CN111802470A - Ringing roll and production method thereof - Google Patents
Ringing roll and production method thereof Download PDFInfo
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- CN111802470A CN111802470A CN202010629172.0A CN202010629172A CN111802470A CN 111802470 A CN111802470 A CN 111802470A CN 202010629172 A CN202010629172 A CN 202010629172A CN 111802470 A CN111802470 A CN 111802470A
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- bean curd
- oil skin
- curd stick
- ringing
- skin
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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
Abstract
The invention discloses a ring roll which comprises a ring roll body, wherein a positioning groove is formed in the surface of the ring roll body, and the surface of the ring roll body is rough. The bean curd stick roll and the production method thereof have the advantages that the surface temperature of slurry is low, the generation speed of bean curd stick oil skin is high, the production speed of the bean curd stick oil skin is improved, the bean curd stick oil skin is fixed by using starch paste on the surface, the bean curd stick oil skin is prevented from being scattered in the frying process, the qualified rate of products is improved, and the bean curd stick roll is convenient for workers to operate.
Description
Technical Field
The invention relates to the technical field of ringing coils, in particular to a ringing coil and a production method thereof.
Background
The fried bean curd stick is a fried bean curd stick fried product, the bean curd stick is a traditional Chinese bean food and is a common food raw material in China, and the fried bean curd stick has a strong bean fragrance and also has a unique taste 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.
The bell roll is a dried bean milk cream skin, the skin is softer, but the traditional processing steps are very complicated,
the operation is very complicated, and because the traditional ringing roll is cylindrical food, the traditional ringing roll is easy to be scattered during processing, and is inconvenient for consumers to use chopsticks to pick up, thereby influencing the appearance and experience during eating.
Disclosure of Invention
Technical problem to be solved
Aiming at the defects of the prior art, the invention provides a ringing roll and a production method thereof, and solves the problems that the ringing roll is a dried bean oil skin, the skin is softer, the traditional processing steps are very complicated, the operation is very complex, and the traditional ringing roll is cylindrical food, so that the ringing roll is easy to be scattered during processing, is inconvenient for consumers to use chopsticks to pick up, and influences the appearance and experience during eating.
(II) technical scheme
In order to achieve the purpose, the invention is realized by the following technical scheme: the utility model provides a ringing roll, includes the ringing roll body, the surface of ringing roll body is provided with the constant head tank, the surface setting of ringing roll body is crude.
The invention also discloses a production method of the ringing roll, which comprises the following steps:
step 1: preparation of food materials and related equipment: cleaning the food materials in a clean food frame, drying in air in a natural dust-free ventilation environment, cleaning and sterilizing related food processing equipment, and putting into service;
step 2: preparation of beans: placing the selected mature soybeans in a clean container, adding 5 times of spring water into the container, adjusting the indoor temperature to 25-30 ℃, and keeping the soybean soaking time for 3 hours;
and step 3: extracting dried bean curd stick oil skin: grinding soaked soybeans in a stone mill, comprehensively collecting milled soybean milk through a stainless steel food bucket, filtering the collected liquid after collection, boiling the sterilized soybean milk filtrate with strong fire, keeping for 10 minutes, then preserving heat with small fire, picking up the bean curd sheet by using a sterilized bamboo rod after the bean curd sheet oil skin on the surface of the soybean milk is formed, and completely collecting the formed bean curd sheet oil skin;
and 4, step 4: basic processing operation of ringing roll: blending 30 g of water and 15 g of starch into starch paste, cleaning and flatly paving the bean curd stick oil skin, slightly rolling up the bean curd stick oil skin from one side of the bean curd stick oil skin, rolling the bean curd stick oil skin into a long strip shape, fixing the rolled bean curd stick oil skin by using the starch paste, and cutting the bean curd stick oil skin into bean curd stick oil skin sections with the length of 12 cm;
and 5: frying the ringing coil: pouring 3 liters of peanut oil into the pot, slowly putting the dried beancurd stick oil skin section into the oil pot when the oil temperature is increased to 120-140 ℃, pressing a positioning groove on the surface of the dried beancurd stick oil skin roll by using a pressure clamp during frying, taking out the dried beancurd stick oil skin roll after the dried beancurd stick oil skin is fried for 3-5 minutes, and draining;
step 6: collecting: and (4) placing the drained bean curd stick oil skin to be the ringing coil, and bagging and transporting the ringing coil after the ringing coil is qualified.
