CN105104554A - Preparation method of Lentinus edodes dried bean curd - Google Patents
Preparation method of Lentinus edodes dried bean curd Download PDFInfo
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Abstract
The invention discloses a preparation method of Lentinus edodes dried bean curd. The preparation method comprises steps of selecting, washing, and immersing; slurry grinding and boiling; slurry filtering, curdling and moulding; pressing and moulding; alkali treatment; auxiliary material preparation; marinating; drying with cold wind; seasoning; and packaging and sterilization. Beneficial effects are that: an especial method is adopted to prepared bean curd; alkali treatment, preparation of a Lentinus edodes golden sauce, and deep frying of the Lentinus edodes golden sauce are adopted; so that the color of the prepared Lentinus edodes dried bean curd is golden; mouthfeel is crisp and tender; the Lentinus edodes dried bean curd is delicious, tasty and refreshing, can be eaten after opening of packaging bags, is portable, possesses fresh, fragrant, crisp, and tender mouthfeel; Lentinus edodes is capable of improving immunity; immersion of Lentinus edodes in Chinese prickly ash liquid is capable of improving mouthfeel and prolonging shelf life of the Lentinus edodes dried bean curd; production efficiency and product quality are improved greatly; and the preparation method is suitable for large-scale popularization.
Description
Technical field
The invention belongs to bean products processing technique field, particularly a kind of preparation method of mushroom dried bean curd.
Background technology
Bean curd has the history of two thousand years in China, very popular.Because new fresh bean curd is unfavorable for preserving, little by little, people are processed into dried bean curd further bean curd, and nowadays, dried bean curd in all parts of the country has been that kind is different, of all shapes and colors; Dried bean curd has high protein, low fat, hypotensive, reducing blood lipid, effect of norcholesterol.Be raw ripe all can, old children is all suitable, repairing property of health, the delicacy excellent product prolonged life.
In the process of dried bean curd, flavor enhancement, preservative are absolutely necessary, and traditional method generally has Guangdong flavor and spicy; Guarantee the quality, adopt anticorrisive agent, the dried bean curd that these methods are produced seems too old, and has the potential safety hazard of chemical residue; In toning, substantially do not process, or adopt the process of chemical toning element, equally also have potential safety hazard.
The patent No. 2012104134684 discloses a kind of preparation method of mushroom dried bean curd, the method adds a lot of auxiliary material when defibrination, also tartar sauce is added in mashing off process, make dried bean curd impure, mushroom also only accounts for few component, loses mushroom and the due fragrance of dried bean curd, a variety of auxiliary material is added when stew in soy sauce, and wherein do not have mushroom, as mushroom dried bean curd, be qualified hardly.
Summary of the invention
Technical problem to be solved by this invention is for above-mentioned technical problem, provide a kind of major ingredient and auxiliary material pure and make the inside and outside mushroom dried bean curd all having mushroom fragrance of dried bean curd.
For solving the problems of the technologies described above, the technical solution adopted in the present invention is a kind of preparation method of mushroom dried bean curd, it is characterized in that comprising the steps.
(1) clean immersion: choose without going mouldy, cleaning without the soya bean of shrivelled, nothing blackout, full grains, bright color, be then all immersed in water by soya bean, summer soaks
4-5hour, spring and autumn soaks 5-8 hour, and winter soaks
8-10hour, then sieve and remove stone beans, leave the soya bean after swelling.
(2) defibrination mashing off: the soya bean swollen is added equivalent clear water and carries out defibrination, then inject pulp production pool, makes soymilk concentration between 10-11 °; Then inject soybean milk boiling tank and carry out mashing off, every bar mashing off production line adopts eight tanks to carry out connection and boils, every tank opens air valve after injecting raw slurry, opens soybean milk boiling tank steam valve one by one, front four tank steam valves tune up, rear four tank steam are turned down, open temp control table, and the first tank temperature is adjusted to 35 DEG C, rear every tank adds 10 DEG C step by step, and last tank must ensure 105-109 DEG C; Open steam by-pass valve switch above when buffer barrel temperature is inadequate, heat to soya-bean milk; On filter residue bed, complete filter screen after cooked slurry, open slurry-supplying valve, put into ripe slurry tank.
