CN104068129A - Method for making dried bean curd with a rose aroma - Google Patents
Method for making dried bean curd with a rose aroma Download PDFInfo
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- CN104068129A CN104068129A CN201310106986.6A CN201310106986A CN104068129A CN 104068129 A CN104068129 A CN 104068129A CN 201310106986 A CN201310106986 A CN 201310106986A CN 104068129 A CN104068129 A CN 104068129A
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- bean curd
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- rose
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Abstract
The invention discloses a method for making dried bean curd with a rose aroma. The method is characterized by including the following steps: grinding beans into pulp; boiling the pulp; solidifying; wrapping; boiling in brine and freezing. The dried bean curd with the rose aroma can be made by boiling the bean curd in brine ingredients with rose petals; and the dried bean curd with the rose aroma contains multiple minerals for supplementing calcium, preventing osteoporosis caused by calcium deficiency and promoting the development of bones, is very beneficial to the growth of bones of children and old people, also has the effects of promoting qi circulation and relieving depression, smoothing blood and relieving pain, and can also be eaten by patients suffering from stomachache due to emotional depression and the hyperactive liver-qi attacking the stomach, reduced appetite, nausea and retching, irregular menstruation and tumble pains.
Description
Technical field
The present invention relates to a kind of manufacture method of dried bean curd, particularly relate to a kind of manufacture method of Rose Essentielle dried bean curd.
Background technology
Dried bean curd is the reprocessing goods of bean curd, and salty perfume (or spice) is tasty and refreshing, is with in hard toughly, puts for a long time not bad.Dried bean curd is nutritious, contains a large amount of protein, fat, carbohydrate, also contains the mineral matter of the multiple needed by human body such as calcium, phosphorus, iron.Dried bean curd can add the condiment such as salt, fennel, Chinese prickly ash, aniseed, rhizoma zingiberis in manufacturing process, and not only perfume (or spice) but also fresh, ate for a long time and do not mind, and was described as " vegetarian ham ".
The Chinese invention patent that for example application number is 201210504615 " a kind of production method of soybean protein jerky ", discloses a kind of production method of soybean protein jerky, comprises the steps: step 1, selection; Step 2, cut; Step 3, halogen boil; Step 4, cooling; Step 5, packing; Step 6, sterilizing; Step 7, check warehouse-in.The present invention adopts special formula and the halogen mode of boiling that meat flavour is added in dried bean curd, makes it have the mouthfeel of meat, from form and mouthfeel, replaces meat.
But present dried bean curd kind is single, substantially take spiced as main, cause fragrance single, cannot further attract eater.
Summary of the invention
The object of the invention is to overcome the problems referred to above that prior art exists, propose a kind of manufacture method of Rose Essentielle dried bean curd.The present invention adopts with the halogen soup batching of roseleaf and carries out pan boiling, can be made into the dried bean curd with Rose Essentielle, dried bean curd with Rose Essentielle not only contains several mineral materials, supplement calcium, prevent the osteoporosis causing because of calcium deficiency, promote skeleton development, very favourable to children's, old man's bone growth; The effect also with promoting qi circulation and removing obstruction in the collateral and blood and pain relieving; Also can be used for stomachache due to emotional depression and the hyperactive liver-qi attacking the stomach, food and vomit less that to flutter grieved person edible for evil, irregular menstruation and falling.
