CN108887399A - A kind of preparation method of halogen dried bean curd - Google Patents
A kind of preparation method of halogen dried bean curd Download PDFInfo
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- CN108887399A CN108887399A CN201810768215.6A CN201810768215A CN108887399A CN 108887399 A CN108887399 A CN 108887399A CN 201810768215 A CN201810768215 A CN 201810768215A CN 108887399 A CN108887399 A CN 108887399A
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- degrees celsius
- bean curd
- dried bean
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Classifications
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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 method of halogen dried bean curd, including cleaning, stew in soy sauce, cool, low temperature impregnates, slice and controlled atmosphere fresh-keeping packing.Present invention employs low temperature to impregnate tasty process, is conducive to the secondary tasty of dried bean curd, and low temperature it is tasty after be no longer pass through process of expansion and contraction, thick gravy can be retained in dried bean curd, will not be oozed out, and solve the problems, such as to be not easy inside dried bean curd tasty.The ingredient being added in unique compounding mixture and halogen soup when stew in soy sauce process is formed together reciprocation, so that long shelf-life reaches 10-12 days, has apparent market competition advantage.
Description
Technical field
The present invention relates to convenient dish manufacture fields, are specifically related to a kind of preparation method of halogen dried bean curd.
Background technique
It by the convenient dish that stew in soy sauce is process is a kind of convenient and by the favorite beauty of the masses using dried bean curd as raw material
Food.Since the raw material selection for preparing convenient dish is complicated, and the based food cannot be processed for a long time, while most facilitate dish
In the case that meat and fish dishes must also execute provincial standard or company standard, such marinated food does not allow to add preservative, therefore, such as
In the case where where neither influencing mouthfeel, and the shelf-life that can extend convenient dish is the class of industry research personnel's primary study
Topic.
The processing of dried bean curd has traditional technology accumulation in China, generally uses chickens' extract, monosodium glutamate and other flavoring for mixture
Afterwards, it is prepared by traditional stew in soy sauce technique, and has formd stable industry technology rule.Controlled atmosphere currently on the market
The halogen dried bean curd shelf-life is packed all at 5-7 days, there was only 2-3 days if it is the vacuum-packed shelf-life, the shelf-life is too short to be unfavorable for producing
The sale of product.In addition, there is also following defects for the technique of traditional halogen dried bean curd：First is that the halogen soup of halogen dried bean curd needs to boil soup-stock and height
The taste of soup is single, is not able to satisfy the taste demand in market.Second is that dried bean curd has the characteristics that institutional framework is close, tasty more difficult,
If stew in soy sauce overlong time, component can be lost, reduces yield；If the stew in soy sauce time is too short, taste is inconsistent inside and outside dried bean curd, unfavorable
In sale, customer experience degree is also bad.Third is that since dried bean curd institutional framework is extremely close, so inside is difficult tasty, exist tight
The inconsistent problem of the inside and outside mouthfeel of weight, is unfavorable for the sale of product, is also unfavorable for the control of shelf life of products, therefore research and develop one
Kind prepares the new method of halogen dried bean curd, is technical problem urgently to be resolved in industry.
Summary of the invention
In view of the above-mentioned problems, the purpose of the present invention is to propose to a kind of preparation methods of halogen dried bean curd, using the method for the present invention system
Standby halogen dried bean curd, has the advantages that rich in taste, long shelf-life, can make 50% or more extended shelf-life.
To achieve the goals above, the technical solution adopted by the present invention is as follows：
A kind of preparation method of halogen dried bean curd, which is characterized in that procedure of processing is as follows：
One, it cleans
Dried bean curd is cleaned in clear water, is then impregnated 5-10 minutes in 3% salt water；The thickness control of dried bean curd raw material is in 2-4 milli
Rice.
Two, stew in soy sauce
Halogen soup is added in Marinating boiler, then addition accounts for the millesimal compounding mixture of dried bean curd raw material weight and stirs evenly, after boiling
Dried bean curd after step 1 cleaning is added starts stew in soy sauce, and stew in soy sauce 10-20 minutes；
The compounding mixture is become by 6 parts of functional Monascus powder, 4 parts of Noni extract, 17 parts of kaempferia galamga extract, FSCY86
49 parts of starch of property, 21 parts of water, 16 parts of maltodextrin, 10 parts of green plum organic acids extract be prepared.
