Making method of instant bean curd sticks

Abstract

The invention discloses a making method of instant bean curd sticks, and concretely relates to a making method of instant bean curd sticks being convenient to eat and having short immersion time and good mouthfeel. A technical problem to be solved is long immersion time before eating, poor mouthfeel and time and labor consumption of traditional bean curd sticks. The method comprises the following steps: 1, burdening the following raw materials: 65-75 parts of hard soybeans and 25-35 parts of soft soybeans; 2, immersing the soybeans; 3, pulping: sending the immersed raw materials to a pulping device, and pulping the immersed raw materials; 4, stewing the obtained pulp; 5, taking bean curd sticks: adding cooked soybean milk to a bean curd stick pot, and carrying out film picking forming; 6, drying the formed bean curd sticks; 7, carrying out moisture regaining and cutting: spraying water to the formed bean curd sticks until the bean curd sticks are slightly soft, and cutting the sprayed bean curd sticks to form segments; and 8, carrying out secondary drying to make the water content of the bean curd sticks not exceed 12%. The instant bean curd sticks made through the method disclosed in the invention can meet subsequent processing requirements only after being purchased and being immersed for about 0.5 h, so the instant bean curd sticks have the advantages of time and labor saving, good mouthfeel, and convenience in transportation.

Description

technical field [0001] The invention relates to a preparation method of bean curd sticks, in particular to a preparation method of instant bean curd sticks with good taste, fast foaming, convenient transportation and fast post-processing. Background technique [0002] In recent years, with the acceleration of people's life rhythm, the demand for instant food products is increasing. Traditional bean curd sticks are purchased in strips. Due to the characteristics of dry bean curd sticks, which are fragile, inconvenient to move and difficult to cut, soaking 2 -After 3 hours, cutting and other post-processing can be carried out, which causes the chef to soak the bean curd stick in warm water 2-3 hours in advance, prolonging the working time of the chef, which is time-consuming and laborious, and the taste of the bean curd stick soaked for a long time is not good. Can not meet the needs of consumers in general. Contents of the invention [0003] The technical problem to be sol...

AI Technical Summary

Problems solved by technology

[0003] The technical problem to be solved by the present invention is that traditional bean curd sticks soak for a long time before eating, and the taste is not good, which is time-consuming and laborious. To provide a preparation method for instant bean curd sticks that is convenient to eat, has a short soaking time and good taste