CN101627810A - Method for producing dried honeydew bean curd - Google Patents
Method for producing dried honeydew bean curd Download PDFInfo
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- CN101627810A CN101627810A CN200910053325A CN200910053325A CN101627810A CN 101627810 A CN101627810 A CN 101627810A CN 200910053325 A CN200910053325 A CN 200910053325A CN 200910053325 A CN200910053325 A CN 200910053325A CN 101627810 A CN101627810 A CN 101627810A
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Abstract
The invention discloses a method for producing dried honeydew bean curd, which comprises the following steps: soaking and washing soybeans; grinding the soybeans; separating slurry and residue; boiling the slurry; curdling into bean curd jelly; stewing; molding the bean curd jelly; squeezing; slicing; frying; adding auxiliary materials and cooking; cooling; and packaging. The invention has the following advantages: the dried honeydew bean curd in the method provided by the invention contains no synthetic perfume or synthetic pigments, thereby preventing the produced dried honeydew bean curd from damaging human health.
Description
Technical field
The present invention relates to a kind of production method of dried bean curd, design a kind of production method of dried honeydew bean curd especially.
Background technology
Dried bean curd is the common in daily life a kind of processed foods of people.Contain abundant protein in the dried bean curd, and bean curd albumen belongs to adequate proteins, not only contain eight seed amino acids of needed by human, and its ratio also needs near human body, nutritive value is higher; Its several mineral materials of containing in addition can supplement calcium, prevents from the osteoporosis that causes because of calcium deficiency to promote skeleton development, and is very favourable to children's, old man's bone growth.But the smoked bean curd color of Chu Shouing is single in the market, and nutritional labeling is abundant, and 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 present invention is to provide a kind of production not contain the production method of the honeydew dried bean curd of synthetic perfume and synthetic dyestuff.
In order to address the above problem technical scheme of the present invention is such:
A kind of production method of dried honeydew bean curd is characterized in that, this production method may further comprise the steps:
1. select for use good quality soybeans be soaked in water after removal of impurities;
2. the soya bean after the removal of impurities is pulverized defibrination with refining equipment, and the concentration of slurry is controlled at 8 °～11 °, separates bean dregs;
3. the soya-bean milk after will separating carries out high-temperature boiling, treats to add coagulating agent after the soya-bean milk temperature drops to 75 ℃～80 ℃, again soya-bean milk is left standstill a period of time, jellied bean curd;
4. after jellied bean curd evenly being scooped in the shaping frame of being with infantees, on the inwardly folding covering jellied bean curd of the outer surplus cloth of framework, remove framework, other puts and presses one of plate, with method add after the jellied bean curd with jellied bean curd together with the bag discord press plate together be placed on the squeezer center keep certain pressure squeezing 20～25 minutes bean curd bad;
5. will squeeze and be cut into bulk after good bean curd base is peelled off infantees, and the bean curd base that will cut piece to pour oil cauldron into fried.
6. will explode good thumbnail puts into and contains an amount of maltose, white granulated sugar, soy sauce, soya-bean oil, salt, anise, Chinese cassia tree, after hotting plate in the boiling water soup of fennel, cool off burning well-done dried bean curd, make the product center temperature quickly fall to below 20 ℃ dried honeydew bean curd;
7. the packing of dried honeydew bean curd being weighed.
The 2. middle refining equipment of step is a fiberizer.
The 3. middle coagulating agent of step is a magnesium chloride, and concentration is 10～12B é.
The 3. middle time of repose of step is 20 minutes.
The 4. middle squeeze pressure of step is 5.9～8.9kPa.
Step 5. in oily temperature be 130 ℃～160 ℃, the fried time is 8～12 minutes.
Step 6. in the time of hotting plate be 1～2 hour.
