阅读说明：本技术 一种手磨豆干生产工艺流程 (Production process flow of hand-ground dried bean curd ) 是由 邱旷 王珂 于 2021-09-01 设计创作，主要内容包括：本发明涉及领域,公开了一种手磨豆干生产工艺流程,其包括以下步骤：S1、原料选取；S2、制胚处理；S3、切胚处理；S4、卤制处理；S5、烘烤处理；S6、拌料处理；S7、包装处理；S8、杀菌处理；S9、外包装处理；S10、入库处理。本发明更加入味,口感更好,干净卫生。(The invention relates to the field of production, and discloses a production process flow of hand-ground dried tofu, which comprises the following steps: s1, selecting raw materials; s2, performing embryo preparation treatment; s3, cutting embryos; s4, marinating; s5, baking; s6, mixing; s7, packaging; s8, sterilizing; s9, outer packaging treatment; and S10, warehousing. The invention has better taste and mouthfeel, and is clean and sanitary.)

1. The production process flow of the hand-ground dried tofu is characterized by comprising the following steps:

s1, selecting raw materials: selecting soybean protein powder with high vegetable protein content, wherein the vegetable protein content is higher than 80%;

s2, embryo preparation treatment: injecting auxiliary materials such as protein powder, starch, soybean oil, TG enzyme and the like into ice water, stirring and emulsifying the ice water by a full-automatic high-speed chopper mixer, taking the emulsified ice water out of a pot, automatically entering a tray loading system, loading the emulsified ice water into a constant-temperature cooking furnace, and cooking the ice water for 30 minutes;

s3, embryo cutting treatment: taking out the steamed bean embryo, putting the bean embryo into a cooling tank for cooling, and cutting the cooled bean embryo into bean blocks by using a cutting machine;

s4, marinating: putting the bean blocks into a marinating pot for boiling brine, uniformly stirring, marinating for 90 minutes, putting into a spread cooling and drying machine for dewatering treatment, putting into the marinating pot for deep marinating for the second time, and then inputting into a drying device for drying treatment through draining;

s5, baking treatment: putting the dried bean blocks into a five-layer fresh air circulating system constant-temperature baking machine for baking;

s6, mixing: adding the chili oil and the prepared auxiliary materials into a stirring barrel, uniformly stirring to obtain finished product ingredients, pouring the baked bean blocks into the stirring barrel after stirring, fully stirring with the finished product ingredients to obtain finished dried bean curds, and transferring the finished dried bean curds to an inner packaging workshop by using a transfer basket;

s7, packaging: in the internal packaging workshop, a bag feeding type automatic packaging machine can be used for automatically vacuum packaging the finished dried tofu so that the finished dried tofu is placed in a vacuum bag;

s8, sterilization treatment: pouring the finished dried tofu after vacuum packaging into a high-temperature high-pressure sterilization pot for high-temperature high-pressure sterilization;

s9, outer packaging treatment: cleaning and drying the sterilized finished dried tofu, then packaging by using a carton, and sealing the carton;

s10, warehousing: and (4) the inspector inspects the finished dried bean curd after the external packaging treatment, and warehousing the dried bean curd if the dried bean curd is qualified, and handling warehousing procedures.

2. The production process of hand-ground dried tofu according to claim 1, wherein the ice water in the S2 is 0 ℃ to 3 ℃.

3. The process flow of claim 1, wherein the soy protein powder in S2 is chopped in a chopper for 12 minutes.

4. The process flow of claim 1, wherein the cooking temperature in the cooking oven of S2 is 100 ℃.

5. The process of claim 1, wherein the bean pieces cut by the cutter in the step S3 are required to have a uniform thickness.

6. The process flow of claim 1, wherein the temperature of the brine in the S4 is 65-85 ℃.

7. The production process of hand-ground dried tofu according to claim 1, wherein the baking temperature in S5 is 90-100 ℃.

8. The production process of hand-ground dried tofu according to claim 1, wherein the vacuum time for the bag-type automatic packaging machine in S7 is 30S.

9. The production process flow of the hand-milled dried tofu according to claim 1, wherein the sterilization temperature in the high-temperature high-pressure sterilizer is 115 ℃ and the sterilization time is 35 min.

10. The hand-milled dried tofu production process of claim 1, wherein the vacuum bag in S7 is printed with ingredient tables and production date.

