CN111802469A - Method for making mixed bean curd sticks - Google Patents
Method for making mixed bean curd sticks Download PDFInfo
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- CN111802469A CN111802469A CN202010629166.5A CN202010629166A CN111802469A CN 111802469 A CN111802469 A CN 111802469A CN 202010629166 A CN202010629166 A CN 202010629166A CN 111802469 A CN111802469 A CN 111802469A
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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 discloses a method for manufacturing mixed bean curd sticks, which comprises the following steps: step 1: selecting and processing qualified soybeans, and step 2: selecting and processing auxiliary materials, and step 3: peeling soybeans, and step 4: soaking soybeans, and step 5: grinding and boiling soybeans, and step 6: the invention discloses soybean skin boiling operation, and relates to the technical field of dried bean curd stick production. According to the preparation method of the mixed bean curd stick, related nutrients of purple potatoes, black beans and mint are added in the production process of the bean curd stick, the nutrients of the purple potatoes, the black beans and the purple potato starch supplement each other, soybean ketone of beans can influence each other to promote body absorption, and soybean milk can be ground more sufficiently through slow grinding, so that the yield of the bean curd stick is indirectly improved, the soybeans are peeled, effective substances of the soybeans can be fully soaked in water, the soaking efficiency is improved, the peeling operation is simple and convenient, and the bean curd stick is easy to operate by workers.
Description
Technical Field
The invention relates to the technical field of dried bean production, in particular to a method for producing mixed dried bean.
Background
The dried beancurd stick is also called beancurd sheet, is a traditional Chinese bean food, is a common food raw material in China, has strong bean fragrance, and has unique mouthfeel which is not possessed by other bean products. The dried beancurd sticks are yellow and white in color, glossy and transparent, rich in protein and various nutritional ingredients, and can be developed after being soaked in clear water (cool in summer and warm in winter) for 3-5 hours. Can be used for meat, vegetable, cooking, frying, cold mixing, soup and the like, has faint scent and good taste, and has unique flavor for meat and vegetable. The dried bean milk is boiled, and after a period of heat preservation, a layer of film is formed on the surface, and after being picked out, the film sags into branch strips, and then the dried bean milk is obtained. It is similar to the branch of a bamboo, and is called a dried bean. The dried bean curd stick is a product with a certain structure and composed of a soybean protein film and fat. High nutritive value, easy preservation and convenient eating, and is deeply favored by consumers at home and abroad.
Common bean curd sticks are traditional bean products, and in modern abundant nutritional foods, the bean curd sticks are taken as foods, the internal nutritional ingredients of the bean curd sticks are quite single, the pursuit of modern human beings for rich nutrition cannot be met, and the taste of bean curd stick products is quite favored by many people, but the health of the people is very easily influenced after long-term eating, so that a mixed bean curd stick with rich nutrition is urgently needed.
Disclosure of Invention
Technical problem to be solved
Aiming at the defects of the prior art, the invention provides a method for making mixed bean curd sticks, and solves the problems that common bean curd sticks are traditional bean products, in modern abundant nutritional foods, the bean curd sticks are taken as foods, the internal nutritional ingredients of the bean curd sticks are single, the pursuit of modern human beings on rich nutrition cannot be met, a plurality of people love the taste of the bean curd sticks, but the health of the people is easily influenced after long-term eating.
