CN1250108C - Method for manufacturing dry seasoned deep fried-tofu - Google Patents
Method for manufacturing dry seasoned deep fried-tofu Download PDFInfo
- Publication number
- CN1250108C CN1250108C CNB028112075A CN02811207A CN1250108C CN 1250108 C CN1250108 C CN 1250108C CN B028112075 A CNB028112075 A CN B028112075A CN 02811207 A CN02811207 A CN 02811207A CN 1250108 C CN1250108 C CN 1250108C
- Authority
- CN
- China
- Prior art keywords
- bean curd
- liquid
- fried bean
- flavor
- fried
- 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.)
- Expired - Fee Related
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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
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- 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
A method of manufacturing a dry seasoned deep fried-tofu capable of preventing adjacent dry seasoned fried-tofu products from being adhered to each other when the products are packaged in order, comprising the steps of dehydrating the flavored deep fried-tofu products and bringing at least one surfaces of the deep fried-tofu products into contact with dehydrating material or injecting compressed air onto the surfaces thereof.
Description
Technical field
The present invention relates to the manufacture method of the fried bean curd of dry seasoning.
Background technology
In the past, as the fried bean curd of the dry seasonings such as material of instant noodles sale is arranged on market mostly, these fried bean curds soak flavor in fried back by being immersed in the flavor liquid, carry out drying then, make the fried bean curd of the dry seasoning of purpose.In soaking the flavor step, adopt the feedstock oil deep fried bean curd after 70～90 ℃ soak soaked certain hour in the flavor liquid uses cylinder etc. to take off liquid more, makes its drying by heated-air drying etc. then, makes goods.
In soaking the flavor step, use suitably mix soy sauce, amino acid, granulated sugar, spicy material, various medicinal extract essence and chemical seasoning etc. and obtain soak flavor liquid, the feedstock oil deep fried bean curd is soaked in the flavor liquid behind the dipping certain hour 70～90 ℃ described, remove the processing of the color spot of distinguishing the flavor of, using cylinder or squeezer to take off liquid then.Usually carry out heated-air drying or vacuum freezedrying or microwave drying then, thereby obtain the fried bean curd of dry seasoning.
But,, so when collated package, have the stick to each other problem of (below be called adhesion) of adjacent goods if directly the flavor fried bean curd that soaks that takes off behind the liquid is carried out drying.So, even adhesion can easily peel off with hand, but the operability when also having reduced fried bean curd and putting into container simultaneously with dry face cake, adhesion excessively is the reason that reduces the goods yield rate.
Summary of the invention
Therefore, the invention provides the manufacture method of the fried bean curd of the dry seasoning that this adhesion phenomenon do not occur.
The present invention relates to the manufacture method of the fried bean curd of dry seasoning, it is characterized by, will soak fried bean curd behind the flavor and take off liquid and handle, make at least one side contacts of fried bean curd take off the liquid material or spray compressed air then at least one side of this fried bean curd.The moisture that this manufacture method preferably includes the fried bean curd that makes dry seasoning is lower than 14% drying steps.In addition, more preferably described contact or spray to as if moisture be 15% or be higher than flavored oils's deep fried bean curd of 15%.The preferred described liquid material that takes off is with after fried bean curd contact, by twisting or draw discharge liquid and can recycle.
The feedstock oil deep fried bean curd that the present invention uses is identical with the feedstock oil deep fried bean curd of use in the fried bean curd manufacturing in the past, for example, can be to be the albumen fried bean curd of primary raw material or the fried bean curd of making through the bean curd manufacture process as raw material with big beans to be developed as the instant soybean protein that uses.After fried, be immersed in and soak flavor and soak flavor in the liquid, soak in the flavor step, with the fried bean curd of feedstock oil deep fried bean curd after 70～90 ℃ the fried bean curd that soaks dipping certain hour in the flavor liquid is to soak flavor at this.Soak soy sauce, amino acid, granulated sugar, spicy material, various medicinal extract essence and chemical seasoning etc. that flavor liquid normally mixes, the fried bean curd that soaks flavor contain with feedstock oil deep fried bean curd equivalent to its 3 times soak flavor liquid, take off liquid with cylinder and squeezer etc., as far as possible flavor liquid is soaked in extruding, with its be compressed to contain 0.5 times of feedstock oil deep fried bean curd to its equivalent soak flavor liquid.Take off moisture behind the liquid usually in 40～50% scope.
