CN107646987A - A kind of preparation method of dried beancurd with spiced sauce - Google Patents
A kind of preparation method of dried beancurd with spiced sauce Download PDFInfo
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- CN107646987A CN107646987A CN201711094649.4A CN201711094649A CN107646987A CN 107646987 A CN107646987 A CN 107646987A CN 201711094649 A CN201711094649 A CN 201711094649A CN 107646987 A CN107646987 A CN 107646987A
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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
A kind of preparation method of dried beancurd with spiced sauce, it comprises the following steps：1）Beans raw meat is removed, after dried bean curd is cleaned up with clear water, water of being scalded in boiling water pot；2）Gently pickle, dried bean curd is put into and filled in bucket of the mass concentration for 1% 2% salt solutions, after pickling 8 10 minutes, then is cleaned and drained with warm water；3）Stew in soy sauce：Red bittern is put into halogen pot, after red bittern is boiled with big fire, places into the dried bean curd that cleaning drains, then uses instead and is boiled with soft fire, the time control being boiled with soft fire was at 25 30 minutes；4）Packaging, the good dried bean curd of stew in soy sauce is vacuum-packed, and carries out being finished product after high-temperature sterilization processing again after packaging.The preparation method design ideal of this dried beancurd with spiced sauce, stew in soy sauce is carried out using special red salty sauce, fragrance is unique, and color and luster is ruddy and mellow, and product sells lover.
Description
Technical field
The present invention relates to food processing field, specifically refers to a kind of preparation method of dried beancurd with spiced sauce.
Background technology
Bean product are the food that processes from strand using beans such as soybean, red bean, mung bean, pea, broad beans as primary raw material.
Most of bean product are the concretionary bean curd of soya-bean milk and its reproduced goods of soybean.China is the native place of soybean, and Chinese cultivated is big
Beans oneself have the history of 5,000 years.It is also the country of earliest development ＆ production bean product simultaneously.Such as dried beancurd with spiced sauce.Dried beancurd with spiced sauce is together
Traditional famous-eat, main food materials are dried bean curd and halogen material.The preparation method of existing dried beancurd with spiced sauce is not ideal enough, and taste is uneven,
Because the general color and luster of the red salty sauce of stew in soy sauce dried bean curd is laid particular stress on, in dark red, the mouthfeel and appearance of dried beancurd with spiced sauce are influenceed.
The content of the invention
The present invention provides a kind of preparation method of dried beancurd with spiced sauce, and its main purpose is the preparation for overcoming existing dried beancurd with spiced sauce
The shortcomings of method is not ideal enough, and taste is uneven and dried beancurd with spiced sauce appearance is bad.
A kind of preparation method of dried beancurd with spiced sauce, it comprises the following steps：1）Beans raw meat is removed, dried bean curd is cleaned up with clear water
Afterwards, scalded in boiling water pot water；2）Gently pickle, dried bean curd is put into the bucket for filling that mass concentration is 1%-2% salt solutions
In, after pickling 8-10 minutes, then cleaned and drained with warm water；3）Stew in soy sauce：Red bittern is put into halogen pot, boiled red bittern with big fire
After boiling, the dried bean curd that cleaning drains is placed into, then uses instead and is boiled with soft fire, the time control being boiled with soft fire is in 25-30 minutes.
It also includes step 4）Packaging, the good dried bean curd of stew in soy sauce is vacuum-packed, carries out high-temperature sterilization after packaging again
It is finished product after processing.
The step 3）In stew in soy sauce, the red salty sauce, by weight, it includes anistree 8-12 parts, cassia bark 7-9 parts, fourth
Fragrant 3-6 parts, the careless 3-6 parts of spirit, Lysimachia sikokiana 3-6 parts, kaempferia galamga 12-16 parts, Chinese prickly ash 8-12 parts, fennel 2-5 parts, extra dry red wine are peppery
Green pepper 40-60 parts, chive 50-70 parts, ginger 50-70 parts, product shell 4-6 parts, lemon do 4-6 parts, yellow rice wine 500-600 parts, sauce
Oily 200-250 parts, fried sugar 30-40 parts, refined salt 80-120 parts, monosodium glutamate 30-50 parts, peanut oil 120-130 parts, bone soup 1.2-
1.5 thousand parts.
