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Bean curd and its production process

A production method and technology of tofu, applied in food preparation, application, food science, etc., can solve the problems of poor toughness of tofu and few types of tofu, and achieve the effect of tender taste, beautiful appearance, and not easy to break

Active Publication Date: 2008-04-16
BEIJING ERSHANG GROUP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In order to solve the problem that there are few types of traditional tofu and the toughness of the tofu produced by the traditional tofu production process is poor, the invention provides a kind of tofu with strong toughness, and the invention also provides a production method of the tofu

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] The steps of the manufacturing method adopted in this embodiment are as follows:

[0016] (1) Cleaning process

[0017] 1. Raw material soybeans: northeast soybeans certified by green food.

[0018] 2. Screening

[0019] Use a self-balancing vibrating screen (TQLZ100 self-balancing vibrating screen, manufactured by Beijing Grain and Oil Machinery Factory, two layers of screens, the upper mesh diameter is 10 mm, and the lower mesh diameter is 4 mm). The upper mesh removes straw and other impurities, and the lower mesh removes beans Skin, iron wire, fiber and small particles of sand and other sundries;

[0020] 3. De-stone

[0021] Utilize specific gravity destoner (TQX80 / 20 specific gravity destoner, manufactured by Beijing Grain and Oil Machinery Factory, processing capacity 5T / h) to remove iron, stone and mud in soybeans.

[0022] 4. Soak

[0023] Soybeans are soaked after washing. Use stainless steel foam box, use tap water or demineralized water to soak.

[00...

Embodiment 2

[0066] The steps of the manufacturing method adopted in this embodiment are as follows:

[0067] (1) Prepare soybean milk by conventional method, add emulsified silicone oil defoamer (accounting for 5 / 100,000 weight of soybean milk) and heat to above 95°C for 5-10 minutes. Cool down to 60-65°C after the foam completely disappears;

[0068] (2) adding transglutaminase, accounting for one millionth to ten millionths of the total weight of soybean milk;

[0069] (3) Add a mixture of bittern and gypsum (mixed in a ratio of 1:2), the weight of which accounts for 0.2%-0.3% of the total weight of soybean milk. )

[0070] (4) Stand still and wait for the tofu to form.

[0071] The tofu performance that the present embodiment is made is as follows:

[0072] The tofu prepared by the preparation method of the invention has strong toughness and good taste, can be cut into various shapes, is suitable for various tofu dishes, and is superior to tofu produced by common techniques on the ...

Embodiment 3

[0074] The steps of the manufacturing method adopted in this embodiment are as follows:

[0075] (1) Prepare soybean milk by conventional method, add emulsified silicone oil defoamer (accounting for 5 / 100,000 weight of soybean milk) and heat to above 95°C for 5-10 minutes. Cool down to 60-65°C after the foam completely disappears;

[0076] (2) adding transglutaminase, accounting for one millionth to ten millionths of the total weight of soybean milk;

[0077] (3) Add the mixture of lactone, bittern and gypsum (mixed in a ratio of 2:1:1), the weight of which accounts for 0.2%-0.3% of the total weight of soybean milk. )

[0078] (4) Stand still and wait for the tofu to form.

[0079] The tofu performance that the present embodiment is made is as follows:

[0080] The tofu prepared by the preparation method of the invention has strong toughness and good taste, can be cut into various shapes, is suitable for various tofu dishes, and is superior to tofu produced by common techniq...

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PUM

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Abstract

The present invention relates to a kind of bean curd as well as its preparing method. The present invention provides a bean curd, which is characterized in that the bean curd contains glutamine aminotransferase. The present invention also provides a method for preparing the bean curd. The bean curd has the characteristics of traditional bean curd that taste lubricating and candour exquisite, also has the hardness and elasticity of the traditional bean curd, which ensures the bean curd obtain unprecedented taste and texture.

Description

technical field [0001] The invention relates to a tofu and a preparation method thereof. Background technique [0002] Tofu is a traditional food, and its production process has been passed down through a long history. After the technology matures, there is basically no change. The bean curd that utilizes existing bean curd manufacturing process to make is all relatively tender, soft, toughness is not enough. Since the production process of tofu is a process that has gone through a long history, there are fewer types of tofu and little difference in quality. Along with the raising of people's living standard, it is necessary to improve the traditional bean curd manufacturing process, enrich the kind of bean curd, increase people's selectivity. Contents of the invention [0003] In order to solve the problem that there are few kinds of traditional tofu and the toughness of the tofu produced by the traditional tofu production process is poor, the invention provides a kind ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/20A23L11/00
Inventor 季凯叶素萍
Owner BEIJING ERSHANG GROUP
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