CN105746727A - Sauced spicy dried bean curd and preparation method thereof - Google Patents
Sauced spicy dried bean curd and preparation method thereof Download PDFInfo
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C20/00—Cheese substitutes
- A23C20/02—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates
- A23C20/025—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates mainly containing proteins from pulses or oilseeds
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Abstract
The invention discloses sauced spicy dried bean curd and a preparation method thereof. The sauced spicy dried bean curd is prepared from raw materials in parts by weight as follows: 150-250 parts of soybeans, 20-30 parts of chili sauce, 850-950 parts of brine, 9-17 parts of a coagulant, 7-15 parts of a protective agent and 20-30 parts of seasoning. The preparation method comprises steps as follows: pretreatment of the soybeans, milking treatment, curdling and dicing, drying, marinating and finished product seasoning. The preparation method is simple, easy to operate and low in cost, the prepared sauced spicy dried bean curd is unique in flavor, and problems of single taste, poor elasticity and poor taste of existing dried bean curd are solved.
Description
Technical field
The present invention relates to food processing technology field, be specifically related to a kind of sauce pungent dried bean curd and system thereof
Preparation Method.
Background technology
Dried bean curd is one famous snack, is deeply liked by everybody, its golden yellow color, and quality is tender,
More preferably, dried bean curd is the reprocessing goods of bean curd to cold food, and dried bean curd is nutritious, and hard middle band is tough, long
Put not bad, its do not contain only a large amount of protein, fat, carbohydrate, possibly together with calcium, phosphorus,
The mineral matter of the multiple needed by human body such as iron, is described as " vegetarian ham ", containing substantial amounts of in dried bean curd
Vegetable protein, diabetes patient also can relieved eat.
Being worth and edibility owing to dried bean curd has better nutritivity, therefore the processing technology of dried bean curd is also
Increasing, as the patent document of Publication No. CN105076478A discloses the making of dried bean curd
Method, its operating procedure includes: take auxiliary and condiment and Chinese medicine auxiliary material, auxiliary and condiment include salt,
Ginger, garlic, Chinese prickly ash, capsicum, anise, cassia bark, fennel, spiceleaf and vanilla, Chinese medicine accessory package
Include the root of Dahurain angelica, cardamom, the bighead atractylodes rhizome, lily, the wind-weed, the Radix Astragali, Radix Codonopsis, Radix Angelicae Sinensis, cloves, cassia twig,
Obtain halogen raw material, standby；Make core material: take red bean, mung bean, heart of a lotus seed Renhe pea, add after pulverizing
Water boil, obtains core material cream, standby；Make beans base: be fabricated to the upper and lower be dried bean curd layer,
Middle level is core material layer side stratiform beans base；Again through blank, stew in soy sauce, fried, check, pack,
Obtain finished product.The technical problem to be solved in the present invention be to provide a kind of taste enrich, have beauty treatment,
Enrich blood, carry the preparation method of dried bean curd of airway dysfunction.Although the preparation method of this dried bean curd effectively carries
The health-care effect of high dried bean curd makes it have beauty treatment, the effect of gas of enriching blood, put forward, but due to
Containing substantial amounts of traditional Chinese medicine ingredients in raw material so that the dried bean curd prepared can not get in terms of taste
Ensure, the dried bean curd prepared can be caused to a certain extent to have bitter taste.
And for example the patent document justice of Publication No. CN104222307A has opened a kind of dried bean curd, by
Following weight portion raw material composition: water 49%-53%, soybean 45%-48%, monosodium glutamate 0.5%-1%,
Salt 1%-2%, coagulator 0.3%-0.8%, defoamer 0.1%-0.2%, spices 0.25%-0.6%.
