CN106954681A - The processing technology of walnut dried bean curd - Google Patents

The processing technology of walnut dried bean curd Download PDF

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Publication number
CN106954681A
CN106954681A CN201710264173.8A CN201710264173A CN106954681A CN 106954681 A CN106954681 A CN 106954681A CN 201710264173 A CN201710264173 A CN 201710264173A CN 106954681 A CN106954681 A CN 106954681A
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China
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embryo
bean curd
dried bean
cut
stew
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CN201710264173.8A
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何国卿
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Guizhou Jian Yuan Food Technology Co Ltd
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Guizhou Jian Yuan Food Technology Co Ltd
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Priority to CN201710264173.8A priority Critical patent/CN106954681A/en
Publication of CN106954681A publication Critical patent/CN106954681A/en
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23CDAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C20/00Cheese substitutes
    • A23C20/02Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates
    • A23C20/025Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates mainly containing proteins from pulses or oilseeds

Abstract

The invention discloses a kind of processing technology of walnut dried bean curd, including embryo processed, and --- refrigeration --- cuts embryo --- stew in soy sauce --- baking --- spice.The problem of present invention solves the poor taste of existing dried bean curd presence, taste is single.

Description

The processing technology of walnut dried bean curd
Technical field
The invention mainly relates to food and preparation method thereof technical field, more particularly to a kind of processing side of walnut dried bean curd Method.
Background technology
Dried bean curd is one of famous snack, and deep to be liked by everybody, its golden yellow color, quality is tender, and more preferably, dried bean curd is cold food The reprocessing product of dried bean curd, dried bean curd is nutritious, it is hard in it is tough, put not bad long, it not only contains a large amount of protein, fat, carbon Hydrate, the mineral matter also containing a variety of needed by human body such as calcium, phosphorus, iron, are described as in " vegetarian ham ", dried bean curd containing substantial amounts of Vegetable protein, diabetes patient can also trust edible.
Because there is dried bean curd better nutritivity to be worth and edibility, therefore the processing technology of dried bean curd is also increasing, such as public The preparation method that the number of opening discloses dried bean curd for CN105076478A patent document, its operating procedure includes:Take auxiliary and condiment and Chinese medicine auxiliary material, auxiliary and condiment includes salt, ginger, garlic, Chinese prickly ash, capsicum, anise, cassia bark, fennel, spiceleaf and vanilla, Chinese medicine auxiliary material Including the root of Dahurain angelica, cardamom, the bighead atractylodes rhizome, lily, the wind-weed, the Radix Astragali, Radix Codonopsis, Radix Angelicae Sinensis, cloves, cassia twig, halogen raw material is obtained, it is standby;Make core material: Take to add water after red bean, mung bean, adlay and pea, crushing and boil, obtain core material cream, it is standby;Make beans base:It is fabricated to the upper and lower It is core material layer side stratiform beans base to be dried bean curd layer, middle level;Again by blank, stew in soy sauce, fried, inspection, packaging, finished product is obtained.This hair The bright technical problem to be solved is to provide that a kind of taste is abundant, the preparation method with beauty treatment, the dried bean curd for airway dysfunction of enriching blood, carry. Although the preparation method of the dried bean curd effectively raises effect that the health-care effect of dried bean curd makes it have beauty treatment, enriches blood, carries gas, But it is due to contain substantial amounts of traditional Chinese medicine ingredients in raw material so that the dried bean curd prepared cannot be guaranteed in terms of taste, one Determine the dried bean curd prepared can be caused to have bitter taste in degree.
And for example Publication No. CN104222307A patent document discloses a kind of dried bean curd, by the raw material group of following parts by weight Into:Water 49%-53%, soybean 45%-48%, monosodium glutamate 0.5%-1%, salt 1%-2%, coagulator 0.3%-0.8%, froth breaking Agent 0.1%-0.2%, spices 0.25%-0.6%.First soybean is carried out at immersion with sodium acid carbonate and cysteine mixed solution Reason, is carrying out boiling step, can reduce fishy smell composition therein, can also obtain the Soybean Peptide of low molecule amount, make what is be eventually fabricated The characteristics of dried bean curd piece has excellent taste, with certain nutritive value.
