CN111557345A - Dried bean curd making process capable of replacing raw materials of sandwich food layer - Google Patents
Dried bean curd making process capable of replacing raw materials of sandwich food layer Download PDFInfo
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- CN111557345A CN111557345A CN202010510886.XA CN202010510886A CN111557345A CN 111557345 A CN111557345 A CN 111557345A CN 202010510886 A CN202010510886 A CN 202010510886A CN 111557345 A CN111557345 A CN 111557345A
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- Prior art keywords
- bean curd
- dried bean
- sandwich
- raw material
- layer
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- 235000013527 bean curd Nutrition 0.000 title claims abstract description 132
- 239000002994 raw material Substances 0.000 title claims abstract description 52
- 238000000034 method Methods 0.000 title claims abstract description 32
- 235000013305 food Nutrition 0.000 title claims abstract description 24
- 238000005520 cutting process Methods 0.000 claims abstract description 8
- 235000015110 jellies Nutrition 0.000 claims abstract description 6
- 239000008274 jelly Substances 0.000 claims abstract description 6
- 238000003825 pressing Methods 0.000 claims abstract description 5
- 235000019606 astringent taste Nutrition 0.000 claims description 9
- 235000015223 cooked beef Nutrition 0.000 claims description 5
- 239000000463 material Substances 0.000 claims description 5
- 238000011049 filling Methods 0.000 claims description 4
- 241000411851 herbal medicine Species 0.000 claims description 4
- 235000015090 marinades Nutrition 0.000 claims description 2
- 235000019640 taste Nutrition 0.000 abstract description 11
- 238000004519 manufacturing process Methods 0.000 abstract description 7
- 239000000796 flavoring agent Substances 0.000 abstract description 5
- 235000019634 flavors Nutrition 0.000 abstract description 5
- 238000000465 moulding Methods 0.000 abstract description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 13
- 239000002002 slurry Substances 0.000 description 7
- 235000010469 Glycine max Nutrition 0.000 description 6
- 244000068988 Glycine max Species 0.000 description 6
- 230000000052 comparative effect Effects 0.000 description 5
- 239000004744 fabric Substances 0.000 description 4
- 239000008267 milk Substances 0.000 description 4
- 235000013336 milk Nutrition 0.000 description 4
- 210000004080 milk Anatomy 0.000 description 4
- 235000011962 puddings Nutrition 0.000 description 4
- 238000000227 grinding Methods 0.000 description 3
- 238000002791 soaking Methods 0.000 description 3
- TWRXJAOTZQYOKJ-UHFFFAOYSA-L Magnesium chloride Chemical compound [Mg+2].[Cl-].[Cl-] TWRXJAOTZQYOKJ-UHFFFAOYSA-L 0.000 description 2
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 2
- 238000009835 boiling Methods 0.000 description 2
- 238000001035 drying Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000001914 filtration Methods 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 238000003892 spreading Methods 0.000 description 2
- 241001131796 Botaurus stellaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000012267 brine Substances 0.000 description 1
- 238000010835 comparative analysis Methods 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 238000010981 drying operation Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000005484 gravity Effects 0.000 description 1
- 229910001629 magnesium chloride Inorganic materials 0.000 description 1
- 238000005192 partition Methods 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 238000007493 shaping process Methods 0.000 description 1
- 239000002893 slag Substances 0.000 description 1
- 229910000029 sodium carbonate Inorganic materials 0.000 description 1
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 description 1
- 238000007711 solidification Methods 0.000 description 1
- 230000008023 solidification Effects 0.000 description 1
- 239000004575 stone Substances 0.000 description 1
- 238000002560 therapeutic procedure Methods 0.000 description 1
- 239000000341 volatile oil 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
The invention discloses a dried bean curd making process capable of replacing a sandwich food layer raw material, which comprises the following steps: (1) making a sandwich raw material of the dried bean curd; (2) placing the sandwich raw material of the dried bean curd on the surface of the dried bean curd, then laying a layer of bean curd jelly on the sandwich raw material of the dried bean curd, cutting the sandwich layer when the bean curd is to be molded at 65-70 ℃, and then pressing and molding. According to the technical scheme, in the blank-wrapping operation of the sandwiched dried bean curd manufacturing process, the temperature and the humidity are adjusted, the dried bean curd is cut and then the sandwiched raw materials of the dried bean curd are placed under the condition that the temperature is 65-70 ℃ and the humidity is 60-75% under the state that the bean curd is formed, and then the dried bean curd is subjected to pressure forming, so that the sandwiched raw materials are completely wrapped by the dried bean curd on the upper side and the lower side, the sandwich and the dried bean curd are completely fused, the taste is improved, the process is simplified, the raw materials of the sandwiched food layer can be replaced according to the needs of consumers, the sandwiched dried bean curd with various flavors is manufactured, and the requirements of the consumers are met.
