CN114403354A - Spicy bean curd skin strip with condiment sauce - Google Patents
Spicy bean curd skin strip with condiment sauce Download PDFInfo
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- CN114403354A CN114403354A CN202011167438.0A CN202011167438A CN114403354A CN 114403354 A CN114403354 A CN 114403354A CN 202011167438 A CN202011167438 A CN 202011167438A CN 114403354 A CN114403354 A CN 114403354A
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- bean curd
- curd skin
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- skin
- sauce
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- 239000000463 material Substances 0.000 claims abstract description 24
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- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 claims description 10
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- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 3
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- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
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- 208000008589 Obesity Diseases 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
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- 150000001413 amino acids Chemical class 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C20/00—Cheese substitutes
- A23C20/02—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates
- A23C20/025—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates mainly containing proteins from pulses or oilseeds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
The invention relates to a dipping spicy bean curd skin strip which comprises the following manufacturing steps: cleaning and soaking the fried bean curd skin, draining, and stringing with bamboo sticks; wrapping fructus Zanthoxyli, cortex Cinnamomi Japonici, folium Neocinnamomi Delavayi, flos Caryophylli, fructus Anisi Stellati and fructus Anisi Stellati with gauze, placing into a pot, decocting with water, and making into bittern; soaking testa glycines in bittern to make it tasty; adding a little oil into the pan, heating, adding scallion and ginger, frying the bean curd skin in the oil pan, and fishing out; preparing dipping materials: putting sesame paste, sweet fermented flour paste, chili sauce, cumin powder and chicken essence into a container, and pouring cold boiled water while stirring until the mixture is uniformly stirred; the bean curd skin and the dipping materials are respectively sterilized, the middle of a vacuum packaging bag is separated by a sealing strip, the dipping materials are placed on one side, and the bean curd skin is placed on the other side. The method separates the bean curd skin from the dipping sauce, is novel and rich in nutrition, can freely select the dosage of the dipping sauce, reduces the greasy feeling of common spicy strips, reduces the harm of food additives, high oil and high salt to the health of human bodies, and can meet the requirements of different consumers on the quality of food.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to a dipping tofu skin spicy strip.
Background
China is the hometown of soybean, and the cultivation of the soybean has been in history for five thousand years. China is the country which develops and produces bean products at the earliest time. The bean product is rich in protein, essential amino acids, vitamins and cellulose, and also contains minerals such as calcium, phosphorus and iron. In addition, the bean products do not contain cholesterol, and people advocate that patients with obesity, arteriosclerosis, hyperlipidemia, hypertension, coronary heart disease and the like can eat more beans and bean products. The bean curd skin is one of bean products, has rich nutrition and high contents of protein and amino acid, can improve immunity and promote development of body and intelligence when eaten by children, and can prolong life of old people after being eaten for a long time. Meanwhile, the bean curd skin has the advantages of easy digestion and quick absorption, and is a good edible product suitable for women, children, old and weak.
Dips such as chilli sauce and sesame sauce are popular, but they are generally sold separately, which causes inconvenience for consumers. Therefore, the dipping sauce is independently subpackaged according to the requirement and is added with other foods, the requirements of consumers on different tastes and different quantities can be met, the blank market is filled, and the development of the dipping sauce foods is promoted.
The problems of high oil content, high salt content and high sweetness of the spicy strips sold in the market at present are generally solved, too much food additives are added, food safety accidents are easily caused, and the spicy strips belong to low-end garbage food in eyes of many consumers. The dipping sauce and the spicy strips are combined together, so that higher-end safe food can be developed, and the pursuit of modern people on the quality of the food can be met.
Through searching, no patent publication related to the present patent application has been found.
Disclosure of Invention
The invention aims to overcome the defects of the prior art and provides a dipping tofu skin spicy strip and a preparation method thereof.
The technical scheme adopted by the invention for solving the technical problems is as follows:
the spicy bean curd skin strip with the condiment sauce is prepared by the following steps:
a bean curd skin making part:
(1) drying the fried bean curd skin in the sun, storing the dried bean curd skin in an open environment, taking a small amount of the fried bean curd skin, cleaning the fried bean curd skin, soaking the soaked bean curd skin for about five minutes, controlling the moisture content, and putting the soaked bean curd skin through a bamboo stick;
(2) wrapping fructus Zanthoxyli, cortex Cinnamomi Japonici, folium Neocinnamomi Delavayi, flos Caryophylli, fructus Anisi Stellati, and fructus Anisi Stellati at a mass ratio of 2: 3: 2 with gauze, and decocting in a pot for two hours to obtain bittern;
(3) putting the bean curd skin penetrated in the step (1) into brine, soaking for 10-15min, taking out, and draining;
(4) pouring a small amount of oil into the pan, heating, adding scallion, ginger and hot pepper, frying the fished bean curd skin in the oil pan for about 3 minutes, fishing out and controlling oil;
the dip making part comprises:
(5) 150 g of sesame paste, 10 g of sweet fermented flour paste, 100 g of chili sauce, 10 g of cumin powder, 6 g of chicken essence and 200 ml of cold boiled water, and the materials are put into a container and the cold boiled water is poured into the container while stirring until the materials are stirred uniformly;
(6) and (3) sterilizing the bean curd skin obtained in the step (4) and the dipping sauce obtained in the step (5) respectively, and packaging the bean curd skin and the dipping sauce by using a connected vacuum bag separated in the middle, wherein the dipping sauce is placed on one side, and the bean curd skin is placed on the other side, so that the dipping bean curd skin spicy strip is obtained.
