CN113491318A - Marinated dried bean curd and preparation method thereof - Google Patents

Marinated dried bean curd and preparation method thereof Download PDF

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Publication number
CN113491318A
CN113491318A CN202110885229.8A CN202110885229A CN113491318A CN 113491318 A CN113491318 A CN 113491318A CN 202110885229 A CN202110885229 A CN 202110885229A CN 113491318 A CN113491318 A CN 113491318A
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parts
proportion
bean curd
dried bean
dried
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田先江
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Xinhuang Xiangke Development Food Co ltd
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Xinhuang Xiangke Development Food Co ltd
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    • 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
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/40—Pulse curds
    • A23L11/45—Soy bean curds, e.g. tofu
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Agronomy & Crop Science (AREA)
  • Botany (AREA)
  • Beans For Foods Or Fodder (AREA)

Abstract

The invention discloses marinated dried bean curd and a preparation method thereof, wherein the marinated dried bean curd comprises dried fennel, aniseed, cassia bark, dried orange peel, gardenia, bay leaves, chrysanthemum, tea leaves and a marinating bag, the marinating bag comprises fennel, star anise, cassia bark, dried orange peel, gardenia, bay leaves, chrysanthemum, tea leaves and a residue separation bag, the ratio of the dried bean curd is set to be 10-21 parts, the ratio of the oil is set to be 8-10 parts, the ratio of the salt is set to be 4-6 parts, the ratio of the chicken essence is set to be 3-6 parts, the ratio of the pepper is set to be 2-5 parts, the ratio of the dried pepper is set to be 6-9 parts, and the ratio of the dark soy sauce is set to be 6-10 parts. According to the invention, a brand-new marinating formula is adopted, the raw materials of the dried bean curd are fried, the dried bean curd is colored by using the crystal sugar and the dark soy sauce, and meanwhile, the surface of the dried bean curd is tasty by using simple ingredients, so that the spicy taste of the dried bean curd is improved, the color of the marinated dried bean curd is bright, and the marinated dried bean curd is very appetizing when eaten in the mouth.

Description

Marinated dried bean curd and preparation method thereof
Technical Field
The invention relates to the technical field of bean products, in particular to marinated dried bean curd and a preparation method thereof.
Background
The dried bean curd is a reprocessed product of bean curd, is rich in nutrition, contains a large amount of protein, fat and carbohydrate, and also contains various mineral substances required by human bodies such as calcium, phosphorus, iron and the like, and has the effects of preventing angiosclerosis, preventing cardiovascular diseases, protecting heart, supplementing calcium and the like.
Most of marinated dried bean curds in the current market are marinated in a traditional mode, so that the prepared marinated dried bean curds are too monotonous in taste, the marinated flavor level is not rich enough, the prepared marinated dried bean curds cannot play a role in appetizing for eaters when being eaten, and the prepared marinated dried bean curds are not beneficial to long-term eating of the eaters due to the fact that the prepared marinated dried bean curds are easily greasy in taste after being continuously eaten.
Disclosure of Invention
The invention provides a marinated dried bean curd and a preparation method thereof, aiming at the defects in the background art.
The invention adopts the following technical scheme that the marinated dried bean curd comprises dried bean curd, oil, salt, chicken essence, pepper, dried hot pepper, dark soy sauce, rock candy and a marinating bag, wherein the marinating bag comprises fennel, aniseed, cassia bark, dried orange peel, gardenia, bay leaves, chrysanthemum, tea leaves and a residue isolating bag, the ratio of the dried bean curd is set to be 10-21 parts, the ratio of the oil is set to be 8-10 parts, the ratio of the salt is set to be 4-6 parts, the ratio of the chicken essence is set to be 3-6 parts, the ratio of the pepper is set to be 2-5 parts, the ratio of the dried hot pepper is set to be 6-9 parts, the ratio of the dark soy sauce is set to be 6-10 parts, the ratio of the rock candy is set to be 13-18 parts, the ratio of the fennel is set to be 4-9 parts, and the ratio of the aniseed is set to be 3-8 parts, the tea bag is characterized in that the proportion of cinnamon is set to be 5-6 parts, the proportion of dried orange peel is set to be 4-6 parts, the proportion of gardenia is set to be 4-6 parts, the proportion of bay leaves is set to be 1-3 parts, the proportion of chrysanthemum is set to be 3-5 parts, the proportion of tea leaves is set to be 5-8 parts, and the proportion of the residue separation bag is set to be 1 part.
