Production method of dried orchid

Abstract

The invention discloses a production method of dried orchid, and belongs to the field of production method of bean products. The production method of the dried orchid comprises the following steps: bean soaking, pulping, pulp placement, pulp boiling, cooling, colloid coagulation, uniform dispersion, box loading and pressing, stripping and slicing, deep-frying and finished product obtaining. By optimizing and designing of the processing technology of the dried orchid, the obtained dried orchid is crisp outside and tender inside, and the mouthfeel and quality of the dried orchid are effectivelyimproved.

Description

technical field

[0001] The invention belongs to the technical field of bean products production, and more specifically relates to a production method of dried orchids. Background technique

[0002] Soy products are foods made from soybeans, adzuki beans, mung beans, peas, broad beans and other beans as the main raw materials. China is the hometown of soybeans. China has been cultivating soybeans for 5,000 years, and it is also the first country to develop and produce soybean products. For thousands of years, the working people in ancient China used various beans to create many far-reaching and widely spread soy products, such as tofu, shredded tofu, fermented bean curd, soy milk, tempeh, soy sauce, bean sprouts, bean sausage, bean gluten, bean curd, etc. fish etc.

[0003] The nutrition of soy products is mainly reflected in its rich protein content. The essential amino acids contained in soy products are similar to animal protein. They also contain calcium, phosphorus, ir...

Examples

preparation example Construction

[0037] The production preparation method of dried orchid of the present invention comprises the steps:

[0038] Step (1): Soak the beans, wash the soybeans to remove impurities, drain the sewage, add fresh water to soak again, the soaking time depends on the temperature: soak at 0°C for 20 hours, soak at 0-10°C for 18 hours, soak at 10-15°C 16 hours, soak at 15-20°C for 14 hours, soak at 20-25°C for 12 hours, soak at 25-30°C for 10 hours, soak at above 30°C for 8 hours, it should be noted that the soaking time depends on the temperature, the higher the temperature , the shorter the soaking time;

[0039] Step (2): making pulp, draining the soaked soybeans in step (1), and grinding until the ground paste is fine and uniform, and then separating and removing the bean dregs in the paste to obtain soybean milk;

[0040] Step (3): Draining, put half a tank of soybean milk in the pulping container, and skim off the surface foam, wherein no defoamer needs to be added to the prepared...

Embodiment 1

[0053] A kind of production method of dried orchid of the present embodiment, its manufacturing process steps are as follows:

[0054] Step (1): Soak the beans, wash and remove the impurities from the soybeans, drain the sewage, add water to soak again, the soaking time depends on the temperature: 20 hours at 0°C, 18 hours at 5°C, 16 hours at 10°C, 15 hours at 10°C Soak for 14 hours at ℃, 12 hours at 20℃, 10 hours at 25℃, and 8 hours at 30℃;

[0055] Step (2): pulping, draining the soaked soybeans in step (1), grinding, separating and removing the bean dregs in the paste to obtain soybean milk;

[0056] Step (3): put the pulp, put half a tank of soybean milk in the pulp container, and skim off the foam on the surface;

[0057] Step (4): Burn the pulp, use steam to boil the soybean milk from 40°C to 105°C, and skim off the foam on the surface;

[0058] Step (5): cooling, adding cold water to the container to cool down the boiled soybean milk to 55°C for stewing, the ratio of ...

Embodiment 2

[0065] A kind of production method of dried orchid of the present embodiment, its processing method is basically the same as embodiment 1, and main difference is:

[0066] Step (1): Soak the beans, wash the soybeans to remove impurities, drain the sewage, add water to soak again, the soaking time depends on the temperature: 0°C for 20 hours, 7°C for 18 hours, 13°C for 16 hours, 18°C Soak for 14 hours at ℃, 12 hours at 22℃, 10 hours at 27℃, and 8 hours above 33℃;

[0067] Step (2): pulping, draining the soaked soybeans in step (1), grinding, separating and removing the bean dregs in the paste to obtain soybean milk;

[0068] Step (3): put the pulp, put half a tank of soybean milk in the pulp container, and skim off the foam on the surface;

[0069] Step (4): Burn the pulp, use steam to boil the soybean milk from 45°C to 110°C, and skim off the foam on the surface;

[0070] Step (5): cooling, adding cold water to the container to cool down the boiled soybean milk to 57°C for s...

technical field

[0001] The invention belongs to the technical field of bean products production, and more specifically relates to a production method of dried orchids. Background technique

[0002] Soy products are foods made from soybeans, adzuki beans, mung beans, peas, broad beans and other beans as the main raw materials. China is the hometown of soybeans. China has been cultivating soybeans for 5,000 years, and it is also the first country to develop and produce soybean products. For thousands of years, the working people in ancient China used various beans to create many far-reaching and widely spread soy products, such as tofu, shredded tofu, fermented bean curd, soy milk, tempeh, soy sauce, bean sprouts, bean sausage, bean gluten, bean curd, etc. fish etc.

[0003] The nutrition of soy products is mainly reflected in its rich protein content. The essential amino acids contained in soy products are similar to animal protein. They also contain calcium, phosphorus, ir...

Examples

preparation example Construction

[0037] The production preparation method of dried orchid of the present invention comprises the steps:

[0038] Step (1): Soak the beans, wash the soybeans to remove impurities, drain the sewage, add fresh water to soak again, the soaking time depends on the temperature: soak at 0°C for 20 hours, soak at 0-10°C for 18 hours, soak at 10-15°C 16 hours, soak at 15-20°C for 14 hours, soak at 20-25°C for 12 hours, soak at 25-30°C for 10 hours, soak at above 30°C for 8 hours, it should be noted that the soaking time depends on the temperature, the higher the temperature , the shorter the soaking time;

[0039] Step (2): making pulp, draining the soaked soybeans in step (1), and grinding until the ground paste is fine and uniform, and then separating and removing the bean dregs in the paste to obtain soybean milk;

[0040] Step (3): Draining, put half a tank of soybean milk in the pulping container, and skim off the surface foam, wherein no defoamer needs to be added to the prepared...

Embodiment 1

[0053] A kind of production method of dried orchid of the present embodiment, its manufacturing process steps are as follows:

[0054] Step (1): Soak the beans, wash and remove the impurities from the soybeans, drain the sewage, add water to soak again, the soaking time depends on the temperature: 20 hours at 0°C, 18 hours at 5°C, 16 hours at 10°C, 15 hours at 10°C Soak for 14 hours at ℃, 12 hours at 20℃, 10 hours at 25℃, and 8 hours at 30℃;

[0055] Step (2): pulping, draining the soaked soybeans in step (1), grinding, separating and removing the bean dregs in the paste to obtain soybean milk;

[0056] Step (3): put the pulp, put half a tank of soybean milk in the pulp container, and skim off the foam on the surface;

[0057] Step (4): Burn the pulp, use steam to boil the soybean milk from 40°C to 105°C, and skim off the foam on the surface;

[0058] Step (5): cooling, adding cold water to the container to cool down the boiled soybean milk to 55°C for stewing, the ratio of ...

Embodiment 2

[0065] A kind of production method of dried orchid of the present embodiment, its processing method is basically the same as embodiment 1, and main difference is:

[0066] Step (1): Soak the beans, wash the soybeans to remove impurities, drain the sewage, add water to soak again, the soaking time depends on the temperature: 0°C for 20 hours, 7°C for 18 hours, 13°C for 16 hours, 18°C Soak for 14 hours at ℃, 12 hours at 22℃, 10 hours at 27℃, and 8 hours above 33℃;

[0067] Step (2): pulping, draining the soaked soybeans in step (1), grinding, separating and removing the bean dregs in the paste to obtain soybean milk;

[0068] Step (3): put the pulp, put half a tank of soybean milk in the pulp container, and skim off the foam on the surface;

[0069] Step (4): Burn the pulp, use steam to boil the soybean milk from 45°C to 110°C, and skim off the foam on the surface;

[0070] Step (5): cooling, adding cold water to the container to cool down the boiled soybean milk to 57°C for s...