CN104082425A - Method for producing spicy bean curd strips - Google Patents
Method for producing spicy bean curd strips Download PDFInfo
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- CN104082425A CN104082425A CN201410330546.3A CN201410330546A CN104082425A CN 104082425 A CN104082425 A CN 104082425A CN 201410330546 A CN201410330546 A CN 201410330546A CN 104082425 A CN104082425 A CN 104082425A
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Abstract
The invention belongs to the technical field of food processing methods and in particular relates to a method for producing spicy bean curd strips. The invention aims at providing a method for producing the spicy bean curd strips with a spicy taste. According to the technical scheme, the method comprises the following steps: (1) selecting soybeans, screening, washing and soaking; (2) milling; (3) separating soybean milk from residues; (4) boiling; (5) solidifying; (6) swelling soybean milk; (7) smashing to pour to form tofu pudding; (8) pressing into bean curd strip blanks; (9) cutting into blank blocks; (10) frying; (11) cooling to room temperature and controlling oil; (12) stir-frying and boiling; (13) after boiling, airing with a conventional method, then sterilizing and disinfecting, and packaging. The spicy bean curd strips produced by the method are ready-to-eat, also can be cold and dressed with sauce, fried and made into a soup, have a fresh and tender taste, and are fragrant and not greasy.
Description
Technical field
The invention belongs to food-processing method technical field, be specifically related to a kind of preparation method of spicy beans bar.
Background technology
Bean curd has very abundant nutritive value, therefore the bean product preserved dried beancurd of being made by Tofu processing is all-ages popular food, very welcomed by the people, but there is the problem that taste is single, can not meet the demand that all groups especially like eating peppery crowd.
Summary of the invention
The object of this invention is to provide a kind of preparation method with the spicy beans bar of spicy flavor.
Technical scheme of the present invention is:
A kind of preparation method of spicy beans bar comprises the following steps:
(1), choose the good quality soybeans that is rich in soybean protein, through screening, clean, remove after impurity, send in fermentation vat and soak, soak hourly water consumption and be soya bean weight 2.0～2.5 times, soaking temperature is 0～35 ℃, soak time is 4～24 hours;
(2), the soya bean of soaking is drained to water, then rinse and drop to the greatest extent after water through clear water, according to conventional method, send in fiberizer and mill;
(3), the slurries that grind are sent into and in centrifuge, carried out screenings separation, it is 8～9 degree that water regulates soymilk concentration;
(4) soya-bean milk, separation being completed is sent in plasma burning bucket, boil burning, boiling burning temperature is 98～100 ℃, and boiling the burning time is 3～5 minutes, and adding bean curd Compounded Antifoamer boiling to burn after temperature surpasses 80 ℃, the consumption of Compounded Antifoamer is 0.015～0.028g/Kg;
(5), by boiling burned soya-bean milk, put into a bittern point slurry for slurry bucket after ripe pulp screen filters, some slurry is edible magnesium chloride with coagulating agent, and consumption is 2.0～2.6g/kg, and putting and starching temperature while starching is 82～85 ℃;
(6), by select the soya-bean milk of having starched rise slurry make beans brain, the slurry time of rising is 15～20 minutes;
(7), the beans brain starched rising breaks brain and waters and make Tofu pudding, and the Tofu pudding having broken is watered to completing in the type basket of infantees uniformly with spoon, after having cast, surrounding will be scraped stand evenly with plastic scrapers;
(8), cast and with aerostatic press, be pressed into beans bar base afterwards, pressure is 4～5 kilograms, the press time is 30～40 minutes; During compacting, the temperature of Tofu pudding is 68～85 ℃;
(9), beans bar base that compacting is completed stripping cloth is divided into briquet, briquet length is 10～10.5 centimetres, wide is 2.3～2.5 centimetres;
(10), briquet is sent into oil-water separation deep fryer frying, frying temperature is 140～145 ℃;
(11) the beans bar base, frying being completed is cooled to normal temperature control oil;
(12), cooled briquet being put into the jacketed pan that is placed with soup stock decocts and fries 3 minutes, decoct 25 minutes, wherein said soup stock boils 2 hours by the component of following portions by weight according to conventional method and makes, and cuts green pepper 400～430, fries capsicum 220～260, salt 120～140, maltose 500～1000, Chinese prickly ash 120～160, anistree 210～270, fennel 120～160, spiceleaf 80～120, the root of Dahurain angelica 80～120, cassia bark 200～260, cardamom 80～120 and water 24000～26000;
(13), decocted after according to conventional method airing, then after sterilizing packing make.