Three, it cools
By the dried bean curd after step 2 stew in soy sauce, successively spreading for cooling is cold in 15-20 degrees Celsius, 5-10 degrees Celsius, 0-4 degrees Celsius of environment
But to 8-10 degrees Celsius of central temperature；
15-20 degrees Celsius described in this step, 5-10 degrees Celsius, the temperature that cools in 0-4 degrees Celsius of environment, be according to lotus root
The number of plies that size and lotus root are put uses different control times, every time using central temperature control as terminal, wherein 15-20 degrees Celsius of ring
The terminal that cools in border is 35-40 degrees Celsius of center temperature, and the terminal that cools in 5-10 degrees Celsius of environment is that temperature 20-25 in center takes the photograph
Family name's degree, the terminal that cools in 0-4 degrees Celsius of environment are 8-10 degrees Celsius of center temperature；
Halogen soup after stew in soy sauce in step 2 is also successively spread out in 15-20 degrees Celsius, 5-10 degrees Celsius, 0-4 degrees Celsius of environment
It is cool to be cooled to 8-10 degrees Celsius of central temperature.
Four, low temperature impregnates
Under 1-4 degrees Celsius of temperature environment, the dried bean curd after cooling in step 3 is immersed in the halogen soup after cooling, when immersion
Between be 80-150 minutes, dried bean curd is picked up after immersion, is cleaned after draining.
Five, slice and controlled atmosphere fresh-keeping packing
To the dried bean curd slice after being impregnated in step 4, weighing packing is carried out by packing instructions, carries out weighing packing by packing instructions,
It is then placed in gas-control packing device and is packed, gas takes the mixed gas of+24% carbon dioxide of 76% nitrogen to be filled, packet
After dress to obtain the final product.
The halogen soup is the halogen soup obtained after the stew in soy sauce duck neck recorded in patent CN106942634A.
The functional Monascus powder is the functional Monascus powder of the biotech inc Shandong Zhong Hui production, it is desirable that
Lovastatin content is 1.2-3.4%.
The FSCY86 converted starch is that Divine Land richness contains science and technology（Beijing）Co., Ltd researches and develops and what is sold is former with cassava
Material aoxidizes hydroxypropul starch by starch denaturalization technique is obtained, and Divine Land richness contains science and technology（Beijing）Co., Ltd is named as FSCY86
Converted starch.
The green plum organic acids extract is marinated green plum by stoning → crushing → juicing → concentration → drying → spray
Acidity made from powder is the powdered substance of 25-30%.
Further, the preparation method of the compounding mixture is as follows：
One, 6 parts of functional Monascus powder, 4 parts of Noni extract, 17 parts of kaempferia galamga extract are successively separately added into 21 parts of water,
It stirs while being added to being completely dissolved, obtains mixture No.1, using manually mixing slowly or using blender when stirring
Stirring, mixing speed are lower than 200 turns per minute；
Two, by 49 parts of FSCY86 converted starch, 16 parts of maltodextrin, 10 parts of green plum organic acids extract and said mixture No.1
Mixing, stirs evenly to obtain mixture two, and using manually mixing slowly or being stirred using blender when stirring, mixing speed is low
In 200 turns per minute；
Three, by No. two addition twin (double) screw extruders of mixture, setting squeezes 60-65 degrees Celsius of proparea temperature, rear zone temperature 85-
100 degrees Celsius, the semi-finished product squeezed out use heated-air drying, and being dried to moisture content is 10%, are crushed to 40 mesh or less i.e.
?.
Further, the Noni extract is prepared using following methods：
One, it chooses fresh Noni fruit to clean up, is cooled to dry tack free under natural wind, it is desirable that surface is residual without water droplet
It stays, Noni fruit does not have apparent loss of moist；
Two, the Noni fruit of dry tack free is beaten in beater, the Noni fruit slurry after taking mashing is spare, by beater waste residue
The material of outlet is discarded；
Three, by Noni fruit slurry and salt spare in step 2 according to 100:It is stirred and evenly mixed after 1 mass ratio mixing, until salt
It is completely dissolved, then mixture is put into 25-30 degrees Celsius of incubator and keeps the temperature 24 hours；
Four, the mixture after keeping the temperature in step 3 is dried with baking oven, is crushed until moisture content is put into pulverizer after being 6-8%,
Up to Noni extract after crushing.
