High-efficiency and low-consumption production process of oil skin dried beancurd sticks

Abstract

The invention discloses a high-efficiency and low-consumption production process of oily skin dried beancurd sticks, which relates to the field of bean product production and comprises the following steps: soaking beans, performing primary impurity removal, draining, feeding, grinding into thick liquid, performing primary centrifugation, performing secondary centrifugation, separating residues from thick liquid, boiling the thick liquid, filtering the boiled thick liquid, preserving heat, discharging the thick liquid, and forming dried oily skin / dried beancurd skin. Ultrasonic treatment is adopted while beans are soaked, so that the bean soaking time is greatly shortened; the second-stage soybean milk and the third-stage soybean milk are conveyed into the soybean milk boiling, primary centrifugation and secondary centrifugation procedures to be reused, protein is further separated, and the protein utilization rate is increased; the heat preservation process is added to make up heat, so that the temperature of the first-stage soybean milk is higher than that of forming equipment, the phenomena of burnt pot carbonization are effectively avoided, meanwhile, the loss of protein is reduced, and the protein utilization rate is indirectly improved. Finally, the invention overcomes the defects of long dry bean soaking time, low protein utilization rate and easy pot pasting in the traditional process, and provides a technical scheme with high utilization rate and high product quality.

Description

Technical field[0001]The present invention relates to the field of soy product production, and is specifically a highly efficient and low-grade oil-proof jujube production process.Background technique[0002]Yizhu is also known as the corruption, is a traditional Chinese soy food, and is also a common food raw material in the Chinese region, with a rich bean fragrance, and there is a unique taste that other bean products do not have. Rottling color is yellowish, translucent, rich in protein and a variety of nutrients, soaked in water (cool winter temperature), 3 to 5 hours. Come, vegetarian, burning, fried, cold, soup food, etc., food is fragrant,, vegetarian food, no flavor. After the heating of the soy milk is boiled, the soy milk is boiled, after a period of insulation, the surface forms a layer of film, and the rear shape is subjected to a strand, and it is dry. Its shape is similar to the bamboo branches, called yuba. Yizhu is a product of a structurally formed by soy protein fil...

AI Technical Summary

Problems solved by technology

[0003] In order to overcome the deficiencies of the existing dried beans in the above-mentioned background technology, such as long soaking time, low protein utilization rate and easy paste, the present invention provides a high-efficiency and low-oil-consumption skin bean curd stick production process

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