CN116326727A - Alkaline dried bean curd and preparation process thereof - Google Patents
Alkaline dried bean curd and preparation process thereof Download PDFInfo
- Publication number
- CN116326727A CN116326727A CN202310279216.5A CN202310279216A CN116326727A CN 116326727 A CN116326727 A CN 116326727A CN 202310279216 A CN202310279216 A CN 202310279216A CN 116326727 A CN116326727 A CN 116326727A
- Authority
- CN
- China
- Prior art keywords
- bean curd
- alkaline
- dried bean
- dried
- bean
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000013527 bean curd Nutrition 0.000 title claims abstract description 92
- 238000002360 preparation method Methods 0.000 title claims abstract description 22
- 244000068988 Glycine max Species 0.000 claims abstract description 57
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 57
- 239000003513 alkali Substances 0.000 claims abstract description 31
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 22
- 239000000701 coagulant Substances 0.000 claims abstract description 13
- 238000000034 method Methods 0.000 claims abstract description 12
- 238000004519 manufacturing process Methods 0.000 claims abstract description 7
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 44
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 44
- 235000013336 milk Nutrition 0.000 claims description 25
- 239000008267 milk Substances 0.000 claims description 25
- 210000004080 milk Anatomy 0.000 claims description 25
- 235000015110 jellies Nutrition 0.000 claims description 21
- 239000008274 jelly Substances 0.000 claims description 21
- 239000002893 slag Substances 0.000 claims description 15
- 238000003756 stirring Methods 0.000 claims description 15
- 238000002791 soaking Methods 0.000 claims description 14
- 238000009835 boiling Methods 0.000 claims description 11
- 239000000843 powder Substances 0.000 claims description 11
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 claims description 10
- OSGAYBCDTDRGGQ-UHFFFAOYSA-L calcium sulfate Chemical compound [Ca+2].[O-]S([O-])(=O)=O OSGAYBCDTDRGGQ-UHFFFAOYSA-L 0.000 claims description 10
- 238000000227 grinding Methods 0.000 claims description 10
- 238000003825 pressing Methods 0.000 claims description 9
- 238000001914 filtration Methods 0.000 claims description 6
- 150000003839 salts Chemical class 0.000 claims description 6
- 239000002253 acid Substances 0.000 claims description 5
- 238000005520 cutting process Methods 0.000 claims description 5
- 238000001035 drying Methods 0.000 claims description 5
- 239000012467 final product Substances 0.000 claims description 5
- 238000010438 heat treatment Methods 0.000 claims description 5
- 210000001161 mammalian embryo Anatomy 0.000 claims description 5
- 238000007493 shaping process Methods 0.000 claims description 5
- 229910000029 sodium carbonate Inorganic materials 0.000 claims description 5
- 238000005406 washing Methods 0.000 claims description 5
- 210000004556 brain Anatomy 0.000 claims description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 6
- 235000019634 flavors Nutrition 0.000 abstract description 6
- 102000004169 proteins and genes Human genes 0.000 abstract description 4
- 108090000623 proteins and genes Proteins 0.000 abstract description 4
- 150000001413 amino acids Chemical class 0.000 abstract description 3
- 235000013305 food Nutrition 0.000 abstract description 3
- 238000010411 cooking Methods 0.000 abstract description 2
- 238000010009 beating Methods 0.000 abstract 1
- 230000001112 coagulating effect Effects 0.000 abstract 1
- 239000000047 product Substances 0.000 description 8
- 239000004278 EU approved seasoning Substances 0.000 description 4
- 235000011194 food seasoning agent Nutrition 0.000 description 4
- 239000007787 solid Substances 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 235000002566 Capsicum Nutrition 0.000 description 2
- 240000004160 Capsicum annuum Species 0.000 description 2
- 240000006927 Foeniculum vulgare Species 0.000 description 2
- 235000004204 Foeniculum vulgare Nutrition 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 239000006002 Pepper Substances 0.000 description 2
- 235000016761 Piper aduncum Nutrition 0.000 description 2
- 235000017804 Piper guineense Nutrition 0.000 description 2
- 244000203593 Piper nigrum Species 0.000 description 2
- 235000008184 Piper nigrum Nutrition 0.000 description 2
- 239000012267 brine Substances 0.000 description 2
- 238000007598 dipping method Methods 0.000 description 2
- 239000003925 fat Substances 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000004537 pulping Methods 0.000 description 2
- 239000002002 slurry Substances 0.000 description 2
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 description 2
- 235000013599 spices Nutrition 0.000 description 2
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 244000223760 Cinnamomum zeylanicum Species 0.000 description 1
- 240000007232 Illicium verum Species 0.000 description 1
- 235000008227 Illicium verum Nutrition 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 240000004760 Pimpinella anisum Species 0.000 description 1
