CN104068134A - Manufacturing method for dried bean curd with red jujubes and Chinese wolfberries - Google Patents
Manufacturing method for dried bean curd with red jujubes and Chinese wolfberries Download PDFInfo
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Abstract
The invention relates to a manufacturing method for a dried bean curd with red jujubes and Chinese wolfberries. The manufacturing method comprises the following steps: bean selecting, bean soaking, bean grinding, pulp filtering, pulp boiling, bittern pouring, bean curd jelly forming, bean curd jelly breaking, pouring, squeezing, slicing, quick-boiling with alkali, stewing, stoving, seasoning, packing, sterilizing and inspecting; the red jujubes, the Chinese wolfberries, star anises, liquorice, galanga, cinnamon, foeniculum vulgare, clear water, salt, white granulated sugar, gourmet powder and beef extract are added in the stewing process. According to the dried bean curd, as the red jujubes and the Chinese wolfberries are adopted, the dried bean curd is rich in nutrition, affluent in high quality vegetable protein necessary for human bodies, eight amino-acid necessary for human bodies and various vitamins, the dried bean curd with the red jujubes and the Chinese wolfberries can benefit qi and nourish blood, adjust body immunocompetence, reduce blood fat and cholesterol and accelerate nutrient absorption and is helpful to prevent diarrhea and constipation; through the method, the categories of the dried bean curds are increased and the taste of the dried bean curds are enriched, the nutritional value of the dried bean curds are increased, the added value of dried bean curd products is improved and an excellent example is set for exploring high end dried bean curd products.
Description
Technical field
The present invention relates to the production and processing technical field of food, is a kind of preparation method of date-wolfberry fruit dried bean curd specifically.
Background technology
Red date, the fruit of Chinese wolfberry and dried bean curd are all the food with high nutritive value.
Red date has antitumaous effect, can improve body immunity, and can inhibition cancer cell, promote leukocytic generation, reduce serum cholesterol, improve seralbumin, protection liver, also contains inhibition cancer cell in red date, the material that even can make cancer cell transform to normal cell; Hypotensive, norcholesterol effect that red date has, citrin content in red date is the hat of all fruits and vegetables, citrin has the capillary permeability of maintaining, thereby improve the effect of microcirculation prevention of arterial sclerosis, can also regulate body metabolism, strengthen the effects such as immunity, anti-inflammatory, antiallergic action, reduction blood sugar and cholesterol level; In jujube, contained rutin has protection capillary vascular patency, prevents effect that vascular wall fragility increases; Red date energy liver protecting, can improve monocytic phagocytic function in body, has protection liver, strengthens physical effect; Vitamin C in date, can alleviate the infringement of chemicals to liver, and has the protein of promotion synthetic, increases the effect of the Total albumen content; Red date plays an important role to preventing and treating osteoporosis product anaemia, the elderly's climacteric is meeting osteoporosis often, easily there is anaemia in teenager and the women on peak of growing, red date has very good dietary function to them, and its effect normally medicine can not be compared; Flavonoid substances in red date can be prevented and treated cerebral ischemia disease and the brain tissue ultrastructure damage due to cerebral ischemia is had to protective effect; In red date, contain abundant vitamin C, citrin, to perfecting capillary, maintaining vessel wall elasticity, antiatherosclerosis is very useful; In date, contain cAMP, its pharmacological action shows as and improves microcirculation in human body, and coronary artery dilator increases the amount of blood supply of brain and heart, and decreasing heart rate reduces MCO and improves the metabolism of ischemic myocardium, therefore can prevent and treat cardiovascular and cerebrovascular diseases.
Matrimony vine is good at improving eyesight, so be commonly called as " bright eye ".Blurring of vision and yctalopia that ancient Chinese medicine doctor treatment deficiency of liver-blood, deficiency of kidney-YIN cause, usually use the fruit of Chinese wolfberry, famous prescription Qiju Dihuang Wan, just taking the fruit of Chinese wolfberry as main medicine, also the fruit of Chinese wolfberry of commonly using among the people is treated chronic illness in eye, and it is exactly simple and effective dietotherapy side that matrimony vine is steamed egg; Matrimony vine is improved the effect of immunity of organisms, can tonifying Qi strong smart, nourishing liver and kidney, anti-ageing, only quench one's thirst, warm up health, antineoplastic effect; Matrimony vine has adjusting blood sugar, reduces blood pressure, and prevents and treats the diseases such as hypertension, heart disease, artery sclerosis.
