CN103315070B - Processing method of Tujia dried bean curd - Google Patents
Processing method of Tujia dried bean curd Download PDFInfo
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Abstract
A processing method of Tujia dried bean curd belongs to the technical field of bean product processing, and comprises the technological steps of immersing, pulp refining, pulp filtering, pulp boiling, solidifying, shaping, squeezing, cutting, marinating, blow drying, seasoning, and packaging sterilizing. The method is in favor of the food nutrition balance because of the six-tank continuous boiling of the obtained soybean pulp, guarantees the dried bean curd raw material quality because of the filtration before and after the pulp boiling, can realize the golden color, crisp and tender mouthfeel, fresh, delicious taste, ready-to-eat, easy carrying and easy preservation by commonly utilizing the seasoning and quality guarantee of a Tujia perfume and the seasoning and color adjustment of a golden sauce, maintains the traditional fresh, fragrant, crisp and tender mouthfeel of Tujia dried bean curd, substantially improves the production efficiency and the product quality and solves the easy acetification and difficult preservation problems of dried bean curd by utilizing a modern technology, and is suitable for the popularization.
Description
Technical field
The invention belongs to bean products processing technique field, particularly a kind of processing method of the health spiced dried bean curd of containing medicinal herb components.
Background technology
Bean curd is in the history of the existing two thousand years of China, very popular.Because new fresh bean curd is unfavorable for preserving, little by little, people are further processed into dried bean curd bean curd, and nowadays, dried bean curd in all parts of the country has been that kind is different, of all shapes and colors; Dried bean curd has high protein, and low fat is hypotensive, reducing blood lipid, the effect of norcholesterol.Be raw ripe all can, old children is all suitable, repairing property of health, the delicacy excellent product prolonging life.
In the process of dried bean curd, flavor enhancement, preservative are absolutely necessary, and traditional method generally has Guangdong flavor and spicy taste; Guarantee the quality and adopt anticorrisive agent, the dried bean curd that these methods are produced seems too old, and has the residual potential safety hazard of chemicals; Aspect toning, substantially do not process, or adopt chemical toning element to process, equally also there is potential safety hazard.
Summary of the invention
Technical problem to be solved by this invention is: for the deficiencies in the prior art, in Tofu processing process, do not adopt anticorrisive agent, do not adopt chemical toner yet, and adopt the natural toning seasoning material of guaranteeing the quality, make a kind of dried bean curd with Tujia's characteristic, to enrich people's material life.
For solving the problems of the technologies described above, the technical solution adopted in the present invention is the processing method of a kind of Tujia dried bean curd, by immersion, defibrination, filter pulp, mashing off, solidify, moulding, squeezing, stripping and slicing, stew in soy sauce, dry up, seasoning, packing sterilization totally ten two large processing steps complete, concrete grammar is:
(1) soak: by without worm-eaten, go mouldy and the washing soybean of impurity clean, and with 9-11, doubly measure clear water at normal temperatures and soak, summer, normal-temperature water was soaked 5-6 hour, and spring and autumn normal-temperature water is soaked 6-8 hour, winter, normal-temperature water was soaked 8-10 hour, made the abundant imbibition of soybean.
(2) defibrination: immersion water is drained, then add the equiponderant clear water of soybean after soaking to grind together with soybean, defibrination particle diameter is 3-5 μ m.
(3) filter pulp: repeatedly carry out three centrifugations and remove bean dregs, collect slurries.
(4) mashing off: carry out the continuous plasma burning of six tanks, the first tank is 35 ℃, and later every tank increases progressively 10 ℃, and the temperature of the 6th tank is 98-105 ℃, keeps 5-8 minute; Well-done soya-bean milk is filtered again, remove slag and get slurry.
(5) solidify: when temperature is down to 90-95 ℃, according to the 5%-6% of soya-bean milk weight, getting content is that the coagulating agent of 10-11 ° carries out a slurry.
(6) moulding: solidify rear crouching brain 15 minutes, make Tofu pudding also sedimentation separated with soybean milk water.
(7) squeezing: then rapidly by Tofu pudding impouring dried bean curd mould, and it is high to stack 60-70cm, turns over squeezing after standing 5min, then suppresses 30min with hydraulic press, obtains new fresh bean curd base.
(8) stripping and slicing: new fresh bean curd is required to be cut into bean curd briquet according to product specification.