First with sodium acid carbonate and cysteine mixed solution, soybean is carried out immersion treatment, carry out boiling
Step, can reduce fishy smell composition therein, also can obtain the Soybean Peptide of low-molecular-weight, makes last
The dried bean curd sheet made has the feature of excellent taste, has certain nutritive value.This dried bean curd
Preparation has continued traditional processing method and has the most effectively overcome the problem of fishy smell composition, but deposits
Single at taste, it is impossible to meet the different regions crowd requirement to dried bean curd taste.
As from the foregoing, although existing dried bean curd and processing technology thereof are the most diversified, but the most general
Store-through in dried bean curd poor flexibility, taste is single, mouthfeel is poor, nutrition and taste can not be taken into account asks
Topic.
Summary of the invention
It is desirable to provide a kind of sauce pungent dried bean curd and preparation method thereof, to solve numerous dried bean curd
The problem that the mouthfeel existed is poor, taste is single, poor flexibility, nutrition and taste can not be taken into account.
The present invention is achieved by the following technical programs:
A kind of sauce pungent dried bean curd, it is made up of following raw material: soya bean 150-250 part,
Thick chilli sauce 20-30 part, bittern 850-950 part, coagulator 9-17 part, protective agent 7-15 part, tune
Taste substance 20-30 part.
Described sauce pungent dried bean curd is made up of following raw material: soya bean 170-230 part, capsicum
Sauce 17-23 part, bittern 870-930 part, coagulator 11-15 part, protective agent 9-13 part, flavoring
22-28 part.
Described sauce pungent dried bean curd is made up of following raw material: soya bean 200 parts, thick chilli sauce 20
Part, 900 parts of bittern, coagulator 13 parts, protective agent 11 parts, flavoring 25 parts.
Described flavoring is that chilli oil and cumin powder are according to the proportions that mass ratio is 2:1
Become.
Described coagulator is the one in glucolactone, gypsum, calcium acetate, calcium chloride.
Described protective agent is the one in disodium hydrogen phosphate, sodium tartrate, sodium dihydrogen phosphate.
Described bittern is made up of following raw material by weight percentage: anistree 0.4%, spiceleaf 0.3%,
Cassia bark 0.2%, five-spice powder 0.5%, salt 5%, white sugar 3%, Chinese prickly ash 0.5%, dark soy sauce 10%,
Light soy sauce 8%, fennel 0.4%, tsaoko 0.2%, ginger 0.6%, sesame 0.8%, nutmeg 0.1%,
Chilli 0.3%, remaining be water.
The preparation method of described bittern is: by anise, spiceleaf, cassia bark, five-spice powder, Chinese prickly ash,
Fennel, tsaoko, ginger, sesame, nutmeg, chilli are bundled into spices with gauze after mixing
Bag, spices bag is put into big fire in water and boils 30-60min, then in water add salt, white sugar,
After the little fire of dark soy sauce, light soy sauce continues to boil 8-16min, take out spices bag and i.e. obtain bittern.
Present invention also offers the preparation method of above-mentioned sauce pungent dried bean curd, the method includes following step
Rapid:
A, soya bean pretreatment: first soya bean clear water is cleaned afterwards and cold water is 1 according to mass ratio:
The ratio of 2.5 soaks 3-8h, flexible, without firmly feeling, do not take off robe, rubbing with the hands and open beans when being dipped into soya bean
Lobe is the most convex, when flap embrittlement does not sends out chaff；
B, slurrying process: take out after soaked soya bean clear water is cleaned and put in pulverizer
Row defibrination processes, and adds water according to the ratio that mass ratio is 1:2 of soya bean with water during defibrination
Defibrination, controls water pressure invariableness, water flow stationary, then is put by prepared soya-bean milk after filtering when adding water
Enter and get out after being further continued for after pot boils boiling 2-5min；
C, solidification stripping and slicing: after by coagulator and protective agent temperature being the depth of water solution of 20-25 DEG C,
The mixed aqueous solution obtained is quickly adding in the soya-bean milk that temperature is 75-79 DEG C and stirs,
Standing is frozen into Tofu pudding, puts in forming machine compressing, then after being bound up with gauze by Tofu pudding
It is cut into bulk and i.e. obtains dried bean curd block；
D, baking: put into by prepared dried bean curd block in the dryer that temperature is 80-90 DEG C, be dried
It is 10-14% to dried bean curd block water content；
E, stew in soy sauce: prepared dried bean curd block and thick chilli sauce are put into preprepared bittern simultaneously
Middle boiling with soft fire 1-2h closes fire, filters and pull dried bean curd out after standing 24h；
F, seasoning finished product: raise at surface brush after the dried bean curd squeezing extrusion bittern that stew in soy sauce is completed
Taste substance is put in baking box, controls temperature and is 160-180 DEG C, hot air circulation baking 15-18min,
Sauce pungent dried bean curd finished product is i.e. obtained again through sterilization, packaging.
