CN112586673A - Preparation method of pickled bean curd and pickled bean curd product - Google Patents
Preparation method of pickled bean curd and pickled bean curd product Download PDFInfo
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- CN112586673A CN112586673A CN202110060090.3A CN202110060090A CN112586673A CN 112586673 A CN112586673 A CN 112586673A CN 202110060090 A CN202110060090 A CN 202110060090A CN 112586673 A CN112586673 A CN 112586673A
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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 relates to a preparation method of pickled bean curd and a pickled bean curd product thereof, wherein the preparation method comprises the steps of screening, soaking, pulping, defoaming, filtering, boiling, curdling, forming, baking and baking, no other chemical substances are added in the curdling process, so that bean curd is made from raw pulp, and in the soaking process, warm water is adopted to facilitate the full water absorption and expansion of soybeans; in the baking and baking process, the bean curd is dehydrated and expanded and foamed at high temperature, so that the formed pickled bean curd product has the characteristics of smooth and tender mouthfeel, strong bean fragrance and no rotten after long-time cooking. The pickled bean curd product prepared by the method is rich in a large amount of vegetable protein, has unique bean fragrance, purity and good taste, has elasticity, is not rotten after being boiled for a long time, is a popular food which is popular among people and has higher nutrition and health care functions, can efficiently supplement mineral substances required by human bodies, has rich nutrition, is more beneficial to body health after being eaten for a long time, is green and healthy, and is suitable for popularization and application.
Description
Technical Field
The invention relates to the technical field of bean product processing, in particular to a preparation method of pickled bean curd and a pickled bean curd product thereof.
Background
The bean curd is a traditional food in China, has the characteristics of delicious taste and health preservation, is also a main raw material of vegetarian dishes, is also a good food for the old and the young, and is praised as 'plant meat'. The bean curd is made of beans with high protein content, can be produced throughout the year and is not limited by seasons, and the main production process is as follows: firstly, pulping, namely preparing soybean into soybean milk; secondly, the soybean milk is coagulated into gel containing a large amount of water under the combined action of heat and a coagulant, namely the bean curd. The bean curd is very nutritious, and contains iron, magnesium, potassium, nicotinic acid, copper, calcium, zinc, phosphorus, folic acid, vitamin B1, egg yolk and vitamin B6; the high amino acid and protein content in the bean curd enables the bean curd to be a good supplementary food for grains; 78% of the bean curd fat is unsaturated fatty acid and does not contain cholesterol, and the digestion and absorption rate of the bean curd is more than 95%.
The bean curd serving as a tonifying heat-clearing health-preserving food 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 after being frequently eaten. Is more suitable for people with heat constitution, halitosis, thirst, gastrointestinal disorder, and fever. Modern medicine proves that the bean curd is beneficial to the growth and development of teeth and bones besides the functions of increasing nutrition, helping digestion and enhancing appetite, and the iron content in blood can be increased in the hematopoietic function; the bean curd does not contain cholesterol, and is a medicated diet for patients with hypertension, hyperlipidemia, hypercholesterolemia, arteriosclerosis and coronary heart disease. Is also a good food therapy product for supplementing nutrition for children, weak people and the old. The bean curd contains abundant phytoestrogen, and has good effect of preventing and treating osteoporosis. It also has effects in inhibiting breast cancer, prostate cancer and leukemia, and sterol and stigmasterol in bean curd are effective components for inhibiting cancer.
With the continuous improvement of living standard of people, the requirements on the bean curd food are not only sanitary and safe, but also have nutrition, are beneficial to health, have good taste and the like; therefore, the traditional preparation process needs to be improved, and the preparation of the pickled bean curd product which is rich in nutrition, green, healthy, safe to eat, suitable for the taste of people and beneficial to the health of people is very necessary.
Disclosure of Invention
Aiming at the problems in the prior art, the invention aims to provide a preparation method of pickled bean curd, which has the advantages of simple and convenient preparation process, easy realization, high production efficiency, rich nutrition, greenness, health and safe eating.
