CN104068134B - A kind of preparation method of date-wolfberry fruit dried bean curd - Google Patents
A kind of preparation method of date-wolfberry fruit dried bean curd Download PDFInfo
- Publication number
- CN104068134B CN104068134B CN201410339233.4A CN201410339233A CN104068134B CN 104068134 B CN104068134 B CN 104068134B CN 201410339233 A CN201410339233 A CN 201410339233A CN 104068134 B CN104068134 B CN 104068134B
- Authority
- CN
- China
- Prior art keywords
- bean curd
- beans
- parts
- dried bean
- water
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
Landscapes
- Beans For Foods Or Fodder (AREA)
Abstract
The present invention relates to a kind of preparation method of date-wolfberry fruit dried bean curd, its procedure of processing comprise select beans, bubble beans, mill soya-bean milk, filter pulp, mashing off, select slurry, crouching brain, break brain, cast, squeeze, stripping and slicing, quick-boil alkali, halogen boils, dry, seasoning, packaging, sterilizing and inspection; Described halogen boils in step to add red date, matrimony vine, anise, Radix Glycyrrhizae, galingal, cassia bark, fennel seeds, clear water, salt, white granulated sugar, monosodium glutamate and beef extract.The red date that the present invention adopts, matrimony vine, dried bean curd are nutritious, be rich in needed by human body quality plant albumen, eight kinds of essential amino acids, multivitamins, benefiting qi and nourishing blood can be played, contribute to pre-anti-diarrhea and constipation, regulate body immunity, reduce the effect of blood fat and cholesterol and promotion Nutrients Absorption, and this method adds the category of dried bean curd, enrich the mouthfeel of dried bean curd, add the nutritive value of dried bean curd, improve dried bean curd value-added content of product, the high-end exploitation for dried bean curd series products provides a good example.
Description
Technical field
The present invention relates to the production and processing technical field of food, is a kind of preparation method of date-wolfberry fruit dried bean curd specifically.
Background technology
Red date, the fruit of Chinese wolfberry and dried bean curd are all the food with high nutritive value.
Red date has antitumaous effect, can improve body immunity, and can inhibition cancer cell, promote leukocytic generation, reduce serum cholesterol, improve seralbumin, protection liver, also containing inhibition cancer cell in red date, even can make cancer cell to the material of normal cell turnover; Red date has hypotensive, norcholesterol effect, citrin content in red date is the hat of all fruits and vegetables, citrin has maintenance capillary permeability, improve microcirculation thus the effect of prevention of arterial sclerosis, the effects such as body metabolism, develop immunitypty, anti-inflammatory, antiallergic action, reduction blood sugar and cholesterol level can also be regulated; Effect that in jujube, contained rutin has protection capillary vascular patency, prevents vascular wall fragility from increasing; Red date energy liver protecting, can improve monocytic phagocytic function in body, has protection liver, strengthens the effect of muscle power; Vitamin C in date, can alleviate the infringement of chemicals to liver, and has the synthesis of promotion protein, increases the effect of the Total albumen content; Red date plays an important role to preventing and treating osteoporosis product anaemia, the elderly's climacteric often understands osteoporosis, easily there is anaemia in the teenager on peak and the women of growing, red date has very good dietary function to them, and its effect normally medicine can not be compared; Flavonoid substances in red date can be prevented and treated cerebral ischemia and have protective effect to the brain tissue ultrastructure damage caused by cerebral ischemia; Containing abundant vitamin C, citrin in red date, to perfecting capillary, maintaining vessel wall elasticity, antiatherosclerosis is very useful; Containing cAMP in date, its pharmacological action shows as and improves microcirculation in human body, coronary artery dilator, increases the amount of blood supply of brain and heart, decreasing heart rate, reduces MCO and improves the metabolism of ischemic myocardium, therefore can prevent and treat cardiovascular and cerebrovascular diseases.
Matrimony vine is good at improving eyesight, so be commonly called as " bright eye ".The blurring of vision that ancient Chinese medicine doctor treatment deficiency of liver-blood, deficiency of kidney-YIN cause and yctalopia, usually using the fruit of Chinese wolfberry, famous prescription Qiju Dihuang Wan, is just key agents with the fruit of Chinese wolfberry, also chronic ocular disease treated by the fruit of Chinese wolfberry of commonly using among the people, and it is exactly simple and effective dietotherapy side that matrimony vine steams egg; Matrimony vine is improved the effect of immunity of organisms, can tonifying Qi strong smart, nourishing liver and kidney, anti-ageing, only quench one's thirst, warm up health, antineoplastic effect; Matrimony vine has adjustment blood sugar, reduces blood pressure, and prevents and treats the diseases such as hypertension, heart disease, artery sclerosis.
In bone, calcium exists with the formal distribution of inorganic salts, is the Main Ingredients and Appearance forming people bone, causes osteoporotic main cause to be exactly the shortage of calcium, bean product contain abundant calcium and a certain amount of vitamin D, and the two combination effectively can improve osteoporosis by degree of prevention; Body, at all ages and classes, under different physiological status, is also different to the demand of nutrition, improving immunity of organisms first must by the reasonably combined nutrition obtaining balance of meals, containing abundant lysine in bean product, unsaturated acids, starch sucrose and multivitamin and mineral matter; The reason of constipation is because enterocinesia is slowed down, swill is overstand in enteron aisle, caused by enteron aisle moisture is too much absorbed, for a long time in the past, after intestines poison is absorbed by the body, it is the reason causing intestinal cancer, beans system is wriggled and is provided sufficient nutrient to enteron aisle, treats constipation to anti-, anal fissure, hemorrhoid, intestinal cancer etc. have positive effect; Risk factors of cardiovascular and cerebrovascular disease is that high fat diet is fat, high fat of blood, hypertension etc., and stigmasterol contained in bean product and unrighted acid have fat effect of dispelling preferably, add that its heat is very low, can lose weight.The absorption that beans beans can produce after enzyme hydrolysis, prevents cardiovascular and cerebrovascular disease to have good effect to the elderly of obesity; The fat content of bean product is extremely low, and carbohydrate can only absorb half, not only have after overweight people eats satiety and also heat lower than other foods, so be conducive to fat-reducing; Containing abundant estrogen in bean product, vitamin E and brain and the necessary phosphatide of liver, to more phase women to delay senility, improving menopause symptom has obvious effect.
The combination of three more can highlight their comprehensive value, allows consumer while makeup energy, play again the effect had additional nutrients.
Application number is the preparation method that the Chinese patent of ZL201310525775.6 discloses a kind of dried bean curd that whets the appetite, after the steps include: that the dried bean curd processed being put into boiling water boils 4 minutes, put into bittern stew in soy sauce 30 minutes, dried bean curd after stew in soy sauce is drained, dried bean curd surface uniform smear catsup and thick chilli sauce, put into baking box baking 10 minutes, vacuum sealing bag, sterilization.It adopts the dried bean curd processed, and from source, does not carry out handle control to the quality of dried bean curd, and highlights the taste of catsup and thick chilli sauce at the surface smear catsup of dried bean curd and the mode of thick chilli sauce, change the purity of pot-stewed fowl in dried bean curd; Above-mentioned processing method is comparatively coarse, and do not have the Making programme of meticulous assurance date-wolfberry fruit dried bean curd, the nutrition of dried bean curd is run off to some extent, and local flavor is pure not.
Summary of the invention
For above-mentioned technical problem, the invention provides a kind of preparation method of date-wolfberry fruit dried bean curd.
