Preparation method of marinated dried bean curd

A production method and a technology for dried bean curd, applied in the field of food processing, can solve the problems of difficulty in forming flavor raw materials, inability to satisfy, single variety and flavor, etc., and achieve the effects of unique taste and flavor, easy molding, and novel shape

Inactive Publication Date: 2014-12-24
SICHUAN NANXI DALIANGXIN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The dried stewed tofu produced by this process has a single variety and flavor, and it is dif...

Method used

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  • Preparation method of marinated dried bean curd

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Experimental program
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Effect test

Embodiment 1

[0027] 1. Soybean pretreatment: remove impurities mixed in harvesting, storage and transportation, such as grass clippings, soil, sand, metal debris, etc., to ensure product hygiene and quality safety.

[0028] 2. Soaking: The ratio of soybeans to tap water is 1:4, the soaking water temperature is 15°C, and the soaking time is 12 hours.

[0029] 3. Refining: When refining, use soft water with a pH value of 7 and a temperature of 60°C, and the amount of water added is 4 times the quality of the soaked soybeans.

[0030] 4. Cook the milk: the temperature of the milk is controlled above 95°C for 8 minutes, and water twice the mass of the soybeans is added to adjust the concentration of the soybean milk to 8.5 degrees.

[0031] 5. Filtration: Immediately filter with an 80-mesh filter.

[0032] 6. Slurry: Dilute the brine block with water to 10 Baume degrees as a coagulant. Put the coagulant into the soymilk while stirring, and stop adding the coagulant when 70% of the watercress...

Embodiment 2

[0042] 1. Soybean pretreatment: remove impurities mixed in harvesting, storage and transportation, such as grass clippings, soil, sand, metal debris, etc., to ensure product hygiene and quality safety.

[0043] 2. Soaking: The ratio of soybeans to tap water is 1:2, the soaking water temperature is 20°C, and the soaking time is 8 hours.

[0044] 3. Refining: When refining, use soft water with a pH value of 7 and a temperature of 70°C, and the amount of water added is 6 times the quality of the soaked soybeans.

[0045] 4. Cooking: The temperature of the cooking should be controlled above 95°C for 10 minutes. Add water 3 times the mass of soybeans to adjust the concentration of soybean milk to 8 degrees.

[0046] 5. Filtration: Immediately filter with a 100-mesh filter.

[0047] 6. Slurry: Dilute the brine block with water to 13 Baume degrees as a coagulant. Put the coagulant into the soy milk while stirring, and stop adding the coagulant when 80% of the bean-shaped tofu flowe...

Embodiment 3

[0057] 1. Soybean pretreatment: remove impurities mixed in harvesting, storage and transportation, such as grass clippings, soil, sand, metal debris, etc., to ensure product hygiene and quality safety.

[0058] 2. Soaking: The ratio of soybeans to tap water is 1:2, the soaking water temperature is 15°C, and the soaking time is 8 hours.

[0059] 3. Refining: When refining, use soft water with a pH value of 7 and a temperature of 50°C, and the amount of water added is 5 times the quality of the soaked soybeans.

[0060] 4. Cooking: The temperature of the cooking should be controlled above 95°C for 10 minutes. Add water 3 times the mass of soybeans to adjust the concentration of soybean milk to 8 degrees.

[0061] 5. Filtration: Immediately filter with a 90-mesh filter.

[0062] 6. Slurry: Dilute the brine block with water to 13 Baume degrees as a coagulant. Put the coagulant into the soybean milk while stirring, and stop adding the coagulant when 90% of the watercress-shaped t...

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Abstract

The invention provides a preparation method of marinated dried bean curd, and relates to the technical field of food processing. The method comprises the following steps: (1) cleaning soybeans, and soaking; (2) grinding into thick liquid; (3) cooking the thick liquid, and filtering; (4) putting a coagulator into soybean milk while stirring to obtain bean curd jelly; (5) squeezing the obtained bean curd jelly to obtain a dried bean curd blank; (6) cutting the dried bean curd blank into white blanks with small specifications; (7) stewing in soy sauce; (8) drying; (9) feeding flavor seasonings and an adhesive, and molding for a second time; and (10) sterilizing and packaging. According to the marinated dried bean curd prepared by the method, the flavor seasonings are closely combined with the dried bean curd; the marinated dried bean curd is novel in shape and unique in mouth feel and flavor.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a method for preparing stewed dried beans. Background technique [0002] Stewed dried tofu is a flavored snack food made of soybeans mixed with other raw materials. It is rich in protein, lecithin, various minerals, amino acids and other nutrients. It is a good choice for people to eat a reasonable diet to keep fit. At present, most of the production methods of stewed tofu are traditional soaking, grinding, filtering, boiling, adding coagulants (such as: brine, gypsum) to make tender tofu, extruding into dry tofu, adding seasonings, marinating and drying, adding chicken essence , monosodium glutamate, and cooking oil to make dried tofu that can be eaten directly. The dried stewed tofu produced by this process has a single variety and flavor, and it is difficult to form new flavor raw materials, which cannot meet the needs of people's daily consumption. Cont...

Claims

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Application Information

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IPC IPC(8): A23C20/02A23L11/45
Inventor 侯远平侯远财
Owner SICHUAN NANXI DALIANGXIN FOOD
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