Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Method for preparing kapok bean curd

A production method and technology of tofu, which is applied in the production field of kapok tofu, can solve the problems of nutritional discount of lactone tofu, and achieve the effect of soft taste, long shelf life and rich nutrition

Inactive Publication Date: 2008-08-27
SHANGHAI QINGMEI GREEN FOOD
View PDF0 Cites 3 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the nutrition contained in these lactone tofu is greatly reduced

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Embodiment 1: A kind of kapok tofu

[0021] The soybeans are made of high-quality non-transgenic soybeans, the water content is 10% to 12%, and the protein content is above 36%. Then use the following steps to prepare:

[0022] Soaking: Put the soybeans into the soaking tank and add water to wash and soak. The pH value of the soaking water should be well controlled, preferably slightly neutral, and can be adjusted by adding baking soda. Water should be changed frequently in summer. Any temperature value between 15°C and 35°C is acceptable, such as 15°C, 16°C, 17°C, 18°C, 19°C, 20°C, 21°C, 22°C, 23°C, 24°C, 25°C , 26°C, 27°C, 28°C, 29°C, 30°C, 31°C, 32°C, 33°C, 34°C, 35°C. The soaking time is generally 4-6 hours in summer due to the high temperature, and 8-20 hours in winter. The soaking time is determined according to the soaking degree of soybeans. Judgment method: pinch the watercress with your hands, and the section is soaked without hard core. The inner surfa...

Embodiment 2

[0033] Embodiment 2: a kind of kapok tofu

[0034] The soybeans are made of high-quality non-transgenic soybeans, the water content is 10% to 12%, and the protein content is above 36%. Then use the following steps to prepare:

[0035] Soaking: Put the soybeans into the soaking tank and add water to wash and soak. The pH value of the soaking water should be well controlled, preferably slightly neutral, and can be adjusted by adding baking soda. Water should be changed frequently in summer. Any temperature value between 15°C and 35°C is acceptable, such as 15°C, 16°C, 17°C, 18°C, 19°C, 20°C, 21°C, 22°C, 23°C, 24°C, 25°C , 26°C, 27°C, 28°C, 29°C, 30°C, 31°C, 32°C, 33°C, 34°C, 35°C. The soaking time is generally 4-6 hours in summer due to the high temperature, and 8-20 hours in winter. The soaking time is determined according to the soaking degree of soybeans. Judgment method: pinch the watercress with your hands, and the section is soaked without hard core. The inner surfa...

Embodiment 3

[0046] Embodiment 3: A kind of kapok tofu

[0047] The soybeans are made of high-quality non-transgenic soybeans, the water content is 10% to 12%, and the protein content is above 36%. Then use the following steps to prepare:

[0048] Soaking: Put the soybeans into the soaking tank and add water to wash and soak. The pH value of the soaking water should be well controlled, preferably slightly neutral, and can be adjusted by adding baking soda. Water should be changed frequently in summer. Any temperature value between 15°C and 35°C is acceptable, such as 15°C, 16°C, 17°C, 18°C, 19°C, 20°C, 21°C, 22°C, 23°C, 24°C, 25°C , 26°C, 27°C, 28°C, 29°C, 30°C, 31°C, 32°C, 33°C, 34°C, 35°C. The soaking time is generally 4-6 hours in summer due to the high temperature, and 8-20 hours in winter. The soaking time is determined according to the soaking degree of soybeans. Judgment method: pinch the watercress with your hands, and the section is soaked without hard core. The inner surfa...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention relates to the food technology field, in particular to a method for producing momen tofu. The production method comprises the following steps of soaking soy beans, washing the soy beans, grinding the soy beans into thick liquid, cooking the thick liquid, separating soy bean milk from soy bean residues, cooling the soy bean milk, putting some brine in soy bean milk to form uncongealed tofu, squeezing the uncongealed tofu to form momen tofu and then cutting and packing the momen tofu, sterilizing and cooling the momen tofu, and so on, wherein the brine is emulsified salt brine emulsion with concentration of 11DEG-12DEG, and the first cooling step is to quickly cool the separated soy bean milk to 3 DEG- 7DEG. The momen tofu produced through the invention solves the problems in prior momen tofu, such as the lack of nutrition and the bitterness caused by salt brine. The product is rich in nourishment, and tastes soft, thereby being suitable for the old and the young and being a top grade product on a dinner table. Furthermore, the momen tofu has a longer service life than that of common bean products, and can be preserved for seven days in the condition of 0-5DEG.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a production method of kapok tofu. Background technique [0002] Marinated tofu, commonly known as "old tofu" and "northern tofu", has a tough taste, is relatively hard, has a bean flavor, has little water content, is slightly yellowish in color, and has a rough texture. It is usually a bit bitter and has been neglected by some people. [0003] Nowadays, all kinds of new tofu are favored by consumers, such as lactone tofu, kapok tofu, silk tofu and so on. The new type of tofu abandons the brine and gypsum of the old generation, and uses gluconolactone as a coagulant instead, adding substances such as trehalose and vegetable gum to retain water. In this way, not only the yield is high, the texture is finer, but also the taste is more tender, and the bitterness is gone. However, the nutrition contained in these lactone tofu is greatly reduced. The analysis data shows that 100 grams...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/20A23C20/02A23L11/45
Inventor 沈建华赵振阳
Owner SHANGHAI QINGMEI GREEN FOOD
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com