CN113142485A - Making method of black bean and soybean dried bean milk cream rolls - Google Patents
Making method of black bean and soybean dried bean milk cream rolls Download PDFInfo
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Abstract
The invention belongs to the field of bean food processing, and particularly relates to a method for making black bean and soybean dried beancurd sticks. The making method of the black bean and soybean dried beancurd sticks is characterized by comprising the following raw materials in parts by weight: 80 parts of soybeans, 15 parts of black beans, 5 parts of kelp and a proper amount of water and salt; selecting materials, cleaning, drying in the air, pretreating raw materials, crushing, peeling, soaking, grinding into thick liquid, primarily separating the residue and the thick liquid, primarily adding water and stirring, secondarily separating the residue and the thick liquid, secondarily adding water and stirring, thirdly separating the residue and the thick liquid, boiling the thick liquid and adding kelp powder, starting bamboo, drying, packaging and the like. The dried bean curd stick disclosed by the invention integrates rich nutritional ingredients contained in various raw materials of soybeans, black beans and kelp, is rich in various vitamins, dietary fibers and rich mineral substances such as calcium, iron and the like, and can promote the balance of dietary nutrition of people.
Description
Technical Field
The invention belongs to the field of bean food processing, and particularly relates to a method for making black bean and soybean dried beancurd sticks.
Background
The bean curd stick which is a soybean product is a special food with a long history in China, has strong bean fragrance, has unique taste which other bean products do not have, and is deeply popular with Chinese people. The data show that at the end of the 20 th century, the yield of dried bean curd sticks in China is 20 ten thousand tons, and the annual output value is billion yuan. In recent years, soybean products are popular with consumers not only in the east but also in the west, and the demand of the international market for dried bean products is increasing day by day. Dried beancurd sticks, also known as beancurd sheets, are thin films formed by polymerization of protein molecules with fat molecules during denaturation. The traditional dried beancurd sticks are yellow and white in color, glossy and transparent, rich in protein and various nutritional ingredients, can be boiled after being soaked in clear water (cool in summer and warm in winter) for 3-5 hours, and can be used for making dishes. The dried beancurd sticks are formed by coagulating components such as protein, fat and the like in soybean milk, and the components of the soybean raw materials have very obvious influence on the yield and the quality of the dried beancurd sticks. The traditional bean curd sticks are mostly produced in a small workshop mode by taking single soybeans as raw materials and performing pulping, cooking, drying and packaging processes, the technology is weak, the soybean utilization rate is only about 40%, the bamboo yield is low, the product quality is poor, the produced bean curd sticks are single in variety and serious in homogenization. Although the traditional soybean and dried bean curd sticks have high protein content, the nutritional ingredients and the taste and flavor are single, and the requirements of modern people on dietary nutrition balance and taste diversification cannot be met. At present, domestic research mostly focuses on the optimization of the bean curd stick production process, and the research on the aspects of improving the bean curd stick quality, expanding the bean curd stick production raw materials and the like is less.
How to ensure the nutritive value and the quality characteristic simultaneously in the process of making the dried beancurd sticks needs to add beneficial raw materials and consider the processing technology at the same time, and is an urgent important subject in the bean product processing industry.
Chinese invention patent, application number: CN201110290690.5, application date: 2011.09.29A bean curd stick made of miscellaneous cereals and its preparation method, and discloses a preparation method of bean curd stick.
Disclosure of Invention
The invention aims to solve the technical problems of providing the bean curd stick with balanced and comprehensive nutrient components and unique taste and flavor and providing the making method of the black bean and soybean bean curd stick.
In order to solve the technical problems, the invention adopts the technical scheme that:
the making method of the black bean and soybean dried beancurd sticks is characterized by comprising the following raw materials in parts by weight: 80 parts of soybeans, 15 parts of black beans, 5 parts of kelp and a proper amount of water and salt; selecting materials, cleaning, drying in the air, pretreating raw materials, crushing, peeling, soaking, grinding into thick liquid, primarily separating the residue and the thick liquid, primarily adding water and stirring, secondarily separating the residue and the thick liquid, secondarily adding water and stirring, thirdly separating the residue and the thick liquid, boiling the thick liquid and adding kelp powder, starting bamboo, drying, packaging and the like.
