CN114698784A - Thin and uniform skin health preserving soybean hull production process - Google Patents
Thin and uniform skin health preserving soybean hull production process Download PDFInfo
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- CN114698784A CN114698784A CN202210473339.8A CN202210473339A CN114698784A CN 114698784 A CN114698784 A CN 114698784A CN 202210473339 A CN202210473339 A CN 202210473339A CN 114698784 A CN114698784 A CN 114698784A
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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
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- A23L11/45—Soy bean curds, e.g. tofu
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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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
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- F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
- F26—DRYING
- F26B—DRYING SOLID MATERIALS OR OBJECTS BY REMOVING LIQUID THEREFROM
- F26B3/00—Drying solid materials or objects by processes involving the application of heat
- F26B3/28—Drying solid materials or objects by processes involving the application of heat by radiation, e.g. from the sun
- F26B3/283—Drying solid materials or objects by processes involving the application of heat by radiation, e.g. from the sun in combination with convection
- F26B3/286—Drying solid materials or objects by processes involving the application of heat by radiation, e.g. from the sun in combination with convection by solar radiation
-
- F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
- F26—DRYING
- F26B—DRYING SOLID MATERIALS OR OBJECTS BY REMOVING LIQUID THEREFROM
- F26B9/00—Machines or apparatus for drying solid materials or objects at rest or with only local agitation; Domestic airing cupboards
- F26B9/10—Machines or apparatus for drying solid materials or objects at rest or with only local agitation; Domestic airing cupboards in the open air; in pans or tables in rooms; Drying stacks of loose material on floors which may be covered, e.g. by a roof
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- 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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- Engineering & Computer Science (AREA)
- Life Sciences & Earth Sciences (AREA)
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Abstract
The invention discloses a preparation process of health preserving soybean hulls with thin and uniform hulls, which specifically comprises the following steps: s1, selecting high-quality rice, S2, soaking the rice and coarse cereals, S3, grinding into thick liquid, S4, ironing the bean curd skin, S5, taking out of a pot, cooling, S6, cutting into strips and threads, S7, kneading, tearing and shaking, S8 and airing, and the invention relates to the technical field of food processing. The health-preserving soybean hull manufacturing process with thin and uniform hull can realize that the thickness of the soybean hull can be made thinner by improving the manufacturing process of the soybean hull, well achieves the aim of making the thickness of the soybean hull more uniform by adopting a scraper plastering mode, and improves the taste of the soybean hull by adopting high-quality rice and matching with bean, corn and millet auxiliary materials for manufacturing.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a preparation process of health-preserving soybean hulls with thin and uniform hulls.
Background
The bean curd skin and bean processing byproducts are generally supplied at breakfast stalls at the street, the street and the tail, and are also supplied at noon or at night in special restaurants or old-size restaurants, the bean curd skin contains rich high-quality protein and high nutritional value, contains a large amount of lecithin, prevents angiosclerosis, prevents cardiovascular diseases, protects the heart, contains various mineral substances, supplements calcium, prevents osteoporosis caused by calcium deficiency, promotes bone development, is extremely beneficial to the bone growth of children and the old, and is suitable for being eaten by weak people, malnutrition, deficiency of both qi and blood and the elderly with thin and thin people; the special-flavor tofu skin is suitable for people with hyperlipidemia, high cholesterol, obesity and angiosclerosis, tofu skin is a famous dish and is a dish line and staple food which is necessary on a table, flavor tofu skin or cured meat boiled tofu skin or fried tofu skin on the table is a delicious food developed and developed in the history of tofu skin for hundreds of years, the delicious food of tofu skin has a history of hundreds of years, a plurality of village grandparents all make tofu skin, and the tofu skin has various eating ways. Can be cooked or steamed, and can be used as staple food or adjuvant. The method comprises the steps of preparing kang bean curd skin, steaming the bean curd skin and frying the bean curd skin; the preserved meat boiled beancurd skin has three fresh beancurd skins, various patterns and complete varieties. Most surprisingly, the skin of beancurd can be optionally matched with other food materials. Mixing with green vegetables, and eating fresh and tasty; when the meat is matched with the meat, the meat cannot feel greasy, meat and fishy when eaten.
