CN1468551A - Bean curd skin for processing and manufacturing method thereof - Google Patents

Abstract

The invention relates to a manufacturing method of bean curd skin for processing, which is characterized in that the water content of the bean curd skin taken out from a bean curd skin tank is reduced to 45-55%, and then preserved under the condition of preventing moisture from escaping. The method of the invention can provide the smooth taste of fresh bean curd skin and bean curd skin suitable for mass production.

Description

Bean curd skin for processing and manufacturing method thereof

technical field

The present invention relates to a method for producing bean curd skin for processing, wherein the method is a method for producing bean curd skin that is rolled up or wrapped with bean curd skin to form processed products such as bean curd skin rolls or bean curd skin packs, The bean curd skin can also maintain the soft and smooth mouthfeel of fresh bean curd skin after being frozen and thawed, and can be easily rolled up.

Background technique

Tofu skin is a traditional soybean processed product in Kyoto, Nikko and other places in Japan. There are fresh tofu skin, semi-dried tofu skin and dried tofu skin.

There are two methods of eating tofu skin, the method of eating fresh tofu skin directly like sashimi, and the method of wrapping vegetables or fish in tofu skin and eating. In addition, the tofu skin can also be shredded and made into fried tofu for consumption. However, fresh bean curd skin is very soft and easy to break, so care needs to be taken when rolling it up. This operation can be implemented in restaurants and families, but it is not suitable for industrialized large-scale production.

Dried bean curd skin is made by drying fresh bean curd skin until the water contained is below 10%. Dried tofu skin is used in rice rolls etc. after soaking in water or hot water to restore its moisture. However, compared with fresh tofu skin, dried tofu skin will become hard and deteriorated, so although it is easy to roll up, it loses the soft texture of fresh tofu skin.

Semi-dried tofu skin has the quality between fresh tofu skin and dry tofu skin, and can be rolled directly or after being restored with water. Its rolling process is easier than that of fresh bean curd skin, but compared with fresh bean curd skin, the mouthfeel is hard and does not have the softness of fresh bean curd skin. The same softness as fresh tofu skin can be obtained by using hot water to restore moisture, but the method of restoring moisture with hot water is more complicated and requires an increase in temperature, so it is prone to bacteria, etc., and is not suitable for mass production. Generally speaking, when mass-producing processed products of tofu skin, soak the semi-dried tofu skin in water to restore moisture, then roll up or wrap the material, or use the semi-dry tofu skin to directly roll up the material, heat and steam until cooked. The processed bean curd skin products using these semi-dried bean curd skins can be mass-produced, but the quality of the bean curd skin itself is harder and lacks smooth mouthfeel than fresh bean curd skins.

For fresh tofu skin, different regions have different names. There are pickled tofu skins that form thin films with chopsticks and eat them directly, fresh tofu skins that scoop up thin tofu skins with sticks and dry them on the top of the tofu skin tank until the soy milk no longer drops, and raw tofu skins. Fish-style tofu skin. The moisture content of these tofu skins is above about 60%.

The semi-dried bean curd skin is the bean curd skin that is scooped up and dried directly in a drying room or the like to make it contain 20% to 40% of water.

Dried bean curd skin is the dry bean curd skin that is further dried to make its water content below 10% by semi-dried bean curd skin, and its preservation property is good.

Contents of the invention

The present invention relates to a method for producing bean curd skin for processing, which can provide a smooth texture of fresh bean curd skin and is suitable for mass production.

The present inventor has carefully studied and found that after the moisture content of the tofu skin taken out from the tofu skin tank is reduced to 45% to 55%, and then stored under the condition of preventing moisture from escaping, it is possible to produce fresh tofu skin that can be mass-produced. Frozen bean curd skin for processing, thereby completing the present invention.

The present invention relates to a manufacturing method of bean curd skin for processing, which is characterized in that the water content of the bean curd skin taken out from a bean curd skin tank is reduced to 45-55%, and then preserved under the condition of preventing moisture from escaping.