The preparation method comprises the following steps:
selecting materials (100 parts)
80 parts of fresh soybeans which are full in grains, yellow and bright in color, free of insect pests and free of mildew are selected;
selecting 15 parts of fresh black beans with smooth and glossy surfaces, black and black colors, full and uniform particles and no polypide;
selecting 5 parts of kelp which has long, wide and thick leaves and no root and is dark brown or brownish green in color;
② cleaning and drying
Cleaning semen glycines, semen Sojae Atricolor, and herba Zosterae Marinae respectively, and air drying;
③ pretreatment of raw materials
a. Pretreatment of soybeans: parching semen glycines with salt 0.5 wt% of semen glycines for use
b. Pretreatment of black beans:
boiling black beans with water at 90-100 ℃, and fishing out for later use;
drying for 1-2 hours by using a freeze dryer at the temperature of 1-5 ℃ to obtain dried black beans for later use;
2 times of pure rice vinegar is poured into the black beans to soak the black beans for 2 to 3 hours, and the black beans are fished out and air-dried for later use;
putting the black beans into a pot, stir-frying for 20-40 minutes with medium fire until the skins are exploded, and stopping fire for later use;
c. pretreatment of kelp: cleaning, drying in the sun and grinding into powder for later use;
crushing and peeling
Crushing and peeling, namely separating and removing the outer wooden shells of all the parts by weight of the soybeans and the black beans from the soybeans;
fifth, soak
Soaking the soybeans in the fourth step: soaking in warm water at 30-40 deg.C for 3-4 hr with water amount of about 2 times of the weight of soybean, and increasing the weight of the soaked soybean by about 1 time;
pulp grinding
Grinding the soaked soybeans by using a pulping machine, wherein the water adding amount is 4.5 times of the weight of the soybeans before soaking:
the concentration of the slurry is preferably 0.7-1.0 Baume degree; the bean dregs (per 100 g) comprise the following components in percentage by weight:
3.2g of protein, 3.7g of carbohydrate, 0.8g of fat, 89.2g of water, 2.6g of plant fiber and 0.5g of ash; seventh, the first separation of the slurry and the residue
Separating soybean milk and bean dregs by using a filter screen, and sieving by using a sieve of 80-100 meshes;
adding water and stirring once
Adding water to dilute the bean dregs and the residual soybean milk for secondary separation, wherein the water adding amount is 2.5 times of the weight of the soybeans before soaking;
ninthly secondary slag-slurry separation
Extracting soybean milk from the residue-pulp mixture, and sieving with 80-100 mesh sieve;
adding water for stirring in the second time
Diluting the bean dregs and the residual soybean milk for three times of separation, wherein the water adding amount is 1.5 times of the weight of the soybeans before soaking;
Continuously extracting the soybean milk in the residue-pulp mixture, and sieving with 80-100 mesh sieve;
By using a pair of soybean milk boilers
Boiling the soybean milk in the soybean milk, heating to 100-110 ℃ for 30-50 minutes, adding kelp powder, and heating again to 100-110 ℃ for 30-50 minutes;
Uncovering the rotten bamboo film by using a bamboo pole at the temperature of 85-90 ℃;
Putting the dried bean film after bamboo peeling into a drying room for drying:
the first step of drying and preheating at 50-60 ℃ needs 10-20 minutes, the second step of high-temperature drying and mass-moisture-removing stage needs 20-30 minutes at 60-65 ℃, the third step of constant-temperature drying stage needs 20-30 minutes at 60 ℃, the relative humidity is controlled at 40-50%, and the moisture of the dried beancurd sticks is reduced to about 15-20%; step four, cooling, namely, low-temperature and low-humidity treatment is adopted, wherein the temperature is 50 ℃, the relative humidity is 18-25%, and the drying time is 1-2 hours;
And packaging the dried bean curd sticks by using an automatic packaging machine.
The pulping machine in the pulping process is a stone mill.
Said
The bamboo-pulling equipment is a stainless steel groove.
Said
The drying room in the drying process is a pine drying room.
The invention has the beneficial effects that:
the dried bean curd stick disclosed by the invention integrates rich nutritional ingredients contained in various raw materials of soybeans, black beans and kelp, is rich in various vitamins, dietary fibers and rich mineral substances such as calcium, iron and the like, and can promote the balance of dietary nutrition of people; the contents of trace elements such as zinc, copper, magnesium, molybdenum, selenium, fluorine, etc. are all high. These trace elements are very important for delaying human body senility, reducing blood viscosity, etc.
