CN106578133A - Soybean protein dried bean curd and preparation method thereof - Google Patents
Soybean protein dried bean curd and preparation method thereof Download PDFInfo
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- CN106578133A CN106578133A CN201611242875.8A CN201611242875A CN106578133A CN 106578133 A CN106578133 A CN 106578133A CN 201611242875 A CN201611242875 A CN 201611242875A CN 106578133 A CN106578133 A CN 106578133A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C20/00—Cheese substitutes
- A23C20/02—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates
- A23C20/025—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates mainly containing proteins from pulses or oilseeds
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Abstract
The invention relates to the technical field of processing bean products and provides a soybean protein dried bean curd and a preparation method thereof. The preparation method of the soybean protein dried bean curd mainly comprises the following steps: cutting and mixing paste bean blanks, pouring the green beans into an accommodation cavity of a mold used for forming the bean blanks, carrying out freezing formation on the bean blanks to obtain a preatreated dried bean curd, and carrying out demolding. The preparation method is simple, is easy to operate and is suitable for scale production. Different from the traditional method, according to the preparation method, molding is carried out firstly, then forming is carried out, and the disadvantages of single shape, attraction lack and the like of the traditional dried bean curd are improved. The soybean protein dried bean curd is prepared by the preparation method of the soybean protein dried bean curd and has the advantages of various shapes and the like.
Description
Technical field
The present invention relates to bean product processing technique field, in particular to a kind of soybean protein dried tofu and its preparation side
Method.
Background technology
Dried tofu is the abbreviation of dried bean curd, and one of Han nationality's traditional soybean product, is the reprocessing product of bean curd.Salty perfume is tasty and refreshing, firmly
It is middle to put not bad long with tough, it is have one cuisines in the Chinese major styles of cooking.Dried bean curd is nutritious, containing a large amount of protein, fat
Fat, carbohydrate, the mineral also containing various needed by human body such as calcium, phosphorus, ferrum.
Current dried tofu process technology is mainly the processing method of traditional dried tofu, the dried tofu prepared using traditional method
There are many defects, it is considered to not comprehensively, such as on taste, more using spicy, roast taste, spiced etc., but
These tastes can only attract and be adapted to part youngster to eat；Mostly in dried tofu profile in addition is to be with bar shaped and lamellar
Main, shape is single.
Therefore, preparing a kind of dried tofu that disclosure satisfy that more people's edible demands becomes thing urgently to be resolved hurrily at present.
The content of the invention
It is an object of the invention to provide a kind of preparation method of soybean protein dried tofu, this preparation method preparation technology letter
It is single, variously-shaped soybean protein dried tofu can be prepared.
Another object of the present invention is to provide a kind of soybean protein dried tofu, there is the soybean protein dried tofu shape to enrich,
And mouthfeel it is full the advantages of.
The present invention solves its technical problem and employs the following technical solutions to realize.
A kind of preparation method of soybean protein dried tofu, including following preparation process：Cut mixing and obtain pasty state bean base, bean base is filled
Enter in the cavity volume for the mould of bean base molding, bean base is carried out into freeze forming, after obtaining pretreatment dried tofu, the demoulding.
The soybean protein dried tofu that a kind of preparation method according to above-mentioned soybean protein dried tofu is prepared.
A kind of beneficial effect of soybean protein dried tofu and preparation method thereof that the present invention is provided is：
The preparation method of the soybean protein dried tofu that the present invention is provided mainly includes that cutting mixing first obtains pasty state bean base；Cut the side of mixing
Formula can make the raw material mixing for preparing dried tofu more uniform, more tasty.Then bean base is poured into into the mould for bean base molding
Cavity volume in；This step is used for the moulding of dried tofu, can adopt variously-shaped mould, to prepare different dried tofu, beat
Break the situation of traditional bar shaped or lamellar.Then bean base is carried out into freeze forming；Dried tofu adopts freezing mode molding in the step,
Which is simple to operation, and effect is good.After obtaining pretreatment dried tofu, the demoulding；Demoulding step is provided with beneficial to further right
Pretreatment dried tofu is processed.
