CN115736189A - Food processing method based on bean product - Google Patents
Food processing method based on bean product Download PDFInfo
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- CN115736189A CN115736189A CN202211461176.8A CN202211461176A CN115736189A CN 115736189 A CN115736189 A CN 115736189A CN 202211461176 A CN202211461176 A CN 202211461176A CN 115736189 A CN115736189 A CN 115736189A
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Abstract
The embodiment of the specification discloses a food processing method based on a bean product. The scheme can comprise the following steps: selecting black beans with the production place of northern Shaanxi as raw materials; carrying out peeling, bean soaking and grinding treatment on the black beans to obtain bean paste; separating soybean paste into soybean milk and soybean residue to obtain soybean milk; boiling the soybean milk, curdling, coagulating and crouching to obtain bean curd jelly gel; filling the tofu pudding gel into a mold, and pressing and desizing to obtain a finished product of tofu; cutting the finished bean curd into blocks; frying the bean curd blocks to obtain fried bean curd blocks; carrying out opening treatment on the fried bean curd blocks to obtain bean curd blocks with openings; filling the prepared stuffing into the bean curd block with the opening. The problems that the existing bean curd food is single and is less for user groups are solved. Different fillings are filled in the bean curd so that the bean curd food can have various selectable tastes, and the eating requirements of different users can be met.
Description
Technical Field
The application relates to the technical field of food manufacturing, in particular to a food processing method based on bean products.
Background
With the development of the network, various kinds of net red foods emerge endlessly, but the net red foods taking bean curd as a raw material are few, and the taste of the foods taking bean curd as a raw material on the market is single. Therefore, the instant bean curd food which is suitable for people of all ages and has a plurality of tastes and takes bean curd as a raw material is prepared by the invention.
Disclosure of Invention
The embodiment of the specification provides a food processing method based on bean products, and aims to solve the problems that existing foods taking bean curd as a raw material are few and taste is single.
In order to solve the above technical problem, the embodiments of the present specification are implemented as follows:
the food processing method based on the bean product provided by the embodiment of the specification can comprise the following steps:
selecting black beans with the production place of northern Shaanxi as raw materials;
carrying out peeling, bean soaking and grinding treatment on the black beans to obtain bean paste;
carrying out pulp-residue separation on the soybean paste to obtain soybean milk;
boiling the soybean milk, curdling, coagulating and jellied bean curd to obtain bean curd jelly;
filling the beancurd jelly gel into a mold, and pressing and desizing to obtain finished beancurd;
cutting the finished bean curd into blocks;
frying the bean curd blocks to obtain fried bean curd blocks;
opening the fried bean curd blocks to obtain bean curd blocks with openings;
and filling the prepared stuffing into the bean curd block with the opening.
Optionally, in the embodiment of the present specification, the coagulating the soy milk may specifically include:
adopting acid pulp with pH value of 6.0-6.5, which is obtained by fermenting free juice of soybean milk produced in previous cycle of bean curd production every other day, as coagulant, gradually mixing with fresh hot soybean milk at 80 deg.C, and completing all the curdling procedures within 10 min.
Optionally, in the embodiment of the present description, the molding of the tofu pudding gel may specifically include:
uniformly spreading water-cored gauze in a die cavity cleaned by using slurry;
uniformly placing the tofu pudding gel in the mold cavity;
completely wrapping the water core gauze by the soybean gel, and performing pulp squeezing treatment and kneading treatment on the core gauze;
and covering the treated totally wrapped tofu pudding gel with a pulp-draining extrusion plate.
Optionally, in the embodiment of the present specification, the pressing and desizing of the mold-filled tofu pudding gel may specifically include:
and (3) desizing the extrusion and draining template by respectively adopting 30g, 60g and 90g of pressure tops or pressed stones with different pressures, discharging free water, uncovering the extrusion and draining template after each pressing for leveling treatment, wherein the pressing time is 5-10 minutes each time, the pressing time interval is 3-5 minutes each time, the pressing and desizing are carried out until no water is drained from a die groove, and the water recognition rate of the formed bean curd reaches 70-75%.
