CN113545445A - Juice-free fermented bean curd and preparation method thereof - Google Patents
Juice-free fermented bean curd and preparation method thereof Download PDFInfo
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- CN113545445A CN113545445A CN202110672403.0A CN202110672403A CN113545445A CN 113545445 A CN113545445 A CN 113545445A CN 202110672403 A CN202110672403 A CN 202110672403A CN 113545445 A CN113545445 A CN 113545445A
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- 238000000034 method Methods 0.000 claims abstract description 25
- 239000004278 EU approved seasoning Substances 0.000 claims abstract description 22
- 238000010025 steaming Methods 0.000 claims abstract description 21
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 16
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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
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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
- A23L15/00—Egg products; Preparation or treatment thereof
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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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/40—Shell-fish
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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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
- A23L19/13—Mashed potato products
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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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
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- 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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Abstract
The invention discloses juice-free fermented bean curd and a preparation method thereof, and relates to the field of fermented bean curd. The juice-free fermented bean curd comprises the following raw materials in parts by weight: 240 parts of bean curd 200, 35-45 parts of eggs, 15-25 parts of potatoes, 12-24 parts of seasoning wine, 12-18 parts of dried small shrimps, 10-15 parts of seasonings, 8-10 parts of edible oil, 8-10 parts of white granulated sugar, 5-7 parts of ginger, 5-7 parts of medlar, 4-8 parts of edible salt and 1.6-2.6 parts of chicken essence. The juice-free fermented bean curd does not contain soup in a finished product, so that the possibility of deterioration caused by the soup in the subsequent fermented bean curd storage process is reduced, more choices are provided for packaging modes, and the packaging and transportation cost is reduced compared with the traditional single glass canning mode of fermented bean curd. The preparation method of the juice-free fermented bean curd comprises five steps of raw material treatment, steaming, feeding, material preparation and dressing forming. The preparation method of the juice-free fermented bean curd avoids the situation that bean curd is loose and damaged in the processing process, and ensures the quality and integrity of the fermented bean curd.
Description
Technical Field
The invention relates to the technical field of fermented bean curd, in particular to juice-free fermented bean curd and a preparation method thereof.
Background
Fermented bean curd is a characteristic traditional folk food which flows for thousands of years in China, is deeply loved by common people in China and people in southeast Asia, is a durable delicious dish, is mostly stored with juice inside the existing fermented bean curd, influences the eating experience of people to a certain extent, is easy to deteriorate, is in glass canning due to the juice, has limitation in packaging mode, is high in packaging and transportation cost, is not beneficial to popularization and use, is difficult to taste or has long time for taste, and influences the taste and the production efficiency.
Disclosure of Invention
Technical problem to be solved
Aiming at the defects of the prior art, the invention provides the juice-free fermented bean curd and the preparation method thereof, the prepared fermented bean curd has the advantages of tasty, soft and tender taste, and the problems that most of fermented bean curds are single in packaging mode and inconvenient to transport and store at present are solved.
(II) technical scheme
In order to achieve the purpose, the invention provides the following technical scheme: the juice-free fermented bean curd is characterized by comprising the following raw materials in parts by weight: 240 parts of bean curd 200, 35-45 parts of eggs, 15-25 parts of potatoes, 12-24 parts of seasoning wine, 12-18 parts of dried small shrimps, 10-15 parts of seasonings, 8-10 parts of edible oil, 8-10 parts of white granulated sugar, 5-7 parts of ginger, 5-7 parts of medlar, 4-8 parts of edible salt, 1.6-2.6 parts of chicken essence and 5-35 parts of hot peppers.
According to some embodiments, the flavoring wine in the raw material is a mixture of yellow wine, cooking wine and white wine, and the mixing ratio of the three flavoring wines is 1-1.2: 2-2.4: 3-3.5.
According to some embodiments, the seasonings in the raw materials are a mixture of pepper, tsaoko cardamom, aniseed, fennel and cinnamon, and the mixing ratio of the five seasonings is 1-1.2: 1-1.2: 1-1.2: 1-1.2: 1-1.2.
