CN110679671A - Production method of crispy dried bean curd - Google Patents
Production method of crispy dried bean curd Download PDFInfo
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- CN110679671A CN110679671A CN201911183255.5A CN201911183255A CN110679671A CN 110679671 A CN110679671 A CN 110679671A CN 201911183255 A CN201911183255 A CN 201911183255A CN 110679671 A CN110679671 A CN 110679671A
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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 relates to a production method of crispy dried bean curd, which can effectively solve the problems that the existing dried bean curd is chewy but lacks elasticity, lacks soft and chewy mouthfeel and lacks luster, has common bean fragrance and has poor chewing experience, and the technical scheme for solving the problems comprises the following steps: compared with the conventional dried bean curd, the dried bean curd prepared by the invention has soft and chewy mouthfeel, chewing resistance, good chewing experience, softness, strength, hardness, softness, fineness, chewing strength and five-spice flavor after entering the abdomen, and is an innovation on the production method of the dried bean curd.
Description
Technical Field
The invention relates to bean product processing, in particular to a production method of crispy dried bean curd.
Background
The traditional bean products such as bean curd, dried bean curd and the like are common and indispensable important food materials on a dining table, dishes are used as soup, meat and vegetables are matched, the traditional bean products are sour, sweet, bitter and spicy, are random and are not suitable, China has thousands of years of soybean culture, the bean products are more important choices on the tongue tip, and the diversity of the bean product varieties needs to be continuously and deeply researched and developed to supplement the defect of the single variety of the traditional bean products.
The existing dried bean curd technology is generally prepared by the processes of soaking soybeans, grinding into slurry, extracting, boiling the slurry, curdling, jellying, squeezing, cutting, marinating and the like, and the traditional dried bean curd is tough and hard in taste, lacks elasticity although chewy, lacks soft and powerful taste and lacks luster, has common bean fragrance and has poor chewing experience. Therefore, improvement and innovation of the production method of the dried bean curd are problems which need to be solved at present.
Disclosure of Invention
In view of the above situation, the present invention aims to provide a method for producing crispy dried bean curd, which can effectively solve the problems of lack of elasticity, lack of soft and powerful taste, lack of luster, general bean flavor and poor chewing experience of the existing dried bean curd although being chewy.
The technical scheme of the invention comprises the following steps: soybean → soaking (bean soaking) → jordaning → separation and extraction → pulp boiling → curdling → pulp nourishing → jellying → pressing → blank scratching (cutting) → softening → steaming → marinating → finished product.
Compared with the conventional dried bean curd, the dried bean curd prepared by the invention has soft and chewy mouthfeel, is chewy, has good chewing experience, is soft and tough, is not stiff, is soft, fine and chewy, has five spices after being placed in the abdomen, and is an innovation in the production method of the dried bean curd.
Detailed Description
The following describes in detail embodiments of the present invention with reference to specific embodiments.
