Dried bean curd and preparation process thereof

A preparation process and a technology for dried tofu, applied in the field of dried tofu and its preparation technology, can solve the problems that marinade is difficult to enter into the dried tofu blank, and the taste of the dried tofu is inconsistent inside and outside, and achieves the effects of improving yield and increasing uniformity.

Pending Publication Date: 2018-02-23
ZUMING BEAN PROD
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  • Abstract
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  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0012] In the prior art, the dried bean curds obtained after pressing the formed bean brains are directly stewed, and the dried bean curds are pressed relatively tightly, which easily leads to difficulty for the marinade to enter the inside of the dried bean curds during the marinating process, resulting in the inside and outside of the dried bean curd. inconsistent taste

Method used

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  • Dried bean curd and preparation process thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0062] Embodiment 1: a kind of dried tofu, which is prepared through the following steps:

[0063] S1, feeding and soaking: Soak the soybeans in water for 15 hours according to the weight ratio of soybeans and water of 1:5, drain the water, and wash the soybeans;

[0064] S2, refining: refining the soaked soybeans in S1 to obtain a paste without grains;

[0065] S3, centrifugation: centrifuge the ground paste obtained in S2, remove the slag for the first time, and obtain raw soybean milk;

[0066] S4, continuous burning and sieving: the raw soybean milk obtained in S3 is subjected to eight continuous burning treatments, and the temperatures of the eight continuous burning treatments are 45°C, 55°C, 65°C, 75°C, 85°C, and 95°C respectively. °C, 105 °C, 110 °C, obtain cooked soybean milk with a concentration of 10%, filter it through a 120-mesh sieve, and remove the residue for the second time;

[0067] S5, pulping: fully mix the pulping mixture with water to obtain a pulping m...

Embodiment 2

[0075] Embodiment 2: A kind of dried tofu, the difference from Embodiment 1 is that in S11, drying treatment is also included before the second cooling, the temperature of drying treatment is 40°C, and the time elapsed in drying treatment is 25 minutes; the second cooling is carried out at a temperature of 18° C., and the duration of the second cooling is 20 minutes. Wherein, the parts by weight of seasonings are as shown in Table 1.

Embodiment 3-6

[0076] Embodiment 3-6: a kind of dried tofu, the difference from embodiment 1 is that the parts by weight of the seasoning are as shown in Table 1.

[0077] Components and corresponding parts by weight of the seasoning in Table 1 embodiment 1-6

[0078]

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Abstract

The invention discloses a dried bean curd and a preparation process thereof. According to 100 parts by weight of dried bean curd, the dried bean curd is prepared from the following ingredients in parts by weight: 200 to 220 parts of cooked soybean milk; 0.5 to 0.8 parts of curdling mixture; spices; and seasonings. The concentration of the cooked soybean milk is 9.5 to 10 percent; the moisture content of the dried bean curd is 55 to 65 percent; and the curdling mixture is prepared from at least one of magnesium chloride and gypsum. The preparation process for the dried bean curd includes: (S1)batching and soaking; (S2) grinding; (S3) centrifuging; (S4) continuous milk cooking and milk screening; (S5) curdling; (S6) breaking and uniform filling in a template; (S7) pressing; (S8) cutting andfirst-time cooling; (S9) immersion in alkaline water; (S10) cooking; (S11) second-time cooling; (S12) packaging and warehousing. The dried bean curd obtained by the invention has the advantages of tight taste, good elasticity and good and uniform flavoring effect.

Description

technical field [0001] The invention relates to the technical field of bean products processing, more specifically, it relates to a dried bean curd and a preparation process thereof. Background technique [0002] Dried tofu is the abbreviation of dried tofu. It is a reprocessed product of tofu. It is salty and refreshing, hard and tough, and it will not go bad after a long time. It is a delicacy in all major Chinese cuisines. Dried tofu is rich in nutrition, contains a lot of protein, fat, carbohydrates, and also contains calcium, phosphorus, iron and other minerals needed by the human body. Therefore, it is deeply favored by consumers of all ages. [0003] Among the dried tofu, some can be directly unpacked and eaten, and some can be cooked according to different preferences. [0004] The Chinese patent whose application publication number is CN107047796A and whose application publication date is August 18, 2017 discloses a method for making dried bean stewed products, inc...

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 蔡祖明
Owner ZUMING BEAN PROD
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