CN106615193A - Preparation method of flavored dried bean curd - Google Patents
Preparation method of flavored dried bean curd Download PDFInfo
- Publication number
- CN106615193A CN106615193A CN201611131697.1A CN201611131697A CN106615193A CN 106615193 A CN106615193 A CN 106615193A CN 201611131697 A CN201611131697 A CN 201611131697A CN 106615193 A CN106615193 A CN 106615193A
- Authority
- CN
- China
- Prior art keywords
- bean curd
- dried bean
- plastic film
- green pepper
- packaging
- 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.)
- Pending
Links
Classifications
-
- 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
Landscapes
- 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 belongs to the technical field of food manufacturing, and discloses a preparation method of a flavored dried bean curd. The preparation method comprises the following steps: preparing raw materials, grinding raw materials, filtering the soybean milk, boiling the soybean milk, arranging green peppers, producing bean curd, squeezing, cutting, and packaging. In the green pepper arrangement step, green peppers are parallelly placed in a rectangular mould box. In the squeezing step, a press plate, which has the same shape and size as those of the mould box, is used; multiple water penetrating holes are arranged in the press plate; and the press plate is repeatedly pressed to gradually dispel water in bean curd flower to obtained white dried bean curd. In the packaging step, a package bag, which comprises an upper plastic film and a lower plastic film, is adopted; the embossments on the upper plastic film form at least one condiment cavity and a plurality of dried bean curd cavities, the white dried bean curds are filled into the bean curd cavities, and condiments are filled into the condiment cavity. The produced flavored dried bean curd can satisfy the individual needs of customers.
Description
Technical field
The invention belongs to food-making technology field.
Background technology
Dried bean curd is to be doped with the local flavor leisure pot foods that other raw materials are made with soybean, is a kind of time-honored among the people little
Eat.Contain rich in protein in dried bean curd, and need containing eight kinds of amino acid needed by human, and the close human body of ratio, battalion
Foster value is higher.It is proposed the dried bean curd of all kinds of tastes, such as bubble green pepper dried bean curd, spicy dried bean curd on the market at present, this kind of dried bean curd is referred to as
For seasoning dried bean curd, its manufacture craft is：1. soybean is cleaned, 8 ~ 24h is standby for immersion；2. by after the soybean defibrination after immersion, mistake
Filter obtains soya-bean milk after separating；3. heating soybean milk is obtained into hot soya-bean milk to 95-100 DEG C；4. after hot soya-bean milk being cooled into 80-85 DEG C,
Magnesium chloride is added to the inside, the addition of magnesium chloride is the 0.15-0.18% of hot soya-bean milk quality, solidifies after standing and obtains Tofu pudding；⑤
During Tofu pudding to be transferred to the infantees for laying, it is suppressed after infantees is sealed, obtain white peas or beans and do；6. infantees is thrown off,
Dried bean curd block is cut into by white peas or beans is dry；7. the described dry block of white peas or beans is added to be soaked in the condiment for modulating, after dried bean curd is tasty
Take out；9. pack：The dried bean curd after immersion is taken out, sterilization, packaging are carried out after being slightly filtered dry.
The shortcoming of this dried bean curd is：1. the uniformity of this dried bean curd taste is strong, such as the pungent tart flavour of bubble green pepper dried bean curd or
The degree of other tastes is all consistent, it is impossible to meet the personalized taste demand of customer（The taste of flavoring of liking having weighs one
A bit, some like the taste of flavoring light）, one kind is still lacked on the market can allow customer voluntarily to adjust taste light and heavy degree
Instant finished product dried bean curd；2. edible oil is contained in the condiment of dried bean curd, when in the winter time, people do not like and eat more ice-cold
Food, it will usually adopt heating using microwave, heating using microwave efficiency high, the oil in dried bean curd to be rapidly heated, high temperature oil occurs splashing
Phenomenon.
The content of the invention
The invention is intended to provide a kind of preparation method of the seasoning dried bean curd for meeting customer's personalization taste demand.
A kind of preparation method of seasoning dried bean curd of the present invention, comprises the steps：
Raw material prepares：Weigh soya bean 1000g and clean, soak 24 hours, the green pepper of some bar shapeds is prepared in addition；
Polishing filter pulp：By soya bean defibrination, defibrination is filtered using filter screen, obtain the soya-bean milk stoste without slag；
Mashing off：Soya-bean milk stoste is boiled to after 100 DEG C, 70-80 DEG C is cooled to；
Arrangement green pepper：Green pepper is put into the mold box of rectangle, some green peppers are in arranged in parallel, and the distance between adjacent green pepper is
2cm；
Select Tofu pudding：Lentamente soya-bean milk stoste is fallen in mold box, then to soya-bean milk stoste in add gypsum and gentle agitation, stand
Solidification afterwards obtains Tofu pudding；
Squeezing：Using with mold box cavity shape, size identical pressing plate, some permeable holes are provided with pressing plate, pressure is pushed repeatedly
Plate so that the water in Tofu pudding is gradually extruded, forms white peas or beans and does；
Cutting：Bulk is cut into by white peas or beans is dry, is now buried and is done interior green pepper with white peas or beans and will be cut into green pepper cylinder；
Packaging：The structure of the packaging bag that packaging is adopted includes overlying plastic film and lower floor's plastic foil, convex shaped on overlying plastic film
Into at least one flavoring chamber and some dried bean curd chambers, the first-class of all dried bean curd chambers of connection is convexed to form on overlying plastic film
Road, convexes to form the second flow channel of connection flavoring chamber and first flow on overlying plastic film, convex to form on overlying plastic film
The closure passage connected with second flow channel, tear line is suppressed with packaging bag at closure passage；By white peas or beans do it is packaged enter packaging
In the dried bean curd chamber of bag, then it is inserted into blocking post by made by edible gelatin to the second flow channel of packaging bag, blocks post by second
Road is blocked, and flavoring is injected into flavoring chamber, and dual-use packaging press is compacted at packaging bag edge；
It is sterilized：The dried bean curd after packaging is processed using radiation sterilizing.
Beneficial effect：The present invention is being ordered before Tofu pudding, and the green pepper of bar shaped is arranged in mold box, then is fallen into mold box
Enter soya-bean milk stoste, finally Tofu pudding is ordered using gypsum so that dried bean curd be molded in mold box, and green pepper can also be in the Tofu pudding for shaping
Portion；When step is squeezed, white peas or beans is ultimately formed using pressing plate compacting Tofu pudding and is done, pushed repeatedly, it is firmly uniform every time, ensure as far as possible
The integrity degree of green pepper, even if but green pepper has the situation of destruction, also can leave certain hole in white peas or beans is dry, also can reach makes
Obtain the purpose that flavoring is entered；During final stripping and slicing so that green pepper forms the green pepper cylinder of both ends open, is easy to flavoring to enter.This
The packaging bag of invention is in the form of flavoring and the dry subregion of white peas or beans are placed（Flavoring is injected i.e. in flavoring chamber, white peas or beans does
In dried bean curd chamber）；And all of dried bean curd chamber is connected using first flow, and first flow is connected with second flow channel, second
Runner is connected with flavoring chamber again, and second flow channel is blocked post closure；When using, the tear line in packaging bag, Ke Yiqu are torn
Go out and block post, then pinch tear line tear place（Prevent flavoring from flowing out from tear line）, then extrude flavoring chamber so that adjust
Flavoring in taste substance chamber is entered in each dried bean curd chamber Jing after second flow channel, first flow, and the dry entirety of white peas or beans is immersed in flavoring,
Customer can control the inlet of flavoring according to by adjusting amount of compression, i.e. customer voluntarily adjusts according to the taste weight of oneself
The taste weight of section dried bean curd；In addition, part flavoring can also enter green pepper cylinder, customer may be used also to make white peas or beans dry more tasty
To extrude dried bean curd chamber green pepper cylinder is crushed, originally the flavoring in green pepper cylinder is just directly contacted with dried bean curd endoporus.Pass through
The seasoning dried bean curd that the present invention is manufactured, disclosure satisfy that the personalized taste demand of customer.
Further, lower floor's plastic film is provided with heating bag, and heating bag includes inner sandwich layer, nonwoven layer and glue
Layer of cloth, the surface of inner sandwich layer is nonwoven layer, and carcass is located at nonwoven layer surface and covers nonwoven layer, carcass bonding
In lower floor's plastic film；Load iron powder, activated carbon, vermiculite, salt in inner sandwich layer, wherein activated carbon is spontaneously wet out by water.Work as inner sandwich layer
After air contact, the moisture in activated carbon is contacted with air and iron powder, in sodium chloride（Salt）Catalytic action under it is more rapid
The reaction of generation iron oxygen generate iron hydroxide, release heat, and vermiculite has good heat-insulating property, can absorb the reaction of iron oxygen
Heat and gradually discharge, packaging bag is heated by heating bag, temperature highest can rise to 50 DEG C, and mean temperature is up to 40
DEG C, sustainable heating 12 hours, flavoring and white peas or beans do and merge more preferably under this temperature strip, and white peas or beans does more tasty, customer
It is likely in the winter time have warm dried bean curd, and the problem of frying oil easily occurs when turn avoid heating using microwave.
Further, the flavoring is bubble green pepper liquid either catsup or barbecue, and producer can be according to dried bean curd product kind
Class is selected.
Further, the first flow, second flow channel, the height of closure passage are 1cm so that the flowing of flavoring is more
Plus it is smooth.
Description of the drawings
Fig. 1 is the structural representation of seasoning dried bean curd made by the inventive method；
Fig. 2 is the dry cross-sectional view of white peas or beans in Fig. 1.
Specific embodiment
Reference in Figure of description includes：Packaging bag 1, heating bag 2, flavoring chamber 3, dried bean curd chamber 4, white peas or beans be dry 5,
Second flow channel 6, first flow 7, tear line 8, green pepper cylinder 9.
As shown in Figure 1 and Figure 2, the invention discloses a kind of preparation method of seasoning dried bean curd, comprises the steps：
1st, raw material prepares：Weigh soya bean 1000g and clean, soak 24 hours, the green pepper of some bar shapeds is prepared in addition；
2nd, polishing filter pulp：By soya bean defibrination, defibrination is filtered using filter screen, obtain the soya-bean milk stoste without slag；
3rd, mashing off：Soya-bean milk stoste is boiled to after 100 DEG C, 70-80 DEG C is cooled to；
4th, green pepper is arranged：Be put into green pepper in the mold box of rectangle, some green peppers in arranged in parallel, between adjacent green pepper away from
From for 2cm；
5th, Tofu pudding is ordered：Lentamente the soya-bean milk stoste in step 3 is fallen in mold box, the spread geometry of green pepper is not destroyed as far as possible；Again
Middle addition gypsum and gentle agitation in the soya-bean milk stoste after importing, note that during stirring green pepper should not be encountered, and solidify after standing
To Tofu pudding；
6th, squeeze：Using with mold box cavity shape, size identical pressing plate, some permeable holes are provided with pressing plate, push repeatedly
Pressing plate so that the water in Tofu pudding is gradually extruded, forms white peas or beans dry 5；
7th, cut：White peas or beans dry 5 is cut into bulk, burying in this step will be cut into green pepper cylinder with the green pepper in white peas or beans dry 5
9（That is the tubular green pepper of both ends open）；
8th, pack：
The packaging bag 1 adopted in this step is formed by overlying plastic film and lower floor's plastic foil compacting, raised on overlying plastic film
Flavoring chamber 3 and 4 dried bean curd chambers 4 are formed, dried bean curd chamber 4 is located at condiment material chamber side, 4 rectangular array rows of dried bean curd chamber 4
Cloth.Overlying plastic film convexes to form first flow 7 between every row's dried bean curd chamber 4, and first flow 7 connects each dried bean curd chamber of the row
4, overlying plastic film convexes to form second flow channel 6 between two row dried bean curd chambers 4, and second flow channel 6 connects all first flows 7, and
Second flow channel 6 is extended in flavoring chamber 3；
Second flow channel 6 is extending laterally to form closure passage at flavoring chamber 3, and closure passage is connected with second flow channel 6, from
Can be inserted into closure post made by edible gelatin in closure passage to be blocked second flow channel 6, the port for blocking passage is pressed
Sealing.First flow 7, second flow channel 6, the height of closure passage are 1cm.Extrude on the surface of packaging bag 1 through closure passage
Tear line 8.Lower floor's plastic film is provided with heating bag 2, and heating bag 2 includes inner sandwich layer, nonwoven layer and carcass, inner sandwich layer
Built with iron powder, activated carbon, vermiculite, salt, activated carbon was flooded in moisture state, and the surface of inner sandwich layer is nonwoven layer, glue
Layer of cloth is located at nonwoven layer surface and is completely covered nonwoven layer, and carcass is bonded in lower floor's plastic foil downside surface；
By white peas or beans it is dry 5 it is packaged enter packaging bag 1 dried bean curd chamber 4 in, then be inserted into blocking post to the second flow channel 6 of packaging bag 1, to tune
Injection flavoring in taste substance（Inlet is carried in packaging bag 1, is not drawn into accompanying drawing）, the flavoring can be bubble green pepper liquid or kind
The unnecessary air of packaging bag 1 is extruded and is compacted at the edge of packaging bag 1 by ketchup or barbecue etc., dual-use packaging press；
9th, it is sterilized：The seasoning dried bean curd after step 8 packaging is processed using radiation sterilizing mode, in killing seasoning dried bean curd
The microorganisms such as bacterium.
Explanation of nouns：White peas or beans dry 5 alleged by the industry refers to the dried bean curd for being not added with any flavoring.
Claims (4)
1. a kind of preparation method of seasoning dried bean curd, it is characterised in that：Comprise the steps：
Raw material prepares：Weigh soya bean 1000g and clean, soak 24 hours, the green pepper of some bar shapeds is prepared in addition；
Polishing filter pulp：By soya bean defibrination, defibrination is filtered using filter screen, obtain the soya-bean milk stoste without slag；
Mashing off：Soya-bean milk stoste is boiled to after 100 DEG C, 70-80 DEG C is cooled to；
Arrangement green pepper：Green pepper is put into the mold box of rectangle, some green peppers are in arranged in parallel, and the distance between adjacent green pepper is
2cm；
Select Tofu pudding：Lentamente soya-bean milk stoste is fallen in mold box, then to soya-bean milk stoste in add gypsum and gentle agitation, stand
Solidification afterwards obtains Tofu pudding；
Squeezing：Using with mold box cavity shape, size identical pressing plate, some permeable holes are provided with pressing plate, pressure is pushed repeatedly
Plate so that the water in Tofu pudding is gradually extruded, forms white peas or beans and does；
Cutting：Bulk is cut into by white peas or beans is dry, is now buried and is done interior green pepper with white peas or beans and will be cut into green pepper cylinder；
Packaging：The structure of the packaging bag that packaging is adopted includes overlying plastic film and lower floor's plastic foil, convex shaped on overlying plastic film
Into at least one flavoring chamber and some dried bean curd chambers, the first-class of all dried bean curd chambers of connection is convexed to form on overlying plastic film
Road, convexes to form the second flow channel of connection flavoring chamber and first flow on overlying plastic film, convex to form on overlying plastic film
The closure passage connected with second flow channel, tear line is suppressed with packaging bag at closure passage；By white peas or beans do it is packaged enter packaging
In the dried bean curd chamber of bag, then it is inserted into blocking post by made by edible gelatin to the second flow channel of packaging bag, blocks post by second
Road is blocked, and flavoring is injected into flavoring chamber, and dual-use packaging press is compacted at packaging bag edge；
It is sterilized：The seasoning dried bean curd after packaging is processed using radiation sterilizing.
2. the preparation method of a kind of seasoning dried bean curd according to claim 1, it is characterised in that：Lower floor's plastic film
It is provided with heating bag, heating bag includes inner sandwich layer, nonwoven layer and carcass, the surface of inner sandwich layer is nonwoven layer, carcass
Cover positioned at nonwoven layer surface and by nonwoven layer, carcass is bonded in lower floor's plastic film；The interior loading iron powder of inner sandwich layer,
Activated carbon, vermiculite, salt, wherein activated carbon are spontaneously wet out by water.
3. the preparation method of a kind of seasoning dried bean curd according to claim 2, it is characterised in that：The flavoring is bubble green pepper liquid
Either catsup or barbecue.
4. the preparation method of a kind of seasoning dried bean curd according to claim 3, it is characterised in that：The first flow, second
Runner, the height of closure passage are 1cm.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611131697.1A CN106615193A (en) | 2016-12-09 | 2016-12-09 | Preparation method of flavored dried bean curd |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611131697.1A CN106615193A (en) | 2016-12-09 | 2016-12-09 | Preparation method of flavored dried bean curd |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106615193A true CN106615193A (en) | 2017-05-10 |
Family
ID=58825030
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611131697.1A Pending CN106615193A (en) | 2016-12-09 | 2016-12-09 | Preparation method of flavored dried bean curd |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106615193A (en) |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN201270754Y (en) * | 2008-08-06 | 2009-07-15 | 成都龙泉万亩果园旅游开发有限公司 | Tofu thread food package box |
| CN102715978A (en) * | 2012-07-10 | 2012-10-10 | 甘肃省化工研究院 | Self-heated type thermal paste |
| CN203028034U (en) * | 2013-01-17 | 2013-07-03 | 山东冠珍轩商贸有限公司 | Sandwich dried bean curd |
| CN203028033U (en) * | 2013-01-17 | 2013-07-03 | 山东冠珍轩商贸有限公司 | Instant dried tofu |
| CN103651929A (en) * | 2013-11-19 | 2014-03-26 | 南乐县道德金农产品开发有限公司 | Preparation technology of dried bean curd |
| CN104146812A (en) * | 2014-08-06 | 2014-11-19 | 陈蕾 | Spontaneous heating and heat preserving film and application thereof |
| CN205547197U (en) * | 2016-03-16 | 2016-09-07 | 重庆特珍食品有限公司 | Instant vegetables dried tofu |
-
2016
- 2016-12-09 CN CN201611131697.1A patent/CN106615193A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN201270754Y (en) * | 2008-08-06 | 2009-07-15 | 成都龙泉万亩果园旅游开发有限公司 | Tofu thread food package box |
| CN102715978A (en) * | 2012-07-10 | 2012-10-10 | 甘肃省化工研究院 | Self-heated type thermal paste |
| CN203028034U (en) * | 2013-01-17 | 2013-07-03 | 山东冠珍轩商贸有限公司 | Sandwich dried bean curd |
| CN203028033U (en) * | 2013-01-17 | 2013-07-03 | 山东冠珍轩商贸有限公司 | Instant dried tofu |
| CN103651929A (en) * | 2013-11-19 | 2014-03-26 | 南乐县道德金农产品开发有限公司 | Preparation technology of dried bean curd |
| CN104146812A (en) * | 2014-08-06 | 2014-11-19 | 陈蕾 | Spontaneous heating and heat preserving film and application thereof |
| CN205547197U (en) * | 2016-03-16 | 2016-09-07 | 重庆特珍食品有限公司 | Instant vegetables dried tofu |
Non-Patent Citations (3)
| Title |
|---|
| 张文富 等: "《化工小产品实用技术》", 31 March 1990, 天津科学技术出版社 * |
| 杨家玲 等: "《绿色化学与技术》", 30 November 2001, 北京邮电大学出版社 * |
| 迟玉杰 等: "《食品添加剂》", 30 April 2013, 中国轻工业出版社 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| EP0358983B2 (en) | Method for producing composite cheeses | |
| JP3748266B2 (en) | White mold cheese product containing foods and method for producing the same | |
| US6229128B1 (en) | Making beverages in a microwave oven | |
| KR101075486B1 (en) | Manufacturing process of vacuum packinh of soybean curd | |
| JP2015050982A (en) | Manufacturing method of packed soybean curd, and packed soybean curd | |
| CN106615193A (en) | Preparation method of flavored dried bean curd | |
| CN106615194A (en) | Seasoning dried bean curd | |
| CN104161124A (en) | Manufacturing method and device for packaged brine or plaster bean curd | |
| CN110720519A (en) | Formula, processing method and device of egg stinky tofu | |
| WO2006093316A1 (en) | Deaerated packaged frozen sushi, process for producing the same and method of cooking | |
| WO2006093318A1 (en) | Deaerated packaged frozen sushi, process for producing the same and method of cooking | |
| US20040188428A1 (en) | Microwave expandable product | |
| CN106689412A (en) | Production device of fried dried tofu | |
| JP2004166609A (en) | Method for producing instant bouillon | |
| KR930003883B1 (en) | Method for preparing bean curd | |
| CN207107445U (en) | A kind of ice cream shell mechanism | |
| KR100894551B1 (en) | A method for manufacturing bean curd | |
| CN210782765U (en) | Sandwich dried bean curd | |
| CN105767090A (en) | Coconut axillary choerospondias fruit cake and production method thereof | |
| US8153179B2 (en) | Process for the simultaneous surface treatment, portioning and shaping as well as perservation of foodstuffs such as meat and sausage products, sausage meat or the like | |
| JP6997136B2 (en) | How to make tamagoyaki | |
| KR102330051B1 (en) | Method of Making Bean Curd by using hydrogen water | |
| CN109984226A (en) | A kind of full floating preparation method based on the small dimension Fu-brick tea for being spliced into brick | |
| JPS6152660B2 (en) | ||
| CN106387167A (en) | Solidified-grain compressed block eight-treasure tea and production process thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20170510 |