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Processing method of soybean product

A processing method and technology for soybean products, applied in the processing field of soybean products, can solve the problems of incomplete utilization, single product taste, low nutritional content, etc., and achieve the effects of less loss, good taste, and rich and mellow aroma.

Active Publication Date: 2011-07-20
王连成
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The technical problem to be solved by the present invention is to overcome defects such as incomplete utilization, single product taste and low nutritional content in the existing processing methods of soybean products, and provide a new processing method of soybean products. The advanced processing method can make full use of various nutritional components of soybeans and various by-products produced in the processing, and the prepared soybean products have high nutritional components and good taste

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] 1. Pass soybeans through heating and extrusion equipment (produced by Beijing Kanggang Food Development Co., Ltd.) to obtain irregular block semi-finished products; wherein the heating temperature is 170°C;

[0026] 2. Soak the obtained semi-finished product in water for 3 hours (summer);

[0027] 3. Dry the semi-finished product after soaking, put it into the brine preparation and boil for 30 minutes;

[0028] 4. After drying, marinate with garlic pickle for 20 minutes; after marinating, fry for 20 minutes;

[0029] 5. After drying, mix well with the egg white protein solution;

[0030] 6. Squeeze into blocks, that is.

Embodiment 2

[0032] 1. Pass soybeans through heating and extrusion equipment (produced by Beijing Kanggang Food Development Co., Ltd.) to obtain irregular block semi-finished products; wherein the heating temperature is 180°C;

[0033] 2. Soak the obtained semi-finished product in water for 6 hours (winter);

[0034] 3. Dry the semi-finished product after soaking, put it into the brine preparation and boil for 20 minutes;

[0035] 4. After drying, marinate with garlic pickle for 30 minutes; after marinating, fry for 15 minutes;

[0036] 5. After drying, mix well with the egg white protein solution;

[0037] 6. Squeeze into blocks, that is.

Embodiment 3

[0039] 1. Pass soybeans through heating and extrusion equipment (produced by Beijing Kanggang Food Development Co., Ltd.) to obtain irregular block semi-finished products; wherein the heating temperature is 170°C;

[0040] 2. Soak the obtained semi-finished product in water for 4 hours (autumn);

[0041] 3. Dry the semi-finished product after soaking, put it into the brine preparation and boil for 25 minutes;

[0042] 4. After drying, marinate with garlic pickle for 40 minutes; after marinating, fry for 10 minutes;

[0043] 5. After drying, mix well with the egg white protein solution;

[0044] 6. Squeeze into blocks, that is.

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Abstract

The invention discloses a processing method of a soybean product, comprising the following steps: 1. extruding soybean into a block-shaped semi-finished product at high temperature; 2. soaking the obtained semi-finished product with the water; 3. spinning-drying the soaked semi-finished product and putting the dried semi-finished product into a marinating liquid to decoct; 4. spinning-drying and curing with garlic curing agent; 5, drying and evenly and sufficiently mixing with egg white protein liquid; and 6. extruding into the block shape to obtain the soybean product. The processing method can sufficiently utilize various nutrient contents of the soybean and various by-products generated in the processing, therefore, the prepared soybean product has less loss of the nutrient contents, favorable taste and mellow flavor.

Description

technical field [0001] The invention relates to a food processing method, in particular to a processing method of soybean products, belonging to the processing field of soybean products. Background technique [0002] In the production process of the soybean products currently on the market, the nutrients are not effectively utilized, and the processed non-staple food products do not contain dietary fiber. The existing processing methods of bean products are not only incompletely utilized, but also have defects such as single taste and low nutritional content in the processed bean products, which need to be improved. Contents of the invention [0003] The technical problem to be solved by the present invention is to overcome defects such as incomplete utilization, single product taste and low nutritional content in the existing processing methods of soybean products, and provide a new processing method of soybean products. The advanced processing method can make full use o...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/20A23L11/00
Inventor 王连成
Owner 王连成
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