Technical problem to be solved by this invention realizes by the following technical solutions:
A preparation method for date-wolfberry fruit dried bean curd, comprises the following steps:
(1) select beans: the soya bean selecting low innage albumen, ensure content >=34.0% of the water soluble protein of soya bean butt;
(2) beans are steeped: bubble beans time controling, at 8-12 hour, steeps beans under normal circumstances summer 8 hours, steeps beans winter 12 hours;
(3) soya-bean milk is ground: soya bean step (2) soaked adopts grinding-wheel grinder to make slurry, grinds while drip;
(4) filter pulp: the paste of milled in step (3) is poured in centrifuge, adds a small amount of water, stir, start shooting centrifugal, adds water after filter is clean again, more centrifugal, centrifugal 3-4 time repeatedly, feels not stick until pinch bean dregs with hand;
(5) mashing off: the bean dregs after filter pulp in step (4) are put into controllable type electric food warmer, controlling mashing off temperature is 95 DEG C-98 DEG C, keeps fluidized state 3-5 minute, after mashing off, with 80-100 object copper yarn strainer filtering;
(6) starch: the soya bean bittern water of 3-4 part of every 40 parts, at the temperature of 75 DEG C-85 DEG C, carry out a slurry, control bittern water concentration is 25 Baume degrees;
(7) crouching brain: keep container static, the control time is 30 minutes;
(8) broken brain: jellied bean curd is suitably smashed, discharges the yellow seriflux wrapped in around protein;
(9) cast: first with the buck boiled, infantees is boiled 2-3 minute, to reach the object of sterilization, then clean with clear water;
(10) squeeze: frameing shift into squeezing position installing mould, putting 5-8 layer, mould frame most last layer paving pressure one flat plate, compresses dull and stereotyped 15-20 minute, until the yellow seriflux in mould frame is no longer discharged, stops squeezing;
(11) stripping and slicing: by the anti-aluminium sheet put after sterilization of mould frame after squeezing, shaping bean curd is cut into two-layer up and down with fine rule, then with cutter, bean curd is cut into beans fourth;
(12) quick-boil alkali: configuration pH value is the alkali lye of 12, beans fourth is poured in alkali lye pond, gently stirs 1 minute, when beans fourth smooth surface, pull out with bamboo strainer, cross clear water and rinse;
(13) halogen boils: in saucepan, add red date 2 parts, matrimony vine 1 part, anise 1 part, 0.5 part, Radix Glycyrrhizae, galingal 0.3 part, 0.4 part, cassia bark, fennel seeds 0.5 part, 100 parts, clear water, boiled, slow fire boils after 2 hours and closes fire, releases material water, is settled to 100 parts, salt adding 3 parts, white granulated sugar 2 parts, monosodium glutamate 1.5 parts, beef extract 0.1 part, stirring and dissolving, maintains the temperature at 72 DEG C-75 DEG C, gets 50 parts of beans fourths and is placed in saltwater brine immersion 30 minutes, pull out, drainage;
(14) dry: after beans fourth filtered water good for stew in soy sauce, be placed in drip pan, toast 15 minutes at 85 DEG C of temperature;
(15) seasoning: by red date fourth 2 parts, matrimony vine fourth 1 part, I+G0.03 part, ethyl maltol 0.07 part, beef extract 0.1 part, five-spice powder 0.16 part, salad oil 6 parts, monosodium glutamate 4 parts, add in 100 parts of beans fourths and stir with rotary mixer;
(16) pack: the packaging bag quantitative package dried bean curd selecting NY/PE, NY/AL/RCPP, NY/PE material, then vacuumizes;
(17) sterilizing: by the dried bean curd sterilizing in autoclave after vacuumizing, sterilising temp is 120 DEG C, and sterilization time is 30 minutes;
(18) check: after dried bean curd sterilizing, take out, spreading for cooling, then put into Turnover Box and store, carry out the examination and test of products after 5 days, choose the product of the bag that rises, gas leakage, leakage of oil.
The beans fourth cut out in described step (11) is of a size of 0.6cm × 0.6cm × 1cm, and the speed noting at every turn going up incision during cutting wants fast, and the shape of such tofu is more smooth, finished product good looking appearance.
In described step (6), during point slurry, stir ripe slurry up and down, slurry is upwards rolled from cylinder bottom, then slowly added by coagulating agent, limit edged stirs; When there is the broken brain of the sesame seed size of 50% in cylinder, stir speed and slow down gradually, when there is the broken brain of 80%, stop stirring making it solidify, mixing direction is consistent, and can not neglect and just neglect instead, can not disorderly stir.
The invention has the beneficial effects as follows: the red date that the present invention adopts, matrimony vine, dried bean curd are nutritious, be rich in needed by human body quality plant albumen, eight kinds of essential amino acids, multivitamins, benefiting qi and nourishing blood can be played, contribute to pre-anti-diarrhea and constipation, regulate body immunity, reduce the effect of blood fat and cholesterol and promotion Nutrients Absorption, and this method adds the category of dried bean curd, enrich the mouthfeel of dried bean curd, add the nutritive value of dried bean curd, improve dried bean curd value-added content of product, the high-end exploitation for dried bean curd series products provides a good example.
Detailed description of the invention
The technological means realized to make the present invention and creation characteristic are easy to understand, and set forth further the present invention below in conjunction with embodiment.
