CN104137910A - Preparation method of flavored cake - Google Patents
Preparation method of flavored cake Download PDFInfo
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- CN104137910A CN104137910A CN201410330693.0A CN201410330693A CN104137910A CN 104137910 A CN104137910 A CN 104137910A CN 201410330693 A CN201410330693 A CN 201410330693A CN 104137910 A CN104137910 A CN 104137910A
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Abstract
The invention discloses a preparation method of a flavored cake, relates to a processing method of a soybean product, and solves the technical problems of single flavor and poor mouth feel of a conventional soybean product. The preparation method comprises the following concrete steps: screening yellow beans, washing, and soaking; removing bean soaking water, flushing, and grinding; separating milk from residues; boiling the soybean milk; solidifying; expanding; breaking and watering; naturally draining and pressing a flavored cake blank; cutting the blank; feeding the flavored cake blank into a soup pot for boiling and soaking; stacking the flavored cake blanks; wrapping the stacked flavored cake blanks with cloth; steaming in a steaming box; marinating, boiling, soaking and boiling; spreading for cooling to obtain the finished flavored cake. The flavored cakes prepared by adopting the method can be coldly mixed with sauce and hotly fried, also can be used for making soup, and have the advantages of being fresh and tender in mouth feel, fragrant but not greasy, and very chewy.
Description
Technical field
The present invention relates to the processing method of bean product, particularly by good quality soybeans, make the method for flavouring.
Background technology
At present, bean curd, beans brain, soya-bean milk that bean product Jun Yi individual workship produces are main, and product taste is single, can not meet the numerous consumer groups' demand.
Summary of the invention
Object of the present invention is intended to overcome the shortcoming of prior art, and a kind of preparation method of flavouring is provided, and solves traditional soybean product taste single, the technical problem that mouthfeel is bad.
The present invention is achieved through the following technical solutions:
A preparation method for flavouring, concrete technology step is as follows:
1. choose good quality soybeans, through screening, clean, soak after removing impurity, water consumption is soya bean 2.0～2.5 times. soak time determines according to room temperature, and room temperature is between 0 ℃～35 ℃, and the soybean soaking time is 24 hours～4 hours;
2. soaked soya bean is drained to soaking bean water, then after clear water flushing the most water of drop, send in fiberizer and mill;
3. the slurries that grind are sent into centrifuge and carry out screenings separation, soymilk concentration is controlled at 9～10 degree;
4. soya-bean milk separation being completed is sent into plasma burning bucket and is boiled burning, and heating soybean milk temperature is 98～100 ℃ and maintains 3～5 minutes, and rises to 80 ℃ in temperature, and a large amount of foams add defoamer while producing;
5. burned soya-bean milk filtration is put into bucket and carry out a slurry, some slurry is edible magnesium chloride with coagulating agent, and its consumption is 2.6 grams of magnesium chlorides of per kilogram soya-bean milk, during point slurry, starches temperature control at 82～85 ℃;
6. the slurry that the soya-bean milk of having selected risen, the slurry time of rising is 15～20 minutes;
7. the beans brain of having starched rising breaks brain and casts, that is: the Tofu pudding having broken is watered to completing in the type basket of infantees uniformly with spoon, and surrounding is scraped stand evenly with plastic scrapers;
8. after having cast, carry out nature draining 3～5 minutes, send into afterwards press and suppress 30～40 minutes, pressure is 4～5 kilograms, and during compacting, the temperature of Tofu pudding should be at 68～85 ℃;
9. flavouring base compacting being completed is shelled cloth and is drawn base, and briquet length is 20～20.5 centimetres, and wide is 14～14.5 centimetres;
10. flavouring base is sent into fill in the soup juice pot being formed by soy sauce, salt, soda ash, water and boiled and boil 2～3 minutes, then close steam and soak 20 minutes;
soaked flavouring base is pulled out and folded to centre from both sides;
the flavouring base of folding is put into the basket that is covered with infantees, and covered one deck infantees in the above;
send in steam box and steam 30～40 minutes;
after having steamed, send into and be placed with stew in soy sauce in the halogen pot of spiced halogen soup, product enters after pot, opens steam and it is boiled boil 2～3 minutes, then close steam and soak 45 minutes, again opens steam and boils to boil after 2～3 minutes and close;
after stew in soy sauce completes, by sending into air blast airing frame in flavouring base immigration circulating frame, carry out airing;
after completing, airing obtains flavouring finished product.
That the flavouring that the present invention makes can be used for is cold and dressed with sauce, propagandize, boil soup hotly, has mouthfeel fresh and tender, fragrant and oiliness, the advantage that tenacity is pure.
The specific embodiment
Embodiment 1
A preparation method for flavouring, concrete technology step is as follows:
1. choose good quality soybeans, after screening, cleaning, removal impurity, soak, soya bean consumption is 100kg, and water consumption is 200kg, 0 ℃ of room temperature, soak time 24 hours;
2. soaked soya bean is drained to soaking bean water, then rinse and the most Yu Shuihou of drop through clear water, send in fiberizer and mill;
3. the slurries that grind are sent into centrifuge and carry out screenings separation, soymilk concentration is controlled at 9 degree;
4. soya-bean milk separation being completed is sent into plasma burning bucket and is boiled burning, and heating soybean milk temperature is 98 ℃, continues 3 minutes, and rises to 80 ℃ in temperature, and a large amount of foams add defoamer while producing, and while adding defoamer, will spare no effort to put less;
5. burned soya-bean milk filtration is put into bucket and carry out a slurry, some slurry is edible magnesium chloride with coagulating agent, and its consumption is 2.6 grams of magnesium chlorides of per kilogram soya-bean milk, during point slurry, starches temperature control at 82～85 ℃;
6. the slurry that the soya-bean milk of having selected risen, the slurry time of rising is 15 minutes;
7. the beans brain of having starched rising breaks brain and casts, that is: the Tofu pudding having broken is watered to completing in the type basket of infantees uniformly with spoon, and surrounding is scraped stand evenly with plastic scrapers;
8. after having cast, carry out nature draining 3 minutes, send into afterwards press and suppress 30 minutes, pressure is 4 kilograms, and during compacting, the temperature of Tofu pudding should be at 68 ℃;
9. flavouring base compacting being completed is shelled cloth, and is divided into the briquet of 20 * 14.5 centimetres;
10. flavouring base is sent into fill in the soup juice pot being formed by appropriate soy sauce, salt, 1.4kg soda ash and 100 kg of water and boiled and boil 2 minutes, then close steam and soak 20 minutes;
soaked flavouring base is pulled out and folded to centre from both sides;
the flavouring base of folding is put into the basket that is covered with infantees, and covered one deck infantees in the above;
send in steam box and steam 30 minutes;
after having steamed, send into and be placed with stew in soy sauce in the halogen pot of spiced halogen soup, product enters after pot, opens steam and it is boiled boil 2 minutes, then close steam and soak 45 minutes, again opens steam and boils to boil after 2 minutes and close;
after stew in soy sauce completes, by sending into air blast airing frame in flavouring base immigration circulating frame, carry out airing;
after completing, airing obtains flavouring finished product.
Embodiment 2
A preparation method for flavouring, concrete technology step is as follows:
1. choose good quality soybeans, after screening, cleaning, removal impurity, soak, soya bean consumption is 100kg, and water consumption is 250kg, 35 ℃ of room temperatures, soak time 4 hours;
2. soaked soya bean is drained to soaking bean water, then rinse and the most Yu Shuihou of drop through clear water, send in fiberizer and mill;
3. the slurries that grind are sent into centrifuge and carry out screenings separation, soymilk concentration is controlled at 10 degree;
4. soya-bean milk separation being completed is sent into plasma burning bucket and is boiled burning, and heating soybean milk temperature is 100 ℃, continues 3 minutes, and rises to 80 ℃ in temperature, and a large amount of foams add defoamer while producing, and while adding defoamer, will spare no effort to put less;
5. burned soya-bean milk filtration is put into bucket and carry out a slurry, some slurry is edible magnesium chloride with coagulating agent, and its consumption is 2.6 grams of magnesium chlorides of per kilogram soya-bean milk, during point slurry, starches temperature control at 82～85 ℃;
6. the slurry that the soya-bean milk of having selected risen, the slurry time of rising is 20 minutes;
7. the beans brain of having starched rising breaks brain and casts, that is: the Tofu pudding having broken is watered to completing in the type basket of infantees uniformly with spoon, and surrounding is scraped stand evenly with plastic scrapers;
8. after having cast, carry out nature draining 5 minutes, send into afterwards press and suppress 40 minutes, pressure is 5 kilograms, and during compacting, the temperature of Tofu pudding should be at 85 ℃;
9. flavouring base compacting being completed is shelled cloth, and is divided into the briquet of 20.5 * 14 centimetres;
10. flavouring base is sent into fill in the soup juice pot being formed by appropriate soy sauce, salt, 1.4kg soda ash and 100 kg of water and boiled and boil 3 minutes, then close steam and soak 20 minutes;
soaked flavouring base is pulled out and folded to centre from both sides;
the flavouring base of folding is put into the basket that is covered with infantees, and covered one deck infantees in the above;
send in steam box and steam 40 minutes;
after having steamed, send into and be placed with stew in soy sauce in the halogen pot of spiced halogen soup, product enters after pot, opens steam and it is boiled boil 3 minutes, then close steam and soak 45 minutes, again opens steam and boils to boil after 3 minutes and close;
after stew in soy sauce completes, by sending into air blast airing frame in flavouring base immigration circulating frame, carry out airing;
after completing, airing obtains flavouring finished product.
