阅读说明：本技术 一种香干及缩短其卤制时间的制作方法 (Smoked bean curd and preparation method for shortening marinating time of smoked bean curd ) 是由 郭顺堂 张�雄 胡红柯 李玥 艾颖超 徐婧婷 于 2021-07-23 设计创作，主要内容包括：本发明公开了一种香干及缩短其卤制时间的制作方法。它包括如下步骤：1)将大豆在水中浸泡、打浆,加入消泡剂静置,得到豆糊；2)将所述豆糊进行煮制,煮熟后过滤除渣,得到熟豆浆；3)对所述熟浆冷却后进行点浆,凝固,得到豆脑；4)对所述豆腐脑进行初步压榨,排出大部分乳清并成型；5)将步骤4)中已成型的所述压榨成型后的豆腐脑进行载压卤制、晾干,即得到香干；或将步骤4)中所述成型豆腐脑进行二次压榨成白豆干,然后进行所述载压卤制、晾干,即得到香干。本发明在卤制进行分阶段载压卤制,以缩短卤制时间,制备的香干口感Q弹、滋味浓郁饱满。(The invention discloses a smoked bean curd and a preparation method for shortening the marinating time of the smoked bean curd. It comprises the following steps: 1) soaking soybean in water, pulping, adding defoaming agent, and standing to obtain bean paste; 2) cooking the bean paste, filtering and removing slag after cooking to obtain cooked soybean milk; 3) cooling the cooked slurry, curdling, and solidifying to obtain the uncongealed tofu; 4) primarily squeezing the uncongealed beancurd, discharging most whey and forming; 5) carrying out pressure-loading marinating and air drying on the pressed and molded uncongealed beancurd molded in the step 4) to obtain smoked bean curd; or performing secondary pressing on the formed uncongealed beancurd in the step 4) to obtain dried white bean curd, and then performing pressure-loading marinating and air drying to obtain the smoked bean curd. The invention carries out pressing marinating in stages to shorten the marinating time, and the prepared smoked bean curd has Q-shaped mouthfeel and rich and full taste.)

1. A method for making smoked bean curd comprises the following steps:

1) soaking soybean in water, pulping, adding defoaming agent, and standing to obtain bean paste;

2) cooking the bean paste, filtering and removing slag after cooking to obtain cooked soybean milk;

3) cooling the cooked slurry, curdling, and solidifying to obtain the uncongealed tofu;

4) primarily squeezing the uncongealed beancurd, discharging most whey and forming;

5) carrying out pressure-loading marinating on the beancurd jelly molded in the step 4), and airing to obtain smoked bean curd;

or performing secondary pressing on the formed uncongealed beancurd in the step 4) to obtain dried white bean curd, and then performing pressure-loading marinating and air drying to obtain the smoked bean curd.

2. The method of claim 1, wherein: the mass ratio of the soybeans to the water is 1: 6-9.

3. The method according to claim 1 or 2, characterized in that: the defoaming agent can be at least one selected from the group consisting of monoglycerol stearate, diglycerol stearate, calcium carbonate, silicone emulsion and phospholipid.

4. A method according to claims 1-3, characterized in that: and 3) cooling the cooked slurry at 80-85 ℃.

5. The method according to claims 1-4, characterized in that: the temperature of the pressure-carrying marinating is 75-85 ℃.

6. The method according to claims 1-5, characterized in that: the pressure-bearing marinating process comprises the following steps: the first stage is a repeated dynamic transformation process of pressurizing to 0.001-0.2 Mpa under 0Mpa, then releasing pressure to 0Mpa from 0.001-0.2 Mpa, and marinating for 10-20 min; the second stage is a repeated dynamic transformation process of pressurizing to 0.004 Mpa-0.4 Mpa from 0.004Mpa to 0.4Mpa, and then releasing the pressure to 0Mpa from 0.004 Mpa-0.4 Mpa, and the marinating is carried out for 10-20 min.

