CN107114485A - A kind of ash training dried bean curd and preparation method thereof - Google Patents
A kind of ash training dried bean curd and preparation method thereof Download PDFInfo
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- CN107114485A CN107114485A CN201710216240.9A CN201710216240A CN107114485A CN 107114485 A CN107114485 A CN 107114485A CN 201710216240 A CN201710216240 A CN 201710216240A CN 107114485 A CN107114485 A CN 107114485A
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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 present invention relates to a kind of preparation method of ash training dried bean curd, methods described is including bean curd is cleaned, stripping and slicing, and ash training in plant ash is embedded in after being wrapped up in paper bag；Then cut into slices, halogen is boiled in thick gravy；Carry out frying again and obtain product.The ash training dried bean curd that the present invention is obtained in shallow dark reddish brown, soft texture, it is neither too hard, nor too soft, have that chewiness, the degree of saltiness be suitable, pure flavor.Both the quality and local flavor of bean curd had been optimized, the nutritive value of bean curd is also improved, new thinking is provided for exploitation novel tofu food.
Description
Technical field
The invention belongs to food processing field, and in particular to a kind of ash training dried bean curd and preparation method thereof.
Background technology
Bean curd is one of most popular traditional soybean product of China, but because its moisture and nutrition content are high, it is easy to grow
Raw microorganism and cause it is putrid and deteriorated, even if under refrigerated conditions shelf life also only have 2 days~3 days, seriously constrain bean curd
Market circulation.Dried bean curd（Also referred to as dried bean curd）It is the reprocessing product of bean curd, it can retain the color of bean curd well
And nutritive value, shelf life is extended, the portable food such as snacks can be conveniently fabricated again, is easy to consumer to carry and edible, together
When can also mix different flavor to meet the hobby of different consumers, in leisure food market increasingly by consumer's
Favor.
It is many that most of moisture in bean curd is removed using upper plate compacting when tradition makes dried bean curd using bean curd, then
Carry out stew in soy sauce, baking and finished product is made, however, such pressing operation is easily destroyed the texture of bean curd, and baking process can be caused
Differ inside the heated inequality of bean curd, dried bean curd with surface baking degree, influence the quality of dried bean curd.
Ash training bean curd refers to that, using plant ash and bean curd as the tofu product of primary raw material, new fresh bean curd is embedded in plant ash by it
In, the moisture in bean curd is adsorbed using plant ash, bean curd dehydration is hardened, then is prepared from through frying or baking.Plant ash is not
Only containing abundant trace element, also with anti-corrosion, drying and preservation.For example, Chinese patent application
201110211574.X discloses a kind of ash training bean curd, and by fresh bean curd squeezing drainage, then and seasoning its preparation method is
Material is mixed carries out grey training in plant ash, and then baking is made.However, the dried bean curd product being prepared out is easily destroyed beans
Rotten texture, flavoring has not been able to thoroughly be impregnated with dried bean curd, while because heated inequality causes dried bean curd baking in cooking process
Degree differs, and has a strong impact on the quality of dried bean curd.
The content of the invention
In order to solve the above technical problems, the invention provides a kind of ash training dried bean curd and preparation method thereof, prepared by the present invention
The ash training dried bean curd of acquisition in shallow dark reddish brown, soft texture, it is neither too hard, nor too soft, have that chewiness, the degree of saltiness be suitable, pure flavor.Both optimized
The quality and local flavor of bean curd, also improve the nutritive value of bean curd, and new thinking is provided for exploitation novel tofu food.
Therefore, in one aspect, the invention provides a kind of preparation method of ash training dried bean curd, methods described includes：
Step 1：Bean curd is cleaned to, is cut into thick 1.2 cm-1.8 cm bulk, is wrapped up in, is embedded in plant ash with paper bag, ash training 5 days-
7 days, obtain ash training bean curd；
Step 2：The ash is trained into the sheet that bean curd is cut into thick 0.6 cm-0.9 cm, halogen boils 30 min-50min in thick gravy；
Step 3：By the good sheet ash training bean curd min-6min of frying 4 in oil of stew in soy sauce in step 2, ash training dried bean curd is obtained.
