CN106720453A - 一种富硒黑豆豆干的制作方法 - Google Patents
一种富硒黑豆豆干的制作方法 Download PDFInfo
- Publication number
- CN106720453A CN106720453A CN201710206978.7A CN201710206978A CN106720453A CN 106720453 A CN106720453 A CN 106720453A CN 201710206978 A CN201710206978 A CN 201710206978A CN 106720453 A CN106720453 A CN 106720453A
- Authority
- CN
- China
- Prior art keywords
- selenium
- bean curd
- dried bean
- parts
- black soya
- 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
- 235000013527 bean curd Nutrition 0.000 title claims abstract description 51
- 239000011669 selenium Substances 0.000 title claims abstract description 46
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 title claims abstract description 44
- 229910052711 selenium Inorganic materials 0.000 title claims abstract description 44
- 235000010469 Glycine max Nutrition 0.000 title claims abstract description 42
- 244000068988 Glycine max Species 0.000 title claims abstract description 42
- 238000002360 preparation method Methods 0.000 title claims abstract description 14
- 239000002994 raw material Substances 0.000 claims abstract description 13
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 13
- 235000013547 stew Nutrition 0.000 claims abstract description 13
- 238000005360 mashing Methods 0.000 claims abstract description 9
- 239000002002 slurry Substances 0.000 claims abstract description 9
- 238000003860 storage Methods 0.000 claims abstract description 9
- 238000004519 manufacturing process Methods 0.000 claims abstract description 8
- 238000007654 immersion Methods 0.000 claims abstract description 5
- 238000004806 packaging method and process Methods 0.000 claims abstract description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 32
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 14
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 14
- 241001131796 Botaurus stellaris Species 0.000 claims description 8
- TWRXJAOTZQYOKJ-UHFFFAOYSA-L Magnesium chloride Chemical compound [Mg+2].[Cl-].[Cl-] TWRXJAOTZQYOKJ-UHFFFAOYSA-L 0.000 claims description 8
- 229910052736 halogen Inorganic materials 0.000 claims description 8
- 150000002367 halogens Chemical class 0.000 claims description 8
- 239000008267 milk Substances 0.000 claims description 8
- 210000004080 milk Anatomy 0.000 claims description 8
- 235000013336 milk Nutrition 0.000 claims description 8
- 235000014347 soups Nutrition 0.000 claims description 8
- 235000005911 diet Nutrition 0.000 claims description 7
- 230000000378 dietary effect Effects 0.000 claims description 6
- 239000000047 product Substances 0.000 claims description 6
- 239000003513 alkali Substances 0.000 claims description 5