Step 6. in, each component ratio is: 175 parts in water, 14～16 parts of maltose, 9～11 parts of white granulated sugars, 7～9 parts in soy sauce, 1～2 part in soya-bean oil, 0.2～0.4 part of salt, anistree 0.1～0.3 part, 0.06～0.1 part of Chinese cassia tree, 0.05～0.08 part in fennel, 100 parts in dried bean curd.
The step 7. method of middle packing has box-packed and packed two kinds.
Above-mentioned packed employing is vacuum-packed, and through the autoclave sterilization PROCESS FOR TREATMENT.
The present invention has the following advantages:
A kind of preparation method of dried honeydew bean curd is provided, owing to do not contain synthetic perfume and synthetic dyestuff, so the dried honeydew bean curd of making can not damage the healthy of people.
The specific embodiment
For technological means, creation characteristic that the present invention is realized, reach purpose and effect is easy to understand, below in conjunction with the specific embodiment, further set forth the present invention.
Embodiment one
A kind of preparation method of dried honeydew bean curd may further comprise the steps:
1, soak: soya bean is put into fermentation vat add the water cleaning and dipping, soaking temperature is at 15 ℃, and soak time is 14 hours;
2, washing: the soya bean that soaks is passed through the wet concentration removal of impurities;
3, defibrination: soya bean is put into fiberizer carry out defibrination, the concentration of slurry is controlled at 8 °;
4, screenings separates: will grind good soya-bean milk and carry out the screenings separation by centrifuge;
5, mashing off: will grind good soya-bean milk input mashing off equipment and hot plate, to boiling fully;
6, select slurry: the soya-bean milk of boiling is injected in the container, the temperature of soya-bean milk is dropped to 75 ℃ add coagulating agents, the coagulating agent magnesium chloride, concentration is 10B é;
7, the slurry that rises: soya-bean milk was left standstill 20 minutes;
8, moulding: jellied bean curd is scooped in the shaping frame, roughly even,, cover on it the outer surplus cloth of framework is inwardly folding to the angle to the limit, remove framework then, stacked press for extracting juice plate is one in addition, adds jellied bean curd as the same method;
9, squeezing: the jellied bean curd of moulding is together moved the center of putting to squeezer together with infantees and press for extracting juice plate, begin squeezing, pressure is 5.9kPa, keeps 20 minutes;
10, stripping and slicing: will squeeze the gauze that good bean curd base is peelled off parcel, artificial or to be cut into thickness with mechanical slicing machine even, the bulk that the sheet type is neat;
11, fried: the bean curd base that will cut piece is poured oil cauldron into, and oily temperature control is at 130 ℃, and the time is 8 minutes;
12, hot plate: count by weight, with 175 parts in water, 14 parts of maltose, 9 parts of white granulated sugars, 7 parts in soy sauce, 1 part in soya-bean oil, 0.2 part of salt, anistree 0.1 part, 0.06 part of Chinese cassia tree, 0.05 part in fennel, 100 parts in dried bean curd, put into saucepan and boil, will explode good dried bean curd again and pour into and hot plate pot and hot plate, the time of hotting plate is 1 hour;
13, cooling: will burn well-done dried bean curd and cool off, cooling means can adopt gravity-flow ventilation or force ventilation, and the product center temperature is quickly fallen to below 20 ℃;
14, pack: begin packing after dried honeydew bean curd is weighed, have box-packed and packed two kinds, packed employing vacuum packaging, and through autoclave sterilization technology, sterilization temperature is 90 ℃, the time is 40 minutes, is finished product.
