Braised bean curd and processing method thereof

A processing method and marinade technology, which are applied in the field of marinade, can solve the problems of short shelf life, single taste, and high requirements on the preservation method of marinade, and achieve the effect of prolonging the shelf life, low cost and prolonging the shelf life.

Inactive Publication Date: 2016-12-14
MAANSHAN ZHONGAN FOOD TECH CO LTD
4 Cites 1 Cited by

AI-Extracted Technical Summary

Problems solved by technology

Most of the dried marinade bought in the market now has a single taste. The traditional method of preservation of dried...
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Abstract

The invention provides a processing method of a braised bean curd. The processing method comprises the following steps: taking a white bean curd blank and cutting, and frying at oil temperature of 130 DEG C to 150 DEG C for 8min; taking following components in parts by weight: 6 to 8 parts of table salt, 5 to 7 parts of Chinese prickly ash, 3 to 5 parts of monosodium glutamate, 10 to 20 parts of chili, 10 to 20 parts of dark soy sauce, 10 to 20 parts of light soy sauce, 3 to 5 parts of white sugar, 8 to 10 parts of cooking wine, 8 to 10 parts of fermented soya beans and 200 to 300 parts of water; mixing and boiling to prepare marinade; immersing the white bean curd blank into the boiled marinade for 30min and continuously stirring; cooling the marinade to be 80 DEG C to 90 DEG C and continually immersing for 1h to 2h; taking out and packaging in vacuum; putting a packaged finished product into a high-temperature sterilization furnace and carrying out high-temperature sterilization at 120 DEG C to 122 DEG C under the environment with negative pressure of 0.2MPa. The braised bean curd processed by the method provided by the invention has rich mouth feel and good taste; the shelf life is also prolonged; meanwhile, the method has a simple processing process and is low in cost.

Application Domain

Cheese manufacture

Technology Topic

Monosodium glutamateOil temperature +5

Examples

  • Experimental program(3)

Example Embodiment

[0023] Example one:
[0024] A method for processing dried marinade, including the following steps:
[0025] (1) Take the white dry blank and cut it into a shape of 1.0cm in length, 1.0cm in width and 1.0cm in height;
[0026] (2) Deep-fry the cut white dry billets in step (1) at an oil temperature of 130°C for 8 minutes and then remove the oil;
[0027] (3) Take 6 parts by weight of table salt, 5 parts by weight of Chinese pepper, 3 parts by weight of MSG, 10 parts by weight of chili, 10 parts by weight of soy sauce, 10 parts by weight of light soy sauce, 3 parts by weight of white sugar, 8 parts by weight Mix 1 parts of cooking wine, 8 parts by weight of tempeh, and 200 parts by weight of water, and prepare brine after boiling;
[0028] (4) Immerse the white dried dough that has been fried in step (2) into boiling brine to taste for 30 minutes and keep turning;
[0029] (5) Lower the brine temperature to 80°C, continue the seasoning operation, turn it every 20min during the process, take out after 1h, drain and vacuum pack;
[0030] (6) Place the finished product packaged in step (5) in a high-temperature sterilization furnace, and sterilize it at a high temperature for 15 minutes at a temperature of 120°C and a negative pressure of 0.2 MPa.

Example Embodiment

[0031] Embodiment two:
[0032] A method for processing dried marinade, including the following steps:
[0033] (1) Take the white dry blank and cut it into a shape of 1.25cm in length, 1.25cm in width and 1.25cm in height;
[0034] (2) Deep-fry the cut white dry billets in step (1) at an oil temperature of 140°C for 8 minutes and then remove the oil;
[0035] (3) Take 7 parts by weight of salt, 6 parts by weight of Chinese pepper, 4 parts by weight of monosodium glutamate, 15 parts by weight of chili, 15 parts by weight of soy sauce, 15 parts by weight of light soy sauce, 4 parts by weight of white sugar, 9 parts by weight 1 parts of cooking wine, 9 parts by weight of tempeh, and 250 parts by weight of water are mixed, and the brine is prepared after boiling;
[0036] (4) Immerse the white dried dough that has been fried in step (2) into boiling brine to taste for 30 minutes and keep turning;
[0037] (5) Lower the brine temperature to 85°C, continue the seasoning operation, turn it every 20min during the process, take it out after 1.5h, drain it and vacuum pack it;
[0038] (6) Put the finished product packaged in step (5) in a high-temperature sterilization furnace, and sterilize it at a high temperature at 121°C under a negative pressure of 0.2MPa for 30 minutes.

Example Embodiment

[0039] Embodiment three:
[0040] A method for processing dried marinade, including the following steps:
[0041] (1) Take the white dry blank and cut it into a shape of 1.5cm in length, 1.5cm in width and 1.5cm in height;
[0042] (2) Deep-fry the cut white dry billets in step (1) at an oil temperature of 150°C for 8 minutes and then remove the oil;
[0043] (3) Take 8 parts by weight of table salt, 7 parts by weight of Chinese pepper, 5 parts by weight of monosodium glutamate, 20 parts by weight of chili, 20 parts by weight of soy sauce, 20 parts by weight of light soy sauce, 5 parts by weight of white sugar, 10 parts by weight Parts of cooking wine, 10 parts by weight of tempeh, and 300 parts by weight of water are mixed, and then boiled to prepare brine;
[0044] (4) Immerse the white dried dough that has been fried in step (2) into boiling brine to taste for 30 minutes and keep turning;
[0045] (5) Lower the brine temperature to 90°C, continue the seasoning operation, turn it every 20min during the process, take it out after 2h, drain it and vacuum pack it;
[0046] (6) Put the finished product packaged in step (5) in a high temperature sterilization furnace, and sterilize it at a high temperature for 40 minutes at 122°C under a negative pressure of 0.2 MPa.

PUM

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Description & Claims & Application Information

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