CN108850196A - Satay dried bean curd and preparation method thereof - Google Patents
Satay dried bean curd and preparation method thereof Download PDFInfo
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- CN108850196A CN108850196A CN201810931152.1A CN201810931152A CN108850196A CN 108850196 A CN108850196 A CN 108850196A CN 201810931152 A CN201810931152 A CN 201810931152A CN 108850196 A CN108850196 A CN 108850196A
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- weight
- bean curd
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- satay
- 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 kind of a preparation methods for satay dried bean curd, include the following steps：Fry step, stew in soy sauce step and cooling step；Wherein, the stew in soy sauce step includes 6.0 parts by weight~6.5 parts by weight seasoning being added in 18.0 parts by weight~22.0 parts by weight boiling water to dissolve that thick gravy is made, and satay powder is added after no thick gravy and is uniformly mixed for the fried dried bean curd stir-frying of addition 25.0 parts by weight~35.0 parts by weight.The preparation method of above-mentioned satay dried bean curd, satay powder is added in dried bean curd stew in soy sauce to no thick gravy and is uniformly mixed, dried bean curd can adsorb satay powder under the action of the thick gravy that it is absorbed, it is subsequent cool down and etc. in part satay powder can penetrate into inside dried bean curd, make final satay dried bean curd obtained that there is strong satay flavor, can satisfy the unique mouthfeel demand of consumer.
Description
Technical field
The invention belongs to bean product manufacturing technology fields, and in particular to a kind of satay dried bean curd and preparation method thereof.
Background technique
Dried bean curd (also known as smoked bean curd or dried bean curd) is a kind of time-honored folk snack in China, and water content compares bean curd
Small, hardness is high, and thickness is small, makes the reproduced food of bean curd.Dried bean curd is full of nutrition, contains a large amount of protein, fat, carbon aquation
Close object, the also minerals containing a variety of needed by human body such as calcium, phosphorus, iron.Traditional dried bean curd can add in the production process salt,
The condiment such as fennel, Chinese prickly ash, aniseed, rhizoma zingiberis, it is not only fragrant but also fresh, it eats do not mind long, be known as " vegetarian ham ", but mouthfeel is more single,
It is not able to satisfy the consumption demand that consumer increasingly pursues individual character, unique oral sensations.
Summary of the invention
The present invention is single for traditional dried bean curd mouthfeel, is not able to satisfy consumer and increasingly pursues individual character, unique oral sensations
The problem of consumption demand, provides a kind of satay dried bean curd and preparation method thereof.
A kind of preparation method of satay dried bean curd provided by the invention, includes the following steps：Fry step, stew in soy sauce step with
And cooling step；Wherein,
The stew in soy sauce step includes that 18.0 parts by weight~22.0 weights are added in 6.0 parts by weight~6.5 parts by weight seasoning
It measures to dissolve in the boiling water of part and thick gravy is made, the fried dried bean curd stir-frying of 25.0 parts by weight~35.0 parts by weight is added until Halogen
Satay powder is added after juice to be uniformly mixed.
The seasoning includes the raw material of following parts by weight in one of the embodiments,：
3.0 parts by weight~5.0 parts by weight white granulated sugar, 0.5 parts by weight~1.5 parts by weight monosodium glutamate, 1.0 parts by weight~
The chickens' extract of 2.0 parts by weight, 1.0 parts by weight~3.0 parts by weight D-sorbite, 3.0 parts by weight~5.0 parts by weight malt syrup
And 1.0 parts by weight~3.0 parts by weight dark soy sauce.
The seasoning further includes the raw material of following parts by weight in one of the embodiments,：
1.0 parts by weight~5.0 parts by weight chilli.
In one of the embodiments, in the stew in soy sauce step, be added after fried dried bean curd first with 0.18 MPa~
Pressure infusion 4min~6min of 0.20MPa reduces pressure to 0.08MPa~0.12MPa stir-frying 6min~10min, reduces pressure
Power is to 0.04MPa~0.06MPa stir-frying up to no thick gravy.
The fry step includes by dried bean curd successively with oil temperature for 110 DEG C~130 DEG C in one of the embodiments,
Fried 80s~120s and with oil temperature be 130 DEG C~160 DEG C fryings to bean curd extra dry white wine central layer thickness refuel fried cortex overall thickness or
Within 1.0mm thicker than fried cortex overall thickness.
The cooling step includes that the dried bean curd after the stew in soy sauce step is placed in airing to set in one of the embodiments,
Standby air-dried, every 10min~20min is stirred once.
In one of the embodiments, in the stew in soy sauce step, the additive amount of satay powder is 2 parts by weight~6 parts by weight.
It is in one of the embodiments, 12g ± 2g for fried bean curd dry weight, moisture content is 62%~
64%.
The present invention also provides a kind of satay dried bean curd, the satay dried bean curd is prepared by above-mentioned preparation method.
Satay powder is added in dried bean curd stew in soy sauce to no thick gravy and is uniformly mixed for the preparation method of above-mentioned satay dried bean curd,
Dried bean curd can adsorb satay powder under the action of the thick gravy that it is absorbed, it is subsequent cool down and etc. in part satay powder can
It penetrates into inside dried bean curd, makes final satay dried bean curd obtained that there is strong satay flavor, it is unique to can satisfy consumer
Mouthfeel demand；Being attached to dried bean curd surface satay powder also can be outer with barbeque sauce under the thick gravy effect that dried bean curd absorbs
It sees, to make satay dried bean curd that there is preferable appearance, is different from the bean curd dried product of other tastes.
Detailed description of the invention
The flow diagram of one embodiment of preparation method of Fig. 1 satay dried bean curd of the present invention.
Specific embodiment
In order to make the objectives, technical solutions, and advantages of the present invention clearer, below in conjunction with specific embodiment 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 preparation method of satay dried bean curd provided by the invention, includes the following steps：Raw pulp
Preparation step, plasma burning step, point slurry step, rise starch step, cast step, squeezing step, draw base step, S100 fry step,
S200 stew in soy sauce step, S300 cooling step and packaging step.
Wherein, S200 stew in soy sauce step include by 6.0 parts by weight~6.5 parts by weight seasoning be added 18.0 parts by weight~
It is dissolved in the boiling water of 22.0 parts by weight and thick gravy is made, it is straight that the fried dried bean curd stir-frying of 25.0 parts by weight~35.0 parts by weight is added
Satay powder is added after to no thick gravy to be uniformly mixed.
Satay powder is added in dried bean curd stew in soy sauce to no thick gravy and is uniformly mixed for the preparation method of above-mentioned satay dried bean curd,
Dried bean curd can adsorb satay powder under the action of the thick gravy that it is absorbed, it is subsequent cool down and etc. in part satay powder can
It penetrates into inside dried bean curd, makes final satay dried bean curd obtained that there is strong satay flavor, it is unique to can satisfy consumer
Mouthfeel demand；Being attached to dried bean curd surface satay powder also can be outer with barbeque sauce under the thick gravy effect that dried bean curd absorbs
It sees, to make satay dried bean curd that there is preferable appearance, is different from the bean curd dried product of other tastes.
As a kind of optional embodiment, seasoning includes the raw material of following parts by weight：3.0 parts by weight~5.0 weight
Part white granulated sugar, 0.5 parts by weight~1.5 parts by weight monosodium glutamate, 1.0 parts by weight~2.0 parts by weight chickens' extract, 1.0 parts by weight~
The D-sorbite of 3.0 parts by weight, 3.0 parts by weight~5.0 parts by weight malt syrup and 1.0 parts by weight~3.0 parts by weight
Dark soy sauce.Above-mentioned seasoning of the invention can provide the taste on basis for dried bean curd, add satay powder, can make obtained
Satay dried bean curd entrance satay taste is strong, falls mouthful flavour and enriches, substantially increases the mouthfeel of satay dried bean curd.
