CN100462016C - Canned vegetarian chicken and its production method - Google Patents
Canned vegetarian chicken and its production method Download PDFInfo
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- CN100462016C CN100462016C CNB2005101105622A CN200510110562A CN100462016C CN 100462016 C CN100462016 C CN 100462016C CN B2005101105622 A CNB2005101105622 A CN B2005101105622A CN 200510110562 A CN200510110562 A CN 200510110562A CN 100462016 C CN100462016 C CN 100462016C
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- bean curd
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Abstract
The present invention relates to a bean product-filled bean curd leaf rolls and its production method. Said invention adopts a mechanized continuous production mode to produce filled bean-curd leaf rolls formed from raw material for making bean-curd leaf rolls and casing material.
Description
Technical field
The present invention relates to foodstuff, relate to a kind of canned vegetarian chicken and production method thereof concretely.
Background technology
Along with the raising day by day and the habits and customs of living standards of the people constantly improve, the food that soybean is made is more and more enjoyed by the mankind.Especially the steamed bean curd roll product parent that is subjected to domestic and international consumer especially looks at, and sales volume increases day by day, but the traditional diamond-making technique that falls behind is perplexing each processing enterprise always.
The steamed bean curd roll of traditional handicraft processing at present method is: at first selected soybean processing is become dried bean curd sheet (being commonly called as a blinds or a thousand sheets), again with it as raw material, through increasing the water logging bubble, add dietary alkali and stir back pack, squeezing, dehydration, stripping and slicing, manually weigh, with the cloth wrapping, with the rope bundle, after tightening, put into stainless cylinder again and boil about one hour, feed soup again, go out finished product after four hours with boiling water.Processes by above so much complexity forms.
The process characteristic of this method is that technology is numerous and diverse, the time long, yields poorly, must cause the waste (water, electricity, vapour) of artificial and the energy, for example every day each 20 people of teams and groups, 8 hours working times, every steamed bean curd roll weight is that 500 grams calculate, and teams and groups' output has only about 5000.Steamed bean curd roll product safe and sanitary degree with cloth wrapping is low in addition, and the finished product ravel is packed again, causes secondary pollution easily, shortens the shelf-life, and extremely difficult recovery the after wrapping up the cotton of steamed bean curd roll and rope simultaneously and dispatching from the factory causes supplementary material to waste greatly.Be exactly the quality instability in addition: it is inhomogeneous to make size by hand, the shape disunity; Cause Small Holes easily with the handbag bundle; The resilient flexible degree is low, and the moisture content height is difficult for preserving.
Summary of the invention
The objective of the invention is according to above-mentioned the deficiencies in the prior art part, a kind of canned vegetarian chicken and production method thereof are provided, this method adopts mechanization, the mode of production is produced steamed bean curd roll continuously, can improve and guarantee the quality of product, thoroughly avoid producing and circulate in secondary pollution.
The object of the invention realizes being finished by following technical scheme:
A kind of canned vegetarian chicken is characterized in that this canned vegetarian chicken is made up of steamed bean curd roll raw material and casing, and the steamed bean curd roll raw material is poured in the casing, and described steamed bean curd roll raw material is processed into the dried bean curd sheet.
The material that casing adopts is plastics or nylon or edible casing.
A kind of production method of canned vegetarian chicken is characterized in that this production method is: the processing that at first is the dried bean curd sheet; The one-tenth piece of dried bean curd sheet is handled; Be delivered to sausage filler with becoming piece dried bean curd sheet to cut to mix evenly behind the steamed bean curd roll raw material as the sauce shape; Finish the finished product can at last, raw material is poured into casing; With finished product solidify, sterilization processing, again the cooling.
The processing of dried bean curd sheet is with selected soybean process immersion, defibrination, screenings separation, mashing off, selects slurry, solidifies, beats and spend, cast, squeeze and make the dried bean curd sheet, and the moisture content of the dried bean curd sheet after the squeezing is controlled at 30-75%.
It is to add dietary alkali and hot water in the dried bean curd sheet that one-tenth piece that beans are thousand is handled, and stirs, and becomes piece through dewatering after, and the dehydration back becomes piece to refer to the back raw material that stirs is dewatered to moisture content one-tenth piece naturally behind 50-75%.
In the finished product can, employing be that the mode of spiral extruding pours into raw material in the casing.
Finished product solidifies, sterilization processing is with finished product boiling or high pressure sterilization.
Advantage of the present invention is, can adopt vacuum packaging, and the packing material is good, and the degree of safety height can prevent to be secondary polluted in the logistics transportation of dispatching from the factory; Adopt accurate full-automatic instrument control, quality stability is good, and size is even, the specification unanimity, and the product delicacy is smooth, and is good through fried fluffy performance; Product pliability and good springiness, moisture content is low, and long shelf-life generally can be deposited 10 days not adding below any anticorrisive agent 0-4 ℃, if press an amount of anticorrisive agent of national Specification interpolation, can deposit more than half a year below 25 ℃.
The specific embodiment
By the following examples feature of the present invention and other correlated characteristic are described in further detail, so that technical staff's of the same trade understanding:
The canned vegetarian chicken that present embodiment relates to, form by steamed bean curd roll raw material and casing, the steamed bean curd roll raw material is poured in the casing, and steamed bean curd roll raw material wherein is processed into the dried bean curd sheet, and casing adopts is the casing of the lamination layer structure that constitutes of polyamide and polyolefine material by import.
The production method of the canned vegetarian chicken that present embodiment relates to:
At first be the processing of dried bean curd sheet, adopt selected soybean to be raw material process immersion, defibrination, screenings separation, mashing off, to select slurry, to solidify, beat and spend, cast, squeeze and make the dried bean curd sheet, the moisture content of the dried bean curd sheet after the squeezing is controlled at 30-75%.
