Making method of black bean dried bean-curd sticks

Abstract

The invention provides a making method of black bean dried bean-curd sticks, and relates to a making method of dried bean-curd sticks. The making method comprises the following steps: a, material selection; b, immersion: immersing the black bean for 12 to 18 hours, and washing; c, pulping: grinding pulp and separating pulp and dreg with a filter screen of between 180 and 200 meshes; d, pulp cooking: heating the soybean milk to a temperature of between 100 and 110 DEG C, and keeping on cooking for 28 to 32 minutes; e, molding: peeling and molding; f, baking: placing the beancurd sheet for 2 to 4 hours, heating and controlling the temperature to be between 75 and 85 DEG C for 5 to 7 hours, controlling the temperature to be between 58 and 62 DEG C for 1.5 to 2.5 hours, stopping heating, and cooling to room temperature; g, cutting; h, baking: heating to a temperature of 60+ / -5 DEG C for 7 to 8 hours, and cooling to room temperature; and i, packaging. The making method has the advantages of high yield of black bean dried bean-curd sticks, nutrition retention, good taste, long preservation period, immerse-free edibility by means of post-processing. A novel dried bean-curd stick product is added to the market, and the requirement of people for food nutrition and flavor diversity can be fulfilled.

Description

technical field [0001] The invention relates to the technical field of food production, and further relates to the production technology of bean products, especially a production method of bean curd sticks. Background technique [0002] Traditional yuba is made of soybeans, and its production process includes: soaking, pulping, cooking, drying, and packaging. Although soybean curd sticks have high protein content, their taste is relatively simple after all. Therefore, it is necessary to develop a kind of novel bean product with multiple nutrition. [0003] With the acceleration of the pace of modern life and work, the pressure of modern people increases, and they are prone to physical weakness and fatigue. In order to enhance vitality and energy, according to the traditional medicine of the motherland, it is very important to invigorate the kidney. Black beans are an effective kidney tonifying product. According to the theory of traditional Chinese medicine, beans are th...

AI Technical Summary

Problems solved by technology

[0004] However, due to the ingredients of black beans, black bean curd sticks are not easy to make

The outstanding performance is that black beans have strong viscosity. If they are produced according to the conventional process, the defects exposed are: 1. The motor is easy to burn out during the production process; 2. The output is very low, and the output rate of black beans is only about 40% ( That is, 1 catty of black soybeans produces 4 taels of bean curd sticks) (the yield of bean curd sticks in general soybeans can reach about 58%); 3. The nutrition of beans mainly lies in the bean core. The common pulping method will cause more than half of the bean core to be lost, so that the nutrients drain