CN105815459A - Hard bean curd of chicken bouillon flavor and preparation method thereof - Google Patents
Hard bean curd of chicken bouillon flavor and preparation method thereof Download PDFInfo
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- CN105815459A CN105815459A CN201610176588.5A CN201610176588A CN105815459A CN 105815459 A CN105815459 A CN 105815459A CN 201610176588 A CN201610176588 A CN 201610176588A CN 105815459 A CN105815459 A CN 105815459A
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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 hard bean curd of chicken bouillon flavor and a preparation method thereof. The hard bean curd is prepared from, by weight, 120-220 parts of soybeans, 12-22 parts of chicken, 820-920 parts of bittern, 6-14 parts of coagulator, 4-12 parts of a protective agent and 17-27 parts of seasoner. The preparation method comprises the steps of pre-treatment of the soybeans, slurrying treatment, solidification and dicing, baking, marinating and seasoning and finished product obtaining. The preparation method is simple, easy to operate and low in cost, the prepared hard bean curd of chicken bouillon flavor is unique in flavor, and the problems that existing hard bean curd is singular in flavor, poor in elasticity and bad in mouthfeel are solved.
Description
Technical field
The present invention relates to food processing technology field, be specifically related to a kind of chicken juice taste dried tofu and system thereof
Preparation Method.
Background technology
Dried tofu is one famous snack, is deeply liked by everybody, its golden yellow color, and quality is tender,
More preferably, dried tofu is the reprocessing goods of bean curd to cold drinks and snachs, and dried tofu 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 of the multiple needed by human body such as ferrum, is described as " vegetarian ham ", containing substantial amounts of in dried tofu
Vegetable protein, diabetes patient also can relieved eat.
Being worth and edibility owing to dried tofu has better nutritivity, therefore the processing technique of dried tofu is also
Increasing, as the patent document of Publication No. CN105076478A discloses the making of dried tofu
Method, its operating procedure includes: take auxiliary and condiment and Chinese medicine adjuvant, auxiliary and condiment include Sal,
Rhizoma Zingiberis Recens, Bulbus Allii, Pericarpium Zanthoxyli, Fructus Capsici, anise, Cortex cinnamomi japonici (Ramulus Cinnamomi), Fructus Foeniculi, Herba Pelargonii Graveolentis and Rhizoma et radix valerianae, Chinese medicine accessory package
Include the Radix Angelicae Dahuricae, Fructus Amomi Rotundus, the Rhizoma Atractylodis Macrocephalae, Bulbus Lilii, the Rhizoma Anemarrhenae, the Radix Astragali, Radix Codonopsis, Radix Angelicae Sinensis, Flos Caryophylli, Ramulus Cinnamomi,
Obtain halogen raw material, standby；Make core material: take Semen Phaseoli, Semen phaseoli radiati, Semen Coicis and Semen Pisi sativi, add after pulverizing
Water boil, obtains core material cream, standby；Make bean base: be fabricated to the upper and lower be dried tofu layer,
Middle level is core material layer side stratiform bean 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 skin care,
Enrich blood, carry the manufacture method of dried tofu of airway dysfunction.Although the manufacture method of this dried tofu effectively carries
The health-care effect of high dried tofu makes it have skin care, the effect of gas of enriching blood, put forward, but due to
Containing substantial amounts of Chinese medicine ingredients in raw material so that the dried tofu prepared can not get in terms of taste
Ensure, the dried tofu 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 tofu, by
Following weight portion raw material composition: water 49%-53%, Semen sojae atricolor 45%-48%, monosodium glutamate 0.5%-1%,
Sal 1%-2%, coagulator 0.3%-0.8%, defoamer 0.1%-0.2%, spice 0.25%-0.6%.
First with sodium bicarbonate and cysteine mixed solution, Semen sojae atricolor is carried out immersion treatment, carry out steaming and decocting
Step, can reduce fishy smell composition therein, also can obtain the soybean peptide of low-molecular-weight, makes last
The dried tofu sheet made has the feature of excellent taste, has certain nutritive value.This dried tofu
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 tofu taste.
