CN108850197A - A kind of bean curd and preparation method thereof - Google Patents
A kind of bean curd and preparation method thereof Download PDFInfo
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- CN108850197A CN108850197A CN201811006807.0A CN201811006807A CN108850197A CN 108850197 A CN108850197 A CN 108850197A CN 201811006807 A CN201811006807 A CN 201811006807A CN 108850197 A CN108850197 A CN 108850197A
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- soybean
- 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
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- Beans For Foods Or Fodder (AREA)
Abstract
A kind of bean curd and preparation method thereof, belongs to field of food.Bean curd production method includes：Soybean after cleaning is impregnated 4~6 hours in 10~25 DEG C of warm water and cleans soybean to obtain.It is ground in the case where water participates in and cleans soybean to form slurries, the soybean particle fineness in slurries is 100~140 mesh, and water consumption forms 360~380 kilograms of slurries by every 50 kilograms of soybean and limits.Under the conditions of 90~95 DEG C, defoaming agent is added into slurries using the dosage of 0.2~0.4 gram of defoaming agent according to every kilogram of slurry, then carries out cooking 30~50 minutes and filtering obtains filtrate under the conditions of 80~100 mesh.Filtrate is starched with coagulator point under conditions of 70~75 DEG C, pH value 6.5~7 and is squatted brain 5~15 minutes, is then dehydrated.Bean curd has the advantages that delicate mouthfeel, beans are aromatic strongly fragrant.
Description
Technical field
The present invention relates to field of food, in particular to a kind of bean curd and preparation method thereof.
Background technique
Bean curd has history of more than one thousand years in China.Its nutritive value with higher is that a kind of depth is liked by ordinary consumer
Traditional food.
Compendium of Materia Medica records bean curd cloud：It is sweet, salty, cold, slightly poisonous.With taste, dissipate-swelling is full, lower large intestine foul smell, heat-clearing dissipate blood.
Soybean curd nutrition is abundant, and protein, amino acid content are high, and measure according to modern science, and there are also contain iron, calcium, molybdenum et al. in bean curd
18 kinds of microelements necessary to body.Children are edible to improve immunocompetence, promote the development of physical and intellectual.The elderly is long-term
It is edible to promote longevity.Bean curd have the advantages that it is easy to digest, absorb fast, be a kind of woman, children, old, weak all suitable edible good merchantable brand.But
It is that the mouthfeel of existing bean curd is excessively single.
Summary of the invention
Based on the deficiencies of the prior art, the present invention provides a kind of bean curd and preparation method thereof, partly or entirely to change
It is apt to, even solves problem above.
The invention is realized in this way：
In a first aspect, the embodiment of the present invention provides a kind of bean curd production method.
Bean curd production method includes：
First step：Soybean after cleaning is impregnated 4~6 hours in 10~25 DEG C of warm water and cleans soybean to obtain；
Second step：It is ground in the case where water participates in and cleans soybean particle fineness of the soybean to form slurries, in slurries
For 100~140 mesh, water consumption forms 360~380 kilograms of slurries by every 50 kilograms of soybean and limits；
Third step：Under the conditions of 90~95 DEG C, according to every kilogram of slurry using 0.2~0.4 gram of defoaming agent dosage to
Defoaming agent is added in slurries, then carries out cooking 30~50 minutes and filtering obtains filtrate under the conditions of 80~100 mesh；
Four steps：Filtrate is starched with coagulator point under conditions of 70~75 DEG C, pH value 6.5~7 and is squatted brain 5~15 minutes
Then clock is dehydrated.
In other one or more examples, in the first step, the method for cleaning soybean includes：It is big by what is sorted
Beans are put into container, and liquid level lid is added water into container and crosses soybean at least 15cm.
In other one or more examples, in the second step, the soybean particle fineness in slurries is 120 mesh, is used
Water forms 375 kilograms of slurries by every 50 kilograms of soybean and limits.
In other one or more examples, in third step, defoaming agent include oil foot, oily angle cream, silicone resin,
One of glycerine fatty acid is a variety of.
In other one or more examples, in four steps, coagulator used by point is starched includes brine, stone
One of cream, glucolactone are a variety of.
In other one or more examples, production method is in four steps, the journey of the dehydration carried out after crouching brain
Degree is：Dehydration forms form and fixes and flexible solid.