(3) filter pulp: gauze tiling fixed on the vibrating, opens vibratory sieve and carries out filter pulp, and remove the impurity on gauze at any time, obtain ripe slurry.
(4) coagulation forming: open ripe slurry pipeline valve, ripe slurry is put into a slurry bucket, the soya-bean milk put into is from a slurry bucket top edge 5cm-7cm, control point slurry temperature is within the scope of 80-90 DEG C, at the uniform velocity soya-bean milk is stirred gently with stainless steel wooden dipper, by bottom slurry evenly rolling to continuous uniform during surface add courage bar solution and carry out a slurry, the concentration of described courage bar solution is between 10-11 °, stop immediately adding courage bar solution when soya-bean milk is frozen into brain and liquid level is limpid, and stop frost boiling, then leave standstill crouching brain and solidify 3 minutes by it, obtain jellied bean curd.
(5) die mould: put dull and stereotyped and bean curd model frame on squeezer base well, spread bean curd gauze, with stainless steel egg-whisk, jellied bean curd is stirred, then jellied bean curd is poured in bean curd gauze, again by bean curd gauze four angular alignment bean curd model frame four limit, and bean curd gauze is pressed in bean curd model frame inner bottom part, straight for gauze corner reason after Tofu pudding paving in frame is even, four sides infantees relatively again, so repeatedly operate, finally put one flat plate to move on hydraulic press suppress topmost, 25 minutes press times, obtain bean curd slice.
(6) send out alkali: the bean curd slice completing die mould is cut into thumbnail of uniform size; Then carry out sending out alkali, first dietary alkali 1 part is put into 150 parts, clear water according to weight portion and stir, then boiled to boiling, thumbnail is put into and keeps fluidized state 4-5 minute, until thumbnail surface is without bean curd gauze impression.
(7) make auxiliary material: first make fried shiitake, put into 2-3 part dried flower green pepper and 2-3 part dry fructus capsici according to weight portion in 100 parts of clear water, big fire boils little fire again and keeps micro-boiling 10 minutes, refilters water intaking and obtains pepper water; Get 20 parts of dried thin mushrooms to put into the environment that 100 parts of cooled pepper waters are placed in 3 DEG C-7 DEG C and soak 13-17 hour, then clean in immersion water, pull out and drain, chopping again, then temperature is put at the vegetable oil frying 3-4 minute of 120 DEG C-130 DEG C, then mushroom is pulled out the quiet oil droplet of drop, obtain fried shiitake; Make mushroom gold sauce again, according to weight portion, white granulated sugar 75 parts and 25 parts, brown sugar are put into pot and do not stop to stir-fry, until linear flow, then the vegetable oil of mushroom is crossed in the frying adding 75 parts 70 DEG C-80 DEG C, stir until cool, obtain golden yellow liquid thing, be mushroom gold sauce.
(8) stew in soy sauce: the water adding 50%-70% capacity in stew in soy sauce machine, keeps slight boiling condition with little fire after big fire boils again; With boil in stew in soy sauce machine front water weight for benchmark add 4% salt, the chickens' extract of 2%, the mushroom gold sauce of 8%-10%, and to stir, obtain bittern; Beat the impurity above bittern with leakage wooden dipper, then add the thumbnail of bittern weight 40%-60%, stir with leakage wooden dipper, control temperature within the scope of 77 DEG C-83 DEG C, stew in soy sauce 10 minutes; Then cease fire, pick up the quiet bittern of thumbnail drop, obtain dried bean curd.
(9) dry up: dried bean curd individual layer uniform spreading good for halogen is placed on hair dryer transport tape, dries up surface moisture with cool breeze, and dried bean curd is cooled, dried bean curd containing water quality standard be summer 55%-56%, spring and autumn 56%-57%, winter 57%-58%.