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims description 4
- 235000017491 Bambusa tulda Nutrition 0.000 claims description 4
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 4
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 4
- 229920000742 Cotton Polymers 0.000 claims description 4
- 240000006927 Foeniculum vulgare Species 0.000 claims description 4
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 4
- 244000082204 Phyllostachys viridis Species 0.000 claims description 4
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims description 4
- 244000223014 Syzygium aromaticum Species 0.000 claims description 4
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims description 4
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 4
- 239000011425 bamboo Substances 0.000 claims description 4
- 210000004556 brain Anatomy 0.000 claims description 4
- 239000006227 byproduct Substances 0.000 claims description 4
- 235000013399 edible fruits Nutrition 0.000 claims description 4
- 239000004744 fabric Substances 0.000 claims description 4
- 238000001914 filtration Methods 0.000 claims description 4
- 238000010438 heat treatment Methods 0.000 claims description 4
- 229910001629 magnesium chloride Inorganic materials 0.000 claims description 4
- 235000013372 meat Nutrition 0.000 claims description 4
- 238000009928 pasteurization Methods 0.000 claims description 4
- 150000003839 salts Chemical class 0.000 claims description 4
- 238000012216 screening Methods 0.000 claims description 4
- 238000000926 separation method Methods 0.000 claims description 4
- 238000007493 shaping process Methods 0.000 claims description 4
- 230000001954 sterilising effect Effects 0.000 claims description 4
- 238000004659 sterilization and disinfection Methods 0.000 claims description 4
- 238000009461 vacuum packaging Methods 0.000 claims description 4
- 229910052799 carbon Inorganic materials 0.000 claims description 2
- 235000013305 food Nutrition 0.000 abstract description 11
- 230000036039 immunity Effects 0.000 abstract description 5
- 206010028980 Neoplasm Diseases 0.000 abstract description 4
- 201000011510 cancer Diseases 0.000 abstract description 4
- 230000001093 anti-cancer Effects 0.000 abstract description 3
- 235000001497 healthy food Nutrition 0.000 abstract description 3
- 235000015097 nutrients Nutrition 0.000 abstract description 2
- 241000282414 Homo sapiens Species 0.000 description 8
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 4
- 238000005516 engineering process Methods 0.000 description 3
- 230000006870 function Effects 0.000 description 3