As a kind of optional embodiment, seasoning further includes the raw material of following parts by weight：1.0 parts by weight~5.0 weights
Measure the chilli of part.Optionally, chilli can be dry cloud green pepper, and cloud green pepper is a kind of capsicum new varieties, and fruity is spicy, is well suited for making
For the pungent raw material of spicy flavor.Present embodiment can make to make by the way that 1.0 parts by weight~5.0 parts by weight chilli is added
The satay dried bean curd obtained has spicy mouthfeel, meets the daily consumer demand for being fond of spicy flavor.
As a kind of optional embodiment, in stew in soy sauce step, be added after fried dried bean curd first with 0.18 MPa~
Pressure infusion 4min~6min of 0.20MPa reduces pressure to 0.08MPa~0.12MPa stir-frying 6min~10min, reduces pressure
Power is to 0.04MPa~0.06MPa stir-frying up to no thick gravy.Mouthfeel and appearance color shape of the stew in soy sauce step to satay dried bean curd
With important influence, present embodiment takes short time stew in soy sauce mode, on the one hand can operate stir-frying of stew in soy sauce step etc.
Influence to face shaping is preferably minimized, and on the other hand can also thick gravy be made hastily to be absorbed by dried bean curd, the feelings rapidly absorbed
Thick gravy can not fully penetrate into inside dried bean curd under condition, make when satay powder is added with satay powder so as to some thick gravy
With making satay powder more uniformly spreading on dried bean curd surface, appearance so that satay powder be made uniformly to be wrapped in the surface of dried bean curd
Also more aesthetically pleasing.
As a kind of optional embodiment, fry step includes by dried bean curd successively with oil temperature for 110 DEG C~130 DEG C oil
It fries 80s~120s and is refueled with oil temperature for 130 DEG C~160 DEG C fryings to bean curd extra dry white wine central layer thickness and fry cortex overall thickness or ratio
Within fried cortex overall thickness thickness 1.0mm.Low-temperature frying temperature and low-temperature frying time by 110 DEG C~130 DEG C of control,
It can make dried bean curd removal fishy smell and partial moisture；Pass through 130 DEG C~160 DEG C of high temperature frying temperature and high temperature frying of control
On the one hand degree can make bean curd dry setting good, good shape can be kept during packaging, transport, storage etc.；Into
One step, dried bean curd can form fried cortex by frying in dried bean curd, and fried cortex is flexible for keeping dried bean curd
Mouthfeel and setting play an important role, and keep final satay dried bean curd obtained more flexible, in packaging, transport, storage etc.
It is non-breakable in the process, and mouthfeel is tender, improves the overall quality of instant dried bean curd satay dried bean curd.It is further optional
Ground, when dried bean curd is older, when water content is slightly lower, oil temperature when low-temperature frying wants low, can be controlled in 110 DEG C~125 DEG C；Work as bean curd
Dry tenderer, when water content is slightly higher, oil temperature when low-temperature frying is appropriate high, about 120 DEG C -130 DEG C, can not be too high, in order to avoid base
Son explosion.
As a kind of optional embodiment, cooling step includes that the dried bean curd after stew in soy sauce step is placed in airing equipment windward
Dry, every 10min~20min is stirred once.It stirs uneven color, crust after capable of preventing from air-drying and dried up problem production of waiting for a long time
It is raw.It further, can undercarriage waiting packaging and other steps after satay dried bean curd temperature obtained drops to room temperature.
As a kind of optional embodiment, in stew in soy sauce step, the additive amount of satay powder is 2 parts by weight~6 parts by weight.
It is 12g ± 2g for fried bean curd dry weight as a kind of optional embodiment, moisture content is 62%~
64%.The moisture for controlling dried bean curd is of great significance for subsequent fried and stew in soy sauce, and moisture is too high or too low all can shadow
Fried and stew in soy sauce effect is rung, causes dried bean curd obtained to be easily broken when serious, poor taste.
