CN112772851A - Preparation method of bean product - Google Patents
Preparation method of bean product Download PDFInfo
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- CN112772851A CN112772851A CN202110124819.9A CN202110124819A CN112772851A CN 112772851 A CN112772851 A CN 112772851A CN 202110124819 A CN202110124819 A CN 202110124819A CN 112772851 A CN112772851 A CN 112772851A
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- 235000010627 Phaseolus vulgaris Nutrition 0.000 title claims abstract description 45
- 244000046052 Phaseolus vulgaris Species 0.000 title claims abstract description 45
- 238000002360 preparation method Methods 0.000 title abstract description 14
- 235000013527 bean curd Nutrition 0.000 claims abstract description 102
- 244000068988 Glycine max Species 0.000 claims abstract description 68
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 68
- 239000008267 milk Substances 0.000 claims abstract description 48
- 210000004080 milk Anatomy 0.000 claims abstract description 48
- 235000013336 milk Nutrition 0.000 claims abstract description 48
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 46
- 239000002002 slurry Substances 0.000 claims abstract description 39
- 241000287828 Gallus gallus Species 0.000 claims abstract description 28
- 238000010411 cooking Methods 0.000 claims abstract description 25
- 238000000227 grinding Methods 0.000 claims abstract description 24
- 238000000465 moulding Methods 0.000 claims abstract description 23
- 238000007599 discharging Methods 0.000 claims abstract description 22
- 239000002994 raw material Substances 0.000 claims abstract description 20
- 239000012066 reaction slurry Substances 0.000 claims abstract description 18
- 238000011049 filling Methods 0.000 claims abstract description 17
- 238000002791 soaking Methods 0.000 claims abstract description 17
- 238000003825 pressing Methods 0.000 claims abstract description 10
- 238000004537 pulping Methods 0.000 claims abstract description 10
- 238000000926 separation method Methods 0.000 claims abstract description 10
- 238000001125 extrusion Methods 0.000 claims abstract description 9
- 230000001112 coagulating effect Effects 0.000 claims abstract description 7
- 238000001914 filtration Methods 0.000 claims abstract description 7
- 239000007788 liquid Substances 0.000 claims abstract description 7
- 238000010025 steaming Methods 0.000 claims abstract description 7
- 239000004744 fabric Substances 0.000 claims description 23
- 206010040844 Skin exfoliation Diseases 0.000 claims description 18
- 238000000034 method Methods 0.000 claims description 15
- 238000003892 spreading Methods 0.000 claims description 12
- 239000003513 alkali Substances 0.000 claims description 9
- 241001610806 Euphorbia heptagona Species 0.000 claims description 8
- 238000001035 drying Methods 0.000 claims description 6
- 150000003839 salts Chemical class 0.000 claims description 6
- 239000002699 waste material Substances 0.000 claims description 6
- 239000012535 impurity Substances 0.000 claims description 5
- 239000000701 coagulant Substances 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 238000012216 screening Methods 0.000 claims description 3
- 238000005406 washing Methods 0.000 claims 1
- 238000004519 manufacturing process Methods 0.000 description 15
- 239000012267 brine Substances 0.000 description 6
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 description 6
- 238000009835 boiling Methods 0.000 description 5
- 238000004140 cleaning Methods 0.000 description 4
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- TWRXJAOTZQYOKJ-UHFFFAOYSA-L Magnesium chloride Chemical compound [Mg+2].[Cl-].[Cl-] TWRXJAOTZQYOKJ-UHFFFAOYSA-L 0.000 description 2
- 238000005345 coagulation Methods 0.000 description 2
- 230000015271 coagulation Effects 0.000 description 2
- 239000006260 foam Substances 0.000 description 2
- 235000015110 jellies Nutrition 0.000 description 2
- 239000008274 jelly Substances 0.000 description 2
- 238000011068 loading method Methods 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 235000011962 puddings Nutrition 0.000 description 2
- 238000007711 solidification Methods 0.000 description 2
- 230000008023 solidification Effects 0.000 description 2
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 206010063385 Intellectualisation Diseases 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 239000002518 antifoaming agent Substances 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 210000004556 brain Anatomy 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 238000000748 compression moulding Methods 0.000 description 1
- 230000001276 controlling effect Effects 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 230000000249 desinfective effect Effects 0.000 description 1
- 235000019621 digestibility Nutrition 0.000 description 1