(10) seasoning: 100 parts of fried shiitakes and 3 portions of salt are stirred according to weight portion, then the dried bean curd 300-400 part having dried up cooling is got, at the uniform velocity evenly pour mixer into stir simultaneously, stir 3-4 minute, until dried bean curd mixes with mushroom, mouthfeel is consistent, obtains mushroom dried bean curd.
(11) pack sterilization: mushroom dried bean curd is carried out weighing and bagging, carry out 120 DEG C of constant temperature and pressure 25min sterilizing again, then packaging bag Ultraviolet radiation 30min sterilizing will be eaten, dried bean curd is loaded the edible packaging bag after sterilizing again, vacuum-pumping and sealing, then cooling vanning warehouse-in, namely makes mushroom dried bean curd finished product.
The invention has the beneficial effects as follows and make bean curd with specific process, make further by sending out alkali, mushroom gold sauce and fried shiitake, mushroom dried bean curd golden yellow color, tender and crisp, the fresh perfume (or spice) of mouthfeel of making are like this tasty and refreshing, can instant bagged, be easy to carry about with one; Have fresh, fragrant, crisp, tender mouthfeel concurrently, mushroom wherein has the effect of develop immunitypty, and mushroom soaks through pepper water and swells, and not only improves taste, also extends effective shelf-life of dried bean curd; Substantially increase production efficiency and product quality, be applicable to large-scale popularization.
Detailed description of the invention
Below in conjunction with embodiment, the invention will be further described, and following examples are intended to the present invention instead of limitation of the invention further are described, should not limit the scope of the invention with this.
Embodiment 1.
Make a kind of mushroom dried bean curd.In December, 2014, applicant research and development group chooses without going mouldy, without shrivelled, clean without the soya bean 100kg of blackout, full grains, bright color, then soya bean is all immersed in 1000kg water, immersion
8-10hour, then sieve and remove stone beans, leave the soya bean 411.2kg after swelling.
The weight clear water such as the soya bean swollen to be added and carry out defibrination, slurry is stayed in slagging-off, then soya-bean milk is injected into pulp production pool, makes soymilk concentration between 10-11 °; Then inject soybean milk boiling tank and carry out mashing off, every bar mashing off production line adopts eight tanks to carry out connection and boils, every tank opens air valve after injecting raw slurry, opens soybean milk boiling tank steam valve one by one, front four tank steam valves tune up, rear four tank steam are turned down, open temp control table, and the first tank temperature is adjusted to 35 DEG C, rear every tank adds 10 DEG C, 105 DEG C, last tank step by step; Open steam by-pass valve switch above when buffer barrel temperature is inadequate, heat to soya-bean milk; On filter residue bed, complete filter screen after cooked slurry, open slurry-supplying valve, put into ripe slurry tank; Then gauze tiling is fixed on the vibrating, open vibratory sieve and carry out filter pulp, and remove the impurity on gauze at any time, obtain ripe slurry.
Open ripe slurry pipeline valve, ripe slurry is put into a slurry bucket, the soya-bean milk put into is from a slurry bucket top edge 5cm-7cm, control point slurry temperature is within the scope of 80-83 DEG C, at the uniform velocity soya-bean milk is stirred gently with stainless steel wooden dipper, by bottom slurry evenly rolling to continuous uniform during surface add courage bar solution and carry out a slurry, the concentration of described courage bar solution is between 10-11 °, stop immediately adding courage bar solution when soya-bean milk is frozen into brain and liquid level is limpid, and stop frost boiling, then leave standstill crouching brain and solidify 3 minutes by it, obtain jellied bean curd.
Then on squeezer base, put dull and stereotyped and bean curd model frame well, spread bean curd gauze, with stainless steel egg-whisk, jellied bean curd is stirred, then jellied bean curd is poured in bean curd gauze, again by bean curd gauze four angular alignment bean curd model frame four limit, and bean curd gauze is pressed in bean curd model frame inner bottom part, straight for gauze corner reason after Tofu pudding paving in frame is even, four sides infantees relatively again, so repeatedly operate, finally put one flat plate to move on hydraulic press suppress topmost, 25 minutes press times, obtain bean curd slice.