Embodiment one:
(1) select beans: the soya bean selecting low innage albumen, ensure content >=34.0% of the water soluble protein of soya bean butt;
(2) beans are steeped: bubble beans 8 hours;
(3) soya-bean milk is ground: soya bean step (2) soaked adopts grinding-wheel grinder to make slurry, grinds while drip;
(4) filter pulp: the paste of milled in step (3) is poured in centrifuge, adds a small amount of water, stir, start shooting centrifugal, adds water after filter is clean again, more centrifugal, centrifugal 3 times repeatedly;
(5) mashing off: the bean dregs after filter pulp in step (4) are put into controllable type electric food warmer, controlling mashing off temperature is 95 DEG C, keeps fluidized state 3 minutes, after mashing off, with 80 object copper yarn strainer filterings;
(6) starch: the soya bean bittern water of 3 parts of every 40 parts, at the temperature of 75 DEG C, carry out a slurry, control bittern water concentration is 25 Baume degrees, and during point slurry, stir ripe slurry up and down, slurry is upwards rolled from cylinder bottom, then slowly added by coagulating agent, limit edged stirs; When there is the broken brain of the sesame seed size of 50% in cylinder, stir speed and slow down gradually, when there is the broken brain of 80%, stop stirring making it solidify, mixing direction is consistent;
(7) crouching brain: keep container static, the control time is 30 minutes;
(8) broken brain: jellied bean curd is suitably smashed, discharges the yellow seriflux wrapped in around protein;
(10) cast: first with the buck boiled, infantees is boiled 2 minutes, then clean with clear water;
(11) squeeze: frameing shift into squeezing position installing mould, putting 5 layers, mould frame most last layer paving pressure one flat plate, compresses flat board 15 minutes;
(12) stripping and slicing: by the anti-aluminium sheet put after sterilization of mould frame after squeezing, shaping bean curd is cut into two-layer up and down with fine rule, then with cutter, bean curd is cut into the beans fourth being of a size of 0.6cm × 0.6cm × 1cm;
(13) quick-boil alkali: configuration pH value is the alkali lye of 12, beans fourth is poured in alkali lye pond, gently stirs 1 minute, when beans fourth smooth surface, pull out with bamboo strainer, cross clear water and rinse;
(14) halogen boils: in saucepan, add red date 2 parts, matrimony vine 1 part, anise 1 part, 0.5 part, Radix Glycyrrhizae, galingal 0.3 part, 0.4 part, cassia bark, fennel seeds 0.5 part, 100 parts, clear water, boiled, slow fire boils after 2 hours and closes fire, releases material water, is settled to 100 parts, salt adding 3 parts, white granulated sugar 2 parts, monosodium glutamate 1.5 parts, beef extract 0.1 part, stirring and dissolving, maintains the temperature at 72 DEG C, gets 50 parts of beans fourths and is placed in saltwater brine immersion 30 minutes, pull out, drainage;
(15) dry: after beans fourth filtered water good for stew in soy sauce, be placed in drip pan, toast 15 minutes at 85 DEG C of temperature;
(15) seasoning: by red date fourth 2 parts, matrimony vine fourth 1 part, I+G0.03 part, ethyl maltol 0.07 part, beef extract 0.1 part, five-spice powder 0.16 part, salad oil 6 parts, monosodium glutamate 4 parts, add in 100 parts of beans fourths and stir with rotary mixer;
(16) pack: with packaging bag quantitative package dried bean curd, then vacuumize;
(17) sterilizing: by the dried bean curd sterilizing in autoclave after vacuumizing, sterilising temp is 120 DEG C, and sterilization time is 30 minutes;
(18) check: after dried bean curd sterilizing, take out, spreading for cooling, then put into Turnover Box and store, carry out the examination and test of products after 5 days, choose the product of the bag that rises, gas leakage, leakage of oil.