- 230000036541 health Effects 0.000 description 3
- 230000009261 transgenic effect Effects 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 229930003427 Vitamin E Natural products 0.000 description 2
- 239000003963 antioxidant agent Substances 0.000 description 2
- 230000003078 antioxidant effect Effects 0.000 description 2
- 235000006708 antioxidants Nutrition 0.000 description 2
- 230000015572 biosynthetic process Effects 0.000 description 2
- 201000010099 disease Diseases 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 2
- NOESYZHRGYRDHS-UHFFFAOYSA-N insulin Chemical compound N1C(=O)C(NC(=O)C(CCC(N)=O)NC(=O)C(CCC(O)=O)NC(=O)C(C(C)C)NC(=O)C(NC(=O)CN)C(C)CC)CSSCC(C(NC(CO)C(=O)NC(CC(C)C)C(=O)NC(CC=2C=CC(O)=CC=2)C(=O)NC(CCC(N)=O)C(=O)NC(CC(C)C)C(=O)NC(CCC(O)=O)C(=O)NC(CC(N)=O)C(=O)NC(CC=2C=CC(O)=CC=2)C(=O)NC(CSSCC(NC(=O)C(C(C)C)NC(=O)C(CC(C)C)NC(=O)C(CC=2C=CC(O)=CC=2)NC(=O)C(CC(C)C)NC(=O)C(C)NC(=O)C(CCC(O)=O)NC(=O)C(C(C)C)NC(=O)C(CC(C)C)NC(=O)C(CC=2NC=NC=2)NC(=O)C(CO)NC(=O)CNC2=O)C(=O)NCC(=O)NC(CCC(O)=O)C(=O)NC(CCCNC(N)=N)C(=O)NCC(=O)NC(CC=3C=CC=CC=3)C(=O)NC(CC=3C=CC=CC=3)C(=O)NC(CC=3C=CC(O)=CC=3)C(=O)NC(C(C)O)C(=O)N3C(CCC3)C(=O)NC(CCCCN)C(=O)NC(C)C(O)=O)C(=O)NC(CC(N)=O)C(O)=O)=O)NC(=O)C(C(C)CC)NC(=O)C(CO)NC(=O)C(C(C)O)NC(=O)C1CSSCC2NC(=O)C(CC(C)C)NC(=O)C(NC(=O)C(CCC(N)=O)NC(=O)C(CC(N)=O)NC(=O)C(NC(=O)C(N)CC=1C=CC=CC=1)C(C)C)CC1=CN=CN1 NOESYZHRGYRDHS-UHFFFAOYSA-N 0.000 description 2
- 239000004576 sand Substances 0.000 description 2
- 239000011573 trace mineral Substances 0.000 description 2
- 235000013619 trace mineral Nutrition 0.000 description 2
- 235000019165 vitamin E Nutrition 0.000 description 2
- 229940046009 vitamin E Drugs 0.000 description 2
- 239000011709 vitamin E Substances 0.000 description 2
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- 201000001320 Atherosclerosis Diseases 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 208000002177 Cataract Diseases 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 108060003951 Immunoglobulin Proteins 0.000 description 1
- 206010061218 Inflammation Diseases 0.000 description 1
- 102000004877 Insulin Human genes 0.000 description 1
- 108090001061 Insulin Proteins 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 208000017442 Retinal disease Diseases 0.000 description 1
- 206010038923 Retinopathy Diseases 0.000 description 1
- 206010039921 Selenium deficiency Diseases 0.000 description 1
- 210000001744 T-lymphocyte Anatomy 0.000 description 1
- 208000007536 Thrombosis Diseases 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 244000098338 Triticum aestivum Species 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 229930003448 Vitamin K Natural products 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000004913 activation Effects 0.000 description 1
- 206010064930 age-related macular degeneration Diseases 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000002924 anti-infective effect Effects 0.000 description 1
- 230000002225 anti-radical effect Effects 0.000 description 1
- 230000000840 anti-viral effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000008827 biological function Effects 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 210000004027 cell Anatomy 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 230000000295 complement effect Effects 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 230000006378 damage Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 210000004220 fundus oculi Anatomy 0.000 description 1
- 230000036449 good health Effects 0.000 description 1
- 229910001385 heavy metal Inorganic materials 0.000 description 1
- 206010020718 hyperplasia Diseases 0.000 description 1
- 102000018358 immunoglobulin Human genes 0.000 description 1
- 230000004054 inflammatory process Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 229940125396 insulin Drugs 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 210000004153 islets of langerhan Anatomy 0.000 description 1
- 230000001665 lethal effect Effects 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 208000002780 macular degeneration Diseases 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000012528 membrane Substances 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 208000010125 myocardial infarction Diseases 0.000 description 1
- 208000001491 myopia Diseases 0.000 description 1
- 230000004379 myopia Effects 0.000 description 1
- 210000004493 neutrocyte Anatomy 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- SHUZOJHMOBOZST-UHFFFAOYSA-N phylloquinone Natural products CC(C)CCCCC(C)CCC(C)CCCC(=CCC1=C(C)C(=O)c2ccccc2C1=O)C SHUZOJHMOBOZST-UHFFFAOYSA-N 0.000 description 1
- 239000002574 poison Substances 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 210000002307 prostate Anatomy 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000012958 reprocessing Methods 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 239000002689 soil Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
- CEIZFXOZIQNICU-UHFFFAOYSA-N tenuazonic acid Chemical compound CCC(C)C1NC(=O)C(C(C)=O)=C1O CEIZFXOZIQNICU-UHFFFAOYSA-N 0.000 description 1
- 230000003612 virological effect Effects 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 235000019168 vitamin K Nutrition 0.000 description 1
- 239000011712 vitamin K Substances 0.000 description 1
- 150000003721 vitamin K derivatives Chemical class 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
- 229940046010 vitamin k Drugs 0.000 description 1
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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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
本发明涉及一种豆干的制作方法,尤其涉及一种富硒黑豆豆干的制作方法。该制作方法主要包括以下步骤:选取原料、浸泡、磨浆、煮浆、点浆、切块、卤制、滩凉、包装、杀菌和入库;本发明的富硒黑豆豆干采用独特的纯物理生产方式,最大程度保留黑豆的所含的有机硒和营养元素,实现了食品提供硒元素,增强免疫力,抗癌防癌的目的,满足人们日益增长的消费需求,提高全民的生活质量,推动健康食品的应用推广。
Description
(一)技术领域
本发明涉及一种豆干的制作方法,尤其涉及一种富硒黑豆豆干的制作方法。
(二)背景技术
硒是人体生命活动中必需的微量元素之一,是人体内的抗氧化剂,能提高人体免疫力,具有多种生物功能:(1)硒是食物源抗氧化剂,硒能消除人体内过多的氧自由基,防止细胞膜脂质过氧化的破坏,抗衰老,它的抗自由基作用是维生素E和维生素C的300-500倍;(2)能提高整体免疫力,具有辅助防癌功能;(3)能减低血脂、血压,防止动脉粥样硬化,减少血栓形成,缩小心肌梗塞面积;(4)硒能够调节维生素A、维生素C、维生素E、维生素K的吸收与利用,防止近视、白内障、视网膜病、眼底疾病、老年黄斑变性等疾病;(5)硒能代替胰岛素功能,激活胰岛细胞正常工作;(6)能提高前列腺局部抗感染能力,控制炎症,控制增生;(7)能清除体内垃圾,排除体内毒素,排出重金属毒物;(8)硒能促进T细胞和中性粒细胞的增殖和杀伤作用,促进免疫球蛋白的合成和抗体生成,增强人体抗病毒的能力,抑制病毒活化,减少脂褐斑的形成。
正常来说,成年人每日需补充膳食硒50-250μg。由于中国72%的土壤中缺硒,在天然食品中,作为主要粮食作物的小麦、大米、玉米等谷类作物硒含量均低于40μg/kg,国人日常的硒摄入量低于世界卫生组织推荐的50μg的最低摄入量,日硒摄入量只有30~45μg,低于日本、加拿大、美国等国家。
硒是人体必须的微量元素,补硒已成为当今一种新的养生之道。豆干是一种传统豆制品,是豆腐的再加工制品。豆干咸香爽口,硬中带韧,其营养丰富,含有大量蛋白质、脂肪、碳水化合物,还含有钙、磷、铁等多种人体所需的矿物质,是深受大家喜爱的一种食品。
现有豆干的生产技术,大多数采用转基因大豆作为原料,采用转基因油作为炸制油,经过油炸过程,添加了防腐剂和对人体有害的香精等物质,生产出的豆干存在安全隐患,对人体存在危害,而且硒含量低,不具有保健功能,这样功能单一的食品已经无法满足现代人们重视自我保健的生活需要。
(三)发明内容
本发明为了弥补现有技术的不足,提供了一种制作方法简单,健康绿色的富硒黑豆豆干的制作方法。
本发明是通过如下技术方案实现的:
一种富硒黑豆豆干的制作方法,其特征在于,主要包括以下步骤:
(1)选取原料:精选东明黄河滩区生产的绿色富硒黑豆,剔除烂豆、劣豆;
(2)浸泡:将选好的大豆用地下水浸泡,春秋季保持水温在5-15度,浸泡10-12小时;夏冬季保持水温在0-5度,浸泡5-7小时;
(3)磨浆:将浸泡好的大豆用磨浆机自动磨浆,采用二级物理机械过滤进行浆渣分离;
(4)煮浆:将豆浆加热到95-100℃,煮浆3-5分钟;
(5)点浆:用氯化镁和水按1:6的比例配置卤水,将卤水按比例掺入豆浆点制,点浆15-20分钟后破豆脑,用纯棉布包住,在1.5-2.0MPa的压力下进行物理压榨50-60分钟;
(6)切块:将包布解开,把成型豆干切块,并送阴凉避光区滩凉;
(7)卤制:在卤制锅中加入水和食用碱,原料配比重量份为每100份豆干,水为140-155份,食用碱为1份,控制水温在95-98℃进行卤制3-5分钟,捞出后放入冷水中冷却备用,将冷却好后的豆干放入卤汤中,控制温度在95-98℃卤制10-15分钟;
(8)滩凉:将豆干从卤制锅中捞出放到滩凉床上晾干吹净;
(9)包装:按产品规格要求,将豆干计量称重后用真空包装机抽真空包装;
(10)杀菌:采取巴氏杀菌法,在75-80℃下对包装好的豆干进行快速杀菌30-40分钟;
(11)入库:将杀菌并检验合格的产品,进行封装入库,并按照仓库管理规范进行标识、摆放、记录、储存。
所述步骤(7)中卤汤的原料配比为每100份豆干,水为140-155份,八角0.3-0.4份,桂皮0.24-0.28份,花椒0.16-0.23份,陈皮0.12-0.18份,小茴香0.2-0.3份,香果0.2-0.3份,香叶0.2-0.3份,草果0.4-0.5份,丁香0.08-0.12份,肉扣0.2-0.3份,食用盐4-6份。
所述富硒黑豆豆干的含硒量为286-292μg/kg。
本发明的有益效果是:
(1)本发明采用无油炸的独特生产工艺,原料采用东明黄河滩区无污染富硒黑豆,杜绝了有害物质产生,生产出无污染、健康绿色的富硒黑豆豆干,符合人民对健康保健食品的迫切需求;
(2)本发明采用独特的纯物理生产方式,最大程度保留黑豆的所含的有机硒和营养元素,实现了食品提供硒元素,增强免疫力,抗癌防癌的目的,满足人们日益增长的消费需求,提高全民的生活质量,推动健康食品的应用推广;
(3)本发明的富硒黑豆豆干制作方法简单,适于工业化生产。
(四)具体实施方式
下面结合具体实施例对本发明作进一步详细说明。
实施例一
富硒黑豆豆干的制作步骤为:
(1)选取原料:精选东明长兴黄河大堤以西的无污染、砂质壤土地种植非转基因富硒黑豆,剔除烂豆、劣豆;
(2)浸泡:将选好的大豆用地下水浸泡,春秋季保持水温在5-15度,浸泡10-12小时;
(3)磨浆:将浸泡好的大豆用磨浆机自动磨浆,采用二级物理机械过滤进行浆渣分离;
(4)煮浆:将豆浆加热到95℃,煮浆5分钟;
(5)点浆:用氯化镁和水按1:6的比例配置卤水,将卤水按比例掺入豆浆点制,点浆18分钟后破豆脑,用纯棉布包住,在1.6MPa的压力下进行物理压榨57分钟;
(6)切块:将包布解开,把成型豆干切块,并送阴凉避光区滩凉;
(7)卤制:在卤制锅中加入150份水和1份食用碱,放入100份豆干,控制水温在95-98℃进行卤制3分钟,捞出后放入冷水中冷却备用,将冷却好后的豆干放入卤汤中,控制温度在95-98℃卤制10分钟;卤汤由以下原料组成:水155份,八角0.3份,桂皮0.26份,花椒0.16份,陈皮0.13份,小茴香0.2份,香果0.2份,香叶0.3份,草果0.4份,丁香0.08份,肉扣0.2份,食用盐4份;
(8)滩凉:将豆干从卤制锅中捞出放到滩凉床上晾干吹净;
(9)包装:按产品规格要求,将豆干计量称重后用真空包装机抽真空包装;
(10)杀菌:采取巴氏杀菌法,在75-80℃下对包装好的豆干进行快速杀菌30分钟;
(11)入库:将杀菌并检验合格的产品,进行封装入库,并按照仓库管理规范进行标识、摆放、记录、储存。
所述富硒黑豆豆干的含硒量为286μg/kg。
实施例二
富硒黑豆豆干的制作步骤为:
(1)选取原料:精选东明长兴黄河大堤以西的无污染、砂质壤土地种植非转基因富硒黑豆,剔除烂豆、劣豆;
(2)浸泡:将选好的大豆用地下水浸泡,夏冬季保持水温在0-5度,浸泡5-7小时;
(3)磨浆:将浸泡好的大豆用磨浆机自动磨浆,采用二级物理机械过滤进行浆渣分离;
(4)煮浆:将豆浆加热到98℃,煮浆3分钟;
(5)点浆:用氯化镁和水按1:6的比例配置卤水,将卤水按比例掺入豆浆点制,点浆15分钟后破豆脑,用纯棉布包住,在2.0MPa的压力下进行物理压榨50分钟;
(6)切块:将包布解开,把成型豆干切块,并送阴凉避光区滩凉;
(7)卤制:在卤制锅中加入360份水,放入240份豆干和2.5份食用碱,控制水温在95-98℃进行卤制5分钟,捞出后放入冷水中冷却备用,将冷却好后的豆干放入卤汤中,控制温度在95-98℃卤制15分钟;卤汤由以下原料组成:水360份,八角0.7份,桂皮0.6份,花椒0.4份,陈皮0.35份,小茴香0.5份,香果0.6份,香叶0.6份,草果1.1份,丁香0.25份,肉扣0.5份,食用盐9.5份;
(8)滩凉:将豆干从卤制锅中捞出放到滩凉床上晾干吹净;
(9)包装:按产品规格要求,将豆干计量称重后用真空包装机抽真空包装;
(10)杀菌:采取巴氏杀菌法,在75-80℃下对包装好的豆干进行快速杀菌38分钟;
(11)入库:将杀菌并检验合格的产品,进行封装入库,并按照仓库管理规范进行标识、摆放、记录、储存。
所述富硒黑豆豆干的含硒量为290μg/kg。
本发明的富硒黑豆豆干采用独特的纯物理生产方式,最大程度保留黑豆的所含的有机硒和营养元素,实现了食品提供硒元素,增强免疫力,抗癌防癌的目的,满足人们日益增长的消费需求,提高全民的生活质量,推动健康食品的应用推广。
以上所述的实施例,只是本发明较优选的具体实施方式的几种,本领域的技术人员在本发明技术方案范围内进行的通常变化和替换都应包含在本发明的保护范围内。
Claims (3)
1.一种富硒黑豆豆干的制作方法,其特征在于,主要包括以下步骤:
(1)选取原料:精选东明黄河滩区生产的绿色富硒黑豆,剔除烂豆、劣豆;
(2)浸泡:将选好的大豆用地下水浸泡,春秋季保持水温在5-15度,浸泡10-12小时;夏冬季保持水温在0-5度,浸泡5-7小时;
(3)磨浆:将浸泡好的大豆用磨浆机自动磨浆,采用二级物理机械过滤进行浆渣分离;
(4)煮浆:将豆浆加热到95-100℃,煮浆3-5分钟;
(5)点浆:用氯化镁和水按1:6的比例配置卤水,将卤水按比例掺入豆浆点制,点浆15-20分钟后破豆脑,用纯棉布包住,在1.5-2.0MPa的压力下进行物理压榨50-60分钟;
(6)切块:将包布解开,把成型豆干切块,并送阴凉避光区滩凉;
(7)卤制:在卤制锅中加入水和食用碱,原料配比重量份为每100份豆干,水为140-155份,食用碱为1份,控制水温在95-98℃进行卤制3-5分钟,捞出后放入冷水中冷却备用,将冷却好后的豆干放入卤汤中,控制温度在95-98℃卤制10-15分钟;
(8)滩凉:将豆干从卤制锅中捞出放到滩凉床上晾干吹净;
(9)包装:按产品规格要求,将豆干计量称重后用真空包装机抽真空包装;
(10)杀菌:采取巴氏杀菌法,在75-80℃下对包装好的豆干进行快速杀菌30-40分钟;
(11)入库:将杀菌并检验合格的产品,进行封装入库,并按照仓库管理规范进行标识、摆放、记录、储存。
2.根据权利要求1所述的富硒黑豆豆干的制作方法,其特征在于,所述步骤(7)中卤汤的原料配比为每100份豆干,水为140-155份,八角0.3-0.4份,桂皮0.24-0.28份,花椒0.16-0.23份,陈皮0.12-0.18份,小茴香0.2-0.3份,香果0.2-0.3份,香叶0.2-0.3份,草果0.4-0.5份,丁香0.08-0.12份,肉扣0.2-0.3份,食用盐4-6份。
3.根据权利要求1所述的富硒黑豆豆干的制作方法,其特征在于:所述富硒黑豆豆干的含硒量为286-292μg/kg。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201710206978.7A CN106720453A (zh) | 2017-03-31 | 2017-03-31 | 一种富硒黑豆豆干的制作方法 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201710206978.7A CN106720453A (zh) | 2017-03-31 | 2017-03-31 | 一种富硒黑豆豆干的制作方法 |
Publications (1)
Publication Number | Publication Date |
---|---|
CN106720453A true CN106720453A (zh) | 2017-05-31 |
Family
ID=58965629
