CN111919903A - Preparation process of strong-smelling preserved bean curd - Google Patents
Preparation process of strong-smelling preserved bean curd Download PDFInfo
- Publication number
- CN111919903A CN111919903A CN201910418161.5A CN201910418161A CN111919903A CN 111919903 A CN111919903 A CN 111919903A CN 201910418161 A CN201910418161 A CN 201910418161A CN 111919903 A CN111919903 A CN 111919903A
- Authority
- CN
- China
- Prior art keywords
- bean curd
- blocks
- later use
- strong
- curd blocks
- 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 96
- 238000002360 preparation method Methods 0.000 title abstract description 8
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 22
- 239000003921 oil Substances 0.000 claims abstract description 13
- 235000019198 oils Nutrition 0.000 claims abstract description 13
- 235000015067 sauces Nutrition 0.000 claims abstract description 12
- 239000004278 EU approved seasoning Substances 0.000 claims abstract description 10
- 238000003825 pressing Methods 0.000 claims abstract description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 10
- 239000002023 wood Substances 0.000 claims abstract description 9
- 239000004744 fabric Substances 0.000 claims abstract description 8
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 6
- 239000006002 Pepper Substances 0.000 claims abstract description 6
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 6
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 6
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 6
- 238000005554 pickling Methods 0.000 claims abstract description 6
- 150000003839 salts Chemical class 0.000 claims abstract description 6
- 239000008159 sesame oil Substances 0.000 claims abstract description 6
- 235000011803 sesame oil Nutrition 0.000 claims abstract description 6
- 238000005520 cutting process Methods 0.000 claims abstract description 4
- 239000011521 glass Substances 0.000 claims abstract description 4
- 238000005360 mashing Methods 0.000 claims abstract description 4
- 238000003756 stirring Methods 0.000 claims abstract description 4
- 235000002639 sodium chloride Nutrition 0.000 claims abstract 3
- 238000007789 sealing Methods 0.000 claims abstract 2
- 238000002791 soaking Methods 0.000 claims abstract 2
- 238000000034 method Methods 0.000 claims description 8
- 238000004519 manufacturing process Methods 0.000 claims description 5
- 244000068988 Glycine max Species 0.000 claims description 4
- 235000010469 Glycine max Nutrition 0.000 claims description 4
- 244000273928 Zingiber officinale Species 0.000 claims description 4
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 4
- 235000008397 ginger Nutrition 0.000 claims description 4
- 241000722363 Piper Species 0.000 claims 3
- 244000203593 Piper nigrum Species 0.000 abstract description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 4
- 238000001125 extrusion Methods 0.000 description 4
- 230000036528 appetite Effects 0.000 description 3
- 235000019789 appetite Nutrition 0.000 description 3
- 230000029087 digestion Effects 0.000 description 3
- 230000000050 nutritive effect Effects 0.000 description 3
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- 244000046052 Phaseolus vulgaris Species 0.000 description 2
- 235000010627 Phaseolus vulgaris Nutrition 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
- 235000004251 balanced diet Nutrition 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- 238000000855 fermentation Methods 0.000 description 2
- 230000004151 fermentation Effects 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
- 239000011574 phosphorus Substances 0.000 description 2
- 229910052698 phosphorus Inorganic materials 0.000 description 2
- 239000006041 probiotic Substances 0.000 description 2
- 235000018291 probiotics Nutrition 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 150000002333 glycines Chemical class 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 210000000582 semen Anatomy 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 230000004936 stimulating effect Effects 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
The invention provides a preparation process of strong-smelling preserved bean curd, which comprises the following specific steps: A) putting bean curd on clean glass, laying a layer of clean white cloth on the bean curd, pressing a clean wood board on the white cloth, putting a heavy object on the wood board, pressing overnight, and pressing out excessive water in the bean curd to obtain a bean curd blank for later use; B) cutting the bean curd blank into small bean curd blocks with the length of 3cm, the width of 3cm and the height of 2cm for later use; C) mashing the fermented bean curd into paste, adding seasonings such as salt, sesame oil and pepper into the fermented bean curd, adding warm water, stirring uniformly to obtain seasoning sauce, and pouring the seasoning sauce into a bottle for later use; D) vertically soaking the bean curd blocks in a bottle filled with seasoning sauce, leaving gaps between the bean curd blocks, and sealing and pickling for about 1 hour for later use; E) placing the pickled bean curd blocks into a high-temperature oil pan one by one, frying until the bean curd blocks are golden on two sides, fishing out the bean curd blocks by using a strainer, and draining the redundant oil in the bean curd blocks; F) the drained bean curd blocks are dipped with seasonings and then can be eaten. The strong-smelling preserved bean curd prepared by the embodiment of the invention is scorched outside and tender inside, is fresh and not spicy, and has the characteristics of smelling the smell and being fragrant to eat.
