CN111084329A - Preparation method of edible bean curd skin tableware - Google Patents
Preparation method of edible bean curd skin tableware Download PDFInfo
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- CN111084329A CN111084329A CN202010008458.7A CN202010008458A CN111084329A CN 111084329 A CN111084329 A CN 111084329A CN 202010008458 A CN202010008458 A CN 202010008458A CN 111084329 A CN111084329 A CN 111084329A
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- bean curd
- skin
- tableware
- curd skin
- mould
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- 235000013527 bean curd Nutrition 0.000 title claims abstract description 137
- 238000002360 preparation method Methods 0.000 title claims abstract description 13
- 241000209094 Oryza Species 0.000 claims abstract description 68
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 68
- 235000009566 rice Nutrition 0.000 claims abstract description 68
- 238000010438 heat treatment Methods 0.000 claims abstract description 26
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims abstract description 24
- 244000046052 Phaseolus vulgaris Species 0.000 claims abstract description 24
- 238000005520 cutting process Methods 0.000 claims abstract description 20
- 238000001035 drying Methods 0.000 claims abstract description 20
- 235000013312 flour Nutrition 0.000 claims abstract description 18
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 16
- 238000003756 stirring Methods 0.000 claims abstract description 14
- 238000005303 weighing Methods 0.000 claims abstract description 14
- 229920002799 BoPET Polymers 0.000 claims abstract description 12
- 238000004140 cleaning Methods 0.000 claims abstract description 7
- 230000000249 desinfective effect Effects 0.000 claims abstract description 7
- 238000002791 soaking Methods 0.000 claims abstract description 7
- 230000001954 sterilising effect Effects 0.000 claims abstract description 7
- 150000002333 glycines Chemical class 0.000 claims description 6
- 238000000227 grinding Methods 0.000 claims description 6
- 238000007789 sealing Methods 0.000 claims description 6
- 238000003892 spreading Methods 0.000 claims description 6
- 238000000034 method Methods 0.000 claims description 5
- 238000007493 shaping process Methods 0.000 claims description 4
- 239000002994 raw material Substances 0.000 abstract description 5
- 239000002699 waste material Substances 0.000 abstract description 4
- 229920000139 polyethylene terephthalate Polymers 0.000 description 10
- 239000005020 polyethylene terephthalate Substances 0.000 description 10
- 238000010411 cooking Methods 0.000 description 6
- 239000000463 material Substances 0.000 description 5
- -1 polyethylene terephthalate Polymers 0.000 description 5
- 230000009286 beneficial effect Effects 0.000 description 4
- 230000002349 favourable effect Effects 0.000 description 3
- 239000000843 powder Substances 0.000 description 3
- 206010002482 Angiosclerosis Diseases 0.000 description 1
- 206010006895 Cachexia Diseases 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 206010006956 Calcium deficiency Diseases 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 208000035150 Hypercholesterolemia Diseases 0.000 description 1
- 208000031226 Hyperlipidaemia Diseases 0.000 description 1
- 208000002720 Malnutrition Diseases 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- 208000001132 Osteoporosis Diseases 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000014461 bone development Effects 0.000 description 1
- 230000008468 bone growth Effects 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 229920006238 degradable plastic Polymers 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 208000026500 emaciation Diseases 0.000 description 1
- 238000003912 environmental pollution Methods 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 230000001071 malnutrition Effects 0.000 description 1
- 235000000824 malnutrition Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 208000015380 nutritional deficiency disease Diseases 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
Classifications
-
- 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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
- A23L11/07—Soya beans, e.g. oil-extracted soya bean flakes
-
- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/10—Moulding
-
- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47G—HOUSEHOLD OR TABLE EQUIPMENT
- A47G19/00—Table service
- A47G19/02—Plates, dishes or the like
- A47G19/03—Plates, dishes or the like for using only once, e.g. made of paper
-
- 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
-
- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47G—HOUSEHOLD OR TABLE EQUIPMENT
- A47G2400/00—Details not otherwise provided for in A47G19/00-A47G23/16
- A47G2400/10—Articles made from a particular material
- A47G2400/105—Edible material
Landscapes
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Manufacturing & Machinery (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Table Devices Or Equipment (AREA)
Abstract
The invention discloses a preparation method of edible bean curd skin tableware, which comprises the following steps: weighing 1-3kg of dried bean curd skin, soaking in clear water, heating to 30-45 deg.C, and maintaining for 45-50 min; cleaning dried bean curd skin, fishing out and draining, and cutting the bean curd skin by using cutting equipment; weighing 0.3-0.5kg of glutinous rice to obtain glutinous rice flour, adding 0.5L of clear water, and stirring to obtain rice paste; pouring the crushed bean peel into the rice paste, uniformly stirring, and heating to 90-100 ℃; preparing a mould, covering a PET film on the surface of the mould, closing the mould, heating to 50-60 ℃, and keeping the temperature for 2-3 min; preparing individual bean curd skin tableware, putting the bean curd skin tableware into a drying chamber, adjusting the temperature to 50-60 ℃, and continuously drying for 4-7 h; and covering a waterproof film on the outer surface of the bean curd skin tableware, and sterilizing and disinfecting. According to the invention, the bean curd skin and the glutinous rice flour are used as raw materials, so that the overall strength of the disposable tableware is improved, meanwhile, resource waste is avoided, and the environment is protected.
