CN104106664A - Method for producing soft tofu - Google Patents
Method for producing soft tofu Download PDFInfo
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- CN104106664A CN104106664A CN201410328179.3A CN201410328179A CN104106664A CN 104106664 A CN104106664 A CN 104106664A CN 201410328179 A CN201410328179 A CN 201410328179A CN 104106664 A CN104106664 A CN 104106664A
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Abstract
The invention discloses a method for producing soft tofu. The method comprises the following steps: (1) screening soybeans, namely filtering and screening through a screening machine; (2) washing the soybeans, namely cleaning the screened soybeans for at least two times; (3) soaking the soybeans, wherein the soaking time is 5-16 hours when the soaking temperature is 4-20 DEG C, and the soaking time is 6-10 hours when the soaking temperature is 20-30 DEG C; (4) grinding the soybeans; (5) filtering soybean milk; (6) boiling the soybean milk; (7) curdling, namely adding glucolactone, calcium sulfate and salt into the soybean milk for performing slushing and bean curd jelly forming, wherein the temperature is controlled to be 75-80 DEG C, and the concentration of the soybean milk is 15-20 degrees; (8) pressing to make moisture in bean curd jelly lose; and (9) packaging. According to the mode, the produced soft tofu is delicate in taste, delicious, smooth and exquisite in process and the method has strict requirements on the process temperature, time and soybean milk concentration during soybean milk boiling and curdling.
Description
Technical field
The present invention relates to bean product manufacture field, particularly relate to a kind of production method of tender bean curd.
Background technology
Tender bean curd, claims again south bean curd, soft bean curd.By working procedures, the more bean curd of water content of making as coagulating agent with gypsum, the delicacy of tender bean curd quality, high resilience, water content is large, and protein content is also a lot.
But traditional tender bean curd lacks specification at processing link, select raw material (soybean) and immersion to wash all to do on time of beans insufficient, sometimes even can use inferior materials and turn out substandard goods, save time, but the links of bean curd technique staples together, the position of not accomplishing in a link just may have influence on next link, so circulation, and the bean curd mouthfeel and the color and luster that produce all can be a greater impact.
And upper temperature, the heat time to mashing off and some sizing process of traditional tender bean curd processing also has concentration of slurry all unreasonable, in the time of mashing off, often only slurries are boiled just to stop heating having entered and a little starch link, can cause like this slurries mashing off insufficient, the slurries uneven situation of being heated, has influence on subsequent point slurry.And traditional mashing off is all that temperature is controlled to 90 degree is upper and lower, be unfavorable for that like this soya-bean milk liquid thickness has influence on a punching slurry point brain.
Summary of the invention
The technical problem that the present invention mainly solves is to provide a kind of production method of tender bean curd, can make the tender bean curd delicate mouthfeel of producing, delicious soft, technique is fastidious, in the time of mashing off and some slurry, technological temperature, time and concentration of slurry degree is had to strict demand.
For solving the problems of the technologies described above, the technical scheme that the present invention adopts is: a kind of production method of tender bean curd is provided, comprises the following steps:
(1) sieve beans: packed soybean is poured in screening machine, carry out filtering screening by screening machine, choose comparatively full, even, first-class soybean;
(2) wash beans: the soybean after having screened is put into stainless steel cask and cleans, described in wash beans process and at least carry out twice, first pass washes the impurity being mingled with, and washes the impurity that invests soybean surface off second time;
(3) bubble beans: described bubble beans technique completes at immersion workbench, adds pure water to soak the soybean of having cleaned, and soaking temperature soak time in the time spending for 4 °-20 is 5-16 hour, and soaking temperature is 6-10 hour 20 ° of-30 ° of soak times;
(4) mill beans: the soybean after complete described bubble beans is put into automatic bean-grinding pulp grinder group and carry out defibrination processing;
(5) filter pulp: the soya-bean milk liquid after described mill beans technique is filtered, remove bean dregs;
(6) mashing off: after described filter pulp technique completes, by size cooking pan, the soya-bean milk liquid after filtering is carried out to mashing off processing, soya-bean milk liquid is heated to boiling, described mashing off technique still keeps 4-5 minute after the boiling of soya-bean milk liquid;
(7) select slurry: the described slurry of selecting is in soya-bean milk liquid, to add glucolactone, calcium sulfate and salt to rush slurry point brain, the soya-bean milk liquid that punching slurry is selected after brain can be frozen into jellied bean curd, in described some sizing process, temperature is controlled at 75 °-80 °, and concentration of slurry is 15-20 degree;
(8) compacting: the described jellied bean curd forming after sizing process of selecting is squeezed, make water loss in its jellied bean curd;
(9) packaging: the bean curd after described pressing process is carried out to sealer packaging by package post and plastics sealer sealing machine.
