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Manufacturing method for casing bean curd

A production method and casing technology, which are applied in the field of casing tofu and its production, can solve the problems of inability to effectively absorb nutrients, be unfavorable to human health, and cause life problems, and achieve the advantages of eliminating the need to peel off packaging, convenient access, and good eating taste Effect

Inactive Publication Date: 2015-05-20
陈玉生
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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

Method used

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  • Manufacturing method for casing bean curd

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Effect test

Embodiment 1

[0033] The invention provides a kind of preparation method of casing bean curd, it comprises the steps:

[0034] The first step is to cook the soy milk: boil the soy milk and keep it at 100°C for 10 to 15 minutes;

[0035] Wherein the preparation method step of this soybean milk is as follows:

[0036] (1), select high-quality non-transgenic soybeans, soak them in drinking water at 9-11°C (the water temperature is preferably 10°C) until the soybeans absorb water and reach saturation, and soak the soybeans until they are saturated for 2 hours, then wash the soybeans; 1 hour is a repeated unit of soaking and washing, repeating 3 times, to remove miasma, plant acid and harmful substances in soybeans;

[0037] (2) Use drinking water at 9-11°C (the water temperature is preferably 10°C), soak and wash the soybeans with a repeat unit of 3 hours, repeat 14 times, further remove phytic acid, and further expand the protein particles in the soybeans ;

[0038] (3) Use drinking water a...

Embodiment 2

[0044] A kind of preparation method of casing bean curd, it comprises the steps:

[0045] The first step is to cook the soy milk: boil the soy milk and keep it at 100°C for 10 to 15 minutes, then cool the soy milk and keep the temperature of the soy milk below 40°C, then add food-grade vegetable protein coagulant or glucose Sodium fat and stir well;

[0046] Wherein the preparation method step of this soybean milk is as follows:

[0047] (1), select high-quality non-transgenic soybeans, soak them in drinking water at 9-11°C (the water temperature is preferably 10°C) until the soybeans absorb water and reach saturation, and soak the soybeans until they are saturated for 2 hours, then wash the soybeans; 1 hour is a repeated unit of soaking and washing, repeating 3 times, to remove miasma, plant acid and harmful substances in soybeans;

[0048] (2) Use drinking water at 9-11°C (the water temperature is preferably 10°C), soak and wash the soybeans with a repeat unit of 3 hours, ...

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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 casing tofu and a production method thereof. Background technique [0002] The tofu production process has a long history since its birth, and various tofu production processes are also emerging. Now there is a best-selling tofu on the market-egg tofu (also known as: Japanese tofu), which is popular because of 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 with pure water, vegetable protein, and natural seasonings. It has the smooth and tender taste of tofu and the delicious fragrance of eggs. [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 packagi...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23C20/02A23L11/45
Inventor 陈玉生
Owner 陈玉生
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