Preferably, in the step 3, the stone mill must be cleaned before working.
Preferably, in the step 3, a stainless steel filter screen is used for filtering.
Preferably, in step 5, the oil pan must be cleaned and wiped dry before frying.
Preferably, in the step 5, the frying process is kept rolling.
Preferably, in step 5, the peanut oil can be replaced by soybean oil.
Preferably, in step 6, sterile vacuum packaging must be used.
(III) advantageous effects
The invention provides a ringing coil and a production method thereof. Compared with the prior art, the method has the following beneficial effects:
(1) the ringing roll and the production method thereof are characterized in that the ringing roll is produced by the following steps: extracting dried bean curd stick oil skin: grinding soaked soybeans in a stone mill, comprehensively collecting milled soybean milk through a stainless steel food bucket, filtering the collected liquid after collection, boiling the sterilized soybean milk filtrate with strong fire, keeping for 10 minutes, then preserving heat with small fire, picking up the bean curd sheet by using a sterilized bamboo rod after the bean curd sheet oil skin on the surface of the soybean milk is formed, and completely collecting the formed bean curd sheet oil skin; and 4, step 4: basic processing operation of ringing roll: the production method comprises the steps of blending 30 g of water and 15 g of starch into starch paste, cleaning and flatly paving the bean curd stick oil skin, slightly rolling up the bean curd stick oil skin from one side of the bean curd stick oil skin, rolling the bean curd stick oil skin into a long strip shape, fixing the rolled bean curd stick oil skin by using the starch paste, cutting the bean curd stick oil skin into bean curd stick oil skin sections with the length of 12 cm, preserving heat by small fire through the combined setting of the step 3 and the step 4, reducing the surface temperature of slurry, increasing the generation speed of the bean curd stick oil skin, improving the production rate of the bean curd stick oil skin, fixing the bean curd stick oil skin by using the starch paste on the surface, avoiding the bean curd stick oil skin from scattering in the frying process, improving the qualification rate of products, and facilitating the operation of workers.
(2) The ringing coil and the production method thereof are characterized in that the ringing coil is produced by the following steps: frying the ringing coil: pouring 3 liters of peanut oil into the pot, slowly putting the dried beancurd stick oil skin section into the oil pot when the oil temperature is increased to 120-140 ℃, pressing a positioning groove on the surface of the dried beancurd stick oil skin roll by using a pressure clamp during frying, taking out the dried beancurd stick oil skin roll after the dried beancurd stick oil skin is fried for 3-5 minutes, and draining; step 6: collecting: the dried bean curd stick oil skin after the draining is placed is the ringing roll, the ringing roll can be bagged and transported after being qualified, the positioning groove is extruded out of the surface of the dried bean curd stick oil skin in the frying process through the combined setting of the step 5 and the step 6, a consumer can conveniently clamp the dried bean curd stick oil skin by using chopsticks, the phenomenon that the ringing roll falls off from the chopsticks when the dried bean curd stick is eaten is avoided, and the edible experience is improved.
(3) The ringing coil and the production method thereof are characterized in that the ringing coil is produced by the following steps of 1: preparation of food materials and related equipment: cleaning the food materials in a clean food frame, drying in air in a natural dust-free ventilation environment, cleaning and sterilizing related food processing equipment, and putting into service; step 2: preparation of beans: placing the selected mature soybeans in a clean container, adding spring water with the volume being 5 times that of the container, adjusting the indoor temperature to 25-30 ℃, keeping the soaking time of the soybeans for 3 hours, and placing the beans in the spring water for soaking through the combined arrangement of the step 1 and the step 2, so that the fragrance of the beans is ensured when the beans are subsequently ground into slurry, the quality of the final ringing roll product is improved, the operation steps are clear, and the execution of workers is facilitated.
