CN103798411A - Preparation method of soft beancurd - Google Patents

Abstract

The invention relates to a preparation method of soft beancurd. The method comprises the steps of cutting a full container of soft beancurd finished product into a plurality of small soft beancurd blocks, baking to form a layer of dry beancurd sheet on the surface of each small soft beancurd block. As the soft beancurd with delicate taste is wrapped by the dry beancurd sheet, the weakness that traditional soft beancurd is poor in strength and cannot be severely fried can be overcome; the soft beancurd blocks of different flavors are produced by virtue of the liquid adsorption capacity of the dry beancurd sheet, so that the problems that the flavor of the traditional soft beancurd is single and the seasoning cost is high can be solved, and the application value of the traditional soft beancurd can be improved; a novel product which is similar to dried beancurd can be provided through the technical scheme, and the marketing bottleneck can be broken through.

Description

A kind of soft beancurd preparation method

Technical field

The present invention relates to bean product field, especially a kind of deep working method of soft beancurd finished product, and do not comprise the way of soft beancurd canteen dish.

Background technology

Bean curd, take soybean as raw material, through immersions of selecting materials, mill is stuck with paste, filter, mashing off, some brain, crouching cylinder, squeezes the operation systems such as shaping, take soybean protein as main, white freezing plastic, bean curd originates in China's the Tang Dynasty and then enters Japan, and spread all over the world modern age.

Bean curd large have soft beancurd and the large class of dry bean curd two, every class have again south, north different-style point, soft beancurd south is called tender bean curd, the north is called processed bean curd, dry bean curd south is called a thousand sheets, blinds.Soft beancurd is exactly general bean curd in fact, because water content relative " dry bean curd " is many, so be soft beancurd.

According to the difference of bean curd processed coagulating agent used and the water content of bean curd, traditionally soft beancurd is divided into processed bean curd and tender bean curd.Processed bean curd, claims again bei-tofu, and hard bean curd refers to the bean curd of water content 80%～85%.Generally make coagulating agent with bittern, what also have does coagulating agent with gypsum or sour yellow seriflux, is characterized in that a slurry temperature is high, and more sharply, bean curd hardness is larger in coagulating agent effect, and toughness is stronger, and water content is lower, and taste is more fragrant, and protein content is 7.4%.

Tender bean curd, claims again south bean curd, soft bean curd.The more bean curd of water content that refers generally to make as coagulating agent with gypsum, be characterized in quality delicacy, high resilience, water content is large, general water content is 85%～90%, protein content is more than 5%, and the bean curd packed in box of making as coagulating agent with glucolactone, packed bean curd also belong to the category of tender bean curd.

For the index of quality of soft beancurd, except moisture, also have two, the one, the matter structure parameter of bean curd, two. be the water-retaining property of bean curd.The matter structure parameter of bean curd, intensity, elasticity, coherency, chewiness have directly reflected the mouthfeel of bean curd, and the water retention property of bean curd directly affects the yield of bean curd, circulation and sale.

Bean curd for further processing is generally the less bei-tofu of moisture and half Ganlei's bean curd.Tofu processing goods content is very abundant, according to preparation method, mainly can be divided into and freeze goods (being frozen bean curd), fermented product (being fermented bean curd), spiced and stewed food, frying product, smoked product, alkali infuse product etc.

The production and sales of tradition soft beancurd are mainly divided into 3 types; the case dress soft beancurd of the 1st Zhong Shi large enterprise large-scale production; the board-like tender bean curd of general employing automatically rushes slurry production line streamline and produces; mainly sell to wholesale market and the large supermarket in large and medium-sized city; the medium and small bean curd workshop in the 2nd Zhong Shige great suburbs and counties under the jurisdiction of a large city city; adopt medium and small bean curd machinery production or manual manufacture; mainly sell to the market of farm produce in Ge great suburbs and counties under the jurisdiction of a large city city; the 3rd kind is the soft beancurd of shop front field fabrication; adopt instant bean curd machine in shop front field fabrication, now do cash sale.

Tradition soft beancurd comprises processed bean curd, tender bean curd, inner ester bean curd, their common feature is mouthfeel delicacy, is extensively subject to consumer favor, intensity difference, strongly stirring in the process of soft beancurd piece culinary art, soft beancurd piece is easy to fragmentation, and soft beancurd is generally used for soft beancurd braised in soy sauce, bean curd fish, beancurd soup dish etc. need not stir the occasion of dish, dried bean curd strongly, dry bean curd coarse mouthfeel, does not have soft beancurd to be favored, but dried bean curd, dry bean curd intensity is high, of many uses, dried bean curd, dry bean curd is generally used for strongly stirring the occasion of cooking fried dish, and in actual life, a lot of occasions all require soft beancurd bulk strength high just practical, such as cooking, chafing dish, string flavour passage snack, cold dish snack, characteristic bean curd dish etc., since the dawn of human civilization, and the purposes of soft beancurd and dried bean curd, dry bean curd is compared narrow a lot, soft beancurd market sales volume and dried bean curd, dry bean curd market sales volume is compared inferior a lot, in order to improve the intensity of soft beancurd, in the process that the black workshop of some bean curd makes at soft beancurd, has added the additive that increases soft beancurd intensity, such as bean curd stabilizing agent, bean curd thickener, edible glue etc., although adopted multiple way, still, not from more this improves the intensity of soft beancurd, have also worsened the quality of soft beancurd on the contrary, are detrimental to health.

In addition, tradition soft beancurd taste is single, it is all this taste of soft beancurd, in recent years, in order to change the taste of traditional soft beancurd, there is peanut bean curd in bean curd industry, egg tofu, color fruit vegetable bean curd, the characteristic bean curd such as fish bean curd, wherein, peanut bean curd adopts peanut and soybean to mix defibrination, mashing off, point slurry, solidify and form, egg tofu adopts egg, and to be that raw material is filling form, color fruit vegetable bean curd is in the time that traditional bean curd brain is cased, the mixture that the first place mat one deck fruit in the first bottom at bean curd die box or grates vegetables form, then cover one deck jellied bean curd and squeeze moulding in the above, fish bean curd is to stir using fish as raw material to pulverize to be made, above-mentioned characteristic bean curd is all that the different raw material of conversion are made different bean curd, shortcoming: the cost of raw material is high, mainly to make source from soft beancurd to start to change raw material, in soft beancurd manufacturing process, water consumption is large, raw material run off large, the cost of raw material is far away higher than soybean cost, the soft beancurd price of working it out is like this high, market development space is little, although people have done permanent unremitting effort on the traditional soft beancurd taste of change, but still produce little effect, the leading position of tradition soft beancurd on soft beancurd market still cannot replace, up to now, still do not have with low cost, and the abundant soft beancurd of taste occurs it being because following reason: 1. from habits and customs, the main forms of soft beancurd is that soft beancurd take wooden bean curd box and plastics bean curd box dress is as main, for a long time, soft beancurd is all to sell according to client's the soft beancurd piece that need to cut corresponding weight, therefore, soft beancurd has been a kind of quotidian product, people's thinking is fettered, rare people pays close attention to present situation and the development of soft beancurd, 2. adopt and change the way of traditional soft beancurd raw material types to change soft beancurd taste cost high, be difficult to adapt to market competition, 3. the water content of soft beancurd is large, its water content is more than 80%, therefore, soft beancurd interior section and near the part moisture on the soft beancurd surface state that all reached capacity, be difficult to absorb to the external world moisture, if soft beancurd is immersed in seasoned liquid, soft beancurd is very poor to the absorbability of seasoned liquid, almost cannot absorb extraneous seasoned liquid, based on above-mentioned 3 kinds of reasons, current soft beancurd still keeps this taste state of traditional soft beancurd.

Summary of the invention

The technical problem to be solved in the present invention is to provide one can improve soft beancurd intensity, can produce again a kind of material for increasing the various kinds of soft beancurd, and method to this mass treatment, improves traditional soft beancurd use value, promotion.

In order to solve the problems of the technologies described above, the present invention is achieved through the following technical solutions:

A kind of soft beancurd preparation method, it is characterized in that: described preparation method comprises the following steps: step 1, the soft beancurd of large volume (2) is made to soft beancurd (2) take this large volume little soft beancurd piece (3) as object of reference, the operating process of this step 1: the 1. soft beancurd of this large volume (2) is cut into soft beancurd (2) take this large volume little soft beancurd piece (3) as object of reference, the process conditions of this step 1: the moisture content scope of the soft beancurd (2) of this large volume: 80%～90%, the moisture content scope of this little soft beancurd piece (3): 80%～90%, step 2, start baking, the operating process of this step 2: 1. this little soft beancurd piece (3) is sent in roasting plant (7), the process conditions of this step 2: baking heat transmission medium: gas, step 3, stop baking, the operating process of this step 3: the 1. soft beancurd piece being made up of the skin of soya-bean milk (6) and internal water bean curd (5) is sent from this roasting plant (7), the process conditions of this step 3: the thickness of the skin of soya-bean milk (6) reaches thickness range: 0.5 millimeter～2 millimeters, and the moisture content of this skin of soya-bean milk (6) reaches moisture content scope: 40%～60%, step 4, the soft beancurd piece being made up of the skin of soya-bean milk (6) and internal water bean curd (5) is further processed, the process conditions of step 4: the moisture content scope of this internal water bean curd (5): 80%～90%, the moisture content scope of this skin of soya-bean milk (6): 40%～60%, the thickness range of this skin of soya-bean milk (6): 0.5 millimeter～2 millimeters.

Further technical characterictic as step 4 of the present invention: described further processing comprises the soft beancurd piece seasoning processing being made up of the skin of soya-bean milk (6) and internal water bean curd (5).

The further technical characterictic of the soft beancurd piece seasoning processing being formed by the skin of soya-bean milk (6) and internal water bean curd (5) as the present invention: described seasoning processing comprises the following steps: step 1, to be somebody's turn to do the soft beancurd piece being formed by the skin of soya-bean milk (6) and internal water bean curd (5) fried with various types of condiment solution immersions or various types of flavored oils respectively, the operating process of this step 1: 1. send in condiment solution or flavored oils being somebody's turn to do the soft beancurd piece being formed by the skin of soya-bean milk (6) and internal water bean curd (5), 2. the process conditions of this step 1: this condiment solution concentration scope: 70%～86%, this flavored oils's concentration range: 80%～93%, this condiment solution soak time scope: 20 points～3 hours, condiment solution soaking temperature scope: 20 ℃～35 ℃, 83 ℃～100 ℃, the fried time range of this flavored oils: 20 seconds～40 seconds, this flavored oils's frying temperature scope: 90 ℃～100 ℃, step 2, dry this soft beancurd piece surface baking of pulling out from condiment solution or natural evaporation are dried, or dry this soft beancurd piece surface baking of pulling out from flavored oils or natural evaporation are dried, in this step 2, toast dry operating process: 1. the soft beancurd piece that this process is soaked to seasoning or fried seasoning is pulled out from this condiment solution or flavored oils, 2. the soft beancurd piece of this being pulled out from condiment solution or flavored oils is sent in roasting plant (7), 3. this is soaked from condiment solution or flavored oils in fried soft beancurd piece from this roasting plant (7), send, the dry operating process of natural evaporation in this step 2: 1. this condiment solution immersion or the fried soft beancurd piece of flavored oils are pulled out from this condiment solution or this flavored oils, the process conditions of this step 2: toast dry temperature range: 80 ℃～120 ℃, toast dry time range: 30 seconds～10 minutes, the temperature range that natural evaporation is dry: 20 ℃～46 ℃, the time range that natural evaporation is dry: more than 50 minutes.

