Preparation method of soft beancurd

Abstract

The invention relates to a preparation method of soft beancurd. The method comprises the steps of cutting a full container of soft beancurd finished product into a plurality of small soft beancurd blocks, baking to form a layer of dry beancurd sheet on the surface of each small soft beancurd block. As the soft beancurd with delicate taste is wrapped by the dry beancurd sheet, the weakness that traditional soft beancurd is poor in strength and cannot be severely fried can be overcome; the soft beancurd blocks of different flavors are produced by virtue of the liquid adsorption capacity of the dry beancurd sheet, so that the problems that the flavor of the traditional soft beancurd is single and the seasoning cost is high can be solved, and the application value of the traditional soft beancurd can be improved; a novel product which is similar to dried beancurd can be provided through the technical scheme, and the marketing bottleneck can be broken through.

Description

technical field [0001] The invention relates to the field of bean products, in particular to a deep processing method for finished bean curd products, and does not include the method of making bean curd meals. Background technique [0002] Tofu, using soybeans as raw materials, is made through the processes of soaking, grinding, filtering, boiling, dotting, squatting, pressing and forming. It is mainly composed of soybean protein and white gelatin. Tofu originated in the Tang Dynasty of my country Then it entered Japan and spread all over the world in modern times. [0003] There are two major types of tofu: water tofu and dry tofu, and each type has different styles in the south and north. The water tofu in the south is called soft tofu, the north is called old tofu, and the south of dry tofu is called Qianzhang and Baiye. In fact, water tofu is just ordinary tofu, because it has more water content than "dry tofu", so it is called water tofu. [0004] According to the diff...

AI Technical Summary

Problems solved by technology

[0009] Traditional water tofu includes old tofu, soft tofu, and lactone tofu. Their common feature is that they have a delicate taste and are widely favored by consumers. Tofu is usually used in braised water tofu, tofu fish, tofu soup and other occasions that do not need to be stirred strongly. Dried tofu and dried tofu have a rough taste and are not as popular as water tofu, but dried tofu and dried tofu are high in strength and widely used. Dried tofu 1. Dried tofu is usually used in occasions where the dishes can be stir-fried strongly. In real life, many occasions require high-strength water tofu to be practical, such as stir-fry, hot pot, skewered snacks, cold snacks, special tofu dishes, etc. Historically, The use of water tofu is much narrower than that of dried tofu and dried tofu. The sales volume of water tofu is much lower than that of dried tofu and dried tofu. In order to improve the strength of water tofu, some tofu black workshops make water tofu. , adding additives to increase the strength of water tofu, such as tofu stabilizers, tofu thickeners, edible glue, etc., although various methods have been used, they still have not fundamentally improved the strength of water tofu, on the contrary they have deteriorated the quality of water tofu quality, harmful to human health

[0010] In addition, traditional water tofu has a single taste, which is the original taste of water tofu. In recent years, in order to change the taste of traditional water tofu, peanut tofu, egg tofu, colorful fruit and vegetable tofu, fish tofu and other special tofu have appeared in the tofu industry. Among them, peanut Tofu is made by mixing peanuts and soybeans for grinding, boiling, pointing and solidifying. Egg tofu is made by filling eggs. Colored fruit and vegetable tofu is first placed at the bottom of the tofu mold box when packing traditional tofu. Pave a layer of fruit or vegetable crushed mixture, and then cover a layer of tofu brain and press it to shape. Fish tofu is made by stirring and crushing fish as raw material. The above-mentioned special tofu is made of different raw materials to make different tofu. Disadvantages: The cost of raw materials is high, mainly because the raw materials are changed from the source of making water tofu. The water consumption in the making process of water tofu is large, the loss of raw materials is large, and the cost of raw materials is much higher than the cost of soybeans. The price of water tofu produced in this way is high, and the market There is little room for development. Although people have made long-term and unremitting efforts to change the taste of traditional water tofu, there is still little effect. The dominant position of traditional water tofu in the water tofu market is still irreplaceable. Up to now, there is still no low-cost, and The emergence of water tofu with rich taste is due to the following reasons: 1. In terms of living habits, the main form of water tofu is water tofu in wooden tofu boxes and plastic tofu boxes. Therefore, water tofu is already a common product, and people's thinking is constrained, and few people pay attention to the current situation and development of water tofu. 2. Adopt the method of changing the types of traditional water tofu raw materials. The cost of changing the taste of water tofu is high, and it is difficult to adapt to market competition. 3. The water content of water tofu is large, and its water content is more than 80%. Absorb water from the outside. If the water tofu is soaked in the seasoning liquid, the water tofu has a poor absorption capacity for the seasoning liquid and can hardly absorb the outside seasoning liquid. Based on the above three reasons, the current water tofu still maintains the original nature of the traditional water tofu. Taste state

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