CN101036508A - Method for producing tofu pieces - Google Patents
Method for producing tofu pieces Download PDFInfo
- Publication number
- CN101036508A CN101036508A CNA2006100445000A CN200610044500A CN101036508A CN 101036508 A CN101036508 A CN 101036508A CN A2006100445000 A CNA2006100445000 A CN A2006100445000A CN 200610044500 A CN200610044500 A CN 200610044500A CN 101036508 A CN101036508 A CN 101036508A
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- soya
- bean
- bean milk
- skin
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Abstract
A process for making bean curd crust from soybean by jordaning, filtering, heating, adding additives, pressuring, etc, is provided. The green harmless bean curd crust is prepared from soybean by cleaning, crushing, immersion, jordaning, filtering, siruping, curdling, pouring, pressing, and collecting peel. The invention aims to substitute additive from grain by fermentation for prior industrial gypsum or bittern based on traditional process, thereby producing a tasty and green bean curd crust for satisfying people's demand.
Description
Affiliated technical field:
The present invention relates to a kind of method of utilizing soya bean to make the skin of soya-bean milk through technologies such as immersion, defibrination, mashing offs, specially refer to heat, process that pressurized conditions is made the skin of soya-bean milk down.
Background technology
The skin of soya-bean milk is nutritious, and protein, amino acid content height are measured according to modern science, also have the necessary 18 kinds of trace elements of human body such as iron, calcium, molybdenum.Children are edible to improve immunocompetence, promotes the development of health and intelligence.The elderly is edible for a long time can to promote longevity.The skin of soya-bean milk also has easily digestion, absorbs fast advantage.Really a kind of woman, children, old, weak all suitable edible good merchantable brand.The skin of soya-bean milk quality of selling on the market is very different now, and especially in main technique: in " some slurry " process, employed additive major part is industrial gypsum or bittern.Arsenic in the industrial gypsum, plumbous content are higher, and the main component that has toxicity, bittern is magnesium chloride, potassium chloride, more than two kinds of additives use excessively, gently then jeopardize health, heavy then injure human life.
Summary of the invention
The objective of the invention is on inheriting tradition technology basis, " additive " that uses the pure grain fermentation to produce substitute past with industrial gypsum or bittern as additive, thereby produce a kind of green non-pollution skin of soya-bean milk that is distributing pure soya bean fragrance breath, satisfy the needs of the parties concerned.
Process of the present invention comprises the steps: good quality soybeans to make the green non-pollution skin of soya-bean milk after clean material, fragmentation, immersion, defibrination, filter pulp, mashing off, some slurry, batch turning, pressurizeing, get ten links of skin.
Said clean material is to work as the soya bean of producing per year, chooses impurity such as shakeout, soil, and water is eluriated clean.
Said fragmentation is the soya bean of will sieve, choose, wash in a pan, and pulverizes with pulverizer, sloughs skin of beancurd or is broken into two lobes.
Said immersion is with the soya bean through fragmentation, washes one to twice with clear water again, drags for skin of beancurd, puts in 25 ℃ the warm water, soaks 4 hours-6 hours (according to seasons).Till bean cotyledon being twisted into pieces with finger.
Said defibrination is the broken soya bean that will soak, uses fiberizer levigate again, and the limit edging adds water.The quantity that adds water is 4 times of soya bean quantity.Generally can grind 2 times, but can not grind too thin, can twist with the fingers into granule and be advisable with finger.
Said filter pulp is to separate bean dregs and soya-bean milk with adding the thin soya bean slurry of water mill by seperator, and the filter square-bottomed bamboo basket in the seperator is the 80-90 order.
Said mashing off is that the soya-bean milk that filters is contained in the spick-and-span big iron pan, with coal or dried firewood heating, behind the boiled pot of very hot oven, after slow fire boils 3-5 minute again, ladles out well-done slurry in the vat stand-by.