The beneficial effects of the present invention is: the present invention first soya bean is put in water soak after with water
Carry out defibrination process according to a certain percentage, strict control hydraulic pressure and addition speed during processing
Degree, can not only play lubrication and cooling effect, prevent the sex change of protein, Er Qieneng
Enough making the Separation of Proteins that grinds out, form good sol, the soya-bean milk ground is thin
Greasy uniformly overcoming because current are excessive, mill is thin, beans stick with paste the problem having grain, also overcome because of
Current are too small causes abrasive disc heating to make protein denaturation, the problem affecting product quality, defibrination
The protein generation sex change being heated after completing in soya-bean milk alleviates peculiar smell, improves soybean protein
Nutritive value, extends the freshness date of product, during coagulation forming strict by temperature control,
Coagulator, with protectant and execute, overcomes temperature high, and setting rate is fast, and gel tissue shrinks,
Structure mesh is little, poor water retention property, and bean curd elasticity is little, sends out the problem extremely hardened, it also avoid temperature
Spend low, cause bean curd water content too high, lack flexibility, the frangible problem not being molded, will be solidifying
Gu the dried bean curd block that stripping and slicing completes to obtain carries out baking without enabling to dried bean curd more consolidation, moreover it is possible to
The problem that solution dried bean curd block to the full extent easily falls slag during stew in soy sauce so that dried bean curd
Integrality preferably protected, during stew in soy sauce, dried bean curd block is put into thick chilli sauce block
Self-control bittern carries out stew in soy sauce, effectively thick chilli sauce Middle nutrition material and fragrance is penetrated into bean curd
In so that the dried bean curd thick chilli sauce fragrance prepared is difficult to loss naturally, and nutritive value is higher, this
Preparation method is simple to operation, low cost and the sauce pungent dried bean curd unique flavor prepared, solution
Determine the existing problem that dried bean curd taste is single, poor flexibility, mouthfeel are the best.
Accompanying drawing explanation
Fig. 1 is the process chart of the present invention
Detailed description of the invention
Below in conjunction with drawings and Examples, technical scheme is further described, but wants
The scope asking protection is not limited to described.
Embodiment one
Formula: soya bean 150 parts, thick chilli sauce 20 parts, 850 parts of bittern, coagulator 9 parts, protection
Agent 7 parts, flavoring 20 parts.
Making from brine is standby: by anise, spiceleaf, cassia bark, five-spice powder, Chinese prickly ash, fennel, tsaoko,
Ginger, sesame, nutmeg, chilli are bundled into spices bag with gauze, by spices bag after mixing
Put into big fire in water and boil 30min, in water, then add salt, white sugar, dark soy sauce, light soy sauce little
After fire continues to boil 8min, take out spices bag and i.e. obtain bittern.
