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Preparation method of dried bean curd sheets

A drying and soybean technology, applied in dairy products, cheese substitutes, food forming and other directions, can solve the problems of serious forming quality, nutrient loss, unevenness, etc., to improve the quality of thousands of sheets, prevent nutrient loss, prevent effect of loss

Inactive Publication Date: 2021-07-02
安徽花蜜花开食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0004] The purpose of the present invention is to provide a method for preparing dry sheets, so as to solve the problems of serious nutrient loss and uneven molding quality in the preparation process of sheets proposed in the above background technology

Method used

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  • Preparation method of dried bean curd sheets
  • Preparation method of dried bean curd sheets
  • Preparation method of dried bean curd sheets

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Embodiment Construction

[0032] The following will clearly and completely describe the technical solutions in the embodiments of the present invention with reference to the accompanying drawings in the embodiments of the present invention. Obviously, the described embodiments are only some, not all, embodiments of the present invention.

[0033] see Figure 1-4 , a kind of embodiment that the present invention provides: a kind of preparation method of dried thousands of sheets, comprises step 1, selects soybean with better quality, puts into soaking water and soaks fixed time, final soybean volume needs to be increased by 2 times, and weight increases 2 times, at this time, the protein content in soybean milk is 3.71%, the yield of bean brain flower is 45%, and the pH value is 7.3;

[0034] Step 2. After soaking, the soybeans are washed with water, the soaking water on the surface is cleaned, and put into a refiner for refining. During the addition of soybeans, water needs to be continuously added to ...

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Abstract

The invention discloses a preparation method of dried bean curd sheets, relates to the technical field of bean curd sheet preparation, and aims to solve the problems of serious nutrition loss and uneven forming quality in the existing bean curd sheet preparation process. The method comprises the following steps: 1, soaking soybeans in soaking water for a fixed time; 2, putting the washed soybeans into a pulping machine for pulping; 3, heating the raw soybean milk in a cooking container at high temperature; 4, filtering the cooked soybean milk by using a 100-mesh gauze, and naturally cooling the filtered soybean milk in a marinating barrel; 5, when the cooked soybean milk in the marinating barrel is cooled to 80 DEG C, 0.3% of edible salt is preferentially added, the use taste is improved, and a coagulating agent is gradually poured into the marinating barrel after the edible salt is dissolved; 6, after marinating, standing and curing to form the beancurd jelly flower; 7, crushing the uncongealed beancurd flower by using a forming machine; and 8, after the cloth liner is wetted, spreading the cloth liner in a forming cavity, and injecting the crushed beancurd jelly into the forming cavity for compression forming.

Description

technical field [0001] The invention relates to the technical field of sheet preparation, in particular to a method for preparing dry sheet. Background technique [0002] Qianzhang is a special food material processed from soybeans. It is a thin slice of dried tofu in yellow color. Qianzhang is rich in protein, which can meet the needs of many types of amino acids in people's bodies. At the same time, the lecithin contained in Qianzhang can Clear the cholesterol on the inner wall of human blood vessels. Long-term consumption can effectively prevent hardening of blood vessels. During the processing of Qianzhang, a large amount of soybeans need to be finely ground. Stacked and pressed with a press plate, because the processed soybean hulls seem to have thousands of layers superimposed together, so it is called a thousand sheets. [0003] However, in the existing thousand-sheet preparation process, the nutrients inside soybeans are seriously lost during the whole process, resu...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L11/45A23L29/00A23L3/358A23L3/3517A23P30/10B02C19/00
CPCA23C20/025A23L3/3517A23L3/358A23P30/10B02C19/00
Inventor 潘升龙
Owner 安徽花蜜花开食品有限公司
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