CN113796404B - Bean deep-fried dough sticks and making method thereof - Google Patents
Bean deep-fried dough sticks and making method thereof Download PDFInfo
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Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/60—Deep-fried products, e.g. doughnuts
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/04—Products made from materials other than rye or wheat flour
- A21D13/045—Products made from materials other than rye or wheat flour from leguminous plants
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/10—Multi-layered products
- A21D13/11—Multi-layered products made of two or more doughs, e.g. differing in composition, colour or structure
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/02—Treatment of flour or dough by adding materials thereto before or during baking by adding inorganic substances
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/186—Starches; Derivatives thereof
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Botany (AREA)
- General Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Molecular Biology (AREA)
- Chemical & Material Sciences (AREA)
- Inorganic Chemistry (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
The invention provides a soybean oil strip and a manufacturing method thereof. The soybean oil strips produced by the invention have the advantages that: the softness of the final soybean oil strip product is ensured by double-layer compounding and physical reciprocating kneading of soybean oil strip cores, the crispness and the taste of the soybean oil strip product are ensured by the proportion of the slurry wrapping slurry, the frying time of the finally processed soybean oil strip product is short, and the oil content is reduced; because the main raw material is soybean, the soybean oil strip product has higher nutritive value, low carbohydrate and sodium content, high protein content, lower total calories and bean flavor, and the processing process does not need to use a leavening agent.
Description
Technical Field
The invention belongs to the field of food processing, and particularly relates to soybean oil strips and a manufacturing method thereof.
Background
The deep-fried dough sticks are used as food which is eaten by people in China, the nutrition structure is single, the deep-fried dough sticks are mostly made of refined wheat flour, the content of carbohydrate and fat is high, the content of protein is low, and in order to ensure the taste of the deep-fried dough sticks, the content of sodium salt is high during the making process, so that the deep-fried dough sticks are not easy to be healthier.
The fried bread stick belongs to high-temperature fried food, wherein a leavening agent such as alum is often added in the preparation process, the oil temperature is usually 190 ℃ when frying, so that the ageing color and luster of the oil are easily deepened, the viscosity is enlarged and the peculiar smell is increased due to the fact that the oil is repeatedly used for avoiding waste, various nutrients such as essential fatty acids, various vitamins and the like contained in the oil are basically or completely damaged by oxidation, and unsaturated fatty acids are polymerized to form dimers, polymers and the like.
In the prior art, there are two general solutions for improving the nutritional value and quality of deep-fried dough sticks, one is by improving the food formulation during the processing of deep-fried dough sticks by adding other compounds to the flour, such as: egg, soybean fiber, bone soup, milk, citric acid and other substances are used for regulating nutrition of the deep-fried dough sticks and avoiding adding of aluminum-containing leavening agents; the other is to control the time, temperature and other parameters of the raw material treatment, dough making, dough stacking, frying, drying, freezing and other processes through the improvement of the processing technology so as to reduce the water content, acid value and the like of the deep-fried dough sticks, so that the taste and quality of the deep-fried dough sticks are improved; or two methods are combined to solve the problems in the existing industrial processing and production process of the deep-fried dough sticks, and the improvement has a lot of beneficial effects, but the technical means are limited to the improvement in the original manufacturing procedure of the deep-fried dough sticks, and the deep-fried dough sticks belong to the improvement of products and have limited improvement of the nutritional value and the taste.
Disclosure of Invention
The invention provides a novel product soybean oil strip and a manufacturing method thereof, aiming at solving the problem that the nutrition value of the deep-fried dough stick product in the prior art is low and the quality improvement of the deep-fried dough stick product is limited by the existing processing technology.
The technical scheme of the invention is as follows: a soybean oil strip comprises a soybean oil strip core made of soybean and a soybean oil strip outer skin made by coating soybean oil with soybean oil, wherein the soybean oil strip core is a cylindrical core made by double-layer composite of soybean oil and soybean oil coating and reciprocating kneading.
Further, the soybean oil strip core slurry coating slurry comprises powder: 10-20% of flour, 70-80% of corn starch, 1-3% of five spice powder, 1-3% of garlic powder, 1-3% of onion powder and 1-3% of sodium bicarbonate, and uniformly mixing the powder and water according to the mass ratio of 1:1-1:2.
Further, the soybean oil strip slurry coating comprises powder: 17% of flour, 75% of corn starch, 2% of five spice powder, 2% of garlic powder, 2% of onion powder and 2% of sodium bicarbonate, and uniformly mixing the powder and water according to the weight ratio of 1:1.5.
The preparation method for processing the bean stick comprises the following steps:
s1, screening high-quality soybeans: screening raw material soybeans, removing mildew particles and impurities, and selecting fresh soybeans with full particles and bright yellow color;
s2, cleaning and soaking: cleaning soybean for three times, soaking the soybean in water after cleaning the soybean, and soaking the soybean until only one third of the soybean has hard cores;
s3, pulping: pulping the soaked soybeans by adopting an electric pulping machine, and adjusting the gap of a grinding disc to keep the particle size of soybean particles between 2 and 3 mm;
s4, filtering: filtering the raw soybean milk obtained by grinding with a filter screen by using a separator;
s5, boiling pulp: continuously sealing and boiling the filtered raw soybean milk, wherein the residence time of the soybean milk in a continuous soybean milk boiling tank is 2-3min;
s6, picking the skin: the boiled soybean milk is automatically and circularly injected into a crust pot, when the heating temperature of the soybean milk reaches 80-85 ℃, a layer of soybean milk skin appears under the action of flowing air on the surface, the growth time of the soybean milk skin is kept for 10-15 min, and the whole soybean milk skin is picked up and then is conveyed to a rounding device through a mesh belt;
s7, primary cutting: the picking leather is picked up, two slurry leather are tiled and compounded together, and cut into corresponding 3-4 pieces by a roller knife arranged on a conveyor belt, and the corresponding 3-4 pieces are respectively sent into a rounding roller of a rounding device;
s8, shaping: reciprocating kneading the cut slurry leather strips on the conveyor belt by using a transverse roller on a rounding device to form cylindrical soybean oil strip cores;
s9, secondary cutting: cutting the continuous columnar bean stick cores into required lengths by using a hob, and falling the cut bean stick cores onto a conveying platform to enter a subsequent process;
s10, slurry configuration: uniformly mixing 10-20% of flour, 70-80% of corn starch, 1-3% of five spice powder, 1-3% of garlic powder, 1-3% of onion powder, 1-3% of sodium bicarbonate and water according to the mass ratio of 1:1-1:2, and placing in a slurry spraying device for standby;
s11, pulp passing: sequentially conveying the cut bean stick cores into slurry so that the slurry uniformly wraps the bean stick cores;
s12, frying: feeding the soybean oil strip cores subjected to pulp treatment into frying equipment for one time, and frying for 60 seconds in oil temperature of 175 ℃;
s13, precooling: precooling the fried soybean oil strips through a cold air tunnel, wherein the precooling temperature is 0-10 ℃;
s14, packaging: packaging and vacuumizing the soybean oil products by adopting vacuum automatic packaging equipment after subpackaging;
s15, quick-freezing: the packaged soybean oil strip products pass through a product quick-freezing channel within 15-20 minutes, are detected to be qualified, and are stored in a freezer below-18 ℃.
Further, in the step of S3 pulping, the sugar degree of the soybean milk is measured by a sugar degree meter, so that the sugar degree of the soybean milk is kept between 7.0 DEG and 8.0 deg.
Further, in the step S4, the separator is separated three times, and the step separation is carried out by using 80, 100 and 120 meshes of filter screens in sequence.
Further, in the step S5 of boiling the soybean milk, the continuous heating is performed to the soybean milk in a continuous boiling tank by adopting a program arrangement of gradually increasing the temperature from low temperature to high temperature, and the heating temperature is heated from 45 ℃ to 101 ℃.
Further, in the step of S8 shaping, the diameter of the soybean oil strip core is about 0.8-2 cm.
Further, in the step of preparing the S10 slurry, 17% of flour, 75% of corn starch, 2% of spice powder, 2% of garlic powder, 2% of onion powder and 2% of sodium bicarbonate are uniformly mixed with water according to the weight ratio of 1:1.5.
Further, in the step of quick freezing in S15, a quick freezing mode of blast freezing, contact freezing or liquid nitrogen spraying freezing is adopted.
The soybean oil strips produced by the invention have the advantages that: the softness of the final soybean oil strip product is ensured by double-layer compounding and physical reciprocating kneading of soybean oil strip cores, the crispness and the taste of the soybean oil strip product are ensured by the proportion of the slurry wrapping slurry, the frying time of the finally processed soybean oil strip product is short, and the oil content is reduced; because the main raw material is soybean, the soybean oil strip product has higher nutritive value, low carbohydrate and sodium content, high protein content, lower total calories and bean flavor, and the processing process does not need to use a leavening agent.
Drawings
FIG. 1 is a schematic diagram of soybean oil strip product;
fig. 2 is a schematic diagram of the production process flow of soybean oil strips.
Detailed Description
The following description of the technical solutions in the embodiments of the present invention will be clear and complete, and it is obvious that the described embodiments are only some embodiments of the present invention, but not all embodiments. All other embodiments, which can be made by those skilled in the art based on the embodiments of the invention without making any inventive effort, are intended to be within the scope of the invention.
The traditional deep-fried dough stick food is popular, firstly, the skin of the deep-fried dough stick is dehydrated after frying, starch forms a crisp skin through gelatinization reaction, maillard reaction of sugar and protein generated after fermentation of wheat flour in a flour proofing process at high temperature and thermal degradation reaction between the protein and grease lead the surface of the deep-fried dough stick to generate golden color and luster, and aromatic aldehyde, ketone, ester and other substances are released; secondly, in the heating process of the deep-fried dough sticks, carbon dioxide generated by yeast fermentation enables the dough to be fluffy, so that the deep-fried dough sticks are crisp outside and soft inside.
The invention provides a soybean oil bar processed by taking soybean as a main raw material to replace a conventional deep-fried dough stick prepared by taking wheat flour as the main raw material. Unlike filling soybean fiber into wheat flour, the processing process of the invention does not need the steps of dough kneading, dough proofing and the like, and is prepared by the way of preparing the soybean stick core by processing the soybean and adding the paste wrapping and frying.
The specific manufacturing method can be described approximately as follows: screening high-quality soybeans, cleaning and soaking, pulping, filtering, boiling, peeling, primary cutting, shaping, secondary cutting, powder wrapping, frying, precooling, packaging, freezing, detecting, inspecting finished products and warehousing
The method specifically comprises the following steps:
1) Screening high-quality soybeans: the raw material soybeans are screened, mildew particles and impurities are removed, and fresh soybeans with full particles and bright yellow color are selected.
2) Cleaning and soaking: cleaning soybean for three times, and cleaning the soybean with water according to the ratio of 1:4, soaking the soybean in water until only one third of the hard core is soaked, and then delivering the soybean into pulping equipment for pulping.
3) Pulping: grinding the soaked soybeans by adopting an electric grinding machine, adjusting the gap of a grinding disc to ensure that the particle size of soybean particles is kept between 2 and 3mm, and measuring the sugar degree of the soybean milk by using a sugar degree meter to ensure that the sugar degree of the soybean milk is kept between 7.0 and 8.0 degrees, wherein the sugar degree interval can ensure that the soybean milk is easier to form a soybean milk skin on the surface.
4) And (3) filtering: separating the raw soybean milk obtained by pulping for three times by a separator, and gradually separating by using 80, 100 and 120 meshes of filter screens in sequence; the purpose of the step is to fully extract the protein in the soybean milk, so that less bean dreg remains, and the taste fineness of the final soybean oil strip product is improved.
5) Boiling pulp: continuously sealing and boiling the filtered raw soybean milk, continuously heating the soybean milk in a continuous boiling tank by adopting a program arrangement of gradually heating from low temperature to high temperature, wherein the heating temperature is from 45 ℃ to 101 ℃, and the residence time of the soybean milk in the continuous boiling tank is 2-3min; the substances such as trypsin inhibin, cytokinin, saponin and the like in the soybean milk are eliminated by boiling and heating, so that the safety of the soybean milk is ensured, the beany flavor is removed, and the skinning speed and the skinning thickness of the surface of the soybean milk can be better ensured by controlling the temperature in the process.
6) Picking the skin: the boiled soybean milk is automatically and circularly injected into a rectangular groove-shaped crust pot, the liquid level of the soybean milk is kept at 1.5-2.5cm, when the heating temperature of the soybean milk reaches 80-85 ℃, a layer of soybean milk skin appears under the action of surface flowing air, the growth time of the soybean milk skin is kept for 10-15 min, and the soybean milk skin is conveyed to a rounding device through a mesh belt after being picked up.
7) And (3) primary cutting: the method comprises the steps of picking up two long-strip-shaped slurry skins, spreading and compounding the two long-strip-shaped slurry skins together, cutting the slurry skins into corresponding 3-4 slurry skins through a roller knife arranged on a conveyor belt, respectively conveying the slurry skins into a rounding roller of a rounding device, spreading and compounding the two slurry skins for ensuring the compactness of a bean stick core, and cutting for ensuring the rounding thickness of the bean stick core not to be too thick and preventing the frying time from being too long.
8) Shaping: reciprocating kneading the cut slurry leather strips on the conveyor belt by using a transverse roller on a rounding device to form cylindrical soybean oil strip cores; the soybean oil strip cores are rolled together in a physical combination mode among the slurry skins, the inner slurry skins are in a multi-layer stacked mode, the reciprocating kneading process can enable the soybean oil strip cores to be more compact, meanwhile, excessive scattering of the soybean oil strip cores in the frying process can be prevented, the shape of a product is kept, the kneading force determines the compact degree of the soybean oil strip cores and the softness degree of the fried soybean oil strip, soybean oil strips with different soft tastes can be produced through adjustment of the process, and the diameter of the soybean oil strip cores is about 0.8-2 cm.
9) And (3) secondary cutting: cutting the continuous columnar bean stick cores into required lengths by using a hob, and falling the cut bean stick cores onto a conveying platform to enter a subsequent process.
10 Slurry configuration: uniformly mixing the prepared powder (10% -20% of flour, 70% -80% of corn starch, 1% -3% of five spice powder, 1% -3% of garlic powder, 1% -3% of onion powder and 1% -3% of sodium bicarbonate) with water according to the mass ratio of 1:1-1:2, and placing in a slurry spraying device for standby; the proportion of the slurry determines the viscosity degree of the slurry, the ratio of the powder to the water is 1:1.5, the slurry is optimally mixed for the coating of the soybean oil strip core, the coating of the soybean oil strip core is loose when the slurry is too thin, and the fried soybean oil strip has soft mouthfeel and too shallow surface color; when the thick slurry is too thick, the thickness of the soybean oil strip core wrapping slurry is larger, and the fried soybean oil strip has harder mouthfeel and too deep surface color, so the proportion and viscosity of the slurry are important links for adjusting the mouthfeel of the soybean oil strip.
11 Pulp passing: and sequentially conveying the cut soybean oil strip cores into the slurry so that the slurry uniformly wraps the soybean oil strip cores.
12 Frying: feeding the soybean oil strip cores subjected to pulp treatment into frying equipment for one time, and frying for 60 seconds in oil temperature of 175 ℃; in the frying process, maillard reaction similar to Maillard reaction and thermal degradation reaction between protein and grease occur on the surface of the soybean oil strip core wrapping slurry during frying, moisture in the soybean oil strip core is heated and expanded, the distance between slurry skin layers is increased, the slurry skin is heated and softened simultaneously, and a soft taste in the soybean oil strip is formed.
13 Pre-cooling: precooling the fried soybean oil strips through a cold air tunnel at the precooling temperature of 0-10 ℃ to quickly reduce the temperature of the products.
14 Packaging: and packaging and vacuumizing by adopting vacuum automatic packaging equipment after the product is split-packaged.
15 Quick-freezing: the product passes through a product quick-freezing channel within 15-20 minutes, and can be frozen by air blast, contact freezing or liquid nitrogen spraying freezing, so that the water in the soybean oil strips can form smaller ice crystals to keep the nutrition components of the quick-frozen soybean oil strips from losing, and the soybean oil strips are stored in a freezer below-18 ℃ after being detected to be qualified.
The invention has the key points that the cylindrical soybean oil strip core prepared by the double-layer compounding and reciprocating kneading process of the slurry skin is matched with the slurry wrapping process to form a crisp soybean oil strip outer layer and a soft multilayer soybean oil strip core layer in the frying process, so that a product similar to a deep-fried dough stick in taste is formed.
