阅读说明：本技术 一种臭豆腐制作方法 (Preparation method of strong-smelling preserved bean curd ) 是由 武焱阳 武曙阳 于 2020-11-30 设计创作，主要内容包括：本发明公开了一种臭豆腐制作方法,包括以下步骤：将豆腐平放在干净的玻璃上,在豆腐上铺上一层洁净的白布,将干净的木板压在白布上,木板放上重物,压12~16个小时,压出豆腐中多余的水分,得到豆腐坯待用；将豆腐坯切成长3cm、宽3cm、高1cm的小豆腐块待用；将小豆腐放入卤水内浸泡；将浸泡过的小豆腐用冷开水清洗,沥干水分,放入植物油中进行油炸,油炸温为170-190℃,时间为5~6min,在油炸过程中2~3min将臭豆腐进行翻转；将炸得臭豆腐夹起并翻转180°后在豆腐中间钻洞,然后在洞中加入香菜末和剁椒酱。使臭豆腐具有剁椒的醇香,还能起到健脾消胃,祛风湿,解热镇痛的功效。(The invention discloses a method for preparing strong-smelling preserved bean curd, which comprises the following steps: flatly placing the bean curd on clean glass, laying a layer of clean white cloth on the bean curd, pressing a clean wood board on the white cloth, putting a heavy object on the wood board, pressing for 12-16 hours, and pressing out excessive water in the bean curd to obtain a bean curd blank for later use; cutting the bean curd blank into small bean curd blocks with the length of 3cm, the width of 3cm and the height of 1cm for standby; soaking bean curd in bittern; cleaning the soaked bean curd with cold boiled water, draining, frying in vegetable oil at the temperature of 170 ℃ for 5-6 min, and turning the fermented bean curd in the frying process for 2-3 min; and (3) clamping the fried stinky tofu, turning the fried stinky tofu for 180 degrees, drilling a hole in the middle of the tofu, and adding the minced coriander and the chopped chili sauce into the hole. The strong-smelling preserved bean curd has the mellow fragrance of the chopped chili peppers, and also has the effects of strengthening spleen, eliminating stomach, dispelling wind-damp, relieving fever and easing pain.)

1. A method for preparing strong-smelling preserved bean curd is characterized by comprising the following steps: the method comprises the following steps:

the method comprises the following steps: flatly placing the bean curd on clean glass, laying a layer of clean white cloth on the bean curd, pressing a clean wood board on the white cloth, putting a heavy object on the wood board, pressing for 12-16 hours, and pressing out excessive water in the bean curd to obtain a bean curd blank for later use;

step two: cutting the bean curd blank into small bean curd blocks with the length of 3cm, the width of 3cm and the height of 1cm for standby;

step three: soaking red bean curd in bittern for 3-5 hr in spring and autumn, 6 hr in summer and 2 days in winter);

step four: cleaning the soaked bean curd with cold boiled water, draining, frying in vegetable oil at the temperature of 170 ℃ for 5-6 min, and turning the fermented bean curd in the frying process for 2-3 min;

step five: and (3) clamping the fried stinky tofu, turning the fried stinky tofu for 180 degrees, drilling a hole in the middle of the tofu, and adding the minced coriander and the chopped chili sauce into the hole.

2. The method for preparing strong-smelling preserved bean curd according to claim 1, wherein: the vegetable oil comprises one or more of soybean oil, peanut oil and rapeseed oil.

3. The method for preparing strong-smelling preserved bean curd according to claim 2, wherein: the vegetable oil comprises soybean oil, peanut oil and rapeseed oil in a mass ratio of 1-3: 1-2.

4. The method for preparing strong-smelling preserved bean curd according to claim 1, wherein: the chopped chili sauce is prepared from the following raw materials in parts by mass: 70-240 parts of fresh pepper, 12-44 parts of vegetable oil, 3-10 parts of spices, 20-30 parts of white spirit, 3-10 parts of salt, 2-8 parts of fermented soya beans, 1-10 parts of cooked sesame and 60-100 parts of purified water.

5. The method for preparing strong-smelling preserved bean curd according to claim 4, wherein: the preparation method of the chopped chili sauce comprises the following steps:

the method comprises the following steps: selecting fresh peppers according to a corresponding proportion, removing stems, cleaning, draining water, and chopping for later use;

step two: adding white spirit into the chopped chili peppers, uniformly mixing, sealing and standing for 2h for later use;

step three: adding salt and spices into the treated chopped hot peppers, uniformly stirring, adding purified water, stirring again, and sealing and standing for later use;

step four: inoculating the materials by adopting composite lactic acid bacteria powder, filling the materials in a jar, and obtaining chopped pepper as a main material after fermentation is finished;

step five: adding vegetable oil into a hot pot, adding the chopped hot pepper and fermented soya beans into the pot, fully stir-frying until the sesame is fragrant, scattering cooked sesame to the surface, and cooling to room temperature to obtain a finished product.

6. The method for preparing strong-smelling preserved bean curd according to claim 5, wherein: the fresh pepper comprises one or more of pod pepper, bell pepper and two-twig pepper.

7. The method for preparing strong-smelling preserved bean curd according to claim 6, wherein: the mass ratio of pod pepper, lantern pepper and two-twig pepper in the fresh pepper is 1-2:1-3: 1-2.

8. The method for preparing strong-smelling preserved bean curd according to claim 1, wherein: the brine is prepared from the following raw materials in parts by mass: 13-16 parts of cold water, 3 parts of black soya beans, 0.2 part of mushrooms, 4 parts of winter bamboo shoots, 0.1 part of calcined soda, 0.02 part of blue vitriol, 0.75 part of salt, 0.15 g of Maotai liquor and 1.5 parts of uncongealed beancurd.

9. The method for preparing strong-smelling preserved bean curd according to claim 8, wherein: the preparation method of the brine comprises the following steps: boiling black fermented soya beans in cold water, boiling for 30-40 minutes, cutting mushrooms and winter bamboo shoots into powder, adding fermented soya bean juice, cooling, sequentially adding the rest materials, standing for fermentation for 15-20 days, stirring once every day, and filtering to obtain the brine.

Technical Field

The invention relates to the technical field of bean product production, in particular to a method for preparing stinky tofu.

Background

Although the stinky tofu is popular, crude and interior-beautiful, flat and unique in middle and long in source, the stinky tofu is a unique flavor, old and traditional, and once tasted, people often want to strike the stinky tofu and taste the stinky tofu fast. The strong-smelling preserved bean curd is one of Chinese Han nationality special snacks, and is a fermented bean curd product which flows in Dazhonghuahua dong and other places in the world. The making mode and the eating mode in China and all over the world are different in regions, Nanjing, Changsha and Shaoxing dried bean curd are well known, but the making mode and the taste are different greatly.

The chili sauce is rich in chili resources, is also one of the characteristics of Sichuan, Chongqing and Henan, and the complex ecological environment and climatic conditions of the chili sauce breed various chili fermentation products, and particularly the fermented fresh chopped chili sauce becomes a traditional food loved by local people due to rich nutrition and fresh color and taste. The fermented fresh chopped chili sauce is prepared by fermenting the cut chili with various beneficial microorganisms to produce acid so as to reduce the pH value of the fresh chopped chili sauce, and in the fermentation process, a microorganism system mainly containing lactic acid bacteria is subjected to anaerobic fermentation to generate a large amount of organic substances, so that the fresh chopped chili sauce is endowed with unique flavor, and has the physiological effects of clearing intestines, preventing constipation, improving the immunologic function, reducing cholesterol, reducing blood fat, preventing and resisting cancers and the like by using the probiotics.

At present, the composition of the strong-smelling preserved bean curd on the market changes little, the taste of the product is single, and the main points are pungent and salty; if the strong-smelling preserved bean curd and the chopped chili sauce are combined, the fresh flavor of the chopped chili and the fermented aftertaste of the strong-smelling preserved bean curd are combined, so that the strong-smelling preserved bean curd has the mellow flavor of the chopped chili, and also has the effects of strengthening spleen and stomach, dispelling wind-damp, relieving fever and pain, reducing fat and losing weight and preventing canceration.

Disclosure of Invention

The technical problem to be solved by the invention is as follows: the method for preparing the strong-smelling preserved bean curd overcomes the defects of the prior art, and adds the chopped chili sauce into the fried strong-smelling preserved bean curd to ensure that the flavor of the strong-smelling preserved bean curd is more unique.

The technical scheme adopted by the invention for solving the technical problems is as follows: the preparation method of the strong-smelling preserved bean curd comprises the following steps:

the method comprises the following steps: flatly placing the bean curd on clean glass, laying a layer of clean white cloth on the bean curd, pressing a clean wood board on the white cloth, putting a heavy object on the wood board, pressing for 12-16 hours, and pressing out excessive water in the bean curd to obtain a bean curd blank for later use;

step two: cutting the bean curd blank into small bean curd blocks with the length of 3cm, the width of 3cm and the height of 1cm for standby;

step three: soaking red bean curd in bittern for 3-5 hr in spring and autumn, 6 hr in summer and 2 days in winter);

step four: cleaning the soaked bean curd with cold boiled water, draining, frying in vegetable oil at the temperature of 170 ℃ for 5-6 min, and turning the fermented bean curd in the frying process for 2-3 min;

step five: and (3) clamping the fried stinky tofu, turning the fried stinky tofu for 180 degrees, drilling a hole in the middle of the tofu, and adding the minced coriander and the chopped chili sauce into the hole.

The technical scheme adopted for further solving the technical problems is as follows: the vegetable oil comprises one or more of soybean oil, peanut oil and rapeseed oil, and the mass ratio of the soybean oil to the peanut oil to the rapeseed oil is 1-3: 1-2.

The technical scheme adopted for further solving the technical problems is as follows: the chopped chili sauce is prepared from the following raw materials in parts by mass: 70-240 parts of fresh pepper, 12-44 parts of vegetable oil, 3-10 parts of spices, 20-30 parts of white spirit, 3-10 parts of salt, 2-8 parts of fermented soya beans, 1-10 parts of cooked sesame and 60-100 parts of purified water.

Further, the preparation method of the chopped chili sauce comprises the following steps:

the method comprises the following steps: selecting fresh peppers according to a corresponding proportion, removing stems, cleaning, draining water, and chopping for later use.

Step two: adding Chinese liquor into chopped pepper, mixing well, sealing and standing for 2h for later use.

Step three: adding salt and spices into the treated chopped hot peppers, stirring uniformly, adding purified water, stirring again, and sealing and standing for later use.

Step four: inoculating the materials by adopting composite lactic acid bacteria powder, filling the materials in a jar, and obtaining the main material chopped pepper after fermentation.

Step five: adding vegetable oil into a hot pot, adding the chopped hot pepper and fermented soya beans into the pot, fully stir-frying until the sesame is fragrant, scattering cooked sesame to the surface, and cooling to room temperature to obtain a finished product.

Furthermore, the fresh peppers comprise one or more of pod peppers, lantern peppers and two-vitex negundo peppers, the mass ratio of the pod peppers to the lantern peppers to the two-vitex negundo peppers is 1-2:1-3:1-2, the pod peppers are spicy but not dry, the lantern peppers contain rich vitamin C, the two-vitex negundo peppers are good in color, soft in pungency and slightly sweet, the three kinds of peppers are moderate in pungency after being pickled, and the three kinds of peppers are delicious and unique in taste.

The technical scheme adopted for further solving the technical problems is as follows: the brine is prepared from the following raw materials in parts by mass: 13-16 parts of cold water, 3 parts of black soya beans, 0.2 part of mushrooms, 4 parts of winter bamboo shoots, 0.1 part of calcined soda, 0.02 part of blue vitriol, 0.75 part of salt, 0.15 g of Maotai liquor and 1.5 parts of uncongealed beancurd.

Further, the preparation of the brine comprises the following steps: boiling black fermented soya beans in cold water, boiling for 30-40 minutes, cutting mushrooms and winter bamboo shoots into powder, adding fermented soya bean juice, cooling, sequentially adding the rest materials, standing for fermentation for 15-20 days, stirring once every day, and filtering to obtain the brine.

The invention has the beneficial effects that: the strong-smelling preserved bean curd prepared by the process is added with the unique chopped chili pepper preparation process, has the special chopped chili pepper taste, is sour, spicy and crisp, is suitable for consumers who like the chopped chili pepper taste, is prepared according to steps, and has simple flow and unique taste.

Detailed Description

The present invention is further illustrated by the following examples.

The preparation method of the strong-smelling preserved bean curd comprises the following steps:

the method comprises the following steps: flatly placing the bean curd on clean glass, laying a layer of clean white cloth on the bean curd, pressing a clean wood board on the white cloth, putting a heavy object on the wood board, pressing for 12-16 hours, and pressing out excessive water in the bean curd to obtain a bean curd blank for later use;

step two: cutting the bean curd blank into small bean curd blocks with the length of 3cm, the width of 3cm and the height of 1-1.5 cm for standby, preferably selecting slices with the length of 1cm, and easily flavoring;

step three: soaking red bean curd in bittern for 3-5 hr in spring and autumn, 6 hr in summer and 2 days in winter);

step four: cleaning the soaked bean curd with cold boiled water, draining, frying in vegetable oil at 180 ℃ for 5-6 min, turning the fermented bean curd during frying for 2-3 min, and taking out the fried bean curd when the fried bean curd is expanded, is crisp;

step five: and (3) clamping the fried strong-smelling fermented bean curd, turning the fried strong-smelling fermented bean curd for 180 degrees, drilling a hole in the middle of the bean curd, and adding the minced coriander and the chopped chili sauce into the hole to enable each piece of bean curd to be tasty.

In the embodiment, the vegetable oil comprises one or more of soybean oil, peanut oil and rapeseed oil, and the mass ratio of the vegetable oil to the soybean oil to the peanut oil to the rapeseed oil is 1-3: 1-2.

In the embodiment, the chopped chili sauce is prepared from the following raw materials in parts by mass: 70-240 parts of fresh pepper, 12-44 parts of vegetable oil, 3-10 parts of spices, 20-30 parts of white spirit, 3-10 parts of salt, 2-8 parts of fermented soya beans, 1-10 parts of cooked sesame and 60-100 parts of purified water.

In this embodiment, the preparation of the chopped chili sauce comprises the following steps:

the method comprises the following steps: selecting fresh peppers according to a corresponding proportion, removing stems, cleaning, draining water, and chopping for later use.

Step two: adding Chinese liquor into chopped pepper, mixing well, sealing and standing for 2h for later use.

Step three: adding salt and spices into the treated chopped hot peppers, stirring uniformly, adding purified water, stirring again, and sealing and standing for later use.

Step four: inoculating the materials by adopting composite lactic acid bacteria powder, filling the materials in a jar, and obtaining the main material chopped pepper after fermentation.

Step five: adding vegetable oil into a hot pot, adding the chopped hot pepper and fermented soya beans into the pot, fully stir-frying until the sesame is fragrant, scattering cooked sesame to the surface, and cooling to room temperature to obtain a finished product.

In this embodiment, the fresh peppers include one or more of pod pepper, lantern pepper and two-twig pepper, and the mass ratio of the pod pepper, the lantern pepper and the two-twig pepper is 2:3: 2.

In this embodiment, the brine is prepared from the following raw materials in parts by mass: 13-16 parts of cold water, 3 parts of black soya beans, 0.2 part of mushrooms, 4 parts of winter bamboo shoots, 0.1 part of calcined soda, 0.02 part of blue vitriol, 0.75 part of salt, 0.15 g of Maotai liquor and 1.5 parts of uncongealed beancurd. The preparation method comprises the steps of boiling black fermented soya beans in cold water, boiling for 30-40 minutes, cutting the mushrooms and the winter bamboo shoots into powder, adding fermented soybean juice, cooling, sequentially adding the rest materials, standing for fermentation for 15-20 days, stirring once a day to allow uniform fermentation, and filtering to obtain the brine. When the marinade is used, the marinade can be taken, the material residues are stored in a container to serve as old marinade, the old marinade is fermented continuously, and the method is very beneficial to increasing the flavor of the marinade. If the crude fiber residue in the jar is more, the brine taste is stronger and the flavoring effect is better.

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.