阅读说明：本技术 一种鲜腐竹的加工工艺方法 (Processing method of fresh dried beancurd sticks ) 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：本发明公开了一种鲜腐竹的加工工艺方法,包括原料准备、大豆清洗、大豆浸泡、二次清洗、磨浆、过滤、煮浆、二次过滤、腐竹成型、腐竹烘干、腐竹切割和腐竹速冻。本发明的有益效果是：通过控制腐竹的强度、湿度和速冻可以将腐竹制成鲜腐竹,可以减小鲜腐竹在制作过程中的破损率,通过多次过滤可以减少腐竹内豆渣的含量,保证腐竹使用口感,并且减少豆渣的含量还可以增加腐竹的强度,防止腐竹产生断裂破损,通过控温持续加热可以减少脲酶残留,通过控制豆浆的糖度可以保证腐竹的韧性与强度,增加鲜腐竹的制成率。(The invention discloses a processing method of fresh dried beancurd sticks, which comprises the steps of raw material preparation, soybean cleaning, soybean soaking, secondary cleaning, pulping, filtering, pulp boiling, secondary filtering, dried beancurd stick forming, dried beancurd sticks drying, dried beancurd stick cutting and dried beancurd stick quick freezing. The invention has the beneficial effects that: intensity through control dried bean, humidity and quick-freeze can make fresh dried bean with dried bean, can reduce the breakage rate of fresh dried bean in the manufacture process, can reduce the content of bean dregs in the dried bean through filtering many times, guarantee that the dried bean uses the taste, and the content that reduces the bean dregs can also increase the intensity of dried bean, prevent that the dried bean from producing the fracture damage, can reduce urease through accuse temperature continuous heating and remain, toughness and the intensity of dried bean can be guaranteed to the sugar degree through control soybean milk, increase the rate of making of fresh dried bean.)

1. A processing method of fresh dried beancurd sticks is characterized by comprising the following processing steps:

s1, selecting soybean raw materials, selecting qualified soybeans with soybean moisture less than or equal to 13% and soybean protein more than or equal to 40%;

s2, screening soybeans through a screen, winnowing the screened soybeans, adding the soybeans into a winnowing machine, wherein the wind power of the winnowing machine is smaller than that for driving the soybeans to rise, after winnowing, bean pumping is carried out through a vacuum machine, and the soybeans are conveyed into a cleaning pool through the vacuum machine;

s3, rolling and cleaning the soybeans in the cleaning pool for 2-5 minutes by using compressed air, pushing the soybeans to roll and clean twice by the bottom of the compressed air, discharging soybean milk cleaning water after cleaning, and putting the soybeans in the soybean soaking pool after cleaning, wherein the soybean milk cleaning water level is over the soybeans during cleaning;

s4, after washing, putting the soybeans into clean water for formal soaking, discharging soaking water with high acidity after soaking, adding clean water again for washing and putting the soybeans, naturally flowing the soybeans to a filter sieve during putting the soybeans, and putting the soybeans on the filter sieve into a soybean milk grinder;

s5, grinding the soaked soybeans by a soybean milk grinder for three times, controlling the sugar degree of the soybean milk to be 7-7.5 ℃ by controlling the adding amount of clear water, and filtering the ground soybean milk for the first time, wherein the specification of a filter screen is 100 meshes;

s6, adding the raw pulp into a steam boiling barrel to be boiled, wherein the temperature of the boiling steam is 106 +/-5 ℃;

s7, after cooking, secondary filtering is carried out through a pulp screen, and the specification of a filter screen is 100 meshes;

s8, adding the filtered cooked soybean milk into the bean curd stick pot for reheating, and cooling and skinning by natural wind to form the bean curd sticks.

S9, feeding the formed dried beancurd sticks into a drying channel through a conveyor, starting the dryer to dry the dried beancurd sticks, and controlling the moisture of the dried beancurd sticks to be 52-55%.