The preparation method of the juice-free fermented bean curd comprises the following steps:
step one, raw material treatment: the method comprises the steps of forming micropores in the surface of the bean curd by using a prefabricated hole pricking die, putting corresponding parts of seasonings, dried small shrimps and hot peppers into a grinder to be ground to obtain powder, pouring white granulated sugar, ginger, seasoning wine, the ground seasoning powder and water into a container to be heated, stirring the raw materials in the container by using a stirrer, controlling the heating temperature to be 190 and 220 ℃, controlling the stirring speed to be 80-90rpm, and heating and stirring for 25-30min to obtain seasoning juice;
step two, steaming: peeling potatoes in corresponding parts, cleaning, cutting into slices, steaming the sliced potatoes in a food steamer for 12-15min, feeding Chinese wolfberry in corresponding parts and the processed bean curd into the food steamer for continuous steaming, and taking out the bean curd, the potatoes and the Chinese wolfberry from the food steamer after continuous steaming for 12-15 min;
step three, feeding: pouring the steamed bean curd into a container storing sauce, putting the ground dried small shrimp powder and chili powder into the container together to ensure that the sauce completely covers the bean curd, heating and stirring the bean curd, wherein the heating temperature is controlled to be 60-75 ℃, the stirring speed is controlled to be 15-20rpm, and heating and stirring are carried out until the sauce is completely absorbed by the bean curd;
step four, preparing materials: putting the steamed potatoes and the medlar into a wall breaking machine, then putting the egg white in the eggs in corresponding parts into the wall breaking machine, finally pouring the edible oil, the edible salt and the chicken essence in corresponding parts into the wall breaking machine, controlling the wall breaking machine to stir and mix, wherein the rotating speed of blades of the crusher is 1200 plus 1500rpm, and mixing for 5-10min to obtain the dressing;
step five, dressing: pouring the bean curd after feeding into the dressing for mixing, taking out the bean curd after mixing and sequentially placing the bean curd in containers, then sending the container filled with the bean curd after dressing into a cooling chamber, controlling the temperature in the cooling chamber to be 5-8 ℃, continuing cooling for 1-2h after the temperature of the bean curd is reduced to be equal to the temperature in the cooling chamber, taking out the cooled bean curd from the cooling chamber, sterilizing, packaging and the like to obtain the juice-free fermented bean curd.
According to some embodiments, the piercing mold prefabricated in the first step has steel needles with a distribution density of 4-8 needles/cm.
According to some embodiments, in the first step, the part of water added to the container is twice the sum of the parts of white granulated sugar, ginger and seasoning by weight.
According to some embodiments, before the steamed bean curd is poured into the container storing the sauce in the third step, the solid matters in the sauce are filtered out by using a filter screen.
(III) advantageous effects
Compared with the prior art, the invention provides the juice-free fermented bean curd and the preparation method thereof, and the juice-free fermented bean curd has the following beneficial effects:
1. this no juice fermented bean curd, the dressing is laid on the bean curd surface, do not contain soup in the finished product, the possibility that soup arouses the rotten condition in follow-up fermented bean curd storage process has been reduced, guarantee is provided for the quality of fermented bean curd, simultaneously provide more selections for the packaging mode, compare in the single glass canning mode of traditional fermented bean curd, packing and cost of transportation have been reduced, bring more economic benefits, also alleviateed the puzzlement that the soup in the fermented bean curd brought to the consumer to a certain extent simultaneously, promote the actual edible experience, add the dried small shrimp in the fermented bean curd raw materials and can promote holistic delicate flavor, simultaneously for human body supplementary microelement such as calcium and selenium, the interpolation of matrimony vine, promote the holistic nutritive value of fermented bean curd, do benefit to the popularization.
2. The preparation method of the juice-free fermented bean curd has the advantages that the micropores are formed in the surface of the bean curd, so that the bean curd can be tasty in the subsequent seasoning process, the phenomenon that the inside of the fermented bean curd is not tasty is avoided, the quality of the fermented bean curd is improved, meanwhile, the egg white and the subsequent cooling process are utilized to shrink the bean curd subjected to the hole opening treatment, so that the prepared fermented bean curd is compact, soft and tender, the damage of the hole opening to the whole structure of the bean curd is reduced, compared with the method that the bean curd is processed by adopting similar hole opening and knife changing partially, the method avoids the situation that the bean curd is loose and damaged in the processing process, the quality and the integrity of the fermented bean curd are guaranteed while the bean curd is tasty, the addition of the steamed potatoes is added, the prepared fermented bean curd is soft and glutinous in taste and rich in layers, the bean curd cooking process is synchronous with the raw material processing steps, and the whole preparation time is shortened, the production and processing efficiency is improved, the whole operation method is simple, scientific and efficient, and the popularization and the use are facilitated.
