Instant bean curd stick and manufacturing method thereof

Abstract

The invention discloses instant bean curd sticks and a preparation method thereof, the instant bean curd sticks are prepared by taking soybeans as a main raw material, adopting an instant soaking agent consisting of sodium bicarbonate, citric acid, sodium citrate, calcium chloride, light calcium carbonate and corn starch, and combining the preparation processes of soaking the soybeans, grinding into thick liquid, boiling the thick liquid, extracting skin, freezing, performing microwave treatment, airing, packaging and the like. The prepared quick-soaking dried beancurd sticks are obviously superior to commercially available dried beancurd stick products in the aspects of soaking time, reconstitution properties and the like, and meanwhile, the nutrients of the dried beancurd sticks are not damaged in the processing process. Compared with traditional dried beancurd sticks, the prepared dried beancurd stick product is more suitable for various processing modes such as deep-frying, stir-frying and marinating, more convenient, nutritional and healthy dried beancurd stick products are provided for the public, and the dried beancurd stick product has important practical significance for promoting sustainable and healthy development of the dried beancurd stick industry.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a quick-foaming bean curd stick and a preparation method thereof. Background technique [0002] Yuba is a traditional soybean product in my country, which is rich in nutrients such as soybean protein, lecithin, minerals, soybean saponins and fatty acids. Xuchang Hejie Township enjoys the reputation of "the hometown of bean curd sticks". There are more than 4,000 bean curd sticks in the township. Southeast Asia and other countries. [0003] The production process of traditional yuba mainly includes processes such as soaking beans, refining pulp, boiling pulp, peeling, drying, dampening, and packaging. The drying link in the production process of yuba needs to be treated at a temperature of 75°C-85°C for more than 6 hours. Time high temperature treatment destroys the nutritional labeling in the bean curd stick, also causes the bean curd stick to be fragile, reduces the pr...

AI Technical Summary

Problems solved by technology

[0004] Based on this, it is necessary to provide a kind of quick-soaked bean curd stick and its preparation method in view of the loss of nutrient components of bean curd sticks and the long soaking time before eating in the existing bean curd stick production process

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