Bagged bean product food and marinating process thereof

A soy product and food technology, which is applied in the field of bagged soy product food processing, can solve the problems of poor marinating effect, inability to meet people's eating requirements, and inability to marinate delicious food, etc., and achieve the effect of improving the marinating effect

Pending Publication Date: 2020-11-10
ANHUI HEXIAN SUN ISLAND FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] There are certain disadvantages in the existing bean product stewing process. Most of the existing bean product stewed products are directly stewed and processed on the produced soy products. Due to the unique solid state of the soy product, it is impossible to make a good stewed

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] The invention provides a bagged bean product food, which is made of the following raw materials in percentage by weight: 60% of soybean, 5% of rice, 15% of pea, and 15% of peanut; the bean product is prepared by the following steps :

[0026] Step 1: Tofu embryo processing: Select high-quality soybeans, rice, peas and peanuts, wash and soak, refine and cook pulp, pressurize to form tofu embryos, soak them in alkaline solution, and then dry them. It is an aqueous sodium carbonate solution with a weight ratio of 2%, soaked for 20 minutes, and the water content of the dried bean curd embryo is below 0.2%;

[0027] Step 2: Preliminary frying: Put the dried tofu embryos in step 1 into the oil pan for preliminary frying, remove and cool after frying, the oil temperature in the preliminary frying is 160°C, and the preliminary frying is used for tofu The preliminary formation of the embryo;

[0028] Step 3: Change the knife to make holes: Remove the cooled bean curd embryos i...

Embodiment 2

[0036] The invention provides a bagged bean product food, which is made of the following raw materials in percentage by weight: 63% of soybean, 5.5% of rice, 16% of pea, and 17% of peanut; the bean product is prepared by the following steps :

[0037] Step 1: Tofu embryo processing: Select high-quality soybeans, rice, peas and peanuts, wash and soak, refine and cook pulp, pressurize to form tofu embryos, soak them in alkaline solution, and then dry them. It is an aqueous solution of sodium carbonate with a weight ratio of 3%, the soaking time is 27 minutes, and the water content of the dried bean curd embryo is below 0.2%;

[0038] Step 2: Preliminary frying: Put the tofu embryos dried in step 1 into the oil pan for preliminary frying, remove and cool after frying, the oil temperature in the preliminary frying is 170°C, and the preliminary frying is used for tofu The preliminary formation of the embryo;

[0039] Step 3: Change the knife to make holes: Remove the cooled bean ...

Embodiment 3

[0047] The invention provides a bagged bean product food, which is made of the following raw materials in percentage by weight: soybean 65%, rice 6%, pea 18%, peanut 20%; the bean product is prepared by the following steps :

[0048] Step 1: Tofu embryo processing: Select high-quality soybeans, rice, peas and peanuts, wash and soak, refine and cook pulp, pressurize to form tofu embryos, soak them in alkaline solution, and then dry them. It is an aqueous sodium carbonate solution with a weight ratio of 4%, soaked for 35 minutes, and the water content of the dried bean curd embryo is below 0.2%;

[0049] Step 2: Preliminary frying: Put the tofu embryos dried in step 1 into the oil pan for preliminary frying, remove and cool after frying, the oil temperature in the preliminary frying is 180°C, and the preliminary frying is used for tofu Preliminary shaping of the embryo;

[0050] Step 3: Change the knife to make holes: Remove the cooled bean curd embryos in step 2 to perform a ...

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PUM

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Abstract

The invention discloses a bagged bean product food. The bagged bean product food is prepared from the following raw materials in percentage by weight: 60-65% of soybeans, 5-6% of rice, 15-18% of peasand 15-20% of peanuts. A bean product is prepared by the following steps of: (1), processing a bean curd selecting high-quality soybeans, rice, peas and peanuts, cleaning, soaking, grinding intothick liquid, boiling into thick liquid, performing pressure forming to prepare the bean curd base, putting the bean curd base in alkaline solution to soak, and then performing drying treatment. According to the bagged bean product food and the marinating process thereof in the invention, preliminary frying is firstly carried out when the bean product is processed; subsequent cutting and hole pricking are conveniently carried out; then, the formed bean product is subjected to cutting and hole pricking; deep frying is carried out after cutting and hole pricking; the cut bean product can be formed deeply; therefore, the parts, making contact with the outside, of the bean product are fried to form a layer of fried skin after cutting and hole pricking; marinating and flavouring during subsequent marinating of marinating soup are facilitated; compared with traditional direct marinating of the bean product, the bean product is more flavourful; and the marinating effect of the bean product can be effectively improved.

Description

technical field [0001] The invention relates to the field of bagged soybean food processing, in particular to a bagged soybean product and a marinating process thereof. Background technique [0002] Soy products are processed foods made from soybeans, adzuki beans, green beans, peas, broad beans and other beans as the main raw materials. Most soy products are tofu and its re-products made from coagulated soybean milk. There are many types of soy products in the subsequent processing. The common one is stewed processing. Soy products are used as raw materials, put into the prepared marinade, boiled on high heat, and soaked in low heat, so that the taste of the marinade slowly penetrates into the raw materials The texture becomes a fragrant and delicious stewed product. Braised products belong to general cooked products, which highlight the original taste and color of raw materials. Salt and a small amount of soy sauce are mainly used as condiments, with their original color...

Claims

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Application Information

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IPC IPC(8): A23C20/02
CPCA23C20/025
Inventor 胡俊田定梅胡明林
Owner ANHUI HEXIAN SUN ISLAND FOOD
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