In a further preferred embodiment of the present invention, the seasoning bag comprises fennel, star anise, cassia bark, dried orange peel, gardenia, bay leaf, chrysanthemum, tea leaf and a residue separation bag, the ratio of the dried bean curd is 10 parts, the ratio of the oil is 8 parts, the ratio of the salt is 4 parts, the ratio of the chicken essence is 3 parts, the ratio of the pepper is 2 parts, the ratio of the dried chili is 6 parts, the ratio of the dark soy sauce is 6 parts, the ratio of the rock candy is 13 parts, the ratio of the fennel is 4 parts, the ratio of the star anise is 3 parts, the ratio of the cassia bark is 5 parts, the ratio of the dried orange peel is 4 parts, the ratio of the gardenia is 4 parts, the ratio of the bay leaf is 1 part, and the ratio of the chrysanthemum is 3 parts, the proportion of the tea leaves is set to be 5 parts, and the proportion of the residue separation bag is set to be 1 part.
In a further preferred embodiment of the present invention, the seasoning bag comprises fennel, star anise, cassia bark, dried orange peel, gardenia, bay leaf, chrysanthemum, tea leaf and a residue separation bag, the ratio of the dried bean curd is 15 parts, the ratio of the oil is 9 parts, the ratio of the salt is 5 parts, the ratio of the chicken essence is 4 parts, the ratio of the pepper is 3 parts, the ratio of the dried chili is 7 parts, the ratio of the dark soy sauce is 8 parts, the ratio of the rock candy is 15 parts, the ratio of the fennel is 6 parts, the ratio of the star anise is 5 parts, the ratio of the cassia bark is 5 parts, the ratio of the dried orange peel is 5 parts, the ratio of the gardenia is 5 parts, the ratio of the bay leaf is 2 parts, and the ratio of the chrysanthemum is 4 parts, the proportion of the tea leaves is set to 6 parts, and the proportion of the residue separation bag is set to 1 part.
In a further preferred embodiment of the present invention, the seasoning bag comprises fennel, star anise, cassia bark, dried orange peel, gardenia, bay leaf, chrysanthemum, tea leaf and a residue separation bag, the ratio of the dried bean curd is 21 parts, the ratio of the oil is 10 parts, the ratio of the salt is 6 parts, the ratio of the chicken essence is 6 parts, the ratio of the pepper is 5 parts, the ratio of the dried chili is 9 parts, the ratio of the dark soy sauce is 10 parts, the ratio of the rock candy is 18 parts, the ratio of the fennel is 9 parts, the ratio of the star anise is 8 parts, the ratio of the cassia bark is 6 parts, the ratio of the dried orange peel is 6 parts, the ratio of the gardenia is 6 parts, the ratio of the bay leaf is 3 parts, and the ratio of the chrysanthemum is 5 parts, the proportion of the tea leaves is set to be 8 parts, and the proportion of the residue separation bag is set to be 1 part.
The manufacturing method comprises the following steps:
s1, firstly, taking out the slag separation bag, then placing different marinades in the slag separation bag, adding a proper amount of water into a pot, boiling the materials with strong fire, and then putting the material bag into the boiled water to prepare marinade;
s2, taking out a clean pot, adding oil into the pot, igniting and heating, adding related ingredients when the oil temperature rises, turning the pot upside down to fry the ingredients to be fragrant, adding the raw material dried bean curd to fry again, and covering the pot cover to cook;
s3, fishing out the steamed dried bean curd, adding the steamed dried bean curd into brine, igniting and covering a pot cover, and heating and marinating the dried bean curd;
and S4, after the step of marinating the dried bean curd is finished, opening the pot cover, closing the fire, and when the temperature of the marinating water is reduced to the normal temperature, finishing the last step of flavoring of the dried bean curd.
As a further preferable mode of the present invention, in step S1, the slag separation bag is taken out first, then eight different marinades are placed inside the slag separation bag, the mouth of the slag separation bag is tied tightly and sealed, a proper amount of water is added into the pot, the mixture is boiled with strong fire for 8min, and then the seasoning packet can be put into the boiled water to prepare the marinade, and the cooking time is 18 min.