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 first embodiment is as follows:
the juice-free fermented bean curd comprises the following raw materials in parts by weight: 200 parts of bean curd, 35 parts of eggs, 15 parts of potatoes, 12 parts of seasoning wine, 12 parts of dried small shrimps, 10 parts of seasonings, 8 parts of edible oil, 8 parts of white granulated sugar, 5 parts of ginger, 5 parts of medlar, 4 parts of edible salt and 1.6 parts of chicken essence; the seasoning wine in the raw materials is a mixture of yellow wine, cooking wine and white spirit, and the mixing ratio of the three seasoning wines is 1: 2: 3; the seasoning in the raw materials is a mixture of pepper, tsaoko amomum fruit, star anise, fennel and cassia bark, and the mixing proportion of the five seasonings is 1: 1: 1: 1: 1; according to the taste, the chili can be added, and the addition amount of the chili is as follows by weight: 5 parts of slight peppery, 10 parts of middle peppery and 25 parts of heavy peppery.
A preparation method of juice-free fermented bean curd comprises the following steps:
step one, raw material treatment: utilizing a prefabricated hole pricking die to open micropores on the surface of the bean curd, wherein the hole pricking die is provided with steel needles, the distribution density of the steel needles is 4/cm, putting corresponding parts of seasonings, dried small shrimps and hot peppers into a grinding machine for crushing and grinding, then pouring white granulated sugar, ginger, flavoring wine, ground seasoning powder and water into a container for heating, the part of the water is twice of the sum of the parts of the white granulated sugar, the ginger and the seasonings, stirring the raw materials in the container by utilizing a stirring device, controlling the heating temperature to be 110 ℃, controlling the stirring speed to be 80rpm, heating and stirring for 25min to obtain sauce;
step two, steaming: peeling potatoes in corresponding parts, cleaning, cutting into slices, steaming the sliced potatoes in a food steamer for 12min, feeding Chinese wolfberry in corresponding parts and the processed bean curd into the food steamer for continuous steaming, and taking the bean curd, the potatoes and the Chinese wolfberry out of the food steamer after continuous steaming for 12 min;
step three, feeding: filtering solid matters in the sauce by using a filter screen, pouring the sauce into a container, pouring steamed bean curd into the container storing the sauce, putting ground dried small shrimps powder and chili powder into the container together to ensure that the sauce completely covers the bean curd, heating and stirring the bean curd, controlling the heating temperature to be 60 ℃, controlling the stirring speed to be 15rpm, and heating and stirring until the sauce is completely absorbed by the bean curd;
step four, preparing materials: putting the steamed potatoes and the medlar into a wall breaking machine, then putting egg white in eggs in corresponding parts into the wall breaking machine, finally pouring edible oil, edible salt and chicken essence in corresponding parts into the wall breaking machine, controlling the wall breaking machine to stir and mix, controlling the rotating speed of blades of the crusher to be 1200rpm, and mixing for 5min to obtain the dressing;
step five, dressing: pouring the bean curd after feeding into the dressing for mixing, ensuring that the bean curd is uniformly and completely contacted with the dressing, taking out the bean curd after mixing and sequentially placing the bean curd in containers, then sending the container filled with the bean curd after the dressing into a cooling chamber, controlling the temperature in the cooling chamber to be 5 ℃, continuing cooling for 1h after the temperature of the bean curd is reduced to be equal to the temperature in the cooling chamber, taking out the cooled bean curd from the cooling chamber, sterilizing, packaging and the like to obtain the juice-free fermented bean curd.
