CN113966807A - Production process of dried cow-hide bean curd with stomach nourishing effect - Google Patents
Production process of dried cow-hide bean curd with stomach nourishing effect Download PDFInfo
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- CN113966807A CN113966807A CN202111186175.2A CN202111186175A CN113966807A CN 113966807 A CN113966807 A CN 113966807A CN 202111186175 A CN202111186175 A CN 202111186175A CN 113966807 A CN113966807 A CN 113966807A
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- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 claims abstract description 14
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- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 11
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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
- A23L15/00—Egg products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Mycology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention discloses a production process of dried cowhide bean curd with a stomach nourishing effect, which relates to the technical field of dried bean curd production and comprises the following raw materials in parts by weight: 90-110 parts of soybean, 9-11 parts of sesame oil, 9-11 parts of soy sauce, 0.36-0.44 part of salt, 0.27-0.33 part of monosodium glutamate, 1.08-1.32 parts of aniseed, 0.9-1.1 part of pepper, 9-11 parts of spices, 1.8-2.2 parts of onion sections, 0.9-1.1 parts of ginger, 1.8-2.2 parts of egg white, 9-11 parts of rhizoma polygonati, 0.18-0.22 part of dendrobium officinale and 0.36-0.44 part of dry sweet osmanthus. According to the production process of the dried cowhide bean curd with the stomach nourishing effect, the egg white, the rhizoma polygonati, the dendrobium officinale and the dried sweet osmanthus are added during marinating the dried cowhide bean curd, so that the dried cowhide bean curd is fine and smooth in taste, and elastic, smooth and chewy when being taken as a mouth Q, and the dried sweet osmanthus, the rhizoma polygonati and the dendrobium officinale are added in the marinating process, so that the fragrance of the dried cowhide bean curd can be improved, and meanwhile, the dried cowhide bean curd has a certain stomach nourishing effect.
Description
Technical Field
The invention belongs to the technical field of dried bean curd production, and particularly relates to a production process of dried cowhide bean curd with a stomach nourishing effect.
Background
The spiced dried cowhide bean curd is prepared by multiple processing technologies such as pulping, curdling, boiling, solidifying and squeezing, most of the conventional dried cowhide bean curds on the market are marinated by using a single ingredient, the marinated dried cowhide bean curd has a single taste and lacks the stomach nourishing effect, the energy efficiency of the dried cowhide bean curd cannot be fully exerted, most of consumers cannot be satisfied, and the marinated dried cowhide bean curd is not tasty due to the limited marinating time in the marinating process of the conventional dried cowhide bean curd, so that the taste of the marinated dried cowhide bean curd is influenced, and the spiced dried cowhide bean curd is difficult to accept by most of edible people and is inconvenient to produce and popularize.
Disclosure of Invention
Technical problem to be solved
Aiming at the defects of the prior art, the invention provides the production process of the dried cowhide bean curd with the stomach nourishing effect, the prepared dried cowhide bean curd has the advantages of improved taste, various stomach nourishing effects and the like, and the problem that the dried cowhide bean curd cannot be completely tasty in the production process of the dried cowhide bean curd is also solved.
