CN104000126A - Preparation method of Yunsi soybean product - Google Patents
Preparation method of Yunsi soybean product Download PDFInfo
- Publication number
- CN104000126A CN104000126A CN201410188734.7A CN201410188734A CN104000126A CN 104000126 A CN104000126 A CN 104000126A CN 201410188734 A CN201410188734 A CN 201410188734A CN 104000126 A CN104000126 A CN 104000126A
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- slurry
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- preparation
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- soybean
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C20/00—Cheese substitutes
- A23C20/02—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
The invention discloses a preparation method of a Yunsi soybean product and relates to the technical field of food processing. The preparation method comprises the following steps of 1, putting soybean as a raw material into purified water, carrying out immersion for 12h, carrying out draining and removing impurities, 2, putting the immersed soybean into a grinding device, carrying out grinding, and then carrying out slurry-residue separation to obtain pure slurry, 3, feeding the separated slurry into a slurry boiling machine, and carrying out slurry boiling with continuous stirring, 4, then carrying out secondary slurry filtration to obtain slurry without impurities, adding a flavoring of which the weight is 20% that of the slurry into the slurry without impurities and carrying out mixing to obtain a uniform mixture, and 5, carrying out solidification, pouring, squeezing, spreading for cooling and shaping to obtain the Yunsi soybean finished product. The preparation method improves the traditional technology. The Yunsi soybean product has beautiful appearance, a brilliant color, a delicious taste and a good mouthfeel, contains a plurality of trace elements beneficial for a human body and is suitable for various people.
Description
Technical field
The present invention relates to food processing technology field, be specifically related to a kind of preparation method of cloud silk.
Background technology
A soybean product, is called " cloud silk ", is used for cool tune or stir-fry dish cooked in a small wok, meaning the food is prepared with special care, and soya bean is made, and delicious flavour is nutritious, after needing foaming extremely soft before eating, and can be edible with condiments or vegetables.The cloud silk mouthfeel that adopts traditional cloud silk preparation method to prepare is smooth not, and toughness is not good.
Summary of the invention
Technical problem to be solved by this invention is to provide a kind of step simple, is convenient to the preparation method of the cloud silk of practical operation.
Technical problem to be solved by this invention realizes by the following technical solutions:
A preparation method for cloud silk, comprises following method step:
1) take soya bean as raw material, soya bean is put into pure water and soak 12 hours, then draining remove impurity;
2) soya bean after soaking is put into milling apparatus and grind, after having ground, carry out screenings separation, obtain comparatively pure slurry;
3) slurry of separating is sent into pulp boiling machine and carry out mashing off, in mashing off process, will constantly stir;
4) after mashing off completes, carry out secondary filter pulp, obtain free from admixture slurry, in free from admixture slurry, drop into the flavoring that accounts for slurry weight 20%, mix;
5) then through starching, cast, after squeezing, spreading for cooling, profile arrange, make finished product.
Described flavoring consists of the component of following parts by weight: 2 parts, fresh litchi end, 3 parts of royal jelly, 2 parts of cucumber rinds, smear 1 part of 1 part of tea, 20 parts of glutinous rice flours, 0.4 part, brown sugar, 0.3 part of paddy pollen, 1 part of asparagus juice, 0.2 part, sesame oil and chicken soup.
The invention has the beneficial effects as follows: the present invention improves traditional handicraft, the cloud silk good looking appearance of preparation, bright in luster, delicious agreeable to the taste, feature that mouthfeel is good, contains the multiple trace element useful to human body, is applicable to all kinds of crowds edible.
The specific embodiment
For technological means, creation characteristic that the present invention is realized, reach object and effect is easy to understand, below in conjunction with specific embodiment, further set forth the present invention.
Embodiment 1
A preparation method for cloud silk, comprises following method step:
1) take soya bean as raw material, soya bean is put into pure water and soak 12 hours, then draining remove impurity;
2) soya bean after soaking is put into milling apparatus and grind, after having ground, carry out screenings separation, obtain comparatively pure slurry;
3) slurry of separating is sent into pulp boiling machine and carry out mashing off, in mashing off process, will constantly stir;
4) after mashing off completes, carry out secondary filter pulp, obtain free from admixture slurry, in free from admixture slurry, drop into the flavoring that accounts for slurry weight 20%, mix;
5) then through starching, cast, after squeezing, spreading for cooling, profile arrange, make finished product.
Described flavoring consists of the component of following parts by weight: 2 parts, fresh litchi end, 3 parts of royal jelly, 2 parts of cucumber rinds, smear 1 part of 1 part of tea, 20 parts of glutinous rice flours, 0.4 part, brown sugar, 0.3 part of paddy pollen, 1 part of asparagus juice, 0.2 part, sesame oil and chicken soup.
More than show and described basic principle of the present invention and principal character and advantage of the present invention.The technical staff of the industry should understand; the present invention is not restricted to the described embodiments; that in above-described embodiment and description, describes just illustrates principle of the present invention; without departing from the spirit and scope of the present invention; the present invention also has various changes and modifications, and these changes and improvements all fall in the claimed scope of the invention.The claimed scope of the present invention is defined by appending claims and equivalent thereof.
Claims (2)
1. a preparation method for cloud silk, is characterized in that: comprise following method step:
1) take soya bean as raw material, soya bean is put into pure water and soak 12 hours, then draining remove impurity;
2) soya bean after soaking is put into milling apparatus and grind, after having ground, carry out screenings separation, obtain comparatively pure slurry;
3) slurry of separating is sent into pulp boiling machine and carry out mashing off, in mashing off process, will constantly stir;
4) after mashing off completes, carry out secondary filter pulp, obtain free from admixture slurry, in free from admixture slurry, drop into the flavoring that accounts for slurry weight 20%, mix;
5) then through starching, cast, after squeezing, spreading for cooling, profile arrange, make finished product.
2. the preparation method of a kind of cloud silk according to claim 1, is characterized in that: described flavoring consists of the component of following parts by weight: 2 parts, fresh litchi end, 3 parts of royal jelly, 2 parts of cucumber rinds, smear 1 part of 1 part of tea, 20 parts of glutinous rice flours, 0.4 part, brown sugar, 0.3 part of paddy pollen, 1 part of asparagus juice, 0.2 part, sesame oil and chicken soup.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410188734.7A CN104000126A (en) | 2014-05-06 | 2014-05-06 | Preparation method of Yunsi soybean product |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410188734.7A CN104000126A (en) | 2014-05-06 | 2014-05-06 | Preparation method of Yunsi soybean product |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104000126A true CN104000126A (en) | 2014-08-27 |
Family
ID=51361250
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410188734.7A Pending CN104000126A (en) | 2014-05-06 | 2014-05-06 | Preparation method of Yunsi soybean product |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104000126A (en) |
Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1380010A (en) * | 2002-05-24 | 2002-11-20 | 张立洲 | Production method of dried soybean cord product |
| CN1415232A (en) * | 2002-10-14 | 2003-05-07 | 吕庆富 | Tech for producing dry vermicelli made from bean curd |
| CN101317640A (en) * | 2007-06-05 | 2008-12-10 | 顾方周 | Method for preparing soybean solidification products |
| CN101341953A (en) * | 2007-07-11 | 2009-01-14 | 张占永 | Technique for preparing bone-soup shredded soybean curd |
| CN102550704A (en) * | 2012-03-12 | 2012-07-11 | 臧双平 | Making method of black bean curd strips |
| CN102578273A (en) * | 2012-02-29 | 2012-07-18 | 万勤劳 | Health-care beancurd piece containing Chinese herbal formulations and production process thereof |
| CN102599255A (en) * | 2012-02-09 | 2012-07-25 | 西华大学 | Processing method of five-bean fish flavored bean curd slices |
| CN102715275A (en) * | 2012-07-13 | 2012-10-10 | 长治市胖妞食品有限公司 | Method for preparing Tofu skin |
-
2014
- 2014-05-06 CN CN201410188734.7A patent/CN104000126A/en active Pending
Patent Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1380010A (en) * | 2002-05-24 | 2002-11-20 | 张立洲 | Production method of dried soybean cord product |
| CN1415232A (en) * | 2002-10-14 | 2003-05-07 | 吕庆富 | Tech for producing dry vermicelli made from bean curd |
| CN101317640A (en) * | 2007-06-05 | 2008-12-10 | 顾方周 | Method for preparing soybean solidification products |
| CN101341953A (en) * | 2007-07-11 | 2009-01-14 | 张占永 | Technique for preparing bone-soup shredded soybean curd |
| CN102599255A (en) * | 2012-02-09 | 2012-07-25 | 西华大学 | Processing method of five-bean fish flavored bean curd slices |
| CN102578273A (en) * | 2012-02-29 | 2012-07-18 | 万勤劳 | Health-care beancurd piece containing Chinese herbal formulations and production process thereof |
| CN102550704A (en) * | 2012-03-12 | 2012-07-11 | 臧双平 | Making method of black bean curd strips |
| CN102715275A (en) * | 2012-07-13 | 2012-10-10 | 长治市胖妞食品有限公司 | Method for preparing Tofu skin |
Non-Patent Citations (1)
| Title |
|---|
| 王华 等: "豆腐丝生产工艺中HACCP管理体系的应用", 《湖北农业科学》 * |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C12 | Rejection of a patent application after its publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20140827 |