- 235000012550 Pimpinella anisum Nutrition 0.000 description 1
- 244000273928 Zingiber officinale Species 0.000 description 1
- 235000006886 Zingiber officinale Nutrition 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 239000003610 charcoal Substances 0.000 description 1
- 235000017803 cinnamon Nutrition 0.000 description 1
- 239000008157 edible vegetable oil Substances 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000008397 ginger Nutrition 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 230000005923 long-lasting effect Effects 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
Images
Classifications
-
- 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
-
- 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
- Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
- Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
- Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
- Y02P60/87—Re-use of by-products of food processing for fodder production
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
The invention discloses alkaline dried bean curd and a preparation process thereof, and relates to the technical field of food processing. Is prepared from soybean through immersing at 20-60 deg.C for 4-12 hr, immersing in water for 1/1-1/5, coagulating agent for 12-18%, beating at 85-100 deg.C, coagulating at 85-100 deg.C for 20-60min, and squeezing for 20-50g/m 2 Squeezing for 30-40min. The alkaline dried bean curd prepared by the method has high yield, is rich in protein and amino acid, is tender and smooth and has texture after being subjected to alkali addition tenderization treatment, and can be used for hot pot cooking or quick-frying. The product has unique flavor, tender texture, great market potential, simple process and convenient industrialized production.
Description
Technical Field
The invention relates to a food and a processing technology, in particular to alkaline dried bean curd and a preparation process thereof.
Background
One of the traditional bean products of the Han nationality is dried bean curd, which is a reprocessed product of bean curd. Salty, fragrant, hard, tough and long-lasting, and is a delicious food in each big vegetable in China. The dried bean curd is nutritious, contains abundant proteins, fats, carbohydrates, and various minerals such as calcium, phosphorus, and iron. 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, and is not easy to eat for a long time, and is known as vegetarian ham.
The traditional dried bean curd is marinated or fermented to improve flavor, and the dried bean curd (application number CN 202010300879.7) is prepared by adding solid seasonings such as fennel, chilli, cinnamon, star anise, pepper and the like into water to be decocted at high temperature to prepare spice brine, and then placing bean slices into the spice brine to be marinated at high temperature, so that the flavor of the solid seasonings is better immersed into the dried bean curd, the taste of a dried bean curd product is better improved, the use of solid seasonings with poor solubility in a mixing step is avoided, the consumption of edible oil is reduced, the fat content in the product is reduced, the greasy feeling of the product is weakened, the customer satisfaction is improved, and the market competitiveness of the product is improved; the application document with the publication number of CN109757567A discloses a preparation method of the marinated dried tofu, which comprises the steps of selecting materials, pulping, dipping, squeezing, alkali dipping, baking and the like. Meanwhile, the applicant also discloses a preparation method of the fermented hand-torn dried bean curd (CN 202011293514.2), wherein the coagulant used is prepared by naturally fermenting pressed bean curd or yellow serofluid drained from the dried bean curd into sour slurry, the yellow serofluid is naturally fermented into the sour slurry to prepare the dried bean curd, the pollution caused by preparing the dried bean curd by other chemical coagulants is avoided, the prepared dried bean curd is fine and smooth in taste, moderate in toughness, natural and pure in fragrance and unique in flavor, the dried bean curd is taken out and baked on charcoal fire when being eaten, the color of the dried bean curd is changed from grey to golden yellow, the dried bean curd is torn by hand after being examined, and the dried bean curd is eaten with the aid of spiced chilli powder, and the dried bean curd is pure in taste, crisp in skin and heart and soft in taste and is overflowed.
Disclosure of Invention
The invention aims at providing an alkaline dried bean curd and a preparation process thereof, wherein soybean is used as a raw material, and the alkaline dried bean curd is prepared by soaking, pulping, filtering, boiling, curdling, squeezing, molding, alkali adding and tenderizing and airing. The product has unique flavor, tender texture, great market potential, simple process and convenient industrialized production.
