Method for preparing crisp radish peel by using bean curd yellow water

Abstract

The invention relates to the technical field of food processing, in particular to a method for preparing crisp radish peel from bean curd yellow water. The invention relates to a method for preparing crisp radish peel by using yellow bean curd water. The crisp radish peel comprises the following raw materials: yellow bean curd water, radish peel, edible acid, table salt, sugar and spices. The method has the beneficial effects that soluble protein and carbohydrates in yellow water promote lactobacillus fermentation, and the crispness and flavor of the radish peel are improved; the yellow water is rich in soy isoflavone and oligosaccharide, so that the functionality of the product is improved; the traditional pickling salt dosage is reduced, and the health requirement is better met; waste is turned into wealth, and tofu industry pollution is reduced.

Description

Technical Field

[0001] This invention relates to the field of food processing technology, and in particular to a method for preparing crispy radish peel using tofu whey. Background Technology

[0002] During the tofu production process, a large amount of yellow liquid is generated. For a long time, this yellow liquid has often been discharged directly as waste, which not only causes serious environmental pollution, but also wastes a large number of nutrients contained in it, such as soluble protein, sugars, soy isoflavones, and oligosaccharides.

[0003] On the other hand, radish peel is a common ingredient, but traditional methods of pickling radish peel often result in a monotonous taste and require a large amount of salt, which does not meet the modern demand for healthy food.

[0004] Therefore, it is necessary to design a method for preparing crispy radish peel that can effectively solve the above problems. Summary of the Invention

[0005] The purpose of this invention is to overcome the shortcomings of the above-mentioned technologies. The technical solution adopted by this invention is as follows:

[0006] A method for preparing crispy radish peel using yellow tofu water includes the following ingredients: yellow tofu water, radish peel, edible acid, salt, sugar, and spices;

[0007] Yellow tofu water: This is the yellow water produced during the pressing of fresh tofu. It is rich in nutrients such as soluble protein, sugars, soy isoflavones, and oligosaccharides. It plays a key role in improving the taste and nutritional value of radish peel during the pickling process.

[0008] Radish peel: Select fresh, unrotten radishes and use the peels as the base ingredient for making crispy radish peel;

[0009] Edible acid: used to adjust the pH value of the yellow liquid from tofu;

[0010] Salt: It serves to flavor food and has some preservative properties;

[0011] Sugar: Increases the sweetness of the pickling liquid, enriches the taste, and provides certain nutrients for the fermentation process;

[0012] Spices: Used to enhance the flavor of crisp radish peel.

[0013] Preferably, the spices include chili peppers, Sichuan peppercorns, and star anise.

[0014] Preferably, the preparation method includes the following steps:

[0015] Step 1, Yellow Water Pretreatment: Collect the yellow water from pressing fresh tofu, filter to remove impurities, and add edible acid to adjust the pH to 3.5-4.5. Refrigerate for later use.

[0016] Step 2, Radish Peel Processing: Wash fresh radish peels and cut them into strips. Pre-marinate them in 3%-5% salt water for 1-2 hours to dehydrate them.

[0017] Step 3, Preparation of marinade: 60-90 parts by weight of yellow brine, 3-8 parts by weight of salt, 2-5 parts by weight of sugar, and 0.5-2 parts by weight of spices;

[0018] Step 4: Fermentation and pickling: Mix the radish peel with the pickling liquid and ferment at 25-30℃ for 12-48 hours, then refrigerate at 4℃ for 3-7 days to mature.

[0019] Step 5, sterilization and packaging: pasteurize at a temperature of 65-75℃ for 10-15 minutes, then vacuum pack.

[0020] The beneficial effects of this invention are as follows:

[0021] The soluble proteins and sugars in the yellow water promote lactic acid bacteria fermentation, enhancing the crispness and flavor of the radish skin;

[0022] Yellow water is rich in soy isoflavones and oligosaccharides, which enhance the functionality of the product;

[0023] Reducing the amount of salt used in traditional pickling processes is more in line with health needs;

[0024] Turn waste into treasure and reduce pollution in the tofu industry.

[0025] Obviously, based on the above description of the present invention, and according to common technical knowledge and conventional methods in the field, various other modifications, substitutions or alterations can be made without departing from the basic technical concept of the present invention.

[0026] The following detailed embodiments further illustrate the above-described content of the present invention. However, this should not be construed as limiting the scope of the present invention to the following examples. All technologies implemented based on the above-described content of the present invention fall within the scope of the present invention. Attached Figure Description

[0027] Figure 1 This is a flowchart of the preparation method of the present invention. Detailed Implementation

[0028] To address the technical problems in the background section, the following method for preparing crispy radish peel using tofu whey is provided:

[0029] like Figure 1As shown, the present invention provides a method for preparing crispy radish peel using yellow tofu water, comprising the following raw materials: yellow tofu water, radish peel, edible acid, salt, sugar, and spices;

[0030] Yellow tofu water: This is the yellow water produced during the pressing of fresh tofu. It is rich in nutrients such as soluble protein, sugars, soy isoflavones, and oligosaccharides. It plays a key role in improving the taste and nutritional value of radish peel during the pickling process.

