CN110506801A - A kind of production method that The Rock Projecting Over The Yangtze River characteristic tea is dry - Google Patents
A kind of production method that The Rock Projecting Over The Yangtze River characteristic tea is dry Download PDFInfo
- Publication number
- CN110506801A CN110506801A CN201910975657.2A CN201910975657A CN110506801A CN 110506801 A CN110506801 A CN 110506801A CN 201910975657 A CN201910975657 A CN 201910975657A CN 110506801 A CN110506801 A CN 110506801A
- Authority
- CN
- China
- Prior art keywords
- dry
- weight
- soya
- parts
- tea
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 239000011435 rock Substances 0.000 title claims abstract description 31
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 18
- 241001122767 Theaceae Species 0.000 title claims description 48
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 58
- 235000013527 bean curd Nutrition 0.000 claims abstract description 41
- 229910052736 halogen Inorganic materials 0.000 claims abstract description 34
- 150000002367 halogens Chemical class 0.000 claims abstract description 34
- 235000014347 soups Nutrition 0.000 claims abstract description 34
- 239000002994 raw material Substances 0.000 claims abstract description 23
- 238000003825 pressing Methods 0.000 claims abstract description 19
- 235000015067 sauces Nutrition 0.000 claims abstract description 17
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 17
- 235000021251 pulses Nutrition 0.000 claims abstract description 13
- 230000001954 sterilising effect Effects 0.000 claims abstract description 12
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 9
- 235000013547 stew Nutrition 0.000 claims abstract description 9
- 235000010469 Glycine max Nutrition 0.000 claims description 84
- 244000068988 Glycine max Species 0.000 claims description 79
- 238000001802 infusion Methods 0.000 claims description 28
- 238000009835 boiling Methods 0.000 claims description 27
- 235000013336 milk Nutrition 0.000 claims description 27
- 239000008267 milk Substances 0.000 claims description 27
- 210000004080 milk Anatomy 0.000 claims description 27
- 239000000463 material Substances 0.000 claims description 24
- 238000002791 soaking Methods 0.000 claims description 21
- 210000000988 bone and bone Anatomy 0.000 claims description 20
- 238000000855 fermentation Methods 0.000 claims description 20
- 230000004151 fermentation Effects 0.000 claims description 20
- 239000008213 purified water Substances 0.000 claims description 16
- 238000000034 method Methods 0.000 claims description 14
- 210000001161 mammalian embryo Anatomy 0.000 claims description 12
- 241000287828 Gallus gallus Species 0.000 claims description 11
- 238000003801 milling Methods 0.000 claims description 11
- 239000000706 filtrate Substances 0.000 claims description 10
- 235000013305 food Nutrition 0.000 claims description 10
- 239000010440 gypsum Substances 0.000 claims description 10
- 229910052602 gypsum Inorganic materials 0.000 claims description 10
- 239000000203 mixture Substances 0.000 claims description 8
- 239000000047 product Substances 0.000 claims description 8
- 239000007788 liquid Substances 0.000 claims description 7
- 238000004806 packaging method and process Methods 0.000 claims description 7
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 6
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 6
- 240000007232 Illicium verum Species 0.000 claims description 6
- 235000008227 Illicium verum Nutrition 0.000 claims description 6
- 230000005684 electric field Effects 0.000 claims description 6
- 238000001914 filtration Methods 0.000 claims description 6
- 238000002360 preparation method Methods 0.000 claims description 6
- 244000223014 Syzygium aromaticum Species 0.000 claims description 5
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims description 5
- 239000000654 additive Substances 0.000 claims description 5
- 230000000996 additive effect Effects 0.000 claims description 5
- 238000007605 air drying Methods 0.000 claims description 5
- 235000021552 granulated sugar Nutrition 0.000 claims description 5
- 238000009461 vacuum packaging Methods 0.000 claims description 5
- 230000000994 depressogenic effect Effects 0.000 claims description 4
- 238000002156 mixing Methods 0.000 claims description 4
- 238000010792 warming Methods 0.000 claims description 4
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 3
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 239000004744 fabric Substances 0.000 claims description 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 2
- 238000010438 heat treatment Methods 0.000 claims description 2
- 238000007789 sealing Methods 0.000 claims 1
- 238000001035 drying Methods 0.000 abstract description 6
- 206010013911 Dysgeusia Diseases 0.000 abstract description 5
- 230000002085 persistent effect Effects 0.000 abstract description 4
- 238000004513 sizing Methods 0.000 abstract description 3
- 238000005360 mashing Methods 0.000 abstract description 2
- 244000269722 Thea sinensis Species 0.000 abstract 2
- 229910001220 stainless steel Inorganic materials 0.000 description 4
- 239000010935 stainless steel Substances 0.000 description 4
- 238000000605 extraction Methods 0.000 description 3
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 2
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 2
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 238000007654 immersion Methods 0.000 description 2
- 239000012535 impurity Substances 0.000 description 2
- 238000002386 leaching Methods 0.000 description 2
- 229910052749 magnesium Inorganic materials 0.000 description 2
- 239000011777 magnesium Substances 0.000 description 2
- 238000004321 preservation Methods 0.000 description 2
- 239000011669 selenium Substances 0.000 description 2
- 229910052711 selenium Inorganic materials 0.000 description 2
- 238000005507 spraying Methods 0.000 description 2
- 239000004575 stone Substances 0.000 description 2
- 229910052712 strontium Inorganic materials 0.000 description 2