The present invention adopts technique scheme, and raw material is selected to be rich in soybean protein and the few soya bean of oil quantity, makes the beans bar toughness foot made, and mouthfeel is good; The middle soybean soaking time of step (1) is very important, soaks deficiency and easily makes grinding machine impaired, soaked sufficient pulping rate and do not reach requirement, and the soya-bean milk grinding can turn sour; In step (2) and (3), to monitor at any time the concentration of soya-bean milk, adjust at any time; In step (4), when slurry temperature reaches more than 80 ℃, just can add defoamer, and will accomplish " sparing no effort to put less ".Defoamer consumption is 0.028g/kg; In step (5), bittern concentration will be controlled at 9～10 degree, and the too low meeting of concentration causes a slurry time to increase, and the temperature of slurry declines too low, affects compaction procedure, the too high folder slurry that easily occurs of bittern concentration, and slurry is inhomogeneous.When slurry point, the speed of shaking of spoon was moderate, moved too fastly, was not easy the old tender degree of control point slurry, and bradypragia soya-bean milk solidifies slowlyer, and the coagulating agent of consumption is more; The length of slurry time of rising in step (6) directly has influence on the yield rate of product, and the slurry time of rising is longer, and it is better to solidify, and yield rate is higher; The slurry deficiency of time if rise, product yield ratio declines, and retentiveness and toughness is variation also; When step (7) is cast, than the thickness of dried bean curd thin 1/3; In step (8), before compacting, want nature draining 3～5 minutes, with the weight of 15～20kg, be placed on the beans bar base watering it is slowly discharged yellow swill, be conducive to like this squeeze moulding, when compacting starts, moisture is more, press slowly, otherwise can cause product tissue looseness, there is aperture in inside, press time can not be long, otherwise briquet water content is inadequate, product degrees of expansion while directly affecting frying; In step (9), draw a base and want length, width consistent, it is vertical that otch is wanted; During the middle frying of step (10), to treat that product is golden yellow, after or else expanding, just can be pulled out; In step (11), the consumption of water is that every 30 jin of products are put 45 jin of water; In step (13), decocting the stir-fry time can not be too short or long, decocts too short product of stir-fry time and is not easy tastyly, and overlong time easily makes product broken, affects sense organ.
The spicy beans bar that the inventive method is made can be instant, also can be used for cold and dressed with sauce, propagandize, boil soup hotly, mouthfeel is fresh and tender, fragrant and oiliness.
