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CN-122004404-A - Preparation process of marinated instant bean curd sheets

CN122004404ACN 122004404 ACN122004404 ACN 122004404ACN-122004404-A

Abstract

The invention relates to the field of foods, in particular to a preparation process of marinated instant bean curd skin, which comprises the following steps of cutting bean curd skin into strips, frying the strip-shaped bean curd skin for 35-50 seconds at 160-170 ℃ to obtain the fried bean curd skin, draining oil and cooling the fried bean curd skin to obtain a semi-finished product, marinating the semi-finished product in marinating soup at 90-98 ℃ for 10-12 minutes, then stewing the semi-finished product for 18-23 minutes by fire, fishing out the bean curd skin and marinating the bean curd skin to obtain the marinated bean curd skin, wherein the marinating soup comprises the following raw materials of soup stock, salt, rock sugar, dark soy sauce, cooking wine, chicken essence and spice, packaging, cooling the marinated bean curd skin at normal temperature, packaging and sterilizing to obtain a finished product. According to the invention, the finished bean curd skin is fried and marinated, and instant spiced bean curd skin, spicy bean curd skin and soy sauce flavored bean curd skin can be obtained according to different marinating soup, so that the taste requirements of different people are met.

Inventors

  • ZHANG MIN

Assignees

  • 泰安缘九州食品科技有限公司

Dates

Publication Date
20260512
Application Date
20260402

Claims (9)

  1. 1. The preparation process of the marinated instant bean curd skin is characterized by comprising the following steps of: slitting, namely slitting the skin of soya-bean milk into strips to obtain strip-shaped skin of soya-bean milk, and shaking the strip-shaped skin of soya-bean milk apart; frying, namely frying the strip-shaped bean curd skin for 35-50 seconds at the temperature of 160-170 ℃ to obtain the fried bean curd skin; Draining and cooling, namely draining and cooling the fried skin of soya-bean milk to obtain a semi-finished product; Marinating, namely marinating the semi-finished product in marinating soup at 90-98 ℃ for 10-12 minutes, then closing fire and stewing for 18-23 minutes, fishing out the skin of soya-bean milk, and leaching to obtain marinated skin of soya-bean milk, wherein the marinating soup comprises the following raw materials of broth, salt, rock sugar, dark soy sauce, light soy sauce, cooking wine, chicken essence and spice; Packaging, namely cooling the marinated bean curd skin to the temperature of not more than 30 ℃ at normal temperature, packaging and sterilizing to obtain a finished product.
  2. 2. The process for preparing the marinated instant skin of bean curd of claim 1, further comprising selecting raw materials before slitting the skin of bean curd into strips, wherein the skin of bean curd is mold-free, odorless, worm-eaten-free, impurity-free and moisture-qualified.
  3. 3. The process for preparing marinated instant skin of bean curd as claimed in claim 1 or 2, wherein the thickness of the strip-shaped skin of bean curd is 1.5-2cm, the length is 25cm, and the width is 15-20cm.
  4. 4. The process for preparing marinated instant bean curd skin according to claim 1, wherein sterilization is carried out by hot water at 90 ℃ for 15-20 minutes.
  5. 5. The process for preparing marinated instant bean curd skin according to claim 1, wherein the marinating soup comprises a spiced marinating soup, a spicy marinating soup and a sauce-flavored marinating soup.
  6. 6. The process for preparing the marinated instant bean curd skin according to claim 5, wherein the marinated soup with the five flavors comprises 300kg of soup stock, 2.1kg of salt, 1.8kg of crystal sugar, 6.0kg of light soy sauce, 1.8kg of dark soy sauce, 3.0kg of cooking wine, 0.9kg of chicken essence and spices, wherein the spices comprise 280g of star anise, 120g of cinnamon, 150g of pepper, 120g of fennel, 50g of galangal, 3 pieces of tsaoko cardamon, 250g of dried chilli, 400g of clove, 400g of nutmeg, 1.5kg of ginger, 2.5kg of green onion, 120g of angelica dahurica, 200g of myrcia, 250g of stone dust seed, 120g of cardamon and 380g of sand.
  7. 7. The process for preparing the marinated instant bean curd skin according to claim 5, wherein the 300kg spicy marinating soup comprises 300kg of soup stock, 2.1kg of salt, 1.5kg of crystal sugar, 6.0kg of light soy sauce, 1.8kg of dark soy sauce, 3.0kg of cooking wine, 0.9kg of chicken essence and spices, wherein the spices comprise 30-50g of chilli essence, 100g of zanthoxylum oil, 280g of star anise, 120g of cinnamon, 150g of pepper, 120g of fennel, 50g of galangal, 3 pieces of degerminated fructus amomi, 750g of dried chilli, 400g of clove, 400g of nutmeg, 1.5kg of ginger, 200g of pepper, 30g of angelica dahurica, 20g of cardamon, 2.5kg of green onion, 120g of angelica dahurica, 200g of bay, 250g of amomum tsaoko and 380g of sand.
  8. 8. The process for preparing the marinated instant bean curd skin according to claim 5, wherein the marinated soup with the sauce flavor comprises 300kg of soup stock, 1.8kg of salt, 2.1kg of crystal sugar, 4.0kg of light soy sauce, 2kg of dark soy sauce, 3.0kg of cooking wine, 0.9kg of chicken essence and spices, wherein the spices comprise 1.5kg of sweet flour paste, 1.0kg of soybean paste, 280g of star anise, 120g of cinnamon, 150g of pepper, 120g of fennel, 50g of galangal, 3 pieces of degerminated fructus amomi, 250g of dried chilli, 400g of clove, 400g of nutmeg, 1.5kg of ginger, 2.5kg of green onion, 120g of angelica dahurica, 200g of myrcia, 250g of semen amoenae, 120g of semen amomi and 380g of amomum cardamomum.
  9. 9. The preparation process of the marinated instant bean curd skin is characterized in that the preparation process of the soup-stock comprises the steps of soaking pig bones and chicken frames in clear water for 1-2 hours, changing water for 2-3 times halfway, soaking most of blood water, putting the pig bones and the chicken frames into cold water, adding ginger slices and cooking wine into the cold water, boiling with strong fire and keeping for 3-5 minutes, skimming floating foam, taking out the pig bones and the chicken frames, flushing with warm water to clean surface blood foam and impurities, adding 2-3 chicken frames, 1-1.5kg of pig bones, 50g of ginger and 3-4 shallot knots into 10kg of clear water, boiling with strong fire and skimming floating foam again, keeping the minimum fire to a slightly boiling state for 2.5-3 hours after the floating foam is skimmed, keeping the minimum fire for 10 minutes after the floating foam is skimmed, keeping the minimum fire for 3-4 hours, and obtaining the white soup-stock after the skimming filtering.

