CN112042763A - Method and device for preparing soft bean curd by using secondary hot spot slurry - Google Patents
Method and device for preparing soft bean curd by using secondary hot spot slurry Download PDFInfo
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- CN112042763A CN112042763A CN202010816233.4A CN202010816233A CN112042763A CN 112042763 A CN112042763 A CN 112042763A CN 202010816233 A CN202010816233 A CN 202010816233A CN 112042763 A CN112042763 A CN 112042763A
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Abstract
The invention discloses a method and a device for preparing soft bean curd by secondary hot spot slurry, and aims to overcome the defects that the bean curd prepared by the prior art is poor in toughness and easy to rot after being boiled for a long time. The invention adopts the secondary hot spot slurry technology in the preparation process of the soft bean curd to fully utilize the solidification characteristics of each coagulant, has good gelation effect, and prepares the soft and tough bean curd with good elasticity, good water-retaining property, smoothness and fineness. And (3) immediately carrying out secondary pulp flushing type curdling on the uncongealed beancurd subjected to the primary hot curdling so as to ensure that the coagulants of the primary and secondary curdling are in synergistic effect and the primary curdling effect is not damaged due to the secondary curdling. The soft bean curd prepared by the process improves the toughness, hardness and fineness of the bean curd, and is not rotten after being boiled for a long time.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a method and a device for preparing soft bean curd by secondary hot spot slurry.
Background
The bean curd is a food which takes the soybean as a main raw material, originates from China, has a history of more than two thousand and one hundred years so far, and is deeply loved by people in China and people in the world. The bean curd is rich in nutrition, high in protein and low in fat, contains iron, calcium, phosphorus, magnesium and other various trace elements necessary for human bodies, and is called vegetable meat as a vegetarian. The bean curd is a tonifying heat-clearing health-preserving food, and can tonify middle-jiao and Qi, clear heat and moisten dryness, promote the production of body fluid to quench thirst and clean intestines and stomach when being frequently eaten. Modern medicine proves that the bean curd has the functions of increasing nutrition, helping digestion and increasing appetite, and is also beneficial to the growth and development of teeth and bones; the bean curd does not contain cholesterol, is a medical food for patients with hypertension, hyperlipidemia, hypercholesterolemia, arteriosclerosis and coronary heart disease, and is a dietary therapy good for supplementing nutrition for children, the weak and the old.
The bean curd originated in China, and the bean curd invented by Han dynasty, Huainan Wang Liu an has been 2000 years old so far. The bean curd has long history and wide spread range, and is popular with people.
There are three main types of bean curds currently on the market, namely gypsum bean curds, brine bean curds and lactone bean curds. The eating habits are different and are divided into south bean curd and north bean curd. The south bean curd, namely the gypsum bean curd, is made into slurry by using gypsum, and has high water content, good water-retaining property, fine texture, insufficient bean fragrance and slight bitter taste. The north bean curd, namely the marinated bean curd, has relatively low water content, solid texture, rough mouthfeel, more internal pores, good mouthfeel and flavor, natural bean flavor and sweet flavor of the bean curd, is usually prepared by curdling magnesium chloride, and is also called as old bean curd and hard bean curd. In the 60 s of the 20 th century, firstly, the gluconic acid-lactone is used as a coagulant in Japan to prepare lactone bean curd, so that the water retention is enhanced, the color is white, thin, tough and tender, and the modeling is convenient, but the flavor and the gel strength of the lactone bean curd are not as good as those of bittern (gypsum) bean curd, and the phenomena of sourness in flavor, frangibility during firing, poor toughness and the like exist. All three kinds of bean curd have the common defects of poor toughness, easy rotting after long-time cooking and the like.
Disclosure of Invention
The invention overcomes the defects of poor toughness and easy rotting after long-time cooking of the bean curd prepared by the prior art, and provides a method and a device for preparing soft bean curd by using secondary hot spot slurry, which improve the toughness, hardness and fineness of the bean curd and prevent the bean curd from being rotted after long-time cooking.
