CN113100373A - Production process of instant dried beancurd sticks - Google Patents
Production process of instant dried beancurd sticks Download PDFInfo
- Publication number
- CN113100373A CN113100373A CN202010031516.8A CN202010031516A CN113100373A CN 113100373 A CN113100373 A CN 113100373A CN 202010031516 A CN202010031516 A CN 202010031516A CN 113100373 A CN113100373 A CN 113100373A
- Authority
- CN
- China
- Prior art keywords
- dried beancurd
- production process
- finished product
- semi
- beancurd sticks
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Images
Classifications
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/10—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating materials in packages which are not progressively transported through the apparatus
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3409—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor
- A23L3/3418—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere, e.g. partial vacuum, comprising only CO2, N2, O2 or H2O
Landscapes
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
The invention provides a production process of instant dried beancurd sticks, which comprises the following steps: s1: selecting materials, S2: production, S3: metric classification, S4: semi-finished seal, S5: sterilizing the semi-finished product, and S6: and (7) packaging a finished product. The product of the invention has long storage time, 9 months of storage time, good corrosion resistance, can be used and stored in various environments, does not need refrigeration, freezing and cold chain, does not mildew, is not easy to generate aflatoxin, can be eaten by consumers at any time, can be freely cooled, fried, stewed, soup-cooked and instant-boiled according to the preference and the current conditions, and has the advantage of good taste.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to a production process of instant dried beancurd sticks.
Background
The dried beancurd stick is also called beancurd sheet, is a traditional Chinese bean food, is a common food raw material in China, has strong bean fragrance, has unique taste which other bean products do not have, is yellow and white in color and luster, is bright, contains rich protein and various nutritional ingredients, can be boiled after being soaked in clear water (cool summer and warm winter) for 3-5 hours, can be boiled by meat, vegetable, boiled, fried, cold mixed with sauce, soup and the like, is fragrant and tasty when being eaten, has special flavor of meat and vegetable, but is not suitable for being eaten by patients suffering from nephritis, renal insufficiency, diabetic ketoacidosis and gout.
The dried bean curd stick is made by boiling soybean milk, keeping the temperature for a while to form a film on the surface, picking out the film, sagging into strips, and drying, and is called as dried bean curd stick. The dried beancurd stick is a product with a certain structure and formed by combining a soybean protein film and fat, has high nutritive value, is easy to store and convenient to eat, and is deeply favored by consumers at home and abroad.
However, the existing products have the problems that the storage time is short, the requirements of the market on the shelf life of the products are difficult to meet, aflatoxin is easy to generate, and the sensory quality is influenced.
Therefore, it is very important to design and manufacture a production process of instant dried beancurd sticks.
Disclosure of Invention
In order to solve the technical problems, the invention provides a production process of instant dried beancurd sticks, and aims to solve the problems that the existing products are short in storage time, difficult to meet the requirement of the market on the shelf life of the products, easy to generate aflatoxin and influence the sensory quality.
A production process of instant dried beancurd sticks comprises the following steps:
s1: selecting materials, namely soaking qualified rotten bamboo strips or sections in clear water for 4-6 hours, and selecting qualified products;
s2: the preparation method comprises the steps of draining soaked bean curd sticks, placing on an operation table, cutting into bean curd stick segments with the size of 3-6cm by a chopper, and storing bean curd stick segments meeting the standard in a container;
s3: metering and classifying, namely classifying the dried beancurd stick sections in the container according to different specifications, metering on an electronic scale and then filling into corresponding packaging boxes;
s4: sealing the semi-finished product, namely firstly vacuumizing and filling nitrogen into the dried beancurd stick sections in the packaging box, and then sealing on a sealing machine;
s5: sterilizing the semi-finished product, and pushing the semi-finished product qualified through inspection into a sterilization tank for sterilization through a cart after sealing;
s6: packaging the finished product, taking out the semi-finished product in the sterilization tank, wiping water on the surface of the semi-finished product, sequentially stacking, warehousing, then coding, labeling and boxing;
preferably, in the step S1, the room temperature and the water temperature of the dried beancurd sticks soaked in the clean water are adjusted according to the raw materials and seasons, the room temperature is 18-28 ℃, the water temperature is 20-35 ℃, the water is changed every 20 minutes during the soaking period, the soaked dried beancurd sticks need to absorb water sufficiently, and elasticity, toughness, no paralysis, brightness and fineness are maintained.
