Preparation method of sandwich dried bean curd

Abstract

The invention discloses a preparation method of sandwich dried bean curd. The preparation method of the sandwich dried bean curd comprises the following steps: immersing, pulping, boiling pulp, curdling, layering, wrapping blank, pressing for forming, removing astringent, marinating, drying and mixing. According to the preparation method of the sandwich dried bean curd, the temperature and humidity of the dried bean curd are controlled, namely bean curd is cut and a sandwich food layer is put into the bean curd under the condition that the temperature is 60-75 DEG C and the humidity is just for forming the bean curd in the process of wrapping the blank, and then the bean curd is pressed to be formed; during the process, the sandwich food layer is fully wrapped by the upper layer and the lower layer of the dried bean curd, and the sandwich layer and the dried bean curd are fully fused together, so that the taste is improved; the process is simplified; raw materials of the sandwich food layer are not limited; the sandwich dried bean curd with different flavors can be prepared to meet requirements of different consumers and is convenient to popularize. In addition, the astringent is removed before the process of marinating, the flexibility can be improved, and the beany smell and the astringent smell are removed; the dried bean curd is marinated by brine which is decocted by traditional Chinese herbal medicines, so that the dried bean curd has health and dietary therapy effects.

Description

technical field [0001] The invention belongs to the technical field of bean product processing, and in particular relates to a method for making sandwich-filled dried tofu. Background technique [0002] Tofu is rich in nutrients and contains iron, calcium, phosphorus, magnesium and other trace elements necessary for the human body. It also contains sugar, vegetable oil and rich high-quality protein. It is known as "vegetable meat". The digestibility of tofu is over 95%. , two small pieces of tofu can meet a person's daily calcium requirement, and it also has the effect of lowering blood pressure, blood fat, and cholesterol. In China, tofu has a history of more than 2,000 years. Since fresh tofu is not conducive to preservation, people further process tofu into dried tofu. Nowadays, dried tofu in various places has a variety of varieties and patterns, including dried tofu with various flavors. , in order to meet people's needs, sandwiched tofu has appeared on the market. In...

AI Technical Summary

Problems solved by technology

In China, tofu has a history of more than 2,000 years. Since fresh tofu is not conducive to preservation, people further process tofu into dried tofu. Nowadays, dried tofu in various places has a variety of varieties and patterns, including dried tofu with various flavors. , in order to meet people's needs, sandwiched tofu has appeared on the market. In the preparation process of the existing sandwiched tofu, it is necessary to stick the upper and lower dried tofu through the stickiness of the sandwich food itself, which limits the raw materials of the sandwich food to a certain extent. function, or through a specific food adhesive, the existing adhesive process usually has the leakage of the adhesive, which affects the appearance quality of the dried tofu product, and the preparation process is complicated. At the same time, in the preparation process, It often occurs that the tofu on both sides of the sandwich layer is crushed, resulting in a decrease in the yield of the product