The preparation of the dried bean curd has continued the problem of traditional processing method also effectively overcomes fishy smell composition, but exists Taste is single, it is impossible to meet requirement of the different regions crowd to dried bean curd taste.
As from the foregoing, although existing dried bean curd and its processing technology are very diversified, but all generally existing dried bean curd elasticity Difference, the problem of taste is single, mouthfeel is poor, nutrition and taste can not be taken into account.
The content of the invention
The invention is intended to provide a kind of processing technology of walnut dried bean curd, to solve poor taste, the taste that existing dried bean curd is present Single the problem of.
Patent formula:The processing technology of walnut dried bean curd in this programme, its step is followed successively by:
--- refrigeration --- cuts embryo --- stew in soy sauce --- baking to embryo processed;
Embryo technique wherein processed:
1st, various raw materials needed for weighing up in advance, raw material has soybean protein isolate, ice, water, salad oil, TG enzymes, cassava denaturation Starch, walnut kernel;
2nd, first ice, water are poured into cutmixer, adds soybean protein isolate and open to slowly run and shift to after 2min at a high speed Rotate, cut mix after 5.5-6min altogether, be slow added into salad oil and rotate 5-6min, be eventually adding TG enzymes, cassava modified starch, core Peach kernel, which is cut to mix, go out after 1min embryo sabot;
3rd, the semi-finished product after mixing will be cut to pour into stainless steel disc;
Wherein refrigerate technique:
1st, the clean stainless steel disc and plastic foil disinfected is taken out, plastic foil is attached on stainless steel disc, and in plastic foil One layer of uniform edible oil of upper painting;The semi-finished product after mixing will be cut again being put into stainless steel disc, beans embryo is made;
2nd, beans embryo is put into 6-8 DEG C of refrigerating chamber and stands 10-12 hours, often disk can not be overlapping;
Wherein cut embryo technique:
1st, carry out cutting embryo according to dried bean curd specification;
2nd, the embryo material cut is loaded with plastic crate, plastic crate must could be used after cleaning and sterilizing;
Wherein stew in soy sauce technique:
1st, bittern is boiled:According to the mass fraction, 250-255 parts of water, 5-7 parts of five-spice powder, edible salt are added in jacketed pan 5-6 parts, 2-3 parts of white sugar, 0.5-0.6 parts of monosodium glutamate boils 20-30min, removed slag, and material water is made;
2nd, blanking:Embryo material is put into the material water of 1.3-1.5 times of weight after cooking, add 290-310ml dark soy sauce stew in soy sauces;Turn down steaming Steam valve door keeps inwall crack, and temperature maintains 85-90 degree, and the stew in soy sauce time, which is maintained at during 70-90min, stew in soy sauce, needs every 8- 10min agitations embryo material is once;
Wherein baking process:
1st, baking box is preheated:Baking box is preheated to 80-83 DEG C by 30min in advance;
2nd, the good beans embryo of stew in soy sauce is put into dryer and toasted, beans embryo need to be laid on dryer;
3rd, drying temperature control is at 80-83 DEG C, and baking box rotating speed is controlled in 27-31HZ, and baking time is maintained at 39-41min, Beans embryo surface is baked to without the globule, is slightly shunk;
4th, embryo is connect:The beans embryo dried, mouthful is caught going out embryo, plastic crate liftoff must be placed with plastic crate;
5th, cool down:Baked beans embryo is placed into 25-30min, spice or packaging process could be carried out, so far walnut dried bean curd Machine.
Glutamine transaminage is also known as the molecular weight about 38000 that transglutaminase (TG enzymes) is made up of 331 amino Active center monomeric protein, its can catalytic proteins polypeptide occur intramolecular and intermolecular generation covalent cross-linking, So as to improve the 26S Proteasome Structure and Function of protein.
The beneficial effects of the present invention are:
First, soybean protein isolate to be put into ice, water according to a certain percentage cut by the present invention first mixes processing, in processing During strict control rotating speed and add speed, lubrication and cooling effect can not only be played, the change of protein is prevented Property, and enable to the Separation of Proteins ground to come out, good sol is formed, the soya-bean milk exquisiteness come is ground uniformly, gram Taken because current are excessive, mixed the problem of thinless, beans paste has, also overcome because current are too small cause cutmixer blade to generate heat make The problem of protein denaturation, influence product quality, cut the protein generation denaturation being heated after the completion of mixing in soya-bean milk and mitigate different Taste, improves the nutritive value of soybean protein, extends the freshness date of product.
2nd, the salad oil that adds afterwards, TG enzymes, cassava modified starch, walnut kernel, introduce the nutrients in walnut kernel again Matter, while adding mouthfeel when dried bean curd is chewed, can produce the mouthfeel of meat.
3rd, TG enzymes can play following effect in dried bean curd in addition:
1st, the gel strength and elasticity of product are significantly improved, raw material gel strength can be lifted;
2nd, increase yield rate, reduce cost of material, the yield rate increase of product;
3rd, good pH stability, has very high activity in the range of wider pH value (5-8), adds in the food of dried bean curd The enzyme deactivation prob will not occur in work;
4th, heat endurance is strong, there is higher stability within the scope of wider temperature.5th, environmental protection, safety and Health, The salts such as phosphate can be substituted, the healthy food of less salt is made.
4th, strictly by the measure of temperature control during coagulation forming, temperature height is overcome, setting rate is fast, gel Tissue contracts, structure mesh is small, poor water retention property, and dried bean curd elasticity is small, and hair is dead the problem of harden, and it is too low to it also avoid temperature, causes Dried bean curd water content is too high, lacks flexibility, frangible the problem of be not molded.
5th, the dried bean curd block progress baking for completing to obtain by solidification stripping and slicing can not only cause dried bean curd more consolidation, moreover it is possible to To the full extent solve dried bean curd block during stew in soy sauce easily it is scaling-off the problem of so that the integrality of dried bean curd is preferably protected Shield, dried bean curd is put into self-control bittern and carries out stew in soy sauce, effectively ooze nutriment in condiment and fragrance during stew in soy sauce Thoroughly into dried bean curd so that the dried bean curd beef flavor prepared is difficult loss naturally, and nutritive value is higher.
This preparation method is simple to operation, low cost and the meat flavour dried bean curd unique flavor prepared;Solve existing dried bean curd Taste is single, poor flexibility, not good mouthfeel the problem of.
Further, cut in embryo technique, walnut dried bean curd finished product is:Long strip type, wide sheet type or thread;When wherein cutting long strip type: The embryo of silkworms of shaping is taken out, length 10cm, width about 1.1-1.25cm, length of the every control of weight at 14 grams -15 grams is cut into Bar shaped beans embryo;Cut wide sheet type:The embryo of silkworms of shaping is taken out, length 8cm is cut into, is highly 1cm, width is about 2.1cm, every Weight control is at 14.5-15 grams;It is wherein thread:The embryo of silkworms of shaping is taken out, it is about 0.7cm, height to cut into length 8cm, width Spend 1-1.1cm silk shape beans embryo.
Further, wherein in embryo technique processed, cutmixer to slowly run and shift to high-speed rotation after 2min, cuts mix 6min altogether, then It is slowly added to salad oil and rotates 5min.
Further, the wherein blanking link of stew in soy sauce technique:Embryo material is put into the material water of 1.4 times of weight after cooking, add 300ml Dark soy sauce stew in soy sauce;Turn down steam valve keep inwall it is crack, temperature maintains 90 degree, and the stew in soy sauce time is maintained at 70-90min, stew in soy sauce During need every 10min agitation embryo material once.
Further, in baking process, baking box is preheated to 82 DEG C, and drying temperature control is at 82 DEG C, and the control of baking box rotating speed exists 31Hz, baking time is maintained at 40min, and baked beans embryo is placed into 30min.
Further, spice technique is also included after baking process, the beans embryo that condiment and central temperature are cooled into 25 DEG C is put Enter in spices device and be stirred, mixing time must not be less than 2min.
