A kind of preparation method of tofu skin

A production method and a technology for tofu skin are applied in the field of preparation of bean products, which can solve the problems of waste of remaining soybean milk, unhealthy health, and deep luster of tofu skin, so as to shorten the film-forming time, save energy consumption, and optimize the cooking time. Effect

Active Publication Date: 2016-08-03
福建省清流七星岩食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

2. The remaining soymilk after peeling in this process lacks protein and is not easy to peel off. Chemical additives are usually added to achieve the purpose of peeling off the skin. The products produced by this method contain chemical additives, which are not conducive to human health; and If the method of chemical additives is not used, the output will be reduced and the remaining soybean milk will be greatly wasted. Sometimes it will be concentrated at a higher temperature and normal pressure, and the degree of concentration is completely judged by experience.
This method has high efficiency in producing bean curd skin, and the yield of bean curd skin is 50% by heating and concentrating the remaining soybean milk after peeling off the skin, but the bean curd skin has deep luster, poor toughness, low yield and high energy consumption

Method used

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  • A kind of preparation method of tofu skin
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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0070] Make bean curd skin specifically as follows with the manufacture craft of above-mentioned bean curd skin:

[0071] (1) Steps 1-4 of the manufacturing process of tofu skin as described above to obtain homogeneous soybean milk:

[0072] (2) Boil the milk: heat the raw soybean milk obtained in the above (1) at 90°C under sealed conditions for 10 minutes;

[0073] (3) Conjunctiva: control step (2) temperature of soybean milk to 78°C, blowing air to make conjunctiva on the surface of soybean milk;

[0074] (4) Remove the film: use 0.1M sodium hydroxide to control the pH value of the soy milk to 7.0, and remove the tofu skin;

[0075] (5) Concentration: Place the remaining soybean milk in step (4) in a three-effect vacuum concentration and vacuum scraper concentration system at a temperature of 50°C and a vacuum degree of 0.07MPa to vacuum concentrate to a slurry specific gravity of 1.4;

[0076] (6) Dipping: put the tofu film obtained in step (4) at 55°C, bake for one hour...

Embodiment 2

[0080] Make bean curd skin specifically as follows with the manufacture craft of above-mentioned bean curd skin:

[0081] (1) Steps 1-4 of the manufacturing process of tofu skin as described above to obtain homogeneous soybean milk:

[0082] (2) Boil the milk: heat the raw soybean milk obtained in the above (1) at 93°C under sealed conditions for 13 minutes;

[0083] (3) Conjunctiva: control step (2) temperature of soybean milk to 80°C, blowing air to make conjunctiva on the surface of soybean milk;

[0084] (4) Remove the film: use a tofu skin rod to stir up the tofu skin, and control the pH of the soy milk to 6.5;

[0085] (5) Concentration: Place the remaining soybean milk in step (4) in a three-effect vacuum concentration and vacuum scraper concentration system at a temperature of 55°C and a vacuum degree of 0.07 for 10.3 hours until the slurry has a specific gravity of 1.3;

[0086] (6) Dipping: Bake the tofu film obtained in step (4) at a low temperature of 55°C for on...

Embodiment 3

[0090] Make bean curd skin specifically as follows with the manufacture craft of above-mentioned bean curd skin:

[0091] (1) Steps 1-4 of the manufacturing process of tofu skin as described above to obtain homogeneous soybean milk:

[0092] (2) Boiling: heat the raw soybean milk obtained in (1) above in a sealed tank at 95°C for 15 minutes;

[0093] (3) Conjunctiva: control step (2) Soymilk temperature to 80±2°C, blowing air to make conjunctiva on the surface of soymilk;

[0094] (4) Remove the film: use a tofu skin rod to stir up the tofu skin, and control the pH value of the soy milk to 7.0;

[0095] (5) Concentration: Place the remaining soybean milk in step (4) in a three-effect vacuum concentration and vacuum scraper concentration system at a temperature of 60°C and a vacuum degree of 0.08MPa for 14 hours until the slurry has a specific gravity of 1.4;

[0096] (6) Dipping: Bake the tofu film obtained in step (4) at 60°C for one hour, remove the surface moisture, remov...

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Abstract

The invention relates to the preparation of bean products, in particular to a method for preparing bean curd skin. The object of the present invention provides a kind of production method of bean curd skin to the problem existing in the prior art, does not use any bad additive, combines the processing technology of traditional food bean curd skin, has improved the yield and quality of bean curd skin, and energy consumption is low, and output high. The technical scheme of the present invention is to optimize the cooking conditions of soybean milk on the basis of the processing technology of traditional food bean curd skin, find the most suitable temperature and time for cooking milk, improve the quality of bean curd skin, and shorten the time for film formation of bean curd skin . And the vacuum concentration method is used to concentrate the remaining soy milk after peeling off the skin. Under low pressure conditions, the remaining soy milk can be boiled and concentrated under low temperature conditions, which increases the concentration of the remaining slurry and facilitates dipping. At the same time, because it is carried out under low temperature conditions, Therefore, the slurry will not be burnt, which ensures the quality and saves energy consumption.

Description

technical field [0001] The invention relates to the preparation of bean products, in particular to a method for preparing bean curd skin. Background technique [0002] Tofu skin, also known as tofu skin, tofu tendon, yuba, tofu clothing, etc. tofu skin is a traditional delicacy of the Chinese nation and has been widely loved since ancient times. Tofu skin is a food made by removing the skin film formed on the surface of heated soybean milk. [0003] Its light yellow color and unique flavor are one of the traditional special foods in my country. Tofu skin is rich in nutrients, rich in VE, unsaturated fatty acids, isoflavones, lecithin and other functional ingredients, and does not contain cholesterol. Regular consumption can improve cardiovascular function and supplement the amino acids needed by the human body. Advanced nutrition for patients with vascular diseases, so it is also known as "the best vegetarian food". [0004] In the prior art, bean curd skin is mostly form...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23C20/02A23L11/45
Inventor 郑秀莲
Owner 福建省清流七星岩食品有限公司
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