Making process of instant soybean food
A technology of convenience food and preparation method, applied in food preparation, food science, application and other directions, can solve the problems of inconvenience and incomplete varieties of soybean products, and achieve the effect of easy portability and high nutritional value
Inactive Publication Date: 2009-03-11
张国法
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Problems solved by technology
[0002] Soybean products are rich in eight kinds of amino acids, fats, carbohydrates, enzymes, inorganic salts and vitamins needed by the human body. They are common foods that people love to eat. Soybeans and soybean products are high-nutrition plant foods. Reduce the cholesterol content in human blood, prevent arteriosclerosis, fight cancer, protect the liver, delay aging, etc., but at present, people generally eat it in the form of non-staple food, which is not very convenient
[0003] All soy products currently available in the market are basically traditional non-staple food products such as southern and northern tofu, stuffed tofu, and dried, fried, smoked, stewed, frozen tofu or yuba, bean curd vegetable products , and there is no soybean product that can be used as a staple food. The golden bean shredded instant food that we researched and invented fills the defect of incomplete varieties of soybean products. This product is in the form of a staple food and can also be eaten as a non-staple food at the same time
Method used
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Embodiment
[0026] 1. Bean selection: It is required to use high-quality new soybeans with full grains and bright yellow color as the main raw material. Use a sieve to remove impurities and broken beans from the raw soybeans, and pick out moldy beans and residual beans bitten by insects to avoid affect product quality.
[0027] 2. Peeling: Peel the beans, with a peeling rate of 95%, and remove the skins to remove the raw bean flavor.
[0028] 3. Soaking: Soak the selected peeled soybeans in water. The water temperature is required to be between 40°C and 80°C to make it absorb water and swell. 8 hours, it is required to soak until the two petals of the soybeans are split and form a flat plate.
[0029] 4. Refining and filtering: add water 6-9 times heavier than the raw soybeans to the soaked soybeans for refining, and then filter to remove the bean dregs. Leather production has certain requirements for the concentration of soybean milk. The concentration of soybean milk is low and the pro...
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The present invention relates to the making process of instant soybean food produced with soybean as main material. The production process includes the steps of sorting soybean, peeling, soaking, grinding milk, filtering, cooking, eliminating scale, setting and painting oil, shredding and stoving. As one kind of instant food, the instant soybean food has high nutritive value, health care effect and easy eating.
Description
technical field [0001] The invention relates to a method for preparing soybean instant food, which is economical, convenient, rich in nutrition and good in taste, which is made from soybeans. Background technique [0002] Soybean products are rich in eight kinds of amino acids, fats, carbohydrates, enzymes, inorganic salts and vitamins needed by the human body. They are common foods that people love to eat. Soybeans and soybean products are high-nutrition plant foods. It can reduce the cholesterol content in human blood, prevent arteriosclerosis, fight cancer, protect the liver, delay aging, etc., but at present, people generally eat it in the form of non-staple food, which is not very convenient. [0003] All soy products currently available in the market are basically traditional non-staple food products such as southern and northern tofu, stuffed tofu, and dried, fried, smoked, stewed, frozen tofu or yuba, bean curd vegetable products , and there is no soybean product th...
Claims
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IPC IPC(8): A23L1/20A23L11/00
Inventor 张国法
Owner 张国法