CN1582728A - Method for making crisp beancurd - Google Patents
Method for making crisp beancurd Download PDFInfo
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- CN1582728A CN1582728A CNA2004100108807A CN200410010880A CN1582728A CN 1582728 A CN1582728 A CN 1582728A CN A2004100108807 A CNA2004100108807 A CN A2004100108807A CN 200410010880 A CN200410010880 A CN 200410010880A CN 1582728 A CN1582728 A CN 1582728A
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- bean curd
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- fried
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Abstract
A method for preparing crisp bean curd includes such steps as immersing soybean in water, grinding, boiling soybean milk, adding coagulant, loading in mould, cutting to become strips, immersing in alkali solution, squeezing, high-tepm fixating of shape, slicing, baking, frying in oil, and immersing in clean water or health-care solution.
Description
Technical field
The present invention relates to a kind of food-processing method, particularly a kind of processing method of crisp bean curd.
Background technology
Bean curd is a kind of traditional food, wherein contain rich vegetable protein, do not contain cholesterol, it is one of human optimum food, the kind of bean curd is a lot, big bean curd, dried bean curd, fried bean curd, bean curd puff, the skin of soya-bean milk, bean curd stick and various dried bean curd or the like are arranged, and its edible mouthfeel and method have nothing in common with each other, and the method for its processing is also different; The crisp bean curd that the present invention's method is produced, its kind and fried bean curd, bean curd puff are close, are the improvement of the not tasty and shortcoming that boiling fastness is poor, cooking method is single that fried bean curd, bean curd puff are existed respectively.
Summary of the invention
The objective of the invention is to solve above-mentioned fried bean curd, bean curd puff exist respectively not tasty and boiling fastness is poor, cooking method is single problem, and a kind of processing method of crisp bean curd is provided, tasty, anti-the boiling of crisp bean curd of this method processing has multiple cooking method.
The present invention's method comprises in regular turn: select beans immersion, defibrination, mashing off, some brain, broken brain operation, above-mentioned operation belongs to conventional processes, does not repeat them here, and it is characterized in that: subsequent handling is as follows in regular turn:
(a), casting forming: will sprinkle through the jellied bean curd after the broken brain operation and water moulding wire screen upper strata stack pressure, and make it be shaped to the sheet bean curd of 1.5～2.0mm;
(b), slitting: will be cut into the bean curd bar that width is 5.0～7.0mm through the sheet bean curd that the casting forming operation is made;
(c), alkaline soak: the bean curd bar that will make through the slitting operation is 1% in concentration, temperature is to soak 5～10 minutes in 60 ℃～70 ℃ the edible buck;
(d), extrusion and high-temperature shaping: will put into mould through the bean curd bar that above-mentioned immersion operation is made, and the bean curd bar in the mould is pressed together with pressing plate and keep squeezed state, and in high-temperature steam or boiling water, steam then or boiled 10～15 minutes, and form thumbnail;
(e), section: will be cut into the bean curd slice that thickness is 2.5～3.0mm through the thumbnail that above-mentioned operation is made;
(f), oven dry: will dry to water content below 18% through the bean curd slice that above-mentioned operation is cut into;
(g), fried: will put into temperature through the bean curd slice of above-mentioned operation oven dry is that 120 ℃～150 ℃ the fried system of edible oil was pulled out after 1 minute, and the bean curd slice after the fried system is clear-cut property;
(h), soak: will soak 5～8 hours in clear water or in other health-care solution through fried bean curd slice, and make its deliquescing or be soaked with other health care composition to the human body beneficial simultaneously, the frying bean curd flake after the immersion is cut into strip when being convenient to eat.
Its inside of crisp bean curd that the present invention's method is made is cellular, and after the cooking, various seasoning matter and taste can both enter in it, food flavor arranged, and have toughness promptly so-called " sting ".
Description of drawings
Fig. 1 is a schematic flow sheet of the present invention.
