CN103621664A - Preparation method for plate-shaped bean curd - Google Patents
Preparation method for plate-shaped bean curd Download PDFInfo
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- CN103621664A CN103621664A CN201310538563.1A CN201310538563A CN103621664A CN 103621664 A CN103621664 A CN 103621664A CN 201310538563 A CN201310538563 A CN 201310538563A CN 103621664 A CN103621664 A CN 103621664A
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Abstract
The invention discloses a preparation method for a plate-shaped bean curd. A processing method comprises the following steps: firstly, washing and immersing raw materials; washing soybeans and filtering to remove impurities; secondly, grinding: finely grinding the soybeans and the water into slurry; thirdly, centrifuging to remove dreg; fourthly, continuously boiling the slurry; sixthly, automatically mixing and washing the slurry; adding a uniform mixing solution of gypsum, glucolactone and potato starch into an automatic filling machine; mixing the mixing solution with the slurry and automatically filling a mixture into a bean curd box; seventhly, solidifying for molding. With the adoption of the manner, the preparation method for the plate-shaped bean curd can be used for effectively improving the water-retaining property of the plate-shaped bean curd to 85% from 72% through adding the potato starch in a suitable ratio, so that a cutting opening of the plate-shaped bean curd keeps smooth, the taste is not rough and the mouth feel is fine and smooth.
Description
Technical field
The present invention relates to a kind of preparation method of food bean curd, particularly a kind of preparation method of plate bean curd.
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.Plate bean curd is more common in market at present, the a large amount of market of farm produce and the wholesale customers of using bean curd of main supply, belong to bulk products without tight packing, therefore passing in time, moisture in bean curd can progressively depart from bean curd internal organizational structure form and dissociate outer to bean curd, be common " water outlet " problem, thereby affected shelf-life, quality, the cost of bean curd, also can cause the decline of CSAT simultaneously.
Summary of the invention
The technical problem that the present invention mainly solves is to provide a kind of preparation method of plate bean curd, has improved traditional plate soybean curd preparing technique, 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 plate bean curd 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 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; Adopt first magma as making raw material, and the concentration of adjusting first magma is 12.5 ~ 13 °;
The 3rd, centrifugal removing slag; Centrifuge by slurries by 100 mesh filter screens is centrifugal removing slag repeatedly, and the centrifugal number of times removing slag must not be less than 3 times;
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, automatically mix punching slurry; In automatic filling machine, add gypsum, the even mixed liquor of glucolactone and farina, by mixed liquor again mixed serum automatic filling in bean curd box;
The 7th, coagulation forming; Utilize coagulating machine that the slurries in bean curd box are frozen into bean curd.
The invention has the beneficial effects as follows: the preparation method that a kind of plate bean curd is provided, by adding the farina of proper proportion in plate bean curd, can be effectively the water-retaining property of plate bean curd be brought up to 85% from 72%, make the otch of plate bean curd keep smooth, taste is without harsh feeling, and delicate mouthfeel is lubricated; In addition, add after farina, the water-retaining property of plate bean curd is after cooling and shaping, and its moisture is lost in 3%, be significantly less than in the past 10%, can improve the shelf life of plate bean curd and client's satisfaction.
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 plate bean curd, and the step of described processing method comprises:
The first, raw material cleaning and dipping; By washing soybean filter residue, remove dirty; 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; Adopt first magma as making raw material, and the concentration of adjusting first magma is 12.5 ~ 13 °;
The 3rd, centrifugal removing slag; Centrifuge by slurries by 100 mesh filter screens is centrifugal removing slag repeatedly, and the centrifugal number of times removing slag must not be less than 3 times;
The 4th, continuous mashing off; Adopt continuous mashing off equipment to heat slurry stage; Adopt eight to connect the continuous plasma burning of tank, the temperature of each soybean milk boiling tank is set as 56 ~ 68 ℃ successively; 68 ~ 70 ℃; 80 ~ 85 ℃; 90 ~ 93 ℃; 95 ~ 100 ℃; 105 ~ 110 ℃; 105 ~ 108 ℃; 98 ~ 100 ℃;
The 5th, filter slurries; By the particle in filter screen elimination slurries;
The 6th, automatically mix punching slurry; In automatic filling machine, add gypsum, the even mixed liquor of glucolactone and farina, by mixed liquor again mixed serum automatic filling in bean curd box;
The 7th, coagulation forming; Utilize coagulating machine that the slurries in bean curd box are frozen into bean curd.
The preparation method of a kind of plate bean curd of the present invention, it has improved traditional Marinated Tofu preparation method, by adding the farina of proper proportion in plate bean curd, can effectively the water-retaining property of plate bean curd be brought up to 85% from 72%, make the otch of plate bean curd keep smooth, taste is without harsh feeling, and delicate mouthfeel is lubricated; In addition, add after farina, the water-retaining property of plate bean curd is after cooling and shaping, and its moisture is lost in 3%, be significantly less than in the past 10%, can improve the shelf life of plate bean curd and client's satisfaction.
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 (1)
1. a preparation method for plate bean curd, 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 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; Adopt first magma as making raw material, and the concentration of adjusting first magma is 12.5 ~ 13 °;
The 3rd, centrifugal removing slag; Centrifuge by slurries by 100 mesh filter screens is centrifugal removing slag repeatedly, and the centrifugal number of times removing slag must not be less than 3 times;
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, automatically mix punching slurry; In automatic filling machine, add gypsum, the even mixed liquor of glucolactone and farina, by mixed liquor again mixed serum automatic filling in bean curd box;
The 7th, coagulation forming; Utilize coagulating machine that the slurries in bean curd box are frozen into bean curd.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310538563.1A CN103621664A (en) | 2013-11-05 | 2013-11-05 | Preparation method for plate-shaped bean curd |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310538563.1A CN103621664A (en) | 2013-11-05 | 2013-11-05 | Preparation method for plate-shaped bean curd |
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| Publication Number | Publication Date |
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| CN103621664A true CN103621664A (en) | 2014-03-12 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201310538563.1A Pending CN103621664A (en) | 2013-11-05 | 2013-11-05 | Preparation method for plate-shaped bean curd |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103931781A (en) * | 2014-04-30 | 2014-07-23 | 贵州龙缘盛豆业有限公司 | Method for preparing lactone bean curd on large scale |
| CN106720424A (en) * | 2016-12-02 | 2017-05-31 | 西昌学院 | The bean curd and its processing method made of potato |
| WO2018098997A1 (en) * | 2016-12-02 | 2018-06-07 | 西昌学院 | Bean curd and dried bean curd made from potatoes and processing method therefor |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102106404A (en) * | 2009-12-28 | 2011-06-29 | 宋晓东 | Preparation method of nutritional colored bean curd |
| CN102106405A (en) * | 2009-12-28 | 2011-06-29 | 宋晓东 | Method for producing fish colored bean curd |
| CN102715253A (en) * | 2012-05-24 | 2012-10-10 | 苏州金记食品有限公司 | Method for preparing white jade bean curd |
-
2013
- 2013-11-05 CN CN201310538563.1A patent/CN103621664A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102106404A (en) * | 2009-12-28 | 2011-06-29 | 宋晓东 | Preparation method of nutritional colored bean curd |
| CN102106405A (en) * | 2009-12-28 | 2011-06-29 | 宋晓东 | Method for producing fish colored bean curd |
| CN102715253A (en) * | 2012-05-24 | 2012-10-10 | 苏州金记食品有限公司 | Method for preparing white jade bean curd |
Non-Patent Citations (1)
| Title |
|---|
| 王继伟等: "复合型凝固剂蔬菜汁豆腐的研制", 《哈尔滨学院学报》 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103931781A (en) * | 2014-04-30 | 2014-07-23 | 贵州龙缘盛豆业有限公司 | Method for preparing lactone bean curd on large scale |
| CN106720424A (en) * | 2016-12-02 | 2017-05-31 | 西昌学院 | The bean curd and its processing method made of potato |
| WO2018098997A1 (en) * | 2016-12-02 | 2018-06-07 | 西昌学院 | Bean curd and dried bean curd made from potatoes and processing method therefor |
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Application publication date: 20140312 |