CN102726540A - Preparation method for leisure bean product multi-layer bean rolls - Google Patents
Preparation method for leisure bean product multi-layer bean rolls Download PDFInfo
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Abstract
The present invention discloses a preparation method for a leisure bean product, ie., multi-layer bean rolls. The purpose of the present invention is to overcome disadvantages of single variety, rough mouthfeel, poor toughness and the like of the existing leisure bean product. The main process steps of the method of the present invention comprise: selecting materials, soaking and cleaning, refining, centrifugating and filtering, carrying out continuous slurry boiling, carrying out slurry curdling, beating into fine slurry, carrying out first molding, carrying out alkalization seasoning, carrying out second molding, and carrying out secondary seasoning. According to the present invention, the traditional bean product processing technology and the modern food production technology are effectively combined, and the production process is optimized, such that problems of alkalization molding, seasoning, retention of soybean nutrients and the like are solved, and the technical level of the products is effectively improved; the product of the present invention has characteristics of delicate tissue, high elasticity, moderate hardness, unique flavor, rich nutrition, convenient eating, health and safety, easy carrying and storing, and the like, and is suitable for various consumer groups.
Description
Technical field
The present invention relates to the food production technology field, the preparation method of the fine layer of particularly a kind of leisure bean product beans volume.
Background technology
The trophic component of soybean is known by people, and it contains about 38% protein, 18% fat, 25% carbohydrate, 7～10% compound sugar, 4～5% crude fibre and mineral matter of 4～5% etc.Soybean have the laudatory title of " green cow ", " plant meat ", and according to one's analysis, bean product have the protein content height, are prone to by characteristics such as human consumption absorptions.The contained essential amino acid of bean product is similar with animal protein, contains the mineral matter of human body needs such as calcium, phosphorus, iron simultaneously, contains Cobastab
l, B
2And cellulose.Bean product do not contain cholesterol, so patients such as obesity, artery sclerosis, hyperlipidemia, hypertension, coronary heart disease, cancer can eat bean product more.Nowadays, bean food has become most characteristic traditional food in the life of people's diet.Particularly leisure bean product more and more receives people's favor along with the development of tourism.Leisure bean product on market at present; Mainly be to be main with traditional leisure dried bean curd; Like the disclosure of the Invention of publication number CN102370011A a kind of preparation method of the dried bean curd that lies fallow, said dried bean curd moisture content is the 40%-50% of bean curd, comprises defibrination, emulsifying step; Wherein, Said defibrination, emulsifying step specifically comprise: soya-bean milk is configured to concentration 3%～7%, and 30～50 ℃ of shear temperature, shearing rotating speed 10000～16000rpm, shear time 10～20min carry out the processing of high shear ultramicronising so that soya-bean milk emulsification disperses to soya-bean milk.The processing technology of this series products is simple relatively, the identical property of like product is strong, product lacks characteristic, kind is single and the product coarse mouthfeel, poor toughness, and competitiveness is low.Lack novel bean product on the market and optimize competitiveness.
Summary of the invention
It is dull to the objective of the invention is to overcome existing leisure bean product kind, and deficiencies such as coarse mouthfeel, poor toughness provide the fine layer of a kind of leisure bean product preparation method that beans are rolled up; Adopt secondary seasoning post forming technology; Process a kind of soybean nutritional that both kept and be worth and edibility characteristic, all be different from traditional leisure bean product at aspects such as product appearance, structural state, taste flavors again, make product have more toughness and elasticity; Delicate mouthfeel, the market competitiveness is strong.
The technical solution adopted for the present invention to solve the technical problems is:
The preparation method of the fine layer of a kind of leisure bean product beans volume, described preparation method's step is following:
(1)
Select materials: select for use the grain big, even, full, nothing is gone mouldy, pure soya bean is raw material;
(2)
Soak, clean: the ratio according to material-water ratio 1:3-5 was soaked soya bean 8-15 hour in water, after soak accomplishing, the water that will soak soya bean is earlier put dried, and then with clear water soya bean is rinsed well;
(3)
Defibrination, centrifugal filtration:Step (2) is handled the soya bean water defibrination that obtains obtain the mill paste, will grind and stick with paste, throw away bean dregs, obtain giving birth to slurry through 3-5 circulation high speed centrifugation;
(4)
Plasma burning continuously: squeeze in the steam soybean milk boiling tank slurry of giving birth to that step (3) obtains fully well-done, remove beany flavor, ripe slurry; Must open the laggard slurry of steam earlier during plasma burning;
(5)
The point slurry: ripe slurry is carried out a slurry handle, the vexed slurry in some slurry back is more than 20 minutes; Said some slurry is treated under stirring condition, in ripe slurry, to add and accounts for ripe slurry weight 0.8-1.5% magnesium chloride solution, and some slurry temperature is controlled at 80-90 ℃; Magnesium chloride is a coagulating agent, and the magnesium chloride solution addition accounts for ripe slurry weight 0.8-1.5%, and the quality solubility of magnesium chloride solution is 10-15%, and this sampling point slurry is effective, can improve mouthfeel, the toughness of final products; Vexed slurry guaranteed some slurry effect more than 20 minutes, can improve mouthfeel, the toughness of final products;
(6)
Beat flower: start pattern marking machine behind the vexed slurry slurry is broken into particulate stream slurry, the pattern marking machine rotating speed is controlled at 250-300 rev/min, time 2-3 minute; Beating flower is that the prize behind the last beans-and bullets shooter slurry is broken up again, beats evenly, is convenient to next step and is pressed into a book thousand sheets, guarantees the product delicate mouthfeel;
(7)
Moulding for the first time: step (6) is played moulding in the particulate stream slurry input continuous forming machine after spending, be pressed into the book thousand sheets of thickness 0.03-0.06cm, the moisture content of a book thousand sheets is at 40-45%; Book thickness of bean curd sheets 0.03-0.06cm, the moisture content of a book thousand sheets guarantee the product delicate mouthfeel like this at 40-45%, have more toughness and elasticity;
(8)
The alkalization seasoning: with a book thousand sheets join the alkalization baste in infusion 2-3 minute, the alkalization seasoning temperature be controlled at 40-50 ℃;
(9)
Moulding for the second time: the book thousand sheets after step (8) the alkalization seasoning is rolled into the cylinder of diameter 18-25cm, get fine layer beans volume bullion with hydraulic press compression moulding again, press time 30-40 minute, the moisture content that fine layer beans are rolled up bullion was controlled at 50-60%; The product delicate mouthfeel has more toughness and elasticity like this;
(10)
Secondary seasoning: handle carrying out seasoning behind the fibre layer beans volume bullion slitting, get fine layer beans through vacuum-packed, high temperature sterilization then and be rolled into article.
It is primary raw material that the present invention selects good quality soybeans for use; Adopt post forming secondary seasoning technology; The traditional soybean product process technology is effectively combined with the modern food production technology; Through optimization production technology, solved problems such as alkalization moulding, seasoning and the reservation of soyabean nutrient composition, promoted the technical merit of product effectively.Products obtained therefrom all is different from traditional leisure bean product from aspects such as product appearance, structural state, taste flavors, is the instant bean product of a kind of novel leisure.Product of the present invention have tissue fine and smooth, chew that strength is pure, neither too hard, nor too soft, unique flavor, nutritious, instant, safety and sanitation, be easy to carry and characteristics such as preservation, be fit to all kinds of consumer groups.
As preferably, the concentration of said ripe slurry is controlled at 9.5-11.5%.The concentration of ripe slurry is the content of solid content in the ripe slurry, and the concentration of ripe slurry is controlled at 9.5-11.5%, can guarantee that like this nutritional labeling is sufficient, can make the good product of mouthfeel again.Amount of water in the time of can confirming defibrination according to the concentration of ripe slurry.
As preferably, when step (2) is soaked, discharge water earlier and afterwards put beans, soya bean stirs 3-8 time after putting into water, pulls floating skin of beancurd and impurity out.Can remove impurity and skin of beancurd better like this.
As preferably, the centrifugal mesh number of step (3) centrifugal filtration is the 100-120 order
,Centrifugal speed is at 1600-2200 rev/min.
As preferably, the described steam soybean milk boiling tank of step (4) has 7-10, and the steam soybean milk boiling tank is connected in turn, and the temperature of initial steam soybean milk boiling tank is controlled at 70-90 ℃, and last steam soybean milk boiling tank temperature is controlled at 105-115 ℃.The temperature of steam soybean milk boiling tank rises step by step, so preferably the place to go beany flavor.It is promptly fully well-done that slurries arrive last steam soybean milk boiling tank.