(II) technical scheme
In order to achieve the purpose, the invention provides the following technical scheme: the production process of the dried cowhide bean curd with the stomach nourishing effect comprises the following raw materials in parts by weight: 90-110 parts of soybean, 9-11 parts of sesame oil, 9-11 parts of soy sauce, 0.36-0.44 part of salt, 0.27-0.33 part of monosodium glutamate, 1.08-1.32 parts of aniseed, 0.9-1.1 part of pepper, 9-11 parts of five spice seasoning, 1.8-2.2 parts of onion sections, 0.9-1.1 parts of ginger, 1.8-2.2 parts of egg white, 9-11 parts of rhizoma polygonati, 0.18-0.22 part of dendrobium officinale and 0.36-0.44 part of dry sweet osmanthus, and the method comprises the following steps:
s1, soaking and peeling: selecting high-quality soybeans with uniform particle sizes, and soaking the selected soybeans in water for 12-24 hours, wherein the ratio of water to soybeans is 1: 2.5, controlling the water temperature at 5-15 ℃, rubbing with hands during the soaking process, separating the outer skins of the soybeans from the soybeans, after the soaking is finished, screening the skins of the soybeans and the soybeans by using a screen, and taking out the skins of the soybeans for later use;
s2, grinding into slurry: putting the soybeans soaked and cleaned in the S1 into a pulping machine, and adding water into the pulping machine, wherein the ratio of the water to the soybeans is 10: 1, respectively collecting ground soybean milk and bean dregs, adding water into the bean dregs, uniformly stirring, putting the bean dregs into a soybean milk grinder again for secondary pulping, and putting the soybean milk generated after the secondary pulping and the primarily pulped soybean milk into a proper container.
S3, cooking the pulp into an embryo: pouring the prepared soybean milk in the step S2 into a pot for heating, turning to soft fire for continuously heating for 5-10 minutes after the soybean milk is boiled, putting the heated soybean milk into a proper container, adding a proper amount of gypsum water into the container to curdle the soybean milk, and sealing the container to form uncongealed beancurd;
s4, press forming: pouring the prepared uncongealed tofu prepared in the step S3 into a forming mold for squeezing, taking out after the water in the tofu is squeezed, taking out the dried cowhide soybean embryo with the squeezed water, and placing aside for later use;
s5, stewing a marinated soup: cleaning scallion sections, ginger, rhizoma polygonati, dendrobium officinale and dry sweet osmanthus in corresponding parts, adding the cleaned scallion sections, ginger, rhizoma polygonati, dendrobium officinale and dry sweet osmanthus in a pot, sequentially adding sesame oil, soy sauce, salt, monosodium glutamate, aniseed, pepper, spiced seasonings and egg white in corresponding parts in the pot, adding a proper amount of water into the pot, and heating the pot with big fire until bubbles appear on the surface of marinade in the pot to obtain marinade;
s6, tasting with a cutter: cutting 4-6 openings of the dried cowhide bean blanks in the S4 by using a knife, pouring the cut dried cowhide bean blanks into a pot, turning to a small fire for continuously heating for 15-20 minutes after marinade overflows the dried cowhide bean blanks, and stirring the pot by using chopsticks during heating;
s7, drying and dewatering: fishing out the marinated dried cowhide bean blanks in the step S5, draining the marinating liquid in the dried cowhide bean blanks by using a strainer, placing the dried cowhide bean blanks into a basket after draining the marinating liquid, and drying the surfaces of the dried cowhide bean blanks by using a dryer so as to keep the water content in the dried cowhide bean blanks at 12-15%;
s8, slicing and packaging: and (4) uniformly cutting the dried cowhide bean blanks subjected to moisture removal in the step (S6) into products with different shapes, such as squares, strips, triangular rows, sheets, strips and dried bean curd strips by using a machine, packaging the dried cowhide bean blanks, and sterilizing the machine every 4 hours in the bagging process.
Preferably, the five-spice seasoning mainly comprises the following raw materials in parts by weight: 6.3 to 7.7 parts of fructus amomi, 0.9 to 1.1 parts of clove, 0.45 to 0.55 part of cardamom, 0.45 to 0.55 part of cinnamon and 0.9 to 1.1 parts of kaempferia galanga, thereby ensuring that the main taste of the cow leather dried bean curd is spiced.
Preferably, the packaging equipment used in the step S7 is a vacuum packaging machine, the thickness of the packaging bag is 1.5-2.5mm, and the packaging bag is a transparent packaging bag, so that the attractiveness of the cowhide dried bean curd is guaranteed.
Preferably, the drying time of the dried cowhide bean embryos in the step S6 is 20-25 minutes, the dried cowhide bean embryos can be turned over every 3 minutes during drying, and the dried cowhide bean embryos are dried uniformly.
