CN110973274A - Preparation method of marinade dried bean curd - Google Patents
Preparation method of marinade dried bean curd Download PDFInfo
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- CN110973274A CN110973274A CN201911420564.XA CN201911420564A CN110973274A CN 110973274 A CN110973274 A CN 110973274A CN 201911420564 A CN201911420564 A CN 201911420564A CN 110973274 A CN110973274 A CN 110973274A
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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
- A23C20/02—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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Abstract
The invention discloses a preparation method of marinated dried bean curd, which comprises the following steps: selecting raw materials, grinding and separating, boiling, dipping, squeezing, marinating, baking, mixing materials, metering, bagging, sterilizing, coding and boxing; the invention adopts a method of dipping first and then marinating to improve the traditional marinated dried bean curd production process, firstly, marinating juice and soybean milk are mixed and dipped, and continuously stirred in the process, so that the soybean milk is scattered and broken, and the marinated juice is soaked in the soybean milk, and secondly, dried bean curd blanks are sent into a marinating pot to be marinated for 45-60 minutes, thereby solving the problems of unstable quality, insufficient marinating and long processing time of the traditional marinated dried bean curd, reducing the production energy consumption, improving the flavor of the prepared marinated dried bean curd, ensuring more stable quality, and achieving the aims of obviously shortening the production period and efficiently converting resources.
Description
Technical Field
The invention relates to the field of bean product processing, in particular to a preparation method of marinade dried bean curd.
Background
The marinated dried bean curd is leisure food which is prepared from dried bean curd made from soybean as a main raw material through multiple processing technologies of slitting, drying and dehydrating, marinating, seasoning, vacuum packaging, sterilizing and the like. The Xiangpai dried bean curd is produced into bean curd by adopting Shaoyang dried bean curd, a secondary pulp residue co-cooking process and a soy protein fermentation broth curdling technology, and then dried and dehydrated to obtain a dried bean curd blank. The continuous soybean milk boiling mode is adopted in the production process of the soybean milk, so that the soybean milk can be steamed and boiled for many times at the temperature of more than 90 ℃, the full denaturation of the soybean protein between 7S and 11S is ensured, and the digestion rate of the soybean protein is greatly improved. Meanwhile, cellulose molecules in the soybean milk are promoted to expand by heating and can be well extruded by an extruder, the texture of the bean curd is more exquisite, most harmful microorganisms in soybean raw materials are killed, the soybean whey protein fermentation liquid curdling technology does not have the risk of bitter taste and excessive heavy metal brought by coagulants such as gypsum and bittern, the bean curd has sufficient bean fragrance, unique flavor and good elasticity, and the bean curd base is more suitable for Hunan leisure dried bean curd and also combines the safe, nutritional and delicious concepts of consumers in scientific diet. The marinating process of the dried bean curd is characterized in that a palace diet formula is adopted, 20 rare Chinese medicinal materials are combined, the duration of heating is controlled, brine is repeatedly decocted, then the dried bean curd is marinated for many times, and then the dried bean curd is refined through multiple drying, seasoning and other processes, so that the dried bean curd in the Hunan style is an important genre of domestic leisure dried bean curd. With the popularity of Hunan style dried bean curd, the quality requirements of consumers are higher and higher.
Marinating is a crucial part in the processing link of marinated dried tofu, marinating is totally based on experience in the traditional production process, so that the problem that the marinating materials are used insufficiently or excessively often exists, the dried tofu is squeezed before marinating, the texture of the interior of a product is compact, marinating liquid is difficult to enter, the marinating time needs to be prolonged if the marinating liquid enters the interior of the product, but the possibility that the dried tofu is polluted by microorganisms is increased along with the prolonging of the marinating time, and the phenomena of black outside, white inside, uneven salinity and the like are easy to occur. Therefore, the quality standardization control of the production process of the dried marinated bean curd is necessary, and the production is improved by adopting proper measures. The traditional marinated dried bean curd has the problems of unstable quality, insufficient marinating and long processing time.
Disclosure of Invention
The invention aims to provide a preparation method of dried marinated bean curd with better flavor, stable quality, short preparation period and low salt content.
The invention relates to a preparation method of marinated dried bean curd, which comprises the following steps:
(1) selecting raw materials: selecting proper soybeans, pretreating the soybeans, and then soaking and washing the soybeans with water;
(2) grinding and separating: draining soaked soybeans to remove soybean soaking water, washing with clear water, draining water, and grinding in a grinder while adding water, wherein the soybeans are ground according to the mass ratio: water 1: grinding at a ratio of 10-12;
(3) boiling the soybean milk: heating the separated soybean milk to 100 ℃, and boiling for 2-3 minutes;
(4) dipping: mixing and soaking the marinade and the soybean milk, and continuously stirring in the process to uniformly disperse the soybean milk so as to fully mix the marinade and the soybean milk;
(5) squeezing: after the soaking is finished, pouring the soybean milk into a mould for squeezing, and taking out the soybean milk after 25-35min to form a dried bean curd blank;
(6) marinating: feeding the dried bean curd blank into a marinating pot for marinating for 45-60 minutes, wherein the marinating material comprises the following raw materials in parts by weight: 100-130 parts of soy sauce, 12-13 parts of salt, 12-16 parts of pepper, 21-27 parts of star anise, 12-16 parts of fennel, 8-12 parts of bay leaf, 8-12 parts of angelica dahurica, 20-26 parts of cassia bark, 8-12 parts of round cardamom and 260 parts of water 240-containing;
(7) baking: the temperature is 80-100 ℃, the time is 20 minutes, the moisture of the dry embryo is 50-55 percent, and the salt content of the dry embryo is 1.7-2.2 percent;
(8) mixing materials: premixing seasonings before adding the seasonings into the stirring pot, adding powdery seasonings during stirring, and then adding oil;
(9) metering and bagging: the product is packaged in time after being mixed with materials, and the utensil is sterilized once every two hours;
(10) sterilization coding packing box
In a more preferred embodiment of the present invention, the dipping time in the step (4) is 5 to 15 min.
Compared with the prior art, the invention has the following beneficial effects:
the invention adopts a method of dipping first and then marinating to improve the traditional marinated dried bean curd production process, firstly, marinating juice and soybean milk are mixed and dipped, and continuously stirred in the process, so that the soybean milk is scattered and broken, and the marinated juice is soaked in the soybean milk, and secondly, dried bean curd blanks are sent into a marinating pot to be marinated for 45-60 minutes, thereby solving the problems of unstable quality, insufficient marinating and long processing time of the traditional marinated dried bean curd, reducing the production energy consumption, improving the flavor of the prepared marinated dried bean curd, ensuring more stable quality, and achieving the aims of obviously shortening the production period and efficiently converting resources.
Detailed Description
The present invention is further described in detail by the following examples, but the scope of the present invention is not limited to the following examples, and those skilled in the art can achieve the object of the present invention based on the above disclosure.
The invention relates to a preparation method of marinated dried bean curd, which comprises the following steps:
(1) selecting raw materials: selecting proper soybeans, pretreating the soybeans, and then soaking and washing the soybeans with water;
(2) grinding and separating: draining soaked soybeans to remove soybean soaking water, washing with clear water, draining water, and grinding in a grinder while adding water, wherein the soybeans are ground according to the mass ratio: water 1: grinding at a ratio of 10-12;
(3) boiling the soybean milk: heating the separated soybean milk to 100 ℃, and boiling for 2-3 minutes;
(4) dipping: mixing and soaking the marinade and the soybean milk, and continuously stirring in the process to uniformly disperse the soybean milk so as to fully mix the marinade and the soybean milk;
(5) squeezing: after the soaking is finished, pouring the soybean milk into a mould for squeezing, and taking out the soybean milk after 25-35min to form a dried bean curd blank;
(6) marinating: feeding the dried bean curd blank into a marinating pot for marinating for 45-60 minutes, wherein the marinating material comprises the following raw materials in parts by weight: 100-130 parts of soy sauce, 12-13 parts of salt, 12-16 parts of pepper, 21-27 parts of star anise, 12-16 parts of fennel, 8-12 parts of bay leaf, 8-12 parts of angelica dahurica, 20-26 parts of cassia bark, 8-12 parts of round cardamom and 260 parts of water.
(7) Baking: the temperature is 80-100 ℃, the time is 20 minutes, the moisture of the dry embryo is 50-55 percent, and the salt content of the dry embryo is 1.7-2.2 percent.
(8) Mixing materials: the seasoning is premixed before being added into the stirring pot, and the powdery seasoning is added firstly and then the oil is added during stirring.
(9) Metering and bagging: the product is packaged in time after being mixed with materials, and the utensil is sterilized once every two hours.
(10) Sterilization coding packing box
In this embodiment, the pretreatment of soybeans in step (1) is to remove impurities, such as soil, sand, stones, metals, and grass seeds, from soybeans, and simultaneously wash off part of microbes on the surfaces of soybeans until the water is clear.
In this example, the dipping time in the step (4) is 5 to 15 min.
Compared with the prior art, the invention has the following beneficial effects;
the invention improves the traditional production process of the marinated dried bean curd by adopting a method of dipping firstly and marinating secondly, solves the problems of unstable quality, insufficient marinating and long processing time of the traditional marinated dried bean curd, reduces the production energy consumption, improves the flavor of the prepared marinated dried bean curd, has more stable quality, and achieves the aims of obviously shortening the production period and efficiently converting resources.
The above examples are only for describing the preferred embodiments of the present invention, and are not intended to limit the scope of the present invention, and various modifications and improvements made to the technical solution of the present invention by those skilled in the art without departing from the spirit of the present invention should fall within the protection scope defined by the claims of the present invention.