In order to solve the technical problems, the technical scheme adopted by the invention is as follows: the preparation method of the pickled bean curd is characterized by comprising the steps of screening, soaking, pulping, defoaming, filtering, boiling, curdling, forming, baking and baking, and specifically comprises the following steps:
(1) screening: sieving and selecting soybeans, and picking out mildewed and shriveled soybeans and other impurities;
(2) soaking: cleaning the screened soybeans with clear water, then soaking the soybeans according to the mass ratio of the soybeans to water of 1:2, and fully absorbing water and expanding the soybeans through soaking;
(3) pulping: taking out the soaked soybeans, draining, then putting the soybeans into a grinding machine for grinding into thick liquid, adding clear water in the grinding process, wherein the clear water is used for submerging the soybeans and the water surface is 4-5 cm higher than the soybean surface, and processing the soybeans through the grinding machine to obtain soybean milk;
(4) foam killing: the soybean milk obtained by grinding the soybean milk is brewed by boiled water, and the purposes of defoaming and foam inhibition of the soybean milk are realized by defoaming with the boiled water;
(5) filtering the slurry: filtering the defoamed soybean milk to separate the soybean milk from bean dregs so as to filter the bean dregs to obtain the soybean milk, respectively collecting the filtered filtrate and the bean dregs, repeatedly filtering the collected bean dregs for 3-4 times by using warm water, and collecting the filtered filtrate;
(6) boiling the soybean milk: boiling the filtrate collected after filtering so as to remove beany flavor, boiling the soybean milk with strong fire, then continuously boiling with slow fire for 3-10 min, turning off the fire when the beany flavor is boiled out, and cooling the soybean milk;
(7) curdling: preparing curdling brine in the boiling process, wherein the curdling brine is formed by mixing 1 part of sour soup and 3 parts of clear water, after the soybean milk is cooled, scooping the curdling brine by using a spoon, slowly rotating the spoon on the surface of the soybean milk in a spiral ring shape, shaking out the curdling brine in the spoon when the spoon rotates, scooping the curdling brine again by using the spoon after the curdling brine in the spoon is shaken out, rotating the curdling brine in the spiral ring shape to precipitate the protein of the soybean milk, and stopping adding the curdling brine when the soybean milk is clear and the tofu puddings are formed; slowly and ceaselessly stirring the soybean milk with moderate force to make the tofu pudding well-done and coagulated to form tofu pudding;
(8) molding: firstly, preserving heat and cooling the curdled tofu pudding for 15-25 min, putting the tofu pudding in a pot by using a bamboo strainer to enable the tofu pudding to automatically sink, and scooping water in the strainer by using a spoon or a ladle so as to remove redundant water in the tofu pudding; then scooping the tofu pudding out, putting the tofu pudding into a wooden container capable of leaking water, wherein the wooden container comprises a bottom plate and a pressing plate which are matched with the bottom plate, a layer of gauze needs to be placed on the bottom plate in advance, after the tofu pudding is placed, the gauze needs to cover the tofu pudding, the pressing plate is placed on the gauze, finally, a weight is placed on the pressing plate, the pressing plate is pressed by the aid of the weight to form pressure, the tofu pudding is compacted under the pressure, the pressure is controlled to be 4-7 MPa, the pressing time is 3-5 hours, after the tofu pudding is subjected to press forming, the wooden container is taken out, and the bean curd subjected to press forming is cut into bean curd blocks according to specifications;
(9) baking: putting the pressed bean curd blocks into a drying room, controlling the temperature in the drying room to be 60-70 ℃, and baking for 24-72 hours;
(10) baking: and putting the baked bean curd blocks into a microwave oven for microwave baking, wherein the temperature of the microwave oven is opened to 180 ℃, the temperature deviation is not more than 5 ℃, the microwave time is 1-3 min, expanding and foaming are carried out at high temperature, and the foamed bean curd product is obtained after microwave baking.
Further, in the preparation method of the pickled bean curd, warm water is adopted for soaking in the soaking process in the step (2), and the temperature of the warm water is controlled to be 15-20 ℃ in summer and autumn, and the soaking time is 4 hours; in winter and spring, the temperature of warm water is controlled to be 10-15 ℃, the soaking time is 8 hours, and foams floating on the water meter need to be removed in time in the soaking process.
Further, in the preparation method of the pickled bean curd, the sour soup in the curdling brine is the water collected before the bean curd is pressed and formed in the curdling process in the step (7), and the sour soup is formed by fermenting and souring the bean curd under the action of lactic acid bacteria; the curdling brine needs to be heated before curdling, and the temperature of the curdling brine is kept between 95 and 100 ℃ during curdling; when the soybean milk is cooled to 65 ℃ and the temperature deviation cannot exceed 1.5 ℃, adding bittern to the heated curdling brine by using a spoon, wherein the dosage of the curdling brine is 1:4 of the weight of the soybean milk, and the time for adding the bittern to curdling is controlled within 8-9 min.