Preferably, the time for pressing the uncongealed tofu in the forming die in the step S4 is 15-25 minutes, and the thickness of the pressed dried cowhide bean curd blank is 2-4mm, so that the mouthfeel of the dried cowhide bean curd is guaranteed.
Preferably, the width of the opening on the dried cowhide bean curd blank in the S5 is 25-35mm, and the soaking time of the dried cowhide bean curd is 28-32 minutes, so that the dried cowhide bean curd is more tasty.
Preferably, the sealing time in the S3 is 6-10 minutes, and the mouthfeel and the smell of the cow leather dried bean curd are kept.
(III) advantageous effects
Compared with the prior art, the production process of the dried cowhide bean curd with the stomach nourishing effect has the following beneficial effects:
1. the production process of the dried cowhide bean curd with the stomach nourishing effect comprises the steps of adding egg white, rhizoma polygonati, dendrobium officinale and dried sweet osmanthus when marinating the dried cowhide bean curd, so that the dried cowhide bean curd is more delicate and smooth in taste, and Q is elastic, smooth and chewy when entering a mouth, on the other hand, the dendrobium officinale has the effects of promoting the production of body fluid and nourishing the stomach, nourishing yin and clearing heat, moistening lung and tonifying kidney, improving eyesight and strengthening waist, reducing blood sugar and enhancing organism immunity, the rhizoma polygonati has the effects of delaying senescence, resisting fatigue, resisting viruses and resisting oxidation, is mainly used for treating symptoms such as yin deficiency cough, lung dryness cough, spleen deficiency and weakness, anorexia and thirst and the like, the dried sweet osmanthus, the rhizoma polygonati and the dendrobium officinale are added in the marinating process, so that the fragrance of the dried cowhide bean curd is improved, a certain stomach nourishing effect is achieved, the product experience of consumers after eating is improved, and the acceptance of the consumers is improved, because no synthetic spice and synthetic pigment are added in the production and processing process of the cow leather dried bean curd, the cow leather dried bean curd does not cause harm to the health of people, has a certain medical treatment and stomach nourishing value, accords with the standard of healthy diet of the current society, and is convenient to popularize.
2. The production process of the dried bean curd with the cow hide and the stomach nourishing effect has the advantages that the marinating time is short, the dried bean curd is cut during the production process, therefore, partial dried cowhide bean curd can be effectively prevented from having the phenomenon that some dried cowhide bean curd is not completely tasty in the marinating process, consumers can generate bad impression on the dried cowhide bean curd after eating the dried cowhide bean curd, the core competitiveness of products is reduced, and therefore the sales volume and the public praise of the dried cowhide bean curd can be directly influenced, for this purpose, 4-6 openings are needed to be cut on the front and back surfaces of the cow leather dried bean curd by a knife before the cow leather dried bean curd is marinated, the cow leather dried bean curd has the advantages that the cow leather dried bean curd can be flavored faster, the problem that the marinating is not flavored is solved, the manufactured cow leather dried bean curd is stable in quality and better in taste, the occurrence of the situation that the cow leather dried bean curd is marinated again is reduced, the time is saved to a certain extent, and the working efficiency is improved.
3. This cow hide dried bean curd production technology with efficiency of nourishing stomach, because traditional cow hide dried bean curd is when the stew in soy sauce is accomplished and is dried, generally can place the cow hide dried bean curd that has stewed and dry naturally under the environment of ventilation, such mode of drying needs a large amount of time, can influence delivery efficiency, use the strainer to drip the thick gravy on cow hide dried bean curd surface for this time when the cow hide dried bean curd has stewed to go out the pot, then use the drying-machine to dry the surface of cow hide dried bean curd uniformly, the required time of cow hide dried bean curd in the process of drying has been reduced, the time is saved, and work efficiency is improved.
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 production process of the dried cowhide bean curd with the stomach nourishing effect comprises the following raw materials in parts by weight: 90 parts of soybean, 9 parts of sesame oil, 9 parts of soy sauce, 0.36 part of salt, 0.27 part of monosodium glutamate, 1.08 parts of aniseed, 0.9 part of pepper, 9 parts of five spice seasoning, 1.8 parts of onion sections, 0.9 part of ginger, 1.8 parts of egg white, 9 parts of rhizoma polygonati, 0.18 part of dendrobium officinale and 0.36 part of dried sweet osmanthus, and the method comprises the following steps: selecting high-quality soybeans with uniform particle sizes, and soaking the selected soybeans in water for 12 hours, wherein the ratio of water to soybeans is 1: 2.5, the water temperature is 5 ℃, the soybeans are rubbed by hands in the soaking process, the outer skins of the soybeans are separated from the soybeans, and after the soaking is finished, the skins of the soybeans and the soybeans are screened out by using a screen and are taken out for later use; step two, grinding into slurry: putting the soybeans soaked and cleaned in the step one into a pulping machine, and adding water into the pulping machine, wherein the ratio of water to soybeans is 10: 1, respectively collecting ground soybean milk and bean dregs, adding water into the bean dregs, uniformly stirring, putting the bean dregs into a soybean milk grinder again for secondary pulping, and putting the soybean milk generated after the secondary pulping and the primarily pulped soybean milk into a proper container; step three, cooking the pulp into embryos: pouring the prepared soybean milk in the step two into a pot for heating, turning to soft fire for continuously heating for 5 minutes after the soybean milk is boiled, putting the heated soybean milk into a proper container, adding a proper amount of gypsum water into the container to curdle the soybean milk, and sealing the container to form uncongealed beancurd, wherein the sealing time is 6 minutes; step four, squeezing and forming: pouring the prepared uncongealed tofu in the third step into a forming die for squeezing, taking out after the moisture in the tofu is squeezed, taking out the dried cowhide bean curd blank with the squeezed moisture, placing aside for later use, wherein the time for squeezing the uncongealed tofu in the forming die is 15 minutes, and the thickness of the squeezed dried cowhide bean curd blank is 2 mm; step five, stewing the marinated soup: cleaning scallion sections, ginger, rhizoma polygonati, dendrobium officinale and dry sweet osmanthus in corresponding parts, adding the cleaned scallion sections, ginger, rhizoma polygonati, dendrobium officinale and dry sweet osmanthus in a pot, sequentially adding sesame oil, soy sauce, salt, monosodium glutamate, aniseed, pepper, spiced seasonings and egg white in corresponding parts in the pot, adding a proper amount of water into the pot, and heating the pot with big fire until bubbles appear on the surface of marinade in the pot to obtain marinade; step six, tasting with a knife: cutting 4 openings of the dried cowhide bean blanks by a knife, pouring the dried cowhide bean blanks into a pot, turning to soft fire for continuously heating for 15 minutes after marinade overflows the dried cowhide bean blanks, stirring the pot by using chopsticks during heating, wherein the five-spice seasoning mainly comprises the following raw materials in percentage by weight: 6.3 parts of fructus amomi, 0.9 part of clove, 0.45 part of cardamom, 0.45 part of cinnamon and 0.9 part of kaempferia galanga, wherein the width of an opening on a dried cowhide bean blank is 25mm, and the soaking time of the dried cowhide bean is 28 minutes; step seven, drying and dewatering: taking out the marinated dried cowhide bean blanks, draining the marinating juice in the dried cowhide bean blanks by using a strainer, placing the dried cowhide bean blanks into a basket after draining the marinating juice, and drying the surfaces of the dried cowhide bean blanks by using a dryer so as to keep the water content in the dried cowhide bean blanks at 12 percent and the drying time of the dried cowhide bean blanks at 20 minutes; step eight, slicing and packaging: and C, uniformly cutting the dried cowhide bean blanks subjected to moisture removal in the step six into products with different shapes, such as small squares, small long strips, triangular rows, sheets, strips and dried tofu strips, packaging the dried cowhide bean blanks, and sterilizing the machines every 4 hours in the bagging process, wherein the packaging equipment is a vacuum packaging machine, and the thickness of the packaging bags is 1.5 mm.
Example two: the production process of the dried cowhide bean curd with the stomach nourishing effect comprises the following raw materials in parts by weight: 100 parts of soybean, 10 parts of sesame oil, 10 parts of soy sauce, 0.4 part of salt, 0.3 part of monosodium glutamate, 1.2 parts of aniseed, 1 part of pepper, 10 parts of five spice seasoning, 2 parts of onion sections, 1 part of ginger, 2 parts of egg white, 10 parts of rhizoma polygonati, 0.2 part of dendrobium officinale and 0.4 part of dry sweet osmanthus, and the method comprises the following steps of soaking and peeling: selecting high-quality soybeans with uniform particle sizes, and soaking the selected soybeans in water for 18 hours, wherein the ratio of water to soybeans is 1: 2.5, the water temperature is 10 ℃, the outer skin of the soybeans is separated from the soybeans by rubbing with hands in the soaking process, and after the soaking is finished, the soybean skins and the soybeans are screened out by using a screen; step two, grinding into slurry: putting the soybeans soaked and cleaned in the step one into a pulping machine, and adding water into the pulping machine, wherein the ratio of water to soybeans is 10: 1, respectively collecting ground soybean milk and bean dregs, adding water into the bean dregs, uniformly stirring, putting the bean dregs into a soybean milk grinder again for secondary pulping, and putting the soybean milk generated after the secondary pulping and the primarily pulped soybean milk into a proper container; step three, cooking the pulp into embryos: pouring the prepared soybean milk in the step two into a pot for heating, turning to soft fire for continuously heating for 7.5 minutes after the soybean milk is boiled, putting the heated soybean milk into a proper container, adding a proper amount of gypsum water into the container for curdling the soybean milk, and sealing the container to form uncongealed tofu for 8 minutes; step four, squeezing and forming: pouring the prepared uncongealed tofu in the third step into a forming die for squeezing, taking out after the moisture in the tofu is squeezed, taking out the dried cowhide bean curd blank with the squeezed moisture, placing aside for later use, wherein the time for squeezing the uncongealed tofu in the forming die is 20 minutes, and the thickness of the squeezed dried cowhide bean curd blank is 3 mm; step five, stewing the marinated soup: cleaning scallion sections, ginger, rhizoma polygonati, dendrobium officinale and dry sweet osmanthus in corresponding parts, adding the cleaned scallion sections, ginger, rhizoma polygonati, dendrobium officinale and dry sweet osmanthus in a pot, sequentially adding sesame oil, soy sauce, salt, monosodium glutamate, aniseed, pepper, spiced seasonings and egg white in corresponding parts in the pot, adding a proper amount of water into the pot, and heating the pot with big fire until bubbles appear on the surface of marinade in the pot to obtain marinade; step six, tasting with a knife: cutting 5 openings of the dried cowhide bean blanks by a knife, pouring the dried cowhide bean blanks into a pot, turning to soft fire for continuously heating for 17.5 minutes after marinade overflows the dried cowhide bean blanks, stirring the pot by using chopsticks during heating, wherein the five-spice seasoning mainly comprises the following raw materials in percentage by weight: 7 parts of fructus amomi, 1 part of clove, 0.5 part of cardamom, 0.5 part of cinnamon and 1 part of kaempferia galanga, wherein the width of an opening on a dried cow hide bean blank is 30mm, and the soaking time of the dried cow hide bean blank is 30 minutes; step seven, drying and dewatering: taking out the marinated dried cowhide bean blanks, draining the marinating juice in the dried cowhide bean blanks by using a strainer, placing the dried cowhide bean blanks into a basket after draining the marinating juice, and drying the surfaces of the dried cowhide bean blanks by using a dryer so as to keep the water content in the dried cowhide bean blanks at 13.5 percent and the drying time of the dried cowhide bean blanks at 22.5 minutes; step eight, slicing and packaging: and C, uniformly cutting the dried cowhide bean blanks subjected to moisture removal in the step six into products with different shapes, such as small squares, small long strips, triangular rows, sheets, strips and dried tofu strips, packaging the dried cowhide bean blanks, and sterilizing the machines every 4 hours in the bagging process, wherein the packaging equipment is a vacuum packaging machine, and the thickness of the packaging bags is 1.5 mm.
