Method for preparing dried beancurd sticks

Abstract

The invention discloses a method for preparing dried beancurd sticks. The method is characterized by comprising the following steps: pealing bean materials, soaking, mixing, grinding to obtain soy-bean milk, filtering to remove residue, adding 0.1-0.2% of food level sorbitol according to weight of raw materials; boiling the soy-bean milk, uncovering to pick up the beancurd sticks, and drying to obtain the dried beancurd stick product. The method can effectively solve the problem that when the temperature in drying is overhigh, scorch can occur, and the dried beancurd sticks are kept to be fresh and flexible, and quality of the dried beancurd sticks is greatly improved.

Description

technical field [0001] The invention belongs to a soybean food. Background technique [0002] Yuba, also known as yuba or bean curd skin, is a solidified film on the surface of boiled soybean milk, which can be eaten fresh or dried. Yuba originated in the Tang Dynasty and has a history of more than a thousand years. It is very popular among Chinese people. A traditional food, also known as bean curd and bean curd skin in Sichuan. It has a strong bean aroma and a unique taste that other soy products do not have. From a nutritional point of view, yuba also has special advantages that other soy products cannot replace. Balanced energy ratio Compared with general soy products, yuba has a higher nutrient density. Every 100 grams of yuba contains 14 grams of fat, 25.2 grams of protein, 48.5 grams of sugar and other vitamins and mineral elements. The ratio of these three energy substances in yuba is very balanced, which is relatively close to the ratio of energy intake recommend...

AI Technical Summary

Problems solved by technology

It has the problem of burning when the temperature is slightly too high during drying, and the product can keep fresh, but the softness is poor and the quality is low.