CN104041599A - Preparation equipment and preparation method of instant dry bean jelly - Google Patents
Preparation equipment and preparation method of instant dry bean jelly Download PDFInfo
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- CN104041599A CN104041599A CN201310732293.8A CN201310732293A CN104041599A CN 104041599 A CN104041599 A CN 104041599A CN 201310732293 A CN201310732293 A CN 201310732293A CN 104041599 A CN104041599 A CN 104041599A
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Abstract
The invention discloses a preparation method of instant dry bean jelly. The preparation method comprises the following steps of putting immersed pea into a grinding device from a raw material inlet, adding water into the grinding device, wherein the weight of the water is 1-30 times that of the pea, carrying out grinding, carrying out filtration, discharging bean dregs out of a bean dreg outlet and pea milk out of a pea milk outlet, feeding the pea milk into a stewing device from a pea milk inlet, stewing the pea milk at a temperature of 10-280 DEG C with stirring for 1-60min to obtain bean jelly, feeding the bean jelly into a loading device under the condition of thermal insulation, quantificationally adding the bean jelly into a container, carrying out cooling, feeding the cooled bean jelly into a marinating device, mixing the bean jelly and a spice to obtain a uniform mixture, carrying out marinating for 1-60min, feeding the marinated material into a baking device, carrying out baking at a temperature of 1-180 DEG C for 1-480min, carrying out vacuum packaging, and carrying out sterilization at a temperature of 1-180 DEG C in a sterilization device for 1-480min. The preparation method has a low production cost and simple processes. The instant dry bean jelly obtained by the preparation method has a long quality guarantee period, good quality and good taste.
Description
Technical field
The invention belongs to food processing technology field, relate to dry Preparation equipment of a kind of convenient bean jelly and preparation method thereof.
Background technology
Bean jelly is a kind of local flavour food being loved by the people, its traditional manufacturing technique is: the pea by food starch or after soaking and water are put into stone mill porch and carried out stone mill, it is overanxious that soya-bean milk enters gauze together with bean dregs, and overanxious good soya-bean milk enters boiling in frying pan, produces bean jelly.
At present, bean jelly adopts pure making by hand, and technique is loaded down with trivial details, and labour intensity is large.Meanwhile, the dry shelf-life of bean jelly of producing is short, easily rots, and affects its production and selling.
Summary of the invention
The object of the invention is to for deficiency of the prior art, dry Preparation equipment of a kind of convenient bean jelly and preparation method thereof is provided.
For achieving the above object, the technical solution adopted for the present invention to solve the technical problems is:
The Preparation equipment that a kind of convenient bean jelly is dry, comprise refining device, steaming plant, filling apparatus, spicing device, apparatus for baking, packing device and sterilizing unit, described refining device one end is provided with feed(raw material)inlet, and the other end is provided with bean dregs outlet and soya-bean milk outlet; Described soya-bean milk outlet is connected with the soya-bean milk entrance of steaming plant, and described steaming plant is provided with the first bean jelly outlet, and the first bean jelly outlet is connected with the first bean jelly entrance of filling apparatus; Described filling apparatus is provided with the second bean jelly outlet, and the second bean jelly outlet is connected with the second bean jelly entrance of spicing device; Spicing device is provided with halogen material entrance and the outlet of the 3rd bean jelly, and the 3rd bean jelly outlet is connected with the 3rd bean jelly entrance of apparatus for baking; Described apparatus for baking is provided with the 4th bean jelly outlet, and the 4th bean jelly outlet is connected with the 4th bean jelly entrance of packing device; Described packing device is provided with the 5th bean jelly outlet, and the 5th bean jelly outlet is connected with the 5th bean jelly entrance of sterilizing unit; Described sterilizing unit is provided with the 6th bean jelly outlet.
As optimal way, the 6th bean jelly outlet of described sterilizing unit is connected with the 6th bean jelly entrance of heat shrinkable package device, and heat shrinkable package device is provided with the 7th bean jelly outlet.
