CN1593200A - Stuffing lactone soy bean curd and its production method - Google Patents
Stuffing lactone soy bean curd and its production method Download PDFInfo
- Publication number
- CN1593200A CN1593200A CNA2004100401944A CN200410040194A CN1593200A CN 1593200 A CN1593200 A CN 1593200A CN A2004100401944 A CNA2004100401944 A CN A2004100401944A CN 200410040194 A CN200410040194 A CN 200410040194A CN 1593200 A CN1593200 A CN 1593200A
- Authority
- CN
- China
- Prior art keywords
- bean curd
- soya
- lactone
- bean
- inner ester
- 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.)
- Granted
Links
Landscapes
- Beans For Foods Or Fodder (AREA)
Abstract
The invention relates to the stuffed lactone bean curd and method for preparation, wherein the preparing process comprises the steps of choosing a container, arranging a layer of substratum on the floor of the internal container, placing the stuffing of the bean curd onto the upper surface of the substratum, injecting the lactone soybean milk into the container, capping the container and heating to obtain the final product.
Description
(1) technical field:
The present invention relates to a kind of bean food, specifically a kind of band filling inner ester bean curd the invention still further relates to the preparation method of above-mentioned band filling inner ester bean curd.
(2) background technology:
Bean curd has a long history as the traditional food of China, and, culinary art nutritious, cheap with it conveniently is loved by the people.Because inner ester bean curd is to be filled in to solidify in the container that oligomerisation of ethylene or ethene synthetic resin makes to form mostly, bean curd and the external world behind the gel isolate fully, therefore have health totally, advantages such as long shelf-life, more be subjected to liking of consumer.But be that traditional bean curd or inner ester bean curd all exist the kind dullness, taste is flat, is difficult to cook tasty defective, in order to improve these shortcomings, can adopt the method that is embedded in or sandwiches the various material filling hearts at bean curd, with the designs and varieties that increase bean curd, the taste that enriches bean curd and nutrition.As application number be: 88102911, name is called the Chinese invention patent of " processing method of sandwich (layer) sponge bean curd ", it discloses the interlayer sponge bean curd processing method that sandwiches the various filling heart in spongy bean curd, it is earlier bean curd to be foamed into similar sponge bean curd, make loose porous, the high resilience of its quality, the toughness and the intensity of bean curd have also been strengthened simultaneously, between two or more than two the interlayer of sponge bean curd, put into the filling heart that various foods are made again, with its close up interlayer sponge bean curd; Or in the middle of two or more than two bean curd, put into the filling heart and close up into interlayer bean curd earlier, again interlayer bean curd is foamed into interlayer sponge bean curd and gets final product.The processing method of described sandwich sponge bean curd then is that the bean curd that is about to moulding is poured in the ready made mould, the filling heart is put into the bean curd central authorities in the mould again, and its weight is shaped to sandwich bean curd, more sandwich bean curd is foamed into sandwich sponge bean curd and gets final product.The processing method of above-mentioned sandwich (layer) bean curd is fairly simple, it is easy to operate, but the interlayer sponge bean curd that processes, owing to be that the filling heart is sandwiched between two bean curd only, the filling heart is not wrapped in the bean curd fully, if the bond degree between the filling heart and the bean curd is not enough, in gastronomical process, the filling heart is easy to come off with thumbnail and separates, and causes the puzzlement and inconvenience of gastronomical process, and filling soup juice and flavoring in the heart also flows out easily, thereby influenced the integrality and the eating effect of bean curd.And when making the sandwich bean curd of processing, be that the filling heart is directly placed the bean curd upper face center, again the bean curd upper surface is exerted pressure, make the filling heart embed bean curd, because it is not high, very easily broken to be about to the bean curd hardness of moulding, if it is executed weight, monoblock bean curd is easily crushed, and the part filling heart of sandwich bean curd is exposed to bean curd, and this is external, therefore also as above-mentioned interlayer bean curd, the problem that exists the filling heart to come off easily, and the bean curd mouthfeel after foaming is also different fully with original bean curd, has not been bean curd truly.
