CN102715255A - Method for preparing boiling bean curd - Google Patents
Method for preparing boiling bean curd Download PDFInfo
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- CN102715255A CN102715255A CN2012101627410A CN201210162741A CN102715255A CN 102715255 A CN102715255 A CN 102715255A CN 2012101627410 A CN2012101627410 A CN 2012101627410A CN 201210162741 A CN201210162741 A CN 201210162741A CN 102715255 A CN102715255 A CN 102715255A
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- bean curd
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Abstract
A method for preparing boiling bean curd. The raw materials of the boiling bean curd comprise 84.5 to 86.5 % of water, 13.25 to 15.05 % of soybeans, 0.15 to 0.25 % of boiling materials and 0.1 to 0.2 % of gluconic acid-delta-lactone. The method comprises heating soybean milk to 98 DEG C to 100 DEG C; uniformly mixing the soybean milk with the boiling materials after the soybean milk is cooled to 30 DEG C and then adding the gluconic acid-delta-lactone to get a mixture; heating and homogenizing the mixture under the pressure of 10 MPa to 15 MPa to get a homogeneous liquid; and disinfecting and then cooling and setting the homogeneous liquid to form the boiling bean curd. According to the invention, by adding food additives (the boiling materials) allowed by the nation, toughness of the bean curd can be effectively enhanced and improved, so that even when the bean curd products are boiled, the cut bean curd in small pieces does not break as boxed bean curd do, thereby improving a degree of an overall aesthetic appearance of the cooked food.
Description
Technical field
The present invention relates to a kind of preparation method of bean curd, particularly a kind of preparation method of the bean curd that seethes with excitement.
Background technology
Soya bean has the laudatory title of " kings in the beans ", and the nutritive value of soya bean is the highest in the beans.The protein content of soya bean is nearly 40%, and is all higher than the protein content of any cereal crops.Contain various essential amino acids in the soya bean protein, approach human body proportion.Soya bean contains that grease is nearly 30%, and its unsaturated fatty acid content reaches more than 80%, and linoleic acid accounts for 55%.By goods such as the bean curd that soya bean processes, become the often edible food materials of people.
Bean curd originates from China, is the traditional food of being processed by soya bean of China, its original name " Li Qi ".Compendium of Material Medica is write: " method of bean curd starts from the Huainan king Liu An of the Early Han Dynasty ".The bean curd quality is fine and smooth, and soft tasty and refreshing, being of high nutritive value of it contains 8 seed amino acids of rich in protein and needed by human, protein digestibility 92% ~ 96%.At present, the bean curd packed in box on the market generally only adds glucolactone as coagulating agent, but its coagulation result is general, has poor toughness after the bean curd moulding, hots plate problems such as afterwards fragile.
Summary of the invention
The object of the invention provides a kind of preparation method of the bean curd that seethes with excitement, and purpose is the problem that solves existing bean curd poor toughness.
For achieving the above object, the technical scheme that the present invention adopts is: a kind of preparation method of the bean curd that seethes with excitement, and the composition of raw materials of said boiling bean curd is made up of the material of following quality percentage composition:
Water 84.5-86.5%;
Soybean 13.25-15.05%;
Boiling material 0.15-0.25%;
Glucono-0.1-0.2%.
Said preparation method comprises heating soybean milk to 98-100 ℃, mixes the back with the boiling material after being cooled to 30 ℃ and adds glucono-and obtain mixed liquor; Be that homogeneous obtains homogenizing fluid under the condition of 10-15MPa at pressure with the heating of said mixed liquor, this homogenizing fluid cooling and shaping after sterilization steps obtains the bean curd that seethes with excitement.
Related content in the technique scheme is explained as follows:
1, in the such scheme, comprises defibrination after the soybean soaking is obtained soya-bean milk stoste.
2, in the such scheme, obtain said soya-bean milk with said soya-bean milk stoste centrifugation and through 80-100 purpose strainer filtering.
3, in the such scheme, with sterilizing again after the said homogenizing fluid packing.
4, in the such scheme, the condition of said sterilization is 85-88 ℃ and heated 30-35 minute down.
5, in the such scheme, the condition of said cooling and shaping is to adopt in the cooling water that is less than or equal to 25 ℃ in temperature to cool off 30-35 minute.
