CN106306061A

CN106306061A - Method for producing mao-tofu

Info

Publication number: CN106306061A
Application number: CN201510324024.7A
Authority: CN
Inventors: 高仁丽
Original assignee: Individual
Current assignee: Individual
Priority date: 2015-06-15
Filing date: 2015-06-15
Publication date: 2017-01-11

Abstract

A method of producing mao-tofu is characterized in that first preparing pulp, solidifying the pulp, packing in a mold for molding, cutting into blocks, placing at ambient temperature of 15 to 25 DEG C for 3 to 5 days until uniform fine hairs are grown on tofu surface to complete emulsification, frying with oil, cooking with rhizoma polygonati, American ginseng, Chinese angelica, ginger, garlic, pepper and a proper amount of salt and sugar as cooking accessories, and after the cooking, packing under vacuum, or after frying with oil, directly packing under vacuum, and separately packing the cooking accessories; according to the method, production can be performed in four seasons in one year by adjustment of temperature; and the mao-tofu is pure in taste. The cooked food matched with Chinese herbal medicines not only is rich in nutrition and delicious in taste, but also has very good health care effect. The method does not require external coagulant and defoaming agent.

Description

A kind of manufacture method of bean curd of fermented

Technical field

The processing method that the present invention relates to food, the processing method of a kind of bean curd of fermented.

Background technology

Semen Glycines is the kernel food in plant, containing various trace elements such as substantial amounts of aminoacid, protein, crude fibre, starch, vitamin group, calcium, ferrum, zinc, selenium, chromium.Green natural, health-nutrition.

The eating method of bean curd is varied, but be mostly with through slurrying, select slurry and die-filling sizing after bean curd direct marketing, need time edible reprocessing.

But being the most all fragmentary making among the people, technique is different, formula differs, and taste is the most uneven, it is only limited in the natural temperature in season in spring and autumn produce.Entirety is to peddle based on roughing, fresh food, it is impossible to fresh-keeping, more cannot be introduced into big commodity circulation.

Summary of the invention

The present invention is for avoiding the weak point existing for above-mentioned prior art, it is provided that a kind of rational technology, scientific formulation, be suitable to industrialized production, and product can the manufacture method of bean curd of fermented of Keep the quality and freshness within one longer period.

The feature of the inventive method is operation as follows:

A, slurrying

Selected good quality soybeans water cleans, and goes the removal of impurity, 6 10 hours Semen Sojae Preparatums of cleaning and dipping fully to expand, and centre grinds without machine on hard；Soaked Semen Glycines and water are injected simultaneously in the hopper of grinding machine by the weight ratio of two parts of water portion Semen Glyciness, and mixing grinds: bean milk and bean dregs discharging respectively；Add hot soya-bean milk to boiling, naturally cool to 75 DEG C ± 5 DEG C；

B, some slurry:

The pouring pulp-water that when taking solidification in conventional soybean curd production process, wash rice goes out is standby after naturally placing 3 days；By 7 portions of bean milk: 0.8-1.5 part drenches the weight ratio of pulp-water, injecting standby pouring pulp-water in slurry bucket, stir solidification 12 16 minutes；

C, die-filling sizing stripping and slicing:

Inject through the slurry of supersolidification and be placed with in the moulding box of filter cloth, depanning after extrusion forming；It is cut into small pieces；The pouring pulp-water that collection wash rice goes out is in case some slurry next time is used again；

D, emulsifying:

Being placed on smooth for the thumbnail cut in bamboo cane, leave gap between every piece, arranging ambient temperature is 15 DEG C 25 DEG C；After 3-5 days, it is ripe that bean curd surface grows the finest and closely woven fine hair, the most emulsifying；

E, by following weight portion preparation cooking adjuvant:

The composition of every part of cooking adjuvant is: nine China Rhizoma Polygonati 2 parts, Radix Panacis Quinquefolii 1 part, Radix Angelicae Sinensis 0.5 part, Rhizoma Zingiberis Recens 1 part, Bulbus Allii 2 parts, 2 parts of Fructus Capsicis, and appropriate salt and sugar；

F, pack by one of following two mode:

The first, through culinary art, packaging:

The bean curd edible vegetable oil that emulsifying is good is the most oily, makes surface delicious and crisp golden yellow, and the cooking adjuvant prepared with described step e after pulling out adds water and common burns braised, and bean curd with cooking adjuvant composition is by weight:

Bean curd 10 parts, cooking adjuvant 1 part, the addition of water is identical with bean curd and cooking adjuvant total amount, and water sprinkles Herba Alii fistulosi end after boiling dry, seal with ripe vegetable oil, vacuum packaging；

