Preparation method for dry bean curd

Abstract

A preparation method for dry bean curd comprises the following steps: soaking soybeans to an extent of having no hard feeling when the soybeans are pinched and pressed with hands; milling the soaked soybeans to raw liquid according to a ratio of 1 : (6-8) between the soybeans and water; filtering the raw liquid with a 120-mesh above filtering cloth; heating and boiling the filtrate; cooling the soybean milk to 78-82 DEG C; adding guar gum of which the mass is 1-2% of the whole mass of the soybean milk and glycerol of which the mass is 1-2% of the whole mass of the soybean milk under the condition of heat preservation and stirring; adding a bean curd curdling agent; adding the soybean milk into a forming box; pressurizing and eliminating water to obtain finished product of bean curd; stripping and slicing the bean curd and carrying out freezing; slaking the bean curd; defrosting the bean curd; drying the bean curd with hot air. According to the invention, guar gum and glycerol are added in the soybean milk, so that rehydration speed of the dry bean curd is fast, tinct and taste of the bean curd are reserved, and strength of the bean curd is enhanced; meanwhile, by adopting novel drying process, the guarantee period of the bean curd is prolonged, appearance and taste of fresh bean curd can be recovered after rehydration of the dry bean curd.

Description

technical field [0001] The invention relates to a preparation method of dried tofu. Background technique [0002] Dried tofu refers to tofu products that can restore the appearance and taste of fresh tofu after rehydration. Tofu is the most popular product among traditional soy products, but the tofu currently available in the market has high water content and soft shape, which cannot be stored or transported for a long time, especially after production in summer. The life span is shorter, which limits the mass production and consumption of tofu. And it affects the economic benefits of the enterprise. If tofu is dried and rehydrated when eating, the above shortcomings can be overcome. However, after the tofu is dried, such as using hot air, the tofu will shrink and become hard, and the taste and shape of fresh tofu cannot be restored after rehydration. Another example is the most commonly used freeze-drying method, many small holes are formed on the surface of the tofu, w...

AI Technical Summary

Problems solved by technology

However, after the tofu is dried, such as with hot air, the tofu will shrink and become hard, and the taste and shape of fresh tofu cannot be restored after rehydration

Another example is the most commonly used freeze-drying method, many small holes are formed on the surface of the tofu, which becomes what we call frozen tofu, and the taste and shape of fresh tofu cannot be restored after rehydration.