Preparation process of high-temperature sterilized ash bean curd

Abstract

The invention discloses a preparation process of high-temperature sterilized grey bean curd. The preparation process comprises the following steps: step 1, soaking beans: soaking the beans in clear water for 7-8 hours; step 2, grinding: grinding the soaked beans for the third time to obtain pulp; step 3, boiling the soybean milk: heating the soybean milk for boiling, wherein the soybean milk boiling time is 10-20 minutes; step 4, preparing the cooked pulp into bean curd by using a method of adding bean curd pudding into sour soup; 5, shaping: shaping the bean curd prepared in the step 4; step 6, cutting the formed bean curd blocks into rectangular blocks by using a knife; step 7, uniformly mixing and stirring the cut rectangular bean curd blocks with ash; and step 8, baking the bean curd blocks into finished products by using an oven. And step 9, packaging the ash bean curd into a finished product, performing high-temperature sterilization for ten times, and then cooling. The invention belongs to the technical field of production of gray bean curds, and particularly relates to a preparation process of high-temperature sterilized gray bean curds, which utilizes multiple times of high-temperature sterilization, sterilization and cooling to prolong the shelf life of the gray bean curds and overcome the problems that the gray bean curds are large in limitation and cannot be sold to various places.

Description

Technical Field

[0001] The invention belongs to the technical field of gray tofu production, and specifically refers to a preparation process of high-temperature sterilized gray tofu. Background Art

[0002] Gray tofu, also known as tofu fruit, is made from soybeans. The ground tofu is cut into small square pieces, put into the ash containing alkaline from burning plants to absorb water, and then put into the pot and stir-fry with the same ash as the ash that absorbs water until it turns yellow. The process is always done with ash, hence the name gray tofu. Because the ash contains alkaline substances, after the chemical action of fermentation, frying and alkali, the tofu becomes bulging in appearance and loose and foamy inside, like a sponge.

[0003] Currently, gray tofu is mostly prepared by hand. The gray tofu has a short shelf life and is not suitable for industrial production. It cannot be transported and sold to different places and has great limitations. Summary of the invention

[0004] In view of the above situation, in order to overcome the defects of the prior art, the present invention proposes a preparation process of high-temperature sterilized gray tofu, which utilizes multiple high-temperature sterilization, sterilization and cooling to improve the shelf life of gray tofu and overcome its limitations and the problem that it cannot be sold everywhere.

[0005] The technical solution adopted by the present invention is as follows: A preparation process of high temperature sterilized gray tofu proposed by the present invention comprises the following steps:

[0006] Step 1: Soak beans:

[0007] Soak the beans in clean water for 7-8 hours;

[0008] Step 2: Refining:

[0009] After soaking, the beans are ground three times to obtain slurry;

[0010] Step 3: Boil the slurry:

[0011] The slurry is heated and boiled for 10-20 minutes;

[0012] Step 4: Make tofu by using the sour soup method to make tofu pudding;

[0013] Step 5: Forming:

[0014] The tofu prepared in step 4 is formed, and the forming time is controlled within 10 minutes;

[0015] Step 6:

[0016] Use a knife to cut the formed tofu block into rectangular pieces;

[0017] Step 7:

[0018] Mix the cut rectangular tofu blocks with ash evenly, and wait for 7-8 hours before proceeding to the next step;

[0019] Step 8:

[0020] Bake the tofu cubes in an oven to obtain the finished product;

[0021] Step 9:

[0022] The gray tofu is packaged into finished products, sterilized at high temperature ten times and then cooled to achieve a shelf life of 6 months.

[0023] Furthermore, the rectangular blocks in step six include squares and rectangles.

[0024] Furthermore, the ash used in step seven is alkaline wood ash or rice husk ash.

[0025] Furthermore, the oven in step eight is a gas oven.

[0026] Further, the temperatures of the ten sterilizations in the step nine are 60°C, 70°C, 80°C, 90°C, 100°C, 110°C, 115°C, 121°C, 121°C, and 121°C respectively; the times of the ten sterilizations in the step nine are 2min, 2min, 2min, 2min, 3min, 5min, 5min, 5min, 8min, and 10min respectively; the pressures of the ten sterilizations in the step nine are 0Mpa, 0.01Mpa, 0.02Mpa, 0.03Mpa, 0.04Mpa, 0.06Mpa, 0.2Mpa, 0.2Mpa, 0.3Mpa, and 0.2Mpa respectively.