Then the bean curd slice completing die mould is cut into thumbnail of uniform size; Then carry out sending out alkali, first dietary alkali 1 part is put into 150 parts, clear water according to weight portion and stir, then boiled to boiling, thumbnail is put into and keeps fluidized state 4 minutes, until thumbnail surface is without bean curd gauze impression.
Make auxiliary material in addition, first make fried shiitake, put into 4kg dried flower green pepper and 4kg dry fructus capsici in 200kg clear water, big fire boils little fire again and keeps micro-boiling 10 minutes, refilters water intaking and obtains pepper water; Get 20kg dried thin mushroom put into the cooled pepper water of 100kg be placed in 3 DEG C environment soak 17 hours, then immersion water in clean, pull out and drain, chopping again, then put into temperature the vegetable oil frying 4 minutes of 120 DEG C, then mushroom is pulled out the quiet oil droplet of drop, obtain fried shiitake; Make mushroom gold sauce again, white granulated sugar 75kg and brown sugar 25kg is put into pot and does not stop to stir-fry, until linear flow, then adding 75kg temperature is the vegetable oil that mushroom is crossed in the frying of 70 DEG C, stirs until cool, obtains golden yellow liquid thing, is the golden sauce of mushroom.
Then in the stew in soy sauce machine of 0.5m3 capacity, add 250kg water, after big fire boils, keep slight boiling condition with little fire again; In stew in soy sauce machine, add 10kg salt, 5kg chickens' extract, 20kg mushroom gold sauce, and stir, obtain bittern; Beat the impurity above bittern with leakage wooden dipper, then add 110kg thumbnail, stir with leakage wooden dipper, control temperature at 77 DEG C, stew in soy sauce 10 minutes; Then cease fire, pick up the quiet bittern of thumbnail drop, obtain dried bean curd.
Then dried bean curd individual layer uniform spreading good for halogen is placed on hair dryer transport tape, dries up surface moisture, and dried bean curd is cooled with cool breeze, dried bean curd is 57%-58% containing water quality standard; Then 30kg fried shiitake and 0.9kg salt are stirred, then get the dried bean curd 90kg drying up cooling, at the uniform velocity evenly pour mixer into simultaneously and stir, stir 3 minutes, until dried bean curd mixes with mushroom, and mouthfeel is consistent, obtains mushroom dried bean curd.
Finally mushroom dried bean curd is carried out weighing and bagging, then carry out 120 DEG C of constant temperature and pressure 25min sterilizing, then will eat packaging bag Ultraviolet radiation 30min sterilizing, dried bean curd is loaded the edible packaging bag after sterilizing again, vacuum-pumping and sealing, then cooling vanning warehouse-in, namely makes mushroom dried bean curd finished product.
Embodiment 2.
Make a kind of mushroom dried bean curd.In March, 2015, applicant research and development group chooses without going mouldy, without shrivelled, clean without the soya bean 200kg of blackout, full grains, bright color, then soya bean is all immersed in 2000kg water, summer immersion 5-8 hour, then sieve and remove stone beans, leave the soya bean 819.3kg after swelling.
The weight clear water such as the soya bean swollen to be added and carry out defibrination, slurry is stayed in slagging-off, then soya-bean milk is injected into pulp production pool, makes soymilk concentration between 10-11 °; Then inject soybean milk boiling tank and carry out mashing off, every bar mashing off production line adopts eight tanks to carry out connection and boils, every tank opens air valve after injecting raw slurry, opens soybean milk boiling tank steam valve one by one, front four tank steam valves tune up, rear four tank steam are turned down, open temp control table, and the first tank temperature is adjusted to 35 DEG C, rear every tank adds 10 DEG C, 107 DEG C, last tank step by step; Open steam by-pass valve switch above when buffer barrel temperature is inadequate, heat to soya-bean milk; On filter residue bed, complete filter screen after cooked slurry, open slurry-supplying valve, put into ripe slurry tank; Then gauze tiling is fixed on the vibrating, open vibratory sieve and carry out filter pulp, and remove the impurity on gauze at any time, obtain ripe slurry.
