CN105994679A - Production process of tea perfume dried beancurd - Google Patents
Production process of tea perfume dried beancurd Download PDFInfo
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- CN105994679A CN105994679A CN201610487832.XA CN201610487832A CN105994679A CN 105994679 A CN105994679 A CN 105994679A CN 201610487832 A CN201610487832 A CN 201610487832A CN 105994679 A CN105994679 A CN 105994679A
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- Prior art keywords
- folium camelliae
- camelliae sinensis
- bean milk
- juice
- embryo
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C20/00—Cheese substitutes
- A23C20/02—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates
- A23C20/025—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates mainly containing proteins from pulses or oilseeds
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
The invention provides a production process of tea perfume dried beancurd and belongs to the technical field of food processing. The production process comprises the following steps of: cleaning, soaking, grinding into thick liquid, removing residue, carrying out boiling, mixing tea leaf mixed juice, curdling and covering tightly, pressing, partitioning blank and cooling, deep frying, and drying. The production process provided by the invention has the advantages that tea leaf mixed juice formed by mixing tea extract with Chinese yam juice is added into soybean milk after being boiled, so that the produced dried beancurd has strong tea perfume and is golden yellow; meanwhile, by adopting the production process provided by the invention, consumption of tea is low, and cost is reduced.
Description
Technical field
The invention belongs to food processing technology field, particularly relate to the making that a kind of tea taste beancurd is dry
Technique.
Background technology
Dried bean curd, is the reprocessing goods of bean curd.Salty perfume (or spice) is tasty and refreshing, and hard middle band is tough, puts not bad for a long time,
It is that China's major styles of cooking has one cuisines.Dried bean curd is nutritious, containing a large amount of protein,
Fat, carbohydrate, possibly together with the mineral of the multiple needed by human body such as calcium, phosphorus, ferrum,
Dark red (yellow) brown of dried bean curd product is not product primary colors, but is adding man-hour
With the addition of coloring agent, caramel；Also have and use bittern material to carry out dyeing, also have use Folium Camelliae sinensis to carry out
Dyeing；Utilize tea liquid to bean as disclosed in the patent of invention of Patent No. CN102293259A
The method of rotten dry pigmentation, it first passes through extraction tea liquid, then mixes with bittern material, then will make
Dried bean curd put into wherein stew in soy sauce 12～18min, pull out and obtain product；The method can realize bean
Rotten doing is dyeed and with tea smell, but taste shortcoming.
Summary of the invention
For solving above-mentioned technical problem, the invention provides the making work that a kind of tea taste beancurd is dry
Skill, the specific scheme is that
The processing technology that a kind of tea taste beancurd is dry, comprises the following steps:
1) cleaning and dipping: Semen sojae atricolor is positioned in fermentation vat immersion more than 6h, then pulls out also
Clean once；
2) defibrination removes slag: with grinding machine, Semen sojae atricolor is carried out defibrination, adds the water of 2～3 times amount, pulp
After serosity be carried out continuously three defibrinations after beat to serum pot, go bean milk is centrifugal with centrifuge
Slag；
3) mashing off: put into by bean milk in pot and boil more than 10min, then starches bean milk to access point
In Tong；
4) Folium Camelliae sinensis mixed juice is mixed into: add in bean milk by the Folium Camelliae sinensis mixed juice made, Folium Camelliae sinensis juice
It is mixed into ratio is bean milk the 8～15% of bean milk；
5) vexed slurry is starched: control slurry temperature, at 45～55 DEG C, does not stop to stir under serosity premise,
Addition salt at the uniform velocity and the mixed liquor of Gypsum Fibrosum, stop immediately when soybean curd in small, broken bits occurs in bean milk
Stirring and carry out vexed slurry operation, vexed more than slurry 60min, vexed slurry temperature controls the model at 35～45 DEG C
In enclosing；
6) compacting: by soybean curd in scattered paste shape after vexed slurry, puts in cloth bag and suppresses,
To be pressed into, dried tofu is anhydrous to ooze out as standard；
7) draw base and cool down: after the whole embryo ravel after compacting, entirely putting in blank cutter,
Press embryo of silkworms size requirements auto-dividing, the bean curd embryo of silkworms cut is fallen on spreading-and-cooling machine, open cold
Blower fan and spreading-and-cooling machine cool down, and the time is 20-30min；
8) fried drying: add soybean oil in oil cauldron, when oil temperature is raised to 130 DEG C, adds
Fried bean curd embryo of silkworms 30 jin, does not stops to stir embryo of silkworms, and fried 4-5min, when thin skin is formed on embryo of silkworms surface
Then dry as in baking room.