The present inventor thinks, take off remaining taking off under the halfway situation of soaking flavor liquid on a small quantity of liquid on the surface of the dry fried bean curd of the fried bean curd of liquid or part, do not remove these and soak flavor liquid, directly carry out drying, the sugar of flavor in the liquid etc. of soaking on surface forms syrupy shape, and this is the reason that forms adhesion.Soak flavor liquid for what remove described fried bean curd surface attachment of taking off liquid, spray compressed air and make and soak flavor liquid and disperse, or contact to remove and soak flavor liquid, finally be dried to the moisture that contains below 14%, make the fried bean curd of dry seasoning with taking off the liquid material.
When using compressed air to spray, can use known technology effectively, for example, the spy opens the deoiling method of flat 6-343402 communique described " manufacture method of fried food (day bran sieve) ".Specifically, replace fried food (day bran sieve), the fried bean curd that takes off liquid is provided, with net it is clamped fixingly, and from least one side injection compressed air of fried bean curd, blow and fly to soak flavor liquid attached to the fried bean curd surface.More preferably spray compressed air from the both sides of fried bean curd, can blow like this fly that the fried bean curd both side surface adheres to soak flavor liquid.
When taking off the liquid material and contact, at least one side contacts that also needs Yu soak the fried bean curd of flavor.More preferably with the contact both sides of the fried bean curd that soaks flavor.Taking off the liquid material so long as draw the material soak flavor liquid, can be any material, for example, can enumerate the cloth that possesses durability or anti-cleaning or porous synthetic resin etc.In addition, taking off the liquid material and can be band shape for no reason, also can be the band shape that end is arranged that is wrapped on the rotary body, when fried bean curd moves, takes off that the liquid material contacts so that the extrusion fried bean curd while move.The liquid material that takes off that be fit to use is after the fried bean curd of flavor is soaked in contact, and that draws this fried bean curd surface soaks flavor liquid, and will draw soak the material that can reuse after the liquid of distinguishing the flavor of is removed.
Industrially can use known technology effectively, for example be clipped in the method or the spy that transmit between the fabric conveyer belt and open flat 8-052079 communique described " deoiler of fried food (day bran sieve) " etc.This invention is a deoiler of removing the too much oil that adheres on the fried food (day bran sieve), so replace fried food (day bran sieve), provides fried bean curd, can remove effectively to take off the halfway small amount of residual of liquid and soak flavor liquid on the fried bean curd surface.
Take off the fried bean curd behind the liquid or be dried after the fried bean curd surface on have a spot of flavor liquid that soaks.When taking off dry behind the liquid, consider, compare with heated-air drying or vacuum freezedrying from product quality, the more preferably method of microwave drying, but preferably to keep moisture be 15% or be higher than 15%.This is because during water deficient 15%, the mouthfeel hardening.The moisture that obtains like this be 15% or the fried bean curd that is higher than 15% seasoning by with take off that the liquid material contacts or injected compressed air, that has removed surface attachment soaks flavor liquid.
The preferred described liquid material that takes off is with after fried bean curd contact, removes by twisting or absorption can recycle after soaking the liquid of distinguishing the flavor of.Preferred de-oiling material makes and uses cotton goods, and so not only draws easily and soaks flavor liquid, and discharge easily and soak flavor liquid, and with using repeatedly by cleaning later.
The specific embodiment of invention
Enumerate embodiments of the invention below, but the present invention is not limited to the technical scope of these embodiment.
Embodiment 1
Will be fried from the bean curd that big beans makes, obtain fried bean curd (heavy 15g, size are that 100 * 70mm, the thick 15mm of being, moisture are 48%), it was flooded 3 minutes 70～80 ℃ soak in the flavor liquid (soy sauce 21%, granulated sugar 34%, reduction syrup 14%, salt and other 5%, water 26%), place then on the cylinder, take off liquid (heavy 28g, moisture are 45%).Then with the two sides of taking off liquid material (cotton goods) contact fried bean curd, that removes the bean curd surface attachment soaks flavor liquid.Fried bean curd is carried out carrying out heated-air drying (heavy 18g, moisture are 12%) again after the microwave drying (heavy 20g, moisture are 20%).
In addition, the processing of carrying out with the two sides of taking off liquid material contact fried bean curd is used the spy to open flat 8-052079 communique described " deoiler of fried food (day bran sieve) " to carry out.Specifically, will take off the liquid material and be wrapped in around the cylinder that can absorb internally, and, recycle and take off the liquid material by contact-discharge liquid.
Embodiment 2
Except taking off the liquid material only with the one side of fried bean curd contacts, other are identical with embodiment 1.