Open ripe slurry pipeline valve, ripe slurry is put into a slurry bucket, the soya-bean milk put into is from a slurry bucket top edge 5cm-7cm, control point slurry temperature is within the scope of 84-86 DEG C, at the uniform velocity soya-bean milk is stirred gently with stainless steel wooden dipper, by bottom slurry evenly rolling to continuous uniform during surface add courage bar solution and carry out a slurry, the concentration of described courage bar solution is between 10-11 °, stop immediately adding courage bar solution when soya-bean milk is frozen into brain and liquid level is limpid, and stop frost boiling, then leave standstill crouching brain and solidify 3 minutes by it, obtain jellied bean curd.
Then on squeezer base, put dull and stereotyped and bean curd model frame well, spread bean curd gauze, with stainless steel egg-whisk, jellied bean curd is stirred, then jellied bean curd is poured in bean curd gauze, again by bean curd gauze four angular alignment bean curd model frame four limit, and bean curd gauze is pressed in bean curd model frame inner bottom part, straight for gauze corner reason after Tofu pudding paving in frame is even, four sides infantees relatively again, so repeatedly operate, finally put one flat plate to move on hydraulic press suppress topmost, 25 minutes press times, obtain bean curd slice.
Then the bean curd slice completing die mould is cut into thumbnail of uniform size; Then carry out sending out alkali, first dietary alkali 1 part is put into 150 parts, clear water according to weight portion and stir, then boiled to boiling, thumbnail is put into and keeps fluidized state 4.5 minutes, until thumbnail surface is without bean curd gauze impression.
Make auxiliary material in addition, first make fried shiitake, put into 50kg dried flower green pepper and 50kg dry fructus capsici in 2000kg clear water, big fire boils little fire again and keeps micro-boiling 10 minutes, refilters water intaking and obtains pepper water; Get 300kg dried thin mushroom put into the cooled pepper water of 1500kg be placed in 5 DEG C environment soak 15 hours, then immersion water in clean, pull out and drain, chopping again, then put into temperature the vegetable oil frying 3.5 minutes of 125 DEG C, then mushroom is pulled out the quiet oil droplet of drop, obtain fried shiitake; Make mushroom gold sauce again, white granulated sugar 75kg and brown sugar 25kg is put into pot and does not stop to stir-fry, until linear flow, then adding 75kg temperature is the vegetable oil that mushroom is crossed in the frying of 75 DEG C, stirs until cool, obtains golden yellow liquid thing, is the golden sauce of mushroom.
Then in the stew in soy sauce machine of 0.5m3 capacity, add 300kg water, after big fire boils, keep slight boiling condition with little fire again; Add 12kg salt, 6kg chickens' extract, 27kg mushroom gold sauce, and stir, obtain bittern; Beat the impurity above bittern with leakage wooden dipper, then add 150kg thumbnail, stir with leakage wooden dipper, control temperature at 80 DEG C, stew in soy sauce 10 minutes; Then cease fire, pick up the quiet bittern of thumbnail drop, obtain dried bean curd.
Then dried bean curd individual layer uniform spreading good for halogen is placed on hair dryer transport tape, dries up surface moisture, and dried bean curd is cooled with cool breeze, dried bean curd is 56%-57% containing water quality standard; Then 40kg fried shiitake and 1.2kg salt are stirred, then get the dried bean curd 140kg drying up cooling, at the uniform velocity evenly pour mixer into simultaneously and stir, stir 3.5 minutes, until dried bean curd mixes with mushroom, mouthfeel is consistent, obtains mushroom dried bean curd.
