CN114680287A - Production process of bittern dried bean curd - Google Patents
Production process of bittern dried bean curd Download PDFInfo
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- CN114680287A CN114680287A CN202210359936.8A CN202210359936A CN114680287A CN 114680287 A CN114680287 A CN 114680287A CN 202210359936 A CN202210359936 A CN 202210359936A CN 114680287 A CN114680287 A CN 114680287A
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- bean curd
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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
Abstract
The invention discloses a production process of bittern dried bean curd, which comprises the following steps: s1: selecting soybeans, washing the soybeans with clear water, and soaking the soybeans in clear water for 6 to 8 hours according to the proportion of 4 soybeans to 1; s2: washing the soaked soybeans with clean water again, then carrying out slurry-residue separation and primary grinding according to the proportion of the clean water 1.5 and the soybeans 1, wherein the requirement of a filter screen of a slurry-residue separator is larger than 120 meshes, obtaining thick slurry of about 450 jin, residues of about 300 jin, filtering the thick slurry with 200 meshes of filter cloth, using hot water of about 70 ℃ to stir the bean residues uniformly according to the proportion of 3, and then feeding the bean residues into the slurry-residue separator again for slurry-residue separation; the raw materials of the dried bean curd are selected soybeans, and the dried bean curd product is prepared by soaking soybeans, grinding into thick liquid for the second time, boiling the thick liquid, picking bean skins, adding gypsum slurry, removing the thick liquid, wrapping for two times, shaping, squeezing, de-spreading slices, coating salt and packaging. The invention has the advantages of unique preparation formula, unique proportioning and time control through the traditional preparation process and unique quality of the bittern dried bean curd.
Description
Technical Field
The invention relates to a production process, in particular to a production process of bittern dried bean curd, and belongs to the technical field of bittern dried bean curd production.
Background
Dried bean curd, one of the traditional Chinese bean products, is a reprocessed product of bean curd, is salty, fragrant, tasty and refreshing, tough in hard middle and can not be damaged after being stored for a long time, and is a delicious food in various Chinese cabbage systems. The dried bean curd is rich in nutrition, contains a large amount of protein, fat and carbohydrate, and also contains various minerals required by human bodies such as calcium, phosphorus, iron and the like. The dried bean curd is added with seasonings such as salt, fennel, pepper, aniseed, dried ginger and the like in the preparation process, is fragrant and fresh, is not tired of being eaten for a long time, and is known as 'plain ham'.
The prior bittern dried bean curd is generally salted by applying salt for primary seasoning, and then various flavoring materials are added to highlight the bittern flavor of the product, so that the problem of poor flavor exists, and the like, and the increasingly improved taste requirements of people are difficult to meet, therefore, the production process of the bittern dried bean curd is provided.
Disclosure of Invention
The invention aims to provide a production process of bittern dried bean curd to solve the problems in the background technology.
In order to achieve the purpose, the invention provides the following technical scheme: a production process of bittern dried bean curd comprises the following steps:
s1: selecting soybeans, washing the soybeans with clear water, and soaking the soybeans in clear water for 6 to 8 hours according to the proportion of 4 soybeans to 1;
s2: washing the soaked soybeans with clean water again, then carrying out slurry-residue separation and primary grinding according to the proportion of the clean water 1.5 and the soybeans 1, wherein the requirement of a filter screen of a slurry-residue separator is larger than 120 meshes, obtaining thick slurry of about 450 jin, residues of about 300 jin, filtering the thick slurry with 200 meshes of filter cloth, using hot water of about 70 ℃ to stir the bean residues uniformly according to the proportion of 3, and then feeding the bean residues into the slurry-residue separator again for slurry-residue separation;
s3: about 900 jin of clear pulp obtained by secondary pulp-residue separation enters 200 filter cloth for filtration, the collected bean dregs enter a feed link, and thick pulp obtained by primary grinding and clear pulp obtained by secondary grinding are fully and uniformly mixed to obtain about 1400 jin of production pulp with the concentration of one to one;