- 229910052602 gypsum Inorganic materials 0.000 description 1
- 239000010440 gypsum Substances 0.000 description 1
- 229910001629 magnesium chloride Inorganic materials 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
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- 230000009466 transformation Effects 0.000 description 1
- 210000001113 umbilicus Anatomy 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C20/00—Cheese substitutes
- A23C20/02—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates
- A23C20/025—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates mainly containing proteins from pulses or oilseeds
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
The application provides a preparation method of a bean product, which comprises the following steps: pretreating raw materials; grinding the pretreated raw materials into thick liquid; carrying out residue-pulp separation on the ground raw materials by using a centrifugal pulping machine to obtain bean dregs and pulp; cooking the slurry, and filtering the slurry for the second time after cooking to obtain reaction slurry; curdling and coagulating the reaction slurry at 90-95 ℃ to obtain uncongealed beancurd and soybean milk; discharging slurry after the slurry is coagulated to obtain a water cargo product and a dry cargo product; molding and pressing the discharged water cargo product to obtain the hard bean curd; carrying out die filling molding and squeezing on the dried product after discharging the slurry to obtain dried bean curd; carrying out die-filling molding, squeezing, peeling and airing on the dried product after slurry discharging to obtain the bean curd skin; and (4) soaking the dried product after the pulp discharge in alkaline water, carrying out extrusion forming, wrapping, bundling and steaming to obtain the vegetarian chicken.
Description
Technical Field
The application relates to the technical field of bean product processing, in particular to a preparation method of a bean product.
Background
The bean product is prepared from soybean, such as bean curd, bean curd shred, dried bean curd, soybean milk, jellied bean curd, dried bean curd stick, and bean sprout. Because the soybeans are processed, the protein content is not reduced, and the digestibility is improved. Meanwhile, various bean products are delicious and can promote appetite, and bean sprouts contain rich vitamin C and can play a role in regulating in winter and spring in the absence of vegetables.
However, the existing manufacturing process is too single to prepare bean products of different categories.
Disclosure of Invention
The application provides a preparation method of a bean product, which aims to solve the problem that the existing preparation process is too single to prepare bean products and can not prepare bean products of different categories.
The application provides a preparation method of a bean product, which comprises the following steps:
pretreating raw materials;
grinding the pretreated raw materials into thick liquid; wherein, the grinding comprises crushing grinding, centrifugal fine grinding for 3 times and thorough slag-pulp separation;
carrying out residue-pulp separation on the ground raw materials by using a centrifugal pulping machine to obtain bean dregs and pulp;
cooking the slurry, and filtering the slurry for the second time after cooking to obtain reaction slurry;
curdling and coagulating the reaction slurry at 90-95 ℃ to obtain uncongealed beancurd and soybean milk;
discharging slurry after the slurry is coagulated to obtain a water cargo product and a dry cargo product;
molding and pressing the discharged water cargo product to obtain the hard bean curd;
carrying out die filling molding and squeezing on the dried product after discharging the slurry to obtain dried bean curd;
carrying out die-filling molding, squeezing, peeling and airing on the dried product after slurry discharging to obtain the bean curd skin;
and (4) soaking the dried product after the pulp discharge in alkaline water, carrying out extrusion forming, wrapping, bundling and steaming to obtain the vegetarian chicken.
Optionally, the raw material pretreatment step comprises screening, impurity removal, cleaning and soaking; wherein, the soaking time is 12 hours in summer and autumn, and 14 hours in winter and spring.
Optionally, the cooking temperature in the step of cooking the slurry is 100-105 ℃, and the cooking time is 5-10 minutes.
Optionally, 1.2-1.6% of coagulant is added into the reaction slurry in the step of coagulating the reaction slurry at 90-95 ℃ to obtain the uncongealed tofu and the soybean milk.
Optionally, the baume degree of the soybean milk of the water cargo product is 8-10; the dry product has a soybean milk baume degree of 10-12.
