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1. Fragrant Laba Bean Processing (1) Technological Process Soybean → Selected Bean → Flushing → Soaking → Draining Moisture → Kidney Bean → Shot Inoculation → Culture and Fermenting Molding → Mixing → Equipment Altar → After-ripening → Post-processing → Bottling Sealing → inspection → finished product.
(2) Operational points 1 Raw material requirements. It is best to use fresh soybeans that are fresh and moldless. To miscellaneous, go to unqualified beans. 2 soak beans. Soaking with water of 3 to 5 times the quality of the raw materials for 6 to 8 hours, the soaking time in the cold season in winter should be appropriately extended, and summer can be slightly shorter. 3 Drain the water. Soak the soaked soybeans in a bamboo basket, drain the water, and rinse it again with water, but be careful not to wash too much so as to avoid excessive loss of soluble protein. 4 kidney beans. Use steaming machine or earth cooking vessel to steam the beans. Note that the water in the pot should not be too much or too little. Steaming to squeeze the beans by hand can be muddy. 5 Shot inoculation. Remove the steamed soybeans in a clean container and allow them to cool as quickly as 25 °C. Breeding and breeding of well-mixed strains and beans will be well-mixed. 6 cultures grow mold. Clean the bamboo sieve, put a layer of gauze inside, and spread the beans mixed with the bacteria on the gauze. The bamboo sieve was placed on a mold rack in a mold room, and moisturized with a plastic film at the top and the periphery of each mold rack. After a certain period of time under a certain temperature and humidity conditions, the mold making process was completed. 7 mixing materials, installation altar. According to the needs of the product flavor, the mold made of the mold must be mixed with the desired flavoring material into the altar. 8 after cooked. Place the altar in a dry and ventilated place, and avoid sun and rain. During the ripening period, the altar should be filled with water in time to prevent spoilage. After half a month or so at a certain temperature, ripening can be completed. When the temperature is low, the ripening time is relatively long. When the temperature is high, it is relatively short, but the temperature should not be too high. If the temperature is too high, the product may deteriorate. 9 packaging, sales. Altars are sold or sold by vacuum packaging in plastic bags.
(3) Precautions All containers that come into contact with soybeans, such as gauze, bamboo screens, and spices, should be promptly cleaned and kept clean. The mold room should be sprayed with formaldehyde water with a mass fraction of 1% or more every 20 days to 30 days, sealed for 24 hours, and ventilated to remove formaldehyde residues before it can be used. All operators must be free from infectious diseases and must pay attention to personal and operating room hygiene during operation. Every day production is completed, the workshop and processing equipment must be cleaned.
2. Flavored Laba Bean (1) Process Fragrant Laba Bean → Frying → Bottling → Capping → Sterilization → Storage.
(2) Operation points 1 Frying. After the vegetable oil is heated and deodorized, the fragrant Laba beans are quickly stirred to avoid low scorching. When the waxy beans are fried and the flavor and color become deeper, various flavoring materials are added in turn, and the stir-frying continues for a certain period of time. 2 bottling. The bottle caps are washed and sterilized after cooking, and the stir-fried Labandou beans are bottled and placed in a bottle at a distance of 0.5cm to 0.8cm from the bottle mouth. When the bottle mouth is sanitary, the bottle mouth and outer edge cannot be contaminated with the materials. ), Sterilization for 20 minutes at a temperature of 100°C. 3 packing and storage. After the temperature in the bottle drops to room temperature, the product should be stored in a dry, ventilated warehouse. Should generally be stored for 10 days before it can be released for sale. A sample inspection shall be conducted during the storage period of the warehouse. If a product is found to be deteriorating, the cause should be searched and remedial measures should be taken to ensure the quality of the product.
3. Sufu processing (1) Technological process Soybean → selected beans → cleaning → soaking → refining → boiled pulp → pulping → forming → blocking.
(2) bean curd blank 1 selected beans. Remove debris, silt, and rotten beans. 2 soak. Apply soft water that meets the national drinking water standards, and water consumption is 3 to 4 times the quality of soybeans. The general soaking time is 14h ~ 18h in winter, 6h ~ 7h in summer and 12h ~ 16h in spring and autumn. Soak until the soybean grain full wrinkle-free skin, can be squeezed into two petals by hand. 3 refining. It is required to grind three times. The first and second grinded pulps are combined and used, and the third grinded water can be used for the second grind. 4 boiled pulp. The firepower is big, so that the soybean milk is boiled to 95 °C to 100 °C in a short period of time, and the soybean milk is cooked for 2 min to 3 min after it is cooked. 5 o'clock. The amount of gypsum is generally 2kg to 3kg gypsum powder per 100kg dry soybeans. After the gypsum powder is dissolved in water, it is added to a certain temperature of soybean milk, and the mixture is stirred in time. After standing the pulp for 5 minutes or more. 6 molding, block. Before the molding, the bean curd cake and the filter cloth are washed cleanly, and each pod should be packed evenly so that the thickness of the bean cake is the same, and the four corners should be compressed and pressed together. After installation, gradually pressurize, squeeze out the water, press dry (moisture 65% ~ 75%) to loosen the cockroach, go to cloth, anti-spread on the board, with a knife to the tofu according to the required specifications block, block requirements The size of the uniform.
(3) Inoculation 1 Inoculum Preparation and Dosage. Breeding will expand the well-cultivated mixed strains, and dry-producing strains with a certain proportion of dry soybeans will be fully dissolved with an appropriate amount of cold boiled water. The double-layer gauze will be filtered, and the filter residue will be re-opened with cold water-solubilizing filter. The two filtrates will be combined as inoculum. . 2 Inoculation method. Put a layer of gauze on the bamboo screen first, and evenly side the tofu block on the gauze. The distance between the block and the block is about 1cm. Spray the fungus liquid on the bean curd with sprayer. 3 cultivation of mold. Put the bamboo screen on the mold rack in the mildew room and cover it with kraft paper. The temperature and humidity of the mold room were controlled. After a certain period of time, the mycelium grew in a large amount like cotton. When the mycelium began to turn pale yellow, it was removed from the mold room and left for several hours to promote the production of protease. 4 pickles. Place a piece of wood from the bottom of the cylinder 20cm below the bottom of the cylinder. There is a hole with a hole diameter of 15cm in the center of the board. Separate the mycelium connected by hand and wipe it down so that it covers the bean curd, then put the bean curd on the board. Circumferentially, along the wall of the cylinder, close each other, and one side of the non-long mycelium is on the side (not facing upwards or downwards to prevent deformation of the fermented bean curd). Layered salt, the lower salt with a little less, add more layer by layer, and finally put a layer of cover salt (from the formula), marinated a few days later, add a certain concentration of salt water, cover the blank surface, and then Let it stand for a few days, open the water outlet hole at the bottom of the tank, put aside salt water and leave it for one night, let the salt water drain, and dry and contract the salt billet. 5 cooked after bottling. Drain salt brine billets one by one and bottle them tightly, arranging and arranging them tightly. Fill the soup into the bottle. The feed liquid will be more than 1cm above the surface of the fermented bean curd. Pay attention not to overfill, leave a gap of 1cm, and finally tighten the bottle. Cover, bake for a period of time to complete the post-cooked, and after inspection, the finished product. When it is listed and sold, it should be inspected bottle by bottle. If any abnormal phenomenon is found, it should be promptly removed.
4.Mould bean dregs processing (1) Technological process: bean dregs → centrifugal dehydration →roasting →cooling →culture of molds and molds →mixing equipment altar →drying and cooling →after-cooking →bagging →vacuum packing →sterilization →cooling.
(2) Operation points 1 Okara. Must be clean, fresh, no mildew, rancidity, odor, no impurities. 2 spin dry. The dryer with industrial filter cloth can be used to dry the water as much as possible. 3 roasted. To keep turning, in order to avoid bean dregs, stir fry can be made into groups, and loose bean dregs can be dispersed. 4 Inoculation. When the hot bean dregs drop to a certain temperature, it can be inoculated with microorganisms. Breeding and expansion of well-cultivated mixed bacteria and bean dregs are all well-mixed. 5 cultivation of mold. The method is the same as the mildew method of Fragrant Laba Bean. 6 installation altar. Good moldy bean dregs should be mixed with altar in time, otherwise it will seriously affect the quality of the product. According to a certain ratio, the ingredients and bean dregs will be fully mixed and pressed into the altar. The surface is covered with a layer of salt (reserved from the formula). The mouth of the altar is affixed with a film, covered with an altar lid and filled with water. 7 after cooked. After the altar is cooked in a room with certain humidity and temperature, the ripening time is relatively longer when the temperature is low, and the ripening time is relatively shorter when the temperature is high, but the temperature cannot be too high, otherwise the product will deteriorate. The altar is always water-tight during the ripening process. 8 packaging. Molded soybean dregs are seasoned and fresh-keeping, then packed in plastic film bags and vacuum sealed.
Author: College of Food Science and Technology, Hunan Agricultural University
Laba bean curd milk mold residue processing
Bean products such as Laba Bean, Sufu, and Mold Bean Dregs are indispensable foods for consumers in daily life. Bean products produced after process improvement have characteristics such as shortened production cycle, guaranteed quality, and enhanced Health Care effects.