CN104054843A - Manufacturing method of shredded dried bean curds - Google Patents
Manufacturing method of shredded dried bean curds Download PDFInfo
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- CN104054843A CN104054843A CN201410330711.5A CN201410330711A CN104054843A CN 104054843 A CN104054843 A CN 104054843A CN 201410330711 A CN201410330711 A CN 201410330711A CN 104054843 A CN104054843 A CN 104054843A
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Abstract
The invention belongs to the technical field of manufacturing methods for bean products and particularly relates to a manufacturing method of shredded dried bean curds. With the adoption of the manufacturing method, the technical problems of poor toughness and taste, low nutrient ingredients and non-uniform stripes in the existing shredded dried bean curds are mainly solved. The technical scheme adopted by the invention is as follows: the manufacturing method comprises the following steps of soaking beans, preparing into soybean milk, cooking, curing the soybean milk, rising the soybean milk, breaking bean curd jelly, manufacturing dried bean curds, shredding the dried bean curds and marinating. The manufacturing method has the advantages of good toughness and taste, high nutrient ingredients and uniform strips.
Description
Technical field
The invention belongs to the preparation method technical field of bean product, be specifically related to a kind of preparation method of shredded soybean curd.
Background technology
Shredded soybean curd is also cloud silk, is half dehydrated products, belongs to the derivation food of bean curd, and its protein content is higher than soybean, not only contains 8 seed amino acids of needed by human, and its ratio also approaches human body needs, and nutritive value is higher.Common people are edible all.There is the shortcoming that toughness is not enough, mouthfeel is poor, nutritional labeling is low and strand is inhomogeneous in existing shredded soybean curd.
Summary of the invention
The object of the invention is to solve existing shredded soybean curd and have the technical problem that toughness is not enough, mouthfeel is poor, nutritional labeling is low and strand is inhomogeneous, a kind of preparation method of shredded soybean curd is provided.
For solving the problems of the technologies described above, the technical solution used in the present invention is:
A preparation method for shredded soybean curd, it comprises the following steps:
1) bubble beans: choose soya bean, after screening, cleaning and removal impurity, drop in fermentation vat and soak 4～24h, immersion water consumption is 2.0～2.5 times of soya bean weight;
2) slurrying: soaked soya bean is drained to soaking bean water, again after clear water flushing the most water of drop, in input fiberizer, and add water in fiberizer, adding the water yield is 1～1.5 times of soya bean weight, opens fiberizer and mills, and the slurries that grind are sent into successively and in three horizontal centrifuges, carried out three separation, extract slurries, in pulping process, by amount of water, controlling soymilk concentration is 9～10 degree;
3) boil burning: the soya-bean milk making is sent in plasma burning bucket and boiled burning, when soya-bean milk temperature rises to 80 ℃, in soya-bean milk, add defoamer, the 0.028g/ ㎏ that defoamer addition is soya-bean milk, when soya-bean milk temperature rises to 98～100 ℃ of temperature, boils and burn 3～5min;
4) select slurry: well-done soya-bean milk is put into after ripe pulp screen filters to a slurry bucket, when soya-bean milk is cooled to 70～80 ℃, to the soya-bean milk of selecting in slurry bucket, added the calcium sulfate aqueous solution to carry out a slurry, adding calcium sulfate amount is 1/480 of soya-bean milk weight;
5) slurry that rises: by the standing 20～30min of the soya-bean milk of the having selected slurry that rises;
6) broken brain: the beans brain of having starched rising proceeds in wooden barrel, and with waddy, the beans brain of having starched that rises is smashed, and is stirred into thick Tofu pudding;
7) make skin of beancurd: will lay smooth for making the infantees of the skin of soya-bean milk, the Tofu pudding that broken brain is completed waters on infantees, cast action and want fast, the few brain in middle many brains both sides, and to make to water the skin of beancurd base length of making be 23～25cm, wide is 23～25cm, thickness is 1.2～1.5mm, then skin of beancurd base is carried out to artificial laying up and places 2～3min, the skin of beancurd briquet that laying up is completed squeezes 30～40min with the pressure of 3.5～5 kilograms, after squeezing being completed, skin of beancurd briquet is sent into airing frame to carry out airing cooling again, finally infantees and skin of beancurd is peeled off and is arranged;
8) cut shredded soybean curd: the skin of beancurd that arrangement is completed is sent into filament cutter and carried out chopping, and in a side, leave the edge of 4～5cm, then mono-group of each Zhang Banwei of the skin of beancurd cutting is rolled, and with lace cord, the edge of not cutting is tied up and made shredded soybean curd base;
9) stew in soy sauce: the shredded soybean curd base of tying up is put into soup juice halogen pot and carry out stew in soy sauce 45min, the shredded soybean curd then stew in soy sauce being completed is sent into airing frame and carried out cooling airing.
