CN107467200A - A kind of processing method of preserved dried beancurd - Google Patents
A kind of processing method of preserved dried beancurd Download PDFInfo
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- CN107467200A CN107467200A CN201710892151.6A CN201710892151A CN107467200A CN 107467200 A CN107467200 A CN 107467200A CN 201710892151 A CN201710892151 A CN 201710892151A CN 107467200 A CN107467200 A CN 107467200A
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- bean curd
- dried 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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- 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
The invention discloses a kind of processing method of preserved dried beancurd, the dried bean curd of the irregular dried bean curd in corner and surface fracture can be produced during its object is to solve conventional fresh class dried bean curd production during dried bean curd stripping and slicing segmentation, chain carrier chain, can only be lost money in business sale as broken dried bean curd, the problem of causing damage.Broken dried bean curd is mixed, alkalized, upper plate, compacting, recombinates dried bean curd made from stew in soy sauce through cutting by the present invention.The present invention can re-use broken dried bean curd caused by the production of fresh class dried bean curd, dried bean curd that can be instant is made, turn waste into wealth, reduce loss, the nutritive value and edibility characteristic of traditional dried bean curd are maintained, but traditional fresh class bean product, the uneven hole of surface distributed are different from product appearance, structural state, taste flavor etc., it is more easy to tasty during the cooking, mouthfeel has more toughness and elasticity.
Description
Technical field
The present invention relates to bean product production technical field, more particularly to a kind of processing method of preserved dried beancurd.
Background technology
Soybean is also known as soya bean, is pod pulse family annual herb.Soy proteinaceous content is higher, is connect with the protein of meat
Closely.The amino acid composition of bean protein is close to the needs of human body, and its proportion of composing is similar to animal protein.Soya bean is consolidated without courage
Alcohol, and containing abundant calcium, 367mg is up to per 100g calcics.With the development of social material civilization, adult's obesity, high blood
The modern times such as pressure, diabetes " rich man's disease " are high, and market will to the healthy food demand of high protein, low fat, low cholesterol
It is increasing.Therefore, from Public nutrition is improved, consideration of improving health conditions, need and work as that soy food product is market are actively developed
Business is anxious.
Dried bean curd is a kind of time-honored folk snack, and it is the reprocessing product of bean curd, and salty perfume is tasty and refreshing, hard middle band
It is tough.Commercially available dried bean curd category includes fresh class dried bean curd, the instant dried bean curd of leisure.Fresh class dried bean curd, sterilizing time is short, and nutritional ingredient is protected
Stay fully.The instant dried bean curd that lies fallow then breaks through the limitation of the fresh class dried bean curd of tradition, long shelf-life, that is, opens instant, and taste enriches.It is but raw
During fresh class dried bean curd production, the irregular dried bean curd in corner and surface fracture can be produced during dried bean curd stripping and slicing segmentation, chain carrier chain
Dried bean curd, influence to sell, can only be caused damage using being lost money in business sale as broken dried bean curd.Therefore, how to the irregular dried bean curd in corner and
The dried bean curd of surface fracture carries out secondary use, turns waste into wealth, the problem of turning into urgent need to resolve.
The preparation technology flow of conventional fresh class dried bean curd is：Soya-bean milk-slurry-beans brain-upper plate-compacting-stroke embryo-
After cooling-packaging-pasteurize, but such technique is not used to for broken dried bean curd to be reprocessed into qualified dried bean curd.
The content of the invention
In dried bean curd stripping and slicing segmentation, chain conveying chain process during it is an object of the invention to solve conventional fresh class dried bean curd production
The middle dried bean curd that can produce the irregular dried bean curd in corner and surface fracture, can only lose money in business sale as broken dried bean curd, the problem of causing damage,
A kind of processing method of preserved dried beancurd is provided, secondary use can be carried out to broken dried bean curd, turn waste into wealth, reduce loss.
The technical solution adopted for the present invention to solve the technical problems is：
A kind of processing method of preserved dried beancurd, comprises the following steps：
(1) Feedstock treating：Broken dried bean curd is collected, debris is removed, cleans up.
(2) cut and mix：Broken dried bean curd input cutmixer after step (1) processing cut mixing, cut to broken dried bean curd grain fineness
In 3-8mm.Broken dried bean curd is cut to 3-8mm particle, so can make restructuring dried bean curd, product as Raw material processing again well
The uneven hole of surface distributed, it is easier to it is tasty, while the elasticity and good toughness of product are also ensured, interiors of products tissue is thin
Greasy, products taste is good.
(3) alkalize：Cut after the completion of mixing, broken dried bean curd particle is placed in the sodium bicarbonate(edible) solution that concentration is 0.05-0.15%
Middle immersion 15-45 minutes, 80-95 DEG C of soaking temperature.
Being processed into fresh class dried bean curd need not alkalize, and the present invention is that restructuring dried bean curd is made for broken dried bean curd using alkalization
The step of specific increase, it is molded using such alkalization process beneficial to dried bean curd, good forming effect, the elasticity and good toughness of product,
Interiors of products tissue is fine and smooth, and products taste is good.
(4) upper plate：Broken dried bean curd particle after alkalization is poured into the inframe of stand cloth, poured to uniform, corner is full of, by cloth bag
Rise, splice, then suppressed.
(5) suppress：Thickness 3.5-4.0cm, moisture 55-65% dried bean curd block are pressed into using hydraulic press.(6) draw
Embryo：Embryo is drawn to dried bean curd block, is cut into the semi-finished product restructuring dried bean curd of given size.
(7) post-processing：Semi-finished product are recombinated into dried bean curd stew in soy sauce 20-30min, cooled down, packaging, finished product are obtained after pasteurize.
By the technique of the present invention, broken dried bean curd caused by the production of fresh class dried bean curd can be re-used, being made can be instant
Dried bean curd, turn waste into wealth, reduce loss, maintain the nutritive value and edibility characteristic of traditional dried bean curd, but in product appearance, tissue
State, taste flavor etc. are different from traditional fresh class bean product, the uneven hole of surface distributed, more easy entry during the cooking
Taste, mouthfeel have more toughness and elasticity.
Preferably, the broken dried bean curd includes the dried bean curd of the irregular dried bean curd in corner and surface fracture.
Preferably, the compacting hydraulic press pressurization 20-30s, is stopped pressurization and keeps 1-3min, weight using slow pressure technique
It is multiple 2-3 times, after last time is pressurizeed, stop pressurization and keep more than 10min, the control of compacting total time is in 15-30min.Take slow
Pressure technique is suppressed, the elasticity and good toughness of product, and interiors of products tissue is fine and smooth, and products taste is good.
Preferably, the stew in soy sauce is：Semi-finished product restructuring dried bean curd is put into bittern, after boiling, slow fire stew in soy sauce 20-
30min。
Preferably, the preparation method of the bittern is：By fennel 0.3-0.7 parts by weight, cassia bark 0.4-0.8 parts by weight,
Fragrant fruit 0.3-0.6 parts by weight, ginger 0.2-0.6 parts by weight, Chinese prickly ash 0.1-0.3 parts by weight, spiceleaf 0.2-0.5 parts by weight, white Hu
Green pepper 0.1-0.3 parts by weight and cloves 0.1-0.2 parts by weight make spices bag, are put into 50-70 parts by weight water, after heating is boiled,
Slow fire boils 1-2h, and the salt for then adding 2-5 parts by weight sugar and 1-3 parts by weight obtains bittern to after being completely dissolved.Using the present invention
Homemade bittern formula, the product special flavour of acquisition are unique.
The beneficial effects of the invention are as follows：
1st, broken dried bean curd caused by fresh class dried bean curd can be produced re-uses, and turns waste into wealth, reduces loss, economic ring
Protect.
2nd, the nutritive value and edibility characteristic of the fresh class dried bean curd of tradition are maintained, but in mouthfeel than traditional fresh class dried bean curd more
It is that a kind of reservation prototaxic is different from traditional new product again with toughness and elasticity.
3rd, product appearance is adapted to dish-cooking, cooked similar to dried bean curd, surface uneven distribution hole, the plentiful flexible of mouthfeel
Timing is more easy to tasty, is the new selection that consumer goes with rice or bread.
4th, to the bean product cause in development China, bean product market is enriched, Competitive Products is improved, effectively expands city
Market share, promotion interprise's intensive management and technological progress etc. are all of great immediate significance and social effect, before the market development
Scape is wide.
Embodiment
Below by specific embodiment, technical scheme is described in further detail.
In the present invention, if not refering in particular to, used raw material and equipment etc. are commercially available or commonly used in the art.
Method in following embodiments, it is the conventional method of this area unless otherwise instructed.
When the broken dried bean curd of the present invention is from traditional fresh class dried bean curd production, in dried bean curd stripping and slicing segmentation, chain conveying chain process
In caused broken dried bean curd, including the dried bean curd of the irregular dried bean curd in corner and surface fracture.
Embodiment 1：
(1) Feedstock treating：Broken dried bean curd is collected, debris is removed, cleans up；
(2) cut and mix：Broken dried bean curd input cutmixer after step (1) processing cut mixing, cut to broken dried bean curd grain fineness
In 3-8mm；
(3) alkalize：Cut after the completion of mixing, broken dried bean curd particle is placed in the sodium bicarbonate(edible) solution that concentration is 0.05wt% and soaked
Bubble 45 minutes, 80 DEG C of soaking temperature；
(4) upper plate：Broken dried bean curd particle after alkalization is poured into the inframe of stand cloth, poured to uniform, corner is full of, by cloth bag
Rise, splice, then suppressed；
(5) suppress：Using slow pressure technique, hydraulic press pressurization 20s (be depressed into hand touch infantees experience inside broken dry be squeezed be pressed with
When point is tight), stop pressurization and keep 3min, pressurize 20s, stops pressurization and keeps 15min (control of compacting total time is in 15-30min),
It is pressed into thickness 3.5-4.0cm, moisture 55-65% dried bean curd block；
(6) embryo is drawn：Embryo is drawn to dried bean curd block, is cut into size 6mm × 6mm semi-finished product restructuring dried bean curd；
(7) post-processing：By the parts by weight of fennel 0.3, the parts by weight of cassia bark 0.4, the parts by weight of fragrant fruit 0.3, the parts by weight of ginger 0.2,
The parts by weight of Chinese prickly ash 0.1, the parts by weight of spiceleaf 0.2, the parts by weight of white pepper 0.1 and the parts by weight of cloves 0.1 make spices bag, are put into 50 weights
Measure in part water, after heating is boiled, slow fire boils 1h, and the salt for then adding 2 parts by weight sugar and 1 parts by weight obtains halogen to after being completely dissolved
Water, by semi-finished product restructuring dried bean curd be put into bittern, after boiling, slow fire stew in soy sauce 20min, cool down, packaging, after pasteurize into
Product.
Embodiment 2：
(1) Feedstock treating：Broken dried bean curd is collected, debris is removed, cleans up；
(2) cut and mix：Broken dried bean curd input cutmixer after step (1) processing cut mixing, cut to broken dried bean curd grain fineness
In 3-8mm；
(3) alkalize：Cut after the completion of mixing, broken dried bean curd particle is placed in the sodium bicarbonate(edible) solution that concentration is 0.15wt% and soaked
Bubble 15 minutes, 95 DEG C of soaking temperature；
(4) upper plate：Broken dried bean curd particle after alkalization is poured into the inframe of stand cloth, poured to uniform, corner is full of, by cloth bag
Rise, splice, then suppressed；
(5) suppress：Using slow pressure technique, hydraulic press pressurization 30s (be depressed into hand touch infantees experience inside broken dry be squeezed be pressed with
When point is tight), stop pressurization and keep 1min, pressurize 30s, stops pressurization and keeps 1min, and pressurize 30s, stops pressurization and keeps 20min
(control of compacting total time is in 15-30min), is pressed into thickness 3.5-4.0cm, moisture 55-65% dried bean curd block；
Hydraulic press pressurization 20-30s, stops pressurization and keeps 1-3min, repeat 2-3 times, after pressurizeing for the last time, stops pressurization
More than 10min is kept, controls in 15-30min compacting total time, is pressed into thickness 3.5-4.0cm, moisture 55-65%'s
Dried bean curd block；
(6) embryo is drawn：Embryo is drawn to dried bean curd block, is cut into size 6mm × 6mm semi-finished product restructuring dried bean curd；
(7) post-processing：By the parts by weight of fennel 0.7, the parts by weight of cassia bark 0.8, the parts by weight of fragrant fruit 0.6, the parts by weight of ginger 0.6,
The parts by weight of Chinese prickly ash 0.3, the parts by weight of spiceleaf 0.5, the parts by weight of white pepper 0.3 and the parts by weight of cloves 0.2 make spices bag, are put into 70 weights
Measure in part water, after heating is boiled, slow fire boils 2h, and the salt for then adding 5 parts by weight sugar and 3 parts by weight obtains halogen to after being completely dissolved
Water, by semi-finished product restructuring dried bean curd be put into bittern, after boiling, slow fire stew in soy sauce 30min, cool down, packaging, after pasteurize into
Product.
Embodiment 3：
(1) Feedstock treating：Broken dried bean curd is collected, debris is removed, cleans up；
(2) cut and mix：Broken dried bean curd input cutmixer after step (1) processing cut mixing, cut to broken dried bean curd grain fineness
In 3-8mm；
(3) alkalize：Cut after the completion of mixing, broken dried bean curd particle is placed in the sodium bicarbonate(edible) solution that concentration is 0.1wt% and soaked
Bubble 30 minutes, 90 DEG C of soaking temperature；
(4) upper plate：Broken dried bean curd particle after alkalization is poured into the inframe of stand cloth, poured to uniform, corner is full of, by cloth bag
Rise, splice, then suppressed；
(5) suppress：Using slow pressure technique, hydraulic press pressurization 20s (be depressed into hand touch infantees experience inside broken dry be squeezed be pressed with
When point is tight), stop pressurization and keep 2min, pressurize 20s, stops pressurization and keeps 2min, and pressurize 20s, stops pressurization and keeps 20min
(control of compacting total time is in 15-30min), is pressed into thickness 3.5-4.0cm, moisture 55-65% dried bean curd block；
(6) embryo is drawn：Embryo is drawn to dried bean curd block, is cut into size 6mm × 6mm semi-finished product restructuring dried bean curd；
(7) post-processing：By the parts by weight of fennel 0.5, the parts by weight of cassia bark 0.4, the parts by weight of fragrant fruit 0.3, the parts by weight of ginger 0.3,
The parts by weight of Chinese prickly ash 0.2, the parts by weight of spiceleaf 0.3, the parts by weight of white pepper 0.2 and the parts by weight of cloves 0.15 make spices bag, are put into 60
In parts by weight water, after heating is boiled, slow fire boils 1.5h, then adds 3 parts by weight sugar and the salt of 2 parts by weight to after being completely dissolved
Bittern is obtained, semi-finished product restructuring dried bean curd is put into bittern, after boiling, slow fire stew in soy sauce 25min, cooled down, packaging, after pasteurize
Finished product.
The product water content of the present invention is in 55-65%, protein content >=12%.
The present invention can re-use broken dried bean curd caused by the production of fresh class dried bean curd, turn waste into wealth, and reduce loss, economical
Environmental protection.The nutritive value and edibility characteristic of the fresh class dried bean curd of tradition are maintained, but class dried bean curd more fresh than tradition has more in mouthfeel
Toughness and elasticity, it is that a kind of reservation prototaxic is different from traditional new product again.Product appearance is similar to uneven point of dried bean curd, surface
The plentiful flexible of cloth hole, mouthfeel, is adapted to dish-cooking, is more easy to during the cooking tasty, is the new selection that consumer goes with rice or bread.To development
The bean product cause in China, bean product market is enriched, improve Competitive Products, effectively extend volume growth, promote enterprise
Technological innovation and technological progress etc. are all of great immediate significance and social effect, the prospect of marketing are wide.
Embodiment described above is a kind of preferable scheme of the present invention, not the present invention is made any formal
Limitation, there are other variants and remodeling on the premise of without departing from the technical scheme described in claim.
Claims (4)
- A kind of 1. processing method of preserved dried beancurd, it is characterised in that：Comprise the following steps：(1) Feedstock treating：Broken dried bean curd is collected, debris is removed, cleans up；(2) cut and mix：Broken dried bean curd input cutmixer after processing cut mixing, cut to broken dried bean curd grain fineness in 3-8mm；(3) alkalize：Cut after the completion of mixing, broken dried bean curd particle is placed in the sodium bicarbonate(edible) solution that concentration is 0.05-0.15% and soaked Steep 15-45 minutes, 80-95 DEG C of soaking temperature；(4) suppress：Broken dried bean curd particle after alkalization is poured into the inframe of stand cloth, poured to uniform, corner is full of, and cloth is packaged, and is added Plate, then it is pressed into thickness 3.5-4.0cm, moisture 55-65% dried bean curd block with hydraulic press；(5) stew in soy sauce：By dried bean curd block stew in soy sauce 20-30mi n, air-dry 5 days, packaging, finished product is obtained after pasteurize；The preparation method of the bittern is：By fennel 0.3-0.7 parts by weight, white sugar 0.5-0.8 parts by weight, cassia bark 0.4-0.8 weights Measure part, meat bandit 0.2-0.5 parts by weight, ginger 0.2-0.6 parts by weight, Chinese prickly ash 0.1-0.3 parts by weight, capsicum 0.2-0.5 parts by weight, White pepper 0.1-0.3 parts by weight and cloves 0.1-0.2 parts by weight make spices bag, are put into 50-70 parts by weight water, heating is boiled Afterwards, slow fire boils 1-2h, and the salt for then adding 1-3 parts by weight obtains bittern to after being completely dissolved.
- 2. the processing method of preserved dried beancurd according to claim 1, it is characterised in that：It is irregular that the broken dried bean curd includes corner Dried bean curd and surface fracture dried bean curd.
- 3. the processing method of preserved dried beancurd according to claim 1 or claim 2, it is characterised in that：The compacting uses slow pressure technique, Hydraulic press pressurization 20-30s, stops pressurization and keeps 1-3mi n, repeat 2-3 times, after pressurizeing for the last time, stops pressurization and keeps More than 10mi n, the control of compacting total time is in 15-30mi n.
- 4. the processing method of preserved dried beancurd according to claim 1 or claim 2, it is characterised in that：The stew in soy sauce is：By semi-finished product weight Group dried bean curd is put into bittern, after boiling, slow fire stew in soy sauce 20-30mi n.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201710892151.6A CN107467200A (en) | 2017-09-27 | 2017-09-27 | A kind of processing method of preserved dried beancurd |
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| CN201710892151.6A CN107467200A (en) | 2017-09-27 | 2017-09-27 | A kind of processing method of preserved dried beancurd |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20220043067A (en) | 2020-09-28 | 2022-04-05 | 주식회사 태진지엔에스 | Method for improving the properties of bean-curd using basic substances and prepared bean-curd therefrom |
| CN114504078A (en) * | 2022-03-07 | 2022-05-17 | 山东冠珍轩豆制食品有限公司 | Preparation process of high-elasticity dried tofu |
-
2017
- 2017-09-27 CN CN201710892151.6A patent/CN107467200A/en not_active Withdrawn
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20220043067A (en) | 2020-09-28 | 2022-04-05 | 주식회사 태진지엔에스 | Method for improving the properties of bean-curd using basic substances and prepared bean-curd therefrom |
| JP2022055297A (en) * | 2020-09-28 | 2022-04-07 | テジン ジーエヌエス カンパニー リミテッド | Method of improving physical property of soy bean curd using basic substance and soybean curd thereby |
| JP7231951B2 (en) | 2020-09-28 | 2023-03-02 | テジン ジーエヌエス カンパニー リミテッド | Method for improving physical properties of tofu using basic substance and tofu by the same |
| CN114504078A (en) * | 2022-03-07 | 2022-05-17 | 山东冠珍轩豆制食品有限公司 | Preparation process of high-elasticity dried tofu |
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Application publication date: 20171215 |