阅读说明：本技术 一种豆泡的加工工艺方法 (Processing method of bean curd ) 是由 康德云 张京宝 李广军 王西保 于 2021-10-08 设计创作，主要内容包括：本发明公开了一种豆泡的加工工艺方法,包括豆浆制备,熟浆温度控制在92-95℃,豆浆熟浆糖度为7-7.5度,小苏打与熟浆的混合比例为3600:6,通过搅拌将小苏打与生水混合均匀,生水与豆浆混合,生水与熟浆混合后的温度控制在70-72℃,将豆浆表层泡沫舀出。本发明的有益效果是：通过控制点浆温度与豆浆糖度可以保证豆泡的韧性,通过加入小苏打与生水可以使豆泡更好的起泡,还可以通过生水控制豆浆温度,通过破脑可以将豆花中的黄泔水与豆花分离,方便豆花中的黄泔水排出,可以方便后续压榨,减少豆泡含水率,通过低温油炸可以将豆腐坯进行整体升温,防止直接高温油炸外部温度升高外部起泡,内部温度太低无法起泡,通过整体升温在由高温油炸可以使豆泡整体起泡。(The invention discloses a processing method of soybean foam, which comprises the steps of preparing soybean milk, controlling the temperature of cooked soybean milk to be 92-95 ℃, controlling the sugar degree of the cooked soybean milk to be 7-7.5 ℃, controlling the mixing ratio of baking soda to the cooked soybean milk to be 3600:6, uniformly mixing the baking soda and raw water by stirring, mixing the raw water and the soybean milk, controlling the temperature of the mixed raw water and the cooked soybean milk to be 70-72 ℃, and scooping out the foam on the surface layer of the soybean milk. The invention has the beneficial effects that: can guarantee the toughness of bean foam through control point thick liquid temperature and soybean milk sugar degree, can make the better foaming of bean foam through adding baking soda and raw water, can also control the soybean milk temperature through raw water, can separate the yellow swill in the bean curd flower and the bean curd flower through breaking the brain, make things convenient for the yellow swill in the bean curd flower to discharge, can make things convenient for follow-up squeezing, reduce bean foam moisture content, can carry out whole intensification with the bean curd base through low-temperature frying, prevent that direct high temperature fried outside temperature from rising outside and foaming, the too low unable foaming of inside temperature, through whole intensification can make whole foaming of bean foam by high-temperature frying.)

1. A processing method of bean curd puffs is characterized by comprising the following processing steps,

s1, preparing soybean milk, wherein the temperature of the cooked soybean milk is controlled to be 92-95 ℃, and the sugar degree of the cooked soybean milk is 7-7.5 ℃;

s2, discharging the soybean milk, namely preparing raw water, adding baking soda, wherein the mixing ratio of the baking soda to the cooked soybean milk is 3600:6, uniformly mixing the baking soda and the raw water by stirring, mixing the raw water with the soybean milk, inoculating the raw water and then the cooked soybean milk, controlling the temperature of the mixed raw water and cooked soybean milk to be 70-72 ℃, and scooping out the foam on the surface layer of the soybean milk;

s3, curdling, wherein the flow rate of brine is that the broad beans fall down, the soybean milk is stirred during curdling, the flow rate of brine is reduced when the soybean milk is thickened during curdling, the stirring speed is slowed down, and the stirring is continued for 5-10 seconds after curdling is finished;

s4, swelling the soybean milk, standing the soybean milk for 6-7 minutes after the soybean milk is coagulated, breaking the beancurd jelly completely and smashing the beancurd jelly after the soybean milk swelling time is over, and pumping out the yellow swill on the surface after the soybean milk is broken;

s5, blank making, namely putting the tofu pudding into a blank mold, pouring the blank mold once, squeezing the tofu pudding through a pneumatic squeezer for 8-10 minutes, cutting the tofu pudding into small blocks after squeezing, spreading and cooling the tofu pudding after cutting the tofu pudding, and reducing the temperature to below 35 ℃;

s6, frying, namely frying the bean curd at low temperature firstly and then frying at high temperature, controlling the oil temperature at 135 ℃ at 130 ℃ and 150 ℃ at 145 ℃ at 150 ℃, frying at low temperature for 6-8 minutes and frying at high temperature for 5-8 minutes, controlling the total time at 11-16 minutes, cooling by a cooling fan after frying is finished, and controlling the cooling time to be less than 35 ℃ at the temperature of more than or equal to 5 minutes.

2. A process for preparing bean curd puff according to claim 1, wherein the temperature is controlled to 70-72 ℃ during the coagulation and the stirring is carried out from bottom to top.

3. The processing method of the soybean bubbles according to claim 1, wherein the beancurd jelly at the bottom of the cylinder is turned over to the surface of the cylinder thoroughly when the soybean curd jelly is broken, so that the beancurd jelly is completely broken, the soybean curd jelly is left for 1 minute after the soybean curd jelly is broken, the soybean curd jelly falls after the completion of the left standing, and the yellow swill rises and is extracted by an extraction device.

4. The method for processing soybean milk according to claim 1, wherein the soybean milk is filtered by a 120-mesh filter screen.

5. The method for processing bean curd puffs, according to claim 1, wherein the soybean milk is prepared using soft water, and the raw water is soft water.

6. The processing method of the soybean bubbles according to claim 1, wherein the oleic acid value of the soybean bubble frying is less than or equal to 3.0 mg/g.

Technical Field

The invention relates to the technical field of bean curd processing, in particular to a processing method of bean curd.

Background

The bean curd puff is made of bean curd and fried by the bean curd, but the traditional bean curd puff has more water content and incomplete foaming when fried, the taste is seriously influenced, the traditional bean curd puff is fried at one time, the problem of incomplete foaming at the middle part is easily caused in the frying process, and the traditional bean curd puff has low toughness and small elasticity.

Disclosure of Invention

The invention aims to provide a processing method of bean curd puffs, which aims to overcome the defects of the prior art in the background art.

The invention discloses a processing method of bean curd puffs, which comprises the following processing steps,

step 1, preparing soybean milk, wherein the temperature of cooked soybean milk is controlled to be 92-95 ℃, and the sugar degree of the cooked soybean milk is 7-7.5 ℃;

step 2, discharging the soybean milk, namely preparing raw water, adding baking soda, wherein the mixing ratio of the baking soda to the cooked soybean milk is 3600:6, uniformly mixing the baking soda and the raw water by stirring, mixing the raw water with the soybean milk, inoculating the raw water and then the cooked soybean milk, controlling the temperature of the mixed raw water and cooked soybean milk to be 70-72 ℃, and scooping out the foam on the surface layer of the soybean milk;

step 3, curdling, wherein the flow of brine is that the broad beans fall down, the soybean milk is stirred during curdling, the flow of brine is reduced when the soybean milk is thickened during curdling, the stirring speed is slowed down, and the stirring is continued for 5-10 seconds after curdling is finished;

step 4, swelling, namely standing the soybean milk for 6-7 minutes after the soybean milk coagulation is finished, breaking the beancurd jelly completely and smashing the beancurd jelly after the soybean milk swelling time is over, and pumping out the yellow swill on the surface after the soybean milk is broken;

step 5, blank making, namely putting the tofu pudding into a blank mold, pouring the blank mold once, squeezing the tofu pudding by a pneumatic squeezer for 8-10 minutes, cutting the tofu pudding after squeezing, cutting the tofu pudding into small blocks, spreading and cooling the tofu pudding after cutting the tofu pudding, and reducing the temperature to below 35 ℃;

and 6, frying, namely frying the bean curd at low temperature firstly and frying at high temperature, controlling the oil temperature at 135 ℃ at 130 ℃ and 150 ℃ at 145 ℃ at 150 ℃, frying at low temperature for 6-8 minutes and frying at high temperature for 5-8 minutes, controlling the total time to be 11-16 minutes, cooling by a cooling fan after frying is finished, and controlling the cooling time to be less than 35 ℃ after the cooling time is controlled to be more than or equal to 5 minutes.