The one-tenth piece of dried bean curd sheet is handled, and adopting the dried bean curd sheet is raw material, inserts the dietary alkali and the boiling water that add 1-3% in the mixer, after process stirred in several minutes, automatically change in the dewaterer, slough excessive moisture, behind 50-75%, become piece naturally to moisture content by concrete needs.
The dried bean curd sheet that becomes piece sent into to cut in the cutmixer mix evenly, be delivered to sausage filler after becoming steamed bean curd roll raw material as the sauce shape, send into full-automatic sausage filler can by elevator or conveyer belt, this sausage filler is to adopt spiral extruding, and the mode that vacuumizes pours into casing with raw material.Can be by different technologies requirement and casing size, arbitrarily adjust the size and the weight (5 grams to 30000 grams do not wait) of canned vegetarian chicken, size range is wide (1cm to 8cm diameter package package material regulated at will product thickness, length), and then by automatic punched-card machine or kink machine with steamed bean curd roll two tighten become cylindrical, also can make square with mould on demand or shape such as flat, again through boiling, cooling back the serial steamed bean curd roll products of different sizes.
When present embodiment product canned vegetarian chicken ate, casing was opened steamed bean curd roll is wherein cut into slices after the fried initiation, puts into the pot flavouring material again and cooks stir-fry, delicious flavour, delicate mouthfeel.
Though below design and embodiment according to the object of the invention are described in detail, but those of ordinary skills obviously can recognize, under the precondition that does not break away from the claim limited range, still can make various improvement and conversion to the present invention, the change of for example change of raw material form, can finished form and size, and the selection or the like of different model equipment on the production line.
Claims (6)
1, a kind of production method of canned vegetarian chicken is characterized in that this production method is: the processing that at first is the dried bean curd sheet; The one-tenth piece of dried bean curd sheet is handled; Be delivered to sausage filler with becoming piece dried bean curd sheet to cut to mix after evenly becoming the steamed bean curd roll of sauce shape raw material; Finish the finished product can at last, raw material is poured into casing; With finished product solidify, sterilization processing, cooling again, in the described finished product can, employing be that the mode of spiral extruding pours into raw material in the casing.
2, the production method of a kind of canned vegetarian chicken according to claim 1, the processing that it is characterized in that described dried bean curd sheet is with selected soybean process immersion, defibrination, screenings separation, mashing off, selects slurry, solidifies, beats and spend, cast, squeeze and make the dried bean curd sheet, and the moisture content of the dried bean curd sheet after the squeezing is controlled at 30-75%.
3, the production method of a kind of canned vegetarian chicken according to claim 1, the one-tenth piece processing that it is characterized in that described dried bean curd sheet is to add dietary alkali and hot water in the dried bean curd sheet, stir, become piece after dewatering, the dehydration back becomes piece to refer to the back raw material that stirs is dewatered to moisture content one-tenth piece naturally behind 50-75%.
4, the production method of a kind of canned vegetarian chicken according to claim 1, it is characterized in that described with finished product solidify, sterilization processing is with finished product boiling or high pressure sterilization.
5, a kind of canned vegetarian chicken that obtains by the described method of claim 1.
6, a kind of canned vegetarian chicken according to claim 5 is characterized in that the material that described casing adopts is plastics or nylon or edible casing.
Priority Applications (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2005101105622A CN100462016C (en) | 2005-11-21 | 2005-11-21 | Canned vegetarian chicken and its production method |
| PCT/CN2006/003072 WO2007056944A1 (en) | 2005-11-21 | 2006-11-15 | An vegerarian sausage and its production process |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2005101105622A CN100462016C (en) | 2005-11-21 | 2005-11-21 | Canned vegetarian chicken and its production method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1775079A CN1775079A (en) | 2006-05-24 |
| CN100462016C true CN100462016C (en) | 2009-02-18 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB2005101105622A Ceased CN100462016C (en) | 2005-11-21 | 2005-11-21 | Canned vegetarian chicken and its production method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN100462016C (en) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101124969B (en) * | 2006-08-14 | 2010-05-12 | 财团法人食品工业发展研究所 | Wet type vegetarian meat and its manufacturing method |
| CN103098910A (en) * | 2011-11-14 | 2013-05-15 | 马宇晖 | Process for preparing bagged vegetarian chicken by pressure pusher and pressure pusher specially designed for process |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN2659148Y (en) * | 2003-11-21 | 2004-12-01 | 蒋会杰 | Casing type five-spices solid bean products |
| CN1679408A (en) * | 2004-04-05 | 2005-10-12 | 关文博 | Soya bean and ham sausage |
| CN1775080A (en) * | 2005-11-21 | 2006-05-24 | 上海福生豆制食品有限公司 | Bean-curd-made vegetarian sausage and its production method |
-
2005
- 2005-11-21 CN CNB2005101105622A patent/CN100462016C/en not_active Ceased
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN2659148Y (en) * | 2003-11-21 | 2004-12-01 | 蒋会杰 | Casing type five-spices solid bean products |
| CN1679408A (en) * | 2004-04-05 | 2005-10-12 | 关文博 | Soya bean and ham sausage |
| CN1775080A (en) * | 2005-11-21 | 2006-05-24 | 上海福生豆制食品有限公司 | Bean-curd-made vegetarian sausage and its production method |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1775079A (en) | 2006-05-24 |
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Decision date of declaring invalidation: 20121029 Decision number of declaring invalidation: 19446 Granted publication date: 20090218 |