Spring roll flavoured dried bean curd

Abstract

The invention discloses a spring roll flavoured dried bean curd, relating to the technical field of processing of foods. The spring roll flavoured dried bean curd is made by mainly adopting the following steps: removing impurities of soybean, immersing, and grinding into thick liquid to obtain soybean paste; separating thick liquid from residues after boiling the soybean paste by using big fire at 65-80 DEG C; adding an emulsifier, namely monoglyceride, the weight of which is 0.2% of that of dry soybean, into filtered thick liquid, cooling till boiling after uniformly mixing, and keeping for 5-10 min; after filtering the thick liquid, adding bittern, keeping, breaking, pouring and squeezing, releasing from cloth to obtain skin of beancurd; and cutting the skin of beancurd into blocks, adding stuffing, wrapping to form a shape like a spring roll, putting into a packaging bag, sealing, and sterilizing to obtain the spring roll flavoured dried bean curd. According to the invention, the single form of the traditional dried bean curd is changed; the spring roll flavoured dried bean curd is novel in shape and abundant in taste and can sufficiently satisfy requirements of customers; the emulsifier, namely monoglyceride, is added in the making process of the skin of beancurd; therefore, the skin of beancurd has higher plasticity and is difficult to break after sizing; the quality is more delicate; and the mouth feel is better.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a spring roll-flavored dried tofu. Background technique [0002] Dried tofu is a folk snack with a long history, and it is also the abbreviation of dried tofu. It is a flavored snack food made of soybeans mixed with other raw materials. The dried tofu on the market is now coated with various seasonings on the main body of the dried tofu after the external coloring step to infiltrate the main body of the dried tofu. Since some seasonings cannot completely penetrate into the inside of the dried tofu, there are pigments or oil stains on the outer surface of the dried tofu. , edible inconvenient, and single taste. Dried tofu / dried bean curd made after traditional soaking, refining, filtering, boiling, pulping, extruding, and stripping have poor plasticity, are difficult to shape or are easily broken after shaping, and are difficult to maintain their fixed shape. Contents of the inv...

AI Technical Summary

Problems solved by technology

The dried tofu on the market is now coated with various seasonings on the main body of the dried tofu after the external coloring step to infiltrate the main body of the dried tofu. Since some seasonings cannot completely penetrate into the inside of the dried tofu, there are pigments or oil stains on the outer surface of the dried tofu. , inconvenient to eat, and the taste is single

Dried tofu / dried bean curd made after traditional soaking, refining, filtering, boiling, pointing, extruding, and stripping have poor plasticity, difficult to shape or easily broken after shaping, and difficult to maintain its fixed shape