Further, the processing technology of described Folium Camelliae sinensis mixed juice is: by Folium Camelliae sinensis and 3 times amount with
On 50% ethanol solution mixing, boil 3～6min, then 0.2～0.4 atmospheric pressure 50～60 DEG C
Be concentrated into original volume 1/10～1/8 obtains Folium Camelliae sinensis concentrated solution；By Rhizoma Dioscoreae remove the peel, then with
The water mixing of 0.3～0.8 times of weight is polished into Rhizoma Dioscoreae juice；Folium Camelliae sinensis concentrated solution is pressed with Rhizoma Dioscoreae juice
Ratio according to 1～3:1 mixes.
Further, described Folium Camelliae sinensis is black tea.
Further, described salt and the mixed liquor of Gypsum Fibrosum contain 10～15% salt and
6～the Gypsum Fibrosum of 10%.
The beneficial effects of the present invention is: the present invention Folium Camelliae sinensis extract is mixed with Rhizoma Dioscoreae juice and
The Folium Camelliae sinensis mixed juice become adds in the bean milk after mashing off so that the dried bean curd made has dense tea
Fragrance, the dried bean curd being presents golden yellow, and, the technique using the present invention, disappearing of Folium Camelliae sinensis
Consumption is less, and cost reduces.
Detailed description of the invention
Technical scheme is described further below, but claimed scope is not limited to
In described.
Embodiment one
The processing technology that a kind of tea taste beancurd is dry, comprises the following steps:
1) cleaning and dipping: Semen sojae atricolor is positioned in fermentation vat immersion more than 6h, then pulls out also
Clean once；
2) defibrination removes slag: with grinding machine, Semen sojae atricolor is carried out defibrination, adds the water of 2 times amount, after pulp
Serosity be carried out continuously three defibrinations after beat to serum pot, go bean milk is centrifugal with centrifuge
Slag；
3) mashing off: put into by bean milk in pot and boil more than 10min, then starches bean milk to access point
In Tong；
4) Folium Camelliae sinensis mixed juice is mixed into: add in bean milk by the Folium Camelliae sinensis mixed juice made, Folium Camelliae sinensis juice
It is mixed into ratio is bean milk the 8% of bean milk；The processing technology of described Folium Camelliae sinensis mixed juice is: will
50% more than black tea and 3 times amount ethanol solution mixing, boils 3min, then at 0.2 air
Press 50 DEG C to be concentrated into the 1/10 of original volume and obtain Folium Camelliae sinensis concentrated solution；By Rhizoma Dioscoreae remove the peel, then with
The water mixing of 0.3 times of weight is polished into Rhizoma Dioscoreae juice；By Folium Camelliae sinensis concentrated solution and Rhizoma Dioscoreae juice according to
The ratio of 1:1 mixes.
5) vexed slurry is starched: control slurry temperature, at 45 DEG C, does not stop to stir under serosity premise, even
The addition salt of speed and the mixed liquor of Gypsum Fibrosum, stop stirring when soybean curd in small, broken bits occurs in bean milk immediately
Mixing and carry out vexed slurry operation, vexed slurry 70min, vexed slurry temperature controls in the range of 35 DEG C；Institute
The salt stated and the mixed liquor of Gypsum Fibrosum contain the salt of 10% and the Gypsum Fibrosum of 6%；
6) compacting: by soybean curd in scattered paste shape after vexed slurry, puts in cloth bag and suppresses,
To be pressed into, dried tofu is anhydrous to ooze out as standard；
7) draw base and cool down: after the whole embryo ravel after compacting, entirely putting in blank cutter,
Press embryo of silkworms size requirements auto-dividing, the bean curd embryo of silkworms cut is fallen on spreading-and-cooling machine, open cold
Blower fan and spreading-and-cooling machine cool down, and the time is 20min；
8) fried drying: add soybean oil in oil cauldron, when oil temperature is raised to 130 DEG C, adds
Fried bean curd embryo of silkworms, does not stops to stir embryo of silkworms, and fried 4min, when thin skin is formed the most extremely in embryo of silkworms surface
Dry in baking room.