The production method of the crispy dried bean curd specifically comprises the following steps:
1) soaking, cleaning and impurity removal of soybeans:
selecting non-transgenic soybeans which are not damaged by worms, do not mildew and are plump in particles, soaking the soybeans in tap water with the weight of 3 times that of the non-transgenic soybeans for 12 hours at the room temperature of 20 ℃, wherein the soaked soybeans are basically planar on the inner surfaces of bean sections, slightly collapse pits exist, fingers are easy to cut off, and the sections are soaked and have no hard centers; the soaked soybeans are washed clean by clean water, so that the acidity of the soaked raw materials is reduced, the acidic soybean soaking water is removed, the sanitary safety of the product is improved, and the product quality is ensured;
2) grinding beans, separating, boiling the pulp, and filtering for the second time:
grinding beans by using a 200-type slurry-residue separator, wherein the fineness of paste is controlled during grinding, bean slices can not be seen by naked eyes, the grinding beans are not coarse when being pinched by hands, no obvious granular sensation is generated, the ground first slurry is named as 'first slurry', the ground bean residues are immersed in water, the mixture is uniformly stirred, the second slurry-residue separation is carried out, the separated soybean milk is named as 'second slurry', and the operation is repeated to obtain 'third slurry'; mixing the above three pastes uniformly, and placing into a pot to perform steam heating and boiling to keep the soybean milk boiling for 3-5 min;
3) and curdling:
curdling refers to a process of adding coagulator into cooked soybean milk to coagulate soybean milk protein molecules into tofu pudding, taking the soybean milk, adding coagulator 9-10 ° Brix magnesium chloride solution, the addition amount is 2-4% of the weight of the soybean milk, and the curdling process is as follows: stirring the soybean milk in the soybean milk slurry body from top to bottom along one direction by using a spoon, stirring the soybean milk and adding brine while adding the soybean milk, wherein the slurry body begins to become viscous along with the continuous increase of the addition amount of the brine, the pulp flower quantity is more and more, the pulp flower volume is larger and larger, and when the pulp flower quantity occupies 75-85% of the slurry body by visual observation and the slurry body obviously becomes viscous, the stirring is stopped, and the coagulation is completed;
4) nourishing the pulp and breaking the brain
After the soybean milk is subjected to a curdling process, keeping the temperature and keeping the soybean milk for 15-20min to further combine protein and a coagulant, and performing 'curing' for stabilization to obtain the uncongealed beancurd, wherein the step of breaking the uncongealed beancurd is to crush the uncongealed beancurd and discharge a part of yellow serofluid to meet the requirement of putting the product into a box, and the 'requirement of putting the product into the box' means that the yellow serofluid accounts for 70-80% of the cerebrum;
5) pouring the brain and squeezing
Putting bean curd in a pot, wherein the wrapping cloth is made of fine cotton cloth, the wrapping cloth and a molding box are placed in the molding box in a 45-degree diagonal form during the bean curd putting, the bean curd is poured into the molding box, the thickness is consistent, four corners are full, hollow corners cannot be formed, the central position of the bean curd is required to be increased properly, the bean curd putting is quick, the temperature of the bean curd cannot be reduced excessively, otherwise the molding is influenced, the above operations are repeated when one bean curd is poured, the bean curd is squeezed until the bean curd is poured, the moisture in the bean curd is discharged partially, the moisture requirement (60-65%) of the bean curd blanks is met, the pressure is controlled to be 3-5MPa, and the squeezing time is 40 min;
6) cutting, softening, and steaming
Cutting the squeezed dried bean curd blanks according to the specified required size, soaking the cut dried bean curd blanks in baking soda solution with the water temperature of 70 ℃ and the concentration of 1% for 15min to ensure that the dried bean curd blanks fully absorb alkali liquor to ensure that the texture of the dried bean curd is preliminarily changed, putting the dried bean curd blanks into a high-pressure cooker with the pressure of 0.15MPa and the temperature of 115 ℃ for steaming for 20min after softening, and taking out the dried bean curd blanks;
7) marinating, and making into final product
The steamed dried bean curd blanks are marinated, seasoned and cooled to obtain finished products, the finished products are soft and chewy in taste, chewy, good in chewing experience, soft, fine, chewy and spiced after being placed in the abdomen.
In the step 2), the ratio of the 'first-pulp' soybeans to water is 1:10-20, and the ratio of the 'second-pulp' soybean dregs to water is 1: 6-9.
