CN1868318A

CN1868318A - Method for preparing spiced bean curd

Info

Publication number: CN1868318A
Application number: CNA2006100128890A
Authority: CN
Inventors: 梁连起
Original assignee: Yulanxiang Baoding Guild Hall Catering Co Ltd Hebei Prov
Current assignee: Yulanxiang Baoding Guild Hall Catering Co Ltd Hebei Prov
Priority date: 2006-06-28
Filing date: 2006-06-28
Publication date: 2006-11-29
Anticipated expiration: 2026-06-28
Also published as: CN100426983C

Abstract

A process for preparing the spiced bean curd features that its composite flavouring is composed of soy, vinegar, edible salt, dried meat of scallop's adductors, gourmet powder, and 9 Chinese-medicinal materials including anise, cinnamon bark, longan aril, liquorice root, etc. It has delicious taste and skin beautifying function.

Description

A kind of preparation method of spiced bean curd

Technical field

The present invention relates to deep-processed food, be specifically related to a kind of preparation method of spiced bean curd spiced and stewed food.

Background technology

Bean curd is with its high protein and easily digest and assimilate and obtain doting on of people, the processing method of bean curd cooked product is a lot, difference according to used condiment kind and processing method, can form the goods of different flavor and characteristic separately, but existing stew in soy sauce meat cooked in its processing a lot of effects such as the sense of smell adding synthetic perfumes or secondary colour and usually improve goods, vision that adopt, health is brought adverse influence.

Summary of the invention

The object of the invention provides a kind of preparation method with spiced bean curd spiced and stewed food of spleen benefiting and stimulating the appetite, sweet salty sweet-smelling, unique flavor and long shelf-life.

The present invention seeks to realize like this:

The preparation method of this spiced bean curd comprises bean curd, flavoring, water and vegetable oil, adopts new fresh bean curd vexed boiling in fried, as to be added with condiment pot, it is characterized in that consisting of by the weight of the used flavouring composition of bean curd of per 400～500 weight portions:

Anistree 8～10 parts, 8～10 parts on cassia bark, 8～10 parts of longan, 8～10 parts in hay, 12～15 parts in the dried rhizome of rehmannia, 12～15 parts in cultivated land, 12～15 parts of asparagus ferns, 12～15 parts of the root of straight ladybell, 12～15 parts of the roots of Dahurain angelica, 12～18 parts in soy sauce, 25～35 parts of vinegar, 5～7 parts of salt, 40～60 parts on dried scallop, 2～4 parts of monosodium glutamates;

By the bean curd of per 400～500 weight portions with new fresh bean curd stripping and slicing after, in vegetable oil, explode into golden yellow and pull out standby; Dried scallop is broken into thread back to be exploded into golden yellow and pulls out standby in 80 ℃ vegetable oil; Fried good bean curd and dried scallop are put into the pot that is added with above-mentioned flavouring composition, add water to submerge vexed the boiling in back, very hot oven 0.2～0.5 hour or slow fire made finished product after 0.3～0.7 hour.For ease of long preservation,, produce and promptly open instant instant food the packing of finished product vacuum, the sterilization for preparing.

The weight composition of described flavouring composition is preferably: anistree 9～10 parts, and 9～10 parts on cassia bark, 9～10 parts of longan, 9～10 parts in hay, 13～15 parts in the dried rhizome of rehmannia, 13～15 parts in cultivated land, 13～15 parts of asparagus ferns, 13～15 parts of the root of straight ladybell, 13～15 parts of the roots of Dahurain angelica, 14～16 parts in soy sauce, 26～32 parts of vinegar, 5.5～6.5 parts of salt, 45～55 parts on dried scallop, 2.5～3.5 parts of monosodium glutamates;

The weight composition of described flavouring composition is preferably: anistree 10 parts, and 10 parts on cassia bark, 10 parts of longan, 10 parts in hay, 15 parts in the dried rhizome of rehmannia, 14 parts in cultivated land, 14 parts of asparagus ferns, 14 parts of the root of straight ladybell, 14 parts of the roots of Dahurain angelica, 15 parts in soy sauce, 30 parts of vinegar, 6 parts of salt, 50 parts on dried scallop, 3 parts of monosodium glutamates.

The technological progress that the present invention obtains:

(1). the present invention is at discovery and arrangement and uses for reference Li Hung-chang and appoint one cuisines developing on the famous dish that governor official entertains during the governor of Zhili " governor's bean curd " basis, its color and luster is pale red, and is bright salty mellow, enjoys endless aftertastes, and have the dietary function of skin maintenance, liked by consumers in general.

(2). the present invention is made into and promptly opens instant vacuum packaged instant food, but long preservation, people can be tasted whenever and wherever possible obtain this to have the cuisines that enrich historical cooking culture, enriched people's material and culture more and enjoyed, have significant social economic benefit and promotional value.

The specific embodiment

Embodiment 1: after the new fresh bean curd of 450 weight portions is cut into the square of 1.5cm, explodes into golden yellow and pull out standby in vegetable oil; Then the dried scallop of 50 weight portions being broken into thread back explodes into golden yellow and pulls out standby in 80 ℃ vegetable oil; To explode good bean curd and dried scallop again and put into vexed the boiling of pot that is added with 10 parts of anises, 10 parts of cassia barks, 10 portions of longan, 10 parts of hays, 14 parts of dried rhizome of rehmannia, 14 parts of cultivated lands, 14 parts of asparagus ferns, 14 parts of the root of straight ladybell, 14 parts of roots of Dahurain angelica, 15 portions of soy sauce, 30 portions of vinegar, 6 portions of salt and 3 portions of monosodium glutamates, and making water logging not have bean curd, very hot oven is vexed to be boiled 0.3 hour or slow fire takes the dish out of the pot after 0.5 hour and makes finished product.With the packing of finished product vacuum, the sterilization for preparing, produce and promptly open instant instant food.

Embodiment 2: the present embodiment difference from Example 1 is after the new fresh bean curd with 400 weight portions is cut into the square of 1.5cm, explodes into golden yellow and pull out standby in vegetable oil; Then the dried scallop of 40 weight portions being broken into thread back explodes into golden yellow and pulls out standby in 80 ℃ vegetable oil; To explode good bean curd and dried scallop again and put into the pot that is added with 8 parts of anises, 8 parts of cassia barks, 8 portions of longan, 8 parts of hays, 12 parts of dried rhizome of rehmannia, 12 parts of cultivated lands, 12 parts of asparagus ferns, 12 parts of the root of straight ladybell, 12 parts of roots of Dahurain angelica, 12 portions of soy sauce, 25 portions of vinegar, 5 portions of salt and 2 portions of monosodium glutamates, make water logging not have bean curd, very hot oven is vexed then boiled 0.2 hour or slow fire takes the dish out of the pot after 0.3 hour and makes finished product.

Embodiment 3: the present embodiment difference from Example 1 is after the new fresh bean curd with 500 weight portions is cut into the square of 1.5cm, explodes into golden yellow and pull out standby in vegetable oil; Then the dried scallop of 60 weight portions being broken into thread back explodes into golden yellow and pulls out standby in 80 ℃ vegetable oil; To explode good bean curd and dried scallop again and put into the pot that is added with 9 parts of anises, 9 parts of cassia barks, 9 portions of longan, 9 parts of hays, 13 parts of dried rhizome of rehmannia, 13 parts of cultivated lands, 13 parts of asparagus ferns, 13 parts of the root of straight ladybell, 13 parts of roots of Dahurain angelica, 18 portions of soy sauce, 35 portions of vinegar, 7 portions of salt and 4 portions of monosodium glutamates, make water logging not have bean curd, very hot oven is vexed then boiled 0.5 hour or slow fire takes the dish out of the pot after 0.7 hour and makes finished product.

Claims

1. the preparation method of a spiced bean curd comprises bean curd, flavoring, water and vegetable oil, adopts new fresh bean curd vexed boiling in fried, as to be added with condiment pot, it is characterized in that consisting of by the weight of the used flavouring composition of bean curd of per 400～500 weight portions:

By the bean curd of per 400～500 weight portions with new fresh bean curd stripping and slicing after, in vegetable oil, explode into golden yellow and pull out standby; Dried scallop is broken into thread back to be exploded into golden yellow and pulls out standby in 80 ℃ vegetable oil; Fried good bean curd and dried scallop are put into the pot that is added with above-mentioned flavouring composition, add water to submerge vexed the boiling in back, very hot oven 0.2～0.5 hour or slow fire made finished product after 0.3～0.7 hour.

2. the preparation method of spiced bean curd according to claim 1 is characterized in that the weight of described flavouring composition consists of: 9～10 parts of anises, 9～10 parts on cassia bark, 9～10 parts of longan, 9～10 parts in hay, 13～15 parts in the dried rhizome of rehmannia, 13～15 parts in cultivated land, 13～15 parts of asparagus ferns, 13～15 parts of the root of straight ladybell, 13～15 parts of the roots of Dahurain angelica, 14～16 parts in soy sauce, 26～32 parts of vinegar, 5.5～6.5 parts of salt, 45～55 parts on dried scallop, 2.5～3.5 parts of monosodium glutamates;

3. the preparation method of spiced bean curd according to claim 1 is characterized in that the weight of described flavouring composition consists of: 10 parts of anises, 10 parts on cassia bark, 10 parts of longan, 10 parts in hay, 15 parts in the dried rhizome of rehmannia, 14 parts in cultivated land, 14 parts of asparagus ferns, 14 parts of the root of straight ladybell, 14 parts of the roots of Dahurain angelica, 15 parts in soy sauce, 30 parts of vinegar, 6 parts of salt, 50 parts on dried scallop, 3 parts of monosodium glutamates.