阅读说明：本技术 一种休闲多汁豆腐及其制备方法 (Leisure juicy bean curd and preparation method thereof ) 是由 杨洁 于 2020-11-19 设计创作，主要内容包括：本发明公开了一种休闲多汁豆腐及其制备方法,制备方法包括压制成型,分切、油炸,浸泡,包装充氮、杀菌等步骤；豆腐脑通过三次压制脱水工艺,使豆腐的含水量在70％-80％,成型,制成豆腐坯子；将压制成型后的豆腐坯子分切成豆腐块,后放入油炸锅中油炸；将炸制好的豆腐块在浸泡液中浸泡7-15分钟,捞出备用；将浸泡后的豆腐块装入包装袋,充氮封口后,采用121℃杀菌26-40分钟,冷却后即为成品。采用上述制备方法生产的豆腐,汁水多、味道鲜美,口感酥绵、有韧性、嚼劲,形态良好,是居家旅行必备的休闲佳品。(The invention discloses leisure juicy bean curd and a preparation method thereof, wherein the preparation method comprises the steps of press forming, cutting, frying, soaking, packaging, nitrogen filling, sterilization and the like; the uncongealed beancurd is subjected to three-time pressing dehydration process to ensure that the water content of the beancurd is 70-80 percent, and the beancurd is molded to prepare beancurd blanks; cutting the pressed and formed bean curd blanks into bean curd blocks, and frying in a frying pan; soaking the fried bean curd blocks in the soaking solution for 7-15 minutes, and taking out for later use; and (3) filling the soaked bean curd blocks into a packaging bag, filling nitrogen, sealing, sterilizing at 121 ℃ for 26-40 minutes, and cooling to obtain a finished product. The bean curd produced by the preparation method has more juice, delicious taste, crisp and soft mouthfeel, toughness, chewiness and good shape, and is a necessary leisure good product for families and travels.)

1. The preparation method of the leisure juicy bean curd is characterized by comprising the following steps:

and (3) pressing and forming:

dehydrating the uncongealed beancurd by pressing to ensure that the water content of the beancurd is 70-80 percent, and forming to prepare beancurd blanks; the pressing dehydration adopts a three-time pressing dehydration process, and the three-time pressing dehydration process comprises the following steps:

first pressing dehydration under the pressure of 0.40-0.60MPa for 22-28 min;

pressing and dehydrating for the second time, wherein the pressure is 0.80-1.10MPa, and the pressing time is 35-40 minutes;

pressing and dehydrating for the third time, wherein the pressure is 1.70-2.00MPa, and the pressing time is 60-70 minutes;

cutting and frying:

cutting the pressed and formed bean curd blanks into bean curd blocks, and frying in a frying pan;

the initial frying temperature is 160-;

soaking:

soaking the fried bean curd blocks in the soaking solution for 7-15 minutes, and taking out for later use;

packaging, nitrogen filling and sterilization:

and (3) filling the soaked bean curd blocks into a packaging bag, filling nitrogen, sealing, sterilizing at 121 ℃ for 26-40 minutes, and cooling to obtain a finished product.

2. The method for preparing leisure juicy bean curd according to claim 1, wherein the three-time pressing dehydration process comprises the following steps:

performing first pressing dehydration under the pressure of 0.52MPa for 25 minutes;

pressing and dehydrating for the second time, wherein the pressure is 0.96MPa, and the pressing time is 38 minutes;

and (3) performing third-time pressing dehydration under the pressure of 1.80MPa for 65 minutes.

3. The preparation method of the leisure juicy bean curd according to claim 1, characterized in that the soaking solution is prepared by mixing the following components in parts by weight: 94-96 parts of water, 1-2 parts of marinated flavor enhancing paste, 1-2 parts of chicken paste, 1.2-1.8 parts of edible salt, 0.1-0.5 part of yeast extract, 0.1-0.2 part of soy sauce, 0.2-0.5 part of monosodium glutamate and 0.5-0.8 part of white granulated sugar.

4. The preparation method of the leisure juicy bean curd according to claim 3, characterized in that the soaking solution is prepared by mixing the following components in parts by weight: 94.3 parts of water, 1.5 parts of marinated flavor enhancing paste, 1 part of chicken paste, 1.8 parts of edible salt, 0.2 part of yeast extract, 0.1 part of soy sauce, 0.4 part of monosodium glutamate and 0.7 part of white granulated sugar.

5. The method for preparing leisure juicy bean curd according to any one of claims 1 to 4, wherein the water content of the pressed and dehydrated bean curd is 75 ± 3%.

6. The method for preparing leisure juicy bean curd according to claim 5, wherein the water content of the bean curd after the pressing and the dehydration is 75%.

7. A method of preparing leisure juicy bean curd as claimed in claim 1, 2, 3, 4 or 6, wherein the bean curd pieces cut from the bean curd blanks are: length × width × thickness is 4cm × 4cm × 1.5 cm.

8. The method for preparing leisure juicy bean curd according to claim 5, wherein the bean curd blocks obtained by cutting the bean curd blanks into pieces are as follows: length × width × thickness is 4cm × 4cm × 1.5 cm.

9. The method for preparing leisure juicy bean curd according to claim 1, wherein the leisure juicy bean curd is sterilized at 121 ℃ for 35 minutes after being sealed by filling nitrogen.

10. A leisure juicy bean curd characterized by being prepared by the method for preparing the leisure juicy bean curd according to any one of claims 1 to 9.

Technical Field

The invention belongs to the technical field of bean curd production, and particularly relates to leisure juicy bean curd and a preparation method thereof.

Background

The concept that the bean product is a functional food beneficial to human health is more and more accepted by the general people, the consumption of the bean product is rapidly increased, and the number of products is continuously increased. The bean products are mainly divided into two main categories, namely soybean food taking soybeans as raw materials and other bean products taking other mixed beans as raw materials. The soybean food comprises soybean powder, bean curd shred, soybean milk powder, bean curd skin, oil skin, dried bean curd (dried bean curd), dried bean curd stick, vegetarian chicken, vegetarian ham, fermented soybean product, soybean protein powder and its product, soybean stick, and soybean frozen food. Fermented bean products such as tempeh, fermented bean curd, fermented soybean, sour soybean milk, etc. The bean curd and dried bean curd have various types and large market, and are main products of bean products.

In recent years, the variety of leisure bean products still remains in the traditional leisure dried bean products, although the traditional leisure dried bean products have various tastes, the quality aspects of the product, such as tissue structure, tissue form, taste and the like, are basically similar, and the basic process is soybean soaking → pulping → solidifying → press forming → seasoning → packaging → sterilizing. The dried tofu compression molding process generally requires 2 times of compression molding, the pressure of primary compression is about 1-2Mpa, and the pressure of secondary compression is about 3-4Mpa, so that dried tofu products generally have less juice and are crisp and hard in taste. In addition, most of fried dried bean curds, seasoned dried bean curds and most of bean curd products in the current market are table foods, and the leisure instant bean curd products are rarely produced due to the limitation of the current process technology and shelf life.

Disclosure of Invention

Aiming at the defects of the prior art, the invention aims to provide leisure juicy bean curd and a preparation method thereof, so as to solve the problems of less juice and crisp and hard mouthfeel of the existing dried bean curd products.

In order to solve the technical problem, the technical scheme adopted by the invention is as follows:

a preparation method of leisure juicy bean curd comprises the following steps:

and (3) pressing and forming:

dehydrating the uncongealed beancurd by pressing to ensure that the water content of the beancurd is 70-80 percent, and forming to prepare beancurd blanks; the pressing dehydration adopts a three-time pressing dehydration process, and the three-time pressing dehydration process comprises the following steps:

first pressing dehydration under the pressure of 0.40-0.60MPa for 22-28 min;

pressing and dehydrating for the second time, wherein the pressure is 0.80-1.10MPa, and the pressing time is 35-40 minutes;

pressing and dehydrating for the third time, wherein the pressure is 1.70-2.00MPa, and the pressing time is 60-70 minutes;

cutting and frying:

cutting the pressed and formed bean curd blanks into bean curd blocks, and frying in a frying pan;

the initial frying temperature is 160-;

soaking:

soaking the fried bean curd blocks in the soaking solution for 7-15 minutes, and taking out for later use;

packaging, nitrogen filling and sterilization:

and (3) filling the soaked bean curd blocks into a packaging bag, filling nitrogen, sealing, sterilizing at 121 ℃ for 26-40 minutes, and cooling to obtain a finished product.