The invention has the advantages and positive effects that:
1. compared with the traditional spicy strips, the bean curd skin making part of the invention uses less oil, greatly saves the time for pickling the bean curd skin with the chili sauce, accelerates the making process, has rich nutrition, reduces the harm of food additives, high oil and high salt to the human health, and meets the requirements of people with light taste.
2. According to the invention, the bean curd skin and the dipping sauce are separated, the method is novel, the dosage of the dipping sauce can be freely selected, the greasy feeling of common spicy strips is reduced, and the requirements of different consumers on the food quality can be met.
3. The dipping spicy bean curd skin strips can fill up the blank market, and a series of dipping spicy strips can be developed in the future to create a large amount of economic benefits.
Detailed Description
The present invention is further illustrated by the following examples, which are intended to be illustrative, not limiting and are not intended to limit the scope of the invention.
The raw materials used in the invention are all conventional commercial products if no special description is provided, the method used in the invention is all conventional methods in the field if no special description is provided, and the mass of all the materials used in the invention is the conventional use mass.
Example 1:
the dipping tofu skin spicy strip comprises the following steps:
a bean curd skin making part:
(1) cleaning a small amount of bean curd skin, soaking for about three minutes, draining, and stringing with bamboo sticks;
(2) putting 20 parts of pepper, 20 parts of cassia bark, 20 parts of bay leaves, 30 parts of clove, 20 parts of aniseed and 20 parts of aniseed into a pot, and boiling for two hours to prepare brine;
(3) putting the bean curd skin penetrated in the step (1) into brine, soaking for 10-15min, taking out, and draining;
(4) pouring a small amount of oil into the pan, heating, adding scallion, ginger and hot pepper, frying the fished bean curd skin in the oil pan for about 3 minutes, fishing out and controlling oil;
the dip making part comprises:
(5) 150 g of sesame paste, 10 g of sweet fermented flour paste, 100 g of chili sauce, 10 g of cumin powder, 6 g of chicken essence and 200 ml of cold boiled water, and the materials are put into a container and the cold boiled water is poured into the container while stirring until the materials are stirred uniformly;
(6) and (3) sterilizing the bean curd skin obtained in the step (4) and the dipping sauce obtained in the step (5) respectively, and packaging the bean curd skin and the dipping sauce by using a connected vacuum bag separated in the middle, wherein the dipping sauce is placed on one side, and the bean curd skin is placed on the other side, so that the dipping bean curd skin spicy strip is obtained.
Example 2:
the dipping tofu skin spicy strip comprises the following steps:
a bean curd skin making part:
(1) cleaning a small amount of bean curd skin, soaking for about three minutes, draining, and stringing with bamboo sticks;
(2) putting 20 parts of pepper, 20 parts of cassia bark, 20 parts of bay leaves, 30 parts of clove, 20 parts of aniseed and 20 parts of aniseed into a pot, and boiling for two hours to prepare brine;
(3) putting the bean curd skin penetrated in the step (1) into brine, soaking for 10-15min, taking out, and draining;
(4) pouring a small amount of oil into the pan, heating, adding scallion, ginger and hot pepper, frying the fished bean curd skin in the oil pan for about 3 minutes, fishing out and controlling oil;
the dip making part comprises:
(5) 150 g of sesame paste, 10 g of sweet fermented flour paste, 150 g of chili sauce, 10 g of cumin powder, 6 g of chicken essence and 200 ml of cold boiled water, and the materials are put into a container and the cold boiled water is poured while stirring until the materials are stirred uniformly;
(6) and (3) sterilizing the bean curd skin obtained in the part (4) and the dipping sauce obtained in the part (5) respectively, putting the dipping sauce on one side of a vacuum packaging bag, putting the bean curd skin on the other side of the vacuum packaging bag, and separating the two sides by using a sawtooth-shaped sealing strip to obtain a dipping bean curd skin spicy strip, wherein the dipping bag can be torn down along the sawtooth strip.
Example 3:
the dipping tofu skin spicy strip comprises the following steps:
a bean curd skin making part:
(1) taking a small amount of bean curd skin, cleaning, soaking for about five minutes, draining, and putting on a bamboo stick;
(2) pouring a small amount of edible oil into the pot, heating with medium fire, slightly frying the bean curd skin, frying until the bean curd skin is golden yellow, and taking out the oil;
(3) oil is left in a pot, the materials are fried by small fire, a material bag wrapped by a gauze is added, and the material bag comprises 10 g of pepper granules, 10 g of dried pepper, 20 g of cassia bark, 3 g of oriental wormwood and two spiceleaf, 5 g of pepper powder, 10 g of ginger and garlic powder, 20 g of white sesame seed, 3 g of salt and a little light soy sauce are added;
(4) putting the fried bean curd skin obtained in the step (2) into the pot in the step (3), and stir-frying with slow fire until the bean curd skin is tasty;
the dip making part comprises:
(5) 150 g of sesame paste, 10 g of sweet fermented flour paste, 100 g of chili sauce, 10 g of cumin powder, 6 g of chicken essence and 200 ml of cold boiled water, and the materials are put into a container and the cold boiled water is poured into the container while stirring until the materials are stirred uniformly;
(6) and (3) sterilizing the bean curd skin obtained in the step (4) and the dipping sauce obtained in the step (5) respectively, and packaging the bean curd skin and the dipping sauce by using a connected vacuum bag separated in the middle, wherein the dipping sauce is placed on one side, and the bean curd skin is placed on the other side, so that the dipping bean curd skin spicy strip is obtained.
Example 4:
the dipping tofu skin spicy strip comprises the following steps:
a bean curd skin making part:
(1) taking a small amount of bean curd skin, cleaning, soaking for about five minutes, draining, and putting on a bamboo stick;
(2) pouring a small amount of edible oil into the pot, heating with medium fire, slightly frying the bean curd skin, frying until the bean curd skin is golden yellow, and taking out the oil;
(3) oil is left in a pot, the materials are fried by small fire, a material bag wrapped by a gauze is added, and the material bag comprises 10 g of pepper granules, 10 g of dried pepper, 20 g of cassia bark, 3 g of oriental wormwood and two spiceleaf, 5 g of pepper powder, 10 g of ginger and garlic powder, 20 g of white sesame seed, 3 g of salt and a little light soy sauce are added;
(4) putting the fried bean curd skin obtained in the step (2) into the pot in the step (3), and stir-frying with slow fire until the bean curd skin is tasty;
the dip making part comprises:
(5) 180 g of chili sauce, 150 g of minced garlic sauce, 10 g of cumin powder, 15 g of green onion and 200 mL of cold boiled water are put into a container, the cold boiled water is poured into the container while stirring until the mixture is stirred evenly, a little oil is added into a pot, ingredients are poured into the pot, the mixture is boiled for 10 to 20min with slow fire, then 10 g of thirteen-spices, 30 g of chicken essence and 15mL of cooking wine are added for continuous boiling, a little water is added, 25 g of white sugar is added for boiling until the mixture is viscous, and the mixture is taken out of the pot;
(6) and (3) sterilizing the bean curd skin obtained in the step (4) and the dipping sauce obtained in the step (5) respectively, and packaging the bean curd skin and the dipping sauce by using a connected vacuum bag separated in the middle, wherein the dipping sauce is placed on one side, and the bean curd skin is placed on the other side, so that the dipping bean curd skin spicy strip is obtained.
Example 5:
the dipping tofu skin spicy strip comprises the following steps:
a bean curd skin making part:
(1) taking a small amount of bean curd skin, cleaning, soaking for about five minutes, draining, and putting on a bamboo stick;
(2) pouring a small amount of edible oil into the pot, heating with medium fire, slightly frying the bean curd skin, frying until the bean curd skin is golden yellow, and taking out the oil;
(3) oil is left in a pot, the materials are fried by small fire, a material bag wrapped by a gauze is added, and the material bag comprises 10 g of pepper granules, 10 g of dried pepper, 20 g of cassia bark, 3 g of oriental wormwood and two spiceleaf, 5 g of pepper powder, 10 g of ginger and garlic powder, 20 g of white sesame seed, 3 g of salt and a little light soy sauce are added;
(4) putting the fried bean curd skin obtained in the step (2) into the pot in the step (3), and stir-frying with slow fire until the bean curd skin is tasty;
the dip making part comprises:
(5) 200 g of sesame paste, 10 g of sesame oil, 50 g of chili sauce, 10 g of cumin powder, 6 g of paprika powder and 200 mL of cold boiled water, putting the materials into a container, pouring the cold boiled water while stirring until the mixture is stirred uniformly, adding a little oil into a pot, pouring the ingredients into the pot, decocting the ingredients for 10 to 20min with slow fire, adding 10 g of thirteen-spices and 15mL of cooking wine, continuing to decoct, adding a little water, adding 25 g of white sugar into the mixture, decocting the mixture until the mixture is viscous, and taking the mixture out of the pot;
(6) and (3) sterilizing the bean curd skin obtained in the step (4) and the dipping sauce obtained in the step (5) respectively, and packaging the bean curd skin and the dipping sauce by using a connected vacuum bag separated in the middle, wherein the dipping sauce is placed on one side, and the bean curd skin is placed on the other side, so that the dipping bean curd skin spicy strip is obtained.
Example 6:
the dipping tofu skin spicy strip comprises the following steps:
a bean curd skin making part:
(1) cleaning a small amount of bean curd skin, soaking for about three minutes, draining, and stringing with bamboo sticks;
(2) putting 20 parts of pepper, 20 parts of cassia bark, 20 parts of bay leaves, 30 parts of clove, 20 parts of aniseed and 20 parts of aniseed into a pot, and boiling for two hours to prepare brine;
(3) putting the bean curd skin penetrated in the step (1) into brine, soaking for 10-15min, taking out, and draining;
(4) pouring a small amount of oil into the pan, heating, adding scallion, ginger and hot pepper, frying the fished bean curd skin in the oil pan for about 3 minutes, fishing out and controlling oil;
the dip making part comprises:
(5) 180 g of chili sauce, 150 g of minced garlic sauce, 10 g of cumin powder, 15 g of green onion and 200 mL of cold boiled water are put into a container, the cold boiled water is poured into the container while stirring until the mixture is stirred evenly, a little oil is added into a pot, ingredients are poured into the pot, the mixture is boiled for 10 to 20min with slow fire, then 10 g of thirteen-spices, 30 g of chicken essence and 15mL of cooking wine are added for continuous boiling, a little water is added, 25 g of white sugar is added for boiling until the mixture is viscous, and the mixture is taken out of the pot;
(6) and (3) sterilizing the bean curd skin obtained in the step (4) and the dipping sauce obtained in the step (5) respectively, and packaging the bean curd skin and the dipping sauce by using a connected vacuum bag separated in the middle, wherein the dipping sauce is placed on one side, and the bean curd skin is placed on the other side, so that the dipping bean curd skin spicy strip is obtained.
Although the embodiments of the present invention have been disclosed for illustrative purposes, those skilled in the art will appreciate that: various substitutions, changes and modifications are possible without departing from the spirit and scope of the invention and the appended claims, and therefore the scope of the invention is not limited to the embodiments disclosed.
Claims (3)
1. The dipping tofu skin spicy strip is characterized by comprising the following steps:
a bean curd skin making part:
(1) drying the fried bean curd skin in the sun, storing the dried bean curd skin in an open environment, taking a small amount of the fried bean curd skin, cleaning the fried bean curd skin, soaking the soaked bean curd skin for about five minutes, controlling the moisture content, and putting the soaked bean curd skin through a fine bamboo stick;
(2) wrapping fructus Zanthoxyli, cortex Cinnamomi Japonici, folium Neocinnamomi Delavayi, flos Caryophylli, fructus Anisi Stellati, and fructus Anisi Stellati at a mass ratio of 2: 3: 2 with gauze, and decocting in a pot for two hours to obtain bittern;
(3) putting the bean curd skin penetrated in the step (1) into brine, soaking for 10-15min, taking out, and draining;
(4) pouring a small amount of oil into the pan, heating, adding scallion, ginger and hot pepper, frying the fished bean curd skin in the oil pan for about 3 minutes, fishing out and controlling oil;
the dip making part comprises:
(5) 150 g of sesame paste, 10 g of sweet fermented flour paste, 100 g of chili sauce, 10 g of cumin powder, 6 g of chicken essence and 200 ml of cold boiled water, and the materials are put into a container and the cold boiled water is poured into the container while stirring until the materials are stirred uniformly;
(6) and (3) sterilizing the bean curd skin obtained in the step (4) and the dipping sauce obtained in the step (5) respectively, and packaging the bean curd skin and the dipping sauce by using a connected vacuum bag separated in the middle, wherein the dipping sauce is placed on one side, and the bean curd skin is placed on the other side, so that the dipping bean curd skin spicy strip is obtained.
2. The dipping tofu skin hot bar according to claim 1, characterized in that: the preparation method of the brine comprises the following steps: 20 parts of pepper, 20 parts of cassia bark, 20 parts of bay leaf, 30 parts of clove, 20 parts of aniseed and 20 parts of aniseed are put into a pot and boiled for two hours to prepare the brine.
3. The dipping tofu skin hot bar according to claim 1, characterized in that: the scallion ginger pepper in the step (4) comprises the following components: scallion and ginger 10 g and hot pepper 5 g.
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