In bone, calcium exists with the formal distribution of inorganic salts, is the Main Ingredients and Appearance that forms people's bone, and causing osteoporotic main cause is exactly the shortage of calcium, bean product contain abundant calcium and a certain amount of vitamin D, and the two combination effectively degree of prevention improves osteoporosis; Body, at all ages and classes, under different physiological status, is also different to the demand of nutrition, improving immunity of organisms first must be by the reasonably combined nutrition that obtains balance of meals, in bean product, contain abundant lysine, unsaturated acids, starch sucrose and multivitamin and mineral matter; The reason of constipation is because enterocinesia is slowed down, swill is overstand in enteron aisle, due to enteron aisle moisture is too much absorbed, for a long time in the past, after intestines poison is absorbed by the body, it is a reason that causes intestinal cancer, beans system is wriggled and is provided sufficient nutrient to enteron aisle, treats constipation to anti-, and anal fissure, hemorrhoid, intestinal cancer etc. have positive effect; Risk factors of cardiovascular and cerebrovascular disease is high fat diet obesity, high fat of blood, and hypertension etc., stigmasterol and unrighted acid contained in bean product have the fat effect of dispelling preferably, add that its heat is very low, can lose weight.The absorption that beans beans processed can produce after enzyme hydrolysis, prevents cardiovascular and cerebrovascular disease to have good effect to fat the elderly; The fat content of bean product is extremely low, and carbohydrate can only absorb half, not only has satiety but also heat lower than other foods after overweight people eats, so be conducive to fat-reducing; In bean product, contain abundant estrogen, the necessary phosphatide of vitamin E and brain and liver, to phase women to delay senility more, improving menopause symptom has obvious effect.
Three's combination more can highlight their comprehensive value, allows consumer in makeup energy, play again the effect having additional nutrients.
Application number is the preparation method that the Chinese patent of ZL201310525775.6 discloses a kind of dried bean curd that whets the appetite, the steps include: that the dried bean curd processing is put into boiling water to be boiled after 4 minutes, put into bittern stew in soy sauce 30 minutes, dried bean curd after stew in soy sauce is drained, smear catsup and thick chilli sauce at the surface uniform of dried bean curd, put into baking box baking 10 minutes, vacuum sealing bag, sterilization.It adopts the dried bean curd processing, and not from source, the quality of dried bean curd is not carried out to handle and control, and the mode of smearing catsup and thick chilli sauce on the surface of dried bean curd has given prominence to the taste of catsup and thick chilli sauce, has changed the purity of pot-stewed fowl in dried bean curd; Above-mentioned processing method is comparatively coarse, there is no the making flow process of meticulous assurance date-wolfberry fruit dried bean curd, and the nutrition of dried bean curd is run off to some extent, and local flavor is pure not.
Summary of the invention
For above-mentioned technical problem, the invention provides a kind of preparation method of date-wolfberry fruit dried bean curd.
