CN103431072A - Preparation process for sweet potato fried bean curd - Google Patents
Preparation process for sweet potato fried bean curd Download PDFInfo
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- CN103431072A CN103431072A CN2013104282106A CN201310428210A CN103431072A CN 103431072 A CN103431072 A CN 103431072A CN 2013104282106 A CN2013104282106 A CN 2013104282106A CN 201310428210 A CN201310428210 A CN 201310428210A CN 103431072 A CN103431072 A CN 103431072A
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Abstract
The invention discloses a preparation process for sweet potato fried bean curd. The preparation process comprises the following steps: (1) preparing beans; (2) preparing pulps; (3) boiling the pulps; (4) mixing the pulps and cooling; (5) coagulating; (6) pressing bean curd jelly, dicing, frying for foaming, and cooling to obtain the fried bean curd. According to the preparation process, the sweet potato pulps are added into soybean milk, so that the fried bean curd has clean aroma of sweet potatoes, the mouth feel of the fried bean curd is improved, and the nutritional value of the fried bean curd is improved.
Description
Technical field
The present invention relates to food processing technology field, be specifically related to a kind of preparation technology of Ipomoea batatas fried bean curd.
Background technology
Fried bean curd is the fried food of bean curd, is rich in high-quality protein, several amino acids, unrighted acid and phosphatide etc., and the content of iron, calcium is also very high.Long-pending approximately eight cubic centimetres of fried bean curd block, golden yellow color, crust is smooth, interior as silk screen, soft continuous real, high resilience, one pinches agglomeratingly, decontrols reduction, deposits January, not mould constant, both can do to steam, fried, stewed entree, can do again the batching of multiple meat, be the good merchantable brand of meat or fish dinner vegetarian feast dual-purpose.Filling with meat stuffing steamed is the famous dish of feast; Stripping and slicing makes to burn soup, fricassee batching, and soup flavor delicate fragrance, stew not rotten for a long time; Shredded meat, bean sprouts, the mixed stir-fry of vermicelli or cold and dressed with sauce are joined in chopping, and its flavor is brighter.
Preparation technology's flow process of fried bean curd in the middle of existing: defibrination → mashing off → with slurry → slurry → static solidifying → suppress → stripping and slicing → fried foaming → cooling obtains fried bean curd.As the Chinese invention patent that publication number is CN103109938A, the fried bean curd foaming and intumescing that it makes is good, strong beany flavour and salted cake fried in sesame oil flavor is arranged, but make because it only has single raw material soybean, and taste is single, and nutrition is abundant not.
Summary of the invention
Technical problem to be solved by this invention is to provide a kind of preparation technology of Ipomoea batatas fried bean curd, and the fried bean curd of preparing has the taste of Ipomoea batatas, and nutritious, the characteristics that hot gas is low.
For solving the problems of the technologies described above, the technical solution used in the present invention is as follows:
A kind of preparation technology of Ipomoea batatas fried bean curd comprises the following steps:
1) prepare soya-bean milk: will put into fiberizer through the soybean of soaking, clean and carry out defibrination, in defibrination, the volume ratio of water and soybean is 3-5:1;
2) prepare with slurry: by new fresh sweet potatoes making beating, the filtering sweet potato waste, the Ipomoea batatas slurries are standing, after being divided into levels, supernatant liquid is outwelled, obtain sweet potato paste; In weight portion, the red bamboo liquid of the Herba Menthae powder of the mangosteen powder of 0.5-1 weight portion, 0.5-1 weight portion, 1-2 weight portion is added in the sweet potato paste of 15-20 weight portion and fully be uniformly mixed, make with slurry;
3) mashing off: soya-bean milk and with slurry are filtered respectively, then the soya-bean milk after filtering and with slurry are squeezed into respectively in stream boiling slurry tank and carried out mashing off, wherein the temperature in the stream boiling slurry tank of soya-bean milk is 95-100 ℃, boiling 1-3 minute; Temperature in the stream boiling slurry tank of with slurry is 110-120 ℃, boiling 3-5 minute;
4) soya-bean milk after mashing off be take to the ratio that volume ratio is 10-15:1 with slurry and mix, then will mix the slurry processing of lowering the temperature, cool the temperature to 75-85 ℃;
5) will mix slurry under stirring condition, and carry out a slurry with magnesium chloride as coagulating agent and process, the 0.1-0.2% that the addition of magnesium chloride is the mixed slurry weight amount, standing 15-25 minute after the some slurry, make jellied bean curd;
6) by jellied bean curd compacting, stripping and slicing, fried foaming, cooling, obtain fried bean curd.
Preferably, step 2), in, in weight portion, the red bamboo liquid of the Herba Menthae powder of the mangosteen powder of 0.8 weight portion, 0.8 weight portion, 1.5 weight portions is added in the sweet potato paste of 18 weight portions and fully be uniformly mixed.
Preferably, in step 3), the temperature in the stream boiling slurry tank of soya-bean milk is 98 ℃, boiling 2 minutes; Temperature in the stream boiling slurry tank of with slurry is 115 ℃, boiling 4 minutes.
Preferably, in step 4), the ratio that volume ratio that the soya-bean milk after mashing off be take with slurry is 12:1 is mixed, then will mix and starch the processing of lowering the temperature, and cools the temperature to 80 ℃.
Preferably, in step 5), the addition of magnesium chloride is 0.15% of mixed slurry weight amount, and latter standing 20 minutes of some slurry, make jellied bean curd.
Preferably, in step 6), fried bean curd after fried foaming is carried out to the centrifugation de-oiling processing.
Ipomoea batatas contains abundant sugar, cellulose and multivitamin nutrition, wherein beta carotene, vitamin E and vitamin C are especially many, and the lysine that contains of Ipomoea batatas, more much higher than rice, fine flour, also contain very abundant carrotene, can impel the epithelial cell normal mature, suppress the epithelial cell abnormal differentiation, elimination has the oxygen radical of carcinogenesis, stops the combined with protein in carcinogenic substance and nucleus, promotes body immunity to strengthen.
Compared with prior art, the present invention allocates in soya-bean milk by sweet potato paste, makes the delicate fragrance taste of the concrete Ipomoea batatas of fried bean curd, has not only increased the mouthfeel of fried bean curd, has also improved the nutritive value of fried bean curd, and simultaneously, Ipomoea batatas can also be improved the fried foaming effect of fried bean curd; Mangosteen powder, Herba Menthae powder and red bamboo liquid in addition, have clearing heat and moistening lung, an effect greasy, that reduce internal heat of deoiling, and makes the fried bean curd after fried compare the fried bean curd prepared by traditional handicraft, has non-greasy, is difficult for getting angry, digestible characteristics.
The specific embodiment
The present invention is further elaborated for following specific embodiment, but not as a limitation of the invention.
Embodiment 1
1) prepare soya-bean milk: the washing soybean of 20 hours is clean, then to put into fiberizer and carry out defibrination, in defibrination, the volume ratio of water and soybean is 3:1;
2) prepare with slurry: by new fresh sweet potatoes making beating, the filtering sweet potato waste, the Ipomoea batatas slurries are standing, after being divided into levels, supernatant liquid is outwelled, obtain sweet potato paste; In weight portion, the red bamboo liquid of the Herba Menthae powder of the mangosteen powder of 0.5 weight portion, 0.5 weight portion, 1 weight portion is added in the sweet potato paste of 15 weight portions and fully be uniformly mixed, make with slurry;
3) mashing off: soya-bean milk and with slurry are filtered respectively, then the soya-bean milk after filtering and with slurry are squeezed into respectively in stream boiling slurry tank and carried out mashing off, wherein the temperature in the stream boiling slurry tank of soya-bean milk is 95 ℃, boiling 3 minutes; Temperature in the stream boiling slurry tank of with slurry is 110 ℃, boiling 5 minutes;
4) soya-bean milk after mashing off be take to the ratio that volume ratio is 10:1 with slurry and mix, then will mix the slurry processing of lowering the temperature, cool the temperature to 75 ℃;
5) will mix and starch under stirring condition, and carry out a slurry with magnesium chloride as coagulating agent and process, the addition of magnesium chloride is 0.1% of mixed slurry weight amount, and latter standing 15 minutes of some slurry, make jellied bean curd;
6) jellied bean curd is poured in wooden frame, jellied bean curd is evenly distributed, in the compacting of jellied bean curd top splice, remove unnecessary moisture, and moulding.Again the large block bean curd after moulding is carried out to stripping and slicing, be cut into the thumbnail of 3.0X3.0X3.0.Finally the bean curd after stripping and slicing is poured into and carried out friedly in oil cauldron, friedly be faint yellow, shell when harder to the fried bean curd epidermis, pull out and drain, after cooling, obtain product oil bean curd.
Embodiment 2
1) prepare soya-bean milk: the washing soybean of 16 hours is clean, then to put into fiberizer and carry out defibrination, in defibrination, the volume ratio of water and soybean is 4:1;
2) prepare with slurry: by new fresh sweet potatoes making beating, the filtering sweet potato waste, the Ipomoea batatas slurries are standing, after being divided into levels, supernatant liquid is outwelled, obtain sweet potato paste; In weight portion, the red bamboo liquid of the Herba Menthae powder of the mangosteen powder of 0.8 weight portion, 0.8 weight portion, 1.5 weight portions is added in the sweet potato paste of 18 weight portions and fully be uniformly mixed, make with slurry;
3) mashing off: soya-bean milk and with slurry are filtered respectively, then the soya-bean milk after filtering and with slurry are squeezed into respectively in stream boiling slurry tank and carried out mashing off, wherein the temperature in the stream boiling slurry tank of soya-bean milk is 98 ℃, boiling 2 minutes; Temperature in the stream boiling slurry tank of with slurry is 115 ℃, boiling 4 minutes;
4) soya-bean milk after mashing off be take to the ratio that volume ratio is 12:1 with slurry and mix, then will mix the slurry processing of lowering the temperature, cool the temperature to 80 ℃;
5) will mix and starch under stirring condition, and carry out a slurry with magnesium chloride as coagulating agent and process, the addition of magnesium chloride is 0.15% of mixed slurry weight amount, and latter standing 20 minutes of some slurry, make jellied bean curd;
6) jellied bean curd is poured in wooden frame, jellied bean curd is evenly distributed, in the compacting of jellied bean curd top splice, remove unnecessary moisture, and moulding.Again the large block bean curd after moulding is carried out to stripping and slicing, be cut into the thumbnail of 3.0X3.0X3.0.Finally the bean curd after stripping and slicing is poured into and carried out friedly in oil cauldron, friedly be faint yellow, shell when harder to the fried bean curd epidermis, pull out and drain, after cooling, obtain product oil bean curd.
Embodiment 3
1) prepare soya-bean milk: the washing soybean of 17 hours is clean, then to put into fiberizer and carry out defibrination, in defibrination, the volume ratio of water and soybean is 5:1;
2) prepare with slurry: by new fresh sweet potatoes making beating, the filtering sweet potato waste, the Ipomoea batatas slurries are standing, after being divided into levels, supernatant liquid is outwelled, obtain sweet potato paste; In weight portion, the red bamboo liquid of the Herba Menthae powder of the mangosteen powder of 1 weight portion, 1 weight portion, 2 weight portions is added in the sweet potato paste of 20 weight portions and fully be uniformly mixed, make with slurry;
3) mashing off: soya-bean milk and with slurry are filtered respectively, then the soya-bean milk after filtering and with slurry are squeezed into respectively in stream boiling slurry tank and carried out mashing off, wherein the temperature in the stream boiling slurry tank of soya-bean milk is 100 ℃, boiling 1 minute; Temperature in the stream boiling slurry tank of with slurry is 120 ℃, boiling 3 minutes;
4) soya-bean milk after mashing off be take to the ratio that volume ratio is 15:1 with slurry and mix, then will mix the slurry processing of lowering the temperature, cool the temperature to 85 ℃;
5) will mix and starch under stirring condition, and carry out a slurry with magnesium chloride as coagulating agent and process, the addition of magnesium chloride is 0.2% of mixed slurry weight amount, and latter standing 25 minutes of some slurry, make jellied bean curd;
6) jellied bean curd is poured in wooden frame, jellied bean curd is evenly distributed, in the compacting of jellied bean curd top splice, remove unnecessary moisture, and moulding.Again the large block bean curd after moulding is carried out to stripping and slicing, be cut into the thumbnail of 3.0X3.0X3.0.Finally the bean curd after stripping and slicing is poured into and carried out friedly in oil cauldron, friedly be faint yellow, shell when harder to the fried bean curd epidermis, pull out and put into the centrifugation de-oiling machine and carry out the de-oiling processing, after cooling, obtain product oil bean curd.
Claims (6)
1. the preparation technology of an Ipomoea batatas fried bean curd is characterized in that comprising the following steps:
1) prepare soya-bean milk: will put into fiberizer through the soybean of soaking, clean and carry out defibrination, in defibrination, the volume ratio of water and soybean is 3-5:1;
2) prepare with slurry: by new fresh sweet potatoes making beating, the filtering sweet potato waste, the Ipomoea batatas slurries are standing, after being divided into levels, supernatant liquid is outwelled, obtain sweet potato paste; In weight portion, the red bamboo liquid of the Herba Menthae powder of the mangosteen powder of 0.5-1 weight portion, 0.5-1 weight portion, 1-2 weight portion is added in the sweet potato paste of 15-20 weight portion and fully be uniformly mixed, make with slurry;
3) mashing off: soya-bean milk and with slurry are filtered respectively, then the soya-bean milk after filtering and with slurry are squeezed into respectively in stream boiling slurry tank and carried out mashing off, wherein the temperature in the stream boiling slurry tank of soya-bean milk is 95-100 ℃, boiling 1-3 minute; Temperature in the stream boiling slurry tank of with slurry is 110-120 ℃, boiling 3-5 minute;
4) soya-bean milk after mashing off be take to the ratio that volume ratio is 10-15:1 with slurry and mix, then will mix the slurry processing of lowering the temperature, cool the temperature to 75-85 ℃;
5) will mix slurry under stirring condition, and carry out a slurry with magnesium chloride as coagulating agent and process, the 0.1-0.2% that the addition of magnesium chloride is the mixed slurry weight amount, standing 15-25 minute after the some slurry, make jellied bean curd;
6) by jellied bean curd compacting, stripping and slicing, fried foaming, cooling, obtain fried bean curd.
2. the preparation technology of Ipomoea batatas fried bean curd according to claim 1, it is characterized in that: step 2) in, in weight portion, the red bamboo liquid of the Herba Menthae powder of the mangosteen powder of 0.8 weight portion, 0.8 weight portion, 1.5 weight portions is added in the sweet potato paste of 18 weight portions and fully be uniformly mixed.
3. the preparation technology of Ipomoea batatas fried bean curd according to claim 1, it is characterized in that: in step 3), the temperature in the stream boiling slurry tank of soya-bean milk is 98 ℃, boiling 2 minutes; Temperature in the stream boiling slurry tank of with slurry is 115 ℃, boiling 4 minutes.
4. the preparation technology of Ipomoea batatas fried bean curd according to claim 1, it is characterized in that: in step 4), the ratio that volume ratio that the soya-bean milk after mashing off be take with slurry is 12:1 is mixed, then will mix the slurry processing of lowering the temperature, and cools the temperature to 80 ℃.
5. the preparation technology of Ipomoea batatas fried bean curd according to claim 1, it is characterized in that: in step 5), the addition of magnesium chloride is 0.15% of mixed slurry weight amount, after the some slurry standing 20 minutes, makes jellied bean curd.
6. the preparation technology of Ipomoea batatas fried bean curd according to claim 1, is characterized in that: in step 6), fried bean curd after fried foaming is carried out to the centrifugation de-oiling processing.
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| CN2013104282106A CN103431072A (en) | 2013-09-18 | 2013-09-18 | Preparation process for sweet potato fried bean curd |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105432800A (en) * | 2014-09-25 | 2016-03-30 | 曾承旺 | Preparation method of jellied bean curd containing brown sugar and raw ginger |
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| CN101606675A (en) * | 2009-07-11 | 2009-12-23 | 刘志良 | The production method of green tea soycheese |
| CN102283293A (en) * | 2011-07-04 | 2011-12-21 | 刘和勇 | Production method for dried many-flower solomonseal rhizome tea |
| CN102960471A (en) * | 2012-12-19 | 2013-03-13 | 黄丽平 | Bean curd containing dragon fruit and preparation method of bean curd |
| CN103109938A (en) * | 2013-01-18 | 2013-05-22 | 祖名豆制品股份有限公司 | Preparation process of fried bean curd |
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2013
- 2013-09-18 CN CN2013104282106A patent/CN103431072A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101606675A (en) * | 2009-07-11 | 2009-12-23 | 刘志良 | The production method of green tea soycheese |
| CN102283293A (en) * | 2011-07-04 | 2011-12-21 | 刘和勇 | Production method for dried many-flower solomonseal rhizome tea |
| CN102960471A (en) * | 2012-12-19 | 2013-03-13 | 黄丽平 | Bean curd containing dragon fruit and preparation method of bean curd |
| CN103109938A (en) * | 2013-01-18 | 2013-05-22 | 祖名豆制品股份有限公司 | Preparation process of fried bean curd |
Non-Patent Citations (3)
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| 于也: "红薯豆腐的加工技术", 《农村实用技术与信息》 * |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105432800A (en) * | 2014-09-25 | 2016-03-30 | 曾承旺 | Preparation method of jellied bean curd containing brown sugar and raw ginger |
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Application publication date: 20131211 |