Preferably, the temperature during the slurry coagulation is controlled to be 70-72 ℃, and the stirring is carried out from the bottom to the upper part during the stirring.

Preferably, the beancurd jelly at the bottom of the tank is turned over to the surface of the tank thoroughly during the jellied breaking, so that the beancurd jelly is completely broken, standing is carried out for 1 minute after the jellied bean curd is broken, the beancurd jelly falls after the standing is finished, and the yellow swill rises and is extracted by an extraction device.

Preferably, the soybean milk is filtered using a 120-mesh sieve.

Preferably, the soybean milk is prepared using soft water, and the raw water is soft water.

Preferably, the oil acid value for soybean soaking and frying is less than or equal to 3.0 mg/g.

The invention has the beneficial effects that:

1. the toughness of the soybean bubbles can be ensured by controlling the curdling temperature and the sugar degree of the soybean milk.

2. The addition of baking soda and raw water can make soybean milk foam more effectively, and the temperature of soybean milk can be controlled by raw water.

3. The soybean milk can be separated from the soybean milk by cracking, so that the soybean milk in the soybean milk can be conveniently discharged, the subsequent squeezing can be conveniently carried out, and the water content of the soybean milk can be reduced.

4. The whole temperature rise can be carried out to the bean curd base through low temperature frying, prevents that direct high temperature frying outside temperature from rising outside and foaming, and the too low unable foaming of inside temperature can make the whole foaming of bean curd bubble through whole intensification by high temperature frying.

Drawings

FIG. 1 is a schematic view of the process of the present invention.

Detailed Description

The following detailed description of embodiments of the invention refers to the accompanying drawings.

The processing method of the bean curd puff provided by the invention comprises the following processing steps,

step 1, preparing soybean milk, wherein the temperature of cooked soybean milk is controlled to be 92-95 ℃, the sugar degree of the cooked soybean milk is 7-7.5 ℃, the phenomenon that the temperature does not reach the standard to influence the curdling effect is prevented, the soybean milk is prevented from being mixed with the soybean milk, and the toughness of the soybean milk can be ensured when the sugar degree is 7-7.5 ℃;

step 2, discharging the soybean milk, namely preparing raw water and adding baking soda, wherein the mixing ratio of the baking soda to the cooked soybean milk is 3600:6, uniformly mixing the baking soda and the raw water by stirring, mixing the raw water with the soybean milk, firstly collecting the raw water and then collecting the cooked soybean milk, controlling the temperature of the mixed raw water and the cooked soybean milk to be 70-72 ℃, scooping out the foam on the surface layer of the soybean milk, wherein the frying foaming effect of the soybean milk can be influenced by the mismatching of the proportion of the water and the soybean milk, the water also has the function of regulating the temperature of the soybean milk, the temperature of the soybean milk can be reduced to 70-72 ℃, the ratio of the raw water to the cooked soybean milk is ensured, the temperature after mixing does not reach the standard, the beancurd jelly after the soybean milk is ignited cannot be precipitated, the yellow swill is not completely discharged, the water content of the soybean milk is squeezed and is not completely squeezed, and the soybean milk can be better foamed when being fried by the baking soda;

step 3, curdling, wherein the flow of brine is that the broad beans fall down, the soybean milk is stirred during curdling, the flow of brine is reduced when the soybean milk is thickened during curdling, the stirring speed is slowed down, the stirring is continued for 5-10 seconds after the curdling is finished, the amount of brine and the stirring time directly influence the curdling effect and the tenderness of the tofu pudding, so that a subsequent blank structure is caused, and the brine and the soybean milk can be better mixed by continuing stirring after the curdling is finished;

step 4, swelling soybean milk, standing the soybean milk for 6-7 minutes after the soybean milk is coagulated, breaking the soybean milk and completely crushing the soybean milk after the soybean milk is coagulated, and pumping out the swill on the surface after the soybean milk is broken, wherein the soybean milk coagulation time is slightly shorter during the soybean milk coagulation, so that the strength and the toughness of the soybean milk can be ensured, the soybean milk blank is thicker, the soybean milk is coagulated in advance, the pouring of a blank mold can be reduced, the soybean milk can be completely crushed, the subsequent soybean milk frying process is facilitated to foam, the swill is cleaned, and the phenomenon of non-uniformity generated in the soybean milk pouring process can be prevented, so that the structure and the water drainage effect of the product are influenced;

step 5, blank making, namely putting the tofu pudding into a blank mold, pouring the blank mold once, squeezing the tofu pudding through a pneumatic squeezer for 8-10 minutes, cutting the tofu pudding after squeezing, cutting the tofu pudding into small blocks, spreading and cooling the tofu pudding after cutting, reducing the temperature to below 35 ℃, shaping and squeezing the tofu pudding through the blank mold, squeezing out water in the tofu pudding through squeezing to prevent the excessive water in the tofu pudding from influencing the frying effect, cutting the tofu pudding into small blocks to facilitate frying, and cooling the tofu pudding to facilitate the frying of the follow-up bean foam;

and 6, frying, namely frying the bean curd bubbles at a low temperature firstly and frying at a high temperature, controlling the oil temperature at 135 ℃ of 130 ℃ and 150 ℃ of 145 ℃ of 150 ℃, frying at the low temperature for 6-8 minutes and frying at the high temperature for 5-8 minutes, controlling the total time at 11-16 minutes, cooling by a cooling fan after frying is finished, controlling the cooling time to be not less than 5 minutes, and reducing the temperature to below 35 ℃, integrally heating the bean curd blank by low-temperature frying to prevent the external temperature from being increased and the external temperature from being foamed directly during high-temperature frying, preventing the internal temperature from being too low and being incapable of being foamed, integrally foaming the bean curd bubbles by high-temperature frying by integral heating, reducing the temperature by a fan after frying, and controlling the cooling time to be more than five minutes to prevent the bean curd bubbles from being reduced too fast.

Preferably, the temperature control is at 70-72 ℃ during curdling, and the stirring is carried out from the bottom to the upper part during stirring, so that the curdling effect can be prevented from being influenced by the substandard temperature, the soybean milk is prevented from being soaked, and the brine and the soybean milk can be fully mixed by fully stirring.

Preferably, when the beancurd jelly is cracked, the beancurd jelly at the bottom of the tank is thoroughly turned to the tank surface, so that the beancurd jelly is completely cracked, standing is carried out for 1 minute after the beancurd jelly is cracked, the beancurd jelly falls after standing, the yellow swill rises and is extracted by extraction equipment, the beancurd jelly at the bottom of the tank can be thoroughly broken by turning to the tank surface, the discharge of the yellow swill can be facilitated, the falling and the sedimentation of the beancurd jelly can be facilitated after standing for one minute, the subsequent extraction of the yellow swill is facilitated, and the moisture content of the beancurd jelly can be reduced by extracting the yellow swill.

Preferably, the soybean milk is filtered by a 120-mesh filter screen, so that the soybean fibers are thoroughly filtered, and the soybean fibers are prevented from causing incomplete soybean foam foaming.

Preferably, the soybean milk is prepared by using soft water, the raw water is soft water, the soft water can improve the yield of the soybean milk and the water-retaining property of the product, the toughness of the product is increased, and the slow coagulation of protein can be prevented, so that the soybean is soaked soft and powerless without elasticity.

Preferably, the oil for frying the soybean bubbles has an acid value of less than or equal to 3.0mg/g, and can prevent the soybean bubbles from generating peculiar smell.

The above description is only a preferred embodiment of the present invention, and it should be noted that, for those skilled in the art, various modifications and substitutions can be made without departing from the technical principle of the present invention, and these modifications and substitutions are considered to be within the protective scope of the present invention.