- CIOAGBVUUVVLOB-UHFFFAOYSA-N strontium atom Chemical compound [Sr] CIOAGBVUUVVLOB-UHFFFAOYSA-N 0.000 description 2
- 238000002525 ultrasonication Methods 0.000 description 2
- 235000017166 Bambusa arundinacea Nutrition 0.000 description 1
- 235000017491 Bambusa tulda Nutrition 0.000 description 1
- 244000267222 Brasenia schreberi Species 0.000 description 1
- 235000006506 Brasenia schreberi Nutrition 0.000 description 1
- 244000025254 Cannabis sativa Species 0.000 description 1
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 240000006927 Foeniculum vulgare Species 0.000 description 1
- 235000004204 Foeniculum vulgare Nutrition 0.000 description 1
- 241000238631 Hexapoda Species 0.000 description 1
- ZOKXTWBITQBERF-UHFFFAOYSA-N Molybdenum Chemical compound [Mo] ZOKXTWBITQBERF-UHFFFAOYSA-N 0.000 description 1
- 244000242564 Osmanthus fragrans Species 0.000 description 1
- 235000019083 Osmanthus fragrans Nutrition 0.000 description 1
- 244000082204 Phyllostachys viridis Species 0.000 description 1
- 235000015334 Phyllostachys viridis Nutrition 0.000 description 1
- 208000037656 Respiratory Sounds Diseases 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 241000607479 Yersinia pestis Species 0.000 description 1
- 239000011425 bamboo Substances 0.000 description 1
- 235000015111 chews Nutrition 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 238000007906 compression Methods 0.000 description 1
- 230000006835 compression Effects 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 229910052802 copper Inorganic materials 0.000 description 1
- 239000010949 copper Substances 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 210000003608 fece Anatomy 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000010871 livestock manure Substances 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- WPBNNNQJVZRUHP-UHFFFAOYSA-L manganese(2+);methyl n-[[2-(methoxycarbonylcarbamothioylamino)phenyl]carbamothioyl]carbamate;n-[2-(sulfidocarbothioylamino)ethyl]carbamodithioate Chemical compound [Mn+2].[S-]C(=S)NCCNC([S-])=S.COC(=O)NC(=S)NC1=CC=CC=C1NC(=S)NC(=O)OC WPBNNNQJVZRUHP-UHFFFAOYSA-L 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 229910052750 molybdenum Inorganic materials 0.000 description 1
- 239000011733 molybdenum Substances 0.000 description 1
- 238000005457 optimization Methods 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 239000002023 wood Substances 0.000 description 1
Classifications
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
A kind of production method that The Rock Projecting Over The Yangtze River characteristic tea is dry, including following technical step.(1) pretreatment of raw material；(2) ultrasonic wave auxiliary thermostat flow water impregnates；(3) it grinds；(4) high-pressure pulse electric is handled；(5) filters pressing；(6) mashing off and point are starched；(7) sizing and squeezing；(8) prepared by halogen soup；(9) primary drying；(10) ultrasonic wave assists stew in soy sauce；(11) redrying；(12) pack and sterilization.The present invention be made to obtain The Rock Projecting Over The Yangtze River characteristic tea dryed product, color sauce red, chew carefully taste length, persistent aftertaste, toughness by force, doubling not crack the characteristics of, have the characteristics that traditional " caishiji " dried bean curd.
Description
Technical field
The invention belongs to food processing technology fields, are related to a kind of production method that The Rock Projecting Over The Yangtze River characteristic tea is dry.
Background technique
Tea is dry, and ancient name " bean cream is dry " because its approximation is dark brown, and is good merchantable brand of the well-known tea with food, therefore it is dry to be named tea.Tea dry separation is used
Several natural materials of good quality soybeans, Radix Glycyrrhizae etc. ten refine, have color sauce red, chew carefully taste length, persistent aftertaste, flexible,
Doubling constantly etc. characteristics；Tea is dry in addition to containing vegetable protein abundant, also 18 kinds of amino acid containing needed by human body and calcium,
Several microelements of magnesium, molybdenum, manganese, selenium, strontium, copper etc. ten.
The Rock Projecting Over The Yangtze River is the core area of National Parks of China, and Nanjing Swallow Promontory, Yue Yangcheng Ling Ji and claims " the Changjiang river
Three big rocks ".The Rock Projecting Over The Yangtze River is located at the long Jiangnan bank at 5 kilometers of Ma ' anshan City southwest, and the township southern then Ming meter Wuhu, north is even
Ancient capital for six dynasties Nanjing, cliff thousand are sought, and lofty river stream, with a long history, showplace is numerous, are known as the good reputation of " eternal one is elegant ".
" caishiji " dried bean curd originates in Ma ' anshan City The Rock Projecting Over The Yangtze River and surrounding area, has more than 200 years history away from the present.It adopts
Stone tea is dry using local soya bean as major ingredient, is equipped with the condiments such as chicken extract, illiciumverum, cassia bark, Radix Glycyrrhizae, fennel, sweet osmanthus, white sugar, soya bean is starched
Liquid filtering, compression, stew in soy sauce form, and have local characteristic and peculiar flavour." caishiji " dried bean curd color sauce red chews carefully taste length, aftertaste
Persistently, toughness is strong, doubling not crack, has torn crackle, a variety of amino acid and calcium, magnesium rich in vegetable protein and needed by human body,
The microelements such as selenium, strontium." caishiji " dried bean curd color tool is good, suitable for people of all ages, is the optimum food travelling, drink, having tea.It adopts
Stone rock is always that the refined scholars and tourist go sight-seeing the ground visited and poundered on the past, and tourist unravels silk long-term Lip river without cease, and therefore, " caishiji " dried bean curd has obtained very
Good publicity becomes local most notable specialty.
