CN102187909A - Processing method of fragrant bean curd - Google Patents
Processing method of fragrant bean curd Download PDFInfo
- Publication number
- CN102187909A CN102187909A CN201010119664.1A CN201010119664A CN102187909A CN 102187909 A CN102187909 A CN 102187909A CN 201010119664 A CN201010119664 A CN 201010119664A CN 102187909 A CN102187909 A CN 102187909A
- Authority
- CN
- China
- Prior art keywords
- blinds
- bean curd
- processing method
- jin
- cooling
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Abstract
The invention discloses a processing method of fragrant bean curd, comprising the following steps of: arranging bean curd sheets, cutting into blocks, weighing, putting into a pan, adding spice soup, adding salt, sousing, adding soy sauce and monosodium glutamate, stirring, taking out, putting the blocks into a grinding tool basin respectively, squeezing and shaping, naturally cooling, cutting into blocks and packaging, sterilizing, cooling and boxing. The fragrant bean curd prepared by the processing method is rich in nutrient, the leftover materials of bean curd sheets can be fully utilized, and the desire of customers for shopping (eating) is excited; and simultaneously, the processing method also has the following advantages:1, the leftover materials obtained in product production can be recycled, so that the utilization of the products is maximized; 2, the product has more tastes, thereby diversifying meals of ordinary people, the fragrant bean curd can be fried, can be used for preparing soup and can be prepared with sauce; 3, a new variety is provided to guide a new development direction of the industry; and 4, the byproduct value of the product is increased and the benefit of enterprises and the brand image of companies are improved.
Description
Technical field
The present invention relates to a kind of processing method of bean curd, be meant a kind of processing method of flavouring bean curd especially, belong to food processing technology field.
Background technology
Because there is general problem promptly so-called " common fault " in bean product production: the blinds leftover pieces can't utilize too much, can only even scrap as substandard products, significant wastage cost; The bean product unanimity all rests on the traditional handicraft preparation method simultaneously, is neglected by people though the blinds leftover pieces are nutritious, and reason is exactly not have suitable product to cause shopping (eating) desire.
Summary of the invention
Technical problem at above-mentioned existence the objective of the invention is: proposed a kind of nutritious, can make full use of the blinds leftover pieces, can cause the processing method of the new product-flavouring bean curd of shopping (eating) desire.
Technical solution of the present invention is achieved in that a kind of processing method of flavouring bean curd, comprises following steps:
(1) arrangement blinds, because of using the blinds leftover pieces, thus to blinds arrangement special requirement, the blinds leftover pieces should be made in order, and successively pile up, can the half block splicing, preferably be combined into squarely, pile up height and be advisable for 10 centimeters;
(2) stripping and slicing, the blinds that will pile up with kitchen knife cuts off by the 5*5cm specification, notes: when blinds corner width during less than 5cm, should make cut-out separately in order;
(3) weighing, 30 jin of portions, (being divided into 5 parts after boiling);
(4) put into pot, (seldom slag) adds in the pot behind the disintegrating slag for the 3*3cm mesh screen is removed with specification;
(5) add spices soup juice, the rich soup stock that makes is in advance poured in the pot to boil with blinds by corresponding proportion rise, and add a cover and added an amount of salt, soy sauce, monosodium glutamate in vexed 5 minutes again, stir the back taking-up;
(6) add salt, burned blinds is put into the grinding tool basin respectively, weight is 9-11 jin/basin;
(7) rich system;
(8) with soy sauce, monosodium glutamate;
(9) stir;
(10) take out;
(11) put into the grinding tool basin respectively;
(12) squeezing moulding is with press or jack squeezing moulding, about 40 minutes of squeezing time;
(13) fast cooling is taken infantees apart and is put in cooling tunnel later on and is cooled to normal temperature;
(14) stripping and slicing packing is cut into corresponding specification, as specification such as half jin, a jin, the packaging bag of packing into;
(15) sterilization is put into the groove of heating and is carried out pasteurize and take out after 30 minutes;
(16) cooling,
(17) vanning.
The processing method of the present invention program's flavouring bean curd, the flavouring soybean curd nutrition of making enriches, can make full use of the blinds leftover pieces, can cause shopping (eating) desire; Also have following advantage simultaneously: 1, can be recycling the leftover pieces that produce of product, make the product utilization maximization; 2, make product be equipped with more tastes, enrich common people's dining table, but can fry soup, can cold and dressed with saucely eat; 3, increase new kind, the new developing direction of guiding industry; 4, increase product secondary valence value, increase enterprise profit and company's brand image.
The specific embodiment
The processing method of a kind of flavouring bean curd of the present invention comprises following steps:
(1) arrangement blinds, because of using the blinds leftover pieces, thus to blinds arrangement special requirement, the blinds leftover pieces should be made in order, and successively pile up, can the half block splicing, preferably be combined into squarely, pile up height and be advisable for 10 centimeters;
(2) stripping and slicing, the blinds that will pile up with kitchen knife cuts off by the 5*5cm specification, notes: when blinds corner width during less than 5cm, should make cut-out separately in order;
(3) weighing, 30 jin of portions, (being divided into 5 parts after boiling);
(4) put into pot, (seldom slag) adds in the pot behind the disintegrating slag for the 3*3cm mesh screen is removed with specification;
(5) add spices soup juice, the rich soup stock that makes is in advance poured in the pot to boil with blinds by corresponding proportion rise, and add a cover and added an amount of salt, soy sauce, monosodium glutamate in vexed 5 minutes again, stir the back taking-up;
(6) add salt, burned blinds is put into the grinding tool basin respectively, weight is 9-11 jin/basin;
(7) rich system;
(8) with soy sauce, monosodium glutamate;
(9) stir;
(10) take out;
(11) put into the grinding tool basin respectively;
(12) squeezing moulding is with press or jack squeezing moulding, about 40 minutes of squeezing time;
(13) fast cooling is taken infantees apart and is put in cooling tunnel later on and is cooled to normal temperature;
(14) stripping and slicing packing is cut into corresponding specification, as specification such as half jin, a jin, the packaging bag of packing into;
(15) sterilization is put into the groove of heating and is carried out pasteurize and take out after 30 minutes;
(16) cooling,
(17) vanning.
The CCP of this processing method: 1. 3. the 2. rich system of blinds stripping and slicing is prepared burden and is 4. squeezed 5. sterilization; Particularly blinds arrangement stripping and slicing is cut to such an extent that the overbreak meeting is shapeless, nonelastic.
In addition, in this processing method process, need following equipment: 1, the equipment and the supporting apparatus of suitable, easy, the health of independent research mainly contain: press frame, workbench, jack, typing grinding tool, electronic scale, jacketed pan and Turnover Box, cutting knife etc.; 2, equipment all will meet the state health standards regulation; 3, need outfit jet chimney (temperature is not less than 180 degree), running water pipe 4, auxiliary facility to also have freezer and cold wind tunnel (being used for storing after cooling rapidly and the cooling).
The processing method of the present invention program's flavouring bean curd, the flavouring soybean curd nutrition of making enriches, can make full use of the blinds leftover pieces, can cause shopping (eating) desire; Also have following advantage simultaneously: 1, can be recycling the leftover pieces that produce of product, make the product utilization maximization; 2, make product be equipped with more tastes, enrich common people's dining table, but can fry soup, can cold and dressed with saucely eat; 3, increase new kind, the new developing direction of guiding industry; 4, increase product secondary valence value, increase enterprise profit and company's brand image.
The foregoing description only is explanation technical conceive of the present invention and characteristics; its purpose is to allow the personage that is familiar with this technology can understand content of the present invention and is implemented; can not limit protection scope of the present invention with this; all equivalences that spirit essence is done according to the present invention change or modify, and all should be encompassed in protection scope of the present invention.
Claims (1)
1. the processing method of a flavouring bean curd comprises following steps:
(1) arrangement blinds, because of using the blinds leftover pieces, thus to blinds arrangement special requirement, the blinds leftover pieces should be made in order, and successively pile up, can the half block splicing, preferably be combined into squarely, pile up height and be advisable for 10 centimeters;
(2) stripping and slicing, the blinds that will pile up with kitchen knife cuts off by the 5*5cm specification, notes: when blinds corner width during less than 5cm, should make cut-out separately in order;
(3) weighing, 30 jin of portions, (being divided into 5 parts after boiling);
(4) put into pot, (seldom slag) adds in the pot behind the disintegrating slag for the 3*3cm mesh screen is removed with specification;
(5) add spices soup juice, the rich soup stock that makes is in advance poured in the pot to boil with blinds by corresponding proportion rise, and add a cover and added an amount of salt, soy sauce, monosodium glutamate in vexed 5 minutes again, stir the back taking-up;
(6) add salt, burned blinds is put into the grinding tool basin respectively, weight is 9-11 jin/basin;
(7) rich system;
(8) with soy sauce, monosodium glutamate;
(9) stir;
(10) take out;
(11) put into the grinding tool basin respectively;
