CN114009684A - Production process of quick-fried bean curd with improved product taste - Google Patents
Production process of quick-fried bean curd with improved product taste Download PDFInfo
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- CN114009684A CN114009684A CN202111289223.0A CN202111289223A CN114009684A CN 114009684 A CN114009684 A CN 114009684A CN 202111289223 A CN202111289223 A CN 202111289223A CN 114009684 A CN114009684 A CN 114009684A
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- 235000013527 bean curd Nutrition 0.000 title claims abstract description 38
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 18
- 239000002002 slurry Substances 0.000 claims abstract description 47
- 238000000034 method Methods 0.000 claims abstract description 31
- 244000068988 Glycine max Species 0.000 claims abstract description 28
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 28
- 238000002791 soaking Methods 0.000 claims abstract description 26
- 230000008569 process Effects 0.000 claims abstract description 23
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 20
- 238000001914 filtration Methods 0.000 claims abstract description 16
- 239000012267 brine Substances 0.000 claims abstract description 11
- 238000000227 grinding Methods 0.000 claims abstract description 11
- 229910052602 gypsum Inorganic materials 0.000 claims abstract description 11
- 239000010440 gypsum Substances 0.000 claims abstract description 11
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 claims abstract description 11
- 229910052736 halogen Inorganic materials 0.000 claims abstract description 10
- 230000003472 neutralizing effect Effects 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 238000004140 cleaning Methods 0.000 claims abstract description 6
- 238000010438 heat treatment Methods 0.000 claims abstract description 6
- 239000012535 impurity Substances 0.000 claims abstract description 6
- 238000003825 pressing Methods 0.000 claims abstract description 6
- 238000009835 boiling Methods 0.000 claims abstract description 5
- 238000000748 compression moulding Methods 0.000 claims abstract description 5
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims description 22
- 239000000243 solution Substances 0.000 claims description 22
- 230000001954 sterilising effect Effects 0.000 claims description 18
- 150000003839 salts Chemical class 0.000 claims description 15
- 238000004659 sterilization and disinfection Methods 0.000 claims description 14
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims description 11
- 235000017557 sodium bicarbonate Nutrition 0.000 claims description 11
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 10
- 235000013599 spices Nutrition 0.000 claims description 10
- 238000001816 cooling Methods 0.000 claims description 7
- 150000002367 halogens Chemical class 0.000 claims description 6
- 235000014655 lactic acid Nutrition 0.000 claims description 5
- 239000004310 lactic acid Substances 0.000 claims description 5
- 239000004278 EU approved seasoning Substances 0.000 claims description 4
- 238000005516 engineering process Methods 0.000 claims description 4
- 235000011194 food seasoning agent Nutrition 0.000 claims description 4
- 210000001161 mammalian embryo Anatomy 0.000 claims description 4
- 235000013372 meat Nutrition 0.000 claims description 4
- 238000005406 washing Methods 0.000 claims description 4
- 235000002639 sodium chloride Nutrition 0.000 claims description 2
- 238000007605 air drying Methods 0.000 claims 1
- 238000007789 sealing Methods 0.000 claims 1
- 238000009461 vacuum packaging Methods 0.000 claims 1
- 235000011962 puddings Nutrition 0.000 abstract description 4
- 238000003756 stirring Methods 0.000 abstract description 4
- 235000015090 marinades Nutrition 0.000 description 3
- 230000015271 coagulation Effects 0.000 description 2
- 238000005345 coagulation Methods 0.000 description 2
- 238000010304 firing Methods 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 239000002253 acid Substances 0.000 description 1
- 239000003513 alkali Substances 0.000 description 1
- 239000002585 base Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000000701 coagulant Substances 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 235000005489 dwarf bean Nutrition 0.000 description 1
- 244000013123 dwarf bean Species 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000021552 granulated sugar Nutrition 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
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- 238000006386 neutralization reaction Methods 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000003892 spreading Methods 0.000 description 1
- 230000007480 spreading Effects 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
Images
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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/015—Inorganic compounds
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
- A23L29/035—Organic compounds containing oxygen as heteroatom
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3409—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor
- A23L3/3418—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere, e.g. partial vacuum, comprising only CO2, N2, O2 or H2O
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- 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
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- Chemical Kinetics & Catalysis (AREA)
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- Beans For Foods Or Fodder (AREA)
Abstract
The invention discloses a production process of a soybean curd with quick-fried dough sticks, which improves the taste of products and comprises the following steps: s1: raw material treatment: selecting high-quality soybeans, cleaning the soybeans and filtering residues to remove dirt; s2: grinding: grinding soybean and water into slurry; s3: boiling and filtering the pulp: heating the slurry, and then filtering impurities in the slurry through a filter screen; s4: curdling: curdling semi-paste semi-halogen dried bean curd blanks, wherein the concentration of the semi-paste semi-halogen dried bean curd blanks is 9-9.5 ℃ in the curdling process, the temperature is 85-90 ℃, continuously stirring the slurry, uniformly and slowly adding gypsum water, slowly adding brine and continuously stirring the slurry after finishing the addition, so that the slurry is not like tofu pudding, and immediately stopping the addition and smoldering the slurry when the curdling process is finished; s5: pressing: after the slurry is coagulated, performing compression molding; s6: soaking a blank; s7: neutralizing; s8: frying; s9: and (5) marinating. The invention can be industrially prepared, quantitatively operated, quantitatively sold, simply operated, sanitary and convenient.
Description
Technical Field
The invention relates to the technical field related to marinating of quick-fried bean curd, in particular to a production process of quick-fried bean curd capable of improving the taste of a product.
Background
The marinated bean curd is prepared by taking soybeans as raw materials and performing material preparation → selection, impurity removal → soaking → grinding → filtering → pulp cooking → curdling → pressing → blank soaking → neutralization → spreading for cooling → marinating → vacuum precooling → packaging → high-temperature sterilization → cleaning → casing, fermented yellow serofluid used in the traditional method is used as a coagulant, and the prepared blank is dry, hard and uneven in tissue and has great influence on the taste.
Disclosure of Invention
The invention aims to provide a production process of a quick-fried soybean curd capable of improving the taste of a product, and aims to solve the problems in the prior art.
In order to achieve the purpose, the invention provides the following technical scheme: a production process of the quick-fried bean curd for improving the taste of the product comprises the following steps:
s1: raw material treatment: selecting high-quality soybeans, cleaning the soybeans and filtering residues to remove dirt;
s2: grinding: grinding soybean and water into slurry;
s3: boiling and filtering the pulp: heating the slurry, and then filtering impurities in the slurry through a filter screen;
s4: curdling: curdling semi-paste semi-marinated dried bean curd blanks;
s5: pressing: after the slurry is coagulated, performing compression molding;
s6: blank soaking: adding sodium bicarbonate and salt for soaking;
s7: neutralizing: draining the soak solution, washing the soaked solution with clear water once, and soaking the blank in 2.5-3% lactic acid solution;
s8: frying: a two-time frying technology is adopted;
s9: marinating: adopting a concentrated marinating method to marinate;
s10: pre-cooling in vacuum;
s11: and (5) sterilizing at high temperature.
Preferably, in the step S4, the slurry concentration is 9-9.5 ℃ and the temperature is 85-90 ℃, the slurry is continuously stirred, meanwhile, the gypsum water is uniformly and slowly added, after the addition, the brine is slowly added, and the slurry is continuously stirred, so that the slurry has tofu pudding, and when the slurry coagulation process is completed, the addition is immediately stopped and the slurry is sealed.
Preferably, in the step S4, the addition amount of gypsum water is 1% to 3% of the usage amount of soybeans, and the addition amount of brine is 1% to 2% of the usage amount of soybeans in the halogen slice.
Preferably, the addition amount of the gypsum water is 1.5% of the dosage of the soybeans, and the addition amount of the brine is 1 per mill of the dosage of the soybeans in the halogen slice.
Preferably, in the step S6, the addition amount of the baking soda is 1% -2%, and the addition amount of the salt is 1% -2%; the soaking temperature is room temperature, and the soaking time is 12-15 hours.
Preferably, the addition amount of the baking soda is 1.2%, and the addition amount of the salt is 1.1%.
Preferably, the soaking time in the step S7 is 5-6 minutes.
Preferably, the first low-temperature frying in the step S8 is carried out at 130-140 ℃, and the frying time is 3-5 minutes; the secondary high-temperature frying is carried out at 170 ℃ and 180 ℃, and the frying time is 1-3 minutes.
Preferably, in the step S8, the natural honeycomb is formed by frying at a low temperature of 135 ℃ for 3.5 minutes in one time; frying at 172 ℃ for 1.5 minutes at high temperature for the second time to shape the fried embryo without forming a hard shell.
Preferably, in the step S9, the high-quality spices are selected to prepare the spice concentrated solution with the standard concentration, and according to the amount of the marinated dried bean curd oil blank in each marinating process, the spice concentrated solution, the seasonings, the salt, the meat paste and the like are added according to a certain proportion, and then the mixture is heated and boiled by firing, and is stewed for 3-8 minutes by slow fire.
Preferably, the stewing is carried out for 5 minutes by slow fire.