Further, it is inner packing technique after spice technique, wherein the kind of long strip type taste is per packed 8, net content Control is at 81-84 grams/bag;The kind of wide sheet type taste is per packed 2, and Weight control is at 27-29 grams/bag;Dried bean curd silk is 2.5 thousand Gram/bag, Weight control is at 2.510-2.520 thousand grams/bag.
Further, after inner packing technique it is vacuum seal technique, vacuum time is 80-98 seconds, and the heat-sealing time is 2.2-4 Second.
Embodiment
Below by embodiment, the present invention is further detailed explanation:
The technological parameter of table 1
Embodiment one:
The step of the present invention is followed successively by:
--- --- cutting embryo, --- --- --- --- inner packing --- sterilization --- is filled spice stew in soy sauce embryo processed for baking for refrigeration Case, storage.
Embryo technique wherein processed:
1st, the Work tool for use sanitation and hygiene, sterilizing, forbids to be used to produce without sterilization.
2nd, various raw materials needed for weighing up in advance, raw material has soybean protein isolate, ice, water, salad oil, TG enzymes, cassava denaturation Starch, walnut kernel.
3rd, first ice, water are poured into cutmixer, adds soybean protein isolate and open to slowly run and shift to after 2min at a high speed Rotate, cut mix after about 6min altogether, be slow added into salad oil and rotate about 5min, be eventually adding TG enzymes, cassava modified starch, walnut Benevolence, which is cut to mix, go out after 1min embryo sabot.
4th, the semi-finished product after mixing will be cut to pour into stainless steel disc, often disk weight is about 18.5 kilograms.
It is required that cutting the embryo material one-shot forming mixed every time, it is ensured that surface is without obvious bumps, plastic foil daily, stainless steel Disk, palpus cleaning and sterilizing is reused after drying.
5th, go out embryo sabot complete, the Work tools such as cutmixer are cleaned up and sterilized.
Wherein refrigerate technique:
1st, preparation:The clean square plate and plastic foil disinfected is taken out from refrigerating chamber, and applies one layer on the plastic film After uniform edible oil, neat is laid in square plate inwall, notices that plastic foil is had to adhere on four angle walls of square plate, facilitates beans The shaping of embryo, beans embryo made from embryo technique processed is put into square plate.
2nd, refrigerate:The beans embryo for installing disk is put into 6-8 DEG C, the refrigerating chamber of clean hygiene and stands 10-12 hours.Often disk is not Can be overlapping.
3rd, plastic foil and stainless steel disc every time must clean, sterilize, dry after be placed on refrigerating chamber, it is standby.
4th, refrigerating chamber must keep hygiene, periodically edit indoor temperature.
Wherein cut embryo technique:
1st, proembryo is cut, inspection cuts whether embryo equipment has cleaned up, sterilized.
2nd, walnut dried bean curd finished product has three kinds of shapes:1. long strip type, 2. wide sheet type, 3. thread.
1. long strip type:The embryo of silkworms of shaping is taken out, length 10cm, width about 1.25cm, every control of weight is cut into 14 grams -15 grams of strip beans embryos (it is recommended that intact product is selected after cutting carries out stew in soy sauce again).
2. wide sheet type:The embryo of silkworms of shaping is taken out, length 8cm is cut into, is highly 1cm, width is about 2.1cm, every Weight control is at 14.5-15 grams.
3. it is thread:The embryo of silkworms of shaping is taken out, it is about 0.7cm, height about 1cm silk shape to cut into length 8cm, width Beans embryo.
3rd, embryo is filled:The beans embryo cut is loaded with plastic crate, plastic crate must could be used after cleaning and sterilizing.
4th, cut and will be cut after embryonic knob beam embryo equipment and clean up, sterilize.
Stew in soy sauce technique:
1st, bittern is boiled:250 kilograms of water of addition in jacketed pan, and flavoring (5 kilograms of five-spice powder, 5 kilograms of edible salt, in vain 2 kilograms of sugar, 0.5 kilogram of monosodium glutamate), 20-more than 30min is boiled, is removed slag.
