Method for preparing five-cereal dried bean curd

Abstract

The invention discloses a method for preparing five-cereal dried bean curd. The method comprises the following steps of: 1, washing high-quality dry soybeans, soaking, removing impurities, grinding, boiling soybean milk, and filtering; 2, performing swelling treatment on Fagopyrum tataricm Gaertn and five cereals, namely millet, oat, sorghum, corn and wheat to form particles; and 3, mixing filtrate obtained in step 1 and the particles obtained in step 2, preparing bean curd by using brine, loading into boxes, pressing, performing embryo preformation, soaking in alkali, performing primary marination, roasting, premolding, performing secondary marination boiling, secondary pressing and secondary molding, mixing materials, performing vacuum packaging, sterilizing, washing, drying, externally packaging, inspecting, and leaving factory. The problem that dried bean curd has a single raw material is solved; and a variety of beans are matched to form a product nutrition structure system with relatively balanced nutrition by utilizing a health preservation principle.

Description

technical field [0001] The invention relates to a method for manufacturing five-grain dried bean curd, which belongs to the technical field of bean product processing. Background technique [0002] Dried tofu has been accepted by consumers all over the world, and nutrition experts from all over the world have paid great attention to the health of dried tofu. Dried tofu has become a popular product in the world. [0003] Traditional dried tofu uses a single soybean as raw material, resulting in a single nutritional structure of the product and poor balance; traditional molding technology makes it difficult to break through the external appearance of the product, and traditional secondary molding leads to poor taste and taste of the product; traditional packaging methods , is inefficient and largely unchanged over the years. Contents of the invention [0004] The technical problem to be solved by the present invention is to provide a method for manufacturing dried bean curd...

AI Technical Summary

Problems solved by technology

[0003] Traditional dried tofu uses a single soybean as raw material, resulting in a single nutritional structure of the product and poor balance; traditional molding technology makes it difficult to break through the external appearance of the product, and traditional secondary molding leads to poor taste and taste of the product; traditional packaging methods , inefficient and largely unchanged over the years