The said slurry of selecting is to going in the well-done soya-bean milk the mixture (additive) that produces after fermenting with vinegar and ripe soya-bean milk, the amount of additive therefor, should decide according to the power of its acidity, the ratio of additive and soya-bean milk is 10～15: 500, the temperature of soya-bean milk is controlled at 90 ℃-95 ℃, and stir to the additive limit on the limit.After 3 minutes, soya-bean milk has become brain, and there is one one jellied bean curd the inside, when accompanying with clear water, when just soya-bean milk is separated into jellied bean curd and clear water, just can " batch turning ".
Said batch turning be while hot with isolated jellied bean curd uniformly in the wooden frame of going into to be embedded with square-bottomed bamboo basket cloth bag, long 70 centimetres, wide 50 centimetres, high 30～50 centimetres of wooden frame.Earlier jellied bean curd is blended, sprinkle very equably at square-bottomed bamboo basket cloth and wrap.Afterwards, square-bottomed bamboo basket cloth bag is renewed last layer, just in time covers above the jellied bean curd that sprinkled just now.Repeat program just now, sprinkle good second layer jellied bean curd, live with square-bottomed bamboo basket cloth clad again.The rest may be inferred, up to wooden frame is done full, just can " pressurize ".
Said pressurization is to fill with on the wooden frame of jellied bean curd covering with solid wood (length and width are slightly smaller than wooden frame), and it is placed in the brandreth that fixes up and down, elder generation pressurizeed 10～15 minutes with 20 tons jack, the bottom of the wooden frame ground recumbency clear water that gurgles, again with 25 tons jack pressurization 20～25 minutes, jellied bean curd is just bearing weight at square-bottomed bamboo basket Bu Baoli, and having become thickness has been 0.5～0.8 centimetre the skin of soya-bean milk.The size of pressure and the time of pressurization all affect thickness, quality and the smell of the skin of soya-bean milk.
The said skin of getting is to take off jack, lifts solid wood, opens the skin of soya-bean milk that the taking-up in layer of square-bottomed bamboo basket cloth bag presses, and takes advantage of that low-grade fever is got skin and action must be fast, otherwise can glue the disconnected skin of bag.
The specific embodiment
Embodiment
With 5 kilograms of the soya beans of working as annual output, choose impurity such as shakeout, soil, and water is eluriated clean, be broken into two lobes with pulverizer, wash one to twice, put in 10 kilograms 25 ℃ the warm water with clear water, soaked 4 hours, levigate with fiberizer, the limit edging adds water, and the total amount that adds water is 20 kilograms, grind and get final product for 2 times, slurry with the mill place separates slag and slurry by seperator then, and the filter square-bottomed bamboo basket in the seperator is 90 orders, the slurry that filters is contained with clear water washed in 8 times the big iron pan, heat with coal, behind the boiled pot of very hot oven, slow fire boiled 3 minutes again, ladled out well-done slurry in the vat stand-by.
When the slurry temperature of vat drops to 93 ℃, to going into 0.7 kilogram of the moderate additive of acidity, and stir to the additive limit on the limit, after 3 minutes, can form the slurry flower in the slurry and separate with the clear water that forms gradually, then slurry is spent uniformly in the wooden frame of going into to be embedded with square-bottomed bamboo basket cloth bag long 70 centimetres, wide 50 centimetres, high 40 centimetres of wooden frame.To starch earlier to spend to sprinkle equably and wrap at square-bottomed bamboo basket cloth.Afterwards, square-bottomed bamboo basket cloth bag is renewed last layer, just in time cover the slurry that sprinkled just now and take face, the rest may be inferred, up to wooden frame is done full, then covering with solid wood (68 centimetres, wide 48 centimetres, thick 10 centimetres in length) on (filling with jellied bean curd) wooden frame, and it is placed in the brandreth that fixes up and down, elder generation pressurizeed 15 minutes with 20 tons jack, again with 25 tons jack pressurization 20 minutes, it has been 0.5～0.8 millimeter the skin of soya-bean milk that slurry flower has just become thickness, takes advantage of low-grade fever and square-bottomed bamboo basket cloth bag is opened is taken out the skin of soya-bean milk and get final product.