(9) stew in soy sauce: the 10 parts of boiled Hou Jiang2.8Fen of water Tujia spices are wrapped and carried out infusion with calico according to weight portion, after infusion 20min, in pot, add 100 parts of water, 2.6 parts of golden sauce, 2 portions of salt, 1 portion of chickens' extract, stir, then put into 100 parts of bean curd briquets and carry out stew in soy sauce, stew in soy sauce time 60min, temperature 78-82 ℃; Described Tujia's spices is for mixing 50 parts of 25 parts of anises, 25 parts of kaempferia galamgas, 50 parts of fennel seeds, 10 parts of tsaokos, 10 parts of spiceleafs, 25 parts, cassia bark, 10 parts of cloves, 75 parts, Chinese prickly ash, pepper to form according to weight portion; Described golden sauce does not stop to stir-fry for 75 parts of country-level white granulated sugars being put into pot with 25 parts, brown sugar according to weight portion, until then linear flow adds 75 parts of warm waters, stirs and forms.
(10) dry up: then take out and drain bittern, in 24-30 ℃ of environment, dry up 5-7 hour.
(11) seasoning: dried bean curd is admixed to oily capsicum, and every 100kg dried bean curd is admixed 1-5kg oil capsicum; Described oily capsicum is to get after selected capsicum is dried manually to roll the broken end of broken capsicum; according to weight portion, 2 parts of broken ends of capsicum are added to the ratio of 1 portion of rapeseed oil, vegetable seed rusting is ceased fire during to 120-130 ℃, then add the broken end of capsicum; constantly be stirred to after 100 ℃, standing cooling after and get final product.
(12) pack sterilization: the dried bean curd after seasoning is weighed, carry out again 120 ℃ of constant temperature and pressure 25min sterilizing, then will eat packaging bag and irradiate 30min sterilizing with ultraviolet ray, again dried bean curd is packed into the edible packaging bag after sterilizing, vacuum-pumping and sealing, then cooling vanning warehouse-in, makes Tujia's dried bean curd finished product.
Feature of the present invention and beneficial effect are that soybean defibrination has passed through the continuous plasma burning of six tanks, are conducive to the nutrient balance of food; Before and after plasma burning, all filter, guaranteed the quality of dried bean curd raw material; Particularly adopt Tujia's spices seasoning can guarantee the quality again, adopt golden sauce seasoning can mix colours again, its acting in conjunction makes that product color is golden yellow, mouthfeel is tender and crisp, fresh perfume (or spice) is tasty and refreshing, can instant bagged, be easy to carry about with one and preserve; Both keep traditional fresh, fragrant, crisp, the tender mouthfeel of Tujia's dried bean curd, by modern crafts, rubbed up again, greatly improved production efficiency and product quality, more solved dried bean curd and easily become sour and be difficult for the problem of preserving; Be applicable to large-scale popularization.
The specific embodiment
Below in conjunction with embodiment, the invention will be further described, and following examples are intended to illustrate the present invention rather than limitation of the invention further, should not limit the scope of the invention with this.
Embodiment 1.
First prepare Tujia's spices, anistree 25kg, kaempferia galamga 25kg, fennel seeds 50kg, tsaoko 10kg, spiceleaf 10kg, cassia bark 25kg, cloves 10kg, Chinese prickly ash 75kg, pepper 50kg are mixed.
Prepare golden sauce, country-level white granulated sugar 75kg and brown sugar 25kg are put into pot and do not stop to stir-fry, until then linear flow adds 75kg warm water, stir.
Prepare oily capsicum, after selected capsicum is dried, with manually rolling fragmentation, get the broken last 20kg of capsicum, rapeseed oil 10kg, truce during by vegetable seed rusting to 120 ℃, then add the broken end of capsicum, is constantly stirred to after 100 ℃, standing cooling after and get final product.
