CN112167357A - Preparation method of leisure dried bean curd - Google Patents
Preparation method of leisure dried bean curd Download PDFInfo
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- CN112167357A CN112167357A CN202011001265.5A CN202011001265A CN112167357A CN 112167357 A CN112167357 A CN 112167357A CN 202011001265 A CN202011001265 A CN 202011001265A CN 112167357 A CN112167357 A CN 112167357A
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- 238000002360 preparation method Methods 0.000 title claims abstract description 19
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- 102000002322 Egg Proteins Human genes 0.000 claims abstract description 24
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- 238000009835 boiling Methods 0.000 claims abstract description 24
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- 238000001914 filtration Methods 0.000 claims abstract description 21
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- 235000011962 puddings Nutrition 0.000 claims abstract description 10
- 238000004537 pulping Methods 0.000 claims abstract description 9
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- 241000628997 Flos Species 0.000 claims abstract description 7
- 238000001125 extrusion Methods 0.000 claims abstract description 7
- 238000004806 packaging method and process Methods 0.000 claims abstract description 7
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- 239000002518 antifoaming agent Substances 0.000 claims description 27
- 244000068988 Glycine max Species 0.000 claims description 22
- 235000010469 Glycine max Nutrition 0.000 claims description 22
- 238000002791 soaking Methods 0.000 claims description 15
- PHOQVHQSTUBQQK-SQOUGZDYSA-N D-glucono-1,5-lactone Chemical compound OC[C@H]1OC(=O)[C@H](O)[C@@H](O)[C@@H]1O PHOQVHQSTUBQQK-SQOUGZDYSA-N 0.000 claims description 13
- 235000012209 glucono delta-lactone Nutrition 0.000 claims description 13
- 229960003681 gluconolactone Drugs 0.000 claims description 13
- 239000007788 liquid Substances 0.000 claims description 12
- 238000000034 method Methods 0.000 claims description 10
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- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 abstract description 25
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- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
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- 244000273928 Zingiber officinale Species 0.000 description 1
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- 235000008397 ginger Nutrition 0.000 description 1
- 235000021552 granulated sugar Nutrition 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 239000000787 lecithin Substances 0.000 description 1
- 229940067606 lecithin Drugs 0.000 description 1
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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
Landscapes
- 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 preparation method of leisure dried bean curd, and belongs to the field of foods. The preparation method of the dried bean curd comprises the steps of pulping, curdling, mixing, marinating, drying, sterilizing and packaging. Wherein the mixing step comprises filtering flos Sophorae to water content of 30-40%, cooling to 40-45 deg.C, placing into a homogenizing reaction kettle, adding egg white, homogenizing, placing into a mold for dried bean curd, and extrusion molding; the marinating is to put the formed dried tofu into boiling brine for steaming for 5-10min, cool the brine to 40-50 ℃, and soak the dried tofu in the brine environment of 40-50 ℃ for 2-4h to obtain the marinated dried tofu. According to the invention, the tofu pudding is prepared from the curdled milk and then filtered, and the egg white is added, so that the damage of the gypsum to nutrient substances in the egg white can be reduced, the utilization rate of the egg white is improved, and the formed tofu is finer and smoother, so that the mouthfeel and the mouthfeel are more brittle and elastic.
Description
Technical Field
The invention relates to the field of food, and in particular relates to a preparation method of leisure dried bean curd.
Background
Dried bean curd, one of the traditional Chinese bean products, is a reprocessed product of bean curd. Salty, fragrant and tasty, tough in hard middle and can not be damaged after being stored for a long time, and is a delicious food in all Chinese major vegetable lines. The dried bean curd is rich in nutrition, contains a large amount of protein, fat and carbohydrate, and also contains various minerals required by human bodies such as calcium, phosphorus, iron and the like. The dried bean curd is added with seasonings such as salt, fennel, pepper, aniseed, dried ginger and the like in the preparation process, is fragrant and fresh, is not tired of being eaten for a long time, and is known as 'vegetarian ham'. The dried bean curd contains rich protein, and the bean curd protein belongs to complete protein, not only contains 8 kinds of amino acids necessary for human body, but also has the proportion close to the needs of human body, and has higher nutritive value. The dried bean curd also contains lecithin which can remove cholesterol attached to the vessel wall, prevent angiosclerosis, prevent cardiovascular diseases and protect the heart; contains multiple minerals, and can supplement calcium, prevent osteoporosis due to calcium deficiency, and promote bone development. The normal process flow of the existing dried bean curd comprises the steps of selecting excellent soybeans, grinding the excellent soybeans by a stone mill, removing bean curd skin, soaking in water, grinding into thick liquid, flushing with boiled water, filtering, boiling, marinating, putting the uncongealed tofu into a wood grid filled with thin cloth, covering four corners of the bean curd, and pressing the bean curd to be dry to obtain white dried bean curd; secondly, coating five spice powder and refined salt on the white dried bean curd, pickling, cleaning with clear water, grinding the lower surface of the white dried bean curd to be smooth by using smooth tender stone, and coating gardenia water to be yellow after drying; thirdly, the dried bean curd is placed on a specially made mat for baking, and the mat is baked with low fire. However, the traditional dried bean curd products are basically vegetable protein products, namely only vegetable protein is contained, and animal protein is not contained.
