CN1323609C

CN1323609C - Layered (sponge like) bean curd

Info

Publication number: CN1323609C
Application number: CNB2005100108394A
Authority: CN
Inventors: 贾其政
Original assignee: Individual
Current assignee: Individual
Priority date: 2005-06-04
Filing date: 2005-06-04
Publication date: 2007-07-04
Anticipated expiration: 2025-06-04
Also published as: CN1718091A

Abstract

The present invention relates to a spongy soybean curd with multiple layers and a making method thereof. The spongy soybean curd with multiple layers is made by a method that a fresh soybean curd block is refrigerated at low temperature so as to make water in the soybean curd block crystallize, vacuum pumping is carried out in a freezing state or after the soybean curd block is defrozen, and after frozen water or liquid water is vaporized and separated from the soybean curd block, holes and overlapped layers are formed on the soybean curd block. The refrigeration temperature is from 35 DEG C below zero to 32 DEG C below zero, the refrigeration time is from 12 to 30 hours, the vacuum degree is less than or equal to 1 KPa, and the fresh soybean curd is soaked in 3 to 5 % of soda water and a right amount of salt for 1 to 2 hours for removing soybean smell before the fresh soybean curd is refrigerated. The present invention is characterized in that the soybean curd has a plurality of holes, layers are naturally formed on the soybean curd, the soybean curd has a soft mouth feel, seasonings are added to the soybean curd for enhancing the taste of the soybean curd, juice contained in the soybean curd is strong and nutrition is not lost. The soybean curd is easy to preserve and transport, no additive or preservative is added, and the soybean curd is a green food.

Description

Thousand layers of (spongy) bean curd

Technical field the invention belongs to a kind of thousand layers of (spongy) bean curd and its preparation method.

The bean curd that background technology people often eat is various to be had, such as soft beancurd, piece bean curd, bean curd with odor, dried bean curd, the thousand sheets skin of soya-bean milk etc.The fresh bean curd of often eating in the daily life has fine and close quality through suitable press filtration, contains large quantity of moisture, can be as soft beancurd automatic filtrate come, be suitable for that ice is mixed, boiling or stir-fry and eat.Though nutritious, machine-made eating method allows the people feel to get fed up unavoidably.Allowing people feel dull is its fine and close quality, does not have the mouthfeel of the soft thick flavor that relaxes.Along with the raising of people's living standard, the requirement of bean curd kind with unique quality is also being increased.

Summary of the invention the objective of the invention is to propose a kind of spongy bean curd and preparation method that has AUTOMATIC ZONING, cellular porosity is arranged, and bean curd has soft anti-the chewing of relaxing, and inhales the dense quality of juice flavor, overcomes the deficiency of existing new fresh bean curd with this.

This thousand layers of spongy bean curd that the present invention proposes, it is characterized in that it is with fresh bean curd cryogenic freezing, make moisture crystallization in the bean curd, vacuumize under the frozen state or after thawing, make the vaporization of ice shape moisture or aqueous moisture break away from the bean curd that forms hole and lamination behind the thumbnail.

The preparation method of thousand layers of spongy bean curd is characterized in that it contains to have the following steps:

(1) block fresh bean curd is put into refrigerator, be refrigerated to the ice shape in-35--32 ℃;

(2) thumbnail that will ice shape under freezing state, vacuumize dehydration or thaw after vacuumize dehydration.

(3) packing.

Cooling time is 12-30 hour.

Vacuum is that absolute pressure is more than or equal to 1KPa.

Add an amount of salt with the soda water of 0.3-0.5 ‰ earlier before new fresh bean curd goes into to freeze and soak 1-2 hour with the removal beany flavor.

Thumbnail after earlier freezing is then used as above, and soda water soaks half an hour.