As from the foregoing, although existing dried tofu and processing technique thereof are the most diversified, but the most general
Store-through in dried tofu 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 chicken juice taste dried tofu and preparation method thereof, to solve numerous dried tofu
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 chicken juice taste dried tofu, it is made up of following raw material: Semen Glycines 120-220 part,
Carnis Gallus domesticus 12-22 part, salt 820-920 part, coagulator 6-14 part, protective agent 4-12 part, seasoning
Material 17-27 part.
Described chicken juice taste dried tofu is made up of following raw material: Semen Glycines 140-200 part, Carnis Gallus domesticus
14-20 part, salt 840-900 part, coagulator 8-12 part, protective agent 6-10 part, flavouring agent 19-25
Part.
Described chicken juice taste dried tofu is made up of following raw material: Semen Glycines 170 parts, 17 parts of Carnis Gallus domesticus,
870 parts of salt, 10 parts of coagulator, protective agent 8 parts, flavouring agent 22 parts.
Described flavouring agent 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 gluconic acid lactone, Gypsum Fibrosum, calcium acetate, calcium chloride.
Described protective agent is the one in disodium hydrogen phosphate, sodium tartrate, sodium dihydrogen phosphate.
Described salt is made up of following raw material by weight percentage: anistree 0.4%, Herba Pelargonii Graveolentis 0.3%,
Cortex cinnamomi japonici (Ramulus Cinnamomi) 0.2%, five spice powder 0.5%, Sal 5%, white sugar 3%, Pericarpium Zanthoxyli 0.5%, dark soy sauce 10%,
Light soy sauce 8%, Fructus Foeniculi 0.4%, Fructus Tsaoko 0.2%, Rhizoma Zingiberis Recens 0.9%, Semen Sesami 0.8%, Semen Myristicae 0.1%,
Remaining is water.
The preparation method of described salt is: by anise, Herba Pelargonii Graveolentis, Cortex cinnamomi japonici (Ramulus Cinnamomi), five spice powder, Pericarpium Zanthoxyli,
It is bundled into spice bag with gauze after Fructus Foeniculi, Fructus Tsaoko, Rhizoma Zingiberis Recens, Semen Sesami, Semen Myristicae, mix homogeneously, will
Spice bag is put into big fire in water and is boiled 30-60min, then in water add Sal, white sugar, dark soy sauce,
After the little fire of light soy sauce continues to boil 8-16min, take out spice bag and i.e. obtain salt.
Present invention also offers the preparation method of above-mentioned chicken juice taste dried tofu, the method includes following step
Rapid:
A, Semen Glycines pretreatment: first Semen Glycines clear water is cleaned afterwards and cold water is 1 according to mass ratio:
The ratio of 2.5 soaks 8-10h, flexible, without firmly feeling, do not take off robe, rubbing with the hands and open when being dipped into Semen Glycines
Semen Sojae Preparatum is the most convex, when flap embrittlement does not sends out bran；
B, slurrying process: take out after soaked Semen Glycines 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 Semen Glycines with water during defibrination
Defibrination, add water time control water pressure invariableness, water flow stationary, then is put by prepared bean milk after filtering
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 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 tofu block；
D, baking: put into by prepared dried tofu block in the dehydrator that temperature is 80-90 DEG C, be dried
It is 12-16% to dried tofu block water content；
E, stew in soy sauce: prepared dried tofu block and Carnis Gallus domesticus are put in preprepared salt simultaneously
Boiling with soft fire 1-2h closes fire, filters and pull dried tofu out after standing 24h；
F, seasoning finished product: raise at surface brush after the dried tofu squeezing extrusion salt 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,
Chicken juice taste dried tofu finished product is i.e. obtained again through sterilization, packaging.
The beneficial effects of the present invention is: the present invention first Semen Glycines 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 degeneration of protein, Er Qieneng
Enough making the Separation of Proteins that grinds out, form good sol, the bean milk ground is thin
Greasy uniformly overcoming because current are excessive, mill is thin, bean sticks 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 degeneration being heated after completing in bean milk alleviates abnormal flavour, 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 problem of frangible not molding, will be solidifying
Gu the dried tofu block that stripping and slicing completes to obtain carries out baking without enabling to dried tofu more consolidation, moreover it is possible to
The problem that solution dried tofu block to the full extent easily falls slag during stew in soy sauce so that dried tofu
Integrity preferably protected, during stew in soy sauce, dried tofu block and chicken block are put into from
Brewed brine water carries out stew in soy sauce, effectively Carnis Gallus domesticus Middle nutrition material and fragrance is penetrated in bean curd,
Making the dried tofu Carnis Gallus domesticus fragrance prepared naturally be difficult to loss, nutritive value is higher, this preparation side
Method is simple to operation, low cost and the chicken juice taste dried tofu unique flavor prepared, solve existing
There is the problem that dried tofu 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: Semen Glycines 120 parts, 12 parts of Carnis Gallus domesticus, 820 parts of salt, 6 parts of coagulator, protective agent 4
Part, flavouring agent 17 parts.
Making from brine is standby: by anise, Herba Pelargonii Graveolentis, Cortex cinnamomi japonici (Ramulus Cinnamomi), five spice powder, Pericarpium Zanthoxyli, Fructus Foeniculi, Fructus Tsaoko,
It is bundled into spice bag with gauze after Rhizoma Zingiberis Recens, Semen Sesami, Semen Myristicae, mix homogeneously, spice bag is put into water
30min is boiled in middle big fire, then adds Sal, white sugar, dark soy sauce, light soy sauce little fire continuation in water
After boiling 8min, take out spice bag and i.e. obtain salt.
Prepared by chicken juice taste dried tofu:
A, Semen Glycines pretreatment: first Semen Glycines 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 bean when being dipped into Semen Glycines
Lobe is the most convex, when flap embrittlement does not sends out bran；
B, slurrying process: take out after soaked Semen Glycines 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 Semen Glycines with water during defibrination
Defibrination, add water time control water pressure invariableness, water flow stationary, then is put by prepared bean milk after filtering
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 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 tofu block；
D, baking: prepared dried tofu block is put in the dehydrator that temperature is 80 DEG C, be dried to
Dried tofu block water content is 16%；
E, stew in soy sauce: prepared dried tofu block and Carnis Gallus domesticus are put in preprepared salt simultaneously
Boiling with soft fire 1h closes fire, filters and pull dried tofu out after standing 24h；
F, seasoning finished product: raise at surface brush after the dried tofu squeezing extrusion salt 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 chicken juice taste dried tofu finished product.
Embodiment two
Formula: Semen Glycines 220 parts, 22 parts of Carnis Gallus domesticus, 920 parts of salt, 14 parts of coagulator, protective agent
12 parts, flavouring agent 27 parts.
Making from brine is standby: by anise, Herba Pelargonii Graveolentis, Cortex cinnamomi japonici (Ramulus Cinnamomi), five spice powder, Pericarpium Zanthoxyli, Fructus Foeniculi, Fructus Tsaoko,
It is bundled into spice bag with gauze after Rhizoma Zingiberis Recens, Semen Sesami, Semen Myristicae, mix homogeneously, spice bag is put into water
60min is boiled in middle big fire, then adds Sal, white sugar, dark soy sauce, light soy sauce little fire continuation in water
After boiling 16min, take out spice bag and i.e. obtain salt.
