CN112471413A - Preparation process of dried bean curd - Google Patents
Preparation process of dried bean curd Download PDFInfo
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- CN112471413A CN112471413A CN202011555222.1A CN202011555222A CN112471413A CN 112471413 A CN112471413 A CN 112471413A CN 202011555222 A CN202011555222 A CN 202011555222A CN 112471413 A CN112471413 A CN 112471413A
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- Prior art keywords
- bean curd
- soybean milk
- parts
- dried bean
- marinating
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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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- 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
A preparation process of dried bean curd comprises the following steps: s1, soaking soybean, grinding into thick liquid, making raw soybean milk, heating and boiling, discharging the thick liquid and filtering; s2, curdling the filtered soybean milk by using vinegar water as a curdling agent until 70-80% of the soybean milk is changed into beancurd jelly, stopping adding the vinegar water, curing the curdled cooked soybean milk for 25min, and performing jellied breaking on the cured soybean milk, and standing to form beancurd jelly; s3, the obtained uncongealed tofu is squat for 10min, then the jellied tofu is subjected to flower beating, the jellied tofu subjected to flower beating is subjected to embryo wrapping, squeezing and embryo cutting in sequence to obtain bean blocks, and cooling is performed; s4, adding the cooled bean blocks into brine for marinating, wherein the marinating time is 25min, the marinating temperature is 85 ℃, and then naturally cooling; s5, frying the cooled bean curd blanks to obtain bean curd blanks; s6, mixing the fried bean curd blanks, packaging and sterilizing to obtain the dried bean curd.
Description
Technical Field
The invention relates to the field of food production, in particular to a preparation process of 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. Because the seasonings such as salt, fennel, pepper, aniseed, dried ginger and the like are added in the making process, the ham is fragrant and fresh, is not tired of being eaten for a long time, and is known as 'vegetarian ham'. The dried bean curd is delicious in taste and rich in nutrition, contains a large amount of protein, fat and carbohydrate, and also contains various mineral substances required by human bodies such as calcium, phosphorus, iron and the like. The protein belongs to complete protein, not only contains 8 amino acids necessary for human body, but also has proportion close to the requirement of human body, and has higher nutritive value. The lecithin can remove cholesterol attached to blood vessel wall, prevent angiosclerosis, prevent cardiovascular diseases, and protect heart. The mineral substances can supplement calcium, prevent osteoporosis due to calcium deficiency, and promote bone development, and are beneficial for bone growth of children and the elderly.
However, the existing dried bean curd is complex in preparation process, and the prepared dried bean curd is poor in taste and difficult to be favored by consumers, so that the market share is small.
Disclosure of Invention
The present invention aims to overcome the above-mentioned shortcomings and provide a technical solution to solve the above-mentioned problems.
A preparation process of dried bean curd comprises the following steps:
s1, soaking soybean, grinding into thick liquid, making raw soybean milk, heating and boiling, discharging the thick liquid and filtering;
s2, adopting vinegar water as a curdling agent to curdle the soybean milk obtained by filtering in the step S1 until 70-80% of the soybean milk is changed into beancurd jelly, stopping adding the vinegar water, then curing the cured soybean milk after curdling for 25min, and performing jellied breaking on the cured soybean milk after curing, and standing to form beancurd jelly;
s3, squating the uncongealed tofu obtained in the step S2 for 10min, then performing flower punching, sequentially performing embryo wrapping, squeezing and embryo cutting on the jellied tofu subjected to flower punching to obtain bean blocks, and cooling;
s4, adding the cooled bean blocks in the step S3 into brine for marinating, wherein the marinating time is 25min, the marinating temperature is 85 ℃, and then naturally cooling;
s5, frying the cooled bean curd blank in the step S4 to obtain a bean curd blank;
s6, mixing the fried bean curd blanks, packaging and sterilizing to obtain the dried bean curd.
Preferably, the cooking time in the step S1 is 10-40min, and the pulp discharging temperature is 95-98 ℃.
Preferably, in the step S4, the brine is used for every 70 parts by weight of the dried bean curd: 1.1 parts of table salt, 0.9 part of fennel, 1.1 parts of brown sugar cumin juice, 0.7 part of liquorice, 50 parts of spice water, 1.6 parts of bay leaves, 0.04 part of flavour development nucleotide disodium, 2.5 parts of tsaoko amomum fruit and 0.5 part of thick gravy paste.
Preferably, the oil temperature in the frying process of the step S5 is 130 ℃, and the frying time is 4 min.
Compared with the prior art, the invention has the beneficial effects that:
the method can be used for preparing the dried bean curd with good luster, delicious taste, aromatic flavor, rich nutrition and good taste Q, and the method is simple in process and easy to implement.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments that can be obtained by a person skilled in the art based on the embodiments of the present invention without any inventive step are within the scope of the present invention.
The terms first, second and the like in the description and in the claims, if any, are used for distinguishing between similar elements and not necessarily for describing a particular sequential or chronological order. It should be understood that the data so used may be interchanged under appropriate circumstances such that the embodiments described herein may be practiced in sequences other than those described. Furthermore, the terms "comprises," "comprising," and "having," and any variations thereof, are intended to cover a non-exclusive inclusion, such that a process, method, system, article, or apparatus that comprises a list of steps or elements is not necessarily limited to those steps or elements expressly listed, but may include other steps or elements not expressly listed or inherent to such process, method, article, or apparatus.