In a preferred embodiment of the present invention, the soya-bean milk liquid in step (5) filters number of times and at least comprises twice.
In a preferred embodiment of the present invention, it is 8-12 minute that the point in step (7) is starched the duration of heat.
In a preferred embodiment of the present invention, after the pressing process in step (8) completes, also to inspect by random samples, pack again after the assay was approved finally warehouse-in refrigeration.
In a preferred embodiment of the present invention, the time that the technology of the package in step (9) is accomplished to warehouse-in refrigeration was controlled in 20 minutes.
The invention has the beneficial effects as follows: the present invention can make the tender bean curd delicate mouthfeel of producing, delicious soft, technique is fastidious, in the time of mashing off and some slurry, technological temperature, time and concentration of slurry degree is had to strict demand.
Detailed description of the invention
To the technical scheme in the embodiment of the present invention be clearly and completely described below, obviously, described embodiment is only a part of embodiment of the present invention, instead of whole embodiment.Based on the embodiment in the present invention, those of ordinary skill in the art, not making all other embodiment that obtain under creative work prerequisite, belong to the scope of protection of the invention.
Embodiment 1
A production method for tender bean curd, through multiple tracks production process, (1) sieve beans: packed soybean is poured in screening machine, carry out filtering screening by screening machine, choose comparatively full, even, first-class soybean; (2) wash beans: the soybean after having screened is put into stainless steel cask and cleans, described in wash beans process and at least carry out twice, first pass washes the impurity being mingled with, and washes the impurity that invests soybean surface off second time; (3) bubble beans: described bubble beans technique completes at immersion workbench, adds pure water to soak the soybean of having cleaned, and soaking temperature soak time in the time spending for 4 °-20 is 5-16 hour, and soaking temperature is 6-10 hour 20 ° of-30 ° of soak times; (4) mill beans: the soybean after complete described bubble beans is put into automatic bean-grinding pulp grinder group and carry out defibrination processing; (5) filter pulp: the soya-bean milk liquid after described mill beans technique is filtered, remove bean dregs, soya-bean milk liquid filters number of times and at least comprises twice; (6) mashing off: after described filter pulp technique completes, by size cooking pan, the soya-bean milk liquid after filtering is carried out to mashing off processing, soya-bean milk liquid is heated to boiling, described mashing off technique still keeps 4-5 minute after the boiling of soya-bean milk liquid; (7) select slurry: the described slurry of selecting is in soya-bean milk liquid, to add glucolactone, calcium sulfate and salt to rush slurry point brain, the soya-bean milk liquid that punching slurry is selected after brain can be frozen into jellied bean curd, in described some sizing process, temperature is controlled at 75 °-80 °, concentration of slurry is 15-20 degree, and it is 8-12 minute that point is starched the duration of heat; (8) compacting: the described jellied bean curd forming after sizing process of selecting is squeezed, make water loss in its jellied bean curd; (9) packaging: the bean curd after described pressing process is carried out to sealer packaging by package post and plastics sealer sealing machine, after described pressing process completes, also to inspect by random samples, pack again after the assay was approved, finally warehouse-in refrigeration, and technology of the package is accomplished to the time of warehouse-in refrigeration and is controlled in 20 minutes.
The foregoing is only embodiments of the invention; not thereby limit the scope of the claims of the present invention; every equivalent structure or conversion of equivalent flow process that utilizes description of the present invention to do; or be directly or indirectly used in other relevant technical field, be all in like manner included in scope of patent protection of the present invention.
