CN106720446A - A kind of preparation method of fried bean curd - Google Patents
A kind of preparation method of fried bean curd Download PDFInfo
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- CN106720446A CN106720446A CN201611263290.4A CN201611263290A CN106720446A CN 106720446 A CN106720446 A CN 106720446A CN 201611263290 A CN201611263290 A CN 201611263290A CN 106720446 A CN106720446 A CN 106720446A
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- Prior art keywords
- fried
- bean curd
- thumbnail
- preparation
- slurry
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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
- A23C20/005—Cheese substitutes mainly containing proteins from pulses or oilseeds
-
- 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 present invention relates to a kind of preparation method of bean curd, a kind of preparation method of fried bean curd is specifically disclosed.The method includes the step such as screening, immersion, defibrination, filter pulp, mashing off, solidification, shaping, cutting, cooling, fried, cooling, encapsulation.The present invention is passed through CO in mashing off and process of setting2Gas, plays the purpose of activated sludge, and obtained bean curd mouthfeel is more fine and smooth soft；Meanwhile, using N2Cooling thumbnail, can make to suck N in thumbnail2, softer after making its fried, foaming and intumescing is more preferable, and obtained fried bean curd thin skin is soft glutinous and flexible, and loose property and epidermis glossiness are good, there is strong beany flavour and salted cake fried in sesame oil taste.
Description
Technical field
The present invention relates to a kind of preparation method of bean curd, and in particular to a kind of preparation method of fried bean curd.
Background technology
Fried bean curd is one characteristic tradition famous dish, most well-known with Artemisia wallex. DC.Fried bean curd is referred to as bean curd puff in the north；
South is referred to as fried bean curd.Used as the fried food of bean curd, its golden yellow color is interior such as silk meat, careful continuous empty, high resilience.System
It is made through the multiple working procedure such as defibrination, pressed compact, fried.Both the entree that can be steamed, and fry, stewing, can be again various carnivorous dispensings,
It is the good merchantable brand of meat or fish dinner vegetarian feast dual-purpose.Fried bean curd is rich in high-quality protein, several amino acids, unrighted acid and phosphatide etc., iron, calcium
Content it is also very high.
Fried bean curd is essentially all for a long time raw in a conventional manner in existing more than the 2000 years processing history of China
Produce, directly point slurry is re-compacted after defibrination, mashing off for soybean, and it is poor that the fried bean curd be so processed into foams, skin depth and it is hard, mouthfeel is thick
It is rough and not easy to maintain.Traditional fried bean curd manufacture craft when fried generally be exactly directly cook it is fried, so fried
Fried bean curd is heated inequality in journey, has certain influence on the fried bean curd so produced is soft and elastic.
The content of the invention
The technical problems to be solved by the invention are to provide a kind of preparation method of fried bean curd, fried bean curd prepared by the method
Foaming and intumescing is good, and thin skin is soft glutinous and flexible, there is strong beany flavour and salted cake fried in sesame oil taste.
The technical solution adopted by the present invention is：The preparation method of the fried bean curd, specifically includes following steps：
(1) screen：Soybean is carried out into sieving to select, mouldy, shrivelled soya bean and other debris are picked；
(2) soak：After the soybean that will have been screened is cleaned with clear water, soaked than 1 ︰ 3 according still further to beans water quality；
(3) defibrination, filter pulp：Treat after the completion of step (2) immersion, soybean and soaking water are ground together, grinding is extremely ground for three times
Slurry granularity is 100~150 mesh, is then filtered at least twice, obtains giving birth to slurries；
(4) mashing off：To edible oil is added in above-mentioned raw slurries, CO is passed through2Gas, and it is under agitation that raw slurries are fast
Speed heats up and boils 6~10min；
(5) solidify：Stop heating after boiling, continue to being passed through CO in slurries2Gas to slurry temperature is down to 70~80 DEG C,
Aseptically, 2.5~3.5% according to slurry weight take food and carried out a slurry with magnesium chloride solution, and point slurry finishes standing 10
~15min, treats that albumen solidifies heel row except yellow seriflux completely；
(6) it is molded：Will it is heavy slurry albumen infantees after carry out compacting dehydration, until be pressed into it is anhydrous ooze out, obtain bean curd；
(7) cut, cool down：Above-mentioned bean curd is cut into thumbnail, thumbnail is laid in disk, the disk of thumbnail will be covered with
It is placed in full of N2Confined space, treat thumbnail cool down；The N2Temperature is 10~15 DEG C；
(8) it is fried：Thumbnail after above-mentioned cooling is put into 115~135 DEG C of oil cauldron into fried 6~9min minutes to rise
Hair, then pulls fried 8~10min sizings again in the high temperature oil cauldron for pour into 150~165 DEG C out；
(9) cool down, encapsulate：The good product of frying is placed on cool overnight in 0~Cool Room 4 DEG C, loads in vacuum packaging bag.