2. The dried beancurd sticks of the invention are slightly light brown in color, glossy, uniform in strip count, hollow without impurities, good in rehydration property, flexible and unique in taste, mellow in fragrance and long in aftertaste.
3. The kelp is added in the process, so that the content of alkali in the product is reduced, and meanwhile, various vitamins and trace elements are added, and the nutritive value is higher.
Drawings
FIG. 1 is a process flow diagram of the present invention
Detailed Description
The soybean contains no cholesterol, can reduce cholesterol in human body, reduce arteriosclerosis and prevent heart disease, and also contains a pancreatin inhibiting substance, which has a certain curative effect on diabetes. Therefore, the soybeans are recommended by nutritionists as an ideal health-care product for preventing and treating coronary heart disease, hypertension, atherosclerosis and other diseases. The soybean has important effects of increasing and improving brain skills due to the fact that a significant part of brain cell composition of soft phospholipids contained in the soybean is eaten frequently. The soybean is neutral in nature and sweet in taste, and has the effects of invigorating spleen, invigorating qi, relieving epigastric distention, moistening dryness, replenishing blood, reducing cholesterol, promoting diuresis and resisting cancer. Can be used for treating malnutritional stagnation, dysentery, abdominal distention, marasmus, spleen qi deficiency, dyspepsia, gestational poisoning, cancer, skin ulcer, carbuncle, toxic swelling, traumatic hemorrhage, and prostate diseases.
The black beans are comprehensive in nutrition, contain rich proteins, vitamins and minerals, and have the effects of improving eyesight, nourishing blood, dispelling wind, promoting diuresis and detoxifying; the black bean has high contents of trace elements such as zinc, copper, magnesium, molybdenum, selenium, fluorine and the like, and the trace elements are very important for delaying the aging of a human body, reducing the blood viscosity and the like; the black bean contains anthocyanin which is a good antioxidant source and can clear free radicals in vivo, and particularly under the acidic environment of the stomach, the black bean has good antioxidant effect, can maintain beauty and increase gastrointestinal peristalsis.
The kelp has high iodine content, is rich in protein, fat, dietary fiber, carbohydrate, thiamine, riboflavin, nicotinic acid, vitamin E, potassium, sodium, calcium, magnesium, ferrum, manganese, zinc, phosphorus, selenium, mannitol, carotene, vitamin B1, vitamin B2, nicotinic acid and other trace elements, is an alkaline food, and has the characteristics of low calorie, medium protein and high mineral content
Example 1:
taking the following raw materials in parts: 80 parts of soybeans, 15 parts of black beans, 5 parts of kelp and a proper amount of water and salt; selecting materials, cleaning, drying in the air, pretreating raw materials, crushing, peeling, soaking, grinding into thick liquid, primarily separating the residue and the thick liquid, primarily adding water and stirring, secondarily separating the residue and the thick liquid, secondarily adding water and stirring, thirdly separating the residue and the thick liquid, boiling the thick liquid and adding kelp powder, starting bamboo, drying, packaging and the like.
The preparation method comprises the following steps:
selecting materials (100 parts)
80 parts of fresh soybeans which are full in grains, yellow and bright in color, free of insect pests and free of mildew are selected;
selecting 15 parts of fresh black beans with smooth and glossy surfaces, black and black colors, full and uniform particles and no polypide;
selecting 5 parts of kelp which has long, wide and thick leaves and no root and is dark brown or brownish green in color;
the selected raw materials can ensure better bean curd stick quality.
② cleaning and drying
Cleaning semen glycines, semen Sojae Atricolor, and herba Zosterae Marinae respectively, and air drying; the influence of impurities is eliminated.
③ pretreatment of raw materials
a. Pretreatment of soybeans: the soybeans are fried with salt which is 0.5 percent of the weight of the soybeans for later use, and the step is mainly to increase the flavor of the soybeans and improve the mouthfeel.
b. Pretreatment of black beans:
boiling black beans with water at 90-100 ℃, and fishing out for later use; firstly, the black beans are better treated later, and secondly, the black beans have certain toxicity, and the purpose of removing toxicity is to cook the black beans.
