CN101044894A

CN101044894A - Method for producing instant bean products

Info

Publication number: CN101044894A
Application number: CNA2007100143679A
Authority: CN
Inventors: 张素来
Original assignee: Individual
Current assignee: Individual
Priority date: 2007-04-21
Filing date: 2007-04-21
Publication date: 2007-10-03

Abstract

An instant soybean food as dish is prepared through providing artificial meat, dried bean milk cream in tight rolls, or dried skin of soybean milk, immersing in water for softening, cutting by needed shape, quick freezing, thawing at ordinary temp, mixing with water and flavouring, steaming, cutting to become segments, frying in hot oil, baking, and packing it in conjunction with flavouring bag.

Description

A kind of processing method of instant bean products

Technical field

The present invention relates to a kind of processing method of bean product, particularly a kind of processing method of instant formula bean products.

Background technology

Soybean have the good reputation of " flower of nutrition "; its goods contain abundant necessary for human body eight seed amino acids and fat, inorganic salts, vitamin etc.; effect such as long-term edible have the artery sclerosis of preventing, anticancer, protection liver, delay senility is the common food that is loved by the people.At present, on the market there be much the kind of disclosed bean product, and as textured vegetable protein, bean curd stick, the skin of soya-bean milk etc., these bean product generally need be through could eating after the cooking, so have a following deficiency: the one, can not fast food, and the cooking is wasted time and energy; The 2nd, unhygienic, become easily infected by various bacteriums in the gastronomical process; The 3rd, be not easy to carry and store, especially contain the more goods of moisture.200510017975.6 " a kind of processing method of convenient bean food " a kind of application number disclosed in the prior art is, it is that the skin of soya-bean milk is cut into certain shape, after the low-temperature quick-freezing sclerosis, be placed on airing under the normal temperature again, put into salt solution again and soak, after soaking, pull out and put into drying plant and be baked to and do the back and take out and promptly can be finished product.The bean product that this kind method adds must contain flavoursome food with various condiment or other when edible puts together, otherwise the mouthfeel extreme difference can not eat separately, edible not too convenient.Also disclosing a kind of application number in the prior art is 200610017776.X " preparation method of instant soybean food ", it is through after selecting beans, decortication, immersion, defibrination and filtration, when mashing off, add a certain amount of salt and seasoning matter, the newborn top blast wind of the soya-bean milk after well-done makes soymilk-clotting become thin film then, then film is got with portable, be placed on the flat case and cool off, on every skin of beancurd, be coated with one deck soybean salad oil again, then chopping oven dry and packing.Adopt trouble of this kind method bean product convenient for production, production efficiency is low.

Summary of the invention

The objective of the invention is to want to overcome above-mentioned the deficiencies in the prior art, a kind of processing method of improved convenient bean food is provided--the processing method of instant bean products, this method technology is simple, the efficient height, the bean product mouthfeel that is processed into is good, with eating easily after the hot-water soak.

For realizing that the technical scheme that above-mentioned purpose of the present invention adopts is: a kind of processing method of instant bean products, comprise bean product cuttings, the bean product quick-frozen after will cut, the product after processing dried and packaging process, it is characterized in that finishing: 1, choose raw material and soak: choose textured vegetable protein or bean curd stick or the skin of soya-bean milk, soak and make its deliquescing by following step; 2, cutting: soaked raw material is cut into definite shape; 3, quick-frozen: the raw material that will cut into definite shape adopts the conventional method low-temperature quick-freezing to sclerosis, thaws at normal temperatures again; 4, flavor in boiling: the raw material after above-mentioned the thawing is put into boiling vessel, add raw material weight 1-3 water doubly, and add the seasoning matter of raw material weight 0.5-3%, hot digestion 10-30 minute; 5, typing: raw material segment, portioning, moulding with above-mentioned boiling after tasty; 6, fried: with the raw material after the typing of above-mentioned portioning with the fried system of 130-150 ℃ boil; 7, oven dry: will be through fried raw material stoving; 8, the raw material of having dried is packed with the flavoring pouch.

Described seasoning matter is made up of following raw materials by weight percent: aniseed 15-25%, rhizoma zingiberis 3-10%, fennel seeds 10-20%, cassia bark 40-50%, dried orange peel 5-10%, Chinese prickly ash 15-25%.

The flavoring pouch is the chicken extract, beef, chop according to conventional method modulation, the flavoring of local flavor such as vinegar-pepper.

But the present invention's batch production is produced continuously, and manufacture craft is simple, easy operating, the production efficiency height, it is edible that the bean product that are processed into soak back adding flavoring with boiling water, eating method is similar to instant noodles, very convenient, owing to lived flavor in the process, add the condiment in the sauce bag when edible again, its mouthfeel is good, the people who is suitable for different taste, nutritious because of it, be easy to carry and store, therefore can be used as the instant food of tourism and eating at home.

The specific embodiment

For describing the present invention in detail, the present invention is done further detailed description below in conjunction with the concrete example of implementing.

1, take by weighing raw material and soak: take by weighing textured vegetable protein or bean curd stick or the skin of soya-bean milk and be immersed in 20-40 ℃ the warm water, soak time is decided according to different bean product, is as the criterion with its deliquescing.

2, cutting: adopt conventional equipment to cut into strip the raw material of deliquescing, width is 1.5-2.5cm, perhaps cuts into the filament shape.

3, quick-frozen: the raw material quick-frozen after will cutting 20-50 minute is thawed to sclerosis more at normal temperatures, and through the dried bean product after the quick-frozen, internal structure many micropores has taken place changed, be beneficial to postorder flavor and fried.

4, flavor in boiling: the raw material after above-mentioned the thawing is put into boiling vessel, add raw material weight 1-3 water doubly, and add the seasoning matter of raw material weight 0.5-3%, hot digestion 10-30 minute.

The preparation of seasoning matter: take by weighing aniseed 15-25%, rhizoma zingiberis 3-10%, fennel seeds 10-20%, cassia bark 40-50%, dried orange peel 5-10%, Chinese prickly ash 15-25%, wear into powder after, put into container for stirring and evenly get final product.

5, typing: will the raw material behind the flavor be cut into the segment of certain-length, according to required weight portioning, and finalize the design according to required shape.

6, fried: with the raw material after the portioning typing with the fried system of 130-150 ℃ boil.

7, oven dry: with the raw material stoving of fried mistake.

8, the raw material of having dried is packed with the flavoring pouch.

The flavoring pouch, it is taste according to masses, adopt conventional method to make, as the chicken flavoring that adopts concentrated chicken-juice to make, the beef condiment that adopts beef extract to make, adopt to concentrate the sparerib taste condiment that rib soup is made, adopt vinegar-pepper condiment that capsicum, sauerkraut etc. make etc., these condiment are divided in the pouch get final product.

Claims

1, a kind of processing method of instant bean products, comprise bean product cuttings, the bean product quick-frozen after will cut, the product after processing dried and packaging process, it is characterized in that finishing: 1, choose raw material and soak: choose textured vegetable protein or bean curd stick or the skin of soya-bean milk, soak and make its deliquescing by following step; 2, cutting: soaked raw material is cut into definite shape; 3, quick-frozen: the raw material that will cut into definite shape adopts the conventional method low-temperature quick-freezing to sclerosis, thaws at normal temperatures again; 4, flavor in boiling: the raw material after above-mentioned the thawing is put into boiling vessel, add raw material weight 1-3 water doubly, and add the seasoning matter of raw material weight 0.5-3%, hot digestion 10-30 minute; 5, typing: raw material segment, portioning, moulding with above-mentioned boiling after tasty; 6, fried: with the raw material after the typing of above-mentioned portioning with the fried system of 130-150 ℃ boil; 7, oven dry: will be through fried raw material stoving; 8, the raw material of having dried is packed with the flavoring pouch.

2,, it is characterized in that described seasoning matter is made up of following raw materials by weight percent: aniseed 15-25%, rhizoma zingiberis 3-10%, fennel seeds 10-20%, cassia bark 40-50%, dried orange peel 5-10%, Chinese prickly ash 15-25% according to the processing method of the described instant bean products of claim 1.

3,, it is characterized in that the flavoring pouch is the flavoring pouch according to the chicken extract of conventional method modulation, beef, chop, local flavor such as vinegar-pepper according to the processing method of the described instant bean products of claim 2.