In order to solve the technical problems, the invention adopts the following technical scheme: a method for preparing soft bean curd by using secondary hot spot slurry comprises the following steps: a. soaking, namely soaking the screened soybeans; b. grinding, namely cleaning the soaked soybeans, grinding the soybeans into pulp, and separating bean dregs in the paste to obtain soybean milk; c. the soybean milk is burnt, and the soybean milk is put into a soybean milk burning jar to be burnt; d. screening the soybean milk, namely screening the burnt soybean milk through a screen; e. performing primary hot curdling, controlling the temperature of the soybean milk at 70-80 ℃, adding the soybean milk into a curdling stirring barrel, and adding an emulsified magnesium coagulant with the addition amount of 0.5-0.7% while stirring; releasing the emulsified magnesium coagulant embedded in the grease, mixing the emulsified magnesium coagulant with the soybean milk, and quickly carrying out secondary hot curdling before complete combination is not carried out; f. performing secondary hot curdling, controlling the curdling temperature at 60-70 ℃, and synchronously flushing the soybean milk subjected to the primary hot curdling and a secondary curdling coagulant into a flushing barrel for flushing type curdling, wherein the addition amount of the secondary curdling coagulant is 1.5% -2.5%; g. packaging and sealing the film, namely quickly flushing the jellied bean curd subjected to secondary hot curdling into a packaging box, and performing heat sealing on the film; h. sterilizing, storing in a warehouse, keeping the temperature of the packaged and sealed product at 60-65 ℃ for a period of time, heating to 85-90 ℃ for sterilization, cooling after sterilization, and finally transferring into a refrigeration house.
The preparation process of the soft bean curd adopts a secondary hot spot slurry technology to fully utilize the solidification characteristics of all coagulants, has good gelling effect, and prepares the soft and tough bean curd with good elasticity, good water-retaining property, smoothness and fineness. And (3) immediately carrying out secondary pulp flushing type curdling on the uncongealed beancurd subjected to the primary hot curdling so as to ensure that the coagulants of the primary and secondary curdling are in synergistic effect and the primary curdling effect is not damaged due to the secondary curdling. The soft bean curd prepared by the process improves the toughness, hardness and fineness of the bean curd, and is not rotten after being boiled for a long time.
Preferably, the emulsified magnesium coagulant is prepared by mixing and emulsifying the following components in percentage by weight: 50% of magnesium chloride, 30% of vegetable oil, 15% of water and 5% of glyceryl monostearate. The emulsified magnesium coagulant has good coagulating effect and is beneficial to ensuring the toughness and hardness of the bean curd.
Preferably, the secondary coagulating agent comprises the following components in percentage by weight: 69.2% of water, 2.5% of calcium sulfate, 22% of gluconic acid-lactone, 5.5% of TG enzyme and 0.8% of edible salt. The secondary curdling coagulant is beneficial to ensuring the fineness of the bean curd.
Preferably, in the step e, the soybean milk is stirred at the rotating speed of 500 rpm for 1-2 seconds when the emulsified magnesium coagulant is added, the rotating speed is increased to 3000-4000 rpm after the emulsified magnesium coagulant is added, the soybean milk is kept for 30-35 seconds, and then the soybean milk is adjusted to 1000-2000 rpm and kept for 2-10 seconds. The process is aimed at releasing magnesium chloride coagulant embedded in oil and fat to mix with soybean milk.
Preferably, in the step h, the product after being packaged and sealed is kept at 60-65 ℃ for 30 minutes, the temperature is increased to 85-90 ℃ for pasteurization for 30 minutes, precooling is carried out for 20-40 minutes after the pasteurization is finished, and then the product is put into an ice water tank at 4-15 ℃ for cooling for 40-60 minutes and then taken out of the tank and transferred into a cold storage. The bean curd product has good sterilization effect.
Preferably, in the step b, the soybean and the water are ground according to the ratio of 1:4-1:5, the ground paste is subjected to high-speed centrifugation for 2-3 times of circulation, and bean dregs are thrown out to obtain the soybean milk. The bean dregs in the soybean milk are separated, which is beneficial to improving the quality of the bean curd.
Preferably, in step c, the temperature of the cooked soybean milk is controlled at 98-100 ℃, the temperature is kept for 3-5 minutes, and the concentration of the cooked soybean milk is controlled at 12-14 ℃. The nutritive value of the bean curd is ensured.