The present invention realizes by the following technical solutions:
A manufacture method for Rose Essentielle dried bean curd, is characterized in that comprising the steps:
Defibrination: the soya bean of soaking after 20-30 hour is worn into soya bean slurry, and adopt screen pack to filter soya bean slurry;
Mashing off: the soya bean slurry after filtering is carried out to pan boiling, after pan boiling 20-30 minute, then to the water that adds 40%-50% in pot, to reduce soymilk concentration and to slow down and doubt solid speed, make the formation of protein coagulating thing network slack-off, reduce the parcel of moisture and DDGS, during in order to squeezing, moisture is discharged unimpeded;
Solidify: the soya bean after first adopting cool-heat-exchanger to pan boiling is starched and lowers the temperature, after cooling, the temperature of soya bean slurry is 80-90 ℃, then adopts bittern to carry out selecting slurry formation bean curd;
Upper bag: first bean curd is drawn brokenly before upper bag, so be both conducive to break network and emitted Bao Shui, can make again, jellied bean curd is spread out on infantees equably, and the product quality of making is tight, can avoid gage distortion, and space is more; First infantees is layered on lattice plate, then jellied bean curd is added on infantees, then that infantees wrapping is tight, extrusion forming, pulled down infantees after 1 hour, with cutter, dried bean curd was printed and was cut open by grid, was placed in clear water, to soak bag and take out dried bean curd openpore after 30 minutes;
Halogen boils: halogen soup batching is refined salt, Jiang Ding, roseleaf, soy sauce, chive and monosodium glutamate, wherein in the water of every 100 weight portions, the refined salt that adds 3 weight portions, the Jiang Ding of 2 weight portions, the roseleaf of 5 weight portions, the soy sauce of 2 weight portions, the monosodium glutamate of the chive of 1 weight portion and 1 weight portion, be modulated in proportion after halogen soup, dried bean curd openpore is poured in halogen pot and boiled 11-15 minute with halogen soup, stop boiling in a covered pot over a slow fire again the dried bean curd of formation with Rose Essentielle that take the dish out of the pot after 20-30 minute after heating;
Freezing: will with the dried bean curd of Rose Essentielle, send into freezer cooling, cooling time is 30-40 minute.
In described coagulation step, when slurry point wants duty to stir, until soya bean rest point while starching the particle that occurs 0.5-2mm was shelved after 30-40 minute, carries out upper bag, and upper bag temperature is 70-75 ℃.
Also comprise vacuum packaging step, described vacuum packaging step is that the dried bean curd with Rose Essentielle carries out vacuum packaging after freezing, and vacuum packaging temperature is 15-23 ℃.
Also comprise sterilization steps, described sterilization steps is that the dried bean curd with Rose Essentielle carries out pasteurization after vacuum packaging.
Compared with prior art, its advantage is in the present invention:
1, the present invention adopts with the halogen soup batching of roseleaf and carries out pan boiling, can be made into the dried bean curd with Rose Essentielle, dried bean curd with Rose Essentielle not only contains several mineral materials, supplement calcium, prevent the osteoporosis causing because of calcium deficiency, promote skeleton development, very favourable to children's, old man's bone growth; The effect also with promoting qi circulation and removing obstruction in the collateral and blood and pain relieving; Also can be used for stomachache due to emotional depression and the hyperactive liver-qi attacking the stomach, food and vomit less that to flutter grieved person edible for evil, irregular menstruation and falling.
2, adopt method of the present invention to make the dried bean curd with Rose Essentielle, in dried bean curd, still contain abundant protein, and bean curd albumen belongs to adequate proteins, not only contain 8 seed amino acids of needed by human, and its ratio also approaches human body needs, nutritive value is higher.
3, adopt method of the present invention to make the dried bean curd with Rose Essentielle, the lecithin that dried bean curd still contains can be removed the cholesterol being attached on vascular wall, prevents vascular sclerosis, angiocardiopathy preventing, protection eater's heart.
When 4, the present invention adopts some slurry, want duty to stir, until soya bean rest point while starching the particle that occurs 0.5-2mm was shelved after 30-40 minute, carry out upper bag, upper bag temperature is 70-75 ℃; Prevent from disorderly stirring and causing the stratiform of dried bean curd openpore inhomogeneous, the dried bean curd variable thickness of making.