Description
Technical Field
The invention relates to the technical field of tableware, in particular to a preparation method of edible bean curd skin tableware.
Background
Disposable foamed cutlery boxes are widely used in a wide range from the initial foamed type to the degradable type. The disposable cutlery boxes on the market today do not all meet the national standards, and a long-term use of an unqualified cutlery box can cause adverse effects on the body. Therefore, there is a continuous effort among the world researchers to find degradable and pollution-free green packaging raw materials. In the field of disposable tableware, four major categories, namely, degradable plastic tableware, paper tableware, plant fiber tableware and edible tableware, have been developed.
The bean curd skin is a byproduct of bean processing, and can prevent cardiovascular diseases and protect heart; the calcium-supplementing health-care food contains various mineral substances, supplements calcium, prevents osteoporosis caused by calcium deficiency, promotes bone development, is very beneficial to bone growth of children and old people, and is suitable for people with physical weakness, malnutrition, deficiency of both qi and blood and emaciation of the old; is suitable for patients with hyperlipidemia, hypercholesterolemia, obesity and angiosclerosis.
At present, disposable tableware in the market is widely applied, resource waste is easily caused, environmental pollution is caused, difficulty is brought to the treatment of the disposable tableware, the existing disposable tableware is poor in strength, deformation is easily caused in use, and the use experience is reduced. For this reason, a new technical solution needs to be designed for solution.
Disclosure of Invention
The invention aims to provide a preparation method of edible bean curd skin tableware, which uses bean curd skin and glutinous rice flour as raw materials, utilizes the high hardness of dried bean curd skin and the adhesion of dried glutinous rice paste to improve the overall strength of the disposable tableware, and both the bean curd skin and the glutinous rice flour are edible materials, and the PET film and the waterproof film which are removed from the surface of the bean curd skin tableware after being used can be eaten by cooking, thereby avoiding resource waste and being beneficial to protecting the environment.
In order to achieve the purpose, the invention provides the following technical scheme: a preparation method of edible bean curd skin tableware comprises the following steps:
step 1: weighing 1-3kg dried testa glycines, soaking in 5-8L clear water, heating to 30-45 deg.C, and maintaining for 45-50 min;
step 2: cleaning dried bean curd skin, fishing out and draining, cutting the bean curd skin by using a cutting device, and placing the bean curd skin at a ventilated position for accelerated drying for later use;
and step 3: weighing 0.3-0.5kg of glutinous rice, pouring into a grinding device to obtain glutinous rice flour, pouring the glutinous rice flour into a container, adding 0.5L of clear water, stirring uniformly to obtain rice paste, and keeping the temperature for later use;
and 4, step 4: pouring the crushed bean peel into the rice paste, uniformly stirring to ensure that the surface of the crushed bean peel occupies the rice paste, heating to 90-100 ℃, and sealing the container and preserving the heat for 3 min;
and 5: preparing a mould, covering a PET (polyethylene terephthalate) film on the surface of the mould, pouring the crushed bean curd skin mixed with rice paste into the mould, flatly spreading the bean curd skin on the surface of the mould, closing the mould to extrude and shape the bean curd skin, heating the mould to 50-60 ℃, keeping the temperature for 2-3min, pouring the crushed bean curd skin containing the rice paste into the mould again, heating and preserving the heat, and repeating the operation for 3-5 times;
step 6: taking the dried bean curd skin from the surface of the mold, cutting to obtain individual bean curd skin tableware, placing the bean curd skin tableware into a drying chamber, adjusting the temperature to 50-60 ℃, and continuously drying for 4-7 h;
and 7: taking out the dried bean curd skin tableware, covering a waterproof film on the outer surface of the bean curd skin tableware, and sterilizing and disinfecting the disposable bean curd skin tableware.
