CN107771955A - A kind of preparation method of dried bean curd - Google Patents
A kind of preparation method of dried bean curd Download PDFInfo
- Publication number
- CN107771955A CN107771955A CN201610709464.9A CN201610709464A CN107771955A CN 107771955 A CN107771955 A CN 107771955A CN 201610709464 A CN201610709464 A CN 201610709464A CN 107771955 A CN107771955 A CN 107771955A
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- bean curd
- dried bean
- mashing
- preparation
- defibrination
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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 OR TREATMENT 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 kind of preparation method of dried bean curd, including shelling, soaking, defibrination, filtering, mashing off, squeezing, stripping and slicing, baking, sterilization packaging, change traditional bean curd and do sizing process, employ special sour soup and carry out a slurry, the fruit collagen and other albumen and carbohydrate, crude fibre in skin of beancurd are efficiently separated, retains dried bean curd toughness of products foot, have the characteristics of drawing strength, resistance to chewing；Natural free of contamination underground well water has been used in technical solution of the present invention simultaneously as mashing, mashing off etc., the dried bean curd finally given is in faint yellow, bright in color, surface is smooth, elasticity is good, and mouthfeel is tasty and refreshing, and the health care, leisure food as high nutrition have good market prospects.
Description
Technical field
The invention belongs to bean products processing technique field, particularly a kind of processing side done using sour soup point liquid bean curd
Method.
Background technology
At present, China market has many dried bean curd of species, and publication date is on 03 03rd, 2010, Publication No.
In CN101658271 Chinese patent, a kind of preparation method of dried bean curd, the beans being made using the preparation method are disclosed
The dry mouthfeel of corruption is poor, and nutritive value is not high；And for example publication date is on December 01st, 1993, Publication No. CN1078868 China
In patent, a kind of preparation method of nutritional dried bean curd is disclosed, adds after pollen is sufficiently stirred and is carried out again a little in the preparation method
Slurry, or pollen is directly embedded between dried bean curd embryo piece to be squeezed, the bean product nutriture value being made by this method
Value is not high, and mouthfeel is also bad；For another example publication date is on 03 25th, 1998, public in Publication No. CN1176752 Chinese patent
A kind of preparation method of spiced dried bean curd is opened, the preparation method includes sorting, cleaning, immersion, the dried bean curd being made
Color and luster is poor, not smooth enough；
Traditional bean curd is dry be using soybean as raw material, soaking, grinding, pulp, mashing off, squeezing, frying, etc. process production plus
Work forms.Contain abundant protein, and bean curd albumen category adequate proteins in dried bean curd, not only containing 8 kinds of ammonia needed by human
Base acid, and its ratio needs also close to human body, and nutritive value is higher；The lecithin that dried bean curd contains can be removed and is attached on vascular wall
Cholesterol, prevent vascular sclerosis, prevention of cardiovascular disease, cardioprotection；Containing several mineral materials, supplement calcium, prevent because
Osteoporosis caused by calcium deficiency, promote skeleton development, it is extremely advantageous to the bone growth of children, old man.And current dried bean curd
In process of manufacture, the chemical compositions such as flavor enhancement, preservative are added, although some of which composition can reach improvement production
The appearance lusters of product, mouthfeel etc., but during being processed further of dried bean curd, the safety that there are chemical residue is hidden
Suffer from.
The content of the invention
It is an object of the present invention to based on the making done by traditional bean curd, using the natural nutrition beans without any addition
Corruption is dry, and it is selected slurry and uses special sour soup to carry out a slurry for raw material, natural pollution-free, improves dried bean curd mouthfeel and nutrition.
Technical scheme is specific as follows：A kind of preparation method of sour soup dried bean curd, including shell, soak, defibrination,
Filtering, mashing off, squeezing, stripping and slicing, baking, sterilization packaging, are comprised the following steps that：(1) shell：Selected soya bean is slightly played into crushing
Shell；(2) soak：Soya bean after shelling is with soaking 2-2.5 hours under the 3-4 times of underground well water measured normal temperature；(3) defibrination：Will immersion
Water drains, and adds and is ground with the underground well water of 1.5 times of amounts of soybean after immersion together with soya bean, defibrination particle diameter is 7-10um；
(4) filter：Filtered using 200 mesh screen packs, remove bean dregs, obtain slurries；(5) mashing off：Slurries after filtering are poured into
In cootle, it is steam heated to after slurries boiling and adds sour soup and carry out slurry, point slurry stops heating after terminating, Temperature fall
30-40 minutes make Tofu pudding and soybean milk water separate and settle；(6) squeeze：Tofu pudding is put into Special wooden expression box and squeezed
5-6 hours, crushing strength 30-40kg, obtain fresh bean curd；(7) stripping and slicing：Will according to product specification by fresh bean curd
Ask and be cut into bean curd briquet, while add bean curd briquet weight 3-5% edible salt；(8) toast：The bean curd of edible salt will be added
Block is put into hot air circulation baking box, is toasted 3-4 days and is dehydrated under the conditions of being 40-50 DEG C in temperature；(9) by the beans after dehydration
Corruption is dry, carries out high-temperature sterilization packaging and both obtained.
A kind of preparation method of above-mentioned sour soup dried bean curd, the sour soup described in step (5) are：Separation beans in step (5)
Closed preservation spontaneous fermentation in 5-8 days becomes sour soup under soybean milk water normal temperature after spending.
The positive effect of the present invention is：The present invention changes traditional bean curd and does sizing process, employs special sour soup
A slurry is carried out, efficiently separates the fruit collagen and other albumen and carbohydrate, crude fibre in skin of beancurd, retains dried bean curd
Toughness of products foot, there is the characteristics of drawing strength, resistance to chewing；Simultaneously natural free of contamination underground well water has been used in technical solution of the present invention
As mashing, mashing off etc., as a result find, the dried bean curd finally given the during use of underground well water in faint yellow, bright in color,
Surface is smooth, elasticity is good, and mouthfeel is tasty and refreshing, and the health care, leisure food as high nutrition have good market prospects.
Specific embodiment 1
A kind of preparation method of sour soup dried bean curd, is comprised the following steps that：(1) shell：Selected soya bean is slightly played into crushing
Shell；(2) soak：Soaked 2.5 hours under underground well water normal temperature of the soya bean with 3 times of amounts after shelling；(3) defibrination：Soaking water is dripped
Go, add and ground with the underground well water of 1.5 times of amounts of soybean after immersion together with soya bean, defibrination particle diameter is 7-10um；(4) mistake
Filter：Filtered using 200 mesh screen packs, remove bean dregs and obtain slurries；(5) mashing off：Slurries after filtering are poured into wooden appearance
In device, it is steam heated to after slurries boiling and adds sour soup and carry out slurry, point slurry stops heating after terminating, Temperature fall 40 minutes
Tofu pudding and soybean milk water is set to separate and settle；(6) squeeze：Tofu pudding is put into Special wooden expression box and squeeze 5-6 hours, pressure
Squeezing dynamics is 30-40kg, obtains fresh bean curd；(7) stripping and slicing：Fresh bean curd is cut into bean curd according to product specification requirement
Briquet, while add bean curd briquet weight 3-5% edible salt；(8) toast：The bean curd briquet for adding edible salt is put into hot blast
Circulate in baking box, toast 3-4 days and be dehydrated under the conditions of being 40-50 DEG C in temperature；(9) by the dried bean curd after dehydration, carry out
High-temperature sterilization packaging both obtained, and wherein the sour soup described in step (5) is：Soybean milk water in last time step (5) after separation Tofu pudding is normal
Closed preservation spontaneous fermentation in 5-8 days becomes sour soup under temperature.
The dried bean curd produced using technical solution of the present invention, it is in faint yellow, and bright in color, surface is smooth, elasticity is good, mouth
Feel tasty and refreshing, the health care, leisure food as high nutrition have good market prospects.
Specific embodiment 2
A kind of preparation method of sour soup dried bean curd, is comprised the following steps that：(1) shell：Selected soya bean is slightly played into crushing
Shell；(2) soak：Soaked 2 hours under underground well water normal temperature of the soya bean with 4 times of amounts after shelling；(3) defibrination：Soaking water is drained,
Add and ground with the underground well water of 1.5 times of amounts of soybean after immersion together with soya bean, defibrination particle diameter is 7-10um；(4) filter：
Filtered using 200 mesh screen packs, remove bean dregs, obtain slurries；(5) mashing off：Slurries after filtering are poured into cootle
It is interior, it is steam heated to after slurries boiling and adds sour soup and carry out slurry, point slurry stops heating after terminating, Temperature fall 30-40 divides
Clock makes Tofu pudding and soybean milk water separate and settle；(6) squeeze：Tofu pudding is put into Special wooden expression box and carries out squeezing 5-6 hours,
Crushing strength is 30-40kg, obtains fresh bean curd；(7) stripping and slicing：Fresh bean curd is cut into beans according to product specification requirement
Rotten briquet, while add bean curd briquet weight 3-5% edible salt；(8) toast：The bean curd briquet for adding edible salt is put into heat
In wind circulation baking box, toast 3-4 days and be dehydrated under the conditions of being 40-50 DEG C in temperature；(9) by the dried bean curd after dehydration, enter
Row high-temperature sterilization packaging both obtained；Sour soup described in a kind of preparation method step (5) of above-mentioned sour soup dried bean curd is：Upper hyposynchronization
Suddenly closed preservation spontaneous fermentation in 5-8 days becomes sour soup under the soybean milk water normal temperature in (5) after separation Tofu pudding.
The dried bean curd produced using technical solution of the present invention, it is in faint yellow, and bright in color, surface is smooth, elasticity is good, mouth
Feel tasty and refreshing, the health care, leisure food as high nutrition have good market prospects.
