Chinese yam bean curd skin and making method thereof

Abstract

The invention relates to the technical field of food processing, in particular to a Chinese yam bean curd sheet and a making method thereof. The formula comprises 20-30% of fresh Chinese yams, 65-68% of rice and 2-5% of soybeans, and has the advantages that the Chinese yams and the soybeans are adopted for making, so that the taste of the bean curd skin is improved, and the prepared bean curd skin is delicious in taste, rich in nutrition, good in cooking, delicious in taste, high in nutrition quality, capable of preserving health, beneficial to the health of eaters and suitable for popularization and application. Therefore, the bean curd skin is very beneficial to popularization.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, in particular to yam bean curd skin and a preparation method thereof. Background Art

[0002] Bean curd skin is a processed byproduct in Enshi area. It is generally served at breakfast stalls in the streets and alleys. It is also provided in some special restaurants or time-honored hotels at noon or in the evening. Bean curd skin is rich in high-quality protein and has high nutritional value. The large amount of lecithin contained in bean curd skin can prevent vascular sclerosis, cardiovascular disease, and protect the heart. It also contains a variety of minerals, supplements calcium, prevents osteoporosis caused by calcium deficiency, and promotes bone development. It is extremely beneficial to the bone growth of children and the elderly. It is suitable for people with weak bodies, malnutrition, qi and blood deficiency, and old and thin people; it is suitable for people with hyperlipidemia, high cholesterol, obesity and vascular sclerosis. Bean curd skin is a famous dish and a must-have dish and staple food on the table. The flavored bean curd skin or bacon boiled bean curd skin or fried bean curd skin on the table are all developed into a delicacy over the past century. Bean curd skin has a history of hundreds of years. Many villages have been making it for generations. There are many ways to eat bean curd skin. It can be boiled or steamed, and can be used as a staple food or as an ingredient. There are baked bean curd, steamed bean curd, fried bean curd, boiled bean curd with bacon, bean curd with three delicacies, and many varieties. The most amazing thing is that bean curd can be matched with other ingredients. Mixed with vegetables, it tastes fresh and refreshing; paired with meat, it doesn't taste greasy or fishy.

[0003] At present, the bean curd skin is thicker during the production process, and the thickness of the bean curd skin is uneven. It is impossible to improve the production process of the bean curd skin to make the thickness of the bean curd skin thinner, and it is impossible to achieve the purpose of making the thickness of the bean curd skin more uniform by using a scraper to spread the slurry. At the same time, the existing bean curd skin has a poor taste, and it is impossible to improve the taste of the bean curd skin by using high-quality rice and bean auxiliary materials, which is very unfavorable for the promotion of the bean curd skin. Summary of the invention

[0004] The technical problem to be solved by the present invention is that the existing bean curd skin has a poor taste and cannot be improved in taste by using yam and adding rice, corn and millet as auxiliary materials.

[0005] To solve the above technical problems, the technical solution provided by the present invention is: a yam bean curd, the raw materials of which are: fresh yam as raw material, rice and soybean starch; the formula includes 20-30% fresh yam, 65-68% rice and 2-5% soybean.

[0006] A method for making yam bean curd skin, characterized by:

[0007] S1, making yam puree: taking yam, cleaning, washing, slicing and drying it to make it into puree;

[0008] S2, soaking rice and grains: soaking the selected rice and soybeans in water at a certain temperature for 0.5 hours and mixing them together;

[0009] S3, crushing and grinding: crushing the rice and soybeans soaked in step S2 by crushing and grinding equipment, and then pumping pure water, starch and yam puree in step S1 into the crushing and grinding machine according to the proportion after crushing, and starting the grinding mechanism to fully blend them to obtain the original pulp;

[0010] S4, centrifugal separation: separating the suspended matter and dissolved matter in the soy milk in step S3, thereby obtaining clear raw soy milk;

[0011] S5, bean curd forming: the raw bean curd prepared in step S6 is transported to a bean curd forming device for automatic forming;

[0012] S6, drying: the formed bean curd skin is processed and cut into a certain size, and put into a drying device for drying and shaping. After the drying is completed, it can be packaged.

[0013] As an improvement, the rice and yam are selected in a ratio of 7:3.

[0014] As an improvement, the centrifugal device in step S4 is a centrifuge.

[0015] As an improvement, the protein content in the bean curd hull is not less than 18%.

[0016] As an improvement, the temperature of the clean water is 80-100°C.

[0017] The advantages of the present invention over the prior art are that the taste of the bean curd skin is improved by adopting yam and adding soybean as auxiliary materials, and the bean curd skin prepared by the present invention is delicious, nutritious, easy to cook and tasty, high in nutritional value and quality, and is healthy and beneficial to the health of the eaters, thus being very beneficial to the promotion of the bean curd skin. DETAILED DESCRIPTION

[0018] The following will be combined with the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without making creative work are within the scope of protection of the present invention.

[0019] The present application fully explains the problems of the prior art in the technical background, and there are no superordinate or general problems. The problems to be solved by the present application are described in detail in the following invention content and specific implementation methods, the technical problems to be solved by the technical scheme are clarified, and it is determined that the technical scheme of the present application has beneficial effects relative to the objective prior art.

[0020] The invention discloses yam bean curd, which is prepared from fresh yam, rice and soybean starch; the formula includes 20-30% of fresh yam, 65-68% of rice and 2-5% of soybean.

[0021] A method for making yam bean curd skin,

[0022] S1. Making yam puree: After cleaning, washing, slicing and drying, yam is made into puree; yam is warm in nature and tastes sweet and light. Chinese medicine believes that yam has the effects of strengthening the spleen, removing dampness, and nourishing the liver and kidneys. Clinically, yam is mainly used to treat patients with spleen deficiency diarrhea;

[0023] S2, soaking rice and grains: soak the selected rice and soybeans in clean water at a certain temperature for 0.5 hours and mix them together; rice and yam are selected in a ratio of 7:3, and the temperature of the clean water is 80°C;

[0024] S3, crushing and grinding: crushing the rice and soybeans soaked in step S2 by crushing and grinding equipment, and then pumping pure water, starch and yam puree in step S1 into the crushing and grinding machine according to the proportion after crushing, and starting the grinding mechanism to fully blend them to obtain the original pulp;

[0025] S4, centrifugal separation: separating the suspended matter and dissolved matter in the soy milk in step S3, thereby obtaining clear raw soy milk; the centrifugal device is a centrifuge;

[0026] S5 bean curd forming: the raw pulp prepared in step S6 is conveyed into a bean curd forming device for automatic forming.

[0027] S6, drying: the formed bean curd skin is processed and cut into a certain size, and put into a drying device for drying and shaping. After the drying is completed, it can be packaged.

[0028] The protein content in bean skin is not less than 18%.

[0029] Embodiment 2:

[0030] A yam bean curd skin, the raw materials are: fresh yam as raw material, rice, soybean starch;

[0031] The formula includes 20-30% fresh yam, 65-68% rice and 2-5% soybean.

[0032] A method for making yam bean curd skin,

[0033] S1. Making yam puree: After cleaning, washing, slicing and drying, yam is made into puree; yam is warm in nature and tastes sweet and light. Chinese medicine believes that yam has the effects of strengthening the spleen, removing dampness, and nourishing the liver and kidneys. Clinically, yam is mainly used to treat patients with spleen deficiency diarrhea;

[0034] S2, soaking rice and grains: soak the selected rice and soybeans in clean water at a certain temperature for 0.5 hours and mix them together, with rice and yam selected in a ratio of 7:3, and the temperature of the clean water is 100°C;

[0035] S3, crushing and grinding: crushing the rice and soybeans soaked in step S2 by crushing and grinding equipment, and then pumping pure water, starch and yam puree in step S1 into the crushing and grinding machine according to the proportion after crushing, and starting the grinding mechanism to fully blend them to obtain the original pulp;

[0036] S4, centrifugal separation: separating the suspended matter and dissolved matter in the soy milk in step S3, thereby obtaining clear raw soy milk; the centrifugal device is a centrifuge;

[0037] S5, bean curd forming: the raw bean curd prepared in step S6 is transported to a bean curd forming device for automatic forming.

[0038] S6, drying: the formed bean curd skin is processed and cut into a certain size, and put into a drying device for drying and shaping. After the drying is completed, it can be packaged.

[0039] The protein content in bean skin is not less than 18%.

[0040] Those skilled in the art will readily appreciate other embodiments of the present application after considering the specification and practicing the application disclosed herein. The present application is intended to cover any variations, uses or adaptations of the present application, which follow the general principles of the present application and include common knowledge or customary techniques in the art that are not disclosed in the present application. The specification and examples are intended to be exemplary only, and the true scope of the present application is indicated by the claims.

[0041] It should be understood that the present application is not limited to the above description, and various modifications and changes can be made without departing from its scope. The above-described embodiments of the present application do not constitute a limitation on the scope of protection of the present application.

Claims

1. A yam bean curd, characterized in that: The raw materials are: fresh yam, rice, soybean starch; The formula includes 20-30% fresh yam, 65-68% rice and 2-5% soybean.

2. The method for making yam bean curd skin according to claim 1, characterized in that: S1, making yam puree: taking yam, cleaning, washing, slicing and drying it to make it into puree; S2, soaking rice and grains: soaking the selected rice and soybeans in water at a certain temperature for 0.5 hours and mixing them together; S3, crushing and grinding: crushing the rice and soybeans soaked in step S2 by crushing and grinding equipment, and then pumping pure water, starch and yam puree in step S1 into the crushing and grinding machine according to the proportion after crushing, and starting the grinding mechanism to fully blend them to obtain the original pulp; S4, centrifugal separation: separating the suspended matter and dissolved matter in the soy milk in step S3, thereby obtaining clear raw soy milk; S5, bean curd forming: the raw bean curd prepared in step S6 is transported to a bean curd forming device for automatic forming; S6, drying: the formed bean curd skin is processed and cut into a certain size, and put into a drying device for drying and shaping. After the drying is completed, it can be packaged.

3. The method for making yam bean curd skin according to claim 2, characterized in that: The rice and yam are selected in a ratio of 7:

3.

4. The method for making yam bean curd skin according to claim 2, characterized in that: The centrifugal device in step S4 is a centrifuge.

5. The method for making yam bean curd skin according to claim 2, characterized in that: The protein content in the bean curd hull is not less than 18%.

6. The method for making yam bean curd skin according to claim 2, characterized in that: The temperature of the clean water is 80-100°C.