Claims (10)
1, a kind of preparation method of the skin of soya-bean milk is characterized in that, comprises the steps: good quality soybeans to make the green non-pollution skin of soya-bean milk after clean material, fragmentation, immersion, defibrination, filter pulp, mashing off, some slurry, batch turning, pressurizeing, get ten links of skin.
2, method according to claim 1 is characterized in that, said clean material is to work as the soya bean of producing per year, chooses impurity such as shakeout, soil, and water is eluriated clean.
3, method according to claim 1 is characterized in that, said fragmentation is the soya bean of will sieve, choose, wash in a pan, and pulverizes with pulverizer, sloughs skin of beancurd or is broken into two lobes.
4, method according to claim 1 is characterized in that, said immersion is with the soya bean through fragmentation, washes one to twice with clear water again, drags for skin of beancurd, puts in 25 ℃ the warm water, soaks 4 hours-6 hours, till bean cotyledon being twisted into pieces with finger.
5, method according to claim 1 is characterized in that, said defibrination is the broken soya bean that will soak, uses fiberizer levigate again, the limit edging adds water, adds the quantity of water, is 4 times of soya bean quantity, generally can grind 2 times, but can not grind too thin, can twist with the fingers into granule and be advisable with finger.
6, method according to claim 1 is characterized in that, said filter pulp is to separate bean dregs and soya-bean milk with adding the thin soya bean slurry of water mill by seperator, and the filter square-bottomed bamboo basket in the seperator is the 80-90 order.
7, method according to claim 1 is characterized in that, said mashing off is that the soya-bean milk that filters is contained in the spick-and-span big iron pan, with coal or dried firewood heating, behind the boiled pot of very hot oven, after slow fire boils 3-5 minute again, must guard against stirring in the process of mashing off, ladle out well-done slurry in the vat stand-by.
8, method according to claim 1, it is characterized in that, said select slurry be the mixture (additive) that after fermenting, produces with vinegar and ripe soya-bean milk to going in the well-done soya-bean milk, the amount of additive therefor should be decided according to the power of its acidity, the amount ratio of additive and soya-bean milk is 10～15: 500, the temperature of soya-bean milk is controlled at 90 ℃-95 ℃, and the limit is to the stirring of additive limit, after 3 minutes, soya-bean milk has become brain, and the inside forms one one jellied bean curd and isolates clear water.
9, method according to claim 1 is characterized in that, said batch turning be while hot with isolated jellied bean curd uniformly in the wooden frame of going into to be embedded with square-bottomed bamboo basket cloth bag, long 70 centimetres, wide 50 centimetres, high 30～50 centimetres of wooden frame blends jellied bean curd earlier, sprinkles very equably at square-bottomed bamboo basket cloth and wraps, afterwards, square-bottomed bamboo basket cloth bag is renewed last layer, just in time cover above the jellied bean curd that sprinkled just now, repeat program just now, sprinkle good second layer jellied bean curd, live with square-bottomed bamboo basket cloth clad, the rest may be inferred again, up to wooden frame is done full.
