Preparation method for colored pork skin frozen bean curd

Abstract

The invention discloses a preparation method for a colored pork skin frozen bean curd. The preparation method comprises the following steps: 1) subjecting dehulled beans to pulp refining so as to obtain crude soybean milk, cooking the crude soybean milk on a slow fire for 30 to 50 min and then filtering the cooked crude soybean milk to remove soybean curd residue so as to prepare soybean milk; 2) breaking hair follicles on the surface of a pork skin by using a knife through scraping, wherein the fat of the pork skin has been scraped off, removing impurities in the hair follicles through scraping and then cooking the pork skin in boiling water for 10 to 20 min; 3) taking out the pork skin treated in the step 2), then putting the pork skin in boiling water again, cooking the pork skin for 30 min to 1 h, taking out the pork skin and naturally cooling the boiling water to 25 to 45 DEG C; and 4) mixing the cooled water in the step 3 with the soybean milk prepared in the step 1) according to a ratio of 1: 1, subjecting the obtained mixture to cryogenic cooling to -15 to 0 DEG C, and refrigerating the mixture at the temperature for 30 min to 2 h so as to prepare the colored pork skin frozen bean curd; wherein the beans are a mixture of at least two beans selected from the group consisting of soybeans, red beans, black soybeans and mung beans, the beans contain coix seeds, and a ratio of the beans to the coix seeds is 3: 1 to 5: 1.

Description

technical field [0001] The invention relates to a processing method of bean products, in particular to a processing method of colored skin frozen tofu. Background technique [0002] There are many kinds of traditional tofu in our country. These tofu are generally used as dishes, and can also be used as tourism products and leisure foods. The market demand is large, and a large industrialization has been formed. [0003] At present, there are many manufacturing methods about soybean products. For example, the Chinese patent whose publication date is March 3, 2010 and whose publication number is CN101658271 discloses a manufacturing method of dried bean curd. High-quality tofu has a poor taste and low nutritional value. Another example is that the publication date is December 01, 1993, and the publication number is CN1078868 Chinese patent, which discloses a production method of nutritious tofu. In the production method, add pollen and stir thoroughly before making a slurry, ...

AI Technical Summary

Problems solved by technology

Another example is that the publication date is March 25, 1998, and the publication number is CN1176752 in the Chinese patent, which discloses a kind of preparation method of spiced tofu. Poor, not smooth enough, poor taste

[0004] In summary, there is no simple manufacturing process at present, and the made tofu has a comfortable mouthfeel, unique flavor, and a health-care tofu production method with high nutritional value.