The skin of beancurd is thicker in the preparation process at present, and the thickness of skin of beancurd is inhomogeneous, can not realize improving through the preparation technology to the skin of beancurd, the thickness that makes the skin of beancurd can make is thinner, can't reach the mode through adopting the scraper blade to spread the thick liquid, the thickness that makes the skin of beancurd makes more even purpose, current skin of beancurd taste is relatively poor simultaneously, can not realize through adopting high-quality rice and being equipped with beans, maize and millet auxiliary material are makeed, promote the taste of skin of beancurd, thereby give the unfavorable of popularization ten minutes of skin of beancurd.
Disclosure of Invention
Technical problem to be solved
Aiming at the defects of the prior art, the invention provides a health-preserving tofu skin making process with thin and uniform skin, and solves the problems that the thickness of the tofu skin can be made thinner due to the fact that the existing tofu skin is thick and uneven in thickness in the making process, the making process of the tofu skin cannot be improved, the thickness of the tofu skin cannot be made more uniform due to the fact that the existing tofu skin is made thick by adopting a scraper to spread slurry, and the taste of the tofu skin cannot be improved due to the fact that high-quality rice is matched with bean, corn and millet auxiliary materials to make the tofu skin is poor.
(II) technical scheme
In order to achieve the purpose, the invention is realized by the following technical scheme: a manufacturing process of health preserving soybean hulls with thin and uniform hulls specifically comprises the following steps:
s1, selecting high-quality rice: respectively selecting early rice, late rice, high-quality rice and glutinous rice, weighing and proportioning the early rice, the late rice and the high-quality rice, manually screening mung beans, soybeans, peas, millet, buckwheat, corns and sorghum rice, and then respectively weighing garlic, ginger and lotus root starch in required weight parts;
s2, soaking rice and coarse cereals: soaking the early rice, the late rice, the high-quality rice, the mung bean, the soybean, the corn, the sorghum and the millet selected in the step S1 in clear water at a certain temperature for a corresponding time, wherein the soaking time has an important influence on the thickness of rice milk ground by a stone mill and a finished product, and the type of the rice and the proportion of various coarse cereals added have strict requirements and influence the taste more or less;
s3, grinding: grinding the early rice, the late rice, the high-quality rice, the mung bean, the soybean, the corn, the sorghum and the millet which are soaked in the step S2 into pulp by adopting a stone mill turntable at a certain grinding disc gap interval, and grinding the soaked early rice, late rice, high-quality rice, mung bean, soybean, corn, sorghum and millet to be fine and smooth;
s4, ironing the beancurd sheets: placing a spoon, taking a certain volume of ground pulp, pouring the ground pulp on the surface of a pot, uniformly plastering rice pulp in the pot by a fan-shaped shell or a scraper, directly determining the thickness of a bean curd skin cake shape by the amount of the rice pulp taken from the spoon, wherein the thickness can directly relate to the temperature duration, the maturity and the taste in a stove, then continuously and uniformly heating with medium fire, easily pasting the bean curd skin when the fire is too large, smoothly taking the whole bean curd skin out of the pot when the fire is too small, and influencing the bean curd skin forming and the maturity after being scalded by strong fire with small fire;
s5, taking out of the pot, cooling and cooling: the beancurd skin which is baked in the step S4 is placed on a bamboo rack or a net in a round cake shape for cooling, the requirement on the current climate temperature is very high, the storage time is short if the temperature is too cold, the natural cooling time is long if the temperature is too high, the beancurd skin which is baked in the step S4 becomes hard and is not sticky when the beancurd skin is cooled, and the optimal state is realized;
s6, cutting into strips and shreds: s5, rolling the cold bean curd skin into a cylinder shape, and shredding the bean curd skin on a cutting plate, wherein the width is particularly exquisite, and the width of the cut bean curd skin can influence the natural airing time, and the finished bean curd skin is greatly influenced by boiling, frying or steaming;
s7, kneading and tearing shaking: the cut bean curd skin is manually kneaded, and one root is independent, complete and non-adhesive, so that air drying is uniform in subsequent airing, and the bean curd skin is convenient to store. The non-adhesive bean curd skin roots are tasty and refreshing, and the bean curd skin tastes more chewy and tough after being kneaded up and down, left and right;
s8, airing; the cut bean curd skins start to shake and spread evenly in the morning when the sun comes out, the bean curd skins which are rolled out are pulled repeatedly manually, otherwise the bean curd skins are not easy to dry in the sun, and are not easy to boil and soften in the cooking process, and secondly, the bean curd skins are manually turned and dried at any time according to the change of the weather and temperature in the drying process, so that the bean curd skins are uniformly dried in the sun as much as possible, the bean curd skins are slowly dried from inside to outside, the sunlight is too strong, the taste is also influenced, therefore, the sun-drying process is a slow process of mild sunlight illumination and natural air drying, the outdoor sun-drying environment requirement is higher, the bean curd skins are easy to scatter and lose shape after being cooked by too high temperature, the outer layers of the bean curd skins are dried but the inner portions of the bean curd skins are still high in humidity, the air-drying time is longer due to too low temperature, and the bean curd skins are blown by natural sun, and are wet and well cooked without being chewed.
