CN109042905A - A kind of processing method of water spot bean curd - Google Patents
A kind of processing method of water spot bean curd Download PDFInfo
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- CN109042905A CN109042905A CN201811269833.2A CN201811269833A CN109042905A CN 109042905 A CN109042905 A CN 109042905A CN 201811269833 A CN201811269833 A CN 201811269833A CN 109042905 A CN109042905 A CN 109042905A
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- water
- bean curd
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C20/00—Cheese substitutes
- A23C20/02—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates
- A23C20/025—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates mainly containing proteins from pulses or oilseeds
Abstract
The invention belongs to Tofu processing technical fields, the processing method for specifically disclosing a kind of water spot bean curd, including sorting, immersion, defibrination, filtering, mashing off, point slurry, compacting and etc., a slurry is carried out by raw material of wintercherry water, preparation gained bean curd free from beany flavor, reduce the cold of bean curd itself, have many advantages, such as the sliding tender, beans of mouthfeel it is aromatic it is strongly fragrant, boil long not rotten, the holding time is longer；Long-term consumption, body health benefits；Technical solution of the present invention also solves the problems, such as that the yellow serofluid generated in soybean curd production process is taken as liquid waste processing pollution environment waste of resource.
Description
Technical field
The invention belongs to Tofu processing technical fields, and in particular to a kind of processing method of water spot bean curd.
Background technique
Yulin bean curd having won fame both at home and abroad has the characteristics that delicate exquisiteness, taste perfume (or spice) are palatable, full of nutrition, good and cheap, is elm
The first famous dish of forest land side.Distant place guest is preferred interest to taste Yulin bean curd.Yulin bean curd has long history.Far away from the Ming Dynasty,
Yulin ancient city is one of the nine side important cities on the line of Great Wall.With the expansion in city, the soldier people are increasing.But due to secondary beyond the Great Wall
Food lacks, and it is edible that resident just cooks bean curd with the peach blossom water that general favour current of spring goes out.Food it is delicate, fine and smooth, hide it is fragrant palatable, with nonlocal beans
Corruption be exactly it is different, slowly just become indispensable one of food in resident's daily life.
Yulin bean curd is to be ground to be process with high-quality semen sojae atricolor and " peach blossom water ", orders bean curd wintercherry, then the bean curd made
Color is white, tender soft, tough thin, delicious, and 1697 according to legend, clear Emperor Kangxi went on a punitive expedition borderland rebel bandit, and when triumphant return passes by Yulin, has tasted elm
After the braised bean curd of the spinach of woods, the beautiful line of " faint scent white jade plate (referring to bean curd), the green parrot of red mouth (Radix spinach is red) " is left.
Water spot soybean curd nutrition is abundant, and hundred foods are not minded, and is first famous dish in Yulin place, one day on the dining table of every household
It can't do without；" the bean curd dinner " made of Yulin water spot bean curd, is the characteristic grand banquet in Yulin today, because of its excellent in color, always
It is few all suitable, the deep favor by China and foreign countries gourmet.The bean curd coarse mouthfeel of prior art preparation, it is frangible easily rotten, in a slurry process base
This carries out a slurry with chemical substances such as brine, gypsum liquid, not only will affect the quality of bean curd, also brings along food safety and ask
Topic.
Summary of the invention
The invention discloses a kind of processing methods of water spot bean curd, using old semen sojae atricolor as raw material, optimized production process and its ginseng
Number, slurry during, using bean curd preparation process generate yellow serofluid as raw material, through everfermentation be made wintercherry water be used to point slurry,
Gained finished product water spot bean curd is fresh fragrant continuous tender, is rich in elasticity and toughness, quality is all good, also solves and generates in soybean curd production process
Yellow serofluid is taken as the problem of liquid waste processing wastes resources and pollutes the environment.