Embodiment two
The processing technology that a kind of tea taste beancurd is dry, comprises the following steps:
1) cleaning and dipping: Semen sojae atricolor is positioned in fermentation vat immersion more than 6h, then pulls out also
Clean once；
2) defibrination removes slag: with grinding machine, Semen sojae atricolor is carried out defibrination, adds the water of 3 times amount, after pulp
Serosity be carried out continuously three defibrinations after beat to serum pot, go bean milk is centrifugal with centrifuge
Slag；
3) mashing off: put into by bean milk in pot and boil more than 10min, then starches bean milk to access point
In Tong；
4) Folium Camelliae sinensis mixed juice is mixed into: add in bean milk by the Folium Camelliae sinensis mixed juice made, Folium Camelliae sinensis juice
It is mixed into ratio is bean milk the 15% of bean milk；The processing technology of described Folium Camelliae sinensis mixed juice is: will
Black tea and 50% ethanol solution mixing of 5 times amount, boil 6min, then at 0.4 atmospheric pressure
50～60 DEG C are concentrated into the 1/8 of original volume and obtain Folium Camelliae sinensis concentrated solution；By Rhizoma Dioscoreae remove the peel, then with
The water mixing of 0.8 times of weight is polished into Rhizoma Dioscoreae juice；By Folium Camelliae sinensis concentrated solution and Rhizoma Dioscoreae juice according to
The ratio of 3:1 mixes.
5) vexed slurry is starched: control slurry temperature, at 55 DEG C, does not stop to stir under serosity premise, even
The addition salt of speed and the mixed liquor of Gypsum Fibrosum, stop stirring when soybean curd in small, broken bits occurs in bean milk immediately
Mixing and carry out vexed slurry operation, vexed slurry 80min, vexed slurry temperature controls in the range of 45 DEG C；Institute
The salt stated and the mixed liquor of Gypsum Fibrosum contain the salt of 15% and the Gypsum Fibrosum of 10%；
6) compacting: by soybean curd in scattered paste shape after vexed slurry, puts in cloth bag and suppresses,
To be pressed into, dried tofu is anhydrous to ooze out as standard；
7) draw base and cool down: after the whole embryo ravel after compacting, entirely putting in blank cutter,
Press embryo of silkworms size requirements auto-dividing, the bean curd embryo of silkworms cut is fallen on spreading-and-cooling machine, open cold
Blower fan and spreading-and-cooling machine cool down, and the time is 30min；
8) fried drying: add soybean oil in oil cauldron, when oil temperature is raised to 130 DEG C, adds
Fried bean curd embryo of silkworms, does not stops to stir embryo of silkworms, and fried 5min, when thin skin is formed the most extremely in embryo of silkworms surface
Dry in baking room.
Embodiment three
The processing technology that a kind of tea taste beancurd is dry, comprises the following steps:
1) cleaning and dipping: Semen sojae atricolor is positioned in fermentation vat immersion more than 6h, then pulls out also
Clean once；
2) defibrination removes slag: with grinding machine, Semen sojae atricolor is carried out defibrination, adds the water of 2.5 times amount, pulp
After serosity be carried out continuously three defibrinations after beat to serum pot, go bean milk is centrifugal with centrifuge
Slag；
3) mashing off: put into by bean milk in pot and boil 30min, then by bean milk to access point slurry bucket；
4) Folium Camelliae sinensis mixed juice is mixed into: add in bean milk by the Folium Camelliae sinensis mixed juice made, Folium Camelliae sinensis juice
It is mixed into ratio is bean milk the 12% of bean milk；The processing technology of described Folium Camelliae sinensis mixed juice is: will
Black tea and 50% ethanol solution mixing of 4 times amount, boil 4min, then in 55 DEG C of 0.3 atmospheric pressure
It is concentrated into the 1/9 of original volume and obtains Folium Camelliae sinensis concentrated solution；Rhizoma Dioscoreae is removed the peel, then with 0.5 weight
Water mixing again is polished into Rhizoma Dioscoreae juice；By Folium Camelliae sinensis concentrated solution and Rhizoma Dioscoreae juice according to the ratio of 2:1
Example mixes.
