CN104855528A - Processing technology of lactone tofu with a cress flavor - Google Patents
Processing technology of lactone tofu with a cress flavor Download PDFInfo
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- CN104855528A CN104855528A CN201510211376.1A CN201510211376A CN104855528A CN 104855528 A CN104855528 A CN 104855528A CN 201510211376 A CN201510211376 A CN 201510211376A CN 104855528 A CN104855528 A CN 104855528A
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Abstract
The present invention discloses processing technology of lactone tofu with a cress flavor, and includes the following steps: (1) selecting raw materials, (2) soaking the raw materials, (3) grinding, juicing and mixing the raw materials, (4) filtering the mixture, (5) siruping, (6) adding coagulant into soybean milk, (7) putting tofu jelly on wrapping cloth, and (8) compressing and molding the wrapped tofu jelly. The processing technology uses cress juice to replace water to prepare the soybean milk, and a certain proportion of the cress juice is added when siruping, thus giving the lactone tofu a strong cress flavor and a higher nutritional value. The lactone tofu can better keep the cress juice with the characteristic of high water contents, and can attract more consumers to eat.
Description
Technical field
The present invention relates to food processing field, be specifically related to a kind of processing technology of Chinese celery taste inner ester bean curd.
Background technology
Bean curd is rich in a large amount of protein, a kind of food that people are enjoyed a lot, although there is color bean curd miscellaneous on the market at present, but this bean curd mainly utilizes natural colouring matter in fruits and vegetables to make bean curd present the attention of color attraction people, main purpose is not the nutrition in order to absorb Juice, a lot of producer even uses synthetic dyestuff to make bean curd present chromatic colour, benefit be there is no to the health of human body, Chinese celery is not only containing vitamin, protein, the multiple nutritional labeling useful to human body such as carbohydrate, there is reducing blood lipid, the effects such as blood pressure, also be rich in abundant juice, its water content is that a lot of vegetables cannot be compared, be undoubtedly to bean curd so the juice of Chinese celery is added in bean curd with higher nutrition arrangement.Invention describes a kind of processing technology of Chinese celery taste inner ester bean curd, Chinese celery and bean curd are arranged in pairs or groups, create higher nutritive value, attract more consumer with more natural delicious food.
Summary of the invention
For the deficiencies in the prior art, the object of the present invention is to provide a kind of processing technology of Chinese celery taste inner ester bean curd.
The technical problem that the present invention solves can realize by the following technical solutions: a kind of processing technology of Chinese celery taste inner ester bean curd, comprises following processing step:
(1) selected: removal of contamination, remove rotten, not full and have the soybean of small holes caused by worms; Reject rotten leaf, dead leaf, the rotten stem in Chinese celery, taken by javan waterdropwort leaf, javan waterdropwort stem is cut into the long segment of 2 ~ 3cm;
(2) soak: confirm the soybeans soaking time according to the quality of soybean own, water content, season, room temperature, soybean bubble opens the slightly recessed heart in the middle of bean cotyledon to rubbing with the hands, and center color and luster slightly secretly; Javan waterdropwort leaf and javan waterdropwort stem section are separately soaked, and soak time is 10 ~ 15min, hand-launders several times in immersion process, to remove agricultural chemicals, the dust that may remain;
(3) grind, beat juice: being squeezed out by javan waterdropwort stem section juice with juice extractor obtains javan waterdropwort juice; Beat juice in the ratio of javan waterdropwort leaf and water 1:2, obtain javan waterdropwort leaf juice; Be the ratio of 1:3 in beans and the ratio of javan waterdropwort leaf juice, evenly grind soybean;
(4) filter: filter with the mixture of gauze by fermented bean drink and javan waterdropwort leaf juice, first coarse filtration fine filtering again, filter merging filtrate limit, back and add javan waterdropwort leaf juice, general 1kg soybean adds javan waterdropwort leaf juice 7 ~ 8kg;
(5) mashing off: pan boiling slurry is opened wide in use, mashing off speed wants fast, and the time is short, is no more than 15min, and after pot leaves 3 times, releasing slurries are for subsequent use immediately, and front 2min off the pot adds javan waterdropwort juice, stirs;
(6) add coagulating agent: when soya-bean milk is cooled to 80 ~ 90 DEG C, add glucolactone, addition is 0.8% ~ 1% of soybean milk quantity, stirs, closed the lid and about spend 30 ~ 40 minutes, the upper bag when starching about temperature drop to 70 DEG C;
(7) upper bag: be first layered on lattice plate by infantees, then be added on infantees by jellied bean curd, then by tight for infantees wrapping;
(8) extrusion forming: apply pressure 0.12 ~ 0.18kg/cm
2, pull down infantees after 20min, be shaping Chinese celery taste inner ester bean curd.