In another aspect, present invention also offers the ash training dried bean curd prepared by the above method.
Beneficial effect：The preparation method that the present invention is provided avoids the technique suppressed bean curd, so as to avoid damage to
The texture of bean curd；Replace toasting with frying so that dried bean curd is heated evenly, more tasty；By adjusting ash training, stew in soy sauce technique,
Grey training, then flavouring material stew in soy sauce are first carried out using new fresh bean curd, the ash training dried bean curd of acquisition is in good taste, color and luster is in shallow dark reddish brown, chewing
Property is good.
Embodiment
The present invention relates to a kind of preparation method of ash training dried bean curd, methods described includes：
Step 1：Bean curd is cleaned to, is cut into thick 1.2 cm -1.8 cm thumbnail, is wrapped up in, is embedded in plant ash with paper bag, ash training 5
My god -7 days, obtain ash training bean curd；
Step 2：The ash is trained into the sheet that bean curd is cut into thick 0.6 cm-0.9 cm, halogen boils 30 min-50 min in thick gravy；
Step 3：By the good sheet ash training bean curd min-6 min of frying 4 in oil of stew in soy sauce in step 2, cooling obtains ash training beans
Corruption is dry.
In the present invention, it is preferred to newly rarely have dense beany flavour, glossy, free from admixture, smooth bean curd, preferred hardness is 4.3
N-4.6 N, elasticity are 2.34 mm-2.38 mm（The method of part according to embodiments of the present invention is determined）Bean curd be used as raw material.
In the present invention, it is preferred to grey or grey black and the dry, plant ash of careful free from admixture, to the sources of initial raw materials of plant ash
Without particular/special requirement.
In step 1, the length and width to thumbnail is not particularly limited, for example, can for thick 1.2 cm -1.8 cm,
Long 8 cm -9 cm, wide 5 cm -6 cm bulk, if but thumbnail is blocked up, and in ash training, plant ash is difficult to fully absorb
Moisture in bean curd, influence uniform moisture distribution.The paper is preferred to use the preferable food-grade paper of water imbibition.
In step 2, the thick gravy is preferred to use following methods preparation：
Fresh pig bone is cleaned, is put into clear water and boils 10 min deodorizations, is taken out, is reentered into and is placed with shallot, ginger in advance
Clear water in the h of big fire infusion 1, then the h of small fire infusion 2 again, removes impurity and obtains meat soup, standby；
Anise, cloves, cassia bark and black pepper are put into gauze and tightened, is put into meat soup, according to 22 g of 1000mL meat soups correspondence
Salt, 10 g granulated sugar, 6 g chilli powders, 20 g soy sauce, 0.4 g black peppers, the ratio of 5 g monosodium glutamates and 2 g five-spice powders, are added
Thick gravy is made in above condiment, the min of infusion 30.It is highly preferred that corresponding to 1000mL meat soups, the amount for the condiment being put into gauze is 2
G anises, 2 g cloves, 5 g cassia barks and 2 g black peppers.
It is preferred that the mass volume ratio of ash training bean curd and thick gravy is 1:8-1:12nd, preferably 1:10（Quality, g；Volume, ml）, it is excellent
Progress halogen at 80 DEG C ~ 90 DEG C is selected in boil.
In step 3, preferably before frying, handle oily, specifically, oil poured into pot, heated with small fire,
Chinese prickly ash, numb green pepper and anise, which are put into, after oily heat blasts fragrance.To the oil without specifically limited in the present invention, but preferably vegetable oil, example
Such as, ready-mixed oil can be used.
The invention further relates to the ash training dried bean curd obtained by method made above.
Embodiment
By following examples, the present invention will be described in further detail：
Embodiment 1
A kind of preparation method of ash training dried bean curd, is prepared according to following steps：
（1）The selection of bean curd, plant ash
Selection newly rarely has dense beany flavour, glossy, free from admixture, smooth, the N of hardness 4.5, elastic 2.34 mm bean curd；Selection ash
Color or grey black and drying, the plant ash of careful free from admixture；
（2）Bean curd ash training
Bean curd is cleaned, thick 1.2 cm, long 8 cm, wide 6 cm thumbnail is cut into, vegetation is embedded in after being wrapped up in food-grade with paper bag
In ash, plant ash is set to fully absorb the moisture in thumbnail, ash training 6 days is taken out and cleaned, and obtains ash training bean curd；
（3）The preparation of thick gravy
Fresh pig bone head is cleaned, is put into clear water and boils 10 min deodorizations, taking-up is reentered into is placed with shallot, ginger in advance
Clear water in the h of big fire infusion 1, then the h of small fire infusion 2 again, removes impurity and obtains meat soup, standby；
（4）The allotment of thick gravy
2 g anises, 2 g cloves, 5 g cassia barks and 2 g black peppers are put into gauze and tightened, are put into meat soup, according to 1000mL
22 g salt, 10 g granulated sugar, 6 g chilli powders, 20 g soy sauce, 0.4 g black peppers, 5 g monosodium glutamates and 2 g are separately added into meat soup
Thick gravy is made in five-spice powder, the min of infusion 30；
（5）Halogen is boiled
Will（2）The ash training bean curd of preparation is cut into thick 0.6 cm sheet, weighs 50 g ash training thumbnails, is put into 500 mL thick gravies
In, halogen boils 40 min at 80 DEG C；
（6）Frying
Golden dragonfish ready-mixed oil is poured into pot, heated with small fire, being put into Chinese prickly ash, numb green pepper and anise after oil heat blasts fragrance, pours into
The well-done sheet ash training abundant min of frying 5 of bean curd of halogen, cooling obtains ash training dried bean curd.
Acquisition ash training dried bean curd in shallow dark reddish brown, soft texture, it is neither too hard, nor too soft, have chewiness, mouthfeel good.
Embodiment 2
A kind of preparation method of ash training dried bean curd, is prepared according to following steps：
（1）The selection of bean curd, plant ash
Selection newly rarely has dense beany flavour, glossy, free from admixture, smooth, and hardness is the bean curd that 4.3 N, elasticity are 2.35 mm；Choosing
Select grey or grey black and drying, the plant ash of careful free from admixture；
（2）Bean curd ash training
Bean curd is cleaned, thick 1.6 cm, long 9 cm, wide 5 cm thumbnail is cut into, vegetation is embedded in after being wrapped up in food-grade with paper bag
In ash, plant ash is set to fully absorb the moisture in bean curd, ash training 7 days is taken out and cleaned, and obtains ash training bean curd；
（3）The preparation of thick gravy
Fresh pig bone head is cleaned, is put into clear water and boils 10 min deodorizations, taking-up is reentered into is placed with shallot, ginger in advance
Clear water in the h of big fire infusion 1, then the h of small fire infusion 2 again, removes impurity and obtains meat soup, standby；
（4）The allotment of thick gravy
2 g anises, 2 g cloves, 5 g cassia barks and 2 g black peppers are put into gauze and tightened, are put into meat soup, according to 1000mL
22 g salt, 10 g granulated sugar, 6 g chilli powders, 20 g soy sauce, 0.4 g black peppers, 5 g monosodium glutamates and 2 g are separately added into meat soup
Thick gravy is made in five-spice powder, the min of infusion 30；
（5）Halogen is boiled
Will（2）The ash training bean curd of preparation is cut into the cm of thickness 0.8 sheet, weighs 60 g ash training thumbnails, is put into 720 mL thick gravies
In, halogen boils 30 min at 90 DEG C；
（6）Frying
Golden dragonfish ready-mixed oil is poured into pot, heated with small fire, being put into Chinese prickly ash, numb green pepper and anise after oil heat blasts fragrance, pours into
The well-done sheet ash training abundant min of frying 6 of bean curd of halogen, cooling obtains ash training dried bean curd.
