CN109805107A - A kind of processing method of instant sandwich bean curd skin - Google Patents
A kind of processing method of instant sandwich bean curd skin Download PDFInfo
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- CN109805107A CN109805107A CN201910233221.6A CN201910233221A CN109805107A CN 109805107 A CN109805107 A CN 109805107A CN 201910233221 A CN201910233221 A CN 201910233221A CN 109805107 A CN109805107 A CN 109805107A
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Abstract
The processing method that the present invention discloses a kind of instant sandwich bean curd skin: using softening after the skin of soya-bean milk as upper and lower level, suppress with sandwich of layers raw material it is compound, then through steam cure, packet slurry strengthen, vacuum packaging, sterilization operating process, produce instant sandwich bean curd skin；Wherein, sandwich of layers is made of following mass parts raw material: 100 parts of selenium-rich glutinous rice flour, 10-15 parts of lotus root starch, 3-4 parts of seaweed glue, 5-10 parts of fish cream, 5-10 parts of pork filling, 3-5 parts of egg white, 0.1-1 parts of nisin, 2-3 parts of flavor modifying composition, 110-130 parts of water.The present invention prepares the flavor multilayer sandwiched skin of soya-bean milk using pure plant food materials, and safe nutrition when eating, can experience multi-level abundant mouthfeel, and nutritive value is high, is convenient for carrying.
Description
Technical field
The invention belongs to bean product deep process technology fields, and in particular to a kind of processing method of instant sandwich bean curd skin.
Background technique
The skin of soya-bean milk is China's traditional soybean product, and using beans as raw material, soaking, defibrination, conjunctiva, takes off skin, dries at filtering
Multiple working procedure refines, and is commonly called as the outermost layer of skin, bean curd stick, bean-curd stick, beans bamboo shoot etc., micro- rich in protein, amino acid and iron, calcium, molybdenum etc.
Secondary element.Due to the limitation of process for producing dried skin of soya, the skin of soya-bean milk is sold generally in the form of dried product, needs first to use water when edible
It is soaked, then is cooked, is more troublesome, have been unable to meet the allegro demand of Modern Urban Living.
In order to adapt to the allegro life pattern of modern, deep processing is carried out to conventional nutraceutical food, is prepared into for occupying
The food instant, easy to carry of family's leisure or travelling nutritional supplementation is the important channel for extending conventional nutraceutical food industries chain.
Currently, also less, especially instant sandwich bean curd skin, due to skin of soya-bean milk surface light is reported in the research in terms of skin of soya-bean milk deep processing
Sliding, the attachment of interlayer difficulty, difficulty of processing is high, so, not yet there is the pertinent literature or patent of instant sandwich bean curd skin.Application No. is
The patent of CN201310435221.7 discloses a kind of preparation method of soaking-free bean curd skin, utilizes high temperature steam treatment pair twice
The skin of soya-bean milk is cured and is softened, and is produced and is exempted to impregnate the instant skin of soya-bean milk；Application No. is the patents of CN201410088498.1, open
Selenium-enriched edible mushroom bacterium powder is added using the skin of soya-bean milk as raw material in a kind of instant selenium-rich skin of soya-bean milk and preparation method thereof, softened stripping and slicing,
Packet slurry strengthens, it is secondary bake, the instant selenium-rich skin of soya-bean milk is made in ease back seasoning, vacuum packaging, sterilizing of steam；Above-mentioned two patent pair
Traditional bean curd skin carries out deep processing, produces the instant skin of soya-bean milk of flavor, easy to carry, unpacking is instant, adapts to traditional soybean product more
The market demand, but above two method is not suitable for the production of the instant sandwich bean curd skin of flavor, processing.
Summary of the invention
In view of the deficiencies of the prior art, the purpose of the present invention is to provide a kind of processing sides of instant sandwich bean curd skin
Method.
