CN102715254A - Crispy dried bean curd and method for preparing same - Google Patents
Crispy dried bean curd and method for preparing same Download PDFInfo
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- CN102715254A CN102715254A CN201210162694XA CN201210162694A CN102715254A CN 102715254 A CN102715254 A CN 102715254A CN 201210162694X A CN201210162694X A CN 201210162694XA CN 201210162694 A CN201210162694 A CN 201210162694A CN 102715254 A CN102715254 A CN 102715254A
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- bean curd
- dried bean
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Abstract
A crispy dried bean curd and a method for preparing same. The raw materials of the crisp dried bean curd comprise 49.5 to 51.5 % of water, 44.5 to 46.5 % of soybeans, 2 to 2.4 % of salt, 0.9 to 1.3 % of monosodium glutamate, 0.2 to 0.35 % of a coagulator and 0.15 to 0.25 % of edible spices. The dried bean curd provided by the invention has advantages of excellent toughness, good chewing quality, flexible mouthfeel and rich taste after being soaked in alkaline water, cooked under high temperature and high pressure and marinated.
Description
Technical field
The present invention relates to a kind of dried bean curd and preparation method thereof, particularly a kind of crackling dried bean curd and preparation method thereof belongs to the typical local food processing technique field.
Background technology
Soybean contains abundant and comprehensive nutrient, and high protein, essential amino acid and the various trace elements of its collection needed by human are one.The food of processing with soybean is the optimum food of patient's body-buildings such as hypertension, diabetes, obesity.At present; Utilize soybean can be processed into multiple eating bean product easily; Wherein dried bean curd, bean curd, blinds because protein is higher than chicken, lean meat, are a kind of nutritious food; At present mostly the preparation method of dried bean curd is traditional immersion, defibrination, filtration, mashing off, adds coagulating agent (as: bittern, gypsum) and become tender bean curd, again through being squeezed into dried bean curd.The problem that existing dried bean curd exists is that toughness is not good, bite is not enough.
Summary of the invention
The present invention provides a kind of crackling dried bean curd and preparation method thereof, and purpose is to solve the problem that existing dried bean curd toughness is not good, bite is not enough.
For achieving the above object, first kind of technical scheme that the present invention adopts is: a kind of crackling dried bean curd, and the composition of raw materials of said crackling dried bean curd is made up of the material of following quality percentage composition:
Water 49.5-51.5%;
Soybean 44.5-46.5%;
Salt 2-2.4%;
Monosodium glutamate 0.9-1.3%;
Coagulating agent 0.25-0.35%;
Food plant spices 0.15-0.25%.
For achieving the above object, second kind of technical scheme that the present invention adopts is: a kind of method of making the crackling dried bean curd comprises:
Mashing off: heating soybean milk is obtained hot soya-bean milk to 98-100 ℃;
Point slurry: in hot soya-bean milk, add coagulating agent and mix, leave standstill after coagulation and obtain Tofu pudding;
Bag embryo: Tofu pudding is transferred in the cloth that lays, cloth is sealed back it is squeezed so that the moisture in the Tofu pudding is squeezed out obtain the dried bean curd embryo;
Bubble embryo: the dried bean curd embryo is cut into bulk be placed in the container, carry out hot digestion after adding entry and dietary alkali, obtain steeping embryo;
Steam embryo: with steam the bubble embryo is carried out boiling and obtain steaming embryo;
Stew in soy sauce: in the bittern that boils, add said steaming embryo and make the crackling dried bean curd, wherein said bittern is the mixture of water and food plant spices.
Related content in the technique scheme is explained as follows:
1, in the such scheme, said coagulating agent is glucono-, bittern or gypsum.
2, in the such scheme, said flavorant is selected from green onion, ginger, garlic, capsicum, anise, fennel, cassia bark, pepper, Chinese prickly ash, fennel seeds, onion, cloves, fragrant fruit, orange peel, the root of Dahurain angelica, peppermint, fructus amomi, nutmeg, coriander, mustard, almond.
3, in the such scheme, comprise defibrination after the soybean soaking is obtained soya-bean milk stoste.
4, in the such scheme, obtain said soya-bean milk with said soya-bean milk stoste centrifugation and through 80-100 purpose strainer filtering.
5, in the such scheme, comprise the crackling dried bean curd of cooling is packed.