The dried egg is prepared from eggs, white granulated sugar, edible salt and the like, and is a new food taking the eggs as raw materials, and the whole eggs of the eggs are concentrated and processed; the taste and value of the dried bean curd are far higher than those of the traditional dried bean curd. The egg and bean curd are combined, so that the nutritive value of the whole product can be improved. The prior art also adopts leisure food prepared by mixing bean curd and eggs, such as an egg composite dried bean curd and a production process thereof disclosed in the publication No. CN108236012A, wherein the main process comprises the steps of adding water into soybean protein powder, chopping and mixing soybean protein isolate at low temperature to obtain soybean protein isolate fragments; adding egg white, oil and flavoring, mixing, chopping, shaping in tray to obtain semi-finished product, refrigerating for 10-12 hr, cutting, marinating, baking, encapsulating, and sterilizing to obtain the final product. Wherein the salinity of the brine is controlled to be 4 percent in the marinating process for 20 minutes, and the fragrance of the brine is difficult to soak into the semi-finished product again, so that the finished product only presents the flavor of the seasoning, but loses the flavor of the brine. Publication No. CN103392820A discloses a novel production process of egg dried bean curd. The preparation method comprises the steps of mixing the soybean milk and the whole egg liquid, then curdling, obtaining the dried egg bean curd and then pressing. However, in the process, the egg white is easily changed by the egg white slurry, so that the nutrient utilization of the egg white in the dried bean curd is reduced.
Disclosure of Invention
In order to solve the problems, the invention provides a preparation method of soft and crisp leisure dried bean curd which can fully utilize egg white in the dried bean curd and has delicious taste and smooth mouthfeel.
In order to achieve the purpose, the invention is realized by the following technical scheme:
a preparation method of leisure dried bean curd comprises the following preparation method
(1) Pulping: selecting high-quality soybean, cleaning, soaking at 16-25 deg.C for 10-24 hr, removing impurities, pulping, filtering twice to obtain pure soybean milk, adding defoaming agent, and decocting at 100 deg.C;
(2) curdling: after the soybean milk is boiled, adding mixed liquid of gluconolactone and gypsum for curdling, and filtering to obtain tofu pudding after curdling;
(3) mixing: filtering flos Sophorae Immaturus until water content is 30-40%, cooling to 40-45 deg.C, placing into a homogenizing reaction kettle, adding egg white, homogenizing, placing the homogenized slurry into dried bean curd mold, and extrusion molding;
(4) marinating: boiling bittern, steaming the molded dried tofu in boiling bittern for 5-10min, cooling to 40-50 deg.C, and soaking the dried tofu in 40-50 deg.C bittern for 2-4h to obtain marinated dried tofu;
(5) and (4) drying, sterilizing and packaging the marinated dried tofu in the step (4).
Further, the defoaming agent in the step (1) is a DSA-5 defoaming agent; the usage amount of the DSA-5 defoaming agent is 0.05-0.1 per mill.
Preferably, the defoaming agent in the step (1) is a DSA-5 defoaming agent; the usage amount of the DSA-5 defoaming agent is 0.08-0.1 per mill.
Further, the ratio of the gluconolactone to the gypsum in the step (2) is 1: (2-3).
Preferably, the ratio of the gluconolactone to the gypsum in the step (2) is 1: 2.5.
further, the weight of the egg white in the step (3) is 20-30% of the weight of the pure soybean milk.
Preferably, the weight of the egg white in the step (3) is 30% of the weight of the pure soybean milk.
Further, the sterilization in the step (5) is ultraviolet sterilization.
The preparation method of the leisure dried bean curd has the beneficial effects that:
(1) according to the invention, the tofu pudding prepared from the curdling is filtered, and then the egg white is added, so that the damage of the gypsum to nutrient substances in the egg white can be reduced, and the utilization rate of the egg white is improved.
(2) The tofu pudding can be crushed again by homogenizing the tofu pudding and the egg white, and is fully mixed with the egg white, so that the tofu formed by squeezing again is more delicate.