6, in the such scheme, said boiling material is the bean curd gluten fortifier, can be available from Zhengzhou Sai Erfu Food Co., Ltd; Address: No. 5, B district, ten Li Pu industry park, Zhengzhou City, Henan Province.
Because the technique scheme utilization, the present invention compared with prior art has advantage and effect:
The present invention can effectively improve and improve the toughness of bean curd through the food additives (boiling material) that add country's permission use; Even tofu product is hotted plate through boiling; The fritter bean curd of chopping also not can as box bean curd have broken problem to produce, increased the overall appearance aesthetic feeling degree of cooking food.
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 preparation method of the bean curd that seethes with excitement
Shown in accompanying drawing 1, a kind of preparation method of the bean curd that seethes with excitement, the composition of raw materials of said boiling bean curd is made up of the material of following quality percentage composition:
Water 84.5-86.5%;
Soybean 13.25-15.05%;
Boiling material 0.15-0.25%;
Coagulating agent 0.1-0.2%.
Said preparation method comprises heating soybean milk to 98-100 ℃, mixes the back with the boiling amidin after being cooled to 30 ℃ and adds glucono-and obtain mixed liquor; Be that homogeneous obtains homogenizing fluid under the condition of 10-15MPa at pressure with the heating of said mixed liquor, this homogenizing fluid cooling and shaping after sterilization steps obtains the bean curd that seethes with excitement.
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 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 is with sterilizing after the said homogenizing fluid packing again.
The further optimized technical scheme of the specific embodiment of the invention, the condition of said sterilization are 85-88 ℃ and heated 30-35 minute down.
The further optimized technical scheme of the specific embodiment of the invention, the condition of said cooling and shaping are to adopt in the cooling water that is less than or equal to 25 ℃ in temperature to cool off 30-35 minute.
Embodiment two: a kind of preparation method of the bean curd that seethes with excitement
Shown in accompanying drawing 1: a kind of preparation method of the bean curd that seethes with excitement, the composition of raw materials of said boiling bean curd is made up of the material of following quality percentage composition:
84.5 kilograms in water;
15.05 kilograms of soybean;
0.25 kilogram in boiling material;
0.2 kilogram of glucono-.
Method comprises the following steps:
1, soybean, boiling material are checked and accepted: the raw material standard of being expected according to soybean, boiling by the inspector carries out the monitoring of outward appearance, protein, moisture, unusual beans, and 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, cooling: the soya-bean milk after will heating passes through plate heat exchanger, and quantitatively is stored in after being cooled to the soya-bean milk temperature below 30 ℃ in the temporary bucket.
7, slurry: press formula ratio material, the glucono-adding of will seethe with excitement and keep in jar, be mixed together evenly with soya-bean milk.
8, can: the mixed liquor behind the homogeneous is carried out quantitative 350 ± 5g can and seals the box coding through bottle placer.
9, sterilization is solidified: the bean curd that will seal box is packed in the Turnround basket, carries out sterilization through hot water storgae then and solidifies, and sterilization temperature is 85-88 ℃, and the time is 30-35 minute.
10, cooling forming: good boiling bean curd is solidified in sterilization carry out cooling and shaping through bosh, cooling water temperature is less than 25 ℃, 30-35 minute cool time.
11, warehouse-in: the bean curd that cooling is good moves in 2-5 ℃ the freezer and stores, and 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 (6)
1. the preparation method of the bean curd that seethes with excitement, it is characterized in that: the composition of raw materials of said boiling bean curd is made up of the material of following quality percentage composition:
Water 84.5-86.5%;
Soybean 13.25-15.05%;
Boiling material 0.15-0.25%;
Glucono-0.1-0.2%;
Said preparation method comprises heating soybean milk to 98-100 ℃, mixes the back with the boiling material after being cooled to 30 ℃ and adds glucono-and obtain mixed liquor; Be that homogeneous obtains homogenizing fluid under the condition of 10-15MPa at pressure with the heating of said mixed liquor, this homogenizing fluid cooling and shaping after sterilization steps obtains the bean curd that seethes with excitement.
2. the method for making boiling bean curd according to claim 1 is characterized in that: comprise defibrination after the soybean soaking is obtained soya-bean milk stoste.
3. the method for making boiling bean curd according to claim 2 is characterized in that: obtain said soya-bean milk with said soya-bean milk stoste centrifugation and through 80-100 purpose strainer filtering.
