CN107568349A - A kind of dry processing technology of savoury and crisp bean curd - Google Patents
A kind of dry processing technology of savoury and crisp bean curd Download PDFInfo
- Publication number
- CN107568349A CN107568349A CN201711003414.XA CN201711003414A CN107568349A CN 107568349 A CN107568349 A CN 107568349A CN 201711003414 A CN201711003414 A CN 201711003414A CN 107568349 A CN107568349 A CN 107568349A
- Authority
- CN
- China
- Prior art keywords
- parts
- bean curd
- bean
- defibrination
- bittern
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Beans For Foods Or Fodder (AREA)
Abstract
This application discloses the processing technology that a kind of savoury and crisp bean curd of food processing technology field is done, comprise the following steps：Steep beans；Defibrination；Plasma burning；Scoop embryo：The bean curd of formation is put into pressure case, then spreads gauze on the surface of bean curd, then the lid lastblock cover plate on gauze, using air fluid press 5~7min of cover clamp, air pressure is 10~12MPa；Bittern makes：It is anistree 5~8 parts from 5~10 parts of pepper, 8~10 parts of Chinese prickly ash, 4~6 parts of kaempferia galamga, 5~8 parts of old ginger, 3~5 parts of garlic, 2~4 parts of salt simultaneously mix, carry out wrapping up obtained flavor pack using the thick gauzes of 0.3~0.5cm, be then placed in 80~100 parts of clear water, boiled and bittern is made；Mix halogen：The bean curd pressed is cut into slices, is then placed in 20~25min of stew in soy sauce in bittern, is stirred once per 5min；Drying；Spice.Using dried bean curd made from the application, not only fragility is good but also fragrance is stronger.
Description
Technical field
The invention belongs to food processing technology field, and in particular to a kind of dry processing technology of savoury and crisp bean curd.
Background technology
Dried bean curd is one of Chinese tradition bean product, is the fabricated product of bean curd, is one had in the Chinese major styles of cooking
Road cuisines, dried bean curd is nutritious, contains substantial amounts of protein, fat and carbohydrate, also a variety of people such as calcium, phosphorus and iron
Mineral matter needed for body, this all has obvious action for improving body immunity, anti-aging and some diseases of prevention.
It is mostly to include following steps to make dried bean curd now：Bubble beans, defibrination, plasma burning, order halogen, scoop embryo, cutting, baking
Dry and spice, adopt in such a way obtained dried bean curd because in embryo step is scooped, all there is the control of temperature and time
On not enough precisely, and dynamics is also without by accurately control when scooping embryo, which results in obtained dried bean curd quality is harder,
Fragility is inadequate, and then is inconvenient to chew；And during spice, the configuration of spices is coarse, this allows for the perfume (or spice) of dried bean curd
Taste is inadequate, as the improvement of people's living standards, also increasingly coming for the requirement to dried bean curd based food is high, therefore existing work
Skill can not meet the needs of people.
The content of the invention
It is clear-cut to solve obtained bean curd in the prior art the invention is intended to provide a kind of savoury and crisp bean curd dry processing technology
Property is inadequate, the problem of insufficient fragrance.
The processing technology that a kind of savoury and crisp bean curd in this programme is done, comprises the following steps：
Step 1: bubble beans：From the soya bean of full grains, 7~8h is soaked with clear water, it is standby；
Step 2: defibrination：The soya bean completed will be soaked it is put into fiberizer and carries out a defibrination, after the completion of a defibrination, then
Secondary be put into fiberizer carries out secondary pulping, after the completion of secondary pulping, is placed again into fiberizer and carries out defibrination three times, grind three times
After the completion of slurry, then the soya-bean milk of milled filtered, bean dregs are filtered out；
Step 3: plasma burning：The soya-bean milk being filtrated to get is placed in steam boiler, the temperature of plasma burning is 80~90 DEG C, plasma burning
Time is 5~8min, after completing plasma burning, magnesium chloride is put into soya-bean milk and is stirred, and then forms bean curd；
Step 4: scoop embryo：The bean curd of formation is put into pressure case, then gauze is spread on the surface of bean curd, then in yarn
Lid lastblock cover plate on cloth, using air fluid press 5~7min of cover clamp, air pressure is 10~12MPa；
Step 5: bittern makes：It is anistree 5~8 parts from 5~10 parts of pepper, 8~10 parts of Chinese prickly ash, 4~6 parts of kaempferia galamga, always
5~8 parts of ginger, 3~5 parts of garlic, 2~4 parts of salt simultaneously mix, and carry out wrapping up obtained condiment using the thick gauzes of 0.3~0.5cm
Bag, is then placed in 80~100 parts of clear water, is boiled and bittern is made；
Step 6: mix halogen：The bean curd pressed is cut into slices, is then placed in 20~25min of stew in soy sauce in bittern, is stirred per 5min
Once；
Step 6: drying：The bean curd that stew in soy sauce is completed is put into dryer 10~15min of baking, drying temperature is 80~
85℃；
Step 7: spice：From 10~15 parts of capsicum, 5~8 parts of Coriaria sinica bacterium, 3~5 parts of vegetable oil, Coriaria sinica bacterium is shone into dry doubling
Grinds mix with capsicum, and frying 5~8min with vegetable oil obtains spice, then the bean curd dried is mixed with spice.
