CN103815049A - Preparation process of corn bean curd - Google Patents
Preparation process of corn bean curd Download PDFInfo
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- CN103815049A CN103815049A CN201410071915.1A CN201410071915A CN103815049A CN 103815049 A CN103815049 A CN 103815049A CN 201410071915 A CN201410071915 A CN 201410071915A CN 103815049 A CN103815049 A CN 103815049A
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Abstract
The invention discloses a preparation process of corn bean curd. The preparation process includes: dipping, cleaning, blanching, cooling, draining, smashing, boiling with water, pulping, filtering, boiling the pulp and forming. The preparation technology is characterized in that: the corn bean curd produced by the process is golden and elastic, is soft and smooth in mouthfeel, and is rich in more than 10 nutrition components needed for human bodies, such as protein, vitamin and mineral compounds; frequent eating of the corn bean curd can regulate the human nutrition balance and boost immunity; a product produced by the process overcomes a disadvantage of common bean curd that the common bean curd is insufficient in amino acid methionine essential for human body and cannot be fully absorbed by the human body, and also overcomes a disadvantage that the corn is rich in S-adenosine methionine but lacks lysine and serine in the bean curd, and therefore the corn bean curd is richer in nutrition; and the corn bean curd is stable in quality, safe and reliable, and is a natural, green and healthy food.
Description
Technical field
The invention belongs to a kind of Tofu processing field, be specifically related to a kind of preparation technology of corn tofu.
Background technology
Bean curd, from all processed utilizations of Ancient Times in China, is then passed into external.Zhou Dynasty has bean curd, and to after five generations, Central China one is with bean curd to become daily bread, and the Yuan Dynasty is later about the record of bean curd is more.It is a kind of material of tool nutrition that bean curd all be it is believed that all the time, is also the food that food medicine has both simultaneously, has many-sided functions such as beneficial gas, qi-restoratives, the unrighted acid that the amino acid that contains needed by human and animal food lack, lecithin etc.Therefore, often take liberties with joke and can protect liver, promote organism metabolism, strengthen immunity and have detoxication.
But methionine content deficiency in the raw soybeans albumen of making bean curd can not be absorbed completely by human body.Be not easy to digest with the bean curd that traditional handicraft is produced, stimulate stomach, produce hydrochloric acid in gastric juice.And for a long time, the bean curd kind that China produces is single, is therefore necessary existing bean curd to carry out the improvement of local flavor and nutrition.
Along with the raising of people's living standard, nutrition that what people more and more focused on is and healthy unification.The development of bean curd corn not only can supplement the methionine content in bean curd, and can improve the defect of lysine and serine content deficiency in corn, meets the nutriment of needed by human body.Corn tofu quality of the prior art is unstable, mouthfeel is poor, greatly affects consumer edible.
Summary of the invention
The object of the present invention is to provide a kind of preparation technology of corn tofu, overcome traditional bean curd essential amino acid containing quantity not sufficient, nutritious, steady quality, safety, green, health.
The preparation technology's of a kind of corn tofu of the present invention technical scheme is achieved in that
A kind of preparation technology of corn tofu realizes by following steps:
(1) soak, clean: fresh corn rod is put into 2% saline solution and soaked 20～25min, every processing 4000 fringes are changed a saline solution, then soaked corn ear are put into the clear water that flows and are rinsed 5min;
(2) blanching: use vapours blanching technique, controlling temperature is 95～105 ℃, time 10～15min;
(3) cooling, drain: the corn after blanching is cooling immediately, then corn ear is put into the equipment of draining and drains away the water, scrape grain with automatic scraping grain machine;
(4) fragmentation: every of corn is broken into 4～8 lobes, and screens out scurf and fine powder;
(5) poach: the corn after fragmentation is put into iron pan, add water to and flood 5～10cm, combustion fire to water is opened, boils iblet to corn and expands a little, in the time of the dense alcohol of lye color depth, can take the dish out of the pot and dry in the air, and then clear water for iblet is eluriated 3～4 times;
(6) defibrination, filtration: add the clear water of 2～3 times of corn weight, wear into slurry with fiberizer or stone mill, then with 20～30 object gauzes, corn steep liquor is filtered;
(7) mashing off: put into 2 times to the clear water of corn weight in pot, add clean weedtree ash, fluffy grey infusion 2h, then after being cooled to 25～35 ℃, pour again corn steep liquor, large soya-bean milk into, boil while stir, after first boiling with big fire, use little fiery 2～3min instead, then changing big fire boils, change again little fire and boil 2～3min, be so repeatedly cooked into pasty state with little fire afterwards three times, can take the dish out of the pot;
(8) moulding: the mixing oar boiling is scooped out, pours into and does in the case or other containers that soybean tofu uses, naturally cooling.
The test stone of ceasing fire in step (7) be have a meal spoon ladle out full slurry backward lower fall, as slabbing
In step (7), boil oar and also can use another kind of method: first cold water is poured in pot, while boiling to 90 ℃ of water temperatures, poured again into slurry, boil to satisfying the criteria.
Compared with prior art, the present invention has the following advantages: the corn tofu golden yellow color that the present invention produces, high resilience, the soft cunning of mouthfeel, are rich in 10 multiple nutritional components such as the proteins,vitamins,minerals, carrotene, unrighted acid of needed by human body, often edible adjustable human nutrition balance, reinforced immunological power, lowering blood-fat and reducing weight; The product of producing has also supplemented the not enough and deficiency that can not be absorbed completely by human body of essential amino acid methionine content contained in common beancurd, also overcome methyllanthionine rich content in corn simultaneously, but the lysine in shortage bean curd and the defect of serine, nutrition is abundanter; Steady quality of the present invention, safe and reliable, be a kind of natural, green healthy food.
The specific embodiment
Embodiment 1
A kind of preparation technology of corn tofu realizes by following steps:
(1) soak, clean: fresh corn rod is put into 2% saline solution and soaked 20min, every processing 4000 fringes are changed a saline solution, then soaked corn ear are put into the clear water that flows and are rinsed 5min;
(2) blanching: use vapours blanching technique, controlling temperature is 95 ℃, time 15min;
(3) cooling, drain: the corn after blanching is cooling immediately, then corn ear is put into the equipment of draining and drains away the water, scrape grain with automatic scraping grain machine;
(4) fragmentation: get 500 parts of corns and carry out fragmentation, every is broken into 4 lobes, and screens out scurf and fine powder;
(5) poach: the corn after fragmentation is put into iron pan, add water to and flood 5cm, combustion fire to water is opened, boils iblet to corn and expands a little, in the time of the dense alcohol of lye color depth, can take the dish out of the pot and dry in the air, and then clear water for iblet is eluriated 3 times;
(6) defibrination, filtration: add the clear water of 2 times of corn weight, wear into slurry with fiberizer or stone mill, then with 20 object gauzes, corn steep liquor is filtered;
(7) mashing off: put into 2 times to the clear water of corn weight in pot, add clean weedtree ash, fluffy grey infusion 2h, then after being cooled to 25 ℃, pour again corn steep liquor, large soya-bean milk into, boil while stir, after first boiling with big fire, use little fiery 2min instead, then change big fire and boil, then change little fire and boil 3min, so repeatedly boil with little fire afterwards for three times, when the spoon of having a meal is ladled out, full slurry is backward to fall down, as slabbing can take the dish out of the pot;
(8) moulding: the mixing oar boiling is scooped out, pours into and does in the case or other containers that soybean tofu uses, naturally cooling.
Embodiment 2
A kind of preparation technology of corn tofu realizes by following steps:
(1) soak, clean: fresh corn rod is put into 2% saline solution and soaked 25min, every processing 4000 fringes are changed a saline solution, then soaked corn ear are put into the clear water that flows and are rinsed 5min;
(2) blanching: use vapours blanching technique, controlling temperature is 105 ℃, time 10min;
(3) cooling, drain: the corn after blanching is cooling immediately, then corn ear is put into the equipment of draining and drains away the water, scrape grain with automatic scraping grain machine;
(4) fragmentation: get 1200 parts of corns and carry out fragmentation, every is broken into 8 lobes, and screens out scurf and fine powder;
(5) poach: the corn after fragmentation is put into iron pan, add water to and flood 10cm, combustion fire to water is opened, boils iblet to corn and expands a little, in the time of the dense alcohol of lye color depth, can take the dish out of the pot and dry in the air, and then clear water for iblet is eluriated 4 times;
(6) defibrination, filtration: add the clear water of 3 times of corn weight, wear into slurry with fiberizer or stone mill, then with 30 object gauzes, corn steep liquor is filtered;
(7) mashing off: put into 2 times to the clear water of corn weight in pot, add clean weedtree ash, fluffy grey infusion 2h, then after being cooled to 35 ℃, pour again corn steep liquor, large soya-bean milk into, boil while stir, after first boiling with big fire, use little fiery 3min instead, then change big fire and boil, then change little fire and boil 2min, so repeatedly boil with little fire afterwards for three times, when the spoon of having a meal is ladled out, full slurry is backward to fall down, as slabbing can take the dish out of the pot;
(8) moulding: the mixing oar boiling is scooped out, pours into and does in the case or other containers that soybean tofu uses, naturally cooling.
Embodiment 3
A kind of preparation technology of corn tofu realizes by following steps:
(1) soak, clean: fresh corn rod is put into 2% saline solution and soaked 23min, every processing 4000 fringes are changed a saline solution, then soaked corn ear are put into the clear water that flows and are rinsed 5min;
(2) blanching: use vapours blanching technique, controlling temperature is 100 ℃, time 12min;
(3) cooling, drain: the corn after blanching is cooling immediately, then corn ear is put into the equipment of draining and drains away the water, scrape grain with automatic scraping grain machine;
(4) fragmentation: get 800 parts of corns and carry out fragmentation, every is broken into 7 lobes, and screens out scurf and fine powder;
(5) poach: the corn after fragmentation is put into iron pan, add water to and flood 8cm, combustion fire to water is opened, boils iblet to corn and expands a little, in the time of the dense alcohol of lye color depth, can take the dish out of the pot and dry in the air, and then clear water for iblet is eluriated 4 times;
(6) defibrination, filtration: add the clear water of 3 times of corn weight, wear into slurry with fiberizer or stone mill, then with 26 object gauzes, corn steep liquor is filtered;
(7) mashing off: put into 2 times to the clear water of corn weight in pot, add clean weedtree ash, fluffy grey infusion 2h, then pour corn steep liquor, large soya-bean milk into, boil while stir, after first boiling with big fire, use little fire instead and boil, when the spoon of having a meal is ladled out, full slurry is backward to fall down, as slabbing can take the dish out of the pot;
(8) moulding: the mixing oar boiling is scooped out, pours into and does in the case or other containers that soybean tofu uses, naturally cooling.
Above embodiment is only in order to technical scheme of the present invention to be described but not be limited, although the present invention is had been described in detail with reference to preferred embodiment, those of ordinary skill in the art is to be understood that: it still can be modified or be equal to replacement technical scheme of the present invention, and these modifications or be equal to replacement and also can not make amended technical scheme depart from the spirit and scope of technical solution of the present invention.
Claims (3)
1. a preparation technology for corn tofu, is characterized in that, comprises the following steps:
(1) soak, clean: fresh corn rod is put into 2% saline solution and soaked 20～25min, every processing 4000 fringes are changed a saline solution, then soaked corn ear are put into the clear water that flows and are rinsed 5min;
(2) blanching: use vapours blanching technique, controlling temperature is 95～105 ℃, time 10～15min;
(3) cooling, drain: the corn after blanching is cooling immediately, then corn ear is put into the equipment of draining and drains away the water, scrape grain with automatic scraping grain machine;
(4) fragmentation: every of corn is broken into 4～8 lobes, and screens out scurf and fine powder;
(5) poach: the corn after fragmentation is put into iron pan, add water to and flood 5～10cm, combustion fire to water is opened, boils iblet to corn and expands a little, in the time of the dense alcohol of lye color depth, can take the dish out of the pot and dry in the air, and then clear water for iblet is eluriated 3～4 times;
(6) defibrination, filtration: add the clear water of 2～3 times of corn weight, wear into slurry with fiberizer or stone mill, then with 20～30 object gauzes, corn steep liquor is filtered;
(7) mashing off: put into 2 times to the clear water of corn weight in pot, add clean weedtree ash, fluffy grey infusion 2h, then after being cooled to 25～35 ℃, pour again corn steep liquor, large soya-bean milk into, boil while stir, after first boiling with big fire, use little fiery 2～3min instead, then changing big fire boils, change again little fire and boil 2～3min, be so repeatedly cooked into pasty state with little fire afterwards three times, can take the dish out of the pot;
(8) moulding: the mixing oar boiling is scooped out, pours into and does in the case or other containers that soybean tofu uses, naturally cooling.
2. the preparation technology of a kind of corn tofu as claimed in claim 1, is characterized in that, the test stone of ceasing fire in step (7) be have a meal spoon ladle out full slurry backward lower fall, as slabbing.
3. the preparation technology of a kind of corn tofu as claimed in claim 1, is characterized in that, boils oar and also can use another kind of method in step (7): first cold water is poured in pot, while boiling to 90 ℃ of water temperatures, poured into slurry again, boil to satisfying the criteria.
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| CN201410071915.1A CN103815049A (en) | 2014-02-28 | 2014-02-28 | Preparation process of corn bean curd |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107980912A (en) * | 2017-12-05 | 2018-05-04 | 岑溪市金特澳洲坚果发展中心 | The processing method of soymilk powder |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101023774A (en) * | 2005-09-12 | 2007-08-29 | 赵经山 | Method for preparing maize-protein soy-bean curd |
| CN102187908A (en) * | 2010-03-03 | 2011-09-21 | 金兴仓 | Processing method of corn tofu |
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- 2014-02-28 CN CN201410071915.1A patent/CN103815049A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101023774A (en) * | 2005-09-12 | 2007-08-29 | 赵经山 | Method for preparing maize-protein soy-bean curd |
| CN102187908A (en) * | 2010-03-03 | 2011-09-21 | 金兴仓 | Processing method of corn tofu |
Non-Patent Citations (2)
| Title |
|---|
| 孙学翠: "玉米豆腐的制作", 《吉林农业》, no. 3, 31 March 2007 (2007-03-31), pages 37 * |
| 杨引福: "速冻鲜食玉米穗加工技术", 《玉米科学》, vol. 8, no. 1, 31 March 2000 (2000-03-31), pages 95 - 96 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107980912A (en) * | 2017-12-05 | 2018-05-04 | 岑溪市金特澳洲坚果发展中心 | The processing method of soymilk powder |
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Application publication date: 20140528 |