The specific embodiment
Embodiment 1:
See also shown in Figure 1ly, the method for the embodiment of the invention 1 comprises in regular turn: select beans immersion, defibrination, mashing off, some brain, broken brain operation, above-mentioned operation belongs to conventional processes, does not repeat them here, and it is characterized in that: subsequent handling is as follows in regular turn:
(a), casting forming: will sprinkle through the jellied bean curd after the broken brain operation and water moulding wire screen upper strata stack pressure, and make it be shaped to the sheet bean curd of 1.5～2.0mm;
(b), slitting: will be cut into the bean curd bar that width is 5.0mm through the sheet bean curd that the casting forming operation is made;
(c), alkaline soak: the bean curd bar that will make through the slitting operation is 1% in concentration, temperature is to soak 10 minutes in 60 ℃ the edible buck;
(d), extrusion and high-temperature shaping: will put into mould through the bean curd bar that above-mentioned immersion operation is made, and the bean curd bar in the mould is pressed together with pressing plate and keep squeezed state, in high-temperature steam, steam then 10～15 minutes, and form thumbnail;
(e), section: will be cut into the bean curd slice that thickness is 2.5mm through the thumbnail that above-mentioned operation is made;
(f), oven dry: will dry to water content below 18% through the bean curd slice that above-mentioned operation is cut into;
(g), fried: will put into temperature through the bean curd slice of above-mentioned operation oven dry is that 120 ℃～150 ℃ the fried system of edible oil was pulled out after 1 minute, and the bean curd slice after the fried system is clear-cut property;
(h), soak: will soak in clear water 5～8 hours through fried bean curd slice, and make its deliquescing, the frying bean curd flake after the immersion is cut into strip when being convenient to eat.
Its inside of crisp bean curd that the method for present embodiment 1 is made is cellular, and after the cooking, various seasoning matter and taste can both enter in it, food flavor arranged, and have toughness promptly so-called " sting ".
Embodiment 2:
See also shown in Figure 1ly, the method for the embodiment of the invention 2 comprises in regular turn: select beans immersion, defibrination, mashing off, some brain, broken brain operation, above-mentioned operation belongs to conventional processes, does not repeat them here, and it is characterized in that: subsequent handling is as follows in regular turn:
(a), casting forming: will sprinkle through the jellied bean curd after the broken brain operation and water moulding wire screen upper strata stack pressure, and make it be shaped to the sheet bean curd of 1.5～2.0mm;
(b), slitting: will be cut into the bean curd bar that width is 7.0mm through the sheet bean curd that the casting forming operation is made;
(c), alkaline soak: the bean curd bar that will make through the slitting operation is 1% in concentration, temperature is to soak 5 minutes in 70 ℃ the edible buck;
(d), extrusion and high-temperature shaping: will put into mould through the bean curd bar that above-mentioned immersion operation is made, and the bean curd bar in the mould is pressed together with pressing plate and keep squeezed state, in boiling water, boil then 10～15 minutes, and form thumbnail;
(e), section: will be cut into the bean curd slice that thickness is 3.0mm through the thumbnail that above-mentioned operation is made;
(f), oven dry: will dry to water content below 18% through the bean curd slice that above-mentioned operation is cut into;
(g), fried: will put into temperature through the bean curd slice of above-mentioned operation oven dry is that 120 ℃～150 ℃ the fried system of edible oil was pulled out after 1 minute, and the bean curd slice after the fried system is clear-cut property;
(h), soak: will soak in the solution that contains the matrimony vine composition 5～8 hours through fried bean curd slice, and make its deliquescing and be soaked with other matrimony vine composition to the human body beneficial simultaneously, the frying bean curd flake after the immersion is cut into strip when being convenient to eat.
Its inside of crisp bean curd that the method for present embodiment 2 is made is cellular, and after the cooking, various seasoning matter and taste can both enter in it, food flavor arranged, and have toughness promptly so-called " sting ", and its inside is soaked with the health-care components to the human body beneficial.
Claims (2)
1, a kind of processing method of crisp bean curd, this method comprises in regular turn: select beans immersion, defibrination, mashing off, some brain, broken brain operation, it is characterized in that: subsequent handling is as follows in regular turn:
(a), casting forming: will sprinkle through the jellied bean curd after the broken brain operation and water moulding wire screen upper strata stack pressure, and make it be shaped to the sheet bean curd of 1.5～2.0mm;
(b), slitting: will be cut into the bean curd bar that width is 5.0～7.0mm through the sheet bean curd that the casting forming operation is made;