Prepared by sauce pungent dried bean curd:
A, soya bean pretreatment: first soya bean clear water is cleaned afterwards and cold water is 1 according to mass ratio:
The ratio of 2.5 soaks 3h, flexible, without firmly feeling, do not take off robe, rubbing with the hands and open beans when being dipped into soya bean
Lobe is the most convex, when flap embrittlement does not sends out chaff；
B, slurrying process: take out after soaked soya bean clear water is cleaned and put in pulverizer
Row defibrination processes, and adds water according to the ratio that mass ratio is 1:2 of soya bean with water during defibrination
Defibrination, controls water pressure invariableness, water flow stationary, then is put by prepared soya-bean milk after filtering when adding water
Enter and get out after being further continued for after pot boils boiling 2min；
C, solidification stripping and slicing: after by coagulator and protective agent temperature being the depth of water solution of 20 DEG C, will
The mixed aqueous solution obtained is quickly adding in the soya-bean milk that temperature is 75 DEG C and stirs, and stands solidifying
Admittedly become Tofu pudding, put in forming machine compressing after Tofu pudding is bound up with gauze, be then cut into block
Shape i.e. obtains dried bean curd block；
D, baking: prepared dried bean curd block is put in the dryer that temperature is 80 DEG C, be dried to
Dried bean curd block water content is 14%；
E, stew in soy sauce: prepared dried bean curd block and thick chilli sauce are put into preprepared bittern simultaneously
Middle boiling with soft fire 1h closes fire, filters and pull dried bean curd out after standing 24h；
F, seasoning finished product: raise at surface brush after the dried bean curd squeezing extrusion bittern that stew in soy sauce is completed
Taste substance is put in baking box, and controlling temperature is 160 DEG C, hot air circulation baking 15min, then through killing
Bacterium, packaging i.e. obtain sauce pungent dried bean curd finished product.
Embodiment two
Formula: soya bean 250 parts, thick chilli sauce 30 parts, 950 parts of bittern, coagulator 17 parts, protection
Agent 15 parts, flavoring 30 parts.
Making from brine is standby: by anise, spiceleaf, cassia bark, five-spice powder, Chinese prickly ash, fennel, tsaoko,
Ginger, sesame, nutmeg, chilli are bundled into spices bag with gauze, by spices bag after mixing
Put into big fire in water and boil 60min, in water, then add salt, white sugar, dark soy sauce, light soy sauce little
After fire continues to boil 16min, take out spices bag and i.e. obtain bittern.
Prepared by sauce pungent dried bean curd:
A, soya bean pretreatment: first soya bean clear water is cleaned afterwards and cold water is 1 according to mass ratio:
The ratio of 2.5 soaks 8h, flexible, without firmly feeling, do not take off robe, rubbing with the hands and open beans when being dipped into soya bean
Lobe is the most convex, when flap embrittlement does not sends out chaff；
B, slurrying process: take out after soaked soya bean clear water is cleaned and put in pulverizer
Row defibrination processes, and adds water according to the ratio that mass ratio is 1:2 of soya bean with water during defibrination
Defibrination, controls water pressure invariableness, water flow stationary, then is put by prepared soya-bean milk after filtering when adding water
Enter and get out after being further continued for after pot boils boiling 5min；
C, solidification stripping and slicing: after by coagulator and protective agent temperature being the depth of water solution of 25 DEG C, will
The mixed aqueous solution obtained is quickly adding in the soya-bean milk that temperature is 79 DEG C and stirs, and stands solidifying
Admittedly become Tofu pudding, put in forming machine compressing after Tofu pudding is bound up with gauze, be then cut into block
Shape i.e. obtains dried bean curd block；
D, baking: prepared dried bean curd block is put in the dryer that temperature is 90 DEG C, be dried to
Dried bean curd block water content is 10%；
E, stew in soy sauce: prepared dried bean curd block and thick chilli sauce are put into preprepared bittern simultaneously
Middle boiling with soft fire 2h closes fire, filters and pull dried bean curd out after standing 24h；
F, seasoning finished product: raise at surface brush after the dried bean curd squeezing extrusion bittern that stew in soy sauce is completed
Taste substance is put in baking box, controls temperature and is 160-180 DEG C, hot air circulation baking 15-18min,
Sauce pungent dried bean curd finished product is i.e. obtained again through sterilization, packaging.
