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Bean curd block making method method for processing thin sheet of bean curd stuffed with filling

A processing method and technology for tofu buns, which are applied in the field of food processing, can solve problems such as unfavorable secondary processing, affect appetite, and poor appearance, and achieve the effects of beautiful appearance, easy forming, and rich appearance.

Inactive Publication Date: 2005-11-09
山东龙藤食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] With the continuous improvement of people's living standards, people's requirements for diet are getting higher and higher, not only requiring rich nutrition, but also requiring good taste and beautiful appearance. Bean food is a food rich in nutrition. Generally, beans are used to make tofu , bean curd skin and other soy products, in the existing food processing field, there have been foods that utilize beans to add other fillings to make bean curd buns, but due to the limitations of the raw materials and processing methods of its bean curd skin and fillings, the production The finished tofu bag has a loose appearance and is not resistant to cooking. It is easy to break during the secondary heating process, which is not conducive to secondary processing. At the same time, the appearance is not good and affects appetite.

Method used

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Examples

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Effect test

Embodiment 1

[0015] Embodiment 1, a kind of processing method of bean curd bun, is to go through the making of stuffing, bean curd skin, wrapping, steaming and refrigerating and form, and stuffing is to mix meat and vegetables into stuffing, and meat can be livestock meat , poultry meat or seafood meat, the filling is 31-35% of the chicken meat grinder with a 6mm knife, 5-7% of carrots, 10-12% of onions, and 3-5% of green beans Cut into diced vegetables with a vegetable cutter with a 5mm knife, and mix evenly; the making of tofu skin is to add 80-95% water by weight, 5-20% soybean protein powder, and 0.02-0.06% disinfectant in a vacuum emulsification machine. Foaming agent, when heated to 80-100°C, add 0.01-.004% citric acid, when the temperature drops to 72-76°C, add 0.3-0.5% magnesium chloride, after the temperature drops to 30°C, store at 2-7°C for 12 Hours, used as an emulsifier; add 60-75% emulsifier, 5-15% soybean oil, 10-25% soybean protein powder, 0.08-0.12% yellow pigment into the...

Embodiment 2

[0016] Embodiment 2, a kind of processing method of bean curd package, is on the basis of embodiment 1, carries out tofu package hot word or pattern after making, and tofu package hot word or pattern is to engrave word or pattern on the surface of tofu package The mould, after electric heating to 180~200 ℃, with 0.5~1Kg / cm pressure hot stamping until word is brown, then steams and refrigerates, and other are identical with embodiment 1.

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Abstract

A stuffed bean curd is prepared through preparing stuffing, preparing dries bean-curd sheet from water, soybean protein powder, magnesium, defoaming agent, soybean oil, calcium sulfate, starch and yellow pigment, wapping the stuffing by said dried soybean-curd sheets, thermoprinting characters or pattern, cooking and cold storage.

Description

1. Technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a processing method of tofu buns. 2. Background technology [0002] With the continuous improvement of people's living standards, people's requirements for diet are getting higher and higher, not only requiring rich nutrition, but also requiring good taste and beautiful appearance. Bean food is a food rich in nutrition. Generally, beans are used to make tofu , bean curd skin and other soy products, in the existing food processing field, there have been foods that utilize beans to add other fillings to make bean curd buns, but due to the limitations of the raw materials and processing methods of its bean curd skin and fillings, the production The finished tofu bag has a loose appearance and is not resistant to cooking. It is easily broken during the secondary heating process, which is not conducive to secondary processing. At the same time, the appearance is...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L11/00
Inventor 大森达司
Owner 山东龙藤食品有限公司
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