Embodiment 3
A preparation method for flavouring, concrete technology step is as follows:
1. choose good quality soybeans, after screening, cleaning, removal impurity, soak, soya bean consumption is 100kg, and water consumption is 230kg, 21 ℃ of room temperatures, soak time 8 hours;
2. soaked soya bean is drained to soaking bean water, then rinse and the most Yu Shuihou of drop through clear water, send in fiberizer and mill;
3. the slurries that grind are sent into centrifuge and carry out screenings separation, soymilk concentration is controlled at 10 degree;
4. soya-bean milk separation being completed is sent into plasma burning bucket and is boiled burning, and heating soybean milk temperature is 100 ℃, continues 3 minutes, and rises to 80 ℃ in temperature, and a large amount of foams add defoamer while producing, and while adding defoamer, will spare no effort to put less;
5. burned soya-bean milk filtration is put into bucket and carry out a slurry, some slurry is edible magnesium chloride with coagulating agent, and its consumption is 2.6 grams of magnesium chlorides of per kilogram soya-bean milk, during point slurry, starches temperature control at 82～85 ℃;
6. the slurry that the soya-bean milk of having selected risen, the slurry time of rising is 18 minutes;
7. the beans brain of having starched rising breaks brain and casts, that is: the Tofu pudding having broken is watered to completing in the type basket of infantees uniformly with spoon, and surrounding is scraped stand evenly with plastic scrapers;
8. after having cast, carry out nature draining 4 minutes, send into afterwards press and suppress 35 minutes, pressure is 5 kilograms, and during compacting, the temperature of Tofu pudding should be at 75 ℃;
9. flavouring base compacting being completed is shelled cloth, and is divided into the briquet of 20.5 * 14 centimetres;
10. flavouring base is sent into fill in the soup juice pot being formed by appropriate soy sauce, salt, 1.4kg soda ash and 100 kg of water and boiled and boil 3 minutes, then close steam and soak 20 minutes;
soaked flavouring base is pulled out and folded to centre from both sides;
the flavouring base of folding is put into the basket that is covered with infantees, and covered one deck infantees in the above;
send in steam box and steam 35 minutes;
after having steamed, send into and be placed with stew in soy sauce in the halogen pot of spiced halogen soup, product enters after pot, opens steam and it is boiled boil 3 minutes, then close steam and soak 45 minutes, again opens steam and boils to boil after 2 minutes and close;
after stew in soy sauce completes, by sending into air blast airing frame in flavouring base immigration circulating frame, carry out airing;
after completing, airing obtains flavouring finished product.
The step 1. screening of Raw must select to be rich in soybean protein and the few soya bean of oil quantity, otherwise make the yield rate of product can be low, toughness is not enough, and mouthfeel is bad; Soybean soaking is moderate, 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.
Step 2. with 3. in to monitor at any time the concentration of soya-bean milk, adjust at any time.
Step just can add defoamer in slurry temperature while reaching more than 80 ℃ in 4., and will accomplish " sparing no effort to put less ".Defoamer consumption is 0.028g/kg.
Step 5. middle bittern concentration will be controlled at 9～10 degree.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, 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.
Rise in the 6. length of slurry time of step 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.
Step will experience nature draining 3～5 minutes before compacting in 8., with the weight of 15～20kg, is placed on the flavouring watering and makes it slowly by yellow swill discharge.Be conducive to like this squeeze moulding.When compacting starts, moisture is more, press slowly, otherwise can cause product tissue looseness, and aperture appears in inside.
Step is drawn base in 9. and is wanted upright, and it is vertical that otch is wanted, and it is consistent that size is wanted.
Step is boiled in 10., and to boil be can better paint tasty for product.
Step
in can not be too thorough when folding, leave certain radian, otherwise product easily fractures.
Step
lid infantees is in order to prevent that product is bonded on special-purpose Turnround basket when steaming.
Step
after middle soup stock is deployed, product enters after pot, product all will be opened steam and boil and boil before taking the dish out of the pot, its effect is: boiling for the first time, to boil be evenly to merge for batching is better dissolved in water and each other, also plays certain sterilization effect.Boiling for the second time, to boil be that the colouring of giving number for product is tasty.Boiling for the third time, to boil be better to evaporate for product makes the moisture of itself when the airing.