Compared with prior art, the beneficial effects of the present invention are：
1, when being processed using the method for the present invention, the halogen soup of preserved dried beancurd is not only exempted from using remaining halogen soup after stew in soy sauce duck neck
It in addition to the tanning of soup-stock, has saved the time, while being also sufficiently used remaining halogen soup, reduced waste, and process preparation
Halogen dried bean curd rich in taste, color is preferable.
2, the ingredient being added when stew in soy sauce process in unique compounding mixture and halogen soup is formed together reciprocation, in turn
So that long shelf-life reaches 10-12 days, comparison tradition and 5 day shelf-life of commercial product highest, there is apparent market competition advantage.
3, for the present invention using the mutual compound action between formula each component, being formed has strong penetration and stable antibacterial
System can penetrate into process of production in the full texture structure of dried bean curd, be capable of forming stable fungistatic effect in this way,
And then it extends the shelf life.As long as and stew in soy sauce time 10-20 minute of the present invention, compared to traditional preserved dried beancurd need 30 minutes or so
Working time for, substantially reduce the stew in soy sauce time, and yield of the invention is 15-25% higher than traditional preparation methods.
4, present invention employs unique low temperature to impregnate tasty process, and operation in this way is conducive to the secondary tasty of dried bean curd, and
Cavity is formd inside dried bean curd after preceding working procedure cools, for realizing that low temperature is tasty more advantageous.And low temperature enters
It is no longer pass through such as step 3 after taste to cool such process of expansion and contraction, thick gravy can be retained in dried bean curd, and be also after packing
It stores, sell in 0-4 degrees Celsius, certain thick gravy is possessed inside such dried bean curd, thick gravy will not be oozed out, be solved in dried bean curd
Portion is not easy tasty problem.
Specific embodiment
Manufacturing process of the invention is illustrated below with reference to specific embodiment.
Prepare Noni extract：
One, it chooses fresh Noni fruit to clean up, is cooled to dry tack free under natural wind, it is desirable that surface is residual without water droplet
It stays, Noni fruit does not have apparent loss of moist；
Two, the Noni fruit of dry tack free is beaten in beater, the Noni fruit slurry after taking mashing is spare, by beater waste residue
The material of outlet is discarded；
Three, by Noni fruit slurry and salt spare in step 2 according to 100:It is stirred and evenly mixed after 1 mass ratio mixing, until salt
It is completely dissolved, then mixture is put into 30 degrees Celsius of incubator and keeps the temperature 24 hours；
Four, the mixture after keeping the temperature in step 3 is dried with baking oven, is crushed until moisture content is put into pulverizer after being 7%, powder
Up to Noni extract after broken.
The green plum organic acids extract is marinated green plum by stoning → crushing → juicing → concentration → drying → spray
The powdered substance that acidity made from powder is 28%.
Prepare the compounding mixture：
One, 6 parts of functional Monascus powder, 4 parts of Noni extract, 17 parts of kaempferia galamga extract are successively separately added into 21 parts of water,
It stirs while being added to being completely dissolved, obtains mixture No.1, using manually mixing slowly or using blender when stirring
Stirring, mixing speed are lower than 200 turns per minute；
Two, by 49 parts of FSCY86 converted starch, 16 parts of maltodextrin, 10 parts of green plum organic acids extract and said mixture No.1
Mixing, stirs evenly to obtain mixture two, and using manually mixing slowly or being stirred using blender when stirring, mixing speed is low
In 200 turns per minute；
Three, by No. two addition twin (double) screw extruders of mixture, setting squeezes 60-65 degrees Celsius of proparea temperature, rear zone temperature 85-
100 degrees Celsius, the semi-finished product squeezed out use heated-air drying, and being dried to moisture content is 10%, are crushed to 40 mesh or less i.e.
?.
The functional Monascus powder is the functional Monascus powder of the biotech inc Shandong Zhong Hui production, it is desirable that
Lovastatin content is 1.2-3.4%.
The FSCY86 converted starch is that Divine Land richness contains science and technology（Beijing）Co., Ltd researches and develops and what is sold is former with cassava
Material aoxidizes hydroxypropul starch by starch denaturalization technique is obtained, and Divine Land richness contains science and technology（Beijing）Co., Ltd is named as FSCY86
Converted starch.
Embodiment preparation process is as follows：
One, it cleans
Dried bean curd is cleaned in clear water, is then impregnated 8 minutes in 3% salt water；The thickness control of dried bean curd raw material is at 3 millimeters.
Two, stew in soy sauce
Halogen soup is added in Marinating boiler, then addition accounts for the millesimal compounding mixture of dried bean curd raw material weight and stirs evenly, after boiling
Dried bean curd after step 1 cleaning is added starts stew in soy sauce, using the halogen obtained after the stew in soy sauce duck neck recorded in patent CN106942634A
Soup, stew in soy sauce 18 minutes.
Three, it cools
By the dried bean curd after step 2 stew in soy sauce, successively spreading for cooling is cooled to center in 15 degrees Celsius, 5 degrees Celsius, 2 degrees Celsius of environment
8 degrees Celsius of temperature；
The number of plies put according to the size of lotus root and lotus root is using the different control times, every time using central temperature control as terminal, wherein
The terminal that cools in 15 degrees Celsius of environment is 35 degrees Celsius of center temperature, and the terminal that cools in 5 degrees Celsius of environment is that center temperature 20 is taken the photograph
Family name's degree, the terminal that cools in 2 degrees Celsius of environment are 8 degrees Celsius of center temperature；
By the halogen soup after stew in soy sauce in step 2, equally also successively spreading for cooling is cold in 15 degrees Celsius, 5 degrees Celsius, 2 degrees Celsius of environment
But to 8 degrees Celsius of central temperature.
Four, low temperature impregnates
Under 3 degrees Celsius of temperature environment, the dried bean curd after cooling in step 3 is immersed in the halogen soup after cooling, soaking time
It is 120 minutes, dried bean curd is picked up after immersion, is cleaned after draining.
Five, slice and controlled atmosphere fresh-keeping packing
To the dried bean curd slice after being impregnated in step 4, weighing packing is carried out by packing instructions, carries out weighing packing by packing instructions,
It is then placed in gas-control packing device and is packed, gas takes the mixed gas of+24% carbon dioxide of 76% nitrogen to be filled, packet
After dress to obtain the final product.
That records above is merely a preferred embodiment of the present invention, and of course, the scope of rights of the present invention cannot be limited by this,
Therefore equivalent changes made in accordance with the claims of the present invention, are still within the scope of the present invention.
Claims (4)
1. a kind of preparation method of halogen dried bean curd, which is characterized in that procedure of processing is as follows：
One, it cleans
Dried bean curd is cleaned in clear water, is then impregnated 5-10 minutes in 3% salt water；The thickness control of dried bean curd raw material is in 2-4 milli
Rice；
Two, stew in soy sauce
Halogen soup is added in Marinating boiler, then addition accounts for the millesimal compounding mixture of dried bean curd raw material weight and stirs evenly, after boiling
Dried bean curd after step 1 cleaning is added starts stew in soy sauce, and stew in soy sauce 10-20 minutes；
The compounding mixture is become by 6 parts of functional Monascus powder, 4 parts of Noni extract, 17 parts of kaempferia galamga extract, FSCY86
49 parts of starch of property, 21 parts of water, 16 parts of maltodextrin, 10 parts of green plum organic acids extract be prepared；
Three, it cools
By the dried bean curd after step 2 stew in soy sauce, successively spreading for cooling is cold in 15-20 degrees Celsius, 5-10 degrees Celsius, 0-4 degrees Celsius of environment
But to 8-10 degrees Celsius of central temperature；
15-20 degrees Celsius described in this step, 5-10 degrees Celsius, the temperature that cools in 0-4 degrees Celsius of environment, be according to lotus root
The number of plies that size and lotus root are put uses different control times, every time using central temperature control as terminal, wherein 15-20 degrees Celsius of ring
The terminal that cools in border is 35-40 degrees Celsius of center temperature, and the terminal that cools in 5-10 degrees Celsius of environment is that temperature 20-25 in center takes the photograph
Family name's degree, the terminal that cools in 0-4 degrees Celsius of environment are 8-10 degrees Celsius of center temperature；
Halogen soup after stew in soy sauce in step 2 is also successively spread out in 15-20 degrees Celsius, 5-10 degrees Celsius, 0-4 degrees Celsius of environment
It is cool to be cooled to 8-10 degrees Celsius of central temperature.