The specific embodiment
Embodiment 1
A kind of preparation method of spicy beans bar comprises the following steps:
(1), choose the good quality soybeans that double centner is rich in soybean protein, through screening, clean, remove after impurity, send in fermentation vat and soak, during immersion, water is 230 kilograms, soaking temperature is 10 ℃, soak time is 18 hours;
(2), the soya bean of soaking is drained to water, then rinse and drop to the greatest extent after water through clear water, according to conventional method, send in fiberizer and mill;
(3), the slurries that grind are sent into and in centrifuge, carried out screenings separation, it is 8 degree that water regulates soymilk concentration;
(4), soya-bean milk that separation is completed sends in plasma burning bucket, boils burning, boils that to burn temperature be 98 ℃, boiling the burning time is 5 minutes, and adds silver-colored paddy Compounded Antifoamer for bean curd boiling to burn after temperature surpasses 80 ℃, the consumption of Compounded Antifoamer is 0.015g/Kg;
(5), by boiling burned soya-bean milk, put into a bittern point slurry for slurry bucket after ripe pulp screen filters, some slurry is edible magnesium chloride with coagulating agent, and consumption is 2.0g/kg, and putting and starching temperature while starching is 82 ℃;
(6), by select the soya-bean milk of having starched rise slurry make beans brain, the slurry time of rising is 15 minutes;
(7), the beans brain starched rising breaks brain and waters and make Tofu pudding, and the Tofu pudding having broken is watered to completing in the type basket of infantees uniformly with spoon, after having cast, surrounding will be scraped stand evenly with plastic scrapers;
(8), cast and with aerostatic press, be pressed into beans bar base afterwards, pressure is 4 kilograms, the press time is 40 minutes; During compacting, the temperature of Tofu pudding is 68 ℃;
(9), beans bar base that compacting is completed stripping cloth is divided into briquet, briquet length is 10 centimetres, wide is 2.3 centimetres;
(10), briquet is sent into oil-water separation deep fryer frying, frying temperature is 140 ℃;
(11) the beans bar base, frying being completed is cooled to normal temperature control oil;
(12), cooled briquet being put into the jacketed pan that is placed with soup stock decocts and fries 3 minutes, decoct 25 minutes, wherein said soup stock boils 1.5 hours by the component of following portions by weight according to conventional method and makes, and cuts green pepper 400, fries capsicum 220, salt 120, maltose 500, Chinese prickly ash 120, anistree 210, fennel 120, spiceleaf 80, the root of Dahurain angelica 80, cassia bark 200, cardamom 80 and water 24000;
(13), decocted after according to conventional method airing, then after sterilizing packing make.
Embodiment 2
A kind of preparation method of spicy beans bar comprises the following steps:
(1), choose the good quality soybeans that double centner is rich in soybean protein, through screening, clean, remove after impurity, send in fermentation vat and soak, soaking hourly water consumption is 200 kilograms, soaking temperature is 21 ℃, soak time is 8 hours;
(2), the soya bean of soaking is drained to water, then rinse and drop to the greatest extent after water through clear water, according to conventional method, send in fiberizer and mill;
(3), the slurries that grind are sent into and in centrifuge, carried out screenings separation, it is 9 degree that water regulates soymilk concentration;
(4), soya-bean milk that separation is completed sends in plasma burning bucket, boils burning, boils that to burn temperature be 99 ℃, boiling the burning time is 4 minutes, and adds silver-colored paddy Compounded Antifoamer for bean curd boiling to burn after temperature surpasses 80 ℃, the consumption of Compounded Antifoamer is 0.02g/Kg;
(5), by boiling burned soya-bean milk, put into a bittern point slurry for slurry bucket after ripe pulp screen filters, some slurry is edible magnesium chloride with coagulating agent, and consumption is 2.3g/kg, and putting and starching temperature while starching is 83 ℃;
(6), by select the soya-bean milk of having starched rise slurry make beans brain, the slurry time of rising is 18 minutes;
(7), the beans brain starched rising breaks brain and waters and make Tofu pudding, and the Tofu pudding having broken is watered to completing in the type basket of infantees uniformly with spoon, after having cast, surrounding will be scraped stand evenly with plastic scrapers;
(8), cast and with aerostatic press, be pressed into beans bar base afterwards, pressure is 5 kilograms, the press time is 35 minutes; During compacting, the temperature of Tofu pudding is 75 ℃;
(9), beans bar base that compacting is completed stripping cloth is divided into briquet, briquet length is 10.5 centimetres, wide is 2.5 centimetres;
(10), briquet is sent into oil-water separation deep fryer frying, frying temperature is 145 ℃;
(11) the beans bar base, frying being completed is cooled to normal temperature control oil;
(12), cooled briquet being put into the jacketed pan that is placed with soup stock decocts and fries 3 minutes, decoct 25 minutes, wherein said soup stock boils 2 hours by the component of following portions by weight according to conventional method and makes, and cuts green pepper 430, fries capsicum 260, salt 140, maltose 1000, Chinese prickly ash 160, anistree 270, fennel 160, spiceleaf 120, the root of Dahurain angelica 120, cassia bark 260, cardamom 120 and water 24000～26000;
(13), decocted after according to conventional method airing, then after sterilizing packing make.