A device for preparing soft bean curd by secondary hot spot pulp, which is used in the method for preparing soft bean curd by secondary hot spot pulp, the soybean milk machine comprises a controller, a soybean milk barrel, a stirring barrel and a soybean milk flushing barrel, wherein the soybean milk barrel is arranged above the stirring barrel, the stirring barrel is arranged above the soybean milk flushing barrel, a primary soybean milk coagulating agent barrel is arranged above the stirring barrel, a secondary soybean milk coagulating agent barrel is arranged above the soybean milk flushing barrel, the lower end of the soybean milk barrel is connected with a soybean milk control valve, the soybean milk control valve is connected with a soybean milk conveying pipe for conveying soybean milk to the stirring barrel, the lower end of the primary soybean milk coagulating agent barrel is connected with a primary soybean milk flushing control valve, the primary soybean milk flushing control valve is connected with a primary soybean milk flushing pipe for conveying emulsified magnesium coagulating agent to the stirring barrel, the lower end of the stirring barrel is connected with a soybean milk flushing control valve, the lower end of the secondary soybean milk flushing agent barrel is connected with a secondary soybean milk flushing control valve, a soybean milk flushing pipe is connected between the soybean; the lower end of the pulp flushing barrel is connected with a jellied bean curd control valve for conveying jellied bean curd into the packaging box; a stirring rod driven by a stirring motor to rotate is arranged in the stirring barrel; the soybean milk control valve, the primary curdling control valve, the soybean milk flushing control valve, the secondary curdling control valve, the uncongealed beancurd control valve and the stirring motor are all controlled by a controller.
And (3) the soybean milk after the soybean milk screening is stored in a soybean milk barrel, and when the soybean milk is subjected to primary hot curdling, the soybean milk control valve and the primary curdling control valve are opened, so that the soybean milk and the emulsified magnesium coagulant in the primary curdling coagulant barrel are fed into the stirring barrel, and the stirring rod is driven to rotate by the stirring motor. After the primary hot curdling is finished, the soybean milk flushing control valve and the secondary curdling control valve are opened, and the soybean milk for the primary hot curdling and the secondary curdling coagulant in the secondary curdling coagulant barrel are synchronously flushed into the soybean milk flushing barrel for flushing type curdling. After the secondary curdling is finished, the uncongealed tofu control valve is opened, and the uncongealed tofu falls into the packaging box. The soybean milk barrel, the stirring barrel and the pulp flushing barrel are sequentially arranged from top to bottom, so that fluid flows downwards under the action of gravity without power, and the cost is reduced. The automatic control of the soybean milk control valve, the primary curdling control valve, the soybean milk flushing control valve, the secondary curdling control valve, the uncongealed tofu control valve and the stirring motor is realized through the controller, the degree of automation is high, and the working efficiency is high.
Preferably, an installation platform is arranged above the stirring barrel, a lifting piston cylinder is installed on the installation platform, a telescopic rod of the lifting piston cylinder is connected with a lifting plate, a stirring motor is installed on the lifting plate, and stirring blades are installed at the lower end of a stirring rod. The lifting piston cylinder drives the stirring rod to ascend and descend, so that the soybean milk at each position in the stirring barrel can be stirred, the stirring effect is improved, the soybean milk and the coagulant are fully mixed, and the curdling effect is improved.
Preferably, the anti-rotation seat is connected to a position, close to the upper part, of the stirring rod, the anti-rotation seat and the stirring rod can rotate mutually, a liquid through cavity is formed in the stirring rod, the liquid through cavity is arranged between the stirring blade and the anti-rotation seat, the stirring blade is provided with liquid outlet holes arranged in the radial direction, the outer wall of the lower end of the stirring rod is provided with liquid outlet holes, and the liquid outlet holes are communicated with the liquid through cavity; the anti-rotation seat is provided with a coagulant inlet and a slurry inlet which are communicated with the liquid through ring cavity, the coagulant inlet and the slurry inlet are both provided with one-way valves, the coagulant inlet is connected with a metering pump, a primary slurry dispensing pipe is a flexible pipe, and the metering pump is connected with the primary slurry dispensing pipe; the anti-rotation seat is connected with a piston pipe, a piston is arranged in the piston pipe, the piston is connected with a piston rod, the stirring barrel is connected with a fixed plate, the upper end of the piston rod is connected with the fixed plate, the anti-rotation seat is provided with a positioning rod, the fixed plate is provided with a positioning hole, and the positioning rod and the positioning hole are movably inserted; the lower end of the piston pipe is provided with a liquid suction port and a liquid discharge port, the liquid suction port is connected with a liquid suction pipe, the lower end of the liquid suction pipe is provided with a filter cover, the liquid discharge port is connected with a liquid discharge pipe, the liquid discharge pipe is connected with a slurry inlet, and the liquid suction port and the liquid discharge port are both provided with check valves.
The emulsified magnesium coagulant in the primary curdling coagulant barrel is conveyed into the stirring barrel through the metering pump, and the stirring rod moves up and down while rotating and conveys the emulsified magnesium coagulant. The emulsified magnesium coagulant in the coagulant bucket is pumped by the metering pump once and is conveyed to the liquid through cavity, when the stirring rod moves downwards, the emulsified magnesium coagulant is thrown out along with the stirring blades from the liquid outlet hole to the inside of the stirring bucket. When the stirring blade descends to the lowest position, the metering pump just completes the quantitative extraction of the emulsified magnesium coagulant, and at the moment, the metering pump is closed. Since the rotation preventing block moves downward together with the stirring rod during the downward movement of the stirring rod, the piston moves upward relative to the piston tube, and the piston tube draws the soybean milk through the pipette. In the process that the stirring rod moves upwards while rotating, the piston moves downwards relative to the piston pipe, and at the moment, the soybean milk in the piston pipe is discharged from the liquid discharge pipe and conveyed into the liquid passing annular cavity to extrude out the emulsified magnesium coagulant remained in the liquid passing annular cavity, so that the accurate dosage of the emulsified magnesium coagulant is ensured. And the emulsified magnesium coagulant is discharged along with the downward movement of the stirring rod, so that the emulsified magnesium coagulant is output to different positions in the soybean milk, the uniform mixing of the emulsified magnesium coagulant and the soybean milk is facilitated, and the curdling effect is improved.
Compared with the prior art, the invention has the beneficial effects that: the preparation process of the soft bean curd adopts a secondary hot spot slurry technology to fully utilize the solidification characteristics of all coagulants, has good gelling effect, and prepares the soft and tough bean curd with good elasticity, good water-retaining property, smoothness and fineness.
Drawings
FIG. 1 is a schematic structural view of embodiment 1 of the present invention;
FIG. 2 is a schematic structural view of embodiment 2 of the present invention;
in the figure: 1. soybean milk barrel, 2, stirring barrel, 3, flushing barrel, 4, primary curdling coagulant barrel, 5, secondary curdling coagulant barrel, 6, soybean milk control valve, 7, soybean milk conveying pipe, 8, primary curdling control valve, 9, primary curdling pipe, 10, flushing control valve, 11, secondary curdling control valve, 12, flushing pipe, 13, slurry outlet pipe, 14, soybean milk control valve, 15, stirring motor, 16, stirring rod, 17, mounting table, 18, lifting piston cylinder, 19, lifting plate, 20, stirring blade, 21, guide rod, 22, rotation preventing seat, 23, liquid through cavity, 24, liquid outlet hole, 25, liquid through ring cavity, 26, liquid through hole, 27, coagulant inlet, 28, slurry inlet, 29, metering pump, 30, piston pipe, 31, piston, 32, piston rod, 33, fixing plate, 34, positioning rod, 35, liquid suction port, 36, liquid discharge port, 37, liquid discharge port, 38, A filter cover 39, a liquid discharge pipe 40, an upper positioning block 41 and a lower positioning block.
Detailed Description
The technical scheme of the invention is further described in detail by the following specific embodiments in combination with the attached drawings:
example 1: a method for preparing soft bean curd by using secondary hot spot slurry comprises the following steps: a. soaking, namely soaking the screened soybeans; b. grinding, namely cleaning the soaked soybeans, grinding the soybeans into pulp, and separating bean dregs in the paste to obtain soybean milk; c. the soybean milk is burnt, and the soybean milk is put into a soybean milk burning jar to be burnt; d. screening the soybean milk, namely screening the burnt soybean milk through a screen; e. performing primary hot curdling, controlling the temperature of the soybean milk at 70-80 ℃, adding the soybean milk into a curdling stirring barrel, and adding an emulsified magnesium coagulant while stirring, wherein the addition amount is 0.5-0.7 percent by weight; releasing the emulsified magnesium coagulant embedded in the grease, mixing the emulsified magnesium coagulant with the soybean milk, and quickly carrying out secondary hot curdling before complete combination is not carried out; f. performing secondary hot curdling, controlling the curdling temperature at 60-70 ℃, synchronously flushing the soybean milk subjected to the primary hot curdling and a secondary curdling coagulant into a flushing barrel for flushing type curdling, wherein the addition amount of the secondary curdling coagulant is 1.5-2.5 percent in percentage by weight; g. packaging and sealing the film, namely quickly flushing the jellied bean curd subjected to secondary hot curdling into a packaging box, and performing heat sealing on the film; h. sterilizing, storing in a warehouse, keeping the temperature of the packaged and sealed product at 60-65 ℃ for a period of time, heating to 85-90 ℃ for sterilization, cooling after sterilization, and finally transferring into a refrigeration house.