As an improvement of the technical scheme, the die comprises an upper die and a lower die, the upper die and the lower die are mutually buckled and connected, and the PET film covers the surface of the upper die.
As an improvement of the technical scheme, the surface of the upper die is provided with a disc-shaped or bowl-shaped bulge for shaping the tofu skin and making the tofu skin into a disc shape or a bowl shape.
As an improvement of the technical scheme, the surface of the lower die is provided with a disc-shaped or bowl-shaped groove corresponding to the upper die, so that the bean curd skin can be conveniently compacted and fixed by the upper die.
As an improvement of the technical scheme, the smashed bean curd skin containing the rice paste is poured into the mould for at least 3 times, and the mould is heated and insulated, so that the bean curd skin tableware has certain thickness, and the structural strength of the bean curd skin tableware is ensured.
Compared with the prior art, the invention has the following beneficial effects:
1. according to the invention, the bean skin and the glutinous rice flour are used as raw materials, the high hardness of the dried bean skin and the adhesion of the dried glutinous rice paste are utilized, the overall strength of the disposable tableware is improved, the bean skin and the glutinous rice flour are edible materials, and the PET film and the waterproof film which are removed from the surface of the bean skin tableware after use can be eaten by cooking, so that resource waste is avoided, and the environment is protected.
2. According to the invention, the PET film is covered on the inner surface of the bean curd skin tableware, so that the heat resistance and the water resistance of the inner surface of the bean curd skin tableware can be improved, and the whole water resistance of the bean curd skin tableware is improved by matching with the water-proof film covered on the outer surface of the bean curd skin tableware, so that the bean curd skin tableware is prevented from deforming or even being damaged after being wetted.
Detailed Description
A preparation method of edible bean curd skin tableware comprises the following steps:
step 1: weighing 1-3kg dried testa glycines, soaking in 5-8L clear water, heating to 30-45 deg.C, and maintaining for 45-50 min;
step 2: cleaning dried bean curd skin, fishing out and draining, cutting the bean curd skin by using a cutting device, and placing the bean curd skin at a ventilated position for accelerated drying for later use;
and step 3: weighing 0.3-0.5kg of glutinous rice, pouring into a grinding device to obtain glutinous rice flour, pouring the glutinous rice flour into a container, adding 0.5L of clear water, stirring uniformly to obtain rice paste, and keeping the temperature for later use;
and 4, step 4: pouring the crushed bean peel into the rice paste, uniformly stirring to ensure that the surface of the crushed bean peel occupies the rice paste, heating to 90-100 ℃, and sealing the container and preserving the heat for 3 min;
and 5: preparing a mould, covering a PET (polyethylene terephthalate) film on the surface of the mould, pouring the crushed bean curd skin mixed with rice paste into the mould, flatly spreading the bean curd skin on the surface of the mould, closing the mould to extrude and shape the bean curd skin, heating the mould to 50-60 ℃, keeping the temperature for 2-3min, pouring the crushed bean curd skin containing the rice paste into the mould again, heating and preserving the heat, and repeating the operation for 3-5 times;
step 6: taking the dried bean curd skin from the surface of the mold, cutting to obtain individual bean curd skin tableware, placing the bean curd skin tableware into a drying chamber, adjusting the temperature to 50-60 ℃, and continuously drying for 4-7 h;
and 7: taking out the dried bean curd skin tableware, covering a waterproof film on the outer surface of the bean curd skin tableware, and sterilizing and disinfecting the disposable bean curd skin tableware.
Further improved ground, the mould includes mould and bed die, go up mould and the mutual lock of bed die and be connected, the PET film covers on the surface of last mould, covers the PET film at the internal surface of skin of beancurd tableware and can improve skin of beancurd tableware's high temperature resistance and waterproof performance.
In a further improvement mode, the surface of the upper die is provided with a disc-shaped or bowl-shaped bulge for shaping the tofu skin, and the tofu skin is made into a disc-shaped or bowl-shaped, so that shaping of a specific shape is facilitated.
In a further improvement mode, the surface of the lower die is provided with a disc-shaped or bowl-shaped groove corresponding to the upper die, so that the bean curd skin can be conveniently compacted and fixed by the upper die, the connection tightness between the bean curd skins is improved, and the smoothness of the surface of the bean curd skin tableware is ensured.
In a specific improvement, the broken bean skin containing rice paste is poured into the mould for at least 3 times, and the mould is heated and insulated, so that the bean skin tableware has certain thickness, and the structural strength of the bean skin tableware is ensured.
Example one
The preparation method of the edible bean curd skin tableware comprises the following steps:
step 1: weighing 1-3kg dried testa glycines, soaking in 5-8L clear water, heating to 30-45 deg.C, and maintaining for 45-50 min;
step 2: cleaning dried bean curd skin, fishing out and draining, cutting the bean curd skin by using a cutting device, and placing the bean curd skin at a ventilated position for accelerated drying for later use;
and step 3: weighing 0.3-0.5kg of glutinous rice, pouring into a grinding device to obtain glutinous rice flour, pouring the glutinous rice flour into a container, adding 0.5L of clear water, stirring uniformly to obtain rice paste, and keeping the temperature for later use;
and 4, step 4: pouring the crushed bean peel into the rice paste, uniformly stirring to ensure that the surface of the crushed bean peel occupies the rice paste, heating to 90 ℃, and sealing the container and preserving heat for 3 min;
and 5: preparing a mould, covering a PET (polyethylene terephthalate) film on the surface of the mould, pouring the crushed bean curd skin mixed with rice paste into the mould, flatly spreading the bean curd skin on the surface of the mould, closing the mould to extrude and shape the bean curd skin, heating the mould to 50 ℃, keeping the temperature for 2min, pouring the crushed bean curd skin containing the rice paste into the mould again, heating and preserving the heat, and repeating the operation for 3 times;
step 6: taking the dried bean curd skin from the surface of the mold, cutting to obtain individual bean curd skin tableware, putting the bean curd skin tableware into a drying chamber, adjusting the temperature to 50 ℃, and continuously drying for 4 hours;
and 7: taking out the dried bean curd skin tableware, covering a waterproof film on the outer surface of the bean curd skin tableware, and sterilizing and disinfecting the disposable bean curd skin tableware.
Utilize the adhesion nature after the dry high rigidity of skin of beancurd and the glutinous rice paste are dry, improve the bulk strength of disposable tableware, and skin of beancurd and glutinous rice powder are edible material, get rid of the PET film and the waterproof film accessible cooking on skin of beancurd tableware surface after the use and eat, can not cause the wasting of resources, be favorable to protecting the environment.
Example 2
The preparation method of the edible bean curd skin tableware comprises the following steps:
step 1: weighing 1-3kg dried testa glycines, soaking in 5-8L clear water, heating to 30-45 deg.C, and maintaining for 45-50 min;
step 2: cleaning dried bean curd skin, fishing out and draining, cutting the bean curd skin by using a cutting device, and placing the bean curd skin at a ventilated position for accelerated drying for later use;
and step 3: weighing 0.3-0.5kg of glutinous rice, pouring into a grinding device to obtain glutinous rice flour, pouring the glutinous rice flour into a container, adding 0.5L of clear water, stirring uniformly to obtain rice paste, and keeping the temperature for later use;
and 4, step 4: pouring the crushed bean peel into the rice paste, uniformly stirring to ensure that the surface of the crushed bean peel occupies the rice paste, heating to 95 ℃, and sealing the container and preserving heat for 3 min;
and 5: preparing a mould, covering a PET (polyethylene terephthalate) film on the surface of the mould, pouring the crushed bean curd skin mixed with rice paste into the mould, flatly spreading the bean curd skin on the surface of the mould, closing the mould to extrude and shape the bean curd skin, heating the mould to 55 ℃, keeping the temperature for 2.5min, pouring the crushed bean curd skin containing the rice paste into the mould again, heating and preserving the heat, and repeating the operation for 4 times;
step 6: taking down the dried bean curd skin from the surface of the mold, cutting to obtain independent bean curd skin tableware, putting the bean curd skin tableware into a drying chamber, adjusting the temperature to 55 ℃, and continuously drying for 5.5 h;
and 7: taking out the dried bean curd skin tableware, covering a waterproof film on the outer surface of the bean curd skin tableware, and sterilizing and disinfecting the disposable bean curd skin tableware.