The specific embodiment
Embodiment 1:
A manufacture method for Rose Essentielle dried bean curd, comprises the steps:
Defibrination: the soya bean of soaking after 20 hours is worn into soya bean slurry, and adopt screen pack to filter soya bean slurry;
Mashing off: the soya bean slurry after filtering is carried out to pan boiling, and pan boiling is after 20 minutes, then to the water that adds 40% in pot, to reduce soymilk concentration and to slow down and doubt solid speed, make the formation of protein coagulating thing network slack-off, reduce the parcel of moisture and DDGS, during in order to squeezing, moisture is discharged unimpeded;
Solidify: the soya bean after first adopting cool-heat-exchanger to pan boiling is starched and lowers the temperature, after cooling, the temperature of soya bean slurry is 80 ℃, then adopts bittern to carry out selecting slurry formation bean curd;
Upper bag: first bean curd is drawn brokenly before upper bag, so be both conducive to break network and emitted Bao Shui, can make again, jellied bean curd is spread out on infantees equably, and the product quality of making is tight, can avoid gage distortion, and space is more; First infantees is layered on lattice plate, then jellied bean curd is added on infantees, then that infantees wrapping is tight, extrusion forming, pulled down infantees after 1 hour, with cutter, dried bean curd was printed and was cut open by grid, was placed in clear water, to soak bag and take out dried bean curd openpore after 30 minutes;
Halogen boils: halogen soup batching is refined salt, Jiang Ding, roseleaf, soy sauce, chive and monosodium glutamate, wherein in the water of every 100 weight portions, the refined salt that adds 3 weight portions, the Jiang Ding of 2 weight portions, the roseleaf of 5 weight portions, the soy sauce of 2 weight portions, the monosodium glutamate of the chive of 1 weight portion and 1 weight portion, be modulated in proportion after halogen soup, dried bean curd openpore is poured in halogen pot and boiled 11 minutes with halogen soup, stop boiling in a covered pot over a slow fire again the dried bean curd of formation with Rose Essentielle that take the dish out of the pot after 20 minutes after heating;
Freezing: will with the dried bean curd of Rose Essentielle, send into freezer cooling, cooling time is 30 minutes.
In described coagulation step, when slurry point wants duty to stir, until soya bean rest point while starching the particle that occurs 0.5mm was shelved after 40 minutes, carries out upper bag, and upper bag temperature is 70 ℃.
Embodiment 2:
A manufacture method for Rose Essentielle dried bean curd, comprises the steps:
Defibrination: the soya bean of soaking after 25 hours is worn into soya bean slurry, and adopt screen pack to filter soya bean slurry;
Mashing off: the soya bean slurry after filtering is carried out to pan boiling, and pan boiling is after 25 minutes, then to the water that adds 45% in pot, to reduce soymilk concentration and to slow down and doubt solid speed, make the formation of protein coagulating thing network slack-off, reduce the parcel of moisture and DDGS, during in order to squeezing, moisture is discharged unimpeded;
Solidify: the soya bean after first adopting cool-heat-exchanger to pan boiling is starched and lowers the temperature, after cooling, the temperature of soya bean slurry is 85 ℃, then adopts bittern to carry out selecting slurry formation bean curd;
Upper bag: first bean curd is drawn brokenly before upper bag, so be both conducive to break network and emitted Bao Shui, can make again, jellied bean curd is spread out on infantees equably, and the product quality of making is tight, can avoid gage distortion, and space is more; First infantees is layered on lattice plate, then jellied bean curd is added on infantees, then that infantees wrapping is tight, extrusion forming, pulled down infantees after 1 hour, with cutter, dried bean curd was printed and was cut open by grid, was placed in clear water, to soak bag and take out dried bean curd openpore after 30 minutes;
Halogen boils: halogen soup batching is refined salt, Jiang Ding, roseleaf, soy sauce, chive and monosodium glutamate, wherein in the water of every 100 weight portions, the refined salt that adds 3 weight portions, the Jiang Ding of 2 weight portions, the roseleaf of 5 weight portions, the soy sauce of 2 weight portions, the monosodium glutamate of the chive of 1 weight portion and 1 weight portion, be modulated in proportion after halogen soup, dried bean curd openpore is poured in halogen pot and boiled 13 minutes with halogen soup, stop boiling in a covered pot over a slow fire again the dried bean curd of formation with Rose Essentielle that take the dish out of the pot after 25 minutes after heating;
Freezing: will with the dried bean curd of Rose Essentielle, send into freezer cooling, cooling time is 35 minutes.
In described coagulation step, when slurry point wants duty to stir, until soya bean rest point while starching the particle that occurs 1mm was shelved after 35 minutes, carries out upper bag, and upper bag temperature is 72 ℃.
Also comprise vacuum packaging step, described vacuum packaging step is that the dried bean curd with Rose Essentielle carries out vacuum packaging after freezing, and vacuum packaging temperature is 15 ℃.
Also comprise sterilization steps, described sterilization steps is that the dried bean curd with Rose Essentielle carries out pasteurization after vacuum packaging.
Embodiment 3:
A manufacture method for Rose Essentielle dried bean curd, comprises the steps:
Defibrination: the soya bean of soaking after 30 hours is worn into soya bean slurry, and adopt screen pack to filter soya bean slurry;
Mashing off: the soya bean slurry after filtering is carried out to pan boiling, and pan boiling is after 30 minutes, then to the water that adds 50% in pot, to reduce soymilk concentration and to slow down and doubt solid speed, make the formation of protein coagulating thing network slack-off, reduce the parcel of moisture and DDGS, during in order to squeezing, moisture is discharged unimpeded;
Solidify: the soya bean after first adopting cool-heat-exchanger to pan boiling is starched and lowers the temperature, after cooling, the temperature of soya bean slurry is 90 ℃, then adopts bittern to carry out selecting slurry formation bean curd;
Upper bag: first bean curd is drawn brokenly before upper bag, so be both conducive to break network and emitted Bao Shui, can make again, jellied bean curd is spread out on infantees equably, and the product quality of making is tight, can avoid gage distortion, and space is more; First infantees is layered on lattice plate, then jellied bean curd is added on infantees, then that infantees wrapping is tight, extrusion forming, pulled down infantees after 1 hour, with cutter, dried bean curd was printed and was cut open by grid, was placed in clear water, to soak bag and take out dried bean curd openpore after 30 minutes;
Halogen boils: halogen soup batching is refined salt, Jiang Ding, roseleaf, soy sauce, chive and monosodium glutamate, wherein in the water of every 100 weight portions, the refined salt that adds 3 weight portions, the Jiang Ding of 2 weight portions, the roseleaf of 5 weight portions, the soy sauce of 2 weight portions, the monosodium glutamate of the chive of 1 weight portion and 1 weight portion, be modulated in proportion after halogen soup, dried bean curd openpore is poured in halogen pot and boiled 15 minutes with halogen soup, stop boiling in a covered pot over a slow fire again the dried bean curd of formation with Rose Essentielle that take the dish out of the pot after 30 minutes after heating;
Freezing: will with the dried bean curd of Rose Essentielle, send into freezer cooling, cooling time is 40 minutes.
In described coagulation step, when slurry point wants duty to stir, until soya bean rest point while starching the particle that occurs 2mm was shelved after 40 minutes, carries out upper bag, and upper bag temperature is 75 ℃.
Also comprise vacuum packaging step, described vacuum packaging step is that the dried bean curd with Rose Essentielle carries out vacuum packaging after freezing, and vacuum packaging temperature is 23 ℃.
Also comprise sterilization steps, described sterilization steps is that the dried bean curd with Rose Essentielle carries out pasteurization after vacuum packaging.
