CN110100903A

CN110100903A - A kind of manufacture craft of dried bean curd

Info

Publication number: CN110100903A
Application number: CN201910473453.9A
Authority: CN
Inventors: 曾平
Original assignee: Individual
Current assignee: Individual
Priority date: 2019-05-31
Filing date: 2019-05-31
Publication date: 2019-08-09

Abstract

The invention discloses a kind of manufacture crafts of dried bean curd, include the following steps: S10, select soya bean bean or pea, impregnate soya bean bean or pea with the water of room temperature, summer soaking time is 4-5 hours；Winter soaking time is 12-14 hour, and spring and fall soaking time is 7-8 hours；S20, soaked soya bean bean or pea are worn into soya-bean milk；S30, land plaster will be added in the soya-bean milk of milled；S40, the pure cotton cage cloth chosen is layered in corresponding mold, the bean curd selected is put into corresponding die cavity, and wrapped bean curd with pure cotton cage cloth；The bean curd that S50, compacting pure cotton cage cloth wrap up is to squeeze out excessive moisture；S60, it opens the pure cotton cage cloth being wrapped on bean curd and places plate at the top of bean curd, be located at bean curd on the plate after turnover mould 180 degree；S70, the bean curd pressed is cut into the bean curd slice with a thickness of 0.8-1cm；S80, the bean curd slice cut is placed in container made of bamboo, places into electric oven and toasts, the time is 3-5 minutes.Have the advantages that reduce environmental pollution, improve dried bean curd mouthfeel.

Description

A kind of manufacture craft of dried bean curd

Technical field

The present invention relates to food processing technology fields, it particularly relates to a kind of manufacture craft of dried bean curd.

Background technique

Final step is all to toast to it, then generally charcoal fire dries when toasting in the technique of traditional fabrication dried bean curd Roasting, the dried bean curd for being unfavorable for the protection of environment, while obtaining may influence the mouthfeel of dried bean curd with smoke.

Summary of the invention

To solve problems of the prior art, the present invention provides a kind of manufacture craft of dried bean curd, has and reduces ring Border pollution improves the advantages of dried bean curd mouthfeel

To achieve the above object, the technical solution adopted by the present invention is that: a kind of manufacture craft of dried bean curd,

Include the following steps:

S10, soya bean bean or pea are selected, use from the water within acquisition 5 hours in Ming River or from deep well 8 meters of the depth of water with Under 8 hours of taking-up within well water, soya bean bean or pea are impregnated in the state that water temperature is room temperature, summer soaking time is 4-5 Hour；Winter soaking time is 12-14 hour, and spring and fall soaking time is 7-8 hours, removes the Huang for swimming in the water surface Beans bean or pea；

S20, soaked soya bean bean or pea are ground into the soya-bean milk that temperature is 70 DEG C；

S30,10/1000ths land plaster that soya-bean milk weight is added into the soya-bean milk of milled, are made bean curd；

S40, the pure cotton cage cloth chosen is layered in corresponding mold, manufactured bean curd is put into corresponding die cavity, and Bean curd is wrapped with pure cotton cage cloth；

The bean curd that S50, compacting pure cotton cage cloth wrap up is to squeeze out excessive moisture；

S60, it opens the pure cotton cage cloth being wrapped on bean curd and places plate at the top of bean curd, after turnover mould 180 degree It is located at bean curd on the plate；

S70, the bean curd pressed is cut into the bean curd slice with a thickness of 0.8-1cm；

S80, the bean curd slice cut is placed in container made of bamboo, places into electric oven and toast 3-5 minutes, obtains into Product.

Preferably, step S10 is further comprising the steps of:

The soya bean bean or pea soaked are carried out secondary cleaning using happy precious pure water by S101, cleaning soya bean bean or pea.

Preferably, further comprising the steps of in step S20:

Impurity in S201, removal soya-bean milk, removes the sweetened bean paste and skin of beancurd in soya-bean milk by filter screen.

Preferably, further comprising the steps of in step S40:

S401, disinfection treatment, by mold and pure cotton cage cloth through 200 DEG C or more of high-temperature disinfection treatment.

Preferably, the container made of bamboo is the steaming lattice of bamboo braiding；It is 0.6- that wherein the width of the bamboo cane of lattice is steamed in braiding 1.2cm, and the gap between bamboo cane and bamboo cane is 0.1-0.3cm.

Preferably, the bamboo raw material of the container made of bamboo are mottled bamboo, support green bamboo, any one in bambusa texlitis.

Soya bean after constituency is dried is impregnated, so that good soya bean bean or pea sink, bad soya bean bean or pea float, and will be upper Floating soya bean bean or pea are fished for out, and the soya bean bean or pea of sinking are carried out secondary cleaning, are further ensured that the clean of soya bean bean or pea；It will be clear Washed soya bean bean or pea carry out juicing processing, and obtained soya-bean milk is filtered, by soya-bean milk skin of beancurd and sweetened bean paste filter out, It is added and land plaster and is uniformly mixed in the soya-bean milk refiltered, obtain tender bean curd, by mold and steam cloth and disappeared poison, cloth laying will be steamed Again in the cavity of mold, tender bean curd is placed to steam and is wrapped on cloth, selects jack or other weights to push bean curd, so that in bean curd Moisture sufficiently drain, demoulded after draining, slicing treatment carried out after demoulding, by the bean curd slice laying cut again bamboo steam lattice On, then steaming lattice are put into electric oven and are dried, it avoids using traditional roasting mode, then smoke is left on dried bean curd.