Embodiment three
Formula: soya bean 170 parts, thick chilli sauce 17 parts, 870 parts of bittern, coagulator 11 parts, protection
Agent 9 parts, flavoring 22 parts.
Making from brine is standby: by anise, spiceleaf, cassia bark, five-spice powder, Chinese prickly ash, fennel, tsaoko,
Ginger, sesame, nutmeg, chilli are bundled into spices bag with gauze, by spices bag after mixing
Put into big fire in water and boil 30min, in water, then add salt, white sugar, dark soy sauce, light soy sauce little
After fire continues to boil 8min, take out spices bag and i.e. obtain bittern.
Prepared by sauce pungent dried bean curd:
A, soya bean pretreatment: first soya bean clear water is cleaned afterwards and cold water is 1 according to mass ratio:
The ratio of 2.5 soaks 3h, flexible, without firmly feeling, do not take off robe, rubbing with the hands and open beans when being dipped into soya bean
Lobe is the most convex, when flap embrittlement does not sends out chaff；
B, slurrying process: take out after soaked soya bean clear water is cleaned and put in pulverizer
Row defibrination processes, and adds water according to the ratio that mass ratio is 1:2 of soya bean with water during defibrination
Defibrination, controls water pressure invariableness, water flow stationary, then is put by prepared soya-bean milk after filtering when adding water
Enter and get out after being further continued for after pot boils boiling 2min；
C, solidification stripping and slicing: after by coagulator and protective agent temperature being the depth of water solution of 20 DEG C, will
The mixed aqueous solution obtained is quickly adding in the soya-bean milk that temperature is 75 DEG C and stirs, and stands solidifying
Admittedly become Tofu pudding, put in forming machine compressing after Tofu pudding is bound up with gauze, be then cut into block
Shape i.e. obtains dried bean curd block；
D, baking: prepared dried bean curd block is put in the dryer that temperature is 80 DEG C, be dried to
Dried bean curd block water content is 14%；
E, stew in soy sauce: prepared dried bean curd block and thick chilli sauce are put into preprepared bittern simultaneously
Middle boiling with soft fire 1h closes fire, filters and pull dried bean curd out after standing 24h；
F, seasoning finished product: raise at surface brush after the dried bean curd squeezing extrusion bittern that stew in soy sauce is completed
Taste substance is put in baking box, and controlling temperature is 160 DEG C, hot air circulation baking 15min, then through killing
Bacterium, packaging i.e. obtain sauce pungent dried bean curd finished product.
Embodiment four
Formula: soya bean 230 parts, thick chilli sauce 23 parts, 930 parts of bittern, coagulator 15 parts, protection
Agent 13 parts, flavoring 28 parts.
Making from brine is standby: by anise, spiceleaf, cassia bark, five-spice powder, Chinese prickly ash, fennel, tsaoko,
Ginger, sesame, nutmeg, chilli are bundled into spices bag with gauze, by spices bag after mixing
Put into big fire in water and boil 60min, in water, then add salt, white sugar, dark soy sauce, light soy sauce little
After fire continues to boil 16min, take out spices bag and i.e. obtain bittern.