The invention adopts the following technical scheme to achieve the aim:
a preparation process of alkaline dried bean curd comprises the following steps:
and A, soaking: selecting 100 parts of full Qian bean No. 12 soybeans according to parts by weight, soaking the Qian bean No. 12 soybeans in 100-500 parts by weight of water for 4-12 hours at 20-60 ℃, and fishing out and washing to obtain wet soybeans;
grinding, filtering and boiling the pulp: grinding wet soybeans into slag, and separating the slag to obtain primary bean slag and primary soybean milk; adding 1-2 times of water into the primary bean dregs, uniformly stirring, separating the pulp and the dregs to obtain secondary bean dregs and secondary soybean milk, and repeating the above operations for 3-5 times; transferring the combined soybean milk into a jacketed kettle, heating to 90-100deg.C, boiling for 3-5min to obtain cooked soybean milk;
and C, grouting: transferring the cooked soybean milk prepared in the step B into a barrel, keeping the temperature at 85-100 ℃, adding 12-18% of coagulant under stirring, starting to separate out beancurd jelly, stopping stirring, squatting the brain for 10-20 min, and gradually separating the beancurd jelly from water to obtain beancurd jelly;
d, forming: c, pressing the beancurd jelly obtained in the stepThe degree of the mixture is 20-50g/m 2 Pressing for 30-40min, squeezing, shaping, making bean curd, and cutting into bean slices;
f, adding alkali for tenderization: taking out the white embryo of the dried bean curd pressed in the step D, and tenderizing by adopting edible alkali to obtain alkaline dried bean curd;
e, airing: and F, airing or drying the alkaline dried bean curd obtained in the step F to obtain a final product.
The variety of the soybean is Qian bean No. 12, and the number of the trial soybean 20180001 is checked.
The coagulant consists of 15-17% of acid pulp, 2-5% of calcium sulfate and the balance of water.
The edible alkali adopted for alkali-adding tenderization is sodium carbonate powder containing 3% -5% of salt.
The edible alkali in the step F is used in a manner that the bean slices obtained in the step D are wrapped and fully covered, and the edible alkali powder is removed after standing for 3-5 min.
An alkaline dried bean curd is prepared by the preparation process.
Compared with the prior art, the alkaline dried bean curd prepared by the process has high yield, is rich in protein and amino acid, is tender and smooth and has texture after being subjected to alkali addition tenderization treatment, and can be used for hot pot cooking or quick-frying. The product has unique flavor, tender texture, great market potential, simple process and convenient industrialized production.
Drawings
FIG. 1 is a flow chart of a preparation process of alkaline dried bean curd.
Detailed Description
The following describes the alkaline dried bean curd and the preparation process thereof with reference to the accompanying drawings and examples.
Example 1
A preparation process of alkaline dried bean curd comprises the following steps:
and A, soaking: selecting 100 parts of full Qian bean No. 12 soybeans according to parts by weight, soaking the Qian bean No. 12 soybeans in 300 parts by weight of water for 6 hours at a soaking temperature of 40 ℃, and fishing out and washing to obtain wet soybeans;
grinding, filtering and boiling the pulp: grinding wet soybeans into slag, and separating the slag to obtain primary bean slag and primary soybean milk; adding 2 times of water into the primary bean dregs, uniformly stirring, separating the pulp and the dreg to prepare secondary bean dregs and secondary soybean milk, and repeating the above operations for 3 times; transferring the combined soybean milk into a jacketed kettle, heating to 95deg.C, boiling for 5min to obtain cooked soybean milk;
and C, grouting: transferring the cooked soybean milk prepared in the step B into a barrel, keeping the temperature at 95 ℃, adding 16% coagulant under stirring, starting to separate out beancurd jelly, stopping stirring, squatting for 20min, and gradually separating the beancurd jelly from water to obtain beancurd jelly;
d, forming: c, obtaining the beancurd jelly with the squeezing strength of 35g/m 2 Pressing for 40min, squeezing, shaping, making bean curd, and cutting into bean slices;
f, adding alkali for tenderization: taking out the white embryo of the dried bean curd pressed in the step D, and tenderizing by adopting edible alkali to obtain alkaline dried bean curd;
e, airing: and F, airing or drying the alkaline dried bean curd obtained in the step F to obtain a final product.
