CN1568773A - Fishy-smell removing method for bean dregs and products made of fishy-smell removed bean dregs - Google Patents
Fishy-smell removing method for bean dregs and products made of fishy-smell removed bean dregs Download PDFInfo
- Publication number
- CN1568773A CN1568773A CNA031325173A CN03132517A CN1568773A CN 1568773 A CN1568773 A CN 1568773A CN A031325173 A CNA031325173 A CN A031325173A CN 03132517 A CN03132517 A CN 03132517A CN 1568773 A CN1568773 A CN 1568773A
- Authority
- CN
- China
- Prior art keywords
- bean dregs
- raw material
- making
- take
- fishy
- 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
Abstract
The invention provides a fishy-smell removing method for bean dregs and products made of fishy-smell removed bean dregs which consists of, using barked bean slag as raw material, preparing acid with HCl solution, adjusting pH=3-5, immersing in 80-100 deg. C hot water, adjusting pH to neutral with NaOH, filtering the moisture, drying 8-9 hours at 65 to 75 deg. C, and disintegrating into 80 mesh.
Description
(1) technical field
What the present invention relates to is a kind of processing method of food, specifically a kind of processing and treating method of bean dregs.The invention still further relates to the food that contains bean dregs.
(2) background technology
Bean dregs are accessory substances of bean products such as processing bean curd, the skin of soya-bean milk, soya-bean milk, soybean protein, are not all utilized well for a long time.In the bean dregs dry, contain protein 19～23%, fat 8～16%, ash content 3.4%, dietary fiber 50～57%, its nutritive value is very high.Japan is on the research of bean dregs and using, and what gone on the market has bean dregs dessert, bean dregs puffed snack, a bean dregs ball, a bean dregs bread etc.Though China is the fermented product of useful Dregs Manufacture also,, seldom see the example that directly is used as food as complex nucleus yellow acid, soy sauce etc.
Bean dregs are byproducts of a kind of cheapness, but bean dregs are dealt with improperly, not only can not make full use of its abundant nutritive value, but also can cause environmental pollution.So bean dregs also are many Bean Products Factories urgent problems.China has abundant bean dregs resource, but since the color and luster of bean dregs gloomy, fishy smell, particularly mouthfeel hair wastes arranged and be not utilized.Thereby, making its additive that becomes high nutrition high dietary-fiber as bean dregs are gone the raw meat thinning processing, this has not only increased food resource, reduces cost, and is with a wide range of applications.
(3) summary of the invention
The object of the present invention is to provide a kind of fishy smell that can remove effectively in the bean dregs, keep the bean dregs fishy-removing-method of the nutritional labeling of bean dregs.The present invention also aims to provide and contain the goods that take off the raw meat bean dregs.
The object of the present invention is achieved like this:
Bean dregs fishy-removing-method of the present invention be with the peeling bean dregs be raw material, HCl solution acid adjustment with 1mol/L, make the pH value between 3～5, place 80～100 ℃ hot water immersion back to transfer pH to neutral with 1mol/LNaOH, filtering part moisture, under 65～75 ℃ of temperature dry 8～9 hours, be crushed to 80 mesh sieves, take off raw meat refinement okara powder.The hot-water soak time wherein is 1～3 hour.
Contain in the product of the present invention account for raw material weight 5～15% with the peeling bean dregs be raw material, HCl solution acid adjustment with 1mol/L, make the pH value between 3～5, place 80～100 ℃ hot water immersion back to transfer pH to neutral with 1mol/LNaOH, filtering part moisture, drying is 8～9 hours under 65～75 ℃ of temperature, is crushed to 80 mesh sieves, the raw material of the making food of making that takes off raw meat refinement okara powder and surplus.The raw material of making food wherein is: 1, make the raw material of noodles, promptly raw material consists of flour 90～95%, dried bean dregs 5～10%, salt 1～2%.2, make the raw material of peach shortcake, promptly raw material consists of flour 80～90%, dried bean dregs 5～10%, white sugar 2～5%, edible oil 2～5%.3, make the raw material of a bean dregs ball, promptly raw material consists of meat stuffing 60～70%, wet bean dregs stick with paste 30～40%.4, make the raw material of bean dregs cake, promptly raw material consists of flour 70～80%, okara powder 5～10%, egg 5～10%, white sugar 5～10%.5, make the raw material of bean dreg biscuit, promptly raw material consists of flour 80～90%, okara powder 5～10%, cream 1～5%, white sugar 1～5%, vanillic aldehyde 0.5～1%.