Embodiment two:
(1) select beans: the soya bean selecting low innage albumen, ensure content >=34.0% of the water soluble protein of soya bean butt;
(2) beans are steeped: bubble beans time controling was at 10 hours;
(3) soya-bean milk is ground: soya bean step (2) soaked adopts grinding-wheel grinder to make slurry, grinds while drip;
(4) filter pulp: the paste of milled in step (3) is poured in centrifuge, adds a small amount of water, stir, start shooting centrifugal, adds water after filter is clean again, more centrifugal, centrifugal 3 times repeatedly;
(5) mashing off: the bean dregs after filter pulp in step (4) are put into controllable type electric food warmer, controlling mashing off temperature is 97 DEG C, keeps fluidized state 4 minutes, after mashing off, with 90 object copper yarn strainer filterings;
(6) starch: the soya bean bittern water of 3 parts of every 40 parts, at the temperature of 80 DEG C, carry out a slurry, control bittern water concentration is 25 Baume degrees, and during point slurry, stir ripe slurry up and down, slurry is upwards rolled from cylinder bottom, then slowly added by coagulating agent, limit edged stirs; When there is the broken brain of the sesame seed size of 50% in cylinder, stir speed and slow down gradually, when there is the broken brain of 80%, stop stirring making it solidify, mixing direction is consistent, and can not neglect and just neglect instead, can not disorderly stir;
(7) crouching brain: keep container static, the control time is 30 minutes;
(8) broken brain: jellied bean curd is suitably smashed, discharges the yellow seriflux wrapped in around protein;
(11) cast: first with the buck boiled, infantees is boiled 2 minutes, to reach the object of sterilization, then clean with clear water;
(12) squeeze: frameing shift into squeezing position installing mould, putting 6 layers, mould frame most last layer paving pressure one flat plate, compresses flat board 18 minutes, until the yellow seriflux in mould frame is no longer discharged;
(13) stripping and slicing: by the anti-aluminium sheet put after sterilization of mould frame after squeezing, shaping bean curd is cut into two-layer up and down with fine rule, then with cutter, bean curd is cut into the beans fourth being of a size of 0.6cm × 0.6cm × 1cm;
(14) quick-boil alkali: configuration pH value is the alkali lye of 12, beans fourth is poured in alkali lye pond, gently stirs 1 minute, when beans fourth smooth surface, pull out with bamboo strainer, cross clear water and rinse;
(15) halogen boils: in saucepan, add red date 2 parts, matrimony vine 1 part, anise 1 part, 0.5 part, Radix Glycyrrhizae, galingal 0.3 part, 0.4 part, cassia bark, fennel seeds 0.5 part, 100 parts, clear water, boiled, slow fire boils after 2 hours and closes fire, releases material water, is settled to 100 parts, salt adding 3 parts, white granulated sugar 2 parts, monosodium glutamate 1.5 parts, beef extract 0.1 part, stirring and dissolving, maintains the temperature at 73 DEG C, gets 50 parts of beans fourths and is placed in saltwater brine immersion 30 minutes, pull out, drainage;
(16) dry: after beans fourth filtered water good for stew in soy sauce, be placed in drip pan, toast 15 minutes at 85 DEG C of temperature;
(15) seasoning: by red date fourth 2 parts, matrimony vine fourth 1 part, I+G0.03 part, ethyl maltol 0.07 part, beef extract 0.1 part, five-spice powder 0.16 part, salad oil 6 parts, monosodium glutamate 4 parts, add in 100 parts of beans fourths and stir with rotary mixer;
(16) pack: with packaging bag quantitative package dried bean curd, then vacuumize;
(17) sterilizing: by the dried bean curd sterilizing in autoclave after vacuumizing, sterilising temp is 120 DEG C, and sterilization time is 30 minutes;
(18) check: after dried bean curd sterilizing, take out, spreading for cooling, then put into Turnover Box and store, carry out the examination and test of products after 5 days, choose the product of the bag that rises, gas leakage, leakage of oil.
Embodiment three:
(1) select beans: the soya bean selecting low innage albumen, ensure content >=34.0% of the water soluble protein of soya bean butt;
(2) beans are steeped: bubble beans time controling was at 12 hours;
(3) soya-bean milk is ground: soya bean step (2) soaked adopts grinding-wheel grinder to make slurry, grinds while drip;
(4) filter pulp: the paste of milled in step (3) is poured in centrifuge, adds a small amount of water, stir, start shooting centrifugal, adds water after filter is clean again, more centrifugal, centrifugal 4 times repeatedly;
(5) mashing off: the bean dregs after filter pulp in step (4) are put into controllable type electric food warmer, controlling mashing off temperature is 98 DEG C, keeps fluidized state 5 minutes, after mashing off, with 100 object copper yarn strainer filterings;