The preferred embodiments of the present invention are the foregoing is only, are not intended to limit the invention, for the skill of this area
For art personnel, it can still modify to the technical scheme described in foregoing embodiments or to which part technology
Feature carries out equivalent substitution.Within the spirit and principles of the invention, any modification, equivalent substitution and improvements made etc.,
It should be included within protection scope of the present invention.
Claims (2)
1. a kind of preparation method of dried bean curd, including shell, soak, defibrination, filtering, mashing off, squeezing, stripping and slicing, baking, Packs sterilized
Dress, it is characterised in that comprise the following steps that：(1) shell：Selected soya bean is slightly beaten into crushing to shell；(2) soak：Huang after shelling
Beans with the 3-4 times of underground well water measured normal temperature soak 2-2.5 hours；(3) defibrination：Soaking water is drained, after adding and soaking
The equiponderant underground well water of soybean ground together with soya bean, defibrination particle diameter is 7-10um；(4) filter：Filtered using 200 mesh
Net is filtered, and is removed bean dregs, is obtained slurries；(5) mashing off：Slurries after filtering are poured into cootle, are steam heated to
Sour soup is added after slurries boiling and carries out a slurry, stops heating after point slurry, Temperature fall 30-40 minutes separate Tofu pudding and soybean milk water
And settle；(6) squeeze：Tofu pudding is put into Special wooden expression box and carries out squeezing 5-6 hours, crushing strength 30-40kg, is obtained
To fresh bean curd；(7) stripping and slicing：Fresh bean curd is cut into bean curd briquet according to product specification requirement, while adds bean curd
Briquet weight 3-5% edible salt；(8) toast：The bean curd briquet for adding edible salt is put into hot air circulation baking box, in temperature
Spend and be dehydrated to toast 3-4 days under the conditions of 40-50 DEG C；(9) by the dried bean curd after dehydration, carry out high-temperature sterilization packaging and both obtained.
A kind of 2. preparation method of sour soup dried bean curd according to claim 1, it is characterised in that the acid described in step (5)
Tang Wei：Closed preservation spontaneous fermentation in 5-8 days becomes sour soup under soybean milk water normal temperature in step (5) after separation Tofu pudding.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610709464.9A CN107771955A (en) | 2016-08-24 | 2016-08-24 | A kind of preparation method of dried bean curd |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610709464.9A CN107771955A (en) | 2016-08-24 | 2016-08-24 | A kind of preparation method of dried bean curd |
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| Publication Number | Publication Date |
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| CN107771955A true CN107771955A (en) | 2018-03-09 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201610709464.9A Pending CN107771955A (en) | 2016-08-24 | 2016-08-24 | A kind of preparation method of dried bean curd |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108782776A (en) * | 2018-06-26 | 2018-11-13 | 郑州新农源绿色食品有限公司 | A kind of production method of dried bean curd |
| CN109619206A (en) * | 2018-12-29 | 2019-04-16 | 陕西师范大学 | Method based on ultrasonic wave Yu gas jet impact seasoning Combined Treatment dried bean curd |
| CN110100903A (en) * | 2019-05-31 | 2019-08-09 | 曾平 | A kind of manufacture craft of dried bean curd |
| CN110881531A (en) * | 2019-12-13 | 2020-03-17 | 务川自治县长脚滩水果种销农民专业合作社 | Processing technology of dense dried bean curd |
| CN110915936A (en) * | 2019-11-26 | 2020-03-27 | 湖南省修身堂保健养生有限公司 | Method for making new and old vinegar curdled bean curd |
| CN112568387A (en) * | 2020-12-08 | 2021-03-30 | 海南热带海洋学院 | Fermented minced fish bean curd and preparation method thereof |
-
2016
- 2016-08-24 CN CN201610709464.9A patent/CN107771955A/en active Pending
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108782776A (en) * | 2018-06-26 | 2018-11-13 | 郑州新农源绿色食品有限公司 | A kind of production method of dried bean curd |
| CN109619206A (en) * | 2018-12-29 | 2019-04-16 | 陕西师范大学 | Method based on ultrasonic wave Yu gas jet impact seasoning Combined Treatment dried bean curd |
| CN110100903A (en) * | 2019-05-31 | 2019-08-09 | 曾平 | A kind of manufacture craft of dried bean curd |
| CN110915936A (en) * | 2019-11-26 | 2020-03-27 | 湖南省修身堂保健养生有限公司 | Method for making new and old vinegar curdled bean curd |
| CN110881531A (en) * | 2019-12-13 | 2020-03-17 | 务川自治县长脚滩水果种销农民专业合作社 | Processing technology of dense dried bean curd |
| CN112568387A (en) * | 2020-12-08 | 2021-03-30 | 海南热带海洋学院 | Fermented minced fish bean curd and preparation method thereof |
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| PB01 | Publication | ||
| PB01 | Publication | ||
| DD01 | Delivery of document by public notice | ||
| DD01 | Delivery of document by public notice |
Addressee: Guizhou Wuling Food limited liability company Document name: Notification of before Expiration of Request of Examination as to Substance |
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| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20180309 |