As optimal way, the 7th bean jelly outlet of described heat shrinkable package device is connected with the 7th bean jelly entrance of outer package device, and outer package device is provided with product outlet.
A technological process for the dry Preparation equipment of convenient bean jelly, comprises the following steps:
A, the pea after soaking is put into the feed(raw material)inlet of refining device, added pea weight 1-30 water doubly, defibrination, after filtering, bean dregs and soya-bean milk are respectively from bean dregs outlet and soya-bean milk outlet discharge, and soya-bean milk is sent into the soya-bean milk entrance of steaming plant;
B, soya-bean milk stir on the following boiling of the temperature limit of 10 ℃-280 ℃, after boiling 1-60 minute, make bean jelly, and filling apparatus is delivered in bean jelly insulation;
C, by bean jelly quantitative filling in container, deliver to spicing device after cooling;
D, bean jelly mix with spice all with, after stew in soy sauce 1-60 minute, deliver to apparatus for baking;
The bean jelly of E, stew in soy sauce toasts 1-480 minute at the temperature of 1 ℃-180 ℃;
Bean jelly after F, baking carries out vacuum packaging, then in sterilizing unit, and sterilization 1-480 minute at the temperature of 1 ℃-180 ℃.
As optimal way, in described step F, the bean jelly after sterilization is put into container and is sealed, heat shrinkable package, then joint sealing packing.
Further preferably, in described step F, container is plastic bowl or paper web.
As optimal way, in described step B, soya-bean milk is boiling 1-45 minute at the temperature of 20 ℃-140 ℃.
As optimal way, in described step e, bean jelly toasts 1-60 minute at the temperature of 1 ℃-180 ℃.
As optimal way, in described step F, bean jelly is sterilization 1-40 minute at the temperature of 1 ℃-180 ℃.
It is dry that the present invention adopts fully-automatic equipment to prepare bean jelly, broken away from the high labour intensity of home built, realized suitability for industrialized production, and production efficiency obviously improves.
The present invention has optimized the dry preparation technology of bean jelly, has improved on the whole the dry shelf-life of bean jelly, and is difficult for disconnecting, and has improved product quality and mouthfeel.
Beneficial effect of the present invention is:
The inventive method production cost is low, technique is simple, the dry long shelf-life of prepared bean jelly, and quality and mouthfeel are good.
Accompanying drawing explanation
Fig. 1 is process chart of the present invention;
Fig. 2 is refining device structural representation of the present invention;
Fig. 3 is steaming plant structural representation of the present invention;
Fig. 4 is filling apparatus structural representation of the present invention;
Fig. 5 is spicing device structural representation of the present invention;
Fig. 6 is apparatus for baking structural representation of the present invention;
Fig. 7 is packing device structural representation of the present invention;
Fig. 8 is sterilizing unit structural representation of the present invention;
Fig. 9 is heat shrinkable package apparatus structure schematic diagram of the present invention;
Figure 10 is outer package device structural representation of the present invention.
The specific embodiment
Disclosed all features in this description, or the step in disclosed all methods or process, except mutually exclusive feature and/or step, all can combine by any way.
Embodiment 1: the technological process of the dry Preparation equipment of a kind of convenient bean jelly, comprises the following steps:
A, the pea after soaking is put into the feed(raw material)inlet of refining device, added pea weight 1-30 water doubly, defibrination, after filtering, bean dregs and soya-bean milk are respectively from bean dregs outlet and soya-bean milk outlet discharge, and soya-bean milk is sent into the soya-bean milk entrance of steaming plant;
B, soya-bean milk stir on the following boiling of the temperature limit of 10 ℃-280 ℃, after boiling 1-60 minute, make bean jelly, and filling apparatus is delivered in bean jelly insulation;
C, by bean jelly quantitative filling in container, deliver to spicing device after cooling;
D, bean jelly mix with spice all with, after stew in soy sauce 1-60 minute, deliver to apparatus for baking;
The bean jelly of E, stew in soy sauce toasts 1-480 minute at the temperature of 1 ℃-180 ℃;
Bean jelly after F, baking carries out vacuum packaging, then in sterilizing unit, and sterilization 1-480 minute at the temperature of 1 ℃-180 ℃.