Drying for 1-2 hours by using a freeze dryer at the temperature of 1-5 ℃ to obtain dried black beans for later use; the main purpose is to air dry the black beans to a certain degree and keep the taste of the black beans, because the dried black beans are hard to make into the dried beancurd sticks.
2 times of pure rice vinegar is poured into the black beans to soak the black beans for 2 to 3 hours, and the black beans are fished out and air-dried for later use; the rice vinegar has effects of lowering blood pressure, reducing blood lipid, removing mottle, relieving fatigue, and softening blood vessel. The black beans are soaked in the vinegar, so that the nutritional ingredients of the black beans are completely reserved, and the health preserving effect of the vinegar is also exerted.
Putting the black beans into a pot, stir-frying for 20-40 minutes with medium fire until the skins are exploded, and stopping fire for later use; the flavor of the black beans is increased, and the taste of the dried beancurd sticks is increased.
c. Pretreatment of kelp: cleaning, drying in the sun and grinding into powder for later use; the content of alkali in the dried beancurd sticks is reduced, and meanwhile, the dried beancurd sticks have certain toughness.
Crushing and peeling
Crushing and peeling, namely separating and removing the outer wooden shells of all the parts by weight of the soybeans and the black beans from the soybeans;
fifth, soak
Soaking the soybeans in the fourth step: soaking in warm water at 30-40 deg.C for 3-4 hr with water amount of about 2 times of the weight of soybean, and increasing the weight of the soaked soybean by about 1 time; proper soaking for better refining.
Pulp grinding
Grinding the soaked soybeans by using a pulping machine, wherein the water adding amount is 4.5 times of the weight of the soybeans before soaking:
the concentration of the slurry is preferably 0.7-1.0 Baume degree; the bean dregs (per 100 g) comprise the following components in percentage by weight:
3.2g of protein, 3.7g of carbohydrate, 0.8g of fat, 89.2g of water, 2.6g of plant fiber and 0.5g of ash;
seventh, the first separation of the slurry and the residue
Separating soybean milk and bean dregs by using a filter screen, and sieving by using a sieve of 80-100 meshes;
adding water and stirring once
Adding water to dilute the bean dregs and the residual soybean milk for secondary separation, wherein the water adding amount is 2.5 times of the weight of the soybeans before soaking;
ninthly secondary slag-slurry separation
Extracting soybean milk from the residue-pulp mixture, and sieving with 80-100 mesh sieve;
adding water for stirring in the second time
Diluting the bean dregs and the residual soybean milk for three times of separation, wherein the water adding amount is 1.5 times of the weight of the soybeans before soaking;
Continuously extracting the soybean milk in the residue-pulp mixture, and sieving with 80-100 mesh sieve;
By using a pair of soybean milk boilers
Boiling the soybean milk in the soybean milk, heating to 100-110 ℃ for 30-50 minutes, adding kelp powder, and heating again to 100-110 ℃ for 30-50 minutes; the kelp powder is added to ensure the toughness of the nutrition.
Uncovering the rotten bamboo film by using a bamboo pole at the temperature of 85-90 ℃; a fan can be arranged above the stainless steel groove to blow air so as to start the bamboo.
Putting the dried bean film after bamboo peeling into a drying room for drying:
the first step of drying and preheating at 50-60 ℃ needs 10-20 minutes, namely, the temperature uniformity of dried bean curd sticks is ensured.
And in the second step, in the high-temperature drying and moisture removing stage, the temperature is 60-65 ℃ for 20-30 minutes, and meanwhile, air draft and moisture removal are enhanced, so that a large amount of moisture can be removed from the dried beancurd sticks.
Thirdly, in the constant-temperature drying stage, the time is 20-30 minutes at 60 ℃, the relative humidity is controlled to be 40-50%, and the moisture of the dried beancurd sticks is reduced to about 15-20%; the bean curd stick is mainly used for ensuring that the bean curd sticks can form a fixed shape after being shrunk and is convenient to package.
Step four, cooling, namely, low-temperature and low-humidity treatment is adopted, wherein the temperature is 50 ℃, the relative humidity is 18-25%, and the drying time is 1-2 hours; the temperature is reduced mainly to ensure toughness, the taste is soft and the package is not easy to break.
And packaging the dried bean curd sticks by using an automatic packaging machine.