s4: the production pulp enters a stainless steel container, 230 jin of production pulp is filled in each container, a 30 kilowatt steam engine is used for flushing the pulp for 35 to 40 minutes to obtain cooked pulp with the temperature of more than 90 ℃, the cooked pulp enters the container to be naturally cooled, in the cooling process, the soybean hulls formed on the surface of the soybean milk in the container are picked for one to two times, and when the soybean milk is cooled to the temperature of about 75 ℃, the clear water 30, the gypsum powder 1 and the gypsum water are used for carrying out paste reaction to obtain the dried tofu pudding;
s5: after the redundant soup is fully removed, 500 g of bean curd is wrapped into primary lined dried tofu of about 15x15 cm by 25x25 cm distribution sheets, the cloth sheets are squeezed by hands, a part of soup is removed, the cloth sheets are folded, and the dried tofu is wrapped again for forming;
s6: the dried tofu embryo after secondary forming enters the natural cooling link, when cooling to about 30 ℃, the cloth piece is folded again to finish and form the upper pressing plate, the dried tofu embryo can be discharged with 49 pieces at equal intervals by calculating with 90x90 cm pressing plate, two layers or multiple layers can be overlapped and stacked, the manual pressurization is carried out by a jack about 16 tons, the jack is manually pressurized for several times in the process of pressing the dried tofu embryo, and when the jack is pressurized for the last time, the juice flowing water of the pressing plate is changed into thin lines;
s7: after cloth pieces of the dried bean curd embryo obtained after squeezing are removed, spiced powder prepared by fructus tsaoko, dried pine, fennel seeds, cassia pieces, white cardamom, sand ginger and star anise according to a proportion is uniformly mixed with salt according to a proportion of 500 g and 10 g, then the mixture is uniformly smeared on the surface of the dried bean curd embryo for pickling for more than 2 hours, the pickled dried bean curd embryo is ground and washed on a smooth wood board by clear water, and redundant spice on the surface of the dried bean embryo in the spice pickling process is removed;
s8: the cleaned dried bean curd embryo can be directly baked in an oven or refrigerated in a single-temperature freezer, the oven temperature is about 240 ℃ during baking, the baking time is about 30 minutes, the dried bean curd embryo needs to be turned for two to three times in the period, after the two sides of the dried bean curd embryo are baked to golden yellow, the oil is a qualified product, the baked dried bean curd can be directly eaten, the baked dried bean curd can also be naturally cooled on a bamboo net rack, the dried bean curd is subjected to vacuum packaging after being cooled thoroughly, the quality can be guaranteed within 25 ℃ at normal temperature for 5 to 7 days, and the dried bean curd can be preserved for 60 days when being refrigerated in the freezer.
Compared with the prior art, the invention has the beneficial effects that:
1. the invention relates to a production process of salted dried bean curd, which is characterized in that selected soybeans are used as raw materials, and the finished product of the salted dried bean curd is obtained by sequentially soaking soybeans, grinding into slurry, secondarily grinding into slurry, boiling the slurry, picking bean skins, adding gypsum slurry, removing slurry water, wrapping twice, shaping, squeezing, loosening cloth pieces, coating salt, washing salt, grinding the skins, baking and packaging. The invention has the advantages of unique preparation formula, unique proportioning and time control through the traditional preparation process and unique quality of the bittern dried bean curd.
Drawings
FIG. 1 is a schematic view of the production process of the present invention.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Referring to fig. 1, the present invention provides a technical scheme of a production process of a bittern dried bean curd: the method comprises the following steps:
the first step is as follows: selecting soybeans, washing the soybeans with clear water, and soaking the soybeans in clear water for 6 to 8 hours according to the proportion of 4 soybeans to 1;
the second step is that: washing the soaked soybeans with clean water again, then carrying out slurry-residue separation and primary grinding according to the proportion of the clean water 1.5 and the soybeans 1, wherein the requirement of a filter screen of a slurry-residue separator is larger than 120 meshes, obtaining thick slurry of about 450 jin, residues of about 300 jin, filtering the thick slurry with 200 meshes of filter cloth, using hot water of about 70 ℃ to stir the bean residues uniformly according to the proportion of 3, and then feeding the bean residues into the slurry-residue separator again for slurry-residue separation;
the third step: about 900 jin of clear pulp obtained by secondary pulp-residue separation enters 200 filter cloth for filtration, the collected bean dregs enter a feed link, and thick pulp obtained by primary grinding and clear pulp obtained by secondary grinding are fully and uniformly mixed to obtain about 1400 jin of production pulp with the concentration of one to one;
the fourth step: the production pulp enters a stainless steel container, 230 jin of production pulp is filled in each container, a 30 kilowatt steam engine is used for flushing the pulp for 35 to 40 minutes to obtain cooked pulp with the temperature of more than 90 ℃, the cooked pulp enters the container to be naturally cooled, in the cooling process, the soybean hulls formed on the surface of the soybean milk in the container are picked for one to two times, and when the soybean milk is cooled to the temperature of about 75 ℃, the clear water 30, the gypsum powder 1 and the gypsum water are used for carrying out paste reaction to obtain the dried tofu pudding;
the fifth step: after the redundant soup is fully removed, 500 g of bean curd is wrapped into primary lined dried tofu of about 15x15 cm by 25x25 cm distribution sheets, the cloth sheets are squeezed by hands, a part of soup is removed, the cloth sheets are folded, and the dried tofu is wrapped again for forming;
and a sixth step: the dried tofu embryo after secondary forming enters the natural cooling link, when cooling to about 30 ℃, the cloth piece is folded again to finish and form the upper pressing plate, the dried tofu embryo can be discharged with 49 pieces at equal intervals by calculating with 90x90 cm pressing plate, two layers or multiple layers can be overlapped and stacked, the manual pressurization is carried out by a jack about 16 tons, the jack is manually pressurized for several times in the process of pressing the dried tofu embryo, and when the jack is pressurized for the last time, the juice flowing water of the pressing plate is changed into thin lines;
the seventh step: after cloth pieces of the dried bean curd embryo obtained after squeezing are removed, spiced powder prepared by fructus tsaoko, dried pine, fennel seeds, cassia pieces, white cardamom, sand ginger and star anise according to a proportion is uniformly mixed with salt according to a proportion of 500 g and 10 g, then the mixture is uniformly smeared on the surface of the dried bean curd embryo for pickling for more than 2 hours, the pickled dried bean curd embryo is ground and washed on a smooth wood board by clear water, and redundant spice on the surface of the dried bean embryo in the spice pickling process is removed;
eighth step: the cleaned dried bean curd embryo can be directly baked in an oven or refrigerated in a single-temperature freezer, the oven temperature is about 240 ℃ during baking, the baking time is about 30 minutes, the dried bean curd embryo needs to be turned for two to three times in the period, after the two sides of the dried bean curd embryo are baked to golden yellow, the oil is a qualified product, the baked dried bean curd can be directly eaten, the baked dried bean curd can also be naturally cooled on a bamboo net rack, the dried bean curd is subjected to vacuum packaging after being cooled thoroughly, the quality can be guaranteed within 25 ℃ at normal temperature for 5 to 7 days, and the dried bean curd can be preserved for 60 days when being refrigerated in the freezer.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (1)
1. The production process of the bittern dried bean curd is characterized by comprising the following steps of:
s1: selecting soybeans, washing the soybeans with clear water, and soaking the soybeans in clear water for 6 to 8 hours according to the proportion of 4 soybeans to 1;
s2: washing the soaked soybeans with clean water again, then carrying out slurry-residue separation primary grinding according to the proportion of 1.5 clean water and 1 soybeans, wherein the requirement of a filter screen of a slurry-residue separator is larger than 120 meshes, obtaining about 450 jin of thick slurry, about 300 jin of residues, filtering the thick slurry with 200 meshes of filter cloth, uniformly stirring the bean residues with hot water of about 70 ℃ according to the proportion of 3 hot water, and then uniformly stirring the bean residues with the proportion of 1 soybean residues, and then feeding the bean residues into the slurry-residue separator again for slurry-residue separation;
s3: about 900 jin of clear pulp obtained by secondary pulp-residue separation enters 200 filter cloth for filtration, the collected bean dregs enter a feed link, and thick pulp obtained by primary grinding and clear pulp obtained by secondary grinding are fully and uniformly mixed to obtain about 1400 jin of production pulp with the concentration of one to one;