Described soup juice is mixed and is boiled 40～45min and make by the raw material of following weight parts: 35～40 parts, 9～11 parts of salt, 1～1.2 part of monosodium glutamate and water.
Described soup juice is mixed and is boiled 40～45min and make by the raw material of following weight parts: 35～40 parts, 9～11 parts of salt, 1～1.2 part of monosodium glutamate, 300～350 parts, soy sauce and water.
The present invention adopts above technical scheme, has solved existing shredded soybean curd and has had the shortcoming that toughness is not enough, mouthfeel is poor, nutritional labeling is low and strand is inhomogeneous.Therefore, compare with background technology, the present invention has good toughness, mouthfeel is good, nutritional labeling is high and the uniform advantage of strand.
The specific embodiment
Embodiment 1
The preparation method of a kind of shredded soybean curd in the present embodiment, it comprises the following steps:
1) bubble beans: choose soya bean, after screening, cleaning and removal impurity, drop in fermentation vat and soak 4h, immersion water consumption is 2.0 times of soya bean weight;
2) slurrying: soaked soya bean is drained to soaking bean water, again after clear water flushing the most water of drop, in input fiberizer, and add water in fiberizer, adding the water yield is 1 times of soya bean weight, opens fiberizer and mills, and the slurries that grind are sent into successively and in three horizontal centrifuges, carried out three separation, extract slurries, in pulping process, by amount of water, controlling soymilk concentration is 9～10 degree;
3) boil burning: the soya-bean milk making is sent in plasma burning bucket and boiled burning, when soya-bean milk temperature rises to 80 ℃, in soya-bean milk, add defoamer, the 0.028g/ ㎏ that defoamer addition is soya-bean milk, when soya-bean milk temperature rises to 98～100 ℃ of temperature, boils and burn 3～5min;
4) select slurry: well-done soya-bean milk is put into after ripe pulp screen filters to a slurry bucket, when soya-bean milk is cooled to 70～80 ℃, to the soya-bean milk of selecting in slurry bucket, added the calcium sulfate aqueous solution to carry out a slurry, adding calcium sulfate amount is 1/480 of soya-bean milk weight;
5) slurry that rises: by the standing 20min of the soya-bean milk of the having selected slurry that rises;
6) broken brain: the beans brain of having starched rising proceeds in wooden barrel, and with waddy, the beans brain of having starched that rises is smashed, and is stirred into thick Tofu pudding;
7) make skin of beancurd: will lay smooth for making the infantees of the skin of soya-bean milk, the Tofu pudding that broken brain is completed waters on infantees, cast action and want fast, the few brain in middle many brains both sides, and to make to water the skin of beancurd base length of making be 23～25cm, wide is 23～25cm, thickness is 1.2～1.5mm, then skin of beancurd base is carried out to artificial laying up and places 2～3min, the skin of beancurd briquet that laying up is completed squeezes 30～40min with the pressure of 3.5～5 kilograms, after squeezing being completed, skin of beancurd briquet is sent into airing frame to carry out airing cooling again, finally infantees and skin of beancurd is peeled off and is arranged;
8) cut shredded soybean curd: the skin of beancurd that arrangement is completed is sent into filament cutter and carried out chopping, and in a side, leave the edge of 4～5cm, then mono-group of each Zhang Banwei of the skin of beancurd cutting is rolled, and with lace cord, the edge of not cutting is tied up and made shredded soybean curd base;
9) stew in soy sauce: the shredded soybean curd base of tying up is put into soup juice halogen pot and carry out stew in soy sauce 45min, the shredded soybean curd then stew in soy sauce being completed is sent into airing frame and carried out cooling airing.
Described soup juice is mixed and is boiled 40～45min and make by the raw material of following weight parts: 35 parts, 9 parts of salt, 1 part of monosodium glutamate and water.
