CN112155059A - Processing method of Liuzhou snail powder bean curd stick bun - Google Patents
Processing method of Liuzhou snail powder bean curd stick bun Download PDFInfo
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- 235000013527 bean curd Nutrition 0.000 title claims abstract description 69
- 241000237858 Gastropoda Species 0.000 title claims abstract description 22
- 238000003672 processing method Methods 0.000 title claims abstract description 12
- 239000000843 powder Substances 0.000 title description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 46
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 21
- 239000006002 Pepper Substances 0.000 claims abstract description 20
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 20
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 20
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 20
- 241000411851 herbal medicine Species 0.000 claims abstract description 18
- 240000007594 Oryza sativa Species 0.000 claims abstract description 17
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 17
- 238000009835 boiling Methods 0.000 claims abstract description 17
- 235000009566 rice Nutrition 0.000 claims abstract description 17
- 238000001816 cooling Methods 0.000 claims abstract description 16
- 244000291564 Allium cepa Species 0.000 claims abstract description 11
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 11
- 235000008397 ginger Nutrition 0.000 claims abstract description 11
- 235000012149 noodles Nutrition 0.000 claims abstract description 11
- 238000002791 soaking Methods 0.000 claims abstract description 11
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 10
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 10
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- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 10
- 150000003839 salts Chemical class 0.000 claims abstract description 10
- 235000002639 sodium chloride Nutrition 0.000 claims abstract description 10
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 10
- 235000012424 soybean oil Nutrition 0.000 claims abstract description 10
- 239000003549 soybean oil Substances 0.000 claims abstract description 10
- 235000000346 sugar Nutrition 0.000 claims abstract description 10
- 238000001035 drying Methods 0.000 claims abstract description 8
- 238000001914 filtration Methods 0.000 claims abstract description 8
- 238000002156 mixing Methods 0.000 claims abstract description 8
- 235000017803 cinnamon Nutrition 0.000 claims abstract description 4
- 244000273928 Zingiber officinale Species 0.000 claims abstract 3
- 244000223760 Cinnamomum zeylanicum Species 0.000 claims abstract 2
- 240000003889 Piper guineense Species 0.000 claims description 18
- 238000000034 method Methods 0.000 claims description 11
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- 235000006536 Dioscorea esculenta Nutrition 0.000 claims description 10
- 240000001811 Dioscorea oppositifolia Species 0.000 claims description 10
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- 235000009421 Myristica fragrans Nutrition 0.000 claims description 10
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 claims description 10
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- 235000014676 Phragmites communis Nutrition 0.000 claims description 10
- 244000197580 Poria cocos Species 0.000 claims description 10
- 235000008599 Poria cocos Nutrition 0.000 claims description 10
- 244000228451 Stevia rebaudiana Species 0.000 claims description 10
- 235000006092 Stevia rebaudiana Nutrition 0.000 claims description 10
- 244000223014 Syzygium aromaticum Species 0.000 claims description 10
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- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 7
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 7
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- 241000287828 Gallus gallus Species 0.000 claims description 3
- 239000012528 membrane Substances 0.000 claims description 3
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- 230000000694 effects Effects 0.000 description 2
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- 235000010167 Allium cepa var aggregatum Nutrition 0.000 description 1
- 241001127714 Amomum Species 0.000 description 1
- 235000001188 Peltandra virginica Nutrition 0.000 description 1
- 241000758706 Piperaceae Species 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
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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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Mycology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses a processing method of Liuzhou snail rice noodle bean curd stick bags, which comprises the following steps: soaking the dried beancurd sticks in water, taking out the dried beancurd sticks, draining the water, and cutting the dried beancurd sticks into sections to obtain pretreated dried beancurd sticks; adding soybean oil into a frying pan, adding scallion, ginger, pepper, cinnamon and myrcia for popping fragrance, then adding pretreated dried beancurd sticks, uniformly stir-frying, adding water, boiling with strong fire, adding Chinese herbal medicines, pepper, sugar, monosodium glutamate, salt and soy sauce, uniformly mixing, slowly boiling with slow fire for 10-20min, cooling to room temperature, standing for 10-20h, collecting juice with strong fire until the water content is 50-80 wt%, cooling to room temperature, filtering, and drying with hot air until the water content is less than or equal to 3%. The bean curd stick bag obtained by the invention has rich nutrient components, is convenient to eat, can meet the taste requirements of various consumers, is suitable for both the old and the young, can be eaten instantly after being opened, overcomes the defects that the traditional bean curd stick bag has single nutrition, needs to be soaked for a long time before being eaten, and has high crushing rate, and opens up a new way for processing the bean curd sticks.
