Preparation method for casing tofu

A technology of sausage casing and tofu, which is applied in the field of casing tofu preparation, can solve the problems of inability to effectively absorb nutrients, harm human health, and cause life, and achieve the effects of eliminating the need to peel off packaging, convenient cooking, and good eating taste

Inactive Publication Date: 2019-11-12
山阳县恒瑞肉制品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Egg tofu enjoys a high reputation among consumers for its high quality, delicious taste, nutrition, health, convenience and value for money. It cannot effectively absorb the nutrients contained in it, and its packaging is filled into a plastic packaging box or packaging bag by mixing eggs, vegetable protein and water into a slurry tank, and the protein coa

Method used

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  • Preparation method for casing tofu

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Effect test

Embodiment 1

[0020] The invention provides a kind of preparation method of casing bean curd, it comprises the steps:

[0021] The first step is to cook the soymilk: boil the soymilk and keep it at 100°C for 10 to 15 minutes; the steps of the soymilk preparation method are as follows:

[0022] (1), select high-quality non-transgenic soybeans, soak them in drinking water at 9-11°C (the water temperature is preferably 10°C) until the soybeans absorb water and reach saturation, and soak the soybeans until they are saturated for 2 hours, then wash the soybeans; 1 hour is a repeated unit of soaking and washing, repeating 3 times, to remove miasma, plant acid and harmful substances in soybeans;

[0023] (2) Use drinking water at 9-11°C (the water temperature is preferably 10°C), soak and wash the soybeans with a repeat unit of 3 hours, repeat 14 times, further remove phytic acid, and further expand the protein particles in the soybeans ;

[0024] (3) Use drinking water at 9-11°C (the water temp...

Embodiment 2

[0030] A preparation method of casing bean curd, it comprises the steps:

[0031] The first step is to cook the soy milk: boil the soy milk and keep it at 100°C for 10 to 15 minutes, then cool the soy milk and keep the temperature of the soy milk below 40°C, then add food-grade vegetable protein coagulant or glucose Sodium fat and stir well;

[0032] Wherein the preparation method step of this soybean milk is as follows:

[0033] (1), select high-quality non-transgenic soybeans, soak them in drinking water at 9-11°C (the water temperature is preferably 10°C) until the soybeans absorb water and reach saturation, and soak the soybeans until they are saturated for 2 hours, then wash the soybeans; 1 hour is a repeated unit of soaking and washing, repeating 3 times, to remove miasma, plant acid and harmful substances in soybeans;

[0034] (2) Use drinking water at 9-11°C (the water temperature is preferably 10°C), soak and wash the soybeans with a repeat unit of 3 hours, repeat 1...

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Abstract

The invention provides a preparation method for casing tofu. Casings prepared by pork intestines and soft beancurd loaded in the casings are included. The preparation method includes the following steps: a step of soya-bean milk boiling, namely the step of boiling the soya-bean milk, and performing continuous boiling for 10-15 min at 100 DEG C; a step of casing preparation, namely the step of selecting the pork intestines, and putting the pork intestines into water with 100 DEG C to boil for 5 min with gentle fire after washing the pork intestines clean so that the pork intestines can be tightened; a step of soya-bean milk loading, namely the step of sealing and tightening one ends of the prepared casings, filling the soya-bean milk prepared by the step one into the casings, maintaining the temperature of the soya-bean milk below 40 DEG C, adding food grade vegetable protein coagulant or sodium gluconate fat to perform uniform stirring, and sealing and tightening the ends of the casings that are filled with the soya-bean milk; and a step of bean curd molding, namely the step of putting the casings loaded with the soya-bean milk into the water with 100 DEG C to perform continuous boiling for 5-10 min so that the vegetable protein coagulant or the sodium gluconate fat in the soya-bean milk to solidify and mole.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a method for preparing sausage-coated tofu. Background technique [0002] The tofu preparation process has a long history since its birth, and various tofu preparation processes are also emerging. Now there is a best-selling tofu on the market—egg tofu (also known as: Japanese tofu), which is popular because of its smooth and tender taste. Widely loved by people. However, although its texture is similar to tofu, it is prepared with eggs as the main raw material, supplemented with pure water, vegetable protein, and natural seasonings. It has the smooth and tender taste of tofu and the delicious fragrance of eggs. [0003] Egg tofu enjoys a high reputation among consumers for its high quality, delicious taste, nutrition, health, convenience and value for money. It cannot effectively absorb the nutrients contained in it, and its packaging is filled into a plastic packaging box or pa...

Claims

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Application Information

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IPC IPC(8): A23C20/02
CPCA23C20/025
Inventor 鲁保存
Owner 山阳县恒瑞肉制品有限公司
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