Wherein, above-mentioned fried bean curd preparation method, in step (2), the time of the immersion is：5~7h of summer, spring and autumn 11
~13h, 23~25h of winter.
Wherein, above-mentioned fried bean curd preparation method, in step (4), the addition of the edible oil makes a living the 0.5 of grind slurries quality
~3%.
Wherein, above-mentioned fried bean curd preparation method, in step (4) and (5), the CO2The intake of gas is 10~15L/
min。
Wherein, above-mentioned fried bean curd preparation method, in step (6), the compressing pressure is not less than 110 kilograms, plus
15~20min of pressure.
The beneficial effects of the invention are as follows：The present invention is passed through CO in mashing off and process of setting2Gas, plays activated sludge
Purpose, obtained bean curd mouthfeel is more fine and smooth soft；Meanwhile, using N2Cooling thumbnail, can make to suck N in thumbnail2, make
More preferably, and obtained fried bean curd thin skin is soft glutinous and flexible for softer after its is fried, foaming and intumescing, loose property and epidermis light
Damp degree is good, there is strong beany flavour and salted cake fried in sesame oil taste.
Specific embodiment
The invention provides a kind of preparation method of fried bean curd, the method specifically includes following steps：
(1) screen：Soybean is carried out into sieving to select, mouldy, shrivelled soya bean and other debris are picked；
(2) soak：After the soybean that will have been screened is cleaned with clear water, soaked than 1 ︰ 3 according still further to beans water quality；The time of immersion
For：5~7h of summer, 11~13h of spring and autumn, 23~25h of winter；
(3) defibrination, filter pulp：Treat after the completion of step (2) immersion, soybean and soaking water are ground together, grinding is extremely ground for three times
Slurry granularity is 100~150 mesh, is then filtered at least twice, obtains giving birth to slurries；
(4) mashing off：To edible oil is added in above-mentioned raw slurries, CO is passed through2Gas, and it is under agitation that raw slurries are fast
Speed heats up and boils 6~10min；The addition of the edible oil makes a living the 0.5~3% of grind slurries quality；
(5) solidify：Stop heating after boiling, continue to being passed through CO in slurries2Gas to slurry temperature is down to 70~80 DEG C,
Aseptically, 2.5~3.5% according to slurry weight take food and carried out a slurry with magnesium chloride solution, and point slurry finishes standing 10
~15min, treats that albumen solidifies heel row except yellow seriflux completely；
(6) it is molded：Will it is heavy slurry albumen infantees after carry out compacting dehydration, until be pressed into it is anhydrous ooze out, obtain bean curd；
(7) cut, cool down：Above-mentioned bean curd is cut into thumbnail, thumbnail is laid in disk, the disk of thumbnail will be covered with
It is placed in full of N2Confined space, treat thumbnail cool down；The N2Temperature is 10~15 DEG C；Using N2Cooling thumbnail, can make
N is sucked in thumbnail2, softer after making its fried, foaming and intumescing is more preferable；
(8) it is fried：Thumbnail after above-mentioned cooling is put into 115~135 DEG C of oil cauldron into fried 6~9min minutes to rise
Hair, then pulls fried 8~10min sizings again in the high temperature oil cauldron for pour into 150~165 DEG C out；
(9) cool down, encapsulate：The good product of frying is placed on cool overnight in 0~Cool Room 4 DEG C, loads in vacuum packaging bag.