Further, in the preparation method of the pickled bean curd, the temperature of the operating room of the curdling environment is controlled to be 20-30 ℃ and the relative humidity is controlled to be 45-55% in the curdling process in the step (7).
Further, in the preparation method of the pickled bean curd, the curdled bean curd is cooled for 20-25 min under the condition of heat preservation in the forming process in the step (8), wherein the pressure is controlled to be 5-6 MPa, and the pressing time is 4-5 h.
Further, in the preparation method of the pickled bean curd, the temperature of the operation room of the forming environment is controlled to be 20-30 ℃ and the relative humidity is controlled to be 50-60% in the forming process of the step (8); during utilizing the heavy object suppression, still need carry out twice and scrape the package and tightly wrap the operation, scrape the package and tightly wrap up and mention the gauze upwards gently with the hand to can spill the water in the bean curd flower smoothly, can make the bean curd surface of extrusion smooth through scraping a package operation, through tightly wrapping the operation, can be so that the bean curd four corners of extrusion is full.
Further, in the preparation method of the pickled bean curd, the pressed bean curd blocks are placed on a drying frame in a drying room in the baking process in the step (9), the temperature in the drying room is controlled to be 65-68 ℃, the baking time is controlled to be 48-60 hours, and the bean curd blocks need to be turned over once during the baking process.
Further, the preparation method of the pickled bean curd of the present invention, wherein the temperature deviation does not exceed 2 ℃ during the baking process of the step (10), and the microwave time is 1 min.
The invention also discloses a pickled bean curd product which is prepared according to the preparation method.
Compared with the prior art, the preparation method of the pickled bean curd and the pickled bean curd product thereof have the beneficial effects that: in the curdling process, the added sour soup is water collected before the bean curd is pressed and molded and is formed by fermenting and changing acid under the action of lactic acid bacteria, and no other chemical substance is added, so that bean curd is manufactured by using primary pulp, i.e. gypsum, brine and other curing agents are not added in the manufacturing process, potential risks possibly brought by using gypsum, brine, coagulants or chemical preservatives are avoided, and the green, healthy and edible product is ensured; in addition, in the soaking process, warm water is adopted for soaking, which is favorable for full water absorption and expansion of the soybeans; in the process of curdling and forming, the environmental temperature and humidity of the operation room are strictly controlled, which is beneficial to the formation of the bean curd jelly and the formation of the bean curd, and in the process of baking and baking, the bean curd is dehydrated and expanded and foamed at high temperature, so that the finally formed pickled bean curd product has the characteristics of smooth and tender taste, strong bean fragrance and no rotten after long-time cooking.
The pickled bean curd product prepared by the method is rich in a large amount of vegetable protein, has unique bean fragrance, purity and good taste, has elasticity, is not rotten after being boiled for a long time, is a popular food which is popular among people and has higher nutrition and health care functions, can efficiently supplement mineral substances required by human bodies, has rich nutrition, is more beneficial to body health after being eaten for a long time, is green and healthy, and is suitable for popularization and application.
Detailed Description
In order to more fully explain the practice of the invention, the invention is further illustrated by reference to the following specific examples.
