CN110521789B - Preparation method and eating method of instant dried tofu shreds - Google Patents
Preparation method and eating method of instant dried tofu shreds Download PDFInfo
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Classifications
-
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
The invention provides a preparation method of instant dried tofu shreds, which comprises the following steps: step 1: soaking, namely soaking the bean curd sheets in a sodium bicarbonate aqueous solution; step 2: drying in the air, drying the bean curd sheets in the shade, and shredding; and step 3: drying, namely putting the shredded bean curd into an oven, and maintaining the temperature at 40-60 ℃ for 30-40 min; then heating to 70-80 deg.C, and maintaining for 70-80 min; the temperature is raised to 110-130 ℃ for the second time, and the temperature is maintained for 60-75 min; the third temperature is raised to 150 ℃ and 160 ℃, and the temperature is maintained for 100 ℃ and 140 min; then the heating function is closed; and 4, step 4: oil return: blowing the bean curd strips which are just heated in the step 3 at the blowing temperature of the fan of 20-30 ℃; and 5: packaging to obtain the finished product. The eating method of the instant dried tofu shreds prepared by the invention is the same as that of instant noodles; when the bean curd is eaten, the taste of the bean curd is the same as that of a fresh bean curd shred product, and no food additive is added, so that the food safety is ensured.
Description
Technical Field
The invention belongs to the technical field of food, and particularly belongs to a preparation method and an eating method of instant dried tofu shreds.
Background
The pace of life is accelerated, and more people choose instant food which encompasses various fields of snacks, non-staple foods and staple foods. According to the food types and the dietary habits of Chinese people, the food types can be divided into the following three types:
(1) And fast food: instant food including staple food and non-staple food, such as Chinese snack, Madanlao, Kendeji, pizza, etc.
(2) And the instant food: refers to a food product that is partially or completely cooked, edible with little or no treatment prior to consumption. Such as instant rice, instant noodles, frozen dumplings, canned food, etc.
(3) And leisure food: often referred to as snack-type fast food in the traditional sense. Such as puffed food and nut food.
The instant food keeps a large amount of nutrition while keeping the color, the texture and the taste of the food, so the instant food has a very large market space. In the instant food, the instant food which is both nutritional and delicious is selected, and the health condition of an instant eater is concerned; in the existing instant food, the instant food made of bean products is less. The nutrition of the bean product is mainly reflected in the rich protein content and is an important component of balanced diet, and the protein content of the soybean is not reduced, and the digestion and absorption rate is improved. The bean product contains human essential amino acids similar to animal protein, and also contains minerals such as calcium, phosphorus, and ferrum, and vitamin B l、B2And cellulose.
The pressed bean curd skin (also called bean curd sheets and dried bean curd) in the bean product is similar to the dried bean curd, but is thin and slightly dried, and sometimes salt is added, so that the taste of the bean curd skin is different from that of the bean curd.
Chinese patent document CN108782777A discloses a composition for preparing instant skin of soya-bean milk and a method for preparing the same, wherein the prepared composition of instant skin of soya-bean milk comprises multiple food additives, which have certain influence on human body; for example, disodium dihydrogen pyrophosphate, monocalcium phosphate, etc., the amount of which is strictly controlled by international food standards; in the preparation method, the adopted softening mode is that the bean curd sheets dried by the fan are directly placed in water for soaking and then softened, but the oil seeps out from the bean curd sheets in the drying process of the fan, and the oil is attached to the surface of the bean curd sheets by directly soaking in the water for softening, so that the quality guarantee period of the product is shortened, and the taste is poor when the product is eaten.
Disclosure of Invention
The invention aims to provide a preparation method of instant dried tofu strips, so as to achieve the purposes of long-time storage of the dried tofu strips and good taste of the dried tofu strips on the basis of ensuring the nutritional ingredients in the dried tofu strips.
Meanwhile, the invention also provides an eating method of the instant dried tofu strips.
The preparation method of the instant dried tofu shreds is characterized by comprising the following steps:
step 1: soaking, in a heatable container, soaking bean curd skin in sodium bicarbonate water solution for 1.5-2 hr, maintaining water temperature at 40-50 deg.C, and turning over bean curd skin every 20 min;
and 2, step: air drying, taking out the skin of bean curd, drying in the shade, turning over the skin of bean curd every 25-30min, and shredding when the water content is 30-40% to obtain bean curd shred;
and 3, step 3: drying, namely putting the shredded bean curd in an oven, and maintaining the temperature at 40-60 ℃ for 30-40 min; then heating to 70-80 deg.C, and maintaining for 70-80 min; the temperature is raised to 110-130 ℃ for the second time and is maintained for 60-75 min; the third temperature is raised to 150 ℃ and 160 ℃, and the temperature is maintained for 100 ℃ and 140 min; then the heating function is closed;
and 4, step 4: oil return: and (3) blowing the bean curd strips which are just heated in the step (3) for 30-40min at the blowing temperature of the fan of 20-30 ℃.
And 5: the instant dried tofu slices prepared by the method are packaged into finished products, the moisture content of the instant dried tofu slices is 4-5%, and the shelf life of the instant dried tofu slices is 6-12 months.
Preferably, the preparation method of the bean curd skin comprises the following steps:
(1) Cleaning beans, and soaking the beans in a water weight ratio of 1:3, wherein the soaked beans swell or have no hard core when being pinched by hands;
(2) pulping: mixing the beans soaked in the step (1) with water according to the weight ratio of 1: 2, grinding.
(3) And (3) filtering: adding warm water into the ground soybean milk, stirring at 55-65 deg.C, pouring into a separator or a filter bag, removing residues, and filtering;
(4) boiling the soybean milk: pouring the filtered soybean milk into a soybean milk boiling barrel, boiling the soybean milk quickly, taking out the surface foam, and keeping the boiling time for 3-5min after boiling;
(5) curdling: turning off the fire of the cooked soybean milk, and cooling to 80 ℃; slowly adding the brine into the soybean milk, slowly stirring, and stopping adding the brine after the flocculent precipitate is separated from the water; keeping the temperature and standing for 20-30 min;
(6) molding: stirring the obtained slurry in the step (5); and adding the slurry into a mould with well spread filter cloth, and pressing and forming to obtain the bean curd skin.
Preferably, the addition amount of the bean curd skin, the water and the baking soda is as follows in parts by weight: 150-180:180-220:4-9.
Preferably, when the finished product is packaged in the step 5, bagged seasonings are put into the packaging bag.
Preferably, the seasonings comprise a sauce bag, a powder bag and a dry vegetable bag; the sauce packet has the flavor of beef paste braised in soy sauce, the flavor of hot and spicy sauce, the flavor of sour soup and the flavor of tomatoes; the powder bag comprises the following raw materials in parts by weight: 40-60 parts of edible salt, 3-8 parts of white granulated sugar, 15-25 parts of monosodium glutamate, 25-35 parts of chili powder, 15-20 parts of garlic powder, 10-15 parts of black pepper powder, 6-8 parts of chicken essence, 4-7 parts of starch, 10-15 parts of beef powder and 3-7 parts of yeast powder; the dried vegetable packet comprises the following raw materials in parts by weight: 30-35 parts of dehydrated carrot, 20-35 parts of dehydrated scallion leaves and 35-45 parts of dehydrated Korean vegetable.
Preferably, the taste of the beef paste braised in soy sauce comprises the following raw materials in parts by weight: 20-25 parts of soybean oil, 10-15 parts of refined beef tallow, 5-7 parts of edible salt, 7-10 parts of onion powder, 5-8 parts of ginger powder, 8-13 parts of garlic powder, 10-15 parts of thick broad-bean sauce, 12-17 parts of salt black bean, 5-8 parts of brewed soy sauce, 3-5 parts of monosodium glutamate, 2-4 parts of white granulated sugar, 2-4 parts of spices, 1-2 parts of yeast extract and 30-50 parts of beef extract;
the hot and spicy sauce is characterized by comprising the following raw materials in parts by weight: 25-30 parts of refined beef tallow, 20-23 parts of soybean oil, 7-10 parts of scallion powder, 10-15 parts of Pixian bean paste, 6-9 parts of brewed soy sauce, 30-40 parts of chili powder, 7-9 parts of tomato sauce, 2-3 parts of edible salt, 1-3 parts of monosodium glutamate, 2-4 parts of white granulated sugar, 2-5 parts of sesame, 1-3 parts of sesame oil, 3-5 parts of spices and 1-3 parts of yeast extract;
the sour soup flavor comprises the following raw materials in parts by weight: 7-10 parts of soybean oil, 10-15 parts of rapeseed oil, 20-25 parts of refined beef tallow, 7-10 parts of onion powder, 7-10 parts of ginger powder, 9-12 parts of garlic powder, 15-18 parts of hot pepper, 10-12 parts of chili sauce, 2-3 parts of edible salt, 1-2 parts of monosodium glutamate, 2-4 parts of white granulated sugar and 2-3 parts of chicken essence;
the tomato flavor comprises the following raw materials in parts by weight: 15-20 parts of soybean oil, 30-40 parts of tomato sauce, 3-5 parts of edible salt, 2-5 parts of white granulated sugar, 4-8 parts of syrup, 2-5 parts of monosodium glutamate, 4-8 parts of chicken essence, 25-35 parts of tomato powder and 4-9 parts of spices.
Preferably, the brine is a mixture of bittern and water in a weight ratio of 3: 1000.
The eating method of the instant dried tofu shreds comprises the following steps:
putting the dried tofu shreds into a container, and then pouring boiling water; covering a cover on the container, and eating after 3-5 min; the seasoning is added before the boiled water is poured, or after the boiled water is poured, or is added when the food is eaten.
Preferably, the eating method comprises the steps of putting the dried tofu strips into a pot, adding the seasonings, putting the dried tofu strips into the pot after the pot is opened, and eating after 1-2 min.
The invention has the beneficial effects that:
the instant dried tofu shreds prepared by the invention are convenient to carry, store and eat, and the eating method is the same as the eating method of instant noodles after soaking and boiling in the prior art; when the instant bean curd is eaten, the taste is the same as that of a fresh bean curd shred product, the nutritional ingredients in the bean curd skin can be kept, the market prospect is very large, and the variety of instant products is enriched. In the preparation method of the invention, no food additive is added, thus ensuring that the product is a healthy and safe food. In the technical steps in the application, the steps of airing, drying and oil returning are particularly important, and the quality and the taste of the product are related; by adopting the steps of airing, drying and oil returning, the taste and the nutrient content of the product are ensured, and the storage time of the product is prolonged.
The product of the invention is detected in Shandong Bayer detection corporation, and all meets the national standard. The detection project forming table is shown in Table 1 (report number: BE201902070257), and the judgment bases are GB 2760-:
Detailed Description
The technical solution of the present invention is further explained by the following examples.
Example 1
The preparation method of the instant dried tofu shreds is characterized by comprising the following steps:
step 1: soaking, namely soaking the bean curd sheets purchased in the market into a sodium bicarbonate aqueous solution for 1.5 to 2 hours in a heatable container, maintaining the water temperature at 40 to 50 ℃, and turning the bean curd sheets up and down once every 20 min; the bean curd sheets, water and baking soda are added in the following weight parts: 175:200:6.
Step 2: air drying, namely taking out the bean curd sheets, drying the bean curd sheets in the shade at the shade place, turning the bean curd sheets every 25-30min, and shredding when the water content is 30-40% to form bean curd shreds;
and step 3: drying, namely placing the bean curd strips in an oven, maintaining the temperature at 40-60 ℃ for 30-40min, and slowly overflowing moisture in the bean curd strips; then heating to 70-80 ℃, maintaining for 70-80min, and carrying out first quick drying; heating to 110-; the third temperature rise is carried out to 150 ℃ and 160 ℃, and the temperature is maintained for 120 min; then the heating function is closed; at the moment, soybean oil overflowing from the inside of the bean curd sticks to the surface of the bean curd stick;
And 4, step 4: oil return: blowing the bean curd strips which are just heated in the step 3 for 30-40min at the air temperature of a fan of 25 ℃ to ensure that the bean oil is returned to the interior of the bean curd strips so as to ensure the nutritional ingredients and the taste of the bean curd strips;
and 5: the instant dried tofu slices prepared by the method are packaged into finished products, the moisture content of the instant dried tofu slices is 4-5%, and the shelf life of the instant dried tofu slices is 6-12 months. Optionally placing bagged seasonings into the packaging bag;
the seasonings comprise a sauce bag, a powder bag and a dry vegetable bag; the raw materials are sold in the market, and the sauce packet has the flavor of beef braised in soy sauce, the flavor of hot and spicy sauce, the flavor of sour soup and the flavor of tomatoes; the powder bag comprises the following raw materials in parts by weight: 50 parts of edible salt, 4 parts of white granulated sugar, 20 parts of monosodium glutamate, 30 parts of chili powder, 18 parts of garlic powder, 12 parts of black pepper powder, 7 parts of chicken essence, 5 parts of starch, 12 parts of beef powder and 5 parts of yeast powder; the dried vegetable packet comprises the following raw materials in parts by weight: dehydrated carrot 32, dehydrated scallion leaves 25 and dehydrated Korean vegetable 40.
The braised beef sauce is characterized by comprising the following raw materials in parts by weight: 22 parts of soybean oil, 12 parts of refined beef tallow, 6 parts of edible salt, 8 parts of scallion powder, 6 parts of ginger powder, 10 parts of garlic powder, 12 parts of thick broad-bean sauce, 15 parts of salt black bean, 6 parts of brewed soy sauce, 4 parts of monosodium glutamate, 3 parts of white granulated sugar, 3 parts of spices, 1 part of yeast extract and 45 parts of beef extract;
The hot and spicy sauce is characterized by comprising the following raw materials in parts by weight: 28 parts of refined beef tallow, 23 parts of soybean oil, 8 parts of shallot powder, 12 parts of Pixian bean paste, 8 parts of brewed soy sauce, 35 parts of chilli powder, 8 parts of tomato sauce, 3 parts of edible salt, 2 parts of monosodium glutamate, 3 parts of white granulated sugar, 4 parts of sesame, 2 parts of sesame oil, 4 parts of spices and 2 parts of yeast extract;
the sour soup flavor comprises the following raw materials in parts by weight: 8 parts of soybean oil, 12 parts of rapeseed oil, 22 parts of refined beef tallow, 8 parts of scallion powder, 8 parts of ginger powder, 10 parts of garlic powder, 17 parts of hot pepper, 11 parts of hot pepper sauce, 3 parts of edible salt, 1 part of monosodium glutamate, 4 parts of white granulated sugar and 2 parts of chicken essence;
the tomato flavor comprises the following raw materials in parts by weight: 18 parts of soybean oil, 35 parts of tomato sauce, 4 parts of edible salt, 4 parts of white granulated sugar, 5 parts of sugar syrup, 3 parts of monosodium glutamate, 5 parts of chicken essence, 30 parts of tomato powder and 8 parts of spices.
Example 2
The preparation method of the instant dried tofu shreds is characterized by comprising the following steps:
the first step is as follows: preparing the bean curd skin:
(1) cleaning beans, soaking, wherein the weight ratio of bean water is 1: 3, the soaked beans are swelled or have no hard core when being pinched by hands;
(2) grinding: mixing the beans soaked in the step (1) with water according to the weight ratio of 1: 2, mixing and grinding.
(3) And (3) filtering: adding warm water into the ground soybean milk, stirring at the water temperature of 60 ℃, pouring into a separator or a filter bag, removing slag and filtering;
(4) boiling the soybean milk: pouring the filtered soybean milk into a soybean milk boiling barrel, boiling the soybean milk quickly, taking out the surface foam, and keeping the boiling time for 3-5min after boiling;
(5) curdling: turning off the fire of the cooked soybean milk, and cooling to 80 ℃; slowly adding the brine into the soybean milk, slowly stirring, and stopping adding the brine after the flocculent precipitate is separated from the water; keeping the temperature and standing for 20-30 min; the brine is bittern and water in a weight part ratio of 3: 1000;
(6) molding: stirring the obtained slurry in the step (5); and adding the slurry into a mould with well spread filter cloth, and pressing and forming to obtain the bean curd skin.
The second step is that: preparing the dried tofu strips:
step 1: soaking, namely soaking the bean curd skin prepared in the first step in a sodium bicarbonate aqueous solution for 1.5 to 2 hours in a heatable container, maintaining the water temperature at 40 to 50 ℃, and turning the bean curd skin up and down once every 20 min; the bean curd sheets, water and baking soda are added in the following weight parts: 150:220:7.
Step 2: air drying, namely taking out the bean curd sheets, drying the bean curd sheets in the shade, turning the bean curd sheets every 25-30 minutes, and shredding the bean curd sheets when the water content is 30-40% to form bean curd shreds;
And 3, step 3: drying, namely placing the shredded bean curd in a drying oven, maintaining the temperature at 40-60 ℃ for 30-40min, and slowly overflowing moisture in the shredded bean curd; then heating to 70-80 ℃, maintaining for 70-80min, and carrying out first quick drying; heating to 110-130 ℃ for the second time, maintaining for 60-75min, and performing the second quick drying; the temperature is raised to 150-160 ℃ for the third time and is maintained for 140 min; then the heating function is closed; at the moment, soybean oil overflowing from the inside of the bean curd sticks to the surface of the bean curd stick;
and 4, step 4: oil return: blowing the bean curd strips which are just heated in the step 3 for 30-40min at the air temperature of a fan of 30 ℃, so that the bean oil is returned to the interior of the bean curd strips to ensure the nutritional ingredients and the taste of the bean curd strips;
and 5: packaging to obtain the finished product, namely the instant dried tofu shreds prepared by the method, wherein the moisture content of the instant dried tofu is 4-5%, and the shelf life of the instant dried tofu is 6-7 months. Or optionally placing bagged seasonings into the packaging bag.
Example 3
Putting the instant dried tofu slices prepared in the embodiment 1 or 2 into a bowl, and then pouring boiling water; covering the bowl with a cover, and adding seasonings for 3-5min for eating. The taste is the same as that of fresh shredded bean curd.
Example 4
And (3) putting the dried tofu strips prepared in the embodiment 1 or 2 into a pot, adding seasonings, putting the dried tofu strips into the pot after the pot is opened, and taking the dried tofu strips after 1-2 min. The taste is the same as that of fresh shredded bean curd.
Claims (8)
1. The preparation method of the instant dried tofu shreds is characterized by comprising the following steps:
step 1: soaking, in a heatable container, soaking bean curd skin in sodium bicarbonate water solution for 1.5-2 hr, maintaining water temperature at 40-50 deg.C, and turning over bean curd skin every 20 min;
and 2, step: air drying, namely taking out the bean curd sheets, drying the bean curd sheets in the shade, turning the bean curd sheets once every 25-30min, and shredding when the water content is 30-40% to form bean curd shreds;
and 3, step 3: drying, namely putting the shredded bean curd into an oven, and maintaining the temperature at 40-60 ℃ for 30-40 min; then heating to 70-80 deg.C, and maintaining for 70-80 min; the temperature is raised to 110-130 ℃ for the second time, and the temperature is maintained for 60-75 min; the third temperature is raised to 150 ℃ and 160 ℃, and the temperature is maintained for 100 ℃ and 140 min; then the heating function is closed;
and 4, step 4: oil return: blowing the bean curd strips which are just heated in the step 3 for 30-40min at the blowing temperature of the fan of 20-30 ℃;
and 5: the instant dried tofu slices prepared by the method are packaged into finished products, the moisture content of the instant dried tofu slices is 4-5%, and the shelf life of the instant dried tofu slices is 6-12 months.
2. The method for preparing instant dried tofu according to claim 1, wherein the method for preparing the skin of fermented bean curd comprises:
(1) Cleaning beans, and soaking the beans in a water weight ratio of 1:3, wherein the soaked beans swell or have no hard core when being pinched by hands;
(2) pulping: mixing the beans soaked in the step (1) with water according to the weight ratio of 1: 2, grinding the mixture into thick liquid according to the proportion;
(3) and (3) filtering: adding warm water into the ground soybean milk, stirring at 55-65 deg.C, pouring into a separator or a filter bag, removing residues, and filtering;
(4) boiling the soybean milk: pouring the filtered soybean milk into a soybean milk boiling barrel, boiling the soybean milk quickly, taking out the surface foam, and keeping the boiling time for 3-5min after boiling;
(5) curdling: turning off the fire of the cooked soybean milk, and cooling to 80 ℃; slowly adding the brine into the soybean milk, slowly stirring, and stopping adding the brine after the flocculent precipitate is separated from the water; keeping the temperature and standing for 20-30 min;
(6) molding: stirring the obtained slurry in the step (5); and adding the slurry into a mould with well spread filter cloth, and pressing and forming to obtain the bean curd skin.
3. The preparation method of the instant dried tofu thread according to claim 1, wherein the added amount of the tofu skin, water and baking soda is in parts by weight: 150-180:180-220:4-9.
4. The method for preparing instant dried tofu according to claim 1, wherein in the step 5, seasoning is placed in a bag when the finished product is packed.
5. The method for preparing instant dried tofu according to claim 4, wherein the seasoning is divided into sauce pack, powder pack and dried vegetable pack; the sauce packet has the sauce flavor of beef braised in soy sauce, the hot and spicy sauce flavor, the sour soup flavor and the tomato flavor; the powder bag comprises the following raw materials in parts by weight: 40-60 parts of edible salt, 3-8 parts of white granulated sugar, 15-25 parts of monosodium glutamate, 25-35 parts of chili powder, 15-20 parts of garlic powder, 10-15 parts of black pepper powder, 6-8 parts of chicken essence, 4-7 parts of starch, 10-15 parts of beef powder and 3-7 parts of yeast powder; the dried vegetable packet comprises the following raw materials in parts by weight: 30-35 parts of dehydrated carrot, 20-35 parts of dehydrated scallion leaves and 35-45 parts of dehydrated Korean vegetable.
6. The preparation method of the instant dried tofu thread according to claim 2, wherein the brine is a mixture of bittern and water in a weight ratio of 3: 1000.
7. A method of eating the instant dried tofu thread according to claim 4, characterized by comprising the steps of: putting the dried tofu shreds into a container, and then pouring boiling water; covering the container with a cover for 3-5min, and eating; the seasoning is added before the boiled water is poured, or after the boiled water is poured, or is added when the food is eaten.
8. A method of eating the instant dried tofu thread according to claim 4, characterized by comprising the steps of: putting the dried tofu strips into a pot, adding seasonings, boiling, adding the dried tofu strips, and taking the dried tofu strips after 1-2 min.
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