Box-packed bean curd production technology

Abstract

The invention discloses a box-packed bean curd production technology.The box-packed bean curd production technology includes the steps of (1) selecting raw materials; (2), soaking; (3) grinding soybean milk; (4), filtering; (5) boiling the filtered soybean milk; (6), adding a solidifying agent into the soybean milk; (7), pouring the soybean milk into bean curd boxes.The box-packed bean curd production technology can be automatically completed through an integrated system and is simple in technological steps, highly operable and free of manual contact in the whole production process so as to guarantee product quality safety and improve the situations that traditional marinated (gypsum) bean curd, which is unpacked and sold by being freshly cut on the market, is contaminated easily and poor in sanitary conditions.Box-packed bean curd produced by the production technology has natural bean aroma, is good in water retention performance, high in stability, free of astringency, less prone to souring, tasty and refreshing, solid but elastic in nature and high in quality, and is suitable for long-distance transporting and selling.

Description

technical field [0001] The invention relates to the technical field of tofu production, in particular to a production process of boxed tofu. Background technique [0002] Tofu is a food with soybeans as the main raw material. It originated in China and is a green and healthy food invented by Liu An, the king of Huainan, an alchemist in my country. Today, it has a history of more than 2,100 years, and is deeply loved by the people of our country, neighboring countries, and people all over the world. [0003] The tofu currently available in the market includes traditional gypsum and marinated tofu, as well as gluconolactone tofu that has become popular in recent years. One is made with bittern as a coagulant, which is more common in the northern region, and is called northern tofu, which has a low water content, with a water content of 85%-88%, and is relatively hard; the other is gypsum powder as a coagulant, which is more common in the south. It is called southern tofu, wh...

AI Technical Summary

Problems solved by technology

The tofu produced by the above method has no packaging and is sold in the market, which is easy to cause pollution and has poor hygiene conditions, which affects the health of consumers and limits the development of my country's traditional tofu industry.

Even if the tofu is cut and packaged, the finished tofu is fragile and difficult to package, and the packaging effect is not ideal. At the same time, it needs to be pasteurized after packaging, which increases the manufacturing cost of the enterprise.

Lactone tofu is packaged in a plastic box, which is convenient and hygienic to carry, has high yield, good water holding rate, and fine texture. Compared with traditional preparation methods, it improves the yield and product quality and reduces environmental pollution. It is not as good as bittern (gypsum) tofu. It has sour flavor, brittleness when fired, poor toughness, and is not resistant to cooking. At the same time, it is easy to precipitate lipids and moisture on the surface of tofu after being placed, which affects the sensory quality. It is not suitable for long-distance sales.

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