Utilize the adhesion nature after the dry high rigidity of skin of beancurd and the glutinous rice paste are dry, improve the bulk strength of disposable tableware, and skin of beancurd and glutinous rice powder are edible material, get rid of the PET film and the waterproof film accessible cooking on skin of beancurd tableware surface after the use and eat, can not cause the wasting of resources, be favorable to protecting the environment.
EXAMPLE III
The preparation method of the edible bean curd skin tableware comprises the following steps:
step 1: weighing 1-3kg dried testa glycines, soaking in 5-8L clear water, heating to 30-45 deg.C, and maintaining for 45-50 min;
step 2: cleaning dried bean curd skin, fishing out and draining, cutting the bean curd skin by using a cutting device, and placing the bean curd skin at a ventilated position for accelerated drying for later use;
and step 3: weighing 0.3-0.5kg of glutinous rice, pouring into a grinding device to obtain glutinous rice flour, pouring the glutinous rice flour into a container, adding 0.5L of clear water, stirring uniformly to obtain rice paste, and keeping the temperature for later use;
and 4, step 4: pouring the crushed bean peel into the rice paste, uniformly stirring to ensure that the surface of the crushed bean peel occupies the rice paste, heating to 100 ℃, and sealing the container and preserving the heat for 3 min;
and 5: preparing a mould, covering a PET (polyethylene terephthalate) film on the surface of the mould, pouring the crushed bean curd skin mixed with rice paste into the mould, flatly spreading the bean curd skin on the surface of the mould, closing the mould to extrude and shape the bean curd skin, heating the mould to 60 ℃, keeping the temperature for 3min, pouring the crushed bean curd skin containing the rice paste into the mould again, heating and preserving the heat, and repeating the operation for 5 times;
step 6: taking the dried bean curd skin from the surface of the mold, cutting to obtain individual bean curd skin tableware, putting the bean curd skin tableware into a drying chamber, adjusting the temperature to 60 ℃, and continuously drying for 7 hours;
and 7: taking out the dried bean curd skin tableware, covering a waterproof film on the outer surface of the bean curd skin tableware, and sterilizing and disinfecting the disposable bean curd skin tableware.
Utilize the adhesion nature after the dry high rigidity of skin of beancurd and the glutinous rice paste are dry, improve the bulk strength of disposable tableware, and skin of beancurd and glutinous rice powder are edible material, get rid of the PET film and the waterproof film accessible cooking on skin of beancurd tableware surface after the use and eat, can not cause the wasting of resources, be favorable to protecting the environment.
The hardness of the pieces of tofu skin tableware obtained in each of the above examples was measured (influence of temperature on hardness in different processes), and the detailed results are shown in the following table.
In addition, as can be seen from the above comparison and contents, the special preparation process and edible raw materials adopted by the invention utilize the high hardness of dried bean curd skin and the adhesion of dried glutinous rice paste to improve the overall strength of the disposable tableware, and the disposable tableware can be eaten by cooking after use without wasting resources, thereby being beneficial to protecting the environment.
While there have been shown and described what are at present considered the fundamental principles and essential features of the invention and its advantages, it will be apparent to those skilled in the art that the invention is not limited to the details of the foregoing exemplary embodiments, but is capable of other specific forms without departing from the spirit or essential characteristics thereof. The present embodiments are therefore to be considered in all respects as illustrative and not restrictive, the scope of the invention being indicated by the appended claims rather than by the foregoing description, and all changes which come within the meaning and range of equivalency of the claims are therefore intended to be embraced therein.
Furthermore, it should be understood that although the present description refers to embodiments, not every embodiment may contain only a single embodiment, and such description is for clarity only, and those skilled in the art should integrate the description, and the embodiments may be combined as appropriate to form other embodiments understood by those skilled in the art.