Summary of the invention
The purpose of the present invention is to provide the production methods that a kind of The Rock Projecting Over The Yangtze River characteristic tea is done.
In order to achieve the above objects and other related objects, present invention provide the technical scheme that a kind of The Rock Projecting Over The Yangtze River characteristic tea
Dry production method, including the following steps:
Step 1: soya bean being put into a soaking container, water is then injected into, and makes water submerged soya bean；In soaking process, water is with even
Speed flowing, 18-20 DEG C of water temperature, water flow is 2.5-4.0 times of soya bean quality per hour；Meanwhile the lateral wall of soaking container is equipped with
Supersonic generator starts supersonic generator processing once, time 2.5-3.0min per treatment at interval of 25-30min；
Ultrasonic wave assists constant temperature to impregnate 6-8h；
Step 2: soya bean being taken out from soaking container, puts into milling apparatus after dripping water remaining to the greatest extent；And purified water is sprayed onto charging
Soya bean on, enter in milling apparatus together with soya bean, amount of water sprayed is 8-9 times of soy weight after impregnating；Soya bean is ground to
Fineness 70-80 mesh, obtains thick soya-bean milk；
Step 3: thick soya-bean milk being put into high-pressure pulse electric processing equipment, with electric field strength 17.5-20.0kV/cm, pulse frequency
1500 Hz of rate, processing 80-100 μ s；
Step 4: filters pressing being carried out to the thick soya-bean milk that step 4 obtains, obtaining filtrate is raw soya-bean milk；
Step 5: raw soya-bean milk being heated to boiling and keeps the temperature 5-8min；Then, gypsum is added after being cooled to 85-88 DEG C, stirring is equal
20-30min is stood after even, forms jellied bean curd；
Step 6: the infantees alternate angle after disinfection is layered in the uniform box of block shape；65-75 DEG C of jellied bean curd will be cooled to
It is poured onto box after suitably smashing, moves into squeezer after having held together infantees, be depressed into there is no liquid discharge, shed pressure, remove packet
Cloth obtains dried bean curd embryo；
Step 7: preparation halogen soup；The composition of raw materials of the halogen soup includes the raw material of following parts by weight: the fermentation sauce of 350-450 parts by weight
Juice, the purified water of 3500-4500 parts by weight, the white granulated sugar of 20-40 parts by weight, the cassia bark of 1.5-2.5 parts by weight, 1.5-2.5 weight
Measure the illiciumverum of part, the cloves of 0.3-0.5 parts by weight, the tsaoko of 0.3-0.5 parts by weight, the Radix Glycyrrhizae of 0.3-0.5 parts by weight, 50-75
The pig bone of parts by weight and the chicken bone of 50-75 parts by weight；The method of preparation halogen soup includes: by pig bone and the broken rear and purified water of chicken bone
Mixing is heated to boiling and infusion 100-120min；Then other materials in the composition of raw materials of halogen soup are all added, heating
To boiling and infusion 25-35min；During infusion, it is in material in ultrasonic environment, ultrasonic frequency 25-35KHz,
Power density is 0.35-0.45w/cm2；By the material filtering after infusion, filtrate is collected, halogen soup is obtained；
Step 8: dried bean curd embryo being put into heated-air drying equipment, dry 20-30min under the conditions of 60-70 DEG C of hot wind；
Step 9: the dried bean curd embryo that step 8 obtains being mixed with halogen soup 1:2.5-5.0 in mass ratio, impregnates 120-150min；Then
It is heated to boiling and infusion 30-45min；
Step 10: the dried bean curd after stew in soy sauce being taken out, halogen soup is drained, it is dry that tea is obtained after dry.
Preferred technical solution are as follows: in step 1, ultrasonic frequency 25-35KHz, power density 0.25-0.50W/cm2。
Preferred technical solution are as follows: in step 4, the filter press that the filters pressing uses is plate and frame type filter-press, belt filters pressing
One of machine, diaphragm filter press；Filters pressing pressure is 0.25-0.30PMa, and aperture of filter screen is 150-160 mesh, and cake moisture is
65-75%。
Preferred technical solution are as follows: the additive amount of gypsum is the 1.5-2.0% of soya bean quality.
Preferred technical solution are as follows: further include the following steps: being put into tea obtained is dry in food grade plastic bag, true taking out
Sky simultaneously seals packaging, and it is dry to obtain vacuum packaging tea；Then it will be vacuum-packed that tea is dry to be put into sterilization kettle, be warming up to 110-115 DEG C,
Keep the temperature 40 ~ 60min；Then sterilization kettle is down to room temperature, takes out material to get The Rock Projecting Over The Yangtze River characteristic tea dryed product is arrived.
Preferred technical solution are as follows: the fermentation sauce is using soya bean as raw material, after 8-10 month semisolid fermentations, so
Afterwards by boiling, filter.
Since above-mentioned technical proposal is used, the present invention has the advantage, that compared with prior art
1, using ultrasonic wave auxiliary thermostat flow water impregnate soya bean, improve the immersion efficiency and effect of soya bean, meanwhile, can in order to avoid
Go the cleaning process of soya bean after impregnating.
2, thick soya-bean milk is handled using high-pressure pulse electric, partial removal fishy smell while inactive enzyme makes the product for suppressing dried bean curd
Matter is stablized, flavor optimization.