Example 1
When the method is implemented, the method specifically comprises the following steps:
1) soaking, cleaning and impurity removal of soybeans:
selecting 100kg of non-transgenic soybeans which are not damaged by worms and have no mildew and are plump in particles, soaking the soybeans in 300kg of tap water for 12 hours at room temperature of 20 ℃, wherein the soaked soybeans are basically planar on the inner surfaces of bean petals, slightly collapse pits exist, fingers are easy to cut off when being pinched, and the sections are soaked and have no hard cores; the soaked soybeans are washed clean by clean water, so that the acidity of the soaked raw materials is reduced, the acidic soybean soaking water is removed, the sanitary safety of the product is improved, and the product quality is ensured;
2) grinding beans, separating, boiling the pulp, and filtering for the second time:
grinding beans by using a 200-type slurry-residue separator, wherein the fineness of paste is controlled during grinding, bean slices can not be seen by naked eyes, the grinding beans are not coarse when being pinched by hands, no obvious granular sensation is generated, the ground first slurry is named as 'first slurry', the ground bean residues are immersed in water, the mixture is uniformly stirred, the second slurry-residue separation is carried out, the separated soybean milk is named as 'second slurry', and the operation is repeated to obtain 'third slurry'; mixing the above three pastes uniformly, measuring the concentration of 10 ° Brix, and boiling the soybean milk in a pot under steam heating to keep the boiling state of the soybean milk for 4 min;
3) and curdling:
curdling refers to a process of adding coagulator into cooked soybean milk to coagulate soybean milk protein molecules into tofu pudding, 225kg (full jar) of soybean milk is taken, 9-10 ° Brix magnesium chloride solution of coagulator is added, the addition amount of brine is 6kg, and the curdling process is as follows: stirring the soybean milk in the soybean milk slurry body from top to bottom along one direction by using a spoon, stirring the soybean milk and adding brine while adding the soybean milk, wherein the slurry body begins to become viscous along with the continuous increase of the addition amount of the brine, the pulp flower quantity is more and more, the pulp flower volume is larger and larger, and when the pulp flower quantity occupies 80% of the slurry body by visual observation and the slurry body obviously becomes viscous, the stirring is stopped, and the curdling is completed;
4) nourishing the pulp and breaking the brain
After the soybean milk is subjected to a curdling process, keeping the temperature and keeping the soybean milk for 18min, further combining protein and a coagulant, and performing 'curing' for stabilization to obtain the uncongealed tofu, wherein the uncongealed tofu is broken by crushing the uncongealed tofu and discharging a part of yellow serofluid to meet the requirement of putting the product into a box;
5) pouring the brain and squeezing
Filling bean curd jelly in a basin, wherein the wrapping cloth is made of fine cotton cloth, the wrapping cloth and a molding box are placed in the molding box in a 45-degree diagonal form during filling, the bean curd jelly is poured into the molding box, the thickness is consistent, four corners are full, hollow corners cannot be formed, the brain filling amount is properly increased at the center position, the brain filling speed is high, the temperature of the bean curd cannot be reduced excessively, otherwise the molding is influenced, the operation is repeated when one bean curd is poured, the bean curd is squeezed until the brain pouring is finished, the moisture in the bean curd jelly is partially discharged, the moisture requirement of the blank of the dried bean curd is met, the pressure is controlled to be 3-5MPa, and the squeezing time is 40 min;
6) cutting, softening, and steaming
Cutting the squeezed dried bean curd blanks according to the specified required size, soaking the cut dried bean curd blanks in baking soda solution with the water temperature of 70 ℃ and the concentration of 1% for 15min to ensure that the dried bean curd blanks fully absorb alkali liquor to ensure that the texture of the dried bean curd is preliminarily changed, putting the dried bean curd blanks into a high-pressure cooker with the pressure of 0.15MPa and the temperature of 115 ℃ for steaming for 20min after softening, and taking out the dried bean curd blanks;
7) marinating, and making into final product
The steamed dried bean curd blanks are marinated, seasoned and cooled to obtain finished products, the finished products are soft and chewy in taste, chewy, good in chewing experience, soft, fine, chewy and spiced after being placed in the abdomen.
