Coarse-cereal dried bean curd roll and preparation method thereof

Abstract

The invention relates to a coarse-cereal dried bean curd roll and a preparation method thereof. The coarse-cereal dried bean curd roll is a bean product which is made by raw materials such as 45-85 percent of soy beans, 10-35 percent of black beans, 5-30 percent of green beans, 0-20 percent of peanuts and the like through steps of soaking, pulp grinding, pulp stewing, roll formation and drying. The coarse-cereal dried bean curd roll contains rich nutrients in various coarse cereals such as the black beans, the soy beans, the green beans and the peanuts, is rich in various vitamins, dietary fibers and minerals such as calcium, iron and the like and can promote the balance of dietary nutrition of people; when people eat the coarse-cereal dried bean curd roll for a long term, the effects of promoting blood circulation, reducing cholesterol, improving mental function, complementing calcium, preventing osteoporosis, preventing iron-deficiency anemia and the like can be achieved; the coarse-cereal dried bean curd roll is dark yellow and glossy, the rolls are even, the rehydration performance is good, the taste is flexible and unique, the roll is fragrant to taste and the aftertaste is long; and the yield of the process is high, the quality of the obtained product is high, the production cost is lower and the economic benefit is considerable.

Description

technical field [0001] The invention relates to a food and a processing method thereof, in particular to a miscellaneous grain bean curd stick and a preparation method thereof. Background technique [0002] Soybean yuba is a special food with a long history in my country. It has a strong bean aroma and a unique taste that other soy products do not have, and is deeply loved by Chinese people. According to data, at the end of the 20th century, the output of dried bean curd sticks in my country was 200,000 tons, with an annual output value of several billion yuan. In recent years, soybean products are popular among consumers not only in the east but also in the west, and the demand for yuba products in the international market is increasing day by day. Yuba, also known as bean curd skin, is a thin film formed by the polymerization of protein molecules and fat molecules during the denaturation process. Traditional bean curd sticks are yellowish-white in color, bright in oil, r...

AI Technical Summary

Problems solved by technology

[0003] Traditional bean curd sticks mostly use a single soybean as raw material for pulping, cooking, drying, and packaging processes, and most of them are produced in small workshops with weak technology. The soybean utilization rate is only about 40%. low, the product quality is poor, and the variety of yuba produced is single, and the homogeneity is serious

Although the protein content of traditional soybean curd sticks is relatively high, after all, the nutrients and taste are relatively simple, which cannot meet the needs of modern people for dietary nutrition balance and diversified tastes.

At present, most of the domestic research focuses on the optimization of the production process of bean curd sticks, and there are few studies on how to improve the quality of bean curd sticks and the expansion of raw materials for bean curd stick production.