Finally mushroom dried bean curd is carried out weighing and bagging, then carry out 120 DEG C of constant temperature and pressure 25min sterilizing, then will eat packaging bag Ultraviolet radiation 30min sterilizing, dried bean curd is loaded the edible packaging bag after sterilizing again, vacuum-pumping and sealing, then cooling vanning warehouse-in, namely makes mushroom dried bean curd finished product.
Embodiment 3.
Make a kind of mushroom dried bean curd.In June, 2015, applicant research and development group chooses without going mouldy, without shrivelled, clean without the soya bean 300kg of blackout, full grains, bright color, then soya bean is all immersed in 3000kg water, immersion
4-5hour, then sieve and remove stone beans, leave the soya bean 1225.2kg after swelling.
The weight clear water such as the soya bean swollen to be added and carry out defibrination, slurry is stayed in slagging-off, then soya-bean milk is injected into pulp production pool, makes soymilk concentration between 10-11 °; Then inject soybean milk boiling tank and carry out mashing off, every bar mashing off production line adopts eight tanks to carry out connection and boils, every tank opens air valve after injecting raw slurry, opens soybean milk boiling tank steam valve one by one, front four tank steam valves tune up, rear four tank steam are turned down, open temp control table, and the first tank temperature is adjusted to 35 DEG C, rear every tank adds 10 DEG C, 109 DEG C, last tank step by step; Open steam by-pass valve switch above when buffer barrel temperature is inadequate, heat to soya-bean milk; On filter residue bed, complete filter screen after cooked slurry, open slurry-supplying valve, put into ripe slurry tank; Then gauze tiling is fixed on the vibrating, open vibratory sieve and carry out filter pulp, and remove the impurity on gauze at any time, obtain ripe slurry.
Open ripe slurry pipeline valve, ripe slurry is put into a slurry bucket, the soya-bean milk put into is from a slurry bucket top edge 5cm-7cm, control point slurry temperature is within the scope of 87-90 DEG C, at the uniform velocity soya-bean milk is stirred gently with stainless steel wooden dipper, by bottom slurry evenly rolling to continuous uniform during surface add courage bar solution and carry out a slurry, the concentration of described courage bar solution is between 10-11 °, stop immediately adding courage bar solution when soya-bean milk is frozen into brain and liquid level is limpid, and stop frost boiling, then leave standstill crouching brain and solidify 3 minutes by it, obtain jellied bean curd.
Then on squeezer base, put dull and stereotyped and bean curd model frame well, spread bean curd gauze, with stainless steel egg-whisk, jellied bean curd is stirred, then jellied bean curd is poured in bean curd gauze, again by bean curd gauze four angular alignment bean curd model frame four limit, and bean curd gauze is pressed in bean curd model frame inner bottom part, straight for gauze corner reason after Tofu pudding paving in frame is even, four sides infantees relatively again, so repeatedly operate, finally put one flat plate to move on hydraulic press suppress topmost, 25 minutes press times, obtain bean curd slice.
Then the bean curd slice completing die mould is cut into thumbnail of uniform size; Then carry out sending out alkali, first dietary alkali 10kg is put into clear water 1500kg and stir, then boiled to boiling, thumbnail is put into and keeps fluidized state 5 minutes, until thumbnail surface is without bean curd gauze impression.
Make auxiliary material in addition, first make fried shiitake, put into 30kg dried flower green pepper and 30kg dry fructus capsici in 1000kg clear water, big fire boils little fire again and keeps micro-boiling 10 minutes, refilters water intaking and obtains pepper water; Get 200kg dried thin mushroom put into the cooled pepper water of 1000kg be placed in 7 DEG C environment soak 13 hours, then immersion water in clean, pull out and drain, chopping again, then put into temperature the vegetable oil frying 3 minutes of 130 DEG C, then mushroom is pulled out the quiet oil droplet of drop, obtain fried shiitake; Make mushroom gold sauce again, white granulated sugar 75kg and brown sugar 25kg is put into pot and does not stop to stir-fry, until linear flow, then adding 75kg temperature is the vegetable oil that mushroom is crossed in the frying of 80 DEG C, stirs until cool, obtains golden yellow liquid thing, is the golden sauce of mushroom.