The variety of the soybean is Qian bean No. 12, and the number of the trial soybean 20180001 is checked.
The coagulant consists of 16% of acid pulp, 3% of calcium sulfate and the balance of water.
The edible alkali used for alkali-adding tenderization is sodium carbonate powder containing 5% of salt.
The edible alkali in the step F is used in a manner that the bean slices obtained in the step D are wrapped and fully covered, and the edible alkali powder is removed after standing for 5 min.
An alkaline dried bean curd is prepared by the preparation process.
Example 2
A preparation process of alkaline dried bean curd comprises the following steps:
and A, soaking: selecting 100 parts of full Qian bean No. 12 soybeans according to parts by weight, soaking the Qian bean No. 12 soybeans in 500 parts by weight of water for 4 hours at a soaking temperature of 60 ℃, and fishing out and washing the Qian bean to obtain wet soybeans;
grinding, filtering and boiling the pulp: grinding wet soybeans into slag, and separating the slag to obtain primary bean slag and primary soybean milk; adding 1 time of water into the primary bean dregs, uniformly stirring, separating the pulp and the dregs to obtain secondary bean dregs and secondary soybean milk, and repeating the above operation for 5 times; transferring the combined soybean milk into a jacketed kettle, heating to 90 ℃, boiling and keeping for 5min to obtain cooked soybean milk;
and C, grouting: transferring the cooked soybean milk prepared in the step B into a barrel, keeping the temperature at 85 ℃, adding 18% of coagulant under stirring, starting to separate out beancurd jelly, stopping stirring, squatting for 10min, and gradually separating the beancurd jelly from water to prepare beancurd jelly;
d, forming: c, obtaining the beancurd jelly in the step C, wherein the squeezing strength of the beancurd jelly is 50g/m 2 Pressing for 30min, squeezing, shaping, making bean curd, and cutting into bean slices;
f, adding alkali for tenderization: taking out the white embryo of the dried bean curd pressed in the step D, and tenderizing by adopting edible alkali to obtain alkaline dried bean curd;
e, airing: and F, airing or drying the alkaline dried bean curd obtained in the step F to obtain a final product.
The variety of the soybean is Qian bean No. 12, and the number of the trial soybean 20180001 is checked.
The coagulant consists of 15% of acid pulp, 5% of calcium sulfate and the balance of water.
The edible alkali adopted for alkali addition tenderization is sodium carbonate powder containing 3% of salt.
The edible alkali in the step F is used in a manner that the bean slices obtained in the step D are wrapped and fully covered, and the edible alkali powder is removed after standing for 5 min.
An alkaline dried bean curd is prepared by the preparation process.
Example 3
A preparation process of alkaline dried bean curd comprises the following steps:
and A, soaking: selecting 100 parts of full Qian bean No. 12 soybeans according to parts by weight, soaking the Qian bean No. 12 soybeans in 500 parts by weight of water for 12 hours at a soaking temperature of 20 ℃, and fishing out and washing the Qian bean to obtain wet soybeans;
grinding, filtering and boiling the pulp: grinding wet soybeans into slag, and separating the slag to obtain primary bean slag and primary soybean milk; adding 2 times of water into the primary bean dregs, uniformly stirring, separating the pulp and the dreg to prepare secondary bean dregs and secondary soybean milk, and repeating the above operations for 4 times; transferring the combined soybean milk into a jacketed kettle, heating to 95deg.C, boiling for 5min, and making into cooked soybean milk;
and C, grouting: transferring the cooked soybean milk prepared in the step B into a barrel, keeping the temperature at 85 ℃, adding 18% of coagulant under stirring, starting to separate out beancurd jelly, stopping stirring, squatting for 10min, and gradually separating the beancurd jelly from water to obtain beancurd jelly;
d, forming: c, obtaining the beancurd jelly with the pressing strength of 20g/m 2 Pressing for 35min, squeezing, shaping, making bean curd, and cutting into bean slices;
f, adding alkali for tenderization: taking out the white embryo of the dried bean curd pressed in the step D, and tenderizing by adopting edible alkali to obtain alkaline dried bean curd;
e, airing: and F, airing or drying the alkaline dried bean curd obtained in the step F to obtain a final product.
