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High-grade soybean curd and preparation technique thereof

A preparation process and technology of tofu, which is applied in the field of food processing, can solve the problems of single taste and taste of tofu and limited nutritional components, etc., and achieve the effects of easy grasp and use, simple processing and manufacturing technology, and broad market prospects

Inactive Publication Date: 2008-08-06
刘凤侠 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Aiming at the problems in the above-mentioned prior art, the present invention provides a high-grade tofu with rich nutritional value, which solves the problem of single taste and limited nutritional content of tofu in the prior art

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] It is prepared from the following raw materials by weight ratio, soybean: soybean oil=100:60;

[0024] The preparation method of the present invention comprises the following steps:

[0025] Soaking: Soak the soybeans with warm water for 8 hours;

[0026] Grinding soybean milk: Grinding the soaked soybeans for 3 times according to the conventional method of grinding soybean milk, and mixing the soybean milk after grinding 3 times together;

[0027] Processing: add soybean oil to the above-mentioned mixed soybean milk according to the above weight ratio, stir evenly, and heat to 110°C to obtain semi-finished product A;

[0028] To make the finished product: drop the above-mentioned semi-finished product A into the brine, and gently turn it until it becomes a brain, cover and simmer for 10 minutes to get the tofu; Tofu skin can be obtained; if the method of making dried tofu by splashing is conventionally used, dried tofu can be obtained.

Embodiment 2

[0030] It is prepared from the following raw materials by weight ratio, soybean: soybean oil=300:70;

[0031] Soak for 7 hours in the soaking step, grind 5 times in the grinding step, heat to 100°C in the processing step, put gypsum in the finished product step to form a brain, and other preparation methods are the same as in Example 1.

Embodiment 3

[0033] It is prepared from the following raw materials by weight ratio, soybean: soybean oil=100:70;

[0034] Soak for 10 hours in the soaking step, grind once in the grinding step, heat to 120°C in the processing step, and other preparation methods are the same as in Example 1.

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PUM

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Abstract

The invention relates to a high-level bean curd that is nutritious and a preparation technique thereof. The bean curd is prepared by using the following raw materials by weight ratio: soybean: soybean oil is equal to 100-300 : 60-70. The bean curd prepared by the invention has the advantages of fresh and savory taste, smooth and tender mouth feeling, common raw materials and easily obtained sources; as well as simple processing and manufacturing technique, short procedure, convenient mastering and application, no risk in production, transportation and storage, thus having wide market prospect.

Description

technical field [0001] The invention relates to tofu, in particular to a nutritious high-grade tofu and a preparation process thereof, belonging to the field of food processing. Background technique [0002] At present, with the increase of children's obesity, cardiovascular disease of middle-aged and elderly people, diabetes, hyperlipidemia and other symptoms, people's health awareness has gradually increased, and their diet concept has begun to change. The nutritional value of daily food has become more and more popular among people. attention. [0003] Food and nutrition experts generally believe that soy products are ideal nutritious and healthy foods, and tofu in soy products is favored by people because of its low cost, rich nutritional value, and easy absorption by the human body, and is even considered as a food. oriental gems. [0004] However, the tofu produced by the present traditional technology has a single taste and taste, and there are certain limitations i...

Claims

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Application Information

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IPC IPC(8): A23L1/20A23C20/02A23L11/45
CPCA23L1/2006A23L11/07
Inventor 刘凤彦刘凤侠
Owner 刘凤侠
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