CN105104572A - Freshness-retaining production method for relaxation dried bean curds - Google Patents
Freshness-retaining production method for relaxation dried bean curds Download PDFInfo
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- CN105104572A CN105104572A CN201510571417.8A CN201510571417A CN105104572A CN 105104572 A CN105104572 A CN 105104572A CN 201510571417 A CN201510571417 A CN 201510571417A CN 105104572 A CN105104572 A CN 105104572A
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Abstract
The invention discloses a freshness-retaining production method for relaxation dried bean curds, and belongs to the technical field of food processing. The freshness-retaining production method includes the steps that seasoning freshness retaining liquid is prepared from soybean sauce, refined salt, cane sugar, cinnamon, liquorice, foeniculum vulgare, pepper, syzygium aromaticum, nisin, peanut coat extract and grape seed extract, seasoning freshness-retaining processing is carried out with the vacuum infiltration regulating technology, and after vacuum packaging is carried out, the finished products are obtained through two times of low-temperature sterilizing. The production method is good in freshness retaining effect, the water content of the produced products is high, the product yield is high, juice is not separated, texture is soft, taste is good, the products are free of sticking, separation is easy, the shelf life is long, and the products can be stored for one year at the normal temperature; the freshness-retaining production method is unique in technology and easy to operate; compared with a traditional production technology, the production period can be shortened by more than 10 hours, the production cost is low, the product quality is good, industrial production can be achieved, and application and popularization are easy.
Description
1. technical field
The invention belongs to field of food, specifically refer to a kind of leisure dried bean curd fresh-keeping production method.
2. background technology
Beans contains very high protein and fat, in numerous legume crops, the highest with the nutritive value of soybean; The protein content of 1 kilogram of soya bean is equivalent to thin pork or 3 kilograms of eggs of 2.3 kilograms, and thus soybean is called " Vegetable meat " visually by people; Soybean protein belongs to complete protein, each seed amino acid containing needed by human, and particularly its abundant lysine, can make up the deficiency of cereal well; Soybean be in plant food only can compare favourably with animal food high protein, higher fatty acid, high heat energy food.
Beans contains the mineral matter elements such as abundant calcium, phosphorus, iron, zinc, and B family vitamin content is apparently higher than the cereal such as rice, flour; The fatty amount of soybean is 15%-20%, its fat composition is in the majority with unrighted acid, essential fatty acid-linoleic acid accounts for 51.7-57%, wherein, and linoleic acid decomposable asymmetric choice net body inner cholesterol, prevent human vas from hardening, in addition, in beans, also have the phosphatide of about 1.64%, have the effect of significant reduction cholesterol, be desirable lipid food, be also the ultimate food preventing and treating the diseases such as coronary heart disease, hypertension, artery sclerosis simultaneously; Soybean has the feature of low sugar, and carbohydrate content is lower, is about 25%-30%, and wherein about has half to be the raffinose that can not digest and assimilate of human body and stachyose, thus can using the High-energy high-protein food of bean product as diabetic.
In numerous soybean processing goods, the processing of leisure dried bean curd is one of value-added important means of soybean, but because dried bean curd has higher nutritive value, for the reproduction procreation of various microorganism provides good condition, is easy to putrid and deteriorated.
The dried bean curd of prior art is produced to extend its shelf-life, carries out high temperature sterilization, causes that product juice is separated, the problem such as juice few dry and astringent, mouthfeel is bad, product adhesion.
CN1294867 discloses a kind of preparation method of dried bean curd, it is characterized in that: a first processing thousand sheets according to a conventional method, again by a part of thousand sheets spice and caramel colorant seasoning painted, another part thousand sheets 0.5 ~ 0.7% soda ash immersion wets, then the white thousand sheets layering of a dark reddish brown thousand sheets and dipped soda ash is stacked alternately, interlayer sandwiches dried beef slices, dehydration carrot stick and toppings, then the thousand sheets stacked is collapsed into cylinder, tighten with being wound around with the rope made of hemp again after cotton parcel, after Steam Heating sizing, a thousand sheets for tubular rolling is thinly sliced, high temperature sterilization is carried out after the vacuum packaging of thin slice composite plastic retort pouch, i.e. edible or list marketing after cooling, owing to carrying out high temperature sterilization, there is thin slice adhesion in this product, not easily separates, and juice is separated, the problems such as taste bad.
CN103749727B discloses a kind of thick gravy dried bean curd, composition of raw materials is made up of the material of following masses percentage composition: the water of 41.00%, the soybean of 47.00%, the soybean oil of 3.00%, the magnesium chloride of 0.30%, the gypsum of 0.10%, the white sugar of 4.00%, the maltose of 3.00%, the soy sauce of 1.00%, the monosodium glutamate of 0.05%, the natural flavor of 0.55%, employing above-mentioned raw materials is filled a prescription, the preparation method of thick gravy dried bean curd comprises: cleaning and dipping, defibrination removes slag, secondary mashing off, the vexed slurry of some slurry, compacting, draw base and cool, fried, prepare burden and select embryo, soften and wash embryo, stew in soy sauce is tasty, packing and storing, by the way, the thick gravy dried bean curd mouthfeel that the present invention can make it produce is good, and toughness foot is flexible, and have bite, juice is how not dry and astringent, soft fragrant and sweet, lingering fragrance weight, but this shelf life of products is short, easily putrid and deteriorated.
The present invention is for solving in existing production technology the fresh-keeping difficult problem of the dried bean curd that lies fallow, provide a kind of leisure dried bean curd fresh-keeping production method, this fresh-keeping production method technique is unique, good refreshing effect, the leisure dried bean curd product moisture content produced is high, juice is not separated, quality is soft, mouthfeel is fine, product adhesion, easy burst, long shelf-life, can preserve 1 year at normal temperatures.
3. summary of the invention
Main purpose of the present invention is to provide a kind of leisure dried bean curd fresh-keeping production method, by carrying out single factor test and orthogonal test research to leisure dried bean curd fresh-keeping production method, obtain the impact of the factors such as different blanching technique, vacuum infiltration antistaling process, re-pasteurization technique on leisure dried bean curd mouthfeel, local flavor and preservation effect, determine best fresh-keeping manufacturing technique condition, make product adhesion, juice is not separated, how soft juice is, excellent in color, the normal temperature lower shelf-life is more than 1 year.
Technical scheme of the present invention:
A kind of leisure dried bean curd fresh-keeping production method, every 10000g leisure dried bean curd needs to be equipped with the vacuum infiltration seasoning fresh-keeping liquid be made up of following raw material: water 10000g, soy sauce 1000g, refined salt 200g, sucrose 900g, cassia bark 30g, Radix Glycyrrhizae 20g, fennel 20g, Chinese prickly ash 10g, cloves 10g, nisin 160g, peanut coat extract 200g, grape seed extract 200g; Vacuum infiltration seasoning fresh-keeping liquid is reusable.
Leisure dried bean curd fresh-keeping production new technique: (1) first obtains specification by traditional processing technology is that the dried bean curd openpore of 30mm × 30mm × 5mm is stand-by; (2) soy sauce 1000g, refined salt 200g, sucrose 900g, cassia bark 30g, Radix Glycyrrhizae 20g, fennel 20g, Chinese prickly ash 10g, cloves 10g are added in 10000g water boil 30 minutes, by the time strong fragrance is had to overflow, again nisin 160g, peanut coat extract 200g, grape seed extract 200g are added and stir, become seasoning fresh-keeping liquid after dissolving, seasoning fresh-keeping liquid is put into vacuum infiltration machine stand-by; (3) dried bean curd openpore is put into screen basket, to immerse in 100 DEG C of boiling water blanching 5 minutes, pick up and drain, immerse in seasoning fresh-keeping liquid while hot; (4) adopt vacuum infiltration conditioning technology to carry out seasoning Preservation Treatment, vacuum is 0.08-0.09Mpa; The method of vacuum infiltration first vacuumizes 10 minutes, recovers normal pressure 5 minutes, then vacuumize 10 minutes, recovers normal pressure 5 minutes, then vacuumize 10 minutes, recovers normal pressure and within 5 minutes, carry out seasoning and fresh-keeping; (5) dried bean curd after seasoning Preservation Treatment is taken out, use laminated film bag vacuum packaging, every bag of 50g; (6) by 95 DEG C-100 DEG C temperature re-pasteurizations 30 minutes of the dried bean curd after vacuum packaging, after being cooled to room temperature, finished product is.
