CN112167359A - Production process and flow of novel spiced dried bean curd - Google Patents
Production process and flow of novel spiced dried bean curd Download PDFInfo
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- CN112167359A CN112167359A CN202011327582.6A CN202011327582A CN112167359A CN 112167359 A CN112167359 A CN 112167359A CN 202011327582 A CN202011327582 A CN 202011327582A CN 112167359 A CN112167359 A CN 112167359A
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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 provides a production process and a flow of novel spiced dried bean curd, which comprise the steps of selecting raw materials and processing and manufacturing the dried bean curd, soaking beans → boiling the bean milk → removing residues → curdling → squatting → upper plate → squeezing → cooling white embryos → cutting blocks → seasoning processing → packaging → sterilizing → constant temperature inspection → warehousing; s1, selecting materials, namely selecting soybeans with bright color, uniform size and full particles; s2, soaking soybeans in warm water at the temperature of 32-38 ℃, wherein the ratio of the soybeans to the warm water is 1:5.5-6.5, the soybean soaking time is changed correspondingly according to different seasons, and the soybean soaking time is as follows: the bean soaking time range is 5-8 hours, autumn and winter: the bean soaking time is 8-12 hours, white soda with the bean amount of 0.2-0.3% is added during bean soaking, after the bean soaking is carried out for a preset time, whether the soybeans are soaked thoroughly is checked, whether a hard core exists in the middle of the soybeans is pinched off, and the bean soaking time is prolonged for 1-2 hours if the hard core exists. The dried tofu prepared by the invention is delicious in taste and safe to eat.
Description
Technical Field
The invention relates to the technical field of bean processing, in particular to a production process and a flow of novel fragrant and spiced dried bean curd.
Background
Along with the progress of civilization of the Chinese society and the continuous development of national economy, people pay more and more attention to the self health, and bean products serving as nutritional health foods have attracted high attention of people, so that the diet concept of 'health and longevity and no bean every day' is formed. In recent years, the demand of bean products, especially dried tofu, in international markets has increased dramatically, and some foreign merchants order traditional dried tofu foods in China through various ways. The market demand is huge, the prospect is very wide, therefore, a production process and a flow of the novel spiced dried bean curd are provided to solve the problems.
Disclosure of Invention
The invention provides a production process and a flow of novel spiced dried bean curd, which are used for solving the problem of poor taste of the spiced dried bean curd in the prior art.
The invention adopts the following technical scheme:
a production process and flow of novel fragrant marinated dried bean curd comprise the steps of raw material selection and dried bean curd processing, bean soaking → soybean boiling → deslagging → soybean curdling → jellied bean curd squat → upper plate → pressing → white embryo cooling → cutting → seasoning processing → packaging → sterilization → constant temperature inspection → warehousing;
s1, selecting materials, namely selecting soybeans with bright color, uniform size and full particles;
s2, soaking soybeans in warm water at the temperature of 32-38 ℃, wherein the ratio of the soybeans to the warm water is 1:5.5-6.5, the soybean soaking time is changed correspondingly according to different seasons, and the soybean soaking time is as follows: the bean soaking time range is 5-8 hours, autumn and winter: the bean soaking time range is 8-12 hours, white soda with the bean amount of 0.2-0.3% is added during bean soaking, after the bean soaking is carried out for a preset time, whether the soybeans are soaked thoroughly is checked, whether a hard core exists in the middle of the soybeans is pinched off, and the bean soaking time is prolonged for 1-2 hours if the hard core exists;
s3, boiling the soybean, centrifuging the soybean for not less than three times to obtain soybean milk after the soybean has no hard core, and then starting to boil the soybean milk;
s4, removing residues, separating bean curd residues and soybean milk, and fishing out the bean curd residues to leave the soybean milk;
s5, curdling, namely curdling by using brine, controlling the temperature of the soybean milk to be 80 ℃, enabling the temperature error not to exceed 1 ℃, and continuously stirring the soybean milk in the process of curdling the brine into the soybean milk until tofu pudding appears, wherein the ratio of the brine to the soybean milk is 1: 500;
s6, squat the soybean milk, and standing for 4-6 minutes after the soybean milk is coagulated;
s7, loading a plate, placing a pressing plate on a trolley, then placing a basket mould, laying wrapping cloth in the basket mould, properly crushing the uncongealed tofu to break the jellied tofu gel network structure, preparing for removing proper water in the subsequent squeezing link, quantitatively measuring the uncongealed tofu in a quantitative barrel, uniformly crushing the uncongealed tofu in the barrel, then loading the plate, paying attention to pouring at four corners and then in the middle, and tightly folding and wrapping the four corners of the wrapping cloth;
s8, squeezing, namely pushing the pulling trolley into a squeezing position, lightly pressing to enable the whole squeezed bean embryo to fully drip water, pressing until water drips, pressing again to enable the dripping water to pass through more than four times of pressing, then prolonging the waiting time, pressurizing for 2-3 times, and taking out the bean embryo after the bean embryo is dehydrated and molded;
s9, cooling and forming the white blank, taking out the pressed jellied bean curd in time, putting the jellied bean curd on an operation table, peeling off wrapping cloth, carrying out air cooling and water removal by using an air dryer until the temperature of the jellied bean curd is reduced to normal temperature and no hot air exists on the surface of the jellied bean curd, conveying the jellied bean curd to a forming chamber by using a conveying air-cooling mesh belt, and cutting the dried bean curd into various shapes in the forming chamber;
s10, quickly boiling alkali, pouring the quickly boiled alkali into a pot for heating, putting the bean embryos into the pot, slightly turning over the quickly boiled alkali in time to avoid the bonding of the bean embryos, and enabling the bean embryos to be fully contacted with alkali liquor and uniformly heated;
s11, marinating, namely heating the marinated soup to a boiling state, pouring bean blanks into the pot, turning over the bean blanks in time after the bean blanks are put into the pot by 300kg per pot, ensuring that the cold bean blanks are not sticky to each other and are not uniformly colored in the heating process, controlling the temperature of the marinated soup to be 85 ℃, controlling the vertical error to be not more than 1 ℃, and marinating for 50 minutes, wherein in the process, the marinated soup is fully turned over at least once every 10 minutes; finally, heating for 5 minutes to enable the marinated soup to be in a boiling state, and taking out of the pot; the total marinating time is controlled to be 60 minutes;
s12, baking, namely drying the dried tofu by using a continuous multilayer dryer, wherein the set temperature of the dryer is generally 110 ℃ (85 ℃ in summer), the drying time is 19-26 minutes, and when the dried tofu is dried by hot air through the dryer, the dried tofu on a drying mesh belt must be uniformly spread;
s13, mixing materials, namely, fully and uniformly mixing the prepared auxiliary materials and the qualified marinated dried bean curds in a mixing groove according to the proportion;
s14, packaging, namely, timely filling the mixed dried tofu into color bags according to the specified gram number for vacuum packaging, and performing vacuum packaging in a heat sealing mode, wherein the vacuum degree of the vacuum packaging machine is set to be-0.1 MPa, the heat sealing temperature is 170-;
s15, sterilizing, namely putting the packaged dried tofu into a high-temperature sterilization pot for high-temperature sterilization at 110 ℃ for 30 minutes, cooling to the central temperature below 15 ℃, and warehousing for storage;
s16, carrying out constant temperature inspection, carrying out a heat preservation experiment on the product at about 37 ℃, wherein the time is 7 days, and strictly removing unqualified products such as bag expansion, air leakage and the like;
and S17, warehousing, and storing the qualified products in a 0-4 ℃ warehouse.
Preferably, in step S1, the water content of the selected soybeans is not more than 8%, the impurities are less than 1.5%, the cotyledon discoloring granules of the soybeans are less than 4.5%, the total amount of the mildewing granules and the disease fleck granules is less than 1%, and the total amount of the broken granules and the worm-eaten granules is less than 8%.
Preferably, in step S2, the soybeans are stirred once every 2 hours to make the beans uniformly soaked.
Preferably, in step S3, the temperature of the soybean milk should be 90-110 deg.C, the pressure should be 0.3 MPa, and the soybean milk should be cooked for 5-15 min.