3, the combined method of stew in soy sauce, secondary vacuum low temperature drying is assisted to process by primary drying, ultrasonic wave dried bean curd, system
Standby tea is dry have the characteristics that color sauce red, chew carefully taste length, persistent aftertaste, toughness by force, doubling not crack.
Specific embodiment
Embodiments of the present invention are illustrated by particular specific embodiment below, those skilled in the art can be by this explanation
Content disclosed by book is understood other advantages and efficacy of the present invention easily.
A kind of embodiment 1: production method that The Rock Projecting Over The Yangtze River characteristic tea is dry
A kind of production method that The Rock Projecting Over The Yangtze River characteristic tea is dry, including following technical step.
(1) pretreatment of raw material
The close produced good quality soybeans in area of the natural conditions such as selected The Rock Projecting Over The Yangtze River and the liquid manure on periphery, sunlight.
Selection by winnowing.Soya bean is put into food-grade pneumatic separator, the big material of density after collection selection by winnowing removes light in raw material
Matter impurity, such as ash bits, onal.The selection by winnowing wind speed is 7.5-9.0m/s.
Color sorting.By the material collected after selection by winnowing by CCD color sorting, the residual of the bad colours such as impurity and mildew, insect pest is removed
Substandard products.The CCD color selector, minimum identification area is up to 0.01mm2。
After selection by winnowing, color sorting, the raw material soya bean that can be used for the drying work of tea is obtained.
(2) ultrasonic wave auxiliary thermostat flow water impregnates
Raw material soya bean is put into fermentation vat (slot), soaking water is injected, makes to impregnate water submerged soya bean；In soaking process, soaking water
At the uniform velocity flowing (i.e. equal into the water of water shield volume discharge fermentation vat (slot) of fermentation vat (slot)), 19 DEG C of water temperature, water flow
For 3 times of soya bean quality per hour；Meanwhile supersonic generator is put into fermentation vat, at interval of 27min, start ultrasonication
Once, ultrasonic frequency 30KHz, power density 0.4W/cm2, time 2.7min per treatment；Ultrasonic wave assists constant temperature to impregnate
7h.The soaking water is food-grade purified water.
(3) it grinds
After the completion of soybean soaking, water remaining to the greatest extent is dripped, is at the uniform velocity fed intake into food-grade milling apparatus；In food-grade milling apparatus feed inlet
Be arranged spraying device, food-grade purified water is at the uniform velocity sprayed on the soya bean of charging using spraying mode, together with soya bean into
Enter in milling apparatus, amount of water sprayed is 8-9 times of soy weight after impregnating；Material is fully ground to fineness 70-80 mesh, is obtained thick
Soya-bean milk, it is spare.
(4) high-pressure pulse electric is handled
Thick soya-bean milk is put into food high-pressure impulse electric field processing equipment, electric field strength 18kV/cm, 1500 Hz of pulse frequency, place
Managing the time is 90 μ s, spare.
(5) filters pressing
High-pressure pulse electric treated thick soya-bean milk is handled using the filters pressing of food-grade filter press, raw soya-bean milk is obtained and bean dregs is filtered
Cake, wherein filters pressing pressure is 0.28PMa, and aperture of filter screen is 150-160 mesh, cake moisture 70%.Resulting filtrate is made a living
Soya-bean milk.
The filter press is one of plate and frame type filter-press, belt filter press, diaphragm filter press.The present embodiment is
Specially plate and frame type filter-press
(6) mashing off and point are starched
Raw soya-bean milk is quickly heated up into boiling and keeps the temperature 6min；Then, 86 DEG C are cooled to, adds a small amount of food-grade gypsum, sufficiently
It stirs evenly, stands 25min, form jellied bean curd.The food-grade gypsum, additive amount are the 1.7% of raw material soya bean quality.
(7) sizing and squeezing
By infantees boiling water infusion 40min, sterilize spare；Infantees alternate angle after disinfection is layered on the uniform box of block shape
It is interior；The jellied bean curd for being cooled to 70 DEG C is suitably smashed, then pours and is put into sizing in box, make jellied bean curd and box side Gao Xiangping；
Infantees is diagonally held together, has stacked immigration squeezer layer by layer, put 8 layers, using intensity 0.15kg/cm2Pressure suppress 22min, until not
There is liquid discharge again, shed pressure, remove infantees, obtains dried bean curd, it is spare.
The box is square, and material is food-grade stainless steel or bamboo and wood materials, side length 10cm, Bian Gao 2cm.
The infantees be foodstuff sanitation-stage gauze, shape be it is rectangular, side length is the 2.5-3.0 for matching box side length
Times.
(8) prepared by halogen soup
Halogen soup formula: the fermentation sauce of 400 parts by weight, the food-grade purified water of 4000 parts by weight, 30 parts by weight white granulated sugar,
The cassia bark of 1.7 parts by weight, the illiciumverum of 2 parts by weight, the cloves of 0.4 parts by weight, the tsaoko of 0.4 parts by weight, 0.4 parts by weight it is sweet
The chicken bone of grass, the pig bone of 60 parts by weight, 60 parts by weight.The fermentation sauce, using good quality soybeans as primary raw material, by 8-10
A month semisolid fermentation, then boiling, filter.
It is by formula rate, fresh pig bone, chicken bone is moderately broken, it is then mixed with food-grade purified water, is placed into band
Have in the food-grade stainless steel thermal extraction device of steam condensate collection device, is heated to boiling and infusion 110min；Then, by matching
Unclassified stores is all added in food-grade stainless steel thermal extraction device, is heated to boiling and infusion 30min by square ratio；Infusion
In the process, it is in material in ultrasonic environment, ultrasonic frequency 30KHz, power density 0.4w/cm2.After infusion
Material passes through 70 mesh net filtrations, collects filtrate, obtains halogen soup, spare.
(9) primary drying
Dried bean curd is put into heated-air drying equipment, dry 25min under the conditions of 65 DEG C of hot winds, until dried bean curd hardness is obviously reinforced, table
Face does not moisten.
(10) ultrasonic wave assists stew in soy sauce
Dried bean curd after primary drying is mixed with halogen soup 1:4 in mass ratio, is placed into the food with steam condensate collection device
In grade stainless steel hot extraction element, soak at room temperature 135min；Then, boiling and infusion 38min are heated to；In immersion and infusion,
At interval of 11min, starting ultrasonication is primary, ultrasonic frequency 30KHz, power density 0.4W/cm2, the time per treatment
1.7min。
(11) redrying
Dried bean curd after stew in soy sauce is taken out from infusion equipment, drains halogen soup, is placed into food-grade vacuum dehydrating at lower temperature equipment, In
- 0.08 ~ -0.10MPa of vacuum gauge pressure, under the conditions of 48 DEG C of temperature, 32min is handled, until dried bean curd dry tack free is to get dry to tea, to
Packaging.
(12) pack and sterilization
It is put into tea obtained after redrying is dry in food grade plastic bag, under the conditions of vacuum -0.09~-0.10MPa of gauge pressure
It is dry to obtain vacuum packaging tea for hot-seal packaging.
It will be vacuum-packed that tea is dry to be put into thermal sterilization kettle, be rapidly heated to 110-115 DEG C, keep the temperature 40 ~ 60min；Then, will
Sterilization kettle is down to room temperature, takes out material to get The Rock Projecting Over The Yangtze River characteristic tea dryed product is arrived.
The The Rock Projecting Over The Yangtze River characteristic tea dryed product, color sauce red chew carefully that taste length, persistent aftertaste, toughness is strong, doubling not crack
The characteristics of, have the characteristics that traditional " caishiji " dried bean curd.
A kind of embodiment 2: production method that The Rock Projecting Over The Yangtze River characteristic tea is dry
A kind of production method that The Rock Projecting Over The Yangtze River characteristic tea is dry, including the following steps:
Step 1: soya bean being put into a soaking container, water is then injected into, and makes water submerged soya bean；In soaking process, water is with even
Speed flowing, 18 DEG C of water temperature, water flow is 2.5 times of soya bean quality per hour；Meanwhile the lateral wall of soaking container is sent out equipped with ultrasonic wave
Raw device starts supersonic generator processing once, time 2.5min per treatment at interval of 25min；Ultrasonic wave assists constant temperature leaching
Steep 6h；
Step 2: soya bean being taken out from soaking container, puts into milling apparatus after dripping water remaining to the greatest extent；And purified water is sprayed onto charging
Soya bean on, enter in milling apparatus together with soya bean, amount of water sprayed is 8 times of soy weight after impregnating；Soya bean is ground to carefully
70 mesh are spent, thick soya-bean milk is obtained；
Step 3: thick soya-bean milk being put into high-pressure pulse electric processing equipment, with electric field strength 17.5kV/cm, pulse frequency 1500
Hz, 80 μ s of processing；
Step 4: filters pressing being carried out to the thick soya-bean milk that step 4 obtains, obtaining filtrate is raw soya-bean milk；
Step 5: raw soya-bean milk being heated to boiling and keeps the temperature 5min；Then, gypsum is added after being cooled to 85 DEG C, it is quiet after mixing evenly
20min is set, jellied bean curd is formed；
Step 6: the infantees alternate angle after disinfection is layered in the uniform box of block shape；The jellied bean curd for being cooled to 65 DEG C is appropriate
It is poured onto box after smashing, moves into squeezer after having held together infantees, be depressed into there is no liquid discharge, shed pressure, remove infantees, obtain
To dried bean curd embryo；
Step 7: preparation halogen soup；The composition of raw materials of the halogen soup includes the raw material of following parts by weight: the fermentation sauce of 350 parts by weight,
The purified water of 3500 parts by weight, the white granulated sugar of 20 parts by weight, the cassia bark of 1.5 parts by weight, the illiciumverum of 1.5 parts by weight, 0.3 parts by weight
Cloves, the tsaoko of 0.3 parts by weight, the Radix Glycyrrhizae of 0.3 parts by weight, the pig bone of 50 parts by weight and the chicken bone of 50 parts by weight；Prepare halogen
The method of soup includes: to mix after being crushed pig bone and chicken bone with purified water, is heated to boiling and infusion 100min；Then by halogen soup
Composition of raw materials in other materials all be added, be heated to boiling and infusion 25min；During infusion, material is made to be in super
In sound wave environment, ultrasonic frequency 25KHz, power density 0.35w/cm2；By the material filtering after infusion, filtrate is collected,
Obtain halogen soup；
Step 8: dried bean curd embryo being put into heated-air drying equipment, dry 20min under the conditions of 60 DEG C of hot winds；
Step 9: the dried bean curd embryo that step 8 obtains being mixed with halogen soup 1:2.5 in mass ratio, impregnates 120min；It is then heated to boiling
Rise simultaneously infusion 30min；
Step 10: the dried bean curd after stew in soy sauce being taken out, halogen soup is drained, it is dry that tea is obtained after dry.
Preferred embodiment are as follows: in step 1, ultrasonic frequency 25KHz, power density 0.25W/cm2。
Preferred embodiment are as follows: in step 4, the filter press that the filters pressing uses is plate and frame type filter-press, belt filters pressing
One of machine, diaphragm filter press；Filters pressing pressure is 0.25PMa, and aperture of filter screen is 150 mesh, cake moisture 65%.
