Method for making oil bean curd

Abstract

The invention relates to a method for making bean curd, and in particular relates to a method for making oil bean curd. The method includes steps of screening, soaking, grinding into milk, filtering the milk, boiling the milk, solidifying, molding, cutting, cooling, frying with oil, cooling, encapsulating and the like. In the process of boiling of the milk and solidifying, CO2 gas is introduced to activate milk, the made oil bean curd tastes more delicate and tender; at the same time, by use of N2 for cooling the oil bean curd, the N2 is absorbed into oil bean curd blocks, after oil frying, the oil bean curd is more soft, good in foaming and expanding properties, and the prepared oil bean curd is thin in skin, soft, glutinous and elastic, and has good crispy property and skin gloss and rich bean flavor and oil fragrance.

Description

technical field [0001] The invention relates to a method for making tofu, in particular to a method for making oily tofu. Background technique [0002] Fried tofu is a famous traditional dish, most famous in Luoding City, Guangdong Province. Fried tofu is called tofu bubble in the north; fried tofu in the south. As a deep-fried food of tofu, its color is golden, and the inside is like silk meat, delicate and hollow, and full of elasticity. It is made through multiple processes such as refining, compacting, and frying. It can be used as the main course of steaming, frying and stewing, and it can also be used as an ingredient for various meat dishes. It is a good product for both meat and vegetarian banquets. Fried tofu is rich in high-quality protein, various amino acids, unsaturated fatty acids and phospholipids, etc., and the content of iron and calcium is also high. [0003] Fried tofu has a processing history of more than 2,000 years in my country, but it has been bas...

AI Technical Summary

Problems solved by technology

[0003] Fried tofu has a processing history of more than 2,000 years in my country, but it has been basically produced by traditional methods for a long time. After soybeans are refined and boiled, they are directly pulped and then pressed. The fried tofu processed in this way is poor in foaming. The skin is thick and hard, the taste is rough, and it is not easy to store

The traditional fried tofu production process is usually directly fried in the pan, so that the fried tofu is heated unevenly during the frying process, which will affect the softness and elasticity of the fried tofu