A kind of bean curd stick that can be soaked quickly and its preparation method

A production method and technology of yuba, which are applied in the fields of food forming, conveyor objects, food science, etc., can solve the problems of inability to grasp the soaking time, long soaking time, unrealistic, etc., so as to prolong the peeling time interval and increase sales. The effect of strong volume and water permeability

CN109820053BActive Publication Date: 2022-01-11江西高安市惠而美食品有限公司
5 Cites 0 Cited by

Patent Information

Authority / Receiving Office
CN · China
Patent Type
Patents(China)
Current Assignee / Owner
Publication Date
2022-01-11

Smart Images

  • Figure 1
    Figure 1
  • Figure 2
    Figure 2
  • Figure 3
    Figure 3
Patent Text Reader

Abstract

The invention discloses a production method capable of quick soaking. The steps are as follows: step 1, making pulp, putting soybean milk in a pot to boil, and continuing to boil the soybean milk for 20 minutes after boiling; After boiling for 20 minutes, remove the skin for the first time, and then remove the skin every 10-15 minutes; step 3, bake, bake the soybean milk skin uncovered in step 2 at 100°C, and use it after drying The high-temperature steam softens the bean curd stick, cuts the bean curd stick into short strips to obtain the bean curd stick that can be soaked quickly. The bean curd stick of the present invention can be soaked for 10 minutes after being covered and soaked until softened, and can be eaten as soon as one wants to eat without soaking in advance, and is convenient to eat.
Need to check novelty before this filing date? Find Prior Art

Description

technical field

[0001] The invention relates to the technical field of production methods of bean curd sticks, in particular to a rapidly soakable bean curd sticks and a production method thereof. Background technique

[0002] Yuba, also known as bean curd skin, is a very popular Hakka traditional food and a common food ingredient in Chinese areas. It has a strong bean flavor and a unique taste that other soy products do not have. Bean curd sticks are yellow and white in color, shiny and bright, rich in protein and various nutrients.

[0003] Yuba is made by heating soybean milk to boil, keeping it warm for a period of time, forming a thin film on the surface, picking it out and drooping into branches, and then drying it. Its shape is similar to bamboo branches, and it is called yuba. Yuba is a product of a certain structure composed of soybean protein film and fat. High nutritional value, easy to preserve, convenient to eat.

[0004] The bean curd sticks produced by the...

Examples

Embodiment Construction

[0037]Embodiments of the present invention are described in detail below, examples of which are shown in the drawings, wherein the same or similar reference numerals designate the same or similar elements or elements having the same or similar functions throughout. The embodiments described below by referring to the figures are exemplary and are intended to explain the present invention and should not be construed as limiting the present invention.

[0038] The present invention carries out according to the following steps when carrying out bean curd stick making:

[0039] Step 1. Pulp making, put the soymilk in a pot to cook the soymilk, boil the soymilk and continue to cook for 20-25 minutes; preferably 20 minutes;

[0040] Step 2. Peel off the skin. When the soy milk is boiled for 20 minutes, peel off the skin for the first time, and then peel it every 10-15 minutes;

[0041] Step 3: Baking, the soya-bean milk peel uncovered in Step 2 is baked at 100° C., and dried to form...