CN108835270A - A kind of hand mill dried bean curd production method - Google Patents
A kind of hand mill dried bean curd production method Download PDFInfo
- Publication number
- CN108835270A CN108835270A CN201810657018.7A CN201810657018A CN108835270A CN 108835270 A CN108835270 A CN 108835270A CN 201810657018 A CN201810657018 A CN 201810657018A CN 108835270 A CN108835270 A CN 108835270A
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- China
- Prior art keywords
- bean curd
- dried bean
- production method
- water
- soybean
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- 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.)
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Classifications
-
- 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 invention discloses a kind of hands to grind dried bean curd production method, it is chosen and is arranged in pairs or groups by material composition, so that the mouthfeel and nutritional ingredient of hand mill dried bean curd are relatively reasonable, and the present invention is by preparation process, soybean is dry grinded, clear water is cleaned, baking processing so that the mouthfeel of dried bean curd of preparation is improved, and in the manufacturing process of dried bean curd, microcosmic biochemical reaction occurs with other raw materials, and then improves the nutritive value and mouthfeel of dried bean curd.
Description
Technical field
The present invention relates to a kind of food and its preparation technical fields more particularly to a kind of hand to grind dried bean curd production method.
Background technique
Dried bean curd is one of the abbreviation of dried bean curd, Chinese tradition bean product, is the reprocessing product of bean curd, salty perfume is tasty and refreshing, firmly
Middle band is tough, puts long not bad, is to have one of cuisines in the Chinese major styles of cooking；Dried bean curd is full of nutrition, contains a large amount of protein, rouge
Fat, carbohydrate, the also minerals containing a variety of needed by human body such as calcium, phosphorus, iron.
Summary of the invention
To achieve the above object, the present invention is achieved by the following technical programs：
A kind of hand mill dried bean curd production method, major ingredient are：Soybean, anise, fennel fruit, Radix Glycyrrhizae, cortex cinnamomi, public fourth are ground into a powder as spices
Powder, refined salt or soy sauce, cape jasmine water.
A kind of hand mill dried bean curd production method, procedure of processing are as follows：
Step 1, the outstanding soybean of selection are first dry grinded with stone mill, remove skin of beancurd, then starch, filter, boiling by water logging, defibrination, boiled water punching
Halogen order in boiling, then by jellied bean curd it is appropriate enter in the flitch lattice of bare cloth pad, quadrangle Fu Bao, squeezing is to doing, at white dehydrated bean curd；
White dehydrated bean curd is spread five-spice powder and refined salt by step 2, and after pickling, clear water is cleaned, and will be milled to light below with smooth tender stone
It is sliding, cape jasmine water stained yellow is spread after scape is dry；
Dried bean curd is placed on special baking rough bamboo mat by step 3, and small fire bakes；
Preferably, soybean should select bright in color, seed size uniformly, full grains, impurity is greater than less than 5%, crude protein
34%, beans of the moisture less than 18%.
Specific embodiment
Further explanation is done to the present invention below with reference to embodiment；The following example is merely to illustrate the present invention, but
It is not used to limit practical range of the invention.
Embodiment：A kind of hand mill dried bean curd production method, procedure of processing are as follows：Prepare 60 kilograms of soybean process before cleaning
Processing：The impurity in soybean, such as soil, sand, stone, metal, grass-seed are removed, and washes off micro- life on part soybean surface
Object, soybean is rotten when preventing from impregnating, it is desirable that it is limpid to be flushed to water；Then 60 kilograms of soybean are impregnated in 110 kilograms of water, container
Volume needs 2.1 cubic metres, and the bean curd yield rate that soft water impregnates is higher than well water or river water, determines the standard for impregnating appropriateness：Seed is inhaled
Expanding full no elephant skin phenomenon after water, excoriation is less than one third, without gold zone after beans is separated, also non-whitening, center
Part is in thin concave；Two kilograms of soybean are added into 4.7 kilograms of water of water, using gradation plus water, are repeatedly ground, the technique of screenings separation,
It is required that slurries are without slag, exquisiteness, screenings pinches no juice, tack-free with hand；Then it is carried out continuously mashing off, hot soya-bean milk is uniformly added into solidifying
There is a process time to be generally 8 to 18 minutes Gu reaching sufficiently solidification after agent；The jellied bean curd for selecting slurry forming is crushed, is pressed
It squeezes；Embryo of silkworms after cutting will move on to ventilation in time, finally toast embryo of silkworms temperature and be adjusted between 80 to 105 DEG C, the time 18 to 23
Between minute.
The above shows and describes the basic principles and main features of the present invention and the advantages of the present invention；The technology of the industry
Personnel are it should be appreciated that the present invention is not limited to the above embodiments, and the above embodiments and description only describe this
The principle of invention, without departing from the spirit and scope of the present invention, various changes and improvements may be made to the invention, these changes
Change and improvement all fall within the protetion scope of the claimed invention, the claimed scope of the invention by appended claims and its
Equivalent thereof.
Claims (2)
1. a kind of hand grinds dried bean curd production method, which is characterized in that major ingredient is：Soybean, anise, fennel fruit, Radix Glycyrrhizae, cortex cinnamomi, public fourth are ground
Become five-spice powder, refined salt or soy sauce, cape jasmine water at powder.
2. a kind of hand grinds dried bean curd production method according to claim 1, it is characterised in that：The specific steps are：
Step 1, the outstanding soybean of selection are first dry grinded with stone mill, remove skin of beancurd, then starch, filter, boiling by water logging, defibrination, boiled water punching
Halogen order in boiling, then by jellied bean curd it is appropriate enter in the flitch lattice of bare cloth pad, quadrangle Fu Bao, squeezing is to doing, at white dehydrated bean curd；
White dehydrated bean curd is spread five-spice powder and refined salt by step 2, and after pickling, clear water is cleaned, and will be milled to light below with smooth tender stone
It is sliding, cape jasmine water stained yellow is spread after scape is dry；
Dried bean curd is placed on special baking rough bamboo mat by step 3, and small fire bakes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810657018.7A CN108835270A (en) | 2018-06-25 | 2018-06-25 | A kind of hand mill dried bean curd production method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810657018.7A CN108835270A (en) | 2018-06-25 | 2018-06-25 | A kind of hand mill dried bean curd production method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108835270A true CN108835270A (en) | 2018-11-20 |
Family
ID=64203650
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810657018.7A Withdrawn CN108835270A (en) | 2018-06-25 | 2018-06-25 | A kind of hand mill dried bean curd production method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108835270A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114680287A (en) * | 2022-04-06 | 2022-07-01 | 西昌学院 | Production process of bittern dried bean curd |
-
2018
- 2018-06-25 CN CN201810657018.7A patent/CN108835270A/en not_active Withdrawn
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114680287A (en) * | 2022-04-06 | 2022-07-01 | 西昌学院 | Production process of bittern dried bean curd |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20181120 |
|
| WW01 | Invention patent application withdrawn after publication |