The step 3）Red salty sauce described in stew in soy sauce is made according to following steps, a）Each raw material is weighed by weight；
b）120-130 grams of the peanut oil and 30-40 grams of fried sugar heated is put into halogen pot, then places into 1.2-1.5 kilograms
Bone soup；c）By anistree 8-12 grams, 8-12 grams of cassia bark, 3-6 grams of cloves, spirit it is careless 3-6 grams, 3-6 grams of Lysimachia sikokiana, kaempferia galamga 12-
16 grams, 8-12 grams of Chinese prickly ash, 2-5 grams of fennel, 40-60 grams of chilli, 50-70 grams of chive, 50-70 grams of ginger, product shell
It is off the pot with being stir-fried by a small fire that dry 4-6 grams of 4-6 grams and lemon is put into frying pan, then loading spices cloth bag tightens after being smashed with beating crusher；d）
500-600 grams of yellow rice wine, 200-250 grams of soy sauce, 80-120 grams of refined salt, 30-50 grams of monosodium glutamate and spices cloth bag are added into halogen pot
Interior small fire endures 8-10 hours.
From the above-mentioned description of this invention, compared to the prior art, the invention has the advantages that：This dried beancurd with spiced sauce
Preparation method design ideal, stew in soy sauce is carried out using special red salty sauce, fragrance is unique, and color and luster is ruddy and mellow, product
Sell lover.
Embodiment
Illustrate the embodiment of the present invention below.
Embodiment one
A kind of preparation method of dried beancurd with spiced sauce, it comprises the following steps：1）Beans raw meat is removed, after dried bean curd is cleaned up with clear water,
Scalded in boiling water pot water；2）Gently pickle, dried bean curd is put into and filled in the bucket that mass concentration is 2% salt solution, is pickled
After 9 minutes, then cleaned and drained with warm water；3）Stew in soy sauce：Red bittern is put into halogen pot, after red bittern is boiled with big fire, then put
Enter the dried bean curd that cleaning drains, then use instead and be boiled with soft fire, the time control being boiled with soft fire was at 28 minutes；4）Packaging, by the good beans of stew in soy sauce
It is rotten it is dry is vacuum-packed, it is finished product to be carried out again after packaging after high-temperature sterilization processing.
Above-mentioned red salty sauce, by weight, it includes anistree 9 parts, 8 parts of cassia bark, 4 parts of cloves, spirit careless 5 parts, Lysimachia sikokiana 4
Part, 15 parts of kaempferia galamga, 10 parts of Chinese prickly ash, 4 parts of fennel, 50 parts of chilli, 60 parts of chive, 60 parts of ginger, 5 parts of shell of product, lemon
Dry 5 parts, 550 parts of yellow rice wine, 220 parts of soy sauce, 35 parts of fried sugar, 100 parts of refined salt, 40 parts of monosodium glutamate, 125 parts of peanut oil, bone soup 1.4
Thousand parts.The bone soup stays juice to be made by pig cylinder bone and mountain spring water by boiling filter residue.
The preparation method of the red salty sauce, is made according to following steps：A, each raw material is weighed by weight；B, to
Halogen pot（Such as cast iron pan）125 parts of the peanut oil and 35 parts of fried sugar heated is inside put into, then places into 1.4 thousand parts of bone soup；
C, by anistree 9 parts, 8 parts of cassia bark, 4 parts of cloves, 5 parts of spirit grass, 4 parts of Lysimachia sikokiana, 15 parts of kaempferia galamga, 10 parts of Chinese prickly ash, 4 parts of fennel,
It is off the pot with being stir-fried by a small fire that 50 parts of chilli, 60 parts of chive, 60 parts of ginger, 5 parts of shell of product, dry 5 parts of lemon are put into frying pan, then uses
Beating crusher loads spices cloth bag after smashing and tightened；D, by 550 parts of yellow rice wine, 200 parts of soy sauce, 100 parts of refined salt, 40 parts of monosodium glutamate and
Spices cloth bag adds small fire in halogen pot and endured 9 hours.
