CN109548888A - A kind of production method that orchid is dry - Google Patents
A kind of production method that orchid is dry Download PDFInfo
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- CN109548888A CN109548888A CN201811629597.0A CN201811629597A CN109548888A CN 109548888 A CN109548888 A CN 109548888A CN 201811629597 A CN201811629597 A CN 201811629597A CN 109548888 A CN109548888 A CN 109548888A
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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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Abstract
The invention discloses the production methods that a kind of orchid does, and belong to a kind of production method field of bean product.A kind of dry production method of orchid of the invention, the dry production method of the orchid include the following steps: to steep beans, slurrying, blowing, plasma burning, cooling, order halogen, break brain, top box squeezing, stripping and slicing, frying, finished product.The present invention is optimized by the manufacture craft done to orchid, so that gained orchid is dry outer crisp inner tender, mouthfeel and quality are effectively improved.
Description
Technical field
The invention belongs to bean product preparation technology field, the production method done more specifically to a kind of orchid.
Background technique
Bean product are the food to process from strand using beans such as soybean, red bean, mung bean, pea, semen viciae fabaes as primary raw material,
Most of bean product are the concretionary bean curd of soya-bean milk and its reproduced goods of soybean.China is the native place of soybean, and Chinese cultivated is big
Existing 5,000 years history of beans, while being also the country of earliest development & production bean product.For thousands of years, ancient Chinese working people
Using various beans formulated it is many have a far reaching influence, wide-spread bean product, such as bean curd, shredded soybean curd, fermented bean curd, soya-bean milk, fermented soya bean,
Soy sauce, bean sprouts, beans intestines, beans muscle, beans fish etc..
The nutrition of bean product is mainly reflected in its abundant protein content, essential amino acid contained by bean product and dynamic
Object albumen is similar, the minerals equally also needed containing human bodies such as calcium, phosphorus, iron, containing vitamin B1, B2 and cellulose, and beans
Cholesterol-free in product, therefore, it is more that someone advocates the patients such as obesity, artery sclerosis, hyperlipidemia, hypertension, coronary heart disease
Eat beans and bean product.For health population, source of nutrition is single be it is worthless, bean product can be used as coming for protein
One of source, therefore, bean product are the important components of balanced diet.
Dry orchid is a kind of bean product common in life, wherein containing several mineral materials, supplement calcium is prevented because of calcium deficiency
Caused osteoporosis, can promote skeleton development, all extremely advantageous to the bone growth of children, old man.Existing orchid in the market
It is existing many to spend dry type, but its mouthfeel is relatively poor, still needs to be advanced optimized.
Through retrieving, China Patent No. 2017108179475, the applying date is on September 12nd, 2017, invention and created name are as follows:
The production method of convenient bean food, this application are related to a kind of production method of convenient bean food, including immersion, defibrination, mashing off,
Point slurry is cast into mould, extrusion forming, is followed the steps below after being characterized in extrusion forming: A, secondary immersion: by the beans of extrusion forming
Product, which is put into alkaline solution, to be impregnated；B, it air-dries: the bean product soaked being picked up air-dried；C, stripping and slicing or chopping: after air-drying
Stripping and slicing or chopping after bean product ease back；D, frying: will ease back the frying of the bean product after cutting；E, it packs: being wrapped after being cooled to room temperature
Dress.
For another example, Chinese Patent Application No. is that the application case of 201610435671.X discloses a kind of production work of bean product
Skill, processing step are as follows: (1) steeping soybean；(2) it removes impurity: first impurity being rejected in bucket, then picks impurity in basin
It removes, to ensure that decontamination is thorough；(3) with dividing the device of exerting oneself of pulp grinder to be stirred, device of exerting oneself has large, medium and small three models, according to
The revolving speed of rotation is selected using corresponding device of exerting oneself；(4) 95~100 DEG C are heated with steam；(5) plus gypsum backlash slurry, punching are starched
Time is 12~16min, and jellied bean curd is formed after punching slurry, and then upper ledge is held, and is first squeezed after being wrapped up with cloth and carried out frying again, i.e.,
It can be made into orchid and do equal bean product.