As a further preferable mode of the present invention, in step S2, a clean pot is taken out, oil is added into the pot and heated by fire, when the oil temperature rises, relevant ingredients are added, the pot is turned upside down to fry the ingredients to be fragrant, the frying time is 3min, then the raw material dried bean curd is added to fry again, the frying time is 2min, then a proper amount of water is added to make the water submerge the dried bean curd, and the pot cover is covered to cook the dried bean curd.
As a further preferable mode of the present invention, in step S3, the cooked dried bean curd is fished out and added into the brine, and then the pot cover is turned on and adjusted to a low fire state, and the dried bean curd is heated and marinated for 19 min.
As a further preferable mode of the present invention, in step S4, after the step of marinating the dried bean curd is completed, the pot cover can be opened, and the fire is closed, so that the dried bean curd in the marinating material is naturally cooled and deposited for flavoring, the deposition time is 1.5h, when the temperature of the brine is reduced to the normal temperature, the last step of flavoring of the dried bean curd is completed, and then the marinated dried bean curd can be taken out.
According to the invention, a brand-new marinating formula is adopted, firstly, the raw materials of the dried bean curd are fried, the dried bean curd is colored by using the crystal sugar and the dark soy sauce, and meanwhile, the surface of the dried bean curd is tasty by using simple ingredients, so that the spicy taste of the dried bean curd is improved, the color of the marinated dried bean curd is more bright, and the marinated dried bean curd is very appetizing when eaten in the mouth; then, a specially-made marinating material is prepared, spice leaves are additionally added into the marinating material to improve the fragrance degree of the marinating taste, then the chrysanthemum and the tea leaves can be added into the marinating taste to add the faint scent of a tea leaf, so that the marinating taste is provided with a tea fragrance, the spice leaves can stimulate taste buds and simultaneously avoid the greasy taste during eating by utilizing the chrysanthemum fragrance and the tea leaf fragrance, and eaters can eat the dried bean curd with the marinating taste after eating the dried bean curd with the chrysanthemum fragrance and the tea leaf fragrance.
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FIG. 1 is a flow chart of the preparation of the present invention.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the 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.
The invention provides a technical scheme that: a marinated dried bean curd and a preparation method thereof comprise dried bean curd, oil, salt, chicken essence, pepper, dried hot pepper, dark soy sauce, rock candy and a marinated package, wherein the marinated package comprises fennel, aniseed, cassia bark, dried orange peel, gardenia, bay leaves, chrysanthemum, tea leaves and a residue separation bag, the ratio of the dried bean curd is set to be 10-21 parts, the ratio of the oil is set to be 8-10 parts, the ratio of the salt is set to be 4-6 parts, the ratio of the chicken essence is set to be 3-6 parts, the ratio of the pepper is set to be 2-5 parts, the ratio of the dried hot pepper is set to be 6-9 parts, the ratio of the dark soy sauce is set to be 6-10 parts, the ratio of the rock candy is set to be 13-18 parts, the ratio of the fennel is set to be 4-9 parts, the ratio of the aniseed is set to be 3-8 parts, the ratio of the cassia bark is set to be 5-6 parts, the proportion of the dried orange peel is set to be 4-6 parts, the proportion of the gardenia is set to be 4-6 parts, the proportion of the bay leaves is set to be 1-3 parts, the proportion of the chrysanthemum is set to be 3-5 parts, the proportion of the tea leaves is set to be 5-8 parts, and the proportion of the residue separation bag is set to be 1 part.
The manufacturing method comprises the following steps:
s1, firstly, taking out the slag separation bag, then placing different marinades in the slag separation bag, adding a proper amount of water into a pot, boiling the materials with strong fire, and then putting the material bag into the boiled water to prepare marinade;
s2, taking out a clean pot, adding oil into the pot, igniting and heating, adding related ingredients when the oil temperature rises, turning the pot upside down to fry the ingredients to be fragrant, adding the raw material dried bean curd to fry again, and covering the pot cover to cook;
s3, fishing out the steamed dried bean curd, adding the steamed dried bean curd into brine, igniting and covering a pot cover, and heating and marinating the dried bean curd;
and S4, after the step of marinating the dried bean curd is finished, opening the pot cover, closing the fire, and when the temperature of the marinating water is reduced to the normal temperature, finishing the last step of flavoring of the dried bean curd.
