CN103109938A - Preparation process of fried bean curd - Google Patents
Preparation process of fried bean curd Download PDFInfo
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- CN103109938A CN103109938A CN2013100204875A CN201310020487A CN103109938A CN 103109938 A CN103109938 A CN 103109938A CN 2013100204875 A CN2013100204875 A CN 2013100204875A CN 201310020487 A CN201310020487 A CN 201310020487A CN 103109938 A CN103109938 A CN 103109938A
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Abstract
The invention discloses a preparation process of fried bean curd and aims at solving the insufficiencies of poor foaming, thick and hard skin, rough taste and the like of the fried bean curd prepared by the existing method. The preparation process disclosed by the invention comprises the following steps: screening soybeans, soaking, washing, jordaning, centrifugating, siruping, proportioning, curdling, pressing, cutting, deep-frying, foaming, cooling and finally getting the fried bean curd. The fried bean curd prepared by the preparation process has the advantages of good foaming expansion, uniform holes formed in internal structure, honeycomb-like holes, thin, soft, sticky, tough and elastic skin, yellow and bright color and luster of appearance, soft and sticky taste and thick bean flavor and oil flavor.
Description
Technical field
The present invention relates to the food production technology field, particularly a kind of preparation technology of novel fried bean curd.
Background technology
Soybean nutritional is abundant, contains protein 40%, fat 20%, and carbohydrate 20%, moisture 10%, crude fibre 5% separately contains several mineral materials and vitamin.Fried bean curd is the class in bean product, and is nutritious, and strong beany flavour and salted cake fried in sesame oil flavor is arranged, and can singly eat, and also can be used as dish with various vegetables, meat collocation, and purposes is very wide, is well received by consumers, and is one of traditional dish of China people.Fried bean curd is at China's processing history of existing more than 2000 year, but is all with traditional method production for a long time basically, and soybean is directly slurry compacting again after defibrination, mashing off, and it is poor that the fried bean curd of being processed into like this foams, skin depth and firmly, coarse mouthfeel.
The disclosure of the invention of CN 102687760 A a kind of preparation method of crab gland oil bean curd, comprise following steps: 1. raw material is checked and accepted, 2. pre-treatment is 3. fried, 4. fills in filling, 5. stew in soy sauce, 6. cooling sterilization, 7. packing warehouse-in.Adopt mashing off, filtration, point to starch suppression process again when it makes fried bean curd, the fried bean curd foaming of being processed into like this is poor, skin depth and firmly, coarse mouthfeel.
Summary of the invention
The fried bean curd foaming that the object of the invention is to solve existing method preparation is poor, skin depth and hard, the deficiencies such as coarse mouthfeel, a kind of preparation technology of fried bean curd is provided, makes the fried bean curd foaming and intumescing that makes good, interior tissue rise the hole evenly, be cellular, skin is thin soft glutinous, tough and play elasticity, the appearance bright yellow color, entrance is gentle glutinous, and strong beany flavour and salted cake fried in sesame oil flavor is arranged.
The technical solution adopted for the present invention to solve the technical problems is:
A kind of preparation technology of fried bean curd, described preparation technology comprise soybean screening, immersion, cleaning, defibrination, centrifugal, mashing off, with slurry, some slurry, compacting, stripping and slicing, fried foaming and cooling successively, obtain at last fried bean curd.
Described centrifugal the paste for the mill that the defibrination operation is obtained passed through three circulation high speed centrifugations, throws away bean dregs, obtains soya-bean milk, obtains the magma of 9-10 Baume degrees after the centrifugal soya-bean milk that obtains of first and second time directly mixes, and enters the mashing off operation; The centrifugal living pulp-water that obtains the 1-1.5 Baume degrees, enter the with slurry operation for the third time;
Described mashing off for the magma of 9-10 Baume degrees is squeezed in stream boiling slurry tank 90-98 ℃ boiling 2-5 minute ripe slurry;
Described with slurry for the ripe slurry of 90-98 ℃ that the mashing off operation is obtained with give birth to pulp-water according to the ripe slurry of weight portion 85-95 part, the proportioning of giving birth to pulp-water 5-15 part mixes to obtain to mix and starches, the inlet point slurry process.
