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Marinated beancurd skins

A technology of bean curd skin and gravy, applied in the field of food processing, can solve the problems of nutrient loss and single taste, and achieve the effects of less nutrient loss, good taste and simple process

Inactive Publication Date: 2017-04-26
青岛力天宏泰新能源科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Most of the existing tofu skin is dry skin, which needs to be soaked before eating, resulting in the loss of some nutrients, and the taste is monotonous, so seasoning is needed to enhance the taste

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] (1) Soak the soybeans at room temperature for 5 hours, coarsely grind them through a grinder, and pour the coarsely ground slurry into the colloid mill for fine grinding;

[0020] (2) Filter the slurry obtained by fine grinding, and the filtrate obtained is raw soybean milk, and the raw soybean milk is boiled for 5 minutes;

[0021] (3) Heat and keep the soymilk at 72°C. After heating and keeping it for 10 minutes, extract the tofu skin formed on the end of the soymilk tank and dry it until the water content is 20-25wt%;

[0022] (4) Cut the tofu skin with a water content of 20-25wt% into a block with a length of 5 cm and a width of 5 cm;

[0023] (5) Spread the tofu skin obtained in step (4) evenly on the grid baking shelf, and bake it twice at 75°C until the tofu skin is golden and crisp;

[0024] (6) Put the second-baked tofu skin in a steamer, let the steam soften for 8 minutes, quickly move it into the marinating pot and pour it with seasoning liquid, mix well, cover and let...

Embodiment 2

[0028] (1) Soak the soybeans at room temperature for 3 hours, coarsely grind them through a grinder, and pour the coarsely ground slurry into the colloid mill for fine grinding;

[0029] (2) Filter the slurry obtained by fine grinding, and the filtrate obtained is raw soybean milk, and the raw soybean milk is boiled for 8 minutes;

[0030] (3) Heat and keep the soymilk at 75°C. After heating and keeping for 15min, extract the tofu skin formed on the end of the soymilk tank and dry it until the water content is 20-25wt%;

[0031] (4) Cut the tofu skin with a water content of 20-25wt% into a block with a length of 5 cm and a width of 5 cm;

[0032] (5) Spread the tofu skin prepared in step (4) evenly on the grid baking shelf, and bake it twice at 70°C until the tofu skin is golden and crisp;

[0033] (6) Put the second-baked tofu skin in a steamer, let the steam soften for 10 minutes, quickly move it into the stewed pot and pour it with seasoning liquid, mix well, cover it and let it stan...

Embodiment 3

[0037] (1) Soak soybeans at room temperature for 10 hours, and coarsely grind them through a grinder; flow the coarsely ground slurry into the colloid mill for fine grinding;

[0038] (2) Filter the slurry obtained by fine grinding, the filtrate obtained is raw soy milk, and boil the raw soy milk for 3 minutes;

[0039] (3) Heat and keep the soymilk at 70°C. After heating and holding for 10 minutes, extract the tofu skin formed on the end of the soymilk tank and dry it until the water content is 20-25wt%;

[0040] (4) Cut the tofu skin with a water content of 20-25wt% into a block with a length and width of 5 cm;

[0041] (5) Spread the tofu skin obtained in step (4) evenly on the grid baking shelf, and bake it twice at 76°C until the tofu skin is golden and crisp;

[0042] (6) Put the second-baked tofu skin in a steamer, let the steam soften for 8 minutes, quickly move it into the marinating pot, pour it with seasoning liquid, and mix well, cover it and let it stand for 15 minutes, dur...

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Abstract

The invention relates to marinated beancurd skins, and belongs to the technical field of food processing. The marinated beancurd skins disclosed by the invention are made by a method including the following steps of grinding soaked soybeans into soybean milk, boiling over the soybean milk, heating the boiled-over soybean milk for heat preservation, extracting beancurd skins formed on the end surface of a soybean milk tank, and baking the extracted beancurd skins until the water content of the baked beancurd skins is 20-25wt%; uniformly spreading the baked beancurd skins on a grid baking layer frame, and performing secondary baking until the baked beancurd skins are golden, dried and crisp; and placing the beancurd skins after secondary baking into a steaming basket, performing softening with steam, quickly moving the softened beancurd skins into a marinating pot, sprinkling seasoning fluid, performing uniform stirring, bagging the marinated beancurd skins, and performing high-pressure sterilization and vacuum packaging. The invention provides a making method of the selenium-enriched pulp-coated beancurd skins, the technology is simple, the number of times for baking is small, cost and energy resources are greatly saved, the pipeline operation can be realized, and the marinated beancurd skins can be suitable for being put into production; the beancurd skins are soaked in marinade seasoning fluid, so that the taste of the marinated beancurd skins can be notably improved; and the marinated beancurd skins disclosed by the invention are moderate in soft and hard degrees, good in mouth feel, rich in nutrition, ready-to-eat after being unpacked, simple in technology and few in nutrition losses.

Description

Technical field [0001] The invention relates to a braised tofu skin, belonging to the technical field of food processing. Background technique [0002] The skin of tofu is flat and sweet, and has the effects of clearing away heat and moisturizing the lungs, relieving cough and phlegm, nourishing the stomach, detoxifying, and antiperspirant. Tofu skin is rich in nutrients, high in protein and amino acids. According to modern scientific determination, there are 18 trace elements necessary for the human body such as iron, calcium and molybdenum. Children's consumption can improve immunity and promote physical and intellectual development. Long-term consumption of the elderly can prolong life. Tofu skin also has the advantages of easy digestion and quick absorption. It is a good food for women, young, old and weak. [0003] Existing tofu skins are mostly dry skins, which need to be soaked before eating, which causes partial nutrient loss, and the taste is single, requiring seasonin...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C20/02A23L11/45
Inventor 王颖
Owner 青岛力天宏泰新能源科技有限公司
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