Embodiment two
A kind of preparation method of dried honeydew bean curd may further comprise the steps:
1, soak: soya bean is put into fermentation vat add the water cleaning and dipping, soaking temperature is at 25 ℃, and soak time is 10 hours;
2, washing: the soya bean that soaks is passed through the wet concentration removal of impurities;
3, defibrination: soya bean is put into fiberizer carry out defibrination, the concentration of slurry is controlled at 9 °;
4, screenings separates: will grind good soya-bean milk and carry out the screenings separation by centrifuge;
5, mashing off: will grind good soya-bean milk input mashing off equipment and hot plate, to boiling fully;
6, select slurry: the soya-bean milk of boiling is injected in the container, the temperature of soya-bean milk is dropped to 78 ℃ add coagulating agents, the coagulating agent magnesium chloride, concentration is 11B é;
7, the slurry that rises: soya-bean milk was left standstill 20 minutes;
8, moulding: jellied bean curd is scooped in the shaping frame, roughly even,, cover on it the outer surplus cloth of framework is inwardly folding to the angle to the limit, remove framework then, stacked press for extracting juice plate is one in addition, adds jellied bean curd as the same method;
9, squeezing: the jellied bean curd of moulding is together moved the center of putting to squeezer together with infantees and press for extracting juice plate, begin squeezing, pressure is 7.9kPa, keeps 22 minutes;
10, stripping and slicing: will squeeze the gauze that good bean curd base is peelled off parcel, artificial or to be cut into thickness with mechanical slicing machine even, the bulk that the sheet type is neat;
11, fried: the bean curd base that will cut piece is poured oil cauldron into, and oily temperature control is at 150 ℃, and the time is 10 minutes;
12, hot plate: count by weight, with 175 parts in water, 15 parts of maltose, 10 parts of white granulated sugars, 8 parts in soy sauce, 1.5 parts in soya-bean oil, 0.3 part of salt, anistree 0.2 part, 0.08 part of Chinese cassia tree, 0.07 part in fennel, 100 parts in dried bean curd, put into saucepan and boil, will explode good dried bean curd again and pour into and hot plate pot and hot plate, the time of hotting plate is 1.5 hours;
13, cooling: will burn well-done dried bean curd and cool off, cooling means can adopt gravity-flow ventilation or force ventilation, and the product center temperature is quickly fallen to below 20 ℃;
14, packing: begin packing after dried honeydew bean curd weighed, have box-packed and packed two kinds, packed employing vacuum packaging, and pass through autoclave sterilization technology, sterilization temperature is 121 ℃, the time is to be finished product in 20 minutes.
Embodiment three
A kind of preparation method of dried honeydew bean curd may further comprise the steps:
1, soak: soya bean is put into fermentation vat add the water cleaning and dipping, soaking temperature is at 35 ℃, and soak time is 20 hours;
2, washing: the soya bean that soaks is passed through the wet concentration removal of impurities;
3, defibrination: soya bean is put into fiberizer carry out defibrination, the concentration of slurry is controlled at 11 °;
4, screenings separates: will grind good soya-bean milk and carry out the screenings separation by centrifuge;
5, mashing off: will grind good soya-bean milk input mashing off equipment and hot plate, to boiling fully;
6, select slurry: the soya-bean milk of boiling is injected in the container, the temperature of soya-bean milk is dropped to 80 ℃ add coagulating agents, the coagulating agent magnesium chloride, concentration is 12B é;
7, the slurry that rises: soya-bean milk was left standstill 20 minutes;
8, moulding: jellied bean curd is scooped in the shaping frame, roughly even,, cover on it the outer surplus cloth of framework is inwardly folding to the angle to the limit, remove framework then, stacked press for extracting juice plate is one in addition, adds jellied bean curd as the same method;
9, squeezing: the jellied bean curd of moulding is together moved the center of putting to squeezer together with infantees and press for extracting juice plate, begin squeezing, pressure is 8.9kPa, keeps 25 minutes;
10, stripping and slicing: will squeeze the gauze that good bean curd base is peelled off parcel, artificial or to be cut into thickness with mechanical slicing machine even, the bulk that the sheet type is neat;
11, fried: the bean curd base that will cut piece is poured oil cauldron into, and oily temperature control is at 160 ℃, and the time is 12 minutes;
12, hot plate: count by weight, with 175 parts in water, 16 parts of maltose, 11 parts of white granulated sugars, 9 parts in soy sauce, 2 parts in soya-bean oil, 0.4 part of salt, anistree 0.3 part, 0.1 part of Chinese cassia tree, 0.08 part in fennel, 100 parts in dried bean curd, put into saucepan and boil, will explode good dried bean curd again and pour into and hot plate pot and hot plate, the time of hotting plate is 2 hours;
13, cooling: will burn well-done dried bean curd and cool off, cooling means can adopt gravity-flow ventilation or force ventilation, and the product center temperature is quickly fallen to below 20 ℃;
14, pack: begin packing after dried honeydew bean curd is weighed, have box-packed and packed two kinds, packed employing vacuum packaging, and through autoclave sterilization technology, sterilization temperature is 85 ℃, the time is 50 minutes, is finished product.