Beneficial effect of the present invention: add peanut coat extract in fresh-keeping liquid and can make the function intensified, fresh-keeping, painted of dried bean curd, add grape seed extract in fresh-keeping liquid and can effectively remove free radical unnecessary in human body, there is superpower delaying senility and the effect of develop immunitypty, it is anti-oxidant, the material that Scavenging ability is the strongest that current occurring in nature finds, its antioxidation activity is 50 times, ascorbic 20 times of vitamin E, can be anti-oxidant, antiallergy, antifatigue, builds up health, and improves sub-health state, delay senility, improve the symptom such as irritable, dizzy weak, failure of memory, add nisin in fresh-keeping liquid effectively to suppress Bacillus, reduce sterilization temperature, make bean curd dry plate adhesion, juice is not separated, and how soft juice is, and mouthfeel is fine, vacuum infiltration conditioning technology is adopted to carry out seasoning and Preservation Treatment in production technology, by extracting the gas componant contained in dried bean curd out, utilize the osmotic pressure of seasoning fresh-keeping liquid liquid component, seasoning fresh-keeping liquid composition is infiltrated in dried bean curd, realize quick and complete infiltration, it is made to enter into the micro organization gap of dried bean curd, seasoning and Preservation Treatment are carried out in space between cells, good refreshing effect, the product moisture content produced is high, product yield is high, juice is not separated, quality is soft, mouthfeel is fine, product adhesion, easy burst, long shelf-life, 1 year can be preserved at normal temperatures, this fresh-keeping production method technique is unique, easy to operate, compared with traditional processing technology, can shorten that more than 10 hours production cycle, production cost are low, good product quality, can realize factorial praluction, be easy to apply.
4. detailed description of the invention
Embodiment 1:(1) first to obtain specification by traditional processing technology be that the dried bean curd openpore 10000g of 30mm × 30mm × 5mm is stand-by; (2) soy sauce 1000g, refined salt 200g, sucrose 900g, cassia bark 30g, Radix Glycyrrhizae 20g, fennel 20g, Chinese prickly ash 10g, cloves 10g are added in 10000g water boil 30 minutes, again nisin 160g, peanut coat extract 200g, grape seed extract 200g are added and stir, be cooled to room temperature after dissolving and become seasoning fresh-keeping liquid, seasoning fresh-keeping liquid is put into vacuum infiltration machine stand-by; (3) take dried bean curd openpore 5000g and put into screen basket, to immerse in 100 DEG C of boiling water blanching 5 minutes, pick up and drain, immerse in seasoning fresh-keeping liquid while hot; (4) adopt vacuum infiltration conditioning technology to carry out seasoning Preservation Treatment, vacuum is 0.08-0.09Mpa; The method of vacuum infiltration first vacuumizes 10 minutes, recovers normal pressure 5 minutes, then vacuumize 10 minutes, recovers normal pressure 5 minutes, then vacuumize 10 minutes, recovers normal pressure and within 5 minutes, carry out seasoning and fresh-keeping; (5) dried bean curd after seasoning Preservation Treatment is taken out, use laminated film bag vacuum packaging, every bag of 50g; (6) by 95 DEG C-100 DEG C temperature re-pasteurizations 30 minutes of the dried bean curd after vacuum packaging, after being cooled to room temperature, finished product 5000g is; Repeat step (3) (4) (5) (6) obtained finished product 5000g again.
