CN108782778A - Sweet taste beancurd is dry and preparation method thereof - Google Patents
Sweet taste beancurd is dry and preparation method thereof Download PDFInfo
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- CN108782778A CN108782778A CN201811083176.2A CN201811083176A CN108782778A CN 108782778 A CN108782778 A CN 108782778A CN 201811083176 A CN201811083176 A CN 201811083176A CN 108782778 A CN108782778 A CN 108782778A
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- soy sauce
- stew
- honey
- weight
- bean curd
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C20/00—Cheese substitutes
- A23C20/02—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates
- A23C20/025—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates mainly containing proteins from pulses or oilseeds
Abstract
The invention discloses a kind of drying Preparation Methods of sweet taste beancurd, include the following steps：Raw pulp preparation process, point slurry step, the slurry step that rises, casts step, squeezing step, draws base step, fry step and stew in soy sauce step plasma burning step, and the stew in soy sauce liquid of the stew in soy sauce step includes the raw material of following parts by weight：The water of the colorant of 1.0~3.0 parts by weight, the thickener of 1.0~3.0 parts by weight, the honey of 10~20 parts by weight and 80~100 parts by weight.The stew in soy sauce liquid low salinity of stew in soy sauce step or even not saliferous, stomach or kidney burden will not be increased, it is more advantageous to health, and sweet mouthfeel, it is more edible suitable for old man children, further, since the sweet substance in stew in soy sauce liquid is mainly honey, gather in swarms have the effects that moisten the lung and relieve the cough, defaecation ease constipation, it is edible to be particularly suitable for being easy cough, the old man children of constipation.
Description
Technical field
The invention belongs to bean product manufacturing technology fields, and in particular to a kind of honey taste beancurd is dry and preparation method thereof.
Background technology
The history that bean curd has had more than 2,000 years in China, is favored by people.Since new fresh bean curd is unfavorable for preserving, people
Bean curd is further processed into dried bean curd, nowadays, dried bean curd in all parts of the country has been various in style.Dried bean curd have high protein,
The characteristics of low fat, has certain effect in lowering blood pressure and blood fat, norcholesterol etc., suitable for people of all ages.However, traditional
Dried bean curd be mostly the salty heavier taste such as fragrant, spicy, and salt content is higher, although dried bean curd is full of nutrition for children
It is inconvenient excessive edible for old man.
Invention content
The present invention is heavier for traditional dried bean curd taste, and salt content is high, and old man children are excessively edible to be easy to cause body
The problem of burden, it is dry and preparation method thereof to provide a kind of sweet taste beancurd.
A kind of drying Preparation Method of sweet taste beancurd provided by the invention, includes the following steps：Raw pulp preparation process, plasma burning step
Suddenly, point starches step, the slurry step that rises, casts step, squeezing step, draws base step, fry step and stew in soy sauce step, the stew in soy sauce
The stew in soy sauce liquid of step includes the raw material of following parts by weight：
The colorant of 1.0~3.0 parts by weight, the thickener of 1.0~3.0 parts by weight, 10~20 parts by weight honey and
The water of 80~100 parts by weight.
The colorant is soy sauce in one of the embodiments,.
The thickener is chitosan in one of the embodiments,.
It is further comprising the steps of in one of the embodiments, before stew in soy sauce step：On the fried dried bean curd
Punching or joint-cutting.
The stew in soy sauce liquid further includes the raw material of following parts by weight in one of the embodiments,：1.0~3.0 parts by weight
Limon pulp, haw pulp, any one or a few in grapefruit flesh.
The stew in soy sauce liquid further includes the raw material of following parts by weight in one of the embodiments,：
The nutrition fortifier of 0.01~0.05 parts by weight.
The nutrition fortifier includes any one in ferrous succinate, zinc gluconate in one of the embodiments,
Kind.
In one of the embodiments, in the stew in soy sauce step, by the stew in soy sauce liquid in addition to honey or honey and nutrition
Raw material mixing other than hardening agent is boiled, and fried dried bean curd is added and continues to boil 1.0h~2.0h, adds after being cooled to room temperature
Enter the honey dipping 12h~for 24 hours of recipe ratio.
In one of the embodiments, in the stew in soy sauce step, by the stew in soy sauce liquid in addition to honey or honey and nutrition
Raw material mixing other than hardening agent is boiled, and fried dried bean curd is added and continues to boil 1.0h~2.0h, adds after being cooled to room temperature
Enter half to the honey dipping 12h~for 24 hours of 3/4ths recipe ratios, after the dried bean curd after dipping is drained with it is four points remaining
One of to half recipe ratio honey mix.
The present invention also provides a kind of sweet taste beancurd is dry, dry prepared by preparation method as described above of the honey taste beancurd and
At.