the present invention is directed to the fried bean curd foaming poor, skin depth and hard, the deficiencies such as coarse mouthfeel, mainly the pulping process in fried bean curd preparation technology is improved, the soybean defibrination carries out high speed centrifugation three times, utilize front twice centrifugal gained boiling soybean milk, collect simultaneously substantially that (protein content is very low by the centrifugal living pulp-water for the third time as discharge of wastewater, be often used as discharge of wastewater, contaminated environment), with centrifugal for the third time living pulp-water (normal temperature, 15-25 ℃) directly mix with the ripe slurry (90-98 ℃) of mashing off acquisition, utilize the living pulp-water of low temperature to mix with the ripe slurry of high temperature, obtain the mixing slurry of temperature 70-80 ℃, the temperature of such mixing slurry is best some slurry temperature, need not extra process, can put slurry, add and give birth to the foaminess that pulp-water can improve fried bean curd, when making bean curd fried, foaming suburb fruit is significantly improved, fried bean curd point slurry temperature is at 70-80 ℃, magma is boiled rear temperature and is reached more than 95 ℃, and traditional fried bean curd process need to be carried out cooling to the slurry after boiling, to reach required some slurry temperature, and the living pulp-water that adds normal temperature also can play the effect that reduces the soya-bean milk temperature, makes slurry reach the requirement of fried bean curd point slurry.By can not only Improving The Quality of Products to the improvement of pulping process, have also reduced simultaneously production cost.
As preferably, described when centrifugal, centrifugal filtration mesh number is the 100-120 order, and centrifugal speed is at 1600-2200 rev/min.By controlling centrifugal order number and speed, the soya-bean milk quality better of acquisition.
As preferably, described immersion is according to the ratio of material-water ratio 1:3-5, soybean to be soaked in water 8-15 hour.
As preferably, described defibrination is stuck with paste for soybean water defibrination being obtained mill.
As preferably, described some slurry is starched under stirring condition for the mixing that the with slurry operation is obtained, (this time point slurry temperature is at 70-80 ℃ to carry out a slurry with magnesium chloride as coagulating agent, point slurry temperature is good), the magnesium chloride addition is the 0.2-0.3% of mixed slurry weight amount, rear standing 15-20 minute of some slurry is made the beans brain.
As preferably, described being compressed to makes with the beans cerebral bean curd base that thickness reaches 2.8-3.2cm, and further to the bean curd base compacting remove excessive moisture.
As preferably, described fried foaming is poured into for the thumbnail that stripping and slicing is obtained and was carried out prefrying 2-3 minute in oil temperature 140-150 ℃ of low temperature oil cauldron, then enters in oil temperature 160-180 ℃ of high temperature oil cauldron frying 2-3 minute, pulls out to drain.
The invention has the beneficial effects as follows: the fried bean curd of production, the hole of having foamed is even, dilatancy good, tissue is fine and smooth, skin is thin soft glutinous, tough and play elasticity, the appearance bright yellow color, entrance is gentle glutinous, and strong beany flavour and salted cake fried in sesame oil flavor is arranged.
The specific embodiment
Below by specific embodiment, technical scheme of the present invention is described in further detail.
In the present invention, if not refer in particular to, the raw material that adopts and equipment etc. all can be buied from market or this area is commonly used.Method in following embodiment if no special instructions, is the conventional method of this area.
Embodiment 1:
(1) soybean screening: the impurity in soybean is screened out totally.
(2) soak: the soybean after according to the ratio of material-water ratio 1:3, step (1) being processed was soaked in water 15 hours.
(3) clean: after step (2) is soaked and completed, first the water of soaking soybean is put driedly, and then with clear water, soybean is rinsed well.
(4) defibrination: the soybean water defibrination that cleans up is obtained mill stick with paste.
(5) centrifugal: will grind and stick with paste by three circulation high speed centrifugations, and throw away bean dregs, and obtain soya-bean milk, centrifugal filtration mesh number is the 100-120 order, and centrifugal speed is at 1600 rev/mins; Obtain the magma of 9-10 Baume degrees (saccharometer is measured and obtained, and represents solid content) after the centrifugal soya-bean milk that obtains of first and second time directly mixes, enter the mashing off operation; The living pulp-water of the centrifugal 1-1.5 of obtaining Baume degrees (saccharometer is measured and obtained), enter the with slurry operation for the third time.