[0027] Further, the temperatures of the ten cooling times in the step nine are 113°C, 105°C, 100°C, 90°C, 80°C, 75°C, 60°C, 50°C, 43°C, and 35°C respectively; the times of the ten cooling times in the step nine are 1min, 1min, 1min, 2min, 1min, 1min, 1min, 1min, 2min, and 5min respectively; the pressures of the ten cooling times in the step nine are 0.18Mpa, 0.14Mpa, 0.11Mpa, 0.08Mpa, 0.06Mpa, 0.05Mpa, 0.04Mpa, 0.03Mpa, 0.02Mpa, and 0.01Mpa respectively.

[0028] The beneficial effects achieved by the present invention using the above structure are as follows: a preparation process for high-temperature sterilized gray tofu, which utilizes multiple high-temperature sterilization, sterilization and cooling to improve the shelf life of gray tofu, thereby overcoming its large limitations and the problem that it cannot be sold everywhere. BRIEF DESCRIPTION OF THE DRAWINGS

[0029] Figure 1 A production diagram of gray tofu to be packaged according to a high-temperature sterilized gray tofu preparation process proposed by the present invention;

[0030] Figure 2 This is a production diagram of the gray tofu finished product of the present invention to be sterilized at high temperature;

[0031] Figure 3 This is a production diagram of packaged gray tofu of the present invention;

[0032] Figure 4 It is a structural diagram of the gray tofu packaging equipment of the present invention;

[0033] Figure 5 It is the process control parameter diagram of the present invention;

[0034] Figure 6 This is the first process setting diagram of ten times high-temperature sterilization and cooling of the present invention;

[0035] Figure 7 This is the second process setting diagram of ten times high temperature sterilization and cooling of the present invention;

[0036] Figure 8 This is the third process setting diagram of ten times high temperature sterilization and cooling of the present invention;

[0037] Fig. 9 This is the fourth process setting diagram of ten times high-temperature sterilization and cooling of the present invention;

[0038] Fig.10 This is the fifth process setting diagram for ten times of high-temperature sterilization and cooling of the present invention. DETAILED DESCRIPTION

[0039] In order to enable those skilled in the art to better understand the technical solution of the present invention, the technical solution of the present invention will be clearly and completely described below in conjunction with the embodiments of the present invention.

[0040] Embodiment 1:

[0041] A preparation process of high temperature sterilized gray tofu comprises the following steps:

[0042] Step 1: Soak beans:

[0043] Soak the beans in clean water for 7 hours;

[0044] Step 2: Refining:

[0045] After soaking, the beans are ground three times to obtain slurry;

[0046] Step 3: Boil the slurry:

[0047] The slurry is heated and boiled for 10 minutes;

[0048] Step 4: Use the sour soup method to make tofu pudding into the cooked slurry;

[0049] Step 5: Forming:

[0050] The tofu prepared in step 4 is formed, and the forming time is controlled within 8 minutes;

[0051] Step 6:

[0052] Use a knife to cut the formed tofu block into rectangular pieces;

[0053] Step 7:

[0054] Mix the cut rectangular tofu blocks with ash evenly, and wait for 7 hours before proceeding to the next step;

[0055] Step 8:

[0056] Bake the tofu cubes in an oven to obtain the finished product;

[0057] Step 9:

[0058] The gray tofu is packaged into finished products and sterilized at high temperature ten times to achieve a shelf life of 6 months.

[0059] The rectangular blocks in step six include squares and rectangles.

[0060] The ash used in step seven is alkaline wood ash or rice husk ash.

[0061] The oven in step eight is a gas oven.

[0062] The temperatures of the ten sterilizations in the step nine are 60°C, 70°C, 80°C, 90°C, 100°C, 110°C, 115°C, 121°C, 121°C, and 121°C respectively; the times of the ten sterilizations in the step nine are 2min, 2min, 2min, 2min, 3min, 5min, 5min, 5min, 8min, and 10min respectively; the pressures of the ten sterilizations in the step nine are 0Mpa, 0.01Mpa, 0.02Mpa, 0.03Mpa, 0.04Mpa, 0.06Mpa, 0.2Mpa, 0.2Mpa, 0.3Mpa, and 0.2Mpa respectively.