In other one or more examples, production method further includes the 5th step carried out after four steps：
By the solid formed after dehydration 3~6 DEG C at a temperature of freezing to obtain frozen goods.
In other one or more examples, by frozen goods be immersed in containing water, additive solution in it is 7~12 small
When, additive includes one of sodium carbonate, sodium bicarbonate, citric acid or a variety of.
It further include salt in solution in other one or more examples.
In second aspect, the embodiment of the invention provides a kind of bean curd.
Bean curd is made using above-mentioned bean curd production method.
Beneficial effect：
Bean curd provided in an embodiment of the present invention has fine and smooth and fresh perfume (or spice), tasty, the feature of interior smooth delicacy of continuous perfume outside mouthfeel,
And beans it is aromatic it is strongly fragrant, color is gentle, delicate mouthfeel, by consumer's favorable comment.
Specific embodiment
Embodiment of the present invention is described in detail below in conjunction with embodiment, but those skilled in the art will
Understand, the following example is merely to illustrate the present invention, and is not construed as limiting the scope of the invention.It is not specified in embodiment specific
Condition person carries out according to conventional conditions or manufacturer's recommended conditions.Reagents or instruments used without specified manufacturer is
The conventional products that can be obtained by commercially available purchase.
It is specifically described below for a kind of bean curd and preparation method thereof of the embodiment of the present invention：
The bean curd provided in example of the present invention is formed with the appearance shape of unique bean curd packet soya-bean milk (also known as slurry coating tofu)
State feature, and beans perfume (or spice) original flavor is maintained, fine and smooth and fresh perfume (or spice), outer continuous fragrant tasty, the interior smooth delicacy of mouthfeel.Albumen, dimension in bean curd
The nutrition such as raw element are not lost.
As food materials, bean curd has a variety of production methods, such as barbecue, frying, iron plate, dry pot, boiling, chafing dish etc., because
This, it is superfine by all kinds of means to be very suitable to food and drink, barbecue, quotient.
As a kind of specific example, preparation method of the bean curd in barbecue is as follows：
1, material prepares:The peppery end of slurry coating tofu, edible oil, red oil, salt, garlic granule, scarlet rice, chickens' extract, ground pepper, capsicum
Face, root-mustard, cordate houttuynia grain, chopped spring onion.
2, baking tray (or iron plate) is inner plus a small amount of red oil, add garlic granule, the peppery end of scarlet rice.
3, it drains the oil in pot, slurry coating tofu is added after oil heat, two sides is fried golden yellow to circle drum.
4, fry (roasting) good slurry coating tofu to be put into disk, salt, chickens' extract, ground pepper, paprika be spread on surface, with cover with paint or varnish by
Condiment is smeared uniformly, is placed into root-mustard, cordate houttuynia grain, chopped spring onion, is sprinkled even, heating on oven can sample.Can also with gravy,
Juice such as with sweet and sour flavor, is directly poured on above bean curd spicy juice, heats dish delivery.
It should be noted that：To keep the unique oral sensations of slurry coating tofu and the perfection of shape, serving, it is lasting to keep tableware to have
Temperature, such as iron plate, charcoal fire baking tray.
In general, slurry coating tofu way multiplicity can roast, frying, iron plate, dry pot, boiling, dry dish etc..More than being based on
The preparation method of barbecue can carry out the adjustment of adaptability according to personal taste.
The production method of the bean curd (slurry coating tofu) in example of the present invention will be described in detail below.
Bean curd production method includes the following steps：
First step：Soybean after cleaning is impregnated 4~6 hours in 10~25 DEG C of warm water and cleans soybean to obtain.
In further example, the method for cleaning soybean includes：The soybean sorted is put into container, into container
It adds water to liquid level lid and crosses soybean at least 15cm.In some improved examples, temperature appropriate can be carried out by cleaning soybean with water
Control, so as to more thoroughly wash soybean.Further, cleaning soybean is circulating water can be selected to be rinsed.It is impregnating
Certain stirring is carried out in cleaning process.
Second step：It is ground in the case where water participates in and cleans soybean particle fineness of the soybean to form slurries, in slurries
For 100~140 mesh, water consumption forms 360~380 kilograms of slurries by every 50 kilograms of soybean and limits.
