Production method for boxed bean curd and boxed bean curd

Abstract

The invention discloses a production method for boxed bean curd and the boxed bean curd. The production method for the boxed bean curd comprises the following steps of: boiling soybean milk by taking soybeans as raw materials; controlling the temperature of the boiled soybean milk to be above 85 DEG C; mixing the boiled soybean milk with a coagulating agent; and filling the mixture into a packing container; keeping the temperature of mixed milk of the soybean milk and the coagulating agent in the packing container for 10 to 30 minutes; and solidifying to form the boxed bean curd. The production method has a scientific process and simple steps. According to the production method, defects in the prior art are overcome, a solidification process of the soybean milk can be more effectively controlled, industrialized production can be really realized, and the aims of reducing energy consumption to a great extent, simplifying equipment and diversifying varieties are fulfilled, and boxed lactone bean curd and boxed southern bean curd and northern bean curd which fit conventional taste can be prepared.

Description

technical field [0001] The invention relates to food technology, in particular to a method for producing boxed tofu and boxed tofu. Background technique [0002] The tofu varieties currently on the market can be mainly divided into southern tofu, northern tofu and lactone tofu (box tofu) from the use of coagulants. The coagulants used in the processing of southern tofu and northern tofu are salt bittern (mainly MgCl 2 ) and gypsum (CaSO 4 or CaSO 4 2H 2 (2), during processing, soy milk is formed into bean curd under required coagulation conditions, and then boxed; and boxed tofu is a kind of tofu solidified in a packaging container (box), compared with the first two traditional tofus, the mouthfeel is more Delicate, tender, and realize the industrialized process of packaging on the production line. Due to the difference in the properties of the coagulants, the protein coagulation effects of the three kinds of tofu are different, resulting in obvious differences in the ha...

AI Technical Summary

Problems solved by technology

[0007] ①. At present, the production process of boxed tofu needs to go through secondary heating and primary cooling. Although the industrial control of the entire production process has been realized, the energy consumption is more than three times that of the traditional process, especially the energy consumption of the cooling process of soybean milk is greater than that of subsequent heating. energy consumption, in the world energy and CO 2 Under the situation that emissions are of great concern, whether it is in terms of energy saving or emission reduction, the high energy consumption also makes the producers of this box of tofu face huge economic pressure

[0008] ②. At present, in the production of boxed tofu, in order to realize the rapid and uniform mixing of soybean milk and coagulant, it is necessary to use a high-pressure high-speed mixer, which is an industrial mixing equipment. For the mixing of soybean milk and coagulant with a large component ratio, high The pressure is high and the flow rate is high, and the boxes of tofu on the market are mainly small packages of 200 to 1,000 grams. In this way, when the mixed soybean milk and coagulant are filled into the box, splashes will be formed due to a large impact, and foaming will easily occur. Structural state of tofu

[0009] ③. The current boxed tofu production line needs to be equipped with refrigeration equipment, cooling exchangers and reheating equipment. The equipment is complicated and the investment is large, which not only leads to high production costs, but also occupies a large building area due to the long production line, which makes the installation and maintenance of the facilities difficult. Inconvenience will also increase production cost input

[0010] ④. At present, in the production of boxed tofu, the coagulant is usually slightly excessive to ensure the coagulation effect during the cooling-heating process. The problem brought about by this is that the tofu may have a sour taste, which also affects the quality of the product

[0011] ⑤ Box tofu is just a new variety of tofu. Compared with the traditional northern tofu and southern tofu, not only the flavor is different, but also because of the difference in the solidification mechanism, the tofu products formed are also very delicate and tender, and cannot be used as a substitute for food. Traditional tofu, but limited by the solidification conditions, traditional tofu with good hardness and elasticity cannot be produced by this production line

Images