced flavor can be blended into the dried bean curd in the frying process, and the spiced flavor is not limited on the surface.
Description
Technical Field
The embodiment of the invention belongs to the technical field of food processing, and particularly relates to a making process of fried spiced dried bean curds.
Background
The fried dried bean curd is a snack which is very common in the market, but the fried dried bean curd is too greasy in taste, and a series of sauces and seasoning powders are required to be added; the spiced dried bean curd cannot meet the requirements of some people on fried foods. The fried spiced dried bean curd is used as a combination of the fried dried bean curd and the spiced dried bean curd, not only combines the advantages of the fried dried bean curd and the spiced dried bean curd, but also has simple preparation process and can be produced in a large scale.
Disclosure of Invention
The embodiment of the invention provides a preparation process of fried spiced dried bean curd, which comprises the following steps:
2kg of soybeans are placed in warm water at 18 ℃ for soaking until the volume of the soybeans is increased by half, and then the soybeans which are fully filled with water are selected for standby. The water temperature and the soaking time are mutually restricted, and the respiration of the soybeans can be accelerated when the temperature is too high, so that the nutritional ingredients of the soybeans are consumed, and the physiological activity of the soybeans can be damaged when the temperature is too low.
And mixing the soaked soybeans with 1L of boiled water by weight, putting the mixture into a grinding and polishing machine, and filtering out bottom residues after grinding and polishing to obtain the soybean milk. Cold water is continuously injected in the grinding process, and the more the ground soybeans are ground, the more the nutritional value of the soybeans can be released. Mixing the residues obtained after the first grinding with boiled water, and grinding again, wherein the ratio of the residues to the boiled water is 1: 2.
Boiling the obtained soybean milk in a pot. The high-temperature boiling can not only denature the protein contained in the soybeans and be more beneficial to the absorption of human bodies, but also prolong the quality guarantee period of the finished fried spiced dried bean curd.
Adding 50g of gluconolactone serving as a coagulant into the boiled soybean milk, and uniformly stirring to harden the soybean milk to obtain the uncongealed tofu. The glucolactone is used as a coagulant, so that the coagulation can be realized more quickly, and the absorption of a human body is ensured to be healthier.
Cooling the obtained jellied bean curd, placing into a shaping mold with the specification of length 20, width 20 and height 2cm, and extruding the jellied bean curd by a rolling plate with the specification of length 19cm, width 19cm and height 1cm to make excessive moisture in the jellied bean curd overflow from gaps to obtain bean blanks for later use;
wrapping the obtained bean blank with white cloth, spreading in shade for cooling, and cutting into dried bean curd with length of 3cm, width of 2cm and height of 0.5cm with knife.
And then putting the dried bean curd into a container filled with the five-spice powder to roll so that a layer of the five-spice powder is uniformly attached to the surface of the dried bean curd.
And putting the dried tofu into an oil pan to fry until the dried tofu is golden on two sides, and the dried tofu can be burnt after a long time, and the five-spice powder can be fried into hard blocks. Frying the dried bean curd until the dried bean curd is five times cooked, taking out the dried bean curd, and draining oil to obtain the finished product.
The bean product not only contains amino acids essential to human body, but also contains minerals such as calcium, phosphorus, iron, etc., and has high nutritive value. The fried spiced dried bean curd has crisp appearance and tender and smooth interior, and the spiced taste can cover up the greasy taste of fried food, thereby being suitable for people of all ages.
Detailed Description
The embodiment of the invention provides a preparation process of fried spiced dried bean curd, and the technical scheme of the embodiment of the invention is completely and accurately described. The embodiments described are only a few embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example (b):
the specific manufacturing process flow of the embodiment of the invention comprises the following steps:
2kg of soybeans are placed in warm water at 18 ℃ for soaking until the volume of the soybeans is increased by half, and then the soybeans which are fully filled with water are selected for standby. The water temperature and the soaking time are mutually restricted, and the respiration of the soybeans can be accelerated when the temperature is too high, so that the nutritional ingredients of the soybeans are consumed, and the physiological activity of the soybeans can be damaged when the temperature is too low.
And mixing the soaked soybeans with 1L of boiled water by weight, putting the mixture into a grinding and polishing machine, and filtering out bottom residues after grinding and polishing to obtain the soybean milk. Cold water is continuously injected in the grinding process, and the more the ground soybeans are ground, the more the nutritional value of the soybeans can be released. Mixing the residues obtained after the first grinding with boiled water, and grinding again, wherein the ratio of the residues to the boiled water is 1: 2.
Boiling the obtained soybean milk in a pot. The high-temperature boiling can not only denature the protein contained in the soybeans and be more beneficial to the absorption of human bodies, but also prolong the quality guarantee period of the finished fried spiced dried bean curd.
Adding 50g of gluconolactone serving as a coagulant into the boiled soybean milk, and uniformly stirring to harden the soybean milk to obtain the uncongealed tofu. The glucolactone is used as a coagulant, so that the coagulation can be realized more quickly, and the absorption of a human body is ensured to be healthier.
Cooling the obtained jellied bean curd, placing into a shaping mold with the specification of length 20, width 20 and height 2cm, and extruding the jellied bean curd by a rolling plate with the specification of length 19cm, width 19cm and height 1cm to make excessive moisture in the jellied bean curd overflow from gaps to obtain bean blanks for later use;
wrapping the obtained bean blank with white cloth, spreading in shade for cooling, and cutting into dried bean curd with length of 3cm, width of 2cm and height of 0.5cm with knife.
And then putting the dried bean curd into a container filled with the five-spice powder to roll so that a layer of the five-spice powder is uniformly attached to the surface of the dried bean curd.
And putting the dried tofu into an oil pan to fry until the dried tofu is golden on two sides, and the dried tofu can be burnt after a long time, and the five-spice powder can be fried into hard blocks. Frying the dried bean curd until the dried bean curd is five times cooked, taking out the dried bean curd, and draining oil to obtain the finished product.
The bean product not only contains amino acids essential to human body, but also contains minerals such as calcium, phosphorus, iron, etc., and has high nutritive value. The fried spiced dried bean curd has crisp appearance and tender and smooth interior, and the spiced taste can cover up the greasy taste of fried food, thereby being suitable for people of all ages.
The above description is only for the preferred embodiment of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art should be considered to be within the technical scope of the present invention, and the equivalent replacement or change according to the technical solution and the modified concept of the present invention should be covered by the scope of the present invention.
Claims (5)
1. A preparation process of fried spiced dried bean curd is characterized by comprising the following steps:
A) soaking soybeans in warm water at the temperature of 18 ℃ until the volume of the soybeans is increased by half, fishing out the soybeans, and selecting the soybeans which are fully soaked and filled with water for later use;
B) mixing the soybeans and boiled water, putting the mixture into a grinding and polishing machine, grinding, polishing and filtering residues to obtain soybean milk, and pouring the soybean milk into a container for later use;
C) mixing the residues with a small amount of boiled water, putting the mixture into a grinding and polishing machine, grinding and polishing the mixture, and pouring the mixture into the container;
D) putting the soybean milk into a pot for boiling;
E) adding glucose lactone into the boiled soybean milk as a coagulant, and uniformly stirring to harden the soybean milk to obtain the uncongealed tofu;
F) cooling the uncongealed beancurd, putting the cooled uncongealed beancurd into a shaping mold, and pressing out excessive water in the uncongealed beancurd by using a rolling plate to obtain a bean blank for later use;
G) wrapping the bean blank with white cloth, spreading in shade for cooling, and cutting into dried bean curd with length of 3cm, width of 2cm and height of 0.5 cm;
H) putting the dried tofu into the five-spice powder to roll, so that the surface of the dried tofu is uniformly coated with a layer of the five-spice powder for later use;
I) and putting the dried tofu into an oil pan to fry until the two surfaces are golden, taking out the dried tofu, putting the dried tofu into a strainer, and draining redundant oil to obtain the fried spiced dried tofu.
2. The making process of the fried spiced dried bean curd according to claim 1, which is characterized in that: the soybeans are high-quality soybeans which are not damaged by worms and are plump; according to parts by weight, 2kg of soybeans, 50g of glucolactone and 40mL of oil.
3. The making process of the fried spiced dried bean curd according to claim 1, which is characterized in that: in the step B), 1L of boiled water is mixed and stirred with the soybeans, and cold water is continuously injected in the grinding process, wherein the 1L of cold water is mixed and stirred with the soybeans; the ratio of the weight parts of the boiled water to the bean dregs in the step C) is 2: 1.
4. The making process of the fried spiced dried bean curd according to claim 1, which is characterized in that: in the step F), the length of the shaping mold is 20, the width of the shaping mold is 20, and the height of the shaping mold is 2 cm; the length of the rolling plate is 19cm, the width of the rolling plate is 19cm, and the height of the rolling plate is 1 cm.
5. The making process of the fried spiced dried bean curd according to claim 1, which is characterized in that: frying the dried bean curd in the oil pan to five times cooked.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910417863.1A CN111919897A (en) | 2019-05-13 | 2019-05-13 | Making process of fried spiced dried bean curd |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910417863.1A CN111919897A (en) | 2019-05-13 | 2019-05-13 | Making process of fried spiced dried bean curd |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN111919897A true CN111919897A (en) | 2020-11-13 |
Family
ID=73282923
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201910417863.1A Pending CN111919897A (en) | 2019-05-13 | 2019-05-13 | Making process of fried spiced dried bean curd |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN111919897A (en) |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103931780A (en) * | 2014-04-30 | 2014-07-23 | 贵州龙缘盛豆业有限公司 | Method for producing oil dried bean curds in large scale |
| CN107047796A (en) * | 2017-05-08 | 2017-08-18 | 湖南湘菜源生态食品有限公司 | A kind of preparation method of dried bean curd spiced and stewed food |
-
2019
- 2019-05-13 CN CN201910417863.1A patent/CN111919897A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103931780A (en) * | 2014-04-30 | 2014-07-23 | 贵州龙缘盛豆业有限公司 | Method for producing oil dried bean curds in large scale |
| CN107047796A (en) * | 2017-05-08 | 2017-08-18 | 湖南湘菜源生态食品有限公司 | A kind of preparation method of dried bean curd spiced and stewed food |
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| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20201113 |