Preferably, the vacuum pressure in the step S10 is 78-85 mpa, and the time is 20-40 minutes.
Preferably, the time is 30 minutes.
Preferably, the product obtained in the step S11 is vacuum-packed and sealed, and then pushed into a sterilization kettle for sterilization, and the sterilized product is cooled, air-dried and boxed.
Preferably, the sterilization is performed by a sterilization process at 121 ℃ for 20 minutes.
Compared with the prior art, the invention has the beneficial effects that:
(1) the method has the advantages of industrial preparation, quantitative operation, quantitative selling, simple operation, sanitation and convenience;
(2) performing acid-base treatment on the blanks, and adding 1.2% of sodium bicarbonate and 1.1% of salt into alkali liquor for soaking to ensure that the internal protein is molten to be in a pulp flow state after the blanks of the product meet high temperature; neutralizing 2.5-3% lactic acid solution with acid liquor, soaking for 5-6 minutes, neutralizing the surface of the blank to ensure the tissue compactness, wherein the outer part is in a plastic shell shape during frying and the blank is not easy to decay and deteriorate; the marinating process can increase the attraction and retention of marinade, and accelerate the tasty of the embryo;
(3) in the marinating process, the spice concentrated solution with uniform concentration is adopted, and seasonings, white granulated sugar, salt, meat paste and the like are added in proportion, so that the taste, flavor and uniformity of the product are ensured, and the preservation cost of residual marinade after marinating by using a traditional method is reduced due to the concentrated use of the marinade;
(4) pre-cooling in vacuum: the product is cooled for a long time under low vacuum degree, so that the integrity of the product block is ensured, the contact of the product with the outside is reduced, the initial microorganisms of the product are reduced, and the product quality is ensured;
(5) the high-temperature sterilization process is adopted, the requirements of safe storage and long-distance circulation of the product are met, and the product is favorable for popularization.
Drawings
The accompanying drawings, which are included to provide a further understanding of the invention and are incorporated in and constitute a part of this specification, illustrate embodiments of the invention and together with the description serve to explain the principles of the invention and not to limit the invention. In the drawings:
fig. 1 is a schematic structural view of the present invention.
Detailed Description
In order to make the objects, technical solutions and advantages of the embodiments of the present invention more apparent, the technical solutions of the embodiments of the present invention will be described clearly and completely with reference to the accompanying drawings of the embodiments of the present invention, and it is obvious that the described embodiments are some, but not all embodiments of the present invention. All other embodiments, which can be obtained by a person skilled in the art without any inventive step based on the embodiments of the present invention, are within the scope of the present invention. Thus, the following detailed description of the embodiments of the present invention, presented in the figures, is not intended to limit the scope of the invention, as claimed, but is merely representative of selected embodiments of the invention. All other embodiments, which can be obtained by a person skilled in the art without any inventive step based on the embodiments of the present invention, are within the scope of the present invention.
Referring to fig. 1, in the embodiment of the present invention, a production process of a pop bean curd for improving the taste of a product includes the following steps:
s1: raw material treatment: selecting high-quality soybeans, cleaning the soybeans and filtering residues to remove dirt;
s2: grinding: grinding soybean and water into slurry;
s3: boiling and filtering the pulp: heating the slurry, and then filtering impurities in the slurry through a filter screen;
s4: curdling: curdling semi-paste semi-marinated dried bean curd blanks;
s5: pressing: after the slurry is coagulated, performing compression molding;
s6: blank soaking: adding sodium bicarbonate and salt for soaking;
s7: neutralizing: draining the soak solution, washing the soaked solution with clear water once, and soaking the blank in 2.5-3% lactic acid solution;
s8: frying: a two-time frying technology is adopted;
s9: marinating: adopting a concentrated marinating method to marinate;
s10: pre-cooling in vacuum;
s11: and (5) sterilizing at high temperature.
Preferably, in the step S4, the slurry concentration is 9-9.5 ℃ and the temperature is 85-90 ℃, the slurry is continuously stirred, meanwhile, the gypsum water is uniformly and slowly added, after the addition, the brine is slowly added, and the slurry is continuously stirred, so that the slurry has tofu pudding, and when the slurry coagulation process is completed, the addition is immediately stopped and the slurry is sealed.
Preferably, in the step S4, the addition amount of gypsum water is 1% to 3% of the usage amount of soybeans, and the addition amount of brine is 1% to 2% of the usage amount of soybeans in the halogen slice.
Preferably, the addition amount of the gypsum water is 1.5% of the dosage of the soybeans, and the addition amount of the brine is 1 per mill of the dosage of the soybeans in the halogen slice.
