CN1065384A

CN1065384A - New solidifying method of bean curd

Info

Publication number: CN1065384A
Application number: CN91108216A
Authority: CN
Inventors: 孟旭
Original assignee: Individual
Current assignee: Individual
Priority date: 1991-10-26
Filing date: 1991-10-26
Publication date: 1992-10-21

Abstract

A kind of new solidifying method of bean curd is characterized in adopting the coagulating agent of bittern as bean curd, makes the soya-bean milk that contains solid content 10%, directly makes tender bean curd in microwave oven.Or the solid content of soya-bean milk is concentrated into 15-35% through vacuum, and directly heat with microwave oven, make processed bean curd or dried bean curd.

The Tofu finished product that this method is made can be compared with making lactone bean curd, and does not have making lactone bean curd like that with sour taste.

This method is easy to form bean curd and makes the mechanization streamline.

Description

New solidifying method of bean curd

The present invention relates to a kind of method that makes soya-bean milk be frozen into bean curd.

Existing bean curd preparation method all is to add coagulating agent (as gluconic acid lactone, gypsum, bittern in soya-bean milk.), make soya-bean milk form jello, this jello has certain water-retaining property and matter structure, and the jello of good water-retaining property is exactly the bean-curd product of matter structure exquisiteness.In order to control the formation of curd gel well, often making by hand to good, and at present both at home and abroad for the designed Bean curd clotting machine of bean curd processing mechanization often can not produce its quality can with make comparable bean curd by hand.

In order to satisfy the great demand of broad masses to high-quality bean curd, in China the bean curd person of making by hand more than the million people is arranged, the bean curd person of making by hand of ten thousand people surplus in the of nearly ten is also arranged as the Japan of highly industrialized state.

No matter from improving the bean curd manufacturing speed, cut down the consumption of energy, still analyzing from keeping bean curd to have the high-quality viewpoint of making by hand, it is the big problem of one on the our times that the method for new mechanized production bean curd is provided.And existing Bean curd clotting machine (the bean curd machine and the field, Zhongmou County, Japanese Fu Gang county that produce as China Harbin steam turbine gear mechanism factory make the NC-1A type bean curd machine of being produced) is because of adopting agitating device, under the state with continuous stirring in producing continuously, in soya-bean milk, add coagulating agent, levying coagulating agent with the guarantor evenly disperses in soya-bean milk, produce bean curd so use mechanization, the phenomenon that all has the gel that destroys the formation of soya-bean milk initial stage makes the water-retaining property decline of product and matter structure become bad.[water-retaining property is meant under the pressure of 5 gram/square centimeters, unit interval (second), the dehydrating speed of Unit Weight (kilogram) bean curd (kg of water/kilogram bean curd * second)].So in the bean curd machine, how to solve the contradiction of bean curd local flavor and output, be again the key that bean curd is produced in mechanization.

At present inner ester bean curd has tender characteristics, also can mechanization production, but glucolactone can resolve into gluconic acid in bean curd manufacturing process, make the acid of product mouthfeel, weak flavor.So the percentage shared in the cradle of this technology Japan is also very little, adopts still less in China.In China south, the bean curd coagulant in backlands district adopts gypsum and bittern as coagulating agent respectively, because of the gypsum bean curd good water-retaining property, quality delicacy, but local flavor is not good; Salt spiced beancurd local flavor grace, but poor water retention property.Therefore for a long time, seek a kind of production method that has the length of the two concurrently, the problem that has become the producers to be concerned about most.

The present invention proposes a kind of high-quality that can keep making by hand bean curd just at above problem, can form the solidifying method of bean curd of mechanized operation again.

The present invention is achieved in that the used pulping process of the present invention is consistent with conventional method, promptly produces the soya-bean milk that 4-10 jin contains solid content 5-14% with one jin of soya bean.Also can utilize soya-bean cake, protein isolate to produce suitable soya-bean milk.

Key of the present invention is and will contains the soya-bean milk of solid content 5-14% that under 50 °-70 ℃ condition, the product of Zhi Zuoing carries out vacuum and concentrates the bittern of back adding soya-bean milk total amount 0.1-0.6% or do not concentrate the direct bittern that adds as required; Also soya-bean milk can be boiled, be cooled to 0 °-60 ℃ again, add bittern again.Use resistant to elevated temperatures plastic bag packaging then, move into the interior heating of micro-wave oven of 0.5-500KW, 1-5000MHz, can be heated to 60 °-99 ℃ the normal pressure micro-wave oven; , under the pressure of≤5atm, can be heated to 100 °-130 ℃ and keep temperature 5-10 minute the pressurization micro-wave oven, take out the finished product that is any surface finish after the cooling.When vacuum concentrated, the required soya-bean milk solid content of processed bean curd was 14-34%, and the required soya-bean milk solid content of dried bean curd is 35-40%, reached the roughly the same purpose of technical process production multiple product with this.

Because add bittern in soya-bean milk after, with the rising of temperature, the pH value of soya-bean milk descends, therefore can control the coagulation grade of soya-bean milk by the temperature of adjusting soya-bean milk.Adopt heating using microwave, can form the fabulous bean curd of water-retaining property, and suitably control microwave heating temperature, can control the required hardness of bean curd.If heat with common water-bath, then can because of form in the soya-bean milk to flow phenomenon, and destroy established curd gel, although soya-bean milk can solidify at last, but the water-retaining property extreme difference of this bean curd.And employing heating using microwave, can in soya-bean milk, not form flow phenomenon, then just can not destroy established curd gel, this germplasm structure homogeneous, the gel of good water-retaining property promptly is the bean curd of high-quality, raciness and any surface finish, and this bean curd improves more than 30% than the water-retaining property of the salt spiced beancurd that traditional-handwork is made.The method that adopts vacuum to concentrate when making dried bean curd and processed bean curd is removed unnecessary moisture content, can make product not be subjected to be difficult to realize the control of mechanically operated cooling, pressing process in the past, and make the easier realization of mechanization.

The Tofu goods that adopt the present invention to make not only can be compared U.S. with the water-retaining property of making lactone bean curd, also owing to reduced unlimited operating process, then significantly reduce the chance of environmental pollution, the storage life that can prolong product.Owing to concentrate, order each operation such as halogen, automatic packing, microwave coagulation, finished product transmission from soya-bean milk heating, vacuum, be easy to form mechanical production line, can not destroy the phenomenon of gel again,

Below will the invention will be further described by embodiment.

1, tender bean curd is made: 1 jin of soya bean is worn into 6 jin of soya-bean milk that contain solid content 10%, with this heating soybean milk to 70 ℃, under keeping 70 ℃, constantly stir, the bittern that adds soya-bean milk total amount 0.1-0.15% gradually divides in the resistant to elevated temperatures polybag of packing into then, promptly enters specification after sealing and be in the normal pressure microwave oven of 15KW, 915MHz to be heated to 99 ℃, kept 5 minutes, soya-bean milk promptly is frozen into bean curd.Taking-up is chilled to room temperature and is 6 jin of finished product tender bean curds.

2, the making of processed bean curd: wear into the soya-bean milk that contains solid content 10% with 1 jin of soya bean, be heated to 70 ℃, carry out vacuum and be concentrated into and contain solid content 15%, under continuous stirring condition, add the bittern that is equivalent to total amount 0.12-0.17%, after treating evenly, promptly be packaged into bag, move and in the normal pressure micro-wave oven, be heated to 99 ℃ with the high-temperature resistance plastice bag, and be incubated 5 minutes, this soya-bean milk promptly is frozen into processed bean curd, is cooled to room temperature after coming out of the stove, and promptly gets 4 jin of finished product processed bean curds.

3, the method for making of dried bean curd: make 6 jin of soya-bean milk that contain solid content 10% with 1 jin of soya bean, be heated to 70 ℃, carrying out vacuum concentrates, make its solid content reach 35%, add the bittern that is equivalent to soybean milk quantity 0.15-0.25%, move in the normal pressure micro-wave oven and be heated to 99 ℃, and kept 5 minutes, then soya-bean milk has been frozen into dried bean curd, comes out of the stove after the cooling, can get 1.8 jin of dried bean curd finished products.

4,6 jin of soya-bean milk that contain solid content 10% are boiled, be cooled to 0 °-60 ℃ again, under constantly stirring, add the bittern that is equivalent to soya-bean milk total amount 0.1-0.15%, go into to be heated to 60 °-99 ℃ in the microwave heating furnace and to solidify through the polybag of packing into is laggard, taking-up is chilled to room temperature, is 6 jin of high-quality tender bean curd finished products.

Claims

1, a kind of new solidifying method of bean curd, it is characterized in that adopting the soya-bean milk that contains solid content 5-40%, under constantly stirring, add the bittern that is equivalent to soya-bean milk total amount 0.1-0.3%, in the micro-wave oven of 1-5000MHz, be heated to 60 °-130 ℃, can make the finished product bean curd that contains different moisture content.

2,, it is characterized in that the soya-bean milk that the method adopts also can utilize soya-bean cake, protein isolate to produce according to the solidifying method of bean curd of claim 1.