Specifically, the present invention also relates to the following items. Right now

The manufacturing method of the above-mentioned bean curd skin for processing, wherein the moisture content of the bean curd skin is 50% to 55%;

The manufacturing method of the above-mentioned bean curd skin for processing, wherein the moisture content of the bean curd skin is 51% to 54%;

The above-mentioned manufacturing method of bean curd skin for processing, wherein the preserved state is a refrigerated or frozen state;

In the method for producing the above-mentioned bean curd skin for processing, the method for preventing the moisture loss of the bean curd skin is a method of packaging the bean curd skin in a hermetic packaging material.

In addition, the present invention also relates to the bean curd skin for processing produced by any of the above methods.

Detailed ways

The present invention will be described in detail below.

The soya-bean milk used in the present invention can be any material that can make bean curd. Generally, the solid content concentration of the prepared soybean milk is 1-10%, preferably 5-6%. However, when it is necessary to increase the thickness of the tofu skin, the concentration of the solid content is adjusted to 10% or more. The temperature of soybean milk when producing tofu skin is close to the boiling point, preferably 90° C. or higher.

If the bean curd skin is made from thicker soymilk by a conventional method, the method of obtaining the bean curd skin is not particularly limited. For example, it can be heated in a bean curd skin tank to form a film of appropriate thickness, then fish out from the bean curd skin tank with iron skewers or sticks, and hang directly on the bean curd skin tank to air dry.

The present invention is characterized in that, after the moisture of the bean curd skin obtained by the above method is reduced to 45-55%, preferably 50-55%, more preferably 51-54%, most preferably 52-53%, the moisture is prevented from dispersing Save it. As a method of preventing moisture from escaping, packaging can be carried out with airtight packaging materials such as polyethylene bags, films made of polypropylene, polyethylene, or vinylidene chloride, plastic containers, and cloth moistened with water. And, these tofu skins are refrigerated or frozen as needed, and the frozen preserved product is used for processing after thawing. Commonly used methods can be used for refrigeration and freezing preservation. In addition, the refrigerating temperature is preferably 0 to 10°C, and the freezing temperature is preferably -18°C.

If the moisture content of the tofu skin is lower than 45%, the taste will be hard and not smooth compared with fresh tofu skin. If the moisture is higher than 55%, there will be too much moisture during refrigerated storage, and the preservation performance will deteriorate, and the bean curd skin itself will be soft and easy to crack, so its processing performance will also deteriorate. In addition, if the water content is higher than 55% and stored frozen, freeze denaturation will easily occur and the quality will deteriorate.

The bean curd skin for processing obtained by the above method has the same rolling processing performance as the semi-yu bean curd skin, and has the same smooth mouthfeel as the fresh bean curd skin. In addition, because the tofu skin for processing is preserved under freezing conditions, its preservation performance is good, and when it is thawed before rolling up, it has the same processing performance as semi-dried tofu skin, and has the same smoothness as fresh tofu skin Taste.

The rolling step is to wrap vegetables, meat, shrimp and other materials with tofu skin for processing into spring rolls, dumplings, and siu mai, and then steam or deep-fry them. Therefore, they can be frozen as needed. For example, after mixing shrimp with salt and seasoning until sticky, add eggs to make a semi-finished product. The semi-finished product is rolled into spring rolls with bean curd skin for processing, and can be made into deep-fried shrimp bean curd skin spring rolls. Alternatively, wrap the semi-finished shrimp with bean curd skin for processing to form a siu mai sample, heat and steam until cooked, and then make the shrimp bean curd skin siu mai.

Embodiment 1 Frozen bean curd skin of the present invention

38 liters of water were added to 6 kg of raw soybeans, and they were immersed at 24° C. for 9 hours. Grind with a grinder to separate the bean curd residue to obtain raw soybean milk. After the soya-bean milk is indirectly heated intermittently, it is placed in a 98° C. water-bath type bean curd skin tank. After 8 minutes, a film is formed in the bean curd skin tank, and the two-fold film is pulled out with a special stick, hung on the bean curd skin tank, and dried for 5 minutes. After drying, cut the double-folded bean curd skin into a square, overlap 30 bean curd skins of about 20cm × 40cm, pack them with freeze-resistant polypropylene resin film quickly, prevent drying, and freeze at -35°C.

After thawing, use the tofu skin for processing to roll the minced white meat of the fish and shrimp into a siu mai shape, heat and steam it, and freeze it at -35°C. Wrap in plastic wrap and serve warm in the microwave.

Embodiment 2 refrigerated bean curd skin of the present invention

The soya-bean milk that the method for embodiment 1 obtains is placed in the bean curd skin tank equally for 8 minutes to form a film, pulls out the two-fold shape film with a special stick, and hangs on the bean curd skin tank, and dries for 5 minutes. After drying, quickly pack to prevent drying, and refrigerate at 5°C. The same rolling process as in Example 1 was implemented.

Comparative example 1 Frozen fresh tofu skin

The soya-bean milk obtained by the method of Example 1 is also placed in the tofu skin tank for 8 minutes to form a film, and the two-fold film is pulled out with a special stick, directly packaged to prevent drying, and frozen at -35°C. After thawing, the same rolling process as Example 1 was implemented.

Embodiment 3 Frozen bean curd skin of the present invention

The soymilk obtained by the method of Example 1 is also placed in the tofu skin tank for 8 minutes to form a film, and the two-fold film is taken out with a special stick, hung on the tofu skin tank, dried for 10 minutes, packaged to prevent drying, and frozen at -35°C . After thawing, the same rolling process as Example 1 was implemented.

Comparative Example 2 Frozen semi-dried tofu skin

The soymilk obtained by the method of Example 1 is also placed in the tofu skin tank for 8 minutes to form a film, and the two-fold film is taken out with a special stick, hung on the tofu skin tank, dried for 30 minutes, packaged to prevent drying, and frozen at -35°C . After thawing, the same rolling process as Example 1 was implemented.

Table 1 shows the water content of the tofu skin obtained from Examples 1 to 4 and Comparative Examples 1 and 2, the roll-up processability, and the mouthfeel after heating in a microwave oven.

Table 1 Moisture in tofu skin (%) The taste of tofu skin before freezing Processing performance of tofu skin rolled The taste of tofu skin roll products Comparative example 1 62.1 5 1 4 Example 1 52.0 4 3 4 Example 2 52.9 4 3 4 Example 3 45.2 3 4 3 Comparative example 2 32.5 1 5 1

The mouthfeel of the tofu skin before freezing, the processing performance of the thawed and frozen product when the tofu skin is rolled, and the mouthfeel of the rolled tofu skin product are evaluated on a scale of 1 to 5 points.

The taste of tofu skin Soft: 5 Hard: 1

Roll-up processing performance of tofu skin Good: 5 Poor (easy to break): 1

Taste of tofu skin roll products Soft: 5 Hard: 1

Among them, Example 2 was directly evaluated because it was not frozen.

The fresh bean curd skin of Comparative Example 1 has a soft and smooth mouthfeel, but it is easy to break when rolled up and processed, so it is difficult to produce in large quantities.

The tofu skin of the present invention in Example 1 has a soft mouthfeel, and can be processed and produced in large quantities.

The tofu skin of the present invention in Example 2 has a soft mouthfeel, and can be processed and produced in large quantities.

Compared with Comparative Example 1, the tofu skin of the present invention in Example 3 was somewhat hard, but had a smooth texture. From the viewpoint of rolling processability, it can be mass-produced without any problem.

The semi-dried bean curd skin of Comparative Example 2 has good processability and can be mass-produced, but the taste is relatively hard.

As described above, the present invention relates to a method for producing bean curd skin for processing, the produced bean curd skin has a smooth texture of fresh bean curd skin and is suitable for mass production.

Claims (6)

1, the manufacture method of bean curd skin for processing is characterized in that, after the moisture of the bean curd skin that takes out from the bean curd skin tank is reduced to 45～55%, preserve under the condition that prevents the moisture of bean curd skin from emitting. 2. The method for producing bean curd skin for processing according to claim 1, wherein: The moisture content of the tofu skin is 50-55%. 3. The method for producing bean curd skin for processing according to claim 1, wherein: The moisture content of the tofu skin is 51-54%. 4. The method for producing bean curd skin for processing according to claim 1, wherein: The preserved state is a refrigerated or frozen state. 5. The manufacturing method of bean curd skin for processing according to claim 1, characterized in that, the method for preventing the moisture emission of the bean curd skin is to pack the bean curd skin in an airtight packaging material. 6. The bean curd skin for processing obtained by the production method according to any one of claims 1 to 5.