CN102715270A - Smoked dried bean curd and method for preparing same - Google Patents
Smoked dried bean curd and method for preparing same Download PDFInfo
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- CN102715270A CN102715270A CN2012101629543A CN201210162954A CN102715270A CN 102715270 A CN102715270 A CN 102715270A CN 2012101629543 A CN2012101629543 A CN 2012101629543A CN 201210162954 A CN201210162954 A CN 201210162954A CN 102715270 A CN102715270 A CN 102715270A
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Abstract
A smoked dried bean curd and a method for preparing the same. The smoked dried bean curd comprises the following raw materials consisting of 54% to 56% of water, 40% to 42% of soybeans, 2.0% to 2.4% of salt, 0.9% to 1.3% of monosodium glutamate, 0.25% to 0.35% of gypsum and 0.15% to 0.25% of spices. The method for preparing the smoked dried bean curd comprises heating soybean milk to 98 DEG C to 100 DEG C, adding a gypsum coagulator with stirring, allowing the soybean milk with the gypsum coagulator to stand and solidify into tofu pudding, pouring the tofu pudding into a mold to be pressed, whitening the pressed smoked dried bean curd bodies through a hot water tank, marinating the whitened smoked dried bean curd and then cooling to obtain the smoked dried bean curd. According to the method for preparing the smoked dried bean curd, processes are simplified, the prepared smoked dried bean curd is good in taste, toughness and other indicators, production efficiency is improved and costs of production and manpower are reduced. By using natural spices to marinate, the smoked dried bean curd has relatively delicate taste and relatively attractive flavor, thereby increasing people's appetite.
Description
Technical field
The present invention relates to a kind of bean product and preparation method thereof, particularly a kind of smoked bean curd and preparation method thereof.
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%.
Smoked bean curd is a kind of deep processed product of bean curd, is with a kind of bean product of dried bean curd through obtaining behind the stew in soy sauce.For a long time, China produces the making flow process of smoked bean curd and is: a soybean → immersion → defibrination → screenings separation → mashing off → slurry → moulding → suppress → cut → fill out embryo → suppress → go out white → stew in soy sauce → cooling → packing → storage.This making flow process, operation is many, and cost of labor is higher, and production efficiency is lower, and cost is higher.Therefore be necessary the local flavor, nutrition and the making flow process that have smoked bean curd now are improved.
Summary of the invention
The object of the invention provides a kind of local flavor and the improved smoked bean curd of nutrition and preparation method thereof.
For achieving the above object, the technical scheme that the present invention adopts is: a kind of smoked bean curd, and the composition of raw materials of said smoked bean curd is made up of the material of following quality percentage composition:
Water 54-56%;
Soybean 40-42%;
Salt 2.0-2.4%;
Monosodium glutamate 0.9-1.3%;
Gypsum 0.25-0.35%;
Natural perfume material 0.15-0.25%.
For achieving the above object, the technical scheme that the present invention adopts is: a kind of method of making smoked bean curd, comprise heating soybean milk to 98-100 ℃, and stir and add the gypsum sets agent, leave standstill and be frozen into Tofu pudding; Said Tofu pudding is poured in the mould suppresses; Smoked bean curd embryo of silkworms after the compacting goes out white through hot water storgae; Saidly go out white smoked bean curd and behind stew in soy sauce, cool off and obtain smoked bean curd.
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, pack after the said smoked bean curd cooling.
4, in the such scheme, the said setting time that leaves standstill is 25-30 minute.
5, in the such scheme, the said press time is 20-25 minute.
6, in the such scheme, said to go out white condition be heating 15-25 minute in temperature is 80-88 ℃ hot water storgae.
7, in the such scheme, the condition of said stew in soy sauce is in the stew in soy sauce pot, to add natural perfume material to hot plate, and puts into to go out white smoked bean curd and carry out stew in soy sauce, and the stew in soy sauce time is 20-25 minute.
8, in the such scheme, the condition of said cooling is that temperature was cooled off 15-20 minute on 5-10 ℃ cold wind tunnel.
Because the technique scheme utilization, the present invention compared with prior art has advantage and effect:
1, the present invention is with the simplified working procedures in the smoked bean curd preparation method, and each index such as the mouthfeel of the smoked bean curd that makes, toughness is all good, has improved production efficiency, has reduced production and cost of labor.
2, the present invention makes the mouthfeel of smoked bean curd finer and smoother through the stew in soy sauce of natural perfume material, and fragrance is more tempting, increases people's appetite.
