CN106942390A - A kind of lobster tail fermented bean curd base workshop section production technology - Google Patents
A kind of lobster tail fermented bean curd base workshop section production technology Download PDFInfo
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- CN106942390A CN106942390A CN201710292859.8A CN201710292859A CN106942390A CN 106942390 A CN106942390 A CN 106942390A CN 201710292859 A CN201710292859 A CN 201710292859A CN 106942390 A CN106942390 A CN 106942390A
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- bean curd
- beans
- fermented bean
- openpore
- bean
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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
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Abstract
The invention discloses a kind of lobster tail fermented bean curd base workshop section production technology, including Soybean Pretreatment, scientific method point slurry is carried out to cooked beans slurrying, lobster tail fermented bean curd blank-making technology of the present invention is compared with traditional handicraft, shorten fabrication cycle, the fermented bean curd produced more soft exquisiteness of quality compared with traditional fermented bean curd makes is caused using science preparation method, local flavor is dense long, amino acid simultaneously containing 18 kinds of needed by human body, with higher nutritive value.
Description
Technical field
The present invention relates to food production field, specifically a kind of lobster tail fermented bean curd base workshop section production technology.
Background technology
Freshwater crayfish, delicious meat, unique flavor, with abundant nutritive value, high protein, low fat, low courage are consolidated
Alcohol, is a good food.Current cray relies on the characteristics of its is nutritious and quality-high and inexpensive, becomes and endures national people to the fullest extent
The delicious food welcoming and like.But, this food is all cooked using only common frying production method for a long time, and existing
Burning is now eaten, and edible very inconvenient, while the another name of fermented bean curd has fermented bean curd, fermented bean curd and fermented bean curd etc., the production of fermented bean curd is by me
State's invention, there is thousands of years of production history in China.Fermented bean curd is using bean curd as fermentation substrate, in one or more micro- lifes
Under enzyme system synergy secreted by thing, generation amino acid, peptide, monose and low is hydrolyzed in the protein and starch contained by it
Glycan etc., is greatly improved its nutritive value.The problem of traditional production of preserved beancurd technique is present is also a lot：Production fermentation is bullied
Wait and ambient influnence is big, unstable product quality, ferment is generally 3 to 6 months after fermented bean curd, and semi-finished product space-consuming is big, to expansion
Production scale brings difficulty.The production of traditional fermented bean curd will be by the series of process processes such as early stage cultivation and later stage fermentation, fermentation
Excessive cycle, cost is relative to be improved.To shorten fermentation period as far as possible, production efficiency is improved, it is necessary to which we explore new
Production of preserved beancurd technique.
The content of the invention
It is an object of the invention to provide a kind of lobster tail fermented bean curd base workshop section production technology.
In order to solve the problems, such as background technology, the present invention uses following technical scheme：A kind of lobster tail fermented bean curd base workshop section life
Production. art, including following operating procedure：
1) soybean is handled：Impurity in soybean is removed first, it is ensured that the fineness degree that product health, beans are pasted is consistent and grinding
Normally use；
2) raw material is received：Soybean uses after must being weighed, and perform receive feed intake quantity record；
3) soybeans soaking：Soaking bean water consumption (beans and water ratio) 1：3.5-4.0 are advisable；
4) beans are ground：Beans enter mill suitably with water, and beans paste fineness degree hand is touched no coarse grain sense and is advisable, and pulping rate should be controlled 1：10—
12 be standard, and the concentration of slurry controls 8-9 ° of B é.
5) mashing off：Boiler pressure maintains 2.5-3Pa, takes 15-25 minutes, makes protein moderately denaturation, while by dragon
Peeled shrimp is beaten, and does not stop to be stirred while being injected into pasty state after 60-80 DEG C of heating；；
6) filter pulp：Ripe soya-bean milk should be filtered once with 70-90 mesh with upper screen cloth, bean dregs in soya-bean milk are removed, to ensure fermented bean curd
Quality；
7) point slurry：The product temperature of soya-bean milk must be controlled between 85-90 DEG C, and bittern concentration is controlled in 15-16 ° of B é.
8) squeezed on：Unnecessary yellow swill during crouching brain is pumped, beans brain gently and is effectively smashed to pieces, rapid upper squeezing and bag bean curd,
Make bean curd thermal normal, openpore thickness is controlled with operating experience；
9) squeeze：It is first light to extrude water in squeezing, then slowly pressurize, moisture content, openpore moisture content one in strict control openpore
As be 70-72% between, between green grass or young crops side 68-70%；
10) block is drawn：Whole plate openpore is ajusted, must not be crooked, drawing the necessary cubic N/D of the block shape after block can be as symbol
Close the openpore of specification；
11) take off squeeze and draw a block personnel should first wash one's hands, sterilize after operation, to prevent living contaminants；
12) after base terminates, to mill, mashing off cylinder, squeeze bed, Bao Fangbu, squeeze plate, draw the instrument such as knife be intended to clean up, it is cool
It is dry, so that next day uses；
Preferably, soak time is in described soybeans soaking step：Winter is 12-16 hours, and spring and autumn is 8-12
Hour, summer is 6-8 hours, and bubble beans quality is using bean cotyledon separately in chrysanthemum type as maturation.
