Method for processing soya milk film

Abstract

The invention relates to a method for processing bean curd skins which are bean products. The method for processing the bean curd skins comprises the following steps: (1) high-quality black beans with a cleanliness of more than 95 percent are roughly ground to remove hulls; (2) after hulls are removed, the black bean are washed in clear water in two groups; (3) the first group of the black beans and the second group of the black beans are subjected to filtration, pulping, siruping and filtration sequentially; and (4) after filtration, the first group of black bean milk is poured into a film making pot completely; after the black bean milk is heated for 3 to 7 minutes, a film begins to form on the surface of the black bean milk, and then is taken out to be dried; and when the black bean milk in the film making pot begins to turn yellow, the second group of black bean milk is poured into the film making pot, and a film is taken out and dried. The method for processing the bean curd skin has the advantages that the processing amount is large and the bean curd skins have excellent taste and high nutrient value.

Description

technical field [0001] The invention relates to a processing method of bean curd skin in bean products. Background technique [0002] Traditional bean curd skin is processed from soybeans, which generally includes processes such as soaking, boiling pulp, and removing membranes. As the Chinese Patent Publication No. is "101036508", the application number is "200610044500.0", and the patent title is described in the patent application of "a kind of preparation method of bean curd skin", "a kind of filtering, heating, blending A process for making bean curd skin under conditions such as adding additives and pressurizing, including the following steps: cleaning high-quality soybeans, crushing, soaking, refining, filtering, boiling, pointing, pouring, pressurizing, and removing the skin After ten steps, green and pollution-free bean curd skin is produced.” The existing defects in the processing of bean curd skin are as follows: 1. The output is low. At present, about 100 catties...

AI Technical Summary

Problems solved by technology

"The defects in the existing bean curd skin processing are as follows: 1. The output is low. At present, about 100 jin of soybeans are generally needed for processing bean curd skin. If the amount is small, the work efficiency is high and the cost is high, which is very uneconomical and unfavorable for industrial production. Generally, every 100 jin of soybeans Only about 10 catties of tofu skin can be processed. The reason is that the color of the boiled soy milk will turn yellow after being boiled in the conjunctival pot for a long time, and the tofu skin that is picked up will also turn yellow and fail to meet the requirements. It can be treated as a defective product; some will add additives such as brighteners in the remaining soybean milk to improve the color, which will not only increase the cost, but also endanger human health; 2. The raw material for processing is single. The type of skin and the taste are single