Example 1:
the preparation method of the pickled bean curd is characterized by comprising the steps of screening, soaking, pulping, defoaming, filtering, boiling, curdling, forming, baking and baking, and specifically comprises the following steps:
(1) screening: sieving and selecting soybeans, and picking out mildewed and shriveled soybeans and other impurities;
(2) soaking: cleaning the screened soybeans with clear water, then soaking the soybeans according to the soybean water mass ratio of 1:2, and soaking the soybeans with warm water, wherein the temperature of the warm water is controlled to be 15-20 ℃ in summer and autumn, and the soaking time is 4 hours; in winter and spring, the temperature of warm water is controlled to be 10-15 ℃, the soaking time is 8 hours, foams floating on a water meter need to be removed in time in the soaking process, and soybeans fully absorb water and swell through soaking;
(3) pulping: taking out the soaked soybeans, draining, then putting the soybeans into a grinding machine for grinding into thick liquid, adding clear water in the grinding process, wherein the clear water is used for submerging the soybeans and the water surface is 4-5 cm higher than the soybean surface, and processing the soybeans through the grinding machine to obtain soybean milk;
(4) foam killing: the soybean milk obtained by grinding the soybean milk is brewed by boiled water, and the purposes of defoaming and foam inhibition of the soybean milk are realized by defoaming with the boiled water;
(5) filtering the slurry: filtering the defoamed soybean milk to separate the soybean milk from bean dregs so as to filter the bean dregs to obtain the soybean milk, respectively collecting the filtered filtrate and the bean dregs, repeatedly filtering the collected bean dregs for 4 times by using warm water, and collecting the filtered filtrate;
(6) boiling the soybean milk: boiling the filtrate collected after filtering so as to remove beany flavor, boiling the soybean milk with strong fire, then continuously boiling with slow fire for 3-6 min, turning off the fire when the beany flavor is boiled out, and cooling the soybean milk;
(7) curdling: preparing curdling brine in the process of boiling the soybean milk, wherein the curdling brine is formed by mixing 1 part of sour soup and 3 parts of clear water, the sour soup in the curdling brine is water collected before the compression molding of the tofu pudding, and the curdling brine is formed by fermenting and changing into acid under the action of lactic acid bacteria; the curdling brine needs to be heated before curdling, and the temperature of the curdling brine is kept between 95 and 100 ℃ during curdling; when the soybean milk is cooled to 65 ℃ and the temperature deviation cannot exceed 1.5 ℃, scooping the curdling brine by using a spoon, slowly rotating the spoon on the surface of the soybean milk in a spiral ring shape, shaking out the curdling brine in the spoon when the spoon rotates, scooping the curdling brine again by using the spoon after the curdling brine in the spoon is finished, rotating the curdling brine in the spiral ring shape, beginning to precipitate the protein of the soybean milk, and stopping putting the curdling brine when the soybean milk becomes clear and the tofu pudding is formed; slowly and ceaselessly stirring the soybean milk with moderate force to make the tofu pudding well-done and coagulated to form tofu pudding; the using amount of the curdling brine is matched with the weight of the soybean milk according to a ratio of 1:4, and the time for adding the brine and curdling is controlled within 8-9 min; in the curdling process, the temperature of an operating room of a curdling environment is controlled to be 20-30 ℃, and the relative humidity is controlled to be 45-50%;
(8) molding: firstly, preserving heat and cooling the curdled tofu pudding for 15-20 min, putting the tofu pudding in a pot by using a bamboo strainer to enable the tofu pudding to automatically sink, and scooping water in the strainer by using a spoon or a ladle so as to remove redundant water in the tofu pudding; then scooping the tofu pudding out, putting the tofu pudding into a wooden container capable of leaking water, wherein the wooden container comprises a bottom plate and a pressing plate which are matched with the bottom plate, a layer of gauze needs to be placed on the bottom plate in advance, after the tofu pudding is placed, the gauze needs to cover the tofu pudding, the pressing plate is placed on the gauze, finally, a weight is placed on the pressing plate, the pressing plate is pressed by the aid of the weight, two bag scraping and bag tightening operations need to be carried out during pressing by the aid of the weight, the gauze is slightly lifted upwards by hands to smoothly leak water in the tofu pudding, the surface of the pressed tofu is smooth by the bag scraping operation, and four corners of the pressed tofu are full by the bag tightening operation; compacting the tofu pudding under the action of pressure to form tofu, wherein the pressure is controlled to be 4-5 MPa, the pressing time is 3-4 h, after the tofu pudding is subjected to press forming, taking out the wooden container, and cutting the press-formed tofu into tofu blocks according to the specification; in the forming process, the temperature of an operating room of a forming environment is controlled to be 20-30 ℃, and the relative humidity is controlled to be 50-60%;
(9) baking: putting the pressed bean curd blocks on a drying frame in a drying room, controlling the temperature in the drying room to be 60-65 ℃ and the drying time to be 60-72 h; the bean curd blocks need to be turned over once during baking;
(10) baking: and putting the baked bean curd blocks into a microwave oven for microwave baking, wherein the temperature of the microwave oven is opened to 180 ℃, the temperature deviation is not more than 5 ℃, the microwave time is 3min, expanding and foaming are carried out at high temperature, and the foamed bean curd product is obtained after microwave baking.