Optionally, the step of molding the discharged water cargo product and pressing to obtain the hard bean curd comprises:
filling the jellied bean curd into a mold, standing for 3-5 minutes, and clock-controlling to remove the waste serofluid;
and (4) collecting edges, wrapping cloth, and squeezing and dehydrating at the pressure of 20MPa for 35-40 minutes to obtain the bean curd.
Optionally, the step of molding the dried product after discharging the slurry and pressing the molded product to obtain the dried bean curd comprises:
filling the uncongealed beancurd into a mold, standing for 1 minute, and controlling to remove the waste serofluid;
wrapping the edges with cloth, and intermittently squeezing under the pressure of 8MPa for 2 hours to obtain dried bean curd; wherein the intermittent squeezing is squeezing for 10 minutes, releasing pressure, waiting for 10 minutes, squeezing for 10 minutes again, and circularly operating.
Optionally, the dry goods product after the pulp is discharged is subjected to die-filling molding, squeezing and peeling and airing to obtain the bean curd skin, and the method comprises the following steps:
injecting the prepared soybean milk into a milk barrel of a bean curd sheet forming machine;
spreading beancurd skin cloth on a filter screen conveying belt of a forming machine;
starting the bean curd sheet forming machine to enable the soybean milk to uniformly and slowly flow to the bean curd sheet cloth;
after the soybean milk in the milk barrel flows out of the bean curd sheet cloth, the soybean milk enters a bean curd sheet squeezer to be folded and squeezed; wherein the squeezing pressure is 8MPa, and the squeezing time is 3 minutes;
transferring the squeezed bean curd sheets to a bean curd sheet cloth peeling machine for peeling cloth;
the bean curd skin peeling machine and the spreading and drying machine work in a linkage mode, and the peeled bean curd skin rotates on a filter screen conveying belt of the spreading and drying machine for 4 minutes to obtain the bean curd skin.
Optionally, the step of immersing the dry goods product after pulp discharge in alkaline water, performing extrusion forming, wrapping, bundling and cooking to obtain the vegetarian chicken comprises:
mixing water, salt and alkali to prepare alkali water;
soaking the crushed bean curd sheets in alkaline water at the temperature of 30 ℃ for 15-20 minutes; wherein the mass percentages of the components are 60% of crushed bean curd skin, 36.5% of water, 1.5% of salt and 2% of alkali;
adding the soaked bean curd sheets into a vegetarian chicken extrusion molding machine, and starting the machine to operate to obtain molded vegetarian chicken;
wrapping the shaped vegetarian chicken with vegetarian chicken cloth and bundling;
steaming the wrapped and bundled vegetarian chicken at 120 deg.C for 3 min, 95-100 deg.C for 3 min, and 95 deg.C for 15 min;
and (3) spreading and airing the steamed vegetarian chicken for 30 minutes, and peeling to obtain the refined vegetarian chicken.
The application provides a preparation method of a bean product, which comprises the following steps: pretreating raw materials; grinding the pretreated raw materials into thick liquid; carrying out residue-pulp separation on the ground raw materials by using a centrifugal pulping machine to obtain bean dregs and pulp; cooking the slurry, and filtering the slurry for the second time after cooking to obtain reaction slurry; curdling and coagulating the reaction slurry at 90-95 ℃ to obtain uncongealed beancurd and soybean milk; discharging slurry after the slurry is coagulated to obtain a water cargo product and a dry cargo product; molding and pressing the discharged water cargo product to obtain the hard bean curd; carrying out die filling molding and squeezing on the dried product after discharging the slurry to obtain dried bean curd; carrying out die-filling molding, squeezing, peeling and airing on the dried product after slurry discharging to obtain the bean curd skin; and (4) soaking the dried product after the pulp discharge in alkaline water, carrying out extrusion forming, wrapping, bundling and steaming to obtain the vegetarian chicken. The application provides a preparation method of a bean product, which aims to solve the problems that the bean product prepared by a manufacturing process is too single and different types of bean products cannot be prepared.
Drawings
In order to more clearly explain the technical solution of the present application, the drawings needed to be used in the embodiments will be briefly described below, and it is obvious to those skilled in the art that other drawings can be obtained according to the drawings without creative efforts.