Description
Technical Field
The invention relates to the technical field of snail powder processing, in particular to a processing method of a wicker, snail powder and dried bean curd stick bag.
Background
Rice flour has a long history, and rice noodles are made by grinding rice into flour, have characteristics in various places for rice flour, have various tastes of soup rice flour, mixed rice flour, fried rice flour, vegetarian, meat and the like, and are more in Guangxi Liuzhou snail flour at present.
The Liuzhou snail powder is a famous Guangxi Liuzhou snack, has unique flavor of fresh, fragrant, sour and spicy and tasty, is deeply loved by people, the traditional snail powder which is sold at present cannot meet the requirement of people on the snail powder, and the packaged snail powder is produced along with the snail powder, but the existing snail powder dried bean curd stick bag has some defects, the fresh fragrance of the dried bean curd stick bag is insufficient, the taste is single, the rotten rate is high, and the taste of the packaged snail powder are influenced.
Disclosure of Invention
Based on the technical problems in the background art, the invention provides a processing method of Liuzhou snail rice noodle and dried bean curd stick bags.
A processing method of Liuzhou snail rice noodle bean curd stick bags comprises the following steps:
s1, soaking the dried beancurd sticks in water at the temperature of 40-50 ℃ for 5-10h, taking out the dried beancurd sticks, draining water, and cutting the dried beancurd sticks into sections to obtain pretreated dried beancurd sticks;
s2, adding 1-5 parts of soybean oil into a frying pan, adding 1-2 parts of green onion, 1-2 parts of ginger, 1-4 parts of pepper, 1-3 parts of cassia bark and 1-2 parts of bay leaf essence, then adding 120 parts of pretreated dried beancurd stick, uniformly stirring and frying, adding water, boiling with big fire, adding 1-2 parts of Chinese herbal medicines, 1-2 parts of pepper, 2-5 parts of sugar, 1-2 parts of monosodium glutamate, 1-4 parts of salt and 2-6 parts of soy sauce, uniformly mixing, slowly boiling with small fire for 10-20min, cooling to room temperature, standing for 10-20h, collecting juice with big fire until the water content is 50-80 wt%, cooling to room temperature, filtering, and drying with hot air until the water content is less than or equal to 3%;
the Chinese herbal medicines comprise the following components in parts by mass: 5-15 parts of fructus amomi, 4-10 parts of nutmeg, 5-15 parts of clove, 10-20 parts of stevia rebaudiana, 2-8 parts of roasted malt, 1-5 parts of coix seed, 1-4 parts of codonopsis pilosula, 2-6 parts of Chinese yam, 1-6 parts of poria cocos, 1-4 parts of lotus seed, 1-2 parts of endothelium corneum gigeriae galli and 1-2 parts of reed rhizome.
Preferably, in S1, the temperature of water is 42-48 deg.C, and the soaking time is 6-8 h.
Preferably, in the puffing process of S2, the mass ratio of soybean oil, shallot, ginger, pepper, cinnamon and bay leaves is 2-4: 1.3-1.7: 1.2-1.8: 2-3: 1.5-2.5: 1.3-1.7.
Preferably, in S2, the mass ratio of pretreated dried beancurd sticks, Chinese herbal medicines, peppers, sugar, monosodium glutamate, salt and soy sauce is 120: 1.3-1.7: 1.2-1.8: 3-4: 1.3-1.7: 2-3: 3-5.
Preferably, in S2, juice is collected with strong fire to water content of 60-70 wt%.
Preferably, in S2, the mass ratio of fructus amomi, nutmeg and clove is 8-12: 6-8: 8-12.
Preferably, in S2, the mass ratio of the roasted malt, the chicken' S gizzard-membrane, the coix seed, the codonopsis pilosula, the Chinese yam and the poria cocos is 4-6: 1.3-1.7: 2-4: 2-3: 3-5: 2-4.
Preferably, in S2, the mass ratio of stevia rebaudiana, lotus seed and reed rhizome is 13-17: 2-3: 1.2-1.8.