s4: the production pulp enters a stainless steel container, 230 jin of production pulp is filled in each container, a 30 kilowatt steam engine is used for flushing the pulp for 35 to 40 minutes to obtain cooked pulp with the temperature of more than 90 ℃, the cooked pulp enters the container to be naturally cooled, in the cooling process, the soybean hulls formed on the surface of the soybean milk in the container are picked for one to two times, and when the soybean milk is cooled to the temperature of about 75 ℃, the clear water 30, the gypsum powder 1 and the gypsum water are used for carrying out paste reaction to obtain the dried tofu pudding;
s5: after the redundant soup is fully removed, 500 g of bean curd is wrapped into primary lined dried tofu of about 15x15 cm by 25x25 cm distribution sheets, the cloth sheets are squeezed by hands, a part of soup is removed, the cloth sheets are folded, and the dried tofu is wrapped again for forming;
s6: the dried tofu embryo after secondary forming enters the natural cooling link, when cooling to about 30 ℃, the cloth piece is folded again to finish and form the upper pressing plate, the dried tofu embryo can be discharged with 49 pieces at equal intervals by calculating with 90x90 cm pressing plate, two layers or multiple layers can be overlapped and stacked, the manual pressurization is carried out by a jack about 16 tons, the jack is manually pressurized for several times in the process of pressing the dried tofu embryo, and when the jack is pressurized for the last time, the juice flowing water of the pressing plate is changed into thin lines;
s7: after cloth pieces of the dried bean curd embryo obtained after squeezing are removed, spiced powder prepared by fructus tsaoko, dried pine, fennel seeds, cassia pieces, white cardamom, sand ginger and star anise according to a proportion is uniformly mixed with salt according to a proportion of 500 g and 10 g, then the mixture is uniformly smeared on the surface of the dried bean curd embryo for pickling for more than 2 hours, the pickled dried bean curd embryo is ground and washed on a smooth wood board by clear water, and redundant spice on the surface of the dried bean embryo in the spice pickling process is removed;
s8: the cleaned dried bean curd embryos can be directly baked in an oven or stored in a single-temperature freezer, the oven temperature is about 240 ℃ during baking, the baking time is about 30 minutes, the dried bean curd embryos need to be turned for two to three times during the baking, after the two sides of the dried bean curd embryos are baked to golden yellow, the oil is a qualified product, the baked dried bean curd can be directly eaten, the baked dried bean curd can also be placed on a bamboo net rack for natural cooling, the dried bean curd is subjected to vacuum packaging after being cooled thoroughly, the quality can be guaranteed within 25 ℃ at normal temperature for 5 to 7 days, and the dried bean curd can be kept for 60 days by being placed in a refrigerator for refrigeration.
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| CN202210359936.8A CN114680287A (en) | 2022-04-06 | 2022-04-06 | Production process of bittern dried bean curd |
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Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20000018816A (en) * | 1998-09-04 | 2000-04-06 | 이종현 | Manufacturing method for bean curd using salt water |
| CN102805159A (en) * | 2012-08-14 | 2012-12-05 | 四川徽记食品股份有限公司 | Tofu production process |
| CN103262903A (en) * | 2013-04-07 | 2013-08-28 | 青阳县群赢绿色食品开发有限公司 | Manufacturing method of mustard dried tofu |
| CN106720423A (en) * | 2016-12-02 | 2017-05-31 | 俞天俊 | A kind of method for producing dried bean curd |
| CN107439698A (en) * | 2017-08-24 | 2017-12-08 | 合肥市福来多食品有限公司 | A kind of processing method of portable instant preserved dried beancurd |
| CN108835270A (en) * | 2018-06-25 | 2018-11-20 | 重庆渝金源食品有限公司 | A kind of hand mill dried bean curd production method |
| CN111066898A (en) * | 2018-10-19 | 2020-04-28 | 南充永华食品有限公司 | Brick dried bean curd formula and preparation method |
-
2022
- 2022-04-06 CN CN202210359936.8A patent/CN114680287A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20000018816A (en) * | 1998-09-04 | 2000-04-06 | 이종현 | Manufacturing method for bean curd using salt water |
| CN102805159A (en) * | 2012-08-14 | 2012-12-05 | 四川徽记食品股份有限公司 | Tofu production process |
| CN103262903A (en) * | 2013-04-07 | 2013-08-28 | 青阳县群赢绿色食品开发有限公司 | Manufacturing method of mustard dried tofu |
| CN106720423A (en) * | 2016-12-02 | 2017-05-31 | 俞天俊 | A kind of method for producing dried bean curd |
| CN107439698A (en) * | 2017-08-24 | 2017-12-08 | 合肥市福来多食品有限公司 | A kind of processing method of portable instant preserved dried beancurd |
| CN108835270A (en) * | 2018-06-25 | 2018-11-20 | 重庆渝金源食品有限公司 | A kind of hand mill dried bean curd production method |
| CN111066898A (en) * | 2018-10-19 | 2020-04-28 | 南充永华食品有限公司 | Brick dried bean curd formula and preparation method |
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