Casing bean curd and manufacturing method thereof

Abstract

The invention provides casing bean curd and a manufacturing method thereof. The casing bean curd comprises a casing which is prepared from a pork intestine and soft bean curd with which the casing is filled. The manufacturing method of the casing bean curd comprises the following steps: cooking soybean milk thoroughly, namely boiling the soybean milk, and continuously cooking the soybean milk for 10-15 minutes at the temperature of 100 DEG C; manufacturing the casing, namely selecting the pork intestine, cleaning the pork intestine, and soaking and cooking the pork intestine in water at the temperature of 100 DEG C over slow fire for 5 minutes to enable the pork intestine to shrink; filling the soybean milk, namely hermetically tightening one end of the manufactured casing, pouring the soybean milk manufactured in the first step into the casing, keeping the soybean milk at the temperature of below 40 DEG C, adding a food-grade vegetable protein coagulator or glucono-delta-lactone, performing uniform stirring, and then hermetically tightening one end, from which the soybean milk is poured of the casing; forming the bean curd, namely, continuously cooking the casing filled with the soybean milk in the water at the temperature of 100 DEG C for 5-10 minutes to coagulate the vegetable protein coagulator or the glucono-delta-lactone in the soybean milk.

Description

Technical field [0001] The invention relates to the field of food processing, in particular to a kind of tofu with casings and a preparation method thereof. Background technique [0002] Tofu production technology has a long history since its inception, and various tofu production processes are constantly emerging. Now there is a best-selling tofu on the market-egg tofu (also known as Japanese tofu), which is popular due to its smooth and tender taste. Widely loved by people. However, although its texture is similar to tofu, it is made with eggs as the main raw material, supplemented by pure water, vegetable protein, and natural seasonings. It has the smooth taste of tofu and the delicious fragrance of eggs. [0003] Egg tofu is well-known among consumers for its high quality, deliciousness, nutrition, health, convenience and value for money. However, in fact, the vegetable protein in egg tofu and the protein in eggs are not compatible, so people will not It cannot effectively ab...

AI Technical Summary

Problems solved by technology

[0003] Egg tofu enjoys a high reputation among consumers for its high quality, delicious taste, nutrition, health, convenience and value for money. It cannot effectively absorb the nutrients contained in it, and its packaging is filled into a plastic packaging box or packaging bag by mixing eggs, vegetable protein and water into a slurry tank, and the protein coagulant needs to be above 80°C Under the action of high temperature, the slurry can be solidified and shaped, so the packaging boxes and bags made of plastic are not conducive to human health after being heated together with the slurry

In addition, it is necessary to remove the packaging when taking egg tofu, which brings trouble to taking and causes domestic waste

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