Fig. 1 is a schematic flow chart of a preparation method of a bean curd product provided by the application.
Detailed Description
Reference will now be made in detail to embodiments, examples of which are illustrated in the accompanying drawings. When the following description refers to the accompanying drawings, like numbers in different drawings represent the same or similar elements unless otherwise indicated. The embodiments described in the following examples do not represent all embodiments consistent with the present application. But merely as exemplifications of systems and methods consistent with certain aspects of the application, as recited in the claims.
Fig. 1 is a schematic flow chart of a preparation method of a bean curd product provided by the application.
The preparation method of the bean product comprises the following steps:
pretreating raw materials, including screening, removing impurities, cleaning and soaking; wherein, the soaking time is 12 hours in summer and autumn, and 14 hours in winter and spring.
Selecting materials: selecting round soybeans with regular and full grains, wherein the soybeans are required to have thin skins, bright surfaces, light umbilicus colors, no mildew and no impurities.
Soaking: the soybeans are soaked in water to fully absorb water, so that the soybeans become crisp and are convenient to grind into thick liquid.
Cleaning: judging the soaking degree of the soybeans, and draining and cleaning the soaked soybeans.
Grinding the pretreated raw materials into thick liquid;
the grinding is divided into 5 steps: 1. crushing (grinding), 2, centrifugal grinding (fine grinding) for 3 times (3 times of slag-pulp separation), and 3, thorough slag-pulp separation (5 th time of grinding).
Carrying out residue-pulp separation on the ground raw materials by using a centrifugal pulping machine to obtain bean dregs and pulp;
cooking the slurry, and filtering the slurry for the second time after cooking to obtain reaction slurry;
curdling and solidifying the reaction slurry at 90-95 ℃ to obtain uncongealed beancurd; draining cleaned soybean, adding into a hopper of a pulping machine, and adding water while feeding, wherein the feeding and the adding of water are uniform, the water adding amount of the soybean is two times of the weight of the soybean, and five jin of raw soybean milk is produced per jin of dried soybean.
Grinding into soybean milk (8-10%) with proper concentration, and making 6-7 jin of soybean milk.
And (2) grinding the bean dregs for the second time, adding water into the bean dregs and uniformly stirring the bean dregs to enable the mixture of the bean dregs in the dreg groove to be in a thin and thick state, grinding the bean dregs for the second time without adding water, directly adding the mixture of the dreg and the water into a hopper, turning on a power switch to grind the bean dregs, tightening a grinding wheel grinding sheet to the thinning direction again on the basis of grinding the bean dregs for the first time, wherein the bean dregs at a dreg outlet are in a foam shape and are not easy to stick to hands, and then grinding the bean dregs for the second time is not needed, if the dregs are in a bulk shape, the soybean milk is not completely squeezed. And (5) closing the pulping switch after pulping, opening the pulping switch, and injecting the raw soybean milk into the soybean milk boiling tank to wait for boiling.
Boiling for 5-8 min at 100 deg.C, and filtering with 120 mesh screen to obtain cooked soybean milk with pH of 6.8-7.
After the soybean milk is boiled, fine residues in the soybean milk are thermally expanded into velvet residues, or impurities remained in a soybean milk barrel are finely filtered into pure soybean milk, so that protein and water in the soybean milk are uniform, and the product tastes tender.
And (3) carrying out curdling solidification on the reaction slurry at 90-95 ℃.
And discharging the slurry to obtain a water cargo product and a dry cargo product.
Cooling the hot soybean milk to 90-95 deg.C in a container, and adding coagulant for coagulation. Slowly injecting coagulator (gypsum) into soybean milk barrel, adding coagulator 1.6% of the reaction slurry, and finishing marinating to obtain the bean curd jelly after the uniform coagulation density is determined when the soybean milk surface is gradually enlarged.
Preparing brine: magnesium chloride is used.
Squatting: after the marinating is finished, standing the tofu pudding for 10 minutes to prevent the temperature from being reduced too low to affect the tofu pudding solidification.
And (3) breaking the brain: and slightly turning over the solidified beancurd jelly by using a stirrer, if the brine point is proper, separating out light yellow clear water in the pulp barrel, and if the pulp with mixed and whitish color appears, indicating that the brine amount is too little, and properly adding brine.