To reach foregoing invention effect, technical solution of the present invention is as follows:
A kind of processing method of water spot bean curd, it is characterised in that: comprise the steps of:
(1) sorting: choosing the old semen sojae atricolor stored 1 year, and screening full grains eat, the old blackness without qualitative change without worm, cleans impurity elimination；
(2) it peels: decortication processing being carried out to the old semen sojae atricolor using peeling machine, the beans for obtaining old semen sojae atricolor are yellow；
(3) it impregnates: adding water in the beans Huang, it is smooth to be dipped to the expansion of beans Huang water sucting surface；
(4) defibrination: in the beans Huang after step (3) are impregnated, add water defibrination in the ratio of 1:9g/mL, obtain particle exquisiteness
Beans paste；
(5) filter: the paste of the beans described in filter is filtered, and is filtered 2 ~ 3 times, is separated bean dregs, is obtained soya-bean milk；
(6) mashing off: mashing off carried out to the soya-bean milk with straight fire energy saving Soy-bean milk boiler, during mashing off, is carried out a little after soya-bean milk boils
Water is repeated 3 times and completes mashing off process；
(7) it selects slurry: a slurry, the addition volume of wintercherry water and the soya-bean milk being carried out to the soya-bean milk after step (6) mashing off with wintercherry water
Volume ratio be 3:10, edge point slurry, which is stirred on one side to soya-bean milk, to coagulate for flocculence, obtains Tofu pudding；
(8) it suppresses: the Tofu pudding is packed into mold, suppress 35min under conditions of pressure is 35 kilograms with press, wrap 2 again
Secondary, the moisture content for being depressed into bean curd is less than or equal to 85%, obtains the complete bean curd of block type；
(9) it packs: step (8) being suppressed into the blocky bean curd that gained bean curd is cut into required size, being cooled to temperature is 35 DEG C, dress
Bag, vacuumizes, and seals, obtains finished product water spot bean curd.
Preferably, the moisture content of step (1) the old semen sojae atricolor is less than 12%.
Preferably, the peeling rate of step (2) the decortication processing is greater than 95%.
Preferably, the mixed proportion of step (3) the beans Huang and water is 17:100g/mL.
Preferably, step (3) soaking conditions are as follows: summer impregnates 3 ~ 4h with 25 DEG C of water, 18 DEG C of water logging of winter
Steep 7 ~ 8h.
Preferably, step (4) described defibrination is to grind defibrination or pulverizer defibrination with grinding wheel.
Preferably, the coloration of step (4) described water is zero, and pH value is 5 ~ 6, and hardness is 3 ~ 6 degree.
Preferably, the strainer of step (5) described filter is greater than 80 mesh.
Preferably, the yellow serofluid generated when step (7) the wintercherry water is with production bean curd is fermented, the wintercherry water
It may be reused.
Bean curd preparation method of the present invention is also applied for the technique for preparing bean curd as raw material using other soybean.
Technical solution of the present invention is applicable not only to the Tofu processing industry in Shaanxi Province Yulin City region, can also be applied to the whole nation
In the Tofu processing preparation in other areas.
The invention has the advantages that:
(1) in technical solution of the present invention, the wintercherry water is the yellow serofluid generated in bean curd manufacturing process, at everfermentation
Reason, wherein in the processing method of water spot bean curd of the present invention, being starched with wintercherry water spot containing profitable strains such as lactic acid, preparing institute
Bean curd free from beany flavor, reduce the cold of bean curd itself, have the sliding tender, beans of mouthfeel it is aromatic it is strongly fragrant, boil long it is not rotten, the holding time compared with
The advantages that long；In addition, wintercherry water is remarkably improved the protide contained in soybean material compared with the bean curd of prior art preparation
The dissolution of substance, and also containing vegetable protein etc. with nutriment in wintercherry water, so, the present invention prepares albumen in gained bean curd
Substance content is high, and after eating, needed by human body albumen and minerals are can be effectively supplemented 95% or more in the effective rate of utilization of human body
Deng；
(2) technical solution preparation gained finished product water spot bean curd moisture content of the present invention is greater than 80%, the results showed, wherein containing
Some purine contents are 67 milligrams/100 grams, suitable with the content of purine in the vegetables such as radish, long-term consumption, body health benefits；
Technical solution of the present invention also solves the yellow serofluid generated in soybean curd production process and is taken as liquid waste processing pollution environment wave
The problem of taking resource.
Specific embodiment
Below by specific embodiment, technical solution of the present invention is further illustrated.
Embodiment 1
A kind of processing method of water spot bean curd comprising the steps of:
(1) sorting: choosing storage old semen sojae atricolor of 1 year moisture content less than 12%, and screening full grains eat, without worm without qualitative change
Old blackness cleans impurity elimination；
(2) it peels: decortication processing being carried out to the old semen sojae atricolor using peeling machine, peeling rate is greater than 95%, obtains the beans of old semen sojae atricolor
It is yellow；
(3) it impregnates: adding water in the beans Huang in the ratio of 17:100g/mL, it is smooth to be dipped to the expansion of beans Huang water sucting surface；Institute
State soaking conditions are as follows: summer impregnates 3h with 25 DEG C of water, and winter impregnates 7h with 18 DEG C of water；
(4) defibrination: in the beans Huang after step (3) are impregnated, in the ratio of 1:9g/mL, it is zero that coloration, which is added, pH value 5,
The water that hardness is 3 degree grinds defibrination with grinding wheel, obtains the beans paste of particle exquisiteness；
(5) filter: the paste of the beans described in filter is filtered, and strainer is greater than 80 mesh, is filtered 2 times, is separated bean dregs, is obtained soya-bean milk；
(6) mashing off: mashing off carried out to the soya-bean milk with straight fire energy saving Soy-bean milk boiler, during mashing off, is carried out a little after soya-bean milk boils
Water is repeated 3 times and completes mashing off process；
(7) it selects slurry: a slurry, the addition volume of wintercherry water and the soya-bean milk being carried out to the soya-bean milk after step (6) mashing off with wintercherry water
Volume ratio be 3:10, edge point slurry, which is stirred on one side to soya-bean milk, to coagulate for flocculence, obtains Tofu pudding；Wherein, the wintercherry water is to use
The yellow serofluid generated when making bean curd is fermented, and the wintercherry water may be reused
(8) it suppresses: the Tofu pudding is packed into mold, suppress 35min under conditions of pressure is 35 kilograms with press, wrap 2 again
Secondary, the moisture content for being depressed into bean curd is less than or equal to 85%, obtains the complete bean curd of block type；
(9) it packs: step (8) being suppressed into the blocky bean curd that gained bean curd is cut into required size, being cooled to temperature is 35 DEG C, dress
Bag, vacuumizes, and seals, obtains finished product water spot bean curd.
Embodiment 2
A kind of processing method of water spot bean curd comprising the steps of:
(1) sorting: choosing storage old semen sojae atricolor of 1 year moisture content less than 12%, and screening full grains eat, without worm without qualitative change
Old blackness cleans impurity elimination；
(2) it peels: decortication processing being carried out to the old semen sojae atricolor using peeling machine, peeling rate is greater than 95%, obtains the beans of old semen sojae atricolor
It is yellow；
(3) it impregnates: adding water in the beans Huang in the ratio of 17:100g/mL, it is smooth to be dipped to the expansion of beans Huang water sucting surface；Institute
State soaking conditions are as follows: summer impregnates 4h with 25 DEG C of water, and winter impregnates 8h with 18 DEG C of water
(4) defibrination: in the beans Huang after step (3) are impregnated, in the ratio of 1:9g/mL, it is zero that coloration, which is added, pH value 6,
The water that hardness is 6 degree obtains the beans paste of particle exquisiteness with pulverizer defibrination；
(5) filter: the paste of the beans described in filter is filtered, and strainer is greater than 80 mesh, and filter 23 separates bean dregs, obtains soya-bean milk；
(6) mashing off: mashing off carried out to the soya-bean milk with straight fire energy saving Soy-bean milk boiler, during mashing off, is carried out a little after soya-bean milk boils
Water is repeated 3 times and completes mashing off process；
(7) it selects slurry: a slurry, the addition volume of wintercherry water and the soya-bean milk being carried out to the soya-bean milk after step (6) mashing off with wintercherry water
Volume ratio be 3:10, edge point slurry, which is stirred on one side to soya-bean milk, to coagulate for flocculence, obtains Tofu pudding；Wherein, the wintercherry water is to use
The yellow serofluid generated when making bean curd is fermented, and the wintercherry water may be reused
(8) it suppresses: the Tofu pudding is packed into mold, suppress 35min under conditions of pressure is 35 kilograms with press, wrap 2 again
Secondary, the moisture content for being depressed into bean curd is less than or equal to 85%, obtains the complete bean curd of block type；
(9) it packs: step (8) being suppressed into the blocky bean curd that gained bean curd is cut into required size, being cooled to temperature is 35 DEG C, dress
Bag, vacuumizes, and seals, obtains finished product water spot bean curd.
Embodiment 3
A kind of processing method of water spot bean curd comprising the steps of:
(1) sorting: choosing storage old semen sojae atricolor of 1 year moisture content less than 12%, and screening full grains eat, without worm without qualitative change
Old blackness cleans impurity elimination；
(2) it peels: decortication processing being carried out to the old semen sojae atricolor using peeling machine, peeling rate is greater than 95%, obtains the beans of old semen sojae atricolor
It is yellow；
(3) it impregnates: adding water in the beans Huang in the ratio of 17:100g/mL, it is smooth to be dipped to the expansion of beans Huang water sucting surface；Institute
State soaking conditions are as follows: summer impregnates 3.5h with 25 DEG C of water, and winter impregnates 7.5h with 18 DEG C of water；
(4) defibrination: in the beans Huang after step (3) are impregnated, in the ratio of 1:9g/mL, it is zero that coloration, which is added, and pH value is
5.5, the water that hardness is 5 degree obtains the beans paste of particle exquisiteness with pulverizer defibrination；
(5) filter: the paste of the beans described in filter is filtered, and strainer is greater than 80 mesh, and filter 23 separates bean dregs, obtains soya-bean milk；
(6) mashing off: mashing off carried out to the soya-bean milk with straight fire energy saving Soy-bean milk boiler, during mashing off, is carried out a little after soya-bean milk boils
Water is repeated 3 times and completes mashing off process；
(7) it selects slurry: a slurry, the addition volume of wintercherry water and the soya-bean milk being carried out to the soya-bean milk after step (6) mashing off with wintercherry water
Volume ratio be 3:10, edge point slurry, which is stirred on one side to soya-bean milk, to coagulate for flocculence, obtains Tofu pudding；Wherein, the wintercherry water is to use
The yellow serofluid generated when making bean curd is fermented, and the wintercherry water may be reused；
(8) it suppresses: the Tofu pudding is packed into mold, suppress 35min under conditions of pressure is 35 kilograms with press, wrap 2 again
Secondary, the moisture content for being depressed into bean curd is less than or equal to 85%, obtains the complete bean curd of block type；
(9) it packs: step (8) being suppressed into the blocky bean curd that gained bean curd is cut into required size, being cooled to temperature is 35 DEG C, dress
Bag, vacuumizes, and seals, obtains finished product water spot bean curd.
Claims (9)
1. a kind of processing method of water spot bean curd, it is characterised in that: comprise the steps of:
(1) sorting: choosing the old semen sojae atricolor stored 1 year, and screening full grains eat, the old blackness without qualitative change without worm, cleans impurity elimination；
(2) it peels: decortication processing being carried out to the old semen sojae atricolor using peeling machine, the beans for obtaining old semen sojae atricolor are yellow；
(3) it impregnates: adding water in the beans Huang, it is smooth to be dipped to the expansion of beans Huang water sucting surface；
(4) defibrination: in the beans Huang after step (3) are impregnated, add water defibrination in the ratio of 1:9g/mL, obtain particle exquisiteness
Beans paste；
(5) filter: the paste of the beans described in filter is filtered, and is filtered 2 ~ 3 times, is separated bean dregs, is obtained soya-bean milk；
(6) mashing off: mashing off carried out to the soya-bean milk with straight fire energy saving Soy-bean milk boiler, during mashing off, is carried out a little after soya-bean milk boils
Water is repeated 3 times and completes mashing off process；
(7) it selects slurry: a slurry, the addition volume of wintercherry water and the soya-bean milk being carried out to the soya-bean milk after step (6) mashing off with wintercherry water
Volume ratio be 3:10, edge point slurry, which is stirred on one side to soya-bean milk, to coagulate for flocculence, obtains Tofu pudding；
(8) it suppresses: the Tofu pudding is packed into mold, suppress 35min under conditions of pressure is 35 kilograms with press, wrap 2 again
Secondary, the moisture content for being depressed into bean curd is less than or equal to 85%, obtains the complete bean curd of block type；
(9) it packs: step (8) being suppressed into the blocky bean curd that gained bean curd is cut into required size, being cooled to temperature is 35 DEG C, dress
Bag, vacuumizes, and seals, obtains finished product water spot bean curd.
2. the processing method of water spot bean curd according to claim 1, it is characterised in that: the moisture of step (1) the old semen sojae atricolor
Content is less than 12%.
3. the processing method of water spot bean curd according to claim 2, it is characterised in that: step (2) the decortication processing takes off
Skin rate is greater than 95%.
4. the processing method of water spot bean curd according to claim 3, it is characterised in that: step (3) the beans Huang and water it is mixed
Composition and division in a proportion example is 17:100g/mL.
5. the processing method of water spot bean curd according to claim 4, it is characterised in that: step (3) described soaking conditions are as follows: summer
Season impregnates 3 ~ 4h with 25 DEG C of water, and winter impregnates 7 ~ 8h with 18 DEG C of water.
6. the processing method of water spot bean curd according to claim 5, it is characterised in that: step (4) described defibrination is to use grinding wheel
Grind defibrination or pulverizer defibrination.
7. the processing method of water spot bean curd according to claim 6, it is characterised in that: the coloration of step (4) described water is zero,
PH value is 5 ~ 6, and hardness is 3 ~ 6 degree.
8. the processing method of water spot bean curd according to claim 7, it is characterised in that: the strainer of step (5) described filter
Greater than 80 mesh.
9. the processing method of water spot bean curd according to claim 8, it is characterised in that: step (7) the wintercherry water is with system
The yellow serofluid for making to generate when bean curd is fermented, and the wintercherry water may be reused.
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| CN201811269833.2A CN109042905A (en) | 2018-10-29 | 2018-10-29 | A kind of processing method of water spot bean curd |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109997926A (en) * | 2019-03-27 | 2019-07-12 | 湖南五月豆香食品有限公司 | A kind of production technology for removing purine bean product |
| CN111903772A (en) * | 2020-08-04 | 2020-11-10 | 北京西贝龙之梦餐饮管理有限公司 | Bean curd and preparation process thereof |
| CN113017008A (en) * | 2021-02-25 | 2021-06-25 | 长春市天晟食品有限公司 | Processing technology of black bean curd |
| CN113826826A (en) * | 2021-09-06 | 2021-12-24 | 四川六月天食品有限公司 | Mapo bean curd and preparation method thereof |
| CN115708565A (en) * | 2022-11-21 | 2023-02-24 | 榆林市榆阳区沙地上郡开发有限公司 | Bean product processing method and bean curd porridge preparation method |
| CN115736189A (en) * | 2022-11-21 | 2023-03-07 | 榆林市榆阳区沙地上郡开发有限公司 | Food processing method based on bean product |
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| CN102057989A (en) * | 2009-11-18 | 2011-05-18 | 张玉锋 | Method for preparing bean curd from fermented soybean milk |
| CN104605029A (en) * | 2015-01-27 | 2015-05-13 | 孙怀兵 | Novel preparation method for soybean slurry water beancurd and beancurd product prepared by method |
| CN108402187A (en) * | 2018-06-05 | 2018-08-17 | 郑州新农源绿色食品有限公司 | A kind of technology for preparing bean curd |
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- 2018-10-29 CN CN201811269833.2A patent/CN109042905A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102057989A (en) * | 2009-11-18 | 2011-05-18 | 张玉锋 | Method for preparing bean curd from fermented soybean milk |
| CN104605029A (en) * | 2015-01-27 | 2015-05-13 | 孙怀兵 | Novel preparation method for soybean slurry water beancurd and beancurd product prepared by method |
| CN108402187A (en) * | 2018-06-05 | 2018-08-17 | 郑州新农源绿色食品有限公司 | A kind of technology for preparing bean curd |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109997926A (en) * | 2019-03-27 | 2019-07-12 | 湖南五月豆香食品有限公司 | A kind of production technology for removing purine bean product |
| CN111903772A (en) * | 2020-08-04 | 2020-11-10 | 北京西贝龙之梦餐饮管理有限公司 | Bean curd and preparation process thereof |
| CN113017008A (en) * | 2021-02-25 | 2021-06-25 | 长春市天晟食品有限公司 | Processing technology of black bean curd |
| CN113826826A (en) * | 2021-09-06 | 2021-12-24 | 四川六月天食品有限公司 | Mapo bean curd and preparation method thereof |
| CN115708565A (en) * | 2022-11-21 | 2023-02-24 | 榆林市榆阳区沙地上郡开发有限公司 | Bean product processing method and bean curd porridge preparation method |
| CN115736189A (en) * | 2022-11-21 | 2023-03-07 | 榆林市榆阳区沙地上郡开发有限公司 | Food processing method based on bean product |
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