CN112088945A - Making process of rattan pepper and sea sedge bean curd strings - Google Patents
Making process of rattan pepper and sea sedge bean curd strings Download PDFInfo
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- CN112088945A CN112088945A CN202010956778.5A CN202010956778A CN112088945A CN 112088945 A CN112088945 A CN 112088945A CN 202010956778 A CN202010956778 A CN 202010956778A CN 112088945 A CN112088945 A CN 112088945A
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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 application relates to a preparation process of rattan pepper sea sedge bean curd strings, which relates to the field of food safety processing and comprises the following steps: s1, preparing dried bean curd: grinding soybeans into thick liquid and making beancurd jelly, and rolling the beancurd jelly into dried beancurd; s2, frying the dried bean curd: frying dried bean curd in oil pan for 1-2min to obtain fried dried bean curd; s3, drying pretreatment: needling the surface of the fried dried bean curd, and drying the fried dried bean curd at the temperature of 60-80 ℃; s4, soup absorption treatment: putting the dried fried dried bean curd in the step S3 into the seasoning soup, and absorbing the seasoning soup for 2-3min to obtain the dried bean curd to be packaged; s5, vacuum packaging: and (5) putting the dried bean curd to be packaged in the step S4 into a vacuum packaging bag, and pumping out air for sealing to obtain a finished product. The method has the effect of improving the effect of keeping the flavor and the taste of the bean curd strings when the bean curd strings are made in large quantities.
Description
Technical Field
The application relates to the field of food safety processing, in particular to a making process of rattan pepper and sea sedge bean curd strings.
Background
The bean curd stick is a delicious snack, and the basic method is that the bean curd puff/bean curd skin is put into the soup stock and fished out after being boiled thoroughly; cleaning herba Coriandri, Bulbus Allii, and herba Alii Fistulosi, cutting into powder, mixing with all flavoring agents, and spraying the mixed flavoring liquid onto the cooked bean curd.
At present, most of bean curd strings are used as a bean product dish and are eaten at the moment, although the preparation method is simple, the preservation period is short, the taste and the flavor of the bean curd strings are difficult to keep better, and the industrial production and the sale of the bean curd strings are greatly limited.
Disclosure of Invention
In order to solve the problem that the existing flavor and taste are difficult to maintain when the bean curd strings are manufactured in large batches, the application provides a manufacturing process of the rattan pepper and sea sedge bean curd strings.
The preparation process of the rattan pepper and sea sedge bean curd string adopts the following technical scheme:
a preparation process of rattan pepper sea sedge bean curd strings comprises the following steps:
s1, preparing dried bean curd: grinding soybeans into thick liquid and making beancurd jelly, and rolling the beancurd jelly into dried beancurd;
s2, frying the dried bean curd: frying dried bean curd in oil pan for 1-2min to obtain fried dried bean curd;
s3, drying pretreatment: needling the surface of the fried dried bean curd, and drying the fried dried bean curd at the temperature of 60-80 ℃;
s4, soup absorption treatment: putting the dried fried dried bean curd in the step S3 into the seasoning soup, and absorbing the seasoning soup for 2-3min to obtain the dried bean curd to be packaged;
s5, vacuum packaging: and (5) putting the dried bean curd to be packaged in the step S4 into a vacuum packaging bag, and pumping out air for sealing to obtain a finished product.
By adopting the technical scheme, the dried bean curd is pressed by the beancurd jelly, so that the nutritional value of the soybeans can be well kept. The dried bean curd is fried in an oil pan for 1-2min, so that the surface of the dried bean curd is crisp, the inside of the dried bean curd is smooth and tender, and the taste of the dried bean curd is improved. The fried dried bean curd is subjected to needling on the surface and then dried, so that the moisture in the dried bean curd can be reduced, the chewiness of the dried bean curd is improved, and the absorption capacity of the dried bean curd on soup in the step S4 is improved, so that the dried bean curd has a more delicious taste. The dried bean curd absorbing the soup is vacuum-packed in the step of S5, so that the delicious taste of the dried bean curd can be well kept, and the shelf life of the finished bean curd strings is prolonged.
Preferably, in the step S1, the dried bean curd is rolled into dried bean curd, and then patterns are cut on the surface of the dried bean curd, and the cut dried bean curd is cut into bean curd pieces.
