CN106360383A - Manufacture method of blood bean curds - Google Patents
Manufacture method of blood bean curds Download PDFInfo
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- CN106360383A CN106360383A CN201610736513.8A CN201610736513A CN106360383A CN 106360383 A CN106360383 A CN 106360383A CN 201610736513 A CN201610736513 A CN 201610736513A CN 106360383 A CN106360383 A CN 106360383A
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Abstract
The present invention relates to the technical field of soybean product processing and more particularly relates to a manufacture method of blood bean curds. The manufacture method comprises the following steps: soybean picking, soaking, pulp grinding, pulp boiling, curdling, pressing and molding, crushing, stirring, secondary molding, baking, cooling, vacuum packaging, and sterilizing, wherein the pulp grinding is that the soaked soybeans are ground until the concentration of raw pulp is 10-11 degrees; and the pulp boiling is that the raw pulp is stirred with heating and boiling for 2-3 minutes, a lid is added, and the pulp is subjected to a heat preservation until the concentration of mature pulp is 8-10 degrees. The prepared blood bean curds are conducive to promoting nutrient absorption, are not easy to loose, full and balanced in nutrition, crisp outside and tender inside, delicious and fragrant, and refreshing, and improve the rancidity problem of the bean curds.
Description
Technical field
The present invention relates to bean product processing technique field, more particularly, to a kind of manufacture method of blood bean curd.
Background technology
Bean curd is a kind of food with Semen Glyciness as primary raw material, nutritious, necessary containing human bodies such as ferrum, calcium, phosphorus, magnesium
Various trace elements, also containing saccharide, vegetable oil and abundant high-quality protein, have the laudatory title of " Vegetable meat ", and it is as food medicine
The food having both, has many functions such as QI invigorating, qi-restoratives, is developed so far, though various in style, processing technology simple edible side
Just feature, but the shelf-life of existing bean curd is shorter, easily becomes sour, it usually needs preserve at low temperature, and the longest shelf-life one
As also be less than one week.
At present, as the new varieties of bean-curd product, it contains abundant heme iron to blood bean curd, improves bean curd iron supplement effect
Really, but existing blood bean curd be usually bean curd is mashed after, with Sanguis sus domestica, Sal and five spice powder mix, after being kneaded with handss, by fat meat
It is wrapped in dough surface, is then toasted, this preparation method is simple, and storage life is longer, but high-temperature baking fat meat is so that blood
The animal proteinum of bean curd outer layer occur modified so that blood bean curd is easily loose, and due to formula unreasonable so that blood soybean curd nutrition
Unbalanced, therefore, it is impossible to meet the nutritional need of people.
Content of the invention
For solving above-mentioned technical problem, the invention provides a kind of manufacture method of blood bean curd.
The present invention is achieved by the following technical programs.
A kind of manufacture method of blood bean curd, comprises the following steps successively:
1) select bean；
2) soak: Semen Glyciness are placed in soaking barrel, adding water to water level is higher than the above 5-6cm of charge level, maintains water level to be not less than
6-7cm below charge level；
3) defibrination: the Semen Glyciness after soaking and water are in mass ratio the ratio steel defibrination of 1:3, after removing mashing, plus
Water filtration three times, amount of water is so that raw slurry concentration is defined for 10-11 degree, and merging filtrate obtains final product raw soya-bean milk；
4) mashing off: after raw slurry while stirring heated and boiled 2-3min, adding a cover insulation to ripe slurry concentration is 8-10 degree；
5) select slurry: ripe slurry is clicked and entered sour water to ripe slurry while stirring and assumes Semen Sesami etching shape, add a cover insulation 30-40min, cold
But to slurry temperature be 70 DEG C, you can squeeze into bean curd；
6) crush；
7) stir: broken bean curd is stirred evenly with Carnis Sus domestica, adds Sanguis sus domestica, Sal, Pericarpium Zanthoxyli, Fructus Piperiss and special spice, and
Mix, standby；
8) post forming: the material group after stir process is become the spherical of diameter 50-70cm or hemispherical, then uses leaf
Cladding；
9) toast: leaf coating is placed under conditions of temperature is 60-70 DEG C and toasts 20-28h；
10) cooling, vacuum packaging, sterilizing；
Described sour water is fermentation Fructus Lycopersici esculenti juice；
Described fermentation Fructus Lycopersici esculenti juice be Fructus Lycopersici esculenti is mixed for 1:3 in mass ratio with water after, be first 60-70 DEG C of condition in temperature
Lower heated at constant temperature 30-50min, then boiled with the ramp of 1-3 DEG C/min, maintain boiling water shape 5min, stop heating, addition kind
The Sal of eggplant consumption 5-8% stirs evenly, and is cooled to material temperature 30-35 DEG C, by 105The amount inoculating lactic acid bacterium of cfu/ml, ferment at constant temperature