Technical problem to be solved by this invention realizes by the following technical solutions:
A preparation method for date-wolfberry fruit dried bean curd, comprises the following steps:
(1) select beans: select the soya bean of low innage albumen, ensure content >=34.0% of the water soluble protein of soya bean butt;
(2) bubble beans: the bubble beans time is controlled at 8-12 hour, steeps under normal circumstances beans summer 8 hours, steeps beans winter 12 hours;
(3) mill soya-bean milk: the soya bean that step (2) is soaked adopts grinding-wheel grinder to make slurry, drips while grinding;
(4) filter pulp: the paste of milled in step (3) is poured in centrifuge, added a small amount of water, stir, start shooting centrifugal, after filter is clean, add water again, more centrifugal, centrifugal 3-4 time repeatedly, feel not stick until pinch bean dregs with hand;
(5) mashing off: the bean dregs after filter pulp in step (4) are put into controllable type electric food warmer, and controlling mashing off temperature is 95 DEG C-98 DEG C, keeps fluidized state 3-5 minute, after mashing off, with 80-100 object copper yarn strainer filtering;
(6) slurry: the bittern water of 3-4 part for the soybean of every 40 parts, at the temperature of 75 DEG C-85 DEG C, carry out a slurry, controlling bittern water concentration is 25 Baume degrees;
(7) crouching brain: keep container static, the control time is 30 minutes;
(8) broken brain: jellied bean curd is suitably smashed, discharged and wrap in protein yellow seriflux around;
(9) cast: first with the buck boiling, infantees is boiled to 2-3 minute, to reach the object of sterilization, more clean with clear water;
(10) squeezing: frame shift into squeezing position installing mould, put 5-8 layer, the last layer paving of mould frame is pressed one flat plate, compresses dull and stereotyped 15-20 minute, no longer discharges to the yellow seriflux in mould frame, stops squeezing;
(11) stripping and slicing: by the anti-aluminium sheet being placed on after sterilization of mould frame after squeezing, with fine rule, the bean curd of moulding is cut into two-layerly up and down, then with cutter, bean curd is cut into beans fourth;
(12) quick-boil alkali: the alkali lye that configuration pH value is 12, beans fourth is poured in alkali lye pond, gently stir 1 minute, in the time of beans fourth smooth surface, pull out with bamboo strainer, cross clear water and rinse;
(13) halogen boils: in saucepan, add 2 parts of red dates, 1 part of matrimony vine, 1 part of anise, 0.5 part, Radix Glycyrrhizae, 0.3 part of galingal, 0.4 part, cassia bark, 0.5 part of fennel seeds, 100 parts, clear water, boiled, slow fire boils after 2 hours and closes fire, emits material water, is settled to 100 parts, 3 parts of salt addings, 2 parts of white granulated sugars, 1.5 parts of monosodium glutamates, 0.1 part of beef extract, stirring and dissolving, maintains the temperature at 72 DEG C-75 DEG C, gets 50 parts of beans fourths and is placed in saltwater brine and soaks 30 minutes, pull drainage out;
(14) dry: after beans fourth filtered water good stew in soy sauce, be placed in drip pan, at 85 DEG C of temperature, toast 15 minutes;
(15) seasoning: by 2 parts of red date fourths, 1 part of matrimony vine fourth, I+G0.03 part, 0.07 part of ethyl maltol, 0.1 part of beef extract, 0.16 part of five-spice powder, 6 parts of salad oils, 4 parts of monosodium glutamates, add in 100 parts of beans fourths and stir with rotary mixer;
(16) packaging: select the packaging bag quantitative package dried bean curd of NY/PE, NY/AL/RCPP, NY/PE material, then vacuumize;
(17) sterilizing: by the sterilizing in autoclave of the dried bean curd after vacuumizing, sterilising temp is 120 DEG C, and sterilization time is 30 minutes;
(18) inspection: by after dried bean curd sterilizing, take out, spreading for cooling, then puts into Turnover Box and store, and carries out the examination and test of products after 5 days, chooses the product of rise bag, gas leakage, leakage of oil.
The beans fourth cutting out in described step (11) is of a size of 0.6cm × 0.6cm × 1cm, notes going up the speed of incision at every turn and want fast when cutting, and the shape of bean curd fourth is more smooth like this, finished product good looking appearance.
In described step (6), when some slurry, stir up and down ripe slurry, slurry is upwards rolled from cylinder bottom, then coagulating agent is slowly added, limit edged stirs; While there is 50% the broken brain of sesame seed size in cylinder, stir speed and slow down gradually, while there is 80% broken brain, stop stirring it is solidified, mixing direction is consistent, and just can not neglect and neglect instead, can not disorderly stir.
The invention has the beneficial effects as follows: red date, matrimony vine, dried bean curd that the present invention adopts are nutritious, be rich in needed by human body quality plant albumen, eight kinds of essential amino acids, multivitamin, benefiting qi and nourishing blood be can play, pre-anti-diarrhea and constipation contributed to, regulate body immunity, reduce blood fat and cholesterol and promote the effect of Nutrients Absorption, and this method has increased the category of dried bean curd, enrich the mouthfeel of dried bean curd, increase the nutritive value of dried bean curd, improve dried bean curd value-added content of product, for the high-end exploitation of dried bean curd series products provides a good example.
