CN106260061A - A kind of production method of beef dried tofu - Google Patents
A kind of production method of beef dried tofu Download PDFInfo
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- CN106260061A CN106260061A CN201610692692.XA CN201610692692A CN106260061A CN 106260061 A CN106260061 A CN 106260061A CN 201610692692 A CN201610692692 A CN 201610692692A CN 106260061 A CN106260061 A CN 106260061A
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- beef
- dried tofu
- baking
- production method
- semen glycines
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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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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
The invention discloses the production method of a kind of beef dried tofu, with Semen Glycines raw material, after making bean milk, add old altar sauerkraut juice, beef foam, under the conditions of suitable baking box baking so that bean curd easily shapes, uniform moisture distribution, then through cooking, stir-fry, uniform stirring, sterilization packaging obtain product；The product that the present invention produces has that crystallized ability is good, suffuses an exquisite fragrance all around, vinegar-pepper good to eat, mouthfeel is fresh and tender, the costly feature of comprehensive nutrient.
Description
Technical field
The invention belongs to food and food processing technology field, refer more particularly to the production method of a kind of beef dried tofu.
Background technology
Dried tofu is the one of bean product, is a kind of food often having in our daily life, owing to containing in dried tofu
Abundant protein, its lecithin contained can be removed the cholesterol being attached in blood vessel wall, prevent sclerosis of blood vessels, prevent cardiovascular disease
Disease, cardioprotection；And it is possibly together with several mineral materials, supplement calcium, prevent the osteoporosis caused because of calcium deficiency, promote skeleton
Growing, the most extremely advantageous to the bone growth of children's, old man, therefore it is liked by a lot of people.But it is as people couple
The raising that food value requires, the dried bean curd containing only single vegetable protein cannot meet public demand, and in beef
Containing sarcosine, vitamin B6, vitamin B12, different kinds of proteins and the trace element such as potassium, ferrum, to growth promoter and Post operation,
The people of aftercare supplement lose blood, the aspect thing such as repair tissue the most suitable, it is adaptable to sinking of QI of middle-JIAO, body of breathing hard are empty, muscles and bones acid
Soft, anemia prolonged illness and the dizzy people of yellowish complexion eat.Therefore, combine with dried bean curd the beef dried bean curd collection plant produced by beef
Albumen, animal proteinum, needed by human body nutritional labeling are integrated, nutrition more horn of plenty, can significantly meet the nutritional need of people.This
Outward, beef add membership make dried bean curd mouthfeel the most delicious tasty and refreshing, fragrance is pure.
Summary of the invention
The deficiencies in the prior art are overcome, it is provided that a kind of mouthfeel is tasty and refreshing, the beef dried tofu that is of high nutritive value during the object of the invention
Leisure food.
The present invention is achieved by the following technical programs:
The production method of a kind of beef dried tofu, comprises the steps:
1) choose good quality soybeans, be soaked in water 5-7 hour；Beef is cleaned, is ground into foam, stand-by；
2) with stopper, Semen Glycines being drained, the foaming Semen Glycines that will drain by soy bean milk making machine, break into bean milk, it is little that cooked beans slurry boils half
Time, boil again after boiling ten minutes；
3) select with old altar sauerkraut juice and convert bean milk；
4) with beef foam with select the bean milk converted and stir, add Gypsum Fibrosum, suppress 5-7 hour with gauze vanning；
5) bean curd cutting suppressed is put into baking box baking；
6) with Fructus Capsici, Oleum Brassicae campestris is cooked, and adds Pericarpium Zanthoxyli, Fructus Piperis, anise, salt, is then added together by the dried tofu that baking is good
Enter, stir；
7) sterilization, packed products.
Further, described step 1) in good quality soybeans refer to bright-coloured and glossy, full and straight uniform, without broken lobe,
N/D, without insect pest, without going mouldy, without the Semen Glycines of hanging wire.
Further, described step 1) in 2-4 times that consumption is Semen Glycines weight of water, water temperature is 20-30 DEG C.
Further, described step 4) in Gypsum Fibrosum be edible plaster, addition is 0.01-0.02 times of Semen Glycines weight.
Further, described step 4) the middle bean curd obtained through compacting, moisture is 65%-80%.
Further, described step 5) in baking box baking condition be: temperature is 75-90 DEG C, and vacuum is 0.02-
Baking 1.5～2 hours under 0.04MPa；Close vacuum, do not exit, continue baking 0.5 hour at 55-75 DEG C.
Further, described step 5) in bake complete dried tofu through baking box, moisture is 20%-30%.