Wherein, above-mentioned fried bean curd preparation method, in step (4) and (5), the CO2The intake of gas is 10~15L/
min；CO is passed through in mashing off and process of setting2Gas, plays the purpose of activated sludge, and obtained bean curd mouthfeel is more fine and smooth tender
It is sliding
Wherein, above-mentioned fried bean curd preparation method, in step (6), the compressing pressure is not less than 110 kilograms, plus
15~20min of pressure.
Soft glutinous and flexible using fried bean curd thin skin obtained in the inventive method, loose property and epidermis glossiness are good, have
Strong beany flavour and salted cake fried in sesame oil taste.
The present invention is made further explanation and description below in conjunction with specific embodiment, but and is not so limited the present invention
Protection domain.
Embodiment 1
The preparation method of fried bean curd, the method specifically includes following steps：
(1) screen：Soybean is carried out into sieving to select, mouldy, shrivelled soya bean and other debris are picked；
(2) soak：After the soybean that will have been screened is cleaned with clear water, soaked than 1 ︰ 3 according still further to beans water quality；The time of immersion
For：Summer 6h, spring and autumn 12h, winter 24h；
(3) defibrination, filter pulp：Treat after the completion of step (2) immersion, soybean and soaking water are ground together, grinding is extremely ground for three times
Slurry granularity is 100~150 mesh, is then filtered twice, obtains giving birth to slurries；
(4) mashing off：To edible oil is added in above-mentioned raw slurries, the CO that flow is 12L/min is passed through2Gas, and in stirring
Under the conditions of raw slurries are brought rapidly up boiling 8min；The addition of the edible oil makes a living the 1.5% of grind slurries quality；
(5) solidify：Stop heating after boiling, continue to being passed through CO in slurries2Gas to slurry temperature is down to 75 DEG C, in nothing
Under the conditions of bacterium, taken food according to the 2.5% of slurry weight and carried out a slurry with magnesium chloride solution, point slurry finishes standing 15min, treats albumen
Solidification heel row completely removes yellow seriflux；
(6) it is molded：Will it is heavy slurry albumen infantees after carry out compacting dehydration, until be pressed into it is anhydrous ooze out, obtain bean curd；Compacting
Pressure be not less than 110 kilograms, pressurize 15min；
(7) cut, cool down：Above-mentioned bean curd is cut into thumbnail, thumbnail is laid in disk, the disk of thumbnail will be covered with
It is placed in full of N2Confined space, treat thumbnail cool down；The N2Temperature is 15 DEG C；Using N2Cooling thumbnail, can make bean curd
N is sucked in block2, softer after making its fried, foaming and intumescing is more preferable；
(8) it is fried：Thumbnail after above-mentioned cooling is put into 120 DEG C of oil cauldron into fried 9min minutes to rise, is then dragged for
Go out and fry 10min sizings in the high temperature oil cauldron for pour into 150 DEG C again；
(9) cool down, encapsulate：The good product of frying is placed on cool overnight in 0~Cool Room 4 DEG C, loads in vacuum packaging bag.