Example two:
the juice-free fermented bean curd comprises the following raw materials in parts by weight: 220 parts of bean curd, 40 parts of eggs, 20 parts of potatoes, 18 parts of seasoning wine, 15 parts of dried small shrimps, 12.5 parts of seasonings, 9 parts of edible oil, 9 parts of white granulated sugar, 6 parts of ginger, 6 parts of medlar, 6 parts of edible salt and 2.1 parts of chicken essence; the seasoning wine in the raw materials is a mixture of yellow wine, cooking wine and white spirit, and the mixing ratio of the three seasoning wines is 1.1: 2.2: 3.3; the seasoning in the raw materials is a mixture of pepper, tsaoko amomum fruit, star anise, fennel and cassia bark, and the mixing proportion of the five seasonings is 1.1: 1.1: 1.1: 1.1: 1.1; according to the taste, the chili can be added, and the addition amount of the chili is as follows by weight: 6 parts of slight peppery, 12.5 parts of middle peppery and 30 parts of heavy peppery.
A preparation method of juice-free fermented bean curd comprises the following steps:
step one, raw material treatment: utilizing a prefabricated hole pricking die to open micropores on the surface of the bean curd, wherein the hole pricking die is provided with steel needles, the distribution density of the steel needles is 6/cm, putting corresponding parts of seasonings, dried small shrimps and hot peppers into a grinding machine for crushing and grinding, then pouring white granulated sugar, ginger, flavoring wine, ground seasoning powder and water into a container for heating, the part of the water is twice of the sum of the parts of the white granulated sugar, the ginger and the seasonings, stirring the raw materials in the container by utilizing a stirring device, controlling the heating temperature to be 115 ℃, controlling the stirring speed to be 85rpm, heating and stirring for 27.5min to obtain sauce;
step two, steaming: peeling potatoes in corresponding parts, cleaning, cutting into slices, steaming the potatoes in a food steamer for 13.5min, feeding Chinese wolfberry in corresponding parts and the processed bean curd into the food steamer for continuous steaming, and taking out the bean curd, the potatoes and the Chinese wolfberry from the food steamer after continuous steaming for 13.5 min;
step three, feeding: filtering solid matters in the sauce by using a filter screen, pouring the sauce into a container, pouring steamed bean curd into the container storing the sauce, putting ground dried small shrimps powder and chili powder into the container together to ensure that the sauce completely covers the bean curd, heating and stirring the bean curd, controlling the heating temperature to be 67.5 ℃, controlling the stirring speed to be 17.5rpm, and heating and stirring until the sauce is completely absorbed by the bean curd;
step four, preparing materials: putting the steamed potatoes and the medlar into a wall breaking machine, then putting egg white in eggs in corresponding parts into the wall breaking machine, finally pouring edible oil, edible salt and chicken essence in corresponding parts into the wall breaking machine, controlling the wall breaking machine to stir and mix, controlling the rotating speed of blades of the crusher to 1350rpm, and mixing for 7.5min to obtain the dressing;
step five, dressing: pouring the bean curd after feeding into the dressing for mixing, ensuring that the bean curd is uniformly and completely contacted with the dressing, taking out the bean curd after mixing, sequentially placing the bean curd in containers, then sending the containers filled with the bean curd after the dressing into a cooling chamber, controlling the temperature in the cooling chamber to be 7 ℃, continuing cooling for 1.5h after the temperature of the bean curd is reduced to be equal to the temperature in the cooling chamber, taking out the cooled bean curd from the cooling chamber, sterilizing the bean curd, packaging and the like to obtain the juice-free fermented bean curd.
Example three:
the juice-free fermented bean curd comprises the following raw materials in parts by weight: 240 parts of bean curd, 45 parts of eggs, 25 parts of potatoes, 24 parts of seasoning wine, 18 parts of dried small shrimps, 15 parts of seasonings, 10 parts of edible oil, 10 parts of white granulated sugar, 7 parts of ginger, 7 parts of medlar, 8 parts of edible salt and 2.6 parts of chicken essence; the seasoning wine in the raw materials is a mixture of yellow wine, cooking wine and white spirit, and the mixing ratio of the three seasoning wines is 1.2: 2.4: 3.5; the seasonings in the raw materials are a mixture of pepper, tsaoko amomum fruit, star anise, fennel and cassia bark, and the mixing proportion of the five seasonings is 1.2: 1.2: 1.2: 1.2: 1.2; according to the taste, the chili can be added, and the addition amount of the chili is as follows by weight: 7 parts of slight peppery, 15 parts of middle peppery and 35 parts of heavy peppery.