Technical solution of the present invention is summarized as follows:
A kind of processing method of instant sandwich bean curd skin: it using the skin of soya-bean milk after softening as upper and lower level, is carried out with sandwich of layers raw material
Suppress it is compound, then through steam cure, packet slurry processing, vacuum packaging, sterilization operating process, produce instant sandwich bean curd skin；
Wherein, sandwich of layers is made of following mass parts raw material: 100 parts of selenium-rich glutinous rice flour, 10-15 parts of lotus root starch, seaweed glue 3-4
Part, 5-10 parts of fish cream, 5-10 parts of pork filling, 3-5 parts of egg white, 0.1-1 parts of nisin, 2-3 parts of flavor modifying composition,
110-130 parts of water；
Specifically includes the following steps:
S1:0.5% salt water is soaked dry skin of soya-bean milk 2-3h, controls water temperature at 40-55 DEG C, then clear water rinses 1 time；
S2: heating water to 60-75 DEG C, and selenium-rich glutinous rice flour, lotus root starch, seaweed glue is added, and constant temperature stirs 1h, is brewed into sticky
Fish cream, pork filling, egg white, nisin, flavouring is added when it naturally cools to 40-45 DEG C in shape white colloidal
Composition is stirred continuously to raw material and is sufficiently mixed；
S3: after the skin of soya-bean milk is folded in half, mixed sandwich of layers raw material is evenly laid out in lower layer's skin of soya-bean milk surface, control
Sandwich of layers is pressed with a thickness of 2-3mm, then with the pressure of 2.5-5MPa, bonds sandwich of layers and the upper and lower level skin of soya-bean milk；
S4: under 120-130 DEG C of high-temperature steam, raw sandwich bean curd skin quickly being cooked, make the protein of sandwich of layers at
Fractional condensation is solid, then is cut into the fritter of long 3.5-5cm, width 2-3cm；
Packet slurry fluids: uniformly being poured leaching on the sandwich bean curd skin fritter cooked, and is cooled to 0-2 DEG C rapidly by S5, cold
Freeze 15-20min, packet slurries is made to be frozen into g., jelly-like protective film in sandwich bean curd epidermis face, repetitive operation 3-4 times improves protection
Film thickness and intensity；
The packet slurries are by following mass percent at being grouped as: thin rice gruel 50-65%, mesona powder 3-6%, fish soup 30-
40%, edible glue 0.5-1%, honey 1.4-2.8%, nisin 0.1-0.2%；
S6: the sandwich skin of soya-bean milk of finished product is vacuum-packed, and carries out ultraviolet-ray sterilizing, ultraviolet radiation intensity is
160-220μW/cm2, radiated time 15-20s.
Preferably, the flavor modifying composition is made of following mass parts raw material: 4-5 parts of salt, 4-5 parts of honey, material
6-8 parts of wine, 5-6 parts of vinegar, 1-2 parts of disodium succinate, 1-2 parts of Herba Menthae powder, 2-3 parts of pepper powder, 3-4 parts of ginger powder, 3-4 parts of garlic powder.
Preferably, the preparation method of the packet slurries: by mesona powder be added thin rice gruel in, after being boiled by fire, change mild fire after
Continuous infusion 2h, makes soup become dark brown, adds fish soup, edible glue, honey, nisin, stir evenly.
Beneficial effects of the present invention:
(1) present invention prepares the flavor multilayer sandwiched skin of soya-bean milk using pure plant food materials, and safe nutrition can when eating
Multi-level abundant mouthfeel is experienced, from outside to inside, consumer can successively experience that mouthfeel is pure and fresh, smooth careful packet berry freezes
Layer, the skin of soya-bean milk of soft or hard appropriateness, fresh and tender chewy glue glutinous fresh fragrant, flexible sandwich of layers, and nutritive value is high, is easy to carry about with one, can
It does house leisure snacks or goes on business, travelling instant nutrient product.
(2) present invention carries out substep reinforcing: the first step to sandwich bean curd skin using three step method for strengthening, and physics presses method, benefit
With in sandwich of layers natural tack material and the skin of soya-bean milk it is compound, using selenium-rich glutinous rice flour, lotus root starch, seaweed glue as natural edible bond
Agent, by bonding, sandwich of layers and the upper and lower layer skin of soya-bean milk under the ambient pressure of 2.5-5MPa, and it is fresh and sweet soft glutinous to assign sandwich of layers
Mouthfeel；Second step, high-temperature steam freezing method, using the thermocoagulation property of albumen, fish protein, pork protein,
It under 120-130 DEG C of high-temperature steam, condenses the skin of soya-bean milk rapidly with sandwich bed boundary, carries out interlayer reinforcing, and assign sandwich of layers
The soft mouthfeel of fresh perfume；Third step, packet slurry reinforcement, freezes the physical property for freezing low melting point with fish using mesona, to sandwich bean curd
Skin carries out packet slurry processing, solidifies to form dark brown g., jelly-like protective layer in its outer surface, further increases the knot of sandwich bean curd skin
Structure stability, and assign product smooth careful mouthfeel.
(3) processing technology of the present invention is simple, meets the requirement of large-scale industrial production.
Specific embodiment
The present invention will be further described in detail below with reference to the embodiments, to enable those skilled in the art referring to specification
Text can be implemented accordingly.
