CN106720420A - The preparation method of processed bean curd - Google Patents
The preparation method of processed bean curd Download PDFInfo
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- CN106720420A CN106720420A CN201611083227.2A CN201611083227A CN106720420A CN 106720420 A CN106720420 A CN 106720420A CN 201611083227 A CN201611083227 A CN 201611083227A CN 106720420 A CN106720420 A CN 106720420A
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- bean curd
- bean
- soya
- jellied
- curd
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C20/00—Cheese substitutes
- A23C20/005—Cheese substitutes mainly containing proteins from pulses or oilseeds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C20/00—Cheese substitutes
- A23C20/02—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates
- A23C20/025—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates mainly containing proteins from pulses or oilseeds
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
The present invention relates to the processing technique field of bean curd, especially a kind of preparation method of processed bean curd, comprises the following steps：S1：Feedstock treating；S2：Defibrination；S3：Filtering；S4：Mashing off point is starched；S5：Dispensing makes；S6：Dehydration.The present invention is combined so that bean curd dehydrating effect is preferable using salt particle by way of physics is dehydrated with gingerade.
Description
Technical field
The present invention relates to the processing technique field of bean curd, especially a kind of preparation method of processed bean curd.
Background technology
Bean curd has a long history as the traditional food of China, convenient with its nutritious, cheap, culinary art
And be loved by people.Soybean curd nutrition enriches, and containing various trace elements necessary to the human bodies such as iron, calcium, phosphorus, magnesium, also contains sugar
Class, vegetable oil and abundant high-quality protein, its digestibility is up to more than 95%.Bean curd includes processed bean curd and tender bean curd, wherein
The beans taste of processed bean curd is strong, especially there is chewy texture, is liked by people.
The preparation method of existing processed bean curd is soya bean to be carried out first selected, removes not full and has a soybean of small holes caused by worms；It
Afterwards to soybeans soaking one day or so, then soybean and water are mixed and ground, formed the mixture of bean dregs and soya-bean milk, that is, filtered
Slurry；Filter pulp is filtered with screen pack, the bean dregs inside removal are collected to soya-bean milk；Soya-bean milk is placed in steamer, is entered
Row boiling, boiling 15 minutes or so adds gypsum, is placed after stirring and is solidified for 15 minutes or so, forms jellied bean curd；It is right
It is after jellied bean curd carries out hot pressing so that the moisture discharge in bean curd and hot-forming.
There is problems with above-mentioned preparation method：The dehydration forming operation of these bean curd is generally all using mechanical extruding
Method, when needing for jellied bean curd to be pressed into bean curd, prepares one piece of base plate and a square frame-shaped framework, and framework is placed on,
Then gauze is spread in framework, jellied bean curd is scooped into framework, be then pressed downward with one piece of pressing plate suitable with frame size
Jellied bean curd, is flowed out in making gap of the moisture in jellied bean curd between gauze and framework and base plate, and weight is then placed on pressing plate
Thing pressurize is for a period of time, you can be molded bean curd.The mode of this outside mechanical presses, extrudes the bad control of dynamics, dehydration effect
It is really bad；Meanwhile, general bean curd is dehydrated using hot pressing, also individually bean curd is cooled afterwards, is lost time.
The content of the invention
A kind of preparation method of the processed bean curd combined it is an object of the invention to provide fast dewatering and cooling.
To reach above-mentioned purpose, the technical scheme is that：A kind of preparation method of processed bean curd, comprises the following steps：
S1：Feedstock treating：The full soya bean of screening, cleans to soya bean；
S2：Defibrination：Soaked soya bean is pulled out to come, soya bean and water are mixed and ground, form mixture；
S3：Filtering：Mixture is filtered, the bean dregs inside removal are collected to soya-bean milk；
S4：Mashing off point is starched：Boiling is carried out to soya-bean milk, digestion time is 8~13min；It is static to put to land plaster is added in pot
Put to form jellied bean curd, static standing time is 12~18min；
S5：Dispensing makes：Salt particle is ground, IQF then is carried out to salt particle, salt particle
Size is 20~40mm, and cryogenic temperature is -10~-5 DEG C；Ginger is cut into particle, gingerade is then brewed into；
S6：Dehydration：Jellied bean curd is put into box, two slide plates that wherein box includes two fixed plates, is oppositely arranged
And base plate, fixed plate is fixedly connected on base plate, and slide plate slides are connected on base plate, and apopore is offered on base plate；Promote box
Two sideskids of son, jellied bean curd is limited in box, and jellied bean curd is heated, and heating-up temperature is 80~95 DEG C；Then it is right
Jellied bean curd sprays salt particle, and jellied bean curd is dehydrated, and moisture flows away from apopore, and jet velocity is 10~15m/s；Dewatering time
By after 20~30s, gingerade is sprayed on the surface to jellied bean curd, after 20~40s to be sprayed, continue to spray salt particle to jellied bean curd
It is dehydrated, is repeated the link of above-mentioned sprinkling gingerade and dehydration, until jellied bean curd is dehydrated completing, is formed bean curd.