Embodiment 3
A kind of preparation method of spicy beans bar comprises the following steps:
(1), choose the good quality soybeans that double centner is rich in soybean protein, through screening, clean, remove after impurity, send in fermentation vat and soak, soak 250 kilograms of hourly water consumptions, soaking temperature is 35 ℃, soak time is 4 hours;
(2), the soya bean of soaking is drained to water, then rinse and drop to the greatest extent after water through clear water, according to conventional method, send in fiberizer and mill;
(3), the slurries that grind are sent into and in centrifuge, carried out screenings separation, it is 9 degree that water regulates soymilk concentration;
(4), soya-bean milk that separation is completed sends in plasma burning bucket, boils burning, boils that to burn temperature be 100 ℃, boiling the burning time is 3 minutes, and adds silver-colored paddy Compounded Antifoamer for bean curd boiling to burn after temperature surpasses 80 ℃, the consumption of Compounded Antifoamer is 0.028g/Kg;
(5), by boiling burned soya-bean milk, put into a bittern point slurry for slurry bucket after ripe pulp screen filters, some slurry is edible magnesium chloride with coagulating agent, and consumption is 2.6g/kg, and putting and starching temperature while starching is 85 ℃;
(6), by select the soya-bean milk of having starched rise slurry make beans brain, the slurry time of rising is 20 minutes;
(7), the beans brain starched rising breaks brain and waters and make Tofu pudding, and the Tofu pudding having broken is watered to completing in the type basket of infantees uniformly with spoon, after having cast, surrounding will be scraped stand evenly with plastic scrapers;
(8), cast and with aerostatic press, be pressed into beans bar base afterwards, pressure is 5 kilograms, the press time is 30 minutes; During compacting, the temperature of Tofu pudding is 85 ℃;
(9), beans bar base that compacting is completed stripping cloth is divided into briquet, briquet length is 10.5 centimetres, wide is 2.5 centimetres;
(10), briquet is sent into oil-water separation deep fryer frying, frying temperature is 143 ℃;
(11) the beans bar base, frying being completed is cooled to normal temperature control oil;
(12), cooled briquet being put into the jacketed pan that is placed with soup stock decocts and fries 3 minutes, decoct 25 minutes, wherein said soup stock boils 2 hours by the component of following portions by weight according to conventional method and makes, and cuts green pepper 420, fries capsicum 240, salt 130, maltose 800, Chinese prickly ash 140, anistree 250, fennel 140, spiceleaf 100, the root of Dahurain angelica 100, cassia bark 230, cardamom 100 and water 25000;
(13), decocted after according to conventional method airing, then after sterilizing packing make.
