阅读说明：本技术 一种豆皮的生产加工方法 (Production and processing method of bean curd skin ) 是由 武焱阳 武曙阳 于 2020-11-30 设计创作，主要内容包括：本发明提供了一种豆皮的生产加工方法,包括以下步骤：第一步,豆浆的制备,将大豆打磨成糊状；第二步,过滤,采用滤布将糊状的豆浆过滤,去除豆渣得到生豆浆；第三步,恒温凝结,将生豆浆放置在加热装置至沸腾,豆浆沸腾后采用小伙加热,使豆浆的温度保持在50-75℃,每间隔10-20分钟用竹签挑起豆浆上的凝结层,即为豆皮；第四步,干燥,将竹签挑起的凝结层插在通风处,自然通风干燥,待干燥水分含量至10-20%,从竹签上撕下并折叠放置在存放盘中进行干燥即可。本方案生产出的豆皮,豆皮的双面都能保持光滑,薄厚均匀,色泽半透明状、美观,保证了豆皮的筋道,在使用过程中耐煮不易碎,在食用过程中顺滑,有效的提高了豆皮的口感。(The invention provides a production and processing method of bean curd skin, which comprises the following steps: firstly, preparing soybean milk, namely grinding soybeans into paste; step two, filtering, namely filtering the pasty soybean milk by adopting filter cloth, and removing bean dregs to obtain raw soybean milk; thirdly, coagulating at constant temperature, placing the raw soybean milk in a heating device until the raw soybean milk is boiled, heating the soybean milk by a small partner after the raw soybean milk is boiled, keeping the temperature of the soybean milk at 50-75 ℃, and picking up a coagulated layer on the soybean milk by a bamboo stick every 10-20 minutes to obtain soybean hulls; and fourthly, drying, namely inserting the condensation layer picked up by the bamboo sticks into a ventilated place, naturally ventilating and drying until the moisture content reaches 10-20%, tearing off the bamboo sticks, folding and placing the bamboo sticks in a storage tray for drying. The tofu skin produced by the scheme has the advantages that the two sides of the tofu skin can be kept smooth, the tofu skin is even in thickness and translucent and attractive in color, the toughness of the tofu skin is guaranteed, the tofu skin is boiling-resistant and not easy to break in the using process, the tofu skin is smooth in the eating process, and the taste of the tofu skin is effectively improved.)

1. The production and processing method of the bean curd skin is characterized by comprising the following steps:

firstly, preparing soybean milk, namely grinding soybeans into paste;

step two, filtering, namely filtering the pasty soybean milk by adopting filter cloth, and removing bean dregs to obtain raw soybean milk;

thirdly, coagulating at constant temperature, placing the raw soybean milk in a heating device until the raw soybean milk is boiled, heating the soybean milk by a small partner after the raw soybean milk is boiled, keeping the temperature of the soybean milk at 50-75 ℃, and picking up a coagulated layer on the soybean milk by a bamboo stick every 10-20 minutes to obtain soybean hulls;

and fourthly, drying, namely inserting the condensation layer picked up by the bamboo sticks into a ventilated place, naturally ventilating and drying until the moisture content reaches 10-20%, tearing off the bamboo sticks, folding and placing the bamboo sticks in a storage tray for drying.

2. The method for producing and processing soybean hulls according to claim 1, wherein: the soybeans are soaked before grinding the soymilk.

3. The method for producing and processing soybean hulls according to claim 2, wherein: the soaking of the soybeans comprises the steps of breaking the soybeans into two halves, removing the skins, and soaking the soybeans in clear water for at least 6-20 hours.

4. The method for producing and processing soybean hulls according to claim 1, wherein: the soybean grinding process adopts stone mill to grind pulp manually.

5. The method for producing and processing soybean hulls according to claim 1, wherein: the soybean milk after coagulating the skin of soybean milk is used for making bean curd.

6. The method for producing and processing soybean hulls according to claim 1, wherein: in the bean curd making process, the soybean milk is completely filled into a vat containing a coagulant.

7. The method for producing and processing soybean hulls according to claim 6, wherein: the coagulating agent is plaster of Paris.

Technical Field

The invention relates to a production technology of bean curd skin, in particular to a production processing method of bean curd skin.