(c), alkaline soak: the bean curd bar that will make through the slitting operation is 1% in concentration, temperature is to soak 5～10 minutes in 60 ℃～70 ℃ the edible buck;
(d), extrusion and high-temperature shaping: will put into mould through the bean curd bar that above-mentioned immersion operation is made, and the bean curd bar in the mould is pressed together with pressing plate and keep squeezed state, and in high-temperature steam or boiling water, steam then or boiled 10～15 minutes, and form thumbnail;
(e), section: will be cut into the bean curd slice that thickness is 2.5～3.0mm through the thumbnail that above-mentioned operation is made;
(f), oven dry: will dry to water content below 18% through the bean curd slice that above-mentioned operation is cut into;
(g), fried: will put into temperature through the bean curd slice of above-mentioned operation oven dry is that 120 ℃～150 ℃ the fried system of edible oil was pulled out after 1 minute;
2, the processing method of a kind of crisp bean curd according to claim 1 is characterized in that: described subsequent handling also comprises the immersion operation, and this operation is to soak 5～8 hours in clear water or in other health-care solution through fried bean curd slice.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2004100108807A CN1270625C (en) | 2004-05-27 | 2004-05-27 | Method for making crisp beancurd |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2004100108807A CN1270625C (en) | 2004-05-27 | 2004-05-27 | Method for making crisp beancurd |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1582728A true CN1582728A (en) | 2005-02-23 |
| CN1270625C CN1270625C (en) | 2006-08-23 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB2004100108807A Expired - Fee Related CN1270625C (en) | 2004-05-27 | 2004-05-27 | Method for making crisp beancurd |
Country Status (1)
| Country | Link |
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| CN (1) | CN1270625C (en) |
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101427746B (en) * | 2008-10-21 | 2011-07-20 | 淮南市吴氏豆制品有限公司 | Process for preparing convenient bean product |
| CN102715276A (en) * | 2012-07-13 | 2012-10-10 | 长治市胖妞食品有限公司 | Method for preparing honeydew diced beans |
| CN103392823A (en) * | 2013-08-08 | 2013-11-20 | 哈尔滨市亚佛农业科技开发有限公司 | Coagulated fat cake and production method therefor |
| CN103621676A (en) * | 2013-11-05 | 2014-03-12 | 苏州金记食品有限公司 | Manufacturing method of marinated fried bean curd |
| CN106106788A (en) * | 2016-06-28 | 2016-11-16 | 哈尔滨天生态农副产品有限公司 | A kind of Radix Inulae regulating QI preventing or arresting vomiting instant frozen tofu sheet and preparation method thereof |
| CN106359639A (en) * | 2015-07-21 | 2017-02-01 | 西宁福豆福食品有限公司 | Crispy-skinned bean curd production method |
| CN110754534A (en) * | 2019-11-13 | 2020-02-07 | 王雪琴 | Crisp bean curd and preparation method thereof |
| CN112385780A (en) * | 2020-11-25 | 2021-02-23 | 张红 | Processing method of honeycomb-shaped bean curd |
| CN115152943A (en) * | 2022-06-16 | 2022-10-11 | 四川南溪徽记食品有限公司 | Slurry-coated bean curd and preparation method thereof |
| CN115176969A (en) * | 2022-07-20 | 2022-10-14 | 杨家良 | Preparation process of bean curd crispy skin |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102715258A (en) * | 2012-05-24 | 2012-10-10 | 苏州金记食品有限公司 | Method for preparing crispy dried bean curd |
| CN102715254B (en) * | 2012-05-24 | 2015-06-03 | 苏州金记食品有限公司 | Crispy dried bean curd and method for preparing same |
-
2004
- 2004-05-27 CN CNB2004100108807A patent/CN1270625C/en not_active Expired - Fee Related
Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101427746B (en) * | 2008-10-21 | 2011-07-20 | 淮南市吴氏豆制品有限公司 | Process for preparing convenient bean product |
| CN102715276A (en) * | 2012-07-13 | 2012-10-10 | 长治市胖妞食品有限公司 | Method for preparing honeydew diced beans |
| CN103392823A (en) * | 2013-08-08 | 2013-11-20 | 哈尔滨市亚佛农业科技开发有限公司 | Coagulated fat cake and production method therefor |
| CN103621676A (en) * | 2013-11-05 | 2014-03-12 | 苏州金记食品有限公司 | Manufacturing method of marinated fried bean curd |
| CN106359639A (en) * | 2015-07-21 | 2017-02-01 | 西宁福豆福食品有限公司 | Crispy-skinned bean curd production method |
| CN106106788A (en) * | 2016-06-28 | 2016-11-16 | 哈尔滨天生态农副产品有限公司 | A kind of Radix Inulae regulating QI preventing or arresting vomiting instant frozen tofu sheet and preparation method thereof |
| CN110754534A (en) * | 2019-11-13 | 2020-02-07 | 王雪琴 | Crisp bean curd and preparation method thereof |
| CN112385780A (en) * | 2020-11-25 | 2021-02-23 | 张红 | Processing method of honeycomb-shaped bean curd |
| CN115152943A (en) * | 2022-06-16 | 2022-10-11 | 四川南溪徽记食品有限公司 | Slurry-coated bean curd and preparation method thereof |
| CN115152943B (en) * | 2022-06-16 | 2023-11-17 | 四川南溪徽记食品有限公司 | Slurry-coated bean curd and preparation method thereof |
| CN115176969A (en) * | 2022-07-20 | 2022-10-14 | 杨家良 | Preparation process of bean curd crispy skin |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1270625C (en) | 2006-08-23 |
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Granted publication date: 20060823 |