6, in the such scheme, said dietary alkali is sodium bicarbonate.
Because the technique scheme utilization, the present invention compared with prior art has advantage and effect:
Dried bean curd of the present invention is through behind alkaline soak, HTHP boiling and the stew in soy sauce, and its toughness is splendid, the bite foot, and mouthfeel is flexible, and flavour is abundant.
Description of drawings
Accompanying drawing 1 is a flow chart of the present invention.
The specific embodiment
Below in conjunction with accompanying drawing and embodiment the present invention is further described:
Embodiment one: a kind of crackling dried bean curd and preparation method thereof
A kind of crackling dried bean curd, the composition of raw materials of said crackling dried bean curd is made up of the material of following quality percentage composition:
Water 49.5-51.5%;
Soybean 44.5-46.5%;
Salt 2-2.4%;
Monosodium glutamate 0.9-1.3%;
Coagulating agent 0.25-0.35%;
Food plant spices 0.15-0.25%.
Shown in accompanying drawing 1, make the method for crackling dried bean curd, comprising:
Mashing off: heating soybean milk is obtained hot soya-bean milk to 98-100 ℃;
Point slurry: in hot soya-bean milk, add coagulating agent and mix, leave standstill after coagulation and obtain Tofu pudding;
Bag embryo: Tofu pudding is transferred in the cloth that lays, cloth is sealed back it is squeezed so that the moisture in the Tofu pudding is squeezed out obtain the dried bean curd embryo;
Bubble embryo: the dried bean curd embryo is cut into bulk be placed in the container, carry out hot digestion after adding entry and dietary alkali, obtain steeping embryo;
Steam embryo: with steam the bubble embryo is carried out boiling and obtain steaming embryo;
Stew in soy sauce: in the bittern that boils, add said steaming embryo and make the crackling dried bean curd, wherein said bittern is the mixture of water and flavorant.
The further optimized technical scheme of the specific embodiment of the invention, said coagulating agent are glucono-, bittern or gypsum.
The further optimized technical scheme of the specific embodiment of the invention, said flavorant are selected from green onion, ginger, garlic, capsicum, anise, fennel, cassia bark, pepper, Chinese prickly ash, fennel seeds, onion, cloves, fragrant fruit, orange peel, the root of Dahurain angelica, peppermint, fructus amomi, nutmeg, coriander, mustard, almond.
The further optimized technical scheme of the specific embodiment of the invention comprises defibrination after the soybean soaking is obtained soya-bean milk stoste.
The further optimized technical scheme of the specific embodiment of the invention obtains said soya-bean milk with said soya-bean milk stoste centrifugation and through 80-100 purpose strainer filtering.
The further optimized technical scheme of the specific embodiment of the invention comprises the crackling dried bean curd of cooling is packed.
Embodiment two: a kind of crackling dried bean curd and preparation method thereof
A kind of crackling dried bean curd, the composition of raw materials of said crackling dried bean curd is following:
51.4 kilograms in water;
45 kilograms of soybean;
2 kilograms of salt;
1 kilogram of monosodium glutamate;
0.25 kilogram in coagulating agent;
0.25 kilogram of food plant spices;
0.1 kilogram in sodium bicarbonate.
Shown in accompanying drawing 1, make the method for crackling dried bean curd, comprising:
1, soybean is checked and accepted: carry out the monitoring of outward appearance, protein, moisture, unusual beans by the inspector according to the raw material standard of soybean, meeting the requirements just receives and warehouse-in.
2, cleaning and dipping: soybean is imported in the fermentation vat with the track waggon; Elder generation's water cleans removes emptying behind the dust of top layer, soaks soak time 8-12 in summer hour adding running water then; In 12-24 hour winter, depression occurring, turn white with plumule behind the soybeans soaking is standard.
3, defibrination: through the automatic defibrination of fiberizer, thin up is regulated concentration and is sent into centrifuge in 10-12 ° of B é (Baume degrees) back through pipeline and carry out screenings and separate then with soaked soybean.
4, screenings separates: adopt the 80-100 mesh filter screen to extract soya-bean milk when centrifugal, bean dregs are discharged, and this operation must be carried out three times.Soya-bean milk after removing slag is sent into slurry can through pipeline.
5, mashing off: the soya-bean milk in the slurry can is squeezed into five through pump connect a jar Soy-bean milk boiler, heating soybean milk is arrived 98-100 ℃.
6, select slurry: the soya-bean milk after the boiling is squeezed in the slurry jar, added quantitative gypsum sets agent liquid then while stirring, after all adding, leave standstill and solidify 25-30 minute.
7, bag embryo: will through selecting Tofu pudding that slurry solidifies stir smash after, scoop out Tofu pudding with basin and be poured in the stainless steel mould of completing cloth, wipe Tofu pudding off, fold to put under the press behind the cloth and suppress.
8, compacting: after a cylinder Tofu pudding all waters dried submodule tool in batches, open press and suppress, press time 20-25 minute.
9, cut: the dried son that will suppress takes out, and cuts into the embryo of silkworms of 15 * 9cm size by the cutting plate size with pocket knife.
10, bubble embryo: in digester, add gauge water and quantitative sodium bicarbonate, the embryo of silkworms input that branch is cut after boiled is carried out boiling bubble embryo, and digestion time 12-15 minute, every stirring at a distance from 3-4 minute palpus prevented sticking pot during boiling.
11, folding embryo: take out the embryo of silkworms that soaks, manual one by one then folding, and vertical pendulum is put on the pallet.
12, steam embryo: the embryo of silkworms of rolling well is connected pallet be positioned over together in the steam box, close the steam box door, open steam valve, steam regulation pressure 1.5-2.01 kgf/cm
2Carry out boiling, digestion time 20-25 minute.
13, stew in soy sauce: in the stew in soy sauce pot, add quantitative running water, add the natural perfume material anise then and hot plate, treat that thick gravy puts into the dried stew in soy sauce that carries out of the quantitative crackling that steams embryo, 20-25 minute stew in soy sauce time after boiled.
14, cool off: the smoked bean curd behind the stew in soy sauce is positioned over carries out the air blast cooling on the spreading for cooling machine, 10-15 minute cool time, be positioned in the Turnround basket after the cooling.
15, packing: in the vacuum packaging bag of packing into after the crackling that on electronic scale, takes by weighing compliance marker weight ± 5g is done, be positioned on the vacuum packing machine then and vacuumize, seal and coding.The time that vacuumizes is 5-6 second, has the packaging product of gas leakage to choose.
16, warehouse-in: with storing in the dried 2-5 of being positioned over of packaged crackling ℃ the freezer, the storage time was less than 36 hours.
The foregoing description only is explanation technical conceive of the present invention and characteristics, and its purpose is to let the personage who is familiar with this technology can understand content of the present invention and enforcement according to this, can not limit protection scope of the present invention with this.All equivalences that spirit is done according to the present invention change or modify, and all should be encompassed within protection scope of the present invention.
Claims (8)
1. crackling dried bean curd, it is characterized in that: the composition of raw materials of said crackling dried bean curd mainly is made up of the material of following quality percentage composition:
Water 49.5-51.5%;
Soybean 44.5-46.5%;
Salt 2-2.4%;
Monosodium glutamate 0.9-1.3%;
Coagulating agent 0.25-0.35%;
Food plant spices 0.15-0.25%.
2. crackling dried bean curd according to claim 1 is characterized in that: said coagulating agent is glucono-, bittern or gypsum.
3. crackling dried bean curd according to claim 1 is characterized in that: said food plant spices is selected from green onion, ginger, garlic, capsicum, anise, fennel, cassia bark, pepper, Chinese prickly ash, fennel seeds, onion, cloves, fragrant fruit, orange peel, the root of Dahurain angelica, peppermint, fructus amomi, nutmeg, coriander, mustard, almond.
4. crackling dried bean curd according to claim 1 is characterized in that: the composition of raw materials of said crackling dried bean curd also comprises the sodium bicarbonate that the quality percentage composition is 0.1-0.3%.
5. method that the composition of raw materials that adopts the arbitrary described crackling dried bean curd of claim 1 ~ 3 is made the crackling dried bean curd comprises:
Mashing off: heating soybean milk is obtained hot soya-bean milk to 98-100 ℃;
Point slurry: in hot soya-bean milk, add coagulating agent and mix, leave standstill after coagulation and obtain Tofu pudding;
Bag embryo: Tofu pudding is transferred in the cloth that lays, cloth is sealed back it is squeezed so that the moisture in the Tofu pudding is squeezed out obtain the dried bean curd embryo;
Bubble embryo: the dried bean curd embryo is cut into bulk be placed in the container, carry out hot digestion after adding entry and dietary alkali, obtain steeping embryo;
Steam embryo: with steam the bubble embryo is carried out boiling and obtain steaming embryo;
Stew in soy sauce: in the bittern that boils, add said steaming embryo and make the crackling dried bean curd, wherein said bittern is the mixture of water and food plant spices.
6. the method for making crackling dried bean curd according to claim 5 is characterized in that: comprise defibrination after the soybean soaking is obtained soya-bean milk stoste.
7. the method for making crackling dried bean curd according to claim 6 is characterized in that: obtain said soya-bean milk with said soya-bean milk stoste centrifugation and through 80-100 purpose strainer filtering.
8. the method for making crackling dried bean curd according to claim 5 is characterized in that: comprise the crackling dried bean curd of cooling is packed.
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Cited By (7)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN102715258A (en) * | 2012-05-24 | 2012-10-10 | 苏州金记食品有限公司 | Method for preparing crispy dried bean curd |
CN102715269A (en) * | 2012-05-24 | 2012-10-10 | 苏州金记食品有限公司 | Crispy dried bean curd |
CN103504021A (en) * | 2013-09-23 | 2014-01-15 | 安徽凯利粮油食品有限公司 | Dried bean curd containing fructus amomi |
CN104106635A (en) * | 2013-04-19 | 2014-10-22 | 沭阳县万达脱水食品有限公司 | Processing method for bean-curd thin sheet |
CN104247779A (en) * | 2014-01-26 | 2014-12-31 | 安徽省成德食品有限公司 | Dried bean curd |
CN104770679A (en) * | 2015-04-23 | 2015-07-15 | 王亮 | Method for preserving salted tofu |
CN107136221A (en) * | 2017-04-10 | 2017-09-08 | 祖名豆制品股份有限公司 | A kind of crispy-skinned beancurd is done |
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JPH0376558A (en) * | 1989-08-18 | 1991-04-02 | Shin Etsu Chem Co Ltd | Preparation of dried bean curd |
CN1270625C (en) * | 2004-05-27 | 2006-08-23 | 孙国安 | Method for making crisp beancurd |
CN102405985A (en) * | 2011-10-12 | 2012-04-11 | 王中林 | Production method of preserved dried beancurd |
CN102715269A (en) * | 2012-05-24 | 2012-10-10 | 苏州金记食品有限公司 | Crispy dried bean curd |
CN102715258A (en) * | 2012-05-24 | 2012-10-10 | 苏州金记食品有限公司 | Method for preparing crispy dried bean curd |
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JPH0376558A (en) * | 1989-08-18 | 1991-04-02 | Shin Etsu Chem Co Ltd | Preparation of dried bean curd |
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CN102405985A (en) * | 2011-10-12 | 2012-04-11 | 王中林 | Production method of preserved dried beancurd |
CN102715269A (en) * | 2012-05-24 | 2012-10-10 | 苏州金记食品有限公司 | Crispy dried bean curd |
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Cited By (7)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN102715258A (en) * | 2012-05-24 | 2012-10-10 | 苏州金记食品有限公司 | Method for preparing crispy dried bean curd |
CN102715269A (en) * | 2012-05-24 | 2012-10-10 | 苏州金记食品有限公司 | Crispy dried bean curd |
CN104106635A (en) * | 2013-04-19 | 2014-10-22 | 沭阳县万达脱水食品有限公司 | Processing method for bean-curd thin sheet |
CN103504021A (en) * | 2013-09-23 | 2014-01-15 | 安徽凯利粮油食品有限公司 | Dried bean curd containing fructus amomi |
CN104247779A (en) * | 2014-01-26 | 2014-12-31 | 安徽省成德食品有限公司 | Dried bean curd |
CN104770679A (en) * | 2015-04-23 | 2015-07-15 | 王亮 | Method for preserving salted tofu |
CN107136221A (en) * | 2017-04-10 | 2017-09-08 | 祖名豆制品股份有限公司 | A kind of crispy-skinned beancurd is done |
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