The beneficial effects of the present invention are:

(1) bean curd slice is placed using bamboo steaming lattice, and is toasted by electric oven, so that dried bean curd will not have smoke, Sootiness pollution on the environment is avoided simultaneously.

(2) impregnating soya bean bean or pea while being filtered to soya-bean milk is the mouthfeel in order to enable last dried bean curd It is tenderer.

Specific embodiment

The embodiment of the present invention is described in detail below.

Embodiment 1:

A kind of manufacture craft of dried bean curd, includes the following steps:

Embodiment 2:

On the basis of embodiment 1, step S10 is further comprising the steps of for the present embodiment:

The soya bean bean or pea soaked are carried out secondary cleaning using happy precious pure water by S101, cleaning soya bean bean or pea

Embodiment 3:

The present embodiment is on the basis of embodiment 1, further comprising the steps of in step S20:

Embodiment 4:

The present embodiment is on the basis of embodiment 1, further comprising the steps of in step S40:

Embodiment 5:

On the basis of embodiment 1, the container made of bamboo is the steaming lattice of bamboo braiding to the present embodiment；Wherein lattice are steamed in braiding The width of bamboo cane is 0.6-1.2cm, and the gap between bamboo cane and bamboo cane is 0.1-0.3cm.

It is in order to enable the dried bean curd toasted out more faint scent, while between the bamboo cane of container made of bamboo using container made of bamboo Spacing is that 0.1-0.3cm is that bean curd deformation is excessive in order to prevent.

Embodiment 6:

For the present embodiment on the basis of embodiment 5, the bamboo raw material of the container made of bamboo are mottled bamboo, support green bamboo, green peel Any one in bamboo.

Soya bean after constituency is dried is impregnated, so that good soya bean bean or pea sink, bad soya bean bean or pea float, and will be upper Floating soya bean bean or pea are fished for out, and the soya bean bean or pea of sinking are carried out secondary cleaning, are further ensured that the clean of soya bean bean or pea；It will be clear Washed soya bean bean or pea grind soya-bean milk, and obtained soya-bean milk is filtered, by soya-bean milk skin of beancurd and sweetened bean paste filter out, refilter Land plaster is added in good soya-bean milk and is uniformly mixed, obtains tender bean curd, by mold and steams cloth and has disappeared poison, cloth laying mold again will be steamed Cavity in, tender bean curd is placed to steam and be wrapped on cloth, selects jack or other weights to push bean curd, so that the moisture in bean curd It sufficiently drains, is demoulded after draining, slicing treatment is carried out after demoulding, by the bean curd slice laying cut, bamboo steams on lattice again, then Steaming lattice are put into electric oven and are dried, are avoided using traditional roasting mode, then leave smoke on dried bean curd.

A specific embodiment of the invention above described embodiment only expresses, the description thereof is more specific and detailed, but simultaneously Limitations on the scope of the patent of the present invention therefore cannot be interpreted as.It should be pointed out that for those of ordinary skill in the art For, without departing from the inventive concept of the premise, various modifications and improvements can be made, these belong to guarantor of the invention Protect range.

Claims

1. a kind of manufacture craft of dried bean curd, which comprises the steps of:

S10, soya bean bean or pea are selected, using from the water within acquisition 5 hours in Ming River or from deep well 8 meters of the depth of water it is below The well water within 8 hours taken out, impregnates soya bean bean or pea in the state that water temperature is room temperature, and summer soaking time is 4-5 hours； Winter soaking time is 12-14 hour, and spring and fall soaking time is 7-8 hours, removes the soya bean beans for swimming in the water surface Son；

S40, the pure cotton cage cloth chosen is layered in corresponding mold, manufactured bean curd is put into corresponding die cavity, and with pure Cotton cage cloth wraps bean curd；

S60, it opens the pure cotton cage cloth being wrapped on bean curd and places plate at the top of bean curd, beans are made after turnover mould 180 degree Corruption is located on the plate；

S80, the bean curd slice cut is placed in container made of bamboo, places into electric oven and toast 3-5 minutes, obtains finished product.

2. a kind of manufacture craft of dried bean curd according to claim 1, which is characterized in that step S10 further includes following step It is rapid:

3. a kind of manufacture craft of dried bean curd according to claim 1, which is characterized in that further include following in step S20 Step:

4. a kind of manufacture craft of dried bean curd according to claim 1, which is characterized in that further include following in step S40 Step:

5. a kind of manufacture craft of dried bean curd according to claim 1, which is characterized in that the container made of bamboo is bamboo volume The steaming lattice knitted；It is 0.6-1.2cm that wherein the width of the bamboo cane of lattice is steamed in braiding, and the gap between bamboo cane and bamboo cane is 0.1- 0.3cm。

6. a kind of manufacture craft of dried bean curd according to claim 5, which is characterized in that the bamboo of the container made of bamboo is former Material is mottled bamboo, support green bamboo, any one in bambusa texlitis.