CN103976037B - A kind of aroma bean curd with odor and preparation method thereof - Google Patents
A kind of aroma bean curd with odor and preparation method thereof Download PDFInfo
- Publication number
- CN103976037B CN103976037B CN201410244075.4A CN201410244075A CN103976037B CN 103976037 B CN103976037 B CN 103976037B CN 201410244075 A CN201410244075 A CN 201410244075A CN 103976037 B CN103976037 B CN 103976037B
- Authority
- CN
- China
- Prior art keywords
- bean curd
- aroma
- odor
- weight portions
- rice wine
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
Landscapes
- Beans For Foods Or Fodder (AREA)
Abstract
The present invention relates to a kind of method for making food, specifically a kind of preparation method of aroma bean curd with odor, the preparation method of aroma bean curd with odor, step is as follows: the 1st step, makes rice wine with distiller's yeast; 2nd step, puts into cellar by the rice wine described in the 1st step; 3rd step, boils salt, bloom plum, tealeaves, the tuber of dwarf lilyturf, sugar, pseudo-ginseng, the root of Dahurain angelica, red bud Chinese toon, adds soya-bean milk and rice wine, stir, be placed in sealing and fermenting in container after cooling; 4th step, the mixture taken out described in the 3rd step filters, and just makes bittern after filtration; 5th step, puts into freezer compartment of refrigerator by bean curd freezing; 6th step, is placed on the bean curd described in the 5th step in the bittern of the 3rd step gained and soaks 6 ~ 8 hours; 7th step, puts in oil fried by the bean curd described in the 6th step.
Description
Technical field
The present invention relates to a kind of preparation method of food, specifically a kind of preparation method of aroma bean curd with odor.
Background technology
Bean curd with odor is the snack of Chinese tradition, there is century-old history, in streets and lanes, the figure of bean curd with odor all be can't do without in stand along the street, the people liked thinks that it " smells smelly; perfume (or spice) of tasting ", but food delicious more also has people not like, bean curd with odor can distribute a kind of dense strongly fragrant stink in the process made still more, and this taste spreads in the image really affecting city in streets and lanes.The stink of bean curd with odor is the shortcoming that its feature is also it, and Just because of this, bean curd with odor is difficult to climb up refined taste, can only as curbside snack.Secondly, although bean curd with odor is tasty, nutritional labeling is little.These 2 is the deficiencies in the prior art parts.
Summary of the invention
For the defect existed in prior art, the object of the present invention is to provide a kind of preparation method of aroma bean curd with odor.
Described aroma bean curd with odor is made up of bittern and bean curd, and composition and the weight portion of wherein said bittern are as follows:
Rice wine: 20 ~ 25 weight portions,
Tealeaves: 5 ~ 10 weight portions,
Bloom plum: 5 ~ 10 weight portions,
The tuber of dwarf lilyturf: 3 ~ 5 weight portions,
Salt: 5 ~ 7 weight portions,
Soya-bean milk: 20 ~ 25 weight portions,
Pseudo-ginseng: 3 ~ 5 weight portions,
The root of Dahurain angelica: 5 ~ 8 weight portions,
Red bud Chinese toon (fresh): 10 ~ 15 weight portions,
Monosodium glutamate: 0.5 ~ 1.3 weight portion,
Sugar: 5 ~ 7 weight portions;
The preparation method of aroma bean curd with odor, step is as follows:
1st step, makes rice wine with distiller's yeast;
2nd step, adds bloom plum by the rice wine described in the 1st step;
3rd step, puts into cellar by the mixture of the bloom plum described in the 2nd step and rice wine;
4th step, boils salt, bloom plum, tealeaves, the tuber of dwarf lilyturf, sugar, pseudo-ginseng, the root of Dahurain angelica, red bud Chinese toon, adds soya-bean milk and rice wine, stir, be placed in sealing and fermenting in container after cooling;
5th step, the mixture taken out described in the 3rd step filters, and just makes bittern after filtration;
6th step, puts into freezer compartment of refrigerator by bean curd freezing;
7th step, is placed on the bean curd described in the 6th step in the bittern of the 3rd step gained and soaks 6 ~ 8 hours;
8th step, puts in oil fried by the bean curd described in the 7th step.
In the making side of above-mentioned a kind of aroma bean curd with odor, in the 1st step, described rice wine is seed of Job's tears brew, and described distiller's yeast is Daqu, and pea accounts for 30% ~ 50% in the raw material of distiller's yeast.
In the making side of above-mentioned a kind of aroma bean curd with odor, in the 3rd step, described rice wine, put into cellar 12 months ~ 18 months, the temperature range of cellar is 20 DEG C ~ 25 DEG C.