Prepared by chicken juice taste dried tofu:
A, Semen Glycines pretreatment: first Semen Glycines clear water is cleaned afterwards and cold water is 1 according to mass ratio:
The ratio of 2.5 soaks 10h, flexible, without firmly feeling, do not take off robe, rubbing with the hands and open bean when being dipped into Semen Glycines
Lobe is the most convex, when flap embrittlement does not sends out bran；
B, slurrying process: take out after soaked Semen Glycines 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 Semen Glycines with water during defibrination
Defibrination, add water time control water pressure invariableness, water flow stationary, then is put by prepared bean milk after filtering
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 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 tofu block；
D, baking: prepared dried tofu block is put in the dehydrator that temperature is 90 DEG C, be dried to
Dried tofu block water content is 12%；
E, stew in soy sauce: prepared dried tofu block and Carnis Gallus domesticus are put in preprepared salt simultaneously
Boiling with soft fire 2h closes fire, filters and pull dried tofu out after standing 24h；
F, seasoning finished product: raise at surface brush after the dried tofu squeezing extrusion salt 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 chicken juice taste dried tofu finished product.
Embodiment three
Formula: Semen Glycines 140 parts, 14 parts of Carnis Gallus domesticus, 840 parts of salt, 8 parts of coagulator, protective agent 6
Part, flavouring agent 19 parts.
Making from brine is standby: by anise, Herba Pelargonii Graveolentis, Cortex cinnamomi japonici (Ramulus Cinnamomi), five spice powder, Pericarpium Zanthoxyli, Fructus Foeniculi, Fructus Tsaoko,
It is bundled into spice bag with gauze after Rhizoma Zingiberis Recens, Semen Sesami, Semen Myristicae, mix homogeneously, spice bag is put into water
30min is boiled in middle big fire, then adds Sal, white sugar, dark soy sauce, light soy sauce little fire continuation in water
After boiling 8min, take out spice bag and i.e. obtain salt.
Prepared by chicken juice taste dried tofu:
A, Semen Glycines pretreatment: first Semen Glycines 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 bean when being dipped into Semen Glycines
Lobe is the most convex, when flap embrittlement does not sends out bran；
B, slurrying process: take out after soaked Semen Glycines 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 Semen Glycines with water during defibrination
Defibrination, add water time control water pressure invariableness, water flow stationary, then is put by prepared bean milk after filtering
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 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 tofu block；
D, baking: prepared dried tofu block is put in the dehydrator that temperature is 80 DEG C, be dried to
Dried tofu block water content is 12%；
E, stew in soy sauce: prepared dried tofu block and Carnis Gallus domesticus are put in preprepared salt simultaneously
Boiling with soft fire 1h closes fire, filters and pull dried tofu out after standing 24h；
F, seasoning finished product: raise at surface brush after the dried tofu squeezing extrusion salt 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 chicken juice taste dried tofu finished product.
Embodiment four
Formula: Semen Glycines 200 parts, 20 parts of Carnis Gallus domesticus, 900 parts of salt, 12 parts of coagulator, protective agent
10 parts, flavouring agent 25 parts.
Making from brine is standby: by anise, Herba Pelargonii Graveolentis, Cortex cinnamomi japonici (Ramulus Cinnamomi), five spice powder, Pericarpium Zanthoxyli, Fructus Foeniculi, Fructus Tsaoko,
It is bundled into spice bag with gauze after Rhizoma Zingiberis Recens, Semen Sesami, Semen Myristicae, mix homogeneously, spice bag is put into water
60min is boiled in middle big fire, then adds Sal, white sugar, dark soy sauce, light soy sauce little fire continuation in water
After boiling 16min, take out spice bag and i.e. obtain salt.
