CN103444896B - A kind of spicy beef dried bean curd and preparation method thereof - Google Patents
A kind of spicy beef dried bean curd and preparation method thereof Download PDFInfo
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- CN103444896B CN103444896B CN201310324392.2A CN201310324392A CN103444896B CN 103444896 B CN103444896 B CN 103444896B CN 201310324392 A CN201310324392 A CN 201310324392A CN 103444896 B CN103444896 B CN 103444896B
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Abstract
The invention discloses a kind of spicy beef dried bean curd, is be made up of the raw material of following weight parts: dry soybean 90-100, beef 10-13, galangal 2-3, Chinese yam 2-3, Poria cocos 1-2, Radix Codonopsis 1-2, lemon-grass 1-2, bark of eucommia 2-3, setose thistle 1-2, loguat leaf 1-2, Chinese wampee leaf 1-2, dried orange peel 2-3, gynostemma pentaphylla 2-3, fig 2-3, the tuber of dwarf lilyturf 1-2, Radix Glycyrrhizae 1-2; Fried diced beef is added in the dried bean curd that the present invention produces, not only increase the nutritive value of dried bean curd, also make that dried bean curd is richer chews strength, adding hot flavorings makes dried bean curd have fragrant peppery local flavor, add plurality of Chinese health-care components, dried bean curd is made to have effect of tonifying spleen nourishing the stomach, liver-kidney tonifying, the beneficial lung that promotes the production of body fluid, regulating the flow of Qi and the middle Jiao, sharp water defaecation, wide market.
Description
Technical field
The present invention relates to a kind of bean product, particularly relate to a kind of spicy beef dried bean curd and preparation method thereof.
Background technology
Tradition dried bean curd is that the bean curd deep processing of making is made, instant with single soybean for raw material, dark liking by consumers in general, but finished product dried bean curd trophic structure is single, mouthfeel is poor, functional difference.The present invention adds beef to improve the trophic structure of dried bean curd, improves the taste flavor of dried bean curd.
Summary of the invention
Instant invention overcomes deficiency of the prior art, provide a kind of spicy beef dried bean curd and preparation method thereof.
The present invention is achieved by the following technical solutions:
A kind of spicy beef dried bean curd is made up of the raw material of following weight parts:
Dry soybean 90-100, beef 10-13, galangal 2-3, Chinese yam 2-3, Poria cocos 1-2, Radix Codonopsis 1-2, lemon-grass 1-2, bark of eucommia 2-3, setose thistle 1-2, loguat leaf 1-2, Chinese wampee leaf 1-2, dried orange peel 2-3, gynostemma pentaphylla 2-3, fig 2-3, the tuber of dwarf lilyturf 1-2, Radix Glycyrrhizae 1-2.
A preparation method for spicy beef dried bean curd, comprises the following steps:
(1) after high-quality being done washing soybean, with the emerge in worm water 8-9 hour of 30-35 DEG C, pull out and rinse with clear water, send in fiberizer, add 4-5 times of water and carry out defibrination, after filtration, obtain pure slurry;
(2) beef is cleaned, add water boil, keep boiling 4-5 minute, take out beef, galangal is cut into end, with sesame oil quick-fried to going out perfume (or spice), put into beef and the tableted Chinese yam of peeling, add beef weight 6-7 times water, intense fire is heated to boil, transfer slow fire again to and stew 3-4 hour slowly, after separation, obtain cooked beef and steamed beef soup;
(3) by Poria cocos, Radix Codonopsis, lemon-grass, the bark of eucommia, setose thistle, loguat leaf, Chinese wampee leaf, dried orange peel, gynostemma pentaphylla, fig, the tuber of dwarf lilyturf, Radix Glycyrrhizae co-grinding, add 10-12 times of water refluxing extraction 70-80 minute, filter, obtain extract;
(4) mixed with extract by above-mentioned pure slurry, heating is boiled, and carries out mashing off 30-40 minute, filters, obtains soya-bean milk;
(5) above-mentioned cooked beef is cut into diced beef, with the fried 8-10 minute of the sesame oil of 100-110 DEG C, obtain fried beef fourth, mix with above-mentioned soya-bean milk, temperature 78-82 DEG C, carry out a slurry under courage water concentration 8-10 Baume degrees, make through existing dried bean curd manufacture craft again, obtain dried bean curd base;
(6) condiment of following weight parts is taken according to the dried bean curd base of every 50 weight portions: white granulated sugar 1-2, salt 3-4, five-spice powder 1-2, nutmeg 1-2, black pepper 2-3, anistree 1-2, cloves 1-2, yeast extract 0.4-0.5;
(7) above-mentioned condiment is mixed with steamed beef soup, add 8-10 times of water, boil, boiling 25-30 minute, add dried bean curd base, stew in soy sauce 30-40 minute at 80-83 DEG C, take out dried bean curd, at 85-90 DEG C, toast 15-20 minute after centrifugal dehydration, dispatch from the factory after shaping, vacuum packaging, sterilizing, external packing, quality inspection.
Compared with prior art, advantage of the present invention is:
Fried diced beef is added in the dried bean curd that the present invention produces, not only increase the nutritive value of dried bean curd, also make that dried bean curd is richer chews strength, adding hot flavorings makes dried bean curd have fragrant peppery local flavor, add plurality of Chinese health-care components, dried bean curd is made to have effect of tonifying spleen nourishing the stomach, liver-kidney tonifying, the beneficial lung that promotes the production of body fluid, regulating the flow of Qi and the middle Jiao, sharp water defaecation, wide market.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is described in further detail:
Embodiment:
A kind of spicy beef dried bean curd is made up of the raw material of following weight parts (jin):
Dry soybean 90, beef 10, galangal 2, Chinese yam 2, Poria cocos 1, Radix Codonopsis 1, lemon-grass 1, the bark of eucommia 2, setose thistle 1, loguat leaf 1, Chinese wampee leaf 1, dried orange peel 2, gynostemma pentaphylla 2, fig 2, the tuber of dwarf lilyturf 1, Radix Glycyrrhizae 1.
A preparation method for spicy beef dried bean curd, comprises the following steps:
(1) after high-quality being done washing soybean, with the emerge in worm water 9 hours of 30 DEG C, pull out and rinse with clear water, send in fiberizer, add 4 times of water and carry out defibrination, after filtration, obtain pure slurry;
(2) beef is cleaned, add water boil, keep boiling 5 minutes, take out beef, galangal is cut into end, with sesame oil quick-fried to going out perfume (or spice), put into beef and the tableted Chinese yam of peeling, add beef weight 6 times of water, intense fire is heated to boil, transfer slow fire again to stew 3 hours slowly, after separation, obtain cooked beef and steamed beef soup;
(3) by Poria cocos, Radix Codonopsis, lemon-grass, the bark of eucommia, setose thistle, loguat leaf, Chinese wampee leaf, dried orange peel, gynostemma pentaphylla, fig, the tuber of dwarf lilyturf, Radix Glycyrrhizae co-grinding, add 12 times of water refluxing extraction 70 minutes, filter, obtain extract;
(4) mixed with extract by above-mentioned pure slurry, heating is boiled, and carries out mashing off 30 minutes, filters, obtains soya-bean milk;
(5) above-mentioned cooked beef is cut into 3*4mm
2diced beef, with the sesame oil of 100 DEG C fried 10 minutes, obtain fried beef fourth, mix with above-mentioned soya-bean milk, under temperature 82 DEG C, courage water concentration 10 Baume degrees, carry out a slurry, then make through existing dried bean curd manufacture craft, obtain dried bean curd base;
(6) condiment of following weight parts (jin) is taken according to the dried bean curd base of every 50 weight portions (jin): white granulated sugar 1, salt 3, five-spice powder 1, nutmeg 1, black pepper 2, anise 1, cloves 1, yeast extract 0.4;
(7) above-mentioned condiment is mixed with steamed beef soup, add 10 times of water, boil, seethe with excitement 30 minutes, add dried bean curd base, stew in soy sauce 40 minutes at 80 DEG C, take out dried bean curd, toast 15 minutes at 90 DEG C after centrifugal dehydration, dispatch from the factory after shaping, vacuum packaging, sterilizing, external packing, quality inspection.
Claims (1)
1. a spicy beef dried bean curd, it is characterized in that being made up of the raw material of following weight parts:
Dry soybean 90-100, beef 10-13, galangal 2-3, Chinese yam 2-3, Poria cocos 1-2, Radix Codonopsis 1-2, lemon-grass 1-2, bark of eucommia 2-3, setose thistle 1-2, loguat leaf 1-2, Chinese wampee leaf 1-2, dried orange peel 2-3, gynostemma pentaphylla 2-3, fig 2-3, the tuber of dwarf lilyturf 1-2, Radix Glycyrrhizae 1-2;
The preparation method of described spicy beef dried bean curd, comprises the following steps:
(1) after high-quality being done washing soybean, with the emerge in worm water 8-9 hour of 30-35 DEG C, pull out and rinse with clear water, send in fiberizer, add 4-5 times of water and carry out defibrination, after filtration, obtain pure slurry;
(2) beef is cleaned, add water boil, keep boiling 4-5 minute, take out beef, galangal is cut into end, with sesame oil quick-fried to going out perfume (or spice), put into beef and the tableted Chinese yam of peeling, add beef weight 6-7 times water, intense fire is heated to boil, transfer slow fire again to and stew 3-4 hour slowly, after separation, obtain cooked beef and steamed beef soup;
(3) by Poria cocos, Radix Codonopsis, lemon-grass, the bark of eucommia, setose thistle, loguat leaf, Chinese wampee leaf, dried orange peel, gynostemma pentaphylla, fig, the tuber of dwarf lilyturf, Radix Glycyrrhizae co-grinding, add 10-12 times of water refluxing extraction 70-80 minute, filter, obtain extract;
(4) mixed with extract by above-mentioned pure slurry, heating is boiled, and carries out mashing off 30-40 minute, filters, obtains soya-bean milk;
(5) above-mentioned cooked beef is cut into diced beef, with the fried 8-10 minute of the sesame oil of 100-110 DEG C, obtain fried beef fourth, mix with above-mentioned soya-bean milk, temperature 78-82 DEG C, carry out a slurry under courage water concentration 8-10 Baume degrees, make through existing dried bean curd manufacture craft again, obtain dried bean curd base;
(6) condiment of following weight parts is taken according to the dried bean curd base of every 50 weight portions: white granulated sugar 1-2, salt 3-4, five-spice powder 1-2, nutmeg 1-2, black pepper 2-3, anistree 1-2, cloves 1-2, yeast extract 0.4-0.5;
(7) above-mentioned condiment is mixed with steamed beef soup, add 8-10 times of water, boil, boiling 25-30 minute, add dried bean curd base, stew in soy sauce 30-40 minute at 80-83 DEG C, take out dried bean curd, at 85-90 DEG C, toast 15-20 minute after centrifugal dehydration, dispatch from the factory after shaping, vacuum packaging, sterilizing, external packing, quality inspection.
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| CN201310324392.2A CN103444896B (en) | 2013-07-30 | 2013-07-30 | A kind of spicy beef dried bean curd and preparation method thereof |
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| CN103444896B true CN103444896B (en) | 2015-09-30 |
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| CN104095058A (en) * | 2014-06-17 | 2014-10-15 | 马鞍山江心绿洲食品有限公司 | Dried bean curd filled with spicy duck breast meat and preparation method thereof |
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| CN104095064A (en) * | 2014-06-20 | 2014-10-15 | 马鞍山市黄池食品（集团）有限公司 | Body strengthening and health caring beef dried bean curd and preparation method thereof |
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| CN104171007A (en) * | 2014-07-03 | 2014-12-03 | 安徽人人福豆业有限公司 | Dried soybean curd with pickled pepper and black tea and preparation method thereof |
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| CN104161126A (en) * | 2014-07-09 | 2014-11-26 | 安徽人人福豆业有限公司 | Sauce yak flavored dried bean curd and preparation method thereof |
| CN104365869A (en) * | 2014-10-11 | 2015-02-25 | 合肥寿保农副产品有限公司 | Dried bean curd with sandwiched beef |
| CN104322706A (en) * | 2014-10-11 | 2015-02-04 | 合肥寿保农副产品有限公司 | Pomegranate-flavor scented dried tofu and preparation method thereof |
| CN104365870A (en) * | 2014-10-11 | 2015-02-25 | 合肥寿保农副产品有限公司 | Mushroom and red jujube flavor dried bean curd and preparation method thereof |
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| CN105432805A (en) * | 2015-12-09 | 2016-03-30 | 宁夏龙涎香清真食品有限公司 | Marinated sauce-mixed meat dried tofu |
| CN105707276A (en) * | 2016-01-14 | 2016-06-29 | 安徽省好再来食品有限公司 | Production method of beef-taste bean products |
| CN105815457A (en) * | 2016-03-24 | 2016-08-03 | 镇远乐豆坊食品有限公司 | Preparation method of bean curds |
| CN105831267A (en) * | 2016-03-24 | 2016-08-10 | 镇远乐豆坊食品有限公司 | Beef-flavor dried bean curd and preparation method thereof |
| CN106819139A (en) * | 2016-12-26 | 2017-06-13 | 重庆渝金源食品有限公司 | A kind of processing method of dried bean curd |
| CN107319000A (en) * | 2017-07-11 | 2017-11-07 | 合肥市凤落河豆制食品有限公司 | A kind of preparation method of dried beef paste |
| CN109258829A (en) * | 2018-11-05 | 2019-01-25 | 重庆江海食品开发有限公司 | A kind of original flavor dried bean curd formula and preparation method thereof |
| CN109258830A (en) * | 2018-11-05 | 2019-01-25 | 重庆江海食品开发有限公司 | A kind of spicy dried bean curd preparation method and its formula |
| CN110037123A (en) * | 2019-05-16 | 2019-07-23 | 周利平 | A kind of manufacture craft of beef bean product |
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