Preferably, the javan waterdropwort juice added in described step (5) and the ratio of slurries are 1:3.
Preferably, treat that soya-bean milk is cooled to 70 ~ 80 DEG C in described step (6), add gluconolactone, addition is 0.2% ~ 0.4% of soybean milk quantity, stirs, mounted box, solidify after box-packed Chinese celery taste lactone tender bean curd.
Beneficial effect is: the present invention is a kind of processing technology of Chinese celery taste inner ester bean curd, water is replaced to carry out soya-bean milk making with javan waterdropwort leaf juice, and a certain proportion of pure javan waterdropwort juice is added when mashing off, give the nutritive value of the dense Chinese celery taste of bean curd and Geng Gao, use lactone as coagulating agent, it is high that bean curd has yield rate, the feature of the pure white exquisiteness of quality, and inner ester bean curd water content is higher than Marinated Tofu, better can retain the composition of javan waterdropwort juice, if the ratio of javan waterdropwort juice and slurries is 1:3 is because the too high soya-bean milk that may cause of javan waterdropwort juice ratio does not solidify, if too low Chinese celery taste is too light again, so a suitable ratio must be kept, change chilling temperature, reduce coagulating agent content, direct mounted box of not carrying out pressurizeing just can obtain fresh and tender soft beancurd, very remain javan waterdropwort juice composition, make the kind of Chinese celery bean curd more diversified.
Detailed description of the invention
The following detailed description of the preferred embodiment of the present invention.
The detailed description of the invention of the processing technology of a kind of Chinese celery of the present invention taste inner ester bean curd: a kind of processing technology of Chinese celery taste inner ester bean curd, comprises following processing step: (1) is selected: removal of contamination, removes rotten, not full and has the soybean of small holes caused by worms; Reject rotten leaf, dead leaf, the rotten stem in Chinese celery, taken by javan waterdropwort leaf, javan waterdropwort stem is cut into the long segment of 2 ~ 3cm; (2) soak: confirm the soybeans soaking time according to the quality of soybean own, water content, season, room temperature, soybean bubble opens the slightly recessed heart in the middle of bean cotyledon to rubbing with the hands, and center color and luster slightly secretly; Javan waterdropwort leaf and javan waterdropwort stem section are separately soaked, and soak time is 10 ~ 15min, hand-launders several times in immersion process, to remove agricultural chemicals, the dust that may remain; (3) grind, beat juice: being squeezed out by javan waterdropwort stem section juice with juice extractor obtains javan waterdropwort juice; Beat juice in the ratio of javan waterdropwort leaf and water 1:2, obtain javan waterdropwort leaf juice; Be the ratio of 1:3 in beans and the ratio of javan waterdropwort leaf juice, evenly grind soybean; (4) filter: filter with the mixture of gauze by fermented bean drink and javan waterdropwort leaf juice, first coarse filtration fine filtering again, filter merging filtrate limit, back and add javan waterdropwort leaf juice, general 1kg soybean adds javan waterdropwort leaf juice 7 ~ 8kg; (5) mashing off: pan boiling slurry is opened wide in use, mashing off speed wants fast, and the time is short, is no more than 15min, and after pot leaves 3 times, releasing slurries are for subsequent use immediately, and front 2min off the pot adds javan waterdropwort juice, stirs; (6) add coagulating agent: when soya-bean milk is cooled to 80 ~ 90 DEG C, add glucolactone, addition is 0.8% ~ 1% of soybean milk quantity, stirs, closed the lid and about spend 30 ~ 40 minutes, the upper bag when starching about temperature drop to 70 DEG C; (7) upper bag: be first layered on lattice plate by infantees, then be added on infantees by jellied bean curd, then by tight for infantees wrapping; (8) extrusion forming: apply pressure 0.12 ~ 0.18kg/cm
2, pull down infantees after 20min, be shaping Chinese celery taste inner ester bean curd.The javan waterdropwort juice added in described step (5) and the ratio of slurries are 1:3.Treat that soya-bean milk is cooled to 70 ~ 80 DEG C in described step (6), add gluconolactone, addition is 0.2% ~ 0.4% of soybean milk quantity, stirs, mounted box, solidify after box-packed Chinese celery taste lactone tender bean curd.