Preferred embodiment are as follows: the additive amount of gypsum is the 1.5% of soya bean quality.
Preferred embodiment are as follows: further include the following steps: being put into tea obtained is dry in food grade plastic bag, true taking out
Sky simultaneously seals packaging, and it is dry to obtain vacuum packaging tea；Then it will be vacuum-packed that tea is dry to be put into sterilization kettle, be warming up to 110 DEG C, heat preservation
40min；Then sterilization kettle is down to room temperature, takes out material to get The Rock Projecting Over The Yangtze River characteristic tea dryed product is arrived.
Preferred embodiment are as follows: the fermentation sauce is using soya bean as raw material, after 8 months semisolid fermentations, then
By boiling, filter.
A kind of embodiment 3: production method that The Rock Projecting Over The Yangtze River characteristic tea is dry
A kind of production method that The Rock Projecting Over The Yangtze River characteristic tea is dry, including the following steps:
Step 1: soya bean being put into a soaking container, water is then injected into, and makes water submerged soya bean；In soaking process, water is with even
Speed flowing, 20 DEG C of water temperature, water flow is 4.0 times of soya bean quality per hour；Meanwhile the lateral wall of soaking container is sent out equipped with ultrasonic wave
Raw device starts supersonic generator processing once, time 3.0min per treatment at interval of 30min；Ultrasonic wave assists constant temperature leaching
Steep 8h；
Step 2: soya bean being taken out from soaking container, puts into milling apparatus after dripping water remaining to the greatest extent；And purified water is sprayed onto charging
Soya bean on, enter in milling apparatus together with soya bean, amount of water sprayed is 9 times of soy weight after impregnating；Soya bean is ground to carefully
80 mesh are spent, thick soya-bean milk is obtained；
Step 3: thick soya-bean milk being put into high-pressure pulse electric processing equipment, with electric field strength 20.0kV/cm, pulse frequency 1500
Hz, 100 μ s of processing；
Step 4: filters pressing being carried out to the thick soya-bean milk that step 4 obtains, obtaining filtrate is raw soya-bean milk；
Step 5: raw soya-bean milk being heated to boiling and keeps the temperature 8min；Then, gypsum is added after being cooled to 88 DEG C, it is quiet after mixing evenly
30min is set, jellied bean curd is formed；
Step 6: the infantees alternate angle after disinfection is layered in the uniform box of block shape；The jellied bean curd for being cooled to 75 DEG C is appropriate
It is poured onto box after smashing, moves into squeezer after having held together infantees, be depressed into there is no liquid discharge, shed pressure, remove infantees, obtain
To dried bean curd embryo；
Step 7: preparation halogen soup；The composition of raw materials of the halogen soup includes the raw material of following parts by weight: the fermentation sauce of 450 parts by weight,
The purified water of 4500 parts by weight, the white granulated sugar of 40 parts by weight, the cassia bark of 2.5 parts by weight, the illiciumverum of 2.5 parts by weight, 0.5 parts by weight
Cloves, the tsaoko of 0.5 parts by weight, the Radix Glycyrrhizae of 0.5 parts by weight, the pig bone of 75 parts by weight and the chicken bone of 75 parts by weight；Prepare halogen
The method of soup includes: to mix after being crushed pig bone and chicken bone with purified water, is heated to boiling and infusion 120min；Then by halogen soup
Composition of raw materials in other materials all be added, be heated to boiling and infusion 35min；During infusion, material is made to be in super
In sound wave environment, ultrasonic frequency 35KHz, power density 0.45w/cm2；By the material filtering after infusion, filtrate is collected,
Obtain halogen soup；
Step 8: dried bean curd embryo being put into heated-air drying equipment, dry 30min under the conditions of 70 DEG C of hot winds；
Step 9: the dried bean curd embryo that step 8 obtains being mixed with halogen soup 1:5.0 in mass ratio, impregnates 150min；It is then heated to boiling
Rise simultaneously infusion 45min；
Step 10: the dried bean curd after stew in soy sauce being taken out, halogen soup is drained, it is dry that tea is obtained after dry.
Preferred embodiment are as follows: in step 1, ultrasonic frequency 35KHz, power density 0.50W/cm2。
Preferred embodiment are as follows: in step 4, the filter press that the filters pressing uses is plate and frame type filter-press, belt filters pressing
One of machine, diaphragm filter press；Filters pressing pressure is 0.30PMa, and aperture of filter screen is 160 mesh, cake moisture 75%.
Preferred embodiment are as follows: the additive amount of gypsum is the 2.0% of soya bean quality.
Preferred embodiment are as follows: further include the following steps: being put into tea obtained is dry in food grade plastic bag, true taking out
Sky simultaneously seals packaging, and it is dry to obtain vacuum packaging tea；Then it will be vacuum-packed that tea is dry to be put into sterilization kettle, be warming up to 115 DEG C, heat preservation
60min；Then sterilization kettle is down to room temperature, takes out material to get The Rock Projecting Over The Yangtze River characteristic tea dryed product is arrived.
Preferred embodiment are as follows: the fermentation sauce is using soya bean as raw material, after 10 months semisolid fermentations, then
By boiling, filter.Fermentation sauce is filtered and is obtained after can also adding water boiling by soya sauce.
As described above is only to be not intended to tool to explain the preferred embodiments of the invention to do any shape to the present invention
Limitation in formula should all wrap therefore all have any modification or change for making the related present invention under identical spirit
It includes in the scope that the invention is intended to protect.