The technical effects of the invention are as follows:
according to the method, the dried beancurd sticks are soaked in warm water, and the scallion, the ginger, the pepper, the cinnamon and the bay leaves after being subjected to fragrance explosion are fried, so that the dried beancurd sticks are fresh, fragrant and delicious, the toughness of the soaked and softened dried beancurd sticks can be increased, and the breakage rate of the dried beancurd sticks in the subsequent boiling process is effectively reduced; meanwhile, the Chinese herbal medicine has excellent nutritional and health-care values, the natural nutritional ingredients in the amomum fruit, the nutmeg, the clove, the stevia rebaudiana, the roasted malt, the coix seed, the codonopsis pilosula, the Chinese yam, the tuckahoe, the lotus seed, the chicken's gizzard-membrane and the reed rhizome are basically kept, the bean curd stick bag contains various nutritional ingredients such as abundant polysaccharide, protein, polypeptide, essential amino acid for human bodies and the like, and the obtained bean curd stick bag has the effects of helping digestion, strengthening the stomach, promoting the circulation of qi, dissipating.
The bean curd stick bag obtained by the invention has rich nutrient components, is convenient to eat, can meet the taste requirements of various consumers, is suitable for both the old and the young, can be eaten instantly after being opened, overcomes the defects that the traditional bean curd stick bag has single nutrition, needs to be soaked for a long time before being eaten, and has high crushing rate, and opens up a new way for processing the bean curd sticks.
Detailed Description
The technical solution of the present invention will be described in detail below with reference to specific examples.
Example 1
A processing method of Liuzhou snail rice noodle bean curd stick bags comprises the following steps:
s1, soaking the dried beancurd sticks in water at the temperature of 40 ℃ for 10 hours, fishing out the dried beancurd sticks, draining water, and cutting into sections to obtain pretreated dried beancurd sticks;
s2, adding 1kg of soybean oil into a frying pan, adding 2kg of green onion, 1kg of ginger, 4kg of pepper, 1kg of cassia bark and 2kg of bay leaf for popping fragrance, then adding 120kg of pretreated dried beancurd stick, uniformly stirring and frying, adding 180kg of water, adding 2kg of Chinese herbal medicines, 1kg of pepper, 5kg of sugar, 1kg of monosodium glutamate, 4kg of salt and 2kg of soy sauce after boiling with big fire, uniformly mixing, slowly boiling for 20min with small fire, cooling to room temperature, standing for 10h, collecting juice with big fire until the water content is 80 wt%, cooling to room temperature, filtering, and drying with hot air until the water content is less than or equal to 3%.
The Chinese herbal medicines comprise: 5kg of fructus amomi, 10kg of nutmeg, 5kg of clove, 20kg of stevia rebaudiana, 2kg of roasted malt, 5kg of coix seed, 1kg of codonopsis pilosula, 6kg of Chinese yam, 1kg of poria cocos, 4kg of lotus seed, 1kg of endothelium corneum gigeriae galli and 2kg of reed rhizome.
Example 2
A processing method of Liuzhou snail rice noodle bean curd stick bags comprises the following steps:
s1, soaking the dried beancurd sticks in water at the temperature of 50 ℃ for 5 hours, fishing out the dried beancurd sticks, draining water, and cutting into sections to obtain pretreated dried beancurd sticks;
s2, adding 5kg of soybean oil into a frying pan, adding 1kg of green onion, 2kg of ginger, 1kg of pepper, 3kg of cassia bark and 1kg of bay leaf for popping fragrance, then adding 120kg of pretreated dried beancurd stick, uniformly stirring and frying, adding 240kg of water, adding 1kg of Chinese herbal medicines, 2kg of pepper, 2kg of sugar, 2kg of monosodium glutamate, 1kg of salt and 6kg of soy sauce after boiling with big fire, uniformly mixing, slowly boiling for 10min with small fire, cooling to room temperature, standing for 20h, collecting juice with big fire until the water content is 50 wt%, cooling to room temperature, filtering, and drying with hot air until the water content is less than or equal to 3%.
The Chinese herbal medicines comprise: 15kg of fructus amomi, 4kg of nutmeg, 15kg of clove, 10kg of stevia rebaudiana, 8kg of roasted malt, 1kg of coix seed, 4kg of codonopsis pilosula, 2kg of Chinese yam, 6kg of poria cocos, 1kg of lotus seed, 2kg of endothelium corneum gigeriae galli and 1kg of reed rhizome.