Background

The bean curd skin is a traditional bean product in China, is prepared by taking beans as raw materials through multiple processes of soaking, grinding into slurry, filtering, forming a film, peeling off the skin, airing and the like, is commonly called as oil skin, dried beancurd sticks, bean curd skin, bean bamboo shoots and the like, and is rich in protein, amino acid, iron, calcium, molybdenum and other trace elements. The bean curd skin is neutral in nature and sweet in taste, has the effects of clearing heat and moistening lung, relieving cough and eliminating phlegm, nourishing stomach, detoxifying, suppressing sweating and the like, and is homologous in medicine and food. The traditional bean curd skin production process has the advantages of low yield, low soybean utilization rate, large output of bean dregs and other leftovers, easy fragmentation of the produced bean curd skin, and difficult guarantee of taste and flavor.

Patent No. CN110547337A discloses a method for producing non-fried baked bean curd skin, comprising the following steps: s1: screening soybeans; s2: cleaning soybeans, and soaking the soybeans in 1% of salt water with the volume 2-3 times that of the soybeans overnight at the temperature of 35-45 ℃; s3: washing soybeans with clear water for 1-2 times, adding clear water with the volume 6-8 times that of the soybeans, adding complex enzyme with the mass 0.1-0.5% of that of the dry soybeans, grinding the soybeans for 3-6 hours at 40-55 ℃, and filtering to remove residues; s4: adding locust bean gum accounting for 0.08-0.22% of the dry soybean in mass into the raw soybean milk, boiling and uncovering the film until the soybean milk is concentrated to 1/6 volumes; s5: drying at 80-85 ℃ until the water content is less than or equal to 55 percent, forming the bean curd skin, drying at 90-95 ℃ until the water content of the bean curd skin is less than or equal to 20 percent, cutting, and circularly baking at 85-90 ℃ for multiple times until the water content of the bean curd skin is less than or equal to 1 percent; s6: and (6) cooling and packaging. However, the tofu skin prepared by the method is poor in taste and flavor, is not boiling-resistant, is easy to break in the cooking process, and influences the taste.

Disclosure of Invention

The invention aims to overcome the defects in the prior art and provide a production and processing method of bean curd skin which is high in gluten, not easy to break, uniform in thickness and smooth in taste.

The technical scheme of the invention is as follows: a production processing method of bean curd skin comprises the following steps:

firstly, preparing soybean milk, namely grinding soybeans into paste;

step two, filtering, namely filtering the pasty soybean milk by adopting filter cloth, and removing bean dregs to obtain raw soybean milk;

thirdly, coagulating at constant temperature, placing the raw soybean milk in a heating device until the raw soybean milk is boiled, heating the soybean milk by a small partner after the raw soybean milk is boiled, keeping the temperature of the soybean milk at 50-75 ℃, and picking up a coagulated layer on the soybean milk by a bamboo stick every 10-20 minutes to obtain soybean hulls;

and fourthly, drying, namely inserting the condensation layer picked up by the bamboo sticks into a ventilated place, naturally ventilating and drying until the moisture content reaches 10-20%, tearing off the bamboo sticks, folding and placing the bamboo sticks in a storage tray for drying.

Further, the soybeans are soaked before grinding the soybean milk.

Further, the soaking of the soybeans comprises breaking the soybeans into two halves, removing the skins, and soaking the soybeans in clear water for at least 6 to 20 hours.

Further, the soybean grinding process adopts stone mill to grind the soybean into pulp manually.

Further, the soybean milk after coagulating the soybean hulls is used for making bean curd.

Further, in the bean curd making process, the soybean milk is completely filled into a vat containing a coagulant.

Further, the setting agent is plaster of paris.

The invention has the following characteristics: the tofu skin produced by the scheme has the advantages that the two sides of the tofu skin can be kept smooth, the tofu skin is even in thickness and translucent and attractive in color, the toughness of the tofu skin is guaranteed, the tofu skin is boiling-resistant and not easy to break in the using process, the tofu skin is smooth in the eating process, and the taste of the tofu skin is effectively improved.

The detailed structure of the present invention will be further described with reference to the accompanying drawings and the detailed description.