Further technology characteristics as step 1 of the present invention: the soft beancurd (2) of this large volume is made by mould (1), soft beancurd (2) weight range of the large volume of a unit volume: 8 jin～60 jin, the thickness range of this little soft beancurd piece (3): 8 millimeters/piece～15 millimeter/piece, this little soft beancurd piece (3) weight range: 60 grams/piece～500 gram/piece.

Technical characterictic as moisture content of the present invention: the computing formula of moisture content: W=(S-G)/G × 100%, wherein: W---moisture content, S---the weight of wet soft beancurd, the weight of G---theoretically dry soft beancurd.

Further technology characteristics as step 2 of the present invention: roasting mode: power drive air cooking, baking wind speed range: 0.2 meter per second～0.7 meter per second, baking gas humidity scope: 50%～70%.

Further technology characteristics as step 2 of the present invention: baking temperature scope: 100 ℃～300 ℃.

Further technology characteristics as step 3 of the present invention: baking time scope: 20 minutes～50 minutes.

Further technical characterictic as this condiment solution in the present invention: described condiment solution is divided into 3 types: the boiling condiment solution of 1.83 ℃～100 ℃, 2. the fermentation condiment solution having fermented 60 days～80 days, 3. temperature range: the instant condiment solution of 20 ℃～35 ℃.

Technical characterictic as the seasoning processing in the further processing of step 4 of the present invention: described condiment solution comprises: chafing dish bottom flavorings flavoring solution, spiced condiment solution, peanut flavoring solution, flavoring solution with sweet and sour flavor, bubble green pepper flavoring solution, sauerkraut flavoring solution, snow pear flavoring solution, banana flavoring solution, grape flavoring solution, loquat flavoring solution, pineapple flavoring solution, strawberry flavoring solution, honeysuckle condiment solution, this flavored oils comprises: pericarpium zanthoxyli schinifolii flavored oils, peanut flavored oils, sesame flavored oils.

The beneficial effect of technical scheme provided by the invention is as follows:

The technical program is converted to traditional soft beancurd by a kind of approximate way with the roasting a kind of soft beancurd that is coated with seasoning condiment of household microwave oven of catering field and makes field, to traditional soft beancurd technological transformation, and overcome the technical problem that long-term puzzlement soft beancurd is sold, since history, soft beancurd is all take bean curd wooden case as unit, take plastics bean curd box as unit, type of sale take polybag as unit splendid attire, the common specification of case dress soft beancurd has 18 jin/case, 36 jin/case, 45 jin/case, greatly, in, the soft beancurd workshop of micropolis is numerous, dog-eat-dog, soft beancurd market lacks again innovative product simultaneously, there is the unsalable phenomenon of soft beancurd, the technical program is broken people's conventional thought pattern, the technical scheme of innovation is proposed: first by the moisture content scope of case dress: 80%～90% large volume soft beancurd cuts into some moisture content scopes: 80%～90% little soft beancurd piece, the soft beancurd piece cutting down is similar with dried bean curd external form, then batch high-temperature baking, through the little soft beancurd piece surface moisture evaporation of high-temperature baking, form one deck moisture content scope: 40%～60%, thickness range: the skin of soya-bean milk of 0.5 millimeter～2 millimeters, the skin of soya-bean milk water imbibition being obtained by baking dehydration is strong.Because this skin of soya-bean milk wraps up moisture content scope: 80%～90% soft beancurd, has improved soft beancurd piece bulk strength, so this soft beancurd piece is difficult for broken, has complied with market demand.

Utilize the adsorption capacity of this dry bean curd skin to seasoned liquid, select multiple condiment solution and flavored oils, can make the soft beancurd piece of different taste, owing to only there being this skin of soya-bean milk absorption flavoring, the internal water bean curd of this skin of soya-bean milk parcel still keeps this taste of soft beancurd state of delicate mouthfeel, therefore save seasoning condiment, significantly reduce production costs.Contain chafing dish bottom flavorings flavoring solution, spiced condiment solution, flavoring solution with sweet and sour flavor, bubble green pepper flavoring solution, sauerkraut flavoring solution, pericarpium zanthoxyli schinifolii flavoring solution, peanut flavoring solution, the little soft beancurd piece of sesame flavoring solution, the in the situation that of the strong cooking fried dish of high temperature, local flavor is better, is difficult for fragmentation, is applicable to cooking, scald chafing dish, string flavour passage snack, the occasions such as cold dish snack, on the contrary, although the soft beancurd piece intensity that contains fruit condiment is high, are not suitable for high-temperature cooking, because fruit can be spoiled under the condition of high temperature, worsen the mouthfeel of soft beancurd piece, contain snow pear flavoring solution, banana flavoring solution, grape flavoring solution, loquat flavoring solution, pineapple flavoring solution, the soft beancurd piece of strawberry flavoring solution is applicable to doing characteristic leisure snack, without adding other condiment, the soft beancurd piece that contains honeysuckle condiment solution is applicable to cooking health food, because honeysuckle is the clearing heat and detoxicating good medicine of everybody knows, what more than enumerate is part preferred embodiment.As can be seen here, can make polytype little soft beancurd piece according to the technical program, change the single present situation of traditional soft beancurd taste.

In sum, the little soft beancurd piece of making according to the technical program is compared with traditional soft beancurd, have the following advantages: soft beancurd is through high-temperature baking, intensity is high, is difficult for fragmentation, and purposes is more extensive, soft beancurd multiple tastes, seasoning is with low cost, and differential competition comes into the market, and breaks through traditional soft beancurd market sale bottleneck.

Soft beancurd market competition is very fierce, some bad businessmans in order to seek survival in fierce market competition, reduce production costs by every possible means, improve the market competitiveness, by adding soft beancurd additive, reach the object that improves soft beancurd intensity and quality, bread is the staff of life, and food security is basis of people's livelihood, and the technical program looks for another way, adopt non-harmful physical method to improve soft beancurd intensity, met the demand of consumers in general to green health food.

Accompanying drawing explanation

For making object of the present invention, technical scheme and advantage are clearer, and below in conjunction with the drawings and specific embodiments, the present invention is described in further detail.

Fig. 1 is the making flow chart of the little soft beancurd piece of all kinds of the present invention.

Fig. 2 is that the present invention makes moisture content scope: the process schematic diagram of 80%～90% little soft beancurd piece.

Fig. 3 is the bake process schematic diagram of the little soft beancurd piece of the present invention.

Fig. 4 is the present invention with moisture content scope: the little soft beancurd piece of 40%～60% skin of soya-bean milk is dipped into the dry process schematic diagram of baking from condiment solution.

Fig. 5 is the present invention with moisture content scope: the little soft beancurd piece of 40%～60% skin of soya-bean milk is dipped into the dry process schematic diagram of natural evaporation from condiment solution.

Fig. 6 is the present invention with moisture content scope: the little soft beancurd piece of 40%～60% skin of soya-bean milk is fried to the dry process schematic diagram of baking from flavored oils.

Fig. 7 is the present invention with moisture content scope: the little soft beancurd piece of 40%～60% skin of soya-bean milk is fried to the dry process schematic diagram of natural evaporation from flavored oils.

The specific embodiment

Described preparation method comprises the following steps: step 1, the soft beancurd of large volume 2 is made to the little soft beancurd piece 3 take the soft beancurd 2 of this large volume as object of reference, the operating process of this step 1: the 1. soft beancurd of this large volume 2 is cut into the little soft beancurd piece 3 take the soft beancurd 2 of this large volume as object of reference, the process conditions of this step 1: the moisture content scope of the soft beancurd 2 of this large volume: 80%～90%, the moisture content scope of this little soft beancurd piece 3: 80%～90%, step 2, start baking, the operating process of this step 2: 1. this little soft beancurd piece 3 is sent in roasting plant 7, the process conditions of this step 2: baking heat transmission medium: gas, step 3, stop baking, the operating process of this step 3: the 1. soft beancurd piece being made up of the skin of soya-bean milk 6 and internal water bean curd 5 is sent from this roasting plant 7, the process conditions of this step 3: the thickness of the skin of soya-bean milk 6 reaches thickness range: 0.5 millimeter～2 millimeters, and the moisture content of this skin of soya-bean milk 6 reaches moisture content scope: 40%～60%, step 4, the soft beancurd piece being made up of the skin of soya-bean milk 6 and internal water bean curd 5 is further processed, the process conditions of step 4: the moisture content scope of this internal water bean curd 5: 80%～90%, the moisture content scope of this skin of soya-bean milk 6: 40%～60%, the thickness range of this skin of soya-bean milk 6: 0.5 millimeter～2 millimeters.

Further technical characterictic as step 4 of the present invention: described further processing comprises the soft beancurd piece seasoning processing being made up of the skin of soya-bean milk 6 and internal water bean curd 5.

The further technical characterictic of the soft beancurd piece seasoning processing being formed by the skin of soya-bean milk 6 and internal water bean curd 5 as the present invention: described seasoning processing comprises the following steps: step 1, this soft beancurd piece being made up of the skin of soya-bean milk 6 and internal water bean curd 5 is fried with various types of condiment solution immersions or various types of flavored oils respectively, the operating process of this step 1: 1. this soft beancurd piece being made up of the skin of soya-bean milk 6 and internal water bean curd 5 is sent in condiment solution or flavored oils, 2. the process conditions of this step 1: this condiment solution concentration scope: 70%～86%, this flavored oils's concentration range: 80%～93%, condiment solution soak time scope: 20 minutes～3 hours, condiment solution soaking temperature scope: 20 ℃～35 ℃, 83 ℃～100 ℃, the fried time range of this flavored oils: 20 seconds～40 seconds, this flavored oils's frying temperature scope: 90 ℃～100 ℃, step 2, dry this soft beancurd piece surface baking of pulling out from condiment solution or natural evaporation are dried, or dry this soft beancurd piece surface baking of pulling out from flavored oils or natural evaporation are dried, in this step 2, toast dry operating process: 1. the soft beancurd piece that this process is soaked to seasoning or fried seasoning is pulled out from this condiment solution or flavored oils, 2. the soft beancurd piece of this being pulled out from condiment solution or flavored oils is sent in roasting plant 7, 3. this is soaked in condiment solution or flavored oils in fried soft beancurd piece from this roasting plant 7, send, the dry operating process of natural evaporation in this step 2: 1. this condiment solution immersion or the fried soft beancurd piece of flavored oils are pulled out from this condiment solution or this flavored oils, the process conditions of this step 2: toast dry temperature range: 80 ℃～120 ℃, toast dry time range: 30 seconds～10 minutes, the temperature range that natural evaporation is dry: 20 ℃～46 ℃, the time range that natural evaporation is dry: more than 30 minutes.

