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Dried beancurd stick production process with soaking process simplified

A production technology and process technology, applied in cheese substitutes, dairy products, applications, etc., can solve the problems of consuming a lot of manpower and material resources, low production efficiency, and high cost, and achieve the goal of improving production efficiency, low cost, and improving toughness Effect

Inactive Publication Date: 2016-11-09
清流县嵩溪镇鑫牌豆腐皮厂
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The invention provides a bean curd stick production process with a simplified soaking process to overcome the problems that the soaking process in the existing bean curd stick production process consumes a lot of manpower and material resources, low production efficiency and high cost

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment approach 1

[0026] The bean curd stick production technique that soaking procedure simplifies comprises the following operations carried out in sequence:

[0027] a. Bean selection: Soybeans are winnowed, sieved, panned, and sorted to remove impurities and rotten bad beans. The selected soybeans are plump, clear in color, free from pests, mildew, and impurities;

[0028] b. Peeling: After the soybeans are coarsely ground by machinery, the skins of the soybeans are peeled off so that the soybeans have 2 to 5 petals.

[0029] c. Soaking: Wash the peeled soybeans in clean water for 2 to 3 times, and then soak them in clean water. When soaking, add shepherd's purse juice accounting for 0.01% of the total weight of soybeans and salt accounting for 0.001% of the total weight of soybeans in the water. Fresh shepherd's purse is directly crushed without adding water and filtered to obtain shepherd's purse juice. The salt is the daily edible salt; soaking time: soak for about 3 hours in early sprin...

Embodiment approach 2

[0038] The bean curd stick production technique that soaking procedure simplifies comprises the following operations carried out in sequence:

[0039] a. Bean selection: the soybeans are winnowed, sieved, washed and sorted to remove impurities and rotten bad beans;

[0040] b. Peeling: After the soybeans are coarsely ground by machinery, the skins of the soybeans are peeled off, so that the soybeans have 2 to 5 petals;

[0041] c. Soaking: Wash the peeled soybeans in clean water for 2 to 3 times, and then soak them in clean water. When soaking, add shepherd's purse juice accounting for 0.1% of the total weight of soybeans and salt accounting for 0.0005% of the total weight of soybeans in the water. Shepherd's purse and water are mixed at a weight ratio of 1:0.5, crushed and filtered to obtain shepherd's purse juice; soaking time: soak for 3 to 3.5 hours in early spring and autumn, soak for 1.7 to 2 hours in summer, and soak for 4.5 to 5 hours in winter; need to change water; ...

Embodiment approach 3

[0050] The bean curd stick production technique that soaking procedure simplifies comprises the following operations carried out in sequence:

[0051] a. Bean selection: the soybeans are winnowed, sieved, washed and sorted to remove impurities and rotten bad beans;

[0052] b. Peeling: After the soybeans are coarsely ground by machinery, the skins of the soybeans are peeled off, so that the soybeans have 2 to 5 petals;

[0053] c. Soaking: Wash the peeled soybeans in clean water for 2 to 3 times, and then soak them in clean water. When soaking, add shepherd's purse juice accounting for 0.2% of the total weight of soybeans and salt accounting for 0.0008% of the total weight of soybeans in the water. Shepherd's purse and water are mixed at a weight ratio of 1:1, crushed and filtered to obtain shepherd's purse juice; soaking time: soak for 3 to 3.5 hours in early spring and autumn, soak for 2 to 2.5 hours in summer, and soak for 4.8 to 5.5 hours in winter. need to change water;

...

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PUM

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Abstract

The invention relates to a dried beancurd stick production process with a soaking process simplified. The production process sequentially includes following procedures: selecting beans; shelling; soaking; filtering the beans; grinding the beans into bean milk; boiling the bean milk; filtering the bean milk; boiling skin; lifting up the skin; baking; packing; obtaining a finished product. By using the dried beancurd stick production process, production efficiency of dried beancurd sticks can be effectively improved, and production cost and labor amount of working personnel can be lowered. Water changing is not needed for soaking soybeans in the soaking process, soaking time can be shortened by more than a half when compared with conventional processes, bubble rotting and souring of the soybeans are avoided, and the working personnel does not need to always observe the soaking state of the soybeans.

Description

technical field [0001] The invention relates to a production process of bean curd sticks, in particular to a production process of bean curd sticks with simplified soaking process. Background technique [0002] How to soak soybeans so that it does not turn sour is one of the difficult problems in the production process of bean curd sticks. At present, in the production process of bean curd sticks, the soaking time is: soaking for 7-8 hours in early spring and autumn; soaking for 4-5 hours in summer, and soaking for about 10 hours in winter. Observe, when the soaked beans are swollen by hand, it should be avoided that the soaking time is too long and the water temperature is too high to cause bubbles to rot and sour the soybeans. At present, the soaking process in the bean curd stick production process is relatively cumbersome. It requires manual observation of the soaking liquid and soybeans, and the soaking time is long, and multiple water changes are required, which consu...

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 兰爱珍
Owner 清流县嵩溪镇鑫牌豆腐皮厂
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