CN102715259A - Sponge dried bean curd and method for preparing same - Google Patents
Sponge dried bean curd and method for preparing same Download PDFInfo
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- CN102715259A CN102715259A CN2012101627675A CN201210162767A CN102715259A CN 102715259 A CN102715259 A CN 102715259A CN 2012101627675 A CN2012101627675 A CN 2012101627675A CN 201210162767 A CN201210162767 A CN 201210162767A CN 102715259 A CN102715259 A CN 102715259A
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- bean curd
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Abstract
A sponge dried bean curd and a method for preparing the same. The raw materials of the sponge dried bean curd mainly comprise 54 to 56 % of water, 39.5 to 41.5 % of soybeans, 2 to 2.4 % of salt, 0.9 to 1.3 % of monosodium glutamate, 0.25 to 0.35 % of a coagulator and 0.15 to 0.25 % of edible spices. The dried bean curd provided by the invention has relatively high toughness and relatively high product quality.
Description
Technical field
The present invention relates to a kind of dried bean curd and preparation method thereof, particularly a kind of sponge 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.
Summary of the invention
The present invention provides a kind of sponge dried bean curd and preparation method thereof.
For achieving the above object, first kind of technical scheme that the present invention adopts is: a kind of sponge dried bean curd, and the composition of raw materials of said sponge dried bean curd mainly is made up of the material of following quality percentage composition:
Water 54-56%;
Soybean 39.5-41.5%;
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 sponge 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;
Moulding compacting: 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;
Cut: the dried bean curd embryo is cut into block dried bean curd piece;
Go out white: it is that 80 ~ 88 ℃ hot water storgae obtains out the dried piece of white peas or beans that the dried bean curd piece is put into water temperature;
Stew in soy sauce: in the bittern that boils, add saidly to go out the dried piece of white peas or beans and carry out stew in soy sauce and obtain the sponge smoked 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 sponge dried bean curd of cooling is packed.
Because the technique scheme utilization, the present invention compared with prior art has advantage and effect:
Dried bean curd mouthfeel of the present invention has more toughness, and the quality of product is higher.
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 sponge dried bean curd and preparation method thereof
A kind of sponge dried bean curd, the composition of raw materials of said sponge dried bean curd mainly is made up of the material of following quality percentage composition:
Water 54-56%;
Soybean 39.5-41.5%;
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 sponge 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;
Moulding compacting: 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;
Cut: the dried bean curd embryo is cut into block dried bean curd piece;
Go out white: it is that 80 ~ 88 ℃ hot water storgae obtains out the dried piece of white peas or beans that the dried bean curd piece is put into water temperature;
Stew in soy sauce: in the bittern that boils, add saidly to go out the dried piece of white peas or beans and carry out stew in soy sauce and obtain the sponge smoked bean curd, wherein said bittern is the mixture of water and food plant spices.
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 sponge dried bean curd of cooling is packed.
Embodiment two: a kind of sponge dried bean curd and preparation method thereof
A kind of sponge dried bean curd, the composition of raw materials of said sponge dried bean curd is following:
55 kilograms in water;
41.5 kilograms of % of soybean;
2 kilograms of salt;
Monosodium glutamate 1%;
0.25 kilogram in coagulating agent;
0.25 kilogram of food plant spices.
Shown in accompanying drawing 1, make the method for sponge 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, moulding: 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 fritter with pocket knife by the cutting plate size.
10, fill out embryo: the smoked bean curd embryo of silkworms that branch cuts is filled in the sponge mould one by one, be positioned over the press pressed after wrapping with cloth then.
11, compacting: after the dried embryo of silkworms of all sponges has all been filled in, open press and suppress, press time 20-25 minute.
12, go out white: the smoked bean curd embryo of silkworms after will suppressing is shelled cloth one by one and is taken out, and pours in the Turnround basket, goes out whitely then together through hot water storgae, goes out white temperature 80-88 ℃, time 15-25 ℃.
13, stew in soy sauce: in the stew in soy sauce pot, add quantitative running water, add the anistree and cassia bark of food plant spices then and hot plate, treat that thick gravy puts into the quantitative white smoked bean curd that goes out after boiled and carry out stew in soy sauce, 20-25 minute stew in soy sauce time.
14, cool off: the smoked bean curd behind the stew in soy sauce is positioned on the cold wind tunnel cools off 15-20 minute cool time, 5-10 ℃ of cooling chamber temperature.
15, packing: on electronic scale, take by weighing in pack into behind the product of compliance marker weight ± 5g vest bag or the packaging bag, tighten or seal coding with sealing machine.
16, warehouse-in: cold packaged smoked bean curd is positioned 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 (7)
1. sponge dried bean curd, it is characterized in that: the composition of raw materials of said sponge dried bean curd mainly is made up of the material of following quality percentage composition:
Water 54-56%;
Soybean 39.5-41.5%;
Salt 2-2.4%;
Monosodium glutamate 0.9-1.3%;
Coagulating agent 0.25-0.35%;
Food plant spices 0.15-0.25%.
2. sponge dried bean curd according to claim 1 is characterized in that: said coagulating agent is glucono-, bittern or gypsum.
3. sponge 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. method that the composition of raw materials that adopts the arbitrary described sponge dried bean curd of claim 1 ~ 3 is made the sponge 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;
Moulding compacting: 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;
Cut: the dried bean curd embryo is cut into block dried bean curd piece;
Go out white: it is that 80 ~ 88 ℃ hot water storgae obtains out the dried piece of white peas or beans that the dried bean curd piece is put into water temperature;
Stew in soy sauce: in the bittern that boils, add saidly to go out the dried piece of white peas or beans and carry out stew in soy sauce and obtain the sponge smoked bean curd, wherein said bittern is the mixture of water and food plant spices.
5. the method for making sponge dried bean curd according to claim 4 is characterized in that: comprise defibrination after the soybean soaking is obtained soya-bean milk stoste.
6. the method for making sponge dried bean curd according to claim 5 is characterized in that: obtain said soya-bean milk with said soya-bean milk stoste centrifugation and through 80-100 purpose strainer filtering.
7. the method for making sponge dried bean curd according to claim 4 is characterized in that: comprise the sponge dried bean curd of cooling is packed.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012101627675A CN102715259A (en) | 2012-05-24 | 2012-05-24 | Sponge dried bean curd and method for preparing same |
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| Application Number | Priority Date | Filing Date | Title |
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| CN2012101627675A CN102715259A (en) | 2012-05-24 | 2012-05-24 | Sponge dried bean curd and method for preparing same |
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| CN102715259A true CN102715259A (en) | 2012-10-10 |
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| CN2012101627675A Pending CN102715259A (en) | 2012-05-24 | 2012-05-24 | Sponge dried bean curd and method for preparing same |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102715265A (en) * | 2012-05-24 | 2012-10-10 | 苏州金记食品有限公司 | Method for preparing sponge dried bean curd |
| CN102715270A (en) * | 2012-05-24 | 2012-10-10 | 苏州金记食品有限公司 | Smoked dried bean curd and method for preparing same |
| 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 |
| CN103250812A (en) * | 2013-05-29 | 2013-08-21 | 万世凤 | Preparation method of dried bean curd |
| CN104686679A (en) * | 2015-02-13 | 2015-06-10 | 杭州市桐庐钟山食品有限公司 | Production method of elastic white dried bean curd |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4947742A (en) * | 1988-09-30 | 1990-08-14 | Seitaro Nishibayashi | Bean-curd manufacturing apparatus |
| CN101077157A (en) * | 2007-06-25 | 2007-11-28 | 吴江市方霞企业信息咨询有限公司 | Spiced dried bean curd |
| CN102265937A (en) * | 2010-06-02 | 2011-12-07 | 王兆彩 | Garlic spiced dried beancurd and making method thereof |
-
2012
- 2012-05-24 CN CN2012101627675A patent/CN102715259A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4947742A (en) * | 1988-09-30 | 1990-08-14 | Seitaro Nishibayashi | Bean-curd manufacturing apparatus |
| CN101077157A (en) * | 2007-06-25 | 2007-11-28 | 吴江市方霞企业信息咨询有限公司 | Spiced dried bean curd |
| CN102265937A (en) * | 2010-06-02 | 2011-12-07 | 王兆彩 | Garlic spiced dried beancurd and making method thereof |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102715265A (en) * | 2012-05-24 | 2012-10-10 | 苏州金记食品有限公司 | Method for preparing sponge dried bean curd |
| CN102715270A (en) * | 2012-05-24 | 2012-10-10 | 苏州金记食品有限公司 | Smoked dried bean curd and method for preparing same |
| CN102715265B (en) * | 2012-05-24 | 2015-04-22 | 苏州金记食品有限公司 | Method for preparing sponge 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 |
| CN103250812A (en) * | 2013-05-29 | 2013-08-21 | 万世凤 | Preparation method of dried bean curd |
| CN104686679A (en) * | 2015-02-13 | 2015-06-10 | 杭州市桐庐钟山食品有限公司 | Production method of elastic white dried bean curd |
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Application publication date: 20121010 |