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Method for producing improved frozen bean curd

A production method and technology of frozen tofu, applied in food preparation, food preservation, food science, etc., can solve the problems of low production efficiency of frozen tofu, difficulty in forming a uniform network structure, and long time, so as to improve production efficiency and color White and elastic effect

Inactive Publication Date: 2007-07-25
上海徐汇区联合化工有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Without this process, it is difficult for frozen tofu to form a uniform network structure
But this process takes too long, making the production efficiency of frozen tofu too low

Method used

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  • Method for producing improved frozen bean curd

Examples

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Effect test

Embodiment 1

[0021] Soybeans are washed and soaked first, then refined and heated to make soymilk. Filter the soymilk to remove the bean dregs and separate the soymilk; add a coagulant to the soymilk. The soy milk is stirred and pressed to separate the yellow pulp water, and then placed on the forming mold to cool to make slightly harder tofu.

[0022] Cut the tofu into slices or strips; then use a heating device to heat the tofu, first use 50 ℃ ~ 99 ℃ filtered water to spray or soak for 15 minutes, and then use 50 ℃ ~ 99 ℃, 0.1% -10% concentration The sodium chloride solution is sprayed and heated for 15 minutes, so that the molecular network structure of tofu protein is extended to the maximum value, and the growth of ice crystals is accelerated during freezing; then, it is rapidly frozen with a freezing device, and the temperature is kept at -40°C ~-20°C. After 3 hours, thaw the dehydrated package.

Embodiment 2

[0024] Soybeans are washed and soaked first, then refined and heated to make soymilk. Filter the soymilk to remove the bean dregs and separate the soymilk; add a coagulant to the soymilk. The soy milk is stirred and pressed to separate the yellow pulp water, and then placed on the forming mold to cool to make slightly harder tofu.

[0025] Cut the tofu into slices or strips; then heat the tofu with a heating device, first spray heating with a sodium chloride solution with a concentration of 50°C to 99°C and a concentration of 0.1% to 10% or soak in a bath for 15 minutes, and then heat it with a temperature of 50°C to 99°C filtered water is sprayed or heated for 15 minutes to extend the network structure of tofu protein molecules to the maximum, and accelerate the growth of ice crystals during freezing; then use a freezing device to freeze rapidly and keep the temperature at -40°C ~-20°C. After 3 hours, thaw the dehydrated package.

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Abstract

An improved technology for preparing frozen bean curd includes such steps as slicing or slitting raw bean curd, respectively spraying the filtered water and NaCl solution at 50-90 deg.C or immersing in them respectively, fast freezing, thawing, dewatering and packing.

Description

technical field [0001] The invention relates to a method for making frozen tofu. Background technique [0002] The traditional production process of frozen tofu includes the following points: After the soybeans are washed, dipped and refined, a coagulant is added to the cooked soybean milk, and the tofu is frozen after it solidifies, matured, and finally thawed and dehydrated. Among them, the "ripening" stage is the key process of making frozen tofu. The traditional "ripening" technology is to send the frozen tofu to a aging room at -5°C to -1°C for 21 days. Without this process, it is difficult for frozen tofu to form a uniform network structure. But this process takes too long, making the production efficiency of frozen tofu too low. Contents of the invention [0003] The object of the present invention is to provide an improved production method of frozen tofu, which saves the "ripening" stage through the secondary heating method, and improves the production efficien...

Claims

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Application Information

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IPC IPC(8): A23L1/20A23L3/36A23L11/00
Inventor 封国光
Owner 上海徐汇区联合化工有限公司
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