By adopting the technical scheme, the patterns are cut on the surface of the dried bean curd and then the dried bean curd is cut into the bean curd slices, so that the dried bean curd has better crispy taste on the surface in the frying stage, is fried more uniformly and is convenient for subsequent soup absorption.
Preferably, in the step S2, the bean curd slices obtained in the step S1 are first pulled into a fluffy and unbreakable bean curd string, and then the bean curd string is put into an oil pan and fried.
By adopting the technical scheme, the bean curd slices are pulled to be fluffy and can not be pulled to be broken, so that the bean curd slices can be fully stretched, a better bean curd string shape can be formed during frying, and the problem of uneven frying caused by adhesion of the bean curd slices can be effectively reduced.
Preferably, in the step S3, before the surface of the fried dried bean curd is subjected to needling, oil filtering is performed on the fried dried bean curd, and the oil filtering time is 1-3 min.
By adopting the technical scheme, the oil is filtered in the fried dried bean curd, so that the greasy feeling of the dried bean curd can be reduced, the oil quantity penetrating into the dried bean curd after the dried bean curd is needled is reduced, and the taste of the dried bean curd is further improved.
Preferably, in the step S3, the drying time of the fried dried bean curd is 20-30 min.
By adopting the technical scheme, after the fried dried bean curd is dried for 20-30min, the internal moisture is reduced, so that the soup can be absorbed subsequently, and meanwhile, the taste of the dried bean curd is not reduced due to over-drying.
Preferably, in the step S3, the needling density of the surface of the fried dried bean curd is 80 pieces/cm2The aperture of the needling is 0.5 mm.
By adopting the technical scheme, the aperture is 0.5mm, and the needling density is 80/cm2The fried dried bean curd has good soup absorption capacity and does not damage the external shape of the fried dried bean curd.
Preferably, in the step S4, the seasoning soup is prepared from the following components in parts by weight: 90-110 parts of chicken soup, 20-25 parts of fresh soy sauce, 4-5 parts of oyster sauce, 1-3 parts of monosodium glutamate, 1-3 parts of dark soy sauce and 2-4 parts of salt.
By adopting the technical scheme, the chicken soup can endow the bean curd strings with better delicious taste and higher nutritional value, and the bean curd strings are more delicious in taste, more attractive in color and luster and capable of improving appetite by being supplemented with seasonings such as fresh soy sauce, oil consumption, monosodium glutamate, dark soy sauce, salt and the like.
Preferably, the preparation method of the chicken soup in the seasoning soup comprises the following steps: placing gallus Domesticus in water, adding rhizoma Dioscoreae, fructus Lycii, rhizoma Zingiberis recens and Zanthoxylum piperitum, decocting for 2-3 hr, and adding thallus Porphyrae.
By adopting the technical scheme, the chicken soup is prepared by decocting the black-bone chicken, the Chinese yam and the medlar, has higher nutritional value, and can be further enhanced in freshness by adding the sea sedge.
In summary, the present application includes at least one of the following beneficial technical effects:
1. the dried bean curd is fried, then needled and dried, then soup is absorbed, and finally vacuum packaging is carried out, so that the bean curd strings have crispy and tender outer and tender inner tastes which are delicious and juicy, the taste can be kept for a long time, and the industrial production is easier;
2. the pattern is cut on the surface of the dried bean curd and then the dried bean curd is cut into the bean curd slices, so that the dried bean curd has better crisp taste on the surface in the frying stage, is fried more uniformly and is convenient for absorbing soup in the follow-up process, the bean curd slices are pulled to be fluffy and can not be pulled apart, the bean curd slices can be fully stretched, a better bean curd string shape can be formed in the frying process, and the problem of non-uniform frying caused by the adhesion of the bean curd slices can be effectively solved;
3. the chicken soup endows the bean curd strings with better delicious taste and higher nutritional value, and the bean curd strings are more delicious in taste and more attractive in color and luster and can improve the appetite by being supplemented with seasonings such as fresh soy sauce, oil consumption, monosodium glutamate, dark soy sauce, salt and the like.
Detailed Description
The present application will be described in further detail with reference to specific examples.