Claims (5)
1. a production method for tender bean curd, is characterized in that, comprises the following steps:
(1) sieve beans: packed soybean is poured in screening machine, carry out filtering screening by screening machine, choose comparatively full, even, first-class soybean;
(2) wash beans: the soybean after having screened is put into stainless steel cask and cleans, described in wash beans process and at least carry out twice, first pass washes the impurity being mingled with, and washes the impurity that invests soybean surface off second time;
(3) bubble beans: described bubble beans technique completes at immersion workbench, adds pure water to soak the soybean of having cleaned, and soaking temperature soak time in the time spending for 4 °-20 is 5-16 hour, and soaking temperature is 6-10 hour 20 ° of-30 ° of soak times;
(4) mill beans: the soybean after complete described bubble beans is put into automatic bean-grinding pulp grinder group and carry out defibrination processing;
(5) filter pulp: the soya-bean milk liquid after described mill beans technique is filtered, remove bean dregs;
(6) mashing off: after described filter pulp technique completes, by size cooking pan, the soya-bean milk liquid after filtering is carried out to mashing off processing, soya-bean milk liquid is heated to boiling, described mashing off technique still keeps 4-5 minute after the boiling of soya-bean milk liquid;
(7) select slurry: the described slurry of selecting is in soya-bean milk liquid, to add glucolactone, calcium sulfate and salt to rush slurry point brain, the soya-bean milk liquid that punching slurry is selected after brain can be frozen into jellied bean curd, in described some sizing process, temperature is controlled at 75 °-80 °, and concentration of slurry is 15-20 degree;
(8) compacting: the described jellied bean curd forming after sizing process of selecting is squeezed, make water loss in its jellied bean curd;
(9) packaging: the bean curd after described pressing process is carried out to sealer packaging by package post and plastics sealer sealing machine.
2. the production method of tender bean curd according to claim 1, is characterized in that the soya-bean milk liquid filtration number of times in above-mentioned steps (5) at least comprises twice.
3. the production method of tender bean curd according to claim 1, is characterized in that point in above-mentioned steps (7) slurry duration of heat is 8-12 minute.
4. the production method of tender bean curd according to claim 1, after it is characterized in that pressing process in above-mentioned steps (8) completes, also will inspect by random samples, packs after the assay was approved finally warehouse-in refrigeration again.
5. the production method of tender bean curd according to claim 3, is characterized in that the time that technology of the package in above-mentioned steps (9) is accomplished to warehouse-in refrigeration was controlled in 20 minutes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410328179.3A CN104106664A (en) | 2014-07-11 | 2014-07-11 | Method for producing soft tofu |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410328179.3A CN104106664A (en) | 2014-07-11 | 2014-07-11 | Method for producing soft tofu |
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| CN104106664A true CN104106664A (en) | 2014-10-22 |
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| CN201410328179.3A Pending CN104106664A (en) | 2014-07-11 | 2014-07-11 | Method for producing soft tofu |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105918868A (en) * | 2016-04-27 | 2016-09-07 | 安徽农业大学 | Oat and soybean pudding compound coagulator and preparation method of puddings |
| CN106175437A (en) * | 2015-04-29 | 2016-12-07 | 浙江绍兴苏泊尔生活电器有限公司 | Soybean milk machine and method for making uncongealed beancurd |
| CN107410519A (en) * | 2017-05-27 | 2017-12-01 | 余庆县土司风味食品有限责任公司 | A kind of preparation method of mold bean curd |
| CN109567240A (en) * | 2019-02-14 | 2019-04-05 | 罗杰星 | A kind of running water bubble beans system |
| CN110558385A (en) * | 2019-09-20 | 2019-12-13 | 湖南爱和康食品有限公司 | production process of soft bean curd |
| CN113170859A (en) * | 2021-05-31 | 2021-07-27 | 胡明秋 | Process for making bean products |
| CN114762519A (en) * | 2022-03-07 | 2022-07-19 | 祖名豆制品股份有限公司 | Preparation method of soft bean curd |
-
2014
- 2014-07-11 CN CN201410328179.3A patent/CN104106664A/en active Pending
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106175437A (en) * | 2015-04-29 | 2016-12-07 | 浙江绍兴苏泊尔生活电器有限公司 | Soybean milk machine and method for making uncongealed beancurd |
| CN105918868A (en) * | 2016-04-27 | 2016-09-07 | 安徽农业大学 | Oat and soybean pudding compound coagulator and preparation method of puddings |
| CN107410519A (en) * | 2017-05-27 | 2017-12-01 | 余庆县土司风味食品有限责任公司 | A kind of preparation method of mold bean curd |
| CN109567240A (en) * | 2019-02-14 | 2019-04-05 | 罗杰星 | A kind of running water bubble beans system |
| CN110558385A (en) * | 2019-09-20 | 2019-12-13 | 湖南爱和康食品有限公司 | production process of soft bean curd |
| CN113170859A (en) * | 2021-05-31 | 2021-07-27 | 胡明秋 | Process for making bean products |
| CN114762519A (en) * | 2022-03-07 | 2022-07-19 | 祖名豆制品股份有限公司 | Preparation method of soft bean curd |
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Application publication date: 20141022 |
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