S10, cutting the dried bean curd sticks in sections;

s11, carrying out quick freezing on the cut dried beancurd sticks at the temperature of 35 ℃ below zero through a quick freezing tunnel to finish the preparation of the fresh dried beancurd sticks.

2. The processing method of fresh dried beancurd stick according to claim 1, wherein the soybean soaking time is determined according to the water temperature of clean water, the soybean soaking time is 18-24 hours when the water temperature is 10-15 ℃, the soybean soaking time is 14-18 hours when the water temperature is 15-20 ℃, the soybean soaking time is 10-14 hours when the water temperature is 20-25 ℃, and the soybean soaking time is 7-10 hours when the water temperature is 25-30 ℃.

3. The method for processing fresh dried beancurd sticks according to claim 1, wherein the soybean milk cooking further comprises the following steps of turning off steam when the soybean milk surface is boiled for the first time to prevent the soybean milk from overflowing, stopping for 2-3 minutes until the soybean milk surface is completely static and no foam exists on the surface layer, turning on the steam for cooking, turning off the steam when the soybean milk surface is boiled again, thus finishing the cooking of the soybean milk by boiling the soybean milk for three times, and controlling the sugar degree of the soybean milk to be 8-10 ℃ by boiling the cooked soybean milk for three times.

4. The processing method of fresh dried beancurd stick according to claim 1, wherein the temperature of the soybean milk put in the dried beancurd stick pot is controlled to be more than or equal to 75 ℃.

5. The method for processing fresh dried beancurd sticks according to claim 1, wherein the heating temperature of 98-100 ℃ is kept for 3-5 minutes after the soybean milk is cooked.

6. The processing method of fresh dried beancurd sticks according to claim 1, wherein the steam pressure of the boiled pulp is 1.1-1.2 mpa.

Technical Field

The invention relates to the technical field of dried beancurd stick processing, in particular to a processing method of fresh dried beancurd sticks.

Background

The dried bean curd stick is also called bean curd sheet, bean curd skin and bean curd stick, and is a vegetarian food prepared from soybeans as raw materials, but the traditional dried bean curd sticks are all dry dried bean curd sticks which need to be soaked and puffed, so that the dried bean curd sticks are inconvenient to eat, the original flavor of the dried bean curd sticks can be lost in the drying process, the content of bean dregs in the dried bean curd sticks during the traditional dried bean curd stick processing is high, the taste of the dried bean curd sticks is seriously influenced, and the content of acidic substances of the traditional dried bean curd sticks is high, so that the traditional dried bean curd sticks are not beneficial to the health of eaters.

Disclosure of Invention

The invention aims to provide a processing method of fresh dried beancurd sticks, which aims to overcome the defects of the prior art in the background art.

The invention discloses a processing method of fresh dried beancurd sticks, which comprises the following processing steps:

step 1, selecting soybean raw materials, selecting qualified soybeans with soybean moisture less than or equal to 13% and soybean protein more than or equal to 40%;

2, screening the soybeans through a screen, winnowing the screened soybeans, adding the soybeans into a winnowing machine, wherein the wind power of the winnowing machine is smaller than that for driving the soybeans to rise, and after winnowing is finished, vacuumizing the soybeans through a vacuum machine, and conveying the soybeans into a cleaning pool through the vacuum machine;

3, rolling and cleaning the soybeans in the cleaning tank for 2-5 minutes by using compressed air, pushing the soybeans to roll and clean twice by using the bottom of the compressed air, discharging soybean milk cleaning water after cleaning, and putting the soybeans in a soybean soaking tank after cleaning;

step 4, putting the cleaned soybeans into clear water for formal soaking, discharging soaking water with high acidity after soaking, adding clear water again for cleaning and discharging the soybeans, naturally flowing the soybeans to a filter sieve in the bean discharging process, and putting the soybeans on the filter sieve into a soybean milk mill;

step 5, grinding the soybean milk of the soaked soybean by a soybean milk grinder, grinding the soybean for three times, controlling the sugar degree of the soybean milk to be 7-7.5 ℃ by controlling the adding amount of clear water, and filtering the ground soybean milk for the first time, wherein the specification of a filter screen is 100 meshes;

step 6, adding the raw pulp into a steam boiling barrel to be boiled, wherein the temperature of the boiling steam is 106 +/-5 ℃;

step 7, after the cooking is finished, secondary filtering is carried out through a pulp screen, and the specification of a filter screen is 100 meshes;

and 8, adding the filtered cooked soybean milk into a bean curd stick pot for reheating, and cooling and skinning by natural wind to form the bean curd sticks.

And 9, after the dried beancurd sticks are formed, the dried beancurd sticks enter a drying channel through a conveyor, a dryer is started to dry the dried beancurd sticks, and the moisture of the dried beancurd sticks is controlled to be 52-55%.

Step 10, cutting the dried bean curd sticks in sections;

and 11, carrying out quick freezing on the cut dried beancurd sticks at-35 ℃ through a quick freezing tunnel to finish the preparation of the fresh dried beancurd sticks.

Preferably, the soybean soaking time is determined according to the water temperature of clear water, the soybean soaking time is 18-24 hours when the water temperature is 10-15 ℃, the soybean soaking time is 14-18 hours when the water temperature is 15-20 ℃, the soybean soaking time is 10-14 hours when the water temperature is 20-25 ℃, and the soybean soaking time is 7-10 hours when the water temperature is 25-30 ℃.

Preferably, the soybean milk cooking also comprises the following steps of turning off steam when the soybean milk surface is boiled for the first time to prevent the soybean milk from overflowing, stopping for 2-3 minutes, turning on the steam for cooking after the soybean milk surface is completely static and no foam exists on the surface layer, turning off the steam when the soybean milk surface is boiled again, thus boiling the soybean milk for three times to finish the soybean milk cooking, and controlling the sugar degree of the soybean milk to be 8-10 ℃ through boiling the soybean milk for three times.

Preferably, the temperature of the slurry put into the bean curd stick pot is controlled to be more than or equal to 75 ℃.

Preferably, the heating temperature of 98-100 ℃ is kept for 3-5 minutes after the soybean milk is boiled.

Preferably, the steam pressure of the cooking pulp steam is 1.1-1.2 mpa.

The invention has the beneficial effects that:

1. the dried beancurd sticks can be made into fresh dried beancurd sticks by controlling the strength and humidity of the dried beancurd sticks and quick freezing, and the damage rate of the fresh dried beancurd sticks in the making process can be reduced.

2. The bean dregs in the bean curd sticks can be reduced through multiple times of filtration, the using taste of the bean curd sticks is guaranteed, the intensity of the bean curd sticks can be increased by reducing the bean dregs, and the bean curd sticks are prevented from being broken and damaged.

3. Urease residues can be reduced by controlling the temperature and continuously heating.

4. The toughness and the strength of the dried beancurd sticks can be ensured by controlling the sugar degree of the soybean milk, and the yield of the fresh dried beancurd sticks is increased.

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 invention provides a processing method of fresh dried beancurd sticks, which comprises the following processing steps:

step 1, selecting soybean raw materials, selecting qualified soybeans with soybean moisture content less than or equal to 13% and soybean protein content more than or equal to 40%, and ensuring the nutrition in the dried beancurd sticks;

2, screening soybeans through a screen, carrying out air separation after the soybeans are screened, adding the soybeans into an air separator, wherein the wind power of the air separator is smaller than the wind power for driving the soybeans to rise, carrying out bean pumping through a vacuum machine after the air separator finishes air separation, conveying the soybeans into a cleaning pool through the vacuum machine, screening out small sand and stone impurities in the soybeans through the screen, removing light impurities in the soybeans through the air separation, pumping the soybeans into the cleaning pool through the vacuum bean pumping machine, and separating the large and heavy impurities from the soybeans through pumping;