Claims (2)
1. lie fallow a dried bean curd fresh-keeping production method, and it is characterized in that (1) first obtains specification by traditional processing technology is that the dried bean curd openpore of 30mm × 30mm × 5mm is stand-by; (2) soy sauce 1000g, refined salt 200g, sucrose 900g, cassia bark 30g, Radix Glycyrrhizae 20g, fennel 20g, Chinese prickly ash 10g, cloves 10g are added in 10000g water boil 30 minutes, again nisin 160g, peanut coat extract 200g, grape seed extract 200g are added and stir, be cooled to room temperature after dissolving and become seasoning fresh-keeping liquid, seasoning fresh-keeping liquid is put into vacuum infiltration machine stand-by; (3) dried bean curd openpore is put into screen basket, to immerse in 100 DEG C of boiling water blanching 5 minutes, pick up and drain, immerse in seasoning fresh-keeping liquid while hot; (4) adopt vacuum infiltration conditioning technology to carry out seasoning Preservation Treatment, vacuum is 0.08-0.09Mpa; The method of vacuum infiltration first vacuumizes 10 minutes, recovers normal pressure 5 minutes, then vacuumize 10 minutes, recovers normal pressure 5 minutes, then vacuumize 10 minutes, recovers normal pressure and within 5 minutes, carry out seasoning and fresh-keeping; (5) dried bean curd after seasoning Preservation Treatment is taken out, use laminated film bag vacuum packaging, every bag of 50g; (6) by 95 DEG C-100 DEG C temperature re-pasteurizations 30 minutes of the dried bean curd after vacuum packaging, after being cooled to room temperature, finished product is.
2. lie fallow dried bean curd fresh-keeping production method according to claim 1, it is characterized in that: every 10000g leisure dried bean curd needs are equipped with the vacuum infiltration seasoning fresh-keeping liquid be made up of following raw material: water 10000g, soy sauce 1000g, refined salt 200g, sucrose 900g, cassia bark 30g, Radix Glycyrrhizae 20g, fennel 20g, Chinese prickly ash 10g, cloves 10g, nisin 160g, peanut coat extract 200g, grape seed extract 200g; Vacuum infiltration seasoning fresh-keeping liquid is reusable.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107788333A (en) * | 2016-09-07 | 2018-03-13 | 中国科学院过程工程研究所 | A kind of method of vacuum impulse condensed food flavor |
| CN111000111A (en) * | 2019-11-25 | 2020-04-14 | 四川玉露春回生物科技有限公司 | Bean product composite biological preservative and preparation method and application thereof |
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| CN101953401A (en) * | 2010-08-26 | 2011-01-26 | 天津绿新低温科技有限公司 | Bean curd long-term preserving technology |
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| CN104643255A (en) * | 2015-02-12 | 2015-05-27 | 嘉兴市家友食品有限公司 | Bean product freshness-retaining preservative |
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2015
- 2015-09-07 CN CN201510571417.8A patent/CN105104572A/en active Pending
Patent Citations (5)
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| CN101953401A (en) * | 2010-08-26 | 2011-01-26 | 天津绿新低温科技有限公司 | Bean curd long-term preserving technology |
| CN103444906A (en) * | 2013-09-24 | 2013-12-18 | 福建省农业科学院农业工程技术研究所 | Preparing method of cold chain fast food bean curd skin |
| CN103783629A (en) * | 2013-12-30 | 2014-05-14 | 浙江大学 | Bean product preservative and application thereof |
| CN103931782A (en) * | 2014-05-07 | 2014-07-23 | 黄山旅游集团佳龙绿色食品有限公司 | Method for making Anhui-favor dried bean curd |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107788333A (en) * | 2016-09-07 | 2018-03-13 | 中国科学院过程工程研究所 | A kind of method of vacuum impulse condensed food flavor |
| CN111000111A (en) * | 2019-11-25 | 2020-04-14 | 四川玉露春回生物科技有限公司 | Bean product composite biological preservative and preparation method and application thereof |
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Application publication date: 20151202 |