Example 2:
the preparation method of the pickled bean curd is characterized by comprising the steps of screening, soaking, pulping, defoaming, filtering, boiling, curdling, forming, baking and baking, and specifically comprises the following steps:
(1) screening: sieving and selecting soybeans, and picking out mildewed and shriveled soybeans and other impurities;
(2) soaking: cleaning the screened soybeans with clear water, then soaking the soybeans according to the soybean water mass ratio of 1:2, and soaking the soybeans with warm water, wherein the temperature of the warm water is controlled to be 15-20 ℃ in summer and autumn, and the soaking time is 4 hours; in winter and spring, the temperature of warm water is controlled to be 10-15 ℃, the soaking time is 8 hours, foams floating on a water meter need to be removed in time in the soaking process, and soybeans fully absorb water and swell through soaking;
(3) pulping: taking out the soaked soybeans, draining, then putting the soybeans into a grinding machine for grinding into thick liquid, adding clear water in the grinding process, wherein the clear water is used for submerging the soybeans and the water surface is 4-5 cm higher than the soybean surface, and processing the soybeans through the grinding machine to obtain soybean milk;
(4) foam killing: the soybean milk obtained by grinding the soybean milk is brewed by boiled water, and the purposes of defoaming and foam inhibition of the soybean milk are realized by defoaming with the boiled water;
(5) filtering the slurry: filtering the defoamed soybean milk to separate the soybean milk from bean dregs so as to filter the bean dregs to obtain the soybean milk, respectively collecting the filtered filtrate and the bean dregs, repeatedly filtering the collected bean dregs for 3 times by using warm water, and collecting the filtered filtrate;
(6) boiling the soybean milk: boiling the filtrate collected after filtering so as to remove beany flavor, boiling the soybean milk with strong fire, then continuously boiling with slow fire for 5-8 min, turning off the fire when the beany flavor is boiled out, and cooling the soybean milk;
(7) curdling: preparing curdling brine in the process of boiling the soybean milk, wherein the curdling brine is formed by mixing 1 part of sour soup and 3 parts of clear water, the sour soup in the curdling brine is water collected before the compression molding of the tofu pudding, and the curdling brine is formed by fermenting and changing into acid under the action of lactic acid bacteria; the curdling brine needs to be heated before curdling, and the temperature of the curdling brine is kept between 95 and 100 ℃ during curdling; when the soybean milk is cooled to 65 ℃ and the temperature deviation cannot exceed 1.5 ℃, scooping the curdling brine by using a spoon, slowly rotating the spoon on the surface of the soybean milk in a spiral ring shape, shaking out the curdling brine in the spoon when the spoon rotates, scooping the curdling brine again by using the spoon after the curdling brine in the spoon is finished, rotating the curdling brine in the spiral ring shape, beginning to precipitate the protein of the soybean milk, and stopping putting the curdling brine when the soybean milk becomes clear and the tofu pudding is formed; slowly and ceaselessly stirring the soybean milk with moderate force to make the tofu pudding well-done and coagulated to form tofu pudding; the using amount of the curdling brine is matched with the weight of the soybean milk according to a ratio of 1:4, and the time for adding the brine and curdling is controlled within 8-9 min; in the curdling process, the temperature of an operating room of a curdling environment is controlled to be 20-30 ℃, and the relative humidity is controlled to be 48-52%;
(8) molding: firstly, preserving heat and cooling the curdled tofu pudding for 20-25 min, putting the tofu pudding in a pot by using a bamboo strainer to enable the tofu pudding to automatically sink, and scooping water in the strainer by using a spoon or a ladle so as to remove redundant water in the tofu pudding; then scooping the tofu pudding out, putting the tofu pudding into a wooden container capable of leaking water, wherein the wooden container comprises a bottom plate and a pressing plate which are matched with the bottom plate, a layer of gauze needs to be placed on the bottom plate in advance, after the tofu pudding is placed, the gauze needs to cover the tofu pudding, the pressing plate is placed on the gauze, finally, a weight is placed on the pressing plate, the pressing plate is pressed by the aid of the weight, two bag scraping and bag tightening operations need to be carried out during pressing by the aid of the weight, the gauze is slightly lifted upwards by hands to smoothly leak water in the tofu pudding, the surface of the pressed tofu is smooth by the bag scraping operation, and four corners of the pressed tofu are full by the bag tightening operation; compacting the tofu pudding under the action of pressure to form tofu, wherein the pressure is controlled to be 5-6 MPa, the pressing time is 4-5 h, after the tofu pudding is subjected to press forming, taking out the wooden container, and cutting the press-formed tofu into tofu blocks according to the specification; in the forming process, the temperature of an operating room of a forming environment is controlled to be 20-30 ℃, and the relative humidity is controlled to be 50-60%;
(9) baking: putting the pressed bean curd blocks on a drying frame in a drying room, controlling the temperature in the drying room to be 65-68 ℃, and baking for 48-60 hours; the bean curd blocks need to be turned over once during baking;
(10) baking: and putting the baked bean curd blocks into a microwave oven for microwave baking, wherein the temperature of the microwave oven is opened to 180 ℃, the temperature deviation is not more than 2 ℃, the microwave time is 1min, expanding and foaming are carried out at high temperature, and the foamed bean curd product is obtained after microwave baking.
Example 3:
the preparation method of the pickled bean curd is characterized by comprising the steps of screening, soaking, pulping, defoaming, filtering, boiling, curdling, forming, baking and baking, and specifically comprises the following steps:
(1) screening: sieving and selecting soybeans, and picking out mildewed and shriveled soybeans and other impurities;
(2) soaking: cleaning the screened soybeans with clear water, then soaking the soybeans according to the soybean water mass ratio of 1:2, and soaking the soybeans with warm water, wherein the temperature of the warm water is controlled to be 15-20 ℃ in summer and autumn, and the soaking time is 4 hours; in winter and spring, the temperature of warm water is controlled to be 10-15 ℃, the soaking time is 8 hours, foams floating on a water meter need to be removed in time in the soaking process, and soybeans fully absorb water and swell through soaking;
(3) pulping: taking out the soaked soybeans, draining, then putting the soybeans into a grinding machine for grinding into thick liquid, adding clear water in the grinding process, wherein the clear water is used for submerging the soybeans and the water surface is 4-5 cm higher than the soybean surface, and processing the soybeans through the grinding machine to obtain soybean milk;
(4) foam killing: the soybean milk obtained by grinding the soybean milk is brewed by boiled water, and the purposes of defoaming and foam inhibition of the soybean milk are realized by defoaming with the boiled water;
(5) filtering the slurry: filtering the defoamed soybean milk to separate the soybean milk from bean dregs so as to filter the bean dregs to obtain the soybean milk, respectively collecting the filtered filtrate and the bean dregs, repeatedly filtering the collected bean dregs for 4 times by using warm water, and collecting the filtered filtrate;
(6) boiling the soybean milk: boiling the filtrate collected after filtering so as to remove beany flavor, boiling the soybean milk with strong fire, then continuously boiling with slow fire for 7-10 min, turning off the fire when the beany flavor is boiled out, and cooling the soybean milk;
(7) curdling: preparing curdling brine in the process of boiling the soybean milk, wherein the curdling brine is formed by mixing 1 part of sour soup and 3 parts of clear water, the sour soup in the curdling brine is water collected before the compression molding of the tofu pudding, and the curdling brine is formed by fermenting and changing into acid under the action of lactic acid bacteria; the curdling brine needs to be heated before curdling, and the temperature of the curdling brine is kept between 95 and 100 ℃ during curdling; when the soybean milk is cooled to 65 ℃ and the temperature deviation cannot exceed 1.5 ℃, scooping the curdling brine by using a spoon, slowly rotating the spoon on the surface of the soybean milk in a spiral ring shape, shaking out the curdling brine in the spoon when the spoon rotates, scooping the curdling brine again by using the spoon after the curdling brine in the spoon is finished, rotating the curdling brine in the spiral ring shape, beginning to precipitate the protein of the soybean milk, and stopping putting the curdling brine when the soybean milk becomes clear and the tofu pudding is formed; slowly and ceaselessly stirring the soybean milk with moderate force to make the tofu pudding well-done and coagulated to form tofu pudding; the using amount of the curdling brine is matched with the weight of the soybean milk according to a ratio of 1:4, and the time for adding the brine and curdling is controlled within 8-9 min; in the curdling process, the temperature of an operating room of a curdling environment is controlled to be 20-30 ℃, and the relative humidity is controlled to be 50-55%;
(8) molding: firstly, preserving heat and cooling the curdled tofu pudding for 18-23 min, putting the tofu pudding in a pot by using a bamboo strainer to enable the tofu pudding to automatically sink, and scooping water in the strainer by using a spoon or a ladle so as to remove redundant water in the tofu pudding; then scooping the tofu pudding out, putting the tofu pudding into a wooden container capable of leaking water, wherein the wooden container comprises a bottom plate and a pressing plate which are matched with the bottom plate, a layer of gauze needs to be placed on the bottom plate in advance, after the tofu pudding is placed, the gauze needs to cover the tofu pudding, the pressing plate is placed on the gauze, finally, a weight is placed on the pressing plate, the pressing plate is pressed by the aid of the weight, two bag scraping and bag tightening operations need to be carried out during pressing by the aid of the weight, the gauze is slightly lifted upwards by hands to smoothly leak water in the tofu pudding, the surface of the pressed tofu is smooth by the bag scraping operation, and four corners of the pressed tofu are full by the bag tightening operation; compacting the bean curd jelly to form bean curd under the action of pressure, controlling the pressure to be 6-7 MPa, and pressing for 3.5-4.5 h, taking out the wooden container after press forming, and cutting the press-formed bean curd into bean curd blocks according to specifications; in the molding process, the temperature of an operating room of a molding environment is controlled to be 20-30 ℃, and the relative humidity is controlled to be 50-60%;
(9) baking: putting the pressed bean curd blocks on a drying frame in a drying room, controlling the temperature in the drying room to be 68-70 ℃, and baking for 24-36 hours; the bean curd blocks need to be turned over once during baking;
(10) baking: and putting the baked bean curd blocks into a microwave oven for microwave baking, wherein the temperature of the microwave oven is opened to 180 ℃, the temperature deviation is not more than 3 ℃, the microwave time is 2min, expanding and foaming are carried out at high temperature, and the foamed bean curd product is obtained after microwave baking.
The above-mentioned examples only express the specific embodiments of the present invention, but should not be interpreted as limiting the scope of the present invention. It should be noted that, for a person skilled in the art, several variations and modifications can be made without departing from the inventive concept, which falls within the scope of the present invention.
Claims (9)
1. The preparation method of the pickled bean curd is characterized by comprising the steps of screening, soaking, pulping, defoaming, filtering, boiling, curdling, forming, baking and baking, and specifically comprises the following steps:
(1) screening: sieving and selecting soybeans, and picking out mildewed and shriveled soybeans and other impurities;
(2) soaking: cleaning the screened soybeans with clear water, then soaking the soybeans according to the mass ratio of the soybeans to water of 1:2, and fully absorbing water and expanding the soybeans through soaking;
(3) pulping: taking out the soaked soybeans, draining, then putting the soybeans into a grinding machine for grinding into thick liquid, adding clear water in the grinding process, wherein the clear water is used for submerging the soybeans and the water surface is 4-5 cm higher than the soybean surface, and processing the soybeans through the grinding machine to obtain soybean milk;
(4) foam killing: the soybean milk obtained by grinding the soybean milk is brewed by boiled water, and the purposes of defoaming and foam inhibition of the soybean milk are realized by defoaming with the boiled water;
(5) filtering the slurry: filtering the defoamed soybean milk to separate the soybean milk from bean dregs so as to filter the bean dregs to obtain the soybean milk, respectively collecting the filtered filtrate and the bean dregs, repeatedly filtering the collected bean dregs for 3-4 times by using warm water, and collecting the filtered filtrate;
(6) boiling the soybean milk: boiling the filtrate collected after filtering so as to remove beany flavor, boiling the soybean milk with strong fire, then continuously boiling with slow fire for 3-10 min, turning off the fire when the beany flavor is boiled out, and cooling the soybean milk;
(7) curdling: preparing curdling brine in the boiling process, wherein the curdling brine is formed by mixing 1 part of sour soup and 3 parts of clear water, after the soybean milk is cooled, scooping the curdling brine by using a spoon, slowly rotating the spoon on the surface of the soybean milk in a spiral ring shape, shaking out the curdling brine in the spoon when the spoon rotates, scooping the curdling brine again by using the spoon after the curdling brine in the spoon is shaken out, rotating the curdling brine in the spiral ring shape to precipitate the protein of the soybean milk, and stopping adding the curdling brine when the soybean milk is clear and the tofu puddings are formed; slowly and ceaselessly stirring the soybean milk with moderate force to make the tofu pudding well-done and coagulated to form tofu pudding;
(8) molding: firstly, preserving heat and cooling the curdled tofu pudding for 15-25 min, putting the tofu pudding in a pot by using a bamboo strainer to enable the tofu pudding to automatically sink, and scooping water in the strainer by using a spoon or a ladle so as to remove redundant water in the tofu pudding; then scooping the tofu pudding out, putting the tofu pudding into a wooden container capable of leaking water, wherein the wooden container comprises a bottom plate and a pressing plate which are matched with the bottom plate, a layer of gauze needs to be placed on the bottom plate in advance, after the tofu pudding is placed, the gauze needs to cover the tofu pudding, the pressing plate is placed on the gauze, finally, a weight is placed on the pressing plate, the pressing plate is pressed by the aid of the weight to form pressure, the tofu pudding is compacted under the pressure, the pressure is controlled to be 4-7 MPa, the pressing time is 3-5 hours, after the tofu pudding is subjected to press forming, the wooden container is taken out, and the bean curd subjected to press forming is cut into bean curd blocks according to specifications;
(9) baking: putting the pressed bean curd blocks into a drying room, controlling the temperature in the drying room to be 60-70 ℃, and baking for 24-72 hours;
(10) baking: and putting the baked bean curd blocks into a microwave oven for microwave baking, wherein the temperature of the microwave oven is opened to 180 ℃, the temperature deviation is not more than 5 ℃, the microwave time is 1-3 min, expanding and foaming are carried out at high temperature, and the foamed bean curd product is obtained after microwave baking.
2. The method for preparing a pickled bean curd according to claim 1, wherein: in the soaking process in the step (2), soaking with warm water, wherein the temperature of the warm water is controlled to be 15-20 ℃ in summer and autumn, and the soaking time is 4 hours; in winter and spring, the temperature of warm water is controlled to be 10-15 ℃, the soaking time is 8 hours, and foams floating on the water meter need to be removed in time in the soaking process.
3. The method for preparing a pickled bean curd according to claim 1, wherein: in the curdling process in the step (7), the sour soup in the curdling brine is water collected before the compression molding of the tofu pudding, and is formed by fermenting and changing into acid under the action of lactic acid bacteria; the curdling brine needs to be heated before curdling, and the temperature of the curdling brine is kept between 95 and 100 ℃ during curdling; when the soybean milk is cooled to 65 ℃ and the temperature deviation cannot exceed 1.5 ℃, adding bittern to the heated curdling brine by using a spoon, wherein the dosage of the curdling brine is 1:4 of the weight of the soybean milk, and the time for adding the bittern to curdling is controlled within 8-9 min.
4. The method for preparing a pickled bean curd according to claim 1, wherein: in the curdling process in the step (7), the temperature of an operating room in a curdling environment is controlled to be 20-30 ℃, and the relative humidity is controlled to be 45-55%.
5. The method for preparing a pickled bean curd according to claim 1, wherein: and (3) in the forming process of the step (8), firstly, cooling the curdled tofu pudding for 20-25 min under heat preservation, wherein the pressure is controlled to be 5-6 MPa, and the pressing time is 4-5 h.
6. The method for preparing a pickled bean curd according to claim 1, wherein: in the forming process in the step (8), the temperature of an operating room of a forming environment is controlled to be 20-30 ℃, and the relative humidity is controlled to be 50-60%; during utilizing the heavy object suppression, still need carry out twice and scrape the package and tightly wrap the operation, scrape the package and tightly wrap up and mention the gauze upwards gently with the hand to can spill the water in the bean curd flower smoothly, can make the bean curd surface of extrusion smooth through scraping a package operation, through tightly wrapping the operation, can be so that the bean curd four corners of extrusion is full.
7. The method for preparing a pickled bean curd according to claim 1, wherein: and (3) in the baking process in the step (9), putting the pressed bean curd blocks on a baking frame in a baking room, controlling the temperature in the baking room to be 65-68 ℃, baking for 48-60 hours, and turning over the bean curd blocks once during baking.
8. The method for preparing a pickled bean curd according to claim 1, wherein: in the baking process in the step (10), the temperature deviation is not more than 2 ℃, and the microwave time is 1 min.
9. A pickled tofu product, characterized in that: the pickled tofu product is a pickled tofu product produced by the method for producing pickled tofu according to any one of claims 1 to 8.
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