Method for preparing hard bean curd based on ultra-high pressure sterilization technology

Abstract

The invention discloses a method for preparing hard bean curd based on an ultra-high pressure sterilization technology. The method includes the following steps of firstly, evenly mixing wet bean dregs, low-temperature defatted bean pulp and vital gluten; secondly, extruding the mixture through a twin-screw extruder; thirdly, putting a semi-finished product in an interlayer pot for high-temperature marinating; fourthly, deep-frying a marinated product; fifthly, putting the product in an ultra-high pressure vessel for ultra-high pressure processing with water as the medium after seasoning and packaging, wherein the temperature is 20-40 DEG C, the pressure is 300-600 Mpa, and the pressure is kept for 15-25 min. The method has the advantages that by means of ultra-high pressure processing, the food well keeps the original nutritional substances, color, luster and flavor, the shelf life of the product is prolonged, and the warmed-over flavor caused by a high-temperature high-pressure mode is avoided; by means of ultra-high pressure processing, the problem that traditional spices are left on the surface of the product and can not easily get in the product is solved, and the flavor distribution of the product is more uniform.

Description

technical field [0001] The invention relates to a method for preparing dried bean curd, in particular to a method for preparing dried bean curd based on ultra-high pressure sterilization technology, and belongs to the technical field of food processing. Background technique [0002] Dried tofu (vegetable meat) products made from soybean textured protein or soybean silk protein are favored by the market because of their advantages of low fat, zero cholesterol and high protein. [0003] At present, when preparing this type of dried tofu (vegetable meat) products, the sterilization method adopted is mainly high-temperature and high-pressure sterilization. When the material is sterilized at a high temperature of 121°C, heat-sensitive nutrients and flavor substances will be destroyed, resulting in dried tofu. The flavor of (vegetable meat) products has changed a lot before and after sterilization, and at the same time, bad flavors such as cooking smell have also been generated. ...

AI Technical Summary

Problems solved by technology

[0003] At present, when preparing this type of dried tofu (vegetable meat) products, the sterilization method adopted is mainly high-temperature and high-pressure sterilization. When the material is sterilized at a high temperature of 121°C, heat-sensitive nutrients and flavor substances will be destroyed, resulting in dried tofu. The flavor of (vegetable meat) products has changed greatly before and after sterilization, and at the same time, it also produces bad flavors such as cooking smell

[0004] In addition, when using the existing method to prepare dried tofu (vegetable meat) products, there is still a serious deficiency, that is: the spices remain on the surface of the product, it is difficult to penetrate into the taste, and the taste is uneven, so that the product has insufficient aftertaste during sensory evaluation. , unstable quality

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