Example three: the production process of the dried cowhide bean curd with the stomach nourishing effect comprises the following raw materials in parts by weight: 110 parts of soybean, 11 parts of sesame oil, 11 parts of soy sauce, 0.44 part of salt, 0.33 part of monosodium glutamate, 1.32 parts of aniseed, 1.1 parts of pepper, 11 parts of five spice seasoning, 2.2 parts of onion sections, 1.1 parts of ginger, 2.2 parts of egg white, 11 parts of rhizoma polygonati, 0.22 part of dendrobium officinale and 0.44 part of dried sweet osmanthus, and the method comprises the following steps: selecting high-quality soybeans with uniform particle sizes, and soaking the selected soybeans in water for 24 hours, wherein the ratio of water to soybeans is 1: 2.5, the water temperature is 15 ℃, the soybeans are rubbed by hands in the soaking process, the outer skins of the soybeans are separated from the soybeans, and after the soaking is finished, the skins of the soybeans and the soybeans are screened out by using a screen and are taken out for later use; step two, grinding into slurry: putting the soybeans soaked and cleaned in the step one into a pulping machine, and adding water into the pulping machine, wherein the ratio of water to soybeans is 10: 1, respectively collecting ground soybean milk and bean dregs, adding water into the bean dregs, uniformly stirring, putting the bean dregs into a soybean milk grinder again for secondary pulping, and putting the soybean milk generated after the secondary pulping and the primarily pulped soybean milk into a proper container; step three, cooking the pulp into embryos: pouring the prepared soybean milk in the step two into a pot for heating, turning to soft fire for continuously heating for 10 minutes after the soybean milk is boiled, putting the heated soybean milk into a proper container, adding a proper amount of gypsum water into the container to curdle the soybean milk, and sealing the container to form uncongealed beancurd, wherein the sealing time is 10 minutes; step four, squeezing and forming: pouring the prepared uncongealed tofu in the third step into a forming die for squeezing, taking out after the moisture in the tofu is squeezed, taking out the dried cowhide bean curd blank with the squeezed moisture, placing aside for later use, wherein the time for squeezing the uncongealed tofu in the forming die is 25 minutes, and the thickness of the squeezed dried cowhide bean curd blank is 4 mm; step five, stewing the marinated soup: cleaning scallion sections, ginger, rhizoma polygonati, dendrobium officinale and dry sweet osmanthus in corresponding parts, adding the cleaned scallion sections, ginger, rhizoma polygonati, dendrobium officinale and dry sweet osmanthus in a pot, sequentially adding sesame oil, soy sauce, salt, monosodium glutamate, aniseed, pepper, spiced seasonings and egg white in corresponding parts in the pot, adding a proper amount of water into the pot, and heating the pot with big fire until bubbles appear on the surface of marinade in the pot to obtain marinade; step six, tasting with a knife: cutting 4 openings of the dried cowhide bean blanks by a knife, pouring the dried cowhide bean blanks into a pot, turning to soft fire for continuously heating for 20 minutes after marinade overflows the dried cowhide bean blanks, stirring the pot by using chopsticks during heating, wherein the five-spice seasonings mainly comprise the following raw materials in parts by weight: 7.7 parts of fructus amomi, 1.1 parts of clove, 0.5 part of cardamom, 0.5 part of cinnamon and 1.1 parts of kaempferia galanga, wherein the width of an opening on a dried cowhide bean curd blank is 35mm, and the soaking time of the dried cowhide bean curd is 30 minutes; step seven, drying and dewatering: taking out the marinated dried cowhide bean blanks, draining the marinating juice in the dried cowhide bean blanks by using a strainer, placing the dried cowhide bean blanks into a basket after draining the marinating juice, and drying the surfaces of the dried cowhide bean blanks by using a dryer so as to keep the water content in the dried cowhide bean blanks at 15 percent and the drying time of the dried cowhide bean blanks at 25 minutes; step eight, slicing and packaging: and C, uniformly cutting the dried cowhide bean blanks subjected to moisture removal in the step six into products with different shapes, such as small squares, small long strips, triangular rows, sheets, strips and dried tofu strips, packaging the dried cowhide bean blanks, and sterilizing the machines every 4 hours in the bagging process, wherein the packaging equipment is a vacuum packaging machine, and the thickness of the packaging bags is 2.5 mm.