In the making side of above-mentioned a kind of aroma bean curd with odor, in the 4th step, salt, tealeaves, the tuber of dwarf lilyturf, sugar, pseudo-ginseng, the root of Dahurain angelica, red bud Chinese toon are boiled, soya-bean milk and rice wine is added after cooling, stir, to be placed in container sealing and fermenting 12 months ~ 18 months, wherein stir every other month once, the time of stirring is 6 minutes ~ 12 minutes.
In the making side of above-mentioned a kind of aroma bean curd with odor, in the 4th step, stir every other month once within the time of fermentation, the time of stirring is 6 minutes ~ 12 minutes.
In the making side of above-mentioned a kind of aroma bean curd with odor, in the 4th step, tealeaves is Pu'er tea, and is the ripe tea of more than 3 years (containing 3 years).
In the making side of above-mentioned a kind of aroma bean curd with odor, in the 6th step, described bean curd is made up of soya bean.
In the making side of above-mentioned a kind of aroma bean curd with odor, in the 6th step, the freezing time is 8 hours ~ 12 hours, and freezing temperature range is-10 DEG C to-18 DEG C.
In the making side of above-mentioned a kind of aroma bean curd with odor, in the 8th step, described oil is peanut oil, and Oil-temperature control is within the scope of 200 DEG C ~ 250 DEG C, and deep-fat frying time controls within the scope of 3 minutes ~ 5 minutes.
The nutritive value of the seed of Job's tears is very high, is described as " king of world grass ", and in Europe, it is called as " friend of life and health ".
Because the seed of Job's tears is nutritious, for weakness due to chronic disease, after being ill reconvalescent, old man, puerpera, children are reasonable medicinal foods, can often take.No matter for nourishing or for curing the disease, acting on and all comparatively relaxing, be slightly cold and do not injure one's stomach, beneficial spleen and do not grow greasy.So be that the rice wine of raw material brew is higher than the rice wine nutritional labeling of general rice brew with the seed of Job's tears, and aroma is more lasting, more mellow.
The raw material of Daqu is pea, Wheat and barley.The Daqu that quality liquor and national famous brand of wine all adopt Traditional Method to make.More mellow by the rice wine aroma of Daqu brew.
Bloom plum with salt solution Exposure to Sunlight leaching at night, has bloom to be formed after 10 days with green plum.Plum acid in plum can softening blood vessel, postpones vascular sclerosis, has anti-senility effect.
Pu'er tea shines blue or green tea for raw material with the big-leaf species in yunnan in Yunnan Province's certain area, the loose tea adopt special process, being processed to form through after fermentation and compressed tea.Wherein Pu'er cooked tea is raw loose tea warp artificial afterripening fermentation, wet heap operation of sprinkling water fast, is ripe loose tea (Puer Bulk Tea).Shaping through pressing again, become and press ripe tea product.Sweat makes Flavonoid substances contained in Pu'er cooked tea exist with flavonoid glycoside form, and flavonoid glycoside has the effect of citrin, is the important substance preventing human vas from hardening.Containing the fermentation Pu'er cooked tea enriching profitable strain, can not produce stomach after entering human body and stimulate conduct, and coherent film can be formed on the top layer of stomach, useful protection be produced to stomach, often drinks the effect that can play nourishing the stomach and protect stomach.
The tuber of dwarf lilyturf slows down cold and cool, yin-nourishing and oiliness stomach.Yin nourishing and lung moistening, reinforcing stomach reg fluid.The tuber of dwarf lilyturf ferments together with rice wine can increase the fragrant and sweet of rice wine.
Flavone compound in pseudo-ginseng has the effect, sitosterol and the reducing blood lipid of daucosterol energy that improve myocardial blood supply, increase vessel wall elasticity, coronary artery dilator.Normal food pseudo-ginseng, has preventive and therapeutic action to coronary heart diseases and angina pectoris.Pseudo-ginseng is fermented after boiling together with rice wine, more can absorb the stink of bean curd with odor, makes aroma longer.
The root of Dahurain angelica is Chinese herbal medicine, also can make spices.The root of Dahurain angelica ferments together with soya-bean milk, and can be used for increases its fragrance.
Chinese toon is called as " on tree vegetables ", is the tender shoots of Chinese toon tree.Before and after annual grain rains in spring, the tender shoots that Chinese toon sends out can make various dish.It is not only nutritious, and has higher medical value.Red bud Chinese toon bronzing, matter is good, thick flavor, is edible important kind.Fresh red bud Chinese toon is boiled and can increase its fragrance together with tealeaves.Even if also fragrance can be locked in the liquid of fermentation through long fermentation.
Detailed description of the invention
Below in conjunction with embodiment, one, two, three, four and five couples of the present invention elaborate.
The soya-bean milk adopted in embodiment one, two, three, four and five is that soya bean is made, and the sugar adopted is white granulated sugar, and pseudo-ginseng is chrysanthemum pseudo-ginseng, and the root of Dahurain angelica is Qi Baizhi, and monosodium glutamate is the "Lotus" gourmet powder that Henan Lianhua Gourmet Powder Co., Ltd. produces.