Four, low temperature impregnates
Under 1-4 degrees Celsius of temperature environment, the dried bean curd after cooling in step 3 is immersed in the halogen soup after cooling, when immersion
Between be 80-150 minutes, dried bean curd is picked up after immersion, is cleaned after draining；
Five, slice and controlled atmosphere fresh-keeping packing
To the dried bean curd slice after being impregnated in step 4, weighing packing is carried out by packing instructions, carries out weighing packing by packing instructions,
It is then placed in gas-control packing device and is packed, gas takes the mixed gas of+24% carbon dioxide of 76% nitrogen to be filled, packet
After dress to obtain the final product.
2. the preparation method of halogen dried bean curd as described in claim 1, which is characterized in that the preparation method of the compounding mixture is such as
Under：
One, 6 parts of functional Monascus powder, 4 parts of Noni extract, 17 parts of kaempferia galamga extract are successively separately added into 21 parts of water,
It stirs while being added to being completely dissolved, obtains mixture No.1, using manually mixing slowly or using blender when stirring
Stirring, mixing speed are lower than 200 turns per minute；
Two, by 49 parts of FSCY86 converted starch, 16 parts of maltodextrin, 10 parts of green plum organic acids extract and said mixture No.1
Mixing, stirs evenly to obtain mixture two, and using manually mixing slowly or being stirred using blender when stirring, mixing speed is low
In 200 turns per minute；
Three, by No. two addition twin (double) screw extruders of mixture, setting squeezes 60-65 degrees Celsius of proparea temperature, rear zone temperature 85-
100 degrees Celsius, the semi-finished product squeezed out use heated-air drying, and being dried to moisture content is 10%, are crushed to 40 mesh or less i.e.
?.
3. the preparation method of halogen dried bean curd as claimed in claim 1 or 2, which is characterized in that the green plum organic acids extract is
Marinated green plum by stoning → crushing → juicing → concentration → drying → dust acidity obtained for 25-30% powdered object
Matter.
4. the preparation method of halogen dried bean curd as claimed in claim 3, which is characterized in that the Noni extract uses following sides
Method preparation：
One, it chooses fresh Noni fruit to clean up, is cooled to dry tack free under natural wind, it is desirable that surface is residual without water droplet
It stays, Noni fruit does not have apparent loss of moist；
Two, the Noni fruit of dry tack free is beaten in beater, the Noni fruit slurry after taking mashing is spare, by beater waste residue
The material of outlet is discarded；
Three, by Noni fruit slurry and salt spare in step 2 according to 100:It is stirred and evenly mixed after 1 mass ratio mixing, until salt
It is completely dissolved, then mixture is put into 25-30 degrees Celsius of incubator and keeps the temperature 24 hours；
Four, the mixture after keeping the temperature in step 3 is dried with baking oven, is crushed until moisture content is put into pulverizer after being 6-8%,
Up to Noni extract after crushing.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113892605A (en) * | 2020-06-22 | 2022-01-07 | 江苏你好鸭食品有限公司 | Standardized processing method for improving safety level of fruit, vegetable and instant dish food |
| CN113892607A (en) * | 2020-06-22 | 2022-01-07 | 江苏你好鸭食品有限公司 | Preparation method of cooked lotus root slices with long shelf life |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113892605A (en) * | 2020-06-22 | 2022-01-07 | 江苏你好鸭食品有限公司 | Standardized processing method for improving safety level of fruit, vegetable and instant dish food |
| CN113892607A (en) * | 2020-06-22 | 2022-01-07 | 江苏你好鸭食品有限公司 | Preparation method of cooked lotus root slices with long shelf life |
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