CN113080379A - Method for producing dried bean curd with strong-smelling preserved bean curd by using bean curd leftover materials and broken strong-smelling preserved bean curd - Google Patents
Method for producing dried bean curd with strong-smelling preserved bean curd by using bean curd leftover materials and broken strong-smelling preserved bean curd Download PDFInfo
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- CN113080379A CN113080379A CN202110520224.5A CN202110520224A CN113080379A CN 113080379 A CN113080379 A CN 113080379A CN 202110520224 A CN202110520224 A CN 202110520224A CN 113080379 A CN113080379 A CN 113080379A
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- bean curd
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- smelling preserved
- leftover materials
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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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
Abstract
The invention belongs to the technical field of food processing, and discloses a method for producing dried bean curd with strong-smelling preserved bean curd by utilizing bean curd leftover materials and broken strong-smelling preserved bean curd. According to the technology, the smashed stinky tofu is endowed with a new food by frying, seasoning and sterilizing the bean curd leftover materials and the smashed stinky tofu molding embryo, the technology can realize industrial production, innovatively solves the problems that the traditional leftover materials are low in economic value, environment pollution is caused by discarding, the processing technology is lack and the like, the utilization value of the bean curd leftover materials and the smashed stinky tofu is improved, a dried tofu with a unique flavor can be obtained, and the technology is suitable for large-scale production of edible products.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a method for producing dried bean curd with strong-smelling preserved bean curd by utilizing bean curd leftover materials and broken strong-smelling preserved bean curd.
Background
The bean products have a long development history in China and are various, such as bean curd, bean curd strips, soybean milk powder, bean curd sheets, oil skins, dried bean curds, bean curd sticks and the like. Most bean products can produce bean curd leftover materials after being squeezed and cut, 1500kg of bean curd leftover materials and broken stinky tofu are produced according to the daily consumption of 20 tons of produced soybeans, and the bean curd leftover materials and the broken stinky tofu have high water content and rich nutrition, but the shapes of the bean curd leftover materials and the broken stinky tofu are scattered and can not be directly utilized. The traditional method is to discard or feed pigs, the environmental pollution problem is caused by discarding, and the feeding of pigs has no higher economic value. Therefore, the technical personnel in the field provide a method for producing dried bean curd with strong-smelling preserved bean curd by utilizing bean curd leftover materials and broken strong-smelling preserved bean curd so as to solve the problems in the background technology.
Disclosure of Invention
The invention aims to provide a method for producing dried bean curd with strong-smelling preserved bean curd by utilizing bean curd leftover materials and broken strong-smelling preserved bean curd, which aims to solve the problems in the background art.
In order to achieve the purpose, the invention provides the following technical scheme:
a method for producing dried bean curd with strong-smelling preserved bean curd by using bean curd leftover materials and broken strong-smelling preserved bean curd comprises the following steps:
(1) collecting the bean curd leftover materials and the broken stinky bean curd: filling the bean curd leftover materials and the broken stinky tofu in the marinated stinky tofu into a plastic container, wherein the standing time of the collected broken stinky tofu is not more than 2 hours;
(2) cleaning: the collected bean curd edges are cleaned by process water in time and put into a plastic container to drain water;
(3) chopping: washing and draining the smashed stinky tofu, and cutting the smashed stinky tofu into particles of about 1 cm;
(4) marinating: marinating the broken stinky tofu particles in brine, keeping the slightly boiling state of the brine and marinating for 3 minutes;
(5) preparing a blank: slightly draining the marinated broken bean curds, spreading the well-spread bean curd box, flattening the well-spread bean curd box, stacking 10 plates, covering a cover plate with 750 jin of iron blocks, pressing for 3 hours, cutting into bean curd blanks of 3.9cm by 3.9cm, and filling into a plastic container;
(6) frying: pouring soybean oil into a pot, heating the soybean oil to 165 ℃, adding the soybean curd embryo, frying for 5 minutes, pouring out the soybean curd embryo with hard outer skin, and spreading for cooling;
(7) mixing materials, namely putting the fried bean curd blanks into a material mixing basin, adding seasonings and uniformly stirring;
(8) and (3) vacuum packaging: putting the seasoned leftover materials into a packaging bag, and carrying out vacuum packaging by using a vacuum packaging machine;
(9) and (3) sterilization: sterilizing at 100-121 deg.c for 20-30 min
As a still further scheme of the invention: the water content of the fried bean embryos in the step (3) is between 55 and 60 percent, and the appearance judgment standard is as follows: the appearance is mixed black and white, the section is mixed black and white, and the product is tough and not hard to eat.
As a still further scheme of the invention: the brine obtained in the step 4 is 5% alkaline water, and the slight boiling state of the brine is 90 ℃.
As a still further scheme of the invention: the preparation method of the brine comprises the following steps: after the water is boiled, 5 percent of dietary alkali is added and evenly stirred according to the weight of the water, and then the water is boiled again.