Prepared by sauce pungent dried bean curd:
A, soya bean pretreatment: first soya bean clear water is cleaned afterwards and cold water is 1 according to mass ratio:
The ratio of 2.5 soaks 8h, flexible, without firmly feeling, do not take off robe, rubbing with the hands and open beans when being dipped into soya bean
Lobe is the most convex, when flap embrittlement does not sends out chaff；
B, slurrying process: take out after soaked soya bean clear water is cleaned and put in pulverizer
Row defibrination processes, and adds water according to the ratio that mass ratio is 1:2 of soya bean with water during defibrination
Defibrination, controls water pressure invariableness, water flow stationary, then is put by prepared soya-bean milk after filtering when adding water
Enter and get out after being further continued for after pot boils boiling 5min；
C, solidification stripping and slicing: after by coagulator and protective agent temperature being the depth of water solution of 25 DEG C, will
The mixed aqueous solution obtained is quickly adding in the soya-bean milk that temperature is 79 DEG C and stirs, and stands solidifying
Admittedly become Tofu pudding, put in forming machine compressing after Tofu pudding is bound up with gauze, be then cut into block
Shape i.e. obtains dried bean curd block；
D, baking: prepared dried bean curd block is put in the dryer that temperature is 90 DEG C, be dried to
Dried bean curd block water content is 10%；
E, stew in soy sauce: prepared dried bean curd block and thick chilli sauce are put into preprepared bittern simultaneously
Middle boiling with soft fire 2h closes fire, filters and pull dried bean curd out after standing 24h；
F, seasoning finished product: raise at surface brush after the dried bean curd squeezing extrusion bittern that stew in soy sauce is completed
Taste substance is put in baking box, and controlling temperature is 180 DEG C, hot air circulation baking 18min, then through killing
Bacterium, packaging i.e. obtain sauce pungent dried bean curd finished product.
Embodiment five
Formula: soya bean 200 parts, thick chilli sauce 20 parts, 900 parts of bittern, coagulator 13 parts, protection
Agent 11 parts, flavoring 25 parts.
Making from brine is standby: by anise, spiceleaf, cassia bark, five-spice powder, Chinese prickly ash, fennel, tsaoko,
Ginger, sesame, nutmeg, chilli are bundled into spices bag with gauze, by spices bag after mixing
Put into big fire in water and boil 45min, in water, then add salt, white sugar, dark soy sauce, light soy sauce little
After fire continues to boil 12min, take out spices bag and i.e. obtain bittern.
Prepared by sauce pungent dried bean curd:
A, soya bean pretreatment: first soya bean clear water is cleaned afterwards and cold water is 1 according to mass ratio:
The ratio of 2.5 soaks 5.5h, flexible, without firmly feeling, do not take off robe, rubbing with the hands and open beans when being dipped into soya bean
Lobe is the most convex, when flap embrittlement does not sends out chaff；
B, slurrying process: take out after soaked soya bean clear water is cleaned and put in pulverizer
Row defibrination processes, and adds water according to the ratio that mass ratio is 1:2 of soya bean with water during defibrination
Defibrination, controls water pressure invariableness, water flow stationary, then is put by prepared soya-bean milk after filtering when adding water
Enter and get out after being further continued for after pot boils boiling 3.5min；
C, solidification stripping and slicing: after by coagulator and protective agent temperature being the depth of water solution of 22.5 DEG C,
The mixed aqueous solution obtained is quickly adding in the soya-bean milk that temperature is 77 DEG C and stirs, stand
It is frozen into Tofu pudding, puts in forming machine compressing after Tofu pudding is bound up with gauze, be then cut into
Bulk i.e. obtains dried bean curd block；
D, baking: prepared dried bean curd block is put in the dryer that temperature is 85 DEG C, be dried to
Dried bean curd block water content is 12%；
E, stew in soy sauce: prepared dried bean curd block and thick chilli sauce are put into preprepared bittern simultaneously
Middle boiling with soft fire 1.5h closes fire, filters and pull dried bean curd out after standing 24h；
F, seasoning finished product: raise at surface brush after the dried bean curd squeezing extrusion bittern that stew in soy sauce is completed
Taste substance is put in baking box, and controlling temperature is 170 DEG C, hot air circulation baking 16.5min, then warp
Sterilization, packaging i.e. obtain sauce pungent dried bean curd finished product.
Below in conjunction with specific experiment example, the present invention is described further.
