Instant selenium-enriched soya-bean milk skin and preparation method thereof

A tofu skin and selenium-enriched technology, which is applied in the field of deep food processing, can solve problems such as less instant tofu skin, and achieve the effects of adding sweet flavor, simplifying the process of preparing ingredients, and improving absorption, transformation and metabolism.

Active Publication Date: 2014-05-21
兰爱珍
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to provide a kind of read

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Take 3.85g of selenium-enriched pear mushroom powder cultured in liquid, freeze-dried, ultra-finely crushed and passed through a 100-mesh sieve, and process 1 kg of bean curd skin (cut into pieces, with a water content of 25%); dissolve the powder in 200ml of 55°C In the hot soybean milk, after fully stirring, when the temperature is lower than 30°C, pour it into the bean curd skin in a stainless steel container, and let it stand for 20 minutes. During this period, fully shake and stir once every 4-5 minutes; Spread the bean curd skin on the grid, bake at 80°C until brown and crispy, during this period, turn it slightly. Put the second-baked selenium-enriched tofu skin in a steamer. After the steamer is steamed, the steam will soften for 10 minutes without any seasoning. MPa, autoclave for 30min. The selenium content of this product is 0.152mg / kg, compared with that, the selenium content of the product that has not been fortified with selenium nutritional slurry is low...

Embodiment 2

[0027] Take 3.85g of selenium-enriched pear mushroom powder cultured in liquid, freeze-dried, ultra-finely crushed and passed through a 120-mesh sieve, and process 0.76 kg of tofu skin (cut into pieces, with a water content of 20%); dissolve the powder in about 30°C 100ml of warm boiled water, fully stirred until melted, and poured into the tofu skin in a stainless steel container, let it stand for 30 minutes, during this period, fully shake and stir once every 4-5 minutes until it is completely absorbed; Spread the coated bean curd skin on the grid, bake at 75°C until brown and crisp, during this period, turn it slightly. Put the second-baked selenium-enriched tofu skin in a steamer. After the steamer is steamed, the steam will soften for 10 minutes without any seasoning. 0.1MPa, autoclave for 20min. The selenium content of this product is 0.18mg / kg, compared with that of the product without selenium nutritional coating enhancement, the selenium content is less than 0...

Embodiment 3

[0029] Preparation of the seasoning liquid: take 10 parts by weight of table salt, 30 parts by weight of balsamic vinegar, and 60 parts by weight of red pepper powder, add warm boiling water to fully dissolve the seasoning, and the mass fraction of the seasoning in the material liquid is 8 wt%.

[0030] Take 4.25g of selenium-enriched pear mushroom powder cultured in liquid, freeze-dried, ultra-finely crushed and passed through a 110-mesh sieve, and process 1 kg of tofu skin (cut into pieces, with a water content of 25%); dissolve the powder in 300ml of 60°C In the hot soybean milk, after fully stirring, when the temperature is lower than 30°C, pour it into the bean curd skin in a stainless steel container, and let it stand for 10 minutes. During this period, fully shake and stir once every 4-5 minutes; Spread the bean curd skin on the grid, bake at 70°C until brown and crisp, during this period, turn it slightly. Put the second-baked selenium-enriched tofu skin in a steamer. ...

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PUM

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Abstract

The invention relates to instant selenium-enriched soya-bean milk skin which is prepared by taking pure natural soya-bean milk (dried bean milk cream in tight rolls) skin as a raw material by the following steps: adding selenium-enriched edible mushroom powder; softening and dicing; wrapping slurry and intensifying; secondarily roasting; easing back and seasoning by steam; carrying out vacuum packaging and sterilizing. The product not only can be used as an instant nutritional small food for leisure or travel, but also can be used as a soaking-free vegetarian diet cooking food material which is high in protein nutrition. The product is rich in nutritional components such as soybean protein, soybean polysaccharide, organic selenium of edible mushrooms, and no refreshing and flavoring chemical modulators are added in the preparation process. Fresh and sweet taste of the skin of soya-bean milk is remained to the maximum extent due to the soaking-free cooking stock treatment. The instant selenium-enriched skin of soya-bean milk is convenient to carry and eat, can be instant or can be cooked. The product is nutritional, healthy and safe, and is a multielement nutritional supplement vegetable diet product suitable for modern healthy life styles such as travelling and living at home.

Description

technical field [0001] The invention belongs to the technical field of food deep processing, and in particular relates to an instant selenium-enriched bean curd skin and a preparation method thereof. technical background [0002] Tofu skin (yuba) is a traditional vegetarian nutritious food in my country, which is very popular among consumers. In order to adapt to the fast pace of modern life and the changes in the nutritional patterns of modern people, the cooking skills of traditional table nutritious foods such as tofu skin can no longer meet the needs of modern people. Therefore, it has become an extended demand for the development of the traditional table nutritious food industry to carry out industrial production through deep processing technology, and to prepare traditional table nutritious food into ready-to-eat and portable food that can be used for home leisure or travel nutritional supplements, and instant bean curd skin is The first choice for healthy vegetaria...

Claims

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Application Information

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IPC IPC(8): A23C20/02A23L11/45
Inventor 兰爱珍沈恒胜吴俐
Owner 兰爱珍
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