Description
Technical Field
The invention belongs to the technical field of bean product processing, and particularly relates to a dried bean curd making process capable of replacing a sandwich food layer raw material.
Background
The bean curd has a history of more than two thousand years in China, because fresh bean curd is not beneficial to preservation, people further process the bean curd into dried bean curd, nowadays, the dried bean curd in various places has various varieties and various styles, and comprises dried bean curd with various tastes.
Meanwhile, in the existing production process of the sandwich dried bean curd, the sandwich raw materials of the dried bean curd are mixed with the taste of the dried bean curd, and the taste is poor.
Based on the problems, the technology for making the dried bean curd with the replaceable sandwich food layer raw material is researched and designed.
Disclosure of Invention
The invention aims to: the production process of the dried bean curd with the replaceable sandwich food layer raw material is provided, in the blank-wrapping operation, when the temperature is 65-70 ℃ and the humidity is 60-75 bean curd is to be formed, the dried bean curd is cut and placed in the sandwich layer and then is subjected to pressure forming, so that the sandwich food layer can be completely coated by the dried bean curd on the upper side and the lower side, and the technical problems that the sandwich dried bean curd in the existing preparation process is poor in taste, the water content of the sandwich raw material is light, the sandwich raw material absorbs astringent water of the bean curd in the squeezing process, the taste of a finished product is poor, the original taste of the sandwich raw material cannot be reflected and the like are solved.
In order to achieve the purpose, the invention adopts the technical scheme that: a making process of dried bean curd with replaceable sandwich food layer raw materials comprises the following steps:
(1) making a sandwich raw material of the dried bean curd;
(2) placing the sandwich raw material of the dried bean curd on the surface of the dried bean curd, then laying a layer of bean curd jelly on the sandwich raw material of the dried bean curd, cutting the sandwich layer when the bean curd with the humidity of 60-75% is ready to be formed at 65-70 ℃, and then pressing and forming.
In the technical scheme, in the manufacturing process of the sandwich dried bean curd, the sandwich raw materials of the manufactured dried bean curd are smashed and then added into the cooked slurry, and then sodium carbonate is used for solidification and shaping, so that the prepared sandwich dried bean curd has the defects of uneven surface and the like;
when the bean curd is formed, the sandwich raw material is placed on the surface of the dried bean curd, a layer of bean curd jelly is laid on the sandwich raw material for squeezing, the bean curd on the upper layer cannot be bonded with the bean curd because the bean curd on the bottom layer is formed, the surface of the dried bean curd after blank taking has obvious cracks, the appearance is influenced, and the upper layer and the lower layer are scattered in the marinating process.
Readjusting, cutting and placing the sandwich layer and then carrying out pressure forming under the condition that the bean curd is to be formed at the temperature of 65-70 ℃, wherein the shape of the dried bean curd is not damaged, the sandwich layer is not scattered, no obvious crack is formed on the surface of the dried bean curd, and the dried bean curd has normal appearance and no damage after marinating and drying. However, because the specific gravity of the water of the sandwich raw material is lighter, the sandwich raw material absorbs part of astringent water of the bean curd in the squeezing process, the taste of the finished product is not good, and the original position of the sandwich raw material cannot be reflected.
The temperature and the humidity of the dried bean curd need to be further adjusted and controlled, namely in the blank wrapping process, the temperature is 65-70 ℃, the humidity is 60-75%, the bean curd is cut and put in the sandwich food layer under the state that the bean curd is formed, and then the sandwich food layer is subjected to pressure forming.
Further, in the step (2), after the pressure forming, the operations of removing the astringent taste and marinating are sequentially carried out.
Further, the marinating operation is carried out by using brine decocted by Chinese herbal medicines.
Removing astringent taste, increasing and decreasing flexibility, and removing beany flavor and astringent taste before marinating process, and marinating with bittern decocted with Chinese herbal medicine to make dried bean curd have health promotion and dietotherapy effects.
Furthermore, the filling raw material of the dried bean curd is cooked beef.
Compared with the prior art, the invention has the advantages that:
1) according to the technical scheme, in the blank-wrapping operation of the sandwiched dried bean curd manufacturing process, the temperature and the humidity are adjusted, the dried bean curd is cut and then the sandwiched raw materials of the dried bean curd are put under the condition that the temperature is 65-70 ℃ and the humidity is 60-75% under the state that the bean curd is formed, and then the dried bean curd is subjected to pressure forming, so that the sandwiched raw materials are completely wrapped by the dried bean curd on the upper side and the lower side, the sandwich and the dried bean curd are completely fused, the taste is improved, the process is simplified, the raw materials of the sandwiched food layer can be replaced according to the needs of consumers, the sandwiched dried bean curd with various flavors is manufactured, and the requirements of the consumers are met.
2) In the specific process for making the sandwich dried bean curd in the technical scheme, the astringency is removed before the marinating process, and the beany flavor and the astringent taste are removed.
3) In the marinating process in the technical scheme, the marinade decocted by Chinese herbal medicines is adopted for marinating, so that the prepared dried bean curd has the health-care and food therapy effects.
Detailed Description
The present invention will be further explained below.
Example 1:
a making process of dried bean curd with replaceable sandwich food layer raw materials comprises the following operation steps:
(1) making a sandwich raw material of the dried bean curd, in particular to cooked beef;
(2) placing a dried bean curd sandwich raw material on the surface of dried bean curd, then laying a layer of tofu pudding on the dried bean curd sandwich raw material, cutting the sandwich layer when the temperature is 65 ℃ and the humidity is 60% and the bean curd is to be molded, and then pressing and molding;
(3) after pressure forming, the operations of removing astringent taste and marinating are carried out in sequence.
Example 2:
a making process of dried bean curd with replaceable sandwich food layer raw materials comprises the following operation steps:
(1) making a sandwich raw material of the dried bean curd, in particular to cooked beef;
(2) placing a dried bean curd sandwich raw material on the surface of dried bean curd, then laying a layer of tofu pudding on the dried bean curd sandwich raw material, cutting the sandwich layer when the bean curd is to be molded at the temperature of 70 ℃ and the humidity of 70%, and then molding under pressure;
(3) after pressure forming, the operations of removing astringent taste and marinating are carried out in sequence.
Example 3:
a making process of dried bean curd with replaceable sandwich food layer raw materials comprises the following operation steps:
(1) making a sandwich raw material of the dried bean curd, in particular to cooked beef;
(2) placing a dried bean curd sandwich raw material on the surface of dried bean curd, then laying a layer of bean curd jelly on the dried bean curd sandwich raw material, cutting the sandwich layer when the bean curd with the temperature of 68 ℃ and the humidity of 75% is to be molded, and then pressing and molding;
(3) after pressure forming, the operations of removing astringent taste and marinating are carried out in sequence.
In the above embodiment, the following operations are also required before the blank wrapping operation:
soaking: soaking the selected soybean in spring water until the soybean fully absorbs water and expands;
grinding: draining the soaking water, adding clear water, grinding with stone, grinding into slurry, and filtering to obtain raw slurry;
boiling the soybean milk: adding 20% of spring water into the ground raw slurry, boiling the mixture in a pot, filtering the mixture, removing slag and taking the slurry;
curdling: when the temperature of the pulp is 60-70 ℃, using edible magnesium chloride to perform curdling, and stopping curdling when the pulp has beancurd flakes with the diameter of 1-2.5 cm;
squatting slurry: covering the curdled soybean milk for 10-30min, separating the tofu pudding and the mixed soybean milk water, settling, removing 20% of the mixed soybean milk water, and cutting the tofu pudding after squat.
And after the squatting slurry operation, the blank wrapping, pressure forming, astringent removing and marinating operations are sequentially carried out.
After the marinating operation, drying operation is carried out,
uniformly spreading the marinated sandwich bean curd briquettes on a spreading sieve, drying, and baking in a baking oven at 70-80 deg.C for 30 min;
mixing materials: and (5) mixing the dried and cooled sandwich bean curd blank blocks with the fragrant oil material to finish the production of the sandwich dried bean curd.
Comparative example 1:
in the blank wrapping operation of the sandwich dried bean curd, when the bean curd is to be formed, a sandwich raw material is placed on the bean curd, and a layer of bean curd jelly is laid on the upper surface of the sandwich raw material and then is subjected to pressure forming.
The rest of the operation was the same as in examples 1 to 3 described above.
Comparative example 2:
in the blank wrapping operation of the sandwich dried bean curd, wrapping cloth is laid on a partition board, bean curd is uniformly sprinkled on the wrapping cloth, the bean curd is wrapped layer by layer, then the cloth is tightly wrapped and stood still, when the bean curd is slowly infiltrated until the bean curd is formed, the formed bean curd is cut into square bean curd blocks under the temperature condition of 60-75 ℃, then the bean curd blocks are transversely cut by a knife to be divided into an upper layer and a lower layer, a sandwich food layer is arranged on the upper surface of the lower layer of the bean curd blocks, then the upper layer and the lower layer are aligned and folded, and then the cloth is tightly wrapped, so that the sandwich dried bean curd is prepared.
The remaining procedure was the same as in examples 1-3 above.