Then in the stew in soy sauce machine of 0.5m3 capacity, add 350kg water, after big fire boils, keep slight boiling condition with little fire again; Then add 14kg salt, 7kg chickens' extract, 35kg mushroom gold sauce, and stir, obtain bittern; Beat the impurity above bittern with leakage wooden dipper, then add 230kg thumbnail, stir with leakage wooden dipper, control temperature at 83 DEG C, stew in soy sauce 10 minutes; Then cease fire, pick up the quiet bittern of thumbnail drop, obtain dried bean curd.
Then dried bean curd individual layer uniform spreading good for halogen is placed on hair dryer transport tape, dries up surface moisture, and dried bean curd is cooled with cool breeze, dried bean curd is 55%-56% containing water quality standard; Then 50kg fried shiitake and 1.5kg salt are stirred, then get the dried bean curd 200kg drying up cooling, at the uniform velocity evenly pour mixer into simultaneously and stir, stir 4 minutes, until dried bean curd mixes with mushroom, mouthfeel is consistent, obtains mushroom dried bean curd.
Finally mushroom dried bean curd is carried out weighing and bagging, then carry out 120 DEG C of constant temperature and pressure 25min sterilizing, then will eat packaging bag Ultraviolet radiation 30min sterilizing, dried bean curd is loaded the edible packaging bag after sterilizing again, vacuum-pumping and sealing, then cooling vanning warehouse-in, namely makes mushroom dried bean curd finished product.
Tender and crisp, the fresh perfume (or spice) of the mushroom dried bean curd golden yellow color of such making, mouthfeel is tasty and refreshing, can instant bagged, be easy to carry about with one and preserve; Have fresh, fragrant, crisp, tender mouthfeel concurrently, mushroom wherein has the effect of develop immunitypty, and mushroom soaks through pepper water and swells, and not only improves taste, also extends effective shelf-life of dried bean curd, substantially increase production efficiency and product quality, is applicable to large-scale popularization.
Claims (1)
1. a preparation method for mushroom dried bean curd, is characterized in that comprising the steps:
(1) clean immersion: choose without going mouldy, cleaning without the soya bean of shrivelled, nothing blackout, full grains, bright color, be then all immersed in water by soya bean, summer soaks
4-5hour, spring and autumn soaks 5-8 hour, and winter soaks
8-10hour, then sieve and remove stone beans, leave the soya bean after swelling;
(2) defibrination mashing off: the weight clear water such as the soya bean swollen to be added and carry out defibrination, slurry is stayed in slagging-off, then soya-bean milk is injected into pulp production pool, makes soymilk concentration between 10-11 °; Then inject soybean milk boiling tank and carry out mashing off, every bar mashing off production line adopts eight tanks to carry out connection and boils, every tank opens air valve after injecting raw slurry, opens soybean milk boiling tank steam valve one by one, front four tank steam valves tune up, rear four tank steam are turned down, open temp control table, and the first tank temperature is adjusted to 35 DEG C, rear every tank adds 10 DEG C step by step, and last tank must ensure 105-109 DEG C; Open steam by-pass valve switch above when buffer barrel temperature is inadequate, heat to soya-bean milk; On filter residue bed, complete filter screen after cooked slurry, open slurry-supplying valve, put into ripe slurry tank;
(3) filter pulp: gauze tiling fixed on the vibrating, opens vibratory sieve and carries out filter pulp, and remove the impurity on gauze at any time, obtain ripe slurry;
(4) coagulation forming: open ripe slurry pipeline valve, ripe slurry is put into a slurry bucket, the soya-bean milk put into is from a slurry bucket top edge 5cm-7cm, control point slurry temperature is within the scope of 80-90 DEG C, at the uniform velocity soya-bean milk is stirred gently with stainless steel wooden dipper, by bottom slurry evenly rolling to continuous uniform during surface add courage bar solution and carry out a slurry, the concentration of described courage bar solution is between 10-11 °, stop immediately adding courage bar solution when soya-bean milk is frozen into brain and liquid level is limpid, and stop frost boiling, then leave standstill crouching brain and solidify 3 minutes by it, obtain jellied bean curd;