Preferably, in step S5, the brine is an aqueous solution of magnesium chloride in a mixing ratio of 1 kg magnesium chloride to 4 kg water.
Preferably, in step S6, after the jellied bean curd is squat, yellow serofluid appears on the surface layer, and the yellow serofluid is sucked out by a water suction pipe until the jellied bean curd is exposed.
Preferably, in step S7, the pressing plate is aligned with the upper and lower corners, the basket mold is aligned, the vacant positions of the four sides are as large as each other, the cloth is placed diagonally, the centers of the four corner pasting plates are not wrinkled, and the size of the crushed particles of the dried bean curd is 3-5 mm.
Preferably, in step S10, the main auxiliary material for quick boiling of the alkali is edible alkali, the alkali liquor is prepared by adding 400g of sodium carbonate (edible alkali) into 250kg of water, heating to 95 ℃, the temperature difference between the upper and lower parts is not more than 1 ℃, ensuring that the sodium carbonate is fully dissolved and uniformly dispersed in the pot, and then adding white embryos to boil for 3-5 minutes and then taking out of the pot in time;
when the dried tofu is taken out of the pot, the surface of the dried tofu is observed to be smooth and free of hard skin, and the dried tofu can be taken out of the pot after being folded in half without cracking and bouncing.
Preferably, in step S11, preparing chicken frame, spice, chive and ginger, and cleaning for use;
injecting 600kg of clear water into the interlayer marinating pot, heating to 95 ℃, adding the chicken frame, the ginger and the salt, and boiling for 3 hours at the temperature of 90-95 ℃ under the condition of boiling;
adding chives and prepared spice bags 30 minutes before marinating the dried tofu, controlling the temperature of marinating soup at 90-95 ℃, and simultaneously shaking fully every 5-10 minutes, lifting the spice bags, draining, and then turning over to ensure that the spices are soaked and extracted;
heating to boil the marinating soup 10 minutes before marinating, adding chicken essence, monosodium glutamate, pigment and other auxiliary materials, and ensuring that the materials are dissolved and dispersed uniformly to complete the preparation of the marinating soup.
Preferably, in step S13, the method is performed according to the principle of "dry before wet", that is, the dry powder is added first, the oily wet material is added after the mixture is stirred uniformly, and the mixture is mixed, the product after the mixture ensures that the small material is uniformly adhered to the surface of the bean blank, and the required spices are mixed, wherein the spices comprise a spicy spice with quick-fried flavor, and the spicy spice with quick-fried flavor is formed by mixing red oil, zanthoxylum oil, spice oil, chili powder, pepper powder, ginger powder, pepper powder and five-spice powder.
The invention has the following beneficial effects:
the prepared dried tofu is unique in taste, delicious in taste and safe to eat, and auxiliary materials with various tastes can be added, so that the dried tofu is suitable for people with different tastes and different regions.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to 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 of the embodiments.
A production process and a flow of novel fragrant marinated dried bean curd comprise the production process and the flow of the novel fragrant marinated dried bean curd, and comprise the selection of raw materials and the processing and the manufacture of the dried bean curd, namely, bean soaking → soybean boiling → deslagging → soybean dripping → jellied bean curd → upper plate → pressing → white blank cooling → cutting → seasoning processing → packaging → sterilization → constant temperature inspection → warehousing;
s1, selecting materials, namely selecting soybeans with bright color, uniform size and full particles;
s2, soaking soybeans in warm water at the temperature of 32-38 ℃, wherein the ratio of the soybeans to the warm water is 1:5.5-6.5, the soybean soaking time is changed correspondingly according to different seasons, and the soybean soaking time is as follows: the bean soaking time range is 5-8 hours, autumn and winter: the bean soaking time is 8-12 hours, white soda with the bean amount of 0.2-0.3% is added during bean soaking, after the bean soaking is carried out for a preset time, whether the soybeans are soaked thoroughly is checked, whether a hard core exists in the middle of the soybeans is pinched off, and the bean soaking time is prolonged for 1-2 hours if the hard core exists, so that the water is infiltrated into the soybeans, and the cell membranes in the soybeans are enabled to absorb water