Claims (1)
1. a preparation method for spicy beans bar, is characterized in that comprising the following steps:
(1), choose the good quality soybeans that is rich in soybean protein, through screening, clean, remove after impurity, send in fermentation vat and soak, soak hourly water consumption and be soya bean weight 2.0～2.5 times, soaking temperature is 0～35 ℃, soak time is 4～24 hours;
(2), the soya bean of soaking is drained to water, then rinse and drop to the greatest extent after water through clear water, according to conventional method, send in fiberizer and mill;
(3), the slurries that grind are sent into and in centrifuge, carried out screenings separation, it is 8～9 degree that water regulates soymilk concentration;
(4) soya-bean milk, separation being completed is sent in plasma burning bucket, boil burning, boiling burning temperature is 98～100 ℃, and boiling the burning time is 3～5 minutes, and adding bean curd Compounded Antifoamer boiling to burn after temperature surpasses 80 ℃, the consumption of Compounded Antifoamer is 0.015～0.028g/Kg;
(5), by boiling burned soya-bean milk, put into a bittern point slurry for slurry bucket after ripe pulp screen filters, some slurry is edible magnesium chloride with coagulating agent, and consumption is 2.0～2.6g/kg, and putting and starching temperature while starching is 82～85 ℃;
(6), by select the soya-bean milk of having starched rise slurry make beans brain, the slurry time of rising is 15～20 minutes;
(7), the beans brain starched rising breaks brain and waters and make Tofu pudding, and the Tofu pudding having broken is watered to completing in the type basket of infantees uniformly with spoon, after having cast, surrounding will be scraped stand evenly with plastic scrapers;
(8), cast and with aerostatic press, be pressed into beans bar base afterwards, pressure is 4～5 kilograms, the press time is 30～40 minutes; During compacting, the temperature of Tofu pudding is 68～85 ℃;
(9), beans bar base that compacting is completed stripping cloth is divided into briquet, briquet length is 10～10.5 centimetres, wide is 2.3～2.5 centimetres;
(10), briquet is sent into oil-water separation deep fryer frying, frying temperature is 140～145 ℃;
(11) the beans bar base, frying being completed is cooled to normal temperature control oil;
(12), cooled briquet being put into the jacketed pan that is placed with soup stock decocts and fries 3 minutes, decoct 25 minutes, wherein said soup stock boils 2 hours by the component of following portions by weight according to conventional method and makes, and cuts green pepper 400～430, fries capsicum 220～260, salt 120～140, maltose 500～1000, Chinese prickly ash 120～160, anistree 210～270, fennel 120～160, spiceleaf 80～120, the root of Dahurain angelica 80～120, cassia bark 200～260, cardamom 80～120 and water 24000～26000;
(13), decocted after according to conventional method airing, then after sterilizing packing make.
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| CN201410330546.3A CN104082425A (en) | 2014-07-11 | 2014-07-11 | Method for producing spicy bean curd strips |
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| CN201410330546.3A CN104082425A (en) | 2014-07-11 | 2014-07-11 | Method for producing spicy bean curd strips |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104286219A (en) * | 2014-10-27 | 2015-01-21 | 梁平县奇味食品有限公司 | Method for making marinated dried tofu |
| CN104473057A (en) * | 2014-11-16 | 2015-04-01 | 吴青平 | Production method of puffed bean strips |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102715275A (en) * | 2012-07-13 | 2012-10-10 | 长治市胖妞食品有限公司 | Method for preparing Tofu skin |
| CN102715276A (en) * | 2012-07-13 | 2012-10-10 | 长治市胖妞食品有限公司 | Method for preparing honeydew diced beans |
| CN103749725A (en) * | 2013-10-30 | 2014-04-30 | 苏州金记食品有限公司 | Thick beancurd sheets and manufacturing method thereof |
-
2014
- 2014-07-11 CN CN201410330546.3A patent/CN104082425A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102715275A (en) * | 2012-07-13 | 2012-10-10 | 长治市胖妞食品有限公司 | Method for preparing Tofu skin |
| CN102715276A (en) * | 2012-07-13 | 2012-10-10 | 长治市胖妞食品有限公司 | Method for preparing honeydew diced beans |
| CN103749725A (en) * | 2013-10-30 | 2014-04-30 | 苏州金记食品有限公司 | Thick beancurd sheets and manufacturing method thereof |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104286219A (en) * | 2014-10-27 | 2015-01-21 | 梁平县奇味食品有限公司 | Method for making marinated dried tofu |
| CN104473057A (en) * | 2014-11-16 | 2015-04-01 | 吴青平 | Production method of puffed bean strips |
| CN104473057B (en) * | 2014-11-16 | 2018-11-16 | 吴青平 | A kind of production method of expanded soyabean item |
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Application publication date: 20141008 |