Ready-to-eat dried beancurd stick product as well as manufacture method and edible method thereof

Abstract

The invention relates to a ready-to-eat dried beancurd stick product which is formed by proportioning the following raw materials in parts by weight: 8-12 parts of soybean, 40-60 parts of water, 0.03-0.07 parts of methionine and 0.2-0.6 parts of glycerol. A manufacture method of the ready-to-eat dried beancurd stick product comprises the following steps of: (1), screening; (2), immersing; (3), grinding into thick liquid; (4), filtering and boiling the thick liquid; (5), picking a dried beancurd stick film and opening a dried beancurd stick; (6), cooling through a water curtain; (7), drying; and (8), packaging in vacuum. Compared with the prior art, the ready-to-eat dried beancurd stick product disclosed by the invention has the following beneficial effects: the ready-to-eat dried beancurd stick product has the advantages of being difficult to damage, storage-resistant, high in yield, unique in flavour, enriched in nutrition, simple and convenient for cooking and wide in market prospect; after being opened, the ready-to-eat dried beancurd stick product can be directly eaten without being immersed; and in addition, because the ready-to-eat dried beancurd stick product is made of soybean, and meanwhile a vacuum flow packaging technology is adopted, the quality of the ready-to-eat dried beancurd stick product is ensured.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a packaged and ready-to-eat yuba product, a preparation method and an eating method thereof. Background technique [0002] As a high-quality bean product, the demand for yuba is increasing year by year. Yuba is a traditional soybean food in China. Traditional yuba is produced from boiled soy milk. It is made of bean curd sticks, which seem to have only a thin layer of skin. It has the highest nutritional value in soy products and is the essence of soy products. Most of the fat contained in bean curd sticks is unsaturated fatty acids, of which linoleic acid and Vitamin E accounts for about 52% and does not contain cholesterol. Regular consumption can improve cardiovascular function. The lecithin contained in bean curd sticks can remove the cholesterol attached to the blood vessel wall, reduce the cholesterol content in the blood, and prevent hyperlipidemia. , arteriosclerosis, preve...

AI Technical Summary

Problems solved by technology

[0002] As a high-quality bean product, the demand for yuba is increasing year by year. Yuba is a traditional soybean food in China. Traditional yuba is produced from boiled soy milk. It is made of bean curd sticks, which seem to have only a thin layer of skin. It has the highest nutritional value in soy products and is the essence of soy products. Most of the fat contained in bean curd sticks is unsaturated fatty acids, of which linoleic acid and Vitamin E accounts for about 52% and does not contain cholesterol. Regular consumption can improve cardiovascular function. The lecithin contained in bean curd sticks can remove the cholesterol attached to the blood vessel wall, reduce the cholesterol content in the blood, and prevent hyperlipidemia. , arteriosclerosis, prevent cardiovascular disease, and protect the heart. At present, the deep processing of bean curd sticks only stays in the conventional stage. It is one of the trends to improve soy-based food. However, due to the influence of many factors such as production technology, output, and preservation, the market price of yuba products is high, the output is low, and the product quality is difficult to guarantee. At the same time, dried yuba needs to be eaten after soaking. It is inconvenient, and at the same time, industrial poisonous bean curd sticks have appeared, which is harmful to people's health