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Manufacturing method of spiced dried soybean curds

A production method and soybean technology, which is applied in the field of soybean product processing, can solve problems such as single taste and cannot meet the needs of consumer groups, and achieve the effect of full toughness and fresh taste

Inactive Publication Date: 2014-09-24
长治市胖妞食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Soy products have appeared in China since the Han Dynasty. They are mainly simple craft products such as tofu, soy brain, and soy milk produced by small workshops, with a single taste.
However, this alone cannot meet the needs of the entire huge consumer group.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A preparation method of spiced dried soybeans comprises the following steps:

[0020] (1), select 100 kilograms of high-quality soybeans rich in soybean protein, after screening, cleaning, and removing impurities, send them into the soaking tank for soaking, the water consumption is 230 kilograms of soybean weight, the soaking temperature is 21 ℃, and the soaking time is 8 hours ;

[0021] (2) Drain the soaked soybeans to the soaking water, rinse them with clean water and drain the water, and then send them into the mill for grinding;

[0022] (3), send the slurried out into the centrifuge to carry out slag separation, and adjust the concentration of soybean milk by 10 degrees with water;

[0023] (4), the soymilk that the separation is completed is sent into the pulping barrel for cooking, the cooking temperature is 98 ° C, the cooking time is 5 minutes, and when the temperature rises to 80 ° C, start to add Yingu soybean milk defoamer, and the consumption is 0.028g / ...

Embodiment 2

[0032] A preparation method of spiced dried soybeans comprises the following steps:

[0033] (1), select 100 kilograms of high-quality soybeans rich in soybean protein, after screening, cleaning, and removing impurities, send them into the soaking tank for soaking, the water consumption is 200 kilograms of the weight of soybeans, the soaking temperature is 30 ° C, and the soaking time is 5 hours ;

[0034] (2) Drain the soaked soybeans to the soaking water, rinse them with clean water and drain the water, and then send them into the mill for grinding;

[0035] (3), send the slurried out into the centrifuge and carry out slag separation, and adjust the concentration of soybean milk by 9 degrees with water;

[0036] (4), the soymilk that the separation is completed is sent into the pulping barrel for cooking, the cooking temperature is 99°C, and the cooking time is 4 minutes, and when the temperature rises to 80°C, start to add Yingu soybean milk defoamer, and the consumption i...

Embodiment 3

[0045] A preparation method of spiced dried soybeans comprises the following steps:

[0046] (1), select 100 kilograms of high-quality soybeans rich in soybean protein, after screening, cleaning, and removing impurities, they are sent into the soaking tank for soaking. ;

[0047] (2) Drain the soaked soybeans to the soaking water, rinse them with clean water and drain the water, and then send them into the mill for grinding;

[0048] (3), send the slurried out into the centrifuge to carry out slag separation, and adjust the concentration of soybean milk by 8 degrees with water;

[0049] (4), the soymilk that the separation is completed is sent into the pulping barrel for cooking, the cooking temperature is 100 ° C, the cooking time is 3 minutes, and when the temperature rises to 80 ° C, start to add Yingu soybean milk defoamer, and the consumption is 0.029g / Kg, the addition method is a small amount of times;

[0050] (5), put the boiled soymilk through the cooked pulp sieve...

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PUM

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Abstract

The invention belongs to the technical field of processing of bean products and particularly relates to a manufacturing method of spiced dried soybean curds. The manufacturing method comprises the following steps: (1) selecting soybeans, screening, cleaning ad soaking; (2) conveying the soaked soybeans into a grinder for rolling and grinding; (3) conveying the ground-out soybean milk into a centrifugal machine for soybean milk-slag separation, and adjusting the concentration of the soybean milk by 9-10 degrees by using water; (4) conveying the separated soybean milk into a soybean-milk heating barrel for boiling and heating; (5) putting the boiled and heated soybean milk into a soybean-milk curing barrel by filtering of a boiled-soybean-milk sieve and carrying out soybean-milk curing; (6) carrying out soybean-milk rising on the cured soybean milk; (7) carrying out breaking and pouring on the bean curd jelly after rising of the soybean milk; (8) after the pouring is finished, pressing; (9) manufacturing the dried bean curd well pressed into a dried-bean-curd blank; (10) conveying the dried-bean-curd blank into a pan with soup for marinating; and (11) spreading for natural drying, and cooling. The spiced dried soybean curds has the advantages of good taste and enough tenacity and the like.

Description

technical field [0001] The invention belongs to the technical field of soybean product processing methods, and in particular relates to a preparation method of spiced dried soybeans. Background technique [0002] Soy products have appeared in China since the Han Dynasty. They are mainly simple craft products such as tofu, bean brain, and soy milk produced by small workshops, with a single taste. But this alone cannot meet the needs of the entire huge consumer group. SUMMARY OF THE INVENTION [0003] The purpose of this invention is to provide a kind of preparation method of spiced soybean dried. [0004] The preparation method of the dried spiced soybean of the present invention comprises the following steps: [0005] (1), select high-quality soybeans rich in soybean protein, after screening, cleaning, and removing impurities, send them into soaking tanks for soaking, the water consumption is 2.0 to 2.5 times the weight of soybeans, the soaking temperature is 0 to 35 ° C...

Claims

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Application Information

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IPC IPC(8): A23C20/02A23L11/45
Inventor 李斌虎
Owner 长治市胖妞食品有限公司
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