As a still further scheme of the invention: the adding proportion of the seasoning in the step (5) is as follows: 1% of monosodium glutamate, 0.2% of cumin essential oil, 0.15% of I + G0.08% of barbecue essential oil, 0.6% of white sugar, 1.4% of edible salt, 1% of cumin powder, 3% of cumin sauce, 1.5% of barbecue powder, 1% of Ririxiang pure beef powder, 4% of oil chili, 0.025% of sodium dehydroacetate, 0.025% of calcium propionate and 7% of red oil.
Compared with the prior art, the invention has the beneficial effects that:
the fresh, fragrant and delicious dried bean curd with the stinky tofu is prepared by collecting the leftover materials of the tofu and the smashed stinky tofu, uniformly cleaning, chopping, forming and frying the leftover materials of the tofu and the smashed stinky tofu, and then preparing special brine and seasonings to marinate and mix the materials.
Drawings
FIG. 1 is a flow chart of a method for producing dried bean curd with strong-smelling preserved bean curd by using bean curd leftover materials and broken strong-smelling preserved bean curd.
Detailed Description
Referring to fig. 1, in an embodiment of the present invention, a method for producing dried bean curd with strong-smelling preserved bean curd by using bean curd leftover materials and broken strong-smelling preserved bean curd includes the following steps:
(1) collecting the bean curd leftover materials and the broken stinky bean curd: filling the bean curd leftover materials and the broken stinky tofu in the marinated stinky tofu into a plastic container, and keeping the collected broken stinky tofu for no more than 2 hours.
(2) Cleaning: the collected bean curd edges are cleaned by process water in time and put into a plastic container to drain water.
(3) Chopping: the cleaned and drained broken stinky tofu is cut into particles of about 1cm by a cutting and mixing machine, the moisture content of the fried soybean embryo is between 55 and 60 percent, and the appearance judgment standard is as follows: the appearance is mixed black and white, the section is mixed black and white, and the product is tough and not hard to eat.
(4) Marinating: marinating the broken stinky tofu particles in brine, keeping the slightly boiling state of the brine and marinating for 3 minutes; the brine is 5% alkaline water, the slight boiling state of the brine is 90 ℃, and the preparation method of the brine comprises the following steps: after the water is boiled, 5 percent of dietary alkali is added and evenly stirred according to the weight of the water, and then the water is boiled again.
(5) Preparing a blank: slightly draining the marinated broken bean curds, spreading the well-spread bean curd box, flattening the well-spread bean curd box, stacking 10 plates, covering a cover plate with 750 jin of iron blocks, pressing for 3 hours, cutting into bean curd blanks of 3.9cm by 3.9cm, and filling into a plastic container; the adding proportion of the seasoning and the mixing materials is as follows: 1% of monosodium glutamate, 0.2% of cumin essential oil, 0.15% of I + G0.08% of barbecue essential oil, 0.6% of white sugar, 1.4% of edible salt, 1% of cumin powder, 3% of cumin sauce, 1.5% of barbecue powder, 1% of Ririxiang pure beef powder, 4% of oil chili, 0.025% of sodium dehydroacetate, 0.025% of calcium propionate and 7% of red oil.
(6) Frying: pouring soybean oil into a pot, heating the soybean oil to 165 ℃, adding the soybean curd embryo, frying for 5 minutes, pouring out the soybean curd embryo with hard outer skin, and spreading for cooling.
(7) And (4) mixing materials, namely putting the fried bean curd blanks into a mixing basin, adding seasonings, and uniformly stirring.
(8) And (3) vacuum packaging: and (4) filling the seasoned leftover materials into a packaging bag, and carrying out vacuum packaging by using a vacuum packaging machine.
(9) And (3) sterilization: sterilizing at 100-121 deg.c for 20-30 min
The method comprises the following steps of collecting raw materials of the broken stinky tofu, cleaning leftover materials of the tofu and the broken stinky tofu, chopping, marinating, preparing blanks, frying, mixing finished fried and mixed materials, vacuum packaging and sterilizing, collecting the broken stinky tofu, uniformly cleaning, chopping, forming and frying, and blending special brine and seasonings for marinating and mixing the materials, so that the fresh, fragrant and delicious dried stinky tofu product can be prepared, can be circulated as a leisure prepackaged food, improves the economic value of the product, solves the problems of low economic value, environmental pollution due to discarding, lack of processing technology and the like of the traditional broken stinky tofu, and obtains an edible product which is unique in flavor and suitable for large-scale production.
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 are equivalent to or changed within the technical scope of the present invention.
Claims (5)
1. A method for producing dried bean curd with strong-smelling preserved bean curd by utilizing bean curd leftover materials and broken strong-smelling preserved bean curd is characterized by comprising the following steps:
(1) collecting the bean curd leftover materials and the broken stinky bean curd: filling the bean curd leftover materials and the broken stinky tofu in the marinated stinky tofu into a plastic container, wherein the standing time of the collected broken stinky tofu is not more than 2 hours;
(2) cleaning: the collected bean curd edges are cleaned by process water in time and put into a plastic container to drain water;
(3) chopping: washing and draining the smashed stinky tofu, and cutting the smashed stinky tofu into particles of about 1 cm;
(4) marinating: marinating the broken stinky tofu particles in brine, keeping the slightly boiling state of the brine and marinating for 3 minutes;
(5) preparing a blank: slightly draining the marinated broken bean curds, spreading the well-spread bean curd box, flattening the well-spread bean curd box, stacking 10 plates, covering a cover plate with 750 jin of iron blocks, pressing for 3 hours, cutting into bean curd blanks of 3.9cm by 3.9cm, and filling into a plastic container;
(6) frying: pouring soybean oil into a pot, heating the soybean oil to 165 ℃, adding the soybean curd embryo, frying for 5 minutes, pouring out the soybean curd embryo with hard outer skin, and spreading for cooling;
(7) mixing materials, namely putting the fried bean curd blanks into a material mixing basin, adding seasonings and uniformly stirring;
(8) and (3) vacuum packaging: putting the seasoned leftover materials into a packaging bag, and carrying out vacuum packaging by using a vacuum packaging machine;
(9) and (3) sterilization: sterilizing at 100-121 deg.c for 20-30 min.
2. The method for producing dried bean curd with strong-smelling preserved bean curd by using bean curd scraps and broken strong-smelling preserved bean curd according to claim 1, wherein the moisture content of the fried bean embryo in the step (3) is between 55% and 60%, and the appearance judgment standard is as follows: the appearance is mixed black and white, the section is mixed black and white, and the product is tough and not hard to eat.
3. The method for producing dried bean curd with strong-smelling preserved bean curd using bean curd refuse and ground strong-smelling preserved bean curd according to claim 1, wherein the brine of the step 4 is 5% alkaline water, and the slightly boiling state of the brine is 90 ℃.
4. The method for producing dried bean curd with strong-smelling preserved bean curd by using bean curd leftover materials and broken strong-smelling preserved bean curd according to claim 3, wherein the preparation method of the brine comprises the following steps: after the water is boiled, 5 percent of dietary alkali is added and evenly stirred according to the weight of the water, and then the water is boiled again.
5. The method for producing dried bean curd with strong-smelling preserved bean curd by using bean curd leftover and crushed strong-smelling preserved bean curd according to claim 1, wherein the seasoning and blending material in the step (5) is added in a proportion of: 1% of monosodium glutamate, 0.2% of cumin essential oil, 0.15% of I + G0.08% of barbecue essential oil, 0.6% of white sugar, 1.4% of edible salt, 1% of cumin powder, 3% of cumin sauce, 1.5% of barbecue powder, 1% of Ririxiang pure beef powder, 4% of oil chili, 0.025% of sodium dehydroacetate, 0.025% of calcium propionate and 7% of red oil.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110520224.5A CN113080379A (en) | 2021-05-13 | 2021-05-13 | Method for producing dried bean curd with strong-smelling preserved bean curd by using bean curd leftover materials and broken strong-smelling preserved bean curd |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110520224.5A CN113080379A (en) | 2021-05-13 | 2021-05-13 | Method for producing dried bean curd with strong-smelling preserved bean curd by using bean curd leftover materials and broken strong-smelling preserved bean curd |
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| Publication Number | Publication Date |
|---|---|
| CN113080379A true CN113080379A (en) | 2021-07-09 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN202110520224.5A Withdrawn CN113080379A (en) | 2021-05-13 | 2021-05-13 | Method for producing dried bean curd with strong-smelling preserved bean curd by using bean curd leftover materials and broken strong-smelling preserved bean curd |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114504078A (en) * | 2022-03-07 | 2022-05-17 | 山东冠珍轩豆制食品有限公司 | Preparation process of high-elasticity dried tofu |
| CN114903148A (en) * | 2022-04-19 | 2022-08-16 | 金菜地食品股份有限公司 | Fermentation production process of dried stinky tofu |
-
2021
- 2021-05-13 CN CN202110520224.5A patent/CN113080379A/en not_active Withdrawn
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114504078A (en) * | 2022-03-07 | 2022-05-17 | 山东冠珍轩豆制食品有限公司 | Preparation process of high-elasticity dried tofu |
| CN114903148A (en) * | 2022-04-19 | 2022-08-16 | 金菜地食品股份有限公司 | Fermentation production process of dried stinky tofu |
| CN114903148B (en) * | 2022-04-19 | 2024-03-26 | 金菜地食品股份有限公司 | Production process for fermented bean curd |
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Application publication date: 20210709 |
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