The invention aims to solve the problems that the traditional dried bean curd is chewy and has poor elasticity and poor soft and strong taste, the technology of the dried bean curd is optimized and improved, the technologies of softening, steaming and the like are added at the later stage of blank making, so that the dried bean curd becomes soft and strong, the knife cut is smooth and fine, the chewing taste is enhanced, and the 'softening' technology is added, namely, the squeezed dried bean curd blanks are soaked in a baking soda solution with the water temperature of 70 ℃ and the concentration of 1 percent for 15min, then the soaked dried bean curd blanks are steamed in a high-pressure pan with the pressure of 0.15MPa and the temperature of 115 ℃ for 20min and then taken out, in the steaming process, the dried bean curd is changed in texture and seasoned by marinating at the later stage, the dried bean curd has soft and chewy taste, good chewing experience, softness, toughness, hardness, softness, fineness and chewing strength, and repeated tests show that the taste of the prepared dried bean curd reaches the best balance in all aspects only under the above conditions, the effect is best.
Compared with the common conventional spiced dried bean curd in the market, the crispy dried bean curd has more prominent mouthfeel and good dish appearance, and the crispy dried bean curd has soft and powerful texture, smooth and fine cut and good chewiness after the improvement process, so the crispy dried bean curd in the market is named as the crispy dried bean curd, the traditional bean product has single variety, and non-fermented bean products with different functions and different characteristics and taking soybeans as carriers need to be continuously excavated, so that the urgent requirement of consumers on the variety diversification of the bean product is met.
Claims (3)
1. The production method of the crispy dried bean curd is characterized by comprising the following steps of:
1) soaking, cleaning and impurity removal of soybeans:
selecting non-transgenic soybeans which are not damaged by worms, do not mildew and are plump in particles, soaking the soybeans in tap water with the weight of 3 times that of the non-transgenic soybeans for 12 hours at the room temperature of 20 ℃, wherein the soaked soybeans are basically planar on the inner surfaces of bean sections, slightly collapse pits exist, fingers are easy to cut off, and the sections are soaked and have no hard centers; the soaked soybeans are washed clean by clean water, so that the acidity of the soaked raw materials is reduced, the acidic soybean soaking water is removed, the sanitary safety of the product is improved, and the product quality is ensured;
2) grinding beans, separating, boiling the pulp, and filtering for the second time:
grinding beans by using a 200-type slurry-residue separator, wherein the fineness of paste is controlled during grinding, bean slices can not be seen by naked eyes, the grinding beans are not coarse when being pinched by hands, no obvious granular sensation is generated, the ground first slurry is named as 'first slurry', the ground bean residues are immersed in water, the mixture is uniformly stirred, the second slurry-residue separation is carried out, the separated soybean milk is named as 'second slurry', and the operation is repeated to obtain 'third slurry'; mixing the above three pastes uniformly, and placing into a pot to perform steam heating and boiling to keep the soybean milk boiling for 3-5 min;
3) and curdling:
curdling refers to a process of adding coagulator into cooked soybean milk to coagulate soybean milk protein molecules into tofu pudding, taking the soybean milk, adding coagulator 9-10 ° Brix magnesium chloride solution, the addition amount is 2-4% of the weight of the soybean milk, and the curdling process is as follows: stirring the soybean milk in the soybean milk slurry body from top to bottom along one direction by using a spoon, stirring the soybean milk and adding brine while adding the soybean milk, wherein the slurry body begins to become viscous along with the continuous increase of the addition amount of the brine, the pulp flower quantity is more and more, the pulp flower volume is larger and larger, and when the pulp flower quantity occupies 75-85% of the slurry body by visual observation and the slurry body obviously becomes viscous, the stirring is stopped, and the coagulation is completed;
