CN102228091B - Method for preparing five-cereal dried bean curd - Google Patents
Method for preparing five-cereal dried bean curd Download PDFInfo
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- CN102228091B CN102228091B CN2011101822758A CN201110182275A CN102228091B CN 102228091 B CN102228091 B CN 102228091B CN 2011101822758 A CN2011101822758 A CN 2011101822758A CN 201110182275 A CN201110182275 A CN 201110182275A CN 102228091 B CN102228091 B CN 102228091B
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Abstract
The invention discloses a method for preparing five-cereal dried bean curd. The method comprises the following steps of: 1, washing high-quality dry soybeans, soaking, removing impurities, grinding, boiling soybean milk, and filtering; 2, performing swelling treatment on Fagopyrum tataricm Gaertn and five cereals, namely millet, oat, sorghum, corn and wheat to form particles; and 3, mixing filtrate obtained in step 1 and the particles obtained in step 2, preparing bean curd by using brine, loading into boxes, pressing, performing embryo preformation, soaking in alkali, performing primary marination, roasting, premolding, performing secondary marination boiling, secondary pressing and secondary molding, mixing materials, performing vacuum packaging, sterilizing, washing, drying, externallypackaging, inspecting, and leaving factory. The problem that dried bean curd has a single raw material is solved; and a variety of beans are matched to form a product nutrition structure system with relatively balanced nutrition by utilizing a health preservation principle.
Description
Technical field
The present invention relates to a kind of five cereals dried bean curd manufacturing approach, belong to the bean product processing technique field.
Background technology
Dried bean curd is accepted by whole world consumer, and dried bean curd has been caused the attention of height by the nutritionist of countries in the world to the health of human body; Dried bean curd has become the fashionable product in the world.
The tradition dried bean curd uses single soybean to be raw material, causes the product trophic structure single, and is harmonious relatively poor; Forming technique tradition, the external manifestation shape of product are difficult to break through, and the traditional secondary moulding causes product mouthfeel taste relatively poor; The Traditional Packing mode, inefficiency, basic for many years not variation.
Summary of the invention
Technical problem to be solved by this invention is that the deficiency that is directed against prior art provides a kind of five cereals dried bean curd manufacturing approach.
A kind of five cereals dried bean curd manufacturing approach may further comprise the steps: step 1: get the dried soybean 100kg of high-quality, after cleaning; Soaked 12-15 hour; Removal of impurities obtains pure slurry through three separation behind the defibrination, at 96 ℃ of-100 ℃ of mashing off 30-50min of temperature in fiberizer; The antifoaming agent consumption is controlled at the dried soybean of 0.5g/kg, filters at last;
Step 2: get bitter buckwheat 5kg, and five cereals: millet, oat, Chinese sorghum, corn, wheat be each 5kg respectively, through expanding treatment, forms particle.
Step 3: the particle of the filtrating of above-mentioned steps one and step 2 is mixed, 80～85 ℃ of temperature, courage water concentration 10 Baume degrees point brains, vanning, squeezing, preformation embryo, mistake alkali, stew in soy sauce, baking, preformed, a secondary halogen boil, twice pressing; Post forming, spice, vacuum packaging, sterilization, cleaning, oven dry, external packing, check, dispatch from the factory.
Described five cereals dried bean curd manufacturing approach, 135-160 ℃ of said expanding treatment temperature, screw speed 130r/min.
Described five cereals dried bean curd manufacturing approach, said squeeze pressure 1-3MPa, time 20-25min.
Described five cereals dried bean curd manufacturing approach, the said alkali of crossing: wet embryo adds 200 kilograms in water for 75 kilograms, adds alkali 500 grams, and water is boiled, 2 minutes time.
Described five cereals dried bean curd manufacturing approach, a said stew in soy sauce: temperature is controlled at 80 ± 3 ℃, and the time is controlled at about 10-15min, PH=11; Salinity 3.0.
Described five cereals dried bean curd manufacturing approach, said baking temperature 80-100 ℃, 20 minutes time.
Described five cereals dried bean curd manufacturing approach, it is 92-96 ℃ that said secondary halogen boils temperature.
Described five cereals dried bean curd manufacturing approach, said twice pressing continues pressure and keeps 6Mpa, keeps more than the 45min, and insulation is more than 85 ℃.
Described five cereals dried bean curd manufacturing approach, said sterilising conditions: 115-121 ℃, pressure 0.12MP, 25-30min.
Solve the single problem of dried bean curd raw material, utilize the health principle, the collocation of many kinds beans, the product trophic structure system of formation nutrition relative equilibrium.Dried bean curd post forming technology is improved, made the quality toughness of product own better, pattern structure is more firm, solves bean product moulding difficult problem simultaneously.Utilize full-automatic stretched film packing machine, be packaged into strip, reach and improve the packaging external appearance shape and promote 10 times of efficient.
The specific embodiment
Below in conjunction with specific embodiment, the present invention is elaborated.
Step 1: get high quality soybean 100kg, after cleaning, soaked 12-15 hour; Removal of impurities; Ultra logical food packing machine is made in the 200 type fiberizers and is obtained pure slurry through three separation behind the defibrination in Shanghai, at 96 ℃ of-100 ℃ of mashing off 30-50min of temperature, and antifoaming agent (bean product antifoaming agent commonly used; Active ingredient: modified polyorganosiloxane) consumption is controlled at the dried soybean of 0.5g/kg, filters at last;
Step 2: meanwhile, get bitter buckwheat 5kg, and five cereals: millet, oat, Chinese sorghum, corn, wheat be each 5kg respectively, through expanding treatment (temperature 135-160 ℃, screw speed 130r/min), forms particle.
Step 3 is mixed the filtrating of above-mentioned steps one and the particle of step 2,80～85 ℃ of temperature, and courage water (also name bittern) concentration 10 Baume degrees point brains; (wet embryo adds 200 kilograms in water for 75 kilograms for vanning, squeezing (pressure 1-3MPa, time 20-25min), preformation embryo, mistake alkali; Add alkali 500 gram, water is boiled, 2 minutes time), (temperature is controlled at 80 ± 3 ℃ to a stew in soy sauce; Time is controlled at about 10-15min, PH=11; Salinity 3.0), baking (temperature 80-100 ℃, 20 minutes time), preformed, secondary halogen boil (92-96 ℃), twice pressing, and (continue pressure and keep 6Mpa, keep more than the 45min, insulation is more than 85 ℃; Post forming, spice, vacuum packaging, 115-121 ℃, pressure 0.12MP, checks, dispatches from the factory sterilization under the sterilization 25-30min condition, cleaning, oven dry, external packing.
Should be understood that, concerning those of ordinary skills, can improve or conversion, and all these improvement and conversion all should belong to the protection domain of accompanying claims of the present invention according to above-mentioned explanation.
Claims (9)
1. five cereals dried bean curd manufacturing approach: it is characterized in that, may further comprise the steps: step 1: get the dried soybean 100kg of high-quality, after cleaning; Soaked 12-15 hour; Removal of impurities obtains pure slurry through three separation behind the defibrination, at 96 ℃ of-100 ℃ of mashing off 30-50min of temperature in fiberizer; The antifoaming agent consumption is controlled at the dried soybean of 0.5g/kg, filters at last; Step 2: get bitter buckwheat 5kg, and five cereals: millet, oat, Chinese sorghum, corn, wheat be each 5kg respectively, through expanding treatment, forms particle; Step 3: the particle of the filtrating of above-mentioned steps one and step 2 is mixed, 80～85 ℃ of temperature, courage water concentration 10 Baume degrees point brains, vanning, single pressing, preformation embryo, mistake alkali, stew in soy sauce, baking, preformed, a secondary halogen boil, twice pressing; Post forming, spice, vacuum packaging, sterilization, cleaning, oven dry, external packing, check, dispatch from the factory.
2. five cereals dried bean curd manufacturing approach according to claim 1: it is characterized in that 135-160 ℃ of said expanding treatment temperature, screw speed 130r/min.
3. five cereals dried bean curd manufacturing approach according to claim 1: it is characterized in that said single pressing pressure 1-3MPa, time 20-25min.
4. five cereals dried bean curd manufacturing approach according to claim 1: it is characterized in that the said alkali of crossing: wet embryo adds 200 kilograms in water for 75 kilograms, add alkali 500 grams, water is boiled, 2 minutes time.
5. five cereals dried bean curd manufacturing approach according to claim 1: it is characterized in that a said stew in soy sauce: temperature is controlled at 80 ± 3 ℃, and the time is controlled at 10-15min, pH=11; Salinity 3.0.
6. five cereals dried bean curd manufacturing approach according to claim 1: it is characterized in that, said baking temperature 80-100 ℃, 20 minutes time.
7. five cereals dried bean curd manufacturing approach according to claim 1: it is characterized in that it is 92-96 ℃ that said secondary halogen boils temperature.
8. five cereals dried bean curd manufacturing approach according to claim 1: it is characterized in that said twice pressing continues pressure and keeps 6Mpa, keeps more than the 45min, insulation is more than 85 ℃.
9. five cereals dried bean curd manufacturing approach according to claim 1: it is characterized in that, said sterilising conditions: 115-121 ℃, pressure 0.12Mpa, 25-30min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011101822758A CN102228091B (en) | 2011-07-01 | 2011-07-01 | Method for preparing five-cereal dried bean curd |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011101822758A CN102228091B (en) | 2011-07-01 | 2011-07-01 | Method for preparing five-cereal dried bean curd |
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| Publication Number | Publication Date |
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| CN102228091A CN102228091A (en) | 2011-11-02 |
| CN102228091B true CN102228091B (en) | 2012-11-07 |
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| CN2011101822758A Expired - Fee Related CN102228091B (en) | 2011-07-01 | 2011-07-01 | Method for preparing five-cereal dried bean curd |
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Families Citing this family (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103385307A (en) * | 2012-05-09 | 2013-11-13 | 陈千祥 | Preparation method for dried bean curd with mushroom |
| CN102657264B (en) * | 2012-05-24 | 2013-03-27 | 刘和勇 | Production method for dogwood dried bean curd |
| CN102986911A (en) * | 2012-11-15 | 2013-03-27 | 石台县徽农农业经济合作有限公司 | Preparation method of corn dried bean curd |
| CN103349090A (en) * | 2013-06-17 | 2013-10-16 | 赵年丰 | Processing method of five-cereal bean curd |
| CN103444883A (en) * | 2013-07-29 | 2013-12-18 | 马鞍山市黄池食品（集团）有限公司 | Spicy coarse grain dried bean curd and preparation method thereof |
| CN103493901A (en) * | 2013-08-27 | 2014-01-08 | 孙玉臣 | Dried bean curd seasoned by mulberry |
| CN104247780A (en) * | 2014-01-26 | 2014-12-31 | 安徽省成德食品有限公司 | Preparation method of dried bean curd |
Family Cites Families (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1327786C (en) * | 2005-04-15 | 2007-07-25 | 钱军 | Dried chestnut color bean curd and its making process |
| CN101254018A (en) * | 2008-01-30 | 2008-09-03 | 上海清美绿色食品有限公司 | Bean product fresh-keeping method |
| CN101411436A (en) * | 2008-11-19 | 2009-04-22 | 如皋市白蒲三香斋茶干厂 | Process for producing dried bean curd and moulding plate thereof |
| CN101878817B (en) * | 2010-06-29 | 2012-09-26 | 严雪贤 | Method for making nutritional dried bean curd |
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Address after: 610039 Chengdu City, Jinniu District Province, North Bridge Road, No. Patentee after: Xihua University Patentee after: SICHUAN LAOCHUANDONG FOOD CO., LTD. Address before: 610039 Chengdu City, Jinniu District Province, North Bridge Road, No. Patentee before: Xihua University Patentee before: Sichuan Aoda Food Co.,Ltd. |
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Granted publication date: 20121107 Termination date: 20170701 |
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