The sandwich dried bean curd prepared in examples 1 to 3 and comparative examples 1 to 2 was subjected to the following comparison items, as shown in Table 1 below:
among the test items in Table 1, the test was carried out in accordance with the Q/GML 0001S-2016 Standard, and the moisture content Standard requires: the water content is less than or equal to 60g/100g, and analysis shows that the examples 1-3 reach the standard, and the water content control is obviously superior to that of comparative examples 1 and 2.
And the examples 1-3 have obvious advantages compared with the comparative examples 1-2 in the detection of protein, edible salt and other items.
It can be known from the above comparative analysis that, in the blank wrapping operation of the production process of the sandwich dried bean curd in examples 1 to 3, bean curd is cut and put in the sandwich food layer under the conditions of the temperature of 65 to 70 ℃ and the humidity of 60 to 75 percent, and then the bean curd is subjected to pressure forming, so that the sandwich raw material of the dried bean curd is completely covered by the dried bean curd on the upper side and the lower side, the sandwich layer and the bean curd layer are completely fused together, the taste is enhanced, in the whole blank wrapping process, the process is simple, the raw material of the sandwich food layer is not limited, and can be replaced according to the taste requirements of consumers, so that the sandwich dried bean curd with different flavors can be produced, and the requirements of different consumers can be met.
The making process of the dried bean curd with the replaceable sandwich food layer raw material provided by the invention is described in detail, a specific example is applied in the process to explain the principle and the implementation mode of the invention, and the description of the example is only used for helping to understand the method and the core idea of the invention; while the invention has been described in detail and with reference to specific embodiments thereof, it will be apparent to one skilled in the art that various changes in form and detail may be made therein without departing from the spirit and scope of the invention as defined by the appended claims.
Claims (4)
1. A making process of dried bean curd with replaceable sandwich food layer raw materials is characterized by comprising the following steps: the method comprises the following steps:
(1) making a sandwich raw material of the dried bean curd;
(2) placing the sandwich raw material of the dried bean curd on the surface of the dried bean curd, then laying a layer of bean curd jelly on the sandwich raw material of the dried bean curd, cutting the sandwich layer when the bean curd with the humidity of 60-75% is ready to be formed at 65-70 ℃, and then pressing and forming.
2. The process for making dried bean curd with replaceable filling food layer material according to claim 1, wherein the process comprises the following steps: and (3) in the step (2), after pressure forming, sequentially performing astringency removal and marinating operation.
3. The process for making dried bean curd with replaceable filling food layer material according to claim 1, wherein the process comprises the following steps: the marinating operation adopts the marinade decocted by Chinese herbal medicines for decoction.
4. The process for making dried bean curd with replaceable filling food layer material according to claim 2, wherein: the raw material of the dried bean curd sandwich is cooked beef.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010510886.XA CN111557345A (en) | 2020-06-08 | 2020-06-08 | Dried bean curd making process capable of replacing raw materials of sandwich food layer |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010510886.XA CN111557345A (en) | 2020-06-08 | 2020-06-08 | Dried bean curd making process capable of replacing raw materials of sandwich food layer |
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| Publication Number | Publication Date |
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| CN111557345A true CN111557345A (en) | 2020-08-21 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202010510886.XA Pending CN111557345A (en) | 2020-06-08 | 2020-06-08 | Dried bean curd making process capable of replacing raw materials of sandwich food layer |
Country Status (1)
| Country | Link |
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| CN (1) | CN111557345A (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN88102911A (en) * | 1988-05-13 | 1988-11-09 | 张康德 | The processing method of sandwich (layer) sponge bean curd |
| JPH0566A (en) * | 1991-06-21 | 1993-01-08 | Kanebo Ltd | Processed soybean food and its production |
| CN104322711A (en) * | 2014-11-24 | 2015-02-04 | 宜宾市南溪区郭氏明丽食品有限公司 | Preparation method of sandwich dried bean curd |
| CN104351352A (en) * | 2014-10-21 | 2015-02-18 | 韩忠敏 | Manufacturing method of handmade dried bean curd with filling and dried bean curd product |
-
2020
- 2020-06-08 CN CN202010510886.XA patent/CN111557345A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN88102911A (en) * | 1988-05-13 | 1988-11-09 | 张康德 | The processing method of sandwich (layer) sponge bean curd |
| JPH0566A (en) * | 1991-06-21 | 1993-01-08 | Kanebo Ltd | Processed soybean food and its production |
| CN104351352A (en) * | 2014-10-21 | 2015-02-18 | 韩忠敏 | Manufacturing method of handmade dried bean curd with filling and dried bean curd product |
| CN104322711A (en) * | 2014-11-24 | 2015-02-04 | 宜宾市南溪区郭氏明丽食品有限公司 | Preparation method of sandwich dried bean curd |
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Application publication date: 20200821 |
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