Embodiment 1
A kind of processing method of instant sandwich bean curd skin, specifically includes the following steps:
S1:0.5% salt water is soaked dry skin of soya-bean milk 2h, controls water temperature at 40 DEG C, then clear water rinses 1 time；
S2: being heated to 60 DEG C for 110 parts of water, and 100 parts of selenium-rich glutinous rice flours, 10 portions of lotus root starch, 3 parts of seaweed glues are added, and constant temperature stirs
1h is mixed, thick white colloidal is brewed into, when it naturally cools to 40 DEG C, 5 parts of fish creams, 5 parts of pork fillings, 3 portions of eggs are added
Clearly, 0.1 part of nisin, 2 parts of flavor modifying compositions, are stirred continuously to raw material and are sufficiently mixed；
The flavor modifying composition is made of following mass parts raw material: 4 parts of salt, 4 parts of honey, 6 parts of cooking wine, 5 parts of vinegar, amber
1 part of amber acid disodium, 1 part of Herba Menthae powder, 2 parts of pepper powder, 3 parts of ginger powder, 3 parts of garlic powder；
S3: after the skin of soya-bean milk is folded in half, mixed sandwich of layers raw material is evenly laid out in lower layer's skin of soya-bean milk surface, control
Sandwich of layers is pressed with a thickness of 2mm, then with the pressure of 2.5MPa, and sandwich of layers and the upper and lower level skin of soya-bean milk bond；
S4: under 120 DEG C of high-temperature steam, raw sandwich bean curd skin is quickly cooked, keeps the protein component of sandwich of layers solidifying
Gu then being cut into the fritter of long 3.5cm, width 2cm；
S5: 3% mesona powder is added in 65% thin rice gruel, after being boiled by fire, is changed mild fire and is continued infusion 2h, soup is made to become black
Brown adds 30% fish soup, 0.5% edible glue, 1.4% honey, 0.1% nisin, stirs evenly to get packet slurry
Liquid；
S6: packet slurry fluids are uniformly poured to leaching on the sandwich bean curd skin fritter cooked, and are cooled to 0 DEG C rapidly, are freezed
15min makes packet slurries be frozen into g., jelly-like protective film in sandwich bean curd epidermis face, repetitive operation 3 times, improve protection film thickness and
Intensity；
S7: the sandwich skin of soya-bean milk of finished product is vacuum-packed, and carries out ultraviolet-ray sterilizing, ultraviolet radiation intensity is
160μW/cm2, radiated time 15s.
Embodiment 2
A kind of processing method of instant sandwich bean curd skin, specifically includes the following steps:
S1:0.5% salt water is soaked dry skin of soya-bean milk 2.5h, controls water temperature at 50 DEG C, then clear water rinses 1 time；
S2: being heated to 70 DEG C for 120 parts of water, and 100 parts of selenium-rich glutinous rice flours, 12.5 portions of lotus root starch, 3.5 parts of seaweed glues are added, permanent
Temperature stirring 1h, be brewed into thick white colloidal, when it naturally cools to 43 DEG C, be added 7.5 fish creams, 7.5 parts of pork fillings,
4 parts of egg white, 0.5 part of nisin, 2.5 parts of flavor modifying compositions, are stirred continuously to raw material and are sufficiently mixed；
The flavor modifying composition is made of following mass parts raw material: 4.5 parts of salt, 4.5 parts of honey, 7 parts of cooking wine, vinegar
5.5 parts, 1.5 parts of disodium succinate, 1.5 parts of Herba Menthae powder, 2.5 parts of pepper powder, 3.5 parts of ginger powder, 3.5 parts of garlic powder；
S3: after the skin of soya-bean milk is folded in half, mixed sandwich of layers raw material is evenly laid out in lower layer's skin of soya-bean milk surface, control
Sandwich of layers is pressed with a thickness of 2.5mm, then with the pressure of 4MPa, bonds sandwich of layers and the upper and lower level skin of soya-bean milk；
S4: under 125 DEG C of high-temperature steam, raw sandwich bean curd skin is quickly cooked, keeps the protein component of sandwich of layers solidifying
Gu then being cut into the fritter of long 4.5cm, width 2.5cm；
S5: 4.5% mesona powder is added in 57.5% thin rice gruel, after being boiled by fire, is changed mild fire and is continued infusion 2h, become soup
At dark brown, add 35% fish soup, 0.8% edible glue, 2.1% honey, 0.1% nisin, stir evenly to get
Packet slurries；
S6: packet slurry fluids are uniformly poured to leaching on the sandwich bean curd skin fritter cooked, and are cooled to 1 DEG C rapidly, are freezed
18min makes packet slurries be frozen into g., jelly-like protective film in sandwich bean curd epidermis face, repetitive operation 3 times, improve protection film thickness and
Intensity；
S7: the sandwich skin of soya-bean milk of finished product is vacuum-packed, and carries out ultraviolet-ray sterilizing, ultraviolet radiation intensity is
190μW/cm2, radiated time 18s.
