CN108323578A - A kind of processing technology and production method of dried bean curd - Google Patents
A kind of processing technology and production method of dried bean curd Download PDFInfo
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- CN108323578A CN108323578A CN201810268346.8A CN201810268346A CN108323578A CN 108323578 A CN108323578 A CN 108323578A CN 201810268346 A CN201810268346 A CN 201810268346A CN 108323578 A CN108323578 A CN 108323578A
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- bean curd
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- 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
Abstract
The invention discloses a kind of processing technology of dried bean curd and production methods, include the following steps：A. raw material will be chosen first；B. wait for that olive oil impregnates step a again after the completion；C. after the completion of waiting for step b, then slurry work is carried out；D. after the completion of waiting for step c, then swollen slurry is carried out；E. after the completion of waiting for step d, it is further added by additive；F. after the completion of waiting for step e, then upper plate work is carried out.By in the soaking process of raw material soya bean, carry out the addition of 4% olive oil, it improves soya bean saturation factor and increases antibacterial effect simultaneously, secondly bittern is by magnesium chloride, glucolactone, calcium sulfate, sucrose fatty ester, glucose group at, such combination, it can ensure that the beans brain to be formed is big, poor water retention property, be conducive to suppress and improve the hardness of dried bean curd openpore, by adding agar powder during swollen slurry, the additive of sodium propionate and calcium propionate composition, while increasing anti-corrosion effect, coordinate the colloidality of agar powder, to increase itself toughness of dried bean curd, convenient for promoting the use of.
Description
Technical field
The present invention relates to a kind of dried bean curd processing technique field, the processing technology of specially a kind of dried bean curd and making side
Method.
Background technology
Dried bean curd, one of Chinese tradition bean product are the reprocessing products of bean curd.Salty perfume is tasty and refreshing, it is hard in tough, put long not
It is bad, it is to have one of cuisines in the Chinese major styles of cooking.Dried bean curd is full of nutrition, contains a large amount of protein, fat, carbon hydrate
Object, the also minerals containing a variety of needed by human body such as calcium, phosphorus, iron.Dried bean curd can add salt, fennel, flower in the production process
The condiment such as green pepper, aniseed, rhizoma zingiberis, it is not only fragrant but also fresh, it eats do not mind long, be known as " vegetarian ham ", dried bean curd is the best food to go with rice of going well with wine
One of product also allow for journey and carry and eat.Dried bean curd has halogen is dry, smoke-dried beancurd, soy sauce are dry etc., is to mix cold dish in feast, make dish popular
Superior raw material.Its water content is smaller than soft beancurd, and hardness is high, and thickness is small, is the reproduced food of bean curd.
Currently, existing dried bean curd is in process, be required for being impregnated, existing immersion way in antibiotic property and
The saturation degree of soya bean is controlled, all existing defects, and the quality of soya bean all plays the making of dried bean curd and final product quality
Vital influence, secondly under the premise that can not reduce bean curd poor water retention property, the beans brain of bean curd is larger, after being not easy to
Phase pressing operation in then squeezing, when bean curd toughness is poor, can lead to bean curd molding missing, influence later stage sale, be not easy to this
A little is all physical presence and urgent problem.
Invention content
The technical problem to be solved by the present invention is to overcome the defect of the prior art, provide a kind of dried bean curd processing technology and
Production method carries out the addition of 4% olive oil by the soaking process of raw material soya bean, improves soya bean saturation factor and simultaneously
Increase antibacterial effect, secondly bittern by magnesium chloride, glucolactone, calcium sulfate, sucrose fatty ester, glucose group at,
Such combination, it can be ensured that the beans brain of formation is big, poor water retention property, is conducive to the hardness for suppressing and improving dried bean curd openpore, passes through
The additive that agar powder, sodium propionate and calcium propionate composition are added during swollen slurry, while increasing anti-corrosion effect, cooperation
The colloidality of agar powder, to increase itself toughness of dried bean curd, convenient for promoting the use of.
To solve the above problems, the present invention provides the following technical solutions：A kind of processing technology and production method of dried bean curd,
Include the following steps：
A. the raw soybeans chosen are subjected to immersion treatment first；
B. wait for that the olive oil for adding 4% after the completion of step a again carries out fusion immersion treatment；
C. after the completion of waiting for step b, bittern is recycled to carry out slurry work；
D. after the completion of waiting for step c, then swollen slurry is carried out；
E. after the completion of waiting for step d, then increase additive during swollen slurry；
F. after the completion of waiting for step e, then upper plate work is carried out；
G. it after the completion of waiting for step f, recycles and squeezes bed to jellied bean curd progress twice pressing；
H. it after the completion of waiting for step g, is finally packed.
As a kind of preferred embodiment of the present invention, in the step a, soya bean with beans it is full it is complete, particle is big, gold
Yellow is selection criteria, prevent beans darker in color it is turbid, black, the soya bean of the shrivelled phenomenon in surface, guaranteed quality, impregnate height to cover
Lid soya bean is advisable.
As a kind of preferred embodiment of the present invention, in the step b, olive oil is primary cold press oil product, rich in single
Unsaturated fatty acid can play antibacterial effect, can also increase the saturation degree of soya bean, be easy to post-processing, this needs to coordinate in the process
Stirring, mixed time are 30min.
As a kind of preferred embodiment of the present invention, in the step c, starched using bittern point, when concentration ratio cooks bean curd
The bittern water concentration used is 2 degree high, dosage 5%, is conducive to the hardness for suppressing and improving dried bean curd openpore, soya-bean milk when selecting slurry
Temperature is 75~80 DEG C, and the composition of bittern is magnesium chloride 20%, glucolactone 4%, calcium sulfate 65%, sucrose fatty ester
2%, glucose 9%.
As a kind of preferred embodiment of the present invention, in the step d, swollen slurry is needed after point slurry 8~10 minutes, use cucurbit
It is stirred in cylinder 3 times, such yellow serofluid will float on surface layer, wait for again swollen slurry after five minutes, yellow serofluid is sucked out with suction hose, when
Beans brain stops water suction after exposing.
As a kind of preferred embodiment of the present invention, in the step e, wherein additive is agar powder 76%, propionic acid
Sodium 18% and calcium propionate 6% in adding procedure, need heating stirring, temperature to control at 30 DEG C~40 DEG C.
As the present invention a kind of preferred embodiment, the step f in operation, with 50 centimetres X50 centimetres X2.5 lis
The squared board of rice, when upper plate, put the wooden frame of 45 centimeter squares on plank, and wooden frame is 5 centimetres high, one piece 80 lis of wooden frame upper berth
The steamed buns stuffed with sweetened bean paste cloth of meter Jian Fang.Four sides of four angular alignment wooden frame of steamed buns stuffed with sweetened bean paste cloth, and cloth is pressed onto wooden frame bottom, then with PERICARPIUM LAGENARIAE by beans brain
It scoops in mould, beans brain is shakeout full of quadrangle with a bamboo clappers, steamed buns stuffed with sweetened bean paste cloth is sealed and takes out model frame, i.e., a first-class plate.
As a kind of preferred embodiment of the present invention, the step g in operation, squeezes bed and is divided into hydraulic pressure squeezing bed or machinery
Bed to be squeezed, is started in 3~4 minutes, pressure should not be too big, when Glycine max (L.) Merr is suitably discharged, dried bean curd surface slightly has skinning, then by
Cumulative plus-pressure.Finally press about 15 minutes, when basically reaching quality requirement to the water content of dried bean curd, you can de- squeezing is bled off pressure,
The rotation for wherein squeezing bed motor is 2400r/min, power:35kw（kw）.
Compared with prior art, beneficial effects of the present invention are as follows：
The present invention a kind of processing technology and production method of dried bean curd, by the soaking process of raw material soya bean, carrying out 4% olive
The addition of olive oil, improve soya bean saturation factor and simultaneously increase antibacterial effect, secondly bittern by magnesium chloride, glucolactone,
Calcium sulfate, sucrose fatty ester, glucose group are at such combination, it can be ensured that the beans brain of formation is big, poor water retention property, favorably
In the hardness for suppressing and improving dried bean curd openpore, by adding agar powder, sodium propionate and calcium propionate composition during swollen slurry
Additive while increasing anti-corrosion effect, coordinates the colloidality of agar powder, to increase itself toughness of dried bean curd, convenient for promoting
It uses.
Specific implementation mode
The present invention provides a kind of technical solution：A kind of processing technology and production method of dried bean curd, include the following steps：
A. the raw soybeans chosen are subjected to immersion treatment first；
B. wait for that the olive oil for adding 4% after the completion of step a again carries out fusion immersion treatment；
C. after the completion of waiting for step b, bittern is recycled to carry out slurry work；
D. after the completion of waiting for step c, then swollen slurry is carried out；
E. after the completion of waiting for step d, then increase additive during swollen slurry；
F. after the completion of waiting for step e, then upper plate work is carried out；
G. it after the completion of waiting for step f, recycles and squeezes bed to jellied bean curd progress twice pressing；
H. it after the completion of waiting for step g, is finally packed.
In the step a, soya bean is full completely with beans, particle is big, golden yellow is selection criteria, prevents beans darker in color
Turbid, nigrescence, the soya bean of the shrivelled phenomenon in surface, guaranteed quality, impregnate height is advisable with covering soya bean.
In the step b, olive oil is primary cold press oil product, is rich in monounsaturated fatty acids, can play antibacterial effect,
The saturation degree that soya bean can be increased, is easy to post-processing, this needs cooperation to stir in the process, and the mixed time is 30min.
It in the step c, is starched using bittern point, concentration ratio does that the bittern water concentration used when bean curd is 2 degree high, and dosage is
5%, be conducive to the hardness for suppressing and improving dried bean curd openpore, the temperature of soya-bean milk is 75~80 DEG C when selecting slurry, and the composition of bittern is chlorine
Change magnesium 20%, glucolactone 4%, calcium sulfate 65%, sucrose fatty ester 2%, glucose 9%.
In the step d, swollen slurry is needed after point slurry 8~10 minutes, stirred 3 times in cylinder with cucurbit, such yellow serofluid will
Surface layer is floated on, swollen slurry is waited for again after five minutes, yellow serofluid is sucked out with suction hose, stop water suction after beans brain is exposed.
In the step e, wherein additive is agar powder 76%, sodium propionate 18% and calcium propionate 6%, in adding procedure,
Heating stirring, temperature is needed to control at 30 DEG C~40 DEG C.
In operation, with 50 centimetres X50 centimetres X2.5 centimetres of squared board, when upper plate, puts one to the step f on plank
The wooden frame of a 45 centimeter square, wooden frame is 5 centimetres high, the steamed buns stuffed with sweetened bean paste cloth of one piece 80 of wooden frame upper berth centimeter square, four angular alignment of steamed buns stuffed with sweetened bean paste cloth
Four sides of wooden frame, and cloth is pressed onto wooden frame bottom, then beans brain is scooped in mould with PERICARPIUM LAGENARIAE, beans brain is shakeout with a bamboo clappers
Full of quadrangle, steamed buns stuffed with sweetened bean paste cloth is sealed and takes out model frame, i.e., a first-class plate.
The step g in operation, squeezes bed and is divided into hydraulic pressure squeezing bed or machinery squeezing bed, start in 3~4 minutes, pressure is unsuitable
It is too big, when Glycine max (L.) Merr is suitably discharged, dried bean curd surface slightly has skinning, then pressure is gradually increased, finally pressed about 15 minutes,
When basically reaching quality requirement to the water content of dried bean curd, you can de- squeezing is bled off pressure, wherein the rotation for squeezing bed motor is 2400r/
Min, power: 35kw（kw）.
In the processing technology of dried bean curd, during carrying out immersion treatment to soybean first, addition olive oil can increase
Add certain antibiotic property, also allow for the saturation of soya bean, secondly passes through magnesium chloride, glucolactone, sulphur in the use of bittern
Sour calcium, sucrose fatty ester, glucose are applied in combination, convenient for reducing the density of beans brain, keep the water-retaining property worse, it is convenient thereafter
Bean curd dry forming can increase then by increasing agar powder, sodium propionate and calcium propionate on the basis of ensureing dried bean curd anti-corrosive properties
Add the toughness of dried bean curd, convenient for increasing ratio of briquetting and mouthfeel.
The above shows and describes the basic principles and main features of the present invention and the advantages of the present invention, for this field skill
For art personnel, it is clear that invention is not limited to the details of the above exemplary embodiments, and without departing substantially from the present invention spirit or
In the case of essential characteristic, the present invention can be realized in other specific forms.Therefore, in all respects, should all incite somebody to action
Embodiment regards exemplary as, and is non-limiting, the scope of the present invention by appended claims rather than on state
Bright restriction, it is intended that including all changes that come within the meaning and range of equivalency of the claims in the present invention
It is interior.
The foregoing is only a preferred embodiment of the present invention, is not intended to restrict the invention, although with reference to aforementioned reality
Applying example, invention is explained in detail, for those skilled in the art, still can be to aforementioned each implementation
Technical solution recorded in example is modified or equivalent replacement of some of the technical features.All essences in the present invention
With within principle, any modification, equivalent replacement, improvement and so on should all be included in the protection scope of the present invention god.
Claims (8)
1. the processing technology and production method of a kind of dried bean curd, it is characterised in that：Include the following steps：
A. the raw soybeans chosen are subjected to immersion treatment first；
B. wait for that the olive oil for adding 4% after the completion of step a again carries out fusion immersion treatment；
C. after the completion of waiting for step b, bittern is recycled to carry out slurry work；
D. after the completion of waiting for step c, then swollen slurry is carried out；
E. after the completion of waiting for step d, then increase additive during swollen slurry；
F. after the completion of waiting for step e, then upper plate work is carried out；
G. it after the completion of waiting for step f, recycles and squeezes bed to jellied bean curd progress twice pressing；
H. it after the completion of waiting for step g, is finally packed.
2. the processing technology and production method of a kind of dried bean curd according to claim 1, it is characterised in that：The step a
In, soya bean with beans it is full it is complete, particle is big, golden yellow is selection criteria, prevents that beans darker in color is turbid, blacks, surface is shrivelled
The soya bean of phenomenon, guaranteed quality, impregnate height is advisable with covering soya bean.
3. the processing technology and production method of a kind of dried bean curd according to claim 1, it is characterised in that：The step b
In, olive oil is primary cold press oil product, is rich in monounsaturated fatty acids, can play antibacterial effect, can also increase the saturation of soya bean
Degree, is easy to post-processing, this needs cooperation to stir in the process, and the mixed time is 30min.
4. the processing technology and production method of a kind of dried bean curd according to claim 1, it is characterised in that：The step c
In, starched using bittern point, it is 2 degree high that concentration ratio does the bittern water concentration used when bean curd, dosage 5%, be conducive to suppress with
The hardness for improving dried bean curd openpore, the temperature of soya-bean milk is 75~80 DEG C when selecting slurry, and the composition of bittern is magnesium chloride 20%, gluconic acid
Lactone 4%, calcium sulfate 65%, sucrose fatty ester 2%, glucose 9%.
5. the processing technology and production method of a kind of dried bean curd according to claim 1, it is characterised in that：The step d
In, swollen slurry being needed after point slurry 8~10 minutes, being stirred 3 times in cylinder with cucurbit, such yellow serofluid will float on surface layer, wait for again swollen slurry 5
After minute, yellow serofluid is sucked out with suction hose, stops water suction after beans brain is exposed.
6. the processing technology and production method of a kind of dried bean curd according to claim 1, it is characterised in that：The step e
In, wherein additive is agar powder 76%, sodium propionate 18% and calcium propionate 6%, in adding procedure, needs heating stirring, temperature control
System is at 30 DEG C~40 DEG C.
7. the processing technology and production method of a kind of dried bean curd according to claim 1, it is characterised in that：The step f
In operation, with 50 centimetres X50 centimetres X2.5 centimetres of squared board, when upper plate, puts the wood of 45 centimeter squares on plank
Frame, wooden frame is 5 centimetres high, the steamed buns stuffed with sweetened bean paste cloth of one piece 80 of wooden frame upper berth centimeter square, four sides of four angular alignment wooden frame of steamed buns stuffed with sweetened bean paste cloth, and cloth
It is pressed onto wooden frame bottom, is then scooped beans brain in mould with PERICARPIUM LAGENARIAE, beans brain is shakeout full of quadrangle with a bamboo clappers, steamed buns stuffed with sweetened bean paste cloth
It seals and takes out model frame, i.e., a first-class plate.
8. the processing technology and production method of a kind of dried bean curd according to claim 1, it is characterised in that：The step g
In operation, it squeezes bed and is divided into hydraulic pressure squeezing bed or machinery squeezing bed, start in 3~4 minutes, pressure should not be too big, waits for that Glycine max (L.) Merr is fitted
When discharge, dried bean curd surface slightly have skinning, then pressure is gradually increased, finally pressed about 15 minutes, arrives the water content of dried bean curd
When basically reaching quality requirement, you can de- squeezing is bled off pressure, wherein the rotation for squeezing bed motor is 2400r/min, power:35kw（kw）.
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| CN201810268346.8A CN108323578A (en) | 2018-03-29 | 2018-03-29 | A kind of processing technology and production method of dried bean curd |
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| CN201810268346.8A CN108323578A (en) | 2018-03-29 | 2018-03-29 | A kind of processing technology and production method of dried bean curd |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112602887A (en) * | 2020-12-18 | 2021-04-06 | 江苏省农业科学院 | Biological coagulant with anti-corrosion function and application thereof |
| CN113693200A (en) * | 2020-05-21 | 2021-11-26 | 平江县新翔宇食品有限公司 | Dried bubble with high compactness and preparation process thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113693200A (en) * | 2020-05-21 | 2021-11-26 | 平江县新翔宇食品有限公司 | Dried bubble with high compactness and preparation process thereof |
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Application publication date: 20180727 |