Embodiment 2
The preparation method of fried bean curd, the method specifically includes following steps：
(1) screen：Soybean is carried out into sieving to select, mouldy, shrivelled soya bean and other debris are picked；
(2) soak：After the soybean that will have been screened is cleaned with clear water, soaked than 1 ︰ 3 according still further to beans water quality；The time of immersion
For：Summer 6h, spring and autumn 12h, winter 24h；
(3) defibrination, filter pulp：Treat after the completion of step (2) immersion, soybean and soaking water are ground together, grinding is extremely ground for three times
Slurry granularity is 100~150 mesh, is then filtered three times, obtains giving birth to slurries；
(4) mashing off：To edible oil is added in above-mentioned raw slurries, the CO that flow is 15L/min is passed through2Gas, and in stirring
Under the conditions of raw slurries are brought rapidly up boiling 9min；The addition of the edible oil makes a living the 2.5% of grind slurries quality；
(5) solidify：Stop heating after boiling, continue to being passed through CO in slurries2Gas to slurry temperature is down to 78 DEG C, in nothing
Under the conditions of bacterium, taken food according to the 3.5% of slurry weight and carried out a slurry with magnesium chloride solution, point slurry finishes standing 13min, treats albumen
Solidification heel row completely removes yellow seriflux；
(6) it is molded：Will it is heavy slurry albumen infantees after carry out compacting dehydration, until be pressed into it is anhydrous ooze out, obtain bean curd；Compacting
Pressure be not less than 110 kilograms, pressurize 20min；
(7) cut, cool down：Above-mentioned bean curd is cut into thumbnail, thumbnail is laid in disk, the disk of thumbnail will be covered with
It is placed in full of N2Confined space, treat thumbnail cool down；The N2Temperature is 13 DEG C；Using N2Cooling thumbnail, can make bean curd
N is sucked in block2, softer after making its fried, foaming and intumescing is more preferable；
(8) it is fried：Thumbnail after above-mentioned cooling is put into 135 DEG C of oil cauldron into fried 7min minutes to rise, is then dragged for
Go out and fry 8min sizings in the high temperature oil cauldron for pour into 160 DEG C again；
(9) cool down, encapsulate：The good product of frying is placed on cool overnight in 0~Cool Room 4 DEG C, loads in vacuum packaging bag.
The above is the preferred embodiments of the present invention, it is noted that for a person skilled in the art, is not being taken off
On the premise of structure of the present invention, various modifications and improvements can be made, these should also be as being considered as protection scope of the present invention,
The practicality of these effects implemented all without the influence present invention and this patent.
Claims (5)
1. the preparation method of fried bean curd, it is characterised in that the method specifically includes following steps：
(1) screen：Soybean is carried out into sieving to select, mouldy, shrivelled soya bean and other debris are picked；
(2) soak：After the soybean that will have been screened is cleaned with clear water, soaked than 1 ︰ 3 according still further to beans water quality；
(3) defibrination, filter pulp：Treat after the completion of step (2) immersion, soybean and soaking water are ground together, grind three times to defibrination grain
It is 100~150 mesh to spend, and is then filtered at least twice, obtains giving birth to slurries；
(4) mashing off：To edible oil is added in above-mentioned raw slurries, CO is passed through2Gas, and under agitation rise raw slurries rapidly
Temperature boils 6~10min；
(5) solidify：Stop heating after boiling, continue to being passed through CO in slurries2Gas to slurry temperature is down to 70~80 DEG C, in nothing
Under the conditions of bacterium, taken food according to the 2.5~3.5% of slurry weight and carried out with magnesium chloride solution slurry, point slurry finish standing 10~
15min, treats that albumen solidifies heel row except yellow seriflux completely；
(6) it is molded：Will it is heavy slurry albumen infantees after carry out compacting dehydration, until be pressed into it is anhydrous ooze out, obtain bean curd；
(7) cut, cool down：Above-mentioned bean curd is cut into thumbnail, thumbnail is laid in disk, the disk that will be covered with thumbnail is placed in
Full of N2Confined space, treat thumbnail cool down；The N2Temperature is 10~15 DEG C；
(8) it is fried：Thumbnail after above-mentioned cooling is put into 115~135 DEG C of oil cauldron into fried 6~9min minutes to rise, so
Pull fried 8~10min sizings again in the high temperature oil cauldron for pour into 150~165 DEG C out afterwards；
(9) cool down, encapsulate：The good product of frying is placed on cool overnight in 0~Cool Room 4 DEG C, loads in vacuum packaging bag.
2. fried bean curd preparation method according to claim 1, it is characterised in that in step (2), the time of the immersion is：
5~7h of summer, 11~13h of spring and autumn, 23~25h of winter.
3. fried bean curd preparation method according to claim 1, it is characterised in that in step (4), the addition of the edible oil
The 0.5~3% of grind slurries quality of making a living.
4. fried bean curd preparation method according to claim 1, it is characterised in that in step (4) and (5), the CO2Gas
Intake is 10~15L/min.
5. fried bean curd preparation method according to claim 1, it is characterised in that in step (6), the compressing pressure
110 kilograms are not less than, pressurize 15~20min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201611263290.4A CN106720446A (en) | 2016-12-30 | 2016-12-30 | A kind of preparation method of fried bean curd |
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| CN201611263290.4A CN106720446A (en) | 2016-12-30 | 2016-12-30 | A kind of preparation method of fried bean curd |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107258917A (en) * | 2017-06-07 | 2017-10-20 | 东北农业大学 | A kind of preparation method of vacuum low-temperature frying bean curd puff |
| CN107495208A (en) * | 2017-08-24 | 2017-12-22 | 陈红珍 | A kind of black rice jujube raw material processing |
| CN108740052A (en) * | 2018-06-28 | 2018-11-06 | 松阳县水墨石仓农产品有限公司 | A kind of fried bean curd automatic production line |
| CN109645141A (en) * | 2019-01-07 | 2019-04-19 | 长沙牙痒痒食品有限公司 | A kind of new process for delaying bean product oxidation deterioration to reduce peroxide value |
| CN110063376A (en) * | 2018-01-22 | 2019-07-30 | 湖南湘勇盛农产品开发有限公司 | A kind of processing method of fried bean curd |
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| DE10000130C1 (en) * | 1998-08-04 | 2001-12-20 | Gut Zum Leben Nahrungsmittel V | Preparation of substance useful as food, e.g. tofu or milk protein substitute, cosmetic or cleanser involves making stirrable substance from crushed kernels or nuts and liquid, adding oil or liquefied fat and acidification |
| CN103461532A (en) * | 2013-09-30 | 2013-12-25 | 刘泽霖 | Method for manufacturing beancurd jelly containing passion fruits and pawpaw |
| CN104106605A (en) * | 2014-07-11 | 2014-10-22 | 无锡市长安阿三豆制品加工场 | Process for making fried bean curd |
| CN105994677A (en) * | 2016-06-27 | 2016-10-12 | 白宝顺 | Bean curd manufacturing process |
-
2016
- 2016-12-30 CN CN201611263290.4A patent/CN106720446A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE10000130C1 (en) * | 1998-08-04 | 2001-12-20 | Gut Zum Leben Nahrungsmittel V | Preparation of substance useful as food, e.g. tofu or milk protein substitute, cosmetic or cleanser involves making stirrable substance from crushed kernels or nuts and liquid, adding oil or liquefied fat and acidification |
| CN103461532A (en) * | 2013-09-30 | 2013-12-25 | 刘泽霖 | Method for manufacturing beancurd jelly containing passion fruits and pawpaw |
| CN104106605A (en) * | 2014-07-11 | 2014-10-22 | 无锡市长安阿三豆制品加工场 | Process for making fried bean curd |
| CN105994677A (en) * | 2016-06-27 | 2016-10-12 | 白宝顺 | Bean curd manufacturing process |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107258917A (en) * | 2017-06-07 | 2017-10-20 | 东北农业大学 | A kind of preparation method of vacuum low-temperature frying bean curd puff |
| CN107495208A (en) * | 2017-08-24 | 2017-12-22 | 陈红珍 | A kind of black rice jujube raw material processing |
| CN110063376A (en) * | 2018-01-22 | 2019-07-30 | 湖南湘勇盛农产品开发有限公司 | A kind of processing method of fried bean curd |
| CN108740052A (en) * | 2018-06-28 | 2018-11-06 | 松阳县水墨石仓农产品有限公司 | A kind of fried bean curd automatic production line |
| CN108740052B (en) * | 2018-06-28 | 2021-11-09 | 松阳县水墨石仓农产品有限公司 | Automatic production line for fried bean curd |
| CN109645141A (en) * | 2019-01-07 | 2019-04-19 | 长沙牙痒痒食品有限公司 | A kind of new process for delaying bean product oxidation deterioration to reduce peroxide value |
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Application publication date: 20170531 |