15h, obtains final product；
Following weight composition: bean curd 50-55 part, Carnis Sus domestica 10-15 part, Sanguis sus domestica pressed by material used by described stirring
0.3-0.8 part, Sal 1-1.5 part, Pericarpium Zanthoxyli 0.1-0.25 part, Fructus Piperiss 0.08-0.12 part, special spice 0.3-0.7 part；
Described special spice is composed of the following raw materials by weight: Radix Aucklandiae 2-4 part, Fructus Tsaoko 1-3 part, Cortex cinnamomi japonici (Ramulus Cinnamomi) 5-7 part, Fructus Crataegi
3-6 part, Fructus Lycii 1-3 part, Herba Houttuyniae 3-5 part, Ganoderma 0.01-0.03 part, Margarita powder 0.04-0.05 part；
Described leaf is Folium Artemisiae Argyi, Folium Eucommiae, leaf of Semen Juglandis, in leaf of Fructus Citri grandis any one.
The beneficial effects of the present invention is:
The present invention passes through reasonably to soak so that Semen sojae atricolor energy fully imbibition, also makes stodgy fiber
Integument is easy to dispel, and may advantageously facilitate alimentation；By rationally low mashing off, improve protein content；Using sour water point
Slurry contributes to bean curd solidification, especially with the fermentation Fructus Lycopersici esculenti juice point slurry of the present invention, improves the elasticity of bean curd, also makes in Fructus Lycopersici esculenti
In contained nutrient and bean curd, calcium constituent interacts, and changes the content of nutrient in bean curd so that between soybean protein
Combination tightr, be difficult loose, stirred by rational dispensing and material amounts restriction so that blood soybean curd nutrition comprehensively,
Also there is the health-care effect of heat-clearing and toxic substances removing, enhancing immunity, by scientifically arranging charging stirring order, be conducive to nutrition equal
Weighing apparatus, and the interaction of nutrient substance can also be utilized, not only make composition in spice occur synergism to strengthen health-care effect,
Further improve the coagulability of blood bean curd, further improve bean curd and become sour problem；It is combined with leaf cladding baking so that in leaf
Nutritional labeling be effectively retained on blood bean curd surface, improve bean curd fragrance, enhance the coagulability on surface so that blood bean curd
Crisp inner tender outward, fresh perfume is tasty and refreshing, and so that nutritional labeling and the nutritional labeling on blood bean curd top layer in leaf is cooperated, and then improves
Problem of guaranteeing the quality is so that blood bean curd top layer is difficult by bacterial invasion, hence in so that the storage life of blood bean curd is about the 2-3 month.
Specific embodiment
Technical scheme be described further below, but claimed scope be not limited to described.
Embodiment 1
Present embodiments provide a kind of manufacture method of blood bean curd, comprise the following steps successively:
1) select bean；
2) soak: Semen Glyciness are placed in soaking barrel, adding water to water level is higher than the above 5-6cm of charge level, maintains water level to be not less than
6-7cm below charge level；
3) defibrination: the Semen Glyciness after soaking and water are in mass ratio the ratio steel defibrination of 1:3, after removing mashing, plus
Water filtration three times, amount of water is so that raw slurry concentration is defined for 10-11 degree, and merging filtrate obtains final product raw soya-bean milk；
4) mashing off: after raw slurry while stirring heated and boiled 2-3min, adding a cover insulation to ripe slurry concentration is 8-10 degree；
5) select slurry: ripe slurry is clicked and entered while stirring fermentation Fructus Lycopersici esculenti juice and assume Semen Sesami etching shape to ripe slurry, add a cover insulation
35min, is cooled to slurry temperature and is 70 DEG C, you can squeeze into bean curd；
6) crush；
7) stir: broken bean curd 54kg and Carnis Sus domestica 13kg is stirred evenly, adds Sanguis sus domestica 0.5kg, Sal 1.2kg, Pericarpium Zanthoxyli
0.2kg, Fructus Piperiss 0.1kg and special spice 0.5kg, and mix, standby；
8) post forming: the material group after stir process is become the spherical of diameter 50-70cm or hemispherical, then uses Folium Artemisiae Argyi
Cladding, cladding thickness is 1-3mm；
9) toast: Folium Artemisiae Argyi coating is placed under conditions of temperature is 65 DEG C and toasts 24h；
10) cooling, vacuum packaging, sterilizing；
Described fermentation Fructus Lycopersici esculenti juice be Fructus Lycopersici esculenti is mixed for 1:3 in mass ratio with water after, first under the conditions of temperature is 65 DEG C
Heated at constant temperature 35min, then boiled with the ramp of 2 DEG C/min, maintain boiling water shape 5min, stop heating, add Fructus Lycopersici esculenti consumption
6% Sal stirs evenly, and is cooled to 32 DEG C of material temperature, by 105The amount inoculating lactic acid bacterium of cfu/ml, ferment at constant temperature 15h, obtain final product；
Described special spice is made up of following weight raw material: Radix Aucklandiae 300g, Fructus Tsaoko 200g, Cortex cinnamomi japonici (Ramulus Cinnamomi) 600g, Fructus Crataegi 500g,
Fructus Lycii 200g, Herba Houttuyniae 400g, Ganoderma 20g, Margarita powder 45g.