It can be seen from this that: most of the cow leather dried bean curds on the market are marinated by using a single ingredient, the marinated cow leather dried bean curds have single taste and lack the effect of nourishing the stomach, the energy efficiency of the cow leather dried bean curds cannot be fully exerted, and most consumers cannot be satisfied with the cow leather dried bean curds, egg white, rhizoma polygonati, dendrobium officinale and dried sweet-scented osmanthus are added when the cow leather dried bean curds are marinated, on one hand, the mouth feel of the cow leather dried bean curds can be more exquisite and smooth, the mouth feel Q is elastic, smooth and chewy, on the other hand, the dendrobium officinale has the effects of promoting the secretion of saliva or body fluid and nourishing the stomach, nourishing yin and clearing heat, moistening lung and tonifying kidney, improving eyesight and strengthening waist, reducing blood sugar and enhancing organism immunity, the rhizoma polygonati has the effects of delaying senility, resisting fatigue, resisting virus and resisting oxidation, is mainly used for treating symptoms such as yin asthenia, lung dryness cough, spleen asthenia, anorexia, thirst and the like, the dried sweet-scented osmanthus, the rhizoma polygonati and the dendrobium are added in the marinating process, so that the fragrance of the cow leather dried bean curds can be improved, meanwhile, the dried cowhide bean curd has a certain stomach nourishing effect, improves the product experience of consumers after eating, and improves the acceptance of the consumers on the product.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (7)
1. The production process of the dried cowhide bean curd with the stomach nourishing effect is characterized in that: comprises the following raw materials in proportion: 90-110 parts of soybean, 9-11 parts of sesame oil, 9-11 parts of soy sauce, 0.36-0.44 part of salt, 0.27-0.33 part of monosodium glutamate, 1.08-1.32 parts of aniseed, 0.9-1.1 part of pepper, 9-11 parts of five spice seasoning, 1.8-2.2 parts of onion sections, 0.9-1.1 parts of ginger, 1.8-2.2 parts of egg white, 9-11 parts of rhizoma polygonati, 0.18-0.22 part of dendrobium officinale and 0.36-0.44 part of dry sweet osmanthus, and the method comprises the following steps:
s1, soaking and peeling: selecting high-quality soybeans with uniform particle sizes, and soaking the selected soybeans in water for 12-24 hours, wherein the ratio of water to soybeans is 1: 2.5, controlling the water temperature at 5-15 ℃, rubbing with hands during the soaking process, separating the outer skins of the soybeans from the soybeans, after the soaking is finished, screening the skins of the soybeans and the soybeans by using a screen, and taking out the skins of the soybeans for later use;
s2, grinding into slurry: putting the soybeans soaked and cleaned in the S1 into a pulping machine, and adding water into the pulping machine, wherein the ratio of the water to the soybeans is 10: 1, respectively collecting ground soybean milk and bean dregs, adding water into the bean dregs, uniformly stirring, putting the bean dregs into a soybean milk grinder again for secondary pulping, and putting the soybean milk generated after the secondary pulping and the primarily pulped soybean milk into a proper container;
s3, cooking the pulp into an embryo: pouring the prepared soybean milk in the step S2 into a pot for heating, turning to soft fire for continuously heating for 5-10 minutes after the soybean milk is boiled, putting the heated soybean milk into a proper container, adding a proper amount of gypsum water into the container to curdle the soybean milk, and sealing the container to form uncongealed beancurd;
