CN108419843A - A kind of traditional handicraft of the big stone mill production bean curd stick of green stone - Google Patents
A kind of traditional handicraft of the big stone mill production bean curd stick of green stone Download PDFInfo
- Publication number
- CN108419843A CN108419843A CN201710080473.0A CN201710080473A CN108419843A CN 108419843 A CN108419843 A CN 108419843A CN 201710080473 A CN201710080473 A CN 201710080473A CN 108419843 A CN108419843 A CN 108419843A
- Authority
- CN
- China
- Prior art keywords
- bean
- soya
- curd stick
- mill
- bean curd
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Classifications
-
- 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
- A23C20/005—Cheese substitutes mainly containing proteins from pulses or oilseeds
-
- 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
Landscapes
- 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 present invention relates to the traditional handicrafts that a kind of big stone mill of green stone produces bean curd stick, which is characterized in that produces the traditional handicraft of bean curd stick using the big stone mill of green stone using soya bean as raw material.Process route includes：Beans → peeling → immersion → draining → defibrination → filter pulp → mashing off → is selected to take off the processes such as film → forming → drying → quantitative package → finished product.The present invention selects the big stone mill mill of special green stone to grind the traditional bean curd stick processing technology of soya-bean milk, electric millstone mill jogging speed equably operates, the soya-bean milk ground is not only uniformly but also fine and smooth, soya bean can be allowed fully to discharge protein, the unique minerals contained in the big stone mill of green stone naturally mix with soyabean nutrient element, one integrated mass, bean curd stick is homogeneous, and the bean curd stick of production has the characteristics that nutrition, economy, resistant to cook, good toughness, mouthfeel are good.
Description
Technical field
The present invention relates to the traditional handicrafts that a kind of big stone mill of green stone produces bean curd stick, belong to food processing technology field.
Background technology
Bean curd stick is famous one of the traditional national Speciality Foods in China, is that soya-bean milk boils the film of rear surface solidification through folding
Into strips, become as bean curd stick after drying molding, gloss appearance, in light yellow, bean curd stick item uniformly in it is hollow, because its is hollow seemingly
Bamboo, therefore named bean curd stick.Bean curd stick is because it has higher protein, and cholesterol level is very low, rich in nutrition content, and praised for
" vegetarian diet most ".Contain phosphatide in bean curd stick, can reduce cholesterol, the diseases such as prevention of arterial atherosis, meanwhile, paddy ammonia in bean curd stick
The content of acid is higher, can reach 2~5 times of other bean product, plays an important role to brain activity, thus bean curd stick has preferably
Brain boosting and supplementing effect is suitable for the consumer group of all age groups such as children and adolescents, old age.
Stone mill is traditional household kitchen utensils, is used for grain processings such as rice, wheat, beans at powder, a kind of machinery of slurry, usually
It is made by two roundstones, stone mill is two layers of plane, and two layers of joint is all textured, during grain enters two layers from the hole of top
Between, it migrates along texture, is grated when scrolling through two levels outward, form powder or Rice ＆ peanut milk, greenstone-made mill belong to carbonic acid rock,
Hardness is generally 3.5~4.0 or so, has preferable wearability and resistance to weathering, the big stone mill of green stone to contain natural minerals, uses
Rich in selenium, germanium etc. to the big stone mill of the natural bluestone floor of human body beneficial element, "dead", tough and hard wear resistant, finishing impression spy, science beats
Mill, is very beneficial to health.The soya-bean milk product nutrition higher ground with the big stone mill of traditional green stone, the big stone mill of green stone are ground
Soybean can be allowed to be come into full contact with air when soya-bean milk, natural taste is fine, is all rotating speed leisurely, stone when stone mill grinds soya-bean milk
The bean products that mill roll flute run evenly speed is ground slowly have been sufficiently reserved the true qualities of beans and pure fragrance, not only bean product
Protein content is high, nutritional ingredient is more, and silty is fine and smooth, and beans are aromatic strongly fragrant, but remain bean products be rich in it is a variety of micro-
Nutritional ingredient caused by secondary element in turn avoids contemporary big machinery production high temperature, high pressure is destroyed.
Invention content
A kind of traditional handicraft of the big stone mill production bean curd stick of green stone, which is characterized in that use green stone great Shi by raw material of soya bean
The traditional handicraft of mill production bean curd stick.Process route includes：Select beans → peeling → immersion → draining → defibrination → filter pulp → mashing off →
Take off the processes such as film → forming → drying → quantitative package → finished product.