As preferably, in the step (5), before handling, ripe slurry point slurry crosses the 180-200 mesh sieve.Slurry is finer and smoother like this.
As preferably, the quality solubility of the magnesium chloride solution described in the step (5) is 10-15%.
As preferably, the described alkalization baste of step (8) is formed by following prepared: in jacketed pan, add 120 kg water, add the spices bag; After the heated and boiled; Slow fire boils and takes out the spices bag after 2-3 hour, adds flavoring then, and said flavoring is grouped into by following one-tenth: sugared 2.5-4 kilogram, salt 3-4 kilogram, monosodium glutamate 0.8-1.3 kilogram and soy sauce 2.5-3 kilogram; Being heated to flavoring dissolves fully; Stop heating, add sodium acid carbonate 400-500 gram again, stirring gets final product to dissolving fully.
As preferably, said spices bag is made up of following compositions: cassia bark 180-250 gram, fennel 220-300 gram, Chinese prickly ash 20-30 gram, spiceleaf 55-65 gram, tsaoko 28-36 gram, cloves 12-18, dried orange peel 8-14 gram, Radix Glycyrrhizae 40-50 gram.
As preferably, the described seasoning of step (10) is treated to: in mixing pot, add the fine layer beans volume bullion behind 100 kilograms of slittings, add spice then, stirring gets final product; Said spice is mixed by following component: salad oil 3.2-4 kilogram, white granulated sugar 1-1.5 kilogram, monosodium glutamate 0.6-1.0 kilogram; Salt 0.2-0.3 kilogram; Chilli powder 0.4-0.6 kilogram, pepper powder 0.2-0.3 kilogram, zanthoxylum powder 0.1-0.15 kilogram; Ginger powder 0.15-0.3 kilogram, licorice powder 0.2-0.35 kilogram.
Through twice seasoning and to the prescription of seasoning raw material and preparation method's optimization, make product special flavour of the present invention unique, the soyabean nutrient composition is effectively kept.
The invention has the beneficial effects as follows:
1, to select good quality soybeans for use be primary raw material in the present invention; Adopt post forming secondary seasoning technology; The traditional soybean product process technology is effectively combined with the modern food production technology; Through optimization production technology, solved problems such as alkalization moulding, seasoning and the reservation of soyabean nutrient composition, promoted the technical merit of product effectively.
2, products obtained therefrom all is different from traditional leisure bean product from aspects such as product appearance, structural state, taste flavors, is the instant bean product of a kind of novel leisure.
3, product of the present invention have tissue fine and smooth, chew that strength is pure, neither too hard, nor too soft, unique flavor, nutritious, instant, safety and sanitation, be easy to carry and characteristics such as preservation, be fit to all kinds of consumer groups.
The specific embodiment
Through specific embodiment, technical scheme of the present invention is further specified below.
Embodiment 1:
The preparation method of the fine layer of a kind of leisure bean product beans volume, described preparation method's step is following:
(1)
Select materials: select for use the grain big, even, full, nothing is gone mouldy, pure soya bean is raw material;
(2)
Soak, clean: the ratio (weight ratio) according to material-water ratio 1:3 was soaked soya bean 15 hours in water, during immersion, discharge water earlier and afterwards put beans; Soya bean stirs 8 times after putting into water, pulls floating skin of beancurd and impurity out, after immersion is accomplished; The water that will soak soya bean is earlier put dried, and then with clear water soya bean is rinsed well;
(3)
Defibrination, centrifugal filtration:Step (2) is handled the soya bean water defibrination that obtains obtain the mill paste, will grind and stick with paste, throw away bean dregs, obtain giving birth to slurry through 3 circulation high speed centrifugations; The centrifugal mesh number of centrifugal filtration is 100 orders
,Centrifugal speed is at 2200 rev/mins;
(4)
Plasma burning continuously: squeeze in the steam soybean milk boiling tank slurry of giving birth to that step (3) obtains fully well-done, remove beany flavor, concentration be about 9.5% ripe slurry; The steam soybean milk boiling tank has 7, and the steam soybean milk boiling tank is connected in turn, and the temperature of initial steam soybean milk boiling tank is controlled at 70 ℃; Middle steam soybean milk boiling tank temperature is controlled at 95 ℃ successively, and 100 ℃, 100 ℃; 105 ℃, 105 ℃, last steam soybean milk boiling tank temperature is controlled at 105 ℃;
(5)
The point slurry: ripe 180 mesh sieves of starching, ripe slurry is carried out a slurry handle, the vexed slurry in some slurry back is more than 20 minutes; Said some slurry is treated under stirring condition, in ripe slurry, to add and accounts for ripe slurry weight 0.8% magnesium chloride solution, and some slurry temperature is controlled at 80 ℃, and the quality solubility of magnesium chloride solution is 15%;
(6)
Beat flower: start pattern marking machine behind the vexed slurry slurry is broken into particulate stream slurry, the pattern marking machine rotating speed is controlled at 250 rev/mins, 3 minutes time;
(7)
Moulding for the first time: step (6) is played moulding in the particulate stream slurry input continuous forming machine after spending, be pressed into the book thousand sheets of thickness 0.03cm, the moisture content of a book thousand sheets is 40%;
(8)
The alkalization seasoning: a book thousand sheets is joined infusion 2 minutes in the alkalization baste, and the temperature of alkalization seasoning is controlled at 40 ℃; The alkalization baste is formed by following prepared: in jacketed pan, add 120 kg water, add the spices bag, after the heated and boiled; Slow fire boils after 2 hours and to take out the spices bag, adds flavoring then, and said flavoring is grouped into by following one-tenth: 3 kilograms in 2.5 kilograms of sugar, 4 kilograms of salt, 0.8 kilogram of monosodium glutamate and soy sauce; Being heated to flavoring dissolves fully; Stop heating, add sodium acid carbonate 400 grams again, stirring gets final product to dissolving fully; The proportioning of spices bag is seen table 1;
(9)
Moulding for the second time: the book thousand sheets after step (8) the alkalization seasoning is rolled into the cylinder of diameter 18cm, get fine layer beans volume bullion with hydraulic press compression moulding again, 30 minutes press times, the moisture content that fine layer beans are rolled up bullion is controlled at 60%;
(10)
Secondary seasoning: a fibre layer beans volume bullion cut carry out seasoning behind the length 4cm bar and handle, seasoning is treated to: in mixing pot, add the fine layer beans volume bullion behind 100 kilograms of slittings, add spice then, stirring gets final product; Said spice is mixed by following component: 3.2 kilograms of salad oils, 1.5 kilograms of white granulated sugars, 0.6 kilogram of monosodium glutamate, 0.3 kilogram of salt, 0.4 kilogram of chilli powder, 0.2 kilogram of pepper powder, 0.1 kilogram of zanthoxylum powder, 0.3 kilogram of ginger powder, 0.2 kilogram of licorice powder; The parcel of vacuum-packed then one-tenth specification 18g, final high temperature sterilization get fine layer beans and are rolled into article.
Embodiment 2:
The preparation method of the fine layer of a kind of leisure bean product beans volume, described preparation method's step is following:
(1)
Select materials: select for use the grain big, even, full, nothing is gone mouldy, pure soya bean is raw material;
(2)
Soak, clean: the ratio (weight ratio) according to material-water ratio 1:5 was soaked soya bean 8 hours in water, during immersion, discharge water earlier and afterwards put beans; Soya bean stirs 5 times after putting into water, pulls floating skin of beancurd and impurity out, after immersion is accomplished; The water that will soak soya bean is earlier put dried, and then with clear water soya bean is rinsed well;
(3)
Defibrination, centrifugal filtration:Step (2) is handled the soya bean water defibrination that obtains obtain the mill paste, will grind and stick with paste, throw away bean dregs, obtain giving birth to slurry through 3 circulation high speed centrifugations; The centrifugal mesh number of centrifugal filtration is 120 orders
,Centrifugal speed is at 1600 rev/mins;
(4)
Plasma burning continuously: squeeze in the steam soybean milk boiling tank slurry of giving birth to that step (3) obtains fully well-done, remove beany flavor, concentration be about 11.5% ripe slurry; The steam soybean milk boiling tank has 10, and the steam soybean milk boiling tank is connected in turn, and the temperature of initial steam soybean milk boiling tank is controlled at 90 ℃; Middle steam soybean milk boiling tank temperature is controlled at 95 ℃ successively, and 100 ℃, 100 ℃; 105 ℃, 105 ℃, 105 ℃; 105 ℃, 110 ℃ of last steam soybean milk boiling tank temperature are controlled at 115 ℃;
(5)
The point slurry: ripe 200 mesh sieves of starching, ripe slurry is carried out a slurry handle, the vexed slurry in some slurry back is more than 20 minutes; Said some slurry is treated under stirring condition, in ripe slurry, to add and accounts for ripe slurry weight 1.5% magnesium chloride solution, and some slurry temperature is controlled at 90 ℃, and the quality solubility of magnesium chloride solution is 10%;
(6)
Beat flower: start pattern marking machine behind the vexed slurry slurry is broken into particulate stream slurry, the pattern marking machine rotating speed is controlled at 300 rev/mins, 2 minutes time;
(7)
Moulding for the first time: step (6) is played moulding in the particulate stream slurry input continuous forming machine after spending, be pressed into the book thousand sheets of thickness 0.06cm, the moisture content of a book thousand sheets is 45%;
(8)
The alkalization seasoning: a book thousand sheets is joined infusion 3 minutes in the alkalization baste, and the temperature of alkalization seasoning is controlled at 50 ℃; The alkalization baste is formed by following prepared: in jacketed pan, add 120 kg water, add the spices bag, after the heated and boiled; Slow fire boils after 3 hours and to take out the spices bag, adds flavoring then, and said flavoring is grouped into by following one-tenth: 2.5 kilograms in 4 kilograms of sugar, 3 kilograms of salt, 1.3 kilograms of monosodium glutamates and soy sauce; Being heated to flavoring dissolves fully; Stop heating, add sodium acid carbonate 500 grams again, stirring gets final product to dissolving fully; The proportioning of spices bag is seen table 1;
(9)
Moulding for the second time: the book thousand sheets after step (8) the alkalization seasoning is rolled into the cylinder of diameter 25cm, get fine layer beans volume bullion with hydraulic press compression moulding again, 40 minutes press times, the moisture content that fine layer beans are rolled up bullion is controlled at 50%;
(10)
Secondary seasoning: a fibre layer beans volume bullion cut carry out seasoning behind the length 5cm bar and handle, seasoning is treated to: in mixing pot, add the fine layer beans volume bullion behind 100 kilograms of slittings, add spice then, stirring gets final product; Said spice is mixed by following component: 4 kilograms of salad oils, 1 kilogram of white granulated sugar, 1.0 kilograms of monosodium glutamates, 0.2 kilogram of salt, 0.6 kilogram of chilli powder, 0.3 kilogram of pepper powder, 0.15 kilogram of zanthoxylum powder, 0.15 kilogram of ginger powder, 0.35 kilogram of licorice powder; The parcel of vacuum-packed then one-tenth specification 22g, final high temperature sterilization get fine layer beans and are rolled into article.
Embodiment 3:
The preparation method of the fine layer of a kind of leisure bean product beans volume, described preparation method's step is following:
(1)
Select materials: select for use the grain big, even, full, nothing is gone mouldy, pure soya bean is raw material;
(2)
Soak, clean: the ratio (weight ratio) according to material-water ratio 1:4 was soaked soya bean 10 hours in water, during immersion, discharge water earlier and afterwards put beans; Soya bean stirs 6 times after putting into water, pulls floating skin of beancurd and impurity out, after immersion is accomplished; The water that will soak soya bean is earlier put dried, and then with clear water soya bean is rinsed well;
(3)
Defibrination, centrifugal filtration:Step (2) is handled the soya bean water defibrination that obtains obtain the mill paste, will grind and stick with paste, throw away bean dregs, obtain giving birth to slurry through 4 circulation high speed centrifugations; The centrifugal mesh number of centrifugal filtration is 110 orders
,Centrifugal speed is at 2000 rev/mins;
(4)
Plasma burning continuously: squeeze in the steam soybean milk boiling tank slurry of giving birth to that step (3) obtains fully well-done, remove beany flavor, concentration be about 10% ripe slurry; The steam soybean milk boiling tank has 8, and the steam soybean milk boiling tank is connected in turn, and the temperature of initial steam soybean milk boiling tank is controlled at 80 ℃, and middle steam soybean milk boiling tank temperature is controlled at 95 ℃ successively; 100 ℃, 100 ℃, 105 ℃; 105 ℃, 105 ℃, last steam soybean milk boiling tank temperature is controlled at 110 ℃;
(5)
The point slurry: ripe 200 mesh sieves of starching, ripe slurry is carried out a slurry handle, the vexed slurry in some slurry back is more than 20 minutes; Said some slurry is treated under stirring condition, in ripe slurry, to add and accounts for ripe slurry weight 1% magnesium chloride solution, and some slurry temperature is controlled at 85 ℃, and the quality solubility of magnesium chloride solution is 12%;
(6)
Beat flower: start pattern marking machine behind the vexed slurry slurry is broken into particulate stream slurry, the pattern marking machine rotating speed is controlled at 280 rev/mins, 2.5 minutes time;
(7)
Moulding for the first time: step (6) is played moulding in the particulate stream slurry input continuous forming machine after spending, be pressed into the book thousand sheets of thickness 0.05cm, the moisture content of a book thousand sheets is 42%;
(8)
The alkalization seasoning: a book thousand sheets is joined infusion 2.5 minutes in the alkalization baste, and the temperature of alkalization seasoning is controlled at 45 ℃; The alkalization baste is formed by following prepared: in jacketed pan, add 120 kg water, add the spices bag, after the heated and boiled; Slow fire boils after 2.5 hours and to take out the spices bag, adds flavoring then, and said flavoring is grouped into by following one-tenth: 2.8 kilograms in 3 kilograms of sugar, 3.5 kilograms of salt, 1 kilogram of monosodium glutamate and soy sauce; Being heated to flavoring dissolves fully; Stop heating, add sodium acid carbonate 450 grams again, stirring gets final product to dissolving fully; The proportioning of spices bag is seen table 1;
(9)
Moulding for the second time: the book thousand sheets after step (8) the alkalization seasoning is rolled into the cylinder of diameter 20cm, get fine layer beans volume bullion with hydraulic press compression moulding again, 35 minutes press times, the moisture content that fine layer beans are rolled up bullion is controlled at 55%;
(10)
Secondary seasoning: a fibre layer beans volume bullion cut carry out seasoning behind the length 4.5cm bar and handle, seasoning is treated to: in mixing pot, add the fine layer beans volume bullion behind 100 kilograms of slittings, add spice then, stirring gets final product; Said spice is mixed by following component: 3.5 kilograms of salad oils, 1.2 kilograms of white granulated sugars, 0.8 kilogram of monosodium glutamate, 0.2 kilogram of salt, 0.5 kilogram of chilli powder, 0.2 kilogram of pepper powder, 0.12 kilogram of zanthoxylum powder, 0.2 kilogram of ginger powder, 0.25 kilogram of licorice powder; The parcel of vacuum-packed then one-tenth specification 20g, final high temperature sterilization get fine layer beans and are rolled into article.
The prescription of table 1 spices bag
| Component | Embodiment 1 | Embodiment 2 | Embodiment 3 |
| Cassia bark | 180 grams | 250 grams | 200 grams |
| Fennel | 300 grams | 220 grams | 250 grams |
| Chinese prickly ash | 20 grams | 30 grams | 25 grams |
| Spiceleaf | 55 grams | 65 grams | 60 grams |
| Tsaoko | 36 grams | 28 grams | 30 grams |
| Cloves | 12 grams | 18 grams | 15 grams |
| Dried orange peel | 8 grams | 14 grams | 10 grams |
| Radix Glycyrrhizae | 40 grams | 50 grams | 45 grams |
It is following that physics and chemistry of the present invention detects index:
1. sense index
| Project | Index | Range estimation taste result | Estimate |
| Color, smell and taste | Color and luster fragrance is normal, and the degree of saltiness is agreeable to the taste, free from extraneous odour | Color and luster fragrance is normal, and the degree of saltiness is agreeable to the taste, free from extraneous odour | Qualified |
| The form tissue | Shape intact, evenly soft or hard is suitable, | Shape intact, evenly soft or hard is suitable, | Qualified |
| Impurity | The visible exogenous impurity of no naked eyes | The visible exogenous impurity of no naked eyes | Qualified |
2. physical and chemical index
| Project | Index | Measured value | Estimate |
| Moisture (gram/100 grams) | ≤70 | 55.6 | Qualified |
| Protein (gram/100 grams) | ≥13 | 19.8 | Qualified |
3. sanitary index
| Project | Index | Measured value | Estimate |
| Total plate count (CFU/ gram) | ≤750 | ＜10 | Qualified |
| Coliform (MPN/100 gram) | ≤40 | ＜30 | Qualified |
Above-described embodiment is a kind of preferable scheme of the present invention, is not that the present invention is done any pro forma restriction, under the prerequisite that does not exceed the technical scheme that claim puts down in writing, also has other variant and remodeling.
Claims (10)
1. the preparation method of the fine layer of leisure bean product beans volume, it is characterized in that: described preparation method's step is following:
(1)
Select materials: select for use the grain big, even, full, nothing is gone mouldy, pure soya bean is raw material;
(2)
Soak, clean: the ratio according to material-water ratio 1:3-5 was soaked soya bean 8-15 hour in water, after soak accomplishing, the water that will soak soya bean is earlier put dried, and then with clear water soya bean is rinsed well;
(3)
Defibrination, centrifugal filtration:Step (2) is handled the soya bean water defibrination that obtains obtain the mill paste, will grind and stick with paste, throw away bean dregs, obtain giving birth to slurry through 3-5 circulation high speed centrifugation;
(4)
Plasma burning continuously: squeeze in the steam soybean milk boiling tank slurry of giving birth to that step (3) obtains fully well-done, remove beany flavor, ripe slurry;
(5)
The point slurry: ripe slurry is carried out a slurry handle, the vexed slurry in some slurry back is more than 20 minutes; Said some slurry is treated under stirring condition, in ripe slurry, to add and accounts for ripe slurry weight 0.8-1.5% magnesium chloride solution, and some slurry temperature is controlled at 80-90 ℃;
(6)
Beat flower: start pattern marking machine behind the vexed slurry slurry is broken into particulate stream slurry, the pattern marking machine rotating speed is controlled at 250-300 rev/min, time 2-3 minute;
(7)
Moulding for the first time: step (6) is played moulding in the particulate stream slurry input continuous forming machine after spending, be pressed into the book thousand sheets of thickness 0.03-0.06cm, the moisture content of a book thousand sheets is at 40-45%;
(8)
The alkalization seasoning: with a book thousand sheets join the alkalization baste in infusion 2-3 minute, the alkalization seasoning temperature be controlled at 40-50 ℃;
(9)
Moulding for the second time: the book thousand sheets after step (8) the alkalization seasoning is rolled into the cylinder of diameter 18-25cm, get fine layer beans volume bullion with hydraulic press compression moulding again, press time 30-40 minute, the moisture content that fine layer beans are rolled up bullion was controlled at 50-60%;
(10)
Secondary seasoning: handle carrying out seasoning behind the fibre layer beans volume bullion slitting, get fine layer beans through vacuum-packed, high temperature sterilization then and be rolled into article.
2. the preparation method of the fine layer of leisure bean product according to claim 1 beans volume, it is characterized in that: the concentration of said ripe slurry is controlled at 9.5-11.5%.
3. the preparation method of the fine layer of leisure bean product according to claim 1 and 2 beans volume, it is characterized in that: when step (2) is soaked, discharge water earlier and afterwards put beans, soya bean stirs 3-8 time after putting into water, pulls floating skin of beancurd and impurity out.
4. the preparation method of the fine layer of leisure bean product according to claim 1 and 2 beans volume, it is characterized in that: the centrifugal mesh number of step (3) centrifugal filtration is the 100-120 order
,Centrifugal speed is at 1600-2200 rev/min.
5. the preparation method of the fine layer of leisure bean product according to claim 1 and 2 beans volume; It is characterized in that: the described steam soybean milk boiling tank of step (4) has 7-10; The steam soybean milk boiling tank is connected in turn; The temperature of initial steam soybean milk boiling tank is controlled at 70-90 ℃, and last steam soybean milk boiling tank temperature is controlled at 105-115 ℃.
6. the preparation method of the fine layer of leisure bean product according to claim 1 and 2 beans volume is characterized in that: in the step (5), cross the 180-200 mesh sieve before ripe slurry point slurry is handled.
