CN102388982A - Preparation method of fragrant soybean roll - Google Patents

Abstract

The invention discloses a preparation method of a fragrant soybean roll, and aims to solve the problem that the conventional dried bean milk cream in a tight roll is troublesome in eating process. The preparation method comprises the steps as follows: 1, rolling: putting cooked soybean milk into a boiler and rolling a thin film on the surface of the soybean milk into a hollow roll by using an edible plastic rod; 2, drying: putting the rolled hollow roll into a drying room, wherein the temperature of the drying room is kept at 60-80 DEG C, and drying for 6-10 hours; 3, shearing: steaming the dried hollow roll for 10 minutes by steam, and shearing the dried hollow roll into hollow rolls with the length of 30-40 centimeters; 4, frying: frying the dried hollow roll for 1-3 minutes by edible oil with the temperature of 160-180 DEG C; and 5, sterilizing by steam: putting the fried hollow roll into a steaming room, and steaming the fried hollow roll for 5-15 minutes by steam to obtain a final product. The processing process of the fragrant soybean roll processed by the method is an improvement on the producing process of the dried bean milk cream in the tight roll, so that the nutritional components of the fragrant soybean roll are equivalent to the nutritional components of the dried bean milk cream in the tight roll; and when the fragrant soybean roll is eaten, the fragrant soybean roll can be steamed directly, so that the soaking process is saved and the fragrant soybean roll is very convenient to eat.

Description

The preparation method of the fragrant volume of beans

Technical field

The present invention relates to a kind of bean product, the preparation method of the fragrant volume of particularly a kind of beans.

Background technology

Bean curd stick is after the soybean defibrination is hotted plate, and the drying bean product that form condense.Bean curd stick is from pot, to choose skin, smooth out with the fingers directly, is rolled into shaft-likely, processes through oven dry.Bean curd stick is yellow with wheat of light color, and glossy, honeycomb is even, folding easily broken, and the neat matter of profile is good.Bean curd stick is the luxury food of bean product, and the height of this product nutritive value extensively is called " meat or fish in the element " by people, enjoy liking of consumers in general.Bean curd stick is processed by soya bean, has the nutritive value similar with soya bean, like soya bean protein, dietary fiber and carbon aquation platform thing etc., human body is highly profitable.The health care of bean curd stick is very nearly the same with soya-bean milk, and it is edible almost to be fit to all people.

But, because bean curd stick is comparatively dried,, just can cook so before edible, need to soak 3-6 hour usually, thus caused eat trouble.

Summary of the invention

For overcoming above-mentioned defective, the object of the present invention is to provide a kind of instant, the preparation method of the fragrant volume of the beans that are of high nutritive value.

For achieving the above object, the preparation method of the fragrant volume of beans of the present invention comprises the steps:

1) volume skin

Well-done soya-bean milk is poured in the pot, and the temperature that keeps soya-bean milk in the pot is between 70--80 ℃; Roll the thin skin that form on the soya-bean milk surface with the edible plastic rod, be rolled into coreless rolls; 10-18 minute volume once;

2) oven dry

Move into drying room to the coreless rolls of spooling, the drying room temperature will remain between 60--80 ℃, in the baking 6-10 hour;

3) cut skin

Take out of from drying room, take out sticking plaster; Coreless rolls after the oven dry after 10 minutes, is cut into the coreless rolls of long 30-40 centimetre with it with steamed;

4) fried skin

With the coreless rolls after the 160-180 ℃ of edible fried oven dry, 1-3 minute.

5) moise-heat sterilization

With fried good coreless rolls, put into and steam the room with steamed 5-15 minute, be finished product.

Adopt the fragrant volume of beans after the said method processing, its process is the improvement on the bean curd stick production technology, so its nutritional labeling is suitable with bean curd stick, but it can directly cook when edible, has removed the process of soaking from, and it is very convenient to eat.

The specific embodiment

Method of the present invention is the improvement on existing bean curd stick production technology.It comprises following step:

One, volume skin

Well-done soya-bean milk is poured in the stainless-steel pan, and the temperature that keeps soya-bean milk in the pot can be formed the very thin skin of one deck in the pot like this between 70--80 ℃, and this point is identical with the process of existing bean curd stick.

Different is, bean curd stick is from pot, to choose skin, smooth out with the fingers directly, is rolled into shaft-likely, is difficult for the processing in later stage like this; And the present invention is rolled into coreless rolls with the edible plastic rod with one deck thin skin of forming in the pot, according to the difference of room temperature, rolls up once in general about 10-18 minute, till having rolled up.

Two, oven dry

Move into drying room to the coreless rolls of spooling, the drying room temperature will remain between 60--80 ℃, and general baking was gone up about 6-10 hour, and coreless rolls is promptly dried.At this moment coreless rolls is formalized.

