How to solve the problem of spoiled pepper and dried bean curd?

Author: Hai Kang Zhou Li Si technology for a long time

Soybean is native to China and has a long history of cultivation. Soy is rich in nutrients and is grown in many parts of the country. However, in recent years, due to the impact of genetically modified soybeans such as the United States and Argentina, the growing area of ​​soybeans in China has declined, which has affected the development of China's soybean industry.

Zhou Zhou Chief Engineer of Shanghai Kangjiu Disinfection Technology Co., Ltd., which has long been concerned about the trend of the food industry, believes that deep processing of soybeans can increase the purchase price and added value of soybeans and increase the income of soybean farmers, thereby increasing the enthusiasm of farmers to grow soybeans and promoting the health of soybean industry. development of.

Soybean processed food is a lot, pickled bean dried bean is one of them. The pickled bean and dried bean curd is produced by the marinating process. It has a delicious flavor such as aroma, spicy, salty, fresh and sour, which is favored by consumers. However, after the brewing of the pickled bean dried bean, in order to maintain a good flavor, it is not suitable for high temperature sterilization, and it is rich in nutrients, the food is susceptible to infection by microorganisms and is spoiled.

So, how to solve the problem of spoilage and spoilage ?

Zhou’s chief engineer believes that in order to solve the problem of corruption and spoilage of pickled peppers, it is necessary to take multiple measures. The whole process of food quality control measures and dual-nuclear ozone sterilizing machine can effectively eliminate microbial contamination, prevent spoilage and spoilage and spoilage, and prolong the shelf life of pickled beans and dried beans .

Dried bean curd is also called white dry and dried tofu. It is also the abbreviation of tofu. Tofu is a reprocessed product of tofu, which is characterized by salty and refreshing taste, hard and medium toughness, and can be stored for a long time.

Soybean is rich in nutrients, contains a lot of protein, fat, carbohydrates, and contains calcium, phosphorus, iron and other minerals needed by the human body. During the production process, the dried bean curd will be added with salt, fennel, pepper, aniseed, dried ginger and other spices.

Tofu is not only good in flavor, but also has good therapeutic value. The protein contained in the dried bean curd is a complete protein, which contains not only the 8 kinds of amino acids necessary for the human body, but also the proportion thereof is close to the nutritional needs of the human body, and the nutritional value is high. The lecithin contained in the tofu can remove cholesterol attached to the blood vessel wall, prevent hardening of the blood vessels, prevent cardiovascular diseases, and protect the heart. The various minerals contained in the dried tofu can supplement the calcium, prevent osteoporosis caused by calcium deficiency, promote the development of human bones, and are extremely beneficial to the bone growth of children and the elderly.

Pickled peppers are dried snacks made from dried bean curd, chili, pepper, star anise, ginger, lactic acid, vinegar, umami, salt, etc., which are processed by infusion process. Appetite, promote blood circulation and other characteristics. The production technology of pickled peppers and dried beans is simple, and the investment required for production is not large. The general food factory can produce dried pickled beans with a little modification.

The main points of operation for processing pickled bean dried beans are as follows -

1. Choose fresh, normal color, no odor, good shape of dried bean curd, as a processing material for pickled bean dried bean. When purchasing dried bean curd, you should master the following points: 1) The color of high-quality dried bean curd is milky white or light yellow; the appearance is neat; it is elastic and tender; there is no liquid seeping after extrusion; the smell is fragrant; the taste is pure and salty. Light and moderate. 2) The color of ordinary dried beans is deep ; the appearance is not neat; the roughness is poor, the elasticity is poor; the water can be squeezed out at the incision; the aroma is dull; the taste is dull, or salty or light. 3) The color of inferior tofu is dark yellow or slightly red or green, dull; the appearance is rough; inelastic; the surface is sticky; the water is flowing out at the incision; in the smell, there is astringency and rancid smell; , 涩, acid and other flavors.

2. Dry the tofu with clean water, drain the water, and cut the dried bean slices with a wide width and a moderate thickness.

3. Put the dried bean slices in boiling water for a few minutes and keep boiling.

4. Remove the dried dried bean slices from the boiling water and drain the water.

5. chili, pepper, anise, ginger and other spices clean, after shredding, and flavor materials, salt, together with water into the stainless steel cooking pot, stir, heated to boil and keep boiling for 5 minutes, then stopped heating.

6. When the temperature of the liquid material in the previous step drops to 90 degrees Celsius, add lactic acid and vinegar, stir evenly, and then cool to room temperature to obtain a pickled pepper solution.

7. The dried bean slices which have been drained in the above step 4 are placed in the bellows solution which has been cooled in the above step 6, and the lid is placed in a sealed state for 12-16 hours.

8. Remove the soaked dried beans and place them on a clean, flat plate. Drain the soup slightly and quickly load it into the bag.

9. According to the relevant food safety standards, the detection of sensory, microbial, heavy metals and other items on the dried pepper and dried bean. The dried pickled bean dried bean products are stored in the warehouse and sold as finished products.

Pickled peppers are rich in protein, fat, amino acids, minerals, vitamins and other nutrients, and have high moisture content. After brewing, in order to maintain good flavor, it is not suitable to use high temperature and high pressure method for cooking and sterilization. Dried capers are susceptible to microbial infection and spoilage.

The weekly legislation of Shanghai Kangjiu Disinfection Technology Co., Ltd. believes that in order to improve the safety and quality of the pickled bean dried bean and prolong the shelf life of the pickled bean and dried bean curd, comprehensive quality assurance measures should be taken: 1. Select the dried bean curd with good sanitary quality and less bacteria. Raw materials such as raw materials to control the microbial content from the source. 2. For the brewed soaked peppers waiting for packaging, the secondary pollution of microorganisms should be avoided. 3. For the processing and packaging of the pickled bean dried bean, the disinfection work should be done well. For the operator's mouth, hands, feet, head, shoes, overalls, caps, etc., health work should be done well. 4. Do a good job in anti-fly and anti-mosquito work. 5. After the soaked peppers are soaked, the bare time in the air should be shortened as much as possible, and should be packaged and sealed as soon as possible. 6. Pickled pepper and bean processing enterprises should disinfect the air, containers and facilities that come into contact with food. In order to prevent the pickled bean dry beans from being contaminated by microbial contamination in the air before packaging, advanced food quality assurance techniques such as NICOLER disinfection technology can be used to sterilize and disinfect the air in the workshop to reduce the amount of bacteria and other microorganisms in the air. 7. Control the processing amount of pickled bean dried beans. If the processing volume exceeds the production capacity of the workshop, it is easy to cause problems such as cross-contamination of the front and back processes and cross-contamination of raw and cooked, which leads to the excessive microbial content of the dried pepper and dried bean curd.

In the production process of pickled peppers and dried bean curd, the dual-nuclear ozone sterilization technology can effectively control the number of microorganisms in the workshop and improve the safety quality of the dried pepper and dried bean curd, thereby prolonging the shelf life of the dried pepper and dried bean curd .

Ozone is a highly effective fungicide with strong disinfection and sterilization, and sterilization is thorough and rapid. At the same time of disinfection and sterilization, ozone can be reduced to oxygen by itself, leaving no traces, no secondary pollution, and environmental protection and safety. At the same time, the use of ozone sterilization can also avoid the shortcomings of low ultraviolet disinfection energy efficiency and chemical fumigation pollution.

The dual-nuclear ozone sterilization technology is suitable for the process of storage, preservation and disinfection of raw materials and finished products of food production enterprises. For example, it can be used for: sterilization and disinfection of cold storage sterilization; food production workshops such as pickled peppers and dried beans; processing of fruits and vegetables , storage and anti-mildew preservation; mineral water sterilization and quality; food production water, production tool containers, packaging, etc. disinfection.

The domestic food safety technology research and development institutions have developed “ dual-nuclear ozone sterilization equipment ” using advanced technology. The device has the characteristics of fast sterilization speed, high sterilization efficiency, automatic control, safe operation and low operating cost. It has been successfully used in the production of various foods such as bean products, cake foods, meat products, dairy products, beverages, pickles and the like. In the process, the safety quality of these foods is effectively improved and the cost of food production is reduced .

Soybean as raw material, can be processed into a variety of foods, such as pickled bean dried bean curd, spicy bean strip, lactone tofu, multi-flavored beans, rot, yuba, soy milk powder, soy milk, soy isoflavones and so on.

The use of dual-nuclear ozone sterilization equipment and HACCP food safety management system will help soybean food development, extend the shelf life of soybean food, and promote the development of soybean planting industry, which can effectively promote the development of China's soybean industry.

This article is provided by Shanghai Kangjiu Disinfection Technology Center

Want to exchange "prolonged food shelf life" and "sterilization and disinfection" methods, welcome, (Shanghai Kangjiu disinfection) , calls, letters, mail.

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