The variety of the soybean is Qian bean No. 12, and the number of the trial soybean 20180001 is checked.
The coagulant consists of 17% of acid pulp, 2% of calcium sulfate and the balance of water.
The edible alkali used for alkali-adding tenderization is sodium carbonate powder containing 4% of salt.
The edible alkali in the step F is used in a manner that the bean slices obtained in the step D are wrapped and fully covered, and the edible alkali powder is removed after standing for 4 min.
An alkaline dried bean curd is prepared by the preparation process.
In order to further highlight that the dried bean curd prepared by the invention is analyzed in examples 1-3 and the physicochemical indexes of the dried bean curd prepared by the conventional preparation process respectively due to the prior art, see tables 1 and 2.
Table 1 comparison of physical and chemical indicators of dried tofu with alkali
TABLE 2 comparison of texture Properties of alkaline dried tofu
As can be seen from the analysis, compared with the traditional preparation process, the basic dried bean curd prepared by the invention is superior to the traditional process in terms of physical and chemical indexes such as yield, moisture, fat, protein, amino acid and the like, and the basic dried bean curd prepared by the process in the embodiment 1-3 is superior to the traditional process in terms of hardness, elasticity, cohesiveness and chewiness
The foregoing description is only a preferred embodiment of the present invention, and is not intended to limit the invention in any way, and any simple modification and equivalent changes and modification made to the above embodiment according to the technical matter of the present invention still fall within the scope of the technical scheme of the present invention.
Claims (6)
1. The preparation process of the alkaline dried bean curd is characterized by comprising the following steps of:
and A, soaking: selecting 100 parts of full Qian bean No. 12 soybeans according to parts by weight, soaking the Qian bean No. 12 soybeans in 100-500 parts by weight of water for 4-12 hours at 20-60 ℃, and fishing out and washing to obtain wet soybeans;
grinding, filtering and boiling the pulp: grinding wet soybeans into slag, and separating the slag to obtain primary bean slag and primary soybean milk; adding 1-2 times of water into the primary bean dregs, uniformly stirring, separating the pulp and the dregs to obtain secondary bean dregs and secondary soybean milk, and repeating the above operations for 3-5 times; transferring the combined soybean milk into a jacketed kettle, heating to 90-100deg.C, boiling for 3-5min to obtain cooked soybean milk;
and C, grouting: transferring the cooked soybean milk prepared in the step B into a barrel, keeping the temperature at 85-100 ℃, adding 12-18% of coagulant under stirring, starting to separate out beancurd jelly, stopping stirring, squatting the brain for 10-20 min, and gradually separating the beancurd jelly from water to obtain beancurd jelly;
d, forming: c, pressing the beancurd jelly obtained in the step C to a pressing strength of 20-50g/m 2 Pressing for 30-40min, squeezing, shaping, making bean curd, and cutting into bean slices;
f, adding alkali for tenderization: taking out the white embryo of the dried bean curd pressed in the step D, and tenderizing by adopting edible alkali to obtain alkaline dried bean curd;
e, airing: and F, airing or drying the alkaline dried bean curd obtained in the step F to obtain a final product.
2. The process for preparing alkaline dried bean curd according to claim 1, wherein the process comprises the following steps: the variety of the soybean is Qian bean No. 12, and the number of the trial soybean 20180001 is checked.
3. The process for preparing alkaline dried bean curd according to claim 1, wherein the process comprises the following steps: the coagulant consists of 15-17% of acid pulp, 2-5% of calcium sulfate and the balance of water.
4. The process for preparing alkaline dried bean curd according to claim 1, wherein the process comprises the following steps: the edible alkali adopted for alkali-adding tenderization is sodium carbonate powder containing 3% -5% of salt.
5. The process for preparing alkaline dried bean curd according to claim 1, wherein the process comprises the following steps: the edible alkali in the step F is used in a manner that the bean slices obtained in the step D are wrapped and fully covered, and the edible alkali powder is removed after standing for 3-5 min.
