CN1294867A

CN1294867A - Production process of dried bean curd

Info

Publication number: CN1294867A
Application number: CN99121273A
Authority: CN
Inventors: 茅林春; 应铁进
Original assignee: Zhejiang University ZJU
Current assignee: Zhejiang University ZJU
Priority date: 1999-11-04
Filing date: 1999-11-04
Publication date: 2001-05-16
Anticipated expiration: 2019-11-04
Also published as: CN1105509C

Abstract

In the bean curd sheets, one part is seasoned and colored with hot and fragrant seasoning and caramel into caramel sheets and the other part is soaked with 0.5-0.7% concentration sodium carbonate solution into white sheets. The caramel sheets and the white sheets are stacked alternately with beef, dried sliced carrot and seasoning powder in between, the stacked sheets are rolled, the roll is coated with cotton cloth and tied with linen thread, settled by steam and cut into slices. The sliced dried bean curd has attractive color, taste and fragrance and rich nutrients.

Description

The preparation method of dried bean curd

The present invention relates to the preparation method of bean products, relate in particular to a kind of preparation method of dried bean curd.

Dried bean curd is a kind of traditional bean product, liked by the common people.But present various dried bean curd all are to be made by a kind of raw material of soybean, and color is single, and taste is flat, also lacks the composition of animal protein and vegetables.In China's population diet structure, protein provision is obviously on the low side.According to the requirement of human nutrition, animal protein and vegetable protein mix balance absorption and reasonable utilization that food helps nutrition, improve health.Carrotene then is the important source of body vitamin A, and contains the carrotene of a large amount of human body needs in the carrot.

The preparation method who the purpose of this invention is to provide the dried bean curd of a kind of soybean protein-containing, beef protein and carrotene.

The present invention takes following measures in order to achieve the above object:

The preparation method of dried bean curd is: elder generation is a processing thousand sheets (claiming blinds again) according to a conventional method, again that an a part of thousand sheets is painted with spice and caramel colorant seasoning, another part thousand sheets soaks with 0.5～0.7% soda ash liquid, then a dark reddish brown thousand sheets and the white thousand sheets layering of soaking soda ash are stacked alternately, interlayer sandwiches dried beef slices, dehydration carrot bar and toppings, then a thousand sheets that stacks is collapsed into tube, tighten with twining with the rope made of hemp again behind the cotton parcel, after the Steam Heating typing, the thousand sheets of tubular rolling is thinly sliced, thin slice carries out high temperature sterilization after with the vacuum packaging of composite plastic retort pouch, is edible or list marketing after the cooling.

The present invention earlier into dark reddish brown with caramel colorant with a part thousand sheets, a dark reddish brown thousand sheets with collapse into tubular after a general white thousand sheets is stacked alternately, just present striated or the chequered with black and white pattern of patch shape from the sheet surface of its cutting-out.Between the thousand sheets that black, a white thousand sheets is stacked alternately, sandwiched dried beef slices, dehydration carrot bar and other toppings, thereby made existing soybean component in the dried bean curd of making, had in the fowl again and vegetables, the meat and vegetables collocation, color is tempting, and taste Yu Xiang is nutritious.Soda ash is as binding agent, and when a thousand sheets of wrapping when collapsing heated, the thousand sheets surface of soaking soda ash was bonding with a thousand sheets of being close to, and i.e. typing after the cooling makes a thousand sheets that collapses tube closely diffusing.Product instant of the present invention, it is edible to be suitable for various occasions such as out on tours, recreation, hotel, dining room, street corner snack, family's informal dinner, not only economical and practical but also new and original.This product can also be directly edible as cold dish, also can cook with other vegetables, is more suitable in barbecue or fried.The shelf-life of product is more than three months.

Elaborate below in conjunction with embodiment:

Dark reddish brown thousand sheets preparation method's step is: 1) thousand sheets dry, fresh, contamination-free is cut into piece; 2) cassia bark and fennel pack in the gauze bag with water with boiling about 30～50 minutes, add while hot use again behind salt, white sugar and the caramel colorant filtered through gauze the dark reddish brown baste; 3) little boiling 3～5 minutes in the dark reddish brown baste that thousand sheets input is boiled in advance enters in the thousand sheets pigment and flavoring substance, and each thousand sheets that adds can not be too much, about 5: 1 of the ratio of a baste and a thousand sheets.

The preparation method's of dried beef slices step is: after 1) bright beef or chilled beef (thawing earlier) clean decontamination, reject muscle tendon and fat, be cut into the rectangular cube meat of 7～9 * 9～11cm; 2) cube meat is put into pot, boil with clear water, add old ginger, anise, cassia bark, fennel and capsicum in the clear water, little fire boiled 40～50 minutes, boiled the back and boiled the foam that the meat soup surface is removed on the limit; 3) cube meat of having waterloged cools the back on meat slicer, the direction of meat fiber section sidewards, and the about 2～3mm of slice thickness is cut into dried beef slices the rectangular of wide about 2～4cm again.

The preparation method's of dehydration carrot bar step is: 1) select the carrot that fresh nothing is gone rotten, double vertical profile in peeling back drops in the clear water that has boiled and boiled about 5: 1 of the ratio of water and carrot 1～2 minute; 2) after carrot is boiled, vertically shredding, (cross section 0.5 * 0.5cm), the oven for drying or the sun dry standby again.

Embodiment:

The preparation process of dried bean curd is: 1) spread a cleaning cotton (50 * 60cm) on the operating desk earlier, a white thousand sheets is tiled on the cotton, then a dark reddish brown thousand sheets and a white thousand sheets that soaked soda ash are stacked alternately, evenly be spilled into toppings on every layer of thousand sheets, put into dehydration carrot bar, dried beef slices, stack 5 layers of thousand sheets altogether, along the long side direction of the thousand sheets thousand sheets that arbitrarily collapses, become tubular (diameter about 3～4cm) then with the tight back of cotton parcel, outside being wrapped in the rope made of hemp at last, firmly tighten.Proportion scale is (pressing thousand sheets weight): 0.5% chilli powder, 0.6% five-spice powder, 0.8% dehydration carrot bar, 1% monosodium glutamate, 5% dried beef slices; 2) will wrap the water proof boiling 25～30 minutes in pot of the thousand sheets tightened, untie the rope made of hemp and cotton after the cooling, this moment spooling a thousand sheets and the typing that bondd of the batching of parcel; 3) the long tubular thousand sheets that will finalize the design is cut into the thick thin slice of 0.5～0.6cm, in the composite plastic retort pouch of quantitatively packing into, notices that thin slice is not overlapped; 4) after the pack, heating is sealed when vacuumizing with vacuum packing machine immediately, and the vacuum of bleeding is 680～700 millimetress of mercury, about 200～240 ℃ of sealing temperature; 5) behind the vacuum seal, carry out high temperature sterilization, bactericidal formula is 10 '-20 '-10 '/118 ℃; 6) drop into the cold water cooling after the sterilization immediately, dry the water on packaging bag surface at last, the vanning warehouse-in.

Claims

1. the preparation method of a dried bean curd, it is characterized in that: elder generation is a processing thousand sheets according to a conventional method, again that an a part of thousand sheets is painted with spice and caramel colorant seasoning, another part thousand sheets soaks with 0.5～0.7% soda ash liquid, then a dark reddish brown thousand sheets and the white thousand sheets layering of soaking soda ash are stacked alternately, interlayer sandwiches dried beef slices, dehydration carrot bar and toppings, then a thousand sheets that stacks is collapsed into tube, tighten with twining with the rope made of hemp again behind the cotton parcel, after the Steam Heating typing, the thousand sheets of tubular rolling is thinly sliced, and thin slice carries out high temperature sterilization after with the vacuum packaging of composite plastic retort pouch, is edible or list marketing after the cooling.

2. according to the preparation method of the said a kind of dried bean curd of claim 1, it is characterized in that: said dark reddish brown thousand sheets preparation method's step is: 1) thousand sheets dry, fresh, contamination-free is cut into piece; 2) cassia bark and fennel pack in the gauze bag with water with boiling 30～50 minutes, add while hot use again behind salt, white sugar and the caramel colorant filtered through gauze the dark reddish brown baste; 3) little boiling 3～5 minutes in the dark reddish brown baste that thousand sheets input is boiled in advance enters in the thousand sheets pigment and flavoring substance, and each thousand sheets that adds can not be too much, about 5: 1 of the ratio of a baste and a thousand sheets.

3. the preparation method of a kind of dried bean curd according to claim 1 and 2, it is characterized in that: the preparation method's of said dried beef slices step is: after 1) bright beef or chilled beef clean decontamination, reject muscle tendon and fat, be cut into the rectangular cube meat of 7～9 * 9～11cm; 2) cube meat is put into pot, boil with clear water, add old ginger, anise, cassia bark, fennel and capsicum in the clear water, little fire boiled 40～50 minutes, boiled the back and boiled the foam that the meat soup surface is removed on the limit; 3) cube meat of having waterloged cools the back on meat slicer, the direction of meat fiber section sidewards, and the about 2～3mm of slice thickness is cut into dried beef slices the rectangular of wide about 2～4cm again.

4. the preparation method of a kind of dried bean curd according to claim 1 and 2, it is characterized in that: the preparation method's of said dehydration carrot bar step is: 1) select the carrot that fresh nothing is gone rotten, double vertical profile in peeling back, drop in the clear water that has boiled and boiled about 5: 1 of the ratio of water and carrot 1～2 minute; 2) after carrot is boiled, vertically shred, the oven for drying or the sun dry standby again.