Embodiment 2
1) select bean；
2) soak: Semen Glyciness are placed in soaking barrel, adding water to water level is higher than the above 5-6cm of charge level, maintains water level to be not less than
6-7cm below charge level；
3) defibrination: the Semen Glyciness after soaking and water are in mass ratio the ratio steel defibrination of 1:3, after removing mashing, plus
Water filtration three times, amount of water is so that raw slurry concentration is defined for 10-11 degree, and merging filtrate obtains final product raw soya-bean milk；
4) mashing off: after raw slurry while stirring heated and boiled 2-3min, adding a cover insulation to ripe slurry concentration is 8-10 degree；
5) select slurry: ripe slurry is clicked and entered while stirring fermentation Fructus Lycopersici esculenti juice and assume Semen Sesami etching shape to ripe slurry, add a cover insulation
30min, is cooled to slurry temperature and is 70 DEG C, you can squeeze into bean curd；
6) crush；
7) stir: broken bean curd 54kg and Carnis Sus domestica 13kg is stirred evenly, adds Sanguis sus domestica 0.5kg, Sal 1.2kg, Pericarpium Zanthoxyli
0.2kg, Fructus Piperiss 0.1kg and special spice 0.5kg, and mix, standby；
8) post forming: the material group after stir process is become the spherical of diameter 50-70cm or hemispherical, then uses Semen Juglandiss
Leaf coats, and cladding thickness is 1-3mm；
9) toast: leaf of Semen Juglandis coating is placed under conditions of temperature is 60 DEG C and toasts 20h；
10) cooling, vacuum packaging, sterilizing；
Described fermentation Fructus Lycopersici esculenti juice be Fructus Lycopersici esculenti is mixed for 1:3 in mass ratio with water after, first under the conditions of temperature is 70 DEG C
Heated at constant temperature 350min, then boiled with the ramp of 2 DEG C/min, maintain boiling water shape 5min, stop heating, add Fructus Lycopersici esculenti consumption
5% Sal stirs evenly, and is cooled to 33 DEG C of material temperature, by 105The amount inoculating lactic acid bacterium of cfu/ml, ferment at constant temperature 15h, obtain final product；
Described special spice is made up of following weight raw material: Radix Aucklandiae 200g, Fructus Tsaoko 300g, Cortex cinnamomi japonici (Ramulus Cinnamomi) 500g, Fructus Crataegi 300g,
Fructus Lycii 300g, Herba Houttuyniae 500g, Ganoderma 30g, Margarita powder 40g.
Embodiment 3
1) select bean；
2) soak: Semen Glyciness are placed in soaking barrel, adding water to water level is higher than the above 5-6cm of charge level, maintains water level to be not less than
6-7cm below charge level；
3) defibrination: the Semen Glyciness after soaking and water are in mass ratio the ratio steel defibrination of 1:3, after removing mashing, plus
Water filtration three times, amount of water is so that raw slurry concentration is defined for 10-11 degree, and merging filtrate obtains final product raw soya-bean milk；
4) mashing off: after raw slurry while stirring heated and boiled 2-3min, adding a cover insulation to ripe slurry concentration is 8-10 degree；
5) select slurry: ripe slurry is clicked and entered while stirring fermentation Fructus Lycopersici esculenti juice and assume Semen Sesami etching shape to ripe slurry, add a cover insulation
35min, is cooled to slurry temperature and is 70 DEG C, you can squeeze into bean curd；
6) crush；
7) stir: broken bean curd 50kg and Carnis Sus domestica 15kg is stirred evenly, adds Sanguis sus domestica 0.3kg, Sal 1.5kg, Pericarpium Zanthoxyli
0.1kg, Fructus Piperiss 0.12kg and special spice 0.3kg, and mix, standby；
8) post forming: the material group after stir process is become the spherical of diameter 50-70cm or hemispherical, then uses the Cortex Eucommiae
Leaf coats, and cladding thickness is 1-3mm；
9) toast: Folium Eucommiae coating is placed under conditions of temperature is 60-70 DEG C and toasts 28h；
10) cooling, vacuum packaging, sterilizing；
Described fermentation Fructus Lycopersici esculenti juice be Fructus Lycopersici esculenti is mixed for 1:3 in mass ratio with water after, first under the conditions of temperature is 60 DEG C
Heated at constant temperature 30min, then boiled with the ramp of 1 DEG C/min, maintain boiling water shape 5min, stop heating, add Fructus Lycopersici esculenti consumption
7% Sal stirs evenly, and is cooled to 35 DEG C of material temperature, by 105The amount inoculating lactic acid bacterium of cfu/ml, ferment at constant temperature 15h, obtain final product；
Described special spice is made up of following weight raw material: Radix Aucklandiae 200g, Fructus Tsaoko 200g, Cortex cinnamomi japonici (Ramulus Cinnamomi) 500g, Fructus Crataegi 400g,
Fructus Lycii 200g, Herba Houttuyniae 500g, Ganoderma 10-30g, Margarita powder 45g.
Embodiment 4
1) select bean；
2) soak: Semen Glyciness are placed in soaking barrel, adding water to water level is higher than the above 5-6cm of charge level, maintains water level to be not less than
6-7cm below charge level；
3) defibrination: the Semen Glyciness after soaking and water are in mass ratio the ratio steel defibrination of 1:3, after removing mashing, plus
Water filtration three times, amount of water is so that raw slurry concentration is defined for 10-11 degree, and merging filtrate obtains final product raw soya-bean milk；
4) mashing off: after raw slurry while stirring heated and boiled 2-3min, adding a cover insulation to ripe slurry concentration is 8-10 degree；
5) select slurry: ripe slurry is clicked and entered while stirring fermentation Fructus Lycopersici esculenti juice and assume Semen Sesami etching shape to ripe slurry, add a cover insulation
40min, is cooled to slurry temperature and is 70 DEG C, you can squeeze into bean curd；
6) crush；
7) stir: broken bean curd 55kg and Carnis Sus domestica 10kg is stirred evenly, adds Sanguis sus domestica 0.8kg, Sal 1kg, Pericarpium Zanthoxyli
0.25kg, Fructus Piperiss 0.08kg and special spice 0.7kg, and mix, standby；
8) post forming: the material group after stir process is become the spherical of diameter 50-70cm or hemispherical, then uses Fructus Citri grandiss
Leaf coats, and cladding thickness is 1-3mm；
9) toast: leaf of Fructus Citri grandis coating is placed under conditions of temperature is 70 DEG C and toasts 24h；
10) cooling, vacuum packaging, sterilizing；
Described fermentation Fructus Lycopersici esculenti juice be Fructus Lycopersici esculenti is mixed for 1:3 in mass ratio with water after, first under the conditions of temperature is 65 DEG C
Heated at constant temperature 40min, then boiled with the ramp of 3 DEG C/min, maintain boiling water shape 5min, stop heating, add Fructus Lycopersici esculenti consumption
8% Sal stirs evenly, and is cooled to 30 DEG C of material temperature, by 105The amount inoculating lactic acid bacterium of cfu/ml, ferment at constant temperature 15h, obtain final product；
Described special spice is made up of following weight raw material: Radix Aucklandiae 400g, Fructus Tsaoko 100g, Cortex cinnamomi japonici (Ramulus Cinnamomi) 700g, Fructus Crataegi 600g,
Fructus Lycii 100g, Herba Houttuyniae 300-500g, Ganoderma 10g, Margarita powder 50g.
Claims (8)
1. a kind of manufacture method of blood bean curd, comprises the following steps: selects bean, immersion, defibrination, mashing off, point slurry, squeezing molding, breaks
Broken, stirring, post forming, baking, cooling, vacuum packaging, sterilizing are it is characterised in that described defibrination is by the Semen Glyciness after soaking
Carrying out defibrination to raw slurry concentration is 10-11 degree；Described mashing off is by after raw slurry while stirring heated and boiled 2-3min, adds a cover insulation
It is 8-10 degree to ripe slurry concentration.
2. the manufacture method of blood bean curd as claimed in claim 1 is it is characterised in that described immersion is that Semen Glyciness are placed in immersion
In bucket, adding water to water level is higher than the above 5-6cm of charge level, maintains water level to be not less than below charge level 6-7cm.
3. the manufacture method of blood bean curd as claimed in claim 1 is it is characterised in that described defibrination is by the Semen Glyciness after soaking
It is the ratio steel defibrination of 1:3 in mass ratio with water, after removing mashing, the filtration that adds water is 10-11 degree to raw slurry concentration, merges
Filtrate, obtains final product raw soya-bean milk.
4. the manufacture method of blood bean curd as claimed in claim 1 is it is characterised in that described point slurry is by ripe slurry while stirring
Click and enter sour water to ripe slurry and assume Semen Sesami etching shape, add a cover insulation 30-40min, be cooled to slurry temperature and be 70 DEG C, you can squeeze into bean
Rotten.
5. the manufacture method of blood bean curd as claimed in claim 1 is it is characterised in that described stirring is former by following weight portion
Material mix homogeneously: bean curd 50-55 part, Carnis Sus domestica 10-15 part, Sanguis sus domestica 0.3-0.8 part, Sal 1-1.5 part, Pericarpium Zanthoxyli 0.1-0.25 part,
Fructus Piperiss 0.08-0.12 part, special spice 0.3-0.7 part.
6. the manufacture method of blood bean curd as claimed in claim 5 is it is characterised in that described special spice is by following weight portion
Raw material forms: Radix Aucklandiae 2-4 part, Fructus Tsaoko 1-3 part, Cortex cinnamomi japonici (Ramulus Cinnamomi) 5-7 part, Fructus Crataegi 3-6 part, Fructus Lycii 1-3 part, Herba Houttuyniae 3-5 part, Ganoderma
0.01-0.03 part, Margarita powder 0.04-0.05 part.
7. the manufacture method of blood bean curd as claimed in claim 1 is it is characterised in that described post forming is by stir process
Material group afterwards becomes the spherical of diameter 50-70cm or hemispherical, is then coated with leaf.
8. it is characterised in that described baking, its temperature is 60-70 to the manufacture method of blood bean curd as claimed in claim 1
DEG C, the time is 20-28h.
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| CN201610736513.8A CN106360383A (en) | 2016-08-28 | 2016-08-28 | Manufacture method of blood bean curds |
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| CN201610736513.8A CN106360383A (en) | 2016-08-28 | 2016-08-28 | Manufacture method of blood bean curds |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107258923A (en) * | 2017-07-24 | 2017-10-20 | 望谟县桑郎镇奔康腊肉豆腐制品有限公司 | A kind of spiced blood bean curd and preparation method thereof |
| CN107348009A (en) * | 2017-07-24 | 2017-11-17 | 望谟县桑郎镇奔康腊肉豆腐制品有限公司 | A kind of spicy blood bean curd and preparation method thereof |
| CN111919904A (en) * | 2020-07-21 | 2020-11-13 | 贵州黔福香食品有限公司 | Blood bean curd and preparation process thereof |
| CN114403355A (en) * | 2020-10-28 | 2022-04-29 | 徐镰 | Red jade bean curd and preparation method thereof |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107258923A (en) * | 2017-07-24 | 2017-10-20 | 望谟县桑郎镇奔康腊肉豆腐制品有限公司 | A kind of spiced blood bean curd and preparation method thereof |
| CN107348009A (en) * | 2017-07-24 | 2017-11-17 | 望谟县桑郎镇奔康腊肉豆腐制品有限公司 | A kind of spicy blood bean curd and preparation method thereof |
| CN111919904A (en) * | 2020-07-21 | 2020-11-13 | 贵州黔福香食品有限公司 | Blood bean curd and preparation process thereof |
| CN114403355A (en) * | 2020-10-28 | 2022-04-29 | 徐镰 | Red jade bean curd and preparation method thereof |
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Application publication date: 20170201 |