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Hard dried bean curd and making method thereof

A technology of dried tofu and tofu base, which is applied in the field of dried tofu and its preparation, which can solve the problems of soft texture, poor elasticity and insufficient toughness of dried tofu, and achieve the effect of fine texture, good elasticity and smooth surface

Inactive Publication Date: 2016-04-20
南江县太子洞食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the dry tofu texture prepared by this method is relatively soft, insufficient in toughness and poor in elasticity.

Method used

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  • Hard dried bean curd and making method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] ⑴ Soaking

[0032] Take high-quality soybeans without impurities and mildew, add pure water 3 times the quality of soybeans, and soak at room temperature for 6 hours.

[0033] ⑵ Refining

[0034] The soaked soybeans are washed and placed in a refiner for grinding to obtain raw soybean milk.

[0035] ⑶ pulp and residue separation

[0036] The ground soybean milk is placed in a separation device to separate the soybean milk, and the mesh number of the separation screen is 140 mesh.

[0037] ⑷Three-stage cooking pulp

[0038] Put the separated soymilk in an iron pot, heat it to 40°C with steam equipment, and keep it for 12 minutes, so that the original aroma of the soymilk can be fully reflected; after the steam heating, use firewood to heat the temperature of the soymilk to 80°C, and keep it for 8 minutes. The initial flavor of dried tofu is formed; after the firewood heating is completed, the soy milk is transferred to the cooking pot through the pump and fully boile...

Embodiment 2

[0054] ⑴ Soaking

[0055] Take high-quality soybeans without impurities and mildew, add pure water 3 times the quality of soybeans, and soak at room temperature for 10 hours.

[0056] ⑵ Refining

[0057] The soaked soybeans are washed and placed in a refiner for grinding to obtain raw soybean milk.

[0058] ⑶ pulp and residue separation

[0059] The ground soybean milk is placed in a separation device to separate the soybean milk, and the mesh number of the separation screen is 170 mesh.

[0060] ⑷Three-stage cooking pulp

[0061] Put the separated soymilk in an iron pot, heat it to 45°C with steam equipment, and keep it for 10 minutes, so that the original aroma of the soymilk can be fully reflected; after the steam heating, use firewood to heat the temperature of the soymilk to 85°C, and keep it for 7 minutes. The initial flavor of dried tofu is formed; after the firewood heating is completed, the soy milk is transferred to the cooking pot through the pump and fully boil...

Embodiment 3

[0077] ⑴ Soaking

[0078] Take high-quality soybeans without impurities and mildew, add pure water 3 times the quality of soybeans, and soak at room temperature for 15 hours.

[0079] ⑵ Refining

[0080] The soaked soybeans are washed and placed in a refiner for grinding to obtain raw soybean milk.

[0081] ⑶ pulp and residue separation

[0082] The ground soybean milk is placed in a separation device to separate the soybean milk, and the mesh number of the separation screen is 200 mesh.

[0083] ⑷Three-stage cooking pulp

[0084] Put the separated soymilk in an iron pot, heat it to 50°C with steam equipment, and keep it for 8 minutes, so that the original aroma of the soymilk can be fully reflected; after the steam heating, use firewood to heat the temperature of the soymilk to 90°C, and keep it for 5 minutes. The initial flavor of dried tofu is formed; after the firewood heating is completed, the soy milk is transferred to the cooking pot through the pump and fully boile...

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Abstract

The invention provides a making method of hard dried bean curd. The method includes the steps of firstly, soaking soybeans, grinding soybeans into thick milk, and conducting separation to obtain raw soybean milk; secondly, sequentially conducting primary heating, secondary heating and tertiary heating on raw soybean milk to cook milk, wherein the temperature of tertiary heating is higher than that of secondary heating, and the temperature of secondary heating is higher than that of primary heating; thirdly, sequentially conducting pulp adding, pulp standing, pulp breaking and squeezing, cutting and forming to obtain bean curd cakes; fourthly, tendering the bean curd cakes; fifthly, smoking and roasting the bean curd cakes obtained in the fourth step, and obtaining hard dried bean curd after high temperature sterilization. By means of the three-section type pulp cooking process, the obtained hard dried bean curd keeps the raw flavor of soybeans, has popular unique flavor, and is smooth in surface, high in elasticity and toughness, smooth in texture and chewy.

Description

technical field [0001] The invention belongs to the technical field of bean products, and in particular relates to dried tofu and a preparation method thereof. Background technique [0002] Dried tofu is a reprocessed product of tofu. It is salty, fragrant and refreshing, hard and tough, and will not go bad after a long time. Dried tofu is rich in nutrition, contains a lot of protein, fat, carbohydrates, and also contains calcium, phosphorus, iron and other minerals needed by the human body. Dried tofu has less water content than tofu, and its texture is denser than that of tofu. [0003] The prior art discloses many kinds of dried bean curd, such as the patent document whose application publication number is CN103504017A discloses a kind of preparation method of dried bean curd, specifically: put 10 kilograms of tofu into clean water and soak for 5 minutes, remove the bitterness on the tofu Rinse the tofu thoroughly, then take the tofu out of the water and put it in the su...

Claims

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Application Information

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IPC IPC(8): A23C20/02A23L11/45
CPCA23C20/005A23C20/025
Inventor 邱小平
Owner 南江县太子洞食品有限公司
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