Embodiment two
A kind of preparation method of dried beancurd with spiced sauce, it comprises the following steps：1）Beans raw meat is removed, after dried bean curd is cleaned up with clear water,
Scalded in boiling water pot water；2）Gently pickle, dried bean curd is put into and filled in the bucket that mass concentration is 1.5% salt solution, is salted down
System is after 8 minutes, then is cleaned and drained with warm water；3）Stew in soy sauce：Red bittern is put into halogen pot, after with big fire, red bittern is boiled, then
The dried bean curd that cleaning drains is put into, then uses instead and is boiled with soft fire, the time control being boiled with soft fire was at 25 minutes；4）Packaging is good by stew in soy sauce
Dried bean curd is vacuum-packed, and carries out being finished product after high-temperature sterilization processing again after packaging.
Above-mentioned red salty sauce, by weight, it includes anistree 8 parts, 9 parts of cassia bark, 3 parts of cloves, spirit careless 6 parts, Lysimachia sikokiana 3
Part, 16 parts of kaempferia galamga, 8 parts of Chinese prickly ash, 5 parts of fennel, 40 parts of chilli, 70 parts of chive, 50 parts of ginger, 6 parts of shell of product, lemon do
4 parts, 600 parts of yellow rice wine, 200 parts of soy sauce, 40 parts of fried sugar, 80 parts of refined salt, 50 parts of monosodium glutamate, 120 parts of peanut oil, bone soup 1.5 thousand
Part.The bone soup stays juice to be made by pig cylinder bone and mountain spring water by boiling filter residue.
The preparation method of the red salty sauce, is made according to following steps：A, each raw material is weighed by weight；B, to
Halogen pot（Such as cast iron pan）120 parts of the peanut oil and 40 parts of fried sugar heated is inside put into, then places into 1.5 thousand parts of bone soup；
C, by anistree 8 parts, 9 parts of cassia bark, 3 parts of cloves, 6 parts of spirit grass, 3 parts of Lysimachia sikokiana, 16 parts of kaempferia galamga, 8 parts of Chinese prickly ash, 5 parts of fennel,
It is off the pot with being stir-fried by a small fire that 40 parts of chilli, 70 parts of chive, 50 parts of ginger, 6 parts of shell of product and dry 4 parts of lemon are put into frying pan, then uses
Beating crusher loads spices cloth bag after smashing and tightened；D, by 600 parts of yellow rice wine, 200 parts of soy sauce, 80 parts of refined salt, 80 parts of monosodium glutamate and perfume
Material cloth bag adds small fire in halogen pot and endured 8 hours.
Embodiment three
A kind of preparation method of dried beancurd with spiced sauce, it comprises the following steps：1）Beans raw meat is removed, after dried bean curd is cleaned up with clear water,
Scalded in boiling water pot water；2）Gently pickle, dried bean curd is put into and filled in the bucket that mass concentration is 2% salt solution, is pickled
After 10 minutes, then cleaned and drained with warm water；3）Stew in soy sauce：Red bittern is put into halogen pot, after red bittern is boiled with big fire, then put
Enter the dried bean curd that cleaning drains, then use instead and be boiled with soft fire, the time control being boiled with soft fire was at 30 minutes；4）Packaging, by the good beans of stew in soy sauce
It is rotten it is dry is vacuum-packed, it is finished product to be carried out again after packaging after high-temperature sterilization processing.
Above-mentioned red salty sauce, by weight, it includes anistree 12 parts, 7 parts of cassia bark, 6 parts of cloves, spirit careless 3 parts, Lysimachia sikokiana 6
Part, 12 parts of kaempferia galamga, 12 parts of Chinese prickly ash, 2 parts of fennel, 60 parts of chilli, 50 parts of chive, 70 parts of ginger, 4 parts of shell of product, lemon do
6 parts, 500 parts of yellow rice wine, 250 parts of soy sauce, 30 parts of fried sugar, 120 parts of refined salt, 30 parts of monosodium glutamate, 130 parts of peanut oil, bone soup 1.2 thousand
Part.The bone soup stays juice to be made by pig cylinder bone and mountain spring water by boiling filter residue.
The preparation method of the red salty sauce, is made according to following steps：A, each raw material is weighed by weight.B, to
Halogen pot（Such as marmite）130 parts of the peanut oil and 30 parts of fried sugar heated is inside put into, then places into 1.2 thousand parts of bone soup；c、
By anistree 12 parts, it is 7 parts of cassia bark, 6 parts of cloves, 3 parts of spirit grass, 6 parts of Lysimachia sikokiana, 12 parts of kaempferia galamga, 12 parts of Chinese prickly ash, 2 parts of fennel, dry
It is off the pot with being stir-fried by a small fire that 60 parts of pimiento, 50 parts of chive, 70 parts of ginger, 4 parts of shell of product and dry 6 parts of lemon are put into frying pan, then with beating
Broken machine loads spices cloth bag after smashing and tightened；D, by 500 parts of yellow rice wine, 250 parts of soy sauce, 120 parts of refined salt, 30 parts of monosodium glutamate and spices
Cloth bag adds small fire in halogen pot and endured 10 hours.