Prepared by chicken juice taste dried tofu:
A, Semen Glycines pretreatment: first Semen Glycines clear water is cleaned afterwards and cold water is 1 according to mass ratio:
The ratio of 2.5 soaks 10h, flexible, without firmly feeling, do not take off robe, rubbing with the hands and open bean when being dipped into Semen Glycines
Lobe is the most convex, when flap embrittlement does not sends out bran；
B, slurrying process: take out after soaked Semen Glycines 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 Semen Glycines with water during defibrination
Defibrination, add water time control water pressure invariableness, water flow stationary, then is put by prepared bean milk after filtering
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 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 tofu block；
D, baking: prepared dried tofu block is put in the dehydrator that temperature is 90 DEG C, be dried to
Dried tofu block water content is 16%；
E, stew in soy sauce: prepared dried tofu block and Carnis Gallus domesticus are put in preprepared salt simultaneously
Boiling with soft fire 2h closes fire, filters and pull dried tofu out after standing 24h；
F, seasoning finished product: raise at surface brush after the dried tofu squeezing extrusion salt 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 chicken juice taste dried tofu finished product.
Embodiment five
Formula: Semen Glycines 170 parts, 17 parts of Carnis Gallus domesticus, 870 parts of salt, 10 parts of coagulator, protective agent
8 parts, flavouring agent 22 parts.
Making from brine is standby: by anise, Herba Pelargonii Graveolentis, Cortex cinnamomi japonici (Ramulus Cinnamomi), five spice powder, Pericarpium Zanthoxyli, Fructus Foeniculi, Fructus Tsaoko,
It is bundled into spice bag with gauze after Rhizoma Zingiberis Recens, Semen Sesami, Semen Myristicae, mix homogeneously, spice bag is put into water
45min is boiled in middle big fire, then adds Sal, white sugar, dark soy sauce, light soy sauce little fire continuation in water
After boiling 8-16min, take out spice bag and i.e. obtain salt.
Prepared by chicken juice taste dried tofu:
A, Semen Glycines pretreatment: first Semen Glycines clear water is cleaned afterwards and cold water is 1 according to mass ratio:
The ratio of 2.5 soaks 9h, flexible, without firmly feeling, do not take off robe, rubbing with the hands and open bean when being dipped into Semen Glycines
Lobe is the most convex, when flap embrittlement does not sends out bran；
B, slurrying process: take out after soaked Semen Glycines 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 Semen Glycines with water during defibrination
Defibrination, add water time control water pressure invariableness, water flow stationary, then is put by prepared bean milk after filtering
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 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 tofu block；
D, baking: prepared dried tofu block is put in the dehydrator that temperature is 85 DEG C, be dried to
Dried tofu block water content is 14%；
E, stew in soy sauce: prepared dried tofu block and Carnis Gallus domesticus are put in preprepared salt simultaneously
Boiling with soft fire 1.5h closes fire, filters and pull dried tofu out after standing 24h；
F, seasoning finished product: raise at surface brush after the dried tofu squeezing extrusion salt 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 chicken juice taste dried tofu 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 tofu, surface texture state, abnormal smells from the patient, group
Become 10 people subjective appreciation groups to embodiment in the present invention one, embodiment two, embodiment three, real
Execute example four, dried tofu that embodiment five is prepared is evaluated, and indices score value is 10 points,
Full marks are 30 points, and result takes the meansigma methods 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 chicken juice taste dried tofu that the present invention prepares is in color and luster, surface texture
The score value that state, abnormal smells from the patient aspect obtain, all more than 24 points, fully belongs to high-quality dried tofu series, because of
This is it may be concluded that the chicken juice taste dried tofu prepared by the present invention is in color and luster, surface texture
The mouthfeel that state, abnormal smells from the patient aspect solve numerous dried tofu 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 tofu product.
Claims (9)
1. a chicken juice taste dried tofu, it is characterised in that: it is made up of following raw material:
Semen Glycines 120-220 part, Carnis Gallus domesticus 12-22 part, salt 820-920 part, coagulator 6-14 part, protection
Agent 4-12 part, flavouring agent 17-27 part.
Chicken juice taste dried tofu the most according to claim 1, it is characterised in that: described chicken juice taste
Dried tofu is made up of following raw material: Semen Glycines 140-200 part, Carnis Gallus domesticus 14-20 part, salt
840-900 part, coagulator 8-12 part, protective agent 6-10 part, flavouring agent 19-25 part.
