Processing method of ready-to-eat fruit bean curd food

Abstract

The invention discloses a processing method of ready-to-eat fruit bean curd food. The method is characterized by comprising the following aspects: (1), the preparation of fruit juice: beating cranberry, blueberry and strawberry, adding water, and respectively performing ultrasonic oscillation enzymolysis and steaming; (2), the preparation of bean curd: adding a fruit juice solution into a soybeanmilk liquid, adding the marinating liquid, pressing, so as to form bean curd, and cutting the bean curd into slices, so as to obtain bean curd blocks; (3), marinating: spraying soybean milk clear liquid to the bean curd blocks, laying the curd blocks to shade places, and performing standing fermentation and sealed marinating; (4), frying: adjust the oil temperature of a frying-pan, putting the marinated bean curd blocks into the frying-pan to dry the marinated bean curd blocks, and taking out the marinated bean curd blocks till the surfaces of the marinated bean curd blocks become light yellow; (5), preparation of a yoghurt powder: feeding fruit juice solution and zymophyte into fresh milk, stirring, mixing and then performing fermentation, so as to obtain the yoghurt powder after drying and powder spraying; (6), wrapping: firstly heating up a chocolate to melt the chocolate, adding the yoghurt powder, stirring and mixing, then soaking the obtained bean curd into the molten chocolate to wrap the bean curd, and packaging and performing sterilization on the bean curd after cooling, so as to obtain the fruit bean curd food.

Description

technical field [0001] The invention belongs to the technical field of bean product processing, and in particular relates to a processing method of instant fruit tofu food. Background technique [0002] Tofu is a traditional vegetarian dish product in my country. It is rich in protein, minerals, vitamins and other nutrients. It is known as "plant meat". It can effectively improve the absorption and utilization of nutrients by the human body, improve human immunity and aid digestion. At the same time, it also has the effects of clearing heat and moistening dryness, promoting body fluid and quenching thirst, cleaning the stomach, and anti-cancer, and has high dietary and health value. After fresh tofu is processed, its storage time is short, and it is easy to become sour and deteriorate in the air for a long time. Although the storage time of tofu can be improved by adding chemical preservatives, long-term consumption will cause safety risks to human health. In the field of tr...

AI Technical Summary

Problems solved by technology

[0003] The present invention aims at the existing problems: in the field of traditional tofu processing, it is mainly used as processing raw materials for dishes, and the deep-processed products of tofu include stinky tofu, frozen tofu and other products, and the types of deep-processed products are relatively few, and the varieties and tastes are relatively single; Processing and making ready-to-eat food can solve the problem of tofu preservation and improve the economic benefits of tofu processing