Detailed description of the invention
For technological means and creation characteristic that the present invention realizes are easy to understand, below in conjunction with embodiment, the present invention is further set forth.
Embodiment mono-:
(1) select beans: select the soya bean of low innage albumen, ensure content >=34.0% of the water soluble protein of soya bean butt;
(2) bubble beans: bubble beans 8 hours;
(3) mill soya-bean milk: the soya bean that step (2) is soaked adopts grinding-wheel grinder to make slurry, drips while grinding;
(4) filter pulp: the paste of milled in step (3) is poured in centrifuge, added a small amount of water, stir, start shooting centrifugal, after filter is clean, add water again, more centrifugal, centrifugal 3 times repeatedly;
(5) mashing off: the bean dregs after filter pulp in step (4) are put into controllable type electric food warmer, and controlling mashing off temperature is 95 DEG C, keeps fluidized state 3 minutes, after mashing off, with 80 object copper yarn strainer filterings;
(6) slurry: the bittern water of 3 parts for the soybean of every 40 parts, at the temperature of 75 DEG C, carry out a slurry, controlling bittern water concentration is 25 Baume degrees, when some slurry, stirs up and down ripe slurry, makes to starch and upwards rolls from cylinder bottom, then coagulating agent is slowly added, limit edged stirs; While there is 50% the broken brain of sesame seed size in cylinder, stir speed and slow down gradually, while there is 80% broken brain, stop stirring it is solidified, mixing direction is consistent;
(7) crouching brain: keep container static, the control time is 30 minutes;
(8) broken brain: jellied bean curd is suitably smashed, discharged and wrap in protein yellow seriflux around;
(10) cast: first with the buck boiling, infantees is boiled 2 minutes, more clean with clear water;
(11) squeezing: frame shift into squeezing position installing mould, put 5 layers, the last layer paving of mould frame is pressed one flat plate, compresses flat board 15 minutes;
(12) stripping and slicing: by the anti-aluminium sheet being placed on after sterilization of mould frame after squeezing, with fine rule, the bean curd of moulding is cut into two-layerly up and down, then with cutter, bean curd is cut into the beans fourth that is of a size of 0.6cm × 0.6cm × 1cm;
(13) quick-boil alkali: the alkali lye that configuration pH value is 12, beans fourth is poured in alkali lye pond, gently stir 1 minute, in the time of beans fourth smooth surface, pull out with bamboo strainer, cross clear water and rinse;
(14) halogen boils: in saucepan, add 2 parts of red dates, 1 part of matrimony vine, 1 part of anise, 0.5 part, Radix Glycyrrhizae, 0.3 part of galingal, 0.4 part, cassia bark, 0.5 part of fennel seeds, 100 parts, clear water, boiled, slow fire boils after 2 hours and closes fire, emits material water, is settled to 100 parts, 3 parts of salt addings, 2 parts of white granulated sugars, 1.5 parts of monosodium glutamates, 0.1 part of beef extract, stirring and dissolving, maintains the temperature at 72 DEG C, gets 50 parts of beans fourths and is placed in saltwater brine and soaks 30 minutes, pull drainage out;
(15) dry: after beans fourth filtered water good stew in soy sauce, be placed in drip pan, at 85 DEG C of temperature, toast 15 minutes;
(15) seasoning: by 2 parts of red date fourths, 1 part of matrimony vine fourth, I+G0.03 part, 0.07 part of ethyl maltol, 0.1 part of beef extract, 0.16 part of five-spice powder, 6 parts of salad oils, 4 parts of monosodium glutamates, add in 100 parts of beans fourths and stir with rotary mixer;
(16) packaging: with packaging bag quantitative package dried bean curd, then vacuumize;
(17) sterilizing: by the sterilizing in autoclave of the dried bean curd after vacuumizing, sterilising temp is 120 DEG C, and sterilization time is 30 minutes;
(18) inspection: by after dried bean curd sterilizing, take out, spreading for cooling, then puts into Turnover Box and store, and carries out the examination and test of products after 5 days, chooses the product of rise bag, gas leakage, leakage of oil.
Embodiment bis-:
(1) select beans: select the soya bean of low innage albumen, ensure content >=34.0% of the water soluble protein of soya bean butt;
(2) bubble beans: the bubble beans time is controlled at 10 hours;
(3) mill soya-bean milk: the soya bean that step (2) is soaked adopts grinding-wheel grinder to make slurry, drips while grinding;
(4) filter pulp: the paste of milled in step (3) is poured in centrifuge, added a small amount of water, stir, start shooting centrifugal, after filter is clean, add water again, more centrifugal, centrifugal 3 times repeatedly;
(5) mashing off: the bean dregs after filter pulp in step (4) are put into controllable type electric food warmer, and controlling mashing off temperature is 97 DEG C, keeps fluidized state 4 minutes, after mashing off, with 90 object copper yarn strainer filterings;
(6) slurry: the bittern water of 3 parts for the soybean of every 40 parts, at the temperature of 80 DEG C, carry out a slurry, controlling bittern water concentration is 25 Baume degrees, when some slurry, stirs up and down ripe slurry, makes to starch and upwards rolls from cylinder bottom, then coagulating agent is slowly added, limit edged stirs; While there is 50% the broken brain of sesame seed size in cylinder, stir speed and slow down gradually, while there is 80% broken brain, stop stirring it is solidified, mixing direction is consistent, and just can not neglect and neglect instead, can not disorderly stir;
(7) crouching brain: keep container static, the control time is 30 minutes;
(8) broken brain: jellied bean curd is suitably smashed, discharged and wrap in protein yellow seriflux around;
(11) cast: first with the buck boiling, infantees is boiled 2 minutes, to reach the object of sterilization, more clean with clear water;
(12) squeezing: frame shift into squeezing position installing mould, put 6 layers, the last layer paving of mould frame is pressed one flat plate, compresses dull and stereotyped 18 minutes, extremely no longer discharges to the yellow seriflux in mould frame;
(13) stripping and slicing: by the anti-aluminium sheet being placed on after sterilization of mould frame after squeezing, with fine rule, the bean curd of moulding is cut into two-layerly up and down, then with cutter, bean curd is cut into the beans fourth that is of a size of 0.6cm × 0.6cm × 1cm;
(14) quick-boil alkali: the alkali lye that configuration pH value is 12, beans fourth is poured in alkali lye pond, gently stir 1 minute, in the time of beans fourth smooth surface, pull out with bamboo strainer, cross clear water and rinse;
(15) halogen boils: in saucepan, add 2 parts of red dates, 1 part of matrimony vine, 1 part of anise, 0.5 part, Radix Glycyrrhizae, 0.3 part of galingal, 0.4 part, cassia bark, 0.5 part of fennel seeds, 100 parts, clear water, boiled, slow fire boils after 2 hours and closes fire, emits material water, is settled to 100 parts, 3 parts of salt addings, 2 parts of white granulated sugars, 1.5 parts of monosodium glutamates, 0.1 part of beef extract, stirring and dissolving, maintains the temperature at 73 DEG C, gets 50 parts of beans fourths and is placed in saltwater brine and soaks 30 minutes, pull drainage out;
(16) dry: after beans fourth filtered water good stew in soy sauce, be placed in drip pan, at 85 DEG C of temperature, toast 15 minutes;
(15) seasoning: by 2 parts of red date fourths, 1 part of matrimony vine fourth, I+G0.03 part, 0.07 part of ethyl maltol, 0.1 part of beef extract, 0.16 part of five-spice powder, 6 parts of salad oils, 4 parts of monosodium glutamates, add in 100 parts of beans fourths and stir with rotary mixer;
(16) packaging: with packaging bag quantitative package dried bean curd, then vacuumize;
(17) sterilizing: by the sterilizing in autoclave of the dried bean curd after vacuumizing, sterilising temp is 120 DEG C, and sterilization time is 30 minutes;
(18) inspection: by after dried bean curd sterilizing, take out, spreading for cooling, then puts into Turnover Box and store, and carries out the examination and test of products after 5 days, chooses the product of rise bag, gas leakage, leakage of oil.
Embodiment tri-:
(1) select beans: select the soya bean of low innage albumen, ensure content >=34.0% of the water soluble protein of soya bean butt;
(2) bubble beans: the bubble beans time is controlled at 12 hours;
(3) mill soya-bean milk: the soya bean that step (2) is soaked adopts grinding-wheel grinder to make slurry, drips while grinding;
(4) filter pulp: the paste of milled in step (3) is poured in centrifuge, added a small amount of water, stir, start shooting centrifugal, after filter is clean, add water again, more centrifugal, centrifugal 4 times repeatedly;
(5) mashing off: the bean dregs after filter pulp in step (4) are put into controllable type electric food warmer, and controlling mashing off temperature is 98 DEG C, keeps fluidized state 5 minutes, after mashing off, with 100 object copper yarn strainer filterings;
(6) slurry: the bittern water of 4 parts for the soybean of every 40 parts, at the temperature of 85 DEG C, carry out a slurry, controlling bittern water concentration is 25 Baume degrees, when some slurry, stirs up and down ripe slurry, makes to starch and upwards rolls from cylinder bottom, then coagulating agent is slowly added, limit edged stirs; While there is 50% the broken brain of sesame seed size in cylinder, stir speed and slow down gradually, while there is 80% broken brain, stop stirring it is solidified, mixing direction is consistent;
(7) crouching brain: keep container static, the control time is 30 minutes;
(8) broken brain: jellied bean curd is suitably smashed, discharged and wrap in protein yellow seriflux around;
(12) cast: first with the buck boiling, infantees is boiled 3 minutes, more clean with clear water;
(13) squeezing: frame shift into squeezing position installing mould, put 8 layers, the last layer paving of mould frame is pressed one flat plate, compresses flat board 20 minutes;
(14) stripping and slicing: by the anti-aluminium sheet being placed on after sterilization of mould frame after squeezing, with fine rule, the bean curd of moulding is cut into two-layerly up and down, then with cutter, bean curd is cut into the beans fourth that is of a size of 0.6cm × 0.6cm × 1cm;
(15) quick-boil alkali: the alkali lye that configuration pH value is 12, beans fourth is poured in alkali lye pond, gently stir 1 minute, in the time of beans fourth smooth surface, pull out with bamboo strainer, cross clear water and rinse;
(16) halogen boils: in saucepan, add 2 parts of red dates, 1 part of matrimony vine, 1 part of anise, 0.5 part, Radix Glycyrrhizae, 0.3 part of galingal, 0.4 part, cassia bark, 0.5 part of fennel seeds, 100 parts, clear water, boiled, slow fire boils after 2 hours and closes fire, emits material water, is settled to 100 parts, 3 parts of salt addings, 2 parts of white granulated sugars, 1.5 parts of monosodium glutamates, 0.1 part of beef extract, stirring and dissolving, maintains the temperature at 75 DEG C, gets 50 parts of beans fourths and is placed in saltwater brine and soaks 30 minutes, pull drainage out;
(17) dry: after beans fourth filtered water good stew in soy sauce, be placed in drip pan, at 85 DEG C of temperature, toast 15 minutes;
(15) seasoning: by 2 parts of red date fourths, 1 part of matrimony vine fourth, I+G0.03 part, 0.07 part of ethyl maltol, 0.1 part of beef extract, 0.16 part of five-spice powder, 6 parts of salad oils, 4 parts of monosodium glutamates, add in 100 parts of beans fourths and stir with rotary mixer;
(16) packaging: with packaging bag quantitative package dried bean curd, then vacuumize;
(17) sterilizing: by the sterilizing in autoclave of the dried bean curd after vacuumizing, sterilising temp is 120 DEG C, and sterilization time is 30 minutes;
(18) inspection: by after dried bean curd sterilizing, take out, spreading for cooling, then puts into Turnover Box and store, and carries out the examination and test of products after 5 days, chooses the product of rise bag, gas leakage, leakage of oil.
Adopt the dried bean curd made of above-mentioned steps exquisite in workmanship, clean hygiene, finished product tenacity is pure, quality exquisiteness, excellent taste, has merged the nutrition of red date and matrimony vine, has the pure local flavor of aniseed, for people's life has increased a good to eat food selection simultaneously.