The second, bean curd and cooking adjuvant subpackage:

The bean curd edible vegetable oil that emulsifying is good is the most oily, makes surface delicious and crisp golden yellow, directly vacuum packaging after pulling out, more by weight bean curd 10 parts, cooking adjuvant 1 part ratio by the cooking adjuvant subpackage of bean curd and preparation；

Compared with the prior art, the present invention has the beneficial effect that:

1, bean curd is i.e. generated substantial amounts of aminoacid group through Over emulsfication generation fine hair and manually makes nutrient with vitamin as germination is the same by the present invention, and the bean curd after emulsifying is soft tasty and refreshing, delicious incomparable.

2, the inventive method all can produce by regulation temperature is central at all seasons, product pure taste.Chinese crude drug mixed by its delicatessen, and not only the rich reality of nutrition, delicious and tasty, and has good health-care effect.

3, the inventive method is different from other bean product, it is not necessary to additional coagulator, defoamer, and the pouring pulp-water point slurry only gone out with common beancurd wash rice can make.The most isolated water can be recycled again, is to kill two birds with one stone.

Below by way of detailed description of the invention, the invention will be further described:

Detailed description of the invention:

Operate as follows:

A, slurrying

Selected good quality soybeans water cleans, and goes to cleaning and dipping 6 10 hours after the removal of impurity, according to natural temperature, needs to soak 6 hours in summer, need to soak 10 hours winter, and season in spring and autumn is therebetween.Immersion process can be observed once at about 6 hours: Semen Sojae Preparatum is rubbed with the hands and opens, grind as being i.e. available on the machine without hard in the middle of abundant expansion, have the meeting of hard to affect yield, till need to continuing to be dipped into expansion softness.

Soaked Semen Glycines and water are injected simultaneously in the hopper of grinding machine by the weight ratio of two parts of water portion Semen Glyciness, and mixing grinds；Bean milk and bean dregs discharging respectively；Add hot soya-bean milk to boiling, naturally cool to 75 DEG C ± 5 DEG C；

B, some slurry

The pouring pulp-water that when taking solidification in conventional soybean curd production process, wash rice goes out is standby after naturally placing 3 days；By 7 portions of bean milk: 0.8-1.5 part drenches the weight ratio of pulp-water, injecting standby pouring pulp-water in slurry bucket, stir solidification 12 16 minutes；Originally bean milk becomes emulsion form, becomes fish roe shape after stirring.Drench the underweight of pulp-water as become flower shape then to prove, need to be gradually increased till fish roe shape.The bean curd so made is soft tasty and refreshing, enjoys endless aftertastes.

C, die-filling sizing stripping and slicing:

Concrete operations are: arrange a drawstring production line working platform at printworks, with plastics, the shaper that wooden or metal is made is placed on it, the structure of mould is: under have base plate, on have cover plate, its periphery to have movable frame, base plate and cover plate can arbitrarily take off, the length of side about 1 meter, in pros.Operating process is: first put base plate, movable frame on the set of the periphery of base plate, form the moulding box uncapped, moulding box height is 3 centimeters, places filter cloth in moulding box, and filter cloth routine uses fiber cloth, and be best with cotton cloth, the size of filter cloth is the slurry entirety being subsequently injected in moulding box to be encased, and filter cloth also becomes the square as box, and filter cloth placement in box is linea angulata paired with movable frame.Filter cloth put smooth after water a little cold water, on the one hand make filter cloth position, cling after on the other hand avoiding bean curd molding and can not draw any more, have with wooden dipper subsequently and scoop slurry and put into the most equably in moulding box.Being stacked the corner of filter cloth after moulding box is filled covers on slurry, the cover plate that closes transmits on drawstring, after entering pressing position, has been built one by one by moulding box and has been placed on pressure-bearing steelframe, general five casees preferably, the girder steel that is arranged above at pressure-bearing steelframe bears down on one, moulding box put smooth after with jack pressure a little, make bean curd wash rice water shape, pressure can not be the biggest, the most solid, mouthfeel is the most crisp, is not added with pressure and is easily broken.Practical operation standard is: height when bean curd is enclosed in moulding box is identical with the height 3 centimeters of moulding box, and the bean curd after pressurization is at the thickness of 1.8-2.5 centimetre.Pressurizeed backed off after random jack, takes down cover plate, the most again covers cover plate, whole mould is spun upside down 180 ° after starting filter cloth corner.Take out base plate and movable frame, take filter cloth off, can slitting shape, square, triangle, rhombus and circle etc. by packing instructions.Next procedure emulsifying is entered after cutting.Surrounding at workbench has encloses groove, for collecting the pouring pulp-water that wash rice goes out, in order to next time, some slurry recycled.

D, emulsifying

Being placed on smooth for the thumbnail cut on bamboo frame, should leave gap between every piece, the fine hair that the size in gap should make bean curd grow after emulsification will not mutually cling.Arranging ambient temperature is 15 DEG C 25 DEG C；After 24 hours, bean curd surface starts sporadicly to grow simple white fluff, and after 3-5 days, fine hair is the finest and closely woven, and as the newborn staple length of breast chicken is short, emulsifying the most is ripe, can enter next procedure and cook.

Emulsifying workshop can be the basement that temperature is the most constant, also uses air-conditioned room, inside sets many groups of multilamellar bamboo frame stackable, assemblnig, the most often group about 20 layers.

E, by following weight portion preparation cooking adjuvant:

The composition of every part of cooking adjuvant is: Rhizoma Polygonati 2 parts, Radix Panacis Quinquefolii 1 part, Radix Angelicae Sinensis 0.5 part, Rhizoma Zingiberis Recens 1 part, Bulbus Allii 2 parts, 2 parts of Fructus Capsici, appropriate salt and sugar；

F, pack by one of following two mode:

The first, through culinary art, packaging:

The bean curd edible vegetable oil that emulsifying is good is the most oily, makes surface delicious and crisp golden yellow, and the common burning that adds water with each taste cooking adjuvant after pulling out is braised, and bean curd with cooking adjuvant composition is by weight:

Bean curd 10 parts, adjuvant 1 part, the addition of water is identical with bean curd and cooking adjuvant total amount, water has lacked soup taste and can not fully penetrate in base, the delicious food that could form its uniqueness must be fully infiltrated into, water sprinkles Herba Alii fistulosi end after boiling dry, seal with ripe vegetable oil, vacuum packaging i.e. finished product, finished product can use other packaged form such as soft vacuum package or canned food, heats slightly with microwave oven time edible.

The second, bean curd and cooking adjuvant subpackage:

The bean curd edible vegetable oil that emulsifying is good is the most oily, makes surface delicious and crisp golden yellow, directly vacuum packaging after pulling out, more by weight bean curd 10 parts, cooking adjuvant 1 part ratio by the cooking adjuvant subpackage of bean curd and preparation；This mode forms semi-finished product, can be as the garnishes of all kinds of chaffy dishes.

Claims

1. A method for making edamame, which is characterized in that it is operated according to the following steps: a. Selected high-quality soybeans for pulping are washed with water to remove impurities, washed and soaked for 6-10 hours until the watercress is fully expanded, and there is no hard grinding in the middle crushed; the soaked soybeans and water are injected into the hopper of the mill at the same time according to the weight ratio of two parts of water and one part of soybeans, mixed and ground; Soymilk and bean dregs are discharged separately; heat the soymilk until it boils, and cool it naturally to 75°C±5°C; : The weight ratio of 0.8-1.5 parts of drenching water, pour spare drenching water into the slurry tank, stir and solidify for 12-16 minutes; In the box, after pressurized molding, the mold is released; cut into small pieces; Slurry water is used for the next pulping; d. Emulsification Place the cut tofu blocks flat on the bamboo strips, leaving a gap between each block, and set the ambient temperature at 15°C to 25°C; after 3-5 days , the surface of the tofu grows uniform and fine fluff, which means it has been emulsified and mature; e, prepare the cooking accessories in the following parts by weight. 2 parts, 2 parts of chili, appropriate amount of salt and sugar; f. Pack in one of the following two ways: First, after cooking, pack: The emulsified bean curd is oiled with edible vegetable oil to make the surface crispy and golden, and after being pulled out, it is cooked together with the cooking auxiliary material prepared in the step e and watered. The composition of the tofu and the cooking auxiliary material by weight ratio is: 10 parts of tofu, 1 part of cooking accessories, the amount of water added is the same as the total amount of tofu and cooking accessories, after the water is boiled dry, sprinkle with minced green onion, seal with cooked vegetable oil, and pack in vacuum; second, tofu and cooking accessories are packed separately : The emulsified tofu is oiled with edible vegetable oil to make the surface crispy and golden. After being taken out, it is directly vacuum-packed, and then the tofu and the prepared cooking auxiliary materials are divided and packed according to the ratio of 10 parts by weight of tofu and 1 part of cooking auxiliary materials.