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Processing method for instant braised yuba in brown sauce

A processing method and technology of bean curd sticks, which are applied in the processing field of convenient braised bean curd sticks, can solve the problems of inconvenient eating and single taste, and achieve the effect of various tastes and wide application range

Inactive Publication Date: 2012-08-01
XIHUA UNIV
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

And the product that existing bean curd stick processing method obtains generally has single taste, and defects such as inconvenient eating, therefore it is necessary to do further improvement at this defect

Method used

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Embodiment Construction

[0017] The present invention will be further elaborated below.

[0018] A kind of processing method of convenient braised bean curd stick provided by the present invention, described processing method operates according to the following steps:

[0019] Step 1, making bean curd sticks, washing and soaking soybeans for 8 to 10 hours, then grinding them into pulp, boiling the pulp, and then removing the rods to obtain semi-finished bean curd sticks, baking the obtained semi-finished bean curd sticks, baking After the completion, the finished bean curd stick product is obtained, and after the bean curd stick product is obtained, it is best to cut it into sections for use;

[0020] The inventors of the present invention have found through many experiments that the semi-finished bean curd sticks have a better effect when baked into finished products at a temperature of 55 to 65 degrees Celsius. Implementation of the process.

[0021] Step 2, add braised flavored seasoning bag, veg...

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Abstract

The present invention discloses a processing method for instant braised yuba in brown sauce, and belongs to a processing method of an instant yuba food. The processing method is performed according to the following steps: 1, making the yuba, wherein soybean is washed and soaked for 8-10 hours, and then is grinded into pulp, the pulp is cooked, a yuba membrane picking process is performed by a pole to obtain a yuba semi-finished product, and then the obtained yuba semi-finished product is baked to obtain a yuba finished product; and 2, adding a braised taste seasoning bag, a vegetable bag and an oil bag to the yuba finished product to mix, wherein a mixing ratio of the braised taste seasoning bag to the yuba finished product is 1:5-1:8. According to the present invention, under the high temperature condition, a new gas-containing cooking tasty technology and a high temperature and high pressure sterilization technology are combined to prepare the instant braised yuba in brown sauce, wherein the instant braised yuba in brown sauce can be placed at the normal temperature. In addition, the product can be eaten after heating by microwave or cooking and other methods, and has characteristics of various tastes, convenience and rapidness.

Description

technical field [0001] The invention relates to a processing method of instant yuba food, in particular to a processing method of instant braised yuba. Background technique [0002] Yuba is a high-quality soy product that is rich in nutrition and can provide balanced energy for the human body. The nutrient density of yuba is higher, rich in nutrients, rich in VE, unsaturated fatty acids, isopropyl ketone, lecithin and other functional ingredients, free of cholesterol, regular consumption can improve cardiovascular function, supplement the amino acids needed by the human body, and is the key to high blood pressure Advanced nutrition for patients with arteriosclerosis and cardiovascular diseases. Along with the continuous improvement of people's taste and the additional function requirement of food nutrition, the kind and the processing method of bean curd stick are also constantly increasing. Therefore, people are seeking more nutritious, more convenient, more delicious yub...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C20/02A23L11/45
Inventor 车振明邢亚阁龚丽饶瑜陈志伟许青莲贾春白玉敏
Owner XIHUA UNIV
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