Claims (4)
1. A preparation method of marinade dried tofu comprises the following steps:
(1) selecting raw materials: selecting proper soybeans, pretreating the soybeans, and then soaking and washing the soybeans with water;
(2) grinding and separating: draining soaked soybeans to remove soybean soaking water, washing with clear water, draining water, and grinding in a grinder while adding water, wherein the soybeans are ground according to the mass ratio: water 1: grinding at a ratio of 10-12;
(3) boiling the soybean milk: heating the separated soybean milk to 100 ℃, and boiling for 2-3 minutes;
(4) dipping: mixing and soaking the marinade and the soybean milk, and continuously stirring in the process to uniformly disperse the soybean milk so as to fully mix the marinade and the soybean milk;
(5) squeezing: after the soaking is finished, pouring the soybean milk into a mould for squeezing, and taking out the soybean milk after 25-35min to form a dried bean curd blank;
(6) marinating: feeding the dried bean curd blank into a marinating pot for marinating for 45-60 minutes, wherein the marinating material comprises the following raw materials in parts by weight: 100-130 parts of soy sauce, 12-13 parts of salt, 12-16 parts of pepper, 21-27 parts of star anise, 12-16 parts of fennel, 8-12 parts of bay leaf, 8-12 parts of angelica dahurica, 20-26 parts of cassia bark, 8-12 parts of round cardamom and 260 parts of water 240-containing;
(7) baking: the temperature is 80-100 ℃, the time is 20 minutes, the moisture of the dry embryo is 50-55 percent, and the salt content of the dry embryo is 1.7-2.2 percent;
(8) mixing materials: premixing seasonings before adding the seasonings into the stirring pot, adding powdery seasonings during stirring, and then adding oil;
(9) metering and bagging: the product is packaged in time after being mixed with materials, and the utensil is sterilized once every two hours;
(10) sterilizing, coding and boxing.
2. The preparation method of the marinated dried bean curd according to claim 1, wherein the soaking in the step (1) is performed according to the mass percentage of soybean: water 1: 2.2-2.5, soaking; in spring and autumn, the soaking temperature is 10-20 deg.C, and the soaking time is 10-14 h; in summer, the soaking temperature is 28-32 ℃, and the soaking time is 4-8 h; in winter, the soaking temperature is 4-6 deg.C, and the soaking time is 20-30 h.
3. The method for preparing the marinated dried bean curd according to claim 1, wherein the pretreatment of the soybeans in the step (1) is to remove impurities such as soil, sand, stones, metals and grass seeds from the soybeans, wash off part of microorganisms on the surfaces of the soybeans and wash the soybeans until the water is clear.
4. The method for preparing dried bean curd with marinade as claimed in claim 1, wherein the soaking time in step (4) is 5-15 min.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201911420564.XA CN110973274A (en) | 2019-12-31 | 2019-12-31 | Preparation method of marinade dried bean curd |
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| CN201911420564.XA CN110973274A (en) | 2019-12-31 | 2019-12-31 | Preparation method of marinade dried bean curd |
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| CN110973274A true CN110973274A (en) | 2020-04-10 |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112450381A (en) * | 2020-11-25 | 2021-03-09 | 福州颐玖叁叁豆制品有限公司 | Marinated dried bean curd and preparation method thereof |
| CN113966807A (en) * | 2021-10-12 | 2022-01-25 | 达州合得拢食品有限公司 | Production process of dried cow-hide bean curd with stomach nourishing effect |
| CN113966809A (en) * | 2021-10-30 | 2022-01-25 | 达州合得拢食品有限公司 | Preparation method of marinated dried bean curd |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH08242801A (en) * | 1995-03-07 | 1996-09-24 | Yamaki Jozo Kk | Production of soybean milk for hand made bean curd |
| CN107047796A (en) * | 2017-05-08 | 2017-08-18 | 湖南湘菜源生态食品有限公司 | A kind of preparation method of dried bean curd spiced and stewed food |
| CN108617791A (en) * | 2017-03-15 | 2018-10-09 | 张玄立 | A kind of production method of preserved dried beancurd |
| CN109757567A (en) * | 2019-03-26 | 2019-05-17 | 贵州大学 | A kind of preparation method of halogen dried bean curd |
-
2019
- 2019-12-31 CN CN201911420564.XA patent/CN110973274A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH08242801A (en) * | 1995-03-07 | 1996-09-24 | Yamaki Jozo Kk | Production of soybean milk for hand made bean curd |
| CN108617791A (en) * | 2017-03-15 | 2018-10-09 | 张玄立 | A kind of production method of preserved dried beancurd |
| CN107047796A (en) * | 2017-05-08 | 2017-08-18 | 湖南湘菜源生态食品有限公司 | A kind of preparation method of dried bean curd spiced and stewed food |
| CN109757567A (en) * | 2019-03-26 | 2019-05-17 | 贵州大学 | A kind of preparation method of halogen dried bean curd |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112450381A (en) * | 2020-11-25 | 2021-03-09 | 福州颐玖叁叁豆制品有限公司 | Marinated dried bean curd and preparation method thereof |
| CN113966807A (en) * | 2021-10-12 | 2022-01-25 | 达州合得拢食品有限公司 | Production process of dried cow-hide bean curd with stomach nourishing effect |
| CN113966809A (en) * | 2021-10-30 | 2022-01-25 | 达州合得拢食品有限公司 | Preparation method of marinated dried bean curd |
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Application publication date: 20200410 |