Further technology characteristics as step 1 of the present invention: the soft beancurd 2 of this large volume is made by mould 1, soft beancurd 2 weight ranges of the large volume of a unit volume: 8 jin～60 jin, the thickness range of this little soft beancurd piece 3: 8 millimeters/piece～15 millimeter/piece, these little soft beancurd piece 3 weight ranges: 60 grams/piece～500 gram/piece.

Technical characterictic as moisture content of the present invention: the computing formula of moisture content: W=(S-G)/G × 100%, wherein: W---moisture content, S---the weight of wet soft beancurd, the weight of G---theoretically dry soft beancurd.

Further technology characteristics as step 2 of the present invention: roasting mode: power drive air cooking, baking wind speed range: 0.2 meter per second～0.7 meter per second, baking gas humidity scope: 50%～70%.

Further technology characteristics as step 2 of the present invention: baking temperature scope: 100 ℃～300 ℃.

Further technology characteristics as step 3 of the present invention: baking time scope: 20 minutes～50 minutes.

Further technical characterictic as this seasoning soln in the present invention: described seasoning soln is divided into 3 types: the boiling condiment solution of 1.83 ℃～100 ℃, 2. the fermentation condiment solution having fermented 60 days～80 days, 3. temperature range: the instant condiment solution of 20 ℃～35 ℃.

Flavoring technology feature as the further processing of step 4 of the present invention: described condiment solution comprises: chafing dish bottom flavorings flavoring solution, spiced condiment solution, peanut flavoring solution, flavoring solution with sweet and sour flavor, bubble green pepper flavoring solution, sauerkraut flavoring solution, snow pear flavoring solution, banana flavoring solution, grape flavoring solution, loquat flavoring solution, pineapple flavoring solution, strawberry flavoring solution, honeysuckle condiment solution, this flavored oils comprises: pericarpium zanthoxyli schinifolii flavored oils, peanut flavored oils, sesame flavored oils.

Embodiment 1

Instant soft beancurd piece is made

From Fig. 2 and Fig. 3, the soft beancurd 2 of being suppressed by mould 1, if the weight of this soft beancurd 2: 18 jin, the step of this embodiment is as follows: step 1, the soft beancurd of this large volume 2 is made to the little soft beancurd piece 3 take the soft beancurd 2 of this large volume as object of reference, the operating process of this step 1: 1. 18 jin of soft beancurds 2 of this large volume are cut into the 250 grams/piece of 36 weight take 18 jin of soft beancurds 2 of this large volume as object of reference, the little soft beancurd piece 3 of 10 millimeters/piece of thickness, the result of the test of this step 1: the moisture content 82.5% of 18 jin of soft beancurds 2 of this large volume, 250 grams/piece of this weight, the moisture content 82.3% of the little soft beancurd piece 3 of 10 millimeters/piece of thickness, step 2, start baking, the operating process of this step 2: 1. by 250 grams/piece of this weight, 36 little soft beancurd pieces 3 of 10 millimeters/piece of thickness are sent in roasting plant 7, the result of the test of this step 2: baking heat transmission medium: air, roasting mode: power drive air cooking, baking wind speed 0.2 meter per second, 120 ℃ of baking temperatures, baking air humidity 63%, step 3, stop baking, the operating process of this step 3: 1. these the 36 soft beancurd pieces that are made up of the skin of soya-bean milk 6 and internal water bean curd 5 are sent from this roasting plant 7, the result of the test of this step 3: this moisture content scope: 80%～90% little soft beancurd piece 3 changes into the soft beancurd piece being made up of internal water bean curd 5 and the skin of soya-bean milk 6 in baking, the thickness of this skin of soya-bean milk 6 reaches 0.6 millimeter, and moisture content reaches 55%, baking time 22 minutes, step 4, these the 36 soft beancurd pieces that are made up of the skin of soya-bean milk 6 and internal water bean curd 5 are refrigerated, stew in soy sauce, packing, the result of the test of this step 4: the moisture content 80% of this internal water bean curd 5, the moisture content 55% of this skin of soya-bean milk 6, 0.6 millimeter of the thickness of this skin of soya-bean milk 6.

Embodiment 2

Chafing dish bottom flavorings taste soft beancurd piece is made

From Fig. 2, Fig. 3, Fig. 4, the soft beancurd 2 that mould 1 is suppressed, if the weight of this soft beancurd 2: 30 jin, seasoning soln soaking container 8 is loaded with chafing dish bottom flavorings flavoring solution: the finished product chafing dish bottom flavorings of chafing dish bottom flavorings manufacturer production, specification: 1,000 grams/bag, select 6 bags of chafing dish bottom flavorings to blend 28 jin of drinking water, be brewed into the boiling condiment solution of 90 ℃.The step of this embodiment is as follows: step 1, the soft beancurd of this large volume 2 is made to the little soft beancurd piece 3 take the soft beancurd 2 of this large volume as object of reference, the operating process of this step 1: 1. 30 jin of soft beancurds 2 of this large volume are cut into the 80 grams/piece of 187 weight take 30 jin of soft beancurds 2 of this large volume as object of reference, the little soft beancurd piece 3 of 8 millimeters/piece of thickness, the result of the test of this step 1: the moisture content 85% of 30 jin of soft beancurds 2 of this large volume, 80 grams/piece of this weight, the moisture content 84.2% of the little soft beancurd piece 3 of 8 millimeters/piece of thickness, step 2, start baking, the operating process of this step 2: 1. by 80 grams/piece of this 187 weight, the little soft beancurd piece 3 of 8 millimeters/piece of thickness is sent in roasting plant 7, the result of the test of this step 2: baking heat transmission medium: air, roasting mode: power drive air cooking, baking wind speed 0.3 meter per second, 200 ℃ of baking temperatures, baking air humidity 55%, step 3, stop baking, the operating process of this step 3: the 1. little soft beancurd piece these 187 being made up of the skin of soya-bean milk 6 and internal water bean curd 5 is sent from this roasting plant 7, the result of the test of this step 3: this moisture content scope: 80%～90% little soft beancurd piece 3 changes into the soft beancurd piece being made up of internal water bean curd 5 and the skin of soya-bean milk 6 in baking, the thickness of this skin of soya-bean milk 6 reaches 1.2 millimeters, and moisture content reaches 46%, baking time 35 minutes, step 4, these the 187 soft beancurd pieces that are made up of the skin of soya-bean milk 6 and internal water bean curd 5 are soaked to seasoning with chafing dish flavoring solution, the operating process of this step 4: 1. these the 187 soft beancurd pieces that are made up of the skin of soya-bean milk 6 and internal water bean curd 5 are sent in this chafing dish bottom flavorings flavoring solution soaking container 8, the result of the test of this step 4: the internal water bean curd moisture content 82% of this soft beancurd piece, the skin of soya-bean milk 6 moisture content 46% of this soft beancurd piece, 1.2 millimeters of the thickness of this skin of soya-bean milk 6, chafing dish bottom flavorings flavoring solution concentration 86%, soak time 20 minutes, 87 ℃ of condiment solution soaking temperatures, step 5, by dry these the 187 soft beancurd piece surface bakings of pulling out from chafing dish bottom flavorings flavoring solution, the baking drying process process of this step 5: 1. these 187 are pulled out from this chafing dish bottom flavorings flavoring solution through the soft beancurd piece that soaks seasoning, 2. these the 187 soft beancurd pieces of pulling out from chafing dish bottom flavorings flavoring solution are sent in roasting plant 7, 3. these the 187 soft beancurd pieces that soak in chafing dish bottom flavorings flavoring solution are sent from this roasting plant 7, the result of the test of this step 5: 80 ℃ of baking baking temperatures, toast 3 minutes drying times.

Embodiment 3

Taste soft beancurd piece with sweet and sour flavor is made

From Fig. 2, Fig. 3, Fig. 4 is known, the soft beancurd 2 that mould 1 is suppressed, if the weight of this soft beancurd 2: 10 jin, condiment solution soaking container 8 is loaded with flavoring solution with sweet and sour flavor, this flavoring solution materials with sweet and sour flavor: 1 kilogram, sauerkraut, 1.5 kilograms, grass carp, 500 grams of bubble greens pepper, 250 grams, Chinese prickly ash, 200 grams, ginger, anistree 200 grams, 100 grams, shallot, 100 grams of fennel seeds seeds, 50 grams of cooking wine, 50 grams of chickens' extracts, 100 grams of salt, 8 kilograms of drinking water, this flavoring solution method for making with sweet and sour flavor: 1. 500 grams of the greens pepper of 1 kilogram, sauerkraut being cut into slices and steeped, 250 grams, Chinese prickly ash, 200 grams, ginger, anistree 200 grams, 100 grams, garlic, 100 grams of fennel seeds seeds, 50 grams of cooking wine, 200 grams of salt, after 50 grams of mixing of chickens' extract, blend 8 kilograms of drinking water, then putting into container sealing boiled about 15 minutes, until various batching fragrance is fully dissolved in drinking water, 2. 1.5 kilograms, grass carp is cut into sheet, then put into the boiling condiment solution that this container is brewed into 85 ℃.The step of this embodiment is as follows: step 1, the soft beancurd of this large volume 2 is made to the little soft beancurd piece 3 take the soft beancurd 2 of this large volume as object of reference, the operating process of this step 1: 1. 10 jin of soft beancurds 2 of this large volume are cut into the 150 grams/piece of 33 weight take 10 jin of soft beancurds 2 of this large volume as object of reference, the little soft beancurd piece 3 of 12 millimeters/piece of thickness, the result of the test of this step 1: the moisture content 88% of 10 jin of soft beancurds 2 of this large volume, 150 grams/piece of this weight, the moisture content 87.6% of the little soft beancurd piece 3 of 12 millimeters/piece of thickness, step 2, start baking, the operating process of this step 2: 1. by 150 grams/piece of this 33 weight, the little soft beancurd piece 3 of 12 millimeters/piece of thickness is sent in roasting plant 7, the result of the test of this step 2: baking heat transmission medium: air, roasting mode: power drive air cooking, baking wind speed 0.5 meter per second, 280 ℃ of baking temperatures, baking air humidity 53%, step 3, stop baking, the operating process of this step 3: 1. 33 soft beancurd pieces that are made up of the skin of soya-bean milk 6 and internal water bean curd 5 are sent from this roasting plant 7, the result of the test of this step 3: this moisture content scope: 80%～90% little soft beancurd piece 3 changes into the soft beancurd piece being made up of internal water bean curd 5 and the skin of soya-bean milk 6 in baking, the thickness of this skin of soya-bean milk 6 reaches 1.8 millimeters, and moisture content reaches 42%, baking time 48 minutes, step 4, these the 33 soft beancurd pieces that are made up of the skin of soya-bean milk 6 and internal water bean curd 5 are soaked to seasoning with flavoring solution with sweet and sour flavor, the operating process of this step 4: 1. these the 33 soft beancurd pieces that are made up of the skin of soya-bean milk 6 and internal water bean curd 5 are sent in this seasoning condiment solution soaking container 8, the result of the test of this step 4: the moisture content 86% of the internal water bean curd 5 of this soft beancurd piece, the moisture content 42% of the skin of soya-bean milk 6 of this soft beancurd piece, 1.8 millimeters of this skin of soya-bean milk 6 thickness, flavoring solution concentration 80% with sweet and sour flavor, soak time 30 minutes, 82 ℃ of condiment solution soaking temperatures, step 5, by dry these the 33 soft beancurd piece surface bakings of pulling out from flavoring solution with sweet and sour flavor, the baking drying process process of this step 5: 1. these 33 are pulled out from this flavoring solution with sweet and sour flavor through the soft beancurd piece that soaks seasoning, 2. these the 33 soft beancurd pieces of pulling out from taste seasoning soln with sweet and sour flavor are sent in roasting plant 7, by these 33 in seasoning condiment solution soak or flavored oils in fried soft beancurd piece from this roasting plant 7, send, the result of the test of this step 5: 90 ℃ of baking baking temperatures, toast 5 minutes drying times.

