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Processing technology for soybean stick leisure food

A technology of snack food and processing technology, applied in the field of food processing, can solve the problems of hindering the development of non-fermented soybean products, unfavorable to the promotion and application of the catering industry, and long processing time, and achieves a complete shape, tough taste, and prolonged preservation time. Effect

Inactive Publication Date: 2016-04-20
重庆壹根豆筋有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This is not suitable for modern fast-paced life. Due to the long processing time and short shelf life after processing (generally no more than 24 hours), it is also not conducive to the promotion and application in the catering industry, which seriously hinders traditional non-fermented soybean products such as Development of bean gluten industry

Method used

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  • Processing technology for soybean stick leisure food
  • Processing technology for soybean stick leisure food
  • Processing technology for soybean stick leisure food

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] The bean gluten snack food processing technology comprises the following steps:

[0023] A. Soak the dried bean curd in water for 10 hours, shred it, and fry it;

[0024] B. Vacuum-seal the fried bean gluten in bags, then sterilize and cool to obtain the bean gluten snack food.

[0025] In step A, the water consumption of soaking the dried bean gluten in water is 3 cm for soaking the dried bean gluten.

[0026] In step A, the degree of draining is: 1 kg of dried bean gluten before soaking is drained to 1.4 kg.

[0027] In step A, the stir-frying refers to placing the shredded bean gluten in a pot with an oil temperature of 80°C, then adding salt, minced ginger, pepper powder, star anise and cardamom and stir-frying for 3 minutes. The bean gluten, salt, The mass ratio of ginger powder, pepper powder, star anise and cardamom is 35:3:6:4:5:2:4.

[0028] In step B, the pressure of the vacuum seal is 1200Pa.

[0029] In step B, the sterilization refers to sterilization a...

Embodiment 2

[0031] The bean gluten snack food processing technology comprises the following steps:

[0032] A. Soak the dried bean curd in water for 2 hours, cut into pieces, and stir-fry;

[0033] B. Vacuum-seal the fried bean gluten in bags, then sterilize and cool to obtain the bean gluten snack food.

[0034] In step A, the water consumption of soaking the dried bean gluten in water is 5 cm for soaking the dried bean gluten.

[0035] In step A, the degree of draining is: 1 kg of dried bean gluten before soaking is drained to 1.2 kg.

[0036] In step A, the stir-frying refers to placing the diced bean gluten in a pot with an oil temperature of 75°C, then adding salt, minced ginger, pepper powder, star anise and cardamom and stir-frying for 5 minutes. The bean gluten, salt, The mass ratio of ginger powder, pepper powder, star anise and cardamom is 25:5:4:6:5:2:4.

[0037] In step B, the pressure of the vacuum seal is 1000Pa.

[0038] In step B, the sterilization refers to sterilizat...

Embodiment 3

[0040] The bean gluten snack food processing technology comprises the following steps:

[0041] A. Soak the dried bean curd in water for 6 hours, shred it, and fry it;

[0042] B. Vacuum-seal the fried bean gluten in bags, then sterilize and cool to obtain the bean gluten snack food.

[0043] In step A, the water consumption of soaking the dried bean gluten in water is 4 cm for soaking the dried bean gluten.

[0044] In step A, the degree of draining is: 1 kg of dried bean gluten before soaking is drained to 1.3 kg.

[0045] In step A, the stir-frying refers to placing the shredded bean gluten in a pot with an oil temperature of 77°C, then adding salt, minced ginger, pepper powder, star anise and cardamom and stir-frying for 4 minutes. The mass ratio of ginger powder, pepper powder, star anise and cardamom is 30:4:5:5:4:2:3.

[0046] In step B, the pressure of the vacuum seal is 1100Pa.

[0047] In step B, the sterilization refers to sterilization at 121° C. and 404 kPa fo...

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Abstract

The invention relates to a processing technology for soybean stick leisure food. The technology comprises the following steps that 1, dried soybean sticks are placed in water or soaking liquid with the grapefruit fragrance to be soaked until the soybean sticks are softened and then sliced or shredded, and frying is performed; 2, the fried soybean sticks are bagged, vacuum sealing, sterilizing and cooling are performed, and then the soybean stick leisure food is obtained. According to the technology, the preservation time of the soybean sticks soaked with the water is prolonged and can reach 6 months or above, and eating is convenient. Meanwhile, the soybean stick leisure food prepared through the technology is complete in shape, uniform in thickness, not burnt, uniform in color and cluster, glossy, chewy and tough in mouthfeel, elastic and moderate in saltiness degree.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a processing technology of soybean gluten snack food. Background technique [0002] Bean gluten, also known as bean sticks and bean skewers, is a high-protein non-staple food extracted from soybeans. Soybeans that have been screened are soaked, then polished, boiled, and then filtered into soy milk; The wind blows, and the skin is rolled up with a bamboo stick when the skin is peeled, and the soybean product is dried. [0003] The preparation method of the bean gluten is as follows: selecting beans→soaking beans→refining pulp→pulping pulp→boiling pulp→filtering pulp→extracting→taking sticks→drying→packing. Generally, the bean gluten can be obtained in the extraction step. However, since the bean gluten is rich in nutrients, it is easy to breed microorganisms and spoil, and the freshness period is short. Usually, the bean gluten is dried and stored when it is prepared. [0004] Be...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C20/02A23L11/45
CPCA23C20/025
Inventor 魏奎富
Owner 重庆壹根豆筋有限公司
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