Production method of non-fried baked bean curd skin

A production method, non-fried technology, applied in cheese substitutes, dairy products, applications, etc., can solve the problems of low soybean utilization rate, difficulty in ensuring taste and flavor, and low yield

Pending Publication Date: 2019-12-10
ANHUI HONGHUA FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The traditional bean curd production process has low yield, low soybean utilization rate, large output of bean dregs an

Method used

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  • Production method of non-fried baked bean curd skin

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] The production method of non-fried baked bean curd comprises the following steps:

[0023] S1: Screening raw materials: screening high-quality non-GMO soybeans with full grains, uniform size, bright color, and no insect eyes;

[0024] S2: Soaking: After washing the soybeans, put them into 2 times the volume of 1% salt water and soak overnight at a temperature of 35°C, so that the soybeans are soaked until the surface is bright and the skins are easy to peel off;

[0025] S3: Refining: Rinse the soaked soybeans once with clean water, add 6 times the volume of clean water, add compound enzyme, the enzyme dosage is 0.1% of the dry soybean mass, refine at 40°C for 3 hours, filter the discarded residue, and the obtained filtrate is Raw soybean milk; the compound enzyme is formed by mixing amylase, cellulase and hemicellulase in a mass ratio of 10:0.5:1;

[0026] S4: Boiling: add locust bean gum coagulant to raw soybean milk, the amount of locust bean gum is 0.08% of the dry...

Embodiment 2

[0030] The production method of non-fried baked bean curd comprises the following steps:

[0031] S1: Screening raw materials: screening high-quality non-GMO soybeans with full grains, uniform size, bright color, and no insect eyes;

[0032] S2: Soaking: After washing the soybeans, put them into 2.5 times the volume of 1% salt water and soak them overnight. The soaking water temperature is 40°C, so that the soybeans are soaked until the surface is bright and the skins are easy to peel off;

[0033] S3: Refining: Rinse the soaked soybeans with clean water once, add 7 times the volume of clean water, add compound enzyme, the enzyme dosage is 0.2% of the dry soybean mass, refine at 45°C for 5 hours, filter the discarded residue, and the obtained filtrate is Raw soybean milk; the compound enzyme is formed by mixing amylase, cellulase and hemicellulase in a mass ratio of 10:1:2;

[0034] S4: Boiling: add locust bean gum coagulant to the raw soybean milk, the amount of locust bean ...

Embodiment 3

[0038] The production method of non-fried baked bean curd comprises the following steps:

[0039] S1: Screening raw materials: screening high-quality non-GMO soybeans with full grains, uniform size, bright color, and no insect eyes;

[0040] S2: Soaking: After washing the soybeans, put them into 3 times the volume of 1% salt water and soak overnight at a temperature of 45°C, so that the soybeans are soaked until the surface is bright and the skins are easy to peel off;

[0041] S3: Refining: Rinse the soaked soybeans twice with clean water, add 8 times the volume of clean water, add compound enzyme, the enzyme dosage is 0.3% of the dry soybean mass, refine at 50°C for 6 hours, filter the discarded residue, and the obtained filtrate is Raw soybean milk; the compound enzyme is formed by mixing amylase, cellulase and hemicellulase in a mass ratio of 10:1.5:3;

[0042] S4: Boiling: add locust bean gum coagulant to the raw soybean milk, the amount of locust bean gum is 0.18% of th...

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Abstract

The invention discloses a production method of non-fried baked bean curd skin. The production method comprises the following steps of S1, screening soybeans; S2, washing the soybeans, putting the soybeans into 1% of saline water with the volume of 2-3 times that of the soybeans, soaking overnight, and soaking the soybeans at 35-45 DEG C; S3, washing soybeans by clean water for 1-2 times, adding clear water with the volume of 6-8 times, adding compound enzyme with the mass of 0.1-0.5 % of the mass of the dry soybean, performing grinding for 3-6 h at 40-55 DEG C, and filtering and discarding residues; S4, adding locust bean gum with the mass of 0.08-0.22% of the mass of the dry soybean into the raw soybean milk, boiling and uncovering the film until the soybean milk is concentrated to be 1/6of the volume; S5, performing drying until the water content is less than or equal to 55% at the temperature of 80-85 DEG C, forming, then drying at 90-95 DEG C until the water content of the bean curd skin is less than or equal to 20%, slitting, and circularly baking at 85-90 DEG C for multiple times until the water content of the bean curd skin is less than or equal to 1%; and S6, carrying outcooling and packaging. The production method disclosed by the invention is simple to operate, the grease in the soybeans can be fully squeezed out, the soybean skin yield is high, the soybean utilization rate is high, and the produced bean curd skin is smooth in surface, light yellow, not easy to crack, and convenient to store and transport, and has tough and chewy taste and unique bean flavor andlight sweet taste.

Description

technical field [0001] The invention belongs to the technical field of bean product preparation, and in particular relates to a production method of non-fried baked bean curd. Background technique [0002] Bean curd is a traditional soybean product in my country. It is made from beans and refined through multiple processes such as soaking, refining, filtering, conjunctiva, peeling, and drying. etc., rich in protein, amino acid and iron, calcium, molybdenum and other trace elements. Bean curd is flat and sweet in nature, has the functions of clearing heat and moistening lungs, relieving cough and reducing phlegm, nourishing stomach, detoxification, and antiperspirant, and has the same medicine and food. The traditional bean curd production process has low yield, low soybean utilization rate, large output of leftovers such as bean dregs, and the produced bean curd is easily broken, and the taste and flavor are difficult to be guaranteed. Contents of the invention [0003] A...

Claims

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Application Information

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IPC IPC(8): A23C20/02
CPCA23C20/025
Inventor 舒亚舒红云舒静王泽民刘国虎
Owner ANHUI HONGHUA FOOD
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