Embodiment 4

Bubble green pepper taste soft beancurd piece is made

From Fig. 2, Fig. 3, Fig. 4 is known, the soft beancurd 2 that mould 1 is suppressed, if the weight of this soft beancurd 2: 40 jin, seasoning soln soaking container 8 is loaded with bubble green pepper flavoring solution, this bubble green pepper flavoring solution materials: 5 kilograms of green capsicum, 2.5 kilograms of salt, 5 kilograms, Chinese prickly ash, 1.5 kilograms, ginger, 1 kilogram, garlic, 0.5 kilogram, shallot, 15 kilograms of drinking water, this bubble green pepper flavoring solution method for making: 1. by 5 kilograms of green capsicum, 2.5 kilograms of salt, 15 kilograms of drinking water, 1.5 kilograms, ginger, 5 kilograms, Chinese prickly ash, 1 kilogram, garlic, 0.5 kilogram, shallot mixes blends 15 kilograms of drinking water and puts into airtight container, this container is placed in the lucifuge environment of 10 ℃ of environment temperatures～28 ℃ of left and right and ferments and within 75 days, can be made into fermentation condiment solution.The step of this embodiment is as follows: step 1, the soft beancurd of this large volume 2 is made to the little soft beancurd piece 3 take the soft beancurd 2 of this large volume as object of reference, the operating process of this step 1: 1. 40 jin of soft beancurds 2 of this large volume are cut into the 120 grams/piece of 166 weight take 40 jin of soft beancurds 2 of this large volume as object of reference, the little soft beancurd piece 3 of 12 millimeters/piece of thickness, the result of the test of this step 1: the moisture content 89.6% of 40 jin of soft beancurds 2 of this large volume, 120 grams/piece of this weight, the moisture content 89% of the little soft beancurd piece 3 of 12 millimeters/piece of thickness, step 2, start baking, the operating process of this step 2: 1. by 120 grams/piece of this 166 weight, the little soft beancurd piece 3 of 12 millimeters/piece of thickness is sent in roasting plant 7, the result of the test of this step 2: baking heat transmission medium: air, roasting mode: power drive air cooking, baking wind speed 0.5 meter per second, 120 ℃ of baking temperatures, baking air humidity 63%, step 3, stop baking, the operating process of this step 3: 1. 166 soft beancurd pieces that are made up of the skin of soya-bean milk 6 and internal water bean curd 5 are sent from this roasting plant 7, the result of the test of this step 3: this moisture content scope: 80%～90% little soft beancurd piece 3 changes into the soft beancurd piece being made up of internal water bean curd 5 and the skin of soya-bean milk 6 in baking, the thickness of this skin of soya-bean milk 6 reaches 0.6 millimeter, and moisture content reaches 55%, baking time 22 minutes, step 4, these the 166 soft beancurd pieces that are made up of the skin of soya-bean milk 6 and internal water bean curd 5 are soaked to seasoning with bubble green pepper flavoring solution, the operating process of this step 4: 1. these the 166 soft beancurd pieces that are made up of the skin of soya-bean milk 6 and internal water bean curd 5 are sent in bubble green pepper flavoring solution soaking container 8, the result of the test of this step 4: the moisture content 86% of the internal water bean curd 5 of this soft beancurd piece, the moisture content 55% of the skin of soya-bean milk 6 of this soft beancurd piece, 0.6 millimeter of the thickness of this skin of soya-bean milk 6, bubble green pepper flavoring solution concentration 73%, soak time 3 hours, 30 ℃ of condiment solution soaking temperatures, step 5, by dry these the 166 soft beancurd piece surface bakings of pulling out from bubble green pepper flavoring solution, the baking drying process process of this step 5: 1. these 166 are pulled out from this bubble green pepper flavoring solution through the soft beancurd piece that soaks seasoning, 2. these the 166 soft beancurd pieces of pulling out from bubble green pepper flavoring solution are sent in roasting plant 7, 3. these the 166 soft beancurd pieces that soak in bubble green pepper flavoring solution are sent from this roasting plant 7, the result of the test of this step 5: 116 ℃ of baking baking temperatures, toast 8 minutes drying times.

Embodiment 5

Sauerkraut taste soft beancurd piece is made

From Fig. 2, Fig. 3, Fig. 4 is known, the soft beancurd 2 that mould 1 is suppressed, if the weight of this soft beancurd 2: 55 jin, seasoning soln soaking container 8 is loaded with sauerkraut flavoring solution, this sauerkraut flavoring solution materials: 10 kilograms, green vegetables, 1 kilogram of green capsicum, 3.5 kilograms of salt, 1.5 kilograms, ginger, 1 kilogram, garlic, 0.5 kilogram, shallot, 5 kilograms, Chinese prickly ash, 15 kilograms of drinking water, this sauerkraut flavoring solution method for making: 1. by 10 kilograms, green vegetables, 5 kilograms of green capsicum, 2.5 kilograms of salt, 15 kilograms of drinking water, 1.5 kilograms, ginger, 5 kilograms, Chinese prickly ash, 1 kilogram, garlic, 0.5 kilogram, shallot mixes blends 15 kilograms of drinking water and puts into airtight container, this container is placed in the lucifuge environment of 10 ℃ of environment temperatures～25 ℃ of left and right and ferments and within 67 days, make fermentation condiment solution.The step of this embodiment is as follows: step 1, the soft beancurd of this large volume 2 is made to the little soft beancurd piece 3 take the soft beancurd 2 of this large volume as object of reference, the operating process of this step 1: 1. 55 jin of soft beancurds 2 of this large volume are cut into the 180 grams/piece of 97 weight take 55 jin of soft beancurds 2 of this large volume as object of reference, the little soft beancurd piece 3 of 15 millimeters/piece of thickness, the result of the test of this step 1: the moisture content 89% of 55 jin of soft beancurds 2 of this large volume, 180 grams/piece of this weight, the moisture content 89% of the little soft beancurd piece 3 of 15 millimeters/piece of thickness, step 2, start baking, the operating process of this step 2: 1. by 180 grams/piece of this 97 weight, the little soft beancurd piece 3 of 15 millimeters/piece of thickness is sent in roasting plant 7, the result of the test of this step 2: baking heat transmission medium: air, roasting mode: power drive air cooking, baking wind speed 0.6 meter per second, 200 ℃ of baking temperatures, baking air humidity 55%, step 3, stop baking, the operating process of this step 3: 1. 97 soft beancurd pieces that are made up of the skin of soya-bean milk 6 and internal water bean curd 5 are sent from this roasting plant 7, the result of the test of this step 3: this moisture content scope: 80%～90% little soft beancurd piece 3 changes into the soft beancurd piece being made up of internal water bean curd 5 and the skin of soya-bean milk 6 in baking, the thickness of this skin of soya-bean milk 6 reaches 1.2 millimeters, and moisture content reaches 46%, baking time 35 minutes, step 4, these the 97 soft beancurd pieces that are made up of the skin of soya-bean milk 6 and internal water bean curd 5 are soaked to seasoning with sauerkraut flavoring solution, the operating process of this step 4: 1. these the 97 soft beancurd pieces that are made up of the skin of soya-bean milk 6 and internal water bean curd 5 are sent in this condiment solution soaking container 8, the result of the test of this step 4: the moisture content 87% of the internal water bean curd 5 of this soft beancurd piece, the moisture content 46% of the skin of soya-bean milk 6 of this soft beancurd piece, 1.2 millimeters of the thickness of this skin of soya-bean milk 6, sauerkraut flavoring solution concentration 58%, soak time 2 hours, 86 ℃ of condiment solution soaking temperatures, step 5, by dry these the 97 soft beancurd piece surface bakings of pulling out from sauerkraut flavoring solution, the baking drying process process of this step 5: 1. these 97 are pulled out from this sauerkraut flavoring solution through the soft beancurd piece that soaks seasoning, 2. these the 97 soft beancurd pieces of pulling out from sauerkraut flavoring solution are sent in roasting plant 7, 3. these the 97 soft beancurd pieces that soak in sauerkraut flavoring solution are sent from this roasting plant 7, the result of the test of this step 5: 95 ℃ of baking baking temperatures, toast 6 minutes drying times.