4) nourishing the pulp and breaking the brain
After the soybean milk is subjected to a curdling process, keeping the temperature and keeping the soybean milk for 15-20min to further combine protein and a coagulant, and performing 'curing' for stabilization to obtain the uncongealed beancurd, wherein the step of breaking the uncongealed beancurd is to crush the uncongealed beancurd and discharge a part of yellow serofluid to meet the requirement of putting the product into a box, and the 'requirement of putting the product into the box' means that the yellow serofluid accounts for 70-80% of the cerebrum;
5) pouring the brain and squeezing
Filling bean curd jelly in a basin, wherein the wrapping cloth is made of fine cotton cloth, the wrapping cloth and a molding box are placed in the molding box in a 45-degree diagonal form during filling, the bean curd jelly is poured into the molding box, the thickness is consistent, four corners are full, hollow corners cannot be formed, the brain filling amount is properly increased at the center position, the brain filling speed is high, the temperature of the bean curd cannot be reduced excessively, otherwise the molding is influenced, the operation is repeated when one bean curd is poured, the bean curd is squeezed until the brain pouring is finished, the moisture in the bean curd jelly is partially discharged, the moisture requirement of the blank of the dried bean curd is met, the pressure is controlled to be 3-5MPa, and the squeezing time is 40 min;
6) cutting, softening, and steaming
Cutting the squeezed dried bean curd blanks according to the specified required size, soaking the cut dried bean curd blanks in baking soda solution with the water temperature of 70 ℃ and the concentration of 1% for 15min to ensure that the dried bean curd blanks fully absorb alkali liquor to ensure that the texture of the dried bean curd is preliminarily changed, putting the dried bean curd blanks into a high-pressure cooker with the pressure of 0.15MPa and the temperature of 115 ℃ for steaming for 20min after softening, and taking out the dried bean curd blanks;
7) marinating, and making into final product
The steamed dried bean curd blanks are marinated, seasoned and cooled to obtain finished products, the finished products are soft and chewy in taste, chewy, good in chewing experience, soft, fine, chewy and spiced after being placed in the abdomen.
2. The method for producing the crispy dried bean curd according to claim 1, comprising the steps of:
1) soaking, cleaning and impurity removal of soybeans:
selecting 100kg of non-transgenic soybeans which are not damaged by worms and have no mildew and are plump in particles, soaking the soybeans in 300kg of tap water for 12 hours at room temperature of 20 ℃, wherein the soaked soybeans are basically planar on the inner surfaces of bean petals, slightly collapse pits exist, fingers are easy to cut off when being pinched, and the sections are soaked and have no hard cores; the soaked soybeans are washed clean by clean water, so that the acidity of the soaked raw materials is reduced, the acidic soybean soaking water is removed, the sanitary safety of the product is improved, and the product quality is ensured;
2) grinding beans, separating, boiling the pulp, and filtering for the second time:
grinding beans by using a 200-type slurry-residue separator, wherein the fineness of paste is controlled during grinding, bean slices can not be seen by naked eyes, the grinding beans are not coarse when being pinched by hands, no obvious granular sensation is generated, the ground first slurry is named as 'first slurry', the ground bean residues are immersed in water, the mixture is uniformly stirred, the second slurry-residue separation is carried out, the separated soybean milk is named as 'second slurry', and the operation is repeated to obtain 'third slurry'; mixing the above three pastes uniformly, measuring the concentration of 10 ° Brix, and boiling the soybean milk in a pot under steam heating to keep the boiling state of the soybean milk for 4 min;
3) and curdling:
curdling refers to a process of adding coagulator into cooked soybean milk to coagulate soybean milk protein molecules into tofu pudding, 225kg of soybean milk is taken, 9-10 DEG Brix magnesium chloride solution of coagulator is added, the addition amount is 6kg, and the curdling process is as follows: stirring the soybean milk in the soybean milk slurry body from top to bottom along one direction by using a spoon, stirring the soybean milk and adding brine while adding the soybean milk, wherein the slurry body begins to become viscous along with the continuous increase of the addition amount of the brine, the pulp flower quantity is more and more, the pulp flower volume is larger and larger, and when the pulp flower quantity occupies 80% of the slurry body by visual observation and the slurry body obviously becomes viscous, the stirring is stopped, and the curdling is completed;
4) nourishing the pulp and breaking the brain
After the soybean milk is subjected to a curdling process, keeping the temperature and keeping the soybean milk for 18min, further combining protein and a coagulant, and performing 'curing' for stabilization to obtain the uncongealed tofu, wherein the uncongealed tofu is broken by crushing the uncongealed tofu and discharging a part of yellow serofluid to meet the requirement of putting the product into a box;
5) pouring the brain and squeezing
Filling bean curd jelly in a basin, wherein the wrapping cloth is made of fine cotton cloth, the wrapping cloth and a molding box are placed in the molding box in a 45-degree diagonal form during filling, the bean curd jelly is poured into the molding box, the thickness is consistent, four corners are full, hollow corners cannot be formed, the brain filling amount is properly increased at the center position, the brain filling speed is high, the temperature of the bean curd cannot be reduced excessively, otherwise the molding is influenced, the operation is repeated when one bean curd is poured, the bean curd is squeezed until the brain pouring is finished, the moisture in the bean curd jelly is partially discharged, the moisture requirement of the blank of the dried bean curd is met, the pressure is controlled to be 3-5MPa, and the squeezing time is 40 min;
6) cutting, softening, and steaming
Cutting the squeezed dried bean curd blanks according to the specified required size, soaking the cut dried bean curd blanks in baking soda solution with the water temperature of 70 ℃ and the concentration of 1% for 15min to ensure that the dried bean curd blanks fully absorb alkali liquor to ensure that the texture of the dried bean curd is preliminarily changed, putting the dried bean curd blanks into a high-pressure cooker with the pressure of 0.15MPa and the temperature of 115 ℃ for steaming for 20min after softening, and taking out the dried bean curd blanks;
7) marinating, and making into final product
The steamed dried bean curd blanks are marinated, seasoned and cooled to obtain finished products, the finished products are soft and chewy in taste, chewy, good in chewing experience, soft, fine, chewy and spiced after being placed in the abdomen.
3. The method for producing the crispy dried bean curd according to claim 1, wherein the ratio of the "first-pulp" soybeans to water in the step 2) is 1:10-20, and the ratio of the "second-pulp" bean dregs to water is 1: 6-9.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111387296A (en) * | 2020-04-16 | 2020-07-10 | 成都香香嘴豆制品有限公司 | Low-fat dried bean curd and preparation method thereof |
| KR20220043067A (en) | 2020-09-28 | 2022-04-05 | 주식회사 태진지엔에스 | Method for improving the properties of bean-curd using basic substances and prepared bean-curd therefrom |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102715258A (en) * | 2012-05-24 | 2012-10-10 | 苏州金记食品有限公司 | Method for preparing crispy dried bean curd |
| CN107136221A (en) * | 2017-04-10 | 2017-09-08 | 祖名豆制品股份有限公司 | A kind of crispy-skinned beancurd is done |
| CN110024863A (en) * | 2019-03-29 | 2019-07-19 | 河南世通食品有限公司 | A kind of production method that fried bean curd is dry |
-
2019
- 2019-11-27 CN CN201911183255.5A patent/CN110679671A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102715258A (en) * | 2012-05-24 | 2012-10-10 | 苏州金记食品有限公司 | Method for preparing crispy dried bean curd |
| CN107136221A (en) * | 2017-04-10 | 2017-09-08 | 祖名豆制品股份有限公司 | A kind of crispy-skinned beancurd is done |
| CN110024863A (en) * | 2019-03-29 | 2019-07-19 | 河南世通食品有限公司 | A kind of production method that fried bean curd is dry |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111387296A (en) * | 2020-04-16 | 2020-07-10 | 成都香香嘴豆制品有限公司 | Low-fat dried bean curd and preparation method thereof |
| KR20220043067A (en) | 2020-09-28 | 2022-04-05 | 주식회사 태진지엔에스 | Method for improving the properties of bean-curd using basic substances and prepared bean-curd therefrom |
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