Embodiment 2
The preparation method of a kind of shredded soybean curd in the present embodiment, it comprises the following steps:
1) bubble beans: choose soya bean, after screening, cleaning and removal impurity, drop in fermentation vat and soak 24h, immersion water consumption is 2.5 times of soya bean weight;
2) slurrying: soaked soya bean is drained to soaking bean water, again after clear water flushing the most water of drop, in input fiberizer, and add water in fiberizer, adding the water yield is 1.5 times of soya bean weight, opens fiberizer and mills, and the slurries that grind are sent into successively and in three horizontal centrifuges, carried out three separation, extract slurries, in pulping process, by amount of water, controlling soymilk concentration is 9～10 degree;
3) boil burning: the soya-bean milk making is sent in plasma burning bucket and boiled burning, when soya-bean milk temperature rises to 80 ℃, in soya-bean milk, add defoamer, the 0.028g/ ㎏ that defoamer addition is soya-bean milk, when soya-bean milk temperature rises to 98～100 ℃ of temperature, boils and burn 3～5min;
4) select slurry: well-done soya-bean milk is put into after ripe pulp screen filters to a slurry bucket, when soya-bean milk is cooled to 70～80 ℃, to the soya-bean milk of selecting in slurry bucket, added the calcium sulfate aqueous solution to carry out a slurry, adding calcium sulfate amount is 1/480 of soya-bean milk weight;
5) slurry that rises: by the standing 30min of the soya-bean milk of the having selected slurry that rises;
6) broken brain: the beans brain of having starched rising proceeds in wooden barrel, and with waddy, the beans brain of having starched that rises is smashed, and is stirred into thick Tofu pudding;
7) make skin of beancurd: will lay smooth for making the infantees of the skin of soya-bean milk, the Tofu pudding that broken brain is completed waters on infantees, cast action and want fast, the few brain in middle many brains both sides, and to make to water the skin of beancurd base length of making be 23～25cm, wide is 23～25cm, thickness is 1.2～1.5mm, then skin of beancurd base is carried out to artificial laying up and places 2～3min, the skin of beancurd briquet that laying up is completed squeezes 30～40min with the pressure of 3.5～5 kilograms, after squeezing being completed, skin of beancurd briquet is sent into airing frame to carry out airing cooling again, finally infantees and skin of beancurd is peeled off and is arranged;
8) cut shredded soybean curd: the skin of beancurd that arrangement is completed is sent into filament cutter and carried out chopping, and in a side, leave the edge of 4～5cm, then mono-group of each Zhang Banwei of the skin of beancurd cutting is rolled, and with lace cord, the edge of not cutting is tied up and made shredded soybean curd base;
9) stew in soy sauce: the shredded soybean curd base of tying up is put into soup juice halogen pot and carry out stew in soy sauce 45min, the shredded soybean curd then stew in soy sauce being completed is sent into airing frame and carried out cooling airing.
Described soup juice is mixed and is boiled 40～45min and make by the raw material of following weight parts: 40 parts, 11 parts of salt, 1.2 parts of monosodium glutamates and water.
Embodiment 3
The preparation method of a kind of shredded soybean curd in the present embodiment, it comprises the following steps:
1) bubble beans: choose soya bean, after screening, cleaning and removal impurity, drop in fermentation vat and soak 10h, immersion water consumption is 2.2 times of soya bean weight;
2) slurrying: soaked soya bean is drained to soaking bean water, again after clear water flushing the most water of drop, in input fiberizer, and add water in fiberizer, adding the water yield is 1.2 times of soya bean weight, opens fiberizer and mills, and the slurries that grind are sent into successively and in three horizontal centrifuges, carried out three separation, extract slurries, in pulping process, by amount of water, controlling soymilk concentration is 9～10 degree;
3) boil burning: the soya-bean milk making is sent in plasma burning bucket and boiled burning, when soya-bean milk temperature rises to 80 ℃, in soya-bean milk, add defoamer, the 0.028g/ ㎏ that defoamer addition is soya-bean milk, when soya-bean milk temperature rises to 98～100 ℃ of temperature, boils and burn 3～5min;
4) select slurry: well-done soya-bean milk is put into after ripe pulp screen filters to a slurry bucket, when soya-bean milk is cooled to 70～80 ℃, to the soya-bean milk of selecting in slurry bucket, added the calcium sulfate aqueous solution to carry out a slurry, adding calcium sulfate amount is 1/480 of soya-bean milk weight;
5) slurry that rises: by the standing 26min of the soya-bean milk of the having selected slurry that rises;