The comparison of the main nutrition components of the soybean oil strips produced and processed by the invention and the traditional deep-fried dough sticks is shown in the following table:
table 1 comparison of the nutritional ingredients of Bean deep-fried dough sticks and deep-fried dough sticks
As can be seen from the comparison of the nutritional ingredient tables of the two products, the soybean oil strips produced and processed by the method are relatively low in heat, sodium content and carbohydrate content, belong to high-protein foods, and are more in line with the requirements of Chinese people on health foods compared with the traditional deep-fried dough sticks.
The following provides sensory evaluation of soybean oil bars made from examples of different slurry ratios and water ratios in the slurry formulation step.
Example 1
Powder material: 17% of flour, 75% of corn starch, 2% of five spice powder, 2% of garlic powder, 2% of onion powder and 2% of sodium bicarbonate, and water according to the weight ratio of 1:1.5.
Example 2
Powder material: 12% of flour, 80% of corn starch, 2% of five spice powder, 2% of garlic powder, 2% of onion powder and 2% of sodium bicarbonate, and water according to the weight ratio of 1:1.5.
Example 3
Powder material: flour 21%, corn starch 70%, five spice powder 2%, garlic powder 2%, onion powder 2%, sodium bicarbonate 2% and water according to a weight ratio of 1:1.5.
Example 4
Powder material: 17% of flour, 75% of corn starch, 2% of five spice powder, 2% of garlic powder, 2% of onion powder and 2% of sodium bicarbonate, and water according to the weight ratio of 1:1.2.
Example 5
Powder material: 17% of flour, 75% of corn starch, 2% of five spice powder, 2% of garlic powder, 2% of onion powder and 2% of sodium bicarbonate, and uniformly mixing with water according to a ratio of 1:1.
Example 6
Powder material: 17% of flour, 75% of corn starch, 2% of five spice powder, 2% of garlic powder, 2% of onion powder and 2% of sodium bicarbonate, and water according to the proportion of 1:1.8.
Example 7
Powder material: 17% of flour, 75% of corn starch, 2% of five spice powder, 2% of garlic powder, 2% of onion powder and 2% of sodium bicarbonate, and water according to the proportion of 1:2.
Sensory evaluation test results after frying the fried bean sticks in each example are shown in the following table:
table 2 sensory evaluation of soybean oil strips
Note that: each full scale is divided into 10 minutes, and good: 8-10 minutes, general: 5-7 minutes, difference: 0-4 minutes.
Crisp scoring criteria: the coating layer is crisp and fine for 8-10 minutes; the coating layer is crisp or slightly hardened for 5-7 minutes; the coating layer is softer or harder 0-4 minutes
Aroma scoring criteria: the burnt flavor and the bean flavor are rich for 8-10 minutes; the burnt flavor or bean flavor is weaker for 8-10 minutes; 0-4 minutes without burnt smell or burnt smell
Color scoring criteria: golden yellow to dark yellow, and the appearance color is uniform for 8-10 minutes; yellow or yellowish, and uneven luster of 5-7 minutes; dark yellow to brown, matt 0-4 minutes
Morphological scoring criteria: the appearance is complete and regular, and the thickness of the slurry coating layer is moderate for 8-10 minutes; the appearance is more complete or the slurry coating is thicker for 5-7 minutes; loose shape or very thin coating of 0-4 minutes
The evaluation results show that the control of the proportion of the slurry and the proportion of the water has great influence on the shape, the crispness, the color and the like of the processed soybean oil strips, and the selection of the proportion of the flour and the corn starch and the water content in the proper slurry is important for the whole quality of the soybean oil strip products.
The foregoing description is only illustrative of the preferred embodiment of the present invention, and is not to be construed as limiting the invention, but is to be construed as limiting the invention to any and all simple modifications, equivalent variations and adaptations of the embodiments described above, which are within the scope of the invention, may be made by those skilled in the art without departing from the scope of the invention.
Claims (8)
1. The preparation method of the soybean oil strip is characterized by comprising the following steps of:
s1, screening high-quality soybeans: screening raw material soybeans, removing mildew particles and impurities, and selecting fresh soybeans with full particles and bright yellow color;
s2, cleaning and soaking: cleaning soybean for three times, soaking the soybean in water after cleaning the soybean, and soaking the soybean until only one third of the soybean has hard cores;
s3, pulping: pulping the soaked soybeans by adopting an electric pulping machine, and adjusting the gap of a grinding disc to keep the particle size of soybean particles between 2 and 3 mm;
s4, filtering: filtering the raw soybean milk obtained by grinding with a filter screen by using a separator;
s5, boiling pulp: continuously sealing and boiling the filtered raw soybean milk, wherein the residence time of the soybean milk in a continuous soybean milk boiling tank is 2-3min;
s6, picking the skin: automatically and circularly injecting the boiled soybean milk into a crust pot, when the heating temperature of the soybean milk reaches 80-85 ℃, generating a layer of soybean milk skin under the action of surface flowing air, keeping the growth time of the soybean milk skin for 10-15 min, and then picking up the whole soybean milk skin and conveying the soybean milk skin to a rounding device through a mesh belt;
s7, primary cutting: the method comprises the steps of (1) picking up two slurry skins, tiling and compounding the two slurry skins together, cutting the slurry skins into corresponding 3-4 slurry skins by a roller knife arranged on a conveyor belt, and respectively conveying the slurry skins into a rounding roller of a rounding device;
s8, shaping: reciprocating kneading the cut slurry leather strips on the conveyor belt by using a transverse roller on a rounding device to form cylindrical soybean oil strip cores;
s9, secondary cutting: cutting the continuous columnar bean stick cores into required lengths by using a hob, and falling the cut bean stick cores onto a conveying platform to enter a subsequent process;
s10, slurry configuration: uniformly mixing 10% -20% of flour, 70% -80% of corn starch, 1% -3% of spice powder, 1% -3% of garlic powder, 1% -3% of onion powder, 1% -3% of sodium bicarbonate and water according to a mass ratio of 1:1-1:2, and placing the mixture in a slurry spraying device for standby;
s11, pulp passing: sequentially conveying the cut bean stick cores into slurry so that the slurry uniformly wraps the bean stick cores;
s12, frying: feeding the soybean oil strip cores subjected to pulp treatment into frying equipment for one time, and frying for 60 seconds in oil temperature of 175 ℃;
s13, precooling: precooling the fried soybean oil strips through a cold air tunnel, wherein the precooling temperature is 0-10 ℃;
s14, packaging: packaging and vacuumizing the soybean oil products by adopting vacuum automatic packaging equipment after subpackaging;
s15, quick-freezing: the packaged soybean oil strip products pass through a product quick-freezing channel within 15-20 minutes, are detected to be qualified, and are stored in a freezer below-18 ℃.
2. The method for producing the deep-fried dough sticks according to claim 1, wherein: and S3, in the step of grinding, the sugar degree of the soybean milk is measured by using a sugar degree meter, so that the sugar degree of the soybean milk is kept between 7.0 and 8.0 degrees.
3. The method for producing the deep-fried dough sticks according to claim 1, wherein: and S4, in the filtering step, separating three times by using a separator, and gradually separating by using 80, 100 and 120-mesh filter screens.
4. The method for producing the deep-fried dough sticks according to claim 1, wherein: in the step S5, the soymilk is continuously heated by adopting a program arrangement of gradually heating from low temperature to high temperature in a continuous soymilk boiling tank, and the heating temperature is heated from 45 ℃ to 101 ℃.
5. The method for producing the deep-fried dough sticks according to claim 1, wherein: and S8, in the shaping step, the diameter of the soybean oil strip core is 0.8-2 cm.
6. The method for producing the deep-fried dough sticks according to claim 1, wherein: in the step of preparing the S10 slurry, 17% of flour, 75% of corn starch, 2% of spice powder, 2% of garlic powder, 2% of onion powder and 2% of sodium bicarbonate are uniformly mixed with water according to the weight ratio of 1:1.5.
7. The method for producing the deep-fried dough sticks according to any one of claims 1 to 6, characterized in that: and S15, in the quick freezing step, adopting a quick freezing mode of blast freezing, contact freezing or liquid nitrogen spraying freezing.
8. Soybean oil stick, characterized in that it is produced by the method of producing a soybean oil stick according to any one of claims 1 to 7.
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| JPH11206332A (en) * | 1998-01-22 | 1999-08-03 | Kunoichi:Kk | Soybean milk sheet and its production |
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