(6) mashing off: with the magma of 9-10 Baume degrees squeeze in stream boiling slurry tank 90 ℃ of boilings 5 minutes ripe slurry.
(7) with slurry: the ripe slurry of 90 ℃ of 85kg and the living pulp-water of 15kg (approximately 15-25 ℃ of normal temperature) are mixed obtain to mix slurry (concentration is at the 7.5-8.5 Baume degrees, and temperature is at 70-80 ℃).
(8) slurry: the mixing slurry carries out a slurry (mix this moment and starch temperature at 70-80 ℃, some slurry temperature is good) with magnesium chloride as coagulating agent under stirring condition, the magnesium chloride addition is 0.2% of mixed slurry weight amount, and rear standing 20 minutes of some slurry is made the beans brain.
(9) compacting: the beans brain is poured in the wooden frame of stand after cloth, watered to evenly, four jiaos are full of.The cloth bag is risen, and then splice is suppressed.Make the bean curd base thickness after compressing reach 2.8-3.2 cm.Adopt slow compression technology to remove bean curd base excessive moisture: to be depressed into hand and to touch infantees and experience the inside bean curd and be extruded when somewhat tight, suspend hydraulic press, continue pressurization after spending 1-2 minute, repeat 2-3 time, make every effort to compacting evenly, last pressure must be longer than 2 minutes, and compacting is about 10 minutes total time.
(10) stripping and slicing: with translating on blank cutter after the bean curd base ravel after compressing, be cut into thumbnail of uniform size, length is respectively 3.0 * 3.0 * 3.0cm, deposits in frame, and every frame holds 10.0 kilograms, sends into fried after shaking up.
(11) fried foaming: thumbnail is slowly poured in oil temperature 140-150 ℃ of low temperature oil cauldron carried out prefrying 2-3 minute, treat that the fried bean curd base is expanded to round shape, then enter in oil temperature 160-180 ℃ of high temperature oil cauldron frying 2-3 minute, fried faint yellow to fried bean curd surface base, when shell is harder, pulls out and drain.
(12) cooling: as to put into 15-20 ℃ of cooling chamber cooling, get finished product.
Embodiment 2:
(1) soybean screening: the impurity in soybean is screened out totally.
(2) soak: the soybean after according to the ratio of material-water ratio 1:5, step (1) being processed was soaked in water 8 hours.
(3) clean: after step (2) is soaked and completed, first the water of soaking soybean is put driedly, and then with clear water, soybean is rinsed well.
(4) defibrination: the soybean water defibrination that cleans up is obtained mill stick with paste.
(5) centrifugal: will grind and stick with paste by three circulation high speed centrifugations, and throw away bean dregs, and obtain soya-bean milk, centrifugal filtration mesh number is the 100-120 order, and centrifugal speed is at 2200 rev/mins; Obtain the magma of 9-10 Baume degrees (saccharometer is measured and obtained, and represents solid content) after the centrifugal soya-bean milk that obtains of first and second time directly mixes, enter the mashing off operation; The living pulp-water of the centrifugal 1-1.5 of obtaining Baume degrees (saccharometer is measured and obtained), enter the with slurry operation for the third time.
(6) mashing off: with the magma of 9-10 Baume degrees squeeze in stream boiling slurry tank 98 ℃ of boilings 2 minutes ripe slurry.
(7) with slurry: the ripe slurry of 98 ℃ of 95kg and the living pulp-water of 5kg (approximately 15-25 ℃ of normal temperature) are mixed obtain to mix slurry (concentration is at the 7.5-8.5 Baume degrees, and temperature is at 70-80 ℃).
(8) slurry: the mixing slurry carries out a slurry (mix this moment and starch temperature at 70-80 ℃, some slurry temperature is good) with magnesium chloride as coagulating agent under stirring condition, the magnesium chloride addition is 0.3% of mixed slurry weight amount, and rear standing 15 minutes of some slurry is made the beans brain.
(9) compacting: the beans brain is poured in the wooden frame of stand after cloth, watered to evenly, four jiaos are full of.The cloth bag is risen, and then splice is suppressed.Make the bean curd base thickness after compressing reach 2.8-3.2 cm.Adopt slow compression technology to remove bean curd base excessive moisture: to be depressed into hand and to touch infantees and experience the inside bean curd and be extruded when somewhat tight, suspend hydraulic press, continue pressurization after spending 1-2 minute, repeat 2-3 time, make every effort to compacting evenly, last pressure must be longer than 2 minutes, and compacting is about 10 minutes total time.
(10) stripping and slicing: with translating on blank cutter after the bean curd base ravel after compressing, be cut into thumbnail of uniform size, length is respectively 3.0 * 3.0 * 3.0cm, deposits in frame, and every frame holds 10.0 kilograms, sends into fried after shaking up.
(11) fried foaming: thumbnail is slowly poured in oil temperature 140-150 ℃ of low temperature oil cauldron carried out prefrying 2-3 minute, treat that the fried bean curd base is expanded to round shape, then enter in oil temperature 160-180 ℃ of high temperature oil cauldron frying 2-3 minute, fried faint yellow to fried bean curd surface base, when shell is harder, pulls out and drain.
(12) cooling: as to put into 15-20 ℃ of cooling chamber cooling, get finished product.
Embodiment 3:
(1) soybean screening: the impurity in soybean is screened out totally.
(2) soak: the soybean after according to the ratio of material-water ratio 1:4, step (1) being processed was soaked in water 10 hours.
(3) clean: after step (2) is soaked and completed, first the water of soaking soybean is put driedly, and then with clear water, soybean is rinsed well.
(4) defibrination: the soybean water defibrination that cleans up is obtained mill stick with paste.
(5) centrifugal: will grind and stick with paste by three circulation high speed centrifugations, and throw away bean dregs, and obtain soya-bean milk, centrifugal filtration mesh number is the 100-120 order, and centrifugal speed is at 2000 rev/mins; Obtain the magma of 9-10 Baume degrees (saccharometer is measured and obtained, and represents solid content) after the centrifugal soya-bean milk that obtains of first and second time directly mixes, enter the mashing off operation; The living pulp-water of the centrifugal 1-1.5 of obtaining Baume degrees (saccharometer is measured and obtained), enter the with slurry operation for the third time.
(6) mashing off: with the magma of 9-10 Baume degrees squeeze in stream boiling slurry tank 95 ℃ of boilings 3 minutes ripe slurry.
(7) with slurry: the ripe slurry of 95 ℃ of 90kg and the living pulp-water of 10kg (approximately 15-25 ℃ of normal temperature) are mixed obtain to mix slurry (concentration is at the 7.5-8.5 Baume degrees, and temperature is at 70-80 ℃).
(8) slurry: the mixing slurry carries out a slurry (mix this moment and starch temperature at 70-80 ℃, some slurry temperature is good) with magnesium chloride as coagulating agent under stirring condition, the magnesium chloride addition is 0.25% of mixed slurry weight amount, and rear standing 18 minutes of some slurry is made the beans brain.
(9) compacting: the beans brain is poured in the wooden frame of stand after cloth, watered to evenly, four jiaos are full of.The cloth bag is risen, and then splice is suppressed.Make the bean curd base thickness after compressing reach 2.8-3.2 cm.Adopt slow compression technology to remove bean curd base excessive moisture: to be depressed into hand and to touch infantees and experience the inside bean curd and be extruded when somewhat tight, suspend hydraulic press, continue pressurization after spending 1-2 minute, repeat 2-3 time, make every effort to compacting evenly, last pressure must be longer than 2 minutes, and compacting is about 10 minutes total time.
(10) stripping and slicing: with translating on blank cutter after the bean curd base ravel after compressing, be cut into thumbnail of uniform size, length is respectively 3.0 * 3.0 * 3.0cm, deposits in frame, and every frame holds 10.0 kilograms, sends into fried after shaking up.