and be completely broken as soon as possible. Meanwhile, due to the action of alkali, 30 percent of water-insoluble protein components in the beans can be dissolved in water, and the yield of the bean curd is improved. After the soybean soaking time is up, the soybean is not needed to be ground urgently, and whether the soybeans are soaked thoroughly is firstly checked, the method is to pinch the soybeans to see whether hard cores exist in the middles of the soybeans, and if the hard cores exist, the soybean soaking time is prolonged so as not to influence the soybean yield. After two bean halves of the soybeans are swelled and cracked after absorbing water, removing bean skins and chippings, and then adding water for over-grinding;
s3, boiling the soybean, centrifuging the soybean for not less than three times after the soybean has no hard core to obtain soybean milk, and then starting to boil the soybean for the purpose of: the protein is denatured by heating, the activity of enzyme in the raw material is damaged, the digestibility of the protein is improved, anti-nutritional factors in the soybeans are eliminated, the beany flavor is removed, and the sterilization effect is also achieved;
s4, removing dregs, separating bean curd dregs and soybean milk, fishing out the bean dregs, and leaving the soybean milk, wherein the quality of the bean curd is good, the amount of the bean curd is large, and the bean curd is closely related to the thorough removal of the dregs. The soybean milk is mixed with fine dregs, so that the quality of the bean curd is reduced, the bean curd looks rough and is incompletely coagulated, and the yield of the bean curd is influenced. After the soybean milk is boiled, the soybean milk is sieved, the soybean milk sieving process is also a process for separating the soybean curd residue from the soybean milk, the residual soybean dregs can be cleaned by the soybean milk sieving, the soybean dregs are continuously peeled off without mixing the soybean dregs into the soybean milk, and then the sieved soybean dregs are fished out, so that the remaining soybean milk is the high-quality soybean milk;
s5, curdling, namely curdling by using brine, controlling the temperature of the soybean milk to be 80 ℃, enabling the temperature error to be not more than 1 ℃, continuously stirring the soybean milk in the process of curdling the brine into the soybean milk until tofu pudding appears, wherein the ratio of the brine to the soybean milk is 1:500, the brine can play a role in separating water from the tofu pudding, the amount of the brine is important to control the amount of the brine, the amount of the brine directly influences the thickness and tenderness of the uncongealed tofu, and the curdling method is similar to the tofu making method. But the curdling speed is faster than that of bean curd making, so that the formed bean curd has large volume and poor water retention property, and is beneficial to pressing and improving the hardness of white blanks of the dried bean curd;
s6, squatting of the soybean milk, standing for 4-6 minutes after the soybean milk is coagulated so that the soybean milk can be completely coagulated and the tissue structure can be stabilized;
s7, putting a pressing plate on a trolley, putting an upper basket mould, laying wrapping cloth in the basket mould, properly crushing the uncongealed beancurd to break a jellied bean curd network structure, preparing for removing proper water in a subsequent squeezing link, quantitatively measuring the uncongealed beancurd in a quantitative barrel, uniformly crushing in the barrel, and then putting the upper plate, paying attention to four corners, pouring in the middle, folding and wrapping the four corners of the cloth to be tightened, so that the phenomena of uneven water, such as 'uneven thickness, white core, white edge' and the like are avoided;
s8, squeezing, namely pushing the pulling trolley into a squeezing position, lightly pressing to enable the whole squeezed bean embryo to fully drip water, pressing until water drips, then pressing to enable the dripping water to pass through more than four times of pressing, then prolonging the waiting time, pressurizing for 2-3 times, taking out the bean embryo after the bean embryo is dehydrated and formed, and the purpose of squeezing is mainly to enable protein to be better bonded together through pressure and enable redundant yellow soup to overflow through wrapping cloth;
s9, cooling and forming the white blank, taking out the pressed jellied bean curd in time, putting the jellied bean curd on an operation table, peeling off wrapping cloth, carrying out air cooling and water removal by using an air dryer until the temperature of the jellied bean curd is reduced to normal temperature and no hot air exists on the surface of the jellied bean curd, conveying the jellied bean curd to a forming chamber by using a conveying air-cooling mesh belt, and cutting the dried bean curd into various shapes in the forming chamber;
s10, quickly boiling alkali, pouring the alkali into a pot for heating, putting the bean embryos into the pot, slightly turning the bean embryos in time to avoid the bonding of the bean embryos, fully contacting the bean embryos with alkali liquor, uniformly heating, quickly boiling the alkali to remove white, mainly aiming at changing the properties of dried tofu, increasing flexibility and toughness, removing beany flavor and enabling the bean embryos to be tasty more easily during marinating;
s11, marinating, namely heating the marinated soup to a boiling state, pouring bean blanks into the pot, turning over the bean blanks in time after the bean blanks are put into the pot by 300kg per pot, ensuring that the cold bean blanks are not sticky to each other and are not uniformly colored in the heating process, controlling the temperature of the marinated soup to be 85 ℃, controlling the vertical error to be not more than 1 ℃, and marinating for 50 minutes, wherein in the process, the marinated soup is fully turned over at least once every 10 minutes; finally, heating for 5 minutes to enable the marinated soup to be in a boiling state, and taking out of the pot; the total marinating time is controlled to be 60 minutes;
s12, baking, namely, drying the dried tofu by using a continuous multilayer dryer, wherein the set temperature of the dryer is generally 110 ℃ (85 ℃ in summer) for 19-26 minutes, when the dried tofu is dried by hot air through the dryer, the dried tofu on a drying mesh belt must be uniformly spread, and the flexibility of the dried tofu is enhanced by the main purpose of drying; fixing the color of the bean embryo, coloring the bean embryo by the pigment in the marinated soup, but the bean embryo does not have consistent luster, and generating color change at high temperature to achieve brightness, consistent color and tight skin; simultaneously removing water to meet the requirements of the product;
s13, mixing materials, namely, fully and uniformly mixing the prepared auxiliary materials and the qualified marinated dried bean curds in a mixing groove according to the proportion;
s14, packaging, namely, timely filling the mixed dried tofu into color bags according to the specified gram number for vacuum packaging, and performing vacuum packaging in a heat sealing mode, wherein the vacuum degree of the vacuum packaging machine is set to be-0.1 MPa, the heat sealing temperature is 170 ℃ and 220 ℃, dirt on the bag mouth of each packaging bag needs to be cleaned and leveled during sealing, wrinkles are reduced, and the dirt on the bag mouth of each packaging bag needs to be cleaned and leveled during sealing, so that the wrinkles are reduced;
s15, sterilizing, namely putting the packaged dried tofu into a high-temperature sterilization pot for high-temperature sterilization at 110 ℃ for 30 minutes, cooling to the central temperature below 15 ℃, and warehousing for storage;
s16, carrying out constant temperature inspection, carrying out a heat preservation experiment on the product at about 37 ℃, wherein the time is 7 days, and strictly removing unqualified products such as bag expansion, air leakage and the like;
and S17, warehousing, and storing the qualified products in a 0-4 ℃ warehouse.
In step S1, the water content of the selected soybeans is not more than 8%, the impurities are less than 1.5%, the cotyledon discoloring granules of the soybeans are less than 4.5%, the total amount of the mildewing granules and the disease fleck granules is less than 1%, and the total amount of the broken granules and the worm corroded granules is less than 8%.
In step S2, the soybeans are stirred every 2 hours to make the beans uniformly soaked.
In step S3, the temperature of the soybean milk should reach 90-110 deg.C, the pressure should be 0.3 MPa, and the soybean milk should be boiled for 5-15 minutes.
In step S5, the brine is an aqueous solution of magnesium chloride in a mixing ratio of 1 kg magnesium chloride to 4 kg water.
In step S6, after the jellied bean curd is squat, yellow serofluid appears on the surface layer, and the yellow serofluid is sucked out by the water suction pipe until the jellied bean curd is exposed.
In step S7, the pressing plate needs to be aligned with the upper and lower four corners, the basket mold is placed right with the four sides having the same size, the cloth needs to be placed diagonally, the centers of the four corner pasting plates are not wrinkled, and the dried tofu needs to be crushed to have a particle size of 3-5 mm.