5) vexed slurry is starched: control slurry temperature, at 50 DEG C, does not stop to stir under serosity premise, even
The addition salt of speed and the mixed liquor of Gypsum Fibrosum, stop stirring when soybean curd in small, broken bits occurs in bean milk immediately
Mixing and carry out vexed slurry operation, vexed more than slurry 60min, vexed slurry temperature controls in the range of 40 DEG C；
Described salt and the mixed liquor of Gypsum Fibrosum contain the salt of 12% and the Gypsum Fibrosum of 8%；
6) compacting: by soybean curd in scattered paste shape after vexed slurry, puts in cloth bag and suppresses,
To be pressed into, dried tofu is anhydrous to ooze out as standard；
7) draw base and cool down: after the whole embryo ravel after compacting, entirely putting in blank cutter,
Press embryo of silkworms size requirements auto-dividing, the bean curd embryo of silkworms cut is fallen on spreading-and-cooling machine, open cold
Blower fan and spreading-and-cooling machine cool down, and the time is 25min；
8) fried drying: add soybean oil in oil cauldron, when oil temperature is raised to 130 DEG C, adds
Fried bean curd embryo of silkworms 30 jin, does not stops to stir embryo of silkworms, fried 5min, and when embryo of silkworms surface, to form thin skin right
After dry as in baking room.
Claims (4)
1. the processing technology that a tea taste beancurd is dry, it is characterised in that: comprise the following steps:
1) cleaning and dipping: Semen sojae atricolor is positioned in fermentation vat immersion more than 6h, then pulls out also
Clean once；
2) defibrination removes slag: with grinding machine, Semen sojae atricolor is carried out defibrination, adds the water of 2～3 times amount, pulp
After serosity be carried out continuously three defibrinations after beat to serum pot, go bean milk is centrifugal with centrifuge
Slag；
3) mashing off: put into by bean milk in pot and boil more than 10min, then starches bean milk to access point
In Tong；
4) Folium Camelliae sinensis mixed juice is mixed into: add in bean milk by the Folium Camelliae sinensis mixed juice made, Folium Camelliae sinensis juice
It is mixed into ratio is bean milk the 8～15% of bean milk；
5) vexed slurry is starched: control slurry temperature, at 45～55 DEG C, does not stop to stir under serosity premise,
Addition salt at the uniform velocity and the mixed liquor of Gypsum Fibrosum, stop immediately when soybean curd in small, broken bits occurs in bean milk
Stirring and carry out vexed slurry operation, vexed more than slurry 60min, vexed slurry temperature controls the model at 35～45 DEG C
In enclosing；
6) compacting: by soybean curd in scattered paste shape after vexed slurry, puts in cloth bag and suppresses,
To be pressed into, dried tofu is anhydrous to ooze out as standard；
7) draw base and cool down: after the whole embryo ravel after compacting, entirely putting in blank cutter,
Press embryo of silkworms size requirements auto-dividing, the bean curd embryo of silkworms cut is fallen on spreading-and-cooling machine, open cold
Blower fan and spreading-and-cooling machine cool down, and the time is 20-30min；
8) fried drying: add soybean oil in oil cauldron, when oil temperature is raised to 130 DEG C, adds
Fried bean curd embryo of silkworms 30 jin, does not stops to stir embryo of silkworms, and fried 4-5min, when thin skin is formed on embryo of silkworms surface
Then dry as in baking room.
2. the processing technology that tea taste beancurd as claimed in claim 1 is dry, it is characterised in that: institute
The processing technology of the Folium Camelliae sinensis mixed juice stated is: by 50% more than Folium Camelliae sinensis and 3 times amount ethanol solution
Mixing, boils 3～6min, is then concentrated into original volume in 0.2～0.4 atmospheric pressure 50～60 DEG C
1/10～1/8 obtain Folium Camelliae sinensis concentrated solution；Rhizoma Dioscoreae is removed the peel, then with the water of 0.3～0.8 times of weight
Mixing is polished into Rhizoma Dioscoreae juice；Folium Camelliae sinensis concentrated solution is mixed according to the ratio of 1～3:1 with Rhizoma Dioscoreae juice
Close.
3. the processing technology that tea taste beancurd as claimed in claim 2 is dry, it is characterised in that: institute
The Folium Camelliae sinensis stated is black tea.
4. the processing technology that tea taste beancurd as claimed in claim 1 is dry, it is characterised in that: institute
The salt stated and the mixed liquor of Gypsum Fibrosum contain 10～the salt of 15% and 6～the Gypsum Fibrosum of 10%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201610487832.XA CN105994679A (en) | 2016-06-28 | 2016-06-28 | Production process of tea perfume dried beancurd |
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|---|---|---|---|
| CN201610487832.XA CN105994679A (en) | 2016-06-28 | 2016-06-28 | Production process of tea perfume dried beancurd |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106879745A (en) * | 2017-04-20 | 2017-06-23 | 中南林业科技大学 | A kind of dry halogen material of black tea bean flavor, dried bean curd and preparation method thereof |
| CN107114487A (en) * | 2017-05-21 | 2017-09-01 | 都匀市杨柳街叶大姐食品加工有限责任公司 | A kind of manufacture craft of tippy tea fermented bean curd |
| CN107156321A (en) * | 2017-05-21 | 2017-09-15 | 都匀市杨柳街叶大姐食品加工有限责任公司 | A kind of manufacture craft of Tea Polyphenols fermented bean curd |
| CN109247394A (en) * | 2017-07-14 | 2019-01-22 | 赵林 | A kind of manufacture craft of cumin smoked bean curd |
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| CN101238835A (en) * | 2007-02-08 | 2008-08-13 | 曹誉百 | Green bean curd and preparation thereof |
| CN101856103A (en) * | 2009-04-13 | 2010-10-13 | 孙丽炜 | Beautifying bean curd and production method thereof |
| CN102293259A (en) * | 2011-08-18 | 2011-12-28 | 四川南溪庶人食品有限公司 | Method of coloring dried bean curd by tea liquid |
| CN102440299A (en) * | 2010-10-15 | 2012-05-09 | 南通玺运贸易有限公司 | Preparation method for yam slag dietary fiber bean curd |
| CN103385310A (en) * | 2013-06-28 | 2013-11-13 | 叶建斌 | Bean curd for clearing and tonifying lung and spleen and preparation method thereof |
| 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 |
| CN104161123A (en) * | 2013-05-15 | 2014-11-26 | 王汉文 | Production method of flavored tofu containing Chinese toon leaf sauce |
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2016
- 2016-06-28 CN CN201610487832.XA patent/CN105994679A/en active Pending
Patent Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1216224A (en) * | 1997-11-04 | 1999-05-12 | 窦宜寿 | Health-care bean curd |
| CN101238835A (en) * | 2007-02-08 | 2008-08-13 | 曹誉百 | Green bean curd and preparation thereof |
| CN101856103A (en) * | 2009-04-13 | 2010-10-13 | 孙丽炜 | Beautifying bean curd and production method thereof |
| CN102440299A (en) * | 2010-10-15 | 2012-05-09 | 南通玺运贸易有限公司 | Preparation method for yam slag dietary fiber bean curd |
| CN102293259A (en) * | 2011-08-18 | 2011-12-28 | 四川南溪庶人食品有限公司 | Method of coloring dried bean curd by tea liquid |
| CN104161123A (en) * | 2013-05-15 | 2014-11-26 | 王汉文 | Production method of flavored tofu containing Chinese toon leaf sauce |
| CN103385310A (en) * | 2013-06-28 | 2013-11-13 | 叶建斌 | Bean curd for clearing and tonifying lung and spleen and preparation method thereof |
| 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 |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106879745A (en) * | 2017-04-20 | 2017-06-23 | 中南林业科技大学 | A kind of dry halogen material of black tea bean flavor, dried bean curd and preparation method thereof |
| CN107114487A (en) * | 2017-05-21 | 2017-09-01 | 都匀市杨柳街叶大姐食品加工有限责任公司 | A kind of manufacture craft of tippy tea fermented bean curd |
| CN107156321A (en) * | 2017-05-21 | 2017-09-15 | 都匀市杨柳街叶大姐食品加工有限责任公司 | A kind of manufacture craft of Tea Polyphenols fermented bean curd |
| CN109247394A (en) * | 2017-07-14 | 2019-01-22 | 赵林 | A kind of manufacture craft of cumin smoked bean curd |
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Application publication date: 20161012 |