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.
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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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