(6) starch: the soya bean bittern water of 4 parts of every 40 parts, at the temperature of 85 DEG C, carry out a slurry, control bittern water concentration is 25 Baume degrees, and during point slurry, stir ripe slurry up and down, slurry is upwards rolled from cylinder bottom, then slowly added by coagulating agent, limit edged stirs; When there is the broken brain of the sesame seed size of 50% in cylinder, stir speed and slow down gradually, when there is the broken brain of 80%, stop stirring making it solidify, mixing direction is consistent;
(7) crouching brain: keep container static, the control time is 30 minutes;
(8) broken brain: jellied bean curd is suitably smashed, discharges the yellow seriflux wrapped in around protein;
(12) cast: first with the buck boiled, infantees is boiled 3 minutes, then clean with clear water;
(13) squeeze: frameing shift into squeezing position installing mould, putting 8 layers, mould frame most last layer paving pressure one flat plate, compresses flat board 20 minutes;
(14) stripping and slicing: by the anti-aluminium sheet put after sterilization of mould frame after squeezing, shaping bean curd is cut into two-layer up and down with fine rule, then with cutter, bean curd is cut into the beans fourth being of a size of 0.6cm × 0.6cm × 1cm;
(15) quick-boil alkali: configuration pH value is the alkali lye of 12, beans fourth is poured in alkali lye pond, gently stirs 1 minute, when beans fourth smooth surface, pull out with bamboo strainer, cross clear water and rinse;
(16) halogen boils: in saucepan, add red date 2 parts, matrimony vine 1 part, anise 1 part, 0.5 part, Radix Glycyrrhizae, galingal 0.3 part, 0.4 part, cassia bark, fennel seeds 0.5 part, 100 parts, clear water, boiled, slow fire boils after 2 hours and closes fire, releases material water, is settled to 100 parts, salt adding 3 parts, white granulated sugar 2 parts, monosodium glutamate 1.5 parts, beef extract 0.1 part, stirring and dissolving, maintains the temperature at 75 DEG C, gets 50 parts of beans fourths and is placed in saltwater brine immersion 30 minutes, pull out, drainage;
(17) dry: after beans fourth filtered water good for stew in soy sauce, be placed in drip pan, toast 15 minutes at 85 DEG C of temperature;
(15) seasoning: by red date fourth 2 parts, matrimony vine fourth 1 part, I+G0.03 part, ethyl maltol 0.07 part, beef extract 0.1 part, five-spice powder 0.16 part, salad oil 6 parts, monosodium glutamate 4 parts, add in 100 parts of beans fourths and stir with rotary mixer;
(16) pack: with packaging bag quantitative package dried bean curd, then vacuumize;
(17) sterilizing: by the dried bean curd sterilizing in autoclave after vacuumizing, sterilising temp is 120 DEG C, and sterilization time is 30 minutes;
(18) check: after dried bean curd sterilizing, take out, spreading for cooling, then put into Turnover Box and store, carry out the examination and test of products after 5 days, choose the product of the bag that rises, gas leakage, leakage of oil.
The dried bean curd adopting above-mentioned steps to make is exquisite in workmanship, clean hygiene, and finished product tenacity is pure, and quality is fine and smooth, and excellent taste, has merged the nutrition of red date and matrimony vine, has the pure local flavor of aniseed simultaneously, and the life for people adds a good to eat food selection.
More than show and describe general principle of the present invention, 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; the just principle of the present invention described in above-described embodiment and description; 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.Application claims protection domain is defined by appending claims and equivalent thereof.
Claims (3)
1. a preparation method for date-wolfberry fruit dried bean curd, is characterized in that: comprise the following steps:
(1) select beans: the soya bean selecting low innage albumen, ensure content >=34.0% of the water soluble protein of soya bean butt;
(2) beans are steeped: bubble beans time controling was at 8-12 hour;
(3) soya-bean milk is ground: soya bean step (2) soaked adopts grinding-wheel grinder to make slurry, grinds while drip;
(4) filter pulp: the paste of milled in step (3) is poured in centrifuge, adds a small amount of water, stir, start shooting centrifugal, adds water after filter is clean again, more centrifugal, centrifugal 3-4 time repeatedly, feels not stick until pinch bean dregs with hand;