A preparation method of juice-free fermented bean curd comprises the following steps:
step one, raw material treatment: utilizing a prefabricated hole pricking die to open micropores on the surface of the bean curd, wherein the hole pricking die is provided with steel needles, the distribution density of the steel needles is 8/cm, putting corresponding parts of seasonings, dried small shrimps and hot peppers into a grinding machine for crushing and grinding, then pouring white granulated sugar, ginger, flavoring wine, ground seasoning powder and water into a container for heating, the part of the water is twice of the sum of the parts of the white granulated sugar, the ginger and the seasonings, stirring the raw materials in the container by utilizing a stirring device, controlling the heating temperature to be 120 ℃, controlling the stirring speed to be 90rpm, heating and stirring for 30min to obtain sauce;
step two, steaming: peeling potatoes in corresponding parts, cleaning, cutting into slices, steaming the sliced potatoes in a food steamer for 15min, feeding Chinese wolfberry in corresponding parts and the processed bean curd into the food steamer for continuous steaming, and taking the bean curd, the potatoes and the Chinese wolfberry out of the food steamer after continuous steaming for 15 min;
step three, feeding: filtering solid matters in the sauce by using a filter screen, pouring the sauce into a container, pouring steamed bean curd into the container storing the sauce, putting ground dried small shrimps powder and chili powder into the container together to ensure that the sauce completely covers the bean curd, heating and stirring the bean curd, controlling the heating temperature to be 75 ℃, controlling the stirring speed to be 20rpm, and heating and stirring until the sauce is completely absorbed by the bean curd;
step four, preparing materials: putting the steamed potatoes and the medlar into a wall breaking machine, then putting egg white in eggs in corresponding parts into the wall breaking machine, finally pouring edible oil, edible salt and chicken essence in corresponding parts into the wall breaking machine, controlling the wall breaking machine to stir and mix, controlling the rotating speed of blades of a crusher to be 1500rpm, and mixing for 10min to obtain the dressing;
step five, dressing: pouring the bean curd after feeding into the dressing for mixing, ensuring that the bean curd is uniformly and completely contacted with the dressing, taking out the bean curd after mixing and sequentially placing the bean curd in containers, then sending the container filled with the bean curd after the dressing into a cooling chamber, controlling the temperature in the cooling chamber to be 8 ℃, continuing cooling for 2 hours after the temperature of the bean curd is reduced to be equal to the temperature in the cooling chamber, taking out the cooled bean curd from the cooling chamber, sterilizing and packaging the bean curd to obtain the juice-free fermented bean curd.
It can be seen from this that: juice is stored in the existing fermented bean curd, the eating experience of people is influenced to a certain extent, the deterioration condition is easy to generate, and due to the existence of the juice, the fermented bean curd is mostly canned by glass, the packaging mode has limitations, the packaging and transportation cost is higher, the popularization and use are not facilitated, the juice-free fermented bean curd is laid on the surface of the bean curd, the finished product does not contain soup, the possibility that the soup causes the deterioration condition in the subsequent fermented bean curd storage process is reduced, the quality of the fermented bean curd is guaranteed, more choices are provided for the packaging mode, compared with the single glass canning mode of the traditional fermented bean curd, the packaging and transportation cost is reduced, more economic benefits are brought, meanwhile, the trouble of the soup in the fermented bean curd to eaters is relieved to a certain extent, and the actual eating experience is improved; most fermented bean curd on the market is difficult to taste or the time required for taste is long, the taste and the production efficiency are influenced, the preparation method of the juice-free fermented bean curd is provided, micropores are formed in the surface of the bean curd, so that the bean curd can be more tasty in the subsequent seasoning process, the condition that the fermented bean curd is not tasty inside is avoided, the quality of the fermented bean curd is improved, egg white and subsequent cooling processes are utilized to shrink the bean curd subjected to opening processing, the prepared fermented bean curd is compact, soft and tender, the damage of the opening to the whole structure of the bean curd is reduced, compared with the method that similar openings are adopted in part and the bean curd is processed by a cutter, the method avoids the condition that the bean curd is loose and damaged in the processing process, the quality and the integrity of the fermented bean curd are guaranteed while the taste is tasty.
Claims (7)
1. The juice-free fermented bean curd is characterized by comprising the following raw materials in parts by weight: 240 parts of bean curd 200, 35-45 parts of eggs, 15-25 parts of potatoes, 12-24 parts of seasoning wine, 12-18 parts of dried small shrimps, 10-15 parts of seasonings, 8-10 parts of edible oil, 8-10 parts of white granulated sugar, 5-7 parts of ginger, 5-7 parts of medlar, 4-8 parts of edible salt, 1.6-2.6 parts of chicken essence and 5-35 parts of hot peppers.
2. The juice-free fermented bean curd according to claim 1, wherein: the seasoning wine in the raw materials is a mixture of yellow wine, cooking wine and white spirit, and the mixing ratio of the three seasoning wines is 1-1.2: 2-2.4: 3-3.5.
3. The juice-free fermented bean curd according to claim 1, wherein: the seasoning in the raw materials is a mixture of pepper, tsaoko amomum fruit, star anise, fennel and cassia bark, and the mixing proportion of the five seasonings is 1-1.2: 1-1.2: 1-1.2: 1-1.2: 1-1.2.
4. A method for preparing the juice-free fermented bean curd according to any one of claims 1 to 3, comprising the steps of:
step one, raw material treatment: the method comprises the steps of forming micropores in the surface of the bean curd by using a prefabricated hole pricking die, putting corresponding parts of seasonings, dried small shrimps and hot peppers into a grinder to be ground to obtain powder, pouring white granulated sugar, ginger, seasoning wine, ground seasoning powder and water into a container to be heated, stirring the raw materials in the container by using a stirrer, controlling the heating temperature to be 110 plus materials and 120 ℃, controlling the stirring speed to be 80-90rpm, and heating and stirring for 25-30min to obtain seasoning juice;
step two, steaming: peeling potatoes in corresponding parts, cleaning, cutting into slices, steaming the sliced potatoes in a food steamer for 12-15min, feeding Chinese wolfberry in corresponding parts and the processed bean curd into the food steamer for continuous steaming, and taking out the bean curd, the potatoes and the Chinese wolfberry from the food steamer after continuous steaming for 12-15 min;
step three, feeding: pouring the steamed bean curd into a container storing sauce, putting the ground dried small shrimp powder and chili powder into the container together to ensure that the sauce completely covers the bean curd, heating and stirring the bean curd, wherein the heating temperature is controlled to be 60-75 ℃, the stirring speed is controlled to be 15-20rpm, and heating and stirring are carried out until the sauce is completely absorbed by the bean curd;
step four, preparing materials: putting the steamed potatoes and the medlar into a wall breaking machine, then putting the egg white in the eggs in corresponding parts into the wall breaking machine, finally pouring the edible oil, the edible salt and the chicken essence in corresponding parts into the wall breaking machine, controlling the wall breaking machine to stir and mix, wherein the rotating speed of blades of the crusher is 1200 plus 1500rpm, and mixing for 5-10min to obtain the dressing;
step five, dressing: pouring the bean curd after feeding into the dressing for mixing, taking out the bean curd after mixing and sequentially placing the bean curd in containers, then sending the container filled with the bean curd after dressing into a cooling chamber, controlling the temperature in the cooling chamber to be 5-8 ℃, continuing cooling for 1-2h after the temperature of the bean curd is reduced to be equal to the temperature in the cooling chamber, taking out the cooled bean curd from the cooling chamber, sterilizing, packaging and the like to obtain the juice-free fermented bean curd.
5. The method for preparing juice-free fermented bean curd according to claim 4, wherein the method comprises the following steps: the hole punching die prefabricated in the first step is provided with steel needles, and the distribution density of the steel needles is 4-8 steel needles/cm.
6. The method for preparing juice-free fermented bean curd according to claim 4, wherein the method comprises the following steps: in the first step, the part of water added into the container is twice of the sum of the parts of white granulated sugar, ginger and seasonings by weight.
7. The method for preparing juice-free fermented bean curd according to claim 4, wherein the method comprises the following steps: in the third step, before the steamed bean curd is poured into a container storing sauce, a filter screen is used for filtering solid substances in the sauce.
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| CN114680289A (en) * | 2022-04-18 | 2022-07-01 | 重庆綦丰农产品开发有限责任公司 | Juice-free fermented bean curd and preparation method thereof |
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Application publication date: 20211026 |