CN113558189A - Heating forming process for production of tofu pudding - Google Patents
Heating forming process for production of tofu pudding Download PDFInfo
- Publication number
- CN113558189A CN113558189A CN202110844185.4A CN202110844185A CN113558189A CN 113558189 A CN113558189 A CN 113558189A CN 202110844185 A CN202110844185 A CN 202110844185A CN 113558189 A CN113558189 A CN 113558189A
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- CN
- China
- Prior art keywords
- tofu pudding
- hot press
- press molding
- thermoforming process
- production
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Classifications
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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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/40—Pulse curds
- A23L11/45—Soy bean curds, e.g. tofu
-
- 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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/40—Pulse curds
Abstract
The invention discloses a heating forming process for bean curd jelly production, which comprises the following steps: A. firstly, cleaning dry beans and squeezing raw soybean milk; B. curdling raw soybean milk to obtain beancurd jelly; C. b, adding the beancurd jelly obtained in the step B into a mould for one-time hot press molding; D. cooling the tofu pudding subjected to the primary hot press molding; E. carrying out secondary hot press molding on the cooled tofu pudding; F. the processing technology adopted by the invention is simple to operate, and the tofu pudding with soft, tender and fine texture can be obtained by adopting the secondary hot press molding technology.
Description
Technical Field
The invention relates to the technical field of tofu pudding production, in particular to a heating forming process for tofu pudding production.
Background
The people have the adage of eating three beans every day and taking medicine and continuing the year, and people eat the bean food every day, so that the adage can not only keep away from the trouble of diseases, but also can assist in treating some diseases. Beans have very high nutritive value, and the traditional diet of China says that the five cereals are suitable for being nourished and are not good if the beans are lost, which means that the five cereals are nutritive, but the beans are not balanced. Modern nutriology also proves that the human body can reduce fat content, enhance immunity and reduce the probability of illness by insisting on eating the bean food every day for 2 weeks. The kinds of beans are very many, and the nutritional ingredients and the food therapy effect of each bean are different.
At present, the heating temperature is not easy to control in the production process of the tofu pudding, so that the prepared tofu pudding has poor appearance and taste, and therefore, the heating forming process needs to be improved.
Disclosure of Invention
The invention aims to provide a heating forming process for bean curd jelly production, which solves the problems in the background technology.
In order to achieve the purpose, the invention provides the following technical scheme: a heating forming process for production of tofu pudding comprises the following steps:
A. firstly, cleaning dry beans and squeezing raw soybean milk;
B. curdling raw soybean milk to obtain beancurd jelly;
C. b, adding the beancurd jelly obtained in the step B into a mould for one-time hot press molding;
D. cooling the tofu pudding subjected to the primary hot press molding;
E. carrying out secondary hot press molding on the cooled tofu pudding;
F. and cooling and air-drying the tofu pudding subjected to the secondary hot press molding, and filling.
Preferably, the raw soybean milk squeezed in the step B is poured into a pot to be boiled, and the prepared gypsum slurry is poured into the boiled soybean milk to be dotted into beancurd jelly.
Preferably, the hot pressing temperature in the one-time hot pressing in the step C is 70-75 ℃, and the time is 10-15 min.
Preferably, in the step D, the hot-pressed tofu pudding is cooled and air-dried by an air dryer for 4-6 min.
Preferably, the hot pressing temperature in the secondary hot pressing molding in the step E is 84-90 ℃ and the time is 20-30 min.
Preferably, after cooling and air drying in the step F, the humidity inside and on the surface of the tofu pudding is detected to be 35% -40% by using a moisture tester.
Compared with the prior art, the invention has the beneficial effects that: the processing technology adopted by the invention is simple to operate, and the secondary hot press molding technology is adopted, so that the soft, tender and fine tofu pudding with soft texture can be obtained.
Detailed Description
The technical solutions in the embodiments of the present invention are clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
The first embodiment is as follows:
the invention provides the following technical scheme: a heating forming process for production of tofu pudding comprises the following steps:
A. firstly, cleaning dry beans and squeezing raw soybean milk;
B. curdling raw soybean milk to obtain beancurd jelly;
C. b, adding the beancurd jelly obtained in the step B into a mould for one-time hot press molding;
D. cooling the tofu pudding subjected to the primary hot press molding;
E. carrying out secondary hot press molding on the cooled tofu pudding;
F. and cooling and air-drying the tofu pudding subjected to the secondary hot press molding, and filling.
In the implementation, the raw soybean milk squeezed in the step B is poured into a pot to be boiled, and the mixed gypsum slurry is poured into the boiled soybean milk to be dotted into beancurd jelly.
In the implementation, the hot pressing temperature in the one-time hot pressing molding in the step C is 70 ℃, and the time is 10 min.
In the implementation, in the step D, the hot-pressed tofu pudding is cooled and air-dried by an air dryer for 4 min.
In the implementation, the hot pressing temperature in the secondary hot pressing molding in the step E is 84 ℃ and the time is 20 min.
In this embodiment, after cooling and air drying in step F, the moisture inside and on the surface of the tofu pudding is measured to 35% with a moisture tester.