6) broken brain: the beans brain of having starched rising proceeds in wooden barrel, and with waddy, the beans brain of having starched that rises is smashed, and is stirred into thick Tofu pudding;
7) make skin of beancurd: will lay smooth for making the infantees of the skin of soya-bean milk, the Tofu pudding that broken brain is completed waters on infantees, cast action and want fast, the few brain in middle many brains both sides, and to make to water the skin of beancurd base length of making be 23～25cm, wide is 23～25cm, thickness is 1.2～1.5mm, then skin of beancurd base is carried out to artificial laying up and places 2～3min, the skin of beancurd briquet that laying up is completed squeezes 30～40min with the pressure of 3.5～5 kilograms, after squeezing being completed, skin of beancurd briquet is sent into airing frame to carry out airing cooling again, finally infantees and skin of beancurd is peeled off and is arranged;
8) cut shredded soybean curd: the skin of beancurd that arrangement is completed is sent into filament cutter and carried out chopping, and in a side, leave the edge of 4～5cm, then mono-group of each Zhang Banwei of the skin of beancurd cutting is rolled, and with lace cord, the edge of not cutting is tied up and made shredded soybean curd base;
9) stew in soy sauce: the shredded soybean curd base of tying up is put into soup juice halogen pot and carry out stew in soy sauce 45min, the shredded soybean curd then stew in soy sauce being completed is sent into airing frame and carried out cooling airing.
Described soup juice is mixed and is boiled 40～45min and make by the raw material of following weight parts: 37 parts, 10 parts of salt, 1.1 parts of monosodium glutamates and water.
Embodiment 4
The preparation method of a kind of shredded soybean curd in the present embodiment, it comprises the following steps:
1) bubble beans: choose soya bean, after screening, cleaning and removal impurity, drop in fermentation vat and soak 4h, immersion water consumption is 2.0 times of soya bean weight;
2) slurrying: soaked soya bean is drained to soaking bean water, again after clear water flushing the most water of drop, in input fiberizer, and add water in fiberizer, adding the water yield is 1 times of soya bean weight, opens fiberizer and mills, and the slurries that grind are sent into successively and in three horizontal centrifuges, carried out three separation, extract slurries, in pulping process, by amount of water, controlling soymilk concentration is 9～10 degree;
3) boil burning: the soya-bean milk making is sent in plasma burning bucket and boiled burning, when soya-bean milk temperature rises to 80 ℃, in soya-bean milk, add defoamer, the 0.028g/ ㎏ that defoamer addition is soya-bean milk, when soya-bean milk temperature rises to 98～100 ℃ of temperature, boils and burn 3～5min;
4) select slurry: well-done soya-bean milk is put into after ripe pulp screen filters to a slurry bucket, when soya-bean milk is cooled to 70～80 ℃, to the soya-bean milk of selecting in slurry bucket, added the calcium sulfate aqueous solution to carry out a slurry, adding calcium sulfate amount is 1/480 of soya-bean milk weight;
5) slurry that rises: by the standing 20min of the soya-bean milk of the having selected slurry that rises;
6) broken brain: the beans brain of having starched rising proceeds in wooden barrel, and with waddy, the beans brain of having starched that rises is smashed, and is stirred into thick Tofu pudding;
7) make skin of beancurd: will lay smooth for making the infantees of the skin of soya-bean milk, the Tofu pudding that broken brain is completed waters on infantees, cast action and want fast, the few brain in middle many brains both sides, and to make to water the skin of beancurd base length of making be 23～25cm, wide is 23～25cm, thickness is 1.2～1.5mm, then skin of beancurd base is carried out to artificial laying up and places 2～3min, the skin of beancurd briquet that laying up is completed squeezes 30～40min with the pressure of 3.5～5 kilograms, after squeezing being completed, skin of beancurd briquet is sent into airing frame to carry out airing cooling again, finally infantees and skin of beancurd is peeled off and is arranged;
8) cut shredded soybean curd: the skin of beancurd that arrangement is completed is sent into filament cutter and carried out chopping, and in a side, leave the edge of 4～5cm, then mono-group of each Zhang Banwei of the skin of beancurd cutting is rolled, and with lace cord, the edge of not cutting is tied up and made shredded soybean curd base;
9) stew in soy sauce: the shredded soybean curd base of tying up is put into soup juice halogen pot and carry out stew in soy sauce 45min, the shredded soybean curd then stew in soy sauce being completed is sent into airing frame and carried out cooling airing.