(II) technical scheme
In order to achieve the purpose, the invention is realized by the following technical scheme: mixed bean curd stick production
The method comprises the following steps:
step 1: selecting and treating qualified soybeans: screening soybeans by a color selector, selecting soybeans with full grains, cleaning dust on the surfaces of the soybeans, and then placing the soybeans;
step 2: selecting and processing auxiliary materials: selecting full and round purple potatoes, full black beans and fresh mint leaves, cleaning the purple potatoes, draining the purple potatoes after the cleaning, dripping the juice of the fresh mint leaves after grinding into drinking mineral water, directly putting the black beans into a soybean milk machine to obtain soybean milk, steaming the purple potatoes and grinding into paste;
and step 3: peeling soybeans: coarsely grinding soybeans by using a peeling machine, peeling off soybean hulls, and completely exposing kernels of the mature soybeans;
and 4, step 4: soaking soybeans: cleaning the soaking container, preparing sufficient drinking mineral water, pouring soybeans into the soaking container, adding drinking mineral water with the volume 5 times that of the soybeans, and fully stirring the soaked soybeans for 3-5 minutes by using a stirrer every 30 minutes for soaking for 2-3 hours;
and 5: grinding and boiling soybean: grinding soaked soybeans in a stone mill, adding water while grinding, slowly adding the soybeans into the stone mill, collecting all soybean milk liquid by using a stainless steel barrel, putting the ground soybeans into a soybean milk boiling device, boiling the soybeans, and directly boiling the soybean milk with strong fire;
step 6: soybean skin boiling operation: transferring the boiling slurry into a heat-preserving barrel, preserving heat by using a small fire, pouring the purple sweet potato paste, the black soybean milk and the peppermint water into the soybean slurry, and slowly stirring the soybean slurry by using a stirrer until the mixture is uniformly stirred;
and 7: peeling the dried beancurd sticks: when the temperature is kept at 75-80 ℃, a film is formed in the pot, and the fur can be removed by using the moso bamboo rod;
and 8: baking and drying: and baking and drying the peeled dried beancurd stick skins, and then timely bagging.
Preferably, in the step 5, purified water is used for complete cleaning before the stone mill is used.
Preferably, in the step 5, the stainless steel barrel and the pulp boiling device are disinfected in time after being cleaned by purified water before being used.
Preferably, in the step 5, the power of the big fire is 4500 watts.
Preferably, in the step 6, the small fire power is 800 watts.
Preferably, in step 6, the mixer is a slow mixer, and must be cleaned before use.
Preferably, in step 7, the moso bamboo stems are cleaned with purified water before use, and must be sterilized after cleaning.
Preferably, in step 1, the color selector must be tested for functionality before use.
(III) advantageous effects
The invention provides a method for making mixed bean curd sticks. Compared with the prior art, the method has the following beneficial effects:
(1) the manufacturing method of the mixed bean curd sticks comprises the following steps of: selecting and processing auxiliary materials: selecting full and mellow purple potatoes, full black beans and fresh mint leaves, cleaning the purple potatoes, draining the purple potatoes after washing, dripping juice obtained by grinding the fresh mint leaves into drinking mineral water, directly putting the black beans into a soybean milk machine to obtain soybean milk, steaming the purple potatoes, and grinding the purple potatoes into paste, and step 5: grinding and boiling soybean: grinding soaked soybeans in a stone mill, adding water while grinding, slowly adding the soybeans into the stone mill, collecting all soybean milk liquid by using a stainless steel barrel, putting the ground soybeans into a soybean milk boiling device, boiling the soybeans, and directly boiling the soybean milk with strong fire; step 6: soybean skin boiling operation: the boiling soybean milk is transferred into a heat-preserving barrel, heat preservation operation is carried out on the soybean milk by using small fire, the purple potato paste, the black soybean milk and the mint water are poured into the soybean milk, the soybean milk is slowly stirred by using a stirrer until the mixture is uniformly stirred, and through the operation of the step 2, the step 5 and the step 6, relevant nutrients of purple potato, black soybean and mint are added into the bean curd sticks in the production process, so that the bean curd sticks not only supplement the nutrition of the bean curd sticks, but also the soybean ketone of beans can influence each other with the purple potato paste starch to promote body absorption, and through slow grinding, the soybean milk can be ground more fully, and the yield of the bean curd sticks is indirectly improved.
