CN101341953A - Technique for preparing bone-soup shredded soybean curd - Google Patents
Technique for preparing bone-soup shredded soybean curd Download PDFInfo
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- CN101341953A CN101341953A CNA2007100151393A CN200710015139A CN101341953A CN 101341953 A CN101341953 A CN 101341953A CN A2007100151393 A CNA2007100151393 A CN A2007100151393A CN 200710015139 A CN200710015139 A CN 200710015139A CN 101341953 A CN101341953 A CN 101341953A
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Abstract
A manufacture technique for bone soup bean curd filament relates to a food processing and manufacturing method which takes the bean curd filaments and chicken skeletons as the main materials and adopts a plurality of Chinese herbal medicine condiments as the flavoring agent; the mixture ratio of the condiment prescription is as follows: 25 to 35g of zanthoxylum, 15 to 25g of aniseed, 8 to 15g of lilac, 15 to 25 portions of Roukou, 45 to 55kg of the chicken skeleton and 45 to 60kg of water; fine processing is carried out to the bean curd filaments; the detail manufactured technique is as follows: material preparing-bean curd filament manufacturing bone soup boiling bone soup dipping airing fumigating finished product inspection. The product of bone soup bean curd filament obtained by the invention has extremely high nutrition values and good taste; besides, the bone soup bean curd filament is applicable for the consuming demands of the modern people to the healthy foods.
Description
Technical field
The present invention relates to a kind of food processing preparation method.
Background technology
In China, edible bean curd silk has the history of nearly one thousand years, eats beans more, and the consumption concept of eating meat less is rooted in the hearts of the people already.Traditional bean curd vermicelli production technique is generally made the bean curd silk through defibrination, squeezing, does not change for many years, is not suitable for modern's consumption demand.
Summary of the invention
The invention provides a kind of technique for preparing bone-soup shredded soybean curd, single to solve the prior art mouthfeel, be of low nutritive value, be not suitable for problems such as modern's consumption demand.
The technical solution adopted for the present invention to solve the technical problems is to be major ingredient with bean curd silk, chicken carcasses, smokes with bone soup is tasty, adopts the Chinese herbal medicines seasoning matter to make flavor enhancement, its seasoning matter formulation ratio is: Chinese prickly ash 25-35g, aniseed 15-25g, cloves 8-15g, cassia bark 15-25g, nutmeg 40-60g; Major ingredient bean curd silk 500 550kg, chicken carcasses 45-55kg, water 45-60kg; The bean curd silk is carried out fine finishining, concrete preparation technology:
1, batching: with Chinese prickly ash, aniseed, cloves, cassia bark, nutmeg by said ratio selected assort standby;
2, the bean curd silk is made: routinely technology through defibrination, press that to obtain bean curd silk product standby;
3, bone soup boils: chicken is placed in the pot, adds entry, add the said herbal medicine seasoning matter again, boiled for a short time 10-15 hour, boil ossein and liquid calcium, it is standby to obtain bone soup;
4, bone soup soaks: the bean curd silk is placed to soak in the bone soup boiled for a short time 1.5-3 hour, to bone soup soak into tasty till;
5, dry: the bean curd silk is pulled out from bone soup in sterile workshop dried in the air to half-dried, water content is controlled in 20%, and is standby;
6, smoke: will dry in the air to half-dried bean curd silk and put into censer, and smoke paintedly with fruit tree end and sugar, and obtain the bone-soup shredded soybean curd finished product, the cold of drying in the air is standby;
7, product inspection: by bag quantitatively, vacuum-packed, quick-frozen warehouse-in.
Adopting good effect of the present invention is that manufacture craft is simple and easy to do, the bone-soup shredded soybean curd product that obtains, and nutritive value is high, tasty mouthfeel, suitable especially modern is to the consumption demand of healthy food.
The specific embodiment
With every batch of production 500kg, 2000 marsupial bone soup shredded soybean curds is example; Concrete preparation technology is as follows:
1, batching: the seasoning matter formulation ratio is: Chinese prickly ash 30g, aniseed 20g, cloves 10g, cassia bark 20g, nutmeg 50g be selected assort standby;
2, the bean curd silk is made: through defibrination, press that to obtain bean curd silk product 500kg standby;
3, bone soup boils: 50kg places pot the chicken frame, adds 50kg water, adds above-mentioned medium-height grass seasoning matter again, boils for a short time 12 hours, boils ossein and liquid calcium, and it is standby to obtain bone soup;
4, bone soup soaks: the bean curd silk is placed in the bone soup soaked 2 hours, to bone soup soak into tasty till;
5, dry: the bean curd silk is pulled out from bone soup in sterile workshop dried in the air to half-dried, water content is controlled at below 20%, and is standby;
6, smoke: will dry in the air to half-dried bean curd silk and put into censer, and smoke paintedly with fruit tree end and sugar, and obtain the bone-soup shredded soybean curd finished product, the cold of drying in the air is standby;
7, product inspection: by every bag of 0.25kg vacuum packaging, obtain technetium 500kg, the vanning of 2000 bags of finished products, quick-frozens warehouse-in.