After above-mentioned processing step, obtain Chinese celery taste inner ester bean curd, water is replaced to carry out soya-bean milk making with javan waterdropwort leaf juice, and a certain proportion of pure javan waterdropwort juice is added when mashing off, give the nutritive value of the dense Chinese celery taste of bean curd and Geng Gao, inner ester bean curd better retains the juice of Chinese celery with the feature that its water content is high, attracts more consumer to eat.
The foregoing is only embodiments of the invention; not thereby the scope of the claims of the present invention is limited; every utilize description of the present invention to do equivalent structure or the conversion of equivalent flow process, or be directly or indirectly used in other relevant technical fields, be all in like manner included in scope of patent protection of the present invention.
Claims (3)
1. a processing technology for Chinese celery taste inner ester bean curd, is characterized in that, comprises following processing step:
Selected: removal of contamination, remove rotten, not full and have the soybean of small holes caused by worms; Reject rotten leaf, dead leaf, the rotten stem in Chinese celery, taken by javan waterdropwort leaf, javan waterdropwort stem is cut into the long segment of 2 ~ 3cm;
(2) soak: confirm the soybeans soaking time according to the quality of soybean own, water content, season, room temperature, soybean bubble opens the slightly recessed heart in the middle of bean cotyledon to rubbing with the hands, and center color and luster slightly secretly; Javan waterdropwort leaf and javan waterdropwort stem section are separately soaked, and soak time is 10 ~ 15min, hand-launders several times in immersion process, to remove agricultural chemicals, the dust that may remain;
(3) grind, beat juice: being squeezed out by javan waterdropwort stem section juice with juice extractor obtains javan waterdropwort juice; Beat juice in the ratio of javan waterdropwort leaf and water 1:2, obtain javan waterdropwort leaf juice; Be the ratio of 1:3 in beans and the ratio of javan waterdropwort leaf juice, evenly grind soybean;
(4) filter: filter with the mixture of gauze by fermented bean drink and javan waterdropwort leaf juice, first coarse filtration fine filtering again, filter merging filtrate limit, back and add javan waterdropwort leaf juice, general 1kg soybean adds javan waterdropwort leaf juice 7 ~ 8kg;
(5) mashing off: pan boiling slurry is opened wide in use, mashing off speed wants fast, and the time is short, is no more than 15min, and after pot leaves 3 times, releasing slurries are for subsequent use immediately, and front 2min off the pot adds javan waterdropwort juice, stirs;
(6) add coagulating agent: when soya-bean milk is cooled to 80 ~ 90 DEG C, add glucolactone, addition is 0.8% ~ 1% of soybean milk quantity, stirs, closed the lid and about spend 30 ~ 40 minutes, the upper bag when starching about temperature drop to 70 DEG C;
(7) upper bag: be first layered on lattice plate by infantees, then be added on infantees by jellied bean curd, then by tight for infantees wrapping;
(8) extrusion forming: apply pressure 0.12 ~ 0.18kg/cm
2, pull down infantees after 20min, be shaping Chinese celery taste inner ester bean curd.