(3) summary of the invention:
The present invention will disclose a kind of band filling inner ester bean curd, and the present invention also will disclose manufacture craft simply with the preparation method of filling inner ester bean curd.Make and make band filling inner ester bean curd in this way, need not in manufacturing process not only to worry that the filling heart comes off, keep the gel forming and the external world of inner ester bean curd to isolate fully, kept the fresh and tender smooth mouthfeel of bean curd again, also greatly enrich the taste of bean curd, improved the tasteless and difficult tasty defective of bean curd.
The preparation method of band filling inner ester bean curd is, choose a container, and one deck bottom is set in the internal tank bottom surface, the filling heart of desiring to wrap into bean curd is placed the upper surface of bottom, again the lactone soya-bean milk is injected container, until filling with entire container, can certainly be after filling be provided with one deck top layer in the heart again, again the lactone soya-bean milk is injected, until filling with entire container, at last with closing flaps, and with its preparation method heating by traditional inner ester bean curd, promptly getting and being with filling inner ester bean curd, its heating-up temperature is 80～90 ℃, is generally heat time heating time 20～30 minutes.
The bottom that wherein said internal tank bottom surface is provided with can be the lactone soya-bean milk, also can be the inner ester bean curd piece, or the inner ester bean curd grain, or the inner ester bean curd bar.The top layer that described filling is provided with in the heart can be the inner ester bean curd piece, or the inner ester bean curd grain, or the inner ester bean curd bar.And the lactone soya-bean milk can be common lactone soya-bean milk, also can be the lactone soya-bean milk through chemistry or the thickening of physical method processing gained.Wherein, the described lactone soya-bean milk of handling through physical method, be meant behind the soybean with water defibrination, adding soya bean once more refaces, and add water no longer in addition, obtain the soya-bean milk of high concentration, and then make the lactone soya-bean milk according to existing method, or with the conventional method for concentration of soya-bean milk utilization, be condensed into all higher soya-bean milk of concentration and viscosity, and then make the lactone soya-bean milk, big through its concentration height of lactone soya-bean milk, viscosity after the said method thickening, do not worry to wrap up because the proportion of the filling heart sinks to container bottom greater than soya-bean milk proportion.And the described lactone soya-bean milk of handling through chemical method, generally be in the lactone soya-bean milk, to add thickener, so also can increase the concentration and the viscosity of lactone soya-bean milk, thickener can adopt the thickener that can be added into bean food arbitrarily, for example: hydroxymethyl starch, starch, xanthans, melon bean gum etc., can certainly in the lactone soya-bean milk, add the coagulating agent that can be added into bean food arbitrarily, for example: anhydrous calcium chloride, calcium sulfate etc., to increase the coagulation force of lactone soya-bean milk, make the lactone soya-bean milk reach certain rigidity, for the pattern style that makes inner ester bean curd more rich and varied, can also in the lactone soya-bean milk, add toner, for example: edible arbitrarily toner such as cocoa power, play hyperchromic to inner ester bean curd, increase the effect of flavor.
The filling heart as inner ester bean curd can have material source widely, and it can be that one or more foods and flavouring are mixed and made into, for example: and vegetables, fruit, meat, seafood etc., but should avoid rare and the dilution soya-bean milk.And fresh meat is gone into filling, should increase sterilization measures such as microwave after the bean curd moulding, could satisfy instant requirement.
Container of the present invention can be for making the vessel of bean curd arbitrarily, but the container that preferably uses oligomerisation of ethylene box, the rare synthetic resin box of second etc. to seal.And the band filling inner ester bean curd that the method for the invention is made, the packaging method of the filling heart can be varied, both can utilize special formed outer box, makes as steamed stuffed bun, month pie, also can partly appear pattern styles such as making multilayer, lace.
The preparation method advantages of simple of this band filling inner ester bean curd, it is also uncomplicated to make technical process, can utilize existing inner ester bean curd production line to change postindustrialization batch process a little fully.
(4) specific embodiment:
Embodiment 1:
The preparation method of lactone soya-bean milk of the present invention is identical with the preparation method of existing lactone soya-bean milk, its concrete preparation method can be as follows generally speaking: get 1000～3000 gram soya beans, soaked 8～24 hours, the water mill slurry that adds 3000～12000 grams, get soya-bean milk, and be cooled to below 30 ℃ after soya-bean milk boiled, add 10～55 gram δ-glucolactones again and stir, promptly get the lactone soya-bean milk.