4. the method for making boiling bean curd according to claim 1 is characterized in that: with sterilizing after the said homogenizing fluid packing again.
5. according to the method for claim 1 or 4 described making boiling bean curd, it is characterized in that: the condition of said sterilization is 85-88 ℃ and heated 30-35 minute down.
6. the method for making boiling bean curd according to claim 1 is characterized in that: the condition of said cooling and shaping is to adopt in the cooling water that is less than or equal to 25 ℃ in temperature to cool off 30-35 minute.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012101627410A CN102715255A (en) | 2012-05-24 | 2012-05-24 | Method for preparing boiling bean curd |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012101627410A CN102715255A (en) | 2012-05-24 | 2012-05-24 | Method for preparing boiling bean curd |
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| CN102715255A true CN102715255A (en) | 2012-10-10 |
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| CN2012101627410A Pending CN102715255A (en) | 2012-05-24 | 2012-05-24 | Method for preparing boiling bean curd |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102715257A (en) * | 2012-05-24 | 2012-10-10 | 苏州金记食品有限公司 | Boiling bean curd and method for preparing same |
| CN103393019A (en) * | 2013-07-24 | 2013-11-20 | 北京食品科学研究院 | Production method of canned lactone bean curd capable of being removed from can |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4140811A (en) * | 1976-08-11 | 1979-02-20 | Morinaga Milk Industry Co., Ltd. | Method for manufacturing rough textured soya bean curd |
| US4511588A (en) * | 1983-04-20 | 1985-04-16 | Asahi-Matsu Foods Inc. | Preservable granular tofu (soybean curd) and the process of production thereof |
| CN1120672C (en) * | 2000-12-29 | 2003-09-10 | 中国农业大学 | Bean curd food producing process |
| CN1274239C (en) * | 2004-04-28 | 2006-09-13 | 中国农业大学 | Composite coagulant, preparation method thereof, bean curd made thereby and method for making the bean curd |
| CN101283744A (en) * | 2008-05-30 | 2008-10-15 | 刘子余 | Composite ecological coagulant and its preparation method and application in producing fruit and vegetable color bean curd |
| CN102187906A (en) * | 2010-03-03 | 2011-09-21 | 金兴仓 | Method for processing boiling tofu |
| CN102715257A (en) * | 2012-05-24 | 2012-10-10 | 苏州金记食品有限公司 | Boiling bean curd and method for preparing same |
-
2012
- 2012-05-24 CN CN2012101627410A patent/CN102715255A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4140811A (en) * | 1976-08-11 | 1979-02-20 | Morinaga Milk Industry Co., Ltd. | Method for manufacturing rough textured soya bean curd |
| US4511588A (en) * | 1983-04-20 | 1985-04-16 | Asahi-Matsu Foods Inc. | Preservable granular tofu (soybean curd) and the process of production thereof |
| CN1120672C (en) * | 2000-12-29 | 2003-09-10 | 中国农业大学 | Bean curd food producing process |
| CN1274239C (en) * | 2004-04-28 | 2006-09-13 | 中国农业大学 | Composite coagulant, preparation method thereof, bean curd made thereby and method for making the bean curd |
| CN101283744A (en) * | 2008-05-30 | 2008-10-15 | 刘子余 | Composite ecological coagulant and its preparation method and application in producing fruit and vegetable color bean curd |
| CN102187906A (en) * | 2010-03-03 | 2011-09-21 | 金兴仓 | Method for processing boiling tofu |
| CN102715257A (en) * | 2012-05-24 | 2012-10-10 | 苏州金记食品有限公司 | Boiling bean curd and method for preparing same |
Non-Patent Citations (1)
| Title |
|---|
| 王荣荣，等: "豆腐复合凝固剂的研究", 《中国调味品》, no. 6, 30 June 2006 (2006-06-30), pages 1 - 6 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102715257A (en) * | 2012-05-24 | 2012-10-10 | 苏州金记食品有限公司 | Boiling bean curd and method for preparing same |
| CN102715257B (en) * | 2012-05-24 | 2015-08-12 | 苏州金记食品有限公司 | A kind of boiling tofu and preparation method thereof |
| CN103393019A (en) * | 2013-07-24 | 2013-11-20 | 北京食品科学研究院 | Production method of canned lactone bean curd capable of being removed from can |
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Application publication date: 20121010 |