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Production method of dried beancurd sticks

A production method and technology for yuba, applied in cheese substitutes, dairy products, applications, etc., can solve the problems of quality degradation of yuba, time-consuming, and failure to compact and coherent operations.

Inactive Publication Date: 2019-03-19
广西武宣农家富食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, in the prior art, for paddle grinding and pulp rejection, these two process steps have not been operated in a compact and coherent manner; generally, the soybeans are firstly pulped, and then the pulp is concentrated and the pulp is thrown
This method is time-consuming and causes the quality of the produced bean curd sticks to decline; the amount of bean curd sticks produced is small, so it is necessary to improve and innovate the existing technology

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A kind of production method of bean curd stick, described production method comprises the following steps:

[0022] (1) Raw material processing, selecting high-quality soybeans, and cleaning the selected soybeans to remove unqualified soybeans;

[0023] (2) Soaking. Soak the selected soybeans in water for 4-13 hours. The depth of water covering the top layer of soybeans is 2-6 cm. After soaking, take out the soybeans and drain;

[0024] (3) Grinding. Put the soaked soybeans into the refiner for grinding. During the grinding process, appropriate amount of water can be added, and coarse soybean milk can be obtained after grinding;

[0025] (4) Screening and washing, the obtained coarse soybean milk is subjected to three screening and washing processes, three screening and washing are carried out in the first screening and washing process, and then the coarse soybean milk after screening is pumped into the second screening and washing process for three times Sieve and was...

Embodiment 2

[0033] A kind of production method of bean curd stick, described production method comprises the following steps:

[0034] (1) Raw material processing, selecting high-quality soybeans, and cleaning the selected soybeans to remove unqualified soybeans;

[0035] (2) Soaking. Soak the selected soybeans in water for 8 hours. The depth of water covering the top layer of soybeans is 2-6 cm. After soaking, take out the soybeans and drain;

[0036] (3) Grinding. Put the soaked soybeans into the refiner for grinding. During the grinding process, appropriate amount of water can be added, and coarse soybean milk can be obtained after grinding;

[0037] (4) Screening and washing, the obtained coarse soybean milk is subjected to three screening and washing processes, three screening and washing are carried out in the first screening and washing process, and then the coarse soybean milk after screening is pumped into the second screening and washing process for three times Sieve and wash, ...

Embodiment 3

[0045] A kind of production method of bean curd stick, described production method comprises the following steps:

[0046] (1) Raw material processing, selecting high-quality soybeans, and cleaning the selected soybeans to remove unqualified soybeans;

[0047] (2) Soaking. Soak the selected soybeans in water for 13 hours. The depth of water covering the top layer of soybeans is 2-6 cm. After soaking, take out the soybeans and drain;

[0048] (3) Grinding. Put the soaked soybeans into the refiner for grinding. During the grinding process, appropriate amount of water can be added, and coarse soybean milk can be obtained after grinding;

[0049](4) Screening and washing, the obtained coarse soybean milk is subjected to three screening and washing processes, three screening and washing are carried out in the first screening and washing process, and then the coarse soybean milk after screening is pumped into the second screening and washing process for three times Sieve and wash, ...

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PUM

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Abstract

The invention relates to the technical field of abrasive cleaning devices and particularly relates to a production method of dried beancurd sticks. The production method comprises the following steps:(1) raw material processing, (2) soaking, (3) milk grinding, (4) screening, (5) pre-boiling of milk, (6) production of the dried beancurd sticks, and (7) drying. The production method is simple, theyield of the produced dried beancurd sticks is 10%-15%, and the produced dried beancurd sticks have the characteristics of fragrance, sweetness, softness and the like.

Description

technical field [0001] The invention relates to the technical field of bean curd sticks, in particular to a production method of bean curd sticks. Background technique [0002] Yuba, also known as bean curd 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. Bean curd sticks are yellowish-white in color, shiny and translucent, rich in protein and a variety of nutrients, and soaked in water (cool in summer and warm in winter) for 3 to 5 hours to bloom. Meat, vegetarian, grilled, fried, cold salad, soup, etc., the food is fragrant and refreshing, and the meat and vegetarian dishes have a unique flavor. However, patients with nephritis, renal insufficiency, diabetic ketoacidosis, and gout are not suitable for eating yuba. [0003] The general production process of yuba is: bean selection→peeling→soaking beans→refining→pulping→boiling→filtering→extracti...

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 许爱玲
Owner 广西武宣农家富食品有限公司
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