CN106578114A - Flavor frozen dried beancurd - Google Patents
Flavor frozen dried beancurd Download PDFInfo
- Publication number
- CN106578114A CN106578114A CN201610841170.1A CN201610841170A CN106578114A CN 106578114 A CN106578114 A CN 106578114A CN 201610841170 A CN201610841170 A CN 201610841170A CN 106578114 A CN106578114 A CN 106578114A
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- CN
- China
- Prior art keywords
- hours
- bean curd
- minutes
- temperature
- local flavor
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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Classifications
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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
Abstract
The invention relates to a flavor frozen dried beancurd, which is prepared by soaking, pulp grinding, pulp filtering, pulp boiling, solidification, molding, squeezing, dicing, freezing, thawing, centrifugal dewatering, mixing, baking, packaging and other steps in order. The flavor frozen dried beancurd provided by the invention has the advantages of green and health, high protein content, crispness, good taste, long shelf life, convenient eating, easy re-watering, and good toughness after re-watering, etc.
Description
Technical field
The present invention relates to a kind of local flavor frozen tofu is dry, the dried bean curd is prepared from by special process, is excellent fat-reducing
Leisure food, belongs to bean leisure food technical field.
Background technology
Frozen tofu is a kind of Han nationality's traditional soybean product.Formed by the freezing of new fresh bean curd, hole is more, elasticity is good, nutritious,
Taste is also very delicious.Through freezing, internal organizational structure there occurs change to new fresh bean curd, and its form is in cellular, and color is graying,
But proteins,vitamins,minerals destruction is less.Bean curd can produce a kind of acidic materials, this acidic materials energy through freezing
The fat of destruction human body, Jing often eats frozen tofu, is conducive to fat excretion, and the fat for making internal savings is constantly reduced, and reaches fat-reducing
Purpose.Frozen tofu has the features such as hole is more, nutritious, heat is few, does not result in obvious hunger sensation, is that overweight people subtracts
The ultimate food of fertilizer.
The nutritive value of bean curd is very high：1st, abundant protein is contained, and its albumen belongs to adequate proteins, not only containing someone
8 kinds of aminoacid necessary to body, and its ratio, also close to human body needs, nutritive value is higher；2nd, the lecithin for containing can be removed
The cholesterol being attached in blood vessel wall, prevents sclerosis of blood vessels, prevention of cardiovascular disease, cardioprotection；3rd, contain several mineral materials, mend
Fill calcareous, prevent the osteoporosises caused because of calcium deficiency, promote skeleton development, it is extremely advantageous to the bone growth of children, old man.Bean
Rotten particularly suitable physical weakness, malnutrition, deficiency of qi and blood, old win thin people eat.
Frozen tofu on current market is mainly used for chafing dish material, and its internal water content is higher, it is impossible to which room temperature is long-term
Preserve.
The content of the invention
A kind of defect of the purpose of the present invention for existing frozen tofu, there is provided local flavor frozen tofu as leisure food, should
Frozen tofu has green, protein content high, and clear-cut, in good taste, long shelf-life, instant easily return water, return good toughness after water
Advantage, with significant economic worth.
For achieving the above object, technical solution of the invention is：
A kind of local flavor frozen tofu is done, and is sequentially via immersion, defibrination, filter pulp, mashing off, solidification, molding, squeezing, stripping and slicing, cold
What the processing steps such as jelly, defrosting, centrifuge dehydration, spice, baking, packaging were made.