Optionally, the cutting of the finished bean curd in the embodiments of the present specification may specifically include:
putting the finished bean curd into a mold with the length of 80CM, the width of 30CM and the height of 20CM; gaps with the same width as the mold are arranged on two corresponding sides of the mold every 5 centimeters; the gap is used for inserting a sharp steel sheet with the length of 90CM and the width of 30CM to cut the height of the finished bean curd;
adopting a pressing cover to cut the processed finished bean curd into blocks; the pressing cover is 80CM long, 30CM wide and 20CM high; the interior of the pressing cover is provided with N steel sheet lattices with the length of 5CM, the width of 5CM and the height of 20 CM.
Optionally, the frying of the bean curd blocks in the embodiment of the present specification may specifically include:
frying the bean curd blocks by adopting mixed oil with the oil temperature of 120 ℃; the mixed oil comprises 80% of sunflower oil and 20% of linseed oil; the frying time is at least 8 minutes.
Optionally, in this embodiment of the present description, the opening treatment of the fried bean curd block specifically may include:
putting the fried bean curd blocks into a tray with small checks with the side length of 5 CM; opening the bean curd blocks in the tray by using an opening machine; the opening machine is a steel sheet with N transverse sharp blades of 3CM length and 5CM height; the transverse sharp blades are transversely spaced at 2CM intervals and longitudinally spaced at 5CM intervals.
Optionally, after the prepared filling is filled into the bean curd block with the opening in the embodiment of the present specification, the method may further include:
and processing the opened side of the bean curd to enable the bean curd to be flat.
Optionally, after the filling of the bean curd blocks in the embodiment of the present specification is completed, the method may further include:
and carrying out vacuum packaging on the filled bean curd blocks with the openings.
Embodiments of the present disclosure also provide a soy product-based food product, which may include: fried bean curd and stuffing with openings; wherein,
the stuffing is arranged inside the fried bean curd with the opening;
the fried bean curd with the opening is obtained by frying bean curd blocks and then opening the fried bean curd blocks.
At least one embodiment of the present description can achieve the following advantageous effects: frying the bean curd blocks to obtain fried bean curd blocks; opening the fried bean curd blocks to obtain bean curd blocks with openings; and filling the prepared stuffing into the bean curd blocks with the openings. The bean curd food with different tastes is made according to different fillings, so that the types of the tastes which can be selected by the bean curd food are diversified, and different taste requirements of all age groups can be met.
Drawings
In order to more clearly illustrate the embodiments of the present specification or the technical solutions in the prior art, the drawings used in the description of the embodiments or the prior art will be briefly described below, it is obvious that the drawings in the description below are only some embodiments described in the present application, and for those skilled in the art, other drawings may be obtained according to the drawings without creative efforts.
FIG. 1 is a schematic diagram of a finished soy-based food product provided in an embodiment of the present disclosure;
fig. 2 is a schematic flow chart of a method for processing a food based on a bean product according to an embodiment of the present disclosure.
FIG. 3 is a schematic diagram of a portion of the mechanism of a dicing machine provided in an embodiment of the present description;
fig. 4 is a schematic diagram of a partial structure of an opening machine provided in an embodiment of the present specification.
Detailed Description
To make the objects, technical solutions and advantages of one or more embodiments of the present disclosure more apparent, the technical solutions of one or more embodiments of the present disclosure will be clearly and completely described below with reference to specific embodiments of the present disclosure and the accompanying drawings. It is to be understood that the embodiments described are only a few embodiments of the present specification, and not all 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 one or more embodiments of the present specification.
The technical solutions provided by the embodiments of the present description are described in detail below with reference to the accompanying drawings.
With the development of networks, various kinds of net red foods emerge endlessly, but the number of net red foods taking bean curd as a raw material is small, and the taste of foods taking bean curd as a raw material on the market is single and not many.
In order to solve the defects in the prior art, the scheme provides the following embodiments:
fig. 1 is a schematic diagram of a finished bean product-based food product provided in an embodiment of the present specification. As shown in fig. 1, the schematic diagram of the finished product includes: fried bean curd block 1 and opening 2 on the bean curd block. The fried bean curd block 1 contains stuffing which is filled through an opening 2 on the bean curd block.
Next, a method for processing a food based on a bean product provided in the embodiments of the present specification will be specifically described with reference to the accompanying drawings:
fig. 2 is a schematic flow chart of a method for processing a food based on a bean product according to an embodiment of the present disclosure. As shown in fig. 2, the process may include the following steps:
step 202: selecting black beans with the production place of northern Shaanxi as raw materials.
In practical application, high-quality black beans produced by loess of Shaanxi province are selected as raw materials, the high-quality black beans are screened, subjected to stone removal and impurity removal, stored in a ventilation and drying environment, the moisture content is kept to be less than or equal to 14%, and the black beans are free of mildew and insect damage.
Step 204: and (3) carrying out peeling, bean soaking and pulping on the black beans to obtain the bean paste.
In practical application, when black beans are peeled, the black bean skins and the skin surfaces are removed by using a peeling machine to obtain the soybean milk, so that the soybean milk is clean and has no bean skin residues. The actually obtained soy bean is about 85% of the mass of black beans.
When the soya bean milk is soaked, elm yang spring water or clean water without impurities is introduced according to the following ratio: the soybean is soaked in the soybean according to the proportion of 100 to 15, the water temperature is controlled to be 20 to 25 ℃, the soybean is soaked for 6 to 8 hours in summer, and the soybean is soaked for 8 to 10 hours in winter. Until the soaked bean curd is full, moderate in hardness and slightly elastic, the nail can be cut, and the soaked water is clear and not turbid, so that the soaked high-quality bean curd is obtained.
Grinding the soaked bean curd with soaking water to obtain bean curd, wherein the bean curd is uniform in water ratio, properly adding water to clear the chamber, colloid-grinding for two to three times, and crushing the bean curd into bean curd, so that the bean curd is fine like mud, proper in thickness, not coarse and not bad, uniform in color, free of particle bodies and free of granular sensation.
Step 206: and carrying out pulp-residue separation on the soybean paste to obtain the soybean milk.
In practical application, the soybean paste can be subjected to centrifugal filtration or filter pressing by using a sieve with 80-100 meshes, so that the soybean milk is separated from the soybean dregs, water is properly controlled until the soybean milk does not wrap the dregs and the dregs do not drip, wherein the filter bag or the sieve is cleaned in time and kept clean, and filter residues are removed.
Step 208: and (3) performing boiling, curdling and coagulating, and jellied bean curd treatment on the soybean milk to obtain the tofu pudding gel.
In practical application, when the soybean milk is boiled, the soybean milk needs to be poured into a pot in time for boiling so as to prevent the soybean milk from being oxidized, discolored and changed in taste. The weight of the soybean milk is uniform, the concentration of the soybean milk is adjusted to be about 8.5 degrees of Baume degree, and the soybean milk is boiled to reach the temperature of 97-100 ℃. The soybean milk is boiled quickly and in short time, the boiling time is controlled within 15 minutes generally, and the boiling time is controlled to be three times and three falls to eliminate floating foam, the boiling soybean milk is taken out of a pot in time, the soybean milk is not taken out while raw soybean milk is mixed, the mixed raw soybean milk is easy to deteriorate, and the soybean milk is not turned into bean curd. Curdling and coagulating the boiled soybean milk, standing the curdled soybean milk for 20-25 minutes, allowing a large amount of soybean milk gel to gather after curdled soybean milk, draining off the soybean milk successively, using a spoon to core the curd while curdled soybean milk, the beancurd jelly aggregates with stable and fresh tissue structure, white and moist color, uniform package pulp and sufficient beany flavor are formed to the maximum extent, the temperature of the squatting pan is controlled to be between 30 and 60 ℃, and a large amount of juice overflows.
