Multi-color bean curd manufacturing process, multi-color bean curd and multi-color fried bean curd

Abstract

The invention discloses a multicolor bean curd manufacturing process, multicolor bean curd and multicolor fried bean curd.The multicolor bean curd manufacturing process comprises the following steps that after filter cloth is centered relative to a self-pressing limiting basket and staggered by 45 degrees, the filter cloth is operated to be tightly attached to the inner wall and corners of the self-pressing limiting basket; putting the crushed first bean uncongealed bean curd into a self-pressure limiting basket; flatly folding the filter cloth exceeding the edge of the self-pressure limiting basket to cover the upper end surface of the first bean uncongealed bean curd; applying pressure to the first bean uncongealed bean curd in the self-pressure limiting basket, and standing until the bean curd is preliminarily formed; opening filter cloth on the upper surface of the primarily-formed first bean curd, putting the crushed second bean jellied bean curd into a self-pressure limiting basket, and enabling the middle to be higher than corners; flatly folding the filter cloth exceeding the edge of the self-pressure limiting basket to cover the upper end surface of the second bean uncongealed bean curd; and applying pressure to the second bean uncongealed bean curd in the self-pressure limiting basket, and standing until the bean curd is preliminarily formed.

Description

Technical Field

[0001] The present application relates to the technical field of food processing, and in particular to a multi-color tofu manufacturing process and multi-color tofu and multi-color fried tofu. Background Art

[0002] In the prior art, the manufacturing method of colorful tofu and its products disclosed in the patent document with patent application number 200610160963.3, and the two-color tofu processing technology disclosed in the patent document with patent application number 202010572629.9, provide solutions for processing colored tofu without adding pigments, solving the problem that traditional tofu is usually single in color and relatively monotonous in appearance.

[0003] However, the multi-colored tofu produced by the processing technology has a mixed color and turbidity phenomenon at the transition between one layer of tofu and another layer of tofu, and the boundary lines of tofu of different colors are messy, resulting in a poor appearance of the multi-colored tofu, which affects the sales of colorful tofu and the appetite of consumers. Therefore, it is urgent to improve the processing technology to produce multi-colored tofu with high connection degree of tofu of different colors and clear layers and good appearance. Summary of the invention

[0004] The present invention mainly aims at the above problems, proposes a multi-color tofu manufacturing process and multi-color tofu and multi-color fried tofu, aiming to solve the technical problems in the background technology.

[0005] To achieve the above object, the present invention provides a multi-color tofu manufacturing process, which comprises the following steps: S10: breaking the prepared bean tofu pudding of a predetermined amount and color to release color water; S20 After the filter cloth is placed in the center relative to the self-pressure limiting basket and staggered at 45 degrees, the filter cloth is operated to be close to the inner wall and corners of the self-pressure limiting basket, and the self-pressure limiting basket is placed in the first working position; S30: placing the crushed first bean tofu pudding into a self-pressing limit basket, until the first bean tofu pudding is filled to the edges and corners of the press-limit basket and is fully and evenly filled, and the height of the middle is higher than the height of the edges and corners; S40 folds the filter cloth that exceeds the edge of the self-pressure limiting basket flatly to cover the upper end surface of the first bean tofu pudding; S50 applies pressure to the first bean tofu in the self-pressing limiting basket and allows it to stand until the tofu is initially formed; S60: Open the filter cloth on the upper surface of the initially formed first bean tofu, and place the crushed second bean tofu into the self-pressing limiting basket until the second bean tofu is filled to the edge and corner of the cavity enclosed by the side wall of the self-pressing limiting basket and the upper surface of the first bean tofu, and the middle height is higher than the edge height; S70 folds the filter cloth that exceeds the edge of the self-pressure limiting basket flatly to cover the upper end surface of the second bean tofu pudding; S80 applies pressure to the second bean tofu in the self-pressing limiting basket and allows it to stand until the tofu is initially formed; S90 presses the preliminarily formed first bean tofu and the preliminarily formed second bean tofu in the self-pressing limiting basket until they are basically formed.

[0006] Furthermore, the step of breaking the tofu pudding is specifically to break the tofu pudding into particles with a diameter of 5 mm by any one of a vacuum pump, an upper spoon, and a claw fence.

[0007] Furthermore, between step S40 and step S50, a first stacking step is also included: Take an empty self-pressure limiting basket and place it on the filter cloth, and execute S20 to S40 again until the self-pressure limiting baskets are stacked to a predetermined layer height.

[0008] Furthermore, when the first stacking step is selected to be executed, the second stacking step before step S80 is also included: Take the self-pressing limit basket in the upper layer of the self-pressing limit baskets stacked at the first station to the second station, and execute step S60 and step S70; repeat the second stacking step until all the self-pressing limit baskets stacked at the first station are transferred to the second station.

[0009] Furthermore, the tofu pudding is broken into particles with a diameter of 5 mm; when the surface temperature of the initially formed first bean tofu is 48° C. to 52° C., step S60 is performed.

[0010] Further, the released slurry water is 50% of the water in the upper part of the slurry barrel, and the tofu pudding is broken into particles with a diameter of 0.1 mm.

[0011] Furthermore, when the surface temperature of the initially formed first bean tofu is 68° C. to 72° C., step S60 is performed.

[0012] The present invention also provides a multi-color tofu manufacturing process, which comprises the following steps: Step 1: breaking the prepared bean tofu pudding of predetermined quantity and color to release the color water; Step 2: Place the water filter tofu board in the partition box, center the filter cloth relative to the partition box and place it at a staggered angle of 45 degrees, operate the filter cloth to cling to the end surface of the water filter tofu board, the inner wall and corners of the partition box, and then place the partition board in the partition box, so that the four are in a clinging state; the partition board divides the partition box into multiple separation areas; Step 3, placing the crushed first bean tofu pudding and the second bean tofu pudding into different separation areas, filtering the water, and then removing the separation plate; Step 4: fold the filter cloth that exceeds the edge of the partition box flatly to cover the upper end surfaces of the first and second bean tofu puddings; Step 5, pressurizing and allowing the first and second bean tofu puddings in the separation box to stand until the tofu is initially formed; Step 9: Press the preliminarily formed first bean tofu and the preliminarily formed second bean tofu in the separation box until they are basically formed.

[0013] The present invention also provides a multi-color tofu, which is a product obtained by the aforementioned partial multi-color tofu manufacturing process.

[0014] The invention also provides a multi-color fried tofu, which is a product obtained by the aforementioned partial multi-color tofu manufacturing process and is deep-fried.

[0015] Compared with the prior art, the multi-color tofu manufacturing process and the multi-color tofu and multi-color fried tofu provided by the present invention retain the original nutritional components and taste of tofu, and at the same time, through the matching and complementarity of the nutritional components contained in different beans, the product may be given richer nutrition and flavor.

[0016] Compared with the colored tofu manufacturing process in the prior art, the defect of unclear layers at the transition between one layer of tofu and another layer of tofu is optimized, and the layers are clear and beautiful. BRIEF DESCRIPTION OF THE DRAWINGS

[0017] Figure 1 This is a photo of the finished tofu / fried tofu blank produced by the multi-color tofu manufacturing process of this application.

[0018] Figure 2 The following is a photo of an embodiment of a multi-colored tofu.

[0019] Figure 3 This is a photo of another embodiment of a multi-colored tofu.

[0020] Figure 4 This is a photo of another embodiment of a multi-colored tofu.

[0021] Figure 5 This is a photo of an embodiment of a multi-color fried tofu after frying. DETAILED DESCRIPTION

[0022] This embodiment provides a multi-color tofu manufacturing process, which includes the following steps: Prepare the desired amount and color of bean curd: A. The equipment and tools used are one or more sets of pulp-residue separation independent pulping systems. According to the color selection required by the final multi-color tofu product, one set of equipment can be used for multiple pulping or multiple sets of equipment can be used for continuous pulping.

[0023] For example, when performing the brain loading step, the embryo thickness is 1cm to 3cm, and the brain loading method is multiple times, that is, each layer is one color, and a multi-station continuous brain loading device is used. If the embryo thickness is less than 1cm, the brain loading method is used once, and a box is used to separate the multi-color brain loading equipment.

[0024] 1cm to 3cm embryos are fried at high and low temperatures, and embryos with a thickness of less than 1cm are fried using automatic continuous frying equipment.

[0025] B. The raw materials used can be soybeans, black beans, green beans, or other colored beans; the coagulant can be brine, gypsum, etc.

[0026] C. Preliminary processing of beans Soaking: Put the weighed soybeans, black beans, lima beans, or other colored beans into the bean soaking container, wash them clean, soak them with clean water at room temperature, add water several times, and the total amount of water added is 4 times that of dry beans; soak for 16 hours at 0℃~10℃, 10 hours at 11℃~20℃, 6 hours at 21℃~30℃, and 4 hours at above 30℃. Put the soaked soybeans, black beans, lima beans or other colored beans, dry beans / wet beans = 1:2.0~2.1 times of weight, drain the excess soaking water, add clean water to wash them clean, remove impurities and drain the water for pulping.

[0027] D. Refining.

[0028] Initial coarse grinding: Soaked soybeans, black beans, green beans or other colored beans are added to the corresponding pulp-residue separation coarse grinding mill at a weight ratio of 1:4-5, adjust the grinding wheel gap, start the mill, and initially break the beans into larger particles of 1mm bean dregs for subsequent fine grinding. During the coarse grinding process, keep the amount of beans, water and water temperature stable to avoid dry grinding or uneven feeding causing the soybean milk to become hot and burn.

[0029] Secondary fine grinding: The coarsely ground bean dregs are mixed with an appropriate amount of water in a ratio of 1:2-3; after being fully stirred, they are sent into a pulp-dregs separation fine grinding mill, and the mill is started. The gap between the grinding wheels is adjusted to further refine the bean dregs until there is no obvious granularity and the particle diameter is 0.5mm. The ground soy milk is more delicate and uniform, and the particle size of the bean dregs meets the process requirements, so as to improve the yield and quality of tofu.

[0030] Three times of cleaning and dehydration of bean dregs: The finely ground bean dregs are mixed with an appropriate amount of water, with the ratio of bean dregs to water being 1:2-3; after being fully stirred, they are sent into a pulp-dregs separation dewatering refiner, and the refiner is started. The gap between the grinding wheels is adjusted to further refine the bean dregs into snowflake-like particles with a diameter of 0.2 mm.

[0031] During the grinding process, check the state of soybean milk and soybean dregs at any time, including color, concentration, uniformity, particle size, temperature change, etc. Take a small amount of soybean milk for testing at regular intervals, such as 15 to 20 minutes, to ensure that the fineness, concentration and temperature of the soybean milk meet the standards. At the same time, pay attention to the operation of the grinder, such as motor temperature, sound, etc., and stop the machine for testing in time if any abnormality is found.

[0032] E. Filtration and storage: The soy milk ground once, twice or three times for each type of beans is mixed and blended into the raw pulp concentration required by the corresponding product. The soy milk that meets the standard requirements is filtered through a filter screen with 80-120 mesh to remove the remaining bean dregs in the soy milk. Natural filtration or centrifuge filtration can be used for filtration.

[0033] The filtered soy milk should be processed as soon as possible. If it cannot be processed in time, the soy milk needs to be cooled to 2℃~8℃ and stored in a clean, sealed container. The storage time should not exceed 2 hours to prevent the soy milk from spoiling.

[0034] F. Boiling pulp: The raw soybean milk that meets the standard requirements and is made from each type of beans is respectively injected into the corresponding soybean milk cooking equipment and heated and cooked in an open manner. The heating method is steam heating.

[0035] First, drain the condensed water in the steam pipe.

[0036] Then open the steam valve and start cooking the slurry.

[0037] When the soy milk in the cooking equipment (barrel) reaches 80℃~85℃, add 0.15%~0.2% defoaming agent based on the weight of dry beans, or use high-pressure water to eliminate foam. Observe at any time to prevent the soy milk from overflowing. Strictly implement three openings and three drops to make the soy milk fully cooked. Control the temperature at 96℃~98℃ and maintain it for 3 minutes until there is no beany smell).

[0038] Then the cooked pulp is filtered with an 80-mesh filter, and the sieved pulp enters the corresponding pulp barrel.

[0039] After the cooking is completed, the temperature, concentration and pH value of the soy milk are tested. The temperature should be between 85℃ and 90℃, the concentration should be adjusted according to product requirements, and the pH value should be kept between 6.8 and 7.2.

[0040] G. Pulping: The filtered cooked pulp of each type of beans is injected into the corresponding pulp barrel.

[0041] The thickness of tofu embryo is 1cm to 3cm. The cooked slurry is cooled to 80℃ to 85℃ by the dot method. Avoid too high temperature, which will cause the protein to solidify too quickly and make it difficult to form a uniform and delicate tofu pudding structure; avoid too low temperature, which will cause incomplete protein coagulation and affect the formation and quality of tofu pudding.

[0042] Pour the soy milk into the slurry bucket and start stirring. Wait for the soy milk to tumble. The whole process starts fast and then slows down, from 30 times per minute to 15 times and 10 times per minute, until the stirring stops. Slowly add the diluted bittern. The amount of bittern added is 900ml, and the degree of Baume is 22 degrees. The whole adding process starts large and then small, from 600ml per minute to 200ml, until it stops at 100ml. The whole brine-adding process should be maintained for 3 to 5 minutes. Observe the changes in the soy milk. When small particles with uniform diameter of 2 mm appear without sedimentation and dark brine spots appear on the surface of the soy milk, stop the process. After the brine-adding process is completed, cover the barrel to keep it warm and moist. Let the soy milk stand for 15 to 20 minutes to allow the protein to fully condense and precipitate to form a complete tofu brain structure.

[0043] Among them, the processed fried tofu embryo has a thickness of less than 1cm, and the floating slurry flushing method without eliminating foam is adopted. The cooked slurry is added with cold water to cool down to 58℃~60℃, and the amount of brine added is 900~950ml (22 degrees Baume) and 6000ml of water. The diluted brine is flushed into the slurry with a small bucket, and the changes in the soy milk are observed. Small particles with a uniform diameter of 2.0mm float up. Stir the bottom with a shovel for 4~5 times to make the tofu brain completely float up, without precipitation at the bottom of the bucket, and the surface is fine and flocculent without yellow water, forming a state of upper brain and lower water. Let the tofu brain stand for 15~20 minutes to allow the protein to fully condense to form a complete tofu brain structure.

[0044] The thickness of the fried tofu embryo is 1cm to 3cm. The slurry sinking and flushing method is adopted. The cooked slurry is added with cold water to cool down to 60℃~63℃. The amount of brine added is 1100~1200ml (22 degrees Baume) and 6000ml of water. Use a small bucket to flush the diluted brine into the slurry and observe the changes in the soy milk. Small particles with a uniform diameter of 2.0mm float up. Insert a board into the bottom of the bucket and turn it over from front to back 2~3 times with a time interval of 5~10 seconds. Wait until cotton-like brain flowers appear on the surface, a small amount of yellow slurry water is precipitated between the brain flowers and no white slurry water, and the brain flowers automatically sink, forming a state of lower brain and upper water. Let the tofu brain stand for 15~20 minutes to allow the protein to fully condense to form a complete tofu brain structure.

[0045] The tofu pudding that has been slurried should enter the next production process within 30 minutes to maintain the temperature and avoid the low temperature of the tofu pudding affecting the pressing and forming of the blank.

[0046] The tofu pudding obtained in the above steps is transferred to the corresponding multi-station continuous pudding equipment. For each additional color of the product, one pudding station needs to be added.

[0047] Take two-color fried tofu as an example: S10: breaking the prepared bean tofu pudding of a predetermined amount and color to release color water; Using soybeans as raw materials, the water precipitated after soybean pulping is light yellow and ripple-shaped, generally called yellow pulp water. Different varieties of beans have different colors of precipitated water. In order to avoid being mistaken that the selected bean variety is only soybean, it is called color pulp water instead, without limiting the color of the precipitated water.

[0048] The purpose of breaking the brain: to release some yellow pulp water by proper crushing, which is beneficial to the discharge of water during pressing.

[0049] S20 can be done by hand or automated equipment to center the filter cloth relative to the self-pressure limiting basket and place it at a staggered angle of 45 degrees, and then operate the filter cloth to fit closely against the inner wall and corners of the self-pressure limiting basket; In some implementation cases, the specifications of the self-pressing limit basket are: 51x51x5cm, and the forming limit height is 1cm / 2cm / 3cm / 4cm. The filter cloth can be a non-woven fabric or a cotton cloth.

[0050] The operating lifting platform at the first station is raised to the highest point, and the self-pressure limit basket is placed at the first station; S30: The crushed first bean tofu pudding is sucked by a vacuum pump and then injected or manually poured into the self-pressing limit basket, and the amount of the tofu pudding placed is 3 cm in height of the basket, until the first bean tofu pudding is filled to the corners of the pressure limit basket and is fully and flatly filled, and the middle height is higher than the corner height; S40 folds the filter cloth that exceeds the edge of the self-pressure limit basket flatly, sets the forming limit height to 2 cm, and covers the upper end surface of the first bean tofu pudding; S50 applies pressure to the first bean tofu in the self-pressing limiting basket and allows it to stand until the tofu is initially formed; S60: opening the filter cloth on the upper surface of the initially formed first bean tofu, placing the crushed second bean tofu into the self-pressing limiting basket until the total height is 5 cm, and until the second bean tofu is filled to the point where the corners of the cavity enclosed by the side wall of the self-pressing limiting basket and the upper surface of the first bean tofu are fully flat, and the middle height is higher than the corner height; Pay attention to the position and state of the tofu pudding in the basket. Control the force when injecting or pouring the second bean tofu pudding. Remember not to disperse the pre-pressed first bean tofu below.

[0051] S70: fold the filter cloth that exceeds the edge of the self-pressure limit basket flatly to cover the upper end surface of the second bean tofu pudding, and set the forming limit height to 2 cm; S80 applies pressure to the second bean tofu in the self-pressing limiting basket and allows it to stand until the tofu is initially formed; Steps S10 to S80 can be referred to as the brain-up process.

[0052] S90 presses the preliminarily formed first bean tofu and the preliminarily formed second bean tofu in the self-pressing limiting basket until they are basically formed.

[0053] In steps S10 to S90, and subsequent steps, the bean tofu pudding is not limited to the first bean tofu pudding and the second bean tofu pudding. The bean tofu pudding, the third bean tofu pudding, the fourth bean tofu pudding, etc., can be made in the same way according to the predetermined quantity and color of the bean tofu pudding. For each additional color of the product, an additional bean tofu station is required to initially form the second bean tofu and continue to stack layers to form tofu with more layers and more colors.

[0054] Furthermore, the step of breaking the tofu pudding is specifically to break the tofu pudding into particles with a diameter of 5 mm by any one of a vacuum pump, an upper spoon, and a claw fence.

[0055] Furthermore, between step S40 and step S50, a first stacking step is also included: Before placing the empty self-pressure limiting basket on the filter cloth, the lifting platform can be operated to lower the height to the height of the first operation, and then S20 to S40 are performed again until the self-pressure limiting baskets are stacked to a predetermined layer height.

[0056] In some implementation cases, all the tofu puddings in the 20 self-pressing limit baskets at the first station are completed, and 20 baskets / stack are formed. Finally, an empty basket is placed on the top for pre-compression. When executing step S50, the whole stack is transferred to the middle of the first station and the second station and left to stand for 5 minutes, waiting to enter the second station to inject another type of bean monochrome tofu pudding, that is, waiting to execute step S60.

[0057] Furthermore, when the first stacking step is selected to be executed, the second stacking step before step S80 is also included: Take the self-pressing limit basket in the upper layer of the self-pressing limit baskets stacked at the first station to the second station, and execute step S60 and step S70; repeat the second stacking step until all the self-pressing limit baskets stacked at the first station are transferred to the second station.

[0058] Likewise, a height-adjustable lifting platform may also be provided at the second workstation.

[0059] The first station completes the pre-pressing and forming of the first bean tofu monochrome blank with a height of 2cm, plus the second station injects and crushes the second bean tofu blank with an amount of 3cm equal to that of the first station.

[0060] After the second stacking step is completed, step S80 is to place the entire stack of 20 baskets / stacks one by one from top to bottom in the next station (pressing / squeezing process station), let it stand for 5 minutes, and then enter the squeezing process.

[0061] Furthermore, the tofu pudding is broken into particles with a diameter of 5 mm; when the surface temperature of the initially formed first bean tofu is 48° C. to 52° C., step S60 is performed.

[0062] The above are the parameters used when producing ordinary texture tofu. The thickness of the embryo is 1 to 3 cm.

[0063] Furthermore, the released slurry water is 50% of the water in the upper part of the slurry barrel, and the tofu brain is broken into particles with a diameter of 0.1 mm, which visually appear as rice paste particles and present a colloid in which the brain and water are not separated.

[0064] The above are the parameters selected when producing fried tofu.

[0065] Further, when the surface temperature of the first bean tofu is 68°C to 72°C, the thickness of the finished multi-color tofu is 1cm to 3cm; when the surface temperature of the first bean tofu is 48°C to 52°C, the thickness of the finished multi-color tofu is less than 1cm; then execute step S60.

[0066] The present invention also provides a multi-color tofu manufacturing process, which comprises the following steps: Take fried tofu with an embryo thickness of less than 1 cm as an example.

[0067] Step 1: breaking the prepared bean tofu pudding of predetermined quantity and color to release the color water; Specifically, 50% of the yellow slurry water is extracted from the lower part of the slurry barrel, and the brain is broken by mechanical stirring. The degree of crushing is: rice paste-like particles with a diameter of 0.1mm, presenting a colloid with brain and water not separated.

[0068] Step 2: Place the water filter tofu board in the partition box, center the filter cloth relative to the partition box and place it at a staggered angle of 45 degrees, operate the filter cloth to cling to the end surface of the water filter tofu board, the inner wall and corners of the partition box, and then place the partition board in the partition box, so that the four are in a clinging state; the partition board divides the partition box into multiple separation areas; In some implementation cases, the upper brain box adopts the specifications: 63x63x10cm, the partition spacing is 4.5cmx2 (on both sides) + 9.0cmx6 (in the middle), and the partition height is 2.5cm. Step 3, placing the crushed first bean tofu pudding and the second bean tofu pudding into different separation areas, filtering the water, and then removing the separation plate; Specifically, the amount of injection is 2.5cm high, flush with the partition plate. After the partition area is fully filled, drain the water for about 30 seconds. When the tofu pudding surface drops to 1.8cm, gently remove the partition plate. The surface of the whole plate of tofu pudding is flat, and the boundaries of different colors of tofu pudding are clear, without color mixing or turbidity.

[0069] Step 4: fold the filter cloth that exceeds the edge of the partition box flatly to cover the upper end surfaces of the first and second bean tofu puddings; Step 5, pressurizing and allowing the first and second bean tofu puddings in the separation box to stand until the tofu is initially formed; Step 9: Press the preliminarily formed first bean tofu and the preliminarily formed second bean tofu in the separation box until they are basically formed.

[0070] The multi-color tofu produced by this multi-color tofu manufacturing process has a richer sense of layering and color matching. In a layer of tofu, tofu blocks of different colors corresponding to the separated areas are pieced together into one, and the shape is ingenious.

[0071] Based on this process, the above method can be used to continue stacking tofu puddings of other colors on the separation box. Fold the filter cloth in the basket flatly, put the filtered tofu board again, repeat the above operation until the first separation box is full, stack a separation box and repeat the above operation again until all 30 tofu puddings at this station are completed, place a 10kg pre-pressing plate on the top of the separation box, let it stand for 5 minutes, and then enter the pressing process.

[0072] Bean tofu pudding does not just consist of the first and second beans, you can continue to add the third, fourth, fifth... beans.

[0073] When the tofu produced by this process is ordinary texture tofu without oil, the embryo thickness is less than 1 cm, and the brain is broken in the same way as extracting 50% of the yellow slurry from the lower part of the slurry barrel, and using mechanical stirring to break it. The degree of breaking is: rice paste-like particles with a diameter of 0.1 mm, presenting a colloid with brain and water not separated.

[0074] The pressing / squeezing steps are as follows: After the multi-color tofu is pre-pressed, the bean tofu blank is initially formed and transferred to the press station for initial pressing. A small gravity, such as 20kg, is first applied and pressed for 5 to 10 minutes to allow the initially formed bean tofu to initially discharge some moisture and form a certain shape. The pressure is large enough to slowly squeeze out the moisture and prevent the initially formed bean tofu from being squeezed out of the filter cloth, so as to avoid excessive pressure to produce a hard shell and affect the discharge of moisture from the initially formed bean tofu.

[0075] After the initial pressing is completed, the pressing time and pressure are determined according to the moisture content of the tofu. The general time is 15 to 30 minutes, the pressure of the hydraulic press can be controlled at 0.1 to 0.2 MPA, and the moisture content reaches 50%.

[0076] Serial number Moisture content% Pressure value MPA Duration (MIN) 1 90% 0.1~0.2 5 2 80% 0.1~0.2 10 3 70% 0.1~0.2 20 4 60% 0.1~0.2 25 During the entire pressing process, the drainage and forming effect of the tofu should be closely observed. When water is no longer discharged, the water drops do not form a line, and the interval between water drops is 2 to 3 seconds, the surface of the tofu blank is smooth and delicate without a hard crust, and it feels moist and elastic but not loose but there is no water on the hands, then it can be determined that the tofu is basically formed and has reached the required hardness, and the pressing is complete.

[0077] The multi-colored fried tofu that has been pre-pressed to form bean tofu is transferred to the press station. It is first pre-pressed with gravity, such as 20kg, for 15 minutes, and then pressed with a smaller gravity, such as 40kg, for 15 minutes. Finally, it is pressed with gravity, such as 60kg, for 15 minutes, and the water is naturally filtered. Observe that the water drops do not form a line, and the interval between the water drops is 3 to 5 seconds. The surface of the fried tofu is smooth and delicate, without a hard shell. It feels moist and elastic and not loose, but there is no water on the hands.

[0078] The multi-colored tofu and fried tofu with a thickness of less than 1cm are pre-pressed and initially formed into bean tofu. They are transferred to the press station for initial pressing. A small pressure is applied first, such as 0.1-0.2Mpa, and pressed for 5-10 minutes to allow the tofu to initially discharge some water and form a certain shape. The pressure is large enough to slowly squeeze out the water and prevent the tofu from being squeezed out of the filter cloth, so as to avoid excessive pressure to produce a hard shell and affect the discharge of water from the tofu. Then gradually increase the pressure by 0.3-0.5Mpa.

[0079] Press for 15 to 20 minutes, and drain the water naturally. Observe the dripping water. The water drops are not in a line, and the interval between water drops is 2 to 3 seconds. The surface of the tofu is smooth and delicate, without yellow skin or hard shell. It feels moist and elastic and not loose but without water on the hand. After cutting, fold it in half and it is not easy to break.

[0080] After pressing / squeezing, the original dry bean raw materials become tofu / fried tofu finished products.

[0081] The finished tofu blanks are then cut into pieces, packaged, sterilized and stored.

[0082] Take out the finished multi-colored tofu blanks with a thickness of 1cm to 3cm from the basket and carefully remove the filter cloth. The tofu is now finished and should be handled with care to avoid damage.

[0083] Cut the tofu blocks into uniform pieces according to the product specifications and soak them in clean water. The purpose of soaking is to cool down the tofu blocks, remove the residual yellow pulp water inside the tofu blocks, and remove the impurities and tofu debris on the surface.

[0084] Put the soaked and cooled tofu blocks into a box, then inject 2% salt water into the box until it covers the surface of the tofu blocks, and seal the box.

[0085] The packaged tofu is pasteurized at 85°C for 40 minutes. During the entire sterilization process, the water quality in the box should be observed, which should be transparent without turbidity. The center temperature of the product should be spot-checked to see if it meets the sterilization process requirements.

[0086] Cool the sterilized packaged tofu. First, use room temperature water to reduce the center temperature of the tofu to below 40℃~45℃, and then use circulating cooling water at about 8℃ to cool it again to below 10℃. Take out the cooled packaged tofu, drain the water and put it into storage in time.

[0087] The cold storage environment temperature is controlled at 0℃~5℃.

[0088] Take out the prepared multi-colored fried tofu blank with a thickness of 1cm to 3cm from the basket and carefully remove the filter cloth.

[0089] The tofu dough is still a semi-finished product at this time and must be handled with care to avoid damage.

[0090] Cut the tofu blocks into uniform pieces according to the product specifications and soak them in clean water. The purpose of soaking is to cool down the tofu blocks, remove the residual yellow pulp water inside the tofu blocks, and remove the impurities and tofu debris on the surface.

[0091] Put the soaked and cooled fried tofu into a special basket for frying. After draining the water, put it into the cold storage in time. The ambient temperature of the cold storage should be controlled between 0℃ and 5℃, and the refrigeration time should be 4 to 6 hours.

[0092] Or soak the soaked and cooled fried tofu in ice water for 1 to 2 hours.

[0093] The purpose of storing the fried tofu blanks in cold storage or soaking them in ice water is to adjust the moisture content and expansion rate of the same piece of tofu made from different types of soybeans to be consistent, to make the texture of the inside and outside of the fried tofu blanks consistent, to soften the hard shell on the outside, and thus to improve the regularity of the shape of the finished product after frying and the rise of the fried tofu.

[0094] The finished multi-color tofu blanks with a thickness of less than 1 cm are taken out from the multi-color box in one piece, without removing the filter cloth and carrier plate, neatly stacked on the material cart, and transferred to the pre-cooling stage. The whole plate of tofu is placed on the air-cooled cooling line for pre-cooling. The center temperature of the tofu is cooled to below 25°C, and the filter cloth is carefully uncovered. 8 to 10 plates are stacked and put into the automatic cutting machine to cut into pieces according to the finished product specifications, so that the pieces are uniform, and the cut tofu pieces are soaked in clean water. The purpose of soaking is to cool down, remove the residual yellow pulp water inside the tofu blocks, and remove the impurities and tofu debris on the surface.

[0095] Put the soaked and cooled tofu blocks into a box, then inject 2% salt water into the box until it covers the surface of the tofu blocks, and seal the box.

[0096] The packaged tofu is pasteurized at 85°C for 40 minutes. During the entire sterilization process, the water quality in the box should be observed, which should be transparent without turbidity. The center temperature of the product should be spot-checked to see if it meets the sterilization process requirements.

[0097] Cool the sterilized packaged tofu. First, use normal temperature water to reduce the center temperature of the tofu to below 45°C, and then use circulating cooling water at about 8°C to cool it again so that the center temperature of the tofu drops to below 10°C. Take out the cooled packaged tofu, drain the water and put it into storage in time.

[0098] The cold storage environment temperature is controlled at 0℃~5℃.

[0099] The prepared multi-color fried tofu blank with a thickness of less than 1 cm is cut and fried in an automatic production line. The cutting and frying operation steps are combined into the frying process.

[0100] Frying, packaging and storage.

[0101] The multi-colored fried tofu blanks, with a thickness of 1 cm to 3 cm, are taken out from the cold storage or ice water, drained and transferred to the frying workshop.

[0102] Fry at low temperature first: add enough cooking oil into the fryer, heat to the set temperature of 138℃~142℃, put in an appropriate amount of fried tofu blanks, turn off the heating and stirring equipment, wait for oil to appear in the fryer, manually push the blanks to float, turn on the stirring equipment to prevent adhesion between the blanks, turn on the heating equipment when the oil temperature drops to 132℃, and make the blanks expand slowly. Turn the blanks over fully during heating and stirring to ensure even heating, no white edges on the surface of the blanks, and no white spots on each side. It usually takes 5 to 7 minutes to reach the set temperature, and then transfer to a high-temperature fryer.

[0103] Fry at high temperature to set the shape: add enough cooking oil into the fryer, heat it to 160℃~162℃, put in the fried tofu blanks that have been fried at low temperature, push the blanks apart manually, press down the pressing plate, and immerse all the blanks below the oil level. Open the lid and stir once in the middle to prevent the blanks from sticking to each other and to make them heated evenly. It usually takes 2 to 3 minutes to heat. Observe: there are no white spots on the surface of the tofu to avoid under-frying, and it is golden and bulging. Take out the fried tofu and let it stand for 1 minute without shrinkage or collapse.

[0104] Drain oil and cool: Take out the fried tofu, put it on the oil draining equipment to drain the excess oil, and cool it naturally or with air. After packaging, put it in the cold storage and store it at 2℃.

[0105] The multi-color fried tofu blanks with a thickness of less than 1 cm are cut and fried in an automatic production line. The cutting and frying operation steps are combined into the frying process.

[0106] Place the tofu blank with the plate and cloth on the automatic flipping and cutting equipment, carefully peel off the filter cloth, put down the pressing plate, clamp and flip it, remove the plastic plate, tear off the filter cloth, set the cutting specifications for cutting, and punch a 2.0mm diameter hole in the diagonal center of the cut blank; the purpose of punching is to discharge the water vapor generated in the core of the blank during frying, to prevent bulging and skin breakage, and irregular appearance.

[0107] Turn on the automatic frying equipment and check whether all parts of the equipment are operating normally, including the conveyor belt, heating device, temperature control system, oil draining device, etc. Set the temperature and time parameters required for frying. Generally, the frying temperature can be set at 140℃~142℃, and the frying time can be set at 3.5~4.5 minutes. The specific adjustment can be made according to the thickness of the tofu blank, the moisture content, and the actual power of the frying equipment.

[0108] Serial number Thickness (CM) Moisture content% Temperature (℃) Duration (MIN) 1 Less than 1CM 50% 140℃-142℃ 3.5 2 Less than 1CM 55% 140℃-142℃ 4.0 3 Less than 1CM 60% 140℃-142℃ 4.5 Place the cut tofu blanks neatly in the feeding conveyor box of the automatic frying equipment. Through the operation of the conveyor belt, the tofu blanks are slowly fed into the frying area. During the feeding process, pay attention to the placement density and spacing of the tofu blanks to avoid overcrowding and uneven frying.

[0109] After entering the frying area, the tofu blank is quickly heated in the set oil temperature. The high temperature will quickly vaporize the moisture in the blank, causing the blank to expand, set its shape, and gradually become golden and crispy. The automatic temperature control system of the frying equipment will continuously monitor the oil temperature to ensure that the oil temperature is always within the set range, ensuring the stability of the frying effect.

[0110] After the predetermined frying time, the dough leaves the frying area along the conveyor belt and enters the oil draining area. This area is usually equipped with special oil draining devices such as gravity pressing, oil filter belt or centrifugal oil filter equipment. After the fried product goes through the oil draining process, the excess oil will be separated, making the product surface smooth, dense and tough while reducing the product temperature.

[0111] The product is packaged after cooling, vacuum or nitrogen filled into the warehouse, and stored at 2℃.

[0112] Please refer to Figure 2 - Figure 4 The present invention also provides a multi-color tofu, which is a product obtained by the aforementioned corresponding multi-color tofu manufacturing process.

[0113] The product obtained by the above-mentioned corresponding multi-color tofu manufacturing process can be cut into square, round, triangular, diamond and other shapes when it is served on a plate to diners.

[0114] Please refer to Figure 5The present invention also provides multi-color fried tofu, which is a product obtained by the aforementioned corresponding multi-color tofu manufacturing process and processed by frying.

[0115] Fried tofu has a different density than regular tofu. Tofu is called tofu puff in the north and fried tofu in the south. As a fried tofu food, it is golden in color, with silky meat inside, delicate and airy, elastic and light in texture.

[0116] The invention fills the market gap of multi-color fried bean curd.

[0117] In summary, the multi-color tofu and multi-color fried tofu of the present invention do not add artificial pigments, use natural ingredients to achieve dual-color or multi-color effects, and are safety monitored, meeting consumers' demand for green food and pursuit of balanced nutrition.

[0118] The unique multi-color appearance increases the market competitiveness of the product and satisfies consumers' demand for food diversity and visual beauty. The original nutritional components and taste of tofu are retained, and at the same time, the combination and complementation of nutrients contained in different beans may give the product richer nutrition and flavor.

[0119] Compared with the colored tofu manufacturing process in the prior art, the defect of unclear layers at the transition between one layer of tofu and another layer of tofu is optimized, and the layers are clear and beautiful.

Claims

1. A process for producing multi-color tofu, characterized in that: The multi-color tofu manufacturing process comprises the following steps: S10: breaking the prepared bean tofu pudding of a predetermined amount and color to release color water; S20 After the filter cloth is placed in the center relative to the self-pressure limiting basket and staggered at 45 degrees, the filter cloth is operated to be close to the inner wall and corners of the self-pressure limiting basket, and the self-pressure limiting basket is placed in the first working position; S30: placing the crushed first bean tofu pudding into a self-pressing limit basket, until the first bean tofu pudding is filled to the edges and corners of the press-limit basket and is fully and evenly filled, and the height of the middle is higher than the height of the edges and corners; S40 folds the filter cloth that exceeds the edge of the self-pressure limiting basket flatly to cover the upper end surface of the first bean tofu pudding; S50 applies pressure to the first bean tofu in the self-pressing limiting basket and allows it to stand until the tofu is initially formed; S60: Open the filter cloth on the upper surface of the initially formed first bean tofu, and place the crushed second bean tofu into the self-pressing limiting basket until the second bean tofu is filled to the edge and corner of the cavity enclosed by the side wall of the self-pressing limiting basket and the upper surface of the first bean tofu, and the middle height is higher than the edge height; S70 folds the filter cloth that exceeds the edge of the self-pressure limiting basket flatly to cover the upper end surface of the second bean tofu pudding; S80 applies pressure to the second bean tofu in the self-pressing limiting basket and allows it to stand until the tofu is initially formed; S90 presses the preliminarily formed first bean tofu and the preliminarily formed second bean tofu in the self-pressing limiting basket until they are basically formed.

2. The multi-color tofu manufacturing process according to claim 1, characterized in that: The step of breaking the tofu pudding is specifically to break the tofu pudding into particles with a diameter of 5 mm using any one of a vacuum pump, a spoon, and a claw fence.

3. The multi-color tofu manufacturing process according to claim 1, characterized in that: Between step S40 and step S50, a first stacking step is also included: Take an empty self-pressure limiting basket and place it on the filter cloth, and execute S20 to S40 again until the self-pressure limiting baskets are stacked to a predetermined layer height.

4. The multi-color tofu manufacturing process according to claim 3, characterized in that: When the first stacking step is selected, the second stacking step before step S80 is also included: Take the self-pressing limit basket in the upper layer of the self-pressing limit baskets stacked at the first station to the second station, and execute step S60 and step S70; repeat the second stacking step until all the self-pressing limit baskets stacked at the first station are transferred to the second station.

5. The multi-color tofu manufacturing process according to claim 1, characterized in that: The tofu pudding is broken into particles with a diameter of 5 mm; when the surface temperature of the first bean tofu is 48° C. to 52° C., step S60 is performed.

6. The process for producing multi-color tofu according to claim 1, characterized in that: The released slurry water is 50% of the water in the upper part of the slurry barrel, and the tofu pudding is broken into particles with a diameter of 0.1 mm.

7. The process for producing multi-color tofu according to claim 1, characterized in that: When the surface temperature of the initially formed first bean tofu is 68° C. to 72° C., step S60 is performed.

8. A process for producing multi-color tofu, characterized in that: The multi-color tofu manufacturing process comprises the following steps: Step 1: breaking the prepared bean tofu pudding of predetermined quantity and color to release the color water; Step 2: Place the water filter tofu board in the partition box, center the filter cloth relative to the partition box and place it at a staggered angle of 45 degrees, operate the filter cloth to cling to the end surface of the water filter tofu board, the inner wall and corners of the partition box, and then place the partition board in the partition box, so that the four are in a clinging state; the partition board divides the partition box into multiple separation areas; Step 3, placing the crushed first bean tofu pudding and the second bean tofu pudding into different separation areas, filtering the water, and then removing the separation plate; Step 4: fold the filter cloth that exceeds the edge of the separation box flatly to cover the upper end surfaces of the first and second bean tofu puddings; Step 5, pressurizing and allowing the first and second bean tofu puddings in the separation box to stand until the tofu is initially formed; Step 9: Press the preliminarily formed first bean tofu and the preliminarily formed second bean tofu in the separation box until they are basically formed.

9. Multi-color tofu, characterized in that: The product is obtained by the multi-color tofu manufacturing process as described in any one of claims 1 to 5 and claim 8.

10. Multi-color fried tofu, characterized in that: The product is obtained by the multi-color tofu manufacturing process according to any one of claims 1 to 4 and claims 6 to 8, and is fried.

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