The operation principle and its advantage of the present invention：
The dry processing technology of savoury and crisp bean curd in this programme, first soaks soya bean with clear water, and this makes it possible to by soya bean
Quality soften, be easy to defibrination, soya bean be subjected to defibrination three times, the soya-bean milk so obtained is just very pure, and also by bean dregs mistake
Filter out, after plasma burning, magnesium chloride is added into soya-bean milk, just can be beans during plasma burning because magnesium chloride plays the role of solidification
Slurry is formed by curing bean curd, and the bean curd so obtained is just very tender, and then bean curd is attached in pressure case, and beans are pressed using air fluid press
Corruption, show through overtesting, when air pressure is less than 10MPa, press the bean curd in case just to press not tight, when air pressure is higher than
During 12MPa, it is easy for that the bean curd in case will be pressed to press too tight, causes obtained bean curd too hard, therefore, when air pressure is between 10
During~12MPa, the bean curd in pressure case is not just not soft hard, and the fragility of such bean curd is just more preferable, then by making bittern, bean curd is put
Enter stew in soy sauce in bittern, after the completion of stew in soy sauce, the just fragrance containing bittern in bean curd, then the bean curd that stew in soy sauce is completed are placed in dryer
Baking forms dried bean curd so that the moisture loss in bean curd, the fragility of bean curd is further added, finally by spice,
Because there is Coriaria sinica bacterium in spice, Coriaria sinica bacterium has special fragrance, is clayed into power and vegetable oil is used after being mixed with capsicum
Fried, then dried bean curd is put into spice, the fragrance of such dried bean curd is with regard to more rich.
Further, the thickness of gauze is 4~5cm in the step 4.Avoid and damage bean curd during bean curd is pressed.
Further, vegetable oil selects rapeseed oil in the step 7, and collybia albuminosa powder is placed into the spice.ChickenBacterium
Meat thickness is big and fleshy, and matter filament is white, the fresh and sweet delicious and crisp of taste, containing amino acid, protein, fat necessary to human body, also containing various dimensions
The materials such as raw element and calcium, phosphorus, core yellow acid.Collybia albuminosa is clayed into power and is mixed into spice, again increases the fragrance of dried bean curd, is selected
Fried with rapeseed oil, also make it that the fragrance of dried bean curd is more fragrant.
