CN108740065A - A kind of preparation method of snack dried bean curd - Google Patents
A kind of preparation method of snack dried bean curd Download PDFInfo
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- CN108740065A CN108740065A CN201811057683.9A CN201811057683A CN108740065A CN 108740065 A CN108740065 A CN 108740065A CN 201811057683 A CN201811057683 A CN 201811057683A CN 108740065 A CN108740065 A CN 108740065A
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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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Abstract
The invention belongs to soybean processing technical fields, specifically disclose a kind of preparation method of snack dried bean curd；It chosen by raw material, steep the obtained dried bean curd of the processes such as beans, defibrination, snack dried bean curd is made using string alkali, stew in soy sauce and spice；The present invention carries out string alkali process to beans embryo, can increase the toughness of dried bean curd, removes dried bean curd fishy smell, while during stew in soy sauce, keeping dried bean curd more easily tasty；Prepare gained dried bean curd surface it is smooth, without sclerocortex, well arranged no adhesion situation, the toughness that will not fracture after doubling is preferable, is not in permeability after long-term storage, be hardened situations such as luming.
Description
Technical field
The invention belongs to soybean processing technical fields, and in particular to the processing method more particularly to one kind of a kind of dried bean curd are stopped
The preparation method of not busy dried bean curd.
Background technology
Dried bean curd is one of the abbreviation of dried bean curd, Chinese tradition bean product, is the reprocessing product of bean curd.Salty perfume is tasty and refreshing, firmly
Middle band is tough, puts long not bad, 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
Fat, carbohydrate, the also minerals containing a variety of needed by human body such as calcium, phosphorus, iron.
The processing method of traditional dried bean curd mostly uses prolonged stew in soy sauce and is seasoned, and prepares gained dried bean curd and sticks in one more
It rises, and condiment taste is not sufficiently submerged in inside dried bean curd, dried bean curd surface layer is harder, and mouthfeel is poor.
Invention content
The invention discloses a kind of processing method of snack dried bean curd, selection high quality soybean is raw material, and beans embryo internal layer knot is made
The smooth softness of structure, improves agreeable to the taste sense, and string alkali process is carried out to dried bean curd, can enhance dried bean curd toughness, removes dried bean curd fishy smell, makes simultaneously
Dried bean curd is more easily tasty；Snack dried bean curd surface obtained by preparing is smooth, and without sclerocortex, toughness is preferable on surface layer, and storage will not for a long time
The case where appearance permeability, epidermis is thicker, and dried bean curd is hardened.
To reach said effect, technical solution of the present invention is as follows：
A kind of preparation method of snack dried bean curd, it is characterised in that：It comprises the steps of：
（1）Raw material is chosen：Choose full grains, without go mouldy, the soybean without pinta, deposit in spare at ventilation lucifugal drying；
（2）Steep beans：The pH of water is adjusted to 6.5 ~ 7, soaking soybean keeps the water surface to be higher by soybean 25 ~ 30cm of level, when soybean internal layer
One third make a living the heart when, you can stop impregnate；
（3）Defibrination：To step（2）Soybean after immersion carries out defibrination, and the soya-bean milk that defoams to obtain；
（4）Mashing off：By step（3）Obtained soya-bean milk filter and remove residue starts mashing off, controlled at 90 ~ 95 DEG C, boil 15 ~
20min, then it is boiled with soft fire 3 ~ 5min, prevent soya-bean milk vacation from boiling during mashing off；
（5）Filtering：To step（4）Soya-bean milk after mashing off crosses 370 mesh sieve, obtains pure soya-bean milk；
（6）Point slurry：By step（5）The pure soya-bean milk of gained is put into a slurry container, and control temperature at the uniform velocity drips brine at 85 ± 2 DEG C