In step S1, the slag separation bag is taken out firstly, then different marinating materials in the eight bags are placed inside the slag separation bag, the opening of the slag separation bag is fastened and sealed, a proper amount of water is added into a pot and boiled with big fire for 8min, then the material bag can be put into the boiled water for marinating, and meanwhile, the material bag needs to be boiled for 18 min.
In step S2, a clean pot is taken out, oil is added into the pot, the pot is fired and heated, relevant ingredients can be added when the oil temperature rises, then the pot is overturned and fried to fry the ingredients to be fragrant, the frying time is 3min, then the raw material dried bean curd is added to fry again, the frying time is 2min, then a proper amount of water is added to enable the water to submerge the dried bean curd, and the pot cover is covered to cook the dried bean curd.
In step S3, the cooked dried bean curd is fished out and added into the brine, then the pot cover is turned on and adjusted to be in a low-fire state, and the dried bean curd is heated and marinated for 19 min.
In step S4, after the step of marinating the dried bean curd is completed, the pot cover can be opened, and the fire is closed, so that the dried bean curd in the marinating material is naturally cooled and deposited for flavoring, wherein the deposition time is 1.5h, when the temperature of the brine is reduced to the normal temperature, the last step of flavoring of the dried bean curd is completed, and then the marinated dried bean curd can be fished out.
Example one
The invention provides a technical scheme that: the utility model provides a stew in soy sauce dried bean curd and preparation method thereof, includes dried bean curd, oil, salt, chicken essence, prickly ash, dry hot pepper, dark soy sauce, crystal sugar and thick gravy package, thick gravy package includes fennel, aniseed, cinnamon, tangerine peel, gardenia, bay leaf, chrysanthemum, tealeaves and separates the sediment bag, the ratio of dried bean curd is established to 10, the ratio of oil is established to 8, the ratio of salt is established to 4, the ratio of chicken essence is established to 3, the ratio of prickly ash is established to 2, the ratio of dry hot pepper is established to 6, the ratio of dark soy sauce is established to 6, the ratio of crystal sugar is established to 13, the ratio of fennel is established to 4, the ratio of star aniseed is established to 3, the ratio of cinnamon is established to 5, the ratio of tangerine peel is established to 4, the ratio of gardenia is established to 4, the ratio of bay leaf is established to 1, the ratio of chrysanthemum is established to 3, the proportion of the tea leaves is set to be 5 parts, and the proportion of the residue separation bag is set to be 1 part.
The manufacturing method comprises the following steps:
s1, firstly, taking out the slag separation bag, then placing different marinades in the slag separation bag, adding a proper amount of water into a pot, boiling the materials with strong fire, and then putting the material bag into the boiled water to prepare marinade;
s2, taking out a clean pot, adding oil into the pot, igniting and heating, adding related ingredients when the oil temperature rises, turning the pot upside down to fry the ingredients to be fragrant, adding the raw material dried bean curd to fry again, and covering the pot cover to cook;
s3, fishing out the steamed dried bean curd, adding the steamed dried bean curd into brine, igniting and covering a pot cover, and heating and marinating the dried bean curd;
and S4, after the step of marinating the dried bean curd is finished, opening the pot cover, closing the fire, and when the temperature of the marinating water is reduced to the normal temperature, finishing the last step of flavoring of the dried bean curd.
In step S1, the slag separation bag is taken out firstly, then different marinating materials in the eight bags are placed inside the slag separation bag, the opening of the slag separation bag is fastened and sealed, a proper amount of water is added into a pot and boiled with big fire for 8min, then the material bag can be put into the boiled water for marinating, and meanwhile, the material bag needs to be boiled for 18 min.
In step S2, a clean pot is taken out, oil is added into the pot, the pot is fired and heated, relevant ingredients can be added when the oil temperature rises, then the pot is overturned and fried to fry the ingredients to be fragrant, the frying time is 3min, then the raw material dried bean curd is added to fry again, the frying time is 2min, then a proper amount of water is added to enable the water to submerge the dried bean curd, and the pot cover is covered to cook the dried bean curd.