Comparative example 1
Except need not taking off the liquid material and fried bean curd contacting, other are identical with embodiment 1.
Comparative example 2
Carry out microwave drying (heavy 18g, moisture are 12%) earlier after taking off liquid, the flavor liquid that soaks of only removing surface attachment does not carry out beyond the heated-air drying, and other are identical with embodiment 1.
From the angle of adhesion and mouthfeel the quality of the fried bean curd of dry seasoning is estimated.In the cardboard box that inserts inner bag, arrange the fried bean curd of the 700 dry seasonings of packing into, after 24 hours, goods are estimated in 25 ℃ of preservations.
Adhesion: with 2 or be △ not applying the situation note that external force just can not disperse more than 2 goods; Will part stick together but major part is the situation note of disperseing does zero, the situation note that almost all is dispersity will be ◎.
Mouthfeel: in goods, inject hot water, study mouthfeel after 3 minutes.The note that mouthfeel is good does zero, and the hard note of mouthfeel does *.
Table 1 (goods evaluation)
| Embodiment 1 | Embodiment 2 | Comparative example 1 | Comparative example 2 | |
| The adhesion mouthfeel | ◎ ○ | ○ ○ | △ ○ | ◎ × |
Embodiment 1 does not have adhesion and mouthfeel good.
Embodiment 2 does not almost have adhesion and mouthfeel good.
Comparative example 1 mouthfeel is good but adhesion is arranged, and is bad generally.
Comparative example 2 does not have adhesion, but inner bean curd layer is found part brown stain (coking), and mouthfeel is hard in addition, so bad generally.
As mentioned above, the present invention can make the fried bean curd of dry seasoning, and described fried bean curd does not produce adhesion between the adjacent goods when collated package.
Claims (2)
1. the manufacture method of the fried bean curd of dry seasoning, it is characterized by, will be with containing the soaking after fried bean curd squeezing that flavor liquid soaks flavor takes off liquid to moisture and be 40%～50% of sugar, what at least one side contacts of the fried bean curd that soaks flavor can be drawn soak flavor liquid takes off the liquid material, remove fried bean curd surface remaining soak flavor liquid, carry out drying then, make moisture be lower than 14%.
2. manufacture method as claimed in claim 1 is characterized by, described take off the liquid material and fried bean curd contact after, by twisting or draw to discharge liquid so that recycle.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2001170678 | 2001-06-06 | ||
| JP170678/2001 | 2001-06-06 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1512843A CN1512843A (en) | 2004-07-14 |
| CN1250108C true CN1250108C (en) | 2006-04-12 |
Family
ID=19012558
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB028112075A Expired - Fee Related CN1250108C (en) | 2001-06-06 | 2002-05-31 | Method for manufacturing dry seasoned deep fried-tofu |
Country Status (3)
| Country | Link |
|---|---|
| JP (1) | JP4254535B2 (en) |
| CN (1) | CN1250108C (en) |
| WO (1) | WO2002100191A1 (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102726541B (en) * | 2012-06-08 | 2013-09-25 | 天津立达食品有限公司 | Preparation method of gas-filled cake bean curd |
Family Cites Families (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5426350A (en) * | 1977-07-26 | 1979-02-27 | Kanebo Ltd | Production of seasoned instant fried bean curd |
| JPS5692753A (en) * | 1979-12-27 | 1981-07-27 | Sankai:Kk | Seasoning of food having expanded tissue, such as fried bean curd |
| JPS59120068A (en) * | 1982-12-28 | 1984-07-11 | House Food Ind Co Ltd | Preparation of fried and dried bean curd |
| JPH0763327B2 (en) * | 1992-04-16 | 1995-07-12 | 東洋水産株式会社 | Method for producing seasoned dried fried food |
-
2002
- 2002-05-31 CN CNB028112075A patent/CN1250108C/en not_active Expired - Fee Related
- 2002-05-31 JP JP2003503022A patent/JP4254535B2/en not_active Expired - Fee Related
- 2002-05-31 WO PCT/JP2002/005403 patent/WO2002100191A1/en active Application Filing
Also Published As
| Publication number | Publication date |
|---|---|
| CN1512843A (en) | 2004-07-14 |
| JP4254535B2 (en) | 2009-04-15 |
| WO2002100191A1 (en) | 2002-12-19 |
| JPWO2002100191A1 (en) | 2004-09-24 |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| CF01 | Termination of patent right due to non-payment of annual fee | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20060412 Termination date: 20170531 |