10, method according to claim 1, it is characterized in that, said pressurization is to fill with on the wooden frame of jellied bean curd covering with solid wood, and it is placed in the brandreth that fixes up and down, earlier with 20 tons jack pressurization 15 minutes, the bottom of the wooden frame ground recumbency clear water that gurgles pressurizeed 25 minutes with 25 tons jack again, jellied bean curd is just bearing weight at square-bottomed bamboo basket Bu Baoli, and having become thickness has been 0.5～0.8 centimetre the skin of soya-bean milk.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2006100445000A CN101036508A (en) | 2006-03-14 | 2006-03-14 | Method for producing tofu pieces |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2006100445000A CN101036508A (en) | 2006-03-14 | 2006-03-14 | Method for producing tofu pieces |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101036508A true CN101036508A (en) | 2007-09-19 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA2006100445000A Pending CN101036508A (en) | 2006-03-14 | 2006-03-14 | Method for producing tofu pieces |
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| Country | Link |
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| CN (1) | CN101036508A (en) |
Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102578282A (en) * | 2012-02-29 | 2012-07-18 | 万勤劳 | Healthcare bean curd sheet containing Chinese herbal medicine and production technology of healthcare bean curd sheet |
| CN102578279A (en) * | 2012-02-29 | 2012-07-18 | 万勤劳 | Healthy Tofu skin containing Chinese herbal medicine formula and production process thereof |
| CN102578294A (en) * | 2012-02-29 | 2012-07-18 | 万勤劳 | Health care dried bean curd crust containing Chinese herbal medicine formula and production process thereof |
| CN102578291A (en) * | 2012-02-29 | 2012-07-18 | 万勤劳 | Health-care beancurd piece containing Chinese herbal formulations and production process thereof |
| CN102578287A (en) * | 2012-02-29 | 2012-07-18 | 万勤劳 | Healthy Tofu skin containing Chinese herbal medicine formula and production process thereof |
| CN102715275A (en) * | 2012-07-13 | 2012-10-10 | 长治市胖妞食品有限公司 | Method for preparing Tofu skin |
| CN103349085A (en) * | 2013-07-24 | 2013-10-16 | 北京食品科学研究院 | Soybean milk preparation method |
| CN103947767A (en) * | 2014-04-28 | 2014-07-30 | 沈田国 | Vegetarian chicken processing method |
| CN105851257A (en) * | 2016-05-11 | 2016-08-17 | 安徽红花食品有限公司 | Anticancer bean curd skin with water caltrop and method for manufacturing anticancer bean curd skin |
| CN106306066A (en) * | 2015-06-15 | 2017-01-11 | 高仁丽 | Making method of bean curd skin |
| CN110074202A (en) * | 2019-05-15 | 2019-08-02 | 寿县迎淮豆制品有限公司 | A kind of manufacture craft of a spices thousand sheets |
-
2006
- 2006-03-14 CN CNA2006100445000A patent/CN101036508A/en active Pending
Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102578282A (en) * | 2012-02-29 | 2012-07-18 | 万勤劳 | Healthcare bean curd sheet containing Chinese herbal medicine and production technology of healthcare bean curd sheet |
| CN102578279A (en) * | 2012-02-29 | 2012-07-18 | 万勤劳 | Healthy Tofu skin containing Chinese herbal medicine formula and production process thereof |
| CN102578294A (en) * | 2012-02-29 | 2012-07-18 | 万勤劳 | Health care dried bean curd crust containing Chinese herbal medicine formula and production process thereof |
| CN102578291A (en) * | 2012-02-29 | 2012-07-18 | 万勤劳 | Health-care beancurd piece containing Chinese herbal formulations and production process thereof |
| CN102578287A (en) * | 2012-02-29 | 2012-07-18 | 万勤劳 | Healthy Tofu skin containing Chinese herbal medicine formula and production process thereof |
| CN102715275A (en) * | 2012-07-13 | 2012-10-10 | 长治市胖妞食品有限公司 | Method for preparing Tofu skin |
| CN103349085A (en) * | 2013-07-24 | 2013-10-16 | 北京食品科学研究院 | Soybean milk preparation method |
| CN103349085B (en) * | 2013-07-24 | 2015-04-22 | 北京食品科学研究院 | Soybean milk preparation method |
| CN103947767A (en) * | 2014-04-28 | 2014-07-30 | 沈田国 | Vegetarian chicken processing method |
| CN106306066A (en) * | 2015-06-15 | 2017-01-11 | 高仁丽 | Making method of bean curd skin |
| CN105851257A (en) * | 2016-05-11 | 2016-08-17 | 安徽红花食品有限公司 | Anticancer bean curd skin with water caltrop and method for manufacturing anticancer bean curd skin |
| CN110074202A (en) * | 2019-05-15 | 2019-08-02 | 寿县迎淮豆制品有限公司 | A kind of manufacture craft of a spices thousand sheets |
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