The present invention can specifically implement in a variety of forms and not depart from spirit or the essence of invention, so be to be understood that, above-described embodiment is not limited to aforesaid details, and should be in claim limited range explain widely, therefore fall into variation in claim or its equivalent scope and remodeling and all should be claim and contain.
Claims (1)
1. a preparation method for flavouring, concrete technology step is as follows:
1. choose good quality soybeans, through screening, clean, soak after removing impurity, water consumption is soya bean 2.0～2.5 times. soak time determines according to room temperature, and room temperature is between 0 ℃～35 ℃, and the soybean soaking time is 24 hours～4 hours;
2. soaked soya bean is drained to soaking bean water, then after clear water flushing the most water of drop, send in fiberizer and mill;
3. the slurries that grind are sent into centrifuge and carry out screenings separation, soymilk concentration is controlled at 9～10 degree;
4. soya-bean milk separation being completed is sent into plasma burning bucket and is boiled burning, and heating soybean milk temperature is 98～100 ℃ and maintains 3～5 minutes, and rises to 80 ℃ in temperature, and a large amount of foams add defoamer while producing;
5. burned soya-bean milk filtration is put into bucket and carry out a slurry, some slurry is edible magnesium chloride with coagulating agent, and its consumption is 2.6 grams of magnesium chlorides of per kilogram soya-bean milk, during point slurry, starches temperature control at 82～85 ℃;
6. the slurry that the soya-bean milk of having selected risen, the slurry time of rising is 15～20 minutes;
7. the beans brain of having starched rising breaks brain and casts, that is: the Tofu pudding having broken is watered to completing in the type basket of infantees uniformly with spoon, and surrounding is scraped stand evenly with plastic scrapers;
8. after having cast, carry out nature draining 3～5 minutes, send into afterwards press and suppress 30～40 minutes, pressure is 4～5 kilograms, and during compacting, the temperature of Tofu pudding should be at 68～85 ℃;
9. flavouring base compacting being completed is shelled cloth and is drawn base, and briquet length is 20～20.5 centimetres, and wide is 14～14.5 centimetres;
10. flavouring base is sent into fill in the soup juice pot being formed by soy sauce, salt, soda ash, water and boiled and boil 2～3 minutes, then close steam and soak 20 minutes;
soaked flavouring base is pulled out and folded to centre from both sides;
the flavouring base of folding is put into the basket that is covered with infantees, and covered one deck infantees in the above;
send in steam box and steam 30～40 minutes;
after having steamed, send into and be placed with stew in soy sauce in the halogen pot of spiced halogen soup, product enters after pot, opens steam and it is boiled boil 2～3 minutes, then close steam and soak 45 minutes, again opens steam and boils to boil after 2～3 minutes and close;
after stew in soy sauce completes, by sending into air blast airing frame in flavouring base immigration circulating frame, carry out airing;
after completing, airing obtains flavouring finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410330693.0A CN104137910A (en) | 2014-07-11 | 2014-07-11 | Preparation method of flavored cake |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410330693.0A CN104137910A (en) | 2014-07-11 | 2014-07-11 | Preparation method of flavored cake |
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| CN104137910A true CN104137910A (en) | 2014-11-12 |
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102187909A (en) * | 2010-03-03 | 2011-09-21 | 金兴仓 | Processing method of fragrant bean curd |
| CN102715275A (en) * | 2012-07-13 | 2012-10-10 | 长治市胖妞食品有限公司 | Method for preparing Tofu skin |
| CN103749720A (en) * | 2013-10-30 | 2014-04-30 | 苏州金记食品有限公司 | Preparation method of marinade dried bean curd |
| CN103749727A (en) * | 2013-10-30 | 2014-04-30 | 苏州金记食品有限公司 | Marinade dried bean curd and preparation method thereof |
-
2014
- 2014-07-11 CN CN201410330693.0A patent/CN104137910A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102187909A (en) * | 2010-03-03 | 2011-09-21 | 金兴仓 | Processing method of fragrant bean curd |
| CN102715275A (en) * | 2012-07-13 | 2012-10-10 | 长治市胖妞食品有限公司 | Method for preparing Tofu skin |
| CN103749720A (en) * | 2013-10-30 | 2014-04-30 | 苏州金记食品有限公司 | Preparation method of marinade dried bean curd |
| CN103749727A (en) * | 2013-10-30 | 2014-04-30 | 苏州金记食品有限公司 | Marinade dried bean curd and preparation method thereof |
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Application publication date: 20141112 |