Preparation example 1:
a seasoning soup is prepared by decocting the following components in parts by weight for 0.5 h: 90 parts of chicken soup, 20 parts of fresh soy sauce, 4 parts of oyster sauce, 1 part of monosodium glutamate, 1 part of dark soy sauce and 2 parts of salt. The preparation method of the chicken soup comprises the following steps: placing black-bone chicken in water, wherein the mass ratio of the black-bone chicken to the water is 1:3, adding Chinese yam, medlar, ginger and zanthoxylum piperitum, decocting for 2h, adding sea sedge, and decocting for 5min, wherein the mass ratio of the black-bone chicken, the Chinese yam, the medlar, the ginger, the zanthoxylum piperitum and the sea sedge is 10:3: 0.8: 1: 0.5: 1.
preparation example 2:
a seasoning soup is prepared by decocting the following components in parts by weight for 0.5 h: 100 parts of chicken soup, 22 parts of fresh soy sauce, 4.5 parts of oyster sauce, 2 parts of monosodium glutamate, 2 parts of dark soy sauce and 3 parts of salt. The preparation method of the chicken soup comprises the following steps: placing black-bone chicken in water, wherein the mass ratio of the black-bone chicken to the water is 1:3, adding Chinese yam, medlar, ginger and zanthoxylum piperitum, decocting for 2h, adding sea sedge, and decocting for 5min, wherein the mass ratio of the black-bone chicken, the Chinese yam, the medlar, the ginger, the zanthoxylum piperitum and the sea sedge is 10:3: 0.8: 1: 0.5: 1.
preparation example 3:
a seasoning soup is prepared by decocting the following components in parts by weight for 0.5 h: 110 parts of chicken soup, 25 parts of fresh soy sauce, 5 parts of oyster sauce, 3 parts of monosodium glutamate, 3 parts of dark soy sauce and 4 parts of salt. The preparation method of the chicken soup comprises the following steps: placing black-bone chicken in water, wherein the mass ratio of the black-bone chicken to the water is 1:3, adding Chinese yam, medlar, ginger and zanthoxylum piperitum, decocting for 2h, adding sea sedge, and decocting for 5min, wherein the mass ratio of the black-bone chicken, the Chinese yam, the medlar, the ginger, the zanthoxylum piperitum and the sea sedge is 10:3: 0.8: 1: 0.5: 1.
example 1:
a preparation process of rattan pepper sea sedge bean curd strings comprises the following steps:
s1, preparing dried bean curd: grinding soybeans into thick liquid and making beancurd jelly, and rolling the beancurd jelly into dried beancurd;
s2, frying the dried bean curd: frying dried bean curd in oil for 1min to obtain fried dried bean curd;
s3, drying pretreatment: needling the surface of the fried dried bean curd, wherein the needling density is 80 pieces/cm2The aperture of the needling is 0.5mm, and then the fried dried bean curd is dried for 20min in the environment of 60 ℃;
s4, soup absorption treatment: putting the dried fried dried bean curd obtained in the step S3 into the seasoning soup obtained in the preparation example 1, and absorbing the seasoning soup for 2min to obtain dried bean curd to be packaged;
s5, vacuum packaging: and (5) putting the dried bean curd to be packaged in the step S4 into a vacuum packaging bag, and pumping out air for sealing to obtain a finished product.
Example 2:
a preparation process of rattan pepper sea sedge bean curd strings comprises the following steps:
s1, preparing dried bean curd: grinding soybeans into thick liquid and making beancurd jelly, rolling the beancurd jelly into dried beancurd, cutting patterns on the surface of the dried beancurd, and cutting the dried beancurd with the patterns into beancurd sheets;
s2, frying the dried bean curd: frying bean curd slices in oil pan for 2min to obtain fried dried bean curd;
s3, drying pretreatment: needling the surface of the fried dried bean curd, wherein the needling density is 80 pieces/cm2Needling with aperture of 0.5mm, and drying the fried dried bean curd at 65 deg.C for 25 min;
s4, soup absorption treatment: putting the dried fried dried bean curd obtained in the step S3 into the seasoning soup obtained in the preparation example 2, and absorbing the seasoning soup for 3min to obtain dried bean curd to be packaged;
s5, vacuum packaging: and (5) putting the dried bean curd to be packaged in the step S4 into a vacuum packaging bag, and pumping out air for sealing to obtain a finished product.