And sixthly, the pulping machine in the pulping is a stone mill, which is closer to the traditional process and keeps the flavor.
Step (ii) of
The equipment for starting the bamboo is a stainless steel groove, so that impurities are avoided, and the quality is ensured
Step (ii) of
The drying room in the drying process is a pine drying room, and the product has strong fragrance.
Example 2:
taking the following raw materials in parts: 80 parts of soybeans, 15 parts of black beans, 5 parts of kelp and a proper amount of water and salt; selecting materials, cleaning, drying in the air, pretreating raw materials, crushing, peeling, soaking, grinding into thick liquid, primarily separating the residue and the thick liquid, primarily adding water and stirring, secondarily separating the residue and the thick liquid, secondarily adding water and stirring, thirdly separating the residue and the thick liquid, boiling the thick liquid and adding kelp powder, starting bamboo, drying, packaging and the like. The preparation method comprises the following steps:
selecting materials (100 parts)
80 parts of fresh soybeans which are full in grains, yellow and bright in color, free of insect pests and free of mildew are selected;
selecting 15 parts of fresh black beans with smooth and glossy surfaces, black and black colors, full and uniform particles and no polypide;
selecting 5 parts of kelp which has long, wide and thick leaves and no root and is dark brown or brownish green in color;
the selected raw materials can ensure better bean curd stick quality.
② cleaning and drying
Cleaning semen glycines, semen Sojae Atricolor, and herba Zosterae Marinae respectively, and air drying; the influence of impurities is eliminated.
③ pretreatment of raw materials
a. Pretreatment of soybeans: the soybeans are fried with salt which is 0.5 percent of the weight of the soybeans for later use, and the step is mainly to increase the flavor of the soybeans and improve the mouthfeel.
b. Pretreatment of black beans:
cooking semen Sojae Atricolor with water at 95 deg.C, and taking out; firstly, the black beans are better treated later, and secondly, the black beans have certain toxicity, and the purpose of removing toxicity is to cook the black beans.
Drying for 1.5 hours by using a freeze dryer at the temperature of 1-5 ℃ to obtain dried black beans for later use; the main purpose is to air dry the black beans to a certain degree and keep the taste of the black beans, because the dried black beans are hard to make into the dried beancurd sticks.
2 times of pure rice vinegar is poured into the black beans to soak the black beans for 2 to 3 hours, and the black beans are fished out and air-dried for later use; the rice vinegar has effects of lowering blood pressure, reducing blood lipid, removing mottle, relieving fatigue, and softening blood vessel. The black beans are soaked in the vinegar, so that the nutritional ingredients of the black beans are completely reserved, and the health preserving effect of the vinegar is also exerted.
Putting the black beans into a pot, stir-frying for 30 minutes with medium fire until the skins are exploded, and stopping the fire for later use; the flavor of the black beans is increased, and the taste of the dried beancurd sticks is increased.
c. Pretreatment of kelp: cleaning, drying in the sun and grinding into powder for later use; the content of alkali in the dried beancurd sticks is reduced, and meanwhile, the dried beancurd sticks have certain toughness.
Crushing and peeling
Crushing and peeling, namely separating and removing the outer wooden shells of all the parts by weight of the soybeans and the black beans from the soybeans;
fifth, soak
Soaking the soybeans in the fourth step: soaking in warm water at 30-40 deg.C for 3-4 hr with water amount of about 2 times of the weight of soybean, and increasing the weight of the soaked soybean by about 1 time; proper soaking for better refining.
Pulp grinding
Grinding the soaked soybeans by using a pulping machine, wherein the water adding amount is 4.5 times of the weight of the soybeans before soaking:
the concentration of the slurry is preferably 0.9 Baume degrees; the bean dregs (per 100 g) comprise the following components in percentage by weight:
3.2g of protein, 3.7g of carbohydrate, 0.8g of fat, 89.2g of water, 2.6g of plant fiber and 0.5g of ash;
seventh, the first separation of the slurry and the residue
Separating soybean milk and bean dregs by using a filter screen, and sieving by using a sieve of 80-100 meshes;
adding water and stirring once
Adding water to dilute the bean dregs and the residual soybean milk for secondary separation, wherein the water adding amount is 2.5 times of the weight of the soybeans before soaking;
ninthly secondary slag-slurry separation
Extracting soybean milk from the residue-pulp mixture, and sieving with 80-100 mesh sieve;
adding water for stirring in the second time
Diluting the bean dregs and the residual soybean milk for three times of separation, wherein the water adding amount is 1.5 times of the weight of the soybeans before soaking;
Continuously extracting the soybean milk in the residue-pulp mixture, and sieving with 80-100 mesh sieve;
By using a pair of soybean milk boilers
Boiling the soybean milk in the soybean milk, heating to 100-110 ℃ for 30-50 minutes, adding kelp powder, and heating again to 100-110 ℃ for 30-50 minutes; the kelp powder is added to ensure the toughness of the nutrition.