Step 210: and filling the beancurd jelly gel into a mold, and pressing and desizing to obtain the finished product beancurd.
In practical application, the beancurd jelly gel obtained after the jellied bean curd is squatted is subjected to die filling, a pressure top or a pressure stone is adopted to extrude a slurry draining template after the die filling, and the slurry is removed and formed to obtain the finished product beancurd.
Step 212: and cutting the finished bean curd into blocks.
In the embodiment of the specification, a special dicing machine can be adopted to dice the bean curd to obtain the bean curd blocks with uniform size and complete dicing. In practical applications, the used bean curd may be made by itself or obtained from external sources, and is not particularly limited herein.
Step 214: and frying the bean curd blocks to obtain the fried bean curd blocks.
Step 216: and opening the fried bean curd blocks to obtain the bean curd blocks with openings.
Step 218: and filling the prepared stuffing into the bean curd block with the opening.
In practical application, at least one of bean paste, sugar, meat stuffing, nuts, finished vegetables, snail powder, and/or jam can be filled into the bean curd, wherein the meat stuffing can be cooked or cooked vegetarian stuffing, the finished vegetables can be home-made dishes or dishes of other categories, and because teenagers may like some foods with heavier tastes, heavy foods such as the snail powder, the durian sauce and the like can be put into the bean curd, or only the bean curd is opened, and the bean curd is not filled. The filling material is not limited in particular, and the user can select the filling material according to the preference of the user. But will not be filled with food that is comparable to tofu, such as: spinach, wild rice stem, honey, bamboo shoot, persimmon and the like.
It should be understood that the order of some steps in the method described in one or more embodiments of the present disclosure may be interchanged according to actual needs, or some steps may be omitted or deleted.
The method in FIG. 2 is implemented by selecting black beans with the production place of Shanxi province as raw materials; carrying out peeling, bean soaking and grinding treatment on the black beans to obtain bean paste; separating soybean paste into soybean milk and soybean residue to obtain soybean milk; boiling the soybean milk, curdling, coagulating and crouching to obtain bean curd jelly gel; filling the jellied bean curd into a mold, and pressing and desizing to obtain a finished product of bean curd; cutting the finished bean curd into blocks; frying the bean curd blocks to obtain fried bean curd blocks; opening the fried bean curd blocks to obtain bean curd blocks with openings; the prepared stuffing is filled into the bean curd blocks with the openings, and bean curd foods with various tastes are finally prepared to meet the taste requirements of different users.
Based on the method of fig. 2, some specific embodiments of the method are also provided in the examples of this specification, which are described below.
Optionally, in the embodiment of the present specification, the coagulating the soy milk may specifically include:
adopting acid pulp with pH value of 6.0-6.5, which is prepared by fermenting the free juice of soybean milk produced in the previous cycle of bean curd production every other day, as a coagulant, gradually mixing with the newly prepared hot soybean milk at 80 ℃ in a cold and hot manner, and completing all the coagulation working procedures within 10 minutes.
In practical application, curdling and solidifying are the most important step in the bean curd making process. In the embodiment, the sour pulp prepared by fermenting the free juice of the newly-produced soybean milk in the previous soybean milk production cycle every other day is selected as a coagulating raw material, the most suitable pH value of the coagulated soybean milk of the sour pulp is 6.0-6.5, the sour pulp is gradually mixed with the newly-prepared hot soybean milk in a cold and hot manner, the hot soybean milk is slowly stirred and rolled up and down, a ladle spoon is used for uniformly stirring and raking, the concentration of the mixed soybean milk is moderate and is from little to many, the soybean curd protein gel is formed, and the soybean curd jelly are formed by focusing. When the brine is solidified, the acid pulp is added after the brine is raked, and the flow of the brine is increased first and then decreased. The raking is performed firstly and then slowly while raking and discharging brine, when the brain flower in the cylinder is 50%, the raking is slowed down, and the flow of the brine is correspondingly reduced. Stopping feeding bittern when the encephalopathy appears 80%, and stopping raking when the encephalopathy swims slowly and sinks and the density of the encephalopathy is uniform. The actions of beating brine and stopping raking are stable and stable, and the cylinder is prevented from rotating. After stopping harrowing, the cerebrum gradually sinks, and brine is dripped. Wherein, the brain without spot marks is tender and thin, the tender brain should be timely added with brine and beaten to prevent squeezing and sticking, and the sour pulp is dripped on the brain surface after the raking is stopped, and the spot marks are formed. The temperature of the hot pulp is about 80 ℃ during the curdling, and the concentration is 11-12 degrees (measured by the milk juice at 20 ℃). The temperature of the semi-dehydrated bean product is controlled between 85 ℃ and 90 ℃, the concentration is 9-10 ℃, the whole curdling process is completed within 10 minutes, the curdling solidification process is not too quick, but the time is not too long, and the curdling solidification process can generate mixed bacteria and generate peculiar smell after being a little long time.
In the embodiment of the present description, the molding of the tofu pudding gel may specifically include:
uniformly spreading water-cored gauze in a die cavity cleaned by using slurry;
uniformly placing the tofu pudding gel in the mold cavity;
completely wrapping the water core gauze by the soybean gel, and performing pulp squeezing treatment and kneading treatment on the core gauze;
and covering the treated totally wrapped tofu pudding gel with a pulp-draining extrusion plate.
In practice, the cavity may be cleaned with slurry during filling of the jellied bean curd, the entire piece of core tissue gauze may be covered and spread evenly against the grooved plate without wrinkles or gaps. The beancurd jelly which is subjected to curdling and squatting is scooped into the die cavity, the beancurd jelly is evenly filled, the gauze is tightened around, the package is gathered to be tight, the jelly flow is avoided, the effect that the jelly in the vat is stably unbroken is achieved, the gauze is properly pulled by hands to carry out the pulping and the kneading, the draining die cavity is filled evenly, and the squeezed package is full. The transfer operation needs to be light, slow, soft and jerky, so that the caking tissue of the partially formed bean curd is prevented from being damaged, the tissue of the finished bean curd is ensured to be uniform and fine, and the coating pulp is sufficient and uniform. And (4) tightening the upper reserved gauze edge from the periphery, completely wrapping the upper surface of the bean curd, and covering a pulp-draining extrusion plate. The size of the die slot frame can be 80CM in length, 30CM in width and 22CM in height, and the length and the width of the slot plate can be respectively increased by 10CM, so that manual operation is facilitated.
In the embodiment of the present specification, the pressing and desizing of the mold-filled tofu pudding gel may specifically include:
respectively adopting pressure tops or pressed stone extrusion and drainage templates with different pressures of 30g, 60g and 90g for desizing, discharging free water, uncovering the extrusion and drainage templates after each pressing for carrying out leveling treatment, wherein the pressing time is 5-10 minutes each time, the pressing time interval is 3-5 minutes each time, the pressing and desizing are carried out until no water is drained from a die slot, and the positive water rate of the formed bean curd reaches 70-75%.
In practical application, a pressure top or a pressing stone is adopted to extrude a slurry draining template during pressing and desizing to carry out desizing and forming. The squeezing and desizing can be carried out in three stages by using 30kg, 60kg and 90kg of pressure tops or pressing stones respectively, free water is discharged, the squeezing and desizing templates need to be opened to tighten and arrange the squeezing bags after each pressing from light to heavy, and the interval time of each pressing can be 3-5 minutes. Each squeezing time can be as long as 5-10 minutes until the die cavity does not drain water. The water absorption rate of the finally formed bean curd reaches 70 to 75 percent, the four corners are full, and the blocks are complete. The final bean curd finished product can meet the requirements of thin skin, bright yellow color, bones and meat, four-edge boundary lines, fine and smooth stubble, toughness in soft middle and soft, proper old and soft, and delicious taste.
In the embodiment of the present specification, the cutting of the finished bean curd may specifically include:
putting the finished bean curd into a mold with the length of 80CM, the width of 30CM and the height of 20CM; gaps with the same width as the mold are formed on two corresponding sides of the mold every 5 centimeters; the gap is used for inserting a sharp steel sheet with the length of 90CM and the width of 30CM to cut the height of the finished bean curd;
adopting a pressing cover to cut the processed finished bean curd into blocks; the length of the pressing cover is 80CM, the width of the pressing cover is 30CM, and the height of the pressing cover is 20CM; the interior of the pressing cover is provided with N steel sheet lattices with the length of 5CM, the width of 5CM and the height of 20 CM.
In practical application, a special dicing machine is adopted to perform batch dicing treatment on the bean curd blocks, so that the time of the whole manufacturing process is greatly saved. Fig. 3 is a schematic diagram of a part of a mechanism of a dicing machine provided in an embodiment of the present specification. As shown in fig. 3, the dicer may mainly include a mold 31 for placing bean curd and a bottom view 32 of a press cover. Wherein one side of the mold 31 for placing bean curd has the slits 310 with the same width, and the same position of the other side corresponding to the side also has the slits with the same width, i.e. the same position of the opposite two sides of the mold has the slits with the same width, and the steel sheet can cut the height of the finished bean curd through the slits 310 with the same width. After cutting the bean curd height, the steel sheet may be drawn out of the equal width slit 310. After the steel sheet is drawn out, the pressing cover can be controlled by the mechanical arm to press the bean curd downwards, and the bean curd is cut into blocks by small lattices with the length, width and height of 5CM and 20CM, so that the bean curd blocks with complete shapes and uniform sizes are obtained. The size of the mould and the pressing cover is 80CM long, 30CM wide and 20CM high, but the pressing cover can be replaced by other sizes, wherein the pressing cover can be detached, and bean curd blocks with different sizes can be obtained by replacing the pressing cover and the mould. The size of the bean curd block is not particularly limited herein.
The frying of the bean curd block in the embodiment of the present specification may specifically include:
frying the bean curd blocks by adopting mixed oil with the oil temperature of 120 ℃; the mixed oil comprises 80% of sunflower oil and 20% of linseed oil; the frying time is at least 8 minutes.
In practical application, if the oil temperature of the fried bean curd is lower than 120 ℃, the frying time needs to be prolonged, the fried bean curd has poor taste and mouthfeel, and the efficiency is low; the oil temperature should not be too high, for example: the oil temperature is set to 180 ℃, so the bean curd becomes burnt immediately after being put into the pot. If the frying time is less than 8 minutes, the fried bean curd is not easy to form and is fragile; the frying time is not suitable to be too long, such as: the fried bean curd is fried at 120 deg.C for 15 min, and has poor taste and may even be burnt. The bean curd is fried in a pot at 120 deg.C for 10 min, and the fried bean curd has good taste and is not easy to break.
In the embodiment of the specification, the mixed oil containing 80% of sunflower oil and 20% of linseed oil can be used for frying the bean curd, and the bean curd fried by the mixed oil in the proportion has better mouthfeel and taste. In practical application, vegetable oil can be used for frying the bean curd, and animal oil can also be used for frying the bean curd, and the bean curd fried by the vegetable oil has better mouthfeel compared with the bean curd fried by the animal oil. The type and proportion of the oil used are not limited in detail, and the user can select the oil according to his preference.
After the bean curd is fried, in the embodiment of the present specification, the opening treatment of the fried bean curd block may specifically include:
putting the fried bean curd blocks into a tray with small checks with the side length of 5 CM; opening the bean curd blocks in the tray by using an opening machine; the tapping machine is a steel sheet with N transverse sharp blades of length 3CM and height 5 CM; the transverse sharp blades are transversely spaced at 2CM intervals and longitudinally spaced at 5CM intervals.
Fig. 4 is a schematic diagram of a partial structure of an opening machine provided in an embodiment of the present specification. Opening machine as shown in fig. 4, it may mainly comprise a bottom view 41 of the opening machine for opening and a tray 42 for placing the fried pieces of bean curd, the fried pieces of bean curd are flatly placed in the tray 42, and the opening machine 41 is controlled by a robot arm to be pressed downward so that the bean curd in the tray 42 can be opened by a sharp blade provided on the opening machine. The bean curd opening device can be used for opening bean curd in batches, and the opening efficiency is improved. The opening machine may be a machine having a small lattice and including a blade, or may be a machine having only a blade, and is not particularly limited herein. The size of the blades is generally 3CM long and 5CM high, the transverse interval between the blades is 2CM, the longitudinal interval is 5CM, and the specific selected blade size and blade interval distance can be selected according to the size of the bean curd blocks to disassemble and replace the opening machine. The bean curd opening can also be formed by removing partial bean curd from one side of the bean curd to obtain bean curd blocks with openings in the missing part of the bean curd, so that the openings of the bean curd blocks can be filled with stuffing. As to which opening method is used, specifically, it is possible to select the opening method according to the fried state of the bean curd block, for example, if the fried bean curd is relatively full, it is possible to select the opening method for removing a part of the bean curd on one side of the bean curd block. If the fried bean curd is more loose, the opening can be made in another way in the embodiment; the selection may be performed according to personal wishes of the user, and is not limited specifically herein.
In the embodiment of the present specification, after the prepared stuffing is filled into the bean curd block with the opening, the method may further include:
and processing the opened side of the bean curd to enable the bean curd to be flat.
In practical applications, when filling, the filling may be too much, so that the partially filled filling overflows the bean curd block, and the bean curd block becomes uneven. If the overflowing stuffing is too much, scraping the overflowing stuffing on one side of the bean curd opening by using a scraper so as to enable the bean curd blocks to be flat; if the overflowing stuffing is less, the stuffing can be lightly pressed, and the scraping treatment can also be carried out, so that the bean curd blocks become flat.
After filling the bean curd block with the stuffing, the embodiments of the present specification may further include:
and carrying out vacuum packaging on the filled bean curd blocks with the openings.
In practical application, the bean curd block filled with the stuffing can be subjected to vacuum packaging, the shelf life of the bean curd food can be prolonged, the completely packaged bean curd food can be sold everywhere, the defects of few types and single taste of the bean curd food in the market are overcome, and meanwhile, the bean curd block is convenient and direct to eat.
Embodiments of the present disclosure also provide a soy product-based food product, which may include: fried bean curd and stuffing with openings; wherein,
the stuffing is arranged inside the fried bean curd with the opening;
the fried bean curd with the opening is obtained by frying bean curd blocks and then opening the fried bean curd.
The above description is only an example of the present application and is not intended to limit the present application. Various modifications and changes may occur to those skilled in the art to which the present application pertains. Any modification, equivalent replacement, improvement or the like made within the spirit and principle of the present application shall be included in the scope of the claims of the present application.
Claims (10)
1. A method for processing food based on bean products, which is characterized by comprising the following steps:
selecting black beans with the production place of northern Shaanxi as raw materials;
carrying out peeling, bean soaking and grinding treatment on the black beans to obtain bean paste;
carrying out pulp-residue separation on the soybean paste to obtain soybean milk;
boiling the soybean milk, curdling, coagulating and jellied bean curd to obtain bean curd jelly;
filling the beancurd jelly gel into a mold, and pressing and desizing to obtain finished beancurd;
cutting the finished bean curd into blocks;
frying the bean curd blocks to obtain fried bean curd blocks;
carrying out opening treatment on the fried bean curd blocks to obtain bean curd blocks with openings;
and filling the prepared stuffing into the bean curd block with the opening.
2. The method according to claim 1, wherein the curdling and coagulating the soy milk comprises:
adopting acid pulp with pH value of 6.0-6.5, which is obtained by fermenting free juice of soybean milk produced in previous cycle of bean curd production every other day, as coagulant, gradually mixing with fresh hot soybean milk at 80 deg.C, and completing all the curdling procedures within 10 min.
3. The method according to claim 1, wherein the molding of the tofu pudding gel comprises:
uniformly spreading water-cored gauze in a die cavity cleaned by serous fluid;
uniformly placing the tofu pudding gel in the mold cavity;
completely wrapping the bean curd with the water-cored gauze, and performing pulping and kneading treatment;
and covering the treated totally wrapped tofu pudding gel with a pulp-draining extrusion plate.
4. The method of claim 1, wherein the compression desizing of the molded tofu pudding gel comprises:
respectively adopting pressure tops or pressed stone extrusion and drainage templates with different pressures of 30g, 60g and 90g for desizing, discharging free water, uncovering the extrusion and drainage templates after each pressing for carrying out leveling treatment, wherein the pressing time is 5-10 minutes each time, the pressing time interval is 3-5 minutes each time, the pressing and desizing are carried out until no water is drained from a die slot, and the positive water rate of the formed bean curd reaches 70-75%.
5. The method according to claim 1, wherein the dicing of the finished tofu specifically comprises:
putting the finished bean curd into a mold with the length of 80CM, the width of 30CM and the height of 20CM; gaps with the same width as the mold are arranged on two corresponding sides of the mold every 5 centimeters; the gap is used for inserting a sharp steel sheet with the length of 90CM and the width of 30CM to cut the height of the finished bean curd;
adopting a pressing cover to cut the processed finished bean curd into blocks; the length of the pressing cover is 80CM, the width of the pressing cover is 30CM, and the height of the pressing cover is 20CM; the interior of the pressing cover is provided with N steel sheet lattices with the length of 5CM, the width of 5CM and the height of 20 CM.
6. The method according to claim 1, wherein frying the pieces of bean curd comprises:
frying the bean curd blocks by adopting mixed oil with the oil temperature of 120 ℃; the mixed oil comprises 80% of sunflower oil and 20% of linseed oil; the frying time is at least 8 minutes.
7. The method according to claim 1, wherein the opening treatment of the fried bean curd block comprises:
putting the fried bean curd blocks into a tray with small checks with the side length of 5 CM; opening the bean curd blocks in the tray by using an opening machine; the tapping machine is a steel sheet with N transverse sharp blades of length 3CM and height 5 CM; the transverse sharp blades are transversely spaced at 2CM intervals and longitudinally spaced at 5CM intervals.
8. The method of claim 1, wherein after said filling the prepared filling into said piece of bean curd having an opening, further comprising:
and processing one side of the opening of the bean curd to enable the bean curd to be flat.
9. The method of claim 1, further comprising:
and carrying out vacuum packaging on the filled bean curd blocks with the openings.
10. A soy-based food product, comprising: fried bean curd and stuffing with openings; wherein,
the stuffing is arranged inside the fried bean curd with the opening;
the fried bean curd with the opening is obtained by frying bean curd blocks and then opening the fried bean curd.
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| CN116349836A (en) * | 2023-04-03 | 2023-06-30 | 淳鼎汇供应链管理(北京)有限公司 | Popcorn crisp tofu pudding and preparation method thereof |
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