Its Preparation equipment is as follows:
Comprise refining device, steaming plant, filling apparatus, spicing device, apparatus for baking, packing device and sterilizing unit, described refining device one end is provided with feed(raw material)inlet, and the other end is provided with bean dregs outlet and soya-bean milk outlet; Described soya-bean milk outlet is connected with the soya-bean milk entrance of steaming plant, and described steaming plant is provided with the first bean jelly outlet, and the first bean jelly outlet is connected with the first bean jelly entrance of filling apparatus; Described filling apparatus is provided with the second bean jelly outlet, and the second bean jelly outlet is connected with the second bean jelly entrance of spicing device; Spicing device is provided with halogen material entrance and the outlet of the 3rd bean jelly, and the 3rd bean jelly outlet is connected with the 3rd bean jelly entrance of apparatus for baking; Described apparatus for baking is provided with the 4th bean jelly outlet, and the 4th bean jelly outlet is connected with the 4th bean jelly entrance of packing device; Described packing device is provided with the 5th bean jelly outlet, and the 5th bean jelly outlet is connected with the 5th bean jelly entrance of sterilizing unit; Described sterilizing unit is provided with the 6th bean jelly outlet.
Embodiment 2: the technological process of the dry Preparation equipment of a kind of convenient bean jelly, comprises the following steps:
A, food starch is put into the feed(raw material)inlet of refining device, added the water of 30 times of food starch weight, defibrination, after filtering, bean dregs and soya-bean milk are respectively from bean dregs outlet and soya-bean milk outlet discharge, and soya-bean milk is sent into the soya-bean milk entrance of steaming plant;
B, soya-bean milk stir on the following boiling of the temperature limit of 10 ℃-280 ℃, after boiling 1-60 minute, make bean jelly, and filling apparatus is delivered in bean jelly insulation;
C, by bean jelly quantitative filling in container, deliver to spicing device after cooling;
D, bean jelly mix with spice all with, after stew in soy sauce 1-60 minute, deliver to apparatus for baking;
The bean jelly of E, stew in soy sauce toasts 1-480 minute at the temperature of 1 ℃-180 ℃;
Bean jelly after F, baking carries out vacuum packaging, then in sterilizing unit, and sterilization 1-480 minute at the temperature of 1 ℃-180 ℃, the bean jelly after sterilization is put into plastic bowl and is sealed, heat shrinkable package, then joint sealing packing.
Its Preparation equipment is as follows:
Comprise refining device, steaming plant, filling apparatus, spicing device, apparatus for baking, packing device and sterilizing unit, described refining device one end is provided with feed(raw material)inlet, and the other end is provided with bean dregs outlet and soya-bean milk outlet; Described soya-bean milk outlet is connected with the soya-bean milk entrance of steaming plant, and described steaming plant is provided with the first bean jelly outlet, and the first bean jelly outlet is connected with the first bean jelly entrance of filling apparatus; Described filling apparatus is provided with the second bean jelly outlet, and the second bean jelly outlet is connected with the second bean jelly entrance of spicing device; Spicing device is provided with halogen material entrance and the outlet of the 3rd bean jelly, and the 3rd bean jelly outlet is connected with the 3rd bean jelly entrance of apparatus for baking; Described apparatus for baking is provided with the 4th bean jelly outlet, and the 4th bean jelly outlet is connected with the 4th bean jelly entrance of packing device; Described packing device is provided with the 5th bean jelly outlet, and the 5th bean jelly outlet is connected with the 5th bean jelly entrance of sterilizing unit; Described sterilizing unit is provided with the 6th bean jelly outlet.
The 6th bean jelly outlet of described sterilizing unit is connected with the 6th bean jelly entrance of heat shrinkable package device, and heat shrinkable package device is provided with the 7th bean jelly outlet.The 7th bean jelly outlet of described heat shrinkable package device is connected with the 7th bean jelly entrance of outer package device, and outer package device is provided with product outlet.
Embodiment 3: the technological process of the dry Preparation equipment of a kind of convenient bean jelly, comprises the following steps:
Pea after soaking or food starch and water are stirred and puts into the feed(raw material)inlet of refining device, the water that adds 10 times of pea weight or starch weight, defibrination, after filtering, bean dregs and soya-bean milk are discharged from bean dregs outlet and soya-bean milk outlet respectively, and soya-bean milk is sent into the soya-bean milk entrance of steaming plant; Soya-bean milk stirs on the following boiling of the temperature limit of 10 ℃-240 ℃, after boiling 1-45 minute, makes bean jelly, and filling apparatus is delivered in bean jelly insulation; Bean jelly quantitative filling, in container, is delivered to spicing device after cooling; Bean jelly mix with spice all with, after stew in soy sauce 1-60 minute, deliver to apparatus for baking; The bean jelly of stew in soy sauce toasts 1-60 minute at the temperature of 1 ℃-180 ℃; Bean jelly after baking carries out vacuum packaging, then in sterilizing unit, and sterilization 1-40 minute at the temperature of 1 ℃-180 ℃.
Its Preparation equipment is with embodiment 2.
The present invention is not limited to the aforesaid specific embodiment.The present invention expands to any new feature or any new combination disclosing in this manual, and the arbitrary new method disclosing or step or any new combination of process.
Claims (9)
1. the Preparation equipment that convenient bean jelly is dry, it is characterized in that: comprise refining device, steaming plant, filling apparatus, spicing device, apparatus for baking, packing device and sterilizing unit, described refining device one end is provided with feed(raw material)inlet, and the other end is provided with bean dregs outlet and soya-bean milk outlet; Described soya-bean milk outlet is connected with the soya-bean milk entrance of steaming plant, and described steaming plant is provided with the first bean jelly outlet, and the first bean jelly outlet is connected with the first bean jelly entrance of filling apparatus; Described filling apparatus is provided with the second bean jelly outlet, and the second bean jelly outlet is connected with the second bean jelly entrance of spicing device; Spicing device is provided with halogen material entrance and the outlet of the 3rd bean jelly, and the 3rd bean jelly outlet is connected with the 3rd bean jelly entrance of apparatus for baking; Described apparatus for baking is provided with the 4th bean jelly outlet, and the 4th bean jelly outlet is connected with the 4th bean jelly entrance of packing device; Described packing device is provided with the 5th bean jelly outlet, and the 5th bean jelly outlet is connected with the 5th bean jelly entrance of sterilizing unit; Described sterilizing unit is provided with the 6th bean jelly outlet.
2. the dry Preparation equipment of a kind of convenient bean jelly as claimed in claim 1, is characterized in that: the 6th bean jelly outlet of described sterilizing unit is connected with the 6th bean jelly entrance of heat shrinkable package device, and heat shrinkable package device is provided with the 7th bean jelly outlet.
3. the dry Preparation equipment of a kind of convenient bean jelly as claimed in claim 1, is characterized in that: the 7th bean jelly outlet of described heat shrinkable package device is connected with the 7th bean jelly entrance of outer package device, and outer package device is provided with product outlet.
4. the technological process of the dry Preparation equipment of a kind of convenient bean jelly as claimed in claim 1, is characterized in that comprising the following steps:
A, the pea by food starch or after soaking are put into the feed(raw material)inlet of refining device, add food starch or pea weight 1-30 water doubly, defibrination, after filtering, bean dregs and soya-bean milk are discharged from bean dregs outlet and soya-bean milk outlet respectively, and soya-bean milk is sent into the soya-bean milk entrance of steaming plant;
B, soya-bean milk stir on the following boiling of the temperature limit of 10 ℃-280 ℃, after boiling 1-60 minute, make bean jelly, and filling apparatus is delivered in bean jelly insulation;
C, by bean jelly quantitative filling in container, deliver to spicing device after cooling;
D, bean jelly mix with spice all with, after stew in soy sauce 1-60 minute, deliver to apparatus for baking;
The bean jelly of E, stew in soy sauce toasts 1-480 minute at the temperature of 1 ℃-180 ℃;
Bean jelly after F, baking carries out vacuum packaging, then in sterilizing unit, and sterilization 1-480 minute at the temperature of 1 ℃-180 ℃.
