CN105994677A - Bean curd manufacturing process - Google Patents
Bean curd manufacturing process Download PDFInfo
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- CN105994677A CN105994677A CN201610476468.7A CN201610476468A CN105994677A CN 105994677 A CN105994677 A CN 105994677A CN 201610476468 A CN201610476468 A CN 201610476468A CN 105994677 A CN105994677 A CN 105994677A
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- bean curd
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- food materials
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C20/00—Cheese substitutes
- A23C20/02—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates
- A23C20/025—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates mainly containing proteins from pulses or oilseeds
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- Food Science & Technology (AREA)
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- Beans For Foods Or Fodder (AREA)
Abstract
The invention discloses a bean curd manufacturing process and relates to the technical field of food processing. The bean curd manufacturing process comprises the following steps of raw material acceptance inspection, screening, soaking, grinding and filtering of pulp, pulp boiling, solidification and forming. The solidification and forming working procedures are completed in a sterile space filled with CO2, nitrogen or indifferent gas, and the shelf life can be prolonged; in the forming working procedure, high-temperature-resisting food materials are smashed in advance and then evenly stirred with jellied bean curd, the mixture is injected into a mold to be pressed and molded, the pulp boiling process is avoided for the added food materials, the bean curd taste is effectively improved, and nutrient loss is also avoided. By the adoption of the bead curd manufacturing process, different high-temperature-resisting food materials such as meat or eggs can be added according to specific requirements of consumers, the nutrient ingredients of the high-temperature-resisting food materials will not be damaged by high temperature, and the heating temperature can be adjusted according requirements of different consumers. By means of the bean curd manufacturing process, the taste and nutritive value of bean curd can be improved, the requirements for various tastes of people are met, the shelf life is prolonged, and the competitive power of the bean curd product is improved.
Description
Technical field
The present invention relates to food processing technology field, particularly relate to a kind of soybean curd preparing technique.
Background technology
Bean curd due to nutritious, mouthfeel is unique, deeply welcome by consumers in general.Bean curd can arbitrarily be decocted stir-fry and stew and boil, and prolonged does not changes, more fragrant, increasingly muscle.Boiling clearly in water, pull out slitting at any time, dip in by various condiment heat and eat, unique flavor, is also famous snack " hot Semen Vignae Cylindricae is rotten ".The traditional manufacturing technique of bean curd is the most with a long history, substantially: Semen sojae atricolor selection → immersion → defibrination → filtration → mashing off → solidification → molding.Owing to traditional bean curd taste is single, it it is all this taste of bittern tofu, in recent years, in order to change the taste of tradition bittern tofu, bean curd industry occurs in that peanut bean curd, egg tofu, color fruit vegetable bean curd, the characteristic beans such as fish bean curd are rotten, wherein, peanut bean curd uses Semen arachidis hypogaeae and Semen sojae atricolor mixing defibrination, mashing off, point slurry, solidification forms, egg tofu uses egg to be that raw material fill forms, color fruit vegetable bean curd is when traditional bean curd brain is cased, first at one layer of fruit of bottom elder generation place mat or the mixture of grates vegetables of bean curd die box, it is then covered by one layer of soybean curd and squeezes molding above, fish bean curd is that fish is made as raw material stirring pulverizing, above-mentioned characteristic bean curd is all to convert different raw materials to make different bean corruption,
But, present extraordinary bean curd is just to add, in defibrination one sequence, the food materials needed mostly, then in turn through mashing off, solidification and molding, heats through continuous high temperature in this process, can destroy the nutritional labeling adding food materials, be unfavorable for health.It addition, lower salt solidification and molding procedure mostly in indoor environment under operate, such bean curd formed bean brain and compressing during the most inevitably directly contact with air, be unfavorable for the fresh-keeping of finished product shelf-life.
Summary of the invention
The technical problem to be solved is to provide a kind of soybean curd preparing technique, is prevented effectively from nutritive loss, can improve mouthfeel and the nutritive value of bean curd, meet the demand of crowd's various tastes, extend the shelf life, can improve the competitiveness of bean curd.
For solving above-mentioned technical problem, the technical solution used in the present invention is:
A kind of soybean curd preparing technique, comprises the following steps:
(1) raw material is checked and accepted: test according to raw and auxiliary material touchstone；
(2) screening: carry out sieving selecting by Semen sojae atricolor, pick mouldy, shrivelled Semen Glycines and other foreign material；
(3) soak: Semen sojae atricolor is soaked in water, makes beans suction moisture；
(4) defibrination, filter pulp: carry out defibrination after adding water in soaked Semen sojae atricolor, the raw serosity obtained after filtration；
(5) mashing off: carry out mashing off in life serosity is poured into soymilk cooker, fully sterilize bean milk, keeps little and burns slurry；
(6) solidification: in the sterilized space of full CO2, nitrogen or noble gas, carries out a slurry with salt, and point starches complete crouching brain；Occur starting brokenly brain during a large amount of yellow serosity on bean brain face；
(7) molding:
The most prefabricated interpolation food materials: in advance high temperature resistant food materials to be added are pulverized；
B., in the sterilized space of full CO2, nitrogen or noble gas, bean brain and food materials are stirred in injection model, pressed sizing.
Further, in the sterilized space of full CO2, nitrogen or noble gas, compressing bean curd is carried out cutting packaging, is vacuum-packed or is filled with nitrogen within a package.
Preferably, described noble gas is nitrogen.
Preferably, the high temperature resistant food materials added in step (seven) are meat or eggs.
Preferably, in step (three), thoroughly clean bubble bean apparatus before feeding, the Semen sojae atricolor of select is put in steeping tank；Can soak season in spring and autumn 8～10 hours, summer 6～8 hours, winter 10～12 hours.
Preferably, in step (five), being carried out mashing off equipment, Work tool and blowing pipeline in advance with hot water, wash cycles keeps 5 minutes；Make slurry temperature put in soymilk cooker after reaching 90 DEG C, before blowing, carry out defoaming treatment；Serosity keeps mashing off temperature to be 97-100 DEG C in soymilk cooker, bean milk is fully sterilized, keeping little slurry of burning to put into the vibrosieve of 100-120 mesh filter screen simultaneously and filter, the serosity after filtration enters size cooking pan and to adjust concentration of slurry be 8%-9%, and slurry temperature of heating is at 82-85 DEG C；The mashing off time is 5 minutes, fully sterilizes bean milk, makes boiled serosity no longer bubble, suffus an exquisite fragrance all around, without bean fishy taste.
Preferably, in step (six), it is carried out and sterilizes ordering halogen Work tool in advance；Carrying out a slurry with salt, lower salt point slurry uniform and stable, the time is 3-5 minute；Occurring stopping lower salt during 80% brain flower, continue stirring, agitation direction keeps consistent, makes salt uniformly scatter；Point starches complete crouching brain 15-20 minute, occur starting to stir brokenly brain during a large amount of yellow serosity on bean brain face, stand 3 minutes after broken brain, and temperature is not less than 75 DEG C, proceeds to molding procedure.
Preferably, in step (seven), compressing pressure is more than 100 kilograms, pressurizes 15-20 minute.
Use and have the beneficial effects that produced by technique scheme: complete in solidification and molding procedure are arranged on the sterilized space of full CO2, nitrogen or noble gas, it is possible to extend the shelf life；After high temperature resistant food materials are pulverized, bean brain and food materials are stirred in injection model, pressed sizing, make the food materials of interpolation avoid the high temperature steaming of mashing off link, while being effectively improved bean curd mouthfeel, it also avoid nutritive loss.Use the present invention can add, according to the real needs of consumer, the high temperature resistant food materials that meat or eggs etc. are different, high temperature resistant food materials will not be because of its nutritional labeling of high temperature, heating-up temperature can also be adjusted, it is also possible to adjust heating-up temperature according to the hobby of different consumers according to consumer demand.The present invention can improve mouthfeel and the nutritive value of bean curd, meets the demand of crowd's various tastes, extends the shelf life, and improves the competitiveness of tofu product.
Detailed description of the invention
Below in conjunction with detailed description of the invention, the present invention is further detailed explanation.
Embodiment 1:
A kind of soybean curd preparing technique, comprises the following steps:
(1) raw material is checked and accepted: test according to raw and auxiliary material touchstone；
(2) screening: carry out sieving selecting by Semen sojae atricolor, pick mouldy, shrivelled Semen Glycines and other foreign material；
(3) soak: being soaked in water by Semen sojae atricolor, for summer temperature environment, soak time is 6 hours；
(4) defibrination, filter pulp: pre-wash equipment and pipeline thereof, by soaked Semen sojae atricolor through wet concentration or washing；In soaked Semen sojae atricolor, add 5 times of water, after mixing up mill spacing, carry out defibrination；Open water pipe and inject screenings separation mill, open screenings and separate mill and circulating pump, be then turned on centrifuge and blender carries out defibrination, filter pulp；Separating mill defibrination with screenings, screenings separates mill and uses 40 mesh filter screens, and the serous granule fineness of formation reaches 100 mesh；Raw serosity is obtained after filtration；
(5) mashing off: be carried out mashing off equipment, Work tool and blowing pipeline in advance with hot water, wash cycles keeps 5 minutes；Make raw slurry temperature put in soymilk cooker after reaching 90 DEG C, before blowing, carry out defoaming treatment；Serosity keeps mashing off temperature to be 97 DEG C in soymilk cooker, fully sterilizes bean milk, and the vibrosieve keeping little baked wheaten cake slurry simultaneously to put into 100 mesh filter screens filters, and the serosity after filtration enters size cooking pan, and slurry temperature of heating is at 82 DEG C；The mashing off time is 5 minutes, fully sterilizes bean milk, makes boiled serosity no longer bubble, suffus an exquisite fragrance all around, without bean fishy taste；
(6) solidification: in the sterilized space of full CO2 gas, is carried out and sterilizes ordering halogen Work tool in advance；Carrying out a slurry with salt, uniform and stable wanted by lower salt point slurry, and the time is 3 minutes；Occurring stopping lower salt during 80% brain flower, continue stirring, agitation direction keeps consistent, makes salt uniformly scatter；Point starches complete crouching brain 15 minutes, occurs starting to stir brokenly brain during a large amount of yellow serosity, stand 3 minutes, and temperature is 95 DEG C, proceeds to next molding procedure after broken brain on bean brain face；
(7) molding:
The most prefabricated interpolation food materials:
In advance beef food materials to be added are ground into graininess；
B. in the sterilized space of full CO2 gas, stirring in injection model by bean brain and beef granules, beef content is 5%, wraps pressed sizing with cloth；Pressure is 105 kg, pressurizes 20 minutes；
(8) packaging: in the sterilized space of full CO2 gas, compressing bean curd is cut and is vacuum-packed.
In step (three), thoroughly cleaning bubble bean apparatus before feeding, thing is shown in true qualities, and the Semen sojae atricolor of select, without any attachment, is put in steeping tank by surface；Cold water soak 3～4 hours for the first time, water did not had Semen sojae atricolor charge level 150 millimeters, below water level decreasing to charge level when 60～70 millimeters, was further continued for one to the secondary that adds water, and made beans continue to suction moisture, made the Semen sojae atricolor after immersion increase weight one times；To perform to soak in batches constantly room temperature is little more than 6 more than more than 25 degree summers and slurrying production time, the soybeans soaking time in bean curd production period less than 12 hours；Soybeans soaking must first discharge water and pours Semen sojae atricolor afterwards into and carry out agitation as appropriate, it is ensured that raw soybeans fully soaks and the foreign material such as Cortex beans, bean stalk can be suspended in waterborne；With strainer, foreign material are taken out, proceed stirring, again foreign material are taken out, until the water surface is without suspending sundries；Semen sojae atricolor after immersion is rubbed with the hands and opens the most recessed heart of Semen Sojae Preparatum, and center color and luster is slightly dark, and pH value is 6.0.Emery wheel defibrination soak time is used can suitably to shorten 1-2 hour according to producing practical situation.Semen Sojae Preparatum such as appearance white or milky completely are opened in stranding, and center is thoroughly steeped flat then explanation Semen sojae atricolor and soaked time-out, is most preferably to soak effect when the Semen Sojae Preparatum center of being creamy white is light yellow, but when being dipped into such effect, it is necessary to all use in two hours.Daily immersion work should control to be advisable when immersion reaches 9 one-tenth effects.
Embodiment 2:
For summer temperature environment, in step (three), soak time is 8 hours；
In step (five), serosity keeps mashing off temperature to be 100 DEG C in soymilk cooker, fully sterilizes bean milk, and the vibrosieve keeping little baked wheaten cake slurry simultaneously to put into 120 mesh filter screens filters, and the serosity after filtration enters size cooking pan, and slurry temperature of heating is at 85 DEG C；
In step (six), the lower salt point slurry time will be 5 minutes；Point starches complete crouching brain 20 minutes；After broken brain, temperature keeps 80 DEG C；
In step (seven), high temperature resistant food materials select the preserved egg that Ovum Anas domestica is made, and preserved egg content is 30%, and compressing pressure is 150 kilograms, pressurizes 15 minutes.
Step (six) and step (seven) all operate in the sterilized space of full nitrogen, are filled with nitrogen during packaging within a package.
Remaining step and data consistent with Example 1 thereof.
Embodiment 3:
For winter temperature environment, in step (three), soak time is 10 hours；
In step (five), serosity keeps mashing off temperature to be 100 DEG C in soymilk cooker, fully sterilizes bean milk, and the vibrosieve keeping little baked wheaten cake slurry simultaneously to put into 110 mesh filter screens filters, and the serosity after filtration enters size cooking pan, and slurry temperature of heating is at 84 DEG C；
In step (six), the lower salt point slurry time will be 4 minutes；Point starches complete crouching brain 18 minutes；After broken brain, temperature keeps 78 DEG C；
In step (seven), high temperature resistant food materials select Carnis Sus domestica, and Carnis Sus domestica content is 15%, and compressing pressure is 140 kilograms, pressurizes 13 minutes.
Step (six) and step (seven) all operate in the sterilized space of full nitrogen, are filled with nitrogen during packaging within a package.
Remaining step and data consistent with Example 1 thereof.
Embodiment 4:
For winter temperature environment, in step (three), soak time is 12 hours；
In step (five), serosity keeps mashing off temperature to be 90 DEG C in soymilk cooker, fully sterilizes bean milk, and the vibrosieve keeping little baked wheaten cake slurry simultaneously to put into 120 mesh filter screens filters, and the serosity after filtration enters size cooking pan, and slurry temperature of heating is at 85 DEG C；
In step (six), the lower salt point slurry time will be 5 minutes；Point starches complete crouching brain 20 minutes；After broken brain, temperature keeps 90 DEG C；
In step (seven), high temperature resistant food materials select Carnis Gallus domesticus, and in bean curd, Carnis Gallus domesticus content is 20%, and compressing pressure is 140 kilograms, pressurizes 13 minutes.
Step (six) and step (seven) all operate in the sterilized space of full nitrogen, are filled with nitrogen during packaging within a package.
Remaining step and data consistent with Example 1 thereof.
Embodiment 5: step (six) and step (seven) all operate in the sterilized space of full argon, are filled with nitrogen during packaging within a package.Remaining step and data consistent with Example 1 thereof.
In the above-described embodiments, high temperature resistant food materials will not can be not limited only to meat or eggs because of its nutritional labeling of high temperature, high temperature resistant food materials, it is also possible to adds other different high temperature resistant food materials according to consumer demand；In bean curd, the content of high temperature resistant food materials can also adjust according to consumer demand；Temperature before bean curd is compressing can also adjust heating-up temperature according to consumer demand.For liking the consumer of beef, temperature and pressing time can be adjusted according to the cooking level difference that different consumers are liked.
In sum, complete in solidification and molding procedure being arranged on the sterilized space of the noble gases such as full CO2 or nitrogen, it is possible to extend the shelf life；Stir in injection model with bean brain after high temperature resistant food materials are pulverized by molding procedure in advance, pressed sizing, make the food materials of interpolation avoid mashing off link, while being effectively improved bean curd mouthfeel, it also avoid nutritive loss.Use the present invention can add, according to the real needs of consumer, the high temperature resistant food materials that meat or eggs etc. are different, high temperature resistant food materials will not be because of its nutritional labeling of high temperature, heating-up temperature can also be adjusted, it is also possible to adjust heating-up temperature according to the hobby of different consumers according to consumer demand.The present invention can improve mouthfeel and the nutritive value of bean curd, meets the demand of crowd's various tastes, extends the shelf life, and improves the competitiveness of tofu product.
Obviously, embodiments described above is only a part of embodiment of the present invention rather than whole embodiments.Based on the embodiment in the present invention, the every other embodiment that those of ordinary skill in the art are obtained under not making creative work premise, broadly fall into the scope of protection of the invention.
Claims (8)
1. a soybean curd preparing technique, it is characterised in that comprise the following steps:
(1) raw material is checked and accepted: test according to raw and auxiliary material touchstone；
(2) screening: carry out sieving selecting by Semen sojae atricolor, pick mouldy, shrivelled Semen Glycines and other foreign material；
(3) soak: Semen sojae atricolor is soaked in water, makes beans suction moisture；
(4) defibrination, filter pulp: carry out defibrination after adding water in soaked Semen sojae atricolor, the raw serosity obtained after filtration；
(5) mashing off: carry out mashing off in life serosity is poured into soymilk cooker, fully sterilize bean milk, keeps little and burns slurry；
(6) solidification: in the sterilized space of full CO2, nitrogen or noble gas, carries out a slurry with salt, and point starches complete crouching brain；Occur starting brokenly brain during a large amount of yellow serosity on bean brain face；
(7) molding:
The most prefabricated interpolation food materials: in advance high temperature resistant food materials to be added are pulverized；
B., in the sterilized space of full CO2, nitrogen or noble gas, bean brain and food materials are stirred in injection model, pressed sizing.
The most according to claim 1, soybean curd preparing technique, it is characterised in that in the sterilized space of full CO2, nitrogen or noble gas, carry out compressing bean curd cutting packaging, be vacuum-packed or be filled with nitrogen within a package.
Soybean curd preparing technique the most according to claim 1 and 2, it is characterised in that described noble gas is nitrogen.
Soybean curd preparing technique the most according to claim 1, it is characterised in that in step (seven), described high temperature resistant food materials are meat or eggs.
Soybean curd preparing technique the most according to claim 1, it is characterised in that in step (three), thoroughly cleans bubble bean apparatus, is put in steeping tank by the Semen sojae atricolor of select before feeding；Season in spring and autumn can soak 8～10 hours.
Soybean curd preparing technique the most according to claim 1, it is characterised in that in step (five), is carried out mashing off equipment, Work tool and blowing pipeline in advance with hot water, and wash cycles keeps 5 minutes；Make slurry temperature put in soymilk cooker after reaching 90 DEG C, before blowing, carry out defoaming treatment；Serosity keeps mashing off temperature to be 97-100 DEG C in soymilk cooker, fully sterilizes bean milk, and the vibrosieve keeping little baked wheaten cake slurry simultaneously to put into 100-120 mesh filter screen filters, and the serosity after filtration is heated up to 82-85 DEG C；The mashing off time is 5 minutes, fully sterilizes bean milk, makes boiled serosity no longer bubble, suffus an exquisite fragrance all around, without bean fishy taste.
Soybean curd preparing technique the most according to claim 1, it is characterised in that in step (six), is carried out and sterilizes ordering halogen Work tool in advance；Carrying out a slurry with salt, lower salt point slurry uniform and stable, the time is 3-5 minute；Occur during 80% brain flower, stopping lower salt, continue to stir in a direction, make salt uniformly scatter；Point starches complete crouching brain 15-20 minute, occurs starting to stir brokenly brain during a large amount of yellow serosity, stand 3 minutes, and temperature is not less than 75 DEG C, proceeds to molding procedure after broken brain on bean brain face.
Soybean curd preparing technique the most according to claim 1, it is characterised in that in step (seven), compressing pressure is more than 100 kilograms, pressurizes 15-20 minute.
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| CN201610476468.7A CN105994677A (en) | 2016-06-27 | 2016-06-27 | Bean curd manufacturing process |
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| CN201610476468.7A CN105994677A (en) | 2016-06-27 | 2016-06-27 | Bean curd manufacturing process |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106720446A (en) * | 2016-12-30 | 2017-05-31 | 嘉禾县亮亮豆制品加工有限公司 | A kind of preparation method of fried bean curd |
| CN106720445A (en) * | 2016-12-30 | 2017-05-31 | 嘉禾县亮亮豆制品加工有限公司 | A kind of manufacture craft of bean curd |
| CN107568350A (en) * | 2017-10-24 | 2018-01-12 | 贵州省三好食品开发有限公司 | A kind of processing method of fresh bean curd |
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| CN87106010A (en) * | 1986-09-27 | 1988-04-13 | 明治制果株式会社 | The production method of packed aseptic soybean curd |
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| CN105394193A (en) * | 2015-12-07 | 2016-03-16 | 王传法 | Bean curd capable of improving immunity and preparation method thereof |
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| CN87106010A (en) * | 1986-09-27 | 1988-04-13 | 明治制果株式会社 | The production method of packed aseptic soybean curd |
| CN101006804A (en) * | 2007-01-26 | 2007-08-01 | 天津市大海实业发展有限公司 | An antiseptic fresh-keeping technology of microwave sterilized and nitrogen packed bean product |
| CN105494670A (en) * | 2014-09-30 | 2016-04-20 | 孟庆东 | Tofu and preparation method thereof |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106720446A (en) * | 2016-12-30 | 2017-05-31 | 嘉禾县亮亮豆制品加工有限公司 | A kind of preparation method of fried bean curd |
| CN106720445A (en) * | 2016-12-30 | 2017-05-31 | 嘉禾县亮亮豆制品加工有限公司 | A kind of manufacture craft of bean curd |
| CN107568350A (en) * | 2017-10-24 | 2018-01-12 | 贵州省三好食品开发有限公司 | A kind of processing method of fresh bean curd |
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Application publication date: 20161012 |