Claims (4)
1. a manufacture method for Rose Essentielle dried bean curd, is characterized in that comprising the steps:
Defibrination: the soya bean of soaking after 20-30 hour is worn into soya bean slurry, and adopt screen pack to filter soya bean slurry;
Mashing off: the soya bean slurry after filtering is carried out to pan boiling, after pan boiling 20-30 minute, then to the water that adds 40%-50% in pot, to reduce soymilk concentration and to slow down and doubt solid speed, make the formation of protein coagulating thing network slack-off, reduce the parcel of moisture and DDGS, during in order to squeezing, moisture is discharged unimpeded;
Solidify: the soya bean after first adopting cool-heat-exchanger to pan boiling is starched and lowers the temperature, after cooling, the temperature of soya bean slurry is 80-90 ℃, then adopts bittern to carry out selecting slurry formation bean curd;
Upper bag: first bean curd is drawn broken before upper bag; First infantees is layered on lattice plate, then jellied bean curd is added on infantees, then that infantees wrapping is tight, extrusion forming, pulled down infantees after 1 hour, with cutter, dried bean curd was printed and was cut open by grid, was placed in clear water, to soak bag and take out dried bean curd openpore after 30 minutes;
Halogen boils: halogen soup batching is refined salt, Jiang Ding, roseleaf, soy sauce, chive and monosodium glutamate, wherein in the water of every 100 weight portions, the refined salt that adds 3 weight portions, the Jiang Ding of 2 weight portions, the roseleaf of 5 weight portions, the soy sauce of 2 weight portions, the monosodium glutamate of the chive of 1 weight portion and 1 weight portion, be modulated in proportion after halogen soup, dried bean curd openpore is poured in halogen pot and boiled 11-15 minute with halogen soup, stop boiling in a covered pot over a slow fire again the dried bean curd of formation with Rose Essentielle that take the dish out of the pot after 20-30 minute after heating;
Freezing: will with the dried bean curd of Rose Essentielle, send into freezer cooling, cooling time is 30-40 minute.
2. the manufacture method of a kind of Rose Essentielle dried bean curd according to claim 1, is characterized in that: in described coagulation step, during point slurry, want duty to stir, until soya bean slurry rest point while there is the particle of 0.5-2mm, shelve after 30-40 minute, carry out upper bag, upper bag temperature is 70-75 ℃.
3. the manufacture method of a kind of Rose Essentielle dried bean curd according to claim 1 and 2, it is characterized in that: also comprise vacuum packaging step, described vacuum packaging step is that the dried bean curd with Rose Essentielle carries out vacuum packaging after freezing, and vacuum packaging temperature is 15-23 ℃.
4. the manufacture method of a kind of Rose Essentielle dried bean curd according to claim 3, is characterized in that: also comprise sterilization steps, described sterilization steps is that the dried bean curd with Rose Essentielle carries out pasteurization after vacuum packaging.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310106986.6A CN104068129A (en) | 2013-03-29 | 2013-03-29 | Method for making dried bean curd with a rose aroma |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201310106986.6A CN104068129A (en) | 2013-03-29 | 2013-03-29 | Method for making dried bean curd with a rose aroma |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105532917A (en) * | 2016-01-14 | 2016-05-04 | 南江县太子洞食品有限公司 | Instant succulent frozen dried bean curd and making method thereof |
| CN106578133A (en) * | 2016-12-29 | 2017-04-26 | 重庆凰巢实业有限公司 | Soybean protein dried bean curd and preparation method thereof |
| CN106689406A (en) * | 2016-11-30 | 2017-05-24 | 重庆渝金源食品有限公司 | Press molding device for dried beancurd |
| CN107712075A (en) * | 2017-10-13 | 2018-02-23 | 陈增光 | A kind of dry processing method of flavor halogen |
-
2013
- 2013-03-29 CN CN201310106986.6A patent/CN104068129A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105532917A (en) * | 2016-01-14 | 2016-05-04 | 南江县太子洞食品有限公司 | Instant succulent frozen dried bean curd and making method thereof |
| CN105532917B (en) * | 2016-01-14 | 2020-09-22 | 南江县太子洞食品有限公司 | Instant succulent frozen dried bean curd and preparation method thereof |
| CN106689406A (en) * | 2016-11-30 | 2017-05-24 | 重庆渝金源食品有限公司 | Press molding device for dried beancurd |
| CN106578133A (en) * | 2016-12-29 | 2017-04-26 | 重庆凰巢实业有限公司 | Soybean protein dried bean curd and preparation method thereof |
| CN107712075A (en) * | 2017-10-13 | 2018-02-23 | 陈增光 | A kind of dry processing method of flavor halogen |
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Application publication date: 20141001 |