The soybean protein dried tofu that the present invention is provided, is mainly prepared by the preparation method of above-mentioned soybean protein dried tofu.Should
Prepared by the above-mentioned preparation methoies of soybean protein dried tofu Jing, including the abundant shape of all kinds such as cardioid, round, five jiaos of cardioid, no
The single bar shaped of tradition or lamellar are same as, more people can be attracted to eat.
Specific embodiment
To make purpose, technical scheme and the advantage of the embodiment of the present invention clearer, below will be in the embodiment of the present invention
Technical scheme be clearly and completely described.In embodiment, unreceipted actual conditions person, builds according to normal condition or manufacturer
The condition of view is carried out.Agents useful for same or the unreceipted production firm person of instrument, are the conventional product that can pass through that commercially available purchase is obtained
Product.
Below soybean protein dried tofu of the embodiment of the present invention and preparation method thereof is specifically described.
A kind of preparation method of soybean protein dried tofu, including following preparation process：
Each raw material carried out mixing according to the order for pre-setting first cut to mix, to each raw material mix homogeneously so that paste is obtained
Shape bean base.
Further, bean base is poured in the cavity volume for the mould of bean base molding.
It should be noted that the shape of the cavity volume of mould here determines the shape of dried tofu, including cardioid, it is round, five
The shape miscellaneous such as angle is star-like.
In order that the easy demoulding after bean base molding, needs to carry out pretreatment to mould.Specifically, in the present embodiment,
It is preferred that in the following ways：Before the cavity volume that bean base pours into mould, first formed on the inwall for surrounding cavity volume of mould one layer every
From film, to avoid bean base from being difficult to separate when causing the demoulding with cavity volume inwall directly contact, in the present embodiment, isolating membrane is preferred
For nilas.The selection of nilas not only easily makes, and easily removes.
In the present embodiment, the mode for forming nilas is not particularly limited, preferably：To the inwall for surrounding cavity volume of mould
Upper sprinkling atomized water, cold preservation to atomized water form nilas in inwall.Which is very easy to realize that operation is simple on industry is produced
It is single, work well.
Bean base is poured into into cavity volume after cavity volume inwall forms nilas.In order that pouring into the bean base shape more mark-on of cavity volume
Standard, and mass production is easily achieved, it is after bean base pours into cavity volume, preferably complete to bean base to the mould pressurizing equipped with bean base
Load in cavity volume.
Then forming processes are carried out to bean base, in the present embodiment, it is contemplated that simplify production stage, it is convenient to operate, preferably
Ground, makes bean base molding by the way of freezing.The temperature of freezing is not particularly limited, and in order to accelerate the speed of bean base molding, carries
The effect of high molding, preferably -5～-10 DEG C, the time of freezing is not particularly limited, in order to obtain higher ratio of briquetting, preferably
For 25～28 hours, inventor combined experience according to the creative work of oneself, obtained preferred temperature value and time point
Wei -8 DEG C and 26 hours.
Just pretreatment dried tofu has been obtained after bean base freeze forming.In view of need to carry out pretreatment dried tofu further plus
Work, needs to carry out the demoulding to pretreatment dried tofu.
It should be noted that in the present embodiment, because being preferably provided with one layer of nilas in the cavity volume of mould in advance, because
This, during demoulding, only need to be heated up to nilas thawing, just can be easily popped out pretreatment dried tofu to mould.
After the pretreatment dried tofu demoulding, in order that dried tofu flavour more enriches, it is preferable that carry out vexed halogen to pretreatment dried tofu,
Vexed halogen is conducive to the taste of dried tofu itself to distribute from inside to outside, and pot-stewed fowl is immersed by inside export-oriented dried tofu, so that the wind of dried tofu
Taste penetrates into layer by layer, and mouthfeel is more preferably full.
