Plate-shaped bean curd and preparation method thereof
A technology of flat tofu and its processing method, which is applied in the field of flat tofu and its preparation, can solve the problems of low-quality products, achieve fine and smooth taste, reduce the degree of water production, and have no rough taste
Inactive Publication Date: 2014-03-12
SUZHOU JINJI FOODS
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AI Technical Summary
Problems solved by technology
[0003] The technical problem mainly solved by the present invention is to provide a flat tofu and its preparation method, which improves the traditional production process of flat tofu and solves the problem of low-quality products
Method used
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Experimental program
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Embodiment Construction
[0019] The preferred embodiments of the present invention are described in detail below, so that the advantages and features of the present invention can be more easily understood by those skilled in the art, so as to define the protection scope of the present invention more clearly.
[0020] Embodiments of the present invention include: providing a flat tofu whose raw material formula is composed of the following materials in mass percentage:
[0021] Water 88.00%;
[0022] soybean 11.40%;
[0023] Potato starch 0.33%;
[0024] Gypsum 0.02%;
[0025] Gluconolactone 0.25%;
[0026] According to the method for preparing plated tofu according to the above-mentioned raw material formula, the steps of the processing method include:
[0027] First, the raw materials are cleaned and soaked; 500Kg soybeans are washed for 3-5 minutes to filter residues to remove turbidity; the water temperature for soaking soybeans is kept at 21...
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The invention discloses a plate-shaped bean curd and a preparation method thereof. The plate-shaped bean curd is prepared by processing 88% of water, 11.4% of soybeans, 0.33% of potato starch, 0.02% of gypsum and 0.25% of glucolactone by process steps of washing and immersing raw materials, grinding, centrifuging to remove dreg, continuously boiling the slurry, automatically mixing and washing the slurry, solidifying for molding and the like. With the adoption of the manner, the plate-shaped bean curd and the preparation method thereof have the advantages that the water-retaining property of the plate-shaped bean curd is improved to 85% from 72% through adding the potato starch in a suitable ratio into the plate-shaped bean curd; furthermore, after the potato starch is added and the plate-shaped bean curd is cooled and molded, the water loss of the water-retaining property is less than 3%, which is greatly lower than a previous water loss which is 10%. The water-retaining property of the plate-shaped bean curd is improved, a water releasing degree in a preservation process of the plate-shaped bean curd is reduced and the yield of the soybeans is improved; a cutting opening of the plate-shaped bean curd keeps smooth, the taste is not rough and the mouth feel is fine and smooth.
Description
technical field [0001] The invention relates to food tofu and a preparation method thereof, in particular to flat tofu and a preparation method thereof. Background technique [0002] Tofu is mainly made of soybeans through grinding, slag removal, boiling, stewing, coagulation and other processes. Flat tofu is relatively common in the market at present. It mainly supplies farmers' markets and group buying customers who use a large amount of tofu. It is a bulk product without tight packaging, so as time goes by, the moisture in the tofu will gradually break away from the internal organizational structure of the tofu and dissociate to the outside of the tofu. layer, which is a common "water out" problem, which affects the shelf life, quality, and cost of tofu, and also causes a decline in customer satisfaction. Contents of the invention [0003] The technical problem mainly solved by the present invention is to provide a kind of flat bean curd and its preparation method, ...
Claims
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Patent Timeline
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Inventor 金锋
Owner SUZHOU JINJI FOODS