Preparation process of high-temperature sterilized bagged ash tofu

Abstract

The invention discloses a preparation process of high-temperature sterilized bagged ash bean curd, which comprises the following steps: step 1, carefully selecting soybeans, selecting high-quality soybeans which are full in grains, free from worm damage and free from mildew as raw materials, and soaking the soybeans in water in proportion; 2, grinding the soaked soybeans into soybean milk, heating the soybean milk until the soybean milk is boiled, adding a coagulator to coagulate the soybean milk into tofu pudding, and then pressing the tofu pudding into tofu; 3, selection and treatment of ash: using clean and impurity-free plant ash; step 4, cutting the bean curd into blocks with proper sizes, and airing and drying until the surface of the bean curd is slightly yellow and four corners are slightly warped; the invention belongs to the technical field of gray bean curd processing, particularly relates to a preparation process of high-temperature sterilized bagged gray bean curd, solves the problem that the gray bean curd is easy to deteriorate after being prepared, and has the advantages of long-distance transportation and long-term storage.

Description

Technical Field

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

[0002] Gray tofu is a traditional specialty food made with soybeans as the main ingredient and through a special process. The production process of gray tofu is relatively complicated. First, you need to select the soybeans and make tofu through processes such as soaking, grinding, cooking, and pressing. Then, cut the tofu into blocks of appropriate sizes, dry them in the sun, and marinate them in the ash burned from plants such as buckwheat stalks, bean stalks, and Chinese toon wood to further absorb the moisture in the tofu and allow the trace elements in the ash to penetrate into the tofu, increasing its nutritional content. Finally, you need to stir-fry the tofu with ash to give it a unique taste and flavor.

[0003] Currently, gray tofu still uses traditional formula and processing technology. However, with the improvement of living standards, people have more and more food choices in their diet. The storage time of gray tofu with traditional formula is limited, and it cannot maintain the original nutrients of the raw materials well. It is inconvenient to carry and transport, making it difficult to promote gray tofu on a large scale. Summary of the invention

[0004] In view of the above situation, in order to overcome the defects of the prior art, the present invention provides a preparation process of high-temperature sterilized bagged gray tofu, which solves the problem that the gray tofu is easy to deteriorate after preparation and has the advantages of long-distance transportation and long-term storage.

[0005] The technical solution adopted by the present invention is as follows: The present invention provides a preparation process of high-temperature sterilized bagged gray tofu, comprising the following steps:

[0006] Step 1: Select soybeans, choose high-quality soybeans with full grains, no insects, and no mold as raw materials, and soak the soybeans and water in proportion;

[0007] Step 2: Grind the soaked soybeans into soy milk, heat the soy milk to boiling, add a coagulant to solidify it into tofu pudding, and then press the tofu pudding into tofu;

[0008] Step 3: Selection and processing of ash powder: Use clean, impurity-free plant ash;

[0009] Step 4: Cut the tofu into pieces of appropriate size and dry them in the sun until the surface turns slightly yellow and the corners are slightly warped;

[0010] Step 5: Then put the tofu into the wood ash and stir evenly to marinate, so that the ash can absorb the moisture in the tofu and the trace elements in the ash can penetrate into the tofu;

[0011] Step 6: Stir-fry the marinated tofu to obtain the processed gray tofu;

[0012] Step 7: Fill the gray tofu into the food packaging bag, and ensure that the packaging bag has good sealing performance to prevent the entry of air and external bacteria;

[0013] Step 8: Pre-treat the filled bags by performing decontamination, rinsing and dehydration steps to improve the effect of high temperature sterilization;

[0014] Step 9: Place the pre-treated bagged food into a high-temperature sterilization device for treatment;

[0015] Step 10: The processed bagged gray tofu is cooled to reduce the temperature to prevent the food from spoiling due to continuous high temperature and to ensure the safety and stability of the food.

[0016] Furthermore, in the step 1, the ratio of soybeans to water is 1:4, the water temperature is 20-25° C., and the beans are soaked for 9-11 hours. The actual soaking time increases or decreases in real time according to the temperature change.

[0017] Furthermore, in the step 2, a proper amount of coagulant is added, such as gypsum or brine, to improve the coagulation effect of the tofu.

[0018] Furthermore, in the step three, the type of ash powder is bean stalk ash or firewood ash, and the ash is rich in trace elements, which helps to improve the nutritional value of ash tofu.

[0019] Furthermore, in the step three, the ash powder is finely screened to remove large particles and impurities to ensure the pickling effect.

[0020] Furthermore, in the step nine, the sterilization temperature in the high temperature sterilization is 70-121° C., and the time is 30 minutes.

[0021] The beneficial effects achieved by the present invention using the above method are as follows: The advantages of the preparation process of a high-temperature sterilized bagged gray tofu in this scheme mainly include the following aspects:

[0022] 1. Kill microorganisms in food through high temperature treatment to extend the shelf life and stability of food. In actual operation, these steps should be strictly followed to ensure sterilization effect and food safety;

[0023] 2. Select soybeans and ash powder to improve the processing quality of gray tofu from the raw material aspect, so as to improve the processing and preservation effect, facilitate the long-term storage and long-distance transportation of food, and facilitate the sales and promotion of food. DETAILED DESCRIPTION

[0024] Embodiment 1: A process for preparing high temperature sterilized bagged grey tofu, comprising the following steps:

[0025] Step 1: Select soybeans and soak them in water in appropriate proportions;

[0026] Step 2: Grind into soy milk, solidify the soy milk into tofu pudding, and then press it into tofu;

[0027] Step 3: Select the wood ash;

[0028] Step 4: Cut the tofu into pieces and dry them in the sun;

[0029] Step 5: Marinate the tofu in wood ash;

[0030] Step 6: Stir-fry the marinated tofu to obtain the processed gray tofu;

[0031] Step 7: Fill the gray tofu into the food packaging bag;

[0032] Step 8: Pre-treat the filled bags;

[0033] Step 9: Place the pre-treated bagged food into a high-temperature sterilization device for treatment;

[0034] Step 10: The processed bagged gray tofu is cooled to lower the temperature.

[0035] In the step 1, the ratio of soybeans to water is 1:4, the water temperature is 20° C., and the beans are soaked for 11 hours. The actual soaking time increases or decreases in real time according to the temperature change.

[0036] In the step 2, a proper amount of coagulant is added, such as gypsum, to improve the coagulation effect of the tofu.

[0037] In the step three, the ash powder is soybean stalk ash, which is rich in trace elements and helps to improve the nutritional value of ash tofu.

[0038] Furthermore, in the step three, the ash powder is finely screened to remove large particles and impurities to ensure the pickling effect.

[0039] Furthermore, in the step nine, the sterilization temperature in the high temperature sterilization is 70° C. and the time is 30 minutes.

[0040] Embodiment 2: A process for preparing high temperature sterilized bagged grey tofu, comprising the following steps:

[0041] Step 1: Select soybeans and soak them in water in appropriate proportions;

[0042] Step 2: Grind into soy milk, solidify the soy milk into tofu pudding, and then press it into tofu;

[0043] Step 3: Select the wood ash;

[0044] Step 4: Cut the tofu into pieces and dry them in the sun;

[0045] Step 5: Marinate the tofu in wood ash;

[0046] Step 6: Stir-fry the marinated tofu to obtain the processed gray tofu;

[0047] Step 7: Fill the gray tofu into the food packaging bag;

[0048] Step 8: Pre-treat the filled bags;

[0049] Step 9: Place the pre-treated bagged food into a high-temperature sterilization device for treatment;

[0050] Step 10: The processed bagged gray tofu is cooled to lower the temperature.

[0051] In the step 1, the ratio of soybeans to water is 1:4, the water temperature is 25° C., and the beans are soaked for 9 hours. The actual soaking time increases or decreases in real time according to the temperature change.

[0052] In the step 2, a proper amount of coagulant is added, and brine is used to improve the coagulation effect of the tofu.

[0053] In the step 3, the ash powder is a type of wood ash, which is rich in trace elements and helps to improve the nutritional value of ash tofu.

[0054] Furthermore, in the step three, the ash powder is finely screened to remove large particles and impurities to ensure the pickling effect.

[0055] Furthermore, in the step nine, the sterilization temperature in the high temperature sterilization is 121° C. and the time is 30 minutes.

[0056] It should be noted that, in this article, relational terms such as first and second, etc. are only used to distinguish one entity or operation from another entity or operation, and do not necessarily require or imply any such actual relationship or order between these entities or operations. Moreover, the terms "include", "comprise" or any other variants thereof are intended to cover non-exclusive inclusion, so that a process, method, article or device including a series of elements includes not only those elements, but also other elements not explicitly listed, or also includes elements inherent to such process, method, article or device.

[0057] Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions and variations may be made to the embodiments without departing from the principles and spirit of the present invention, and that the scope of the present invention is defined by the appended claims and their equivalents.

[0058] The present invention and its implementation methods are described above, and such description is not restrictive. In short, if ordinary technicians in the field are inspired by it, without departing from the purpose of the invention, they can design structures and embodiments similar to the technical solution without creativity, which should all fall within the protection scope of the present invention.

Claims

1. A process for preparing high temperature sterilized bagged grey tofu, characterized in that: The following steps are involved: Step 1: Select soybeans, choose high-quality soybeans with full grains, no insects, and no mold as raw materials, and soak the soybeans and water in proportion; Step 2: Grind the soaked soybeans into soy milk, heat the soy milk to boiling, add a coagulant to solidify it into tofu pudding, and then press the tofu pudding into tofu; Step 3: Selection and processing of ash powder: Use clean, impurity-free plant ash; Step 4: Cut the tofu into pieces of appropriate size and dry them in the sun until the surface turns slightly yellow and the corners are slightly warped; Step 5: Then put the tofu into the wood ash and stir evenly to marinate, so that the ash can absorb the moisture in the tofu and the trace elements in the ash can penetrate into the tofu; Step 6: Stir-fry the marinated tofu to obtain the processed gray tofu; Step 7: Fill the gray tofu into the food packaging bag, and ensure that the packaging bag has good sealing performance to prevent the entry of air and external bacteria; Step 8: Pre-treat the filled bags by performing decontamination, rinsing and dehydration steps to improve the effect of high temperature sterilization; Step 9: Place the pre-treated bagged food into a high-temperature sterilization device for treatment; Step 10: The processed bagged gray tofu is cooled to reduce the temperature to prevent the food from spoiling due to continuous high temperature and to ensure the safety and stability of the food.

2. The process for preparing the high temperature sterilized bagged gray tofu according to claim 1, characterized in that: In the step 1, the ratio of soybeans to water is 1:4, the water temperature is 20-25° C., and the beans are soaked for 9-11 hours. The actual soaking time increases or decreases in real time according to the temperature change.

3. The preparation process of the high temperature sterilized bagged gray tofu according to claim 1, characterized in that: In the step 2, a proper amount of coagulant is added, such as gypsum or brine, to improve the coagulation effect of the tofu.

4. The process for preparing the high temperature sterilized bagged gray tofu according to claim 1, characterized in that: In the step 3, the ash powder is a type of bean stalk ash or firewood ash. The ash is rich in trace elements, which helps to improve the nutritional value of the ash tofu.

5. The process for preparing the high temperature sterilized bagged gray tofu according to claim 1, characterized in that: In the step three, the ash powder is finely screened to remove large particles and impurities to ensure the pickling effect.

6. The process for preparing high temperature sterilized bagged gray tofu according to claim 5, characterized in that: In the step nine, the sterilization temperature in the high temperature sterilization is 70-121° C. and the time is 30 minutes.