Embodiment one:
Aroma bean curd with odor is made up of bittern and bean curd, and composition and the weight portion of wherein said bittern are as follows:
Rice wine: 25 weight portions,
Tealeaves: 5 weight portions,
Bloom plum: 8.5 weight portions,
The tuber of dwarf lilyturf: 3 weight portions,
Salt: 5 weight portions,
Soya-bean milk: 25 weight portions,
Pseudo-ginseng: 3 weight portions,
The root of Dahurain angelica: 5 weight portions,
Red bud Chinese toon (fresh): 15 weight portions,
Monosodium glutamate: 0.5 weight portion,
Sugar: 5 weight portions;
The preparation method of aroma bean curd with odor, step is as follows:
1st step, makes rice wine with distiller's yeast;
2nd step, adds bloom plum by the rice wine described in the 1st step;
3rd step, puts into cellar by the mixture of the bloom plum described in the 2nd step and rice wine;
4th step, boils salt, bloom plum, tealeaves, the tuber of dwarf lilyturf, sugar, pseudo-ginseng, the root of Dahurain angelica, red bud Chinese toon, adds soya-bean milk and rice wine, stir, be placed in sealing and fermenting in container after cooling;
5th step, the mixture taken out described in the 3rd step filters, and just makes bittern after filtration;
6th step, puts into freezer compartment of refrigerator by bean curd freezing;
7th step, is placed on the bean curd described in the 6th step in the bittern of the 3rd step gained and soaks 6 hours;
8th step, puts in oil fried by the bean curd described in the 7th step.
In the making side of above-mentioned a kind of aroma bean curd with odor, in the 1st step, described rice wine is seed of Job's tears brew, and described distiller's yeast is Daqu, and pea accounts for 30% in the raw material of distiller's yeast.
In the making side of above-mentioned a kind of aroma bean curd with odor, in the 3rd step, described rice wine, puts into cellar 12 months, and the temperature of cellar is 20 DEG C.
In the making side of above-mentioned a kind of aroma bean curd with odor, in the 4th step, salt, tealeaves, the tuber of dwarf lilyturf, sugar, pseudo-ginseng, the root of Dahurain angelica, red bud Chinese toon are boiled, soya-bean milk and rice wine is added after cooling, stir, to be placed in container sealing and fermenting 12 months, wherein stir every other month once, the time of stirring is 6 minutes.
In the making side of above-mentioned a kind of aroma bean curd with odor, in the 4th step, stir every other month once within the time of fermentation, the time of stirring is 6 minutes.
In the making side of above-mentioned a kind of aroma bean curd with odor, in the 4th step, tealeaves is Pu'er tea, and is the ripe tea of 3 years.
In the making side of above-mentioned a kind of aroma bean curd with odor, in the 6th step, described bean curd is made up of soya bean.
In the making side of above-mentioned a kind of aroma bean curd with odor, in the 6th step, the freezing time is 8 hours, and freezing temperature is-10 DEG C.
In the making side of above-mentioned a kind of aroma bean curd with odor, in the 8th step, described oil is peanut oil, and oil temperature is 200 DEG C, and deep-fat frying time is 3 minutes.
Embodiment two:
Aroma bean curd with odor is made up of bittern and bean curd, and composition and the weight portion of wherein said bittern are as follows:
Rice wine: 22 weight portions,
Tealeaves: 10 weight portions,
Bloom plum: 5 weight portions,
The tuber of dwarf lilyturf: 4 weight portions,
Salt: 6 weight portions,
Soya-bean milk: 23 weight portions,
Pseudo-ginseng: 4 weight portions,
The root of Dahurain angelica: 6 weight portions,
Red bud Chinese toon (fresh): 13 weight portions,
Monosodium glutamate: 1 weight portion,
Sugar: 6 weight portions;
The preparation method of aroma bean curd with odor, step is as follows:
1st step, makes rice wine with distiller's yeast;
2nd step, adds bloom plum by the rice wine described in the 1st step;
3rd step, puts into cellar by the mixture of the bloom plum described in the 2nd step and rice wine;
4th step, boils salt, bloom plum, tealeaves, the tuber of dwarf lilyturf, sugar, pseudo-ginseng, the root of Dahurain angelica, red bud Chinese toon, adds soya-bean milk and rice wine, stir, be placed in sealing and fermenting in container after cooling;
5th step, the mixture taken out described in the 3rd step filters, and just makes bittern after filtration;
6th step, puts into freezer compartment of refrigerator by bean curd freezing;
7th step, is placed on the bean curd described in the 6th step in the bittern of the 3rd step gained and soaks 7 hours;
8th step, puts in oil fried by the bean curd described in the 7th step.
