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Method for preparing black bean curd skin

A technology of black bean curd skin and black bean curd, which is applied in the field of preparation of black bean curd skin, can solve the problems of being inferior to black soybeans, achieve the effects of low production cost, simple production method, and high nutritional and health care functions

Inactive Publication Date: 2012-07-11
淮南市八公山豆制品厂
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Traditional bean curd skin is mostly made of ordinary white soybeans, or colored with pigments and additives, especially in terms of nutritional and health functions, it is far inferior to black soybeans

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] A kind of preparation method of black bean curd skin, at first is to select good black bean raw material, soak after impurity removal and selection, the soaking time is generally 6-8 hours in summer and 10-12 hours in winter according to the temperature, and then soak the black bean Use a refiner to refine the pulp and separate the pulp residue, and finally cook the pulp in a closed micro-pressure pneumatic pulp cooking tank to 100°C, filter the cooked pulp through a 100-mesh nylon screen into the bean curd pot, after the soybean milk is finished, Open the steam valve of the bean curd skin pot and let in the steam. The temperature of the soy milk is maintained at 80-95 degrees without tumbling. At the same time, keep the air circulation on the pulp surface. After cooling, the pulp surface will naturally solidify a layer of oily thin pulp skin of about 0.5 mm. Gently pick the stick from the side and place it on the shelf above the pot to control the pulp. After every 3-8 ...

Embodiment 2

[0016] Instant bean curd sushi:

[0017] Mix the rice with sugar, black sesame, and shredded ham while it is hot, soften the tofu skin and spread it out, then put it in the rice.

[0018] Features: sweet taste, rich nutrition, easy to eat.

Embodiment 3

[0020] Instant bean curd egg soup:

[0021] The black bean curd skin is chopped, mixed with auxiliary materials and packed into a small bag product; the auxiliary materials include appropriate amount of dried egg skins, dried vegetables, salt and monosodium glutamate.

[0022] When eating, put the pot on the fire, add cooked lard to heat up, add chopped green onion and minced ginger to the pot, add water to boil, pour in the above products, and cook for another 15 minutes.

[0023] Features: This soup is rich in protein, calcium, phosphorus, iron, zinc and vitamin A, vitamin B1, vitamin B2, vitamin D, vitamin E and other nutrients. It tastes delicious and is a nourishing soup for pregnant women. .

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Abstract

The invention relates to a method for preparing black bean curd skin, which comprises the following steps of: removing impurities from black beans, choicely selecting and soaking the black beans, grinding the soaked black beans into milk, and separating the milk and residues to obtain a slurry liquid; cooking the milk liquid to 100 DEG C, filtering the milk liquid into a bean curd skink pot via a 100-mesh sieve, introducing steam into the pot to maintain the temperature of the bean milk at 80-95 DEG C, keeping air circulated on the milk surface without turning over, naturally coagulating one 0.5-mm oil-based thin milk skin layer on the milk surface through cooling, lightly picking up the edge by using a skin picking stick, controlling the milk via a frame above the pot, form another milk skin every 3-8 min, and picking up the milk skin and controlling the milk in the same method. In the method, pure natural black beans are used as a raw material to form the bean curd skin. Not only is the production method simple and the processed black bean curd skin is convenient to eat and has high nutrition value, but also the requirements of people for diversified bean curd skin products and nutrition and health care functions are satisfied.

Description

technical field [0001] The invention relates to a preparation method of black bean curd skin. Background technique [0002] Black soybeans have higher nutritional value and medicinal value than ordinary soybeans. In addition to being rich in protein, lecithin, fat and vitamins, black soybeans also contain melanin and niacin. Black beans have always been regarded as a good product for both medicine and food. Studies have shown that black beans are high in protein and low in calories, and the protein content in black beans is as high as 36%-40%. Regular consumption of black beans can soften blood vessels, moisturize the skin, and delay aging. Especially beneficial to patients with high blood pressure and heart disease. [0003] Traditional bean curd skin is mostly made of ordinary white soybeans, or colored with pigments and additives, especially in terms of nutritional and health functions, it is far inferior to black soybeans. With the improvement of people's living stand...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C20/02A23L11/45
Inventor 杜传新
Owner 淮南市八公山豆制品厂
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