[0063] The temperatures of the ten cooling times in the step nine are 113°C, 105°C, 100°C, 90°C, 80°C, 75°C, 60°C, 50°C, 43°C, and 35°C respectively; the times of the ten cooling times in the step nine are 1min, 1min, 1min, 2min, 1min, 1min, 1min, 1min, 2min, and 5min respectively; the pressures of the ten cooling times in the step nine are 0.18Mpa, 0.14Mpa, 0.11Mpa, 0.08Mpa, 0.06Mpa, 0.05Mpa, 0.04Mpa, 0.03Mpa, 0.02Mpa, and 0.01Mpa respectively.

[0064] Embodiment 2:

[0065] A preparation process of high temperature sterilized gray tofu comprises the following steps:

[0066] Step 1: Soak beans:

[0067] Soak the beans in clean water for 7.5 hours;

[0068] Step 2: Refining:

[0069] After soaking, the beans are ground three times to obtain slurry;

[0070] Step 3: Boil the slurry:

[0071] The slurry is heated and boiled for 15 minutes;

[0072] Step 4: Make tofu by using the sour soup method to make tofu pudding;

[0073] Step 5: Forming:

[0074] The tofu prepared in step 4 is formed, and the forming time is controlled within 9 minutes;

[0075] Step 6:

[0076] Use a knife to cut the formed tofu block into rectangular pieces;

[0077] Step 7:

[0078] Mix the cut rectangular tofu blocks with ash evenly, and wait for 7.5 hours before proceeding to the next step;

[0079] Step 8:

[0080] Bake the tofu cubes in an oven to obtain the finished product;

[0081] Step 9:

[0082] The gray tofu is packaged into finished products and sterilized at high temperature ten times to achieve a shelf life of 6 months.

[0083] The rectangular blocks in step six include squares and rectangles.

[0084] The ash used in step seven is alkaline wood ash or rice husk ash.

[0085] The oven in step eight is a gas oven.

[0086] The temperatures of the ten sterilizations in the step nine are 60°C, 70°C, 80°C, 90°C, 100°C, 110°C, 115°C, 121°C, 121°C, and 121°C respectively; the times of the ten sterilizations in the step nine are 2min, 2min, 2min, 2min, 3min, 5min, 5min, 5min, 8min, and 10min respectively; the pressures of the ten sterilizations in the step nine are 0Mpa, 0.01Mpa, 0.02Mpa, 0.03Mpa, 0.04Mpa, 0.06Mpa, 0.2Mpa, 0.2Mpa, 0.3Mpa, and 0.2Mpa respectively.

[0087] The temperatures of the ten cooling times in the step nine are 113°C, 105°C, 100°C, 90°C, 80°C, 75°C, 60°C, 50°C, 43°C, and 35°C respectively; the times of the ten cooling times in the step nine are 1min, 1min, 1min, 2min, 1min, 1min, 1min, 1min, 2min, and 5min respectively; the pressures of the ten cooling times in the step nine are 0.18Mpa, 0.14Mpa, 0.11Mpa, 0.08Mpa, 0.06Mpa, 0.05Mpa, 0.04Mpa, 0.03Mpa, 0.02Mpa, and 0.01Mpa respectively.

[0088] Embodiment 3:

[0089] A preparation process of high temperature sterilized gray tofu comprises the following steps:

[0090] Step 1: Soak beans:

[0091] Soak the beans in clean water for 8 hours;

[0092] Step 2: Refining:

[0093] After soaking, the beans are ground three times to obtain slurry;

[0094] Step 3: Boil the slurry:

[0095] The slurry is heated and boiled for 20 minutes;

[0096] Step 4: Use the sour soup method to make tofu pudding into the cooked slurry;

[0097] Step 5: Forming:

[0098] The tofu prepared in step 4 is formed, and the forming time is controlled within 10 minutes;

[0099] Step 6:

[0100] Use a knife to cut the formed tofu block into rectangular pieces;

[0101] Step 7:

[0102] Mix the cut rectangular tofu blocks with ash evenly, and wait for 8 hours before proceeding to the next step;

[0103] Step 8:

[0104] Bake the tofu cubes in an oven to obtain the finished product;

[0105] Step 9:

[0106] The gray tofu is packaged into finished products and sterilized at high temperature ten times to achieve a shelf life of 6 months. The rectangular blocks in step 6 include squares and rectangles.

[0107] The ash used in step seven is alkaline wood ash or rice husk ash.

[0108] The oven in step eight is a gas oven.

[0109] The temperatures of the ten sterilizations in the step nine are 60°C, 70°C, 80°C, 90°C, 100°C, 110°C, 115°C, 121°C, 121°C, and 121°C respectively; the times of the ten sterilizations in the step nine are 2min, 2min, 2min, 2min, 3min, 5min, 5min, 5min, 8min, and 10min respectively; the pressures of the ten sterilizations in the step nine are 0Mpa, 0.01Mpa, 0.02Mpa, 0.03Mpa, 0.04Mpa, 0.06Mpa, 0.2Mpa, 0.2Mpa, 0.3Mpa, and 0.2Mpa respectively.

[0110] The temperatures of the ten cooling times in the step nine are 113°C, 105°C, 100°C, 90°C, 80°C, 75°C, 60°C, 50°C, 43°C, and 35°C respectively; the times of the ten cooling times in the step nine are 1min, 1min, 1min, 2min, 1min, 1min, 1min, 1min, 2min, and 5min respectively; the pressures of the ten cooling times in the step nine are 0.18Mpa, 0.14Mpa, 0.11Mpa, 0.08Mpa, 0.06Mpa, 0.05Mpa, 0.04Mpa, 0.03Mpa, 0.02Mpa, and 0.01Mpa respectively.

[0111] The above-mentioned embodiment only expresses one implementation mode of the present invention, and its description is relatively specific and detailed, but it cannot be understood as limiting the scope of the patent of the present invention. It should be pointed out that for ordinary technicians in this field, several modifications and improvements can be made without departing from the concept of the present invention, which all belong to the protection scope of the present invention. Therefore, the protection scope of the patent of the present invention shall be based on the attached claims.

Claims

1. A preparation process of high temperature sterilized gray tofu, characterized in that: The following steps are involved: Step 1: Soak beans: Soak the beans in clean water for 7-8 hours; Step 2: Refining: After soaking, the beans are ground three times to obtain slurry; Step 3: Boil the slurry: The slurry is heated and boiled for 10-20 minutes; Step 4: Make tofu by using the sour soup method to make tofu pudding; Step 5: Forming: The tofu prepared in step 4 is formed, and the forming time is controlled within 10 minutes; Step 6: Use a knife to cut the formed tofu block into rectangular pieces; Step 7: Mix the cut rectangular tofu blocks with ash evenly, and wait for 7-8 hours before proceeding to the next step; Step 8: Bake the tofu cubes in an oven to obtain the finished product; Step 9: The gray tofu is packaged into finished products and sterilized at high temperature ten times to achieve a shelf life of 6 months.

2. The preparation process of high temperature sterilized gray tofu according to claim 1, characterized in that: The rectangular blocks in step six include squares and rectangles.

3. The preparation process of high temperature sterilized gray tofu according to claim 1, characterized in that: The ash used in step seven is alkaline wood ash or rice husk ash.

4. The preparation process of high temperature sterilized gray tofu according to claim 1, characterized in that: The oven in step eight is a gas oven.

5. The preparation process of high temperature sterilized gray tofu according to claim 1, characterized in that: The temperatures of the ten sterilizations in the step nine are 60°C, 70°C, 80°C, 90°C, 100°C, 110°C, 115°C, 121°C, 121°C, and 121°C respectively; the times of the ten sterilizations in the step nine are 2min, 2min, 2min, 2min, 3min, 5min, 5min, 5min, 8min, and 10min respectively; the pressures of the ten sterilizations in the step nine are 0Mpa, 0.01Mpa, 0.02Mpa, 0.03Mpa, 0.04Mpa, 0.06Mpa, 0.2Mpa, 0.2Mpa, 0.3Mpa, and 0.2Mpa respectively.

6. The preparation process of high temperature sterilized gray tofu according to claim 1, characterized in that: The temperatures of the ten cooling times in the step nine are 113°C, 105°C, 100°C, 90°C, 80°C, 75°C, 60°C, 50°C, 43°C, and 35°C respectively; the times of the ten cooling times in the step nine are 1min, 1min, 1min, 2min, 1min, 1min, 1min, 1min, 2min, and 5min respectively; the pressures of the ten cooling times in the step nine are 0.18Mpa, 0.14Mpa, 0.11Mpa, 0.08Mpa, 0.06Mpa, 0.05Mpa, 0.04Mpa, 0.03Mpa, 0.02Mpa, and 0.01Mpa respectively.

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