Compared with the traditional pressing process for preparing the bean curd products, the three-time pressing and dehydrating process in the preparation method has small pressing pressure, so that the bean curd jelly is slowly pressed and dehydrated, the net structure of the protein of the bean curd blank is damaged as little as possible, and the prepared bean curd products have good toughness, chewing feeling and fine mouthfeel. The bean curd blocks fried by the frying process are golden yellow. The bean curd blanks are packed by filling nitrogen, so that the bean curd blanks can be prevented from being extruded in the processes of boxing, storage and transportation, and the good shape is kept. The bean curd produced by the preparation method has more juice, delicious taste, crisp and soft mouthfeel, toughness, chewiness and good shape, and is a necessary leisure good product for families and travels.

Preferably, in the step of press forming, the three-time press dehydration process includes:

performing first pressing dehydration under the pressure of 0.52MPa for 25 minutes;

pressing and dehydrating for the second time, wherein the pressure is 0.96MPa, and the pressing time is 38 minutes;

and (3) performing third-time pressing dehydration under the pressure of 1.80MPa for 65 minutes.

Preferably, in the soaking step, the soaking solution is prepared by mixing the following components in parts by weight: 94-96 parts of water, 1-2 parts of marinated flavor enhancing paste, 1-2 parts of chicken paste, 1.2-1.8 parts of edible salt, 0.1-0.5 part of yeast extract, 0.1-0.2 part of soy sauce, 0.2-0.5 part of monosodium glutamate and 0.5-0.8 part of white granulated sugar.

Preferably, in the soaking step, the soaking solution is prepared by mixing the following components in parts by weight: 94.3 parts of water, 1.5 parts of marinated flavor enhancing paste, 1 part of chicken paste, 1.8 parts of edible salt, 0.2 part of yeast extract, 0.1 part of soy sauce, 0.4 part of monosodium glutamate and 0.7 part of white granulated sugar.

Preferably, in the press-forming step, the water content of the pressed and dehydrated bean curd is 75 + -3%.

Preferably, in the step of press-forming, the water content of the bean curd after dehydration by pressing is 75%.

Preferably, in the step of cutting and frying, the bean curd blocks obtained by cutting the bean curd blanks into pieces are as follows: length × width × thickness is 4cm × 4cm × 1.5 cm.

Preferably, in the steps of packaging, nitrogen filling and sterilization, after nitrogen filling and sealing, sterilization is carried out for 35 minutes at 121 ℃.

A leisure juicy bean curd is prepared by the preparation method of the leisure juicy bean curd.

Compared with the prior art, the invention has the beneficial effects that:

1. by adopting the three-time pressing and dehydrating process in the preparation method, the uncongealed beancurd is slowly pressed and dehydrated, the net structure of the protein of the bean curd blank is damaged as little as possible, and the manufactured bean curd product can have good toughness, chewing feeling and fine mouthfeel.

2. The bean curd blocks fried by the frying process are golden yellow, are crisp and fragrant, and can stimulate the appetite of people. The bean curd blanks are packed by filling nitrogen, so that the bean curd blanks can be prevented from being extruded in the processes of boxing, storage and transportation, and the good shape is kept.

3. The bean curd produced by the preparation method has more juice, delicious taste, crisp and soft mouthfeel, toughness, chewiness and good shape, and is a necessary leisure good product for families and travels.

Detailed Description

The technical solution of the present invention will be further specifically described below by way of specific examples.

In the present invention, the raw materials and equipment used are commercially available or commonly used in the art, unless otherwise specified. The methods in the following examples are conventional in the art unless otherwise specified.

Example 1:

a preparation method of leisure juicy bean curd comprises the following steps:

and (3) pressing and forming:

dehydrating the uncongealed beancurd by pressing to ensure that the water content of the beancurd is 70-80 percent, and forming to prepare beancurd blanks; and (3) pressing and dehydrating, namely adopting a three-time pressing and dehydrating process, wherein the three-time pressing and dehydrating process comprises the following steps:

performing first pressing dehydration under the pressure of 0.52MPa for 25 minutes;

pressing and dehydrating for the second time, wherein the pressure is 0.96MPa, and the pressing time is 38 minutes;

and (3) performing third-time pressing dehydration under the pressure of 1.80MPa for 65 minutes.

Cutting and frying:

cutting the pressed bean curd blanks into bean curd blocks with the length, the width and the thickness of 4cm, 4cm and 1.5cm, and frying in a frying pan;

the initial frying temperature is 165 ℃, after frying for 2.5 minutes, the oil temperature is adjusted to 140 ℃, and frying is continued for 15 minutes.

