CN104247779A

CN104247779A - Dried bean curd

Info

Publication number: CN104247779A
Application number: CN201410037818.0A
Authority: CN
Inventors: 陶成德; 王红旗; 章新启
Original assignee: ANHUI CHENGDE FOOD Co Ltd
Current assignee: ANHUI CHENGDE FOOD Co Ltd
Priority date: 2014-01-26
Filing date: 2014-01-26
Publication date: 2014-12-31

Abstract

The invention relates to a dried bean curd, which is composed of the following raw materials by weight part: 95%-98% of soybeans, 0.3%-0.5% of edible gypsum, 0.1%-0.3% of a defoaming agent, 1%-2% of soy sauce, 3%-5% of rock sugar, 0.1%-0.2% of star anise, 1%-2% of Chinese prickly ash, 1%-2% of cinnamon, and 0.1%-0.2% of clove. By using soybeans as the raw materials, the product has certain nutritional value. In addition, by using soft water to soak the soybeans firstly, the taste of the final product can be increased. An alkali boiling process is carried out before marinating of the dried bean curd can make the final finished dried bean curd product tastier and chewier.

Description

A kind of dried bean curd

Technical field

The present invention relates to food processing field, particularly relate to a kind of preparation method of dried bean curd.

Background technology

Current bean product consumption figure continues soaring, main based on dried bean curd series products, in high-grade nutrition dried bean curd, protein content is high, and containing low-molecular-weight soya-bean polypeptides, there is hypotensive, norcholesterol function, quality is fine and smooth, unique flavor, all be subject to liking of consumers in general always, how can make not only the delicious but also dried bean curd be worth containing abundant nutrition always vast producer pursued, especially mouthfeel and toughness Shang Doushi producer and consumer common pursued.

Summary of the invention

Technical problem to be solved by this invention is: provide a kind of dried bean curd, this dried bean curd excellent taste, and toughness is fine, has certain nutritive value.

For solving the problem, technical scheme of the present invention is a kind of dried bean curd, be made up of the raw material of following weight portion, 95% ~ 98% soybean, 0.3% ~ 0.5% edible plaster, 0.1% ~ 0.3% defoamer, 1% ~ 2% soy sauce, 3% ~ 5% rock sugar, 0.1% ~ 0.2% anise, 1% ~ 2% Chinese prickly ash, 1% ~ 2% cassia bark, 0.1% ~ 0.2% cloves composition, its preparation method comprises the following steps:

1) first carried out by soybean soaking, washing processing procedure, soak time is 30 ~ 40min;

2) defibrination process is carried out to the soybean after soaking and water washing, adopt stagewise to add water, while add waterside defibrination, repeatedly grind, obtain soya-bean milk;

3) soya-bean milk is carried out boiling, temperature is 95 DEG C ~ 100 DEG C, and pressure is 0.05 ~ 0.1mpa, and the time is 20 ~ 30min, then carries out filter process, removes residue, obtains finished product soya-bean milk;

4) sent in agitator tank by finished product soya-bean milk, add edible plaster, defoamer while stirring, allow soya-bean milk solidify, now will maintain the temperature at 85 DEG C ~ 95 DEG C, the time is 15 ~ 30min;

5) smashed by the semi-finished product solidified, then send into build up in block cloth, carry out press operation under cloth being sent into bean curd press, pressing temperature is 65 DEG C ~ 85 DEG C, and the time is 25 ~ 30min;

6) mode of blade cuts is adopted to be divided into bulk the semi-finished product after squeezing, by the time block dried bean curd semi-finished product;

7) quick-boil alkali process to dried bean curd semi-finished product, sent in digester by dried bean curd semi-finished product and add poach, then add dietary alkali, the temperature of water will at 95 DEG C ~ 100 DEG C, and the time of boiling is 1 ~ 2min;

8) send into quick-boiling the dried bean curd after alkali in Marinating boiler, carry out stew in soy sauce process after adding soy sauce, rock sugar, anise, Chinese prickly ash, cassia bark, cloves, oil, temperature is 80 DEG C ~ 100 DEG C, and the time is 20 ~ 30min, and stew in soy sauce pressure is 0.1 ~ 0.5mpa;

9) dried bean curd after stew in soy sauce is dried, cooling processing, then carry out packed, sterilization and can obtain finished product dried bean curd.

Further, described defoamer is dimethicone.

Further, in described step 1), water is soft water, is by by after water boil, then cools the water obtained.