Preferably, in the step S1, the qualified rotten bamboo strips or sections are not added, the moisture content is 10%, and the production date is 10 days.
Preferably, in the step S2, the bean curd stick segments in the step S1 are stored, and those meeting the length requirement are selected; sorting out the shredded dried bamboo segments of S2 to obtain pieces with unsatisfactory length.
Preferably, in the steps S3 and S4, the packing box is one of a box, a bowl, a bag and a pot.
Preferably, in step S4, during the vacuum pumping, the negative pressure of the vacuum pump is 0.03-0.08MP, during the nitrogen filling, the nitrogen purity is greater than or equal to 99.9% and the appropriate nitrogen filling amount is obtained, and after all the nitrogen filling amount is completed, the sealing is performed.
Preferably, in the step S5, the semi-finished product on the cart is placed into the sterilizer with enough space, the sterilization temperature is 116-126 ℃, and the sterilization time is 20-35 minutes.
Preferably, in the step S6, 2-3 finished products are placed in each layer of packing paper, 7-8 layers are arranged in each vehicle, and the vehicle is kept stand at normal temperature for 7 days to print codes; and during code printing, the production date, the shift and the number of a packing worker are marked.
Compared with the prior art, the invention has the following beneficial effects:
1. the product of the invention has long storage time, 9 months of storage time, good corrosion resistance, can be used and stored in various environments, does not need refrigeration, freezing and cold chain, does not mildew, is not easy to generate aflatoxin, can be eaten by consumers at any time, can be freely cooled, fried, stewed, soup-cooked and instant-boiled according to the preference and the current conditions, and has the advantage of good taste.
Drawings
FIG. 1 is a production flow diagram of the present invention.
FIG. 2 is a graph of aflatoxins of the present invention over time.
Detailed Description
The invention is further described below with reference to the accompanying drawings:
example 1:
as shown in figures 1-2
The invention provides a production process of instant dried beancurd sticks, which comprises the following steps:
s1: selecting materials, namely soaking qualified rotten bamboo strips or sections in clear water for 4-6 hours, and selecting qualified products;
s2: the preparation method comprises the steps of draining soaked bean curd sticks, placing on an operation table, cutting into bean curd stick segments with the size of 3-6cm by a chopper, and storing bean curd stick segments meeting the standard in a container;
s3: metering and classifying, namely classifying the dried beancurd stick sections in the container according to different specifications, metering on an electronic scale and then filling into corresponding packaging boxes;
s4: sealing the semi-finished product, namely firstly vacuumizing and filling nitrogen into the dried beancurd stick sections in the packaging box, and then sealing on a sealing machine;
s5: sterilizing the semi-finished product, and pushing the semi-finished product qualified through inspection into a sterilization tank for sterilization through a cart after sealing;
s6: packaging the finished product, taking out the semi-finished product in the sterilization tank, wiping water on the surface of the semi-finished product, sequentially stacking, warehousing, then coding, labeling and boxing;
in the step S1, the room temperature and the water temperature of the dried beancurd sticks soaked in the clear water are adjusted according to raw materials and seasons, the room temperature is 18-28 ℃, the water temperature is 20-35 ℃, water is changed every 20 minutes during the soaking, the soaked dried beancurd sticks need to absorb water fully, and elasticity, toughness, no paralysis, brightness and fineness are maintained.
In the step S1, the qualified rotten bamboo strips or sections are not added, the water content is 10%, and the production date is within 10 days.
In the step S2, the dried bean segments in the step S1 are stored, and the segments meeting the length requirement are selected; sorting out the shredded dried bamboo segments of S2 to obtain pieces with unsatisfactory length.
In the steps S3 and S4, the packing box is one of a box, a bowl, a bag and a pot.
