Making technology of Jinqian steamed bean curd rolls

Abstract

The invention discloses a making technology of Jinqian steamed bean curd rolls. The making technology comprises steps as follows: S1, preparation of thin bean curd sheets; S2, soaking; S3, pressing; S4, dicing and wrapping; S5, bundling; S6, heating and shaping; S7, removal of cloth and spreading for cooling; S8, packaging, pasteurization, secondary cooling and product obtaining, wherein in the step S2, alkaline water contains water and sodium carbonate, and a weight ratio of sodium carbonate to the thin bean curd sheets in parts is (0.08-0.16):1. The Jinqian steamed bean curd rolls prepared with the technology have the advantages of firm taste and good toughness and elasticity.

Description

technical field [0001] The invention relates to the technical field of bean products processing, more specifically, it relates to a production process of chrysanthemum chicken. Background technique [0002] Vegetarian chicken is rich in complete protein, not only contains 8 kinds of amino acids necessary for human body, and the corresponding ratio is also close to the needs of human body, and has high nutritional value. The lecithin contained in the vegetarian chicken can remove the cholesterol attached to the blood vessel wall, prevent hardening of the arteries, prevent cardiovascular diseases, and protect the heart; it also contains a variety of minerals, supplements calcium, and prevents bone damage caused by calcium deficiency. Loose, promotes bone development, and is extremely beneficial to the bone growth of children and the elderly. [0003] The Chinese patent with authorized announcement number CN103262901B and authorized announcement date of January 21, 2015 disclo...

AI Technical Summary

Problems solved by technology

However, if the bean curd base wrapped in cloth is directly tied tightly with a thin thread, since the stressed area of ​​the bean curd base by the thin thread is small, and there will be gaps in the thin thread during the winding process, it is difficult to bind the bean curd base. The bean curd base is tightly bound. When the bean curd base is cooked in step (6), under the action of water, the part that has not been tightly bound will become looser, resulting in the lack of taste of the formed vegetarian chicken. Tight, tough and elastic

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