Embodiment
Below by embodiment, the present invention is further detailed explanation：
Embodiment 1
A kind of dry processing technology of savoury and crisp bean curd, comprises the following steps：
Step 1: bubble beans：From the soya bean of full grains, 7h is soaked with clear water, it is standby；
Step 2: defibrination：The soya bean completed will be soaked it is put into fiberizer and carries out a defibrination, after the completion of a defibrination, then
Secondary be put into fiberizer carries out secondary pulping, after the completion of secondary pulping, is placed again into fiberizer and carries out defibrination three times, grind three times
After the completion of slurry, then the soya-bean milk of milled filtered, bean dregs are filtered out；
Step 3: plasma burning：The soya-bean milk being filtrated to get is placed in steam boiler, the temperature of plasma burning is 80 DEG C, the plasma burning time
For 5min, after completing plasma burning, magnesium chloride is put into soya-bean milk and is stirred, and then form bean curd；
Step 4: scoop embryo：The bean curd of formation is put into pressure case, then gauze is spread on the surface of bean curd, then in yarn
Lid lastblock cover plate on cloth, use air fluid press cover clamp 5min, air pressure 10MPa；
Step 5: bittern makes：It is anistree 5 parts from 5 parts of pepper, 8 parts of Chinese prickly ash, 4 parts of kaempferia galamga, 5 parts of old ginger, 3 parts of garlic,
2 parts of salt simultaneously mixes, and carries out wrapping up obtained flavor pack using the thick gauzes of 0.3cm, is then placed in 80 parts of clear water, is boiled simultaneously
Bittern is made；
Step 6: mix halogen：The bean curd pressed is cut into slices, is then placed in stew in soy sauce 20min in bittern, the stirring one per 5min
It is secondary；
Step 6: drying：The bean curd that stew in soy sauce is completed is put into dryer and bakees 10min, drying temperature is 80 DEG C；
Step 7: spice：From 10 parts of capsicum, 5 parts of Coriaria sinica bacterium, 3 parts of vegetable oil, by Coriaria sinica bacterium shine dry doubling grinds with it is peppery
Green pepper mixes, and obtains spice with vegetable oil frying 5min, then the bean curd dried is mixed with spice.
Embodiment 2
A kind of dry processing technology of savoury and crisp bean curd, comprises the following steps：
Step 1: bubble beans：From the soya bean of full grains, 7.5h is soaked with clear water, it is standby；
Step 2: defibrination：The soya bean completed will be soaked it is put into fiberizer and carries out a defibrination, after the completion of a defibrination, then
Secondary be put into fiberizer carries out secondary pulping, after the completion of secondary pulping, is placed again into fiberizer and carries out defibrination three times, grind three times
After the completion of slurry, then the soya-bean milk of milled filtered, bean dregs are filtered out；
Step 3: plasma burning：The soya-bean milk being filtrated to get is placed in steam boiler, the temperature of plasma burning is 85 DEG C, the plasma burning time
For 6min, after completing plasma burning, magnesium chloride is put into soya-bean milk and is stirred, and then form bean curd；
Step 4: scoop embryo：The bean curd of formation is put into pressure case, then gauze is spread on the surface of bean curd, then in yarn
Lid lastblock cover plate on cloth, use air fluid press cover clamp 6min, air pressure 11MPa；
Step 5: bittern makes：It is anistree 6 parts from 8 parts of pepper, 9 parts of Chinese prickly ash, 5 parts of kaempferia galamga, 7 parts of old ginger, 4 parts of garlic,
3 parts of salt simultaneously mixes, and carries out wrapping up obtained flavor pack using the thick gauzes of 0.4cm, is then placed in 90 parts of clear water, is boiled simultaneously
Bittern is made；
Step 6: mix halogen：The bean curd pressed is cut into slices, is then placed in stew in soy sauce 22min in bittern, the stirring one per 5min
It is secondary；
Step 6: drying：The bean curd that stew in soy sauce is completed is put into dryer and bakees 13min, drying temperature is 82 DEG C；
Step 7: spice：From 12 parts of capsicum, 7 parts of Coriaria sinica bacterium, 4 parts of vegetable oil, by Coriaria sinica bacterium shine dry doubling grinds with it is peppery
Green pepper mixes, and obtains spice with vegetable oil frying 7min, then the bean curd dried is mixed with spice.
Embodiment 3
A kind of dry processing technology of savoury and crisp bean curd, comprises the following steps：
Step 1: bubble beans：From the soya bean of full grains, 8h is soaked with clear water, it is standby；
Step 2: defibrination：The soya bean completed will be soaked it is put into fiberizer and carries out a defibrination, after the completion of a defibrination, then
Secondary be put into fiberizer carries out secondary pulping, after the completion of secondary pulping, is placed again into fiberizer and carries out defibrination three times, grind three times
After the completion of slurry, then the soya-bean milk of milled filtered, bean dregs are filtered out；
Step 3: plasma burning：The soya-bean milk being filtrated to get is placed in steam boiler, the temperature of plasma burning is 90 DEG C, the plasma burning time
For 8min, after completing plasma burning, magnesium chloride is put into soya-bean milk and is stirred, and then form bean curd；
Step 4: scoop embryo：The bean curd of formation is put into pressure case, then gauze is spread on the surface of bean curd, then in yarn
Lid lastblock cover plate on cloth, use air fluid press cover clamp 7min, air pressure 12MPa；
Step 5: bittern makes：It is anistree 8 parts from 10 parts of pepper, 10 parts of Chinese prickly ash, 6 parts of kaempferia galamga, 8 parts of old ginger, garlic 5
Part, 4 parts of salt simultaneously mixes, and carries out wrapping up obtained flavor pack using the thick gauzes of 0.5cm, is then placed in 100 parts of clear water, is endured
Make and bittern is made；
Step 6: mix halogen：The bean curd pressed is cut into slices, is then placed in stew in soy sauce 25min in bittern, the stirring one per 5min
It is secondary；
Step 6: drying：The bean curd that stew in soy sauce is completed is put into dryer and bakees 15min, drying temperature is 85 DEG C；
Step 7: spice：From 15 parts of capsicum, 8 parts of Coriaria sinica bacterium, 5 parts of vegetable oil, by Coriaria sinica bacterium shine dry doubling grinds with it is peppery
Green pepper mixes, and obtains spice with vegetable oil frying 8min, then the bean curd dried is mixed with spice.