The emulsified magnesium coagulant is prepared by mixing and emulsifying the following components in percentage by weight: 50% of magnesium chloride, 30% of vegetable oil, 15% of water and 5% of glyceryl monostearate. The secondary curdling coagulant comprises the following components in percentage by weight: 69.2% of water, 2.5% of calcium sulfate, 22% of gluconic acid-lactone, 5.5% of TG enzyme and 0.8% of edible salt.
And step e, adding the emulsified magnesium coagulant, wherein the stirring speed of the soybean milk is 500 revolutions per minute for 1-2 seconds, after the emulsified magnesium coagulant is added, the rotating speed is increased to 3000-4000 revolutions per minute, the rotating speed is kept for 30-35 seconds, then the rotating speed is adjusted to 1000-2000 revolutions per minute, and the rotating speed is kept for 2-10 seconds.
And h, preserving the heat of the packaged and film-sealed product at 60-65 ℃ for 30 minutes, heating to 85-90 ℃ for pasteurization for 30 minutes, precooling for 20-40 minutes after sterilization, then putting the product into an ice water tank at 4-15 ℃ for cooling for 40-60 minutes, and taking the product out of the tank and transferring the product into a cold storage.
And in the step b, grinding the soybean into thick liquid according to the ratio of the soybean to the water of 1:4-1:5, performing high-speed centrifugation on the ground paste for 2-3 times, and throwing out bean dregs to obtain the soybean milk.
In the step c, the temperature for cooking the soybean milk is controlled to be 98-100 ℃, the soybean milk is kept for 3-5 minutes, and the concentration of the cooked soybean milk is controlled to be 12-14 ℃.
A device for preparing soft bean curd by secondary hot spot pulp (see attached figure 1) is used in a method for preparing soft bean curd by the secondary hot spot pulp, and comprises a controller, a soybean milk barrel 1, a stirring barrel 2 and a pulp flushing barrel 3, wherein the soybean milk barrel is arranged above the stirring barrel, the stirring barrel is arranged above the pulp flushing barrel, a primary pulp dripping coagulant barrel 4 is arranged above the stirring barrel, a secondary pulp dripping coagulant barrel 5 is arranged above the pulp flushing barrel, the lower end of the soybean milk barrel is connected with a soybean milk control valve 6, the soybean milk control valve is connected with a soybean milk conveying pipe 7 for conveying soybean milk to the stirring barrel, the lower end of the primary pulp dripping coagulant barrel is connected with a primary pulp dripping control valve 8, the primary pulp dripping control valve is connected with a primary pulp dripping pipe 9 for conveying emulsified magnesium coagulant to the stirring barrel, the lower end of the stirring barrel is connected with a pulp flushing control valve 10, the lower end of the secondary pulp dripping coagulant barrel is connected with a secondary pulp dripping control valve 11, a pulp flushing pipe, the pulp outlet pipe 13 arranged towards the pulp washing barrel is connected to the pulp washing pipe; the lower end of the pulp flushing barrel is connected with a jellied bean curd control valve 14 for conveying jellied bean curd into the packaging box; a stirring rod 16 driven by a stirring motor 15 to rotate is arranged in the stirring barrel; the soybean milk control valve, the primary curdling control valve, the soybean milk flushing control valve, the secondary curdling control valve, the uncongealed beancurd control valve and the stirring motor are all controlled by a controller. An installation platform 17 is arranged above the stirring barrel, a lifting piston cylinder 18 is arranged on the installation platform, a telescopic rod of the lifting piston cylinder is connected with a lifting plate 19, a stirring motor is arranged on the lifting plate, and stirring blades 20 are arranged at the lower end of the stirring rod. The primary soybean milk dropping pipe is connected in parallel on the soybean milk conveying pipe, and the soybean milk conveying pipe is arranged downwards towards the stirring barrel. The lifting plate is provided with a guide rod 21 which is movably inserted on the mounting table. The soybean milk control valve, the primary curdling control valve, the flushing control valve, the secondary curdling control valve and the uncongealed beancurd control valve are all electromagnetic valves.
