CN111919900A - Dried bean curd making process - Google Patents
Dried bean curd making process Download PDFInfo
- Publication number
- CN111919900A CN111919900A CN201910418098.5A CN201910418098A CN111919900A CN 111919900 A CN111919900 A CN 111919900A CN 201910418098 A CN201910418098 A CN 201910418098A CN 111919900 A CN111919900 A CN 111919900A
- Authority
- CN
- China
- Prior art keywords
- soybeans
- bean curd
- making process
- soybean milk
- dried
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000013527 bean curd Nutrition 0.000 title claims abstract description 39
- 238000000034 method Methods 0.000 title claims description 12
- 244000068988 Glycine max Species 0.000 claims abstract description 54
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 54
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 20
- 239000008267 milk Substances 0.000 claims abstract description 15
- 210000004080 milk Anatomy 0.000 claims abstract description 15
- 235000013336 milk Nutrition 0.000 claims abstract description 15
- 238000000227 grinding Methods 0.000 claims abstract description 12
- 238000001816 cooling Methods 0.000 claims abstract description 7
- 238000009835 boiling Methods 0.000 claims abstract description 6
- 239000000701 coagulant Substances 0.000 claims abstract description 6
- 238000002791 soaking Methods 0.000 claims abstract description 6
- 238000005520 cutting process Methods 0.000 claims abstract description 4
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 13
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 13
- 238000005498 polishing Methods 0.000 claims description 10
- 239000000203 mixture Substances 0.000 claims description 7
- 238000005096 rolling process Methods 0.000 claims description 6
- 238000012216 screening Methods 0.000 claims description 6
- 238000007493 shaping process Methods 0.000 claims description 6
- PHOQVHQSTUBQQK-SQOUGZDYSA-N D-glucono-1,5-lactone Chemical compound OC[C@H]1OC(=O)[C@H](O)[C@@H](O)[C@@H]1O PHOQVHQSTUBQQK-SQOUGZDYSA-N 0.000 claims description 5
- 238000001914 filtration Methods 0.000 claims description 5
- 239000004744 fabric Substances 0.000 claims description 3
- 239000012535 impurity Substances 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 239000002245 particle Substances 0.000 claims description 3
- 238000003892 spreading Methods 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims 1
- 239000008103 glucose Substances 0.000 claims 1
- -1 glucose lactone Chemical class 0.000 claims 1
- 238000007517 polishing process Methods 0.000 claims 1
- 238000003825 pressing Methods 0.000 claims 1
- 238000004519 manufacturing process Methods 0.000 abstract description 5
- 150000002333 glycines Chemical class 0.000 abstract 1
- 210000000582 semen Anatomy 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 description 7
- 238000010521 absorption reaction Methods 0.000 description 6
- 239000004615 ingredient Substances 0.000 description 5
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 4
- 230000009286 beneficial effect Effects 0.000 description 4
- 229910052500 inorganic mineral Inorganic materials 0.000 description 3
- 239000011707 mineral Substances 0.000 description 3
- 230000000050 nutritive effect Effects 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- 210000002421 cell wall Anatomy 0.000 description 2
- 230000015271 coagulation Effects 0.000 description 2
- 238000005345 coagulation Methods 0.000 description 2
- 235000012209 glucono delta-lactone Nutrition 0.000 description 2
- 229960003681 gluconolactone Drugs 0.000 description 2
- 229910052742 iron Inorganic materials 0.000 description 2
- 239000011574 phosphorus Substances 0.000 description 2
- 229910052698 phosphorus Inorganic materials 0.000 description 2
- 230000001766 physiological effect Effects 0.000 description 2
- 230000029058 respiratory gaseous exchange Effects 0.000 description 2
- 239000002689 soil Substances 0.000 description 2
- 208000001132 Osteoporosis Diseases 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000021404 traditional food Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C20/00—Cheese substitutes
- A23C20/02—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates
- A23C20/025—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates mainly containing proteins from pulses or oilseeds
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
A dried bean curd is prepared by soaking high-quality semen glycines in warm water, grinding with a grinding device to obtain soybean milk, boiling the soybean milk, cooling, adding coagulant to harden, dewatering, and cutting into small pieces. The dried tofu related to the embodiment of the invention has simple manufacturing process, can be produced in large scale, and can be reprocessed according to different requirements to obtain a new product.
Description
Technical Field
The embodiment of the invention belongs to the technical field of food processing, and particularly relates to a dried bean curd making process.
Background
Dried bean curd, also known as vegetarian ham, is a traditional food in China and belongs to a reproduced product of soybean milk. The dried bean curd is used as a product which is simpler to prepare in the bean product, and each process of the preparation does not destroy the dried bean curd serving as the most basic nutritional ingredients of the bean product. The bean curd protein in the dried bean curd not only contains 8 kinds of essential amino acids for human body, but also has high nutritive value, and the mineral substances contained in the dried bean curd can prevent osteoporosis and strengthen bones.
Disclosure of Invention
The embodiment of the invention provides a dried bean curd making process, which comprises the following specific steps:
the soybeans are placed into a screening machine for screening, 2kg of high-quality soybeans which are bright in color and have no wormholes are screened for later use mainly for removing soil impurities attached to the surfaces, and discarded non-high-quality soybeans can be used for other purposes.
And (3) soaking the screened soybeans in warm water at the temperature of 18 ℃ until the volume of the soybeans is increased by half, and then selecting the fully-filled soybeans for later use. The water temperature and the soaking time are mutually restricted, and the respiration of the soybeans can be accelerated when the temperature is too high, so that the nutritional ingredients of the soybeans are consumed, and the physiological activity of the soybeans can be damaged when the temperature is too low.
And mixing the soaked soybeans with 1L warm water in parts by weight, putting the mixture into a grinding and polishing machine, grinding and polishing the mixture, and filtering the mixture to obtain the soybean milk. Cold water is continuously injected in the grinding process, the weight part of the cold water is 500mL, and the more ground the soybeans are ground, the more the nutritional value of the soybeans can be released. And filtering bean dregs by using a filter screen after polishing.
Boiling the obtained soybean milk in a pot. The high-temperature boiling can not only denature the protein contained in the soybeans and be more beneficial to the absorption of human bodies, but also can prolong the shelf life of the dried tofu finished products.
Adding 50g of gluconolactone serving as a coagulant into the boiled soybean milk, and uniformly stirring to harden the soybean milk to obtain the uncongealed tofu. The glucolactone is used as a coagulant, so that the coagulation can be realized more quickly, and the absorption to a human body is ensured to be healthier.
Cooling the obtained jellied bean curd, placing into a shaping mold with specification of length 20cm, width 20cm and height 2cm, and extruding the jellied bean curd with a rolling plate with specification of length 19cm, width 19cm and height 1cm to make excessive water in the jellied bean curd overflow from gaps to obtain bean blanks for later use;
wrapping the obtained bean blank with white cloth, spreading in shade for cooling, and cutting into dried bean curd with length of 3cm, width of 2cm and height of 0.5cm with knife.
The bean product not only contains amino acids essential to human body, but also contains minerals such as calcium, phosphorus, iron, etc., and has high nutritive value. During the production process of the dried bean curd, soybeans are ground into particles by grinding and polishing, so that cell walls of the soybeans can be damaged, a large amount of nutritional ingredients in the soybeans are expelled, and the dried bean curd is more beneficial to absorption by a human body.
Detailed Description
The embodiment of the invention provides a dried bean curd manufacturing process, and the technical scheme of the embodiment of the invention is completely and accurately described below. The embodiments described are only a few 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.
Example (b):
the specific manufacturing process flow of the embodiment of the invention comprises the following steps:
the soybeans are placed into a screening machine for screening, 2kg of high-quality soybeans which are bright in color and have no wormholes are screened for later use mainly for removing soil impurities attached to the surfaces, and discarded non-high-quality soybeans can be used for other purposes.
And (3) soaking the screened soybeans in warm water at the temperature of 18 ℃ until the volume of the soybeans is increased by half, and then selecting the fully-filled soybeans for later use. The water temperature and the soaking time are mutually restricted, and the respiration of the soybeans can be accelerated when the temperature is too high, so that the nutritional ingredients of the soybeans are consumed, and the physiological activity of the soybeans can be damaged when the temperature is too low.
And mixing the soaked soybeans with 1L warm water in parts by weight, putting the mixture into a grinding and polishing machine, grinding and polishing the mixture, and filtering the mixture to obtain the soybean milk. Cold water is continuously injected in the grinding process, the weight part of the cold water is 500mL, and the more ground the soybeans are ground, the more the nutritional value of the soybeans can be released. And filtering bean dregs by using a filter screen after polishing.
Boiling the obtained soybean milk in a pot. The high-temperature boiling can not only denature the protein contained in the soybeans and be more beneficial to the absorption of human bodies, but also can prolong the shelf life of the dried tofu finished products.
Adding 50g of gluconolactone serving as a coagulant into the boiled soybean milk, and uniformly stirring to harden the soybean milk to obtain the uncongealed tofu. The glucolactone is used as a coagulant, so that the coagulation can be realized more quickly, and the absorption to a human body is ensured to be healthier.
Cooling the obtained jellied bean curd, placing into a shaping mold with specification of length 20cm, width 20cm and height 2cm, and extruding the jellied bean curd with a rolling plate with specification of length 19cm, width 19cm and height 1cm to make excessive water in the jellied bean curd overflow from gaps to obtain bean blanks for later use;
wrapping the obtained bean blank with white cloth, spreading in shade for cooling, and cutting into dried bean curd with length of 3cm, width of 2cm and height of 0.5cm with knife.
The bean product not only contains amino acids essential to human body, but also contains minerals such as calcium, phosphorus, iron, etc., and has high nutritive value. During the production process of the dried bean curd, soybeans are ground into particles by grinding and polishing, so that cell walls of the soybeans can be damaged, a large amount of nutritional ingredients in the soybeans are expelled, and the dried bean curd is more beneficial to absorption by a human body.
The above description is only for the preferred embodiment of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art should be considered to be within the technical scope of the present invention, and the equivalent replacement or change according to the technical solution and the modified concept of the present invention should be covered by the scope of the present invention.
Claims (5)
1. The making process of the dried tofu is characterized by comprising the following steps:
A) putting the soybeans into a screening machine to remove impurity particles, and screening high-quality soybeans with bright color and no wormholes for later use;
B) soaking the soybeans in warm water until the volume of the soybeans is increased by half, and then selecting the fully-filled soybeans for later use;
C) mixing the soybeans and warm water, putting the mixture into a grinding and polishing machine, and grinding, polishing and filtering bean dregs to obtain soybean milk;
D) putting the soybean milk into a pot for boiling;
E) adding glucose lactone into the boiled soybean milk as a coagulant, and uniformly stirring to harden the soybean milk to obtain the uncongealed tofu;
F) cooling the obtained bean curd, putting the cooled bean curd into a shaping mold, and pressing out excessive water in the bean curd by using a rolling plate to obtain a bean blank for later use;
G) wrapping the bean blank with white cloth, spreading in shade for cooling, and cutting into dried bean curd with length of 3cm, width of 2cm and height of 0.5cm with knife.
2. The making process of the dried tofu according to claim 1, characterized in that: in the step A), the screened soybeans account for 2kg in weight.
3. The making process of the dried tofu according to claim 1, characterized in that: the temperature of the warm water is 18 ℃; in the step C), the weight part of the warm water is 1L; cold water is required to be injected continuously in the polishing process, and the weight part of the cold water is 500 mL.
4. The making process of the dried tofu according to claim 1, characterized in that: the weight portion of the glucolactone is 50 g.
5. The making process of the dried tofu according to claim 1, characterized in that: in the step F), the length of the shaping mold is 20cm, the width of the shaping mold is 20cm, and the height of the shaping mold is 2 cm; the length of the rolling plate is 19cm, the width of the rolling plate is 19cm, and the height of the rolling plate is 1 cm.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910418098.5A CN111919900A (en) | 2019-05-13 | 2019-05-13 | Dried bean curd making process |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910418098.5A CN111919900A (en) | 2019-05-13 | 2019-05-13 | Dried bean curd making process |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN111919900A true CN111919900A (en) | 2020-11-13 |
Family
ID=73282933
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201910418098.5A Pending CN111919900A (en) | 2019-05-13 | 2019-05-13 | Dried bean curd making process |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN111919900A (en) |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103931780A (en) * | 2014-04-30 | 2014-07-23 | 贵州龙缘盛豆业有限公司 | Method for producing oil dried bean curds in large scale |
| CN106954680A (en) * | 2017-04-17 | 2017-07-18 | 广西大学 | A kind of manufacture craft of bean curd of fermented |
-
2019
- 2019-05-13 CN CN201910418098.5A patent/CN111919900A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103931780A (en) * | 2014-04-30 | 2014-07-23 | 贵州龙缘盛豆业有限公司 | Method for producing oil dried bean curds in large scale |
| CN106954680A (en) * | 2017-04-17 | 2017-07-18 | 广西大学 | A kind of manufacture craft of bean curd of fermented |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20201113 |
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| WD01 | Invention patent application deemed withdrawn after publication |