In step S3, the cooked dried bean curd is fished out and added into the brine, then the pot cover is turned on and adjusted to be in a low-fire state, and the dried bean curd is heated and marinated for 19 min.
In step S4, after the step of marinating the dried bean curd is completed, the pot cover can be opened, and the fire is closed, so that the dried bean curd in the marinating material is naturally cooled and deposited for flavoring, wherein the deposition time is 1.5h, when the temperature of the brine is reduced to the normal temperature, the last step of flavoring of the dried bean curd is completed, and then the marinated dried bean curd can be fished out.
Because the content of the tea and the chrysanthemum in the marinating material is reduced, the marinating taste is heavier, and the marinating food is suitable for people with heavy taste to eat.
Example two
The invention provides a technical scheme that: the utility model provides a stew in soy sauce dried bean curd and preparation method thereof, includes dried bean curd, oil, salt, chicken essence, prickly ash, dry hot pepper, dark soy sauce, crystal sugar and thick gravy package, thick gravy package includes fennel, aniseed, cinnamon, tangerine peel, gardenia, bay leaf, chrysanthemum, tealeaves and separates the sediment bag, the ratio of dried bean curd is established to 15, the ratio of oil is established to 9, the ratio of salt is established to 5, the ratio of chicken essence is established to 4, the ratio of prickly ash is established to 3, the ratio of dry hot pepper is established to 7, the ratio of dark soy sauce is established to 8, the ratio of crystal sugar is established to 15, the ratio of fennel is established to 6, the ratio of star aniseed is established to 5, the ratio of cinnamon is established to 5, the ratio of tangerine peel is established to 5, the ratio of gardenia is established to 5, the ratio of bay leaf is established to 2, the ratio of chrysanthemum is established to 4, the proportion of the tea leaves is set to 6 parts, and the proportion of the residue separation bag is set to 1 part.
The manufacturing method comprises the following steps:
s1, firstly, taking out the slag separation bag, then placing different marinades in the slag separation bag, adding a proper amount of water into a pot, boiling the materials with strong fire, and then putting the material bag into the boiled water to prepare marinade;
s2, taking out a clean pot, adding oil into the pot, igniting and heating, adding related ingredients when the oil temperature rises, turning the pot upside down to fry the ingredients to be fragrant, adding the raw material dried bean curd to fry again, and covering the pot cover to cook;
s3, fishing out the steamed dried bean curd, adding the steamed dried bean curd into brine, igniting and covering a pot cover, and heating and marinating the dried bean curd;
and S4, after the step of marinating the dried bean curd is finished, opening the pot cover, closing the fire, and when the temperature of the marinating water is reduced to the normal temperature, finishing the last step of flavoring of the dried bean curd.
In step S1, the slag separation bag is taken out firstly, then different marinating materials in the eight bags are placed inside the slag separation bag, the opening of the slag separation bag is fastened and sealed, a proper amount of water is added into a pot and boiled with big fire for 8min, then the material bag can be put into the boiled water for marinating, and meanwhile, the material bag needs to be boiled for 18 min.
In step S2, a clean pot is taken out, oil is added into the pot, the pot is fired and heated, relevant ingredients can be added when the oil temperature rises, then the pot is overturned and fried to fry the ingredients to be fragrant, the frying time is 3min, then the raw material dried bean curd is added to fry again, the frying time is 2min, then a proper amount of water is added to enable the water to submerge the dried bean curd, and the pot cover is covered to cook the dried bean curd.
In step S3, the cooked dried bean curd is fished out and added into the brine, then the pot cover is turned on and adjusted to be in a low-fire state, and the dried bean curd is heated and marinated for 19 min.
In step S4, after the step of marinating the dried bean curd is completed, the pot cover can be opened, and the fire is closed, so that the dried bean curd in the marinating material is naturally cooled and deposited for flavoring, wherein the deposition time is 1.5h, when the temperature of the brine is reduced to the normal temperature, the last step of flavoring of the dried bean curd is completed, and then the marinated dried bean curd can be fished out.
Due to the addition of the chrysanthemum, the myrcia and the tea in the marinade, the effect of improving the total tea aroma of the marinade can be achieved, so that the marinade is richer in taste and more distinct in level.