But due to being limited by production technology, the mouthfeel of above-mentioned two application cases production gained bean product is more soft glutinous, mouth
Sense and quality still need to be further increased.
Summary of the invention
1. technical problems to be solved by the inivention
To produce the dry mouthfeel of gained orchid using existing production technology bad it is an object of the invention to overcoming, mouthfeel and
Quality needs the deficiency further increased, provides a kind of production method that orchid is dry.The present invention by orchid do
Manufacture craft optimizes, so that gained orchid is dry outer crisp inner tender, mouthfeel and quality are effectively improved.
2. technical solution
In order to achieve the above objectives, technical solution provided by the invention are as follows:
The dry production method of a kind of orchid of the invention, it is characterised in that: the dry production method of the orchid includes
Following steps:
Step (1): bubble beans exhaust sewage after washing soybean impurity elimination, and clear water is added again and impregnates；
Step (2): soybean draining soaked in step (1) is ground in slurrying, by the bean dreg separation in mill paste
It excludes, soya-bean milk is made；
Step (3): blowing is put into half cylinder soya-bean milk in blowing container, and skims surface offscum；
Step (4): soya-bean milk is boiled from 40~50 DEG C to after 105~115 DEG C using steam, skims surface offscum by plasma burning；
Step (5): it is cooling, cold water is added in container, cooling down is carried out to the soya-bean milk boiled；
Step (6): ordering halogen, and bittern solution is added into container, a slurry is carried out with bittern solution, while delaying while adding bittern
Slowly soya-bean milk is stirred, until there are a large amount of cotton-shaped Tofu puddings；
Step (7): broken brain slowly cuts broken, the Tofu pudding of shape frustillatum with wooden dipper from container edge to center；
Step (8): the Tofu pudding in step (7) is weeded out 10~20% moisture, is then scooped into type frame, put down by top box squeezing
Every case is scooped into 4~6 wooden dipper Tofu puddings, push-in squeezing；
Step (9): the Tofu pudding squeezed is cut into the blank of prescribed level by stripping and slicing；
Step (10): it is fried, the blank cut is poured into oil cauldron and carries out fried processing three times, wait fry to surface golden yellow
Crackling, volume expansion are 2~2.5 times of blank, are pulled out up to the dry finished product of orchid.
Further, the time impregnated in the step (1) are as follows: 0 DEG C is impregnated 20 hours, and 0~10 DEG C of immersion 18 is small
When, 10~15 DEG C are impregnated 16 hours, and 15~20 DEG C are impregnated 14 hours, and 20~25 DEG C are impregnated 12 hours, and 25~30 DEG C of immersions 10 are small
When, 30 DEG C or more are impregnated 8 hours.
Further, the ratio in the step (5) between cold water and the soya-bean milk boiled is (1~1.5): 1, to beans
Slurry is cooled to 55~60 DEG C and order halogen.
Further, the concentration of bittern solution is 12~14 ° in every box container in the step (6), the amount of addition
It is 1~2% of soybean milk quantity after cooling.
Further, it is squeezed in such a way that jack gradually pressurizes in the step (8), the squeezing time is 35
~45 minutes, squeeze force was 15~17Bar.
Further, blank size is (6~7) * (6~7) * (1~2) cm in the step (9).
Further, frying three times is carried out in the step (10), first by the blank cut pour into low-temperature oil into
Row frying, oil temperature are 50~60 DEG C, and the frying time is 1~2 minute；It is transferred to medium temperature again and carries out frying, oil temperature is 125~130 DEG C,
The frying time is 3~4 minutes；It is finally transferred to high temperature oil and carries out frying, oil temperature is 170~175 DEG C, and frying rises after 3~4 minutes
Pot.
