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Method for preparing bean curd sheet

A production method and technology of bean curd sticks, applied in the direction of medical preparations containing active ingredients, dairy products, food preparation, etc., can solve the problems of high dependence and production restrictions of bean curd sticks, and achieve the prevention of indirect pollution, fast drying speed and uniform dehydration Effect

Inactive Publication Date: 2007-05-23
SOUTH CHINA UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

3. Traditional bean curd stick production relies on natural sunlight for drying, which will lead to a relatively high degree of dependence on natural conditions for the production of bean curd sticks. The weather has a greater impact on the quality of bean curd stick products, especially the hygienic quality of the product. Serious; once the season of continuous drizzle, the production of bean curd sticks will be greatly restricted

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] (1) Select high-quality soybeans as raw materials, peel them with a peeling machine, and divide them into two pieces.

[0022] (2) Add water to the above-mentioned soybeans according to the ratio of dry beans to water 1:5 (ratio by weight, the same below), and add 0.01% monoglyceride (calculated based on the amount of dry beans, the same below) and 0.1% compound Phosphate, soak at 50°C for 1 hour to make it rise to no hard core;

[0023] (3) The soaked soybeans are water-milled, and the ground pulp and bean dregs are packed into containers respectively;

[0024] (4) Mix the bean dregs obtained in step (3) with 50°C hot water equivalent to 3 times the weight of soybeans, stir for 10 minutes, filter, and separate the pulp and dregs to obtain secondary pulp; mix the obtained bean dregs with 3 times the weight of soybeans Mix with hot water at 60°C, stir for 10 minutes, filter, and separate pulp and residue to obtain three pulps;

[0025] (5) After mixing the secondary sl...

Embodiment 2

[0030] (1) Select high-quality soybeans as raw materials, peel them with a peeling machine, and divide them into two pieces.

[0031] (2) Add water to the above-mentioned soybeans according to the ratio of dry beans to water 1:5 (ratio by weight, the same below), and add 0.03% monoglyceride (calculated based on the amount of dry beans, the same below) and 0.2% compound Phosphate, soaked at 50°C for 2 hours to make it rise to no hard core;

[0032] (3) The soaked soybeans are water-milled, and the ground pulp and bean dregs are packed into containers respectively;

[0033] (4) Mix the bean dregs obtained in step (3) with 55°C hot water equivalent to 3 times the weight of soybeans, stir for 7 minutes, filter, and separate the pulp and dregs to obtain secondary pulp; mix the obtained bean dregs with 3 times the weight of soybeans Mix with hot water at 55°C, stir for 7 minutes, filter, and separate pulp and residue to obtain three pulps;

[0034] (5) After mixing the secondary s...

Embodiment 3

[0039] (1) Select high-quality soybeans as raw materials, peel them with a peeling machine, and divide them into two pieces.

[0040] (2) Add water to the above-mentioned soybeans according to the ratio of dry beans to water 1:5 (ratio by weight, the same below), and add 0.05% monoglyceride (calculated based on the amount of dry beans, the same below) and 0.3% compound Phosphate, soaked at 50°C for 3 hours to make it rise to no hard core;

[0041] (3) The soaked soybeans are water-milled, and the ground pulp and bean dregs are packed into containers respectively;

[0042] (4) Mix the bean dregs obtained in step (3) with 60°C hot water equivalent to 3 times the weight of soybeans, stir for 5 minutes, filter, and separate the pulp and dregs to obtain secondary pulp; mix the obtained bean dregs with 3 times the weight of soybeans Mix with hot water at 60°C, stir for 5 minutes, filter, and separate pulp and residue to obtain three pulps;

[0043] (5) After mixing the secondary s...

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Abstract

The invention relates to a method for preparing bean curd sheet rolls, wherein it comprises that using one time of grinding, two times of filters, additive composite phosphate, to improve yield and quality, and continuous feeding material to improve the ratio of first bean curd sheet rolls in shade yellow, using sealed far-infrared drier to replace traditional wind drying method, to obtain high dry speed.

Description

technical field [0001] The invention relates to a preparation method of bean food, in particular to a preparation method of bean curd skin. technical background [0002] Yuba is also called bean curd skin, bean curd coat, and rot tendon. It is a vegetarian food made from soybeans. Its nutritional content is similar to that of soybeans, with 50% protein, about 28% fat, and about 10% water content. for carbohydrates. Bean curd sticks are light yellow in color, unique in flavor, rich in nutrition, rich in unsaturated fatty acids, vitamin E, isoflavones, lecithin and other functional ingredients, and do not contain cholesterol. Regular consumption can improve cardiovascular function and supplement amino acids in the human body. , advanced nutrition for patients with arteriosclerosis and cardiovascular disease, known as "the best vegetarian food". [0003] In my country, for a long time, the production of bean curd sticks has mostly remained in the manual workshop production wi...

Claims

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Application Information

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IPC IPC(8): A23C20/02A23L1/20A23L1/29A61K36/48A23L11/45A23L33/00
Inventor 赵谋明崔春王金水林伟锋
Owner SOUTH CHINA UNIV OF TECH
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