5. the drying standby technological process of a kind of convenient bean jelly as claimed in claim 4, is characterized in that: in described step F, the bean jelly after sterilization is put into container and sealed, heat shrinkable package, then joint sealing packing.
6. the drying standby technological process of a kind of convenient bean jelly as claimed in claim 5, is characterized in that: in described step F, container is plastic bowl or paper web.
7. the drying standby technological process of a kind of convenient bean jelly as claimed in claim 4, is characterized in that: in described step B, soya-bean milk is boiling 1-45 minute at the temperature of 20 ℃-140 ℃.
8. the drying standby technological process of a kind of convenient bean jelly as claimed in claim 4, is characterized in that: in described step e, bean jelly toasts 1-60 minute at the temperature of 1 ℃-180 ℃.
9. the drying standby technological process of a kind of convenient bean jelly as claimed in claim 4, is characterized in that: in described step F, bean jelly is sterilization 1-40 minute at the temperature of 1 ℃-180 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310732293.8A CN104041599A (en) | 2013-12-21 | 2013-12-21 | Preparation equipment and preparation method of instant dry bean jelly |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310732293.8A CN104041599A (en) | 2013-12-21 | 2013-12-21 | Preparation equipment and preparation method of instant dry bean jelly |
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| CN104041599A true CN104041599A (en) | 2014-09-17 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201310732293.8A Pending CN104041599A (en) | 2013-12-21 | 2013-12-21 | Preparation equipment and preparation method of instant dry bean jelly |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105852057A (en) * | 2016-04-02 | 2016-08-17 | 朱增伟 | Processing method of bean jelly |
| CN109527406A (en) * | 2018-11-07 | 2019-03-29 | 湖南城头山红薯食品科技有限公司 | A kind of cooling equipment for peameal production |
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| CN2057557U (en) * | 1989-06-06 | 1990-05-30 | 常京子 | Treating machine for starch sheet jelly |
| CN101322535A (en) * | 2007-06-14 | 2008-12-17 | 李�瑞 | Convenient bean jelly and method for producing the same |
| CN101336685A (en) * | 2008-08-15 | 2009-01-07 | 程国发 | Processing method of instant hot Liangpi |
| CN101341944A (en) * | 2007-07-13 | 2009-01-14 | 邹光友 | Processing method for instant sheet jelly and bean jelly |
| CN102405985A (en) * | 2011-10-12 | 2012-04-11 | 王中林 | Production method of marinated dried bean curd |
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2013
- 2013-12-21 CN CN201310732293.8A patent/CN104041599A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN2057557U (en) * | 1989-06-06 | 1990-05-30 | 常京子 | Treating machine for starch sheet jelly |
| CN101322535A (en) * | 2007-06-14 | 2008-12-17 | 李�瑞 | Convenient bean jelly and method for producing the same |
| CN101341944A (en) * | 2007-07-13 | 2009-01-14 | 邹光友 | Processing method for instant sheet jelly and bean jelly |
| CN101336685A (en) * | 2008-08-15 | 2009-01-07 | 程国发 | Processing method of instant hot Liangpi |
| CN102405985A (en) * | 2011-10-12 | 2012-04-11 | 王中林 | Production method of marinated dried bean curd |
Non-Patent Citations (1)
| Title |
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| 舒国重: "《四川小吃大全》", 31 March 2012 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105852057A (en) * | 2016-04-02 | 2016-08-17 | 朱增伟 | Processing method of bean jelly |
| CN109527406A (en) * | 2018-11-07 | 2019-03-29 | 湖南城头山红薯食品科技有限公司 | A kind of cooling equipment for peameal production |
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Application publication date: 20140917 |