Processing method of shredded tofu

A processing method and soybean product technology, which is applied in the processing field of soybean product cloud silk, can solve the problems of cloud silk moisture absorption, dampness, mildew, and affecting normal sales safety, so as to shorten the dehydration time, avoid safety hazards, and improve the use of cloud silk. safety effect

Inactive Publication Date: 2018-06-08
ANHUI HONGHUA FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, if the sealing of the packaging cannot be guaranteed, the cloud will absorb moisture and become damp, and in severe cases, it will cause mildew, which will affect normal sales and food safety.
In addition, cloud silk is generally made of soybeans, and bean dregs are inevitably produced during the pulping process, and the bean dregs contain a large amount of nutrients that can be processed into cloud silk, which reduces the utilization rate of soybeans

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] (1) Soybean screening: buy high-quality soybeans, remove impurities through screening, and keep soybeans with full grains and no pests and diseases;

[0034] (2) Soaking: The soaking process is divided into three stages, the first stage soaking water temperature is 40-45°C, soaking time 8h, the second stage soaking water temperature is 55-60°C, soaking time 3h, the third stage soaking water temperature is 65-70°C 1. The soaking time is 1 hour. After soaking, remove the soybeans and let them cool down to room temperature naturally;

[0035] (3) Refining: The refining process is divided into three stages. In the first stage, soybeans are refined using a soybean milk machine with a power of 1.1kW and a frequency of 50Hz at a water temperature of 40-45°C. The refining time is 2 hours per 10kg of soybeans. Filter the soybean milk for later use; in the second stage, grind the bean dregs obtained in the first stage with a soymilk machine at a water temperature of 55-60°C. The...

Embodiment 2

[0063] (1) Soybean screening: buy high-quality soybeans, remove impurities through screening, and keep soybeans with full grains and no pests and diseases;

[0064] (2) Soaking: The soaking process is divided into three stages, the first stage soaking water temperature is 40-45°C, soaking time 8h, the second stage soaking water temperature is 55-60°C, soaking time 3h, the third stage soaking water temperature is 65-70°C 1. The soaking time is 1 hour. After soaking, remove the soybeans and let them cool down to room temperature naturally;

[0065] (3) Refining: The refining process is divided into three stages. In the first stage, soybeans are refined using a soybean milk machine with a power of 1.1kW and a frequency of 50Hz at a water temperature of 40-45°C. The refining time is 2 hours per 10kg of soybeans. Filter the soybean milk for later use; in the second stage, grind the bean dregs obtained in the first stage with a soymilk machine at a water temperature of 55-60°C. The...

Embodiment 3

[0075] (1) Soybean screening: buy high-quality soybeans, remove impurities through screening, and keep soybeans with full grains and no pests and diseases;

[0076] (2) Soaking: The soaking process is divided into three stages, the first stage soaking water temperature is 40-45°C, soaking time 8h, the second stage soaking water temperature is 55-60°C, soaking time 3h, the third stage soaking water temperature is 65-70°C 1. The soaking time is 1 hour. After soaking, remove the soybeans and let them cool down to room temperature naturally;

[0077] (3) Refining: The refining process is divided into three stages. In the first stage, soybeans are refined using a soybean milk machine with a power of 1.1kW and a frequency of 50Hz at a water temperature of 40-45°C. The refining time is 2 hours per 10kg of soybeans. Filter the soybean milk for later use; in the second stage, grind the bean dregs obtained in the first stage with a soymilk machine at a water temperature of 55-60°C. The...

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PUM

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Abstract

The invention discloses a processing method of shredded tofu, and relates to the technical field of processing of bean products. The processing method comprises the following steps of (1) screening soybeans; (2) performing soaking; (3) performing grinding to obtain pulp; (4) boiling the pulp; (5) performing pulp solidification; (6) enabling the solidified pulp to stand and stirring jellied bean curd to obtain bean curd pudding; (7) performing pressing to obtain bean cream skim; (8) cutting the bean cream skim into the shredded tofu; and (9) packing the shredded tofu. Through three soaking working procedures, the soybeans sufficiently absorb water and puff, so that leaching of protein and other nutrient substances contained in the soybeans can be facilitated; and through three working procedures of performing grinding to obtain pulp, the protein and the nutrient substances contained in the soybeans can be quickly leached, and the condition that because bean dregs contain massive proteinand nutrient substances, the utilization rate of the soybeans is reduced, is reduced. Through the arrangement of a first-class dehydrating chamber and a second-class dehydrating chamber, the shreddedtofu is slowly dehydrated at the early stage; and through later-stage warming for dehydration, the dehydrating time is shortened.

Description

Technical field: [0001] The invention relates to the technical field of bean product processing, in particular to a method for processing bean product cloud silk. Background technique: [0002] Yunsi, also known as shredded tofu, is a characteristic traditional soy product, which belongs to the derivative food of tofu. The protein content of cloud silk is higher than that of soybeans, and the protein is a complete protein. It not only contains 8 kinds of amino acids necessary for the human body, but also its ratio is close to the needs of the human body. It has high nutritional value and can be eaten by ordinary people. [0003] High-quality cloud silk is uniform white or light yellow, shiny, tough, moderately soft and hard, uniform in thickness, non-sticky, free of impurities, and has the inherent fragrance of cloud silk. Yunsi is mostly eaten cold, or it can be stir-fried with vegetables. [0004] In order to increase the shelf life of cloud silk, cloud silk is usually m...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C20/02A23L3/40A23L3/3526A23L3/349B01D53/28A23L11/45
CPCB01D53/28A23C20/025A23L3/349A23L3/3526A23L3/40
Inventor 舒静舒亚舒红云
Owner ANHUI HONGHUA FOOD
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