Preferably, want slow and uniform during the described lower halogen selected in slurry operating process, accomplish that bean curd is unanimous between the higher and lower levels in cylinder, point
Cylinder terminates, vatting 5-10 minutes, then carries out turning cylinder yellow swill to appear, allows its natural sinking crouching brain 5-10 minutes.
In summary, this invention has the beneficial effect that：Fermented bean curd blank-making technology of the present invention shortens and made compared with traditional handicraft
In the cycle, make it that the traditional fermented bean curd of the fermented bean curd produced makes using science preparation method and compare the more soft exquisiteness of quality, local flavor is dense
It is long, the amino acid simultaneously containing 18 kinds of needed by human body, with higher nutritive value.
Embodiment
Embodiment one
A kind of lobster tail fermented bean curd base workshop section production technology, including following operating procedure：
1) soybean is handled：Impurity in soybean is removed first, it is ensured that the fineness degree that product health, beans are pasted is consistent and grinding
Normally use；
2) raw material is received：Soybean uses after must being weighed, and perform receive feed intake quantity record；
3) soybeans soaking：Soaking bean water consumption (beans and water ratio) 1：3.5 are advisable；
4) beans are ground：Beans enter mill suitably with water, and beans paste fineness degree hand is touched no coarse grain sense and is advisable, and pulping rate should be controlled 1：10 are
Standard, the concentration of slurry controls 8 ° of B é.
5) mashing off：Boiler pressure maintains 2.5Pa, takes 15 minutes, makes protein moderately denaturation, while lobster tail is entered
Row mashing, does not stop to be stirred while being injected into pasty state after 60 DEG C of heating；
6) filter pulp：Ripe soya-bean milk should be filtered once with 70 mesh with upper screen cloth, bean dregs in soya-bean milk are removed, to ensure fermented bean curd matter
Amount；
7) point slurry：The product temperature of soya-bean milk must be controlled between 85 DEG C, and bittern concentration is controlled in 15 ° of B é.
8) squeezed on：Unnecessary yellow swill during crouching brain is pumped, beans brain gently and is effectively smashed to pieces, rapid upper squeezing and bag bean curd,
Make bean curd thermal normal, openpore thickness is controlled with operating experience；
9) squeeze：It is first light to extrude water in squeezing, then slowly pressurize, moisture content, openpore moisture content one in strict control openpore
As be 70% between, between green grass or young crops side 68%；
10) block is drawn：Whole plate openpore is ajusted, must not be crooked, drawing the necessary cubic N/D of the block shape after block can be as symbol
Close the openpore of specification；
11) take off squeeze and draw a block personnel should first wash one's hands, sterilize after operation, to prevent living contaminants；
12) after base terminates, to mill, mashing off cylinder, squeeze bed, Bao Fangbu, squeeze plate, draw the instrument such as knife be intended to clean up, it is cool
It is dry, so that next day uses；
Preferably, soak time is in described soybeans soaking step：Winter is 12 hours, and spring and autumn is 8 hours, summer
For 6 hours, bubble beans quality was using bean cotyledon separately in chrysanthemum type as maturation.
Preferably, want slow and uniform during the described lower halogen selected in slurry operating process, accomplish that bean curd is unanimous between the higher and lower levels in cylinder, point
Cylinder terminates, vatting 5 minutes, then carries out turning cylinder yellow swill to appear, allows its natural sinking crouching brain 5 minutes.
Embodiment two
A kind of lobster tail fermented bean curd base workshop section production technology, including following operating procedure：
1) soybean is handled：Impurity in soybean is removed first, it is ensured that the fineness degree that product health, beans are pasted is consistent and grinding
Normally use；
2) raw material is received：Soybean uses after must being weighed, and perform receive feed intake quantity record；
3) soybeans soaking：Soaking bean water consumption (beans and water ratio) 1：4.0 are advisable；
4) beans are ground：Beans enter mill suitably with water, and beans paste fineness degree hand is touched no coarse grain sense and is advisable, and pulping rate should be controlled 1：12 are
Standard, the concentration of slurry controls 9 ° of B é.