Preferably, in the step S2, early season rice, late rice, high quality rice, glutinous rice, mung bean, soybean, corn, sorghum rice, pea, millet and buckwheat are added and soaked in proportion, and then fished out and cleaned with clear water, so as to avoid the taint of taste of the rice-film coarse cereal coats.
Preferably, the gap distance between the grinding discs for stone grinding in the step S3 is 0.8-1.6mm, and the size of the gap distance determines the thickness and consistency of the rice milk.
Preferably, when the beancurd sheets are ironed in the step S4, the firewood at the bottom of the pot is uniformly and continuously combusted and heated at the bottom and the edge of the pot, and a master for controlling the duration is specially on duty.
Preferably, the volume of the pulp refined by one spoon-placing in the step S4 is 6.8-11.5 mL.
Preferably, the cold and well-cooled tofu skin in the step S6 is integrally wrapped with a plastic bag and cut into 0.5-0.8cm thin threads by a knife in the morning, and when the tofu skin is too wide, the tofu skin is not easy to air and is too thin and easy to break, and the tofu skin is also easy to cut into hands because the tofu skin is not too wide, and the tofu skin is also easy to dry and is also easy to break because the tofu skin is too thin and safe.
Preferably, the temperature of the soaking clean water in the step S2 is 20-36 ℃.
Preferably, the soaking time in the step S2 is 3-4 h.
(III) advantageous effects
The invention provides a preparation process of health preserving soybean hulls with thin and uniform hulls. Compared with the prior art, the method has the following beneficial effects: the manufacturing process of the thin and uniform health preserving bean curd skin specifically comprises the following steps: s1, selecting high-quality rice, S2, soaking the rice and coarse cereals, S3, grinding into thick liquid, S4, ironing bean skins, S5, taking out of a pot, cooling, S6, cutting into strips and threads, S7, kneading, tearing and shaking, S8, and airing; the cut bean curd skin starts to shake and spread evenly when coming out of the sun in the morning, the bean curd skin which is rolled out is repeatedly pulled by hand, otherwise the bean curd skin is not easy to dry in the sun and is not easy to boil and soften in the cooking process, and then the bean curd skin is manually turned over and dried at any time according to the change of the weather and the temperature in the drying process, so that the bean curd skin is uniformly dried in the sun as much as possible, the bean curd skin is slowly dried from inside to outside, the thickness of the bean curd skin can be made thinner by improving the making process of the bean curd skin, the purpose of making the thickness of the bean curd skin more uniform by adopting a scraper slurry smearing mode is well achieved, meanwhile, the taste of the bean curd skin is improved by adopting high-quality rice and being matched with bean, corn and millet auxiliary materials, the taste of the bean curd skin made by the invention is delicious, the bean curd skin is rich in nutrition and good in cooking, high in nutrition and price, and is good for the health of eaters, thereby being very beneficial to the popularization of the soybean hulls.
