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Preparing method of soaking-free bean curd skin

A bean curd skin, soaking-free technology is applied in the field of food deep processing, which can solve the problems of tofu skin consumption limitation, loss of nutrient components, traditional single eating method, etc., and achieve the effects of reducing color black, prolonging shelf life and simple production process.

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 traditionally single. Most of them are bought home for cold salad or eaten as a condiment, and the consumption of tofu skin is restricted.
And it must be soaked in water again when eating, which is not only troublesome, but also a large amount of nutrients are lost in the soaking process, which is difficult to adapt to the fast-paced needs of modern life, so the development of non-soaked bean curd skin has become a kind of urgent need on the market

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Select 300g of dried bean curd skin, put it on the perforated shelf of a steamer with a steam temperature of 110°C, soften it with high-temperature steam for 3 minutes, and cut it into small pieces with a length of 4cm and a width of 2cm after cooling. Then put the softened small pieces of tofu skin into a steamer at 120°C for rapid aging with high-temperature steam for 5 minutes, and then put them into a microwave dryer with a microwave power of 1KW. Each microwave treatment is 7s with an interval of 1min, and the total drying time is 22s. The moisture content is 12.5%, and it is vacuum-packed after cooling.

[0021] This product has a shelf life of more than 5 months at room temperature, and the product is fully cooked after being boiled in boiling water for 3 minutes, maintaining the original color, aroma, taste and nutritional content of tofu skin to the greatest extent.

Embodiment 2

[0023] Select 200g of dried bean curd skin, put it on the perforated shelf of a steamer with a steam temperature of 120°C, soften it with high-temperature steam for 2 minutes, and cut it into small pieces with a length of 6cm and a width of 4cm after cooling. Then put the softened small pieces of tofu skin into a steamer at 110°C for rapid aging with high-temperature steam for 7 minutes, and then put them into a microwave dryer with a microwave power of 2KW. Each microwave treatment is 5 seconds with an interval of 1 minute, and the total drying time is 15 seconds. The moisture content of the product is 13%, and it is vacuum-packed after cooling.

[0024] This product has a shelf life of more than 5 months at room temperature, and the product is fully cooked after being boiled in boiling water for 3 minutes.

Embodiment 3

[0026] Select 200g of dried bean curd skin, put it on the perforated shelf of a steamer with a steam temperature of 115°C, and quickly soften it with high-temperature steam for 2.5 minutes. After cooling, quickly cut it into small pieces with a length of 5 cm and a width of 3 cm. Then put the softened small pieces of tofu skin into a steamer at 115°C for rapid aging with high-temperature steam for 6 minutes, and then put them into a microwave dryer with a microwave power of 1.5KW. Each microwave treatment is 6 seconds with an interval of 1 minute, and the total drying time is 20 seconds. The moisture content of the product is 11%, and it is vacuum-packed after cooling.

[0027] This product has a shelf life of more than 5 months at room temperature, and the product is fully cooked after being boiled in boiling water for 3 minutes.

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Abstract

The invention discloses a preparing method of a soaking-free bean curd skin and belongs to the technical field of food deep processing. According to the method, soaking-free bean curd skin food is prepared through technologies such as two-time high-temperature steam processing, low-temperature microwave sterilization and the like. The soaking-free bean curd skin can be conveniently enjoyed by people in daily life, original nutrient content, special flavor, color and luster of the bean curd skin are maintained, soaking is of no need, product types are enriched, and what is more, quality guarantee period is effectively prolonged (more than five mouths under normal temperature). The preparing method is simple in production technology, convenient to operate and capable of meeting the requirements for industrial production.

Description

technical field [0001] The invention relates to a method for preparing soak-free 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%. %, while the content of calcium, iron, magnesium, zinc and other inorganic salts is also more. In addition, there are sugar, phosphorus, thiamine, riboflavin, niacin and other essential nutrients in tofu skin. It does not contain cholesterol, and unsaturated fatty acids account for the vast m...

Claims

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Application Information

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IPC IPC(8): A23C20/02A23L11/45
Inventor 赖谱富陈君琛沈恒胜杨艺龙王晓珊
Owner INST OF AGRI ENG TECH FUJIAN ACAD OF AGRI SCI
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