CN108617791A

CN108617791A - A kind of production method of preserved dried beancurd

Info

Publication number: CN108617791A
Application number: CN201710154861.9A
Authority: CN
Inventors: 张玄立
Original assignee: Individual
Current assignee: Individual
Priority date: 2017-03-15
Filing date: 2017-03-15
Publication date: 2018-10-09

Abstract

The invention discloses a kind of production methods of preserved dried beancurd, in accordance with the following steps：(1) suitable soybean is selected, and to being impregnated and being washed after soybean pretreatment；(2) soybean after washing is subjected to defibrination, mashing off, filter pulp, point slurry, crouching brain, broken brain, top box, squeezing, takes off cloth, be molded, quick-boil alkali, stew in soy sauce, baking and spice；Prepare preserved dried beancurd.The production method of the preserved dried beancurd of the present invention, rational technology, resource utilization are high, preserved dried beancurd delicious flavour, full of nutrition, clean hygiene and can preserve longer time, are readily transported and store.

Description

A kind of production method of preserved dried beancurd

Technical field

The invention belongs to field of food, are related to a kind of production method of dried bean curd, especially a kind of producer of preserved dried beancurd Method.

Background technology

Soybean contains abundant and comprehensive nutrient, it collects the necessary high protein of human body, amino acid and various trace elements It is integrated.The food made of soybean is the optimum food of patients' body-building such as hypertension, diabetes, obesity.Currently, sharp The convenient bean product of multiple eating, wherein dried bean curd, bean curd can be processed into soybean, protein content is higher than chicken, lean meat, It is a kind of food full of nutrition, the production method of bean product is mostly traditional immersion, defibrination, filtering, mashing off plus solidification at present Agent is (such as：Brine, stone descendants) at tender bean curd, dry bean curd, then flavouring material stew in soy sauce are squeezed into direct-edible bean product, this side Product water content made of method is very high, it is difficult to store for a long time and be unfavorable for transporting for long-distance.It will produce in production process a large amount of Waste residue, waste water, working environment is moist severe, while much protein are lost in waste water, cause the waste of resource, that is to say, that beans The protein of soybean 10% is only remained in product, remaining 90% protein still stays in waste residue, and waste residue is in addition to supply Livestock makees outside feed, and people can not eat.It has been invented that a kind of production method of technique of Boiling bean curd thread, this method are continued to use Soybean is made thousand bean curd, then is impregnated with edible frying or with saline solution by traditional wet method manufacture craft, rear to dry, and is sloughed Partial moisture is painted through baste and is boiled up to stew in soy sauce beans thousand.This production method, due to the traditional handicraft still continued to use, thus work Problem is not resolved present on skill, and although storage life extends, but is difficult still when preserving for a long time and is long Between transport.

Invention content

The present invention invents a kind of production method of preserved dried beancurd, when the present invention solves preserved dried beancurd raw material availability it is low, Preserved dried beancurd technique is unreasonable, preserved dried beancurd is not easy the technical barrier of long-time storage.

It is an object of the invention to overcome the above-mentioned prior art, a kind of production method of preserved dried beancurd is provided, is pressed According to following steps：

(1) suitable soybean is selected, and to being impregnated and being washed after soybean pretreatment；

(2) by the soybean after washing carry out defibrination, mashing off, filter pulp, point slurry, crouching brain, broken brain, top box, squeezing, take off cloth, at Type quick-boils alkali, stew in soy sauce, baking and spice；Prepare preserved dried beancurd.

The suitable soybean refer to bright in color, seed size uniformly, full grains, impurity be less than 2%, cotyledon discoloration Grain is less than 5%, goes mouldy and sick abnormal pigmentary deposit on the skin grain is total is less than 2%, broken kernel with injured kernel is total is less than 10%, crude protein is more than 34%, Moisture is less than 16%, and splashings is less than 1% soybean.

The soybean pretreatment refers to that the impurity removed in soybean is washed simultaneously such as soil, sand, stone, metal, grass-seed The microorganism for falling part soybean surface, it is limpid to be flushed to water.

The immersion and washing refer to according to mass percent, soybean：Water=1:2 ratio is impregnated；Spring and autumn Ji Shi, soaking temperature is 15-20 DEG C, soaking time 10-12h；When summer, soaking temperature is 20-35 DEG C, soaking time 6- 8h；When winter, soaking temperature is 5-15 DEG C, soaking time 13-18h.

In the mashing off, filter pulp, the first 40 DEG C of tank temperature, the second tank temperature 60 C, 80 DEG C of third tank temperature, last tank temperature 96-100 DEG C, pressure is less than 0.1mPa；Strainer is 200-250 mesh/in.

The point starches temperature is 80-85 DEG C, and the soymilk concentration for putting slurry is 7-8B é；The crouching brain time is 10-15min.

The pressing temperature is at 65-70 DEG C, and the squeezing time is 20-25 minutes, white embryo moisture 60-65%, pressure 1-3Mpa.

When the stew in soy sauce, brine salt 5-5.5%, 30-45 minutes stew in soy sauce time, steam pressure is less than when stew in soy sauce 0.2mPa。

When the baking, 80-100 DEG C of temperature, 20 minutes time；Dry embryo moisture is 50-55%, dry embryo salt 1.7- 2.2%.

The production method of the preserved dried beancurd of the present invention, rational technology, resource utilization are high, preserved dried beancurd delicious flavour, battalion It supports abundant, clean hygiene and longer time can be preserved, be readily transported and store.

Specific implementation mode

A kind of production method of preserved dried beancurd, in accordance with the following steps：

1. organoleptic requirements：Bright in color, seed size uniformly, full grains, impurity be less than 2%, cotyledon metachromatic granule is less than 5%, it goes mouldy total less than 2% with disease abnormal pigmentary deposit on the skin grain, broken kernel is total less than 10% with injured kernel.

2. crude protein is more than 34%, moisture is less than 16% and (pays attention to：The soybean of this moisture is unable to long term storage.)

3. old soybean and drying beans are all not suitable for dried bean curd.For old beans because the resting period is long, vital movement consumes portion To divide protein, especially passes through high temperature season, fat oxidation and protein denaturation, the bean curd quality processed is coarse, nonelastic, Retentiveness is poor, darkening of color.Beans are dried because of protein portion denaturation in drying course, influence the yield rate of bean curd.

4. splashings can not excessively use, it is desirable that be less than 1%.Splashings refers to soybean that is water suction super snail or not absorbing water.It Judgement need to do immersion test.

One, Zhi Bai embryos workshop section

1. soybean pretreatment：The impurity in soybean, such as soil, sand, stone, metal, grass-seed are removed, while washing off portion The microorganism for dividing soybean surface, soybean is rotten when preventing from impregnating, it is desirable that it is limpid to be flushed to water.

2. impregnating, washing：Impregnating 500 kilograms of soybean adds 1000 kilograms of water, the volume of container to need 1.5 cubic metres.Soft water soaks The bean curd yield rate of bubble is higher than well water or river water.The standard of appropriateness is impregnated in judgement：Full no elephant skin phenomenon is expanded after seed water suction, Excoriation is less than 20%, and without gold zone after beans is separated, also non-whitening, central part are in thin concave, no tart flavour, PH6.0- 7.0.Washing effect：The acidity of soybean after impregnating is reduced, product wholesomeness is improved, ensures product quality.With reference to bubble beans work Skill：

Season water temperature/DEG C, soaking time/h

Spring, autumn 15-20,10-12；Summer 20-35,6-8；Winter 5-15,13-18.

3. defibrination：Soybean after one kilogram of immersion adds 2.5 kilograms of water.To improve the recovery rate of protein, generally use point Secondary plus water, repeatedly grinds, the technique of screenings separation, it is desirable that for slurries without slag, exquisiteness, screenings pinches no juice, tack-free with hand.Bean dregs Protein content be less than 2.6%.Amount of water is 4 to 6 times of soybean when separation.Amount of water wants constant, in order to avoid soymilk concentration wave It is dynamic excessive, influence rear process product quality.After the soya-bean milk ground enters pulp storage tank, 2/1000ths antifoaming agent need to be added.Mill Granulometry when processed：It is less than or equal to 1 millimeter after crushing, big grinding machine is less than or equal to 0.5 millimeter after grinding, and laboratory mill is ground After reach 15 microns.

4. mashing off, filter pulp：Mashing off purpose：Make protein denaturation by heating, while destroying the activity of enzyme in raw material, improves The digestibility of protein, eliminates the anti-nutritional factors in soybean, and the awake taste of removal beans also plays the effect of sterilization.Typically now Using the technique of continuous mashing off, it is desirable that the first 40 DEG C of tank temperature, the second tank temperature 60 C, 80 DEG C of third tank temperature, last tank temperature 96-100℃.Pressure is less than 0.1mPa. strainers and requires to be 200-250 mesh/in.Defibrination cannot be usually returned by the bean dregs of strainer Process is ground again.

5. point slurry, crouching brain：Point slurry also known as point brain, point flower, are the critical processes in bean curd production, mainly coagulator It is added to according to a certain percentage with method in cooked soya-bean milk, the acid-base value of soya-bean milk is adjusted to the isoelectric point of protein, made big Legumin matter colloidal sol is transformed into gel, i.e. soya-bean milk becomes the process of jellied bean curd (also known as Tofu pudding).Production dried bean curd is often made with bittern Coagulator, wherein magnesium salts are fast to the setting rate of soybean protein, and yield rate is relatively low, but raciness；And calcium salt is relatively slow, solidification Process relatively easily controls, and the yield rate of bean curd is higher.The use concentration of bittern is often 14-17 wave magnesium degree.During selecting halogen, under Halogen cannot be too anxious, and flow wants balanced, and halogen is observed while stirring under side, leakes water when then squeezing always very much fast, bean curd is coarse, too tender easy to stick Pa is leaked water slow, and squeezing is difficult, and bean curd is immalleable.Point starches temperature is generally 80-85 DEG C, and temperature is at 95 DEG C or more cannot be straight Contact slurry.It is 7-8B é that point slurry, which requires soymilk concentration,.Hot soya-bean milk be uniformly added into after coagulator reach fully solidification will be there are one mistake Journey, this process are known as crouching brain.The crouching brain time is generally 10-15min.

6. broken brain, top box, squeezing：The jellied bean curd that broken brain will select slurry forming is crushed.It is required that brain block size is with 0.5- 0.8 centimetre is advisable.When top box, Tofu pudding is distributed on infantees wants uniform ground, and package is tight, and otherwise rotten side is more, and waste is big.Squeezing Purpose be that the protein coagulating disperseed for jellied bean curd inside points has better access to and binds, keep bean product interior tissue tight It is close, while the water for making squeezing be discharged is forced through infantees discharge, makes the white embryo of satisfactory bean curd.Squeezing requires gradually to add Yellow serofluid is discharged in pressure, and the epidermis of too urgent dried bean curd embryo of silkworms can be very hard, and internal yellow serofluid is not completely exhausted out, and is formed in inside small Cavity is in cellular, and dried bean curd is not only poor but also soft instead.Squeezing must have certain temperature, usually at 65-70 DEG C, so after package piece Upper squeezing is timely, with reference to technique：It is 20-25 minutes to squeeze the time, white embryo moisture 60-65%, pressure 1-3Mpa.

7. de- cloth, molding (slice)：Embryo of silkworms after cutting will move on to ventilation in time, cool down, and not pile up excessively, In order to avoid rotten.

Two, preparation method workshop section

8. quick-boiling alkali, stew in soy sauce：The purpose for quick-boiling alkali is to remove the woven design on embryo of silkworms surface, wiring, remove the sclerderm on surface, make Dried bean curd surface is more smooth, and when stew in soy sauce is easy tasty, colouring.It quick-boils alkali and refers to technique：200 kilograms of 75 kilograms of wet embryo plus water, add alkali 500 Gram, water is boiled, the 2 minutes time.Stew in soy sauce refers to technique：Brine salt 5-5.5%, 30-45 minutes stew in soy sauce time.It is steamed when stew in soy sauce Steam pressure is less than 0.2mPa.During stew in soy sauce, separated in time will be stirred, and keep stew in soy sauce colouring uniform.

9. baking：With reference to technique：80-100 DEG C of temperature, 20 minutes time.Dry embryo moisture 50-55%, dry embryo salt 1.7- 2.2%.

