Production technology of dried bean curd sticks

A production process and technology of bean curd sticks, which are applied in the direction of food ingredients as antimicrobial preservation, food preservation, cheese substitutes, etc., can solve the problems that chemical preservatives do not meet the production requirements of green and pollution-free organic food, and achieve low production cost, The production process is simple and the effect of enhancing the anti-corrosion performance

Inactive Publication Date: 2019-01-18
华蓥市职业教育培训中心
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In view of this, the application provides a production process of bean curd sticks, which solves the problem that the chemical preser

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A kind of bean curd stick production technology, comprises the following steps:

[0025] 1) Bean selection: select soybeans with full grains and peel them;

[0026] 2) Soaking soybeans: Soak the peeled soybeans in clear water, add alkaline substances to adjust the pH value to 6.8, and soak the soybeans until they swell and harden but not soft;

[0027] 3) Refining: Use a refiner to mix soybeans and water in proportion to grind them into pulp, and add garlic extract and tea tree extract. The weight ratio of peeled soybeans, garlic extract, and tea tree extract is 33:1 : 5, after fully mixing, the juice is filtered to obtain soybean milk;

[0028] 4) Boil the milk: boil the soybean milk prepared in step 3), and after the juice boils for 2-10 minutes, the fragrance of the soybean milk is the cooked milk, and the concentration of the soybean milk is prepared as 5.5%;

[0029] 5) Extract yuba: Put the cooked pulp in step 4) into the yuba pot to heat, control the temperatur...

Embodiment 2

[0031] A kind of bean curd stick production technology, comprises the following steps:

[0032] 1) Bean selection: select soybeans with full grains and peel them;

[0033] 2) Soaking soybeans: Soak the peeled soybeans in clear water, add alkaline substances to adjust the pH value to 6.8, and soak the soybeans until they swell and harden but not soft;

[0034] 3) Refining: Use a refiner to mix soybeans and water in proportion to grind them into pulp, and add garlic extract and tea tree extract. The weight ratio of peeled soybeans, garlic extract, and tea tree extract is 30:1 : 5, after fully mixing, the juice is filtered to obtain soybean milk;

[0035] 4) Boil the milk: boil the soybean milk prepared in step 3), and after the juice boils for 2-10 minutes, the fragrance of the soybean milk is the cooked milk, and the concentration of the soybean milk is prepared as 5.5%;

[0036] 5) Extract yuba: Put the cooked pulp in step 4) into the yuba pot to heat, control the temperatur...

Embodiment 3

[0038] A kind of bean curd stick production technology, comprises the following steps:

[0039] 1) Bean selection: select soybeans with full grains and peel them;

[0040] 2) Soaking soybeans: Soak the peeled soybeans in clear water, add alkaline substances to adjust the pH value to 6.8, and soak the soybeans until they swell and harden but not soft;

[0041] 3) Refining: Use a refiner to mix soybeans and water in proportion to grind them into pulp, and add garlic extract and tea tree extract. The weight ratio of peeled soybeans, garlic extract, and tea tree extract is 35:1 : 5, after fully mixing, the juice is filtered to obtain soybean milk;

[0042] 4) Boil the milk: boil the soybean milk prepared in step 3), and after the juice boils for 2-10 minutes, the fragrance of the soybean milk is the cooked milk, and the concentration of the soybean milk is prepared as 5.5%;

[0043] 5) Extract yuba: Put the cooked pulp in step 4) into the yuba pot to heat, control the temperatur...

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PUM

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Abstract

The invention discloses a production technology of dried bean curd sticks. The production technology comprises the following steps; electing bean type agricultural products and peeling; carrying out immersion treatment on the bean type agricultural products; adding an alkaline substance and regulating the pH (Potential of Hydrogen) value to be 6.5 to 7.5; then mixing the immersed bean type agricultural products and water according to the ratio; grinding the bean type agricultural products into pulp through a grinding machine; adding a garlic extracting solution and a tea tree extracting solution and sufficiently mixing; then filtering the pulp to obtain soybean milk; boiling the obtained soybean milk and filtering to obtain cooked soybean milk; putting the cooked soybean milk into a driedbean curd stick pot and heating until one layer of an oily thin film is formed on the surface of the cooked soybean milk; picking a film and molding; and airing to obtain the dried bean curd sticks. The anti-corrosion performance of the dried bean curd sticks is enhanced and the prepared dried bean curd sticks have a fresh-keeping function for longer time; and an additive meets the production requirements of green and pollution-free organic foods.

Description

technical field [0001] The invention relates to the technical field of food production technology, in particular to a production technology of bean curd sticks. Background technique [0002] Yubacha, also known as beancurd skin, is a very popular Hakka traditional food and a common food ingredient in Chinese areas. It has a strong bean flavor and a unique taste that other soy products do not have. The color of yuba is yellowish white, shiny and bright, rich in protein and various nutrients. It can be opened after soaking in water (cool in summer and warm in winter) for 3 to 5 hours. The yuba is made by heating soybean milk and keeping it warm for a period of time to form a layer on the surface. The film is picked out and hangs down into branches, and then dried. Its shape is similar to bamboo branches, and it is called yuba. Yuba is a product with a certain structure composed of soybean protein film and fat. It has high nutritional value, is easy to preserve, and is conveni...

Claims

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Application Information

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IPC IPC(8): A23C20/02A23L3/3454A23L11/45
CPCA23C20/025A23L3/3454A23V2002/00A23V2200/10A23V2250/212A23V2250/214
Inventor 董建军
Owner 华蓥市职业教育培训中心
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