CN102715265B - Method for preparing sponge dried bean curd - Google Patents
Method for preparing sponge dried bean curd Download PDFInfo
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- CN102715265B CN102715265B CN201210162902.6A CN201210162902A CN102715265B CN 102715265 B CN102715265 B CN 102715265B CN 201210162902 A CN201210162902 A CN 201210162902A CN 102715265 B CN102715265 B CN 102715265B
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Abstract
A method for preparing sponge dried bean curd. The sponge dried bean curd comprises raw materials mainly consisting of 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 preparation method of dried bean curd, particularly a kind of preparation method of sponge dried bean curd, 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.
Summary of the invention
The invention provides a kind of preparation method of sponge dried bean curd.
For achieving the above object, the first technical scheme that the present invention adopts is: a kind of preparation method of sponge dried bean curd, and the composition of raw materials of described sponge dried bean curd forms primarily of the material of following masses 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%;
Edible vegetal spice 0.15-0.25%.
Described method, 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;
Moulding is suppressed: be transferred to by Tofu pudding in the cloth laid, and squeezes that the moisture in Tofu pudding is squeezed out obtain dried bean curd embryo after being sealed by cloth to it;
Cut: dried bean curd embryo is cut into block dried bean curd block;
Go out white: dried bean curd block being put into water temperature is that the hot water storgae of 80 ~ 88 DEG C obtains out the dry block of white peas or beans;
Stew in soy sauce: go out the dry block of white peas or beans described in adding in the bittern boiled and carry out stew in soy sauce and obtain sponge smoked bean curd, 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 sponge dried bean curd of cooling is packed.
Because technique scheme is used, the present invention compared with prior art has following advantages and effect:
Dried bean curd mouthfeel of the present invention has more toughness, and the quality of product is higher.
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 preparation method of sponge dried bean curd
The composition of raw materials of described sponge dried bean curd forms primarily of the material of following masses 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%;
Edible vegetal spice 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 DEG C;
Point slurry: add coagulating agent and mix in hot soya-bean milk, standing after coagulation obtains Tofu pudding;
Moulding is suppressed: be transferred to by Tofu pudding in the cloth laid, and squeezes that the moisture in Tofu pudding is squeezed out obtain dried bean curd embryo after being sealed by cloth to it;
Cut: dried bean curd embryo is cut into block dried bean curd block;
Go out white: dried bean curd block being put into water temperature is that the hot water storgae of 80 ~ 88 DEG C obtains out the dry block of white peas or beans;
Stew in soy sauce: go out the dry block of white peas or beans described in adding in the bittern boiled and carry out stew in soy sauce and obtain sponge smoked bean curd, wherein said bittern is the mixture of water and edible vegetal spice.
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 sponge dried bean curd of cooling.
Embodiment two: a kind of preparation method of sponge dried bean curd, the composition of raw materials of described sponge dried bean curd is as follows:
55 kilograms, water;
Soybean 41.5 kilograms of %;
Salt 2 kilograms;
Monosodium glutamate 1%;
0.25 kilogram, coagulating agent;
Edible vegetal spice 0.25 kilogram.
Shown in accompanying drawing 1, make the method for sponge 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, moulding: 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 fritter with pocket knife by cutting plate size.
10, embryo is filled out: fill in sponge mould one by one by point smoked bean curd embryo of silkworms cut, suppress under being positioned over press after then wrapping with cloth.
11, suppress: after the dry embryo of silkworms of all sponges has all been filled in, opened press and suppress, press time 20-25 minute.
12, go out white: the smoked bean curd embryo of silkworms after compacting is shelled cloth one by one and takes out, pour in Turnround basket, then undertaken by hot water storgae white together, go out white temperature 80-88 DEG C, time 15-25 DEG C.
13, stew in soy sauce: add quantitative running water in Marinating boiler, then adds edible vegetal spice anise and cassia bark is hotted plate, and puts into the quantitative white smoked bean curd that goes out and carry out stew in soy sauce, stew in soy sauce time 20-25 minute after thick gravy is boiled.
14, cool: the smoked bean curd after stew in soy sauce is positioned on cold wind tunnel and cools, cool time 15-20 minute, cooling chamber temperature 5-10 DEG C.
15, pack: load take the product of compliance marker weight ± 5g on electronic scale after in package or packaging bag, tighten or seal coding with sealing machine.
16, put in storage: cold packaged smoked bean curd is positioned in the freezer of 2-5 DEG C and stores, and 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. a preparation method for sponge dried bean curd, the composition of raw materials of described sponge dried bean curd is as follows:
55 kilograms, water;
Soybean 41.5 kilograms;
Salt 2 kilograms;
Monosodium glutamate 1 kilogram;
0.25 kilogram, coagulating agent;
Edible vegetal spice 0.25 kilogram;
Described preparation method comprises:
(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 (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) moulding: 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 fritter with pocket knife by cutting plate size;
(10) embryo is filled out: fill in sponge mould one by one by point smoked bean curd embryo of silkworms cut, suppress under being positioned over press after then wrapping with cloth;
(11) suppress: after the dry embryo of silkworms of all sponges has all been filled in, opened press and suppress, press time 20-25 minute;
(12) go out white: the smoked bean curd embryo of silkworms after compacting is shelled cloth one by one and takes out, pour in Turnround basket, then undertaken by hot water storgae white together, go out white temperature 80-88 DEG C, time 15-25 DEG C;
(13) stew in soy sauce: add quantitative running water in Marinating boiler, then adds edible vegetal spice anise and cassia bark is hotted plate, and puts into the quantitative white smoked bean curd that goes out and carry out stew in soy sauce, stew in soy sauce time 20-25 minute after thick gravy is boiled;
(14) cool: the smoked bean curd after stew in soy sauce is positioned on cold wind tunnel and cools, cool time 15-20 minute, cooling chamber temperature 5-10 DEG C;
(15) pack: load take the product of compliance marker weight ± 5g on electronic scale after in package or packaging bag, tighten or seal coding with sealing machine;
(16) put in storage: cold packaged smoked bean curd is positioned in the freezer of 2-5 DEG C and stores, and the storage time is less than 36 hours.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210162902.6A CN102715265B (en) | 2012-05-24 | 2012-05-24 | Method for preparing sponge dried bean curd |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210162902.6A CN102715265B (en) | 2012-05-24 | 2012-05-24 | Method for preparing sponge dried bean curd |
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| CN102715265A CN102715265A (en) | 2012-10-10 |
| CN102715265B true CN102715265B (en) | 2015-04-22 |
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| CN104770679A (en) * | 2015-04-23 | 2015-07-15 | 王亮 | Method for preserving salted tofu |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102265937A (en) * | 2010-06-02 | 2011-12-07 | 王兆彩 | Garlic spiced dried beancurd and making method thereof |
| CN102405985A (en) * | 2011-10-12 | 2012-04-11 | 王中林 | Production method of preserved dried beancurd |
| CN102715259A (en) * | 2012-05-24 | 2012-10-10 | 苏州金记食品有限公司 | Sponge dried bean curd and method for preparing same |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0376558A (en) * | 1989-08-18 | 1991-04-02 | Shin Etsu Chem Co Ltd | Preparation of dried bean curd |
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Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102265937A (en) * | 2010-06-02 | 2011-12-07 | 王兆彩 | Garlic spiced dried beancurd and making method thereof |
| CN102405985A (en) * | 2011-10-12 | 2012-04-11 | 王中林 | Production method of preserved dried beancurd |
| CN102715259A (en) * | 2012-05-24 | 2012-10-10 | 苏州金记食品有限公司 | Sponge dried bean curd and method for preparing same |
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