CN103053701A

CN103053701A - Marinated dried bean curd

Info

Publication number: CN103053701A
Application number: CN201110330821.8A
Authority: CN
Inventors: 丁林珍
Original assignee: Individual
Current assignee: Individual
Priority date: 2011-10-24
Filing date: 2011-10-24
Publication date: 2013-04-24

Abstract

The invention discloses a marinated dried bean curd which takes soybean as a raw material, and prepared by degreasing the soybean to obtain high-quality protein powder, hot-pressing and shaping the protein powder at a high temperature, adding seasonings to the protein powder for marinating. The marinated dried bean curd is prepared by the following specific steps of: adding 1wt%-2wt% of refined salt and 0.5wt%-1wt% of edible alkali to the soybean powder; hot-pressing the powder at 150-170 DEG C; and degreasing the powder to extract 12%-13% of oil. The marinated dried bean curd disclosed by the invention not only contains high proteins of the soybean, but also is free from any chemical additive and preservative as well as beany flavor. As a natural nutritive and healthcare food with good mouthfeel, the marinated dried bean curd is convenient to eat, is ready to eat after being unpacked, and can be stored for not less than 10 months and is an ideal food for modern people to regulate dietary structure, a best food for body building of patients with hypertension, diabetes, obesity or other symptoms, and is a leisure and nutritive food for people of all ages.

Description

A kind of preserved dried beancurd

Technical field

The present invention relates to a kind of non-staple food, be specifically related to a kind of preserved dried beancurd.

Background technology

Soybean contains abundant and comprehensive nutrient, and it integrates high protein, amino acid and the various trace elements of needed by human.The food made from 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 and conveniently fly bean product, wherein dried bean curd, bean curd, protein content is higher than chicken, lean meat, a kind of nutritious food, at present the preparation method of bean product mostly is traditional immersion, defibrination, filtration, mashing off, adds coagulating agent (as: bittern, gypsum) and become tender bean curd, be squeezed into dried bean curd, the flavouring material stew in soy sauce becomes direct-edible bean product again, the product water content that this method is made is very high, is difficult to store for a long time and is unfavorable for long-distance transport.Can produce a large amount of waste residue, waste water in the production process, working environment is moist abominable, numerous protein runs off with waste water simultaneously, cause the waste of resource, that is to say the protein that has only kept soybean 10% in the bean product, all the other protein of 90% are still stayed in the waste residue, and waste residue is done the feed except the supply livestock, and the people can't eat.Once had human hair to understand a kind of production method of technique of Boiling bean curd thread, the method is continued to use traditional wet method manufacture craft, and soybean is made dried bean curd, soaks with edible oil or saline solution again, and post-drying is sloughed part moisture, paints to boil through baste namely to get preserved dried beancurd.This production method because the traditional handicraft still continued to use, thereby the problem that exists on the technique is not resolved, although and storage life has prolonged a bit, still be difficult to preserve and transport for a long time for a long time.Now have on the market a kind of Taiwan with the traditional handicraft preparation to produce preserved dried beancurd, at first protein content only has 10% of former soybean, and because crude fibre is few, mouthfeel is not fine.For long-time preservation, in food, participated in food preservative second two diluted acid potassium, benzoic acid etc., packing adopts fresh-keeping bag, deoxidier.I have applied for that to Patent Office of the People's Republic of China (dried bean-curd slivers preparation method) patent No. by name is 90108528.6 in October 23 nineteen ninety, a kind of method of utilizing dry process to produce bean product is disclosed, this method has changed the traditional processing technology of bean product fully, the shredded soybean curd goods of producing, kept the intrinsic high-protein nutrient composition of soybean, do not add any fat, protein, pigment, the additives such as coagulating agent, need not anticorrisive agent and any anti-corrosion measure, just can make the long-time preservation of the product of producing and long-distance transport, without any waste water and waste residue, a unique pair product is exactly edible soybean oil.But at present, use the bean product that this method is produced, also rest on half-finished stage, how to produce the original protein that had both kept soybean protein, soybean protein is fully exploited, the tasty easily and efficiently bean product that can directly eat are very promising problems again.

Summary of the invention

The purpose of this invention is to provide a kind of preserved dried beancurd.

The present invention is achieved in that

A kind of preserved dried beancurd take soybean as raw material, obtains the high-quality protein powder after degreasing, pass through the high temperature hot pressing moulding again, makes after flavouring halogen boils;

Concrete steps are to add weight 1-2% refined salt in the soy meal, the dietary alkali of 0.5-1%; Hot pressing temperature is 150-170 ℃; It is 12-13% that degreasing proposes oil.

Raw soybeans is through screening, remove impurity, assorted beans and damaged beans obtain high quality soybean, again through broken, decortication, peeling rate is 7-8%, for keeping color and luster, the glossiness of product, promote toughness, the bean dregs of will peeling input is rolled oil machine and is carried out degreasing, proposing the soya-bean oil of 12-13%, also is simultaneously for reducing the content of fat in the product.Then the beans sheet after the degreasing is ground into 90-100 purpose bean powder fines.In order to improve the intrinsic beany flavor of soybean, in bean powder, add its weight 1-2% refined salt, the dietary alkali of 0.5-1%, adding suitable quantity of water stir-concoction adds salt in bean powder together and food alkali also has certain effect to anticorrosion and insect protected.With the hot tablet press machine of mixed powder input roller, under 150-170 ℃ of temperature, be squeezed into 8-10cm wide, the skin of beancurd of thick 0.5-0.6mm.Skin of beancurd is expanded with hot water or emerge in worm water to steeping in water for reconstitution, then water is extracted, sterilization, vacuum packaging is dispatched from the factory after the sterilization again.

A kind of preserved dried beancurd provided by the invention is a kind of pure soy meal that grinds to form with soybean, the product of flavouring again behind high temperature extruding forming, it is the further deep processing of the bean product of dry process production, it not only contains the high protein of soybean, and do not contain any chemical addition agent and anticorrisive agent, free from beany flavor, it is the good natural nutrition health food of mouthfeel, instant is opened bag instant, anti-long-time preservation, storage life is not less than ten months, being the ultimate food of modern's Adjustment of diet, is hypertension, diabetes, the optimum food that the patients such as obesity improve the health, all-ages leisure and nutraceutical.

The specific embodiment

1), screening: raw soybeans is removed impurity through screening, and assorted beans and damaged beans obtain 120 jin of high quality soybeans;

2), decortication: the high quality soybean by the screening gained is broken into bean dregs, with air blast decortication, 114 jin in the bean dregs of must peeling;

3), degreasing: the bean dregs of will peeling inputs is rolled oil machine and is carried out degreasing, proposes 14 jin in soya-bean oil, becomes the beans sheet,

4), pulverize: the beans sheet after the degreasing is broken into 100 jin of 90 purpose bean powderes with pulverizer;

5), prescription: bean powder is sent in the equipment with agitating device, is added 2 jin of salt, eat alkali, an amount of water stir-concoction for 0.5 jin;

6), compressing tablet: material after will concocting input roller hot press, be squeezed under 150 ℃ of temperature that 8cm is wide, the beans sheet of 0.5mm, then cut into pieces;

7), the beans sheet of cutting into pieces is expanded with hot-water soak to steeping in water for reconstitution, then yellow seriflux is extruded into dried;

8), colouring: the beans sheet is dyed yellowish pink with food coloring;

9), seasoning: boil to advancing flavor according to halogen after the different taste seasonings;

10), colouring: the dried bean curd good to stew in soy sauce oils, dries;

11), sterilization: finished product is packed with the ultraviolet radiation disinfection final vacuum;

12), sterilize: dispatch from the factory after packing with the pasteurize liquid disinfectant.

Claims

1. a preserved dried beancurd is characterized in that: take soybean as raw material, obtain the high-quality protein powder after degreasing, pass through the high temperature hot pressing moulding again, make after flavouring halogen boils;

Concrete steps are to add its weight 1-2% refined salt in the soy meal, the dietary alkali of 0.5-1%; Hot pressing temperature 150-170 ℃; It is 12-13% that degreasing proposes oil.