In the embodiment of the invention, the preparation process of the dried bean curd is characterized by comprising the following steps of:
s1, soaking soybean, grinding into thick liquid, making raw soybean milk, heating and boiling, discharging the thick liquid and filtering; boiling for 10-40min at 95-98 deg.C;
s2, adopting vinegar water as a curdling agent to curdle the soybean milk obtained by filtering in the step S1 until 70-80% of the soybean milk is changed into beancurd jelly, stopping adding the vinegar water, then curing the cured soybean milk after curdling for 25min, and performing jellied breaking on the cured soybean milk after curing, and standing to form beancurd jelly;
s3, squating the uncongealed tofu obtained in the step S2 for 10min, then performing flower punching, sequentially performing embryo wrapping, squeezing and embryo cutting on the jellied tofu subjected to flower punching to obtain bean blocks, and cooling;
s4, adding the cooled bean blocks in the step S3 into brine for marinating, wherein the marinating time is 25min, the marinating temperature is 80-85 ℃, and then naturally cooling;
s5, frying the bean curd blank cooled in the step S4 at the oil temperature of 125-140 ℃ for 2-5 min to obtain the bean curd blank;
s6, mixing the fried bean curd blanks, packaging and sterilizing to obtain the dried bean curd.
In the step S4, the brine with the following components in parts by weight is used for every 70 parts by weight of dried bean curd: 1-1.2 parts of salt, 0.8-1.0 part of fennel, 1.0-1.2 parts of brown sugar cumin juice, 0.5-0.8 part of liquorice, 40-60 parts of spice water, 1.5-1.8 parts of myrcia, 0.03-0.05 part of flavour development nucleotide disodium, 2-3 parts of tsaoko amomum fruits and 0.4-0.6 part of thick gravy paste.
It will be evident to those skilled in the art that the invention is not limited to the details of the foregoing illustrative embodiments, and that the present invention may be embodied in other specific forms without departing from the spirit or essential attributes thereof. The present embodiments are therefore to be considered in all respects as illustrative and not restrictive, the scope of the invention being indicated by the appended claims rather than by the foregoing description, and all changes which come within the meaning and range of equivalency of the claims are therefore intended to be embraced therein.
Claims (4)
1. A preparation process of dried bean curd is characterized by comprising the following steps:
s1, soaking soybean, grinding into thick liquid, making raw soybean milk, heating and boiling, discharging the thick liquid and filtering;
s2, adopting vinegar water as a curdling agent to curdle the soybean milk obtained by filtering in the step S1 until 70-80% of the soybean milk is changed into beancurd jelly, stopping adding the vinegar water, then curing the cured soybean milk after curdling for 25min, and performing jellied breaking on the cured soybean milk after curing, and standing to form beancurd jelly;
s3, squating the uncongealed tofu obtained in the step S2 for 10min, then performing flower punching, sequentially performing embryo wrapping, squeezing and embryo cutting on the jellied tofu subjected to flower punching to obtain bean blocks, and cooling;
s4, adding the cooled bean blocks in the step S3 into brine for marinating, wherein the marinating time is 25min, the marinating temperature is 85 ℃, and then naturally cooling;
s5, frying the cooled bean curd blank in the step S4 to obtain a bean curd blank;
s6, mixing the fried bean curd blanks, packaging and sterilizing to obtain the dried bean curd.
2. The preparation process of the dried bean curd according to claim 1, wherein the boiling time in the step S1 is 10-40min, and the discharging temperature is 95-98 ℃.
3. The preparation process of the dried bean curd according to claim 1, wherein the brine in the step S4 is used for every 70 parts by weight of the dried bean curd, and the brine comprises the following components in parts by weight: 1.1 parts of table salt, 0.9 part of fennel, 1.1 parts of brown sugar cumin juice, 0.7 part of liquorice, 50 parts of spice water, 1.6 parts of bay leaves, 0.04 part of flavour development nucleotide disodium, 2.5 parts of tsaoko amomum fruit and 0.5 part of thick gravy paste.
4. The process for preparing dried bean curd according to claim 1, wherein the oil temperature in the frying process of step S5 is 130 ℃, and the frying time is 4 min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011555222.1A CN112471413A (en) | 2020-12-24 | 2020-12-24 | Preparation process of dried bean curd |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011555222.1A CN112471413A (en) | 2020-12-24 | 2020-12-24 | Preparation process of dried bean curd |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN112471413A true CN112471413A (en) | 2021-03-12 |
Family
ID=74915583
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202011555222.1A Withdrawn CN112471413A (en) | 2020-12-24 | 2020-12-24 | Preparation process of dried bean curd |
Country Status (1)
| Country | Link |
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| CN (1) | CN112471413A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112971035A (en) * | 2021-04-20 | 2021-06-18 | 江苏港湾农业科技集团有限公司 | Production method of dried bean curd with long shelf life |
| CN116138398A (en) * | 2023-01-05 | 2023-05-23 | 永州市田湘逢农业科技发展有限公司 | Soybean vinegar water bean curd and preparation method thereof |
-
2020
- 2020-12-24 CN CN202011555222.1A patent/CN112471413A/en not_active Withdrawn
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112971035A (en) * | 2021-04-20 | 2021-06-18 | 江苏港湾农业科技集团有限公司 | Production method of dried bean curd with long shelf life |
| CN116138398A (en) * | 2023-01-05 | 2023-05-23 | 永州市田湘逢农业科技发展有限公司 | Soybean vinegar water bean curd and preparation method thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20210312 |
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| WW01 | Invention patent application withdrawn after publication |