Enter in soya-bean milk and stir evenly, stands 20 ~ 30min；
（7）It fires：By step（6）Jellied bean curd obtained is evenly laid out in a template after passing point slurry, is fired, the firing time
Beans embryo is made in 30 ~ 45min, 75 ~ 80 DEG C of firing temperature；
（8）Squeezing：To step（7）Fire beans embryo obtained and carry out squeezing molding, when preceding 3 ~ 4 squeezings, control time 5 ~
7min, it is rear 2 ~ 3 times squeezing when, control time 8 ~ 10min to get molding dried bean curd；
（9）By step（8）Gained is molded dried bean curd and takes out, and is split according to actual size needs, spare；
（10）String alkali：Take dietary alkali with water by 0.1:60 mass ratio mixing, is evenly stirred until whole dissolvings, is heated to 90
~ 95 DEG C, by step（9）Gained dried bean curd is put into wherein, is stirred, and is pulled out and is dried after 3 ~ 5min of decoction；
（11）Stew in soy sauce：Thick gravy is heated to boiling, puts into step（10）Through going here and there the dried bean curd after alkali process, stew in soy sauce temperature is 80 ~ 88
DEG C, the stew in soy sauce time is 40 ~ 50min, is uniformly stirred to dried bean curd every 10min during stew in soy sauce, continues heat temperature raising later
It boils to thick gravy, after decocting 5min, pulls dried bean curd out, 20 ~ 25min of airing is to get preserved dried beancurd；
（12）Spice：Pepper bud, edible salt, spice, zanthoxylum powder, white granulated sugar and monosodium glutamate are taken by mass parts, with step（11）
Gained preserved dried beancurd presses 3:20 ~ 25 mass ratio mixing, after stirring evenly, is added making soy sauce for mass parts, continues stirring extremely
Uniformly, it packs, sterilize, be put in storage to get finished product snack dried bean curd.
Preferably, step（11）The thick gravy is obtained by the following method：20 parts of halogen material is taken by mass parts, 1 is pressed with water:
80 ~ 120 mass ratio mixing, is heated to 90 ~ 95 DEG C, decocts 3h, be stirred every 5 ~ 10min, quality is added later
5 parts of 5 parts of the salt of part, 3 ~ 5 parts of soy sauce, 3 ~ 5 parts of chickens' extract, 3 ~ 5 parts of monosodium glutamate and white granulated sugar continue to decoct 10min, and filtering removal is residual
Slag is to get required thick gravy.
Preferably, step（12）The pepper bud, edible salt, spice, zanthoxylum powder, white granulated sugar, monosodium glutamate and equipment for making sauce
Oil is weighed by following mass parts：260 parts of pepper bud, 10 parts of edible salt, 10 parts of spice, 4 parts of zanthoxylum powder, white granulated sugar 1
Part, 1 part of monosodium glutamate and make soy sauce 2 parts.
Preferably, step（12）The sterilising conditions are：115 ~ 118 DEG C of sterilising temp, 25 ~ 30min of sterilization time.
Advantageous effect of the present invention：
（1）The present invention selects high quality soybean when preparing snack dried bean curd, by steeping the steps such as beans, defibrination, point slurry, firing and string alkali
Suddenly, dried bean curd is made under conditions set, layer texture is neat in gained dried bean curd, improves agreeable to the taste sense, is carried out at string alkali to beans embryo
Reason can increase the toughness of dried bean curd, remove dried bean curd fishy smell, while during stew in soy sauce, keeping dried bean curd more easily tasty；
（2）The present invention is compounded using pepper bud and zanthoxylum powder with other seasonings in the preparation process of snack dried bean curd,
Processing is seasoned to dried bean curd, prepare gained dried bean curd surface it is smooth, without sclerocortex, well arranged no adhesion situation, after doubling not
The toughness that can fracture is preferable, is not in permeability after long-term storage, be hardened situations such as luming；In addition, using pepper bud as
Seasoning makes dried bean curd obtained by preparation also have multivitamin, has effects that removing toxic substances promoting blood circulation, can also extend the storage of dried bean curd
Phase.
Specific implementation mode
Below by specific implementation mode, the technical solution that further illustrates the present invention.
Embodiment 1
A kind of preparation method of snack dried bean curd, comprises the steps of：
（1）Raw material is chosen：Choose full grains, without go mouldy, the soybean without pinta, deposit in spare at ventilation lucifugal drying；
（2）Steep beans：The pH of water is adjusted to 6.5 ~ 7, soaking soybean keeps the water surface to be higher by soybean level 25cm, when soybean internal layer
One third make a living the heart when, you can stop impregnate；
（3）Defibrination：To step（2）Soybean after immersion carries out defibrination, and the soya-bean milk that defoams to obtain；
（4）Mashing off：By step（3）Obtained soya-bean milk filter and remove residue starts mashing off and boils 15min, then small controlled at 90 DEG C
Fire boils 5min, prevents soya-bean milk vacation from boiling during mashing off；
（5）Filtering：To step（4）Soya-bean milk after mashing off crosses 370 mesh sieve, obtains pure soya-bean milk；
（6）Point slurry：By step（5）The pure soya-bean milk of gained is put into a slurry container, and control temperature at the uniform velocity drips brine at 85 ± 2 DEG C
Enter in soya-bean milk and stir evenly, stands 20min；
（7）It fires：By step（6）Jellied bean curd obtained is evenly laid out in a template after passing point slurry, is fired, the firing time
Beans embryo is made in 30min, 80 DEG C of firing temperature；
（8）Squeezing：To step（7）Fire beans embryo obtained and carry out squeezing molding, when 3 times squeezing, control time in 7min, after
When 2 squeezings, control time is in 10min to get molding dried bean curd；
（9）By step（8）Gained is molded dried bean curd and takes out, and is split according to actual size needs, spare；
（10）String alkali：Take dietary alkali with water by 0.1:60 mass ratio mixing, is evenly stirred until whole dissolvings, is heated to 90
DEG C, by step（9）Gained dried bean curd is put into wherein, is stirred, and is pulled out and is dried after decoction 5min；
（11）Stew in soy sauce：Thick gravy is heated to boiling, puts into step（10）Through going here and there the dried bean curd after alkali process, stew in soy sauce temperature is 80 DEG C,
The stew in soy sauce time is 50min, is uniformly stirred to dried bean curd every 10min during stew in soy sauce, continues to be heated to thick gravy later
Boiling pulls dried bean curd out, airing 20min is to get preserved dried beancurd after decocting 5min；
Wherein, the thick gravy is obtained by the following method：20 parts of halogen material is taken by mass parts, 1 is pressed with water:80 mass ratio is mixed
It closes, is heated to 90 DEG C, decoct 3h, be stirred every 5min, 5 parts of the salt of mass parts, 3 parts of soy sauce, chicken are added later
5 parts of 3 parts of essence, 3 parts of monosodium glutamate and white granulated sugar continue to decoct 10min, and filtering removal residue is to get required thick gravy；
（12）Spice：Pepper bud, edible salt, spice, zanthoxylum powder, white granulated sugar and monosodium glutamate are taken by mass parts, with step（11）
Gained preserved dried beancurd presses 3:20 mass ratio mixing, after stirring evenly, is added making soy sauce for mass parts, continues to stir to equal
Even, packaging, is put in storage to get finished product snack dried bean curd at sterilizing；
Wherein, the pepper bud, edible salt, spice, zanthoxylum powder, white granulated sugar, monosodium glutamate and to make soy sauce be by following quality
What part weighed：260 parts of pepper bud, 10 parts of edible salt, 10 parts of spice, 4 parts of zanthoxylum powder, 1 part of white granulated sugar, 1 part of monosodium glutamate and wine
Make 2 parts of soy sauce；The sterilising conditions are：115 DEG C of sterilising temp, sterilization time 30min.
