CN1232634A - Bean product and its production process - Google Patents

Abstract

The bean curd and the fixing of strong-smelling preserved bean curd are prepared and vacuum packed separately into matched products, and this makes traditional strong-smelling preserved bean curd become one kind of industrially produced instant flavor food. The instant strong-smelling preserved bean curd contains certain amount of protein, vitamins and minerals and has rather high calorific value, so that it is suitable for eating by tourist and in home.

Description

A kind of soybean product and preparation method

The present invention relates to a kind of bean products and make processing method.

" bean curd with odor " is as a kind of traditional properties snack that is widely known by the people.Since it have color golden red, sauce aromatic strongly fragrant, sweet-smelling is rich, and quality is tender crisp, and is subjected to people's hobby deeply, many nonlocal visitors that come Hunan to " bean curd with odor " peculiar flavour, also show special preference to, and all want to taste for soon.Yet, present " bean curd with odor " and preparation method thereof, so far rest on the original workshop-based preparation method always, this manual production method, both Zhou Qichang, efficient were low, and sanitary condition is poor again, be not easy to produce in enormous quantities, particularly present " bean curd with odor " all is now to do now to buy, thereby is not easy to very much people and does self-admiration certainly, or takes out of edible as instant food.This also is a very big restriction condition for further popularization market.Though recently there is the people to want this is improved (as Chinese patent), owing to breaking through original wet type storing mode not yet, thereby still existing some problems aspect guaranteeing the quality, storing easily for a long time or carry, therefore be necessary this is done further to improve.

The objective of the invention is to, on the basis of inheriting original peculiar flavour, in conjunction with the method for modern instant food, on to composition of raw materials and manufacture craft, reform, unique more to reach local flavor, and be convenient for carrying again and store, also New-type instant " bean curd with odor " easily when eating.

According to implementer's case that purpose of the present invention proposed be: the dried bean curd and the batching of " bean curd with odor " are made respectively, and then adopt sterile vacuum to pack respectively, adopt aseptic subpackaged one-tenth auxiliary products more again, thereby reach the degree of suitability for industrialized production, and thus traditional " bean curd with odor " become a kind of instant flavous food of suitability for industrialized production.The manufacture craft of its dried bean curd and batching is as follows respectively:

One, the processing technology of dried bean curd:

System raw material → oily → leave standstill → punch → prepare baste → become much more popular → drying → last gel coat → packing with excessivelying.

Two, Pei Liao manufacture craft:

Gel coat → the packing of selecting materials → oily excessively → become much more popular → go up.

The component following (being prepared burden with 100 dried bean curds is standard) of batching is annotated in seasoning during wherein dried bean curd is made:

Edible oil 400～600 gram soy sauce 15～25 grams

Clear water 600～900 gram cassia barks 4～6 grams

Anistree 4～6 grams of salt 20～40 grams

Young right 14～16 grams of monosodium glutamate 13～16 grams

Cooking wine 8～12 gram five spices 7～9 grams

Chinese prickly ash 4～6 gram chickens' extracts 8～12 grams

Pepper 4～6 gram starches 10～12 grams

Hydrolyzed vegetable protein 4～6 grams

" bean curd with odor " produced according to above-mentioned technology and flavoring has unique flavor, taste perfume (or spice), and instant is convenient to store the characteristics made from industrialization, once listing will be subjected to liking of the numerous common people.

The invention will be further described below in conjunction with specific embodiment;

The making of present embodiment divides two parts, and a part is the making of dried bean curd, and a part is the making of batching, and its manufacture craft process and condition are as follows;

One, the making of dried bean curd:

1, system raw material: the bean curd of making is cut into one-inch half length, and five minutes wide, weighs eight money; Bulk about four minutes is put into boiling water with green alum (per hundred green alum two money) and is stirred and turn over, and puts into thumbnail, pulls out after two hours, be placed on after the cooling in the fontanel water, spring and autumn just steeped 3～5 hours, 1～2 hour summer, in 6～10 hours winters, fontanel back well takes out from fontanel water, washes drain well slightly with cold boiling water.

2, oily excessively: burn to 5～6 one-tenths heat with peanut oil or smart rape oil, (draining the oil 1 kilogram for per 100) cooks one one of tofu raw material piecewise, and the back of cooking is spent five minutes and used little fiery burned again, make its inside well-done and outside crisp, color is suitable.

3, leave standstill: cross the raw material comparative heat behind the oil, need be placed on shady and cool ventilative place and leave standstill airing, thereby make raw material become crisp hard.

4, punching: with pin raw material is punched one by one, so that make raw material in much more popular process subsequently, soak flavor fully.

5, batching baste: earlier that rusting is prosperous in aforesaid flavouring material formula, put into various spices again, explode fragrance after, pour unboiled water again into and boil.

6, much more popular: raw material poured into to steam use little fire heating in the baste that boils immediately instead, ruddy to color and luster, pull out and drain.When much more popular, former bin does not contact with the bottom of a pan on thin bamboo strip silk operator, is burned avoiding.

7, drying: raw material after draining adopts this drying of microwave far infrared, in 40 ℃ baking oven 5 minutes just can drying good.

8, go up gel coat: spray one deck glue (carragheen with 0.5% or chitin CMC0.2% get final product) on the raw material after oven dry and put back to oven dry in the dryer again.

9, aseptic packaging: adopt edible film, in desinfection chamber, adopt packing machine to carry out aseptic sealed packages.

Two, the making of batching (seasoning matter):

1, select materials: ginger, green onion, the head of garlic, celery, sieve that salts down fore-telling, the capsicum chosen are cut into broken end, and same again white sugar, salt, monosodium glutamate, soy sauce mix;

2, the seasoning matter of choosing is poured in the prosperous oil cauldron of burning, exploded fragrance and to thick shape, close fiery the cooling;

3, much more popular as for crossing oil, last gel coat, the packing supervisor is the same with the production method of bean curd with odor, in this summary.

Three, box-packed:

Packaged bean curd with odor and batching are transported finishing room back, and be same, finished product in the health of packing under the aseptic condition fast food carton.

That according to said method produces makes things convenient for its nutritional labeling of bean curd with odor as follows: (is standard for product with 50g)

Project	Protein	Fat	Carbohydrate	Hold and put (doing card)	Calcium (milligram)	Phosphorus (milligram)	Iron (milligram)	Carrotene (milligram)	Riboflavin (milligram)	Thiamines acyl (milligram)	(milligram)
												Grammes per square metre	?6.5	?8	??17.7	??134	?113	???85	?2.0	??0.046	??0.032	??0.10	??0.61

Make things convenient for the development of bean curd with odor to inherit the elite of traditional handicraft, kept product, genuine, adopt advanced scientific formula simultaneously, borrow the modern continuous-flow type mechanization of rib to produce, improve the quality of product and cleaning and the health that nutrition has guaranteed product, made this ancient traditional snack become healthy food and the pollution-free food that is full of sense of modernness.

But owing to make things convenient for not only dry-eating but also can brewed in hot water of bean curd with odor, this just provides convenience greatly for consumers in general.

Make things convenient for bean curd with odor to have a certain amount of proteins,vitamins,and minerals, suitable heat is also arranged simultaneously, therefore not only can be used as the food of usual leisure, also can be used as daily staple food, be well suited for people's out on tours, work or open air uses of having dinner can be used as war preparedness food equally when country generation emergency.

Make things convenient for the huge discovery that is undoubtedly in the instant food of trial-produceing successfully of bean curd with odor, the designs and varieties of its increase food are being enriched people's life, will be subjected to consumers in general's warm welcome.

Claims (3)

1, a kind of soybean product and preparation method is characterized in that: the dried bean curd and the batching of " bean curd with odor " are made respectively, and then adopt sterile vacuum to pack respectively, adopt aseptic subpackaged one-tenth auxiliary products more again, the manufacture craft of its dried bean curd and batching is as follows respectively:

The processing technology of A, dried bean curd:

System raw material → oily → leave standstill → punch → prepare baste → become much more popular → drying → last gel coat → packing with excessivelying;

The manufacture craft of B, batching:

Gel coat → the packing of selecting materials → oily excessively → become much more popular → go up;

The component following (being prepared burden with 100 dried bean curds is standard) of batching is annotated in seasoning during wherein dried bean curd is made:

Edible oil 400～600 gram soy sauce 15～25 grams

Clear water 600～900 gram cassia barks 4～6 grams

Anistree 4～6 grams of salt 20～40 grams

Young right 14～16 grams of monosodium glutamate 13～16 grams

Cooking wine 8～12 gram five spices 7～9 grams

Chinese prickly ash 4～6 gram chickens' extracts 8～12 grams

Pepper 4～6 gram starches 10～12 grams

Hydrolyzed vegetable protein 4～6 grams

2, soybean product as claimed in claim 1 and preparation method is characterized in that the preparation method of dried bean curd is as follows:

1., system raw material: the bean curd of making is cut into one-inch half length, and five minutes wide, weighs eight money; Bulk about four minutes is put into boiling water with green alum (per hundred green alum two money) and is stirred and turn over, and puts into thumbnail, pulls out after two hours, be placed on after the cooling in the fontanel water, spring and autumn just steeped 3～5 hours, 1～2 hour summer, in 6～10 hours winters, fontanel back well takes out from fontanel water, washes drain well slightly with cold boiling water;

2., oily excessively: burn to 5～6 one-tenths heat with peanut oil or smart rape oil, (draining the oil 1 kilogram for per 100) cooks one one of tofu raw material piecewise, and the back of cooking is spent five minutes and used little fiery burned again, make its inside well-done and outside crisp, color is suitable;

3., leave standstill: cross the raw material comparative heat behind the oil, need be placed on shady and cool ventilative place and leave standstill airing, thereby make raw material become crisp hard;

4., punching: with pin raw material is punched one by one, so that make raw material in much more popular process subsequently, soak flavor fully;

5., the batching baste: earlier that rusting is prosperous in aforesaid flavouring material formula, put into various spices again, explode fragrance after, pour unboiled water again into and boil;

6., much more popular: raw material poured into to steam uses little fire heating in the baste that boils immediately instead, ruddy to color and luster, pull out and drain.When much more popular, former bin does not contact with the bottom of a pan on thin bamboo strip silk operator, is burned avoiding;

7., drying: raw material after draining adopts this drying of microwave far infrared, in 40 ℃ baking oven 5 minutes just can drying good;

8., go up gel coat: spray one deck glue (carragheen with 0.5% or chitin CMC0.2% get final product) on the raw material after oven dry and put back to oven dry in the dryer again;

9., aseptic packaging: adopt edible film, in desinfection chamber, adopt packing machine to carry out aseptic sealed packages;

3, beans product as claimed in claim 1 and preparation method is characterized in that the preparation method of batching (seasoning matter) is as follows:

1., select materials: ginger, green onion, the head of garlic, celery, sieve that salts down fore-telling, the capsicum chosen are cut into broken end, and same again white sugar, salt, monosodium glutamate, soy sauce mix;

2., the seasoning matter of choosing poured into burns in the prosperous oil cauldron, explode fragrance and to thick shape, close the fire cooling;

3., much more popular as for crossing oil, last gel coat, it is the same with the production method of bean curd with odor to pack supervisor.