Described soup juice is mixed and is boiled 40～45min and make by the raw material of following weight parts: 35 parts, 9 parts of salt, 1 part of monosodium glutamate, 300 parts, soy sauce and water.
Embodiment 5
The preparation method of a kind of shredded soybean curd in the present embodiment, it comprises the following steps:
1) bubble beans: choose soya bean, after screening, cleaning and removal impurity, drop in fermentation vat and soak 24h, immersion water consumption is 2.5 times of soya bean weight;
2) slurrying: soaked soya bean is drained to soaking bean water, again after clear water flushing the most water of drop, in input fiberizer, and add water in fiberizer, adding the water yield is 1.5 times of soya bean weight, opens fiberizer and mills, and the slurries that grind are sent into successively and in three horizontal centrifuges, carried out three separation, extract slurries, in pulping process, by amount of water, controlling soymilk concentration is 9～10 degree;
3) boil burning: the soya-bean milk making is sent in plasma burning bucket and boiled burning, when soya-bean milk temperature rises to 80 ℃, in soya-bean milk, add defoamer, the 0.028g/ ㎏ that defoamer addition is soya-bean milk, when soya-bean milk temperature rises to 98～100 ℃ of temperature, boils and burn 3～5min;
4) select slurry: well-done soya-bean milk is put into after ripe pulp screen filters to a slurry bucket, when soya-bean milk is cooled to 70～80 ℃, to the soya-bean milk of selecting in slurry bucket, added the calcium sulfate aqueous solution to carry out a slurry, adding calcium sulfate amount is 1/480 of soya-bean milk weight;
5) slurry that rises: by the standing 30min of the soya-bean milk of the having selected slurry that rises;
6) broken brain: the beans brain of having starched rising proceeds in wooden barrel, and with waddy, the beans brain of having starched that rises is smashed, and is stirred into thick Tofu pudding;
7) make skin of beancurd: will lay smooth for making the infantees of the skin of soya-bean milk, the Tofu pudding that broken brain is completed waters on infantees, cast action and want fast, the few brain in middle many brains both sides, and to make to water the skin of beancurd base length of making be 23～25cm, wide is 23～25cm, thickness is 1.2～1.5mm, then skin of beancurd base is carried out to artificial laying up and places 2～3min, the skin of beancurd briquet that laying up is completed squeezes 30～40min with the pressure of 3.5～5 kilograms, after squeezing being completed, skin of beancurd briquet is sent into airing frame to carry out airing cooling again, finally infantees and skin of beancurd is peeled off and is arranged;
8) cut shredded soybean curd: the skin of beancurd that arrangement is completed is sent into filament cutter and carried out chopping, and in a side, leave the edge of 4～5cm, then mono-group of each Zhang Banwei of the skin of beancurd cutting is rolled, and with lace cord, the edge of not cutting is tied up and made shredded soybean curd base;
9) stew in soy sauce: the shredded soybean curd base of tying up is put into soup juice halogen pot and carry out stew in soy sauce 45min, the shredded soybean curd then stew in soy sauce being completed is sent into airing frame and carried out cooling airing.
Described soup juice is mixed and is boiled 40～45min and make by the raw material of following weight parts: 40 parts, 11 parts of salt, 1.2 parts of monosodium glutamates, 350 parts, soy sauce and water.