(5) mashing off: the bean dregs after filter pulp in step (4) are put into controllable type electric food warmer, controlling mashing off temperature is 95 DEG C-98 DEG C, keeps fluidized state 3-5 minute, after mashing off, with 80-100 object copper yarn strainer filtering;
(6) starch: the soya bean bittern water of 3-4 part of every 40 parts, at the temperature of 75 DEG C-85 DEG C, carry out a slurry, control bittern water concentration is 25 Baume degrees;
(7) crouching brain: keep container static, the control time is 30 minutes;
(8) broken brain: jellied bean curd is suitably smashed, discharges the yellow seriflux wrapped in around protein;
(9) cast: first with the buck boiled, infantees is boiled 2-3 minute, then clean with clear water;
(10) squeeze: frameing shift into squeezing position installing mould, putting 5-8 layer, mould frame most last layer paving pressure one flat plate, compresses dull and stereotyped 15-20 minute, until the yellow seriflux in mould frame is no longer discharged, stops squeezing;
(11) stripping and slicing: by the anti-aluminium sheet put after sterilization of mould frame after squeezing, shaping bean curd is cut into two-layer up and down with fine rule, then with cutter, bean curd is cut into beans fourth;
(12) quick-boil alkali: configuration pH value is the alkali lye of 12, beans fourth is poured in alkali lye pond, gently stirs 1 minute, when beans fourth smooth surface, pull out with bamboo strainer, cross clear water and rinse;
(13) halogen boils: in saucepan, add red date 2 parts, matrimony vine 1 part, anise 1 part, 0.5 part, Radix Glycyrrhizae, galingal 0.3 part, 0.4 part, cassia bark, fennel seeds 0.5 part, 100 parts, clear water, boiled, slow fire boils after 2 hours and closes fire, releases material water, is settled to 100 parts, salt adding 3 parts, white granulated sugar 2 parts, monosodium glutamate 1.5 parts, beef extract 0.1 part, stirring and dissolving, maintains the temperature at 72 DEG C-75 DEG C, gets 50 parts of beans fourths and is placed in saltwater brine immersion 30 minutes, pull out, drainage;
(14) dry: after beans fourth filtered water good for stew in soy sauce, be placed in drip pan, toast 15 minutes at 85 DEG C of temperature;
(15) seasoning: by red date fourth 2 parts, matrimony vine fourth 1 part, I+G0.03 part, ethyl maltol 0.07 part, beef extract 0.1 part, five-spice powder 0.16 part, salad oil 6 parts, monosodium glutamate 4 parts, add in 100 parts of beans fourths and stir with rotary mixer;
(16) pack: the packaging bag quantitative package dried bean curd selecting NY/PE, NY/AL/RCPP, NY/PE material, then vacuumizes;
(17) sterilizing: by the dried bean curd sterilizing in autoclave after vacuumizing, sterilising temp is 120 DEG C, and sterilization time is 30 minutes;
(18) check: after dried bean curd sterilizing, take out, spreading for cooling, then put into Turnover Box and store, carry out the examination and test of products after 5 days, choose the product of the bag that rises, gas leakage, leakage of oil.
2. the preparation method of a kind of date-wolfberry fruit dried bean curd according to claim 1, is characterized in that: the beans fourth cut out in described step (11) is of a size of 0.6cm × 0.6cm × 1cm.
3. the preparation method of a kind of date-wolfberry fruit dried bean curd according to claim 1, is characterized in that: in described step (6), and during point slurry, stir ripe slurry up and down, slurry is upwards rolled from cylinder bottom, then slowly added by coagulating agent, limit edged stirs; When there is the broken brain of the sesame seed size of 50% in cylinder, stir speed and slow down gradually, when there is the broken brain of 80%, stop stirring making it solidify, mixing direction is consistent, and can not neglect and just neglect instead, can not disorderly stir.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410339233.4A CN104068134B (en) | 2014-07-16 | 2014-07-16 | A kind of preparation method of date-wolfberry fruit dried bean curd |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410339233.4A CN104068134B (en) | 2014-07-16 | 2014-07-16 | A kind of preparation method of date-wolfberry fruit dried bean curd |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN104068134A CN104068134A (en) | 2014-10-01 |
| CN104068134B true CN104068134B (en) | 2016-04-27 |
Family
ID=51590060
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410339233.4A Active CN104068134B (en) | 2014-07-16 | 2014-07-16 | A kind of preparation method of date-wolfberry fruit dried bean curd |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104068134B (en) |
Families Citing this family (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104642559A (en) * | 2015-02-06 | 2015-05-27 | 新晃小肥牛食品有限公司 | Spicy bean curd snack food |
