Thousand sheets of tofu and its preparation method

Abstract

The invention discloses thin-sheet bean curd and a preparation method thereof. The thin-sheet bean curd comprises the following components by weight: 90-100 parts of soybean protein, 30-40 parts of starch, 650-680 parts of water, 140-155 parts of edible vegetable oil, and 0.1-0.5 parts of transglutaminase. The preparation method comprises the following steps: well mixing soybean protein, starch, a mixture of ice and water, transglutaminase, and edible vegetable oil, stirring to allow the formed mixed slurry to be without ice particles, performing processing forming, allowing the product to stand for more than 8 hours at a temperature below 20 DEG C, steaming the product at 80-100 DEG C, cooling to below room temperature so as to obtain a object product. The thin-sheet bean curd is pure-white in color, and rich in elasticity, contains abundant nutritional components such as vegetable protein, calcium and the like, is fully benefit for human body absorption, is suitable for long-term freeze preservation, still has fine and smooth mouthfeel after thawing, and belongs to novel green food; the preparation process is simple, easy to operate, labour-saving and time-saving, and meets the requirements for large-scale production.

Description

technical field [0001] The invention relates to a bean product and a preparation method thereof, in particular to a novel thousand-sheet bean curd and a preparation method thereof. Background technique [0002] Tofu is widely favored by people as a traditional food with a long history of making. Traditional tofu is generally made by soaking soybeans, grinding them, boiling them, and braising them. The process is complicated, time-consuming and labor-intensive, and the cost is high. Moreover, traditional tofu is harmful to human health due to the addition of brine, gypsum, etc. as coagulants, and is not easy to preserve. Further speaking, if it is refrigerated, the preservation period should not exceed three days at most, otherwise it will deteriorate; If frozen, the storage period can be extended, but after thawing and cooking, the tofu will form a spongy structure without a smooth and delicate taste. Contents of the invention [0003] The object of the present invention...

AI Technical Summary

Problems solved by technology

Traditional tofu is generally made by soaking soybeans, grinding them, boiling them, and braising them. The process is complex, time-consuming, and costly.

Moreover, the traditional tofu is harmful to human health due to the addition of brine, gypsum, etc. as coagulants, and is not easy to preserve. Further speaking, if it is refrigerated, the preservation period should not exceed three days at most, otherwise it will deteriorate; If frozen, although the storage period can be extended, after thawing and cooking, the tofu will form a spongy structure, without a smooth and delicate taste