Processing technology of instant dried beancurd sticks
Through the process of rapid water-fed water, softening of sealed space, cutting chunking, adding seasonings and vacuum packaging, the problem of short shelf life and difficult to take into account after soaking, the long-term shelf life and taste of bean curd is achieved.
Patent Information
- Application Number
- CN202510392987.4
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-03-31
- Publication Date
- 2025-05-16
AI Technical Summary
In the prior art, the shelf life of bean curd after soaking is short and it is difficult to take into account both the taste. High temperature sterilization will lead to the broken, soft and rotten bean curd.
By quickly passing the dried bean curd into water, softening it in a sealed space, cutting it into pieces, adding seasonings and vacuum packaging, it was finally sterilized at 121 °C at high temperature.
It effectively extends the shelf life of bean curd to 120 days, while maintaining its original tight texture and flexible taste, avoiding the breakage and softness caused by high temperature sterilization.
Smart Images
Figure CN119999860A_ABST
Abstract
Description
Technical Field
[0001] The invention belongs to the technical field of bean curd stick processing, and in particular relates to a processing technology of instant bean curd stick. Background Art
[0002] Yuba, also known as bean curd skin, is a layer of oily skin formed on the surface of soy milk during the heating and boiling process. It is made through picking, drying and other processes. It is rich in nutrients such as protein, multiple minerals and vitamins, and has a unique bean flavor and soft texture. It can be used in a variety of cooking methods such as cold salad, stir-fry, soup, hot pot, etc., and occupies an important position in Chinese cuisine. Existing technologies face many challenges in the production and preservation of yuba. Among them, the taste and shelf life of yuba after soaking are particularly prominent. Studies have found that the structure of yuba changes after soaking, and the texture becomes relatively fragile. Under the current conventional sterilization technology, yuba can only withstand a sterilization temperature of 80-90 ℃ after soaking. If the temperature is too high, the yuba will easily break, become soft and rotten, which seriously affects the taste and appearance of the yuba. In addition, if the sterilization temperature is not high, the shelf life of yuba will be shorter, usually only 20 days at room temperature. Summary of the invention
[0003] In view of the deficiencies in the prior art, the present invention provides a processing technology for instant bean curd sticks, which aims to solve the problems mentioned in the background technology.
[0004] The present invention provides a processing technology for instant bean curd sticks, comprising the following steps: Step S1: Select dried bean curd sticks as raw materials and quickly rinse them with water; Step S2: The yuba after being soaked in water is stored in a sealed space to soften for 8-10 hours; Step S3: Cut the softened yuba into blocks; Step S4: adding seasoning and stirring evenly to allow the yuba blocks to fully absorb the seasoning; Step S5: vacuum packing the yuba after fully absorbing the seasoning; Step S6: The vacuum-packed yuba is sterilized at high temperature.
[0005] Furthermore, in step S1, the moisture content of the dried bean curd sticks is 7-9%.
[0006] Furthermore, in step S1, the water is quickly rinsed for 10 seconds.
[0007] Furthermore, in step S1, the water temperature of the rapid water flow is 25-35°C.
[0008] Furthermore, in step S2, the sealed space is a fresh-keeping store, and the humidity of the fresh-keeping store is 60-70% and the temperature is 0-5°C.
[0009] Furthermore, in step S3, the mixture is cut into a plurality of blocks with a length of 3-5 cm and a width of 0.5-2 cm.
[0010] Furthermore, in step S5, the vacuum degree of the vacuum packaging is 0.085-0.095 MPa.
[0011] Furthermore, in step S6, the temperature of high temperature sterilization is 121° C., and the sterilization time is 30 minutes.
[0012] The present invention has the following beneficial effects: by quickly rinsing the bean curd sheets and then softening them in a sealed space, adding seasonings after cutting them into strips, and sterilizing them at high temperature after vacuum packaging, the problem of short shelf life and difficulty in taking into account the taste of bean curd sheets after soaking in the prior art is effectively solved. The rapid rinsing prevents the bean curd sheets from absorbing too much water and causing the structure to become loose, and maintains its original compact texture; softening in a sealed space allows the internal fiber structure of the bean curd sheets to stretch without being destroyed in the process of slowly and evenly absorbing water. This method allows the bean curd sheets to withstand high-temperature sterilization at 121°C after being softened, effectively inhibits microbial growth and oxidation reactions, slows down the deterioration rate of the bean curd sheets, reduces the impact of microorganisms on the quality of the bean curd sheets from the source, greatly extends the shelf life, and does not affect the taste of the bean curd sheets. BRIEF DESCRIPTION OF THE DRAWINGS
[0013] A more complete understanding of exemplary embodiments of the present invention may be obtained by referring to the following drawings: Figure 1 The present invention provides a flowchart of a processing technology of instant bean curd sticks. DETAILED DESCRIPTION
[0014] In order to make the technical problems, technical solutions and beneficial effects to be solved by the present invention more clearly understood, the present invention is further described in detail below in conjunction with the accompanying drawings and embodiments. It should be understood that the specific embodiments described herein are only used to explain the present invention and are not intended to limit the present invention.
[0015] Unless otherwise defined, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which the present invention belongs; the terms used herein are only for the purpose of describing specific embodiments rather than limiting the present invention.
[0016] The embodiment of the present invention provides a processing technology for instant yuba, comprising the following steps: Step S1: Select dried bean curd sticks as raw materials and quickly rinse them with water; Step S2: The yuba after being soaked in water is stored in a sealed space to soften for 8-10 hours; Step S3: Cut the softened yuba into blocks; Step S4: adding seasoning and stirring evenly to allow the yuba blocks to fully absorb the seasoning; Step S5: vacuum packing the yuba after fully absorbing the seasoning; Step S6: The vacuum-packed yuba is sterilized at high temperature.
[0017] Specifically, in step S1, the moisture content of the dried bean curd sticks is 7-9%.
[0018] Specifically, in step S1, the water is quickly rinsed for 10 seconds.
[0019] Specifically, in step S1, the water temperature of the rapid water flow is 25-35°C.
[0020] Specifically, in step S2, the sealed space is a fresh-keeping store, and the humidity of the fresh-keeping store is 60-70% and the temperature is 0-5°C.
[0021] Specifically, in step S3, the product is cut into a plurality of blocks with a length of 3-5 cm and a width of 0.5-2 cm.
[0022] Specifically, in step S5, the vacuum degree of the vacuum packaging is 0.085-0.095 MPa.
[0023] Specifically, in step S6, the temperature of high temperature sterilization is 121° C., and the sterilization time is 30 minutes. Example 1
[0024] 1 kg of dry bean curd sticks were selected as raw material, and they were quickly rinsed with water for 10 seconds at a water temperature of 25°C. They were then stored in a fresh-keeping room for softening for 8 hours at a humidity of 70% and a temperature of 0°C. They were then cut into several blocks of 3 cm in length and 0.5 cm in width. After adding seasoning, they were vacuum-packed at a vacuum degree of 0.095 MPa. Finally, they were sterilized at 121°C for 30 minutes. After processing, the bean curd sticks were ready to eat. Example 2
[0025] 1 kg of dry bean curd sticks were selected as raw material, and they were quickly rinsed with water for 10 seconds at a water temperature of 35°C. They were then stored in a fresh-keeping room for softening for 10 hours at a humidity of 60% and a temperature of 5°C. They were then cut into several blocks of 5 cm in length and 2 cm in width. After adding seasoning, they were vacuum-packed at a vacuum degree of 0.095 MPa. Finally, they were sterilized at 121°C for 30 minutes. After processing, the bean curd sticks were ready to eat. Example 3
[0026] 2 kg of dry bean curd sheets were selected as raw materials, and they were quickly rinsed with water for 10 seconds at a water temperature of 30 °C. They were then stored in a fresh-keeping room for softening for 9 hours. The humidity in the fresh-keeping room was 64% and the temperature was 3 °C. They were then cut into several blocks with a length of 4 cm and a width of 1.5 cm. After adding seasoning, they were vacuum-packed with a vacuum degree of 0.090 MPa. Finally, they were sterilized at 121 °C for 30 minutes. After processing, the bean curd sheets were ready to eat.
[0027] Comparative Example 1: Commercially available yuba can be eaten after being soaked for 6-8 hours.
[0028] Table 1 Sterilization temperature, shelf life and taste of yuba
[0029] The sterilization temperature, shelf life and taste of Examples 1-3 (processed instant bean curd sticks) and Comparative Example 1 (after soaking commercially available bean curd sticks for 6-8 hours) are shown in Table 1. It can be seen that compared with Comparative Example 1, the sterilization temperature of Examples 1-3 can reach 121°C, which increases the shelf life from 20 days to 120 days, and retains the taste of bean curd sticks (soft and tough), while Comparative Example 1 retains the taste of bean curd sticks (soft and tough) only when the sterilization temperature is 90°C, and when the sterilization temperature is 121°C, the fiber structure of the bean curd sticks disintegrates and becomes soft and rotten.
[0030] In summary, the problem of short shelf life and difficulty in taking into account the taste of bean curd after soaking in the prior art is effectively solved by quickly rinsing the bean curd and softening it in a sealed space, cutting it into strips and adding seasonings, and vacuum packaging it for high-temperature sterilization. The rapid rinsing prevents the bean curd from absorbing too much water and causing the structure to become loose, and maintains its original compact texture; softening it in a sealed space allows the internal fiber structure of the bean curd to stretch without being destroyed in the process of slowly and evenly absorbing water. This method allows the bean curd to withstand high-temperature sterilization at 121°C after softening, effectively inhibits microbial growth and oxidation reactions, slows down the deterioration rate of the bean curd, reduces the impact of microorganisms on the quality of the bean curd from the source, and greatly extends the shelf life (the shelf life of commercially available bean curd after soaking is 20 days; the shelf life of bean curd treated by this method is 120 days), and does not affect the taste of the bean curd.
[0031] The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. Any modifications, equivalent substitutions and improvements made within the spirit and principles of the present invention should be included in the protection scope of the present invention.
Claims
1. A processing technology for instant yuba, characterized in that: The following steps are involved: Step S1: Select dried bean curd sticks as raw materials and quickly rinse them with water; Step S2: The yuba after being soaked in water is stored in a sealed space to soften for 8-10 hours; Step S3: Cut the softened yuba into blocks; Step S4: adding seasoning and stirring evenly to allow the yuba blocks to fully absorb the seasoning; Step S5: vacuum packing the yuba after fully absorbing the seasoning; Step S6: The vacuum-packed yuba is sterilized at high temperature.
2. The processing technology of instant yuba according to claim 1, characterized in that: In step S1, the moisture content of the dried bean curd sticks is 7-9%.
3. The processing technology of the instant yuba according to claim 1, characterized in that: In step S1, the mixture is rapidly rinsed with water for 10 seconds.
4. The processing technology of instant yuba according to claim 2, characterized in that: In step S1, the water temperature of the rapid water flow is 25-35°C.
5. The processing technology of instant yuba according to claim 3, characterized in that: In step S2, the sealed space is a fresh-keeping store, and the humidity of the fresh-keeping store is 60-70% and the temperature is 0-5°C.
6. The processing technology of instant yuba according to claim 4, characterized in that: In step S3, the mixture is cut into a plurality of blocks with a length of 3-5 cm and a width of 0.5-2 cm.
7. The processing technology of instant yuba according to claim 5, characterized in that: Step S5, the vacuum degree of the vacuum packaging is 0.085-0.095 MPa.
8. The processing technology of instant yuba according to claim 6, characterized in that: In step S6, the temperature of high temperature sterilization is 121° C. and the sterilization time is 30 minutes.