Further, described step 1)～6) in, Semen Glycines, beef, old altar sauerkraut juice, Fructus Capsici, Oleum Brassicae campestris, Pericarpium Zanthoxyli, Fructus Piperis,
Anistree, the input amount of salt, according to weight ratio be, Semen Glycines: beef: old altar sauerkraut juice: Fructus Capsici: Oleum Brassicae campestris: Pericarpium Zanthoxyli: Fructus Piperis: anistree:
Salt=1:0.2:0.07-0.09::0.25:0.50:0.02:0.02:0.03:0.05.
The present invention compared with prior art, has the effect that
1, outward appearance is good
The bean curd suppressed is under the conditions of suitable baking box baking, and baking temperature is low, does not damage the epidermis of bean curd, does not damages
Beneficiating ingredient in beef, the dried tofu color and luster obtained is yellowish, and outward appearance is neat, inhales people's eyeball.
2, nutritious
Rich in needed by human body elements such as animal and plant albumen, ferrum, potassium, the nutritional need of people can be met.
3, mouthfeel is good
Mouthfeel is fresh and tender, soft the most flexible.
4, delicious
Fragrant peppery good to eat, good taste.
To sum up, the present invention is with Semen Glycines, beef as major ingredient, under the conditions of suitable baking box baking, makes bean curd easily shape, water
Point be uniformly distributed, then after culinary art, stir-frying, the beef dried tofu obtained has that crystallized ability is good, suffuses an exquisite fragrance all around, vinegar-pepper good to eat,
Mouthfeel is fresh and tender, color is vivid, the costly feature of comprehensive nutrient.
Detailed description of the invention
Below in conjunction with embodiment, technical scheme is further described, but claimed scope is not limited to
In described.
Embodiment 1
1) good quality soybeans 10kg is chosen, with 20kg water soaking 7 hours；2.0Kg beef is cleaned, smashes into foam, stand-by；
2) with stopper, Semen Glycines being drained, the foaming Semen Glycines that will drain by soy bean milk making machine, break into bean milk, cooked beans starches half an hour, opens
Boil again after Guo ten minutes；
3) select with 0.7kg old altar sauerkraut juice and convert bean milk；
4) with beef foam with select the bean milk converted and stir, add 0.15kg Gypsum Fibrosum, suppress 7 hours with gauze vanning,
Control bean curd moisture at 65%-80%；
5) bean curd cutting suppressed is put into baking box baking, in baking box baking condition be: temperature is 75-90 DEG C, vacuum
Degree is baking 1.5 hours under 0.02～0.04MPa；Close vacuum, do not exit, continue baking 0.5 hour at 55-75 DEG C, roasting
Make complete dried tofu moisture Control at 20%-30%；
6) use Fructus Capsici 2.5Kg, Oleum Brassicae campestris 5.0Kg to cook, add Pericarpium Zanthoxyli 0.2kg, Fructus Piperis 0.2kg, anistree 0.3kg, salt
0.5kg stir-fries, and is then added together by the dried tofu that baking is good, stirs
7) beef dried tofu is carried out sterilization processing, packed products.
Embodiment 2
1) good quality soybeans 10kg is chosen, with 30kg water soaking 5 hours；2.0Kg beef is cleaned, smashes into foam, stand-by；
2) with stopper, Semen Glycines being drained, the foaming Semen Glycines that will drain by soy bean milk making machine, break into bean milk, cooked beans starches half an hour, opens
Boil again after Guo ten minutes；
3) select with 0.8kg old altar sauerkraut juice and convert bean milk；
4) with beef foam with select the bean milk converted and stir, 0.2kg Gypsum Fibrosum is added, with gauze vanning compacting 6 hours, control
Bean curd moisture is at 65%-80%；
5) bean curd cutting suppressed is put into baking box baking, in baking box baking condition be: temperature is 75-90 DEG C, vacuum
Degree is baking 1.9 hours under 0.02～0.04MPa；Close vacuum, do not exit, continue baking 0.5 hour at 55-75 DEG C, roasting
Make complete dried tofu moisture Control at 20%-30%；
6) use Fructus Capsici 2.5Kg, Oleum Brassicae campestris 5.0Kg to cook, add Pericarpium Zanthoxyli 0.2kg, Fructus Piperis 0.2kg, anistree 0.3kg, salt
0.5kg stir-fries, and is then added together by the dried tofu that baking is good, stirs；
7) beef dried tofu is carried out sterilization processing, packed products
Embodiment 3
1) good quality soybeans 10kg is chosen, with 40kg water soaking 6 hours；2.0Kg beef is cleaned, smashes into foam, stand-by；
2) with stopper, Semen Glycines being drained, the foaming Semen Glycines that will drain by soy bean milk making machine, break into bean milk, cooked beans starches half an hour, opens
Boil again after Guo ten minutes；
3) select with 0.9kg old altar sauerkraut juice and convert bean milk；
4) with beef foam with select the bean milk converted and stir, 0.1kg Gypsum Fibrosum is added, with gauze vanning compacting 5 hours, control
Bean curd moisture is at 65%-80%；
5) bean curd cutting suppressed is put into baking box baking, in baking box baking condition be: temperature is 75-90 DEG C, vacuum
Degree is baking 1.7 hours under 0.02～0.04MPa；Close vacuum, do not exit, continue baking 0.5 hour at 55-75 DEG C, roasting
Make complete dried tofu moisture Control at 20%-30%；
6) use Fructus Capsici 2.5Kg, Oleum Brassicae campestris 5.0Kg to cook, add Pericarpium Zanthoxyli 0.2kg, Fructus Piperis 0.2kg, anistree 0.3kg, salt
0.5kg stir-fries, and is then added together by the dried tofu that baking is good, stirs；
7) beef dried tofu is carried out sterilization processing, packed products.