More than show and described basic principle of the present invention, principal character and advantage of the present invention.The technical staff of the industry should understand; the present invention is not restricted to the described embodiments; that describes in the foregoing description and the specification just illustrates principle of the present invention; the present invention also has various changes and modifications without departing from the spirit and scope of the present invention, and these changes and improvements all fall in the claimed scope of the invention.The claimed scope of the present invention is defined by appending claims and equivalent thereof.
Claims (9)
1, a kind of production method of dried honeydew bean curd is characterized in that, this production method may further comprise the steps:
1. select for use good quality soybeans be soaked in water after removal of impurities;
2. the soya bean after the removal of impurities is pulverized defibrination with refining equipment, and the concentration of slurry is controlled at 8 °～11 °, separates bean dregs;
3. the soya-bean milk after will separating carries out high-temperature boiling, treats to add coagulating agent after the soya-bean milk temperature drops to 75 ℃～80 ℃, again soya-bean milk is left standstill a period of time, jellied bean curd;
4. after jellied bean curd evenly being scooped in the shaping frame of being with infantees, on the inwardly folding covering jellied bean curd of the outer surplus cloth of framework, remove framework, other puts and presses one of plate, with method add after the jellied bean curd with jellied bean curd together with the bag discord press plate together be placed on the squeezer center keep certain pressure squeezing 20～25 minutes the bean curd base;
5. will squeeze and be cut into bulk after good bean curd base is peelled off infantees, and the bean curd base that will cut piece to pour oil cauldron into fried.
6. will explode good thumbnail puts into and contains an amount of maltose, white granulated sugar, soy sauce, soya-bean oil, salt, anise, Chinese cassia tree, after hotting plate in the boiling water soup of fennel, cool off burning well-done dried bean curd, make the product center temperature quickly fall to below 20 ℃ dried honeydew bean curd;
7. the packing of dried honeydew bean curd being weighed.
2, the production method of a kind of dried honeydew bean curd according to claim 1 is characterized in that, step 2. in, described refining equipment is a fiberizer.
3, the production method of a kind of dried honeydew bean curd according to claim 1 is characterized in that, step 3. in, described coagulating agent is a magnesium chloride, concentration is 10～12B é.
4, the production method of a kind of dried honeydew bean curd according to claim 1 is characterized in that, step 4. in, described squeeze pressure is 5.9～8.9kPa.
5, the production method of a kind of dried honeydew bean curd according to claim 1 is characterized in that, step 5. in, described oily temperature is 130 ℃～160 ℃, the fried time is 8～12 minutes.
6, the production method of a kind of dried honeydew bean curd according to claim 1 is characterized in that, step 6. in, the described time of hotting plate is 1～2 hour.
7, the production method of a kind of dried honeydew bean curd according to claim 1 is characterized in that, step 6. in, described each component is by weight: 175 parts in water, 14～16 parts of maltose, 9～11 parts of white granulated sugars, 7～9 parts in soy sauce, 1～2 part in soya-bean oil, 0.2～0.4 part of salt, anistree 0.1～0.3 part, 0.06～0.1 part of Chinese cassia tree, 0.05～0.08 part in fennel, 100 parts in dried bean curd.
