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Method for deodorizing bean products

A bean product and deodorization technology, which is applied in the deodorization of bean products and the production of bean products, can solve the problems of inability to guarantee the quality of bean products, poor sterilization effect, and strong fishy smell of soybean milk, and achieve easy operation and good sterilization effect , the effect of eliminating fishy smell

Inactive Publication Date: 2009-06-03
HENAN JINPAI IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

But because the temperature of the steam is low, the soya-bean milk cooked with the steam has a strong fishy smell, and the bean products made from the fishy-smelling cooked soya-bean milk also have a big rotten smell, and the mouthfeel is not good; and because the temperature of the steam is low, cooking The bactericidal effect in the pulp is poor, and the quality of soybean products cannot be guaranteed

Method used

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  • Method for deodorizing bean products
  • Method for deodorizing bean products
  • Method for deodorizing bean products

Examples

Experimental program
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Embodiment 1

[0016] Soybeans are soaked and beaten, and the soymilk is put into five-stage cooking pots A, B, C, D, and E to cook the pulp, and then enters the heating and re-cooking pot F for heating and re-cooking. The temperature is 180 DEG C, and the heating time for reboiling is 8 minutes, and then it is discharged from the cooked pulp discharge pipe 7 and entered into the next production process to make a finished product.

Embodiment 2

[0018] Soybeans are soaked and beaten, and the soymilk is put into five-stage cooking pots A, B, C, D, and E to cook the pulp, and then enters the heating and re-cooking pot F for heating and re-cooking. The temperature is 210 DEG C, and the heating time for reboiling is 5 minutes, and then it is discharged from the cooked pulp discharge pipe 7 and enters the next production process to make a finished product.

[0019] The cooking process of the present invention is continuous cooking, and the raw soymilk input is adjusted according to the amount of steam entering the cooking pot and the temperature of the heating and re-cooking pot, so as to adjust the production output.

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Abstract

The invention discloses a method for deodorizing bean products, which comprises the steps of bean soaking, beating, siruping, reboiling by heating, salting, pressing and obtaining finished products. The step of reboiling by heating is carried out at a temperature of 170-230 DEG C, and continues for 5-10 minutes.

Description

technical field [0001] The invention discloses a method for removing fishy smell of bean products, which belongs to the technical field of agricultural product processing, and is particularly related to the production methods of bean products such as tofu, bean curd skin and bean curd sticks. Background technique [0002] Soy products (tofu, bean curd skin, yuba) are one of the main non-staple foods in daily life and are deeply loved by consumers. The traditional production method of soy products is soaking beans → beating → boiling → entering the next production process to make finished products. Taking the production of tofu as an example, the known production method of tofu is: soaking beans → beating → boiling → stewing → pressing → finished product. In the process of industrialized production of soybean products, the continuous cooking method is adopted to cook the pulp. The method is to divide the cooking pot into multi-stage cooking pots and use steam to cook the pul...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/211A23L11/30
Inventor 李明单广辉马飞
Owner HENAN JINPAI IND