7. The method according to any one of claims 1-6, wherein: the pressure-bearing marinating process comprises the following steps: the first stage is a repeated dynamic pressure transformation process of pressurizing to 1.0-15.0 Kpa from 0Kpa and then releasing pressure to 0Kpa from 1.0-15.0 Kpa, and the process is marinated for 10-20 min; the second stage is a repeated dynamic pressure transformation process of pressurizing to 4.0 Kpa-30.0 Kpa from 0Kpa, then releasing pressure to 0Kpa from 4.0 Kpa-30.0 Kpa, and marinating for 15-25 min.

8. The method according to claim 6 or 7, characterized in that: and the dynamic pressure changing frequency of the pressurization and the pressure release in the two stages in the pressure-carrying marinating process is 20-40 times/10 min.

9. The method according to any one of claims 1-8, wherein: the marinade is prepared from the following raw materials in percentage by mass:

the mass ratio of the water, the soy sauce, the edible salt, the white granulated sugar and the thirteen spices is 200: 16: 3: 2: 1.

10. The smoked sheet prepared by the method of any one of claims 1 to 9.

Technical Field

The invention relates to a smoked bean curd and a preparation method for shortening the marinating time of the smoked bean curd, and belongs to the field of food processing.

Background

The traditional smoked bean curd is a product obtained by soaking soybeans, grinding the soybeans into thick liquid, boiling the thick liquid, performing marinating and squeezing to prepare a white blank of the dried bean curd, and performing secondary marinating, seasoning and other processes on the white blank. The smoked bean curd is high in nutritive value, the taste and the unique flavor of the Q bomb are deeply favored by people, and the Q bomb is widely used as a cooking raw material and leisure food.

The dried tofu is squeezed to form a compact structure inside, and the marinade can permeate into the dried tofu only by repeatedly marinating and boiling for a long time in the marinade. The marinating mode not only causes the dried tofu to be hardened and has poor taste, but also causes the propagation of microorganisms and causes the microbial pollution when the dried tofu with high protein content is soaked in a marinating liquid water environment for a long time, and more importantly, the energy and time consumption of the long-time marinating link are high, the continuous production of the dried tofu cannot be realized, and the production efficiency of enterprises is limited. At present, the vacuum pulse marinating can also accelerate the penetration of marinade, but the equipment requirement is high, the marinating time has a large compression space, and the production efficiency still needs to be further improved.

Therefore, the long-time and repeated marinating of the dried tofu is a problem which is not solved in the bean product industry, and a preparation method which can greatly shorten the marinating time of the dried tofu is needed, can improve the production efficiency, can ensure the good quality of the food, and can realize continuous industrial production.

Disclosure of Invention

The invention aims to provide a smoked bean curd and a preparation method thereof for shortening the marinating time.

The method comprises the working procedures of soaking and pulping the soybeans, adding a defoaming agent, standing, boiling, filtering and deslagging, curdling, squeezing, marinating, airing, packaging and the like; wherein the marinating is carried out in constant-temperature marinating juice by stages to shorten the marinating time.

The invention provides a method for preparing smoked bean curd capable of shortening marinating time, which comprises the following steps:

1) soaking soybean in water, pulping, adding defoaming agent, and standing to obtain bean paste;

2) cooking the bean paste, filtering and removing slag after cooking to obtain cooked soybean milk;

3) cooling the cooked slurry, curdling, and solidifying to obtain the uncongealed tofu;

4) primarily squeezing the uncongealed beancurd, discharging most whey and forming;

5) carrying out pressure-loading marinating and air drying on the pressed and molded uncongealed beancurd molded in the step 4) to obtain smoked bean curd;

or performing secondary pressing on the formed uncongealed beancurd in the step 4) to obtain dried white bean curd, and then performing pressure-loading marinating and air drying to obtain the smoked bean curd.

In the above method, the mass ratio of the soybean to the water may be 1: 6-9, specifically 1: 8.

In the above method, the defoaming agent may be at least one selected from the group consisting of monoglyceryl stearate, diglycerol stearate, calcium carbonate, silicone emulsion and phospholipid.

In the method, the cooked slurry in the step 3) is cooled to a temperature of 80-85 ℃, specifically 80 ℃.

In the steps 1) to 5) of the method, the operation conditions of soaking, pulping, standing, boiling, deslagging, curdling, primary squeezing and secondary squeezing can be carried out according to various conventional methods well known to the skilled person.

In the method, the temperature of the pressure-loading marinating can be 75-85 ℃.

In the above method, the pressure-loaded marinating process is as follows: the first stage is a repeated dynamic transformation process of pressurizing to 0.001-0.2 Mpa under 0Mpa, then releasing pressure to 0Mpa from 0.001-0.2 Mpa, and marinating for 10-20 min; the second stage is a repeated dynamic transformation process of pressurizing to 0.004 Mpa-0.4 Mpa from 0.004Mpa to 0.4Mpa, and then releasing the pressure to 0Mpa from 0.004 Mpa-0.4 Mpa, and the marinating is carried out for 15-25 min.

In the above method, the pressure-loaded marinating process may specifically be as follows: the first stage is a repeated dynamic pressure transformation process of pressurizing to 1.0-15.0 Kpa from 0Kpa and then releasing pressure to 0Kpa from 1.0-15.0 Kpa, and the process is marinated for 10-20 min; the second stage is a repeated dynamic pressure transformation process of pressurizing to 4.0 Kpa-30.0 Kpa from 0Kpa, then releasing pressure to 0Kpa from 4.0 Kpa-30.0 Kpa, and marinating for 15-25 min.

In the present invention, the pressure-loaded marinating process may be more specifically as follows 1) to 3):

1) the first stage is a repeated dynamic pressure transformation process of pressurizing to 2.0Kpa from 0Kpa and then releasing pressure from 2.0Kpa to 0Kpa, and the process is marinated for 20 min; the second stage is a repeated dynamic pressure transformation process of pressurizing to 4.0Kpa from 0Kpa and then releasing pressure to 0Kpa from 4.0Kpa, and the process is marinated for 20 min;

2) the first stage is a repeated dynamic pressure transformation process of pressurizing to 0.01Mpa from 0Kpa, then releasing pressure to 0Kpa from 0.01Mpa, and marinating for 20 min; the second stage is a repeated dynamic pressure transformation process of pressurizing to 0.02Mpa from 0Kpa, then releasing pressure to 0Kpa from 0.02Mpa, and marinating for 20 min;

3) the first stage is a repeated dynamic pressure transformation process of pressurizing to 2.0 Kpa-0.01 Mpa from 0Kpa, then releasing pressure to 0Kpa from 2.0 Kpa-0.01 Mpa, and marinating for 20 min; the second stage is a repeated dynamic pressure transformation process of pressurizing to 4.0 Kpa-0.02 Mpa from 0Kpa, then releasing pressure to 0Kpa from 4.0 Kpa-0.02 Mpa, and marinating for 20 min.

In the method, the dynamic pressure changing frequency of the pressurization and the pressure release in the two stages in the pressure-loading marinating process can be 20-40 times/10 min, specifically 20 times/10 min, 20-25 times/10 min, 20-30 times/10 min or 20-35 times/10 min.

In the method, the marinating is carried out in marinade prepared from the following raw materials in percentage by mass: the mass ratio of the water, the soy sauce, the edible salt, the white granulated sugar and the thirteen spices can be 200: 16: 3: 2: 1.

The invention also provides the smoked bean curd prepared by the method.

The invention has the following advantages:

1. the links of squeezing and marinating airing in the traditional smoked bean curd process are partially combined, the process is simplified, and the investment of industrial equipment and working hours is reduced.

2. The invention fully utilizes the pressure marinating of the smoked bean curd in the hot marinating environment to ensure that the marinating can be accelerated to enter the compact smoked bean curd, thereby obtaining the smoked bean curd quickly.

3. Compared with the traditional process, the method only uses one-time marinating, and the marinating time is shortened to 30-40 min from 2-7 hours of the traditional process, so that the production can be realized.

4. The smoked bean curd produced by the method has Q elasticity and rich and full taste, and avoids the problems of hardening and mouthfeel slagging of the smoked bean curd due to repeated stewing.

Drawings

FIG. 1 is a surface view of a smoked sheet obtained in example 1 and a comparative example; in FIG. 1, A is example 1, B is comparative example 1, and C is comparative example 2;

FIG. 2 is a cross-sectional view of a stick obtained in example 1 in comparison with a comparative example; in FIG. 2, A is example 1, B is comparative example 1, and C is comparative example 2.

Detailed Description

The experimental procedures used in the following examples are all conventional procedures unless otherwise specified.

Materials, reagents and the like used in the following examples are commercially available unless otherwise specified.

Examples 1,

Soaking semen glycines completely, grinding into slurry according to a mass ratio of 1:8, adding defoaming agent (monoglyceride stearate), standing for 5min to obtain bean paste, decocting at 108 deg.C for 8min, removing residues, and filtering to obtain cooked slurry with solid content of 8%. Cooling the soybean milk, adding a magnesium chloride solution with the mass fraction of 1.5% and the total mass of the soybean milk when the central temperature reaches 80 ℃, solidifying, keeping the temperature at 80 ℃ for 15min, crushing the soybean milk, putting the soybean milk into a squeezing die, carrying out primary squeezing and light-pressure forming for 10min, carrying out secondary squeezing and heavy-pressure forming until the thickness of the dried tofu is kept at 10-15 mm, and squeezing for 1 h; pressing and molding, and then marinating in hot marinating liquid at 80 ℃, wherein the marinating mode is as follows: the marinating process is carried out in an environment of marinating juice at a constant temperature of 80 ℃ (the marinating juice is prepared from water, soy sauce, edible salt, white granulated sugar and thirteen spices in a mass ratio of 200: 16: 3: 2: 1); the marinating process is divided into two pressure-carrying marinating stages with different pressures, wherein the first stage is 2Kpa dynamic pressure-changing (0 Kpa-2 Kpa-0 Kpa, namely pressurization and pressure release) marinating for 20min, and the second stage is 4Kpa dynamic pressure-changing (0 Kpa-4 Kpa-0 Kpa, namely pressurization and pressure release) marinating for 20 min; the frequency of the marinating pressure loading in the two stages is 10s of applied pressure and 20s of released pressure, and the operation is repeated;

and (4) after marinating is finished, airing to obtain the smoked bean curd.

As shown in fig. 1 a, the section marinating color of the smoked bean curd obtained in example 1 is uniform and deep, and the surface marinating coloring effect is good and the color is deep.

Examples 2,

The method is the same as the method in the embodiment 1 of the invention, and is different from the following steps: the marinating process is divided into two pressure-carrying marinating stages, wherein the first stage is 0.01Mpa dynamic transformation (0 Mpa-0.01 Mpa-0 Mpa, namely pressurization and pressure release) marinating for 10min, and the second stage is 0.02Mpa dynamic transformation (0 Mpa-0.02 Mpa, namely pressurization and pressure release) marinating for 20 min; the frequency of the marinating pressure loading in the two stages is 10s of applied pressure and 20s of released pressure, and the operation is repeated;

and (4) after marinating is finished, airing to obtain the smoked bean curd.

The smoked color of the smoked section that embodiment 2 obtained is even and darker, and surface marinating is colored effectually, and the colour is dark.

Comparative examples 1,

The difference between the preparation method for the smoked bean curd and the preparation method for shortening the marinating time of the smoked bean curd and the embodiment is as follows: pressing, molding, marinating in 80 deg.C hot marinating liquid under normal pressure for 2 hr, and air drying to obtain smoked bean curd.

As shown in fig. 1B, the section of the smoked sheet obtained in comparative example 1 was marinated in a dark color, and the surface marinating coloring effect was good, but the surface appeared porous due to the long-time marinating.

Comparative examples 2,

The difference between the preparation method of the smoked bean curd and the preparation method of the smoked bean curd for shortening the marinating time of the smoked bean curd and the embodiment 1 of the invention is that: squeezing, molding, marinating in 80 deg.C hot marinating liquid under normal pressure for 40min, and air drying to obtain smoked bean curd.

As shown in fig. 1C, after ordinary marinating for 40min, the surface color and the cross-section color of the smoked bean curd are light, and the marinating effect is not achieved.

The following are measurements for measuring the ion conductivity and texture (hardness, elasticity, chewiness, tackiness) of the impregnated interior of the smoked sheet obtained in example 1 and comparative example 1;

1. hardness, elasticity, gumminess, chewiness measurements:

the smoked dry textures obtained in the examples and comparative examples were measured in two compression experiments using a texture analyzer TA-XI2i under the conditions of a probe model TA3/100, a pre-measurement speed of 0.5mm/s, a test speed of 0.5mm/s, a post-measurement speed of 0.5mm/s, and a pressing distance of 40%.

2. And (3) conductivity measurement:

in the marinating process, ions in the marinating liquid penetrate into the interior of the smoked bean curd, the ion content in the interior of the smoked bean curd is different when the smoked bean curd is marinated to different degrees, and the prepared suspension liquid can generate different conductivity effects, so that the marinating degree is represented by a method for measuring the conductivity.

Layering the smoked bean curd samples:

sampling, filling each sample (about 3g) into a centrifugal tube, and adding a sample with the mass ratio of 1: 3, a suspension was prepared using a disperser, and the effect of conductivity by internal ions of the smoked sheets obtained in example 1 and comparative examples 1 and 2 was measured using a conductivity meter.

Table 1 comparison of the texture of the cured fragrance obtained in example 1 with that obtained in comparative example 1

Table 2 comparison of the conductivity of the dried meat obtained in example 1 with that of comparative examples 1 and 2

In table 1, it can be seen that the hardness of the white smoked bean curd increases after marinating, compared with the quality and structure characteristics of the smoked bean curd obtained in example 1 and comparative example 1, but the hardness of the smoked bean curd obtained in example 1 of the present invention is significantly increased, the hardness is reduced from 2014.8g to 1659.5g, and the elasticity is increased from 2.91mm to 3.50mm, compared with the conventional process comparative example 1. According to the fact that the different conductivity of the smoked sheets obtained by the embodiment 1 and the comparative examples 1 and 2 in the table 2 reflects that the smoked sheets show different marinating effects due to different marinating modes, the conductivity obtained by the embodiment 1 is approximately equal to that of the comparative example 1, the smoked sheets obtained by the comparative example 2 are equally marinated for 40min, and the marinating time is obviously different from that of the smoked sheets obtained by the embodiment 1 and marinating for 40min under the pressure, so that the marinating time is shortened under the condition that the same marinating effect is achieved.

The embodiment 2 and the embodiment 1 carry out pressure-loading marinating under different dynamic pressure changing processes, the effect of the embodiment 2 is similar to that of the embodiment 1, under the condition that the pressure does not damage the dried flavor, the same marinating effect can be achieved, and the marinating time is shortened.

In conclusion, the experimental results show that the invention can shorten the marinating time of the smoked bean curd and reduce the energy consumption while maintaining and improving the quality of the traditional smoked bean curd to a greater extent.

Finally, it should be noted that: the above embodiments are only used to illustrate the technical solution of the present invention, and not to limit the same; while the invention has been described in detail and with reference to the foregoing embodiments, it will be understood by those skilled in the art that: the technical solutions described in the foregoing embodiments may still be modified, or some or all of the technical features may be equivalently replaced; the modifications and substitutions do not make the essence of the corresponding technical solution depart from the technical solution of the embodiments of the present invention, and the technical solution is covered by the claims and the specification of the present invention, and is included in the protection scope of the present invention.