Preferably, in the step S6, the addition amount of the baking soda is 1% -2%, and the addition amount of the salt is 1% -2%; the soaking temperature is room temperature, and the soaking time is 12-15 hours.
Preferably, the addition amount of the baking soda is 1.2%, and the addition amount of the salt is 1.1%.
Preferably, the soaking time in the step S7 is 5-6 minutes.
Preferably, the first low-temperature frying in the step S8 is carried out at 130-140 ℃, and the frying time is 3-5 minutes; the secondary high-temperature frying is carried out at 170 ℃ and 180 ℃, and the frying time is 1-3 minutes.
Preferably, in the step S8, the natural honeycomb is formed by frying at a low temperature of 135 ℃ for 3.5 minutes in one time; frying at 172 ℃ for 1.5 minutes at high temperature for the second time to shape the fried embryo without forming a hard shell.
Preferably, in the step S9, the high-quality spices are selected to prepare the spice concentrated solution with the standard concentration, and according to the amount of the marinated dried bean curd oil blank in each marinating process, the spice concentrated solution, the seasonings, the salt, the meat paste and the like are added according to a certain proportion, and then the mixture is heated and boiled by firing, and is stewed for 3-8 minutes by slow fire.
Preferably, the stewing is carried out for 5 minutes by slow fire.
Preferably, the vacuum pressure in the step S10 is 78-85 mpa, and the time is 20-40 minutes.
Preferably, the time is 30 minutes.
Preferably, the product obtained in the step S11 is vacuum-packed and sealed, and then pushed into a sterilization kettle for sterilization, and the sterilized product is cooled, air-dried and boxed.
Preferably, the sterilization is performed by a sterilization process at 121 ℃ for 20 minutes.
The working principle of the invention is as follows: s1: raw material treatment: selecting high-quality soybeans, cleaning the soybeans and filtering residues to remove dirt; s2: grinding: grinding soybean and water into slurry; s3: boiling and filtering the pulp: heating the slurry, and then filtering impurities in the slurry through a filter screen; s4: curdling: curdling semi-paste semi-halogen dried bean curd blanks, wherein the concentration of the semi-paste semi-halogen dried bean curd blanks is 9-9.5 ℃ in the curdling process, the temperature is 85-90 ℃, continuously stirring the slurry, uniformly and slowly adding gypsum water, slowly adding brine and continuously stirring the slurry after finishing the addition, so that the slurry is not like tofu pudding, and immediately stopping the addition and smoldering the slurry when the curdling process is finished; s5: pressing: after the slurry is coagulated, performing compression molding; s6: blank soaking: adding sodium bicarbonate and salt for soaking; s7: neutralizing: draining the soak solution, washing the soaked solution with clear water once, and soaking the blank in 2.5-3% lactic acid solution; s8: frying: a two-time frying technology is adopted; frying at the low temperature of 130 ℃ and 140 ℃ for 3-5 minutes for the first time; the secondary high-temperature frying is carried out at the temperature of 170 ℃ and 180 ℃, and the frying time is 1-3 minutes; s9: marinating: adopting a concentrated marinating method to marinate; s10: pre-cooling in vacuum; s11: and (5) sterilizing at high temperature.
Finally, it should be noted that: although the present invention has been described in detail with reference to the foregoing embodiments, it will be apparent to those skilled in the art that changes may be made in the embodiments and/or equivalents thereof without departing from the spirit and scope of the invention. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.
Claims (15)
1. A production process of the quick-fried bean curd capable of improving the taste of the product is characterized by comprising the following steps: the method comprises the following steps:
s1: raw material treatment: selecting high-quality soybeans, cleaning the soybeans and filtering residues to remove dirt;
s2: grinding: grinding soybean and water into slurry;
s3: boiling and filtering the pulp: heating the slurry, and then filtering impurities in the slurry through a filter screen;
s4: curdling: curdling semi-paste semi-marinated dried bean curd blanks;
s5: pressing: after the slurry is coagulated, performing compression molding;
s6: blank soaking: adding sodium bicarbonate and salt for soaking;
s7: neutralizing: draining the soak solution, washing the soaked solution with clear water once, and soaking the blank in 2.5-3% lactic acid solution;
s8: frying: a two-time frying technology is adopted;
s9: marinating: adopting a concentrated marinating method to marinate;
s10: pre-cooling in vacuum;
s11: and (5) sterilizing at high temperature.
2. The production process of the popping soybean curd for improving the mouthfeel of a product according to claim 1, which is characterized in that: in the step S4, the slurry adding process requires that the slurry concentration is 9-9.5 ℃ and the temperature is 85-90 ℃, the slurry is continuously stirred, meanwhile, the gypsum water is uniformly and slowly added, after the addition is finished, the brine is slowly added, the slurry is continuously stirred, the slurry is enabled to have bean curd flakes, and when the slurry adding process is finished, the addition is immediately stopped and the slurry is sealed.
3. The production process of the popping soybean curd for improving the mouthfeel of the product according to claim 2, which is characterized in that: in the step S4, the addition amount of gypsum water is 1% -3% of the soybean dosage, and the addition amount of brine is 1-2% of the soybean dosage of the halogen slice.
4. The production process of the popping soybean curd for improving the mouthfeel of a product according to claim 3, which is characterized in that: the addition amount of the gypsum water is 1.5 percent of the dosage of the soybeans, and the addition amount of the brine is 1 per mill of the dosage of the soybeans in the halogen slice.
5. The production process of the popping soybean curd for improving the mouthfeel of a product according to claim 1, which is characterized in that: in the step S6, the addition amount of the baking soda is 1-2%, and the addition amount of the salt is 1-2%; the soaking temperature is room temperature, and the soaking time is 12-15 hours.
6. The production process of the popping soybean curd for improving the mouthfeel of a product according to claim 1, which is characterized in that: the addition amount of the baking soda is 1.2 percent, and the addition amount of the salt is 1.1 percent.
7. The production process of the popping soybean curd for improving the mouthfeel of a product according to claim 1, which is characterized in that: the soaking time in the step S7 is 5-6 minutes.
8. The production process of the popping soybean curd for improving the mouthfeel of a product according to claim 1, which is characterized in that: the step S8 is carried out by primary low-temperature frying at the temperature of 130-140 ℃, and the frying time is 3-5 minutes; the secondary high-temperature frying is carried out at 170 ℃ and 180 ℃, and the frying time is 1-3 minutes.
9. The process for producing the popping soybean curd capable of improving the mouthfeel of the product according to claim 8, wherein the process comprises the following steps: in the step S8, the raw materials are fried at a low temperature of 135 ℃ for 3.5 minutes at one time to form a natural honeycomb shape; frying at 172 ℃ for 1.5 minutes at high temperature for the second time to shape the fried embryo without forming a hard shell.
10. The production process of the popping soybean curd for improving the mouthfeel of a product according to claim 1, which is characterized in that: in the step S9, selecting high-quality spices to prepare a spice concentrated solution with standard concentration, adding a certain proportion of the spice concentrated solution, seasonings, salt, meat paste and the like according to the amount of the marinated dried bean curd oil blank in the marinating process, heating to boil, and stewing with slow fire for 3-8 minutes.
11. The process for producing the popping soybean curd capable of improving the mouthfeel of the product according to claim 10, wherein the process comprises the following steps: stewing for 5 minutes by using small fire.
12. The production process of the popping soybean curd for improving the mouthfeel of a product according to claim 1, which is characterized in that: in the step S10, the vacuum pressure is 78-85 mpa, and the time is 20-40 minutes.
13. The process for producing the popping soybean curd capable of improving the mouthfeel of the product according to claim 12, wherein: the time period was 30 minutes.
14. The production process of the popping soybean curd for improving the mouthfeel of a product according to claim 1, which is characterized in that: and (5) after the product in the step S11 is subjected to vacuum packaging and sealing, pushing the product into a sterilization kettle for carrying out sterilization, cooling and air-drying the sterilized product, and boxing the product.
15. The process for producing the popping soybean curd capable of improving the mouthfeel of the product according to claim 14, wherein: the sterilization is carried out by adopting a sterilization process of 121 ℃ and 20 minutes.
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103749720A (en) * | 2013-10-30 | 2014-04-30 | 苏州金记食品有限公司 | Preparation method of marinade dried bean curd |
| CN109122893A (en) * | 2018-08-28 | 2019-01-04 | 贵州赤水包浆豆腐食品有限公司 | A kind of slurry coating tofu and preparation method thereof |
| CN112741270A (en) * | 2020-12-29 | 2021-05-04 | 苏州金记食品有限公司 | Process for preparing fried sauce marinade dried bean curd |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103749720A (en) * | 2013-10-30 | 2014-04-30 | 苏州金记食品有限公司 | Preparation method of marinade dried bean curd |
| CN109122893A (en) * | 2018-08-28 | 2019-01-04 | 贵州赤水包浆豆腐食品有限公司 | A kind of slurry coating tofu and preparation method thereof |
| CN112741270A (en) * | 2020-12-29 | 2021-05-04 | 苏州金记食品有限公司 | Process for preparing fried sauce marinade dried bean curd |
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