6. An alkaline dried bean curd is characterized in that: is prepared by the preparation process of the alkaline dried bean curd as claimed in any one of claims 1 to 5.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202310279216.5A CN116326727A (en) | 2023-03-21 | 2023-03-21 | Alkaline dried bean curd and preparation process thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202310279216.5A CN116326727A (en) | 2023-03-21 | 2023-03-21 | Alkaline dried bean curd and preparation process thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN116326727A true CN116326727A (en) | 2023-06-27 |
Family
ID=86885158
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202310279216.5A Pending CN116326727A (en) | 2023-03-21 | 2023-03-21 | Alkaline dried bean curd and preparation process thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN116326727A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113693201A (en) * | 2020-11-18 | 2021-11-26 | 贵州省油料研究所(贵州省香料研究所) | Preparation method of fermented shredded dried bean curd |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105104553A (en) * | 2015-07-21 | 2015-12-02 | 西华大学 | Preparation method of wasabia japonica dried tofu |
| CN105494683A (en) * | 2016-01-14 | 2016-04-20 | 南江县太子洞食品有限公司 | Hard dried bean curd and making method thereof |
| CN108740053A (en) * | 2018-06-29 | 2018-11-06 | 四川省胡婆婆食品有限责任公司 | A kind of dried bean curd preparation process |
| CN113693201A (en) * | 2020-11-18 | 2021-11-26 | 贵州省油料研究所(贵州省香料研究所) | Preparation method of fermented shredded dried bean curd |
-
2023
- 2023-03-21 CN CN202310279216.5A patent/CN116326727A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105104553A (en) * | 2015-07-21 | 2015-12-02 | 西华大学 | Preparation method of wasabia japonica dried tofu |
| CN105494683A (en) * | 2016-01-14 | 2016-04-20 | 南江县太子洞食品有限公司 | Hard dried bean curd and making method thereof |
| CN108740053A (en) * | 2018-06-29 | 2018-11-06 | 四川省胡婆婆食品有限责任公司 | A kind of dried bean curd preparation process |
| CN113693201A (en) * | 2020-11-18 | 2021-11-26 | 贵州省油料研究所(贵州省香料研究所) | Preparation method of fermented shredded dried bean curd |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113693201A (en) * | 2020-11-18 | 2021-11-26 | 贵州省油料研究所(贵州省香料研究所) | Preparation method of fermented shredded dried bean curd |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN109479983A (en) | A kind of soybean wire-drawing protein vegetarian ham and preparation method thereof | |
| CN107006612A (en) | A kind of pure Soy Fried Meat Crisps and its processing method | |
| CN107771955A (en) | A kind of preparation method of dried bean curd | |
| CN116326727A (en) | Alkaline dried bean curd and preparation process thereof | |
| CN105341175A (en) | Meat tofu and manufacture method thereof | |
| KR101833492B1 (en) | Manufacturing method for black cattle grilled short rib patties with abalone, cheese and black cattle grilled short rib patties with abalone, cheese manufactured by the same | |
| CN112369566B (en) | Bamboo shoot juice egg bean curd and preparation method thereof | |
| KR100538261B1 (en) | Method for preparing a bun using laver and oyster | |
| CN107136221A (en) | A kind of crispy-skinned beancurd is done | |
| CN106036555A (en) | Konjac glucomannan dried minced freshwater fish meat slices and preparation method thereof | |
| CN105145863A (en) | Textured-soybean-protein-based method for preparing leisure vegetable beef slices | |
| CN108902335A (en) | A kind of bean powder dried bean curd and preparation method thereof | |
| CN115137041A (en) | Bean curd fried chicken and preparation method thereof | |
| CN108433042A (en) | A kind of vegetables mutton meatballs | |
| CN108029778A (en) | Konjak tofu ball and preparation method thereof | |
| KR100518671B1 (en) | Method for preparing a bun using laver | |
| CN112790337A (en) | Bean curd skin containing traditional formula and production process thereof | |
| CN106260061A (en) | A kind of production method of beef dried tofu | |
| CN107594391B (en) | Cheese fish ball and processing method thereof | |
| CN105594885A (en) | Rice-wine-fermented Mao tofu and making method thereof | |
| CN112167357A (en) | Preparation method of leisure dried bean curd | |
| CN106805086A (en) | A kind of hawthorn composite flour preparation method | |
| KR100538269B1 (en) | Method for preparing a bun using laver and cuttlefish | |
| CN110558386A (en) | preparation method of shredded dried bean curd | |
| CN108740838A (en) | A kind of production method of the instant conditioning flavor fish dried bean curd of room temperature storage |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination |