阅读说明：本技术 一种休闲腐竹食品的加工工艺及其使用的加工线 (Processing technology of leisure dried bean food and processing line used by processing technology ) 是由 蔡水埼 陈芙蓉 于 2020-05-25 设计创作，主要内容包括：本发明提供了一种休闲腐竹食品的加工工艺,包括选料、复水、切段、脱水、油炸、卤制、吹凉控汁、烘烤、二次调味、真空包装及高温杀菌等步骤。本发明还提供了该工艺所使用的腐竹复水切段加工线。本发明可降低腐竹产品水分含量,提高产品的韧性,更好地将产品定型,并增进产品的醇香感,又通过卤制、二次调味,增添丰富的风味口感。腐竹复水切段加工线可以方便高效地实施复水和切段工序,可明显提高生产效率,减少人力配置,节约人力成本。(The invention provides a processing technology of leisure dried bean food, which comprises the steps of material selection, rehydration, cutting, dehydration, frying, marinating, cooling and juice control, baking, secondary seasoning, vacuum packaging, high-temperature sterilization and the like. The invention also provides a bean curd stick rehydration and segment cutting processing line used by the process. The invention can reduce the moisture content of the dried beancurd stick product, improve the toughness of the product, better shape the product, improve the mellow taste of the product, and add rich flavor and taste by marinating and secondary seasoning. The bean curd stick rehydration and cutting processing line can conveniently and efficiently implement rehydration and cutting procedures, can obviously improve the production efficiency, reduce the manpower configuration and save the manpower cost.)

1. A processing technology of leisure dried bean curd stick food is characterized by comprising the following steps:

step one, material selection: the dried beancurd sticks which are light yellow, bright, thin and strip-shaped, hollow in the strips, fine and smooth in texture, free of peculiar smell, mildew and visible foreign impurities are selected as raw materials;

step two, rehydration: soaking the dried beancurd sticks until the dried beancurd sticks are completely rehydrated without hard blocks;

step three, cutting into sections: arranging the dried beancurd sticks after being completely rehydrated into stacks, cutting the stacks into small sections of 4.5-5.0 cm;

step four, dehydration: washing the cut dried beancurd sticks twice with clear water, and then putting the dried beancurd sticks into a centrifugal machine for dehydration until water cannot be discharged after being pinched by hands;

step five, frying;

step six, marinating: adding 1000 parts of 800-plus water, 500 parts of 400-plus dried beancurd sticks, 15-20 parts of salt, 6-10 parts of monosodium glutamate, 5-10 parts of white granulated sugar, 1-3 parts of yeast extract, 1-2 parts of aniseed, 1-2 parts of cassia bark and 0.5-1 part of bay leaves into the jacketed kettle, and marinating for 25-30 minutes;

step seven, cooling and juice control: cooling the marinated semi-finished product to room temperature and pouring out the filtered juice;

step eight, baking;

step nine, secondary seasoning;

step ten, vacuum packaging: packaging the finished product in small bags, and sealing the bags in vacuum;

step eleven, high-temperature sterilization.

2. The processing technology of the leisure dried beancurd stick food according to claim 1, wherein in the step two, the ratio of raw materials to water is 1: 3-1: 5, soaking the dried beancurd sticks in the clean water for 5-8 hours.

3. The processing technology of leisure dried beancurd stick food as claimed in claim 1, wherein the oil temperature in the frying in the fifth step is 120-130 ℃, and the frying time is 2-3 minutes.

4. The processing technology of the leisure dried beancurd stick food according to claim 1, wherein the eighth step is carried out on a drying line, the temperature on the drying line is 50-55 ℃, and the baking time is 15-20 minutes.

5. The processing technology of the leisure dried beancurd stick food according to any one of claims 1 to 4, wherein the ingredients used in the ninth step are as follows: 100 parts of dried semi-finished product, 6-10 parts of vegetable oil, 3-5 parts of white sesame seed, 0.5-0.8 part of chilli powder, 3-5 parts of chilli oil and 0.1-0.3 part of edible essence, and uniformly stirring.

6. A dried bean rehydration and sectioning processing line is characterized by comprising a rehydration device and a sectioning device, wherein the rehydration device is used for executing a rehydration step in a processing process of leisure dried bean food, the sectioning device is used for executing a sectioning step in the processing process of the leisure dried bean food, the rehydration device comprises a soaking pool (1), a net cage assembly and a net cage lifting mechanism, the net cage assembly can enter and exit the soaking pool (1) under the driving of the net cage lifting mechanism, and a transfer mechanism is arranged between the rehydration device and the sectioning device.

7. A dried bean rehydration and segmentation processing line according to claim 6, wherein the net cage lifting mechanism comprises an upright guide rail (3) and a winch (4), the net cage assembly is slidably connected to the upright guide rail (3), the upright guide rail (3) is arranged beside the soaking pool (1), and the winch (4) is fixed above the soaking pool (1) and is connected with the net cage assembly through a winch rope.

8. A dried bean rehydration and cutting processing line according to claim 6, wherein the net cage assembly comprises a net cage (2) and a net cage supporting plate (5), the net cage (2) is arranged on the net cage supporting plate (5), the net cage supporting plate (5) is in transmission connection with a supporting plate driving motor (6), the supporting plate driving motor (6) is fixed above the net cage supporting plate (5), and the net cage supporting plate (5) can rotate under the driving of the supporting plate driving motor (6).

9. A dried bean rehydration and segmentation processing line according to claim 6, characterized in that the segmenting device comprises a chopping block (7), a hob (8) and a conveying chain channel (9), the conveying chain channel (9) comprises a conveying chain and a sliding rail, the chopping block (7) is fixed with the conveying chain and is connected to the sliding rail in a sliding mode, the conveying chain is connected with a conveying chain motor through a chain wheel in a transmission mode, the chopping block (7) reciprocates on the sliding rail, the hob (8) is connected to a hob seat (10) in a rotating mode, and the hob seat (10) is erected above the conveying chain channel (9).

10. A dried bean rehydrating and cutting line according to any one of claims 6 to 9, characterized in that the transfer mechanism comprises a mesh grid dump (11), the mesh grid dump (11) is hinged on a dump seat (12), the dump seat (12) is slidably connected to a dump moving rail, and the dump moving rail is positioned between the rehydrating device and the cutting device.

Technical Field

The invention relates to a bean product production process and equipment, in particular to a processing process of leisure dried bean curd stick food and a processing line used by the processing process.

Background

The dried beancurd sticks are also called bean curd sheets, bean curd skin, bean curd gluten and the like, and are high-protein and rich-nutrition food. The protein content of the dried beancurd sticks is high, each hundred grams of the dried beancurd sticks contain 44.6 grams of protein, which is equivalent to beef jerky, and the amino acid composition of the protein is close to the requirement of a human body and is easier to digest and absorb by the human body. Particularly, it contains stigmasterol, and can inhibit the absorption of cholesterol by human body, and has good auxiliary therapeutic effect for preventing arteriosclerosis and myocardial infarction. Because the soaked bean curd sticks are sterilized at high temperature, the bean curd sticks become soft in texture, have no toughness and are lack of chewing strength, so the bean curd sticks are often used for preparing fresh bean curd stick dishes, and leisure bean curd stick food produced by seasoning the bean curd sticks as raw materials is rare in the market. Because the leisure dried bean food market is small, manufacturers mainly adopt a manual operation mode to produce the products, and the willingness of increasing the investment of technical equipment for upgrading and improving is weak. With the continuous improvement of the quality of life and the wide spread of knowledge of people in recent years, the awareness and acceptance of the masses on the leisure dried bean curd sticks are gradually improved, the market demand is increased, and the original backward process and equipment are more and more difficult to meet the market requirements. Therefore, there is a need for improvements in existing processes and equipment to improve production efficiency and reduce costs. The invention with the publication number of CN103609739A is specially favorable for 3 months and 5 days in 2014, and discloses multi-taste instant dried beancurd sticks. The multi-taste instant dried beancurd stick disclosed by the invention has rich nutritional ingredients, is convenient to eat, can meet the taste requirements of various consumers, is suitable for both the old and the young, does not need to be boiled or soaked in boiled water, can be eaten after opening a bag, overcomes the defects that the traditional dried beancurd stick product needs to be soaked for a long time before being eaten, is poor in convenience, is easy to break and break in the transportation and carrying processes and is easy to damp and mildew in the storage process, and opens up a new way for processing the dried beancurd sticks. The invention does not relate to the improvement of the production process and equipment which is beneficial to improving the production efficiency and reducing the cost.

Disclosure of Invention

The invention provides a processing technology of leisure dried bean food and a processing line used by the processing technology, which can optimize the technology, improve the equipment, improve the production efficiency, reduce the labor cost and better meet the market demand.

The technical scheme of the invention is as follows: a processing technology of leisure dried bean curd stick food comprises the following steps:

step one, material selection: the dried beancurd sticks which are light yellow, bright, thin and strip-shaped, hollow in the strips, fine and smooth in texture, free of peculiar smell, mildew and visible foreign impurities are selected as raw materials;

step two, rehydration: soaking the dried beancurd sticks on a rehydration and cutting processing line until the dried beancurd sticks are completely rehydrated without hard blocks;

step three, cutting into sections: arranging the dried beancurd sticks after being completely rehydrated into stacks, and cutting the stacks into small sections of 4.5-5.0cm on a rehydration cutting processing line;

step four, dehydration: washing the cut dried beancurd sticks twice with clear water, and then putting the dried beancurd sticks into a centrifugal machine for dehydration until water cannot be discharged after being pinched by hands;

step five, frying;

step six, marinating: adding 1000 parts of 800-plus water, 500 parts of 400-plus dried beancurd sticks, 15-20 parts of salt, 6-10 parts of monosodium glutamate, 5-10 parts of white granulated sugar, 1-3 parts of yeast extract, 1-2 parts of aniseed, 1-2 parts of cassia bark and 0.5-1 part of bay leaves into the jacketed kettle, and marinating for 25-30 minutes;

step seven, cooling and juice control: cooling the marinated semi-finished product to room temperature and pouring out the filtered juice;

step eight, baking;

step nine, secondary seasoning;

step ten, vacuum packaging: packaging the finished product in small bags, and sealing the bags in vacuum;

step eleven, high-temperature sterilization.

The process reduces the moisture content of the dried beancurd stick product and improves the toughness of the product through the procedures of dehydration, juice control, baking and the like; through the frying process, the product is better shaped, the oil flavor is given to the product, and the mellow taste of the product is improved; and abundant flavor and mouthfeel are added through marinating and secondary seasoning.

Preferably, in the second step, the ratio of materials to water is 1: 3-1: 5, soaking the dried beancurd sticks in the clean water for 5-8 hours. By the operation of the method, the dried beancurd sticks can be fully foamed and softened, and are beneficial to better taste in the subsequent preparation process.

Preferably, the oil temperature in the frying in the fifth step is 120-130 ℃, and the frying time is 2-3 minutes. The oil temperature and the frying time are controlled within the range during frying, so that the mellow feeling of the product can be improved, and the nutrient components of the dried beancurd sticks are prevented from being damaged too much.

Preferably, the eighth step is carried out on a drying line, wherein the temperature on the drying line is 50-55 ℃, and the baking time is 15-20 minutes. According to the technological parameters, the dried beancurd sticks are properly dried, so that good taste is obtained, and the secondary seasoning process can be ensured to be easy to taste.

Preferably, the ingredients used in the ninth step are: 100 parts of dried semi-finished product, 6-10 parts of vegetable oil, 3-5 parts of white sesame seed, 0.5-0.8 part of chilli powder, 3-5 parts of chilli oil and 0.1-0.3 part of edible essence, and uniformly stirring. In the current snack foods, the spicy taste is most popular, and the moderate spicy taste can be obtained by the ingredients and the preparation method.

A dried bean rehydration and sectioning processing line comprises a rehydration device and a sectioning device, wherein the rehydration device is used for executing a rehydration step in a processing process of leisure dried bean food, the sectioning device is used for executing a sectioning step in the processing process of the leisure dried bean food, the rehydration device comprises a soaking pool, a net cage and a net cage lifting mechanism, the net cage can enter and exit the soaking pool under the driving of the net cage lifting mechanism, and a transfer mechanism is arranged between the rehydration device and the sectioning device. The raw material dried beancurd sticks used in the process are long in length and can be rehydrated before being cut into sections, and a large amount of long raw material dried beancurd sticks are easy to be stirred and wound after being softened by water absorption, so that the dried beancurd sticks are not convenient and quick to arrange and orderly, and the cutting efficiency is influenced. The raw material dried beancurd sticks to be rehydrated are orderly arranged in the net cage, so that the dried beancurd sticks can be effectively prevented from floating and shifting, the rehydrated dried beancurd sticks can be kept orderly due to the restriction of the net cage, and the trouble of subsequent arrangement is reduced. The box with a net passes in and out the fermentation vat under box with a net elevating system drive, can make a great amount of raw materials dried bean milk cream rolls simultaneously dip and fish out to shift to the segmenting device through shifting the mechanism, with the help of rehydration device and segmenting device, can obviously improve production efficiency, reduce the manpower configuration, practice thrift the human cost.

Preferably, the net cage lifting mechanism comprises an upright guide rail and a winch, the net cage is slidably connected to the upright guide rail, the upright guide rail is arranged in the soaking pool, and the winch is fixed above the soaking pool and connected with the net cage through a winch rope. After the rehydration is finished, the winch is wound, the net cage is pulled by the winch rope to ascend along the vertical guide rail to move all the raw dried beancurd sticks in each rehydration batch out of the soaking pool at one time, and time and labor are saved compared with manual operation.

Preferably, the net cage assembly comprises a net cage and a net cage supporting plate, the net cage is arranged on the net cage supporting plate, the net cage supporting plate is in transmission connection with a supporting plate driving motor, the supporting plate driving motor is fixed above the net cage supporting plate, and the net cage supporting plate rotates under the driving of the supporting plate driving motor. The raw material bean curd sticks are extruded together, the bean curd sticks in the outer layer area can fully absorb water, and the bean curd sticks in the central area are blocked by the outer layer bean curd sticks and absorb water slowly. The net cage supporting plate can drive the net cage to rotate, so that the raw material dried beancurd sticks in the net cage and water move relatively, water flow impacts the raw material dried beancurd sticks, the raw material dried beancurd sticks in the central area can absorb water fully, and dynamic water absorption ensures that all the raw material dried beancurd sticks can be softened thoroughly.

Preferably, the cutting device comprises a cutting board, a hob and a conveying chain channel, the conveying chain channel comprises a conveying chain and a sliding rail, the cutting board is fixedly connected with the conveying chain in a sliding manner, the conveying chain is connected with a conveying chain motor through a chain wheel in a transmission manner, the cutting board reciprocates on the sliding rail, the hob is rotatably connected to a hob seat, and the hob seat is arranged above the conveying chain channel. And transferring the rehydrated raw dried beancurd sticks to a chopping board, straightening, stacking and fixing the rehydrated raw dried beancurd sticks, starting a conveying chain motor, advancing the chopping board, generating relative motion between the chopping board and a rolling cutter seat, and finishing the cutting of the raw dried beancurd sticks by the rolling cutter when the chopping board meets the rolling cutter seat.

Preferably, the transfer mechanism comprises a mesh grid tipping bucket, the mesh grid tipping bucket is hinged on a tipping bucket seat, the tipping bucket seat is connected on a tipping bucket moving rail in a sliding manner, and the tipping bucket moving rail is positioned between the rehydration device and the sectioning device. The mesh grid tipping bucket shuttles back and forth between the rehydration device and the cutting device, and is used for receiving the rehydrated raw material dried beancurd sticks from the net cage and transferring the rehydrated raw material dried beancurd sticks to the cutting device for cutting.

The invention has the beneficial effects that:

optimizing the process and improving the product quality. The invention reduces the moisture content of the dried beancurd stick product, improves the toughness of the product, better shapes the product, enhances the mellow taste of the product, and adds rich flavor and mouthfeel by marinating and secondary seasoning.

The production efficiency is improved, and the labor cost is reduced. The bean curd stick rehydration and cutting processing line can conveniently and efficiently implement rehydration and cutting procedures, can obviously improve the production efficiency, reduce the manpower configuration and save the manpower cost.

Drawings

FIG. 1 is a schematic structural view of a bean curd stick rehydration and cutting processing line according to the present invention;

FIG. 2 is a schematic view of the bean curd stick rehydration and cutting line in a working state;

FIG. 3 is a schematic structural view of a net cage according to the present invention;

FIG. 4 is a table of process physicochemical detection parameters in the present invention.

In the figure, 1-a soaking pool, 2-a net cage, 3-a vertical guide rail, 4-a winch, 5-a net cage supporting plate, 6-a supporting plate driving motor, 7-a cutting board, 8-a hob, 9-a conveying chain channel, 10-a hob seat, 11-a net grid tipping bucket, 12-a tipping bucket seat, 13-a lifting plate, 14-an upper support, 15-a suspension frame and 16-a portal frame.

Detailed Description

The invention is further illustrated by the following specific embodiments in conjunction with the accompanying drawings.