The embodiment of the present invention is above are only, but the design concept of the present invention is not limited thereto, it is all to utilize this
Conceive the change that unsubstantiality is carried out to the present invention, the behavior for invading the scope of the present invention all should be belonged to.
Claims (3)
- A kind of 1. preparation method of dried beancurd with spiced sauce, it is characterised in that：It comprises the following steps：1）Beans raw meat is removed, by dried bean curd with clearly After water cleans up, water of being scalded in boiling water pot；2）Gently pickle, it is 1%-2% salt that dried bean curd, which is put into, and fills mass concentration In the bucket of solution, after pickling 8-10 minutes, then cleaned and drained with warm water；3）Stew in soy sauce：Red bittern is put into halogen pot, uses big fire After red bittern is boiled, the dried bean curd that cleaning drains is placed into, then uses instead and is boiled with soft fire, the time control being boiled with soft fire is at 25-30 points Clock, the red salty sauce, by weight, it include anistree 8-12 parts, cassia bark 7-9 parts, cloves 3-6 parts, the careless 3-6 parts of spirit, Lysimachia sikokiana 3-6 parts, kaempferia galamga 12-16 parts, Chinese prickly ash 8-12 parts, fennel 2-5 parts, chilli 40-60 parts, chive 50-70 Part, ginger 50-70 parts, product shell 4-6 parts, lemon do 4-6 parts, yellow rice wine 500-600 parts, soy sauce 200-250 parts, fried sugar 30- 40 parts, refined salt 80-120 parts, monosodium glutamate 30-50 parts, peanut oil 120-130 parts, thousand parts of bone soup 1.2-1.5.
- A kind of 2. preparation method of dried beancurd with spiced sauce as claimed in claim 1, it is characterised in that：It also includes step 4）Packaging, will The good dried bean curd of stew in soy sauce is vacuum-packed, and carries out being finished product after high-temperature sterilization processing again after packaging.
- A kind of 3. preparation method of dried beancurd with spiced sauce as claimed in claim 1 or 2, it is characterised in that：The step 3）Institute in stew in soy sauce Stating red salty sauce is made according to following steps, a）Each raw material is weighed by weight；b）The 120-130 heated is put into halogen pot Gram peanut oil and 30-40 grams of fried sugar, then place into 1.2-1.5 kilograms of bone soup；c）By anistree 8-12 grams, cassia bark 8- 12 grams, 3-6 grams of cloves, spirit it is careless 3-6 grams, 3-6 grams of Lysimachia sikokiana, 12-16 grams of kaempferia galamga, 8-12 grams of Chinese prickly ash, fennel 2-5 Gram, 40-60 grams of chilli, 50-70 grams of chive, 50-70 grams of ginger, 4-6 grams of shell of product and dry 4-6 grams of lemon be put into frying pan use It is stir-fried by a small fire off the pot, then loads spices cloth bag after being smashed with beating crusher and tighten；d）By 500-600 grams of yellow rice wine, soy sauce 200- 250 grams, 80-120 grams of refined salt, 30-50 grams of monosodium glutamate and spices cloth bag add small fire in halogen pot and endure 8-10 hours.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711094649.4A CN107646987A (en) | 2017-11-09 | 2017-11-09 | A kind of preparation method of dried beancurd with spiced sauce |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711094649.4A CN107646987A (en) | 2017-11-09 | 2017-11-09 | A kind of preparation method of dried beancurd with spiced sauce |
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| Publication Number | Publication Date |
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| CN107646987A true CN107646987A (en) | 2018-02-02 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201711094649.4A Withdrawn CN107646987A (en) | 2017-11-09 | 2017-11-09 | A kind of preparation method of dried beancurd with spiced sauce |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
-
2017
- 2017-11-09 CN CN201711094649.4A patent/CN107646987A/en not_active Withdrawn
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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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| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20180202 |
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| WW01 | Invention patent application withdrawn after publication |