The concentration of the brine is about 6-8%, 3-4kg of brine is needed for every 100kg of soybeans, soybean particles are easily damaged when soybean milk is turned over too fast, and soybean milk is turned over too slowly to be coagulated into large blocks, so that the compression molding is influenced.
The water goods product after the pulp discharging can be processed into the old bean curd, and the dried goods product after the pulp discharging can be processed into the dried bean curd, the skin of the bean curd and the vegetarian chicken.
Preparing the hard bean curd: 1. filling the jellied bean curd into a mold, standing for 3-5 minutes, and clock-controlling to remove the waste serofluid. 2. And (5) edge folding and wrapping. 3. Squeezing and dewatering: the pressure is 20 megapascals (MPa), and the time is 35-40 minutes, thus obtaining the hard bean curd.
Preparing dried bean curd: 1. filling the jellied bean curd into a mold, standing for 1 minute, and removing the waste serofluid by clock control. 2. And (5) edge folding and wrapping. 3. Squeezing and dewatering: the pressure is 8MPa (MPa), the time is 2 hours (the dried bean curd can not be continuously squeezed, and intermittent squeezing is necessary, the specific operation is that squeezing is carried out for 10 minutes, pressure is released, then waiting for 10 minutes, and squeezing is carried out for 10 minutes in a circulating way), and the dried bean curd is obtained after 2 hours of squeezing.
Preparing the bean curd skin: 1. and injecting the prepared soybean milk into a milk barrel of the bean curd sheet forming machine. 2. Spreading the bean curd skin cloth on a filter screen conveyer belt of a forming machine flatly. 3. Starting the bean curd sheet forming machine; 4. the valve of the soybean milk barrel is opened to 3/4, so that the soybean milk flows to the beancurd sheet cloth uniformly and slowly. 5. After one piece of beancurd sheet cloth (the length is about 100 meters) is moved (just 1 barrel of soybean milk is put), the beancurd sheet cloth automatically enters a beancurd sheet squeezer to be folded and squeezed. 6. The pressing pressure was 8 megapascals (MPa) for 3 minutes. 7. And (4) manually transferring the squeezed bean curd sheets into a bean curd sheet cloth peeling machine for peeling cloth. 8. The bean curd skin peeling machine and the spreading and drying machine work in a linkage mode, and the peeled bean curd skin rotates on a filter screen conveying belt of the spreading and drying machine for 4 minutes to reach a bean curd skin receiving outlet. 9. Collecting skin, finishing, cutting, loading into basket (bag), and warehousing.
Preparing the vegetarian chicken: mixing water, salt and alkali to prepare alkali water;
soaking the crushed bean curd sheets in alkaline water at the temperature of 30 ℃ for 15-20 minutes; wherein the mass percentages of the components are 60% of crushed bean curd skin, 36.5% of water, 1.5% of salt and 2% of alkali;
and (3) under the molding condition 1, adding the soaked bean curd sheets into a vegetarian chicken extrusion molding machine, and after starting the machine, completing the molding of the vegetarian chicken. 2. Wrapping the shaped vegetarian chicken with vegetarian chicken cloth, and bundling. 3. Cooking and disinfecting vegetarian chicken: boiling with strong fire (120 ℃) for 3 minutes; cooking with slow fire (95-100 deg.C) for 3 min, and stewing (95 deg.C) for 15 min. 4. Spreading and airing for 30 minutes, peeling, loading into a basket and warehousing.
In practical application, the baume degree of the soybean milk of the water cargo product is 8-10; the dry product has a soybean milk baume degree of 10-12. The soybean milk concentration is the concentration of soybean milk content (Baume degree), the lowest concentration of the soybean product is 8-10 degrees Be ', and the highest concentration is 10-12 degrees Be'.
