CN102715254B - 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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- CN102715254B CN102715254B CN201210162694.XA CN201210162694A CN102715254B CN 102715254 B CN102715254 B CN 102715254B CN 201210162694 A CN201210162694 A CN 201210162694A CN 102715254 B CN102715254 B CN 102715254B
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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 typical local food processing technique field.
Background technology
Soybean contains abundant and comprehensive nutrient, and it integrates the high protein of needed by human, essential amino acid and various trace elements.With the optimum food that the food that soybean is made is 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, a kind of nutritious food, the preparation method of current dried bean curd mostly is traditional immersion, defibrination, filtration, mashing off, add coagulating agent (as: bittern, gypsum) becomes tender bean curd, then through being squeezed into dried bean curd.Existing dried bean curd Problems existing is that toughness is not good, bite is not enough.
Summary of the invention
The invention provides a kind of crackling dried bean curd and preparation method thereof, object solves the problem that existing dried bean curd toughness is not good, bite is not enough.
For achieving the above object, the first technical scheme that the present invention adopts is: a kind of crackling dried bean curd, and the composition of raw materials of described crackling dried bean curd is made up of the material of following masses 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%;
Edible vegetal spice 0.15-0.25%.
For achieving the above object, the second technical scheme that the present invention adopts is: a kind of method making crackling dried bean curd, comprising:
Mashing off: heating soybean milk is obtained hot soya-bean milk to 98-100 DEG C;
Point slurry: add coagulating agent and mix in hot soya-bean milk, standing after coagulation obtains Tofu pudding;
To it, bag embryo: be transferred to by Tofu pudding in the cloth laid, squeezes that the moisture in Tofu pudding is squeezed out after being sealed by cloth and obtains dried bean curd embryo;
Bubble embryo: dried bean curd embryo is cut into bulk and is placed in container, carry out hot digestion after adding water and dietary alkali, obtains steeping embryo;
Steam embryo: with steam, boiling is carried out to bubble embryo and obtain steaming embryo;
Stew in soy sauce: add described steaming embryo and obtain crackling dried bean curd in the bittern boiled, wherein said bittern is the mixture of water and edible vegetal spice.
Related content in technique scheme is explained as follows:
1, in such scheme, described coagulating agent is glucono-δ-lactone, bittern or gypsum.
2, in such scheme, described 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 such scheme, comprise and defibrination after soybean soaking is obtained soya-bean milk stoste.
4, in such scheme, the centrifugation of described soya-bean milk stoste is obtained described soya-bean milk through 80-100 object strainer filtering.
5, in such scheme, comprise and the crackling dried bean curd of cooling is packed.
6, in such scheme, described dietary alkali is sodium bicarbonate.
Because technique scheme is used, the present invention compared with prior art has following advantages and effect:
Dried bean curd of the present invention is after alkaline soak, HTHP boiling and stew in soy sauce, and its toughness is splendid, bite foot, and mouthfeel is flexible, and flavour enriches.
Accompanying drawing explanation
Accompanying drawing 1 is flow chart of the present invention.
Detailed description of the invention
Below in conjunction with drawings and Examples, the invention will be 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 described crackling dried bean curd is made up of the material of following masses 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%;
Edible vegetal spice 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 DEG C;
Point slurry: add coagulating agent and mix in hot soya-bean milk, standing after coagulation obtains Tofu pudding;
To it, bag embryo: be transferred to by Tofu pudding in the cloth laid, squeezes that the moisture in Tofu pudding is squeezed out after being sealed by cloth and obtains dried bean curd embryo;
Bubble embryo: dried bean curd embryo is cut into bulk and is placed in container, carry out hot digestion after adding water and dietary alkali, obtains steeping embryo;
Steam embryo: with steam, boiling is carried out to bubble embryo and obtain steaming embryo;
Stew in soy sauce: add described steaming embryo and obtain crackling dried bean curd in the bittern boiled, wherein said bittern is the mixture of water and flavorant.
The preferred further technical scheme of the specific embodiment of the invention, described coagulating agent is glucono-δ-lactone, bittern or gypsum.
The preferred further technical scheme of the specific embodiment of the invention, described 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.
The preferred further technical scheme of the specific embodiment of the invention, comprises and defibrination after soybean soaking is obtained soya-bean milk stoste.
The further preferred technical scheme of the specific embodiment of the invention, obtains described soya-bean milk by the centrifugation of described soya-bean milk stoste through 80-100 object strainer filtering.
The preferred further technical scheme of the specific embodiment of the invention, comprises and packing the crackling dried bean curd of cooling.
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 described crackling dried bean curd is as follows:
51.4 kilograms, water;
Soybean 45 kilograms;
Salt 2 kilograms;
Monosodium glutamate 1 kilogram;
0.25 kilogram, coagulating agent;
Edible vegetal spice 0.25 kilogram;
0.1 kilogram, sodium bicarbonate.
Shown in accompanying drawing 1, make the method for crackling dried bean curd, comprising:
1, soybean is checked and accepted: the monitoring being carried out outward appearance, protein, moisture, abnormal beans by inspector according to the raw material standard of soybean, meets the requirements and just receives and warehouse-in.
2, cleaning and dipping: by soybean with in orbit transports car input fermentation vat, first carry out emptying after cleaning removing top layer dust with water, then soak adding running water, soak time 8-12 hour in summer, winter, there is depression with plumule after soybeans soaking, turns white as standard in 12-24 hour.
3, defibrination: by soaked soybean by the automatic defibrination of fiberizer, is then diluted with water and regulates concentration to carry out screenings separation by pipeline feeding centrifuge after 10-12 ° of B é (Baume degrees).
4, screenings is separated: adopt 80-100 mesh filter screen to extract soya-bean milk time centrifugal, bean dregs are discharged, and this operation must carry out three times.Soya-bean milk after removing slag sends into slurry can by pipeline.
5, mashing off: the soya-bean milk in slurry can is squeezed into five by pump and connects tank Soy-bean milk boiler, by heating soybean milk to 98-100 DEG C.
6, slurry is selected: squeezed into by the soya-bean milk after boiling in a slurry tank, then add quantitative gypsum sets agent liquid while stirring, after all adding, leave standstill and solidify 25-30 minute.
7, bag embryo: by after selecting Tofu pudding that slurry solidifies and stirring and smash, scoops out Tofu pudding with basin and is poured into and completes in the stainless steel mould of cloth, strike off Tofu pudding, suppress under putting into press after folding cloth.
8, suppress: a cylinder Tofu pudding all waters dry submodule tool after in batches, open press and suppress, press time 20-25 minute.
9, cut: the dry son suppressed is taken out, cuts into the embryo of silkworms of 15 × 9cm size with pocket knife by cutting plate size.
10, steep embryo: in digester, add gauge water and quantitative sodium bicarbonate, dropped into by point embryo of silkworms cut after boiled and carry out boiling bubble embryo, digestion time 12-15 minute, stirs every 3-4 minute palpus during boiling and prevents sticky pot.
11, roll over embryo: take out the embryo of silkworms soaked, then fold by hand one by one, and vertical pendulum is put on pallet.
12, steam embryo: be positioned over together with pallet in steam box by the embryo of silkworms rolled well, close 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: add quantitative running water in Marinating boiler, then adds natural perfume material anise and hots plate, and puts into that the quantitative crackling steaming embryo is dry carries out stew in soy sauce after thick gravy is boiled, stew in soy sauce time 20-25 minute.
14, cool: be positioned over by the smoked bean curd after stew in soy sauce on spreading-and-cooling machine and carry out air blast cooling, cool time, 10-15 minute, was positioned in Turnround basket after cooling.
15, pack: take on electronic scale the crackling of compliance marker weight ± 5g dry after load in vacuum packaging bag, be then positioned on vacuum packing machine and vacuumize, seal and coding.The time vacuumized is 5-6 second, has the packaging product of gas leakage to choose.
16, put in storage: store in the freezer of dry for packaged crackling the 2-5 of being positioned over DEG C, the storage time is less than 36 hours.
Above-described embodiment, only for technical conceive of the present invention and feature are described, its object is to person skilled in the art can be understood content of the present invention and implement according to this, can not limit the scope of the invention with this.All equivalences done according to Spirit Essence of the present invention change or modify, and all should be encompassed within protection scope of the present invention.
Claims (1)
1. make a method for crackling dried bean curd, the composition of raw materials of described crackling dried bean curd is as follows:
51.4 kilograms, water;
Soybean 45 kilograms;
Salt 2 kilograms;
Monosodium glutamate 1 kilogram;
0.25 kilogram, coagulating agent;
Edible vegetal spice 0.25 kilogram;
0.1 kilogram, sodium bicarbonate;
It is characterized in that, described method comprises the steps:
(1) soybean is checked and accepted: the monitoring being carried out outward appearance, protein, moisture, abnormal beans by inspector according to the raw material standard of soybean, meets the requirements and just receives and warehouse-in;
(2) cleaning and dipping: by soybean with in orbit transports car input fermentation vat, first carry out emptying after cleaning removing top layer dust with water, and then add running water and soak, soak time 8-12 hour in summer, winter, there is depression with plumule after soybeans soaking, turns white as standard in 12-24 hour;
(3) defibrination: by soaked soybean by the automatic defibrination of fiberizer, is then diluted with water and regulates concentration to carry out screenings separation by pipeline feeding centrifuge after 10-12 ° of B é;
(4) screenings is separated: adopt 80-100 mesh filter screen to extract soya-bean milk time centrifugal, bean dregs are discharged, and this operation must carry out three times; Soya-bean milk after removing slag sends into slurry can by pipeline;
(5) mashing off: the soya-bean milk in slurry can is squeezed into five by pump and connects tank Soy-bean milk boiler, by heating soybean milk to 98-100 DEG C;
(6) slurry is selected: squeezed into by the soya-bean milk after boiling in a slurry tank, then add quantitative gypsum sets agent liquid while stirring, after all adding, leave standstill and solidify 25-30 minute;
(7) bag embryo: by after selecting Tofu pudding that slurry solidifies and stirring and smash, scoops out Tofu pudding with basin and is poured into and completes in the stainless steel mould of cloth, strike off Tofu pudding, suppress under putting into press after folding cloth;
(8) suppress: a cylinder Tofu pudding all waters dry submodule tool after in batches, open press and suppress, press time 20-25 minute;
(9) cut: the dry son suppressed is taken out, cuts into the embryo of silkworms of 15 × 9cm size with pocket knife by cutting plate size;
(10) steep embryo: in digester, add gauge water and quantitative sodium bicarbonate, dropped into by point embryo of silkworms cut after boiled and carry out boiling bubble embryo, digestion time 12-15 minute, stirs every 3-4 minute palpus during boiling and prevents sticky pot;
(11) roll over embryo: take out the embryo of silkworms soaked, then fold by hand one by one, and vertical pendulum is put on pallet;
(12) steam embryo: be positioned over together with pallet in steam box by the embryo of silkworms rolled well, close steam box door, open steam valve, steam regulation pressure 1.5-2.01 kgf/cm2 carries out boiling, digestion time 20-25 minute;
(13) stew in soy sauce: add quantitative running water in Marinating boiler, then adds natural perfume material anise and hots plate, and puts into that the quantitative crackling steaming embryo is dry carries out stew in soy sauce after thick gravy is boiled, stew in soy sauce time 20-25 minute;
(14) cool: be positioned over by the smoked bean curd after stew in soy sauce on spreading-and-cooling machine and carry out air blast cooling, cool time, 10-15 minute, was positioned over after cooling in Turnround basket;
(15) pack: take on electronic scale the crackling of compliance marker weight ± 5g dry after load in vacuum packaging bag, be then positioned on vacuum packing machine and vacuumize, seal and coding; The time vacuumized is 5-6 second, has the packaging product of gas leakage to choose;
(16) put in storage: store in the freezer of dry for packaged crackling the 2-5 of being positioned over DEG C, the storage time is less than 36 hours.
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| CN201210162694.XA CN102715254B (en) | 2012-05-24 | 2012-05-24 | Crispy dried bean curd and method for preparing same |
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| CN201210162694.XA CN102715254B (en) | 2012-05-24 | 2012-05-24 | Crispy dried bean curd and method for preparing same |
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| CN102715254B true CN102715254B (en) | 2015-06-03 |
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Families Citing this family (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| 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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| 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 |
| 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 |
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| Publication number | Priority date | Publication date | Assignee | Title |
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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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| 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 |
| 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 |
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