Making method capable of avoiding cooling hollowness of rice bean curd and improving quality

Abstract

The invention belongs to the technical field of food processing, and discloses a making method capable of avoiding cooling hollowness of rice tofu and improving quality, and the making method comprises the following steps: S1, rice milk preparation: selecting 30 kg of Guiki rice as a raw material, washing the Guiki rice for multiple times to remove impurities, adding 150 kg of tap water, and soaking for 3-4 hours, S2, improved solution preparation: preparing an improved solution, 150kg of tap water is taken as a basic solution, 15kg of pea starch and 15kg of potato modified starch are put into the basic solution to be uniformly stirred, and the mixture is sieved by a 80-mesh sieve to obtain an improved solution; by adding the pea starch and potato modified starch compounded quality improver, the retrogradation process of starch in the rice tofu can be moderately inhibited, the conformation shrinkage and ordered arrangement degree of starch molecular chains can be reduced, the probability of hollow phenomenon can be fundamentally reduced, a sectional cooling method is adopted, slow cooling is performed in a water bath at 75 DEG C, and then natural cooling is performed, so that the quality of the rice tofu is improved. The starch retrogradation speed is effectively delayed, the hollow phenomenon is avoided, and the overall quality of the rice tofu is remarkably improved.

Description

Technical Field

[0001] The invention belongs to the technical field of food processing, and in particular relates to a production method for preventing rice tofu from becoming hollow due to cooling and improving the quality of the tofu. Background Art

[0002] Rice tofu is a traditional specialty food made from rice as the main raw material. However, during the cooling process of its production, due to the inconsistent temperature shrinkage inside and outside the rice tofu, the molecular chain conformation of the internal starch will shrink and arrange in an orderly and regular direction during the recovery process, which can easily lead to the phenomenon of hollowness in the middle of the rice tofu, seriously affecting the appearance, taste and overall quality of the product, and reducing its market competitiveness. At present, there is no effective method in the market to solve the problem of hollowness of rice tofu during cooling and improve its quality. Summary of the invention

[0003] The object of the present invention is to provide a method for preventing rice tofu from becoming hollow during cooling and improving its quality. By adding a specific quality improver and adopting a unique segmented cooling method, starch retrogradation is effectively inhibited, and the temperature difference and stress difference during cooling are reduced, thereby avoiding the occurrence of hollowness and significantly improving the quality of rice tofu, so as to solve the problems raised in the above-mentioned background technology.

[0004] To achieve the above object, the present invention provides the following technical solutions:

[0005] A method for preventing rice tofu from becoming hollow due to cooling and improving its quality, comprising:

[0006] Step S1: the rice slurry preparation step comprises: selecting 30 kg of Guichao rice as a raw material, removing impurities by multiple washing, adding 150 kg of tap water, soaking for 3 h to 4 h, grinding the soaked rice with a pulping machine, and obtaining screened rice slurry through an 80-mesh sieve;

[0007] Step S2: the step of preparing the improved solution comprises: using 150 kg of tap water as a base liquid, adding 15 kg of pea starch and 15 kg of modified potato starch into the base liquid, stirring evenly, and passing through an 80-mesh sieve to obtain an improved solution;

[0008] Step S3: lime water preparation step includes adding 2 kg of food grade calcium hydroxide to 33 kg of tap water, stirring and mixing thoroughly to prepare lime water for standby use;

[0009] Step S4: the boiling step comprises: pouring 150 kg of tap water into the sandwich pot, opening the steam valve, raising the tap water temperature to 95° C., pouring 35 kg of lime water, 180 kg of rice slurry, and 180 kg of the quality improver colloid solution into the mixture in sequence and stirring the mixture evenly to obtain a boiled slurry;

[0010] Step S5: The mold loading step includes quickly pouring the evenly stirred slurry into the mold and obtaining a solidified product by adopting two-stage cooling.

[0011] As a further solution of the present invention: Step S51: The initial stage cooling step includes placing the mold filled with the boiled slurry in a 75°C tap water bath and continuously cooling for 1 hour until the temperature of the rice slurry reaches equilibrium with the temperature of the tap water bath.

[0012] As a further solution of the present invention: Step S52: The final stage cooling step includes cooling to room temperature in a natural environment.

[0013] As a further solution of the present invention: The room temperature in Step S52 is 25°C and the cooling time is 2 hours.

[0014] As a further solution of the present invention: The Guichao rice in Step S1 is replaced with Guichao rice flour, and screening rice slurry is obtained after adjusting the slurry with tap water in a ratio of 1:3.

[0015] As a further solution of the present invention: It further includes Step S1a, Step S2a, Step S3a, and Step S4a. The difference between Step S1a and Step S1 is that: 30 kg of Guichao rice is replaced with 500 g of early indica rice, the amount of added tap water is changed to 2.5 kg, and the soaking time is 3.5 hours.

[0016] As a further solution of the present invention: The difference between Step S2a and Step S2 is that: the pea starch and the modified potato starch are changed to 250 g, and the tap water is changed to 2.5 kg.

[0017] As a further solution of the present invention: Step S3a: Slowly add 33 g of food-grade calcium hydroxide to 550 g of water, and at the same time quickly stir with a glass rod for 10 minutes to fully mix the two to make lime water, and reserve it after passing through an 80-mesh sieve.

[0018] As a further solution of the present invention: Step S4a: Add 2500 g of boiling water to a stainless steel pot, and sequentially and slowly add the products of Step S1a, the products of Step S2a, and the products of Step S3a, fully mix and stir evenly and boil. Pour the boiled thick and hot rice slurry into a stainless steel mold container, place the mold in a 75°C water bath and continuously cool for 1 hour to make the temperature of the rice slurry reach equilibrium with the water bath temperature. After 1 hour, take the mold out of the water bath and cool to room temperature in a natural environment.

[0019] Compared with the prior art, the beneficial effects of the present invention are:

[0020] By adding a compound quality improver of pea starch and modified potato starch, the retrogradation process of starch in rice tofu can be moderately inhibited, reducing the degree of conformational contraction and ordered arrangement of starch molecular chains, and fundamentally reducing the probability of the appearance of hollow phenomenon. The segmented cooling method, first slowly cooling in a 75°C water bath and then naturally cooling, effectively delays the starch retrogradation rate, greatly reduces the temperature difference and stress difference inside and outside the rice tofu, further avoids the generation of hollow phenomenon, significantly improves the overall quality of rice tofu, makes its taste more delicate and texture more uniform, and greatly enhances the market competitiveness of the product. BRIEF DESCRIPTION OF THE DRAWINGS

[0021] In order to more clearly illustrate the technical solutions in the embodiments of the present invention, the following will briefly introduce the drawings required for use in the embodiments or the description of the prior art. Obviously, the following drawings are only some embodiments of the present invention. For those of ordinary skill in the art, without creative efforts, other drawings can also be obtained based on these drawings.

[0022] Figure 1 It is a flowchart of a manufacturing method for avoiding hollowing during cooling and improving the quality of rice tofu; DETAILED DESCRIPTION OF THE EMBODIMENTS

[0023] Example 1:

[0024] Step S1: Accurately weigh 30 kg of Guichao rice, place it in a clean container, add 150 kg of tap water, and soak it at room temperature (about 25°C) for 4 hours. After soaking, use a pulp grinder to grind the rice into a delicate and uniform rice pulp for standby.

[0025] Pour 15 kg of pea starch and 15 kg of modified potato starch into a stainless steel bucket, add 150 kg of water, and use an electric stirrer to stir for 15 minutes to fully disperse them and make a uniform and delicate solution for standby.

[0026] Weigh 2 kg of food-grade calcium hydroxide, slowly add it to 33 kg of tap water, and at the same time quickly stir with a glass rod for 10 minutes to fully mix the two to make lime water.

[0027] Pour 150 kg of tap water into a jacketed pan, open the steam valve to heat. When the water temperature reaches about 95°C and boils, turn on the stirring function of the jacketed pan. First, pour in 35 kg of lime water and stir for 5 minutes; then pour in 180 kg of rice pulp and continue to stir for 10 minutes; finally, pour in 180 kg of the quality improver colloidal solution and continuously stir for 20 minutes to fully mix the materials evenly to form a slurry.

[0028] Use a special filling machine to quickly pour the evenly stirred slurry into the mold to prevent the slurry from staying in the container for too long and cooling and caking.

[0029] Prepare sufficient hot water at 75 °C, directly place the mold containing the slurry into the water bath, keep the water bath temperature stable, and continuously cool for 1 hour. During this period, measure the rice slurry temperature every 15 minutes until the rice slurry temperature reaches equilibrium with the water bath temperature. After 1 hour, take out the mold from the water bath and place it in a natural environment with good ventilation and a temperature of about 25 °C to cool to 25 °C. The cooling process takes about 2 hours.

[0030] After the rice tofu has completely cooled and solidified, package it and place it in a sterilization kettle at 121 °C for 10 minutes of sterilization. After sterilization, quickly cool the rice tofu to room temperature by air cooling, and then the finished rice tofu product without hollow phenomenon and with excellent quality can be obtained.

[0031] Example 2

[0032] Select 500 g of high-quality early indica rice. After washing it thoroughly, soak it in 2500 g of water for 3.5 hours. Then, use a pulp grinder to grind the soaked rice together with the soaking water into a delicate rice slurry, and sieve it through an 80-mesh sieve for later use.

[0033] After thoroughly mixing 250 g of pea starch and 250 g of modified potato starch, add 2500 g of water, stir well, and then sieve it through an 80-mesh sieve for later use.

[0034] Slowly add 33 g of food-grade calcium hydroxide to 550 g of water, and at the same time, quickly stir with a glass rod for 10 minutes to make them fully mixed to form lime water, and then sieve it through an 80-mesh sieve for later use.

[0035] Add 2500 g of boiling water to a stainless steel pot, and then slowly add the rice slurry, the pea starch and modified potato starch slurry prepared in the previous step, and the lime water in sequence, and mix and boil them thoroughly.

[0036] Pour the thick and hot rice slurry boiled in the previous step into a stainless steel mold container. Place the mold in a water bath at 75 °C and continuously cool for 1 hour to make the rice slurry temperature reach equilibrium with the water bath temperature. After 1 hour, take out the mold from the water bath and cool it to room temperature in a natural environment.

[0037] After the rice tofu has completely cooled and solidified, take it out of the container. It is observed that the rice tofu has no hollow phenomenon, with a delicate and uniform texture and good taste.

[0038] Example 3

[0039] Based on the basic process of Example 1, some steps of the raw materials were adjusted. In addition to using Guichao rice for soaking and pulping, Guichao rice flour can also be used as the raw material. After adjusting the slurry with water at a ratio of 1:3 (w:w), it can be used to replace pulping for production.

[0040] The above are only the preferred specific embodiments of the present invention, but the protection scope of the present invention is not limited thereto. Any person skilled in the art within the technical scope disclosed by the present invention, according to the technical solution and inventive concept of the present invention, making equivalent substitutions or changes, shall be covered by the protection scope of the present invention.

Claims

1. A production method for avoiding hollowing of rice tofu during cooling and improving its quality, characterized in that: Including: Step S1: The rice milk preparation step includes selecting 30 kg of Guichao rice as raw material, removing impurities through multiple washings, adding 150 kg of tap water, soaking for 3 - 4 hours, and grinding the soaked rice with a grinder to obtain screened rice milk through an 80 - mesh sieve. Step S2: The modified solution preparation step includes using 150 kg of tap water as the base solution, adding 15 kg of pea starch and 15 kg of potato modified starch into the base solution, stirring evenly, and obtaining the modified solution through an 80 - mesh sieve. Step S3: The lime water preparation step includes adding 2 kg of food - grade calcium hydroxide into 33 kg of tap water, stirring well to mix, and preparing the lime water for standby. Step S4: The boiling step includes pouring 150 kg of tap water into a jacketed pan, opening the steam valve, heating the tap water to 95°C, and then successively pouring 35 kg of lime water, 180 kg of rice milk, and 180 kg of quality improver colloid solution, stirring evenly to obtain the boiled slurry. Step S5: The molding step includes quickly pouring the evenly - stirred slurry into the mold and obtaining the solidified product through two - stage cooling.

2. The manufacturing method for avoiding hollowing during the cooling of rice tofu and improving quality according to claim 1, characterized in that: Step S51: The initial - stage cooling step includes placing the mold filled with the boiled slurry in a 75°C tap water bath and continuously cooling for 1 hour until the temperature of the rice milk reaches equilibrium with the temperature of the tap water bath.

3. The manufacturing method for avoiding hollowing during the cooling of rice tofu and improving the quality according to claim 2, wherein: Step S52: The final - stage cooling step includes cooling to room temperature in a natural environment.

4. A manufacturing method for avoiding hollowing during the cooling of rice tofu and improving its quality according to claim 3, characterized in that: The room temperature in Step S52 is 25°C and the cooling time is 2 hours.

5. A production method for avoiding hollowing during the cooling of rice tofu and improving its quality according to claim 1, characterized in that: In Step S1, the Guichao rice is replaced with Guichao rice flour, and the screened rice milk is obtained after adjusting the slurry with tap water at a ratio of 1:

3.

6. A production method for avoiding hollowing of rice tofu during cooling and improving quality according to claim 1, characterized in that: It also includes Step S1a, Step S2a, Step S3a, and Step S4a. The difference between Step S1a and Step S1 is that: 30 kg of Guichao rice is replaced with 500 g of early - indica rice, the amount of added tap water is changed to 2.5 kg, and the soaking time is 3.5 hours.

7. A manufacturing method for avoiding hollowing during the cooling of rice tofu and improving its quality according to claim 6, characterized in that: The difference between Step S2a and Step S2 is that: the pea starch and potato modified starch are changed to 250 g, and the tap water is changed to 2.5 kg.

8. A manufacturing method for avoiding hollowing during the cooling of rice tofu and improving its quality according to claim 6, characterized in that: Step S3a: Slowly add 33 g of food - grade calcium hydroxide into 550 g of water, and at the same time quickly stir with a glass rod for 10 minutes to make them fully mixed, prepare the lime water, and pass it through an 80 - mesh sieve for standby.

9. A production method for avoiding hollowing during the cooling of rice tofu and improving its quality according to claim 6, characterized in that: Step S4a: Add 2500 g of boiling water into a stainless - steel pot, successively and slowly add the products of Step S1a, the products of Step S2a, and the products of Step S3a, fully mix and stir well and boil. Pour the well - boiled thick and hot rice milk into a stainless - steel mold container, place the mold in a 75°C water bath and continuously cool for 1 hour to make the temperature of the rice milk reach equilibrium with the water bath temperature. After 1 hour, take the mold out of the water bath and cool to room temperature in a natural environment.

Images