In the making side of above-mentioned a kind of aroma bean curd with odor, in the 1st step, described rice wine is seed of Job's tears brew, and described distiller's yeast is Daqu, and pea accounts for 35% in the raw material of distiller's yeast.
In the making side of above-mentioned a kind of aroma bean curd with odor, in the 3rd step, described rice wine, puts into cellar 16 months, and the temperature of cellar is 22 DEG C.
In the making side of above-mentioned a kind of aroma bean curd with odor, in the 4th step, salt, tealeaves, the tuber of dwarf lilyturf, sugar, pseudo-ginseng, the root of Dahurain angelica, red bud Chinese toon are boiled, soya-bean milk and rice wine is added after cooling, stir, to be placed in container sealing and fermenting 16 months, wherein stir every other month once, the time of stirring is 10 minutes.
In the making side of above-mentioned a kind of aroma bean curd with odor, in the 4th step, stir every other month once within the time of fermentation, the time of stirring is 10 minutes.
In the making side of above-mentioned a kind of aroma bean curd with odor, in the 4th step, tealeaves is Pu'er tea, and is the ripe tea of 5 years.
In the making side of above-mentioned a kind of aroma bean curd with odor, in the 6th step, described bean curd is made up of soya bean.
In the making side of above-mentioned a kind of aroma bean curd with odor, in the 6th step, the freezing time is 10 hours, and freezing temperature is-13 DEG C.
In the making side of above-mentioned a kind of aroma bean curd with odor, in the 8th step, described oil is peanut oil, and oil temperature is 220 DEG C, and deep-fat frying time is 4 minutes.
Embodiment three:
Aroma bean curd with odor is made up of bittern and bean curd, and composition and the weight portion of wherein said bittern are as follows:
Rice wine: 20 weight portions,
Tealeaves: 6.7 weight portions,
Bloom plum: 10 weight portions,
The tuber of dwarf lilyturf: 5 weight portions,
Salt: 7 weight portions,
Soya-bean milk: 20 weight portions,
Pseudo-ginseng: 5 weight portions,
The root of Dahurain angelica: 8 weight portions,
Red bud Chinese toon (fresh): 10 weight portions,
Monosodium glutamate: 1.3 weight portions,
Sugar: 7 weight portions;
The preparation method of aroma bean curd with odor, step is as follows:
1st step, makes rice wine with distiller's yeast;
2nd step, adds bloom plum by the rice wine described in the 1st step;
3rd step, puts into cellar by the mixture of the bloom plum described in the 2nd step and rice wine;
4th step, boils salt, bloom plum, tealeaves, the tuber of dwarf lilyturf, sugar, pseudo-ginseng, the root of Dahurain angelica, red bud Chinese toon, adds soya-bean milk and rice wine, stir, be placed in sealing and fermenting in container after cooling;
5th step, the mixture taken out described in the 3rd step filters, and just makes bittern after filtration;
6th step, puts into freezer compartment of refrigerator by bean curd freezing;
7th step, is placed on the bean curd described in the 6th step in the bittern of the 3rd step gained and soaks 8 hours;
8th step, puts in oil fried by the bean curd described in the 7th step.
In the making side of above-mentioned a kind of aroma bean curd with odor, in the 1st step, described rice wine is seed of Job's tears brew, and described distiller's yeast is Daqu, and pea accounts for 50% in the raw material of distiller's yeast.
In the making side of above-mentioned a kind of aroma bean curd with odor, in the 3rd step, described rice wine, puts into cellar 18 months, and the temperature of cellar is 25 DEG C.
In the making side of above-mentioned a kind of aroma bean curd with odor, in the 4th step, salt, tealeaves, the tuber of dwarf lilyturf, sugar, pseudo-ginseng, the root of Dahurain angelica, red bud Chinese toon are boiled, soya-bean milk and rice wine is added after cooling, stir, to be placed in container sealing and fermenting 18 months, wherein stir every other month once, the time of stirring is 12 minutes.
In the making side of above-mentioned a kind of aroma bean curd with odor, in the 4th step, stir every other month once within the time of fermentation, the time of stirring is 12 minutes.
In the making side of above-mentioned a kind of aroma bean curd with odor, in the 4th step, tealeaves is Pu'er tea, and is the ripe tea of 5 years.
In the making side of above-mentioned a kind of aroma bean curd with odor, in the 6th step, described bean curd is made up of soya bean.
In the making side of above-mentioned a kind of aroma bean curd with odor, in the 6th step, the freezing time is 12 hours, and freezing temperature is-18 DEG C.
In the making side of above-mentioned a kind of aroma bean curd with odor, in the 8th step, described oil is peanut oil, and oil temperature is 250 DEG C, and deep-fat frying time is 5 minutes.
Embodiment four:
Aroma bean curd with odor is made up of bittern and bean curd, and composition and the weight portion of wherein said bittern are as follows:
Tealeaves: 11.7 weight portions,
Bloom plum: 15 weight portions,
The tuber of dwarf lilyturf: 6 weight portions,
Salt: 7 weight portions,
Soya-bean milk: 25 weight portions,
Pseudo-ginseng: 7 weight portions,
The root of Dahurain angelica: 10 weight portions,
Red bud Chinese toon (fresh): 10 weight portions,
Monosodium glutamate: 1.3 weight portions,
Sugar: 7 weight portions;
The preparation method of bean curd with odor, step is as follows:
1st step, boils salt, bloom plum, tealeaves, the tuber of dwarf lilyturf, sugar, pseudo-ginseng, the root of Dahurain angelica, red bud Chinese toon, adds soya-bean milk, stir, be placed in sealing and fermenting in container after cooling;
2nd step, the mixture taken out described in the 1st step filters, and just makes bittern after filtration;
3rd step, puts into freezer compartment of refrigerator by bean curd freezing;
4th step, is placed on the bean curd described in the 3rd step in the bittern of the 3rd step gained and soaks 8 hours;
5th step, puts in oil fried by the bean curd described in the 4th step.
In the making side of above-mentioned a kind of aroma bean curd with odor, in the 1st step, salt, tealeaves, the tuber of dwarf lilyturf, sugar, pseudo-ginseng, the root of Dahurain angelica, red bud Chinese toon are boiled, soya-bean milk and rice wine is added after cooling, stir, to be placed in container sealing and fermenting 12 months, wherein stir every other month once, the time of stirring is 12 minutes.
In the making side of above-mentioned a kind of bean curd with odor, in the 1st step, stir every other month once within the time of fermentation, the time of stirring is 12 minutes.
In the making side of above-mentioned a kind of bean curd with odor, in the 1st step, tealeaves is Pu'er tea, and is the ripe tea of 5 years.
In the making side of above-mentioned a kind of bean curd with odor, in the 3rd step, described bean curd is made up of soya bean.
In the making side of above-mentioned a kind of bean curd with odor, in the 3rd step, the freezing time is 12 hours, and freezing temperature is-18 DEG C.
In the making side of above-mentioned a kind of bean curd with odor, in the 5th step, described oil is peanut oil, and oil temperature is 250 DEG C, and deep-fat frying time is 5 minutes.
Embodiment five:
Aroma bean curd with odor is made up of bittern and bean curd, and composition and the weight portion of wherein said bittern are as follows:
Rice wine: 25 weight portions,
Tealeaves: 6.7 weight portions,
Bloom plum: 10 weight portions,
The tuber of dwarf lilyturf: 5 weight portions,
Salt: 7 weight portions,
Soya-bean milk: 20 weight portions,
The root of Dahurain angelica: 8 weight portions,
Red bud Chinese toon (fresh): 10 weight portions,
Monosodium glutamate: 1.3 weight portions,
Sugar: 7 weight portions;
The preparation method of aroma bean curd with odor, step is as follows:
1st step, makes rice wine with distiller's yeast;
2nd step, adds bloom plum by the rice wine described in the 1st step;
3rd step, puts into cellar by the mixture of the bloom plum described in the 2nd step and rice wine;
4th step, boils salt, bloom plum, tealeaves, the tuber of dwarf lilyturf, sugar, the root of Dahurain angelica, red bud Chinese toon, adds soya-bean milk and rice wine, stir, be placed in sealing and fermenting in container after cooling;
5th step, the mixture taken out described in the 3rd step filters, and just makes bittern after filtration;
6th step, puts into freezer compartment of refrigerator by bean curd freezing;
7th step, is placed on the bean curd described in the 6th step in the bittern of the 3rd step gained and soaks 8 hours;
8th step, puts in oil fried by the bean curd described in the 7th step.
In the making side of above-mentioned a kind of aroma bean curd with odor, in the 1st step, described rice wine is seed of Job's tears brew, and described distiller's yeast is Daqu, and pea accounts for 50% in the raw material of distiller's yeast.
In the making side of above-mentioned a kind of aroma bean curd with odor, in the 3rd step, described rice wine, puts into cellar 18 months, and the temperature of cellar is 25 DEG C.
In the making side of above-mentioned a kind of aroma bean curd with odor, in the 4th step, salt, tealeaves, the tuber of dwarf lilyturf, sugar, the root of Dahurain angelica, red bud Chinese toon are boiled, soya-bean milk and rice wine is added after cooling, stir, to be placed in container sealing and fermenting 18 months, wherein stir every other month once, the time of stirring is 12 minutes.
In the making side of above-mentioned a kind of aroma bean curd with odor, in the 4th step, stir every other month once within the time of fermentation, the time of stirring is 12 minutes.
In the making side of above-mentioned a kind of aroma bean curd with odor, in the 4th step, tealeaves is Pu'er tea, and is the ripe tea of 5 years.
In the making side of above-mentioned a kind of aroma bean curd with odor, in the 6th step, described bean curd is made up of soya bean.