2nd, blanking:Embryo material is put into the material water of 1.4 times of weight after cooking, add 300ml dark soy sauce stew in soy sauces;Turn down steam valve guarantor Hold inwall crack, temperature is no more than 90 degree, and the stew in soy sauce time, which is maintained at during 70-90min, stew in soy sauce, needs every 10min to stir embryo Material once, makes it uniform tasty.
3rd, after daily stew in soy sauce terminates, bittern is fired into boiling 10min and filters stored refrigerated after wherein debris, every 2 days more Change a bittern.
4th, jacketed pan belongs to pressure vessel, periodic calibration pressure gauge and draining valve.
5th, jacketed pan is cleaned up and sterilized using after finishing.
Baking process:
1st, checked before baking:Check whether equipment and Work tool clean, sterilize, whether have residue in baking box.
2nd, baking box is preheated:Baking box is preheated to 82 DEG C or so by 30min in advance.
3rd, the good beans embryo of stew in soy sauce is put into dryer and toasted, beans embryo need to be laid on dryer, must not be overlapping.
4th, drying temperature control is at 82 DEG C or so, and baking box rotating speed is controlled in 31HZ, and baking time is maintained at 40min or so, Beans embryo surface slightly shrinks without the globule after baking.
5th, embryo is connect:The beans embryo dried, mouthful is caught going out embryo, plastic crate liftoff must be placed with plastic crate.
6th, cool down:Baked beans embryo is placed into about 30min, treat its central temperature be cooled to 25 DEG C could carry out spice or Packaging process.
Spice technique:
1st, anistree spices device must could carry out spice after cleaning and sterilizing.
2nd, according to the kind on production schedule list, taste, the condiment in control list of ingredients is prepared.
3rd, added during spice condiment must not leak put, it is misplaced, it is desirable to stir, mixing time must not be less than 2min。
4th, note, when changing kind taste, reusing after first anistree spices device is cleaned up, in order to avoid influence kind mouthful The change of taste.
5th, after spice is finished, anistree spices device is cleaned up, and sterilizes.
Inner packing technique:
1st, according to the made taste in spice workshop, get corresponding packaging bag and packed, note checking the spray in packaging bag The code date.The product center temperature of packaging need to be controlled below 25 DEG C, forbid hot packing product.
2nd, the kind of long strip type taste is per packed 8, it is desirable to which block type is complete, length is consistent, thickness is uniform, net content control At 81-84 grams/bag.
3rd, the kind of wide sheet type taste is per packed two, and Weight control is in 27-29 grams/bag of (note:Without packaging bag weight).
4th, dried bean curd silk is 2.5 thousand grams/bag, and Weight control is in 2.510-2.520 thousand grams/bag of (notes:Without packaging bag weight Amount).
5th, vacuum seal:
1. bulk goods net content is 1 kilogram or 2.5 kilograms of vacuum times are 98 seconds, seals 2.2 seconds time.
2. net content is 80 grams or 160 grams of vacuum times are 70 seconds, seals 2.2 seconds time.
3. net content is that 26 grams of vacuum times are 80 seconds, seals 4 seconds time.
Process for sterilizing:
1st, sterilized employee should be familiar with sterilization kettle operational procedure:Sterilizing time, temperature, pressure etc. should be in strict accordance with corporate policies Technological requirement perform, and make a record.
2nd, technological parameter (the dual-purpose sterilization kettle of steam, water level is defined by flooding product)
Product specification Sterilizing time (min) Temperature (DEG C) Pressure (Mpa)
26 grams of dresses 30 115 0.16
Rod-shaped objects 30 115 0.16
Dried bean curd silk 40 96 0.08
3rd, in sterilization process, sterilized member notices whether the temperature and pressure of sterilization kettle meet regulation at any time.
4th, clean:The product that sterilization is finished pours into automatic rinser cleaning, and water level is defined by flooding product, treats product cooling Take out and air-dry afterwards.
Vanning warehousing process:
1st, operation employee should carefully choose substandard product (1. gas leakage, swollen bag, packaging bag surface in binning process of weighing There are greasy dirt or moisture not dry;2. without date of manufacture or date of manufacture it is unclear, repeat, not exclusively;3. there are debris, block in product Type is imperfect, width is uneven, it is different in size cause etc.).The degree of accuracy of electronic scale is should be noted that during weighing.
2nd, load corresponding product by extranal packing box specification, quantity, accomplish to handle with care in operating process, vanning is neat, no Many dresses or less loaded phenomenon must occur.
Note several items when the 3rd, casing:
1. packing case outer side edges should be capped date of manufacture on date of manufacture and qualified chapter, extranal packing box must and packaging bag On date of manufacture be consistent.
2. the outer both sides of packing case should indicate taste, and taste should be consistent with the packing inside bag name of an article.
4th, be put in storage, product wants partition wall liftoff, pile up neatly, prevent packing case crimp.
The beneficial effects of the present invention are:
First, soybean protein isolate to be put into ice, water according to a certain percentage cut by the present invention first mixes processing, in processing During strict control rotating speed and add speed, lubrication and cooling effect can not only be played, the change of protein is prevented Property, and enable to the Separation of Proteins ground to come out, good sol is formed, the soya-bean milk exquisiteness come is ground uniformly, gram Taken because current are excessive, mixed the problem of thinless, beans paste has, also overcome because current are too small cause cutmixer blade to generate heat make The problem of protein denaturation, influence product quality, cut the protein generation denaturation being heated after the completion of mixing in soya-bean milk and mitigate different Taste, improves the nutritive value of soybean protein, extends the freshness date of product.
2nd, the salad oil that adds afterwards, TG enzymes, cassava modified starch, walnut kernel, introduce the nutrients in walnut kernel again Matter, while adding mouthfeel when dried bean curd is chewed, can produce the mouthfeel of meat.
3rd, TG enzymes can play following effect in dried bean curd in addition:
1st, the gel strength and elasticity of product are significantly improved, raw material gel strength can be lifted;
2nd, increase yield rate, reduce cost of material, the yield rate increase of product;
3rd, good pH stability, has very high activity in the range of wider pH value (5-8), adds in the food of dried bean curd The enzyme deactivation prob will not occur in work;
4th, heat endurance is strong, there is higher stability within the scope of wider temperature.5th, environmental protection, safety and Health, The salts such as phosphate can be substituted, the healthy food of less salt is made.
4th, strictly by the measure of temperature control during coagulation forming, temperature height is overcome, setting rate is fast, gel Tissue contracts, structure mesh is small, poor water retention property, and dried bean curd elasticity is small, and hair is dead the problem of harden, and it is too low to it also avoid temperature, causes Dried bean curd water content is too high, lacks flexibility, frangible the problem of be not molded.
5th, the dried bean curd block progress baking for completing to obtain by solidification stripping and slicing can not only cause dried bean curd more consolidation, moreover it is possible to To the full extent solve dried bean curd block during stew in soy sauce easily it is scaling-off the problem of so that the integrality of dried bean curd is preferably protected Shield, dried bean curd is put into self-control bittern and carries out stew in soy sauce, effectively ooze nutriment in condiment and fragrance during stew in soy sauce Thoroughly into dried bean curd so that the dried bean curd beef flavor prepared is difficult loss naturally, and nutritive value is higher.
This preparation method is simple to operation, low cost and the meat flavour dried bean curd unique flavor prepared;Solve existing dried bean curd Taste is single, poor flexibility, not good mouthfeel the problem of.
Embodiment two:
As shown in table 1, differed only in embodiment one:Cutmixer to slowly run and shift to high-speed rotation after 2min, altogether Cut and mix 5.5min, be slow added into salad oil and rotate 6min;The wherein blanking link of stew in soy sauce technique:Embryo material is put into 1.4 after cooking The material water of times weight, adds 300ml dark soy sauce stew in soy sauces;Turn down steam valve keep inwall it is crack, temperature maintains 85 degree;Baking box is pre- Heat is to 81 DEG C, and drying temperature control is at 81 DEG C, and baking box rotating speed is controlled in 27Hz, and baking time is maintained at 39min, will be baked Beans embryo places 25min.
Embodiment three:
As shown in table 1, differed only in embodiment one:Cutmixer to slowly run and shift to high-speed rotation after 2min, altogether Cut and mix 5.75min, be slow added into salad oil and rotate 5.5min;The wherein blanking link of stew in soy sauce technique:Embryo material is put into after cooking The material water of 1.4 times of weight, adds 300ml dark soy sauce stew in soy sauces;Turn down steam valve keep inwall it is crack, temperature maintains 86 degree;It is roasting Case is preheated to 83 DEG C, and drying temperature control is at 83 DEG C, and baking box rotating speed is controlled in 28Hz, and baking time is maintained at 41min, will toast Good beans embryo places 26min.
Example IV:
As shown in table 1, differed only in embodiment one:Cutmixer to slowly run and shift to high-speed rotation after 2min, altogether Cut and mix 6min, be slow added into salad oil and rotate 5.75min;The wherein blanking link of stew in soy sauce technique:Embryo material is put into 1.4 after cooking The material water of times weight, adds 300ml dark soy sauce stew in soy sauces;Turn down steam valve keep inwall it is crack, temperature maintains 87 degree;Baking box is pre- Heat is to 80 DEG C, and drying temperature control is at 80 DEG C, and baking box rotating speed is controlled in 29Hz, and baking time is maintained at 39.5min, will be baked Beans embryo place 27min.
Embodiment five:
As shown in table 1, differed only in embodiment one:Cutmixer to slowly run and shift to high-speed rotation after 2min, altogether Cut and mix 5.5min, be slow added into salad oil and rotate 6min;The wherein blanking link of stew in soy sauce technique:Embryo material is put into 1.4 after cooking The material water of times weight, adds 300ml dark soy sauce stew in soy sauces;Turn down steam valve keep inwall it is crack, temperature maintains 88 degree;Baking box is pre- Heat is to 82 DEG C, and drying temperature control is at 82 DEG C, and baking box rotating speed is controlled in 30Hz, and baking time is maintained at 40.5min, will be baked Beans embryo place 28min.
Above-described is only that the known general knowledge such as concrete structure and characteristic is not made herein in embodiments of the invention, scheme Excessive description., can be with the premise of structure of the present invention is not departed from it should be pointed out that for a person skilled in the art Several modifications and improvements are made, these should also be considered as protection scope of the present invention, these are implemented all without the influence present invention Effect and practical applicability.This application claims protection domain should be defined by the content of its claim, in specification Embodiment etc. records the content that can be used for explaining claim.

Claims (8)

1. the processing technology of walnut dried bean curd, it is characterised in that its step is followed successively by:
--- refrigeration --- cuts embryo --- stew in soy sauce --- baking to embryo processed;
Embryo technique wherein processed:
1st, various raw materials needed for weighing up in advance, raw material have soybean protein isolate, ice, water, salad oil, TG enzymes, cassava modified starch, Walnut kernel;
2nd, first ice, water are poured into cutmixer, add after soybean protein isolate opens the 2min that slowly runs and shift to high-speed rotation, Cut and mixed after 5.5-6min altogether, be slow added into salad oil and rotate 5-6min, be eventually adding TG enzymes, cassava modified starch, walnut kernel Cut to mix and go out after 1min embryo sabot;
3rd, the semi-finished product after mixing will be cut to pour into stainless steel disc;
Wherein refrigerate technique:
1st, the clean stainless steel disc and plastic foil disinfected is taken out, plastic foil is attached on stainless steel disc, and is applied on the plastic film One layer of uniform edible oil;The semi-finished product after mixing will be cut again being put into stainless steel disc, beans embryo is made;
2nd, beans embryo is put into 6-8 DEG C of refrigerating chamber and stands 10-12 hours, often disk can not be overlapping;
Wherein cut embryo technique:
1st, carry out cutting embryo according to dried bean curd specification;
2nd, the embryo material cut is loaded with plastic crate, plastic crate must could be used after cleaning and sterilizing;
Wherein stew in soy sauce technique:
1st, bittern is boiled:According to the mass fraction, 250-255 parts of water, 5-7 parts of five-spice powder, edible salt 5-6 are added in jacketed pan Part, 2-3 parts of white sugar, 0.5-0.6 parts of monosodium glutamate boils 20-30min, removed slag, and material water is made;
2nd, blanking:Embryo material is put into the material water of 1.3-1.5 times of weight of embryo material after cooking, add 290-310ml dark soy sauce stew in soy sauces;Turn down steaming Steam valve door keeps inwall crack, and temperature maintains 85-90 degree, and the stew in soy sauce time, which is maintained at during 70-90min, stew in soy sauce, needs every 8- 10min agitations embryo material is once;
Wherein baking process:
1st, baking box is preheated:Baking box is preheated to 80-83 DEG C by 30min in advance;
2nd, the good beans embryo of stew in soy sauce is put into dryer and toasted, beans embryo need to be laid on dryer;
3rd, drying temperature control is at 80-83 DEG C, and baking box rotating speed is controlled in 27-31HZ, and baking time is maintained at 39-41min, baking To beans embryo surface without the globule, slightly shrink;
4th, embryo is connect:The beans embryo dried, mouthful is caught going out embryo, plastic crate liftoff must be placed with plastic crate;
5th, cool down:Baked beans embryo is placed into 25-30min, spice or packaging process could be carried out, so far walnut dried bean curd is processed Complete.
2. the processing technology of walnut dried bean curd according to claim 1, it is characterised in that cut in embryo technique, walnut dried bean curd into Product are:Long strip type, wide sheet type or thread;When wherein cutting long strip type:The embryo of silkworms of shaping is taken out, length 10cm, width is cut into About 1.1-1.25cm, strip beans embryo of the every control of weight at 14 grams -15 grams;Cut wide sheet type:The embryo of silkworms of shaping is taken out, point It is cut into length 8cm, is highly 1cm, width is about 2 .1cm, and every Weight control is at 14.5-15 grams;It is wherein thread:Will shaping Embryo of silkworms take out, cut into the silk shape beans embryo that length 8cm, width are about 0.7cm, height 1-1.1cm.
3. the processing technology of walnut dried bean curd according to claim 1, it is characterised in that in embryo technique wherein processed, cutmixer Slowly run and shift to high-speed rotation after 2min, cut mix 6min altogether, be slow added into salad oil and rotate 5min.
4. the processing technology of walnut dried bean curd according to claim 1, it is characterised in that the wherein cutting-off bushing of stew in soy sauce technique Section:Embryo material is put into the material water of 1.4 times of weight of embryo material after cooking, add 300ml dark soy sauce stew in soy sauces;Turning down steam valve keeps inwall micro- Open, temperature maintains 90 degree, the stew in soy sauce time, which is maintained at during 70-90min, stew in soy sauce, needs every 10min agitations embryo material once.
5. the processing technology of walnut dried bean curd according to claim 1, it is characterised in that in baking process, baking box is preheated to 82 DEG C, drying temperature control is at 82 DEG C, and baking box rotating speed is controlled in 31Hz, and baking time is maintained at 40min, by baked beans embryo Place 30min.
6. the processing technology of walnut dried bean curd according to claim 1, it is characterised in that also include spice after baking process Technique, the beans embryo that condiment and central temperature are cooled into 25 DEG C, which is put into spices device, to be stirred, and mixing time must not be less than 2min。
7. the processing technology of walnut dried bean curd according to claim 2, it is characterised in that be inner packing work after spice technique Skill, the wherein kind of long strip type taste are per packed 8, and net content is controlled at 81-84 grams/bag;Every bag of the kind of wide sheet type taste 2 are filled, Weight control is at 27-29 grams/bag;Dried bean curd silk is 2.5 thousand grams/bag, and Weight control is at 2.510-2.520 thousand grams/bag.
8. the processing technology of walnut dried bean curd according to claim 7, it is characterised in that be vacuum seal after inner packing technique Mouth technique, vacuum time is 80-98 seconds, and the heat-sealing time is 2.2-4 seconds.
CN201710264173.8A 2017-04-21 2017-04-21 The processing technology of walnut dried bean curd Pending CN106954681A (en)

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