The present invention also provides a kind of satay dried bean curd, are prepared by above-mentioned preparation method.Satay provided by the invention
Dried bean curd has strong satay flavor, and the flavor characteristics having are described in detail in above content, herein no longer
It repeats.
Embodiment 1
Raw pulp preparation, defibrination after soya bean raw material cleaning and dipping is removed slag, and raw pulp is made.
Plasma burning takes 7.5~8 degree of raw pulp concentration of raw pulp 150kg 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
Condensed water and conduit wastewater in jet chimney is discharged in the case where guaranteeing safety in door, and heating is worked as in slurry heating of then reburning
To after 92~98 DEG C, steam off valve, avoids repeating plasma burning immediately, and slurry is burnt aging, is lost activity.It is added after stopping heating
The raw pulp and 60~75lg water of 30~40kg is uniformly mixed, and cools down and bean curd dry finish is made.
Point slurry, when bean curd dry finish is cooled to 52~58 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, stirs again after rapid condensation
Its internal tissue can be destroyed.When pulp noodle have thin Tofu pudding grain to rout up, the speed of agitation can suitably be accelerated, and make bean curd dry finish
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, on guaranteeing
Lower solidification is uniform.
Rise slurry, to solidify bean curd dry finish further sufficiently, rises and starches 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.The bean curd dry finish after slurry that will rise solidify completely when being in the blank of jellied bean curd shape, is scooped into and has spread out
On cloth, to make to be pressurized at the time of molding uniformly, when casting among it is thicker, 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 self 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
Blank one min of first natural draining, then moves into press.Pressure should not be too large when beginning, at the not Cheng Zhu that drips on plate.When last
When the dripping of several plates intermittent can also separate, pressure can be put into bottom, be further continued for draining by about 15~20min, until bottom
For several plates also at being in when dripping to break, controlling the moisture of blank is 62%~64%, can stop suppressing, and bean curd dry body is made.Also
Stop suppressing when can 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, every 8~9 pieces of bean curd dry bodies turn on one block of plate, are drawn with pocket knife
Go to the rotten side of surrounding, make template with 2 centimeters of stainless steel square tube, draw base, every time be no more than 8~9 plates, knife walk bottom plate, not feed,
Do not connect knife, unfilled corner after pulling, flower hole, rotten side grade product examine go out, then shake loose the dried bean curd pulled and pour into big plaque, and every 9
One plaque of plate dried bean curd, plaque dried bean curd≤8 kilogram.Dried bean curd can not stick together, and ensure its heat dissipation, be cooled to room temperature.When
It not can be carried out fried dried bean curd and enters freezer preservation, and temperature of ice house is less than 10 degree.The moisture of dried bean curd is 62%, every piece of bean curd
Dry weight 12g ± 2g, having a size of 2cm × 2cm, notch is without even knife, flexible.Wherein, the cloth of system daily should be in 2% alkali boiled water
2 hours, and soaked overnight are hotted plate, 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 15cm~25cm.It turns on the switch, to oil temperature liter
Height, low temperature pot oil temperature are 110 DEG C, and high temperature pot oil temperature is 130 DEG C.Dried bean curd after cooling is poured into low temperature pot, such as dried bean curd
Surface is too dry, can spill a small amount of water wetting surface, a plaque.The dried bean curd just poured into does not need to stir, about 30-40s, there is beans
It is rotten it is dry stirred with strainer from the bottom of a pan when starting to float, with anti-stick, and should gradually increase the stir-frying frequency.Dried bean curd all foams,
It quickly fishes out after about 50~70s and is formed in high temperature pot, when feeling to have the sound to rustle in uniform stir-frying, dried bean curd crust is slightly
Firmly, there is white central layer at middle part, and white central layer thickness is no more than both sides oil skin thickness, can take the dish out of the pot, the dried bean curd after taking the dish out of the pot 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.Stew in soy sauce every other day, can be by 20 public affairs
Jin/part weighs, and uses convenient for stew in soy sauce.
Oil replacement in most two days is primary in deep fryer, 28 DEG C of temperature or more, replaces once a day.Every fried 140~150
Kilogram dried bean curd adds 10 liters of fresh oil.Every 3~4 hours, acid value is detected with test paper, if renewing oil when acid value≤2.5.It is fried
Dried bean curd afterwards is in golden yellow, and thin skin densification, flexible, centre are as far as possible without the white heart, without stiff block, without oil consumption taste.After frying
By in pot oil with container contain precipitate, the next day take supernatant to use, the residue of precipitating scraps processing.
6.0kg seasoning is added in the boiling water of 18.0kg and dissolves obtained thick gravy, by the fried bean curd of 25kg by stew in soy sauce
Dry be added in thick gravy constantly stir-fries so that colouring is uniform, and tanning pressure is 0.18MPa.After 4 min, steam is reduced to 0.08MPa,
Low fire keeps stir-frying about 6min.When bottom need to gently be pressed with spoon and slightly see thick gravy, drop steam to 0.04MPa, which stir-fries, receives juice, makes
Lower color is uniform, pays attention to avoiding being burned.It stir-fries to no thick gravy and the satay powder of 2.0kg is constantly added in stir-frying, so that satay powder
It is uniformly mixed.Stir-frying frequently, which can prevent dried bean curd to be attached to the bottom of a pan for a long time, causes surface burnt, influences product sensory.It stirs evenly
It directly pulls out afterwards, puts into plaque (every pot of 4 plaques) and go to spreading-and-cooling machine cooling.
Wherein, the raw material proportioning of seasoning is：3.0kg white granulated sugar, 0.5kg monosodium glutamate, 1.0kg chickens' extract, 1.0kg sorbose
Alcohol, 3.0kg malt syrup and 1.0kg dark soy sauce.
Cooling, every 10min~20min is stirred once, prevents uneven color after air-drying, crust from drying up always.Product temperature
Degree drops to after room temperature that undercarriage is to be packaged immediately.
Packaging includes the following steps：
Coding, cleaning printing machine head dry head with hair dryer after cleaning, adjust the coding date.It is sensitive to adjust inductor
Degree and position, to guarantee that the date is completely clearly printed upon designated position.Confirmed simultaneously by operator and site administrator
What should be printed needs the date.
Printing, gets packaging bag by production plan, 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 for every bundle sack in preceding road, 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's confirmation printing effect, and unqualified sack is put into be processed 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 to the side 30min under ultraviolet radiator to be made
With.
Disinfection, 5min sterilizes 75% edible alcohol of the tools such as table top and small spoon 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 in advance the indispensable Work tool such as spare basket, clean rag, stool in place.By sack
It covers 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, confirmation envelope
Mouthful, vacuumize after qualification can normal operating, just temperature middle-grade when 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, every row puts 7, sack
Non-overlapping, top is leaned in sealing as far as possible, and edge is no more than 0.2cm apart from top on sealing line.Vacuum effectiveness is confirmed when closing bag, is picked
The substandard products such as material folding, foreign matter, gas leakage and refitting of unpacking in time out, then put 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, every disk about 10~11kg, is no more than on pallet with product
Subject to edge, the product live residence time is not more than 4h after 25 DEG C or less packagings, when being higher than 25 DEG C, must be turned on sky in workshop
It adjusts, the same day packs sterilization in product 4h.Designated position in make-up room must be placed in etc. trolley to be sterilized and hangs 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 starting " danger button " in time to simultaneously close off air valve, notify administrative staff to handle.
Water inspection, 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《Rejected product processing record》In.
Bag is washed, dish washing liquid 300g and dietary alkali 400g is added when heating up water, every retort product adds a dish washing liquid (300g)
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, be overlapped product not 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
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, correct platform balance if any exception and notify administrative staff in time., confirmation 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.Two hours of every mistake need effect just primary, need to make a record.When product passes through, such as alarm, after thoroughly row finds the cause, 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, two bags of every case confirms work number labeling, 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.In company with factory testing report storage after quality inspection confirmation.
Embodiment 2
Embodiment 2 difference from example 1 is that, draw base after dried bean curd moisture be 64%.Low temperature when fried
Pot oil temperature is 130 DEG C, and high temperature pot oil temperature is 160 DEG C.When stew in soy sauce, 6.5kg seasoning is added to dissolve in the boiling water of 22.0kg and is made
Thick gravy is obtained, will constantly be stir-fried in the fried dried bean curd addition thick gravy of 35kg so that colouring is uniform, boiling pressure is
0.20MPa.After 6min, steam is reduced to 0.12 MPa, low fire keeps stir-frying about 10min.Bottom need to gently be pressed with spoon and slightly be seen
When thick gravy, drop steam to 0.06MPa, which stir-fries, receives juice, keeps upper and lower color uniform, pays attention to avoiding being burned.It stir-fries to no thick gravy constantly
The satay powder of 6.0kg is added in stir-frying, so that satay powder is uniformly mixed.Stir-frying can prevent dried bean curd to be attached to pot for a long time frequently
Bottom causes surface burnt, influences product sensory.It directly pulls out after mixing evenly, putting into plaque (every pot of 4 plaques), to go to spreading-and-cooling machine cold
But.
Wherein, the raw material proportioning of seasoning is：5.0kg white granulated sugar, 1.5kg monosodium glutamate, 2.0kg chickens' extract, 3.0kg sorbose
Alcohol, 5.0kg malt syrup and 3.0kg dark soy sauce.
Embodiment 3
Embodiment 3 difference from example 1 is that, draw base after dried bean curd moisture be 63%.Low temperature when fried
Pot oil temperature is 120 DEG C, and high temperature pot oil temperature is 145 DEG C.When stew in soy sauce, 6.25kg seasoning is added to dissolve in the boiling water of 20.0kg and is made
Thick gravy is obtained, will constantly be stir-fried in the fried dried bean curd addition thick gravy of 30kg so that colouring is uniform, boiling pressure is
0.19MPa.After 5min, steam is reduced to 0.10 MPa, low fire keeps stir-frying about 8min.Bottom need to gently be pressed with spoon and slightly see halogen
When juice, drop steam to 0.05 MPa, which stir-fries, receives juice, keeps upper and lower color uniform, pays attention to avoiding being burned.Stir-frying is to no thick gravy constantly side
The satay powder of 4.0kg is added in stir-frying side, so that satay powder is uniformly mixed.Stir-frying can prevent dried bean curd to be attached to the bottom of a pan for a long time frequently
Cause surface burnt, influences product sensory.It directly pulls out after mixing evenly, putting into plaque (every pot of 4 plaques), to go to spreading-and-cooling machine cold
But.
Wherein, the raw material proportioning of seasoning is：4.0kg white granulated sugar, 1.0kg monosodium glutamate, 1.5kg chickens' extract, 2.0kg sorbose
Alcohol, 4.0kg malt syrup and 2.0kg dark soy sauce.
Embodiment 4
Embodiment 4 difference from example 1 is that, draw base after dried bean curd moisture be 63%.Low temperature when fried
Pot oil temperature is 115 DEG C, and high temperature pot oil temperature is 150 DEG C.When stew in soy sauce, 6.284kg seasoning is added in the boiling water of 20.0kg and is dissolved
Thick gravy is made, the fried dried bean curd of 30kg is added in thick gravy and is constantly stir-fried so that colouring is uniform, tanning pressure is
0.19MPa.After 5min, steam is reduced to 0.10 MPa, low fire keeps stir-frying about 8min.Bottom need to gently be pressed with spoon and slightly see halogen
When juice, drop steam to 0.05 MPa, which stir-fries, receives juice, keeps upper and lower color uniform, pays attention to avoiding being burned.Stir-frying is to no thick gravy constantly side
The satay powder of 4.0kg is added in stir-frying side, so that satay powder is uniformly mixed.Stir-frying can prevent dried bean curd to be attached to the bottom of a pan for a long time frequently
Cause surface burnt, influences product sensory.It directly pulls out after mixing evenly, putting into plaque (every pot of 4 plaques), to go to spreading-and-cooling machine cold
But.
Wherein, the raw material proportioning of seasoning is：4.0kg white granulated sugar, 1.0kg monosodium glutamate, 1.5kg chickens' extract, 2.0kg sorbose
Alcohol, 4.0kg malt syrup and 2.0kg dark soy sauce.
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, modifies, replacement and variant.
Claims (9)
1. a kind of preparation method of satay dried bean curd, which is characterized in that include the following steps：Fry step, stew in soy sauce step and
Cooling step；Wherein,
The stew in soy sauce step includes that 18.0 parts by weight~22.0 parts by weight are added in 6.0 parts by weight~6.5 parts by weight seasoning
Boiling water in dissolve thick gravy be made, the fried dried bean curd stir-frying of 25.0 parts by weight~35.0 parts by weight is added after no thick gravy
Satay powder is added to be uniformly mixed.
2. the preparation method of satay dried bean curd according to claim 1, which is characterized in that the seasoning includes following heavy
Measure the raw material of number：
3.0 parts by weight~5.0 parts by weight white granulated sugar, 0.5 parts by weight~1.5 parts by weight monosodium glutamate, 1.0 parts by weight~2.0 weights
Measure the chickens' extract of part, 1.0 parts by weight~3.0 parts by weight D-sorbite, 3.0 parts by weight~5.0 parts by weight malt syrup and
1.0 parts by weight~3.0 parts by weight dark soy sauce.
3. the preparation method of satay dried bean curd according to claim 2, which is characterized in that the seasoning further includes following
The raw material of parts by weight：
1.0 parts by weight~5.0 parts by weight chilli.
4. according to claim 1 to the preparation method of satay dried bean curd described in 3 any one, which is characterized in that the stew in soy sauce
In step, it is added after fried dried bean curd first with pressure infusion 4min~6min of 0.18MPa~0.20MPa, reduces pressure
To 0.08MPa~0.12MPa stir-frying 6min~10min, pressure is reduced to 0.04MPa~0.06MPa stir-frying up to no thick gravy.
5. the preparation method of satay dried bean curd according to claim 4, which is characterized in that the fry step includes by beans
Corruption is dry to be successively 110 DEG C~130 DEG C frying 80s~120s with oil temperature and is 130 DEG C~160 DEG C fryings to dried bean curd with oil temperature
White central layer thickness refuel fried cortex overall thickness or it is 1.0mm thicker than fried cortex overall thickness within.
6. the preparation method of satay dried bean curd according to claim 4, which is characterized in that the cooling step includes by institute
Dried bean curd after stating stew in soy sauce step is placed in airing equipment and air-dries, and every 10min~20min is stirred once.
7. the preparation method of satay dried bean curd according to claim 4, which is characterized in that in the stew in soy sauce step, satay
The additive amount of powder is 2 parts by weight~6 parts by weight.
8. the preparation method of satay dried bean curd according to claim 4, which is characterized in that for fried bean curd dry weight
For 12g ± 2g, moisture content is 62%~64%.
9. a kind of satay dried bean curd, which is characterized in that satay dried bean curd system as described in claim 1 to 8 any one
Preparation Method is prepared.
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| US3950550A (en) * | 1973-12-06 | 1976-04-13 | Fuji Oil Co., Ltd. | Fried tofu product and method for making the same |
| CN104106605A (en) * | 2014-07-11 | 2014-10-22 | 无锡市长安阿三豆制品加工场 | Process for making fried bean curd |
| CN105166814A (en) * | 2015-10-15 | 2015-12-23 | 广东好味来食品有限公司 | Marinating formula and method of poultry meat |
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