More than show and described general 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; what in above-described embodiment and description, describe is principle of the present invention; without departing from the spirit and scope of the present invention; the present invention also has various changes and modifications, 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 (3)
1. a preparation method for date-wolfberry fruit dried bean curd, is characterized in that: comprise the following steps:
(1) select beans: select the soya bean of low innage albumen, ensure content >=34.0% of the water soluble protein of soya bean butt;
(2) bubble beans: the bubble beans time is controlled at 8-12 hour;
(3) mill soya-bean milk: the soya bean that step (2) is soaked adopts grinding-wheel grinder to make slurry, drips while grinding;
(4) filter pulp: the paste of milled in step (3) is poured in centrifuge, added a small amount of water, stir, start shooting centrifugal, after filter is clean, add water again, more centrifugal, centrifugal 3-4 time repeatedly, feel not stick until pinch bean dregs with hand;
(5) mashing off: the bean dregs after filter pulp in step (4) are put into controllable type electric food warmer, and controlling mashing off temperature is 95 DEG C-98 DEG C, keeps fluidized state 3-5 minute, after mashing off, with 80-100 object copper yarn strainer filtering;
(6) slurry: the bittern water of 3-4 part for the soybean of every 40 parts, at the temperature of 75 DEG C-85 DEG C, carry out a slurry, controlling bittern water concentration is 25 Baume degrees;
(7) crouching brain: keep container static, the control time is 30 minutes;
(8) broken brain: jellied bean curd is suitably smashed, discharged and wrap in protein yellow seriflux around;
(9) cast: first with the buck boiling, infantees is boiled to 2-3 minute, more clean with clear water;
(10) squeezing: frame shift into squeezing position installing mould, put 5-8 layer, the last layer paving of mould frame is pressed one flat plate, compresses dull and stereotyped 15-20 minute, no longer discharges to the yellow seriflux in mould frame, stops squeezing;
(11) stripping and slicing: by the anti-aluminium sheet being placed on after sterilization of mould frame after squeezing, with fine rule, the bean curd of moulding is cut into two-layerly up and down, then with cutter, bean curd is cut into beans fourth;
(12) quick-boil alkali: the alkali lye that configuration pH value is 12, beans fourth is poured in alkali lye pond, gently stir 1 minute, in the time of beans fourth smooth surface, pull out with bamboo strainer, cross clear water and rinse;
(13) halogen boils: in saucepan, add 2 parts of red dates, 1 part of matrimony vine, 1 part of anise, 0.5 part, Radix Glycyrrhizae, 0.3 part of galingal, 0.4 part, cassia bark, 0.5 part of fennel seeds, 100 parts, clear water, boiled, slow fire boils after 2 hours and closes fire, emits material water, is settled to 100 parts, 3 parts of salt addings, 2 parts of white granulated sugars, 1.5 parts of monosodium glutamates, 0.1 part of beef extract, stirring and dissolving, maintains the temperature at 72 DEG C-75 DEG C, gets 50 parts of beans fourths and is placed in saltwater brine and soaks 30 minutes, pull drainage out;
(14) dry: after beans fourth filtered water good stew in soy sauce, be placed in drip pan, at 85 DEG C of temperature, toast 15 minutes;
(15) seasoning: by 2 parts of red date fourths, 1 part of matrimony vine fourth, I+G0.03 part, 0.07 part of ethyl maltol, 0.1 part of beef extract, 0.16 part of five-spice powder, 6 parts of salad oils, 4 parts of monosodium glutamates, add in 100 parts of beans fourths and stir with rotary mixer;
(16) packaging: select the packaging bag quantitative package dried bean curd of NY/PE, NY/AL/RCPP, NY/PE material, then vacuumize;
(17) sterilizing: by the sterilizing in autoclave of the dried bean curd after vacuumizing, sterilising temp is 120 DEG C, and sterilization time is 30 minutes;
(18) inspection: by after dried bean curd sterilizing, take out, spreading for cooling, then puts into Turnover Box and store, and carries out the examination and test of products after 5 days, chooses the product of rise bag, gas leakage, leakage of oil.