Uncovering the rotten bamboo film by using a bamboo pole at the temperature of 85-90 ℃; a fan can be arranged above the stainless steel groove to blow air so as to start the bamboo.
Putting the dried bean film after bamboo peeling into a drying room for drying:
the first step of drying and preheating for 18 minutes at 50-60 ℃ is to ensure the temperature uniformity of dried bean curd sticks.
And in the second step, in the high-temperature drying and moisture removing stage, the temperature is 60-65 ℃ for 25 minutes, and meanwhile, air draft and moisture removal are enhanced, so that a large amount of moisture can be removed from the dried beancurd sticks.
Thirdly, in the constant-temperature drying stage, the time is 26 minutes at 60 ℃, the relative humidity is controlled to be 40-50%, and the moisture of the dried beancurd sticks is reduced to about 15-20%; the bean curd stick is mainly used for ensuring that the bean curd sticks can form a fixed shape after being shrunk and is convenient to package.
Step four, cooling, namely, low-temperature and low-humidity treatment is adopted, wherein the temperature is 50 ℃, the relative humidity is 20%, and the drying time is 1.5 hours; the temperature is reduced mainly to ensure toughness, the taste is soft and the package is not easy to break.
And packaging the dried bean curd sticks by using an automatic packaging machine.
And sixthly, the pulping machine in the pulping is a stone mill, which is closer to the traditional process and keeps the flavor.
Step (ii) of
The equipment for starting the bamboo is a stainless steel groove, so that impurities are avoided, and the quality is ensured
Step (ii) of
The drying room in the drying process is a pine drying room, and the product has strong fragrance.
Therefore, the production process of the dried beancurd sticks is improved by the inventor, the shape, the taste, the flavor and the nutrition of the dried beancurd sticks are greatly improved, the due level of health food is really achieved, and the dried beancurd sticks are nutritious, valuable and rewarding and meet the market demand.
Claims (5)
1. The making method of the black bean and soybean dried beancurd sticks is characterized by comprising the following raw materials in parts by weight: 80 parts of soybeans, 15 parts of black beans, 5 parts of kelp and a proper amount of water and salt; selecting materials, cleaning, drying in the air, pretreating raw materials, crushing, peeling, soaking, grinding into thick liquid, primarily separating the residue and the thick liquid, primarily adding water and stirring, secondarily separating the residue and the thick liquid, secondarily adding water and stirring, thirdly separating the residue and the thick liquid, boiling the thick liquid and adding kelp powder, starting bamboo, drying, packaging and the like.
2. The method for making the black bean, soybean and dried bean curd stick according to claim 1, which is characterized by comprising the following steps:
selecting materials (100 parts)
80 parts of fresh soybeans which are full in grains, yellow and bright in color, free of insect pests and free of mildew are selected;
selecting 15 parts of fresh black beans with smooth and glossy surfaces, black and black colors, full and uniform particles and no polypide;
selecting 5 parts of kelp which has long, wide and thick leaves and no root and is dark brown or brownish green in color;
② cleaning and drying
Cleaning semen glycines, semen Sojae Atricolor, and herba Zosterae Marinae respectively, and air drying;
③ pretreatment of raw materials
a. Pretreatment of soybeans: parching semen glycines with salt 0.5 wt% of semen glycines for use
b. Pretreatment of black beans:
boiling black beans with water at 90-100 ℃, and fishing out for later use;
drying for 1-2 hours by using a freeze dryer at the temperature of 1-5 ℃ to obtain dried black beans for later use;
2 times of pure rice vinegar is poured into the black beans to soak the black beans for 2 to 3 hours, and the black beans are fished out and air-dried for later use;
putting the black beans into a pot, stir-frying for 20-40 minutes with medium fire until the skins are exploded, and stopping fire for later use;
c. pretreatment of kelp: cleaning, drying in the sun and grinding into powder for later use;
crushing and peeling
Crushing and peeling, namely separating and removing the outer wooden shells of all the parts by weight of the soybeans and the black beans from the soybeans;
fifth, soak
Soaking the soybeans in the fourth step: soaking in warm water at 30-40 deg.C for 3-4 hr with water amount of about 2 times of the weight of soybean, and increasing the weight of the soaked soybean by about 1 time;
pulp grinding
Grinding the soaked soybeans by using a pulping machine, wherein the water adding amount is 4.5 times of the weight of the soybeans before soaking:
the concentration of the slurry is preferably 0.7-1.0 Baume degree; the bean dregs (per 100 g) comprise the following components in percentage by weight:
3.2g of protein, 3.7g of carbohydrate, 0.8g of fat, 89.2g of water, 2.6g of plant fiber and 0.5g of ash;
seventh, the first separation of the slurry and the residue
Separating soybean milk and bean dregs by using a filter screen, and sieving by using a sieve of 80-100 meshes;
adding water and stirring once
Adding water to dilute the bean dregs and the residual soybean milk for secondary separation, wherein the water adding amount is 2.5 times of the weight of the soybeans before soaking;
ninthly secondary slag-slurry separation
Extracting soybean milk from the residue-pulp mixture, and sieving with 80-100 mesh sieve;
adding water for stirring in the second time
Diluting the bean dregs and the residual soybean milk for three times of separation, wherein the water adding amount is 1.5 times of the weight of the soybeans before soaking;
Continuously extracting the soybean milk in the residue-pulp mixture, and sieving with 80-100 mesh sieve;
By using a pair of soybean milk boilers
Boiling the soybean milk in the soybean milk, heating to 100-110 ℃ for 30-50 minutes, adding kelp powder, and heating again to 100-110 ℃ for 30-50 minutes;
Uncovering the rotten bamboo film by using a bamboo pole at the temperature of 85-90 ℃;
Putting the dried bean film after bamboo peeling into a drying room for drying:
the first step of drying and preheating at 50-60 ℃ needs 10-20 minutes, the second step of high-temperature drying and mass-moisture-removing stage needs 20-30 minutes at 60-65 ℃, the third step of constant-temperature drying stage needs 20-30 minutes at 60 ℃, the relative humidity is controlled at 40-50%, and the moisture of the dried beancurd sticks is reduced to about 15-20%; step four, cooling, namely, low-temperature and low-humidity treatment is adopted, wherein the temperature is 50 ℃, the relative humidity is 18-25%, and the drying time is 1-2 hours;
And packaging the dried bean curd sticks by using an automatic packaging machine.
3. The method for making black bean, soybean and dried bean curd stick as claimed in claim 2, wherein the pulping machine is stone mill.
4. The method for making black bean, soybean and dried bean curd sticks as claimed in claim 2, wherein the method comprises the steps of
The bamboo-pulling equipment is a stainless steel groove.
5. The method for making black bean, soybean and dried bean curd sticks as claimed in claim 2, wherein the method comprises the steps of
The drying room in the drying process is a pine drying room.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010079379.5A CN113142485A (en) | 2020-01-22 | 2020-01-22 | Making method of black bean and soybean dried bean milk cream rolls |
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| CN112826034A (en) * | 2021-01-08 | 2021-05-25 | 广西武宣农家富食品有限公司 | Preparation process of black bean sesame bean curd sticks |
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| CN102349581A (en) * | 2011-09-29 | 2012-02-15 | 安阳市双强豆制品有限公司 | Coarse-cereal dried bean curd roll and preparation method thereof |
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| CN102349581A (en) * | 2011-09-29 | 2012-02-15 | 安阳市双强豆制品有限公司 | Coarse-cereal dried bean curd roll and preparation method thereof |
| CN106551003A (en) * | 2016-11-18 | 2017-04-05 | 陈劲 | A kind of Pedicellus et Pericarpium Trapae dried bean rich in dietary fiber and preparation method thereof |
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| CN112826034A (en) * | 2021-01-08 | 2021-05-25 | 广西武宣农家富食品有限公司 | Preparation process of black bean sesame bean curd sticks |
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