Three, pre-packaged workshop section

10. spice：Seasoning will be premixed before agitated kettle is added, and when stirring first adds powdered seasonings, the rear material that refuels.

11. metering pack：Pack is timely after product spice, and apparatus every two hours carries out once sterilizing.

12, it evacuates：Sealing is clean, smooth, non-wrinkled.The most narrow place of seal widths is more than 3 millimeters.Heat seal is secured, It is be unable to do without with hand stripping.Vacuum degree：1 millimeter of bubble of diameter is less than or equal to 2, and 2 millimeters of bubbles of diameter only allow have 1.

Four, workshop section is sterilized

14. water removal：It cannot flow down at threadiness it is required that the droplet for being attached to bag surface is concentrated.

15. pick, to be checked：When sorting dress basket, product temperature is less than 30 DEG C, otherwise exhaust fan is applied to cool down.

Five, packing department

16. stamp, vanning：Date of manufacture, code are clear, complete, are wiped gently with hand.

17. weighing：Action is light, accuracy of reading.

18. qualification is examined to enter warehouse for finished product.

The above content is a further detailed description of the present invention in conjunction with specific preferred embodiments, and it cannot be said that The specific implementation mode of the present invention is only limitted to this, for those of ordinary skill in the art to which the present invention belongs, is not taking off Under the premise of from present inventive concept, several simple deduction or replace can also be made, all shall be regarded as belonging to the present invention by institute Claims of submission determine scope of patent protection.

Claims

1. a kind of production method of preserved dried beancurd, which is characterized in that in accordance with the following steps：

(2) soybean after washing is subjected to defibrination, mashing off, filter pulp, point slurry, crouching brain, broken brain, top box, squeezing, takes off cloth, be molded, quick-boil Alkali, stew in soy sauce, baking and spice；Prepare preserved dried beancurd.

2. the production method of preserved dried beancurd as described in claim 1, it is characterised in that：The suitable soybean refers to color and luster light Bright, seed size uniformly, full grains, impurity is less than 2%, and cotyledon metachromatic granule is less than 5%, and going mouldy to add up to sick abnormal pigmentary deposit on the skin grain is less than 2%, broken kernel is total less than 10% with injured kernel, and crude protein is more than 34%, and moisture is less than 16%, and splashings is less than 1% soybean.

3. the production method of preserved dried beancurd as described in claim 1, it is characterised in that：The soybean pretreatment refers to removing soybean In impurity, such as soil, sand, stone, metal, grass-seed, while washing off the microorganism on part soybean surface, it is clear to be flushed to water It is bright.

4. the production method of preserved dried beancurd as described in claim 1, it is characterised in that：The immersion and washing refer to according to quality Percentage, soybean：Water=1:2 ratio is impregnated；When spring and autumn, soaking temperature is 15-20 DEG C, soaking time is 10-12h；When summer, soaking temperature is 20-35 DEG C, soaking time 6-8h；When winter, soaking temperature be 5-15 DEG C, impregnate when Between be 13-18h.

5. the production method of preserved dried beancurd as described in claim 1, it is characterised in that：In the mashing off, filter pulp, the first tank temperature 40 DEG C, the second tank temperature 60 C, 80 DEG C of third tank temperature, last 96-100 DEG C of tank temperature, pressure is less than 0.1mPa；Strainer is 200- 250 mesh/in.

6. the production method of preserved dried beancurd as described in claim 1, it is characterised in that：The point starches temperature is 80-85 DEG C, point slurry Soymilk concentration be 7-8B é；The crouching brain time is 10-15min.

7. the production method of preserved dried beancurd as described in claim 1, it is characterised in that：The pressing temperature is at 65-70 DEG C, squeezing Time is 20-25 minutes, white embryo moisture 60-65%, pressure 1-3Mpa.

8. the production method of preserved dried beancurd as described in claim 1, it is characterised in that：When the stew in soy sauce, brine salt 5- 5.5%, 30-45 minutes stew in soy sauce time, steam pressure is less than 0.2mPa when stew in soy sauce.

9. the production method of preserved dried beancurd as described in claim 1, it is characterised in that：When the baking, 80-100 DEG C of temperature, when Between 20 minutes；Dry embryo moisture is 50-55%, dry embryo salt 1.7-2.2%.