Chicken juice taste dried tofu the most according to claim 1, it is characterised in that: described chicken juice taste
Dried tofu is made up of following raw material: Semen Glycines 170 parts, 17 parts of Carnis Gallus domesticus, 870 parts of salt, solidifying
Gu agent 10 parts, protective agent 8 parts, flavouring agent 22 parts.
4. according to the arbitrary described chicken juice taste dried tofu of claim 1-3, it is characterised in that: described
Flavouring agent is chilli oil and cumin powder forms according to the proportions that mass ratio is 2:1.
5. according to the arbitrary described chicken juice taste dried tofu of claim 1-3, it is characterised in that: described
Coagulator is the one in gluconic acid lactone, Gypsum Fibrosum, calcium acetate, calcium chloride.
6. according to the arbitrary described chicken juice taste dried tofu 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 chicken juice taste dried tofu of claim 1-3, it is characterised in that: described
Salt is made up of following raw material by weight percentage: anise 0.4%, Herba Pelargonii Graveolentis 0.3%, Cortex cinnamomi japonici (Ramulus Cinnamomi)
0.2%, five spice powder 0.5%, Sal 5%, white sugar 3%, Pericarpium Zanthoxyli 0.5%, dark soy sauce 10%, life
Take out 8%, Fructus Foeniculi 0.4%, Fructus Tsaoko 0.2%, Rhizoma Zingiberis Recens 0.9%, Semen Sesami 0.8%, Semen Myristicae 0.1%,
Remaining is water.
Chicken juice taste dried tofu the most according to claim 7, it is characterised in that: described salt
Preparation method is: by anise, Herba Pelargonii Graveolentis, Cortex cinnamomi japonici (Ramulus Cinnamomi), five spice powder, Pericarpium Zanthoxyli, Fructus Foeniculi, Fructus Tsaoko,
It is bundled into spice bag with gauze after Rhizoma Zingiberis Recens, Semen Sesami, Semen Myristicae, mix homogeneously, spice bag is put into water
30-60min is boiled in middle big fire, and then in water, addition Sal, white sugar, dark soy sauce, the little fire of light soy sauce continue
Continue after boiling 8-16min, take out spice bag and i.e. obtain salt.
9. a preparation method for the chicken juice taste dried tofu as described in claim 1-3 is arbitrary, it is special
Levy and be: the method comprises the following steps:
A, Semen Glycines pretreatment: first Semen Glycines clear water is cleaned afterwards and cold water is 1 according to mass ratio:
The ratio of 2.5 soaks 8-10h, flexible, without firmly feeling, do not take off robe, rubbing with the hands and open when being dipped into Semen Glycines
Semen Sojae Preparatum is the most convex, when flap embrittlement does not sends out bran；
B, slurrying process: take out after soaked Semen Glycines 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 Semen Glycines with water during defibrination
Defibrination, add water time control water pressure invariableness, water flow stationary, then is put by prepared bean milk after filtering
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 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 tofu block；
D, baking: put into by prepared dried tofu block in the dehydrator that temperature is 80-90 DEG C, be dried
It is 12-16% to dried tofu block water content；
E, stew in soy sauce: prepared dried tofu block and Carnis Gallus domesticus are put in preprepared salt simultaneously
Boiling with soft fire 1-2h closes fire, filters and pull dried tofu out after standing 24h；
F, seasoning finished product: raise at surface brush after the dried tofu squeezing extrusion salt 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,
Chicken juice taste dried tofu finished product is i.e. obtained again through sterilization, packaging.
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| CN107361153A (en) * | 2017-07-11 | 2017-11-21 | 合肥市凤落河豆制食品有限公司 | A kind of secret Feng Le soy sauce pickled bean curds |
| CN107980917A (en) * | 2017-11-17 | 2018-05-04 | 安吉祖名豆制食品有限公司 | A kind of manufacture craft of snack dried bean curd |
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