The drying Preparation Method of above-mentioned honey taste beancurd, the stew in soy sauce liquid low salinity of the stew in soy sauce step or even not saliferous, Bu Huizeng
Add stomach or kidney to bear, is more advantageous to health, and sweet mouthfeel, it is more edible suitable for old man children, further, since
Sweet substance in stew in soy sauce liquid is mainly honey, gather in swarms have the effects that moisten the lung and relieve the cough, defaecation ease constipation, be particularly suitable for be easy cough
It coughs, the old man children of constipation eat.
Description of the drawings
The sweet taste beancurd of Fig. 1 present invention does the flow diagram of an embodiment.
Specific implementation mode
In order to make the purpose , technical scheme and advantage of the present invention be clearer, below in conjunction with specific implementation mode pair
The present invention is further described.It should be appreciated that the specific embodiments described herein are only used to explain the present invention, but simultaneously
It is not used in the restriction present invention.
Refering to Figure 1, a kind of drying Preparation Method of sweet taste beancurd provided by the invention, includes the following steps：S100 gives birth to
Slurry preparation process, S200 plasma burnings step, S300 points, which starch step, S400 rises starches step, S500 casts step, S600 squeezes step,
S700 draws base step, S800 fry steps and S900 stew in soy sauce steps, and the stew in soy sauce liquid of S900 stew in soy sauce steps includes following parts by weight
Several raw materials：
The colorant of 1.0~3.0 parts by weight, the thickener of 1.0~3.0 parts by weight, 10~20 parts by weight honey and
The water of 80~100 parts by weight.
The drying Preparation Method of above-mentioned honey taste beancurd, the stew in soy sauce liquid low salinity of stew in soy sauce step or even not saliferous will not increase intestines
Stomach or kidney burden, are more advantageous to health, and sweet mouthfeel, more edible suitable for old man children, further, since stew in soy sauce
Sweet substance in liquid is mainly honey, gather in swarms have the effects that moisten the lung and relieve the cough, defaecation ease constipation, be particularly suitable for be easy cough, just
Secret old man children are edible.
As a kind of optional embodiment, colorant is soy sauce.In the present embodiment, using soy sauce as colorant,
It is in light brown to keep sweet taste beancurd obtained dry, and the even beauty of color and luster whets the appetite, and soy sauce is used in as daily flavouring
It is fool proof in food, it can be ensured that the dry safety of present invention honey taste beancurd avoids the addition of excessive synthetic food color, keeps away
Worry of the eater for polychrom excessively is exempted from.
As a kind of optional embodiment, thickener is chitosan.Chitosan has been put into state as thickener, fruit glaze agent
Family's standard《GB 2760-2007 food additives food sanitation standards》In, it is a kind of foolproof thickener.In addition, this hair
Due to the use of honey as sweet substance in bright, and contain a large amount of fructose and glucose in honey.Select chitosan as increasing
Thick dose, its thickening power is on the one hand utilized, honey on the other hand can be also reduced based on the hypoglycemic effect of chitosan to blood glucose
It influences, avoids rising too fast influence health using the dry rear blood sugar for human body of sweet taste beancurd of the present invention.
It is further comprising the steps of before S900 stew in soy sauce steps as a kind of optional embodiment：In fried dried bean curd
Upper punching or joint-cutting.For the ease of the tasty of stew in soy sauce step, present embodiment carries out further for fried dried bean curd
Punching or lancing operation do not have oil film covering at hole or at gap, more hold since fried dried bean curd is perforated or joint-cutting
Liquid is easily penetrated into so that dried bean curd is tasty.The mode of preferably joint-cutting is because gap influences more the integral strength of dried bean curd
It is small, avoid dried bean curd fragmentation from influencing presentation quality.
As a kind of optional embodiment, stew in soy sauce liquid further includes the raw material of following parts by weight：1.0~3.0 parts by weight
Any one or a few in Limon pulp, haw pulp, grapefruit flesh.Have in Limon pulp, haw pulp, grapefruit flesh
There is certain sour odour material, when being existed simultaneously in food with honey with pleasant sour-sweet taste, mouthfeel can be increased
Fragrance more attracts children edible.
As a kind of optional embodiment, stew in soy sauce liquid further includes the raw material of following parts by weight：0.01~0.05 parts by weight
Nutrition fortifier.Still optionally further, nutrition fortifier includes any one in ferrous succinate, zinc gluconate.Youngster
Child in developmental process often due to it is particular about food, diet is unbalanced causes certain nutritional deficiency, be particularly susceptible zinc-deficiency, iron deficiency etc.,
Existing zinc supplementation, iron-supplementing preparation are directly prepared into tablet or oral solution mostly, and children have conflict psychology for drug, from
And cause supplement difficult.In the present embodiment, by the way that certain nutrition fortifier is added in stew in soy sauce liquid, nutrition fortifier is made to adhere to
In the dried bean curd that people like edible, nutrition benefit can be unawares carried out during the edible honey taste beancurd is dry
It fills, specifically avoids the conflict psychology of children, reducing supplement influences the difficulty of hardening agent.