Example 3
A processing method of Liuzhou snail rice noodle bean curd stick bags comprises the following steps:
s1, soaking the dried beancurd sticks in water at the temperature of 42 ℃ for 8h, fishing out the dried beancurd sticks, draining water, and cutting into sections to obtain pretreated dried beancurd sticks;
s2, adding 2kg of soybean oil into a frying pan, adding 1.7kg of green onion, 1.2kg of ginger, 3kg of pepper, 1.5kg of cassia bark and 1.7kg of spice leaf, then adding 120kg of pretreated dried beancurd stick, uniformly stirring and frying, adding 200kg of water, after boiling with big fire, adding 1.7kg of Chinese herbal medicines, 1.2kg of pepper, 4kg of sugar, 1.3kg of monosodium glutamate, 3kg of salt and 3kg of soy sauce, uniformly mixing, slowly boiling for 18min with small fire, cooling to room temperature, standing for 13h, collecting juice with big fire until the water content is 70 wt%, cooling to room temperature, filtering, and drying with hot air until the water content is less than or equal to 3%.
The Chinese herbal medicines comprise: 8kg of fructus amomi, 8kg of nutmeg, 8kg of clove, 17kg of stevia rebaudiana, 4kg of roasted malt, 4kg of coix seed, 2kg of codonopsis pilosula, 5kg of Chinese yam, 2kg of poria cocos, 3kg of lotus seed, 1.3kg of endothelium corneum gigeriae galli and 1.8kg of reed rhizome.
Example 4
A processing method of Liuzhou snail rice noodle bean curd stick bags comprises the following steps:
s1, soaking the dried beancurd sticks in water at the temperature of 48 ℃ for 6 hours, fishing out the dried beancurd sticks, draining water, and cutting the dried beancurd sticks into sections to obtain pretreated dried beancurd sticks;
s2, adding 4kg of soybean oil into a frying pan, adding 1.3kg of green onion, 1.8kg of ginger, 2kg of pepper, 2.5kg of cassia bark and 1.3kg of spice leaf, then adding 120kg of pretreated dried beancurd stick, uniformly stirring and frying, adding 220kg of water, after boiling with big fire, adding 1.3kg of Chinese herbal medicines, 1.8kg of pepper, 3kg of sugar, 1.7kg of monosodium glutamate, 2kg of salt and 5kg of soy sauce, uniformly mixing, slowly boiling with small fire for 12min, cooling to room temperature, standing for 17h, collecting juice with big fire until the water content is 60 wt%, cooling to room temperature, filtering, and drying with hot air until the water content is less than or equal to 3%.
The Chinese herbal medicines comprise: 12kg of fructus amomi, 6kg of nutmeg, 12kg of clove, 13kg of stevia rebaudiana, 6kg of roasted malt, 2kg of coix seed, 3kg of codonopsis pilosula, 3kg of Chinese yam, 5kg of poria cocos, 2kg of lotus seed, 1.7kg of endothelium corneum gigeriae galli and 1.2kg of reed rhizome.
Example 5
A processing method of Liuzhou snail rice noodle bean curd stick bags comprises the following steps:
s1, soaking the dried beancurd sticks in water at the temperature of 45 ℃ for 7 hours, fishing out the dried beancurd sticks, draining water, and cutting into sections to obtain pretreated dried beancurd sticks;
s2, adding 3kg of soybean oil into a frying pan, adding 1.5kg of green onion, 1.5kg of ginger, 2.5kg of pepper, 2kg of cassia bark and 1.5kg of spice leaf, then adding 120kg of pretreated dried beancurd stick, uniformly stirring and frying, adding 210kg of water, after boiling with big fire, adding 1.5kg of Chinese herbal medicines, 1.5kg of pepper, 3.5kg of sugar, 1.5kg of monosodium glutamate, 2.5kg of salt and 4kg of soy sauce, uniformly mixing, slowly boiling with small fire for 15min, cooling to room temperature, standing for 15h, collecting juice with big fire until the water content is 65 wt%, cooling to room temperature, filtering, and drying with hot air until the water content is less than or equal to 3%.
The Chinese herbal medicines comprise: 10kg of fructus amomi, 7kg of nutmeg, 10kg of clove, 15kg of stevia rebaudiana, 5kg of roasted malt, 3kg of coix seed, 2.5kg of codonopsis pilosula, 4kg of Chinese yam, 3.5kg of poria cocos, 2.5kg of lotus seed, 1.5kg of endothelium corneum gigeriae galli and 1.5kg of reed rhizome.
The dried bean curd sticks obtained in the examples 3 to 5 are added with 400mL of hot water with the temperature of more than 95 ℃ for brewing for 3 min. The bean curd stick bags are graded and scored by 7 professionals, the highest score is 9, the higher the score is, the better the overall taste is, the evaluation score is the average score of each graded member, and the results are shown in the following table.
From the above table, it can be seen that: the dried bean curd stick bag obtained by the invention has good overall fragrance, taste and plumpness, has rich nutrient components, avoids the need of soaking for a long time before eating, and overcomes the defect of high breakage rate.
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 technical solutions and the inventive concepts thereof according to the present invention should be equivalent or changed within the scope of the present invention.
Claims (8)
1. A processing method of Liuzhou snail rice noodle bean curd stick bags is characterized by comprising the following steps:
s1, soaking the dried beancurd sticks in water at the temperature of 40-50 ℃ for 5-10h, taking out the dried beancurd sticks, draining water, and cutting the dried beancurd sticks into sections to obtain pretreated dried beancurd sticks;
s2, adding 1-5 parts of soybean oil into a frying pan, adding 1-2 parts of green onion, 1-2 parts of ginger, 1-4 parts of pepper, 1-3 parts of cassia bark and 1-2 parts of bay leaf essence, then adding 120 parts of pretreated dried beancurd stick, uniformly stirring and frying, adding water, boiling with big fire, adding 1-2 parts of Chinese herbal medicines, 1-2 parts of pepper, 2-5 parts of sugar, 1-2 parts of monosodium glutamate, 1-4 parts of salt and 2-6 parts of soy sauce, uniformly mixing, slowly boiling with small fire for 10-20min, cooling to room temperature, standing for 10-20h, collecting juice with big fire until the water content is 50-80 wt%, cooling to room temperature, filtering, and drying with hot air until the water content is less than or equal to 3%;
the Chinese herbal medicines comprise the following components in parts by mass: 5-15 parts of fructus amomi, 4-10 parts of nutmeg, 5-15 parts of clove, 10-20 parts of stevia rebaudiana, 2-8 parts of roasted malt, 1-5 parts of coix seed, 1-4 parts of codonopsis pilosula, 2-6 parts of Chinese yam, 1-6 parts of poria cocos, 1-4 parts of lotus seed, 1-2 parts of endothelium corneum gigeriae galli and 1-2 parts of reed rhizome.
2. The method for processing the Liuzhou spiral shell vermicelli-bean curd stick bun as claimed in claim 1, wherein the temperature of water in S1 is 42-48 ℃, and the soaking time is 6-8 h.
3. The method for processing the Liuzhou snail rice noodle and bean curd stick bag according to claim 1, wherein in the aroma puffing process of S2, the mass ratio of soybean oil, green onion, ginger, pepper, cinnamon and bay leaves is 2-4: 1.3-1.7: 1.2-1.8: 2-3: 1.5-2.5: 1.3-1.7.
4. The method for processing the Liuzhou spiral shell vermicelli-bean curd stick bag as claimed in claim 1, wherein in S2, the mass ratio of pretreated bean curd sticks, Chinese herbal medicines, pepper, sugar, monosodium glutamate, salt and soy sauce is 120: 1.3-1.7: 1.2-1.8: 3-4: 1.3-1.7: 2-3: 3-5.
5. The method for processing the Liuzhou spiral shell vermicelli-bean curd stick bun as claimed in claim 1, wherein in S2, the juice is squeezed with strong fire until the water content is 60-70 wt%.
6. The method for processing the Liuzhou spiral shell vermicelli-bean curd stick bun as claimed in claim 1, wherein in S2, the mass ratio of fructus amomi to nutmeg to clove is 8-12: 6-8: 8-12.
7. The method for processing the Liuzhou spiral shell vermicelli-dried bean curd stick bag according to claim 6, wherein in S2, the mass ratio of the fried malt, the chicken' S gizzard-membrane, the coix seed, the codonopsis pilosula, the Chinese yam and the poria cocos is 4-6: 1.3-1.7: 2-4: 2-3: 3-5: 2-4.
8. The method for processing the Liuzhou spiral shell vermicelli-bean curd stick bun as claimed in claim 6, wherein in S2, the mass ratio of stevia rebaudiana, lotus seed and reed rhizome is 13-17: 2-3: 1.2-1.8.
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| CN115251304A (en) * | 2022-08-11 | 2022-11-01 | 许昌学院 | Preparation method of crispy dried bean curd stick snack |
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