5) mashing off：Boiler pressure maintains 3Pa, takes 25 minutes or so, makes protein moderately denaturation, while by lobster tail
It is beaten, does not stop to be stirred while being injected into pasty state after 80 DEG C of heating；
6) filter pulp：Ripe soya-bean milk should be filtered once with 90 mesh with upper screen cloth, bean dregs in soya-bean milk are removed, to ensure fermented bean curd matter
Amount；
7) point slurry：The product temperature of soya-bean milk must be controlled between 90 DEG C, and bittern concentration is controlled in 16 ° of B é.
8) squeezed on：Unnecessary yellow swill during crouching brain is pumped, beans brain gently and is effectively smashed to pieces, rapid upper squeezing and bag bean curd,
Make bean curd thermal normal, openpore thickness is controlled with operating experience；
9) squeeze：It is first light to extrude water in squeezing, then slowly pressurize, moisture content, openpore moisture content one in strict control openpore
As be 72% between, between green grass or young crops side 70%；
10) block is drawn：Whole plate openpore is ajusted, must not be crooked, drawing the necessary cubic N/D of the block shape after block can be as symbol
Close the openpore of specification；
11) take off squeeze and draw a block personnel should first wash one's hands, sterilize after operation, to prevent living contaminants；
12) after base terminates, to mill, mashing off cylinder, squeeze bed, Bao Fangbu, squeeze plate, draw the instrument such as knife be intended to clean up, it is cool
It is dry, so that next day uses；
Preferably, soak time is in described soybeans soaking step：Winter is 16 hours, and spring and autumn is 12 hours, summer
Season is 8 hours, and bubble beans quality is using bean cotyledon separately in chrysanthemum type as maturation.
Preferably, want slow and uniform during the described lower halogen selected in slurry operating process, accomplish that bean curd is unanimous between the higher and lower levels in cylinder, point
Cylinder terminates, vatting 10 minutes, then carries out turning cylinder yellow swill to appear, allows its natural sinking crouching brain 10 minutes.
Embodiment three
A kind of lobster tail fermented bean curd base workshop section production technology, including following operating procedure：
1) soybean is handled：Impurity in soybean is removed first, it is ensured that the fineness degree that product health, beans are pasted is consistent and grinding
Normally use；
2) raw material is received：Soybean uses after must being weighed, and perform receive feed intake quantity record；
3) soybeans soaking：Soaking bean water consumption (beans and water ratio) 1：3.8 are advisable；
4) beans are ground：Beans enter mill suitably with water, and beans paste fineness degree hand is touched no coarse grain sense and is advisable, and pulping rate should be controlled 1：11 are
Standard, the concentration of slurry controls 8.5 ° of B é.
5) mashing off：Boiler pressure maintains 3Pa, takes 20 minutes or so, makes protein moderately denaturation, while by lobster tail
It is beaten, does not stop to be stirred while being injected into pasty state after 70 DEG C of heating；
6) filter pulp：Ripe soya-bean milk should be filtered once with 86 mesh with upper screen cloth, bean dregs in soya-bean milk are removed, to ensure fermented bean curd matter
Amount；
7) point slurry：The product temperature of soya-bean milk must be controlled between 90 DEG C, and bittern concentration is controlled in 16 ° of B é.
8) squeezed on：Unnecessary yellow swill during crouching brain is pumped, beans brain gently and is effectively smashed to pieces, rapid upper squeezing and bag bean curd,
Make bean curd thermal normal, openpore thickness is controlled with operating experience；
9) squeeze：It is first light to extrude water in squeezing, then slowly pressurize, moisture content, openpore moisture content one in strict control openpore
As be 71% between, between green grass or young crops side 69%；
10) block is drawn：Whole plate openpore is ajusted, must not be crooked, drawing the necessary cubic N/D of the block shape after block can be as symbol
Close the openpore of specification；
11) take off squeeze and draw a block personnel should first wash one's hands, sterilize after operation, to prevent living contaminants；
12) after base terminates, to mill, mashing off cylinder, squeeze bed, Bao Fangbu, squeeze plate, draw the instrument such as knife be intended to clean up, it is cool
It is dry, so that next day uses；
Preferably, soak time is in described soybeans soaking step：Winter is 14 hours, and spring and autumn is 10 hours, summer
Season is 7 hours, and bubble beans quality is using bean cotyledon separately in chrysanthemum type as maturation.
Preferably, want slow and uniform during the described lower halogen selected in slurry operating process, accomplish that bean curd is unanimous between the higher and lower levels in cylinder, point
Cylinder terminates, vatting 10 minutes, then carries out turning cylinder yellow swill to appear, allows its natural sinking crouching brain 10 minutes.
Moreover, it will be appreciated that although the present specification is described in terms of embodiments, not each embodiment is only wrapped
Containing an independent technical scheme, this narrating mode of specification is only that for clarity, those skilled in the art should
Using specification as an entirety, the technical solutions in the various embodiments may also be suitably combined, forms those skilled in the art
It may be appreciated other embodiment.
