阅读说明：本技术 一种豆腐圆子生产工艺 (Production process of bean curd balls ) 是由 龙伟 龙俊 刘维红 陈聪涵 陈宇 于 2020-03-18 设计创作，主要内容包括：本发明提供了一种豆腐圆子生产工艺,涉及食品加工技术领域。一种豆腐圆子生产工艺,包括以下步骤：(1)选料；(2)控水；(3)蒸煮；(4)拌料；(5)油炸；(6)包装。本发明通过步骤二中的控水过程,使得新鲜豆腐块中的水分含量得以大幅度降低,使得所生产的豆腐圆子能够充分入味,不至于因含水量过多影响口感,且水分减少更容易成形,产品更适合运输；通过改变拌料原料的种类及配比,实现了产品口味的多样性,对食荤、食素和口味轻重者来说,都可以找的适合自己口味的豆腐圆子。(The invention provides a production process of bean curd balls, and relates to the technical field of food processing. A production process of bean curd balls comprises the following steps: (1) selecting materials; (2) controlling water; (3) steaming and boiling; (4) stirring materials; (5) frying; (6) and (6) packaging. According to the invention, through the water control process in the step two, the water content in the fresh bean curd blocks is greatly reduced, so that the produced bean curd balls can be fully tasty, the taste is not influenced due to excessive water content, the reduction of water content is easier to form, and the product is more suitable for transportation; by changing the types and the proportions of the raw materials for mixing, the variety of the product taste is realized, and the bean curd dumpling which is suitable for the taste of people who eat meat, vegetables and have light and heavy taste can be found.)

1. A production process of bean curd balls is characterized by comprising the following steps: the method comprises the following steps:

(1) selecting materials: selecting fresh blocky bean curd, fresh pork, carrot, egg and flour on the market as main raw materials, and taking daily seasonings as auxiliary raw materials;

(2) controlling water: placing the purchased fresh blocky bean curd on a cover curtain with a leakage hole, and standing for 30-60 minutes;

(3) and (3) cooking: putting the water-controlled blocky bean curd into a container, and steaming for 20 minutes by high-temperature steam;

(4) mixing materials: mixing main raw materials such as bean curd, fresh pork, eggs, flour, carrot and the like with seasonings according to a certain proportion, and fully stirring;

(5) frying: putting the uniformly stirred mixed materials into an oil pan according to uniform spherical sizes by using a soup ladle, controlling the oil temperature to be 180-200 ℃ until the surfaces are golden yellow, and fishing out;

(6) packaging: and sterilizing the dried bean curd balls taken out of the pot, boxing the sterilized bean curd balls, and refrigerating to obtain the finished product of the bean curd balls.

2. The process for producing the bean curd ball according to claim 1, wherein: in the step (2), the cover curtain for standing and water control is carried out in a dustproof clean space.

3. The process for producing the bean curd ball according to claim 1, wherein: and (3) after steaming and boiling for 20 minutes by high-temperature steam, standing on a cover curtain in the container to 40 ℃, and taking out.

4. The process for producing the bean curd ball according to claim 1, wherein: in the step (4), the blocky bean curd is fully kneaded and crushed, the fresh pork is fully chopped into minced meat, the carrot is cut into carrot cubes, the egg is beaten into egg liquid, and the first mixing material is prepared through the following steps: weighing the components in parts by weight of 3-5 kg of blocky bean curd, 2kg of fresh pork minced meat, 500g of egg liquid, 1 part of paprika powder, 1 part of chili powder, 1 part of sesame oil, 1 part of monosodium glutamate, 10 parts of ginger minced meat, 10 parts of chopped green onion, 10 parts of garlic minced meat and 1 part of salt, and then fully and uniformly mixing the components to obtain a first mixing material; the second mixed material is prepared by the following steps: weighing the components in parts by weight of 3-5 kg of blocky bean curd, 500g of diced carrot, 1kg of flour, 500g of egg liquid, 1 part of Chinese prickly ash powder, 1 part of chili powder, 1 part of monosodium glutamate, 10 parts of ginger powder, 10 parts of chopped green onion, 10 parts of garlic powder and 1 part of salt, and fully and uniformly mixing the components to obtain a second mixing material.

5. The process for producing the bean curd ball according to claim 1, wherein: and (5) fishing out the oil residues falling in the pot in time after fishing out one pot each time.

6. The process for producing the bean curd ball according to claim 1, wherein: in the step (6), 4 bean curd balls are placed in each box.

Technical Field

The invention relates to the technical field of food processing, in particular to a production process of bean curd balls.

Background

The bean curd is rich in nutrition, contains various trace elements such as iron, calcium, phosphorus, magnesium and the like which are necessary for human bodies, and also contains sugar, vegetable oil and rich high-quality protein, and the vegetable is known as 'vegetable meat'. The digestion and absorption rate of the bean curd is more than 95%. The two small bean curds can meet the requirement of one person for calcium in one day. Therefore, bean curd is also made into various foods, bean curd balls become essential foods on dining tables due to the connotation of luckiness reunion, in the prior art, the production of the bean curd balls is accompanied by excessive moisture, more difference is not presented in taste, and the bean curd balls with various tastes are produced by considering the south-north taste and meat-vegetable taste.

Disclosure of Invention

In order to overcome the problems in the prior art, the invention provides a production process of bean curd balls.

In order to achieve the purpose, the invention provides the following technical scheme: a production process of bean curd balls comprises the following steps:

(1) selecting materials: selecting fresh blocky bean curd, fresh pork, carrot, egg and flour on the market as main raw materials, and taking daily seasonings as auxiliary raw materials;

(2) controlling water: placing the purchased fresh blocky bean curd on a cover curtain with a leakage hole, and standing for 30-60 minutes;

(3) and (3) cooking: putting the water-controlled blocky bean curd into a container, and steaming for 20 minutes by high-temperature steam;

(4) mixing materials: mixing main raw materials such as bean curd, fresh pork, eggs, flour, carrot and the like with seasonings according to a certain proportion, and fully stirring;

(5) frying: putting the uniformly stirred mixed materials into an oil pan according to uniform spherical sizes by using a soup ladle, controlling the oil temperature to be 180-200 ℃ until the surfaces are golden yellow, and fishing out;

(6) packaging: and sterilizing the dried bean curd balls taken out of the pot, boxing the sterilized bean curd balls, and refrigerating to obtain the finished product of the bean curd balls.

Preferably, in the step (2), the standing water-controlling cover curtain is carried out in a dustproof clean space.

Preferably, in the step (3), after the steam cooking at high temperature for 20 minutes, the mixture is left standing on a cover curtain in the container to 40 ℃ and then taken out.

Preferably, in the step (4), the blocky bean curd is fully kneaded and crushed, the fresh pork is fully chopped into minced meat, the carrot is cut into carrot cubes, the egg is beaten into egg liquid, and the first seasoning is prepared by the following steps: weighing the components in parts by weight of 3-5 kg of blocky bean curd, 2kg of fresh pork minced meat, 500g of egg liquid, 1 part of paprika powder, 1 part of chili powder, 1 part of sesame oil, 1 part of monosodium glutamate, 10 parts of ginger minced meat, 10 parts of chopped green onion, 10 parts of garlic minced meat and 1 part of salt, and then fully and uniformly mixing the components to obtain a first mixing material; the second mixed material is prepared by the following steps: weighing the components in parts by weight of 3-5 kg of blocky bean curd, 500g of diced carrot, 1kg of flour, 500g of egg liquid, 1 part of Chinese prickly ash powder, 1 part of chili powder, 1 part of monosodium glutamate, 10 parts of ginger powder, 10 parts of chopped green onion, 10 parts of garlic powder and 1 part of salt, and fully and uniformly mixing the components to obtain a second mixing material.

Preferably, in the step (5), after one pot is fished out each time, the oil residues falling in the pot are fished out in time.

Preferably, in the step (6), 4 bean curd balls are placed in each box.

Compared with the prior art, the invention has the beneficial effects that:

(1) the production process of the bean curd dumpling enables the moisture content in the fresh bean curd blocks to be greatly reduced through the water control process in the step two, the produced bean curd dumpling can be fully tasty, the taste cannot be influenced due to excessive water content, the moisture is reduced, the bean curd dumpling is easier to form, and the product is more suitable for transportation.

(2) The production process of the bean curd dumpling realizes the variety of product tastes by changing the types and the proportions of the raw materials for mixing, and can find the bean curd dumpling which is suitable for the taste of people who eat meat, vegetables and have light and heavy taste.

Drawings

The accompanying drawings, which are included to provide a further understanding of the invention and are incorporated in and constitute a part of this specification, illustrate embodiments of the invention and together with the description serve to explain the principles of the invention and not to limit the invention.

FIG. 1 is an overall flow chart of the present invention.

Detailed Description

The present invention will be described in further detail with reference to the following drawings and examples. It should be understood that the specific embodiments described herein are merely illustrative of the invention and are not intended to limit the invention.

Referring to fig. 1, the present invention provides a technical solution: