CN108850193A - A kind of preparation method of dried bean curd - Google Patents
A kind of preparation method of dried bean curd Download PDFInfo
- Publication number
- CN108850193A CN108850193A CN201810771650.4A CN201810771650A CN108850193A CN 108850193 A CN108850193 A CN 108850193A CN 201810771650 A CN201810771650 A CN 201810771650A CN 108850193 A CN108850193 A CN 108850193A
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- parts
- bean
- bean curd
- dried
- dried bean
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C20/00—Cheese substitutes
- A23C20/02—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates
- A23C20/025—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates mainly containing proteins from pulses or oilseeds
Abstract
The invention discloses a kind of preparation methods of dried bean curd, by weight, including following raw material：Fresh mung bean 16-18 parts, 8-12 parts of panda beans, 12-14 parts of navy bean, 6-8 parts of red bean, 14-16 parts of buckwheat, pass through sorting, defibrination, select bean curd, stew in soy sauce and etc. dried bean curd obtained make bean curd using this bean or pea higher than other bean or pea nutritive values of panda beans, and then promote the nutritional ingredient of dried bean curd, the content for adding the microelement that buckwheat increases dried bean curd simultaneously also makes dried bean curd have certain health-care effect, the screenings of defibrination is added to a logical compression moulding in the soya-bean milk for selecting slurry completion according to a certain percentage, bean curd is made, while avoiding the waste of resource, nutriment such as bean or pea skin in screenings, the nutrition of buckwheat skin can be also retained in dried bean curd.
Description
Technical field
The invention belongs to food processing technology fields, and in particular to a kind of preparation method of dried bean curd.
Background technique
Dried bean curd is a kind of bean product, as soon as it has been favored by people since the appearance for the subdivision category of dried bean curd.It passes
The dried bean curd production process of system generally comprises：Sorting, defibrination, mashing off, filter pulp, point slurry, compacting, cutting block forming, seasoning, vacuum packet
Dress etc..But since dried bean curd production is all prepared using traditional raw materials such as soya beans, dried bean curd is prepared by stew in soy sauce, in beans
It is difficult to meet present people on dry-air blast taste to the pursuit in terms of food nutrition substance and health.
Summary of the invention
The purpose of the present invention is to provide a kind of full of nutrition, soft glutinous, with certain health-care effect dried bean curd of mouthfeel.
A kind of preparation method of dried bean curd of the invention, includes the following steps：
(1) choose bright in color, fresh mung bean 16-18 parts of full grains, it is 8-12 parts of panda beans, 12-14 parts of navy bean, red
6-8 parts of beans, 14-16 parts of buckwheat are impregnated 10-12 hours with 26-38 DEG C of water, are then rinsed well with clear water；
(2) add water defibrination, four angles of square filtering cloth are lifted to form hanging bag, a container is placed immediately below filter cloth
For holding juice, is poured into hanging bag after defibrination milled, shake hanging bag, carry out screenings separation, be eventually adding clear water filtering, slag stays
In hanging bag, juice enters in container；
(3) juice in container is poured into iron pan, is heated to boiling with high fire, be then placed in a slurry bucket, gypsum is added, into
The weight ratio of row point slurry, gypsum and bean or pea is 1:6；
(4) soya-bean milk select slurry after the completion of according to soya-bean milk and bean dregs 15:1 ratio will select the soya-bean milk and step that slurry is completed（2）Screenings
It is put on molding machine and is squeezed and be dehydrated, obtain dried bean curd semifinished product, required size is made in the dried bean curd semifinished product after squeezing as requested；
(5) dried bean curd semifinished product is put into pot and is boiled with salt water, continue to boil 1-2 minutes, taken out；It adds in pot, is put into after cooling
Thick gravy carries out stew in soy sauce 9-12 hours with small fire, and thick gravy, which is subject to, just floods dried bean curd semifinished product, until it is tasty, be then dehydrated, dry,
It is cooling, using Polythene Bag asepsis vacuum packing, sterilizing.
A kind of preparation method of above-mentioned dried bean curd, wherein step（5）The thick gravy is boiled by following raw material：Sauce
Oily 24 parts, 12 parts of rock sugar, 8 parts of dried peppermint leaf, 8 parts of pepper grain, 17 parts of salt, 5 parts of purple cool, 4 parts of radix aucklandiae, 3 parts of spiceleaf, 3 parts of galanga.
Compared with prior art, the present invention there is obvious beneficial effect, as can be known from the above technical solutions:By utilizing panda
This bean or pea higher than other bean or pea nutritive values of beans make bean curd, and then promote the nutritional ingredient of dried bean curd, while adding buckwheat
The content for increasing the microelement of dried bean curd also makes dried bean curd have certain health-care effect, according to a certain percentage by the screenings of defibrination
It is added to a logical compression moulding in the soya-bean milk for selecting slurry completion and bean curd is made, battalion while avoiding the waste of resource, in screenings
The nutrition for supporting substance such as bean or pea skin, buckwheat skin can be also retained in dried bean curd.
Specific embodiment
Embodiment 1：
A kind of preparation method of dried bean curd, includes the following steps：
(1) bright in color, the fresh mung bean 18Kg of full grains, panda beans 8Kg, navy bean 14Kg, red bean 6Kg, buckwheat are chosen
16Kg is impregnated 12 hours with 26 DEG C of water, is then rinsed well with clear water；
(2) add water defibrination, four angles of square filtering cloth are lifted to form hanging bag, a container is placed immediately below filter cloth
For holding juice, is poured into hanging bag after defibrination milled, shake hanging bag, carry out screenings separation, be eventually adding clear water filtering, slag stays
In hanging bag, juice enters in container；
(3) juice in container is poured into iron pan, is heated to boiling with high fire, be then placed in a slurry bucket, gypsum is added, into
The weight ratio of row point slurry, gypsum and bean or pea is 1:6；
(4) soya-bean milk select slurry after the completion of according to soya-bean milk and bean dregs 15:1 ratio will select the soya-bean milk and step that slurry is completed（2）Screenings
It is put on molding machine and is squeezed and be dehydrated, obtain dried bean curd semifinished product, required size is made in the dried bean curd semifinished product after squeezing as requested；
(5) dried bean curd semifinished product is put into pot and is boiled with salt water, continue to boil 1 minute, taken out；It is added in pot after cooling, is put into halogen
Juice carries out stew in soy sauce 12 hours with small fire, and thick gravy, which is subject to, just floods dried bean curd semifinished product, until it is tasty, it is then dehydrated, dries, is cold
But, using Polythene Bag asepsis vacuum packing, sterilizing.
Embodiment 2：
A kind of preparation method of dried bean curd, includes the following steps：
(1) bright in color, the fresh mung bean 16-18Kg of full grains, panda beans 8-12Kg, navy bean 12-14Kg, red bean are chosen
6-8Kg, buckwheat 14-16Kg are impregnated 10-12 hours with 26-38 DEG C of water, are then rinsed well with clear water；
(2) add water defibrination, four angles of square filtering cloth are lifted to form hanging bag, a container is placed immediately below filter cloth
For holding juice, is poured into hanging bag after defibrination milled, shake hanging bag, carry out screenings separation, be eventually adding clear water filtering, slag stays
In hanging bag, juice enters in container；
(3) juice in container is poured into iron pan, is heated to boiling with high fire, be then placed in a slurry bucket, gypsum is added, into
The weight ratio of row point slurry, gypsum and bean or pea is 1:6；
(4) soya-bean milk select slurry after the completion of according to soya-bean milk and bean dregs 15:1 ratio will select the soya-bean milk and step that slurry is completed（2）Screenings
It is put on molding machine and is squeezed and be dehydrated, obtain dried bean curd semifinished product, required size is made in the dried bean curd semifinished product after squeezing as requested；
(5) dried bean curd semifinished product is put into pot and is boiled with salt water, continue to boil 1-2 minutes, taken out；It adds in pot, is put into after cooling
Thick gravy carries out stew in soy sauce 9-12 hours with small fire, and thick gravy, which is subject to, just floods dried bean curd semifinished product, until it is tasty, be then dehydrated, dry,
It is cooling, using Polythene Bag asepsis vacuum packing, sterilizing.
Embodiment 3：
A kind of preparation method of dried bean curd, includes the following steps：
(1) bright in color, the fresh mung bean 16Kg of full grains, panda beans 12Kg, navy bean 12Kg, red bean 8Kg, buckwheat are chosen
14Kg is impregnated 10 hours with 38 DEG C of water, is then rinsed well with clear water；
(2) add water defibrination, four angles of square filtering cloth are lifted to form hanging bag, a container is placed immediately below filter cloth
For holding juice, is poured into hanging bag after defibrination milled, shake hanging bag, carry out screenings separation, be eventually adding clear water filtering, slag stays
In hanging bag, juice enters in container；
(3) juice in container is poured into iron pan, is heated to boiling with high fire, be then placed in a slurry bucket, gypsum is added, into
The weight ratio of row point slurry, gypsum and bean or pea is 1:6；
(4) soya-bean milk select slurry after the completion of according to soya-bean milk and bean dregs 15:1 ratio will select the soya-bean milk and step that slurry is completed（2）Screenings
It is put on molding machine and is squeezed and be dehydrated, obtain dried bean curd semifinished product, required size is made in the dried bean curd semifinished product after squeezing as requested；
(5) dried bean curd semifinished product is put into pot and is boiled with salt water, continue to boil 2 minutes, taken out；It is added in pot after cooling, is put into halogen
Juice carries out stew in soy sauce 9 hours with small fire, and thick gravy, which is subject to, just floods dried bean curd semifinished product, until it is tasty, it is then dehydrated, dries, is cooling,
Using Polythene Bag asepsis vacuum packing, sterilizing.
The above described is only a preferred embodiment of the present invention, being not intended to limit the present invention in any form, appoint
What is to the above embodiments according to the technical essence of the invention any simply to repair without departing from technical solution of the present invention content
Change, equivalent variations and modification, all of which are still within the scope of the technical scheme of the invention.
Claims (2)
1. a kind of preparation method of dried bean curd, includes the following steps：
(1) choose bright in color, fresh mung bean 16-18 parts of full grains, it is 8-12 parts of panda beans, 12-14 parts of navy bean, red
6-8 parts of beans, 14-16 parts of buckwheat are impregnated 10-12 hours with 26-38 DEG C of water, are then rinsed well with clear water；
(2) add water defibrination, four angles of square filtering cloth are lifted to form hanging bag, a container is placed immediately below filter cloth
For holding juice, is poured into hanging bag after defibrination milled, shake hanging bag, carry out screenings separation, be eventually adding clear water filtering, slag stays
In hanging bag, juice enters in container；
(3) juice in container is poured into iron pan, is heated to boiling with high fire, be then placed in a slurry bucket, gypsum is added, into
The weight ratio of row point slurry, gypsum and bean or pea is 1:6；
(4) soya-bean milk select slurry after the completion of according to soya-bean milk and bean dregs 15:1 ratio will select the soya-bean milk and step that slurry is completed（2）Screenings
It is put on molding machine and is squeezed and be dehydrated, obtain dried bean curd semifinished product, required size is made in the dried bean curd semifinished product after squeezing as requested；
(5) dried bean curd semifinished product is put into pot and is boiled with salt water, continue to boil 1-2 minutes, taken out；It adds in pot, is put into after cooling
Thick gravy carries out stew in soy sauce 9-12 hours with small fire, and thick gravy, which is subject to, just floods dried bean curd semifinished product, until it is tasty, be then dehydrated, dry,
It is cooling, using Polythene Bag asepsis vacuum packing, sterilizing.
2. a kind of preparation method of dried bean curd as described in claim 1, it is characterised in that step（5）The thick gravy is by following
Raw material boils：24 parts of soy sauce, 12 parts of rock sugar, 8 parts of dried peppermint leaf, 8 parts of pepper grain, 17 parts of salt, 5 parts of purple cool, 4 parts of radix aucklandiae,
3 parts of spiceleaf, 3 parts of galanga.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810771650.4A CN108850193A (en) | 2018-07-13 | 2018-07-13 | A kind of preparation method of dried bean curd |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810771650.4A CN108850193A (en) | 2018-07-13 | 2018-07-13 | A kind of preparation method of dried bean curd |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108850193A true CN108850193A (en) | 2018-11-23 |
Family
ID=64301976
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810771650.4A Pending CN108850193A (en) | 2018-07-13 | 2018-07-13 | A kind of preparation method of dried bean curd |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108850193A (en) |
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2018
- 2018-07-13 CN CN201810771650.4A patent/CN108850193A/en active Pending
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| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20181123 |
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| WD01 | Invention patent application deemed withdrawn after publication |