Embodiment 6
The preparation method of a kind of shredded soybean curd in the present embodiment, it comprises the following steps:
1) bubble beans: choose soya bean, after screening, cleaning and removal impurity, drop in fermentation vat and soak 10h, immersion water consumption is 2.2 times of soya bean weight;
2) slurrying: soaked soya bean is drained to soaking bean water, again after clear water flushing the most water of drop, in input fiberizer, and add water in fiberizer, adding the water yield is 1.2 times of soya bean weight, opens fiberizer and mills, and the slurries that grind are sent into successively and in three horizontal centrifuges, carried out three separation, extract slurries, in pulping process, by amount of water, controlling soymilk concentration is 9～10 degree;
3) boil burning: the soya-bean milk making is sent in plasma burning bucket and boiled burning, when soya-bean milk temperature rises to 80 ℃, in soya-bean milk, add defoamer, the 0.028g/ ㎏ that defoamer addition is soya-bean milk, when soya-bean milk temperature rises to 98～100 ℃ of temperature, boils and burn 3～5min;
4) select slurry: well-done soya-bean milk is put into after ripe pulp screen filters to a slurry bucket, when soya-bean milk is cooled to 70～80 ℃, to the soya-bean milk of selecting in slurry bucket, added the calcium sulfate aqueous solution to carry out a slurry, adding calcium sulfate amount is 1/480 of soya-bean milk weight;
5) slurry that rises: by the standing 26min of the soya-bean milk of the having selected slurry that rises;
6) broken brain: the beans brain of having starched rising proceeds in wooden barrel, and with waddy, the beans brain of having starched that rises is smashed, and is stirred into thick Tofu pudding;
7) make skin of beancurd: will lay smooth for making the infantees of the skin of soya-bean milk, the Tofu pudding that broken brain is completed waters on infantees, cast action and want fast, the few brain in middle many brains both sides, and to make to water the skin of beancurd base length of making be 23～25cm, wide is 23～25cm, thickness is 1.2～1.5mm, then skin of beancurd base is carried out to artificial laying up and places 2～3min, the skin of beancurd briquet that laying up is completed squeezes 30～40min with the pressure of 3.5～5 kilograms, after squeezing being completed, skin of beancurd briquet is sent into airing frame to carry out airing cooling again, finally infantees and skin of beancurd is peeled off and is arranged;
8) cut shredded soybean curd: the skin of beancurd that arrangement is completed is sent into filament cutter and carried out chopping, and in a side, leave the edge of 4～5cm, then mono-group of each Zhang Banwei of the skin of beancurd cutting is rolled, and with lace cord, the edge of not cutting is tied up and made shredded soybean curd base;
9) stew in soy sauce: the shredded soybean curd base of tying up is put into soup juice halogen pot and carry out stew in soy sauce 45min, the shredded soybean curd then stew in soy sauce being completed is sent into airing frame and carried out cooling airing.
Described soup juice is mixed and is boiled 40～45min and make by the raw material of following weight parts: 37 parts, 10 parts of salt, 1.1 parts of monosodium glutamates, 320 parts, soy sauce and water.
The soybean soaking time in above-described embodiment determines according to room temperature, and soybean soaking time reference table is as follows:
| Temperature ℃ | 0℃ | 10℃ | 15℃ | 20℃ | 25℃ | 30℃ | 35℃ |
| Soak time h | 24h | 18h | 14h | 10h | 7h | 5h | 4h |
Claims (3)
1. a preparation method for shredded soybean curd, is characterized in that: comprise the following steps:
1) bubble beans: choose soya bean, after screening, cleaning and removal impurity, drop in fermentation vat and soak 4～24h, immersion water consumption is 2.0～2.5 times of soya bean weight;
2) slurrying: soaked soya bean is drained to soaking bean water, again after clear water flushing the most water of drop, in input fiberizer, and add water in fiberizer, adding the water yield is 1～1.5 times of soya bean weight, opens fiberizer and mills, and the slurries that grind are sent into successively and in three horizontal centrifuges, carried out three separation, extract slurries, in pulping process, by amount of water, controlling soymilk concentration is 9～10 degree;
3) boil burning: the soya-bean milk making is sent in plasma burning bucket and boiled burning, when soya-bean milk temperature rises to 80 ℃, in soya-bean milk, add defoamer, the 0.028g/ ㎏ that defoamer addition is soya-bean milk, when soya-bean milk temperature rises to 98～100 ℃ of temperature, boils and burn 3～5min;
4) select slurry: well-done soya-bean milk is put into after ripe pulp screen filters to a slurry bucket, when soya-bean milk is cooled to 70～80 ℃, to the soya-bean milk of selecting in slurry bucket, added the calcium sulfate aqueous solution to carry out a slurry, adding calcium sulfate amount is 1/480 of soya-bean milk weight;
5) slurry that rises: by the standing 20～30min of the soya-bean milk of the having selected slurry that rises;
6) broken brain: the beans brain of having starched rising proceeds in wooden barrel, and with waddy, the beans brain of having starched that rises is smashed, and is stirred into thick Tofu pudding;
7) make skin of beancurd: will lay smooth for making the infantees of the skin of soya-bean milk, the Tofu pudding that broken brain is completed waters on infantees, cast action and want fast, the few brain in middle many brains both sides, and to make to water the skin of beancurd base length of making be 23～25cm, wide is 23～25cm, thickness is 1.2～1.5mm, then skin of beancurd base is carried out to artificial laying up and places 2～3min, the skin of beancurd briquet that laying up is completed squeezes 30～40min with the pressure of 3.5～5 kilograms, after squeezing being completed, skin of beancurd briquet is sent into airing frame to carry out airing cooling again, finally infantees and skin of beancurd is peeled off and is arranged;
8) cut shredded soybean curd: the skin of beancurd that arrangement is completed is sent into filament cutter and carried out chopping, and in a side, leave the edge of 4～5cm, then mono-group of each Zhang Banwei of the skin of beancurd cutting is rolled, and with lace cord, the edge of not cutting is tied up and made shredded soybean curd base;
9) stew in soy sauce: the shredded soybean curd base of tying up is put into soup juice halogen pot and carry out stew in soy sauce 45min, the shredded soybean curd then stew in soy sauce being completed is sent into airing frame and carried out cooling airing.