The object of the present invention is achieved like this, the manufacturing technique of the present invention are as follows：
(1) beans are selected：Beans are selected using wet cleaning method, wet separation is floated with water according to the different principle of the sundries proportions such as soya bean and silt
Choosing, specific method is to pour into soya bean in fermentation vat, add after water due in soya bean sundries, cut beans, go rotten beans, beans of damaging by worms etc.
Proportion be less than water, thus swim in the water surface, then with bamboo strainer pull out come；It is miscellaneous that proportion is more than iron filings, stone, silt of water etc.
Object, is deposited in water-bed rejecting, it is selected after soya bean reach full grains, color and luster is limpid, no insect pest, without go mouldy, free from admixture.
(2) it removes the peel：Soya bean after selected peels off skin of beancurd after special-purpose machinery is roughly ground, and soya bean passes through delivery pipe after having removed skin
Road is transported to soybean soaking pond.
(3) it impregnates：Protein in soya bean tissue is a kind of colloid, after soya bean is soaked in water, protein colloid can be made to inhale
It receives moisture and expands, Protein Extraction is conducive to come out, soybean soaking is excessive or impregnates the insufficient production that can all influence bean product
Product yield.Impregnating appropriateness can make the film outside protein crisp by cirrhosis, can fully be crushed in grinding, make protein to the maximum extent
Separate out.Such as oversoaking, protein outer membrane softens, is not easy to grind, can influence finished product yield；Such as impregnate deficiency, protein
Outer membrane is still very hard.Impregnate whether the method for appropriateness is that the soybean after immersion is broken into two valves, as being in flat substantially on the inside of bean cotyledon
Face, central partization are slightly in scrobicula face, then are unrestrained bubble appropriateness；If being in plane completely on the inside of bean cotyledon, then oversoaking；As on the inside of bean cotyledon
Still there is deep recess, it is insufficient to impregnate.Immersion degree is also different because of season difference.Summer and autumn, temperature hinge is high, and immersion should not mistake
Degree；Winter-spring season, temperature is relatively low, and immersion can slightly excessively.To make soya bean uniform water absorption, during immersion, every 2 hours, Ying Jiang
Soybean stirs primary up and down.The length of soybean soaking time, should be depending on the factors such as temperature, beans kind, water quality and finished product, but lead
It is temperature to want factor, and temperature is lower, and the time is longer when the immersion of soya bean, and spring and autumn just impregnates 3~4 hours, and summer impregnates 2~3
Hour, winter impregnates 4~6 hours, need not change water halfway.
(3) defibrination：Soybean soaking finishes, and drains soaking bean water, you can enters mill and mills.The present invention selects special green stone great Shi
Mill mill grinds soya-bean milk, and electric millstone mill equably operates with 30~35 turns of speed per minute, and the soya-bean milk ground is not only uniformly but also fine and smooth, energy
Soya bean is allowed fully to discharge protein, the unique minerals contained in the big stone mill of green stone naturally mix, completely with soybean nutritional element
One, green stone big stone mill must intake when feeding with materials quantitative, and the effect of water is added when grinding beans：First, flowing water drives soya bean in mill
Play lubricating action；Second is that triturate can be made fine and smooth.Meanwhile under the action of stone mill, water and soyabean protein is made to be mixed into uniformly
Colloidal solution.Hydraulic pressure when water is added to balance, amount of water will be stablized, so that it is fine and smooth and uniform to grind the soya-bean milk taken.If plus
Hypervolia can shorten residence time of the soya bean beans between grinding, so that pulp is fast, the requirement of original fineness is not achieved；On the contrary,
Add water very few, soya bean beans residence time between grinding can be extended, so that pulp is slow, as a result can make beans because of the frictional heating of grinding
Protein receptor thermal denaturation in slurry influences yield rate, and side edging adds water, and amount of water when generally milling is the three of raw material soya bean beans
Convenient to four multiple proportions, pinching juice with finger twirl has adhesion sense to be advisable.For ensure bean product hygienic quality, before milling it is noted that
Mill is cleaned, especially summer and autumn temperature is relatively high, bacterial reproduction alkynes, more it is noted that health, generally mills three, four hours
Afterwards, mill equipment should be just cleaned comprehensively, and the rancid substance at each position of grinding tool and more serious germ contamination are deposited in remove,
Not so it can be starched there is a phenomenon where bad.