Drawings

FIG. 1 is a schematic view of the manufacturing process of the present invention.

Detailed Description

Example one

As shown in the attached drawings: a production processing method of bean curd skin comprises the following steps:

firstly, preparing soybean milk, namely grinding soybeans into paste; soaking soybean before grinding soybean milk, wherein the soaking of soybean comprises breaking soybean into two halves, removing epidermis, soaking in clear water for 18 hr, and keeping water temperature at 15-30 deg.C; the grinding process of the soybean adopts stone mill to grind the soybean milk artificially, so that the ground soybean milk is fine, the residue of bean dregs is reduced, and the soybean milk yield is improved.

And step two, filtering, namely filtering the pasty soybean milk by adopting filter cloth, and removing bean dregs to obtain the raw soybean milk.

Thirdly, coagulating at constant temperature, placing the raw soybean milk in a heating device until the raw soybean milk is boiled, heating the soybean milk by a small partner after the soybean milk is boiled, keeping the temperature of the soybean milk at 65 ℃, and picking up a coagulated layer on the soybean milk by using a bamboo stick every 15 minutes to obtain soybean hulls; the soybean milk after coagulating the skin of soybean milk is used for making bean curd. In the bean curd making process, the soybean milk is completely filled into a vat containing a coagulant, and the coagulant is calcined gypsum.

And fourthly, drying, namely inserting the condensation layer lifted by the bamboo sticks into a ventilation position, naturally ventilating and drying until the moisture content reaches 20%, tearing off the bamboo sticks, folding and placing the bamboo sticks in a storage tray for drying.

The tofu skin produced by the scheme has the advantages that the two sides of the tofu skin can be kept smooth, the tofu skin is even in thickness and translucent and attractive in color, the toughness of the tofu skin is guaranteed, the tofu skin is boiling-resistant and not easy to break in the using process, the tofu skin is smooth in the eating process, and the taste of the tofu skin is effectively improved.

Example two

As shown in the attached drawings: a production processing method of bean curd skin comprises the following steps:

firstly, preparing soybean milk, namely grinding soybeans into paste; the soybeans are soaked before grinding the soymilk. Soaking soybean comprises breaking soybean into two halves, removing epidermis, soaking in clear water for 10 hr, and maintaining the temperature at 20 deg.C; the grinding process of the soybeans adopts stone mill to grind the soybeans manually.

Secondly, filtering the pasty soybean milk by adopting filter cloth, removing bean dregs to obtain raw soybean milk, adding a proper amount of calcined gypsum powder into the raw soybean milk, and uniformly stirring, wherein the addition amount of the calcined gypsum powder is 5g per 10 jin of soybeans, so that the soybean hulls are rich in gluten in order to ensure the coagulation effect and the taste of the soybean hulls;

thirdly, coagulating at constant temperature, placing the raw soybean milk in a heating device until the raw soybean milk is boiled, heating the soybean milk by a small partner after the raw soybean milk is boiled, keeping the temperature of the soybean milk at 55 ℃, and picking up a coagulated layer on the soybean milk by using a bamboo stick every 18 minutes to obtain soybean hulls; the soybean milk after coagulating the skin of soybean milk is used for making bean curd. In the bean curd making process, the soybean milk is completely filled into a vat containing a coagulant, and the coagulant is calcined gypsum.

And fourthly, drying, namely inserting the condensation layer lifted by the bamboo sticks into a ventilation position, naturally ventilating and drying until the moisture content reaches 15%, tearing off the bamboo sticks, folding and placing the bamboo sticks in a storage tray for drying.

The tofu skin produced by the scheme has the advantages that the two sides of the tofu skin can be kept smooth, the tofu skin is even in thickness and translucent and attractive in color, the toughness of the tofu skin is guaranteed, the tofu skin is boiling-resistant and not easy to break in the using process, the tofu skin is smooth in the eating process, and the taste of the tofu skin is effectively improved.

The above description is of the preferred embodiment of the present invention and the technical principles applied thereto, and it will be apparent to those skilled in the art that any changes and modifications based on the equivalent changes and simple substitutions of the technical solutions of the present invention are within the protection scope of the present invention without departing from the spirit and scope of the present invention.