Embodiment 3
A kind of processing method of instant sandwich bean curd skin, specifically includes the following steps:
S1:0.5% salt water is soaked dry skin of soya-bean milk 3h, controls water temperature at 55 DEG C, then clear water rinses 1 time；
S2: being heated to 75 DEG C for 130 parts of water, and 100 parts of selenium-rich glutinous rice flours, 15 portions of lotus root starch, 4 parts of seaweed glues are added, and constant temperature stirs
1h is mixed, thick white colloidal is brewed into, when it naturally cools to 45 DEG C, 10 parts of fish creams, 10 parts of pork fillings, 5 parts are added
Egg white, 1 part of nisin, 3 parts of flavor modifying compositions, are stirred continuously to raw material and are sufficiently mixed；
The flavor modifying composition is made of following mass parts raw material: 5 parts of salt, 5 parts of honey, 8 parts of cooking wine, 6 parts of vinegar, amber
2 parts of amber acid disodium, 2 parts of Herba Menthae powder, 3 parts of pepper powder, 4 parts of ginger powder, 4 parts of garlic powder；
S3: after the skin of soya-bean milk is folded in half, mixed sandwich of layers raw material is evenly laid out in lower layer's skin of soya-bean milk surface, control
Sandwich of layers is pressed with a thickness of 3mm, then with the pressure of 5MPa, bonds sandwich of layers and the upper and lower level skin of soya-bean milk；
S4: under 130 DEG C of high-temperature steam, raw sandwich bean curd skin is quickly cooked, keeps the protein component of sandwich of layers solidifying
Gu then being cut into the fritter of long 5cm, width 3cm；
S5: 6% mesona powder is added in 50% thin rice gruel, after being boiled by fire, is changed mild fire and is continued infusion 2h, soup is made to become black
Brown adds 40% fish soup, 1% edible glue, 2.8% honey, 0.2% nisin, stirs evenly to get packet slurry
Liquid；
S6: packet slurry fluids are uniformly poured to leaching on the sandwich bean curd skin fritter cooked, and are cooled to 2 DEG C rapidly, are freezed
20min makes packet slurries be frozen into g., jelly-like protective film in sandwich bean curd epidermis face, repetitive operation 4 times, improve protection film thickness and
Intensity；
S7: the sandwich skin of soya-bean milk of finished product is vacuum-packed, and carries out ultraviolet-ray sterilizing, ultraviolet radiation intensity is
220μW/cm2, radiated time 20s.
The sandwich bean curd skin shelf-life that embodiment 1-3 is produced, nutritive value was high up to 9 months or more, and mouthfeel level is abundant,
From outside to inside, consumer can successively experience that mouthfeel is pure and fresh, smooth careful packet slurry jelly layer, soft or hard appropriateness, fresh and tender chewy
The skin of soya-bean milk glues glutinous fresh fragrant, flexible sandwich of layers, is convenient for carrying, can do house leisure snacks or go on business, travel with instant battalion
Support product.
Although the embodiments of the present invention have been disclosed as above, but its is not only in the description and the implementation listed
With it can be fully applied to various fields suitable for the present invention, for those skilled in the art, can be easily
Realize other modification, therefore without departing from the general concept defined in the claims and the equivalent scope, the present invention is simultaneously unlimited
In specific details.