Description

Preparation process of marinated instant bean curd sheets Technical Field The invention relates to the field of foods, in particular to a preparation process of marinated instant bean curd sheets. Background The bean curd skin, also called Qianzhen, is a traditional bean product in China, has the effects of clearing heat, moistening lung, relieving cough, resolving phlegm, nourishing stomach, removing toxic substances, and suppressing sweating. The bean curd skin has rich nutrition, high protein and amino acid content, 18 microelements such as iron, calcium and molybdenum which are necessary for human body according to modern scientific determination. So many people like to eat the bean curd skin. At present, the bean curd skin is eaten by people as side dishes of dishes or by wrapping dishes with bean curd skin, and no bean curd skin snack exists in the market at present. Disclosure of Invention In order to achieve the above purpose, the present invention provides the following technical solutions: a preparation process of marinated instant bean curd skin comprises the following steps: slitting, namely slitting the bean curd skin into strips to obtain strip-shaped bean curd skins, and shaking the strip-shaped bean curd skins apart to ensure that the strip-shaped bean curd skins are not adhered and do not form lumps; Frying, namely frying the strip-shaped skin of soya-bean milk at the temperature of 160-170 ℃ for 35-50 seconds to obtain fried skin of soya-bean milk, wherein the fried skin of soya-bean milk is expanded, foamed and light golden yellow, and the fried skin of soya-bean milk is shaped and crisp in taste; Draining and cooling, namely draining and cooling the fried skin of soya-bean milk to obtain a semi-finished product; Marinating, namely marinating the semi-finished product in marinating soup at 90-98 ℃ for 10-12 minutes, then closing fire and stewing for 18-23 minutes, fishing out the skin of soya-bean milk, and leaching to obtain marinated skin of soya-bean milk, wherein the marinating soup comprises the following raw materials of broth, salt, rock sugar, dark soy sauce, light soy sauce, cooking wine, chicken essence and spice; Packaging, namely cooling the marinated bean curd skin to the temperature of not more than 30 ℃ at normal temperature, packaging and sterilizing to obtain a finished product. The method is characterized in that the method further comprises the step of selecting raw materials before cutting the bean curd skin into strips, and selecting the bean curd skin which is free of mildew, peculiar smell, worm damage, impurities and qualified in moisture. As a further scheme of the invention, the thickness of the strip-shaped bean curd skin is 1.5-2cm, the length is 25cm, and the width is 15-20cm. As a further scheme of the invention, sterilization is carried out by adopting hot water at 90 ℃ for 15-20 minutes. As a further scheme of the invention: the marinade comprises spiced marinade, spicy marinade and sauce-flavored marinade, the spiced marinade adopted by 50kg of bean curd skin comprises 300kg of stock solution, 2.1kg of salt, 1.8kg of crystal sugar, 6.0kg of light soy sauce, 1.8kg of dark soy sauce, 3.0kg of cooking wine, 0.9kg of chicken essence and spice, the spice comprises 280g of star anise, 120g of cassia bark, 150g of pepper, 120g of fennel, 50g of galangal, 3 pieces of degerminated tsaoko cardamon, 250g of dried chilli, 400g of clove, 400g of nutmeg, 1.5kg of ginger, 2.5kg of green onion, 120g of dahurian angelica root, 200g of bay leaf, 250g of lime, 120g of cardamon seed, 380g of green onion and 50kg of bean curd skin comprises 300kg of stock solution, 2.1kg of salt, 1.5kg of crystal sugar, 6.0kg of light soy sauce, 1.8kg of dark soy sauce, 3.0kg of cooking wine, 0kg of chicken essence and spice, the spice comprises 30-50g of chilli extract, 100g of zanthoxylum oil, 280g of star anise, 120g of cassia bark, 150g of pepper, 120g of fennel, 50g of galangal, 3 pieces of tsaoko cardamom with seeds removed, 750g of dried chilli, 400g of clove, 400g of nutmeg, 1.5kg of ginger, 200g of pepper, 30g of dahurian angelica root, 20g of cardamon, 2.5kg of green onion, 120g of dahurian angelica root, 200g of bay leaf, 250g of tsaoko cardamon, 120g of cardamon and 380g of sand, the sauce-flavor marinated soup adopted by 50kg of bean curd skin comprises 300kg of soup stock, 1.8kg of salt, 2.1kg of rock sugar, 4.0kg of light soy sauce, 2kg of cooking wine 3.0kg of chicken essence and spice, the spice comprises 1.5kg of sweet flour paste, 1.0kg of soybean paste, 280g of star anise, 120g of cinnamon, 150g of pepper, 120g of fennel, 50g of galangal, 3 pieces of tsaoko cardamom, 250g of dried chilli, 400g of clove, 400g of nutmeg, 1.5kg of ginger, 2.5kg of green onion, 120g of angelica dahurica, 200g of bay leaves, 250g of stone-falling seed, 120g of amomum cardamomum and 380g of sand kernel, spiced halogen Shang Xian is fragrant and sweet, the halogen taste is rich and non-spicy, the