阅读说明：本技术 一种麻辣臭豆腐生产方法 (Production method of spicy hot strong-smelling preserved bean curd ) 是由 武焱阳 武曙阳 于 2020-11-27 设计创作，主要内容包括：一种麻辣臭豆腐生产方法,包括以下步骤：将黄豆、花椒和干辣椒放在水中浸泡2-4个小时,浸泡后去除漂浮在表面的花椒和干辣椒,剩余部分打成豆浆,将豆浆过滤煮沸,然后加入石膏粉搅匀、冷却,然后捞渣沥汁置于容器内进行自然冷却；将豆腐压制成厚度达2.5-3.0cm的豆腐坯,然后将豆腐坯切成大小均匀的豆腐块,将豆腐块置于发酵好的卤汁中浸渍,制得臭豆腐；将臭豆腐置于油锅中炸制,油炸温度为170-190℃,时间3-5min,制得麻辣臭豆腐。将传统的风味小吃臭豆腐制成一种既保持臭豆腐特有风味,又赋予其花椒的芳香气味,使其风味独特,口感丰满、安全卫生、易于加工的麻辣臭豆腐。(A production method of spicy hot strong-smelling preserved bean curd comprises the following steps: soaking soybean, pricklyash peel and dry hot pepper in water for 2-4 hours, removing the superficial pricklyash peel and dry hot pepper after soaking, beating the rest part into soybean milk, filtering the soybean milk, boiling, adding gypsum powder, stirring, cooling, removing residue, draining, and naturally cooling in a container; pressing bean curd into bean curd blank with thickness of 2.5-3.0cm, cutting into bean curd blocks with uniform size, and soaking the bean curd blocks in fermented bittern to obtain strong-smelling bean curd; frying the strong-smelling fermented bean curd in an oil pan at the temperature of 170-. The spicy hot strong-smelling preserved bean curd which keeps the special flavor of the traditional local flavor snack strong-smelling preserved bean curd, endows the pepper with aromatic flavor, has unique flavor, full mouthfeel, safety and sanitation and is easy to process is prepared.)

1. A production method of spicy hot strong-smelling preserved bean curd is characterized by comprising the following steps: the method comprises the following steps: soaking soybean, pricklyash peel and dry hot pepper in water for 2-4 hours, removing the superficial pricklyash peel and dry hot pepper after soaking, beating the rest part into soybean milk, filtering the soybean milk, boiling, adding gypsum powder, stirring, cooling, removing residue, draining, and naturally cooling in a container; pressing bean curd into bean curd blank with thickness of 2.5-3.0cm, cutting into bean curd blocks with uniform size, and soaking the bean curd blocks in fermented bittern to obtain strong-smelling bean curd; frying the strong-smelling fermented bean curd in an oil pan at the temperature of 170-.

2. The production method of spicy hot strong-smelling preserved bean curd according to claim 1, characterized in that: the raw materials are as follows: 10-20 parts of soybeans; 60-80 parts of water; 2-4 parts of pepper; 2-4 parts of dried chili; 1-2 parts of gypsum powder.

3. The production method of spicy hot strong-smelling preserved bean curd according to claim 1, characterized in that: the preparation steps of the marinade are as follows: heating 15 parts of cold water, adding 3 parts of salt black beans into the cold water, continuously heating for 20-40 minutes after boiling, and filtering out salt black bean juice; adding 0.2 part of soda ash, 0.1 part of blue vitriol, 0.2 part of mushroom, 4 parts of winter bamboo shoot, 0.07 part of salt, 0.15 part of Maotai wine and 0.15 part of uncongealed beancurd into the cooled fermented soya bean juice, sealing and storing, placing in a room with the temperature of 20-30 ℃, and deeply fermenting for 8-12 months to prepare the brine.

4. The production method of spicy hot strong-smelling preserved bean curd according to claim 3, characterized by comprising the following steps: in the deep fermentation process, the brine is stirred for 1-2 times every half month.

5. The production method of spicy hot strong-smelling preserved bean curd according to claim 1, characterized in that: the impregnation proportion is as follows: the dipping proportion is 48-52 kg, and 900-1100 pieces of stinky tofu are dipped in the brine.

6. The production method of spicy hot strong-smelling preserved bean curd according to claim 5, which is characterized by comprising the following steps: the temperature of the marinade in the dipping process is 10-15 ℃.

7. The production method of spicy hot strong-smelling preserved bean curd according to claim 6, characterized by comprising the following steps: the dipping time is as follows: soaking for 3 to 5 hours in spring and autumn, 2 to 3 hours in summer and 6 to 10 hours in winter.

8. The production method of spicy hot strong-smelling preserved bean curd according to claim 1, characterized in that: vegetable oil is placed in the oil pan.

9. The production method of spicy hot strong-smelling preserved bean curd according to claim 8, characterized by comprising the following steps: the vegetable oil comprises one or more of soybean oil, peanut oil and rapeseed oil.

10. The production method of spicy hot and spicy bean curd according to any one of claims 1 to 9, which is characterized by comprising the following steps: the bean curd blocks are 30-36 mm long, 30-36 mm wide and 10-12 mm high.

Technical Field

The invention relates to the technical field of bean product production, in particular to a production method of spicy hot bean curd with odor.

Background

The fermented bean curd, a traditional special snack in China, has quite different manufacturing modes and eating methods in various regions, has different types in the north and the south, and is also called as fermented bean curd in the south. The product is a special traditional Chinese snack which is old and traditional and cannot be used for people. The strong-smelling preserved bean curd is prepared from high-quality soybeans as raw materials by a complex preparation process, and the soybeans are subjected to ten procedures of screening, shelling, soaking, grinding, filtering, boiling, curdling, forming, cutting, fermenting and the like. The rotten bean curd with the tribute odor is soft and smooth in texture and gives off peculiar fragrance, and people praise the cloud, namely the rotten bean curd has more than perfect taste and does not have and transmit jade food, and the rotten bean curd has high nutritional value and good medicinal value. According to the records of ancient medical books, the strong-smelling preserved bean curd can tonify qi in the middle-jiao due to cold, harmonize spleen and stomach, eliminate distending pain, clear heat, dissipate blood, discharge foul qi in large intestine, and can strengthen physique and beautify skin of people who eat the strong-smelling preserved bean curd.

Zanthoxylum bungeanum, deciduous shrubs or small trees can be planted in a single place and can be used as a protection hedge. The pericarp can be used as flavoring agent, and can be used for extracting aromatic oil, or used as medicine, and the seed can be used for edible purpose, or used for preparing soap. The pepper removes fishy smell of various meats; promoting salivary secretion, and stimulating appetite; the blood vessel is expanded, thereby having the function of lowering blood pressure.

With the improvement of living standard of people, the taste of food is more and more selected, for example, some Xinxing products with unique taste become hot spots of food consumption market. In order to meet the food market demand, the spicy hot strong-smelling preserved bean curd prepared by the invention not only has the characteristics of good color, fragrance, taste and shape, but also has the faint scent taste of pepper in the strong-smelling preserved bean curd, is convenient to prepare, is safe and sanitary, has rich and balanced nutrition, and meets the pursuit of people for taste.

Disclosure of Invention

The technical problem to be solved by the invention is as follows: overcomes the defects of the prior art, the traditional local flavor snack fermented bean curd is prepared into the spicy and hot fermented bean curd which not only keeps the special flavor of the fermented bean curd, but also endows the pepper with the spicy and hot flavor, simultaneously has the advantages of full mouthfeel, safety, sanitation and easy processing, and is suitable for the food groups loving the peppers.

The technical scheme adopted by the invention for solving the technical problems is as follows: a production method of spicy hot strong-smelling preserved bean curd comprises the following steps: soaking soybean, pricklyash peel and dry hot pepper in water for 2-4 hours, removing the superficial pricklyash peel and dry hot pepper after soaking thoroughly, beating the rest part into soybean milk, filtering the soybean milk, boiling, adding gypsum powder, stirring, cooling, removing residue, draining, and naturally cooling in a container; pressing bean curd into bean curd blank with thickness of 2.5-3.0cm, cutting into bean curd blocks with uniform size, and soaking the bean curd blocks in fermented bittern to obtain strong-smelling bean curd; frying the strong-smelling fermented bean curd in an oil pan at the temperature of 170-.

Further, the adopted raw materials have the following weight portions: 10-20 parts of soybeans; 60-80 parts of water; 2-4 parts of pepper; 2-4 parts of dried chili; 1-2 parts of gypsum powder.

Further, the preparation steps of the marinade are as follows: heating 15 parts of cold water, adding 3 parts of salt black beans into the cold water, continuously heating for 20-40 minutes after boiling, and filtering out salt black bean juice; adding 0.2 part of soda ash, 0.1 part of blue vitriol, 0.2 part of mushroom, 4 parts of winter bamboo shoot, 0.07 part of salt, 0.15 part of Maotai wine and 0.15 part of uncongealed beancurd into the cooled fermented soya bean juice, sealing and storing, placing in a room with the temperature of 20-30 ℃, and deeply fermenting for 8-12 months to prepare the brine.

Further, the dipping time is as follows: soaking for 3 to 5 hours in spring and autumn, 2 to 3 hours in summer and 6 to 10 hours in winter.

Further, in the deep fermentation process, the brine is stirred for 1-2 times every half month.

Furthermore, the bean curd blocks are 30-36 mm long, 30-36 mm wide and 10-12 mm high.

Further, the impregnation ratio is as follows: the dipping proportion is 48-52 kg, and 900-1100 pieces of stinky tofu are dipped in the brine.

Further, the temperature of the marinade in the dipping process is 10-15 ℃.

Further, vegetable oil is placed in the oil pan, and the vegetable oil comprises one or more of soybean oil, peanut oil and rapeseed oil.

The invention has the beneficial effects that: the strong-smelling preserved bean curd sauce prepared by the invention is prepared from natural raw materials, forms special fragrance through the combined action of the raw materials, can be eaten after being fried, and has unique taste, cleanness, sanitation and rich nutrient components; the strong-smelling preserved bean curd prepared by soaking the pepper in water has the faint scent of the pepper after being fried, does not need other seasonings, smells like drooling, tastes crisp outside and tender inside, and has endless aftertaste.

Detailed Description

The present invention is further illustrated by the following examples.

A production method of spicy hot strong-smelling preserved bean curd comprises the following steps: soaking soybean, pricklyash peel and dry hot pepper in water for 2-4 hours, removing the superficial pricklyash peel and dry hot pepper after soaking thoroughly, beating the rest part into soybean milk, filtering the soybean milk, boiling, adding gypsum powder, stirring, cooling, removing residue, draining, and naturally cooling in a container; pressing bean curd into bean curd blank with thickness of 2.5-3.0cm, cutting into bean curd blocks with uniform size, and soaking the bean curd blocks in fermented bittern to obtain strong-smelling bean curd.

Frying the strong-smelling fermented bean curd in an oil pan at the temperature of 170-. The oil temperature can not be too high or too low, 5-8 bean curds are kept in the oil pan, and the bean curds are put into the pan immediately after being scooped up, so that the oil in the pan can keep the normal oil temperature.

In this example, the raw materials used in parts by weight are: 10-20 parts of soybeans; 60-80 parts of water; 2-4 parts of pepper; 2-4 parts of dried chili; 1-2 parts of gypsum powder.

In this embodiment, the preparation steps of the marinade are as follows: heating 15 parts of cold water, adding 3 parts of salt black beans into the cold water, continuously heating for 20-40 minutes after boiling, and filtering out salt black bean juice; adding 0.2 part of soda ash, 0.1 part of blue vitriol, 0.2 part of mushroom, 4 parts of winter bamboo shoot, 0.07 part of salt, 0.15 part of Maotai liquor and 0.15 part of uncongealed beancurd into the cooled fermented soya bean juice, sealing and storing, placing in a room with the temperature of 20-30 ℃, stirring brine for 1-2 times every half month, and deeply fermenting for 8-12 months to prepare the brine. The brine fermentation process needs to be clean and sanitary, impurities are prevented from being mixed, and the brine fermentation process needs to be flexibly controlled according to different temperatures in four seasons, so that the brine fermentation process is in a fermentation state at any time. The brine is continuously used, the main material is added every three months, the preparation method and the parts are the same, and the old brine is required to be kept frequently, so that the longer the brine is, the better the fermentation flavor is.

In this embodiment, the dipping time is: soaking for 3 hours in spring and autumn, 2 hours in summer and 6 hours in winter.

In this example, the pieces of bean curd were sized to have a length of 30mm, a width of 30mm and a height of 10 mm.

In this embodiment, the impregnation ratio is: the dipping proportion is 48-52 kg, and 900 pieces of strong-smelling preserved bean curd are dipped in brine, wherein the temperature of the brine in the dipping process is 10 ℃.

In this embodiment, the oil pan is filled with a vegetable oil, which may include one or more of soybean oil, peanut oil, and rapeseed oil.

The present invention is not limited to the above embodiments, and various combinations and modifications of the above technical features may be provided for those skilled in the art, and modifications, variations, equivalents, or uses of the structure or method of the present invention in other fields without departing from the spirit and scope of the present invention are included in the protection scope of the present invention.