s4, press forming: pouring the prepared uncongealed tofu prepared in the step S3 into a forming mold for squeezing, taking out after the water in the tofu is squeezed, taking out the dried cowhide soybean embryo with the squeezed water, and placing aside for later use;
s5, stewing a marinated soup: cleaning scallion sections, ginger, rhizoma polygonati, dendrobium officinale and dry sweet osmanthus in corresponding parts, adding the cleaned scallion sections, ginger, rhizoma polygonati, dendrobium officinale and dry sweet osmanthus in a pot, sequentially adding sesame oil, soy sauce, salt, monosodium glutamate, aniseed, pepper, spiced seasonings and egg white in corresponding parts in the pot, adding a proper amount of water into the pot, and heating the pot with big fire until bubbles appear on the surface of marinade in the pot to obtain marinade;
s6, tasting with a cutter: cutting 4-6 openings of the dried cowhide bean blanks in the S4 by using a knife, pouring the cut dried cowhide bean blanks into a pot, turning to a small fire for continuously heating for 15-20 minutes after marinade overflows the dried cowhide bean blanks, and stirring the pot by using chopsticks during heating;
s7, drying and dewatering: fishing out the marinated dried cowhide bean blanks in the step S5, draining the marinating liquid in the dried cowhide bean blanks by using a strainer, placing the dried cowhide bean blanks into a basket after draining the marinating liquid, and drying the surfaces of the dried cowhide bean blanks by using a dryer so as to keep the water content in the dried cowhide bean blanks at 12-15%;
s8, slicing and packaging: and (4) uniformly cutting the dried cowhide bean blanks subjected to moisture removal in the step (S6) into products with different shapes, such as squares, strips, triangular rows, sheets, strips and dried bean curd strips by using a machine, packaging the dried cowhide bean blanks, and sterilizing the machine every 4 hours in the bagging process.
2. The production process of the dried beef hide bean curd with the stomach nourishing effect according to claim 1, which is characterized in that: the five-spice seasoning mainly comprises the following raw materials in parts by weight: 6.3 to 7.7 parts of amomum villosum, 0.9 to 1.1 parts of clove, 0.45 to 0.55 part of cardamom, 0.45 to 0.55 part of cinnamon and 0.9 to 1.1 parts of kaempferia galanga.
3. The production process of the dried beef hide bean curd with the stomach nourishing effect according to claim 1, which is characterized in that: the packaging equipment used in the S7 is a vacuum packaging machine, and the thickness of the packaging bag is 1.5-2.5mm and the packaging bag is a transparent packaging bag.
4. The production process of the dried beef hide bean curd with the stomach nourishing effect according to claim 1, which is characterized in that: and in the step S6, the drying time of the dried cowhide bean embryos is 20-25 minutes, the dried cowhide bean embryos can be turned over once every 3 minutes during drying.
5. The production process of the dried beef hide bean curd with the stomach nourishing effect according to claim 1, which is characterized in that: and in the step S4, the time for pressing the uncongealed beancurd in the forming die is 15-25 minutes, and the thickness of the pressed cowhide dried bean curd blank is 2-4 mm.
6. The production process of the dried beef hide bean curd with the stomach nourishing effect according to claim 1, which is characterized in that: the width of the opening on the dried cowhide bean curd embryo in the S5 is 25-35mm, and the soaking time of the dried cowhide bean curd is 28-32 minutes.
7. The production process of the dried beef hide bean curd with the stomach nourishing effect according to claim 1, which is characterized in that: the sealing time in the S3 is 6-10 minutes.
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