CN113712157B - Method for making dried bean curd and shortening marinating time thereof - Google Patents
Method for making dried bean curd and shortening marinating time thereof Download PDFInfo
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- CN113712157B CN113712157B CN202110837154.6A CN202110837154A CN113712157B CN 113712157 B CN113712157 B CN 113712157B CN 202110837154 A CN202110837154 A CN 202110837154A CN 113712157 B CN113712157 B CN 113712157B
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- 238000000034 method Methods 0.000 title claims abstract description 56
- 235000013527 bean curd Nutrition 0.000 title claims abstract description 38
- 238000004904 shortening Methods 0.000 title abstract description 9
- 244000062730 Melissa officinalis Species 0.000 claims abstract description 25
- 235000010654 Melissa officinalis Nutrition 0.000 claims abstract description 25
- 239000000865 liniment Substances 0.000 claims abstract description 25
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 16
- 244000068988 Glycine max Species 0.000 claims abstract description 16
- 238000009835 boiling Methods 0.000 claims abstract description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 8
- 238000001816 cooling Methods 0.000 claims abstract description 6
- 238000002791 soaking Methods 0.000 claims abstract description 6
- 238000001914 filtration Methods 0.000 claims abstract description 5
- 238000004537 pulping Methods 0.000 claims abstract description 5
- 244000046052 Phaseolus vulgaris Species 0.000 claims abstract description 4
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims abstract description 4
- 239000013530 defoamer Substances 0.000 claims abstract description 4
- 239000005862 Whey Substances 0.000 claims abstract description 3
- 102000007544 Whey Proteins Human genes 0.000 claims abstract description 3
- 108010046377 Whey Proteins Proteins 0.000 claims abstract description 3
- 238000007599 discharging Methods 0.000 claims abstract description 3
- 235000015090 marinades Nutrition 0.000 claims description 10
- 230000009466 transformation Effects 0.000 claims description 8
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 claims description 4
- 235000021552 granulated sugar Nutrition 0.000 claims description 3
- 239000002994 raw material Substances 0.000 claims description 3
- 150000003839 salts Chemical class 0.000 claims description 3
- 235000013555 soy sauce Nutrition 0.000 claims description 3
- 235000013599 spices Nutrition 0.000 claims description 3
- VBICKXHEKHSIBG-UHFFFAOYSA-N 1-monostearoylglycerol Chemical compound CCCCCCCCCCCCCCCCCC(=O)OCC(O)CO VBICKXHEKHSIBG-UHFFFAOYSA-N 0.000 claims description 2
- 229910000019 calcium carbonate Inorganic materials 0.000 claims description 2
- -1 di-glyceryl stearate Chemical compound 0.000 claims description 2
- 239000000839 emulsion Substances 0.000 claims description 2
- 229940075529 glyceryl stearate Drugs 0.000 claims description 2
- 150000003904 phospholipids Chemical class 0.000 claims description 2
- 229920001296 polysiloxane Polymers 0.000 claims description 2
- 238000007711 solidification Methods 0.000 claims 1
- 230000008023 solidification Effects 0.000 claims 1
- 238000003825 pressing Methods 0.000 abstract description 15
- 238000004519 manufacturing process Methods 0.000 abstract description 9
- 238000000465 moulding Methods 0.000 abstract description 5
- 235000013336 milk Nutrition 0.000 abstract description 4
- 239000008267 milk Substances 0.000 abstract description 4
- 210000004080 milk Anatomy 0.000 abstract description 4
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 125000003118 aryl group Chemical group 0.000 abstract description 2
- 235000013372 meat Nutrition 0.000 abstract 1
- 230000000052 comparative effect Effects 0.000 description 18
- 230000000694 effects Effects 0.000 description 10
- 235000007173 Abies balsamea Nutrition 0.000 description 6
- 239000004857 Balsam Substances 0.000 description 6
- 244000018716 Impatiens biflora Species 0.000 description 6
- 238000005259 measurement Methods 0.000 description 5
- 150000002500 ions Chemical class 0.000 description 4
- 239000007788 liquid Substances 0.000 description 4
- 239000002518 antifoaming agent Substances 0.000 description 3
- 235000015177 dried meat Nutrition 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 239000000523 sample Substances 0.000 description 3
- 241000628997 Flos Species 0.000 description 2
- TWRXJAOTZQYOKJ-UHFFFAOYSA-L Magnesium chloride Chemical compound [Mg+2].[Cl-].[Cl-] TWRXJAOTZQYOKJ-UHFFFAOYSA-L 0.000 description 2
- 239000012267 brine Substances 0.000 description 2
- 230000006835 compression Effects 0.000 description 2
- 238000007906 compression Methods 0.000 description 2
- 238000007796 conventional method Methods 0.000 description 2
- 238000005265 energy consumption Methods 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 210000001161 mammalian embryo Anatomy 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 description 2
- 239000000243 solution Substances 0.000 description 2
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 description 1
- 238000010009 beating Methods 0.000 description 1