3, the soybeans are rolled and cleaned for 2-5 minutes in a cleaning tank by using compressed air, the soybeans are rolled and cleaned for two times by pushing the bottom of the compressed air, the water level of the cleaning water is not over the soybeans during cleaning, soybean milk cleaning water is discharged after cleaning is finished, the soybeans are placed in a soybean soaking tank after cleaning is finished, impurities in the soybeans are reduced by rolling and cleaning, the quality of soybean milk is ensured, the soybeans are thoroughly cleaned, the impurities are fished out, the subsequent influence on the service life of a grinding disc is prevented, the internal quality of the soybean milk can be ensured, the microbial content in the soybean milk is reduced, the color and the elasticity of the product are increased, the soaked and ground soybeans must be soaked by using purified water (soft water), the yield of the product and the water retention of the product can be improved by using soft water for soaking, the toughness of the product is increased, and on the contrary, if hard water such as well water is used, slow protein solidification can be caused, the product is soft and powerless and has no elasticity, and the soybean milk cleaning water discharged after the cleaning is finished can prevent impurities from entering the soybean soaking pool;

step 4, putting the cleaned soybeans into clean water for formal soaking, discharging soaking water with high acidity after soaking, adding clean water again for cleaning and discharging the soybeans, naturally flowing the soybeans to a filter sieve in the bean discharging process, allowing the soybeans on the filter sieve to enter a soybean mill, wherein the soybean soaking process belongs to an acid production process, so the soaking water must be discharged before the soaked soybeans are used, then putting clean water again to avoid mixing of acid water into soybean milk due to incomplete cleaning, and affecting the quality of the soybean milk, if the soybeans are soaked, neutralizing with 0.1 per mill of alkali liquor, then washing twice with clean water, then putting clean water and changing water in time, and magnets in a soybean putting groove are required to clean the metal in time, so as to avoid the next procedure of impurities, and cleaning the metal with the magnets in the soybean putting groove in the bean putting process, so as to avoid mixing of the impurities into the next procedure, the soybean is put after soaking water is completely put before the soybean is put, the soybean putting water is not suitable for being overlarge, the flow is moderate and is smaller than the draining amount of the soybean filter sieve, if the water amount is overlarge, the draining sieve cannot sieve in time, and water flows into the soybean milk grinder, so that the sugar degree of the soybean milk is influenced;

step 5, grinding soybean milk by a soybean milk grinder, grinding the soybean for three times, controlling the sugar degree of the soybean milk to be 7-7.5 ℃ by controlling the adding amount of clear water, filtering the ground soybean milk for the first time, wherein the specification of a filter screen is 100 meshes, extracting protein in soybean tissues to the maximum extent by a three-time grinding and pulping process, cleaning bean dregs generated by grinding the soybean for one time for 3 times, cleaning bean dregs of head milk by using secondary milk water, cleaning the bean dregs of the secondary milk by using tertiary milk water, cleaning the bean dregs of the tertiary milk by using tap water, cleaning the bean dregs with high sugar degree by using low-sugar degree soybean milk or water, ensuring that the protein content of the bean dregs in the tertiary milk is less than 3.5 percent of wet basis, less than or equal to 13 percent of dry basis, less than or equal to 85 percent of water, and influencing the toughness of products and the skinning effect of the dried beancurd sticks, and the toughness of the products and the pulp yield of the products are also influenced by overhigh sugar degree, the ground soybean milk and the bean dregs are separated by the filter screen, so that the produced bean curd sticks are prevented from being fermented and have no toughness;

step 6, adding the raw pulp into a steam boiling barrel for boiling the pulp, wherein the temperature of the boiling steam is 106 +/-5 ℃, and the residue of urease serving as a chemical component in the pulp can be caused if the boiling temperature does not reach the standard;

step 7, after cooking, performing secondary filtration by a pulp screen, wherein the specification of a filter screen is 100 meshes, and after raw pulp is filtered, cooking to ensure that the volume of the residual bean dregs is expanded, so that the bean dregs in the soybean milk need to be further separated, and performing secondary cooked pulp filtration;

and 8, adding the filtered cooked soybean milk into the bean curd stick pot for reheating, cooling and skinning by natural wind to form bean curd sticks, and skinning to form the bean curd sticks by continuously heating the surface layer of the soybean milk in the bean curd stick pot.

And 9, after the dried beancurd sticks are molded, the dried beancurd sticks enter a drying channel through a conveyor, the dryer is started to dry the dried beancurd sticks, the moisture of the dried beancurd sticks is controlled to be 52-55%, the drying channel is opened, the drying channel is preheated in advance, the problem that the moisture of the started dried beancurd sticks is too large is avoided, the dried beancurd sticks can be dried through the drying channel, and the moisture content of the dried beancurd sticks can be controlled.

Step 10, cutting the dried bean curd sticks in sections, and cutting long bean curd sticks to facilitate subsequent quick-freezing packaging;

and 11, carrying out ultra-fast freezing on the cut dried beancurd sticks at-35 ℃ through a quick-freezing tunnel to finish the preparation of the fresh dried beancurd sticks, and well keeping the characteristics of the fresh dried beancurd sticks through quick freezing to facilitate subsequent packaging and transportation.

Preferably, the soybean soaking time is determined according to the water temperature of clear water, the soybean soaking time is 18-24 hours when the water temperature is 10-15 ℃, the soybean soaking time is 14-18 hours when the water temperature is 15-20 ℃, the soybean soaking time is 10-14 hours when the water temperature is 20-25 ℃, the soybean soaking time is 7-10 hours when the water temperature is 25-30 ℃, the soaking time of the soybeans is carried out according to the air temperature, the water temperature and the water quality, the insufficient soaking of the soybeans or the excessive soaking of the soybeans are prevented, if the soybean hulls are soaked, most of the soybean hulls fall off from the bean paste, the bean paste has more foam during grinding, the operation is not facilitated, the made bean curd sticks have no elasticity, meanwhile, the yield can be reduced, the shelf life of the dried beancurd sticks can be correspondingly shortened, the soybean soaking effect does not reach the standard, and the extraction effect of the soybean protein can be influenced due to the fact that the soybean soaking effect is not uniform and the thickness of the soybean protein is not uniform.

Preferably, the soybean milk cooking also comprises the following steps of turning off steam when the soybean milk surface is boiled for the first time to prevent the soybean milk from overflowing, stopping for 2-3 minutes, turning on the steam for cooking after the soybean milk surface is completely static and no foam exists on the surface layer, turning off the steam when the soybean milk is boiled again, finishing the soybean milk cooking by repeatedly boiling for three times, controlling the sugar degree of the soybean milk to be 8-10 ℃ through boiling the soybean milk for three times, ensuring that the whole soybean milk is boiled and cooked by boiling for multiple times, enabling the soybean milk to flow up and down through boiling for multiple times, ensuring that the temperature of the soybean milk is uniform and the soybean milk is completely cooked, controlling the sugar degree of the soybean milk to be qualified by evaporating water through boiling, ensuring the color, toughness and structure of the product only when the sugar degree of the soybean milk is higher and the soybean milk is thicker, and ensuring the color, toughness and structure of the product if the sugar degree of the bean curd sticks produced by being too high or too low in sugar degree are also uneven in thickness, The structure is diffused, the taste of the dried beancurd sticks is poor, and the dried beancurd sticks have no toughness.

Preferably, the temperature of the slurry put into the bean curd stick pot is controlled to be more than or equal to 75 ℃, if the temperature of the slurry is too low, the slurry is put into the pot, and the skin connecting speed of the bean curd sticks is influenced because the slurry is not heated quickly.

Preferably, after the soybean milk is boiled, the heating temperature is kept at 98-100 ℃ for 3-5 minutes, the soybean milk is heated for a while in a static state, and the soybean milk can be convected up and down under the influence of heat until all the soybean milk is boiled.

Preferably, the steam pressure of the cooking pulp steam is 1.1-1.2mpa, the temperature of the steam can be controlled by increasing the steam pressure, and the heating temperature can be better controlled by controlling the steam pressure to be 1.1-1.2mpa, so that the heating temperature is prevented from being too high or too low.

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.