CN107319005A - A kind of method for making soybean protein dried bean curd - Google Patents
A kind of method for making soybean protein dried bean curd Download PDFInfo
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- CN107319005A CN107319005A CN201710662724.6A CN201710662724A CN107319005A CN 107319005 A CN107319005 A CN 107319005A CN 201710662724 A CN201710662724 A CN 201710662724A CN 107319005 A CN107319005 A CN 107319005A
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- bean curd
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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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- Food Science & Technology (AREA)
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- Beans For Foods Or Fodder (AREA)
Abstract
The invention belongs to food processing technology field, more particularly to a kind of method for making soybean protein dried bean curd；Concretely comprise the following steps dispensing, cut mix, refrigerate, stripping and slicing, baking, packaging sterilization, cleaning, sorting vanning；The beneficial effects of the present invention are：Present invention process is simple, and can guarantee that products taste is good, and production cost and raising production efficiency can be reduced by cancelling stew in soy sauce and spice process, and simplified technique can greatly retain protein, fat, carbohydrate and needed by human body mineral matter in soybean protein dried bean curd.
Description
Technical field
The invention belongs to food processing technology field, more particularly to a kind of method for making soybean protein dried bean curd.
Background technology
Dried bean curd product is with a long history, and dried bean curd is nutritious, containing a large amount of protein, fat, carbohydrate, also contains
The mineral matter of a variety of needed by human body such as calcium, phosphorus, iron, flavor taste is good, deep to be liked by broad masses of the people.Come this year with
The change of the abundant and eating habit of product special flavour, dried bean curd product enjoys masses to like, its long shelf-life, in good taste, local flavor become
Change.
Current dried bean curd process technology is mainly the processing method of traditional dried bean curd, generally：Dispensing, cut and mix, refrigerate, cutting
The processing steps such as block, stew in soy sauce, baking, spice, packaging sterilization, cleaning, sorting vanning, this process complex process, manually
Cost is high, and there is the low problem of product yield caused by low production efficiency.In order to solve make soybean protein dried bean curd during
The problem of existing, present inventor devises a kind of method for making soybean protein dried bean curd, can not only simplify process,
Reduce production cost, moreover it is possible to improve production efficiency and product yield.
The content of the invention
The invention aims to solve to make complex process present in soybean protein dried bean curd in the prior art, it is artificial
Cost height, low production efficiency, the low problem of product yield can meet the making of making soybean protein dried bean curd requirement there is provided a kind of
Method.
In order to achieve the above object, the invention provides following technical scheme：
A kind of method for making soybean protein dried bean curd, using soybean as primary raw material, is comprised the following steps that：
(1) dispensing：10kg soyabean protein powder is mixed with 65kg frozen water, 6 jin of salad oils is then added and is mixed,
400g white sugar, 400g edible salts, 150g Islamic chickens cream, 150g Islamic oxen cream, 130gTG enzymes is sequentially added to be mixed；
(2) cut and mix：The product with honest material is carried out using cutmixer to cut and mix, cutmixer is controlled in 4800r/min, cut when mixing
Between be 12min, once cut and mix 75kg；
(3) refrigerate：The product after mixing will be cut to be refrigerated at a temperature of 0-5 DEG C, cold preservation time is 6-10h；
(4) stripping and slicing：The product after refrigeration is subjected to stripping and slicing using dicer, the beans that specification is 1.8 × 1.2 × 6cm are cut into
It is dry；
(5) toast：Dried bean curd after stripping and slicing is placed in roasting plant and toasted, baking time is 1.5h, baking temperature
Spend for 58-62 DEG C, it is lost activity at high temperature, prevent from expanding after pack, reduce moisture；
(6) packaging sterilization：Dried bean curd after baking is vacuum-packed, sterilized at high temperature after packaging, sterilization temperature
Spend for 115-125 DEG C, sterilizing time is 38-42min；
(7) clean：Dried bean curd after packaging is cleaned, wherein it is preceding twice be air-bubble cleaning way, for the third time for point
Machine cleaning way, wherein cleaning 10min with 58-62 DEG C of water for the first time, second clear with normal-temperature water on the basis of first time
10min is washed, is untill the packed egg taking-up extension set after second of cleaning is dried up into the moisture on surface for the third time；
(8) sorting vanning：Product of the artificial screening packaging bag surface without materials such as greasy dirts is cased, have greasy dirt followed by
It is continuous to come back for cleaning.
It is preferred that, the product after mixing will be cut and refrigerated at a temperature of 0-5 DEG C, cold preservation time is 8-10h.
It is preferred that, air pump is added during cleaning, the water needed for first time is cleaned with second is blown to air bubble-shaped and cleaned.
The beneficial effects of the present invention are：Present invention process is simple, and can guarantee that products taste is good, cancels stew in soy sauce and spice
Process can reduce production cost can greatly retain the albumen in soybean protein dried bean curd with improving production efficiency, simplified technique
Matter, fat, carbohydrate and needed by human body mineral matter.
Brief description of the drawings
Fig. 1 is a kind of flow chart for the method for making soybean protein dried bean curd of the present invention；
Embodiment
Below in conjunction with drawings and Examples, the present invention will be described in detail, and described embodiment is only the present invention
A part of embodiment, rather than whole embodiments.Based on the embodiment in the present invention, those of ordinary skill in the art are not having
Other embodiment obtained by making on the premise of creative work, belongs to the scope that the present invention is protected.
As illustrated, a kind of method for making soybean protein dried bean curd, is comprised the following steps that：
(1) dispensing：10kg soyabean protein powder is mixed with 65kg frozen water, 6 jin of salad oils is then added and is mixed,
400g white sugar, 400g edible salts, 150g Islamic chickens cream, 150g Islamic oxen cream, 130gTG enzymes is sequentially added to be mixed；
(2) cut and mix：The product with honest material is carried out using cutmixer to cut and mix, cutmixer is controlled in 4800r/min, cut when mixing
Between be 12min, once cut and mix 75kg；
(3) refrigerate：The product after mixing will be cut to be refrigerated at a temperature of 0-5 DEG C, cold preservation time is 6-10h；
(4) stripping and slicing：The product after refrigeration is subjected to stripping and slicing using dicer, the beans that specification is 1.8 × 1.2 × 6cm are cut into
It is dry；
(5) toast：Dried bean curd after stripping and slicing is placed in roasting plant and toasted, baking time is 1.5h, baking temperature
Spend for 58-62 DEG C, it is lost activity at high temperature, prevent from expanding after pack, reduce moisture；
(6) packaging sterilization：Dried bean curd after baking is vacuum-packed, sterilized at high temperature after packaging, sterilization temperature
Spend for 115-125 DEG C, sterilizing time is 38-42min；
(7) clean：Dried bean curd after packaging is cleaned, wherein it is preceding twice be air-bubble cleaning way, for the third time for point
Machine cleaning way, wherein cleaning 10min with 58-62 DEG C of water for the first time, second clear with normal-temperature water on the basis of first time
10min is washed, is untill the packed egg taking-up extension set after second of cleaning is dried up into the moisture on surface for the third time；
(8) sorting vanning：Product of the artificial screening packaging bag surface without materials such as greasy dirts is cased, have greasy dirt followed by
It is continuous to come back for cleaning.
Described to cut the product after mixing and refrigerated at a temperature of 0-5 DEG C, cold preservation time is 8-10h.
Air pump is added during the cleaning, the water needed for first time is cleaned with second is blown to air bubble-shaped and cleaned.
Embodiment 1：
A kind of method for making soybean protein dried bean curd, is comprised the following steps that：
(1) dispensing：10kg soyabean protein powder is mixed with 65kg frozen water, 6 jin of salad oils is then added and is mixed,
400g white sugar, 400g edible salts, 150g Islamic chickens cream, 150g Islamic oxen cream, 130gTG enzymes is sequentially added to be mixed；
(2) cut and mix：The product with honest material is carried out using cutmixer to cut and mix, cutmixer is controlled in 4800r/min, cut when mixing
Between be 12min, once cut and mix 75kg；
(3) refrigerate：The product after mixing will be cut to be refrigerated at a temperature of 0-5 DEG C, cold preservation time is 6-10h；
(4) stripping and slicing：The product after refrigeration is subjected to stripping and slicing using dicer, the beans that specification is 1.8 × 1.2 × 6cm are cut into
It is dry；
(5) toast：Dried bean curd after stripping and slicing is placed in roasting plant and toasted, baking time is 1.5h, baking temperature
Spend for 60 DEG C, it is lost activity at high temperature, prevent that expansion reduces moisture after pack；
(6) packaging sterilization：Dried bean curd after baking is vacuum-packed, sterilized at high temperature after packaging, sterilization temperature
Spend for 121 DEG C, sterilizing time is 40min；
(7) clean：Dried bean curd after packaging is cleaned, wherein it is preceding twice be air-bubble cleaning way, for the third time for point
Machine cleaning way, wherein cleaning 10min with 60 DEG C of water for the first time, is cleaned on the basis of first time with normal-temperature water for the second time
10min, is untill the packed egg taking-up extension set after second of cleaning is dried up into the moisture on surface for the third time；
(8) sorting vanning：Product of the artificial screening packaging bag surface without materials such as greasy dirts is cased, have greasy dirt followed by
It is continuous to come back for cleaning.
Described to cut the product after mixing and refrigerated at a temperature of 0-5 DEG C, cold preservation time is 8h.
Air pump is added during the cleaning, the water needed for first time is cleaned with second is blown to air bubble-shaped and cleaned.
Claims (3)
1. a kind of method for making soybean protein dried bean curd, it is characterised in that using soybean as primary raw material, comprise the following steps that：
(1) dispensing：10kg soyabean protein powder is mixed with 65kg frozen water, 6 jin of salad oils is then added and is mixed, then according to
Secondary addition 400g white sugar, 400g edible salts, 150g Islamic chickens cream, 150g Islamic oxen cream, 130gTG enzymes are mixed；
(2) cut and mix：The product with honest material is carried out using cutmixer to cut and mix, cutmixer is controlled in 4800r/min, cutting the time of mixing is
12min, once cuts and mixes 75kg；
(3) refrigerate：The product after mixing will be cut to be refrigerated at a temperature of 0-5 DEG C, cold preservation time is 6-10h；
(4) stripping and slicing：The product after refrigeration is subjected to stripping and slicing using dicer, the dried bean curd that specification is 1.8 × 1.2 × 6cm is cut into；
(5) toast：Dried bean curd after stripping and slicing is placed in roasting plant and toasted, baking time is 1.5h, baking temperature is
58-62 DEG C, it is lost activity at high temperature, prevent from expanding after pack, reduce moisture；
(6) packaging sterilization：Dried bean curd after baking is vacuum-packed, sterilized at high temperature after packaging, sterilization temperature is
115-125 DEG C, sterilizing time is 38-42min；
(7) clean：Dried bean curd after packaging is cleaned, wherein preceding is air-bubble cleaning way twice, it is clear for extension set for the third time
Mode is washed, wherein cleaning 10min with 58-62 DEG C of water for the first time, is cleaned for the second time on the basis of first time with normal-temperature water
10min, is untill the packed egg taking-up extension set after second of cleaning is dried up into the moisture on surface for the third time；
(8) sorting vanning：Product of the artificial screening packaging bag surface without materials such as greasy dirts is cased, have greasy dirt be further continued for return
Back into row cleaning.
2. a kind of method for making soybean protein dried bean curd according to claim 1, it is characterised in that：It is described to cut the production after mixing
Product are refrigerated at a temperature of 0-5 DEG C, and cold preservation time is 8-10h.
3. a kind of method for making soybean protein dried bean curd according to claim 1, it is characterised in that：Add during the cleaning
Enter air pump, the water needed for first time is cleaned with second is blown to air bubble-shaped and cleaned.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710662724.6A CN107319005A (en) | 2017-08-04 | 2017-08-04 | A kind of method for making soybean protein dried bean curd |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710662724.6A CN107319005A (en) | 2017-08-04 | 2017-08-04 | A kind of method for making soybean protein dried bean curd |
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| CN107319005A true CN107319005A (en) | 2017-11-07 |
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| CN201710662724.6A Pending CN107319005A (en) | 2017-08-04 | 2017-08-04 | A kind of method for making soybean protein dried bean curd |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108740060A (en) * | 2018-08-09 | 2018-11-06 | 重庆市武隆县羊角豆制品有限公司 | A kind of novel dried bean curd that premna microphylla is mixed with vegetable protein |
| CN111493157A (en) * | 2020-05-25 | 2020-08-07 | 重庆益生味食品开发有限公司 | Production process of hand-ground dried bean curd |
| CN113647468A (en) * | 2021-09-01 | 2021-11-16 | 长沙牙痒痒食品有限公司 | Production process flow of hand-ground dried bean curd |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105594883A (en) * | 2015-11-24 | 2016-05-25 | 山东禹王生态食业有限公司 | Grain-compounded soybean protein snack dried bean curd and preparation method thereof |
| CN106615215A (en) * | 2016-12-29 | 2017-05-10 | 重庆凰巢实业有限公司 | Dried soybean protein curds and preparation method thereof |
| CN106615210A (en) * | 2016-12-29 | 2017-05-10 | 重庆凰巢实业有限公司 | Dried bean curd and processing method thereof |
| CN106615207A (en) * | 2016-12-29 | 2017-05-10 | 重庆凰巢实业有限公司 | Dried bean curd with fruits and preparation method of dried bean curd |
| CN106954681A (en) * | 2017-04-21 | 2017-07-18 | 贵州健素食品科技有限公司 | The processing technology of walnut dried bean curd |
-
2017
- 2017-08-04 CN CN201710662724.6A patent/CN107319005A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105594883A (en) * | 2015-11-24 | 2016-05-25 | 山东禹王生态食业有限公司 | Grain-compounded soybean protein snack dried bean curd and preparation method thereof |
| CN106615215A (en) * | 2016-12-29 | 2017-05-10 | 重庆凰巢实业有限公司 | Dried soybean protein curds and preparation method thereof |
| CN106615210A (en) * | 2016-12-29 | 2017-05-10 | 重庆凰巢实业有限公司 | Dried bean curd and processing method thereof |
| CN106615207A (en) * | 2016-12-29 | 2017-05-10 | 重庆凰巢实业有限公司 | Dried bean curd with fruits and preparation method of dried bean curd |
| CN106954681A (en) * | 2017-04-21 | 2017-07-18 | 贵州健素食品科技有限公司 | The processing technology of walnut dried bean curd |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108740060A (en) * | 2018-08-09 | 2018-11-06 | 重庆市武隆县羊角豆制品有限公司 | A kind of novel dried bean curd that premna microphylla is mixed with vegetable protein |
| CN111493157A (en) * | 2020-05-25 | 2020-08-07 | 重庆益生味食品开发有限公司 | Production process of hand-ground dried bean curd |
| CN113647468A (en) * | 2021-09-01 | 2021-11-16 | 长沙牙痒痒食品有限公司 | Production process flow of hand-ground dried bean curd |
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Application publication date: 20171107 |