Drawings
FIG. 1 is a schematic structural diagram of the present invention.
In the figure, 1, ring roll body; 2. and (6) positioning a groove.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings and 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 fig. 1 and table 1, the embodiment of the present invention provides three technical solutions: a ring roll comprises a ring roll body 1, wherein a positioning groove 2 is arranged on the surface of the ring roll body 1, and the surface of the ring roll body 1 is rough.
The invention also discloses a production method of the ringing coil, and the embodiment of the invention provides three technical schemes: the method specifically comprises the following embodiments:
example 1
Step 1: preparation of food materials and related equipment: cleaning the food materials in a clean food frame, drying in air in a natural dust-free ventilation environment, cleaning and sterilizing related food processing equipment, and putting into service;
step 2: preparation of beans: placing the selected mature soybeans in a clean container, adding 5 times of spring water into the container, adjusting the indoor temperature to 25 ℃, and keeping the soybean soaking time for 3 hours;
and step 3: extracting dried bean curd stick oil skin: grinding soaked soybeans in a stone mill, comprehensively collecting milled soybean milk through a stainless steel food bucket, filtering the collected liquid after collection, boiling the sterilized soybean milk filtrate with strong fire, keeping for 10 minutes, then preserving heat with small fire, picking up the bean curd sheet by using a sterilized bamboo rod after the bean curd sheet oil skin on the surface of the soybean milk is formed, and completely collecting the formed bean curd sheet oil skin;
and 4, step 4: basic processing operation of ringing roll: blending 30 g of water and 15 g of starch into starch paste, cleaning and flatly paving the bean curd stick oil skin, slightly rolling up the bean curd stick oil skin from one side of the bean curd stick oil skin, rolling the bean curd stick oil skin into a long strip shape, fixing the rolled bean curd stick oil skin by using the starch paste, and cutting the bean curd stick oil skin into bean curd stick oil skin sections with the length of 12 cm;
and 5: frying the ringing coil: pouring 3 liters of peanut oil into a pot, slowly putting the dried beancurd stick oil skin section into the oil pot when the oil temperature is increased to 120 ℃, extruding a positioning groove on the surface of the dried beancurd stick oil skin roll by using a pressure clamp during frying, keeping the frying for 3 minutes, fishing out the dried beancurd stick oil skin section, and draining;
step 6: collecting: and (4) placing the drained bean curd stick oil skin to be the ringing coil, and bagging and transporting the ringing coil after the ringing coil is qualified.
Example 2
Step 1: preparation of food materials and related equipment: cleaning the food materials in a clean food frame, drying in air in a natural dust-free ventilation environment, cleaning and sterilizing related food processing equipment, and putting into service;
step 2: preparation of beans: placing the selected mature soybeans in a clean container, adding 5 times of spring water into the container, adjusting the indoor temperature to 27 ℃, and keeping the soybean soaking time for 3 hours;
and step 3: extracting dried bean curd stick oil skin: grinding soaked soybeans in a stone mill, comprehensively collecting milled soybean milk through a stainless steel food bucket, filtering the collected liquid after collection, boiling the sterilized soybean milk filtrate with strong fire, keeping for 10 minutes, then preserving heat with small fire, picking up the bean curd sheet by using a sterilized bamboo rod after the bean curd sheet oil skin on the surface of the soybean milk is formed, and completely collecting the formed bean curd sheet oil skin;
and 4, step 4: basic processing operation of ringing roll: blending 30 g of water and 15 g of starch into starch paste, cleaning and flatly paving the bean curd stick oil skin, slightly rolling up the bean curd stick oil skin from one side of the bean curd stick oil skin, rolling the bean curd stick oil skin into a long strip shape, fixing the rolled bean curd stick oil skin by using the starch paste, and cutting the bean curd stick oil skin into bean curd stick oil skin sections with the length of 12 cm;
and 5: frying the ringing coil: pouring 3 liters of peanut oil into a pot, slowly putting the dried beancurd sheet sections into the oil pot when the oil temperature is increased to 130 ℃, pressing a positioning groove on the surface of the dried beancurd sheet rolls by using a pressure clamp during frying, keeping the frying for 4 minutes, fishing out the dried beancurd sheet rolls, and draining;
step 6: collecting: and (4) placing the drained bean curd stick oil skin to be the ringing coil, and bagging and transporting the ringing coil after the ringing coil is qualified.
Example 3
Step 1: preparation of food materials and related equipment: cleaning the food materials in a clean food frame, drying in air in a natural dust-free ventilation environment, cleaning and sterilizing related food processing equipment, and putting into service;
step 2: preparation of beans: placing the selected mature soybeans in a clean container, adding 5 times of spring water into the container, adjusting the indoor temperature to 30 ℃, and keeping the soybean soaking time for 3 hours;
and step 3: extracting dried bean curd stick oil skin: grinding soaked soybeans in a stone mill, comprehensively collecting milled soybean milk through a stainless steel food bucket, filtering the collected liquid after collection, boiling the sterilized soybean milk filtrate with strong fire, keeping for 10 minutes, then preserving heat with small fire, picking up the bean curd sheet by using a sterilized bamboo rod after the bean curd sheet oil skin on the surface of the soybean milk is formed, and completely collecting the formed bean curd sheet oil skin;
and 4, step 4: basic processing operation of ringing roll: blending 30 g of water and 15 g of starch into starch paste, cleaning and flatly paving the bean curd stick oil skin, slightly rolling up the bean curd stick oil skin from one side of the bean curd stick oil skin, rolling the bean curd stick oil skin into a long strip shape, fixing the rolled bean curd stick oil skin by using the starch paste, and cutting the bean curd stick oil skin into bean curd stick oil skin sections with the length of 12 cm;
and 5: frying the ringing coil: pouring 3 liters of peanut oil into a pot, slowly putting the dried beancurd sheet sections into the oil pot when the oil temperature is increased to 140 ℃, pressing a positioning groove on the surface of the dried beancurd sheet rolls by using a pressure clamp during frying, keeping the frying for 5 minutes, fishing out the dried beancurd sheet rolls, and draining;
step 6: collecting: and (4) placing the drained bean curd stick oil skin to be the ringing coil, and bagging and transporting the ringing coil after the ringing coil is qualified.
Through the combined arrangement of the step 3 and the step 4, the temperature is kept through small fire, the surface temperature of the slurry is lower, the generation speed of the bean curd stick oil skin is higher, the production rate of the bean curd stick oil skin is improved, the surface of the bean curd stick oil skin is fixed by starch paste, the bean curd stick oil skin is prevented from being scattered in the frying process, the qualified rate of products is improved, and the operation of workers is facilitated, through the combined arrangement of the step 5 and the step 6, a positioning groove is extruded out of the surface of the bean curd stick oil skin in the frying process, a consumer can conveniently clamp the bean curd skin by using chopsticks, a bell roll is prevented from falling off between the chopsticks when eating, the eating experience is improved, through the combined arrangement of the step 1 and the step 2, beans are placed into spring water for soaking, the fragrance of the beans when being subsequently ground into the slurry is ensured, the quality of the final bell roll product is improved, the operation steps are clear, and the implementation of the workers is facilitated, in the step 3, the stone mill is required to be cleaned before working, in the step 3, a stainless steel filter screen is used for filtering, in the step 5, the oil pan is required to be cleaned and wiped dry before frying, in the step 5, the oil pan is kept rolling in the frying process, in the step 5, the peanut oil can be replaced by soybean oil, and in the step 6, sterile vacuum packaging is required.
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 ringing coils, after the three ringing coils are subjected to cleaning treatment, the three ringing coils and a common ringing coil are subjected to a comparison experiment of production yield and edible satisfaction rate, and as shown in table 1, laboratory tests show that the lowest production yield in the example is 85%, the highest production yield is 4% higher, the lowest production satisfaction rate is 74% higher, and the highest production satisfaction rate is 5% higher than that in the comparative example.
Table 1: comparison table of production qualification rate and edible satisfaction rate of ringing coils and comparative example
| Comparative example | Example 1 | Example 2 | Example 3 | |
| Percent of pass/%) | 81 | 85 | 88 | 92 |
| Satisfaction rate/%) | 69 | 74 | 79 | 82 |
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 ring roll, comprising a ring roll body (1), characterized in that: the surface of the ring rolling body (1) is provided with a positioning groove (2), and the surface of the ring rolling body (1) is rough.
2. A production method of ringing coils is characterized in that: the method comprises the following steps:
step 1: preparation of food materials and related equipment: cleaning the food materials in a clean food frame, drying in air in a natural dust-free ventilation environment, cleaning and sterilizing related food processing equipment, and putting into service;
step 2: preparation of beans: placing the selected mature soybeans in a clean container, adding 5 times of spring water into the container, adjusting the indoor temperature to 25-30 ℃, and keeping the soybean soaking time for 3 hours;
and step 3: extracting dried bean curd stick oil skin: grinding soaked soybeans in a stone mill, comprehensively collecting milled soybean milk through a stainless steel food bucket, filtering the collected liquid after collection, boiling the sterilized soybean milk filtrate with strong fire, keeping for 10 minutes, then preserving heat with small fire, picking up the bean curd sheet by using a sterilized bamboo rod after the bean curd sheet oil skin on the surface of the soybean milk is formed, and completely collecting the formed bean curd sheet oil skin;
and 4, step 4: basic processing operation of ringing roll: blending 30 g of water and 15 g of starch into starch paste, cleaning and flatly paving the bean curd stick oil skin, slightly rolling up the bean curd stick oil skin from one side of the bean curd stick oil skin, rolling the bean curd stick oil skin into a long strip shape, fixing the rolled bean curd stick oil skin by using the starch paste, and cutting the bean curd stick oil skin into bean curd stick oil skin sections with the length of 12 cm;
and 5: frying the ringing coil: pouring 3 liters of peanut oil into the pot, slowly putting the dried beancurd stick oil skin section into the oil pot when the oil temperature is increased to 120-140 ℃, pressing a positioning groove on the surface of the dried beancurd stick oil skin roll by using a pressure clamp during frying, taking out the dried beancurd stick oil skin roll after the dried beancurd stick oil skin is fried for 3-5 minutes, and draining;
step 6: collecting: and (4) placing the drained bean curd stick oil skin to be the ringing coil, and bagging and transporting the ringing coil after the ringing coil is qualified.
3. The method of claim 2, wherein the step of: in the step 3, the stone mill must be cleaned before working.
4. The method of claim 2, wherein the step of: in the step 3, a stainless steel filter screen is used for filtering.
5. The method of claim 2, wherein the step of: in step 5, the oil pan must be cleaned and wiped dry before frying.
6. The method of claim 2, wherein the step of: in the step 5, the frying process is kept rolling.
7. The method of claim 2, wherein the step of: in said step 5, the peanut oil can be replaced by soybean oil.
8. The method of claim 2, wherein the step of: in said step 6, sterile vacuum packaging must be used.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010629172.0A CN111802470A (en) | 2020-07-03 | 2020-07-03 | Ringing roll and production method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010629172.0A CN111802470A (en) | 2020-07-03 | 2020-07-03 | Ringing roll and production method thereof |
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| Publication Number | Publication Date |
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| CN111802470A true CN111802470A (en) | 2020-10-23 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202010629172.0A Withdrawn CN111802470A (en) | 2020-07-03 | 2020-07-03 | Ringing roll and production method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113796404A (en) * | 2021-08-10 | 2021-12-17 | 北京香豆豆食品有限公司 | Bean fried bread stick and making method thereof |
-
2020
- 2020-07-03 CN CN202010629172.0A patent/CN111802470A/en not_active Withdrawn
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113796404A (en) * | 2021-08-10 | 2021-12-17 | 北京香豆豆食品有限公司 | Bean fried bread stick and making method thereof |
| CN113796404B (en) * | 2021-08-10 | 2023-11-28 | 北京香豆豆食品有限公司 | Bean deep-fried dough sticks and making method thereof |
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Application publication date: 20201023 |