The application provides a preparation method of a bean product, which comprises the following steps: pretreating raw materials; grinding the pretreated raw materials into thick liquid; carrying out residue-pulp separation on the ground raw materials by using a centrifugal pulping machine to obtain bean dregs and pulp; cooking the slurry, and filtering the slurry for the second time after cooking to obtain reaction slurry; curdling and coagulating the reaction slurry at 90-95 ℃ to obtain uncongealed beancurd and soybean milk; discharging slurry after the slurry is coagulated to obtain a water cargo product and a dry cargo product; molding and pressing the discharged water cargo product to obtain the hard bean curd; carrying out die filling molding and squeezing on the dried product after discharging the slurry to obtain dried bean curd; carrying out die-filling molding, squeezing, peeling and airing on the dried product after slurry discharging to obtain the bean curd skin; and (4) soaking the dried product after the pulp discharge in alkaline water, carrying out extrusion forming, wrapping, bundling and steaming to obtain the vegetarian chicken. The application provides a preparation method of a bean product, which aims to solve the problems that the bean product prepared by a manufacturing process is too single and different types of bean products cannot be prepared.
The innovation point of the application is that the production process of the traditional bean product which is made by hand according to experience and feeling is changed into scale and factory production. The manual production of traditional bean products has the disadvantages of high labor intensity of workers, low production efficiency, nonstandard product quality and difficult mastering of the operation of the workers, and is a method for a master; it is difficult to realize mass production and scale-up and industrial transformation. The application can be implemented as follows: the method comprises the following steps of production process flow, technical parameter indexing, production operation programming, production process controllability, quality index standardization, production scale industrialization, production management automation and intellectualization.
The innovation of the application is that the produced product gradually transits to the greening level. The traditional soybean milk cooking process completely falls behind manual soybean milk cooking, and the soybean milk has much foam in the soybean milk cooking process and needs to be added with a defoaming agent for defoaming. Not only increases the production cost, but also increases the labor capacity of workers. At present, the soybean milk boiling efficiency and the soybean milk quality are improved, the production cost is saved, and the product is more green.
The embodiments provided in the present application are only a few examples of the general concept of the present application, and do not limit the scope of the present application. Any other embodiments extended according to the scheme of the present application without inventive efforts will be within the scope of protection of the present application for a person skilled in the art.
Claims (9)
1. A method for preparing a bean product, comprising:
pretreating raw materials;
grinding the pretreated raw materials into thick liquid; wherein, the grinding comprises crushing grinding, centrifugal fine grinding for 3 times and thorough slag-pulp separation;
carrying out residue-pulp separation on the ground raw materials by using a centrifugal pulping machine to obtain bean dregs and pulp;
cooking the slurry, and filtering the slurry for the second time after cooking to obtain reaction slurry;
curdling and coagulating the reaction slurry at 90-95 ℃ to obtain uncongealed beancurd and soybean milk;
discharging slurry after the slurry is coagulated to obtain a water cargo product and a dry cargo product;
molding and pressing the discharged water cargo product to obtain the hard bean curd;
carrying out die filling molding and squeezing on the dried product after discharging the slurry to obtain dried bean curd;
carrying out die-filling molding, squeezing, peeling and airing on the dried product after slurry discharging to obtain the bean curd skin;
and (4) soaking the dried product after the pulp discharge in alkaline water, carrying out extrusion forming, wrapping, bundling and steaming to obtain the vegetarian chicken.
2. The method according to claim 1, wherein the raw material pretreatment step comprises screening, impurity removal, washing and soaking; wherein, the soaking time is 12 hours in summer and autumn, and 14 hours in winter and spring.
3. The method as claimed in claim 1, wherein the cooking temperature in the step of cooking the slurry is 100-105 ℃ and the cooking time is 5-10 minutes.
4. The method for preparing a soybean product according to claim 1, wherein 1.2 to 1.6% of a coagulant is added to the reaction slurry in the step of coagulating the reaction slurry at 90 to 95 ℃ to obtain the uncongealed tofu and the soybean milk.
5. The method for preparing a soybean product according to claim 1, wherein the water commodity product has a soybean milk baume degree of 8 to 10; the dry product has a soybean milk baume degree of 10-12.
6. The method for preparing a bean product according to claim 1, wherein the step of molding and pressing the discharged water cargo product to obtain the hard bean curd comprises the following steps:
filling the jellied bean curd into a mold, standing for 3-5 minutes, and clock-controlling to remove the waste serofluid;
and (4) collecting edges, wrapping cloth, and squeezing and dehydrating at the pressure of 20MPa for 35-40 minutes to obtain the bean curd.
7. The method for preparing a bean product according to claim 1, wherein the step of molding the dried product after discharging the slurry and pressing the molded product to obtain the dried bean curd comprises the following steps:
filling the uncongealed beancurd into a mold, standing for 1 minute, and controlling to remove the waste serofluid;
wrapping the edges with cloth, and intermittently squeezing under the pressure of 8MPa for 2 hours to obtain dried bean curd; wherein the intermittent squeezing is squeezing for 10 minutes, releasing pressure, waiting for 10 minutes, squeezing for 10 minutes again, and circularly operating.
8. The method for preparing a bean product according to claim 1, wherein the step of molding, squeezing, peeling and airing the dried product after discharging the slurry to obtain the bean curd skin comprises the following steps:
injecting the prepared soybean milk into a milk barrel of a bean curd sheet forming machine;
spreading beancurd skin cloth on a filter screen conveying belt of a forming machine;
starting the bean curd sheet forming machine to enable the soybean milk to uniformly and slowly flow to the bean curd sheet cloth;
after the soybean milk in the milk barrel flows out of the bean curd sheet cloth, the soybean milk enters a bean curd sheet squeezer to be folded and squeezed; wherein the squeezing pressure is 8MPa, and the squeezing time is 3 minutes;
transferring the squeezed bean curd sheets to a bean curd sheet cloth peeling machine for peeling cloth;
the bean curd skin peeling machine and the spreading and drying machine work in a linkage mode, and the peeled bean curd skin rotates on a filter screen conveying belt of the spreading and drying machine for 4 minutes to obtain the bean curd skin.
9. The method for preparing a bean product according to claim 1, wherein the step of soaking the dried product after discharging the slurry in alkaline water, extruding, wrapping, bundling and cooking to obtain the vegetarian chicken comprises the following steps:
mixing water, salt and alkali to prepare alkali water;
soaking the crushed bean curd sheets in alkaline water at the temperature of 30 ℃ for 15-20 minutes; wherein the mass percentages of the components are 60% of crushed bean curd skin, 36.5% of water, 1.5% of salt and 2% of alkali;
adding the soaked bean curd sheets into a vegetarian chicken extrusion molding machine, and starting the machine to operate to obtain molded vegetarian chicken;
wrapping the shaped vegetarian chicken with vegetarian chicken cloth and bundling;
steaming the wrapped and bundled vegetarian chicken at 120 deg.C for 3 min, 95-100 deg.C for 3 min, and 95 deg.C for 15 min;
and (3) spreading and airing the steamed vegetarian chicken for 30 minutes, and peeling to obtain the refined vegetarian chicken.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110124819.9A CN112772851A (en) | 2021-01-29 | 2021-01-29 | Preparation method of bean product |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110124819.9A CN112772851A (en) | 2021-01-29 | 2021-01-29 | Preparation method of bean product |
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| CN112772851A true CN112772851A (en) | 2021-05-11 |
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| CN202110124819.9A Pending CN112772851A (en) | 2021-01-29 | 2021-01-29 | Preparation method of bean product |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114938845A (en) * | 2022-06-13 | 2022-08-26 | 山东冠珍轩豆制食品有限公司 | Preparation process of bean product vegetarian sausage |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104430935A (en) * | 2014-12-15 | 2015-03-25 | 四川省南溪大良心食品有限公司 | Spring roll flavoured dried bean curd |
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Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104430935A (en) * | 2014-12-15 | 2015-03-25 | 四川省南溪大良心食品有限公司 | Spring roll flavoured dried bean curd |
Non-Patent Citations (1)
| Title |
|---|
| 何东平，等: "《粮油食品》", 30 June 2013, 中国轻工业出版社 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114938845A (en) * | 2022-06-13 | 2022-08-26 | 山东冠珍轩豆制食品有限公司 | Preparation process of bean product vegetarian sausage |
| CN114938845B (en) * | 2022-06-13 | 2023-09-22 | 山东冠珍轩豆制食品有限公司 | Bean product plain sausage preparation process |
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Application publication date: 20210511 |