Acquisition ash training dried bean curd in shallow dark reddish brown, soft texture, it is neither too hard, nor too soft, have chewiness, mouthfeel good.
Embodiment 3
A kind of preparation method of ash training dried bean curd, is prepared according to following steps：
（1）The selection of bean curd, plant ash
Selection newly rarely has dense beany flavour, glossy, free from admixture, smooth, and hardness is the bean curd that 4.6 N, elasticity are 2.38 mm；Choosing
Select grey or grey black and drying, the plant ash of careful free from admixture；
（2）Bean curd ash training
Bean curd is cleaned, thick 1.8 cm, long 9 cm, wide 6 cm thumbnail is cut into, vegetation is embedded in after being wrapped up in food-grade with paper bag
In ash, plant ash is set to fully absorb the moisture in bean curd, ash training 5 days is taken out and cleaned, and obtains ash training bean curd；
（3）The preparation of thick gravy
Fresh pig bone head is cleaned, is put into clear water and boils 10 min deodorizations, taking-up is reentered into is placed with shallot, ginger in advance
Clear water in the h of big fire infusion 1, then the h of small fire infusion 2 again, removes impurity and obtains meat soup, standby；
（4）The allotment of thick gravy
2 g anises, 2 g cloves, 5 g cassia barks and 2 g black peppers are put into gauze and tightened, are put into meat soup, according to 1000mL
22 g salt, 10 g granulated sugar, 6 g chilli powders, 20 g soy sauce, 0.4 g black peppers, 5 g monosodium glutamates and 2 g are separately added into meat soup
Thick gravy is made in five-spice powder, the min of infusion 30；
（5）Halogen is boiled
Will（2）The ash training bean curd of preparation is cut into thick 0.9 cm sheet, weighs 50 g ash training thumbnails, is put into 550 mL thick gravies
In, halogen boils 35 min at 85 DEG C；
（6）Frying
Golden dragonfish ready-mixed oil is poured into pot, heated with small fire, being put into Chinese prickly ash, numb green pepper and anise after oil heat blasts fragrance, pours into
The well-done sheet ash training abundant min of frying 4 of bean curd of halogen, cooling obtains ash training dried bean curd.
Acquisition ash training dried bean curd in shallow dark reddish brown, soft texture, it is neither too hard, nor too soft, have chewiness, mouthfeel good.
Test example 1
Using Texture instrument（TMS-Pro）To used in embodiment 1-3 raw material bean curd,（2）The ash training obtained in " training of bean curd ash "
Bean curd and final ash training bean curd dryed product are measured.It is as follows using parameter：Cylindrical probe（Φ10mm）Speed before test
120mm/min, compression ratio 50%, starting point induction force 1.0N.As a result it is as shown in table 1：
Table 1
As can be seen from the above table, neither too hard, nor too soft, the elastic good, chewiness of ash training dried bean curd that the present invention is obtained is good.
Claims (10)
1. a kind of preparation method of ash training dried bean curd, methods described includes：
Step 1：Bean curd is cleaned to, is cut into thick 1.2 cm -1.8 cm thumbnail, is wrapped up in, is embedded in plant ash with paper bag, ash training 5
My god -7 days, obtain ash training bean curd；
Step 2：The ash is trained into the sheet that bean curd is cut into thick 0.6 cm-0.9 cm, halogen boils 30 min-50 min in thick gravy；
Step 3：By the good sheet ash training bean curd min-6 min of frying 4 in oil of stew in soy sauce in step 2, cooling obtains ash training beans
Corruption is dry.
2. preparation method as claimed in claim 1, it is characterised in that the hardness of the bean curd is 4.3 N-4.6 N.
3. preparation method as claimed in claim 1 or 2, it is characterised in that the elasticity of the bean curd is 2.34 mm-2.38
mm。
4. preparation method as claimed in claim 1, it is characterised in that the paper in step 1 is food-grade paper.
5. preparation method as claimed in claim 1, it is characterised in that the thick gravy in step 2 is prepared using following methods：
Fresh pig bone is cleaned, is put into clear water and boils 10 min deodorizations, is taken out, is reentered into and is placed with shallot, ginger in advance
Clear water in the h of big fire infusion 1, then the h of small fire infusion 2 again, removes impurity and obtains meat soup, standby；
Anise, cloves, cassia bark and black pepper are put into gauze and tightened, is put into the meat soup, according to 1000mL meat soups correspondence
22 g salt, 10 g granulated sugar, 6 g chilli powders, 20 g soy sauce, 0.4 g black peppers, the ratio of 5 g monosodium glutamates and 2 g five-spice powders,
Above condiment is added, thick gravy is made in the min of infusion 30.
6. preparation method as claimed in claim 1, it is characterised in that the mass body of ash training bean curd described in step 2 and thick gravy
Product is than being 1:8-1:12nd, preferably 1:10, mass unit is g, and volume unit is ml.
7. preparation method as claimed in claim 1, it is characterised in that in step 2, progress halogen is boiled at 80 DEG C ~ 90 DEG C.
8. preparation method as claimed in claim 1, it is characterised in that in step 3, before the frying, pot is poured into by oil
In, heated with small fire, being put into Chinese prickly ash, numb green pepper and anise after oil heat blasts fragrance.
9. preparation method as claimed in claim 8, it is characterised in that in step 3, the oil is vegetable oil.
10. the ash training dried bean curd prepared as the method any one of claim 1-9.
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| CN201710216240.9A CN107114485A (en) | 2017-04-05 | 2017-04-05 | A kind of ash training dried bean curd and preparation method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108522660A (en) * | 2018-03-17 | 2018-09-14 | 北京好仁缘食品有限公司 | A kind of preparation method of bean curd stick silk |
| CN112493414A (en) * | 2020-11-30 | 2021-03-16 | 洛阳市伊水湾农产品开发有限公司 | Marinated dried bean curd and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101658271A (en) * | 2008-08-28 | 2010-03-03 | 臧德坤 | Method for making dried bean curd |
| CN103828935A (en) * | 2012-11-20 | 2014-06-04 | 刘泽霖 | Making technology of spiced dried bean curd |
| CN106490501A (en) * | 2016-10-10 | 2017-03-15 | 河北乐寿食品有限公司 | A kind of processing method of sauced duck meat |
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2017
- 2017-04-05 CN CN201710216240.9A patent/CN107114485A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101658271A (en) * | 2008-08-28 | 2010-03-03 | 臧德坤 | Method for making dried bean curd |
| CN103828935A (en) * | 2012-11-20 | 2014-06-04 | 刘泽霖 | Making technology of spiced dried bean curd |
| CN106490501A (en) * | 2016-10-10 | 2017-03-15 | 河北乐寿食品有限公司 | A kind of processing method of sauced duck meat |
Non-Patent Citations (1)
| Title |
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| 查玉港: "灰培豆腐https://baike.***.com/history/%E7%81%B0%E5%9F%B9%E8%B1%86%E8%85%90/6210493/95790197", 《百度百科》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108522660A (en) * | 2018-03-17 | 2018-09-14 | 北京好仁缘食品有限公司 | A kind of preparation method of bean curd stick silk |
| CN112493414A (en) * | 2020-11-30 | 2021-03-16 | 洛阳市伊水湾农产品开发有限公司 | Marinated dried bean curd and preparation method thereof |
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Application publication date: 20170901 |