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Processing technology for preparing recombined dried tofu by broken dried tofu

A processing technology and dried tofu technology, applied in the field of soybean product production, can solve problems such as losses, achieve the effects of reducing losses, plump and tough taste, and improving product competitiveness

Active Publication Date: 2013-10-23
安吉祖名豆制食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to solve the problem that during the production of conventional fresh dried beans, dried beans with irregular corners and damaged surfaces can only be sold as broken dried beans at a reduced cost. , the problem of causing losses, providing a processing technology that uses crushed dried beans to make restructured dried beans, which can be used for secondary use of crushed dried beans, turning waste into treasure, and reducing losses

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] (1) Raw material processing: collect crushed dried tofu, remove sundries, and clean;

[0031] (2) Cutting and mixing: Put the crushed dried beans processed in step (1) into a chopping machine for chopping until the particle size of the crushed dried beans is 3-8mm;

[0032] (3) Alkalinization: After chopping and mixing, soak the dried bean curd particles in an edible sodium bicarbonate solution with a concentration of 0.05wt% for 45 minutes at a temperature of 80°C;

[0033] (4) Upper plate: Pour the alkalized dried bean curd particles into the spreading frame, pour it evenly, and fill the four corners, wrap the cloth, add a plate, and then press;

[0034] (5) Compression: Use slow pressure process, pressurize the hydraulic machine for 20s (press until the hand touches the cloth and feel the crushed dryness inside is a little tight), stop pressurization and keep for 3min, pressurize for 20s, stop pressurizing and keep for 15min ( The total time of pressing is controlle...

Embodiment 2

[0039] (1) Raw material processing: collect crushed dried tofu, remove sundries, and clean;

[0040] (2) Cutting and mixing: Put the crushed dried beans processed in step (1) into a chopping machine for chopping until the particle size of the crushed dried beans is 3-8mm;

[0041] (3) Alkalinization: After chopping and mixing, soak the dried bean curd particles in an edible sodium bicarbonate solution with a concentration of 0.15wt% for 15 minutes at a temperature of 95°C;

[0042] (4) Upper plate: Pour the alkalized dried bean curd particles into the spreading frame, pour it evenly, and fill the four corners, wrap the cloth, add a plate, and then press;

[0043] (5) Compression: Use slow pressure process, pressurize the hydraulic machine for 30s (press until the hand touches the cloth and feel the crushed dryness inside is a little tight), stop pressurization and keep for 1min, pressurize for 30s, stop pressurization and keep for 1min, Pressurize for 30s, stop pressurizing a...

Embodiment 3

[0049] (1) Raw material processing: collect crushed dried tofu, remove sundries, and clean;

[0050] (2) Cutting and mixing: Put the crushed dried beans processed in step (1) into a chopping machine for chopping until the particle size of the crushed dried beans is 3-8mm;

[0051] (3) Alkalization: After chopping and mixing, soak the dried bean curd particles in an edible sodium bicarbonate solution with a concentration of 0.1wt% for 30 minutes at a temperature of 90°C;

[0052] (4) Upper plate: Pour the alkalized dried bean curd particles into the spreading frame, pour it evenly, and fill the four corners, wrap the cloth, add a plate, and then press;

[0053] (5) Compression: adopt slow pressure process, pressurize the hydraulic machine for 20s (press until the hand touches the cloth and feel the crushed dryness inside is a little tight), stop pressurization and keep for 2min, pressurize for 20s, stop pressurizing and keep for 2min, Pressurize for 20s, stop pressurizing and ...

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Abstract

The invention discloses a processing technology for preparing recombined dried tofu by broken dried tofu, aiming at solving the problem that the loss is caused since the dried tofu with irregular corners and broken surfaces can be generated and can be only taken as the broken dried tofu to be sold at a loss when the dried tofu is diced, divided and is conveyed by a conveyor chain when the normal fresh dried tofu is produced. According to the processing technology disclosed by the invention, the broken dried tofu is processed to obtain the recombined dried tofu after being cut, stirred, alkalified, charged onto an upper plate, pressed, and marinated. According to the processing technology disclosed by the invention, the broken dried tofu is reused when the fresh dried tofu is produced to be prepared into the ready-to-eat dried tofu, so that the waste is changed into the wealth, the loss is reduced, the nutritive value and the edible characteristic of the conventional dried tofu are kept, the aspects such as the product appearance, the structural state, the mouthfeel, the flavor and the like are different from the conventional fresh bean products, uneven small openings are distributed on the surface, the dried tofu is tasty during cooking, and the toughness and the elasticity mouthfeel are good.

Description

technical field [0001] The invention relates to the technical field of soybean product production, in particular to a processing technology for making reorganized dried soybeans from crushed dried soybeans. Background technique [0002] Soybean, also known as soybean, is an annual herb of the pod family Fabaceae. The content of soybean protein is relatively high, which is close to that of meat. The amino acid composition of soy protein is close to the needs of the human body, and its composition ratio is similar to that of animal protein. Soybeans do not contain cholesterol and are rich in calcium, as high as 367mg per 100g. With the development of social material civilization, adult obesity, high blood pressure, diabetes and other modern "rich diseases" remain high, and the market demand for healthy foods with high protein, low fat and low cholesterol will increase. Therefore, from the perspective of improving public nutrition and improving health, it is a market demand ...

Claims

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Application Information

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IPC IPC(8): A23C20/02A23L11/45
Inventor 蔡祖明吴彩珍戴晶晶
Owner 安吉祖名豆制食品有限公司
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