(11) fried foaming: thumbnail is slowly poured in oil temperature 140-150 ℃ of low temperature oil cauldron carried out prefrying 2-3 minute, treat that the fried bean curd base is expanded to round shape, then enter in oil temperature 160-180 ℃ of high temperature oil cauldron frying 2-3 minute, fried faint yellow to fried bean curd surface base, when shell is harder, pulls out and drain.
(12) cooling: as to put into 15-20 ℃ of cooling chamber cooling, get finished product.
By the fried bean curd that the present invention produces, the hole of having foamed is even, dilatancy good, tissue is fine and smooth, skin is thin soft glutinous, tough and play elasticity, the appearance bright yellow color, and entrance is gentle glutinous, and strong beany flavour and salted cake fried in sesame oil flavor is arranged.
The fried bean curd physical and chemical test data that the present invention produces is as follows:
1. sense index
2. physical and chemical index
| Project | Index | Measured value | Estimate |
| Moisture (gram/100 grams) | ≤60 | 44.26 | Qualified |
| Protein (gram/100 grams) | ≥17 | 19.37 | Qualified |
3. sanitary index
| Project | Index | Measured value | Estimate |
| Total plate count (CFU/g) | ≤100000 | 3200 | Qualified |
| Coliform (MPN/100g) | ≤150 | ﹤30 | Qualified |
Above-described embodiment is a kind of better scheme of the present invention, is not that the present invention is done any pro forma restriction, also has other variant and remodeling under the prerequisite that does not exceed the technical scheme that claim puts down in writing.
Claims (7)
1. the preparation technology of a fried bean curd, described preparation technology comprise soybean screening, immersion, cleaning, defibrination, centrifugal, mashing off, with slurry, some slurry, compacting, stripping and slicing, fried foaming and cooling successively, obtain at last fried bean curd, it is characterized in that:
Described centrifugal the paste for the mill that the defibrination operation is obtained passed through three circulation high speed centrifugations, throws away bean dregs, obtains soya-bean milk, obtains the magma of 9-10 Baume degrees after the centrifugal soya-bean milk that obtains of first and second time directly mixes, and enters the mashing off operation; The centrifugal living pulp-water that obtains the 1-1.5 Baume degrees, enter the with slurry operation for the third time;
Described mashing off for the magma of 9-10 Baume degrees is squeezed in stream boiling slurry tank 90-98 ℃ boiling 2-5 minute ripe slurry;
Described with slurry for the ripe slurry of 90-98 ℃ that the mashing off operation is obtained with give birth to pulp-water according to the ripe slurry of weight portion 85-95 part, the proportioning of giving birth to pulp-water 5-15 part mixes to obtain to mix and starches, the inlet point slurry process.
2. the preparation technology of a kind of fried bean curd according to claim 1 is characterized in that: described when centrifugal, centrifugal filtration mesh number is the 100-120 order, and centrifugal speed is at 1600-2200 rev/min.
3. the preparation technology of a kind of fried bean curd according to claim 1 and 2, it is characterized in that: described immersion is for to soak soybean 8-15 hour according to the ratio of material-water ratio 1:3-5 in water.
4. the preparation technology of a kind of fried bean curd according to claim 1 and 2 is characterized in that: described defibrination is stuck with paste for soybean water defibrination being obtained mill.
5. the preparation technology of a kind of fried bean curd according to claim 1 and 2, it is characterized in that: described some slurry is starched under stirring condition for the mixing that the with slurry operation is obtained, carry out a slurry with magnesium chloride as coagulating agent, the magnesium chloride addition is the 0.2-0.3% of mixed slurry weight amount, rear standing 15-20 minute of some slurry is made the beans brain.
6. the preparation technology of a kind of fried bean curd according to claim 5, it is characterized in that: described being compressed to makes with the beans cerebral bean curd base that thickness reaches 2.8-3.2cm, and further to the bean curd base compacting remove excessive moisture.
7. the preparation technology of a kind of fried bean curd according to claim 1 and 2, it is characterized in that: described fried foaming is poured into for the thumbnail that stripping and slicing is obtained and was carried out prefrying 2-3 minute in oil temperature 140-150 ℃ of low temperature oil cauldron, then enter in oil temperature 160-180 ℃ of high temperature oil cauldron frying 2-3 minute, pull out and drain.
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