2. the processing technology of a kind of Chinese celery taste inner ester bean curd according to claim 1, is characterized in that: the javan waterdropwort juice added in described step (5) and the ratio of slurries are 1:3.
3. the processing technology of a kind of Chinese celery taste inner ester bean curd according to claim 1, it is characterized in that: in described step (6), treat that soya-bean milk is cooled to 70 ~ 80 DEG C, add gluconolactone, addition is 0.2% ~ 0.4% of soybean milk quantity, stir, mounted box, solidify after box-packed Chinese celery taste lactone tender bean curd.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510211376.1A CN104855528A (en) | 2015-04-29 | 2015-04-29 | Processing technology of lactone tofu with a cress flavor |
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| CN201510211376.1A CN104855528A (en) | 2015-04-29 | 2015-04-29 | Processing technology of lactone tofu with a cress flavor |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106135447A (en) * | 2016-07-29 | 2016-11-23 | 中国水产科学研究院黄海水产研究所 | Clam juice lactone bean curd |
| CN106212712A (en) * | 2016-08-17 | 2016-12-14 | 张艳 | A kind of manufacture method of Caulis Seu Folium Lespedezae Bicoloris local flavor Cajanuslactone bean curd |
| CN108498554A (en) * | 2017-02-28 | 2018-09-07 | 北京智诚拓展广告传媒有限公司 | A kind of fresh leaf of Herba Apii graveolentis nanometer juice and its preparation method and application |
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| CN1320392A (en) * | 2000-04-25 | 2001-11-07 | 周时敏 | Green bean curd |
| US20020045003A1 (en) * | 2000-10-18 | 2002-04-18 | Kim Kyong Shik | Manufacturing method of nutritive bean curd |
| CN102648722A (en) * | 2011-02-25 | 2012-08-29 | 薛正功 | Novel vegetable tofu and processing technique thereof |
| CN102754698A (en) * | 2012-07-24 | 2012-10-31 | 淮南市八公山兴兴豆制品有限公司 | Celery juice soycheese and preparation method thereof |
| CN103636810A (en) * | 2013-10-23 | 2014-03-19 | 左自英 | Chrysanthemum heat-clearing bean curd and preparation method thereof |
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2015
- 2015-04-29 CN CN201510211376.1A patent/CN104855528A/en active Pending
Patent Citations (5)
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|---|---|---|---|---|
| CN1320392A (en) * | 2000-04-25 | 2001-11-07 | 周时敏 | Green bean curd |
| US20020045003A1 (en) * | 2000-10-18 | 2002-04-18 | Kim Kyong Shik | Manufacturing method of nutritive bean curd |
| CN102648722A (en) * | 2011-02-25 | 2012-08-29 | 薛正功 | Novel vegetable tofu and processing technique thereof |
| CN102754698A (en) * | 2012-07-24 | 2012-10-31 | 淮南市八公山兴兴豆制品有限公司 | Celery juice soycheese and preparation method thereof |
| CN103636810A (en) * | 2013-10-23 | 2014-03-19 | 左自英 | Chrysanthemum heat-clearing bean curd and preparation method thereof |
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| 侯利霞，等: "芹菜彩色豆腐制作工艺的研究", 《食品工业科技》 * |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106135447A (en) * | 2016-07-29 | 2016-11-23 | 中国水产科学研究院黄海水产研究所 | Clam juice lactone bean curd |
| CN106212712A (en) * | 2016-08-17 | 2016-12-14 | 张艳 | A kind of manufacture method of Caulis Seu Folium Lespedezae Bicoloris local flavor Cajanuslactone bean curd |
| CN108498554A (en) * | 2017-02-28 | 2018-09-07 | 北京智诚拓展广告传媒有限公司 | A kind of fresh leaf of Herba Apii graveolentis nanometer juice and its preparation method and application |
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Application publication date: 20150826 |
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