Example 3:
a preparation process of rattan pepper sea sedge bean curd strings comprises the following steps:
s1, preparing dried bean curd: grinding soybeans into thick liquid and making beancurd jelly, rolling the beancurd jelly into dried beancurd, cutting patterns on the surface of the dried beancurd, and cutting the dried beancurd with the patterns into beancurd sheets;
s2, frying the dried bean curd: pulling the bean curd slices into fluffy bean curd strings which cannot be pulled apart, and frying the bean curd strings in an oil pan for 2min to obtain fried dried bean curd;
s3, drying pretreatment: needling the surface of the fried dried bean curd, wherein the needling density is 80 pieces/cm2Needling with aperture of 0.5mm, and drying the fried dried bean curd at 70 deg.C for 30 min;
s4, soup absorption treatment: putting the dried fried dried bean curd obtained in the step S3 into the seasoning soup obtained in the preparation example 3, and absorbing the seasoning soup for 2min to obtain dried bean curd to be packaged;
s5, vacuum packaging: and (5) putting the dried bean curd to be packaged in the step S4 into a vacuum packaging bag, and pumping out air for sealing to obtain a finished product.
Example 4:
a preparation process of rattan pepper sea sedge bean curd strings comprises the following steps:
s1, preparing dried bean curd: grinding soybeans into thick liquid and making beancurd jelly, rolling the beancurd jelly into dried beancurd, cutting patterns on the surface of the dried beancurd, and cutting the dried beancurd with the patterns into beancurd sheets;
s2, frying the dried bean curd: pulling the bean curd slices into fluffy bean curd strings which cannot be pulled apart, and frying the bean curd strings in an oil pan for 2min to obtain fried dried bean curd;
s3, drying pretreatment: filtering oil of fried dried bean curd for 1min, and needling the surface of the fried dried bean curd with needling density of 80 pieces/cm2Needling with aperture of 0.5mm, and drying the fried dried bean curd at 75 deg.C for 20 min;
s4, soup absorption treatment: putting the dried fried dried bean curd obtained in the step S3 into the seasoning soup obtained in the preparation example 1, and absorbing the seasoning soup for 3min to obtain dried bean curd to be packaged;
s5, vacuum packaging: and (5) putting the dried bean curd to be packaged in the step S4 into a vacuum packaging bag, and pumping out air for sealing to obtain a finished product.
Example 5:
a preparation process of rattan pepper sea sedge bean curd strings comprises the following steps:
s1, preparing dried bean curd: grinding soybeans into thick liquid and making beancurd jelly, rolling the beancurd jelly into dried beancurd, cutting patterns on the surface of the dried beancurd, and cutting the dried beancurd with the patterns into beancurd sheets;
s2, frying the dried bean curd: pulling the bean curd slices into fluffy bean curd strings which cannot be pulled apart, and frying the bean curd strings in an oil pan for 2min to obtain fried dried bean curd;
s3, drying pretreatment: filtering oil of fried dried bean curd for 2min, and needling the surface of fried dried bean curd with needling density of 80 pieces/cm2The aperture of the needling is 0.5mm, and then the fried dried bean curd is dried for 25min in the environment of 80 ℃;
s4, soup absorption treatment: putting the dried fried dried bean curd obtained in the step S3 into the seasoning soup obtained in the preparation example 2, and absorbing the seasoning soup for 3min to obtain dried bean curd to be packaged;
s5, vacuum packaging: and (5) putting the dried bean curd to be packaged in the step S4 into a vacuum packaging bag, and pumping out air for sealing to obtain a finished product.
The implementation principle of the embodiment of the application is as follows: according to the application, the dried bean curd is fried in oil firstly, then is needled and dried, then absorbs soup, and finally is vacuum-packaged, so that the bean curd string has the mouthfeel that the dried bean curd string is crisp outside and tender inside and is delicious and juicy, the mouthfeel can be kept for a long time, and the industrial production is easier.
The above embodiments are preferred embodiments of the present application, and the protection scope of the present application is not limited by the above embodiments, so: all equivalent changes made according to the structure, shape and principle of the present application shall be covered by the protection scope of the present application.
