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Method for preparing nutrition health care peanut soybean curd

The technology of peanut tofu and its production method is applied in the field of non-staple food processing, which can solve the problems of difficult storage, packaging, carrying or transportation, single nutrition, and bad taste, and achieve the reduction of cardiovascular incidence, rich nutrition, and improvement of microvascular circulation Effect

Inactive Publication Date: 2008-05-21
孙福莲
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Tofu made by traditional production methods not only tastes bad, but also tastes bad, especially the nutrition is single, and it is fragile and perishable, so it is not easy to store, pack, carry or transport

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0008] Below in conjunction with example the present invention will be further described

[0009] The first step is to put 12 kg of soybeans into a container and soak them in water for 8 hours, and soak 4 kg of dried peanuts for 2 hours;

[0010] The second step is to wash the soaked soybeans and peanuts with clean water, remove and blend them;

[0011] The third step is to grind the blended soybeans and peanuts while adding water, and filter to remove slag;

[0012] Step 4: Boil the peanut soya-bean milk that has been filtered and removed, then add 2.5 kg of tofu water that was extruded when making tofu last time, and stir while adding;

[0013] The fifth step, when the temperature is cooled to 75°C, put it into the box mold for extrusion molding, and squeeze out part of the water;

[0014] The sixth step is to take the shaped tofu out of the box mold;

[0015] Step 7: Immediately sprinkle 0.25 kg of refined salt evenly on the tofu out of the mold;

[0016] The eighth ste...

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PUM

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Abstract

The invention discloses a production method of nutrient and healthcare peanut bean curd. By adopting the production method, the nutrient and health peanut bean curd has a good and exquisite taste, low cost, nutritiousness, firmness, mould proof, thereby being applicable to be packaged and is easy to store and carry or convey. The procedure of the methods comprises immersing soybean, adding peanut, watering and grinding, filtrating and deslagging; boiling, adding the raw water, extrusion forming in tank, removing from the tank, adding the refined salt, being boiled in the hot water, fishing out and sun-drying, sterilizing, bagging and sealing, cooking in hot water, fishing out and cooling down quickly to the room temperature. The soaked and cleaned peanut is mixed with the soaked and cleaned soybean by watering and grinding at the mass ratio of 12kg dry soybean and 3 to 5kg dry peanut; the raw water is the extruded bean curd water during the manufacture in the last time; the water content of the mixture is 20 to 30 percent in the process of the fishing out and sun-drying; the surface of the bean curd is yellow and associated with oil exudation favorably; the bagging and sealing relates to vacuum sealing.

Description

technical field [0001] The present invention relates to a kind of non-staple food processing, more specifically relates to a kind of preparation method of nutritious and healthy peanut bean curd. Background technique [0002] The tofu made by the traditional production method not only tastes bad, but also tastes bad, especially the nutrition is single, and it is fragile and perishable, so it is not easy to store, pack, carry or transport. Contents of the invention [0003] The purpose of the present invention is to overcome the above-mentioned shortcomings, and provide a method for making nutritious and health-care peanut tofu that not only tastes pure when eaten, has a delicate taste, and is rich in nutrition, but also can be packaged, stored easily, and is easy to carry or transport. [0004] The preparation method of a kind of nutritious and healthy peanut tofu of the present invention is based on the invention patent of the original (application number: 200610032445.3,...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/20A23L1/36A23C20/02A23L11/45A23L25/00
Inventor 孙福莲
Owner 孙福莲
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