CN101002605A - Method for producing frozen bean curd needing no cooking procedure - Google Patents
Method for producing frozen bean curd needing no cooking procedure Download PDFInfo
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- CN101002605A CN101002605A CNA2006100234300A CN200610023430A CN101002605A CN 101002605 A CN101002605 A CN 101002605A CN A2006100234300 A CNA2006100234300 A CN A2006100234300A CN 200610023430 A CN200610023430 A CN 200610023430A CN 101002605 A CN101002605 A CN 101002605A
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- bean curd
- refrigerating chamber
- frozen
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Abstract
An improved technology for preparing frozen bean curd without heating includes such steps as freezing the raw bean curd at -8--3 deg.C, spraying the filtered water at 30-100 deg.C, spraying NaCl solution at 6-60 deg.C or immersing in it, freezing at -40--20 deg.C, thawing, dewatering, and packing.
Description
Technical field
The invention relates to a kind of preparation method of frozen bean curd, more particularly, what the invention relates to a kind of frozen bean curd exempts from the maturation preparation method.
Background technology
The manufacture craft of conventional freeze bean curd is a kind of known technology.The traditional manufacturing technique of frozen bean curd is: soybean adds coagulating agent through after cleaning defibrination in the soya-bean milk that boils, and processed bean curd is freezing, maturation, the dehydration of thawing at last.Wherein maturation technology is the committed step of making frozen bean curd.The conventional art of maturation is freezing processed bean curd is sent into-1 ℃～5 ℃ maturing chamber and to store more than at least 21 days, and this process can make the bean curd more delicious taste.But because whole maturation overlong time, so that the make efficiency of frozen bean curd is too low.
Summary of the invention
The objective of the invention is to overcome the shortcoming of prior art, what a kind of frozen bean curd that has improved was provided exempts from the maturation preparation method.
The present invention is achieved by following technical proposal, a kind of frozen bean curd exempt from the maturation preparation method, it comprises the following steps:
(a) add coagulating agent after washing soybean is made into soya-bean milk, and stir and squeeze out yellow seriflux, bean curd is put in the moulding mould cools off, be made into processed bean curd;
(b) refrigerating chamber of the processed bean curd in the moulding mould is put into temperature remaining on-8 ℃～-3 ℃ carries out freezing;
(c) spray equipment in the refrigerating chamber sprays 30 ℃～100 ℃ filtered water to the processed bean curd in the mould;
(d) after for the first time spray finished, spray equipment sprayed 6 ℃～60 ℃ 0.1%～10% Nacl solution to the processed bean curd in the moulding mould, or processed bean curd was bathed in 6 ℃～60 ℃ 0.1%～10% the Nacl solution;
(e) refrigerating chamber continues to carry out in-40 ℃～-20 ℃ refrigerating chamber freezing then, freezes fully up to processed bean curd;
(f) thaw to frozen bean curd at last, and with frozen bean curd dehydration packing.
Best cooling time in the described step (b) is 1 hour-1.5 hours.
It is the cold wind flowing environment of 8 meters/S that refrigerating chamber is keeping wind speed.
The time of spraying filtered water in the described step (c) was controlled at 10 minutes-15 minutes, and the time of sprinkling or dipping bath Nacl solution was controlled at 10 minutes-15 minutes in the described step (d), all remained under the environment of room temperature.
Best freeze-off time length in the described step (e) is 3 hours-4 hours.
Description of drawings
Fig. 1 is a manufacture craft flow chart of the present invention
The specific embodiment
Fig. 1 is a manufacture craft flow chart of the present invention
As shown in Figure 1, earlier soybean is cleaned, used water logging 16～20 hours in dipping tank again, make it to soak bloated.Quantity ratio by dried soybean is dropped into adds 4-5 times of water purification, with high speed disintegrator soy meal is broken into soya-bean milk.After then soya-bean milk being boiled, in the Protein Separation device, filter out bean dregs, isolate soya-bean milk, and add coagulating agent.Then soya-bean milk is poured into to stir in the squeezer and stirred squeezing, isolate yellow seriflux.At last bean curd is put on the moulding mould and cools off, be made into processed bean curd.Processed bean curd in the moulding mould is put into temperature and remain on-8 ℃～-3 ℃ refrigerating chamber carry out freezingly, it is the cold wind flowing environment of 8 meters/S that refrigerating chamber is keeping wind speed.After freezing 1 hour, the temperature recovery in the refrigerating chamber is to room temperature and no wind environment, and the spray equipment in the refrigerating chamber sprays 30 ℃～100 ℃ filtered water to the processed bean curd in the mould, and continues to spray 10 minutes.Spray for the first time finish after, refrigerating chamber keeps the calm environment of room temperature, the spray equipment in this moment refrigerating chamber sprays 6 ℃～60 ℃ 0.1%～10% Nacl solution to the processed bean curd in the mould, continues to spray 10 minutes.Also the processed bean curd in the mould can be bathed in 6 ℃～60 ℃ 0.1%～10% the Nacl solution and continue 10 minutes.Spray for the second time or after dipping bath finished, the temperature of refrigerating chamber dropped to-40 ℃～-20 ℃, and to continue to keep wind speed be the cold wind flowing environment of 8 meters/S that the processed bean curd in the mould under-40 ℃～-20 ℃ temperature environment freezing 3 hours freezes up to processed bean curd.At last frozen bean curd is taken out from refrigerating chamber, thaw, and the dehydration packing.
This technology by in refrigerating process to twice hot water treatment of processed bean curd, make processed bean curd in refrigerating process, just carry out twice short ripening, thereby removed more than 20 day the maturation time after the freezing end of processed bean curd, will carrying out in the traditional handicraft from, improved production efficiency, and can keep same taste with the frozen bean curd that is made into by traditional handicraft.In addition because Raw bean curd will freeze in refrigerating process 2 times, and Nacl solution can make the netted maximum that extends to of the protein molecular structure in the bean curd, make the network structure on the frozen bean curd surface that completes more even like this, mesh is bigger, make frozen bean curd easier inflow soup juice when the cooking, more delicious taste.
Claims (5)
- A frozen bean curd exempt from the maturation preparation method, it comprises the following steps:(a) add coagulating agent after washing soybean is made into soya-bean milk, and stir and squeeze out yellow seriflux, bean curd is put in the moulding mould cools off, be made into processed bean curd;(b) refrigerating chamber of the processed bean curd in the moulding mould is put into temperature remaining on-8 ℃～-3 ℃ carries out freezing;(c) spray equipment in the refrigerating chamber sprays 30 ℃～100 ℃ filtered water to the processed bean curd in the mould;(d) after for the first time spray finished, spray equipment sprayed 6 ℃～60 ℃ 0.1%～10% Nacl solution to the processed bean curd in the moulding mould, or processed bean curd was bathed in 6 ℃～60 ℃ 0.1%～10% the Nacl solution;(e) refrigerating chamber continues to carry out in-40 ℃～-20 ℃ refrigerating chamber freezing then, freezes fully up to processed bean curd;(f) thaw to frozen bean curd at last, and with frozen bean curd dehydration packing.
- A kind of frozen bean curd as claimed in claim 1 exempt from the maturation preparation method, it is characterized in that the best cooling time of refrigerating chamber in the step (b) is 1 hour-1.5 hours.
- A kind of frozen bean curd as claimed in claim 1 exempt from the maturation preparation method, it is characterized in that it is the cold wind flowing environment of 8 meters/S that refrigerating chamber is keeping wind speed.
- 4. a kind of frozen bean curd as claimed in claim 1 exempts from the maturation preparation method, it is characterized in that the time of spraying filtered water in the described step (c) was controlled at 10 minutes-15 minutes, the time of sprinkling or dipping bath Nacl solution was controlled at 10 minutes-15 minutes in the described step (d), all remained under the environment of room temperature.
- A kind of frozen bean curd as claimed in claim 1 exempt from the maturation preparation method, it is characterized in that the best freeze-off time length in the described step (e) is 3 hours-4 hours.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2006100234300A CN101002605A (en) | 2006-01-18 | 2006-01-18 | Method for producing frozen bean curd needing no cooking procedure |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2006100234300A CN101002605A (en) | 2006-01-18 | 2006-01-18 | Method for producing frozen bean curd needing no cooking procedure |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101002605A true CN101002605A (en) | 2007-07-25 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA2006100234300A Pending CN101002605A (en) | 2006-01-18 | 2006-01-18 | Method for producing frozen bean curd needing no cooking procedure |
Country Status (1)
| Country | Link |
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| CN (1) | CN101002605A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101283790B (en) * | 2008-06-02 | 2012-03-21 | 万勤劳 | Preparation method of frozen Tofu |
-
2006
- 2006-01-18 CN CNA2006100234300A patent/CN101002605A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101283790B (en) * | 2008-06-02 | 2012-03-21 | 万勤劳 | Preparation method of frozen Tofu |
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