Claims (5)
1. A preparation method of edible bean curd skin tableware is characterized in that: the preparation method of the edible bean curd skin tableware comprises the following steps:
step 1: weighing 1-3kg dried testa glycines, soaking in 5-8L clear water, heating to 30-45 deg.C, and maintaining for 45-50 min;
step 2: cleaning dried bean curd skin, fishing out and draining, cutting the bean curd skin by using a cutting device, and placing the bean curd skin at a ventilated position for accelerated drying for later use;
and step 3: weighing 0.3-0.5kg of glutinous rice, pouring into a grinding device to obtain glutinous rice flour, pouring the glutinous rice flour into a container, adding 0.5L of clear water, stirring uniformly to obtain rice paste, and keeping the temperature for later use;
and 4, step 4: pouring the crushed bean peel into the rice paste, uniformly stirring to ensure that the surface of the crushed bean peel occupies the rice paste, heating to 90-100 ℃, and sealing the container and preserving the heat for 3 min;
and 5: preparing a mould, covering a PET film on the surface of the mould, pouring the crushed bean curd skin mixed with rice paste into the mould, flatly spreading the bean curd skin on the surface of the mould, closing the mould to extrude and shape the bean curd skin, heating the mould to 50-60 ℃, and keeping the temperature for 2-3 min;
step 6: taking the dried bean curd skin from the surface of the mold, cutting to obtain individual bean curd skin tableware, placing the bean curd skin tableware into a drying chamber, adjusting the temperature to 50-60 ℃, and continuously drying for 4-7 h;
and 7: taking out the dried bean curd skin tableware, covering a waterproof film on the outer surface of the bean curd skin tableware, and sterilizing and disinfecting the disposable bean curd skin tableware.
2. The method of claim 1 for preparing an edible tofu skin dish comprising: the mould comprises an upper mould and a lower mould, wherein the upper mould and the lower mould are mutually buckled and connected, and the PET film covers the surface of the upper mould.
3. The method of claim 2 wherein the step of preparing an edible tofu skin dish comprises: the surface of the upper die is provided with a disc-shaped or bowl-shaped bulge for shaping the bean curd skin and making the bean curd skin into a disc shape or a bowl shape.
4. The method of claim 3 wherein the step of preparing an edible tofu skin dish comprises: the surface of the lower die is provided with a disc-shaped or bowl-shaped groove corresponding to the upper die, so that the bean curd skin can be conveniently compacted and fixed by the lower die and the upper die.
5. The method of claim 1 for preparing an edible tofu skin dish comprising: the broken bean skin containing the rice paste is poured into the mould for at least 3 times, and the mould is heated and insulated, so that the bean skin tableware has certain thickness, and the structural strength of the bean skin tableware is ensured.
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| CN202010008458.7A CN111084329A (en) | 2020-01-06 | 2020-01-06 | Preparation method of edible bean curd skin tableware |
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1718637A (en) * | 2005-08-10 | 2006-01-11 | 张洪涛 | Green environmental protection disposable dinner ware made of plant fiber and its preparation method |
| CN107494752A (en) * | 2017-08-28 | 2017-12-22 | 贵州省玉态康环保餐具有限公司 | A kind of edible tableware and preparation method thereof |
| CN108208094A (en) * | 2017-11-30 | 2018-06-29 | 众智汇（厦门）生物科技有限公司 | A kind of edible tableware and its manufacture craft |
| CN109624019A (en) * | 2019-01-17 | 2019-04-16 | 吕旭光 | A kind of disposable tableware and manufacture craft |
| CN110063453A (en) * | 2019-05-21 | 2019-07-30 | 袁兴飞 | A kind of edible tableware and its preparation process |
-
2020
- 2020-01-06 CN CN202010008458.7A patent/CN111084329A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1718637A (en) * | 2005-08-10 | 2006-01-11 | 张洪涛 | Green environmental protection disposable dinner ware made of plant fiber and its preparation method |
| CN107494752A (en) * | 2017-08-28 | 2017-12-22 | 贵州省玉态康环保餐具有限公司 | A kind of edible tableware and preparation method thereof |
| CN108208094A (en) * | 2017-11-30 | 2018-06-29 | 众智汇（厦门）生物科技有限公司 | A kind of edible tableware and its manufacture craft |
| CN109624019A (en) * | 2019-01-17 | 2019-04-16 | 吕旭光 | A kind of disposable tableware and manufacture craft |
| CN110063453A (en) * | 2019-05-21 | 2019-07-30 | 袁兴飞 | A kind of edible tableware and its preparation process |
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Application publication date: 20200501 |