Claims (6)
1. a kind of dry production method of The Rock Projecting Over The Yangtze River characteristic tea, it is characterised in that: include the following steps:
Step 1: soya bean being put into a soaking container, water is then injected into, and makes water submerged soya bean；In soaking process, water is with even
Speed flowing, 18-20 DEG C of water temperature, water flow is 2.5-4.0 times of soya bean quality per hour；Meanwhile the lateral wall of soaking container is equipped with
Supersonic generator starts supersonic generator processing once, time 2.5-3.0min per treatment at interval of 25-30min；
Ultrasonic wave assists constant temperature to impregnate 6-8h；
Step 2: soya bean being taken out from soaking container, puts into milling apparatus after dripping water remaining to the greatest extent；And purified water is sprayed onto charging
Soya bean on, enter in milling apparatus together with soya bean, amount of water sprayed is 8-9 times of soy weight after impregnating；Soya bean is ground to
Fineness 70-80 mesh, obtains thick soya-bean milk；
Step 3: thick soya-bean milk being put into high-pressure pulse electric processing equipment, with electric field strength 17.5-20.0kV/cm, pulse frequency
1500 Hz of rate, processing 80-100 μ s；
Step 4: filters pressing being carried out to the thick soya-bean milk that step 4 obtains, obtaining filtrate is raw soya-bean milk；
Step 5: raw soya-bean milk being heated to boiling and keeps the temperature 5-8min；Then, gypsum is added after being cooled to 85-88 DEG C, stirring is equal
20-30min is stood after even, forms jellied bean curd；
Step 6: the infantees alternate angle after disinfection is layered in the uniform box of block shape；65-75 DEG C of jellied bean curd will be cooled to
It is poured onto box after suitably smashing, moves into squeezer after having held together infantees, be depressed into there is no liquid discharge, shed pressure, remove packet
Cloth obtains dried bean curd embryo；
Step 7: preparation halogen soup；The composition of raw materials of the halogen soup includes the raw material of following parts by weight: the fermentation sauce of 350-450 parts by weight
Juice, the purified water of 3500-4500 parts by weight, the white granulated sugar of 20-40 parts by weight, the cassia bark of 1.5-2.5 parts by weight, 1.5-2.5 weight
Measure the illiciumverum of part, the cloves of 0.3-0.5 parts by weight, the tsaoko of 0.3-0.5 parts by weight, the Radix Glycyrrhizae of 0.3-0.5 parts by weight, 50-75
The pig bone of parts by weight and the chicken bone of 50-75 parts by weight；The method of preparation halogen soup includes: by pig bone and the broken rear and purified water of chicken bone
Mixing is heated to boiling and infusion 100-120min；Then other materials in the composition of raw materials of halogen soup are all added, heating
To boiling and infusion 25-35min；During infusion, it is in material in ultrasonic environment, ultrasonic frequency 25-35KHz,
Power density is 0.35-0.45w/cm2；By the material filtering after infusion, filtrate is collected, halogen soup is obtained；
Step 8: dried bean curd embryo being put into heated-air drying equipment, dry 20-30min under the conditions of 60-70 DEG C of hot wind；
Step 9: the dried bean curd embryo that step 8 obtains being mixed with halogen soup 1:2.5-5.0 in mass ratio, impregnates 120-150min；Then
It is heated to boiling and infusion 30-45min；
Step 10: the dried bean curd after stew in soy sauce being taken out, halogen soup is drained, it is dry that tea is obtained after dry.
2. the dry production method of The Rock Projecting Over The Yangtze River characteristic tea according to claim 1, it is characterised in that: in step 1, ultrasonic wave frequency
Rate 25-35KHz, power density 0.25-0.50W/cm2。
3. the dry production method of The Rock Projecting Over The Yangtze River characteristic tea according to claim 1, it is characterised in that: in step 4, the filters pressing
The filter press used is one of plate and frame type filter-press, belt filter press, diaphragm filter press；Filters pressing pressure is 0.25-
0.30PMa, aperture of filter screen are 150-160 mesh, cake moisture 65-75%.
4. the dry production method of The Rock Projecting Over The Yangtze River characteristic tea according to claim 1, it is characterised in that: the additive amount of gypsum is Huang
The 1.5-2.0% of beans quality.
5. the dry production method of The Rock Projecting Over The Yangtze River characteristic tea according to claim 1, it is characterised in that: further include the following steps:
It is put into tea obtained is dry in food grade plastic bag, is vacuumizing and sealing packaging, it is dry to obtain vacuum packaging tea；Then by vacuum
Tea is dry is put into sterilization kettle for packaging, is warming up to 110-115 DEG C, keeps the temperature 40 ~ 60min；Then sterilization kettle is down to room temperature, extract
Expect to get The Rock Projecting Over The Yangtze River characteristic tea dryed product is arrived.