Embodiment 4
1) good quality soybeans 10kg is chosen, with 26kg water soaking 6.3 hours；2.0Kg beef is cleaned, smashes into foam, stand-by；
2) with stopper, Semen Glycines being drained, the foaming Semen Glycines that will drain by soy bean milk making machine, break into bean milk, cooked beans starches half an hour, opens
Boil again after Guo ten minutes；
3) select with 0.77kg old altar sauerkraut juice and convert bean milk；
4) with beef foam with select the bean milk converted and stir, add 0.16kg Gypsum Fibrosum, suppress 5.7 with gauze vanning little
Time, control bean curd moisture at 65%-80%；
5) bean curd cutting suppressed is put into baking box baking, in baking box baking condition be: temperature is 75-90 DEG C, vacuum
Degree is baking 1.5 hours under 0.02～0.04MPa；Close vacuum, do not exit, continue baking 0.5 hour at 55-75 DEG C, roasting
Make complete dried tofu moisture Control at 20%-30%；
6) use Fructus Capsici 2.5Kg, Oleum Brassicae campestris 5.0Kg to cook, add Pericarpium Zanthoxyli 0.2kg, Fructus Piperis 0.2kg, anistree 0.3kg, salt
0.5kg stir-fries, and is then added together by the dried tofu that baking is good, stirs；
7) beef dried tofu is carried out sterilization processing, packed products
Embodiment 5
1) good quality soybeans 10kg is chosen, with 23kg water soaking 5.2 hours；2.0Kg beef is cleaned, smashes into foam, stand-by；
2) with stopper, Semen Glycines being drained, the foaming Semen Glycines that will drain by soy bean milk making machine, break into bean milk, cooked beans starches half an hour, opens
Boil again after Guo ten minutes；
3) select with 0.84kg old altar sauerkraut juice and convert bean milk；
4) with beef foam with select the bean milk converted and stir, add 0.11kg Gypsum Fibrosum, suppress 6.3 hours with gauze vanning,
Control bean curd moisture at 65%-80%；
5) bean curd cutting suppressed is put into baking box baking, in baking box baking condition be: temperature is 75-90 DEG C, vacuum
Degree is baking 2 hours under 0.02～0.04MPa；Close vacuum, do not exit, continue baking 0.5 hour, baking at 55-75 DEG C
Complete dried tofu moisture Control is at 20%-30%；
6) use Fructus Capsici 2.5Kg, Oleum Brassicae campestris 5.0Kg to cook, add Pericarpium Zanthoxyli 0.2kg, Fructus Piperis 0.2kg, anistree 0.3kg, salt
0.5kg stir-fries, and is then added together by the dried tofu that baking is good, stirs；
7) beef dried tofu is carried out sterilization processing, packed products.
The product obtaining embodiment 1 to embodiment 5, has carried out foretasting test and appraisal, mainly in terms of outward appearance, mouthfeel, taste
Test and assess.Evaluating result is as follows:
Outward appearance: shape neat, glossy, after extruding, no liquid is oozed out
Mouthfeel: mouthfeel is fresh and tender, soft the most flexible.
Taste: Chewy, fragrant peppery, the degree of saltiness is suitable.