After vexed halogen is carried out to pretreatment dried tofu, in order to increase the chewy texture of dried tofu, need to carry out dehydration process to dried tofu.Pass
In system method, the dried tofu after processing stew in soy sauce by the way of drying dehydration more to improve the chewy texture of dried tofu, but is typically dried
When temperature it is higher, easily cause the loss of dried tofu nutrient substance, and cause the rapid dehydration of dried tofu and cause mouthfeel not good.
In order to the mouthfeel for ensureing dried tofu is not damaged, the mode in the present embodiment preferably by cold treatment makes pretreatment bean
Dry dehydration.
It should be noted that more dry as traditional dried tofu dehydration is latter, chewing can be relatively time-consuming hard, and destroys product
The enjoyment tasted, in the present embodiment, in order that dried tofu eats neither a slip of tongue sense, and does not lose chewy, it is preferable that limit cold place
The ratio of the water content of the pretreatment dried tofu before and after reason is 10/7～10/8.
In order to reach the effect, in the present embodiment, preferably but not limited to following cold treatment mode：
By pretreatment dried tofu temperature be -5～0 DEG C, pressure is less than cold treatment 2.5 in the environment of 1 normal atmosphere
～3h；Or by pretreatment dried tofu temperature be -18 DEG C～-5 DEG C, carry out 1.5～2h of freezing.
This kind of cold treatment mode relative to tradition drying dehydration mode for, as dehydration process is at a lower temperature
Carry out, therefore restrained effectively heat-sensitive substance generation biology, chemically or physically change, the consumption of reduction heat, and preferably
Save active substance in raw material, it is ensured that nutrient substance will not be lost in and maintain the color and luster of raw material, so as to ensureing
The profile and local flavor of pretreatment dried tofu is unaffected.The setting of cold treatment time the dehydration of pretreatment dried tofu can be avoided excessive or
Caused by dehydration is not enough, mouthfeel is not good.
A kind of soybean protein dried tofu, the preparation method of the soybean protein dried tofu for mainly being provided by the present embodiment are prepared.
The soybean protein dried tofu changes the single shape of tradition because of the preparation method provided using the present embodiment, including various
Shape, improve the selectivity and interest of eater.
With reference to embodiments the feature and performance of the present invention are described in further detail.
Embodiment 1
The soybean protein dried tofu that the present embodiment is provided is made up of raw material, is counted by weight, and raw material includes：30 parts of water, greatly
4 parts of soybean protein powder, 3 parts of salad oil, five 40 parts of Oleum sesami, 1 part of tapioca, 0.7 part of white sugar, 0.1 part of I+G, and TG enzymes 0.08
Part.
The preparation method of the soybean protein dried tofu that the present embodiment is provided includes：
Each raw material is cut into mixing first and obtains pasty state bean base, then to the inwall for surrounding cavity volume of the mould for bean base molding
One layer of atomized water of upper sprinkling, cold preservation to atomized water form nilas in inwall, then bean base are poured in cavity volume, then to equipped with bean base
Mould pressurizing be entirely enclosed in cavity volume to bean base, bean base is carried out into freeze forming then, the temperature of freezing is -5～-10 DEG C,
Time is 25～28 hours, mould is carried out being heated to nilas thawing after molding, and the pretreatment dried tofu to being formed carries out the demoulding, takes off
Vexed halogen is carried out after mould to pretreatment dried tofu, after vexed halogen temperature be 0 DEG C, pressure is cold less than in the environment of 1 normal atmosphere
Processing 3h carries out dehydration, and the ratio of the water content of the pretreatment dried tofu before and after cold treatment is 10/8.
Finally the pretreatment dried tofu after dehydration is carried out sealing, packed, soybean protein dried tofu is obtained.
Embodiment 2
The soybean protein dried tofu that the present embodiment is provided is made up of raw material, is counted by weight, and raw material includes：30 parts of water, greatly
4 parts of soybean protein powder, 3 parts of salad oil, five 40 parts of Oleum sesami, 1 part of tapioca, 0.7 part of white sugar, 0.1 part of I+G, and TG enzymes 0.08
Part.
The preparation method of the soybean protein dried tofu that the present embodiment is provided includes：
Each raw material is cut into mixing first and obtains pasty state bean base, then to the inwall for surrounding cavity volume of the mould for bean base molding
One layer of atomized water of upper sprinkling, cold preservation to atomized water form nilas in inwall, then bean base are poured in cavity volume, then to equipped with bean base
Mould pressurizing be entirely enclosed in cavity volume to bean base, bean base is carried out into freeze forming then, the temperature of freezing is -8 DEG C, and the time is
26 hours, mould is carried out being heated to nilas thawing after molding, the pretreatment dried tofu to being formed carries out the demoulding, to pre- place after the demoulding
Reason dried tofu carry out vexed halogen, after vexed halogen temperature be -5 DEG C, pressure is to enter less than cold treatment 2.5h in the environment of 1 normal atmosphere
Row dehydration, the ratio of the water content of the pretreatment dried tofu before and after cold treatment is 10/7.
Finally the pretreatment dried tofu after dehydration is carried out sealing, packed, soybean protein dried tofu is obtained.
Embodiment 3
The soybean protein dried tofu that the present embodiment is provided is made up of raw material, is counted by weight, and raw material includes：30 parts of water, greatly
4 parts of soybean protein powder, 3 parts of salad oil, five 40 parts of Oleum sesami, 1 part of tapioca, 0.7 part of white sugar, 0.1 part of I+G, and TG enzymes 0.08
Part.
The preparation method of the soybean protein dried tofu that the present embodiment is provided includes：
Each raw material is cut into mixing first and obtains pasty state bean base, then to the inwall for surrounding cavity volume of the mould for bean base molding
One layer of atomized water of upper sprinkling, cold preservation to atomized water form nilas in inwall, then bean base are poured in cavity volume, then to equipped with bean base
Mould pressurizing be entirely enclosed in cavity volume to bean base, bean base is carried out into freeze forming then, the temperature of freezing is -8 DEG C, and the time is
26 hours, mould is carried out being heated to nilas thawing after molding, the pretreatment dried tofu to being formed carries out the demoulding, to pre- place after the demoulding
Reason dried tofu carry out vexed halogen, after vexed halogen temperature be -3 DEG C, pressure is to enter less than cold treatment 2.8h in the environment of 1 normal atmosphere
Row dehydration, the ratio of the water content of the pretreatment dried tofu before and after cold treatment is 10/7.5.
Finally the pretreatment dried tofu after dehydration is carried out sealing, packed, soybean protein dried tofu is obtained.
Embodiment 4
The soybean protein dried tofu that the present embodiment is provided is made up of raw material, is counted by weight, and raw material includes：30 parts of water, greatly
4 parts of soybean protein powder, 3 parts of salad oil, five 40 parts of Oleum sesami, 1 part of tapioca, 0.7 part of white sugar, 0.1 part of I+G, and TG enzymes 0.08
Part.
The preparation method of the soybean protein dried tofu that the present embodiment is provided includes：
Each raw material is cut into mixing first and obtains pasty state bean base, then to the inwall for surrounding cavity volume of the mould for bean base molding
One layer of atomized water of upper sprinkling, cold preservation to atomized water form nilas in inwall, then bean base are poured in cavity volume, then to equipped with bean base
Mould pressurizing be entirely enclosed in cavity volume to bean base, bean base is carried out into freeze forming then, the temperature of freezing is -8 DEG C, and the time is
26 hours, mould is carried out being heated to nilas thawing after molding, the pretreatment dried tofu to being formed carries out the demoulding, to pre- place after the demoulding
Reason dried tofu carry out vexed halogen, after vexed halogen temperature be -18 DEG C, carry out freeze dehydration 1.5h, the pretreatment dried tofu before and after cold treatment
The ratio of water content is 10/7.4.
Finally the pretreatment dried tofu after dehydration is carried out sealing, packed, soybean protein dried tofu is obtained.
Embodiment 5
The soybean protein dried tofu that the present embodiment is provided is made up of raw material, is counted by weight, and raw material includes：30 parts of water, greatly
4 parts of soybean protein powder, 3 parts of salad oil, five 40 parts of Oleum sesami, 1 part of tapioca, 0.7 part of white sugar, 0.1 part of I+G, and TG enzymes 0.08
Part.
The preparation method of the soybean protein dried tofu that the present embodiment is provided includes：
Each raw material is cut into mixing first and obtains pasty state bean base, then to the inwall for surrounding cavity volume of the mould for bean base molding
One layer of atomized water of upper sprinkling, cold preservation to atomized water form nilas in inwall, then bean base are poured in cavity volume, then to equipped with bean base
Mould pressurizing be entirely enclosed in cavity volume to bean base, bean base is carried out into freeze forming then, the temperature of freezing is -8 DEG C, and the time is
26 hours, mould is carried out being heated to nilas thawing after molding, the pretreatment dried tofu to being formed carries out the demoulding, to pre- place after the demoulding
Reason dried tofu carry out vexed halogen, after vexed halogen temperature be -12 DEG C, carry out freeze dehydration 1.8h, the pretreatment dried tofu before and after cold treatment
The ratio of water content is 10/7.2.
Finally the pretreatment dried tofu after dehydration is carried out sealing, packed, soybean protein dried tofu is obtained.
Embodiment 6
The soybean protein dried tofu that the present embodiment is provided is made up of raw material, is counted by weight, and raw material includes：30 parts of water, greatly
4 parts of soybean protein powder, 3 parts of salad oil, five 40 parts of Oleum sesami, 1 part of tapioca, 0.7 part of white sugar, 0.1 part of I+G, and TG enzymes 0.08
Part.
The preparation method of the soybean protein dried tofu that the present embodiment is provided includes：
Each raw material is cut into mixing first and obtains pasty state bean base, then to the inwall for surrounding cavity volume of the mould for bean base molding
One layer of atomized water of upper sprinkling, cold preservation to atomized water form nilas in inwall, then bean base are poured in cavity volume, then to equipped with bean base
Mould pressurizing be entirely enclosed in cavity volume to bean base, bean base is carried out into freeze forming then, the temperature of freezing is -8 DEG C, and the time is
26 hours, mould is carried out being heated to nilas thawing after molding, the pretreatment dried tofu to being formed carries out the demoulding, to pre- place after the demoulding
Reason dried tofu carry out vexed halogen, after vexed halogen temperature be -5 DEG C, carry out freeze dehydration 2h, the pretreatment dried tofu before and after cold treatment it is aqueous
The ratio of amount is 10/7.6.
Finally the pretreatment dried tofu after dehydration is carried out sealing, packed, soybean protein dried tofu is obtained.
Reference examples 1
The soybean protein dried tofu that this reference examples is provided is made up of raw material, is counted by weight, and raw material includes：30 parts of water, greatly
4 parts of soybean protein powder, 3 parts of salad oil, five 40 parts of Oleum sesami, 1 part of tapioca, 0.7 part of white sugar, 0.1 part of I+G, and TG enzymes 0.08
Part.
The preparation method of the soybean protein dried tofu that this reference examples is provided includes：
Each raw material is cut into mixing first and obtains pasty state bean base, 0～5 DEG C of freezer cold preservation 2～24 will be entered after pasty state bean base sabot
After bar shaped or lamellar are cut into horizontal or vertical slicing machine after hour, then vexed halogen is carried out to pretreatment dried tofu, in temperature after vexed halogen
Spend for 0 DEG C, pressure is to carry out dehydration less than cold treatment 3h in the environment of 1 normal atmosphere, the pretreatment bean before and after cold treatment
The ratio of dry water content is 10/8.
Finally the pretreatment dried tofu after dehydration is carried out sealing, packed, soybean protein dried tofu is obtained.
Reference examples 2
The soybean protein dried tofu that this reference examples is provided is made up of raw material, is counted by weight, and raw material includes：30 parts of water, greatly
4 parts of soybean protein powder, 3 parts of salad oil, five 40 parts of Oleum sesami, 1 part of tapioca, 0.7 part of white sugar, 0.1 part of I+G, and TG enzymes 0.08
Part.
The preparation method of the soybean protein dried tofu that this reference examples is provided includes：
Each raw material is cut into mixing first and obtains pasty state bean base, 0～5 DEG C of freezer cold preservation 2～24 will be entered after pasty state bean base sabot
After bar shaped or lamellar are cut into horizontal or vertical slicing machine after hour, then vexed halogen is carried out to pretreatment dried tofu, in temperature after vexed halogen
Spend for 35～60min is dried at 80～90 DEG C, the ratio of the water content of the pretreatment dried tofu before and after cold treatment is 10/6.
Finally the pretreatment dried tofu after dehydration is carried out sealing, packed, soybean protein dried tofu is obtained.
Test example 1
Group is selected to take the soybean protein bean that 20 sensory evaluation persons for being trained are provided to matched group 1～2 and embodiment 1～5
Dry to carry out sensory evaluation, as shown in table 1, evaluation result is as shown in table 2 for standards of grading：
1 soybean protein dried tofu sensory evaluation scores standard of table
2 Analyses Methods for Sensory Evaluation Results of table
| Project | Quality | Color and luster | Molding | Mouthfeel | Total score |
| Embodiment 1 | 22 | 18 | 18 | 27 | 85 |
| Embodiment 2 | 23 | 19 | 19 | 28 | 89 |
| Embodiment 3 | 21 | 18 | 18 | 27 | 84 |
| Embodiment 4 | 20 | 17 | 17 | 28 | 82 |
| Embodiment 5 | 21 | 17 | 19 | 27 | 84 |
| Embodiment 6 | 22 | 18 | 18 | 28 | 86 |
| Matched group 1 | 20 | 17 | 11 | 22 | 70 |
| Matched group 2 | 16 | 10 | 10 | 15 | 51 |
As can be seen from Table 2, the soybean protein dried tofu of the embodiment of the present invention 1～6 is in quality, color and luster, molding and mouthfeel
The soybean protein dried tofu of the matched group 1～2 being superior to.Especially in molding and mouthfeel, the soybean protein bean of embodiment 1～6
Dry shape is more enriched and complete, has benefited from changing the mode of traditional molding, the soybean protein bean of embodiment 1～6
Dry mouthfeel more horn of plenty, has benefited from employing the dehydration mode of cold treatment, maintains local flavor and the nutrition of dried tofu.
Test example 2
Taste tasting test is carried out to the soybean protein dried tofu that above-described embodiment 2 and matched group 1 are provided.
100 people of investigation are randomly selected, men and women half and half.In this target of investication and study, the age accounts for 20% in under-18s, year
Age accounts for 20% for 18-30 year, the age accounts for 20% for 30-40 year, and the age accounts for 20% for 41-60 year, and the age is 61-80 year
Account for 20%.First, each target of investication and study first selects to need edible soybean protein dried tofu from embodiment 2 and reference examples 1.So
Afterwards, each target of investication and study is tasted to the respective soybean protein dried tofu chosen, and according to liking degree to soybean protein dried tofu
Make scoring to evaluate.Full marks are 10 points, show to like degree most strong, minimum to be divided into 0 point, and expression likes degree most weak.
Statistical result shows, in 100 people, has 82 people to have selected the soybean protein dried tofu of the offer of embodiment 2, and 18 people have selected
The soybean protein dried tofu that reference examples 1 are provided.The average of the soybean protein dried tofu that the embodiment of the present invention 2 is provided is 8.76 points,
The average of the soybean protein dried tofu that reference examples 1 are provided is 7.35 points.As can be seen here, it is popular not only to the offer of embodiment 2
The external form of soybean protein dried tofu more likes, the mouthfeel and taste acceptance level of the soybean protein dried tofu provided to embodiment 2
It is higher.
In sum, the soybean protein dried tofu of the embodiment of the present invention has abundant interesting external form because of which, full abundant
Mouthfeel and quite liked by masses, consumer is high to its acceptance level, wide market.Meanwhile, this soybean protein dried tofu
Processing method is simple, easy to operate, easily realizes industrialization.
Embodiments described above is a part of embodiment of the invention, rather than the embodiment of whole.The reality of the present invention
The detailed description for applying example is not intended to limit the scope of claimed invention, but is merely representative of the selected enforcement of the present invention
Example.Based on the embodiment in the present invention, what those of ordinary skill in the art were obtained under the premise of creative work is not made
Every other embodiment, belongs to the scope of protection of the invention.
Claims (10)
1. a kind of preparation method of soybean protein dried tofu, it is characterised in that including following preparation process：
Cut mixing and obtain pasty state bean base, the bean base is poured in the cavity volume for the mould of the bean base molding, by the bean base
Freeze forming is carried out, after obtaining pretreatment dried tofu, the demoulding.
2. the preparation method of soybean protein dried tofu according to claim 1, it is characterised in that the bean base is being poured into into institute
It is before stating cavity volume, first that one layer of nilas is formed on the inwall for surrounding the cavity volume of the mould, then the bean base is poured into, it is described
After bean base freeze forming, the nilas is heated up to mould and is melted, take out the pretreatment dried tofu.
3. the preparation method of soybean protein dried tofu according to claim 2, it is characterised in that the method for forming the nilas
Including：Atomized water is sprayed on the inwall for surrounding the cavity volume of the mould, cold preservation to the atomized water is in the inwall shape
Into the nilas.
4. the preparation method of soybean protein dried tofu according to claim 1, it is characterised in that the bean base is frozen into
Also include before type：It is entirely enclosed in the cavity volume to the mould pressurizing equipped with the bean base to the bean base.
5. the preparation method of soybean protein dried tofu according to claim 1, it is characterised in that the bean base freeze forming
Temperature is -5～-10 DEG C, and the time is 25～28 hours.
6. the preparation method of soybean protein dried tofu according to claim 1, it is characterised in that also include：To the pre- place
Reason dried tofu carries out vexed halogen, and carrying out cold treatment to the pretreatment dried tofu after vexed halogen makes its dehydration.
7. the preparation method of soybean protein dried tofu according to claim 6, it is characterised in that the pretreatment dried tofu is carried out
The ratio of the water content before and after the cold treatment is 10/7～10/8.
8. the preparation method of soybean protein dried tofu according to claim 7, it is characterised in that the cold treatment includes：Will
Pretreatment dried tofu is -5～0 DEG C in temperature, and pressure is less than 2.5～3h of cold treatment in the environment of 1 normal atmosphere.
9. the preparation method of soybean protein dried tofu according to claim 7, it is characterised in that the cold treatment includes：Will
Pretreatment dried tofu is -18 DEG C～-5 DEG C in temperature, carries out 1.5～2h of freezing.
10. the soybean protein dried tofu that a kind of preparation method of soybean protein dried tofu according to claim 1 is prepared.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN113826755A (en) * | 2021-09-24 | 2021-12-24 | 嘉善随缘食品有限公司 | Zero-fat vegetarian meat protein and preparation method thereof |
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Application publication date: 20170426 |