7. the preparation method of the fine layer of leisure bean product according to claim 1 and 2 beans volume, it is characterized in that: the quality solubility of the magnesium chloride solution described in the step (5) is 10-15%.
8. the preparation method of the fine layer of leisure bean product according to claim 1 and 2 beans volume, it is characterized in that: the described alkalization baste of step (8) is formed by following prepared: in jacketed pan, add 120 kg water, add the spices bag; After the heated and boiled; Slow fire boils and takes out the spices bag after 2-3 hour, adds flavoring then, and said flavoring is grouped into by following one-tenth: sugared 2.5-4 kilogram, salt 3-4 kilogram, monosodium glutamate 0.8-1.3 kilogram and soy sauce 2.5-3 kilogram; Being heated to flavoring dissolves fully; Stop heating, add sodium acid carbonate 400-500 gram again, stirring gets final product to dissolving fully.
9. the preparation method of the fine layer of leisure bean product according to claim 8 beans volume, it is characterized in that: said spices bag is made up of following compositions: cassia bark 180-250 gram, fennel 220-300 gram; Chinese prickly ash 20-30 gram; Spiceleaf 55-65 gram, tsaoko 28-36 gram, cloves 12-18; Dried orange peel 8-14 gram, Radix Glycyrrhizae 40-50 gram.
10. the preparation method of the fine layer of leisure bean product according to claim 1 and 2 beans volume; It is characterized in that: the described seasoning of step (10) is treated to: the fine layer beans volume bullion in mixing pot behind 100 kilograms of slittings of adding; Add spice then, stirring gets final product; Said spice is mixed by following component: salad oil 3.2-4 kilogram, white granulated sugar 1-1.5 kilogram, monosodium glutamate 0.6-1.0 kilogram; Salt 0.2-0.3 kilogram; Chilli powder 0.4-0.6 kilogram, pepper powder 0.2-0.3 kilogram, zanthoxylum powder 0.1-0.15 kilogram; Ginger powder 0.15-0.3 kilogram, licorice powder 0.2-0.35 kilogram.
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| CN103110068A (en) * | 2013-01-18 | 2013-05-22 | 祖名豆制品股份有限公司 | Preparation method of leisure instant flower net curd and shaping device thereof |
| CN103355427A (en) * | 2013-06-08 | 2013-10-23 | 安吉祖名豆制食品有限公司 | Processing technology for preparing recombined dried tofu by broken dried tofu |
| CN103431063A (en) * | 2013-09-06 | 2013-12-11 | 成都市隆福食品有限责任公司 | Bean roll and manufacturing method thereof |
| CN103689115A (en) * | 2013-12-20 | 2014-04-02 | 祖名豆制品股份有限公司 | Leisure halogen bean roll |
| CN103859056A (en) * | 2014-03-21 | 2014-06-18 | 德州豆涞顺食品有限公司 | Preparation method of five-spice multi-layer dried bean curd mock meat |
| 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 |
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| CN107960485A (en) * | 2018-01-06 | 2018-04-27 | 山东嘉利丰食品有限公司 | The preparation method of leisure bean product fibre layer bean roll |
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| CN103110068A (en) * | 2013-01-18 | 2013-05-22 | 祖名豆制品股份有限公司 | Preparation method of leisure instant flower net curd and shaping device thereof |
| CN103110068B (en) * | 2013-01-18 | 2013-12-11 | 祖名豆制品股份有限公司 | Preparation method of leisure instant flower net curd and shaping device thereof |
| 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 |
| CN103355427A (en) * | 2013-06-08 | 2013-10-23 | 安吉祖名豆制食品有限公司 | Processing technology for preparing recombined dried tofu by broken dried tofu |
| CN103431063A (en) * | 2013-09-06 | 2013-12-11 | 成都市隆福食品有限责任公司 | Bean roll and manufacturing method thereof |
| CN103689115A (en) * | 2013-12-20 | 2014-04-02 | 祖名豆制品股份有限公司 | Leisure halogen bean roll |
| CN103859056A (en) * | 2014-03-21 | 2014-06-18 | 德州豆涞顺食品有限公司 | Preparation method of five-spice multi-layer dried bean curd mock meat |
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