(5) die mould: put dull and stereotyped and bean curd model frame on squeezer base well, spread bean curd gauze, with stainless steel egg-whisk, jellied bean curd is stirred, then jellied bean curd is poured in bean curd gauze, again by bean curd gauze four angular alignment bean curd model frame four limit, and bean curd gauze is pressed in bean curd model frame inner bottom part, straight for gauze corner reason after Tofu pudding paving in frame is even, four sides infantees relatively again, so repeatedly operate, finally put one flat plate to move on hydraulic press suppress topmost, 25 minutes press times, obtain bean curd slice;
(6) send out alkali: the bean curd slice completing die mould is cut into thumbnail of uniform size; Then carry out sending out alkali, first dietary alkali 1 part is put into 150 parts, clear water according to weight portion and stir, then boiled to boiling, thumbnail is put into and keeps fluidized state 4-5 minute, until thumbnail surface is without bean curd gauze impression;
(7) make auxiliary material: first make fried shiitake, put into 2-3 part dried flower green pepper and 2-3 part dry fructus capsici according to weight portion in 100 parts of clear water, big fire boils little fire again and keeps micro-boiling 10 minutes, refilters water intaking and obtains pepper water; Get 20 parts of dried thin mushrooms to put into the environment that 100 parts of cooled pepper waters are placed in 3 DEG C-7 DEG C and soak 13-17 hour, then clean in immersion water, pull out and drain, chopping again, then temperature is put at the vegetable oil frying 3-4 minute of 120 DEG C-130 DEG C, then mushroom is pulled out the quiet oil droplet of drop, obtain fried shiitake; Make mushroom gold sauce again, according to weight portion, white granulated sugar 75 parts and 25 parts, brown sugar are put into pot and do not stop to stir-fry, until linear flow, then the vegetable oil of mushroom is crossed in the frying adding 75 parts 70 DEG C-80 DEG C, stir until cool, obtain golden yellow liquid thing, be mushroom gold sauce;
(8) stew in soy sauce: the water adding 50%-70% capacity in stew in soy sauce machine, keeps slight boiling condition with little fire after big fire boils again; With boil in stew in soy sauce machine front water weight for benchmark add 4% salt, the chickens' extract of 2%, the mushroom gold sauce of 8%-10%, and to stir, obtain bittern; Beat the impurity above bittern with leakage wooden dipper, then add the thumbnail of bittern weight 40%-60%, stir with leakage wooden dipper, control temperature within the scope of 77 DEG C-83 DEG C, stew in soy sauce 10 minutes; Then cease fire, pick up the quiet bittern of thumbnail drop, obtain dried bean curd;
(9) dry up: dried bean curd individual layer uniform spreading good for halogen is placed on hair dryer transport tape, dries up surface moisture with cool breeze, and dried bean curd is cooled, dried bean curd containing water quality standard be summer 55%-56%, spring and autumn 56%-57%, winter 57%-58%;
(10) seasoning: 100 parts of fried shiitakes and 3 portions of salt are stirred according to weight portion, then the dried bean curd 300-400 part having dried up cooling is got, at the uniform velocity evenly pour mixer into stir simultaneously, stir 3-4 minute, until dried bean curd mixes with mushroom, mouthfeel is consistent, obtains mushroom dried bean curd;
(11) pack sterilization: mushroom dried bean curd is carried out weighing and bagging, carry out 120 DEG C of constant temperature and pressure 25min sterilizing again, then packaging bag Ultraviolet radiation 30min sterilizing will be eaten, dried bean curd is loaded the edible packaging bag after sterilizing again, vacuum-pumping and sealing, then cooling vanning warehouse-in, namely makes mushroom dried bean curd finished product.
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