CN1327786C - Dried chestnut color bean curd and its making process - Google Patents
Dried chestnut color bean curd and its making process Download PDFInfo
- Publication number
- CN1327786C CN1327786C CNB2005100502691A CN200510050269A CN1327786C CN 1327786 C CN1327786 C CN 1327786C CN B2005100502691 A CNB2005100502691 A CN B2005100502691A CN 200510050269 A CN200510050269 A CN 200510050269A CN 1327786 C CN1327786 C CN 1327786C
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- juice
- bean curd
- torfu
- natural
- chestnut
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Abstract
The present invention discloses a torfu with the natural color of chestnut shells, which relates to the technical field of food processing. A natural color layer made from chestnut shells in a decocting mode is painted on the surface of torfu blanks made by a conventional method; the present invention comprises the steps for refining the juice from the natural chestnut shells that the chestnut shells and water are boiled into the juice with soft fire for 1 to 2 hours; water and perfumes, such as fennel, cassia bark, etc. are added in the juice of the chestnut shell, and the torfu blanks are dipped in the juice; the torfu blanks and the juice are boiled with soft fire to the temperature of 70 DEG C, and are lightly stirred and turned; the torfu blanks and the juice are heated for 4 to 5 hours to the temperature of about 70 DEG C. The torfu of the present invention is colored by the natural shells, and the torfu has the scent of the natural chestnut shells and high nutrient components; the torfu has heavy and delicious taste, medium hardness and good mouth feeling; the torfu is sterilized and disinfected; the products are stable, are packaged in vacuum, and can be stored for a long time.
Description
Technical field:
The present invention relates to food processing technology field, refer in particular to a kind of technicolour dried bean curd.
Background technology:
At present, both at home and abroad in the bean product industry, the dried bean curd colouring that processes is adopted firewood pyrotechnics to fire-cure or is made sugared coking in the dried bean curd surface, again through saline sook, dries and makes.Another kind method is to adopt artificial color.Said method is all unhygienic, and is unfavorable and make dried bean curd contaminatedly influence mouthfeel, destroy dried bean curd nutrition to health.
Summary of the invention:
The objective of the invention is to overcome above deficiency and provide that a kind of nutrition height, fragrance are denseer, the safety of painting and the dried bean curd of certain shelf-life is arranged.
The present invention is achieved by the following technical solution: one deck fried natural chromatograph that comes out from chestnut shell is arranged on outside ready-made bean curd dry body according to a conventional method.
Its preparation method be select beans earlier, soak beans, defibrination, mashing off, select slurry, moulding, press dry, cut dried, be responsible for a task until it is completed, secondary press dry, the clear soup poach is handled, the bean curd dry body is made in cooling naturally, then natural chestnut shell is selected decontamination, refinement and gets behind the juice the colouring of bean curd dry body, cooling, vacuum packaging, high temperature sterilization, is cooled to finished product.
It is that chestnut shell adds and becomes juice after simmering in water 1-2 hour behind the water that described natural chestnut shell refines the step of getting juice, after chestnut shell juice adds water, with spices such as fennel, cassia barks, in the bean curd dry body immersion juice, simmer in water again 70 ℃, stir gently, stand up, be warmed to about 70 ℃ after spending 4-5 hour.
Dried bean curd of the present invention adopts the colouring of natural shell, and a kind of natural chestnut shell fragrance, nutrition height are arranged, and taste is strong, delicious, and is neither too hard, nor too soft, mouthfeel good, sterilization, product are stable, vacuum-packed, can long preservation.
The specific embodiment:
Earlier make the bean curd dry body according to a conventional method: select beans and---clean that------------moulding---press dry that---cutting dried,---being responsible for a task until it is completed,---secondary press dry---processing of clear soup poach---cools off naturally to mashing off to defibrination to select slurry.
Get natural chestnut shell, select decontamination, put into pot and add water, simmered in water 2 hours, fry in shallow oil into the juice of colouring.
Get 2 then and go up and state the juice fried in shallow oil and add 100 jin of water, 100 jin of bean curd dry bodies are immersed in the juice that mixes up,, be heated to 70 ℃, treat abundant dissolving, stir gently, stand up with slow fire with spices such as fennel, cassia barks.
After being heated to again after 4 hours about 70 ℃, then cooling, vacuum packaging, high temperature sterilization, be cooled to and have technicolour dried bean curd.
Claims (3)
1, a kind of dried bean curd of natural chestnut color comprises the bean curd dry body, and one deck fried natural chromatograph that comes out from chestnut shell is arranged on it is characterized in that outside the bean curd dry body.
2, the preparation method of the dried bean curd of a kind of natural chestnut color as claimed in claim 1, comprise select beans, soak beans, defibrination, mashing off, select slurry, moulding, press dry, cut dried, be responsible for a task until it is completed, secondary press dry, the clear soup poach is handled, the bean curd dry body is made in cooling naturally, it is characterized in that earlier natural chestnut shell is selected decontamination, refinement to be got behind the juice the colouring of bean curd dry body, cooling, vacuum packaging, high temperature sterilization, be cooled to finished product.
3, the preparation method of the dried bean curd of a kind of natural chestnut color as claimed in claim 2, it is characterized in that it is that chestnut shell adds and becomes juice after simmering in water 1-2 hour behind the water that described natural chestnut shell refines the step of getting juice, after chestnut shell juice adds water, with spices such as fennel, cassia barks, in the bean curd dry body immersion juice, simmer in water again 70 ℃, stir gently, stand up, be warmed to about 70 ℃ after spending 4-5 hour.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2005100502691A CN1327786C (en) | 2005-04-15 | 2005-04-15 | Dried chestnut color bean curd and its making process |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2005100502691A CN1327786C (en) | 2005-04-15 | 2005-04-15 | Dried chestnut color bean curd and its making process |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1672558A CN1672558A (en) | 2005-09-28 |
| CN1327786C true CN1327786C (en) | 2007-07-25 |
Family
ID=35045529
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB2005100502691A Expired - Fee Related CN1327786C (en) | 2005-04-15 | 2005-04-15 | Dried chestnut color bean curd and its making process |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1327786C (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102228091B (en) * | 2011-07-01 | 2012-11-07 | 西华大学 | Method for preparing five-cereal dried bean curd |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1294867A (en) * | 1999-11-04 | 2001-05-16 | 浙江大学 | Production process of dried bean curd |
-
2005
- 2005-04-15 CN CNB2005100502691A patent/CN1327786C/en not_active Expired - Fee Related
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1294867A (en) * | 1999-11-04 | 2001-05-16 | 浙江大学 | Production process of dried bean curd |
Non-Patent Citations (1)
| Title |
|---|
| 板栗的营养与加工 李荣林，江苏食品与发酵，第3期 2000 * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1672558A (en) | 2005-09-28 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| C17 | Cessation of patent right | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20070725 Termination date: 20110415 |