8, the production method of a kind of dried honeydew bean curd according to claim 1 is characterized in that, step 7. in, the method for described packing has box-packed and packed two kinds.
9, the production method of a kind of dried honeydew bean curd according to claim 8 is characterized in that, described packed employing is vacuum-packed, and through the autoclave sterilization PROCESS FOR TREATMENT.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200910053325A CN101627810A (en) | 2009-06-18 | 2009-06-18 | Method for producing dried honeydew bean curd |
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| CN200910053325A CN101627810A (en) | 2009-06-18 | 2009-06-18 | Method for producing dried honeydew bean curd |
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| CN101627810A true CN101627810A (en) | 2010-01-20 |
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103155996A (en) * | 2013-03-04 | 2013-06-19 | 浙江老爸食品有限公司 | Leisure sauced dry bean curd preparation method |
| CN103749720A (en) * | 2013-10-30 | 2014-04-30 | 苏州金记食品有限公司 | Preparation method of marinade dried bean curd |
| CN103798406A (en) * | 2013-10-30 | 2014-05-21 | 苏州金记食品有限公司 | Marinade dried bean curd |
| CN103828937A (en) * | 2012-11-27 | 2014-06-04 | 朱殿康 | Preparation method of preserved plum dried beancurds |
| CN104286219A (en) * | 2014-10-27 | 2015-01-21 | 梁平县奇味食品有限公司 | Method for making marinated dried tofu |
| CN108669238A (en) * | 2018-05-31 | 2018-10-19 | 盐城市天孜食品有限公司 | Instant dried bean curd preparation method and the instant dried bean curd of preparation |
| CN108782778A (en) * | 2018-09-17 | 2018-11-13 | 盐城市天孜食品有限公司 | Sweet taste beancurd is dry and preparation method thereof |
| CN109548888A (en) * | 2018-12-28 | 2019-04-02 | 金菜地食品股份有限公司 | A kind of production method that orchid is dry |
| CN110024863A (en) * | 2019-03-29 | 2019-07-19 | 河南世通食品有限公司 | A kind of production method that fried bean curd is dry |
-
2009
- 2009-06-18 CN CN200910053325A patent/CN101627810A/en active Pending
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103828937A (en) * | 2012-11-27 | 2014-06-04 | 朱殿康 | Preparation method of preserved plum dried beancurds |
| CN103155996A (en) * | 2013-03-04 | 2013-06-19 | 浙江老爸食品有限公司 | Leisure sauced dry bean curd preparation method |
| CN103155996B (en) * | 2013-03-04 | 2015-02-18 | 浙江老爸食品有限公司 | Leisure sauced dry bean curd preparation method |
| CN103749720A (en) * | 2013-10-30 | 2014-04-30 | 苏州金记食品有限公司 | Preparation method of marinade dried bean curd |
| CN103798406A (en) * | 2013-10-30 | 2014-05-21 | 苏州金记食品有限公司 | Marinade dried bean curd |
| CN104286219A (en) * | 2014-10-27 | 2015-01-21 | 梁平县奇味食品有限公司 | Method for making marinated dried tofu |
| CN108669238A (en) * | 2018-05-31 | 2018-10-19 | 盐城市天孜食品有限公司 | Instant dried bean curd preparation method and the instant dried bean curd of preparation |
| CN108782778A (en) * | 2018-09-17 | 2018-11-13 | 盐城市天孜食品有限公司 | Sweet taste beancurd is dry and preparation method thereof |
| CN109548888A (en) * | 2018-12-28 | 2019-04-02 | 金菜地食品股份有限公司 | A kind of production method that orchid is dry |
| CN110024863A (en) * | 2019-03-29 | 2019-07-19 | 河南世通食品有限公司 | A kind of production method that fried bean curd is dry |
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Application publication date: 20100120 |