Preferably, the dry specific make step of above-mentioned local flavor frozen tofu is as follows：
A, immersion：Choose without worm-eaten, the Semen Glyciness gone mouldy with impurity, clean up, soak at room temperature 2.5 hours～8 hours；
B, defibrination：Soaking water is drained, adds clear water to grind together with Semen Glyciness in the ratio of 1 kilogram of kg of water of Semen Glyciness 3～7
Mill；
C, filter pulp：Centrifugation removes filtering residue, collects raw serosity；
D, mashing off：Pour the raw serosity collected into boiling machine mashing off, after slurry temperature rises to 100 °, persistently boil 2～3 points
Clock；Well-done ripe serosity is filtered again, is removed slag and is taken slurry；
E, solidification：When the temperature of ripe serosity is down to 80 °～90 °, coagulator is added to carry out a slurry；
F, molding：Crouching brain 15 minutes～20 minutes, make bean milk be frozen into soybean curd after solidification；
G, squeezing：Soybean curd is crushed and is put in squeezer and is suppressed, be pressed into fresh bean curd；
H, stripping and slicing：Fresh bean curd is cut into small pieces according to actual needs；
I, freezing：The have a surplus fritter fresh bean curd of temperature of band is stored in freezer and carries out freezing 2～4 hours, temperature control is in zero degree
Below；
J, defrosting：Bean curd after jelly is taken out into water logging to thaw 0.5 hour～2 hours；
K, centrifuge dehydration：Bean curd after defrosting is put into into centrifuge carries out centrifuge dehydration；
L, spice：The thumbnail of centrifuge dehydration and condiment are stirred；Or the thumbnail immersion of centrifuge dehydration is special
10 minutes～20 minutes in the seasoning decoction of system, taking-up is drained, standby；
M, baking：The frozen tofu mixed homogeneously with condiment or seasoning decoction is spread out on sieve, is then put baking box into and is entered
Row is bakeed, and stoving temperature is controlled in the range of 70 °～100 °, continues 2 hours～5 hours, is dried, and is both obtained after spreading for cooling；
N, packaging：Dried bean curd after cooling is weighed, in being fitted into packaging bag, sealing, room temperature is preserved；Or after cooling down
Dried bean curd carry out 120 ° of constant temperature and pressures and sterilize for 30 minutes, while packaging bag is irradiated 30 minutes with ultraviolet sterilizing, then will
Dried bean curd is weighed, and in being fitted into packaging bag, vacuum-pumping and sealing, room temperature is preserved.
Preferably, in the dry soaking step of above-mentioned local flavor frozen tofu, summer needs soak at room temperature 2 hours～3 hours, and winter needs normal
Warm macerating steeps 5 hours～8 hours, and season in spring and autumn needs soak at room temperature 3 hours～6 hours.
Preferably, in the dry stripping and slicing step of above-mentioned local flavor frozen tofu, the thickness of fresh bean curd fritter is 10 millimeters～20 millimeters.
Preferably, in the dry spice step of above-mentioned local flavor frozen tofu, the condiment for being added is by Sal or other edible-flavourings
Composition；Described seasoning decoction is watered to boil and is formed by aforementioned condiment.
Preferably, in the dry baking step of above-mentioned local flavor frozen tofu, stoving temperature is controlled at 80 °, continues 2 hours～3
Hour.
The frozen tofu being prepared from via above-mentioned making step has green, nutritious, clear-cut, in good taste, the shelf-life
Long, instant, easily returns water, returns the advantage of good toughness after water.
Compared with prior art, the invention has the beneficial effects as follows：
1st, the present invention soaks according to the suitable duration of different Season selects to Semen Glyciness, both ensure that to Semen Glyciness
Fully immersion, and effectively evaded the loss of slurry head, the rate of output and quality of bean curd can be effectively ensured.
2nd, the present invention is dried the fresh bean curd Jing after spice by suitable temperature so as to become clear-cut, tasty, should
Processing mode not only promotes and improves the mouthfeel of bean curd, extends the shelf-life, also almost completely remains each in raw material
Plant nutrient substance；Simultaneously as losing for moisture, also improves the weight ratio of protein in bean curd, the bean Jing after this PROCESS FOR TREATMENT
Protein content is very high in corruption.
3rd, the thickness of frozen tofu fritter of the present invention is 10～20 millimeters, and the thickness after drying can reach 5～15 millimeters, have
Easy drying, advantage easily tasty, in good taste.
4th, the present invention zero adds preservative, non-fired, green safety, nutritious, and its finished product is in good taste, never degenerate, no
Spoiled, room temperature sealing preserve is 2 years as long as.
5th, the invention provides a kind of excellent diet food, with significant economic worth.
Specific embodiment
The present invention is described in further detail below in conjunction with specific embodiment.
Embodiment 1：
The first step, takes 5 kilograms without worm-eaten, without going mouldy and pure Semen Glyciness, cleans up, and at normal temperatures immersion 2.5 is little
When～8 hours；
Second step, soaking water is drained, and 15 kilograms of clear water, grinding are added in Semen Glyciness；
3rd step, centrifugation removes filtering residue, collects raw serosity；
4th step, pours the raw serosity collected into boiling machine mashing off, after slurry temperature rises to 100 °, persistently boils 2～3 points
Clock；Well-done ripe serosity is filtered again, is removed slag and is taken slurry；
5th step, when the temperature of ripe serosity is down to 85 °, adds coagulator to carry out a slurry；
6th step, crouching brain 15 minutes after solidification, makes bean milk be frozen into soybean curd；
7th step, broken being put in squeezer of soybean curd is suppressed, and is pressed into fresh bean curd；
8th step, by compacting fresh bean curd is cut into small pieces according to actual needs, the thickness of fresh bean curd fritter is 15
Millimeter；
9th step, by band have a surplus temperature fritter fresh bean curd be stored in freezer carry out freezing 3 hours, temperature control is at subzero 30 °；
Tenth step, the bean curd after quick-freezing is taken out and is thawed 4 hours；
11st step, the bean curd after defrosting is put into into centrifuge carries out centrifuge dehydration；
12nd step, the thumbnail of centrifuge dehydration and condiment are stirred, or the thumbnail of centrifuge dehydration is immersed
10 minutes in special seasoning decoction；
13rd step, the fresh bean curd mixed homogeneously with condiment or seasoning decoction is spread out on sieve, then puts baking box into
Bakeed, stoving temperature is controlled at 80 ° or so, continues 3 hours, dried, both obtained after spreading for cooling；
14th step, carries out the thousand sheets after cooling 120 ° of constant temperature and pressures and sterilizes for 30 minutes, while by packaging bag with ultraviolet
Line irradiates 30 minutes and sterilizes, and is then weighed a thousand sheets, and in being fitted into packaging bag, vacuum-pumping and sealing, room temperature is preserved.
Claims (6)
1. a kind of local flavor frozen tofu is done, it is characterised in that be sequentially via immersion, defibrination, filter pulp, mashing off, solidification, molding, pressure
What the processing steps such as squeezing, stripping and slicing, freezing, defrosting, centrifuge dehydration, spice, baking, packaging were made.
2. a kind of local flavor frozen tofu according to claim 1 is done, it is characterised in that its specific make step is as follows：
A, immersion：Choose without worm-eaten, the Semen Glyciness gone mouldy with impurity, clean up, soak 2.5 hours～8 hours under room temperature；
B, defibrination：Soaking water is drained, adds clear water to grind together with Semen Glyciness in the ratio of 1 kilogram of kg of water of Semen Glyciness 3～7；
C, filter pulp：Centrifugation removes filtering residue, collects raw serosity；
D, mashing off：Pour the raw serosity collected into boiling machine mashing off, after slurry temperature rises to 100 °, persistently boil 2～3 minutes；
Well-done ripe serosity is filtered again, is removed slag and is taken slurry；
E, solidification：When the temperature of ripe serosity is down to 80 °～90 °, coagulator is added to carry out a slurry；
F, molding：Crouching brain 15 minutes～20 minutes, make bean milk be frozen into soybean curd after solidification；
G, squeezing：Broken being put in squeezer of soybean curd is suppressed, fresh bean curd is pressed into；
H, stripping and slicing：Fresh bean curd is cut into small pieces according to actual needs；
I, freezing：The fritter fresh bean curd freezing for having a surplus warm by band 2 hours～4 hours, temperature control is in subzero；
J, defrosting：Bean curd after quick-freezing is taken out and is thawed 3 hours～5 hours；
K, centrifuge dehydration：Bean curd after defrosting is put into into centrifuge to be dehydrated；
L, spice：The thumbnail of centrifuge dehydration and condiment are stirred, or the thumbnail of centrifuge dehydration is immersed into flavoring soup
10 minutes～20 minutes in juice；
M, baking：The fresh bean curd for mixing with condiment or soaked in seasoning decoction is spread out on sieve, baking box is put into and is dried
Roasting, stoving temperature is controlled in the range of 70 °～100 °, continues 2 hours～5 hours, is dried, and is both obtained after spreading for cooling；
N, packaging：Dried bean curd after cooling is weighed, in being fitted into packaging bag, sealing, room temperature is preserved；Or by the bean after cooling
Corruption is dry to carry out the sterilizing in 30 minutes of 120 ° of constant temperature and pressures, while packaging bag is irradiated 30 minutes with ultraviolet sterilize, then by bean curd
Dry to be weighed, in being fitted into packaging bag, vacuum-pumping and sealing, room temperature is preserved.
3. a kind of local flavor frozen tofu according to claim 2 is done, it is characterised in that in described soaking step, and summer needs
Soak at room temperature 2 hours～3 hours, winter needs soak at room temperature 5 hours～8 hours, and season in spring and autumn needs soak at room temperature 3 hours～6 little
When.
4. a kind of local flavor frozen tofu according to claim 2 is done, it is characterised in that in described stripping and slicing step, fresh bean curd
The thickness of fritter is 10 millimeters～20 millimeters.
5. a kind of local flavor frozen tofu according to claim 2 is done, it is characterised in that in described spice step, added
Condiment constitute by Sal or with other edible-flavourings；Described seasoning decoction is watered to boil and is formed by aforementioned condiment.
6. an a kind of clear-cut local flavor thousand sheets according to claim 2, it is characterised in that in described baking step, bakees temperature
Degree control continues 2 hours～3 hours at 80 °.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610841170.1A CN106578114A (en) | 2016-09-22 | 2016-09-22 | Flavor frozen dried beancurd |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610841170.1A CN106578114A (en) | 2016-09-22 | 2016-09-22 | Flavor frozen dried beancurd |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106578114A true CN106578114A (en) | 2017-04-26 |
Family
ID=58555814
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610841170.1A Pending CN106578114A (en) | 2016-09-22 | 2016-09-22 | Flavor frozen dried beancurd |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106578114A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109393051A (en) * | 2018-11-16 | 2019-03-01 | 会泽九天农业发展有限公司 | A kind of grey bean curd and preparation method thereof |
| CN109730161A (en) * | 2019-03-19 | 2019-05-10 | 黑河市豆之味食品科技有限公司 | A kind of preparation method of high nutrition mellowness freeze-drying bean curd |
| CN112586673A (en) * | 2021-01-18 | 2021-04-02 | 紫云自治县来发豆腐加工厂 | Preparation method of pickled bean curd and pickled bean curd product |
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Patent Citations (10)
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| CN103155997A (en) * | 2013-03-20 | 2013-06-19 | 宜宾市南溪区孝善坊食品有限公司 | Preparation method of handmade dried bean curd containing meat |
| CN103504021A (en) * | 2013-09-23 | 2014-01-15 | 安徽凯利粮油食品有限公司 | Dried bean curd containing fructus amomi |
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| CN104351352A (en) * | 2014-10-21 | 2015-02-18 | 韩忠敏 | Manufacturing method of handmade dried bean curd with filling and dried bean curd product |
| CN104322711A (en) * | 2014-11-24 | 2015-02-04 | 宜宾市南溪区郭氏明丽食品有限公司 | Preparation method of sandwich dried bean curd |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109393051A (en) * | 2018-11-16 | 2019-03-01 | 会泽九天农业发展有限公司 | A kind of grey bean curd and preparation method thereof |
| CN109730161A (en) * | 2019-03-19 | 2019-05-10 | 黑河市豆之味食品科技有限公司 | A kind of preparation method of high nutrition mellowness freeze-drying bean curd |
| CN112586673A (en) * | 2021-01-18 | 2021-04-02 | 紫云自治县来发豆腐加工厂 | Preparation method of pickled bean curd and pickled bean curd product |
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Application publication date: 20170426 |