Three, cut skin

After the oven dry, the coreless rolls of spooling is taken out of from drying room, take out sticking plaster, about 10 minutes, make it softening, then coreless rolls is rolled into the coreless rolls of suitable length, about generally about 30-40 centimetre with steamed.

Four, fried skin

With edible fried volume, oil temperature will reach about 160-180 ℃, and fried coreless rolls can explode in general 1-3 minute, pulled out after fried the passing through, and filtered oil.Stir back and forth during fried the system, fried passing through in the middle of helping uniform bubble can occur on the coreless rolls of fried back thoroughly.

Five, moise-heat sterilization

Fried good volume is put into and is steamed the room with high steam steaming about 5-15 minute, is finished product.After steam steamed, the coreless rolls that comes out can keep certain tender degree, and not broken, thorough disinfection sterilization again.

Finished product should get into packing shop immediately and comprise, to choose the poor substandard products that lose color earlier during packing after, get final product by the customer demand packing with plastic foil.

Below in conjunction with embodiment the present invention is further described.

Embodiment 1 (summer)

1) volume skin

Well-done soya-bean milk is poured in the pot, and the temperature that keeps soya-bean milk in the pot is between 70 ℃; Roll the thin skin that form on the soya-bean milk surface with the edible plastic rod, be rolled into coreless rolls; 16 minutes volumes once;

2) oven dry

Move into drying room to the coreless rolls of spooling, the drying room temperature will remain on 70 ℃, dries by the fire 8 hours;

3) cut skin

Take out of from drying room, take out sticking plaster; Coreless rolls after the oven dry after 10 minutes, is cut into long 30 centimeter coreless rolls with it with steamed;

4) fried skin

With the coreless rolls after 160 ℃ of edible fried oven dry, 3 minutes.

5) moise-heat sterilization

With fried good coreless rolls, put into and steam the room with steamed 8 minutes, be finished product.

Embodiment 2 (autumn)

1) volume skin

Well-done soya-bean milk is poured in the pot, and the temperature that keeps soya-bean milk in the pot is between 70 ℃; Roll the thin skin that form on the soya-bean milk surface with the edible plastic rod, be rolled into coreless rolls; 14 minutes volumes once;

2) oven dry

Move into drying room to the coreless rolls of spooling, the drying room temperature will remain on 70 ℃, dries by the fire 10 hours;

3) cut skin

Take out of from drying room, take out sticking plaster; Coreless rolls after the oven dry after 10 minutes, is cut into long 40 centimeter coreless rolls with it with steamed;

4) fried skin

With the coreless rolls after 170 ℃ of edible fried oven dry, 2 minutes.

5) moise-heat sterilization

With fried good coreless rolls, put into and steam the room with steamed 10 minutes, be finished product.

Embodiment 3 (winter)

1) volume skin

Well-done soya-bean milk is poured in the pot, and the temperature that keeps soya-bean milk in the pot is between 70 ℃; Roll the thin skin that form on the soya-bean milk surface with the edible plastic rod, be rolled into coreless rolls; 12 minutes volumes once;

2) oven dry

Move into drying room to the coreless rolls of spooling, the drying room temperature will remain on 80 ℃, dries by the fire 6 hours;

3) cut skin

Take out of from drying room, take out sticking plaster; Coreless rolls after the oven dry after 10 minutes, is cut into long 40 centimeter coreless rolls with it with steamed;

4) fried skin

With the coreless rolls after 180 ℃ of edible fried oven dry, 1 minute.

5) moise-heat sterilization

With fried good coreless rolls, put into and steam the room with steamed 10 minutes, be finished product.

Claims (1)

1. the preparation method of the fragrant volume of beans is characterized in that described method comprises the steps: at least

1) volume skin

Well-done soya-bean milk is poured in the pot, and the temperature that keeps soya-bean milk in the pot is between 70--80 ℃; Roll the thin skin that form on the soya-bean milk surface with the edible plastic rod, be rolled into coreless rolls; 10-18 minute volume once;

2) oven dry

Move into drying room to the coreless rolls of spooling, the drying room temperature will remain between 60--80 ℃, in the baking 6-10 hour;

3) cut skin

Take out of from drying room, take out sticking plaster; Coreless rolls after the oven dry after 10 minutes, is cut into the coreless rolls of long 30-40 centimetre with it with steamed;

4) fried skin

With the coreless rolls after the 160-180 ℃ of edible fried oven dry, 1-3 minute.

5) moise-heat sterilization

With fried good coreless rolls, put into and steam the room with steamed 5-15 minute, be finished product.