6. the dry production method of The Rock Projecting Over The Yangtze River characteristic tea according to claim 1, it is characterised in that: the fermentation sauce is with Huang
Beans are raw material, after 8-10 month semisolid fermentations, then pass through boiling, filter.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910975657.2A CN110506801A (en) | 2019-10-15 | 2019-10-15 | A kind of production method that The Rock Projecting Over The Yangtze River characteristic tea is dry |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910975657.2A CN110506801A (en) | 2019-10-15 | 2019-10-15 | A kind of production method that The Rock Projecting Over The Yangtze River characteristic tea is dry |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN110506801A true CN110506801A (en) | 2019-11-29 |
Family
ID=68634316
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201910975657.2A Pending CN110506801A (en) | 2019-10-15 | 2019-10-15 | A kind of production method that The Rock Projecting Over The Yangtze River characteristic tea is dry |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN110506801A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111955597A (en) * | 2020-08-31 | 2020-11-20 | 合肥工业大学 | Processing method of bionic beef |
| CN111972500A (en) * | 2020-08-31 | 2020-11-24 | 合肥工业大学 | Method for preparing flavored dried bean curds by utilizing solid-state fermentation type white spirit vinasse |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105746727A (en) * | 2016-03-24 | 2016-07-13 | 镇远乐豆坊食品有限公司 | Sauced spicy dried bean curd and preparation method thereof |
| CN107372855A (en) * | 2017-08-21 | 2017-11-24 | 金菜地食品股份有限公司 | The preparation method that one plant tea is done and fresh-keeping nutritious tea is dry |
| CN108740055A (en) * | 2018-07-11 | 2018-11-06 | 繁昌县小时候生态农业科技有限公司 | A kind of tea with stomach-invigoratinghealth health care function is dry and its preparation process |
| CN108812931A (en) * | 2018-07-06 | 2018-11-16 | 湖南双晟科技信息咨询有限公司 | One grows tea dry preparation method |
| CN109122892A (en) * | 2018-08-01 | 2019-01-04 | 蚌埠市星光豆制品厂 | A kind of preparation method of the dried bean curd of unique flavor |
| CN109329450A (en) * | 2018-11-29 | 2019-02-15 | 湖北田土王食品开发有限公司 | A kind of production method of dried bean curd |
-
2019
- 2019-10-15 CN CN201910975657.2A patent/CN110506801A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105746727A (en) * | 2016-03-24 | 2016-07-13 | 镇远乐豆坊食品有限公司 | Sauced spicy dried bean curd and preparation method thereof |
| CN107372855A (en) * | 2017-08-21 | 2017-11-24 | 金菜地食品股份有限公司 | The preparation method that one plant tea is done and fresh-keeping nutritious tea is dry |
| CN108812931A (en) * | 2018-07-06 | 2018-11-16 | 湖南双晟科技信息咨询有限公司 | One grows tea dry preparation method |
| CN108740055A (en) * | 2018-07-11 | 2018-11-06 | 繁昌县小时候生态农业科技有限公司 | A kind of tea with stomach-invigoratinghealth health care function is dry and its preparation process |
| CN109122892A (en) * | 2018-08-01 | 2019-01-04 | 蚌埠市星光豆制品厂 | A kind of preparation method of the dried bean curd of unique flavor |
| CN109329450A (en) * | 2018-11-29 | 2019-02-15 | 湖北田土王食品开发有限公司 | A kind of production method of dried bean curd |
Non-Patent Citations (1)
| Title |
|---|
| 张慜 等: "《休闲卤味调理食品加工专论》", 31 January 2014 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111955597A (en) * | 2020-08-31 | 2020-11-20 | 合肥工业大学 | Processing method of bionic beef |
| CN111972500A (en) * | 2020-08-31 | 2020-11-24 | 合肥工业大学 | Method for preparing flavored dried bean curds by utilizing solid-state fermentation type white spirit vinasse |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104560610A (en) | Production method of rosemary tea vinegar | |
| CN105104554A (en) | Preparation method of Lentinus edodes dried bean curd | |
| CN108402187A (en) | A kind of technology for preparing bean curd | |
| CN110506801A (en) | A kind of production method that The Rock Projecting Over The Yangtze River characteristic tea is dry | |
| CN107372855B (en) | The production method that one plant tea is done and fresh-keeping nutritious tea is done | |
| CN107771955A (en) | A kind of preparation method of dried bean curd | |
| KR101123103B1 (en) | Producing method of fermented foods in which nutrient component is enhanced | |
| KR101651944B1 (en) | Manufacturing method of colored bean-curd containing natural pigments and thereby made colored bean-curd | |
| CN105433263A (en) | Bamboo-flavored Guangdong-style soybean paste and preparation method thereof | |
| KR102130749B1 (en) | The manufacturing method of soybean paste and soysauce using GOROSOY sap | |
| KR101344850B1 (en) | A method for preparing of fish sauce using anchovy | |
| CN103931782A (en) | Method for making Anhui-favor dried bean curd | |
| CN110463966A (en) | A kind of production method of the instant type beef sesame paste of flavor enhancing | |
| KR100329959B1 (en) | Method for manufacturing non-fermented hot pepper paste | |
| CN103947767A (en) | Vegetarian chicken processing method | |
| KR102249179B1 (en) | Bean curd produced by using natural plant-fermented vinegar and sea salt as coagulant and producing method thereof | |
| CN111972500A (en) | Method for preparing flavored dried bean curds by utilizing solid-state fermentation type white spirit vinasse | |
| CN107296107B (en) | The production system that one plant tea is done | |
| CN105950429A (en) | Brewing method of vinegar containing tassel type and endive | |
| CN111642572A (en) | Bamboo juice dried bean curd stick and production method thereof | |
| CN106085748A (en) | A kind of brewing method of persimmon wine | |
| CN113693204B (en) | High-utilization-rate red bean beverage and packaging container and preparation process thereof | |
| CN108208803A (en) | A kind of instant folium cortex eucommiae Fu-brick tea health-care instant and preparation method thereof | |
| CN107312685A (en) | A kind of brewing method of emblic fruit wine | |
| CN107668214A (en) | A kind of Chinese milk vetch bean curd |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20191129 |