Above-described is only embodiments of the invention, and the general knowledge such as known concrete structure and characteristic is not made herein in scheme
Excessive description., without departing from the structure of the invention, can be with it should be pointed out that for those skilled in the art
Several modifications and improvements are made, these should also be considered as protection scope of the present invention, and these are implemented all without the influence present invention
Effect and practical applicability.The scope of protection required by this application should be based on the content of the claims, in specification
The records such as embodiment can be used for the content for explaining claim.
Claims (3)
- A kind of 1. dry processing technology of savoury and crisp bean curd, it is characterised in that：Comprise the following steps：Step 1: bubble beans：From the soya bean of full grains, 7~8h is soaked with clear water, it is standby；Step 2: defibrination：The soya bean completed will be soaked it is put into fiberizer and carry out a defibrination, after the completion of a defibrination, puts again Enter and secondary pulping is carried out in fiberizer, after the completion of secondary pulping, be placed again into fiberizer and carry out defibrination three times, defibrination is complete three times Cheng Hou, then the soya-bean milk of milled is filtered, bean dregs are filtered out；Step 3: plasma burning：The soya-bean milk being filtrated to get is placed in steam boiler, the temperature of plasma burning is 80~90 DEG C, the plasma burning time For 5~8min, after completing plasma burning, magnesium chloride is put into soya-bean milk and is stirred, and then form bean curd；Step 4: scoop embryo：The bean curd of formation is put into pressure case, then gauze is spread on the surface of bean curd, then on gauze Lid lastblock cover plate, using air fluid press 5~7min of cover clamp, air pressure is 10~12MPa；Step 5: bittern makes：It is anistree 5~8 parts from 5~10 parts of pepper, 8~10 parts of Chinese prickly ash, 4~6 parts of kaempferia galamga, old ginger 5~ 8 parts, 3~5 parts of garlic, 2~4 parts of salt simultaneously mixes, and carries out wrapping up obtained flavor pack using the thick gauzes of 0.3~0.5cm, then 80~100 parts of clear water is put into, is boiled and bittern is made；Step 6: mix halogen：The bean curd pressed is cut into slices, is then placed in 20~25min of stew in soy sauce in bittern, the stirring one per 5min It is secondary；Step 6: drying：The bean curd that stew in soy sauce is completed is put into 10~15min of baking in dryer, drying temperature is 80~85 DEG C；Step 7: spice：From 10~15 parts of capsicum, 5~8 parts of Coriaria sinica bacterium, 3~5 parts of vegetable oil, Coriaria sinica bacterium solarization dry doubling is worn into Powder mixes with capsicum, and frying 5~8min with vegetable oil obtains spice, then the bean curd dried is mixed with spice.
- 2. the dry processing technology of savoury and crisp bean curd according to claim 1, it is characterised in that：The thickness of gauze in the step 4 Spend for 4~5cm.
