A spring roll-flavored dried bean curd

Abstract

The invention discloses a spring roll-flavored dried tofu and relates to the technical field of food processing. It is mainly made by the following steps: removing impurities from soybeans, soaking, and grinding to make bean paste; boiling the bean paste to 65-80°C over high heat to separate pulp and slag; adding to the filtered slurry Mix the emulsifier monoglyceride with 0.2% dry bean mass, boil it until it boils for 5‑10 minutes; filter the slurry, pour it, squat it, break it, pour it, squeeze it, and then take it off the cloth. Bean curd: cutting the bean curd into blocks, adding fillings thereto, wrapping it into a spring roll shape, putting it into a packaging bag, sealing it and sterilizing it to make the spring roll-flavored dried bean curd. The dried tofu produced by the invention not only changes the single form of the traditional dried tofu, but also has a novel shape, and has rich taste, which can fully meet the needs of consumers; The bean curd is more plastic, it is not easy to break after setting, the quality is more delicate, and the taste 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