It is released by the various composition in grinding soya-bean milk, to be dispersed in water, carries out a slurry operation convenient for subsequent.Hair
Bright people has found that the fineness that soybean is ground to above-described 100~140 mesh may insure subsequent prepared beans after study
Rotten mouthfeel is more preferably.Preferably, it is preferred scheme that the soybean particle fineness in slurries, which is 120 mesh,.Alternatively, in slurries
Soybean particle fineness forms 375 kilograms of slurries by every 50 kilograms of soybean for 120 mesh water consumptions and limits.
Usually in existing bean curd pulping stage, the usage ratio of soybean and water substantially 1:3~4, i.e., it is every kilogram big
Beans use 3 kilograms to 4 kilograms water.The big dilute consistency of soybean milk liquid obtained is bad under such water consumption, and soybean particle is distributed not
Uniformly.
Third step：Under the conditions of 90~95 DEG C, according to every kilogram of slurry using 0.2~0.4 gram of defoaming agent dosage to
Defoaming agent is added in slurries, then carries out cooking 30~50 minutes and filtering obtains filtrate under the conditions of 80~100 mesh.
In the manufacturing process of bean curd, inventor has found that a large amount of foam can be generated at pulping process (second step), and
The presence of foam is totally unfavorable to subsequent production operation, interferes the normal production of bean curd, while also will affect the product of bean curd
Quality.Therefore, it will be significant advantageous for defoaming to big soybean milk liquid.
According to practical situation, defoaming agent has multiple choices, and the present invention does not make specifically to be particularly limited to.Show some
In example, one of oil foot, oily angle cream, silicone resin, glycerine fatty acid or a variety of is can be used in defoaming agent.
Wherein, oil foot can be residue, the byproduct separated after the surplus oil or oil and fat refining of frying food.Oily angle cream is main
It is the paste being mixed by rancid grease and calcium hydroxide.Generally, the proportion of oily angle and calcium hydroxide is 10:1.Silicone
Resin is also possible to silicone.Glycerine fatty acid can be fatty glyceride.
According to the different demands of the quality of bean curd and the difference of defoaming agent, the usage mode of defoaming agent can also be made
Corresponding adjustment.For example, for the dosage of defoaming agent：The dosage of oily angle cream can be the 1% of slurries total weight.Silicone
Dosage be every kilogram 0.0001~0.01 gram of slurries.
Four steps：Filtrate is starched with coagulator point under conditions of 70~75 DEG C, pH value 6.5~7 and is squatted brain 5~15 minutes
Then clock is dehydrated.
The main purpose for selecting slurry is to make to form Tofu pudding by the grout cures that soybean grinds.Point slurry process is to final beans
Rotten quality, yield have considerable influence.Generally, point slurry is too tender, then bean curd easily feels like jelly or shapeless；Point slurry is too old,
Then bean curd hair plate hardens, poor water retention property, and yield rate is low.Point slurry is under the action of coagulator, and soybean protein is combined with water to form
The process of gel network.The stability of gel network will determine the hardness, toughness, fine and smooth degree of bean curd.Crouching brain can be with quiet
The mode set embodies.For example, being stood after bean curd point brain.Crouching brain can also be referred to as rise slurry or feeding slurry.
Preferably temperature and pH value are controlled during point slurry, to obtain the bean curd of high-quality.
After soya-bean milk is heated, protein molecule movement aggravation therein.It is added after coagulator, protein molecule and solidification
Calcium and magnesium ion in agent is easier to combine, therefore coagulator speed in conjunction with protein is also caused to be accelerated.But protein and coagulator
Reaction speed and unsuitable too fast, preferable point slurry effect could be obtained by needing a relatively suitable reaction speed.
There is also very big relationships with a slurry effect for the height of soya-bean milk (big soybean milk liquid) concentration：Soymilk concentration is too low, shape
At brain spend small, poor water retention property, product hardens；Soymilk concentration is too high, and the brain flower of formation is too big, causes to select to starch to select and starches irregular, egg
Phenomena such as white loss.
Soya-bean milk pH value is low, then soya-bean milk is in acidity, and uncongealed tofu spends small, product poor water retention property after point is starched, and lacks flexibility；PH value is high,
For soya-bean milk in alkalinity, product is too soft, frangible or shapeless.So the pH value of soya-bean milk is preferably controlled between 6.8-7 when selecting slurry.Such as
Fruit meta-acid or meta-alkali should focus on to analyse whether to be that immersion, health and water quality etc. there is a problem.
In embodiments of the present invention, coagulator used by point is starched includes one of brine, gypsum, glucolactone
Or it is a variety of.
In order to control the amount of dehydration, the degree of the dehydration carried out after crouching brain is：Dehydration forms form and fixes and have bullet
The solid of property.
Dewatered bean curd in above example can be used directly as finished product, in other example,
Dewatered bean curd can be used as semi-finished product and carry out following process production.
For example, production method further includes the 5th step carried out after four steps：By the solid formed after dehydration 3
Freezing is at a temperature of~6 DEG C to obtain frozen goods.Further, by frozen goods be immersed in containing water, additive solution in 7
~12 hours, additive included one of sodium carbonate, sodium bicarbonate, citric acid or a variety of.For flavor adjustment, gone back in solution
It can according to need addition salt.
Implement the present invention in order to facilitate those skilled in the art, the production of bean curd is more specifically illustrated below.
Semi-finished product are made first.Its production process is as follows：Raw material → cleaning → immersion → defibrination → mashing off → filtering → point
Slurry → crouching brain → booth cloth → casts → arrangement → and squeezes → stripping and slicing → vanning → semi-finished product.
The above process control point is specific as follows：
1, raw material：Selected national standard grade soybean (non-transgenic), free from admixture, full grains, no mildew, scab etc. are stored in
Ventilation low temperature, is protected from light, moisture-proof warehouse
2, it cleans：Scavenging period 10 minutes, water consumption was covering 15 centimeters of water levels of soybean, cleaned up to no visible foreign
3, it impregnates：Time 5 hours, water temperature was at 10 ° -25 °
4, defibrination：Concentration of slurry 375kg slurries/50kg soybean, 120 mesh of particle sice in serosity (mesh number), 20 minutes defibrination time/
Bucket
5, mashing off：The mashing off time 40 minutes, 90 ° -95 ° of mashing off temperature, 120g/ pots of food defoaming agent dosage, slurries amount
375kg/ pots
6, it filters：90 mesh of sieve mesh number, sieve state is intact without damaged and clean hygiene, needs cleaning primary after every barrel of slurry
7, point slurry：70 ° -75 ° of slurry temperature, what additive plasm PH value 6.5-7 does not let alone
8, crouching brain：10 minutes crouching brain time
9, cloth is spread out：Mold and gauze need clean free from admixture, and booth cloth state corner angle have type without leakage angle
10, it casts：It is filled by grinding tool, uniformity, it is uniform to cast state quality
11, it arranges：Collating condition surface need to be smooth, and wrapping needs uniformly, and gauze need to be straightened
12, it squeezes：The squeezing time 15 minutes, squeezing are fixed and flexible state to being dehydrated moderate, shape
13, semi-finished product：Sensory modalities are in faint yellow, intact without bean dregs, free from admixture, not sour not red form.
Secondly production tofu product.Its production process is as follows：Semi-finished product → food additives → immersion → arrangement → slice
→ pack → vacuum → sterilization → vanning → warehousing finished products.
The above process control point is specific as follows：
1, semi-finished product：By the outbound according to quantity of the semi-finished product of freezer
2, food additives：It gets frame ready according to quantity and adds half frame water, additive is put into according to national standard configuration amount and gets water ready
In frame
3, it impregnates：Soaking time 9 hours
4, it arranges:It puts semi-finished product in order as required and is put in and formulate on tool palette
5, it is sliced：It is sliced by 5*3.5*1 specification
6, it packs：15 type sack of food-grade needs bottom and two corners to be open, and sets by 20 small pieces/packed
7, vacuum：By 100/it is packed enter vacuum bag in vacuumized
8, it sterilizes：The bean curd for having taken out vacuum is put into drum, bean curd is covered with a large amount of ice cubes and is fished out to bean curd is completely cooling
It rises
9, it cases：It is set using food grade plastic frame by every frame 4 is packed
10, warehousing finished products：Freezer is maintained at -2 ° -4 °, and the cross form that frame of plastic need to be misplaced when storage is kept is folded
It rises.
Although illustrate and describing the present invention with specific embodiment, it will be appreciated that without departing substantially from of the invention
Many other change and modification can be made in the case where spirit and scope.It is, therefore, intended that in the following claims
Including belonging to all such changes and modifications in the scope of the invention.
Claims (10)
1. a kind of bean curd production method, which is characterized in that the production method includes：
First step：Soybean after cleaning is impregnated 4~6 hours in 10~25 DEG C of warm water and cleans soybean to obtain；
Second step：Soybean particle of the clean soybean to form slurries, in the slurries is ground in the case where water participates in
Fineness is 100~140 mesh, and water consumption forms 360~380 kilograms of slurries by every 50 kilograms of soybean and limits；
Third step：Under the conditions of 90~95 DEG C, according to every kilogram of slurry using the dosage of 0.2~0.4 gram of defoaming agent to described
Defoaming agent is added in slurries, then carries out cooking 30~50 minutes and filtering obtains filtrate under the conditions of 80~100 mesh；
Four steps：The filtrate is starched with coagulator point under conditions of 70~75 DEG C, pH value 6.5~7 and is squatted brain 5~15 minutes
Then clock is dehydrated.
2. bean curd production method according to claim 1, which is characterized in that in the first step, clean soybean
Method includes：The soybean sorted is put into container, liquid level lid is added water into the container and crosses soybean at least 15cm.
3. bean curd production method according to claim 1, which is characterized in that in the second step, in the slurries
Soybean particle fineness be 120 mesh, water consumption forms 375 kilograms of slurries by every 50 kilograms of soybean and limits.
4. bean curd production method according to claim 1, which is characterized in that in the third step, the defoaming agent
Including one of oil foot, oily angle cream, silicone resin, glycerine fatty acid or a variety of.
5. bean curd production method according to claim 1, which is characterized in that in the four steps, point slurry is used
Coagulator include one of brine, gypsum, glucolactone or a variety of.
6. bean curd production method according to claim 1 or 5, which is characterized in that the production method is in the 4th step
In rapid, the degree of the dehydration carried out after crouching brain is：Dehydration forms form and fixes and flexible solid.
7. bean curd production method according to claim 6, which is characterized in that the production method further includes the described 4th
The 5th step carried out after step：
By the solid formed after dehydration 3~6 DEG C at a temperature of freezing to obtain frozen goods.
8. bean curd production method according to claim 7, which is characterized in that the frozen goods are immersed in containing water, are added
Add in the solution of agent 7~12 hours, the additive includes one of sodium carbonate, sodium bicarbonate, citric acid or a variety of.
9. bean curd production method according to claim 8, which is characterized in that further include salt in the solution.
10. a kind of bean curd, which is characterized in that using the bean curd production method production as described in any one of claim 1~9
It forms.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201811006807.0A CN108850197A (en) | 2018-08-30 | 2018-08-30 | A kind of bean curd and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201811006807.0A CN108850197A (en) | 2018-08-30 | 2018-08-30 | A kind of bean curd and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115152943A (en) * | 2022-06-16 | 2022-10-11 | 四川南溪徽记食品有限公司 | Slurry-coated bean curd and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN105580912A (en) * | 2015-12-03 | 2016-05-18 | 襄阳市太平店八里泉豆腐制品有限公司 | Bean curd good in mouth feel and rich in nutrition |
| CN106359643A (en) * | 2016-08-31 | 2017-02-01 | 浙江永通科技发展有限公司 | Making method of additive-free tofu |
-
2018
- 2018-08-30 CN CN201811006807.0A patent/CN108850197A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105580912A (en) * | 2015-12-03 | 2016-05-18 | 襄阳市太平店八里泉豆腐制品有限公司 | Bean curd good in mouth feel and rich in nutrition |
| CN106359643A (en) * | 2016-08-31 | 2017-02-01 | 浙江永通科技发展有限公司 | Making method of additive-free tofu |
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| 赵萍: "《粮油食品工艺》", 30 November 2004, 甘肃科学技术出版社 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115152943A (en) * | 2022-06-16 | 2022-10-11 | 四川南溪徽记食品有限公司 | Slurry-coated bean curd and preparation method thereof |
| CN115152943B (en) * | 2022-06-16 | 2023-11-17 | 四川南溪徽记食品有限公司 | Slurry-coated bean curd and preparation method thereof |
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