| CN105767203A (en) * | 2016-03-21 | 2016-07-20 | 山西省农业科学院高寒区作物研究所 | Flax dried bean curd preparation method |
| CN106578114A (en) * | 2016-09-22 | 2017-04-26 | 金仁元 | Flavor frozen dried beancurd |
| CN106561834A (en) * | 2016-09-22 | 2017-04-19 | 金仁元 | Dried-crisp flavor bean curd thin sheets |
| CN107279307A (en) * | 2017-07-11 | 2017-10-24 | 合肥市凤落河豆制食品有限公司 | A kind of preparation method without greasy dried bean curd |
| CN107223719A (en) * | 2017-08-04 | 2017-10-03 | 四川南溪徽记食品有限公司 | Double green pepper local flavor dried bean curds of a kind of bamboo shoots and preparation method thereof |
| CN111387296A (en) * | 2020-04-16 | 2020-07-10 | 成都香香嘴豆制品有限公司 | Low-fat dried bean curd and preparation method thereof |
| CN115067474A (en) * | 2022-07-07 | 2022-09-20 | 重庆市三品功能食品研究院有限公司 | Dried bean curd for supplementing calcium and promoting calcium absorption and utilization and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102038040A (en) * | 2010-12-31 | 2011-05-04 | 万勤劳 | Making process of smoked bean curd containing Chinese herbal medicine |
| CN102405985A (en) * | 2011-10-12 | 2012-04-11 | 王中林 | Production method of preserved dried beancurd |
| CN102440298A (en) * | 2010-09-30 | 2012-05-09 | 阚言鹏 | Jujube-flavored health-care bean curd with effects of replenishing qi and enriching blood |
-
2014
- 2014-07-16 CN CN201410339233.4A patent/CN104068134B/en active Active
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102440298A (en) * | 2010-09-30 | 2012-05-09 | 阚言鹏 | Jujube-flavored health-care bean curd with effects of replenishing qi and enriching blood |
| CN102038040A (en) * | 2010-12-31 | 2011-05-04 | 万勤劳 | Making process of smoked bean curd containing Chinese herbal medicine |
| CN102405985A (en) * | 2011-10-12 | 2012-04-11 | 王中林 | Production method of preserved dried beancurd |
Also Published As
| Publication number | Publication date |
|---|---|
| CN104068134A (en) | 2014-10-01 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104068134B (en) | A kind of preparation method of date-wolfberry fruit dried bean curd | |
| CN101401628B (en) | Method for producing spiced dried bean curd of carrot | |
| CN103876122B (en) | Tomato ketchup of high dietary-fiber and preparation method thereof | |
| WO2007052903A1 (en) | High-fiber soybean products and process for the preparation thereof | |
| CN103229849A (en) | Perilla frutescens dried bean curd and preparation method thereof | |
| CN102696832A (en) | Red date composite nutritional tea powder and production method thereof | |
| KR101612813B1 (en) | Manufacturing method of fermented salt containing ginseng steaed red juice | |
| CN101731690A (en) | Method for preparing turbid sweet potato beverage | |
| CN105265956A (en) | Processing method of health drink containing red dates, dark plum and ginger juice | |
| CN106107799A (en) | A kind of preparation method of momordica grosvenorii fruit paste | |
| CN104921250A (en) | Natural plant stabilizer for beverage products as well as formulation method and application of natural plant stabilizer | |
| CN104206630A (en) | Production method of multi-flavored hawthorn | |
| CN105638922A (en) | Box-packed bean curd and processing technology thereof | |
| CN104687182A (en) | Cool health drink with formosan lattice herb, tartary buckwheat and bitter melon as main materials and production method thereof | |
| CN101032311A (en) | High-calcium fish bean curd | |
| CN107232534A (en) | A kind of grapefruit flesh fillings preparation method for bakery | |
| CN106819141A (en) | A kind of thousand sheets containing Semen sesami nigrum black soya bean and preparation method thereof | |
| CN106036509A (en) | Manufacturing method of tea flavor cured beef | |
| KR20170013528A (en) | The method of making a graviola loach soup | |
| CN107173770A (en) | A kind of ginkgo nutritional sauce and preparation method thereof | |
| CN104187966A (en) | Hawthorn, red date, medlar and carrot compound fruit and vegetable juice and preparation method thereof | |
| KR101937645B1 (en) | Ginseng Chicken Soup Manufacturing method | |
| CN105580933A (en) | Snow pear wax gourd honey tea production method | |
| CN104996702A (en) | Sweet potato crunchy candy processing method | |
| CN104305243A (en) | Selenium-rich spicy sliced dried beef and processing method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| C56 | Change in the name or address of the patentee | ||
| CP03 | Change of name, title or address |
Address after: 241000, No. 8, Long Sheng Road, Wuhu hi tech Industrial Development Zone, Yijiang District, Anhui, Wuhu Patentee after: THREE SQUIRRELS CO., LTD. Address before: 241000 Anhui province Wuhu Xishan Yijiang high tech Industrial Development Zone, Road No. 38 Patentee before: Anhui Three Squirrels Electronic Commerce Co., Ltd. |