CN103621661A - Preparation method for marinated bean curd - Google Patents
Preparation method for marinated bean curd Download PDFInfo
- Publication number
- CN103621661A CN103621661A CN201310538428.7A CN201310538428A CN103621661A CN 103621661 A CN103621661 A CN 103621661A CN 201310538428 A CN201310538428 A CN 201310538428A CN 103621661 A CN103621661 A CN 103621661A
- Authority
- CN
- China
- Prior art keywords
- slurry
- slurries
- preparation
- bean curd
- bittern
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Beans For Foods Or Fodder (AREA)
Abstract
The invention discloses a preparation method for marinated bean curd. A processing method comprises the following steps: washing and immersing raw materials; grinding; centrifuging and removing dreg; continuously boiling soybean milk; filtering the soybean milk; marinating and washing the soybean milk; solidifying and molding; and pressing and shaping. With the adoption of the manner, according to the preparation method for the marinated bean curd, a traditional marinated bean curd preparation method is improved and a series of problems of immersing, boiling the soybean milk, cooling and marinating the soybean milk are adjusted and are improved so that the structure of proteins in a product is dense; the problems that the product is sour, water is easy to release, the product is easy to go bad, the mouth fee is poor and the like are solved.
Description
Technical field
The present invention relates to the preparation method of a kind of preparation method of food bean curd, particularly a kind of Marinated Tofu.
Background technology
Bean curd is the traditional food of China, up to now, and the history of existing more than 2,100 year.Bean curd protein content is high, and fat is low, has the effects such as hypotensive, norcholesterol, is therefore extensively subject to liking of the people of the world.Bean curd mainly be take soybean as raw material, by grinding, remove slag, boil burning, order halogen, the operation such as condense and make.The bean-curd production technology of different geographical also makes a big difference, and is mainly that the coagulating agent using is different, wherein has gypsum point sizing process, also has bittern point sizing process, gluconic acid alicyclic lactone point sizing process etc.The Marinated Tofu that adopts traditional handicraft to support, easily has tart flavour, and easily water outlet, and perishable, mouthfeel is also relatively coarse.
Summary of the invention
The technical problem that the present invention mainly solves is to provide a kind of preparation method of Marinated Tofu, has improved traditional Marinated Tofu manufacture craft, has solved the problem of product low-quality.
For solving the problems of the technologies described above, the technical scheme that the present invention adopts is: a kind of preparation method of Marinated Tofu is provided, and the step of described processing method comprises:
The first, raw material cleaning and dipping; By washing soybean filter residue, remove dirty;
The second, defibrination; By soybean and water, be finely ground to slurries;
The 3rd, centrifugal removing slag; Slurries are filtered and centrifugal removing slag;
The 4th, continuous mashing off; Adopt continuous mashing off equipment to heat slurry stage;
The 5th, filter slurries; By the particle in filter screen elimination slurries;
The 6th, some slurry punching slurry; At a slurry, rush in slurry process bittern is added in slurries;
The 7th, coagulation forming; Utilize coagulating machine that slurries are frozen into bean curd;
The 8th, pressed sizing; Utilize turnover panel by bean curd pressed sizing.
Preferably, the described first step, the water temperature of soybeans soaking remains on 21 ~ 25 ℃, and corresponding soak time is controlled at 8 ~ 10 hours, or water temperature is remained on to 26 ~ 30 ℃, and corresponding soak time is controlled at 6 ~ 7 hours.
Preferably, described second step, needs to control the concentration of slurries in defibrination process, concentration is remained on to 9 ~ 9.5%.
Preferably, described the 4th step, utilizes continuous mashing off equipment, and minute eight temperature sections heat respectively slurries.
Preferably, described the 6th step, some slurry rushes slurry temperature in slurry process and is controlled at more than 95 ℃, and the operation of simultaneously adding bittern need to be rushed after slurry process starts, within 2 seconds, to some slurry, to rush before slurry process finishes at a slurry and be completed in 2 seconds.
Preferably, the bittern using in described the 6th step is chloride bittern.
The invention has the beneficial effects as follows: the preparation method that a kind of Marinated Tofu is provided, it has improved traditional Marinated Tofu preparation method, some the row problems in immersion, mashing off, cooling, some slurry process have been adjusted, and improved, make the structure of interiors of products protein become more tight, solved product taste acid, easily water outlet, the problem such as perishable, mouthfeel is poor.
The specific embodiment
Below preferred embodiment of the present invention is described in detail, thereby so that advantages and features of the invention can be easier to be it will be appreciated by those skilled in the art that, protection scope of the present invention is made to more explicit defining.
The embodiment of the present invention comprises: a kind of preparation method of Marinated Tofu, and the step of described processing method comprises:
The first, raw material cleaning and dipping; By washing soybean filter residue, remove dirty;
Cleaning and dipping step: 500Kg is placed in to water and soaks, water level need, higher than soybean height 15cm, seethe and clean 3 ~ 5 minutes; Go out decontamination and sewage, add water and repeatedly clean, until soybean smooth surface does not have elephant skin; By the soybeans soaking cleaning up, in clear water, wherein the water temperature of soybeans soaking remains on 21 ~ 25 ℃, and corresponding soak time is controlled at 8 ~ 10 hours, or water temperature is remained on to 26 ~ 30 ℃, and corresponding soak time is controlled at 6 ~ 7 hours.
The second, defibrination; By soybean and water, be finely ground to slurries;
In defibrination process, need to control the concentration of slurries, concentration is remained on to 9 ~ 9.5%; Slurries require slightly thinless, and tentacle does not have granular, and particle is 3 microns of left and right.
The 3rd, centrifugal removing slag; Slurries are filtered also to centrifugal removing slag repeatedly;
The 4th, continuous mashing off; Adopt continuous mashing off equipment to slurries heating for multiple times;
During continuous mashing off, utilize continuous mashing off equipment, make slurries flow through successively eight plasma burning tanks, eight plasma burning tanks heat respectively slurries; Wherein eight plasma burning tank temperature are set as successively: 65 ~ 68 ℃; 68-70 ℃; 80-85 ℃; 90-92 ℃; 95-100 ℃; 98-100 ℃; 118-120 ℃; 105-108 ℃.
The 5th, filter slurries; By the particle in 140 mesh filter screen elimination slurries;
The 6th, some slurry punching slurry; At a slurry, rush in slurry process bittern is added in slurries;
Point slurry rushes slurry temperature in slurry process and is controlled at more than 95 ℃, and the operation of simultaneously adding bittern need to be rushed after slurry process starts, within 2 seconds, to some slurry, to rush before slurry process finishes at a slurry and be completed in 2 seconds; Use therein bittern is chloride bittern.
The 7th, coagulation forming; Utilize coagulating machine that slurries are frozen into bean curd; The setting time of bean curd was at 40 ~ 45 minutes.
The 8th, pressed sizing; Utilize turnover panel by bean curd pressed sizing; To reach in the bean curd turnover panel load plate bean curd basket that solidifies requirement, and wrap nonwoven and be positioned on plastics pallet, repeat above operation bean curd basket is carried out to upper and lower vertical pile (four one decks), self-pressure 20 minutes.And then carry out back-pressure 25 minutes on the pallet of overturning another one from top to bottom.
The preparation method of a kind of Marinated Tofu of the present invention, it has improved traditional Marinated Tofu preparation method, some the row problems in immersion, mashing off, cooling, some slurry process have been adjusted, and improved, make the structure of interiors of products protein become more tight, solved product taste acid, easily water outlet, the problem such as perishable, mouthfeel is poor.
Above-described embodiment is only explanation technical conceive of the present invention and feature; its object is to allow person skilled in the art can understand content of the present invention and be implemented; can not limit the scope of the invention with this; all equivalences that Spirit Essence is done according to the present invention change or modify, and all should be encompassed in protection scope of the present invention.
Claims (6)
1. a preparation method for Marinated Tofu, is characterized in that: the step of described processing method comprises:
The first, raw material cleaning and dipping; By washing soybean filter residue, remove dirty;
The second, defibrination; By soybean and water, be finely ground to slurries;
The 3rd, centrifugal removing slag; Slurries are filtered and centrifugal removing slag;
The 4th, continuous mashing off; Adopt continuous mashing off equipment to heat slurry stage;
The 5th, filter slurries; By the particle in filter screen elimination slurries;
The 6th, some slurry punching slurry; At a slurry, rush in slurry process bittern is added in slurries;
The 7th, coagulation forming; Utilize coagulating machine that slurries are frozen into bean curd;
The 8th, pressed sizing; Utilize turnover panel by bean curd pressed sizing.
2. the preparation method of a kind of Marinated Tofu according to claim 1, it is characterized in that: the described first step, the water temperature of soybeans soaking remains on 21 ~ 25 ℃, and corresponding soak time is controlled at 8 ~ 10 hours, or water temperature is remained on to 26 ~ 30 ℃, and corresponding soak time is controlled at 6 ~ 7 hours.
3. the preparation method of a kind of Marinated Tofu according to claim 1, is characterized in that: described second step, in defibrination process, need to control the concentration of slurries, and concentration is remained on to 9 ~ 9.5%.
4. the preparation method of a kind of Marinated Tofu according to claim 1, is characterized in that: described the 4th step, utilize continuous mashing off equipment, and minute eight temperature sections heat respectively slurries.
5. the preparation method of a kind of Marinated Tofu according to claim 1, it is characterized in that: described the 6th step, point slurry rushes slurry temperature in slurry process and is controlled at more than 95 ℃, and the operation of simultaneously adding bittern need to be rushed after slurry process starts, within 2 seconds, to some slurry, to rush before slurry process finishes at a slurry and be completed in 2 seconds.
6. the preparation method of a kind of Marinated Tofu according to claim 1, is characterized in that: the bittern using in described the 6th step is chloride bittern.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310538428.7A CN103621661A (en) | 2013-11-05 | 2013-11-05 | Preparation method for marinated bean curd |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310538428.7A CN103621661A (en) | 2013-11-05 | 2013-11-05 | Preparation method for marinated bean curd |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103621661A true CN103621661A (en) | 2014-03-12 |
Family
ID=50203393
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310538428.7A Pending CN103621661A (en) | 2013-11-05 | 2013-11-05 | Preparation method for marinated bean curd |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103621661A (en) |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106689407A (en) * | 2016-12-01 | 2017-05-24 | 重庆瑶红食品有限公司 | Preparation method of bean curd |
| CN107114489A (en) * | 2017-07-07 | 2017-09-01 | 邵小平 | A kind of tea bean curd and its preparation technology |
| CN107691669A (en) * | 2017-11-20 | 2018-02-16 | 常海红 | A kind of method that bean product are processed without using defoamer |
| CN107751412A (en) * | 2017-11-20 | 2018-03-06 | 常海红 | A kind of method that bean product are processed using slurry separator |
| CN107801792A (en) * | 2017-11-20 | 2018-03-16 | 常海红 | A kind of method of semi-hand processing bean product |
| CN107801791A (en) * | 2017-11-20 | 2018-03-16 | 常海红 | A kind of method of semi-automatic processing bean product |
| CN114766630A (en) * | 2022-05-09 | 2022-07-22 | 东北农业大学 | Method for making high-fiber whole-bean tofu preserved at normal temperature |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102550698A (en) * | 2010-12-23 | 2012-07-11 | 北京食品科学研究院 | Production method for boxed bean curd and boxed bean curd |
| CN102715251A (en) * | 2012-05-24 | 2012-10-10 | 苏州金记食品有限公司 | White jade bean curd |
-
2013
- 2013-11-05 CN CN201310538428.7A patent/CN103621661A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102550698A (en) * | 2010-12-23 | 2012-07-11 | 北京食品科学研究院 | Production method for boxed bean curd and boxed bean curd |
| CN102715251A (en) * | 2012-05-24 | 2012-10-10 | 苏州金记食品有限公司 | White jade bean curd |
Non-Patent Citations (1)
| Title |
|---|
| 刘珊珊: "《豆腐生产工艺及其副产品加工利用》", 18 June 2014, 黑龙江科学技术出版社 * |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106689407A (en) * | 2016-12-01 | 2017-05-24 | 重庆瑶红食品有限公司 | Preparation method of bean curd |
| CN107114489A (en) * | 2017-07-07 | 2017-09-01 | 邵小平 | A kind of tea bean curd and its preparation technology |
| CN107691669A (en) * | 2017-11-20 | 2018-02-16 | 常海红 | A kind of method that bean product are processed without using defoamer |
| CN107751412A (en) * | 2017-11-20 | 2018-03-06 | 常海红 | A kind of method that bean product are processed using slurry separator |
| CN107801792A (en) * | 2017-11-20 | 2018-03-16 | 常海红 | A kind of method of semi-hand processing bean product |
| CN107801791A (en) * | 2017-11-20 | 2018-03-16 | 常海红 | A kind of method of semi-automatic processing bean product |
| CN114766630A (en) * | 2022-05-09 | 2022-07-22 | 东北农业大学 | Method for making high-fiber whole-bean tofu preserved at normal temperature |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103621661A (en) | Preparation method for marinated bean curd | |
| CN102150803A (en) | Process for producing fresh zanthoxylum oil | |
| CN102613384B (en) | Method for preparing spiral seaweed polypeptide powder by using living spiral seaweeds | |
| CN102488020A (en) | Green bean curd processing technology | |
| CN103610217B (en) | Technology for automatically peeling and processing walnut kernels | |
| CN102715246A (en) | Method for preparing seasoning soya-bean milk | |
| CN103435704A (en) | Production method of pea starch | |
| CN102793136A (en) | Zanthoxylum oil and preparation method thereof | |
| CN103621660A (en) | Preparation method for marinated boxed bean curd | |
| CN103621678A (en) | Protoplasmic lactone bean curd and preparation method thereof | |
| CN102960680B (en) | Multidirectional extraction process for fresh peppers | |
| CN103621665A (en) | Marinated bean curd and preparation method thereof | |
| CN103621664A (en) | Preparation method for plate-shaped bean curd | |
| CN102188023A (en) | Method for separating shells and kernels in leftovers of manually-peeled pecans | |
| CN103621673A (en) | Preparation method of protoplasm lactone tofu | |
| CN103621663A (en) | Marinated boxed bean curd and preparation method thereof | |
| CN105901157A (en) | Coagulator for producing bean products and bean curd prepared therewith | |
| CN102715282A (en) | Processing technology for preparing Tofu by using bean dregs as raw materials | |
| CN104082426A (en) | Method for producing fried bean curds | |
| CN103421196A (en) | Method for extracting high-purity eucommea rubber from eucommea samara | |
| CN102210351B (en) | Bean curd preparation process | |
| CN103621671A (en) | Method for producing ginkgo lactone bean curd | |
| CN110934194A (en) | Enzyme water bean curd and preparation process thereof | |
| CN102524417A (en) | Method for preparing beancurd without vegetable acid | |
| CN103621669A (en) | Plate-shaped bean curd and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20140312 |