Claims (2)
1, a kind of technique for preparing bone-soup shredded soybean curd is characterized in that the bean curd silk smokes with bone soup is tasty, adopts the Chinese herbal medicines seasoning matter to make flavor enhancement, and its seasoning matter formulation ratio is: Chinese prickly ash 25-35g, aniseed 15-25g, cloves 8-15g, cassia bark 15-25g, nutmeg 40-60g; Major ingredient bean curd silk 500-550kg, chicken carcasses 45-55kg, water 45-60kg; The bean curd silk is carried out fine finishining, obtain bone-soup shredded soybean curd.
2, according to the described bone-soup shredded soybean curd preparation technology of claim 1, it is characterized in that having following preparation technology to process:
(1) batching: with Chinese prickly ash, aniseed, cloves, cassia bark, nutmeg by requirement selected assort standby;
(2) the bean curd silk is made: routinely technology through defibrination, press that to obtain bean curd silk product standby;
(3) bone soup boils: chicken is placed in the pot, adds entry, add the said herbal medicine seasoning matter again, boiled for a short time 10-15 hour, boil ossein and liquid calcium, it is standby to obtain bone soup;
(4) bone soup soaks: the bean curd silk is placed to soak in the bone soup boiled for a short time 15-3 hour, to bone soup soak into tasty till;
(5) dry: the bean curd silk is pulled out from bone soup in sterile workshop dried in the air to half-dried, water content is controlled in 20%, and is standby;
(6) smoke: will dry in the air to half-dried bean curd silk and put into censer, and smoke paintedly with fruit tree end and sugar, and obtain the bone-soup shredded soybean curd finished product, the cold of drying in the air is standby;
(7) product inspection: by every bag of 0.25kg vacuum packaging, obtain the vanning of 2000 bags of finished products, quick-frozens warehouse-in.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2007100151393A CN101341953B (en) | 2007-07-11 | 2007-07-11 | Technique for preparing bone-soup shredded soybean curd |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2007100151393A CN101341953B (en) | 2007-07-11 | 2007-07-11 | Technique for preparing bone-soup shredded soybean curd |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101341953A true CN101341953A (en) | 2009-01-14 |
| CN101341953B CN101341953B (en) | 2011-05-11 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2007100151393A Expired - Fee Related CN101341953B (en) | 2007-07-11 | 2007-07-11 | Technique for preparing bone-soup shredded soybean curd |
Country Status (1)
| Country | Link |
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| CN (1) | CN101341953B (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102160621A (en) * | 2011-03-10 | 2011-08-24 | 湖南农业大学 | Method for processing animal bone paste dried noodles |
| CN104000126A (en) * | 2014-05-06 | 2014-08-27 | 安徽锦中工贸有限公司 | Preparation method of Yunsi soybean product |
| CN105660877A (en) * | 2016-01-07 | 2016-06-15 | 苏州金记食品有限公司 | Qianye shredded bean curds and preparation method thereof |
| CN107173453A (en) * | 2017-05-15 | 2017-09-19 | 蚌埠市星光豆制品厂 | A kind of halogen taste beancurd silk |
| CN107484833A (en) * | 2017-08-14 | 2017-12-19 | 安徽皓皓食品有限公司 | A kind of processing technology of fresh smoked bean curd bean curd |
| CN108244508A (en) * | 2016-12-29 | 2018-07-06 | 保定市五花头农业开发有限公司 | A kind of spicy Pisi production method |
-
2007
- 2007-07-11 CN CN2007100151393A patent/CN101341953B/en not_active Expired - Fee Related
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102160621A (en) * | 2011-03-10 | 2011-08-24 | 湖南农业大学 | Method for processing animal bone paste dried noodles |
| CN102160621B (en) * | 2011-03-10 | 2012-06-06 | 湖南农业大学 | Method for processing animal bone paste dried noodles |
| CN104000126A (en) * | 2014-05-06 | 2014-08-27 | 安徽锦中工贸有限公司 | Preparation method of Yunsi soybean product |
| CN105660877A (en) * | 2016-01-07 | 2016-06-15 | 苏州金记食品有限公司 | Qianye shredded bean curds and preparation method thereof |
| CN108244508A (en) * | 2016-12-29 | 2018-07-06 | 保定市五花头农业开发有限公司 | A kind of spicy Pisi production method |
| CN107173453A (en) * | 2017-05-15 | 2017-09-19 | 蚌埠市星光豆制品厂 | A kind of halogen taste beancurd silk |
| CN107484833A (en) * | 2017-08-14 | 2017-12-19 | 安徽皓皓食品有限公司 | A kind of processing technology of fresh smoked bean curd bean curd |
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| Publication number | Publication date |
|---|---|
| CN101341953B (en) | 2011-05-11 |
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Granted publication date: 20110511 Termination date: 20120711 |