3. beneficial effect
Using technical solution provided by the invention, compared with prior art, there is following remarkable result:
(1) the dry production method of a kind of orchid of the invention, by steeping beans, slurrying, blowing, plasma burning, cooling, point
Halogen, the process for breaking brain, top box squeezing, stripping and slicing, frying, are finally made finished product, by its specific process step and technique ginseng
Number optimizes, and so as to be effectively improved gained orchid dry mouthfeel and quality, makes it both containing bean product itself
Nutrition can satisfy pursuit of the people for mouthfeel again simultaneously.
(2) the dry production method of a kind of orchid of the invention, is cooled down after the soya-bean milk made is boiled with cold water
Cooling, is fermented, is foamed to be conducive to soya-bean milk, wherein additive amount to cold water and optimizing to temperature after cooling
Control, the cool water quantity and the soya-bean milk ratio boiled for controlling addition are (1~1.5), and temperature is down to 55~60 DEG C of when progress after cooling
Halogen is selected, thereby may be ensured that the dry dilation of gained orchid, and then the subsequent fried processing done for orchid and after guaranteeing its frying
Mouthfeel prepare.
(3) the dry production method of a kind of orchid of the invention is added dropwise bittern solution in the soya-bean milk cooled down and carries out
Point slurry, it is stirring while adding, until generating cotton-shaped Tofu pudding, it is allowed to molding sufficiently, is processed convenient for the squeezing of subsequent handling；Meanwhile it will
Blank is cut into the block structure that size is (6~7) * (6~7) * (1~2) cm, to be conducive to control orchid during frying
Dry state.
(4) the dry production method of a kind of orchid of the invention is put into oil after the Tofu pudding squeezed is carried out pinch-off
It is middle to carry out multiple frying (above-mentioned blank is that orchid is dry), when only frying of progress or frying temperature and time control are improper
When, it is easy to cause the orchid drying hair blasted hard, mouthfeel is bad, and is difficult to tasty, and the present invention is by carrying out multiple frying, and first
Secondary frying first makes its preheating, then carries out second of frying again, expands it sufficiently, finally carries out high temperature frying again, until
Surface golden yellow crackling is blasted, by multiple frying, so that orchid obtained is dry outer crisp inner tender, eating mouth feel is splendid, while
The intrinsic beany flavor of bean product can be effectively removed.
(5) the dry production method of a kind of orchid of the invention stores the dry deepfreeze of the good orchid of frying, system
Any preservative is not added during making, and when edible, can steam or boil grade processing methods, it can be according to everyone taste
It is seasoned, can solve the problems, such as that taste is single, while the amino acid lacked in human body and micro member can also be supplemented
Element is eaten convenient, healthy, healthy.
Specific embodiment
To further appreciate that the contents of the present invention, the present invention will be further described with reference to the examples below.
The dry preparation method of orchid of the invention includes the following steps:
Step (1): bubble beans exhaust sewage after washing soybean impurity elimination, again be added clear water impregnate, soaking time according to
Depending on temperature: 0 DEG C is impregnated 20 hours, and 0~10 DEG C is impregnated 18 hours, and 10~15 DEG C are impregnated 16 hours, and 15~20 DEG C of immersions 14 are small
When, 20~25 DEG C are impregnated 12 hours, and 25~30 DEG C are impregnated 10 hours, and 30 DEG C or more are impregnated 8 hours, it should be noted that are impregnated
Time depending on temperature, temperature is higher, and the time of immersion is shorter；
Step (2): soybean draining soaked in step (1) is ground in slurrying, until will grind paste is ground to hand
Sense is fine and smooth uniformly, then excludes the bean dreg separation in mill paste, soya-bean milk is made；
Step (3): blowing is put into half cylinder soya-bean milk in blowing container, and skims surface offscum, wherein in soya-bean milk obtained
Without adding defoaming agent；
Step (4): soya-bean milk is boiled from 40~50 DEG C to after 105~115 DEG C using steam, skims surface offscum by plasma burning；
Step (5): it is cooling, toward container in cold water is added the soya-bean milk progress cooling down boiled is carried out a little to 55~60 DEG C
Halogen, the ratio between cold water and the soya-bean milk boiled are (1~1.5): 1；
Step (6): ordering halogen, the bittern solution that concentration is 12~14 ° is added into every box container, after the amount of addition is cooling
The 1~2% of soybean milk quantity carries out a slurry with bittern solution, slowly stirs soya-bean milk while while adding bittern, until occurring a large amount of cotton-shaped
Until Tofu pudding；
Step (7): broken brain slowly cuts broken, the Tofu pudding of shape frustillatum with wooden dipper from container edge to center；
Step (8): the Tofu pudding in step (7) is weeded out 10~20% moisture, is then scooped into type frame, put down by top box squeezing
Every case is scooped into 4~6 wooden dipper Tofu puddings, and push-in squeezing is squeezed in such a way that jack gradually pressurizes, and the squeezing time is 35~45
Minute, squeeze force is 15~17Bar；
Step (9): the Tofu pudding squeezed is cut into the blank that size is (6~7) * (6~7) * (1~2) cm by stripping and slicing；
Step (10): it is fried, the blank cut is poured into fried in oil cauldron, progress frying three times, the blank that will first cut
It pours into and carries out frying in low-temperature oil, oil temperature is 50~60 DEG C, and the frying time is 1~2 minute；It is transferred to medium temperature again and carries out frying, oil
Temperature is 125~130 DEG C, and the frying time is 3~4 minutes；It is finally transferred to high temperature oil and carries out frying, oil temperature is 170~175 DEG C, is fried
System 3~4 minutes, until golden yellow crackling is fried on surface, until volume expansion is 2 times of blank, and inside is in spongy
It pulls out；
Step (11): the dry deepfreeze of fried orchid is stored, and avoids direct sunlight, while also needing to infuse by finished product
It anticipates moisture-proof.
Orchid is dry to have become a kind of bean product common in daily life, has very currently, orchid on the market does type
It is more, and its production method is substantially all identical, but wherein the control of critical process is also lacking, and needs to be further increased.
The orchid dry-eating made from existing technique is got up more soft glutinous, need to be further improved in mouthfeel, based on chasing after to mouthfeel
It asks, inventor has done a large amount of experiment research and development, a kind of production method that orchid is dry is provided, by manufacturing process
Technological parameter (bubble beans time, cooling temperature, squeezing time, pressing quantity thereof, blank size, frying temperature and time) is designed excellent
Change, outer crisp inner tender, the excellent taste so that the orchid dry-eating produced is got up, mouthfeel and nutrition is made to have obtained dual guarantee.
But inventor initially only carries out frying processing to orchid flakes in R&D process, and effect is not too much managed
Think, the orchid drying hair that frying goes out is hard, and mouthfeel is bad, and is difficult to tasty.Inventor passes through many experiments, finally found that, first
Suitable cold water is added into the soya-bean milk after boiling makes soya-bean milk sufficiently be fermented, be foamed, and control the adding proportion of cold water with
And cooling degree, it thereby may be ensured that the dry dilation of orchid, while by carrying out orchid flakes when subsequent fried processing
Frying is handled three times, after first time low temperature frying first preheats it, is carried out frying to it again, is made its expansion, is finally carried out high
Warm frying, up to 2 times of the dry micro- blank of volume expansion of the orchid for blasting surface golden yellow crackling and finally blasting, so as to
Guarantee that final gained orchid is dry outer crisp inner tender, eating mouth feel is splendid, and is free of beany flavor.
It should be noted that the additive amount of cold water and the temperature and time pair of frying three times in above-mentioned soya-bean milk fermentation process
The dry mouthfeel of the orchid obtained by guaranteeing and quality are most important.When it is above-mentioned the process is not controlled properly when, be easy to cause gained orchid dry
It is excessively soft glutinous or harden or its swell increment is inadequate, and then influence gained orchid dry mouthfeel and quality.The present invention passes through above-mentioned
The cooling cooperation with frying technological process, and its specific process parameter is optimized, so that it is dry to effectively improve gained orchid
Mouthfeel and quality.
Embodiment 1
A kind of dry production method of orchid of the present embodiment, manufacturing process steps are as follows:
Step (1): bubble beans exhaust sewage after washing soybean impurity elimination, again be added clear water impregnate, soaking time according to
Depending on temperature: 0 DEG C is impregnated 20 hours, and 5 DEG C are impregnated 18 hours, and 10 DEG C are impregnated 16 hours, and 15 DEG C are impregnated 14 hours, and 20 DEG C are impregnated 12
Hour, 25 DEG C are impregnated 10 hours, and 30 DEG C are impregnated 8 hours；
Step (2): soybean draining soaked in step (1) is ground in slurrying, by the bean dreg separation in mill paste
It excludes, soya-bean milk is made；
Step (3): blowing is put into half cylinder soya-bean milk in blowing container, and skims surface offscum；
Step (4): soya-bean milk is boiled from 40 DEG C to after 105 DEG C using steam, skims surface offscum by plasma burning；
Step (5): it is cooling, toward container in cold water be added order halogen to 55 DEG C to the soya-bean milk progress cooling down boiled,
The ratio of its cold water and the soya-bean milk boiled is 1: 1；
Step (6): ordering halogen, adds the bittern solution that concentration is 12 ° into every box container, the amount of addition be it is cooling after soya-bean milk
The 1% of amount carries out a slurry with bittern solution, slowly stirs soya-bean milk while while adding bittern, until a large amount of cotton-shaped Tofu puddings of appearance are
Only；
Step (7): broken brain slowly cuts broken, the Tofu pudding of shape frustillatum with wooden dipper from container edge to center；
Step (8): the Tofu pudding in step (7) is weeded out 10% moisture, is then scooped into type frame by top box squeezing, average every
Case is scooped into 4 wooden dipper Tofu puddings, and push-in squeezing is squeezed in such a way that jack gradually pressurizes, and the squeezing time is 35 minutes, squeeze force
For 15~17Bar；
Step (9): the Tofu pudding squeezed is cut into the blank that size is 6*6*1cm by stripping and slicing；
Step (10): it is fried, the blank cut is poured into fried in oil cauldron, progress frying three times, the blank that will first cut
It pours into and carries out frying in low-temperature oil, oil temperature is 50 DEG C, and the frying time is 2 minutes；It is transferred to medium temperature again and carries out frying, oil temperature 125
DEG C, the frying time is 3 minutes；It is finally transferred to high temperature oil and carries out frying, oil temperature 170 is off the pot after frying 3 minutes, until surface
Golden yellow crackling is fried into, volume expansion is 2 times of blank, pulls out and both obtains the dry finished product of orchid.
Embodiment 2
A kind of dry production method of orchid of the present embodiment, substantially with embodiment 1, the main distinction exists process
In:
Step (1): bubble beans exhaust sewage after washing soybean impurity elimination, again be added clear water impregnate, soaking time according to
Depending on temperature: 0 DEG C is impregnated 20 hours, and 7 DEG C are impregnated 18 hours, and 13 DEG C are impregnated 16 hours, and 18 DEG C are impregnated 14 hours, and 22 DEG C are impregnated 12
Hour, 27 DEG C are impregnated 10 hours, and 33 DEG C or more are impregnated 8 hours；
Step (2): soybean draining soaked in step (1) is ground in slurrying, by the bean dreg separation in mill paste
It excludes, soya-bean milk is made；
Step (3): blowing is put into half cylinder soya-bean milk in blowing container, and skims surface offscum；
Step (4): soya-bean milk is boiled from 45 DEG C to after 110 DEG C using steam, skims surface offscum by plasma burning；
Step (5): it is cooling, toward container in cold water be added order halogen to 57 DEG C to the soya-bean milk progress cooling down boiled,
The ratio of its cold water and the soya-bean milk boiled is 1.5: 1；
Step (6): ordering halogen, adds the bittern solution that concentration is 13 ° into every box container, the amount of addition be it is cooling after soya-bean milk
