CN113907269A - Method for making three-crisp food - Google Patents
Method for making three-crisp food Download PDFInfo
- Publication number
- CN113907269A CN113907269A CN202110915499.9A CN202110915499A CN113907269A CN 113907269 A CN113907269 A CN 113907269A CN 202110915499 A CN202110915499 A CN 202110915499A CN 113907269 A CN113907269 A CN 113907269A
- Authority
- CN
- China
- Prior art keywords
- bean curd
- water
- drying
- potatoes
- crisp food
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000013305 food Nutrition 0.000 title claims abstract description 79
- 238000000034 method Methods 0.000 title claims abstract description 24
- 244000061456 Solanum tuberosum Species 0.000 claims abstract description 108
- 235000002595 Solanum tuberosum Nutrition 0.000 claims abstract description 108
- 235000013527 bean curd Nutrition 0.000 claims abstract description 88
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 87
- 238000001035 drying Methods 0.000 claims abstract description 59
- 235000012015 potatoes Nutrition 0.000 claims abstract description 50
- 235000015090 marinades Nutrition 0.000 claims abstract description 46
- 235000002568 Capsicum frutescens Nutrition 0.000 claims abstract description 43
- 244000068988 Glycine max Species 0.000 claims abstract description 42
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 42
- 235000013606 potato chips Nutrition 0.000 claims abstract description 35
- 240000008574 Capsicum frutescens Species 0.000 claims abstract description 30
- 239000012267 brine Substances 0.000 claims abstract description 28
- 238000002156 mixing Methods 0.000 claims abstract description 28
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 claims abstract description 28
- 238000009835 boiling Methods 0.000 claims abstract description 27
- 239000008267 milk Substances 0.000 claims abstract description 26
- 210000004080 milk Anatomy 0.000 claims abstract description 26
- 235000013336 milk Nutrition 0.000 claims abstract description 26
- 238000002791 soaking Methods 0.000 claims abstract description 25
- 238000005520 cutting process Methods 0.000 claims abstract description 21
- 235000015067 sauces Nutrition 0.000 claims abstract description 16
- 238000000227 grinding Methods 0.000 claims abstract description 13
- 238000005554 pickling Methods 0.000 claims abstract description 12
- 238000002360 preparation method Methods 0.000 claims description 27
- 235000002566 Capsicum Nutrition 0.000 claims description 25
- 239000006002 Pepper Substances 0.000 claims description 22
- 235000016761 Piper aduncum Nutrition 0.000 claims description 22
- 240000003889 Piper guineense Species 0.000 claims description 22
- 235000017804 Piper guineense Nutrition 0.000 claims description 22
- 235000008184 Piper nigrum Nutrition 0.000 claims description 22
- 235000005300 cardamomo Nutrition 0.000 claims description 17
- 241001127714 Amomum Species 0.000 claims description 15
- 240000008042 Zea mays Species 0.000 claims description 13
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 13
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 13
- 235000005822 corn Nutrition 0.000 claims description 13
- 235000013312 flour Nutrition 0.000 claims description 13
- 235000014347 soups Nutrition 0.000 claims description 13
- 235000013311 vegetables Nutrition 0.000 claims description 13
- 238000001816 cooling Methods 0.000 claims description 12
- 240000006927 Foeniculum vulgare Species 0.000 claims description 11
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 11
- 244000062241 Kaempferia galanga Species 0.000 claims description 11
- 235000013421 Kaempferia galanga Nutrition 0.000 claims description 11
- 240000009023 Myrrhis odorata Species 0.000 claims description 11
- 235000007265 Myrrhis odorata Nutrition 0.000 claims description 11
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 11
- 244000223014 Syzygium aromaticum Species 0.000 claims description 11
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims description 11
- 239000003513 alkali Substances 0.000 claims description 11
- 235000011869 dried fruits Nutrition 0.000 claims description 11
- 150000003839 salts Chemical class 0.000 claims description 11
- 238000010025 steaming Methods 0.000 claims description 11
- 235000009421 Myristica fragrans Nutrition 0.000 claims description 10
- 239000001702 nutmeg Substances 0.000 claims description 10
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 9
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 9
- 241000159443 Myrcia Species 0.000 claims description 8
- 240000002943 Elettaria cardamomum Species 0.000 claims description 7
- 235000013399 edible fruits Nutrition 0.000 claims description 4
- 238000004519 manufacturing process Methods 0.000 claims description 2
- 244000270834 Myristica fragrans Species 0.000 claims 1
- 235000019640 taste Nutrition 0.000 abstract description 21
- 239000003205 fragrance Substances 0.000 abstract description 12
- 238000004140 cleaning Methods 0.000 description 27
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 20
- 240000008384 Capsicum annuum var. annuum Species 0.000 description 20
- 206010033546 Pallor Diseases 0.000 description 10
- 241000498779 Myristica Species 0.000 description 9
- 230000000052 comparative effect Effects 0.000 description 9
- 238000004537 pulping Methods 0.000 description 9
- 239000002994 raw material Substances 0.000 description 9
- 239000000796 flavoring agent Substances 0.000 description 7
- 235000019634 flavors Nutrition 0.000 description 7
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 7
- 235000010675 chips/crisps Nutrition 0.000 description 6
- 244000141331 Amomum villosum Species 0.000 description 4
- 238000011156 evaluation Methods 0.000 description 4