In the step S4, during vacuum pumping, the negative pressure of the vacuum pump is 0.03-0.08MP, during nitrogen filling, the purity of the nitrogen is more than or equal to 99.9 percent, the nitrogen filling amount is suitable, and sealing is carried out after all nitrogen filling is finished.
In the step S5, enough space is reserved for placing the semi-finished product on the cart into a sterilization pot, the sterilization temperature is 116-126 ℃, and the sterilization time is 20-35 minutes.
In the step S6, 2-3 finished products are put into the packing paper at intervals in each layer, 7-8 layers are arranged on each vehicle, and the vehicle is kept stand at normal temperature for 7 days to print codes; and during code printing, the production date, the shift and the number of a packing worker are marked.
Example 2:
the method comprises the following steps that a buyer A selects the beancurd sticks with the water content of 10% and the light yellow color within one week from the market, when the beancurd sticks are placed in clean water for about four hours, water is changed every 2 hours, the soaking time is finished, the beancurd sticks are cut into 3cm beancurd stick sections through a chopper, unqualified beancurd sticks are removed, the beancurd sticks are placed in a bag, air in the bag is extracted, nitrogen is filled for sealing, then sealing is finished on a sealing machine, the bag is placed on a cart and pushed into a sterilization tank for sterilization, and after sterilization is finished; and removing the moisture on the surfaces of the bags, slowing down the moisture to take away heat, then placing a layer of packing paper on the bag stacking bracket every three bags, standing for a week in a warehouse, then coding, labeling and boxing.
The technical solutions of the present invention or similar technical solutions designed by those skilled in the art based on the teachings of the technical solutions of the present invention are all within the scope of the present invention.
Claims (8)
1. The production process of the dried beancurd sticks is characterized by comprising the following steps: the method comprises the following steps:
s1: selecting materials, namely soaking qualified rotten bamboo strips or sections in clear water for 4-6 hours, and selecting qualified products;
s2: the preparation method comprises the steps of draining soaked bean curd sticks, placing on an operation table, cutting into bean curd stick segments with the size of 3-6cm by a chopper, and storing bean curd stick segments meeting the standard in a container;
s3: metering and classifying, namely classifying the dried beancurd stick sections in the container according to different specifications, metering on an electronic scale and then filling into corresponding packaging boxes;
s4: sealing the semi-finished product, namely firstly vacuumizing and filling nitrogen into the dried beancurd stick sections in the packaging box, and then sealing on a sealing machine;
s5: sterilizing the semi-finished product, and pushing the semi-finished product qualified through inspection into a sterilization tank for sterilization through a cart after sealing;
s6: and packaging the finished product, taking out the semi-finished product in the sterilization tank, wiping water on the surface of the semi-finished product, sequentially stacking, warehousing, then coding, labeling and boxing.
2. The production process of the instant dried beancurd sticks according to claim 1, characterized in that: in the step S1, the room temperature and the water temperature of the dried beancurd sticks soaked in the clear water are adjusted according to raw materials and seasons, the room temperature is 18-28 ℃, the water temperature is 20-35 ℃, water is changed every 20 minutes during the soaking, the soaked dried beancurd sticks need to absorb water fully, and elasticity, toughness, no paralysis, brightness and fineness are maintained.
3. The production process of the instant dried beancurd sticks according to claim 1, characterized in that: in the step S1, the qualified rotten bamboo strips or sections are not added, the water content is 10%, and the production date is within 10 days.
4. The production process of the instant dried beancurd sticks according to claim 1, characterized in that: in the step S2, the dried bean segments in the step S1 are stored, and the segments meeting the length requirement are selected; sorting out the shredded dried bamboo segments of S2 to obtain pieces with unsatisfactory length.
5. The production process of the instant dried beancurd sticks according to claim 1, characterized in that: in the steps S3 and S4, the packing box is one of a box, a bowl, a bag and a pot.
6. The production process of the instant dried beancurd sticks according to claim 1, characterized in that: in the step S4, during vacuum pumping, the negative pressure of the vacuum pump is 0.03-0.08MP, during nitrogen filling, the purity of the nitrogen is more than or equal to 99.9 percent, the nitrogen filling amount is suitable, and sealing is carried out after all nitrogen filling is finished.
7. The production process of the instant dried beancurd sticks according to claim 1, characterized in that: in the step S5, enough space is reserved for placing the semi-finished product on the cart into a sterilization pot, the sterilization temperature is 116-126 ℃, and the sterilization time is 20-35 minutes.
8. The production process of the instant dried beancurd sticks according to claim 1, characterized in that: in the step S6, 2-3 finished products are put into the packing paper at intervals in each layer, 7-8 layers are arranged on each vehicle, and the vehicle is kept stand at normal temperature for 7 days to print codes; and during code printing, the production date, the shift and the number of a packing worker are marked.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010031516.8A CN113100373A (en) | 2020-01-11 | 2020-01-11 | Production process of instant dried beancurd sticks |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010031516.8A CN113100373A (en) | 2020-01-11 | 2020-01-11 | Production process of instant dried beancurd sticks |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN113100373A true CN113100373A (en) | 2021-07-13 |
Family
ID=76709167
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202010031516.8A Pending CN113100373A (en) | 2020-01-11 | 2020-01-11 | Production process of instant dried beancurd sticks |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN113100373A (en) |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104146078A (en) * | 2014-08-29 | 2014-11-19 | 北京凯达恒业农业技术开发有限公司 | Production process of tempura dried beancurd sticks |
| CN109845837A (en) * | 2019-03-27 | 2019-06-07 | 南京农业大学 | A kind of bamboo Preparation Method of fresh web rot of instant type |
-
2020
- 2020-01-11 CN CN202010031516.8A patent/CN113100373A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104146078A (en) * | 2014-08-29 | 2014-11-19 | 北京凯达恒业农业技术开发有限公司 | Production process of tempura dried beancurd sticks |
| CN109845837A (en) * | 2019-03-27 | 2019-06-07 | 南京农业大学 | A kind of bamboo Preparation Method of fresh web rot of instant type |
Non-Patent Citations (1)
| Title |
|---|
| 武言广: "《中国居民营养膳食指南大全集》", 31 October 2012 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101912126B (en) | Instant salt baked fish processing method | |
| CN103202448A (en) | Convenient preparation method of fermented pickled Chinese cabbage | |
| CN102630908A (en) | Method for producing edible fungi flavoring powder | |
| CN101731403A (en) | Method for processing sweet potato tea | |
| CN101803714A (en) | Method for fast producing bagged Sichuan pickled rodchilli | |
| CN103689661B (en) | Instant double-pepper fish head and production method thereof | |
| CN1279831C (en) | Method for processing freshness keeping dehydrated celery | |
| CN104939216A (en) | Instant northeast pickled cabbage soup and processing, blending and packaging method thereof | |
| CN101664079A (en) | Edible fungi oil and preparation method thereof | |
| CN101513264A (en) | Technique for processing delicious fresh dried salted fish | |
| CN107568667A (en) | A kind of brewed hot red pepper of pocket type and preparation method thereof | |
| CN113100373A (en) | Production process of instant dried beancurd sticks | |
| CN104012909A (en) | Low-salt radish strip preserving method | |
| CN113367305A (en) | Hotpot condiment, preparation method thereof and food ingredient | |
| CN102894307A (en) | Preparation method of low-salt white dried turnip pickle | |
| CN107736592A (en) | A kind of pocket type pickled hot millet and preparation method thereof | |
| CN106578023A (en) | Chinese little green freshness preservation method | |
| CN107594435B (en) | Preparation method and composition of tuber instant pickled vegetables | |
| CN1559286A (en) | Instant food made of edible fungus, and its processing method | |
| CN1122455C (en) | Edible pleurotus ostreatus food and its production method | |
| CN106036624A (en) | Production method of refrigerated seasoned asparagus | |
| CN100391361C (en) | Method for producing dehydrated freshness keeping cucumber and its product | |
| CN101473920A (en) | Chicken in large dish and method for processing the same | |
| CN108813479A (en) | A kind of preparation method of sauerkraut packet | |
| CN104068380A (en) | Preparation method of vacuum-packaged boiled pleurotus eryngii |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20210713 |