The 1.5% of amount carries out a slurry with bittern solution, slowly stirs soya-bean milk while while adding bittern, until there are a large amount of cotton-shaped Tofu puddings
Until；
Step (7): broken brain, with wooden dipper from spending cylinder edge slowly to cut broken, the Tofu pudding of shape frustillatum to center；
Step (8): the Tofu pudding in step (7) is weeded out 15% moisture, is then scooped into type frame by top box squeezing, average every
Case is scooped into 5 wooden dipper Tofu puddings, and push-in squeezing is squeezed in such a way that jack gradually pressurizes, and the squeezing time is 40 minutes, squeeze force
For 16Bar；
Step (9): the Tofu pudding squeezed is cut into the blank that size is 6*6*2cm by stripping and slicing；
Step (10): it is fried, the blank cut is poured into fried in oil cauldron, progress frying three times, the blank that will first cut
It pours into and carries out frying in low-temperature oil, oil temperature is 55 DEG C, and the frying time is 1.5 minutes；It is transferred to medium temperature again and carries out frying, oil temperature is
127 DEG C, the frying time is 3 minutes；It being finally transferred to high temperature oil and carries out frying, oil temperature is off the pot after 173 DEG C, frying 3 minutes, until
Golden yellow crackling is fried on surface, and volume expansion is 2 times of blank, is pulled out and is both obtained the dry finished product of orchid.
Embodiment 3
A kind of dry production method of orchid of the present embodiment, substantially with embodiment 2, the main distinction exists process
In:
Step (1): bubble beans exhaust sewage after washing soybean impurity elimination, again be added clear water impregnate, soaking time according to
Depending on temperature: 0 DEG C is impregnated 20 hours, and 9 DEG C are impregnated 18 hours, and 14 DEG C are impregnated 16 hours, and 19 DEG C are impregnated 14 hours, and 24 DEG C are impregnated 12
Hour, 29 DEG C are impregnated 10 hours, and 35 DEG C are impregnated 8 hours；
Step (2): soybean draining soaked in step (1) is ground in slurrying, by the bean dreg separation in mill paste
It excludes, soya-bean milk is made；
Step (3): blowing is put into half cylinder soya-bean milk in blowing container, and skims surface offscum；
Step (4): soya-bean milk is boiled from 50 DEG C to after 115 DEG C using steam, skims surface offscum by plasma burning；
Step (5): it is cooling, toward container in cold water be added order halogen to 60 DEG C to the soya-bean milk progress cooling down boiled,
The ratio of its cold water and the soya-bean milk boiled is 1: 1；
Step (6): ordering halogen, adds the bittern solution that concentration is 14 ° into every box container, the amount of addition be it is cooling after soya-bean milk
The 2% of amount carries out a slurry with bittern solution, slowly stirs soya-bean milk while while adding bittern, until a large amount of cotton-shaped Tofu puddings of appearance are
Only；
Step (7): broken brain, with wooden dipper from spending cylinder edge slowly to cut broken, the Tofu pudding of shape frustillatum to center；
Step (8): the Tofu pudding in step (7) is weeded out 20% moisture, is then scooped into type frame by top box squeezing, average every
Case is scooped into 6 wooden dipper Tofu puddings, and push-in squeezing is squeezed in such a way that jack gradually pressurizes, and the squeezing time is 45 minutes, squeeze force
For 17Bar；
Step (9): the Tofu pudding squeezed is cut into the blank that size is 7*7*2cm by stripping and slicing；
Step (10): it is fried, the blank cut is poured into fried in oil cauldron, progress frying three times, the blank that will first cut
It pours into and carries out frying in low-temperature oil, oil temperature is 60 DEG C, and the frying time is 1 minute；It is transferred to medium temperature again and carries out frying, oil temperature 130
DEG C, the frying time is 4 minutes；Finally be transferred to high temperature oil and carry out frying, oil temperature be it is off the pot after 175 DEG C, frying 4 minutes, until table
Golden yellow crackling is fried into face, and volume expansion is 2 times of blank, is pulled out and is both obtained the dry finished product of orchid.
Claims (7)
1. a kind of dry production method of orchid, it is characterised in that: the dry production method of the orchid includes the following steps:
Step (1): bubble beans exhaust sewage after washing soybean impurity elimination, and clear water is added again and impregnates；
Step (2): soybean draining soaked in step (1) is ground in slurrying, and the bean dreg separation in mill paste is excluded,
Soya-bean milk is made；
Step (3): blowing is put into half cylinder soya-bean milk in blowing container, and skims surface offscum；
Step (4): soya-bean milk is boiled from 40~50 DEG C to after 105~115 DEG C using steam, skims surface offscum by plasma burning；
Step (5): it is cooling, cold water is added in container, cooling down is carried out to the soya-bean milk boiled；
Step (6): ordering halogen, and bittern solution is added into container, carries out a slurry with bittern solution, slowly turns over while while adding bittern
Dynamic soya-bean milk, until there are a large amount of cotton-shaped Tofu puddings；
Step (7): broken brain slowly cuts broken, the Tofu pudding of shape frustillatum with wooden dipper from container edge to center；
Step (8): the Tofu pudding in step (7) is weeded out 10~20% moisture, is then scooped into type frame by top box squeezing, average every
Case is scooped into 4~6 wooden dipper Tofu puddings, push-in squeezing；
Step (9): the Tofu pudding squeezed is cut into the blank of prescribed level by stripping and slicing；
Step (10): it is fried, the blank cut is poured into oil cauldron and carries out fried processing three times, it is crisp to surface golden yellow wait fry
Skin, volume expansion are 2~2.5 times of blank, are pulled out up to the dry finished product of orchid.
2. a kind of dry production method of orchid according to claim 1, it is characterised in that: in the step (1)
The time of immersion are as follows: 0 DEG C is impregnated 20 hours, and 0~10 DEG C is impregnated 18 hours, and 10~15 DEG C are impregnated 16 hours, 15~20 DEG C of immersions
14 hours, 20~25 DEG C were impregnated 12 hours, and 25~30 DEG C are impregnated 10 hours, and 30 DEG C or more are impregnated 8 hours.
3. a kind of dry production method of orchid according to claim 1, it is characterised in that: cold in the step (5)
Ratio between water and the soya-bean milk boiled is (1~1.5): 1,55~60 DEG C, which are cooled to, to soya-bean milk order halogen.
4. a kind of dry production method of orchid according to claim 1, it is characterised in that: in the step (6)
The concentration of bittern solution is 12~14 ° in every box container, and the amount of addition is 1~2% of soybean milk quantity after cooling down.
5. a kind of dry production method of orchid according to any one of claims 1 to 4, it is characterised in that: described
The step of (8) in squeezed in such a way that jack gradually pressurizes, squeezing the time be 35~45 minutes, squeeze force be 15~
17Bar。
6. a kind of dry production method of orchid according to any one of claims 1 to 4, it is characterised in that: described
The step of (9) in blank size be (6~7) * (6~7) * (1~2) cm.
7. a kind of dry production method of orchid according to any one of claims 1 to 4, it is characterised in that: described
The step of (10) in carry out frying three times, first the blank cut is poured into and carries out frying in low-temperature oil, oil temperature be 50~60 DEG C, fry
Time processed is 1~2 minute；It is transferred to medium temperature again and carries out frying, oil temperature is 125~130 DEG C, and the frying time is 3~4 minutes；Finally
It is transferred to high temperature oil and carries out frying, oil temperature is off the pot after 170~175 DEG C, frying 3~4 minutes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201811629597.0A CN109548888A (en) | 2018-12-28 | 2018-12-28 | A kind of production method that orchid is dry |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811629597.0A CN109548888A (en) | 2018-12-28 | 2018-12-28 | A kind of production method that orchid is dry |
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| CN110915937A (en) * | 2019-11-28 | 2020-03-27 | 张建瑞 | Preparation process and packaging method of bean curd strings |
| CN111184075A (en) * | 2020-02-10 | 2020-05-22 | 石祥超 | Method for making dried bean curd |
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