The invention discloses a production method of non-fried baked bean curd
skin. The production method comprises the following steps of S1, screening soybeans; S2, washing the soybeans, putting the soybeans into 1% of
saline water with the volume of 2-3 times that of the soybeans, soaking overnight, and soaking the soybeans at 35-45 DEG C; S3, washing soybeans by
clean water for 1-2 times, adding clear water with the volume of 6-8 times, adding compound
enzyme with the
mass of 0.1-0.5 % of the
mass of the dry soybean, performing
grinding for 3-6 h at 40-55 DEG C, and filtering and discarding residues; S4, adding
locust bean gum with the
mass of 0.08-0.22% of the mass of the dry soybean into the raw soybean milk, boiling and uncovering the film until the soybean milk is concentrated to be 1 / 6of the volume; S5, performing
drying until the
water content is less than or equal to 55% at the temperature of 80-85 DEG C, forming, then
drying at 90-95 DEG C until the
water content of the bean curd
skin is less than or equal to 20%, slitting, and circularly baking at 85-90 DEG C for multiple times until the
water content of the bean curd
skin is less than or equal to 1%; and S6, carrying outcooling and packaging. The production method disclosed by the invention is simple to operate, the
grease in the soybeans can be fully squeezed out, the soybean skin yield is high, the soybean
utilization rate is high, and the produced bean curd skin is smooth in surface, light yellow, not easy to crack, and convenient to store and transport, and has tough and chewy taste and unique bean
flavor andlight
sweet taste.