Drawings
FIG. 1 is a process flow diagram 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 embodiment of the present invention provides three technical solutions: a preparation process of health preserving soybean hulls with thin and uniform hulls specifically comprises the following embodiments:
example 1
S1, selecting high-quality rice: respectively selecting early rice, late rice, high-quality rice and sticky rice, weighing and proportioning the early rice, the late rice and the high-quality rice, manually screening mung beans, soybeans, peas, millet, buckwheat, corns and sorghum rice, and then respectively weighing garlic, ginger and lotus root starch in required parts by weight;
s2, soaking rice and coarse cereals: soaking the early season rice, the late season rice, the high-quality rice, the mung bean, the soybean, the corn, the sorghum and the millet selected in the step S1 in clear water at a certain temperature for a corresponding time, wherein the soaking time has an important influence on the thickness of rice milk ground by a stone mill and a finished product, the type of the rice and the proportion of various coarse cereals added have strict requirements and can influence the taste of the rice more or less, the early season rice, the late season rice, the high-quality rice, the glutinous rice, the mung bean, the soybean, the corn, the sorghum rice, the pea, the millet and the buckwheat are added and soaked in the clear water according to the proportion, and then the clear water is fished up and cleaned to avoid the taint of the taste of rice film and coarse cereal coats, the temperature of the soaking clear water is 28 ℃, and the soaking time is 3.5 hours;
s3, grinding: grinding the early rice, the late rice, the high-quality rice, the mung bean, the soybean, the corn, the sorghum and the millet which are soaked in the step S2 into pulp by adopting a stone mill turntable at a certain millstone gap interval, grinding the swelled early rice, the late rice, the high-quality rice, the mung bean, the soybean, the corn, the sorghum and the millet into fine and smooth hands by grinding, wherein the millstone mill pulp grinding gap interval is 1.2mm, and the thickness of the rice pulp and the viscosity of the rice pulp are determined by the size of the millstone gap interval;
s4, ironing the beancurd sheets: placing a spoon, pouring a certain volume of ground pulp into the surface of a pot, uniformly plastering rice pulp in the pot by using fan-shaped shells or a scraper, directly determining the thickness of a bean skin cake shape by using the amount of the rice pulp taken from the spoon, wherein the thickness can directly relate to the temperature duration, the maturity and the taste in a stove, then continuously heating the rice pulp with medium fire uniformly, easily pasting the rice pulp with excessive fire, enabling the bean skin with too small fire not to be smoothly lifted out of the pot, enabling strong fire with small fire to influence the forming and the maturity of the bean skin after being branded, and when the bean skin is branded, uniformly and continuously burning and heating firewood at the bottom of the pot by using the bottom and the edge of the pot, specially keeping the master of a fire control worker on the condition, and taking the volume of 8.5mL by placing the spoon once;
s5, taking out of the pot, cooling and cooling: the beancurd skin which is baked in the step S4 is placed on a bamboo rack or a net in a round cake shape for cooling, the requirement on the current climate temperature is very high, the storage time is short if the temperature is too cold, the natural cooling time is long if the temperature is too high, the beancurd skin which is baked in the step S4 becomes hard and is not sticky when the beancurd skin is cooled, and the optimal state is realized;
s6, cutting into strips and shreds: s5, rolling the cold beancurd sheets into a cylinder shape, cutting the beancurd sheets on a cutting plate into threads, wherein the width is specially designed, the cutting width can influence the natural airing time, and the finished beancurd sheets are greatly influenced when being cooked or fried or steamed, and the cold beancurd sheets are integrally wrapped by a plastic bag and are cut into 0.65cm threads in the morning;
s7, kneading and tearing shaking: the cut bean curd skin is manually kneaded, and one root is independent, complete and non-adhesive, so that air drying is uniform in subsequent airing, and the bean curd skin is convenient to store. The non-adhesive bean curd skin roots are tasty and refreshing, and the bean curd skin tastes more chewy and tough after being kneaded up and down, left and right;
s8, airing; the cut bean curd skins start to shake and spread evenly in the morning when the sun comes out, the bean curd skins which are rolled out are pulled repeatedly manually, otherwise the bean curd skins are not easy to dry in the sun, and are not easy to boil and soften in the cooking process, and secondly, the bean curd skins are manually turned and dried at any time according to the change of the weather and temperature in the drying process, so that the bean curd skins are uniformly dried in the sun as much as possible, the bean curd skins are slowly dried from inside to outside, the sunlight is too strong, the taste is also influenced, therefore, the sun-drying process is a slow process of mild sunlight illumination and natural air drying, the outdoor sun-drying environment requirement is higher, the bean curd skins are easy to scatter and lose shape after being cooked by too high temperature, the outer layers of the bean curd skins are dried but the inner portions of the bean curd skins are still high in humidity, the air-drying time is longer due to too low temperature, and the bean curd skins are blown by natural sun, and are wet and well cooked without being chewed.
Example 2
S1, selecting high-quality rice: respectively selecting early rice, late rice, high-quality rice and glutinous rice, weighing and proportioning the early rice, the late rice and the high-quality rice, manually screening mung beans, soybeans, peas, millet, buckwheat, corns and sorghum rice, and then respectively weighing garlic, ginger and lotus root starch in required weight parts;
s2, soaking rice and coarse cereals: soaking the early season rice, the late season rice, the high-quality rice, the mung bean, the soybean, the corn, the sorghum and the millet selected in the step S1 in clear water at a certain temperature for a corresponding time, wherein the soaking time has an important influence on the thickness of rice milk ground by a stone mill and a finished product, the type of the rice and the proportion of various coarse cereals added have strict requirements and can influence the taste of the rice more or less, the early season rice, the late season rice, the high-quality rice, the glutinous rice, the mung bean, the soybean, the corn, the sorghum rice, the pea, the millet and the buckwheat are added and soaked in the clear water according to the proportion, and then the clear water is fished up and cleaned to avoid the taint of flavor of rice film and coarse cereal coats, the soaking temperature is 20 ℃, and the soaking time is 3 hours;
s3, grinding: grinding the early rice, the late rice, the high-quality rice, the mung bean, the soybean, the corn, the sorghum and the millet which are soaked in the step S2 into pulp by adopting a stone mill turntable at a certain millstone gap interval, grinding the swollen early rice, the late rice, the high-quality rice, the mung bean, the soybean, the corn, the sorghum and the millet into fine and smooth hands by grinding, wherein the millstone mill pulp grinding gap interval is 0.8mm, and the thickness of the rice pulp and the viscosity of the rice pulp are determined by the size of the millstone gap interval;
s4, ironing the beancurd sheets: placing a spoon, pouring a certain volume of ground pulp into the surface of a pot, uniformly plastering rice pulp in the pot by using fan-shaped shells or a scraper, directly determining the thickness of a bean skin cake shape by using the amount of the rice pulp taken from the spoon, wherein the thickness can directly relate to the temperature duration, the maturity and the taste in a stove, then continuously heating the rice pulp with medium fire uniformly, easily pasting the rice pulp with excessive fire, enabling the bean skin with too small fire not to be smoothly lifted out of the pot, enabling strong fire with small fire to influence the forming and the maturity of the bean skin after being branded, and when the bean skin is branded, uniformly and continuously burning and heating firewood at the bottom of the pot by using the bottom and the edge of the pot, specially keeping the master of a fire control worker on the condition, and taking the volume of the ground pulp by placing the spoon once to be 6.8 mL;
s5, taking out of the pot for cooling: the beancurd skin which is baked in the step S4 is placed on a bamboo rack or a net in a round cake shape for cooling, the requirement on the current climate temperature is very high, the storage time is short if the temperature is too cold, the natural cooling time is long if the temperature is too high, the beancurd skin which is baked in the step S4 becomes hard and is not sticky when the beancurd skin is cooled, and the optimal state is realized;
s6, cutting into strips and shreds: s5, rolling the cold beancurd sheets into a cylinder shape, cutting the beancurd sheets on a cutting plate into threads, wherein the width is specially designed, the cutting width can influence the natural airing time, and the finished beancurd sheets are greatly influenced when being cooked or fried or steamed, and the cold beancurd sheets are integrally wrapped by a plastic bag and are cut into 0.5cm threads by a knife in the morning;
s7, kneading and tearing shaking: the cut bean curd skin is manually kneaded, and one root is independent, complete and non-adhesive, so that air drying is uniform in subsequent airing, and the bean curd skin is convenient to store. The non-adhesive bean curd skin roots are tasty and refreshing, and the bean curd skin tastes more chewy and tough after being kneaded up and down, left and right;
s8, airing; the cut bean curd skins start to shake and spread evenly in the morning when the sun comes out, the bean curd skins which are rolled out are pulled repeatedly manually, otherwise the bean curd skins are not easy to dry in the sun, and are not easy to boil and soften in the cooking process, and secondly, the bean curd skins are manually turned and dried at any time according to the change of the weather and temperature in the drying process, so that the bean curd skins are uniformly dried in the sun as much as possible, the bean curd skins are slowly dried from inside to outside, the sunlight is too strong, the taste is also influenced, therefore, the sun-drying process is a slow process of mild sunlight illumination and natural air drying, the outdoor sun-drying environment requirement is higher, the bean curd skins are easy to scatter and lose shape after being cooked by too high temperature, the outer layers of the bean curd skins are dried but the inner portions of the bean curd skins are still high in humidity, the air-drying time is longer due to too low temperature, and the bean curd skins are blown by natural sun, and are wet and well cooked without being chewed.
Example 3
S1, selecting high-quality rice: respectively selecting early rice, late rice, high-quality rice and glutinous rice, weighing and proportioning the early rice, the late rice and the high-quality rice, manually screening mung beans, soybeans, peas, millet, buckwheat, corns and sorghum rice, and then respectively weighing garlic, ginger and lotus root starch in required weight parts;
s2, soaking rice and coarse cereals: soaking the early season rice, the late season rice, the high-quality rice, the mung bean, the soybean, the corn, the sorghum and the millet selected in the step S1 in clear water at a certain temperature for a corresponding time, wherein the soaking time has an important influence on the thickness of rice milk ground by a stone mill and a finished product, the type of the rice and the proportion of various coarse cereals added have strict requirements and can influence the taste of the rice more or less, the early season rice, the late season rice, the high-quality rice, the glutinous rice, the mung bean, the soybean, the corn, the sorghum rice, the pea, the millet and the buckwheat are added and soaked according to a proportion, then the rice is fished up and cleaned with clear water, the tainting of the taste of rice film and coarse cereal coats is avoided, the soaking temperature is 36 ℃, and the soaking time is 4 hours;
s3, grinding: grinding the early rice, the late rice, the high-quality rice, the mung bean, the soybean, the corn, the sorghum and the millet which are soaked in the step S2 into pulp by adopting a stone mill turntable at a certain millstone gap interval, grinding the swelled early rice, the late rice, the high-quality rice, the mung bean, the soybean, the corn, the sorghum and the millet into fine and smooth hands by grinding, wherein the millstone mill pulp grinding gap interval is 1.6mm, and the thickness of the rice pulp and the viscosity of the rice pulp are determined by the size of the millstone gap interval;
s4, ironing the beancurd sheets: placing a spoon, pouring a certain volume of ground pulp into the surface of a pot, uniformly plastering rice pulp in the pot by using fan-shaped shells or a scraper, directly determining the thickness of a bean skin cake shape by using the amount of the rice pulp taken from the spoon, wherein the thickness can directly relate to the temperature duration, the maturity and the taste in a stove, then continuously heating the rice pulp with medium fire uniformly, easily pasting the rice pulp with excessive fire, enabling the bean skin with too small fire not to be smoothly lifted out of the pot, enabling strong fire with small fire to influence the forming and the maturity of the bean skin after being branded, and when the bean skin is branded, uniformly and continuously burning and heating firewood at the bottom of the pot by using the bottom and the edge of the pot, specially keeping the master of a fire control worker on the condition, and taking 11.5mL of ground pulp by placing the spoon once;
s5, taking out of the pot for cooling: the beancurd skin which is baked in the step S4 is placed on a bamboo rack or a net in a round cake shape for cooling, the requirement on the current climate temperature is very high, the storage time is short if the temperature is too cold, the natural cooling time is long if the temperature is too high, the beancurd skin which is baked in the step S4 becomes hard and is not sticky when the beancurd skin is cooled, and the optimal state is realized;
s6, cutting into strips and shreds: s5, rolling the cold beancurd sheets into a cylinder shape, cutting the beancurd sheets on a cutting plate into threads, wherein the width is specially designed, the cutting width can influence the natural airing time, and the finished beancurd sheets are greatly influenced when being cooked or fried or steamed, and the cold beancurd sheets are integrally wrapped by a plastic bag and are cut into 0.8cm threads by a knife in the morning;
s7, kneading, tearing and shaking: the cut bean curd skin is manually kneaded, and one root is independent, complete and non-adhesive, so that air drying is uniform in subsequent airing, and the bean curd skin is convenient to store. The non-adhesive bean curd skin roots are tasty and refreshing, and the bean curd skin tastes more chewy and tough after being kneaded up and down, left and right;
s8, airing; the cut bean curd skins start to shake and spread evenly in the morning when the sun comes out, the bean curd skins which are rolled out are pulled repeatedly manually, otherwise the bean curd skins are not easy to dry in the sun, and are not easy to boil and soften in the cooking process, and secondly, the bean curd skins are manually turned and dried at any time according to the change of the weather and temperature in the drying process, so that the bean curd skins are uniformly dried in the sun as much as possible, the bean curd skins are slowly dried from inside to outside, the sunlight is too strong, the taste is also influenced, therefore, the sun-drying process is a slow process of mild sunlight illumination and natural air drying, the outdoor sun-drying environment requirement is higher, the bean curd skins are easy to scatter and lose shape after being cooked by too high temperature, the outer layers of the bean curd skins are dried but the inner portions of the bean curd skins are still high in humidity, the air-drying time is longer due to too low temperature, and the bean curd skins are blown by natural sun, and are wet and well cooked without being chewed.
Comparative experiment
Processing enterprises at a certain time respectively prepare three groups of bean curd skins by adopting the preparation method of the embodiment 1-3 of the invention, the three groups of bean curd skins are respectively marked as an A group, a B group and a C group, the bean curd skins of the same type in the market are selected and marked as a D group, then the thicknesses of the four groups of bean curd skins of the A group, the B group, the C group and the D group are respectively detected by measuring equipment, the maximum thickness values are respectively recorded, the average thickness value is calculated, the four groups of bean curd skins are cooked, the taste evaluation is reduced, and the experimental results are shown in table 1.
Table 1 comparative experimental data table
As can be seen from Table 1, the thickness of the three groups of skins produced by the manufacturing process of examples 1 to 3 of the present invention is significantly thinner than that of the skins on the market, the mouthfeel is better, and the thickness of the soybean hull prepared by the preparation process of the embodiment 1 is the thinnest, so the embodiment 1 is the best proposal, therefore, the invention can realize that the thickness of the tofu skin can be made thinner by improving the making process of the tofu skin, well achieves the aim of making the thickness of the tofu skin more uniform by adopting the mode of smearing the soybean milk by the scraping plate, meanwhile, the bean curd skin is made by adopting high-quality rice and being matched with auxiliary materials of beans, corns and millet, so that the taste of the bean curd skin is improved, the tofu skin prepared by the invention is delicious in taste, rich in nutrition, good in cooking, high in nutrition value, and good in health preservation, and is beneficial to the health of eaters, so that the tofu skin is beneficial to popularization.
And those not described in detail in this specification are well within the skill of those in the art.
It is noted that, herein, relational terms such as first and second, and the like may be used solely to distinguish one entity or action from another entity or action without necessarily requiring or implying any actual such relationship or order between such entities or actions. Also, the terms "comprises," "comprising," or any other variation thereof, are intended to cover a non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements does not include only those elements but may include other elements not expressly listed or inherent to such process, method, article, or apparatus.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (8)
1. A thin and uniform skin health preserving tofu skin manufacturing process is characterized in that: the method specifically comprises the following steps:
s1, selecting high-quality rice: respectively selecting early rice, late rice, high-quality rice and glutinous rice, weighing and proportioning the early rice, the late rice and the high-quality rice, manually screening mung beans, soybeans, peas, millet, buckwheat, corns and sorghum rice, and then respectively weighing garlic, ginger and lotus root starch in required weight parts;
s2, soaking rice and coarse cereals: soaking the early rice, the late rice, the high-quality rice, the mung beans, the soybeans, the corns, the sorghum and the millet selected in the step S1 in clear water at a certain temperature for a corresponding time, wherein the types of the rice and the proportion of various coarse cereals added have strict requirements, and the taste of the rice is influenced to a greater or lesser extent;
s3, grinding: grinding the early rice, the late rice, the high-quality rice, the mung bean, the soybean, the corn, the sorghum and the millet which are soaked in the step S2 into pulp by adopting a stone mill turntable at a certain grinding disc gap interval, and grinding the soaked early rice, late rice, high-quality rice, mung bean, soybean, corn, sorghum and millet to be fine and smooth;
s4, ironing the beancurd sheets: placing a spoon, taking a certain volume of ground pulp, pouring the ground pulp on the surface of a pot, uniformly plastering rice pulp in the pot by using fan-shaped shells or a scraper blade, and then uniformly heating by continuous medium fire;
s5, taking out of the pot for cooling: s4, placing the baked bean curd skin in a round cake shape on a bamboo rack or a net for cooling, wherein the baked bean curd skin becomes hard and is not adhered after cooling, and the best state is achieved;
s6, cutting into strips and shreds: s5, rolling the cold bean curd skin into a cylinder shape, and placing the cylinder shape on a cutting plate for shredding;
s7, kneading, tearing and shaking: manually kneading the cut bean curd skin, wherein one root is independent and complete and does not adhere to the bean curd skin;
s8, airing; the cut bean curd skin starts to shake and spread evenly in the morning when the sun just comes out, the bean curd skin which is rolled out is pulled repeatedly manually, otherwise the bean curd skin is not easy to dry in the sun, and is not easy to boil and soften in the cooking process, and then the bean curd skin is manually turned over and dried at any time according to the change of the weather and the temperature in the drying process, so that the bean curd skin is uniformly dried in the sun as much as possible, and the bean curd skin is slowly dried from inside to outside.
2. The manufacturing process of the health preserving bean curd skin with thin and uniform skin according to claim 1, which is characterized in that: in the step S2, early season rice, late season rice, high quality rice, glutinous rice, mung bean, soybean, corn, sorghum rice, pea, millet and buckwheat are added and soaked according to a proportion, and then the mixture is fished up and cleaned with clear water, so that the rice film and coarse cereal coats are prevented from tainting the taste.
3. The manufacturing process of the health preserving bean curd skin with thin and uniform skin according to claim 1, which is characterized in that: the gap distance between the grinding discs of the stone mill refining in the step S3 is 0.8-1.6 mm.
4. The manufacturing process of the health preserving bean curd skin with thin and uniform skin according to claim 1, which is characterized in that: when the beancurd sheets are ironed in the step S4, the firewood at the bottom of the pot is uniformly and continuously burnt and heated at the bottom and the edge of the pot.
5. The manufacturing process of the health preserving bean curd skin with thin and uniform skin according to claim 1, which is characterized in that: the volume of the pulp refined by one spoon-placing in the step S4 is 6.8-11.5 mL.
6. The manufacturing process of the health preserving bean curd skin with thin and uniform skin according to claim 1, which is characterized in that: and integrally wrapping the cooled bean curd sheets in the step S6 with a plastic bag for a time in the morning, and cutting the bean curd sheets into filaments of 0.5-0.8cm by using a knife.
7. The manufacturing process of the health preserving bean curd skin with thin and uniform skin according to claim 1, which is characterized in that: the temperature of the soaking clear water in the step S2 is 20-36 ℃.
8. The manufacturing process of the health preserving bean curd skin with thin and uniform skin according to claim 1, which is characterized in that: the soaking time in the step S2 is 3-4 h.
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