Production method of puffed bean strips

A production method and technology of bean sticks, applied in the field of bean product processing, can solve problems such as low production efficiency and unstable quality of puffed bean sticks

Active Publication Date: 2015-04-01
吴青平
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] In order to solve the problem of unstable product quality and low production efficiency of puffed bean sticks produced by traditional techniques, the present invention provides a production method of puffed bean sticks, which uses modern food proces

Method used

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Embodiment Construction

[0010] The present invention is described below by specific embodiment:

[0011] Select 100kg of fresh high-quality soybeans with plump blue-yellow grains, remove moldy grains and impurities, add 230kg of water to soak for 12 hours, add 180kg of water to refine the pulp, and filter out the soybean milk; boil the pulp to 100°C, and divide it into pots when it is slightly boiling Add 2kg glycerol acetate for defoaming; pour the cooked soybean milk into the dispensing tank, when the temperature of the soybean milk drops to 80-85℃, use a total of 12kg of Physalis water to dispensing, keep warm at 65℃, squat brain, break the brain, and upper the brain , press molding to make dried tofu with a thickness of 0.8-1.2 cm; cut the pressed dried tofu into 0.8-1.2×6.0-8.0 cm tofu blanks; fry the blanks in a fryer and control the frying temperature 140-160°C, frying time 8-10 minutes; oil control, cooling, measuring, packaging.

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Abstract

The invention relates to the field of bean product processing, and especially relates to a production method of puffed bean strips. The method comprises the following steps: 1, selecting high quality soybeans, adding water, immersing, pulping, and filtering to obtain soybean milk; 2, boiling the soybean milk until 95-110DEG C; 3, marinating the soybean milk by using a sour slurry at 80-85DEG C, carrying out heat insulation at 60-65DEG C to form bean curd jelly, breaking the bean curd jelly, feeding the bean curd jelly, and pressurizing to make dried bean curd with the thickness of 0.8-1.2cm; 4, cutting the dried bean curd to form bean curd blanks of 0.8-1.2cm*6.0-8.0cm; 5, putting the blanks in a fryer, and frying at 140-160DEG C for 8-10min; and 6, allowing the fried blanks to stand in order to remove oil, cooling, metering, and packaging. The production method of puffed bean strips is realized through reconstructing a traditional bean strip production technology by using a modern food processing technology, guarantees the traditional flavor of bean strips, improves the production efficiency, and realizes standardized and large scale production.

Description

technical field [0001] The invention relates to the field of bean product processing, in particular to a method for making puffed bean sticks. Background technique [0002] There are many kinds of soybean products in my country, especially fried foods processed from tofu, such as bean paste. The puffed soybean protein products made from soybeans are mainly strip-shaped foamed bean sticks made of whole soybeans on the market at present. The main disadvantages are the heavy beany smell and rough taste. [0003] Fried puffed bean sticks, also known as Tiaozi in Susong County, Anhui Province, is a long-shaped dry puffed soybean protein product made from fried tofu. It is well-known and loved by everyone in Susong. A must-have hot pot ingredient for every family during the festival. Tiaozi is different from the tofu puffs sold in the market. The main difference between it and tofu puffs is that the tiaozi is hard, dry, plump, good toughness, extremely low in water content, easy...

Claims

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Application Information

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IPC IPC(8): A23L1/20A23L11/45
CPCA23C20/005
Inventor 吴青平
Owner 吴青平
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