- 241000758706 Piperaceae Species 0.000 description 3
- 241001346334 Amomum tsao-ko Species 0.000 description 2
- 244000105624 Arachis hypogaea Species 0.000 description 2
- 241000723347 Cinnamomum Species 0.000 description 2
- 235000017803 cinnamon Nutrition 0.000 description 2
- 235000005911 diet Nutrition 0.000 description 2
- 230000000378 dietary effect Effects 0.000 description 2
- 235000019629 palatability Nutrition 0.000 description 2
- 235000020232 peanut Nutrition 0.000 description 2
- 239000011148 porous material Substances 0.000 description 2
- 235000019684 potato crisps Nutrition 0.000 description 2
- 239000000243 solution Substances 0.000 description 2
- 235000019654 spicy taste Nutrition 0.000 description 2
- 240000007087 Apium graveolens Species 0.000 description 1
- 235000015849 Apium graveolens Dulce Group Nutrition 0.000 description 1
- 235000010591 Appio Nutrition 0.000 description 1
- 244000241257 Cucumis melo Species 0.000 description 1
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 description 1
- 240000008620 Fagopyrum esculentum Species 0.000 description 1
- 235000009419 Fagopyrum esculentum Nutrition 0.000 description 1
- 241000220324 Pyrus Species 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical compound [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 description 1
- 239000010931 gold Substances 0.000 description 1
- 229910052737 gold Inorganic materials 0.000 description 1
- 239000010903 husk Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000021017 pears Nutrition 0.000 description 1
- 235000021259 spicy food Nutrition 0.000 description 1
- 238000010561 standard procedure Methods 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
Classifications
-
- 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
- A23L19/00—Products from fruits or vegetables; 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
- 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
- A23L19/18—Roasted or fried products, e.g. snacks or chips
-
- 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
-
- 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
-
- 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
-
- 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
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
-
- 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
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/21—Removal of unwanted matter, e.g. deodorisation or detoxification by heating without chemical treatment, e.g. steam treatment, cooking
-
- 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
Abstract
The invention provides a method for making three-crisp food, relating to the technical field of food; the method comprises the following steps: cutting potatoes into slices, putting the slices into the marinade for marinating, fishing out the slices, draining water and drying to obtain potato chips; soaking soybean, grinding into soybean milk, boiling the soybean milk, adding brine to prepare bean curd, putting the bean curd into the sauce for pickling, and fishing out and drying to obtain dried bean curd; placing the chili into the marinade for marinating, and drying to obtain marinated chili; and mixing the potato chips, the dried bean curd and the marinated hot pepper to obtain the three-crisp food. The special farmer three-crisp food is prepared from the potatoes, the bean curd and the hot pepper, wherein the potatoes, the bean curd and the hot pepper are marinated before being dried in the sun, so that the farmer three-crisp food has better and richer taste and unique marinated fragrance.
Description
Technical Field
The invention relates to the technical field of foods, and particularly relates to a method for making three-crisp food.
Background
The Guizhou produces good wine and good dish for drinking, and the farmhouse crisp food is one of the three. Different from other meat dish raw materials with wine, the raw materials are complicated to prepare, the farmhouse three-crisp food has the characteristic of simple and civilized taste, the food materials are basically common to the farmhouse, and the preparation method is basically not too complicated.
At present, the three-crispy farmhouse food has different preparation methods, thousands of people have thousands of tastes, and different raw materials, such as pears, green melons, celery, buckwheat husks, copper-kernel pearl peanuts, potato slices and the like, are added into different three-crispy farmhouse food. When the dish is placed, the potatoes are white and yellow, the peanuts are wrapped in vegetable, and the spicy food is accumulated with gold, so that the appetite of people is greatly increased and the people can drink the wine. The raw materials of the farmhouse crisp food are all from the folk, and the raw materials are less than the common people who drink the wine, so the farmhouse crisp food is popular with the people.
However, the current three-crisp farmhouse foods are limited to the dining tables of the farmhouse, cannot be widely popularized because no unified method is provided, and more importantly, the most common three-crisp farmhouse foods are prepared by directly frying raw materials in an oil pan, so that the taste is single.
Therefore, the invention aims at solving the problem that no farmer three-crisp food which takes the bean curd and the hot pepper as main raw materials exists at present, and no standard method for preparing the farmer three-crisp food exists.
Disclosure of Invention
The invention aims to provide a method for preparing three-crisp food, which can prepare three-crisp food with appetizing and rich taste.
The technical problem to be solved by the invention is realized by adopting the following technical scheme.
The embodiment of the application provides a method for making three-crisp food, which comprises the following steps:
cutting potatoes into slices, putting the slices into the marinade for marinating, fishing out the slices, draining water and drying to obtain potato chips;
soaking soybean, grinding into soybean milk, boiling the soybean milk, adding brine to prepare bean curd, putting the bean curd into the sauce for pickling, and fishing out and drying to obtain dried bean curd;
steaming the hot pepper, putting the steamed hot pepper into the marinade for marinating, and drying to obtain marinated hot pepper;
and (3) frying the potato chips, the dried bean curd and the marinated hot pepper respectively, and mixing to obtain the three-crisp food.
In some embodiments of the invention, the potatoes are peeled and cleaned before being sliced, and the thickness of the sliced potatoes is 3-5 mm.
In some embodiments of the present invention, the sliced potatoes are washed with clean water for 2-3 times before marinating, and then soaked in water for 20-30 min.
In some embodiments of the invention, the marinade includes water, anise, cinnamon, pepper, fennel, cardamom, netmeg, myrcia, clove, tsaoko amomum, dried fruit, galangal, rhizoma kaempferiae, and amomum villosum.
In some embodiments of the invention, the marinating time of the potatoes is 2-4 min, the marinating time of the bean curd is 10-20 min, and the marinating time of the peppers is 5-10 min.
In some embodiments of the present invention, the soaking time of the soybeans is 2 to 3 hours.
In some embodiments of the present invention, the preparation method of the brine comprises: firstly, mixing corn flour and water according to the ratio of (5-10): 100, mixing and boiling, adding the cooked green vegetables and the water bean curd soup, and cooling for 24 hours.
In some embodiments of the present invention, the juice is prepared from water, edible alkali and edible salt in a mass ratio of 1000: (10-30): (50-80) in proportion.
In some embodiments of the invention, the drying temperature of the potatoes is 50-60 ℃, the drying time is 12-24 hours, the drying temperature of the bean curd and the hot pepper is 30-40 ℃, and the drying time is 12-24 hours.
In some embodiments of the invention, the frying oil temperature of the potato chips and the dried bean curds is 70-150 ℃, and the frying oil temperature of the marinated hot peppers is 35-60 ℃.
Compared with the prior art, the embodiment of the invention has at least the following advantages or beneficial effects:
the special three-crisp food is prepared from the potatoes, the bean curd and the hot pepper, wherein the potatoes, the bean curd and the hot pepper are marinated before being dried in the sun, so that the three-crisp food has richer taste and unique marinated fragrance. In addition, the potatoes in the invention can improve the flavor of the whole three-crisp food after marinating, drying in the sun and frying; after marinating, marinating fragrance is soaked in pores of the bean curd, and then drying and frying are carried out, so that the bean curd is crisp in appearance, fragrant and soft in interior and good in taste; the chili can remove part of the spicy taste after marinating, so that the taste of the three-crisp food is improved, and the three-crisp food can meet the palatability of most people.
In conclusion, the three-crisp food provided by the invention is improved on the basis of the existing three-crisp food, and the finally prepared three-crisp food has the characteristic of multiple flavors and fragrances, and is worthy of popularization and application.
Detailed Description
In order to make the objects, technical solutions and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention will be clearly and completely described below. The examples, in which specific conditions are not specified, were conducted under conventional conditions or conditions recommended by the manufacturer. The reagents or instruments used are not indicated by the manufacturer, and are all conventional products available commercially.
It should be noted that the embodiments and features of the embodiments in the present application may be combined with each other without conflict. The present invention will be described in detail below with reference to specific examples.
A method for making three-crisp food comprises the following steps:
cutting potatoes into slices, putting the slices into the marinade for marinating, fishing out the slices, draining water and drying to obtain potato chips;
soaking soybean, grinding into soybean milk, boiling the soybean milk, adding brine to prepare bean curd, putting the bean curd into the sauce for pickling, and fishing out and drying to obtain dried bean curd;
steaming the hot pepper, putting the steamed hot pepper into the marinade for marinating, and drying to obtain marinated hot pepper;
and (3) frying the potato chips, the dried bean curd and the marinated hot pepper respectively, and mixing to obtain the three-crisp food.
In some embodiments of the invention, the potatoes are peeled and washed before being sliced, and the thickness of the sliced potatoes is 3-5 mm.
In some embodiments of the invention, the sliced potatoes are washed with clean water for 2-3 times before marinating, and then soaked in water for 20-30 min.
In some embodiments of the invention, the marinade includes water, anise, cinnamon, pepper, fennel, cardamom, nutmeg, myrcia, clove, tsaoko amomum fruit, dried fruit, galangal, rhizoma kaempferiae and amomum fruit, wherein the mass ratio of the sum of the water and other raw materials is (10-20): 1.
in some embodiments of the invention, the marinating time of the potatoes is 2-4 min, the marinating time of the bean curd is 10-20 min, and the marinating time of the peppers is 5-10 min.
In some embodiments of the invention, the time for soaking the soybeans is 2-3 hours.
In some embodiments of the present invention, the preparation method of the brine comprises: firstly, mixing corn flour and water according to the ratio of (5-10): 100, mixing and boiling, adding the cooked green vegetables and the water bean curd soup which is placed for one night, and cooling for 24 percent. The applicant of the invention obtains through a plurality of tests that after the brine is used for dotting bean curd, the bean curd finally prepared can be expanded to be a plurality of times as large as the bean curd after being fried, and has the advantages of fluffiness and crispness; the tofu produced by using the brine conventionally prepared only from the corn flour and water does not have the above-mentioned advantages.
In some embodiments of the invention, the sauce is prepared from water, edible alkali and edible salt in a mass ratio of 1000: (10-20): (50-80) in proportion.
In some embodiments of the invention, the drying temperature of the potatoes is 50-60 ℃, the drying time is 12-24 hours, the drying temperature of the bean curd and the hot pepper is 30-40 ℃, and the drying time is 12-24 hours.
In some embodiments of the invention, the frying oil temperature of the potato chips and the dried bean curd is 70-150 ℃, the frying oil temperature of the marinated hot pepper is 35-60 ℃, and the marinated hot pepper with the temperature higher than 60 ℃ is fried to cause burnt taste and influence the mouthfeel.
The features and properties of the present invention are described in further detail below with reference to examples.
Example 1
A method for making three-crisp food comprises the following steps:
cleaning potatoes, peeling the potatoes, cutting the potatoes into potato slices with the thickness of 3-5 mm, cleaning the potato slices with clear water for 2 times, soaking the potato slices in water for 20min, taking the potato slices out, and putting the potato slices into marinade containing anise, cassia bark, pepper, fennel, cardamom, nutmeg, myrcia, clove, amomum tsao-ko, dried fruits, galangal, rhizoma kaempferiae and fructus amomi for blanching and marinating, wherein the mass ratio of water to other marinades in the marinade is 10: fishing out after 1 and 2min, draining water, and drying at 50 ℃ for 12h to obtain potato chips;
cleaning soybean, soaking in water for 2h, grinding into soybean milk by a pulping machine, boiling the soybean milk, adding brine to prepare bean curd, cutting the bean curd into blocks, pickling in the sauce for 10min, taking out, and drying at 30 deg.C for 12h to obtain dried bean curd; the preparation method of the brine in the embodiment comprises the following steps: mixing corn flour and water according to the ratio of 5: 100, adding the cooked green vegetables after preparation and boiling, finally putting the water-bean curd soup which is placed for one night, and cooling for 24 hours to obtain the finished product; the juice in the embodiment is prepared from water, edible alkali and edible salt according to the mass ratio of 1000: 10: 55.
Steaming fresh green pepper, putting into marinade, marinating for 10min, and drying at 35 deg.C for 24h to obtain marinated pepper, wherein the marinade of the marinated green pepper is the same as that of the marinated potato chips;
frying the potato chips and the dried bean curd at 100 ℃ for 20s, frying the marinated chili at 40 ℃ for 30s, fishing out and mixing to obtain the three-crisp food.
Example 2
A method for making three-crisp food comprises the following steps:
cleaning potatoes, peeling the potatoes, cutting the potatoes into potato slices with the thickness of 3-5 mm, cleaning the potato slices with clear water for 3 times, soaking the potato slices in water for 25min, taking the potato slices out, and putting the potato slices into marinade containing anise, cassia bark, pepper, fennel, cardamom, nutmeg, bay leaves, clove, tsaoko cardamon, dried fruits, galangal, rhizoma kaempferiae and fructus amomi for blanching and marinating, wherein the mass ratio of water to other marinades in the marinade is 20: fishing out after 1, 4min, draining water, and drying at 60 ℃ for 12h to obtain potato chips;
cleaning soybean, soaking in water for 3h, grinding into soybean milk by a pulping machine, boiling the soybean milk, adding brine to prepare bean curd, cutting the bean curd into blocks, pickling in the sauce for 20min, taking out, and drying at 30 deg.C for 12h to obtain dried bean curd; the preparation method of the brine in the embodiment comprises the following steps: mixing corn flour and water according to the weight ratio of 10: 100, adding the cooked green vegetables after preparation and boiling, finally putting the water-bean curd soup which is placed for one night, and cooling for 24 hours to obtain the finished product; the juice in the embodiment is prepared from water, edible alkali and edible salt according to the mass ratio of 1000: 15: 80, and preparing the medicament.
Steaming fresh green pepper, putting into marinade, marinating for 5min, and drying at 40 deg.C for 12h to obtain marinated pepper, wherein the marinade of the marinated green pepper is the same as that of the marinated potato chips;
frying the potato chips and the dried bean curd at 130 ℃ for 20s, frying the marinated chili at 35 ℃ for 20s, fishing out and mixing to obtain the three-crisp food.
Example 3
A method for making three-crisp food comprises the following steps:
cleaning potatoes, peeling the potatoes, cutting the potatoes into potato slices with the thickness of 3-5 mm, cleaning the potato slices with clear water for 2 times, soaking the potato slices in water for 30min, taking the potato slices out, and putting the potato slices into marinade containing anise, cassia bark, pepper, fennel, cardamom, nutmeg, myrcia, clove, amomum tsao-ko, dried fruits, galangal, rhizoma kaempferiae and fructus amomi for blanching and marinating, wherein the mass ratio of water to other marinades in the marinade is 30: fishing out after 1 min and 3min, draining water, and drying at 50 ℃ for 24h to obtain potato chips;
cleaning soybean, soaking in water for 2h, grinding into soybean milk by a pulping machine, boiling the soybean milk, adding brine to prepare bean curd, cutting the bean curd into blocks, putting the blocks into the sauce, pickling for 15min, taking out, and drying at 40 ℃ for 24h to obtain dried bean curd; the preparation method of the brine in the embodiment comprises the following steps: mixing corn flour and water according to the ratio of 5: 100, adding the cooked green vegetables after preparation and boiling, finally putting the water-bean curd soup which is placed for one night, and cooling for 24 hours to obtain the finished product; the juice in the embodiment is prepared from water, edible alkali and edible salt according to the mass ratio of 1000: 18: 50, and (b).
Steaming fresh green pepper, putting into marinade, marinating for 10min, and drying at 30 deg.C for 20h to obtain marinated pepper, wherein the marinade of the marinated green pepper is the same as that of the marinated potato chips;
frying the potato chips and the dried bean curd at 70 ℃ for 40s, frying the marinated chili at 50 ℃ for 20s, fishing out and mixing to obtain the three-crisp food.
Example 4
A method for making three-crisp food comprises the following steps:
cleaning potatoes, peeling, cutting the potatoes into potato slices with the thickness of 3-5 mm, cleaning the potato slices with clear water for 3 times, soaking the potato slices in water for 25min, taking out the potato slices, and putting the potato slices into marinade containing anise, cassia bark, pepper, fennel, cardamom, nutmeg, bay leaves, clove, tsaoko cardamon, dried fruit, galangal, rhizoma kaempferiae and fructus amomi for blanching and marinating, wherein the mass ratio of water to other marinades in the marinade is 15: fishing out after 1 min and 3min, draining water, and drying at 60 ℃ for 12h to obtain potato chips;
cleaning soybean, soaking in water for 2.5h, grinding into soybean milk by a pulping machine, boiling the soybean milk, adding brine to prepare bean curd, cutting the bean curd into blocks, pickling in the sauce for 20min, taking out, and drying at 30 deg.C for 18h to obtain dried bean curd; the preparation method of the brine in the embodiment comprises the following steps: mixing corn flour and water according to the ratio of 5: 100, adding the cooked green vegetables after preparation and boiling, finally putting the water-bean curd soup which is placed for one night, and cooling for 24 hours to obtain the finished product; the juice in the embodiment is prepared from water, edible alkali and edible salt according to the mass ratio of 1000: 30: 65.
Steaming fresh green pepper, putting into marinade, marinating for 8min, and drying at 30 deg.C for 18h to obtain marinated pepper, wherein the marinade of the marinated green pepper is the same as that of the marinated potato chips;
frying the potato chips and the dried bean curd at 90 ℃ for 25s, frying the marinated chili at 50 ℃ for 15s, fishing out and mixing to obtain the three-crisp food.
Example 5
A method for making three-crisp food comprises the following steps:
cleaning potatoes, peeling, cutting the potatoes into potato slices with the thickness of 3-5 mm, cleaning the potato slices with clear water for 2 times, soaking the potato slices in water for 20min, taking out the potato slices, putting the potato slices into marinade containing anise, cassia bark, pepper, fennel, cardamom, nutmeg, myrcia, clove, tsaoko cardamon, dried fruit, galangal, rhizoma kaempferiae and amomum villosum, blanching in water for marinating, taking out the potato slices after the mixture ratio is the same as that in example 1, 4min, draining water, and drying the potato slices at 50 ℃ for 24h to obtain potato crisp slices;
cleaning soybean, soaking in water for 3h, grinding into soybean milk by a pulping machine, boiling the soybean milk, adding brine to prepare bean curd, cutting the bean curd into blocks, pickling in the sauce for 20min, taking out, and drying at 35 deg.C for 24h to obtain dried bean curd; the preparation method of the brine in the embodiment comprises the following steps: mixing corn flour and water according to the ratio of 5: 100, adding the cooked green vegetables after preparation and boiling, finally putting the water-bean curd soup which is placed for one night, and cooling for 24 hours to obtain the finished product; the juice in this example was prepared from water, dietary alkali and edible salt in the same proportions as in example 1.
Steaming fresh green pepper, putting into marinade, marinating for 10min, and drying at 30 deg.C for 20h to obtain marinated pepper, wherein the marinade of the marinated green pepper is the same as that of the marinated potato chips;
frying the potato chips and the dried bean curd at 80 ℃ for 20s, frying the marinated chili at 35 ℃ for 30s, fishing out and mixing to obtain the three-crisp food.
Example 6
A method for making three-crisp food comprises the following steps:
cleaning potatoes, peeling, cutting the potatoes into potato slices with the thickness of 3-5 mm, cleaning the potato slices with clear water for 2 times, soaking the potato slices in water for 30min, taking out the potato slices, putting the potato slices into marinade containing anise, cassia bark, pepper, fennel, cardamom, nutmeg, myrcia, clove, tsaoko cardamon, dried fruit, galangal, rhizoma kaempferiae and amomum villosum, blanching the potato slices in water for marinating, taking out the marinade according to the formula of the embodiment 1, draining the potato slices after 4min, and drying the potato slices at 56 ℃ for 24h to obtain potato chips;
cleaning soybean, soaking in water for 2h, grinding into soybean milk by a pulping machine, boiling the soybean milk, adding brine to prepare bean curd, cutting the bean curd into blocks, pickling in the sauce for 20min, taking out, and drying at 40 deg.C for 24h to obtain dried bean curd; the preparation method of the brine in the embodiment comprises the following steps: mixing corn flour and water according to the weight ratio of 10: 100, adding the cooked green vegetables after preparation and boiling, finally putting the water-bean curd soup which is placed for one night, and cooling for 24 hours to obtain the finished product; the sauce in this example was made from water, edible alkali and edible salt.
Steaming fresh green pepper, putting into marinade, marinating for 10min, and drying at 30 deg.C for 20h to obtain marinated pepper, wherein the marinade of the marinated green pepper is the same as that of the marinated potato chips;
frying the potato chips and the dried bean curd at 80 ℃ for 20s, frying the marinated chili at 40 ℃ for 30s, fishing out and mixing to obtain the three-crisp food.
Example 7
A method for making three-crisp food comprises the following steps:
cleaning potatoes, peeling, cutting the potatoes into potato slices with the thickness of 3-5 mm, cleaning the potato slices with clear water for 2 times, soaking the potato slices in water for 20min, taking out the potato slices, putting the potato slices into marinade containing anise, cassia bark, pepper, fennel, cardamom, nutmeg, myrcia, clove, tsaoko cardamon, dried fruit, galangal, rhizoma kaempferiae and fructus amomi, blanching in water for marinating, taking out the potato slices after 4min, draining water, and drying at 56 ℃ for 24h to obtain potato chips;
cleaning soybean, soaking in water for 3h, grinding into soybean milk by a pulping machine, boiling the soybean milk, adding brine to prepare bean curd, cutting the bean curd into blocks, pickling in the sauce for 20min, taking out, and drying at 36 deg.C for 16h to obtain dried bean curd; the preparation method of the brine in the embodiment comprises the following steps: mixing corn flour and water according to the weight ratio of 8: 100, adding the cooked green vegetables after preparation and boiling, finally putting the water-bean curd soup which is placed for one night, and cooling for 24 hours to obtain the finished product; the sauce in this example was made from water, edible alkali and edible salt.
Steaming fresh green pepper, putting into marinade, marinating for 10min, and drying at 36 deg.C for 22h to obtain marinated pepper, wherein the marinade of the marinated green pepper is the same as that of the marinated potato chips;
frying the potato chips and the dried bean curd at 90 ℃ for 15s, frying the marinated chili at 45 ℃ for 20s, fishing out and mixing to obtain the three-crisp food.
Comparative example 1
The difference between the comparative example and the example 1 is that the drying mode is different, and the specific manufacturing method is as follows:
cleaning potatoes, peeling, cutting the potatoes into potato slices with the thickness of 3-5 mm, cleaning the potato slices with clear water for 2 times, soaking the potato slices in water for 20min, taking out the potato slices, putting the potato slices into marinade containing anise, cassia bark, pepper, fennel, cardamom, nutmeg, bay leaves, clove, tsaoko cardamon, dried fruits, galangal, rhizoma kaempferiae and amomum villosum, blanching in water for marinating, taking out the marinade formula in the comparative example as in example 1 for 2min, draining the water, naturally drying the potato slices in the sun, and drying the potato slices at the temperature of 18-24 ℃ for two days to obtain potato crisp slices;
cleaning soybeans, soaking in water for 2h, grinding into soybean milk by a pulping machine, boiling the soybean milk, adding brine to prepare bean curd, cutting the bean curd into blocks, putting the blocks into the sauce for pickling for 10min, taking out, naturally drying in the sun at the temperature of 18-24 ℃, and drying in the sun for two days to obtain dried bean curd; the preparation method of the brine in the embodiment comprises the following steps: mixing corn flour and water according to the ratio of 5: 100, adding the cooked green vegetables after the preparation and the boiling, finally putting the water-preserved bean curd soup which is placed for one night, and cooling for 24 hours to obtain the product; the juice in this example was prepared from water, dietary alkali and edible salt in the same proportions as in example 1.
Steaming fresh green peppers, putting the steamed green peppers into marinade, marinating the green peppers for 10min, naturally drying the green peppers in the sun at the temperature of 18-24 ℃ for two days to obtain marinated peppers, wherein the marinade of the marinated green peppers is the same as the marinade of the marinated potato chips;
frying the potato chips and the dried bean curd at 100 ℃ for 20s, frying the marinated chili at 40 ℃ for 30s, fishing out and mixing to obtain the three-crisp food.
Comparative example 2
The difference between the comparative example and the example 1 is that the comparative example adopts the most common preparation method of the three-crisp food of the existing peasant households, namely the three-crisp food is directly fried after being blanched, and the specific steps are as follows:
cleaning potatoes, peeling, cutting the potatoes into potato slices with the thickness of 3-5 mm, cleaning the potato slices with clear water for 2 times, soaking the potato slices in water for 20min, taking out the potato slices, putting the potato slices into boiling water for blanching, taking out the potato slices after 2min, draining water, and drying the potato slices at 50 ℃ for 12h to obtain potato chips;
cleaning soybean, soaking in water for 2h, grinding into soybean milk by a pulping machine, boiling the soybean milk, adding brine to prepare bean curd, taking out the bean curd, and drying at 30 deg.C for 12h to obtain dried bean curd; the preparation method of the brine in the embodiment comprises the following steps: mixing corn flour and water according to the ratio of 5: 100, adding the cooked green vegetables after the preparation and the boiling, finally putting the water-preserved bean curd soup which is placed for one night, and cooling for 24 hours to obtain the product;
blanching fresh green pepper in boiling water, taking out, and drying at 35 deg.C for 24 hr to obtain cooked pepper;
frying the potato chips and the dried bean curd at 100 ℃ for 20s, frying the marinated chili at 40 ℃ for 30s, fishing out and mixing to obtain the three-crisp food.
Examples of the experiments
The three-crispy foods prepared in examples 1 to 7 and comparative examples 1 to 2 were evaluated, 20 food-related workers were invited to evaluate the flavor, color and texture of 9 groups of three-crispy foods, and the related evaluations were scored so that the scores were 10 points, and the scores were averaged, and the evaluation results are shown in table 1.
Evaluation criteria:
fragrance: the fragrance is preferably thick, and the fragrance is monotonous or the fragrance is poor;
color: the color is good and dark;
the mouthfeel is as follows: the taste is good enough, and the taste is monotonous or uncomfortable.
TABLE 1
As can be seen from table 1, the three-crispy food prepared in examples 1 to 7 of the present invention is superior in flavor, color and taste, while in comparative example 1, the potato, the bean curd and the pepper are dried by a natural sun-drying method, so that the color and taste are dark, the eating is slightly soft, and even if the three-crispy food is fried in the same manner in the later period, the taste and color are not as good as those of the three-crispy food directly dried at high temperature; the potatoes, the bean curd and the hot peppers in the comparative example 2 are not marinated, are directly blanched, dried and fried, so that the richness of the fragrance and the taste is greatly reduced, even the hot and dry taste of the hot peppers is highlighted, the hot and dry pepper is not suitable for most people, and the score is relatively low.
Therefore, as can be seen from table 1, the three-crisp food prepared by using potato, bean curd and pepper according to the present invention has good color, flavor, taste and taste due to its unique raw materials and preparation method, and has very good evaluation.
In conclusion, the embodiment of the invention provides a method for preparing three-crisp food, the special three-crisp food is prepared by adopting potatoes, bean curd and hot pepper, wherein the potatoes, the bean curd and the hot pepper are all marinated before being dried in the sun, so that the three-crisp food has richer taste and unique marinated fragrance. In addition, the potatoes in the invention can improve the flavor of the whole three-crisp food after marinating, drying in the sun and frying; after marinating, marinating fragrance is soaked in pores of the bean curd, and then drying and frying are carried out, so that the bean curd is crisp in appearance, fragrant and soft in interior and good in taste; the chili can remove part of the spicy taste after marinating, so that the taste of the three-crisp food is improved, and the three-crisp food can meet the palatability of most people.
In addition, the water bean curd soup placed for one night is added into the traditional brine, so that the finally prepared bean curd can expand to multiple times of the original bean curd when being fried, and the bean curd has the advantages of being fluffy and crisp.
In conclusion, the three-crisp food provided by the invention is improved on the basis of the existing three-crisp food, and the finally prepared three-crisp food has the characteristic of multiple flavors and fragrances, and is worthy of popularization and application.
The embodiments described above are some, but not all embodiments of the invention. The detailed description of the embodiments of the present invention is not intended to limit the scope of the invention as claimed, but is merely representative of selected embodiments of the invention. 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.
Claims (10)
1. The preparation method of the three-crisp food is characterized by comprising the following steps:
cutting potatoes into slices, putting the slices into the marinade for marinating, fishing out the slices, draining water and drying to obtain potato chips;
soaking soybean, grinding into soybean milk, boiling the soybean milk, adding brine to prepare bean curd, putting the bean curd into the sauce for pickling, and fishing out and drying to obtain dried bean curd;
steaming the hot pepper, putting the steamed hot pepper into the marinade for marinating, and drying to obtain marinated hot pepper;
and (3) frying the potato chips, the dried bean curd and the marinated hot pepper respectively, and mixing to obtain the three-crisp food.
2. The method for preparing three-crisp food according to claim 1, wherein the potatoes are peeled and washed before being sliced, and the thickness of the sliced potatoes is 3-5 mm.
3. The method for preparing three-crisp food according to claim 2, wherein the flaky potatoes are washed with clean water for 2-3 times before marinating, and then soaked in water for 20-30 min.
4. The method for preparing three-crisp food according to claim 1, wherein the marinade comprises water, anise, cassia, pepper, fennel, cardamom, nutmeg, myrcia, clove, tsaoko amomum fruit, dried fruit, galangal, rhizoma kaempferiae and amomum fruit.
5. The method for preparing three-crisp food according to claim 1, wherein the marinating time of the potatoes is 2-4 min, the marinating time of the bean curd is 10-20 min, and the marinating time of the hot peppers is 5-10 min.
6. The method for making three-crisp food according to claim 1, wherein the soaking time of the soybeans is 2-3 h.
7. The preparation method of the three-crispy-taste food according to claim 1, wherein the preparation method of the brine comprises the following steps: firstly, mixing corn flour and water according to the ratio of (5-10): 100, mixing and boiling, adding the cooked green vegetables and the water bean curd soup, and cooling for 24 hours.
8. A method of making a three-crisp food product according to claim 1 wherein the sauce is made from water, edible alkali and edible salt.
9. The method for preparing three-crisp food according to claim 1, wherein the drying temperature of the potatoes is 50-60 ℃, the drying time is 12-24 hours, the drying temperature of the bean curd and the hot pepper is 30-40 ℃, and the drying time is 12-24 hours.
10. The method for preparing three-crisp food according to claim 1, wherein the frying oil temperature of the potato chips and the dried bean curd is 70-150 ℃, and the frying oil temperature of the marinated hot pepper is 35-60 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110915499.9A CN113907269A (en) | 2021-08-10 | 2021-08-10 | Method for making three-crisp food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110915499.9A CN113907269A (en) | 2021-08-10 | 2021-08-10 | Method for making three-crisp food |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN113907269A true CN113907269A (en) | 2022-01-11 |
Family
ID=79233104
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202110915499.9A Pending CN113907269A (en) | 2021-08-10 | 2021-08-10 | Method for making three-crisp food |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN113907269A (en) |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105105047A (en) * | 2015-07-26 | 2015-12-02 | 江荧 | Preparation method for frying potato chips |
-
2021
- 2021-08-10 CN CN202110915499.9A patent/CN113907269A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105105047A (en) * | 2015-07-26 | 2015-12-02 | 江荧 | Preparation method for frying potato chips |
Non-Patent Citations (1)
| Title |
|---|
| 李海君: "农家三脆", vol. 1, pages 196 - 168, Retrieved from the Internet <URL:http://www.zhld.com/zkwb/html/2013-02-26/content_515059.htm> * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR102197398B1 (en) | Manufacturing Method of Chicken cuisine | |
| KR20220017224A (en) | Salmon gimbap and manufacturing method for the same | |
| KR20170037790A (en) | Snack chicken and manufacturing method thereof | |
| KR101106585B1 (en) | Hot pepper paste sauce for sashimi Bibimbab and Bibimbab comprising the same | |
| CN112155171A (en) | Method for preparing instant pine pollen and pork skin | |
| CN101088388A (en) | Sichuan pickles and the making process | |
| KR100381543B1 (en) | Apple contained red thick soypaste mixed with red peppers | |
| KR102006548B1 (en) | Method for preparing bean sprouts japchae | |
| KR102585226B1 (en) | Method for producing frozen Gimbap including material for diet | |
| CN1332982A (en) | Hot pepper filling for moon cake and preparation method thereof | |
| CN113907269A (en) | Method for making three-crisp food | |
| KR102462987B1 (en) | Manufacturing method of Bugak | |
| KR100428011B1 (en) | Papaya Preserved in Soy Sauce and Process for Preparing the Same | |
| KR100221744B1 (en) | Hamburger for health containing powdered beans and bean curd | |
| KR101703131B1 (en) | fat smell free vinegar sauce including sweet and sour pork | |
| KR20090040055A (en) | Method of manufacturing nutrition rice and instant food using the nutrition rice | |
| KR100527835B1 (en) | Method for producing fried ribs | |
| KR102595926B1 (en) | Octopus seafood pajeon and manufacturing methods thereof | |
| KR102451689B1 (en) | A manufacturing method of barley kimchi and the barley kimchi manufactured by the method | |
| KR102146955B1 (en) | Wild greens gimbap and preparation method thereof | |
| KR20040010468A (en) | Production method of functional rice having enhanced taste and nutrients | |
| KR102171815B1 (en) | manufacturing method of blackmouth angler gangjeong | |
| KR102405995B1 (en) | Method for manufacturing a multi function marinade using the kimchi marinade, and the multi function marinade manufactured by the method | |
| KR102602744B1 (en) | Method for producing fried Macrophthalmus japonicus with improved texture and taste | |
| KR100723619B1 (en) | Method for manufacturing of pleurotus eryngii chips additive natural anthocyanin |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination |