Preparation method of flavored dried bean curd

Abstract

The invention belongs to the technical field of food manufacturing, and discloses a preparation method of a flavored dried bean curd. The preparation method comprises the following steps: preparing raw materials, grinding raw materials, filtering the soybean milk, boiling the soybean milk, arranging green peppers, producing bean curd, squeezing, cutting, and packaging. In the green pepper arrangement step, green peppers are parallelly placed in a rectangular mould box. In the squeezing step, a press plate, which has the same shape and size as those of the mould box, is used; multiple water penetrating holes are arranged in the press plate; and the press plate is repeatedly pressed to gradually dispel water in bean curd flower to obtained white dried bean curd. In the packaging step, a package bag, which comprises an upper plastic film and a lower plastic film, is adopted; the embossments on the upper plastic film form at least one condiment cavity and a plurality of dried bean curd cavities, the white dried bean curds are filled into the bean curd cavities, and condiments are filled into the condiment cavity. The produced flavored dried bean curd can satisfy the individual needs of customers.

Description

technical field [0001] The invention belongs to the technical field of food production. Background technique [0002] Dried bean curd is a snack snack food with flavor made from soybeans mixed with other raw materials. It is a folk snack with a long history. Dried tofu is rich in protein, and contains eight kinds of amino acids necessary for the human body, and the ratio is close to the needs of the human body, and the nutritional value is high. At present, there are various flavors of dried tofu on the market, such as pickled pepper dried tofu, spicy tofu, etc. These dried tofu are collectively called seasoned tofu. The production process is as follows: ①Wash soybeans and soak them for 8~24 hours for later use; ②After grinding the soaked soybeans, filter and separate them to obtain soybean milk; ③Heat the soybean milk to 95-100°C to obtain hot soybean milk; ④After cooling the hot soybean milk to 80-85°C, add magnesium chloride to it, the amount of magnesium chloride added ...

AI Technical Summary

Problems solved by technology

[0003] The disadvantages of this kind of dried tofu are: ①The taste of this kind of dried tofu is very uniform, such as the spicy and sour taste of pickled pepper dried tofu or the degree of other tastes, which cannot meet the individual taste needs of customers (some like seasoning The taste of seasoning is heavier, and some like the taste of seasoning to be lighter), and there is still a lack of ready-to-eat dried tofu on the market that allows customers to adjust the degree of taste; ②The seasoning of dried tofu contains edible oil. , people don't like to eat colder food, usually use microwave heating, microwave heating efficiency is high, the oil in the dried bean curd is heated quickly, high temperature oil will appear splash phenomenon

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