In step S10, the main auxiliary material for alkali quick-boiling is edible alkali, the alkali liquor is prepared by adding 400g of sodium carbonate (edible alkali) into 250kg of water, heating to 95 ℃, the temperature difference between the upper and lower parts is not more than 1 ℃, ensuring that the sodium carbonate is fully dissolved and uniformly dispersed in the pot, then putting white embryos into the pot for boiling for 3-5 minutes, and then taking the white embryos out of the pot in time, and sensory judgment on the boiled marinated soup: the surface of the spice bag has a sticky paste feeling, and the surface of the marinated soup is provided with a thin film;
when the dried tofu is taken out of the pot, the surface of the dried tofu is observed to be smooth and free of hard skin, and the dried tofu can be taken out of the pot after being folded in half without cracking and bouncing.
In step S11, preparing a chicken frame, spices, chives and gingers, and cleaning the chicken frame, the spices, the chives and the gingers for later use;
injecting 600kg of clear water into the interlayer marinating pot, heating to 95 ℃, adding the chicken frame, the ginger and the salt, and boiling for 3 hours at the temperature of 90-95 ℃ under the condition of boiling;
adding chives and prepared spice bags 30 minutes before marinating the dried tofu, controlling the temperature of marinating soup at 90-95 ℃, and simultaneously shaking fully every 5-10 minutes, lifting the spice bags, draining, and then turning over to ensure that the spices are soaked and extracted;
heating to boil the marinating soup 10 minutes before marinating, adding chicken essence, monosodium glutamate, pigment and other auxiliary materials, and ensuring that the materials are dissolved and dispersed uniformly to complete the preparation of the marinating soup.
In step S13, the method is performed according to the principle of "dry first and then wet", that is, the dry powder is added first, the oily wet material is added after the mixture is stirred uniformly, the product after the mixture is stirred ensures that the small material is uniformly adhered to the surface of the bean blank to stir the required spice, which comprises the spicy spices with quick-fried fragrance, and the spicy spices with quick-fried fragrance are formed by mixing red oil, zanthoxylum oil, spice oil, chilli powder, pepper powder, ginger powder, pepper powder and five-spice powder.
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 technical solutions and the inventive concepts thereof according to the present invention should be equivalent or changed within the scope of the present invention.
Claims (10)
1. A production process and flow of novel fragrant marinated dried bean curd comprise the selection of raw materials and the processing and the manufacture of the dried bean curd, and are characterized in that the bean is soaked → the soybean is boiled → the dregs are removed → the soybean is spotted → the jelly is squatted → the upper plate → the squeezing → the white embryo is cooled → the cutting block → the seasoning processing → the packaging → the sterilization → the constant temperature inspection → the warehousing;
s1, selecting materials, namely selecting soybeans with bright color, uniform size and full particles;
s2, soaking soybeans in warm water at the temperature of 32-38 ℃, wherein the ratio of the soybeans to the warm water is 1:5.5-6.5, the soybean soaking time is changed correspondingly according to different seasons, and the soybean soaking time is as follows: the bean soaking time range is 5-8 hours, autumn and winter: the bean soaking time range is 8-12 hours, white soda with the bean amount of 0.2-0.3% is added during bean soaking, after the bean soaking is carried out for a preset time, whether the soybeans are soaked thoroughly is checked, whether a hard core exists in the middle of the soybeans is pinched off, and the bean soaking time is prolonged for 1-2 hours if the hard core exists;
s3, boiling the soybean, centrifuging the soybean for not less than three times to obtain soybean milk after the soybean has no hard core, and then starting to boil the soybean milk;
s4, removing residues, separating bean curd residues and soybean milk, and fishing out the bean curd residues to leave the soybean milk;
s5, curdling, namely curdling by using brine, controlling the temperature of the soybean milk to be 80 ℃, enabling the temperature error not to exceed 1 ℃, and continuously stirring the soybean milk in the process of curdling the brine into the soybean milk until tofu pudding appears, wherein the ratio of the brine to the soybean milk is 1: 500;
s6, squat the soybean milk, and standing for 4-6 minutes after the soybean milk is coagulated;
s7, loading a plate, placing a pressing plate on a trolley, then placing a basket mould, laying wrapping cloth in the basket mould, properly crushing the uncongealed tofu to break the jellied tofu gel network structure, preparing for removing proper water in the subsequent squeezing link, quantitatively measuring the uncongealed tofu in a quantitative barrel, uniformly crushing the uncongealed tofu in the barrel, then loading the plate, paying attention to pouring at four corners and then in the middle, and tightly folding and wrapping the four corners of the wrapping cloth;
s8, squeezing, namely pushing the pulling trolley into a squeezing position, lightly pressing to enable the whole squeezed bean embryo to fully drip water, pressing until water drips, pressing again to enable the dripping water to pass through more than four times of pressing, then prolonging the waiting time, pressurizing for 2-3 times, and taking out the bean embryo after the bean embryo is dehydrated and molded;
s9, cooling and forming the white blank, taking out the pressed jellied bean curd in time, putting the jellied bean curd on an operation table, peeling off wrapping cloth, carrying out air cooling and water removal by using an air dryer until the temperature of the jellied bean curd is reduced to normal temperature and no hot air exists on the surface of the jellied bean curd, conveying the jellied bean curd to a forming chamber by using a conveying air-cooling mesh belt, and cutting the dried bean curd into various shapes in the forming chamber;
s10, quickly boiling alkali, pouring the quickly boiled alkali into a pot for heating, putting the bean embryos into the pot, slightly turning over the quickly boiled alkali in time to avoid the bonding of the bean embryos, and enabling the bean embryos to be fully contacted with alkali liquor and uniformly heated;
s11, marinating, namely heating the marinated soup to a boiling state, pouring bean blanks into the pot, turning over the bean blanks in time after the bean blanks are put into the pot by 300kg per pot, ensuring that the cold bean blanks are not sticky to each other and are not uniformly colored in the heating process, controlling the temperature of the marinated soup to be 85 ℃, controlling the vertical error to be not more than 1 ℃, and marinating for 50 minutes, wherein in the process, the marinated soup is fully turned over at least once every 10 minutes; finally, heating for 5 minutes to enable the marinated soup to be in a boiling state, and taking out of the pot; the total marinating time is controlled to be 60 minutes;
s12, baking, namely drying the dried tofu by using a continuous multilayer dryer, wherein the set temperature of the dryer is generally 110 ℃ (85 ℃ in summer), the drying time is 19-26 minutes, and when the dried tofu is dried by hot air through the dryer, the dried tofu on a drying mesh belt must be uniformly spread;
s13, mixing materials, namely, fully and uniformly mixing the prepared auxiliary materials and the qualified marinated dried bean curds in a mixing groove according to the proportion;
s14, packaging, namely, timely filling the mixed dried tofu into color bags according to the specified gram number for vacuum packaging, and performing vacuum packaging in a heat sealing mode, wherein the vacuum degree of the vacuum packaging machine is set to be-0.1 MPa, the heat sealing temperature is 170-;
s15, sterilizing, namely putting the packaged dried tofu into a high-temperature sterilization pot for high-temperature sterilization at 110 ℃ for 30 minutes, cooling to the central temperature below 15 ℃, and warehousing for storage;
s16, carrying out constant temperature inspection, carrying out a heat preservation experiment on the product at about 37 ℃, wherein the time is 7 days, and strictly removing unqualified products such as bag expansion, air leakage and the like;
and S17, warehousing, and storing the qualified products in a 0-4 ℃ warehouse.
2. The process of claim 1, wherein in step S1, the water content of the selected soybean is not more than 8%, the impurities are less than 1.5%, the cotyledon discoloration of the soybean is less than 4.5%, the total amount of mildew and disease stain is less than 1%, and the total amount of broken and worm-eaten grains is less than 8%.
3. The process and flow of claim 1, wherein in step S2, the soybeans are stirred every 2 hours to make the beans uniformly soaked.
4. The process for producing the novel spiced dried bean curd as claimed in claim 1, wherein in step S3, the temperature for boiling the soybean milk is 90-110 ℃, the pressure is 0.3 MPa, and the process for boiling the soybean milk is 5-15 minutes.
5. The process and flow of claim 1, wherein in step S5, the brine is an aqueous solution of magnesium chloride, and the mixing ratio is 1 kg magnesium chloride to 4 kg water.
6. The process and flow of claim 1, wherein in step S6, after the tofu is squat, the surface layer of the tofu is yellow serofluid, and the yellow serofluid is sucked out by a water suction pipe until the tofu jelly is exposed.
7. The process and flow of claim 1, wherein in step S7, the pressing plate is aligned with the upper and lower corners, the basket mold is aligned with the four corners having the same size, the cloth is placed diagonally, the centers of the four corner pasting plates are not wrinkled, and the size of the crushed particles of the dried bean curd is 3-5 mm.
8. The production process and flow of the novel spiced dried bean curd according to claim 1, wherein in step S10, the main auxiliary material for alkali quick boiling is edible alkali, the alkali liquor is prepared by adding 400g of sodium carbonate (edible alkali) into 250kg of water, heating to 95 ℃, the temperature difference between the upper and lower parts is not more than 1 ℃, ensuring that the sodium carbonate is fully dissolved and uniformly dispersed in a pot, and then adding white embryos for boiling for 3-5 minutes and then taking out of the pot in time;
when the dried tofu is taken out of the pot, the surface of the dried tofu is observed to be smooth and free of hard skin, and the dried tofu can be taken out of the pot after being folded in half without cracking and bouncing.
9. The production process and flow of the novel spiced dried bean curd according to claim 1, wherein in step S11, chicken frames, spices, shallots and gingers are prepared and cleaned for later use;
injecting 600kg of clear water into the interlayer marinating pot, heating to 95 ℃, adding the chicken frame, the ginger and the salt, and boiling for 3 hours at the temperature of 90-95 ℃ under the condition of boiling;
adding chives and prepared spice bags 30 minutes before marinating the dried tofu, controlling the temperature of marinating soup at 90-95 ℃, and simultaneously shaking fully every 5-10 minutes, lifting the spice bags, draining, and then turning over to ensure that the spices are soaked and extracted;
heating to boil the marinating soup 10 minutes before marinating, adding chicken essence, monosodium glutamate, pigment and other auxiliary materials, and ensuring that the materials are dissolved and dispersed uniformly to complete the preparation of the marinating soup.
10. The production process and flow of the novel spiced dried bean curd according to claim 1, wherein in step S13, the drying and wetting are performed according to the principle of drying first and then wetting, that is, the dry powder is added first, the oily wet material is added after the mixture is stirred uniformly and mixed, and the product after the mixture ensures that the small materials are uniformly adhered to the surface of the bean blank to mix the required spices, including the spicy spices, which comprise red oil, zanthoxylum oil, spice oil, chili powder, pepper powder, ginger powder, pepper powder and five-spice powder.
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112715856A (en) * | 2021-01-14 | 2021-04-30 | 于华娟 | Formula dried tofu bittern boiling device turns over |
| CN112971035A (en) * | 2021-04-20 | 2021-06-18 | 江苏港湾农业科技集团有限公司 | Production method of dried bean curd with long shelf life |
| CN113966807A (en) * | 2021-10-12 | 2022-01-25 | 达州合得拢食品有限公司 | Production process of dried cow-hide bean curd with stomach nourishing effect |
| CN114651943A (en) * | 2022-04-15 | 2022-06-24 | 重庆市蓬江食品有限公司 | Method for preparing bean stick bean curd product |
-
2020
- 2020-11-24 CN CN202011327582.6A patent/CN112167359A/en not_active Withdrawn
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112715856A (en) * | 2021-01-14 | 2021-04-30 | 于华娟 | Formula dried tofu bittern boiling device turns over |
| CN112715856B (en) * | 2021-01-14 | 2023-08-01 | 味轩州农业科技发展(重庆)有限公司 | Overturning type dried bean curd marinating device |
| CN112971035A (en) * | 2021-04-20 | 2021-06-18 | 江苏港湾农业科技集团有限公司 | Production method of dried bean curd with long shelf life |
| CN113966807A (en) * | 2021-10-12 | 2022-01-25 | 达州合得拢食品有限公司 | Production process of dried cow-hide bean curd with stomach nourishing effect |
| CN114651943A (en) * | 2022-04-15 | 2022-06-24 | 重庆市蓬江食品有限公司 | Method for preparing bean stick bean curd product |
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