A kind of processing method of hundred pages and vegetarian chicken

A processing method and 100-page technology, which are applied in separation methods, chemical instruments and methods, foam dispersion/prevention, etc., can solve the problems of unsuitable soybean product processing process, small specific surface area, etc., and achieve improved elimination effect and defoaming effect. The effect of stabilizing and suppressing the generation of air bubbles

Active Publication Date: 2018-06-01
JINCAIDI FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The defoamer in this application is easy to disperse in water, has small specific surface area, fast defoaming, long-lasting foam suppression, and less dosage, but it can promote the growth of mycelia and is beneficial to microbial fermentation, so it is mainly suitable for fermented products production, but cannot be applied to the processing of soybean products

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0069] A processing method of louver in this embodiment includes the steps of material selection, soaking, pulping, boiling, pointing, patterning, pouring, pressing and forming. The specific operation process is as follows:

[0070] (1) Material selection: choose soybeans with full grains, no insect erosion, and no impurities.

[0071] (2) Soaking: Wash the soybeans and place them in constant temperature water at 17°C for soaking treatment. The pH value of the soaking water used in this example is 6.8, the mass ratio of soybeans to soaking water is 1:2.5, and the soaking time is 8 Hour.

[0072] (3) Pulping: the soybeans obtained after soaking are subjected to defibrination, separation and pulp filtration operations to obtain raw pulp. Specifically, in this embodiment, a refiner is used to grind soybeans obtained after soaking, and the mass ratio of water and beans is controlled to be 6.5:1, the grinding time is 2s, and the grinding precision is 100 mesh.

[0073] (4) Cookin...

Embodiment 2

[0081] A kind of processing method of one hundred pages of the present embodiment, concrete operating process is:

[0082] (1) Material selection: choose soybeans with full grains, no insect erosion, and no impurities.

[0083] (2) Soaking: Wash the soybeans and place them in constant temperature water at 22°C for soaking treatment. The pH value of the soaking water used in this example is 7.0, the mass ratio of soybeans to soaking water is 1:2.6, and the soaking time is 12 hours .

[0084] (3) Pulping: the soybeans obtained after soaking are subjected to defibrination, separation and pulp filtration operations to obtain raw pulp. Specifically, in this embodiment, the mass ratio of water beans is controlled to be 7.5:1, the grinding time is 1-2 s, and the grinding precision is 100 mesh.

[0085] (4) Cooking pulp: In this embodiment, the obtained raw pulp is boiled by adopting a continuous closed overflow type pulp cooking process.

[0086] Specifically, the first antifoamin...

Embodiment 3

[0093] A kind of processing method of one hundred pages of the present embodiment, concrete operating process is:

[0094] (1) Material selection: choose soybeans with full grains, no insect erosion, and no impurities.

[0095] (2) Soaking: Wash the soybeans and place them in soaking water at 19°C for soaking treatment. The pH value of the soaking water used in this example is 6.9, the mass ratio of soybeans to soaking water is 1:2.8, and the soaking time is 18°C. Hour.

[0096] (3) Pulping: the soybeans obtained after soaking are subjected to defibrination, separation and pulp filtration operations to obtain raw pulp. Specifically, in this embodiment, the mass ratio of water beans is controlled to be 7:1, the grinding time is 3 s, and the grinding precision is 100 mesh.

[0097] (4) Cooking pulp: In this embodiment, the obtained raw pulp is boiled by adopting a continuous closed overflow type pulp cooking process.

[0098] Concretely, add the antifoaming agent for the firs...

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PUM

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Abstract

The invention discloses a method for processing fenugreek and vegetarian chicken, and belongs to the technical field of bean product processing. The invention includes the steps of material selection, soaking, pulping, pulping, pulping, beating, pouring, pressing and molding, wherein, in the process of pulping, a defoamer is added, and the defoamer is composed of organic silicon oil, modified soybean lecithin , soybean oil and water. The present invention optimizes the compounding of the components of the defoamer, and at the same time optimizes the design of the processing technology of soy-based department store products such as Baiye or vegetarian chicken, thereby effectively improving the processing process of soybean-made department store products such as Baiye or vegetarian chicken. The antifoaming effect in the middle, and the usage amount of the defoaming agent is small, which can meet the limit requirement of the usage amount of polydimethylsiloxane in the national standard.

Description

technical field [0001] The invention belongs to the technical field of bean products processing, and more specifically relates to a processing method of fenugreek and vegetarian chicken. Background technique [0002] Soybeans are widely planted all over the world. They are rich in sources and rich in protein, amino acids, vitamins and other essential nutrients. Foods made from soybeans are the best food for people with high blood pressure, diabetes and obesity. . Therefore, bean products are food commonly used in people's lives, and are deeply loved by consumers in general. At present, soybeans can be processed into a variety of convenient soybean products. Among them, Baiye knot and vegetarian chicken are common types of soybean products. Phlegm, nourishing stomach, detoxification, antiperspirant and other effects, it is a good food for women, children, old and weak. [0003] However, because soybeans contain saponin, and soybean milk has the characteristics of film and ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23C20/02B01D19/04A23L11/45
CPCB01D19/0404B01D19/0409B01D19/0418A23C20/025
Inventor 麻志刚何德金韩玉保丁国华
Owner JINCAIDI FOOD CO LTD
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