The technology that bean dregs of the present invention take off the raw meat refinement is simple, and cost is low, does not destroy the bean dregs nutritional labeling substantially, and the protein of bean dregs is also utilized, and its soybean-drag fiber is added into carries out application test in the food, shows respond well.Bean dregs are accessory substances of soybean processing, by the utilization to bean dregs, can increase economic efficiency, turn waste into wealth, bean dregs are rich in food fiber, can be used as the base-material of function remedy diet, make an addition in a ball, bakery product, the noodles, and can be made into the food fiber beverage, have very wide application prospect.Product of the present invention not only has rich nutrient contents, and good mouthfeel.
(4) specific embodiments
For example the present invention is done in more detail below and describes:
At first bean dregs are made and taken off the raw meat bean dregs, its method for the peeling bean dregs be raw material, HCl solution acid adjustment with 1mol/L, make the pH value 5, place 80 ℃ hot water immersion to transfer pH to neutral with 1mol/LNaOH after 2 hours, filtering part moisture, drying is 8～9 hours under 65～75 ℃ of temperature, be crushed to 80 mesh sieves, take off raw meat refinement okara powder.
Embodiment 1: contain the bean dregs noodles
1.0kg flour, the dried okara powder of 50g or the wet bean dregs paste of 300g, 10g salt, 40～50g water are mixed the neutral plane of adding dough mixing machine, moisture is fully contacted with flour.With the face time be 15～20min, mixing speed is controlled at 70r/min, temperature is 20～30 ℃, kneading becomes dough repeatedly.Place 30～45min, make its natural slaking.Dough is put into the dough sheet that the pressure roller machine is pressed into 1.3～1.4mm, then through tangent plane, quantitatively cutting, the long 25～35cm of general noodles, wide 1.2～1.5mm.Get product after the peg airing.Put into 95 ℃ of hot water boiling 3～5min when edible, pull out immediately after boiling.It is evenly pure white that finished product contains the bean dregs noodle color, and normal, the free from extraneous odour of smell, has bite at mouthfeel soft and smooth property, sticking mouth, good springiness, does not have disconnected bar phenomenon, and it is limpid not have sticking, noodle soup.
Embodiment 2: contain bean dregs peach shortcake
225g white sugar is fully melted with 55g hot water, and adding 50g lard, 150g soya-bean oil, 20g walnut kernel are beaten into the emulsification shape, add 3.3gNaHCO
3, 7.2gNH
4HCO
3Stir evenly once more, 450g flour and 50g okara powder are poured on enclose a ringlet on the chopping board then, the centre is poured mixed sugar and oil mixture into, rubs through with hand-mixing is even, avoids kneading dough, in case gluten comes out.With the shape that is rubbed into strip behind the powder ball piecemeal, be divided into segment again, segment is rubbed circle with the hands and is gone into behind the mould in fact with hand, uses doctor blade again, knocks out and is green compact.Coil on the green compact, every interblock is come out of the stove cooling apart from being not less than the green compact diameter in 160～220 ℃ of baking 15～20min.Finished product contains bean dregs walnut shortbread coloured gold Huang, and quality is even, and sponginess is good, and mouthfeel is crisp not to stick to one's teeth, and walnut fragrance is arranged.
Embodiment 3: contain a bean dregs ball
1.0kg pork is blended, putting into mixer stirs, and add the wet bean dregs paste of 300g, 100g vegetable oil, 20g sugar, 3g monosodium glutamate, 100g converted starch, 100g cornstarch, 1.5g pepper powder, 5g ginger, 4g mixed phosphate, 35g salt, 40g soybean protein isolate, 5g carragheen, 20g green onion successively and stir, note to add the ice bits in the whipping process, prevent the too high albuminous degeneration of temperature.Be twisted into diameter after the taking-up and be about the little group of 1.5cm, put into about 140～160 ℃ of fried 2min and can pull out.It is tender crisp, fine and smooth and easily chew that finished product contains the tasty and refreshing cunning of bean dregs ball mouthfeel, and high resilience is firmly pinched the surface and do not split, and restores to the original state rapidly, and the tangent plane densification has the pore that is evenly distributed to exist, and taste delicate fragrance is soft, free from extraneous odour.
