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Preparation method of frozen bean curd

A production method and technology of frozen tofu, applied in dairy products, cheese substitutes, applications, etc., can solve the problems of nutrient destruction, transportation, sales and storage difficulties, sales limitations, etc., to achieve lower water content, better and delicate taste , is conducive to the effect of dehydration

Inactive Publication Date: 2015-02-25
义县泓元豆制品技术研究服务有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, during the freezing process of tofu, if the temperature changes sharply, the nutrients will be destroyed
In addition, there are certain difficulties in transportation, sales and storage of frozen tofu, especially in the hot summer, frozen tofu must be transported in cold chain and stored in a freezer, which limits its sales

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] (1) Make tofu

[0024] Select 15 kg of high-quality soybeans, soak soybeans in 60 kg of water for 8 hours, after the second wash, add 45 kg of water to refine, filter in a centrifuge with a 100-mesh screen, and then cook at 90 ° C ~ 95 ° C to obtain soybean milk; when the soybean milk is cooled to 70° C., 180 g of lactone and 280 ml of salt brine with a concentration of 25 wt % are mixed evenly as a coagulant, and the slurry is placed, and then coated with slurry and pressed into shape to obtain tofu;

[0025] (2) quick freezing

[0026] After the tofu is naturally cooled to room temperature, cut into 8cm×8cm×6cm tofu pieces, and freeze at -27℃~-25℃ for 150min;

[0027] (3) Refrigeration

[0028] Refrigerating at -9°C to -7°C for 10 days to obtain frozen tofu cubes;

[0029] (4) Dehydration

[0030] Rinse with normal temperature water for 1.5h to thaw the frozen tofu block, then dehydrate to make the weight water content of the frozen tofu block 20%;

[0031] (5) P...

Embodiment 2

[0038] (1) Make tofu

[0039] Select 15 kg of high-quality soybeans, soak soybeans in 60 kg of water for 8 hours, after the second wash, add 45 kg of water to refine, filter in a centrifuge with a 100-mesh screen, and then boil at 90 ° C ~ 95 ° C to obtain soybean milk; when the soybean milk is cooled to 80° C., 200 g of lactone and 300 ml of salt brine with a concentration of 30 wt % are mixed evenly as a coagulant, and the slurry is placed, and then wrapped and pressed to form tofu;

[0040] (2) quick freezing

[0041] After the tofu is naturally cooled to room temperature, cut into 8cm×8cm×6cm tofu pieces, and freeze at -28℃~-26℃ for 180min;

[0042] (3) Refrigeration

[0043] Refrigerate at -13°C to -11°C for 50 days to obtain frozen tofu cubes;

[0044] (4) Dehydration

[0045] After rinsing with normal temperature water for 2h to thaw the frozen tofu block, dehydrate to make the weight water content of the frozen tofu block be 22%;

[0046] (5) Packaging

[0047] T...

Embodiment 3

[0053] (1) Make tofu

[0054] Select 15 kg of high-quality soybeans, soak soybeans in 60 kg of water for 8 hours, after the second wash, add 45 kg of water to refine, filter in a centrifuge with a 100-mesh screen, and then boil at 90 ° C ~ 95 ° C slurry to obtain soybean milk; when the soybean milk is cooled to 75° C., 190 g of lactone and 290 ml of salt brine with a concentration of 28 wt % are mixed evenly as a coagulant, and the slurry is placed, and then wrapped and pressed to form tofu;

[0055] (2) quick freezing

[0056] After the tofu is naturally cooled to room temperature, cut into 8cm×8cm×6cm tofu pieces, and freeze at -30℃~-28℃ for 160min;

[0057] (3) Refrigeration

[0058] Refrigerate at -11°C to -9°C for 30 days to obtain frozen tofu cubes;

[0059] (4) Dehydration

[0060] Rinse with normal temperature water for 1.8h to thaw the frozen tofu block, then dehydrate to make the weight water content of the frozen tofu block 21%;

[0061] (5) Packaging

[0062]...

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Abstract

The invention discloses a preparation method of frozen bean curd. The preparation method comprises the following steps: selecting high-quality soybeans, soaking, grinding the soybeans into thick liquid, filtering and cooking the thick liquid to obtain soybean milk; adding lactone and brine as a coagulator for pasting, then, covering the paste, and pressing for forming to obtain bean curd; after naturally cooling the bean curd to the room temperature, cutting the cooled bean curd into bean curd blocks, and quickly freezing at -30 DEG C to -25 DEG C; and refrigerating at -13 DEG C to -7 DEG C to obtain the frozen bean curd; flushing by normal-temperature water to unfreeze the frozen bean curd, dehydrating, and packaging with inflating. The preparation method of the frozen bean curd disclosed by the invention has the advantages that the preparation method is simple, nutritional ingredients can be sufficiently kept in the bean curd, and the prepared frozen bean curd has more and large pores, is fine and smooth in mouthfeel, can be stored at room temperature, and is convenient to store and transport.

Description

technical field [0001] The invention relates to a method for making frozen tofu. Background technique [0002] Frozen tofu is made by freezing fresh tofu. During the freezing process, a sponge-like porous structure is formed inside, which is elastic. Frozen tofu is cooked, and the soup is poured into these pores. It not only tastes good, but also tastes delicious, so it is very popular among people. [0003] Heating the tofu and then quenching it can increase the spongy pores inside the frozen tofu, so that the frozen tofu will be more elastic and taste better when eaten. However, during the freezing process of tofu, if the temperature changes sharply, the nutrients will be destroyed. In addition, frozen tofu has certain difficulties in transportation, sales and storage, especially in hot summer, frozen tofu must be transported in a cold chain and stored in a freezer, which limits its sales. Contents of the invention [0004] The technical problem to be solved by the pr...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23C20/02A23L11/45
Inventor 张瑞杰
Owner 义县泓元豆制品技术研究服务有限公司
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