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Frozen buckwheat bean curd skin and production method thereof

A technology of buckwheat bean curd and bean curd, which is applied in the field of frozen buckwheat bean curd and its production, can solve the problems affecting the edible quality of bean curd, the product is not resistant to boiling, and the bean curd is broken, so as to avoid the interference of bad weather factors and overcome Effects of starch aging and long shelf life

Inactive Publication Date: 2014-03-26
INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The entire drying process requires continuous intermittent turning of the material, which can easily lead to broken and broken bean curds; at the same time, because the drying time and degree are restricted by weather factors, if the bean curds are not fully dried in rainy and humid weather, it may be As a result, the product is not resistant to boiling, it is easy to paste the soup, and even moldy and deteriorated, which seriously affects the eating quality of the bean curd

Method used

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  • Frozen buckwheat bean curd skin and production method thereof
  • Frozen buckwheat bean curd skin and production method thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0039] Weigh 30kg80 purpose early rice flour, 45kg80 purpose wheat flour, 20kg80 purpose sweet buckwheat flour, 5kg80 purpose mung bean powder, 0.15kg konjac powder, 0.05kg soybean polysaccharide, according to figure 1 The production process is to add 130kg of water, grind it into a paste-like slurry with a particle size of 200-300 mesh through a wet ultra-fine pulverizer, let it stand for 15 minutes, and skim off the surface foam; pour the evenly stirred slurry on a flat-bottomed heating plate on the Spread pancakes at 180°C into 1-2mm thick pancakes; after fully cooling, cut into strips with a width of 1cm by a strip cutter; freeze the sliced ​​bean curds in a freezer at -35°C for 15 minutes to keep the center temperature of the bean curds reach -15°C; the quick-frozen bean curds are packed with low moisture permeability barrier materials at an ambient temperature not higher than 5°C; the packed bean curds are stored in a freezer at -18°C to obtain The frozen buckwheat bean ...

Embodiment 2

[0049] Weigh 45kg80 purpose late rice flour, 35kg80 purpose wheat flour, 17.5kg80 purpose tartary buckwheat flour, 2.5kg80 purpose red bean powder, 0.03kg konjac fine powder, 0.02kg soybean polysaccharide, according to figure 1 The production process is to add 150kg of water, pass through a colloid mill and grind it into a paste-like slurry with a particle size of 200-300 mesh, let it stand for 30 minutes, and skim off the surface foam; pour the evenly stirred slurry on a flat-bottomed heating plate and spread it at 150°C. Pancakes with a thickness of 1-2mm; after fully cooling, cut into strips with a width of 1.5cm by a strip cutter; put the sliced ​​bean curds in a freezer at -30°C for 20 minutes to make the center temperature of the bean curds reach -18 ℃; the quick-frozen bean curds are packed with low moisture permeability barrier materials at an ambient temperature not higher than 5°C; the packed bean curds are frozen in a freezer at -20°C to obtain the present invention....

Embodiment 3

[0053] Weigh 50kg80 purpose early rice flour, 25kg80 purpose wheat flour, 15kg80 purpose sweet buckwheat flour, 10kg80 purpose soybean powder, 0.15kg konjac powder, 0.35kg soybean polysaccharide, according to figure 1 In the production process, add 180kg of water, grind it into a paste slurry with a particle size of 200-300 mesh through a wet ultrafine pulverizer, let it stand for 30 minutes, and remove the surface foam; pour the uniformly stirred slurry on a flat-bottomed heating plate at 200 ℃ into pancakes with a thickness of 1-2mm; after fully cooling, cut into strips with a width of 1.5cm by a strip cutter; put the sliced ​​bean curds in a freezer at -30°C for 30 minutes to make the center temperature of the bean curds reach -20°C; the quick-frozen bean curds are packed with low moisture permeability barrier materials at an ambient temperature not higher than 5°C; the packed bean curds are stored in a freezer at -18°C to obtain this The invention provides the frozen buckw...

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Abstract

The invention discloses a frozen buckwheat bean curd skin and a production method thereof. The frozen buckwheat bean curd skin consists of the following raw materials in parts by weight: 30 to 50 parts of rice flour, 25 to 45 parts of wheat flour, 15 to 20 parts of buckwheat flour, 2.5 to 10 parts of bean flour, 0.05 to 0.5 part of edible gum and 90 to 220 parts of water. The frozen buckwheat bean curd skin obtained by the method has long shelf life, is not pasted after being rehydrated, is delicate in mouthfeel, smooth and soft, and has the specific fresh scent of buckwheat and a certain health-care function. Compared with the traditional process, the production process disclosed by the invention has the advantages that the quality of product produced through the method is greatly improved and the industrialized degree is greatly improved.

Description

technical field [0001] The invention belongs to the field of frozen food processing, and relates to a frozen buckwheat bean curd and a production method thereof. Background technique [0002] Buckwheat is an important food crop and medicinal plant resource, which can be divided into sweet buckwheat and tartary buckwheat. It is estimated that the total output of sweet buckwheat in the world is 5-6 million tons, and the total output of China is about 750,000 tons, ranking second in the world after Russia. Tartary buckwheat is unique to China, with a total output of about 300,000 tons. Although buckwheat is a minor crop in China's food crops, it has unique nutritional components. The essential amino acid pattern can complement the main grains to increase the biological value. It also contains bioactive components such as flavonoids and rutin that other grains do not have, and has extremely high medicinal properties. use and health value. Practice has proved that long-term co...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C20/02A23L11/40A23L11/45
Inventor 周素梅张远翠杜荣华刘丽娅钟葵佟立涛周闲容
Owner INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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