In the making side of above-mentioned a kind of aroma bean curd with odor, in the 6th step, the freezing time is 12 hours, and freezing temperature is-18 DEG C.
In the making side of above-mentioned a kind of aroma bean curd with odor, in the 8th step, described oil is peanut oil, and oil temperature is 250 DEG C, and deep-fat frying time is 5 minutes.
By embodiment one, two, three, four and five, the bean curd with odor of making carries out foretasting contrast experiment.
The bean curd with odor of embodiment one, two, three, do not have the stink that bean curd with odor is pungent, with a kind of light aroma in salted cake fried in sesame oil, it is tasty and refreshing that mouthfeel of tasting is crisp, and except the distinctive fragrance of bean curd with odor between ability to speak, and carefully aftertaste also has the tea smell of light Pu'er tea.
The bean curd with odor of embodiment four, owing to not having rice wine in raw material, so still there is the stink of traditional bean curd with odor, it is tasty and refreshing that mouthfeel of tasting is more crisp, the taste of the bean curd with odor that taste is relatively traditional, and carefully aftertaste also has the tea smell of light Pu'er tea.
The bean curd with odor of embodiment five, owing to there is no pseudo-ginseng in raw material, the stink of bean curd with odor cannot be removed, so the distinctive stink sandwich aroma of the bean curd with odor made, although smell is more better than traditional bean curd with odor, but smell still can not accept by most people, but mouthfeel of tasting is more crisp tasty and refreshing, and carefully aftertaste also has the tea smell of light Pu'er tea.
Object of the present invention is: the first, removes the stink of traditional bean curd with odor, and the result of embodiment one, two, three reaches the object of this invention.The second, make traditional bean curd with odor have more nutrition, raw material in the present invention adds the raw material much with nutriment, makes the present invention have more nutritive value than traditional bean curd with odor.
Claims (7)
1. an aroma bean curd with odor, it is characterized in that, described aroma bean curd with odor is made up of bittern and bean curd, and wherein said bittern is made up of rice wine, tealeaves, bloom plum, the tuber of dwarf lilyturf, salt, soya-bean milk, pseudo-ginseng, the root of Dahurain angelica, red bud Chinese toon, monosodium glutamate, sugar, and weight portion is as follows:
Rice wine: 20-25 weight portions,
Tealeaves: 5-10 weight portions,
Bloom plum: 5-10 weight portions,
The tuber of dwarf lilyturf: 5-10 weight portions,
Salt: 5-7 weight portions,
Soya-bean milk: 20-25 weight portions,
Pseudo-ginseng: 5-10 weight portions,
The root of Dahurain angelica: 7-10 weight portions,
Red bud Chinese toon: 10-15 weight portions,
Monosodium glutamate: 0.5-1.3 weight portions,
Sugar: 5-13 weight portions;
The preparation method of aroma bean curd with odor, step is as follows:
1st step, makes rice wine with distiller's yeast;
2nd step, adds bloom plum by the rice wine described in the 1st step;
3rd step, puts into cellar by the bloom plum of the 2nd step and the mixture of rice wine;
4th step, boils salt, bloom plum, tealeaves, the tuber of dwarf lilyturf, sugar, pseudo-ginseng, the root of Dahurain angelica, red bud Chinese toon, adds soya-bean milk and rice wine, stir, be placed in sealing and fermenting in container after cooling;
5th step, the mixture taking out the 4th step filters, and just makes bittern after filtration;
6th step, puts into freezer compartment of refrigerator by bean curd freezing;
7th step, is placed on the bean curd after freezing in the bittern of the 5th step gained and soaks 6 ~ 8 hours;
8th step, puts in oil fried by the bean curd after soaking.
2. a kind of aroma bean curd with odor according to claim 1, is characterized in that: in the 3rd step, described rice wine, put into cellar 12 months ~ and 18 months, the temperature range of cellar is 20 DEG C ~ 25 DEG C.
3. a kind of aroma bean curd with odor according to claim 1, it is characterized in that: in the 4th step, salt, bloom plum, tealeaves, the tuber of dwarf lilyturf, sugar, pseudo-ginseng, the root of Dahurain angelica, red bud Chinese toon are boiled, soya-bean milk and rice wine is added after cooling, stir, to be placed in container sealing and fermenting 12 months ~ 18 months, wherein stir every other month once, the time of stirring is 6 minutes ~ 12 minutes.
4. a kind of aroma bean curd with odor according to claim 1 or 3, is characterized in that: in the 4th step, and tealeaves is Pu'er tea and is be not less than the ripe tea of 3 years.
5. a kind of aroma bean curd with odor according to claim 1, is characterized in that: in the 6th step, described bean curd is made up of soya bean.
6. a kind of aroma bean curd with odor according to claim 1 or 5, it is characterized in that: in the 6th step, the freezing time is 8 hours ~ 12 hours, and freezing temperature range is-10 DEG C to-18 DEG C.
7. a kind of aroma bean curd with odor according to claim 1, it is characterized in that: in the 8th step, described oil is peanut oil, and Oil-temperature control is within the scope of 200 DEG C ~ 250 DEG C, and deep-fat frying time controls within the scope of 3 minutes ~ 5 minutes.
Priority Applications (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510557423.8A CN105145862A (en) | 2014-06-04 | 2014-06-04 | Vinous stinky tofu |
| CN201510557400.7A CN105123984A (en) | 2014-06-04 | 2014-06-04 | Tea-flavored strong-smelling preserved bean curds |
| CN201410244075.4A CN103976037B (en) | 2014-06-04 | 2014-06-04 | A kind of aroma bean curd with odor and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410244075.4A CN103976037B (en) | 2014-06-04 | 2014-06-04 | A kind of aroma bean curd with odor and preparation method thereof |
Related Child Applications (2)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510557400.7A Division CN105123984A (en) | 2014-06-04 | 2014-06-04 | Tea-flavored strong-smelling preserved bean curds |
| CN201510557423.8A Division CN105145862A (en) | 2014-06-04 | 2014-06-04 | Vinous stinky tofu |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103976037A CN103976037A (en) | 2014-08-13 |
| CN103976037B true CN103976037B (en) | 2015-11-18 |
Family
ID=51268411
Family Applications (3)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510557400.7A Pending CN105123984A (en) | 2014-06-04 | 2014-06-04 | Tea-flavored strong-smelling preserved bean curds |
| CN201510557423.8A Pending CN105145862A (en) | 2014-06-04 | 2014-06-04 | Vinous stinky tofu |
| CN201410244075.4A Expired - Fee Related CN103976037B (en) | 2014-06-04 | 2014-06-04 | A kind of aroma bean curd with odor and preparation method thereof |
Family Applications Before (2)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510557400.7A Pending CN105123984A (en) | 2014-06-04 | 2014-06-04 | Tea-flavored strong-smelling preserved bean curds |
| CN201510557423.8A Pending CN105145862A (en) | 2014-06-04 | 2014-06-04 | Vinous stinky tofu |
Country Status (1)
| Country | Link |
|---|---|
| CN (3) | CN105123984A (en) |
Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104872298B (en) * | 2015-05-08 | 2018-09-18 | 苏州葛家坞生物科技有限公司 | A kind of preparation method for the Fried strong smelling bean curd thick gravy adding ganoderma lucidum slice and Ganodenna Lucidum P.E |
| CN106172873A (en) * | 2016-09-12 | 2016-12-07 | 福建万亿店中店电子商务有限责任公司 | The bean curd with odor that a kind of vegetable dish and medical herbs are made |
| CN108077446A (en) * | 2017-12-26 | 2018-05-29 | 徐州孝科编织有限公司 | A kind of processing technology of bean curd |
| CN109221436A (en) * | 2018-10-17 | 2019-01-18 | 刘建平 | A kind of preparation method of fermented glutinous rice bean curd and a bean curd ball |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1257123A (en) * | 1998-12-17 | 2000-06-21 | 食品工业发展研究所 | Bacterioflora for making raw strong-smelling preserved bean curd and bittern composition and method for making raw strong-smelling preserved bean curd |
| CN101147548A (en) * | 2007-09-20 | 2008-03-26 | 顾渭忠 | Method for making fried strong-smelling preserved bean curd |
| CN102715480A (en) * | 2012-05-24 | 2012-10-10 | 苏州金记食品有限公司 | Smelly thick gravy and method for preparing same |
| CN103689108A (en) * | 2012-09-27 | 2014-04-02 | 上海清美绿色食品有限公司 | Rapid making method for stinky tofu |
Family Cites Families (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1771833A (en) * | 2004-11-08 | 2006-05-17 | 孟祥祯 | Strong-smelling milk for making strong-smelling food |
| CN1860916A (en) * | 2006-06-12 | 2006-11-15 | 刘�东 | Method for producing bean curd products with various components and having special smell and taste |
| CN101611849B (en) * | 2009-07-17 | 2012-01-04 | 安徽八公山豆制品有限公司 | Preparation method of fermented bean curd |
| CN102258086A (en) * | 2010-05-29 | 2011-11-30 | 杨方 | Method for processing deep-fried fermented tofu |
| CN102018215B (en) * | 2010-12-02 | 2012-11-21 | 上虞市佰味苋食品有限公司 | Method for preparing Chinese medicine marinade for fried pungent beancurd |
| CN103039870B (en) * | 2013-01-27 | 2014-06-04 | 朱凤春 | Odorless strong-smelling preserved bean curd |
| CN103250804B (en) * | 2013-04-08 | 2015-04-15 | 汤双晖 | Preparation method of panax notoginseng fermented bean curd |
| CN103250805B (en) * | 2013-04-08 | 2015-04-01 | 汤双晖 | Preparation method of gynostemma pentaphylla fermented bean curd |