Experimental example one
Under the conditions of different disposal, according to the color and luster of dried bean curd, surface texture state, smell, group
Become 10 people subjective appreciation groups to embodiment in the present invention one, embodiment two, embodiment three, real
Execute example four, dried bean curd that embodiment five is prepared is evaluated, and indices score value is 10 points,
Full marks are 30 points, and result takes the mean value of 10 people's scorings, and its evaluation result is as shown in table 1:
Table 1 results of sensory evaluation:
As seen from the above table, no matter the sauce pungent dried bean curd that the present invention prepares is in color and luster, surface texture
The score value that state, smell aspect obtain, all more than 24 points, fully belongs to high-quality dried bean curd series, because of
This is it may be concluded that the sauce pungent dried bean curd prepared by the present invention is in color and luster, surface texture
The mouthfeel that state, smell aspect solve numerous dried bean curd with the presence of huge lifting is poor, taste
The problem that single, poor flexibility, nutrition and taste can not be taken into account, is a kind of excellent dried bean curd product.
Claims (9)
1. a sauce pungent dried bean curd, it is characterised in that: it is made up of following raw material:
Soya bean 150-250 part, thick chilli sauce 20-30 part, bittern 850-950 part, coagulator 9-17 part, guarantor
Protect agent 7-15 part, flavoring 20-30 part.
Sauce pungent dried bean curd the most according to claim 1, it is characterised in that: described sauce pungent
Dried bean curd is made up of following raw material: soya bean 170-230 part, thick chilli sauce 17-23 part, bittern
870-930 part, coagulator 11-15 part, protective agent 9-13 part, flavoring 22-28 part.
Sauce pungent dried bean curd the most according to claim 1, it is characterised in that: described sauce pungent
Dried bean curd is made up of following raw material: soya bean 200 parts, thick chilli sauce 20 parts, 900 parts of bittern,
Coagulator 13 parts, protective agent 11 parts, flavoring 25 parts.
4. according to the arbitrary described sauce pungent dried bean curd of claim 1-3, it is characterised in that: described
Flavoring is chilli oil and cumin powder forms according to the proportions that mass ratio is 2:1.
5. according to the arbitrary described sauce pungent dried bean curd of claim 1-3, it is characterised in that: described
Coagulator is the one in glucolactone, gypsum, calcium acetate, calcium chloride.
6. according to the arbitrary described sauce pungent dried bean curd of claim 1-3, it is characterised in that: described
Protective agent is the one in disodium hydrogen phosphate, sodium tartrate, sodium dihydrogen phosphate.
7. according to the arbitrary described sauce pungent dried bean curd of claim 1-3, it is characterised in that: described
Bittern is made up of following raw material by weight percentage: anise 0.4%, spiceleaf 0.3%, cassia bark
0.2%, five-spice powder 0.5%, salt 5%, white sugar 3%, Chinese prickly ash 0.5%, dark soy sauce 10%, life
Take out 8%, fennel 0.4%, tsaoko 0.2%, ginger 0.6%, sesame 0.8%, nutmeg 0.1%,
Chilli 0.3%, remaining be water.
Sauce pungent dried bean curd the most according to claim 7, it is characterised in that: described bittern
Preparation method is: by anise, spiceleaf, cassia bark, five-spice powder, Chinese prickly ash, fennel, tsaoko,
Ginger, sesame, nutmeg, chilli are bundled into spices bag with gauze, by spices bag after mixing
Put into big fire in water and boil 30-60min, in water, then add salt, white sugar, dark soy sauce, light soy sauce
After little fire continues to boil 8-16min, take out spices bag and i.e. obtain bittern.
