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Preparation method for yam-containing dried beancurd sticks

A technology for yuba and yam, which is applied in the field of food processing, can solve the problems of single nutrient composition and taste, weak health care function, no medicinal value, etc., and achieves the effect of being easy to boil soft, improving nutritional composition and health care function, and being unbreakable.

Inactive Publication Date: 2014-01-01
李嘉
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to its single raw material, single nutritional components and taste, no medicinal value, weak health care function, and a single preparation of soybeans, bean curd sticks are fragile during transportation and storage

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] 1) Soak soybeans in water at a constant temperature of 30°C for 15 hours, then refine and filter to obtain soybean milk;

[0021] 2) Wash, peel, beat and filter the yam to obtain yam pulp;

[0022] 3) Mix the soybean milk prepared in step 1) and the yam milk prepared in step 2) at a volume ratio of 20:1, then heat to 100°C, and cook at this temperature for 30 minutes;

[0023] 4) Put the slurry into the forming mold for peeling and molding, and the peeling temperature of bean curd sticks is 95°C;

[0024] 5) Drying: After standing the yuba for 40 minutes, heat it to 70°C and keep it at this temperature for 4 hours; then lower the temperature to 50°C, keep it at this temperature for 5 hours, and let it air to room temperature;

[0025] 6) After cooling naturally, pack it.

Embodiment 2

[0027] 1) Soak soybeans in water at a constant temperature of 32°C for 12 hours, then refine and filter to obtain soybean milk;

[0028] 2) Wash, peel, beat and filter the yam to obtain yam pulp;

[0029] 3) Mix the soybean milk prepared in step 1) and the yam milk prepared in step 2) at a volume ratio of 22:1, add sodium bicarbonate to the mixture to adjust the pH of the mixture to 6.8, and then heat to 105°C , and cook at this temperature for 25 minutes;

[0030] 4) Put the slurry into the forming mold for peeling and forming, and the peeling temperature of the bean curd sticks is 98°C;

[0031] 5) Drying: After standing the yuba for 45 minutes, heat it to 72°C and keep it at this temperature for 3.5 hours; then lower the temperature to 52°C, keep it at this temperature for 4.5 hours, and let it air to room temperature;

[0032] 6) After cooling naturally, pack it.

Embodiment 3

[0034] 1) Soak soybeans in water at a constant temperature of 35°C for 10 hours, then refine and filter to obtain soybean milk;

[0035] 2) Wash, peel, beat and filter the yam to obtain yam pulp;

[0036] 3) Mix the soybean milk prepared in step 1) and the yam milk prepared in step 2) at a volume ratio of 25:1, add sodium bicarbonate to the mixture to adjust the pH of the mixture to 7.2, and then heat to 110°C , and cook at this temperature for 20 minutes;

[0037] 4) Put the slurry into the forming mold for peeling and molding, and the peeling temperature of the bean curd sticks is 100°C;

[0038] 5) Drying: After standing the yuba for 50 minutes, heat it to 75°C and keep it at this temperature for 3 hours; then lower the temperature to 55°C, keep it at this temperature for 4 hours, and let it air to room temperature;

[0039] 6) After cooling naturally, pack it.

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Abstract

The invention discloses a preparation method for yam-containing dried beancurd sticks. The preparation method comprises the following steps: (1) soaking soybeans for 10-15 hours in water at the constant temperature of 30-35 DEG C, grinding, and filtering to obtain soybean milk; (2) cleaning yams, peeling, pulping, and filtering to obtain yam pulp; (3) mixing the soybean milk prepared in the step (1) with the yam pulp prepared in the step (2) according to a volume ratio of (20-25) to 1, heating to 100-110 DEG C, and stewing for 20-30 minutes at the temperature; (4) putting pulp liquid into a forming die, and peeling dried beancurd sticks at the temperature of 95-100 DEG C, and forming; (5) drying, namely standing the dried beancurd sticks for 40-50 minutes, heating to 70-75 DEG C, and keeping for 3-4 hours at the same temperature; cooling to 50-55 DEG C, keeping for 4-5 hours at the same temperature, and drying to the room temperature; (6) naturally cooling, and packaging. By adopting the yams, the nutrient content of the dried beancurd sticks is increased, the healthcare function of the dried beancurd sticks is improved, and the mouth feel of the dried beancurd sticks is adjusted.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a preparation method of yam bean curd sticks. Background technique [0002] Yuba is yellow and white in color, bright in oil, rich in protein and various nutrients. It is a traditional food in China. It not only has a strong bean flavor, but also has a unique taste that other soy products do not have. The bean curd stick in the middle of the existing mostly is to be raw material with single soybean, completes the preparation of bean curd stick by steps such as soaking, defibrination, decocting pulp, uncovering extraction, drying. Because its raw material is single, nutritional labeling and mouthfeel are single, has no medical value, and health care function is not strong, and single soybean preparation, bean curd stick is fragile when transporting, depositing. [0003] Modern pharmacological research has proved that yam has the functions of nourishing nutrition, inducing...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C20/02A23L11/45
Inventor 李嘉
Owner 李嘉
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