| CN103349091A (en) * | 2013-06-17 | 2013-10-16 | 赵年丰 | Green tea flavored fermented bean curd and its making method |
| CN103392822A (en) * | 2013-07-17 | 2013-11-20 | 伊春市万路食品股份有限公司 | Fermented bean curd |
| CN103704364B (en) * | 2013-12-20 | 2015-05-13 | 祖名豆制品股份有限公司 | Leisure strong-smelling preserved bean curd |
-
2014
- 2014-06-04 CN CN201510557400.7A patent/CN105123984A/en active Pending
- 2014-06-04 CN CN201510557423.8A patent/CN105145862A/en active Pending
- 2014-06-04 CN CN201410244075.4A patent/CN103976037B/en not_active Expired - Fee Related
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1257123A (en) * | 1998-12-17 | 2000-06-21 | 食品工业发展研究所 | Bacterioflora for making raw strong-smelling preserved bean curd and bittern composition and method for making raw strong-smelling preserved bean curd |
| CN101147548A (en) * | 2007-09-20 | 2008-03-26 | 顾渭忠 | Method for making fried strong-smelling preserved bean curd |
| CN102715480A (en) * | 2012-05-24 | 2012-10-10 | 苏州金记食品有限公司 | Smelly thick gravy and method for preparing same |
| CN103689108A (en) * | 2012-09-27 | 2014-04-02 | 上海清美绿色食品有限公司 | Rapid making method for stinky tofu |
Non-Patent Citations (1)
| Title |
|---|
| 《臭豆腐的腌制法》;李志红;《河南农业》;19931231(第05期);第35页 * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN105145862A (en) | 2015-12-16 |
| CN105123984A (en) | 2015-12-09 |
| CN103976037A (en) | 2014-08-13 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR100671771B1 (en) | Flavoring source and method of manufacturing the same | |
| KR101331352B1 (en) | Ginseng chicken broth inculding scorched part of mung beans and method of making the same | |
| CN101617790A (en) | Ginger cake and manufacturing method thereof | |
| CN103549470A (en) | Chicken feet with pickled peppers | |
| CN102835647B (en) | Making method for watermelon bean paste | |
| CN102845726A (en) | Mushroom sauce and preparation method thereof | |
| CN103783227B (en) | Highland barley compound type tea bag | |
| CN103976037B (en) | A kind of aroma bean curd with odor and preparation method thereof | |
| CN107410929A (en) | A kind of Spiced beef preparation method and injection salting apparatus used | |
| CN104531451A (en) | Low-temperature multi-stage fermented fruit enzyme highland barley wine and preparation method thereof | |
| CN104171020A (en) | Preparation method of fermented bean curd | |
| CN104312829A (en) | Method for making olive and roselle fruit wine | |
| CN109222052A (en) | A kind of thick chilli sauce and preparation method thereof | |
| CN103181530B (en) | Perilla frutescens leaf dish and method for processing same | |
| CN104905184A (en) | Sour sweet garlic baby cabbage pickles | |
| CN107495311A (en) | A kind of preparation of Chinese toon sauce and store method | |
| CN107173770A (en) | A kind of ginkgo nutritional sauce and preparation method thereof | |
| KR101178189B1 (en) | Manufacturing method for white kimchi using red pepper seed and white kimchi using red pepper seed produced thereof | |
| CN102845718A (en) | Flammulina velutipes sauce and preparation method thereof | |
| JP2003219847A (en) | Drink containing extract of germinated unpolished rice and method for producing the same | |
| CN104839573A (en) | Pickled pepper-flavored soybean paste and making method thereof | |
| KR100973170B1 (en) | Fermented Soybean Paste Using Pumpkin Candy Source And Making Process Thereof | |
| CN107647348A (en) | Spicy pickles of Litsea pungens and preparation method thereof | |
| KR20080068971A (en) | The recipe for making of healthful sweetish drink with red rice by the principal ingredient | |
| KR20160146198A (en) | Manufacturing method of doenjang using yellow dye and doenjang using yellow dye there of |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C41 | Transfer of patent application or patent right or utility model | ||
| CB03 | Change of inventor or designer information |
Inventor after: Xu Xubo Inventor before: Wu Jinyu |
|
| COR | Change of bibliographic data | ||
| TA01 | Transfer of patent application right |
Effective date of registration: 20151012 Address after: 315041, room 180, 505 rosefinch village, Jiangdong District, Zhejiang, Ningbo Applicant after: Xu Xubo Address before: 330003 Jiangxi city of Nanchang province Xihu District Ruzi Road 110 Building No. 2 room 103, unit 3 Applicant before: Wu Jinyu |
|
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20151118 Termination date: 20160604 |