(12) squeezing moulding is with press or jack squeezing moulding, about 40 minutes of squeezing time;
(13) fast cooling is taken infantees apart and is put in cooling tunnel later on and is cooled to normal temperature;
(14) stripping and slicing packing is cut into corresponding specification, as specification such as half jin, a jin, the packaging bag of packing into;
(15) sterilization is put into the groove of heating and is carried out pasteurize and take out after 30 minutes;
(16) cooling,
(17) vanning.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201010119664.1A CN102187909A (en) | 2010-03-03 | 2010-03-03 | Processing method of fragrant bean curd |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201010119664.1A CN102187909A (en) | 2010-03-03 | 2010-03-03 | Processing method of fragrant bean curd |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102187909A true CN102187909A (en) | 2011-09-21 |
Family
ID=44597432
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201010119664.1A Pending CN102187909A (en) | 2010-03-03 | 2010-03-03 | Processing method of fragrant bean curd |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102187909A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102696774A (en) * | 2012-05-24 | 2012-10-03 | 苏州金记食品有限公司 | Preparation method for fragrant cakes |
| CN104137910A (en) * | 2014-07-11 | 2014-11-12 | 长治市胖妞食品有限公司 | Preparation method of flavored cake |
| CN109042900A (en) * | 2018-08-15 | 2018-12-21 | 盐城市天孜食品有限公司 | Flavouring and preparation method thereof |
| CN109042899A (en) * | 2018-08-15 | 2018-12-21 | 盐城市天孜食品有限公司 | The flavouring and preparation method thereof prepared by blinds defect ware |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6261544A (en) * | 1985-09-12 | 1987-03-18 | Fuji Oil Co Ltd | Production of laminated food |
| JPS62205754A (en) * | 1986-03-04 | 1987-09-10 | Tajimaya Shokuhin Kk | Production of massive food |
| CN1843183A (en) * | 2006-04-30 | 2006-10-11 | 刘�东 | Special-shaped dried bean curd production method |
-
2010
- 2010-03-03 CN CN201010119664.1A patent/CN102187909A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6261544A (en) * | 1985-09-12 | 1987-03-18 | Fuji Oil Co Ltd | Production of laminated food |
| JPS62205754A (en) * | 1986-03-04 | 1987-09-10 | Tajimaya Shokuhin Kk | Production of massive food |
| CN1843183A (en) * | 2006-04-30 | 2006-10-11 | 刘�东 | Special-shaped dried bean curd production method |
Non-Patent Citations (1)
| Title |
|---|
| 《现代农业》 20001231 武丽华 豆腐干制品的制作 第25页 1 , 第2期 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102696774A (en) * | 2012-05-24 | 2012-10-03 | 苏州金记食品有限公司 | Preparation method for fragrant cakes |
| CN104137910A (en) * | 2014-07-11 | 2014-11-12 | 长治市胖妞食品有限公司 | Preparation method of flavored cake |
| CN109042900A (en) * | 2018-08-15 | 2018-12-21 | 盐城市天孜食品有限公司 | Flavouring and preparation method thereof |
| CN109042899A (en) * | 2018-08-15 | 2018-12-21 | 盐城市天孜食品有限公司 | The flavouring and preparation method thereof prepared by blinds defect ware |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102187909A (en) | Processing method of fragrant bean curd | |
| CN102342526B (en) | Process for producing fragrant and crisp dry-cured beef | |
| MXPA01012916A (en) | Method for preparing cheese products and process cheese bases. | |
| CN102754846A (en) | Preparation method of stomach intestine containing omasum | |
| CN104543883A (en) | Preparation method of spicy pickles | |
| CN103719782A (en) | Cucumber salting method | |
| CN105460296A (en) | Novel tea packing machine | |
| CN103891914B (en) | Marinated Tofu coagulator and spontaneous coagulation Marinated Tofu production method | |
| CN108835528A (en) | A kind of manufacturing process and its formula of Se-containing nutritive crispy rice | |
| CN101073420B (en) | Fish-jelly soup and its production | |
| CN102696774A (en) | Preparation method for fragrant cakes | |
| CN102726758A (en) | Production method of foodstuff of boxed dietary fish product | |
| CN108294094A (en) | A kind of processing method of beef fat chest beef fat | |
| CN207273332U (en) | One kind standardization fruits and vegetables stripping and slicing mould | |
| CN107019145A (en) | Fried rice noodles processing technology, fried rice noodles and fried rice noodles processing unit (plant) | |
| CN103931964A (en) | Frying process for lowering acid value of oil in red camphor oil hotpot soup base | |
| CN107242443A (en) | The preparation method of packed old friend's powder | |
| CN107019167A (en) | Sliced black beef meat and preparation method thereof | |
| CN103653027B (en) | Continuous filling processing method for crystal square ham | |
| CN105211769A (en) | Product that a kind of turnip makes and preparation method thereof | |
| CN102239950B (en) | Method for preparing crunchy candies with tea flavor | |
| KR20190125276A (en) | A package bean curd separated into kkakdugi shape and producing method for the same | |
| CN104705628A (en) | Processing method of flammulina velutipes diced meat | |
| KR20140099157A (en) | Method of manufacturing slice jam and slice jam thereof | |
| CN1899112A (en) | Method for making wudingzhuang chicken can |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20110921 |