Embodiment 6

Snow pear taste soft beancurd piece is made

From Fig. 2, Fig. 3, Fig. 5, the soft beancurd 2 that mould 1 is suppressed, if the weight of this soft beancurd 2: 50 jin, seasoning soln soaking container 8 is loaded with snow pear flavoring solution, this snow pear flavoring solution materials: 5 kilograms of snow pears, 2.5 kilograms, cold boiling water, 300 grams, rock sugar, this snow pear flavoring solution method for making: 1. will squeeze the juice after snow pear peeling, and 2. pulverize rock sugar, and 2. cold boiling water, the concentrated closed container of putting into 25 ℃ of rock sugar snow pear juice be placed to the instant condiment solution that can be made into 25 ℃.The step of this embodiment is as follows: step 1, the soft beancurd of this large volume 2 is made to the little soft beancurd piece 3 take the soft beancurd 2 of this large volume as object of reference, the operating process of this step 1: 1. 50 jin of soft beancurds 2 of this large volume are cut into the 100 grams/piece of 250 weight take 50 jin of soft beancurds 2 of this large volume as object of reference, the little soft beancurd piece 3 of 13 millimeters/piece of thickness, the result of the test of this step 1: the moisture content 90% of 50 jin of soft beancurds 2 of this large volume, 100 grams/piece of this weight, the moisture content 90% of the little soft beancurd piece 3 of 13 millimeters/piece of thickness, step 2, start baking, the operating process of this step 2: 1. by 100 grams/piece of this 250 weight, the little soft beancurd piece 3 of 13 millimeters/piece of thickness is sent in roasting plant 7, the result of the test of this step 2: baking heat transmission medium: air, roasting mode: power drive air cooking, baking wind speed 0.4 meter per second, 280 ℃ of baking temperatures, baking air humidity 53%, step 3, stop baking, the operating process of this step 3: 1. these the 250 soft beancurd pieces that are made up of the skin of soya-bean milk 6 and internal water bean curd 5 are sent from this roasting plant 7, the result of the test of this step 3: this moisture content scope: 80%～90% little soft beancurd piece 3 changes into the soft beancurd piece being made up of internal water bean curd 5 and the skin of soya-bean milk 6 in baking, the thickness of this skin of soya-bean milk 6 reaches 1.8 millimeters, and moisture content reaches 42%, baking time 48 minutes, step 4, these the 250 soft beancurd pieces that are made up of the skin of soya-bean milk 6 and internal water bean curd 5 are soaked to seasoning with snow pear flavoring solution, the operating process of this step 4: 1. these the 250 soft beancurd pieces that are made up of the skin of soya-bean milk 6 and internal water bean curd 5 are sent in condiment solution soaking container 8, the result of the test of this step 4: the moisture content 88% of the internal water bean curd 5 of this soft beancurd piece, the moisture content 42% of the skin of soya-bean milk 6 of this soft beancurd piece, 1.8 millimeters of the thickness of this skin of soya-bean milk 6, snow pear flavoring solution concentration 75%, soak time 3 hours, 28 ℃ of condiment solution soaking temperatures, step 5, by dry these the 250 soft beancurd piece surface natural evaporations of pulling out from snow pear flavoring solution, the operating process of this step 5: 1. these the 250 soft beancurd pieces that soak in snow pear flavoring solution are pulled out from this snow pear flavoring solution, the result of the test of this step 5: 28 ℃ of natural evaporation baking temperatures, 3 hours drying times of natural evaporation.

Embodiment 7

Banana taste soft beancurd piece is made

From Fig. 2, Fig. 3, Fig. 5, the soft beancurd 2 that mould 1 is suppressed, if the weight of this soft beancurd 2: 30 jin, condiment solution soaking container 8 splendid attire banana flavoring solution, this banana flavoring solution materials: 5 kilograms, banana, 2.5 kilograms, cold boiling water, 300 grams, rock sugar, this banana flavoring solution method for making: 1. will squeeze the juice after banana peeling, and 2. pulverize rock sugar, and 2. cold boiling water, rock sugar, the concentrated closed container of putting into 5 ℃ of banana juice be placed to the instant condiment solution of making 5 ℃ for 20 minutes.The step of this embodiment is as follows: step 1, the soft beancurd of this large volume 2 is made to the little soft beancurd piece 3 take the soft beancurd 2 of this large volume as object of reference, the operating process of this step 1: 1. 30 jin of soft beancurds 2 of this large volume are cut into the 120 grams/piece of 125 weight take 30 jin of soft beancurds 2 of this large volume as object of reference, the little soft beancurd piece 3 of 1.8 millimeters/piece of thickness, the result of the test of this step 1: the moisture content 87% of 30 jin of soft beancurds 2 of this large volume, 120 grams/piece of this weight, the moisture content 87% of the little soft beancurd piece 3 of 1.8 millimeters/piece of thickness, step 2, start baking, the operating process of this step 2: 1. by 120 grams/piece of this 125 weight, the little soft beancurd piece 3 of 1.8 millimeters/piece of thickness is sent in roasting plant 7, the result of the test of this step 2: baking heat transmission medium: air, roasting mode: power drive air cooking, baking wind speed 0.5 meter per second, 120 ℃ of baking temperatures, baking air humidity 63%, step 3, stop baking, the operating process of this step 3: 1.. sends 125 soft beancurd pieces that are made up of the skin of soya-bean milk 6 and internal water bean curd 5 from this roasting plant 7, the result of the test of this step 3: this moisture content scope: 80%～90% little soft beancurd piece 3 changes into the soft beancurd piece being made up of internal water bean curd 5 and the skin of soya-bean milk 6 in baking, the thickness of this skin of soya-bean milk 6 reaches 0.6 millimeter, and moisture content reaches 55%, baking time 22 minutes, step 4, these the 125 soft beancurd pieces that are made up of the skin of soya-bean milk 6 and internal water bean curd 5 are soaked to seasoning with banana flavoring solution, the operating process of this step 4: 1. these the 125 soft beancurd pieces that are made up of the skin of soya-bean milk 6 and internal water bean curd 5 are sent in condiment solution soaking container 8, the result of the test of this step 4: the moisture content 85% of the internal water bean curd 5 of this soft beancurd piece, the moisture content 55% of the skin of soya-bean milk 6 of this soft beancurd piece, 0.6 millimeter of the thickness of this skin of soya-bean milk 6, banana flavoring solution concentration 65%, soak time 3 hours, 32 ℃ of condiment solution soaking temperatures, step 5, by dry these the 125 soft beancurd piece surface natural evaporations of pulling out from banana flavoring solution, the operating process of this step 5: the 1. soft beancurd piece these 125 blocks of banana flavoring solution being soaked is pulled out from this banana flavoring solution, the result of the test of this step 5: 35 ℃ of natural evaporation baking temperatures, 3 hours drying times of natural evaporation.

Embodiment 8

Grape taste soft beancurd piece is made

From Fig. 2, Fig. 3, Fig. 5, the soft beancurd 2 that mould 1 is suppressed, if the weight of this soft beancurd 2: 36 jin, condiment solution soaking container 8 splendid attire grape flavoring solution, this grape flavoring solution materials: 5 kilograms of grapes, 2.5 kilograms, cold boiling water, 100 grams, rock sugar, this grape flavoring solution method for making: 1. by grape extraction juice, 2. pulverize rock sugar, 2. cold boiling water, rock sugar, grape juice concentrated and put into the closed container of 43 ℃ and place the instant condiment solution of making 43 ℃ for 30 minutes.The step of this embodiment is as follows: step 1, the soft beancurd of this large volume 2 is made to the little soft beancurd piece 3 take the soft beancurd 2 of this large volume as object of reference, the operating process of this step 1: 1. 36 jin of soft beancurds 2 of this large volume are cut into the 450 grams/piece of 40 weight take 36 jin of soft beancurds 2 of this large volume as object of reference, the little soft beancurd piece 3 of 13 millimeters/piece of thickness, the result of the test of this step 1: the moisture content 88% of these 36 jin of large volume soft beancurds 2, 100 grams/piece of this weight, the moisture content 87% of the little soft beancurd piece 3 of 13 millimeters/piece of thickness, step 2, start baking, the operating process of this step 2: 1. by 100 grams/piece of this 40 weight, the little soft beancurd piece 3 of 13 millimeters/piece of thickness is sent in roasting plant 7, the result of the test of this step 2: baking heat transmission medium: air, roasting mode: power drive air cooking, baking wind speed 0.4 meter per second, 200 ℃ of baking temperatures, baking air humidity 55%, step 3, stop baking, the operating process of this step 3: the 1. little soft beancurd piece 3 these 40 being made up of the skin of soya-bean milk 6 and internal water bean curd 5 is sent from this roasting plant 7, the result of the test of this step 3: this moisture content scope: 80%～90% little soft beancurd piece 3 changes into the soft beancurd piece being made up of internal water bean curd 5 and the skin of soya-bean milk 6 in baking, the thickness of this skin of soya-bean milk 6 reaches 1.2 millimeters, and moisture content reaches 46%, baking time 35 minutes, step 4, these the 40 soft beancurd pieces that are made up of the skin of soya-bean milk 6 and internal water bean curd 5 are soaked to seasoning with grape flavoring solution, the operating process of this step 4: 1. these the 40 soft beancurd pieces that are made up of the skin of soya-bean milk 6 and internal water bean curd 5 are sent in condiment solution soaking container 8, the result of the test of this step 4: the moisture content 86% of the internal water bean curd 5 of this soft beancurd piece, the moisture content 46% of the skin of soya-bean milk 6 of this soft beancurd piece, 1.2 millimeters of the thickness of this skin of soya-bean milk 6, grape flavoring solution concentration 80%, soak time 3 hours, 28 ℃ of condiment solution soaking temperatures, step 5, by dry these the 40 soft beancurd piece surface natural evaporations of pulling out from grape flavoring solution, the operating process of this step 5: the soft beancurd piece that these 40 blocks of grape flavoring solution are soaked is pulled out from this grape flavoring solution, the result of the test of this step 5: 30 ℃ of natural evaporation baking temperatures, 3 hours drying times of natural evaporation.

Embodiment 9

Criticize taste soft beancurd piece is made

From Fig. 2, Fig. 3, Fig. 5, the soft beancurd 2 that mould 1 is suppressed, if the weight of this soft beancurd 2: 28 jin, condiment solution soaking container 8 splendid attires are criticized a flavoring solution, this batch is flavoring solution materials: 5 kilograms of loquats, 2.5 kilograms, cold boiling water, 100 grams, rock sugar, this batch is flavoring solution method for making: 1. loquat is squeezed the juice, 2. pulverize rock sugar, 2. cold boiling water, rock sugar, loquat juice are concentrated and put into the closed container of 30 ℃ and place the instant condiment solution of making 30 ℃ for 2 hours.The step of this embodiment is as follows: step 1, the soft beancurd of this large volume 2 is made to the little soft beancurd piece 3 take the soft beancurd 2 of this large volume as object of reference, the operating process of this step 1: 1. 28 jin of soft beancurds 2 of large volume are cut into the 80 grams/piece of 175 weight take 28 jin of soft beancurds 2 of this large volume as object of reference, the little soft beancurd piece 3 of 10 millimeters/piece of thickness, the result of the test of this step 1: the moisture content 87% of the soft beancurd 2 of these 28 jin of large volumes, 80 grams/piece of this weight, the moisture content 87% of the soft beancurd piece 3 of 10 millimeters/piece of thickness, step 2, start baking, the operating process of this step 2: 1. by 80 grams/piece of this 175 weight, the little soft beancurd piece 3 of 10 millimeters/piece of thickness is sent in roasting plant 7, the result of the test of this step 2: baking heat transmission medium: air, roasting mode: power drive air cooking, baking wind speed 0.3 meter per second, 280 ℃ of baking temperatures, baking air humidity 53%, step 3, stop baking, the operating process of this step 3: 1. these the 175 soft beancurd pieces that are made up of the skin of soya-bean milk 6 and internal water bean curd 5 are sent from this roasting plant 7, the result of the test of this step 3: this moisture content scope: 80%～90% little soft beancurd piece 3 changes into the soft beancurd piece being made up of internal water bean curd 5 and the skin of soya-bean milk 6 in baking, the thickness of this skin of soya-bean milk 6 reaches 1.8 millimeters, and moisture content reaches 42%, baking time 48 minutes, step 4, these the 175 soft beancurd pieces that are made up of the skin of soya-bean milk 6 and internal water bean curd 5 are soaked to seasoning with criticizing flavoring solution, the operating process of this step 4: 1. these the 175 soft beancurd pieces that are made up of the skin of soya-bean milk 6 and internal water bean curd 5 are sent in condiment solution soaking container 8, the result of the test of this step 4: the moisture content 85% of the internal water bean curd 5 of this soft beancurd piece, the moisture content 42% of the skin of soya-bean milk 6 of this soft beancurd piece, 1.8 millimeters of this skin of soya-bean milk 6 thickness, criticize flavoring solution concentration 85%, soak time 2 hours, 30 ℃ of condiment solution soaking temperatures, step 5, these 175 are dried from criticizing the soft beancurd piece surface natural evaporation of pulling out flavoring solution, the operating process of this step 5: by these 175 batches the soft beancurd pieces of flavoring solution immersion from this batch pulling out flavoring solution, the result of the test of this step 5: 36 ℃ of natural evaporation baking temperatures, 2 hours drying times of natural evaporation.

Embodiment 10

Pineapple taste soft beancurd piece is made

From Fig. 2, Fig. 3, Fig. 5, the soft beancurd 2 that mould 1 is suppressed, if the weight of this soft beancurd 2: 35 jin, condiment solution soaking container 8 splendid attire pineapple flavoring solution, this pineapple flavoring solution materials: 5 kilograms, pineapple, 2.5 kilograms, cold boiling water, 100 grams, rock sugar, this pineapple flavoring solution method for making: 1. pineapple squeezed the juice, 2. pulverize rock sugar, 2. cold boiling water, rock sugar, the concentrated closed container of putting into 25 ℃ of left and right of pineapple juice are fermented and make the instant condiment solution of 25 ℃ for 3 hours.The step of this embodiment is as follows: step 1, the soft beancurd of this large volume 2 is made to the little soft beancurd piece 3 take the soft beancurd 2 of this large volume as object of reference, the operating process of this step 1: 1. 35 jin of soft beancurds 2 of this large volume are cut into the 500 grams/piece of 35 weight take 35 jin of soft beancurds 2 of this large volume as object of reference, the little soft beancurd piece 3 of 15 millimeters/piece of thickness, the result of the test of this step 1: the moisture content 86% of the soft beancurd 2 of these 35 jin of large volumes, 500 grams/piece of this weight, the moisture content 86% of the little soft beancurd piece 3 of 10 millimeters/piece of thickness, step 2, start baking, the operating process of this step 2: 1. by 500 grams/piece of this 35 weight, the little soft beancurd piece 3 of 15 millimeters/piece of thickness is sent in roasting plant 7, the result of the test of this step 2: baking heat transmission medium: air, roasting mode: power drive air cooking, baking wind speed 0.2 meter per second, 120 ℃ of baking temperatures, baking air humidity 58%, step 3, stop baking, the operating process of this step 3: 1. these the 35 soft beancurd pieces that are made up of the skin of soya-bean milk 6 and internal water bean curd 5 are sent from this roasting plant 7, the result of the test of this step 3: this moisture content scope: 80%～90% little soft beancurd piece 3 changes into the soft beancurd piece being made up of internal water bean curd 5 and the skin of soya-bean milk 6 in baking, the thickness of this skin of soya-bean milk 6 reaches 0.6 millimeter, and moisture content reaches 55%, baking time 22 minutes, step 4, these the 35 soft beancurd pieces that are made up of the skin of soya-bean milk 6 and internal water bean curd 5 are soaked to seasoning with pineapple flavoring solution, the operating process of this step 4: 1. these the 35 soft beancurd pieces that are made up of the skin of soya-bean milk 6 and internal water bean curd 5 are put into condiment solution soaking container 8, the result of the test of this step 4: the moisture content 55% of the internal water bean curd 5 of this soft beancurd piece, 0.6 millimeter of the thickness of this skin of soya-bean milk 6, pineapple flavoring solution concentration 82%, soak time 2 hours, 25 ℃ of condiment solution soaking temperatures, step 5, by dry these the 35 soft beancurd piece surface natural evaporations of pulling out from pineapple flavoring solution, the operating process of this step 5: the soft beancurd piece that these 35 blocks of pineapple flavoring solution are soaked is pulled out from this pineapple flavoring solution, the result of the test of this step 5: 40 ℃ of natural drying temperature, natural drying time 2 h.

Embodiment 11

Strawberry taste soft beancurd piece is made

From Fig. 2, Fig. 3, Fig. 5, the soft beancurd 2 that mould 1 is suppressed, if the weight of this soft beancurd 2: 56 jin, condiment solution soaking container 8 splendid attire strawberry flavoring solution, this strawberry flavoring solution materials: 5 kilograms of strawberries, 2.5 kilograms, cold boiling water, 100 grams, rock sugar, this strawberry taste seasoning soln method for making: 1. strawberry squeezed the juice, 2. pulverize rock sugar, 2. cold boiling water, rock sugar, the concentrated closed container of putting into 30 ℃ of strawberry juice are placed to the instant condiment solution of making 30 ℃ for 20 minutes.The step of this embodiment is as follows: step 1, the soft beancurd of this large volume 2 is made to the little soft beancurd piece 3 take the soft beancurd 2 of this large volume as object of reference, the operating process of this step 1: the 1. soft beancurd of these 56 jin of large volumes 2 is cut into the 460 grams/piece of 39 weight take the soft beancurd 2 of these 56 jin of large volumes as object of reference, the little soft beancurd piece 3 of 10 millimeters/piece of thickness, the result of the test of this step 1: the moisture content 87% of the soft beancurd 2 of these 56 jin of large volumes, 460 grams/piece of this weight, the moisture content 87% of the little soft beancurd piece 3 of 10 millimeters/piece of thickness, step 2, start baking, the operating process of this step 2: 1. by 460 grams/piece of this 39 weight, the little soft beancurd piece 3 of 13 millimeters/piece of thickness is put into roasting plant 7, the result of the test of this step 2: baking heat transmission medium: air, roasting mode: power drive air cooking, baking wind speed 0.6 meter per second, 200 ℃ of baking temperatures, baking air humidity 55%, step 3, stop baking, the operating process of this step 3: 1. 39 soft beancurd pieces that are made up of the skin of soya-bean milk 6 and internal water bean curd 5 are sent from this roasting plant 7, the result of the test of this step 3: this moisture content scope: 80%～90% little soft beancurd piece 3 changes into the soft beancurd piece being made up of internal water bean curd 5 and the skin of soya-bean milk 6 in baking, the thickness of this skin of soya-bean milk 6 reaches 1.2 millimeters, and moisture content reaches 46%, baking time 35 minutes, step 4, these the 39 soft beancurd pieces that are made up of the skin of soya-bean milk 6 and internal water bean curd 5 are soaked to seasoning with strawberry flavoring solution, the operating process of this step 4: 1. these the 39 soft beancurd pieces that are made up of the skin of soya-bean milk 6 and internal water bean curd 5 are put into condiment solution soaking container 8, the result of the test of this step 4: the moisture content 85% of the internal water bean curd 5 of this soft beancurd piece, the moisture content 46% of the skin of soya-bean milk 6 of this soft beancurd piece, 1.2 millimeters of the thickness of this skin of soya-bean milk 6, strawberry flavoring solution concentration 80%, soak time 2 hours, 20 ℃ of condiment solution soaking temperatures, step 5, by dry these the 39 soft beancurd piece surface natural evaporations of pulling out from strawberry flavoring solution, the operating process of step 5: these the 39 soft beancurd pieces that soak in strawberry flavoring solution are pulled out from this strawberry flavoring solution, the result of the test of step 5: 40 ℃ of natural drying temperature, natural drying time 2 h.

Embodiment 12

Honeysuckle soft beancurd piece is made

From Fig. 2, Fig. 3, Fig. 5, the soft beancurd 2 that mould 1 is suppressed, if the weight of this soft beancurd 2: 60 jin, condiment solution soaking container 8 splendid attire honeysuckle condiment solution, this honeysuckle condiment solution materials: 5 kilograms of honeysuckles, 2.5 kilograms, cold boiling water, 100 grams, rock sugar, this honeysuckle condiment solution method for making: 1. honeysuckle is pulverized, 2. rock sugar is pulverized, 2. cold boiling water, rock sugar, honeysuckle concentrated and put into the closed container of 15 ℃ and place the instant condiment solution of making 15 ℃.The step of this embodiment is as follows: step 1, the soft beancurd of this large volume 2 is made to the little soft beancurd piece 3 take the soft beancurd 2 of this large volume as object of reference, the operating process of this step 1: 1. 60 jin of soft beancurds 2 of this large volume are cut into the 300 grams/piece of 100 weight take 60 jin of soft beancurds 2 of this large volume as object of reference, the little soft beancurd piece 3 of 12 millimeters/piece of thickness, the result of the test of this step 1: the moisture content 83% of 60 jin of soft beancurds 2 of this large volume, 300 grams/piece of this weight, the moisture content 83% of the little soft beancurd piece 3 of 12 millimeters/piece of thickness, step 2, start baking, the operating process of this step 2: 1. by 300 grams/piece of this 100 weight, the little soft beancurd piece 3 of 12 millimeters/piece of thickness is sent in roasting plant 7, the result of the test of this step 2: baking heat transmission medium: air, roasting mode: power drive air cooking, baking wind speed 0.4 meter per second, 280 ℃ of baking temperatures, baking air humidity 53%, step 3, stop baking, the operating process of this step 3: 1. 100 soft beancurd pieces that are made up of the skin of soya-bean milk 6 and internal water bean curd 5 are sent from this roasting plant 7, the result of the test of this step 3: this moisture content scope: 80%～90% little soft beancurd piece 3 changes into the soft beancurd piece being made up of internal water bean curd 5 and the skin of soya-bean milk 6 in baking, the thickness of this skin of soya-bean milk 6 reaches 1.8 millimeters, and moisture content reaches 42%, baking time 48 minutes, step 4, these the 100 soft beancurd pieces that are made up of the skin of soya-bean milk 6 and internal water bean curd 5 are soaked with honeysuckle condiment solution, the operating process of this step 4: 1. these the 100 soft beancurd pieces that are made up of the skin of soya-bean milk 6 and internal water bean curd 5 are sent in condiment solution soaking container 8, the result of the test of this step 4: the moisture content 80% of the internal water bean curd 5 of this soft beancurd piece, the moisture content 42% of the skin of soya-bean milk 6 of this soft beancurd piece, 1.8 millimeters of the thickness of this skin of soya-bean milk 6, honeysuckle solution concentration 85%, soak time 3 hours, 23 ℃ of condiment solution soaking temperatures, step 5, by dry these the 100 soft beancurd piece surface natural evaporations of pulling out from honeysuckle condiment solution, the operating process of this step 5: the soft beancurd piece that these 100 blocks of honeysuckle condiment solution are soaked is pulled out from this honeysuckle condiment solution, the result of the test of this step 5: 43 ℃ of natural evaporation baking temperatures, 2 hours drying times of natural evaporation.

Embodiment 13

Peanut taste soft beancurd piece is made

From Fig. 2, Fig. 3, Fig. 5 is known, the soft beancurd 2 that mould 1 is suppressed, if the weight of this soft beancurd 2: 48 jin, condiment solution soaking container 8 splendid attire peanut flavoring solution, this peanut flavoring solution materials: 10 kilograms of the finished product peanuts of seasoning of producer, 15 kilograms of drinking water, 200 grams of salt, this peanut flavoring solution method for making: 1. by 10 kilograms of pulverizing of the finished product peanut of seasoning, 2. 10 kilograms of this finished product peanuts are blent to 15 kilograms of drinking water, 200 grams of salt are concentrated and are put into container and decoct about 20 minutes, until the fragrance of peanut is fully dissolved in drinking water, 88 ℃ of boiling condiment solution temperatures.The step of this embodiment is as follows: step 1, the soft beancurd of this large volume 2 is made to the little soft beancurd piece 3 take the soft beancurd 2 of this large volume as object of reference, the operating process of this step 1: 1. 48 jin of soft beancurds 2 of this large volume are cut into the 350 grams/piece of 68 weight take 48 jin of soft beancurds 2 of this large volume as object of reference, the little soft beancurd piece 3 of 13 millimeters/piece of thickness, the result of the test of this step 1: the moisture content 88% of 48 jin of soft beancurds 2 of this large volume, 350 grams/piece of this weight, the moisture content 88% of the little soft beancurd piece 3 of 13 millimeters/piece of thickness, step 2, start baking, the operating process of this step 2: 1. by 350 grams/piece of this 68 weight, the little soft beancurd piece 3 of 13 millimeters/piece of thickness is sent in roasting plant 7, the result of the test of this step 2: baking heat transmission medium: air, roasting mode: power drive air cooking, baking wind speed 0.5 meter per second, 120 ℃ of baking temperatures, baking air humidity 63%, step 3, stop baking, the operating process of this step 3: 1. 68 soft beancurd pieces that are made up of the skin of soya-bean milk 6 and internal water bean curd 5 are sent from this roasting plant 7, the result of the test of this step 3: this moisture content scope: 80%～90% little soft beancurd piece 3 changes into the soft beancurd piece being made up of internal water bean curd 5 and the skin of soya-bean milk 6 in baking, the thickness of this skin of soya-bean milk 6 reaches 0.6 millimeter, and moisture content reaches 55%, baking time 22 minutes, step 4, these the 68 blocks soft beancurd piece peanut flavoring solution that are made up of the skin of soya-bean milk 6 and internal water bean curd 5 are soaked, the operating process of this step 4: 1. these the 68 soft beancurd pieces that are made up of the skin of soya-bean milk 6 and internal water bean curd 5 are sent in this condiment solution soaking container 8, the result of the test of this step 4: the moisture content 82% of the internal water bean curd 5 of this soft beancurd piece, the moisture content 55% of the skin of soya-bean milk 6 of this soft beancurd piece, 0.6 millimeter of the thickness of this skin of soya-bean milk 6, peanut flavoring solution concentration 85%, soak time 20 minutes, 85 ℃ of condiment solution soaking temperatures.Step 5, by dry these the 68 soft beancurd piece surface natural evaporations of pulling out from peanut flavoring solution, the operating process of this step 5: these the 68 soft beancurd pieces that soak in peanut flavoring solution are pulled out from this peanut flavoring solution, the result of the test of this step 5: 43 ℃ of natural evaporation baking temperatures, 2 hours drying times of natural evaporation.

Embodiment 14

Peanut taste soft beancurd piece is made

From Fig. 2, Fig. 3, Fig. 6 is known, the soft beancurd 2 that mould 1 is suppressed, if the weight of this soft beancurd 2: 45 jin, the deep-frying vessel 9 splendid attire peanut flavored oils of flavored oils, this peanut flavored oils raw material: 20 kilograms of peanut seeds, 10 kilograms of edible peanut oils, salt double centner, this peanut taste flavored oils method for making: 1. 100 grams of 10 kilograms of edible peanut oils and salt are poured vigorous fire in iron pan into and decocted, until the foam on peanut oil surface disperses, 2. 20 kilograms of peanut seeds are poured in iron pan fried, raw peanut seed age peanut seed, pull whole peanut seeds out, peanut taste flavored oils decocts 92 ℃ of left and right of temperature.The step of this embodiment is as follows: step 1, the soft beancurd of this large volume 2 is made to the little soft beancurd piece 3 take the soft beancurd 2 of this large volume as object of reference, the operating process of this step 1: 1. 45 jin of soft beancurds 2 of this large volume are cut into the 460 grams/piece of 48 weight take 45 jin of soft beancurds 2 of this large volume as object of reference, the little soft beancurd piece 3 of 12 millimeters/piece of thickness, the result of the test of this step 1: the moisture content 85% of 45 jin of soft beancurds 2 of this large volume, 460 grams/piece of this weight, the moisture content 85% of the little soft beancurd piece 3 of 12 millimeters/piece of thickness, step 2, start baking, the operating process of this step 2: 1. by 100 grams/piece of this 48 weight, the little soft beancurd piece 3 of 13 millimeters/piece of thickness is sent in roasting plant 7, the result of the test of this step 2: baking heat transmission medium: air, roasting mode: power drive air cooking, baking wind speed 0.4 meter per second, 200 ℃ of baking temperatures, baking air humidity 55%, step 3, stop baking, the operating process of this step 3: 1. these the 48 soft beancurd pieces that are made up of the skin of soya-bean milk 6 and internal water bean curd 5 are sent from this roasting plant 7, the result of the test of this step 3: this moisture content scope: 80%～90% little soft beancurd piece 3 changes into the soft beancurd piece being made up of internal water bean curd 5 and the skin of soya-bean milk 6 in baking, the thickness of this skin of soya-bean milk 6 reaches 1.2 millimeters, and moisture content reaches 46%, , baking time 35 minutes, step 4, by these the 48 fried seasonings of peanut taste flavored oils for the soft beancurd piece being formed by the skin of soya-bean milk 6 and internal water bean curd 5, the operating process of this step 4: 1. these the 48 soft beancurd pieces that are made up of the skin of soya-bean milk 6 and internal water bean curd 5 are sent in the deep-frying vessel 9 of peanut taste flavored oils, the result of the test of this step 4: the moisture content 83% of the internal water bean curd 5 of this soft beancurd piece, the moisture content 46% of the skin of soya-bean milk 6 of this soft beancurd piece, 1.2 millimeters of the thickness of this skin of soya-bean milk 6, peanut taste flavored oils concentration 88%, 40 seconds fried time, 100 ℃ of peanut taste flavored oils frying temperatures, step 5, by dry these the 48 soft beancurd piece surface bakings of pulling out from peanut taste flavored oils, the operating process of this step 5: 1. soft beancurd piece fried these 48 peanut taste flavored oils is pulled out from this peanut taste flavored oils, 2. these the 48 soft beancurd pieces of pulling out from peanut taste flavored oils are sent in roasting plant 7, 3. these 48 soft beancurd pieces fried in peanut taste flavored oils are sent from roasting plant 7, the result of the test of this step 5: 85 ℃ of baking baking temperatures, toast 30 seconds of drying time.

Embodiment 15

Pericarpium zanthoxyli schinifolii taste soft beancurd piece is made

From Fig. 2, Fig. 3, Fig. 6, the soft beancurd 2 that mould 1 is suppressed, if the weight of this soft beancurd 2: 38 jin, the deep-frying vessel 9 splendid attire pericarpium zanthoxyli schinifolii flavored oils of flavored oils, this pericarpium zanthoxyli schinifolii flavored oils raw material: 5 kilograms of pericarpium zanthoxyli schinifoliis, 10 kilograms of edible Zanthoxylum essential oils, salt double centner, this pericarpium zanthoxyli schinifolii taste flavored oils method for making: 1. 100 grams of 10 kilograms of edible Zanthoxylum essential oils and salt are poured vigorous fire in iron pan into and decocted, until the foam on Zanthoxylum essential oil surface disperses, 2. 5 kilograms of pericarpium zanthoxyli schinifoliis are poured in iron pan fried about 1 minute, pull whole pericarpium zanthoxyli schinifolii seeds out, flavored oils decocts 92 ℃ of temperature.The step of this embodiment is as follows: step 1, the soft beancurd of this large volume 2 is made to the little soft beancurd piece 3 take the soft beancurd 2 of this large volume as object of reference, the operating process of this step 1: 1. 38 jin of soft beancurds 2 of this large volume are cut into the 280 grams/piece of 63 weight take 38 jin of soft beancurds 2 of this large volume as object of reference, the little soft beancurd piece 3 of 10 millimeters/piece of thickness, the result of the test of this step 1: the moisture content 89% of 38 jin of soft beancurds 2 of this large volume, 280 grams/piece of this weight, the moisture content 89% of the little soft beancurd piece 3 of 10 millimeters/piece of thickness, step 2, start baking, the operating process of this step 2: 1. by 280 grams/piece of this 63 weight, the little soft beancurd piece 3 of 10 millimeters/piece of thickness is sent in roasting plant 7, the result of the test of this step 2: baking heat transmission medium: air, roasting mode: power drive air cooking, baking wind speed 0.6 meter per second, 280 ℃ of baking temperatures, baking air humidity 53%, step 3, stop baking, the operating process of this step 3: 1. 63 soft beancurd pieces that are made up of the skin of soya-bean milk 6 and internal water bean curd 5 are sent from this roasting plant 7, the result of the test of this step 3: this moisture content scope: 80%～90% little soft beancurd piece 3 changes into the soft beancurd piece being made up of internal water bean curd 5 and the skin of soya-bean milk 6 in baking, the thickness of this skin of soya-bean milk 6 reaches 1.8 millimeters, and moisture content reaches 42%, baking time 48 minutes, step 4, by these the 63 fried seasonings of pericarpium zanthoxyli schinifolii taste flavored oils for the soft beancurd piece being formed by the skin of soya-bean milk 6 and internal water bean curd 5, the operating process of this step 4: 1. these the 63 soft beancurd pieces that are made up of the skin of soya-bean milk 6 and internal water bean curd 5 are sent in the deep-frying vessel 9 that is loaded with pericarpium zanthoxyli schinifolii flavored oils, the result of the test of this step 4: the moisture content 86% of the internal water bean curd 5 of this soft beancurd piece, the moisture content 42% of the skin of soya-bean milk 6 of this soft beancurd piece, 1.8 millimeters of the thickness of this skin of soya-bean milk 6, pericarpium zanthoxyli schinifolii taste flavored oils concentration 90%, 32 seconds fried time, 92 ℃ of flavored oils's frying temperatures, step 5, by dry these the 63 soft beancurd piece surface bakings of pulling out from pericarpium zanthoxyli schinifolii flavored oils, the operating process of this step 5: 1. soft beancurd piece fried these 63 pericarpium zanthoxyli schinifolii flavored oils is pulled out from this pericarpium zanthoxyli schinifolii flavored oils, 2. these the 63 soft beancurd pieces of pulling out from pericarpium zanthoxyli schinifolii flavored oils are sent in roasting plant 7, 3. these 63 soft beancurd pieces fried in green zanthoxylum oil are sent from this roasting plant 7, the result of the test of this step 5: 80 ℃ of baking baking temperatures, toast 30 seconds of drying time.