(2) The manufacturing method of the mixed bean curd sticks comprises the following steps of: peeling soybeans: coarsely grinding soybeans by using a peeling machine, peeling off soybean hulls, and completely exposing kernels of the mature soybeans; and 4, step 4: soaking soybeans: after cleaning the soaking container, preparing sufficient drinking mineral water, pouring soybeans into the soaking container, adding drinking mineral water with the volume 5 times that of the soybeans, fully stirring the soaked soybeans for 3-5 minutes by using a stirrer every 30 minutes during soaking, soaking for 2-3 hours, and performing combined setting of the step 3 and the step 4 to peel the soybeans, so that effective substances of the soybeans can be completely soaked in water, the soaking efficiency is improved, the peeling operation is simple and convenient, the soybean soaking machine is easy to operate by workers, the soybeans can be effectively prevented from being soaked in water due to stirring during soaking, and the soaking efficiency is ensured.
(3) The manufacturing method of the mixed bean curd sticks comprises the following steps: peeling the dried beancurd sticks: when the temperature is kept at 75-80 ℃, a film is formed in the pot, and the fur can be removed by using the moso bamboo rod; and 8: baking and drying: the dried beancurd stick skin after being peeled off is baked and dried and then is bagged in time, and the temperature of soybean milk is unchanged when the skin is peeled off through the combined setting of the step 7 and the step 8, so that the skin of the soybean milk can be effectively and stably peeled off, the peeling efficiency is improved, and the drying time of the dried beancurd stick is greatly shortened and the physical strength of workers is saved by baking and replacing drying.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the attached tables in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Referring to table 1, the embodiment of the present invention provides three technical solutions: the preparation method of the mixed bean curd sticks specifically comprises the following embodiments:
example 1
Step 1: selecting and treating qualified soybeans: screening soybeans by a color selector, selecting soybeans with full grains, cleaning dust on the surfaces of the soybeans, and then placing the soybeans;
step 2: selecting and processing auxiliary materials: selecting full and round purple potatoes, full black beans and fresh mint leaves, cleaning the purple potatoes, draining the purple potatoes after the cleaning, dripping the juice of the fresh mint leaves after grinding into drinking mineral water, directly putting the black beans into a soybean milk machine to obtain soybean milk, steaming the purple potatoes and grinding into paste;
and step 3: peeling soybeans: coarsely grinding soybeans by using a peeling machine, peeling off soybean hulls, and completely exposing kernels of the mature soybeans;
and 4, step 4: soaking soybeans: cleaning the soaking container, preparing sufficient drinking mineral water, pouring soybeans into the soaking container, adding drinking mineral water with the volume 5 times that of the soybeans, and fully stirring the soaked soybeans for 3 minutes by using a stirrer every 30 minutes for soaking for 2 hours;
and 5: grinding and boiling soybean: grinding soaked soybeans in a stone mill, adding water while grinding, slowly adding the soybeans into the stone mill, collecting all soybean milk liquid by using a stainless steel barrel, putting the ground soybeans into a soybean milk boiling device, boiling the soybeans, and directly boiling the soybean milk with strong fire;
step 6: soybean skin boiling operation: transferring the boiling slurry into a heat-preserving barrel, preserving heat by using a small fire, pouring the purple sweet potato paste, the black soybean milk and the peppermint water into the soybean slurry, and slowly stirring the soybean slurry by using a stirrer until the mixture is uniformly stirred;
and 7: peeling the dried beancurd sticks: when the temperature is kept at 75 ℃, a film is formed in the pot, and the fur can be removed by using the moso bamboo rod;
and 8: baking and drying: and baking and drying the peeled dried beancurd stick skins, and then timely bagging.
Example 2
Step 1: selecting and treating qualified soybeans: screening soybeans by a color selector, selecting soybeans with full grains, cleaning dust on the surfaces of the soybeans, and then placing the soybeans;
step 2: selecting and processing auxiliary materials: selecting full and round purple potatoes, full black beans and fresh mint leaves, cleaning the purple potatoes, draining the purple potatoes after the cleaning, dripping the juice of the fresh mint leaves after grinding into drinking mineral water, directly putting the black beans into a soybean milk machine to obtain soybean milk, steaming the purple potatoes and grinding into paste;
and step 3: peeling soybeans: coarsely grinding soybeans by using a peeling machine, peeling off soybean hulls, and completely exposing kernels of the mature soybeans;
and 4, step 4: soaking soybeans: cleaning the soaking container, preparing sufficient drinking mineral water, pouring soybeans into the soaking container, adding drinking mineral water with the volume 5 times that of the soybeans, and fully stirring the soaked soybeans for 4 minutes by using a stirrer every 30 minutes for soaking for 2.5 hours;
and 5: grinding and boiling soybean: grinding soaked soybeans in a stone mill, adding water while grinding, slowly adding the soybeans into the stone mill, collecting all soybean milk liquid by using a stainless steel barrel, putting the ground soybeans into a soybean milk boiling device, boiling the soybeans, and directly boiling the soybean milk with strong fire;
step 6: soybean skin boiling operation: transferring the boiling slurry into a heat-preserving barrel, preserving heat by using a small fire, pouring the purple sweet potato paste, the black soybean milk and the peppermint water into the soybean slurry, and slowly stirring the soybean slurry by using a stirrer until the mixture is uniformly stirred;
and 7: peeling the dried beancurd sticks: when the temperature is kept at 78 ℃, a film is formed in the pot, and the fur can be removed by using the moso bamboo rod;
and 8: baking and drying: and baking and drying the peeled dried beancurd stick skins, and then timely bagging.
Example 3
Step 1: selecting and treating qualified soybeans: screening soybeans by a color selector, selecting soybeans with full grains, cleaning dust on the surfaces of the soybeans, and then placing the soybeans;
step 2: selecting and processing auxiliary materials: selecting full and round purple potatoes, full black beans and fresh mint leaves, cleaning the purple potatoes, draining the purple potatoes after the cleaning, dripping the juice of the fresh mint leaves after grinding into drinking mineral water, directly putting the black beans into a soybean milk machine to obtain soybean milk, steaming the purple potatoes and grinding into paste;
and step 3: peeling soybeans: coarsely grinding soybeans by using a peeling machine, peeling off soybean hulls, and completely exposing kernels of the mature soybeans;
and 4, step 4: soaking soybeans: cleaning the soaking container, preparing sufficient drinking mineral water, pouring soybeans into the soaking container, adding drinking mineral water with the volume 5 times that of the soybeans, and fully stirring the soaked soybeans for 5 minutes by using a stirrer every 30 minutes for soaking for 3 hours;
and 5: grinding and boiling soybean: grinding soaked soybeans in a stone mill, adding water while grinding, slowly adding the soybeans into the stone mill, collecting all soybean milk liquid by using a stainless steel barrel, putting the ground soybeans into a soybean milk boiling device, boiling the soybeans, and directly boiling the soybean milk with strong fire;
step 6: soybean skin boiling operation: transferring the boiling slurry into a heat-preserving barrel, preserving heat by using a small fire, pouring the purple sweet potato paste, the black soybean milk and the peppermint water into the soybean slurry, and slowly stirring the soybean slurry by using a stirrer until the mixture is uniformly stirred;
and 7: peeling the dried beancurd sticks: when the temperature is kept at 80 ℃, a film is formed in the pot, and the fur can be removed by using the moso bamboo rod;
and 8: baking and drying: and baking and drying the peeled dried beancurd stick skins, and then timely bagging.
Through the operations of the step 2, the step 5 and the step 6, related nutrients of purple potatoes, black beans and mint are added in the production process of the dried beancurd sticks, the nutrients of the soybeans are supplemented, the soy bean ketone of beans can influence with the purple potato starch paste to promote body absorption, the soybean milk can be ground more fully through slow grinding, the yield of the dried beancurd sticks is indirectly improved, the soybeans are peeled through the combined arrangement of the step 3 and the step 4, all effective substances of the soybeans can be soaked in water, the soaking efficiency is improved, the peeling operation is simple and convenient, the operation of workers is easy, the soybeans are stirred during soaking, the soybeans accumulated at the bottom can be effectively prevented from being soaked through the water, the soaking efficiency is ensured, and the temperature of the soybean milk is not changed during peeling through the combined arrangement of the step 7 and the step 8, can be effectively stable take off the skin to thick liquid, the efficiency of taking off the skin is improved, and replace the sunning through toasting, great shortening dried bean curd stick dry time, staff's physical power has been saved, in step 5, must use the pure water to carry out comprehensive cleanness before the stone mill uses, in step 5, use the pure water to clean the back must in time disinfection processing before stainless steel bucket and the thick liquid equipment of cooking use, in step 5, big fire power is 4500 watts, in step 6, little fire power is 800 watts, in step 6, the mixer is slow speed mixer, and must pass through cleaning before using, in step 7, use the pure water clean before the bamboo feather pole uses, and must disinfect after the cleanness, in step 1, must test the function before the look selection machine uses.
And those not described in detail in this specification are well within the skill of those in the art.
Comparative experiment
According to claim 1, an existing manufacturer can produce three kinds of mixed bean curd sticks, after the three kinds of mixed bean curd sticks are subjected to cleaning treatment, comparison experiments of nutrient absorption time and quality guarantee period are carried out on the three kinds of mixed bean curd sticks and common bean curd sticks, as shown in table 1, laboratory tests show that 6.5 hours which are the longest in absorption time in the embodiment are shortened, 1.5 hours are shortened, the quality guarantee period is 35 days, and 31 days of the comparison example are prolonged by 4 days.
Table 1: comparison table of nutrient absorption time and quality guarantee period of mixed dried beancurd sticks and comparative examples
| Comparative example | Example 1 | Example 2 | Example 3 | |
| Absorption time/hour | 8 | 6.5 | 6.2 | 5.8 |
| Shelf life/day | 31 | 35 | 38 | 42 |
It is noted that, herein, relational terms such as first and second, and the like may be used solely to distinguish one entity or action from another entity or action without necessarily requiring or implying any actual such relationship or order between such entities or actions. Also, the terms "comprises," "comprising," or any other variation thereof, are intended to cover a non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements does not include only those elements but may include other elements not expressly listed or inherent to such process, method, article, or apparatus.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (8)
1. A method for making mixed bean curd sticks is characterized in that: the method comprises the following steps:
step 1: selecting and treating qualified soybeans: screening soybeans by a color selector, selecting soybeans with full grains, cleaning dust on the surfaces of the soybeans, and then placing the soybeans;
step 2: selecting and processing auxiliary materials: selecting full and round purple potatoes, full black beans and fresh mint leaves, cleaning the purple potatoes, draining the purple potatoes after the cleaning, dripping the juice of the fresh mint leaves after grinding into drinking mineral water, directly putting the black beans into a soybean milk machine to obtain soybean milk, steaming the purple potatoes and grinding into paste;
and step 3: peeling soybeans: coarsely grinding soybeans by using a peeling machine, peeling off soybean hulls, and completely exposing kernels of the mature soybeans;
and 4, step 4: soaking soybeans: cleaning the soaking container, preparing sufficient drinking mineral water, pouring soybeans into the soaking container, adding drinking mineral water with the volume 5 times that of the soybeans, and fully stirring the soaked soybeans for 3-5 minutes by using a stirrer every 30 minutes for soaking for 2-3 hours;
and 5: grinding and boiling soybean: grinding soaked soybeans in a stone mill, adding water while grinding, slowly adding the soybeans into the stone mill, collecting all soybean milk liquid by using a stainless steel barrel, putting the ground soybeans into a soybean milk boiling device, boiling the soybeans, and directly boiling the soybean milk with strong fire;
step 6: soybean skin boiling operation: transferring the boiling slurry into a heat-preserving barrel, preserving heat by using a small fire, pouring the purple sweet potato paste, the black soybean milk and the peppermint water into the soybean slurry, and slowly stirring the soybean slurry by using a stirrer until the mixture is uniformly stirred;
and 7: peeling the dried beancurd sticks: when the temperature is kept at 75-80 ℃, a film is formed in the pot, and the fur can be removed by using the moso bamboo rod;
and 8: baking and drying: and baking and drying the peeled dried beancurd stick skins, and then timely bagging.
2. The method for making the mixed bean curd sticks as claimed in claim 1, which is characterized in that: in the step 5, purified water is required to be used for complete cleaning before the stone mill is used.
3. The method for making the mixed bean curd sticks as claimed in claim 1, which is characterized in that: in the step 5, the stainless steel barrel and the pulp boiling equipment are cleaned by purified water before use and then need to be disinfected in time.
4. The method for making the mixed bean curd sticks as claimed in claim 1, which is characterized in that: in the step 5, the power of the big fire is 4500 watts.
5. The method for making the mixed bean curd sticks as claimed in claim 1, which is characterized in that: in the step 6, the small fire power is 800 watts.
6. The method for making the mixed bean curd sticks as claimed in claim 1, which is characterized in that: in step 6, the mixer is a slow mixer, and must be cleaned before use.
7. The method for making the mixed bean curd sticks as claimed in claim 1, which is characterized in that: in step 7, the moso bamboo stems are cleaned with purified water before use and must be sterilized after cleaning.
8. The method for making the mixed bean curd sticks as claimed in claim 1, which is characterized in that: in step 1, the color selector must be tested for functionality before use.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010629166.5A CN111802469A (en) | 2020-07-03 | 2020-07-03 | Method for making mixed bean curd sticks |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010629166.5A CN111802469A (en) | 2020-07-03 | 2020-07-03 | Method for making mixed bean curd sticks |
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| CN111802469A true CN111802469A (en) | 2020-10-23 |
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| CN202010629166.5A Withdrawn CN111802469A (en) | 2020-07-03 | 2020-07-03 | Method for making mixed bean curd sticks |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112806532A (en) * | 2021-01-08 | 2021-05-18 | 广西武宣农家富食品有限公司 | Preparation process of folium artemisiae argyi dried bean curd sticks |
| CN112826034A (en) * | 2021-01-08 | 2021-05-25 | 广西武宣农家富食品有限公司 | Preparation process of black bean sesame bean curd sticks |
| CN113180193A (en) * | 2021-05-28 | 2021-07-30 | 伍家豪 | Preparation formula and preparation method of beef dried bean curd sticks |
| CN115226847A (en) * | 2022-08-03 | 2022-10-25 | 赣州赣有才食品有限公司 | Preparation process of dried beancurd sticks with food therapy effect |
| CN115812910A (en) * | 2022-09-08 | 2023-03-21 | 江西鑫梦源大豆制品有限公司 | Method and equipment for processing fresh dried beancurd sticks |
-
2020
- 2020-07-03 CN CN202010629166.5A patent/CN111802469A/en not_active Withdrawn
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112806532A (en) * | 2021-01-08 | 2021-05-18 | 广西武宣农家富食品有限公司 | Preparation process of folium artemisiae argyi dried bean curd sticks |
| CN112826034A (en) * | 2021-01-08 | 2021-05-25 | 广西武宣农家富食品有限公司 | Preparation process of black bean sesame bean curd sticks |
| CN113180193A (en) * | 2021-05-28 | 2021-07-30 | 伍家豪 | Preparation formula and preparation method of beef dried bean curd sticks |
| CN115226847A (en) * | 2022-08-03 | 2022-10-25 | 赣州赣有才食品有限公司 | Preparation process of dried beancurd sticks with food therapy effect |
| CN115812910A (en) * | 2022-09-08 | 2023-03-21 | 江西鑫梦源大豆制品有限公司 | Method and equipment for processing fresh dried beancurd sticks |
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Application publication date: 20201023 |