- 210000004556 brain Anatomy 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- 238000010924 continuous production Methods 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 239000006185 dispersion Substances 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 238000009776 industrial production Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910001629 magnesium chloride Inorganic materials 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- QIQXTHQIDYTFRH-UHFFFAOYSA-N octadecanoic acid Chemical compound CCCCCCCCCCCCCCCCCC(O)=O QIQXTHQIDYTFRH-UHFFFAOYSA-N 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 230000035515 penetration Effects 0.000 description 1
- 239000012466 permeate Substances 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 235000021251 pulses Nutrition 0.000 description 1
- 239000002893 slag Substances 0.000 description 1
- 239000002002 slurry Substances 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 239000000725 suspension Substances 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
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
- 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Beans For Foods Or Fodder (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a method for manufacturing a dried bean curd and shortening marinating time of the dried bean curd. It comprises the following steps: 1) Soaking soybean in water, pulping, adding defoamer, and standing to obtain soybean paste; 2) Boiling the bean paste, filtering and deslagging after boiling to obtain cooked soybean milk; 3) Cooling the cooked pulp, and then curdling and solidifying to obtain the bean curd; 4) Primarily squeezing the jellied bean curd, discharging most of whey and forming; 5) Carrying out pressure-carrying marinating and airing on the jellied bean curd molded in the step 4) after the squeezing molding to obtain the balm; or the formed jellied bean curd in the step 4) is pressed for the second time to form white dried bean curd, and then the carrying pressure marinating and airing are carried out to obtain the aromatic dried bean curd. The invention carries out stage-by-stage carrying and pressing marinating in marinating to shorten marinating time, and the prepared dried spicy meat has a Q-shaped taste and rich and full flavor.
Description
Technical Field
The invention relates to a method for preparing dried bean curd and shortening marinating time thereof, belonging to the field of food processing.
Background
The traditional dried bean curd is a product obtained by the procedures of soaking soybean, pulping, boiling, marinating and squeezing to prepare dried bean curd white embryo, and then performing secondary marinating, seasoning and the like on the white embryo. The dried meat floss has high nutritive value, and the taste and unique flavor of the Q ball are deeply favored by people, so that the dried meat floss is widely used as a cooking raw material and a leisure food.
The dried tofu is pressed to form a compact structure, and the marinade can be permeated into the dried tofu after repeated marinating in the marinade for a long time. The marinating mode not only leads to hardening of the dried tofu and poor taste, but also leads to propagation of microorganisms when the dried tofu with high protein content is soaked in marinated liquid moisture environment for a long time, so that microorganism pollution is caused, more importantly, the energy consumption and time consumption of the long-time marinating link are realized, continuous production of the dried tofu cannot be realized, and the production efficiency of enterprises is limited. At present, vacuum pulse marinating can also accelerate marinade permeation, but equipment requirements are high, marinating time also has a large compression space, and production efficiency still needs to be further improved.
Therefore, long-time and repeated marinating of dried tofu is an unsolved problem in the bean product industry, and a manufacturing method capable of greatly shortening marinating time of dried tofu is needed, so that production efficiency is improved, good quality of food can be guaranteed, and continuous industrial production can be realized.
Disclosure of Invention
The invention aims to provide a method for preparing dried bean curd and shortening marinating time.
The method comprises the steps of soaking and pulping soybeans, adding a defoaming agent, standing, boiling, filtering to remove slag, curdling, squeezing, marinating, airing, packaging and the like; wherein the marinating is carried out in constant temperature marinade by stage pressure loading marinating so as to shorten the marinating time.
The invention provides a method for manufacturing a dried bean curd for shortening marinating time, which comprises the following steps:
1) Soaking soybean in water, pulping, adding defoamer, and standing to obtain soybean paste;
2) Boiling the bean paste, filtering and deslagging after boiling to obtain cooked soybean milk;
3) Cooling the cooked pulp, and then curdling and solidifying to obtain the bean curd;
4) Primarily squeezing the jellied bean curd, discharging most of whey and forming;
5) Carrying out pressure-carrying marinating and airing on the jellied bean curd molded in the step 4) after the squeezing molding to obtain the balm;
or the formed jellied bean curd in the step 4) is pressed for the second time to form white dried bean curd, and then the carrying pressure marinating and airing are carried out to obtain the aromatic dried bean curd.