Description
Technical Field
The embodiment of the invention belongs to the technical field of food processing, and particularly relates to a making process of stinky tofu.
Background
The stinky tofu is also called stinky dried tofu, is a traditional special snack in China, is prevalent all over the country, has a crude appearance and is tasty and fragrant. Although the strong-smelling preserved bean curd is small, the preparation process is extremely complex, and comprises the procedures of fermentation, frying and the like, and also comprises the procedures of grinding, marinating, curdling and the like when the bean curd is prepared. The fermented bean curd prepared from semen glycines has high nutritive value, and the yeast obtained by fermentation also has effects of stimulating appetite and promoting digestion.
Disclosure of Invention
The embodiment of the invention provides a preparation process of strong-smelling preserved bean curd, which comprises the following steps:
putting bean curd made of high-quality soybeans on clean glass flatly, laying clean white cloth on the bean curd to ensure that bean curd blocks are stressed uniformly in the extrusion process, pressing a clean wood board on the white cloth, putting a heavy object on the wood board, and pressing overnight to obtain bean curd blanks for later use. The bean curd is not crushed in the extrusion process, and only the redundant water in the bean curd blocks is required to be extruded.
200g of bean curd blanks are taken and cut into small bean curd blocks with the length of 3cm, the width of 3cm and the height of 2cm for standby. If the small bean curd blocks are cut too big, the seasonings cannot taste; cutting too small can result in an excessively strong odor after pickling.
Mashing 50g of fermented bean curd into paste, adding 10g of salt, 5mL of sesame oil, 3g of pepper and 5g of ginger into 40mL of warm water at 40 ℃, uniformly stirring to obtain seasoning sauce, and pouring the seasoning sauce into a bottle for later use.
The bean curd blocks are vertically soaked in the bottle, a certain gap is reserved between the bean curd blocks, so that the seasoning sauce is ensured to be fully soaked in the bean curd blocks, the pickling time can be greatly shortened, and the pickled strong-smelling bean curd has better taste.
And (3) putting the soaked bean curd blocks into an oil pan one by one, putting 20mL of oil by weight into the oil pan, frying for about 5 minutes until the bean curd blocks are golden on two sides, fishing out by using a strainer and draining redundant oil in the bean curd blocks, and ensuring that the stinky tofu is burnt outside and tender inside.
The drained bean curd blocks are dipped with seasonings and then can be eaten. Different seasonings can be prepared according to personal preference.
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. During the preparation process of the fermented bean curd, the fermented bean curd also contains a plurality of probiotics, so that the appetite can be increased, and the digestion can be promoted. The strong-smelling preserved bean curd also contains a lot of protein, and is an important component of balanced diet of human body.
Detailed Description
The embodiment of the invention provides a preparation process of strong-smelling preserved bean curd, and the technical scheme of the embodiment of the invention is completely and accurately described below. 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:
putting bean curd made of high-quality soybeans on clean glass flatly, laying clean white cloth on the bean curd to ensure that bean curd blocks are stressed uniformly in the extrusion process, pressing a clean wood board on the white cloth, putting a heavy object on the wood board, and pressing overnight to obtain bean curd blanks for later use. The bean curd is not crushed in the extrusion process, and only the redundant water in the bean curd blocks is required to be extruded.
200g of bean curd blanks are taken and cut into small bean curd blocks with the length of 3cm, the width of 3cm and the height of 2cm for standby. If the small bean curd blocks are cut too big, the seasonings cannot taste; cutting too small can result in an excessively strong odor after pickling.
Mashing 50g of fermented bean curd into paste, adding 10g of salt, 5mL of sesame oil, 3g of pepper and 5g of ginger into 40mL of warm water at 40 ℃, uniformly stirring to obtain seasoning sauce, and pouring the seasoning sauce into a bottle for later use.
The bean curd blocks are vertically soaked in the bottle, a certain gap is reserved between the bean curd blocks, so that the seasoning sauce is ensured to be fully soaked in the bean curd blocks, the pickling time can be greatly shortened, and the pickled strong-smelling bean curd has better taste.
And (3) putting the soaked bean curd blocks into an oil pan one by one, putting 20mL of oil by weight into the oil pan, frying for about 5 minutes until the bean curd blocks are golden on two sides, fishing out by using a strainer and draining redundant oil in the bean curd blocks, and ensuring that the stinky tofu is burnt outside and tender inside.
The drained bean curd blocks are dipped with seasonings and then can be eaten. Different seasonings can be prepared according to personal preference.
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. During the preparation process of the fermented bean curd, the fermented bean curd also contains a plurality of probiotics, so that the appetite can be increased, and the digestion can be promoted. The strong-smelling preserved bean curd also contains a lot of protein, and is an important component of balanced diet of human body.
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. The making process of the strong-smelling preserved bean curd is characterized by comprising the following steps of:
A) putting bean curd on clean glass, laying a layer of clean white cloth on the bean curd, pressing a clean wood board on the white cloth, putting a heavy object on the wood board, pressing overnight, and pressing out excessive water in the bean curd to obtain a bean curd blank for later use;
B) cutting the bean curd blank into small bean curd blocks with the length of 3cm, the width of 3cm and the height of 2cm for later use;
C) mashing the fermented bean curd into paste, adding seasonings such as salt, sesame oil and pepper into the fermented bean curd, adding warm water, stirring uniformly to obtain seasoning sauce, and pouring the seasoning sauce into a bottle for later use;
D) vertically soaking the bean curd blocks in a bottle filled with seasoning sauce, leaving gaps between the bean curd blocks, and sealing and pickling for about 1 hour for later use;
E) placing the pickled bean curd blocks into a high-temperature oil pan one by one, frying until the bean curd blocks are golden on two sides, fishing out the bean curd blocks by using a strainer, and draining the redundant oil in the bean curd blocks;
F) the drained bean curd blocks are dipped with seasonings and then can be eaten.
2. The process for preparing strong-smelling preserved bean curd according to claim 1, wherein: the soybeans are high-quality soybeans; the bean curd comprises 200g of small bean curd blocks, 50g of fermented bean curd, 20mL of oil and 40mL of 40-DEG C warm water according to parts by weight.
3. The process for preparing strong-smelling preserved bean curd according to claim 1, wherein: in the step A), the wood board only needs to be pressed out of redundant water in the bean curd, and the heavy object cannot be too heavy or too light.
4. The process for preparing strong-smelling preserved bean curd according to claim 1, wherein: the flavoring comprises salt, sesame oil, pepper, ginger and the like; according to parts by weight, the edible salt is 10g, the sesame oil is 5mL, the pepper is 3g, and the ginger is 5 g.
5. The process for preparing strong-smelling preserved bean curd according to claim 1, wherein: in the step E), the bean curd blocks are fried to be 5 minutes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910418161.5A CN111919903A (en) | 2019-05-13 | 2019-05-13 | Preparation process of strong-smelling preserved bean curd |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910418161.5A CN111919903A (en) | 2019-05-13 | 2019-05-13 | Preparation process of strong-smelling preserved bean curd |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN111919903A true CN111919903A (en) | 2020-11-13 |
Family
ID=73282931
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201910418161.5A Pending CN111919903A (en) | 2019-05-13 | 2019-05-13 | Preparation process of strong-smelling preserved bean curd |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN111919903A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112425726A (en) * | 2020-11-30 | 2021-03-02 | 湖南湘勇盛农产品开发有限公司 | Preparation method of strong-smelling preserved bean curd |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102258086A (en) * | 2010-05-29 | 2011-11-30 | 杨方 | Method for processing deep-fried fermented tofu |
| CN108402185A (en) * | 2018-05-31 | 2018-08-17 | 盐城市天孜食品有限公司 | Bean curd with odor preparation method and the bean curd with odor of preparation |
-
2019
- 2019-05-13 CN CN201910418161.5A patent/CN111919903A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102258086A (en) * | 2010-05-29 | 2011-11-30 | 杨方 | Method for processing deep-fried fermented tofu |
| CN108402185A (en) * | 2018-05-31 | 2018-08-17 | 盐城市天孜食品有限公司 | Bean curd with odor preparation method and the bean curd with odor of preparation |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112425726A (en) * | 2020-11-30 | 2021-03-02 | 湖南湘勇盛农产品开发有限公司 | Preparation method of strong-smelling preserved bean curd |
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|---|---|---|---|
| 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 |
Application publication date: 20201113 |
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| WD01 | Invention patent application deemed withdrawn after publication |