Example three
The invention provides a technical scheme that: the utility model provides a stew in soy sauce dried bean curd and preparation method thereof, includes dried bean curd, oil, salt, chicken essence, prickly ash, dry hot pepper, dark soy sauce, crystal sugar and thick gravy package, thick gravy package includes fennel, aniseed, cinnamon, tangerine peel, gardenia, bay leaf, chrysanthemum, tealeaves and separates the sediment bag, the ratio of dried bean curd is established to 21 parts, the ratio of oil is established to 10 parts, the ratio of salt is established to 6 parts, the ratio of chicken essence is established to 6 parts, the ratio of prickly ash is established to 5 parts, the ratio of dry hot pepper is established to 9 parts, the ratio of dark soy sauce is established to 10 parts, the ratio of crystal sugar is established to 18 parts, the ratio of fennel is established to 9 parts, the ratio of star aniseed is established to 8 parts, the ratio of cinnamon is established to 6 parts, the ratio of tangerine peel is established to 6 parts, the ratio of gardenia is established to 6 parts, the ratio of bay leaf is established to 3 parts, the ratio of chrysanthemum is established to 5 parts, the proportion of the tea leaves is set to be 8 parts, and the proportion of the residue separation bag is set to be 1 part.
The manufacturing method comprises the following steps:
s1, firstly, taking out the slag separation bag, then placing different marinades in the slag separation bag, adding a proper amount of water into a pot, boiling the materials with strong fire, and then putting the material bag into the boiled water to prepare marinade;
s2, taking out a clean pot, adding oil into the pot, igniting and heating, adding related ingredients when the oil temperature rises, turning the pot upside down to fry the ingredients to be fragrant, adding the raw material dried bean curd to fry again, and covering the pot cover to cook;
s3, fishing out the steamed dried bean curd, adding the steamed dried bean curd into brine, igniting and covering a pot cover, and heating and marinating the dried bean curd;
and S4, after the step of marinating the dried bean curd is finished, opening the pot cover, closing the fire, and when the temperature of the marinating water is reduced to the normal temperature, finishing the last step of flavoring of the dried bean curd.
In step S1, the slag separation bag is taken out firstly, then different marinating materials in the eight bags are placed inside the slag separation bag, the opening of the slag separation bag is fastened and sealed, a proper amount of water is added into a pot and boiled with big fire for 8min, then the material bag can be put into the boiled water for marinating, and meanwhile, the material bag needs to be boiled for 18 min.
In step S2, a clean pot is taken out, oil is added into the pot, the pot is fired and heated, relevant ingredients can be added when the oil temperature rises, then the pot is overturned and fried to fry the ingredients to be fragrant, the frying time is 3min, then the raw material dried bean curd is added to fry again, the frying time is 2min, then a proper amount of water is added to enable the water to submerge the dried bean curd, and the pot cover is covered to cook the dried bean curd.
In step S3, the cooked dried bean curd is fished out and added into the brine, then the pot cover is turned on and adjusted to be in a low-fire state, and the dried bean curd is heated and marinated for 19 min.
In step S4, after the step of marinating the dried bean curd is completed, the pot cover can be opened, and the fire is closed, so that the dried bean curd in the marinating material is naturally cooled and deposited for flavoring, wherein the deposition time is 1.5h, when the temperature of the brine is reduced to the normal temperature, the last step of flavoring of the dried bean curd is completed, and then the marinated dried bean curd can be fished out.
In conclusion, the invention adopts a brand-new marinating formula, firstly, the raw materials of the dried bean curd are fried, the crystal sugar and the dark soy sauce are used for coloring the dried bean curd, and meanwhile, the surface of the dried bean curd is tasty by using simple ingredients, so that the spicy taste of the dried bean curd is improved, the marinated dried bean curd is bright in color, and the appetite of the dried bean curd is improved when the dried bean curd is eaten in the mouth; then, a specially-made marinating material is prepared, spice leaves are additionally added into the marinating material to improve the fragrance degree of the marinating taste, then the chrysanthemum and the tea leaves can be added into the marinating taste to add the faint scent of a tea leaf, so that the marinating taste is provided with a tea fragrance, the spice leaves can stimulate taste buds and simultaneously avoid the greasy taste during eating by utilizing the chrysanthemum fragrance and the tea leaf fragrance, and eaters can eat the dried bean curd with the marinating taste after eating the dried bean curd with the chrysanthemum fragrance and the tea leaf fragrance.