In the above method, the mass ratio of the soybean to the water may be 1:6 to 9, and can be specifically 1:8.
In the above method, the antifoaming agent may be at least one selected from the group consisting of mono-glyceryl stearate, di-glyceryl stearate, calcium carbonate, silicone emulsion and phospholipid.
In the above method, the cooling temperature of the cooked slurry in step 3) may be 80 to 85 ℃, and specifically may be 80 ℃.
In the above method steps 1) to 5), the operation conditions of soaking and beating, standing, boiling, deslagging, curdling, primary pressing and secondary pressing can be performed according to various conventional methods known to those skilled in the art.
In the method, the temperature of the pressure-loaded marinating can be 75-85 ℃.
In the above method, the pressure-carrying marinating process is as follows: the first stage is to pressurize to 0.001-0.2 Mpa at 0Mpa, then release the pressure to 0Mpa from 0.001-0.2 Mpa and repeat the dynamic pressure transformation process, marinate for 10-20 min; the second stage is to pressurize to 0.004-0.4 Mpa at 0Mpa, then release the pressure from 0.004-0.4 Mpa to 0Mpa and repeat the dynamic pressure transformation process, marinate for 15-25 min.
In the above method, the pressure-carrying marinating process may specifically be as follows: the first stage is a repeated dynamic pressure changing process of pressurizing to 1.0-15.0 Kpa from 0Kpa to 0Kpa, and then marinating for 10-20 min; the second stage is a repeated dynamic pressure-changing process of pressurizing to 4.0 Kpa-30.0 Kpa and then releasing the pressure from 4.0 Kpa-30.0 Kpa to 0Kpa, and marinating for 15-25 min.
In the invention, the pressure-carrying marinating process can be more specifically shown in any one of the following 1) to 3):
1) The first stage is a repeated dynamic pressure changing process of pressurizing to 2.0Kpa from 0Kpa and then releasing the pressure to 0Kpa from 2.0Kpa, and marinating for 20min; the second stage is to pressurize to 4.0Kpa from 0Kpa, then release the pressure to the repeated dynamic pressure-changing process of 0Kpa from 4.0Kpa, marinate for 20min;
2) The first stage is to pressurize to 0.01MPa with 0Kpa, then release the pressure to 0Kpa from 0.01MPa and repeat the dynamic pressure transformation process, marinate for 20min; the second stage is to pressurize to 0.02MPa with 0.02MPa, then release the pressure to 0KPa from 0.02MPa and repeat the dynamic pressure transformation process, marinate for 20min;
3) The first stage is a repeated dynamic pressure-changing process of pressurizing to 2.0 Kpa-0.01 Mpa and then releasing pressure from 2.0 Kpa-0.01 Mpa to 0Kpa, and marinating for 20min; the second stage is to pressurize to 4.0 Kpa-0.02 Mpa, then release pressure to 0Kpa from 4.0 Kpa-0.02 Mpa, and marinate for 20min.
In the above method, the dynamic transformation frequency of the pressurization and the pressure release in the two stages in the carrying pressure marinating process may be 20-40 times/10 min, specifically may be 20 times/10 min, 20-25 times/10 min, 20-30 times/10 min or 20-35 times/10 min.
In the method, the marinating is performed in marinades prepared from the following raw materials in percentage by mass: the mass ratio of water, soy sauce, edible salt, white granulated sugar and thirteen spices can be 200:16:3:2:1.
The invention also provides the balm prepared by the method.
The invention has the following advantages:
1. the squeezing and marinating and airing process links in the traditional balsam stem process are partially combined, the process is simplified, and the investment of industrial equipment and working hours is reduced.
2. The invention makes full use of the balm carrying and pressing marinating in the hot marinade environment, so that the marinade can enter the compact balm fast, thereby quickly obtaining the balm.
3. Compared with the traditional process, the method only needs one-time marinating, and the marinating time is shortened to 30-40 min from 2-7 hours of the traditional process, so that the production can be realized.
4. The method can produce the dried meat with a good taste, and can avoid the problems of hardening and residue generation due to repeated marinating.
Drawings
FIG. 1 is a graph showing the surface of the balm obtained in example 1 and comparative example; in FIG. 1, A is example 1, B is comparative example 1, and C is comparative example 2;
FIG. 2 is a graph showing the comparison of the sections of the dried sections obtained in example 1 and comparative example; in FIG. 2, A is example 1, B is comparative example 1, and C is comparative example 2.