Claims (3)
1. a kind of processing method of instant sandwich bean curd skin, it is characterised in that: using the skin of soya-bean milk after softening as upper and lower level, with sandwich of layers
Raw material suppress it is compound, then through steam cure, packet slurry processing, vacuum packaging, sterilization operating process, produce instant sandwich
The skin of soya-bean milk；
Wherein, sandwich of layers is made of following mass parts raw material: 100 parts of selenium-rich glutinous rice flour, 10-15 parts of lotus root starch, 3-4 parts of seaweed glue,
5-10 parts of fish cream, 5-10 parts of pork filling, 3-5 parts of egg white, 0.1-1 parts of nisin, 2-3 parts of flavor modifying composition, water
110-130 parts；
Specifically includes the following steps:
S1:0.5% salt water is soaked dry skin of soya-bean milk 2-3h, controls water temperature at 40-55 DEG C, then clear water rinses 1 time；
S2: heating water to 60-75 DEG C, and selenium-rich glutinous rice flour, lotus root starch, seaweed glue is added, and constant temperature stirs 1h, is brewed into thick white
Fish cream, pork filling, egg white, nisin, flavor combination is added when it naturally cools to 40-45 DEG C in coloring agent body
Object is stirred continuously to raw material and is sufficiently mixed；
S3: it is after the skin of soya-bean milk is folded in half, mixed sandwich of layers raw material is evenly laid out on lower layer's skin of soya-bean milk surface, it controls sandwich
Layer is pressed with a thickness of 2-3mm, then with the pressure of 2.5-5MPa, bonds sandwich of layers and the upper and lower level skin of soya-bean milk；
S4: under 120-130 DEG C of high-temperature steam, raw sandwich bean curd skin is quickly cooked, keeps the protein component of sandwich of layers solidifying
Gu then being cut into the fritter of long 3.5-5cm, width 2-3cm；
S5: packet slurry fluids are uniformly poured to leaching on the sandwich bean curd skin fritter cooked, and are cooled to 0-2 DEG C rapidly, freeze 15-
20min, makes packet slurries be frozen into g., jelly-like protective film in sandwich bean curd epidermis face, and repetitive operation 3-4 times improves protection film thickness
And intensity；
The packet slurries are by following mass percent at being grouped as: thin rice gruel 50-65%, mesona powder 3-6%, fish soup 30-40%, food
With glue 0.5-1%, honey 1.4-2.8%, nisin 0.1-0.2%；
S6: the sandwich skin of soya-bean milk of finished product being vacuum-packed, and carries out ultraviolet-ray sterilizing, ultraviolet radiation intensity 160-
220μW/cm2, radiated time 15-20s.
2. a kind of processing method of instant sandwich bean curd skin according to claim 1, which is characterized in that the flavor combination
Object is made of following mass parts raw material: 4-5 parts of salt, 4-5 parts of honey, 6-8 parts of cooking wine, 5-6 parts of vinegar, 1-2 parts of disodium succinate,
1-2 parts of Herba Menthae powder, 2-3 parts of pepper powder, 3-4 parts of ginger powder, 3-4 parts of garlic powder.
3. a kind of processing method of instant sandwich bean curd skin according to claim 1, which is characterized in that the system of the packet slurries
Preparation Method: mesona powder is added in thin rice gruel, after being boiled by fire, is changed mild fire and is continued infusion 2h, so that soup is become dark brown, add
Fish soup, edible glue, honey, nisin, stir evenly.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110999983A (en) * | 2019-12-30 | 2020-04-14 | 周乐川 | Preparation method of bean curd sheets |
| CN114271439A (en) * | 2021-12-29 | 2022-04-05 | 淮南徽旺豆制品设备销售有限公司 | Full-automatic double-layer oil skin production equipment |
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| CN1127093A (en) * | 1995-10-19 | 1996-07-24 | 郑伟 | Sandwich dried bean curd and making method |
| JPH11192075A (en) * | 1997-11-07 | 1999-07-21 | Oba Noriten:Kk | Dried laver |
| KR20020000856A (en) * | 2001-11-23 | 2002-01-05 | 채수열 | How to make dumplings and dumplings |
| CN1403031A (en) * | 2001-08-30 | 2003-03-19 | 王淑兰 | Production process of instant won ton and instant dumpling |
| CN104286617A (en) * | 2014-09-23 | 2015-01-21 | 浙江海洋学院 | Sandwich jelly and processing method thereof |
| CN105249145A (en) * | 2015-11-16 | 2016-01-20 | 天津市宽达水产食品有限公司 | Beancurd sheet and fish flesh dumplings and making method thereof |
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Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1127093A (en) * | 1995-10-19 | 1996-07-24 | 郑伟 | Sandwich dried bean curd and making method |
| JPH11192075A (en) * | 1997-11-07 | 1999-07-21 | Oba Noriten:Kk | Dried laver |
| CN1403031A (en) * | 2001-08-30 | 2003-03-19 | 王淑兰 | Production process of instant won ton and instant dumpling |
| KR20020000856A (en) * | 2001-11-23 | 2002-01-05 | 채수열 | How to make dumplings and dumplings |
| CN104286617A (en) * | 2014-09-23 | 2015-01-21 | 浙江海洋学院 | Sandwich jelly and processing method thereof |
| CN105249145A (en) * | 2015-11-16 | 2016-01-20 | 天津市宽达水产食品有限公司 | Beancurd sheet and fish flesh dumplings and making method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110999983A (en) * | 2019-12-30 | 2020-04-14 | 周乐川 | Preparation method of bean curd sheets |
| CN114271439A (en) * | 2021-12-29 | 2022-04-05 | 淮南徽旺豆制品设备销售有限公司 | Full-automatic double-layer oil skin production equipment |
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