Embodiment 2
A kind of preparation method of snack dried bean curd, comprises the steps of：
（1）Raw material is chosen：Choose full grains, without go mouldy, the soybean without pinta, deposit in spare at ventilation lucifugal drying；
（2）Steep beans：The pH of water is adjusted to 6.5 ~ 7, soaking soybean keeps the water surface to be higher by soybean level 30cm, when soybean internal layer
One third make a living the heart when, you can stop impregnate；
（3）Defibrination：To step（2）Soybean after immersion carries out defibrination, and the soya-bean milk that defoams to obtain；
（4）Mashing off：By step（3）Obtained soya-bean milk filter and remove residue starts mashing off and boils 15min, then small controlled at 95 DEG C
Fire boils 5min, prevents soya-bean milk vacation from boiling during mashing off；
（5）Filtering：To step（4）Soya-bean milk after mashing off crosses 370 mesh sieve, obtains pure soya-bean milk；
（6）Point slurry：By step（5）The pure soya-bean milk of gained is put into a slurry container, and control temperature at the uniform velocity drips brine at 85 ± 2 DEG C
Enter in soya-bean milk and stir evenly, stands 30min；
（7）It fires：By step（6）Jellied bean curd obtained is evenly laid out in a template after passing point slurry, is fired, the firing time
Beans embryo is made in 45min, 80 DEG C of firing temperature；
（8）Squeezing：To step（7）Fire beans embryo obtained and carry out squeezing molding, when preceding 4 squeezings, control time in 5min, after
When 3 squeezings, control time is in 8min to get molding dried bean curd；
（9）By step（8）Gained is molded dried bean curd and takes out, and is split according to actual size needs, spare；
（10）String alkali：Take dietary alkali with water by 0.1:60 mass ratio mixing, is evenly stirred until whole dissolvings, is heated to 95
DEG C, by step（9）Gained dried bean curd is put into wherein, is stirred, and is pulled out and is dried after decoction 3min；
（11）Stew in soy sauce：Thick gravy is heated to boiling, puts into step（10）Through going here and there the dried bean curd after alkali process, stew in soy sauce temperature is 88 DEG C,
The stew in soy sauce time is 40min, is uniformly stirred to dried bean curd every 10min during stew in soy sauce, continues to be heated to thick gravy later
Boiling pulls dried bean curd out, airing 25min is to get preserved dried beancurd after decocting 5min；
Wherein, the thick gravy is obtained by the following method：20 parts of halogen material is taken by mass parts, 1 is pressed with water:120 mass ratio is mixed
It closes, is heated to 95 DEG C, decoct 3h, be stirred every 10min, 5 parts of the salt of mass parts, 5 parts of soy sauce, chicken are added later
5 parts of 5 parts of essence, 5 parts of monosodium glutamate and white granulated sugar continue to decoct 10min, and filtering removal residue is to get required thick gravy；
（12）Spice：Pepper bud, edible salt, spice, zanthoxylum powder, white granulated sugar and monosodium glutamate are taken by mass parts, with step（11）
Gained preserved dried beancurd presses 3:20 ~ 25 mass ratio mixing, after stirring evenly, is added making soy sauce for mass parts, continues stirring extremely
Uniformly, it packs, sterilize, be put in storage to get finished product snack dried bean curd；
Wherein, the pepper bud, edible salt, spice, zanthoxylum powder, white granulated sugar, monosodium glutamate and to make soy sauce be by following quality
What part weighed：260 parts of pepper bud, 10 parts of edible salt, 10 parts of spice, 4 parts of zanthoxylum powder, 1 part of white granulated sugar, 1 part of monosodium glutamate and wine
Make 2 parts of soy sauce；The sterilising conditions are：118 DEG C of sterilising temp, sterilization time 25min.
Embodiment 3
A kind of preparation method of snack dried bean curd, comprises the steps of：
（1）Raw material is chosen：Choose full grains, without go mouldy, the soybean without pinta, deposit in spare at ventilation lucifugal drying；
（2）Steep beans：The pH of water is adjusted to 6.5 ~ 7, soaking soybean keeps the water surface to be higher by soybean level 28cm, when soybean internal layer
One third make a living the heart when, you can stop impregnate；
（3）Defibrination：To step（2）Soybean after immersion carries out defibrination, and the soya-bean milk that defoams to obtain；
（4）Mashing off：By step（3）Obtained soya-bean milk filter and remove residue starts mashing off and boils 18min, then small controlled at 92 DEG C
Fire boils 4min, prevents soya-bean milk vacation from boiling during mashing off；
（5）Filtering：To step（4）Soya-bean milk after mashing off crosses 370 mesh sieve, obtains pure soya-bean milk；
（6）Point slurry：By step（5）The pure soya-bean milk of gained is put into a slurry container, and control temperature at the uniform velocity drips brine at 85 ± 2 DEG C
Enter in soya-bean milk and stir evenly, stands 25min；
（7）It fires：By step（6）Jellied bean curd obtained is evenly laid out in a template after passing point slurry, is fired, the firing time
Beans embryo is made in 40min, 78 DEG C of firing temperature；
（8）Squeezing：To step（7）Fire beans embryo obtained and carry out squeezing molding, when preceding 4 squeezings, control time in 6min, after
When 3 squeezings, control time is in 9min to get molding dried bean curd；
（9）By step（8）Gained is molded dried bean curd and takes out, and is split according to actual size needs, spare；
（10）String alkali：Take dietary alkali with water by 0.1:60 mass ratio mixing, is evenly stirred until whole dissolvings, is heated to 92
DEG C, by step（9）Gained dried bean curd is put into wherein, is stirred, and is pulled out and is dried after decoction 4min；
（11）Stew in soy sauce：Thick gravy is heated to boiling, puts into step（10）Through going here and there the dried bean curd after alkali process, stew in soy sauce temperature is 85 DEG C,
The stew in soy sauce time is 45min, is uniformly stirred to dried bean curd every 10min during stew in soy sauce, continues to be heated to thick gravy later
Boiling pulls dried bean curd out, airing 23min is to get preserved dried beancurd after decocting 5min；
Wherein, the thick gravy is obtained by the following method：20 parts of halogen material is taken by mass parts, 1 is pressed with water:100 mass ratio is mixed
It closes, is heated to 93 DEG C, decoct 3h, be stirred every 7min, 5 parts of the salt of mass parts, 4 parts of soy sauce, chicken are added later
5 parts of 4 parts of essence, 4 parts of monosodium glutamate and white granulated sugar continue to decoct 10min, and filtering removal residue is to get required thick gravy；
（12）Spice：Pepper bud, edible salt, spice, zanthoxylum powder, white granulated sugar and monosodium glutamate are taken by mass parts, with step（11）
Gained preserved dried beancurd presses 3:23 mass ratio mixing, after stirring evenly, is added making soy sauce for mass parts, continues to stir to equal
Even, packaging, is put in storage to get finished product snack dried bean curd at sterilizing；
Wherein, the pepper bud, edible salt, spice, zanthoxylum powder, white granulated sugar, monosodium glutamate and to make soy sauce be by following quality
What part weighed：260 parts of pepper bud, 10 parts of edible salt, 10 parts of spice, 4 parts of zanthoxylum powder, 1 part of white granulated sugar, 1 part of monosodium glutamate and wine
Make 2 parts of soy sauce；The sterilising conditions are：117 DEG C of sterilising temp, sterilization time 28min.
Claims (4)
1. a kind of preparation method of snack dried bean curd, it is characterised in that：It comprises the steps of：
（1）Raw material is chosen：Choose full grains, without go mouldy, the soybean without pinta, deposit in spare at ventilation lucifugal drying；
（2）Steep beans：The pH of water is adjusted to 6.5 ~ 7, soaking soybean keeps the water surface to be higher by soybean 25 ~ 30cm of level, when soybean internal layer
One third make a living the heart when, you can stop impregnate；
（3）Defibrination：To step（2）Soybean after immersion carries out defibrination, and the soya-bean milk that defoams to obtain；
（4）Mashing off：By step（3）Obtained soya-bean milk filter and remove residue starts mashing off, controlled at 90 ~ 95 DEG C, boil 15 ~
20min, then it is boiled with soft fire 3 ~ 5min, prevent soya-bean milk vacation from boiling during mashing off；
（5）Filtering：To step（4）Soya-bean milk after mashing off crosses 370 mesh sieve, obtains pure soya-bean milk；
（6）Point slurry：By step（5）The pure soya-bean milk of gained is put into a slurry container, and control temperature at the uniform velocity drips brine at 85 ± 2 DEG C
Enter in soya-bean milk and stir evenly, stands 20 ~ 30min；
（7）It fires：By step（6）Jellied bean curd obtained is evenly laid out in a template after passing point slurry, is fired, the firing time
Beans embryo is made in 30 ~ 45min, 75 ~ 80 DEG C of firing temperature；
（8）Squeezing：To step（7）Fire beans embryo obtained and carry out squeezing molding, when preceding 3 ~ 4 squeezings, control time 5 ~
7min, it is rear 2 ~ 3 times squeezing when, control time 8 ~ 10min to get molding dried bean curd；
（9）By step（8）Gained is molded dried bean curd and takes out, and is split according to actual size needs, spare；
（10）String alkali：Take dietary alkali with water by 0.1:60 mass ratio mixing, is evenly stirred until whole dissolvings, is heated to 90
~ 95 DEG C, by step（9）Gained dried bean curd is put into wherein, is stirred, and is pulled out and is dried after 3 ~ 5min of decoction；
（11）Stew in soy sauce：Thick gravy is heated to boiling, puts into step（10）Through going here and there the dried bean curd after alkali process, stew in soy sauce temperature is 80 ~ 88
DEG C, the stew in soy sauce time is 40 ~ 50min, is uniformly stirred to dried bean curd every 10min during stew in soy sauce, continues heat temperature raising later
It boils to thick gravy, after decocting 5min, pulls dried bean curd out, 20 ~ 25min of airing is to get preserved dried beancurd；
（12）Spice：Pepper bud, edible salt, spice, zanthoxylum powder, white granulated sugar and monosodium glutamate are taken by mass parts, with step（11）
Gained preserved dried beancurd presses 3:20 ~ 25 mass ratio mixing, after stirring evenly, is added making soy sauce for mass parts, continues stirring extremely
Uniformly, it packs, sterilize, be put in storage to get finished product snack dried bean curd.
2. the preparation method of snack dried bean curd according to claim 1, it is characterised in that：Step（11）The thick gravy is by following
Made from method：20 parts of halogen material is taken by mass parts, 1 is pressed with water:80 ~ 120 mass ratio mixing, is heated to 90 ~ 95 DEG C, decocts
3h is boiled, is stirred every 5 ~ 10min, 5 parts of the salt of mass parts, 3 ~ 5 parts of soy sauce, 3 ~ 5 parts of chickens' extract, monosodium glutamate 3 ~ 5 are added later
5 parts of part and white granulated sugar continue to decoct 10min, and filtering removal residue is to get required thick gravy.
3. the preparation method of snack dried bean curd according to claim 2, it is characterised in that：Step（12）The pepper bud, food
It is weighed by following mass parts with salt, spice, zanthoxylum powder, white granulated sugar, monosodium glutamate and making soy sauce：260 parts of pepper bud, food
With 10 parts of salt, 10 parts of spice, 4 parts of zanthoxylum powder, 1 part of white granulated sugar, 1 part of monosodium glutamate and make soy sauce 2 parts.
4. the preparation method of snack dried bean curd according to claim 3, it is characterised in that：Step（12）The mould condition is：
115 ~ 118 DEG C of sterilising temp, 25 ~ 30min of sterilization time.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN109757567A (en) * | 2019-03-26 | 2019-05-17 | 贵州大学 | A kind of preparation method of halogen dried bean curd |
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Application publication date: 20181106 |