Beneficial effects of the present invention：
In the present invention, by way of physics is dehydrated, i.e., by the way of salt water suction, the water in jellied bean curd is arranged
Go out, such mode will not carry out the extruding of substantivity to bean curd so that bean curd can keep a complete shape, and bean curd is not
The situation of deformation occurs.Meanwhile, spray salt particle is carried out in high temperature environments, the stomata gap of bean curd is larger, easily makes food
Salt particle enters inside bean curd, and dehydrating effect is more preferable, and salt particle has done the treatment for rapidly cooling down, and is entering bean curd stomata
It is interior, stomata can be tightened up simultaneously, bean curd is lowered the temperature so that the stomata of bean curd is smaller.After a period of time is dehydrated,
Fraction of gingerade is sprayed to jellied bean curd surface, because the ginger coolant-temperature gage for boiling is higher, gingerade bean curd surface is sprayed on, it is raw
Jiang Shui enters in the stomata of bean curd, and the salt particle with freezing is contacted, and can melt the ice on salt particle surface so that salt and beans
Rotten preferably contact and react, to the dehydrating effect of bean curd more preferably；And salt particle is in melting process, salt particle surface
Ice cube liquid is changed into from solid can absorb heat, make temperature reduction in bean curd.By a series of dehydrations and cooling above
Link, can cause that bean curd carries out on-mechanical squash type dehydration, and cooling velocity also can be than very fast.The bean curd made
Stomata gap is small, by the addition of ginger, can reconcile the taste of bean curd so that the taste good of bean curd.
The preferred scheme 1 that improvement to base case is obtained, the soya bean cleaning way in S1 steps be with sieve back and forth
Soya bean is cleaned and is screened, be so easy to clean soya bean not full in soya bean, and remove the dust on soya bean surface.
The preferred scheme 2 that improvement to preferred scheme 1 is obtained, in S4 steps in soya-bean milk digestion process, also including to beans
The beans foam for starching surface is purged, and can so ensure the mouthfeel of soya-bean milk.
Specific embodiment
Below by specific embodiment, the present invention is further detailed explanation：
Describe a kind of preparation method of processed bean curd in detail by taking embodiment 1 as an example below, other embodiment and comparative example are in table 1
Middle embodiment, unshowned part is same as Example 1.
Embodiment 1：A kind of preparation method of processed bean curd, comprises the following steps：
S1：Feedstock treating：The full soya bean of screening, cleans to soya bean；
S2：Defibrination：Soaked soya bean is pulled out to come, soya bean and water are mixed and ground, form mixture；
S3：Filtering：Mixture is filtered, the bean dregs inside removal are collected to soya-bean milk；
S4：Mashing off point is starched：Boiling is carried out to soya-bean milk, digestion time is 8min；To adding land plaster, static placement shape in pot
Into jellied bean curd, static standing time is 12min；
S5：Dispensing makes：Salt particle is ground, IQF then is carried out to salt particle, salt particle
Size is 20mm, and cryogenic temperature is -10 DEG C；Ginger is cut into particle, gingerade is then brewed into；
S6：Dehydration：Jellied bean curd is put into box, two sideskids of box are promoted, jellied bean curd is limited in box, it is right
Jellied bean curd is heated, and heating-up temperature is 80 DEG C；Then salt particle is sprayed to jellied bean curd, jellied bean curd is dehydrated, moisture is from box
The bottom of son flows away, and jet velocity is 10m/s；Dewatering time is by after 20s, fraction of ginger is sprayed on the surface to jellied bean curd
Water, after 20s to be sprayed, continues to be dehydrated jellied bean curd spray salt particle, repeats the link of above-mentioned sprinkling gingerade and dehydration,
Until jellied bean curd is dehydrated completing, bean curd is formed；Wherein box includes two fixed plates, two slide plates being oppositely arranged and bottom
Plate, fixed plate is fixedly connected on base plate, and slide plate slides are connected on base plate, and apopore is offered on base plate.
The specific data of a kind of preparation method of the processed bean curd according to above-described embodiment 1, embodiment 2 and embodiment 3 such as table 1
It is shown：
Table 1
7 pieces of bean curd of identical are made according to above-mentioned preparation method, the state of the bean curd to being made is arranged such as the institute of table 2
Show：
Table 2
From the data of table 3, the bean curd regular shape that embodiment 1- embodiments 3 are made, dewatering speed is very fast, and bean curd
It is delicious.The bean curd dehydrating effect of wherein embodiment 2 is good.
Compared with comparative example 1, bean curd is not dehydrated embodiment 2 by physics in comparative example 1, and jellied bean curd cannot be dehydrated
Shaping.
Compared with comparative example 2, the bean curd dehydration that comparative example 2 is made is carried out embodiment 2 by salt particle, and effect is pretty good,
But do not carry out corresponding cooling meat so that the stomata of bean curd is larger, structural instability.
Compared with comparative example 3, the bean curd dehydrating effect that comparative example 3 is made is general, mainly due to the gas of bean curd for embodiment 2
Hole has just started the less of distending, into the salt particle negligible amounts inside bean curd.
Compared with comparative example 4, the bean curd mouthfeel that comparative example 4 is made is general, mainly due to bean curd beans in itself for embodiment 2
Taste is too heavy, is base-forming food, it is necessary to ginger is reconciled；Meanwhile, dewatering speed is general.
Above-described is only embodiments of the invention, and the general knowledge such as known characteristic does not make excessive description herein in scheme.
It should be pointed out that for a person skilled in the art, without departing from the inventive concept of the premise, some changes can also be made
Shape and improvement, these should also be considered as protection scope of the present invention, these effects and patent for implementing all without the influence present invention
Practicality.This application claims protection domain should be defined by the content of its claim, the specific embodiment party in specification
Formula etc. records the content that can be used for explaining claim.
Claims (3)
1. the preparation method of processed bean curd, it is characterised in that comprise the following steps：
S1：Feedstock treating：The full soya bean of screening, cleans to soya bean；
S2：Defibrination：Soaked soya bean is pulled out to come, soya bean and water are mixed and ground, form mixture；
S3：Filtering：Mixture is filtered, the bean dregs inside removal are collected to soya-bean milk；
S4：Mashing off point is starched：Boiling is carried out to soya-bean milk, digestion time is 8~13min；To adding land plaster, static placement shape in pot
Into jellied bean curd, static standing time is 12~18min；
S5：Dispensing makes：Salt particle is ground, IQF, the size of salt particle are then carried out to salt particle
It is 20~40mm, cryogenic temperature is -10~-5 DEG C；Ginger is cut into particle, gingerade is then brewed into；
S6：Dehydration：Jellied bean curd is put into box, wherein box includes two fixed plates, two slide plates being oppositely arranged and bottom
Plate, fixed plate is fixedly connected on base plate, and slide plate slides are connected on base plate, and apopore is offered on base plate；Promote box
Two sideskids, jellied bean curd is limited in box, and jellied bean curd is heated, and heating-up temperature is 80~95 DEG C；Then to bean curd
Flower spray salt particle, jellied bean curd is dehydrated, and moisture flows away from apopore, and jet velocity is 10~15m/s；Dewatering time passes through
After 20~30s, gingerade is sprayed on the surface to jellied bean curd, after 20~40s to be sprayed, continues to carry out jellied bean curd spray salt particle
Dehydration, repeats the link of above-mentioned sprinkling gingerade and dehydration, until jellied bean curd is dehydrated completing, forms bean curd.
2. the preparation method of a kind of processed bean curd according to claim 1, it is characterised in that：Soya bean in the S1 steps is clear
The mode of washing is with sieve being cleaned to soya bean and being screened back and forth.
3. the preparation method of a kind of processed bean curd according to claim 1, it is characterised in that：Steamed in soya-bean milk in the S4 steps
During boiling, also it is purged including the beans foam to soya-bean milk surface.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611083227.2A CN106720420A (en) | 2016-11-30 | 2016-11-30 | The preparation method of processed bean curd |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611083227.2A CN106720420A (en) | 2016-11-30 | 2016-11-30 | The preparation method of processed bean curd |
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| Publication Number | Publication Date |
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| CN106720420A true CN106720420A (en) | 2017-05-31 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201611083227.2A Pending CN106720420A (en) | 2016-11-30 | 2016-11-30 | The preparation method of processed bean curd |
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102754700A (en) * | 2012-07-24 | 2012-10-31 | 淮南市八公山兴兴豆制品有限公司 | Ginger juice fermented bean curd and preparation method thereof |
| CN103891917A (en) * | 2014-04-18 | 2014-07-02 | 马百山 | Production method for stone mill marmite hard bean curd |
-
2016
- 2016-11-30 CN CN201611083227.2A patent/CN106720420A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102754700A (en) * | 2012-07-24 | 2012-10-31 | 淮南市八公山兴兴豆制品有限公司 | Ginger juice fermented bean curd and preparation method thereof |
| CN103891917A (en) * | 2014-04-18 | 2014-07-02 | 马百山 | Production method for stone mill marmite hard bean curd |
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Application publication date: 20170531 |