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Preparing method of cold chain fast food bean curd skin

A bean curd skin and cold chain technology, which is applied in the field of cold chain fast food bean curd skin preparation, can solve the problems of single traditional eating method, cumbersome cooking and single taste, etc., and achieve simple production process, good flavor quality, and easy deployment of taste Effect

Active Publication Date: 2014-09-10
INST OF AGRI ENG TECH FUJIAN ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Tofu skin is generally sold as a dry product in the market, and its eating method is traditional and single. The main method of eating is to use tofu skin in cold salad or as a condiment for cooking
Dried bean curd skin must be fully soaked in water to soften when preparing dishes. The operation is time-consuming and the taste is single. It is difficult to meet the needs of modern life for diversified food flavors and simple and fast-paced needs.
Therefore, tedious cooking is one of the main reasons affecting urban modern life to choose high-protein vegetarian nutritious and healthy food raw materials such as tofu skin

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Select 150g of dried bean curd skin and put it on the perforated shelf of a steamer with a steam temperature of 100°C.

[0027] Soften for 2 minutes, then quickly cut into small pieces with a length of 5 cm and a width of 3 cm before cooling completely. Then add 8.8g of salt, 0.6g of disodium 5'-flavored nucleotide, 12g of chili powder, 600mL of water and cook for 30s. Add 0.3g of D-sodium erythorbate to the cooled seasoning liquid and put it in a cold storage at 2°C. Infiltrate seasoning for 35 minutes, then put the drained tofu skin on a perforated shelf, and put it in a vacuum dryer for vacuum infiltration-drying at a suitable temperature. The temperature is 45°C, the vacuum degree is 25Pa, and the time is 150min. The rate is 36.2%. After cooling, 50g / bag is vacuum packed, sterilized by boiling water for 30 minutes, cooled by blowing air after sterilization, and at the same time, the water on the outer surface of the packaging bag is dried. Finally, it was refriger...

Embodiment 2

[0030] Select 150g of dried bean curd skin and put it on the perforated rack of a steamer with a steam temperature of 115°C.

[0031] Soften for 1 min, then quickly cut into small pieces with a length of 4 cm and a width of 4 cm before cooling completely. Then add 8.2g of table salt, 0.7g of disodium 5'-flavored nucleotide, 12g of chili powder, 620mL of water and cook for 60s. Add 0.3g of D-sodium erythorbate and 0.1g of citric acid to the cooled seasoning liquid, put Infiltrate seasoning in a cold storage at 5°C for 25 minutes at low temperature, then put the drained tofu skin on a perforated shelf, and put it in a vacuum dryer for vacuum infiltration-drying at a suitable temperature at a temperature of 55°C and a vacuum degree of 18Pa. 120min, at this time the moisture content is 35%. After cooling, 50g / bag is vacuum packed, sterilized by boiling water for 20 minutes, cooled by blowing air after sterilization, and at the same time, the water on the outer surface of the pack...

Embodiment 3

[0034] Select 150g of dried bean curd skin and put it on the perforated shelf of a steamer with a steam temperature of 110°C.

[0035] Soften for 1.5min, then quickly cut into small pieces with a length of 6cm and a width of 2cm before cooling completely. Then add 8.2g of table salt, 0.7g of 5'-taste nucleotide disodium, and 600mL of water to boil for 45s, add 0.5g of vitamin C to the cooled seasoning liquid, put it in a 3°C freezer for 30 minutes, and then pour The drained bean curd skin is placed on a shelf with holes, and placed in a vacuum dryer for moderate temperature vacuum odor-drying, the temperature is 50°C, the vacuum degree is 20Pa, and the time is 135min. At this time, the moisture content is 40%. After cooling 50g / bag in vacuum packaging, sterilized by boiling water for 25 minutes, cooled by blowing air after sterilization, and drying the water on the outer surface of the packaging bag at the same time. Finally, it was refrigerated and circulated in cold chain a...

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Abstract

The invention provides a method for preparing cold-chain fast food bean curd skin, which belongs to the technical field of food deep processing. The method adopts low-temperature infiltration seasoning and suitable temperature vacuum infiltration-drying technology to replace the traditional high-temperature cooking process, which maintains the color and appearance of the product, improves its texture quality, and endows the product with a good flavor and taste; natural biological preparations are used The combined treatment of freshness preservation-boiling water sterilization-cold chain circulation improves the food safety in the product processing link and extends the shelf life of the product to more than 2 months. The product can be eaten after simple cooking or heating, and can also be placed in instant noodles as a nutritious meal seasoning package; the taste is easy to mix, which meets the needs of modern consumers for diversification, convenience and nutrition and the needs of fast-paced life.

Description

technical field [0001] The invention relates to a method for preparing cold-chain fast food bean curd skin, which belongs to the technical field of food deep processing. Background technique [0002] China is the world-recognized hometown of soybeans, and the development of soybeans in the world is closely related to China's soybean resources. Tofu skin, also known as rotten skin, oil skin, yuba, tofu tendon, is a nutritious, healthy, non-fermented dried soy product. Dried tofu skin contains 40-50% protein, 21-25% fat, 13% carbohydrate, and 2% ash. It is rich in 8 kinds of amino acids needed by the human body, and the human body absorption rate of protein contained in tofu skin is close to 100%. %; at the same time, calcium, iron, magnesium, zinc and other mineral elements closely related to human health are also rich in content. In addition, there are sugar, phosphorus, thiamine, riboflavin, niacin and other essential nutrients in tofu skin. It does not contain cholestero...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23C20/02A23L11/45
Inventor 陈君琛赖谱富沈恒胜翁敏劼杨艺龙
Owner INST OF AGRI ENG TECH FUJIAN ACAD OF AGRI SCI
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