(3) In the marinating process, the eggs and the bean curd are steamed and shaped by steam, and the elasticity and smooth mouthfeel of the dried bean curd can be improved by using the steam. The brine is boiled in a short time, so that gaps on the surface of the bean curd can be opened, and the taste of the brine can enter the dried bean curd more quickly; and then the dried bean curd is soaked for 2-4h in a marinating environment at 40-50 ℃, so that the dried bean curd is tasty, and the increase of pores of the dried bean curd caused by long-time boiling is avoided, so that the dried bean curd has loose taste and low elasticity. According to the invention, the taste can be improved by soaking the marinated food at 40-50 ℃, so that the dried bean curd has crispness and elasticity in taste.
Detailed Description
The present invention will be described in further detail with reference to the following examples.
Example 1
A preparation method of leisure dried bean curd comprises the following steps:
(1) pulping: selecting high-quality soybeans, cleaning, soaking at 25 ℃ for 12h, removing impurities, grinding into thick liquid, filtering twice to obtain pure soybean milk, adding a defoaming agent, and boiling at 100 ℃; the defoaming agent is DSA-5 defoaming agent; the usage amount of the DSA-5 antifoaming agent is 0.05 per mill.
(2) Curdling: after the pulp boiling is finished, adding mixed liquid of the gluconolactone and the gypsum for curdling, wherein the ratio of the gluconolactone to the gypsum is 1: 2, filtering to obtain the tofu pudding after the curdling is finished;
(3) mixing: filtering flos Sophorae Immaturus until water content is 30-40%, cooling to 40 deg.C, placing into a homogenizing reaction kettle, adding egg white, homogenizing, and placing into a mold for extrusion molding;
(4) marinating: boiling brine, steaming the formed dried tofu in boiling brine for 10min, cooling the brine to 40 ℃, and soaking the dried tofu in the brine environment of 40 ℃ for 4h to obtain marinated dried tofu;
(5) and (4) drying the marinated dried tofu in the step (4), sterilizing by ultraviolet rays, and packaging.
Example 2
A preparation method of leisure dried bean curd comprises the following steps:
(1) pulping: selecting high-quality soybeans, cleaning, soaking for 24h at 16 ℃, removing impurities, grinding into thick liquid, filtering twice to obtain pure soybean milk, adding a defoaming agent, and boiling at 100 ℃; the defoaming agent is DSA-5 defoaming agent; the usage amount of the DSA-5 antifoaming agent is 0.1 per mill.
(2) Curdling: after the pulp boiling is finished, adding mixed liquid of the gluconolactone and the gypsum for curdling, wherein the ratio of the gluconolactone to the gypsum is 1: 3, filtering to obtain the tofu pudding after the curdling is finished;
(3) mixing: filtering flos Sophorae Immaturus until water content is 30-40%, cooling to 45 deg.C, placing into a homogenizing reaction kettle, adding egg white, homogenizing, and placing into a mold for extrusion molding;
(4) marinating: boiling brine, steaming the formed dried tofu in boiling brine for 5min, cooling the brine to 50 ℃, and soaking the dried tofu in the 50 ℃ brine environment for 2h to obtain marinated dried tofu;
(5) and (4) drying the marinated dried tofu in the step (4), sterilizing by ultraviolet rays, and packaging.
Example 3
A preparation method of leisure dried bean curd comprises the following steps:
(1) pulping: selecting high-quality soybeans, cleaning, soaking for 24h at 20 ℃, removing impurities, grinding into thick liquid, filtering twice to obtain pure soybean milk, adding a defoaming agent, and boiling at 100 ℃; the defoaming agent is DSA-5 defoaming agent; the usage amount of the DSA-5 antifoaming agent is 0.08 per mill.
(2) Curdling: after the pulp boiling is finished, adding mixed liquid of the gluconolactone and the gypsum for curdling, wherein the ratio of the gluconolactone to the gypsum is 1: 2.5, filtering to obtain the tofu pudding after the curdling is finished;
(3) mixing: filtering flos Sophorae Immaturus until water content is 30-40%, cooling to 45 deg.C, placing into a homogenizing reaction kettle, adding egg white, homogenizing, and placing into a mold for extrusion molding;
(4) marinating: boiling brine, steaming the formed dried tofu in boiling brine for 5-10min, cooling the brine to 45 ℃, and soaking the dried tofu in the brine environment of 45 ℃ for 4h to obtain marinated dried tofu;
(5) and (4) drying the marinated dried tofu in the step (4), sterilizing by ultraviolet rays, and packaging.
Example 4
A preparation method of leisure dried bean curd comprises the following steps:
(1) pulping: selecting high-quality soybeans, cleaning, soaking for 24h at 20 ℃, removing impurities, grinding into thick liquid, filtering twice to obtain pure soybean milk, adding a defoaming agent, and boiling at 100 ℃; the defoaming agent is DSA-5 defoaming agent; the usage amount of the DSA-5 antifoaming agent is 0.08 per mill.
(2) Curdling: after the pulp boiling is finished, adding mixed liquid of the gluconolactone and the gypsum for curdling, wherein the ratio of the gluconolactone to the gypsum is 1: 2.5, filtering to obtain the tofu pudding after the curdling is finished;
(3) mixing: filtering flos Sophorae Immaturus until water content is 30-40%, cooling to 45 deg.C, placing into a homogenizing reaction kettle, adding egg white, homogenizing, and placing into a mold for extrusion molding;
(4) marinating: boiling brine, steaming the formed dried tofu in boiling brine for 5-10min, cooling the brine to 50 ℃, and soaking the dried tofu in the brine environment of 50 ℃ for 4h to obtain marinated dried tofu;
(5) and (4) drying the marinated dried tofu in the step (4), sterilizing by ultraviolet rays, and packaging.
Control group 1
The preparation method is based on conventional method, and no egg is added.
Control group 2
The formula is the same as that of example 4, and the preparation process comprises the steps of firstly measuring eggs and soybean milk and then curdling.
Control group 3
The formula is the same as that of the embodiment 4, and the preparation process comprises the steps of marinating the eggs and the soybean milk for 20 minutes in boiling water;
the data obtained with the three controls of example 4, control 1 and control 2 are shown in the following table:
the protein content in egg white was 11%. As can be seen from the table above, the example 4 and the control group 3 both adopt filtration and then curdling, so that the obtained eggs have low loss rate and can keep the content of the eggs in a large layer; the rate of egg loss was greater in control 2.
From the aspect of taste, it can be seen from example 4 and control 2 that the soaking with brine at 50 ℃ is more tasty.
The mouth feel and appearance of the dried bean curd obtained in example 4 and comparative group 2 were better than those of comparative group 3.
The technical solutions provided by the embodiments of the present invention are described in detail above, and the principles and embodiments of the present invention are explained herein by using specific examples, and the descriptions of the embodiments are only used to help understanding the principles of the embodiments of the present invention; meanwhile, for a person skilled in the art, according to the embodiments of the present invention, there may be variations in the specific implementation manners and application ranges, and in summary, the content of the present description should not be construed as a limitation to the present invention.
Claims (5)
1. A preparation method of leisure dried bean curd is characterized by comprising the following steps: the method comprises the following steps:
(1) pulping: selecting high-quality soybean, cleaning, soaking at 16-25 deg.C for 10-24 hr, removing impurities, pulping, filtering twice to obtain pure soybean milk, adding defoaming agent, and decocting at 100 deg.C;
curdling: after the soybean milk is boiled, adding mixed liquid of gluconolactone and gypsum for curdling, and filtering to obtain tofu pudding after curdling;
(2) mixing: filtering flos Sophorae Immaturus until water content is 30-40%, cooling to 40-45 deg.C, placing into a homogenizing reaction kettle, adding egg white, homogenizing, placing the homogenized slurry into dried bean curd mold, and extrusion molding;
(3) marinating: boiling bittern, steaming the molded dried tofu in boiling bittern for 5-10min, cooling to 40-50 deg.C, and soaking the dried tofu in 40-50 deg.C bittern for 2-4h to obtain marinated dried tofu;
(4) and (4) drying, sterilizing and packaging the marinated dried tofu in the step (4).
2. The method for preparing dried leisure bean curd according to claim 1, characterized in that: the defoaming agent in the step (1) is a DSA-5 defoaming agent; the usage amount of the DSA-5 defoaming agent is 0.05-0.1 per mill.
3. The method for preparing dried leisure bean curd according to claim 1, characterized in that: in the step (2), the ratio of the gluconolactone to the gypsum is 1: (2-3).
4. The method for preparing dried leisure bean curd according to claim 1, characterized in that: in the step (3), the weight of the egg white is 20-30% of the weight of the pure soybean milk.
5. The method for preparing dried leisure bean curd according to claim 1, characterized in that: and (5) sterilizing by adopting ultraviolet rays.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114027448A (en) * | 2021-11-30 | 2022-02-11 | 木兰主食加工技术研究院 | Bean curd capable of being flavored quickly and preparation method thereof |
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|---|---|---|---|---|
| CN101803642A (en) * | 2010-04-14 | 2010-08-18 | 师向东 | Dried beancurd with egg filling and production method thereof |
| CN103392820A (en) * | 2013-06-20 | 2013-11-20 | 江南大学 | Production process of novel egg bean curd cake |
| CN103598352A (en) * | 2013-12-02 | 2014-02-26 | 成都亚玛亚天然食品有限公司 | Preparation method for composite dried albumen |
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