Claims (3)
1. a kind of lobster tail fermented bean curd base workshop section production technology, it is characterised in that including following operating procedure：
1) soybean is handled：Impurity in soybean is removed first, it is ensured that the fineness degree that product health, beans are pasted is consistent and grinding normal
Use；
2) raw material is received：Soybean uses after must being weighed, and perform receive feed intake quantity record；
3) soybeans soaking：Soaking bean water amount ratio is 1：3.5-4.0 are advisable；
4) beans are ground：Beans enter mill suitably with water, and beans paste fineness degree hand is touched no coarse grain sense and is advisable, and pulping rate should be controlled 1：10-12 are
Standard, the concentration of slurry controls 8-9 ° of B é.
5) mashing off：Boiler pressure maintains 2.5-3Pa, takes 15-25 minutes, makes protein moderately denaturation, while by lobster tail
It is beaten, does not stop to be stirred while being injected into pasty state after 60-80 DEG C of heating；
6) filter pulp：Ripe soya-bean milk should be filtered once with 70-90 mesh with upper screen cloth, bean dregs in soya-bean milk are removed, to ensure sufu quality；
7) point slurry：The product temperature of soya-bean milk must be controlled between 85-90 DEG C, and bittern concentration is controlled in 15-16 ° of B é；
8) squeezed on：Unnecessary yellow swill during crouching brain is pumped, beans brain gently and is effectively smashed to pieces, rapid upper squeezing and bag bean curd make beans
Rotten thermal is normal, and openpore thickness is controlled with operating experience；
9) squeeze：It is first light to extrude water in squeezing, then slowly pressurize, moisture content in strict control openpore, openpore moisture content is generally
Between 70-72%, between green grass or young crops side 68-70%；
10) block is drawn：Whole plate openpore is ajusted, must not be crooked, draw the block shape after block must four directions N/D can be as meeting rule
The openpore of lattice；
11) take off squeeze and draw a block personnel should first wash one's hands, sterilize after operation, to prevent living contaminants；
12) after base terminates, to mill, mashing off cylinder, squeeze bed, Bao Fangbu, squeeze plate, draw the instrument such as knife be intended to clean up, airing, with
Bowel frequency day is used.
2. a kind of lobster tail fermented bean curd base workshop section production technology according to claim 1, it is characterised in that：Described soybean
Soak time is in soaking step：Winter is 12-16 hours, and spring and autumn is 8-12 hours, and summer is 6-8 hours, steeps beans matter
Amount is using bean cotyledon separately in chrysanthemum type as maturation.
3. a kind of lobster tail fermented bean curd base workshop section production technology according to claim 1, it is characterised in that：Described point slurry
Want slow and uniform during lower halogen in operating process, accomplish that bean curd is unanimous between the higher and lower levels in cylinder, point cylinder terminates, vatting 5-10 minutes, then enters
Row turns cylinder yellow swill to appear, allows its natural sinking crouching brain 5-10 minutes.
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| CN201710292859.8A CN106942390A (en) | 2017-04-28 | 2017-04-28 | A kind of lobster tail fermented bean curd base workshop section production technology |
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| CN201710292859.8A CN106942390A (en) | 2017-04-28 | 2017-04-28 | A kind of lobster tail fermented bean curd base workshop section production technology |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108967555A (en) * | 2018-02-27 | 2018-12-11 | 广东美味鲜调味食品有限公司 | A kind of method in bacillus cereus source and breeding in control production of preserved beancurd |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103478285A (en) * | 2013-09-30 | 2014-01-01 | 宾婧羽 | Method for preparing fermented bean curd containing jackfruit |
| CN106234614A (en) * | 2016-08-02 | 2016-12-21 | 绍兴咸亨食品股份有限公司 | A kind of processing technology of dry scallop fermented bean curd |
-
2017
- 2017-04-28 CN CN201710292859.8A patent/CN106942390A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103478285A (en) * | 2013-09-30 | 2014-01-01 | 宾婧羽 | Method for preparing fermented bean curd containing jackfruit |
| CN106234614A (en) * | 2016-08-02 | 2016-12-21 | 绍兴咸亨食品股份有限公司 | A kind of processing technology of dry scallop fermented bean curd |
Non-Patent Citations (1)
| Title |
|---|
| 王瑞芝: "《中国腐乳酿造》", 30 April 1998, 中国轻工业出版社 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108967555A (en) * | 2018-02-27 | 2018-12-11 | 广东美味鲜调味食品有限公司 | A kind of method in bacillus cereus source and breeding in control production of preserved beancurd |
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