(4) filter pulp：It crosses 110~130 mesh straining cloths elimination bean dregs and obtains slurry, the purpose of filtering is exactly the bean dregs in soya-bean milk
It separates, the ingredient of bean dregs is mainly cellulose and impurity, after filtering, the quality exquisiteness ravine of bean product can be made to slide, carried
High nutritive value.
(5) mashing off：Filtered soya-bean milk is automatically entered in mashing off slot, is divided in the soya-bean milk on mashing off slot constantly forward
Flowing opens the switch of the switch and air blower on steam tube valve, the heat steam in mashing off trench bottom steam box is arranged to boiling
The soya-bean milk flowed in stock tank is heated, meanwhile, under the cold wind effect of multiple isocons blowout on mashing off slot top, by adding
Thermal to soya-bean milk heat dry 15~after twenty minutes, the soya-bean milk moisture of flow forward gradually evaporates, protein setting gradually to form gold
The bean curd stick film of yellow fluffy.
(6) film forming is taken off：When the bean curd stick film on mashing off slot enters the membrane end of mashing off slot, manually uncovered,
Under the transmission of motor, bean curd stick film enters in conveyer belt, at this point, automatic cutting device is longitudinal to be cut into several by bean curd stick film
Strip bean curd stick film, and acted on by multiple tracks molding machine, dendritic bean curd stick item is formed, is slowly flowed under the action of conveyer belt
Into the air energy drying box being arranged at rear.
(7) drying and quantitative package：After carrying out length cutting to bean curd stick item, it is dried to water content and reaches standard requirement, warp
Bean curd stick is got product after quantitative package.
It is characteristic of the invention that：The present invention selects the big stone mill mill of special green stone to grind the traditional bean curd stick production technology of soya-bean milk,
Electric millstone mill jogging speed ground run evenly, the soya-bean milk ground is not only uniformly but also fine and smooth, soya bean can be allowed fully to discharge protein, green stone is big
The unique minerals contained in stone mill naturally mix with soybean nutritional element, one integrated mass, and bean curd stick is homogeneous, the bean curd stick of production
Have the characteristics that nutrition, economy, resistant to cook, good toughness, mouthfeel are good.
Specific implementation mode
Below in conjunction with the present invention is further described.
(1) beans are selected：Beans are selected using wet cleaning method, soya bean is poured into fermentation vat, are added after water due to sundries, the cut in soya bean
Beans, go rotten beans, beans of damaging by worms etc. proportion be less than water, thus swim in the water surface, then with bamboo strainer pull out come；Proportion is more than the iron of water
The sundries such as bits, stone, silt, are deposited in water-bed rejecting, it is selected after soya bean reach full grains, color and luster is limpid, no insect pest, nothing
It goes mouldy, free from admixture.
(2) it removes the peel：Soya bean after selected peels off skin of beancurd after special-purpose machinery is roughly ground, and soya bean passes through delivery pipe after having removed skin
Road is transported to soybean soaking pond；
(3) it impregnates：The clean water of the addition for removing the peel soya bean is impregnated, every 2 hours, soya bean should be stirred up and down primary.
Spring and autumn impregnates 4 hours, and summer impregnates 3 hours, and winter impregnates 6 hours, need not change water halfway.
(4) defibrination：Soybean soaking finishes, and drains soaking bean water, you can enters mill and mills, the present invention selects special green stone great Shi
Mill mill grinds soya-bean milk, and electric millstone mill is equably operated with 30~35 turns of speed per minute, and green stone big stone mill must be with material when feeding
Quantitative water inlet, side edging add water, and amount of water when generally milling is that the three to four-fold of raw material soya bean is more suitable, are pinched with finger twirl
Juice has adhesion sense to be advisable, to ensure the hygienic quality of bean product, it is noted that cleaning mill before milling.
(5) filter pulp：It crosses 130 mesh straining cloths elimination bean dregs and obtains slurry, the purpose of filtering is exactly the bean dreg separation in soya-bean milk
It goes out, after filtering, the quality exquisiteness ravine of bean product can be made to slide, improve nutritive value.
(6) mashing off：Filtered soya-bean milk is automatically entered in mashing off slot, is divided in the soya-bean milk on mashing off slot constantly forward
Flowing opens the switch of the switch and air blower on steam tube valve, the heat steam in mashing off trench bottom steam box is arranged to boiling
The soya-bean milk flowed in stock tank is heated, meanwhile, under the cold wind effect of multiple isocons blowout on mashing off slot top, by adding
Thermal to soya-bean milk heat dry 15~after twenty minutes, the soya-bean milk moisture of flow forward gradually evaporates, protein setting gradually to form gold
The bean curd stick film of yellow fluffy.
(7) film forming is taken off：When the bean curd stick film on mashing off slot enters the membrane end of mashing off slot, manually uncovered,
Under the transmission of motor, bean curd stick film enters in conveyer belt, at this point, automatic cutting device is longitudinal to be cut into several by bean curd stick film
Strip bean curd stick film, and acted on by multiple tracks molding machine, dendritic bean curd stick item is formed, is slowly flowed under the action of conveyer belt
Into the air energy drying box being arranged at rear.
(8) drying and quantitative package：After carrying out length cutting to bean curd stick item, it is dried to water content and reaches standard requirement, warp
Bean curd stick is got product after quantitative package.
Claims (1)
1. a kind of traditional handicraft of the big stone mill production bean curd stick of green stone, which is characterized in that use the big stone mill of green stone by raw material of soya bean
Produce the traditional handicraft of bean curd stick.Process route includes：Beans → peeling → immersion → draining → defibrination → filter pulp → mashing off → is selected to take off
The processes such as film → forming → drying → quantitative package → finished product.
The manufacturing technique of the present invention are as follows：
(1) beans are selected：Beans are selected using wet cleaning method, soya bean is poured into fermentation vat, add after water due in soya bean sundries, cut beans,
The proportion of beans, beans of damaging by worms etc. of going rotten is less than water, thus swims in the water surface, then is pulled out to come with bamboo strainer, proportion more than water iron filings,
The sundries such as stone, silt, are deposited in water-bed rejecting, it is selected after soya bean reach full grains, color and luster is limpid, no insect pest, without mould
Become, free from admixture；
(2) it removes the peel：Soya bean after selected peels off skin of beancurd after special-purpose machinery is roughly ground, and soya bean has gone defeated by conveyance conduit after skin
It is sent to soybean soaking pond；
(3) it impregnates：Clean water is added in peeling soya bean to impregnate, every 2 hours, soya bean should be stirred to primary, spring and autumn up and down
It impregnates 4 hours, summer impregnates 3 hours, and winter impregnates 6 hours, need not change water halfway；
(4) defibrination：Soybean soaking finishes, and drains soaking bean water, you can enters mill and mills, the present invention selects the big stone mill mill of special green stone
Soya-bean milk is ground, electric millstone mill is equably operated with 30~35 turns of speed per minute, and green stone big stone mill must be with materials quantitative when feeding
Water inlet, side edging add water, and amount of water when generally milling is that the three to four-fold of raw material soya bean is more suitable, and juice is pinched with finger twirl
There is adhesion sense to be advisable, to ensure the hygienic quality of bean product, it is noted that cleaning mill before milling.
(5) filter pulp：It crosses 130 mesh straining cloths elimination bean dregs and obtains slurry, the purpose of filtering is exactly that the bean dreg separation in soya-bean milk is gone out
After filtering, the quality exquisiteness ravine of bean product can be made to slide, improve nutritive value.
(6) mashing off：Filtered soya-bean milk is automatically entered in mashing off slot, divides and is constantly flowed forward in the soya-bean milk on mashing off slot
It is dynamic, the switch of the switch and air blower on steam tube valve is opened, the heat steam in mashing off trench bottom steam box is set to mashing off
The soya-bean milk flowed in slot is heated, meanwhile, under the cold wind effect of multiple isocons blowout on mashing off slot top, by heating
Device to soya-bean milk heat dry 15~after twenty minutes, the soya-bean milk moisture of flow forward gradually evaporates, it is protein setting gradually form it is golden yellow
The bean curd stick film of color softness.
(7) film forming is taken off：When the bean curd stick film on mashing off slot enters the membrane end of mashing off slot, manually uncovered, in motor
Transmission under, bean curd stick film enters in conveyer belt, at this point, automatic cutting device is longitudinal to be cut into several strips by bean curd stick film
Shape bean curd stick film, and acted on by multiple tracks molding machine, dendritic bean curd stick item is formed, slowly flows to set under the action of conveyer belt
The air energy drying box at rear is set,
(8) drying and quantitative package：After carrying out length cutting to bean curd stick item, it is dried to water content and reaches standard requirement, through quantitative
Bean curd stick is got product after packaging.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710080473.0A CN108419843A (en) | 2017-02-15 | 2017-02-15 | A kind of traditional handicraft of the big stone mill production bean curd stick of green stone |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710080473.0A CN108419843A (en) | 2017-02-15 | 2017-02-15 | A kind of traditional handicraft of the big stone mill production bean curd stick of green stone |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108419843A true CN108419843A (en) | 2018-08-21 |
Family
ID=63155266
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710080473.0A Pending CN108419843A (en) | 2017-02-15 | 2017-02-15 | A kind of traditional handicraft of the big stone mill production bean curd stick of green stone |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108419843A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113180193A (en) * | 2021-05-28 | 2021-07-30 | 伍家豪 | Preparation formula and preparation method of beef dried bean curd sticks |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103053704A (en) * | 2013-02-04 | 2013-04-24 | 广西桂平广德利食品有限公司 | Dried beancurd stick production process and dried beancurd stick production equipment |
| CN103340247A (en) * | 2013-07-19 | 2013-10-09 | 涂伟英 | Preparing method of selenium-rich nutritive beancurd sticks |
| CN106070696A (en) * | 2016-07-20 | 2016-11-09 | 清流县嵩溪镇鑫牌豆腐皮厂 | Soak the dried bean production technology that operation simplifies |
| CN106172855A (en) * | 2016-07-20 | 2016-12-07 | 清流县嵩溪镇鑫牌豆腐皮厂 | The dried bean production technology that mouthfeel is improved |
-
2017
- 2017-02-15 CN CN201710080473.0A patent/CN108419843A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103053704A (en) * | 2013-02-04 | 2013-04-24 | 广西桂平广德利食品有限公司 | Dried beancurd stick production process and dried beancurd stick production equipment |
| CN103340247A (en) * | 2013-07-19 | 2013-10-09 | 涂伟英 | Preparing method of selenium-rich nutritive beancurd sticks |
| CN106070696A (en) * | 2016-07-20 | 2016-11-09 | 清流县嵩溪镇鑫牌豆腐皮厂 | Soak the dried bean production technology that operation simplifies |
| CN106172855A (en) * | 2016-07-20 | 2016-12-07 | 清流县嵩溪镇鑫牌豆腐皮厂 | The dried bean production technology that mouthfeel is improved |
Non-Patent Citations (1)
| Title |
|---|
| 曾学英: "《经典豆制品加工工艺与配方》", 31 August 2013 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113180193A (en) * | 2021-05-28 | 2021-07-30 | 伍家豪 | Preparation formula and preparation method of beef dried bean curd sticks |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN105410551B (en) | Passionfruit latex and preparation method thereof and the application in terms of high-quality fruitcake making | |
| CN102349581A (en) | Coarse-cereal dried bean curd roll and preparation method thereof | |
| CN103976309A (en) | Preparation method of sweet potato vermicelli | |
| CN103749737A (en) | VF tofu skin crisp chips and preparation method thereof | |
| CN105166078A (en) | Fried bean curd manufacturing technology | |
| CN107484945A (en) | A kind of purple rice row ground rice and preparation method thereof | |
| CN106720446A (en) | A kind of preparation method of fried bean curd | |
| CN102422899A (en) | Making method for edible fungus-flavored bean curd | |
| CN108378135A (en) | A kind of preparation method facilitating skin of beancurd | |
| CN104957268A (en) | Dried beancurd sticks and a processing and producing method thereof | |
| CN106922836A (en) | A kind of full soybean nutritional preparation method of soymilk | |
| CN104686678A (en) | Processing method of fermented bean curd | |
| KR102473448B1 (en) | Method for manufacturing tofu and dried tofu therwith | |
| CN103416683B (en) | Germinated brown rice noodles and production method thereof | |
| CN108419843A (en) | A kind of traditional handicraft of the big stone mill production bean curd stick of green stone | |
| CN100512674C (en) | Barley germ rice and its processing method | |
| CN102038039A (en) | Corn curd making technique | |
| CN104106651A (en) | Onion flavor pork liver bean curd and preparation method thereof | |
| KR101651633B1 (en) | Manufacturing Method of Soymilk Used by Soybean Sprout | |
| CN106720414A (en) | A kind of yam bean bean curd stick of improving quality and raising yield | |
| CN103478285A (en) | Method for preparing fermented bean curd containing jackfruit | |
| CN106689597A (en) | Preparation method of pine needle and radix pueraiae health tea and pine needle and radix pueraiae health tea | |
| CN106616920A (en) | Acorn and sweet potato bean curd and making method thereof | |
| KR100860705B1 (en) | Making method for soybean curd using ocean deep water and chlorella | |
| KR101915955B1 (en) | Manufacturing method of ramie fabric leaves and barley rice ball cake using premix |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20180821 |