While there have been shown and described what are at present considered the fundamental principles and essential features of the invention and its advantages, it will be apparent to those skilled in the art that the invention is not limited to the details of the foregoing exemplary embodiments, but is capable of other specific forms without departing from the spirit or essential characteristics thereof. The present embodiments are therefore to be considered in all respects as illustrative and not restrictive, the scope of the invention being indicated by the appended claims rather than by the foregoing description, and all changes which come within the meaning and range of equivalency of the claims are therefore intended to be embraced therein. Any reference sign in a claim should not be construed as limiting the claim concerned.
Furthermore, it should be understood that although the present description refers to embodiments, not every embodiment may contain only a single embodiment, and such description is for clarity only, and those skilled in the art should integrate the description, and the embodiments may be combined as appropriate to form other embodiments understood by those skilled in the art.

Claims (9)

1. The marinated dried bean curd is characterized by comprising dried bean curd, oil, salt, chicken essence, pepper, dried hot pepper, dark soy sauce, rock candy and a marinating bag, wherein the marinating bag comprises fennel, aniseed, cassia bark, dried orange peel, gardenia, bay leaves, chrysanthemum, tea leaves and a residue separation bag, the ratio of the dried bean curd is set to be 10-21 parts, the ratio of the oil is set to be 8-10 parts, the ratio of the salt is set to be 4-6 parts, the ratio of the chicken essence is set to be 3-6 parts, the ratio of the pepper is set to be 2-5 parts, the ratio of the dried hot pepper is set to be 6-9 parts, the ratio of the dark soy sauce is set to be 6-10 parts, the ratio of the rock candy is set to be 13-18 parts, the ratio of the fennel is set to be 4-9 parts, the ratio of the aniseed is set to be 3-8 parts, the ratio of the cassia bark is set to be 5-6 parts, the proportion of the dried orange peel is set to be 4-6 parts, the proportion of the gardenia is set to be 4-6 parts, the proportion of the bay leaves is set to be 1-3 parts, the proportion of the chrysanthemum is set to be 3-5 parts, the proportion of the tea leaves is set to be 5-8 parts, and the proportion of the residue separation bag is set to be 1 part.
2. The marinated dried bean curd according to claim 1, which comprises dried bean curd, oil, salt, chicken essence, pepper, dried pepper, dark soy sauce, rock candy and a marinating bag, wherein the marinating bag comprises fennel, aniseed, cassia bark, dried orange peel, gardenia, bay leaves, chrysanthemum, tea leaves and a residue separation bag, the proportion of the dried bean curd is set to 10 parts, the proportion of the oil is set to 8 parts, the proportion of the salt is set to 4 parts, the proportion of the chicken essence is set to 3 parts, the proportion of the pepper is set to 2 parts, the proportion of the dried pepper is set to 6 parts, the proportion of the dark soy sauce is set to 6 parts, the proportion of the rock candy is set to 13 parts, the proportion of the fennel is set to 4 parts, the proportion of the aniseed is set to 3 parts, the proportion of the cassia bark is set to 5 parts, the proportion of the dried orange peel is set to 4 parts, the proportion of the gardenia is set to 4 parts, the proportion of the bay leaves is set to 1 part, the chrysanthemum accounts for 3 parts, the tea accounts for 5 parts, and the residue separation bag accounts for 1 part.
3. The marinated dried bean curd according to claim 1, which comprises dried bean curd, oil, salt, chicken essence, pepper, dried pepper, dark soy sauce, rock candy and a marinating bag, wherein the marinating bag comprises fennel, aniseed, cinnamon, dried orange peel, gardenia, bay leaves, chrysanthemum, tea leaves and a residue separation bag, the proportion of the dried bean curd is set to 15 parts, the proportion of the oil is set to 9 parts, the proportion of the salt is set to 5 parts, the proportion of the chicken essence is set to 4 parts, the proportion of the pepper is set to 3 parts, the proportion of the dried pepper is set to 7 parts, the proportion of the dark soy sauce is set to 8 parts, the proportion of the rock candy is set to 15 parts, the proportion of the fennel is set to 6 parts, the proportion of the aniseed is set to 5 parts, the proportion of the cinnamon is set to 5 parts, the proportion of the dried orange peel is set to 5 parts, the proportion of the gardenia is set to 5 parts, the proportion of the bay leaves is set to 2 parts, the chrysanthemum is set to be 4 parts, the tea is set to be 6 parts, and the residue separation bag is set to be 1 part.