This thousand layers of spongy bean curd that the present invention proposes are to freeze under the cryogenic conditions that does not lose any nutritional labeling, smoking excessive moisture forms, moisture in the fresh thumbnail forms many uniform crystal particles ground and is scattered in the thumbnail after freezing, after the water volatilization that makes these crystallizations with the method that vacuumizes, these crystal grain takes up space and has just formed the hole of approximate honeycomb hole, sensuously as sponge, and can natural layering.No matter this mushy bean curd is cold and dressed with sauce or fries and boil, condiment, and soup juice can both be tasty fast, is full of juice, thereby the soft flavor that relaxes is dense, excellent taste.Control vacuum and time can be controlled the moisture in the thumbnail, need eat fresher soft bean curd, and vacuum should not be too high, and the time is unsuitable oversize.Eat if desired harder or need drain the moisture long preservation, vacuum is higher, the time is longer.The bean curd that obtains after vacuumizing can adopt vacuum to sterilize immediately and pack and carry out the accumulating sale.

Need to prove, vacuumize the bean curd of dehydration after thawing,, destroy the pore structure that had formed already, thereby shape and mouthfeel are less better than what vacuumize under the frozen state owing to when taking moisture away, also can drive bean curd, but still good than the common beancurd piece.

The present invention is sterilization naturally under cryogenic conditions, and vacuum packaging does not need to use any sterilization or additive such as anticorrosion, is nontoxic pollution-free food.

On basis of the present invention, add the condiment or the food coloring of different-style, can develop multiple series of products.As thousand layers of white, Huang, halogen, spices, spicy etc.

The specific embodiment

The soft beancurd that example one will be put rises with common dynamics and suitable press filtration of time with the burden bag, squeeze out redundant moisture, be divided into the block new fresh bean curd of square 10cm, thick 5-8cm after the shaping, put into three containers such as stainless steel, be respectively charged into three refrigerators, respectively freezing difference freezing 12,24 and 30 hours continuously under-32 ℃ ,-34 ℃ and-35 ℃ of cryogenic conditions.Put into the jetting type evacuator after being frozen into lump, keeping vacuum is that absolute pressure is 1KPa, is pumped to suitable ending, and can get thousand layers spongy wet bean curd, the existing food of can going on the market.Suction always goes down to become thousand layers spongy dried bean curd, carries out vacuum packaging immediately and generally can protect 2-3 and never degenerate.Open the package when edible and put into water and soak that can be recovered to wet bean curd approximately half an hour edible.The fresh thumbnail of this example in advance with aforementioned Su Da water logging bubble after 1-2 hour, vacuumized and becomes to wet thousand layers of bean curd of shape before putting into refrigerator, can accomplish not have beany flavor, and the taste that meets most of people is accustomed to.

Thumbnail after example two will freeze by last method thaws in advance, with above-mentioned evacuator suction 4-5 minute, can obtain the wet bean curd of thousand layers of sponge after the deliquescing.Thousand layers of wet bean curd setting that obtain like this are weaker than precedent, and it is mashed to loose easily, but mouthfeel is identical.

When not doing the beany flavor processing before thumbnail freezes in this example, the back that thaws gets final product with above-mentioned Su Da water logging bubble half an hour.

Claims

1, a kind of thousand layers of spongy bean curd, it is characterized in that it is with fresh bean curd cryogenic freezing, make moisture crystallization in the bean curd, vacuumize under the frozen state or after thawing, make the vaporization of ice shape moisture or aqueous moisture break away from the bean curd that forms hole and lamination behind the thumbnail, described cryogenic temperature is-35--32 ℃, and cooling time 12-30 hour.

2, the preparation method of a kind of thousand layers of spongy bean curd is characterized in that it comprises the steps:

(1) block fresh bean curd is put into refrigerator, be refrigerated to the ice shape in-35--32 ℃, cooling time is 12-30 hour;

(2) thumbnail that will ice shape under freezing state, vacuumize dehydration or thaw after vacuumize dehydration, vacuum is that absolute pressure is more than or equal to 1KPa;

(3) packing.

3, the preparation method of according to claim 2 thousand layers of spongy bean curd is characterized in that earlier adding an amount of salt with the soda water of 0.3-0.5 ‰ before new fresh bean curd goes into to freeze soaks 1-2 hour with the removal beany flavor.

4, the preparation method of according to claim 2 thousand layers of spongy bean curd is characterized in that the thumbnail after earlier freezing soaks half an hour with 0.3-0.5 ‰ soda water.