Example two:
a heating forming process for production of tofu pudding comprises the following steps:
A. firstly, cleaning dry beans and squeezing raw soybean milk;
B. curdling raw soybean milk to obtain beancurd jelly;
C. b, adding the beancurd jelly obtained in the step B into a mould for one-time hot press molding;
D. cooling the tofu pudding subjected to the primary hot press molding;
E. carrying out secondary hot press molding on the cooled tofu pudding;
F. and cooling and air-drying the tofu pudding subjected to the secondary hot press molding, and filling.
In the implementation, the raw soybean milk squeezed in the step B is poured into a pot to be boiled, and the mixed gypsum slurry is poured into the boiled soybean milk to be dotted into beancurd jelly.
In the implementation, the hot pressing temperature in the one-time hot pressing molding in the step C is 75 ℃, and the time is 15 min.
In the implementation, in the step D, the hot-pressed tofu pudding is cooled and air-dried by an air dryer for 6 min.
In the implementation, the hot pressing temperature in the secondary hot pressing molding in the step E is 90 ℃ and the time is 30 min.
In this embodiment, after cooling and air drying in step F, the moisture inside and on the surface of the tofu pudding is detected to 40% with a moisture tester.
Example three:
a heating forming process for production of tofu pudding comprises the following steps:
A. firstly, cleaning dry beans and squeezing raw soybean milk;
B. curdling raw soybean milk to obtain beancurd jelly;
C. b, adding the beancurd jelly obtained in the step B into a mould for one-time hot press molding;
D. cooling the tofu pudding subjected to the primary hot press molding;
E. carrying out secondary hot press molding on the cooled tofu pudding;
F. and cooling and air-drying the tofu pudding subjected to the secondary hot press molding, and filling.
In the implementation, the raw soybean milk squeezed in the step B is poured into a pot to be boiled, and the mixed gypsum slurry is poured into the boiled soybean milk to be dotted into beancurd jelly.
In the implementation, the hot pressing temperature in the one-time hot pressing molding in the step C is 72 ℃, and the time is 12 min.
In the implementation, in the step D, the hot-pressed tofu pudding is cooled and air-dried by an air dryer for 5 min.
In the implementation, the hot pressing temperature in the secondary hot pressing molding in the step E is 85 ℃, and the time is 22 min.
In this embodiment, after cooling and air drying in step F, the moisture inside and on the surface of the tofu pudding is measured with a moisture tester to 36%.
Example four:
a heating forming process for production of tofu pudding comprises the following steps:
A. firstly, cleaning dry beans and squeezing raw soybean milk;
B. curdling raw soybean milk to obtain beancurd jelly;
C. b, adding the beancurd jelly obtained in the step B into a mould for one-time hot press molding;
D. cooling the tofu pudding subjected to the primary hot press molding;
E. carrying out secondary hot press molding on the cooled tofu pudding;
F. and cooling and air-drying the tofu pudding subjected to the secondary hot press molding, and filling.
In the implementation, the raw soybean milk squeezed in the step B is poured into a pot to be boiled, and the mixed gypsum slurry is poured into the boiled soybean milk to be dotted into beancurd jelly.
In the implementation, the hot pressing temperature in the one-step hot pressing molding in the step C is 74 ℃, and the time is 14 min.
In the implementation, in the step D, the hot-pressed tofu pudding is cooled and air-dried by an air dryer for 6 min.
In the implementation, the hot pressing temperature in the secondary hot pressing molding in the step E is 88 ℃, and the time is 28 min.
In this embodiment, after cooling and air drying in step F, the moisture inside and on the surface of the tofu pudding is measured with a moisture tester to 38%.
Example five:
a heating forming process for production of tofu pudding comprises the following steps:
A. firstly, cleaning dry beans and squeezing raw soybean milk;
B. curdling raw soybean milk to obtain beancurd jelly;
C. b, adding the beancurd jelly obtained in the step B into a mould for one-time hot press molding;
D. cooling the tofu pudding subjected to the primary hot press molding;
E. carrying out secondary hot press molding on the cooled tofu pudding;
F. and cooling and air-drying the tofu pudding subjected to the secondary hot press molding, and filling.
In the implementation, the raw soybean milk squeezed in the step B is poured into a pot to be boiled, and the mixed gypsum slurry is poured into the boiled soybean milk to be dotted into beancurd jelly.
In the implementation, the hot pressing temperature in the one-step hot pressing molding in the step C is 73 ℃, and the time is 13 min.
In the implementation, in the step D, the hot-pressed tofu pudding is cooled and air-dried by an air dryer for 5 min.
In the implementation, the hot pressing temperature in the secondary hot pressing molding in the step E is 87 ℃, and the time is 25 min.
In this embodiment, after cooling and air drying in step F, the moisture inside and on the surface of the tofu pudding is measured with a moisture tester to 37%.
