Preparation method of quickly frozen fresh bean gluten
A production method and fresh bean tendon technology are applied in the field of bean tendon production and quick-frozen fresh bean tendon production, which can solve the problems of low quality standard, irregular process, poor sanitation conditions, etc., so as to prevent food spoilage and ensure product safety. , the effect of the simple method
Inactive Publication Date: 2017-10-20
重庆金刚筋食品有限公司
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Problems solved by technology
At present, they are all produced by traditional techniques. There are problems such as low quality standards, poor hygienic conditions, and irregular processes. The shelf life of the produced bean gluten is short, the nutritional content cannot be preserved to the greatest extent, and the taste is not particularly strong.
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[0008] The technical solutions in the embodiments of the present invention will be described clearly and completely in conjunction with the accompanying drawings in the embodiments of the present invention. Obviously, the described embodiments are only a part of the embodiments of the present invention, rather than all the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those of ordinary skill in the art without creative work shall fall within the protection scope of the present invention.
[0009] The method of making quick-frozen fresh bean tendon is to first produce the finished fresh bean tendon by traditional technology. The cross-sectional thickness d of the bean tendon is 7 mm (such as figure 1 (Shown), this thickness can not only ensure the texture of the bean tendon, but also facilitate the subsequent freezing process, and take into account the strength of the bean tendon; then put the fresh bean tendon in the freezing equ...
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Abstract
The invention discloses a preparation method of quickly frozen fresh bean gluten. The preparation method comprises the following steps: producing a finished product of fresh bean gluten, wherein the section thickness of the bean gluten is 6-8mm; putting the fresh bean gluten in freezing equipment; reducing the temperature of the fresh bean gluten to -18 DEG C within half an hour so that water in the bean gluten is condensed into micron-scale ice crystals. The method disclosed by the invention is simple; the water in the bean gluten is quickly frozen to form tiny ice crystals, and cell tissues are not seriously damaged; bacteria in the bean gluten are in a dormant state, and the cell tissues of the food materials are not damaged for sure while the cell activity of the food materials is not impaired; moreover, the mouthfeel of the bean gluten is more chewy; the flavor and nutritional ingredients of the bean gluten can be preserved; moreover, the growth of microorganisms can be effectively inhibited so that the product safety can be effectively ensured. Meanwhile, the bio-enzyme activity is in a low-temperature inhibitory state (the active temperature of the enzyme is 30-40 DEG C). In a low-temperature condition, the ability of bio-enzyme of decomposing protein and fat is effectively inhibited, and thus food deterioration can be prevented.
Description
Technical field [0001] The invention relates to a preparation method of soybean tendon, in particular to a preparation method of quick-frozen fresh soybean tendon, and belongs to the technical field of soybean product processing. Background technique [0002] Bean tendon is a characteristic traditional soy product with a strong bean flavor and a unique taste that other soy products do not have. The raw material for the production is soybeans, which are ground into soybean milk, heated, and rolled up with a bamboo stick after the surface of the soybean milk is filmed. After drying, the middle bamboo stick is removed. Its shape is like a stick, so it is commonly called "bean stick". It is pure natural without any additives. The product contains vitamins, protein and other nutrients required by the human body. , Gui, Sichuan, Chongqing, Jiangsu and Zhejiang. At present, they are all produced by traditional techniques, and there are problems of low quality standards, poor sanitary ...
Claims
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Patent Timeline
Login to View More IPC IPC(8): A23C20/02A23L3/36A23L11/45
CPCA23C20/025A23L3/36A23V2002/00A23V2300/20
Inventor 王元波
Owner 重庆金刚筋食品有限公司