As a kind of optional embodiment, in S900 stew in soy sauce steps, by stew in soy sauce liquid in addition to honey or honey and nutrition are strong
Raw material mixing other than agent is boiled, and fried dried bean curd is added and continues to boil 1.0h~2.0h, is added after being cooled to room temperature
The honey dipping 12h of recipe ratio~for 24 hours.By making stew in soy sauce step be divided into two steps, the honey in stew in soy sauce liquid is with the side of room temperature immersion
Formula slowly enters in dried bean curd, can avoid undergoing organized enzyme inactivation or honey mouthfeel souring in higher temperature honey,
With the nutrition for keeping honey abundant and good mouthfeel.
Further, as another optional embodiment, in S900 stew in soy sauce steps, by stew in soy sauce liquid in addition to honey or bee
Raw material mixing other than honey and nutrition fortifier is boiled, and fried dried bean curd is added and continues to boil 1.0h~2.0h, is cooled to
Half is added after room temperature to the honey dipping 12h~for 24 hours of 3/4ths recipe ratios, after the dried bean curd after dipping is drained with
The honey of remaining a quarter to half recipe ratio mixes.In the present embodiment, by locating honey at twice
Reason, one side part honey are impregnated into inside dried bean curd by stew in soy sauce liquid, so that sweet taste beancurd is done mellow in taste, on the other hand pass through
Honey and bean curd dry-mixing, make honey be attached to dried bean curd surface, certain honey film are formed on dried bean curd surface, since honey is dense
Spend high, osmotic pressure is big, into cell therein can serious dehydration it is dead, the work that protection dried bean curd avoids its rotten can be played
With there is no need to add preservative also to preserve well.
As a kind of optional embodiment, in S900 stew in soy sauce steps, the mass ratio of fried dried bean curd and stew in soy sauce liquid is
1:1~1:4.
As a kind of optional embodiment, S800 fry steps include with 110~130 DEG C of 80~120s of frying and with
130~140 DEG C of 120~240s of frying.Fry step is divided into two steps, and fresh bean curd is dry successively to pass through 110~130 DEG C of low-temperature fryings 80
~120s and 130~140 DEG C of 120~240s of high temperature frying can by controlling low-temperature frying temperature and low-temperature frying time
Dried bean curd is set to remove fishy smell；By controlling high temperature frying temperature and high temperature frying time, bean curd dry setting on the one hand can be made
Well, good shape can be kept during packaging, transport, storage etc.；Further, dried bean curd is by this temperature
Low-temperature frying can form a finer and close dried bean curd layer on dried bean curd surface, certain so as to keep holding in dried bean curd
Moisture is not easily removed in high temperature frying, more flexible to make dried bean curd after fry step, in packaging, fortune
It is non-breakable during defeated, storage etc., and mouthfeel is tender, improves the overall quality of instant dried bean curd.
Optionally, the quality that oil is first checked before refueling into pot whether meet the requirement, answers pollution-free, golden transparent shape,
Free from extraneous odour.When oil is added in pot, it should not expire very much, about 3/4, from pot mouth about 15~25cm.It turns on the switch, waits for oil temperature liter
Height, low temperature pot (110~130 DEG C), high temperature pot (130~140 DEG C).Still optionally further, the bean curd of base step postcooling will be drawn
It is dry to pour into low temperature pot, if dried bean curd surface is too dry, a small amount of water wetting surface can be spilt.The dried bean curd just poured into need not stir
It mixes, about 30~40s, is stirred from the bottom of a pan with strainer when thering is dried bean curd to start to float, with anti-stick, and be stepped up and stir frequency.
It is quickly dragged in high temperature pot after about 50~70s after dried bean curd all foams.The total time of low-temperature frying controls in 80~120s.
When stirring dried bean curd 80~120s of frying in high temperature pot, when can feel to have the sound to rustle, dried bean curd crust is slightly hard, and middle part has white
Central layer, (about 1~2 millimeter) of white central layer thickness are no more than both sides outermost layer of skin layer thickness, you can take the dish out of the pot.Dried bean curd after taking the dish out of the pot does not return
It is soft.Optionally, dried bean curd takes the dish out of the pot to be placed in plaque and drain, and is placed on after draining on stainless steel shelf cooling.Can stew in soy sauce every other day, by 20 public affairs
Jin/part weighs, and is used convenient for stew in soy sauce.
It should be noted that deep-fat frying time is long, color is too deep, and epidermis is hard, and it is old that center is deep-fried product mouthfeel.Further may be used
Selection of land, according to the old tender extent control low-temperature frying and high temperature frying temperature of dried bean curd, when the older water content of dried bean curd is slightly lower
When, frying temperature wants lower, and when the tenderer water content of dried bean curd is slightly higher, frying temperature wants high.Further, frying temperature
Cannot be excessively high, the case where dried bean curd bursts is susceptible to when higher than 165 DEG C.
As a kind of optional embodiment, S200 plasma burning steps are to take 150 parts by weight of raw pulp of 8~9 degree of raw pulp concentration, are added
To stopping heating after 92~98 DEG C, the water of raw pulp and 60~75 parts by weight that 30~40 parts by weight are added is uniformly mixed to be made heat
Bean curd dry finish.
As a kind of optional embodiment, it is when bean curd dry finish is cooled to 52~58 DEG C, while stirring that S300 points, which starch step,
It mixes side and 12 degree of brine is added until bean curd dry finish is aggregated into atherosclerotic.
As a kind of optional embodiment, S600 squeezings are to remove the blank for pouring into a mould step aftershaping using gravity squeezing
Water, it is 62%~64% to make the moisture of blank.The moisture for controlling blank is of great significance for subsequent fried and stew in soy sauce,
Moisture is too high or too low all to influence fried and stew in soy sauce effect, cause dried bean curd obtained to be easily broken when serious, poor taste.
The sweet taste beancurd being prepared the present invention also provides a kind of above method is dry, and the dry low salinity of honey taste beancurd is very
To not saliferous, stomach or kidney burden will not be increased, health, and sweet mouthfeel are more advantageous to, more suitable for old man
Child is edible, further, since be added with honey, gather in swarms have the effects that moisten the lung and relieve the cough, defaecation ease constipation, be particularly suitable for being easy to cough,
The old man children of constipation are edible.
Embodiment 1
Prepared by raw pulp, defibrination after soya bean raw material cleaning and dipping is removed slag, and raw pulp is made.
Plasma burning takes the raw pulp 150kg of 8~9 degree of raw pulp concentration to be placed in plasma burning container, accounts for about the one of plasma burning container capacity
Half, raw pulp face is to plasma burning container middle part, and when foam is more, raw pulp liquid level can increase 10~20cm.Plasma burning front opening steam valve,
In the case where ensureing safety, condensed water and conduit wastewater in jet chimney is discharged, slurry heating of then reburning, when being heated to 92
After~98 DEG C, steam off valve, avoids repeating plasma burning immediately, and slurry is burnt aging, is lost activity.Stop heating after be added 30~
The raw pulp of 40kg and the water of 60~75lg are uniformly mixed, and cool down and bean curd dry finish is made.
Point slurry, when bean curd dry finish is cooled to 60~70 DEG C, with blender bean curd dry finish with 8-shaped left and right directions
Equably agitation is shaken, and makes bean curd dry finish constantly roll up to come to cylinder face from cylinder bottom, 12 degree of brine, brine line are added while stirring
Treaty soya bean thickness, the speed that brine stirs when being added is appropriate slow, and brine amount adds anxious, is big, is stirred again after rapid condensation
Its internal tissue can be destroyed.When pulp surface has thin Tofu pudding grain to rout up, the speed of agitation can suitably be accelerated, and bean curd dry finish is made
In protein come into full contact with and be aggregated with brine coagulator, bean curd dry finish is transformed into gel by solution, until bean curd dry pulp
Material is all aggregated into atherosclerotic, and the jellied bean curd dug has soya bean particle size, selects to having small cloud shape Tofu pudding to rout up on liquid level,
When can't see bean curd dry finish, it can stop stirring, if the slightly tender pulpous state in surface can be sprinkled with a small amount of brine on the surface, in guarantee
Lower solidification is uniform.
Rise slurry, and to make bean curd dry finish further fully solidify, rise slurry 20~25min of time, and after the slurry that rises, jellied bean curd is made
The blank of shape.
It casts, first spreads out cloth, cushion is placed on press disk, lasso is placed on backing plate, cloth, which is spread out, is placed in lasso (lasso
High 1cm), infantees is diagonally staggered in quadrangle in lasso when spreading out cloth and is close to inner wall, accomplishes smooth, loose, not tight phozy, it will
Set frame is put just spare on cushion.To rise bean curd dry finish solidification completely after slurry in jellied bean curd shape blank when, be scooped into and spread out
On cloth, to make to be pressurized at the time of molding uniformly, when casting among it is thick, quadrangle is full uniformly, not ponding, not unfilled corner.Blank is slightly higher
It in lasso, is then wrapped with cloth quadrangle, cloth angle is overlapping, does not reveal blank, removes lasso, puts backing plate, and confirmation neatly stacks, no
Next plate operation is carried out after inclination.
Squeezing suppresses blank by dead weight, moisture is slowly squeezed out after having cast, to keep up and down by pressure
Hydrologic(al) budget avoids following water content small, above water content it is too big, need lower turnover panel, following translated into above, will be ready-made
The first natural draining of blank one minute, then moves into press.Pressure should not be too large when beginning, at the not Cheng Zhu that drips on plate.When most
Several plates drip when intermittent can also separate afterwards, and pressure can be put into bottom, be further continued for draining by about 15~20min, until most lower
Several plates in face also in drip broken string when, the moisture for controlling blank is 62%~64%, can stop suppressing, and bean curd dry body is made.
Stop suppressing when can also do by touching cloth.It should be noted that it is sure not pressure partially, in case product became uneven is even.
Base is drawn, the quadrangle of cloth is thoroughly pulled open, peels off infantees, weighs 1.2~1.3 kilograms per plate blank material, every 7~8 pieces of dried bean curd
Base turns on one block of plate, and the rotten side of surrounding is scratched with pocket knife, makees template with 2 centimeters of stainless steel square tube, draws base, is no more than 8 every time
Plate, knife walk bottom plate, not feed, do not connect knife, unfilled corner, flower hole, rotten side grade product examine are gone out after pulling, the dried bean curd that then will be pulled
It shakes loose and pours into big plaque, every 8 plate dried bean curd, one plaque, plaque dried bean curd≤10 kilogram.Dried bean curd can not stick together, and ensure it
Heat dissipation, is cooled to room temperature.The same day cannot carry out fried dried bean curd and enter freezer preservation, and temperature of ice house is less than 10 degree.Dried bean curd
Size is 2cm × 2cm, and notch is without even knife, flexible.
It washes cloth, the cloth cast should be hotted plate 2 hours in 2% alkali boiling water daily, and soaked overnight, and next day is cleaned, it is ensured that
The dry part of no soya-bean milk remains, spare after dehydration.
Frying, the quality that oil is first checked before refueling into pot whether meet the requirement, answer pollution-free, golden transparent shape, nothing
Peculiar smell.When oil is added in pot, it should not expire very much, about 3/4, from pot mouth about 15~25cm.It turns on the switch, waits for that oil temperature increases,
Low temperature pot (110~130 DEG C), high temperature pot (130~140 DEG C).Dried bean curd after cooling is poured into low temperature pot, such as dried bean curd table
Face is too dry, can spill a small amount of water wetting surface, a plaque.The dried bean curd just poured into need not stir, about 30-40s, there is bean curd
It is dry to be stirred from the bottom of a pan with strainer when starting to float, with anti-stick, and it should gradually increase the stir-frying frequency.After dried bean curd all foams,
It quickly drags for after about 50~70s and shapes in high temperature pot, when feeling to have the sound to rustle in uniform stir-frying, dried bean curd crust is slightly
Firmly, middle part has white central layer, (about 1~2 millimeter) of white central layer thickness to be no more than both sides outermost layer of skin layer thickness, you can takes the dish out of the pot, after taking the dish out of the pot
Dried bean curd does not ease back.Dried bean curd after high temperature frying is picked up and is placed in plaque, is placed on after draining on stainless steel shelf cooling.Every other day
Stew in soy sauce can be weighed by 20 kilograms/part, be used convenient for stew in soy sauce.
Oil is replaced primary for most two days in deep fryer, and 28 DEG C of temperature or more is replaced once a day.It is public per frying 140~150
Jin dried bean curd, adds 10 liters of fresh oil.Every 3~4 hours, acid value is detected with test paper, if when acid value≤2.5, renews oil.After frying
Dried bean curd in golden yellow, it is thin skin densification, flexible, intermediate as possible without the white heart, without stiff block, without oil consumption taste.It will after frying
Pot in oil with container contain precipitate, the next day take supernatant to use, the residue of precipitation scraps processing.
Raw material in stew in soy sauce liquid other than honey or honey and nutrition fortifier is mixed and is boiled by stew in soy sauce, is added fried
Dried bean curd 20kg afterwards continues to boil 1.5h, is drained after the honey dipping 18h of recipe ratio is added after being cooled to room temperature.
Wherein, the mass ratio of fried dried bean curd and stew in soy sauce liquid is 1:3, stew in soy sauce liquid includes 2.0kg soy sauce, 2.0kg shells
Glycan, 15kg honey and 90kg water.
Packaging includes the following steps：
Coding, cleaning printing machine head dry head after cleaning with hair-dryer, adjust the coding date.It is sensitive to adjust inductor
Degree and position, to ensure that the date is completely clearly printed upon designated position.Confirmed simultaneously by operating personnel and site administrator
What should be printed needs the date.
Printing, packaging bag is got by the production schedule, and confirm simultaneously whether the name of an article correct, whether pattern clear, whether by
Pollution etc. stops work report upper management personnel processing immediately if any exception.Bag personnel are put in preceding road will often prick sack, it is loose open, with
Free sticky company is then placed in paging device, and observes printing effect (date is clear, position is correct, complete etc.) simultaneously.Road closing bag people afterwards
Member confirms printing effect, and unqualified sack is put into pending in the Special-purpose basket for not conforming to product mark.By printed sack
It is stored with unprinted observably subregion, in order to avoid obscure.Sack after printing is irradiated 30 minutes under ultraviolet radiator to be made
With.
Disinfection, 5min sterilizes the tools such as table top and small spoon with 75% edible alcohol before packing, and each table top is no less than
The alcohol of 50ml uniformly sprays.When about 3~4h or midway are stopped work, personal mesa region is sprayed with alcohol again.
Pack, sacker should prepare the indispensable Work tool such as spare basket, clean rag, stool in place in advance.By sack
It is sleeved on clean card slot, is dialled in bag with small spoon product, about 8~10 every bag, 24 ± 4g of weight.When pack, product is allowed
In sack bottom.If any white tiles, even block or other abnormity please be put into defective products container.In operation such as card slot and sack
It is contaminated, it must clean in time.Every time by quantitative (5kg) product in front, Bao Qinghou wraps the material that next disk adds again.After installing, according to
One jiao of pouch is inserted in the seam of basket by sequence, and sack upward, is not easy to topple over.
It vacuumizes, opens vacuum machine, first booting pumping, sealing adhesive strip just can be used when having temperature, with 4 bags of test-run a machines, confirm envelope
Mouthful, vacuumize after qualification can normal operating, temperature middle-grade when just starting, interior pumpdown time is 30s, interior heating 3.5s, additional
Hot 2.55s in operational process, is finely tuned according to packaging effect.Dried bean curd squeezes in bottom, pinches flat sack and be rightly placed on when putting
Under press strip, such as find that sack has stain, immediately wiped clean, and upper track personnel is notified to rectify and improve in time, often row puts 7, sack
Non-overlapping, sealing leans on top, sealing line upper edge to be no more than 0.2cm apart from top as possible.Vacuum effectiveness is confirmed when closing bag, is picked
Go out the substandard products such as material folding, foreign matter, gas leakage and refitting of unpacking in time, then puts product in people's Turnround basket, every basket of product is without departing from basket
Along, in order to avoid extruded product.
Sabot uniformly spreads packaged product on pallet out, often disk about 10~11kg, with product be no more than pallet on
Subject to edge, after 25 DEG C or less packagings the product live residence time be not more than 4h, when being higher than 25 DEG C, must be turned on sky in workshop
It adjusts, the same day packs sterilization in product 4h.It must be placed in designated position in make-up room etc. trolley to be sterilized and hang up mark to be sterilized
Know, retort north side can not be shifted onto, in order to avoid obscure with sterilised products.
Sterilization, sterilization temperature time pressure：(121℃)*(26)min*(≥0.20)MPa.If equipment work in sterilization process
As when there is abnormal start in time " danger button " to simultaneously close off air valve, notify administrative staff to handle.
Water is examined, and the product after sterilization is poured into water tank, product is stirred evenly, the sack floated up is necessary as substandard products
Detection is chosen to be put into the basket of substandard products mark, every pot of substandard products must report administrative staff to analyze bottom pour ladle reason to rectify and improve in time
And it is recorded in《Defective work processing record》In.
Bag is washed, liquid detergent 300g and dietary alkali 400g is added when heating up water, adds a liquid detergent (300g) per retort product
With dietary alkali (400g), leaching requirement is maintained at feeding groove flat mouth and gives out light after the same day produces and wash a bag water, cleaning equipment.By water
Product after inspection, which is reaped, to be washed in bag slot, and the water temperature of bag washer is controlled at 50~60 DEG C, and product is equably put into feeding port, cannot
It causes to overstock.
Dryer is started spare after 5min, will wash the tiling of the product after bag on the conveyor belt, product is made not to be overlapped by drying
By dryer, the product dried is if any damp.Entire block is dried again.The product of drying is liftoff in Turnround basket
Storage observation, it is necessary to case after three days.
Sorting chooses inspection personnel when choosing inspection, and by pouch seal, not tight, date unknown, the bag that rises, impurity, foreign matter product is chosen
Go out, the substandard products chosen are put into appointed place, and it is smooth to seal must modifying for flash.Everyone qualified products for choosing oneself distinguish heap
It puts, every batch of is mutually picked up, and the polybag for being printed on marinade dried bean curd coding is selected when pack and marks reinspection number.
It weighs, weighs identical items with three platform balances, correction platform balance notifies administrative staff in time if any exception., confirm patch
It is sealed after last artificial number, every bag of nt wt net weight is up to 2.5 kilograms.
Metal detection, survey meter half an hour before normal use are switched on, and setup parameter, can make after test-run a machine is normal as required
With.It is just primary often to cross two hours needs effects, need to make a record.Product by when, such as alarm, thoroughly row find the cause after, side
It can work on.
Vanning prints the clearly date of manufacture on free of contamination chest, forbids to alter.Print corresponding batch code simultaneously
It is labelled to outer container batch code and sticks on position.Product after metal detection is cased, per two bags of case, confirms work number labeling, it is smooth
Put rear joint sealing.The joint sealing after confirming the sealing tape name of an article, tape want position straight, firm pasting, every layer 10 casees in backing plate
On report to the leadship after accomplishing a task and put.Quality inspection is put in storage after confirming in company with factory testing report.
Embodiment 2
Embodiment 2 and embodiment the difference is that in stew in soy sauce step, by stew in soy sauce liquid in addition to honey or honey and battalion
It supports the mixing of the raw material other than hardening agent to boil, fried dried bean curd 20kg is added and continues to boil 1.5h, adds after being cooled to room temperature
It drains after entering the honey dipping 12h of recipe ratio half, prepares after the dried bean curd after draining is mixed with the honey of recipe ratio half
Packaging.
Embodiment 3
Embodiment 3 and embodiment the difference is that in stew in soy sauce step, by stew in soy sauce liquid in addition to honey or honey and battalion
It supports the mixing of the raw material other than hardening agent to boil, fried dried bean curd 20kg is added and continues to boil 1.5h, adds after being cooled to room temperature
Enter and drained after being packed after the honey dipping 12h of recipe ratio 3/4ths, by the dried bean curd after draining and recipe ratio four/
Prepare packaging after one honey mixing.
Embodiment 4
Embodiment 4 difference from example 1 is that in stew in soy sauce step, by stew in soy sauce liquid in addition to honey or honey and battalion
It supports the mixing of the raw material other than hardening agent to boil, fried dried bean curd 20kg is added and continues to boil 1.0h, adds after being cooled to room temperature
It is drained after entering the honey dipping 12h of recipe ratio.
Wherein, the mass ratio of fried dried bean curd and stew in soy sauce liquid is 1:1, stew in soy sauce liquid includes 1.0kg soy sauce, 1.0kg shells
Glycan, 10kg honey and 80kg water.
Embodiment 5
Embodiment 5 difference from example 1 is that in stew in soy sauce step, by stew in soy sauce liquid in addition to honey or honey and battalion
It supports the mixing of the raw material other than hardening agent to boil, fried dried bean curd 20kg is added and continues to boil 2.0h, adds after being cooled to room temperature
The honey dipping for entering recipe ratio drains afterwards for 24 hours.
Wherein, the mass ratio of fried dried bean curd and stew in soy sauce liquid is 1:4, stew in soy sauce liquid includes 3.0kg soy sauce, 3.0kg shells
Glycan, 20kg honey and 100kg water.
Embodiment 6
Embodiment 6 is difference from example 1 is that before stew in soy sauce step, the punching straggly on fried dried bean curd,
Aperture is 2mm, every piece of 10 hole of dried bean curd.
Embodiment 7
Embodiment 7 is difference from example 1 is that before stew in soy sauce step, the joint-cutting on fried dried bean curd, every piece
10 gaps of dried bean curd.
Embodiment 8
Embodiment 8 difference from example 1 is that in stew in soy sauce step,
The mass ratio of fried dried bean curd and stew in soy sauce liquid is 1:3, stew in soy sauce liquid include 2.0kg soy sauce, 2.0kg chitosans,
2.0kg Limon pulps, 15kg honey and 90kg water.
Embodiment 9
Embodiment 9 difference from example 1 is that in stew in soy sauce step,
The mass ratio of fried dried bean curd and stew in soy sauce liquid is 1:3, stew in soy sauce liquid include 2.0kg soy sauce, 2.0kg chitosans,
1.0kg haw pulps, 15kg honey and 90kg water.
Embodiment 10
Embodiment 10 difference from example 1 is that in stew in soy sauce step,
The mass ratio of fried dried bean curd and stew in soy sauce liquid is 1:3, stew in soy sauce liquid include 2.0kg soy sauce, 2.0kg chitosans,
0.5kg haw pulps, 1.5kg grapefruit fleshes, 15kg honey and 90kg water.
Embodiment 11
Embodiment 11 difference from example 1 is that in stew in soy sauce step,
The mass ratio of fried dried bean curd and stew in soy sauce liquid is 1:3, stew in soy sauce liquid include 2.0kg soy sauce, 2.0kg chitosans,
0.03kg zinc gluconates, 15kg honey and 90kg water.
Embodiment 12
Embodiment 12 difference from example 1 is that in stew in soy sauce step,
The mass ratio of fried dried bean curd and stew in soy sauce liquid is 1:3, stew in soy sauce liquid include 2.0kg soy sauce, 2.0kg chitosans,
0.05kg ferrous succinates, 15kg honey and 90kg water.
Choose the dry progress sense organ evaluation and test of sweet taste beancurd that 120 subjects prepare embodiment 1 to 12, it is desirable that the experimenter
Member's point sugariness, acidity, mouthfeel, appearance four are given a mark, and are divided into 1,2,3,4,5 score value, score value is higher, represents sugariness and gets over
Greatly, acidity is bigger, and mouthfeel is more pleasant or appearance is more attractive, and sense organ four is flat after sweet taste beancurd xeromenia evaluation and test made from embodiment
Equal score value is as shown in table 1.
The dry sensory test result of sweet taste beancurd made from 1 embodiment of table
| Test event | Sugariness | Acidity | Mouthfeel | Appearance |
| Embodiment 1 | 4.0 | 0.3 | 4.5 | 4.8 |
| Embodiment 2 | 4.7 | 0.3 | 4.1 | 4.8 |
| Embodiment 3 | 4.5 | 0.2 | 4.2 | 4.9 |
| Embodiment 4 | 3.5 | 0.3 | 4.7 | 4.7 |
| Embodiment 5 | 4.8 | 0.4 | 4.3 | 4.6 |
| Embodiment 6 | 4.3 | 0.2 | 4.7 | 4.6 |
| Embodiment 7 | 4.2 | 0.2 | 4.8 | 4.6 |
| Embodiment 8 | 3.8 | 2.5 | 4.5 | 4.8 |
| Embodiment 9 | 3.5 | 3.0 | 4.3 | 4.8 |
| Embodiment 10 | 3.9 | 3.0 | 4.4 | 4.6 |
| Embodiment 11 | 4.1 | 0.5 | 4.6 | 4.9 |
| Embodiment 12 | 4.1 | 0.3 | 4.4 | 4.8 |
It can be seen that sweet taste beancurd dry acid degree prepared by the present invention, sugariness is with stew in soy sauce liquid ingredient from the evaluation result of table 1
Variation and change, and then influence the overall merit of its mouthfeel.It should be noted that subject generally reflects 6 He of embodiment
The sweet taste beancurd of embodiment 7 does the fresh and tender succulence of mouthfeel, thus it is speculated that this is because having hole or gap, inside there is a small amount of stew in soy sauce liquid,
To influence its mouthfeel.
Although the embodiments of the present invention has been shown and described above, it is to be understood that above-described embodiment is example
Property, it is not considered as limiting the invention, those skilled in the art within the scope of the invention can be to above-mentioned
Embodiment is changed, changes, replacing and modification.
Claims (10)
1. a kind of drying Preparation Method of honey taste beancurd, which is characterized in that include the following steps：Raw pulp preparation process, plasma burning step, point
Slurry step, casts step, squeezing step, draws base step, fry step and stew in soy sauce step, the stew in soy sauce step slurry step that rises
Stew in soy sauce liquid include following parts by weight raw material：
The colorant of 1.0~3.0 parts by weight, the thickener of 1.0~3.0 parts by weight, the honey of 10~20 parts by weight and 80~
The water of 100 parts by weight.
2. preparation method according to claim 1, which is characterized in that the colorant is soy sauce.
3. preparation method according to claim 1, which is characterized in that the thickener is chitosan.
4. preparation method according to claim 1, which is characterized in that further comprising the steps of before stew in soy sauce step：Institute
State punching or joint-cutting on fried dried bean curd.
5. preparation method according to claim 1, which is characterized in that the stew in soy sauce liquid further includes the original of following parts by weight
Material：Any one or a few in the Limon pulps of 1.0~3.0 parts by weight, haw pulp, grapefruit flesh.
6. according to the preparation method described in claim 1 to 5 any one, which is characterized in that the stew in soy sauce liquid further includes following
The raw material of parts by weight：
The nutrition fortifier of 0.01~0.05 parts by weight.
7. preparation method according to claim 6, which is characterized in that the nutrition fortifier includes ferrous succinate, Portugal
Any one in grape saccharic acid zinc.
8. preparation method according to claim 6, which is characterized in that in the stew in soy sauce step, will be removed in the stew in soy sauce liquid
Raw material mixing other than honey or honey and nutrition fortifier is boiled, be added fried dried bean curd continue to boil 1.0h~
The honey dipping 12h~for 24 hours of recipe ratio is added in 2.0h after being cooled to room temperature.
9. preparation method according to claim 6, which is characterized in that in the stew in soy sauce step, will be removed in the stew in soy sauce liquid
Raw material mixing other than honey or honey and nutrition fortifier is boiled, be added fried dried bean curd continue to boil 1.0h~
Half is added to the honey dipping 12h~for 24 hours of 3/4ths recipe ratios, by the beans after dipping in 2.0h after being cooled to room temperature
It is rotten dry to drain the rear honey with remaining a quarter to half recipe ratio and mix.
10. a kind of honey taste beancurd is dry, which is characterized in that the honey taste beancurd is dry by as described in claim 1 to 9 any one
Preparation method is prepared.
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