Soaking:

and soaking the fried bean curd blocks in the soaking solution for 10 minutes, and taking out for later use.

The soaking solution is prepared by mixing the following components in parts by weight: 94.3 parts of water, 1.5 parts of marinated flavor enhancing paste, 1 part of chicken paste, 1.8 parts of edible salt, 0.2 part of yeast extract, 0.1 part of soy sauce, 0.4 part of monosodium glutamate and 0.7 part of white granulated sugar.

Packaging, nitrogen filling and sterilization:

and (3) filling the soaked bean curd blocks into a packaging bag, filling nitrogen, sealing, sterilizing at 121 ℃ for 35 minutes, and cooling to obtain a finished product.

The tofu produced in example 1 was measured by the TPA mode of a physical property meter, and the data obtained by measuring the hardness (thickness), cohesion, elasticity, and chewiness are shown in table 1.

TABLE 1

Example 2:

a preparation method of leisure juicy bean curd comprises the following steps:

and (3) pressing and forming:

dehydrating the uncongealed beancurd by pressing to ensure that the water content of the beancurd is 70-80 percent, and forming to prepare beancurd blanks; and (3) pressing and dehydrating, namely adopting a three-time pressing and dehydrating process, wherein the three-time pressing and dehydrating process comprises the following steps:

first pressing dehydration is carried out, the pressure is 0.41MPa, and the pressing time is 28 minutes;

pressing and dehydrating for the second time, wherein the pressure is 0.82MPa, and the pressing time is 40 minutes;

and (3) pressing and dehydrating for the third time, wherein the pressure is 2.00MPa, and the pressing time is 60 minutes.

Cutting and frying:

cutting the pressed and formed bean curd blanks into bean curd blocks, and frying in a frying pan;

the bean curd blanks are cut into bean curd blocks: length × width × thickness is 4cm × 4cm × 1.5 cm.

The initial frying temperature is 160 ℃, after frying for 3 minutes, the oil temperature is adjusted to 130 ℃, and frying is continued for 20 minutes.

Soaking:

and soaking the fried bean curd blocks in the soaking solution for 7 minutes, and taking out for later use.

The soaking solution is prepared by mixing the following components in parts by weight: 96 parts of water, 1 part of marinated flavor enhancing paste, 1.5 parts of chicken paste, 1.2 parts of edible salt, 0.1 part of yeast extract, 0.2 part of soy sauce, 0.2 part of monosodium glutamate and 0.5 part of white granulated sugar.

Packaging, nitrogen filling and sterilization:

and (3) filling the soaked bean curd blocks into a packaging bag, filling nitrogen, sealing, sterilizing at 121 ℃ for 26 minutes, and cooling to obtain a finished product.

The tofu produced in example 2 was measured by the TPA mode of a physical property meter, and the data obtained by measuring the hardness (thickness), cohesion, elasticity, and chewiness are shown in table 2.

Item	Hardness (g)	Cohesive property (N.m)-2)	Elasticity (N.m)-2)	Chewiness (N.m)-2)
					Sample 1	176.5±13.4	0.876±0.019	0.956±0.014	172.5±21.2
Sample 2	191.2±12.1	0.877±0.021	0.951±0.017	166.3±15.8
					Sample 3	192.1±15.8	0.891±0.028	0.963±0.021	164.2±17.2
Sample No. 4	187.5±11.9	0.888±0.022	0.971±0.016	171.9±13.7

TABLE 2

Example 3:

a preparation method of leisure juicy bean curd comprises the following steps:

and (3) pressing and forming:

dehydrating the uncongealed beancurd by pressing to ensure that the water content of the beancurd is 70-80 percent, and forming to prepare beancurd blanks; and (3) pressing and dehydrating, namely adopting a three-time pressing and dehydrating process, wherein the three-time pressing and dehydrating process comprises the following steps:

first pressing dehydration is carried out, the pressure is 0.60MPa, and the pressing time is 22 minutes;

pressing and dehydrating for the second time, wherein the pressure is 1.10MPa, and the pressing time is 35 minutes;

and (3) pressing and dehydrating for the third time, wherein the pressure is 1.70MPa, and the pressing time is 70 minutes.

Cutting and frying:

cutting the pressed and formed bean curd blanks into bean curd blocks, and frying in a frying pan;

the bean curd blanks are cut into bean curd blocks: length × width × thickness is 4cm × 4cm × 1.5 cm.

The initial frying temperature is 170 ℃, the oil temperature is adjusted to 135 ℃ after frying for 2 minutes, and frying is continued for 18 minutes.

Soaking:

and soaking the fried bean curd blocks in the soaking solution for 15 minutes, and taking out for later use.

The soaking solution is prepared by mixing the following components in parts by weight: 95 parts of water, 2 parts of marinated flavor enhancing paste, 2 parts of chicken paste, 1.5 parts of edible salt, 0.5 part of yeast extract, 0.15 part of soy sauce, 0.5 part of monosodium glutamate and 0.8 part of white granulated sugar.

Packaging, nitrogen filling and sterilization:

and (3) filling the soaked bean curd blocks into a packaging bag, filling nitrogen, sealing, sterilizing at 121 ℃ for 40 minutes, and cooling to obtain a finished product.

The tofu produced in example 3 was measured by the TPA mode of a physical property meter, and the data obtained by measuring the hardness (thickness), cohesion, elasticity, and chewiness are shown in table 3.

Item	Hardness (g)	Cohesive property (N.m)-2)	Elasticity (N.m)-2)	Chewiness (N.m)-2)
					Sample 1	174.8±15.3	0.868±0.023	0.964±0.018	162.4±18.5
Sample 2	183.6±13.4	0.882±0.018	0.959±0.015	168.7±16.8
					Sample 3	186.3±12.8	0.873±0.023	0.961±0.024	159.8±13.5
Sample No. 4	184.5±15.9	0.872±0.026	0.956±0.020	168.5±12.3

TABLE 3

The marinated flavor enhancing paste, chicken paste, edible salt, yeast extract, monosodium glutamate, white granulated sugar and soy sauce used in the examples are all conventional products sold in the market.

The leisure juicy bean curd prepared in the embodiments 1, 2 and 3 has good shape, golden color, much juice, delicious taste, fine and soft mouthfeel compared with the traditional leisure bean curd, and mainly adopts a pressing and dehydrating process with three times of small pressing pressure, so that the bean curd jelly is slowly pressed and dehydrated, the reticular structure of protein of bean curd blanks is damaged as little as possible, the moisture surrounded by the reticular structure of the protein is pressed little, the bean curd is juicy, the reticular protein is damaged little, and the product has good toughness, chewing feeling and fine and smooth mouthfeel. The instant leisure juicy bean curd prepared by the invention has the quality guarantee period of more than 6 months, is a bean product which is different from common leisure bean curd with long quality guarantee period and instant table bean curd after cooking, and has bright and unique personality.

The traditional pressing forming process is adopted: the same procedure was repeated for 2 times of pressing and molding, wherein the pressure for the first pressing was about 1 to 2Mpa, and the pressure for the second pressing was about 3 to 4Mpa, and the prepared tofu was measured by the TPA mode of a physical property tester, and data obtained by measuring hardness (thickness), cohesion, elasticity, and chewiness are shown in table 4.

Item	Hardness (g)	Cohesive property (N.m)-2)	Elasticity (N.m)-2)	Chewiness (N.m)-2)
					Comparative sample 1	137.9±13.7	0.469±0.025	0.568±0.014	106.9±17.9
Comparative sample 2	138.4±17.2	0.476±0.029	0.570±0.022	102.4±18.3

TABLE 4

As can be seen from the comparison results of tables 1-3 and 4, the hardness, cohesion, elasticity, chewiness and the like of the juicy bean curd prepared by the method are all obviously higher than those of the comparative sample, and the juicy bean curd prepared by the method is obviously superior to the juicy bean curd prepared by the traditional process in texture.

In addition, the soaking solution of the leisure juicy bean curd is not limited to the soaking solution provided by the invention, and other various flavors of marinades or seasoning soups can be adopted to meet the requirements of preparing various tastes.

It should be noted that the above preferred embodiments are only used for illustrating the technical solutions of the present invention, and not for limiting the same; although the present invention has been described in detail with reference to the foregoing embodiments, it will be understood by those of ordinary skill 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; these modifications and substitutions do not cause the essence of the corresponding technical solution to depart from the scope of the technical solution of the embodiments of the present invention, and are intended to be covered by the claims and the specification of the present invention.