说起腐竹,想必大家都不陌生,不管在哪个季节,不管是凉拌还是热炒,腐竹都是人们非常喜欢的一种食物。腐竹的制作过程也是蕴含了很多科学知识,大家不妨跟随腐竹厂家一起来了解下吧。
Speaking of yuba, I think everyone is familiar with it. No matter in which season, whether it is cold or hot fried, Yuba is a kind of food that people like very much. The process of making putrid bamboo also contains a lot of scientific knowledge. You may as well follow the manufacturers of putrid bamboo to learn about it.
1、浆液在一定温度下,蛋白质会发生变性:分子空间结构发生变化,内部疏水性基团转移到分子的外部。
1. At a certain temperature, the slurry denatures proteins: the molecular space structure changes, and the hydrophobic groups inside the slurry transfer to the outside of the molecule.
2、浆液表面水分子不断蒸发,表层蛋白质浓度逐渐增大,蛋白质分子之间互相碰撞。
2. Water molecules on the slurry surface evaporate continuously, protein concentration on the surface increases gradually, and protein molecules collide with each other.
3、碰撞过程中,蛋白质分子间在疏水键、离子键、二硫键等作用力下发生聚合,形成稳定的空间网状结构。
3. During the collision process, proteins aggregate under hydrophobic bonds, ionic bonds and disulfide bonds to form a stable spatial network structure.
4、表层蛋白质中的疏水键在运动过程中还会与脂肪结合,从而形成大豆蛋白质脂类薄膜,薄膜内还可包含多糖等其它成分,达到一定厚度挑起即成腐竹。
4. Hydrophobic bonds in surface proteins also bind to fat during exercise, thus forming soybean protein lipid films, which can also contain other components such as polysaccharides, and become rotten bamboo when stirred up to a certain thickness.
腐竹厂家
Yuba manufacturers
大豆浆液中的主要成分是蛋白质、脂肪、多糖等。浆液达到一定温度后,蛋白质分子逐渐变性,结构发生变化。变性的蛋白质分子在各种键的作用下开始聚集,开始形成空间网状结构,进一步包含脂肪、糖类等其它物质,从而形成腐竹。
The main components of soybean slurry are protein, fat, polysaccharide and so on. When the slurry reaches a certain temperature, the protein molecule gradually denatures and the structure changes. The denatured protein molecules began to aggregate under the action of various bonds, and began to form a spatial network structure, further containing fat, sugar and other substances, thus forming putrefaction.
腐竹炒木耳,腐竹炒肉,都是餐桌上的常备菜肴,腐竹口感很好,处理起来也比较简单。想要将腐竹制作地又香又好吃,便需要在其制作过程中下足功夫。榨浆是腐竹制作的重要工序,腐竹厂家带大家一起看看这个过程需要注意什么吧。
Sauted fungus and sauteed meat are common dishes on the table. The taste of sauced bamboo is very good and the processing is relatively simple. If you want to make Yuba delicious and fragrant, you need to make great efforts in the process of making it. Pulping is an important process in the production of rot bamboo. Let's take a look at what we need to pay attention to in this process.
经石磨磨出的豆浆,包含有豆渣等成分。榨浆其实便是过滤。榨浆的工具有二,其一是榨浆桶,由上乘杉木板材制作而成,桶的中间有一隔板。隔板上凿出了许多能过中指的圆孔;其二是榨浆袋,由疏密适中白布缝制而成。
The soybean milk ground by stone mill contains soybean dregs and other ingredients. Pulping is actually filtering. There are two tools for pulping. One is the pulping barrel, which is made of superior Chinese fir board. There is a partition in the middle of the barrel. Many round holes were cut through the middle finger on the partition board, and the second was the pulp bag, which was sewn from the dense and moderate white cloth.
榨浆时,首先把榨浆袋放置在榨浆桶隔板之上,把石磨磨出来的豆浆倒入榨浆袋内,然后手执榨浆袋袋口,顺时针或者逆时针拧几圈,压缩榨浆袋空间。浆水从细小的布孔挤出。此时,还要不断地用力在榨浆袋外挤压,挤出袋内的细末浆水。袋内的浆水挤出来后,只剩下豆浆渣。为提高利用率,还要在袋内倒入适量的清水,用手搅拌豆浆渣,进行二次榨浆。二次榨浆后,要把袋内的豆渣倒到另一个木桶上。
When squeezing pulp, first place the pulp bag on the separator of the pulp barrel, pour the stone-milled soybean milk into the pulp bag, then hand-hold the mouth of the pulp bag, twist a few circles clockwise or counter-clockwise, compress the space of the pulp bag. Slurry is squeezed out of tiny cloth holes. At this time, we must continue to squeeze out the pulp bag, squeeze out the fine pulp in the bag. After the water in the bag was extruded, only soybean milk residue remained. In order to improve the utilization rate, proper amount of water should be poured into the bag, and soybean milk residue should be stirred by hand for the second squeezing. After the second pulping, the bean dregs in the bag should be poured onto another barrel.
榨浆之后的豆浆还可以作为果树的肥料使用,所以大家千万不要随意扔掉哦。
Soybean milk after squeezing can also be used as fertilizer for fruit trees, so you must not throw it away at will.