[0031] Radish peel: Select fresh, unrotten radishes and use the peels as the base ingredient for making crispy radish peel;

[0032] Edible acid: used to adjust the pH value of the yellow liquid from tofu;

[0033] Salt: It serves to flavor food and has some preservative properties;

[0034] Sugar: Increases the sweetness of the pickling liquid, enriches the taste, and provides certain nutrients for the fermentation process;

[0035] Spices: used to enhance the flavor of crisp radish peel. Spices include chili peppers, Sichuan peppercorns, and star anise.

[0036] The preparation method includes the following steps:

[0037] Step 1, Yellow Water Pretreatment: Collect the yellow water from pressing fresh tofu, filter to remove impurities, and add edible acid to adjust the pH to 3.5-4.5. Refrigerate for later use.

[0038] Step 2, Radish Peel Processing: Wash fresh radish peels and cut them into strips. Pre-marinate them in 3%-5% salt water for 1-2 hours to dehydrate them.

[0039] Step 3, Preparation of marinade: 60-90 parts by weight of yellow brine, 3-8 parts by weight of salt, 2-5 parts by weight of sugar, and 0.5-2 parts by weight of spices;

[0040] Step 4: Fermentation and pickling: Mix the radish peel with the pickling liquid and ferment at 25-30℃ for 12-48 hours, then refrigerate at 4℃ for 3-7 days to mature.

[0041] Step 5, sterilization and packaging: pasteurize at a temperature of 65-75℃ for 10-15 minutes, then vacuum pack.

[0042] Working principle and usage process of this invention:

[0043] Under usage conditions: Complete the entire production process of crispy radish peel according to the above preparation method to obtain an edible finished product. After obtaining the finished product, the vacuum packaging can be opened directly for consumption. During the preparation process, the soluble protein and sugar in the tofu yellow water provide an ample source of nutrition for microorganisms such as lactic acid bacteria in the fermentation stage, promoting the large-scale reproduction of microorganisms and the production of metabolites. These metabolites enhance the crispness of the radish peel on the one hand, and give the product a unique fermented flavor on the other hand. At the same time, functional components such as soy isoflavones and oligosaccharides in the yellow water gradually penetrate into the radish peel during the pickling process, improving the nutritional value of the product.

[0044] The above description is only a preferred embodiment of the present invention, but the scope of protection of the present invention is not limited thereto. Any equivalent substitutions or modifications made by those skilled in the art within the scope of the technology disclosed in the present invention, based on the technical solution and inventive concept of the present invention, should be covered within the scope of protection of the present invention.

[0045] It should be noted that, in this document, relational terms such as "first" and "second" are used only to distinguish one entity or operation from another, and do not necessarily require or imply any such actual relationship or order between these entities or operations. Furthermore, the terms "comprising," "including," or any other variations thereof are intended to cover non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements includes not only those elements but also other elements not expressly listed, or elements inherent to such process, method, article, or apparatus.

[0046] The above description is merely a preferred embodiment of the present invention and does not limit the patent scope of the present invention. Any equivalent structural transformations made using the contents of the present invention's specification and drawings under the inventive concept of the present invention, or direct / indirect applications in other related technical fields, are included within the patent protection scope of the present invention.

[0047] Although embodiments of the invention have been shown and described, it will be understood by those skilled in the art that various changes, modifications, substitutions and alterations can be made to these embodiments without departing from the principles and spirit of the invention, the scope of which is defined by the appended claims and their equivalents.

Claims

1. A method for preparing a crisp radish skin using tofu yellow water, characterized by, The raw materials include soybean whey, radish peel, edible acid, salt, sugar, and spices. Soybean whey: It is yellow water produced in the pressing process of fresh bean curd, rich in soluble protein, sugar, soy isoflavones, oligosaccharides and other nutrients, and plays a key role in improving the taste and nutritional value of radish peel during pickling. Radish peel: Fresh, non-rotten radish is selected, and the peeled radish peel is used as the basic food material for making crispy radish peel. Edible acid: used to adjust the pH of soybean whey; Salt: for seasoning and certain preservation; Sugar: to increase the sweetness of the pickling liquid, enrich the taste, and provide certain nutrients for the fermentation process; Spices: used to enhance the flavor of crispy radish peel.

2. The method for preparing crispy radish peel using tofu whey according to claim 1, characterized in that, The spices include chili, Sichuan pepper, and star anise.

3. The method for preparing crispy radish peel using tofu whey according to claim 1, characterized in that, The preparation method includes the following steps: Step 1: Yellow water pretreatment: Collect fresh bean curd pressing yellow water, filter out impurities, then add edible acid to adjust the pH to 3.5-4.5, and refrigerate for standby; Step 2: Radish peel processing: Wash the fresh radish peel, cut it into strips, and pre-salt with 3%-5% salt water for 1-2 hours to remove water; Step 3: Preparation of pickling liquid: 60-90 parts by weight of yellow water, 3-8 parts by weight of salt, 2-5 parts by weight of sugar, and 0.5-2 parts by weight of spices; Step 4: Fermentation pickling: Mix the radish peel with the pickling liquid, ferment at 25-30℃ for 12-48 hours, then transfer to 4℃ for 3-7 days for ripening; Step 5: Sterilization and packaging: Pasteurize at a temperature of 65-75℃ for 10-15 minutes, then vacuum pack.

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