CN105053250A

CN105053250A - Preparation method for wet-state bean curd stick

Info

Publication number: CN105053250A
Application number: CN201510577751.4A
Authority: CN
Inventors: 陈志刚; 骆宇强; 乔颖; 黄瑶
Original assignee: Nanjing Agricultural University
Current assignee: Nanjing Agricultural University
Priority date: 2015-09-09
Filing date: 2015-09-09
Publication date: 2015-11-18

Abstract

The invention relates to a preparation method for wet-state bean curd stick, and belongs to the technical field of agricultural product deep processing. The preparation method for the wet-state bean curd stick comprises the steps: by utilizing soybeans as the raw material, soaking, grinding, filtering, size mixing, preservative adding, boiling, bean curd stick removing, pickling, draining and packaging, thereby obtaining the wet-state bean curd stick. The prepared wet-state bean curd stick is abundant in nutrition and overcomes the defects that the traditional dried bean curd stick losses nutrients in a drying process, needs to be soaked for a long time before being eaten, is poor in convenience, is easy to break and crush in a transportation process and is easily affected with damp and go moldy in a storage process, thereby developing a new way for processing the bean curd stick; the prepared wet-state bean curd stick is a new convenient yube product.

Description

A kind of hygrometric state bean curd stick preparation method

Technical field

The present invention relates to a kind of hygrometric state bean curd stick preparation method, belong to deep-processing technical field of agricultural products.

Background technology

Bean curd stick is a kind of traditional food of China, and apart from modern existing more than 1,000 year history, it not only has good domestic market, and is also in great demand very much in the international market.Bean curd stick, containing rich in nutrition content, about contains protein, the fat of 25% and the carbohydrate of 20% of 50%.In addition also containing compositions such as vitamin, cellulose, phosphatide.Bean curd stick has multiple eating method, and mouthfeel is unique, is subject to the favor of consumers in general already.

Current domestic bean curd stick is based on dried product, and dry rot bamboo needs to soak through the long period before consumption, and convenience is poor.In addition dry rot bamboo in transportation easily broken frangible and in storage process moisture-sensitive go mouldy.If develop a kind of hygrometric state bean curd stick, eliminate the dry a large amount of electric power energy consumptions needed in conventional dry bean curd stick preparation process, due to product not drying, the nutriment in bean curd stick is abundanter; Hygrometric state bean curd stick another one advantage is instant.Compared with conventional dry bean curd stick, hygrometric state bean curd stick product moisture content is higher, is subject to microbial contamination, needs certain anti-corrosive fresh-keeping measure.Therefore, for the deficiency of domestic market conventional dry bean curd stick product, developing a kind of hygrometric state bean curd stick product with better market prospects is problems that bean curd stick processed goods industry needs solution badly.

Summary of the invention

Technical problem

The object of the invention is the defect existed for existing conventional dry bean curd stick product, provides a kind of hygrometric state bean curd stick product processing technique and method.

Technical scheme

The object of the invention realizes by following technical matters scheme:

Take soybean as raw material, through soaking (solid-liquid ratio 1: 5,25 DEG C, 12h), defibrination filter, size mixing (solid content is transferred to 6 ~ 8%), add calcium propionate (addition is the 0.5-2% of soybean material), mashing off (85 DEG C), take off bamboo, pickling (0.5 ~ 2% acetum, soak time is 1min), the operation such as draining (draining surperficial open fire), packaging, obtained a kind of hygrometric state bean curd stick, shelf life of products is normal temperature 60-120 days.

Product of the present invention has following advantage compared with existing dry rot bamboo product:

1, with front without the need to soak, instant;

2, not easily broken frangible in transportation.

3, the loss such as protein, fat and vitamin is few, and nutrition is abundanter.

Detailed description of the invention

Embodiment 1

Soybean 100kg, adds 500kg water and soaks 12h in 25 DEG C, drain, defibrination filters, and adjusts solid content to be 6%, adds calcium propionate 0.5kg, 85 DEG C of mashing offs, take off bamboo, soak 0.5% acetum 1min, drain surperficial open fire, packaging, obtained hygrometric state bean curd stick, productive rate 42.1%, shelf life of products is normal temperature 60 days.

Embodiment 2

Soybean 100kg, add 500kg water and soak 12h in 25 DEG C, drain, defibrination filters, and adjusts solid content to be 7%, add calcium propionate 1kg, 85 DEG C of mashing offs, take off bamboo, soak 1.0% acetum 1min, drain surperficial open fire, packaging, obtained hygrometric state bean curd stick, productive rate 47.5%, shelf life of products is normal temperature 90 days.

Embodiment 3

Soybean 100kg, add 500kg water and soak 12h in 25 DEG C, drain, defibrination filters, and adjusts solid content to be 8%, add calcium propionate 2kg, 85 DEG C of mashing offs, take off bamboo, soak 2% acetum 1min, drain surperficial open fire, packaging, obtained hygrometric state bean curd stick, productive rate 44.3%, shelf life of products is normal temperature 120 days.

Claims

1. a hygrometric state bean curd stick preparation method, is characterized in that taking soybean as raw material, through soaking, defibrination filters, sizes mixing, adds anticorrisive agent, mashing off, takes off bamboo, pickling, draining and packaging process, obtain a kind of hygrometric state bean curd stick.

2. method according to claim 1, sizes mixing described in it is characterized in that as the soya-bean milk solid content after filtration is transferred to 6 ~ 8%.

3. method according to claim 1, it is characterized in that described anticorrisive agent is calcium propionate, addition is 0.5 ~ 2% of soybean material.

4. method according to claim 1, pickling is be immersed in 0.5 ~ 2% acetum by the bean curd stick of preparation, and soak time is 1min.

5. method according to claim 1, shelf life of products is normal temperature 60-120 days.