Get the hexagon oligomerisation of ethylene box of length of side 8cm, high 4cm, in box, put into the inner ester bean curd grain of the about 0.5cm of the 30 gram length of sides, at inner ester bean curd grain upper surface, put about 30 grams and be approximately the filling heart that the pre-processed fresh fruit of Φ 4cm, thick 1cm and various flavoring are made; Again above-mentioned lactone soya-bean milk is injected in the box, until full box; With the box body capping, place 85 ℃ environment to heat 25 minutes, promptly get and be with the filling inner ester bean curd.
Embodiment 2:
Get the rare synthetic resin box of left-hand thread steamed stuffed bun shape second of Φ 7.5cm, high 5cm, the anhydrous calcium chloride that in box, adds 0.04～0.15 gram, reinject 4～6 grams, 25～35 ℃ cold boiling water dissolve anhydrous calcium chloride, in box, inject 60 gram embodiment, 1 described lactone soya-bean milk then, annotate to being advisable apart from about 2cm place, box bottom, be the retrogradation of visible lactone soya-bean milk, the lactone soya-bean milk upper surface after retrogradation is put about 40 gram Φ 5cm, thick 1cm with the pre-processed filling heart made from cooked beef; Again the lactone soya-bean milk described in the embodiment 1 is injected in the box, until full box; With the box body capping, place 90 ℃ environment to heat 20 minutes, promptly get and be with the filling inner ester bean curd.
Embodiment 3:
Get 100 gram embodiment, 1 described lactone soya-bean milk, add 0.06～0.15 gram xanthans and stir, get lactone soya-bean milk A with it;
Get 100 and restrain embodiment 1 described lactone soya-bean milk, add 0.03～3 gram cocoa power earlier and stir, add 0.06～0.15 gram xanthans again and stir, get lactone soya-bean milk B with it with it;
Get Φ 4cm, the oligomerisation of ethylene box of high 4cm, go into to inject 15 gram lactone soya-bean milk A to box, annotate to about 1.5cm bottom box, after 1 minute, add the filling heart of the thick about 1.5cm fresh pork condiment of 10 gram Φ 3cm again, inject 10 gram lactone soya-bean milk B in the heart to filling again, on lactone soya-bean milk B, inject embodiment 1 described lactone soya-bean milk after 1 minute again, until full box; With the box body capping, place 90 ℃ environment to heat 20 minutes, and carry out microwave disinfection, promptly get well-bedded pattern band filling inner ester bean curd.
Embodiment 4:
Get the oligomerisation of ethylene box of long 10cm, wide 6cm, high 4cm, get embodiment 1 described lactone soya-bean milk 150 grams, adding 0.03～0.25 gram melon bean gum stirs with it, packing box reinjects, approximately annotate to 3cm place at the bottom of box and be advisable, lactone soya-bean milk upper surface after thickening is put the pre-processed filling heart made from fresh beef of about 30 gram long 8cm, wide 4cm, high 1cm; Again the lactone soya-bean milk described in the embodiment 1 is injected in the box, until full box; With the box body capping, place 85 ℃ environment to heat 25 minutes, and carry out microwave disinfection, promptly get and be with the filling inner ester bean curd.
Embodiment 5:
Get the oligomerisation of ethylene box of Φ 8cm, high 4cm, in vessel, inject 120 gram embodiment, 1 described lactone soya-bean milk, annotate approximately to getting final product apart from container bottom 2.5cm place, lactone soya-bean milk upper surface, put the filling heart that about 40 gram Φ 6cm, thick 1cm make with pre-processed fresh fruit and various flavoring, filling heart proportion is less than soya-bean milk proportion, ready made 0.5cm * 0.5cm * two inner ester bean curd bars of 6cm being intersected places filling in the heart again, the filling heart is wrapped fully, again embodiment 1 described lactone soya-bean milk is injected in the box, until filling with; With the box body capping, place 88 ℃ environment to heat 26 minutes, promptly get and be with the filling inner ester bean curd.
Embodiment 6:
Get 1000～3000 gram soya beans, soaked 8～24 hours, the water mill slurry that adds 3000～12000 grams, get soya-bean milk, in the soya-bean milk of gained, add again and soaked 8～24 hours, the soya beans of 800～2400 grams and carry out the repetition defibrination, and be cooled to below 30 ℃ after the soya-bean milk that obtains boiled, add 8.4～50 gram δ-glucolactones again and stir, promptly get the lactone soya-bean milk of high concentration.
Get the oligomerisation of ethylene box of Φ 7.5cm, high 4cm, inject the above-mentioned lactone soya-bean milk of 80 grams in box, approximately notes get final product to 2cm place at the bottom of box, and lactone soya-bean milk upper surface is put the filling heart that about 20 gram Φ 4cm, thick 1cm make with pre-processed fresh fruit and various flavoring; Again above-mentioned lactone soya-bean milk is injected in the box, until full box; With the box body capping, place 90 ℃ environment to heat 20 minutes, promptly get and be with the filling inner ester bean curd.
Embodiment 7:
Get 100 gram soya beans, soaked 8～24 hours, add the water mill slurry of 300 grams, the gained soya-bean milk is carried out microwave concentrate, obtain 250～350 gram soya-bean milk, add 0.3～0.85 gram δ-glucolactone again and stir, promptly get the lactone soya-bean milk of high concentration.
Get the oligomerisation of ethylene box of Φ 9cm, high 4cm, in box, inject the above-mentioned lactone soya-bean milk of 120 grams, annotate to approximately at the bottom of the box 2cm place get final product, lactone soya-bean milk upper surface is put about 40 and is restrained the filling heart that Φ 6cm, thick 1cm make with pre-processed fresh fruit and various flavoring; Again above-mentioned lactone soya-bean milk is injected in the box, until full box; With the box body capping, place 85 ℃ environment to heat 25 minutes, promptly get and be with the filling inner ester bean curd.
Claims (9)
1, the preparation method of band filling inner ester bean curd is characterized in that:
1〉chooses a container, and one bottom is set in the internal tank bottom surface;
2〉the filling heart of bean curd is placed the upper surface of bottom;
3〉the lactone soya-bean milk is injected, until filling with entire container, or after filling is provided with a top layer in the heart, again the lactone soya-bean milk is injected, until filling with entire container;
4〉be heated promptly to get and be with the filling inner ester bean curd.
2, the preparation method of band filling inner ester bean curd according to claim 1 is characterized in that: the bottom that described internal tank bottom surface is provided with is the lactone soya-bean milk, or the inner ester bean curd piece, or the inner ester bean curd grain, or the inner ester bean curd bar.
3, the preparation method of band filling inner ester bean curd according to claim 1 and 2 is characterized in that: the top layer that described filling is provided with in the heart is the inner ester bean curd piece, or the inner ester bean curd grain, or the inner ester bean curd bar.
4, the preparation method of band filling inner ester bean curd according to claim 1 and 2 is characterized in that: described lactone soya-bean milk is common lactone soya-bean milk, or the lactone soya-bean milk of process chemistry or the thickening of physical method processing gained.
5, the preparation method of band filling inner ester bean curd according to claim 4 is characterized in that: describedly handle and the lactone soya-bean milk of thickening is meant behind the soybean with water defibrination through physical method, add soya bean once more and add water no longer in addition to reface the soya-bean milk of gained; Or with behind the soybean with water defibrination and through concentrating the soya-bean milk of gained, made lactone soya-bean milk.
6, the preparation method of band filling inner ester bean curd according to claim 4 is characterized in that: describedly handle and the lactone soya-bean milk of thickening is the lactone soya-bean milk that has added thickener or coagulating agent through chemical method.
7, the preparation method of band filling inner ester bean curd according to claim 6 is characterized in that: described thickener is hydroxymethyl starch, starch, xanthans, melon bean gum.
8, the preparation method of band filling inner ester bean curd according to claim 6 is characterized in that: described coagulating agent is anhydrous calcium chloride, calcium sulfate.
9, the band filling inner ester bean curd that any one described method is made in the claim 1～8.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2004100401944A CN1297210C (en) | 2004-07-07 | 2004-07-07 | Stuffing lactone soy bean curd and its production method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2004100401944A CN1297210C (en) | 2004-07-07 | 2004-07-07 | Stuffing lactone soy bean curd and its production method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1593200A true CN1593200A (en) | 2005-03-16 |
| CN1297210C CN1297210C (en) | 2007-01-31 |
Family
ID=34664523
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB2004100401944A Expired - Fee Related CN1297210C (en) | 2004-07-07 | 2004-07-07 | Stuffing lactone soy bean curd and its production method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1297210C (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2008110032A1 (en) * | 2007-03-12 | 2008-09-18 | Kungshen Lo | A plated tofu with stuffing and method for preparation |
| CN101803772A (en) * | 2010-03-25 | 2010-08-18 | 王玉恒 | Stuffed bean curd and preparation method |
| CN102986913A (en) * | 2012-12-13 | 2013-03-27 | 黄结云 | Preparation method for fresh-keeping tender bean curd |
| CN104026646A (en) * | 2014-06-17 | 2014-09-10 | 山东华昌食品科技有限公司 | Sandwiched fish bean curd and preparing method thereof |
Family Cites Families (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1054354A (en) * | 1991-04-18 | 1991-09-11 | 北京市豆制食品工业公司 | Production of bittern filled bean curd |
| CN1183237A (en) * | 1996-11-21 | 1998-06-03 | 上海子杰实业有限公司 | Fruit or vegetable soybean curd and producing process thereof |
| CN1413502A (en) * | 2001-10-24 | 2003-04-30 | 周泽清 | Multi-flavour lactone bean curd and its making method |
-
2004
- 2004-07-07 CN CNB2004100401944A patent/CN1297210C/en not_active Expired - Fee Related
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2008110032A1 (en) * | 2007-03-12 | 2008-09-18 | Kungshen Lo | A plated tofu with stuffing and method for preparation |
| CN101803772A (en) * | 2010-03-25 | 2010-08-18 | 王玉恒 | Stuffed bean curd and preparation method |
| CN102986913A (en) * | 2012-12-13 | 2013-03-27 | 黄结云 | Preparation method for fresh-keeping tender bean curd |
| CN104026646A (en) * | 2014-06-17 | 2014-09-10 | 山东华昌食品科技有限公司 | Sandwiched fish bean curd and preparing method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1297210C (en) | 2007-01-31 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103689661B (en) | Instant double-pepper fish head and production method thereof | |
| KR101713317B1 (en) | Manufacturing method of the spoonable bean-curd topped with sauce | |
| CN110897098A (en) | Method for preparing compound-taste diced chicken by high-pressure permeation in cooperation with low-temperature flavor fixation | |
| CN102273660B (en) | Processing method for improving sensory qualities of fresh water fish snack food | |
| CN101779805A (en) | Instant holothurian and preparation method thereof | |
| CN107279820A (en) | One kind restructuring steck product and its processing method | |
| KR101184711B1 (en) | Method for preparing sauce-filled bean curd | |
| CN1297210C (en) | Stuffing lactone soy bean curd and its production method | |
| CN103444906B (en) | Preparing method of cold chain fast food bean curd skin | |
| CN105166956A (en) | Preparation method of instant pig feet | |
| CN102150870A (en) | Method for making fillet foods | |
| JP2006246850A (en) | Method for producing soybean curd dried food | |
| KR101810364B1 (en) | A method of coloring pear pieces | |
| CN105962305B (en) | A kind of purple sweet potato red bean sauce and preparation method thereof | |
| CN102919873B (en) | Production method for pickled radish and duck soup leisure food | |
| CN107440050A (en) | A kind of preparation method of the peppery tomato frying Chinese chestnut block of sweet tea | |
| CN106376846A (en) | Industrial production method of instant clear-soup mutton and product thereof | |
| CN111296801A (en) | Production process of novel healthy puffed food blank | |
| CN104323190A (en) | Matsutake pickled sauerkraut beef and mutton spicy complete material | |
| CN103704361A (en) | Sweet potato cheese and preparation method thereof | |
| CN107467524A (en) | A kind of colorful cartoon child nutrition high calcium breaded fish stick and its processing method | |
| KR101334280B1 (en) | Cold knee bone soup And Method For Manufacturing Of It | |
| CN106072079A (en) | A kind of instant Pollen pini thunbergii dew abalone can and processing method thereof | |
| JP2018019664A (en) | Manufacturing method of softened beans | |
| CN106261758A (en) | A kind of rice tea bubble meat instant food |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| 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 | ||
| C19 | Lapse of patent right due to non-payment of the annual fee | ||
| CF01 | Termination of patent right due to non-payment of annual fee |