And (3) the soybean milk after the soybean milk screening is stored in a soybean milk barrel, and when the soybean milk is subjected to primary hot curdling, the soybean milk control valve and the primary curdling control valve are opened, so that the soybean milk and the emulsified magnesium coagulant in the primary curdling coagulant barrel are fed into the stirring barrel, and the stirring rod is driven to rotate by the stirring motor. After the primary hot curdling is finished, the soybean milk flushing control valve and the secondary curdling control valve are opened, and the soybean milk for the primary hot curdling and the secondary curdling coagulant in the secondary curdling coagulant barrel are synchronously flushed into the soybean milk flushing barrel for flushing type curdling. After the secondary curdling is finished, the uncongealed tofu control valve is opened, and the uncongealed tofu falls into the packaging box. The soybean milk barrel, the stirring barrel and the pulp flushing barrel are sequentially arranged from top to bottom, so that fluid flows downwards under the action of gravity without power, and the cost is reduced. The automatic control of the soybean milk control valve, the primary curdling control valve, the soybean milk flushing control valve, the secondary curdling control valve, the uncongealed tofu control valve and the stirring motor is realized through the controller, the degree of automation is high, and the working efficiency is high.
Example 2: a device for preparing soft bean curd by using secondary hot spot slurry (see attached figure 2) is similar to that of embodiment 1 in structure, and mainly has the difference that an anti-rotation seat 22 is connected to a position, close to the upper part, of a stirring rod in the embodiment, the anti-rotation seat and the stirring rod can rotate mutually, a liquid through cavity 23 is arranged in the stirring rod, the liquid through cavity is arranged between a stirring blade and the anti-rotation seat, a liquid outlet 24 is radially arranged on the stirring blade, a liquid outlet is arranged on the outer wall of the lower end of the stirring rod, and the liquid outlet is communicated with the liquid through cavity; the inner wall of the anti-rotation seat is provided with a liquid through ring cavity 25, the stirring rod is provided with a liquid through hole 26 communicated with the liquid through ring cavity and the liquid through cavity, the anti-rotation seat is provided with a coagulant inlet 27 and a slurry inlet 28 communicated with the liquid through ring cavity, the coagulant inlet and the slurry inlet are both provided with one-way valves, the coagulant inlet is connected with a metering pump 29, the primary slurry dispensing pipe is a flexible pipe, and the metering pump is connected with the primary slurry dispensing pipe; the anti-rotation seat is connected with a piston pipe 30, a piston 31 is arranged in the piston pipe, the piston is connected with a piston rod 32, the stirring barrel is connected with a fixing plate 33, the upper end of the piston rod is connected with the fixing plate, the anti-rotation seat is provided with a positioning rod 34, the fixing plate is provided with a positioning hole, and the positioning rod is movably inserted into the positioning hole; the lower end of the piston pipe is provided with a liquid suction port 35 and a liquid discharge port 36, the liquid suction port is connected with a liquid suction pipe 37, the lower end of the liquid suction pipe is provided with a filter cover 38, a plurality of filter holes are densely distributed on the filter cover, the liquid discharge port is connected with a liquid discharge pipe 39, the liquid discharge pipe is connected with a slurry inlet, and the liquid suction port and the liquid discharge port are both provided with check valves. Prevent changeing seat top and below on the puddler and be connected with locating piece 40 and lower locating piece 41 respectively, prevent changeing the seat restriction at last locating piece under and between the locating piece to guarantee to prevent that the seat can reciprocate along with the puddler together, and prevent changeing the locating lever on the seat and the locating hole cartridge on the fixed plate together, can guarantee to prevent changeing the seat and can not rotate along with the puddler together. The other structure is the same as embodiment 1.
The emulsified magnesium coagulant in the primary curdling coagulant barrel is conveyed into the stirring barrel through the metering pump, and the stirring rod moves up and down while rotating and conveys the emulsified magnesium coagulant. The emulsified magnesium coagulant in the coagulant bucket is pumped by the metering pump once and is conveyed to the liquid through cavity, when the stirring rod moves downwards, the emulsified magnesium coagulant is thrown out along with the stirring blades from the liquid outlet hole to the inside of the stirring bucket. When the stirring blade descends to the lowest position, the metering pump just completes the quantitative extraction of the emulsified magnesium coagulant, and at the moment, the metering pump is closed. Since the rotation preventing block moves downward together with the stirring rod during the downward movement of the stirring rod, the piston moves upward relative to the piston tube, and the piston tube draws the soybean milk through the pipette. In the process that the stirring rod moves upwards while rotating, the piston moves downwards relative to the piston pipe, and at the moment, the soybean milk in the piston pipe is discharged from the liquid discharge pipe and conveyed into the liquid passing annular cavity to extrude out the emulsified magnesium coagulant remained in the liquid passing annular cavity, so that the accurate dosage of the emulsified magnesium coagulant is ensured. And the emulsified magnesium coagulant is discharged along with the downward movement of the stirring rod, so that the emulsified magnesium coagulant is output to different positions in the soybean milk, the uniform mixing of the emulsified magnesium coagulant and the soybean milk is facilitated, and the curdling effect is improved.
The above-described embodiments are merely preferred embodiments of the present invention, which is not intended to be limiting in any way, and other variations and modifications are possible without departing from the scope of the invention as set forth in the appended claims.
Claims (10)
1. A method for preparing soft bean curd by using secondary hot spot slurry is characterized by comprising the following steps: a. soaking, namely soaking the screened soybeans; b. grinding, namely cleaning the soaked soybeans, grinding the soybeans into pulp, and separating bean dregs in the paste to obtain soybean milk; c. the soybean milk is burnt, and the soybean milk is put into a soybean milk burning jar to be burnt; d. screening the soybean milk, namely screening the burnt soybean milk through a screen; e. performing primary hot curdling, controlling the temperature of the soybean milk at 70-80 ℃, adding the soybean milk into a curdling stirring barrel, and adding an emulsified magnesium coagulant with the addition amount of 0.5-0.7% while stirring; releasing the emulsified magnesium coagulant embedded in the grease, mixing the emulsified magnesium coagulant with the soybean milk, and quickly carrying out secondary hot curdling before complete combination is not carried out; f. performing secondary hot curdling, controlling the curdling temperature at 60-70 ℃, and synchronously flushing the soybean milk subjected to the primary hot curdling and a secondary curdling coagulant into a flushing barrel for flushing type curdling, wherein the addition amount of the secondary curdling coagulant is 1.5% -2.5%; g. packaging and sealing the film, namely quickly flushing the jellied bean curd subjected to secondary hot curdling into a packaging box, and performing heat sealing on the film; h. sterilizing, storing in a warehouse, keeping the temperature of the packaged and sealed product at 60-65 ℃ for a period of time, heating to 85-90 ℃ for sterilization, cooling after sterilization, and finally transferring into a refrigeration house.
2. The method for preparing soft bean curd from secondary hot spot slurry as claimed in claim 1, wherein the emulsified magnesium coagulant is prepared by mixing and emulsifying the following components in percentage by weight: 50% of magnesium chloride, 30% of vegetable oil, 15% of water and 5% of glyceryl monostearate.
3. The method for preparing soft bean curd by using the secondary hot spot slurry as claimed in claim 1, wherein the secondary hot spot slurry coagulant comprises the following components in percentage by weight: 69.2% of water, 2.5% of calcium sulfate, 22% of gluconic acid-lactone, 5.5% of TG enzyme and 0.8% of edible salt.
4. The method for preparing soft bean curd using the secondary hot spot slurry as claimed in claim 1, wherein in the step e, the rotational speed of the soybean milk is increased to 3000-4000 rpm for 1-2 seconds when the emulsified magnesium coagulant is added, the rotational speed is increased to 3000-4000 rpm after the emulsified magnesium coagulant is added, the soybean milk is maintained for 30-35 seconds, and then the soybean milk is adjusted to 1000-2000 rpm and the soybean milk is maintained for 2-10 seconds.
5. The method for preparing soft bean curd from secondary hot spot slurry according to claim 1, wherein in the step h, the packaged and sealed product is kept at 60-65 ℃ for 30 minutes, heated to 85-90 ℃ for pasteurization for 30 minutes, precooled for 20-40 minutes after the pasteurization is finished, then placed in an ice water tank at 4-15 ℃ for cooling for 40-60 minutes, and taken out of the tank and transferred into a cold storage.
6. The method for preparing soft bean curd using the secondary hot spot slurry according to any one of claims 1 to 5, wherein the step b comprises grinding the soybean milk at a ratio of 1:4 to 1:5, centrifuging the ground soybean milk at a high speed for 2 to 3 cycles, and removing the soybean dregs to obtain the soybean milk.
7. The method for preparing soft bean curd using the secondary hot spot slurry according to any one of claims 1 to 5, wherein the temperature of the cooked slurry is controlled to 98-100 ℃ for 3-5 minutes and the concentration of the cooked soybean milk is controlled to 12-14 ℃ in the step c.
8. A device for preparing soft bean curd by using secondary hot spot pulp, which is used in the method for preparing soft bean curd by using secondary hot spot pulp as claimed in any one of claims 1 to 7, and comprises a controller, a soybean milk barrel, a stirring barrel and a pulp washing barrel, wherein the soybean milk barrel is arranged above the stirring barrel, the stirring barrel is arranged above the pulp washing barrel, a primary coagulation agent barrel is arranged above the stirring barrel, a secondary coagulation agent barrel is arranged above the pulp washing barrel, the lower end of the soybean milk barrel is connected with a soybean milk control valve, the soybean milk control valve is connected with a soybean milk conveying pipe for conveying soybean milk to the stirring barrel, the lower end of the primary coagulation agent barrel is connected with a primary coagulation agent control valve, the primary coagulation agent control valve is connected with a primary coagulation pipe for conveying emulsified magnesium coagulation agent to the stirring barrel, the lower end of the stirring barrel is connected with the pulp washing control valve, the lower end of the secondary coagulation agent barrel is connected with a secondary coagulation control valve, and a washing pipe is connected between the pulp washing, the pulp outlet pipe is connected to the pulp flushing pipe and is arranged towards the pulp flushing barrel; the lower end of the pulp flushing barrel is connected with a jellied bean curd control valve for conveying jellied bean curd into the packaging box; a stirring rod driven by a stirring motor to rotate is arranged in the stirring barrel; the soybean milk control valve, the primary curdling control valve, the soybean milk flushing control valve, the secondary curdling control valve, the uncongealed beancurd control valve and the stirring motor are all controlled by a controller.
9. The apparatus for preparing soft bean curd by using the secondary thermal coagulation according to claim 8, wherein a mounting table is provided above the stirring barrel, a lifting piston cylinder is mounted on the mounting table, a telescopic rod of the lifting piston cylinder is connected with a lifting plate, a stirring motor is mounted on the lifting plate, and a stirring blade is mounted at the lower end of the stirring rod.
10. The apparatus for preparing soft bean curd by secondary thermal coagulation according to claim 9, wherein an anti-rotation block is connected to the stirring rod near the upper portion thereof, the anti-rotation block and the stirring rod are rotatable with each other, a fluid passing chamber is formed in the stirring rod, the fluid passing chamber is disposed between the stirring blade and the anti-rotation block, the stirring blade is provided with radially disposed fluid outlet holes, and the outer wall of the lower end of the stirring rod is provided with fluid outlet holes, both of which are communicated with the fluid passing chamber; the anti-rotation seat is provided with a coagulant inlet and a slurry inlet which are communicated with the liquid through ring cavity, the coagulant inlet and the slurry inlet are both provided with one-way valves, the coagulant inlet is connected with a metering pump, a primary slurry dispensing pipe is a flexible pipe, and the metering pump is connected with the primary slurry dispensing pipe; the anti-rotation seat is connected with a piston pipe, a piston is arranged in the piston pipe, the piston is connected with a piston rod, the stirring barrel is connected with a fixed plate, the upper end of the piston rod is connected with the fixed plate, the anti-rotation seat is provided with a positioning rod, the fixed plate is provided with a positioning hole, and the positioning rod and the positioning hole are movably inserted; the lower end of the piston pipe is provided with a liquid suction port and a liquid discharge port, the liquid suction port is connected with a liquid suction pipe, the lower end of the liquid suction pipe is provided with a filter cover, the liquid discharge port is connected with a liquid discharge pipe, the liquid discharge pipe is connected with a slurry inlet, and the liquid suction port and the liquid discharge port are both provided with check valves.
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|---|---|
| CN112042763B (en) | 2023-05-23 |
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