Further, described step 2) in add 2.5 times that the total amount of water is soybean quality.

Further, the filter screen adopted in described step 3) filter process is 150 ~ 200 orders.

Further, in described step 7), the amount of water is 4 times of dried bean curd quality.

Further, the amount of the dietary alkali in described step 7) is 0.005 times of dried bean curd quality.

Further, the stew in soy sauce pressure in described step 8) is 0.15mpa.

Compared with prior art, beneficial effect of the present invention is as follows: adopt soybean to make raw material, finished product is made to have certain nutritive value, adopt again and first use soft water soaking soybean, such mouthfeel that can increase end product, carry out quick-boiling alkali process before dried bean curd stew in soy sauce, can allow last finished product dried bean curd is more tasty, dried bean curd more chews strength.

Detailed description of the invention

A kind of dried bean curd, be made up of the raw material of following weight portion, 10kg soybean, 0.04kg edible plaster, 0.02kg dimethicone, 100ml soy sauce, 0.4kg rock sugar, 0.02kg anise, 0.1kg Chinese prickly ash, 0.1kg cassia bark, 0.01kg% cloves composition, its preparation method comprises the following steps:

1) first carried out by soybean soaking, washing processing procedure, soak time is 35min, and soaking water used is soft water, is by by after water boil, then cools the water obtained.

2) carry out defibrination process to the soybean after soaking and water washing, adopt stagewise to add water, while add waterside defibrination, repeatedly grind, obtain soya-bean milk, in this process, the total amount of water is 2.5 times of soybean quality;

3) soya-bean milk is carried out boiling, temperature is 95 DEG C, and pressure is 0.07mpa, and the time is 25min, then carries out filter process, and the filter screen of employing is 150 orders, removes residue, obtain finished product soya-bean milk with this filter screen;

4) sent in agitator tank by finished product soya-bean milk, add edible plaster, dimethicone while stirring, allow soya-bean milk solidify, now will maintain the temperature at 90 DEG C, the time is 20min;

5) smashed by the semi-finished product solidified, then send into build up in block cloth, carry out press operation under cloth being sent into bean curd press, pressing temperature is 70 DEG C, and the time is 30min;

7) quick-boil alkali process to dried bean curd semi-finished product, sent in digester by dried bean curd semi-finished product and add poach, the water yield added is 4 times of dried bean curd quality, then adds dietary alkali, and the amount of dietary alkali is 0.005 times of dried bean curd quality, and the temperature of water will at 95 DEG C, and the time of boiling is 1min;

8) send into quick-boiling the dried bean curd after alkali in Marinating boiler, carry out stew in soy sauce process after adding soy sauce, rock sugar, anise, Chinese prickly ash, cassia bark, cloves, temperature is 90 DEG C, and the time is 25min, and stew in soy sauce pressure is 0.15mpa;

Above one embodiment of the present of invention have been described in detail, but described content being only the preferred embodiment of the invention, the practical range for limiting the invention can not being considered to.All equalizations done according to the invention application range change and improve, and still all should belong to patent covering scope of the present invention.

Claims

1. a dried bean curd, it is characterized in that, be made up of the raw material of following weight portion, 95% ~ 98% soybean, 0.3% ~ 0.5% edible plaster, 0.1% ~ 0.3% defoamer, 1% ~ 2% soy sauce, 3% ~ 5% rock sugar, 0.1% ~ 0.2% anise, 1% ~ 2% Chinese prickly ash, 1% ~ 2% cassia bark, 0.1% ~ 0.2% cloves composition, its preparation method comprises the following steps:

2. dried bean curd according to claim 1, is characterized in that, described defoamer is dimethicone.

3. dried bean curd according to claim 2, is characterized in that, in described step 1), water is soft water, is by by after water boil, then cools the water obtained.

4. dried bean curd according to claim 3, is characterized in that, described step 2) in add 2.5 times that the total amount of water is soybean quality.

5. dried bean curd according to claim 4, is characterized in that, the filter screen adopted in described step 3) filter process is 150 ~ 200 orders.

6. dried bean curd according to claim 5, is characterized in that, in described step 7), the amount of water is 4 times of dried bean curd quality.

7. dried bean curd according to claim 6, is characterized in that, the amount of the dietary alkali in described step 7) is 0.005 times of dried bean curd quality.

8. dried bean curd according to claim 7, is characterized in that, the stew in soy sauce pressure in described step 8) is 0.15mpa.