Embodiment 4: contain the bean dregs cake
Egg is shelled, 500g egg liquid and 500g sugar are put into the about 6～7min of eggbeater whipping, until volumetric expansion, till the foam-like that is white in color, add 250g water and 15g baking powder then and beat evenly, put into 450g flour and 50g okara powder at last, stir in the pasty state, but mixing time is unsuitable long, prevents that gluten from forming.To spend mould to brush oil, place smoothly, pour into batter to flower in the mould one by one then.Send irritating good colored mould into the baking oven baking, advance 180 ℃ of furnace temperature requirements, temperature requirement is 200 ℃ in the stove, and tapping temperature requires 220 ℃, takes out through baking in good time to get final product.Finished product contains bean dregs cake golden yellow color, and it is good to work the property sent out, and section is a spongelike structure, pure taste, and soft mouth feel is fine and glossy not coarse, high resilience, the interior tissue exquisiteness, free from foreign meter.
Embodiment 5: contain bean dreg biscuit
The suckle soft 200g sugar of oiling, an amount of vanillic aldehyde of 250g is placed in the container, stir plate with wood and stir evenly, stir into bulk, milky.Egg is cleaned peeling, the gradation of egg liquid is poured in the container successively into whipped cream limit, the limit liquid of falling the egg, after pouring 1～2 egg liquid into, continue again cream paste is stirred to bulk exquisiteness at every turn, and then continue to pour into egg liquid, whipped cream again is up to egg liquid all having been fallen the bulk exquisiteness of cream paste.Again 450g flour and 50g okara powder are poured in the whipped mixt, are stirred, cream biscuit stick with paste, in the cloth pocket of the wounded in the battle mouthpiece of packing into.The right hand is held the suitable for reading of cloth pocket, and left hand pinches the colored mouthpiece of end opening, firmly squeezes on baking tray, sends into 180 ℃ of baking ovens then, about 10min, and it is promptly well-done to be golden yellow above, and coming out of the stove dries in the air gets final product after the cold.Finished product contains that the bean dreg biscuit color and luster is yellowish, and institutional framework is good, ripple glaze shape, and mouthfeel is crisp fragrant, free from beany flavor.
Claims (8)
1, a kind of bean dregs fishy-removing-method, it is characterized in that: with the peeling bean dregs is raw material, HCl solution acid adjustment with 1mol/L, make the pH value between 3～5, place 80～100 ℃ hot water immersion back to transfer pH to neutral with 1mol/LNaOH, filtering part moisture, drying is 8～9 hours under 65～75 ℃ of temperature, be crushed to 80 mesh sieves, take off raw meat refinement okara powder.
2, bean dregs fishy-removing-method according to claim 1 is characterized in that: described hot-water soak is to soak in 80 ℃ hot water 1～3 hour.
3, a kind of raw meat bean dregs goods that take off, it is characterized in that: it contain account for raw material weight 5～15% with the peeling bean dregs be raw material, HCl solution acid adjustment with 1mol/L, make the pH value between 3～5, place 80～100 ℃ hot water immersion back to transfer pH to neutral, filtering part moisture with 1mol/LNaOH, drying is 8～9 hours under 65～75 ℃ of temperature, be crushed to 80 mesh sieves, the raw material of the making food of making that takes off raw meat refinement okara powder and surplus.
4, according to the described raw meat bean dregs goods that take off of claim 3, it is characterized in that: the raw material of described making food is the raw material of making noodles, i.e. flour 90～95%, dried bean dregs 5～10%, salt 1～2%.
5, according to the described raw meat bean dregs goods that take off of claim 3, it is characterized in that: the raw material of described making food is a raw material of making the peach shortcake, and promptly raw material consists of flour 80～90%, dried bean dregs 5～10%, white sugar 2～5%, edible oil 2～5%.
6, according to the described raw meat bean dregs goods that take off of claim 3, it is characterized in that: the raw material of described making food is a raw material of making a bean dregs ball, and promptly raw material consists of meat stuffing 60～70%, wet bean dregs stick with paste 30～40%.
7, according to the described raw meat bean dregs goods that take off of claim 3, it is characterized in that: the raw material of described making food is a raw material of making the bean dregs cake, and promptly raw material consists of flour 70～80%, okara powder 5～10%, egg 5～10%, white sugar 5～10%.
8, according to the described raw meat bean dregs goods that take off of claim 3, it is characterized in that: the raw material of described making food is a raw material of making bean dreg biscuit, and promptly raw material consists of flour 80～90%, okara powder 5～10%, cream 1～5%, white sugar 1～5%, vanillic aldehyde 0.5～1%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA031325173A CN1568773A (en) | 2003-07-23 | 2003-07-23 | Fishy-smell removing method for bean dregs and products made of fishy-smell removed bean dregs |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA031325173A CN1568773A (en) | 2003-07-23 | 2003-07-23 | Fishy-smell removing method for bean dregs and products made of fishy-smell removed bean dregs |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1568773A true CN1568773A (en) | 2005-01-26 |
Family
ID=34469931
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA031325173A Pending CN1568773A (en) | 2003-07-23 | 2003-07-23 | Fishy-smell removing method for bean dregs and products made of fishy-smell removed bean dregs |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1568773A (en) |
Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102007956A (en) * | 2010-12-19 | 2011-04-13 | 陕西天宝大豆食品技术研究所 | Soybean dietary fiber biscuit and preparation method thereof |
| CN101433292B (en) * | 2008-12-17 | 2011-05-25 | 深圳职业技术学院 | Method for preparing water-insoluble soy bean dregs dietary fiber using enzyme-alkaline combined degreasing method |
| CN102940198A (en) * | 2012-11-12 | 2013-02-27 | 李宗军 | Noodles rich in soybean dietary fibers and processing method thereof |
| CN103222650A (en) * | 2013-04-23 | 2013-07-31 | 广西轻工业科学技术研究院 | Bean dreg minced fillet instant foodstuff and preparation method thereof |
| CN103229818A (en) * | 2013-03-30 | 2013-08-07 | 安徽金禾粮油集团有限公司 | Cake containing ginseng, bean dregs and millet |
| CN102018184B (en) * | 2009-09-17 | 2013-12-25 | 张天平 | Soybean dietary fiber deodorizing method |
| CN103652863A (en) * | 2013-11-26 | 2014-03-26 | 青岛文创科技有限公司 | Balls containing yellow rice flour, bean residue, and vegetables and processing technique of balls |
| CN104782717A (en) * | 2015-05-13 | 2015-07-22 | 宿州学院 | High-dietary fiber soybean dreg cake and preparation method thereof |
| CN106333248A (en) * | 2016-08-22 | 2017-01-18 | 刘建平 | Five-cereal health-preserving vegetarian food and preparation method thereof |
| CN106908296A (en) * | 2017-04-10 | 2017-06-30 | 东北农业大学 | Full-automatic soil saturation device |
| CN109874873A (en) * | 2017-12-06 | 2019-06-14 | 江苏洪诚健康科技有限公司 | It is a kind of using bean dregs as the production method of the product of major ingredient |
| CN111513116A (en) * | 2020-05-18 | 2020-08-11 | 安徽省怀宁县顶雪食品有限公司 | Crisp bean paste walnut cake and preparation method thereof |
-
2003
- 2003-07-23 CN CNA031325173A patent/CN1568773A/en active Pending
Cited By (16)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101433292B (en) * | 2008-12-17 | 2011-05-25 | 深圳职业技术学院 | Method for preparing water-insoluble soy bean dregs dietary fiber using enzyme-alkaline combined degreasing method |
| CN102018184B (en) * | 2009-09-17 | 2013-12-25 | 张天平 | Soybean dietary fiber deodorizing method |
| CN102007956B (en) * | 2010-12-19 | 2013-04-10 | 陕西天宝大豆食品技术研究所 | Soybean dietary fiber biscuit and preparation method thereof |
| CN102007956A (en) * | 2010-12-19 | 2011-04-13 | 陕西天宝大豆食品技术研究所 | Soybean dietary fiber biscuit and preparation method thereof |
| CN102940198B (en) * | 2012-11-12 | 2014-08-20 | 李宗军 | Noodles rich in soybean dietary fibers and processing method thereof |
| CN102940198A (en) * | 2012-11-12 | 2013-02-27 | 李宗军 | Noodles rich in soybean dietary fibers and processing method thereof |
| CN103229818A (en) * | 2013-03-30 | 2013-08-07 | 安徽金禾粮油集团有限公司 | Cake containing ginseng, bean dregs and millet |
| CN103222650A (en) * | 2013-04-23 | 2013-07-31 | 广西轻工业科学技术研究院 | Bean dreg minced fillet instant foodstuff and preparation method thereof |
| CN103222650B (en) * | 2013-04-23 | 2014-12-03 | 广西轻工业科学技术研究院 | Bean dreg minced fillet instant foodstuff and preparation method thereof |
| CN103652863A (en) * | 2013-11-26 | 2014-03-26 | 青岛文创科技有限公司 | Balls containing yellow rice flour, bean residue, and vegetables and processing technique of balls |
| CN104782717A (en) * | 2015-05-13 | 2015-07-22 | 宿州学院 | High-dietary fiber soybean dreg cake and preparation method thereof |
| CN106333248A (en) * | 2016-08-22 | 2017-01-18 | 刘建平 | Five-cereal health-preserving vegetarian food and preparation method thereof |
| CN106908296A (en) * | 2017-04-10 | 2017-06-30 | 东北农业大学 | Full-automatic soil saturation device |
| CN106908296B (en) * | 2017-04-10 | 2023-06-02 | 东北农业大学 | Full-automatic soil saturator |
| CN109874873A (en) * | 2017-12-06 | 2019-06-14 | 江苏洪诚健康科技有限公司 | It is a kind of using bean dregs as the production method of the product of major ingredient |
| CN111513116A (en) * | 2020-05-18 | 2020-08-11 | 安徽省怀宁县顶雪食品有限公司 | Crisp bean paste walnut cake and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN105581249A (en) | Purple sweet potato and dried meat floss rice crusts and preparation method thereof | |
| WO2006006579A1 (en) | Starchy food material or starchy food | |
| CN100515228C (en) | Health-care food and its making method | |
| CN1568773A (en) | Fishy-smell removing method for bean dregs and products made of fishy-smell removed bean dregs | |
| CN110101001A (en) | A kind of 3D- whole wheat powder producing method and application | |
| US5786021A (en) | Processed material of bean curd refuse and method for the preparation thereof | |
| CN106165826A (en) | Rhizoma Nelumbinis chewiness noodles and processing method thereof | |
| CN107549328A (en) | A kind of steamed bean curd roll and preparation method thereof | |
| CN102894273A (en) | Fine dried noodles with good mouth feeling | |
| CN104855482A (en) | Lotus root and sticky rice stuffing moon cakes and preparing method thereof | |
| CN107095201A (en) | A kind of new fish floss cake foodstuff and preparation method thereof | |
| KR101952664B1 (en) | Manufacturing method for cake with abaloen and cake manufactured thereby | |
| JPH09154528A (en) | Food containing konjak powder | |
| JP2979258B2 (en) | Processed foods and food ingredients containing micronized cellulose | |
| CN1408258A (en) | Nutrient wet noodles made from bean or sweet potato starch | |
| JP2010099048A (en) | Food containing ground sesame | |
| CN101574128B (en) | Preparation method of non-fried instant wonton | |
| JP3794488B2 (en) | Original form of tofu croquette and tofu croquette | |
| CN112868714A (en) | Lotus root pink jujube crisp biscuit and preparation method thereof | |
| LU504321B1 (en) | A Kind of Vegetable Protein Meat Product and Preparation Method Thereof | |
| CN108925964A (en) | A kind of mouthfeel Q bullet konjaku sauce and production method | |
| KR102386902B1 (en) | Fish-shaped bread containing rice cake and manufacturing method of the same | |
| KR102647810B1 (en) | Manufacturing method of pan fried abalone rapeseed pancake | |
| CN101744188A (en) | Animal and plant compound protein soybean production and manufacturing method thereof | |
| CN101697744A (en) | Shrimp pancake |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |