VF tofu skin crisp chips and preparation method thereof

A technology of bean curd and chips, which is applied in the field of bean curd chips and its preparation, can solve the problems of few products and low technical content, and achieve the effects of prolonged storage period, low temperature and less loss of nutrients

Inactive Publication Date: 2014-04-30
BEIJING KAIDA HENGYE AGRI TECH DEV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] However, most of the soy products currently on the market are primary processed products with low technical content, and there are not many products suitable for leisure, good taste, and unique flavor.

Method used

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  • VF tofu skin crisp chips and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] 1) Material preparation: high-quality soybeans are selected as the main raw material, and the raw soybeans are preferably soybeans with a water content of 8%-10%, fat 18%-20%, and protein 38%-40%;

[0032] 2) Cleaning and soaking: After the soybeans are cleaned manually or mechanically, the soybeans are soaked in water at a ratio of 1:2.5. After soaking until the soybeans have only one-third of the hard core, they can be sent to the refining equipment for grinding. pulp;

[0033] 3) Refining and filtering: Use an electric refiner for refining, with a particle size of 2-3 mm and a sugar content of 7.2%-7.5%, and use a separator, vibrating screen or other filter screens of suitable specifications to filter the pulp. Filtration, such as filter cloth, nylon sieve, etc., to obtain soybean milk without coarse particles after filtering out impurities such as bean dregs, and reducing the particle size of solid particles in soybean milk is conducive to the full utilization of nu...

Embodiment 2

[0043] 1) Material preparation: high-quality soybeans are selected as the main raw material, and the raw soybeans are preferably soybeans with a water content of 8%-10%, fat 18%-20%, and protein 38%-40%;

[0044] 2) Cleaning and soaking: After the soybeans are cleaned manually or mechanically, the soybeans are soaked in water at a ratio of 1:2.5. After soaking until the soybeans have only one-third of the hard core, they can be sent to the refining equipment for grinding. pulp;

[0045] 3) Refining and filtering: use an electric refiner for refining, with a particle size of 2-3 mm and a sugar content of 7.2% to 7.5%, and use a separator, vibrating screen or other filter screens of suitable specifications to filter the pulp. Filtration, such as filter cloth, nylon sieve, etc., to obtain soybean milk without coarse particles after filtering out impurities such as bean dregs, and reducing the particle size of solid particles in soybean milk is conducive to the full utilization of...

Embodiment 3

[0055] Except for step 8) the conditions for vacuum low-temperature oil bath dehydration treatment are that the degree of vacuum is 0.09MPa, the temperature is 95°C, and the time is 25 minutes; after that, the built-in vacuum deoiling is carried out, and the deoiling time is 4 minutes, and other processes are the same as in Example 1. , Embodiment 2 makes all levels of products.

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Abstract

The invention discloses VF tofu skin crisp chips and preparation method of the VF tofu skin crisp chips. The preparation method of the VF tofu skin crisp chips comprises the following steps: taking high-grade soybeans as a raw material, cleaning, soaking and then grinding into thick liquid and filtering, boiling to form ripe thick liquid, continuously heating the ripe thick liquid in a dried beancurd sticks pot and maintaining at 85-90 DEG.C, forming and picking skin, pre-cooling, drying and cutting the formed skin, performing low-temperature oil bath in vacuum, wherein the low-temperature oil bath in vacuum condition is that the vacuum degree is 0.09 MPa, the temperature is 90-95 DEG.C, and the time is 20-25 min, and then performing the de-oiling treatment. The obtained tofu skin crisp chips are rich in soybean protein and a plurality of vitamin minerals, brilliant yellow in color, crisp in taste, high in nutrient value, and are optimal selection on leisure food in daily life of people.

Description

technical field [0001] The invention relates to a bean curd and a preparation method thereof. Specifically relates to a bean curd chip processed in a vacuum low-temperature oil bath and a preparation method thereof. Background technique [0002] Soybean processing industry occupies a very important position in my country's agricultural product processing industry. Soybean processing products meet people's growing and diverse needs with their diversity. [0003] Soy products include traditional tofu; traditional soy products, such as vegetarian chicken, vegetarian meat, fermented bean curd, etc.; modern soy products are leisure soy products, such as dried tofu; soy milk, soy milk; The catering industry can directly make soybean products for dishes. [0004] However, most of the soy products currently on the market are primary processed products with low technical content, and there are not many products suitable for leisure, good taste, and unique flavor. Introducing new t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C20/02A23L11/45
Inventor 刘长安
Owner BEIJING KAIDA HENGYE AGRI TECH DEV
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