3, smoked bean curd of the present invention contains nutrients such as rich in protein, vitamin A, B family vitamin, calcium, iron, magnesium, zinc, and nutritive value is higher.
Description of drawings
Accompanying drawing 1 is a process 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 smoked bean curd and preparation method thereof
Shown in accompanying drawing 1, a kind of smoked bean curd and preparation method thereof, the composition of raw materials of said smoked bean curd is made up of the material of following quality percentage composition:
Water 54-56%;
Soybean 40-42%;
Salt 2.0-2.4%;
Monosodium glutamate 0.9-1.3%;
Gypsum 0.25-0.35%;
Natural perfume material 0.15-0.25%.
The method of said making smoked bean curd comprises heating soybean milk to 98-100 ℃, stirs to add the gypsum sets agent, leaves standstill and is frozen into Tofu pudding; Said Tofu pudding is poured in the mould suppresses; Smoked bean curd embryo of silkworms after the compacting goes out white through hot water storgae; Saidly go out white smoked bean curd and behind stew in soy sauce, cool off and obtain smoked bean curd.
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 packed after the said smoked bean curd cooling.
The further optimized technical scheme of the specific embodiment of the invention, the said setting time that leaves standstill is 25-30 minute.
The further optimized technical scheme of the specific embodiment of the invention, the said press time is 20-25 minute.
The further optimized technical scheme of the specific embodiment of the invention, said to go out white condition be heating 15-25 minute in temperature is 80-88 ℃ hot water storgae.
The further optimized technical scheme of the specific embodiment of the invention, the condition of said stew in soy sauce are in the stew in soy sauce pot, to add natural perfume material to hot plate, and put into to go out white smoked bean curd and carry out stew in soy sauce, and the stew in soy sauce time is 20-25 minute.
The further optimized technical scheme of the specific embodiment of the invention, the condition of said cooling are that temperature was cooled off 15-20 minute on 5-10 ℃ cold wind tunnel.
Embodiment two: a kind of smoked bean curd and preparation method thereof
Shown in accompanying drawing 1: a kind of smoked bean curd and preparation method thereof, the composition of raw materials of said smoked bean curd is made up of the material of following quality percentage composition:
55 kilograms in water;
41 kilograms of soybean;
2.2 kilograms of salt;
1.1 kilograms of monosodium glutamates;
0.35 kilogram in gypsum;
0.25 kilogram of natural perfume material.
Method comprises the following steps:
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, 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 ℃.
10, stew in soy sauce: in the stew in soy sauce pot, add quantitative running water, add natural perfume material 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.
11, 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.
12, 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.
13, 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 (10)
1. smoked bean curd, it is characterized in that: the composition of raw materials of said smoked bean curd is made up of the material of following quality percentage composition:
Water 54-56%;
Soybean 40-42%;
Salt 2.0-2.4%;
Monosodium glutamate 0.9-1.3%;
Gypsum 0.25-0.35%;
Natural perfume material 0.15-0.25%.
2. method that the composition of raw materials that adopts the described smoked bean curd of claim 1 is made smoked bean curd is characterized in that: comprise heating soybean milk to 98-100 ℃, stir and add the gypsum sets agent, leave standstill and be frozen into Tofu pudding; Said Tofu pudding is poured in the mould suppresses; Smoked bean curd embryo of silkworms after the compacting goes out white through hot water storgae; Saidly go out white smoked bean curd and behind stew in soy sauce, cool off and obtain smoked bean curd.
3. the method for making smoked bean curd according to claim 2 is characterized in that: comprise defibrination after the soybean soaking is obtained soya-bean milk stoste.
4. the method for making smoked bean curd according to claim 3 is characterized in that: obtain said soya-bean milk with said soya-bean milk stoste centrifugation and through 80-100 purpose strainer filtering.
5. the method for making smoked bean curd according to claim 2 is characterized in that: pack after the said smoked bean curd cooling.
6. the method for making smoked bean curd according to claim 2 is characterized in that: the said setting time that leaves standstill is 25-30 minute.
7. the method for making smoked bean curd according to claim 2 is characterized in that: the said press time is 20-25 minute.
8. the method for making smoked bean curd according to claim 2 is characterized in that: said to go out white condition be heating 15-25 minute in temperature is 80-88 ℃ hot water storgae.
9. the method for making smoked bean curd according to claim 2 is characterized in that: the condition of said stew in soy sauce is in the stew in soy sauce pot, to add natural perfume material to hot plate, and puts into to go out white smoked bean curd and carry out stew in soy sauce, and the stew in soy sauce time is 20-25 minute.
10. the method for making smoked bean curd according to claim 2 is characterized in that: the condition of said cooling is that temperature was cooled off 15-20 minute on 5-10 ℃ cold wind tunnel.
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| Application Number | Priority Date | Filing Date | Title |
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| CN2012101629543A CN102715270A (en) | 2012-05-24 | 2012-05-24 | Smoked dried bean curd and method for preparing same |
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| CN2012101629543A CN102715270A (en) | 2012-05-24 | 2012-05-24 | Smoked dried bean curd and method for preparing same |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102715261A (en) * | 2012-05-24 | 2012-10-10 | 苏州金记食品有限公司 | Method for preparing smoked dried bean curd |
| WO2014122541A3 (en) * | 2013-02-05 | 2015-11-26 | Koninklijke Philips N.V. | Method for making soymilk derivant and home machine for making soymilk derivant |
| CN110915934A (en) * | 2019-11-25 | 2020-03-27 | 湖南苗妹子食品股份有限公司 | Mung bean smoked bean curd and preparation process thereof |
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| JPS5799168A (en) * | 1981-09-28 | 1982-06-19 | Asahimatsu Shokuhin Kk | Method for improving palatability of yuba |
| JPH0376558A (en) * | 1989-08-18 | 1991-04-02 | Shin Etsu Chem Co Ltd | Preparation of dried bean curd |
| CN1176752A (en) * | 1997-09-23 | 1998-03-25 | 赵善徕 | Method for producing spiced dried bean curd |
| CN1253739A (en) * | 1998-11-12 | 2000-05-24 | 马鞍山市采石食品有限责任公司 | Freezing production process of dried tea and pickled dried tea |
| CN101401628A (en) * | 2008-10-16 | 2009-04-08 | 宁波市大桥生态农业有限公司 | Method for producing spiced dried bean curd of carrot |
| CN101878818A (en) * | 2010-06-29 | 2010-11-10 | 严雪贤 | Production method of healthcare bean product |
| CN102696773A (en) * | 2012-05-24 | 2012-10-03 | 苏州金记食品有限公司 | Smoked bean curd |
| 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 |
| CN102715261A (en) * | 2012-05-24 | 2012-10-10 | 苏州金记食品有限公司 | Method for preparing smoked dried bean curd |
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2012
- 2012-05-24 CN CN2012101629543A patent/CN102715270A/en active Pending
Patent Citations (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5799168A (en) * | 1981-09-28 | 1982-06-19 | Asahimatsu Shokuhin Kk | Method for improving palatability of yuba |
| JPH0376558A (en) * | 1989-08-18 | 1991-04-02 | Shin Etsu Chem Co Ltd | Preparation of dried bean curd |
| CN1176752A (en) * | 1997-09-23 | 1998-03-25 | 赵善徕 | Method for producing spiced dried bean curd |
| CN1253739A (en) * | 1998-11-12 | 2000-05-24 | 马鞍山市采石食品有限责任公司 | Freezing production process of dried tea and pickled dried tea |
| CN101401628A (en) * | 2008-10-16 | 2009-04-08 | 宁波市大桥生态农业有限公司 | Method for producing spiced dried bean curd of carrot |
| CN101878818A (en) * | 2010-06-29 | 2010-11-10 | 严雪贤 | Production method of healthcare bean product |
| CN102696773A (en) * | 2012-05-24 | 2012-10-03 | 苏州金记食品有限公司 | Smoked bean curd |
| 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 |
| CN102715261A (en) * | 2012-05-24 | 2012-10-10 | 苏州金记食品有限公司 | Method for preparing smoked dried bean curd |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102715261A (en) * | 2012-05-24 | 2012-10-10 | 苏州金记食品有限公司 | Method for preparing smoked dried bean curd |
| WO2014122541A3 (en) * | 2013-02-05 | 2015-11-26 | Koninklijke Philips N.V. | Method for making soymilk derivant and home machine for making soymilk derivant |
| CN110915934A (en) * | 2019-11-25 | 2020-03-27 | 湖南苗妹子食品股份有限公司 | Mung bean smoked bean curd and preparation process thereof |
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Application publication date: 20121010 |