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Process for processing leisure bean-curd stick food and processing line used by same

A processing technology and processing line technology, applied in the field of soybean product production technology and equipment, to achieve the effects of adding flavor and taste, reducing labor configuration, convenient and efficient rehydration and cutting processes

Pending Publication Date: 2020-08-14
ZUMING BEAN PROD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the invention does not involve the improvement of the production process and equipment that are conducive to improving production efficiency and reducing costs

Method used

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  • Process for processing leisure bean-curd stick food and processing line used by same
  • Process for processing leisure bean-curd stick food and processing line used by same
  • Process for processing leisure bean-curd stick food and processing line used by same

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] A kind of processing technology of leisure bean curd stick food is characterized in that comprising the steps:

[0037] Step 1. Selection of materials: choose bean curd sticks with light yellow color, bright color, thin strip shape, hollow inside, fine texture, no peculiar smell, no mildew, and no foreign impurities visible to the naked eye;

[0038] Step 2. Rehydration: Soak the bean curd sticks on the rehydration and cutting processing line until the rehydration is complete and there are no lumps, and soak the bean curd sticks in clean water for 8 hours according to the ratio of material to water 1:3;

[0039] Step 3. Cut into sections: Arrange the rehydrated bean curd sticks into piles, cut them into sections on the rehydration and section processing line, and cut them into small sections of 4.8 cm;

[0040] Step 4. Dehydration: Rinse the cut bean curd sticks twice with clean water, and then put them into the centrifuge for dehydration until no water can be squeezed ...

Embodiment 2

[0052] Step 2 Soak the bean curd sticks in clean water for 7 hours according to the ratio of material to water 1:4; step 6, add 900 parts of water, 450 parts of bean curd sticks, 18 parts of salt, 8 parts of monosodium glutamate, 8 parts of white sugar, yeast 2 parts of extract, 1 part of star anise, 2 parts of cinnamon bark and 1 part of bay leaves, marinated for 28 minutes; step 8, the temperature is 52 ℃, and the baking time is 18 minutes. The ingredients used in step 9 are: 100 parts of dried semi-finished product, 8 parts of vegetable oil, 4 parts of white sesame, 0.6 part of chili powder, 4 parts of chili red oil, 0.2 part of edible essence, and stir evenly. The bean curd stick after the rehydration in the step 3 is cut into the segment of 4.5cm, and the distance between the corresponding circular blades is 4.5cm. All the other are with embodiment 1.

Embodiment 3

[0054] Step 2 Soak the bean curd sticks in clean water for 5 hours according to the ratio of material to water 1:5; Step 6: Add 1000 parts of water, 500 parts of bean curd sticks, 20 parts of salt, 10 parts of monosodium glutamate, 10 parts of white sugar, yeast 3 parts of extract, 2 parts of star anise, 2 parts of cinnamon bark and 1 part of bay leaves, marinate for 30 minutes; Step 8 temperature is 55 ℃, baking time is 15 minutes. The ingredients used in step 9 are: 100 parts of dried semi-finished product, 10 parts of vegetable oil, 5 parts of white sesame, 0.8 part of chili powder, 5 parts of red pepper oil, 0.3 part of edible essence, and stir evenly. The bean curd stick after rehydration in step 3 is cut into 5.0cm segments, and the distance between the corresponding circular blades is 5.0cm. All the other are with embodiment 1.

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Abstract

The invention provides a process for processing a leisure bean-curd stick food. The process comprises the steps of material selecting, rehydrating, segmenting, dehydrating, deep frying, marinating, cooling and draining, roasting, secondary seasoning, vacuum packaging, high-temperature sterilization and the like. The invention further provides a bean-curd stick rehydrating and segmenting processingline used in the process. According to the process, the water content of bean-curd stick products can be reduced, the toughness of products can be improved, a product can be shaped, the mellow tasteof products can be improved, and the rich flavor and taste can be improved through marinating and secondary seasoning. The bean-curd segmenting processing line can be used for conveniently and efficiently implementing rehydrating and segmenting processes, the production efficiency can be remarkably improved, labor configuration can be reduced, and labor cost can be saved.

Description

technical field [0001] The present invention relates to bean product production technology and equipment, more specifically, it relates to a kind of processing technology and the used processing line of leisure bean curd stick food. Background technique [0002] Yuba is also called bean curd skin, bean curd coat, bean curd tendons, etc. It is a high-protein, nutritious food. The protein content of yuba is very high, 44.6 grams of protein per 100 grams of yuba, which is equivalent to beef jerky, and the amino acid composition of protein is close to the needs of the human body, so it is easier to be digested and absorbed by the human body. What's more valuable is that it contains stigmasterol, which can inhibit the body's absorption of cholesterol, and has a good auxiliary effect on preventing arteriosclerosis and myocardial infarction. Because yuba is sterilized at high temperature after soaking, the texture becomes soft, lacks toughness, and lacks chewiness, so it is often ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C20/02A23L11/45
CPCA23C20/025
Inventor 蔡水埼陈芙蓉
Owner ZUMING BEAN PROD
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