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Preparation method and application of bean curd residues

A technology of bean curd residue and fresh tofu, which is applied in the field of food processing, can solve the problems of reducing the water activity AW value of bean curd residue, food softening and flavor deterioration, etc., and achieve the effect of favorable flavor, long shelf life and good flavor

Active Publication Date: 2019-12-03
无锡市台盛食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0005] The invention provides a preparation method of bean curd residue and its application. The method of adding sugar and frying can use the principle of osmotic pressure to remove the moisture in fresh bean curd residue, thereby reducing the water activity AW value of bean curd residue, thereby effectively solving the problem of The problem of food softening and flavor deterioration, the specific content of the invention is as follows:

Method used

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  • Preparation method and application of bean curd residues

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preparation example Construction

[0019] The object of the present invention is to provide a kind of preparation method of bean curd dregs, and its technical point is: take the fresh bean curd dregs that water content is 60~90wt%, pour it into water, mix evenly, use grinder to grind after mixing, then grind The mixture of ground fresh bean curd residue and water is passed through a 30-80 mesh sieve, and the mixture of fresh bean curd residue and water after sieving is subjected to pressure-drying and dehydration treatment so that the water content of the dehydrated bean curd residue is 50-75 wt%. Put the dehydrated fresh bean curd residue into a clean wok, add sugar and edible salt to the wok at the same time, heat and stir-fry and then add edible oil to obtain the above-mentioned bean curd residue, pack the fried bean curd residue and extinguish it. Bacteria, the water bath temperature is 95°C-105°C, and the sterilization time is ≥30 minutes. This method can also be applied to the preparation of other bean pro...

Embodiment 1

[0037] The preparation method of a kind of bean curd residue of the present invention is: take the fresh bean curd residue that water content is 70wt%, pour it into water, mix evenly, use grinder to grind after mixing, then the fresh bean curd residue after grinding and water The mixture is passed through a 55-mesh sieve, and the mixture of the sieved fresh bean curd residue and water is dried and dehydrated so that the water content of the dehydrated bean curd residue is 60 wt%, and the dehydrated fresh bean curd residue is put into a clean frying pan. At the same time, add sucrose and edible salt into the frying pan, heat and stir-fry, and then add edible oil to obtain the bean curd residue.

[0038] The weight ratio of fresh bean curd residue to water is 1:1.

[0039] The frying temperature is 100° C., and the frying time is 3 hours.

[0040] The total sugar content of the fried bean curd residue is 40wt%, the fat content is 10wt%, the moisture content of the fried bean curd...

Embodiment 2

[0043] The preparation method of a kind of bean curd residue of the present invention is: take the fresh bean curd residue that water content is 60wt%, pour it into water, mix evenly, use grinder to grind after mixing, then the fresh bean curd residue after grinding and water The mixture is passed through a 80-mesh sieve, and the mixture of the sieved fresh bean curd residue and water is dried and dehydrated so that the water content of the dehydrated bean curd residue is 50 wt%, and the dehydrated fresh bean curd residue is put into a clean frying pan. At the same time, add sucrose and edible salt into the frying pan, heat and stir-fry, and then add edible oil to obtain the bean curd residue.

[0044] The weight ratio of fresh bean curd residue to water is 1:1.5.

[0045] The frying temperature is 95° C., and the frying time is 4 hours.

[0046] The total sugar content of the fried bean curd residue is 30wt%, the fat content is 5wt%, the moisture content of the fried bean cu...

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Abstract

The invention provides a preparation method and application of bean curd residues, and relates to the technical field of food processing. The preparation method comprises the following steps of takingfresh bean curd residues of which the water content is 60-90wt%, pouring the taken bean curds residues in water, performing uniform mixing, after mixing, performing grinding with a grinder, screeninga mixture of the ground fresh bean curd residues and water with a sieve of 30-80 meshes, and performing pressing and dehydrating treatment on the mixture of the fresh bean curd residues and the water, after being screened, so that the water content of the dehydrated bean curd residues is 50-75wt%, pouring the dehydrated fresh bean curds residues in a clean frying pan, besides, adding sugar and edible salt to a frying pan, performing heating for frying, and adding edible oil so as to obtain the bean curd residues. In the stir-frying process, the sugar can thoroughly remove moisture in the fresh bean curd residues through a penetration principle, and in the stir-frying process, powdered sugar can uniformly pack the surface of the bean curd residues, so as to further reduce water activity AWof the bean curd residues to 0-0.85. Biscuits made from the bean curd residues are good in flavor and long in quality guarantee period.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a preparation method and application of bean curd residue. Background technique [0002] With the continuous enrichment of soy products, a large amount of by-product bean curd dregs are produced in industrial production. Because of its low energy and rough taste, it has been ignored by people for a long time and used as waste dregs or animal feed. Tofu dregs are rich in protein, fat, dietary fiber, vitamins, trace elements and sterol compounds and other nutrients. Research results at home and abroad show that bean curd residue is a new type of health food raw material, and its nutritional value is comparable to that of soy milk or tofu. Tofu dregs are rich in dietary fiber and its content is as high as more than 50%. In addition, it also contains certain soybean protein, vitamins, isoflavones and trace elements. Especially the fermented bean curd residue is rich in nutr...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C20/02A23L19/18A21D2/36A21D13/00
CPCA23C20/025A23L19/19A21D13/00A21D2/362Y02P60/87
Inventor 黄海保余龙
Owner 无锡市台盛食品有限公司
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