4. The marinated dried bean curd according to claim 1, which comprises dried bean curd, oil, salt, chicken essence, pepper, dried pepper, dark soy sauce, rock candy and a marinating bag, wherein the marinating bag comprises fennel, aniseed, cinnamon, dried orange peel, gardenia, bay leaves, chrysanthemum, tea leaves and a residue separation bag, the proportion of the dried bean curd is set to 21 parts, the proportion of the oil is set to 10 parts, the proportion of the salt is set to 6 parts, the proportion of the chicken essence is set to 6 parts, the proportion of the pepper is set to 5 parts, the proportion of the dried pepper is set to 9 parts, the proportion of the dark soy sauce is set to 10 parts, the proportion of the rock candy is set to 18 parts, the proportion of the fennel is set to 9 parts, the proportion of the aniseed is set to 8 parts, the proportion of the cinnamon is set to 6 parts, the proportion of the dried orange peel is set to 6 parts, the proportion of the gardenia is set to 6 parts, the proportion of the bay leaves is set to 3 parts, the chrysanthemum accounts for 5 parts, the tea accounts for 8 parts, and the residue separation bag accounts for 1 part.
5. The method for preparing the marinated dried bean curd according to any one of claims 1 to 4, wherein the preparation method comprises the following steps:
s1, preparing materials: firstly, taking out the slag separation bag, then placing different marinating materials in the eight slag separation bag, adding a proper amount of water into a pot, boiling the materials with strong fire, and then putting the material bag into the boiled water to prepare marinating juice;
s2, stir-frying: taking out a clean pot, adding oil into the pot, igniting and heating, adding related ingredients when the oil temperature rises, turning the pot upside down, frying the ingredients to be fragrant, adding the raw material dried bean curd, frying again, and covering the pot cover for cooking;
s3, marinating: taking out the steamed dried bean curd, adding the steamed dried bean curd into brine, igniting and covering a pot cover, and heating and marinating the dried bean curd;
s4, precipitation: and finally, after the step of marinating the dried bean curd is finished, the pot cover can be opened, the fire is closed, and when the temperature of the brine is reduced to the normal temperature state, the last step of flavoring process of the dried bean curd is finished.
6. The method for preparing marinated dried bean curd according to claim 4, wherein in step S1, the residue-separating bag is taken out, then eight different marinades are placed inside the residue-separating bag, the mouth of the residue-separating bag is tied and sealed, a proper amount of water is added into a pot and boiled with strong fire for 8min, and then the seasoning bag is placed into the boiled water to prepare marinade, wherein the cooking time is 18 min.
7. The method of claim 4, wherein in step S2, the pot is taken out, oil is added into the pot and heated by fire, the relevant ingredients are added when the oil temperature rises, then the pot is turned upside down to stir the ingredients, the ingredients are fried to be fragrant, the frying time is 3min, then the raw dried bean curd is added for frying again, the frying time is 2min, then a proper amount of water is added to make the water submerge the dried bean curd, and the pot is covered for cooking.
8. The method of claim 4, wherein in step S3, the cooked dried bean curd is taken out and added into the brine, and then the pot cover is turned on and adjusted to a low fire state, and the dried bean curd is heated and marinated for 19 min.
9. The method according to claim 4, wherein in step S4, after the step of marinating the dried bean curd is completed, the pot cover is opened, the fire is closed, the dried bean curd in the marinating material is naturally cooled and deposited for flavoring, the deposition time is 1.5h, when the temperature of the brine is reduced to normal temperature, the last step of flavoring of the dried bean curd is completed, and the marinated dried bean curd is taken out.
CN202110885229.8A 2021-08-03 2021-08-03 Marinated dried bean curd and preparation method thereof Withdrawn CN113491318A (en)

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Application publication date: 20211012