Claims (8)
1. the production method of a beef dried tofu, it is characterised in that described production technology is carried out as steps described below:
1) choose good quality soybeans, be soaked in water 5-7 hour；Beef is cleaned, is ground into foam, stand-by；
2) with stopper, Semen Glycines being drained, the foaming Semen Glycines that will drain by soy bean milk making machine, break into bean milk, cooked beans slurry is boiled half an hour, is opened
Boil again after Guo ten minutes；
3) select with old altar sauerkraut juice and convert bean milk；
4) with beef foam with select the bean milk converted and stir, add Gypsum Fibrosum, suppress 5-7 hour with gauze vanning；
5) bean curd cutting suppressed is put into baking box baking；
6) with Fructus Capsici, Oleum Brassicae campestris is cooked, and adds Pericarpium Zanthoxyli, Fructus Piperis, anise, salt, is then added together by the dried tofu that baking is good, stir
Mix uniformly；
7) sterilization, packed products.
A kind of production method of beef dried tofu, it is characterised in that: described step 1) in good quality soybeans
Refer to bright-coloured and glossy, full and straight uniform, without broken lobe, N/D, go mouldy without insect pest, nothing, without the Semen Glycines of hanging wire.
A kind of production method of beef dried tofu, it is characterised in that: described step 1) in the consumption of water
For 2-4 times of Semen Glycines weight, water temperature is 22-28 DEG C.
A kind of production method of beef dried tofu, it is characterised in that: described step 4) in Gypsum Fibrosum for food
With Gypsum Fibrosum, addition is 0.01-0.02 times of Semen Glycines weight.
A kind of production method of beef dried tofu, it is characterised in that: described step 4) middle through compacting
The bean curd obtained, moisture is 65%-80%.
A kind of production method of beef dried tofu, it is characterised in that: described step 5) in baking box bake
Condition processed is: temperature is 75-90 DEG C, and vacuum is baking 1.5～2 hours under 0.02-0.04MPa；Close vacuum, do not exit,
Continue baking 0.5 hour at 55-75 DEG C.
A kind of production method of beef dried tofu, it is characterised in that: described step 5) in through baking box
Baking complete dried tofu, moisture is 20%-30%.
A kind of production method of beef dried tofu, it is characterised in that: described step 1)～6) in, yellow
Bean, beef, old altar sauerkraut juice, Fructus Capsici, Oleum Brassicae campestris, Pericarpium Zanthoxyli, Fructus Piperis, anise, the input amount of salt, according to weight ratio be, Semen Glycines: cattle
Meat: old altar sauerkraut juice: Fructus Capsici: Oleum Brassicae campestris: Pericarpium Zanthoxyli: Fructus Piperis: anistree: salt=1:0.2:0.070.09::0.25:0.50:0.02:
0.02:0.03:0.05。
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| Application Number | Priority Date | Filing Date | Title |
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| CN201610692692.XA CN106260061A (en) | 2016-08-19 | 2016-08-19 | A kind of production method of beef dried tofu |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201610692692.XA CN106260061A (en) | 2016-08-19 | 2016-08-19 | A kind of production method of beef dried tofu |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110037123A (en) * | 2019-05-16 | 2019-07-23 | 周利平 | A kind of manufacture craft of beef bean product |
| CN110169544A (en) * | 2019-05-21 | 2019-08-27 | 淮阴工学院 | The preparation method of meat products and the compound snack food of dried bean curd |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103155997A (en) * | 2013-03-20 | 2013-06-19 | 宜宾市南溪区孝善坊食品有限公司 | Preparation method of handmade dried bean curd containing meat |
| CN103461516A (en) * | 2012-06-06 | 2013-12-25 | 柞水县豆制品加工农民专业合作社 | Processing technology of stone milled tofu |
| CN105707284A (en) * | 2016-03-24 | 2016-06-29 | 镇远乐豆坊食品有限公司 | Spicy dried tofu and making method thereof |
-
2016
- 2016-08-19 CN CN201610692692.XA patent/CN106260061A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103461516A (en) * | 2012-06-06 | 2013-12-25 | 柞水县豆制品加工农民专业合作社 | Processing technology of stone milled tofu |
| CN103155997A (en) * | 2013-03-20 | 2013-06-19 | 宜宾市南溪区孝善坊食品有限公司 | Preparation method of handmade dried bean curd containing meat |
| CN105707284A (en) * | 2016-03-24 | 2016-06-29 | 镇远乐豆坊食品有限公司 | Spicy dried tofu and making method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110037123A (en) * | 2019-05-16 | 2019-07-23 | 周利平 | A kind of manufacture craft of beef bean product |
| CN110169544A (en) * | 2019-05-21 | 2019-08-27 | 淮阴工学院 | The preparation method of meat products and the compound snack food of dried bean curd |
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Application publication date: 20170104 |