In conclusion, the processing technology adopted by the invention is simple to operate, and the secondary hot press molding technology is adopted, so that the soft, tender and fine tofu pudding with soft texture can be obtained.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (6)
1. A heating forming process for production of tofu pudding is characterized in that: the method comprises the following steps:
A. firstly, cleaning dry beans and squeezing raw soybean milk;
B. curdling raw soybean milk to obtain beancurd jelly;
C. b, adding the beancurd jelly obtained in the step B into a mould for one-time hot press molding;
D. cooling the tofu pudding subjected to the primary hot press molding;
E. carrying out secondary hot press molding on the cooled tofu pudding;
F. and cooling and air-drying the tofu pudding subjected to the secondary hot press molding, and filling.
2. The thermoforming process for tofu pudding production as claimed in claim 1, wherein said thermoforming process comprises: and B, pouring the raw soybean milk squeezed in the step B into a pot for boiling, and pouring the mixed gypsum slurry into the boiled soybean milk to form beancurd jelly.
3. The thermoforming process for tofu pudding production as claimed in claim 1, wherein said thermoforming process comprises: and C, in the step C, the hot pressing temperature is 70-75 ℃ in the one-time hot pressing molding, and the time is 10-15 min.
4. The thermoforming process for tofu pudding production as claimed in claim 1, wherein said thermoforming process comprises: and D, cooling and air-drying the hot-pressed tofu pudding by using an air dryer for 4-6 min.
5. The thermoforming process for tofu pudding production as claimed in claim 1, wherein said thermoforming process comprises: and E, performing secondary hot press molding at the hot press temperature of 84-90 ℃ for 20-30 min.
6. The thermoforming process for tofu pudding production as claimed in claim 1, wherein said thermoforming process comprises: and F, after cooling and air drying, detecting the humidity inside and on the surface of the tofu pudding to 35% -40% by using a moisture tester.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110844185.4A CN113558189A (en) | 2021-07-26 | 2021-07-26 | Heating forming process for production of tofu pudding |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110844185.4A CN113558189A (en) | 2021-07-26 | 2021-07-26 | Heating forming process for production of tofu pudding |
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| CN113558189A true CN113558189A (en) | 2021-10-29 |
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| CN202110844185.4A Pending CN113558189A (en) | 2021-07-26 | 2021-07-26 | Heating forming process for production of tofu pudding |
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Citations (9)
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|---|---|---|---|---|
| CN102550698A (en) * | 2010-12-23 | 2012-07-11 | 北京食品科学研究院 | Production method for boxed bean curd and boxed bean curd |
| CN103535446A (en) * | 2013-11-11 | 2014-01-29 | 李飞 | Production technology of tofu cutting and chopping board |
| CN103859056A (en) * | 2014-03-21 | 2014-06-18 | 德州豆涞顺食品有限公司 | Preparation method of five-spice multi-layer dried bean curd mock meat |
| CN103891913A (en) * | 2013-05-16 | 2014-07-02 | 宋佳红 | Method and device for preparing packaged brine or gypsum bean curd |
| CN106689406A (en) * | 2016-11-30 | 2017-05-24 | 重庆渝金源食品有限公司 | Press molding device for dried beancurd |
| CN106689407A (en) * | 2016-12-01 | 2017-05-24 | 重庆瑶红食品有限公司 | Preparation method of bean curd |
| CN107307092A (en) * | 2017-06-28 | 2017-11-03 | 合肥市凤落河豆制食品有限公司 | A kind of scented tea of low water consumption five is drying to make technique |
| CN107372855A (en) * | 2017-08-21 | 2017-11-24 | 金菜地食品股份有限公司 | The preparation method that one plant tea is done and fresh-keeping nutritious tea is dry |
| CN111528292A (en) * | 2020-06-22 | 2020-08-14 | 郑州新农源绿色食品有限公司 | Processing technology of double-color bean curd |
-
2021
- 2021-07-26 CN CN202110844185.4A patent/CN113558189A/en active Pending
Patent Citations (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102550698A (en) * | 2010-12-23 | 2012-07-11 | 北京食品科学研究院 | Production method for boxed bean curd and boxed bean curd |
| CN103891913A (en) * | 2013-05-16 | 2014-07-02 | 宋佳红 | Method and device for preparing packaged brine or gypsum bean curd |
| CN103535446A (en) * | 2013-11-11 | 2014-01-29 | 李飞 | Production technology of tofu cutting and chopping board |
| CN103859056A (en) * | 2014-03-21 | 2014-06-18 | 德州豆涞顺食品有限公司 | Preparation method of five-spice multi-layer dried bean curd mock meat |
| CN106689406A (en) * | 2016-11-30 | 2017-05-24 | 重庆渝金源食品有限公司 | Press molding device for dried beancurd |
| CN106689407A (en) * | 2016-12-01 | 2017-05-24 | 重庆瑶红食品有限公司 | Preparation method of bean curd |
| CN107307092A (en) * | 2017-06-28 | 2017-11-03 | 合肥市凤落河豆制食品有限公司 | A kind of scented tea of low water consumption five is drying to make technique |
| CN107372855A (en) * | 2017-08-21 | 2017-11-24 | 金菜地食品股份有限公司 | The preparation method that one plant tea is done and fresh-keeping nutritious tea is dry |
| CN111528292A (en) * | 2020-06-22 | 2020-08-14 | 郑州新农源绿色食品有限公司 | Processing technology of double-color bean curd |
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