Claims (8)
1. The manufacturing process of the rattan pepper sea sedge bean curd string is characterized by comprising the following steps of:
s1, preparing dried bean curd: grinding soybeans into thick liquid and making beancurd jelly, and rolling the beancurd jelly into dried beancurd;
s2, frying the dried bean curd: frying dried bean curd in oil pan for 1-2min to obtain fried dried bean curd;
s3, drying pretreatment: needling the surface of the fried dried bean curd, and drying the fried dried bean curd at the temperature of 60-80 ℃;
s4, soup absorption treatment: putting the dried fried dried bean curd in the step S3 into the seasoning soup, and absorbing the seasoning soup for 2-3min to obtain the dried bean curd to be packaged;
s5, vacuum packaging: and (5) putting the dried bean curd to be packaged in the step S4 into a vacuum packaging bag, and pumping out air for sealing to obtain a finished product.
2. The manufacturing process of the rattan pepper sea sedge bean curd string according to claim 1, which is characterized in that: in the step S1, after the uncongealed tofu is rolled into the dried tofu, patterns are cut on the surface of the dried tofu, and the dried tofu with the patterns cut is cut into tofu pieces.
3. The manufacturing process of the rattan pepper sea sedge bean curd string according to claim 2, which is characterized in that: in the step S2, the bean curd slices obtained in the step S1 are pulled into a fluffy bean curd string which cannot be pulled apart, and then the bean curd string is put into a frying pan for frying.
4. The manufacturing process of the rattan pepper sea sedge bean curd string according to claim 1, which is characterized in that: in the step S3, before the surface of the fried dried bean curd is subjected to needling, oil filtering is carried out on the fried dried bean curd, and the oil filtering time is 1-3 min.
5. The manufacturing process of the rattan pepper sea sedge bean curd string according to claim 4, which is characterized in that: in the step S3, the drying time of the fried dried bean curd is 20-30 min.
6. The process of claim 1, wherein in the step S3, the needling density of the surface of the fried dried bean curd is 80 pieces/cm2The aperture of the needling is 0.5 mm.
7. The manufacturing process of the rattan pepper sea sedge bean curd string according to claim 1, which is characterized in that: in the step S4, the seasoning soup is prepared from the following components in parts by weight: 90-110 parts of chicken soup, 20-25 parts of fresh soy sauce, 4-5 parts of oyster sauce, 1-3 parts of monosodium glutamate, 1-3 parts of dark soy sauce and 2-4 parts of salt.
8. The preparation process of the rattan pepper sea sedge tofu bunch according to claim 7, wherein the preparation method of the chicken soup in the seasoning soup comprises the following steps: placing gallus Domesticus in water, adding rhizoma Dioscoreae, fructus Lycii, rhizoma Zingiberis recens and Zanthoxylum piperitum, decocting for 2-3 hr, and adding thallus Porphyrae.
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH01171449A (en) * | 1987-12-25 | 1989-07-06 | Kyozo Tomita | Production of tofu age (fried soybean curd) |
| CN103583703A (en) * | 2012-08-16 | 2014-02-19 | 重庆市合川区合双科技有限公司 | Processing method of sheepmeat dried bean curd |
| CN108112709A (en) * | 2017-12-19 | 2018-06-05 | 苏州金记食品有限公司 | A kind of preparation method of the marinade dried bean curd based on bean curd flakes and halogen soup |
| CN110915937A (en) * | 2019-11-28 | 2020-03-27 | 张建瑞 | Preparation process and packaging method of bean curd strings |
-
2020
- 2020-09-12 CN CN202010956778.5A patent/CN112088945A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH01171449A (en) * | 1987-12-25 | 1989-07-06 | Kyozo Tomita | Production of tofu age (fried soybean curd) |
| CN103583703A (en) * | 2012-08-16 | 2014-02-19 | 重庆市合川区合双科技有限公司 | Processing method of sheepmeat dried bean curd |
| CN108112709A (en) * | 2017-12-19 | 2018-06-05 | 苏州金记食品有限公司 | A kind of preparation method of the marinade dried bean curd based on bean curd flakes and halogen soup |
| CN110915937A (en) * | 2019-11-28 | 2020-03-27 | 张建瑞 | Preparation process and packaging method of bean curd strings |
Non-Patent Citations (1)
| Title |
|---|
| 贺林: "《念念不忘的80道经典家常菜》", 31 May 2017 * |
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Application publication date: 20201218 |
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