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201710206978.7A Pending CN106720453A (zh) | 2017-03-31 | 2017-03-31 | 一种富硒黑豆豆干的制作方法 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN106720453A (zh) |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN107361154A (zh) * | 2017-07-15 | 2017-11-21 | 合肥市凤落河豆制食品有限公司 | 一种富硒酱干的制备方法 |
CN107668217A (zh) * | 2017-11-10 | 2018-02-09 | 重庆市川瑞俞厨食品有限公司 | 豆干的加工工艺 |
Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN1078868A (zh) * | 1992-05-20 | 1993-12-01 | 张海琳 | 一种保健豆制品的制作方法 |
CN103478286A (zh) * | 2013-10-16 | 2014-01-01 | 唐照保 | 一种茶干的制作方法 |
CN103651929A (zh) * | 2013-11-19 | 2014-03-26 | 南乐县道德金农产品开发有限公司 | 一种豆干制备工艺 |
CN105494682A (zh) * | 2015-12-30 | 2016-04-20 | 袁梅芳 | 茶干的制作方法 |
-
2017
- 2017-03-31 CN CN201710206978.7A patent/CN106720453A/zh active Pending
Patent Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN1078868A (zh) * | 1992-05-20 | 1993-12-01 | 张海琳 | 一种保健豆制品的制作方法 |
CN103478286A (zh) * | 2013-10-16 | 2014-01-01 | 唐照保 | 一种茶干的制作方法 |
CN103651929A (zh) * | 2013-11-19 | 2014-03-26 | 南乐县道德金农产品开发有限公司 | 一种豆干制备工艺 |
CN105494682A (zh) * | 2015-12-30 | 2016-04-20 | 袁梅芳 | 茶干的制作方法 |
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN107361154A (zh) * | 2017-07-15 | 2017-11-21 | 合肥市凤落河豆制食品有限公司 | 一种富硒酱干的制备方法 |
CN107668217A (zh) * | 2017-11-10 | 2018-02-09 | 重庆市川瑞俞厨食品有限公司 | 豆干的加工工艺 |
CN107668217B (zh) * | 2017-11-10 | 2021-04-27 | 重庆市川瑞俞厨食品有限公司 | 豆干的加工工艺 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
KR101275762B1 (ko) | 산야초 효소를 이용한 닭고기 숙성 방법 및 숙성된 닭고기 | |
CN103932105B (zh) | 一种脆皮山芋果及其制备方法 | |
CN104351795A (zh) | 一种辅助降血压代餐粉及其制备方法 | |
CN103609988B (zh) | 辣木蔬菜纸及其制备方法 | |
CN106722065A (zh) | 一种玉米粉的制备方法 | |
CN103947964A (zh) | 一种橙肉泥山芋果及其制备方法 | |
CN109645416A (zh) | 一种羊肚菌鸡汤及其制备方法 | |
CN105819958A (zh) | 一种玉米种植营养液及其应用 | |
CN106720453A (zh) | 一种富硒黑豆豆干的制作方法 | |
CN104489635A (zh) | 一种素肉蘑菇酱及其制备方法 | |
KR20090011984A (ko) | 민들레 침출차 조성물과 그 제조방법 및 액상추출차의 제조방법 | |
KR20110080686A (ko) | 달콤한 향미의 미세(微細)한 후코이단을 함유하는 마른김(海苔) 조성물과 그 제조방법 | |
CN103948102A (zh) | 非浓缩紫薯原汁生产方法 | |
KR100884844B1 (ko) | 새콤달콤한 콜라겐 비타 사과 녹차 조성물 및 그 제조방법 | |
CN103222588A (zh) | 一种灰灰菜鸡骨泥营养挂面及其制备方法 | |
CN105724582A (zh) | 一种速溶红豆奶茶 | |
CN103549393A (zh) | 一种酱制茶树菇的制备方法 | |
CN109845976A (zh) | 一种清香型素食香肠及其制备方法 | |
CN109393264A (zh) | 一种三酶法全葛根豆芽复合饮料及其制备工艺 | |
CN103704673A (zh) | 一种牛肉芝麻酱及其制备方法 | |
CN103798493A (zh) | 一种使用超声波脱苦的柚子蜜饯 | |
CN103549400A (zh) | 一种酱制干巴菌的制备方法 | |
KR101504060B1 (ko) | 갈아만든 채소반 제조방법 | |
CN106261552A (zh) | 香芋干米粉及其生产方法 | |
CN103519159A (zh) | 一种酱制鸡枞菌的制备方法 |
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 |
Application publication date: 20170531 |
|
RJ01 | Rejection of invention patent application after publication |