阅读说明：本技术 一种油豆腐的生产制作方法 (Production method of fried bean curd ) 是由 武焱阳 武曙阳 于 2020-11-30 设计创作，主要内容包括：本发明提供一种油豆腐的生产制作方法,包括预处理、磨浆滤浆、配料配置、煮浆、点浆、成型、划坯、油炸等步骤,本方法制得的在油豆腐蓬松,不易塌陷收缩,口感好,通过在炸制油中加入对热稳定的油脂抗氧化剂,使得炸制油豆腐的油的氧化率降低,减缓炸制油的劣化速度,改善油豆腐的口感,通过采用浆渣自分离的磨浆滤浆方式,提高黄豆的利用率。(The invention provides a method for producing fried bean curd, which comprises the steps of pretreatment, pulping and filtering, ingredient preparation, pulp boiling, curdling, molding, blank cutting, frying and the like.)

1. The production method of the fried bean curd comprises the following steps:

(1) pretreatment: removing bad grains, mould grains and sundries mixed in the soybeans, cleaning the screened qualified soybeans, and then soaking the soybeans in clear water;

(2) grinding and filtering: washing the soaked soybeans with clear water, adding the soybeans into a pulping machine, adding purified water, wherein the ratio of the purified water added into the pulping machine to the soybeans is 10: 1-8: 1, pulping, and filtering to obtain raw soybean milk;

(3) preparing ingredients: adding glutinous rice flour into cold water to dissolve to obtain glutinous rice flour solution for later use;

(4) boiling the soybean milk: introducing high-temperature steam into the raw soybean milk to boil the soybean milk for 20-40 minutes to obtain cooked soybean milk, and adding a glutinous rice flour solution into the cooked soybean milk;

(5) curdling: cooling the cooked soybean milk to 80-90 ℃, adding a coagulant, standing for 20-25 minutes, and discharging yellow serofluid after protein is coagulated;

(6) molding: wrapping the solidified protein with cloth, extruding, removing excessive water, transferring into a forming mold, and press-forming to obtain bean curd block;

(7) blank marking: cutting the bean curd blanks into small blocks;

(8) frying: adding an antioxidant into frying oil, frying for the first time in a first frying pan at the oil temperature of 60-80 ℃, taking out, transferring into a second frying pan for frying for the second time at the oil temperature of 140-160 ℃, and thus obtaining the fried bean curd.

2. The method for producing fried bean curd according to claim 1, wherein the method comprises the following steps: and (2) cleaning in the step (1) by adopting an ultrasonic cleaning mode.

3. The method for producing fried bean curd according to claim 1, wherein the method comprises the following steps: in the step (1), the temperature of the clear water is 20-25 ℃, the ratio of the clear water to the soybeans is 2: 1-3: 1, the soaking time in spring and summer is 6-8 hours, and the soaking time in autumn and winter is 10-15 hours.

4. The method for producing fried bean curd according to claim 1, wherein the method comprises the following steps: and (3) refining and filtering pulp in the step (2) by adopting a pulp-residue self-separation refining mode.

5. The method for producing fried bean curd according to claim 1, wherein the method comprises the following steps: in the step (3), the weight of the glutinous rice flour is 1-3% of the weight of the raw soybean milk, and the weight of the cold water is 8-12% of the weight of the raw soybean milk.

6. The method for producing fried bean curd according to claim 1, wherein the method comprises the following steps: and (6) forming the die in the step (6) by using a bottom plate and a die, wherein the bottom plate is detachably connected with the die.

7. The method for producing fried bean curd according to claim 1, wherein the method comprises the following steps: and (7) scribing the bean curd blanks into small square or triangular blocks.

8. The method for producing fried bean curd according to claim 1, wherein the method comprises the following steps: and (7) blank scratching is carried out before the bean curd is cooled and is hot.

9. The method for producing fried bean curd according to claim 1, wherein the method comprises the following steps: the antioxidant in the step (8) comprises the following raw materials: 30-50 parts of propyl gallate and 20-40 parts of tert-butyl hydroquinone.

Technical Field

The invention relates to a processing method of bean curd, in particular to a processing method of fried bean curd.

Background

The fried bean curd is a traditional food suitable for the old and the young. The fried bean curd is golden yellow, fine, soft and solid, and has high elasticity. The fried bean curd not only can be used as a main dish for steaming, stewing and frying, but also can be used as a side dish for various meats, and the fried bean curd contains high-quality protein, various amino acids, unsaturated fatty acid, lecithin and the like, has high iron and calcium contents, and is a dish which is frequently eaten on a dining table by people.

For a long time, the fried bean curd is basically processed in the traditional modes of grinding, filtering residues, boiling, curdling, pressing and forming, and then cutting into blocks and frying in oil. The fried bean curd prepared by the traditional processing method is not fluffy, is easy to collapse and contract after being fried, has rough mouthfeel, and generates more bean dregs in traditional grinding, thus not being fully utilized. In addition, in recent years, people have been paying attention to the health of fried foods, and therefore, it is important to reduce the oxidation rate of rolling oil and the deterioration rate of frying oil in the process of making fried bean curd.

Disclosure of Invention

The purpose of the invention is: solves the problems and provides a method for producing fried bean curd with high utilization rate of soybean, good taste and low oxidation rate of fried bean curd oil.

The technical scheme of the invention is as follows: the production method of the fried bean curd comprises the following steps:

(1) pretreatment: removing bad grains, mould grains and sundries mixed in the soybeans, cleaning the screened qualified soybeans, and then soaking the soybeans in clear water;

(2) grinding and filtering: washing the soaked soybeans with clear water, adding the soybeans into a pulping machine, adding purified water, wherein the proportion of the purified water added into the pulping machine to the soybeans is as follows: 10: 1-8: 1, grinding the soybean milk and filtering to obtain raw soybean milk;

(3) preparing ingredients: adding glutinous rice flour into cold water to dissolve to obtain glutinous rice flour solution for later use;

(4) boiling the soybean milk: introducing high-temperature steam into the raw soybean milk to boil the soybean milk for 20-40 minutes to obtain cooked soybean milk, and adding a glutinous rice flour solution into the cooked soybean milk;

(5) curdling: cooling the cooked soybean milk to 80-90 ℃, adding a coagulant, standing for 20-25 minutes, and discharging yellow serofluid after protein is coagulated;

(6) molding: wrapping the solidified protein with cloth, extruding, removing excessive water, transferring into a forming mold, and press-forming to obtain bean curd block;

(7) blank marking: cutting the bean curd blanks into small blocks;

(8) frying: adding an antioxidant into frying oil, frying for the first time in a first frying pan at the oil temperature of 60-80 ℃, taking out, transferring into a second frying pan for frying for the second time at the oil temperature of 140-160 ℃, and thus obtaining the fried bean curd.

Further, the cleaning in the step (1) adopts an ultrasonic cleaning mode.

Furthermore, the temperature of the clean water in the step (1) is 20-25 ℃, the ratio of the clean water to the soybeans is 2: 1-3: 1, the soaking time in spring and summer is 6-8 hours, and the soaking time in autumn and winter is 10-15 hours.

Further, the pulp grinding and filtering in the step (2) adopts a pulp grinding mode of pulp residue self-separation.

Further, in the step (3), the weight of the glutinous rice flour is 1-3% of the weight of the raw soybean milk, and the weight of the cold water is 8-12% of the weight of the raw soybean milk.

Further, the forming die in the step (6) comprises a bottom plate and a pressing die, and the bottom plate is detachably connected with the pressing die.

Further, in the step (7), the bean curd blanks are scribed into small square or triangular blocks.

Further, the blank scratching in the step (7) is carried out before the bean curd is cooled and is hot.

Further, the antioxidant in the step (8) comprises the following raw materials: 30-50 parts of propyl gallate and 20-40 parts of tert-butyl hydroquinone.

The invention has the beneficial effects that: 1. the glutinous rice flour solution is added into the soybean milk, so that the problem of non-fluffy frying and collapse and shrinkage of fried forming can be solved, and fried bean curd is fluffy, not easy to collapse and shrink and good in taste; 2. by adding the heat-stable grease antioxidant into the frying oil, the oxidation rate of the oil for frying the fried bean curd is reduced, the deterioration speed of the frying oil is slowed down, and the taste of the fried bean curd is improved; 3. the soybean milk grinding and filtering mode of self-separation of the milk residues is adopted, so that the utilization rate of the soybeans is improved.

Detailed Description

In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is further described in detail with reference to the following embodiments. While Less should be read, the specific embodiments described herein are merely illustrative of the invention and are not to be construed as limiting the invention.

Example 1

(1) Pretreatment: removing bad grains, mould grains and impurities mixed in the soybeans, cleaning the screened qualified soybeans, and then soaking the soybeans in clear water of 25 ℃ for 8 hours, wherein the ratio of the clear water to the soybeans is 2: 1.

(2) Grinding and filtering: washing the soaked soybeans with clear water, adding the soybeans into a pulping machine, adding purified water, adding the purified water into the pulping machine, wherein the ratio of the purified water to the soybeans is 10:1, pulping, and filtering to obtain raw soybean milk.

(3) Preparing ingredients: adding glutinous rice flour accounting for 1 percent of the weight of the raw soybean milk into cold water accounting for 8 percent of the weight of the raw soybean milk, and dissolving to obtain a glutinous rice flour solution for later use.

(4) Boiling the soybean milk: introducing high-temperature steam into the raw soybean milk to boil the soybean milk for 25 minutes to obtain cooked soybean milk, and adding the glutinous rice flour solution into the cooked soybean milk.

(5) Curdling: cooling the cooked soybean milk to 85 ℃, adding a coagulant, standing for 20 minutes, and discharging yellow serofluid after protein is coagulated.

(6) Molding: and (3) wrapping the solidified protein with cloth, extruding, removing excessive water, transferring into a forming die, and pressing to form the bean curd block.

(7) Blank marking: the blank is drawn while the blank is hot, and after the blank is cooled, the knife edge can be hairy, so that the oil consumption in the frying process is increased. And cutting the bean curd blank into cube blocks with side length of 2 cm.

(8) Frying: adding an antioxidant containing 50 parts by weight of propyl gallate and 20 parts by weight of tert-butylhydroquinone into frying oil, frying in a first frying pan at an oil temperature of 60 ℃, taking out, transferring into a second frying pan, frying at an oil temperature of 150 ℃ for the second time, and thus obtaining the fried bean curd.

Example 2

(1) Pretreatment: removing bad grains, mould grains and impurities in the soybeans, cleaning the screened qualified soybeans, and then soaking the soybeans in clear water of 20 ℃ for 12 hours, wherein the ratio of the clear water to the soybeans is 2.5: 1.

(2) Grinding and filtering: washing the soaked soybeans with clear water, adding the soybeans into a pulp residue self-separation pulping machine, adding purified water, and adding the purified water into the pulping machine, wherein the ratio of the purified water to the soybeans is 9:1, so as to obtain the raw soybean milk.

(3) Preparing ingredients: adding glutinous rice flour accounting for 2% of the weight of the raw soybean milk into cold water accounting for 10% of the weight of the raw soybean milk, and dissolving to obtain a glutinous rice flour solution for later use.

(4) Boiling the soybean milk: introducing high-temperature steam into the raw soybean milk to boil the soybean milk for 30 minutes to obtain cooked soybean milk, and adding the glutinous rice flour solution into the cooked soybean milk.

(5) Curdling: cooling the cooked soybean milk to 90 ℃, adding a coagulant, standing for 25 minutes, and discharging yellow serofluid after protein is coagulated.

(6) Molding: and (3) wrapping the solidified protein with cloth, extruding, removing excessive water, transferring into a die consisting of a bottom plate and a pressing die, and pressing to form the bean curd block.

(7) Blank marking: the blank is drawn while the blank is hot, and after the blank is cooled, the knife edge can be hairy, so that the oil consumption in the frying process is increased. The bean curd blanks are cut into small triangular blocks with the side length of 2 cm and the thickness of 1 cm.

(8) Frying: adding an antioxidant containing 40 parts by weight of propyl gallate and 25 parts by weight of tert-butylhydroquinone into frying oil, frying in a first frying pan at the oil temperature of 70 ℃, taking out, transferring into a second frying pan, frying at the oil temperature of 160 ℃ for the second time, and thus obtaining the fried bean curd.

Example 3

(1) Pretreatment: removing bad grains, mould grains and impurities mixed in the soybeans, putting the screened qualified soybeans into an ultrasonic cleaning machine, cleaning, and then putting the soybeans into clear water of 20 ℃ for soaking for 15 hours, wherein the ratio of the clear water to the soybeans is 3: 1.

(2) Grinding and filtering: washing the soaked soybeans with clear water, adding the soybeans into a pulp residue self-separation pulping machine, adding purified water, wherein the ratio of the purified water added into the pulping machine to the soybeans is as follows: 8:1, and preparing the raw soybean milk.

(3) Preparing ingredients: adding glutinous rice flour accounting for 3% of the weight of the raw soybean milk into cold water accounting for 12% of the weight of the raw soybean milk, and dissolving to obtain a glutinous rice flour solution for later use.

(4) Boiling the soybean milk: introducing high-temperature steam into the raw soybean milk to boil the soybean milk for 40 minutes to obtain cooked soybean milk, and adding the glutinous rice flour solution into the cooked soybean milk.

(5) Curdling: cooling the cooked soybean milk to 80 ℃, adding a coagulant, standing for 25 minutes, and discharging yellow serofluid after protein is coagulated.

(6) Molding: and (3) wrapping the solidified protein with cloth, extruding, removing excessive water, transferring into a die consisting of a bottom plate and a pressing die, and pressing to form the bean curd block.

(7) Blank marking: and cutting the bean curd blank into cube blocks with side length of 2 cm.

(8) Frying: adding an antioxidant containing 30 weight parts of propyl gallate and 30 weight parts of tert-butylhydroquinone into frying oil, frying in a first frying pan at 80 deg.C, taking out, frying in a second frying pan at 140 deg.C to obtain fried bean curd.

The technical principle of the present invention is described above in connection with specific embodiments. The description is made for the purpose of illustrating the principles of the invention and should not be construed in any way as limiting the scope of the invention. Based on the explanations herein, those skilled in the art will be able to conceive of other embodiments of the present invention without inventive effort, which would fall within the scope of the present invention.