Choose without worm-eaten again, go mouldy and the soybean 100kg of impurity, and clean up, soak at normal temperatures with 900kg clear water, soak 5 in normal-temperature water summer, makes the abundant imbibition of soybean; Then immersion water is drained, obtain the soybean that 357.6kg swells, then add 357.6kg clear water to grind together with soybean, defibrination particle diameter is 3-5 μ m; Then repeatedly carry out three centrifugations and remove bean dregs, collect slurries; Slurries are carried out to the continuous plasma burning of six tanks, the first tank is 35 ℃ again, and later every tank increases progressively 10 ℃, and the temperature of the 6th tank is 98 ℃, keeps 8 minutes; Well-done soya-bean milk is filtered again, remove slag and get slurry; When temperature is down to 90 ℃, the coagulating agent 35.76kg that gets content and be 10-11 ° carries out a slurry; Then squat brain 15 minutes, makes Tofu pudding and sedimentation separated with soybean milk water; Follow rapidly by Tofu pudding impouring dried bean curd mould, and it is high to stack 60cm, after standing 5min, turns over squeezing, then with hydraulic press, suppresses 30min, obtains new fresh bean curd base, new fresh bean curd is required to be cut into bean curd briquet according to product specification; Then carry out stew in soy sauce, the boiled Hou Qu 2.8kg of 10kg water Tujia spices is wrapped and carried out infusion with calico, after infusion 20min, in pot, add 100kg water, 2.6kg gold sauce, 2kg salt, 1kg chickens' extract, stir, then put into 100kg bean curd briquet and carry out stew in soy sauce, stew in soy sauce 60min, 78 ℃ of temperature; Then take out and drain bittern, in 24 ℃ of environment, dry up 7 hours; Then dried bean curd is admixed to oily capsicum, every 100kg dried bean curd is admixed 1kg oil capsicum and is carried out seasoning; Finally dried bean curd is weighed, then put into 120 ℃ of constant temperature and pressure case sterilizing 25min, then will eat packaging bag and irradiate 30min sterilizing with ultraviolet ray, again dried bean curd is packed into the edible packaging bag after sterilizing, vacuum-pumping and sealing, then cooling vanning warehouse-in, makes Tujia's dried bean curd finished product.
Embodiment 2.
First prepare Tujia's spices, anistree 50kg, kaempferia galamga 50kg, fennel seeds 100kg, tsaoko 20kg, spiceleaf 20kg, cassia bark 50kg, cloves 20kg, Chinese prickly ash 150kg, pepper 100kg are mixed.
Prepare golden sauce, country-level white granulated sugar 150kg and brown sugar 50kg are put into pot and do not stop to stir-fry, until then linear flow adds 150kg warm water, stir.
Prepare oily capsicum, after selected capsicum is dried, with manually rolling fragmentation, get the broken last 40kg of capsicum, rapeseed oil 20kg, truce during by vegetable seed rusting to 125 ℃, then add the broken end of capsicum, is constantly stirred to after 100 ℃, standing cooling after and get final product.
Choose again without worm-eaten, go mouldy and the soybean 300kg of impurity, and clean up, with 3000kg clear water, soak at normal temperatures, spring normal-temperature water soak 7 hours, make the abundant imbibition of soybean; Then immersion water is drained, obtain the soybean that 1212.1kg swells, then add 1212.1 clear water to grind together with soybean, defibrination particle diameter is 3-5 μ m; Then repeatedly carry out three centrifugations and remove bean dregs, collect slurries; Slurries are carried out to the continuous plasma burning of six tanks, the first tank is 35 ℃ again, and later every tank increases progressively 10 ℃, and the temperature of the 6th tank is 101 ℃, keeps 6.5 minutes; Well-done soya-bean milk is filtered again, remove slag and get slurry; When temperature is down to 93 ℃, the coagulating agent 133.3kg that gets content and be 10-11 ° carries out a slurry; Then squat brain 15 minutes, makes Tofu pudding and sedimentation separated with soybean milk water; Follow rapidly by Tofu pudding impouring dried bean curd mould, and it is high to stack 65cm, after standing 5min, turns over squeezing, then with hydraulic press, suppresses 30min, obtains new fresh bean curd base, new fresh bean curd is required to be cut into bean curd briquet according to product specification; Then carry out stew in soy sauce, the boiled Hou Qu 14kg of 50kg water Tujia spices is wrapped and carried out infusion with calico, after infusion 20min, in pot, add 500kg water, 13kg gold sauce, 10kg salt, 5kg chickens' extract, stir, then put into 500kg bean curd briquet and carry out stew in soy sauce, stew in soy sauce 60min, 80 ℃ of temperature; Then take out and drain bittern, in 27 ℃ of environment, dry up 6 hours; Then dried bean curd is admixed to oily capsicum, every 100kg dried bean curd is admixed 3kg oil capsicum and is carried out seasoning; Finally dried bean curd is weighed, then put into 120 ℃ of constant temperature and pressure case sterilizing 25min, then will eat packaging bag and irradiate 30min sterilizing with ultraviolet ray, again dried bean curd is packed into the edible packaging bag after sterilizing, vacuum-pumping and sealing, then cooling vanning warehouse-in, makes Tujia's dried bean curd finished product.
Embodiment 3.
First prepare Tujia's spices, anistree 250kg, kaempferia galamga 250kg, fennel seeds 500kg, tsaoko 100kg, spiceleaf 100kg, cassia bark 250kg, cloves 100kg, Chinese prickly ash 750kg, pepper 500kg are mixed.
Prepare golden sauce, country-level white granulated sugar 750kg and brown sugar 250kg are put into pot and do not stop to stir-fry, until then linear flow adds 750kg warm water, stir.
Prepare oily capsicum, after selected capsicum is dried, with manually rolling fragmentation, get the broken last 200kg of capsicum, rapeseed oil 100kg, truce during by vegetable seed rusting to 130 ℃, then add the broken end of capsicum, is constantly stirred to after 100 ℃, standing cooling after and get final product.
Choose without worm-eaten again, go mouldy and the soybean 1000kg of impurity, and clean up, soak at normal temperatures with 11000kg clear water, normal-temperature water is soaked 10 hours in the winter time, makes the abundant imbibition of soybean; Then immersion water is drained, obtain the soybean that 3620.7kg swells, then add 3620.7 clear water to grind together with soybean, defibrination particle diameter is 3-5 μ m; Then repeatedly carry out three centrifugations and remove bean dregs, collect slurries; Slurries are carried out to the continuous plasma burning of six tanks, the first tank is 35 ℃ again, and later every tank increases progressively 10 ℃, and the temperature of the 6th tank is 105 ℃, keeps 5 minutes; Well-done soya-bean milk is filtered again, remove slag and get slurry; When temperature is down to 95 ℃, the coagulating agent 434.4kg that gets content and be 10-11 ° carries out a slurry; Then squat brain 15 minutes, makes Tofu pudding and sedimentation separated with soybean milk water; Follow rapidly by Tofu pudding impouring dried bean curd mould, and it is high to stack 70cm, after standing 5min, turns over squeezing, then with hydraulic press, suppresses 30min, obtains new fresh bean curd base, new fresh bean curd is required to be cut into bean curd briquet according to product specification; Then carry out stew in soy sauce, the boiled Hou Qu 28kg of 100kg water Tujia spices is wrapped and carried out infusion with calico, after infusion 20min, in pot, add 1000kg water, 26kg gold sauce, 20kg salt, 10kg chickens' extract, stir, then put into 1000kg bean curd briquet and carry out stew in soy sauce, stew in soy sauce 60min, 82 ℃ of temperature; Then take out and drain bittern, in 30 ℃ of environment, dry up 5 hours; Then dried bean curd is admixed to oily capsicum, every 100kg dried bean curd is admixed 5kg oil capsicum and is carried out seasoning; Finally dried bean curd is weighed, then put into 120 ℃ of constant temperature and pressure case sterilizing 25min, then will eat packaging bag and irradiate 30min sterilizing with ultraviolet ray, again dried bean curd is packed into the edible packaging bag after sterilizing, vacuum-pumping and sealing, then cooling vanning warehouse-in, makes Tujia's dried bean curd finished product.
This product color is golden yellow, mouthfeel is tender and crisp, fresh perfume (or spice) is tasty and refreshing, can instant bagged, be easy to carry about with one and preserve; Both keep traditional fresh, fragrant, crisp, the tender mouthfeel of Tujia's dried bean curd, by modern crafts, rubbed up again, greatly improved production efficiency and product quality, more solved dried bean curd and easily become sour and be difficult for the problem of preserving; Be applicable to large-scale popularization.
Claims (1)
1. the processing method of Tujia's dried bean curd, by immersion, defibrination, filter pulp, mashing off, solidify, moulding, squeezing, stripping and slicing, stew in soy sauce, dry up, seasoning, packing sterilization totally ten two large processing steps complete, it is characterized in that concrete steps are as follows:
(1) soak: by without worm-eaten, go mouldy and the washing soybean of impurity clean, and with 9-11, doubly measure clear water at normal temperatures and soak, summer, normal-temperature water was soaked 5-6 hour, and spring and autumn normal-temperature water is soaked 6-8 hour, winter, normal-temperature water was soaked 8-10 hour, made the abundant imbibition of soybean;
(2) defibrination: immersion water is drained, then add the equiponderant clear water of soybean after soaking to grind together with soybean, defibrination particle diameter is 3-5 μ m;
(3) filter pulp: repeatedly carry out three centrifugations and remove bean dregs, collect slurries;
(4) mashing off: carry out the continuous plasma burning of six tanks, the first tank is 35 ℃, and later every tank increases progressively 10 ℃, and the temperature of the 6th tank is 98-105 ℃, keeps 5-8 minute; Well-done soya-bean milk is filtered again, remove slag and get slurry;
(5) solidify: when temperature is down to 90-95 ℃, according to the 5%-6% of soya-bean milk weight, getting content is that the coagulating agent of 10-11 ° carries out a slurry;
(6) moulding: solidify rear crouching brain 15 minutes, make Tofu pudding also sedimentation separated with soybean milk water;
(7) squeezing: then rapidly by Tofu pudding impouring dried bean curd mould, and it is high to stack 60-70cm, turns over squeezing after standing 5min, then suppresses 30min with hydraulic press, obtains new fresh bean curd base;
(8) stripping and slicing: new fresh bean curd is required to be cut into bean curd briquet according to product specification;
(9) stew in soy sauce: the 10 parts of boiled Hou Jiang2.8Fen of water Tujia spices are wrapped and carried out infusion with calico according to weight portion, after infusion 20min, in pot, add 100 parts of water, 2.6 parts of golden sauce, 2 portions of salt, 1 portion of chickens' extract, stir, then put into 100 parts of bean curd briquets and carry out stew in soy sauce, stew in soy sauce time 60min, temperature 78-82 ℃; Described Tujia's spices is for mixing 50 parts of 25 parts of anises, 25 parts of kaempferia galamgas, 50 parts of fennel seeds, 10 parts of tsaokos, 10 parts of spiceleafs, 25 parts, cassia bark, 10 parts of cloves, 75 parts, Chinese prickly ash, pepper to form according to weight portion; Described golden sauce does not stop to stir-fry for 75 parts of country-level white granulated sugars being put into pot with 25 parts, brown sugar according to weight portion, until then linear flow adds 75 parts of warm waters, stirring forms;
(10) dry up: then take out and drain bittern, in 24-30 ℃ of environment, dry up 5-7 hour;
(11) seasoning: dried bean curd is admixed to oily capsicum, and every 100kg dried bean curd is admixed 1-5kg oil capsicum; Described oily capsicum is to get after selected capsicum is dried manually to roll the broken end of broken capsicum, according to weight portion, 2 parts of broken ends of capsicum are added to the ratio of 1 portion of rapeseed oil, vegetable seed rusting is ceased fire during to 120-130 ℃, then add the broken end of capsicum, constantly be stirred to after 100 ℃, standing cooling after and get final product;
(12) pack sterilization: the dried bean curd after seasoning is weighed, carry out again 120 ℃ of constant temperature and pressure 25min sterilizing, then will eat packaging bag and irradiate 30min sterilizing with ultraviolet ray, again dried bean curd is packed into the edible packaging bag after sterilizing, vacuum-pumping and sealing, then cooling vanning warehouse-in, makes Tujia's dried bean curd finished product.
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| CN103598349A (en) * | 2013-10-29 | 2014-02-26 | 界首市吕长明清真食品有限公司 | Processing method of healthy dried bean curd |
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| CN104522185A (en) * | 2014-12-31 | 2015-04-22 | 重庆市盖博食品有限公司 | Dried bean curd making method |
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| CN105145864A (en) * | 2015-10-19 | 2015-12-16 | 香驰控股有限公司 | Preparation method of spicy dried bean curd |
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| CN107996731A (en) * | 2017-11-22 | 2018-05-08 | 宁波高新区若水智创科技有限公司 | A kind of production method of instant multi-flavour dried bean curd |
| CN109349359A (en) * | 2018-11-28 | 2019-02-19 | 芜湖加瑞食品有限公司 | A kind of preparation method for the dried bean curd that ferments |
| CN111387296A (en) * | 2020-04-16 | 2020-07-10 | 成都香香嘴豆制品有限公司 | Low-fat dried bean curd and preparation method thereof |
| CN112493411A (en) * | 2020-11-13 | 2021-03-16 | 杭州桐庐荣昌食品有限公司 | Soybean crushing and deslagging device and processing method of dried bean curd |
| CN112493414A (en) * | 2020-11-30 | 2021-03-16 | 洛阳市伊水湾农产品开发有限公司 | Marinated dried bean curd and preparation method thereof |
| CN113261648A (en) * | 2021-06-08 | 2021-08-17 | 福州稻花香食品有限公司 | Making process of dried bean curd |
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| CN102204660A (en) * | 2010-03-30 | 2011-10-05 | 蔡发庆 | Cooking flavoring for halogen products |
| CN102405985A (en) * | 2011-10-12 | 2012-04-11 | 王中林 | Production method of preserved dried beancurd |
| CN103039932A (en) * | 2012-12-20 | 2013-04-17 | 黄宵 | Spiced marinating spice |
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