Soybean solid-state product pingtangye and method of producing the same

Abstract

The invention relates to a solid soybean product, pingtangye, and a preparation method thereof. The solid soybean product is prepared from soybean as a main raw material by grinding, pulping, boiling to form a film on the surface of soybean milk, taking the film out to form the fresh product of the soybean product, and cooling to form the frozen product of the soybean product. The preparation method comprises the following steps of collecting raw materials, cleaning, soaking, grinding into thick liquid, filtering, boiling, taking film out from the surface of soybean milk, pre-cooling, slicing, packing, sterilizing, quick-freezing, and testing. The product is rich in soybean protein and multiple vitamins and minerals; and has the effects of balancing diet nutrition, improving memory, and keeping health of human nerve, internal organs, bones and skins. All the components of the product are from soybean, and additives are not required to be added in the whole processing process. The inventive product has the advantages of simple consumption, good convenience and cleanness, no toxic and adverse side effects to human body, and good safety.

Description

technical field [0001] The invention relates to a soybean solid product Pingtangye which is rich in soybean protein and a preparation method of the product, which is rich in soybean protein and various vitamins and minerals, and is the best product in people's life. health food. Background technique [0002] Soybean solid product flat soup leaves and its preparation method are still immature in domestic and foreign markets. There is only a simple production process for soybean skin, such as the Chinese No. 200410023809.2 invention patent application publication, which records a kind of production technology for soybean skin, which is characterized in that: The process steps are as follows: selecting soybeans, drying and frying, peeling, soaking, refining, filtering to remove impurities, forming soybean milk, boiling, refining soybean skins, picking skins, and drying to form finished products. The above-mentioned process of extracting soybean skin is to keep the temperature ...

AI Technical Summary

Problems solved by technology

The above-mentioned process of extracting soybean skin is to keep the temperature of soybean milk above 100 degrees to keep the soybean milk homogeneous, and then use cold wind to blow the boiling soybean milk surface into a flat surface, and gradually form a layer of film, namely soybean skin. In the process of dry hot frying and peeling, the soybean itself loses part of its nutrients; the temperature of soybean milk continues to exceed 100 °C, which is not conducive to the transformation of globular protein into textured protein; cold air is used to blow out the flat surface to form soybean skin, resulting in dark color and luster of soybean skin. The taste is not good; coupled with the final drying process, these will destroy the nutrients in soybeans, resulting in a large loss of nutrients, and it is also inconvenient to use

Images