Detailed Description
The experimental methods used in the following examples are conventional methods unless otherwise specified.
Materials, reagents and the like used in the examples described below are commercially available unless otherwise specified.
Example 1,
Grinding soybean into pulp according to a mass ratio of 1:8, adding an antifoaming agent (monoglyceride stearate), standing for 5min to obtain soybean paste, boiling at 108 ℃ for 8min, removing residues, and filtering to obtain cooked pulp with solid content of 8%. Cooling soybean milk, wherein the central temperature reaches 80 ℃, adding a magnesium chloride solution with the mass fraction of 1.5% and the total mass of the soybean milk to solidify, preserving heat for 15min at 80 ℃, breaking the brain, putting into a pressing die, performing primary pressing and light pressing for 10min, performing secondary pressing and heavy pressing until the thickness of dried bean curd is kept between 10 and 15mm, and pressing for 1 h; marinating in hot brine at 80 ℃ after press molding, wherein the marinating mode is as follows: the marinating process is 80 ℃ constant temperature marinade (marinade ingredients are water, soy sauce, edible salt, white granulated sugar and thirteen spices with the mass ratio of 200:16:3:2:1); the marinating process is divided into two pressure-carrying marinating stages, wherein the first stage is 2Kpa dynamic pressure-changing (0 Kpa-2 Kpa-0 Kpa, namely pressurizing and then pressure releasing) marinating for 20min, and the second stage is 4Kpa dynamic pressure-changing (0 Kpa-4 Kpa-0 Kpa, namely pressurizing and then pressure releasing) marinating for 20min; the marinating carrier pressure frequency in the two stages is 10s for pressing, 20s for releasing the pressure, and the operation is repeated;
and (5) after marinating is finished, airing to obtain the balm.
As shown in FIG. 1A, the section of the balm obtained in example 1 was uniformly and deeply marinated, and the surface marinating effect was good and the color was deep.
EXAMPLE 2,
The procedure is as in example 1, except that: the marinating process is divided into two pressure-carrying marinating stages, wherein the first stage is 0.01Mpa dynamic pressure-changing (0 Mpa-0.01 Mpa, namely pressurizing and then releasing pressure) marinating for 10min, and the second stage is 0.02Mpa dynamic pressure-changing (0 Mpa-0.02 Mpa, namely pressurizing and then releasing pressure) marinating for 20min; the marinating carrier pressure frequency in the two stages is 10s for pressing, 20s for releasing the pressure, and the operation is repeated;
and (5) after marinating is finished, airing to obtain the balm.
The dried sections obtained in this example 2 were uniform and dark in marinating color, and had good surface marinating effect and dark color.
Comparative example 1,
The manufacturing method for the dried bean curd and shortening the marinating time of the dried bean curd is different from the embodiment in that: and (5) marinating in hot brine at 80 ℃ under normal pressure after pressing and molding, marinating for 2 hours, and airing to obtain the balm.
As shown in fig. 1B, the balm section obtained in comparative example 1 was dark in marinating color and good in surface marinating coloring effect, but the surface appeared to be porous due to long-time marinating.
Comparative example 2,
The difference between the method for producing the dried incense and the method for shortening the marinating time of the dried incense and the embodiment 1 of the invention is that: and (5) marinating in hot marinating liquid at 80 ℃ under normal pressure after pressing and molding, marinating for 40min, and airing to obtain the balm.
As shown in FIG. 1C, after ordinary marinating for 40 minutes, the surface color and the section color of the dried bean curd are lighter, and the marinating effect is not achieved.
The following is a measurement for measuring the ion conductivity and texture (hardness, elasticity, chewiness, and tackiness) of the penetration inside of the balm obtained in example 1 and comparative example 1;
1. hardness, elasticity, gumminess, chewiness measurements:
two compression experiments were performed using a texture analyzer TA-XI2i, and the balm textures obtained in the examples and comparative examples were measured at a probe type TA3/100, a pre-measurement speed of 0.5mm/s, a test speed of 0.5mm/s, a post-measurement speed of 0.5mm/s, and a pressing distance of 40%.
2. Conductivity measurement:
in the marinating process, ions in the marinating liquid permeate into the balm, the content of ions in the balm is different when the balm is marinated to different degrees, and the prepared suspension liquid has different electric conduction effects, so that the marinating degree is characterized by adopting a method for measuring the electric conductivity.
Layering the dried flavor samples:
samples were taken, each sample (about 3 g) was loaded into a centrifuge tube and added at a sample mass ratio of 1:3, a dispersion was prepared by using a disperser, and the conductivity effect of the dry-fragrance internal ions obtained in example 1 and comparative examples 1 and 2 was measured by using a conductivity meter.
Table 1 comparison of the texture of the balm obtained in example 1 and comparative example 1
Table 2 comparison of the electric conductivity of the balm obtained in example 1 and comparative examples 1 and 2
As shown in Table 1, the hardness of the white dried balsam after marinating was increased by comparing the texture characteristics of the white dried balsam with those of the example 1 and the comparative example 1, but the hardness of the dried balsam obtained in the example 1 of the invention was significantly reduced from 2014.8g to 1659.5g and the elasticity was increased from 2.91mm to 3.50mm. According to the results of table 2, the difference in conductivity of the dried balm obtained in example 1 and comparative examples 1 and 2 reflects the different marinating effects of the dried balm due to the different marinating modes, the conductivity obtained in example 1 is approximately equal to that of comparative example 1, while the marinating time of comparative example 2 is 40min equivalent to that of the dried balm obtained in example 1, and the difference is significant from that obtained in the pressure-loaded marinating for 40min, so that the marinating time is shortened under the condition of achieving the same marinating effects.
The above-mentioned example 2 and example 1 carry on the pressure-carrying and marinating under different dynamic pressure-changing processes, the effect of example 2 is similar to that of example 1, under the condition that the pressure does not destroy the balm form, can reach the same marinating effect, have shortened marinating time.
From the experimental results, the invention can greatly maintain and improve the quality of the traditional dried balsam, shorten the marinating time of the dried balsam and reduce the energy consumption.
Finally, it should be noted that: the above embodiments are only for illustrating the technical solution of the present invention, and not for limiting the same; while the invention has been described in detail with reference to the foregoing embodiments, it will be understood by those of ordinary skill in the art that: the technical scheme described in the foregoing embodiments can be modified or some or all of the technical features thereof can be replaced by equivalents; such modifications and substitutions do not depart from the spirit of the invention and are intended to be included within the scope of the following claims and description.
Claims (6)
1. A method for making the dried bean curd comprises the following steps:
1) Soaking soybean in water, pulping, adding defoamer, and standing to obtain soybean paste;
2) Boiling the bean paste, filtering and deslagging after boiling to obtain cooked pulp;
3) Cooling the cooked pulp, and then performing pulp curdling and solidification to obtain jellied bean curd;
4) Primarily squeezing the jellied bean curd, discharging most of whey and forming;
5) Performing secondary squeezing on the formed jellied bean curd in the step 4) to obtain dried bean curd, and then performing carrying pressure marinating and airing to obtain the dried bean curd;
the temperature of the pressure-carrying marinating is 75-85 ℃;
the pressure-carrying marinating process comprises the following steps: the first stage is to pressurize to 1.0-15.0 kPa from 0kPa, then release the pressure to 0kPa from 1.0-15.0 kPa and repeat the dynamic pressure transformation process, marinate for 10-20 min; the second stage is to pressurize to 4.0-30.0 kPa from 0kPa, then release the pressure to 0kPa from 4.0-30.0 kPa, repeat the dynamic pressure transformation process, marinate for 15-25 min;
the dynamic transformation frequency of the pressurization and the pressure release in the two stages in the pressure-carrying marinating process is 20-40 times/10 min.
2. The method according to claim 1, characterized in that: the mass ratio of the soybean to the water is 1: 6-9.
3. The method according to claim 1 or 2, characterized in that: the defoamer is at least one selected from the group consisting of mono-glyceryl stearate, di-glyceryl stearate, calcium carbonate, silicone emulsion and phospholipid.
4. The method according to claim 1 or 2, characterized in that: and 3) cooling the cooked pulp at 80-85 ℃.
5. The method according to claim 1 or 2, characterized in that: the marinade for marinating is prepared from the following raw materials in percentage by mass:
the mass ratio of water, soy sauce, edible salt, white granulated sugar and thirteen spices is 200:16:3:2:1.
6. The balm obtainable by the process of any one of claims 1 to 5.
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| CN211532592U (en) * | 2018-08-02 | 2020-09-22 | 郑州新农源绿色食品有限公司 | Marinating dried bean curd pressing die |
| CN211532591U (en) * | 2018-08-02 | 2020-09-22 | 郑州新农源绿色食品有限公司 | Marinating dried bean curd pressing machine |
| CN109757567A (en) * | 2019-03-26 | 2019-05-17 | 贵州大学 | A kind of preparation method of halogen dried bean curd |
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