Making technology of fried bean cruds

Abstract

The invention belongs to the field of food production, and particularly relates to a making technology of fried bean curd. The making technology comprises the steps of screening soybeans, performing soaking, performing refining to obtain soybean milk, boiling the soybean milk, conditioning the soybean oil, performing milk solidification, performing squeezing, performing scrapping to obtain semi-finished products, performing deep-frying, and performing cooling, wherein the concentration of first-time soybean milk is 9.5-10.5 Baume degrees, and second-time soybean milk and water are added so asto control the concentration of the soybean milk to 5-6 Baume degrees; and during milk solidification, brine is added when the temperature of the conditioned soybean milk is 60-65 DEG C, the concentration of the brine is 8-10 Baume degrees, the deep-frying temperature is 130-135 DEG C and the deep-frying time is 17-18 minutes. The making technology is simple, normalizable production is realized, the made fried bean curd is high in expansion ratio, and the surface of the fried bean curd is puffed and glossy; the internal structure is in the shape of sponge, air holes are tiny and uniform, and the fried bean curd has certain elasticity, so that the puffed plump fried bean curd can absorb cooking liquid when being cooked, the cooking liquid is rich in taste, and eating enjoyment is improved.In addition, for the fried bean curd treated with ozone, the eating safety is greatly improved and the quality guarantee period is greatly prolonged.

Description

technical field [0001] The invention belongs to the field of food production, and in particular relates to a production process of fried tofu. Background technique [0002] Fried tofu is a characteristic traditional dish. Fried tofu is called tofu bubble in the north; fried tofu is called fried tofu in the south. As a fried food of tofu, it is made through multiple processes such as refining, compacting, and frying. Fried tofu can be used not only as a main dish for steaming, frying, and stewing, but also 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] Deep-fried tofu generally refers to fried tofu puffs. The general process is: pulping→boiling→cooling down to 75-85°C→spotting→still solidification→brain pressing→tofu→deep frying. In order to get a h...

AI Technical Summary

Problems solved by technology

This process requires manual operation, and subjective operation will affect the foaming effect

Stirring too much during frying, or frying in oil temperature for too long, will easily cause tofu to soak in oil

The oil temperature should also be well controlled. If the oil temperature is too high, it will not easily foam and cause "foaming", which is very unsafe

[0005] Due to the non-standard process, the foaming effect of the finished fried tofu is poor. After cooking, the soup is less absorbed and the taste is not enough.