Embodiment 16

Sesame taste soft beancurd piece is made

From Fig. 2, Fig. 3, Fig. 7, the soft beancurd 2 that mould 1 is suppressed, if the weight of this soft beancurd 2: 32 jin, the deep-frying vessel 9 splendid attire sesame flavored oils of flavored oils, this sesame flavored oils raw material: 5 kilograms of sesames, 10 kilograms, edible sesame oil, 100 grams of salt, this sesame taste flavored oils method for making: 1. 100 grams of 10 kilograms, edible sesame oil and salt are poured vigorous fire in iron pan into and decocted, until the foam on sesame oil surface disperses, 2. 5 kilograms of sesames are poured in iron pan fried about 1 minute, pull whole sesames out, flavored oils decocts 92 ℃ of temperature.The step of this embodiment is as follows: step 1, the soft beancurd of this large volume 2 is made to the little soft beancurd piece 3 take the soft beancurd 2 of this large volume as object of reference, the operating process of this step 1: 1. 32 jin of soft beancurds 2 of this large volume are cut into the 80 grams/piece of 200 weight take 32 jin of soft beancurds 2 of this large volume as object of reference, the little soft beancurd piece 3 of 8 millimeters/piece of thickness, the result of the test of this step 1: the moisture content 87% of 32 jin of soft beancurds 2 of this large volume, 80 grams/piece of this weight, the moisture content 87% of the little soft beancurd piece 3 of 8 millimeters/piece of thickness, step 2., start baking, the operating process of this step 2: 1. by 80 grams/piece of this 200 weight, the soft beancurd piece 3 of 8 millimeters/piece of thickness is sent in roasting plant 7, the result of the test of this step 2: baking heat transmission medium: air, roasting mode: power drive air cooking, baking wind speed 0.3 meter per second, 120 ℃ of baking temperatures, baking air humidity 53%, step 3, stop baking, the operating process of this step 3: 1. 200 soft beancurd pieces that are made up of the skin of soya-bean milk 6 and internal water bean curd 5 are sent from this roasting plant 7, the result of the test of this step 3: this moisture content scope: 80%～90% little soft beancurd piece 3 changes into the soft beancurd piece being made up of internal water bean curd 5 and the skin of soya-bean milk 6 in baking, the thickness of this skin of soya-bean milk 6 reaches 0.6 millimeter, and moisture content reaches 55%, baking time 22 minutes, step 4, by these the 200 fried seasonings of sesame taste flavored oils for the soft beancurd piece being formed by the skin of soya-bean milk 6 and internal water bean curd 5, the operating process of this step 4: 1. these the 200 soft beancurd pieces that are made up of the skin of soya-bean milk 6 and internal water bean curd 5 are sent in the deep-frying vessel 9 that is loaded with sesame flavored oils, the result of the test of this step 4: the moisture content 53% of the internal water bean curd 5 of this soft beancurd piece, the moisture content 55% of the skin of soya-bean milk 6 of this soft beancurd piece, 0.6 millimeter of the thickness of this skin of soya-bean milk 6, sesame taste flavored oils concentration 85%, 22 seconds fried time, 92 ℃ of flavored oils's frying temperatures, step 5, by dry these the 200 soft beancurd piece surface natural evaporations of pulling out from sesame taste flavored oils, the operating process of this step 5: soft beancurd piece fried these 200 sesame taste flavored oils is pulled out from this sesame taste flavored oils, the result of the test of this step 5: 28 ℃ of natural evaporation baking temperatures, 50 minutes drying times of natural evaporation.

The above, only expressed several embodiment of the present invention, and it describes comparatively concrete and detailed, but can not therefore be interpreted as the restriction to the scope of the claims of the present invention.Implement according to claim of the present invention, the variation that can expect easily or replacement, within all should being encompassed in protection scope of the present invention, therefore, protection scope of the present invention should be as the criterion with the protection domain of claim.

Claims (10)

1. a soft beancurd preparation method, it is characterized in that: described preparation method comprises the following steps: step 1, the soft beancurd of large volume (2) is made to soft beancurd (2) take this large volume little soft beancurd piece (3) as object of reference, the operating process of this step 1: the 1. soft beancurd of this large volume (2) is cut into soft beancurd (2) take this large volume little soft beancurd piece (3) as object of reference, the process conditions of this step 1: the moisture content scope of the soft beancurd (2) of this large volume: 80%～90%, the moisture content scope of this little soft beancurd piece (3): 80%～90%, step 2, start baking, the operating process of this step 2: 1. this little soft beancurd piece (3) is sent in roasting plant (7), the process conditions of this step 2: baking heat transmission medium: gas, step 3, stop baking, the operating process of this step 3: the 1. soft beancurd piece being made up of the skin of soya-bean milk (6) and internal water bean curd (5) is sent from this roasting plant (7), the process conditions of this step 3: the thickness of the skin of soya-bean milk (6) reaches thickness range: 0.5 millimeter～2 millimeters, and the moisture content of this skin of soya-bean milk (6) reaches moisture content scope: 40%～60%, step 4, the soft beancurd piece being made up of the skin of soya-bean milk (6) and internal water bean curd (5) is further processed, the process conditions of step 4: the moisture content scope of this internal water bean curd (5): 80%～90%, the moisture content scope of this skin of soya-bean milk (6): 40%～60%, the thickness range of this skin of soya-bean milk (6): 0.5 millimeter～2 millimeters.

2. preparation method according to claim 1, it is characterized in that: described step 4, the soft beancurd piece by the skin of soya-bean milk (6) and internal water bean curd (5) structure is further processed and comprised the soft beancurd piece seasoning processing that this is made up of the skin of soya-bean milk (6) and internal water bean curd (5).

3. preparation method according to claim 2, it is characterized in that: described seasoning processing comprises the following steps: step 1, to be somebody's turn to do the soft beancurd piece being formed by the skin of soya-bean milk (6) and internal water bean curd (5) fried with various types of condiment solution immersions or various types of flavored oils respectively, the operating process of this step 1: 1. send in condiment solution or flavored oils being somebody's turn to do the soft beancurd piece being formed by the skin of soya-bean milk (6) and internal water bean curd (5), the process conditions of this step 1: this condiment solution concentration scope: 70%～90%, this flavored oils's concentration range: 80%～93%, this condiment solution soak time scope: 20 minutes～3 hours, condiment solution soaking temperature scope: 20 ℃～35 ℃, 83 ℃～100 ℃, the fried time range of this flavored oils: 20 seconds～40 seconds, flavored oils's frying temperature scope: 90 ℃～100 ℃, step 2, dry this soft beancurd piece surface baking of pulling out from condiment solution or natural evaporation are dried, or dry this soft beancurd piece surface baking of pulling out from flavored oils or natural evaporation are dried, in this step 2, toast dry operating process: 1. the soft beancurd piece that this process is soaked to seasoning or fried seasoning is pulled out from this condiment solution or flavored oils, 2. the soft beancurd piece of this being pulled out from condiment solution or flavored oils is sent in roasting plant (7), 3. this is soaked in condiment solution or flavored oils in fried soft beancurd piece from this roasting plant (7), send, the dry operating process of natural evaporation in this step 2: 1. this condiment solution immersion or the fried soft beancurd piece of flavored oils are pulled out from this condiment solution or this flavored oils, the process conditions of this step 2: baking baking temperature scope: 80 ℃～120 ℃, baking scope drying time: 30 seconds～5 minutes, natural evaporation baking temperature scope: 20 ℃～46 ℃, natural evaporation scope drying time: more than 30 minutes.

4. preparation method according to claim 1, it is characterized in that: the process conditions of described step 1: the soft beancurd (2) of this large volume is made by mould (1), soft beancurd (2) weight range of the large volume of a unit volume: 8 jin～60 jin, the thickness range of this little soft beancurd piece (3): 8 millimeters/piece～15 millimeter/piece, this little soft beancurd piece (3) weight range: 60 grams/piece～500 gram/piece.

5. preparation method according to claim 1, is characterized in that: the computing formula of described moisture content: W=(S-G)/G × 100%, wherein: W---moisture content, S---the weight of wet soft beancurd, the weight of G---theoretically dry soft beancurd.

6. preparation method according to claim 1, is characterized in that: the process conditions of described step 2: roasting mode: power drive air cooking, baking wind speed range: 0.2 meter per second～0.7 meter per second, baking gas humidity scope: 50%～70%.

7. preparation method according to claim 1, is characterized in that: the process conditions of described step 2: baking temperature scope: 100 ℃～300 ℃.

8. preparation method according to claim 1, is characterized in that: the process conditions of described step 3: baking time scope: 20 minutes～50 minutes.

9. preparation method according to claim 3, it is characterized in that: described condiment solution is divided into 3 types: 1. temperature range: the boiling condiment solution of 83 ℃～100 ℃, 2. the fermentation condiment solution having fermented 60 days～80 days, 3. temperature range: the instant condiment solution of 20 ℃～35 ℃.

10. preparation method according to claim 3, it is characterized in that: described condiment solution comprises: chafing dish bottom flavorings flavoring solution, spiced condiment solution, peanut flavoring solution, flavoring solution with sweet and sour flavor, bubble green pepper flavoring solution, sauerkraut flavoring solution, snow pear flavoring solution, banana flavoring solution, grape flavoring solution, loquat flavoring solution, pineapple flavoring solution, strawberry flavoring solution, honeysuckle condiment solution, described flavored oils comprises: pericarpium zanthoxyli schinifolii flavored oils, peanut flavored oils, sesame flavored oils.

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