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Skins of soybean milk with chilli oil

A technology of oily soybean skin and oily oil, applied in the field of food processing, can solve problems such as single product, and achieve the effect of bright color, spicy taste and bright red color

Inactive Publication Date: 2017-10-10
蚌埠市星光豆制品厂
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, the products of oily soybean skin are mostly packaged and sold after drying, and the product is single, and there is still a blank in the ready-to-eat product market

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A kind of red oil soybean curd, its preparation method, specifically the following steps:

[0020] (1) Pretreatment of oily soybean skin

[0021] Drain the prepared oily bean curd from the hanging rack. After the surface of the oily bean curd is no longer dripping, put it together with the rack in a cold storage at -15°C, dark and dark for 4-5 hours, then take it out, and use cold air to dry it. , During the air-drying process, ensure that the direction of the cold air is from top to bottom, which can effectively ensure the integrity of the oily soybean skins during the air-drying process, and at the same time avoid the adhesion between the oily soybean skins during the air-drying process, which is convenient for subsequent processing; the frozen oily soybean skins are then dried with cold air, It makes the taste of the oily soybean skin more tough, and at the same time avoids partial protein denaturation of the oily soybean skin caused by natural air-drying for a long ...

Embodiment 2

[0030] A kind of red oil soybean curd, its preparation method, specifically the following steps:

[0031] (1) Pretreatment of oily soybean skin

[0032] Drain the prepared oily bean curd from the hanging rack. After the surface of the oily bean curd is no longer dripping, put it together with the rack in a cold storage at -15°C, dark and dark for 4-5 hours, then take it out, and use cold air to dry it. , During the air-drying process, ensure that the direction of the cold air is from top to bottom, which can effectively ensure the integrity of the oily soybean skins during the air-drying process, and at the same time avoid the adhesion between the oily soybean skins during the air-drying process, which is convenient for subsequent processing; the frozen oily soybean skins are then dried with cold air, It makes the taste of the oily soybean skin more tough, and at the same time avoids partial protein denaturation of the oily soybean skin caused by natural air-drying for a long ...

Embodiment 3

[0041] A kind of red oil soybean curd, its preparation method, specifically the following steps:

[0042] (1) Pretreatment of oily soybean skin

[0043] Drain the prepared oily bean curd from the hanging rack. After the surface of the oily bean curd is no longer dripping, put it together with the rack in a cold storage at -15°C, dark and dark for 4-5 hours, then take it out, and use cold air to dry it. , during the air-drying process, ensure that the cold wind direction is from top to bottom, which can effectively ensure the integrity of the oily soybean skins during the air-drying process, and at the same time avoid the adhesion between the oily soybean skins during the air-drying process, which is convenient for subsequent processing; the frozen oily soybean skins are then dried with cold air, It makes the taste of the oily soybean skin more tough, and at the same time avoids partial protein denaturation of the oily soybean skin caused by natural air-drying for a long time, ...

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Abstract

The invention relates to skins of soybean milk with chilli oil. A preparation method of the skins of the soybean milk with the chilli oil comprises the following concrete steps: (1) pretreating the skins of the soybean milk; (2) preparing the chilli oil; (3) soaking the skins of the soybean milk at room temperature; (4) treating the soaked skins of the soybean milk; and (5) conducting vacuum packaging and sterilization so as to obtain finished products. Experiments verify that the skins of the soybean milk with the chilli oil provided by the invention are tough and chewy in mouthfeel, and after soaking at room temperature in the specially-made chilli oil, the skins of the soybean milk with the chilli oil are spicy in taste and bright in luster, and win unanimous praise. Meanwhile, the skins of the soybean milk with the chilli oil provided by the invention have a long shelf life, can effectively guarantee economic benefits of enterprises, fill the market blank of instant products of the skins of the soybean milk, and have huge market potential.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to red oil soybean skin. Background technique [0002] Soybean curd is a natural oil film formed on the surface of soy milk after it is boiled and "picked up" to dry. It is also known as tofu skin, oil skin, yuba, etc. It is a traditional Chinese soybean product and has many famous dishes in southern and northern China. Oil soybean skin is rich in nutrition, high in protein and amino acid content, and according to modern scientific determination, there are 18 kinds of trace elements necessary for human body such as iron, calcium and molybdenum. Eating it for children can improve immunity and promote the development of body and intelligence; long-term consumption by the elderly can prolong life; at the same time, oily soybean skin has the advantages of easy digestion and fast absorption; it is a kind of food suitable for women, children, old and weak excellent pr...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C20/02A23L11/45
CPCA23C20/025
Inventor 赵大鹏
Owner 蚌埠市星光豆制品厂
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