2. the preparation method of a kind of date-wolfberry fruit dried bean curd according to claim 1, is characterized in that: the beans fourth cutting out in described step (11) is of a size of 0.6cm × 0.6cm × 1cm.
3. the preparation method of a kind of date-wolfberry fruit dried bean curd according to claim 1, is characterized in that: in described step (6), when some slurry, stir up and down ripe slurry, slurry is upwards rolled from cylinder bottom, then coagulating agent is slowly added, limit edged stirs; While there is 50% the broken brain of sesame seed size in cylinder, stir speed and slow down gradually, while there is 80% broken brain, stop stirring it is solidified, mixing direction is consistent, and just can not neglect and neglect instead, can not disorderly stir.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410339233.4A CN104068134B (en) | 2014-07-16 | 2014-07-16 | A kind of preparation method of date-wolfberry fruit dried bean curd |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410339233.4A CN104068134B (en) | 2014-07-16 | 2014-07-16 | A kind of preparation method of date-wolfberry fruit dried bean curd |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104642559A (en) * | 2015-02-06 | 2015-05-27 | 新晃小肥牛食品有限公司 | Spicy bean curd snack food |
| CN105767203A (en) * | 2016-03-21 | 2016-07-20 | 山西省农业科学院高寒区作物研究所 | Flax dried bean curd preparation method |
| CN106561834A (en) * | 2016-09-22 | 2017-04-19 | 金仁元 | Dried-crisp flavor bean curd thin sheets |
| CN106578114A (en) * | 2016-09-22 | 2017-04-26 | 金仁元 | Flavor frozen dried beancurd |
| CN107223719A (en) * | 2017-08-04 | 2017-10-03 | 四川南溪徽记食品有限公司 | Double green pepper local flavor dried bean curds of a kind of bamboo shoots and preparation method thereof |
| CN107279307A (en) * | 2017-07-11 | 2017-10-24 | 合肥市凤落河豆制食品有限公司 | A kind of preparation method without greasy dried bean curd |
| CN111387296A (en) * | 2020-04-16 | 2020-07-10 | 成都香香嘴豆制品有限公司 | Low-fat dried bean curd and preparation method thereof |
| CN115067474A (en) * | 2022-07-07 | 2022-09-20 | 重庆市三品功能食品研究院有限公司 | Dried bean curd for supplementing calcium and promoting calcium absorption and utilization and preparation method thereof |
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| CN102405985A (en) * | 2011-10-12 | 2012-04-11 | 王中林 | Production method of preserved dried beancurd |
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| CN102440298A (en) * | 2010-09-30 | 2012-05-09 | 阚言鹏 | Jujube-flavored health-care bean curd with effects of replenishing qi and enriching blood |
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| CN102405985A (en) * | 2011-10-12 | 2012-04-11 | 王中林 | Production method of preserved dried beancurd |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104642559A (en) * | 2015-02-06 | 2015-05-27 | 新晃小肥牛食品有限公司 | Spicy bean curd snack food |
| CN105767203A (en) * | 2016-03-21 | 2016-07-20 | 山西省农业科学院高寒区作物研究所 | Flax dried bean curd preparation method |
| CN106561834A (en) * | 2016-09-22 | 2017-04-19 | 金仁元 | Dried-crisp flavor bean curd thin sheets |
| CN106578114A (en) * | 2016-09-22 | 2017-04-26 | 金仁元 | Flavor frozen dried beancurd |
| CN107279307A (en) * | 2017-07-11 | 2017-10-24 | 合肥市凤落河豆制食品有限公司 | A kind of preparation method without greasy dried bean curd |
| CN107223719A (en) * | 2017-08-04 | 2017-10-03 | 四川南溪徽记食品有限公司 | Double green pepper local flavor dried bean curds of a kind of bamboo shoots and preparation method thereof |
| CN111387296A (en) * | 2020-04-16 | 2020-07-10 | 成都香香嘴豆制品有限公司 | Low-fat dried bean curd and preparation method thereof |
| CN115067474A (en) * | 2022-07-07 | 2022-09-20 | 重庆市三品功能食品研究院有限公司 | Dried bean curd for supplementing calcium and promoting calcium absorption and utilization and preparation method thereof |
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| CN104068134B (en) | 2016-04-27 |
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