Technical Field

The invention relates to the technical field of hand-ground dried tofu production, in particular to a production process flow of hand-ground dried tofu.

Background

Dried bean curd, one of the traditional Chinese bean products, is a reprocessed product of bean curd. Salty, fragrant and tasty, tough in hard middle and can not be damaged after being stored for a long time, and is a delicious food in all Chinese major vegetable lines. The dried bean curd is rich in nutrition, contains a large amount of protein, fat and carbohydrate, and also contains various minerals required by human bodies such as calcium, phosphorus, iron and the like. The dried bean curd is added with seasonings such as salt, fennel, pepper, aniseed, dried ginger and the like in the preparation process, is fragrant and fresh, is not tired of being eaten for a long time, and is known as 'vegetarian ham'. When the existing dried tofu is manufactured, the manufacturing process is complex and long in period, the single forming process needs 12 hours of forming time, an oversized constant-temperature refrigeration house is needed for storage, the energy consumption is high, the occupied space is large, personnel can easily produce occupational diseases when working in a low-temperature environment for a long time, high-protein products are exposed outside for a long time and are easy to deteriorate, change powder, have poor taste, are not tasty, are simple to package and are not sanitary, and further, the production process flow of the hand-ground dried tofu is provided.

Disclosure of Invention

The invention provides a production process flow of hand-ground dried tofu, which solves the problems in the background technology.

In order to achieve the purpose, the invention adopts the following technical scheme:

a production process flow of hand-ground dried tofu comprises the following steps:

s1, selecting raw materials: selecting soybean protein powder with high vegetable protein content, wherein the vegetable protein content is higher than 80%;

s2, embryo preparation treatment: injecting auxiliary materials such as protein powder, starch, soybean oil, TG enzyme and the like into ice water, stirring and emulsifying the ice water by a full-automatic high-speed chopper mixer, taking the emulsified ice water out of a pot, automatically entering a tray loading system, loading the emulsified ice water into a constant-temperature cooking furnace, and cooking the ice water for 30 minutes;

s3, embryo cutting treatment: taking out the steamed bean embryo, putting the bean embryo into a cooling tank for cooling, and cutting the cooled bean embryo into bean blocks by using a cutting machine;

s4, marinating: putting the bean blocks into a marinating pot for boiling brine, uniformly stirring, marinating for 90 minutes, putting into a spread cooling and drying machine for dewatering treatment, putting into the marinating pot for deep marinating for the second time, and then inputting into a drying device for drying treatment through draining;

s5, baking treatment: putting the dried bean blocks into a baking machine for baking;

s6, mixing: adding the chili oil and the prepared auxiliary materials into a stirring barrel, uniformly stirring to obtain finished product ingredients, pouring the baked bean blocks into the stirring barrel after stirring, fully stirring the bean blocks and the finished product ingredients to obtain finished dried bean curds, and transferring the finished dried bean curds to an inner packaging workshop by using a transfer basket;

s7, packaging: in the internal packaging workshop, a bag feeding type automatic packaging machine can be used for automatically vacuum packaging the finished dried tofu so that the finished dried tofu is placed in a vacuum bag;

s8, sterilization treatment: pouring the finished dried tofu after vacuum packaging into a high-temperature high-pressure sterilization pot for high-temperature high-pressure sterilization;

s9, outer packaging treatment: cleaning and drying the sterilized finished dried tofu, then packaging by using a carton, and sealing the carton;

s10, warehousing: and (4) the inspector inspects the finished dried bean curd after the external packaging treatment, and warehousing the dried bean curd if the dried bean curd is qualified, and handling warehousing procedures.

Preferably, the ice water in S2 is 0 ℃ to 3 ℃.

Preferably, the soybean protein powder in the S2 is placed in a chopper mixer for chopping for 12 minutes.

Preferably, the cooking temperature in the cooking oven in the S2 is 100 ℃.

Preferably, the bean pieces cut by the cutter in the S3 are required to be uniform in thickness.

Preferably, the temperature of the brine in the S4 is 65-85 ℃.

Preferably, the baking temperature in S5 is 90-100 ℃.

Preferably, in S7, the vacuum pumping time for the bag type automatic packaging machine is 30S.

Preferably, the sterilization temperature in the high-temperature high-pressure sterilization pot is 115 ℃, and the sterilization time is 35 min.

Preferably, in S7, a recipe and a production date are printed outside the vacuum bag.

The invention has the beneficial effects that: according to the invention, soybeans with full particles, bright color and uniform size are selected as raw materials, and the prepared dried tofu has better taste through roasting treatment; through marinating and stirring, the prepared dried tofu is more tasty and delicious; the vacuum packaging and sterilization treatment are carried out on the dried tofu, so that the sanitation and safety of the dried tofu are improved. The invention has better taste and mouthfeel, and is clean and sanitary.

Detailed Description

The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments.

Example 1

A production process flow of hand-ground dried tofu comprises the following steps:

s1, selecting raw materials: selecting soybean protein powder with high vegetable protein content, wherein the vegetable protein content is higher than 80%;

s2, embryo preparation treatment: adding auxiliary materials such as protein powder, starch, soybean oil, TG enzyme and the like into ice water at 0 ℃ and stirring and emulsifying the ice water by a full-automatic high-speed cutting and stirring machine, wherein the cutting and stirring time is 12 minutes, taking the emulsified ice water out of a pot, automatically entering a tray filling system, filling the emulsified ice water into a constant-temperature cooking furnace for cooking for 30 minutes, and the cooking temperature is 100 ℃.

S3, embryo cutting treatment: taking out the steamed bean embryo, putting the bean embryo into a cooling tank for cooling, and cutting the cooled bean embryo into bean blocks by using a cutting machine;

s4, marinating: putting the bean blocks into a marinating pot for boiling brine, uniformly stirring, marinating for 90 minutes, putting into a spread cooling and drying machine for dewatering treatment, putting into the marinating pot for deep marinating for the second time, and then inputting into a drying device for drying treatment through draining;

s5, baking treatment: putting the dried bean blocks into a baking machine for baking at the baking temperature of 90 ℃;

s6, mixing: adding the chili oil and the prepared auxiliary materials into a stirring barrel, uniformly stirring to obtain finished product ingredients, pouring the baked bean blocks into the stirring barrel after stirring, fully stirring the bean blocks and the finished product ingredients to obtain finished dried bean curds, and transferring the finished dried bean curds to an inner packaging workshop by using a transfer basket;

s7, packaging: in the internal packaging workshop, a bag feeding type automatic packaging machine can be used for automatically vacuum packaging the finished dried tofu, the vacuumizing time of the bag feeding type automatic packaging machine is 30s, the finished dried tofu is placed in a vacuum bag, and a batching table and a production date are printed outside the vacuum bag;

s8, sterilization treatment: pouring the vacuum-packaged finished dried tofu into a high-temperature high-pressure sterilization pot for high-temperature high-pressure sterilization, wherein the sterilization temperature in the high-temperature high-pressure sterilization pot is 115 ℃, and the sterilization time is 35 min;

s9, outer packaging treatment: cleaning and drying the sterilized finished dried tofu, then packaging by using a carton, and sealing the carton;

s10, warehousing: and (4) the inspector inspects the finished dried bean curd after the external packaging treatment, and warehousing the dried bean curd if the dried bean curd is qualified, and handling warehousing procedures.

Example 2

A production process flow of hand-ground dried tofu comprises the following steps:

s1, selecting raw materials: selecting soybean protein powder with high vegetable protein content, wherein the vegetable protein content is higher than 80%;

s2, embryo preparation treatment: and (2) injecting auxiliary materials such as protein powder, starch, soybean oil, TG enzyme and the like into ice water at the temperature of 2 ℃, stirring and emulsifying the ice water by a full-automatic high-speed cutting and stirring machine, wherein the cutting and stirring time is 12 minutes, the ice water is taken out of a pot after emulsification and automatically enters a tray filling system, and the tray filling system is placed into a constant-temperature cooking furnace for cooking for 30 minutes at the cooking temperature of 100 ℃.

S3, embryo cutting treatment: taking out the steamed bean embryo, putting the bean embryo into a cooling tank for cooling, and cutting the cooled bean embryo into bean blocks by using a cutting machine;

s4, marinating: putting the bean blocks into a marinating pot for boiling brine, uniformly stirring, marinating for 90 minutes, putting into a spread cooling and drying machine for dewatering treatment, putting into the marinating pot for deep marinating for the second time, and then inputting into a drying device for drying treatment through draining;

s5, baking treatment: putting the dried bean blocks into a baking machine for baking at the baking temperature of 95 ℃;

s6, mixing: adding the chili oil and the prepared auxiliary materials into a stirring barrel, uniformly stirring to obtain finished product ingredients, pouring the baked bean blocks into the stirring barrel after stirring, fully stirring the bean blocks and the finished product ingredients to obtain finished dried bean curds, and transferring the finished dried bean curds to an inner packaging workshop by using a transfer basket;

s7, packaging: in the internal packaging workshop, a bag feeding type automatic packaging machine can be used for automatically vacuum packaging the finished dried tofu, the vacuumizing time of the bag feeding type automatic packaging machine is 30s, the finished dried tofu is placed in a vacuum bag, and a batching table and a production date are printed outside the vacuum bag;

s8, sterilization treatment: pouring the vacuum-packaged finished dried tofu into a high-temperature high-pressure sterilization pot for high-temperature high-pressure sterilization, wherein the sterilization temperature in the high-temperature high-pressure sterilization pot is 115 ℃, and the sterilization time is 35 min;

s9, outer packaging treatment: cleaning and drying the sterilized finished dried tofu, then packaging by using a carton, and sealing the carton;

s10, warehousing: and (4) the inspector inspects the finished dried bean curd after the external packaging treatment, and warehousing the dried bean curd if the dried bean curd is qualified, and handling warehousing procedures.

Example 3

A production process flow of hand-ground dried tofu comprises the following steps:

s1, selecting raw materials: selecting soybean protein powder with high vegetable protein content, wherein the vegetable protein content is higher than 80%;

s2, embryo preparation treatment: and (2) injecting auxiliary materials such as protein powder, starch, soybean oil, TG enzyme and the like into ice water at the temperature of 3 ℃, stirring and emulsifying the ice water by a full-automatic high-speed cutting and stirring machine, wherein the cutting and stirring time is 12 minutes, the ice water is taken out of a pot after emulsification and automatically enters a tray filling system, and the tray filling system is placed into a constant-temperature cooking furnace for cooking for 30 minutes at the cooking temperature of 100 ℃.

S3, embryo cutting treatment: taking out the steamed bean embryo, putting the bean embryo into a cooling tank for cooling, and cutting the cooled bean embryo into bean blocks by using a cutting machine;

s4, marinating: putting the bean blocks into a marinating pot for boiling brine, uniformly stirring, marinating for 90 minutes, putting into a spread cooling and drying machine for dewatering treatment, putting into the marinating pot for deep marinating for the second time, and then inputting into a drying device for drying treatment through draining;

s5, baking treatment: putting the dried bean blocks into a baking machine for baking at the baking temperature of 100 ℃;

s6, mixing: adding the chili oil and the prepared auxiliary materials into a stirring barrel, uniformly stirring to obtain finished product ingredients, pouring the baked bean blocks into the stirring barrel after stirring, fully stirring the bean blocks and the finished product ingredients to obtain finished dried bean curds, and transferring the finished dried bean curds to an inner packaging workshop by using a transfer basket;

s7, packaging: in the internal packaging workshop, a bag feeding type automatic packaging machine can be used for automatically vacuum packaging the finished dried tofu, the vacuumizing time of the bag feeding type automatic packaging machine is 30s, the finished dried tofu is placed in a vacuum bag, and a batching table and a production date are printed outside the vacuum bag;

s8, sterilization treatment: pouring the vacuum-packaged finished dried tofu into a high-temperature high-pressure sterilization pot for high-temperature high-pressure sterilization, wherein the sterilization temperature in the high-temperature high-pressure sterilization pot is 115 ℃, and the sterilization time is 35 min;

s9, outer packaging treatment: cleaning and drying the sterilized finished dried tofu, then packaging by using a carton, and sealing the carton;

s10, warehousing: and (4) the inspector inspects the finished dried bean curd after the external packaging treatment, and warehousing the dried bean curd if the dried bean curd is qualified, and handling warehousing procedures.

The above description is only for the preferred embodiment of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art should be considered to be within the technical scope of the present invention, and the technical solutions and the inventive concepts thereof according to the present invention should be equivalent or changed within the scope of the present invention.