- 3. the dry processing technology of savoury and crisp bean curd according to claim 2, it is characterised in that：Plant grease separation in the step 7 With rapeseed oil, collybia albuminosa powder is placed into the spice.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711003414.XA CN107568349A (en) | 2017-10-24 | 2017-10-24 | A kind of dry processing technology of savoury and crisp bean curd |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711003414.XA CN107568349A (en) | 2017-10-24 | 2017-10-24 | A kind of dry processing technology of savoury and crisp bean curd |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107568349A true CN107568349A (en) | 2018-01-12 |
Family
ID=61037024
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711003414.XA Pending CN107568349A (en) | 2017-10-24 | 2017-10-24 | A kind of dry processing technology of savoury and crisp bean curd |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107568349A (en) |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103315070A (en) * | 2013-07-12 | 2013-09-25 | 重庆市蓬江食品有限公司 | Processing method of Tujia dried bean curd |
| CN104322711A (en) * | 2014-11-24 | 2015-02-04 | 宜宾市南溪区郭氏明丽食品有限公司 | Preparation method of sandwich dried bean curd |
| CN104351354A (en) * | 2014-11-24 | 2015-02-18 | 宜宾市南溪区郭氏明丽食品有限公司 | Preparation method of dried peanut bean curd |
| CN105166078A (en) * | 2015-09-10 | 2015-12-23 | 苏州金记食品有限公司 | Fried bean curd manufacturing technology |
| CN106260078A (en) * | 2016-08-24 | 2017-01-04 | 钟磊 | A kind of novel tofu food-processing method |
| CN107094905A (en) * | 2017-05-18 | 2017-08-29 | 宁夏固原宏晨龙清真食品有限公司 | The preparation method of dried bean curd |
-
2017
- 2017-10-24 CN CN201711003414.XA patent/CN107568349A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103315070A (en) * | 2013-07-12 | 2013-09-25 | 重庆市蓬江食品有限公司 | Processing method of Tujia dried bean curd |
| CN104322711A (en) * | 2014-11-24 | 2015-02-04 | 宜宾市南溪区郭氏明丽食品有限公司 | Preparation method of sandwich dried bean curd |
| CN104351354A (en) * | 2014-11-24 | 2015-02-18 | 宜宾市南溪区郭氏明丽食品有限公司 | Preparation method of dried peanut bean curd |
| CN105166078A (en) * | 2015-09-10 | 2015-12-23 | 苏州金记食品有限公司 | Fried bean curd manufacturing technology |
| CN106260078A (en) * | 2016-08-24 | 2017-01-04 | 钟磊 | A kind of novel tofu food-processing method |
| CN107094905A (en) * | 2017-05-18 | 2017-08-29 | 宁夏固原宏晨龙清真食品有限公司 | The preparation method of dried bean curd |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104605029A (en) | Novel preparation method for soybean slurry water beancurd and beancurd product prepared by method | |
| CN104222311A (en) | Preparation method of marinated dried bean curd | |
| CN101642216A (en) | Fried dried beancurd with spiced sauce and method for producing same | |
| CN101849646A (en) | Method for preparing marinated bean curd | |
| CN104106605A (en) | Process for making fried bean curd | |
| CN104322711A (en) | Preparation method of sandwich dried bean curd | |
| KR100884816B1 (en) | Sauce with herb soup | |
| CN106720446A (en) | A kind of preparation method of fried bean curd | |
| CN106689409A (en) | Making method of ash tofu | |
| CN101810278A (en) | Nutrient bean curd jelly and soybean milk | |
| CN105494683A (en) | Hard dried bean curd and making method thereof | |
| CN105941658A (en) | Process for making mung bean taste dried bean curd | |
| CN105994679A (en) | Production process of tea perfume dried beancurd | |
| CN108925870A (en) | A kind of rattan green pepper chicken and preparation method thereof | |
| CN105124480A (en) | Making method for health-care Chinese yam powder sausage | |
| CN103652974A (en) | Health-care pineapple mutton kebabs and preparation method thereof | |
| CN107568349A (en) | A kind of dry processing technology of savoury and crisp bean curd | |
| CN103222646A (en) | Ham containing fructus cannabis and preparation method thereof | |
| CN104068129A (en) | Method for making dried bean curd with a rose aroma | |
| CN109258830A (en) | A kind of spicy dried bean curd preparation method and its formula | |
| CN109497168A (en) | A kind of preparation method of element intestines | |
| KR20180065857A (en) | Gruel composition using soybean curd residue and method manufacturing thereof | |
| CN107334132A (en) | A kind of flavor chili oil and its manufacture craft | |
| JPH02231045A (en) | 'konjak' chip, production thereof and processed food | |
| CN103609744A (en) | Marinated smoked bean curd and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20180112 |
|
| RJ01 | Rejection of invention patent application after publication |