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Preparing method of cold chain fast food bean curd skin

A bean curd skin and cold chain technology, which is applied in the field of cold chain fast food tofu skin preparation, can solve the problems of single traditional eating method, cumbersome cooking and single taste, etc., and achieve simple production process, good flavor quality, and easy deployment of taste Effect

Active Publication Date: 2013-12-18
INST OF AGRI ENG TECH FUJIAN ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Tofu skin is generally sold as a dry product in the market, and its eating method is traditional and single. The main method of eating is to use tofu skin in cold salad or as a condiment for cooking
Dried bean curd skin must be fully soaked in water to soften when preparing dishes. The operation is time-consuming and the taste is single. It is difficult to meet the needs of modern life for diversified food flavors and simple and fast-paced needs.
Therefore, tedious cooking is one of the main reasons affecting urban modern life to choose high-protein vegetarian nutritious and healthy food raw materials such as tofu skin

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Select 150g of dried bean curd skin and put it on the perforated shelf of a steamer with a steam temperature of 100°C.

[0027] Soften for 2 minutes, then quickly cut into small pieces with a length of 5 cm and a width of 3 cm before cooling completely. Then add 8.8g of salt, 0.6g of disodium 5'-flavored nucleotide, 12g of chili powder, 600mL of water and cook for 30s. Add 0.3g of D-sodium erythorbate to the cooled seasoning liquid and put it in a cold storage at 2°C. Infiltrate seasoning for 35 minutes, then put the drained tofu skin on a perforated shelf, and put it in a vacuum dryer for vacuum infiltration-drying at a suitable temperature. The temperature is 45°C, the vacuum degree is 25Pa, and the time is 150min. The rate is 36.2%. After cooling, 50g / bag is vacuum packed, sterilized by boiling water for 30 minutes, cooled by blowing air after sterilization, and at the same time, the water on the outer surface of the packaging bag is dried. Finally, it was refriger...

Embodiment 2

[0030] Select 150g of dried bean curd skin and put it on the perforated shelf of a steamer with a steam temperature of 115°C.

[0031] Soften for 1 min, then quickly cut into small pieces with a length of 4 cm and a width of 4 cm before cooling completely. Then add 8.2g of table salt, 0.7g of disodium 5'-flavored nucleotide, 12g of chili powder, 620mL of water and cook for 60s. Add 0.3g of D-sodium erythorbate and 0.1g of citric acid to the cooled seasoning liquid, put Infiltration and seasoning at 5°C cold storage for 25 minutes at low temperature, then put the drained tofu skin on a shelf with holes, and put it in a vacuum dryer for vacuum infiltration-drying at a suitable temperature, temperature 55°C, vacuum degree 18Pa, time 120min, at this time the moisture content is 35%. After cooling, 50g / bag is vacuum packed, sterilized by boiling water for 20 minutes, cooled by blowing air after sterilization, and at the same time, the water on the outer surface of the packaging ba...

Embodiment 3

[0034] Select 150g of dried bean curd skin and put it on the perforated shelf of a steamer with a steam temperature of 110°C.

[0035] Soften for 1.5min, then quickly cut into small pieces with a length of 6cm and a width of 2cm before cooling completely. Then add 8.2g of salt, 0.7g of disodium 5'-flavored nucleotide, and cook for 45s with 600mL of water. Add 0.5g of vitamin C to the cooled seasoning liquid, put it in a cold storage at 3°C ​​for 30 minutes, and then pour The drained tofu skin is placed on a shelf with holes, and placed in a vacuum dryer for moderate temperature vacuum odor-drying at a temperature of 50 ° C, a vacuum degree of 20 Pa, and a time of 135 minutes. At this time, the moisture content is 40%. After cooling 50g / bag in vacuum packaging, sterilized by boiling water for 25 minutes, cooled by blowing air after sterilization, and at the same time drying the water on the outer surface of the packaging bag. Finally, it was refrigerated and circulated in cold...

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Abstract

The invention provides a preparing method of cold chain fast food bean curd skin and belongs to the technical field of food deep processing. According to the method, a low-temperature permeation seasoning technology and a proper-temperature vacuum taste permeation-drying technology are used for replacing a traditional high-temperature boiling taste permeation technology, the color and the luster of products are maintained, the texture quality of the products is improved, great special flavor and mouthfeel of the products are achieved; composite processing of natural biological agent freshness retaining-boiling water sterilization-cold chain circulation is used, food safety in a product processing link is improved, and product goods shelf life is prolonged to more than two months. The products can be eaten after being cooked simply or heated, the products can also be put in instant noodles as a nutrition seasoning packet, flavor is easy to modify, and the requirements for diversification, convenience and nutrition and the requirements for fast-paced life of modern consumers are met.

Description

technical field [0001] The invention relates to a method for preparing cold-chain fast food bean curd skin, which belongs to the technical field of food deep processing. Background technique [0002] China is the world-recognized hometown of soybeans, and the development of soybeans in the world is closely related to China's soybean resources. Tofu skin, also known as rotten skin, oil skin, yuba, tofu tendon, is a nutritious, healthy, non-fermented dried soy product. Dried tofu skin contains 40-50% protein, 21-25% fat, 13% carbohydrate, and 2% ash. It is rich in 8 kinds of amino acids needed by the human body, and the human body absorption rate of protein contained in tofu skin is close to 100%. %; at the same time, calcium, iron, magnesium, zinc and other mineral elements closely related to human health are also rich in content. In addition, there are sugar, phosphorus, thiamine, riboflavin, niacin and other essential nutrients in tofu skin. It does not contain cholestero...

Claims

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Application Information

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IPC IPC(8): A23C20/02A23L11/45
Inventor 陈君琛赖谱富沈恒胜翁敏劼杨艺龙
Owner INST OF AGRI ENG TECH FUJIAN ACAD OF AGRI SCI
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