2. the preparation method of a kind of shredded soybean curd according to claim 1, is characterized in that: described soup juice is mixed and boiled 40～45min and make by the raw material of following weight parts: 35～40 parts, 9～11 parts of salt, 1～1.2 part of monosodium glutamate and water.
3. the preparation method of a kind of shredded soybean curd according to claim 1, is characterized in that: described soup juice is mixed and boiled 40～45min and make by the raw material of following weight parts: 35～40 parts, 9～11 parts of salt, 1～1.2 part of monosodium glutamate, 300～350 parts, soy sauce and water.
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104970108A (en) * | 2015-06-03 | 2015-10-14 | 安徽小菜一碟食品有限公司 | Black sesame seed fragrant and hot fruit and vegetable composite soybean curd roll and preparation method thereof |
| CN105918483A (en) * | 2016-05-11 | 2016-09-07 | 安徽红花食品有限公司 | Chinese mahogany sprout-bean curd sheets |
| CN107173453A (en) * | 2017-05-15 | 2017-09-19 | 蚌埠市星光豆制品厂 | A kind of halogen taste beancurd silk |
| CN107410522A (en) * | 2017-06-15 | 2017-12-01 | 南通丁布儿海苔食品有限公司 | Skin of beancurd production prepares streamline |
| CN107683907A (en) * | 2017-10-24 | 2018-02-13 | 贵州省三好食品开发有限公司 | A kind of processing method of the skin of soya-bean milk |
| CN108124975A (en) * | 2017-12-28 | 2018-06-08 | 安徽红花食品有限公司 | A kind of processing method of bean product cloud silk |
| CN109042901A (en) * | 2018-08-29 | 2018-12-21 | 云南绿华食品有限公司 | A kind of dried bean-curd slivers and preparation method thereof |
| CN110419589A (en) * | 2019-07-17 | 2019-11-08 | 大连弘安商贸有限公司 | A kind of manufacture craft of oil flowering |
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| JP2011177048A (en) * | 2010-02-26 | 2011-09-15 | Machida Shokuhin Kk | Compound bean curd and method for producing the same |
| CN102550704A (en) * | 2012-03-12 | 2012-07-11 | 臧双平 | Making method of black bean curd strips |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104970108A (en) * | 2015-06-03 | 2015-10-14 | 安徽小菜一碟食品有限公司 | Black sesame seed fragrant and hot fruit and vegetable composite soybean curd roll and preparation method thereof |
| CN105918483A (en) * | 2016-05-11 | 2016-09-07 | 安徽红花食品有限公司 | Chinese mahogany sprout-bean curd sheets |
| CN107173453A (en) * | 2017-05-15 | 2017-09-19 | 蚌埠市星光豆制品厂 | A kind of halogen taste beancurd silk |
| CN107410522A (en) * | 2017-06-15 | 2017-12-01 | 南通丁布儿海苔食品有限公司 | Skin of beancurd production prepares streamline |
| CN107683907A (en) * | 2017-10-24 | 2018-02-13 | 贵州省三好食品开发有限公司 | A kind of processing method of the skin of soya-bean milk |
| CN108124975A (en) * | 2017-12-28 | 2018-06-08 | 安徽红花食品有限公司 | A kind of processing method of bean product cloud silk |
| CN109042901A (en) * | 2018-08-29 | 2018-12-21 | 云南绿华食品有限公司 | A kind of dried bean-curd slivers and preparation method thereof |
| CN110419589A (en) * | 2019-07-17 | 2019-11-08 | 大连弘安商贸有限公司 | A kind of manufacture craft of oil flowering |
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Application publication date: 20140924 |