9. a preparation method for the sauce pungent dried bean curd as described in claim 1-3 is arbitrary, it is special
Levy and be: the method comprises the following steps:
A, soya bean pretreatment: first soya bean clear water is cleaned afterwards and cold water is 1 according to mass ratio:
The ratio of 2.5 soaks 3-8h, flexible, without firmly feeling, do not take off robe, rubbing with the hands and open beans when being dipped into soya bean
Lobe is the most convex, when flap embrittlement does not sends out chaff；
B, slurrying process: take out after soaked soya bean clear water is cleaned and put in pulverizer
Row defibrination processes, and adds water according to the ratio that mass ratio is 1:2 of soya bean with water during defibrination
Defibrination, controls water pressure invariableness, water flow stationary, then is put by prepared soya-bean milk after filtering when adding water
Enter and get out after being further continued for after pot boils boiling 2-5min；
C, solidification stripping and slicing: after by coagulator and protective agent temperature being the depth of water solution of 20-25 DEG C,
The mixed aqueous solution obtained is quickly adding in the soya-bean milk that temperature is 75-79 DEG C and stirs,
Standing is frozen into Tofu pudding, puts in forming machine compressing, then after being bound up with gauze by Tofu pudding
It is cut into bulk and i.e. obtains dried bean curd block；
D, baking: put into by prepared dried bean curd block in the dryer that temperature is 80-90 DEG C, be dried
It is 10-14% to dried bean curd block water content；
E, stew in soy sauce: prepared dried bean curd block and thick chilli sauce are put into preprepared bittern simultaneously
Middle boiling with soft fire 1-2h closes fire, filters and pull dried bean curd out after standing 24h；
F, seasoning finished product: raise at surface brush after the dried bean curd squeezing extrusion bittern that stew in soy sauce is completed
Taste substance is put in baking box, controls temperature and is 160-180 DEG C, hot air circulation baking 15-18min,
Sauce pungent dried bean curd finished product is i.e. obtained again through sterilization, packaging.
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| CN106106804A (en) * | 2016-07-16 | 2016-11-16 | 马鞍山中安食品科技有限公司 | A kind of processing method of dried tofu |
| CN106922840A (en) * | 2017-04-21 | 2017-07-07 | 贵州健素食品科技有限公司 | The formula of walnut dried bean curd |
| CN106954681A (en) * | 2017-04-21 | 2017-07-18 | 贵州健素食品科技有限公司 | The processing technology of walnut dried bean curd |
| CN107242299A (en) * | 2017-06-28 | 2017-10-13 | 合肥市凤落河豆制食品有限公司 | A kind of preparation method of soy sauce pickled bean curd |
| CN107873862A (en) * | 2017-12-28 | 2018-04-06 | 安徽祈发食品有限责任公司 | A kind of mushroom dried bean curd and its processing method |
| CN110506801A (en) * | 2019-10-15 | 2019-11-29 | 合肥工业大学 | A kind of production method that The Rock Projecting Over The Yangtze River characteristic tea is dry |
| CN112471411A (en) * | 2020-12-11 | 2021-03-12 | 陈瑜 | Dried bean curd snack and preparation method thereof |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN106106804A (en) * | 2016-07-16 | 2016-11-16 | 马鞍山中安食品科技有限公司 | A kind of processing method of dried tofu |
| CN106922840A (en) * | 2017-04-21 | 2017-07-07 | 贵州健素食品科技有限公司 | The formula of walnut dried bean curd |
| CN106954681A (en) * | 2017-04-21 | 2017-07-18 | 贵州健素食品科技有限公司 | The processing technology of walnut dried bean curd |
| CN107242299A (en) * | 2017-06-28 | 2017-10-13 | 合肥市凤落河豆制食品有限公司 | A kind of preparation method of soy sauce pickled bean curd |
| CN107873862A (en) * | 2017-12-28 | 2018-04-06 | 安徽祈发食品有限责任公司 | A kind of mushroom dried bean curd and its processing method |
| CN110506801A (en) * | 2019-10-15 | 2019-11-29 | 合肥工业大学 | A kind of production method that The Rock Projecting Over The Yangtze River characteristic tea is dry |
| CN112471411A (en) * | 2020-12-11 | 2021-03-12 | 陈瑜 | Dried bean curd snack and preparation method thereof |
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