CN103444906B - Preparing method of cold chain fast food bean curd skin - Google Patents
Preparing method of cold chain fast food bean curd skin Download PDFInfo
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- CN103444906B CN103444906B CN201310435133.7A CN201310435133A CN103444906B CN 103444906 B CN103444906 B CN 103444906B CN 201310435133 A CN201310435133 A CN 201310435133A CN 103444906 B CN103444906 B CN 103444906B
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- Beans For Foods Or Fodder (AREA)
Abstract
The invention provides a preparing method of cold chain fast food bean curd skin and belongs to the technical field of food deep processing. According to the method, a low-temperature permeation seasoning technology and a proper-temperature vacuum taste permeation-drying technology are used for replacing a traditional high-temperature boiling taste permeation technology, the color and the luster of products are maintained, the texture quality of the products is improved, great special flavor and mouthfeel of the products are achieved; composite processing of natural biological agent freshness retaining-boiling water sterilization-cold chain circulation is used, food safety in a product processing link is improved, and product goods shelf life is prolonged to more than two months. The products can be eaten after being cooked simply or heated, the products can also be put in instant noodles as a nutrition seasoning packet, flavor is easy to modify, and the requirements for diversification, convenience and nutrition and the requirements for fast-paced life of modern consumers are met.
Description
Technical field
The preparation method who the present invention relates to a kind of cold chain snack bean Beancurd sheet, belongs to technical field of food deep processing.
Background technology
China is universally acknowledged soybean native place, and the development of world soybean and Chinese soybean resource are closely bound up.The skin of soya-bean milk, has another name called rotten clothing, the outermost layer of skin, bean curd stick, bean curd muscle, and color and luster is milky white or yellowish, translucent, is the drying bean product of a kind of nutrition, health, non-fermentation.In the dry skin of soya-bean milk, containing protein 40-50%, fatty 21-25%, carbohydrate 13%, ash content 2%, be rich in 8 seed amino acids of needed by human body, and in the skin of soya-bean milk contained protein human absorptivity close to 100%; Simultaneously the content of calcium, iron, magnesium, zinc etc. and health mineral matter element in close relations is also abundanter.In addition, also have the nutritional labeling of the needed by human such as sugar, phosphorus and thiamine, riboflavin, nicotinic acid in the skin of soya-bean milk,, containing cholesterol, unrighted acid does not account for the overwhelming majority, has the reputation of " meat or fish in element " to claim.
On market, the skin of soya-bean milk is generally to sell as dried product, and its eating method tradition is single, and main eating method is for cold and dressed with sauce or as the seasoning matter of cooking using the skin of soya-bean milk.When dish cooking is got the raw materials ready, the drying skin of soya-bean milk again water fully must be soaked softeningly, operate consuming time and taste is single, be difficult to meet the modern life to dietetic flavor diversified demand and simple and direct allegro needs.Therefore, to make loaded down with trivial details be the one of the main reasons that affects the city modern life and select this class high protein vegetarian diet nutritious and healthy food raw material of the skin of soya-bean milk in culinary art.
Summary of the invention
The object of the present invention is to provide a kind of preparation method of cold chain snack bean Beancurd sheet, make the people in daily life can the instant edible skin of soya-bean milk.
Technical scheme of the present invention is as follows:
(1) high-temperature steam is softening
The dry skin of soya-bean milk to be softened is laid in and is easy to, on the screen cloth of steam smoothness or the layer frame of hole trellis, put into steamer and carry out high-temperature steam fast softening at 100～115 DEG C, and the time is 1～2min; The cooling front fritter that is cut into fast length 4～6cm, the wide 2～4cm of being completely;
(2) low temperature osmotic seasoning
Through the skin of soya-bean milk softening, stripping and slicing, add 2～4 times of liquid seasonings, antistaling agent, evenly, after spice, capping is immediately put into 2～5 DEG C of freezers and is carried out low temperature osmotic seasoning, and the time is 25～35min;
(3) thermophilic vacuum is oozed taste-oven dry
To complete the skin of soya-bean milk draining of low temperature osmotic seasoning, be placed on the layer frame of screen cloth or hole trellis, be placed in and in vacuum dryer, carry out thermophilic vacuum and ooze taste-oven dry, temperature is 45～55 DEG C, vacuum is 18～25Pa, and the time is 120～150min, makes product moisture content be controlled at 35～40%;
(4) boiling water sterilizing
Ooze taste-oven dry skin of soya-bean milk through complete cooling thermophilic vacuum, with the vacuum packaging of net weight 50g/ bag, and carry out immediately boiling water sterilization, the time is 20～30min, after sterilizing air blast cooling, dry up packaging bag outer surface water simultaneously;
(5) refrigeration and Cold Chain Circulation
The cooled skin of soya-bean milk of sterilizing is put into freezer and is preserved, and carries out omnidistance Cold Chain Circulation, and temperature is 2～5 DEG C.
Wherein, the described liquid seasoning of step (2) is one or more in salt, 5 '-flavour nucleotide disodium, chilli powder, and consumption is 12～15wt%; Water consumption is 400～450wt%, and above-mentioned consumption is all taking the fritter skin of soya-bean milk after softening as gross weight.Cooling for subsequent use after boiling water boiling 30～60s.
Wherein, the described antistaling agent of step (2) is one or more in D-araboascorbic acid sodium, vitamin C, citric acid, and consumption is 0.2～0.4wt%, and above-mentioned consumption is taking the fritter skin of soya-bean milk after softening as gross weight.In cooled liquid seasoning, add and stir.
Remarkable advantage of the present invention:
A) the present invention has kept the original color and luster of the skin of soya-bean milk, has given product excellent flavor: adopt low temperature osmotic flavoring technology, be conducive to the quick infiltration of flavor substance; Ooze taste-oven dry through thermophilic vacuum, further promote the diffusion of flavoring substance simultaneously; Keep on the one hand the good colour of product, improved on the other hand the seasoning effect of cold chain snack bean Beancurd sheet, made baste immersion evenly, thoroughly enough, given the flavor quality that product is good.
B) the present invention has improved products'texture quality, give product good taste: adopt and adjust low temperature osmotic seasoning and thermophilic vacuum to ooze the alternative tasty technique of conventional high-temperature boiling of taste-drying technology, solve that the long-time boiling of skin of soya-bean milk albumen heated denaturalization tasty and that easily cause is aging, the technical barrier of mouthfeel variation, can obtain and chew the cold chain snack bean Beancurd sheet that strength is good.
C) the present invention has improved Product Safety, extend the shelf-life: the Combined Processing that adopts bion antistaling agent processing-boiling water sterilization-Cold Chain Circulation, improve Product Safety, made product under high-moisture, also there is the longer shelf-life (more than 2 months) simultaneously.
D) instant edible, taste are abundant:, also can be positioned in instant noodles as seasoning bag with regard to edible through simple culinary art or heating, taste is easy to allotment, has met modern consumer variation, convenient purification, the demand of nutrient laden and the needs of fast pace life.
E) production technology provided by the invention is simple, easy to operate, can meet the requirement of suitability for industrialized production.
Detailed description of the invention
Be below several specific embodiment of the present invention, further illustrate the present invention, but the present invention be not limited only to this.
Embodiment 1
Select dry skin of soya-bean milk 150g, put into vapor (steam) temperature and be on the steamer layer with holes frame of 100 DEG C, high-temperature steam is quick
Softening 2min, completely cooling front length 5cm, the wide fritter for 3cm of being cut into fast.Then add salt 8.8g, 5 '-flavour nucleotide disodium 0.6g, chilli powder 12g, water 600mL boiling 30s, cooled baste adds D-araboascorbic acid sodium 0.3g, put into 2 DEG C of freezer low temperature osmotic seasoning 35min, again the skin of soya-bean milk after draining is placed on layer frame with holes, be placed in and in vacuum drier, carry out thermophilic vacuum and ooze taste-oven dry, temperature 45 C, vacuum 25Pa, time 150min, now moisture content 36.2%.Cooling rear 50g/ vacuum packaging, boiling water sterilizing 30min, after sterilizing air blast cooling, dry up packaging bag outer surface water simultaneously.Finally refrigeration and Cold Chain Circulation at 2 DEG C.
The shelf-life of this product can reach 70 days.
Embodiment 2
Select dry skin of soya-bean milk 150g, put into vapor (steam) temperature and be on the steamer layer with holes frame of 115 DEG C, high-temperature steam is quick
Softening 1min, completely cooling front length 4cm, the wide fritter for 4cm of being cut into fast.Then add salt 8.2g, 5 '-flavour nucleotide disodium 0.7g, chilli powder 12g, water 620mL boiling 60s, cooled baste adds D-araboascorbic acid sodium 0.3g, citric acid 0.1g, put into 5 DEG C of freezer low temperature osmotic seasoning 25min, again the skin of soya-bean milk after draining is placed on layer frame with holes, be placed in and in vacuum drier, carry out thermophilic vacuum and ooze taste-oven dry, 55 DEG C of temperature, vacuum 18Pa, time 120min, now moisture content 35%.Cooling rear 50g/ vacuum packaging, boiling water sterilizing 20min, after sterilizing air blast cooling, dry up packaging bag outer surface water simultaneously.Finally refrigeration and Cold Chain Circulation at 5 DEG C.
The shelf-life of this product can reach 68 days.
Embodiment 3
Select dry skin of soya-bean milk 150g, put into vapor (steam) temperature and be on the steamer layer with holes frame of 110 DEG C, high-temperature steam is quick
Softening 1.5min, completely cooling front length 6cm, the wide fritter for 2cm of being cut into fast.Then add salt 8.2g, 5 '-flavour nucleotide disodium 0.7g, water 600mL boiling 45s, cooled baste, add vitamin C 0.5g, put into 3 DEG C of freezer low temperature osmotic seasoning 30min, again the skin of soya-bean milk after draining is placed on layer frame with holes, be placed in and in vacuum drier, carry out thermophilic vacuum and ooze taste-oven dry, temperature 50 C, vacuum 20Pa, time 135min, the now cooling rear 50g/ vacuum packaging of moisture content 40%., boiling water sterilizing 25min, after sterilizing, air blast is cooling, dries up packaging bag outer surface water simultaneously.Finally refrigeration and Cold Chain Circulation at 3 DEG C.
The shelf-life of this product can reach 65 days.
Claims (1)
1. a preparation method for cold chain snack bean Beancurd sheet, is characterized in that described method comprises the steps:
(1) high-temperature steam is softening
The dry skin of soya-bean milk to be softened is laid in and is easy to, on the screen cloth of steam smoothness or the layer frame of hole trellis, put into steamer and carry out high-temperature steam fast softening at 100～115 DEG C, and the time is 1～2min; The cooling front fritter that is cut into fast length 4～6cm, the wide 2～4cm of being completely;
(2) low temperature osmotic seasoning
Through the skin of soya-bean milk softening, stripping and slicing, add 2～4 times of liquid seasonings, antistaling agent, evenly, after spice, capping is immediately put into 2～5 DEG C of freezers and is carried out low temperature osmotic seasoning, and the time is 25～35min;
Wherein, liquid seasoning is one or more in salt, 5 '-flavour nucleotide disodium, chilli powder, and consumption is 12～15wt%, and water consumption is 400～450wt%, above-mentioned consumption is all taking the fritter skin of soya-bean milk after softening as gross weight, cooling for subsequent use after boiling water boiling 30～60s; Antistaling agent is one or more in D-sodium isoascorbate, vitamin C, citric acid, and consumption is 0.2～0.4wt%, and above-mentioned consumption, taking the fritter skin of soya-bean milk after softening as gross weight, adds and stirs in cooled liquid seasoning;
(3) thermophilic vacuum is oozed taste-oven dry
The skin of soya-bean milk draining of low temperature osmotic seasoning will be completed, be placed on the layer frame of screen cloth or hole trellis, be placed in and in vacuum dryer, carry out thermophilic vacuum and ooze taste-oven dry, temperature is 45～55 DEG C, vacuum is 18～25Pa, time is 120～150min, makes product moisture content be controlled at 35～40%;
(4) boiling water sterilizing
Ooze taste-oven dry skin of soya-bean milk through complete cooling thermophilic vacuum, with the vacuum packaging of net weight 50g/ bag, and carry out immediately boiling water sterilization, the time is 20～30min, after sterilizing air blast cooling, dry up packaging bag outer surface water simultaneously;
(5) refrigeration and Cold Chain Circulation
The cooled skin of soya-bean milk of sterilizing is put into freezer and is preserved, and carries out omnidistance Cold Chain Circulation, and temperature is 2～5 DEG C.
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| CN201310435133.7A CN103444906B (en) | 2013-09-24 | 2013-09-24 | Preparing method of cold chain fast food bean curd skin |
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| CN201310435133.7A CN103444906B (en) | 2013-09-24 | 2013-09-24 | Preparing method of cold chain fast food bean curd skin |
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| CN103444906B true CN103444906B (en) | 2014-09-10 |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN105104572A (en) * | 2015-09-07 | 2015-12-02 | 浙江科技学院 | Freshness-retaining production method for relaxation dried bean curds |
| CN107232314A (en) * | 2017-04-26 | 2017-10-10 | 蚌埠市星光豆制品厂 | A kind of oily skin of beancurd of chilli oil |
| CN112772846A (en) * | 2019-11-08 | 2021-05-11 | 湖南景湘源食品饮料有限公司 | Instant bean curd sheet and preparation method thereof |
| CN111011577B (en) * | 2019-12-25 | 2022-02-01 | 江南大学 | Rapid rehydration method for tissue protein |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| JPS62259558A (en) * | 1986-04-11 | 1987-11-11 | Kenzo Hosono | Production of balloon bean curd |
| CN1232186C (en) * | 2002-09-17 | 2005-12-21 | 赵孚君 | Manufacturing method of instant health care dried bean cream in tight rolls |
| CN102388982A (en) * | 2011-11-08 | 2012-03-28 | 张守湘 | Preparation method of fragrant soybean roll |
| CN102613307A (en) * | 2012-02-09 | 2012-08-01 | 西华大学 | Processing method for instant braised yuba in brown sauce |
| CN102630980B (en) * | 2012-05-07 | 2013-08-07 | 江南大学 | Processing method for frozen and cropped freshwater chicken lobsters capable of being quickly tasty |
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